HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly grease 13 x 9-inch or 9-inch square pan. Mix spread, sugar and milk in heavy 2 1/2 to 3-quart saucepan; bring to full rolling boil on medium heat, stirring constantly. Continue boiling 5 minutes on medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature; cut into squares. Makes about 3 pounds.
Heat oil in small skillet. Add garlic and remove skillet from heat. Combine bread crumbs, cheese, salt and pepper. Brush chicken with oil from skillet, then dip into crumb mixture. Place on a baking pan and bake at 350° uncovered for about 30 minutes.
Heat oil in a large, heavy saucepan. Add the onions and saute until tender, about 8 minutes. Add the garlic and mushrooms and saute another few minutes, then stir in the thyme. Add the eggplant, tomatoes and stock and simmer gently until the eggplant is tender, about 20 minutes. Allow to cool briefly then puree in blender or food processor. You may have to do in batches. Return the puree to saucepan. Season with salt and pepper. Stir in the sliced mushrooms. Add cooked small pasta, if desired. Simmer 5 more minutes. Serve. Makes 6 to 8 servings.
Mix all filling ingredients. Brown pie shell in conventional oven in a glass pie dish. Pour filling into pie shell. Bake in microwave 15 to 20 minutes on Medium.
Brown onion in margarine. Add tomato paste, salt, vinegar and sugar. Simmer 1 hour. Add wieners and bourbon. Simmer 1/2 hour longer. Serve warm.
Combine beef with salt, pepper and chopped onion. Pat to fit bottom of small coffee can. Place carrot strips, onion, potato and corn over beef; sprinkle with salt, pepper and olives. Cover; cook over medium hot coals for 50 minutes. This recipe will serve 1 person.
Mix in order given and bake at 350° for 45 minutes. Bake in 9 x 11-inch pan.
Stir together and marinate with ribs overnight. Set at room temperature and place in crock-pot. Cook on high 1 to 2 hours, then on low about 5 to 7 hours.
Melt oleo; add flour. Cook until all blended. Add milk (a little at a time). Add 4 ounces cubed Velveeta cheese. Stir until blended. Spray 13 x 9-inch pan with Pam. Place noodles in pan, then add the cheese sauce and mix. Bake at 350° until cheese is melted.
Combine sugar and water in medium saucepan. Heat and stir until sugar dissolves; boil 5 minutes. Cool. Force strawberries through food mill or blend in electric blender; strain to remove seeds. Blend strawberry puree, lemon and orange juices into cool syrup. Pour into ice cube trays. Wrap trays in aluminum foil. Freeze until firm. Twenty minutes before serving, remove from freezer to soften slightly. Serve in sherbet glasses with champagne. Yields 8 to 10 servings.
Blend yogurt and Cool Whip until smooth. Place in prepared graham cracker crust and place in freezer. Freeze thoroughly. Remove about 1 hour before serving.
Pour cans of soup over chicken and arrange slices of mushrooms on top. Pour wine over all. Bake 1 1/2 hours at 350°.
Select firm, ripe eggplant with no bruises. Wrap in heavy wax paper and bake as directed. Remove from oven, peel into chopping bowl. Let cool for a few minutes. Chop medium fine. Grate in onion. Add crushed garlic, salt and pepper. Stir in vinegar and oil. Refrigerate 2 to 3 hours. Serve with bread rounds, crackers or as a side dish. For a variation, use diced tomatoes. Bake at 350° for 30 minutes.
Line pan with 2 cups berries. Bring to a boil the remaining ingredients. Spoon into pie. Umm, umm. Refrigerate until ready to serve.
Dissolve Jell-O in water and add all other ingredients except sour cream. Pour half of mixture in large bowl and let congeal. Spread sour cream over the Jell-O mixture. Pour remaining Jell-O mixture over the sour cream and refrigerate until firm.
Combine Bisquick, cheese and poppy seed. Add egg and milk; mix just enough to blend, then beat vigorously for 1 minute. Turn into a well-greased 9 1/2 x 5 x 3-inch loaf pan. Sprinkle with additional poppy seed. Bake in 350° oven for 50 to 60 minutes or until done. Remove from pan and let it cool in order for it to slice well.
