HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, shortening and sugar until light and fluffy. Add eggs which have been beaten until lemon colored. Combine flour, baking powder and add to creamed mixture, alternately with milk. Stir in flavorings.
Mix ingredients well. Shape into pan. Bake at 350° for 1 hour.
Mix sugar with flour. Add cider, water and 2 well beaten egg yolks. Cook until thick and pour into baked pie crust. Use 2 egg whites and 4 tablespoons sugar for meringue and place in oven just until meringue is browned.
Combine sugar, butter and evaporated milk in electric skillet. Set temperature at 280°. Bring mixture to a boil and boil 5 minutes, stirring constantly. Turn off skillet. Add marshmallows, peanut butter and vanilla. Stir until marshmallows and peanut butter are melted and blended. Pour into buttered 8-inch square pan. Cool before cutting into squares.
Saute onion in margarine in a saucepan. Add and warm to spreading consistency, the mushroom soup, grated cheese and mayonnaise. Place broccoli in baking dish. Pour soup mixture on top. Crumble Cheez-Its crackers over top. Bake, uncovered, at 375° for 25 to 30 minutes, until bubbly.
Put sherbet and frozen juice in punch bowl and add cold ginger ale and 7-Up. Stir occasionally.
Cook noodles as directed on package, then drain. Combine all other ingredients with noodles. Place in baking dish and top with grated cheese. Bake at 325° for 20 minutes.
Preheat oven to 350°. Cream butter in mixing bowl; gradually add sugar and beat until light and fluffy. Blend in molasses. Sift together flour, ginger, cinnamon and baking soda. Gradually add to creamed mixture; chill dough.
Brown ground meat; drain any excess grease. Add bouillon cubes and chopped onion. Add 1 cup of water; cook until onion is tender and bouillon cubes are dissolved. Continue cooking until all the water is cooked out. Remove from heat. Add soup to the meat mixture. Prepare the macaroni and cheese dinner following directions on box. Mix with meat and soup mixture. A little milk can be added if too thick. Bake in hot oven (400°) until bubbly.
Put cleaned berries in a large bowl with sugar. Mix carefully. Mix Sure-Jell with 1 cup water and boil 1 minute. Pour over berries and mix carefully. Let stand 10 minutes. Put in freezer bags or containers.
Brown pork chops. Season with salt and pepper. Combine catsup, water and brown sugar. Pour over pork chops. Place a lemon slice on each chop. Cover tightly and cook slowly on top of range for 45 minutes or until meat is done.
Cut French bread in half, then into sections. Spread mayonnaise. Place a piece of lettuce on each piece, then the filling (turkey, celery and apples mixed with mayonnaise, aji and a little sugar). On filling, put cubed cranberry sauce and almond slivers.
Melt butter in large saucepan over medium heat. Add onion and mushrooms; cook 2 minutes, until the onion is translucent. Add water and broth; stir in rice mix and seasoning mix. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes, until the rice is tender. Add sherry and boil 1 minute. Add turkey. Reduce heat to low.
Mix together butter, mustard, poppy seed, Worcestershire and onion. Use tiny, day-old party rolls. Open them and spread mixture on both sides of roll; top each half with a small piece of ham. Put small piece of Swiss cheese between halves before closing. Heat in 350° oven until cheese is melted. Makes 20 to 24 tiny sandwiches.
Preheat oven to 350°. Melt caramels with 1/3 cup Pet milk. Mix 1/3 cup Pet milk, cake mix, pecans and melted margarine. Pat 1/2 (or slightly more) of cake mixture in bottom of greased and floured 9 x 13-inch cake pan. Bake 6 minutes. Remove from oven, then sprinkle chocolate chips on top followed by caramel mixture. Place dropfuls of remaining cake mixture. Bake 18 minutes. Cool and eat! Enjoy.
Beat eggs and sugar until fluffy. Sift remaining ingredients and add to mixture. Pour into greased loaf pan and bake at 350° for 45 to 50 minutes or until done. Test with toothpick.
Combine sweet potatoes, butter and eggs, mixing well. Combine sugar, flour and salt; stir into potato mixture. Combine buttermilk and soda; add to potato mixture, mixing well. Stir in vanilla. Pour filling into pastry shell. Bake at 350° for 1 hour and 10 minutes or until set. Serve warm or cool.
