HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend sugar, gelatin, water, juice and egg yolks in saucepan. Cook over medium heat, stirring constantly until it boils. Add rind. Place pan in cold water; cool until mixture mounds when dropped from spoon. Fold into a meringue of egg whites, cream of tartar and sugar. Pile into cooled baked pie shell. Chill several hours until set.
Saute celery, onions and green pepper lightly. Mix all ingredients together. Place in casserole. Add the following topping:
Beat eggs and milk until frothy. Add dry ingredients. Pour in baking dish in which butter has been melted. Bake at 425° for 20 minutes, then at 350° for 5 minutes. Serves 8.
Place apples in a greased 11 x 7 x 2-inch baking dish. Pour orange juice over apples. Combine 1/2 cup sugar and cinnamon; sprinkle evenly over apples. Combine flour and remaining sugar. Cut in butter until mixture is crumbly. Spoon over apples. Bake at 350° for 45 to 60 minutes or until apples are tender and crust is brown. Serve warm or cold with ice cream.
Mix together. Cook 2 1/2 to 3 hours uncovered at 325°. Mash with pastry blender. Put meat mixture on French rolls.
Mix pudding according to directions. Add Cool Whip. In a 9 x 13-inch pan, layer pudding and graham crackers. Put icing in microwave and thin down. Then pour and spread on top. Refrigerate for 2 hours.
Prepare rice as label directs. Meanwhile, remove skin and bones from chicken breasts; cut breast meat into 1 1/2 inch chunks. In 10-inch skillet over medium heat in hot butter or margarine, cook onion and garlic until onion is tender, stirring occasionally. Add chicken chunks; cook until chicken is lightly browned on all sides, stirring frequently. Stir in undiluted tomato soup and remaining ingredients. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
Combine first 5 ingredients and cook over medium heat about 30 minutes. If you want thicker stew, you may add a small can of tomato sauce to thicken it. Add shrimp and fish; cook until shrimp are pink and fish is flaky. Serve piping hot in soup mugs or over cooked rice.
Marinate beef or chicken strips 2 hours. Remove meat from marinade. Saute onion and pepper until lightly browned. Remove from pan. Add marinated chicken or beef in pan. Saute until light brown and tender. Toss with vegetables and spoon into flour tortillas. Makes 8 servings.
Mix cinnamon and sugar together. Cut biscuits into quarters and roll in cinnamon and sugar mixture. Place in greased Bundt pan. Melt butter and mix with brown sugar. Pour mixture over biscuits. Cook at 350° until golden brown.
Pierce squash deeply with knife in 2 places. Place on towel in microwave. Cook on High 24 to 28 minutes until squash is soft when pressed with fingers. Let stand 5 minutes, then cut lengthwise in half. Discard seeds. Using fork, scrape strands onto serving platter. To serve, pour salsa sauce over squash on platter. Makes 4 servings. Serve with tortilla chips.
Cover split peas with water in large pot and add rest of ingredients except dried onion soup mix. Bring to a boil and simmer 3 to 4 hours until peas are mushy. Remove ham bone and bay leaf and add more water if soup is too thick. Add 1/2 package dried onion soup mix and cook another 1/2 hour. Serve with croutons.
Cut the chicken into strips about 1/2-inch wide. Melt the butter in a skillet and when it is hot, but not brown, add the chicken. Sprinkle with salt and pepper to taste. Stir often until the chicken loses its raw appearance, approximately two minutes. Sprinkle the chicken with the shallots and curry powder. Stir well to blend and saute approximately one minute. Remove the chicken and place in a bowl.
Place potatoes, onions and baby carrots in slow-cooker. Add bell pepper and beef. In small bowl, combine broth or bouillon, oregano, paprika, parsley, Worcestershire sauce, salt and pepper. Pour over meat and vegetables. Cover and cook on LOW 9-10 hours. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15-20 minutes or until thickened, stirring occasionally. Makes 6 or 7 servings.
Skin the chicken breasts and place in a greased baking pan. Place a slice of Swiss cheese over each. Mix together the soup and the wine; spoon over the chicken. Crush the croutons and sprinkle over the chicken mixture. Bake uncovered at 350° for 50-60 minutes.
