HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain juice from pears to make 1 cup. Heat juice to a boil. Add Jell-O, mix and let cool. Mix cream cheese with milk until smooth. Add cooled pear juice mixture to cream cheese mixture. Chill slightly. Mash pears with Cool Whip, then mix with cooled Jell-O. Refrigerate.
Sift flour and salt into bowl. Cut in butter. Add 3/4 cup milk and mix quickly with knife. Add remaining milk only if necessary to mix a soft dough.
Rinse chicken pieces. Pat dry with paper towels. Dip chicken pieces in melted butter, then in cereal to coat. Place chicken pieces on a foil-lined baking sheet. The foil is for easy clean up. Bake in a preheated 350° oven for 45 to 60 minutes, or until chicken is tender and golden brown. Makes 4 to 6 servings.
In a large saucepan cook sugar, Karo, and salt over a medium heat until small amount forms a firm ball in cold water or 245°on thermometer. Stir constantly. Add next ingredients gradually so mixture doesn't stop boiling. Add butter, milk and pecans. Continue cooking until a small amount forms a firm ball in cold water. Add 2 teaspoons vanilla. Let stand a few minutes. Drop on greased muffin tins or cookie sheet 1 tablespoon at a time. Don't drop on waxed paper.
Combine both sugars and sour cream in a medium saucepan. Cook over medium heat, stirring, until sugar is dissolved. Continue cooking, without stirring, until temperature reaches 238° or until a little dropped in cold water forms a soft ball. Remove from heat. Add vanilla and nuts. Stir gently until all nuts are coated. Turn onto wax paper. With a fork, separate the nuts. Let dry. Makes about 1 pound.
Boil eggs and potatoes for 10 to 15 minutes, stirring lightly. Use salt when boiling. Mix all ingredients together, except 1 egg, paprika and celery (use these for decorating top of salad).
Line Dutch oven with tinfoil. Place vegetables in the oven. Cover with lid. Bake with coals on top and bottom about 20 minutes.
Mix powdered sugar, butter and peanut butter together and shape into balls. Melt 5 Hershey bars and 1/2 bar paraffin on low heat. Dip balls into mixture and let cool.
Wash and pat chicken parts with paper towel. Sprinkle each piece with salt and pepper. Dredge in flour, mixed with paprika. Melt butter in skillet and brown chicken pieces. Arrange chicken in an oblong dish.
Saute mushrooms in butter or margarine. Mix milk with cornstarch in saucepan. Add sherry, chicken stock, pepper, salt, onion salt and nutmeg. Heat over low heat, stirring until thickened. Simmer 5 minutes. Boil noodles according to package directions. Drain. Mix noodles and mushrooms in sauce and add cooked chicken pieces. Turn into a baking dish and top with 3 tablespoons grated Parmesan cheese. Bake in a 375° oven until browned, about 20 minutes. Serve from casserole. Serves 6.
Mix all together and chill. Put in graham cracker crust for pie. Chill several hours.
Brown sausage and hamburger and drain. Add Velveeta cheese while still warm and let it melt into meat mixture. Once melted, spoon onto party toast. You may freeze and they keep for a long time. When reheating, put temperature on 350° for 10 minutes. No need to thaw.
Cream butter and shortening. Add sugars and eggs and beat well. Add flour and seasonings (may substitute almond or lemon flavoring for vanilla). Mix well.
Melt butter and cheese in a saucepan over low heat, stirring constantly, then mix in vanilla. Pour over mixture of confectioners sugar and cocoa in bowl. Mix quickly until smooth.
Heat oven to 450°. In small bowl, combine tomato paste and oregano. Spread each bagel half with about 1 tablespoon tomato paste mixture. Place on ungreased cookie sheet. Top each with onion and green pepper; sprinkle with cheese. Bake at 450° for 6 to 8 minutes or until cheese is melted.
Mix dry ingredients, then add liquids. Mix 3 minutes. Pour into a 13 x 9-inch greased pan and bake at 350° for 50 minutes. Frost with your favorite icing.
Fix bananas and wafers in a bowl loosely. Mix remaining ingredients and pour over quickly. Top with crushed wafers.
