HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar and starch. Blend well. Stir in liquid, butter and salt. Simmer over low heat, stirring constantly, until begins to thicken. Place yams in lightly greased 2-quart casserole. Add sauce. Bake at 350° for 30 minutes. Serves 6.
Combine gelatin, 1/3 cup of sugar, 3 tablespoons of flour and rhubarb; mix well. Let stand 15 minutes.
Soak raisins in rum for 60 minutes (optional). In a large bowl, cream butter. Add sugars and cream again until light and fluffy. Beat in eggs and vanilla until smooth. In a separate bowl, mix dry ingredients (flour, oatmeal, salt and baking soda). Add dry mixture to other bowl and mix well. Now add chocolate chips, nuts and raisins. Stir from the bottom of the bowl until all the ingredients are well combined. Preheat oven to 350°. Drop by teaspoons onto well-buttered cookie sheet. Bake 8 to 10 minutes. Cool on racks. Makes 6 dozen.
Preheat oven to 350°. Grease and flour 9-inch or 10-inch tube pan. Mix together the 4 teaspoons sugar and 2 teaspoons cinnamon and set aside.
Preheat oven to 425°. Using 3 tablespoons of butter or margarine grease a heavy 8-inch skillet. Peel potatoes. Cut potatoes crosswise into thin slices. Put potatoes in a large bowl and toss gently with salt and pepper. Arrange in layers covering with butter. Place skillet over medium-high heat and cook 3 minutes to brown the bottom of potatoes. Remove from heat and cover with foil. Press down firmly with 9-inch Pyrex dish. Place skillet and dish in center of rack in oven. Bake 30 minutes. Remove Pyrex dish and foil; bake 5 more minutes. Let stand 5 minutes before serving.
Heat oven to 300°. In large Dutch oven, combine all ingredients; mix well. Cover. Bake for 6 to 7 hours, stirring occasionally. Remove bay leaves. Makes 12 (1 cup) servings.
Finely chop the top ends of the scallions. Let cream cheese soften at room temperature. Mix softened cream cheese, mayonnaise and scallions. Add drained cans of shrimp. Squeeze juice from lemon. Add Worcestershire sauce and salt and pepper to taste.
Crush Oreo cookies and put half of crumbs in a 9 x 13-inch pan. Mix cream cheese and margarine until smooth. Mix in confectioners sugar. Fold in Cool Whip.
Debone salmon. Add eggs, flour, meal, ketchup and onions. Slowly add enough milk to make batter that can be dropped into grease. Heat Teflon pan to medium. Drop patties by the spoonful into butter flavored Crisco. Cook until golden brown.
Mix all together and bake at 350° for 35 to 40 minutes. Don't overbake.
Dissolve jello in hot water. Add thawed strawberries, nuts, pineapple and mashed bananas. Mix all ingredients thoroughly and pour half of mixture into 8 x 12 pan. Place in refrigerator until set (about 15 minutes). Spread sour cream over set jello and then add remaining mixture to top of sour cream. Let it set in refrigerator about 30 minutes. Cut in squares to serve. Makes about 12 servings.
Cook 4 cups rice. Soak Kurome in water; drain when soft. Cook grated carrot, Aburage, kamaboko, Takemoto, Kurome and ajisukekogai together with Wesson oil, shoyu, sugar and sake. Set aside until rice is done. Add 1 package Tamanoi sushi rice mix to hot rice; mix all together with the cooked ingredients. Garnish with thinly sliced eggs and red and green shrimp flakes. Delicious hot or cold.
Combine all ingredients and bake covered in casserole dish for 60 minutes at 350°.
Bake 2 pie shells. Cool. Mix together Cool Whip, softened cream cheese and sugar. Cut up 3 bananas and fold into mixture. Divide into 2 pie shells. Top with blueberry filling; refrigerate.
Cut lettuce and cauliflower into pieces. Layer ingredients in order listed. Store covered in refrigerator about 12 hours. Toss and serve.
Brown beef and onion in small amount of fat. Mix with remaining ingredients and simmer for 30 minutes. Serve on heated hamburger buns. Serves 4 to 5 generously.
