HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°. Whisk eggs until blended. Sift flour, measure and sift again with salt. Add flour mixture to beaten eggs in 4 additions, beating after each addition just until mixture is smooth. Add milk in 2 additions, beating slightly after each. Lightly beat in melted butter. Using 2 tablespoons softened butter, butter bottom and sides of a 9 or 10-inch heavy skillet. Pour batter into skillet and bake at 450° for 20 minutes. Slip onto a heated platter and serve immediately. Makes 4 servings.
Line bottom of Pyrex dish with ice cream sandwiches. Crush malted milk balls; use half of these to spread over ice cream sandwiches. Mix other half with Cool Whip; spread over top of this. Freeze. When ready to serve, drizzle chocolate syrup over top.
Drain pineapple. Drain oranges, cut into small pieces. Mix well. Add cottage cheese and stir well. Pour dry jello over mixture and stir well. Add Cool Whip and mix well. Pour into salad bowl and refrigerate. Sets fast and is delicious with any meal.
Mix flour and oil. Brown. Cook down with butter beans until tender. Add salt and pepper. On side smother onion and bell pepper. Add to butter beans.
Place a layer of crackers in a 9 x 13-inch greased pan. Mix pudding, using only 3 1/2 cups milk. Blend in Cool Whip and spread 1/2 of mixture over crackers. Add another layer of graham crackers, remaining pudding, then a layer of crackers. You should have 3 layers of crackers and 2 layers of pudding.
In medium bowl, blend eggs and spices. Stir in green pepper, onions and tomato. Microwave at High for 3 1/2 to 5 minutes, or until the eggs are soft set, stirring 2 to 3 times during cooking. Sprinkle with cheese. Cover. Let stand for 1 to 2 minutes or until the cheese melts. Serve immediately.
Chop onion and lettuce. Toss with 2 ounces Cheddar cheese, Thousand Island or French dressing and hot sauce to taste. Crunch and add 1/2 pound Doritos. Slice and add 1 avocado. Brown the hamburger. Add kidney or Ranch Style beans and 1/8 teaspoon salt. Simmer for about 10 minutes. When done, add to cold salad. Decorate top with Doritos, sprinkled around on top, sliced tomatoes and sliced avocado.
1. Brown the corn with the olive oil, do not burn or the corn will pop and make a mess. Add the red pepper, onion, garlic and brown lightly. 2. Add the beans, jalapenos (if desired), lime juice, and spices. Bring to a light simmer. 3. Warm large flour tortillas in a microwave. While warm roll burritos on plate. Cover with sharp cheddar cheese and bake in oven or microwave to melt cheese. Serve with chips and a cold Corona beer.
Sift together flour, baking powder and salt. Mix until creamy butter, sugar, egg and vanilla. Mix in flour mixture. Chill 1 hour. Shape level tablespoonfuls of dough into balls; roll balls in combined nuts and cinnamon. Arrange on greased cookie sheet 2 inches apart. Bake in 350° oven for 12 minutes. Yields 30 cookies.
Mix. Form patties. Cook in 1/4 cup oil or in skillet sprayed with Pam.
Beat eggs slightly; add remaining ingredients. Pour into unbaked pie shell. Bake about 30 minutes.
Add sugar, flour and cinnamon to apples. Mix well and let stand until juice has formed. Put in jars and cold pack for 30 minutes.
Mix garlic, Mozzarella cheese and Parmesan cheese in butter. Cut French bread into 6 (1-inch) slices. Butter each slice of bread and place under broiler. Toast each side until golden brown. Before taking out of broiler, sprinkle with Mozzarella mixture. When melted, take out and serve hot.
Blend all ingredients and pour into unbaked pie crust. Bake at 350° for 30 to 35 minutes until nice and brown.
Beat egg yolks until lemon colored and creamy. Add sugar gradually, then add orange juice, flour and baking powder. Beat whites until stiff and add to mixture. Bake in an ungreased tube pan, starting with a cold oven for 45 to 50 minutes. Set oven at 350°.
