HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a food processor fitted with a steel blade; blend until smooth. Chill for at least 1 hour. Makes 3 1/2 c.
Saute onion and salt pork in margarine until onions are translucent; add potatoes, pollock, water, bouillon cubes, salt and pepper to onion mixture and simmer until potatoes are tender; stir in half & half; heat thoroughly.
Preheat oven to 325°. Grease and flour a large tube pan or Bundt pan. Cream butter and sugar. Add eggs one at a time, beating thoroughly after each. (If desired, add a little yellow food coloring.) Sift together flour, baking soda and salt. Combine sour cream, flavoring, extracts and brandy. Add alternately the flour and sour cream mixture to sugar mixture (flour first and flour last). Mix until just blended. Bake for 70 minutes or longer, until tested done.
Mash strawberries and divide evenly among four glasses. Add 2 tablespoons of cream to each glass and mix. Add ice cream and fill glasses with ginger ale. Serves 4.
Melt margarine in large saucepan. Add marshmallows and cook over low heat, stirring constantly until melted. Remove from heat. Add Rice Krispies and stir until coated. Press mixture into buttered 13 x 9-inch pan. Cut into squares when cool.
Add first 8 ingredients in a large bowl. Add salad oil and eggs. Mix thoroughly. Add carrots, pineapple, coconut and walnuts. Mix well. Pour into greased and floured 13 x 9 1/2 x 2-inch oblong pan. Bake 35 to 45 minutes at 350°.
Mix sugar and cocoa in 2-quart saucepan. Add milk and butter. Stir over medium heat until mixture bubbles all over top. Boil and stir 2 minutes more. Remove from heat. Stir in oats, peanut butter and vanilla. Mix well.
Using a mixer, cream butter and sugar. Add egg and continue mixing. Add vanilla and mix. Add flour, baking powder and salt and mix until well blended. Chill. Roll and cut out shapes. Bake at 375° for 6 to 8 minutes on a greased cookie sheet. Cool and decorate.
Mix flour, salt and soda; set aside. Mix margarine and peanut butter; add both sugars and mix well. Add eggs; beat well. Add flour mixture. Roll in balls teaspoon size, flatten with fork. Bake at 350° for 10 to 15 minutes until brown.
Brown sausage and cut into 1-inch pieces. Set aside. Place all vegetables and spices in a large bowl, mixing in olive oil gently. Mix sausage and vegetables together and place in large glass baking dish. Cover tightly with foil and bake at 400° for 1 1/2 hours. Top with Parmesan cheese to serve. Makes 6 large servings.
Grease tube pan; line bottom with wax paper. Reserve 1/4 cup cranberry sauce for frosting. Stir dry ingredients into large bowl. Add remaining sauce, nuts, mayonnaise and orange rind. Mix well. Stir in orange juice and pour into prepared pan. Bake at 350° for 1 1/4 hours. Remove from pan and frost with Cranberry Frosting.
Fry onion, hamburger and carrots. When brown, let cool. Mix eggs, before it cools. Then mix biscuit dough and roll out. The Bisquick with milk is the dough you roll out. After rolling the mixed dough, spread the meat on the rolled dough. Roll like a jelly roll. Wet the top and after you put small slits, wet it with milk. After baking, serve with cream of mushroom soup or beef gravy. Bake at 350°.
Mix all ingredients together well. Pour into 11 x 13 prepared graham cracker or chocolate cracker crust. Chill well.
Add cream of tartar to egg whites; beat until stiff. Beat in sugar gradually. Add vanilla and fold in crackers and nuts.
Drain all juices into a container. Cut canned fruits into small pieces. Add to juice. Dice remaining fruits, green grapes cut in half, and drained maraschino cherries and add to other mixture.
Combine ingredients, except pasta, and let stand several hours before serving. When ready, cook pasta as directed. Drain and combine with other ingredients, mixing until cheese melts. Top with freshly grated Parmesan cheese. Serves 8.
Drain fruit cocktail; save juice. Mix together fruit, marshmallows and nuts. Make the lemon pie filling, using the 1 1/2 cups water and 1/2 cup of cocktail juice. Cool; using glass or crystal serving bowl, mix filling with the fruit. Fold in whipped cream. Refrigerate salad for several hours.
