HumbleIntelligence/food-ner-1-Million huggingface dataset:
Batter: Mix the dry ingredients. Stir milk into beaten eggs. Pour into the dry ingredients and beat. Let batter rest at room temperature for 1 hour before using.
Fry sausage, rinse, dry and cool. Mix all vegetables together with mayonnaise and pickle juice, then add corn bread and sausage. Serve.
Stir all ingredients in preserving kettle over low heat until sugar dissolves. Increase heat and boil mixture rapidly, stirring often until jam thickens. Quickly skim off foam and pour hot jam to 1/8-inch top of jar. For storing longer than several weeks, process 10 minutes in boiling water bath.
Cream shortening and sugar. Add eggs; mix well. Add dry ingredients and milk. Add bananas, vanilla and nuts, if desired. Pour into greased and floured pan. Bake at 350° for 25 to 30 minutes.
Mix all soups together well. Add rice and put in a 9 x 13 pan. Lay chicken on top of rice and soup mixture. Bake at 350° for 60 minutes or until chicken is done.
Prepare pie crust. Sprinkle with flour; set aside. Preheat oven to 450°. Combine sugar, cinnamon and nutmeg in small bowl. Layer apple slices alternately with sugar mixture in pie crust. Press down gently to eliminate air pockets. Dot with marmalade and butter. Roll out remaining half of dough to circle 1-inch larger than pie plate. Place over apples. Fold edges under; flute. Cut slits or designs for steam to escape. Brush top crust with milk. Bake 15 minutes. Reduce until golden brown. Cool completely.
Mix all ingredients and form into a loaf. Place in deep baking dish or pan (9 x 12-inches). Bake at 325° for 1/2 hour. Pour off any excess grease. Add topping and bake 1 1/2 hours at 350°. Baste every 10 minutes for at least the last hour (very important).
Stir butter and sugar into boiling water until dissolved. Cool to lukewarm. Soak yeast in 1/4 c. lukewarm water. Add yeast and egg to butter mixture. Stir in flour and salt. Cool, rise, and put on well greased sheet cake pan and press evenly. Bake at 325° for 15 to 20 minutes.
Boil raisins, chopped dates and coconut, chopped apples and water together for 3 minutes. Add vegetable shortening. Cool this mixture, then add eggs, sweetener, vanilla, flour, soda and chopped nuts, if you wish. Mix and refrigerate until well chilled. Drop by teaspoons onto cookie sheet and bake at 350° for 10 to 12 minutes. Cool and refrigerate in an airtight container.
Soften cream cheese and beat well. Add other ingredients. Serve with fresh fruit - apples, pears, strawberries, etc.
Mix flour and sugar; add evaporated milk, eggs and vanilla in saucepan. Add whole milk to make amount of pudding needed. Boil until thickens, stirring. Layer with vanilla wafers and bananas.
Combine all ingredients in large mixing bowl; toss gently to coat. Chill several hours. Yield: about 6 servings.
Dissolve jello in 1 cup boiling water. Add pineapple (with juice), strawberries, nuts and bananas. Pour 1/2 mixture into a bowl and let jell until set. Spread sour cream over set jello. Add remaining mixture and jell.
Mix all together and cook a little on top of the stove to speed baking. Bake at 325° for about one hour.
Heat oven to 325°. Beat margarine, sugar and vanilla until fluffy. Add flour and salt; mix until well blended. Stir in oats and almonds. Using level measuring tablespoonfuls, shape dough into crescents. Bake on ungreased cookie sheet, 14 to 17 minutes, or until bottoms are light golden brown. Remove to wire racks. Sift remaining sugar generously over warm cookies. Cool completely. Store tightly covered.
Heat oven to 400°. Grease 10 muffin cups. Brown ground beef; drain. Stir in barbecue sauce, onion and brown sugar. Cook for 1 minute, stirring constantly. Separate dough and press in bottom and sides of prepared pan, forming a 1/4-inch rim. Spoon 1/4 cup meat mixture into each cup. Sprinkle with cheese. Bake at 400° for 10 to 12 minutes, until golden brown. Cool 1 minute; remove from pans. Serves 10.
