HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix eggs, milk, salt and butter in medium size bowl. Add flour and mix until thoroughly combined. There should not be any lumps in mixture. Spray muffin tin lightly or grease with shortening. Fill muffin cups 1/2 full of batter. Put pan into cold oven and turn heat to 450°. Bake 30 minutes. Never open oven to peek during baking. After removing pan from the oven, turn out popovers on wire rack. Poke holes in them with a toothpick to release steam. Serve immediately with butter, honey or jam. Yields 12.
Combine all ingredients except nuts; mix well. Add nuts, mix again. Bake on a 9 x 13-inch greased cookie sheet at 325° for 20 to 25 minutes. Don't overbake.
Mix cabbage, pepper, onion and celery in large casserole. Bring other ingredients to a boil and pour over the cabbage mixture. Refrigerate overnight. Keeps very well.
Cream the shortening and sugar. Add food coloring, eggs and vanilla. Sift flour, cocoa and salt together 3 times. Add dry ingredients with buttermilk. Alternately beat until smooth. Mix vinegar and soda; fold into batter. Do not beat. Pour into 2 greased and floured pans. Bake at 350° for 30 minutes.
Cook potatoes until almost tender. Add asparagus and cook until tender. When tender, add cheese and simmer until melted. Thicken with flour and skim milk mixed together. Simmer until thick.
Mix all dry ingredients in a bowl. In another bowl, combine egg, zucchini, oil and lemon peel. Mix wet ingredients with the dry ingredients just until moistened. Grease pan. Bake at 350° for 30 minutes.
Mix ingredients together. Marinate 1 1/2 pounds meat, cut in strips and fat trimmed away. (Marinate overnight.) Dry on racks in oven at 140°, about 12 hours. Keep oven door open slightly.
Mix and drain first 3 ingredients. Mix next 4 ingredients and add to first 3 ingredients. Mix, dissolve and pour the last 3 ingredients over vegetable mixture. Refrigerate.
Combine first 7 ingredients in a 2-quart baking dish. Cover and bake at 350° for 45 minutes. Drain. Add 2 tablespoons butter. Coat well. Yields 6 to 8 servings.
Heat oven to 375°. In 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased quiche pan (or pie pan). Press over bottom and up the sides to form crust. Spread crust with mustard. Pour in vegetable mixture. Bake at 375° for 20 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving.
Place sliced onions in bottom of oblong baking pan. Put steak in pan and pour sauce over steak. Bake in a 350° oven until almost done. Add potatoes and carrots. Bake until vegetables are tender.
Mix oleo and sugar. Add remaining ingredients. Fold in cherries. Bake at 350° for approximately 30 minutes.
Add soup mixture and rice to boiling water; simmer until water is absorbed. Stir to fluff. Cover and set aside to cool. When cold, add remaining ingredients. Stir well and cover to chill.
Place the tea bags in 2 cups boiling water; let stand until water is lukewarm. Squeeze bags and discard. Add 1/4 cup sugar; stir until dissolved. Add the 7 cups water, lemonade and orange juice concentrates and whiskey. Freeze in a large Tupperware container at least 24 hours. Serve with 7-Up.
Melt oleo; add flour and nuts. Pack in long pan. Bake at 350° for 20 minutes; let cool.
Cook eggplant for 10 minutes until tender; drain well. Fry bacon until crisp. Stir in onion and potato; cook until onion is tender. Add eggplant and soup, stirring well. Spoon into greased 1 1/2-quart baking dish. Sprinkle with crumbs. Bake at 350° for 30 minutes. Serves 6.
Beat first 3 ingredients. Set aside. Whip the cream; add next 3 ingredients. Mix with cream cheese mixture. Chill.
Grease and flour 9 x 13-inch pan. Mix coconut and chopped nuts. Sprinkle in bottom of pan. Mix cake mix according to directions on package and pour over coconut and nuts. Melt margarine and add to cream cheese and powdered sugar. Spoon over cake mix. Bake at 350° for 45 to 55 minutes. Cool in pan for 10 minutes before removing.
