HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and cream. Melt over low heat until at soft ball stage. Test in cool water. Set aside to cool or place stewer in pan of cold water to cool quickly. Beat until thick and creamy. Add pecans and vanilla. Blend well. Drop by teaspoon on wax paper until firm enough to remove.
Cream butter and sugar until smooth. Beat in egg. Stir in other ingredients. Chill. Drop by small teaspoonfuls on greased cookie sheet. Bake in preheated oven at 375° for 10 to 12 minutes.
Mix ingredients well. Serve at room temperature as a dip for apples, sliced and dipped in lemon water to avoid turning brown.
Slice and boil carrots in salt water until fork tender (do not overcook). Drain and cool. Alternate layers of carrots, bell pepper rings and onion slices. Beat remaining ingredients and pour over mixture. Cover and refrigerate.
Combine soup, sour cream and cheese. Melt butter; pour in stuffing mix. Line casserole dish with 1/2 stuffing. Add vegetables and soup mix. Put stuffing mix on top. Bake 30 minutes at 350°.
Mix all ingredients. Drop on cookie sheet by teaspoonful. Bake between 400° and 425° for approximately 10 minutes (watch).
Dissolve jello in 2 cups boiling water. Add frozen strawberries and stir until thawed. Add bananas and pineapple. Chill half of the mixture in 9 x 9-inch pan until firmly set. Spread evenly with sour cream and carefully pour in remaining jello. Chill until firm.
Combine all ingredients, except sliced Bermuda onion and sliced tomato, in a bowl and mix gently. Serve on a bed of lettuce and garnish with Bermuda onion and tomato. Serve chilled.
Freeze cake for easy slicing. Mix Cool Whip and coconut. Drain pineapple; save juice. Line deep dish with slices of cake. Sprinkle with pineapple chunks and spread with topping and coconut mixture. Repeat with cake and topping, using juice on cake and end with topping.
Mix ingredients. Place pork chops on top; cover. Bake at 350° for 1 1/2 to 2 hours.
Brown ground beef and onion; drain liquid. In large casserole dish, layer as follows. Bottom layer: tamales, then spread corn over tamales. Next layer: Add the tomatoes and salt and pepper to suit taste. Cook in a 300° oven for 20 to 25 minutes, or until bubbly. After removing from oven, add ground beef mixture and chiles on top. Top with 2 slices of cheese. Should melt; if not, place back in oven a few minutes.
Cook broccoli as directed, then drain and cook rice as directed. Mix broccoli, rice, Cheez Whiz, soup, onions and celery until well blended. Pour into 2-quart casserole. Bake at 350° for 35 minutes.
In a large bowl, cream together margarine and peanut butter. Gradually blend in the sugars until fluffy. Add the egg and vanilla and beat well. Add the baking soda and baking powder, mixing well. Blend in the flour, mixing thoroughly. Drop by rounded teaspoonfuls on ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork. Bake at 375° for 7 to 9 minutes.
Boil chicken, skin and bone. Dip tortillas in sauce. Put chicken, Ortega peppers, sour cream, chopped green onions and cheese together. Last, roll into a burrito in rectangle pan, continue. Pour remaining sauce over enchiladas and top with strip of any leftover ingredients and cheese. Bake 25 to 30 minutes in 350° oven or until cheese melts.
Melt margarine, 3 tablespoons of sugar and crushed pretzels. Put in baking dish. Bake at 350° for 10 to 15 minutes. Let cool.
Grate Cheddar cheese. Mix softened cheeses and onion together. Form into ball. Heat chopped beef in water and drain. Roll cheese ball in chopped beef.
Mix all ingredients except 1/2 cup crumbs. Sprinkle crumbs on top and bake, uncovered, for 30 minutes at 350°.
Melt morsels with condensed milk and butter. Remove from heat. In a large bowl, combine peanuts and marshmallows. Fold in chocolate mixture. Spread in wax paper-lined 9 x 12-inch pan. Chill until firm. Remove from pan and peel off paper. Cut into squares. Cover and store at room temperature.
