HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sugar, milk, chocolate and salt over medium heat, stirring constantly. Beat. Remove from heat and add butter and vanilla.
Pour gelatine into warm soup. Mix cream cheese and mayonnaise and pour remaining ingredients into oiled mold. Chill overnight.
Add the dill, garlic cloves and salt to the cucumbers. Fill gallon jar with water. Put a crust of bread on top. Put lid on and sit in sun for 7 days. After 7 days, rinse in cold water several times. Mix the remaining ingredients. Do not heat. Just stir in bowl. Pour over cucumbers in jar. Keep shaking jar to mix pickles. Can be eaten after 3 days.
Bake at 350° for 30 to 35 minutes in a 9 x 13-inch pan.
Mix together well. May place on low in microwave to assist mixture in softening and to allow mixture to blend smoother. Dip is used with any type of fruit. The simplest recipe, but tastes like a million dollars!
Brown meat; drain well. Saute onions, add to meat. Add all of the other ingredients and simmer for 1 hour. Arrange and serve in the following way (buffet style) and do not let your guests skip any steps:
Cook and cube chicken. Reserve 1 cup of broth. Melt butter; add onion and celery. Saute until tender. Add soup, chicken and 1 cup of broth. Stir and simmer. Add salt and pepper to taste. Cook noodles until they're almost soft and drain. Add soup mixture and stir. Put in casserole dish and bake at 350° for 30 minutes.
Mix all ingredients together. Put in unbaked pie shell. Bake at 350° for 35 to 40 minutes until brown. Makes 2 pies.
Add flour to cake mix. Mix as directed on box. Drop by spoonfuls on cookie sheet. Bake at 350° until done (8 to 10 minutes). Cool.
Mix together last 6 ingredients. Pour over vegetables and refrigerate overnight. Serves 6.
Use a Duncan Hines cake mix. Do as directed; cool and split the layers in half. Ice and put in Tupperware cake cover. Seal and let stay in refrigerator for 3 days before serving.
Cream cheese and butter. Add remaining ingredients. Drop from spoon to make small bite-size pieces of dough. Bake 18 minutes at 375°.
Break corned beef in small pieces. Add chicken soup, 1/2 cup milk, minced onion, cooked macaroni and cheese, cut in small pieces. Place in medium-size casserole and sprinkle crushed potato chips over the top. Bake in 350° oven for 1 hour.
Combine nuts, sugar and sour cream and bring to a boil. Reduce heat and cook slowly for 15 minutes or until thick. When thick, add the well beaten egg white and mix thoroughly. Allow mixture to cool. Spread between layers and to top of cake. (Not sufficient amount to cover sides of cake, but since it is so rich, it really doesn't need to.)
Cream the margarine and sugars. Add egg, vanilla and dry ingredients. Mix well. Stir in coconut and nuts. Form into logs and freeze overnight. Slice and bake at 325° to 350° for 10 minutes. Don't overbake.
Crush crackers. Mix all ingredients together and serve immediately. Mix in mayonnaise right before serving.
Grease skillet and preheat. Squeeze spinach dry. Mix all ingredients together. Pour into hot skillet and cook at 400° for 30 minutes or until brown on top.
Combine Eagle Brand milk and milk. Add pudding mix and beat well. Chill 5 minutes. Fold in cream. Layer pudding, wafers and bananas.
Let butter soften. Mix butter and sugar; add eggs one at a time while mixing. Sift baking powder, flour and salt together, then add slowly while mixing. Add vanilla. Preheat oven and start at 300°. Bake for 45 minutes, then decrease oven heat to 250° and bake for 1 1/2 to 2 hours.
Preheat oven to 375°. Spray cookie sheet with cooking spray. In large bowl, combine dry ingredients. Stir in egg whites, corn syrup and vanilla until well mixed. Add raisins. (Batter will be stiff.) Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake 10 minutes until firm. Do not overbake! Remove from pan and cool on wire racks. Makes 2 1/2 dozen.
Combine hamburger, sausage, rice and onion. Mix well. Roll in cabbage leaves. Place in a 9 x 13-inch pan. Top with tomato sauce. Bake in a 350° oven for 50 minutes to 1 hour.