Brown meat. Combine all ingredients except noodles and put into a greased 2-quart casserole. Cover and bake at 350° for 30 minutes. Remove cover and bake 20 minutes. Add chow mein noodles and bake 10 minutes more.
Mix sugar, oleo, & oil together; add egg and cream well. Add sifted dry ingredients and vanilla. Refrigerate one hour. Drop by small amount on ungreased cookie sheet. Press lightly with fork. Bake at 375° for 10 minutes. Dough can be refrigerated indefinitely. Yield: 250 cookies.
Preheat oven to 350°. Dice onion and mix into shredded cheese. Mix mayonnaise in 1 tablespoon at a time until mixture is sticky (not soupy). Place mixture in a shallow baking plate. Bake 20 to 25 minutes until bubbly and light brown on edges. Serve hot in baking dish with Wheat Thins for dipping.
Wrap each chicken piece in a strip of bacon. Cover bottom of greased 9 x 13-inch glass pan with beef pieces. Arrange chicken breasts on beef. Mix soup and sour cream; pour over chicken. Bake at 275°, uncovered, 3 hours. (May also be baked at 350° for 1 1/2 hours.)
In medium bowl, blend mayonnaise and ranch dressing. Stir in remaining ingredients. Serve chilled or at room temperature. Great with tortilla or corn chips.
Combine broccoli, cheese, bacon and onion. Make a dressing of mayonnaise, sugar and vinegar; toss with broccoli mixture.
Sift together flour, baking powder and salt. Add coconut, sugar, vanilla and beaten egg, beating the mixture well after each addition. Pour in milk, a little at a time, until dough is firm but not sticky. (Add a little more flour if it should become so.) Knead the dough for a few minutes. Shape into loaves to fit your greased loaf pans to about 3/4 full. Dust tops with fine sugar. Bake at 350° for about 1 hour.
Cook and cool. When ready to put pie together, fold in 1/2 cup whipping cream (whipped).
Combine all ingredients in crock-pot. Slow cook for 6 hours on high.
Remove tops and seeds from peppers. Split lengthwise. Steam or cook shells in small amount of boiling water about 5 minutes. Combine ground beef, bread crumbs, beaten egg, onion, salt, pepper and one-half can of soup. Fill peppers with stuffing. Bake in 375° oven for 30 minutes. Pour remaining soup over peppers. Continue cooking 15 minutes. Serves 4 to 6.
Sprinkle seasonings over turkey breast and cover with onion rings. Cover with foil and roast as normal.
Preheat oven to 325°. Sift flour, soda and salt onto a platter or waxed paper. In a large bowl beat oil, sugar, eggs and vanilla at medium speed of electric mixer for 3 or 4 minutes until well blended. Gradually add flour mixture; beat until smooth. Fold in pecans and apples. Pour batter into greased and floured Bundt pan. Bake in a 325° oven for about 1 hour and 20 minutes, or until cake tests done. Cool on wire rack 20 minutes. If desired, dribble Brown Sugar Topping over warm cake, however, the cake is marvelous plain. Serve warm or cold.
Mix shortening, sugar and egg. Sift dry ingredients and add to shortening. Add rest of ingredients and mix thoroughly. Bake at 325° or 350° for 45 minutes to 1 hour. After baking you can pour wine or bourbon over cake.
Spread cherry pie filling in 9 x 13 pan. Arrange pineapple chunks on cherries. Sprinkle cake mix over pineapple. Spread melted oleo on cake mix. Top with chopped nuts and coconut. Bake at 350° about 1 hour.
Bring pineapple to a boil and add jello; then cool. Mix cool whip and buttermilk together; add to jello mixture. Add nuts and set in shallow baking dish.
Combine sugars, soda, salt and buttermilk. Cook in heavy saucepan or iron pot. Cook to 230°. Add butter and vanilla. Beat until thick; add pecans or place one whole half on each pattie after dropped. Keep over low heat and dip by tablespoon onto waxed paper. Use newspaper under waxed paper to keep from sticking to cabinet top.
