HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift the first 5 ingredients into bowl and mix in oats and cornflakes. Beat egg yolk; add fat, cheese and milk. Pour liquid mixture into a "well" in the dry ingredients and beat. Fold in the beaten egg whites. Bake in muffin tins in a slow oven at 300°, about 1 hour.
Mix all together in bowl. Turn out on floured cloth or board and roll thin; cut with cookie cutter. Bake in moderately hot oven until brown.
Drain potatoes. Pour into aluminum pan. Chop onions and peppers (green and red) and place in pan. Add salt to taste. Add 1/2 stick of margarine. Add 2 teaspoons of bacon bits. Cover with foil and place on hot grill. Cook for 15 to 20 minutes.
Place 6 slices bread on bottom of 12 x 8-inch baking dish. Cover with 1 cup Cheddar cheese, broccoli, ham and remaining bread slices, cut in half diagonally. Beat cream cheese until light and fluffy. Add eggs one at a time, mixing well after each addition. Blend in milk and mustard; pour over bread. Top with remaining Cheddar cheese. Bake at 350° for 45 to 50 minutes or until set. Let stand 10 minutes before serving.
Add sugar and flour; mix well. Beat eggs. Add to sugar mixture; mix until smooth. Add vanilla and milk. Cook on medium flame, stirring constantly until quite thick. Remove from burner. Layer the following in a large bowl: one layer of wafers, one layer of sliced bananas and one layer of pudding mixture. Repeat until all pudding is used. Top with layer of vanilla wafers. Scrumptious!
Combine soup, sour cream, wine and mushrooms. Place chicken breast in crockpot. Sprinkle with salt, pepper and paprika. Cut onion into 1/4 inch slices and break apart into rings. Spread over chicken. Pour soup mixture over all and spread evenly. Sprinkle some more paprika over top. Cook on low setting 6-8 hours. Serve over rice. Yield: 4-6 servings.
Preheat oven to 350°. Grease and flour pan. Prepare marble cake mix as directed and pour into pan. In a mixing bowl, mix Ricotta, sugar, 4 eggs and vanilla. Layer over marble cake batter. Bake at 350° for 45 to 60 minutes. Allow cake to cool. Serve.
Preheat oven to 375°. In a small bowl, beat at high speed the egg whites into soft peak. With mixer at low speed, beat egg yolks, potatoes, milk, sugar, cinnamon, ginger, nutmeg, cloves and salt until well blended. Fold in egg whites. Pour mixture in crust and bake until set.
Cut acorn squash in half (1/2); scoop out seed with spoon. In greased pan, bake face down at 350° for 30 minutes. Cook bacon; remove and crumble. Retain grease. In retained grease, saute onions, bell peppers, hot peppers and tomatoes until tender. Add milk, cheese, butter, sugar and crumbled bacon. Take squash and scoop out the squash; save shell. Mix squash with ingredients. Spoon mixture into shells. Bake at 350° for 20 minutes.
Mix preserves, soup and dressing. Pour over chicken. Marinate for several hours or overnight. Put chicken in casserole. Cover with marinade. Cover with foil and bake at 300° until done. Uncover and brown.
In skillet, brown beef and onions; drain grease off. Return to skillet. Reduce temperature. Add thyme, oregano, salt, pepper and dry mustard. Mix in browned beef. Pour tomato juice over mixture. Add broken spaghetti. Press spaghetti into mixture until it is covered with juice. Cover skillet and simmer for 30 minutes.
Mix all ingredients thoroughly. Form dough into smooth ball and knead 30 seconds of floured board. Roll into rope 2 inches thick and cut into 16 pieces. Roll each piece 8 inches long, lapping ends. Fold in half, twist once and pinch ends together. Place on buttered baking sheet; brush with slightly beaten whole egg. Sprinkle with lots of sesame seed. Bake in upper third of preheated 450° oven for 15 minutes or until golden brown.
Put green pepper, salt, pepper, margarine and onion inside chicken. Lay bacon over breast area and tie chicken well. Put on spit and rub a little margarine over chicken. Put on rotisserie and cook on medium or low until well done.
