HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well. Cook on High 2 1/2 minutes. Remove from microwave. Add vanilla. Beat 50 strokes. Pour in buttered platter. Cool and enjoy.
Combine sugar and syrup. Bring to a boil. Remove from heat. Add peanut butter. Pour mix over corn flakes. Mix well. Drop by teaspoon on wax paper. Let cool.
Bake cake according to directions in 9 x 9-inch pan. Cool. Cut crosswise in half. Arrange 1 layer of cake in 2-quart serving bowl. Pour 1/2 strawberries over cake, then 1 cup pudding. Repeat. Cover and chill 4 hours. When ready to serve, top with Cool Whip. Garnish with fresh strawberries.
Place ground beef in the bottom of a casserole. Top with a layer of sliced raw potatoes, then a layer of onions. Pour can of beans over this. Cover with tomato soup. Cook in 350° oven for 1 hour 15 minutes. Uncover and brown for 30 minutes.
Combine chicken, cheese, almonds, celery and pineapple in bowl. Mix mayonnaise, salt and soy sauce in bowl. Add to chicken mixture; mix well.
Spread softened cream cheese spread onto slice of ham. Roll and secure with party picks. Continue until sufficient amount of ham slices and cheese is used for your particular party. Refrigerate. Before serving, slice in small jelly roll type slices and secure each with a pick. (I use Alouette herb and garlic cream cheese spread.)
In a bowl, mix sherry, cornstarch, soy and garlic; stir in pork strips. Refrigerate 1 hour. Heat oil in wok or skillet over medium heat. Stir in onion and and carrots; stir-fry 1 to 2 minutes. Remove from pan. Stir-fry marinated pork until browned. Return onion and carrots to pan; stir in red pepper, broth and brown sugar. Scrape bottom of pan to loosen browned particles and stir into liquid. Reduce heat to low; cover. Cook 5 to 6 minutes, until pork is thoroughly cooked. Increase heat to medium; add green pepper. Cook and stir 1 to 2 minutes, until pepper is crisp-tender. Stir in peanuts. Serve over hot rice.
Mix bananas, soda and water; set aside. Mix shortening, sugar, eggs and milk. Add flour and baking powder mixture alternately with banana mixture. Add nuts; mix well. Grease and flour pan. Bake at 350° for 30 to 35 minutes.
Crumble together the 1 cup flour, 1/2 cup butter and 1/4 cup powdered sugar. Press into an 8 x 8-inch pan. Bake at 350° for 15 minutes.
Peel and slice avocado and put in blender. Add heavy cream, lemon juice and salt. Blend until smooth. Place in soup bowls and sprinkle with oregano. Serves 2.
Pt in 1 1/2-quart casserole. Top with remaining stuffing mix. Bake 30 to 40 minutes at 350°.
Grease an 11 x 7 x 1 1/2-inch pan. Sift dry ingredients. Beat eggs, sugar, cooking oil and molasses. Add dry ingredients to egg mixture and mix until smooth. Blend in boiling water. Stir lightly and quickly. Batter will be thin. Bake at 350° for 30 minutes.
Grease and flour tube or Bundt pan. Preheat oven to 350°. Combine cake mix, sugar, oil, eggs and sour cream. Blend with electric mixer at low speed until ingredients are moistened. Beat at medium speed for 2 minutes. Stir in pecans. Pour half of batter into prepared pan. Combine cinnamon and brown sugar. Sprinkle over batter. Pour remaining batter into pan. Bake 45 minutes or until toothpick comes out clean. Remove cake from oven and allow to cool in pan 10 minutes. While cake is still in pan, pour Rum Sauce over cake and allow to cool 1 1/2 hours before turning out on cake plate. Serves 12.
Brown the chops in a small amount of fat. Sprinkle rice between the chops and over the top. In bowl, dilute soup and add seasonings, then pour over the chops. Bake, covered, in oven at 350° for 45 minutes or until the rice has absorbed moisture.