Heat oven to 350°. Grease 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Mix together thoroughly sugar, shortening and eggs. Stir in buttermilk, mashed bananas and flour, then stir in soda and nuts. Pour batter in greased pan. Bake for 50 to 60 minutes. Cool 10 minutes.
Fruit juices can be mixed together ahead of time and chilled, but ginger ale should be added just before serving.
Stir pudding and pineapple with juice until well blended. Fold in the rest. Let set 2 hours before serving.
Combine pudding, sugar, milk and evaporated milk. Cook as directed on pudding package. Cool 5 minutes, stirring twice. Put into molds and freeze 3 hours.
Beat egg whites until stiff. Add lemon juice; add sugar gradually and beat thoroughly. Pile lightly on pie. Bake at 325° for 15 minutes. Use on any cream pie.
Combine flour, baking powder, sugar and salt. Set aside. Combine Bran cereal and milk; let set 2 minutes. Add egg, oil and dry ingredients. Mix lightly. Spoon into 12 greased muffin cups. Bake at 400° for 18 to 20 minutes.
Heat oven to 350°. Grease and flour 10-inch spring-form pan or 10-inch angel food tube pan. In a large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350° for 40 to 50 minutes or until cake springs back when touched lightly in center. Cool cake in pan on cooling rack 15 minutes. Remove rim. Pierce top of cake with long-tined fork. Sprinkle with liqueur. Reserve 3 tablespoons of jelly; brush top of cake lightly with remaining jelly. Arrange strawberries, pointed-ends-up, in center of cake. Brush strawberries with reserved jelly. Spoon dollops of whipped cream around strawberries. Spread remaining whipped cream on side of cake. Garnish with mint. Store in refrigerator. Yields 16 servings.
Mix sugar and milk together. When boiling, add dates. Stir until dates dissolve. Remove from heat; add margarine. Beat for a few minutes. Add nuts. Pour on a damp cloth, then roll. Slice when cool.
Beat together oil, sugar and eggs. Mix in orange peel, vanilla and carrot. Combine wheat germ, flour, baking powder, salt, cinnamon and nutmeg. Stir into carrot mixture. Mix in raisins and pecans. Turn into greased and floured 10-inch Bundt pan. Bake in a 350° oven 60 to 70 minutes or until pick inserted into center comes out clean. Cool in pan 10 minutes. Remove from pan to rack to finish cooling. Serve with Cream Cheese Sauce. Yields 12 or more servings.
Melt butter in top of double boiler and stir in butter. Add lobster meat, then seasonings and sherry. Place over hot water. Beat egg yolks slightly; add cream and mix well. Combine with the lobster, stirring to thicken.
Cream butter with sugar in large bowl. Beat in eggs, milk, and vanilla. Sift flour, corn meal, salt and baking powder together. Alternate dry ingredients with liquid. Stir in raisins. Pour into greased 9 x 13-inch pan. Put sliced apples on top (in rows). Sprinkle with mixture of cinnamon and sugar. Bake at 350° for 45 minutes.
Cook bacon in saucepan until crisp. Do not drain off fat. Add rice, then drained shrimp. Heat thoroughly.
Drain and chop artichokes. Mix with remaining ingredients; spread into a small attractive baking dish. Bake at 350° for 15 to 20 minutes or until top is golden brown. Serve warm (with a knife) to spread on crackers.
Mix all ingredients thoroughly. Add reserved orange juice, a few drops at a time, if mixture is too dry. Roll in small balls the size of walnuts. Roll each ball in extra confectioners sugar. Makes 3 to 4 dozen.
Dissolve Jell-O in hot water. Add cranberries and sugar. Add remaining ingredients; mix well. Refrigerate.
Combine yeast and warm water; add rest of ingredients. Combine all ingredients and knead. Let rise. Punch down and pat in pans. Makes 2 pizzas, thick crust. Bake at 400° for 20 minutes.
Beat separately the yolks and whites of 6 fresh eggs. Add 1/2 cup of sugar to the yolks while beating and 1/4 cup of sugar to the whites after they have been beaten very stiff. Mix the egg whites with the yolks. Stir in 1 pint of rich cream and 1 quart of milk. Then add 1 pint of good bourbon whiskey. Stir thoroughly and serve very cold with grated nutmeg on each glass. Yield: 6 pints of eggnog.
