HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs. Add milk. Sift flour, sugar, salt, baking powder and baking soda. Add wets to well in drys and beat until smooth. Slowly pour 1/2 cup batter into 275° fat for deep frying. Fry until golden. Drain on paper towels. Sprinkle with powdered sugar. Enjoy!
Bring sugar, cocoa, salt and water to boil. Simmer 2 minutes. Stir in milk and heat, but don't boil. Remove from heat and beat with egg beater. Serve at once.
Set aside 1 cup flour. In large bowl mix remaining flour, sugar, pepper, salt and yeast. Stir in hot water and oleo. Mix in egg and only enough reserved flour to make soft dough. On floured surface, knead 4 minutes. Divide dough into 12 pieces; shape into balls. Arrange in circle in greased 10-inch tube pan. Cover. Place tube pan in large shallow pan half filled with hottest tap water for 15 minutes. Beat 1 egg yolk with 1 tablespoon cold water. Brush on ring. Bake at 375° for 25 minutes or until done. Remove from pan; cool on wire rack.
Combine the first 4 ingredients in a Dutch oven; set aside until syrup forms. Bring peach mixture to a boil. Reduce heat to low; cook for 10 minutes, or until tender. Remove from heat. Add vanilla and butter; stir until butter melts. Roll half of pastry to 1/8-inch thickness; cut into 8-inch square. Spoon half of peaches into a lightly buttered 8-inch square baking dish. Top with pastry square. Bake at 425° for 14 minutes. Spoon remaining peaches over baked pastry square. Roll remaining pastry; cut into 1-inch strips. Arrange in lattice design over peaches. Bake at 425° for 15 to 18 minutes. Makes 8 servings.
Put chicken and rice in a bowl. Cook 5 minutes. Check it 5 times. Then it is ready and you eat it.
Melt chocolate in microwave for 2 minutes. Add peanut butter. Mix completely. Add Rice Krispies and marshmallows. Mix well. Pour into buttered pan. Cool and cut into squares.
Bake 15 minutes at 400°. Mix and keep in refrigerator for 4 to 6 weeks. Add more flour, if necessary.
In a large bowl, cream butter, sugars and pudding mix. Add eggs, one at a time, and beat well after each addition. Beat in the vanilla. Gradually add flour and baking soda to the creamed mixture. Stir in the chips and nuts (the dough will be stiff). Drop by teaspoonfuls about 2-inches apart onto an ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or until lightly brown. Remove to wire racks to cool. (The addition of the pudding makes a big difference.) Serve these with a cold glass of milk and watch them disappear!
Mix last 5 ingredients. Mix all ingredients together in baking dish. Sprinkle with cheese and bread crumbs. Bake at 350° for 25 minutes.
Soak bread crumbs in milk for several minutes. (If using dehydrated onions, soak in milk, also.) Mix all ingredients together well. Form in two individual loaves and place in greased pan. Cover meat loaves with chili sauce. Bake in moderate oven (350°) for 45 minutes or form in single loaf in 4 3/4 x 8 3/4-inch loaf pan. Cover with chili sauce and bake 1 hour.
Cream butter until soft. Blend in sugar. Add egg yolk, beating until light. Blend in flour. Roll dough into small balls. Dip in egg white and then roll in egg white and finally in chopped nuts. Place ball on greased cookie sheet. Make depression in center of each ball. Bake 5 minutes in slow oven and press down center again. Continue baking for about 15 minutes longer. Cool slightly and fill centers with jelly. Yields approximately 1 dozen cookies.
Combine all ingredients. Pour into buttered loaf pan. Brown 1/2 cup crumbs in butter. Sprinkle on top of casserole. Bake at 350° for 30 minutes.
Cut loaf in half lengthwise horizontally. Cut each half in 2-inch diagonal slices, cutting to, but not through, bottom crust. Place on baking sheet. Blend butter and cheese. Spread between slices and over top. Bake in hot oven (400°) until cheese is melted and bread is crusty, about 15 minutes. Serve immediately.
Put all ingredients in a pot. Add water at least 1 1/2-inches over beans. Cover and simmer approximately 6 hours. Add more water as they cook, if necessary. Serve over cooked rice.
