HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the trifle sponges in half and spread with jam, then sandwich together. Arrange in the base of a glass serving dish. Cover with ratafias and sprinkle with sherry. Coat the bananas in lemon juice. Arrange the bananas and cherries on top of the ratafias. Heat the milk in a medium saucepan until almost boiling. In a large bowl, whisk together the eggs, lemon rind and sugar until pale, then pour on the hot milk, stirring continuously. Return to the saucepan and heat gently, stirring continuously, until the custard thickens enough to coat the back of a wooden spoon. Do not allow to boil. This takes about 20 minutes. Set aside to cool. Pour the custard over the trifle and leave until cold. Whip the cream until stiff and pipe on the top of the trifle and decorate with glace cherries and nuts.
Wash vegetables before cutting. Mix salt and water. Pour over vegetables and let stand overnight. Bring to boiling point and drain in colander. Add to dressing and cook until vegetables are heated through. Pour into sterile jars and seal.
Fry bacon, drain and crumble. Fry hamburger, drain it. Drain beans and reserve liquid. Mix all ingredients in a 2-quart casserole. Salt and pepper to taste. Bake at 350° for 1 hour. If liquid cooks out, add some of reserved bean liquid. (Add 1 teaspoon of baking soda to help eliminate gas.) Serves 6 to 8.
Stir together butter or margarine, brown sugar, salt and syrup. Bring to boil. Cook 5 minutes on low heat. Stir in soda and vanilla. Pour over popcorn and stir to coat. Bake in large pan for 1 hour at 250°. Stir every 15 minutes.
Preheat oven to 350°. Spray Pam or other spray oil into cast frying pan. Mix all ingredients in large bowl with a fork. Mixture will be quite sticky, and it should be. Spoon sticky mixture into frying pan and bake for 50 to 55 minutes. Enjoy!
Bake ham in a 325° oven, allowing 30 minutes per pound. One hour before baking is complete, remove and score ham in diamond design.
Combine flour, sugar, cocoa, baking powder, salt and nuts. Set aside. Combine oil, eggs and vanilla; add to dry ingredients. Do not overmix. Spread in a 13 x 9 x 2-inch pan. Bake at 350° for 20 to 25 minutes or until toothpick inserted in center comes out clean. Yield: 24 brownies.
Mix flour, butter and chopped nuts; press into a 9 x 13-inch glass baking dish. Bake at 350° for 20 to 30 minutes. Cool crust.
Grill chicken with fajita spice sauce. Saute onions, green pepper and red pepper in oil until soft. Do not burn. Warm tortilla shells according to package directions. Slice lime in quarters. Serve warmed tortillas with chicken, onions, pepper and garnishes of salsa, sour cream and guacamole.
Add last three ingredients to cooked squash and mound on squash. Bake at 350° for 20 minutes.
Spread dough on greased cookie sheet or pizza pan. Sprinkle sliced shallots on dough. Arrange sliced avocado on dough, evenly distributed. Cover dough to edges with a layer of sprouts (be generous, they bake down). Sprinkle with dried oregano to taste. Cover with sliced Muenster cheese. Bake in hot oven (400°) 20 to 25 minutes.
Preheat oven to 300°. Mix ingredients together, adding one egg at a time. Bake at 300° for 1 hour in tube pan.
Mix pretzels, sugar and butter or margarine (melted); spread in 9 x 13-inch pan. Bake at 400° for 6 minutes. Mix cream cheese, sugar and Cool Whip. Spread carefully on pretzel mixture; mix strawberry Jell-O until dissolved with 2 cups boiling water. Add strawberries. Refrigerate until almost jelled. Put onto cream cheese mixture. Chill.
Put into crock in the order listed. Cover and cook on high 2 to 3 hours, stirring occasionally. Reduce heat; cook on low for 6 to 8 hours.
Brown beef, garlic and onion in a heavy skillet. Drain off excessive fat. Gradually add remaining ingredients. Place in crock-pot (3 1/2-quart size). Never fill crock-pot too full; leave at least 1 inch from top. Cook on high for 1 hour or simmer on low for 5 to 8 hours.