Preheat oven to 350°. Put pie crust into pie pan as directed on package. Combine all other ingredients (except vegetables, etc.) in mixing bowl and mix lightly. Add vegetables, bacon, meats, etc., if desired. Pour into crust. Mixture will look lumpy due to Cheddar cheese. Put in oven and bake 55 to 60 minutes. Quiche should have a slight brown coating when cooked completely.
Saute in oil the onions, garlic and pepper. Flour the eggplant and brown on all sides in the oil. Add the vegetables. Cover and steam 6 to 8 minutes until just barely tender. Add grated cheese. Serve over cooked egg noodles. Yield: 4 to 6 servings.
Place chops in a roasting pan; mix other ingredients and pour over chops. Bake at 350° for 1 hour.
Combine all ingredients and place by heaping spoonfuls into greased skillet. Flatten into patties. Makes 8 patties.
Preheat oven to 350°. Melt in a large roasting pan the oil, margarine, molasses, vanilla, brown sugar, honey and salt. When mixed, let cool slightly and add the oats, sesame seed, chopped nuts, garage nuts, wheat germ, coconut and sunflower seeds. Stir thoroughly. Bake in shallow pans for 20 to 25 minutes. Stir every 5 to 7 minutes. After granola has cooled, add the raisins. Very good as a snack.
In a large bowl, combine hot popped corn, nuts, pretzels and bran squares. In a small saucepan, melt margarine with mustard. Pour over popcorn mixture, tossing gently to coat. Sprinkle herb and spice mix over coated corn and toss again. Spread coated corn on baking sheet and bake at 350° for 3 to 5 minutes. Serve immediately or store in airtight container. Makes 2 1/2 quarts.
Drain all canned ingredients. Put in bowl. Add bell pepper, onion, and Italian dressing. Cover and let sit overnight. Serve with tortilla chips.
Mix well the first 6 ingredients. Roll in chopped pecans. Refrigerate and serve with crackers.
Combine rice, cucumber, green pepper and radishes. Blend remaining ingredients (dressing, mustard and pepper). Toss dressing mixture lightly with rice mixture and chill. Makes 6 servings.
Combine margarine and sugars. Add eggs; mix well. Add flour, soda and salt. Stir in oatmeal, pecans and coconut. Chill dough. Make into rolls, 1 1/2 inches. Refrigerate overnight or freeze rolls. Slice thin and bake at 375° for 7 minutes. Leave plenty of space between cookies on cookie sheet; they spread a lot.
Cream together eggs, margarine and sugar. Add bananas. Into another bowl, sift together flour, salt and soda. Add flour mixture, a little at a time, to sugar-butter mixture, mixing well after each addition. Add nuts. Pour batter into a well greased and floured angel cake pan and bake for 1 hour at 300°. Can be frozen.
Sift dry ingredients together. Cut in fat. Mix with warm water. Let rise 1 hour or until it doubles its size. Add 1 or 2 tablespoons flour and knock down. Put in refrigerator with cover and use as needed.
Melt chocolate with the coffee in saucepan over low heat until blended; cool. Stir in vanilla, then fold into whipped cream. Fill meringue shell. Refrigerate overnight or approximately 12 hours. Garnish with additional whipped cream, shaved chocolate and pecan halves.
Mix all ingredients; place in iron skillet and bake in oven at 400° until done.
Combine tomatoes, water, garlic and herbs in a 13 x 9 x 2-inch glass or ceramic dish and cover tightly with microwave plastic wrap. Cook at 100% in a high-wattage microwave oven for 8 minutes. Prick plastic to release steam. Remove from oven and uncover; stir well. Re-cover and cook for 8 minutes longer. Prick plastic to release steam. Remove from oven and uncover; stir well and allow to stand, stirring occasionally, until cool and most of liquid is absorbed. Transfer to 1 1/2-quart dish; pour both oils over tomato mixture. Cover tightly with plastic wrap; cook for 5 minutes more. Prick plastic; remove from oven and uncover. Stir and leave until cool. Transfer to food processor and puree until smooth, scraping down sides of bowl. Serve at room temperature with thinly sliced Italian bread, crackers or cut up vegetables. Will keep in refrigerator (tightly covered) for up to one month. Makes approximately 3 cups.