First Layer: Your favorite greens to equal about 1 1/2 heads. Place in a large straight sided clear bowl.
Soak beans several hours. Add 1 teaspoon salt, water to cover and 1/2 the cubed bacon. Cook until beans are tender; drain, reserving 1 1/2 cups liquid. Brown onion and garlic in bacon fat. Add next 5 ingredients and bean liquid. Simmer 15 minutes. Alternate beans and sauce in a casserole. Cover with remaining bacon strips. Bake at 400° for 30 minutes. Serves 6.
Saute onion, green pepper and beef in oil. When beef has lost its red color, add 1 can tomato paste. Stir. Add 2 cans water; stir. Add second can of tomato paste; stir. Add remaining water, salt, pepper, garlic and parsley. Cook for approximately 3 1/2 to 4 hours, until on the thick side. Use a heavy steel pot; cover.
Press crescent rolls onto baking sheet to form crust. Bake at 350° for 12 to 15 minutes.
Melt butter over low heat. Add cheese until melted. Remove from heat. In a separate bowl, mix sour cream, onion, salt and pepper. Add butter and cheese mix. Mix with frozen hash browns. Spread in large casserole dish. Slightly dot the top with butter. Bake at 350° for 30 minutes.
Melt butter. Add all other ingredients and mix well. Pour into pie shell and bake in 350° oven for 1 hour or until set and brown.
Add brown sugar to sauerkraut and kielbasa. The more brown sugar you add, the darker and sweeter the sauerkraut will be. Can be cooked on top of stove or baked in oven.
Combine all ingredients except rice in heavy skillet. Bring to a boil. Cover and simmer for 10 minutes. Stir in rice. Replace lid and simmer 20 minutes or until rice is tender.
Sift dry ingredients on waxed paper. Sift again into an ungreased 8-inch square baking pan. Make three little wells in the dry ingredients and pour the salad oil into one, the vinegar into another and the vanilla into the other. Add milk and stir with a fork until mixture is blended. Bake in this pan in moderate oven for 30 minutes.
Combine first 3 ingredients in large, heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Cover and cook over heat for 2 to 3 minutes to melt sugar crystals on sides of pan. Uncover. Add peanuts and cook, stirring occasionally, to hard-crack stage (300°). Stir in butter and soda.
Cream together first 3 ingredients. Boil Hartshorn in 2 tablespoons water until dissolved. Add anise oil, Hartshorn and vanilla to creamed mixture. Sift baking powder and 2 cups flour into creamed mixture and beat. Alternate milk and enough flour to stiffen. Roll out on floured surface to desired thickness. Cut with cookie cutters. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes. Frost with a Crisco frosting and dip into colored sugars within the same 24 hours. Bake thin and crispy or thick and cakey. Yields 500 to 1000 cookies.
Combine all ingredients and mix. Pour into unbaked pie crust. Bake at 350° for 1 to 1 1/2 hours.
Sift dry ingredients together with sugar. Make a well and add other ingredients to dry mixture; mix until smooth. Grease and flour 2 loaf pans. Pour in mixture. Bake at 350° for 1 hour.
Drain tuna and mash with a fork. Mix together the Ranch dressing, Worcestershire sauce and lemon juice and stir thoroughly into the tuna. Mound a spoonful of tuna onto a toasted cracker and garnish as desired.
In a large bowl, mix flour and salt with shortening. Add iced water and mix well with your hands. Separate dough into two balls. Lay ball on floured surface, then turn over.
Cut dates in 3 pieces. Put soda over dates. Add boiling water and let cool. Put eggs, sugar, oleo, salt and vanilla. Add flour and nuts. Bake 40 to 50 minutes at 350°. Put in an angel food cake pan.
Preheat oven to 450°. Put all ingredients in large plastic bag and shake until potatoes are coated. Put in shallow baking pan, discard bag. Bake 40 minutes, stir occasionally. Garnish with parsley. Makes 8 servings.
Combine ingredients. Drop into deep fryer by spoonfuls. Fry until golden brown, then roll in cinnamon sugar.
