HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour the condensed milk into small cups. Add drops of different coloring to each cup. Allow pictures created with colored milk paint to dry for several hours.
Brown meat in small amount of shortening. Add all ingredients to meat and simmer about 30 minutes.
Can add green pepper, onions or mushrooms. If added, place on meat before potatoes.
Blend eggs and water; set aside. Heat oil in wok. Add green onions; stir-fry for 30 seconds. Add egg mixture; scramble. Stir in rice, gently separating grains. Add shrimp and lite soy sauce; cook, stirring until thoroughly heated.
Prick tomatoes, add sugar, 1 sliced lemon, and juice from 1 lemon. Mix. Tie mace and ginger in thin cloth bag and add to mix. Simmer until fruit is transparent. Remove tomatoes. Boil syrup until thick. Add tomatoes, heat to boil. Either cool and store in refrigerator or can as you would a jam or jelly.
Layer as follows: avocado, then mix sour cream and taco mix together and spread over. Add picante sauce over, then cheeses, tomatoes, olives and green onions. Place in 13 x 9-inch dish and chill for 4 hours. Serve with tortilla chips or Doritos chips.
Boil until thick (stirring constantly), the milk and flour. Remove from stove. Beat until smooth, then cover and refrigerate until cool.
Mix flour, salt and baking soda; set aside. Mix shortening, peanut butter and sugars; mix well. Add eggs and beat well. Stir flour mixture and peanut butter mixture together. Drop dough by teaspoonfuls on baking sheet. Flatten with fork. Bake at 350° for 10 to 15 minutes. Yield: 4 to 5 dozen cookies.
Pour over hot cake as soon as it comes out of oven. Leave in pan about 10 minutes and take out and cool.
In a glass bowl, mix together the first 4 ingredients. Microwave on High until the mixture begins to boil; continue microwaving for 2 minutes. Thoroughly stir in baking soda; mixture turns foamy.
Preheat oven to 250°. Beat 4 egg yolks; add condensed milk and lime juice. Beat until thick; pour into baked pie crust.
Cook over low heat until temperature reads 224°. Put in canning jars. Freeze strawberries first for 3 days, then thaw out in bag in sink. Drain juice from bag. Should be 3 cups only.
Place beef in a large mixing bowl. Finely chop onion, green pepper and celery. Add to meat. Add all other ingredients. Add milk last, using enough to make a moist, but formable consistency. Shape into 3 loaves. Place bacon strip on each and bake about 1 hour and 15 minutes at 350°. Gravy can be made from pan scrapings.
In medium bowl, cream butter and sugar. Add egg yolk and vanilla; beat until mix is light and fluffy. Beat in cream of tartar, then stir in flour and pecans. Drop by heaping 1/2 teaspoonfuls 1-inch apart on lightly greased cookie sheet. Bake at 300° until golden, about 20 minutes. It makes 5 dozen small cookies.
Mix all ingredients. Very good on dark whole wheat bread (trim crusts). Filling will keep for a week in the refrigerator. Sandwiches may be made ahead and stay crisp and crunchy.
In a 2-quart microwave-safe casserole, combine 1 1/4 cups water, brown sugar, first 1/4 cup white sugar, cornstarch and 3 tablespoons butter. Add the sliced rhubarb. Microcook uncovered on 100% power (High) for 7 to 9 minutes or until mixture is thickened and bubbly, stirring after every minute. Cover casserole to keep warm.
Dice cucumber. Place all ingredients into blender. Blend until smooth. Store in refrigerator for several hours or overnight.
Toss fruits, celery and nuts together. In separate bowl, combine last 5 ingredients. Toss with fruit mixture. Chill well. Let sit a couple of hours before serving.
Cook chicken in Miracle Whip about 8 minutes. Add broccoli and Velveeta cheese. Heat. Serve over rice. Serves 4 to 6.
Cream sugar and oleo. Add syrup, beaten eggs and vanilla. Beat until smooth. Stir in pecans and pour in unbaked pie crust. Bake at approximately 275° for 45 minutes.