Measure flour, salt, baking powder and soda into a sifter. Cream the butter or margarine with sugar until well blended in a large bowl. Beat in eggs and vanilla. Sift in flour mixture, adding alternately with sour cream and blend well to make a thick batter. Drop by rounded tablespoonfuls 4 inches apart on greased cookie sheets. Spread into 2-inch rounds. Sprinkle with cinnamon-sugar, if desired. Bake in hot oven (400°) for about 12 minutes or until light golden around edges. Remove from cookie sheets and cool completely on wire racks.
This makes a thin batter. Bake at 400° or 450° for 30 minutes.
In a small bowl, combine soup, paprika and pepper. In a greased 2-quart oblong baking dish, arrange potatoes. Sprinkle with cheese. Spoon mixture over cheese. Cover with foil and bake at 400° for 45 minutes, covered. Uncover and bake 10 more minutes or until tender.
For crust, combine flour, pecans and brown sugar. In a heavy saucepan, melt shortening and 1 square of chocolate over low heat, stirring constantly. Stir into flour mixture until combined. Mix vanilla and water and sprinkle over mixture while tossing. Form into a ball. Roll out to make a 12-inch circle between 2 sheets of wax paper. Remove waxed paper. Place crust into a 9-inch pie plate; flute edge. Prick well. Bake until surface appears dry. Cool.
Add all ingredients together. Blend well. Bake in oblong Pyrex dish lightly sprayed with Pam. Cook in preheated oven at 375° for 40 to 50 minutes. Serve warm or cold.
Melt margarine in baking dish. Add potatoes, onion and garlic. Cover loosely with Saran Wrap and cook on Full power for 5 minutes in microwave. Add green pepper, salt and pepper and toss. Add cheese and sprinkle with paprika. Cook for 6 minutes or until potatoes are tender.
Cream butter and cream cheese, slowly add flour, then add vanilla. Good for any type pie, may also be used for tart shells.
Cook the bottom crust. Cook butter, water, sugar and cornstarch until it boils. Pour 1/2 over bottom crust; pour fresh berries on next, leveling down; next add pie filling and then top crust. Pour the rest of syrup on top and brown in oven.
Mix oil and sugar; add eggs one at a time and continue mixing. Add pumpkin and mix well. Sift together dry ingredients and add to wet mixture. Add water and mix by hand well until smooth. Pour into greased loaf pans and bake for 50 to 60 minutes in a 350° oven. Watch at the end of baking and cover top with foil if getting too brown. Makes 2 large loaves.
Combine ingredients in a 2-quart casserole. Cover and bake at 300° for 3 hours. Do not peek until it is done. Serve over noodles or rice. Serves 4 to 6.
Peel and cube potatoes. Boil potatoes and garlic in salt water until tender. Drain. Turn heat to simmer; add butter, milk, tomatoes, chilies, Tabasco and green onions. Do not allow milk to boil. When warm, drop in cheese. As cheese just starts to melt, the soup is ready to serve. Feeds one Mexican Army.
Pour into a casserole dish. Bake at 350° for 50 to 60 minutes.
Mix together, shape into log. Roll in chopped nuts. Chill until firm. Serve with crackers and vegetables.
Cook pasta. Rinse with cold water and drain. Drain and chop tomatoes. Save liquid. Melt cheese with 2 Tbsp. tomato liquid in microwave or on stove top. Add 1/3 cup liquid to cheese. Mix everything together in large bowl. Serve cold or at room temperature. Stir when ready to serve. Makes a lot.
Boil sugar, water and Jell-O for 1 minute. Cool. Have baked pie shell. Place strawberries in shell. Pour the mixture over the strawberries. Refrigerate to set. Before serving, cover with whipped cream.
Brown the beef and drain. Mix together all remaining ingredients except lumpia wrappers. Cook for 20-30 minutes, drain away excess liquid. Sit for 10 minutes before wrapping. Put some of the mixture onto a wrapper, fold over each side, then roll up. Making a little package. Fry in the oil until golden brown.
Combine sugar and cinnamon, set aside. Melt butter over low heat in skillet. Add Chex and stir to coat. Heat for 5 minutes more, sprinkle with half of sugar/cinnamon mixture and stir to coat cereal pieces. Add remaining sugar/cinnamon and stir. Spread on paper towels to cool.
