HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2-inches or 2 round pans, 8 x 1 1/2 or 9 x 1 1/2-inches with shortening; lightly flour. Beat sugar, oil and eggs in large bowl on low speed about 30 seconds. Add remaining ingredients except carrots, nuts and Cream Cheese Frosting. Beat on low speed 1 minute. Stir in carrots and nuts. Pour in pan. Bake in rectangular pan 40 or 45 minutes until toothpick comes out clean. Cool 10 minutes or completely. Frost with Cream Cheese Frosting; covered in refrigerator.
In large bowl, combine buttermilk and pudding. Fold in whipped topping. Place 1/2 of fruit mixture in a serving bowl. Top with pudding mixture. Place remaining fruit on top. Makes 12 servings.
Bring sugar and water to a boil and stir until sugar dissolves. Stir in frozen orange and lemonade concentrates until melted. Stir in pineapple juice and 3 cups cold water. Freeze in ice cube trays or 9 x 13-inch baking pans. If using baking pans, cut into squares. Put frozen cubes in plastic bags until ready to use. Mix with ginger ale until slushy. Makes about 2 gallons slushy punch.
Cream sugar and cream cheese. Beat eggs and add to mixture; blend well. Put over crumb crust and bake at 350° for 10 or 15 minutes. Cool. Then cover with blueberry pie filling. Top with Cool Whip. Chill overnight.
Spray Bundt pan with Pam. Mix all ingredients together. If you want almonds on top, put a handful on bottom of Bundt pan. Pour in mix. Bake at 350° for 40 minutes.
Combine meats, unbeaten eggs, chopped onion, chopped pepper, 1 tablespoon seasoned salt, 1 teaspoon steak sauce and 1 tablespoon Worcestershire. Mix well.
Combine apple juice, water, lemon juice, food coloring, pectin and cinnamon candies in a large saucepan. Tie cloves and cinnamon stick in a cheesecloth bag. Add spice bag to juice mixture. Bring mixture to a boil, stirring constantly, until cinnamon candies dissolve. Stir in sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat; discard spice bag. Skim foam, if necessary. Reserve 1/4 cup apple jelly for muffins; cool and allow to set.
Mix flour, salt and baking powder; sift over fruit. Beat eggs. Stir in sugar with beaten eggs, flour over fruit and dry mixture; mix well. Pour in pecans and mix well. Bake at 250° for 1 1/2 hours. I put mine in an iron frying pan (medium size). Put a pan of water in oven so cake won't dry out.
Grease bottoms only of bread pans. Dissolve yeast with 2 tablespoons honey and small amount of warm water. Set until bubbly. Add to milk and rest of honey, 4 tablespoons margarine and salt. Add 10 cups flour, one cup at a time; stir in until soft dough forms. Stir in seeds. Spread elastic and has a sort of "sheen." Add flour as needed. Let rise until double (1 to 2 hours). Shape into loaves (4). Let rise until double. Brush with remaining margarine. Bake at 375° about 45 minutes.
Combine in saucepan: butter, corn syrup and brown sugar. Boil 5 minutes. Add vanilla and baking soda. Stir to mix well. Place popcorn in deep baking pan and pour syrup over it. Bake 1 hour at 250°, stirring every 15 minutes.
Cream all ingredients through vanilla; add flour, salt, soda and cream of tartar. Drop by teaspoon on cookie sheet; bake at 350° for 10 minutes.
Mix all ingredients. Slice the entire pans of rolls through the center. Lift off the top half. Spread the mixture on bottom half. Put the top on. Wrap the pans of rolls in foil. May freeze or refrigerate. Bake at 375° for 15 minutes (if thawed) or 30 minutes (if frozen).
Mix all ingredients together. Shape into patties. Dip into additional beaten egg, mixed with 1 tablespoon of water and extra bread crumbs. Fry in butter.
In 3-quart baking dish, combine honey, water, mustard, melted margarine or butter, Cajun spices, curry powder, lemon juice and garlic; mix well. Add chicken breasts in single layer, coating with sauce. Bake, uncovered, in 350° oven for 30 minutes or until chicken is no longer pink. Serve chicken and pan drippings with rice.
