HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crust: Thaw pastry according to directions. On lightly floured surface, roll pastry into a 12-inch circle. Place on a large baking sheet. Use a fork to prick bottom. Bake at 375° for 15 to 18 minutes. Pastry will shrink. Cool.
Combine flour and sugar. Beat egg, milk and shortening together. Add to flour. Mix only enough to dampen dry ingredients. Fill greased muffin pans. Bake at 425° for 20 minutes. Makes 12 muffins.
Place ham in large Dutch oven. Cover with water and cook for 1 hour. Add potatoes and carrots. Add cabbage and continue to cook until all the vegetables are soft, but not mushy. Drain and serve.
Drain pears and mash; set aside. Measure pear juice and add water to equal 2 cups. Combine dry gelatin with cream cheese. Heat juice to boiling and pour over cream cheese stirring to dissolve gelatin and melt cheese. Refrigerate until cool and thick. Add mashed pears. Fold in Cool Whip and nuts. Refrigerate until time to serve.
Saute shallots and mushrooms in butter. Blend in flour, wine, lemon juice, salt and pepper to taste. Simmer until liquid is reduced to 1/2 cup. Stir in cream and simmer a few seconds longer. Pan broil steak. Remove steak to platter with its pan juices. Pour on sauce and sprinkle with parsley and serve. Yield: 4 servings.
Cut round steak into 6 or 7 pieces. Flour pieces on both sides and sprinkle with salt and pepper. Pour oil in heavy skillet. Brown steak on both sides. Put meat in crockpot. Cook on high for 1 hour. Reduce heat to low. Add undiluted cream of mushroom soup and ketchup. Cook on low until tender (approx. 2 hours).
Melt shortening in a large saucepan over low heat. Let cool. Add sugar, molasses and egg. Beat well. Sift flour, soda, spices and salt. Add dry ingredients to pan. Mix well and chill. Form balls and roll in sugar. Place on greased cookie sheets to bake at 375° for 8 to 10 minutes.
Mix nuts with egg white, water and nuts; add sugar, salt and cinnamon. Spread on cookie sheet. Bake at 300° for 45 minutes; stir occasionally!
In blender, mix all ingredients except sherbet. Divide between 4 large glasses and top with sherbet. Garnish with orange slices, maraschino cherries and pineapple chunks on fancy toothpicks.
In large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into prepared pie shell. Bake in a 350° oven for 50 to 55 minutes or until a knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
Rub fryers with garlic and place bay leaves inside. Mix Herb Sauce and generously coat chickens inside and out. Also, put 1 tablespoon inside.
Melt butter in a frying pan. Dissolve flour in butter and add milk. Add turkey and optional additions. Cook until mixture thickens. Serve on toast, biscuit or toasted bun.
Cream butter, shortening, 1 1/2 cups sugar, eggs and vanilla. Sift flour, cream of tartar, soda and salt together. Blend into creamed mixture. Shape rounded teaspoonfuls of dough into balls. Combine 3 teaspoons sugar and cinnamon; roll balls in mixture. Bake at 400° for 8 to 10 minutes until golden brown on ungreased cookie sheet.
Pound steak; cut into 4 inch squares. Lay on each square a small piece of bacon or sausage meat, chopped onion and spices. Roll and fasten each with a toothpick. Brown the rolls and cover with sauce made of flour, which has been browned and to which the salt, pepper and water have been added. Cover and simmer 1 hour.
Combine first 5 ingredients in bowl, mixing well. Pour into greased 9 x 13-inch cake pan. Bake at 350° for 30 to 50 minutes or until cake tests done. Combine next 4 ingredients in bowl, blending well. Stir in coconut. Frost cake with coconut icing.
Mix eggs and sugar. In separate bowl, mix flour, cream of tartar and baking soda. Add dry to wet mixture. Drop by 1/2 teaspoon on well-greased cookie sheets. Bake at 350° for 4 minutes or until lightly browned. Cool on sheets for a few minutes before removing. Cool another 5 minutes until crispy. Spread Cool Whip between 2 cookies. Sprinkle generously with powdered sugar. Refrigerate in covered container.