Mix yeast in warm water in large mixing bowl. Add shortening, salt, sugar and 3 cups flour. Blend well, and beat vigorously until smooth. Gradually add remaining flour to form a stiff dough, beating well. Generously grease three (1-pound) coffee cans, sprinkle insides with corn meal. Divide dough into 3 portions; shape each into a smooth round ball, and place in prepared cans. Let rise in warm place until doubled in size. Bake at 375° for 40 to 45 minutes. Remove from pans immediately. When cool, slice.
Preheat oven to 350°F (175°C). Wipe fish with paper towels. Sprinkle inside and out with salt and pepper. Chop 2 tablespoons mint leaves; reserve remaining leaves. In a medium bowl, combine chopped mint, butter or margarine, bread crumbs, lemon juice, salt and pepper. Stuff mixture into fish cavity. Place fish in a baking dish; brush with olive oil. Arrange remaining mint leaves; overlapping, to cover fish. Pour wine around fish; cover with foil. Bake in preheated oven 40 to 45 minutes or until fish turns from translucent to opaque and just begins to flake when pierced with a fork in thickest part. Arrange mint sprigs along sides of a platter. Place fish in center of mint. Arrange lemon-slice quarters down center of fish. Serve with a dry white wine. Makes 2 servings.
Heat oven to 475°. Cut biscuits into 16 pieces each. Mix all ingredients together in large bowl. Grease a 9 x 13-inch pan. Spread ingredients onto pan. Bake for 40 to 55 minutes, or until golden brown.
Brown ground beef. Drain. Stir in soup, taco seasoning and beans. Simmer while preparing topping.
Brown pork chops. Place in 2-quart casserole. Pour soup over chops. Cover and bake 45 minutes at 375°.
Dissolve yeast in warm water. Add sugar, salt, 3 cups flour and almond extract. Mix well. Add 1 stick melted butter and 1 beaten egg; mix well. Add another egg and the other 3 cups flour. Knead well; let rise until double in bulk (about 1 hour and 15 minutes). Knead well again. Make into loaves; let rise again for 1 hour. Bake at 400° for 15 minutes, then down to 300° for 30 minutes. Makes 2 loaves.
Mix together and make into rolls and place in the freezer. When ready to use, slice and bake at 350° for about 10 minutes.
Saute onion, bell pepper and celery in butter. With a buttered casserole dish, put rice on bottom, then 1/3 of the cheese, tomatoes, onion, pepper and celery mixture. Repeat until all ingredients are used. Bake at 350° until hot and bubbly.
Cook soups, enchilada sauce and onion over low heat until ready to use. Brown the ground beef. Line a 9 x 12-inch Pyrex dish with layers of soup mixture, ground beef, tortillas and grated cheese. Repeat until all is used, leaving grated cheese on top.
Arrange carrots in a vegetable steamer over boiling water. Cover and steam for 4 to 8 minutes or until desired tenderness. Remove from steamer, keep warm.
Combine all ingredients and mix well. Spoon into greased 9-inch pie plate. Cover loosely with foil. Bake at 325° for 35 minutes. Let stand 5 minutes, uncovered, before serving.
Cook spaghetti as package directs. Drain spaghetti and place in a bowl with a lid. Add the mushrooms, olives, onion, pepper and cucumber. Mix well. Add the dressing and place lid on the bowl. Shake well. Refrigerate and serve. Great as a side dish or as a meal.
Heat oven to 350°. Combine first 5 ingredients. Shape into loaf (12 x 4 x 2-inches) in baking pan 9 x 13-inches.
Mix all ingredients and whip in blender. Pour into tall glass and garnish with orange slice.
Sift flour and sugar together. Set aside. Blend margarine, shortening and vanilla. Add dry ingredients and nuts; mix. Form into balls and place on ungreased cookie sheet. Bake at 350° for 15 minutes. Roll in powdered sugar while warm.
Chop vegetables very finely and saute in butter. Add crawfish tails and cook for 4 minutes. Add soups and season to taste. Then add cooked rice, water, parsley, and green onion tops. Heat thoroughly. Pour into casserole and sprinkle with bread crumbs. Bake for 25 minutes in a 375° oven.
