HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Grease a loaf pan. Assemble blender. Sift flour, baking soda, cinnamon and salt into a large mixing bowl. Set aside. Blend chopped nuts. Add to dry ingredients. Put eggs, sugar, oil and vanilla extract into container, cover and process at mix until smooth. Stop blender, add carrot pieces, cover and process at liquefy. Pour over dry ingredients and mix only until dry ingredients are moistened. Pour into prepared pan and bake 1 hour or until cake tester comes out clean. Cool 5 minutes in pan, then turn out on cake rack and cool.
Mix dry ingredients together in large bowl. Reserve 1 tablespoon to toss with berries. Make a well in center of dry ingredients. Combine milk, eggs and butter. Add to dry ingredients. Stir until moistened. Toss berries with reserved flour mix. Stir into batter. Spoon into greased muffin pans 2/3 full. Sprinkle with sugar. Bake 15 minutes at 400°.
Break angel food cake into chunks and place half in bottom of 9 x 9-inch pan. Spread pie filling over cake; top with remaining cake chunks. Mix pudding with milk as directed on package. Stir in sour cream. Pour over cherry cake mixture and let stand in refrigerator overnight. Serves 8 to 10.
Mix well. Place on floured surface. You may have to add flour until dough is not sticky and can be rolled thin. Let dry at least 1 hour; roll and cut.
Combine sugar and flour in heavy saucepan. Coarsely grind and drain cantaloupe using food processor. Do not use blender. Add eggs, butter and cantaloupe to sugar-flour mixture and cook over low heat until very thick, stirring constantly. Watch closely to prevent scorching. Pour thick mixture into pie shell and cool in refrigerator.
Mix brown sugar and cinnamon. Sprinkle mixture evenly over halved grapefruit. Broil 4 inches from heat for 5 minutes. Check occasionally. Garnish with a strawberry.
For marinade, combine soy sauce, salad oil, molasses, ginger, dry mustard and minced garlic cloves; mix well. If marinade is to be used on steak, score meat on both sides. Marinate overnight and let stand 15 minutes at room temperature before cooking on grill.
Dissolve sugar in hot water. Add remaining ingredients and stir well. Let stand in refrigerator several hours until it gets real cold. If you prefer a different color, put cake coloring in. It doesn't change the flavor.
Saute onion and pepper in margarine. Cool, so it won't cook eggs. Add sugar, salt, flour, milk, cheese and corn. Stir in eggs. Bake 35 to 40 minutes in a buttered 2 1/2-quart casserole dish in a preheated 350° oven.
Cream shortening and sugar; add eggs and beat. Sift flour, salt and soda and add with the nuts. Pack in mold and leave overnight in refrigerator and slice as thin as possible. Cook until light brown in a 350° oven.
In a 13 x 9 x 2-inch dish, place spareribs, bone side up. Add water. Cover tightly with plastic wrap, leaving one corner open for vent. Microwave on Medium for 40 minutes. Turn ribs over and arrange onion and lemon over top. Return to microwave for an additional 40 to 50 minutes or until tender. Drain liquid from ribs and pour on sauce. Microwave on Medium for 10 to 15 minutes, loosely covered with plastic wrap, until sauce has dried on top. Spoon sauce over ribs before serving. Makes about 4 servings.
Combine butter, graham crackers and sugar. Mix well. Press into buttered 9 x 13-inch pan.
Cream butter with sugar. Add egg and applesauce. Sift flour with baking powder and salt. Add to butter-sugar mixture with caraway seed and vanilla. Drop onto greased cookie sheet and bake in 375° oven for 12 to 15 minutes. While cookies are still warm, frost with a glaze made with the juice of half a lemon, the grated rind and enough powdered sugar to make it spread easily.
Pour soup, milk, clam juice and thyme in saucepan. Stir over low flame until smooth. Cover; chill. Cut scraped carrot into sticks and cook in boiling salted water. Drain; chill. Mix carrot into soup just before serving cold.
