HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs until light, gradually add sugar and continue beating at a high speed for 15 to 20 minutes until batter is thick and lemon colored. Add anise. Sift flour and soda and blend with egg mixture at a low speed. Cover bowl with wax paper or foil and let stand 15 minutes (so it is easier to work with). Divide into 3 parts. On lightly floured surface roll dough to 8-inch square, 1/4 inch thick. Let rest 1 minute. Flour mold and press design, cut and place on lightly floured surface. Cover with a towel all night. Grease a cookie sheet well. Brush off excess flour from the cookie sheet. Bake about 15 to 20 minutes at 300°. Yield 6 dozen cookies.
Mix the first 5 ingredients together. Then, add beaten eggs into the oil and add to the first mixture. Bake for 1 hour in a 350° oven.
Beat eggs; add sugar and beat 2 minutes. Stir in pumpkin. Sift dry ingredients together and add to pumpkin mixture. Spread on greased and floured wax paper in oblong pan; sprinkle with nuts. Bake at 375° for 15 minutes. Turn out onto confectioners sugar-covered cloth; peel off wax paper. Roll up (very easy) and let cool. Add filling and re-roll.
Preheat oven to 400°. Cut eggplants in half lengthwise. Make deep slits in the flesh (do not pierce the skin) and insert 2 cloves garlic in each half. Place eggplants in shallow roasting pan, skin side down, and sprinkle tops with salt. Cover with foil and bake for one hour or until eggplants and garlic are tender. Cool. With a spoon, scoop eggplants and garlic out of skin into bowl. Mash well with fork. Stir in lemon juice, oil, pepper and salt. Mix well. Gently fold in remaining ingredients except endive. Refrigerate, covered to chill.
Mix and roll out 1/2 to 1-inch thick. Cut biscuits with a glass. Baste with melted butter before and after baking.
Mix Ranch dressing and cream cheese. Place crescent rolls on cookie sheet; bake as package directs. When cool, spread cream cheese mixture over crust. Place veggies on top. Slice in small pieces and chill for an hour.
Cook potatoes; drain. Fry bacon and add onion and cook until onion is soft. Add bacon and onion to potatoes and set aside. Put remaining ingredients into a saucepan and simmer for 10 to 15 minutes. Add potato mixture. Stir and cook over low heat. Do not boil.
In medium skillet with oil, cut sausage into thin round pieces. Fry sausage until done, then remove and drain. Add potatoes and onions. Cook on medium high heat with enough water to make steam. Keep adding water. Cover until water is gone and potatoes and onions are done. Add sausage to pan. Simmer for 15 minutes longer. Enjoy!
Preheat oven to 350°. Mix milk and eggs together. Dip eggplant, peeled and sliced, into egg mixture; shake in Shake 'n Bake until coated. Fry in oil until tender.
Cream together butter, sugar, egg and molasses, blending well. Mix together flour, baking soda and cinnamon. Add to creamed mixture, mixing well. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes about 50 cookies.
Saute onion in butter until tender, not brown. Cook rice for 10 minutes. Drain. Boil broccoli until tender and drain. Combine all ingredients in casserole dish and bake at 350° for 1 hour.
Cream first six ingredients. Blend in dry ingredients. Bake on greased baking sheet at 375° for 10-12 minute.
Crumble bread in 13 x 9 inch pan. In a medium bowl mix sugar and eggs. Add cinnamon or vanilla to taste and raisins if preferred. Pour over bread, mix well. Add milk until all the bread is very moist. Bake at 350 degrees for 1 hour. Bread will pull away from side of pan when done.
Crush crackers. Chop nuts. Cut cherries and grind coconut. Add milk and mix thoroughly. Line graham cracker box with aluminum foil and pack cake in it. Keep in refrigerator for a month or longer.
Add first 4 ingredients together. Mix well and let come to a boil. Set aside to cool. Mix flour, sugar (granulated), soda, buttermilk and vanilla to taste. Add boiled mixture and stir real well. Pour in an 8 x 13-inch pan. Cook at 325° for 25 to 30 minutes. Punch holes in cake. Make frosting with the oleo, cocoa, powdered sugar, vanilla and enough milk to be creamy. Heat and pour over cake while hot. Do not boil.
