HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together milk and 1 egg. Then add flour (enough to get a thin pancake consistency). Fry thin pancakes in oil brushed on thinly for each pancake.
Mix pineapple, sugar, cheese, flour and 3 tablespoons pineapple juice until well blended. Pour into a greased 1-quart casserole.
Debone uncooked chicken and wrap each half in a slice of bacon and layer in a pan lined with chopped, dried beef (rinse beef before chopping). Combine soup and sour cream. Pour over chicken. Do not cover. Bake at 300° for 3 hours.
Combine flour, baking powder and salt. Mix beaten eggs with chopped clams and stir into flour mixture until thoroughly combined. Measure the clam juice; add enough water to equal 1 1/2 cups. Gradually stir into clam mixture to form a slightly thick batter that will fall easily from a spoon.
Mix all together in a saucepan. Cook over medium heat until it thickens. Remove from heat. Cool. Delicious on ice cream.
Grate finely only the yellow rind on all 8 lemons. Ream juice from all 8 lemons. Put rind, juice, sugar and butter/oleo into top of double boiler and stir until all sugar is dissolved. Bring to a boil and slowly add the beaten eggs, whisking constantly so eggs do not congeal. Stir until thick like pudding. Remove from heat. Makes 5 pints.
Cream sugar, butter and eggs all at a time. Beat after each egg. Put dry ingredients in bowl. Add cream mix. Alternate with sour cream. Beat after each one is added. Add flavoring last.
Add salt and vanilla to eggs and beat until thick; add lemon juice, sugar and sour cream and continue to beat. Fold in flour and knead until dough blisters. Roll dough out very thin and cut into strips about 4-inches long. Slit each piece in the center and pull one end through the slit. Fry in hot fat, 350° to 400°, until lightly browned. Drain on paper towel and sprinkle with powdered sugar.
Pour sauce over eggplant; put into 350° oven and cook until cheese melts well. Cook in pan of water.
Mix together ingredients. Pour into an 8 x 8-inch baking pan. Bake about 20 minutes in a 350° oven. Do not overcook! (Test doneness by inserting fork. It should come out slightly "gooey".)
Preheat oven to 350°. Butter a 13 x 9 x 2-inch baking dish and set aside. Break bread into chunks, dropping them into a bowl. Pour milk over them. When bread has softened, crumble into small bits and let soak until all the milk is absorbed. In a small bowl, beat 3 eggs and 1 cup of sugar until the mixture is smooth and thick. Stir in raisins, vanilla, nutmeg and cinnamon. Pour over the bread crumbs and stir until all the ingredients are well combined. Pour the bread pudding into baking dish. Place the dish in a large shallow roasting pan set in the middle of oven. Add water to the roasting pan to a depth of 1-inch. Bake 1 hour or until a knife inserted in the center comes out clean.
Heat chili sauce, jelly, lemon juice and sugar until jelly dissolves. Add wieners and simmer in crock pot.
Combine flour, salt and pepper on a plate. Cut steak in 1/2-inch strips. Coat thoroughly with mixture and brown in oil in a large skillet. Add tomato sauce, water, onion, garlic and bouillon cube. Cover and simmer for 1 1/2 hours. Uncover; stir in Worcestershire sauce and green pepper. Simmer 10 to 15 minutes. Serve over cooked rice.
Toss with dressing: 1 c. mayonnaise, 1/2 c. sugar, and 1 tsp. vinegar. It is best to prepare dressing first and allow to marinate.
Preheat oven to 350°. Beat first three ingredients to soft peaks. Add sugar gradually while beating very stiff. Fold in chocolate chips and nuts. Drop on greased cookie sheet. Turn off oven when you put cookies in oven and leave in oven overnight. Remove in morning. Makes about 40.
Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly (reserve 1 cup). Pat remaining mixture lightly in an ungreased 9 x 13-inch pan. Bake 15 minutes at 350°. Beat cheese, sugar, lemon juice and 1 egg until light and fluffy. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes more. Cool and cut into squares.
