HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend cornstarch and cold water. Add boiling water and cook until clear and thick. Chill. Beat egg whites until stiff, but not dry. Turn to low speed. Add sugar, one tablespoon at a time, until dissolved. Add salt and vanilla. Beat in cold cornstarch mixture, then at high speed, beat well. Spread on pie. Bake at 350° for 10 minutes or until golden brown.
Cream together the first 3 ingredients. Beat well. Add zucchini. Beat well. Add last 4 ingredients. Beat well. Pour into 2 loaf pans that have been greased and floured. Bake at 350° for 55 to 60 minutes.
Combine sugar and syrup, bring just to a boil. Remove from heat and add peanut butter. Stir in cereal. Spread into a 9 x 12-inch greased pan. Melt chips together and spread over top of cereal mixture. Cool and cut into squares.
Mix milk into softened cream cheese; add mayo and horseradish and mix well. Add onions, tuna, Worcestershire sauce and hot sauce and mix well. Sprinkle with paprika and chill for 1 hour.
Mix together the first 6 ingredients and pour into pie shell. Bake at 450° for 15 minutes. Lower oven temperature to 350° and bake 30 minutes longer or until top is browned. Let stand 15 minutes before serving. Serves 6 to 8.
Thoroughly mix buttermilk, sugar and pineapple. Pour into ice cube tray and freeze to a mush. Pour mixture into a large bowl and beat until smooth. Blend in the beaten egg whites and vanilla. Return to refrigerator tray. An increase in volume now will require two trays. Freeze until firm.
Mix in bowl first five ingredients. Melt butter in 9 x 13-inch pan, pour dough into butter, then put desired amount of fruit (any kind) over top of dough. Bake in oven at 350° for 30 minutes or until done.
Mix all ingredients together, except ice cream. Let chill. Before serving, you can stir in ice cream if desired.
Remove all unpopped kernels. Put popcorn into a 17 x 2 x 2-inch baking pan. In a saucepan combine sugar, butter or margarine and corn syrup. Cook over medium heat until butter melts and mixture comes to a boil. Cook without stirring for 5 minutes more. Remove from heat. Stir in baking soda and vanilla. Pour over popcorn. Stir to coat popcorn. Bake for 15 minutes; stir and bake 5 to 10 minutes more. Pour corn into a large bowl; cool. Makes 8 cups.
Thoroughly mix beef, crumbs, 1/4 cup soup, onion, egg and seasoning. Shape firmly into 2 loaves. Brown on both sides in skillet in 1 tablespoon shortening. Cover and cook on low heat for 25 minutes. Spoon off fat. Pour remaining soup, mixed with water and mustard, over loaves. Top with cheese and cook.
Mix thoroughly. Pour in greased iron frying pan and bake at 350° until golden brown.
Wash and drain sauerkraut. Add shredded cabbage, onion, apple, salt, pepper, sugar and water. Cook at 325° for 1 hour in a covered casserole. Fry salt pork while sauerkraut is cooking. Add 2 tablespoons flour and brown slowly. Add pork to sauerkraut and serve. Makes 6 servings.
Dissolve jello in hot nectar. Dissolve plain gelatin in 1/2 cup cold water. Mix together. Add enough cold water to make 3 1/2 cups. Chill until slightly thickened. Add grated cream cheese, pineapple and nuts. Chill until set.
Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside.
Cook squash with just enough water to prevent sticking. When tender, mash squash. Add onion, butter, salt, pepper and sage. Cook over low heat uncovered until liquid is gone. Cool to lukewarm. Fold in cheese and cracker crumbs, chilies and milk. Pour into buttered baking dish and top with some additional cheese and cracker crumbs. Bake at 350° for 30 to 45 minutes or until golden brown.
Brown the beef and strain the fat off. Add all ingredients, mix well and cook on medium heat, first 15 minutes. Reduce heat and simmer for about 25 to 30 minutes.
Brown beef and onions until done. Drain meat. Combine remaining ingredients, except biscuits, and add to beef. Pour in a 1 1/2-quart baking dish. Bake at 350° for 25 minutes. Top with biscuits and bake until biscuits are done.