Heat oven to 375°. Butter baking dish. Cut onion and zucchini into thin slices. Melt 1 tablespoon butter in frying pan; add onion and zucchini. Simmer until soft and brown. Add marjoram and oregano. Cut bread into 1/2-inch cubes. Grate cheese. Beat together eggs, milk, salt and pepper. Layer bread, vegetables and cheese in baking dish and pour milk mixture over all. Dot with 2 tablespoons butter. Bake 30 minutes until browned. Serves 4 to 6.
Heat oven to 425°. Prepare pastry. Mix peaches and lemon juice. Stir together sugar, flour and cinnamon; mix with peaches. Pour into pastry-lined pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute around edges. Cover edge with 2 to 3-inch strip of aluminum foil to prevent excessive browning; remove foil the last 15 minutes of baking. Bake pie for 35 to 45 minutes.
Mix flour, baking powder, baking soda and cinnamon in bowl. Mix cereal, milk and sugar; let stand 5 minutes. Stir egg whites into applesauce. Add to flour; stir just until moist. Spoon into muffin pan sprayed with no stick cooking spray. Bake 18 to 20 minutes. Makes 12.
Cream butter and Crisco until fluffy. Add sugars and eggs. Add milk and flour, mixed with salt and baking powder, alternately. Add vanilla and nuts, if desired. Turn into greased and floured pan. Bake at 325° for 1 1/2 hours. Cool 25 minutes before removing from pan. This is baked in a tube pan.
Preheat oven to 350 degrees. Cream butter and eggs. Add sugar and syrup. Mix well. Work in nuts and a pinch of salt. Bake for 45 minutes or until done.
Beat together. Pour into a greased 9 x 13-inch cake pan. Sprinkle (dry) cake mix on top. Melt butter and pour over this. Add chopped pecans to top and bake at 350° for 1 hour.
Melt chocolate in 1/2 cup boiling water and set aside. Cream shortening and sugar. Add well beaten egg yolks. Dissolve soda in 1/2 cup buttermilk and wait to add later. Add remaining milk alternately with flour then add soda mixture, chocolate, vanilla and salt. Fold in stiffly beaten egg whites. Bake in 3 layers at 350° for 40 minutes.
In top of double boiler, melt chocolate chips over boiling water. Stir in milk. Remove from heat. Stir in cereal, peanuts and raisins. Mix until thoroughly coated. Drop by spoonfuls onto wax paper. Refrigerate for 2 hours or until firm. Makes about 2 pounds or 48 pieces.
Combine cake flour and baking soda. Set aside. In another bowl blend sugar, eggs, buttermilk, vanilla, vinegar and food coloring. Slowly stir in cake flour. Bake at 350° for 25 minutes (makes 3 layers). Don't forget to grease and flour three 8-inch cake pans.
Mix cornbread mix according to package directions. Thaw broccoli and mix all ingredients together. Pour into a greased 9 x 13-inch pan. Bake at 400° for 30 minutes or until brown.
Combine first 5 ingredients; mix well. Add next 3 ingredients; stir until smooth. Pour batter into a greased and floured 9-inch square pan. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely; spread with Chocolate Frosting.
Cube 2 slices of the bread; place in the bottom of 8 x 8 x 2-inch baking dish. Combine turkey, vegetables, mayonnaise and seasoning; spoon over bread cubes. Trim crusts from remaining bread; arrange slices over turkey mixture. Combine eggs and milk; pour over all. Cover and chill 1 hour or overnight. Spoon soup over top and bake in a 325° oven for about 1 hour or until set. Sprinkle cheese over top last few minutes of baking. Serves 6 or 8.
Mix ingredients. Wilt large cabbage leaves in hot water. Roll small amount of mixture in each leaf and fasten with a toothpick. Pour enough boiling water over rolls to cover. Boil until tender. Add 1 quart tomatoes. Heat well before serving.
Preheat oven to broil. Rub skin side of breasts with butter. Season with salt, lemon pepper and paprika. Place breasts in shallow pan, skin side up. Cook in oven under broiler until nice and brown. Turn oven to 325°. Cook chicken breasts about 3/4 hour or until tender when pricked with a fork.