Cream shortening and sugar until fluffy with electric mixer. Add eggs one at a time. Add flour gradually and mix at low speed. Grease and flour a tube pan. Pour mixture into pan and cook in 325° oven for 1 1/2 hours or until done.
Heat oven to 375°. Beat butter, 1/2 cup powdered sugar and vanilla at medium speed until light and fluffy. Add flour and 1 cup crushed malted balls at low speed.
Cut marshmallows fine with scissors. Add pineapple. Stir lightly and chill 3 hours. One hour before serving, add 1/2 pint whipping cream. Fold in lightly. Serve with whipping cream and a cherry on top. Should be served in fancy glasses.
Cut apple into 8 pieces. Roll each apple piece into a slice of crescent roll and place in an 8x8-inch baking dish.
Mix first 5 ingredients together and pour over crackers. Blend well. Dry on paper towel. "Enjoy".
Sift dry ingredients. Cut in shortening. Dissolve yeast in warm water. Add to dry ingredients and add milk. Mix well. Roll to 1/4-inch thick. Cut with round biscuit cutter. Dip biscuits in melted butter and fold in half. Bake on cookie sheet in a 400° oven for 15 minutes or until brown. Half a package of yeast (1 1/2 teaspoons) will make half a batch.
Boil potatoes about 20 minutes; drain, cool and peel. Cut in half lengthwise. In large skillet, stir sugar, margarine and syrup. Arrange potatoes on top (cut side down). Cook over low heat basting occasionally or until potatoes are well glazed.
Cream margarine, sugar and eggs. Mix well. Add flour and oil. Blend in other ingredients and mix well. Drop by teaspoon on greased cookie sheet. Bake 12 to 15 minutes at 350°. Cool cookies on paper towels.
Melt butter in saucepan; add brown sugar. Blend in eggs and vanilla, then add flour gradually, mixing well. Spread in greased 13 x 9-inch pan. Sprinkle with chips and nuts. Bake at 350° for 30 minutes. Cool and cut into bars.
Preheat oven to 425°. Combine ingredients in order and pour into pie shells. Bake 15 minutes. Reduce heat to 350° and bake 45 minutes or inset knife and if it comes out clean, it's done. When cool, garnish with whipped cream if desired.
Cook shells according to package directions. In shallow glass or stainless steel bowl (not aluminum) combine macaroni shells and dressing. Toss to coat. Cover with plastic wrap and let marinate in refrigerator until chilled. In small bowl combine remaining ingredients. Using slotted spoon remove shells from bowl, reserving dressing. Spoon 1/8 of cheese mixture into each shell. Set shells on serving platter and drizzle with reserved dressing.
Cut chicken breast halves crosswise into 4 pieces. Place between 2 pieces of waxed paper or plastic wrap. Pound until 1/4-inch thick.
Brown hamburger with onion, salt and pepper. Drain. Add remaining ingredients; cook and simmer for 20 minutes.
Put all ingredients into blender container and process until smooth. Serve with shrimp, oysters, lobsters and/or crab. Makes 3/4 cup.
Chop the onion and the garlic. Put the onion and garlic in the crock-pot and set the roast on top. Sprinkle with the salt, pepper, rosemary and thyme. Pour in the wine. Cover and cook on the high setting until the meat is very tender, about 5 hours. Remove the roast to a serving plate. Measure 2 cups of the cooking liquid into a saucepan. Stir together the flour and water and stir it into the cooking liquid. Bring to a boil, stirring. Reduce the heat and simmer 10 minutes. Slice the roast and serve with the gravy.
Mix ingredients; put in pie shell. Bake at 350° for 40 to 50 minutes.
Dredge chicken with flour; shake off. Heat oil and butter; saute onions and mushrooms 5 to 7 minutes until soft. Remove with slotted spoon. Brown meat on both sides and remove. Add wine to deglaze, then broth. Return meat and vegetables. Cover and simmer 35 to 40 minutes. Serve with sauce.