Melt butter in a heavy skillet over medium heat and saute shallots until soft, about 3 to 4 minutes. Add peppercorns and saute 30 seconds. Add wine and boil until almost no liquid remains in skillet, about 2 minutes. Stir in cream, nutmeg and turkey and heat for about 5 minutes until sauce thickens. Do not boil. Combine hot fettucine with sauce and toss to mix thoroughly. Serve on warmed plates and sprinkle with chives. Pass Parmesan cheese separately. Makes 4 servings.
Place raspberries in bowl. Attach bowl and flat beater. Turn to speed 6 and mash berries 1 minute. Add remaining ingredients and mix on speed 2 for 1 minute. Refrigerate until well chilled. Yields 8 servings.
Mix altogether. Grease with butter (1 1/2-quart dish). Pour ingredients in dish. Then melt 1 stick or less butter and pour over bread stuffing in separate bowl. Cover top of broccoli mixture with stuffing. Bake 40 minutes with no cover at 350°.
Combine brown sugar, butter and Karo syrup. Spread on bottom of prepared 9 x 13 pan. Layer bread crumbs on top of mixture. Whisk eggs and half and half together. Add vanilla and cinnamon; pour over bread, making sure to coat all of the bread. Refrigerate overnight. Bake at 350° for 45 minutes.
Bring dates, raisins, apples and water to a boil in large saucepan. Cook for 3 minutes; cool. Combine with eggs, flour, brown sugar, shortening, vanilla and pecans in bowl; mix well. Chill in refrigerator. Drop by teaspoons onto greased cookie sheet. Bake at 350° for 10 to 12 minutes or until light brown. Remove to wire rack to cool. Yield: 36 servings. Make cookies a uniform size to assure even baking.
Combine potatoes, cheese, onions, eggs, flour, salt and pepper. Beat until fluffy. Bake, uncovered, in a 300° oven for 35 minutes. During last 5 minutes, cover casserole with onion rings. Serves 4 to 6.
Preheat oven to 350°. Combine beans, milk, soup, pepper and 1/2 French fried onions. Pour into casserole dish. Bake uncovered for 30 minutes. Top with remaining onions and bake an additional 5 minutes.
Place straight carrot strips upright in sterilized jars, together with red pepper, dill seed and garlic button. Mix vinegar, water and salt in saucepan; bring to boil. Pour boiling mixture over carrots in jars. (Have jars warm so they will not break.) Screw lids on tight. Let set for a week before opening.
Make cake mix according to directions on the box. Heat butter in pan, preferably an iron skillet. Put in brown sugar and cook slightly. Place the 5 pineapple slices around pan; one in the middle and 4 around it. Cook a bit more. Then, place nuts and cherries on and around pineapple slices. Continue to cook slightly. Pour cake mix batter in on the pineapple layer. Cook 25 to 30 minutes until cake tests done. While still quite warm, turn the cake out onto a large plate. Serve hot or cool.
Pack ground beef in the bottom of a 2-quart casserole dish. Season with onion and favorite spices. Pour corn on top of meat. Smooth soup over top of corn. Arrange Tater Tots in rows over top of soup. Bake in moderate oven (350° to 375°) for 45 minutes.
Cream butter with sugar until light and fluffy. Blend in beaten egg and whites. Add almonds and vanilla; stir well. Gradually add flour, stirring well between each addition. Drop cookie dough in balls onto greased cookie sheet. Brush cookies with mixture of 1 egg white, 1 1/2 teaspoons sugar and 2 tablespoons lemon juice. Bake in preheated oven at 325 ° for 20 to 25 minutes, or until light, golden brown. Makes 3 dozen cookies.
Wash and decap mushrooms. Put a teaspoon full of salmon spread into each mushroom head. place the mushrooms in a large pan. Sprinkle the cheddar cheese on top of the mushrooms. Pour the wine along side the mushrooms and bake in a 350° oven for 30 minutes.