Shred or slice cabbage (thin); chop up onion and green pepper. Add vinegar and sugar. Stir well and place in refrigerator overnight. Chop up tomato and add and stir. Taste to see if you need to add salt. Add a dash or two of coarse black pepper. I also add 2 teaspoons mustard seed. It gives it a great taste. Put slaw in a container that will seal. Turn upside down in refrigerator. Pour off liquid before serving. If needed add more sugar and vinegar.
Combine liquid ingredients and seasonings in a mixing glass. Shake with ice and strain into a highball or Collins glass filled with ice cubes. Garnish with celery stalk and wedge of lime. Makes 1 serving. Preparation time: 5 minutes.
Blend peanut butter with milk until smooth. Add pudding mix and blend for 2 minutes. Chill this mixture for 5 minutes. Spread about 1/2-inch thick between graham crackers. Freeze at least 2 hours. This makes about 20 snacks.
Mix cake as package directs. Bake in prepared jelly roll pan at 350° for 15 to 20 minutes. Cool completely. Mix cream cheese, milk and instant pudding mix. Spread on cooled cake. Sprinkle with drained pineapple. Blend Cool Whip and powdered sugar. Spread over pineapple layer. Sprinkle with sliced almonds or chopped nuts.
Combine butter and sugar. Add the eggs, one at a time, mixing well after each addition. Add flour and other ingredients. Drop by teaspoon onto greased cookie sheet. Bake in preheated 325° oven for 10 to 15 minutes. Makes 6 or 7 dozen cookies.
Brown sausage and onion until done. Beat egg and milk together. Make pizza dough as directed on package. Flatten dough and brush 3/4 of the egg and milk over it. Spread sausage over dough. Sprinkle with Mozzarella cheese. Roll dough and sausage into a roll. Bake for 20 minutes at 425°.
Melt butter, cocoa and milk. Add powdered sugar. Heat and pour over cake. Sprinkle with pecans.
In small saucepan, melt butter and chocolate over low heat 8 to 10 minutes. Cool. In large bowl, combine melted chocolate mixture, 1 cup of the flour, granulated sugar, eggs, baking powder and salt. Beat at medium speed, scraping bowl often, until well mixed, 2 to 3 minutes. Stir in remaining 1 cup flour and the nuts. Cover and refrigerate for 2 hours or until firm.
Preheat oven to 400 degrees. Place butter in a 9 x 13 baking dish and put in oven until it melts. In a medium bowl combine flour, milk and sugar. Mix well. Pour mixture into baking dish. Add peaches on top and bake for 25 to 30 minutes
Cook turnips and carrots for 10 minutes in boiling water with 1/2 teaspoon salt added. Add peas and cook until tender, about 5 to 7 minutes. Drain; season with butter or margarine. Sprinkle with salt and pepper.
Mix lemonade, milk and Cool Whip together. Pour in crusts and let set in refrigerator before serving.
Mix sausage and cheese together until thoroughly blended. On lightly floured surface, roll each pastry rectangle until it's about 8 inches by 14 inches. Divide sausage mixture in half and form each into tube shape, about 13 inches long. Lay each sausage roll along one long edge of pastry rectangle and roll up, jelly roll fashion, to form two long logs. (Recipe may be made to this point up to 24 hours before serving. Cover sausage roll with plastic wrap until ready to finish and serve.)
Place tomatoes in large kettle with onions, carrots, parsley, sugar, salt and pepper.
Layer ingredients in order given in casserole. Season each layer with salt and pepper. Cover and bake at 350° for 1 hour. Makes 6 servings.
Put first seven ingredients together, mixing thoroughly with electric mixer. Fold in chocolate chips. Pour into greased and floured Bundt pan. Bake at 325° for 1 hour. When cake is cool, either frost with icing or drizzle with glaze.
Combine candies and cider. Heat slowly, stirring, until candies have dissolved. Hold at a simmer to serve. A party percolator or stoneware slow cooker works well for both heating and serving.
Melt butter; add cocoa and blend well. Add sugar and then eggs (unbeaten), one at a time, beating each one well. Add remaining ingredients. Bake in a slow 300° oven for 20 to 25 minutes. Remove from oven and cut in squares. Let cool before removing from the 8 x 8-inch pan.