Mix gelatin, sugar and 1 teaspoon salt. Add 1 1/2 cup boiling water and stir until gelatin dissolves. Add 1 1/2 cup cold water, vinegar and lemon juice. Chill until partially set. Add vegetables. Pour into 6 1/2 cup ring mold. Chill until firm. Unmold on crisp greens. Makes 8 to 10 servings.
In a bowl, stir together all ingredients; let mixture stand at room temperature for 2 days. Using a slotted spoon, discard the strawberries and strain the vinegar into a bowl through a sieve lined with a triple thickness of rinsed and squeezed cheesecloth. Pour vinegar into a bottle that has a tight fitting lid. Use in salad dressing and marinades. The vinegar keeps indefinitely in a dark, cool place. Yields 2 cups.
Heat and serve topped with chives. Delicious with a variety of breads. (Tout suite - a quickie.)
Mix the sugar, water and cornstarch together. Add the red food coloring and jello; cook until thick. Line a baked shell with strawberries. Pour cooled jello mixture over berries. Top with whipped cream and refrigerate.
Mix in order given. Pour in unbaked pie shells. Bake at 425° for 15 minutes. Reduce heat to 350° and bake 35 minutes or until knife comes out clean.
Cut tops off tomatoes and scoop out pulp. Strain pulp and mix with salt, pepper, tuna, anchovies, parsley, basil, bread, garlic, oregano and butter. Mix well and stuff tomatoes with mixture. Place tomatoes in well-oiled baking dish and bake in moderate oven (375°) for 20 minutes, adding more oil, if needed. Serves 4.
Melt butter in large saucepan. When butter is completely melted and bubbly, add flour 1 teaspoon at a time until mixture is thick, but still bubbly. Stir in salt and pepper. Add milk, one cup at a time, stirring constantly until mixture resembles gravy. Cut Velveeta into 2-inch cubes. Add 5 or 6 at a time, until sauce is thick and cheesy. Drain cooked potatoes and place in large casserole dish. Pour cheese sauce over potatoes. Place in 350° oven for 15 to 20 minutes or until top is slightly brown and sauce is bubbly. Serves 12.
Melt butter in 2 1/2-quart saucepan. Stir in flour and pepper until blended. Gradually add broth, mixing well after each addition. Stir in mushrooms and bring to a boil. Reduce heat; simmer 15 minutes. Stir in sour cream. Heat thoroughly, stirring occasionally. (Do not boil.) Makes 5 to 6 (1-cup) servings.
Mix together. Drop into fat at 375°. Cook until golden brown (about 10 minutes). Use rounded teaspoonful of batter for each hush puppie. This makes a large amount. You can mix dry ingredients and put in Ziploc Baggie and keep on hand.
Combine soup, celery, onion and stuffing. In a 9-inch greased pie plate, spoon stuffing mixture. Arrange chicken over stuffing mixture; press lightly into stuffing.
Grease 8-inch dish with margarine wrapper. In a microwave-safe bowl, sift or whisk sugar and cocoa together. Place margarine on top of dry ingredients. Add milk. Do not stir. Cook 2 minutes on Full power. Stir and add nuts and vanilla. Pour into dish and put in refrigerator to set.
Combine cornstarch with cold water. Add to 1 1/4 cups water and sugar. Cook, stirring constantly, for 2 minutes or until it comes to a boil. Add small amount to slightly beaten egg yolks. Return to hot mixture and cook about 5 to 8 minutes until thickens. Add butter, lemon rind, lemon juice and milk. Mix. Pour into pie shell. Beat egg whites with 1 to 2 tablespoons of sugar and spread over lemon filling. Bake at 350° for 12 to 15 minutes or until points of meringue are golden brown.
Sift dry ingredients. Add oil, eggs and buttermilk. Beat well, and add chopped figs, vanilla, and nuts. Bake in bundt pan at 325 degrees about one hour and 15 minutes.
Sprinkle chicken very lightly with salt and pepper. Brown in butter over medium heat. Add remaining ingredients. Cook, uncovered, turning breasts or thighs occasionally, until liquid has mostly evaporated and chicken is glazed, about 15 minutes. Sprinkle with scallions.
