HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
Whip together first 3 ingredients. Add sour cream. Serve with fresh fruit.
Beat the eggs well. Add sugar, salt and 1 cup milk. Beat very well and then add flour gradually, putting in the remaining milk. Beat until very smooth. Have greased skillet hot. Put about 2 tablespoons of the mixture on this skillet. Brown both sides. A filling may be used such as jams, jellies, etc. This recipe makes about 30 pancakes.
Combine soup mix, water and tomato juice in a deep saucepan. Bring to a boil and simmer covered for 15 minutes. Mix ground beef, seasonings and parsley.
Rinse and soak beans 2 hours. Brown bacon and drain. Mix all ingredients in large roasting pan. Bake for 12 hours, covered, at 200°. Uncover and stir. If beans are not soft, bake, uncovered, at 350° until soft.
Melt the butter, stir in the sugar and salt. Add syrup and mix well. Add the milk, stirring constantly, cook until it reaches 245° on a sugar thermometer. Immediately remove from the heat. Add vanilla and pour into a well buttered 9-inch square pan. Cut when cool.
(Coat candy and dates in a little flour before adding to cake mixture to keep from sticking together.)
Heat oven to 375°. Place raw chicken breasts in 9 x 13-inch baking dish, single layer. Lay a slice of cheese on each chicken breast. Mix soup and milk together and pour over chicken and cheese. Cover with stuffing mix and drizzle with oleo. Bake 45 to 50 minutes at 375°. Serves 6.
Drain vegetables and water chestnuts. Mix all ingredients together. Melt margarine in microwave and mix with cracker crumbs. Place over top of casserole. Bake at 350° for 45 minutes to 1 hour.
Mix together and spread in a 8 x 10-inch pan or a 9 x 13-inch pan. Bake 10 minutes at 350° and cool.
Combine all ingredients; mix well. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake at 350° for 9 to 11 minutes, or until edges are golden brown. Immediately remove from cookie sheets. Cool on wire rack. Makes 3 dozen cookies.
Cook chicken. Remove from bones and skin. Cut up and place in baking dish. Mix chicken broth and celery soup, beating and stirring until smooth. Pour over cut-up chicken. Mix flour and milk with baking powder and salt, pepper and melted margarine. Beat until smooth. Pour over chicken. Bake 30 minutes at 425°.
Cut up potatoes as in scalloped potatoes. Put in bottom of large casserole. Slice onion and separate rings. Add to potatoes. Dice green pepper; add to rest. On stove, brown pork chops quickly. Place on top of casserole. In pan on stove melt mushroom soup and milk. Pour over entire casserole. Bake at 350° for 1 hour or so, depending on the thickness of the chops. Delicious!!
Brown hamburger with onion, salt and pepper. Drain. Stir in cream of chicken soup and simmer for about 15 minutes. Take 1/2 of meat mixture and put in bottom of casserole dish and sprinkle with 1/2 cheese. Take other 1/2 of meat mixture and put on top of that, then add the remaining cheese. Top with Tater Tots. Bake at 400° for 20 minutes or until brown.
Cut fruit very thin, peeling and all. Weight fruit and, to each pound, add 1 quart water. Let stand 24 hours. Boil 1 hour. Let stand another 24 hours. Weigh the mixture and, to each pound, add 1 pound sugar. Boil 1 hour again. Put marmalade in jars while hot and cover with paraffin.
In a 2-quart casserole, combine uncooked rice and packet of seasoning with remaining ingredients except nuts. Mix well. Bake, covered, at 375° for 45 minutes. Remove cover; sprinkle with nuts and continue baking for 15 minutes or until rice is done. Makes 6 servings, 275 calories per serving.
In large heat-resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in Cool Whip with wooden spoon. Spread mixture in crust and refrigerate at least 2 hours or overnight. Garnish as desired. Refrigerate leftovers.
Mix sugar, cornstarch and salt together in a saucepan. Drain cherries and reserve syrup. Gradually stir in syrup and water. Stir constantly and bring to boil over medium heat. Cover; simmer 3 minutes. Cut cherries in halves and stir into mixture. Makes about 2 1/2 cups sauce. Good with ice cream.