Crush enough peanuts to cover 9 x 13-inch pan. Then sprinkle brown sugar over nuts. In separate bowl, mix cream cheese and Cool Whip. Spread over nuts. Slice apples and stand them up in the pan.
Heat oven to 350°. Grease cookie sheet. Mix and stir (crumble). Place in oven for 20 minutes, turning occasionally as baking. Remove and cool completely. Save 1 1/2 cups for topping. Mix the rest into 1/2 gallon of vanilla ice cream. Put on topping and drizzle chocolate syrup over crumb topping. Refreeze and serve.
Bring sugar and syrup to boil on medium heat. Remove from heat and add peanut butter and Special K. Drop on wax paper and cool.
Prepare rice according to package directions. In a large skillet, brown ground beef and onion; drain.
Frozen bread loaves, let thaw and rise at least 8°. Roll out like a round pizza (very thin). Sprinkle with Mozzarella cheese and chipped pepperoni slices. If you like hot also include hot pepper seed or fresh hot peppers. My favorites! Roll very tight; long ways and place on greased cookie sheet diagonally. Cut slits on top and rub top with egg to glaze and sprinkle sesame seed on top. Follow baking directions on bread package. After cool, slice. Enjoy!
In medium bowl beat the butter, sugar and vanilla extract until smooth and creamy. Mix in flour and salt until well combined. Add the nuts, mixing well. Cover and chill at least 1 hour or until dough is stiff enough to shape into marble size balls. Place cookies on ungreased baking sheets. Bake at 400° for 10 to 12 minutes or until set, but not brown. While still warm, roll into powdered sugar. Let cool. Roll in sugar again.
Trim fat off chops and brown in oil in skillet. Remove and set aside. Add to skillet green pepper, celery and onion. Saute lightly and drain off fat.
Slice tops off squash. Scoop out seed. Mix stuffing mix with chicken broth as liquid according to package directions, adding onion and celery. Fill squash with mix, rounding up well. Bake at 350° until squash is tender.
Combine all ingredients in 2-quart bowl. Microwave on High for 2 minutes. Stir well. Pour into 8-inch square pan and freeze for 20 to 30 minutes. Cut into squares.
Cook broccoli as directed; drain and cook. Mix beaten eggs, mayonnaise, mushroom soup and onions. Layer broccoli, cheese and mixture. Sprinkle potato chips or crushed cracker crumbs on top. Bake 40 minutes at 350°.
Mix together lightly and thoroughly the beef, salt, pepper and egg; mix in rice. Cook cabbage leaves in salted water just until tender; drain. Melt oleo in skillet. Add the onion and cook until tender. Blend in a mixture of the soup and water; add celery, parsley, lemon juice, sugar, salt and pepper; simmer 10 minutes. Place 1/4 cup of the meat mixture in the center of each leaf and roll up tucking ends in toward center. Use wooden picks to hold. Place rolls in a large, heavy skillet. Pour sauce over rolls, cover tightly and cook slowly for 2 hours. Serve immediately.
Drain yams; mash thoroughly. Mix the ingredients and spread in 13 x 9-inch casserole dish.
Mix and set aside to cool the water and Bran Buds. Cream the shortening and sugar. Add the eggs and buttermilk. Add the Bran Buds. Sift the flour, soda and salt together. Add to the shortening mixture. Add the All-Bran and stir. Add the nuts, raisins or dates as desired. Can be stored in glass jars in refrigerator for 1 to 2 weeks. Recipe can be cut in half. Bake at 400° for 15 to 20 minutes.
Beat cream cheese until fluffy. Add milk, then lemon juice and vanilla. Pour into graham cracker pie shell. Refrigerate 3 hours before eating.
Place garlic and parsley in oil and simmer in a skillet over medium heat until garlic becomes yellow. Add shrimp. Simmer 10 minutes, stirring frequently. Add cooking wine and simmer over a medium heat 10 more minutes, stirring frequently. At this point, if the sauce is not thick enough, 1 to 3 tablespoons of plain bread crumbs may be added as a thickener. Serves 4. Best served with peeled, boiled potatoes.
