HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir the first 5 ingredients into an 8-inch square pan. Make 3 depressions in dry ingredients. Pour vinegar into one, vanilla into another and salad oil into the third. Gradually add water; mix well until smooth. Bake in moderate oven (350°) for 35 minutes. When cool, frost or serve with ice cream and chocolate sauce.
Heat butterscotch pieces and peanut butter in a 3-quart saucepan until melted. Mix in marshmallows, cereal and coconut. Drop by rounded teaspoonfuls onto waxed paper. Let stand until firm, about 1 hour. Makes approximately 3 dozen cookies.
Cook tortellini al dente. Saute chopped shallots in approximately 1 teaspoon of your favorite vegetable oil. Add white wine and cook over medium heat until reduced by half. Stir in heavy cream and keep stirring with a wooden spoon until bubbling. It will naturally thicken as it cooks. When it starts to thicken, add fresh grated cheese. Cook and stir until sauce is the consistency you like. Add warm tortellini and salt and pepper. Makes 4 appetizer portions.
Bring the first 3 ingredients to a boil, then simmer for 1 hour. Cool. Add the vodka and vanilla extract. Refrigerate.
Drain and flake the tuna. Set aside. Cook noodles according to package directions. Drain and rinse in hot water.
Mix together flour, sugar, margarine, baking powder, baking soda and salt as for pie dough. Beat the eggs, vanilla and milk. Add it to the dry ingredients. Will be dry. Take 2/3 of dough and press on cookie sheet. Put cherry pie filling on dough. Roll out 1/3 of dough. Cut in strips and put on top. Bake at 350° for 30 minutes.
Coat steak with flour. Brown on both sides in a small amount of oil in skillet. Arrange onion over steak. Cover with tomatoes. Combine remaining ingredients with 1 soup can of water in bowl. Pour over all.
Brown hamburger and onion together. Drain. Salt and pepper to taste. Add the rest of the ingredients. Mix well and heat in oven or on top of stove until cheese is melted.
Cream the butter; add sugar gradually and cream well. Sift salt and baking powder with flour; add milk gradually to the sugar mixture, then the well-beaten egg, then vanilla and flour gradually to make soft dough. Turn onto a floured board. Roll 1/4 inch thick. Cut with floured cookie cutter. Place on a slightly buttered pan and bake in a hot oven until slightly brown.
Generously sprinkle pork with garlic salt. Bake at 350° for one hour. Using pan drippings, make gravy (if additional gravy needed, use packaged or ready-made pork gravy); pour gravy into large saucepan. Add all other ingredients, blending well; slice pork and add to sauce. Simmer, uncovered, stirring often, for about 1 hour. Serve on toasted onion rolls.
Spray Pam on a 9 x 13-inch pan. Mix the seasonings together. Coat chicken pieces with seasonings. Place potatoes on bottom of pan and cut chicken pieces on top. Put dabs of margarine on top of the chicken. Pour water into pan and bake at 350° for 40 to 50 minutes or until potatoes are soft. Baste chicken with juices in pan periodically. Yield: 4 servings.
Preheat oven to 325°. Mix first 6 ingredients together. Mix chopped nuts, brown sugar and cinnamon together. Grease and flour Bundt cake pan. Pour in half of batter, then cinnamon, nut mixture, then remaining batter. Bake for 1 hour.
In a large bowl, mix zucchini, onion and peppers. Sprinkle with salt and let stand overnight. Drain and cover with cold water. Drain well and press liquid out. Put in large cooker. Add all other ingredients. Cook gently 1/2 hour. Put in hot jars. Seal in hot water bath, processing 10 to 15 minutes.
Stem mushrooms; arrange on baking dish. Combine all other ingredients and fill mushrooms. Bake at 350° for 15 minutes, then set oven to broil for 2 minutes. Serve them hot with mustard.
Place apples, bananas and lemon juice in a bowl and toss. Add pineapple, raisins and pecans. Toss slightly. Add mayonnaise. Toss just until mayonnaise is mixed thoroughly. Spoon into individual lettuce cups or into a salad dish. Serves 6.