Combine tomatoes, onions and celery. Cover and boil, reduce heat. Simmer, covered, about 15 minutes. Combine flour, sugar, salt, oregano and pepper. Blend in water; stir constantly until thick and bubbly. Stir in butter until melted. Cut 3 slices toast in cubes; stir in tomato mixture. Pour in casserole. Bake at 350° for 30 minutes. Cut remaining slice. Arrange down center of mixture overlapping slightly. Sprinkle with Parmesan cheese. Bake 20 more minutes.
Sift together the flour, soda and salt; set aside. Cream the butter and sugar. Add 1 egg and 1 egg yolk, beaten (reserve 1 egg white). Blend in vanilla and maple flavoring. Add dry ingredients gradually; mix thoroughly (dough will be soft). Arrange pecan halves in groups of 3 or 5 on greased sheet to resemble legs of turtle. Mold into balls; dip bottom in unbeaten egg white and press into nuts. Bake at 350° for 10 to 12 minutes.
Mix Miracle Whip, sugar and vinegar into large bowl. Add broccoli, bacon, onions and raisins; mix lightly. Refrigerate overnight.
Melt butter. Saute lightly the onion in this. Add sugar, wine and seed. Add cabbage and cook covered for 20 minutes on low heat.
Cook noodles in a large amount of boiling, salted water; drain. Cook beef until brown. Stir in tomato sauce, sugar, salt, garlic salt and pepper. Remove from heat.
Cream eggs, sugar and oil together, then add dry ingredients. Add last pineapple, coconut, raisins and nuts. Bake at 350° for 45 minutes to 1 hour in greased 11 x 15-inch pan.
Heat oven to 350°. Grease and flour 2 (9 x 1 1/2-inch) round pans or a 13 x 9 x 2-inch rectangular pan. In large mixer bowl combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into prepared pans or pan. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool and frost.
Mix Kool-Aids with juice into a 2 gallon container. Chill before serving. Yields 2 gallons.
Mix crumbs, Parmesan, salt and paprika. Dip chops into egg and roll in crumb mixture. Heat butter and brown chops on both sides. Cover each with a slice of Mozzarella cheese. Pour spaghetti sauce mix, to which the tomato sauce has been added, over steak. If sauce is too thick, add a little water. Cover and simmer for about 45 minutes.
Stir tapioca together with soup and water. Add remaining ingredients and season to taste. Place in 250° oven for 5 hours. Do not lift lid.
Crush wafers; cut up fruit in small pieces. Mix wafers, fruit and nuts with milk and bourbon. Divide into 2 to 4 pieces. Roll pieces in confectioners sugar and wrap in Reynolds Wrap. Put in refrigerator. Slice before serving.
Bring to boil water, oil and margarine. Pour into flour and sugar. Mix well. Then add the egg whites, buttermilk and flavoring. Pour into 3 cake layer pans (prepared your way). I use 8-inch. Bake 30 minutes at 350°. While cake is baking, prepare the filling.
Combine milk, eggs, sugar, cinnamon and salt in 2-quart glass casserole container. Beat with fork or wire whip. Stir in broken bread slices and raisins. Sprinkle a little more cinnamon right on the top of the pudding mixture and dot generously with butter or margarine. Bake this mixture in a preheated oven at 350° for 1 hour. During the baking process, the mixture will puff up. Don't worry, it will recede after you take it out of the oven. After you take it out of the oven, let it cool at room temperature for about 15 minutes. Refrigerate for at least 2 to 3 hours to solidify.
Unroll whole package of crescent dough and lay it flat. Pinch perforated seams together so the dough is one piece. Leave outer layer on Brie (white skin). Place Brie in middle of crescent dough. Top with brown sugar and nuts. Fold crescent dough around Brie and pinch airtight. Extra crescent can be cut off and made into decorations for top (i.e., leaves). Bake at 350° until golden brown, 20 to 30 minutes.
Mix water and butter. Bring to boil. Add flour all at once and stir rapidly until mixture forms a ball. Remove from heat and cool a little. Beat in eggs, one at a time, beating well with a spoon or mixer. Spread on large ungreased cookie sheet. Bake at 400° for 30 minutes. Cool. Don't prick.