Combine first 6 ingredients, mixing until well blended. Stir in chicken, celery and pimento; set aside.
Cream the cheese and mix well with mayonnaise. Whip cream and add. Fold in sliced olives, crushed pineapple and cranberry sauce cubes. Pack in refrigerator tray and freeze for 3 to 4 hours. Slice and serve on lettuce.
For each cup of broth, mix 1/4 cup cold water and 2 tablespoons flour. Mix until smooth and add to boiling broth, stirring constantly. Cook 1 minute or until thickened.
Cook on medium-high heat the first 4 ingredients until mixture starts boiling, then turn to low heat and cook approximately 7 minutes. Pour in mixing bowl and add vanilla and peanut butter. Beat with electric mixer until mixture begins to get firm.
Combine pudding and milk in a medium bowl and beat until well blended. Let stand 5 minutes then fold in Cool Whip. Stir 1 cup of the cookies into the pudding. Spoon into the pie crust. Sprinkle with remaining cookies. Freeze about 4 hours.
Mix all, except corn muffin mix, then add mix. Turn into a greased 9 x 13-inch pan. Bake in 400° oven for 20 to 25 minutes. Cut in small wedges.
Brown the chicken in the vegetable oil in a frying pan. Add the onion and pepper. Cook for 5 minutes, or until the vegetables are tender-crisp. Stir in the soup, water and soy sauce (I've never tried it with soy sauce but the recipe calls for it). Heat to boiling. Reduce the heat to low. Cover and simmer for 5 minutes or until the vegetables are tender. Serve over rice. (I use Minute rice, since it can be soaking while you're cooking the chicken mixture.)
Mix all ingredients, except buttermilk. Add enough buttermilk to form a pouring consistency, like cake batter. Pour into a hot, greased iron skillet or baking pan. Bake at 350° until done, about 20 minutes. Serves 4 to 6.
Place chicken, salt and black pepper in a large pot. Boil over medium heat until tender. Remove chicken from stock. Combine flour, shortening and water in a mixing pan. Mix well to form soft dough. Roll out paper thin. Cut in small strips. Drop in boiling broth. Stir lightly. Cook dumplings for 10 to 15 minutes or until tender. Remove from heat and add chicken. Serve hot.
Combine cracker crumbs and one stick butter. Pack into 9 x 13-inch pan. Beat eggs, 2 sticks butter and powdered sugar together for no less than 15 minutes. Spread this over the unbaked crumb crust. Add the sliced bananas and pineapple. Add layer of whipped topping. Top with chopped cherries and pecans. Refrigerate overnight.
Mix popped corn and nuts in a large mixing bowl. Combine sugar, margarine and corn syrup in large saucepan. Bring to a boil over medium heat, stirring constantly. Boil (stirring) 10 to 15 minutes, or until mixture turns a light caramel color. Remove from heat. Stir in vanilla. Pour over popcorn and nuts, mixing to coat well. Spread to dry on ungreased cookie sheet. Break apart and store in tightly covered container.
Pour water and gelatin into blender. Process on high for 30 seconds. Add sugar. Process 5 seconds. Add remaining ingredients except fruit. Process 1 minute or until mixture is smooth. Pour into dessert dishes and chill 1 hour. Serve, topped with fresh berries.
Mix sugar, egg yolks and shortening. Mix well. Add flour and baking powder alternately with milk. Beat egg whites last. Fold into batter. Bake at 350° for 30 minutes.
Soak sun-dried tomatoes in hot water until softened, then cut into bite size pieces. Saute garlic in the olive oil in a large saucepan. Add the crushed tomatoes and all other ingredients, except the parsley. Simmer about 15 minutes to blend the flavors. Add the parsley; simmer a few minutes longer. Serve over fresh cooked pasta (penne and rotelli are recommended).
Combine first 5 ingredients. Add sour or buttermilk and let stand for 1/2 hour. Combine eggs, oil and honey and add to first mixture. Beat well. Sift together flour, baking powder and soda and add all at once to egg mixture. Stir until well-moistened. Fill muffin pans. Bake at 400° for 15 to 20 minutes.
Boil and debone chicken. Grate cheese. Chop celery. Smash Ritz crackers. Beat eggs. Mix together and bake at 350° for 1 hour.