Beat egg with 1 tablespoon ReaLemon; combine flour, garlic powder and paprika. Dip chicken in mixture, then in flour mixture. In skillet, brown chicken with margarine. Dissolve bouillon in water; add with remaining ReaLemon to skillet. Cover; simmer 20 minutes or until tender. Garnish as desired. Refrigerate leftovers. Makes 4 servings.
To boiling salted water, add garlic and shrimp. Boil 15 minutes. Peel and devein shrimp and cut each shrimp into 2 to 3 pieces. Add onion and celery. Season, then mix thoroughly with mayonnaise to which you have added mustard. You may add a small amount of chopped sweet pickle. Serves 6.
Cream margarine and sugar. Add eggs and chocolate syrup. In a separate bowl, sift together flour, soda and salt. Add flour mixture alternately with the buttermilk to chocolate mixture. Add vanilla and melted candy bars. Pour into a large greased and floured Bundt pan. Bake at 350° for 1 hour.
Blend first 3 ingredients and pour over crumbled angel food cake. Cook next 4 ingredients until clear and thick. Cool and mix in 2 pints sliced strawberries and pour over cake mixture. Top with more Cool Whip.
Saute chops. Deglaze pan with white wine and add beef consomme and thicken with cornstarch to desired consistency. Lay chops in pan placing a pineapple on each. Cover each chop with Swiss cheese. Pour sauce on top. Heat in 350° oven until bubbly.
Wash and slice cucumbers and onions. Add salt and place in large bowl; cover with plate. Let stand 3 hours and then drain well. Add remaining ingredients in a large saucepan (preferably in a Dutch oven) and bring to a full boil. Add cucumber mixture and heat, but DO NOT COOK. Seal in canning jars.
Mix sugar, oil, pumpkin and eggs. Combine all dry ingredients in a separate bowl. Add dry to pumpkin mix; add raisins. Pour into 2 loaf pans sprayed with Pam. Bake at 350° for 1 hour.
Bake 10 to 12 minutes at 350°. Makes 4 dozen.
Juice: Sort and wash berries. Put in large pot with water. Bring to a boil for 30 minutes. Strain juice twice.
Place a layer of beans in bottom of medium pot. Next, add a layer of shredded cabbage, then a layer of onion slices and a layer of kielbasa. Top off with tomatoes. Repeat layers until all ingredients are used. Season to taste and cook over low to medium heat for four hours.
Cream together sugar and shortening. Beat in eggs, mashed bananas, vanilla, soda and salt. By hand, stir in flour until just blended. Add nuts, stirring as little as possible. Bake in muffin tins at 400° for about 12 minutes or until golden on top. Makes 18.
Bake pie crust. Cook spinach according to directions on package. Drain and squeeze out excess water. Beat eggs with yogurt, flour, salt and pepper. Stir in spinach and crab meat. Sprinkle mushrooms, cheese and onions over crust. Pour in spinach mixture. Bake at 425° for 15 minutes. Lower to 350° for 30 minutes or until knife inserted in middle comes out clean.
Mix well. Press into a greased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes or until lightly browned.
In a large bowl, combine ziti, eggs, Ricotta cheese and 3/4 of the Mozzarella cheese; mix well. Layer bottom of a 9 x 13-inch pan with spaghetti sauce. Put half of ziti on top, add another layer of sauce, then add the remaining ziti, then another layer of sauce. Top with remaining Mozzarella cheese. Bake at 350° for 45 minutes to 1 hour.
Beat eggs. Saute onion in butter. Add other ingredients. Cook in a 350° oven for 30 minutes. Use a long Pyrex dish, one you would make a cobbler in.
Cream sugar and shortening together. Blend in 2 beaten eggs. Add sour milk alternately with flour and cocoa. Stir vanilla in. Dissolve the soda in boiling water. Add the dissolved soda and blend by hand. Bake in 2 (8-inch) greased and floured pans. Bake at 350° for 35 minutes.