Mix food coloring with cocoa. Cream sugar and shortening together. Add whole eggs and color paste. With mixer, blend in buttermilk, flour, salt and vanilla. Remove from mixer and add by hand the vinegar and soda. Bake in 2 well-greased and floured 8-inch layer pans at 350° for 30 to 35 minutes.
Beat eggs until light; add sugar and beat again. Add molasses, melted margarine, pecans salt and vanilla. Mix well and pour into pie shell. Bake in 400 degree oven for 10 minutes; lower heat to 350 degrees and cook until custard is set.
Cream butter, sugar and slightly beaten eggs. Add flour and buttermilk. Pour into unbaked pie crust. Bake at 400° for 10 minutes. Reduce heat to 325°, bake about 30 to 40 minutes more.
Cook carrots in small amount of boiling, salted water about 10 minutes or until tender. Drain. In a skillet, melt butter; add sugar and honey. Simmer mixture for 2 minutes. Add carrots and cook over low heat, turning until well glazed, about 5 minutes. Serves 6.
Spread pie filling in 9 x 13-inch ungreased cake pan. Spread pineapple, juice and all, over pie filling. Spread dry cake mix over pineapple. Pour melted butter over top. Bake as directed on cake mix box. Top with Dream Whip.
Cream shortening, brown sugar and vanilla. Add egg and beat well. Add flour, soda and salt. Mix well, then stir in chocolate chips and walnuts. Spread in greased 11 x 7 x 1 1/2-inch baking pan. Bake at 350° for 20 to 25 minutes or drop by teaspoon on cookie sheet. Bake at 375° for 10 minutes. Makes 3 dozen.
Beat cream cheese. Beat in eggs and sugar until smooth. Mix in 1/2 c. of the concentrate and reserve rest for the glaze. Pour into baked shell. Bake 30 minutes in preheated 350° oven. Spread warm glaze over hot pie. Chill at least 8 hours.
Dissolve jello in boiling water. Add thawed strawberries, pineapple and mashed bananas. Pour half of mixture in a 13 x 9-inch pan; chill until firm. Spread sour cream on top like frosting. Cover with remaining jello mixture and chill until firm.
Break angel food cake into bite size pieces. Fold broken Heath bars into Cool Whip, then combine Cool Whip with cake pieces. Chill until serving time.
Beat eggs, powdered sugar, granulated sugar and vanilla together. In separate bowl, combine flour; cut in shortening. Add 1 teaspoon salt, soda and cream of tartar to flour and shortening. Add oil, then egg mixture. Beat well. The dough will be soft (color if desired). Roll into small balls and press with plastic end of thread spool covered with granulated sugar on a greased and floured cookie sheet. Bake at 375° for 10 to 12 minutes. Do not let them brown.
Cook tortellini and pasta according to package. Drain with cold water. Cut up all meats and cheese into cube, then combine with olives, peppers, celery, scallions and tomatoes in bowl with pasta. Blend in Italian dressing, salt, pepper and garlic salt. Mix together well. Top off with Parmesan cheese. Serve cold.
In 2-quart saucepan, cook vegetables until tender. Remove from heat. Stir in milk. Simmer about 10 minutes, stirring once or twice.
Mix all ingredients together except last two. Top with buttered crumbs and bake at 350 about an hour or until bubbly.
Cream butter. Add brown sugar, creaming until light and fluffy. Add well beaten egg yolks. Sift soda, spices and flour together and add alternately with jam to sour milk which has been mixed together. Flour raisins. Add to mixture. Fold in beaten egg whites. Bake in layers in 375° oven. Put together with Caramel Icing.
Combine the first four ingredients and cook on Full power for 4 minutes, stirring twice. Remove from oven and add soda and vanilla. Place popped corn in large grocery bag, preferably a double bag. Pour caramel over the corn and mix with a wooden spoon to coat. Cook on Full power 1 1/2 minutes more, shaking bag and turning it every 30 seconds. Pour out of bag and cool.
Cut chicken breasts into small pieces; place 1/3 of the pieces in container of electric blender; cover. Whirl to paste-like consistency. Remove to a medium-size bowl; repeat with remaining chicken pieces. (Or, chicken pieces may be very finely chopped.) Add water chestnuts, cheese and salt, if using; blend thoroughly.