Melt caramels and butter in double boiler, stirring until smooth. Combine sugar, salt, vanilla and eggs. Gradually mix in caramel sauce and nuts. Turn peach slices into unbaked pie shell and cover with caramel mixture. Bake 40 to 50 minutes in a 350° oven. Filling will firm as it cools. Serve with whipped cream if desired. This pie freezes nicely. Serves 8.
Put broccoli, onion and celery in a bowl. Cover and microwave for 10 minutes until tender. Once your broccoli is cooked, add to remaining ingredients, then add just enough milk so it is moist, then bake.
Preheat oven to 375°. In a small bowl, stir together confectioners sugar and flour; set aside.
Cook; cool, peel and dice potatoes. Dice green pepper and onion. Make bread into crumbs. Melt cheese and butter together. Mix everything together except corn flakes. Place in greased casserole dish and top with corn flakes. Bake at 350° for one hour.
Heat oven to 400°. Beat butter, sugar and eggs together until well blended. Stir in coffee. Sift flour, baking soda, salt, nutmeg and cinnamon together. Blend into shortening mixture. Stir in raisins and walnuts. Drop mixture by rounded teaspoonfuls, about 2 inches apart, onto greased cookie sheets. Bake 8 minutes or until cookies feel almost firm. Cool. Makes 6 dozen.
Grind together shrimp, shallots, 1 onion, bread and garlic; mix well. Add salt and pepper; stuff into pepper halves. Brown the stuffed pepper halves in heated Wesson oil and remove. Chop remaining onion very fine and saute in same oil. Add tomato paste and cook, stirring constantly, unti brick color. Add tomato sauce and 2 cans of water. Blend together thoroughly; add pepper halves and simmer gently for at least 1 1/2 hours. Serve over steaming rice. Yield: 8 servings.
Wash legs, remove skin by turning it down and pulling it off like a glove. Wash and dry. Sprinkle with salt, pepper and lemon juice. Dip in egg and roll in bread crumbs. Saute in butter about 10 to 12 minutes or until golden brown on both sides. Makes 6 servings.
Make meatballs by combining the first 10 ingredients in a large bowl and mixing well with your hands. Form 2-inch diameter meatballs and brown in a large nonstick skillet on medium-high, about 5 minutes. After meatballs are browned on all sides, add chicken broth and simmer until they are cooked through with no pink in the middle, about 10 minutes. Take out meatballs and put them in a warmed serving dish. The broth left in the skillet should be reduced to about 1/2 to 1/3 volume. With the heat on low, add the mushroom soup and mix well. Without boiling or simmering, add the sour cream and the mushrooms and stir until smooth. Put the meatballs back in the sauce and heat through if necessary. Serve over 10 ounces of cooked egg noodles that have been lightly buttered and parsleyed. Makes enough for 8 or you can freeze half to eat at a later date. The recipe makes about 24 meatballs.
In medium sauce pan, cook onion in hot margarine until tender but not brown. Add corn, broccoli, carrots, and water. Bring to a boil and reduce heat. Cover and simmer for 10 minutes or until vegetables are tender. Stir in soup, milk, cheese, and pepper. Cook and stir over medium heat until cheese is melted and mixture is heated. Yum-yum!
Boil chicken, celery, bay leaves and onion in water until tender. Remove chicken from broth and cool. Remove bay leaves and add carrots, noodles, salt and pepper. Boil 10 minutes. Remove chicken from bone. Add to soup and heat until boiling.
Thaw and drain spinach. Heat together milk, mayo and cream cheese. Put chokes in greased, oblong baking dish or pan and add thawed spinach, cheese, etc. Spread over vegetables. Sprinkle Parmesan on top. Bake at 350° for 30 minutes, covered. Remove cover and bake 10 minutes.
Saute onion in butter. Boil chicken until tender. Save broth. Debone and cut up chicken. Add soups to broth and bring to a boil.
In large skillet, brown pork chops, then set aside. Brown rice with butter. Stir in 2 cups hot water and mushrooms. Add contents of vegetable sauce envelope. Place chops on top of rice in skillet. Sprinkle with soy sauce. Cover and bring to a boil. Reduce heat, then simmer 15 minutes or until liquid is absorbed. Serves 4.