Mix well. Store in tightly closed jars. Use 2 teaspoons per cup of hot water.
Prepare fettuccine according to package directions. To cooked, drained pasta add butter, cheese, and evaporated milk. Toss to mix; serve immediately. Makes 6 one-cup servings.
In skillet saute beef and onion until beef is browned and onion is tender, breaking up beef with fork. Stir in the flour, salt and pepper. Gradually stir in bouillon and mushrooms and stir over medium heat until mixture is thickened and boils. Reduce heat; stir in sour cream. Cook 5 minutes (do not boil). Serve over noodles (I prefer rice). Serves 4.
Mix shortening and peel. Add flour slowly. Add crumbs, spices, sugar and eggs. Put into pudding cloth. Wrap coins in wax paper and bury in pudding. Drop into kettle of boiling water. Boil 5 to 7 hours. Serve with Brandy Hard sauce.
Mix ice cream, sherbet and a touch of limeade in large punch bowl. When the mixture is somewhat soft, then finish mixing in the rest of the ingredients.
Mix shortening and sugar together. Add beaten eggs and diced apples. Sift and add dry ingredients. Fold in raisins and nuts. Bake in greased and floured 9 x 13-inch pan or two smaller, such as 8 x 8-inch, in 350° oven for one hour.
Boil raisins in 2 cups water for 15 minutes. Add Crisco; cool. Add 1 cup water. Mix with dry ingredients. Add baking soda. Flour and grease pans. Makes 2 square or loaf pans or 1 Bundt and loaf pan. Bake at 350° for 45 minutes.
Beat by hand. Grease 2 loaf pans. Bake at 350° for 50 to 60 minutes. (Optional: add raisins, nuts, dates or applesauce.)
Peel, slice and boil potatoes until tender. Drain. Melt oleo and saute bell pepper. Add pimento, salt and pepper. Add flour and blend until thickened. Add milk and cook until sauce begins to thicken. Add cheese and cook on low until melted. Place potatoes in a single layer in a large baking dish sprayed with Pam. Pour blended cheese sauce over potatoes and bake 45 minutes at 350° uncovered. Serves 8.
In large saucepan, heat the butter or margarine, water and brown sugar. Beat well. Remove from the heat and beat in the egg and vanilla.
Pour into 9 x 13-inch pan. Chill until set. Makes 15 to 18 servings. Serve on lettuce leaf.
Shred 5 to 6 pounds of cabbage and sprinkle 1 cup of sugar over it; set to one side.
Slice potatoes crosswise into 1/4-inch thickness. Place in buttered 1 quart casserole dish. Dot with the butter and sprinkle with the salt and pepper.
Brown ground beef. Cut up potatoes. Add rest of ingredients. Cover and cook 45 minutes to 1 hour.
Salt and pepper to taste breasts of doves. Wrap each individually with a slice of bacon; secure with toothpicks. Place on grill and cook until done.
Combine first 4 ingredients. Add milk and cook over double broiler. Spoon some of hot mixture into egg yolks. Add to pie filling along with butter and flavoring. Pour into a 9-inch baked pie shell. Cover with meringue and brown.
Mix honey, margarine, mace and lemon juice. Slice oranges and arrange between slices of yams in a greased baking dish. Spread honey mixture over top. Scatter chopped nuts over top. Bake at 350° for 15 minutes. Good with pork or ham. Serves 2 to 3.
Mix all ingredients and roll into small balls. Flatten with palm of hand. Bake at 350° until light brown.
Boil macaroni in 2 qt. saucepan. Drain when tender. Cook cubed velveeta cheese, margarine and milk over low heat until melted and sauce is smooth. Add macaroni, salt and pepper. Cook for 5 minutes on low heat.
Combine cans of corn, eggs and sour cream in a large bowl. In a cup, mix sugar, cinnamon and nutmeg. Add to corn. Prepare cornbread mix according to the box. Add to corn mixture and stir well. Pour into a greased baking dish and bake in 325° oven until browned and firm.