Cook onions in small amount of water and drain. Melt oleo and mix with cracker crumbs. Press in pan. Sprinkle 1/2 of cheese over crumbs. Add onions. Pour milk over this. Add Parmesan cheese, then Cheddar cheese and top with cracker crumbs. Bake for 15 to 20 minutes at 400°.
In a medium bowl sift together flour, sugar and salt. Combine egg, milk, butter and baking powder. Stir into dry ingredients. Peel the bananas. Cut each one in half lengthwise. Dip banana halves into the batter and then drop into deep fat preheated to 378°. Fry until golden brown. Serve with hot Cinnamon Sauce or pecan ice cream and whipped cream.
Combine sugar, Karo syrup, peanuts and salt. Cook on High power for 4 minutes. Stir. Cook an additional 3 to 5 minutes on High until light brown. Add butter and vanilla. Blend well and cook on High for 2 minutes. Add baking soda and stir until light and foamy. Pour onto well-greased (oleo) cookie sheet and spread. Cool 1/2 hour. Break into pieces. Eat and enjoy. Great Christmas or birthday gift!
Mix ground round, pork, soup mix, 2 tablespoons Worcestershire, stuffing and tomato juice. Form into steak shape, 1 inch thick. Wrap 2 strips thick bacon at outer edge to resemble fat. To broil: While broiling, brush with mixture of melted butter, 2 tablespoons Worcestershire sauce and catsup. Broil 10 minutes each side. Use a carrot strip to make a bone.
Cut bacon strips into fourths. Wrap bacon around little smokies and secure them with toothpicks. Place on large baking sheet. Once cookie sheet is full, pour a generous amount of brown sugar over tops of little smokies. Bake at 350° for 40 minutes or until brown sugar is bubbling and bacon is fully cooked.
Cream butter sugar and eggs. Add flavoring, then the dry ingredients alternately with the sour cream, mixing well after each addition of dry ingredients. Chill and drop from teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until done.
Mix ingredients except egg whites. Beat egg whites separately until stiff. Fold whites into mixture and pour in 9 x 13-inch glass cake dish. Bake at 350° for approximately 25 minutes; check with knife to be sure it is done.
Brown meat and add the other ingredients. Serve over buns. This is a recipe that you can add to. Things to add are onions, cheese, hot peppers, olives, etc. You just let your taste buds guide you.
Saute onions in butter. Add broccoli, rice, soup, water, milk and cheese. Bake in greased casserole for 30 to 35 minutes at 350°.
In large bowl, mix flour and sugar. In saucepan, combine butter, shortening, coffee and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar; add buttermilk, eggs, baking soda and vanilla.
Brown beef and onions. Add to other ingredients and simmer 2 hours or until thoroughly done.
Boil noodles with cooking oil; drain. Salt and pepper noodles. In casserole dish, combine noodles and other ingredients. Mix together carefully. Top dish with a thin layer of preferred cheese. Bake at 350° for 45 minutes to 1 hour.
Mix margarine, Crisco and sugar until fluffy. Add eggs, one at a time. Sift flour, baking powder and salt at least at 3 different intervals. Add alternately with milk. Add flavoring. Roll 1 cup walnuts in dry flour, mix in batter. Bake in three 9-inch cake pans. Bake in a 350° oven for 25 to 30 minutes.
Soak bread crumbs in milk. Add ground beef along with remaining ingredients. Form two loaves. Top with ketchup, barbecue sauce or undiluted cream of mushroom soup. Bake at 350° for 1 hour.
Chop beef into small pieces. Mix all ingredients. Shape into a ball. Roll in 3/4 cup chopped pecans to garnish. Chill. Serve with crackers. Keep refrigerated.
In buttered casserole dish, layer 1/2 of macaroni, topped with 1/2 of flour and followed by 1/2 of Cheddar cheese. Repeat layers. Mix egg, milk, salt and pepper. Pour over layers. Bake in a 350° oven for 1 hour. Top with dried bread crumbs.
Cook broccoli and drain. Spread in a 9 x 13-inch pan. Layer ham and cheese on top. In separate bowl, beat eggs and milk together; add Bisquick and mix. Pour over ingredients in pan. Bake at 350° (uncovered) for 50 to 60 minutes. Cut in serving pieces and remove with spatula.
