HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients, except water and tomato sauce in bowl. Mix well and shape into 2 loaves. Brown loaves on all sides in a greased frypan over medium heat. Add water and tomato sauce, pouring over loaves. Cover and cook over low heat for 30 minutes. Can add more water if needed. Serves two.
Mix all ingredients and put into loaf pan. Bake at 350 degrees for 45 to 60 minutes.
Mix all ingredients together. Drop by spoonfuls in hot oil. Cook until golden brown. When done, they will float. Drain on absorbent paper.
Combine flours, powdered milk, oats and corn meal. Cut in shortening until it resembles coarse crumbs. Stir in egg. Stir bouillon in hot water until dissolved. Slowly pour into flour mixture. Stir with fork to moisten. Form ball and knead on floured board about 5 minutes until smooth and elastic. Divide dough in half and roll out 1/4 to 1/2-inch thick. Cut out cookies with dog bone shaped cookie cutter. Arrange on ungreased cookie sheet. Bake at 325° for 15 minutes on one side. Turn over biscuits and bake for 15 minutes more on other side.
Cream butter and sugar. Add egg, one at a time. Combine the dry ingredients. Add to butter and sugar with the milk. Mix thoroughly. Roll out dough to about 1/4-inch thickness. Cut as desired and bake at 350° for 10 to 12 minutes.
Mix sugar, butter and condensed milk. Roll into little balls. Put on a cookie sheet and put a toothpick in middle of each one and freeze overnight.
Combine zucchini, onion and salt; let set overnight. Drain and rinse well. Place in large pot along with remaining ingredients. Cook until mixture thickens, stirring constantly. Do not overcook. Pack hot into hot sterilized jars, leaving 1 inch space. Adjust caps. Process 10 minutes in a boiling water bath. Makes 8 pints.
Melt all chips together in microwave oven. Blend in marshmallows and honey. Mixture will be sticky at first, but will melt into liquid. In separate bowl, combine remaining ingredients. Add chocolate mixture and mix well. Pour into 9 x 14-inch pan coated with vegetable oil, oil or cooking spray. Pat mixture down. Cool in refrigerator. When partially cool, cut into bars. Serve at room temperature for maximum chewiness. Makes 42 (1 1/2 x 2-inch) bars.
Bake the cake mix in a square pan. While it is sill hot, pour the Eagle Brand milk over it. Let it sit for a while and cool. Then pour crushed pineapple over that. Top with cool whip. Sprinkle coconut on top if desired.
Mix in all ingredients; beat with electric mixer until thick. Keep refrigerated, but do not freeze. Good on tossed salad or fruit salad.
Heat ingredients to blend. Grease the inside of a large brown bag and place in a roasting pan. Set oven at 500°. Salt and pepper chicken. Dip each piece in sauce and place in bag. Pour remaining sauce over all the chicken. Fold sack opening in double and fasten with 6 or 7 paper clips. Cover roaster. Place in oven and cook for 15 minutes. Reduce temperature to 350° and cook 1 hour and 15 minutes. Do not open bag until cooking time is reached. Good eating. Enjoy.
In saucepan combine sugar, water, syrup and cream of tartar until the sugar is dissolved. Put 1/2 of this syrup into another saucepan. Boil both saucepans until syrup reaches 260° on your candy thermometer. Do not stir! Add 1/2 teaspoon peppermint to each saucepan. Add food coloring to one pan only! Oil enamel or marble table and pour syrup on it to cool. Like taffy, you stretch and pull and form each color into ropes of red and white. Then twist them around again and again. Form into candy canes. Let them harden on an oiled surface. Then hang them in the Christmas tree.
Cook 1 cup uncooked rice (follow directions on package). Saute in skillet the oleo, celery and onion. Add broccoli, Cheez Whiz and soup. Mix well; add rice and mix well again. Put in casserole; bake for 30 minutes in preheated 350° oven.
Cut chicken into cubes and cook in microwave. Drain juice. Stir in cream of chicken soup. Add sliced carrots and rice (previously boiled). Place between two pie shells and pinch shells together. Cook 30 to 45 minutes.