Mix dry strawberry jello and cottage cheese. Mix well. Add whipped topping. Mix well again. Add pineapple, fruit cocktail and nuts. Mix all together thoroughly. Keep refrigerated. Ready to eat in minutes.
Combine ground beef, 1/2 teaspoon of salt and pepper. Shape into 10 equal meat patties. Combine bread cubes with milk, egg, shortening, 1/4 teaspoon of salt, marjoram and onion. Shape into 5 bread patties. Place 5 meat patties in a shallow baking dish. Top each with a bread patty. Place another meat patty on top of the bread. Pour barbecue sauce over hamburg stacks. Bake in a preheated oven at 325° for 30 minutes, basting often with sauce.
Grind peppers and onions together. Pour boiling water over and let stand 5 minutes. Drain well, add sugar, salt and vinegar. Cook 30 to 40 minutes or until thick. Pack in hot jars and seal.
Spray bottom of 9 x 13 pan with vegetable spray. Slice margarine and place over potatoes. Season with salt, pepper and garlic powder. Sprinkle parsley flakes over top. Bake at 350° until potatoes are tender; stir gently once during baking.
Soak beans for 3 hours and drain. Saute onions, garlic, carrots and celery in olive oil. Add all ingredients to beans and water; cover and cook on low until beans are soft (about 3 hours). Serves 6 to 8.
Combine butter with cheese until smooth in a medium bowl. Blend in flour, salt and paprika, then knead lightly with hands to form a soft dough. Roll into marble size balls. Put on greased cookie sheet. Bake in oven at 400° for 12 minutes until firm and golden. Serve warm.
First, take a 4-quart nonstick Dutch oven and fry down the ground sirloin, the onions, the bell pepper and the garlic until the beef is browned and the vegetables are wilted. Because you're not adding any fats or oils to the pot, and because you're using only the renderings from the ground sirloin, I suggest you do this over a medium heat so that the pot doesn't burn. It's also a good idea to stir the mixture all the while it's cooking, too.
Brown oil, garlic and celery. Mix rice, tomatoes, tomato paste, salt, bay leaf, cayenne pepper and 2 cups hot water and add to celery. Bring to boil and simmer for 10 minutes. Brown the beef, add next 3 ingredients and combine with rice. Bake at 350° for 35 minutes in a 3-quart casserole dish.
Preheat oven to 325° to 350°. Allow 20 minutes per pound. Place roast in pan and brown on slow heat. Add water and onion. Season with onion, salt, garlic salt, salt and pepper. Cook for 2 1/2 to 3 1/2 hours on simmer. Add potatoes and carrots during last hour.
Cream margarine, shortening and sugar until fluffy. Add eggs (well beaten). Combine flour and baking powder. Add flavorings to milk. Alternate flour mixture with milk and beat. Bake in well-greased and floured tube pan at 325° for 1 1/2 hours.
Mix cake according to package directions. Pour batter into 3 well greased and floured 8 or 9 inch layer pans. Cook according to package directions. Cool. Frost with caramel icing.
Melt butter on low heat in saucepan. Add flour and salt, mixing well. Allow mixture to bubble 1 minute. Remove from heat. Add pepper, stock and cream. Cook over medium-low heat, stirring constantly, for about 15 minutes or until it is thickened and there is no starchy taste. Remove from heat. Add chicken and lemon juice.
Melt the butter and chocolate. Stir in the following in order: sugar, eggs, vanilla, flour, salt and nuts. Pour into an 8 x 8 x 2-inch pan. Bake for 25 to 30 minutes at 375° until pulls away from side of pan. Cut into 2-inch squares. Enjoy!
Wash and pick over lentils. Place in boiling water and cook 2 minutes. Cover; let sit 1 hour and drain. (This removes gas.)
Wash and pat dry scallops. Heat vermouth and wine in saute pan. Add scallops. Saute 2 to 3 minutes. Remove with slotted spoon and keep warm. Add shallots to saute pan. Reduce to thick glaze. Add cream and saffron. Simmer until thickened. Whisk in butter, a piece at a time. Add salt and pepper. Add warm scallops. Serve in individual ramekins with rice on side and lemon wedges. Serves 4 people.