Dip chicken in yogurt and roll in cracker crumbs. Place chicken in casserole dish and bake 30 minutes. Turn chicken and cook 30 minutes more. Serves 6 to 8.
Pour corn oil and milk into a mixing cup (2 cups or more). Do not mix the liquid together. Mix flour and salt into bowl, slowly put in the liquid by folding in with a fork. Put the crust mixture in between wax paper and roll out. Put in pie pan.
Steam cauliflower 8 minutes. Drain. Set aside. Heat oil. Add next 5 ingredients. Saute 2 minutes. Stir in remaining 3 ingredients. Cook 1 minute. Spoon over cauliflower.
Combine first 3 ingredients. Add next 6 ingredients. Add corn flakes. Roll into balls or drop by teaspoonful onto ungreased cookie sheet. Bake in a 325° oven for 8 to 10 minutes. Makes 12 dozen.
Mix soup, mayonnaise, lemon juice and cottage cheese in bowl. Layer half the broccoli, chicken, cheese and sauce in 9 x 13 casserole dish. Repeat layers. Melt butter and mix with cracker crumbs. Sprinkle on top of casserole and cook at 350° until bubbly, approximately 30 to 45 minutes.
Wash strawberries. Bring water and cornstarch to boil in pot with food coloring. Add sugar. After boils, add jello and let cool. Stir in strawberries. Put in pie shell. After the pie cools, add Cool Whip. (For a sweeter taste sprinkle strawberries with some sugar before making pie.)
Preheat oven to 375°. Beat eggs slightly in large bowl; stir in remaining ingredients, except cracker crumbs. Pour into ungreased square baking dish, 8 x 8 x 2-inches. Sprinkle crackers evenly over top. Bake, uncovered, until set and golden brown, about 45 minutes.
Bake cake as directed on box. While cake is still hot, punch holes in cake and pour the caramel topping into the holes and on cake. Cool. Spread Cool Whip on top of cake. Crumble candy bar on top for garnish.
Heat oven to 400°. Slice potatoes lengthwise into matchsticks. Coat baking sheet with 3 sprays of vegetable oil. Combine the egg whites and Cajun spice in a bowl. Add potatoes and mix to coat. Pour the coated potatoes onto prepared baking sheet and spread them out into a single layer, leaving a little space between. Bake on bottom shelf of oven for 40 to 45 minutes or until fries are crispy; turn every 6 to 8 minutes so they brown evenly. Serves 4. Only 0.5 grams of fat, only 291 calories per serving.
In large pot add olive oil, onion and garlic over medium heat until the onion is tender. Stir in remaining ingredients except cheese. Cover and simmer for 15 minutes, stirring occasionally. Serve with shredded Cheddar cheese.
Pour boiling water over muffets and raisins; let cool. Cream the sugar and shortening and add slightly beaten eggs, buttermilk and baking soda. Add flour, salt and 40% bran flakes. Mix well and fold in raisin mixture. Bake for 20 minutes in greased muffin tins. Set oven to 400°. Dough may be kept in fridge for up to 6 weeks. Makes 4 to 5 dozen.
Combine all ingredients except orange juice and powdered sugar. Beat for 2 minutes in large bowl. Spray two 9-inch loaf pans. Bake at 350° for 55 minutes. Remove from pans and sprinkle with powdered sugar and orange rind while still warm. Makes 18 servings each (1 fat, 125 calories and 31 mg sodium).
Combine sugar, margarine and milk in heavy 2 1/2 to 3-quart saucepan. Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Stir in chocolate chips until melted. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into a greased 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes 3 pounds.
In a 14-inch baking dish, place can of pineapple and add cherries. Shake cake mix over fruit, spreading evenly. Sprinkle coconut over cake mix and top with pecans. Melt butter and pour over top. Bake at 300° for 1 hour and 10 minutes. (This is very good after a barbecue dinner.)
Combine salad dressing mayonnaise, half and half, seasoning, salt and pepper in small bowl; blend well. Cover, refrigerate overnight to blend flavors.
Mix pineapple and pudding, then add Cool Whip, marshmallows and nuts. Mix well together. Refrigerate until ready to serve.
