HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the coconut milk and the sugar in a saucepan; scald over medium heat. Beat the egg yolks with the vanilla. Beat in 1/2 cup of the scalded mixture into the egg yolks. Then whisk all the egg yolk mixture into the scalded mixture. Stirring mixture constantly, cook over low heat until mixture reaches a temperature of 160°F (71°C). The mixture should be thick enough to coat the back of a spoon. DO NOT BOIL. Strain the eggnog into a bowl. Stir in the rum and let cool to room temperature. Place plastic wrap on the surface and refrigerate until well chilled.
Stir ginger preserves and marmalade together until soft. Split cake into 2 layers. Spread half of this mixture over bottom layer of split cake. Beat cream with sugar and vanilla until stiff. Spread half of cream over ginger and marmalade mixture, sprinkle with nuts. Put on top layer, repeat ginger, cream and nut layer.
Mix the first 4 ingredients together. Pour into 9 x 13-inch pan. Pat out like pizza crust. Cook for 30 minutes at 300°. Let cool.
Dissolve yeast in warm water and set aside. Mix flour, baking powder, salt and sugar. Cut in shortening. Stir in buttermilk and yeast mixture. Mix well. Turn out on lightly floured surface, knead lightly 3 or 4 times and roll to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter. Place on lightly greased baking sheet. Cover and let rise in a warm place about 1 to 1 1/2 hours. Preheat oven to 400°. Bake for about 10 minutes or until lightly browned. Makes about 12 biscuits.
Mix all ingredients together, but do not beat. Add berries last. Fill muffin tins, lined to 2/3 full. Bake at 400° for 20 to 25 minutes or until done.
Combine flour, salt and pepper. Pound this into meat. Cut into small pieces. Brown in fat or oil. Place other ingredients on meat. Cover with lid. Simmer on stove slowly. Stir occasionally. Do not let boil dry. Cook at least an hour.
Brown ground chuck. Drain off the grease. Add chili, refried beans, and cheese. Mix well. Sprinkle some cheese on top. Bake at 350° for 30 minutes. Eat with tortilla chips or put inside soft taco shell for a beef and bean taco.
Mix all ingredients except chicken. Butter bottom of 9 x 13 pan. Put mixture in pan. Salt and pepper raw chicken and lay over mixture. Cut up 1 stick of butter and lay on top of chicken. Cover pan with foil. Bake at 350 for 2 hours.
Cook vegetables in oil until tender (approximately 10 minutes). Add other ingredients, except shrimp, and simmer for 45 minutes. Add shrimp and cook for 15 minutes.
Bring to a boil the water, cocoa, oil and margarine. Add this mixture to the flour and sugar which has been mixed together. Then add vanilla and buttermilk. Mix until smooth. Bake in a 9 x 13-inch cake pan for 30 minutes at 350°.
Heat oven to 350°. Mix flour, sugar and pumpkin pie spice in an ungreased 8-inch square pan with a fork. Add butter and stir until mixture resembles coarse crumbs. Set aside 1/2 cup crumbs.
Saute sweet potatoes, onions, celery and garlic in olive oil. Add seasonings; simmer. Add chickpeas, tomatoes, sweet pepper, water and Bragg; simmer a tad more. Serve.
Brown beef. Add salad dressing, spaghetti sauce and noodles. Heat on medium, stirring occasionally. Top with cheese.
Cube potatoes into small chunks. Place in large pot along with broth, bacon, onions, parsley, cloves and peppercorns. Cook for 1 hour or more until broth is cooked down and thickened adequately. Some of the potato chunks can be removed, mashed and returned to pot, if desired. Add the milk, butter and sour cream mixture and stir well. Cook until warm and of desired thickness. Salt to taste. Add cream to entire pot before serving. Remove peppercorns and cloves. Garnish with grated cheese, bacon bits and green onion tops (sliced thin).
Combine 1 stick of margarine (melted), potatoes, onion, soup, sour cream and cheese; mix well. Place in casserole dish. Cover with corn flakes. Pour 1/2 stick of melted margarine over flakes. Bake at 325° for 1 hour and 10 minutes.
