HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine and cook 12 to 15 minutes (until spins a fine thread). Remove from stove. Add 1 teaspoon soda. Spread thin on a buttered cookie sheet or marble slab. Cool. Break into pieces.
Cream butter. Add sugar gradually and cream until light. Add egg yolk. Mix thoroughly and blend in flour. Form into small balls (about 1-inch in diameter). Dip into egg white, then into nuts. Place on greased cookie sheet and press firmly flat with bottom of glass. Bake in slow oven (300°) for 5 minutes. Remove from oven and press centers down and bake about 15 minutes. Cool and fill with a tart jelly or jam. Makes 15 to 18 cookies.
Soak eggplant 15 minutes in salted water and drain. Cook eggplant with water to cover until tender. Add salt and pepper. Mash. In skillet, simmer onion, celery and tomatoes until tender. In buttered casserole dish, combine eggs, eggplant, crumbs and cooked vegetables. Add milk to mixture. Top with grated cheese and bake, uncovered, at 350° for 30 minutes. Very similar to Franke's Cafeteria's eggplant casserole.
Mix well in a large bowl. Store in jars and use 4 teaspoons per cup of hot water.
Prepare cake mix according to package directions and set aside. Melt butter in a 9 x 13-inch pan and sprinkle brown sugar over entire bottom of pan. Put crushed pineapple on top of brown sugar (juice and all). Pour cake batter over pineapple and bake in a 350° oven for 25 to 30 minutes. Have a cookie sheet or long pan ready when you take cake out of oven and immediately turn cake onto sheet.
Preheat oven to 400°. Spray 13 x 9 x 2-inch baking dish with nonstick spray. Dip chicken pieces in barbecue sauce. Place in pan skin side up. Bake 40 to 45 minutes. Pile chicken at one end of pan. Separate dough into 10 biscuits. Place them in the pan in drippings next to chicken. Sprinkle cheese over biscuits. Bake 15 to 20 minutes until biscuits are golden brown.
Blend cream cheese and sour cream. Add dried beef, green pepper, and onion to the cream cheese and sour cream. Heat at 350 degrees for about 15 minutes. Stir occasionally while heating or microwave for 3 minutes.
Mix all ingredients together by hand or in a food processor. Knead for 8 minutes. Cover and let rise until double. Shape bread and let rise again, covered. Bake at 400° for 25 to 40 minutes. For crisp crust, brush with water. For soft crust, brush with butter.
Pour boiling water slowly over the cocoa, stirring until mixture is consistency of cake batter. Beat egg yolks well and add to chocolate. Cream butter and sugar well; stir into mixture. Stir soda into buttermilk. Add buttermilk and flour slowly. Add vanilla. Fold in well beaten egg whites. Bake in two pans for 20 minutes at 350°.
Cook tortellini according to package directions, drain. Meanwhile, in 3 quart saucepan, combine soup, peas, carrots and pepper. Over medium heat, bring to a boil. Reduce heat to low. Cover. Cook 4 minutes or until peas are tender, stirring constantly. Stir in cheese and parsley. Heat until cheese melts. Stir in cooked tortellini. Makes about 5 cups.
Cream butter and sugar together until fluffy. Add eggs and beat well. Sift spices and flour; add soda to buttermilk. Add flour mixture and milk alternately to the sugar-butter mixture. Fold in jam, preserves and nuts last until well-distributed. Bake about 1 hour in 325° oven.
Combine first 6 ingredients in a small mixing bowl; mix well. Toast 1 side of bread lightly; butter untoasted side. Spread chicken mixture over butter. Beat egg whites until stiff peaks form. Fold in cheese. Spread over chicken mixture. Bake at 450° for 10 minutes or until golden brown. Serve immediately. Yields 6 servings.
*Can use ground beef if you rinse beef with hot water after frying and draining fat.
Boil broccoli 2 to 3 minutes. Mix all ingredients together and pour into a baking dish. Bake at 350° for 1 hour.