Break apart sausage and brown in skillet, pouring off excess fat as it accumulates. When done, mix sausage, rice, soup, onion and celery. Place in 2-quart casserole. Add soy sauce to water and add to mixture. Cover and bake at 350° for 1 hour.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs and then coconut over butter; top with sweetened condensed milk. Bake 25 minutes or until lightly browned.
Put milk in refrigerator until icy cold. Dissolve jello in hot water until partially set. Whip it. Add lemon juice, rind, sugar and pineapple. Whip chilled milk until stiff. Fold in jello mixture. Line pan with 1/2 crumbs. Pour mixture on this. Sprinkle crumbs on top.
Grind liver, bread and onions. Add egg, salt and pepper to taste. Mix well and form into patties and fry. Very good!!
In large pot, put butterscotch chips. Put on medium stove. Add peanut butter, stirring until chips are melted. Dump in potatoes, stirring until all potatoes are coated. Drop by tablespoon on wax paper. Let cool.
Put pineapple and juice from can in pan with jello. Bring to boil. Set aside and cool. Add buttermilk and Cool Whip. Beat and put in dish. Refrigerate.
Put bread cubes in 9x13 inch ungreased pan. Top with sausage and grated cheese. Beat eggs, milk and mustard. Pour over bread cubes. Cover and refrigerate overnight. Spread soup on top in morning. Put mushrooms on top of soup. Sprinkle with paprika.
Combine eggs, sugar and margarine, then other ingredients. Bake at 350° for 25 to 30 minutes. Makes 2 pies.
Cream shortening, honey and sugar together until light and fluffy. Add well-beaten egg. Add peanut butter and salt. Stir in flour and soda sifted together. Mix well. Form into small balls of dough and place on a greased cookie sheet. Press with a fork. Bake at 350° for 8 to 10 minutes. Makes 4 dozen.
Peel and slice cukes. Mix all ingredients and blend well. Add sour cream and cukes. Mix. Chill before serving.
Cut cantaloupes in half. Combine blueberries and strawberries. Pile lightly in cantaloupe halves. Chill at least one hour before serving. Garnish with fresh mint leaves. Makes 6 servings.
Melt butter. Add sugar, eggs, vinegar and nuts. Put in uncooked pie shell. Bake at 350° for 30 minutes.
Mix together all of the ingredients and bring to a quick boil. Baste deer about every 1/2 hour. Cook slowly at 225° until meat falls off the bone. If using crock-pot, wrap meat in foil and follow instructions.
In skillet, in 1 tablespoon hot oil, cook beef until browned, stirring often. Remove, set aside. In remaining 1 tablespoon hot oil, cook peppers and onion with garlic powder until tender crisp, stirring often. Stir in gravy and Worcestershire. Heat to boiling. Return beef to skillet. Heat through, stirring occasionally. Serve over rice. Serves 4.
For marinade, put chutney, chili, lemon juice, vinegar, ginger and curry into a food processor or blender; mix until smooth. Transfer to a large plastic food bag; add pork and seal bag tightly. Refrigerate 12 hours or longer; heat oven to 450°. Remove pork from marinade. Arrange on a foil-lined jelly roll pan. Roast until internal temperature reaches about 155° about 25 to 35 minutes. Let stand 5 minutes before slicing (temperature should rise to 160°).
Soften and blend cream cheese. Add salsa and mix well. Use as dip for chips.
Cook syrup, sugar, water, vinegar and salt (approximately 275°). Cook until the mixture threads. Slowly beat in well beaten egg whites. Add nuts and vanilla. Cook until thick enough to spoon. Drop on wax paper. Mixture hardens fast!
Preheat oven to 350°. In an 8 x 8-inch baking dish, combine dry ingredients. Make a well in dry ingredients and add remaining ingredients. Stir until mixed well. Bake 30 to 35 minutes. Cool in pan. Dust with powdered sugar.
Combine all ingredients in food processor or blender; process until pureed. Carefully remove cover off processor or blender, keeping face away from container. Cover and store in refrigerator. Yield: 1 1/4 cups.
