HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine butter, sugar and brown sugar. Beat well. Add egg yolks and vanilla. Beat well. Stir in oats, 1/2 cup of nuts and coconut. Spread onto lightly greased 15 1/2 x 10 1/2 x 1-inch pan. Bake at 350° for 20 minutes.
Mix eggs, oil and sugar. In a separate bowl, mix all dry ingredients (flour, salt, soda, cinnamon and baking powder). Add to egg mixture and mix well. Fold in nuts and apples (mixture will be thick). Spread in a greased 9 x 13-inch pan. Sprinkle chips on top. Bake at 350° for 35 minutes or until cake tests done.
To syrup, add brown sugar, vinegar and spices tied in cheesecloth bag. Simmer for 10 minutes. Pour spiced syrup over peaches, along with bagged spices. Let stand overnight in refrigerator. Heat and serve hot the next day. Discard bagged spices. Serves 15.
Mix all ingredients together. Bake in iron skillet at 350° for 30 minutes or until done.
Cream butter, powdered sugar and honey together thoroughly. Add flour, salt, vanilla and nuts. Blend well. Form into balls about 1-inch in diameter and chill. Place 2 1/2 inches apart on a greased cookie sheet. Bake at 375° for 10 to 15 minutes. While still warm, roll in powdered sugar. Cool; roll again in powdered sugar. Freeze well. Makes 4 dozen.
Mix cheese, Bac*Os, mayo, pickles and onion. Spread about 1 tablespoon over each slice bread. Place on cookie sheet and broil in oven at 500° until cheese is melted (1 to 2 minutes). Makes about 20 appetizers.
Heat first 5 ingredients (water or milk, oil, molasses, brown sugar and salt) to 110° to 120°. Blend in anise, orange peel, yeast and rye flour. Let rest 5 minutes. Add 4 cups flour and let rest a few minutes before kneading on floured surface. Knead about 5 minutes. Place in greased bowl. Turn greased side up, cover and let rise in warm place about 45 to 60 minutes. Punch down. Divide into 2 loaves. Shape and place in bread pans. Let rise until double in size (45 to 60 minutes). Bake in a 350° oven for 45 to 50 minutes. (It will sound hollow when lightly tapped.) Brush warm loaves with butter or margarine.
Dissolve Jell-O in hot water; mix well and then add ice cream. Stir until blended.
Heat oven to 450°. Place 24x18 inch piece of heavy duty foil in baking pan. Place meat on foil. Stir together mushroom soup and onion soup mix. Spread on top of meat. Top with vegetables and sprinkle water on top. Fold foil and seal securely. Cook 1 1/2 hours.
Coat chicken with chili powder. Heat oil in 10-inch skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until tender. Add salsa and water; bring to full boil. Stir in rice. Reduce heat; cover and simmer 5 minutes. Top with cheese; cover. Remove from heat; let stand 5 minutes. Sprinkle with onion. Makes 4 servings.
Put steak in freezer for about half an hour, just until firm. Slice steak across grain about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150° for 12 hours.
Applesauce tends to give a "time-released" moistness to these bars. Simmons writes that the flavor and texture actually improve upon standing. Walnuts can be substituted in this recipe.
Mix thoroughly all ingredients except butter and milk. Add butter slowly. Then add some milk. Toss lightly, but do not let dressing become soggy as the turkey will add considerable juice to the stuffing. Stuff turkey and roast in 325° oven. Cover with foil and then the lid.
Sift flour, baking powder and salt together. Cream shortening. When fluffy, add sugar and beat until creamy. Add eggs and anise. Mix with the first mixture; add brandy or water. Use only enough to form a stiff dough. Knead a little; roll or pat out 1/2 to 1/4 inch thick. Cut in fancy shapes. Dust top of cookies with mixture of 1/4 cup sugar and 1 tablespoon cinnamon. Place on ungreased cookie sheet. Bake at 350° for 10 minutes or until lightly brown. Yields 5 1/2 dozen cookies.
