HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, sugar, baking powder and salt into a large mixing bowl. Combine beaten eggs, milk, oil and vanilla. Add to dry ingredients. Mix only until blended. Stir in well drained fruit cocktail. Fry a few teaspoons of batter in hot oil (365°) for about 3 minutes. Before serving, dust with powdered sugar. Makes 3 to 4 dozen.
Preheat oven to 450°. Beat eggs slightly with rotary beater. Add remaining ingredients, beating until thoroughly mixed. Pour into pastry-lined pie pan. Place on cookie sheet. Bake for 15 minutes or until knife inserted 1-inch from side of rim comes out clean. The center may look soft, but will set later. Cooking too long makes a watery custard and soggy crust.
Break cake into bite size pieces (should have about 8 cups). Arrange half of the cake pieces in bottom of a 13 x 9 x 2-inch baking dish. Top with half of the undrained pineapple, then top with cherries. Spread half of the Cool Whip over all and top with half of the coconut. Repeat layers. Toast the coconut that goes on top of the last layer. Cover and refrigerate overnight.
Mix the squash with spices and flour. Turn into a buttered 1-quart shallow casserole. Drizzle with 2 tablespoons butter. Sprinkle evenly with brown sugar.
Put a mixture of 2 tablespoons pure maple syrup and 2 tablespoons unsweetened cocoa powder into a squeeze bottle or an improvised pastry bag (any sturdy plastic storage bag) and prick a small hole through which it can flow. Squeeze a series of straight lines across the cake. Then rake lines of a fork across top in opposite direction to create a pattern.
Melt butter or margarine in pan and stir in flour (like you would for making gravy). Add chicken broth and milk. Remove from heat. Add curry and mayonnaise.
Combine potato flakes, sugar, butter and hot water; mix well. Add cold water and biscuit mix, stirring until well blended. Add a little more cold water if necessary to make soft dough. Turn out on lightly floured surface; knead about 10 times. Roll dough to 1/2 to 3/4-inch thickness; cut with 2-inch biscuit cutter. Place on ungreased baking sheet; brush with milk, if desired. Bake at 450° for about 13 minutes or until lightly browned.
Wash and cook potatoes until tender. Cool slightly and beat in mixer. Add sugar, eggs, butter and vanilla; mix well. Pour in casserole dish. To make topping, combine brown sugar, chopped nuts, melted butter and flour. Cover potatoes with topping. Bake at 325° for 30 minutes.
Preheat oven to 375°. Cut each tomato in half. Cut ends flat; place on oiled baking sheet large enough to hold however many you are making.
Make deep cuts in the meat between the ribs so the meat will absorb the marinade. Rub well with sugar and sesame oil and let sit for 30 minutes. Combine the rest of the ingredients. Pour over ribs and let stand for 1 hour. Barbecue on low heat, turning and basting frequently with marinade, for 30 to 40 minutes or until meat is cooked. Serves 2.
Cream cheese and butter, mix all ingredients together and spread on muffins. Cut each muffin half into 6 or 8 pie shaped slices. Put in freezer at least 10 minutes or overnight. Broil until bubbly.
Cook potatoes (minimal water). Add soups and clams. Bring to slow boil. Add half and half; bring to slow boil. Add cheese. Bring to slow boil. Serves 6 to 8.
Heat margarine in saucepan. Add barley, onion and mushrooms until golden. Add almonds, dry soup and chicken broth. Add water chestnuts and mushroom liquid. Stir well and place into baking dish. Bake at 350° for 1 hour.
Melt butter or bacon fat in a large skillet. Add cabbage, water and vinegar. Cover pan and simmer, stirring occasionally, about 15 minutes. When cabbage is soft, add apple slices, currant jelly, salt, caraway seeds and raisins. Stir gently. Heat for 2 more minutes. Serve hot.
Mix with hands and pour into a greased 10-inch pan. Bake 30 minutes at 300°. Makes 60 squares.
Cream shortening and peanut butter in bowl. Add sugars. Mix well. Add eggs. Sift dry ingredients and mix in batter. Chill in refrigerator. Shape into balls. Place on greased cookie sheet. Flatten slightly with fork. Bake at 350° for 15 minutes or until lightly brown. Yields 6 dozen.