Mix first 5 ingredients well and beat until smooth. Put into a large casserole. Top with last 4 ingredients. Place over entire top of mashed potatoes. Bake at 350° for 30 minutes.
Saute mushrooms in butter until tender. Stir in flour, salt and pepper. Slowly add milk, stirring constantly. Add Worcestershire sauce and simmer until thickened. Add cheese, green pepper and scallions to the sauce and mix well. Stir in turkey and spaghetti; mix well. Pour into 2-quart casserole. Sprinkle top with Parmesan. Bake, uncovered, at 350° for 20 minutes.
Blend bananas, salt, vanilla and dates. Mix all together. Drop onto sprayed cookie sheet. Bake at 400° for 25 minutes.
Make graham cracker crust according to directions (double the recipe) and put crust on bottom of 9x13 cake pan. Mix cream cheese and powdered sugar together. Then mix in cool whip. Add crushed pineapple. pour this mixture over crust. Cool in refrigerator a few hours or overnight. Put pie filling on top before serving.
Sprinkle chicken with flour and spices. Place in skillet; saute in butter, browning. Remove chicken. Drain off fat, reserving 3 tablespoons. Add onion and garlic to pan; saute until tender. Stir in remaining ingredients. Cook, stirring until marmalade melts. Return chicken to skillet. Simmer 20 to 30 minutes until tender and spoon sauce over chicken occasionally while cooking.
Prior to making, pop popcorn according to directions. Do not salt. (Microwave popcorn should not be used.) Mix in medium saucepan the remaining ingredients. Bring to boil and pour over popped popcorn. Mix in large bowl until thoroughly covered. Cool. Enjoy.
Mix sugar, cocoa, margarine and milk. Boil 1 1/2 minutes. Take off burner. Add peanut butter, oatmeal, nuts and vanilla. Stir well. Drop on wax paper by teaspoons. Let cool.
Break cauliflower in small pieces. Chop or dice celery. Parboil the frozen peas only until thawed. Combine all ingredients and leave in refrigerator overnight before serving. Will keep several days. Toss with ripe olives and fresh tomatoes.
Mix eggs and salad oil until foamy. Add remaining ingredients except apples and nuts and mix well. Add apples and nuts and mix. Bake in 9 x 13-inch pan at 350° for 45 to 60 minutes.
Mix all ingredients and simmer about 15 minutes, or until onion is done. Use over chicken, steak or ribs.
Brown onion, pepper and ground beef; then add the remaining ingredients. Mix well and simmer or bake in a moderate oven for one hour.
Brown meat, onion and green pepper in skillet. Combine other ingredients in crock-pot. Add meat to other ingredients in crock-pot. Cook on low for 2 hours. Cook on high for 1 hour.
Combine all ingredients and put in a casserole dish. Cover with buttered bread crumbs. Bake at 400° for about 10 minutes, or until bread crumbs are brown and casserole is bubbly.
Fill with hot water and seal. Put in hot water bath for 10 minutes. They do not get soft. They are delicious. Open and drain. Roll each slice in cornmeal and fry. Enjoy!
Dip chicken in flour and spices. In skillet, saute mushrooms in margarine. When browned, remove mushrooms with slotted spoon. Put cutlets in skillet and brown. Put chicken in baking dish (with juices from pan), top with mushrooms and shredded cheese. Broil to melt cheese. Serves 4.
Place zucchini in microwave to soften. Let cool, cut in half. Scoop out half of zucchini pulp and set aside. Saute zucchini pulp, onions, pepper, celery, mushrooms, tomatoes, garlic, 2 tablespoons olive oil and spices. Add Ricotta and Cheddar cheeses. Spoon evenly into zucchini boats; top with bread crumbs. Place in oiled pan. Drizzle olive oil over zucchini. Cover. Bake in 350° oven for 45 minutes or until hot and bubbly.
Beat egg yolks, gradually adding 1/2 cup of sugar until fluffy. Beat whites until very stiff; add 1/4 cup sugar to beaten whites. Fold whites into yolks. Stir in milk and cream. Add Four Roses and rum. Stir thoroughly. Serve very cold with grated nutmeg.