Mix butter, margarine and sugar. Cream 10 minutes; add eggs, one at a time, beating well. Sift flour with soda and add alternately with sour cream. Fold in coconut. Add coconut flavoring. Pour into tube pan and bake at 325° for 1 1/2 hours. Freezes well.
Mix your cream cheese, mayo, mustard, sauce and garlic salt. Spread on tortillas. Layer your meat and cheese (thin). You can add things you like; I add bacon bits and black olives. Tightly roll up. Wrap in plastic wrap and refrigerator overnight.
Mix together the crushed Oreo cookies (reserve 1/4 cup for topping) and the melted margarine. Press firmly in bottom of 9 x 13-inch pan and set aside. Blend together thoroughly the cream cheese, half of the Cool Whip and the powdered sugar. Spread this mixture over the top of the cookie crumbs. Mix the chocolate pudding as directed and spread over the cream cheese layer. Spread the remaining Cool Whip over the chocolate pudding layer and then sprinkle with the remaining 1/4 cup cookie crumbs. Refrigerate.
Mix all ingredients together. Bake in loaf pan or shape into loaf in center of any pan. Bake at 350° for 1 hour and 10 minutes.
Combine ingredients. Stir to blend. Chill for at least 1 hour. Serve in hollowed out round loaf of French bread or Hawaiian bread. Use hollowed out section to make bread cups for dipping.
Cook in crock-pot on high for 1 hour. Stir in 1/2 pound bag of Doritos, coarsely crushed. Continue cooking 20 to 30 minutes.
Cook lasagna as directed on package. Drain and rinse in hot water. In large skillet, cook bacon until crisp; drain, reserving 1/3 cup drippings. Set bacon aside. Cook onions in bacon drippings until tender. Add flour, salt and pepper; stir until smooth and bubbly. Gradually add milk; cook until mixture thickens and boils, stirring constantly. Heat oven to 350°. Grease 13 x 9-inch dish. Spoon a small amount white sauce into dish. Divide lasagna, bacon, white sauce, eggs and Swiss cheese into thirds; layer in a dish. Sprinkle with Parmesan. Bake at 350° for 25 to 30 minutes. Sprinkle with parsley. Let stand.
Heat oven to 375 degrees. Mix together thoroughly, shortening, brown sugar, egg, stir in applesauce. Sift together flour, soda, salt, spices, and stir in nuts and raisins. Drop by tsp. onto greased cookie sheet. Bake 10-12 minutes.
Chop up stewed tomatoes and whole tomatoes in a food processor. Chop onions and jalapenos and add to tomatoes. Add salt and parsley flakes. Mix well. May be stored in refrigerator or canned for future use.
Place sugar, syrup and water in pan over medium heat. Stir only until sugar is dissolved, then cook until a little tried in cold water forms soft ball or 236°. Beat egg whites 2 minutes at high speed until stiff; continue beating and pour 1/2 of syrup over beaten egg whites. Continue beating while cooking rest of syrup until it forms hard ball or 264°. Add this syrup gradually to syrup and egg mixture you have been beating. Add vanilla and continue beating until candy is thick enough to drop from spoon. Place on buttered platter. Chopped nuts may be added just before candy is ready to spoon.
Saute zucchini in butter. Combine all ingredients and cook until done; cool. Put in blender and blend until smooth. Reheat and serve with dollop of sour cream (optional).
Mix all ingredients together. Heat and serve. Makes 2 quarts. Other flavors of Jell-O may be used as a substitute for the strawberry Jell-O.
Bake cake mix in 9 x 13-inch pan according to box directions. Cool and break up into pieces. Make pudding with milk. Break up Skor or Heath bars into small pieces. Layer in a deep pan (9 x 13-inch) four layers of each of the ingredients, starting with the cake pieces pressed down (1/4); spread pudding over that (1/4); spread Cool Whip (1/4) over that and then add the candy bars (1/4). Makes a 4 tier dessert.
Brown hamburger, bacon and onion in ovenproof 4-quart pan. Drain grease. Add remaining ingredients and bake 1 hour at 350° (remove cover for last 30 minutes). Good as side dish or main dish.