Crush crackers fine. Mix well with peanut butter. Cook milk and sugar to a slow boil. Boil 3 minutes. Add vanilla to crackers and pour milk and sugar after it has boiled over crackers and peanut butter. Mix until thick and pour in a greased pan that has been greased with margarine. Cool. Cut into squares.
Mix all ingredients together. Mold into ball. Chill. Makes two (9-inch) double crusts.
Boil slowly chicken with salt, peppercorns, rosemary and onions, about 30 minutes. Remove from heat, reserving liquid. Strain broth and skim off fat. Skin chicken. Cut breasts in half. Open crescent rolls and put two triangles together to form a rectangle and press seam to join. Sprinkle parsley on each rectangle. Place breast in center and fold dough to wrap. Place on cookie sheet seam side down. Seal with water. Bake at 375° for 15-20 minutes or until light brown on top. Serve with lemon sauce.
Separate eggs. Beat whites until foamy, add cream of tartar and beat until they start to stiffen. Add 1 cup sugar gradually and continue beating until meringue is glossy and stiff enough to hold its shape. Spread on lightly buttered 9-inch pie plate. Make outside rim higher than middle. Bake at 300° for 40 minutes. While meringue crust is cooling, beat egg yolks until thick and lemon colored. Beat in 1/2 cup sugar, lemon juice and rind. Cook in a double boiler about 15 to 20 minutes until thick. Cool. Whip 1 cup heavy cream. Fold into lemon mixture blending thoroughly. Fill center of meringue crust with this mixture and chill 8 to 16 hours. When ready to serve, cover top with remaining cup of cream whipped with 1 tablespoon of sugar.
Combine the first 4 ingredients. Do not use mixer. Pack in well-greased jelly roll pan. Top with the eggs, confectioners sugar and cream cheese. Use mixer to mix these ingredients. Beat until smooth. Spread evenly over cake mixture. Bake 40 minutes at 325°. Cool and cut into serving pieces.
Cook chicken; save broth. Cut chicken into tiny pieces. In a large pot, melt margarine. Add flour and stir. Slowly add broth. Add to broth carrot, celery and onion. Then add cooked rice. Use low temperature. Add salt and pepper. Add chicken seasoning, paprika, onion salt and parsley. Add evaporated milk. Simmer 30 to 45 minutes. Should be fairly thick.
Cream butter and cream cheese in mixer. Add sugar, small amount at a time and beat well. Add salt. Add one egg at a time. Beat well after each egg. Add flour and vanilla extract. Cook for 1 hour and 40 minutes. Start in cold oven at 300°.
Combine all ingredients in a large pot. Bring to boil; cut down to medium. Cook for 70 min. Stir occasionally, until thicker. Makes 5 pints.
Cook macaroni according to package directions. Add onion, green pepper, celery, pimento, salt and pepper. Cool. Add cheese, sour cream and mayonnaise. Season to taste. Chill until time to serve.
Combine all the vegetables. Mix oil, sugar, vinegar and salt. Stir until sugar dissolves. Pour over vegetables and toss gently. Chill 8 to 10 hours. Drain before serving.
Place chicken pieces, boned side up, between 2 pieces of clear plastic wrap. Working out from center, pound to form cutlets not quite 1/4-inch thick. Peel off wrap. Sprinkle with salt, onion and parsley. Cut the stick of chilled butter into 8 slices, placing one at the ends of each cutlet. Roll meat as for jellyroll, tucking in sides. Press end and seal well. Coat each roll with flour and dip in mixture of water and beaten egg. Roll in bread crumbs. Chill thoroughly (at least 1 hour).
Place chicken in shallow pan. Melt margarine; stir in mustard and lemon juice, tarragon and salt. Pour over chicken. Bake at 375° for 45 minutes.
Slice cucumbers in small pieces. Soak in 1/2 cup salt and water for 2 hours (enough water to cover). Add peppers, onions and hot peppers. Place in stove. Add vinegar, sugar, ginger, turmeric, mustard seed, celery seed and black pepper.
