HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 5 ingredients and set aside. Sift together rest of ingredients. Add to first mixture; mix well. Pour into greased and floured bread tins. Bake in preheated oven at 325° for approximately 1 hour and 15 minutes. Makes 2 loaves.
Combine sugar and syrup in Dutch oven; cook over low heat until candy thermometer registers 300°. Remove from heat; stir in soda, water and vanilla. Spread mixture onto a warm buttered 15 x 10-inch jelly roll pan. Allow peanut brittle to cool; break into pieces. Yields about 2 pounds.
Mix all dry ingredients together and stir with a spoon. Put the rest of the ingredients in your mixer, one at a time. Preheat oven to 350°.
Chill white grape juice and ginger ale until very cold. Pour into a punch bowl together to mix. Ice rings may be made from another recipe of punch, adding fresh berries and fresh mint leaves. Freeze until firm. Unmold and add to punch at serving time. This is a light and refreshing punch.
Mix together ingredients and seasonings. Mold into a rounded loaf. Spread 2 tablespoons additional ketchup over top of loaf. Cover loosely with plastic wrap. Microwave at Medium-High (7) for 25 to 30 minutes. When oven signals, remove meat loaf and let stand about 10 minutes to firm before serving.
Sift dry ingredients together; cut in butter. Combine orange rind, orange juice and eggs. Add to dry ingredients, mixing just to moisten. Fold in coarsely chopped cranberries, nuts and vanilla. Turn into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 55 to 60 minutes (or until done). Slices best the next day.
Mix all but soup and water. Make into meat balls and brown in skillet. Drain. Stir soup in meat drippings until brown. Add water. Mix well. Add meat balls. Cover and simmer about 25 minutes. Serve over rice.
Preheat broiler. Combine soy sauce, lemon juice, sesame oil, garlic and ginger in a small bowl. Place red pepper and chicken on broiler pan 3 inches from heat. Broil chicken, 3 minutes per side, until opaque. Broil pepper until skin is black, turning, about 10 minutes. Place pepper in brown paper bag until cool; peel, core, seed and slice into strips. Slice chicken into strips. Toss with pepper, noodles and sauce. Serve warm or chilled.
In large skillet with a tight fitting lid, brown chops in oil about 5 minutes to each side. Drain off excess fat. Sprinkle celery, brown sugar, lemon juice and seasonings evenly over chops. Pour tomato sauce over all. Cover, simmer over low heat 1 hour or until chops are tender.
In saucepan combine sugar, flour, salt, cocoa, and egg yolks; stir in enough milk to make good paste. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes; gradually adding remaining milk. Remove from heat. Add butter and vanilla. Pour into cooled baked pastry shell. Spread meringue on top of pie and bake at 350° for 12-15 minutes.
Microwave first 5 ingredients on High for 12 minutes, stirring at 4 minutes. Add baking powder to mixture, then cook on High for 1 minutes. Beat until sticky, drop on foil.
Cook macaroni according to directions. Drain and rinse with cold water until cool. Drain well. Combine remaining ingredients in large bowl. Add pasta or macaroni and mix well. Serve at room temperature or chilled. Serves 6 to 8.
Make syrup of water and sugar. Cool and add juices to tea. Just before serving, add ginger ale. Serve over ice in tall glasses. Garnish with fresh mint. The base may be frozen. Before serving, let base thaw partially and serve with ginger ale and mint.
Boil water and margarine. Add flour and stir until it leaves side of pan. Add eggs, one at a time beating by hand until mixed. Spread in 9 x 13 pan. Bake at 400° for 25 minutes. Cool.
Mix first 5 ingredients. Pour in pie shell. Bake at 450° until crust is nice and brown. Finish baking at 375°. Shake to tell when done.
Cube steak and cut into 4 x 6-inch pieces. On each piece, put 2 slices of raw bacon, 4 thin slices of carrots, 4 thin slices of green pepper and a few pieces of onion. Roll up, tie with string and roll in flour. Salt and pepper. Brown all sides.