Scald milk; add Crisco, sugar and salt. Cool to lukewarm. Dissolve yeast in warm water in large bowl. Add milk mixture and egg; add enough flour to make soft dough. Beat with mixer until dough looks elastic. By hand, add enough flour to make stiff dough. Knead until smooth. Put in greased bowl; turn and grease top. With kitchen fork, punch 8 holes in the dough. Cover and let rise until doubled, about 2 hours. Shape dough into 3 loaves. Brush tops with melted butter. Cover and let rise until doubled. Bake at 350° for about 30 minutes.
Prick potatoes twice with a fork. Place a layer of paper towels on the oven floor. Arrange potatoes at least 1 inch apart.
Mix the flour, oleo and pecans in a 9 x 13-inch Pyrex dish. Bake 20 minutes at 350°. Let cool.
Mix crumbs and butter. Pat into 9 x 13-inch pan. Dissolve jello in hot water. Chill until partially set. Whip cold milk until fluffy. Whip jello until fluffy and fold in sugar, lime and lemon juice. Then fold jello mixture into whipped milk. Pour over cookie crumbs. Sprinkle shaved chocolate over all. Chill in fridge.
Mix and beat for 4 minutes. Bake in prepared pan for 35 to 40 minutes at 325°. Cool. Frost with Dream Whip and 1 box pistachio pudding.
Mix last four ingredients together. Layer over the browned pork chops. Bake at 350° for 45 to 60 minutes.
In a large saucepan, combine the tomatoes, carrots, onion, celery, bay leaves and garlic. Add water and bring to boil over high heat. Reduce heat to low and let simmer for 20 to 30 minutes. Add green beans and cook until beans are just tender, 8 to 10 minutes. Add zucchini and simmer until tender. Stir in parsley. Calorie Count: 100 per serving (2 vegetable exchanges).
Saute onions, garlic and green pepper in butter or oleo, cooking until soft over low heat, about 10 minutes. Peel tomatoes and cut into eighths. Add tomatoes, salt, bay leaves, pepper and cayenne and continue to cook, uncovered, for about 10 minutes, stirring often. Add shrimp; cover and cook 10 minutes longer. Remove bay leaves and serve at once on hot rice.
With a food processor or electric mixer, combine all ingredients; mix well. Refrigerate for an hour or more for flavor to develop and blend.
Grind cheese, pepper, onion, eggs and olives together. Add tomato soup and butter. Mix well and spread on bun or rye bread and broil. Serves 12.
Trim crusts and cut bread into cubes. Melt cheese and margarine in double boiler until thick and creamy. Remove from heat and fold in egg whites. Dip cubes in mixture and place on cookie sheet. Refrigerate overnight (may be frozen). Bake at 400° for 12 to 15 minutes. Yields 30.
Melt Crisco. Add sugar and eggs. Mix, then add flour, 1/2 cup at a time. Add milk and more flour until hard enough to roll. Cut into squares and fill with favorite pie filling. May be used as a pie shell. Makes great old fashion sweet potato pies. Makes a lot.
Make the cake as directed on package in a 9 x 13-inch pan. While cake is baking, mix the jello with the boiling water. When cake is done and has cooled slightly, prick all over with a fork and pour jello over. Cool and refrigerate. Serve with whipped cream or Cool Whip.
Soften unflavored gelatin in boiling water. Dissolve lemon gelatin in boiling water. Stir in softened gelatin mixture, salt and pepper. Chill until consistency of unbeaten egg white. Add mayonnaise; stir until blended. Fold in remaining ingredients; pour into a lightly oiled 5 cup mold. Chill salad until firm. Yields 6 servings.
Preheat oven to 350°. Grease 1 1/2-quart casserole. Cook noodles as directed for 3 minutes. Drain and rinse with cold water. Combine soup and milk, stirring until smooth. Add onion, mustard and sour cream, stirring to combine well. In prepared casserole, layer half the noodles, ham and sauce. Repeat. Toss bread crumbs with butter; sprinkle over casserole and top with cheese. Bake, uncovered, for 25 to 30 minutes until golden brown.
Mix coca and sugar in 6 quart boiler. Add milk. Bring mixture to a boil on stove. Boil 1 minute at rolling boil. Take off stove, stir in oleo, vanilla and peanut butter until melted. Add oats, mix well. Drop by teaspoon on wax paper. Makes 72 to 80 drop cookies.