Mix all ingredients together. Dip is great with veggies, potatoes and inside hamburger patties.
Mix sausage with the rice, soup mix, dry onion and sliced celery. Add the water with bouillon, soy sauce and toasted almonds. Bake, covered, at 350° for 1 hour. Serves 6 to 8.
Preheat oven to 350°. Heat chili in a saucepan over medium heat for 5 minutes (or microwave for 2 to 3 minutes). Press softened cream cheese into the bottom of a 1 1/2-quart casserole dish. Pour heated chili over cream cheese and sprinkle grated cheese over top. Bake for approximately 20 minutes, until mixture is hot and bubbly. Remove from oven and top with chopped green onion tops. Serve immediately with tortilla chips.
Break spaghetti into pieces. Cook and drain. Chop fine pepper, tomatoes, cucumber and onion. Add salad dressing and Salad Supreme. Mix all together and chill several hours.
Prepare cake mix. Cool; crumble into a large bowl. Add fruits, raisins, dates and pecans in the bowl. Using hands, toss and mix well. Combine applesauce and lemon juice. Add to cake. Mix until combined. Pack into cups. Place a cherry on top of each one. Cover with Saran Wrap. Refrigerate 24 hours.
Combine flour, meat, salt and pepper in plastic bag and shake to coat. Empty the flour and meat in large pot and brown slowly in hot fat, turning often. Add tomato sauce, garlic, water, onion, basil, beer, Tabasco, salt and pepper. Simmer for 1 more hour or until tender.
Sift into mixing bowl the flour, baking powder, sugar and salt. Make a well and add in oil, egg yolks and rind and juice. Beat until smooth.
Mix first 7 ingredients with electric beater and pour into buttered and floured single layer cake pan. Bake for 40 minutes at 350°.
Cut up the squirrel into serving size pieces. Saute in margarine until browned. In a large skillet, fry 6 bacon slices and brown sausage in the bacon fat. Add sauerkraut, garlic, caraway seed and beer. Simmer for 15 minutes. Remove skillet contents to a deep baking dish or casserole, bury the squirrel pieces in the sauerkraut and simmer for 1 hour, adding more beef if it cooks down too much. This may also be kept covered during the cooking.
Beat 1/3 cup of sugar into egg yolks. Add salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture coats spoon. Cool. Beat egg whites until foamy. Gradually add 3 tablespoons sugar, beating to soft peaks. Add to custard and mix thoroughly. Add vanilla. Chill 3 to 4 hours.
Mix in order given: margarine, sugar, flour, potato chips, nuts and vanilla. Drop by slightly rounded teaspoonful on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Watch them! Sprinkle with confectioners sugar if desired, when cool.
Wash tomatoes. Cut out all the greenish-whitish core. Do not peel! Cook and run through sieve or food processor. Cook onions and celery; put them through sieve. Mix vegetables and return to stove. Add sugar, salt and pepper. When boiling, add butter and flour which have been rubbed together thoroughly. Continue cooking a few minutes longer, until soup is slightly thickened. Stir often, so it doesn't stick or burn. Pour into sterilized jars and seal. Process 10 minutes at 10 pounds pressure in pressure canner.
Beat eggs good and mix rest of the ingredients together. Pour in pie shell. Bake at 350° for 50 minutes or until knife inserted halfway between the middle and the edge of filling comes out clean.
Combine meat, crumbs and 1/2 cheese, egg and salt. Mix lightly. Pat out meat to cover 12 x 10-inch of foil. Combine cheese, rice and parsley. Spread over meat and roll up, starting at narrow end. Wrap securely. Refrigerate several hours or overnight. Cut into 8 slices. Bake at 350° for 30 to 35 minutes.
Bring all ingredients except half and half and roux to a boil. When broccoli is tender, add half and half; bring back to a boil, then thicken with roux.
Crush berries until a small amount of juice forms. Place in a medium saucepan; bring to a boil for 2 minutes. Stir in gelatin until dissolved. Remove from heat; add the sweetener and mix well. Adjust sweetener to taste. Pour into jars. Store in refrigerator.