Heat oven to 325°. Grease bottoms only of 2 loaf pans (9 x 5 x 3-inch). Blend all ingredients on low speed for 1 minute, scraping bowl constantly. Beat on medium speed for 1 minute. Don't overmix. Pour into pans. Bake until wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Cool 10 minutes. Remove from pans. Cool completely. Yield: 2 loaves.
In blender or food processor, combine all ingredients. Cover and process until smooth. Pour and serve immediately. Diabetic exchange - 1 fruit, 1 milk. Makes 3 servings, 161 calories each.
Place grahams in 13 x 9-inch pan and drizzle with melted oleo.
Pour your milk in a mixing bowl. Add your lemonade and stir until well mixed. Then add the Cool Whip, then mix with a big mixing spoon, lightly combining. Pour into the pie shell. Chill. Makes four servings.
Drain cherries well. Let stand on paper towels. Combine butter, syrup and salt; stir in sugar. Knead until smooth. Chill if too soft. Shape about 1 teaspoon of mixture around each cherry. Place on wax paper lined pan. Chill. In deep bowl over pan of hot water, melt chocolate coating. Stir constantly. Do not add any liquid. Holding onto stems, dip cherries, one at a time, into melted mixture. Spoon over cherries to coat. Place back on waxed paper. Put in refrigerator to harden. Store covered in a cool place. Let ripen for a week or two, so fondant will begin to liquefy. Makes 60 covered cherries.
Preheat oven to 400°. Cook sausage, onion and green pepper in a skillet until sausage is brown and crumbly. Stir in flour, tomato paste, salt, chili powder and pepper. Remove from heat. Stir in cheese and olives. Spread evenly in 9-inch square pan.
Mix powdered sugar, butter, milk and vanilla in a large bowl. Beat with mixer. Add more milk 1 teaspoon at a time. Should be thin.
Mix ground beef, onion, salt and pepper. Brown. Pour in tomato juice. Add cumin, chili powder and sugar. (Chili powder can be adjusted to suit taste.) Add the 3 cans of beans. Let simmer for 2 to 3 hours.
Boil chicken without skin and debone. Cook broccoli and spread on bottom of buttered dish. In another bowl, combine chicken, soups and mushrooms; pour over broccoli. Prepare stuffing mix and top casserole. Bake at 350° for 30 minutes.
Place all ingredients, except nuts, in large bowl. Microwave on Medium (50% power) until chocolate chips melt, 3 to 5 minutes. Stir once or twice during cooking. Stir in nuts. Pour in well greased dish, 8 x 8-inches. Refrigerate.
Simmer clams in juice for 5 minutes. Cook onion, green pepper, celery and celery leaves in a little butter until tender. Combine with thyme, pepper, mustard and bread crumbs. Mix well with clams. Grease clam shells, fill with mixture and sprinkle lightly with paprika. Bake at 350° for 25 to 30 minutes.
Brown sausage and drain. Set to the side. Mix eggs, whipping cream and pimento peppers together. Divide sausage and place into uncooked pie crusts. Place cheese over sausage and pour egg, whipping cream and pimento pepper mixture over sausage and cheese. Bake at 350° for 20 to 25 minutes.
Fry pork chops and put in a 9 x 13-inch pan. Put one layer of potatoes, then one layer onions. Do this until onions and potatoes are used up. Then put 2 cans cream of chicken in a pot with 2 cans water. Heat and pour over pork chops, potatoes and onions. Bake at 350° for 55 to 60 minutes. Salt to taste.
Put the whole chickens in a thick-bottomed saucepan with the offal. Cover with 2 big glassfuls of water; add salt, butter, crushed garlic, whole onion, paprika, cumin and the small bunch of coriander, which should be removed when the chicken is cooked. Cook with the lid on over a moderate heat, turning the chickens over from time to time so that they are well impregnated with the sauce. Add water if necessary. Take the onion out as soon as it is cooked and put on one side. When the chickens are cooked, i.e., the flesh comes away from the bones easily between the fingers, mash the onion with a small piece of chicken liver either in an electric blender or in a vegetable sieve. Mix a teaspoonful of flour with the liver and onion and then add this to the saucepan. Check the seasoning and remove the saucepan from the heat as soon as the sauce has thickened. Twenty minutes before serving, heat 100 g (4 ounces) of butter and a ladleful of oil in a pan and fry the chickens golden brown all over. Arrange on a hot dish. Reheat the chicken sauce without letting it boil away. Add 2 soupspoonfuls of the frying fat, stirring the saucepan with a circular stirring movement and pour over the chicken. Serve at once.