Bake in 9 x 13-inch glass dish at 375° for 1 hour and 15 minutes. Peel and core apples; sprinkle with Fruit-Fresh. Place flour in a bowl; with a pastry blender, cut in margarine. Add oil and maple syrup; continue to mix with blender. Place in baking dish. Pat down smoothly with the back of a spoon. Add apples and seasonings as desired. Cover top with foil, securely wrapped. Bake, remove foil and cool on rack.
Mix first five ingredients together and put in baking dish. Salt and pepper chicken. Place chicken on top of soup mixture. Cook at 350° for 2 1/2 to 3 hours. Test for doneness of chicken and rice. This is real good and there is no premixing.
In large saucepan, dissolve sugar in water, lemon, cinnamon, cloves, allspice and apple juice. Cook over medium-high heat for 15 minutes. Add wine; heat, but do not boil. Sprinkle with nutmeg.
Combine ham, potatoes, celery, lettuce, pickles, green pepper and 2 eggs. Mix seasonings, sour cream and mayonnaise. Blend into ham mixture. Pile onto bed of lettuce. Garnish with sprigs of watercress, remaining eggs and ripe olives, if desired. Yields 6 to 10 servings.
Mix together. Pour in greased Bundt pan and bake at 350° for 1 hour.
Combine first 7 ingredients; set aside. Beat egg white until foamy; stir in buttermilk and hot sauce. Dip carrots in buttermilk mixture; drain off excess mixture and dredge in cornmeal mixture. Pour oil to depth of 1-inch in Dutch oven; heat to 350°. Fry carrots 2 minutes or until lightly browned. Serve carrots immediately. Yield: 4 servings.
Take a big mixing bowl and mix all the ingredients in it. Mix it very nicely that it becomes like a paste. Then mix chicken drumsticks in it. Keep the whole pan in the refrigerator for 4 to 6 hours before eating.
Preheat oven to 300°. Cook macaroni as directed on the package. Drain. Brown meat, peppers and onion in skillet. Pour off excess fat. Mix in macaroni and tomatoes. Put in casserole dish and top with cheese. Cover and bake 20 minutes.
Grill chicken slowly. Sprinkle lemon pepper over chicken; flip and do the same for side two. Grill to desired tenderness.
Combine all ingredients and pour into a jar. Cover and shake well. Great for lamb, London broil, chicken, etc.
Boil raisins in water until water is gone. Cream sugar and shortening in bowl and then add eggs. Add vanilla and dry ingredients; mix well. Add the boiled raisins last. Form balls of dough the size of walnuts; roll in granulated sugar and place on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Rinse medium saucepan with cold water (do not dry). Pour in milk and bring to a boil over medium heat. Stir in rice. Return to boil. Reduce heat and simmer uncovered until rice is tender (40 minutes), stirring occasionally. Meanwhile, in small bowl combine cream, sugar, egg yolks, vanilla and salt. Set aside.
Heat 3 cups water and sugar until dissolved. Add the other 3 cups water then. Blend the bananas and pineapple juice in the blender. Add orange juice, lemonade and water. Mix everything except ginger ale in a large container. Divide and pour into wide mouth containers and freeze.
Cook macaroni as label directs; drain. Prepare seasoning mix with hamburger (cook and drain hamburger), tomato paste, tomato sauce and 1 1/4 cups water.
Melt butter in pan; saute celery and onion until tender, then toss with rice, lemon rind, salt, thyme and lemon juice. This is enough to stuff a large salmon. Sprinkle inside of fish with salt; stuff fish. Spray foil and wrap fish in foil. Prick holes in bottom. Measure at thickest part of fish and bake in 450° oven, allowing 10 minutes cooking time for each inch of stuffed thickness. Serve with lemon slice.
Drain juices from pineapple and mandarin oranges; add to jello mix and mix well. Add fruits and top real thick with baby marshmallows. Add cream or Dream Whip, mixed with the mayonnaise. Grate cheese thick on top. Let mellow overnight, if possible. This keeps for several days in refrigerator if covered.
Cream the butter and sugar until light. Add eggs and vanilla. Beat well. Add chocolate syrup, then dry ingredients. Place in a greased 9 x 13 x 2-inch baking dish. Bake 25 to 30 minutes in a 350° oven.