Preheat oven to 325°. Mix all dry ingredients. Combine all together. Add pecans last. Bake in greased Bundt pan for 1 hour and 15 minutes.
Combine first 5 ingredients. Mix until well blended. Stir in pecans. Pour into pie crust. Bake at 350° for 55 minutes or until knife inserted comes out clean.
About 3 hours before serving or early in day: Preheat oven to 350°. Grease a 9 x 5-inch loaf pan with nonstick cooking spray. In large bowl, mix baking powder, salt, 3 cups cake flour and 1 1/2 cups sugar. Reserve 1 tablespoon corn oil spread for crumb topping. With pastry blender or two knives used scissor-fashion, cut in remaining corn oil spread until mixture resembles fine crumbs. Stir in milk, vanilla extract and egg until flour is just moistened. Gently stir in blueberries; spoon batter into loaf pan. Coarsely chop almonds. In small bowl, with fork, mix almonds, cinnamon, 2 tablespoons cake flour, 2 tablespoons sugar and reserved corn oil spread until mixture resembles coarse crumbs. Sprinkle crumb topping over batter. Bake loaf 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack. Makes 12 servings.
Crush tomatoes; add tomato paste and combine all ingredients in large saucepan. Simmer uncovered for 45 minutes or until tender. Serve over rice or pasta.
Preheat oven to 350°. Toast almonds about 10 minutes. Stir occasionally. In a large bowl, measure 1 1/2 cups flour and add next 7 ingredients. With mixer at low speed, beat ingredients until just mixed. Beat mixture 3 minutes at medium speed. Stir in remaining flour. Wrap dough with plastic wrap and refrigerate 1 hour or freeze 30 minutes. Grease large cookie sheet. Divide dough in half on well floured surface. Shape each half into a 10 x 3-inch loaf. Place both halves 2-inches apart. Bake 25 minutes. Remove from oven and with serrated knife, cut loaves into 3/4-inch slices. Lay slices on same cookie sheet. Bake for 5 more minutes. When cooled, cookies can be dipped in or drizzled with melted chocolate, if desired. Makes 2 1/2 dozen. Contains 125 calories and 3 g. fat each (without chocolate).
Mix crackers, oleo and poppy seed; save 1 cup. Put the rest in bottom of long Pyrex dish (line dish well). On top of mixture, put the deboned chicken, mixed with the sour cream. Top with the cup of cracker mix. Bake at 350° for about 40 to 50 minutes.
Brown sausage; drain. Spray Pam on bottom of 13 x 9-inch casserole dish. Spread crescent roll dough on bottom of dish. Spread sausage or ham over the dough. Mix eggs, milk, bell pepper, mushrooms and Cheddar cheese together and pour on top of sausage or ham. Then pour melted margarine on top. Cover and refrigerate overnight. Bake at 350° for 35 to 40 minutes. Will serve 8 to 10 people.
Combine graham cracker crumbs and butter, stirring well. Line 1 3/4-inch muffin pans with miniature paper liners. Spoon 1 teaspoon of crumb mixture into each liner; gently press into bottom. Beat cream cheese at high speed of electric mixer until light and fluffy. Gradually add sugar and mix well. Add eggs and vanilla, beating well. Spoon mixture into liners. Bake at 350° for 10 minutes. Yields 2 dozen.
Drain the shrimp and rinse. Soften butter. Mix all ingredients together and chill.
Slice cucumbers thin. Put in quart container that has a tight seal (Tupperware). Add onion. Mix liquid and sugar until sugar is dissolved. Add other ingredients. Seal and store in refrigerator. Keeps indefinitely. No cooking.
Blend eggs, oil, sugar and zucchini. Sift dry ingredients together; add to first mixture. Add nuts and vanilla. Bake in two greased loaf pans or one greased tube pan for 1 hour at 350°. Invert and cool completely before removing from pans.
Fry chicken until almost done; drain. Place in lightly greased 9 x 13-inch baking dish. Top with cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over chicken; sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350° for 45 to 55 minutes. Yields 8 servings.