Mix first 3 ingredients together. Drop on cookie sheet. Bake 8 to 10 minutes. Top with Hershey's Hugs.
Grease a 9 x 13-inch pan with butter. Put in pineapple; over that, spread pie filling. If you like coconut, spread on filling, then spread cake mix on top. Melt butter and pour over top of dry cake mix. Bake 20 or 30 minutes at 350°.
Combine jello, boiling water and sugar until dissolved. Add cold water. Stir, then add rest of ingredients. Refrigerate until firm.
Cream butter and brown sugar together until fluffy. Beat in egg and molasses. Sift together flour (resift), soda, baking powder, cinnamon and spices. Add dry ingredients to butter mixture, alternately with buttermilk. Stir in chopped fruit and nuts.
Melt baking chocolate and butter or margarine in saucepan over low heat. Add sugar, salt and vanilla; combine well. Dissolve cornstarch in the milk; add this to the other ingredients and stir over medium heat until thickening begins.
Drain the sauerkraut 15 minutes in a colander. Cut with scissors into 1-inch pieces. Mix all ingredients together in a large bowl. Cover and store in the refrigerator for 24 hours. The salad will store indefinitely. Serves 8 to 10.
Mix in a boiler the sugar, cocoa, milk and margarine. Bring to a boil under moderate heat. Boil 2 minutes. Remove from heat and add vanilla, oats, peanut butter and pecans. Stir together well. Drop by spoonful on wax paper. Let dry. They are ready to eat. Enjoy.
Dissolve orange, cherry and lime Jell-O separately, each in 1 cup boiling water. Congeal and cut into cubes. Next, dissolve lemon Jell-O in 1 cup boiling water and cool. Stir in sour cream, pecans and drained crushed pineapple. Fold in Jell-O cubes and mix until colors are distributed. Pour into mold and congeal. Use mayonnaise to grease mold.
Cream butter and sugar until fluffy. Beat in chocolate syrup. Add eggs, one at a time, beating well after each addition. Beat in flour. Fold in nuts. Pour batter into greased and floured 15 x 10-inch pan. Bake at 350° for 25 minutes.
Grease an 8 x 8-inch pan and place in a 450° oven while preparing cornbread. Combine dry ingredients. Mix wet ingredients well and pour into dry ingredients, stirring until lumps are just barely removed. Pour into hot pan. Bake at 450° for 20 minutes.
Mix jello and cake mix. Add water, berries and Wesson oil. Add eggs one at a time. Beat well. Bake at 350° until cake springs back to touch.
Crumble bacon; cut flower heads into small pieces. Peel stems and slice. Combine with other ingredients.
Mix together and freeze for 24 hours. Thaw 2 hours before serving. Mix with large bottle of 7-Up.
Saute chopped celery and onion in margarine until soft. Combine all ingredients and pour into 2 qt. casserole. Bake at 350 degrees for 45 min.
Brown roast. Add water (about 1 1/2 cups). Cover and simmer slowly until well done. Remove pork and shred, removing fat and bone. Cool broth in which it was cooked. Remove fat from top and use 1 cup of remaining liquid. Combine pork liquid, catsup and other ingredients and mix well. Simmer slowly for 3 hours.
Mix all ingredients together, putting 1 cup of nuts to the side. Mix well and shape into one ball. Place on center of dish, flattening bottom. Put cup of nuts on outside of ball. Chill for one hour. Serve with choice of crackers.
Combine peanut butter, sugar, walnuts and butter in mixing bowl. Shape into 1/2-inch balls. Roll each ball in coconut. Chill. Makes about 3 dozen.
Mix crackers and butter. Press into 9 x 13-inch pan. Mix rest of ingredients and top with Cool Whip. Garnish with candy. Refrigerate.