Brown chicken in hot fat; brown onion in fat. Add remaining ingredients and simmer 30 minutes. Pour over chicken and bake, uncovered, in moderate oven.
Combine sugar, shortening, molasses and vanilla. Add unbeaten egg, then soda mixture. Add dry ingredients. Blend well. Spread onto greased cookie sheet, then sprinkle top with sugar. Bake at 350° for 10 minutes.
Add your favorites to this basic muffin (berries, nuts, raisins, spices, chocolate chips, etc.). Bake at 425° for 20 to 25 minutes.
Add sugar to eggs, then add butter followed by other ingredients. Pack in boxes in refrigerator for several hours or overnight. Slice thin and bake at 325° for 10 minutes.
Mix together nuts, sugar and butter. Put in 9 x 13-inch pan and bake 15 minutes in 350° oven. Cool. When cool, break and put back in pan (break crust until crumbly).
Combine eggs, sugar and salt. Slowly stir in slightly cooled milk and vanilla. Place six 5-ounce custard cups in shallow pan on oven rack. Pour hot water around cups one inch deep. Pour in custard. Bake in 325° oven 40 to 45 minutes, or until knife inserted in center comes out clean. For one large custard, bake in a one-quart casserole 60 minutes or until done. Do not cut until it is completely cool.
Cook the cornstarch, 2 tablespoons of sugar and water in small saucepan until thickened and mixture is clear. Let cool. Beat the egg whites and salt until stiff. Fold in cornstarch mixture and continue beating until creamy. Gradually add 6 tablespoons of sugar. Pile meringue on pie. Bake at 325° for 20 minutes or until golden brown.
Bake at 450° for 10 to 15 minutes (until set); reduce to 350° and bake 25 to 30 minutes until knife comes out clean.
Break graham crackers into fourths and line a cookie sheet. Cook brown sugar and margarine and nuts for 2 minutes after it bubbles but don't boil it. Stir in vanilla. Pour over crackers. Bake at 350° for 8 to 10 minutes. Let cool and break into pieces.
Beat all ingredients together with electric mixer until smooth. Pour into well-greased deep muffin cups (3/4 full). Bake at 425° until golden brown, 35 to 45 minutes. Serve immediately. Makes 5 to 9 popovers.
Blend all ingredients in food processor; place in freezer until almost completely frozen. Re-blend and serve.
Place the tea bags into 2 cups of boiling water until tea is made; remove tea bags. Stir in 2 cups of sugar until dissolved. Add remaining 7 cups boiling water until well mixed. Let mixture cool, then add orange juice, lemonade and peach brandy. Place mixture in freezer containers and put in freezer for several days until it is frozen. Scrape frozen mixture with a spoon and fill glass two-thirds full. Add 7-Up and stir until well mixed.
Mix together and pat out on wax paper coated with Bisquick. Cut out biscuits and place in 9 x 12 pan that contains 1/2 stick melted butter. Pour another 1/2 stick melted butter on top of biscuits. Bake 10 minutes at 425°.
Mix all ingredients except the sweet and sour sauce or the barbecue sauce. Divide into 6 equal portions. Shape into 4 x 2-inch loaf. Bake uncovered at 350° for 35 minutes and top each with 1 teaspoon of the sweet and sour or barbecue sauce. Serves 6.
Prepare rice and broccoli according to directions. Saute celery and onion. Melt Cheez Whiz in 1/2 cup water. Combine all. Bake at 350° for 30 minutes.
Dissolve yeast and sugar in water. Add 1 cup flour, shortening, salt and egg. Add rest of flour. Cover and let rise until double. Stir down and put in greased muffin pans. Let double. Bake 15 to 20 minutes at 375° to 400°. Makes 1 dozen.
Add sugar to spaghetti sauce; stir and set aside. Peel eggplant and cut into 1/4-inch thick slices. In oiled 10 x 6-inch baking dish, place half of eggplant slices. Spoon on half of sauce. Top with half of cheese. Repeat layers. Bake in 350° oven for 1 hour or until top is browned and eggplant is tender. Let stand 10 minutes for easier serving.
In saucepan over medium heat, mix sugar and water. Heat until mixture is clear, then let cool completely. Dissolve Fruit Fresh in water, lemon juice, almond extract and vanilla extract. Add mixture to cooled syrup. This will keep in the fridge for several weeks.