Combine oil, vinegar, sugar, celery seed, salt and pepper. Bring to a boil and pour over chopped vegetables. Let stand at least 2 hours before serving. This will keep 9 days, longer if refrigerated.
Mix sweet milk and vinegar together and let set while preparing the rest. Mix in bowl the sugar and flour. Bring to a boil the water, shortening, oleo and cocoa. Pour liquid, vanilla, soda and eggs over dry ingredients. Add milk. Mix well and pour into ungreased sheet cake pan. Bake 20 minutes at 350°.
Grate cabbage, carrots and onion. Bring to boil sugar and vinegar; set aside to cool. Mix mayonnaise, mustard and red pepper. Add vinegar to cabbage and mix well. Add remaining ingredients. Chill. This will keep several weeks in the refrigerator.
Mix sugar, cocoa and cornstarch; add egg yolks. Mix in cream slowly. Cook until thick, add butter and vanilla. Cream well. Pour into baked pie shell. Add meringue and bake at 400° until light brown.
Prepare pastry shell; set aside. Beat eggs slightly in small mixer bowl; gradually add sugar. Add melted butter or margarine and bourbon or vanilla; mix well. Blend in cornstarch. Stir in pecans and chocolate chips; pour into unbaked pastry shell. Bake at 350° for 45 to 50 minutes. Cool 1 hour and serve warm with a dollop of Festive Whipped Cream (see recipe following). Makes 8 to 10 servings.
Mix together the cottage cheese, Parmesan cheese, parsley flakes, beaten eggs and black pepper. Brown meat slowly and spoon off excess fat. Add spaghetti sauce to meat after browning and bring to boil.
Preheat oven to 325°. Melt butter. Remove from heat. Mix in salt, vanilla, sugar and eggs. Stir in coconut. Drop by teaspoons on greased cookie sheet. Cook for 15 minutes.
Mix all ingredients together in a plastic bag. Toss until coated. Spread on sprayed cookie sheet. Bake at 425° for 30 to 45 minutes, stirring often, until done.
In saucepan, bring ingredients to boil. Reduce heat; simmer 10 minutes. Remove spices and serve.
Mix all ingredients together and pour into a graham cracker crust. Leave in refrigerator for several hours before serving.
Mix all ingredients and bake on a cookie sheet at 350° for 15 minutes. While warm, spread peanut butter on top. Refrigerate until cool. Melt 8 oz. Hershey Candy bar or chocolate chips. Spread over cake. Cut into pieces.
Beat until light and fluffy the shortening and sugar. Add eggs and vanilla; beat well. Sift flour, salt and baking powder together. Add to creamed mixture. Chill. Roll out on board floured with powdered sugar. Bake on greased cookie sheet for 8 minutes at 375°. Cut out with your favorite cookie cutters.
Slice steak into very thin strips. Brown, then remove from skillet. Saute peppers, onions and celery in skillet. Put meat back in skillet and add tomatoes and 1/2 cup water, salt, pepper and soy sauce. Simmer about 1 hour to 1 1/2 hours until meat is real tender. Serve over noodles, rice or shells.
This is strong, but effective. Stir all ingredients together well. Do not give to children 4 and under. Children over 4, give 1/4 teaspoon 2 times a day and adults, take 1 teaspoon.
Preheat oven to 425°. Put 1 stick of butter in bottom of casserole dish and melt in oven. Mix milk, sugar and flour together. Add peaches to butter. Pour milk, sugar and flour mixture on top of peaches and bake until golden brown.
Salt salmon. Combine onions, vinegar and water. Simmer for 5 minutes. Add salmon steaks in flat skillet. Do not layer fish as they will fall apart. Cook 20 minutes on low heat. Add spices and sugar; continue cooking for 5 minutes. Cool fish before removing from pan. The liquid will jell into an aspic. Recipe can be used for appetizer or a main dish.
Sift dry ingredients; stir in oats and nuts. Cream butter with sugars and eggs until fluffy. Add vanilla and dry ingredients to creamed mixture. Drop by teaspoonfuls. Bake 10 to 12 minutes at 350°.