Put roast in heavy aluminum foil. Cover with onions, pepper, celery and orange juice. Sprinkle garlic and wine over meat. Wrap foil tight. Roast at 350° for 2 1/2 hours.
Wash beans and soak overnight. Drain and top with 6 cups of water. Simmer until done. Add 1 can of tomato soup. Also add 1 pound cooked ground beef. Simmer a few more minutes. Do not add salt of any kind until the last 5 minutes as this toughens the beans and the cooking time will take twice as long.
Punch holes in a paper bag. Put tomatoes in there then put 1 banana in there. Set it all in the cabinet. Leave it for a few days.
Beat eggs well and add sugar, cornstarch, cocoa, melted oleo and vanilla flavoring. Beat and pour into unbaked pie shell. Bake 30 minutes at 350°. This makes a thick pie.
Season pork chops and brown on both sides. Put in a baking pan. Mix remaining ingredients; pour over chops. Cover with foil and bake at 350 degrees for 1 hour.
Combine ingredients in small saucepan, stirring often. Cook over low heat until heated through.
Cook broccoli in chicken broth for 15 minutes. Saute in butter until tender. Add flour and stir until smooth. Add all the milk and cook until thickened. Add to broccoli and broth. Add cheese and stir until it melts. Turn stove to simmer and cook for 30 minutes, stirring often. Season to taste. Makes about 3-quarts.
Melt butter in a 9 x 13 x 2-inch pan. Combine flour, 1 cup sugar and milk. Spoon evenly over margarine. Do not stir. Combine fruit with remaining cup of sugar (may need more sugar if fruit is tart). Bring to a boil. Ladle over butter. Do not stir. Bake at 375° for 30 to 45 minutes or until brown.
Beat oleo, sugars and vanilla until blended. Add eggs and milk. Beat well. Stir together flour, cocoa, baking soda and salt. Gradually add to oleo mixture, blending well. Stir in chips. Shape dough into 1-inch balls. Place balls on ungreased cookie sheet. Bake 10 to 11 minutes at 350°. Cool 1 minute. Remove to wire rack. Carefully press one chocolate kiss in center of each cookie. Makes about 4 dozen.
Mix the first 7 ingredients well and spread in a dish. Layer the lettuce, tomatoes and cheese. Pour 1 jar of picante sauce over top. Chill at least 6 hours.
Brown beef in small amount of butter. Add tomato sauce, sugar, salt and pepper. In a separate bowl, combine sour cream, cream cheese and chives. In a 1 1/2-quart dish, alternate layers of cooked noodles, beef sauce and cream cheese mixture, ending with cream cheese layer. Top with grated Cheddar cheese. Bake at 350° for 20 minutes or until bubbly.
Mix all ingredients well and pour into an unbaked pie shell. Bake at 350° for 35 to 40 minutes.
Combine processed cheese spread and sour cream in saucepan; stir over low heat until processed cheese spread is melted. On serving platter, layer half of chips, processed cheese spread mixture, tomatoes, avocados and onions; repeat layers. Makes 6 to 8 servings.
Season breasts with Cavender's seasoning. Cover with dressing and let sit overnight. Turn breasts several times. Grill or bake in a 350° oven.
Cut away all fat and membrane. Place roast in slow cooker with 2 cups water; add remaining ingredients. Cook until meat falls apart. Makes great sandwiches served with marinated coleslaw on sesame buns. If desired as a main dish, shorten cooking time and add one envelope brown gravy mix. Slice and serve gravy over rice or mashed potatoes.
Cut bacon in 1-inch pieces and fry until crisp. Remove bacon. Add vinegar, sugar, onion, cabbage, salt and pepper. Cover. Simmer for 5 minutes. Stir in drained beans. Cook 5 more minutes. Pour into serving dish and top with crisp bacon pieces.
Sift flour and soda together. Cream sugar and butter. Add eggs, one at a time, alternating with one cup flour. Add fruit and nuts. Batter will be stiff. Drop by spoonful on ungreased cookie sheet. Bake at 300° for approximately 15 minutes.