Grease and flour 2 round cake pans. Stir flour, sugar, salt, baking powder and soda and cinnamon together. Add carrots, undrained pineapple, oil, coconut and eggs; beat well. Bake at 350° for 35 minutes. Cool on rack. Frost with cream cheese frosting.
Preheat the oven to 350°. Combine raisins and hazelnuts in a food processor or blender and process until finely chopped. With the motor running, add honey and cheese. Continue to process until a soft ball forms. Spoon cheese mixture into cavities of the pears and set them in an ovenproof casserole. Pour juice around them and bake until pears are tender (about 35 minutes). Serve hot as a dessert, breakfast or snack. Makes 4 servings.
Put hamburger in baking dish. Add salt to taste and onion. Put Tater Tots over meat. Spread soup over entire mixture. Do not add liquid to soup. Bake at 350° for 1 hour.
Preheat oven to 325°. Line 2 cookie sheets with brown paper. Beat egg whites until frothy. Add cream of tartar. Gradually add sugar and continue to beat on high until stiff peaks are formed. Fold in mint extract, food coloring and chocolate chips.
Mix the flour, sugar, milk and salt together. Melt the butter in pan (and sides). Pour in flour mixture, then add peaches. Bake for 1 hour at 350°.
You must use an old coffee cup and a regular teaspoon for measuring. Must use lard. Roll out and cut with cookie cutter. Bake in moderate oven about 350° for 10 to 12 minutes. This is an old fashion recipe.
Put jello in a large bowl and add 2 cups of boiling water; stir to dissolve gelatin. Cool to room temperature and add cream cheese (softened) with the pineapple juice until there are no lumps. Then add the Ricotta cheese also softened with pineapple juice. If not enough pineapple juice to make up 2 cups, use water and add to mixture in the bowl. Allow to cool in refrigerator until the mixture begins to thicken, then stir in the crushed pineapple. Pour in a 10 x 13 x 2-inch pan or dish and refrigerate 4 to 6 hours.
Mix well and spread on 9 x 13-inch pan. Put melted chocolate on top. Eat.
Combine all ingredients in a large salad bowl; toss lightly and chill well. Makes 6 to 8 servings.
Stir dry ingredients in a heavy pan. Mix liquids (except food coloring) and add to the dry ingredients. Blend well. Cook over moderate heat. Stir until dough pulls away from the pan or until it can be formed into a ball. Turn the dough onto a board and knead. Add coloring and knead. Store in an airtight container and refrigerate.
Crumble the Oreos and place in a 9 x 13 inch pan. Pour melted butter over the top. Mix pudding, sugar, milk and cream cheese until smooth. Fold in Cool Whip. Spread over Oreos. Lightly sprinkle bits of Oreo on top of filling. Refrigerate to set.
Butter 9 x 13-inch cake pan. Spread bread cubes evenly over bottom of pan. Mix eggs and milk. Add rest of ingredients. Mix well. Pour over bread cubes and let stand covered in refrigerator overnight.
Remove core from cabbage. Slice cabbage into quarters and slice thinly. Cut longer strips in half. Chop onion and place cabbage and onion into bowl. (I use a large Tupperware container with a lid.)
Mix cream cheese and milk with a mixer. Stir in lemon juice, pineapple, Cool Whip and chopped nuts. Chill and serve.
Combine all ingredients and cook in a browning bag or enclosed in aluminum foil. Bake at 400° for approximately 2 1/2 hours or until golden brown.
Cut shortening into mixture of flour, salt, egg and vinegar and add water a little at a time. Bake, with filling, at 425° for 30 minutes.
Beat oil, vinegar, sugar and pepper together with a fork. Toss beans, onion rings and dressing together. Cover tightly and refrigerate 1 to 2 hours before serving. Yields 4 servings.
Cover cucumbers with boiling water. Let sit for 4 to 5 hours. Pack into pint jars. Make boiling solution (might have to triple recipe); boil for 5 minutes. Pour over quartered cukes to within 1/2-inch of top of jar. Put through water bath for 15 minutes. Yields approximately 18 pints.
