HumbleIntelligence/food-ner-1-Million huggingface dataset:
Following and adding to instructions on package: add 2 cups boiling water to gelatin, stirring about 2 minutes or until dissolved. Pour liquid into a storage container. Add 1 cup of cold water and 1 cup of alcoholic beverage. Stir well and refrigerate until solid.
Combine egg whites, cream of tartar and sugar in large mixing bowl. Add vanilla and mix. Add boiling water and beat until stiff at high speed with electric mixer or by hand for approximately 10 minutes or until stiff. This will ice a large cake.
Grease 2-quart baking dish. Brown sausage and onions in skillet and drain well. Combine eggs, corn meal, milk and oil. Pour 1/2 of corn meal mixture into prepared dish. Sprinkle with sausage mixture and cheese. Pour remaining batter over top and bake 30 to 40 minutes at 420°.
Combine flour and powdered sugar; add butter, mixing well. Pat dough out in a 14-inch pizza pan; bake at 350° for 10 minutes or until lightly browned.
Prepare couscous according to package directions. Fluff with a fork. Halve tomatoes and dice cucumber. In large bowl, toss together couscous, halved tomatoes, diced cucumber, chopped mint and citrus vinaigrette. Season with salt, pepper, extra lemon juice and hot pepper sauce to taste, if desired. Chill. Makes 4 servings.
Place carrots, onions and celery in crock-pot. Add chicken, chicken broth, water and seasonings. Cook on low for 8 to 10 hours. Yields 6 servings.
In a bowl with an electric mixer, cream together 1 stick of butter, oil and sugar; beat in eggs, 1 at a time, beating well after each addition and beat in buttermilk and 1 teaspoon vanilla. Stir in 1/4 cup cocoa powder, flour, baking soda, cloves, cinnamon and salt until the mixture is just combined and fold in zucchini (patted dry with paper towels), chocolate chips and walnuts. Pour batter into 2 well buttered 9-inch round cake pans and bake in middle of preheated 350° oven for 25 to 30 minutes or Bundt pan for 60 minutes, until tester comes out clean. Let cool 10 minutes and turn out onto racks and cool completely.
Combine flours, sugar and baking powder in bowl. Cut in margarine. Add milk and stir lightly. Knead 10 times. Shape into balls or roll out and cut. Use greased pan. Bake at 375° for 15 minutes. Makes 10 to 12 biscuits.
Pour green beans into a 9 x 12-inch baking dish. Mix soup and sour cream. Pour this over beans and top with Velveeta. Bake at 350° until cheese bubbles.
Cook bacon until crisp. Cool on paper towel; crumble when cool. Add the next 4 ingredients to bacon drippings; blend well. Cook on high until mixture boils. Add sugar if desired. Remove stems and tear spinach in medium size pieces. Combine with diced onions in large bowl. Pour hot dressing over top of spinach; toss lightly. Sprinkle with grated egg and crumbled bacon. Serve immediately.
Mix beans, sugar and barbecue sauce in large saucepan. Cook peppers and onions in microwave about 15 to 20 minutes. Mix with bean mixture. Add allspice. Simmer on low heat until hot. Do not boil.
Bottom Layer: Mix pretzels with sugar and melted margarine. Layer in a 9 x 13-inch pan. Bake at 400° for 6 minutes.
Mix all ingredients together and pour into lightly greased 8 x 8-inch glass casserole dish.
Preheat oven to 350°. Grease and flour a Bundt pan. In a large bowl, combine all ingredients. Follow cake mix package directions for mixing. Pour batter into pan and bake for 50 minutes or until cake tests done.
Break spaghetti into 1-inch pieces, if desired, and cook according to package directions. Drain. Rinse with cold water and drain. Combine spaghetti, cucumber and next 3 ingredients. Chill. Serve on lettuce and top with tomato wedges. Yields 10 to 12 servings.
Brown chicken in butter in large skillet. Cover; simmer 35 to 40 minutes. Remove chicken; set aside. Drain pineapple, reserving syrup. Combine sugar, cornstarch and salt in skillet. Gradually stir in vinegar, soy sauce and reserved syrup. Cook over medium heat, stirring constantly, until thickened. Add pineapple, green pepper, onion and reserved chicken. Cover and simmer for 5 to 10 minutes. Serve over rice. Makes 4 servings.