Mix together equal parts of Coca-Cola and catsup in amounts according to the meat you wish to cover. Pour over the meat and place in oven. It is especially good on country-style ribs, pork chops or chicken. Make sure each piece of meat is covered.
Shake little 1/4 sections in a bag with a mixture of 3/4 cup sugar and 1 teaspoon cinnamon. After all the sections are covered, put in greased angel food pan. Boil 3/4 cup butter, 1 cup sugar and 1 1/2 teaspoons cinnamon until sugar dissolves. Pour over biscuit pieces and bake at 350° for 40 minutes.
Slice apples into a bowl, then toss with sugar, cinnamon and flour until apples are covered. Heap apples in pie shell; dot with butter. Roll out second half of dough. Moisten edge of bottom crust. Cover apples with top layer of dough. Cut slits in top to let out steam. Fold up excess pastry onto edge of pie. Press top and bottom together, using finger or fork. Put foil all around the rim of pie plate to keep crust edge from burning. Place pie pan on cookie sheet. Bake at 425° for 15 minutes. Turn down oven to 350° and continue baking for 45 to 50 minutes or until apples are tender.
Combine the flour, sugar, cornstarch and salt in a saucepan and gradually stir in water. Cook, stirring continuously until thickened. Gradually stir in the beaten egg yolks. Then put back on low heat and cook, stirring every two minutes. Stir in lime juice, butter and rind. Cool slightly. Pour into baked pastry shell and cool. Add meringue topping. Brown in oven.
Brown flour in Wesson oil. Add salt and pepper. Brown real good, then add water and tomatoes. Cook until thick. Real good.
Cream together first 5 ingredients. Mix flour, soda and salt. Add to first mixture. Roll into 36 balls. I use a small cookie scoop. Place in mini muffin pan. Bake at 350° for 8 to 10 minutes. Remove from oven. Immediately place peanut butter cup in center of each cookie. Let cool completely before removing from pan.
Mix all ingredients. Add 1/3 cup of mixture to hot water. Stir and enjoy!
Use an 8-inch glass baking dish. Stir in graham cracker crumbs, chocolate pieces and pecans in dish (greased). Mix well. Stir in sweetened condensed milk; spread. Microwave on High for 8 minutes. Let cool. Cut into squares.
In a bowl, cream together butter, sugar and eggs until very creamy and well blended. Add salt. Stir in flour, mixing to blend well. Add chocolate syrup, vanilla and chopped nuts. Turn mixture into well-greased and lightly floured 9-inch square pan. Smooth top. Bake at 350° for about 35 minutes or until a stick inserted near center comes out clean. Cool in pan on wire rack but loosen cake at edges. Cut into squares. Garnish with pecan or walnut halves or dust with powdered sugar.
Mix together sugar and pineapple; bring to a boil. Add orange jello. Stir to dissolve. Add cold water. Chill until mixture starts to jell. Add Cheddar cheese and Cool Whip. Blend and refrigerate.
Mix cake mix with cocoa. Add vanilla, buttermilk, food coloring, margarine and eggs. Blend until moistened. Add soda, vinegar. Beat 4 minutes at medium speed. Bake at 375 degrees in three layers for 30 minutes. Use Cream Cheese Frosting.
Mix together margarine, flour and pecans and spread into a lightly greased 13 x 9-inch pan. Bake 20 minutes at 350°. Let cool. Combine cream cheese, powdered sugar and 1 cup Cool Whip. Spread over baked crust. Combine pudding mix and milk. Mix well. Pour over cream cheese mixture. Chill 1 hour. Spread remaining Cool Whip over top. Sprinkle with nuts or chocolate curls, if desired.
Cook beans. Mince onion. Cut celery into 1/2-inch pieces as thick as a matchstick. Saute the onion and celery in butter until golden. Add mushrooms. Sprinkle flour, mixed with salt, nutmeg and pepper. Toss until well blended. Reduce heat and stir cream in. Add to cooked beans. I serve in a vegetable dish. Garnish with lots of paprika. Stir in a little sherry just before serving if desired.