Place chicken in baking dish. Mix together soups and milk. Pour over chicken. Mix together chicken broth, margarine and stuffing. Pour over chicken and bake at 350° for 40 minutes.
Combine zucchini, onion and butter in a skillet. Saute until barely tender. Mix in chilies, flour, salt, pepper, Italian seasoning and parsley. Turn into a 9 x 13-inch baking dish. Sprinkle with grated Jack cheese.
In a large bowl, pour melted margarine. Add sugar and mix well (not necessary to cream the sugar). Add beaten eggs. Mix well. Add all dry ingredients and stir well. Add drained pineapple. Add nuts. Dough will be lumpy. Grease and flour a 13 x 9-inch pan or line pan with foil and grease and flour. Bake at 350° for 35 minutes or until inserted toothpick comes out clean. Cool. Before serving, sprinkle top with powdered sugar. Cut into slices (fingers). These freeze well.
Mix all ingredients together, except flour, baking soda and walnuts. Boil 5 minutes. Cool thoroughly. Add flour, soda and walnuts. Pour into greased and floured iron skillet. Bake in moderate oven for 45 minutes.
Cook onion in oil until transparent. Add minced garlic. Stir about a minute. Add tomatoes. Dissolve chicken bouillon cubes in the 3 1/2 cups of water. Bring to a boil. Add rice and bring to a boil again. Lower heat to low and cover with a lid. Cook 20 minutes. If at this time the rice is done and too much liquid remains, lift lid. If rice is not tender, leave lid on and cook longer. Add 1 package thawed frozen peas to top of rice, after about 15 minutes. Do not stir in until ready to serve.
In large bowl, combine flour and sugar. In saucepan combine butter, shortening, coffee and cocoa. Boil. Pour heated mixture into flour and sugar; add remaining ingredients. Mix well. Pour into a well-greased 11 x 13-inch pan. Bake at 400° for 20 minutes (or until done). Frost with milk chocolate frosting after bread cools.
Combine carrots, noodles and mayonnaise. Place a mound on a salad plate. Press the mound in the middle with a spoon to form a nest. Add a few peas or grapes to the nest for eggs and serve.
Dissolve 3 flavors of Jell-O at a time in 1 cup of boiling water. You will have 3 containers, 1 of each flavor.
Mix all ingredients together. Pour into unbaked pie crusts. They freeze well. Bake 45 minutes at 300°.
Combine first three ingredients. Add one tablespoon salt and 2 cups sifted flour. Beat for 2 minutes with electric mixer or rotary beater. Add 2 eggs and 1/2 cup softened shortening. Beat for 1 minute. Blend in 4 1/2 cups sifted flour and stir until dough is formed. Let rest for 20 minutes. This makes dough easier to handle. Shape into rolls, coffee cake or cinnamon rolls. Bake 15 to 20 minutes in a 375° oven.
Cream together oil, sugar, eggs and vanilla. Coarsely chop the pecans and apples. Sift together flour, salt, soda and baking powder. Dredge apples in flour mixture. Add creamy mixture and pecans. Pour into greased and floured Bundt pan. Bake at 350° for 60 minutes. Let cool completely (about 30 minutes) before inverting.
Rinse raisins and drain. Combine honey and bread cubes; cook over low heat and stir until bread absorbs honey (2 to 3 minutes). Blend milk, slightly beaten eggs, sugar, salt and vanilla together. Add with raisins to bread cubes; mix well. Pour into buttered baking dish. Sprinkle with nutmeg. Place dish in pan of hot water and bake in moderate oven at 350° for 1 hour or until knife inserted in center comes out clean. Serve plain or with whipped cream. Serves 6 to 8.
Put all ingredients in bowl. Beat 12 minutes. Pour into greased and floured tube pans. Bake at 350° for 1 hour and 25 minutes.
Cream together the cream cheese, butter and sugar. Beat in eggs. Stir together the flour, baking powder and salt; stir into creamed mixture. Spoon half of the butter into another bowl. Stir in nuts and chocolate. Drop chocolate and batter from tablespoon in checkerboard fashion into greased 9 x 9 x 2-inch baking pan.