Cut 1/2 cup butter into flour with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times.
Blend softened butter and cheese. Add mayonnaise and seasonings. Drain and fluff crab meat. Add to cheese.
Combine pumpkin, egg yolks (beaten), sugar and spices, then very slowly add the egg whites (beaten) and the milk. Bake in low part of oven at 350° for approximately 40 minutes or until knife inserted in center comes out clean.
Cream together sugar and butter until fluffy. Add eggs, 1 at a time and beat each. Sift together flour, salt and baking soda and stir into mixture. Add sour cream and mix. Add extracts, rum and brandy and mix. Pour into well-greased, well-floured tube pan. Bake at 350° for 70 to 80 minutes, until done.
Form venison into golf ball size balls. Slice potatoes onto top of venison. Slice Velveeta cheese and cover top of potatoes and venison. Bake at 350° for 45 minutes to 1 hour or until potatoes are done.
Melt 2 tablespoons of margarine and pour into bottom of a tube pan or 8-inch round or square pan. Sprinkle in order the brown sugar, nuts, cherries and maple syrup. Set aside.
Wash the brisket. Mix salt, garlic, paprika and pepper. Rub spice mixture over both sides of the brisket. Put brisket in roasting pan uncovered and place under the broiler. If your oven can accommodate, place it as far from the broiler as you can so that the searing can be slow. Remove when meat is slightly seared. Turn meat and repeat. Add onions and water. Cover and cook slowly on top of stove until tender (about three hours). Chill and remove fat. Slice meat cross grain and return to juice. Serve hot in juice or cold for sandwiches.
Wrap each chicken breast with a slice of bacon. Arrange dried beef in a 9 x 13-inch pan (or smaller). Place chicken on dried beef. Combine soup and sour cream. Pour over chicken. Bake, uncovered, at 275° for 3 hours. Serves 8.
In a large pot combine chicken, beef bone, onions, carrots, celery, salt, pepper and water. Cover and cook for 2 hours. Remove beef bone and chicken meat from bones. Add cabbage and potatoes. Also add chicken meat; cook for 1 hour. Add tomato paste, whole tomatoes and peas. Cover and simmer 1 hour.
Melt 1/2 cup chocolate chips and butter over low heat. Cool. Heat oven to 375°. Mix flour, sugar, baking powder, vanilla, salt, eggs and chocolate mixture. Spread in an ungreased 9 x 9 x 2-inch square pan. Bake 15 minutes. Sprinkle with marshmallows, nuts and remaining chocolate chips. Bake until marshmallows are golden brown and toothpick inserted in center comes out clean, about 15 to 20 minutes. Cool completely before cutting into slices.
In a heavy 6-quart Dutch oven, heat the olive oil over medium heat for 1 minute. Add onions, garlic and celery and cook, uncovered, until the onion and celery are soft, 5 to 8 minutes. Add tomatoes, squash, lima beans, wine and the seasonings. Simmer, uncovered, for 10 to 15 minutes. Add the white beans, stir and simmer 5 minutes more. Stir in the lemon juice.
Mix the first 6 ingredients. Add mayonnaise to moisten. Garnish with tomato sections and hard-boiled eggs.
Mix apples with cinnamon and sugar; let stand. Sift dry ingredients and then beat in eggs, oil and juice. Place half mixture in greased and floured Bundt pan. Add apples in middle. Add rest of cake mix. Sprinkle with cinnamon and sugar. Bake at 325° for 50 to 60 minutes.
Cook onions in butter in heavy pan until tender. Remove and keep to one side. Brown meat on all sides, then add cooked onions, salt, pepper, garlic, nutmeg, thyme, bay leaf, beer and meat stock. Cover and simmer for 1 1/2 hours. Remove meat and keep hot. Discard garlic and bay leaf. Blend flour, butter and sugar together and combine with pan juices. Cook until thickened. Taste for seasonings. Adjust, pour over meat, sprinkle with parsley and serve with boiled potatoes. Makes 6 servings.
