HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease platter. Place sugar, chocolate and milk in pan. As soon as pan is put on medium heat, begin stirring and stir continuously until a soft ball can be formed when chocolate is dropped in cold water. Add a dash of salt while cooking. It only takes a few minutes (about 10) to get to soft ball stage. Then place pan with spoon in place cold water and let cool 30 minutes to 1 hour. Add 3/4 stick butter and vanilla and stir until right consistency (at least 10 minutes). Then pour into greased platter. Let set and cut into squares. Freezes well or keep in tin.
Heat oven to 375°. In bowl, mix tuna (drained), lemon pepper, cheese, salad dressing, celery and onion. Separate dough into 10 biscuits. Press or roll each into a 5-inch circle. Spoon about 1/4 cup tuna mixture onto the center of each biscuit. Fold dough in half over filling; press edges with fork to seal. Brush each biscuit with egg or milk. Press both sides in crushed chips. Place on ungreased cookie sheet. Make 2 or 3 (1/2-inch) slits in each top crust. Bake at 375° for 18 to 24 minutes or until deep golden brown. Makes 10 sandwiches.
Combine flour, baking powder and salt; set aside. Melt 1 cup mint morsels.*
Cream sugar and butter. Add eggs and beat together. Add apples that soda has been added to. Coat raisins and nuts with flour, then add flour and spices. Beat together good. Bake in four 9-inch pans at 325° for 30 minutes.
Cream 2 sticks butter or margarine and 2 cups flour to which pepper has been mixed. Add cheese and Rice Krispies. Form into balls. Press flat with fork. Bake on foil sheets for 15 minutes at 375°.
Cream together shortening and sugars. Add eggs and pumpkin. Alternate dry ingredients and milk. Stir in nuts. Pour into greased and floured pan. Bake at 350° for 30 minutes. Delicious plain or topped with cream cheese frosting.
Simmer ground beef and onion with chili powder, salt and pepper until onion is tender. Drain fat. Dip tortillas in enchilada sauce and layer as follows: tortilla, ground beef, cheese; tortilla, ground beef, cheese; end with tortilla and top with cheese. Pour remaining sauce over enchilada.
Combine ingredients and stir until well mixed. Cover and chill 2 hours to blend flavors. Stir well and serve with cut up vegetables, chips or bread cubes.
Grease from any kind of meat or frying oil which has been used or commercial shortening, lard, etc. can be used.
Have cheese at room temperature, then grate. Beat with mixer after you add mayonnaise. Beat until smooth. Then add rest of ingredients. Beat until smooth again. Put in refrigerator and chill.
Beat eggs well. Add sugar, milk and vanilla. When well mixed, add cornstarch. Let bread soak in mixture and fry until light brown. Serve with butter and syrup.
Cream sugar, pumpkin spice, dry milk and shortening. Add egg yolk. Add pumpkin, cake flour, flour and baking powder. Mix until well blended, then let dough set 10 minutes. Roll out on floured surface to 1/2-inch thickness. Cut with doughnut cutter and fry in deep fat at 385°. Makes about 4 dozen doughnuts.
Mix sugar, oil, vinegar and water. Mix with remaining ingredients well; set overnight to marinate good. Good for weeks; keep in refrigerator.
Heat water and milk to 130°. Mix yeast, salt, sugar, oil, egg and half of the flour in bowl. Drizzle heated liquids into the bowl, mixing with a beater until smooth. Stir in lemon rind, juice and raisins. Stir/knead in remaining flour, until dough is smooth and elastic. Rise until doubled, knead and shape. Loaves may be shaped in rounds or braided. Rise until doubled; brush with 1 beaten egg. Bake at 350° for 20 to 25 minutes, depending on size of loaves.
Mix egg with milk; cut shortening, sugar, salt and baking powder with flour, then add to milk mixture. Knead on floured surface. Makes 5 large pie shells or about 20 regular fried pie shells.
Beat together cake mix, oil and eggs. Add Mandarin oranges and juice. Beat together. Bake in 3 layers, greased and floured pans. Bake at 350° until done, about 20 minutes. Do not overbake.
