HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine blueberries, 1 cup of sugar and 1/4 cup water in saucepan and simmer on low heat until berries soften. In a separate bowl, mix cornstarch and 3 tablespoons water. Add cornstarch to blueberry mixture. Mix together flour, margarine and pecans. Press evenly in a 13 x 9 x 2-inch baking dish. Bake crust at 350° for 20 minutes. Allow to cool.
Sift together flour, cornstarch and sugar. Cream in butter and mix as you would for pie crust. When well mixed, put in an ungreased square pan and pat in evenly. Then pick the entire surface with a fork, as you would a pie shell. Bake in preheated 350° oven for 45 minutes. Remove from oven and cool. Cut into squares and sprinkle with confectioners sugar. Do not spare the sugar!
Coat chicken with flour and fry. Put in soup pot and cover with mixture of rest of ingredients. Bake at 350° for 40 minutes. Take out and add 1 can water chestnuts and slices of green pepper. Bake 10 minutes more. Serve with rice.
Combine oats, coconut, wheat germ, nuts and salt in large bowl. Stir in condensed milk, add oil and mix thoroughly. Spray cookie sheet and spread mixture evenly. Bake at 300°, stirring occasionally for 1 hour. Remove from oven and stir in raisins. Cool. Store in closed container.
Cook potatoes in boiling water for 15 to 20 minutes, until tender. Drain and set aside. Saute onion and green pepper in butter until tender. Add flour, stirring until well blended. Cook one minute, stirring constantly. Gradually add milk. Cook until thickened. Add cheese, salt and pepper. Stir until cheese melts. Stir in potatoes and pimento. Bake, uncovered, at 350° for 30 minutes or until bubbly. Makes six servings.
Mix the pecans, flour and butter. Spread in a 13 x 9-inch dish. Bake 20 minutes at 350°. Beat together the cream cheese, sugar and Cool Whip. Spread on first layer. Mix the pudding, milk and lemon flavoring. Spread on second layer. Spread remaining Cool Whip on top.
Mix cocoa, sugar, oleo and milk together. Bring to a boil, stirring all the time. Cook 1 1/2 minutes. Remove from heat. Add oatmeal, peanut butter and vanilla. Drop by teaspoonfuls on wax paper.
Mix cracker crumbs with oleo and spread in 8 x 10 pan. Soften cream cheese and sweetener, then spread on crumbs.
Drizzle olive oil on bread. Brush garlic on bread. Sprinkle black pepper, oregano and basil to taste on bread. Layer bell pepper, onion, tomato and Provolone cheese on bread. Add layer of sliced black olives. (May add any sliced meat of choice, if desired.) Wrap in plastic wrap 1 to 4 hours before serving. Serves 4.
Combine dry ingredients. Add oil, egg, and milk. Stir just until blended. Fold in apple. Fill greased muffin cups 2/3 full. Bake at 400° for 20-25 minutes.
Cream margarine and sugar. Beat eggs into mixture. Add pineapple, including the juice. Remove the crust from the white bread and cut into bite size pieces. Add to other ingredients. Mix all ingredients well and bake at 350° for 45 minutes in a 1 1/2-quart casserole (in water).
Grease a 9 x 13-inch glass baking dish with extra margarine. Cut bread into 1-inch thick slices. Arrange in bottom of dish. In large bowl, mix all ingredients, except butter. Pour over bread, cover with foil and refrigerate 8 to 36 hours.
In a large saucepan, saute in olive oil the onion and garlic. Add the tomatoes, potatoes, string beans, eggplant, salt and pepper. Allow to simmer for 1 hour. Add the zucchini squash and allow to simmer for another 1/2 hour. Serve hot in soup bowls with buttered hot Italian bread.
Drain artichokes and cut each heart into fourths. Arrange artichokes and eggs in a 1 1/2-quart casserole dish. Melt butter in saucepan over low heat. Blend in flour and remove from heat. Slowly add milk, stirring constantly. Add salt, pepper and Worcestershire; cook over low heat until thickened. Fold in crab meat and pour over artichokes and eggs. Sprinkle with cheese and bake 30 minutes or until bubbly in 350° oven.