Fill one pie shell as full as you like with cut up apples. Cover with butter and cinnamon. Add Sweet 'N Low if desirable. Take second pie shell and have it at room temperature.
Trim excess fat from chops. Heat oil and brown chops. Remove them and saute onion and garlic. Add remaining ingredients. Put everything in a casserole dish. Cook, uncovered, at 350° for 1 hour or until chops are tender.
Partially freeze meat. Slice thin (with grain for chewy, against grain for tender). Mix all of the remaining ingredients in bowl. Throw in meat; marinate 24 hours. Drain meat. Arrange slices on your oven rack in single layers. Put foil on bottom of oven; it's messy! Leave oven door ajar and bake at 150° for 4 to 7 hours. The longer it is baked, the more brittle. Put in airtight container and store in fridge.
Brown meat; drain fat if necessary. Put ingredients all together; cook slowly. If too thick, add more water. Makes 8 servings. Freezes well.
Mix sugar, flour, cocoa and milk. Cook until thick. Stir constantly while cooking. Add the margarine and flavoring. Add egg yolks. Pour into 2 baked pie shells. Beat egg whites until stiff. Add 1/2 cup sugar, 1 teaspoon cream of tartar and 1 teaspoon vanilla. Put on top and bake until brown.
Cut ribs 2 bones to each piece. Salt, pepper and paprika each piece. Broil 7 minutes one side. Repeat seasonings on other side and broil 5 minutes. Mix sauce ingredients first in deep roasting pan. After broiling rib pieces, immerse in sauce. Cover and bake 2 hours. Bake potatoes along with ribs. Serve with tossed salad. Bake at 350°. Recipe may be doubled if you need more.
Heat oven to 325°. Beat egg whites until stiff. Add sugar and salt; mix well. Add pecans; coat well. Melt butter in 9 x 13-inch pan; add pecans and mix well. Bake 45 minutes in 325° oven, stirring every 10 minutes.
Preheat oven to 350°. Mix brown sugar, applesauce, oil and egg into large bowl. Stir in flour, baking soda, cinnamon and salt. Stir in apples. Spread batter into ungreased square pan (9 x 9 x 2-inches). Bake 25 to 30 minutes or until toothpick in center comes out clean. Cool. Sprinkle with powdered sugar.
Cook the chicken. Put partially cooked broccoli in greased casserole. Add chicken; cut into small pieces. Mix other ingredients. Top with bread crumbs. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes. Very good if you pour on noodles or pasta rings!
Mix together 1 cup sugar, cocoa and boiling water to form syrup. Divide evenly; pour into two unbaked 9-inch pie shells; set aside. Cream 1 1/2 cups sugar and shortening; add eggs and beat well. Combine dry ingredients; add alternately with milk and beat well. Divide evenly. Pour over chocolate syrup in pie shells. (Cake batter will spread to form a white cake over a chocolate layer.) Bake at 350° for about 40 minutes or until toothpick inserted in center comes out clean.
Mix sugar and margarine. Add egg and flavoring. Stir dry ingredients together and blend in. Refrigerate 2 to 3 hours. Heat oven to 375°. Roll dough 3/16-inch thick. Cut with cookie cutter. Place in lightly greased baking sheet. Bake 7 to 8 minutes or until delicately golden. Makes 5 dozen 2 to 2 1/2-inch cookies.
Should be soupy. Brown ground beef. Drain off fat. Add onion, bell pepper, chili powder, salt and pepper. Add soup and water. Stir together and simmer about 15 minutes. Pour in casserole dish.
Melt 2 tablespoons butter to cook the chicken in. Add carrots and rest of the ingredients and simmer uncovered. Stir constantly. Season with salt, pepper and teriyaki sauce. Good over rice.
Dissolve 2 packages yeast in 1 cup lukewarm water; set aside. Mix together the next 4 ingredients. Set aside for 5 minutes to cool. After 5 minutes, add 2 eggs and beat well, then add the yeast mixture. After all is mixed well, put in 3 cups of flour to start. Beat until mixed well and add 3 to 4 more cups of flour. At this point, you may have to stir by hand until all is mixed and dough is soft and firm. It is best to refrigerate overnight and make into rolls, but you can use right away after shaping into rolls. Let rise approximately 2 to 2 1/2 hours and bake at 400° for 12 to 15 minutes. Yields 4 to 5 dozen.