Stir and add first four ingredients to large pot. Cook and stir on medium heat until meat is white (do not brown meat). Add rest of ingredients. Bring to a boil. Put on simmer for 4 hours. Serve over spaghetti with Parmesan cheese. The soda cuts acid in tomatoes and causes foam for a while.
Preheat oven to 350°. Cream together butter and salt, then add the egg and sugar; beat well. Stir in remaining ingredients; blend well.
With long, sharp knife, halve pineapple lengthwise. (Pineapple shells will be used as bowls; handle carefully.) Cut out core and discard. Cut flesh into cubes or tidbits. In a large bowl, combine lamb, pineapple, orzo, celery, raisins, cashews and scallions; mix well. In small bowl, blend mayonnaise, mustard, curry and lemon juice. Stir dressing into salad; toss to mix and coat. Fill pineapple; sprinkle with coconut. Makes 6 servings.
Mix Kool-Aid, sugar and pineapple juice in a punch bowl. Add water and stir well. Add ginger ale and ice when ready to serve. A great crowd pleaser!
Pour melted butter onto the bottom of a 13 x 9 x 2-inch pan. Sprinkle crumbs evenly over butter. Sprinkle nuts evenly over crumbs. Scatter chocolate chips over nuts. Sprinkle coconut evenly over chocolate pieces. Pour milk evenly over coconut. Bake for 25 minutes at 350° or until lightly brown. Cool in pan 15 minutes. Cut into bars.
Prepare cake batter according to package directions. Pour into a greased 15 in. x 10 in. x 1 in. baking pan. In a small mixing bowl, beat cream cheese and sugar. Stir in 1/4 c. chocolate chips. Drop by tablespoons over batter. Cut through batter with a knife to swirl the cream cheese mixture. Sprinkle with remaining chocolate chips.
Melt caramels and 1/3 cup evaporated milk in microwave. Mix fudge brownie mix, remaining evaporated milk and margarine. Pour 1/2 batter in glass baking dish. Bake 6 minutes at 350°.
Stir gelatin into whipped topping until smooth. Add drained oranges, undrained pineapple, orange juice concentrate, marshmallows and nuts if desired. Stir; cover and refrigerate until serving time. Serves 8.
Brown spareribs on all sides. Add salt and pepper to taste. Add sauce and bake one hour in a covered pan at 350°. Good served with rice.
Beat eggs until foamy. Add sugar and oil. Sift dry ingredients. Alternate dry ingredients with grated zucchini into creamed mixture. Add nuts and raisins. Bake at 350° until done, about 1 hour, in greased and floured loaf pans.
Cook chicken and debone; save broth. Brown Rice-A-Roni as instructed on box. After browned, spread in a 9 x 13-inch pan. Stir in chicken and seasonings. Cover with broth. Bake at 350° for 1/2 hour, stirring occasionally.
Preheat oven to 350°. Mix ingredients thoroughly. Pour into 2 (8-inch) round cake pans or 1 (9 x 13-inch) pan. Bake 30 to 35 minutes, until cake tests done. When cake is cool, frost with cream cheese frosting.
Mix coffee and sugar together and dissolve in boiling water; let cool. Skim foam off the top, add vanilla bean pieces and almost the fifth of brandy. Bottle and cork. Do not open for 30 days.
In large bowl, dissolve yeast in 1/2 cup milk. Add sugar, butter, eggs, salt, cinnamon, allspice, cloves, mace, 2 1/2 cups flour and the remaining milk. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes. Turn onto a lightly floured surface. Roll into a 16 x 12-inch rectangle. Spread mincemeat to within 1-inch of edges. Roll up from one long side. Pinch seams; join and seal ends to form a circle. Place in a greased 10-inch fluted tube pan. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 40 to 45 minutes or until golden brown. Cool 10 minutes in pan before removing to a wire rack. Just before serving, dust with confectioners sugar. Yield: 12 to 16 servings.
Melt butter in large pan over low heat. Add marshmallows and stir until marshmallows are melted. Cook 3 to 4 minutes longer. Stir constantly. Remove from heat. Add rice cereal. Stir until well coated. Pour in buttered pan and press.