Fry seasoned pork chops quickly in a large black-iron skillet that has been lined with a little cooking oil. Remove chops to a heated plater and place in a warm oven. Add 3/4 cup milk and stir, scraping off debris from the bottom of the skillet. Bring to a boil and continue to stir for a minute. Add sifted flour, a little at a time, and blend well. If it gets too thick, add a little more milk. Add pepper to taste and serve over mashed potatoes.
Mix all together until dough is formed. Drop into hot broth. Cook, covered, 10 to 12 minutes with lid on pan. Do not remove cover until time is up. Don't overmix dough; it will be lumpy.
Mix with fork and pour into unbaked deep dish pie shell. Bake 45 minutes at 350° or until pie will not shake.
Preheat oven to 350°. Spray 8-inch baking pan with nonstick cooking spray. In large skillet, melt butter (margarine); add onion. Cook over medium for 5 minutes. Add carrots, spinach and basil. Cook another 3 minutes. Remove from heat and add 1 cup Ricotta cheese. Stuff into shells. Put in baking dish. Cover with sauce and cheese. Bake 15 minutes or until heated through.
Bring brown sugar, margarine and white syrup to a boil. Cook five minutes. Remove from heat and add vanilla and baking soda. Pour over popcorn. Mix well. Put in jelly roll pan. Bake at 250° for one hour. Stir every ten minutes.
In large kettle, saute onion in butter until soft. Add cabbage; cook over low heat, stirring often, for 10 minutes. Add the apples, wine, vinegar, sugar, salt and pepper; mix well. Cover kettle; lower heat and simmer for 1 hour, stirring several times. Uncover kettle; raise heat. Cook until all liquid is absorbed. Pour into large serving bowl. Makes 8 servings.
Mix all together and bake at 350° until toothpick comes out clean. Bake in greased and floured 9 x 13-inch pan.
Make cake according to box instructions. Boil pineapple with 1 cup sugar for 5 minutes. Punch holes in top of cake and spread pineapple on top. Make pudding and layer on top of pineapple. Cover with Cool Whip and sprinkle pecans on top.
Place all the above ingredients in bowl and mix with hands. Add chocolate chips, if desired, or pat on top after patting into greased 9 x 13 pan. Bake at 350° for 10 minutes. Will look goopy but will set up.
Get a pan out, then get a bowl to mix it up. Get flour, some butter and stir it up then. Get 1 egg to put in and some peanut butter. Then get one a half a cup of sugar, stir it all up then put some baking soda in it and bake until it is done!
Coat 2 baking sheets with nonstick cooking spray. Beat margarine and sugars with a mixer until smooth. Add eggs; beat again. Add milk and vanilla; beat again until smooth. Add flour, baking soda and salt; beat until well mixed. Add chocolate chips and stir. Drop by rounded teaspoonfuls, 2 inches apart. Flatten with back of a spoon. Bake at 350° for 10 to 12 minutes, until light brown. Cool on wire rack.
Mix together hamburger (uncooked), water, salt and uncooked oatmeal. Chill for 30 minutes. After meat mixture is chilled, roll into balls. Coat all sides of meatballs with flour. Brown on all sides in a skillet with small amount of oil. Add undiluted chicken soup to top of meatballs and simmer for 20 minutes, making sure balls don't stick to pan. Keep soup scooped onto top of meatballs so they are seasoned well.
Mix together the sugar, eggs, oil, milk and salt. Sift together 3 times the nutmeg, cinnamon, baking powder, 3 cups flour and ginger. Gradually add dry sifted ingredients to liquid ingredients until blended, then add vanilla. Add a little flour at a time to dough to make it easy to handle. Roll out, cut and fry in shortening or oil at 340° in electric frying pan until brown.
Soak bread crumbs in water. Cook onion in butter until light brown. Mix meat, eggs, onion (season to taste with salt, pepper and a dash of nutmeg) and parsley. Form into small balls. Roll lightly in flour and brown in fat. Remove meat balls to bowl. Make gravy from pan drippings and bouillon cubes. Thicken with flour. Return meat balls and cook for 20 minutes.