In a small saucepan, combine the maple syrup, vinegar, water, mustard and salt. Bring to a boil; immediately reduce to a simmer and cook for 15 minutes. Remove from heat and whisk in the oil. Cool to room temperature. Cut the chicken into pieces weighing about 4 ounces each. Place in a shallow dish or sealable plastic bag and coat with enough sauce to cover. Let the chicken marinate for 30 minutes to 2 hours (in the refrigerator). Turn several times. Preheat and prepare the grill. Grill chicken for 4 minutes, then brush with the marinade; turn and continue to cook until done, about 5 to 8 minutes longer.
In large mixing bowl, combine the zucchini, eggs, onion, salt and cheese. Gradually stir in flour and baking powder until well combined. Drop by heaping tablespoonful into deep hot fat (365°) and fry for 1 1/2 to 2 minutes. Drain on paper towels. Serve warm.
With a mixer, combine first 5 ingredients. Cut each slice of bread into 4 square pieces. Place a spoonful of mixture on half the bread pieces. Top with remaining bread squares. Top with another spoonful of cheese mixture. Sprinkle with paprika and arrange on cookie sheet. Bake at 400° for 10 minutes. Serves 6 to 8.
Roll biscuit out in circle on floured board. Sprinkle equal and cinnamon all over biscuit. Put apple sauce on one side of biscuit-take the other half of biscuit and cover apple sauce. Press the edges together. Fry in hot oil (A grown-up needs to do this part) until brown. Turn and brown other side. Take out and drain on paper towels. Eat while warm with cold milk.
Beat the egg whites until stiff. Add sugar; continue beating. Add well beaten egg yolks and lemon juice. Fold in the potato flour. Place in baking pan; bake in slow oven (325°) for 45 minutes.
Combine cream cheese and butter, beating until light and fluffy. Add sugar; beat until smooth. Stir in chopped pecans. Spread cream cheese frosting between layers and on top and sides of cake. Sprinkle top and sides with 1 cup coconut and gently press into frosting. Garnish with pecan halves.
In a large mixing bowl, cream butter and 1 cup sugar; blend in molasses and egg. Combine flour, baking soda, cinnamon, ginger and cloves; add to creamed mixture and blend well. Shape dough into 1 1/4-inch balls. Roll balls in remaining sugar. Place on greased cookie sheets. Press flat with a fork. Bake at 350° for about 10 to 12 minutes. Yields about 4 dozen.
In heavy saucepan or double boiler, combine butter, sugar, lemon juice and egg yolks. Cook over low - simmering heat, stirring constantly until mixture thickens enough to heavily coat the back of a spoon. Use wood spoon to stir mixture. Don't let mixture boil or it will curdle. Pour curd into small bowl or jar and stir in zest. Use as is with toast, scones, tarts, cake fillings or mix with 1/2 cup whipped cream or 1/4 cup Cool Whip. Also good to add to parfait.
Combine all ingredients except egg. Prepare pie crust. Put in pan and spoon chicken mixture into crust and spread evenly. Cut slits in top crust. Place over chicken mixture. Flute edges and brush with egg beaten with 1 tablespoon water. Bake at 400° for 40 to 45 minutes until golden brown and inside is bubbly. Let stand 5 minutes before serving.
Wash artichokes and trim as needed. Soak overnight in brine of 1 cup salt to 1 gallon water. Next morning, drain well. Using coarse blade, grind artichokes, onions and pepper. Mix in mustard seed, 1/4 teaspoon salt and turmeric. Dissolve sugar in vinegar and bring to boil. Combine mixtures. Bring to rolling boil. Pack hot into 1/2 pint jars, leaving 1/2-inch headspace. Remove air bubbles; wipe jar rims. Adjust lids and process 10 minutes in boiling water bath.
*To make sour cream, add 2 tablespoons white vinegar to 1 pint canned milk.
Combine potatoes, celery, onion, water, seasonings and bouillon granules in 2-quart casserole. Cover. Microwave at High 7 to 10 minutes or until vegetables are tender, stirring after half the cooking time. Combine 1/4 cup milk with flour until smooth. Stir flour mixture, remaining milk and butter into potato mixture. Microwave at High, uncovered, 7 to 10 minutes or until thickened, stirring several times during cooking. Makes 1 quart.