Cook spaghetti (as much as fits in your bowl) as package directs. Drain and wash in cold water. Coat spaghetti with oil (keeps from sticking together). Add next 6 ingredients. Toss. Top with chunked tomatoes. Add wine vinegar to taste. Cover top of bowl with McCormick Salad Supreme and add herbs and spices salad dressing to coat well. Cover. Refrigerate overnight.
Mix warm mashed potatoes with sifted sugar. Roll out in an oblong shape and spread with peanut butter. Roll up into jelly roll and cut in slices.
Preheat oven to 350°. In a bowl, mix crackers with margarine and poppy seeds.
Place uncooked lentils in clean pot (not aluminum), cover with water until water is 1 1/2 to 2 inches above level of beans. Let soak for 2 1/2 to 3 1/2 hours. Drain lentils and return pot; fill again with water to same level as before. Bring water to a boil, then reduce heat and simmer for 1 1/2 to 2 hours with cover. Add celery, carrot, onion, tomato, garlic, oregano, salt and pepper 1/2 hour before lentils are done cooking. Stir lentils occasionally during cooking time; add more water if necessary to keep beans covered. When lentils are done cooking you may mix rice in all at once or individual servings. If so desired, add a dash of olive oil to each individual serving and mix.
Mix the first 3 ingredients and pat on bottom of 9 x 9-inch pan. Bake 10 minutes at 375°. Mix remaining ingredients all together and spread on top of cooked mixture. Bake at 375° for 25 minutes.
Cut up vegetables. Cook potatoes. Mix together with herbs of your choice. Use everything fresh from the garden.
Mix all ingredients together. Cool until cool throughout. Garnish with a few more pecans on top.
Cream margarine into sugars. Add eggs and vanilla. Blend. Combine flour, baking soda and salt. Mix with creamed mixture. Stir in peanut butter chips. Spread in 9 x 13 pan. Bake at 350° for 25 to 30 minutes.
Beat eggs; add dry ingredients, now pumpkin. Spread on greased and floured pan (oblong). Top with nuts if used. Bake 15 minutes at 375°.
Put butter into milk and heat until butter is melted. In a separate bowl, combine corn, flour, sugar, eggs, salt and pepper. Add milk to the substance. Pour into a casserole dish and bake at 350° for 1 hour.
Melt butter. Add flour and sugar; mix well. Batter will be stiff. Place in 9 x 13-inch glass pan. Poke holes with fork once mix is in pan. Heat the first 3 minutes on bottom rack of oven, then for 1 hour, in slow 275° oven. Cut into squares as soon as out of oven.
Combine first 4 ingredients in a 1-quart microwavable bowl. Microwave on High for 4 to 6 minutes or until heated. Stir in 1/4 cup bacon crumbs. Top with remaining bacon. Garnish with green onions, if desired.
Melt butter in a large pot. Prepare roux with butter and flour. Add milk. Stir until very thick. Add salt, pepper and Worcestershire sauce. In another pan, heat wine, stocks, mushrooms, crabmeat and diced boiled shrimp. Add to thick sauce mixture and simmer. Serves 6 generously.
Inside each crepe, put reasonable amount of both cream cheese and sour cream. Roll each crepe into a tubular shape. In a chafing dish, melt butter over medium heat. Mix in strawberries and sugar until sauce thickens. Add strawberry liqueur. Cook until sauce continues to thicken, then flambe with brandy and mix gently. Spoon strawberry mixture over crepes. Serve. Suggested Wine: Moet and Chandon White Star.
Preheat oven to 350°. In a large mixing bowl, cream sugar and margarine together. Add cocoa, vanilla and milk; mix well. In another bowl, sift together flour, baking powder and salt. Blend into margarine mixture. Stir in oatmeal. Drop by teaspoonfuls onto ungreased baking sheets. Bake 7 to 9 minutes. Serves 36; 1 cookie per serving.
Use half of cheeses for mixture and half for top. Combine ingredients of your choice and fill tortillas. Arrange in 13 x 9-inch pan and bake at 350° for 35 to 45 minutes. Place remaining cheese on top and return to oven until cheese melts.