Dissolve yeast in lukewarm water. Add flour (plain, all-purpose) until the thickness of biscuit dough. Place in refrigerator for approximately 1 1/2 hours. Remove from refrigerator and knead until thickness of biscuit dough. Roll about the thickness of biscuits. Have pan buttered. Place rolls in pan; brush with melted butter or margarine. Let set for approximately 1 1/2 to 2 hours. Put in oven at 400° until golden brown and brush with melted butter again. Remove from pan gently. Double recipe for larger amount, except add 3 packages of yeast.
Place the ingredients in large mixing bowl and blend good, then transfer to a oiled baking dish and let it sit in a cool place for about 30 minutes so that the meat will absorb the seasoning. Bake in a preheated oven at 350° for 1 hour. If you wish, lay 2 or 3 slices of bacon over the loaf before putting it into the oven.
Make cuts in fat to keep ham from curling. Melt butter over low heat in a heavy skillet; add ham and cook 5 minutes on each side or until browned. Remove ham from skillet and keep warm. Stir brown sugar into hot drippings until dissolved, if desired. Add coffee and bring to a boil; reduce heat and simmer 5 minutes. Serve with ham or with ham and biscuits. Yields 1 cup gravy.
Chop vegetables and combine. Add salt. Mix; drain and squeeze gently. Combine remaining ingredients and pour over drained vegetables. Bring ingredients to a boil and seal in hot Mason jars.
In large saucepan or pot, saute onion, celery and garlic in butter or margarine. Cut up tomatoes and add to pan with wine, parsley, salt, pepper and thyme. Cover and simmer 30 minutes. Add fish and simmer 7 to 10 minutes or until fish flakes easily with a fork. Sprinkle with extra parsley and serve with green salad and crusty bread. Makes 4 to 6 servings.
Melt butter slightly in the microwave. Add sugar and cream, then eggs and beat well. Add the flour, baking powder and salt. Add the milk and vanilla. Drop by teaspoonfuls onto a greased cookie sheet. Flatten with a fork dipped in sugar and sprinkle a little more sugar on top. Bake at 350° for 6 to 8 minutes until light golden brown around the edges. You can bake these 1/2 hour before you dash off to a meeting and everyone will love these soft, super good cookies. If you have a little more time, chill the dough and it is good rolled out and cut with cookie cutters.
Mix all together, except last 3 ingredients. Put in a 9 x 13-inch baking pan; let stand overnight in refrigerator. Take out 1 1/2 hours before placing in oven. Top with buttered bread crumbs before baking.
Chop cauliflower, broccoli, onion and lettuce in a large bowl. Mix with cheese and Ranch dressing and top with bacon (crumbled).
Combine all ingredients in an appropriate container. Chill 24 hours. Makes 6 servings.
Preheat oven to 350°. Place butter in an 8-inch square baking dish. Place dish in oven at 350° for 3 to 5 minutes or until butter melts. Combine flour and sugar in a medium bowl; add milk and almond extract, stirring until smooth. Pour batter over melted butter. (Do not stir.) Pour blackberries over batter. Bake, uncovered, at 350° for 45 to 55 minutes or until golden. Serve warm with a scoop of vanilla ice cream. Makes 6 servings.
In heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the candy thermometer reaches 300° (hard-crack stage). Do not overcook. Remove from heat and quickly stir in baking soda (mixture will foam). Pour immediately into a buttered 13 x 9 x 2-inch metal pan. Do not spread as the mixture will not fill the pan. When cool, break into bite-sized pieces. Dip into favorite chocolate coating and place on waxed paper until the coating is firm. Store candy in tightly covered containers. Makes 1 1/2 pounds.
Combine all ingredients and sprinkle grated cheese on top. Bake at 350° for 45 minutes.
Flatten out dough on 12 x 15-inch rectangular baking stone/pan. Brush with mustard to taste. Lay down 1/2 of the ham slices. Combine mushrooms, cheese, onion and broccoli; spread mixture on top of ham slices. Use garlic press to press 2 cloves of garlic over mixture. Layer with remaining ham. Bring sides of dough together and close ends. Bake at 375° for 12 to 15 minutes.
Place chicken breasts in a 13 x 9-inch dish. Top with Swiss cheese. Thin soup with milk (can double soup and milk for more sauce). Pour over chicken. Mix stuffing with melted butter. Spoon over soup. Bake at 350° for 1 hour. Serve with rice.