Blend until smooth with 1 to 1 1/2 cups water. Gradually add 1 to 2 cups water and liquefy. Add water to make 1/2 gallon. Strain and serve or refrigerate.
Blend all ingredients until smooth. Pour into baked pie shell. May top with more Cool Whip if desired.
Preheat oven to 350°. Beat 2 egg whites until stiff. Add cream of tartar and salt. Add sugar, slowly. Add food coloring for color, i.e. pink or green. Add chocolate chips. Fold in. Drop on cookie sheet with foil on sheet. Place in oven which has been preheated to 350°. Turn heat off. Let cookies set in oven. Leave in until cool.
Place 2 cups of corn chips in a baking dish. Arrange chopped onion and 1/2 cup grated cheese on the corn chips. Pour chili over the onion and cheese. Top with the remaining chips and cheese. Bake at 350° until hot.
Place nacho chips on cookie sheet. Spread refried beans on chips. Sprinkle with grated cheese. Ask your mom to place in oven on broil setting until cheese is melted.
Mix cheese, salt, peppers, onions and pineapple together. Make a ball and roll in pecans.
Cream shortening and sugar. Add egg and molasses, beat well. Stir in vinegar, evaporated milk. Mix and sift dry ingredients. Add molasses mixture. Drop from tablespoon on greased sheets. Bake at 350° for about 15 minutes. Makes about 6 dozen.
Pour flour, 1 1/2 cups sugar, cocoa, soda and salt into a 9 x 12-inch pan. Stir with a fork. Form 3 wells. Pour oil in one, vinegar in one and vanilla in one. Pour cold water over all and stir. Combine 1/4 cup sugar and the cinnamon; sprinkle over top. Bake at 350° for 35 to 40 minutes.
Brown hamburger, onion and celery. Add soups. Layer sauce, noodles and cheese. Bake at 350° for approximately 1 hour.
Crust: Combine Bisquick, margarine and boiling water, stirring vigorously until very soft dough forms. Press dough firmly into pie plate. Bake for 8 to 10 minutes in 450° oven. Cool.
Beat eggs; add creamed corn, whole corn with liquid, sour cream, oleo and corn muffin mix. Bake at 350° in 9 x 13 greased pan until brown and done.
Melt 1/4 c. butter in a saucepan. Stir in flour and salt. Cook over low heat until bubbly. Add milk, stirring constantly, and cook until thickened. Stir in sour cream and remove from heat. Place half of the broccoli in a buttered casserole dish. Arrange half of the cheese slices over the broccoli and then top with half of the white sauce. Repeat. Sprinkle cornflake crumbs evenly over final layer of white sauce. Drizzle remaining melted butter over crumbs. Bake at 350 degrees for 20 minutes. Serve hot.
Mix together and roll into balls. When chilled, roll into finely chopped nuts. Decorate with 1/2 cherry on top. Serve with crackers.
In nonstick pan or pan sprayed with nonstick cooking spray, brown chicken. Sprinkle with paprika. Add water, wine, onion and pepper. Cover; reduce heat and simmer for 15 minutes. Add potatoes. Cover and simmer until chicken and potatoes are tender, 30 to 40 minutes. Serve, pouring extra broth over potatoes. Serves 4 to 6.
Combine all ingredients, except pecans; mix well. Shape into 4 inch ball and roll in chopped pecans. Yields one cheese ball.
Mash cream cheese. Heat to boiling the pineapple juice and Jell-O. Cool. Add cream cheese, pineapple, pecans and coffee cream. Garnish with cherries and pecans. Chill.
Place above ingredients in a mixing bowl. Heat oven to 325°. Great for 1 1/2-quart casserole. Melt 2 tablespoons butter in skillet. Saute onion until golden. Steam squash until tender, but still crisp. Add squash, cheese and eggs. Mix well. Turn into casserole. Sprinkle with crumbs; dot with remaining butter. Bake 45 minutes or until set and lightly browned.
Make into walnut-size balls. Do not brown. Put into greased crock-pot.
Mix together flour, butter and sugar. Press this into a 9-inch pan and bake 8 to 9 minutes at 375°. Cool. Blend cream cheese, 10x sugar and Cool Whip and spread on cooled crust. Bring water, sugar and cornstarch to a boil, then add 1/2 box small jello and boil until dissolved. Spread over cream cheese mixture when it starts to jell. Arrange fruit over the top from center out. Can also use fresh peaches.