Scoop out watermelon, making balls. Add to remaining fruits or whatever is in season. Help out with canned fruits. For a small party use a large cantaloupe or honeydew melon instead of watermelon. If melon is placed on a platter and decorated with large leaves, it makes a beautiful table decoration.
Mix all ingredients together dry. Heat deep skillet with 1/2 inch cooking oil (Should be about 400°). Mix water (cold) with mixture until it will spoon out in thin 1/2 inch patties. Drop in hot oil. Cook until golden brown.
Mix all ingredients together. Chill for 2 hours before serving. Makes 2 pies.
Melt 2 tablespoons margarine in large skillet and saute onions until tender; add hot water, veggies and chicken seasoning. Bring to a boil. Reduce and simmer for 20 minutes or until tender. Cool completely. Melt remaining margarine in large pot. Add flour and stir until smooth. Cook stirring constantly for 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thick and bubbly. Stir in paprika, pepper and cheese. Gradually stir in vegetable mixture and heat until hot.
Combine the butterscotch morsels and the peanut butter in a large glass or microwave-safe bowl. Microwave on High for 2 minutes; stir. Continue microwaving in 1 minute increments until the morsels are all melted. Stir in the Rice Krispies. Butter an 8-inch square pan or 7 x 11-inch oblong pan. Press half the Rice Krispies mixture into the pan and chill. Set the remaining Rice Krispies mix aside while you make the filling.
Blend the first three ingredients with ice. Strain over fresh ice. Top with 7-Up. Spear cherry and orange and put on side of glass, plus straws. Serve. Makes one.
Mix beaten eggs, cream-style cottage cheese, crushed crackers, green chilies, shredded Cheddar and Monterey Jack cheese (save half of cheese to put on top). Bake in 325° oven for 45 minutes or until inserted knife comes out clean. Sprinkle remaining cheese over the top, return to oven to melt, 2 to 3 minutes. Let stand 5 minutes before serving. Serves 6. Note: Could add some ground beef, cooked and drained.
Cube chicken and brown in skillet. Heat soup, water, cheese and sour cream. Add 1 tablespoon poppy seed. Pour over chicken. Pour chicken mixture into casserole dish. Crumble crackers and mix with melted butter and 1 tablespoon poppy seed. Spread over other ingredients. Bake 30 minutes at 350°.
Mix cheese and margarine. Add other ingredients, except olives, working into stiff dough. Pinch off small piece and roll olive inside. Bake in 350° oven for 10 to 15 minutes or until slightly browned.
Blend all ingredients in microwave-safe bowl. Microwave on High for 6 minutes; stir well. Microwave on High for 6 more minutes. (May need to adjust time more or less depending on microwave wattages.) Let stand 3 minutes.
Boil potatoes until tender and then cube. Place in a buttered large casserole. Layer next 6 ingredients and top with cheese. Sprinkle with paprika. Bake at 375° for 30 to 45 minutes until hot and bubbly and cheese melts.
Peel the cucumbers and split them lengthwise into two. Take out the pulp and seeds. Cut the cucumbers crosswise into 1/6-inch thin slices. Put the cucumber slices into a bowl and add salt to it. Mix them a little and let stand for 15 minutes. Drain out the excess water. Add vinegar, sugar, sesame seed, oil, Tabasco sauce and soy sauce to the cucumbers. Toss well. Chill and serve. Makes 4 to 6 servings.
Freeze cookie dough for 30 minutes. Line 3 cookie sheets with foil. Preheat oven to 350 degrees. Cut chilled dough into 18 slices. Dip one side of each slice in sugar; place 6 slices, sugared side up, on each foil-lined cookie cookie sheet.
Heat soups, broth and chopped up tomatoes in a saucepan. Layer ingredients in a casserole dish as follows: Chicken, onions, Doritos, cheese and sauce. Repeat these layers and end with cheese on top. Bake at 350° for 30 minutes.
Melt butter. Add sugar, milk and cocoa. Boil 2 1/2 minutes. Remove from heat; stir in peanut butter. Add oats, 1 cup at a time. Drop on wax paper by spoonfuls.