Cream together eggs, sugars and shortening. Mix together in another bowl the flour, salt, baking powder and soda. Add to mixture, then stir in oatmeal, coconut and flavoring. Add nuts. Mix well.
Preheat oven to 350°. Combine sugar, syrup and butter in 2-quart saucepan. Bring to boil on high, stirring constantly until butter is melted. Remove from stove and gradually add hot syrup to eggs; stir all the while. Add pecans to mixture and cool to lukewarm. Add vanilla. Pour into pie shell and bake for 40 to 45 minutes. Serves 6 to 8.
In a heavy skillet, combine meat, onion, and bell pepper. Cook meat until brown and vegetables are tender. Drain well on a paper towel. Place in a large pan. Add salt, chili pow der and chili mix. Stir until well mixed. Add tomato soup, sauce, tomatoes and water. Mix well again. Add potato. Bring to a boil. Cover and simmer for 2 hours. Serve over rice or spaghetti.
Melt butter, brown sugar and syrup and simmer. Pour in 9 x 13-inch pan. Layer toast on top of syrup. Mix together remaining ingredients. Beat and pour over toast. Bake at 350° for 45 minutes.
Toss together lightly. Season with salt and pepper to taste. Pour mixture into a 3-quart casserole dish. Sprinkle chow mein noodles over the top of casserole. Drizzle with the melted butter. Bake at 350° for 30 minutes.
In 2-quart casserole, combine pork and beans, onions, green peppers, brown sugar, ketchup and Worcestershire sauce. Top with bacon. Bake uncovered in 325° oven for 1 1/2 hours. Makes 10 to 12 servings.
Mix prepared rice with chicken and Ro-Tel. Simmer and serve. Serves 4.
In a pan, combine sugar, Jell-O and cornstarch. Add water and food coloring, then cook over low heat until thick. Let cool. Line prebaked pie crust with strawberries and cover with glaze, then repeat. Refrigerate 4 to 6 hours before serving.
Sift dry ingredients into large mixing bowl. Cut Crisco in until fine crumbs. Dissolve yeast into water. Make hole in flour. Add yeast mixture first, then buttermilk and mix together. Brush over with salad oil to keep from forming a crust. Cover and put in fridge overnight. Flour dough cloth and roll out a portion. I use same dough for biscuits or for rolls, roll thinner, cut, dip in oleo and fold over in pan.
Combine potatoes, salt and vanilla in 2-quart mixing bowl. Sift confectioners sugar with potatoes, 1/2 cup at a time. When mixture becomes stiff, knead. Add more sugar, if needed. Cover with a damp cloth. Chill enough so to roll in a long roll. Roll in nuts and slice.
Melt chocolate chips in double boiler over hot water. Beat in cinnamon and hot water. Add the egg yolks one at a time, mixing until smooth. Cook about 5 minutes in the double boiler over hot water. Cool. It is important that the mixture be at room temperature for the next step.
Mix ingredients. Roll dough and cut with doughnut cutter. Drop in hot lard for a few minutes until brown. Roll in doughnut sugar while still hot.
Sift together dry ingredients (first 4 ingredients). Place margarine and sugar in large mixing bowl. Beat well, add vanilla and eggs. Add sifted dry ingredients and mix until combined. Mix in coconut, nuts, raisins and Special K cereal. Drop by spoon (teaspoon) onto ungreased baking sheet. Bake at 375° about 12 minutes. Remove and cool. Yields 6 dozen 2 1/2-inch diameter cookies.
Cook ground beef. Add onions, cabbage and celery. Cook and stir until vegies are almost done. Stir in tomatoes and beans (with liquid), water, salt, pepper and chili powder. Heat to a boil. Reduce heat.
Toss with one large bottle Italian dressing mixed with one package dry Italian dressing mix. Can prepare several hours ahead of time before serving.
Mix broth, water, tapioca, salt and pepper. Add remaining ingredients and mix well. Pour into 13 x 9 baking dish. Cover and bake at 375° for 2 hours.
Put first 7 ingredients in a deep pan and cook slowly until brown. Stir in 1/3 cup flour. Add remaining ingredients and simmer 1 hour. I usually serve as is, but if desired, strain, reserving the liquid. Pick out the bits of chicken and set aside. Rub the vegetables through a sieve. Add the chicken and pureed vegetables to the soup. Heat and adjust seasonings.