Chop chicken in food processor. If you are going to use your chicken salad for sandwiches, chop medium fine. To serve on lettuce, chop and leave it in medium-small chunks. Mix all ingredients together and enjoy.
Spread pie filling in bottom of 9-inch square pan. Sprinkle with lemon juice. Combine cake mix, nuts and melted butter. Crumble mixture over pie filling. Bake at 350° for 40 to 50 minutes.
Combine all ingredients, mixing well. Roll into walnut-size balls. Place on ungreased baking sheet and bake at 400° for 15 minutes. Drain on absorbent paper. Serve hot!
Mix all the ingredients and place in prepared 9 x 3 cake pan. Top with 1 cup crushed potato chips. Bake at 350° for about 20 minutes.
Cook potatoes (cook whole in skin). Cool thoroughly. Shred potatoes coarsely. Combine mild and sharp cheeses, 1/4 cup butter and 1/2 cup sweet milk; cook over low heat until cheeses melt. Add sour cream, onion, salt and pepper. Put shredded potatoes in 9 x 13-inch glass pan, pour mixture over potatoes and dot with remaining butter. Bake at 350° for 25 minutes, until golden brown. Serves 4 to 6.
Mash garlic with salt and fresh mint in bowl. Add yogurt, blending well. Peel and cut cucumbers in half lengthwise, then slice in thin half rounds. Add cucumbers to yogurt mixture. Fold together gently. This is especially refreshing in summer. Serves 4. Garnish with fresh mint.
In small saucepan, combine first 6 ingredients and cook over medium heat for 5 minutes. Add beans and simmer for 2 minutes. Serves 2 to 4.
Cook and stir sliced zucchini and chopped onion in margarine for 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano leaves. Combine eggs and cheese; stir into zucchini mixture.
Preheat oven to 350°. Fill muffin tin with cupcake liners. In processor, whip cream cheese, lemon juice and vanilla until smooth. Beat in eggs. Add milk and butter and blend. Combine next 5 ingredients and beat into cream cheese mixture until well blended. Fold in blueberries. Pour into muffin tins. Fill 3/4 full. Sprinkle tops with sugar and cinnamon mixture. Bake 30 minutes.
Combine cornbread and biscuits in large baking dish and pour 4 cups chicken broth over cornbread and biscuits. Let soak. Chop onions and celery. Cook onion and celery in margarine over low heat until tender. Mix together remaining ingredients. Add celery, onion, eggs, salt, pepper, sage and broth to first mix. Stir as little as possible. (Overstirring will cause dressing to be soggy.) Bake, uncovered, at 325° for 1 hour.
Beat egg yolks, add other ingredients and cook over hot water until the mixture is of a jelly-like consistency. Pour into pastry shell; cover with meringue and bake in a slow oven about 15 minutes.
Mix cracker crumbs and butter. Put in a 9 x 13-inch pan. Push down firmly. Melt marshmallows in milk in double boiler. Cool. Fold in Cool Whip. Spread on crumb mixture. Spread pie mix. Chill 4 or more hours.
Cut the cabbage very fine. Sprinkle with salt and pepper. Stir well and let stand for 5 minutes. Drop lard onto a hot iron kettle; then the cabbage, stirring briskly until cabbage is quite tender. Add cream and remove kettle from the fire. Then stir in cider vinegar.
Mix margarine and flour together in saucepan. Cook briefly over medium heat. Blend in chicken broth, stirring constantly until thickened and smooth. Stir in mushrooms and their liquid. Season to taste. Place broccoli pieces in a shallow baking pan. Cover with sliced chicken and pour mushroom sauce over all. Top with parsley and bread crumbs. Bake at 375°, uncovered, for 15 to 25 minutes or until bubbly and brown on top.
Brown and drain sausage and set aside. Beat eggs and milk, salt and mustard. Gently stir in bread, cheese and sausage. Put in 8 x 12-inch buttered pan and refrigerate overnight. Cook at 350° for 45 minutes. Let stand 5 to 10 minutes before serving. Yields 6 servings.