Saute chopped onion in butter. (If you use onion powder, you do not need to saute with the butter.) Steam the broccoli while cooking the rice. Mix in a large bowl: onion, rice and broccoli. Add the milk and the soup and continue to stir well. When well mixed, pour into large Pyrex dish. Spread cheese and bread crumbs on top. Bake at 350° for 45 minutes.
Trim fat from steak and pound meat mallet. In small bowl, combine remaining ingredients. Place steak in shallow baking pan. Pour sauce over; let stand at least 30 minutes or do ahead and refrigerate. Broil or grill 5 minutes on each side. Very tasty.
Combine all ingredients. Bake in small greased loaf pans and bake for 45 minutes at 350°.
Cook spinach until broken up and drain. Add 3 1/2 ounces of the cheese, eggs and spices; mix well, adding a small amount of water if needed. Top with remaining cheese and bake at 450° or until brown on top.
Cream sugar and margarine. Beat in eggs; add dry ingredients alternately with buttermilk and vanilla. Mix in hot water that the soda has been dissolved in. Batter will be thin. Bake in 350° oven until dough springs back when touched. Makes 3 layers.
Saute onion and celery in margarine until transparent. Cook broccoli according to directions on box. Mix together all ingredients, except bacon. Pour into 1 1/2-quart casserole dish. Crumble bacon on top; bake at 350° for 20 minutes.
Mix and cook until it forms soft ball in water. Remove from fire. Add pecans and vanilla. Beat until thickens. Drop by spoon on waxed paper.
Put chocolate chips and oleo in pot over low heat until melted. Then add sugar, your beaten eggs, salt, vanilla, pecans and coconut. Then pour into raw pie shells. Bake 45 minutes in 350° oven.
Dissolve gelatin and salt in boiling water. Add undrained pineapple and lemon juice. Chill until slightly thickened, then fold in carrots and pecans. Pour into individual molds or a 1-quart mold. Chill until firm. Unmold. Makes 6 servings.
Cream butter and sugar; add eggs. Beat until light and fluffy. Add almond flavoring; add flour and baking powder. Grease a 13 x 9-inch cake pan. Spread dough into pan. Spoon pie filling onto top (16 spots; 4 x 4 evenly). Bake at 350° for 45 to 50 minutes. Makes 16 servings.
Brown meat, drain grease, add onions and simmer a few minutes. Add flour, stir. Then add balance of ingredients and cook slowly for 2 to 3 hours.
Saute onions and garlic in oil in a large pot until onions are tender. Stir in beans, chicken broth, chilies, chicken and seasoning and bring to a boil. Reduce heat and simmer for 10 minutes. Garnish with cheese or salsa.
Wrap bacon around chestnut. Stick toothpick in it to hold together. Bake at 350° for 30 minutes. Pour off grease. Turn over at the end of 20 minutes, if necessary. Mix and pour over rolls the catsup, mixed with sugar. Put back in oven for 20 minutes at 350°.
Heat oven to 375°. Mix brown sugar, shortening, butter, coffee, egg, baking soda, salt, cinnamon and nutmeg.
Cream butter, add sugar, egg, lemon juice and rind. Mix well. Add dry ingredients and nuts. Mix well. Form into a roll about 2 inches in diameter; wrap in wax paper and chill in refrigerator until ready for use. Slice and bake on ungreased cookie sheets for 10 to 12 minutes at 400°. Makes 4 dozen.
Melt butter and olive oil in large skillet until bubbles. Add dry white wine, garlic cloves, rosemary, oregano and onion. Cook, stirring until wine evaporates and butter is golden, but not brown. Reduce heat to medium and add drained Italian tomatoes. Add shellfish, parsley, sugar, salt and pepper to taste. Stir until seafood is thoroughly heated through. Serve over hot pasta such as fettucine or spaghetti. Serves 6.
Brown ground beef and garlic powder. Add onions. Cook until done. Drain and place a layer of cabbage. Sprinkle garlic powder, salt and pepper on each layer of cabbage. Top with a layer of ground beef. Repeat, ending with beef. Top with a can of tomato soup. Cook for 1 hour at 350°. Cover pan or dish with foil. Use a 1 1/2-quart dish sprayed with Pam.