Brown beef, then brown onions and pepper. Mix chili powder, salt and pepper. Grease casserole dish; add rice. Pour mixture into dish. Cover with grated cheese (optional). Bake 1 hour at 350°. Serve with salad and garlic bread.
Measure all dry ingredients except cocoa into mixing bowl. Add eggs, oil and milk to dry ingredients. Mix well. In a saucepan, mix cocoa and boiling water. Add vanilla and blend well. Blend cocoa mixture into ingredients in mixing bowl. Batter will be thin. Pour batter into 2 greased and floured 9-inch cake pans. Bake in 350° oven for 40 to 45 minutes. Cool and frost with fluffy icing.
Stir together first 5 ingredients until blended. Add nuts. Pour into pastry shell. Bake at 350° for 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool.
If using frozen mixed vegetables, cook, then drain. Combine first 6 ingredients. Top with crushed Ritz crackers. Bake at 350° for 40 minutes.
In medium bowl, mix flour and salt. Cut in lard or shortening until small particles are formed. Mixing with fork, gradually stir in 5 tablespoons cold water or enough to hold particles together. Form into a ball and wrap in plastic. Chill while preparing filling.
Mix all ingredients at one time, except nuts and apples. Mix well. (Omit baking powder if using self-rising flour.) Fold in nuts and apples. Bake in 12-cup tube pan at 350° for 1 hour. Let stand awhile before turning out.
Drop by teaspoon into a mixture of cinnamon and sugar. Bake at 350° for 7 to 9 minutes.
Lightly brown chicken breasts in 2 tablespoons of the margarine, seasoning to taste with salt and pepper. If serving in individual casseroles, arrange 2 pieces of broccoli in each, end to end, with buds towards outside of dish. Arrange chicken over broccoli.
Mix flour, eggs and sugar together. Spread cherry pie filling in greased cake pan. Sprinkle cinnamon over cherries. Spread flour mixture over cherries. Pour butter over flour mixture. Bake at 350° for 45 minutes or until golden brown.
Place cabbage in greased baking dish. Brown meat and onion. Stir in rice. Cook until rice is brown. Pour mixture over cabbage. Season with salt and pepper. Mix soup and water in bowl. Pour over cabbage. Bake at 350° for 1 hour.
Melt butter in saucepan. In separate saucepan boil 1 cup water and add bouillon cube. Break up noodles and slightly brown in the butter. Stir constantly. Add rice and saute a few minutes, stirring. Add beef broth. Cover and cook on low fire 20 minutes. When water is absorbed and rice is soft, remove from fire and let stand 15 minutes with napkin undercover. Stir and serve. Serves 2.
Combine raisins and water; bring to boil. Cool to room temperature. Mix egg, brown sugar, salad oil and orange peel. Stir in raisin mixture. Sift together flour, salt, baking powder and soda; add, beating well. Pour into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf dish. Bake at 325° for about 60 minutes.
Melt margarine in large skillet and add vegetables; saute until tender. Stir in herbs and spices. In large bowl, blend eggs and cheese and add vegetable mixture.
Combine the eggs, scallions, celery, caraway seed and bacon. Toss lightly. Combine the mayonnaise and horseradish; fold the mixture into the salad. Sprinkle with parsley and serve. Serves 4.
Boil ground chuck 45 minutes, salt water to taste. Crumble chuck up real fine as it cooks. Drain the water from the meat, saving it for later.
Mix sugar and eggs. Add juice and mix well. Bring to a boil. Add jello to boiling mixture. Cool completely. Beat chilled milk until foamy. Pour in jello mixture while mixing. Line 2 pie plates with vanilla wafers. Chill until ready to serve. You may use different flavors of jello.
Wash and dry mushrooms; remove stems. Lay caps upside down in greased baking dish. Chop stems. In skillet, melt 2 tablespoons butter. Add mushroom stems and saute. Combine stems and remaining butter, pecans, onions, parsley, salt and pepper. Mix well. Fill each cap with a teaspoon of the butter mixture. Broil 3 to 5 minutes until bubbly.
Slice tomatoes into thick crosswise slices. Combine all dry ingredients. Coat tomatoes with dry mixture. Drop in hot oil until golden brown. Serves 4 to 6.