In a large heavy pot, soak pinto beans overnight in water to cover. When ready to cook, add enough fresh water to the pot to cover the beans. Add onions and salt pork. Bring beans to a slow boil. Add hot water as needed while cooking. When beans have softened, add sugar, salt, honey, paprika and chili piquins. Simmer for at least 8 hours, stirring occasionally. Add hot water as it is absorbed. Beans should be very soft. Serves 12.
Mix flour, sugar, pineapple in juice, egg and vinegar in small pot. Stir over low heat until thick. Refrigerate until cool.
Pour oil in 13 x 9-inch pan. Put in cake mix, stir in eggs beaten with water with fork. Spoon pie filling over and cut in. Bake at 350° for 35 or 40 minutes. Serve with whipped topping or ice cream.
Prepare potatoes (any amount) according to package directions. Stir cream cheese into hot potatoes. Add Lawry's to taste and stir until cheese melts.
Dissolve Jell-O in hot water. Add pineapple with juice and cottage cheese. Set aside to cool. Blend evaporated milk slowly into mayonnaise and fold this into Jell-O mixture. Add chopped pecans. Pour mixture into 2-quart Pyrex dish and chill in refrigerator until very firm. Cover with aluminum foil. Keeps well.
In a large bowl, combine first 8 ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight. Coat with bread crumbs. Bake, uncovered, in shallow baking pan at 350° for 45 minutes. Makes 8 servings, each 271 calories and 5 grams of fat.
Thaw strawberries (whole or sliced). Soak sliced bananas in pineapple juice and mandarin orange juice. Mix strawberries, peaches, pineapple and oranges. Pour juice from bananas and add to rest.
Place bacon slices in shallow pan (jelly roll pan). Combine brown sugar and dry mustard; sprinkle mixture over bacon slices. Bake at 250° for 1 hour; drain. Cut into desired pieces with kitchen scissors. These may be served for brunch or an appetizer. Serves 10 to 12 people.
Mix dry ingredients. Add liquid (milk, egg and oil). Put in muffin pans. Bake 20 minutes at 350°.
Clean cucumbers. Put into a jar (whole or sliced). Add garlic, dill and hot peppers and onions (optional). Mix in another pan the water, vinegar and salt. Bring to boil. Pour over pickles; seal jar. Process in hot water bath for 5 minutes. Let set 4 or 5 weeks before opening.
Grate cheese, blend with margarine and add hot sauce. Sift flour and add salt and pepper; mix thoroughly. Roll on floured board and cut into strips or put through a cookie press, using the rope tip. Bake at 375° until golden brown (10 to 12 minutes). Yields 4 to 5 dozen.
Mix together and chill. Roll into balls on ungreased baking sheet. Bake at 350° for 15 minutes. Makes 60 balls. May also be used as a casserole. Spinach balls may be frozen.
Line a cookie sheet with aluminum foil. Place fillet on foil, skin side down. Brush fillet with melted butter. Sprinkle evenly with dill, cilantro, pepper and salt. Top with onions if you wish. Broil until just done, 15 to 25 minutes, depending on thickness of fillet. Remove from broiler; sprinkle with lemon juice or serve plain with lemon wedge garnish.
While your oven is heating to 350°, combine cream cheese, 1/2 cup sugar, flour and egg. Blend until smooth.
Mix all ingredients but whole milk well. Pour into one gallon ice cream freezer can . Fill can up to fill mark with whole milk. Place in freezer. Put in ice and salt mixture according to directions of freezer. Freeze until firm.
Cook broccoli according to package directions. Meanwhile, in a saucepan, melt margarine. Whisk in cornstarch until smooth. Gradually stir in orange juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain broccoli; drizzle with sauce. Yield: 4 servings.
Mix meat loaf type mixture. Make into patties. Cook in skillet and put holes in patties. Put onion and water on top of hamburgers before turning over. Use hot dog buns, cut in half for buns.