Mix sugar, cocoa and salt together; add eggs and mix well. Add margarine, vanilla and milk; mix well. Add coconut and pecans, mix. Pour into 3 unbaked pie shells. Bake at 350° for 40 minutes.
Heat oven to 350°. Cook bacon to crisp. Crumble and drain. Brown meat, cook onions, add rest of ingredients and stir well. Put in 3 1/2-quart dish. Cooks about 45 minutes.
Combine ingredients. Mix gently until well coated. Refrigerate. Serve on a bed of lettuce or wrapped in flour tortillas.
Preheat oven to 350°. Melt butter and chocolate. Stir and remove from heat. Add sugar, flour, baking powder, vanilla and salt; stir. Add eggs and mix. Pour into a greased 9 x 9-inch pan. Bake 30 minutes.
Wash spinach and trim off stems. In a large pot, steam spinach 3 to 4 minutes. Drain and squeeze out water, then chop. In a medium saucepan, melt butter and saute onion, mushrooms and garlic until onion is translucent. Stir in flour and remove from heat. Gradually stir in milk, oregano, salt, basil and pepper. Return to heat, stir constantly until mixture boils and thickens. Stir a little hot mixture into eggs, return egg mixture to sauce and cook 1 minute, stirring. Stir in Parmesan cheese. Spread a thin layer of sauce in a 9 x 13-inch shallow pan. Layer half the noodles in the dish; spread chopped spinach over noodles. Spoon half the sauce over the spinach. Cover with half the tomato slices, all the Ricotta cheese and half the sliced Mozzarella. Layer remaining noodles, tomatoes and sauce. Top with Mozzarella. Bake, covered, at 375° for 15 minutes. Uncover and bake 20 minutes until hot and fluffy. Let stand 15 minutes before serving. Serves 8.
Warm milk, eggs, sugar and vanilla. Do not boil. Break toast in small pieces. Pour milk mixture over toast pieces. Put in 9 x 11-inch buttered pan or ovenproof dish. Let bread soak 10 minutes or more. Sprinkle cinnamon and sugar on top of pudding. Bake at 350° for about 30 minutes.
Cream sugar and Crisco. Add eggs one at a time and beat well after each addition. Sift all dry ingredients together and gradually add to sugar mixture. Add milk and vanilla. Mix well all ingredients. Place in a cold oven and bake for 1 hour and 45 minutes at 300°.
Cream shortening and sugar; add eggs. Alternately add buttermilk and dry ingredients. Mix hot water and cocoa and add to mixture. Drop by teaspoonful onto greased cookie sheet. Bake 8 to 10 minutes in 400° oven. Cool.
Combine ingredients and cook in saucepan; simmer for 5 minutes, then put in old clean sauce bottle.
Salt and pepper hash browns and put aside. Mix remaining ingredients and mix with potatoes. Bake at 350° for 30 minutes covered and then for 20 minutes uncovered.
Saut steak in oil until brown. Add onions and cook 2 minutes. Stir in carrots, wine, broth, mushrooms with liquid and seasonings. (Boil water for rice.) Bring steak mixture to a boil (start rice). Reduce heat and simmer, covered, for 10 minutes. Add celery and cook 10 minutes longer. Dissolve cornstarch in 1/4 cup water. Stir into meat mixture. Cook, stirring constantly, until thickened. Serve over rice. Serves 6.
Brown ground beef with onion in saucepan; drain. Sprinkle chili powder and cumin over meat; cook and stir 1 minute. Add remaining ingredients except optional toppings; bring to boil. Reduce heat; simmer, uncovered, 20 minutes. Stir. Ladle into bowls; top as desired and serve with additional picante sauce. Serves 6.
Place potatoes, peppers and onion in water in 5-quart casserole with tightly fitting lid. Cook, covered, at 100% power in high power oven, 12 minutes or 24 minutes in a low power oven.
Boil chicken; debone and break into small pieces. Preheat oven to 350°. Crush tortilla chips. Layer half of the ingredients in a 13 x 9-inch baking dish in the following order: tortilla chips, chicken, soup, enchilada sauce, Ro-Tel tomatoes and cheese. Repeat layers. Bake for 40 to 45 minutes.