Cook celery and onion in margarine until tender. Blend in soup. Gradually stir in remaining ingredients. Heat and stir. Serve over toast.
Grease a 9 x 13-inch baking pan. Mix flour, 1/2 cup chopped nuts, 1 stick butter and 1/4 cup confectioners sugar. Spread on bottom of pan. Bake 10 minutes at 350° and let cool.
Place all dry ingredients into a large bowl; add shortening and vanilla; mix as you would a pie crust. Break eggs into a 1 cup measure and fill with milk. Add liquid to mixture, mixing well. Chill, roll, and cut into shapes. Sprinkle with sugar and bake at 375° for 10 minutes. Can also be dropped.
Use 2 cups of juice from the cans of fruit and mix with the vanilla pudding. Bring to a boil. Stir. Let it cool. Before serving, pour over fruit.
Mix first seven ingredients together. Add 1/2 teaspoon salt and pepper. Crush 1/2 box cheese crackers over top of casserole. Slowly pour margarine over top. Bake at 350° for 45 minutes.
Mix brown sugar and spices in basket of percolator, juices and water in bottom. Allow to perk 10 to 12 minutes.
Preheat oven to 375°. Combine meat and onion soup mix. Brown in medium skillet. Blend in cheese. Separate crescent dough according to directions. Then cut each triangle in half. Place teaspoon of mixture in center of each triangle. Fold over and seal edges. Place on ungreased cookie sheet and bake 15 minutes or until golden brown. Makes 48.
Preheat oven to 350°. In small bowl, combine paprika, salt and pepper. Rub seasonings evenly over ribs. Place ribs in single layer in shallow baking pan and top with sliced onions. Cover and bake 1 hour.
Cook onion in margarine until tender in 2-quart pan or bigger. Add remaining ingredients. Stir over low heat until cheese is melted and mixture is hot. Other veggies can be added, if desired.
In large bowl of electric mixer, cream butter or margarine and shortening thoroughly. Gradually add sugar and beat until light and fluffy. Add egg yolks and vanilla. Sift flour with soda three times, then add to batter alternately with buttermilk, beginning and ending with dry mixture. By hand stir in coconut. Beat egg whites until stiff but not dry. Stir in heaping tablespoon into batter and beat by hand vigorously until blended, then carefully fold in remaining egg whites. Turn into greased 9 x 13-inch baking dish lined with waxed paper. Bake at 325° (or 350° for metal), 1 hour or until cake tests done or bake in greased, floured 8-inch pans at 350° for 25 minutes or until done.
In large bowl, beat together sugar, butter, vanilla, chocolate and milk until smooth. If necessary, add more milk until frosting is spreading consistency. Stir to blend. Makes enough to fill and frost 2-layer cake or 13 x 9-inch sheet cake or 2 dozen cupcakes.
Combine all of ingredients and place in a greased 9 x 13-inch pan. Bake in a 350° oven for 1 1/2 hours.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each addition. Add melted chocolate and vanilla. Mix well. Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture. Beat well. Beat until smooth. Fold in egg whites. Pour into 3 deep 8 or 9-inch layer pans lined with paper. Bake in a moderate oven (350°) for 30 to 40 minutes.
Spray bottom of casserole dish with Pam. Pour fruit into dish; sprinkle lemon juice on top of fruit. Spread dry cake mix over fruit. Melt margarine; spread over cake mix. Bake at 325° for 1 hour.
Mix all ingredients and bake at 350° for 30 to 40 minutes. Makes 3 layers.
Cook chicken in oil over medium heat about 15 minutes or until brown. Drain off fat. Mix sauce for tacos: water, salt, oregano, instant garlic and instant onion. Pour over chicken. Reduce heat; cover and simmer 30 minutes or until chicken is tender.
In a 5-quart Dutch oven, cook oxtail pieces over medium heat until lightly browned. Add onions and cook until tender. Add water, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, about 4 hours to blend flavors and reduce volume by half. Add all remaining ingredients. Simmer until barley is cooked, about 45 minutes. Skim off excess fat before serving.