Mix the first 3 ingredients; let stand 5 minutes. Be sure water is not hot. Add remaining ingredients. Let set until it rises (double in size). Pour onto floured board; knead about 8 minutes. This can be put in refrigerator and covered. You may use small amounts at a time.
Preheat oven to 375°. Brown hamburger meat with onion in a large skillet. Drain and add peppers, taco sauce and tomato sauce. Let simmer. In saucepan, heat soups and milk over low heat. Add to meat. Cut tortillas in strips. Place layers of tortillas, soups and meat mixture in a buttered shallow casserole dish. Repeat until filled; end with cheese. Bake at 375° for 30 minutes. Makes 8 servings.
Cut partially frozen steak across grain, diagonally, into thin slices. Cut slices in 1 1/2-inch strips. Combine 3 tablespoons soy sauce, 2 tablespoons cornstarch, 2 tablespoons oil and gingerroot. Stir in meat strips. Cover and refrigerate about 2 hours. Stir together broth, remaining 2 tablespoons soy sauce, remaining 2 tablespoons cornstarch and oyster sauce; set aside.
Mix Jell-O and hot water together and let cool. After Jell-O cools, add orange sherbet to Jell-O. Stir together then add fruit and chill. If too sweet, add 1 cup chopped celery, 1 1/2 apples, chopped.
Cream together sugar, oil and butter. Add eggs, one at a time. Sift flour and baking powder together. Add alternately with milk. Add flavoring. Bake at 350° for 1 hour and 15 minutes.
Mix Hellmann's mayonnaise, sugar and Parmesan cheese together. Refrigerate for 1 hour. Stir again. Starting with the lettuce, layer each ingredient in container. Gently spread previous mixture on top of salad. Refrigerate overnight.
Mix milk with mushroom soup. Add all other ingredients except cheese. Mix well. Pour into a large greased casserole dish. Top with cheese. Bake at 350° for 3 minutes. Serves 10.
Mix dry ingredients. Make a well and add oil, eggs, pineapple and vanilla. Stir well until mixed. Pour into greased and floured sheet cake pan. Sprinkle with brown sugar and coconut. Bake at 350° for 40 minutes.
Boil 1 large fryer chicken, have water deep enough to float the chicken. Boil until meat falls off bones. Bone the chicken. In large pot melt lard to 1/8 inch deep. Mix flour and chili powder, add this to chicken broth. Warm flour tortillas and draw through sauce. Place in a baking dish.
In a double boiler or heavy boiler, melt the candy, peanut butter and half and half over medium-low heat. Stir constantly until smooth. Cool slightly. Add Cool Whip (fold). Pour into pie crust. Freeze 4 to 6 hours. Top with more Cool Whip and Hershey's syrup.
Layer vanilla wafers and bananas in pan, beginning and ending with wafers. Mix pudding mix according to package directions. Pour over banana and wafer layers. Refrigerate.
Mix and let stand 10 minutes before pouring on the first 2 mixtures. Refrigerate. Cut in squares and serve.
Cook and brown beef, onion, chili powder and salt. Bring all to boil and thicken with cornstarch. Let simmer for about 30 minutes or longer.
Mix together all ingredients (all but walnuts and parsley) by pressing in wax paper, then roll into a ball. Roll in walnuts and/or chopped parsley. Refrigerate.
Dice tomato, jalapeno and red onion. Mix together with lime juice and cilantro. Let set at room temperature for 4 hours. Serve! Serves 4.
Drain pineapple (save juice). Make a sauce of sugar, butter, flour and 3 tablespoons pineapple juice. Spread pineapple in an 8 x 8-inch pan. Drizzle sauce over pineapple. Spread Cheddar cheese over pineapple. Melt butter in saucepan. Crush Ritz crackers; add to pan. Brown slightly; spoon over cheese. Bake for 15 to 20 minutes in a 350° oven until bubbly.
Place cooked beans in baking dish. Dilute soup with water or milk and pour over beans. Season to taste. Cover with bread crumbs. Bake at 375° for 30 minutes. Serves 6 - 8.