Saute onion in butter. Stir in bread crumbs and heat until light brown. Mix 1/2 the crumbs with seasonings. Add enough liquid to moisten. Makes 4 1/2 cups of stuffing.
Mix sugar, oleo, salt and milk in a thick pan. Cook 6 minutes after it starts boiling. Take off stove and add marshmallow cream, nuts and silver bells. Stir well. Drop by spoon onto wax paper.
Mix together and bake in greased 9 x 13-inch pan at 350° for 35 to 45 minutes. Frost while warm.
Combine pulp, sugar and eggs. Stir in flour with baking powder. Add to pulp mixture alternately with a combination of the cream, buttermilk and soda. Use a pastry brush to coat baking pan well with melted butter. Stir remaining butter into pulp mixture. Stir in cinnamon. Mix well and pour into 13 x 9 x 3-inch baking pan. Bake at 325° for half an hour.
Cook ground beef in a little oil; drain off fat. Add onions, garlic, spaghetti sauce, stewed tomatoes and undrained mushrooms; mix well. Simmer 20 minutes, or until onions are soft. Cook macaroni; drain and rinse with cold water. Put macaroni in dish, then sauce. Spread with sour cream. Top with cheeses. Bake at 350° for 35 to 45 minutes (covered). Makes large baking dish.
Mix sugar, cocoa, milk, salt and butter. Boil for 3 minutes. Add vanilla and nuts. Beat until creamy. Pour into a buttered pan.
Make boxed chicken dressing using juice from soymeat and the potato water. Saute soymeat. Add soymeat to dressing. Add onion and cornbread. Add eggs, hard-boiled and scrambled. Add margarine. Secret to dressing is to keep it moist. Add more flavored water as necessary. Bake in low oven as any other dressing. Great with holiday dinners.
Cook rosamarina 7 to 10 minutes. Drain and set aside. Cook juices form oranges and pineapple with flour, eggs, salt and sugar. Cook until slightly thick (will be runny). Cool, then add to rosamarina. Let set overnight. Next day, add Cool Whip and drained fruit.
Make pastry for one 9-inch pie. Beat ingredients together with rotary beater. Pour into pastry lined pan. Bake at 375° for 50 minutes.
Combine apples, sugar and cinnamon. Pour into 1-quart baking dish (well-greased). Mix remaining ingredients and drop by spoonfuls onto fruit. Bake at 400° for 15 minutes; reduce heat to 350° and bake 10 minutes longer or until fruit is tender and dough is golden brown. Serve warm with cream or ice cream.
Combine all ingredients in big pot and cook on top of stove until very thick. Put in jars and seal.
Beat butter, sugar, honey, egg and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour, baking powder, baking soda and salt. Mix well. Cover. Refrigerate at least 2 hours.
Heat oven to 350°. Grease baking sheet, 15 x 10-inch. Beat sugar, oil, pumpkin and eggs in large mixer bowl on medium for 1 to 2 minutes. Stir in Bisquick, cinnamon and raisins. Pour into pan. Bake until knife comes out clean, 25 to 30 minutes; cool. Frost with Cream Cheese Frosting. Cut into bars. Makes about 50 (3 x 1-inch) bars. Refrigerate remaining bars.
Heat oven to 350°. Combine shortening, cream cheese and 1 1/4 cups sugar in large bowl. Beat at medium speed until well blended. Beat in egg yolk, lemon extract and lemon peel. Combine flour, oats and salt. Stir into creamed mixture with spoon until blended. Drop rounded teaspoons of dough 2 inches apart onto ungreased baking sheet. Beat whole egg with reserved egg white. Brush over tops of cookies. Sprinkle lightly with sugar. Press almond slices lightly on top. Bake at 350° for 10 to 12 minutes or until edges are lightly browned. Cook 2 minutes on cookie sheet before removing. Makes 6 dozen.
Cream sugars and shortening. Add eggs and vanilla. Cream well. Add dry ingredients and mix well.