Combine first 4 ingredients in a small bowl, stirring until blended. Set aside. Cook corn and spread butter mixture evenly over corn.
Secret: Start fire early so only coals are left to cook foil dinners. Flames produce only burnt offerings.
Cook the onion in the butter until just tender. Stir in the flour. Add the cream, mushrooms, salt and pepper. Add the sour cream and heat through. Makes about 1 1/2 cups. Good with chicken.
Mix together and put in 9 x 13-inch cake pan or 9-inch round pans. Bake at 350° for 35 to 40 minutes. Very moist chocolate cake.
Mix soups, milk and rice (uncooked) together. Place in greased cake pan. Sprinkle dry onion soup mix over rice mixture in pan. Place chicken pieces on top of rice/soup mixture in pan. Bake at 325° for 1 1/2 hours (until chicken is done). Serves 6. You may substitute soups with cream of chicken, etc.
Mix well and add dash of onion salt, garlic powder and dash of cayenne pepper. Roll in crushed pecans. Makes 1 big ball or 2 smaller balls.
Heat peas and corn; add salt to taste. Drain peas, corn and pasta. Reserve small amount of liquid from each to be added later. Add all 3 together in pot. Melt grated cheese until coated well. Add butter, salt and pepper to taste and reserved liquid.
In medium bowl, combine cracker crumbs and butter. Spread evenly over bottom of 13 x 9-inch pan, pressing to make crust. Sprinkle coconut over crust. Pour condensed milk evenly over coconut. Bake at 350° for 20 to 25 minutes or until lightly brown; cool. Spread jam over coconut layer. Chill 3 to 4 hours. Sprinkle with walnuts. Drizzle dark chocolate, then white chocolate over top layer to make lacy effect. Chill. Makes 24 bars.
Make white sauce. Melt butter in top of double boiler. Add all flour slowly, stirring constantly until roux is made. Gradually add milk, stirring continuously until all is used. Sauce will be thin at first but will eventually thicken to desired consistency. Add salt and both peppers and stir. May add cheese at this point. Stir until cheese melts.
Preheat oven to 400°. If you want the cornbread to be like buttermilk cornbread, add the lemon juice to the skim milk and let it set for about 3 minutes. Add all ingredients and stir well. Spray nonstick baking pan with baking spray and bake at 400° until top is brown. If you do not mind extra fat, I heat 1 tablespoon oil in a seasoned iron skillet in the oven and when it is hot, take it out and add mix. This gives it a kinda-sorta crusty bottom.
Mix all of the ingredients in a saucepan and cook over low heat, stirring to soft ball (234°). Then stir in an additional 1/2 cup cream. Cook to thick, smooth consistency (228°). Remove from heat. Stir in 1/2 teaspoon vanilla. Serve hot or cold. Makes 2 cups.
Saute onion, add beef and brown. Cook bacon. Mix all ingredients together and bake for 1 hour at 350°.
Cook shells and set aside. In saucepan, saute garlic and mushrooms in margarine. Mix with cottage cheese, spinach and Mozzarella cheese. Spoon cottage cheese mixture into cooked shells and place in bottom of 9 x 13-inch pan sprayed with Pam. Pour spaghetti sauce over shells and sprinkle with Parmesan cheese. Cook at 350° for 30 minutes or until done.
Place charcoal in a small disposal bowl. Mix first 3 ingredients together and pour mixture over charcoal. Put several drops of different colored inks on the charcoal. Leave bowl undisturbed for several days and crystals will cover the charcoal in an interesting formation, growing and spreading every day. The crystals will be white where no ink is used.
Grate cheese. Add all other ingredients. Mix thoroughly. Roll on slightly floured board. Cut in desired length or run through a super shooter. Bake at 375° until done.
Bring milk and margarine to a boil. Dissolve yeast in warm water. Beat eggs, sugar and salt. Pour milk mixture, yeast and egg mixture together and stir in milk. Cover and refrigerate overnight. Two hours before baking, set out in a warm spot. After 2 hours, punch dough down, divide into thirds. Roll each third into a circle and cut into 12 wedges with a sharp knife. Roll each wedge, beginning at wide end. Brush with egg and water mixture and sprinkle with sesame seed before baking. Bake 10 minutes at 425°. Yield: 3 dozen.