Beat sugar and cream cheese in a large bowl until fluffy and light. Add eggs, one at a time, beating well after each. Add melted chocolate, vanilla, cocoa and sour cream, beating constantly. Add melted butter and blend well. Pour into spring-form pan and bake on lower rack for 45 to 50 minutes at 350° or until edges are completely set. Center may not appear set but will firm as chilled. Cool until warm on wire rack. Cover and refrigerate overnight. Remove from pan.
Cream the shortening. Add sugar, milk, eggs and vanilla. Then mix flour, salt and baking powder. Add to mixture. Chill dough for 1 hour. Then roll out dough to 1/8-inch thickness. Cut in desired shapes. Place on cookie sheet. Brush with milk. Sprinkle with sugar or top with nuts, red or green sugar or tiny colored candies, gumdrops, cherries or raisins. Bake at 375° for 15 minutes.
Cream butter in large mixing bowl. Gradually add sugar, beating well at medium speed. Add eggs and beat one at a time. Dissolve soda in buttermilk, stirring well. Add to creamed mixture. Add 1 cup mini morsels, melted chocolate, chocolate syrup and vanilla, stirring just until blended. Spoon batter into greased and floured 10-inch Bundt pan. Bake at 300° for 1 1/2 hours. Invert cake onto serving plate immediately; let cool completely.
Mix first 4 ingredients together well. Dip chicken pieces into flour mixture. Bake for 45 to 60 minutes in a 350° oven.
Place all ingredients in blender; mix. Blend 10 to 15 seconds; stop and blend again 10 to 15 seconds. Pour into jar with tight fitting lid. This does not need to be refrigerated. If you do plan to refrigerate it, use corn or cotton seed oil as most other oils will thicken when chilled.
Saute onion in butter. Slice Velveeta and put in soup. Mix. Bring to a boil. Simmer. Put in 1 beaten egg. Stir fast and frequently. Serve hot over crackers or let cool and use as a spread.
Mix milk and Cool Whip together until smooth. Add remaining ingredients; mix well. Pour into graham cracker crusts. Chill 2 hours. Makes 2 pies.
Cream sugar and butter. Add eggs. Mix in dry ingredients. Place 3/4 of batter in a greased 13 x 9-inch pan. Top with pie filling and then the remainder of batter. Bake at 350° for 45 minutes.
Pare and cook potatoes in boiling salted water to cover until tender, about 25 minutes.
Cut beef after pouring boiling water over it. Mix all of other ingredients. Use large loaf of French bread (fat). Cut off top and hollow out center and make croutons. Brush croutons and inside of bread (both top and bottom) with melted butter and garlic. Bake at 350° until light brown and crisp. Pour in cheese mixture. Wrap in foil and bake at 350° for 1 hour. Use croutons for dipping, then break loaf.
Spray a Dutch oven with Pam. Set pan over moderate heat. When pan is hot, cook garlic and onion until translucent. Add remaining ingredients after it comes to a boil. Simmer 20 to 30 minutes. Undercook slightly if you plan to freeze. Salt and pepper to taste. Two and one-half cups equals 165 calories, 7 grams protein and less than 1 gram fat.
Cook broccoli according to package directions and drain well. Arrange broccoli in bottom of casserole dish. Add chicken over broccoli. Mix together mayonnaise, lemon juice and cheese in separate bowl. Spread over chicken. Bake 25 minutes at 350°. Add onion rings on top. Serves 6-8.
Heat 1/4 cup water in a small skillet over low heat. Add celery, scallions and parsley; cook 5 minutes. Place dressing mix in medium mixing bowl. Add vegetables and cooking liquid plus an additional 3 tablespoons water; mix lightly with a fork. Spray a 9 x 13-inch baking dish with nonstick vegetable spray. Place dressing mixture in bottom of dish and set aside.
In large saucepan, combine sugar and corn syrup. Bring to a boil over medium heat until sugar dissolves. Remove from heat, stir in peanut butter. Mix in rice cereal. Press into 13x9 buttered pan. Pour morsels over mixture and place in warm oven (low heat) for just a few minutes until you can spread the morsels into a creamy consistency over the cereal. Needs to cool at room temperature before cutting into bars.