Brown beef in skillet, leaving meat in large chunks. Add onion and cook over medium heat until tender. Add water, soup, salt, corn and chili powder. Bring to boil. Stir in rice. Add tomato (cut in eighths) and green pepper cut in strips or rings. Cover and simmer 5 minutes. Fluff with fork. Makes about 5 servings.
Heat wine and water to simmering. Add gelatin; stir until dissolved. Remove from heat. Add block of frozen strawberries and lemon juice to hot mixture, breaking up the block to hasten process. Chill until mixture begins to thicken.
Beat eggs; add salt and sherry. Set aside. Heat oil (medium-high); saute onion until soft. Add beaten egg mixture and scramble cook until dry and crumbly. Add cooked rice and brown gravy. Add soy sauce, if desired, to taste (do not add too much or rice will become sticky). Brown coloring comes from Chinese brown gravy (purchase in Chinese section of grocery store). Secret...cook rice before frying.
Melt and cool chocolate. Combine the rest of the ingredients (except pecans) until well blended. Stir in pecans. Pour into pie shell. Bake at 350° for 50 to 60 minutes.
Mix first 5 ingredients and put into a greased casserole. Warm the soup and water. Pour over casserole. Bake at 350° for 35 to 40 minutes.
Heat the oven to 350°. Grease and flour a 9-inch square pan. In a medium bowl, beat together the butter, brown sugar and eggs until light. Add flour, soda, honey, and milk all at once. Beat just until smooth.
Boil frozen broccoli 5 minutes; drain and set aside. Beat eggs; stir in mayonnaise, soup, onions, cheese and salt and pepper to taste. Fold in the cooked broccoli. Place entire mixture in casserole dish. Bake, uncovered, in 375° oven 40 minutes.
Pat cookie dough into an ungreased 14-inch pizza pan. Bake at 375° for 10 to 12 minutes. Cool. In a bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top.
Simmer broth and onion about 20 minutes or until onion is tender. Add broccoli and mushrooms; simmer. In separate pan, melt margarine; add flour and milk. Whisk until blended and thick. Pour mixture into broth. Add cream, salt, pepper and Tabasco. Simmer 10 to 15 minutes. Do not boil.
Preheat oven to 350° (325° for glass pans). Combine flour and sugar; cut in oleo until crumbly. Press firmly in bottom of 13 x 9-inch pan. Bake 15 minutes.
Heat oven to 375°. Combine shortening, 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 and pecans. Drop rounded tablespoonfuls of dough, 3 inches apart, onto ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Do not overbake. Cool 2 minutes on baking sheet. Remove to cool completely. Makes about 3 dozen cookies.
Mix well in a small bowl. Funnel into a shaker bottle. Use as a seasoning in most everything you cook.
Crush graham crackers (a food processor works well). Mix together crackers, sugar, peanut butter and vanilla. Melt margarine and add to mixture. Measure level tablespoon of mixture and shape into balls. Freeze overnight (or longer if you need to store them). Melt chocolate chips and wax in double boiler. Keep over low heat and dip the frozen balls. They will warm up quickly and be ready to enjoy.
Grease cookie sheet and preheat oven to 325°. Cream together 1 stick of butter or margarine, 2 eggs, 1/2 pint sour cream and 1 teaspoon vanilla. Then add 2 cups flour, 1 cup sugar, 2 teaspoons baking powder and 1 1/4 teaspoons baking soda. Mix well, then spread in cookie sheet.
In a blender or food processor combine cottage cheese, jam, lemon juice and rind. Blend until smooth. Transfer mixture into small bowl. Cover and chill.
In a medium skillet, cut up undrained tomatoes. Add mushrooms, onion, green pepper, wine, garlic, oregano, salt and pepper. Place chicken pieces on tomato mixture in skillet. Bring to boiling; reduce heat. Cook and simmer 25 minutes. Remove chicken to serving platter; sprinkle with paprika. Keep warm.
Combine all and let set in refrigerator. For added color, add red or green cherries.
Place crackers in roasting pan. Mix all other ingredients together and pour over crackers. Mix well. Bake at 350° for 6 minutes, stirring after each 2 minutes. Cool.