Combine last 7 ingredients and beat for 3 minutes. Pour over carrots and onions. Let stand in refrigerator 24 hours. Keeps indefinitely.
Saut green pepper and onion until tender. Add crab and heat through. Set aside to cool. Beat cream cheese with garlic and onion powder, salt and pepper. Stir in cheeses and crab mixture. Beat egg white slightly and mix into crab mixture. Chill several hours. Separate crescent rolls and place one tablespoon mixture on dough and roll up and seal. Brush with egg white and bake 375 degrees for 10 to 15 minutes or until browned.
On two plates, two 7-inch circles, spread each item in order given in an even layer. Chill until ready to serve.
Cook chicken until done. Cut into cubes to be added later. Cook vegetables until done, then add the cooked chicken. Mix 1 can cream of tomato soup with 1 can of evaporated milk. Add this to the soup just before serving.
Basic Mixture: In large pan, lightly saute onions and garlic in olive oil. Add the tomatoes (i.e. whole, crushed and puree); then add allspice, chives and paprika. Simmer on low heat for several hours (the longer the better). You may stop here, cool and store (e.g., freeze or refrigerate) for later use or use as directed.
Cook and drain squash. Mix and pour in casserole dish greased with butter. Bake at 375° for 30 to 40 minutes or until top begins to brown.
Cook celery and onions in 2 tablespoons hot oil for 5 minutes. Add salt, bean sprouts and cook, covered, 5 minutes. Place on platter. Fry pork in remaining oil until cooked.
Combine sour cream with cream cheese. Add celery, onions, salt, lemon juice and red pepper. Mash 2 cans of shrimp with a fork. Add to the cheese mixture. Sprinkle red pepper on top. Mix 1 can of shrimp in whole.
Fry burger. Add Ragu in one dish. Cook lasagna in boiling salted water. In separate dish mix yogurt and cottage cheese. Then grate cheese. Grease casserole dish. Lay a layer of lasagna, then a layer of white mix, layer of cheese, Ragu, then yellow cheese. Repeat. Place in oven at 350° for 1 hour.
Beat egg; add vinegar, Sweet 'N Low and salt. Cook until thick (about 1 to 2 minutes). Cool. Add milk. Pour over chopped cabbage.
In a large pan, melt butter. Saute diced onion until clear. Add shallots, stirring constantly. Add shrimp soup; heat and stir. Add shrimp pieces. Cook until pink. Serve over rice and Italian or French bread.
Place chicken between sheets of plastic wrap. Pound slighlty with mallet. Sprinkle with black pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Transfer to platter. Add chives, lemon juice, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until smooth. Whisk remaining butter and oil. Pour sauce over chicken. Serve immediately.
Cut potatoes in half. Coat well with oil. Put cut side up in greased baking dish. Mix garlic powder, salt and pepper. Sprinkle potatoes with mixture, along with oregano, cheese and paprika. Bake at 350° until tender. Makes 8 servings.
Blend all together. Roll into fingers and curve into crescent shapes. Bake on a cookie sheet at 250° for 2 hours. Take from oven and roll in powdered sugar. (Can bake for 30 minutes in a 300° to 350° oven.)
Combine all ingredients in a casserole except broccoli. Put in oven on low heat until butter and cheese have melted and can be blended with other ingredients. Slightly thaw broccoli; leave enough ice in it for moisture. Mix broccoli gently into mixture. Bake at 350° for 30 minutes.
In large bowl, beat eggs. Add milk, saltines, onion, salt, sage and pepper. Add beef and mix well. Shape into an 8 1/2 x 4 1/2-inch loaf in an ungreased shallow baking pan. Combine remaining ingredients. Spread 3/4 cup of this over meat loaf. Bake at 350° for 60 to 65 minutes until no pink remains. Drain. Let stand 10 minutes before slicing. Serve with remaining sauce. Makes 6 to 8 servings.
Dice the potatoes, eggs, pickles, pimento, onion and tomatoes. Toss in the mayonnaise; chill. Season with the remaining ingredients; taste as you go.