Cut florets off broccoli; reserve tender parts of stalks. Cut stalks into 3/8-inch thick slices. In wok or large skillet, heat oil and stir-fry stalks for 1 minute. Add florets and stir-fry for 3 minutes or until crisp-tender. Transfer broccoli to large bowl. Stir-fry pepper strips for 1/2 minute; add to broccoli. Stir-fry mushrooms until crisp-tender; add to broccoli. Combine vinegar, soy sauce, salt and red pepper. Pour over broccoli mixture; toss well. Add beef, water chestnuts and bamboo shoots. Toss. Cover and chill for 2 to 3 hours. Makes 12 servings.
Preheat oven to 400°. Place ham steak in a 12 x 8-inch baking dish. Pour milk over ham. Combine mustard and honey, spread on top of ham. Bake 20 minutes. Cut into 4 pieces. Serves 4.
Wash shrimp; drain and dry. Place shrimp in roasting pan. Spread butter over shrimp completely. Cover buttered shrimp with lots of black pepper so all you can see is pepper about 1/8-inch thick. Cover. Bake about 45 minutes in 350° oven. Serve with lots of French bread for dipping in butter sauce.
In hot butter in skillet, saute green pepper until tender. Stir in soup and milk. Heat slowly, stirring constantly. Then add chicken and pimento. Cook 10 minutes longer. Serve over toast.
Cook squash and onion. Boil for 5 minutes and drain. Combine soup and sour cream. Stir in carrots. Fold in squash and onion. Combine stuffing mix and butter.
Brown hamburger in large pot. Pour off excess fat. Then add rest of ingredients. Simmer 1 hour.
Drain beans and pour into a 9 x 13-inch baking dish. Mix in tomato sauce, brown sugar, salt, mustard and syrup. Mix flour in water to dissolve and stir into bean mixture. Bake at 375° for 1 1/2 hours or until it thickens.
Mix cookies and 1/3 cup butter to make crumbs. Press in bottom of pan; reserve 2 tablespoons for topping. Cream butter and sugar; add eggs, one at a time, beating well. Spread over crumbs. Whip 1 cup cream and add 4 cups sugar, 2 tablespoons cocoa, 1/2 cup chopped walnuts, 1 ripe banana (mashed) and 1/4 cup maraschino cherries. Pile on top. Scatter reserved crumbs on top. Refrigerate. Ready to serve.
Preheat oven to 350 degrees. Mix well; put in greased dish and bake 25 - 30 minutes.
Grease a 10-inch baking dish. Line the bottom with potatoes. In separate saucepan, heat soup and water, stirring until smooth. Stir in cheese until melted. Add Hillshire sausage pieces, green pepper and pimento (if desired). Pour over potatoes. Bake at 350° for 55 minutes or until potatoes are done. Serves 4 to 6.
Combine all ingredients. Shape into bite size balls. Reserve several spoons of powdered sugar. Place in a small bag and add balls and shake. If you like coconut, roll balls in flaked coconut instead of using powdered sugar.
Boil chicken until tender. Take chicken off the bone. Mix flour, butter and eggs together. Roll out and cut into strips. Put chicken and strips of noodles into pot together. Fill with water until all is covered. Cook until noodles are soft.
Preheat oven to 375°. Lightly grease a 9 x 9 x 2-inch pan. Mix broccoli, corn, onion and walnuts; place in pan. Beat remaining ingredients except cheese until smooth. Pour evenly into pan. Bake 20 to 25 minutes until a knife in center comes out clean; then sprinkle and top with cheese. Bake another 5 minutes. Let cool; then cut into squares. Top each square with a sliced black olive.
Sift dry ingredients. Add eggs, milk and vinegar slowly. Stir constantly while cooking until mixture thickens.
Brown ground beef and onion in skillet. Add mushrooms, flour, salt and paprika. Stir in soup. Cook slowly, about 20 minutes, stirring frequently. Add sour cream and cook for about 8 minutes. Serve over cooked noodles or rice.
Preheat oven to 350°. Mix ingredients. Pour into well-greased 9 x 5-inch pan. Bake at 350° for 45 minutes. Pour additional butter on top and bake for 15 more minutes to brown. Serve warm or cool. Yield: 1 loaf.