Preheat oven to 350°. Spray 2 quart casserole with Pam. Mix first 5 ingredients. Place in casserole. Bake 20 minutes. Remove from oven; cover with cheese slices. Sprinkle with chips or crumbs. Bake 10 minutes more or until cheese is melted.
Preheat oven to 350°. Cut prebaked potatoes in half. Spoon out center of potatoes being careful not to break shells. Blend yogurt, cottage cheese, Cheddar cheese and dill weed until smooth but not creamy using an electric mixer or fork. Add green onion. Spoon mixture into potato shells. Sprinkle tops with paprika. Place in oven for 15 to 20 minutes until heated throughout.
Mix first 9 ingredients in order given. Spread half batter in 13 x 9-inch baking pan. Add rhubarb and spread remainder of batter over the top. Sprinkle with white sugar mixed with cinnamon over it and bake at 350° for 50 minutes.
Mix dry cake mix and pie filling together. Spread into jelly roll or 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. You may dust with powdered sugar or cover with a lemon glaze.
Mix ingredients and bake at 400° in iron skillet or in 8 x 8-inch square pan for 20 to 30 minutes.
Boil potatoes until tender; cool. Peel and slice 1/4-inch thick slices. Peel and core apples. Slice into 1/4-inch thick rings. Butter a 2 1/2-quart casserole dish. Put 1/2 the potatoes on bottom, then apples, then rest of potatoes on top. Combine the rest of ingredients. Pour over potatoes and apples. Bake at 350° for 55 to 60 minutes.
Cook the sugar, butter, corn syrup and salt over medium heat until mixture dissolves. Add the peanuts. Cook over medium heat, stirring constantly. Cook until peanuts turn brown; it will take 10 to 15 minutes. Remove from heat and add the soda. Spread mixture over foil or greased dish. Cool and break into pieces.
Prepare bacon in skillet over medium heat; drain and crumble. In large pot, combine potato patties, water and bouillon cubes. Cover and place over medium-low heat until patties are thawed and crumbled. Add bacon and remaining ingredients in order listed. Stir until ingredients are well blended. Cover and cook over low heat about 20 minutes, or until carrots are tender and soup is hot. Do not allow soup to boil.
Cream sugar and shortening. Add eggs and vanilla. Add sifted dry ingredients. Roll out and cut into desired shapes. Place on greased cookie sheet. Bake at 375° for 10 to 12 minutes. Ice and decorate cookies. Best to let dough chill before rolling out. Makes 4 dozen.
Combine pineapple, brown sugar, corn starch and salt. Cook over low heat until thickened and clear, about 5 to 8 minutes. Stir in butter. Cool. Spoon into baked tart shells and top with whipped cream. Makes 6 servings.
In Dutch oven, heat oil and fry steak and ground meat quickly. When tender, add onion and garlic and cook until onions are tender. Stir in rest of ingredients, except beans. Simmer for 1 hour, stirring occasionally. Add beans, if desired; simmer for another 30 minutes.
Place cornstarch in a small saucepan. Gradually add water, whisking until blended. Stir in blackberry vinegar and remaining ingredients. Boil 1 minute, stirring constantly. Cool to room temperature, then refrigerate. Serve over a combination of gourmet mixed lettuce, thinly sliced red onion and chopped fresh mint.
Bring margarine, water and cocoa to a boil. Mix flour, sugar and soda together. Mix with hot mixture. Stir in sour milk. Mix in eggs and vanilla. Pour into a 12 x 15-inch greased and floured pan for 20 minutes at 325°. Frost.
Cook chicken until tender. Season to taste with Tony's Creole seasoning. Debone chicken. Use broth from chicken and 2 cans chicken broth. Combine flour, egg and milk; mix well. Roll out on floured surface, using rolling pin.
Grease and flour loaf pan. Mix ingredients in order and bake at 350° for 1 hour. Use straw test.