Cook the oleo, brown sugar, curry powder, fruit juice and flour until thick. Add pecans and cherries. Bake at 350° for 1 hour. Super with ham, chicken, turkey and roast beef.
Aerate the flour and sugar in a large bowl. Mix the oil, water, margarine and cocoa in the microwave for 2 minutes. Dissolve the soda in buttermilk. Add the cocoa mixture to the flour mixture; mix well. Add eggs, mix well. Add buttermilk and vanilla; mix well. Pour into a 10 x 13-inch ungreased pan. Bake at 350° for about 40 minutes or until done.
Toss and coat over low heat in Teflon pan until caramel coating sticks to almonds. 1/4 c. slivered almonds, 1 Tbsp. + 1 tsp. sugar.
Saute onions in oil and melted butter 5 to 8 minutes until soft. Add tomato paste. Stir until blended. Add 1 cup wine and stir. Pour in the 2 cans tomatoes with juices. Stir in mushrooms and pepper. Bring to a boil and reduce heat to low. Add herbs and red pepper. Simmer until sauce thickens to preferred consistency, adding more wine if you like. Season with salt and sugar. Serve hot over chicken or pasta. Makes about 2 1/2 quarts, about 165 calories per cup.
Mix first 5 ingredients with mayonnaise and a spoonful of sour cream. Shred lettuce on individual plates. Add some chicken salad. Then place some grapes and pineapple chunks around the salad. Great salad.
Prepare rice. Cook broccoli slightly and drain. Saute onion in margarine. Combine all ingredients, saving some cheese for top of casserole. Bake in a 9 x 13-inch pan uncovered for 30 minutes at 325°. Freezes well.
Prepare and bake cornbread as directed on pkg. Cool completely and crumble into medium bowl. To the crumbled cornbread, add tomatoes, bell pepper, onion, corn and crumbled bacon. Stir in mayonnaise. Add salt, pepper and garlic powder to taste.
Dissolve jello in hot water. Stir until all is dissolved. Add ice cubes; stir until melted. Let gel in refrigerator until semi-soft. Add cottage cheese, nuts and pineapple (make sure pineapple has been well drained). Thoroughly stir and let gel.
Heat fat in skillet. When hot, add chops. Move to medium heat and complete browning on both sides, approximately 15 minutes. Place a slice of onion and one pepper ring on each chop. Place one tablespoon rice in each ring. Pour tomatoes around meat and add celery. Place cover on skillet when steaming, about 8 minutes. Remove to low heat and let simmer for 60 minutes. Makes 6 servings.
Boil potatoes. While cooking, soften cream cheese and blend in milk, salt and butter or margarine until smooth and creamy. After potatoes are done, drain, mash and add cream cheese mixture. Sprinkle with paprika.
Brown hamburger in skillet. Drain fat. Add tomato sauce. Stir in all ingredients except red pepper and mesa. Add red pepper. Cover and simmer 30 minutes. Stir occasionally. Stir mesa flour into 1/4 cup warm water to make a thick, but flowable, mixture. Add mesa mixture. Simmer 15 to 20 minutes more.
Mix all dry ingredients together. Drain off 1/4 of the juice from pineapple. Add juice and remaining ingredients to dry ingredients; mix well. Bake in a greased and floured 9 x 13 inch pan at 350° for 40 minutes.
Preheat oven to 375°. Combine all ingredients, except almonds. Spread in ungreased, 8-inch square pan or ovenproof dish. Sprinkle with almonds. Bake 15 minutes. Serve hot with crackers. Refrigerate leftovers. Yields 8 to 12 servings.
Combine potatoes, eggs, 1/3 stick of butter, white sugar, milk, salt and pepper in a bowl and mix well. Put mixture in a baking dish. For topping, combine brown sugar, flour, pecans and 1/2 stick melted butter. Mix well and spread over potato mixture. Bake 45 minutes at 350 degrees.
Preheat oven to 350°. Combine all ingredients in a large bowl; mix until well blended. Grease 6 (6 x 12-inch) miniature loaf pans. Evenly distribute batter in each pan. Bake on middle shelf in the oven for 30 to 40 minutes or until top springs back to the touch.