Heat oven to 350°. Beat first 2 ingredients until fluffy. Stir in combined flour and 3/4 cup oats. Press onto bottom and sides of 9-inch tart pan or pie plate. Bake 20 to 25 minutes or until golden brown. Cool completely. Beat eggs, corn syrup, brown sugar, 1/4 cup margarine and bourbon until blended. Stir in 1 cup pecans and remaining 2/3 cup oats. Pour into crust. Decorate top with pecan halves. Bake an additional 25 to 30 minutes or until filling is set. Makes 8 servings.
Wash grapes and drain thoroughly on paper towels. Do this several hours before ready to dip. If one drop of water gets into melted mixture, it will cause the chocolate to harden up and become unusable. Line a cookie sheet with waxed paper; set aside. In a small saucepan combine chocolate pieces and shortening. Heat and stir over low heat until chocolate is melted. Holding grape bunch by stem, dip grapes partially into melted chocolate. If necessary spoon over grapes to coat. Let excess drip off; place on prepared cookie sheet. Chill until chocolate is firm, about 30 minutes or up to 6 hours. Makes 1 bunch (about twenty, 3-5 grape servings).
Mix ingredients well. Place in unbaked pie shell. Cook at 300° until golden brown. Dust top of custard with cinnamon.
Pour peaches into a 2-quart casserole dish. Sprinkle the cake mix over the top of the peaches (do not stir; this is the crust!), covering well. You may not need the entire box. Sprinkle the cinnamon sugar over the top and then follow with the melted butter. Cook at 325° for about 45 minutes or until the top browns.
Mix all well. Brown slightly in fat. Add 1/2 cup or more water. Cover tightly and simmer about 1 hour, until tender. Or, bake in oven for 1 hour at 300°. Makes 15 meatballs.
In large skillet, brown chops in hot oil. Remove chops. Add celery and onion and cook lightly, about 3 minutes. Drain fat. Stir in remaining ingredients; add chops. Bring to a boil. Lower heat. Cover and simmer 30 minutes.
Saute onion in butter and add the mushroom soup, mushrooms and 1 can of water. Add chicken or turkey, salt, pepper and curry powder. Mix well and heat. Serve this on Minute rice. Serves 4 to 5.
Place 1-inch pieces of bacon into a 2-quart casserole. Microwave on High 4 to 5 minutes. Remove half the fat. Add ham, tomatoes, spaghetti, onions, green pepper, salt and pepper. Stir well. Cover. Microwave on High 18 to 20 minutes until spaghetti is tender, stirring after 8 minutes. Sprinkle with cheese. Microwave on High 1 to 2 minutes, uncovered, until cheese is melted. Makes 6 servings.
Combine ingredients. Mix well. Form in a meat loaf. Bake at 375° for about 1 hour. Pour favorite tomato sauce or gravy over and serve. Enjoy.
Cut sausage into pieces. Slice onion and pepper. Fry in covered pan until browned. Place noodles in 6 quarts boiling water. Return to second boil, stirring occasionally, until tender. Add sausage mixture and spaghetti sauce and pour over drained noodles. Makes approximately 8 (1/2 cup) servings.
Combine all ingredients. Cover and chill. Makes about 1 3/4 cups.
Combine beef with onion, green pepper, egg, seasonings and rice cereal. Form into 10 balls. Roll balls in flour and brown in hot shortening. Place balls in a large casserole and pour tomato soup which has been diluted with 1 can of hot water. Bake, covered, at 350° for 45 minutes.
Break eggs lightly, then add condensed milk to the yolk and beat again. Add lime juice and beat until smooth. Pour mixture into a 9-inch baked pastry shell. Top with meringue and bake in a slow oven until meringue is brown.
Melt butter in saucepan. Add brown sugar; boil over low heat for 2 minutes, stirring constantly. Add milk, stirring until milk comes to a boil. Cool. Add sugar, beating after each addition, until spreadable.
Melt butter and cream with sugar. Add eggs, one at a time; mix well. Sift flour, soda and salt together. Drain pineapple well. Add butter, sugar and eggs, mixing alternately with flour mixture. Add nuts and pineapple. Pour into a 13 x 9-inch pan. Bake at 350° for 30 to 40 minutes. Sprinkle with confectioners sugar.