Crumble vanilla wafers in 9 x 13-inch pan. Melt butter and pour over wafers. Slice bananas over wafers. Mix Eagle Brand and lemon juice; pour over bananas. Cover completely. Drain pineapple and pour over mixture. Drain strawberries and place on pineapple. Cover with Cool Whip. Sprinkle with chopped nuts.
Beat egg until light and lemon colored. Add skim milk, maple syrup and margarine. Combine cornmeal, flour, baking powder and salt in large bowl; stir to blend. Gradually add flour mixture to liquid. Pour into greased 8-inch square pan. Bake at 425° for 20 to 25 minutes. Yields 9 squares.
Dip chicken in flour and brown in hot oil. Drain and arrange in another skillet. Add remaining ingredients and bring to a boil. Simmer 15 minutes or until chicken is thoroughly done. Thicken with a mixture of cornstarch and water. Serve over hot, cooked rice.
In 6-quart Dutch oven over high heat, heat 4 quarts water and 1 teaspoon salt to boiling. In medium bowl with whisk or spoon beat flour, 1/2 cup water, eggs and 1/2 teaspoon salt until smooth. Reduce heat to medium over boiling water with rubber spatula. Press batter through colander. Stir water gently so Spaetzle will not stick together. Boil 5 minutes or until tender, but firm; drain.
Mix all ingredients in mixer. Add more sugar to make firm. Roll between wax paper. Cut with center of doughnut cutter. Decorate as desired. May also be tinted with food coloring. Makes 125 to 150 mints.
Bake potatoes. Split potatoes in half. Carefully scoop out potato. Save shell. Mash the potatoes. Add sour cream, 1 cup Cheddar cheese and salt and pepper. Refill potato shells. Top with remaining cheese. Cook at 350° for 15 to 20 minutes.
Beat together sugar, eggs, oil, vanilla and half and half. Stir together remaining ingredients and add to the first mixture. Bake 1 1/4 hours or until done in a well-greased tube pan in a 325° oven. Cool 10 minutes and remove from pan. Pour hot icing over cake.
In a mixing bowl, stir together flour, baking powder, soda, cinnamon and salt. Make a well in the center. In a small mixing bowl, beat egg slightly. Stir in applesauce, orange peel, orange juice and cooking oil. Add all at once to flour mixture. Stir until moistened. Batter should be lumpy. Spray 12 muffin cups. Divide batter evenly in muffin cups. Bake at 400° about 20 minutes or until brown.
Mix first 3 ingredients. Add shortening and use a fork to blend it in. Then add milk and mix well with your hands. Roll dough on floured surface and use any size cutter you choose. Bake in a 400° oven for 5 to 9 minutes. They brown very easily. Kids love this recipe.
Simmer hamburger, spaghetti sauce, tomato sauce, water and seasonings for 1/2 hour. Add pepperoni and mushrooms and simmer for 1/2 hour. Cook noodles. Mix sauce and noodles in 2 (13 x 9-inch) pans. Top with cheese. Bake until cheese melts.
Combine all ingredients together except butter. Mix well. Pour into a greased Pyrex dish and dot with the butter. Bake at 350° until set (approximately 20 minutes). Serve immediately.
Wash vegetables. Cut carrots into circles and celery into sticks. Attach carrots with toothpicks to front and back sides of celery to make wheels. Spread peanut butter inside celery sticks. Add raisins on top of peanut butter. Eat.
Combine all ingredients except marshmallows and melt over medium heat, stirring occasionally. Cool until barely warm. Add marshmallows and mix well. Pour into a buttered 9 x 13-inch pan. Refrigerate until cool and cut into pieces.
Spread pork chops on both sides with mustard. Mix flour, salt and pepper together in a pie pan. Dip pork chops in flour mixture and coat both sides. Brown in oil in skillet until brown on both sides. Place in a 9 x 13 dish and pour 1 can of soup and 1 can of water over chops. Cover with foil and bake at 350 for 1 1/2 to 2 hours. Sauce is gravy.
Combine softened cream cheese and mayonnaise. Beat until smooth. Blend in remaining ingredients. Mix well, chill and serve with crackers. Yields 2 cups. Best when refrigerated overnight.