Bring water to boil. Add shortening and salt. Stir in meal gradually and cook until thick and smooth, stirring constantly. Allow to cool. Stir in milk, egg yolks and baking powder. Pour in well-greased shallow baking dish. Bake in hot oven at 400° for 45 minutes. Cover for first half of cooking time.
Mix ingredients together and put in ungreased pan or Bundt pan. Bake at 325° for 1 1/2 hours in Bundt pan or 1 hour in loaf pan.
Combine flour, baking powder, cinnamon, soda and salt. In a bowl, mix the pumpkin and sugar. Add flour mixture; fold in egg whites and Grape-Nuts. Mix well. Bake for 25 to 30 minutes at 350°. Frost.
Cook beef in enough water to cover same until meat is tender. Peel and cut up potatoes, carrots and onions. Add vegetables to beef and if needed, add more water. Cook until vegetables are tender. Add tomato juice and bring to a boil. Salt and pepper to taste. Simmer for about 20 minutes to blend tomato juice with other ingredients. Serves about 6.
Mix gelatin with hot water. Whip in sour cream. Add oranges, pineapple, marshmallows, pecans and coconut; mix well. Pour into a 7 x 11-inch pan. Chill several hours, or until mixture is set.
Toast marshmallow to golden brown. Place into sandwich between the chocolate and the two crackers. Press together and eat.
Unwrap and melt caramels in hot water in top of a double boiler. Add sour cream or softened cream cheese. Fold in whipped topping. Pour into a graham cracker crust.
Cut a slice from stem end of each pepper. Remove seeds and membrane. Combine salt, pepper, Worcestershire sauce, rice, eggs, 3/4 cup soup, onion and ground beef. Stir lightly. Pack each pepper with 1/2 cup of mixture. Place filled peppers in a round microwave casserole. (Peppers should fit tightly.) Pour remaining soup over filled peppers. Cover with plastic wrap. Microwave at High 15 to 18 minutes. Sprinkle with cheese. Let stand, covered, for 2 to 3 minutes.
Beat first 4 ingredients until light and fluffy. Sift soda, flour, baking powder and salt to mix. Add vanilla and remaining ingredients. Shape into walnut size balls and flatten with a glass dipped in sugar. Bake at 375° until brown and done.
Cook on stove for 1 to 2 hours or cook in a crock-pot until they are cooked down.
Combine first four ingredients and let set 3 or 4 minutes. Then stir until sugar and yeast are dissolved. Add one beaten egg and Crisco. Add flour, slowly. Knead for a few minutes.
Mix sugar, egg white and cream of tartar together. Add boiling water. Beat on high speed of electric mixer until stiff. Add vanilla; spread on cake. This will generously frost and fill an 8 or 9-inch cake.
Cook rice in chicken broth until rice is done. Set aside. Cook giblets in 1/2 cup water until tender, then chop. Cook sausage in skillet. Remove from skillet and reserve drippings. Saute garlic, onion, bell pepper and celery about 7 minutes until tender. Add remaining spices. Combine all ingredients in large baking dish. Bake at 375° for 20 minutes.
Dredge steak in flour and place in a 12 x 8-inch baking dish. Top with onion slices. Combine remaining ingredients; pour over steak. Cover. Microwave at 50% (Medium) power for 25 minutes. Turn meat over and rearrange pieces. Baste with the sauce. Re-cover. Microwave 20 to 30 minutes longer or until meat is fork-tender. Let stand 10 minutes before serving.
Beat eggs well. Add sugar, flour and salt. Mix well. Add milk and corn. If there is any liquid on corn, drain before adding. Pour into greased casserole dish. Bake at 300° for 1 to 1 1/2 hours until set.
Pour boiling water over shortening. Add sugar, molasses and beaten eggs. Add sifted dry ingredients and beat until smooth. Grease and flour a 13 x 9-inch pan. Bake at 350° for 40 minutes. Good with applesauce.
You will need 1 medium 8-inch flowerpot, 1 new trowel, 3 large gummy worms and plastic flowers.
Blend all ingredients together and bake at 350° for 30 minutes. This makes 3 layers.