Chop and brown sausage; drain. Add celery; cook 10 minutes, stirring occasionally. Add remaining ingredients, except for green peppers. Simmer 20 minutes, covered. Add green peppers; cook 15 more minutes, covered. Can serve over spaghetti.
Cook broccoli, drain and place into a buttered dish. Mix soup, mayonnaise, lemon juice and broccoli. Spoon cracker crumbs over top. Bake at 350° for 20 minutes.
Dissolve jello in 1 cup boiling water. Add pie filling and 2 cups cold water. Pour into serving dish. Chill until firm. Combine cream cheese and sour cream. Blend with sugar. Spread over jello mixture evenly. Sprinkle with pecans. Chill.
In a food processor, grind prunes, dates, apricots, almonds and raisins to a coarse mixture. Turn out mix into bowl. Add orange juice and honey. Stir until well combined. Roll mix into 1-inch balls and roll in coconut. Store, covered, in refrigerator. Makes about 3 dozen.
Combine all ingredients with enough water to make a good thick soup. Let simmer as long as you like.
Place stick of butter in deep dish and melt in a 325° oven, then let cool. Mix sugar, flour and milk. Pour this over cooled butter. Place fresh or frozen fruit or berries onto batter. Sprinkle 1/4 cup sugar over top. Bake 40 minutes. Batter will rise to top of pie and brown.
Mix ingredients. Pour in cake pan. Sprinkle the chips on top of mixture. Bake in a 350° oven for 25 to 30 minutes.
Mix all together and let blend overnight. Use with vegetables for dip or follow out pumpernickel round loaf of bread; fill with dip. Tear up bread you removed from center into dipping pieces. Very good.
Mix ingredients, except potato chips. Put mixture in greased baking dish. Top with crushed chips. Bake 25 minutes at 350°.
Preheat oven to 425 degrees. Roll half the pasty onto floured surface into circle a little larger than inverted pie plate. Gently put pastry into pan. Combine cornstarch, Equal|, cinnamon, nutmeg and salt. Sprinkle over apples in a large bowl and toss. Place apple mixture into pie crust. Roll other half pastry into circle large enough to cover pie. Cut out shapes from pastry using cookie cutter. Place pastry on pie. Trim and seal edges by pressing with fork. Place cut out shapes onto pie crust. Bake 40-50 minutes, until pastry is brown and apples are tender. Cool on wire rack.
Thoroughly coat chicken pieces with flour, salt, paprika and pepper. Dust any remaining flour over chicken pieces in pan. Brown chicken in oil in heavy skillet about 15 minutes. Add onion. Dissolve bouillon cubes in hot water; add 1/2 to chicken in pan (add more as needed). Cover and simmer over low heat 30 to 40 minutes, or until tender. Remove to serving platter. Add remaining bouillon and sour cream (add 1/2 cup more sour cream if desired) to pan drippings. Stir well. Heat, but do not boil. Pour over chicken.
Combine eggs, sugar, salt and vanilla, mixing well. Pour 1/4 cup scalded milk into egg mixture. Stir well. Then slowly add rest of milk, stirring constantly. Pour mixture into 9-inch deep dish pie crust shell. Sprinkle with nutmeg, if desired. Bake at 400° for 20 to 25 minutes. Do not overbake, as this makes custard watery.
In a large nonstick skillet, heat margarine over medium heat until bubbly; add zucchini and onion and saute, stirring constantly, until zucchini is tender, 2 to 3 minutes. Add chicken and cook, stirring constantly until heated through, about 1 minute. Add eggs and cook, stirring frequently, just until eggs are set, 1 to 2 minutes. Stir in cheese and cook until cheese melts. Cut pita in half crosswise, forming 2 pockets. Stuff each pocket with 1/8 of the egg mixture and 1 tomato slice. Makes 4 servings.
Place all ingredients in mixing bowl except chicken and mix well. Place chicken in 9 x 13-inch baking dish. Pour rice mixture over top of chicken and cover with foil. Bake at 350° for 1 hour and 15 minutes.