Sprinkle cinnamon, flour and sugar over apples and gently mix. Pour into a greased casserole and put butter on top of apple mixture. Bake, covered, for 50 to 55 minutes at 350°. Good for breakfast, over ice cream or with dinner. Serves 4.
Combine powdered sugar, cocoa, butter or margarine and milk in medium micro-proof bowl. Microwave on High (Full power) for 2 to 3 minutes or until butter or margarine is melted. Stir until mixture is smooth. Stir in vanilla and nuts. Blend well. Spread evenly in buttered 8-inch square pan. Cool and cut into 1 inch squares.
Cream together the margarine and sugar. Beat in vanilla and eggs until light and fluffy. Add pineapple, bread and milk. Put in buttered casserole dish and bake at 350° for 1 hour, uncovered.
Combine first 5 ingredients and bring to a boil. Add remaining ingredients to a greased 2-quart casserole. Pour soup mixture over potatoes, ham and green pepper. Cook covered for 45 minutes, then uncovered for 45 minutes in a 350° oven.
Heat 1/4 cup water to a boil. Pour it on the baking soda (in a cup) to dissolve and cool. In a large bowl or pitcher, mix the 2 flours and salt. Stir in buttermilk and egg; beat well. Heat the griddle (skillet or electric frying pan) until a few drops of water dance on it. Rub it well with salt pork. Stir baking soda solution into batter. Make pancake men, one at a time, in center of griddle. Fill a serving spoon with batter; pour it in adjoining circles to form torso, head, arms and legs. When bubbles form and burst in batter, turn men with spatula and cook equally long on the other side. Grease griddle again before next pouring. Serve with maple syrup. Makes 6 pancake men.
Combine sherbet, orange juice and lemon juice in electric blender. Blend until smooth. Pour in glasses and garnish with rolled half-slice of orange, kiwi wedge and fresh raspberry on skewer.
Heat oven to 350°. Grease and flour 2 round pans, 9 x 1 1/2-inches. Beat all ingredients except walnuts on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl frequently. Stir in walnuts. Pour into pans. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans and cool completely. Fill and frost with caramel frosting.
Prepare Royal no bake cheese cake crumbs according to package directions, using Blue Bonnet margarine and sugar; set aside. Prepare cheese cake filling according to package directions, using milk. Fold in whipped topping. Spoon half of filling mixture into large bowl. Cover with prepared crumbs and cherry pie filling. Top with remaining filling mixture. Pull metal spatula through mixture several times to marble; do not overmix.
Pour eggnog into bowl. Add pudding mix, rum and nutmeg with electric mixer at low speed. Beat until blended, about 1 minute. Let stand 5 minutes. Fold in 2 cups Cool Whip; spoon into crust. Chill until firm, about 2 hours. Garnish with remaining whipped topping. Sprinkle with additional nutmeg, if desired.
Mix all ingredients together. Refrigerate. Scoop out center of round bread. Fill center with the dip. Cut scooped out bread into cubes to dip with. When cubes are all gone, pull off chunks of round bread.
Mix cake mix according to directions and put in a 9 x 13-inch greased pan. Bake 15 minutes at 350°. Cool thoroughly. Mix together milk, cream cheese and pudding and spread on cake. Top with drained crushed pineapple. Then spread Dream Whip on top of pineapple and sprinkle with chopped nuts. Chill 12 hours in refrigerator.
While cookie dough softens, combine dates, sugar and water. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and stir in lemon juice. Set aside.
Mix all dry ingredients together with the mayonnaise, then add enough milk to wet the mixture like muffin dough. Pour into buttered muffin tins, approximately half full. Bake at 350° for 25 minutes. A wonderful dinner roll when you're in a hurry. Makes 6 rolls.
Combine ingredients with 1/2 cup water and simmer 30 minutes. Pack in hot sterile jars to within 1/2 of top. Seal at once and water bath 10 minutes. Makes 7 half pints. Chill before serving.