Mix flour, sugar and baking powder, then stir in peanut butter. Pour milk and eggs over and stir just until flour is moistened. Fill muffin cups 1/2 full, then top with preserves or Old Fruit. Bake at 400° for about 15 minutes.
Slice peaches. Cook cornstarch, salt and cold water until sauce is thick and clear. Add lemon juice and almond extract. Add Jell-O and cool. Put sliced peaches in cooled sauce and mix well. Pour into baked pie crust and place in the refrigerator to set. When ready to serve, top with Cool Whip.
Spray nonstick skillet lightly and saute onion and bell pepper on low heat. Whisk egg whites and food coloring; pour into skillet over onion and bell pepper. As egg starts setting, sprinkle with cheese. Salt and pepper to taste. Add turkey if used. When eggs are completely set, fold over. Cut into four equal portions and place in steamed tortillas (place tortillas in between paper towels and cook for 30 seconds). Roll and serve.
Combine apple, cranberries, carrots, sugar, salt and cider in buttered casserole. Dot with butter. Cover and bake in preheated 350° oven for 40 to 60 minutes, stirring once. Yields 6 servings.
Peel potatoes, if desired. Slice potatoes crosswise into thin slices. Melt margarine and dip each potato slice into melted margarine and layer in a 9 x 13-inch pan. Sprinkle with garlic salt and Parmesan cheese. Continue to layer until all potato slices are used. Sprinkle Cheddar cheese over top. Bake in a 375° oven for 40 to 45 minutes or until potatoes are tender and cheese is bubbly.
In a 3 1/2-quart saucepan, combine turkey stock with potato, onion, salt and pepper; bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until potatoes are tender. Remove from heat; add celery soup. Mix well. Add remaining ingredients. Reheat gently. Makes about 5 cups.
Soften cheese. Combine all ingredients. Add pecans last. Use juice from pineapple to soften cheese if necessary. Form ball and chill, overnight if possible.
Cream together sugar and Crisco. Add egg yolks and mix well. Sift together flour, soda, salt, cinnamon and cloves; then add to creamed mixture. Add walnuts and raisins. Beat egg whites and add to mixture. Grease a cookie sheet. Bake for 10 minutes at 350°.
In bowl, mix together apples, 1/2 to 1 cup sugar (amount will vary with sweetness of apples) and cinnamon. Arrange in ungreased 13 x 9-inch pan.
Sift the first 4 ingredients together into a bowl. Mix all wet ingredients in a separate bowl. Add to flour mixture. Beat until well blended. Adjust milk to reach consistency of heavy cream. Pour into a preheated waffle iron until steaming stops.
Combine all ingredients for filling and mix well. Put in unbaked pie shell and bake at 350° until firm.
Cream oil and butter. Add sugar and cream until smooth. Add eggs, one at a time. Sift flour and baking powder; add to mixture alternately with milk. When well blended, add flavoring.
Layer in covered roasting pan in order given. Bake at 250° for 5 hours.
Preheat oven to 350°. Cook bacon until crisp. Drain. Cool and crumble. Pour out all but 2 tablespoons of the drippings and saute onion. Cut cheese into small pieces. Combine corn, cheese, bacon, onion, beaten eggs, milk and seasonings. Pour into a greased casserole dish. Sprinkle top with a little more chili powder. Bake, uncovered, for 45 minutes.
Melt 1 stick of oleo and mix with all but cheese and crackers. Put in a 13 x 9-inch greased dish. Cover with cracker crumbs and cheese. Dot with last stick of oleo. Cover with foil. Bake at 350° for 45 to 55 minutes. Delicious.
Mix thoroughly and form into 2 rolls. Chill, slice and bake in 350° oven. Watch so don't burn.
Wash zucchini, cut off ends, do not pare. Cook zucchini in boiling salted water 5 minutes. Halve zucchini lengthwise, remove pulp with spoon. Save shells. Combine pulp with bread crumbs, Parmesan cheese, onion, parsley, salt, pepper and eggs. Mix well. Fill zucchini shells with this mixture. Dot with butter and sprinkle with additional Parmesan. Bake in a 350° oven for 30 minutes. Yields 6 servings.