Melt caramels with 1/3 cup evaporated milk (over low flames). Mix cake mix and butter together. Grease a 9 x 13 x 2-inch cake pan. Pat half of the cake mixture in a greased cake pan. Bake at 350° for 6 minutes. Remove from oven and spread the melted caramel mixture over the cake layer. Sprinkle 1/2 cup of nuts and 1 cup of chocolate chips over caramel layer, then drop remaining cake mixture by spoonfuls over the nuts and chocolate chips. Sprinkle 1/2 cup of nuts on top and bake for 20 more minutes.
Dissolve 1 package of jello (red) in 2 cups hot water; pour into 9 x 13-inch pan. Chill until firm. Soften unflavored gelatin in 1/2 cup cold water. Place sugar and half and half in saucepan; bring to boiling point. Do not boil. Remove from heat; add softened gelatin and cream cheese. Beat at low speed until smooth. Add nuts; let cool. Pour over firm red jello layer. Chill until firm. Dissolve remaining red jello in 1 cup hot water; add blueberries and juice. Let cool and pour over cheese layer; chill until firm.
Steam carrots, corn and beans until carrots are just cooked. Transfer to a bowl with other salad ingredients.
Mix well and pour into 13 x 9-inch pan and bake at 350° for 30 minutes or until done brown.
Drain crushed pineapple and place in mixing bowl. Add red jello to pineapple and mix. Add cottage cheese and mix well. Add Cool Whip and mix all with spoon. Do not add the pineapple juice or any water to this salad. Place in a large bowl and refrigerate. Salad will keep well for about 1 week.
Heat milk to lukewarm. Add sugar and shortening. Mix yeast with 1 cup of flour. Add to warm milk mixture. Add 5 cups of flour; mix well. Batter will be thin. Let set for 1 hour. Mixture will rise. Add baking powder, soda and salt to the 2 1/2 cups of flour; stir into the risen mixture. Store in refrigerator overnight. Remove dough. Roll, cut and dip in melted butter. Let rise and bake.
Combine 1/2 cup water, yeast and honey. Set aside. Blend cashews, honey and water until smooth. Stir into yeast mixture. Add remaining ingredients and mix well. Spoon into floured loaf pan and let rise 30 minutes. Bake at 350° for 45 to 60 minutes. Let stand 5 minutes in pan. Remove and cool on rack. Makes 1 loaf.
Trim fat from chops. Cook trimmings in skillet until 2 tablespoons of fat accumulates. Discard trimmings. Brown chops slowly in hot drippings. Set chops aside. Reserve drippings.
Boil broccoli as directed until tender. Drain and pour into buttered casserole dish. Mix other ingredients and pour over broccoli and mix well. Top or cover completely with bread crumbs or Ritz crackers. Dot with butter. Bake at 375° for 30 minutes, covered. Uncover and cook 10 minutes more.
Melt marshmallows in margarine and milk over low heat or in microwave. Crush graham crackers and mix with chopped fruit, nuts and coconut. Pour in liquid mixture and combine with hands until fruit is evenly distributed. Pack into Bundt or tube pan. Refrigerate at least 2 days before cutting.
Combine flour, baking powder, baking soda and salt (add nuts if desired). Melt butter in saucepan or microwave. Add brown sugar and hot water. Mix well and cool slightly. Add egg to butter and sugar mixture. Next add vanilla and flour mixture. Mix well and spread in a 7 x 11-inch pan. Sprinkle chocolate bits over top and bake at 350° for 20 to 25 minutes. Cool in pan.
Cut hot dogs into quarters. Combine ingredients and bring to a boil. Add hot dogs and simmer for 30 minutes. Cover and let stand 2 to 4 days in refrigerator.
Brown steak in oil in skillet and remove. Add flour to hot oil in skillet; add salt and brown flour. Pour in water and add remaining ingredients, stirring to mix well. Bring mixture to a boil and cook for 2 minutes or so. Place steak in slow cooker which has been heated to 250° and pour flour mixture over steak. Put lid on cooker and simmer for 2 hours, or until tender.