Roll meat into balls. Put onion into water and boil. Add meatballs and boil 5 minutes. Mix together remaining ingredients and add to water and onion. Simmer 2 hours. Serve in chafing dish.
Mix all ingredients together; reserve some cheese to garnish top. Bake at 350° for 30 minutes, covered, then uncover and bake for 30 minutes more.
Mix all the ingredients together until there are no lumps. Pour mixture into a well-greased and floured 13 x 9-inch pan. Cover with foil. Bake at 350° for 50 to 60 minutes. Leave foil on for 10 minutes after removing from the oven. Do not cut into pieces for 24 hours.
Cream butter and Crisco. Add sugars and one egg at a time. Beat well. Coat pecans with 1 tablespoon of flour and set aside. Mix flour and baking powder together. Alternate with milk. Then add to other ingredients. Fold in nuts. Bake at 325° for about 1 hour and 15 to 20 minutes.
Bake in buttered casserole at 350° for 45 to 50 minutes. Serves 6.
Break bread into small pieces and moisten with small amount of milk. Add all of remaining ingredients. Shape into patties. Fry until golden brown on both sides. Makes 4 servings.
Combine flour, 2 cups sugar, soda, eggs, vanilla, salt and pineapple. Bake at 350° for 30 minutes in 13 x 9-inch pan. Remove from oven and prepare icing by cooking together the 1 cup white sugar, canned milk and margarine for 10 minutes after boiling starts. Remove from heat and add coconut and nuts. Pour hot icing over warm cake.
Combine flour, shortening, sugar and salt. Mix with pastry blender or fork until mixture resembles fine crumbs. Beat remaining ingredients in separate bowl. Combine the two mixtures, stirring with a fork until all ingredients are moistened. Form into ball. Chill at least 15 minutes before rolling.
Cream the cheese and sugar together; set aside. Mix pretzels and butter or oleo; press into a 9 x 13-inch dish. Bake at 400° for 10 minutes. Spread cheese mixture over pretzels; spread Cool Whip over cheese. Dissolve Jell-O in hot pineapple juice; add the strawberries. Allow to set. Pour over the top and refrigerate.
Cream together the first 4 ingredients. Begin adding the eggs, sour cream, flour and baking soda until all mixed together. In a greased and floured 9 x 13 x 2 baking pan spread 1/2 the batter in the bottom, then sprinkle with 1/2 of the cinnamon & sugar mixture and add 1/2 of the bag of chocolate chips. Add the rest of the batter on top of that and then sprinkle with the rest of the cinnamon & sugar and chocolate chips. Bake at 350 degrees for 55 to 60 minutes.
Bake at 350° for 30 to 40 minutes or until brown. Cool thoroughly before cutting.
Cook noodles; drain. Mix everything except salad greens; chill 2 hours, but no longer than 24. Spoon onto salad greens. Serves 4.
Mix flour (self-rising) in milk. Add to the mixture, pimentos, bell peppers, eggs (chopped), crab meat, shrimp, butter and 1/2 of the cheese. Pour in 2 1/2-quart casserole dish; sprinkle other half of the cheese on top. Bake at 350° for 45 minutes.
Drain tuna. Mix together tuna, cream cheese, onions and nuts. Shape into a ball and refrigerate 1 hour. Then roll in chopped nuts. Tastes better after sitting several hours.
In a large punch bowl, mix together pineapple juice, lemonade, orange juice, cranberry juice and apple juice. Add the ice cubes. Float the lemon slices on top for garnish. Very refreshing and pretty!
Combine ingredients, except tomato and cheese, in greased casserole dish or pan. Layer slices of cheese on top. Slice tomato on top of cheese. Bake at 350° (or less if glass dish) for 45 to 60 minutes.
Saute the onions, celery and ginger root in the butter until onions are tender. Stir in the water chestnuts, mushrooms, broccoli, red pepper (if used) and soy sauce. Cover and steam for 5 to 8 minutes over medium heat or until vegetables are tender-crisp.
Mix all ingredients. Make into little balls. Drop on ungreased cookie sheet. Press with a fork. Bake at 350° for 10 to 12 minutes.