Combine all ingredients, mixing well. Roll into balls. Sprinkle with paprika. Bake on oiled cookie sheet 30 minutes at 325°. Serve with gravy or tomato sauce. Serves 4.
Mix all ingredients except for flour in a large mixing bowl. Add flour, one cup at a time, mixing each cup well. Drop by teaspoonfuls onto cookie sheet sprayed with Pam. Sprinkle with sugar and cinnamon mixture or with sugar. Bake in a 350° oven for 8 to 10 minutes. Do not overbake.
Cook beans according to package directions; drain. Melt 1 tablespoon butter; add flour, salt, pepper and Accent. Heat until bubbly. Remove from heat; gradually add sour cream and mustard. Heat, stirring constantly, but do not boil. Add beans, cheese and onion to sauce. Put in casserole. Saute bread crumbs in 2 tablespoons butter. Top mixture with buttered bread crumbs. Bake at 350° for 15 minutes or until heated through.
Cook onion in medium saucepan, covered, over very low heat until soft, adding water if necessary to prevent scorching. Line bottom of 9-inch pie pan with tuna. Sprinkle with cooked onion. Top with cheese. Combine eggs, milk and salt in small bowl; mix well. Pour over cheese. Bake in preheated 350° oven for 30 minutes or until set. Let stand at least 10 minutes before cutting. Garnish as desired. Makes 8 servings.
Brown hamburger and drain. Mix all ingredients together, except bacon. Bake at 350° for 1 hour, uncovered. Fry and crumble bacon. Top beans with bacon when finished baking.
Soak bread in water. Squeeze and mix with other ingredients. Shape in small balls. Brown quickly in hot butter. Remove as they brown. Scrape all brown particles in skillet, make a flour base gravy and put meatballs back in this. Heat before serving. Pour 3 tablespoons cream over balls just before serving.
Toss potatoes, cheese, mayonnaise and onions together. Turn into a buttered 2-quart baking dish and season with salt and pepper. Top with bacon and olives. Bake at 350° for 45 minutes or until bubbly (do not overbake).
Cut broccoli into bite size pieces. Mix broccoli, green onions, pecans and raisins.
Warm applesauce over low heat. Stir until cream cheese is dissolved in hot applesauce. Add jello and dissolve. Add 7-up and mold.
Mix Ricotta, eggs and powdered sugar in large mixing bowl. Add flour and baking powder; mix well. Drop in hot Crisco by tablespoons. Deep fry until golden brown. Serves about 3 dozen.
Blend all ingredients well with a wire whisk. Very sharp. For milder, use 1/2 amounts of mustard and horseradish, or add additional 1/2 jar jelly and preserves. Good with celery, green pepper, white turnips (sliced very thin) and cauliflower. Or it can be served over cream cheese with crackers.
Cream butter and sugar. Add eggs, one at a time, stirring well. Add undrained pineapple and bread cubes. Bake in a shallow casserole dish at 350° for about 1 hour, until golden brown.
Cream shortening, sugar and eggs together until light. Stir in buttermilk. Sift together dry ingredients; stir into creamed mixture. Stir in oats, raisins and nuts. Drop from tablespoon on lightly greased cookie sheet. Bake at 400° about 8 minutes.
Arrange cutlets in a lightly greased baking dish. Put 1 slice of cheese on each cutlet. Mix together soup and wine until blended. Spread evenly over meat. Sprinkle stuffing mix on top. Drizzle margarine over top. Bake at 350° for 45 minutes. Can be made ahead of time. Cover and refrigerate.
Mix beer, baking powder, seasoned salt, egg and flour. Dip corn in batter; fry in deep fat at 375° until golden brown. Place in brown paper bag with paper towels. Will keep warm for hours.
Stew chicken with the 1 celery stalk and salt and pepper until done (approximately 1 1/2 hours). Remove chicken. Strain stock and put into refrigerator until fat is firm on top. Remove and scrape off fat. Return stock to pan. Add 4 cups water. Bring to a boil and add bouillon cubes, celery, carrots and onion. Simmer for 15 minutes. Bring back to a full boil and add noodles. Cook until done (8 to 10 minutes). Return deboned chicken to pot. Add salt and pepper to taste. Serves 8.