Mix all ingredients; stir over low heat until thick and clings to a spoon (mixture should form a ball). Remove saucepan to flat, dry surface to cool. When cool, remove from pan and knead until smooth and pliable. Store in airtight container.
Throw all ingredients in large bowl and stir after each one. If stiff, add a little milk. Bake at 350° for 25 to 30 minutes.
Melt butter and stir into sugar. Cool slightly and beat in eggs. Add dry ingredients and mix well. Then add nuts and chips. Bake at 350° for 25 minutes.
Cream sugar, Crisco and butter until fluffy. Add eggs, one at a time; beat well after each. Sift flour before measuring, then add baking powder and salt. Sift twice more. Add to creamed mixture alternately with milk, beginning and ending with flour. Add vanilla. Pour into a 10-inch tube pan that has been greased and floured. Bake for 1 hour and 20 minutes, or until done, at 325°.
Chop onion and saute in oil until tender. Add the rest of the ingredients. Cook on low heat until thickened.
Score each chicken breast half on both sides in a diamond pattern. Rub chicken on both sides with mixture of chili powder and salt. In skillet over medium-high heat, heat butter and oil. Add chicken breasts. Cook about 3 minutes on each side or until browned and cooked throughout. Remove chicken to plate. To drippings in skillet, add marmalade and lime juice. Heat over medium heat, stirring to loosen brown bits from skillet. Return chicken to skillet; cook 2 to 3 minutes longer, until heated through and coated with glaze on both sides.
Brown and drain sausage; set aside. In a medium saucepan, melt margarine over low heat. Blend in flour and pepper. Heat until mixture bubbles. Remove from heat; gradually add milk. Cook rapidly, stirring constantly until sauce thickens. Cook 1 to 2 minutes longer. Add sausage and serve over buttermilk biscuits.
Okay. Wash them in a sink and then dry them off and then you have to put them in a pan and put them in there for 30 minutes, and then you take them out and then you eat them.
Cook the first 3 ingredients on medium heat without stirring until the soft ball stage. Add the remaining ingredients; stir until mixture stiffens, then pour onto waxed paper. Separate quickly. Let set and harden.
Melt butter and cool. Mix together sugar, cocoa, salt, eggs, milk and vanilla. Add butter; stir. Pour into pie shell and bake at 325° for 45 minutes.
Stir flour, sugar, baking powder and salt until well mixed. Cut in peanut butter until mixture is coarse crumbs. Stir in milk until well mixed. Pour into greased 9 x 5 x 3-inch pan. Bake at 350° for 1 hour. Cool on rack. Serve warm.
Soften yeast in warm water. Add 1/2 cup sugar, shortening and salt to scalded milk. Cool. Add 2 cups flour and beat well. Add eggs, yeast and lemon flavoring. Beat well and add remaining flour. Knead until smooth. Place in greased bowl. Cover and let rise until doubled (1 1/2 hours).
Start on high; turn down to low. Cook overnight. Can be served with onions, potatoes, carrots and other vegetables as desired.
Mix yogurt and honey. Cut lime in half and squeeze juice from 1/2 of lime in mixture. Remove pulp from entire lime and add. Mix. Arrange fruit around bowl of dip.
In 2-cup glass measure, add sugar and butter. Microwave on High 1 1/2 to 2 minutes until mixture boils, stirring every 30 seconds. Combine in blender with dry milk. Process until smooth. Refrigerate until needed. Makes one cup.
Heat oven to 400° in 8 or 9-inch square baking pan or 10-inch ovenproof skillet. Melt shortening in oven; tilt pan to coat bottom evenly.
Place fruits in bowl. Sift flour over fruit mixture. In a separate glass bowl, beat egg whites until stiff. Add sugar to egg whites and beat together. Add fruit/flour mixture to egg white mixture. Add nuts. Fold well. Drop by teaspoonfuls on greased cookie sheet and bake at 350° for approximately 15 to 20 minutes or until light brown in color. Check for doneness by flipping over.
Melt sugar and butter. Mix crackers, sugar and butter together. Put in cake pan. With flat end of spoon, pack crust firmly to bottom of pan. Mix pudding, ice cream and milk until smooth. Pour on crust. Let set in refrigerator. Spread Cool Whip over settled pudding. Break up Heath bars and sprinkle over top.