Prepare chicken. Saute celery (cut into medium pieces), onion, green pepper and fresh or canned mushrooms (sliced) until soft. Add cooked, cut-up chicken. Blend in cream of chicken soup. Add pepper and Old Bay. Thin with a little milk if needed.
Mix eggs and sugar together and set aside. Sift flour, soda and cinnamon together and mix in pumpkin. Add to egg mixture. Line an 11 x 16 x 1-inch cookie sheet with waxed paper and spray with Pam. Pour mix on waxed paper and sprinkle with pecans. Bake at 350° for 15 minutes. Turn out on paper towel sprinkled with powdered sugar. Roll up with paper towel. Let cool and unroll.
Mix together and drop by teaspoonful on greased cookie sheet. Bake in a 400° oven for 8 to 10 minutes. Frost when cool.
Preheat oven to 350° and lightly grease cookie sheets. In a large bowl, cream butter and sugar until well blended. Beat in egg and vanilla extract. Slowly add flour mixing thoroughly. Add crushed cornflakes and mix well.
Remove skin from chicken. Wash chicken and pat dry. Dip in soy sauce. Roll in crumbs. Place in single layer in pan and bake at 350° for 1 hour.
Mix chicken, Veg-All, soup, milk and pepper. Pour into deep dish pie crust. Cover with another pie crust. Bake in a 350° oven until golden brown.
Mix all ingredients by hand. Pour into 13 x 9-inch casserole dish and cook in oven on 350° for 1 hour.
In skillet, bring broth, garlic, oregano and pepper to a boil. Add green pepper. Reduce heat; simmer, uncovered until tender, about 5 minutes. Remove green pepper with slotted spoon; keep warm. Return broth to boil; add beef and cover and remove from heat. Let stand for 2 minutes or until heated through. Place beef and green pepper on buns. Serve with broth for dipping.
Prepare cake mix. When you remove cake from oven, while it is still hot, poke with wooden spoon handle (finger size in thickness) and pour 1 can crushed pineapple (which you have simmered together with 1 cup sugar and is still at boiling point) over cake; poke chunks of pineapple into holes in cake. When this is thoroughly cooled, cover cake with flaked coconut and pour vanilla pudding (I make with 1 1/2 cups milk instead of 2 cups) over top of cake. Cool thoroughly; cover with 1 small container Cool Whip and top with chopped pecans. Cool thoroughly for a few hours before cutting and serving. Good luck.
Wash and cut up squash. Boil until tender. Drain and mash. Add all ingredients to squash except the butter. Mix well. Pour into baking dish. Spread rest of butter on top. Sprinkle with some crumbs. Bake at 375 degrees for 1 hour or until brown on top.
Mix salt and cabbage. Let stand 30 minutes. Squeeze out liquid. In skillet, saute onion in butter until soft and translucent. Add cabbage. Mix well and saute about 45 minutes, stirring often. Add sugar and pepper. Mix well. In another pan, cook noodles according to package directions. Drain well and blend cabbage and noodles and serve. Makes 6 to 8 servings.
Whip butter until smooth, then alternate adding flour, sugar and egg yolks. When flour, sugar and egg yolks have been added, put in 7-Up and then vanilla. Add egg whites until desired smoothness. When batter is finished, put in 3 cake pans and cook at 350° until done.
Boil first four items 5 minutes and remove from heat. Add vanilla, peanut butter and oatmeal. Drop by teaspoon onto wax paper. Allow 1 hour to harden and cool (should lose glaze).
Cream together shortening and sugar. Add eggs, one at a time, beating after each. Add molasses. Dredge raisins, dates and walnuts in 1/2 cup flour. Sift together remaining flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Add alternately with applesauce to creamed mixture. Stir in raisins, dates and nuts. Pour into 10-inch greased spring-form pan. Bake in moderate oven (350°) for 1 1/2 hours. Cool 10 to 15 minutes. Remove from pan. Frost top and sides with caramel icing. Garnish with whole walnuts. Makes 20 servings.
Preheat oven to 375°. In medium saucepan, melt butter. Add sugar and cocoa; stir until well blended. Remove from heat and set aside.