Brown sausage and drain. Add green pepper, onion, oregano and pepper. Stir in tomato sauce and 1/2 cup of water. Simmer for 5 minutes. Add macaroni and 2 tablespoons of cheese. Mix well. Spoon into 1 quart casserole dish. Sprinkle remaining cheese on top. Bake, covered, at 350° for 25 minutes.
Place the green peppers and hot peppers in a blender container. Add a small amount of vinegar and blend well. Pour this mixture into a large saucepan and add the sugar and remaining vinegar. Bring it to a rolling boil over medium heat and add the liquid pectin; stir for 1 minute. Bring to a boil again and boil for 1 minute. Skim any foam from the jelly and add the food coloring. Pour it into hot, sterilized jelly jars and seal. This makes about 4 1/2 pints.
Mix eggs that have been beaten well, butter, syrup and sugar. In separate bowl mix ginger, soda and cinnamon together. Pour in liquid. Add flour and water. Add more water, if needed. Bake in a greased cake pan at 350° until toothpick comes out clean.
Lightly cook and drain broccoli. Combine all ingredients. Pour into a lightly greased 9 x 13-inch pan. Bake at 375° for 45 to 50 minutes or until golden brown. Cut into squares.
Combine jello, marshmallows, cream cheese and water in top of double boiler. Cook until marshmallows melt and cream cheese softens. Remove from heat. Add other ingredients. Chill.
Stir muffin mix into melted butter; add remaining ingredients. Place in greased shallow baking dish. Bake at 350° about 35 minutes. Top with cheese during last 5 minutes of baking time.
Mix eggs, oil, apples, sugar and vanilla. Add flour, baking powder, cinnamon, salt, soda and nuts. Mix and bake in greased and floured loaf pan. Preheat oven to 350° and bake 1 1/2 hours.
Soften onion in butter in skillet. Cook zucchini in the water and bouillon until soft. Put all ingredients in blender and blend. Delicious!
Mix first 5 ingredients. Add 1 pound cut up chicken breast. Fry until lightly browned. Cook next 6 ingredients in saucepan. Bring to boil, then add chopped peppers and carrots and cook a minute or two. Add chicken and serve over hot rice.
Separate eggs; whip egg whites. Add 6 level tablespoons sugar while beating. Place this mixture in refrigerator until rest of cake is mixed. Cream butter; add gradually the remaining sugar and whip until light. Add egg yolks about 2 at a time, beating well after each addition. Add flour and cream alternately. Whip until mixture is light as possible (use low speed on electric mixer). With mixer still at low speed, whip in the egg whites only long enough to mix well. Pour into lightly greased 10 x 4-inch tube pan. Bake for 1 hour and 25 minutes at 300°.
Stir together flour, baking powder and 1/4 teaspoon salt. Beat butter and shortening for 30 seconds. Add sugar and beat until fluffy. Add egg, milk and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Cover and chill 3 hours. Work with 1/2 dough at a time on a lightly floured surface to 1/8th thickness. Cut into desired shapes. Place on ungreased cookie sheet. Bake at 350° for 8 minutes or until done. Makes 36 to 38.
Saute onions, pepper and chicken in margarine. Add remaining ingredients. Simmer 20 to 25 minutes. Serve over rice. Delicious!
Combine melted butter, Tabasco sauce and garlic seasoning. Place shrimp in bottom of broiler pan and squeeze lemon juice over them. Lay onion rings all over shrimp and then pour butter sauce over shrimp and onions. Broil on one side for a few minutes (not too close to heat) until tender, but not done. Turn with spatula once and broil other side for short time until nice and pink.
Saute beef in shortening; add garlic, salt, pepper, sugar and tomato sauce. Cover; cook slowly for 15 minutes. Cook noodles according to directions. Drain. Add onion tops to cream cheese and sour cream; put layer of noodles, cream mixture, meat sauce. Repeat. Sprinkle with cheese and bake about 25 minutes.
Boil 1 1/4 cups water; pour over chopped dates. Let cool. Mix shortening, sugar and eggs; set aside. Sift flour, soda, salt and cocoa. Alternate mixing 2nd mixture into 1st with the date mixture. Place in 13 x 9-inch greased cake pan. Mix chopped walnuts, chocolate chips and 1/4 cup sugar. Sprinkle over top. Bake at 350° for 30 to 35 minutes.