Preheat oven to 350°. In a 9 x 13-inch pan, dump the pineapple. Distribute the cherry pie filling over that evenly. Over that, sprinkle the yellow cake mix evenly. Drizzle melted butter over all. Bake at 350° for 35 minutes. Serve with Cool Whip or ice cream. Serves 16 to 20.
Preheat oven to 350°. In medium bowl, blend the first 4 ingredients until smooth. In another bowl, blend 3 eggs, corn syrup, 1 teaspoon vanilla extract and 1/2 cup sugar until smooth. Pour mixture into the unbaked pastry crust. Sprinkle with the chopped pecans. Gently pour first mixture over nuts. Bake on center oven rack for 50 to 60 minutes, until center is just set and pastry is golden. Cool on wire rack. Makes 8 servings.
Mix everything except the Jiffy mix. Then add the Jiffy mix. Pour into a well-greased 9 x 12-inch pan. Bake at 400° for 20 to 30 minutes.
Preheat oven to 225°. Mix pretzels, Cheerios, Rice Chex and peanuts in a large roasting pan. Set aside. Melt butter over a low flame. Add Worcestershire, celery salt, garlic powder and onion salt. Mix until blended. Pour butter mixture over dry mixture and stir well. Bake at 225° in a covered roaster for 1 hour. Stir mixture. Uncover and bake for another hour at 225°. Stir mixture. Increase temperature to 300°. Bake for 1/2 hour, stirring every 10 minutes.
Mix and put in greased Bundt pan. Preheat oven to 350°. Bake 1 hour and 10 minutes. When cool, sprinkle with sifted confectioners sugar.
Mix cucumbers, green peppers, onions and salt. Place in covered container and refrigerate overnight. Make brine by boiling sugar, vinegar and celery salt. Cool completely. Pour over cucumbers. Do not remove any of the juice that comes from cucumbers.
Batter steak before frying. Oil frying pan and cook steak until brown. Drain tomatoes, mash up and mix with remaining ingredients. Add to steak.
Heat oil in wok. Saute carrots and celery. Add meat and rice. Stir well until each grain of rice separates and is heated through. Add scrambled eggs and soy sauce. Turn off heat and add green onions and salt and pepper to taste. (You can also use any kind of vegetables.) Serves 6.
Mix ingredients together. Roll in balls size of buckeye. Bake at 300° for 30 minutes on greased cookie sheet. Serve hot.
Slice cookie dough and place in a circular pattern overlapping 1/8-inch on pizza pan. Bake 12 minutes at 325° or until light brown. Let cool.
Mix butter, sugar and egg. Mix bananas with soda and milk; add to butter mixture. Add remaining ingredients. Bake for 30 minutes at 375°, then for 25 minutes at 350°.
In large skillet, melt butter and saut onions for approximately 10 minutes. Remove from heat. Stir in chicken, chiles and cream cheese. Spoon chicken mixture on center of tortilla. Roll up and place seam side down in glass baking dish (13 x 9-inch). Sprinkle with cheese and drizzle cream on top. Bake until cream thickens and cheese melts, approximately 20 minutes at 375°.
Blend egg and sugar. Add peanut butter. Drop by teaspoons onto cookie sheet. Top each cookie with a chocolate star. Bake at 350° for 10 minutes on ungreased cookie sheet.
In sauce pan, combine Orange Juice, Jalapeno Peppers, Cumin, Salt, and Pepper. Cook over medium-high heat until mixture begins to simmer. Stir in Onion. Combine Corn Starch and Water until smooth; add to the sauce. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Remove from the heat. Stir in Oranges and Cilantro; keep warm.
Mix cottage cheese with jello. Add oranges and Cool Whip. Mix well. Let set 1 hour. Keep refrigerated.
Mix together sugar, Karo syrup, water, vanilla and raw peanuts. Cook over low heat until peanuts begin to pop. Remove from stove. Stir in soda. Stir well. Spread very thin on greased pan. Set until cool. Break into desired pieces.
Combine eggs, oil, water and pumpkin. Then add flour, sugar, soda, salt, cinnamon, nutmeg and cloves. Mix well. Makes 2 loaves. Bake at 350° for 65 to 75 minutes.