Cook all sauce ingredients for 15 minutes. Then add meatballs (no need to brown them). Cook 2 hours on top of stove. Freeze well.
Work flour, 1 cup sugar, butter and salt. Do not add water. Pat 3/4 mixture on bottom of 9 x 12-inch pan or cookie sheet, ungreased. Add sliced apples; sprinkle lightly with nutmeg and cinnamon. Add 1/2 cup sugar. Sprinkle rest of crumbs over apples. Place pat of butter here and there. Bake at 350° for 1 1/2 hours or until golden brown.
Mix all ingredients and shape into balls about the size of a quarter. Bring 5 cups of tomato juice and 2 tablespoons of chili powder to boil. Drop balls into mixture and simmer 30 minutes.
Combine and mix well. Brown in heavy skillet over medium heat, about 5 minutes. Spread out on cookie sheet to cool. Store in covered container in refrigerator.
Shell peas until you get 2 quarts. Pick out all the bad peas and discard. Wash peas through 3 or 4 pans of water. Put in a 4-quart pot or dishpan. Add water 2 inches above peas. Slice salt pork crossways down to rind in 1/4-inch slices. Put in pot of peas; cover and boil until peas are tender. Add sugar to peas while boiling. You may have to add more water before peas are done.
Combine crushed pineapple and pudding in a bowl. Add Cool Whip, marshmallows and pecans. Mix well. Put in a covered dish and refrigerate 1 hour.
In large bowl combine sugar, margarine, cream cheese, salt, almond extract, vanilla and egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour until well blended. Chill dough 2 hours. Heat oven to 375°. On lightly floured surface, roll out dough 1/3 at a time to 1/8-inch thickness. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain or, if desired, brush with slightly beaten egg white and sprinkle with colored sugar. Bake at 375° for 7 to 10 minutes or until light golden brown. Cool completely. Frost and decorate, if desired. Makes 5 to 6 dozen cookies.
Preheat oven to 350°. In large bowl, combine all ingredients and stir and blend until well mixed. Pour into loaf pan or dish sprayed with nonstick cooking spray and bake at 350° for 1 hour and 20 minutes. Remove and serve. Wonderful served with baked potato. Recipe makes 8 servings. Ultra low-fat.
Grate potatoes in milk to prevent discoloring. Mix all ingredients. Pour into unbaked pie shell and bake as for custard for 45 minutes at 350° or until knife comes out clean when tested. Bake in 9-inch pan. This tastes like coconut custard.
Beat eggs; add corn syrup and sugar. Stir in salt and vanilla. Let stand 5 minutes. Pour pecans into pie shell. Stir melted butter into syrup. Pour into shell. Make sure pecans rise to top. Bake at 375° for 40 to 45 minutes or until center is firm.
Beat butter, oil, sugar, powdered sugar, vanilla and eggs together until smooth. Sift soda, flour, cream of tartar and salt together. Add to first mixture gradually. Roll out into small balls and press onto cookie sheet. Bake 6 to 7 minutes, until slightly brown.
Combine all ingredients with meat. Make sure hands are moist with water so the meat will not stick to hands. With hands or spoon pinch away parts of meat and roll with hands; then season meat. They can be large or small. Cook meatballs in skillet until done. Add to your favorite sauce.
Beat butter or margarine in a mixing bowl for 30 seconds. Add sugar, baking powder, baking soda and 1/4 teaspoon salt; beat until combined. Beat in eggs, vanilla and almond extract. Beat in as much of the flour as you can with the mixer. Stir in remaining flour, anise and fennel seeds, cranberries, pistachios and apricots. Turn mixture out onto a lightly floured board. Cover and refrigerate for several hours or until easy to handle.
Boil 1 cup of the pear juice. Dissolve Jell-O in the juice. Soften the cream cheese or blend with juice until smooth. Fold all. Chill 2 to 3 hours.
In a large bowl, dissolve yeast in warm water. Mix all other ingredients thoroughly in yeast water. Cover and let stand 8 hours or overnight. Knead well and make into rolls. Let rise 4 to 6 hours. Bake at 400° for 12 to 15 minutes.