In a medium saucepan, melt butter or margarine over medium heat. Add onion, ginger, cumin, coriander, cinnamon and red pepper flakes. Cook, stirring 3 minutes.
Pierce meat all over with a large fork, both sides. Place in large roasting pan. Sprinkle meat with tenderizing salt and liquid smoke. Combine onion, salt, pepper, garlic salt and paprika, then sprinkle over meat. Cover entire top of meat with brown sugar. Cover pan with foil. Roast in slow oven (325°) for 22 to 25 minutes per pound. Remove from pan and let stand 1/2 hour. Before slicing, skim fat from pan juices; combine juices with an equal amount of barbecue sauce. Heat and serve with meat.
Bring 4 cups water and sugar to a boil. Stir until dissolved. Add jello. Stir until dissolved. Add remaining ingredients. Cool and freeze. Remove from freezer 10 hours before serving. Makes 2 gallons.
Mix together first 3 ingredients and spread in greased 9 x 13-inch pan. Combine remaining ingredients, spreading over first layer. Bake 45 minutes at 325°. Cut into squares when cool.
Steam or boil all seafood. Cook rice. Mix all ingredients together and bake 20 minutes.
Saute onion and celery in margarine. Cook broccoli as directed on package except use 1/2 cup of water. Add rest of ingredients and mix. Put in casserole and bake 45 minutes at 350°. Water chestnuts may also be added if desired. Regular rice may be used if cooked first.
Mix butter and crumbs and pat into a 9-inch pie pan. Bake for 8 minutes at 375°.
Cream together. Mix together and spread in a 9 x 13 pan (greased). Sprinkle on part of topping. Spread on remaining batter, then the rest of topping. Top with nuts.
Combine the first 5 ingredients; mix until smooth. Working in batches, dip tomato slices into batter; allow excess to drip back into bowl. Fry in 2 inches hot oil (375°) in a large, heavy skillet until browned, turning once carefully with tongs. Transfer to a colander to drain. Do not drain on paper towels, as this will make them soggy. Stand them up like wheels in the serving dish, instead of stacking them.
Mix all ingredients together except cheese. Pour half on bottom of greased pan. Sprinkle with cheese over batter. Add remaining batter. Cover with rest of cheese. Bake at 375° for 1 hour or until brown.
Top bread with 3 slices of dry beef, then add a tablespoon of sauerkraut and a slice of Mozzarella cheese. Spread Thousand Island dressing and brown in a skillet.
Mix mayonnaise, sugar and vinegar together. Pour over broccoli, bacon, cheese and onions. Stir together. Chill for 2 hours.
Melt margarine. Add sugar, milk, cornstarch and salt. Cook until it bubbles. Pour into baked pie shell and sprinkle lightly with cinnamon and nutmeg. Bake 10 minutes at 400°.
Cover bottom of buttered baking dish with 3 cups of bread crumbs. Drain off some of the tomato juice. Mix tomatoes with onion, salt and pepper. Pour over crumbs in baking dish. Cover remaining crumbs and dot with butter. Bake at 350° for 20 minutes until crumbs are brown.
Blend peanut butter and applesauce. Spread mixture on 4 slices white bread. Top with remaining bread slices. Beat eggs slightly. Add salt, sugar and milk. Mix well. Dip sandwiches in this egg mixture and fry in butter.
Blend cream of celery soup with water in casserole or saucepan. Measure out 1/4 cup soup mixture and combine in bowl with ground beef, bread crumbs, egg, onion and parsley. Shape mixture into balls, about 1-inch in diameter. Brown on top of stove or microwave on High for 12 to 15 minutes. Add meatballs to remaining soup mixture. Cook, covered, over low heat about 20 minutes, stirring now and then. Makes 4 servings.
Note: Instead of a 28 ounce can of tomatoes, I sometimes use 28 ounce can of stewed tomatoes with the cornstarch and tomato paste.
Mix in a large airtight container. Use 1/4 to 1/3 cup of mixture to 1 cup hot water.