Mix together cream cheese, powdered sugar and Cool Whip. Spread mixture over cooled crust. Mix together remaining ingredients. Put on top of cheese mixture. Spread remaining Cool Whip on top and sprinkle with chopped nuts. Cover and cool.
Spread rice on bottom of casserole. Put chicken on rice, skin side up. Dilute mushroom soup with milk or water and pour over chicken and rice. Sprinkle onion soup mix over chicken. Bake in a 350° oven for 1 1/4 hours or until rice is cooked.
In a large saucepan, combine milk and pudding mixes until blended. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in 1/2 c. peanut butter until blended. Refrigerate until chilled.
Sift dry ingredients together. Cream sugar and Crisco. Add eggs; beat alternately with dry ingredients. Add apples, nuts and vanilla. Bake for 45 to 55 minutes at 350°. Bake in any pan.
Brown steak with onion in butter. Add water, salt and paprika. Cover tightly and simmer for 30 to 45 minutes. Check periodically that the water hasn't boiled out. Add sour cream and mushrooms and thicken to your liking with cornstarch. Serve over mashed potatoes or rice. Serves 4.
Thoroughly blend milk and ice cream in a bowl. Add pie filling; mix. Beat slowly with rotary beater or at low speed of electric mixer until blended, about 1 minute. Pour immediately into pie crust. Chill until set, about 3 hours. Garnish with prepared or thawed frozen whipped topping, if desired.
Mix graham cracker crumbs with one stick margarine and spread in large Pyrex dish. Beat eggs, remaining margarine and powdered sugar. (Beat with mixer for 15 minutes or until light and fluffy.) Spread mixture on cracker crumbs. Add sliced bananas and spread pineapple over bananas. Spread Cool Whip over pineapple. Top with cherries and pecans.
Mix lemon juice with Eagle Brand milk and sugar. Fold in Cool whip. Add angel food cake and mix well. Garnish with grated lemon or lemon slices. Chill at least 4 hours before serving.
Cream the shortening, sugar and eggs. Add milk and dry ingredients alternately. Bake in a 350° oven in a loaf pan, which has been greased and floured, for 40 minutes or until tests done with toothpick inserted into cake.
Mix sour cream and cheese together and heat in microwave stirring every 30 seconds until warmed and cheese is melted. Do not boil.
Mix flour, sugar, cinnamon, nutmeg, cloves and butter until crumbly. Arrange apples in bottom of unbaked pastry shell. Sprinkle the crumbly mixture over apples. Spoon sour cream over the top. Bake 30 minutes at 400°. Reduce heat to 350° and bake 25 minutes longer.
Sift together all dry ingredients, except sugar. Prepare carrots, pineapple and nuts. Grease and flour 3 (9-inch) round cake pans or a 13 x 9 x 2-inch oblong pan. Preheat oven to 350°. Beat eggs lightly; beat in sugar. Stir in oil, dry ingredients, carrots and pineapple (you should have 3/4 cup pineapple); mix well. Stir in walnuts and coconut. Spread evenly in pans. Bake for 40 to 45 minutes, or until sides shrink slightly and top springs back when touched. Cool layers in pans for 10 minutes, then turn out onto wire racks to cool completely. Frost with a cream cheese icing or white frosting.
Beat together peanut butter and 1/4 cup margarine. Stir in 10x sugar. Stir in cereal. Using one tablespoon of dough, shape into logs. Roll in nuts; set aside.
Brown ground beef; drain. Add kidney beans, taco seasoning and 1 to 1 1/2 cups of water. Simmer 30 minutes.
Saute onion in butter. Add flour, stirring constantly. Cook lightly and slowly. Add milk, then chicken stock. Add parsley and basil. In a large stockpot, blend roux with tomatoes and tomato juice. Heat to boiling and add salt and pepper to taste. Serve piping hot with garnish of Parmesan cheese. Serves 8.
Layer squash, meat, onion and rice in casserole dish. Dot with margarine. Cover with buttered bread crumbs and bake at 350° for 35 minutes.