Cook peaches, sugar, water and cornstarch until thick. Add vanilla and butter. Fill baked pie shell with sliced, fresh peaches. Pour cooked mixture over sliced peaches. Refrigerate until set. Cut and serve with Cool Whip or ice cream on top.
Wash and grind the raw cranberries and combine with orange rind and sugar. Let stand 30 minutes.
Place layers of vegetable and meat in order given. Season each layer with salt and pepper. Bake in large casserole dish for about 2 hours at 350°. Cover for the first hour.
Mix ingredients in mixing bowl. Grease muffin pans; fill half full. Bake at 375° for 15 minutes or until brown.
Blend yogurt, cucumber, onion, coriander, tomato and salt until completely coated. Chill for several hours. Serve with rice, dal, meat and chicken. Can also be eaten alone with bread.
Beat the cream cheese, sugar, eggs and vanilla until smooth and creamy. Bake 30 minutes at 350° in pie shell. Cool; pour cherries on top. Refrigerate until served.
Put broccoli that has been boiled slightly and well drained into a greased 9 x 13-inch baking dish. Place turkey on top of broccoli; mix soups, egg, mayonnaise and lemon juice. Pour over turkey. Next add layer of cheese. Melt margarine and stir into stuffing mix. Put stuffing on top of cheese. Bake at 350° uncovered until casserole is bubbling and browning, about 40 to 45 minutes. Serves 8 people generously.
Mix dressing ingredients and keep in refrigerator until ready to use. Wash and drain spinach on a paper towel. Break into bite-size pieces and put into bowls. Arrange wedges of hard-boiled eggs and tomatoes in each bowl. Add dressing.
Melt chocolate in boiling water. Then cool. Cream butter and sugar until fluffy. Add egg yolks one at a time and beat well after each one. Add chocolate mixture and vanilla. Beat until light and fluffy.
Place shrimp in large plastic bag; add soy sauce, garlic to taste and oil. Close bag and shake well. Marinate in bag for 10 minutes. Drain shrimp and alternately place shrimp and onions onto skewers. Shrimp may be cooked on grill or broiled in oven 5 inches from heat until shrimp are opaque.
Boil sugar and milk together until soft ball is formed in cold water. Add dates and cook 5 minutes longer, stirring constantly. (Note: Cook until mixture looks like jam.) Remove from fire; add butter, nuts and vanilla. Beat until it thickens. Roll in wet cloth and slice when cold.
Combine all ingredients in large pot. Cook over low heat until desired thickness. Pack in 6 clean, hot pint jars and seal. Process in boiling water bath 20 minutes. Makes 6 pints.
Grate cabbage. Add other ingredients; mix well with your hands, squeezing the cabbage. Taste. You may have to add more sugar and vinegar. Makes about 1/2 gallon slaw.
Melt butter and add egg, sugar and chopped dates. Cook in skillet at 300° for 6 minutes, stirring constantly. Remove from heat and add cereal, nuts and vanilla. Form balls and roll in coconut.
Dissolve 1 package strawberry jello in 1 cup boiling water. Add 1/2 cup cold water. Pour in a 9 x 13-inch pan and chill until firm. Dissolve next package of strawberry jello in 1 cup boiling water, then add 1/2 cup evaporated milk. Pour over first layer and chill until firm. Repeat steps 1 and 2 with remaining jello flavors. Chill until firm. Cover with Cool Whip.
Stir sugar with oil, vinegar and salt until blended. Add to beans, onion and pepper. Cover and refrigerate at least 6 hours or overnight. Stir several times.
Blend very well and spread on bottom of pie dish. Pour and spread cocktail sauce on cheese mixture, then sprinkle shrimp on top. Add Mozzarella to cover. Add finely chopped red and green peppers to garnish. Serve with crackers like Wheatsworth.
Mix cranberries and sugar; set aside. Dissolve jello in boiling water and gelatin. Cool and add orange juice, pineapple, cranberries, nuts, celery and apples. Pour into pan and chill.