Rinse chickpeas with cold water. Put in pan and cover with water; boil for a few minutes until soft and drain. Put chickpeas, tahini, garlic, lemon juice and salt in a blender and blend until smooth. You can put homos in a shallow dish and serve with wedges of flat bread. You can sprinkle red pepper and cumin over top, if desired.
Heat all but 3 squares of the chocolate in a heavy saucepan, until melted, with butter. Beat or mix cream cheese and sugar. Stir in whipped topping until smooth, spoon into crust and freeze until firm.
In large pot, add all ingredients. Addition of salt is not necessary because of the canned vegetables. To lower the salt content further, use no salt canned vegetables. Add water to desired consistency. Bring to a boil for several minutes, then lower heat and continue to simmer for several hours. Very hardy winter soup.
Wash chicken wings. In bowl or doubled lunch bags, put flour, salt and paprika. Add chicken wings and shake well. Fry in skillet with depth so the chicken can be deep fried. Wings will float when done.
Cook ground beef. Drain. Pour into bottom of casserole dish. Next, add 2 cans of black-eyed peas, including juice. Add jar of salsa. Last, add cornbread mix, as prepared on box. Bake at 350° until bread is brown.
Mix the ingredients. Pour into a 9 x 13-inch Pyrex dish. Bake in preheated oven at 350° for 30 minutes.
Put the first 3 ingredients in food processor; add the eggs, seasoning, garlic and cream cheese. Form into long patties and fry lightly. Pour mushroom soup that has been diluted over the patties. Bake 30 minutes at 350°. Makes 18 patties.
Layer cookies and cut up bananas in a bowl. In a sauce pan mix sugar, eggs and vanilla. When mixed well, add flour mix until creamy. Pour in milk and cook on medium heat until thick. Needs to be somewhat thick but still creamy enough to pour onto bananas and cookies.
Cook broccoli and rice. Drain, then mix all ingredients together. Put into buttered casserole and bake 45 minutes at 350°.
May substitute whole wheat flour. Add enough to make a drop cookie. When using white flour, can be used as a rolled cookie. Mix in order of ingredients. Bake at 400° for 10 to 12 minutes.
Mix sugar and flour in a heavy 3-quart saucepan. Stir in water and orange juice; cook over medium heat, stirring constantly, until thickened. Add raisins and apricots. Reduce heat; cover and simmer for 10 minutes, or until apricots are almost tender, stirring often. Stir in cranberries, prunes and vanilla; cool.
Put in microwavable bowl and heat on High for 5 minutes or until cheese melts. Serve hot with your favorite foods.
In the top of a double boiler, combine the sugar, butter, lemon juice and lemon rind; mix well. Place the pan directly over the heat, stirring constantly, and cook until the sugar is completely dissolved. Remove from heat and cool slightly.
Beat together all ingredients. Pour into greased pan large enough for batter to be thin. Cook at 350° until brown.
Combine the flour and rolled oats. Cut in the margarine until the mixture is crumbly; mix in 1/3 cup sugar. Set aside for topping. Drain cherries reserving the juice. Combine the remaining sugar with the cornstarch, spices and lemon juice, slowly blending in cherry juice. Cook over low heat, stirring constantly, until the sauce is thick and clear. Add the cherries. Pour into a greased 8-inch square baking pan. Sprinkle with the topping. Bake at 375° for 30 minutes. Contains 185 calories.
Butter large piece of foil first and spread on counter top. Mix sugar, syrup and margarine. Melt together, then add peanuts and cook until color changes to pink. Take off stove and add soda. Stir quickly. Will foam immediately, then pour on foil.
Preheat oven to 400°. Wrap turkey breast in foil, using drugstore method of wrapping. Place wrapped breast in aluminum baking pan. Bake for 3 hours. Remove from oven and carefully open top of foil, folding back. Place margarine on top of turkey and season with salt and pepper. Return to oven and bake an additional 30 minutes to brown. Cool and slice.