Blend ingredients. Roll into balls and mash with fork. Chill for 15 minutes. Bake at 350° for 15 minutes or until lightly browned. (These freeze well.)
Cream sugar and butter. Drop one egg yolk at a time in the sugar and butter. Beat whites and add to the above.
Preheat oven to 350°. Place brown sugar in a pot on the stove top at medium heat. Add eggs and stir. Sugar should start to dissolve. Stir in the flour, one cup at a time. Add vanilla to taste and stir. Add pecans and stir. Pour into a 9 x 13-inch pan that has been greased with oleo. Bake in oven for 20 to 25 minutes. Remove and sprinkle with powdered sugar. Cool, cut and serve.
Layer one-third of graham crackers in a 13 x 9 x 2-inch dish. Combine pudding mix and 3 cups of milk in a large bowl. Beat at low speed with an electric mixer until blended, about 2 minutes. Fold in whipped topping. Spoon half of mixture on graham crackers. Repeat layers, ending with graham crackers.
Mix together cracker crumbs, margarine or butter and sugar. Spread in 9 x 13-inch pan.
Mix brown sugar, water, butter and salt in saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in maple flavoring. Serve warm.
Mix dry ingredients together. Cut in shortening until mixture resembles corn meal. Add buttermilk. Turn onto floured surface and knead very briefly. Pinch off and roll biscuits. Place in greased pie plate with sides touching. Bake at 350° until golden brown. Do not overbake.
Chop lean beef and green onion tops. Mix all ingredients. Shape into ball. Refrigerate until chilled.
Peel, slice and cook potatoes. Arrange in glass pan; add salt. Cook soup, milk, margarine and cheese until cheese melts. Pour over potatoes. Sprinkle with cracker crumbs. Bake until mixture bubbles.
Combine all ingredients in 2 1/2-quart casserole and bake at 275° for about 1 1/2 hours.
Mix all ingredients in a large bowl, adding potatoes last. Chill and serve. Recipe can be halved.
Add sugar to cream cheese. Mix well after each. Add remaining ingredients. Mix well. Put in greased 8-inch pan. Chill several hours. Cut into squares. Makes 1 3/4 pounds.
Mix all ingredients. (Can be mixed in same pan as baked in.) Bake at 350° for 30 to 35 minutes. Makes 1 (9 x 13-inch) or 2 (8-inch round) pans.
Mix Jell-O and pineapple juice and all in small pan. Heat until Jell-O is dissolved. Do not boil. Let cool until slightly thick. Add buttermilk and nuts. Fold in Cool Whip. Chill until firm. (You may use diet Jell-O if you so desire.)
Mix crumbs with 1 tablespoon sugar and melted butter. Press into bottom of 10-inch spring-form pan. Chill.
Chop cauliflower into bite size pieces in large bowl. Add black olives and diced onion. Add salt and pepper. Mix mayonnaise, mustard, sugar and vinegar. Stir well. Cover bowl and refrigerate several hours before serving.
Melt oleo and mix with graham cracker crumbs; pat in pan. Mix powdered sugar, eggs and butter; beat 15 minutes and pour on crust. Slice bananas on this and pour pineapple on top. Top with Cool Whip and sprinkle with pecans and cherries. Put in refrigerator overnight.
Melt oleo. Add sugar and vinegar; bring to boil. Add this mixture to beaten eggs, salt and vanilla. Beat good; pour into unbaked pie shell. Bake at 325° for 40 minutes.
Put all the soups in a big bowl. For each can of soup, add 1/2 can of water. Mix well and pour over the drumsticks. Bake for about 2 hours in a covered pan at 350°. Serve over rice or noodles.
Preheat oven to 350 degrees. Cook spinach until just done. Drain well. Mix spinach with cream cheese, butter and salt. Put in casserole dish and cover with parmesan cheese. Bake at 350 degrees for 30 minutes or until cheese melts. Serve with tortilla chips.
Mix flour, salt, eggs and water until smooth. Lightly oil 6-inch skillet and heat. Pour as little of the batter as necessary to cover the bottom into the skillet. Bake over very low heat until set, then turn over for a few seconds.