Sift flour and measure. Resift twice with soda. Set aside. Cream butter and add sugar slowly beating constantly to cream well. Add eggs, one at a time, beating well after each one. Stir in sour cream. Add flour mixture 1/2 cup at the time, beating well and constantly. Stir in extract and turn batter into a well greased and floured 10-inch tube pan. Use salt free shortening or fat for greasing pan. Bake at 325° for 1 1/2 hours or until cake is done. Place pan on rack to cool 5 minutes. Loose cake around edges of pan and edge of tube with dull side of knife. Turn cake onto rack to cool completely. Serve plain.
Cook grits in slightly salted water for about 5 minutes, until thick. While on burner, add oleo, sharp cheese and egg with milk. Stir until cheese and butter are melted. Bake 45 minutes at 400°.
Slice bread the size you like and spread with butter; sprinkle with garlic powder. Put on cookie sheet lined with foil and heat in oven.
Mix egg yolks, sugar, salt and vinegar. Cook in double boiler until thickened, stirring constantly. Remove from heat and when cool, add whipped cream. Prepared mustard may be added to this dressing using less sugar or no sugar. It is then suitable for meat and vegetable combinations.
Beat eggs until stiff but not dry. Fold in sugar; add vanilla, corn flakes, nuts and coconut. Drop by spoonfuls onto well-greased baking sheet. Bake for 15 to 20 minutes at 350°. Remove immediately from pan.
Mix sugar, milk, marshmallows, butter and salt in heavy 2 quart saucepan. Cook over medium heat to a boil. Stir constantly (mixture will be bubbling all over top). Boil and stir 5 minutes. Take off heat and stir in chocolate morsels until completely melted. Stir in nuts and vanilla. Spread in buttered 8-inch square pan and cool. Cut into 30 pieces.
In small bowl, beat eggs 5 minutes until very thick and lemon colored. Pour eggs into larger bowl and add sugar gradually. Beat in sugar. On low speed, blend in water and vanilla. Gradually add flour, baking powder and salt. Beat until batter is smooth. Pour into lined jelly roll pan with aluminum foil or waxed paper greased well, spreading batter into corners. Bake 12 to 15 minutes. Loosen cake from edges of pan and invert on towel sprinkled with confectioners sugar, carefully remove foil. Trim off stiff edges, if necessary. While hot, roll cake and towel from narrow end. Cool on wire rack 10 minutes. Unroll cake and remove towel; beat jelly with fork to soften. Spread jelly on cake. Spread thin layer of Cool Whip and carefully roll cake up. Sprinkle top with confectioners sugar.
Cook sweet potatoes until partly done. Peel and slice lengthwise, about 1/2 inch thick, and layer in a 9-inch square baking dish. Core and slice apple and layer on sweet potatoes. Heat fruit juice to boil. Combine starch and water; cook until thickened. Add honey. Pour over apples and sweet potatoes. Top with wheat germ and chopped nuts. Dust with cinnamon. Bake at 325° for 45 minutes.
Saute onion in margarine until tender. Add other ingredients except cheese and ham. Add half the grated cheese; mix well. Put filling on ham slices and roll up. Put rolls in pan and cover with foil. Bake at 350° for 20 minutes, remove foil. Sprinkle with remaining cheese; return to oven just until cheese melts.
Bake potatoes at 475°. When done, cut potatoes lengthwise in half. Scoop out all but 1/4-inch shell. Brush inside and outside of shell with melted butter. Place shells, cut side up, on ungreased cookie sheet. Bake, uncovered, until edges are brown, 15 to 20 minutes. Cook and stir ground beef in skillet until brown; drain. Stir in tomatoes and seasoning mix. Break up tomatoes. Heat to boiling; reduce heat. Simmer, uncovered, stirring occasionally, for 20 minutes. Spoon beef into shells. Sprinkle with cheese. Heat just until cheese is melted. Top with sour cream and onions.
Mix and pour in greased muffin pan. Bake at 450° until brown.
Mix all ingredients well and store in tight jar. Mix 2 heaping teaspoons to 1 cup boiling water.