Dissolve sugar in liquids over low heat. Add salad mix and cool. Pour over sauerkraut and chopped vegetables. A glass jar is good for storing overnight in refrigerator before serving. Keeps well.
Mix all together and set aside. Melt 3/4 stick margarine. Crush 1 stack Ritz crackers and mix with melted margarine. Press into a casserole dish (save a few crackers for top). Pour in casserole dish and sprinkle a few crackers on top. Bake at 350° for 30 minutes.
Sift dry ingredients together; add apples. Stir until apples are well coated. Add nuts. Stir well. Add well beaten eggs and oil. Mix with hands when batter is stiff. Bake in tube pan at 350° for 1 hour 20 minutes. If too done, try at 325° for 1 hour 10 minutes.
Mix 1/2 soup, beef, 1/2 can fried onions and Worcestershire sauce thoroughly. Shape into 8 x 4-inch loaf. Place potatoes around loaf. Bake at 350° for 1 hour. Stir potatoes, spoon remaining soup over meat loaf. Bake 25 minutes or until done. Stir potatoes again. Sprinkle on remaining onions over meat. Bake 5 minutes or until golden. Serves 8.
Drain peaches reserving 1/4 cup juice. Chop peaches and reserve 1 cup of peaches. In a blender, puree the rest of peaches along with butter, eggs and lemon juice. In a bowl combine flour, sugar, baking powder and salt; combine this to the pureed peaches. Fold in the reserved peach pieces and nuts. Pour mix into an 8 x 4 x 2-inch greased pan and bake in 350° oven for 1 hour. Spread with peach preserves and cool in pan 10 minutes. Remove to rack.
Blend all ingredients, but poppy seed. Add water as needed; stir in poppy seed.
Boil the peaches until tender. Cut 1 stick butter up and place on the bottom of baking dish. Blend flour, sugar, milk, baking powder and salt. Pour batter over butter. Bake at 350° until batter turns golden brown.
Pour soda and boiling water over dates and raisins. Set aside. Cream the butter and sugar. Add vanilla, then egg. Beat well. Add flour and mix. Pour in fruit mixture (including water) and nuts. Mix. Bake in a buttered 9 x 5-inch loaf pan at 350° for 45 to 55 minutes.
Dissolve yeast in lukewarm water. Scald milk and let cool. Sift together sugar and flour. Beat eggs. Add butter and potatoes, milk and yeast mixture. Add liquid to dry mixture. Mix 1 hour before baking. Knead and shape into rolls. Let rise and bake at 450 degrees for 12-15 minutes.
Place pie shell on baking sheet. Bake at 400° for 5 minutes. Remove from oven and reduce heat to 325°. Spread cheese on bottom of shell and set aside. In a skillet, brown sausage; drain off fat. Stir in stuffing mix and spinach; spoon over cheese. Beat together eggs and milk and pour over sausage in pie shell. Bake, uncovered, at 325° for 50 to 55 minutes until knife inserted near the center comes out clean. Let stand 10 minutes before serving.
Brown and drain meat. Grease a 13 x 9 pan. Then layer most of the croutons, cheese and sausage in the pan. Beat eggs, 2 1/2 cups of milk and mustard. Pour mixture over ingredients in pan. Cover pan and refrigerate overnight.
Mix together brown and white sugar, flour, salad oil, nutmeg and salt. Take from this mixture approximately 1 cup. Add 1 teaspoon cinnamon and chopped nuts.
Melt chocolate and butter. Pour into mixing bowl and let cool. Then add sugar to mixture. Add egg. Sift flour once, measure into sifter and add salt. Slowly add flour mixture and 1 1/2 cups of milk. Beat 1 minute. Mix soda with 1/4 cup of milk; add to mixture along with vanilla.
Whip potatoes and other ingredients with beater and place in buttered baking dish. Sprinkle with topping and bake for 25 minutes at 350°.
Cover beans with water and soak over night. Drain off water and add fresh water until it is about 2 inches above beans. Add tasso or ham hocks, onion and bell pepper and cook until beans are tender. Remove 1 cup beans and mash. Add mashed beans, bay leaves and sausage back to the pot and cook for 15 minutes. Add Tony's, salt and pepper to taste. Serve over rice.