Mix all ingredients together in covered 3-quart casserole. Cook in a 325° oven for 2 1/2 hours. Serve on rice or noodles. Uncover last 20 minutes. Serves 6 to 8.
Wash and dry chicken cutlets. Sprinkle salt and pepper on both sides and dip them in flour to coat lightly. Heat the oil in a nonstick frying pan. Brown the cutlets lightly on both sides on medium high heat. Do not overcook.
Mix together and pour into a 9 x 13 x 2 pan. Cook 40 minutes at 350°.
Combine the soy sauce, pineapple juice and brown sugar; pour over the pork and marinate. Bake pork in mixture until done. Add the pineapple chunks, cherries and green pepper until warmed. Use the mixture over rice. (The marinade is also good with chicken.)
Cook broccoli as directed on package. Drain and arrange in a shallow 1 1/2 or 2 quart casserole. Simmer chicken until tender, approximately 25 minutes. Drain, break up and arrange over broccoli. Mix next four ingredients and pour over the top of the chicken. Sprinkle with cheese and bread crumbs. Bake at 350 degrees for 25 minutes. Serve over rice.
Sprinkle gelatin over water in a 2-quart saucepan. Heat over moderately low heat, stirring constantly, until gelatine is completely dissolved. Remove from heat. Let cool 5 minutes.
Place turkey frame in large Dutch oven with water, onion, and salt. Bring to boiling; reduce heat and simmer, covered, 1 1/2 hours. Remove turkey frame; cool till it can be handled. Remove meat from bones; discard bones. Remove onion from broth. Stir in fresh vegetables. Bring to boiling. Reduce heat; cover and simmer for 45 minutes. If desired, add homemade noodles or packaged egg noodles; simmer uncovered 8 to 10 minutes or until noodles are done. Can freeze leftovers. Makes 12 servings.
In a saucepan, scald milk and add hot water. Add margarine, sugar and salt. Stir to combine. Remove from heat and cool until lukewarm. In a bowl, soften yeast in 1/2 cup hot water. Add 6 cups flour to yeast; beat with a spoon until smooth. Add remaining 6 cups of flour. Turn out on a floured board. Knead dough about 7 to 10 minutes while continuing to sprinkle with flour. Put dough in a large greased bowl and turn dough over to coat with oil from bowl. Cover bowl with a kitchen towel and let rise until doubled, about 2 hours. Turn dough out onto counter and cut into 4 loaves. Put each loaf in a loaf pan and let rise again for about an hour. Bake in a preheated 350° oven for 35 minutes. Makes 4 loaves.
Melt butter in 9 x 13-inch pan in oven. Set aside. Beat egg whites very stiff. Gradually add sugar until mixture is thick and smooth. Take time doing this, so meringue has body. Fold in pecans until they are thoroughly coated. Drop mixture by spoonfuls into pan with melted butter. Bake 1 hour at 300°. Every 10 minutes, gently turn and separate the nuts, using a small spatula so they are brown and evenly covered with butter. Cool in pan.
Mix first 3 ingredients together until it starts to boil. Add vanilla and nuts. Continue boiling until crystallizes or until all the syrup is off the bottom of the pan. Put on greased cookie sheet and separate.
Brown ground beef. Add all seasonings. Drain grease off. Add tomato paste and water. Simmer about 20 minutes. Mix eggs and cottage cheese together.
Cream together brown sugar, white sugar, vanilla, oil and eggs. Add flour, soda and salt. Fold in oats, then corn flakes and nuts. Drop onto cookie sheet and bake 7 to 8 minutes or until brown at 350°. Makes a dishpan full!
Whip chilled milk and add powdered sugar. Drain pineapple; heat juice and necessary water to dissolve Jell-O. Add cream cheese; beat until dissolved. Cool. Add and fold into whipped cream. Chill in refrigerator and serve.
Combine all ingredients; pour into muffin tins. Top with cinnamon and sugar before baking at 350° for 18 to 20 minutes. You can also pour batter into a 9 x 9-inch cake pan for a coffee cake.