Mix well. Pour into casserole dish. Top with crushed potato chips. Bake at 350° for 25 minutes.
Cut round steak into strips about 2 x 1/2-inches. Heat heavy frying pan to very hot. Add meat and stir to begin browning. Add onion and cook until beef is browned. Add garlic. Reduce heat to medium. Add 1 cup water, catsup, brown sugar, Worcestershire, paprika and mustard. Simmer until meat is tender, about 30 minutes. Mix cornstarch and 1/4 cup water, add to meat mixture and stir until sauce has thickened. Remove from heat and pour over noodles.
Combine cheese, oil, onion, salt, soup and milk. Mix rice and broccoli. Bake at 350° for 45 minutes. (If you use celery soup, omit the celery.)
Mix Jell-O's with 2 cups boiling water. Add 1 1/2 cup cold water with orange juice added. Grind apples, cranberries, celery and pecans. Add sugar, pineapple; mix in Jell-O mixture and refrigerate.
Mix all ingredients together. Pour into your favorite bread pan and bake at 450 degrees until done.
Blend flour, oleo and nuts and pat into a 9 x 13-inch pan (ungreased). Bake at 375° for 15 to 20 minutes. Cool. Spread blended cream cheese, sugar and Cool Whip on cooled crust. Refrigerate. Beat lemon pudding and milk until thick. Pour over other layer and refrigerate. When set, spread remaining Cool Whip over top.
Follow directions on package. Pour in pan. Sprinkle chocolate chips on top. Gently swirl a little mix to cover chips; do not stir them in. Bake as directed. Serve like brownies or as cake with warm applesauce or ice cream.
Thoroughly cream shortening, sugar, eggs and vanilla. Stir in peanut butter. Sift dry ingredients and stir into cream mixture. Form into walnut-size balls. Place on ungreased cookie sheet. Press crisscross with fork for shape. Bake for 10 minutes at 350°. Makes 8 dozen.
Grind peeled pears, onions, pepper and all other ingredients. Place in large pot. Add just enough vinegar to cover (not soupy). Mix well. Boil for 20 minutes. Put into hot, sterilized jars. Seal. Enjoy on peas, beans, etc.
Preheat oven to 350°. Cream butter and sugar. Add vanilla. Stir in flour. Add potato chips and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes, until lightly browned. Makes 7 to 8 dozen.
Wash and clean chicken. Place chicken in pan. Sprinkle chicken with lemon juice, garlic, chopped parsley, seasoned salt and pepper. Wrap chicken in foil and bake at 350° for 1 hour or until chicken is half way cooked. Pour sour sauce over the chicken; keep the foil over the chicken.
Boil sugar and syrup for 1 minute. Add butter and peanut butter. Remove from heat. Add vanilla and corn flakes. Drop on wax paper.
Sift together the flour and sugar into a large bowl. Put oleo, oil, cocoa and water in a saucepan. Bring to a rapid boil. Pour over flour and sugar; mix all ingredients together well. Pour into a greased and floured pan (11 x 17 x 3/4-inch). Bake in a 400° oven for 20 minutes.
Mix brown sugar, oleo, salt and sugar flavoring in heavy saucepan; boil 5 minutes. Remove from heat; stir in soda. Pour over popped corn, mixing thoroughly. Pour onto two cookie sheets with sides. Bake in a 350° oven for 1 hour, stirring often with wooden spoon. Take from oven and separate while still warm. Let cool. Keep in closed container; stays crisp. Roasted nuts can be added to popped corn.
Heat soup and melt cheese. Add celery, pecans, onion flakes, lemon juice and mayonnaise. Add gelatin dissolved in water. Pour in 2-quart flat casserole. Arrange spears (cooked and cooled) in lattice fashion on top. Pretty and good!!!
Heat oven to 375°. In a mixing bowl, beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of flour, sugars, egg, baking soda, baking powder and vanilla. Beat until thoroughly combined. Beat in remaining flour. If necessary, cover and chill dough until easy to handle. Shape dough into 1-inch balls. If desired, roll in additional sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten by crisscrossing with tines of a fork. Bake in a 375° oven for 7 to 9 minutes or until bottoms are lightly browned. Cool cookies on a wire rack. Makes about 36.