Brown beef; add onion and salt and pepper to taste. Stir until onion is tender. Add sugar and tomato soup; mix well and set aside. Cook and drain noodles. Add chicken soup. Place layer in casserole. Place cheese layer on top. Cover with meat mixture and then cheese. Bake at 350° until bubbly and heated through.
Mix the first 8 ingredients; boil for 5 minutes. Let cool. Add plain flour. Add baking soda in hot water. Beat all ingredients until smooth. Bake in 4 (9-inch) cake pans at 325°, until done, for 35 to 40 minutes.
Mix and add 1 pint of milk. Beat egg whites until stiff and fold in last. Bake in crust same as custard at 450° for 10 minutes, then at 325° for 25 to 30 minutes. Makes 2 pies.
Pour bottle of dressing over chicken. Let sit overnight in refrigerator (covered). Pour chicken and Italian dressing in large pan and fry until done, about 10 minutes.
Combine peaches, water, sugar and lemon juice in 3-quart pan. Bring to a boil. Boil 2 to 3 minutes, then combine pancake mix, brown sugar, nutmeg, milk and butter. Stir together. Remove peach mixture from heat. Drop rounded teaspoonfuls of dumpling batter onto hot peach mixture. Cover pan and return to heat for 15 minutes. Serve warm with vanilla ice cream.
Beat eggs until light; add sugar gradually, then Eagle Brand, cream and vanilla flavor, then whole milk. Freeze in ice cream freezer.
Combine dates and 7-Up in a large pan; heat to boiling. Cool a little. Add soda, sugar, butter, egg, flour and vanilla. Beat well. Stir in fruits and nuts.
Layer hamburger in bottom of baking dish. One row of onions and Tater Tots. Pour cream of mushroom soup over top and bake at 350° for 1 hour.
Combine cream cheese, milk, vanilla, brown sugar, cinnamon and nutmeg in bowl; beat until smooth. Serve with fruit slices or cookies. Chill, tightly covered. Yields 8 (1 ounce) servings.
First Layer: Mix the flour, butter and nuts and pat into the bottom of a large, oblong glass baking dish. Bake at 350° for 12 minutes; cool.
Combine sugar, milk and butter. Bring to a full boil (a boil that can't be stirred down). Time it 1 1/2 minutes, stirring constantly. Remove from heat. Add chips and marshmallows. Stir until thick.
Mix together and put in a greased 9 x 13 x 2-inch baking dish.
Melt butter in saucepan and add flour and milk and cook until smooth. Cut mushrooms and pimento; add to sauce. Add cheese, Worcestershire. Cook until cheese melts. Add peas. Pour in casserole, top with crumbs, dot with butter; sprinkle a dash of paprika. Bake at 350° for 25 to 30 minutes.
Mix ingredients and bake at 350° for 30 minutes. Serve with Pepperidge Farm sesame bread sticks. Also excellent as a dip for vegetables.
Mix and bake in an ungreased angel food pan for 1 hour and 20 minutes at 325°. Do not grease pan.
Dissolve yeast in warm water, 1 cup. Add flour. Mix 1 cup at a time until climbs up in beaters. Knead to center until thick. Turn over and put into greased bowl. Let rise 1 hour. Make into rolls. Let rise 1 hour. Bake at 400° for 20 minutes.
Slice Twinkies lengthwise. Place in 9 x 13-inch baking dish. Mix pudding as directed on box. Add the cream cheese to pudding. Put pudding mixture on top of Twinkies. Add Cool Whip on top. Sprinkle with nuts.
Beat sugar and eggs. Add pinch of salt, vanilla and milk. Pour into unbaked pie shell and bake 10 minutes at 450°, then 20 to 30 minutes at 350°.
Cream margarine and sugar in large bowl. Add eggs and vanilla; blend well. In separate bowl, combine flour, cocoa, baking soda and salt. Blend into the creamed mixture. Stir in nuts, if desired. Drop by teaspoonfuls onto ungreased cookie sheet.
Chop onion. Slice celery and carrots. Brown hamburg and onion. Add 2 cups water, carrots and celery; cook until tender. Add mushroom soup and soy sauce to taste. Heat through. Serve over rice or noodles.