Brown ground beef with salt, pepper and brown sugar. Add tomato soup. Cook egg noodles and drain. Add cream of chicken soup. Layer ground beef mixture and noodle mixture in casserole dish with process cheese between layers. Bake in 350° oven for 1/2 hour.
Mix brown sugar, vanilla, butter and eggs in large bowl until well blended. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls, about 3 inches apart, onto lightly greased cookie sheet. Press 3 to 4 additional candies into each cookie if desired. Bake at 350° for 10 to 12 minutes, until light brown. Cool slightly, remove to wire rack. Makes about 2 1/2 dozen cookies.
Simmer tomatoes, tomato paste, onion, green pepper and 1/2 teaspoon salt for 20 minutes. Shape meat into 1-inch balls and brown in fat in skillet. Mix flour with 1/2 teaspoon salt and pepper. Thoroughly coat eggplant slices in flour mixture. Heat 1/4 cup vegetable oil in large skillet. Lightly brown eggplant slices on both sides. Add oil as needed. Spread a thin layer of tomato mixture over bottom of 3-quart rectangular baking dish. Arrange half of the eggplant on bottom. Top with half remaining sauce and half of each cheese. Repeat. Arrange meat balls on top. Bake at 350° about 1 hour until hot and bubbly. Serves 8 to 10 people.
Heat shortening in a 9 x 13-inch pan. Mix Potato Buds, Parmesan cheese, salt and pepper. Dip chicken parts in egg and then mixture. Bake, uncovered, at 425° for 1 hour.
Cook ground beef and onion; drain fat, then add tomato paste, Sloppy Joe mix and ketchup. Cook 10 minutes. About halfway through cooking, add chili powder. Then, layer meat, jalapeno, cheese and continue and finish with cheese.
Mix currant jelly with mustard and brush over meat loaf. Cook another 25 minutes. Let stand 10 minutes. Makes 8 servings.
Grease a 9 x 12-inch pan. Mix chicken, soups and milk. Heat flour tortillas in microwave wrapped in paper towel for 1 minute. Put about 2 large spoonfuls of mixture in tortilla shell and roll. Place in pan with seam down. Pour sauce over tortillas. Top with grated Cheddar cheese. Bake at 350° for about 30 to 40 minutes until bubbly.
Boil water and vinegar. Mix sugar, flour, salt and eggs in a bowl. Add to water and vinegar. Boil until stiff and add mustard. Add equal parts of Miracle Whip and dressing and put on potato salad.
Cream brown sugar, shortening and eggs. Mix flour, salt, baking powder and baking soda and add. Add 3 cups quick oats, vanilla and chopped nuts. Mix together. Chill. Roll in balls and then roll in powdered sugar. Bake at 375` for 8 to 10 minutes. Makes 3 to 4 dozen.
Sift dry ingredients together. Add liquid ingredients. Mix well. Drop by tablespoon into hot oil or shortening. Fry until brown on one side. Turn and fry until other side is brown. Drain on paper towels. Roll in powdered sugar.
First Layer: Mix melted margarine with flour. Press into 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool completely.
When you buy fresh ginger root, it is best to put into a jar with a lid. Cover with vodka or white wine. It can be left in refrigerator for months. The ginger root will be ready to grate for stir-fries or any other recipe calling for fresh ginger.
Mix all ingredients together and pour into greased 9 x 13 pan. Bake at 350 for 30 minutes.
Heat oven to 375°. Mix sugar, shortening and egg thoroughly. Stir in applesauce. Add sifted flour and all other dry ingredients. Mix well. Add raisins and nuts. Drop by teaspoonfuls on slightly greased baking sheet. Bake 10 to 12 minutes. Yield: 3 dozen.
Mix first 5 ingredients together and let stand. Mix remaining ingredients together and pour into a greased pan. Pour first mixture over batter in pan. Bake at 350° for about 30 minutes. Remove from oven and use tablespoon to slice down into liquid in bottom of dish. Serve warm with ice cream.
Mix all ingredients together and store in an airtight container. Refrigerate. This salad is wonderful for holiday meals, for company or harried days.
Brown beef and onion in oil. Sprinkle with flour and brown. Add remaining ingredients, except mushrooms. Cover and simmer slowly for 2 1/2 hours. Add mushrooms in last 15 minutes. Serve over plain or wild rice.