Mix the milk, sugar and cream cheese together until smooth. Add the Cool Whip. Mix well. Cut angel food cake into thin slices. Place half of these in oblong pan. Pour half of the topping over the cake. Place the other half of the cake on top of this. Pour remaining topping. Place cherry pie filling on last.
Brown meat in skillet. Combine with remaining ingredients. Place in casserole and bake at 350° for 30 minutes. Makes 12 servings. Eat with rice or bread.
Put sliced onions on bottom of a 12 x 7-inch casserole. Add layer of crushed crackers, sausage, then another layer of onions. Spread soup on top of onions and sprinkle with seasoned salt. Add the cheese and pimentos, if desired. Bake at 350° for 1 hour. Makes 6 to 8 servings.
Get as much water as possible out of spinach. Set aside. Gradually heat milk in saucepan and add mustard, garlic and red pepper. Saute onion in 1 tbsp. butter until onion is tender and clear. Add to milk mixture. Make a light brown roux with the melted butter and flour over medium heat. Stir constantly. Cut the cheese into cubes and add to roux. Stir until melted. Add milk mixture and stir until smooth. Cool for 10-15 minutes. Add spinach. Stir. Place in casserole dish and top with grated cheese. Salt to taste. Place in 350° oven until bubbling and cheese is melted (about 20 minutes). Leftovers (if any) can be frozen or used for dip.
Cream the butter and sugar. Add the egg and melted chocolate and vanilla. Add the sour milk and flour alternately, beginning with the milk.
Scrub potatoes; quarter. Place in saucepan with 1/2 inch boiling, salted water. Cover and bring to boil; reduce heat and simmer, covered, about 20 minutes or until tender. Peel potatoes; mash with milk, butter, salt and pepper. Stir in cheese and onion; mix well. Shape mixture in balls about 1-inch in diameter. Dip potato balls into beaten eggs, then roll in crushed cornflakes. Place on greased baking sheet and bake at 400° for 10 minutes or until balls are hot and crusty. Makes about 70 appetizer balls.
Beat eggs and sugar on high speed with mixer until thickened, then add vanilla, nutmeg and salt. Beat until blended. Gradually stir in hot milk, stirring constantly. Pour in pastry shell. Bake on lower oven rack at 400° for 25 minutes or until knife comes out clean. Cover and chill 2 hours.
Mix all ingredients in plastic bowl with cover on. Shake well. Add cold water; shake well. Put on floured board. Makes 2 crusts. Never fail.
In 2-quart dish, put bacon and microwave on High for about 3 minutes or until bacon is crisp. Remove bacon. Crumble and set aside. Reserve bacon drippings in same dish. In same dish, add onion and celery to bacon drippings. Microwave on High 3 minutes, uncovered. Add crumbled bacon, green pepper, beans, mustard, ketchup, brown sugar, Tabasco sauce, liquid smoke and water. Microwave on High 5 minutes, then on 70% power for 15 minutes, uncovered, until thick. Let stand 5 minutes, covered.
Drain cherries, reserving 3 tablespoon of syrup. Combine cherries, reserved syrup and yogurt in blender container. Blend until smooth. Add ice cubes one at a time; blend until smooth. Serve in tall glasses with straws. Makes 2 to 3 servings.
Sift flour, baking powder and salt together; set aside. Beat butter until light. Gradually add sugars and continue beating until very light and fluffy. Beat in eggs, one at a time, beating well after each addition. Combine rum, milk and vanilla. Add to batter, alternating with dry ingredients. Fold in nuts. Bake at 325° for 1 1/2 hours. Makes 20 servings.
Bring first three ingredients to a boil. Cook to hard-crack stage. Pour slowly into egg whites beaten with cream of tartar. Beat until stiff. Add nuts and vanilla. Drop by teaspoon on wax paper.
Combine all ingredients, except vanilla, in a large saucepan. Bring to a boil and boil for 15 minutes, stirring constantly to prevent sticking. Remove from heat and add vanilla. Pour into greased 9-inch square pan. Refrigerate.