Combine eggs, sugar and flour until smooth. Add milk and blend well. Set custard in refrigerator. Butter 11 x 7 x 1 3/4-inch pan and line bottom with the sliced bread. Cover with 1/2 chopped apples and raisins and 1/3 of custard. Repeat for second layer. Top with remaining bread and custard. Drizzle melted oleo over top. Bake at 375° for 45 to 60 minutes until custard is slightly firm.
Combine vegetables and water in large pan; simmer for 15 minutes. Leave in liquid. Add soup, milk, margarine and cheese. Heat until cheese melts.
Mix first four ingredients. Pour into a 9 x 13-inch pan and bake at 350° for 30 minutes. Mix the last three ingredients to make the frosting.
Add cinnamon candy to 2 cups boiling water to dissolve. Add jello; stir to dissolve. Add applesauce. Chill. Makes 4 to 6 servings
Combine all ingredients and beat with mixer on low speed until well blended. Serve with crackers.
Mix margarine and flour. Mix in all other ingredients. Cook over low heat until thick. (If dip gets too thick, add water.) Serve warm with chips.
Cut corn off cob. In saucepan, combine corn, onion, 1/2 cup water and 1/2 teaspoon salt. Bring to a boil. Reduce heat. Cover and simmer about 15 minutes or until corn is barely done; stir occasionally. Stir in 3 1/2 cups milk, butter, salt and pepper, combining remaining milk and flour mixture to corn. Cook and stir until thick and bubbly. Slowly stir in about 1 cup of the hot mixture into beaten egg. Return to hot mixture in saucepan. Cook over low heat 2 more minutes. Stir. Do not boil. Serves 6.
Drain and mix juice from fruit and slice bananas into it. Let set for about 10 minutes. Remove bananas. Mix juice with pudding and cook over low heat until thick. Cool mixture and mix all together.
Combine beans, broth, garlic and onion. Cook until tender. You may need to add more liquid. Add chillies and spices to bean mixture. Add diced chicken and simmer at least 1 hour. Serve topped with grated cheese. Offer other garnishes such as sour cream, ripe olives, chopped tomatoes, tortilla chips, salsa and guacamole. Serve with wedge of crusty cornbread.
Rub cut edges of lamb with 1 clove of garlic; sprinkle with juice of 1/2 lemon. Roll lamb; tie at 1 1/2-inch intervals. Cut slits in lamb; insert slivers of 1 clove of garlic. Rub with remaining lemon juice, oregano, salt and pepper. Place in roasting pan. Roast at 400° for 30 minutes. Reduce oven temperature to 350°. Roast to 130° on meat thermometer, basting frequently with pan drippings. Skim drippings. Add tomato sauce, water and lemon slices. Roast for 15 minutes. Add artichoke hearts. Roast for 15 minutes or to 150° to 160° on meat thermometer for medium, basting frequently. Place lamb on heated platter. Arrange artichoke hearts around lamb. Strain sauce; serve with lamb. Yield: 10 servings.
Blend all together in a mixer for 3 to 4 minutes. Add 2 cups grated zucchini. Pour into Pam sprayed loaf pan. Bake at 350° for 45 minutes to 1 hour.
Combine Eagle Brand milk, Cool Whip and vanilla. Add canned fruit (drained), cherries and nuts. Chill overnight. A nice salad to serve for Christmas or Easter with ham.
Combine cauliflower, green pepper, celery, carrots and onions in a large bowl. Mix together remaining ingredients. Toss mixture with vegetables. Chill at least 2 hours.
Boil chicken; debone and cover bottom of casserole with bite size pieces. Cover with soup. In a separate bowl, mix stuffing, milk, chopped onion, eggs, sage and broth. Pour over chicken. Bake at 350° for 1 hour. Very good.
Combine water, salt and raisins in a small saucepan; bring to boil. Stir in oats and cinnamon. Reduce heat and simmer for 1 minute or until water is absorbed. Remove from heat and serve warm. A serving amount is 1/2 cup at 93 calories. Diabetic Exchange: 1 starch.