Drain fruit, reserving juices. Dissolve gelatin in 1 cup boiling water. Add reserved juices with enough water to measure 1 3/4 cups. Mix well. Add blueberries and pineapple; mix well. Pour into 9 x 13-inch dish. Refrigerate until firm. Combine remaining ingredients in bowl; blend until smooth. Spread over gelatin. Refrigerate until well chilled.
Combine all ingredients and bring to boil. Simmer 20 minutes and pour in hot jars; seal.
Heat oven to 350°. Grease bottoms only of 2 loaf pans (9 x 5 x 3-inches) or 3 loaf pans (8 1/2 x 4 1/2 x 2 1/2-inches). Mix sugar and shortening in large bowl. Mix in eggs, pumpkin and water. Stir in flour, baking soda, salt, baking powder, cinnamon and cloves until blended. Stir in raisins and nuts (optional). P our into pans. Bake about 1 hour and 10 minutes, or until toothpick inserted into center comes out clean; cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. Makes 2 or 3 loaves (24 slices each). Serving size: 1/24 loaf. Calories: 120. Fat: 4 g (with nuts), 3 g (without nuts).
Combine peas, water, tomato juice, ham bone or hock, potato, celery, onion, carrot, bay leaf, salt and pepper in large kettle; bring to boiling, lower heat and simmer, stirring occasionally, 1 1/2 hours or until peas are mushy-tender.
Drain pineapple between paper towels. Serve with fruit wedges or mini muffins.
Bake cake as directed on package, mixing with pineapple juice instead of water. Pour batter into a greased 13 x 9-inch pan and bake. Cool. Mix cream cheese and cold milk, beating until smooth. Add instant pudding. Beat 2 minutes or until thickened and spread over cake. Spread drained pineapple over this and then cover with Cool Whip. Sprinkle with crushed nuts. Chill 2 to 3 hours.
Cream butter and gradually add sugar. Cream together until light and fluffy. Add eggs. Sift flour before measuring. Add spices and salt. Dissolve soda in buttermilk. Add buttermilk mixture and flour mixture, beating after each addition. Lightly dredge the raisins and pecans with extra flour and add to batter. Add jam and stir. Pour batter into 2 greased and wax paper lined 9-inch cake pans. Bake at 325° until toothpick comes out clean. Frost with caramel icing.
Boil carrots until tender. Then add brown sugar, butter and lemon juice. Cook on low heat until done. May need to add a little more brown sugar to taste.
Pour boiling water over 1 cup oatmeal and set aside. Cream together butter, brown sugar, white sugar, vanilla and eggs. Sift together flour, soda, salt, cinnamon and nutmeg. Mix with the creamed mixture. Add the oatmeal. Mix well. Pour into a greased 9 x 13-inch cake pan. Bake until cake test is done. Cook in 350° oven.
Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often. Add soup, broth, water, Worcestershire sauce and pasta. Heat to boil; cook over medium heat 15 minutes or until done, stirring. Add sour cream; heat through and enjoy.
Melt butter and hot water together. Add flour, baking powder and salt. Pat into pie pans or refrigerate 1/2 hour and roll out dough. Makes three 9-inch pie shells.
Mix liquids. Peel onions, cut off top and bottom. Place in plastic bag with marinade for 1 hour. Remove onions from bag and save marinade. Arrange onions in baking dish. Pour 1/4 cup marinade over onions. To microwave, cover dish and cook 9 to 10 minutes for 4 onions; 5 to 7 minutes for two onions. In oven, cover and bake at 350° for 1 hour.
Heat oven to 450°. Combine flour and 1/2 teaspoon salt in a mixing bowl; cut in shortening and cream cheese thoroughly with a pastry blender. Sprinkle with water, 1 tablespoon at a time, mixing with a fork until flour is moistened.
Preheat oven to 350°. Grease and flour bottoms of 2 (8 x 4-inch or 9 x 5-inch) pans. In a large bowl, blend all ingredients (except nuts) until moistened. Beat 1 minute at medium speed. Stir in nuts, then pour into pans. Bake for 45 to 55 minutes or until you can pull a toothpick clean out of the center. Let cool 10 minutes.
Brown sausage and ground beef with onion in frying pan, crumbling into small pieces while cooking. Drain grease. Transfer beef/sausage mixture into crockpot. Add next four ingredients and mix well. Cook on low several hours, stirring occasionally to prevent sticking. Serve with tortilla chips.