Combine eggs, sugar, flour and salt and add to scalded milk. Cook until thickened. Cool and add vanilla. Put in freezer and add enough milk and some half and half until freezer is 2/3 full. This is for a gallon freezer.
Place ingredients in order listed into bread machine. Set machine on white bread. When completed, enjoy your no-fat bread!
Mix together rolled oats and 2 cups of any of the combinations listed. Combine separately the liquids, peanut butter, milk or cream. Pour over dry ingredients. Bake in large pans 30 to 60 minutes in 300° oven, stirring every 10 minutes. When cool, if desired, add any of the following: raisins, chopped dates, dried apples or apricots.
Combine potatoes, butter, salt and pepper. Mix well. Stir in all but 1/3 cup onions. Spoon mixture into greased 1 1/2-quart casserole.
Heat orange juice. Stir in Jell-O until dissolved. Beat in orange sherbet until well blended. Add orange slices; mix until well coated. Pour into mold. Chill 2 hours until set. Double the recipe to fill a Bundt pan.
Squeeze out excess juice. Mix and bake at 400° for 45 minutes or until brown.
Add Accent to cream cheese. Chop ingredients. Add to cream cheese. Mix. Form into ball. Sprinkle with paprika to garnish.
Drain liquid from beans and peas. Cut pimentos, onion, celery and pepper into small pieces. Pour oil, sugar, vinegar and salt over vegetables in container. Place cover on container and refrigerate overnight. When ready to serve, drain off liquid. Will keep for days.
Drain the first 4 ingredients, reserving 2 cups mixed juice. Arrange fruit in bottom of a 13 x 9 x 2 baking pan. combine juice and remaining ingredients, except pecans in a small saucepan. Cook over low heat, stirring constantly until slightly thickened. Pour sauce over fruit and top with pecans. Bake at 450° for 45 minutes to 1 hour. Serve hot.
Cream oleo or butter and brown sugar. Add eggs. Sift flour, cream of tartar and baking soda 3 times. Add flour mixture. Roll in wax paper and chill. Slice. Bake at 350° for 8 to 10 minutes or until light brown.
Combine sugar, shortening, salt and food coloring; blend thoroughly. Add remaining ingredients; mix well. Roll out small portions of dough at a time; cut with a biscuit cutter. Place on cookie sheet; if desired, sprinkle with sugar over top of cookies. Bake at 375° for 10 minutes. Yields 24 servings.
Saute onion and celery in oleo; add chicken, rice, vegetables and soy sauce. Mix soup, broth and 2 tablespoons cornstarch. Add to first mixture and put in a 9 x 13-inch pan. Top with cashews. Bake, covered, at 350° for 45 to 50 minutes. Top with chow mein noodles before serving.
Place cabbage and onions in layers in a large bowl. Pour 3/4 cup sugar over this mixture. Bring vinegar, salt, 1 teaspoon sugar, mustard seed and prepared mustard to a boil. Add vegetable oil. Beat mixture well. Spoon over cabbage mixture. Cover and let set in refrigerator for 24 hours before serving. Will keep 2 to 3 weeks.
Mix together flour and 1 cup milk. Add eggs one at a time, stirring after each. Add rest of the milk. Grease long cake pan with roast beef juice or Crisco. Heat in 400° oven slightly then add batter. Bake in hot oven for 30 minutes. Serve immediately with roast beef.
Grease and flour a Bundt pan. Mix ingredients together. Pour into pan and bake at 350° for 50 to 55 minutes. Do not overbake! While warm, place onto serving plate, then sprinkle with powdered sugar.
Combine crumbs, coconut and nuts in a bowl. Stir in condensed milk and rum, mixing well. Shape into 1-inch balls and roll in confectioners sugar to coat. Cover and store in refrigerator. Roll again in sugar just before serving. Makes 6 dozen candies.
Remove skin from chicken. Wash chicken and pat dry. Roll in crushed Rice Krispies and cornflakes. Melt margarine and dribble over coated chicken pieces. Place chicken on cookie sheet and cover with foil. Bake in a 350° oven for 30 minutes and uncover. Continue baking for another 30 minutes or until chicken is golden brown.