Preheat oven to 350 degrees. Slice the cookie dough into 24 slices and arrange on the bottom and the sides of a 9 inch deep dish pie plate that has been coated with non-stick baking spray. Press the dough together, making a uniform crust; set aside. In a large bowl, with an electric mixer on medium speed, beat the cream cheese, eggs, sugar and vanilla for 1 minute until well mixed. Stir in the candy pieces and pour into the pie plate. Bake for 40-45 minutes, until the center is firm. Remove from the oven and allow to cool. Cover loosely, then chill for at least 4 hours, or overnight.
Chop dates; sprinkle soda over dates. Pour boiling water over dates and soda; add butter and sugar. Let cool. Add flour, eggs, nuts and vanilla. Pour into buttered loaf pan. Bake at 325° for 30 minutes. Raise temperature to 350° and bake until toothpick comes out clean. Freezes well.
If the beef is very lean, as the butcher for a piece of fat the size of a large egg. In a heavy bottom pot or roaster, brown the beef and fat together. Keep turning it over and over until it's quite brown. Add 2 or more quarts of water and salt (to your taste) and cook until done. You may have to keep adding water all through the cooking. If potatoes are desired, add them to the pot just before the beef is done. Remove the beef and potatoes from pot. For a family of 4, you will need 3 to 4 quarts of broth. Add dumplings to boiling broth and cook until tender.
Pare eggplant and cut into 1/4-inch cubes. Sprinkle with pepper, dredge with flour, dip into egg and then into crumbs. Place into casserole, dot with butter and bake in slow oven (325°) about one hour.
Dissolve gelatin in 2 cups boiling water. Mash cream cheese in small bowl. Add hot gelatin mixture and stir until dissolved. Melt marshmallows in 1/4 cup boiling water in top of double boiler and add gelatin mixture. Add 1 1/2 cups cold water.
Mix the pudding with the milk and the Cool Whip. Line the 9 x 13-inch pan with the crackers. Pour half of mixture over crackers. Put another layer of crackers. Pour the rest of the pudding mixture over the crackers. Then put another layer of crackers. Then spread chocolate frosting over the top and put in fridge overnight.
Preheat oven to 300°. Combine graham cracker crumbs, sugar and margarine; press on bottom of 9-inch spring-form pan. In a mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan. Bake 50 to 55 minutes until center is set; top with sour cream. Bake 5 to 10 minutes longer; cool and chill. Top with pie filling. Refrigerate.
Add sugar and vinegar, using a large heavy container. Cook, stirring constantly. (For smaller amounts, sweeten to taste, and a small amount of vinegar.) Cook until thick enough to spread on dough for pies. This freezes well or may be canned.
Remove all pink pulp from watermelon rind. Peel outside peeling from the rind. Weigh. Cut in 1-inch circles or cubes. Combine cold water and lime; pour over rind. Let stand 1 hour. Drain. Cover with fresh cold water. Simmer 1 1/2 hours or until tender. Drain.
Place apples on tortillas and roll. Place in 9x13 pyrex dish. Bring water, sugar, margarine and cinnamon to a boil. Pour over tortillas. Bake at 350 degrees for 40 minutes.
Combine sugar, water and cornstarch. Cook until slightly thickened. Add jello and cool. Fold in strawberries and pour into pie shell. Refrigerate. Serve topped with whipped cream or ice cream.
Sprinkle rice and corn with salt and pepper. Pour over 1 can tomato sauce and one can water. Add onion, green pepper and meat. Sprinkle salt and pepper. Pour over other can of tomato sauce and 1/4 can water. Place strips of bacon on top.
Cut potatoes in half lengthwise. Scoop out centers, leaving 1/4-inch shell. Fry shell in deep hot oil, 2 to 3 minutes or until golden brown. Drain.
Butter 10x10 casserole dish. Arrange apples in dish. In a separate bowl, mix sugar, flour, baking powder and egg until crumbly. Spread this over apples, put on pads of butter and spices. Bake @ 350 degrees for 30 minutes.
In a 3-quart glass casserole, microwave on High the bacon and onion for 3 to 4 minutes. Add potatoes, clam liquid and water; microwave on High 15 to 18 minutes, stirring every 4 minutes. Add clams and milk and salt and pepper to taste. Microwave on High 5 minutes, stirring twice. Rest 5 minutes. Serves 4 to 6.