Cook bacon; remove from pan and drain grease, but leave enough to saute onion and garlic until soft. Add remaining ingredients, except beans and bacon. Simmer 5 minutes; add beans and bacon. Pour in greased baking dish. Bake at 400° for total of 30 minutes. After first 15 minutes, sprinkle top with paprika.
Peel potatoes and cut into small pieces. Place in microwave-safe dish. Cover and cook 10 minutes. Add butter and salt to taste.
Mix really good the first 6 ingredients. Brush oleo in 9 x 13-inch pan. Layer 1 sheet of filo; brush with oleo. Do that about 7 or 8 layers. Put filling on that and add about 7 more sheets of filo, brushing after each with oleo. Put in refrigerator to chill, then cut through top layer just before you bake at 350° for 50 minutes.
Heat mincemeat and milk to boiling in 3-quart saucepan (stir frequently); reduce heat. Simmer until slightly thickened, about 10 minutes. Stir in remaining ingredients. Drop dough in 1 rounded teaspoon 2 inches apart on ungreased cookie sheet. Bake until light brown, about 10 minutes, at 375°.
Soak chicken in salt water. Remove skin. Beat eggs and milk. Dredge chicken in egg-milk mixture. Coat with mashed pretzels. Place in frypan or baking dish with oil or non-greasy spray. If frypan is used, cover with lid. If oven dish is used, cover with foil for 30 minutes to cook chicken. Bake in moderate oven at 350° for 1 hour. Uncover for the last 30 minutes to brown.
Put cherry pie filling and sugar in pan and boil 2 minutes. Stir often. Take off stove. Add Jell-O. Mix real good. Stir in pineapple. When cool enough, put in refrigerator to jell.
Blend sugar, spices and salt in mixing bowl. Add eggs, pumpkin and milk. Pour into unbaked pie shell. Bake in hot oven (425°) for 15 minutes, then reduce heat to 350°. Continue baking for 40 minutes, or until knife inserted in the center comes out clean. Cool.
Put the peanut butter on the celery in the hole; put raisins on. You now have ants on a log.
* These are optional, but almost a must. Sprinkle raisins, nutmeg and cinnamon over top if used.
Mix ingredients well. Cook over low heat until mixture thickens. Add 2 cups fresh strawberries (unsweetened). Pour in baked or graham cracker crust. Top with Cool Whip. Refrigerate until chilled.
Combine the fruit and 1/4 cup sugar in a large pitcher. Pour in wine and brandy and stir until well mixed. Taste and add up to 1/4 cup more sugar if you prefer it sweeter. Refrigerate at least 1 hour or until thoroughly chilled. Just before serving, pour in chilled club soda to taste, adding up to 24 ounces of the soda. Stir again and serve at once in chilled wine glasses or glasses may be filled with ice before adding Sangria.
Cook peas 7 minutes. Layer in oblong pan (preferably glass) in order given. Then spread with 1/2 pint real mayonnaise, salt and pepper to taste. Sprinkle with 1/2 cup Parmesan cheese. Cover with foil; do not use Saran Wrap. Refrigerate overnight.
In large mixing bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder. Mix until smooth. Butter a 13 x 9-inch cake pan. Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350° for 45 to 50 minutes or until golden brown and cake tests done. Filling will sink into the cake while baking. To serve, cut into 16 pieces. Place bottom side up on serving plate. Dust with powdered sugar, if used. Spoon lightly sweetened whipped cream over each serving, if desired.
Combine potatoes, sauerkraut, soup, salt. pepper and cream. Mix well and pour into bottom of buttered 9x13 pan. Lay sausage over top and press down slightly into potato mixture. Sprinkle with paprika if desired. Bake at 350 degrees for 75 minutes.
Mix all together. Mixture will be thin. Bake at 350° for 30 minutes. Bake in sheet cake pan. Can use powdered sugar icing. Pour on cake while warm. You can also add nuts if desired.
Cream the first 3 ingredients together. Beat Jeremiah until frothy. Add Judges. Combine with the creamed mixture and beat thoroughly. Sift half of 1 Kings together with Amos. Add rest of 1 Kings. Combine first mixture with second mixture. Chop 1 Samuel 30:12 and Nahum; flour these before adding to mixture. 2 Chronicles is added last. Bake at 375° for 30 minutes.