Melt butter in a large skillet and saute garlic, onion and rice until garlic and onion are soft. Add remaining ingredients and bring to boil. Cook for 2 minutes. Reduce heat, cover and simmer for 20 to 25 minutes, until the water has evaporated. Remove from heat and let stand for 5 minutes.
Cook bacon strips until crisp. Drain. To part of bacon drippings, add rest of ingredients. Cook over low heat, covered, for 5 to 8 minutes. Top with bacon. Makes 6 servings.
Cream butter. Add sugar; beat well. Add eggs, one at a time, beating well after each addition. Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes, or until cake tests done. Cool cake in pan 10 to 15 minutes; remove from pan and cool completely.
Boil potatoes until almost done. Cool and peel. Grate and add sour cream, pepper, salt, green onions and butter. Mix, then add 1/2 of the cheese. Mix and top with remaining cheese. Bake at 350° for 30 to 40 minutes.
Melt chocolate and add to scalded milk. Mix together cornstarch, sugar and salt. Add chocolate and milk. Cook in double boiler until thickened, stirring constantly. Cool. Pour into ice cube tray and freeze until mushy consistency. Whip the cream. Add vanilla, then fold into chocolate mixture. Return to ice tray, wet bottom and freeze.
Trim the outside of ham, then rub ham with brown sugar and bake 16 or 17 minutes per pound at 300 or 325°. When done remove from oven, pour vinegar over ham and return to oven for 15 minutes. Mix corn starch, pineapple topping, sugar and mustard. Cook and stir over medium heat until dissolved. Baste ham and return to oven for 15 minutes.
Measure flour, sugar and salt into bowl. Cut in butter thoroughly. Beat egg slightly; pour into flour mixture. Mix until flour is moistened. Gather into a ball. Wrap. Chill 4 hours or until firm.
Combine all ingredients except salad oil; mix well. Drop mixture by tablespoons into 1/8 inch hot oil in large skillet. Flatten patties to 1/4 inch thick. Cook until golden brown, turn and brown on other side. Yield: About 14.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. Melt chocolate and oleo together on top of stove; stir occasionally. Dump mixture into large bowl. Add sugar; blend well. Add eggs and vanilla; mix well. Add flour and nuts; mix well. Dump into greased pan. Bake for 30 to 35 minutes, until toothpick inserted in center comes out almost clean. Makes 24 brownies. Frost with Simple Chocolate Frosting.
Bring Cheddar cheese and cream cheese to room temperature. In medium mixing bowl, beat cheeses, sour cream, mustard and onion powder with an electric mixer on medium speed until well combined. Cover; refrigerate several hours or overnight. Shape into a ball. Coat ball with chopped pecans. Cover and refrigerate until ready to serve. Makes 1 ball (about 2 1/3 cups.).
Boil 1 cup water and 3/4 cup shortening until the shortening melts. In mixing bowl, add 1 1/2 cups water, sugar and salt; mix. Dissolve yeast in 1/4 cup warm water. Beat egg and add to water mixture; mix well. Sift 4 cups flour and add to the mixture. Measure 4 1/2 cups more flour and add enough to make a soft dough. Put in greased bowl; cover and let rise 2 to 3 times. Make rolls and place in greased pan. Let rise again; bake for 30 minutes at 350°.
Sift dry ingredients in large bowl, add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Remove and cool on rack. Spread frosting between layers, all sides and top, sprinkle top with 1 cup pecans.
Select small white squashes no more than 4-inches across. Cut into halves at the scalloped edge. Place halves into shallow baking pie plate with small amount of water. Microwave High power until tender or can be easily pricked with a toothpick.
Mix peanut butter and cornflakes in a bowl. Spread on apple slices or half apples.
Drain fruits. Arrange in 1 1/2-quart casserole. Melt butter, add brown sugar and curry; spoon over fruit. Bake for 1 hour, uncovered, at 350°.
Drain tuna. Flake. Combine with cheese, seasonings, carrot, chives and olives. Add small amount French dressing or mayonnaise if desired. Chill thoroughly. Heap into cabbage or lettuce leaf. Makes 6 servings.