Mix oleo, flour, sugar and eggs. Add milk. Blend mixtures together. Add corn and mix well. Bake at 350 degrees for 35 minutes or until done.
Cream sugar and lard. Add eggs to this. Beat very well. Sift baking powder and flour together. Put soda in milk. Alternate adding dry ingredients and liquid to creamed sugar and lard. Sprinkle tops with sugar. Bake at 400° for 7 to 8 minutes.
In a large bowl, combine ingredients. Turn into a 13 x 9-inch pan. Freeze to a firm mush, about 1 hour. Break into pieces and turn into large mixing bowl. Beat until smooth. Return to pan and freeze until firm.
Combine all ingredients, except cheese and potato chips. Toss lightly and spoon into 1 1/2-quart casserole. Spread chips and cheese on top. Bake at 350° for 25 to 30 minutes. Good way to use leftover chicken or turkey.
Place in layers in casserole dish, except onion rings. Bake at 350° for 30 minutes. Cover with foil and bake 30 minutes longer. Uncover; sprinkle with French fried onion rings. Bake 10 minutes more.
Make cake as directed on box and bake in 9 x 13-inch pan. Cool; prick cake with fork and pour milk over cake. Let set several hours or best if sets overnight. Frost with Cool Whip and sprinkle on coconut.
Cream sugar and shortening. Add one egg at a time. Add flavoring and flour. Beat for 15 minutes. Bake 1 hour and 25 minutes at 350°.
Beat oil and sugar together. Add eggs and bananas, beat well. Add dry ingredients, milk and vanilla. Mix well. Stir in nuts; pour into greased and floured loaf pan. Bake at 350° for 1 hour or until done. Cool well, store overnight before cutting.
Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Set aside 1/4 cup flour. Combine remaining flour and soda; add to creamed mixture alternately with yogurt, beating well. Fold in stiffly beaten egg whites. Dredge pecans in reserved flour and fold into batter.
Mix together until smooth. Pour in 9 x 13-inch floured and greased pan. This is a real moist cake. Bake at 350° for 30 to 35 minutes.
In 3-quart saucepan, combine first 9 ingredients. Bring to boiling; reduce heat. Cover and simmer until vegetables are tender, about 15 to 20 minutes. Add 3 1/2 cups milk and the pimento. Heat soup just until milk is hot. Blend flour with 1/2 cup milk; stir into soup. Cook, stirring constantly, until thickened and bubbly. Add butter or margarine. Makes 6 to 8 servings.
Add 1 1/4 cups of sugar and melted oleo to the beaten eggs; beat together. Add milk, vanilla, and broken up bread. Mix together. Pour in baking dish. Top with 1/2 cup of sugar and cinnamon. Mix together and sprinkle on top. Bake at 350° for 35 minutes.
Combine sugar, oil and eggs; beat well. Combine dry ingredients. Add to sugar mixture alternately with buttermilk. Stir in nuts and coconut flavoring. Bake at 325° for 1 hour and 5 minutes in greased and floured tube pan. Pour hot coconut syrup over hot cake. Allow to remain in pan 4 hours.
Set aside 1 cup flour in large bowl. Mix remaining flour, sugar, salt and yeast. Stir in water and margarine. Mix in enough flour to make soft dough. On floured surface, knead 4 minutes. On greased sheet, roll dough to a 14 x 10-inch rectangle. Spread dressing down center third of dough length. Top with layers of beef, cheese and sauerkraut. Cut 1-inch wide strips along sides of filling out to dough edges. Alternating sides, fold strips at an angle across filling. Cover dough; place over long, shallow pan 1/2 filled with boiling water for 15 minutes. Brush with egg white; sprinkle with caraway seed. Bake at 325° for 25 to 30 minutes. Cool slightly. Serve warm.
Wash 'bout 2 pounds spinach...dry wid papur towels...tear leaves apart 'n toss wid dressin'.
Mix the dry ingredients together than add milk slowly. cook on medium heat, stirring constantly. When thickened add butter and vanilla. Serve over hot biscuits.
First layer: Combine oatmeal, flour, sugar and margarine. Mix until crumbly, reserving 1 1/2 cup mixture. Press in 9 x 13 inch pan. Bake 350° for 15 minutes.