Preheat oven to 375°. Butter a 9-inch glass pie plate. Arrange apples in pie plate, mounding them in center. Pour orange juice over apples. In bowl combine sugar, flour, cinnamon, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake 45 to 55 minutes until topping is browned and apples are tender.
Drain whole kernel corn. Mix oleo, sour cream, and egg. Stir in all corn. Stir in muffin mix. Pour into a well greased 8 x 8 casserole dish. Bake at 350 degrees for 1 hour, or until set.
Mix dry ingredients together. Add milk and vanilla. Stir until smooth. Melt margarine in pan, then pour in batter. Put your favorite fruit on top. Bake for 1 hour at 350° or until it turns light brown on top.
Mix and press in bottom of a 9 x 13-inch pan. Bake at 300° for 25 minutes or until golden brown. Let crust cool completely.
Scald milk. Add sugar, salt and margarine. Cool to lukewarm. Dissolve yeast in 1/2 cup warm water. Add milk mixture and 3 cups unsifted flour. Beat until smooth.
Peel and cut potatoes. Boil. Drain. Mash. Add butter, cream cheese and egg. Mix. (Add optionals if you want.) Put in 9 x 13-inch glass dish. Bake in 350° oven for 25 minutes.
Combine sugar, syrup and water. Cook until it comes to soft ball stage. Add peanuts. Cook until mixture turns dark. Remove from heat; add soda, salt and vinegar. Stir well and pour immediately onto cookie sheet that has been greased. Cool. Break into pieces.
Soften gelatine in lemon juice over hot water. Soften cream cheese. Stir in mayonnaise, gelatine and fruit and pecans. Whip the cream, adding sugar gradually. Fold into fruit mixture. Chill until firm.
Place in a saucepan the sugar and cornstarch; mix. Add the lemon juice, egg and water. Cook until thick. Cool and keep in the refrigerator until ready to use. Add a few drops of yellow food color. Use as a dressing over chopped apples and cheese cubes.
Mix together first 5 ingredients. Grease a 9-inch pie plate. Line the plate with Muenster cheese. Add the mixture. Cover the mixture with Muenster cheese. Bake at 350° for 45 minutes or until top is golden. Slice and serve warm.
Place in Dutch oven the can of peaches and juice. Dump over the top the yellow or white cake mix. Stir enough to moisten cake mix. Dot with butter. Place coals on top and bottom of Dutch oven and bake for 45 minutes to 1 hour.
Cream shortening and sugar; add eggs and mix well. Add sour cream alternately with dry ingredients. Add vanilla and coffee. Grease and flour 9 x 14-inch pan; pour in batter and bake at 350° for 35 minutes.
Mix sour cream and taco seasoning; spread on a dinner plate. Layer all other ingredients on top of that. Serve with nacho chips.
Combine all ingredients; mix well. Store in airtight container. To use, place 2 heaping teaspoonfuls of mix in cup. Add hot water and stir.
Cook chicken in water with celery until tender. Drain chicken and remove bone. Shred chicken and place in bottom of dish. Add soup and asparagus. Bake at 350° until bubbly, then sprinkle cheese and bread crumbs over top. Drizzle with butter and return to oven to brown.
Scramble fry ground beef until browned; drain and set aside. Cook 1 box macaroni and cheese, following directions on box. Add seasoning and hamburger to macaroni and cheese. Mix well. Dice up cheese and mix into other mixture. Pour into baking dish and bake at 350°, covered, until cheese is melted. Serves 8. "Quick and delicious."
Cook for 10 minutes in microwave, 5 minutes on each side; or broil in oven until center of fish is beginning to flake when tested with fork.
Mix all of the ingredients using enough stuffing mix to make meat mixture workable (about 1/2 to 3/4 cup). Flatten mixture out on a cutting board and lay 8 slices of sandwich ham and 1 cup shredded Mozzarella cheese on top of meat mixture. Roll up meat mix and layered ham and cheese tucking ends in so cheese won't melt out. Wrap roll tightly in aluminum foil and bake at 350° to 375° for 45 minutes. Uncover and bake another 15 minutes. Add more barbecue sauce on top of roll during last of cooking time and serve more, warmed, on the side, if desired.