In large casserole dish, layer meat, mushrooms, onion soup mix and celery soup, then wine. Cover and bake at 325° for 2 1/2 to 3 hours.
Cook Creamettes according to directions on package. Drain and chill. Stir in mayonnaise blended with sour cream and seasonings. Gently stir in remaining ingredients. Chill thoroughly.
Combine all ingredients in large pot. Do not brown ground chuck. Cook at least 2 hours.
Combine flour and salt. Cut in shortening. Add milk (enough to make a stiff dough). Roll out on lightly floured surface to a very thin layer. Cut into squares. Drop dumplings (a few at a time) into boiling chicken broth. Sprinkle with pepper.
In large saucepan, combine water, tomato sauce and vegetables. Bring to a boil, then simmer, stirring occasionally, 10 minutes. Stir in Lipton noodle soup mix and chicken. Bring to a boil, then simmer, stirring occasionally, 5 minutes or until vegetables are tender.
Simmer first 4 ingredients together until tender. Stir in remaining ingredients. Add 1 or more pints chicken broth. Put all in a large casserole. Bake at 350° about 30 minutes, covered. Add shredded cheese sprinkled on top. If more liquid needed, add to casserole before adding cheese. Cook uncovered after adding cheese. Cook until cheese is bubbly.
Mix butter, cheese, salt, pepper and flour. Take a ball of the mixture and wrap around a pitted date. Bake at 300° for 10 minutes. Makes approximately 33 balls.
Cook lima beans, covered, in the water seasoned with salt and pepper for 10 minutes. Add frozen corn. Return to boiling. Reduce heat; cover and cook 5 minutes more or until tender. Do not drain. Gradually stir milk into flour; stir into vegetable mixture in saucepan. Add butter or margarine. Cook and stir until thickened and bubbly. Cook and stir 2 more minutes.
Mix first 6 ingredients together. Add pumpkin. Mix well. Add the baking soda. Add the flour a little at a time, mixing well after each addition. Fill regular size bread pans half full and bake at 350 for 1 to 1-1/2 hours or until a knife comes out clean. Batter can be baked in 5-6 mini loaf pans. Baking time for mini-loaf pans is about 40-50 minutes.
Bake pie crust on low heat; melt margarine. Add coconut and pecans. Stir until toasted lightly brown. Set aside.
In large saucepan, cook onions and garlic in butter until golden brown. Add water and bouillon; bring to a boil. Reduce heat, cover and simmer 30 minutes to blend flavors. Place soup in 6 ovenproof soup bowls. Top each serving with a bread slice and cheese. Broil until cheese melts.
Cut out the core of each head of cabbage and stick a large fork into the space where the core was. Roll the cabbage back and forth in a large pot of boiling water to loosen leaves. Remove leaves, slice off the rib on each leaf and place leaves in warm water. Should have 20 to 30 leaves. Combine next 9 ingredients in a large bowl. Mix until it starts to fluff up, about 5 to 10 minutes. Spoon a small amount (approximately 1/4 cup) on each leaf, fold in the sides and roll. Place, seam side down, in a large ovenproof pot. Add a mixture of 70% tomato juice and 30% water to about 1/4 inch from covering the rolls. Place pot on burner and bring to a hard boil. Place pot in 400° oven for 1 hour. Reduce heat to 325° and let simmer for 2 to 3 hours. You may add carrots and potatoes if you wish.
Place butter in a 2-quart casserole dish and melt. Add salt and pepper. Add milk slowly, stirring constantly. Microwave on High for 6 to 8 minutes or until thick. Stir several times during last half of cooking time to prevent lumping. Stir in cheese. Add cooked macaroni. Cover with tight fitting lid or plastic wrap. Microwave on Medium for 12 to 15 minutes or until heated throughout, stirring halfway through cooking time.
Mix Jell-O according to package directions, using chilled juice from pineapple as part of cool water. Mix the rest in and chill.