Stir-fry chicken in hot oil in a large skillet (or a wok works real nice) until lightly browned. Add broth, tomato sauce and taco seasoning. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Add corn and pepper; bring to a full boil. Stir in rice; fluff. Sprinkle with cheese. Remove from heat. Cover and let stand for 10 minutes. Serve with tortilla chips on the side.
Cook potatoes in a large sauce pan (cover with water) for about 15-20 minutes or until tender. Drain. Return potatoes to sauce pan and add milk and butter. Beat with hand mixer until smooth. Stir in cheese and season with salt and pepper.
Mix first 4 ingredients with pastry blender until crumbly and add ice water. Mix thoroughly, cover and refrigerate for at least an hour. Prepare pie crust in usual manner. May be kept in refrigerator for several days.
Cream butter and cream cheese in medium bowl. Gradually add sugar, beating until light and fluffy. Stir in flour, apricots and nuts. Mix well. Shape dough into roll, 1-inch in diameter. Wrap in waxed paper and chill 3 hours or until firm. Remove wax paper and cut into 1/4-inch slices. Place one inch apart on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Cool.
Preheat oven to 400°. In large saucepan, combine apples, juice, sugar, and cinnamon; cook over medium heat, stirring frequently, until apples are tender and mixture is thick, 10-15 minutes. Set aside. Place tortillas on large baking sheet. Bake until crisp and lightly browned, about 5 minutes. Let cool; top with apple mixture.
Cream shortening and butter. Add sugar and cream again. Add eggs, one at a time. Beat after adding each one. Add flour containing baking powder alternately (one cup at a time) and milk (1/2 cup at a time), starting and ending with the flour. Fold in nuts and vanilla.
Brown hamburger. Add seasoning and water. Combine black olives, onion, sour cream and mayo in bowl. Separate dough into triangles and place in ungreased 10-inch pie plate or 8 x 12-inch glass pan. Spoon burger over crust. Add tomatoes and 1 C. cheese. Spread sour cream mixture over the burger and then add remaining cheese. Bake at 350 degrees for 25-35 minutes. Serve with salsa.
Mix sugar, margarine, vanilla and eggs. Add flour and cocoa. Mix well. Add pecans. Pour in a greased cookie sheet and bake for about 25 minutes at 350°.
Arrange first four ingredients in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until vegetables are crisp-tender; drain and transfer to a boil; set aside.
Mix first 4 ingredients into balls. Mix last ingredients together and pour over meatballs. Bake at 350° for 45 minutes.
Stir boiling water into corn meal. Beat in remaining ingredients. Pour into greased 2 quart casserole. Bake in hot oven (400°) for 40 to 45 minutes or until just set. Serve hot with butter and warm maple syrup. Makes 6 to 8 servings.
Arrange chicken wings in shallow container. In medium size bowl, combine orange juice, soy sauce, brown sugar, cranberry sauce and Tabasco. Mix well. Pour sauce over chicken wings. Cover and refrigerate for several hours or overnight. Turn wings occasionally to marinate evenly. Lift wings from marinade and place on a shallow baking pan. Bake in preheated 350° oven for 50 to 60 minutes. Baste frequently with reserved marinade during baking. Makes 8 to 12 servings.
Cook 2 or 3 minutes after it comes to a boil. Stir constantly (sticks quick). When cool, add 1/2 cup canned milk. Add mayonnaise and celery seed to taste.
Sift flour and meal together. Add eggs and buttermilk. Add melted Crisco and cracklings. Mix all together. Bake at 400°.
Brown rice in margarine. Add mushrooms and ground round (which has been browned and drained). Add soup and 1/2 can water with some pepper for taste. Bring to a boil. Stir and cover. Cook on low heat for about 45 minutes. Stir before serving.
In a medium size mixing bowl, combine lemonade with condensed milk. Fold in prepared whipped topping and mix well. Pour into crust and refrigerate for several hours or overnight.
Beat cream cheese and sugar together. In a separate bowl, combine all remaining ingredients. Stir in cream cheese mixture. Put in pan and freeze overnight. Let stand at room temperature for 30 minutes before serving. Serves 8.