Preheat oven to 400°. Mix all ingredients together in a casserole dish. Bake, uncovered, 1 hour. Stir every 15 minutes.
Dissolve yeast in warm water. Beat milk, oil, sugar and salt. Add the beaten eggs and flour to make a soft dough.
Combine all ingredients. Place in shallow casserole dish. You can either bake dip about 15 to 20 minutes at 325 degrees or heat in microwave a few minutes.
In a mixing bowl combine sugar and butter. Beat until creamy. Add eggs and vanilla; beat well. Stir together dry ingredients. Gradually add to creamed mixture until blended. Chill for 30 minutes. On a lightly floured board, roll dough to 1/4 inch thickness. Cut and bake at 350° for 10 to 12 minutes.
Cut spareribs into pieces and mix with soya sauce (2/3 tablespoon), salt (1/4 teaspoon), cooking wine (1/2 tablespoon), pepper and cornstarch (1 1/2 tablespoons). Marinate for 1 hour. Mix a thickening sauce with the rest of the soya sauce, salt, cooking wine and cornstarch and also vinegar, minced scallion and ginger root, diluted with 5 to 6 tablespoons water. Heat frying pan and pour in peanut oil. When it bubbles, put in spareribs separately. Fry until well done. Drain. Serves 4.
Combine ingredients and put over hot water. Beat with eggbeater for about 7 minutes while it cooks. After it is stiff enough to stand in peaks, remove from heat and beat until cool enough to hold hand comfortably on the bottom of the pan. Enough for two 8-inch layers or a loaf cake.
Cook first 5 items for 30 minutes. Add broccoli and cook 20 minutes more. Add soup (I use 1 can of Cream of mushroom soup also) and cheese. Cook until cheese is melted and mixed in well.
Heat oven to 425°. Measure flour and ice cream into mixing bowl. Mix only until all dry particles are moistened. Fill well-greased muffin cups three-fourths full. Bake at 425° for 20 to 25 minutes, until golden brown. Serves about 8.
Put softened cream cheese in bowl. Chop green onions and ham in food processor. Add the mixture to cream cheese. Take hand and work onions and ham into mixture. Take out of bowl and roll in chopped pecans.
Cut each biscuit in half. Mix sugar and cinnamon. Dip each piece in sugar mix.
If you use the processor or blender to chop prunes, add a little water so you will get a paste like mix. Mix together sugar, flour, baking soda, baking powder and spices. With mixer, add the eggs, buttermilk, oil and prunes; mix well. Put in paper cups in muffin pans. Bake at 350° for 25 to 30 minutes. Makes about 2 dozen. They freeze well.
Put broken cookies in bottom of pan. Keep some to put on top. Mix remaining ingredients and pour on top of cookies; put remaining cookies on top.
Mix beef, bread crumbs, sweet pepper, onion, egg, sugar, salt and 1/2 can tomato sauce. Mix remaining tomato sauce, brown sugar, vinegar and dry mustard. Pour over meat. Cross 2 slices of bacon over meat. Bake in 350° oven for 35 to 40 minutes.
Place peaches in 8 x 12-inch buttered casserole dish. Sprinkle with 3/4 cup sugar and nutmeg. Sift together flour, 2 tablespoons sugar, baking powder and salt. Cut in shortening; add milk and egg and mix until just blended. Spread over fruit. Bake at 375° for about 50 minutes.
Pound with meat pounder flour, salt and pepper into steak. Brown (in oil) on both sides. Remove from pan and place in casserole. Stir in same pan a little more flour. Add tomatoes, celery, onion and carrots. Bring to a boil. Pour over steak, cover and bake for 2 hours in a moderately hot oven. Remove from oven, put cheese on top and return to oven, uncovered, until cheese melts.
Mix all together. Pour into greased and floured 13 x 9-inch pan. Bake at 325° for 30 to 35 minutes. Can be sprinkled with powdered sugar.