Saute onions in butter and oil on medium-high. Add flour to thicken.
Place meat in deep roaster. Add water and cook until tender enough to shred meat into bite size pieces. Then add diced onion and celery. Put all three back into roaster. Add rest of ingredients and simmer about 1 1/2 hours.
Melt butter over low heat in a saucepan. Stir in flour until smooth. Gradually add milk. Cook and stir over medium heat until mixture thickens. Remove from heat. Add salt and cheeses. Stir until cheese melts. Add potatoes. Stir gently to mix. Place in a greased 2-quart baking dish. Sprinkle bread crumbs on top. Bake, uncovered, at 350° for 30 to 35 minutes. Serves 6 to 8.
Mix together dry ingredients. Add shortening and eggs and mix until well blended. Stir in vanilla. Drop by teaspoon onto ungreased baking sheet. Bake 8-10 minutes at 350 degrees. Makes about 5 dozen cookies.
Cook potatoes, celery and onion with the water in a covered pan until tender. Do not drain. Add milk, bouillon cubes and butter. Mix sour cream with flour until smooth. Add to soup and cook it until thick, stirring constantly. Add salt and pepper. Add ham, if desired.
Cream the butter; add sugar gradually and cream until light. Stir in beaten eggs. Add flour, baking powder and salt to the creamed mixture alternately with the milk. Stir in vanilla. Chill the dough for several hours. Roll out 1/3-inch thick on a floured surface. Cut with a floured cutter. Fry in deep fat (375°) until golden brown. Turn. Drain on a paper towel. Cover with cinnamon or powdered sugar.
Combine milk, sugar, syrup and butter. Let boil for 30 minutes. Stir often so it won't scorch. Let cool and add peanut butter and vanilla. Stir until it thickens about 10 minutes. Pour into greased pan and let sit.
Combine cream cheese, bacon, onion and pepper. Separate crescent rolls into two rectangles; pinch seams together. Spread cheese mixture on each rectangle. Roll up starting at longest side and seal. Cut each roll into 16 slices. For easier cutting, I roll in wax paper and chill for a few minutes prior to slicing. Place slices, cut side down, on baking sheet. Bake at 350° for 15 minutes or until golden brown.
Make into balls. Bake at 400° for 10 to 15 minutes.
Press in bottom of 9 x 12-inch dish; cook at 325° for 25 minutes. Cool.
Mix ingredients. Pour into large baking dish that has been sprayed with Pam. Put boneless, skinless chicken breasts on top of rice mixture. Cover with foil. Bake at 300° for 2 hours.
Drain salmon, reserving 2 teaspoons liquid, and flake. Combine cream cheese, liquid smoke and salmon liquid; blend thoroughly. Stir in green onion, then fold in salmon. Refrigerate at least 2 hours or overnight to blend flavors. Serve as a spread with crackers. Makes about 1 1/2 cups spread.
Press in a cookie sheet the margarine, oatmeal, brown sugar, flour and nuts. Cook in a 400° oven. Watch it until brown; crumble while hot. Put 1/2 in a 9 x 13-inch pan. Gently push it down. Drizzle a little caramel sauce on crumbs. Put softened ice cream over caramel sauce, the rest of crumbs over that and drizzle a little more caramel sauce over top. Cover; put in freezer.
Mix in large bowl. Blend together milk, coffee, sugar and orange extract. Pour into chilled punch bowl and top with small scoops of sherbet. Yields 4 2/3 cups.
1st Layer: Mix graham cracker crumbs with 1 stick melted oleo and 1/2 cup sugar. Press crumbs into pan and bake at 350° about 10 minutes.
Preheat oven to 300°. Mix softened butter and flour; press into 9 x 13-inch pan. Sprinkle 1/2 cup pecans and press into dough. Bake 15 to 20 minutes.
Dust beef with flour; place in dish. Add potatoes, onions, celery and carrots. Combine tomato juice, sugar, sauce, salt, pepper and basil. Pour over beef and vegetables. Cover with foil and bake at 350° for 2 1/2 to 3 hours.
Cut vegetables in medium size pieces. Cover with water and boil for 10 minutes. Lower heat. Add soup mix and simmer until vegetables are soft.