Heat oven to 350°. Grease an 8 x 4 x 2-inch loaf pan. Beat eggs in a large bowl. Stir in water. Add biscuit mix and beat. Add mustard and 1 cup cheese. Mix thoroughly. Turn batter into pan. Sprinkle with remaining cheese and dot with butter. Bake 45 minutes. Cool in pan 15 minutes. Remove and cool on rack before slicing. Serve sliced, buttered and toasted with a green salad, soup or chili. Also makes delicious croutons. This bread will freeze well.
Beat eggs. Gradually beat in sugar, then oil. Combine dry ingredients; add to first mixture alternately with zucchini. Stir in raisins, nuts and vanilla.
Boil water and oleo (margarine); stir in flour while on the stove until it pulls away from the side of the pan and forms a ball. Remove from heat; add eggs one at a time. Put in a 9 x 13 pan. Bake at 400° for 30 minutes. Lower heat to 350° and bake an additional 10 minutes. Let cool.
Combine strawberries and sugar, stirring well. Let mixture stand 20 minutes, stirring occasionally. Combine pectin and water in a saucepan, stirring well. Bring mixture to a boil and let it boil for 1 minute, stirring as it boils. Remove from the stove and stir well again. Pour the pectin mixture over the fruit. Stir for 3 minutes. Pour into sterilized jelly glasses or frozen food containers. Cover with lids and let stand at room temperature for 1 to 2 hours or until jelled. Store in freezer up to 1 year or in refrigerator up to 3 weeks. To serve, remove and allow to come to room temperature. Yields 5 cups.
Dissolve lemon jello in the boiling water. Put cottage cheese, cream cheese and jello in blender; blend until smooth. Gently fold in the Cool Whip. Pour into the pie shell and chill at least 4 hours.
Preheat oven to 350°. Mix dry ingredients together. Then add liquid ingredients. Beat with electric mixer 3 minutes on high. Grease and flour 13 x 9-inch or 2 rounds. Bake at 350° for 30 to 40 minutes. Test with toothpick. Usually cracks open.
Blend the cream cheese and mayonnaise. Add the ham, parsley, onion, mustard and hot pepper sauce. Blend until mixed good. Chill. Serve on bread or crackers.
Boil eggs until hard-boiled. Cook; peel and slice in half. Take yolk and mix other ingredients with yolk. Add salt and pepper to taste. Put yolk mixture into egg halves.
Cook meat and onion in a Dutch oven over medium heat until beef is browned, stirring until it crumbles. Drain beef mixture and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel. Return beef mixture to Dutch oven. Stir in vegetable juice and remaining ingredients. Bring to a boil; cover, reduce heat and simmer 1 hour.
Simmer all ingredients over low flame. Stir frequently to prevent sticking. When thick, pour into bowl. Sprinkle top of pudding with cinnamon. Chill. (Remove cinnamon stick and rind prior to chilling.)
Mix first 4 ingredients. Add egg, vanilla, salt and cream of tartar. Sift and add flour, soda and chocolate chips. Drop by teaspoon on cookie sheet. Bake at 375° for about 8 minutes.
Melt butter in 9 x 13-inch pan. Crumble graham crackers over butter. Layer remaining ingredients exactly as listed. Bake at 350° for 20 to 30 minutes. Cool. Cut into squares.
In a small bowl, combine lemon juice, water, vegetable oil, vinegar, sugar, sesame oil, ginger, coriander and fennel seed (optional); mix well. Use to marinate chicken, fish or veal. Remove meat and boil marinade for 3 to 5 minutes until thickened. Brush over meat before cooking. Makes 1/2 cup.
Mix well all ingredients. Grease and flour 2 loaf pans. Bake in a 350° oven for 45 to 55 minutes.
Warm green beans. Add soup. Put in casserole dish. Bake at 300° for 15 minutes. Cover with potato chips or deep fried onions.
Melt oleo and saute bell pepper, onions, celery and green onions until tender. Add tomatoes, wine and seasoning. Cook slowly on medium heat for 20 minutes. Place fish in baking dish. Pour sauce over fish. Add sliced lemons over fish and bake at 350° for 30 to 40 minutes. Baste fish with sauce. Fish should be tender when stuck with a fork.