Cream butter and sugar; add eggs and mix well. Add remaining ingredients and mix. Pour into a pastry shell and bake in a 350° oven for 45 minutes.
Dissolve gelatin in water; stir in lemon juice and set aside to cool. Combine cream cheese, sugar and vanilla in a small mixing bowl; cream until light. Add cooled gelatin mixture; mix until smooth. Fold in stiffly whipped milk. Pour into crusts and chill several hours or overnight.
In saucepan, mix sugar, unflavored gelatin and water. Stir over low heat until dissolved and clear in color. Remove from heat and place in large bowl. Blend in sour cream and extract. Chill until slightly thickened. Blend in Cool Whip. Blend well and chill in 1-quart mold until firm for 5 hours. Serve with defrosted strawberries.
Blend all ingredients together in blender. Refrigerate. Pour over salad. Delicious!
Cut beets into small cubes. Boil potatoes; skin them and cut them into small cubes. Boil eggs and cut them into small cubes. Add these 3 items into a large dish and mix them with 1/2 a jar of mayonnaise, your two lemons and the salt. As soon as it is all blended in, chill and serve.
Put all these in large bowl, grind pecans, walnuts and raisins. Roll vanilla wafers into fine meal. Mix the ingredients.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour, sugars and beat until well blended. Add melted butter and stir in. Add chocolate and nuts; fold in. Pour into pie shell and bake for 1 hour. (If using frozen pie shells, use deep dish.)
Grind and drain green tomatoes. Combine with sugar and stir well. Bring to a boil. Reduce heat. Stir occasionally. Cook 15 minutes. Remove from heat and cool for a couple of minutes. Add jello and stir until dissolved. Seal with paraffin or freeze.
Brown ground beef with diced potatoes in skillet. Add 1/2 to 1 cup salsa with 1/2 cup hot water to skillet. Cover and simmer on low until potatoes are soft, adding salt and pepper to taste. Dice lettuce and tomatoes; set aside in bowl. Grate cheese and set aside. Fix masa trigo as for sopaipillas (follow directions on bag).
Cook rice without salt or margarine and set aside, keeping it warm while preparing meat and vegetables. Trim fat from pork, cut into 3/4 inch cubes and set aside. Place bread crumbs in shallow dish. In medium mixing bowl, stir together melted margarine with half of the minced garlic. Add pork and toss to coat. Roll in bread crumbs to coat evenly. Arrange pork in ungreased pan (15 x 10 x 1-inch) and bake for 10 to 12 minutes, until tender at 375° until no longer pink. Cover and keep pork warm while preparing sauce and vegetables. Mix chicken broth, sugar, wine vinegar, cornstarch and soy sauce. Set aside. Spray large skillet or wok with nonstick spray. Preheat over medium heat. Add remaining garlic and stir-fry for 15 seconds. Add thinly slice carrots; cover and cook 3 minutes. Add red and green peppers which have been cut into 1 inch squares along with thinly sliced onions. Stir-fry for 3 to 4 minutes more or until vegetables are tender-crisp. (May add a little water if needed.) Remove cooked vegetables from skillet or wok. Stir sauce mixture and add to wok. Cook and stir the sauce until thickened and bubbly. Continue cooking for 2 minutes. Stir in cooked vegetables and pineapple chunks. Cook and stir about 1 minute more or until vegetables are heated through.
Combine the first three ingredients and set aside. Mix together remaining ingredients. Beat until batter is smooth.
Brown hamburger; drain, then add soup. Cook rice and set aside. Stir in onion, garlic, chili powder and pepper to browned beef. Add cheese; stir in rice. Cut the peppers and boil in salt water for 3 minutes, or until tender, then stuff meat mixture into bell peppers. Place cheese on top of stuffed peppers. Bake at 350° for 30 minutes.
Put water, sugar, vanilla, salt and butter in saucepan. Bring to boiling point. Mix cornstarch and water. Add gradually to boiling mixture. Add coloring and egg yolk. Simmer 1 minute. Serve with bread pudding or apple crisp. If too thick, add small amount of water. Can be stored in refrigerator and reheated. Heat slowly!
Melt together in double boiler. Dip each ball and place on wax paper until cool. Insert round toothpick into ball to dip.