Thoroughly butter the bottom and sides of a 9-inch square metal cake pan. Pour the graham cracker crumbs in the baking pan; insure that all surfaces are coated with the crumbs. Turn pan over an tap lightly to release excess crumbs.
Cook macaroni and set aside. Saute onion and garlic until soft, then brown beef in same skillet. When browned, drain all fat and juices. Meat mixture should be dry.
Heat oven to 350°. Grease jellyroll pan, 15 1/2 x 10 1/2 x 1-inch. Mix sugar, butter, almond extract and eggs in a large bowl. Stir in cocoa, baking soda and salt. Stir in oats. Reserve 1/3 of oats mixture. Press remaining mixture in pan.
Mix first 5 ingredients in a bowl. Serve in a bowl or dish using paprika on top for garnish. Serve with vegetable slices, crackers, chips or bread.
Use a large mixing bowl. Combine the flour and the sugar in a heavy saucepan. Combine butter, shortening and coffee or water. Pour boiling mixture over. Add the buttermilk, eggs, baking soda and vanilla. Mix well using a wooden spoon or high speed of electric mixer. Pour into a well buttered 17 1/2 x 11-inch jelly roll pan. Bake at 400° for 20 minutes or until brownies are done in center. While brownies are baking, prepare frosting.
In medium mixing bowl, combine turkey, celery, onion, black olives and cheese. In another bowl, whisk together salad dressing, picante sauce and salt. Pour sauce over turkey mixture; blend well. Spoon filling onto tortillas; wrap burrito-style.* Heat in 13 x 9 x 3-inch baking pan at 350° for 20 minutes or until thoroughly warmed or microwave each burrito 2 to 2 1/2 minutes on High. Serve with additional picante sauce; garnish with black olives. Yield: 4 servings.
Cook potatoes in boiling, salted water 25 to 30 minutes. Drain and mash. Add milk, butter, seasonings and baking powder. Beat until fluffy. Add onion. Serves 6 to 8.
Mix in order given. Bake for 12 minutes at 350° or 375°.
In large bowl, cream together margarine, brown sugar and white sugar; blend in egg. Add carrots and vanilla; mix well. In a separate bowl, combine dry ingredients (flour, baking powder, soda, cinnamon and cloves). Add flour mixture, alternating with oatmeal to cream mixture. Mix until well blended. Stir in raisins. Drop dough by teaspoon on cookie sheet coated with vegetable spray. Bake at 350° for 8 to 10 minutes. Cool on wire rack.
Cut eggplant in half, lengthwise. Place halves, cut side down, in shallow baking pan. Bake at 350° about 15 minutes. Remove from oven. Cool slightly. Scoop out pulp, leaving 3/8-inch shell. Place shells, cut side up, in baking pan. Coarsely chop pulp. Combine with remaining ingredients except Mozzarella cheese. Fill eggplant shells, pressing firmly. Cover with foil. Pierce foil in several places to allow steam to escape. Bake at 350° about 40 minutes or until vegetables are tender. Remove foil and sprinkle with Mozzarella cheese. Bake, uncovered, about 2 minutes longer or until cheese melts. Cut each half into 2 pieces to serve. Makes 4 servings.
Cream together thoroughly the shortening, brown sugar and egg. Stir in the hot coffee. Sift together all the remaining dry ingredients. Blend in nuts. Spread in a greased 13 x 9-inch oblong pan. Bake in 350° oven for 15 to 20 minutes. Cut into bars. Frost while still warm with a thin coating of Quick Coffee Cream Icing. Makes 2 dozen.
Melt butter; stir in flour over low heat. Gradually add milk and water. Heat slowly until it boils and thickens. Stir in cheese and basil. Add pepper to taste. Serve over linguini with fresh scallops and shrimp.
Chop everything as small as possible; mix well. Roll in chopped pecans. Refrigerate at least 3 hours. Makes 1 large or 2 smaller balls.
Sprinkle Jell-O over cottage cheese; mix well. Add pineapple, oranges and rice. Fold in Cool Whip. Refrigerate.
Put all cherries through meat grinder, then add water and sugar. Ferment in stoneware container for 20 days. Strain; add more sugar if needed. Ferment for another 3 weeks before serving.