Preheat oven to 425°. Spray 15 x 10 x 1 jelly roll pan with Pam for 2 seconds. In large bowl, toss chicken with milk. Mix crumbs, salt, garlic powder and pepper. Coat chicken pieces and place in prepared pan. Spray pieces with Pam for a total of 15 seconds. Bake 40 to 45 minutes until tender. Makes 3 to 4 servings.
Soak dried mushrooms in 1 cup hot water. Cook leeks in butter for 10 minutes. Add mushrooms, liquid they soaked in, wine and cook, covered, for 5 minutes. Uncover, cook 15 minutes more, until liquid is reduced. Add Madeira and Port, cook another 5 minutes. Add sour cream and either sherry or wine vinegar right before serving.
Boil for 5 minutes, then add 1 teaspoon vanilla and 1/2 teaspoon soda.
Melt chocolate chips, peanut butter and margarine. Mix well. Pour over the Crispix cereal in a large bowl; coat well. Sprinkle with 10x sugar.
Cream together the sugar and butter, then beat in the eggs one at a time. Sift the flour and baking powder together. Add alternately with the milk, then add extract. Pour into a 10-inch tube pan greased and floured. Place in cold oven. Heat oven to 350° as cake bakes. Bake 1 hour and 15 minutes. Do not open oven door during baking. Cook cake in pan, then invert on a plate and sprinkle with powdered sugar.
In 3 tablespoons hot oil, brown garlic. Add onions, then pork. Cook 5 minutes on high heat, then add shrimp. Reduce heat, season with salt and pepper. Cook for 5 minutes. Stir in green beans, cook for 1 minute, then add cabbage, sweet potato, soy sauce and m.s.g. Stir and cook for 2 minutes. Cool.
In a bowl, mix vinegar with water. Slice a cucumber and place it in the bowl with the vinegar. Add several sprigs of tarragon (or Tagetes Lucida), layering it with the cucumber slices and refrigerate for several hours.
Cook macaroni until done, drain. While still hot, add butter and all but 1/2 cup cheese. Mix well. Beat eggs & add to macaroni mixture. Add milk & seasonings. Mix well. Pour into greased casserole dish & sprinkle with remaining cheese. Bake in 350 degree oven until bubbly, about 20 minutes.
Combine ingredients. Place in buttered baking dish; top with 1/2 cup buttered corn bread crumbs. Bake at 350° for 30 minutes.
Thoroughly blend cheeses. Fold in remainder of ingredients, except for the nuts. Cover and refrigerate. Shape into a ball and roll in nuts.
Mix all of the ingredients to form batter. Heat oil for frying in medium size skillet. Drop batter by teaspoons into hot oil. Remove when brown on all sides. Drain on paper towels. Sprinkle with powdered sugar before serving.
Cream butter and shortening together with electric mixer. Add vanilla and salt. Beat in sugar, 1 cup at a time, blending well after each addition. Scrape sides and bottom of bowl often with a spatula. Add milk and beat at high speed until light and fluffy. Keep icing covered with lid or damp cloth and store in refrigerator when not in use. Yields 3 cups.
*Suggest that you use already prepared pie crust in the refrigerated food section of the grocery store.
Cream the butter and sugar. Add chocolate and eggs; beat well. Add dry ingredients alternately with milk, beating well after each addition. Add vanilla and nuts. Pour in 3 layer pans and bake at 350° until done. Let cool before icing.
Mix together first three ingredients with sugar. Add water, stirring until dissolved. Add all juices and peppermint sticks. Serve over ice. Add orange slices.
In a large mixing bowl, combine oatmeal and boiling water; mix well. In a separate bowl, combine egg whites (may use 4 whole eggs), oil, sugar, salt and buttermilk. Mix well. Combine flour and soda; mix well. Add wheat bran and mix well. Add liquid ingredients to the oatmeal mixture and mix well. Add remaining ingredients and mix until just moistened. Do not overmix! Store, tightly covered, in the refrigerator. It will keep for up to a month. Makes 12 cups.