Unroll 1 can of rolls and press firmly in bottom of a 9 x 13-inch pan. Mix together cream cheese, sugar, egg yolk and vanilla. Spread mixture over the rolls. Unroll second can of rolls and place on top of mixture. Brush top layer with beaten egg white. Bake at 350° for 25 minutes. Cool. Prepare glaze with 10x sugar and milk. Spread on glaze. Chill overnight.
Mix together; dot generously with butter. Sprinkle a little more cinnamon on top. Bake in buttered Pyrex baking bowl at 350° for 45 minutes or until golden brown. Serve warm or cold with whipped topping.
Cream shortening, sugar, brown sugar and eggs. Combine cornflakes, oatmeal, flour, soda, baking powder and salt. Add to creamed ingredients slowly. Add coconut, vanilla and nuts. Mix ingredients and bake at 350° for 10 minutes.
Mix together sugar, pumpkin, eggs, oil and vanilla; set aside. In a large bowl, mix flour, cinnamon, salt, nutmeg and baking soda. Add wet mixture to dry mixture. Stir well. Pour into greased and floured loaf pan. Bake at 350° for 1 hour.
Sift first 3 ingredients together twice. Mix in bowl with remaining ingredients. Mix 20 minutes. Grease a tube pan and bake for 1 hour (check at 45 to 50 minutes). Start in a cold oven set at 350°.
Melt margarine; add onion, celery and green pepper and saute. Combine all ingredients. Shape into small cakes. Place in refrigerator for an hour or so. This will keep them from falling apart when fried. Dip in flour and fry in oil until golden brown.
Heat oven to 425°. Grease inside of 10-inch ovenproof skillet and heat in oven for 3 minutes. Tilt skillet to coat bottom with oil evenly. Mix thoroughly all ingredients. Pour into hot skillet. Bake 20 to 25 minutes or until wooden toothpick inserted in center comes out clean. Makes 9 to 10 servings.
Layer ingredients in order listed in glass bowl. Cover tightly and store in refrigerator overnight. Toss lightly with 1 pound bacon bits fried crisp just before serving.
Slice pork about 1/4 inch thick and parboil (put in a pan with a little water). Cook 5 minutes and drain. This will remove salt from pork. Panfry or deep fry until browned. Remove pan and drain (Poor Man's Steak).
Cook frozen broccoli according to package directions; drain. Cover and keep warm. Meanwhile, rinse chicken; pat dry. Cut chicken into thin strips. For sauce, combine undrained pineapple, cornstarch, hoisin sauce and ginger; set aside.
Saute liver, onions and garlic in butter or margarine. Cook until tender and slightly browned. Remove crusts from bread and cube. Add all ingredients to a food processor and blend; adding enough mayonnaise to hold together.
Spray 7 x 11-inch pan with nonstick coating. Layer Monterey Jack, Cheddar and chilies. Combine eggs, flour and sour cream; pour over cheese and chilies. Bake at 350° for 50 minutes. Let set for a few minutes before cutting into bars. Serve hot or cold.
Spread one slice of bread with butter and marshmallow cream. Spread other slice with peanut butter. Put two slices together and enjoy. Great with a cold glass of milk.
Remove thick/tough peeling from potatoes leaving as much tender peeling as possible. Cut into 1/2-inch slices & set aside. Cut bacon into 1/4-inch bits and saute in a large saucepan until lightly crisped. Remove bacon bits with a slotted spoon leaving the drippings. Set bacon aside. Add onions and celery to drippings and saute until tender but not browned. Add broth, water, pepper, salt and parsley flakes and bring to a simmer. Stir in diced potatoes and allow to simmer for about 5-10 minutes. Begin adding instant potato flakes to thicken if desired, adding 1 tablespoon at a time until you have a fairly thick consistency. Allow to simmer for a few minutes to have the potato flakes absorb to their maximum. When the consistency that you wish is reached, slowly add the cream, stirring constantly. Allow to heat through but not boil. Add reserved bacon bits, stir and serve.
Toss lightly in a large bowl. Pour celery seed dressing over salad, tossing again. Cover and refrigerate until ready to serve. Yield: 6-8 servings.