Blend softened cream cheese and milk. Add the confectioners sugar, peanut butter and then add Cool Whip (8 ounces at a time). Fill pie crust with mixture and drool chocolate syrup over filling. Top with pecans. Freeze until firm. Remove from freezer prior to serving.
Cook and slice carrots cross ways, like coins. Mix soup, oil, sugar, mustard, vinegar and Worcestershire sauce. Mix well and pour over well drained carrots, pepper and onions. Let marinate for at least 24 hours (1/2 of recipe is enough to make).
Cream butter until fluffy. Beat in granulated and brown sugars. Gradually add egg yolks, one at a time, beating after each addition. Stir together flour, cinnamon, cloves, nutmeg and salt. Sift this mixture twice. Save a little flour mixture and dredge fruit and nuts with it. Mix buttermilk and soda. Add to butter mixture. Mix with jam; beat well. Beat in flour, then stir in nuts and fruit. Beat egg whites until fluffy and fold in mixture. Line two 9-inch pans with greased wax paper, then grease again. Turn batter into pans. Bake in a preheated 350° oven for 1 hour. Remove from pans and cool on rack.
Use one large bottle Wish-Bone Italian dressing. Marinate several hours or overnight. Sprinkle with paprika.
Mix cabbage and salt together; let stand 1 hour. Squeeze out by hand and set aside. Boil together the vinegar, sugar, water, celery seed and mustard seed for 1 minute. Add onion and carrot to cabbage mixture. Pour boiled mixture over and freeze in containers.
Preheat oven to 425°. Arrange chicken in a 9 x 9-inch baking dish that has been sprayed with nonstick coating. Mix mustard and garlic. Spread over chicken. Scrub potato well. Grate and mix with oil. Spread over chicken. Sprinkle with pepper. Bake 25 to 35 minutes until chicken is done and potatoes are golden.
Chop all vegetables. Place all ingredients in a large saucepan. Bring to boil; turn heat down and simmer 15 minutes. Place in sterilized canning jars and seal.
Arrange half of seasonings on a large sheet of heavy-duty metal foil. Place meat on top and add remaining ingredients. Seal foil package, leaving room for juices to collect. Place in a shallow pan. Bake in 325° gas oven for 3 1/2 to 4 hours or until meat is very tender. (This may also be done in a covered casserole; it will cook a little faster and there will be less juice.) Makes 6 to 8 servings.
Beat sugar and cream cheese; fold in Cool Whip and drained pineapple. Pour into both pie crusts. Top with fruit pie filling.
Cut loaf in half lengthwise. Put butter on both halves. Put a thin layer of fresh garlic evenly on both halves. Lightly shake garlic powder on both halves. Place both halves on a sheet pan and cook under the broiler for 3 to 4 minutes or until light golden brown.
Preheat oven to 350°. Combine cream cheese and Italian seasoning; mix well. Spread in bottom of 9-inch round cake pan. Combine cheeses. Sprinkle half of cheese mixture over cream cheese. Spread pizza sauce over cheese. Top with remaining cheese, peppers and onions.
Cook the first 9 ingredients together and stir until thick. Remove from heat. Stir in the mustard. When cool, add the Miracle Whip.
In a well buttered 9 inch square baking pan, combine apples, lemon juice, and the granulated sugar. In a bowl combine the flour, oats, brown sugar, cinnamon, and the salt, add the butter and combine the mixture well.
Mash hot potatoes in large mixer bowl. Add cream cheese and butter. Beat well until cheese and butter are both melted and mixed. Mix in sour cream. To the milk, add eggs and onions. Add to potato mixture with salt and pepper. Beat until light and fluffy. Place in a greased 9-inch round casserole dish and refrigerate for several hours or overnight. Bake in a 350° oven for 45 minutes, until lightly browned on top. Serves 8 to 12.
Cook sausage in large pan, crumbling with a fork; drain. Add green peppers, onions and garlic. Cook 5 minutes, stirring in sausage. Add tomatoes and seasons; stir well. Pour in black-eyed peas with the liquid. Cover and simmer 15 minutes. Serve with grated cheese on top.