Line a 9 x 13-inch pan with 8 sheets of filo, buttering each sheet. Sprinkle some nuts over filo, then build up layers of a single sheet of filo (buttered), sprinkle with nuts, etc., reserving 8 sheets for the top layers. Score with a very sharp knife in diamond pattern (or squares). Bake at 375° for 35 to 45 minutes, or until nicely browned. Remove from oven; immediately pour honey over Baklava. When cool, store in airtight container. This keeps for a very long time.
Run cold water over vegetables to separate. In a large skillet, cook meat and onion until meat is brown; drain. Stir vegetables and 1/4 cup water into skillet. Cook, covered, for 5 to 10 minutes or until tender. Stir in soup, Worcestershire sauce, thyme and 1/4 teaspoon of pepper. Transfer to a 1 1/2-quart casserole. Prepare potatoes according to package directions. Drop in mound atop hot mixture. If desired, sprinkle with paprika. Bake in a 375° oven for 25 to 30 minutes or until hot. Serves 4.
Clean squid. Cut into small pieces. Pour oil into saucepan and heat. Brown garlic for 3 minutes. Add squid. Cover and saute for 10 minutes. Add salt, pepper and basil. Lower heat and cook 10 minutes. Add tomatoes and parsley, cover and cook 15 minutes or until tender. Serve very hot on heated dishes. Serves 8.
Cream sugar and shortening. Beat in eggs, one at a time. Sift flour together. Add alternating with milk. Stir in vanilla. Pour into three 9-inch pans and bake at 350° until brown.
Dissolve the gelatin in boiling water. Add crushed pineapple and chill until thickened. Add sour cream and pour into a 1 1/2-quart ring mold. Chill until set. Makes 10 to 12 servings.
Cream butter and sugar together thoroughly. Add the eggs, syrup, salt, and vanilla extract. Beat well. Pour into 9-inch pastry shell. Scatter pecans over top of mixture. Bake at 350° for 45 to 50 minutes, until firm. Serve with whipped cream.
Cream the cream cheese; mix in remaining ingredients. Form into ball. Pat with chopped pecans. Store in refrigerator. May be frozen.
Mix and press into 9 x 13-inch pan. Bake at 400° for 3 minutes and put in freezer for a while.
Grease & flour bundt pan. Preheat over to 325°. Combine butter and sugar. Beat until light and fluffy. Add eggs - one at a time. Beat well. Add flour, beat in extract and 7-up. Pour into pan. Bake for 1 1/4 hours.
Mix together first five ingredients and then melt 1/2 box of the white baking chocolate in the microwave and add to the cake mixture. Bake at 350° for 30 to 35 minutes or until toothpick comes out clean. While the cake is still hot, melt 1-2 c. of chocolate chips in the microwave with 2-3 Tbsp. butter until slightly thin and spreadable. (You may need to add a bit more butter.) Spread this on top of the cake while it is still hot. Place in the refrigerator overnight. The next day, mix 1 can vanilla frosting, 1 tsp. vanilla and the other half of white chocolate (melted). Mix together well then add Cool Whip. Spread on cooled cake. Keep refrigerated.
Drain pineapple, reserving 1 cup juice. Combine pineapple, mandarin orange sections, maraschino cherries, bananas and pecans in a large bowl; toss gently.
Stir boiling water into gelatin in a large bowl 2 minutes or completely dissolved. Mix cold water and ice cubes to make 2 cups. Add to gelatin; stir until slightly thickened. Remove remaining ice cubes.
Prepare macaroni and cheese according to directions on box. Mix all other ingredients and add to macaroni and cheese. Bake at 350° until hot.
Pour cooking oil, 3 whole eggs, 2 egg whites, sugar and pudding mix and mix. Sift flour, baking powder and salt. Add flour mixture with Sprite soda and mix. Add vanilla and lemon flavor. Bake at 350° for 25 minutes.
Cut steak in pieces. Dip in flour; fry in oil until brown. Put the onion soup mix, flour and water and mix together in a 9 x 13-inch pan. Add meat. Bake at 350° for 2 hours.