Beat butter and eggs. Add brown sugar. In a bowl, measure flour, soda, cinnamon, nutmeg and cloves. Add to butter and eggs gradually with liquid from raisins. Add raisins and nuts. Place by teaspoon on cookie sheet 2 inches apart. Bake at 350° for about 10 minutes or until brown.
Combine whipping cream, cocoa and sugar in a bowl. Cover and chill. Beat chilled mixture at medium speed of an electric mixer until stiff peaks form. Set aside.
Cream butter and sugar. Add the egg. Add flour, baking powder and salt alternately with milk. Add blueberries. Bake at 400° for 35 minutes in 9 x 9-inch pan.
Combine all dry ingredients in a bowl. Add remaining ingredients, stirring gently until combined. Pour batter into 2 well-greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until bread tests done.
Melt white chocolate over low heat; stir frequently so chocolate doesn't scorch. When completely melted stir in remaining ingredients. Remove from heat. Drop by teaspoon onto wax paper. Let set until firm.
Mix sugar, eggs, yolks, cream and milk with mixer until well blended. Add dry ingredients and mix with wooden spoon until smooth. Add rest of ingredients and mix well. Chill dough one hour. Roll out on floured board and cut with doughnut cutter. Fry in lard at 375°. Dough may be put through doughnut maker in which case, do not chill.
Scrub and rinse tightly closed mussels thoroughly, until completely grit free. Place in a large kettle with all ingredients. Cover tightly. Steam over low heat for 15 minutes or until shells open. Jerk pot upwards from time to time to turn mussels. Remove mussels and strain liquid. Remove top shells from mussels and place on large platter. Pour liquid over mussels. Enjoy!
Cook and bone chicken. Reserve one cup of the chicken broth. Combine soups, green chilies, spices, Tabasco sauce and chicken broth. Blend well. Preheat oven to 350°. Cover the bottom of a 2 1/2 or 3 quart casserole with 2 cups corn chips. Spread half the chicken over this layer, then half the sauce, then half the grated cheese. Repeat, ending with cheese. Bake at 350° for 25 to 30 minutes.
Combine chili sauce, mayonnaise, capers, lemon juice, Worcestershire sauce, Tabasco, salt and pepper. Toss chili mixture with seafood; chill. Halve avocados lengthwise, twisting gently to separate halves. Whack a sharp knife directly into seeds and twist to lift out. Brush avocado with lemon juice; fill with seafood salad and garnish with lemon wedges.
Mix first three ingredients well with mixer. Let stand for 5 minutes. Put pudding between cracker halves. Freeze.
Heat cranberry sauce until melted. Stir dry jello into sauce until dissolved. Add drained pineapple and ginger ale. Chill. Add celery and nuts, mixing well. Chill again in mold.
Beat all together and put in unbaked pie shell. Bake at 350° for 50 minutes.
Combine all ingredients, folding together gently. Chill completely. Serves 6 to 8. May be served with raspberry or strawberry sauce. Canned mandarin oranges is my favorite.
In a Dutch oven, bring a small amount of water to boiling. Add onions; remove from heat. Let stand for 1 minute. Remove onions, reserving water. When cool, tie each green onion around 4 or 5 raw asparagus spears. Return water to boiling; add asparagus bundles. Reduce heat; cover and simmer for 4 to 8 minutes or until crisp-tender.
Combine raisins and 1 cup of water in saucepan. Cook for 3 minutes. Cool. Cream shortening and sugar in mixing bowl until light and fluffy. Blend in eggs and vanilla. Stir in raisins with liquid. Add sifted dry ingredients gradually, mixing well after each addition. Stir in pecans. Drop by tablespoonfuls 1 inch apart onto greased cookie sheet. Bake for 12 to 15 minutes or until brown. Remove to wire rack to cool. Oven temperature for baking is 375°.
Soak gelatin in cold water about 5 minutes. Beat egg yolks slightly. Add 1/4 cup sugar, pineapple, lemon juice and salt. Cook on low heat until of custard consistency. Add the softened gelatin, stirring thoroughly. Cool. When mixture begins to thicken, fold in stiffly beaten egg whites to which has been added the other 1/4 cup of sugar. Fill baked pie shell and chill.