Combine all ingredients except wieners. Roll wieners in batter and fry in hot oil until brown.
Mix together and form a wreath shape on party plate. Sprinkle about 1 teaspoon of parsley on top for decoration. Chill overnight to get flavors to blend well. Great on vegetables or crackers.
Heat the stock. Add the broccoli, onion and bay leaf. Simmer 1 hour. Combine the flour and butter to make a roux. Cook 8 to 10 minutes, stirring occasionally. Whip the roux into the stock until it is thickened and smooth. Simmer 1/2 hour. Put the mixture through a food mill and add the hot milk and cream. Season with the salt and pepper. Serve it hot with croutons. Any vegetable can be used instead of broccoli. Makes 12 (8 ounce) portions.
Mix all ingredients together well. Pack tightly in quart jars and seal. Process 50 minutes in boiling water.
Separate eggs. Beat egg whites with cream of tartar until whites are stiff but not dry. Fold in yolks, cottage cheese and sugar substitute. Do not over mix. Place mixture on sheet, placing one tablespoon on top of another until each roll is about 2 inches high. Repeat until you have six piles. Preheat oven to 300°. Bake 1 hour. Yield: 6 rolls. Carbohydrate 0 g, protein 8 g, fat 6 g, calories 86. Two rolls = 1 meat exchange.
Spread preserves over bottom of baked pie shell. In mixing bowl, combine pudding mix, yogurt, creme de cacao and vanilla. Beat well with rotary beater. Spread over preserves. Cover and chill several hours. Before serving, spread topping over filling. Sprinkle with chocolate.
Brown ground beef, onion, bell pepper and hot pepper; drain. Add tomatoes and tomato paste and sugar. Let simmer for about 30 minutes. Cook rice.
Blend margarine, flour and chopped nuts well. Press into prepared baking dish. Bake at 300° until golden brown.
Combine flour, sugar and baking powder. Cut in butter or margarine until mixture resembles coarse crumbs. Stir in beaten eggs; stir until mixture is smooth. Reserve 1/2 of mixture. Press other 1/2 onto bottom of greased 13 x 9-inch pan. Spread grape jelly evenly over crust in pan. Sprinkle 1 cup peanut butter chips over jelly. Crumble remaining dough over chips. Bake at 375° for 30 to 35 minutes or until lightly browned. Remove from oven. Immediately sprinkle with remaining 1 cup of chips. Cool and cut into squares.
Drain apricots, saving 1/4 cup of syrup. Cut apricots in half. In skillet brown chops (use oil if necessary). Pour off fat; stir in soup, sour cream, syrup and green onions. Cover. Simmer 25 minutes or until done, stirring occasionally. Add apricots and cook for 5 minutes more. Serve with rice. Makes approximately 4 servings.
Beat eggs well; add milk, salt and dry mustard. Mix well; fold in sausage, cheese and bread. Place in 8 x 10 baking dish. Refrigerate overnight. Bake 35 minutes at 350°.
Stir butter, oatmeal and boiling water together; let stand 20 minutes. Combine remaining ingredients together; add oatmeal mix and stir well. Pour into greased pan and bake at 350° for 30 minutes or until done.
Preheat oven to 425°. Snap off and discard tough ends of asparagus. Cut into 1 1/2-inch pieces. Cut mushrooms in half (or quarters if large). Cut bell peppers into 1-inch squares. Combine vegetables in bowl; add olive oil and mix lightly. Press garlic over vegetables. Add salt and black pepper; mix well. Pour into baking pan. Bake 10 to 12 minutes.
Mix flour, sugar and cocoa together. Add flavoring and eggs. Add melted butter, Karo and nuts. Bake at 300° in 8 x 8 pan for 35 minutes. Test for doneness. These brownies will be chewy.
Grease a 15 1/2 x 10 1/2 x 1-inch baking pan. Line bottom with waxed paper and generously grease again. Mix together baking powder, salt and eggs in bowl, using an electric mixer on medium speed. Beating constantly, add sugar, then Karo, 1 tablespoon at a time. Mixture will be thick and light. Fold in flour and vanilla. Pour batter in prepared pan and bake at 375° for 15 minutes or until done.