Combine cheese spread and cream cheese in double boiler or microwave until blended. Stir well. Add remaining ingredients; heat until blended and hot. Serve in fondue pot. Dip bread cubes in fondue.
Put milk, flour and vanilla in saucepan and cook until thick (like gravy). Chill. Mix shortening, sugar and salt together. Beat until smooth. Beat chilled mixture, then add two mixtures together and beat until smooth.
Mix the first 5 ingredients and place in a buttered 7 1/2 x 11 1/2-inch pan. Mix together the crushed crackers, slivered almonds and melted oleo. Bake at 350° for 30 to 35 minutes.
Preheat oven to 300°. Grease a 13 x 9 x 2-inch baking pan; set aside. Combine eggs, sugar and oil in bowl; blend well. Gradually add flour; blend well. Stir in walnuts, apples, cinnamon and vanilla. Blend well. Pour into prepared pan. Bake one hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan. Frost with Cream Cheese Icing. Makes 12 to 15 servings.
Crush Ritz crackers very fine in food processor or with rolling pin. Dip chicken pieces in milk, then in cracker crumbs. Place in lightly greased baking pan in one layer. Dot chicken pieces with butter or margarine. Bake at 350° for about 1 1/2 hours.
Simmer chicken until tender. Remove from broth and let cool. Cut into bite size pieces using very little of the skin. Place in a large mixing bowl. Add chopped celery, pickles and eggs. Add mayonnaise and a little pickle juice to moisten. Salt to taste. Mix well. Yields 12 servings.
Saute onions in butter. Brown hamburg with onions. Add flour, salt and pepper; saute for 5 minutes. Add soup; simmer, uncovered, for 10 minutes. Add sour cream. Serve over cooked rice or chow mein noodles. Serves 6.
Combine first 6 ingredients. Fill shells with mixture. Sprinkle with parsley flakes and paprika. Bake 1/2 hour at 350°.
In 10 to 12-inch nonstick skillet, put the vegetable oil, olive oil and hash brown potatoes. Cook about 15 minutes, covered, stirring occasionally. Add onion, bell pepper and tomato; saute until done. Add margarine, scrambled eggs, salt, pepper and garlic powder. Cook until eggs are set. With plastic egg turner, cut into 4 sections, turn over and cook until done and sprinkle with cheese (optional).
In a large bowl toss together zucchini, green pepper, onion and kidney beans. In a small bowl beat together oil, vinegar, salt and pepper. Pour over vegetables. Toss lightly. Cover and refrigerate at least 4 hours, stirring occasionally. Makes 8 servings.
Mix all the ingredients together. Pour into greased casserole dish. Place dish into a deeper dish with some water in it. Bake at 350° for 1 hour.
Combine dry ingredients and stir together. Add apples, nuts and oil. Do not beat with mixer. Bake in tube or Bundt pan 1 hour at 350°.
In bottom of pie pan or oblong casserole, layer any of the first 8 ingredients listed. Beat thoroughly or blend milk, Bisquick, eggs, salt and pepper. Pour over layers in pan. Bake at 375° for about 40 minutes.
Sprinkle meat with salt, pepper and garlic; cook. After meat cools, mix all ingredients. Serve cold.
Boil ham bone in water until broth tastes "hammy", about 1 1/2 hours. Add head of cabbage (quartered). Cook until tender. Remove and keep warm in another pot. Add rice to broth (about 2 1/2 cups) and cook until done.
Mix rice and soups together. Add 1/2 cup milk or water to make more moist (I use water). Put in bottom of 14 x 10-inch pan which has been lined with aluminum foil. Place raw chicken (approximately 8 pieces; I use split breasts) on top of the rice and soup. Sprinkle one envelope of Lipton onion soup mix over the chicken. Put double thickness of aluminum foil over top. Fold foil tightly over edge of pan. Bake 2 hours at 350°. Do not peek or add salt. Serve with green salad and hot rolls.
Set cream cheese out to soften. Dice green onions and corned beef. Mix with soft cream cheese. Mix together thoroughly. Roll into ball and serve.