Sprinkle gelatin over 1 cup tomato juice in a medium saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Remove from heat; stir in remaining tomato juice, white wine vinegar and next 4 ingredients. Chill until the consistency of unbeaten egg white. Fold in tomato and the next 3 ingredients. Spoon into 10 slightly oiled 1/2-cup molds. Chill until firm. Unmold onto lettuce-lined salad plates. Top with Avocado Cream. Garnish, if desired. Yields 10 servings.
Prepare lasagna noodles according to directions. Drain and lay flat on a large cutting board. In a bowl, mix together the next 7 ingredients.
Mix everything together and pour into a greased Bundt pan. Bake at 350° for 50 or 55 minutes.
Brown garlic in olive oil. Peel. Slice zucchini and brown. Add chopped onion and saute. Brown lightly. Add chicken broth. Add Wish-Bone Italian dressing. Simmer 15 to 20 minutes. Cook pasta separately. Serves 4 to 6 people.
Cream butter. Gradually add sugar, creaming until light and fluffy. Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Add coconut and blend until smooth. Pour batter into three 9-inch layer pans lined on bottom with wax paper and greased and floured on sides. Bake at 350° for 25 to 30 minutes. Cool in pans 10 minutes, then turn out and cool on racks. While cake layers are cooling, prepare Crushed Pineapple-Coconut Filling and Seven Minute Frosting.
Cook okra until tender. In saucepan, cook onion in 2 tablespoons margarine until tender (do not brown). Blend flour and salt. Add milk, all at once. Cook and stir until thickened. Add cheese and stir until melted. Fold in sliced okra and tomatoes. Place into a one-quart casserole dish. Combine bread crumbs with remaining margarine. Sprinkle around edge of casserole. Bake at 350° for 30 minutes.
Preheat oven to 350°. Mix crumbs, 2 tablespoons sugar and margarine. Press in bottom of a 9-inch spring-form pan. Bake 10 minutes and cool. Turn oven down to 300°. Beat cream cheese in a large mixing bowl. Add 1 cup sugar gradually, beating until fluffy. Add lemon peel and vanilla. Beat in one egg at a time. Pour over crumb mixture.
Blend in mixer. Makes one 9-inch pie. Cook 10 minutes on 450° then 1 hour at 350°.
Cream the butter with powdered and granulated sugar. Beat in eggs until smooth. Slowly stir in remaining ingredients. Chill dough for easy handling. Shape into walnut size balls. Dip in granulated sugar. Place on ungreased cookie sheet 3 inches apart. Flatten each cookie with the bottom of a glass dipped in granulated sugar. Bake at 350° for 10 to 12 minutes. Makes 4 to 5 dozen.
Soften yeast in warm water. Combine milk, sugar, shortening and salt; cool. Add 1 1/2 cups flour; beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, cover and let rise to double bulk. (Except Refrigerator Rolls, do not let rise.) Turn out on floured board and shape as desired. Cover to rise. Bake in greased pan at 400° for 12 to 15 minutes.
In a large saucepan cook potatoes, covered in boiling salted water for 25-30 minutes or until done. Drain and rinse in cold water. Peel and cube potatoes.
Cream margarine, shortening and sugar until light. Add eggs, one at a time. Mix together milk and cherry juice. Measure sifted flour and add to first mixture alternately with cherry-milk mixture. Add 1 teaspoon vanilla. Stir in half of the cherries. Reserve the rest of cherries for icing. Bake at 300° for 1 1/2 hours.
Use desired amount of cold water (hot, if you're in a hurry!) from faucet in sink. Place in pan or tea kettle and turn on high heat. Watch carefully so it does not burn. When it bubbles, remove from heat; it is done.
Mix together dry ingredients and set aside. Peel and slice apples. Fill an 8x10 casserole dish with apples. Mix butter in with dry ingredients and sprinkle over apples. Bake at 350 degrees for about 25 minutes.