Add can cream of mushroom soup. Saute green peppers and onions in butter until soft. Add to rice mixture. Add jar of Cheez Whiz, mushrooms and thawed broccoli; mix well. Put in casserole and top with potato chips or onion rings. Bake at 350° about 45 minutes.
Wash cucumbers and drain. Slice thin, as for table use. Mix all other ingredients and pour over slices. Mix together lightly. Place in glass jars and refrigerate. Can be eaten after 24 hours. Nice and crispy.
Saute onion and celery in butter. Mix all ingredients together and put in glass baking pan (9 x 13-inch). Cover with foil and bake at 350° for 1 hour.
Mix together the cake mix, water, oil, eggs and pudding. Mix together the nuts, sugar and cinnamon. Grease and flour a Bundt pan. Put 1/4 of nut mixture in pan first. Alternately layer cake mix and nut mixture, finishing with cake mixture on top. Bake in 325° oven for 1 hour.
Beat yolks and whites of eggs separately. Add sugar and evaporated milk to yolks; beat well. Fold in beaten egg whites to which salt has been added. Pour into freezer can. Add enough milk to cover top of dasher. Do not overfill. Allow room for expansion in freezing. Freeze according to freezer directions. Yield: 1 gallon.
In heavy bottomed 4-quart pot, make a dark roux of flour and oil, stirring constantly, so as not to burn. When brown, add celery, onions, green pepper and garlic. Stir this roux until vegetables become slightly browned. Add juice from tomatoes and tomato sauce. Cut tomatoes in small pieces and add water. Bring mix to boil, stirring frequently. Lower to simmer for 30 minutes. Taste for seasoning and add okra; simmer for 1 hour. Add shrimp and scallops and cook 30 minutes longer, tasting for seasonings. Serve over rice.
Combine all ingredients in a medium bowl and whisk until smooth. Refrigerate. This is a great coleslaw dressing. Makes about 2 1/4 cups.
Dice sliced corned beef. Put all ingredients in small saucepan. Heat 5 minutes over low heat. Add more milk for spreading consistency. Serve warm on cocktail rye bread or rye crackers. May be doubled.
Mix yeast and sugar with 1/3 cup warm water. Let foam 5 minutes. Add salt, 3 cups water and olive oil. Mix in flour, starting with 5 cups, and adding enough so dough is easy to handle. Knead 10 to 15 minutes.
Mix cake mix, 1 teaspoon coconut flavoring and 1 package coconut; bake according to cake mix directions. In a 2-cup measuring bowl, mix 2/3 cup evaporated milk, 1 teaspoon coconut flavoring, 1 teaspoon vanilla flavoring and 1/2 cup powdered sugar. Fill measuring bowl the rest of the way with water and mix. Pour mixture over hot cake. Cool and top with Cool Whip and coconut. Refrigerate.
Fry hamburger and onion until well done. Cook spaghetti in salted water until desired tenderness is reached. Drain. Combine hamburger mixture with spaghetti and add tomatoes. Season with salt and pepper. Add 1/2 teaspoon sugar. Pour into buttered casserole and sprinkle with cheese. Bake in a 350° oven for 30 minutes or until heated through.
Rattle Watch: Volunteer fire groups in the early North American settlements would keep watch in the towns at night and warned the local people of fire by sounding their rattles.
Cook and drain broccoli very well. Combine remaining ingredients except butter and crumbs. Add broccoli into mixture. Spoon into buttered 9 x 13-inch casserole. Melt butter in saucepan. Add crumbs. Mix well. Sprinkle crumb mixture over casserole. Bake at 350° for 30 minutes until hot and bubbly.
Break angel food cake into bite size pieces; place in a large rectangular pan or glass dish (about 9 x 15-inch). Mix the sour cream, instant pudding and milk until smooth, by hand; pour over cake pieces. Garnish with sliced fruits. Refrigerate overnight.
Cream butter and sugar. Add eggs, one at a time, beating 3 minutes for each. Mix walnuts through 1/2 cup flour and baking powder. Set aside. Add remaining flour and milk alternately. Add walnuts. Add vanilla last. Bake in a greased 10-inch tube pan at 350° for 75 minutes or until toothpick inserted comes out clean.