In mixing bowl, beat together the sugar, pumpkin, oil and vanilla. Sift together the dry ingredients. Add raisins and nuts. Blend both mixtures together. Drop by spoonfuls onto oiled baking sheet. Bake at 350° for 12 to 15 minutes.
Sift together flour, baking powder, baking soda, allspice, cinnamon and salt. Set aside. Cream together sugar and shortening. Add eggs, bananas and vanilla. Add dry ingredients. Blend well. Add pecans. Pour into a greased loaf pan. Bake at 350° for 1 hour. For muffins, bake 20 to 25 minutes.
Combine consomme and water in medium saucepan. Bring to boil. Add remaining ingredients and let stand overnight at room temperature. Makes about 2 quarts of sauce. This is used as a basting sauce for barbecued meats. Apply with small kitchen dishmop or cloth that has been soaked in sauce.
Mix butter, cream and flour throughly. Chill. Heat oven to 375°. Divide dough into thirds. (Keep remainder in refrigerator until ready to roll.) Roll one third of dough 1/8-inch thick on floured cloth-covered bowl. Cut with 1 1/2-inch round cutter. Place rounds on waxed paper that is heavily covered with sugar. Turn each round with spatula so both sides are coated with sugar. Place on ungreased baking sheet. Prick each round about four times with fork. Bake 7 to 9 minutes. Cool. Put two cookies together with filling. Makes about five dozen double cookies.
Preheat oven to 350°. Grease 9-inch pie pan. In mixing bowl combine sugar and flour. Add eggs, baking powder and vanilla. Beat until smooth. Stir in apples and walnuts. Pour into pie pan. Bake for 35 minutes. Serve plain or with whipped cream or ice cream.
Wash eggplant and cut in slices about 1/2-inch thick. Peel slices and cut in chunks. Boil in salt water until tender. Drain very carefully in sieve. It's impossible to get too dry. Mash well. To an average size plant, add a little melted butter (1/4 cup), 2 beaten eggs and 4 tablespoons flour. Mix well. Warm skillet and have melted butter in it. Drop little spoonfuls in and fry until brown on one side and turn like a pancake. When frying, sprinkle with salt and Accent.
Combine flour, sugar and cocoa and add to other ingredients. (Add melted butter last.) Mix well and pour into unbaked pie shells. Bake at 350° for 30 minutes. Serve with ice cream.
Cream butter and sugar; add eggs and beat well. Add baking soda dissolved in vinegar and salt. Add flour, a little at a time, to make a stiff batter. Roll thin and cut. Place on a greased cookie sheet and bake at 350°.
Cook over medium heat until thick. Set into cold water when thick enough. Add butter and flavoring. Cool slightly and pour in baked shell. Top with favorite meringue and brown under broiler. Cool.
Dissolve jello in 1 cup hot water and add ice cream until completely melted. Add oranges, pineapple, pecans and cheese.
Grease 9 x 13-inch pan. Spread potatoes in bottom. Mix remaining ingredients, except potato chips and pour over the hash browns. Sprinkle chips on top. Bake at 325° for 45 minutes.
In blender, combine Grey Poupon and egg yolks. Slowly add butter, continuing to blend until thoroughly combined. Serve immediately on cooked vegetables of your choice. Makes about 1 cup.
Core apples and cut into rings, but do not peel. Melt butter in skillet. Add brown sugar, then apple rings. Cook apples slowly, turning frequently. Yields 4 servings.
Cook spinach according to directions on package (drain well). Combine next 6 ingredients and beat lightly with a fork. Stir in spinach. Pour into pastry shell. Arrange tomato slices on top. Sprinkle with Parmesan cheese. Bake at 450° for 35 minutes.
Cook bacon until crisp; drain and set aside 2 tablespoons drippings. Crumble bacon. In a large bowl, beat eggs. Add bacon and 2 tablespoons of drippings, cottage cheese, pineapple and vanilla. Pour into a greased 11 x 7 x 2-inch baking dish. Bake uncovered at 350° for 40 to 45 minutes. Garnish with parsley. Yields 8 servings.