Cream together cream cheese and sugar until light; blend in banana and egg until creamy. Stir in Bisquick, nutmeg and nuts just until moistened. Do not over mix. Put into greased 9 x 5 x 3 pan or 4 small pans. Bake at 350° for 60 minutes or 30 minutes for small pans. Cool in pan 10 minutes and remove from pan.
Cream sugar and butter. Add egg yolks. Add remaining ingredients (flour, lemon juice, lemon rind and milk). After thoroughly mixed, fold in stiffly beaten egg whites. Pour into unbaked pie shell (9-inch). Bake at 325° for 45 minutes to 1 hour.
Mix all ingredients well and bake at 350° for 40 to 50 minutes until firm in center.
In 1 quart nonstick saucepan, melt margarine; add onions and fennel. Cook over medium-high heat, stirring frequently, until onions are translucent, about 2 minutes. Add 1/2 cup water, the dissolved broth mix and pepper; bring mixture to a boil. Reduce heat to low and let simmer until flavors blend, about 15 minutes.
You can use strawberries, peaches, blueberries, cherries or pineapple.
Heat oven to 400°. Spray 15 x 10 x 1-inch baking pan with no stick cooking spray. Dip chicken in spread; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender.
Drain and mix fruit, then mix juice and pudding mix (if mixture is too thick, add either fruit juice or water). Pour mixture over fruit and chill at least 3 hours before serving.
Mix flour, brown sugar and margarine by hand to make crumbs. Set aside 2 cups of the crumbs. Mix boiling water, corn syrup and baking soda. Stir into the crumbs. Batter will be thin. Pour into a greased 9 x 13-inch pan. Place the 2 cups of crumbs over top and bake at 350° for 45 minutes.
Cream butter or shortening, sugar and salt. Blend 1/2 cup cocoa into 1/3 cup water and add to first mixture. Add alternately to the mixture the sifted flour, cold water and vanilla. Fold in 3 egg whites, beaten stiff with 3/4 cup sugar added. Add to cake mixture gradually. Add last the soda, mixed in 1 tablespoon boiling water. Bake in loaf or layer pans in a 350° oven.
In a large skillet, heat butter and oil over medium heat. Add vegetables, garlic and thyme. Cook and stir until tender, about 15 minutes. Add garlic salt and pepper.
Fry ground beef and drain. Combine ground beef, Cheez Whiz and chicken soup; pour into 2-quart casserole dish. Cover the top with the Tater Tots. Sprinkle with garlic salt to taste. Bake at 350° for 45 minutes.
Boil sugar, syrup and water to 310°. Remove from heat. Add oil and coloring. Stir. Pour onto buttered pan. Cut in small pieces. Drop in powdered sugar.
Preheat oven to 350°. Cook rice. Melt butter. Add onions or onion soup mix. Stir in creamed soups and Velveeta cheese. After cheese has melted, stir in broccoli. Add to cooked rice in a 13 x 9-inch greased pan. Mix well and cook for about 20 minutes.
Cook rice and broccoli; drain. Add the remaining ingredients. Bake until bubbly at 350°, 30 to 45 minutes.
Dice eggs into small cubes. Combine chicken, celery, salt, pepper and eggs with mayonnaise in a large bowl. Garnish with olives. Chill and serve.
Bring water, cocoa and margarine to a boil. Add cocoa mixture to flour, sugar, salt and cinnamon mixture and blend. Add vanilla, eggs, buttermilk and soda. Beat altogether and put into a 9 x 13-inch greased pan. Bake at 350° for 25 to 30 minutes.
In a skillet, brown chicken in oil. Add remaining ingredients; cook over low heat for 45 minutes. Stir occasionally. Serves 4.
Mix ingredients together. Pour on a buttered floured pan (13 x 9-inch). Bake at 325° for 30 minutes.
Squeeze oranges and lemons. Put juice in 2-quart pitcher. Add water to make 2 quarts. Slice used orange and lemon halves into quarters. Add to juices. Add sugar to taste. Serve cold, with mint sprigs in each glass.