Melt margarine. Saute onion, pepper and mushrooms until tender. Stir in next 5 ingredients. Add noodles and mix. Pour in greased pan. Top with cheese. Bake, uncovered, at 400° for 20 minutes.
Preheat oven to 375°. Cook vegetables as package directs. Drain. Cook onion, celery and thyme in butter until tender. Add soup and milk. Stir until smooth. In baking dish, combine turkey, pepper and cooked vegetables. Add soup mixture, stirring gently to mix. Unroll crescent rolls, pressing perforations to seal. Cut lengthwise into 8 strips, about 3/4-inch wide. Arrange over pie in a lattice, cutting to fit as needed. Press ends to baking dish. Bake 30 minutes or until golden brown.
In a small bowl, combine chicken, soy sauce and oil. Place broccoli and 1/2 cup of broth in wok. Cook over medium heat for 5 minutes, stirring once every minute. Push up sides.
Make brine of salt and water; boil and pour over cucumbers, boiling hot. Let stand one week. In hot weather, skim daily. Drain and cut in chunks. For the next 3 mornings, make a boiling hot solution of 1 gallon water and 1 tablespoon powdered alum and pour over the pickles; make this fresh hot bath for 3 mornings. On the 4th morning, drain and discard alum water. Heat vinegar, 5 cups sugar, pickling spice and celery seed to boiling point and pour over the pickles. On the 5th morning, drain this liquid off and add 2 cups more sugar; heat again to boiling point and pour over the pickles. On the 6th morning, drain liquid; add 1 cup sugar. Heat and pack the pickles in jar and seal.
Mix tuna and mayonnaise. Butter bread and lightly brown under broiler. Spread tuna on toasted bread. Add slice of tomato. Cover with slice of cheese. Place in broiler until cheese is melted.
Mix butter, sour cream, soup and half and half together, then add thawed hash browns. Pour in casserole dish and top with crumbled Ritz crackers and melted butter. Bake 1 hour at 350°.
Combine water and flour. Work in cheese and sausage. Form into walnut size balls. Bake at 375° for 15 to 20 minutes.
Preheat oven to 325° to 350°. Brown sausage, onion and green pepper. Add tomatoes, milk, uncooked macaroni and seasonings. Cover in 2-quart buttered casserole dish and bake.
Saute broken noodles and almonds in margarine until almost brown. Mix together dressing ingredients. Pour dressing over cabbage mix and onions. Mix in noodles, almonds and sunflower seeds. Serve immediately. (Noodles tend to get stiff if they sit too long.)
Mix flour, sugar and beer; stir to form dough. Let stand 15 minutes. Put into greased loaf pan. Bake at 375° for 50 to 60 minutes.
Thaw frozen strawberries, reserving liquid. To the reserved juice, add water to make 3/4 cup. Heat to a boil. Add strawberry gelatin and sugar. Stir to dissolve. Add 1/2 cup cold water. Chill to consistency of unbeaten egg whites.
Blend. Marinate all day or at least 2 hours. Fix on grill or in oven.
Put milk in double boiler. Let it get warm. Add other ingredients. Cook until it coats spoon, 15 to 20 minutes.
Spread on toasted bread squares or crackers. Sprinkle on additional cheese and broil. Serve hot.
Chop onions, celery, bell pepper and garlic. Saute in cooking oil. When onions are transparent, add tomato paste and sauce. Let simmer for 1 1/4 hours. Add wieners. Cook 15 minutes. Serve over rice.
Cream butter and sugar. Add egg and vanilla. Add flour, soda and salt bit by bit. Fold in raisins. Drop 3 inches apart on a greased cookie sheet. Bake at 375° for 10 to 12 minutes. (For variety, add 1 cup coconut.)
Mix together eggs, condensed milk and Pet milk. Add whipped topping. Pour into freezer and add whole milk to fill line. Freeze until firm.
Preheat oven to 350°. Mix all ingredients, except wings, in a saucepan. Bring to boil; turn heat down and simmer 6 to 7 minutes, stirring occasionally. Divide wings into 2 (13 x 9-inch) pans. Pour sauce over the wings and bake approximately 90 minutes or until sauce thickens.