In a 10-inch skillet, cook zucchini and onion in margarine until tender. Drain. Stir in parsley and spices. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, pressing over bottom and up sides to form crust. Spread mustard onto crust. Pour egg-vegetable mixture evenly into crust. Bake at 375° for 18 to 20 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before cutting into wedges. Serves 6.
Mash bananas. Cream butter and sugar. Add eggs. Mix. Then add flour, baking soda and salt. Finally, add mashed bananas. Bake at 350° for 45 minutes to 1 hour. (Top should feel solid).
Have butter and eggs at room temperature. Cream butter and sugar until light and fluffy (in mixer). Add vanilla and mace. Add eggs one at a time, beating thoroughly after each addition. Add flour and mix only until blended. Put into a buttered and floured 10-inch tube pan. Bake in moderate oven at 325° for about 1 1/2 hours. Let stand in pan 5 minutes. Turn out to cool.
Cream margarine, Crisco, sugar and milk well. Add flour and eggs one at a time. Add salt and vanilla. Bake at 300° for 1 1/2 hours.
Cream shortening and sugar. Add eggs and beat well. Mix dry ingredients and add creamed mixture together with bananas. Stir in nuts.
Mix together sour cream, cream cheese, taco seasoning and lemon juice and spread in a large plate or pizza pan. Layer in order lettuce, tomatoes, onion, and top with shredded cheese. Dip with tortilla chips.
In food processor, puree chickpeas, 1/4 cup reserved liquid, the garlic, salt and lemon juice. Add sesame paste; whirl or stir until smooth and creamy, adding more liquid, salt and lemon juice if needed. Refrigerate, covered, at least overnight to develop flavors. To serve, mound in shallow bowl; sprinkle with parsley. Makes about 2 cups.
Coat fillets with 3 to 4 tablespoons dry Bisquick. Mix 1 cup Bisquick, salt, egg and beer. Dip fillets in batter and fry 2 minutes on each side (4 minutes) or in deep fryer.
Mix sugar, honey and water in a saucepan and cook to soft ball stage (242°). Remove from heat. Add nuts. Stir until thick and creamy. Turn out on wax paper. Separate with a fork.
Dissolve sugar in water. Add Kool-Aid and juice. Just before serving, add the ginger ale. Keep all ingredients cold before mixing. Makes 50 punch cup servings.
Rinse and drain kraut. Bring the sugar and vinegar to a boil. Let it cool. Add remaining ingredients to kraut. Pour sugar and vinegar over the kraut. Refrigerate 24 hours.
In a pan, mix sugar, flour and 1 cup milk. In a mixing bowl, divide eggs, setting whites aside. Beat egg yellows and add 1 cup milk. Add yellow egg mixture to ingredients in pan and cook over medium heat until thick and boiling. Set off stove and add vanilla and butter. Stir in coconut. Put in cool pie crust.
Mix batter together; spread 3/4 of the batter into a well-greased 15 1/2 x 10 x 1-inch pan. Cover with pie filling, then top with the remaining batter. Spread the batter gently using 2 forks. You do not have to cover all of the filling. Bake at 350° for 55 minutes.
Mix cake according to package directions. Place pan on burner to melt butter (low setting). Stir in brown sugar (enough to completely cover bottom of pan). Distribute pineapple slices. Place one cherry in each slice. Spread cake batter evenly over mixture and bake until inserted toothpick comes out clean, approximately one hour, at 350° or according to cake mix directions.
Fill a 9-inch buttered cake pan 2/3 full with peeled, sliced apples. Mix cinnamon and sugar. Sprinkle on apples. Mix melted margarine, 3/4 cup sugar, flour, egg, walnuts and salt. Pour over apples. Bake at 350° for 45 minutes.
Melt chips, milk and marshmallows (I do mine in microwave oven). Spoon over ice cream or cake while hot, or store in refrigerator in closed jar.