Mix together the sugar and mayo or salad dressing. Mix the hot water and soda and add to sugar mixture. Sift together the cocoa, flour and pinch of salt. Add to rest of mixture. Add the vanilla. Mix well. Pour into an 8 x 13-inch pan. Bake 30 to 35 minutes at 350°.
Mix baking soda with hot water. Mix all ingredients together and chill overnight. Roll into strips 2 1/2 inches long and about as big around as a nickel. Press down with a fork. Bake on greased pan 8 to 10 minutes at 350°.
Cook noodles (broken) for 9 minutes. Rinse in cold water. Add celery, onion, water chestnuts, artichoke hearts (chopped). Just before serving, add dressing and mayonnaise (mixed well) and shrimp.
The night before, grease 13 x 9-inch pan. Cook sausage and remove to paper towel. Cut bread into 1/2-inch chunks. Combine sausage and breadcrumbs in baking dish. Mix up eggs, milk and seasonings and pour over sausage mixture. Cover and refrigerate overnight. Next morning, bake at 350° for 1 hour, uncovered. Add cheeses and bake 15 more minutes or until knife comes out clean. Let stand 10 minutes.
Place chicken in baking dish. Dissolve chicken soup in water; pour over chicken and add thyme and basil. Microwave on High for 15 minutes or bake at 325° for 30 minutes.
In a bowl, mix ground pork and minced shrimp with chopped spring onion and coriander, garlic salt, pepper, sugar and egg. Trim crust off bread slices and cut it in desired shapes (triangles or use cookie cutter). Spread the ground pork mixture over each. Fry in deep hot fat for 2 minutes with the ground mixture side down, turn over and continue cooking for 2 more minutes until brown. Drain on paper towel. Serve hot with hot sauce.
Put ground meat in a pot and add seasoning to taste; cook until meat is brown. Drain grease from ground meat and put the ground meat at the bottom of a baking pan, spreading evenly. Put 1 can cream of mushroom soup over ground meat. Take the 2 cans of green beans; drain juice and spread evenly over the top. Spread the other can of cream of mushroom soup. Spread cheese to your desire. Cover with a layer of Tater Tots. Put in oven at 350° for an hour and 15 minutes or until Tater Tots are golden brown.
Preheat oven to 350°. In a bowl, mix the sour cream and soup. In a baking dish, put chicken and spoon mixture from bowl over it. Add cheese on top, then sprinkle on chopped green chilies. Bake 45 minutes.
In a punch bowl, combine all ingredients, except fresh fruit. Place ice in bowl. Chill. Garnish with fruit slices. Serves 20 punch cups.
Mix margarine, brown sugar, corn syrup and pecans in a small bowl. Spray a 9 x 13-inch pan with baking spray and spread the pecan mixture evenly in the bottom of the pan. Prepare cake mix with water, oil and eggs. Pour batter over pecan mixture; bake at 350° for 45 minutes. When done, immediately invert pan on serving tray. Leave pan over cake for 5 minutes. Remove and serve with ice cream or whipped topping.
Cook potatoes until tender; drain. Combine cream cheese and sour cream in a mixer bowl; beat until well mixed. Add hot potatoes and beat until smooth. Add 5 tablespoons margarine, chives, salt and pepper. Mix well. Spoon into greased 2-quart casserole dish. Dot with 1 tablespoon margarine; sprinkle with paprika. Bake at 350° for 30 minutes or until brown.
Put roast on rack in open pan. Bake at 325°, allowing 40 minutes per pound. (Roast will be slightly rare.) Cool and slice very thin.
Prepare cake mix as directed. Bake in a 13 x 9 inch sheet cake pan. After baking, prick cake with fork while cake is still warm. Pour pineapple with juice over cake. Blend pudding w/milk and beat in cream cheese. Spread over pineapple. Cover w/cool whip. Garnish with chopped nuts or coconut. Refrigerate until serving time.
Mix together the butter, sugar, egg and molasses. Mix together the flour, baking soda, salt, cloves, cinnamon and ginger. Stir into the buttered mixture. Chill dough. Roll into balls the size of walnuts; dip tops in sugar and place on a greased baking sheet. Bake 10 to 12 minutes at 375°.