Cream Crisco. Add yolks, water and vanilla. Sift dry ingredients 3 times. Add to creamed Crisco mixture. Mix well. Pat out on greased pan and sprinkle chips on top. Beat egg whites stiff. Add 1 cup brown sugar slowly. Beat and spread on top. Bake at 350° for about 30 minutes. Cut when cool.
Crumb first four ingredients together in a large bowl. Set aside 1 1/2 cups crumbs. To remaining crumb mixture add molasses, water and soda. Stir until well blended, do not use a mixer. Grease and flour bottom of a 13 x 9-inch pan. Sprinkle remaining crumbs. Bake at 350° for 45 to 50 minutes.
Mix with hands; make into small balls. Place on cookie sheet and freeze. When frozen, transfer to a plastic bag. Remove only the amount needed for baking. Bake at 325° for 35 minutes.
Boil chicken about 20 minutes; add broccoli, 1/2 stick butter, salt and pepper to taste. Cook broccoli until tender. Combine soup and mayonnaise. Add 3 spoons of broth to soup and mayonnaise. Cut chicken into bite size pieces. In a casserole dish, layer chicken, broccoli, cheese and soup mixture. Repeat, this time making cheese come out on top. Cook 30 minutes at 350°. Serves 6.
In large bowl, stir eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in 350° oven for 50 to 60 minutes, or until knife inserted between center and edge comes out clean. Cool on wire rack.
Put all ingredients in crock-pot. Put in enough water to cover meat. Cook slow 6 to 8 hours. Remove meat; slice. (Serve with gravy.)
Mix all ingredients well, then fry in Crisco oil in a deep fryer until golden brown. Take out and sprinkle with powdered sugar. It is easiest, if the dough is rolled into little balls before frying.
Cook noodles; drain and return to pot. Halve pepperoni; add to pasta. Stir in pizza sauce, 1 cup Mozzarella cheese, mushrooms, olives and Parmesan cheese. Transfer to 12 x 7-inch baking dish. Top with remaining Mozzarella cheese. Bake at 400° for 15 minutes.
Drain crab meat. Pour lemon juice over crab meat. Combine remaining ingredients. Add to crab meat and juice. Put in saucepan over low heat, stirring occasionally until creamy. Serve with any type of crackers.
Wash rice; place in 3-quart casserole dish. Mix mushroom soup, onion soup and water. Pour 2/3 of mix over rice. Place chicken, skin down, on top of rice. Pour remaining mix over chicken. Salt and pepper to taste. Cover casserole with foil. Bake at 400° about 1 hour or until done.
Combine the 3/4 cup sugar, cinnamon, nutmeg and salt in a saucepan. Stir in the milk, canned pumpkin and beaten egg yolks. Add softened gelatin and cook over medium heat until the mixture begins to thicken and boil. Remove from heat and stir in bourbon. Chill until partially set. Beat egg whites until soft peaks form. Slowly add the 2 tablespoons sugar. Pour into baked pie shell and brown.
Beat eggs and add milk. Sift flour, salt, sugar and baking powder. Add egg and milk. Beat until smooth. Hold finger over bottom of funnel. Pour some batter into hot deep oil (375°) swirling into circles, center to outer edge (3 inches round). Fry until golden brown. Drain on brown paper bags. Sprinkle with powdered sugar.
Mix first 3 ingredients. Cut celery into serving size stalks and stuff with mixture. Sprinkle with parsley and chill until serving time. Makes about 12.
Mix crushed pretzels with 3 tablespoons sugar and melted butter. Pat into a 9 x 13-inch dish and bake at 350° for 10 minutes. Cool.
Mix barbecue sauce and grape jelly together; pour over Little Smokies in crock-pot. Cook on high until hot; turn to low to keep warm.
Beat eggs until yolks and whites are well blended. Add sugar, salt and vanilla. Slowly add whole milk and evaporated milk, stirring constantly. Line 9-inch pan with pastry; rub few drops of cold water over pastry. Add filling; sprinkle top with nutmeg. Bake at 425° for 15 minutes. Reduce to 325° for 15 to 20 minutes until a knife comes out clean.
Combine dry ingredients. Add milk, eggs, oil and salt. Mix well. Pour into greased 8 x 8-inch baking pan. Bake at 350° for 25 to 30 minutes.