Combine all ingredients, except fish and mix well. Cook fish with oil and place on hot grill for approximately 3 minutes each side or until done. Don't overcook. Top with Tomato Basil Vinaigrette.
Melt this all together and boil for a short while. Cool, but pour into a dark amber jar before the salve starts to set up. Cover with tight lid to keep from drying out. This lasts for years. Add ingredients can be purchased in an old fashioned drug store.
In microwave oven (cover dish and vent), in a 1 1/2-quart glass dish, melt butter. Mix well all remaining ingredients and cook on High 2 minutes. Rotate dish and cook on Medium (70%) for 10 minutes, or until firm. Casserole will be like a spoon bread texture. (Check by inserting a toothpick for doneness.)
Mix thoroughly. Grease pie pan and bake for 25 minutes at 325°. Will make 1 pie. Put Cool Whip on top for better flavor.
Combine ground beef, bread crumbs, onion, salt, egg and 1/4 cup tomato soup. Shape into 1-inch balls. Brown in shortening. Mix remaining soup, chili powder and water; pour over meat. Cover; bake in 350° oven for about 30 minutes. Yields 4 to 5 servings.
Cream shortening and sugar thoroughly; stir in well beaten eggs and vanilla. Sift together flour, soda, baking powder and salt. Combine with creamed mixture and blend well. Stir in oatmeal, Rice Krispies and coconut.
Brown ground beef or turkey; drain. Mix meat with remaining ingredients in a large pot. Bring to a boil; reduce heat. Simmer, covered, 30 minutes, stirring occasionally. Cool and freeze.
Place potatoes in saucepan; cover with water. Add salt and boil 5 to 8 minutes. Drain. Combine soup, milk, cheese and pepper. Mix well.
Melt butter and brown sugar on low heat until melted. Cool mixture. Add eggs and vanilla. Sift flour and baking powder and add to first mixture. Put into greased 8-inch pan. Bake at 350° for 35 to 45 minutes. Roll in confectioners sugar. Cut into bars.
Put half of box of vanilla wafers in bowl. Slice two bananas and place in bowl with remaining wafers. Make pudding and pour over bananas and wafers in bowl. Slice remaining banana on top and top with Cool Whip.
Melt the chocolate in top of a double boiler with the butter. When melted, remove and add the sugar. Mix well and add the eggs. Mix well again. Sift the flour with the salt and blend into chocolate mixture. Add the nuts; mix well and add vanilla. Mix again. Pour into a shallow pan (buttered and lined with wax paper; also butter the paper). A 9 x 9-inch pan is a good size. Spread evenly and bake at 325° for about 30 to 35 minutes, until dry on top and firm to touch. Turn upside down on board; cool. Then cut into squares.
Mix oil, sugar and eggs. Mix flour, salt, baking powder and soda. Mix all well. Put in 2 or 3 bread pans. Bake at 350° for 55 minutes or until toothpick comes out clean.
In small bowl, combine cream cheese and marshmallow cream until thoroughly mixed. Refrigerate until needed. Serve with fresh fruit and cookies for dipping. Preparation time: 10 minutes.
Cook raisins until done. Add flour and sugar; mix together. Add vinegar and butter. Pour in unbaked crust and top with crust. Put sugar onto crust and make air vent with spoon. Makes 1 pie.
Beat eggs, sugar, oil and pumpkin until light and fluffy. Mix next 5 ingredients and add to pumpkin mixture. Mix well. Bake in 13 1/2 x 8 3/4 x 1 3/4-inch ungreased pan at 350° for 25 to 30 minutes. Cool.
Combine chicken and enough water to cover in a Dutch oven; bring to a boil. Cover; reduce heat and simmer 40 minutes or until tender. Remove chicken, reserving broth for other uses. Cool chicken. Skin, bone and cut chicken into bite size pieces. Set aside. Place broccoli in lightly greased 11 x 7 x 1 1/2-inch baking dish. Top with chicken. Combine soup and next 3 ingredients; pour over chicken. Sprinkle with cheese and stuffing mix. Bake at 400° for 25 to 30 minutes. Yield: 6 to 8 servings.