Cream margarine and sugar. Add eggs, milk and vanilla. Sift flour, salt and baking powder together. Add to creamed mixture. Make a soft dough. Make balls the size of walnuts. Bake on greased cookie sheet 12 to 15 minutes at 375°.
Mix in order and pour into tube pan. Bake at 350° for 1 hour. Delicious.
In skillet, melt 1 1/2 tablespoons butter. Add almonds and cook until brown. Remove and set aside. In flat dish, combine all seasonings. Coat chicken in flour; pour over seasonings.
Mix the sour cream and the taco mix. Put the ingredients in dish in layers in the order listed. Garnish top with green onions and black olives.
Mix all ingredients with electric mixer. Chill 1 hour. Serve with taco chips.
Beat eggs until light and foamy. Add sugar; beat until thickest. Add rum and cream. Add ice cream; do not mix. Chill 3 to 4 hours before serving. Mix melted ice cream.
Measure and sift together all dry ingredients. Blend in vegetable oil and eggs. Fold in grated carrots and chopped pecans. Pour in 2 cake pans. Bake for 25 to 30 minutes in 360° oven. Ice with simple confectioners sugar icing.
Boil noodles. Put in greased dish. Add egg yolks, sugar, fruit cocktail, vanilla and cinnamon. Beat egg whites and add. Mix thoroughly.
Boil potatoes in jackets. Combine flour, butter, salt and milk for sauce on stove. Add grated cheese to hot sauce. Stir until dissolved. Pour over potatoes that are cooked, peeled and diced.
Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 2 minutes on each side; do not cook longer. Add chives, lime juice, brandy, parsley and mustard to pan; cook for 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Add rest of oil and butter. Pour sauce over chicken. Serve immediately.
Peel and cut carrots into bite-size pieces. Cook in salted water until tender. Do not overcook. Drain well. Mix sugar, oil, vinegar and tomato soup together in pan. Bring to a boil. Pour over warm carrots. Add green pepper and onion. Mix well. Chill overnight.
Wash potatoes; cut into cubes with skin on, about 1 inch square. Put in bowl. Add oil and mix to coat. Mix garlic, parsley, pepper and salt in a bag; shake. Add potatoes to bag and shake to coat. Pour onto cookie sheet. Bake at 400° for 20 to 30 minutes.
Trim fat from meat. If desired, sprinkle with salt and pepper. In a large skillet cook chops in margarine. Cook for 5-7 minutes. Remove chops. Add apple to drippings and cook for 1 minute. Stir in parsley, flour, curry and bouillon. Add milk or cream all at once. Cook and stir until thick and bubbly. Stir in wine or water. Return chops to skillet covering both sides with sauce. Cover and simmer for 10 minutes. To serve, spoon sauce and apples over chops. Serves: 4.
Cook ingredients over medium heat until liquid cooks out. Put on buttered cookie sheet and cook for 15 minutes at 350°. Add a dash of salt, stir and cook 15 additional minutes.
Melt 3 tablespoons margarine. Add cracker crumbs and dill seed; saute until brown. Slice cabbage coarsely. Boil until tender, about 10 minutes. Drain. (Do not overcook.) Place cabbage in 8 x 12 x 2-inch baking dish.
Heat oil. Add onion, garlic, bacon and green pepper. Saute until golden brown. Add beef and stir until lightly brown. Add remaining ingredients. Cover and bring to a quick boil. Lower heat and simmer 30 minutes. Add beans and simmer an additional 15 minutes.
Brown hamburg and drain. Add to taco sauce mix and 3/4 cup water. Simmer for 10 minutes. Transfer to large bowl and cool.
Heat oven to 350°. Mix water and margarine in 12 x 8-inch baking dish until margarine is melted. Stir in stuffing mix and 1/4 cup of the salsa. Arrange chicken over stuffing. Pour remaining 1/2 cup salsa over chicken. Cover with foil. Bake 30 minutes or until chicken is cooked through. Remove foil. Sprinkle with cheese. Bake 5 minutes or until cheese is melted. Makes 4 servings.