Mix sugar, flour and cocoa. Melt butter in skillet, add sugar mixture. Beat eggs and add milk. Add a little at a time to skillet stirring constantly. Cook slowly. When thick enough remove from heat and add vanilla.
Take core out of apples and arrange in a microwave safe dish. Put Sweet 'N Low and brown sugar over apples. Sprinkle a little apple pie spice over them. Pour water into dish; cover with wax paper and cook for about 6 minutes on High. Check, if not done, cook about 3 more minutes. Every microwave is different. Cook according to yours.
Mix ingredients together in a large bowl. Roll into 1-inch balls, then in sugar. Place on cookie sheet 3 inches apart. Place thumbprint in cookie. Bake at 375° for 8 to 10 minutes, then place a kiss (unwrapped) into the indent. Put back into the oven for 2 to 5 minutes more. Makes 3 dozen.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix together flour and oatmeal. Put small amount into blender until it turns to powder. Add salt, baking powder and baking soda. Mix all ingredients together. Add chocolate chips and nuts. Make golf ball sized cookies 2-inches apart. Bake at 375° on an ungreased cookie sheet for 8 minutes (or a little longer).
Saute onion in margarine. Blend flour and water together until thick. Mix all ingredients together. Place in greased casserole dish and bake 1 hour in 325° oven.
Cream together the sugar, Crisco and cocoa, then add eggs. Stir in alternately the sour cream, flour, soda and salt; mix well. Add boiling water and vanilla. Bake at 350° for 1 hour.
Add seafood to chopped vegetables. Stir in mayonnaise, salt and Worcestershire sauce. Mix as for salad. Put in 3-quart casserole and top with chips. Bake at 400° for 25 to 30 minutes. Serves 6 to 8.
Cream butter, Crisco and sugar. Add one egg at a time; beat thoroughly. Sift dry ingredients; add alternately with milk. Add vanilla. Bake at 325° for 1 hour and 15 minutes in a well greased and floured large tube pan. Frost cake with Chocolate Pound Cake Frosting.
Combine crumbs and margarine; press mixture into 9 x 13-inch dish. Blend cream cheese, sugar and vanilla. Beat Dream Whip according to package directions and fold this into cream cheese mixture. Spread over graham cracker crust and top with pie filling. Chill.
Beat butter until creamy. Add sugar. Stir in and blend well the flour, nuts, vanilla and water. Chill until firm enough to shape with fingers. Form into small date shaped pieces. Bake at 400° for 10 to 12 minutes. Roll in confectioners sugar as soon as removed from oven.
Mix in order, mixing well after each addition. Drop by small pieces on cookie sheet. Makes 6 dozen cookies. Add chocolate chips or nuts, if desired.
Melt oleo in saucepan; add cocoa and stir well. Mix eggs, sugar and salt together. Alternately stir in melted ingredients and flour into sugar mixture. Add nuts. Pour batter into greased and floured 7 x 11-inch pan. Bake for 30 minutes at 375°. Remove and spoon on Marshmallow Creme or marshmallows. Spread with knife to make a layer on top of hot cake.
Tie spices in a cloth. Add juices and sugar in pot with spices. Heat until very hot. Very good and pretty, especially at Christmas. Remove spice bag after juices are hot!
Cook hamburger in a little water for 1 hour. Add all ingredients to hamburger except beans. Cook 15 minutes, then add beans.
Mix jello and hot water. Add pie filling and pineapple. Chill until firm.
Cream butter and sugar; beat in egg, extract, salt and baking powder. Stir in flour. Divide dough in half. Add food coloring to one half. Cover and chill 30 minutes. Pinch off chunks of each color dough and roll into 5-inch ropes. Pinch a red rope and a white rope together; twist and shape into a candy cane. Place on an ungreased cookie sheet. Bake at 375° for 10 or more minutes, depending on thickness. Don't let them brown. Makes 20 to 30 minutes.
Mix together flour, shortening, sugar and salt with a fork. In a separate dish, mix vinegar, egg and water. Combine the two mixtures, stirring with a fork, until all ingredients are moistened, then with hands. Mold dough into 4 balls. Chill or freeze before rolling.