Dissolve jello in hot water; add frozen strawberries and stir until thawed. Add pineapple and bananas. Pour 1/2 in glass dish and chill. Spread sour cream on top and spread remaining strawberry mixture over this. Chill well before serving. Congeal salad yields 10 to 12 servings.
Mix well. Add corn meal last. If mixture is real dry, add a dash of milk or water. Place in greased pan. Bake at 350° until brown (30 to 45 minutes).
In mixer, cream sugars and shortening; add eggs one at a time. Combine flour, cream of tartar and soda. Beat into creamed mixture. Add vanilla. Roll into balls and press down on cookie sheet with glass dipped in sugar. Bake at 350° about 13 minutes or until golden brown. Makes about 6 dozen.
Boil for 5 minutes the zucchini and onions. Drain. Mix stuffing mix with melted butter and water. Spread 9 x 12-inch pan with stuffing mixture. Mix drained zucchini with sour cream and cream of chicken soup. Pour over crust. Sprinkle with grated cheese. Bake at 350° for 35 to 40 minutes.
Cook sliced unpeeled squash in water until tender; drain. Place all ingredients in blender; blend until seeds disappear. Pour in unbaked pie shell. Bake at 350° for 35 to 40 minutes. Sprinkle with nutmeg after liquid in shell. (Optional: Sprinkle with small amount of coconut.)
Heat juice and pour over lime jello while hot. Add cream cheese that has been mashed with 2 tablespoons cream. Beat with eggbeater. Pour in bowl and refrigerate. Decorate with red cherries.
First, you must caramelize the mold. Put 1 cup of the sugar into the deep mold or pan in which you will bake the custard. Place this over a low flame and stir constantly until the sugar melts and turns a golden color. Tilt the pan in all directions to evenly coat the bottom and sides. Set aside to cool while you make the custard.
Mix together first 4 ingredients. Heat oven to 350°. Put ingredients in cake pan and brown in oven. Stir occasionally so it does not burn. Cool. Mix pudding and milk as directed. Place 1/2 of the crunch in a layer in a 9-inch square pan. Spread pudding over, then a layer of Cool Whip. Top with remaining crunch. Chill. Double recipe for 9 x 13-inch pan.
Heat oven to 275°. Combine oil, sugar and eggs; beat vigorously with spoon or electric mixer for 2 minutes. Sift 2 cups flour with baking powder, salt and spices. Stir into the oil mixture alternately with fruit juice. Mix other cup flour with the fruits and nuts. Pour batter over the fruit, mixing well. Turn into 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans, greased and lined with brown paper. I use a tube pan. Place pan of water on lower oven rack. Bake 2 1/2 to 3 hours. After baking, let cake stand 15 minutes before removing from pans.
Pour the boiling water over the margarine. Mix in the flour real well. Add eggs, one egg at a time, beating well. Bake at 400° for 25 minutes. Let cool 30 minutes.
Mix all ingredients well. Bake for 70 minutes or until knife inserted near center comes out clean.
Soften oleo; add eggs, sugar and vanilla. Blend. Add dry ingredients; blend well. Spread in 9 x 13-inch cake pan. Sprinkle chips and nuts on top. Bake at 350° for 30 minutes. Cool and cut.
Cook meat until nearly done, then add chili powder, fajita seasoning, bell pepper and onion. Cook until bell peppers are ready. Serve with flour tortillas, sour cream and any other toppings you prefer.
Cream oleo and peanut butter. Add powdered sugar. Mix until smooth. Press in 9 x 13-inch pan with wax paper so it won't stick to hands. Melt Hershey bar and pour over top. Cut into squares. Best to let set overnight so chocolate won't crack.
Mix ingredients well and make 4 patties. Heat a small amount of oil (I like canola) in nonstick skillet to medium. Brown patties on both sides, they are a little crispy (for better texture). Melt cheese on top and serve immediately because they cool off a bit faster than meat burgers. Use your favorite meat-burger toppings.