Place cream cheese on plate and pour Pickapeppa sauce over top. Serve with crackers. Easy and attractive!
Mix okra, salt and apple cider vinegar. Put in a container and cover with water. Bring to a boil and cook 5 minutes, or until okra changes color. Put in jars and seal up. When you open, rinse off, let drain, cover in meal and fry. You can also add to vegetable soup.
Saute butter and onions. Add Cheez Whiz, soup, cooked rice and cooked broccoli. Mix well and bake in casserole dish for 30 to 35 minutes at 350°. Makes 4 to 5 servings.
Melt butter. Add onions. Cook until light brown. Sprinkle in flour. Add broth, water and bay leaf. Cook 30 to 40 minutes. Sprinkle with cheese. Put bread cubes on top.
Prepare all above mixes. Slice cake in thin pieces when cooled. Slice all kinds of fruit.
Mix together all dry ingredients. Then add onions and zucchini. Mix. Add oil and eggs. Mix well and put in a greased 13 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes.
Brown beef and onion in a small amount of oil. Combine all ingredients. Cook 30 to 35 minutes at 325° in oven, uncovered.
Blend milk and cream cheese until smooth. Add remaining ingredients. Chill. Serve with crispy crackers. Yields 2 cups.
Combine sugar, margarine and egg. Sift together the flour, baking soda, baking powder, cinnamon and salt. Add alternately to mixture with the cup of pumpkin. Stir in vanilla. Drop teaspoonfuls onto greased cookie sheet. Bake in a 350° oven for 10 to 12 minutes.
In bowl, mash sardines with a fork, then mix in cream cheese, capers, lemon and pepper to taste. Serve as spread on crackers.
Melt fat and saute onion and garlic lightly. Do not brown. Add ground beef and saute. Add tomatoes, chili powder and water. Cook over low heat 30 minutes. Add mushrooms, peas, corn, salt and pepper. Heat. Add cooked spaghetti to sauce and blend well. Fill large greased baking dish with 1/2 of mixture. Add 1/2 of cheese and remainder of mixture. Top with remaining cheese. Bake at 350° for 30 minutes.
Brown chops on both sides in oil. Slice onion and put a slice on top of each chop. Mix together seasonings and sprinkle over chops and onion. Cover and cook on low heat for about 45 minutes.
Tie spices in a cheese cloth or place in a tea ball. Add cider along with the sugar and whole oranges. Heat to boiling; turn down heat and simmer for 20 minutes. Serve hot. Yield: 16 servings.
Sift dry ingredients; add shortening and mix with fork until mixture looks like fine cornmeal, then add to egg, water and vinegar. Shape into 4 balls and chill before rolling.
Remove skin from chicken. In small bowl, combine remaining ingredients. Set aside. In 2-quart shallow baking dish, arrange chicken. Cover with foil and bake at 375° for 30 minutes. Uncover and spoon soup mixture over chicken. Bake 30 minutes or until chicken is no longer pink and juices run clear. Makes 4 servings.
In large bowl combine beef, bread crumbs, onion, salt, allspice, ground black pepper, nutmeg, milk and egg. Shape into 1-inch balls. In a large skillet, heat oil until hot. Add meatballs, brown on all sides. Remove from pan. Set aside. To the drippings in skillet, stir flour until smooth. Gradually add beef broth, cream and a pinch of pepper. Bring to a boil. Add meatballs, reduce heat and simmer, covered, until meatballs are cooked through, approximately 15 minutes. Yields 50 meatballs.
Drain tuna and slice radishes. In a medium mixing bowl, combine the tuna, radishes and macaroni salad. If necessary, stir in 1 tablespoon mayonnaise or salad dressing to moisten. Makes 2 servings.
Cut turkey or chicken into small pieces. Place in 4-quart saucepan. Add water, garlic, onion soup mix and salt and pepper. Cook until meat is tender. Drain vegetables and add to turkey or chicken. Add cream of mushroom soup. Cook at 250° for 15 to 20 minutes and serve over rice or toast. Makes 4 to 6 servings.