In large bowl, combine butterscotch chips and peanut butter. Microwave at 7 for 1 1/2 to 2 1/2 minutes or until melted, stirring every 30 seconds. Add cornflakes and peanuts. Stir until coated. Drop by rounded teaspoonful onto wax paper. Chill until set.
Mix all together; pour in greased casserole dish. Cook 30 minutes in regular oven.
Beat eggs with half and half. Stir in corn, asparagus, 1 cup cheese, flaked ham and onion. Add salt and pepper. Carefully pour filling into 10-inch pastry shell. Sprinkle remaining cheese over top. Bake in preheated 375° oven for 45 minutes or until knife inserted in center comes out clean. Serves 8.
Sift together sugar and flour. Set aside. Put butter, cocoa and water and bring to boil. Pour over sugar and flour mixture. Add baking soda, vanilla, eggs and buttermilk. Mix well. Add cinnamon and bake 30 minutes at 400° in 13 x 9 x 2 dish.
Heat oven to 450°. Mix all ingredients until soft dough forms. Turn dough onto surface generously dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 3 or 4 times. Roll dough 1/2-inch thick. Cut with 1-inch round cutter dipped in baking mix. Place with edges touching on ungreased cookie sheet. Bake 8 to 10 minutes. Makes about 2 dozen 1-inch biscuits. For mini drops, use teaspoon and drop dough on cookie sheet.
Brown ground beef and onion in skillet; drain grease. Mix spaghetti sauce and water in with this mixture. Mix the egg into the container of cottage cheese. In large oven pan layer sauce mix and lasagna noodles. Spread cottage cheese on the noodles, then the Mozzarella and Cheddar. Make 2 to 3 layers and top with Parmesan cheese. Cook in 350° oven for 1 hour. Be sure to put aluminum foil over the pan.
Cut peppers in half, lengthwise or remain whole. Remove seeds and parboil for five minutes. Remove casing from sausage; crumble and brown with onions in butter until both are lightly browned. Add dissolved tomato paste; salt to taste.
Cook zucchini and onion in boiling water for 5 minutes, then drain. Combine soup, sour cream and carrot. Fold into drained zucchini. Combine stuffing mix with butter. Put half on bottom of a 12 x 7 1/2-inch casserole dish. Spoon vegetable mix over crumbs and top with remaining stuffing mix. The whole package of stuffing mix may be used, but is a lot of crumbs (your preference). Bake at 350° for 25 to 30 minutes. Serves 6 to 8.
Clean fresh vegetables, then cut up in bite size pieces. Put in a bowl (a glass bowl looks nice). Then pour Italian dressing over this (I prefer Good Seasons packets). Then you just marinate overnight, turning occasionally.
Tie spices in cheesecloth bag. Combine all ingredients; stir to mix. Let stand until sugar dissolves. Return 1/2 of the pickles to jar. Add spice bag. Add rest of pickles and syrup. Refrigerate 3 to 4 days before serving. You may remove the spice bag after a week.
Mix margarine, brown sugar and pecans together; pat into unbaked pie crust. Bake at 400° until pie crust is brown and praline mixture is bubbly. Cool. Next, add butterscotch pie filling to 2 cups cold milk. Mix until thick. Fold in Cool Whip and pour into cooled pie crust. Refrigerate. Serve with a scoop of ice cream.
Beat the eggs; add sugar. Then add flour and vanilla. Scald the milk and melt margarine in the milk and add to the other ingredients. Pour into greased jelly roll pan. Bake 20 minutes at 350°. Spread peanut butter on cake while its hot. Cool.
Heat beef broth in large kettle. Saut onions, celery and carrots in butter and oil until just tender. Transfer with slotted spoon to broth and simmer. Use same oil and butter to saut mushrooms. When done, pour mushrooms and liquid into soup. Add wine and bring to a boil. Combine cornstarch and cold water, then add to soup. Heat until slightly thickened and serve. Serves 6.
Place layer of crumbs in bottom of greased casserole dish. Layer with cheese. Layer 1 can of asparagus and 1/2 of soup and liquid mixture on top. Repeat layers. Reserve some cheese and cracker crumbs for topping. Pour melted butter over topping. Bake at 350° for 30 minutes.