Cook noodles. Mix ingredients together then spread about 1/4 cup of mixture along length of noodle. Roll it up and stand on end in a greased 2 1/2 deep casserole dish. Pour sauce over noodles. Bake, uncovered, for 50 minutes at 350°.
Boil squash for 10 to 15 minutes in salted water. Brown ground beef. Split squash lengthwise; rake out the middle of squash. Combine meat, onions, celery, bread crumbs, middle of squash and cheese together. Add salt and pepper. Put in squash shells with tomato sauce. Sprinkle with cheese. Bake at 350° for 30 minutes.
Saute onions and garlic in olive oil. Add tomatoes, celery, carrot and chicken stock or water and simmer about 1 hour. Add beans, parsley and sweet basil and simmer 15 minutes. Cook any kind of small macaroni separately. Drain pasta. Mix together with beans. Add Parmesan or Romano cheese. Good luck.
Cover raisins with boiling water and cook 5 minutes. Drain, reserving 6 tablespoons juice. Cream shortening and sugar thoroughly. Add eggs and beat until smooth. Sift flour with salt, soda and spices. Mix with oatmeal and add to first mixture alternately with raisin liquid. Add raisins and nut meats. Drop on greased baking sheet at 400° for 10 to 12 minutes. Makes 4 dozen.
Place apples in a 1 1/2-quart baking dish. Add water. Mix next 4 ingredients into a crumb-like texture. Sprinkle over top of apples. Bake at 375° for 30 to 35 minutes or until apples are done. Serve warm with ice cream.
Pour boiling water over shortening, sugar and salt. Blend. Add beaten eggs. Sprinkle yeast in warm water and stir until dissolved. Combine with egg mixture. Add flour and place in refrigerator for at least 4 hours. When ready to bake, roll out and place on greased pan. Let rise until double. Bake at 425° until brown.
Stir corn meal in rapidly boiling water. Cover and cook over boiling water 45 minutes; stir occasionally. Cook garlic, onion and green pepper in oil until tender; add meat and cook until done. Add remaining ingredients. Pour layer of corn meal mixture into greased baking dish; cover with meat mixture; top with rest of corn meal mixture and bake at 350° for about 40 minutes.
Line bottom of 8 x 11-inch pan with more than half of the wafer crumbs. Cream butter and sugar. Add the eggs, 1 at a time, beating well after each addition. Spread over crumbs. Crush and sweeten berries and spread next. Top with whipped topping, then with remaining crumbs. Chill overnight.
Saute onions in oleo until limp, not brown. Add onions to other ingredients. Simmer 20 minutes. Top with slice of French bread and cheese.
Beat eggs and milk together. Heat soup enough to smooth. Add sherry, mushrooms, green pepper and pimento. Scramble eggs in butter until softly firm. Put in buttered 3-quart casserole. Layer eggs, soup mixture and cheese; repeat. Dash with paprika. Put in cold oven; turn heat to 250°. Bake for 1 hour or until hot. Can be prepared the day before and refrigerated before baking.
Cook pasta according to package directions; drain. While pasta is cooking, cook garlic and oregano in butter in a saucepan, stirring frequently, for about 1 minute. Add chopped tomato and continue cooking, stirring occasionally, for 3 minutes or until tomato is cooked through. Add remaining ingredients. Mix well. Cook over medium heat, stirring frequently, until Blue cheese is melted and sauce is hot. Place hot-cooked pasta on a serving dish and top with sauce. Yields 3 to 4 servings.
Prepare cake mix as directed. Bake in 13 x 9 inch sheet cake pan. Bake at 350° for 30 to 35 minutes.
Spray a 1-inch side pan (jelly roll or cookie sheet). Brown beef, vegetables and spices in skillet. As soon as vegetables are wilted and meat loses red color, add the soups and grated Parmesan cheese. Cook 15 minutes. Prepare macaroni according to directions. Drain and air dry. Beat together milk and egg. Stir into macaroni and spread in pan (greased). Cover with beef and tomato mixture. Sprinkle 1/2 pound Cheddar cheese on top. Bake at 350° for 20 minutes. Let set and cut into 8 large squares.
Beat egg white, gradually adding 2 tablespoons sugar until stiff. Stir in remaining 6 tablespoons sugar and other ingredients. Place by rounded teaspoonfuls on greased cookie sheet. Bake in a preheated oven at 350° for 10 minutes or until lightly browned. Makes 18 cookies.