In the 1/3 cup milk, melt cheese, then add all remaining ingredients except for mayonnaise. Cook for 5 to 10 minutes and then add mayonnaise. Let cool before serving.
Mix sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Mix biscuit pieces in mixture. Place in greased pan. Pour remaining mixture into a cup and add enough sugar to make 1 cup. Add melted margarine to this and mix. Pour over biscuits and bake at 350° for 45 minutes.
Cream sugar and butter. Add beaten egg yolks and poppy seed. Dissolve soda in sour cream. Add alternately with flour. Fold in stiffly beaten egg whites. Bake for 1 hour at 350° in ungreased 10-inch tube pan. When cool, sprinkle with powdered sugar.
Over cherries put sugar. Let stand while you make batter as follows: Cream butter with 1/2 cup sugar, then add flour with baking powder and salt. Add sweet milk and stir well. Pour batter into buttered baking dish. Add cherries and cover with boiling water. The batter will come to top while baking at 350° for 30 minutes. You can also use blackberries in this recipe.
Preheat oven to 325°. Mix peanut butter, sugar, egg and vanilla flavoring. Place small spoonfuls on ungreased cookie sheet. Press down with fork. Bake for 10 minutes. Makes 1 dozen.
Cook until thick. Pressure cook for 25 minutes for pint jars and 30 minutes for quart jars at 10 pounds. To each quart add 1 teaspoon salt and 1 teaspoon sugar.
Mix together and press into bottom of a 9 x 13-inch pan. Spread 1/2 gallon ice cream over chilled crust. Sprinkle with 1 1/2 cups chopped nuts.
Disjoint wings. Soak mushrooms in 1 1/2 cups water. Cut green pepper into bite size. Fry wings in oil. Remove mushrooms from water. Add shoyu and sugar to mushroom water. Slice mushrooms and put on wings. Add green pepper. Pour sauce and simmer. Thicken with cornstarch.
Mix all ingredients (save some cracker crumbs for top). Bake 45 minutes at 350°.
Use a rolling pin to flatten each slice of bread. Mix cheese and egg in mixing bowl and spread evenly over bread and edges. Place asparagus on bread. Roll up and secure with 3 toothpicks. Dip in melted butter. Place on baking sheet and freeze. Partially thaw rolls and cut each roll into 3 equal parts. Bake at 375° for 15 minutes. Yield: 60 bites.
Mix 1 cup sugar and 1 teaspoon cinnamon; roll biscuit quarters in the mixture. Place in buttered pan. Mix 1 cup brown sugar and 1 stick melted butter. Pour over biscuits. Bake at 350° until brown.
Mix ingredients lightly in bowl. Fill muffin cups 3/4 full. Bake in moderate oven at 375° for 12 to 15 minutes. Makes 6 servings (two per person).
Cut up baked chicken breasts and put in dish. Mix cream of chicken soup, sour cream, carrots and onion; pour over chicken. Mix oleo with stuffing mix and put on top. Bake at 350° for 35 minutes.
Mix sauce ingredients in bowl. If too thick add vinegar; if too watery, add ketchup. Dip ribs in sauce and marinate overnight or all day. Place in a 9 x 13-inch greased pan. Bake, covered, at 325° for 1 hour. Uncover and bake for additional 15 to 25 minutes. If no sauce left, make 1/2 sauce recipe and spoon over ribs. When done, will look barbecued and thick with glaze.
Cream butter; add sugar, almond extract and water. Stir in flour and salt. Add pecans and mix. Shape into balls. Bake at 325° for 20 minutes. Roll in powdered sugar while warm.
Beat concentrated juice in mixer bowl about 30 seconds. Blend in ice cream. Fold in Cool Whip until smooth. Freeze until mixture will mound. Spoon into crust. Freeze until firm or overnight. Let stand for 10 minutes before serving.
Cook onion in margarine in skillet until tender. Add meat, cooked rice and soup. Combine thoroughly. May add a little milk for moisture. Cover and simmer over very low heat about 10 minutes. Sprinkle with grated cheese. Serves four to five.