Mix graham cracker crumbs and margarine in a 9 x 12-inch pan. Pour vanilla pudding over top of graham mixture. Add sliced bananas and drain pineapple well. Spread Cool Whip over pineapple. Add cherries for decorations. Keep in refrigerator.
Start with 4 cups flour and add baking powder. In separate bowl, mix sugar, eggs, oil, vanilla and lemon rind. Combine with flour mixture.
Whisk dressing ingredients in a serving bowl until smooth. Just before serving, add remaining ingredients and toss to mix and coat. Yields 4 cups.
Remove seeds from peppers. Grind down and save the juice. (Measure ground peppers with juice.) In saucepan, bring sugar, vinegar and peppers to a rolling boil. Boil for 30 minutes. Remove from heat and add Certo. Cool and refrigerate in covered container. (The jelly should be the consistency of chocolate pudding.) Yields 3 to 4 cups.
Mix cheese and meat. Spoon on bread. Sprinkle with Parmesan cheese. Bake on cookie sheet at 400° for 10 to 15 minutes until puffy and hot.
Preheat oven to 350°. Grease 12-cup Bundt pan. Sift first 8 ingredients into medium bowl. Using electric mixer, beat shortening and 2 cups sugar in large bowl to blend. Add eggs, 1 at a time, beating well after each addition. Add pumpkin and vanilla; beat until combined. Stir in dry ingredients. Transfer batter to prepared pan. Bake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Turn out cake onto rack and cool completely. Sift powdered sugar over and serve.
Thaw lemonade concentrate and Cool Whip. Mix in a bowl with the sweetened condensed milk. Pour into pie shells. Chill for several hours. Serve.
Preheat oven to 425°. Line muffin tins with paper muffin cups. Combine dry ingredients, cranberries and raisins. Combine wet ingredients and mix. Bake about 20 minutes.
Cover an 11 x 15-inch pan with graham cracker crumbs. Slice bananas over crumbs. Slice ice cream 1/2-inch thick; place slices over bananas. Sprinkle with nuts. Keep in freezer until firm. Melt butter and chocolate chips over low heat. Add sugar and milk; cook until thick, stirring constantly. Cool and pour over crumb mixture. Chill. Whip cream. Add 1/4 cup powdered sugar and vanilla; pour over all. Freeze. Serve in slices or squares with cherry on top of each square. Serves 25.
Cut round steak into small strips, trimming away any fat. Cook in skillet until lightly brown. Remove to baking dish. Cover with water. Add beef bouillon. Bake at 350° for 45 minutes to 1 hour. Pour off broth into saucepan. Bring to a boil at least 2 1/2 cups broth. Stir in cornstarch in cold water and add to broth while stirring with a whisk. Pour back to beef tips. Serve over rice.
Dissolve sugar in water over medium heat; add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared (coated with no syrup left). Pour into ungreased cookie sheet, spreading so that peanuts do not touch each other. Bake at 300° for about 30 minutes. Stir at 5 minute intervals.
Add yeast to warm water. Let stand. In a big bowl, mix shortening, sugar and eggs. Gradually add water and flour to mixture. Put in refrigerator and chill. Pinch off as needed. Will keep in refrigerator 4 to 5 days.
To the can of potato soup add the potatoes that have been cooked until done in water. Saute green onions and carrots in small amount of oil. Mix soup, potatoes, vegetables and milk for thinning. Season with salt and pepper to taste. Grate Swiss cheese into soup while hot. Stir well; heat thoroughly.
Combine stock, oil and tomatoes; bring to boil. Add beans and herbs. Cover; simmer until beans are almost tender. Remove lid; simmer until excess liquid has evaporated. Add salt and pepper. Sprinkle with parsley. Makes 2 to 4 servings.
In container of electric blender, combine orange juice, milk, sugar, vanilla and ice cubes. Blend on high speed 1 minute until mixture is frothy and ice is slivered. Serve immediately.
Cream Crisco and sugar, then add eggs, one at a time. Then add rest of ingredients and flavoring. Bake 2 hours at 300° without opening the oven door.