Take chicken off the bone and place in a 2-quart casserole dish. Melt margarine and add soups and milk. Pour over chicken in casserole dish. Mix stuffing with broth and spoon over mixture in casserole dish. Do not stir layers together. Bake at 425° for 25 minutes or until brown.
Mix together; press into 9 x 13 x 2 pan. Bake at 350° for 15 minutes. Cool completely.
Cut chicken breasts into 3-inch strips. Brown lightly (5 minutes) in oil over high heat. Add mushrooms, carrots, onions, parsley flakes, savory or thyme leaves, salt, pepper, apple juice and bay leaf. Stir well. Cover and simmer 15 to 20 minutes until vegetables are tender-crisp. Stir in instant rice. Cover and simmer an additional 10 minutes until rice is tender. Remove bay leaf. Good served with a little soy sauce. Makes 6 servings at 240 calories with 4 grams fat.
Blend shortening and brown granulated sugar in large bowl. Beat in vanilla and eggs. Sift remaining ingredients together, add to sugar, egg mixture, blending well. Stir in candies. Reserve some for decorating. Drop on top of a ungreased cookie sheet. Decorate with remaining candies. Bake in moderate oven, 375° for 10 minutes or until golden brown. Remove cookies with spatula to wire racks, cool completely.
Cut steak in strips and cook. Simmer for 1 hour in onions, sour cream, and mushroom soup.
Preheat oven to 400°. Steam broccoli. Cool. Mix with next 4 ingredients in medium bowl. Season with pepper. Unfold crusts and cut them in half, making 4 half circles. Mold 1/4 of the filling on half of each pastry, press filling until it is compact. Brush pasties with glaze. Fold the second half of the pastry over. Press into triangles. Using a fork, crimp the pasties and pierce several times. Place on large baking sheet. Brush with glaze. Bake for 22 minutes and let stand. Makes 2 servings.
Heat oven to 375°. In a 10-inch skillet, cook zucchini and onions in margarine until tender. Stir in parsley and seasoning.
Preheat oven to 350°. Line 30 muffin cups with foil baking liners or place on baking sheets. Combine brownie mix, fudge packet from mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Place 2 level measuring tablespoons batter in each foil liner. Bake 10 minutes. Remove from oven. Push one peanut butter cup candy in center of each cupcake until even with surface of brownie. Bake 5 to 7 minutes longer. Remove to cooling racks. Cool completely.
Dissolve Jell-O in boiling water. Add orange sherbet; stir until melted. Add oranges, marshmallows and nuts. Chill and serve.
Cook chicken breasts. Cook frozen vegetables according to package. Heat soup and add 1/2 can water plus chicken broth mixed with gravy mix. Heat to blend. Tear chicken into pieces and add to soup mixture. Then add vegetables. Pour into 9 x 12-inch pan and top with biscuits made from Bisquick. Bake at 350° for 30 to 40 minutes, until biscuits are done and brown.
Combine eggs with the green pepper, mustard, salt, pepper, cracker crumbs and mayonnaise. Fold in crabmeat; shape into cakes. Coat with additional crumbs; refrigerate for 1 hour, or until ready to cook. Saute in butter over medium heat for about 3 minutes per side, or until delicately browned.
Simmer chicken in water with onions and celery tops until tender, about 25 minutes. Strain broth and save. Remove skin from chicken and break meat into chunks. Cook macaroni. Put into greased 2-quart casserole. Sprinkle cheese over macaroni. Cover with chicken and sprinkle with cashews. Pour soup thinned with 2/3 cup broth over the chicken. Top with crushed crackers and bake uncovered at 350° for 30 minutes or until bubbly.
Mix brown sugar and lard, then add eggs, milk and 1/4 cup cocoa. Add 1 teaspoon vanilla and then the dry ingredients. Bake at 375°.
Melt margarine, ice cream and sugar. Cut biscuits in quarters or halves. Roll biscuits in cinnamon and sugar. Pour melted ingredients over biscuits. Bake at 400° for 20 minutes. Use a 9 x 13-inch pan or Bundt pan.