Combine cottage cheese, Cool Whip and Jell-O; stir until Jell-O is evenly spread. Drain juice from pineapple and orange sections, then stir into cottage cheese and Cool Whip mixture. Chill. Keep in refrigerator. Very good as a low calorie salad.
Break graham crackers into fourths and place on rimmed cookie tray (ungreased). Melt butter, then add remaining ingredients and mix well. Drop mixture onto crackers and spread. Bake for 10 minutes at 350°.
Place all ingredients in a jar with a tight lid. Shake well. Reshake with every use.
Melt chocolate chips with 14 ounces almond bark in saucepan over low heat. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries and sprinkle with coconut. Melt remaining 2 ounces of almond bark. Stir until smooth. Drizzle over coconut. Chill until firm. Store at room temperature. For smaller pizzas, shape on wax paper lined cookie sheet.
Mix butter, lemon juice, Worcestershire sauce, vinegar, salt, pepper and sugar for sauce. Heat until well blended. Place chicken in covered casserole or wrap in foil. Brush sauce over chicken and brown under broiler. Bake in 350° oven for 1 hour.
Blend together whipped topping and milk. Then add in lemon juice. Spoon into pie crusts and chill until set.
Brown meat and onion. Add chili seasoning, tomato soup and water. Add corn and cook about 10 minutes.
Heat first 3 ingredients until melted. Pour over popcorn. Make into balls. Good and easy.
Chill the jello and hot water until syrupy. Add 2 to 3 tablespoons jello to the cream cheese, sugar and vanilla to whip. Fold together. Put into Graham Cracker Crust. Sprinkle few crumbs on top. Chill.
Cream butter and sugar until looks like whip cream. Add eggs, one at a time. Add alternately flour and milk. Blend well using electric mixer. Add vanilla. Bake in 3 (9-inch) cake pans at 350° until brown or a tester comes out clear. Cool on a wire rack until cold. Ice with white frosting.
Fork sausages and put in pan in oven at 350°. Bake until brown and almost done. Remove most of fat. Put peppers, onions and mushrooms in pan and add salt and pepper to taste. Add sausages which have been cut into pieces. Mix together and add tomato sauce plus 1 can of water. Mix well. Cook about 1/2 hour until tender. Good over rice or just as a sandwich.
Brown ground beef; drain. Combine sauces and water. Stir 1/2 cup into beef along with chilies, half of cheese and half of onions. Mix well. Pour half of remaining sauce mixture on bottom of 10-inch round or 8 x 12-inch baking dish. Stuff cooked shells with beef mixture. Arrange in baking dish. Pour remaining sauce over shells. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes. (Hot chilies and/or picante sauce can be used for a spicier dish.)
Cream butter and Crisco. Add sugar, Beat in eggs, one at a time. Add flavoring to milk. Sift flour; measure and add baking powder and sift again. Add enough flour (a couple of spoonfuls) to nuts to coat. Add remaining flour and milk, a little at a time. Stir in nuts. Bake at 325° for 1 hour and 20 minutes.
Cook onion in shortening, until yellowed. Sift dry ingredients together. Add milk, egg and corn. Add onion and mix well. Fill greased corn stick pans 2/3 full. Bake in a hot 450° oven until brown.
Mix all ingredients together, muffin mix last. Pour into shallow greased pan. Bake 45 minutes at 350°.
Soften cream cheese and margarine to room temperature. Mix together with chopped onions. Refrigerate several hours or overnight until can form into a ball. Roll in chopped pecans.
Mix coconut, pecans, powdered sugar, melted butter and vanilla. Roll into balls. Place on wax paper and chill.
Brown ground beef and onion, add to rest of ingredients and mix well; place into greased casserole (11 x 13-inch). Cook 60 minutes or until bubbly at 350°.
Mix sour cream and soup. Pour over chicken. Crush Ritz crackers and sprinkle over chicken/sour cream mix. Sprinkle poppy seed over. Melt butter and pour over all. Bake 30 minutes in a 325° to 350° oven.
Lightly mix drained fruit together. In separate bowl, fold sour cream into whipped cream. Fold dressing and fruit together. Chill until ready to serve. Serves 12. Can be made several hours ahead, but not frozen.