Cook squash, onion and zucchini until tender. Add salt and pepper to taste. Beat egg. Add milk, cracker crumbs and cheese. Drain squash mixture. Add 3 tablespoons butter. Add to egg mixture. Put in casserole. Sprinkle with extra cheese on top. Bake at 350° for 20 minutes.
Brown hamburg. Add soup, tomatoes, beans and sauce. Add enough water to make it soupy if desired.
Preheat oven to 350°. Slice bread lengthwise three-quarters of the way through the middle. Scoop out the soft part of the bread and reserve for another use. Combine remaining ingredients and blend well. Stuff into hollowed bread. Wrap in aluminum foil and bake for 20 minutes. Cut into 1 to 1 1/2-inch slices and serve. Garnish with soups or salads.
In a large saucepan, mix water, margarine, stuffing and gravy until well mixed. Layer 1/2 stuffing mixture in casserole and add diced chicken. Then add rest of stuffing mix. Bake for 30 minutes at 350°.
First, melt butter in baking dish. Next, mix flour, milk and sugar together. Pour into dish. Lastly, place fruit on top of mixture. Cover dish and bake for 1 hour at 350°.
Peel apples and cut into thick slices. Arrange apples in pie pan lined with pastry. Sprinkle on lemon juice. Mix sugar, spices and flour together; cut in oleo until crumbly. Spoon over apples; spread sour cream on the top. Bake at 350° for 50 to 55 minutes or until apples are tender.
Preheat oven to 350°. Lightly brown onion in oil. Add all other ingredients, except frankfurters. Simmer 15 minutes. Split frankfurters. Place in baking dish. Pour barbecue sauce over frankfurters. Bake at 350° for 30 minutes, basting several times.
Combine first 3 ingredients in a large bowl; beat at low speed of an electric mixer 30 seconds. Increase speed to medium and beat 2 minutes. Pour batter into a 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 350° for 35 minutes or until cake springs back when touched lightly in center. Let cool in pan on a wire rack. Combine milk and pudding mix in a medium bowl; beat at low speed of electric mixer 2 minutes or until thickened. Cover and chill 5 minutes. Stir in pineapple. Pierce 48 holes in top of cake, using the handle of a wooden spoon. Spread pudding mixture over cake and then spread whipped topping over pudding mixture. Sprinkle topping with shredded coconut. Store in refrigerator. Yield: 16 servings. Serving size: 1 (3 1/4 x 2 1/4-inch) piece. Calories: 208. Fat grams: 4. Preparation time: 17 minutes. Cooking time: 35 minutes.
Heat boiler, split pita bread horizontally. Cut each 1/2 into 4 pieces. Place on baking sheet. Spread with margarine. Add cheese; broil until brown.
Cream butter, Crisco and sugar. Add eggs and other ingredients. Chill after mixed. Roll and cut into desired shapes. Bake 6 to 8 minutes at 400°. Ice with thin confectioners sugar icing while hot.
Add sugar to egg whites. Continue to beat until very stiff. Fold in chocolate chips. Spoon onto greased cookie sheet. Preheat oven to 350°. Place cookies in oven and turn off. Leave in oven for 8 hours or overnight.
Grease and flour 1 large loaf pan. Ste oven to 350°. In large bowl, beat eggs, sugar, 1/2 cup zucchini, oil and vanilla. Sift in flour, cinnamon, salt, baking soda and baking powder; beat. Add 1/2 cup zucchini and beat. Add well-drained pineapple and walnuts; stir to mix. Add to loaf pan and bake 1 hour. Test.
Wash beans; bring the 6 cups water to boiling. Add the washed beans and boil about 2 minutes. Cover; remove from heat and let stand one hour. This is equal to 10 to 12 hours soaking time in cold water.
Pour peaches in pie shell. Mix sugar and flour well. Add beaten eggs, margarine and flavoring. Pour over peaches. Bake at 350° until crust is brown.
Melt shortening and chocolate together in a 2 quart saucepan. Remove from heat. Stir in the sugar and vanilla. Beat in the eggs, one at a time. Sift flour, salt and baking powder into the chocolate mixture and mix thoroughly. Add the nuts. Pour into a greased 9 X 13 inch pan. Cool and cover with fudge frosting.