In skillet, pour jelly and chili sauce. Add 1 or 2 packages cocktail hot dogs. Heat until hot dogs are warm.
Dip chicken in egg and buttermilk. Coat in Italian bread crumbs. Fry in oil until brown. (This may be done the day before and refrigerated until needed later.) Layer chicken breasts in large baking dish. Cover with Prego spaghetti sauce. Bake about 30 minutes until heated through.
Blend first 4 ingredients; combine next 6 ingredients and pour dressing over all. Just before serving, fold in grapes and cashews.
Put 10 cups water in a Dutch oven. Mix onion, ham, etc. Simmer until meat falls off bone. Add cabbage; cook until done.
Mix the margarine, eggs, sugar, pumpkin and water. Add the flour, salt, vanilla, baking soda and nutmeg. Stir and add 1 cup chopped walnuts. Put in greased loaf pans. Bake at 350° for 1 hour. Makes 3 loaves.
Melt margarine; add sugar and vinegar. Bring to boil; add the mixture to beaten eggs, salt and vanilla. Beat well. Pour into unbaked pie shell. Gently place pecans halves over the top of pie filling. Bake at 325° for 40 to 45 minutes.
Dissolve jello and salt in boiling water. Add pineapple and lemon juice. Chill until thick, then fold in carrots and pecans. Pour into a 9 x 13-inch pan; chill until firm.
Grate potatoes. Drain water from potatoes. Mix remaining ingredients. Knead until smooth and hands are clean of dough. Drop by teaspoonfuls into boiling salted water. Cook until Klushki float on top or until tender. Drain.
Heat oven to 375°. Combine Crisco, light brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips.
Dissolve Jell-O in boiling water. Add orange juice concentrate, oranges and pineapple with juice. Put into oblong dish and congeal. Spread with topping and refrigerate until topping is set. Slice into squares to serve.
Mix first 3 ingredients well. Roll into balls and chill. Melt the chocolate morsels and paraffin over hot water. Keep warm and dip balls. Place on waxed paper and cool. Serves too many.
Drain pineapple well. In bowl mix pudding and pineapple. Let stand 5 minutes. Stir in Cool Whip. Mix in marshmallows.
Combine all ingredients in blender; process until smooth. Serve at once. Serves 4.
Thaw fish, if frozen. Place salmon in a 13 x 9 x 2-inch baking pan. Combine the oil with the remaining ingredients. Pour over steaks. Marinate, covered, in refrigerator overnight, turning occasionally. Drain, reserving marinade. Bake, uncovered, in a 350° oven about 18 to 20 minutes or until fish flakes easily with a fork. Brush occasionally with marinade during baking and again just before serving. Garnish plate with parsley and lime peel, if desired. Yields 4 servings.
Mix well dressing, oil and seasonings. Pour over crackers and mix well. Store in airtight container.
Combine all ingredients except eggs. Blend thoroughly, then beat 2 minutes. Add eggs and beat 2 more minutes. Bake in 2 layer pans 30 minutes at 350°.
Place all dry ingredients in a large mixing bowl. With spoon, make a deep well in center. In this well add all the other ingredients, stir carefully, just enough to dampen all the dry ingredients. pour into 2 greased and floured 9 x 5 x 2 3/4 inch loaf pans. Bake at 350° for 1 hour or until toothpick inserted in the center comes out clean. I always add some chopped nuts and sprinkle some sugar over the top before baking.
Boil hen and put broth aside. Boil onion and celery in broth with oleo until tender. To make bread, combine corn meal, flour, baking powder, salt and sugar. Add 4 eggs and buttermilk. Beat well. Bake bread mixture at 375° until done. Add cooled, crumbled bread crumbs to broth, soups and onions. Add 6 eggs and mix well. Cook at 350° until browned.
Melt margarine and chocolate over hot water. Beat eggs in a bowl, gradually adding sugar. Add flour and salt, then add to chocolate mixture. Pour into ungreased 8-inch pie plate and bake at 350° for 20 to 25 minutes. Cool, then freeze. You do not have to thaw before serving.