Stiffly whip the cream. Rinse and cap the strawberries; blot dry on paper towels. Slice strawberries and sprinkle with sugar. (If strawberries are sweet, no sugar is required.) Divide the strawberries and put between cake layers. (Do not put strawberries on top or they may bleed into cream.) Spread whipped cream over the cake. Cut and serve.
Brown ground beef, drain. Add onion and cook until softened. Add the can of soup and sour cream and stir well. Add garlic powder, Worcestershire and salt and pepper. Simmer over medium to low heat for 10 minutes. Serve over cooked rice.
Wash cucumbers, peel onions and cut into 1/4 inch rings. Arrange in layers, sprinkling salt on each layer. Let stand 2 to 3 hours; drain. Combine remaining ingredients and heat to boiling. Add cucumbers and onions and simmer 10 minutes. Pack in hot sterilized jars and seal. Makes about 4 pints.
Thaw potatoes about 30 minutes. Mix all ingredients in a large bowl. Place in a 9 x 13-inch baking dish, sprayed with Pam or greased. Bake at 350° for 1 hour. Serves 8.
Combine eggs and sugar; beat well. Sift dry ingredients together. Add nuts, dates and cherries. Fold into egg mixture being sure it is mixed well so there are no dry spots. Pour into a loaf pan that has been greased and lined with waxed paper. Bake about 1 1/2 hours in 325° oven. Cool on rack before turning out. Keep tightly wrapped as it dries out rather quickly. A dip of vanilla ice cream enhances the taste.
Mix the first six ingredients; pour into 9 x 13-inch pan. Sprinkle crushed corn flakes on top and drizzle melted butter on flakes. Bake at 350° until brown and bubbly, approximately 30 minutes.
Sift flour, sugar, baking powder and salt into bowl. Make well in center. Combine egg, milk and oil. Add all at once to dry ingredients. Stir quickly just until moistened. Fold in blueberry mixture. Fill greased muffin pans 2/3 full. Bake in 400° oven about 25 minutes. Makes 1 dozen.
Cream sugar, butter and Crisco; add eggs, one at a time, and beat well. Add flour, cream, milk and flavoring. Bake at 300° for 1 1/2 hours.
In a bowl combine eggs, vegetables, ham, 1 cup cheese, milk and onion. Set aside. Combine shredded potatoes and the 1/2 cup shredded cheese, press into bottom and sides of an ungreased 9-inch pie plate. Pour filling into potato-lined pie plate. Bake in 350° oven for 45 to 50 minutes or until center is set. Let stand 5 to 10 minutes before serving. (Makes 6 servings.)
Dissolve yeast in 1/4 cup water and set aside. Mix dry ingredients in order given, cutting in shortening as you normally would for biscuits. Stir in buttermilk. Also water with yeast in it. Blend thoroughly and the dough is ready to be refrigerated in large bowl or made into biscuits. When ready to work dough, turn onto a floured board and knead lightly as for regular biscuits. Roll out, cut and place on greased pan. Let rise slightly if cold. Bake at 400°. Dough can be refrigerated up to 3 days.
Combine softened butter and sugar; beat until light and fluffy. Add egg and vanilla. Combine dry ingredients and add to egg, sugar and butter. Fold in mashed banana. Bake in muffin tins (any size) at 350° for 20 minutes in small tins or 25 minutes in big tins.
Brown steak with the mushrooms. Add water and onion soup, sour cream and flour. Simmer on medium heat.
Combine all ingredients. Let cook on low heat for 1 hour. While mixture boils, put into hot jars and seal.
Melt chocolate over simmering water in double boiler. Stir in sugar and 1/2 cup heavy cream. Cook, stirring constantly, until smooth and no lumps remain. Beat yolks until smooth. Slowly pour in chocolate mixture while beating yolks constantly. Set aside and cool to room temperature. When cool, fold in whipped cream. Spoon into bowls and refrigerate until serving time. Garnish with a rosette of whipped cream and chocolate curls.