Cook broccoli according to instructions. Mix all ingredients. Top with bread crumbs or crushed corn flakes. Bake at 350° for 20 minutes.
Cook your burger by your preferred method. When it's almost done to your liking, melt the cheese over the burger. Top with salsa and serve. Yield: 1 serving.
Use whole graham crackers to line bottom of a baking dish. Layer with French vanilla pudding. Layer with Cool Whip. Then repeat all of the layers. On top layer use whole graham crackers. Spread with chocolate icing. (Can be Betty Crocker or your own.)
Sift dry ingredients into a mixing bowl. Combine beaten egg, milk and sour cream and add to dry ingredients, beating with slotted spoon or wire whisk. Add cooled butter and beat until smooth. Add a bit more milk if batter is too thick. Drop by tablespoonfuls onto hot, lightly greased griddle. Bake to a golden brown on one side and turn and finish baking. May be used for breakfast or may be topped for a main dish with chicken a la king, creamed ham, dried beef, Newburg, egg slices in sherried cream sauce, etc.
Run tomatoes through Squeezo. Cook rest of ingredients together until softened. Pour into tomatoes. Simmer about 1 hour. Pour into canning jars. Seal.
In blender or food processor, puree peaches and lemon juice to measure 3 cups puree. Pour into canister or ice cream freezer.
Dissolve Awake into 2 quarts water. Chill overnight. Before serving, add cranberry juice and ginger ale. (Pour ginger ale along edge of punch bowl, not in the middle.) Serve with ice cubes made from orange juice with orange and lemon slices.
Mix syrup and peanut butter thoroughly. Add Rice Krispies. Mix. Press mixture into a 9-inch pie pan. Chill until firm. Add the ice cream. Chill until ready to serve.
Combine sugar, sour cream, milk, butter, corn syrup and salt in a heavy pan. Stir over moderate heat until sugar is dissolved and mixture reaches a boil. Boil over moderate heat for 9 to 10 minutes to 238° (soft ball stage). Remove from heat and allow to stand until lukewarm (110°), about 1 hour. Add and beat until mixture just begins to lose its gloss and holds its shape. Quickly stir in walnuts and cherries. Turn into an oiled pan. Let stand until firm before cutting. Makes 5 1/2 pounds.
Combine sugar, powdered sugar, butter and vegetable oil in a large mixing bowl; beat at medium speed with electric mixer until blended. Add eggs and almond extract, beating well. Combine flours, soda, salt and cream of tartar; gradually add to creamed mixture, beating just until blended after each addition. Stir in almonds and brickle chips. Chill dough 3 to 4 hours. Shape dough into 1 1/2-inch balls and place at least 3 inches apart on ungreased cookie sheets. Flatten cookies with a fork dipped in sugar, making a crisscross pattern. Bake at 350° for 14 to 15 minutes or until lightly browned. Transfer to racks to cool. Yield: About 4 dozen.
Cream shortening, butter and sugar until fluffy. Add eggs, one at a time and beat. Alternate flour mixed with salt, soda and buttermilk mixed with flavoring. Pour into greased and floured tube cake pan. Bake at 325° for 1 hour and 15 minutes.
Combine flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar and vanilla in large mixing bowl. Add eggs, one at a time; beat well. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake at 375° for 9 to 11 minutes. Makes about 5 dozen.
Mix rice, soup, sour cream, chilies, 1 cup cheese and garlic powder. Pour in greased casserole dish. Bake at 325° for 20 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer.
Pound steak. Cut in serving pieces and dip in flour. In a skillet, add a little oil and brown steak pieces. Add remaining ingredients. Cover. Simmer 1 1/2 hours or until done. Stir often.
Season the marinated cut up rabbit with salt and pepper. Brown in cooking oil. Remove the meat and set it aside. Add the onion, celery, carrot and parsley; saute briefly. Add flour, mustard, sugar and lemon juice to taste. Add wine, some water, bay leaves and return the rabbit to the sauce and cook until tender.