Melt butter in frying pan. Squish potatoes flat to about 1 inch. Fry over medium heat until lightly brown, turning once. Serve with more butter if you want.
Mix ground beef, milk and oatmeal together and roll into small balls. Place in baking dish.
Layer lettuce, peas, onion and green peppers in large salad bowl. Spread mayonnaise over layers, sealing to edge. Sprinkle sugar, Parmesan cheese and bacon over mayonnaise.
Heat oven to 300°. Prepare Chocolate Crumb Crust. Set aside. In heavy saucepan, over low heat, melt chips, stirring constantly. In a large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips and remaining ingredients. Mix well. Pour into prepared pan. Bake 1 hour and 5 minutes. Cool and chill.
Roll banana chunks in lime juice. Coat thoroughly with cinnamon and sugar. Relish for meat course.
Prepare broccoli-cheese pouches as directed on package. In the meantime, prepare rice. Saute onion in oleo in skillet. When cooled enough, open broccoli-cheese pouches into skillet with sauteed onion. Chop broccoli with fork or spoon. Add rice. Add soup. (For a firmer casserole, add only 1/2 can soup.) Mix thoroughly in skillet and pour into casserole dish. Bake, covered, in a 350° oven for 25 minutes.
Heat oven to 350°. Cut 1/2 cup butter into 1 cup flour until it resembles small peas. Sprinkle 2 tablespoons water over flour, mix it with a fork. Form a ball; divide in half. Pat each half into a rectangle, 12 x 3 inches, on an ungreased cookie sheet, about 3 inches apart.
Beat eggs; add sugar and flour. Mix well; add milk, vanilla, melted oleo and coconut. Mix well. Pour into greased 9 x 13-inch glass dish or pie plates. Bake at 350° for 30 or 35 minutes or until knife inserted comes out clean.
Put beef in casserole, salt lightly. Sprinkle with flour and bread crumbs. Pour red wine and consomme together and then pour over meat. Slice onion on top. Cover and bake at 300° for 3 1/2 hours or until meat is done. Serves 6.
Saute onion in margarine. Add chicken broth and bring to boil. Add noodles and cook for 5 minutes. Add milk and broccoli and cheese, simmer for 8 minutes. Add pepper and garlic powder to taste.
Preheat oven to 350°. Cut butter into cake mix until crumbly. Mix in coconut. Pat mixture lightly into ungreased 13 x 9 x 2-inch pan, building up slight edges. Bake for 10 minutes. Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle over apples. Blend sour cream and egg; drizzle over apples. Topping will not completely cover apples. Bake for 25 minutes or until edges are light brown. Do not overbake. Serve warm. Makes 12 to 15 servings.
Mix together sugars, oleo and oil. Add egg, flour, baking soda, salt, cream of tartar and vanilla. Make into a ball. Chill at least one hour, better overnight. Pinch off 1 teaspoon; put on baking sheet and flatten with fork dipped in sugar. Bake at 325° for 10 to 12 minutes. Don't brown too much; watch closely. Will keep covered airtight in refrigerator up to a week.
In a saucepan, melt chocolate and butter over low heat, stirring to mix well. Remove from heat and gradually blend in milk. Set aside.
In a large pot add first 6 ingredients and simmer 20 minutes. Add remaining ingredients and simmer 1 hour. Remove from heat and let set 1 to 2 hours, covered. Overnight is best!
Sprinkle sugar and flour mixture in bottom of pie crust. Alternate with layers of fruit. Dot with butter and put on top crust. Seal edges well. Brush top of crust with butter. Bake at 350° until crust is brown.
Chill 2 or 3 hours, then add 12 ounces maraschino cherries or juice only, saving cherries to freeze in ice ring. Add 3 gallons of water and 2 quarts of dry ginger ale when ready to serve. At the last minute, add an ice ring and 1 pint of pineapple sherbet.
Mix flour, butter and nuts. Pat out in pan. This makes the crust. Bake about 20 minutes at 375°; then cool crust.