Mix soup and milk together and heat almost to a boil. On long end of each crescent roll triangle, put a teaspoon of chicken and sprinkle with cheese. Roll crescent roll the way up from the end with the meat to the narrow end. Place rolls in a baking dish. Sprinkle remaining cheese over all the rolls. Pour soup mixture over all the rolls. Bake at 350° for 20 minutes or until golden brown.
Sift together 3 times, first 5 ingredients. In a bowl, beat with mixer on high speed for 5 minutes, Crisco oil and sugar. Reduce mixer to medium speed and blend in, one at a time, eggs and vanilla. With mixer on low speed, gradually blend in dry ingredients. Add pineapple and grated carrots. Mix well and then fold in pecans and dates. Pour batter into a large 10-inch Bundt or tube pan that has been well greased and floured. Bake in a preheated 350° oven for 1 hour or 1 hour and 15 minutes. Cool 15 minutes in pan and then remove. Place under airtight cake container or tightly wrap in foil. Store overnight before slicing.
Take the loaf of bread and set slices out to dry. Cut into cubes. Combine the melted stick of margarine with the Italian dressing. Mix until it does not separate. Pour over bread and stir. Bake a single layer of croutons on a cookie sheet at 350° for 30 minutes or until they start to get golden brown around the edges. Stir croutons a couple of times while baking.
In a heavy soup pot saute the bacon until crisp and add the onions, celery and oil. Saute for 5 minutes and then add the flour. Turn the heat down on low and cook the now formed roux for 10 minutes. Meanwhile, heat the chicken broth and whisk into the cooked roux. Season with basil and add the potatoes and cream. Simmer for 30 minutes and add the sour cream and parsley. Season to taste with salt and pepper. Garnish with cheddar cheese when ready to serve.
Beat egg yolks in large bowl until light colored. Add to yolks the sugar and beat until sugar dissolves. Add 100 proof slowly to egg yellows. While beating, add whipping cream (without beating). Add whole milk (as much as desired). Beat egg whites stiff and add a small amount of salt. Pour egg whites on top of yolk mixture and cut in. Sprinkle nutmeg on top of each glass as your serve it. Drink and be merry.
Combine the cornmeal, Parmesan cheese, black pepper, salt and basil. Trim the pork chops of all visible fat, pat them dry and dredge in the cornmeal mixture. Heat a skillet over medium heat. Add the oil. When the oil is hot, place the chops in the skillet. Reduce the heat to low. Fry the chops for 10 minutes on each side, then add the onions, garlic and fennel; continue frying for another 10 minutes, turning as necessary to keep from sticking. Makes 4 servings.
Drain pineapple; reserve syrup. Add water to make 1 cup. Heat to boil. Dissolve gelatin in hot liquid; cool. Gently stir in ginger ale; chill until partially set. Whip the cranberry sauce, blend in pineapple and fold in gelatin. Turn into mold; chill until firm.
Boil chicken until tender; cool and debone. Place all ingredients, mixed well, in a buttered casserole dish. Bake at 350° for 30 minutes. Let set a few minutes before serving.
Mix together soup, mayonnaise, butter, eggs and onion. Spray 9 x 13-inch dish with Pam. Layer broccoli, then chicken, then soup mixture. Top with grated cheese, then Ritz cracker crumbs. Bake at 350° for 30 minutes.
Season prime rib with salt, pepper and garlic. Completely pack in rock salt, then slow roast, uncovered, in a 325° convection oven for 3 1/2 to 4 hours.
In butter or margarine, light brown rice and vermicelli. Add ground beef; finely crumble and continue browning. Stir in hot water, mushrooms, contents of beef flavor packet, salt and pepper. Cover and simmer 15 minutes. Cool slightly; stir in well-beaten eggs. Fill a 9-inch unbaked pie shell with Rice-A-Roni mixture. Garnish top with slices of bacon. Bake on cookie sheet at 400° for 20 to 25 minutes. Serves 4 to 6.
Parboil squash 5 minutes; drain. Combine squash, green pepper, onion and rice. Mix rest of ingredients and add to rice mixture. Bake in a 2-quart casserole dish at 350° for 30 minutes.