Saute onion in butter. Add meat; cook until almost done. Add 1 cup water; more if necessary. Add all other ingredients. Bake 45 minutes at 350°. Serves 12.
Simmer cider, sticks and juice for 15 minutes. Add other ingredients in bag and simmer to taste.
Mix all ingredients together until spreading consistency. May need to add more milk, a little at a time.
In skillet, slowly saute chicken in Butter Buds 4 to 5 minutes. Remove and set aside. Mix cornstarch and juice. Stir in 57 sauce and marmalade. Pour into skillet, stirring until thickened. Place chicken in sauce. Heat. Makes 4 servings.
Place chicken in greased baking dish. Top with cheese slices. Combine soup, sherry and cream; pour over cheese. Sprinkle with stuffing crumbs. Pour butter over all. Bake 1 hour at 350°.
Dissolve Jell-O in boiling water. Add Miracle Whip, vinegar and garlic salt. Beat with hand beater until blended. Chill until partially set. Add corned beef with any or all of the nuts and vegetables. Chill until firm.
Prepare pudding and chill 30 minutes. Mash cookies. Spread bottom and side of pan. Grate candy bar on top. Sprinkle some cookie crumbs on top with candy bar. Put 2 tablespoons Cool Whip in middle and top with 1/2 slice of lime on Cool Whip.
Combine all ingredients. Put into baking dish. Bake at 350° for 45 minutes. Serve hot with your favorite crackers.
In a large pot, season water with salt and pepper. Add washed, cut up chicken parts. Cook until tender. Remove chicken and pour broth through strainer; set aside chicken to cool. Saving all the broth, return to stove. Add onions, celery, carrots and potatoes; adjust seasoning to taste.
Mix sugar, eggs, oil, salt, cinnamon, nutmeg and orange juice in bowl. Add pumpkin and mix well. Stir in flour and soda. Place in 2 well-greased loaf pans. Bake at 350° for 1 hour.
Heat oven to 350°. Grease pie plate. Sprinkle pecans in plate. Beat remaining ingredients until smooth. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes.
Combine all ingredients and bring to soft ball stage (238° to 240° on candy thermometer), stirring constantly. Remove from heat. Stir until mixture thickens, becomes creamy and cloudy and pecans stay suspended in mixture. Spoon onto buttered waxed paper layered over newspaper. Will make up to 50, depending in size. Let cool and transfer to covered tins.
Mix ingredients together in bowl. Store in air tight container.To make 1 cup of cocoa place 1/3 c. of mixture in a cup of hot water.
Cut potatoes into greased casserole. Combine flour, salt and brown sugar. Pour over potatoes. Dot with butter, marshmallows and almonds. Cover with cream. Bake in oven for 40 to 45 minutes.
Mix ingredients in order given. Grease and flour loaf pan. Bake slowly at 325° for 75 to 90 minutes. Cool on rack.
Dredge chicken breasts in seasoned flour saving the extra flour. Brown chicken in large skillet. Set aside. In same skillet, saute garlic. Add chicken stock. Make thickener from remaining seasoned flour and use to make gravy. Add soy sauce and brown sugar. Put chicken breasts back into gravy. Cover and simmer slowly until chicken is done. If skillet is too small, transfer everything to larger pot. Serve with rice.
Cook squash and onion until tender, 8 to 15 minutes. Drain and mash. Add other ingredients and mix thoroughly. Place in ovenproof dish. Bake for 1 hour at 300°.
Put first 3 ingredients in enough water to cook broccoli until very tender. Then add milk. Melt butter and add flour to butter until thick like paste. Add the butter-flour mixture to broccoli-milk mixture and heat until desired thickness.
Mix 7-Up with marshmallows and heat until melted. Add Jell-O; stir and dissolve. Slowly add hot mixture to cream cheese; whip until smooth. Add pineapple and nuts. Chill until partially set. Fold in whipped cream and mayonnaise. Pour into 2-quart mold and chill overnight. Garnish with sugar frosted grapes, if desired, and serve. Grapes go into center if you use a ring mold, otherwise around edge of plate.
Make jello according to directions, leaving off 1/2 cup liquid. Cool but do not set. Blend in remaining ingredients.