Beat sour cream, cream cheese, oregano, garlic powder and red pepper. Spread in a square pan. Pour pizza sauce on top. Layer pepperoni, then pepper. Bake at 350° for 10 minutes. Top with cheese. Bake another 5 minutes. Dip with tortilla chips or any kind you like.
Combine the first 3 ingredients. Float the sherbet on top. Serves 20 to 25.
Combine butter and sugar, creaming until light and fluffy. Add eggs, beaten well. Add flour and salt and mix until smooth. Stir in chopped pecans and vanilla, mixing well.
Drain, squeeze and pick crab. Mix everything else and then add crab. Chill thoroughly. Form into balls. Keep well chilled until party or serving. Add a pretzel stick to each ball and pick up by pretzel stick.
Pound flour into meat. In large skillet, brown meat in hot oil. Drain off excess fat. Combine remaining ingredients; pour over steak. Cover and simmer 45 to 50 minutes or until meat is tender. Makes 6 servings.
In a small bowl, combine first 7 ingredients. Chill until ready to serve. Place lettuce leaf on a serving plate and top with the chilled chicken salad. Garnish with alfalfa sprouts if desired.
Mix first 5 ingredients until crumbly. Press half in 9-inch square pan, heavily greased. Add diced apples. On stove, combine cornstarch, sugar, water and vanilla. Cook over slow heat until thick and clear. Pour over apples. Top with remaining crumbles. Bake at 350° for 45 minutes to 1 hour.
Stir all ingredients (except nuts) together over low heat until Crisco is dissolved. Bring to boil and boil 8 to 10 minutes or soft ball stage, stirring constantly over low or medium heat. Remove from heat and beat with mixer until thick enough to pour. Stir in nuts and pour into a greased, oblong pan or baking dish.
Separate cookies and use only 1 side per candy bar. Top cookie with thin layer of hand-formed caramel. Place in pre-lined candy cavity and cap.
Set cooked spaghetti aside. Brown beef and onion; drain. Set aside. Melt butter; stir in flour. Add milk; stir until thick. Add salt and pepper to taste. Layer ingredients in 13 x 9-inch casserole in this order: spaghetti, meat mix and sausage. Repeat until ingredients are gone. Cook in 350° oven until bubbly.
Heat oven to 200°. Divide popcorn between 2 ungreased baking pans (13 x 9 x 2-inch). In saucepan, heat sugar, butter, corn syrup and salt. Stir occasionally until bubbly around edges. Continue cooking over medium heat for 5 minutes. Remove from heat; stir in soda until foamy. Pour over popped corn, stirring until corn is well coated. Bake 1 hour, stirring every 15 minutes. Makes about 15 cups.
Mix sugar, margarine and butter well, then add eggs and then add remaining ingredients. Pour batter into well-greased and floured Bundt pan and bake at 325° until toothpick inserted comes out clean.
Cook pudding as directed. Pour into cake mix the oil; mix well. Spread into 9 x 12-inch pan. (Can spray with Pam.) Sprinkle chips on top, then sprinkle nuts. Bake 25 to 30 minutes.
Mix and set aside until cool the orange jello, hot water and orange juice. Then add orange sections and can of crushed pineapple (not drained). Let set in refrigerator.
Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 12 minutes. Remove from heat. Add coconut and pecans. Beat until cool and of spreading consistency. Makes 2 2/3 cups or enough for tops of three 8 or 9-inch layers.
Spread rice evenly in a greased 4-quart baking dish. Pour undiluted soup over rice and add water. Sprinkle onion soup mix over rice mixture. Lay chicken, skin side up, on top. Sprinkle salt, pepper and paprika lightly on top. Cover with lid or foil. Bake at 225° for approximately 2 1/3 to 3 hours or until rice and chicken are cooked to your preference.
Cut meat in small pieces and sprinkle with paprika. Brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes more.
Layer cherry pie filling, sprinkled coconut, layer of crushed pineapple, sprinkled coconut. Sprinkle dry cake mix over top. Cut 1 quarter margarine up over top. Bake 35 to 40 minutes at 350°.