Put first three ingredients in a pan and bring to a boil. Stir in instant potatoes. Add cream cheese and sour cream. Mix with mixer. Grease a 9 x 13-inch pan and a 9 x 9-inch pan. Fill with potato mixture. Freeze if you want to use later, or bake at 350° for 30 minutes. Sprinkle Cheddar cheese on and continue baking until cheese melts. Serve.
Cover a large cookie sheet with wax paper or aluminum foil; set aside. Place broken candy bars in a 2-quart measure or casserole. Microwave on High 1 minute; stir. Microwave on High 1 to 2 minutes or just until most chocolate pieces melt. Stir until all chocolate melts and its smooth. Stir in raisins, peanuts and marshmallows. Drop by teaspoonfuls onto covered cookie sheet. Let cool until firm. Store in an airtight container.
Chop onion and green pepper finely. Add onion, pepper, taco seasoning to meat. Mix well. Divide meat into 8 equal balls and form patties. Grill to desire doneness. Top with a slice of cheese and salsa. Serve on hamburger buns. Makes 8 burgers.
In a large bowl, dissolve soft drink mix in milk; fold in whipped topping. Spoon into crust. Cover and refrigerate for 3 hours or until set.
Combine berries in a large bowl. Add yogurt and almond extract, mixing gently with the berries. Garnish with mint leaves. Chill until serving time. Great for brunch or anytime. Serves 8.
Mix flour, sugar, baking soda and salt. Add eggs and undrained fruit cocktail; blend well. Pour into 2 (13 x 9-inch) pans. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes or until cake springs back. Remove from oven, but let stand in pan or rack while preparing topping.
Mix all ingredients except cheese. After all is mixed, sprinkle cheese over top. Chill at least 2 hours before serving. Great for company.
Brown meat and onion in oil. In a large pot, combine broth and barley and cook for 1 hour along with beef and onions. In last 5 minutes, add the kale and mushrooms. On one occasion, I added a tablespoon sesame oil and that was interesting. I usually try to use fresh kale, stem and all.
Mix cream cheese, sugar and 3/4 cup of peanut butter with milk. Fold in Cool Whip. Pour into crust and refrigerate for 2 hours. Spread with the other half of peanut butter. Top with Cool Whip as desired and refrigerate.
Cream butter and sugar until smooth. Add eggs, one at a time, beating after each. Dissolve soda in buttermilk and add to creamed mixture. Place flour in a large bowl and add dates, chopped candy and nuts. Stir to coat. Add flour and fruit mixture and coconut to creamed mixture. This makes a very stiff dough that should be mixed with hands. Put in a greased 13 x 9 x 3-inch cake pan. Bake at 250° for 2 1/2 to 3 hours. Combine orange juice and powdered sugar. Pour over hot cake. Let stand in pan overnight.
Combine juices and wine. chill. Just before serving, add carbonated water. Pour into pitcher. Garnish with orange slices. Makes about 3 quarts.
Combine V-8 and hot sauce. Add chicken parts and marinate for 30 minutes at room temperature. Drain chicken and discard marinade. In a large plastic bag, combine remaining ingredients. Coat each piece of chicken and place in a baking pan that has been sprayed with Pam. Sprinkle remaining crumb mixture over chicken. Bake 1 hour at 350°. Makes 4 servings. Equals: 3 proteins, 1/2 ounce hard cheese, 1/2 bread.
Mix the first 3 ingredients together until pudding is smooth. Fold in whipped cream. Layer pudding with bananas and vanilla wafers in a large serving bowl. Serves 10.
Prepare cake mix according to package directions, making two 8-inch layers. When completely cool, split both layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup sour cream mixture for frosting. Spread the remainder between layers of cake. Combine the reserved sour cream mixture with whipped topping. Blend well until smooth. Spread on top and sides of cake. Seal cake in an airtight container and refrigerate for 24 hours.
Fry bacon. Saute onions in drippings. Mix beans and all remaining ingredients with sauteed bacon and onions. Pour into a casserole dish and bake at 350° for 1 hour.
Mix undiluted soups. Bring to a boil. Add cream, sherry, crab meat and salt. Make early in the day; let stand. Reheat before serving. Add extra sherry, if desired.