Bring chicken, broth and water to a boil in a 4 to 5-quart pot. Reduce heat, cover and simmer 20 to 25 minutes. Add carrots, celery and onion. Simmer 15 to 20 minutes longer, until chicken is no longer pink near the bone. Remove chicken. Skim off all fat. Stir in noodles, increase heat to medium and cook 8 to 10 minutes, stirring occasionally, until noodles are tender. Remove skin from chicken. Tear meat into bite-size pieces. Stir meat and parsley into soup. Serves 6.
Saute ground beef with chopped pepper and onion. Cook macaroni as box directs. Mix all ingredients in baking dish. Sprinkle with Cheddar cheese. Bake at 350° for 30 minutes. (This recipe freezes well.)
Spread about 2 tbsp. pasta sauce on each bread slice. Top with cheese. Place on microwave safe plate. Microwave on high 1 minute or until cheese is melted.
Cream shortening, oleo and sugar. Break eggs into a cup and then fill with milk to make 1 cup. Add egg mixture to creamed mixture and stir until mixed. Add remaining ingredients to creamed mixture. Beat until mixed. Drop dough from a teaspoon onto a cookie sheet and bake at 375°. Can be used to decorate for holidays.
Mix all 3 juices together. Mix sugar in warm water to dissolve. Mix all together, then add ginger ale.
Let margarine soften, then place in food processor with honey and process until well blended. Then process 1 minute more; chill.
Saute onions and celery. Add broth and soup and vegetables. Let come to a boil. Put in casserole. Top with Bisquick crust rolled 1/4-inch thick. Cut slits in crust and bake at 400° until brown.
Place washed rice in bottom of large baking dish. Place chicken pieces on top. Cover with combined soups and a cup of water. Sprinkle with dry onion soup mix. Cover with foil and bake for 2 1/2 hours at 350°.
Mix the first 3 ingredients in mixer. Pat into a 9 x 13-inch pan. Bake at 400° until light brown. Allow to cool. Mix sugar, Cool Whip and cream cheese until creamy; spread over cooled crust. Mix pudding, milk and vanilla; spread over cheese layer. Top with remaining Cool Whip. Sprinkle with chocolate or nuts. Refrigerate.
Heat oven to 350°. Lightly grease 9-inch pie plate. Beat eggs in a large bowl; stir in sugar, butter and vanilla. Stir together flour, cocoa and salt; stir in butter mixture. Stir in chocolate chips and nuts. Pour into prepared pie plate. Bake 30 minutes or until set. Cool. Serve warm or at room temperature. Makes 6 to 8 servings.
Mix together the flour, sugar and milk into a baking dish. Add cherries. Put butter on top. Place in oven and bake at 350° until brown on top.
Pour into unbaked 8-inch pie crust. Preheat oven to 450°. Bake 20 minutes. Reduce to 350° for 10 minutes longer.
Put into blender with crushed ice. Pour into a martini glass; top with a slice of lemon. Serves 1.
Mix Cool Whip, milk and fruit juice; fold in fruit. Put in a graham cracker crust; refrigerate for 1 hour. Makes 2 pies.
In 1 1/2-quart shallow baking dish (10 x 6 x 2-inch), combine all ingredients. Bake at 400° for 25 minutes or until rice is done. Stir. Garnish with sliced, hard-boiled egg. Sprinkle with additional chili powder if desired. Makes about 5 cups.
Cut potatoes in wedges, like boat shapes. Roll each wedge in butter, with the skin on, and place it in a shallow pan. Sprinkle with salt, pepper, paprika and parsley. Bake 25 minutes at 375°.
Cream together butter and cream cheese. Add sugar and eggs (two at a time), mixing well after each addition. Add flour, baking powder, salt and flavoring. Bake at 300° for 1 hour and check. May need to cook a little longer.
Melt margarine in a medium saucepan over low heat. Add flour and continue to stir over medium heat until bubbly. Add broth, water, soy sauce, garlic powder, chicken and pepper. Simmer for 5 minutes. Cool. (This can be frozen in a 1-gallon bag.)
Combine Graham wafers crumbs, sugar into melted margarine; mix well and press evenly in 9 x 13-inch pan. Scatter chocolate chips over base. Spread coconut over chocolate chips, sprinkle pecans over coconut. Pour condensed milk over top, spread evenly. Bake at 350° for about 25 minutes. Cool and cut into squares. Freezes nicely.