Dissolve gelatin in water. Stir in fruit juices and soda; mix well. Chill with ice in punch bowl. Makes about 3 1/2 qt.
Beat eggs in bowl. Add salt, pepper, parsley, milk and cheeses. Melt butter in large 12-inch or more skillet over medium heat. Add sausage, onion, bell pepper, mushrooms and pepperoni. Cook 1 minute. Add asparagus or green beans; stir and blend. Pour egg mixture. Turn down heat. When mixture has set and thickened and only the top surface is runny, about 10 or 12 minutes, on low heat, run the skillet under the broiler for 30 seconds to 1 minute until the top face has set. Loosen the Frittata with a spatula and slice it onto a warm platter. Cut in wedges and serve. Fresh fruit goes good with this frittata.
Mix crumbs and 1/2 cup butter and line casserole pan saving 1/2 cup for top.
Clean salmon and remove small bones. Put foil in pan and place salmon, skin side down. Mix marinade ingredients and pour over salmon. Bake at 400° for 20 minutes or until done.
Mix together and pat out. (I use rolling pin. It isn't real easy to work with. Sprinkle a little cinnamon out on your work area they roll out a little easier.) Cut with cookie cutters of your choice. Hint: It works better when applesauce is at room temperature. Make a small hole on top of each, big enough to put a ribbon through. The hole becomes smaller as it dries. Dry ornament on wax paper for a couple of days. Turn occasionally. You DO NOT eat these!
Mix all the ingredients together. Bake covered 15 minutes and uncovered for 15 more minutes at 350°.
Boil and bone chicken. Chop chicken and save broth. In a large skillet, melt oleo. Add flour and brown slightly. Add soup and enough broth to make thick sauce. Add green chile sauce and add spices and bouillon cubes. After sauce is ready, add some to chopped chicken and season to taste. Grate Cheddar cheese.
Bake pie crust 5 minutes. Saute onions in butter. Combine remaining ingredients with onions and butter. Pour in pie crust. Top with Parmesan cheese. Bake at 450° for 15 minutes and then at 325° for 25 minutes.
Sort dry beans, removing stones and broken beans. Wash in saucepan to remove dust. Cook beans with oil in pressure cooker about 45 minutes or in crock-pot overnight. When beans are soft, cut up bacon and fry crisp. Pour bacon and drippings into bean pot and cook a while longer on low heat. Add salt, if needed. Serve with fresh tortillas.
Soften jello in 1/2 cup of water. Combine other ingredients and blend all together in electric mixer for at least 4 minutes. Bake in 3 layers for 30 minutes at 350°.
Split buns and layer ham, then cheese, then ham. In saucepan melt margarine. Mix in onion, poppy seed, mustard and Worcestershire sauce. Blend together; pour over buns. Bake at 350° for 10 minutes or microwave about 1 1/2 minutes.
Put peas in pot. Cover with water and bring to a boil. Cover pot with lid; turn off burner on stove. Let peas sit for 1 hour. Drain peas and place peas back into pot. Cut up the carrots and onion; add to pot. Add salt, pepper and a dash of nutmeg. Pour the chicken broth into the pot.
Cream butter, sugar, eggs and vanilla. Sift together flour and salt; add to creamed mixture. Blend well and stir in oats. Chill dough before rolling out. Roll out to 1/8 inch thick on floured board. Cut with cookie cutter. Place on greased cookie sheet and bake at 350° about 10 to 12 minutes. Decorate with frosting. Yield: 6 dozen cookies. Carbohydrate 6 g, protein 1 g, fat 3 g, calories 55. One cookie = 1/2 fruit exchange, 1/2 fat exchange.
Melt butter in a large pan. Saute onion in butter. Add cream of chicken soup and milk. Turn on low heat, then add cheese and broccoli. Cook until cheese is melted and well blended.
Layer 1/2 onions in greased dish; cover with 1/2 cheese. Cover with 1/2 crushed chips, then repeat. Pour soup over all. Sprinkle with paprika. Cover and bake at 350° for 45 minutes.