In a medium saucepan, cook the meat, crumbling with a fork until it loses its red color. Add the remaining ingredients and simmer, stirring constantly for 30 minutes. Makes 12 servings.
Heat pan; add oil and garlic (crushed). Add beef, cut in small thin strips. Brown. Add salt, pepper and soup stock; simmer a few minutes.
Spray two 9 x 1 1/2-inch round baking pans with nonstick coating and dust lightly with flour; set pans aside. In a large mixing bowl, combine flour, 1 3/4 cups sugar, cocoa powder and baking soda. Add milk, margarine and vanilla. Beat with an electric mixer on low speed about 30 seconds or until combined. Beat on medium to high speed for 2 minutes, scraping sides of the bowl occasionally. Thoroughly wash the beaters. In a small mixing bowl, beat the egg whites until soft peaks form (tips curl). Gradually add the 1/4 cup sugar, beating until stiff peaks form (tips stand straight). Fold into the batter. Pour the batter into the prepared pans. Bake in a 350° oven for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans and cool them thoroughly on wire racks. Spread the Chocolate Frosting between the layers, then frost sides and top. Makes 12 servings.
Cream butter and cream cheese until fluffy. Beat in vanilla. Combine flour and salt; add in fourths to butter mixture, blending well. Chill dough until easy to handle. Roll dough to 3/8-inch thickness on floured surface. Cut out 2-inch circles (or other shapes). Place on ungreased baking sheets. Make a thumbprint about 1/4-inch deep in each cookie. Fill with jam. Bake at 350° for 8 to 13 minutes, or until delicately browned on edges.
Combine all ingredients and brush on cooked ribs. Broil for 5 minutes; turn ribs over and repeat. Use the remaining sauce as a dip when serving.
Melt oleo; add flour and nuts. Press in bottom of 9x15 inch dish. Bake in slow oven until brown. Set aside to cool. Mix cream cheese, sugar and 1/2 container of Cool Whip together. (If too stiff, add milk.) Spread on top of cooled crust. Mix pudding with milk. Put this on top of cream cheese layer. Add other 1/2 container of Cool Whip; sprinkle with about 1/2 c. nuts. Chill for several hours. Serves 12.
Preheat oven to 325°. In large bowl, mix together the sweet potatoes, sugar, 1/2 cup butter, eggs, vanilla, milk and nutmeg until the mixture is smooth. Transfer to lightly buttered 2-quart baking dish. In a bowl, stir together the brown sugar, flour, remaining butter and pecans. Sprinkle the mixture over sweet potatoes. Bake for 30 minutes. Serves 6 to 8.
Mix cornflakes with butter. Put 1/2 of this mixture in buttered casserole dish. Put shredded cabbage on top of cornflake mix. Combine milk, cheese, mayonnaise and soup; pour over cabbage. Top with remaining cornflake mixture and bake for 30 minutes at 350°.
Dissolve Kool-Aid and sugar in milk. Turn into freezing tray and freeze 3/4 to 1 hour (until slushy). Whip cream until stiff. Add partially frozen Kool-Aid mixture to whipped cream and whip just enough to mix well, but keep as cool as possible. Return quickly to freezing tray and freeze at coldest point, with no more stirring.
Melt butter in hot milk. Pour over bread crumbs. Mix well. Add squash, salt and pepper. Stir in beaten eggs and pour in greased baking dish. Cover with grated cheese. Bake 20 to 30 minutes at 350° or until set.
In medium bowl, combine all ingredients until no traces of milk powder or cocoa remain. Turn mixture into an individual loaf pan or a 10 ounce custard cup and place in freezer until firm. Makes 1 serving. Calories per serving: 135.
Apply evenly in greased 2-quart baking dish the potatoes and 1 tablespoon of onions. Sprinkle with 1/2 teaspoon of salt, 1/8 teaspoon of pepper and parsley flakes. Mix ground beef, milk, cracker crumbs, catsup, 1/4 cup onions, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Spread evenly over potatoes. Bake in a 350° oven until potatoes are tender (50 to 60 minutes). Serves 4 large helpings.