Beat eggs, add sugar, oil and pumpkin. Mix dry ingredients and add to pumpkin mixture. Bake in a 9 x 13 x 2-inch pan for 40 minutes at 300°.
Dissolve yeast in water. Add sugar and set aside. In large bowl put 3 cups flour, add yeast and combine. Pat egg and oil into flour mixture of yeast; mix well. Add remaining 3 cups flour and form into a large dough ball. Put in a well oiled bowl and place a wet kitchen towel over dough and refrigerate.
Drain and rinse shrimp. Set aside. Mix all other ingredients until smooth, then stir in shrimp. Chill overnight for best flavor.
Preheat oven to 350°. Cut liver into bite-size pieces and brown with onion and celery in nonstick skillet. Add remaining ingredients, except limas. Place lima beans in a 1-quart casserole dish and pour liver mixture over them. Bake for 45 minutes. Divide evenly. Makes 2 servings.
Preheat oven to 400°. Mix dry ingredients; stir in cracklings. Add milk; place in greased skillet, preferably iron, and bake for 30 minutes.
Cream the butter and sugar together and add eggs. Add flour and spices. In another bowl, mix all fruit well. Add nuts and sprinkle with 1/2 cup of flour. Add cake mix; mix well. Dough should drop from spoon slowly. Pour into 2 tube pans which have been well greased and floured. Cook 2 hours in oven that has been preheated to 300°.
The milk must be whole milk. Heat milk to lukewarm. Make a thin paste of flour with part of the milk. Soak rennet tablet in water for 3 minutes. Add paste and rennet to the milk and stir well. Let stand 40 minutes. Stir curds, put in cheese cloth and drain off whey.
Heat oven to 350°. Grease bottom only of a 9 x 13-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake 33 to 35 minutes. Do not overbake. Cool completely.
Pour hot milk over sugar, shortening and salt. When lukewarm, add 4 cups flour and the eggs; beat well. Add yeast dissolved in 1/4 teaspoon sugar. Add more flour until beater will no longer carry it. Turn out on floured board and knead lightly, working in a little more flour as needed. Put in a greased bowl and let rise to twice its bulk. Work down and let rise again.
In heavy saucepan, combine all ingredients. Stir over low heat until chocolate is melted completely. Serve warm. Yield: 1 2/3 cups.
Make paste with cocoa and food coloring. Cream sugar, shortening and eggs. Blend well. Add cocoa and food coloring mixture to creamed shortening and egg mixture. Combine sifted and measured flour and salt. Add alternately with buttermilk and vanilla to creamed mixture. If you use electric mixer, remove blades and fold in vinegar and soda. Pour batter into three equal portions in 8-inch pans, greased and lined. Bake in 350° for 25 to 30 minutes.
Preheat oven to 350°. Beat egg yolks in a medium bowl. Stir in sweetened condensed milk, ReaLemon brand juice and rind. Pour into prepared crust. Bake 8 to 10 minutes. Cool. Chill. Top with blueberry filling. Garnish with whipped topping. Refrigerate leftovers.
Beat margarine until smooth. Add sugar gradually and beat well until light. Add eggs and vanilla or anise. Beat until light and fluffy, about 10 minutes with electric mixer. Add flour, baking powder and salt. Allow to stand until pizzelle iron heats up. Use paper towel with oil on it and rub over iron. Throw out 1st pizzelles (too much oil absorbed). Use 1 tablespoon of mixture per mold. Pick up pizzelles with a fork, put on paper towel to drain oil off and cool.
In 1-quart shallow casserole, combine peaches, sugar, 1 tablespoon Bisquick and cinnamon. In medium bowl, mix remaining 2/3 cup Bisquick with brown sugar. Cut in margarine until mixture is size of small peas. Stir in milk until moistened. Drop by spoonfuls onto peaches. Bake at 400° for 30 minutes or until toothpick inserted into crust comes out clean. Let stand 5 minutes.
Combine and bring pineapple and water to a boil. Add jello and stir until dissolved. Add 2 cups water and fold in Cool Whip. Add Cheddar cheese (grated). Add chopped pecans. Let sit in refrigerator until firm. This is a very good salad.