Brown meat, onions, bell pepper and garlic (if using). Add rest of ingredients. Stir well and cook for 1/2 hour on low heat. Serve over cooked pasta.
Open cans and drain beans, corn, and tomatoes. Do not rinse. Add chopped onion and chopped bell pepper. Mix everything together. Meanwhile, place chicken breast in a 9x13 inch pan and season to taste with salt and pepper. Spread the vegetable mixture evenly over the chicken and bake at 350° for approximately 30-40 minutes, or until chicken is done. Top with shredded monterrey jack cheese (as much or as little as you like) and cook about 5 more minutes or until cheese is melted and bubbly.
Mix sugar and cooking oil until blended. Beat in eggs, one at a time. Add cinnamon and baby food. Mix soda, salt and flour together and stir in. Add walnuts. Divide batter into 2 greased and floured 9 x 13 cake pans. Bake at 350° approximately 35 minutes or until toothpick comes out clean.
Make a light to medium brown roux. Combine yellow onions with roux and butter in a large pot. Cook onions slowly on medium or low heat until they are clear and no longer crunchy; stir continuously. When onions have cooked down, add crawfish tails with their juice. Add green onions, parsley, garlic, salt and seasonings. Add water. Cook on low heat 45 minutes, stirring frequently. Etouffee should be slightly thick but you may add more water to get it to your preferred consistency. Season to taste and serve over a bed of rice. Serves 4 to 6.
Blend all ingredients in blender. Grease 10-inch pie plate and flour it. Pour mixture into pan. Bake at 350° for 40 to 50 minutes. When done it makes its own crust.
Brown ground beef. Add refried beans, tomato paste and taco seasoning. Mix well. Pour into casserole dish. Cover with Cheddar cheese. Place in microwave until cheese is melted.
In a double boiler set over simmering water, heat butter and chocolate until the chocolate is almost completely melted. Beat together the eggs, yolks and sugar with a whisk or electric beater until light and thick. Beat together the chocolate mixture with the egg mixture a little at a time as not to scramble the eggs. Then quickly beat in flour, just to combine. Butter and lightly flour 4-ounce molds or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the ramekins (at this point you can refrigerate the desserts until you are ready to eat). Preheat oven at 450°. Bake the molds on a tray for 6 to 7 minutes. The center will be quite soft, but the sides will be set. Invert each ramekin onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner. The cake will fall out onto the plate. Serve immediately.
With mixer, blend eggs and sugar together. Blend in oil about 2 minutes on medium speed. Add all other ingredients and mix well. Pour into 9 x 13-inch pan. Bake in preheated oven at 350° for 1 hour.
Preheat oven to 350°. Grease a 12-inch pizza pan. In medium bowl with electric mixer, cream butter and sugar until fluffy about 1 minute. Beat in egg at low and stir in flour and baking soda until well blended. Evenly spread dough onto prepared pan. Bake 20 minutes or until lightly brown; sprinkle marshmallows and candies on cookie during last 5 minutes of baking. Cool 10 minutes on pan on wire rack. To serve, cut cookie into 16 wedges.
Combine ingredients and shape into a ball. Chill. Before serving, sprinkle with parsley. Serve with crackers.
Combine the first 4 ingredients. Add 1 cup cheese; mix well. Pour into greased 13 x 9-inch baking dish. Sprinkle remaining cheese over mixture. Bake at 350° for 45 minutes, or until golden brown.
Melt oleo; mix with graham cracker crumbs. Spread in 13 x 9-inch pan. Cream 1 stick oleo with powdered sugar; add eggs. Beat for 15 minutes, spread over cracker crumbs. Chill 1/2 hour.
Mix sugar, cocoa, milk and butter in a saucepan. Bring to a boil. Boil 1 full minute. Remove from burner and add remaining ingredients. Stir and spoon onto wax paper.
Cream together butter and sugar until fluffy. Add egg yolks, vanilla and salt; beat well. Gradually add sifted flour, mixing well. Shape in 3/4-inch balls; dip in beaten egg whites and roll in walnuts. Place 1-inch apart on greased cookie sheet. Press down center of each with thumb. Bake at 350° for 15 to 17 minutes. Cool slightly; remove from pan and cool on rack. Just before serving, use 1/3 cup cherry or strawberry preserves to fill centers of cookies. Makes 3 dozen.