In 2 qt microwave safe bowl, cook butter, syrup and granulated sugar on high for about 14 minutes or to the hard ball stage. Syrup will have a butterscotch color when ready. Stir in vanilla.
Melt chocolate chips and butter together. Set aside. Melt peanut butter and Reese's chips together. You may need to reheat chocolate. Line cupcake pans with 12 cupcake liners. Start with a spoonful of chocolate mix, then peanut butter mix, then chocolate mix again. Makes about 12 Reese's cups. Keep refrigerated.
Combine chicken, onion, bay leaves, salt and pepper; boil. Reduce heat; simmer, covered, until chicken is tender, for 1 hour. Remove chicken; cool, debone and cut into pieces. Add remaining ingredients; simmer 25 minutes.
Pour applesauce into one large or two small skillets. If applesauce is too thick, add up to 1/2 cup water. Heat applesauce until boiling. Prepare gingerbread batter according to package directions. (*You may also need eggs and/or oil.)
Heat oven to 375°. Mix sugar, pumpkin, shortening and orange peel. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in raisins and nuts.
Drain meat well and add the 7 cans with juices. Simmer for 1 1/2 hours at least to allow the flavors to blend. Wonderful with cornbread and freezes great!
Blend dry ingredients in bowl until well mixed. Combine oil, eggs, water and pumpkin; beat until well blended. Add dry ingredients slowly and beat well. Stir in nuts (walnuts or pecans). Bake in preheated oven at 350° for 60 to 65 minutes.
Slice potatoes. Mix remaining ingredients and put in 11 x 13-inch casserole. Bake at 350° for 35 to 40 minutes.
Mix together cake mix, 1 egg and butter; pat down in 13 x 9-inch pan. Sprinkle with chocolate chips and pat down. Top with 2 eggs, vanilla, cream cheese and powdered sugar. Mix well and pour on top. Bake approximately 1 hour until brown. Cool before cutting.
Cook halved squash in pan with 1/2-inch water in bottom at 350° for 45 minutes. Make up white sauce. Season with thyme and basil to taste. Add garlic, onion, dash of Tabasco and mustard. Stir sauce to combine, then add ham. Spoon creamed ham into squash halves. Return to oven until heated through. Serves 3 to 4.
Melt butterscotch morsels with peanut butter. Add Chinese noodles and mix thoroughly and drop by teaspoonfuls on greased paper.
Heat oven to 350°. Layer chilies and cheeses in buttered 9 x 13-inch Pyrex baking pan (starting with chiles and ending with cheeses). Beat eggs. Add milk, Bisquick and salt. Mix well. Pour over chilies and cheeses. Bake for 45 minutes.
In a large skillet, saute rice in hot oil, stirring constantly. As rice turns gold, lower heat; add onion, garlic, chili powder, cumin and green pepper. Saute until onion is glazed. Add tomatoes, sauce, cilantro, salt and pepper, then add hot water to rice slowly, covering over the top 1/2-inch. Bring to a boil; turn down heat, cover and simmer 20 minutes. Add more hot water during cooking if needed. If you choose to add meat, add during simmer stage.
Cook noodles according to package directions in the boiling salted water, for 20 minutes and drain. At the same time, in 1 cup of water, cook the celery with the onion soup until the celery is tender. Add it to the noodles along with the 2 cans of undiluted soups and the cut up boned chicken. Mix well. Pour into a large greased casserole. Sprinkle liberally with the bread crumbs, parsley flakes and paprika. Put into 350° oven until nicely browned.
Preheat oven to 350°. Microwave grits, water and salt for 2 minutes or until grits are thickened and tender. Add butter, bacon, sauce and pepper. Stir in eggs; scrape mixture into medium baking dish sprayed with nonstick spray. Sprinkle with cheese, bread crumbs and sprinkles. Bake until puffy and golden brown, about 45 minutes. Yield: 8 servings.
Beat egg whites until thick and foamy. Gradually add sugar and beat until stiff. Fold in rest. Preheat oven to 350°. Drop cookies onto sheet in small peaked chunks. Place in oven; turn oven off after counting to 5. Leave undisturbed until morning. Makes 40 small cookies. If you double recipe, can use 1 1/2 cups nuts.