Butter a 9 x 9-inch baking dish. Fill pan 3/4 full with apples. In a small bowl, beat the egg well. Add 1 cup of sugar, flour and baking powder; mix well. Spread over apples. (Add lemon if not tart enough.)
This is a major family favorite that Mother has made for years. Good for at least a 3 pound weight gain!
Beat all together and pour in large flat glass dish. Soak bread crumbs in cold water, then crumble. Crumble bread fine and pour in pudding along with raisins. Sprinkle nutmeg over top. Bake in 375° oven until done.
Combine first 7 ingredients until well blended. Add soda and vinegar. Beat 4 minutes at medium speed. Pour into 3 greased and floured pans. Bake in 325° oven for about 20 minutes.
Cook meat until tender and shred into pieces. Melt margarine. Add vinegar, then remaining ingredients. Add 2 cups water or more for desired consistency. Freezes well.
Mix egg, sugar and vanilla. Sift dry ingredients and add to the first mix. When it's smooth, add the walnuts. In a baking pan, 9 x 13-inch, pour the batter and bake for 25 minutes in a 375° oven until it gets brown but the center is still soft. Cut into small pieces. Makes 30 cookies.
Brown beef and drain. Just before serving, add the beef and dressing to torn lettuce and grated cheese.
Mix thoroughly all ingredients. No cooking or refrigeration is needed. Makes 1/2 gallon, enough for 100 chicken halves.
Wash cranberries well and chop them. Chop oranges and add to cranberries; add orange juice and sugar. Mix well. Refrigerate 24 hours before serving. Yields about 4 cups.
Prepare cake mix as directed. Bake at 350° for 12 to 18 minutes in a 13 x 9-inch pan. Cream together cream cheese, milk and pudding. Spread mixture on top of cooled cake. Cover with crushed pineapple. Slice the bananas on top. Frost with Cool Whip. Sprinkle with nuts. Garnish with cherries. Store in refrigerator.
Cream butter; add sugar. Beat until fluffy. Beat in eggs and extracts. Gradually blend in flour. Use pastry bag with large decorative tip. Pipe dough about 2-inches apart on ungreased cookie sheet. Bake 10 to 12 minutes in 375° oven. Yield: 3 to 3 1/2 dozen cookies.
In boiling salted water, cook rabe 2 1/2 minutes, until crisp-tender; drain.
Combine warm (not hot) milk, oil, honey, salt, yeast and half the flour; mix well. Place dough in well greased bread 'n cake pan. Cover and let stand for 5 minutes. Place pan in crock-pot. Cover and bake on High for 2 to 3 hours. Remove pan and uncover. Let stand for 5 minutes. Unmold and serve warm. Makes 1 loaf (for 3 1/2 or 5-quart crock-pot).
Preheat oven to 350°. Spray or grease a 13 x 9 x 2-inch baking pan. Mix cocoa, oil, sugar, eggs and vanilla in a large bowl. Stir in remaining ingredients. Spread in pan. Bake 25 to 30 minutes or until brownies start to pull away from sides of pan. Do not overbake. Cool slightly. Cut into bars. If desired, spread with your favorite chocolate frosting. (For a low fat version of this recipe, substitute 2/3 cup applesauce in place of the oil; omit egg yolks and nuts.)
Melt first three ingredients in top of double boiler. Fold stiffly beaten egg whites into cheese mixture. Cut bread into 1-inch cubes. Dip bread cubes into mixture and place on well-greased cookie sheet and freeze. When frozen, place in plastic bags. Bake, unthawed, at 400° for 15 minutes.
Put bacon fat into bowl and melt it by pouring boiling water over it. Next, pour in molasses which has baking soda mixed in it. Now add dried bread crumbs and raisins. Now dump in whole wheat flour, salt, ginger and wheat germ.