Place 4 to 6 beans on a half slice of bacon. Roll up and secure with toothpick. Place in shallow baking pan. In separate bowl, melt margarine and add Worcestershire sauce and onion juice. Pour over beans. Marinate in refrigerator for 2 hours before cooking. Bake 20 minutes at 300°. Then put on broil until the bacon is crisp, turning roll-ups to cook evenly.
Cream together sugar, Crisco and butter. Add eggs, one at a time, beating well. Cream until light and fluffy. Sift dry ingredients together. Add alternately with Orange Crush and flavorings. Pour in tube pan. Bake at 325° for 1 hour and 25 minutes.
Mix everything together except Cool Whip. Fold Cool Whip in last. Refrigerate overnight.
Combine first 3 ingredients and press into 13 x 9-inch pan. Set aside. Combine cream cheese, eggs and 3/4 cup sugar. Beat until fluffy. Spread over crust. Bake at 350° for 20 minutes. Set aside to cool. Combine pudding mix and milk. Beat 2 minutes at medium speed. Add pumpkin and cinnamon; mix well. Stir in 1 cup Cool Whip. Spread pudding mix over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle top with pecans. Store in refrigerator. Yields 15 servings.
Whip cream cheese until fluffy. Blend in whipped topping. Fold in remaining ingredients except green cherries. Pour into serving dish. Refrigerate 30 minutes. Garnish with green maraschino cherries.
Before serving, crumble 5 or 6 slices of well drained bacon over top.
Brown ground beef and onions together. Drain off excess fat. Mix all other ingredients except biscuits. Add beef and cream cheese mixture together. Pour into 2-quart casserole dish. Bake at 375° for 10 minutes. Place biscuits on top. Bake at 375° for 15 to 25 minutes.
Brown ground beef and onions. Add sauces and simmer. Cook noodles and drain.
Preheat oven to 400°. Whip egg whites with salt and cream of tartar to soft point. Gradually add sugar, beating until stiff. Add vanilla. Pour in 8-inch square pan (greased). Put pan in oven and close door. Turn oven off. Leave overnight, or 4 to 5 hours. Cover with Cool Whip and refrigerate at least 6 hours. Serve topped with thawed raspberries.
Using a fork, beat egg in mixing bowl. Add oil and milk. Continue beating with fork. Sift dry ingredients and add to egg mixture. Place in 12 greased medium size muffin pan. Sprinkle with cinnamon sugar and put dot of butter or margarine on top of each muffin. Bake at 400° about 20 minutes.
Combine all ingredients except beans. Simmer for 20 minutes. Toss and eat.
Put chocolate in boiling water; stir until melted. Cool. Sift together flour, sugar, salt, soda and baking powder. Add shortening, buttermilk, cooled chocolate and vanilla to dry ingredients. Beat vigorously for 2 minutes by hand or on medium speed with electric mixer. Add unbeaten eggs and continue beating for 2 minutes longer. Pour into greased and floured or paper-lined 9-inch round cake pans and bake in a 350° oven for about 30 minutes. Cool slightly and remove from pans. Frost with favorite white frosting or white between layers and chocolate over top and sides.
Brown hamburger in a large saucepan. Add onions, chopped with chili powder, tomato paste and Texas Pete. Cook until onions and hamburger are done. Add pintos (cooked). Simmer for 30 minutes. Salt to taste.
Peel, pit and mash avocados with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasonings.
Mix first 4 ingredients well in large bowl. Mix together flour, salt, baking soda and baking powder and add to sugar mixture. Mix in remaining ingredients. Dip out by spoonfuls onto cookie sheet. Bake in 350° oven until almost brown. Makes 10 to 11 dozen.
Wash seeds well and stir with oil in bowl. Spread out on cookie sheet and sprinkle salt on top. Bake at 250° until crisp and slightly brown.
Mix flour, shortening and salt. Beat egg; add water and vinegar. Add to flour mixture. Work into ball.
Beat sugar and eggs together. Add dry ingredients and mix. Add oil and vanilla and mix. Fold in walnuts and apples. Bake in a 9 x 13-inch pan at 350° for 40 minutes. Cut into squares. Serve hot or cold. Top with vanilla ice cream.