In bottom of pan place one layer of graham crackers. Make pudding according to directions. Mix Cool Whip in with pudding. Pour 1/2 on top of graham crackers. Place next layer of graham crackers. Pour rest of pudding on 2nd layer of graham crackers. Place graham crackers on top. Stir icing and spread on top of crackers. Best if chilled for 15 minutes before serving.
Cut wings at joint. Wash. Pat dry on paper towel. Combine remaining ingredients in a 9 x 13-inch pan. Arrange wings in single layer in marinade. Cover. Refrigerate several hours or overnight. Bake, uncovered, in 375° oven until tender, 30 to 40 minutes.
Layer ingredients, cheese on the bottom, chili and cheese. Bake at 325° for 10 minutes.
In a pan bring the water, cocoa, oil and margarine to a boil. Add the flour, sugar, salt, eggs, vanilla, milk and baking soda. Pour onto cookie sheet and bake at 350° for 20 minutes. As soon as cake is done ice with the following icing.
Brown hamburger and onion. Mix catsup or chili sauce, vinegar, mustard, sugar, salt and pepper. Pour over hamburger and onion. Simmer a few minutes. Serve on buns.
Mix all together except pecans. Roll it into a ball; chilled for a couple of hours. Roll it in the pecans.
Mix all ingredients. Form into 1-inch balls. Roll each in additional sugar, then bake at 375° for 10 to 12 minutes. Gently press an unwrapped Hershey's Kiss into each ball.
Chop half of the mushrooms. In a large bowl, combine chopped mushrooms, ground beef, 1/4 cup of soup, egg, 2 tablespoons of milk, bread crumbs, onion and pepper. Cover with wax paper and microwave on High for 9 to 10 minutes. Drain and let stand, covered, for 5 minutes.
Preheat oven to 350°. In medium saucepan, bring water and butter to a boil. Add milk and instant potatoes. Stir and set aside. In large skillet, brown beef and onions. Drain off fat. Add soup, beans and seasonings, except paprika; stir thoroughly. Spoon into 1 1/2-quart casserole dish. Top with potatoes. Sprinkle paprika over top for garnish. Bake at 350° for 15 to 20 minutes.
In a small bowl, beat together the cream cheese, 1/4 cup sugar, 1 egg, 1 teaspoon vanilla and the salt until thick, creamy and smooth. Reserve. In another small bowl, beat 3 eggs just until yolks and whites are combined. Add the corn syrup, 2 tablespoons sugar and 1 teaspoon vanilla. Beat gently until blended. Spread reserved cream cheese mixture in the bottom of unbaked pie shell; sprinkle with the pecans and gently pour the syrup mixture over the pecans. Bake at 375° until the center is firm to the touch, about 35 to 40 minutes. Do not overbake.
Place 2 tablespoons oil in saucepan. Add sausage and brown. Add onions and garlic. Cook until tender. Add water, red pepper, salt and pepper. Bring to a boil. Add rice and bell pepper. When rice starts to swell, turn gently. Cover pot and cook on low heat until rice is tender, 15 or 20 minutes.
Bake in 375° oven, 1/2 hour or until golden brown. If too moist, add more crackers.
Cream together cream cheese and butter. Add sugar and mix well. Add vanilla and nuts. Frost between layers, top and sides.
Reserve some of the chips and cheese for topping. Mix all other ingredients together. Top with the saved cheese and chips. Bake at 350° for 20 minutes.
Mix popped corn, cereals and nuts in roaster pan. Cook brown sugar, margarine and Karo. Cook until comes to a boil. Stirring constantly, let boil 5 minutes. Not stirring, removing and add vanilla and soda. Pour over dry mixture. Cook for 45 minutes at 350°, stirring every 15 minutes.
Wash and dry chicken. Place the bay leaf, thyme and garlic in the cavity of the chicken. Sprinkle with salt and pepper and then truss. Place chicken in roasting pan; scatter onion chunks around it. Rub with olive oil. Place the chicken on its side and bake for 20 minutes. Occasionally, pour off fat. Place chicken on its back. Add margarine and chicken broth and roast 20 minutes longer, continuing to baste. It is done when juice is clear.