Combine sugar, oleo and milk in saucepan. Bring to boil and cook 2 minutes, stirring constantly. Remove from heat. Add chocolate morsels. Stir mixture until smooth. Yields frosting for 13 x 9-inch cake.
Cook grits as directed, using water, milk or a combination. Add cheese and butter. Stir until melted and mixed in. Cool. Combine eggs and milk. Pour into grits mixture. Stir until smooth. Pour all into a buttered 2-quart casserole. Bake, uncovered, at 375° for 30 to 45 minutes. If desired, dust top with paprika and/or sprinkle with more cheese. Serves 8. Recipe may be doubled by simply doubling each ingredient and baking in 9 x 13 rectangular dish.
Cook and drain noodles according to package. Meanwhile, melt butter in large skillet. Add cabbage and onions; cook until soft. Add chopped onions and kielbasi. Cook an additional 10 to 15 minutes. Stir cabbage mixture into cooked noodles.
Melt margarine in a large skillet with garlic, onion, carrots, celery and a pinch of oregano. Saute 10 to 15 minutes on medium-high heat until carrots and celery begin to soften. Add chicken and pour wine in gradually until the chicken is cooked. Stir in cream of mushroom soup and simmer 10 to 15 minutes, stirring periodically. Serve over pasta or rice. Should serve 4.
In large saucepan, bring rice, water, pepper and chicken bouillon cubes to a boil. Then turn down to simmer. Add carrot, celery, bell pepper, onion and margarine. Mix and cover. Cook slow until water is gone and rice is fluffy.
Make a pile of crepes and freeze them for the future. You can substitute puff pastry shells or chocolate shells if you want to.
Melt butter in baking dish. Mix Bisquick and sugar in bowl. Take 1/3 cup of liquid from the pie filling and mix with 1/3 cup water. Add to the sugar and Bisquick mixture. Pour over butter in baking dish. Bake in 350° oven for 45 minutes. Top with ice cream or Cool Whip.
Mix rice, shrimp, green pepper, celery, onion and olives and set aside.
Shred cabbage, pepper and carrots. Sprinkle with salt and let stand one hour. Drain if water accumulates. Combine other ingredients in pan and bring to a boil. Boil for 3 minutes and then cool. Pour over cabbage mixture and let stand for 3 minutes. Stir well. Freeze in plastic containers.
Add dressing; toss well. Crush Ramen noodles (uncooked). Add to salad; toss again.
Mix all of the above thoroughly. Refrigerate at least 1 hour. Serve with your favorite chip or cracker. Makes about 2/3 cup.
Combine. Form into patties and fry until golden brown. Makes about 9 or 10 patties.
Peel cucumber and slice very thin. Combine with remaining ingredients and refrigerate several hours. To make Japanese-style, add 1/2 teaspoon horseradish and 1/8 teaspoon ground ginger.
Combine poached egg with ham on muffin, then cheese. Grill under broiler until cheese melts. Top with second slice of muffin.
Boil eggs and potatoes until potatoes are soft. Dice in small pieces: onions, celery and eggs. Put in large bowl with sweet relish and potatoes. Add mayo to taste. Mix well. Salt and pepper. Add mustard for color (optional).
Brown meat; add salt, pepper and Worcestershire. Cook spaghetti according to package directions. Combine meat and spaghetti and add tomato sauce. Put in lightly greased casserole and bake 30 minutes at 350°. Top with grated cheese and bake until cheese is melted (about 15 minutes).
Stir all in a 1 1/2-quart saucepan with tight cover over medium heat. When starts to boil, stir all with fork, cover and simmer for 20 minutes for white rice; 45 minutes for brown rice. Let sit 5 minutes, covered, before serving. On an electric stove, for white rice, just turn the burner off, but leave the covered pan there after it comes to a boil, for 20 minutes. Needs no other seasoning and it is a special accompaniment to fish or chicken.
Coat chicken with flour, mixed with salt. Brown in lard or shortening. As pieces are browned, arrange in a casserole. Saute onion, celery and pepper in melted butter or margarine. Add all other ingredients and bring to a boil. Pour over chicken in casserole. Cover and bake at 350° for about 1 hour.