Mix all ingredients together in saucepan and cook over medium heat (stirring continually) until it forms a ball. Turn out on cookie sheet or aluminum foil and cool until it can be easily handled. Then knead very well.
Cook ground beef and onion in a large skillet over medium heat until meat is browned, stirring to crumble; drain. Wipe pan drippings from skillet before continuing. Return beef mixture to skillet; stir in tomatoes and remaining ingredients. Cook over low heat, stirring constantly, until cheese melts. Serve with corn chips. Yields 4 cups.
Microwave Directions: In large bowl, combine cereal, pretzels and nuts. Melt oleo. Add spices, Worcestershire sauce and lemon juice to oleo. Pour over and mix into cereal mix. Microwave on High for 4 to 6 minutes, stirring after every 2 minutes. Cool on paper towels. (Can bake at 250° for 45 minutes; stir every 15 minutes.) Yields 9 cups.
Mix margarine, brown sugar, soy sauce and garlic powder. Drain beans in colander; cut bacon strips into 3 equal pieces (cut through whole package of bacon and stack short strips; this will be easier to work with). Gently stretch each piece of bacon and wrap around 10 (or more) green beans; fasten with toothpicks. Place each bundle, making rows, into a large glass baking dish. Marinate overnight with margarine, brown sugar, soy sauce and garlic powder. Cover. Refrigerate overnight covered with Handiwrap. Bake, uncovered, 30 minutes (or more) at 350°. When brown they are ready. If beans appear done and bacon isn't, brown under broiler, watch carefully.
Cut meat into small pieces. Brown in skillet with olive oil. Add chopped onions. Cook until slightly brown. Chop celery and green pepper fine. Add to other ingredients and bring to a simmer. Let simmer for 1 hour. Serve over rice, noodles or macaroni that has been cooked separately.
Mix well all ingredients. Store in airtight container. Place mix in mug, equal to 1/2 of total volume. Fill with hot water. Makes 50 cups.
Bring chicken stock and water to a boil with the vegetables, garlic salt, and pepper. Simmer 10-15 minutes. Stir in the sugar. Continue cooking for 30 more minutes. Let soup cool to room temperature, then stir in lemon juice. Chill soup in refrigerator for several hours or overnight. Garnish with chopped parsley and sour cream.
Break spaghetti into quarters. Cook in water containing 1 tablespoon cooking oil; drain. Add remaining ingredients. Mix with the dressing. Cover and refrigerate overnight.
Slice mushrooms in half through stems. Quarter artichoke hearts and combine with mushrooms. Combine remaining ingredients and heat, but do not boil. Pour over mushrooms and artichoke hearts. Refrigerate overnight. Remove peppercorns and bay leaf before serving.
Heat oven to 350°. Mix together dry cake mix and pie filling. Pour onto a 10 x 15-inch cookie sheet. Bake 15 minutes. Sprinkle powdered sugar on top.
Combine flour and paprika in bowl. Dredge chicken in flour and brown in margarine in a large skillet over medium heat. Cook through. Remove from pan. Stir in remaining 1 tablespoon of flour. Gradually add cream, water and bouillon granules over low heat. Cook and stir 5 minutes until bouillon is completely dissolved. Stir in lemon juice and sherry. Add cooked chicken and mushrooms. Simmer covered 15 to 20 minutes longer. Top with cheese prior to serving. Serves 4.
In a skillet, brown ground chuck or hamburger, then drain off fat. Add chicken gumbo, ketchup and mustard. Simmer and heat for 15 minutes. Warm buns.
Mix all ingredients well. Drop by teaspoonfuls onto ungreased baking sheet. Bake at 350° for 8 minutes or until done.
In medium bowl, combine all ingredients, except fruit. Stir until sugar dissolves. Pour lemon mixture over; cover. Chill 3 hours or overnight, stirring occasionally. Refrigerate leftovers. Makes about 8 cups.
Mix Marshmallow Creme, sugar and vanilla. Knead until well blended and soft. Roll into balls and let sit in refrigerator overnight. Melt caramels in double boiler. Dip balls in caramel and roll in nuts.