Place vinegar in a large pot and bring to a boil. Add spices, celery, onions and peppers. Turn heat off and cover with lid. Steep for 45 minutes. Take out spices, celery, onions and peppers. Mix liquid with tomato juice. Add sugar and salt. Mix well. Cook mixture until thick.
Bake chocolate cake 15 minutes at 350° in a 9 x 13-inch pan. Let cool.
Mix together and put in casserole; sharp cheese on top. Bake at 350° for 1/2 hour.
Combine crumbs, 3 tablespoons sugar and butter. Press into 8-inch round pan. Bake at 350° for 10 minutes. Cool.
Cream first three ingredients. Fold into whipped cream. Pour into baked pie shell. Top with prepared cherry pie filling. Chill several hours before serving.
Mix the cake mix according to the directions. To half of the mixture, add 1/2 cup melted butter and 1/2 can of milk. Pour into a 9 x 13-inch pan. Bake 25 minutes at 350°.
Saute onions in butter until tender. Add tomatoes and tomato paste and cook 5 minutes, stirring. Add seasons, chopped very fine. Cook 1/2 hour, stirring frequently. Stir in ham and cook for about 5 minutes longer. Add shrimp and continue cooking another 5 minutes. Stir in cooked rice and season. Simmer for about 1/2 hour, stirring frequently.
Cook beef in skillet until it loses its red color, stirring to crumble. Drain fat; add onion and cook until onion is tender. Add undrained beans and mash with fork to blend with meat. Stir in catsup, chili powder, salt, cumin and cayenne. Simmer 5 minutes, stirring occasionally. Stir in cheese until melted. Serve hot as a dip with corn chips or other chips, Melba toast or crackers; or pile the hot mixture in miniature tart shells. Makes 2 1/2 cups of dip.
Mix all dry ingredients together first. Then gradually add milk of your choosing. Knead with hands until smooth. Roll out one time less than the height you want, then turn dough over to make it look like two layers of dough. Cut with floured glass. Place on greased cookie sheet and bake at 350° until golden brown. You can shape it by hand, but do not double your dough.
Mix salt with cucumbers and let stand while mixing syrup to make syrup. Mix sugar, vinegar, celery seed and dill flakes together and bring to boil. Pour over cucumbers immediately then cool. Refrigerate. Keeps up to 6 months.
Sift together flour, sugar, baking soda and salt. Add eggs and fruit cocktail. Mix well and pour into greased and floured tube pan. Bake 1 hour at 300°. Cool 15 minutes and then remove from pan.
Mix all together. Pour into a 9 x 13-inch baking dish. Sprinkle Veg-All mixture with crushed crackers. Bake at 350° for 30 minutes.
Preheat oven to 400°. Lightly grease a muffin pan. Mix all ingredients. Bake until golden brown.
Bake cake mix in jelly roll pan for 20 to 25 minutes at 350°.
Sift flour once, add soda and salt and sift again. Add corn meal. Combine eggs, milk and shortening and add to dry ingredients, stir only until smooth. Bake at 400° for 30 minutes.
Brown ground beef in skillet and season to taste with garlic salt and onion flakes. After ground beef is done, pour into a 9 x 13-inch baking pan. Sprinkle shredded cheese over the meat. Next place a layer of Tater Tots over the cheese, then top with soup. Bake for 25 to 30 minutes in a 350° oven.
Mix sugar, shortening and egg thoroughly; add milk and bananas. Stir in flour, baking powder and salt. Stir in nuts. Bake in a 350° oven for 70 minutes.
Place vinegars, wine, salt, egg, pepper, mustard, garlic and honey in food processor. Process until well blended. In a slow stream, slowly add the oils. Turn off machine and stir in by hand the tarragon leaves and dill weed. Store, covered, in refrigerator overnight to allow flavors to blend. Makes 1 3/4 cups.