Combine egg yolks, flour, sugar, butter and milk. Cook until thick, add coconut and vanilla. Pour into baked pie shell and top with egg whites.
Saute onions and celery in butter or margarine. Prepare rice and broccoli according to package directions. In a large bowl, mix all ingredients. Spray 9 X 13 baking dish with Pam. Add mixture to baking dish and cook for 1 hour at 350°.
Heat a skillet over medium-high heat, then add onions, garlic and green pepper. Reduce heat to medium and saute until onions are melted (about 5 minutes). Reduce heat to simmer. Add chicken breasts, tomato paste and tomato sauce. Simmer about 7 to 10 minutes. Stir in spaghetti and continue to simmer until heated through (1 to 2 minutes). Serve hot, sprinkled with low-fat or non-fat cheese. Yields 4 servings.
Grease pancake griddle lightly. Make a thin pancake, using 1 or 2 tablespoons batter. When bubbles form, turn and brown other side.
Be sure to remove skin and bones from fish and cut into small pieces. For individual servings in ramekins or sea shell servers, divide the fish, seafood and mushrooms into the servers equally. Sprinkle with lemon juice. Heat the butter in a 1 1/2-quart saucepan. Stir until thickened into a smooth sauce. Stir the egg yolks and cream together and add the hot sauce. Pour the sauce over the fish. Sprinkle with the bread crumbs, combined with the grated cheese and dot the surface with butter. Bake in a 350° oven for 20 minutes or until bubbling hot. Makes 4 servings.
Add hot water into cocoa mix and stir. Top with whipped cream. Top with chocolate sprinkles and garnish with a maraschino cherry.
Cook broccoli 5 minutes in salted water. Drain well. Mix soup, mayonnaise, eggs, onions and cheese together. Pour mixture over broccoli in a 1 1/2-quart casserole. Sprinkle with crushed cheese crackers. Bake at 350° for 30 minutes, or until bubbly.
Brown chops in skillet. Place in casserole dish. In skillet, heat soup and water. Add sour cream and 1/2 onions. Mix well and pour over chops. Cover and bake 1 hour at 350°. Remove and sprinkle with other 1/2 onions. Bake for 5 more minutes.
Sift flour, salt and 2 tablespoons powdered sugar. Beat eggs until light and then add milk and mix well. Add butter. Pour enough batter in pan to cover bottom. Grease pan first. Make sure pan is hot.
Soak onions in hot water until soft. Mix hamburger, strained beef and beef broth. Make patties the same size by using 1/4 cup meat mixture to make each patty. Flatten to 1/4-inch and quickly fry them in oil. Make three holes in patties while frying. Cut hot dog rolls in half and then cut off the rounded ends. Fry 1 teaspoon of onions under each patty as you turn them on the second side. Slip patty into buns and add mustard, ketchup or cheese. This makes about 16 little sandwiches that are similar to the White Castle burgers you can buy in the freezer section. These freeze well.
Dissolve gelatin in boiling water; stir in applesauce. Gradually add to cream cheese, beating until smooth. Chill until partially set; stir in celery. Gently fold in cranberry cubes. Turn into mold and chill until set. You can garnish with fresh cranberries and parsley if desired.
Combine onion and garlic; cook until tender, adding a bit of water to prevent scorching. Add tomatoes, tomato paste, parsley, salt, pepper, oregano and thyme. Simmer, covered, for about 2 hours, stirring occasionally. Cook lasagna noodles in boiling water for about 12 minutes. Drain; set aside. Cover the bottom of a baking dish with 1/4 of the sauce. Add a layer of noodles. Top with a layer of Ricotta, Mozzarella and a bit of Parmesan. Cover with 1/4 of sauce again, repeating process until all is used. Bake in a 350° oven for 45 minutes.
Cook egg yolks and juice until thick. Add marshmallows and stir until melted. Remove from heat and cool. Add pineapple, nuts and cherries; chill. Top with whipped cream.
Dice onion, green pepper and celery. Set aside. Cook carrots until tender. Drain. Combine remaining ingredients in saucepan. Bring to a boil and reduce heat to simmer 10 minutes. Pour over carrots. Serve hot or cold.