Brown meat and season with next 7 ingredients. Add tomatoes. Simmer 3 hours or until thick. Add beans with liquid. Simmer 5 minutes.
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix well. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Yields 8 servings. Can be served with fruit sauce on top.
Flake salmon. Combine salmon, cheese, lemon juice, onion, horseradish and liquid smoke. Chill 6 to 8 hours. Shape salmon mixture into a ball. Combine pecans and parsley; roll the salmon ball into the mixture. Chill at least 4 hours. Serve with crackers. Makes 3-inch salmon party ball.
Place 1/2 of drained pineapple in buttered 10x6 pyrex dish. Mix flour, sugar, and salt, sprinkle half of this over pineapple. Dot with butter. Spread 1/2 of mixed cheese over this. Repeat in same order. Bake at 325°-350° for 30 minutes. Remove and sprinkle with pecans. Bake 5 more minutes.
Pour cereal into very large bowl; set aside. Slowly bring to a boil, stirring constantly, chocolate chips, margarine and Karo syrup. Remove from heat. Add vanilla and stir. Pour chocolate over cereal. Toss until well coated. Fold in marshmallows. Spread mixture into greased 9 x 13-inch pan or shallow baking dish. Chill one hour and cut into squares.
Melt butter in pan. Mix sugar, flour and milk. Pour in berries or fruit. Pour mixture in a baking dish and bake at 400° for approximately 30 minutes until tested done with a fork.
Brown onion in hot oil. Stir in tomatoes, breaking them up with a spoon. Add other ingredients. Cover and simmer gently for 30 minutes.
Measure cold milk into saucepan. Thoroughly blend in flour, salt and pepper. Add butter and bring to a boil over medium heat, stirring constantly. Boil 1 minute. Makes 1 cup cream sauce.
In large pan, over low heat, saute onion in 1/2 cup butter until soft, but not brown. Add cubed bread. Sprinkle salt, pepper, sage, thyme and parsley over bread and then stir well. Simmer uncovered until bread becomes slightly browned and crispy, stirring every few minutes. Add 1/4 cup butter, melted and mixed into 1/2 cup water; mix well. Remove from heat and serve or refrigerate to reheat in the microwave before serving. (Can be made the day before.)
Heat orange juice to boiling; add gelatin. Stir until dissolved. Break up cranberry sauce with a fork. Add to jello. Add water and lemon juice. Chill until slightly thickened. Fold in the whipped topping and pour into a 5-cup mold. Chill until firm. Enjoy!
Combine butter and 10 tablespoons powdered sugar. Beat 30 minutes with mixer. Add flour, vanilla and pecans. Drop by teaspoonful on greased cookie sheet. Bake at 300° about 20 minutes. Roll gently in powdered sugar while warm.
Cook sausage and onions. Mix with cheeses and eggs, salt and pepper. Spread one pizza dough in the bottom of 9 x 13 inch baking pan. Top with sausage mix. Spread second tube of pizza dough on top of sausage mixture. Bake in 350° oven for 30 minutes.
Peel, core and slice pears (approximately 5 cups). In mixing bowl combine sugar, flour, orange peel and cinnamon. Add pears and cranberries; toss to coat. Set aside.
Mix ingredients and chill overnight. Roll into small balls. Press middle of cookie and put cherry or walnut in hole. Bake at 350° for 12 to 15 minutes.
Mix ingredients together and pour over meat. Bake at 350° for 3 to 4 hours. Remove bone and fat and mash. Serve on buns.
Break or cut cauliflower into small bite size florets. Fry bacon to a crisp and crumble. Slice green peppers and cut into small pieces. Chop onions fine. Mix all ingredients, except Miracle Whip.
Mix all ingredients in order. Pour into prepared pans and bake at 400° for 40 to 45 minutes.
Sift flour and baking powder. Cream sugar. Add jello and sugar. Cream well. Add egg and vanilla; beat well. Add flour to butter mixture. Mix until smooth. Cook on ungreased cookie sheet at 400° for 10 minutes.