Cut steaks into 2-inch strips about 2 or 3 inches long. Roll in flour and thoroughly brown in shortening. Add green pepper, Worcestershire sauce, water, onions, salt and pepper. Cover and cook over low heat for 1 1/2 hours or until meat is tender. You may add more water. It makes delicious gravy. Serve it on steaming hot rice or potatoes. You can made your own version by adding mushrooms, etc. One half hour before starting, put tenderizer on meat. Serves 6.
Combine sugar, flour and salt in medium bowl. Cut in butter, with pastry blender, until mixture is light and crumbly. Blend in lemon peel and juice.
Slice sausage in 1/2 lengthwise and then in 1/4-inch rounds. Fry sausage; add water to cover. Add carrots and potatoes. Cook for 20 minutes; add tomato sauce, kidney beans, spaghetti and 2 to 3 cups water. Add salt and pepper to taste. Simmer for 1 hour. Add cabbage; cook for 10 minutes. Serve. Serves 6.
Prepare cake mix as directed and bake in a 15 x 17-inch cake pan or cookie sheet for 15 to 20 minutes in a 350° oven. Let cool. Mix pudding and cream cheese with 2 cups milk until smooth. Spread on cooled cake. Let chill until firm. Spread 2 cans of crushed pineapple on top of cream cheese mix. Cover with Cool Whip, then coconut, cherries and nuts. Keep chilled until ready to serve.
Mix all ingredients together and bake at 350° for 30 to 35 minutes.
Pour milk into a medium bowl. Add pudding mix. Beat with a wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes. Fold in whipped topping. Stir 1 cup of the cookies and the "rocks" into pudding mixture. Spoon into pie crust. Sprinkle with rest of cookies. Freeze until firm. You can decorate with gumdrop flowers. Serves 6 to 8.
Lay toast rounds or crackers out on a baking sheet. Spoon bleu cheese dressing on each-not enough to drip over edge. Sprinkle with nuts. Bake at 350 degree for 15 minutes, or until golden brown and bubbly.
Bring to a boil, reduce heat and simmer 30 minutes. Slice orange slices to float in the hot apple cider. Serve hot.
Clean chicken. Squeeze lemon juice over. Salt and pepper. Mix Dijon mustard, honey, paprika and basil together to make glaze. Brush the glaze all over the chicken. Bake at 350° for 45 minutes.
Combine sugar, syrup and water in a heavy 3-quart pan. Mix and cook over medium heat, stirring constantly, until sugar dissolves. Cook until mixture reaches 285°. Remove from heat at once. Stir in peanuts and margarine. Return to heat, stirring, until mixture reaches 295°. Remove from heat. Stir in vanilla and baking soda. Stir to blend (fast). Mixture will foam. Pour on large buttered baking sheet. Break in pieces when cold.
Combine spinach, onion and salt in salad bowl; mix well. Saute bacon in skillet until crisp. Stir in vinegar and sugar. Pour over spinach mixture. Sprinkle with eggs; toss lightly. Serves 4.
Save chicken stock to dip tortillas in as you layer out the ingredients in a baking dish. Cover and bake in 350° oven for 45 minutes to 1 hour.
Cream butter and sugar well. Add egg yolks. Sift flour and baking powder together. Beat egg whites until stiff. Alternate flour and milk into creamed mixture. Add vanilla. Fold in egg whites. Bake in two (9-inch) pans. Bake at 350° for 25 to 30 minutes or until golden brown. This cake can also be baked in a loaf pan.
Place ingredients in large mixing bowl. Beat with electric mixer. Start on low speed, move to medium and finish with about 10 minutes on high speed. Batter should be smooth and liquid. Grease and lightly flour a 10-inch round 3-inch deep baking pan. Pour batter into pan and bake 1 hour in preheated oven at 350°. Leave cake in oven with door closed for an additional hour after heat is turned off. Cool on rack and refrigerate for storage. Makes 20 servings.
Boil Eagle Brand milk on stove. Make sure water covers cans for 3 hours. When cans come to a boil, turn down to low or simmer. After 3 hours, open cans carefully. Pour into pie crusts. Top with Cool Whip when pies cool. Garnish with chocolate morsels or pecans.