Drain pineapple. Reserve 1/3 cup of juice. Slice chicken in strips. Stir-fry with garlic and ginger in oil. Add pineapple, carrots, onions and pepper. Steam for 2 to 3 minutes. Stir in spaghetti.
Combine 1/2 cup canned tomato sauce, bread crumbs, ground meat, onion, green pepper and oregano in a bowl; mix with a fork. Pat gently into sides and bottom of a greased 9-inch pie plate. Combine the Minute rice, 1 1/2 cups tomato sauce, 1 cup water, 1/2 cup grated Cheddar cheese and 1/2 teaspoon salt. Spoon rice mixture into meat shell. Cover with aluminum foil. Bake in moderate oven at 350° for 25 minutes. Uncover; top with remaining 1/2 cup cheese. Bake, uncovered, for 10 to 15 minutes.
Divide in half. Wrap in foil. Bake at 375° for 1 hour. Makes 2 servings. Weight Watchers program count as: 1 bread, 4 vegetables and 4 ounces protein.
Heat oven to 450°. Generously grease six 6-ounce custard cups or 8 medium muffin cups (2 1/2 x 1 1/4-inch). Beat eggs slightly in a medium bowl. Stir in remaining ingredients with fork or wire whisk just until smooth (do not overbeat). Fill custard cups half full, muffin cups 3/4 full. Bake 25 minutes at 325°. Bake 10 to 15 minutes longer.
Mix equal parts of Dr. Pepper (or other soft drink) and milk. Pour mixture into an 8 or 9-ounce cup. Freeze for 1 hour. Serve with a spoon.
Saut veggies in butter; add shrimp and cook until pink. Add soups and continue cooking until shrimp are done. Add crumbled cornbread; put mixture in casserole dish and bake for 30 to 45 minutes at 350°.
Brown meat and onions. Drain well. Stir in tomato sauce and spaghetti sauce mix. Cook over low heat for 10 minutes, stirring frequently. Spoon into a lightly greased 13 x 9 x 2-inch baking dish. Top with sour cream and sprinkle with cheese. Unroll crescent rolls and place on top of cheese. Bake uncovered at 350° for 20 to 25 minutes. Crust will be golden brown.
Wash chicken. Dip in egg and then in bread crumb mix. Heat oil in skillet. Fry chicken until done. Remove and lay chicken in baking pan. Add salt, pepper, garlic salt and Parmesan cheese. Spread spaghetti sauce over chicken. Add Mozzarella cheese and bake until cheese melts. Serve over bed of buttered noodles. Serves 4.
Cream together sugar and butter. Add eggs; beat well after each addition. Add cooled potatoes and chocolate. Sift together flour, baking powder and spices. Add to cake mixture alternately with milk, beginning and ending with flour. Add black walnuts; this helps to make the cake. Pour into two 9-inch lightly greased and floured pans and bake at 325° to 350° according to your stove. Let cool and frost with Potato Cake Icing.
Heat oven to 375°. Cook bacon crisp. Drain, reserving 1 tablespoon of drippings. Add green pepper and onion. Cook over medium heat until tender. Stir in corn, milk, margarine, salt and pepper. Cook over medium heat until mixture is hot and bubbly. Remove from heat. Stir in potato flakes and sour cream until well blended. Spoon mixture into greased 11 x 7-inch pan. Top with bacon, Parmesan cheese and green onion. Bake for 20 to 25 minutes or until heated through.
Combine first 3 ingredients in a large bowl; make a well in center of mixture. Combine next 3 ingredients; add to dry ingredients, stirring just until moistened. Place miniature paper baking cups into miniature (1 3/4-inch) muffin pan. Coat inside of paper cups with cooking spray. Spoon batter into cups, filling 3/4 full. Bake at 400° for 18 minutes or until lightly browned. Yield: 4 dozen.
Beat eggs and sugar well. Add vanilla and flour with baking powder and salt. Then add milk and Crisco which have been brought to a boil. Bake at 350° about 25 minutes. Cover with the following topping and slip under broiler until bubbly.
Cook cauliflower (broken up) until tender; drain. Mix next 4 ingredients. Pour over cauliflower in a 2-quart baking dish. Top with crumbs. Bake at 350° for 30 minutes. Serves 8.