Wash and cut off ends. Cut green beans into crosswise pieces. Cook 15 to 20 minutes or until tender. Frozen or canned may be substituted. Follow directions on package or container for cooking. Pan brown bacon. Add to skillet the onion, vinegar, water, sugar, salt and pepper. Bring to boil. Simmer 30 minutes. Drain cooked green beans and toss lightly together. Yields 4 servings.
Pour in unbaked pie crust. Bake at 350° until set or light brown.
Dissolve gelatin in boiling water. Add cold water and chill. Add sliced bananas and sliced strawberries. Put Cool Whip over top and place some strawberries on top.
Cap and crush strawberries and slice the rhubarb thinly, but do not peel. Place both (which should measure about 4 c.) into a kettle with Sure-Jell and bring to a hard boil. If a fine consistency is desired, mash fruit as it is cooking. Add sugar and orange rind and boil again for 2 to 3 minutes, stirring constantly. Ladle into hot, sterilized jars. Seal. Yields 3 pints.
Blend cheeses and salad dressing in bowl. Add onion and seasonings. Shape into ball, wrap in plastic wrap. Chill until serving time. Roll in pecans (3 to 4 cups).
Combine corn meal, flour and salt. With pastry blender or 2 knives, cut in shortening until well blended. Stir in warm water and form mixture into a ball. Knead on floured board until dough is no longer sticky. Divide into 2 balls. Cover and let rest 20 minutes.
Cook the pudding mix (not instant) by recipe except add 1 lemon sliced to pudding while cooking. Set aside egg whites. When done, remove lemon and scrape off pudding. Set aside lemon. Mix in the coconut. In Pyrex or Corning Ware baking pan, put vanilla wafers to cover bottom. Cover these with layer of pudding and alternate with pudding and wafers until pudding is used up. Beat egg whites left and add 1/4 cup sugar and 1/4 teaspoon cream of tartar. Beat until stiff peaks form. Cover pudding and put in oven until brown.
Peel and quarter cucumbers and remove seeds. Grate cucumbers and strain, reserving juice and shreds. Soften gelatin in cucumber juice and dissolve it over hot water. Season with a little salt, onion salt, paprika and white pepper to taste. Stir in grated cucumbers and let it get cold, but not set. Fold in cottage cheese and mix well. Wet mold in cold water. Turn in mixture. Chill 2 to 3 hours, until firm. Unmold on cold platter. Serve very cold with mayonnaise.
In a shallow bowl, combine the first 5 ingredients. Dip biscuits in butter mixture; fold in half and place in rows in a greased 9-inch square baking pan. Drizzle with remaining butter mixture. Bake at 350° for 27 to 30 minutes or until golden brown. Yield: 8 to 10 servings.
Melt butter or margarine. Add to that the cocoa, sugar, eggs, flour, salt and vanilla. Bake in a greased and floured pan at 350° for 15 minutes. After 15 minutes if brownies are turning loose from sides of the pan, the brownies are done.
Mix in the order given except ginger ale. Do not dilute frozen lemonade. Stir well until sugar is dissolved and lemonade is thawed. Place in refrigerator to chill. It will keep well for several days. Just before serving, add cold ginger ale. Serves 50 cups.
Mix all ingredients except Cool Whip in a medium bowl. Fold in the Cool Whip. Chill in refrigerator for 1 hour before serving.
Let broccoli and cauliflower thaw if frozen and saute in butter. Add soups, salt and pepper, milk and water. Bring to a boil then simmer over low heat for approximately 30 minutes.
Combine margarine and rice in pan. Mix until rice is brown. Add the onion, cut in 4 pieces, for about 2 minutes. Add tomatoes and stir for about 1 minute. Add garlic salt, salt and water. Stir until boiling. Cover and cook until water is gone and rice is done.
Beat eggs slightly, add milk, salt, thyme, mustard and minced onion. Now add ground chuck, bread crumbs and 1/2 of catsup. Bake in 400° oven 35 to 40 minutes. Add remaining 1/2 of catsup 5 minutes before taking out of oven.
Cook until water is gone. Put in oven at 325° for 20 minutes. Can use red food coloring, if desired.
Blend together all ingredients with mixer. Refrigerate. Dip apples, bananas, pears and pretzels.