Mix and cook all in iron skillet on medium heat until light golden, stirring constantly (about 10 minutes). Pour onto waxed paper and break apart as soon as cool enough to handle. Great for parties.
Combine sugar, cocoa, butter and milk and bring to a boil for 1 minute. Quickly add peanut butter, oats and vanilla. Drop on wax paper.
In 12-inch skillet, melt butter. Add onion, garlic and chili powder; cook 7 minutes to brown lightly. Add corn, green onions, salt and pepper. Cook until corn is just tender. Add cilantro. Makes 8 servings.
Place sausages in a slow cooker. In a bowl combine the pie filling, pineapple and brown sugar; pour over sausages. Cover and cook on low for 4 hours. Yield: 16 to 20 servings.
Crush chocolate wafers and add butter; mix well. Press into 9-inch pie plate. Cover with softened ice cream. Top with cold fudge sauce. Store the pie in the freezer for about 10 hours. Slice the pie into 8 portions and serve with whipped cream and diced almonds.
Beat together very well sugar, butter, shortening, egg yolks and potatoes. Add all at once, sifted dry ingredients, milk and nuts. Stir until well blended. Beat egg whites until stiff; fold into batter. Spread evenly into a lightly greased and floured 10-inch tube pan. Bake at 350° for 1 hour.
Cream butter,	salt and sugar until light and fluffy. Add eggs; beat well.	Mix all dry ingredients and gradually add to mixture, alternating with water. Scrape side and bottom of bowl; beat at medium speed for 2 minutes.	Pour in cheese	and beat 1 minute. Pour into well-greased pan. Bake 20 to 25 minutes at 375°. Serves 20.
Stir and cook vegetables in butter over high until tender, about 15 minutes. Top with cheese before serving.
Preheat oven to 350°. In a well-greased Bundt pan, sprinkle your pecans. Cut biscuits into quarters and roll into balls. Mix white sugar and cinnamon. Roll biscuit balls in mixture until completely coated. Drop all around the Bundt pan. Sprinkle brown sugar all around the biscuit rolls. Melt butter and pour over everything. Bake 30 to 40 minutes. Let cool 10 minutes in pan. Enjoy!
Preheat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla. Beat well. Add flour, soda and salt. Mix well. Stir in oats, morsels and nuts. Mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 minutes. Cool and remove from pan. Yields about 4 dozen.
Preheat oven to 350°. In a medium bowl, cream butter. Add sugars gradually, beating thoroughly. Beat in egg. Combine flour, soda and salt. Stir flour mixture into creamed mixture gradually mixing until blended. Add coconut and vanilla. Drop by teaspoon onto ungreased cookie sheet. Bake for 10 minutes or until cookies just begin to brown. Makes 3 dozen.
Mix first 8 ingredients in a 13 x 9 x 2 1/2-inch pan. Mix sugar and cocoa in small bowl. Sprinkle cocoa mixture over top of mixture in pan. Add hot water over top. Do not mix. Bake at 350° for 40 minutes.
Combine eggs, sugar, shortening and molasses. Sift flour; measure and sift with baking soda, salt and spices. Add alternately with water to first mixture. Beat until well blended. Bake in greased pan at 375° for about 40 to 45 minutes.
Preheat oven to 350°. Cut tops off bell peppers. Scoop out seeds and membranes. Discard. Heat a large skillet. Add beef and onion. Cook about 5 minutes until beef is browned; drain fat. Add taco seasoning mix to skillet. Cook about 5 minutes more. Add rice, mixing well. Cook for 3 minutes longer. Scoop beef mixture into peppers. Place in a baking dish. Add about 1/4-inch water to dish; cover. Bake for 20 minutes. Uncover. Sprinkle with Cheddar cheese. Bake, uncovered, for 15 minutes longer.
Sift together flour, salt and sugar. Cut in shortening. Sprinkle with water, tossing gently to moisten. Roll out and fit into large, deep-dish pie plate. Bake in hot oven until golden brown. Cool.
In skillet over medium heat in hot margarine, cook onion until tender. Stir in soup, milk and pepper. Heat to boiling. Add potatoes. Reduce heat to low. Cover and simmer 5 minutes or until hot and bubbly, stirring occasionally. Yields 4 to 6 servings.