Combine salad dressing mix and oil in bowl; mix well. Pour over pretzels in large baking pan. Bake at 200° for 1 hour, stirring every 15 minutes. Store in airtight container.
Combine ingredients and blend well. Pat into ungreased square pan. Bake 10 minutes at 375°.
Mix cooled, drained macaroni with sandwich spread. Add onion, celery seed and drained peas. Toss well, but gently. If not sour enough, add more sandwich spread. Place in covered plastic or glass container and chill.
Combine crushed pretzels and melted margarine in a 9 x 13-inch pan and bake at 350° for 10 minutes. Combine Cool Whip, cream cheese and sugar; mix well. Add to first layer when it has cooled. Combine Jell-O, boiling water, strawberries and pineapple. When it begins to thicken, add to second layer.
Place potatoes in casserole dish. Add crushed crackers, onion and ham. Mix well. Add salt, pepper and milk; dot with butter or margarine. Bake covered at 350° for 30 minutes. Uncover and bake 60 to 70 more minutes or until done.
Peel apples and slice thin. Fill greased 1 1/2-quart casserole; add water and cinnamon. Blend rest of ingredients until crumbly in consistency. Spread over apples and bake uncovered in 350° oven for 1 hour and 15 minutes.
Cut potatoes in cubes. Place in fry skillet and cook with small amount of water (less fat grams) and butter; set aside. Brown turkey burger and onion together. Cook frozen vegetables in microwave then mix with potatoes and burger. Scramble eggs in bowl, using water as a substitute for milk. Pour over potato mixture and cook until eggs are done. Season to taste.
Coarsely shred the cabbage, about 8 cups. Stir preserves to mash currants; add to shredded cabbage and stir to coat evenly. Cover and refrigerate at least 2 hours. Garnish with curly endive and carrot curls. Serve with crisp bread. Makes 8 to 10 servings.
Cream butter, Crisco and sugar. Add eggs, one at a time. Alternately add milk, flour and flavoring. Bake at 300° for 1 hour and 35 minutes. Be sure you put cake in cold oven.
Boil chicken until tender; cook and remove bone. Boil noodles in broth. Saute onion, celery and mushrooms in 1 tablespoon of butter until tender. Add noodles, chicken, mushroom soup, pimentos, chopped vegetables and milk to casserole dish. Bake in oven for 30 minutes.
Reserve 1/4 cup of Bakers chocolate. Mix all ingredients except powdered sugar and pour in oblong baking dish. Bake for 40- 50 minutes at 350°. When cool, ice with grated chocolate and powdered sugar.
Preheat oven to 400°. Grease 12 muffin cups. Combine flours, baking powder and salt; mix well. In small bowl, mix remaining ingredients. Stir until blended. Add to dry ingredients all at once until moistened. Spoon into cups. Bake 20 minutes or until lightly browned. Immediately remove from pan to wire rack. Contains 140 calories each.
Salt, pepper and roll in flour 4 servings cubed chuck steak. Brown chopped onion. Brown both sides of steak in frying pan. Place in casserole. Pour almost all grease from pan with browned, chopped onion over steak. Pour over steak 1 can mushroom soup mixed with 3/4 cup water. Then place browned onions on top. Bake, covered, for 2 to 3 hours or until steak is tender at 250° to 300°.
Cut up squash and onion. Cook until tender. Pour off liquid and let cool. Mix in sour cream, chicken soup and pimentos. Melt butter and pour over croutons; let set.
Dissolve gelatin in water. Stir in fruit juices and soda. Mix well. Chill with ice. Makes 3 1/2 quarts.
Combine softened cream cheese and margarine; beat on medium speed of an electric mixer until smooth. Add milk; beat until smooth. Stir in pepper and fold in turkey. Unroll crescent roll dough and separate into 4 rectangles. Press perforations to seal. Spoon 1/2 cup turkey mixture on the center of each rectangle. Moisten edges with water; bring the 4 corners together at the center over the filling and pinch together to seal. Bake at 350° for 20 to 25 minutes or until golden brown. Yields 4 servings.