In small jar with tight fitting lid, combine oil, vinegar, sugar, seasoned salt and mustard; shake to blend well. In shallow dish, layer oranges, grapefruit and onion; pour the dressing over to coat. Cover and refrigerate 1 hour or overnight. Remove fruit slices and onion from marinade; reserve marinade. Arrange on individual salad plates lined with the spinach leaves.
In a medium sized flameproof casserole, heat the oil to moderate heat. When the oil is hot, add the onion and garlic and cook, stirring occasionally, for 5 to 7 minutes or until onions are soft and translucent but not brown. Add the green and red peppers and cook, stirring occasionally, for another 5 minutes. Remove the casserole from the heat and stir in the paprika, salt, pepper, dill and the tomatoes without the juice, mixing well to blend. Return the casserole to low heat and simmer the mixture for 25 to 30 minutes or until the vegetables are tender. Stir in the potatoes, sausage and sour cream and simmer over low heat for a further 5 minutes or until the potatoes and sausage are heated through. Remove the casserole from the heat and serve at once.
Cream the butter and sugars (white and brown) until fluffy. Add egg; blend in salad oil. Add oatmeal, cornflakes, coconut and nuts. Stir well. Add flour, soda, salt and vanilla. Mix well. Form into balls. Place on an ungreased cookie sheet. Flatten with fork dipped in water or use bottom of a small glass dipped in water. Bake at 325° for about 12 minutes. Flatten cookies as much as you can for a crisper cookie. Good without nuts and coconut.
Saute onion and garlic in bacon drippings. Cook limas and drain. Add to onion. Add remaining ingredients, including 1/2 the cheese. Heat, then turn into 2-quart casserole. Sprinkle remainder of cheese on top. Bake for 30 minutes at 350°.
Take a generous scoop of peanut butter and place on one slice of bread. Take an equal scoop of jelly. Smooth on other slice of bread. Combine 2 slices of bread. Enjoy!
Mix together the crushed pineapple, juice and all, sugar, cornstarch, eggs, butter and vanilla. Cook on top of double boiler until thick. (I cook mine in the microwave) Cool. Set aside.
Mix cake mix, 1 stick of butter, 1 egg and nuts. Pack in bottom of a greased sheet cake pan. Mix 3 eggs, cream cheese, box of powdered sugar and vanilla lemon extract. Beat until smooth. Pour on top of packed cake mix. Bake in oven at 350° for 50 to 60 minutes. (Done when top is golden brown.)
Melt butter in large pan. Mix garlic salt, celery salt and Worcestershire sauce. Mix in the rest of ingredients and stir and shake several times during cooking. Cook at 250° for 3 to 4 hours.
In large skillet, melt butter over low heat. Saute onions and mushrooms until tender. Put this in 2-quart casserole dish. Sprinkle shredded cheese on top. Combine soup, milk and soy sauce. Pour this over cheese mixture. Top with bread and cheese slices. Cover and refrigerate for 4 hours or overnight. Bake in 375° oven, loosely covered, for 30 minutes. Uncover and bake 15 to 20 minutes more. Let stand 5 minutes before serving. Yields 6 to 8 servings.
Boil peas until almost cooled. Drain; add celery, onion and mayonnaise. Season to taste. Mix stuffing with butter. Sprinkle on peas. Bake at 350° for 20 minutes.
Melt 1 stick of butter and when cool, add lemon juice and set aside. Mix all seafood together carefully. Add butter/lemon mixture and mix again. Place in a shallow baking dish, such as Pyrex or 13 x 9-inch baking pan. Add about 1/4 to 1/2 cup water and sprinkle a little paprika on top. Cut the remaining 1/2 stick of butter into small pieces on top. Bake at 350° about 30 to 45 minutes, stirring periodically in a basting fashion, so you can keep the meat in large pieces.
Combine dates, water and raisins; boil 3 minutes, stirring constantly. Cool. Cream together eggs, sweetener, margarine, vanilla, banana, apple butter and applesauce. Sift together flour, spices and soda. Combine three mixtures together. Chill 1 hour. Drop by teaspoonful onto greased baking pan. Bake in a 350° oven for 10 to 12 minutes.