Mix together squash, onion and butter. Add soup and mix in crumbled cornbread. Salt and pepper to taste. Pour in casserole dish and bake at 350° until brown, 25 to 30 minutes.
In 4-quart saucepan over medium heat, cook onion, garlic, cumin and pepper flakes in oil until onion is tender; remove from heat. In electric blender, puree 2 cans beans and their liquid in batches with chicken broth; add to pot. Stir in remaining beans, salsa and lime juice. Heat mixture to boil; reduce heat to low. Simmer for 30 minutes.
Place spaghetti in salted boiling water until soft. Drain. Brown 1 pound ground beef and drain. Mix hamburger, salsa and taco seasoning in skillet. Let simmer for 15 to 20 minutes. Mix spaghetti and meat sauce together. When serving, add cheese and Tabasco sauce to taste.
Bake cake as directed in a 13 x 9 x 2-inch rectangular pan. When done, punch holes with fork in top of cake (do not take cake out of pan). Prepare mixture in medium saucepan of the medium can pineapple, juice from small can of pineapple, the milk and sugar; bring to a boil, dissolving sugar. Pour this mixture over the cake; cover. (Cake will absorb mixture when refrigerated overnight or 4 hours.) Top with Cool Whip and remaining pineapple.
Cut chicken breasts into bite-size pieces. Place in large skillet with margarine and mushrooms (drain juice from mushrooms). Brown chicken. Add cream of mushroom soup and milk; simmer 25 minutes. Bring to a boil; add precooked rice. Cook until tender. Add Parmesan cheese for additional flavor.
Roll nuts in part of flour. Cream sugar and butter. Add yolks of eggs. Sift all dry ingredients and add mixture gradually with milk. Add nuts. Then add beaten egg whites. Grease and flour pans. Also line bottom. Bake in moderate oven until done, about 30 minutes at 350°.
Mix hot water and Jell-O; add thick applesauce and chill. When thickened, add remaining ingredients. Let stand overnight and serve with lettuce. May be placed in a jello mold.
In a 3-quart saucepan, heat together sugar, corn syrup and water, stirring until sugar dissolves. When syrup boils, blend butter/margarine. Stir frequently. Add peanuts when temperature is 200°. Stir constantly to hard-crack stage, 305°. Remove from heat; stir in soda. Mix well. Pour into 2 buttered cookie sheets. Loosen from pan. When hard, break into pieces.
Mix the first 3 ingredients and let stand. Cream the butter, sugar and eggs. Add flour, vanilla and salt. Alternate with date mixture. Fold in nuts. Pour into 7 ungreased juice cans and bake for one hour at 325°. Slice very thin and spread with softened cream cheese.
Soak squash in salt water 1 hour. Drain and rinse well. Mix with other ingredients and boil 15 minutes. Put in jars and seal. This is great with peas!
Blend first 3 ingredients well and add egg and vanilla. Then add flour, salt, soda and oats. When mixed well, add seeds, folding in carefully. Chill a bit, then drop onto cookie sheet. Gently flatten out a bit with fingertips. Bake at 350° for about ten minutes or until light brown. Makes about 6 dozen.
Preheat oven to 375°. Cream the margarine and brown sugar in a large bowl. Add vanilla and salt and beat well. In a separate bowl, thoroughly combine flour, baking powder, wheat germ and rolled oats. Blend dry ingredients into margarine mixture, adding a tablespoon or more of water if necessary to hold mixture together. Drop dough by tablespoon onto greased cookie sheet. Flatten lightly. Bake until golden, 10 to 12 minutes. Makes 3 dozen. Contains 1 gr saturated fat.
Mix one stick margarine with graham cracker crumbs. Pat into a 9 x 13 x 2-inch pan. Beat eggs, 2 stick margarine and powdered sugar for 15 minutes. Spread over crust. Cover with bananas. Spread pineapple over top. Cover with Cool Whip. Sprinkle with cherries and chopped nuts. Cover and refrigerate overnight.
Beat eggs; add cottage cheese, broccoli and onion. Add corn meal and melted butter. Bake in 9 x 13-inch pan at 375° for 25 to 30 minutes or until brown.