Boil eggplant; drain and mash well. Add eggs to canned milk; beat well. Add butter, grated cheese and onion. Turn into greased casserole.
Prepare pudding with 3 cups of milk; fold in 1/2 of whipped cream. Reserve vanilla wafers and 1 banana. Arrange in layers of wafers and bananas. Spread 1/4 of pudding over wafers; top with banana slices. Place wafers around sides of dish. Cover and chill 3 hours. Makes 8 to 10 servings.
Mix first 7 ingredients together. Pour into greased 8 x 12-inch pan. Spread sour cream over the top. Sprinkle with grated cheese. Bake at 350° for 45 minutes. Enjoy.
Preheat oven to 400 degrees. Lightly grease a cookie sheet. To make cookie crust: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined. Drop the dough into greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes. Bake for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least 1 hour before filling.
Melt margarine; add flour. Mix well. Add remaining ingredients. Put in large baking dish and cook in slow oven until thick. Serves 8 to 10.
Heat 2 cups water to boiling. Add broccoli, celery and onion. Cook until tender. Do not drain. Heat margarine until melted. Stir in flour until smooth. Add 1 1/2 cups water until boiling. Add cooked vegies, broth, bouillon, salt and pepper. Heat until just boiling. Stir in cream. Heat but do not boil.
Remove meat from bones used in making stock and add to stock. Saute in 2 Tbsp. oil: onion, garlic clove, celery stalks, carrot, raw potato, and zucchini. Stir until veggies glisten. Add stock along with: kidney beans, can of tomatoes, and tomato sauce. Simmer 30 minutes stirring often. Add 1/2 cup uncooked spaghetti broken into 1 inch pieces. Add salt, pepper, chili powder, oregano, and parsley. Simmer 20 minutes.
Marinate cubed cutlets in egg in refrigerator overnight (at least 4 hours). Then mix in breadcrumbs; brown in skillet in margarine.
In a saucepan, cook green onions and lettuce in oil over low heat for 5 minutes. Combine flour with broth. Add to lettuce mixture and stir until thickened. Put in the cooked peas, sliced water chestnuts and seasoning. Heat through and serve. Makes 4 servings.
Mix first five ingredients and spread on tortillas; roll up. Chill in refrigerator, then slice.
Mix all together. Place in casserole dish. Bake at 350° for 1 hour and 15 minutes. Sprinkle with cinnamon (optional).
Trim fat from beef. Cut into strips. Combine next 5 ingredients in an 8-inch square pan. Add steak to marinade; turn to coat. Cover and marinate in refrigerator 30 minutes to 1 hour.
Mix ingredients together except the chocolate chips and pack into a 9 x 13 inch pan. Pack down the mix hard so they don't crumble. Either put chocolate chips on top and put it in warm oven to melt and spread or melt the chips and pour over the peanut butter mix. Let stand 6 hours to cool and cut.
Peel banana and cut into large pieces. In blender, combine all ingredients. Cover and blend until smooth. Makes 1 serving.
Trim crusts, if desired. Layer bread, cheese and butter. Mix remaining ingredients and pour over layers. Cover and put in refrigerator for overnight or 8 hours. Bake at 325° for 45 minutes or until firm. Let stand for 15 minutes. Serve for breakfast or brunch.
In a mixing bowl, combine eggs, oil, buttermilk, sugar and vanilla; mix well. Combine flour, cinnamon, baking soda and salt; stir into egg mixture. Stir in pineapple, carrots, raisins, nuts and coconut. Pour into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 50 to 55 minutes, or until cake tests done. Do not overbake. Remove to a wire rack to cool.
Melt oleo in deep saucepan. Add onion; cook until tender but not brown. Stir in chicken broth; add chicken and potatoes. Cover. Cook for 25 minutes or until potatoes are tender. Add milk; mash 1 or 2 pieces of potato with spoon. Stir well.
Cream butter and sugar together. Add eggs, one at a time, beating well after each addition. Add milk and vanilla. Mix well. Add pecans, coconut and vanilla wafers. Mix well. Bake in well-greased and floured 12 x 9 x 2-inch pan or a tube pan for 1 hour at 350°. Serve plain or with whipped cream.