Combine first three ingredients in a large bowl. Set cabbage mixture aside. Combine mayonnaise, sugar, vinegar and seasoning, stir well. Pour over cabbage mixture, toss well, cover and refrigerate coleslaw several hours. Serve cole slaw in lettuce lined bowl and garnish with pepper rings and pimento if desired.
Place basil, olive oil, pine nuts, garlic and salt in a blender. Mix at high speed. Stop from time to time to scrape sides of blender with rubber spatula. When ingredients are evenly blended, pour into a bowl. Beat by hand the 2 grated cheeses. Add softened butter and mix well. Before spooning pesto over pasta, add 1 tablespoon water to the pesto from the water the pasta was cooked in.
You may also use fresh mushrooms as desired sliced fairly large or canned mushrooms. Mix ahead. Bake at 350° for 45 minutes. You can add a vegetable of your choice, if desired, beans, peas, corn or mixed vegetables. Serves 6.
Cut circle on top of peppers. Pull top off and clean inside fully. Do not break peppers. Cook peppers in boiling water for 5 minutes. Drain peppers. Cook hamburger and onion together in skillet. Drain. Stir in garlic salt, rice and 1 can tomato soup. Stuff peppers with hamburger mixture. Stand peppers upright in ungreased baking dish. Pour remaining can of soup over peppers. Cover and cook 45 minutes at 350°. Uncover, cook 15 minutes longer. Sprinkle with cheese.
Grease baking dish. Put in rice. Sprinkle onion on top. Dissolve bouillon cubes in the boiling water. Pour over rice. Place pork chops on top. Cover tightly. Bake 1 1/2 hours in 350° oven.
Sift Flour, Baking Powder and Salt; set aside. Melt Butter and Chocolate; cool slightly. Blend in Sugar, Eggs (1 at a time). Beat one minute. Add sifted ingredients and nuts. Mix and chill 15 minutes. Shape into balls. Roll in Powdered Sugar. Bake at 350 for 18 - 20 minutes.
Mix first 5 ingredients in punch bowl. Add ginger ale and club soda just before serving. Float scoops of orange sherbet in punch.
Toss together pork and cornstarch in 2-quart glass casserole. Stir in remaining ingredients, except green pepper. Cover with glass lid or plastic wrap. Microwave on roast for 25 minutes. Stir in green pepper. Re-cover and continue cooking on roast for 5 to 10 minutes or until tender. Let stand, covered, 5 minutes before serving. Makes 4 to 6 servings.
Mix and spoon out onto ungreased cookie sheet. Bake at 350° about 8 to 10 minutes.
Wrap ham in heavy-duty foil and bake until tender. While ham is baking, mix pineapple juice, honey and mustard in saucepan and simmer until mixture is thick, about the consistency of molasses. One half hour or so before ham is ready to be served, remove from the oven. Score the top and decorate with cloves. Coat ham with sauce and return to oven for 30 minutes. Additional basting may be necessary to obtain heavy glaze. Bake at 350°.
Mix cool milk with pudding mix until thick and fold in Cool Whip. In a 13 x 11-inch dish, place a layer of pudding mixture, then a layer of graham crackers. Repeat layers, finishing with crackers on top.
Brown ground beef, onions, salt and pepper; drain. Add Italian seasoning and bell pepper. Let simmer 15 minutes. Add tomato ingredients and let simmer 15 minutes more. Boil noodles until tender.
Combine first 5 ingredients in frypan and brown. Then add next 4 ingredients and let mixture simmer about 15 minutes. While simmering mixture, cook 2 different kinds of macaroni (1/2 pound of each) drain, and add to mixture. Put 1/2 of mixture into large baking dish. Put 1/2 pound of cheese on top of mixture in baking dish. Add remaining mixture and top with remainder of cheese. Bake at 350° for 15 to 20 minutes or until cheese melts.
Whip all the ingredients together in a mixer or blender at moderate speed. If too thick, thin with added coffee cream.
Boil and peel potatoes. While warm, sprinkle salt, pepper and vinegar. Add onion and celery. Combine mayonnaise, mustard and cream; pour over salad. Toss well. Chill at least 2 hours. Sprinkle with parsley and crumbled bacon.