Mix all ingredients. When thoroughly mixed, roll in small balls and press out with hands. Sprinkle cinnamon and sugar mixture on top of cookie and press down with hand. Line cookie sheet with aluminum foil. Bake 15 to 20 minutes, depending on your oven at 300° to 325° on the top rack of the oven.
Mix all ingredients well. Let stand in refrigerator 24 hours. Divide into 5 rolls, cracker size. Bake on a rack in shallow pan 8 hours at 150°. Cool and refrigerate or freeze. Freezes well. Perfect with cheese and crackers. Does not slice well until cold.
Combine all dry ingredients in large bowl. Heat margarine, milk and honey until warm and margarine is melted. Add liquid to dry mixture and add eggs. Knead and add flour to make dough smooth and elastic. Put in well-greased bowl and allow to double, covered. Make rolls and put in oiled muffin pans. Let rise until double. Bake in 375° oven for 12 minutes. Use paper muffin cups to cut down on cleanup. Makes 36 rolls.
Beat egg slightly, enough to fluff it up. Mix with remaining ingredients. Add liquid from can of salmon. Shape into loaf on greased pan. Bake at 350° for 30 minutes. Serves 4.
Butter a casserole. Butter bread and make three layer sandwiches. Place close together in dish. Beat eggs and milk and rest of ingredients. Pour over sandwiches. Let stand 2 hours and bake at 325° for 45 minutes.
Place sugar and Karo syrup in pan on low heat. Stir until sugar is dissolved. Add peanut butter. Stir until well blended. Remove pan from stove. Pour over corn flakes. Blend until well coated, but not crushed.
Mix together and sprinkle Parmesan cheese over top. Bake, covered, at 350° for 1 hour. Can be frozen very well.
Mix the first 4 ingredients together. Bake at 350° for 15 minutes. Mix together the pumpkin, Pet milk, eggs, sugar, salt and pumpkin pie spice. Pour onto first baked mixture. Combine the pecans, 1/2 cup brown sugar and margarine; sprinkle pecan mixture over pumpkin. Bake at 350° for 20 minutes.
Cream butter; add sugar gradually until fluffy. Add eggs, one at a time. Add flour mixture alternating with Hershey's syrup to creamed mixture. Blend in vanilla and nuts. Bake in greased and floured pan at 350° for 40 to 45 minutes.
Dissolve gelatin in boiling water. Add honey, salt, lemon juice and rind. When it has congealed slightly, beat evaporated milk until stiff, then whip gelatin into it.
Combine all ingredients and stuff chops with mixture. Bake in 375° oven for 1 1/2 hours. Makes 8 to 10 servings.
Blend sugar, oil and eggs. Add flour, soda and salt. Add nuts, carrots and vanilla; blend quickly. Pour into well greased loaf pan and bake 1 hour at 350°.
Mash the peach in bottom of a large glass with the sugar. Add ice cream and the nectar. Fill the glass with seltzer. Serve with a tall spoon.
Mix cake and add 1/2 cup milk, nuts and butter. Mix 1/2 of cake in 9 x 13-inch cake pan. Bake 8 minutes at 350°. Add chocolate chips and pour caramel over rest of cake on top. Bake 13 to 15 minutes at 350°.
Press out breast. Top with 1/2 slice cheese and 2 pieces of dried beef. Fold over and secure with toothpick. Place in casserole. Cover with sour cream and soup mixture. Bake, covered, at 300° for 90 minutes.
Butter a baking sheet-keep warm. Combine soda, 1 teaspoon water and vanilla; set aside. Combine sugar, water and the corn syrup in large saucepan. Cook over medium heat, stirring occasionally, to 240° on a candy thermometer (or to the soft ball stage). Stir in butter and pecans. Cook, stirring constantly to 300° (or to crack stage). Immediately remove from heat: stir in soda mixture thoroughly; pour into warmed, buttered baking sheet and quickly spread evenly, as thin as possible. Cool. Break candy into pieces.
Spread berries in 9 x 9-inch baking dish. Pour batter over berries and bake at 350 for 45 minutes until lightly brown.