Place flour into bowl. Add egg and enough broth to moisten flour. Add remaining ingredients. Roll dough into a ball. Working on a floured surface, break off pieces of dough to form rings and rolls. Place on microwaveable dish. Bake on High for 10 minutes, until firm. Let them cool and harden before giving them to the dog. Yields 20 biscuits.
Place meat, vinegar, spices and onion in bowl and refrigerate overnight, longer if need be. Place in iron pot and brown meat on all side. Meanwhile, strain vinegar and water and pour over brown roast and proceed to cook the same as pot roast (2 to 3 hours). Take meat out and keep warm. Add raisins and gingersnaps in 8 pot liquid. Gingersnaps will thicken the gravy. Add more crackers if you like a thicker gravy. Slice meat and serve with the gravy. Potato Rolls or noodles and red cabbage.
Melt caramels with 3 tablespoons water in a double boiler. Add pecans and stir. Drop this on buttered cookie sheet and put a toothpick in each one. Place in freezer. Melt Hershey bar and paraffin in double boiler. Dip candy in chocolate. Place on wax paper and remove toothpick. Makes 2 dozen.
Put to soak the gelatin and water. Meantime, combine in saucepan or double boiler the slightly beaten egg yolks, salt, milk and 1 cup of the brown sugar and cook slowly, stirring constantly, until thickened. When done, remove and stir in soaked gelatin and vanilla. Set aside to thicken only slightly while toasting until lightly browned in skillet the pecans and oleo. Make meringue using stiffly beaten egg whites and 1/4 cup brown sugar, beaten into whites. Now gently fold together the custard, meringue and 1/4 cup toasted pecans (cooled). Pour into 9-inch pie shell and top with remaining 1/2 cup toasted pecans. Chill until set. Serve plain or with whipped cream.
Beat cream cheese until smooth. Blend in remaining ingredients except almonds, paprika and crackers. Spread mix into 9-inch pie plate. Top with almonds and sprinkle with paprika. Bake at 375° for 20 minutes. Serve with crackers.
Cream shortening and sugar. Add eggs and vanilla; blend thoroughly. Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with sour cream, ending with dry ingredients. Add bananas and nuts, mixing until just blended. Bake in a greased and floured 9 x 13-inch pan for 40 to 45 minutes. Cool and frost.
Sift together flour, soda, salt and baking powder and set aside. Cream shortening and add sugar together and gradually beat until light. Add eggs and vanilla. Combine dry ingredients and creamed mixture. Add coconut and cornflakes. Drop by small teaspoon on greased sheet 1 1/2 inches apart. Bake at 350° for 8 to 10 minutes or until delicately brown.
Mix together Miracle Whip, cheese and oregano. Spoon mixture over chicken breasts. Bake at 375° for 30 minutes, covered and 15 minutes uncovered or until tender.
Blend in blender for 3 minutes. Bake at 350° for 45 minutes.
Cook potato and mash. In a large mixing bowl, blend potato and sugar together. Roll out on waxed paper. Spread peanut butter on this mixture and roll up in jelly roll fashion. Cut in pieces.
Melt chocolate in 1/2 cup of boiling water (cool). Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add vanilla and melted chocolate and mix until blended. Sift flour with salt and soda. Add sifted dry ingredients alternating with buttermilk, beating after each addition until batter is smooth. Fold stiffly beaten egg whites. Pour batter into an 8 or 9-inch round cake pan, lined on bottom with paper. Bake in moderate oven (350°) for 35 to 40 minutes or until it springs back when lightly touched.
Mix flour, baking powder, salt, soda and sugar. Cut in vegetable shortening. Add yeast cake, dissolved in lukewarm water and buttermilk. Mix with large spoon until flour mix is moist. Keep covered bowl in refrigerator until ready to use. Take out amount needed. Roll on floured board to 1/2-inch thick. Cut and bake at 400° until brown. Makes about 5 dozen. Keeps a few weeks in refrigerator.