Combine butterscotch morsels and peanut butter in large saucepan. Stir over low heat until smooth. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Press mixture evenly into buttered 13 x 9 x 2-inch pan. Chill until firm. Cut into 2-inch squares. Makes 24 squares.
Cook grits in 2 cups water with a dash of salt. Into hot grits, melt the margarine and cheese. Add salt and milk. Bake at 350° in a greased 1 1/2-quart casserole for 40 to 50 minutes or until done. It will puff up like a souffle.
Fry hamburger with diced onion. Boil potatoes and mash as usual. Place hamburger in bottom of medium casserole dish. Pour creamed corn evenly over hamburger (other vegetables may be added, if desired). Place mashed potatoes on top and bake at 350° for 20 to 25 minutes. Have salad and biscuits for a complete meal.
Cut lemons in thin slices. Place in a bowl and cover with sugar. Mash thoroughly until all juice is extracted. Add water. Let stand 1 hour. Strain. Allow 1 or 2 tablespoons of the strained lemon juice for each serving. Pour into glass filled with shaved ice and add water. Garnish with maraschino cherry and slice of lemon. Yields 3 or 4 servings.
Cut vegetables in serving pieces. Combine all ingredients in a roasting pan. Cover and bake at 300° for 3 to 3 1/2 hours or until done. Can be baked at 250° for 3 1/2 to 5 hours.
Cream margarine and sugar. Add flour, beaten eggs to buttermilk then add to other ingredients. Bake in unbaked pie shell at 425° for 10 minutes. Then reduce to 325° and bake 30 to 40 minutes or until firm (may want to add 1 cup of coconut to mixture for different taste).
Lay chicken breasts in baking dish. Put 1 slice of cheese on top of each one. Spread soup over all. Cover with foil and bake at 350° for 50 minutes. Remove foil and sprinkle croutons over top. Bake 10 minutes more. Serves 6. Simple, but very good! Easy to adapt for more or less servings.
Put Pet milk, chips and salt in saucepan. Stir over low heat until chocolate melts completely and mixture is thick. Take off heat. Add marshmallows and stir until mix is smooth. Cool to room temperature.
Prepare ziti as directed. Drain. Add 3/4 cup margarine. Mix; set aside. In large skillet cook sausage until no pink remains. Remove from skillet. Drain fat. Cook onion and garlic in margarine until tender. Combine in casserole dish with the pasta, sausage, onion, garlic, spaghetti, half the Mozzarella cheese, all the basil, oregano and pepper. Mix together. Sprinkle remaining cheese. Bake at 375° for 30 minutes. Serves 6.
Combine ingredients in shaker or blend until frothy. Makes 1 1/2 cups.
Cook spaghetti in chicken broth. Combine soups, pimento and cheese. Add soup mixture and chicken to spaghetti and broth; mix well. Pour into casserole dish. Bake at 350° for 20 minutes or until bubbly.
Crumble sausage and brown. Place on paper towel to drain. Beat eggs, salt, pepper and evaporated milk together. Cook grits according to package directions. Leave thinner than normal. Layer grits, sausage, onions, cheese and eggs in casserole dish. Bake at 375° for 20 minutes or until eggs are set. Makes 6 servings.
Drain chicken, chunk into bite-size pieces. Add all ingredients and mix well. Chill and serve.
Grill or broil chicken; slice crosswise. Combine with vegetables in a bowl. Combine remaining ingredients in a small bowl. Pour over salad; mix gently. Chill, stirring occasionally, for about 3 hours. Serve on lettuce lined platter. Serves 4.
Spread pie filling in 2-quart glass dish. Melt margarine. Add to dry cake mix, nuts and coconut. Mix well with fork. Place on top of pie filling and microwave on High 12 to 14 minutes. Sprinkle top with coconut.
Steam the rice in 2 cups water. Brown the ground beef; drain off the juice. Add the chopped onion and cook over low heat until clear. Add the tomato soup, the El Pato sauce and the cooked rice. Salt to taste. Simmer on low for 45 minutes.