Beat egg white and water to a froth. Mix dry ingredients. Dip pecans in egg white mixture; roll in sugar mixture. Place on shallow pan and bake at 300° for 30 to 45 minutes, stirring every 15 minutes.
Bake Pie shell according to package directions. Mix sugar and flour together. Add eggs and mix well. Add all remaining ingredients and mix well. Pour into baked pie shell and bake at 350° for 40 minutes.
Beat sugar, butter, egg yolk and vanilla together until creamy. Stir in flour. Spread in 15 x 10-inch pan. Bake at 350° for 20 minutes. Remove from oven. Break chocolate bar into sections and immediately place on baked layer. Let set 3 to 5 minutes to melt. Spread evenly with spatula. Sprinkle with nuts; lightly press into warm chocolate. Cool; cut into bars. Makes 3 dozen.
Sift sugar and flour together. Mix butter, shortening, cocoa and coke in saucepan and bring to boil. Let cool to warm. Pour over dry ingredients. Add buttermilk in which soda has been added, eggs, vanilla and marshmallows. Mix together and pour into a greased pan. Bake at 350 degrees for 45 to 50 minutes.
Cut filets into fingerlings or bite size chunks. Soak in milk for 15 minutes while you mix the corn meal and spices. Dredge fish into dry mix, coating well and deep fry in vegetable oil. Fry until crispy. Dip in tartar sauce, lemon or cocktail sauce. Enjoy.
Mix all ingredients, except bread, and refrigerate for several hours. Spread on slices of bread and bake at 400° for 3 to 4 minutes.
Cook rice according to package directions. Set aside. Wrap tortillas in foil and place in 200° oven to warm. Combine beans (with liquid), garlic, tomato, onion, chili powder and cumin in saucepan. Simmer until tomato begins to soften (about 5 minutes).
Stew chicken with onions and 4 cups water. Remove chicken. Add tomato soup to broth. Bring to a boil. Add spaghetti, garlic salt and pepper. Cook until spaghetti is done. Place cut up chicken in casserole. Whip soup with a spoon and spoon over chicken. Pour spaghetti over layers and top with cheese. Bake in medium oven until hot through.
Mix together. Roll roast in mixture and pound into meat (or use fork). Put remaining in bag with roast and 1 cup water. Slit top of bag and cook at 350° for 45 minutes.
Combine vegetables, soup, 1/4 of cheese, sour cream, pepper and 1/2 can of onions. Pour into 1-quart casserole. Bake covered at 350° for 30 minutes. Top with remaining cheese and onions. Bake uncovered for 5 to 10 minutes longer. Serves 6.
Mix yeast into luke warm water. Add oil, salt and sugar; mix in flour, knead and roll out dough. Sprinkle pizza pans with cornmeal. Place crusts on pans and sprinkle top of crusts with cornmeal. Bake crust about 5 minutes at 425°. Remove the crust from the oven and add filling.
Combine sugar and water in a medium saucepan. Bring to a boil. Add mint. Cover and let stand 5 minutes. Pour mixture through a wire mesh strainer. Discard mint. Add grapefruit juice. Divide mixture into two 1-quart containers. Cover and freeze. Remove from freezer 2 hours before serving. Stir until slushy. Garnish, if desired. Yields approximately 2 quarts.
Place asparagus in baking dish. Cover with cream of mushroom soup. Cover with cheese and bread crumbs. Dot with butter. Bake at 350° for 25 to 30 minutes.
Cream butter. Add sugar and cream well. Add light cream slowly (mixture will separate). Beat eggs and add to mix. Add cardamon and vanilla. Sift flour 3 times with baking powder and salt. Add to batter and mix well. Let stand overnight in refrigerator. Roll out on floured cloth into balls. Heat Crisco and fry 6 at a time until golden brown, turning once or twice. Place on layers of paper towels until cool. Store in tin with a slice of white bread.
Saute veggies in olive oil until onions are clear. Add spices such as sage to taste. Brown quail in olive oil and add to mixture with 1 cup dry white wine and 1/2 cup sherry. Cook in a 300° oven, covered, for 1 1/2 to 2 hours, slowly. Quail are done when legs and wings separate easily. Serves 6 to 8.