HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle gelatin in 1/4 cup of cold water to soften. Meanwhile cook strawberries and sugar over a low heat for 15 minutes, until thickened. Remove from heat and add softened gelatin, mixing well. Cool this mixture completely. Stiffly beat egg whites. In another bowl whip the cream and cognac together. Stir gelatin mixture with the cream, then fold in the egg whites. Mix well and chill. Serves 10.
Saute green onion in oil in a large nonstick saucepan. Add chicken stock, milk and potatoes. Bring to a boil, lower heat and simmer until potatoes are tender, about 12 minutes. Add corn and cook 1 minute more. Remove 2 cups of the chowder to a food processor, puree and return to saucepan. Stir in dry milk, mustard, salt and pepper. Serve immediately.
Combine the juices in a large container and refrigerate. Just before serving, stir in ginger ale and orange slices. Makes 5 quarts.
Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2-quart casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in a 350° oven for 30 minutes; stir. Cook, uncovered, for 30 minutes longer. Stir in noodles; serve immediately. Yield: 4 servings.
Preheat oven to 350°. In large saucepan, over low heat, melt 1 cup chips with butter; remove from heat. Add Bisquick mix, sweetened condensed milk, egg and vanilla. Stir in the nuts and the remaining chips. Turn into well-greased 13 x 9-inch baking pan. Bake for 20 to 25 minutes or until nutties begin to pull away from the sides of pan. Cool. Sprinkle with confectioners sugar. Cut into bars. Store tightly covered.
Crust: Mix flour, melted butter and chopped pecans in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Let cool.
Brush chicken with part of melted margarine. Place flour and chicken in bag. Shake to coat. Arrange chicken in baking dish. Bake, uncovered, at 350° for 30 minutes. Combine remaining margarine, honey, lemon juice and soy sauce in saucepan. Simmer 5 minutes. Pour over chicken and bake an additional 30 minutes, basting occasionally.
Clean wings and discard tips. Combine all ingredients except sesame seed in a large bowl or pan. Marinate wings in honey-Dijon mixture for at least 1 hour. Make sure wings are covered with mixture. Turn wings while marinating. Toast sesame seed at 350° for 10 to 15 minutes or until golden brown. (Give the pan of seed a shake now and then so they don't burn.) Dip chicken wings in seed. Broil wings for about 20 minutes, turning them every 5 minutes.
Sift dry ingredients together in a large bowl. In saucepan, mix oleo, water and Crisco. Bring to a rapid boil. Pour over dry ingredients. Mix buttermilk, eggs and soda together and then add to the other ingredients. Bake at 400° for 20 minutes. (Pour into a 9 x 12-inch greased and floured cake pan.)
Blend on low speed for 15 seconds, then pour oil in while it is going. Beat for 1 minute; scrape, then reblend.
Make pudding as directed. Fold in condensed milk and Cool Whip. Layer wafers, bananas and pudding. Chill.
Cook sugar and corn syrup until it comes to a boil. Take off. Add peanut butter. Stir well until smooth. Add 5 cups corn flakes. Spread into a buttered pan to cool. Cut into squares.
Slice julienne the squash, green pepper, zucchini and carrots. Slice onions in rounds. Mix together in microwaveproof baking dish. Dot with butter. Add about 1/4 cup water. Salt and pepper to taste. Seasoning salt to taste. Sprinkle with 1 pack of Equal. Cover with plastic wrap, leaving a small opening. Microwave 13 to 14 minutes, depending on size of your dish. Drain liquid. Serve.
In large bowl, cream margarine, adding sugar gradually until well blended. Add vanilla. Beat eggs one at a time into creamed mixture. Alternately add flour and baking powder and milk to above creamed mixture. Fold in nuts and cherries.
Place crackers in plastic bag and roll fine with rolling pin. Sprinkle salt over hamburg. Cut in with spoon and mix in one cup of milk. Add cracker crumbs. Mix in. Add one egg, beaten, and 1/2 cup milk. Mix well. If too dry, add a little more milk. Bake in glass bread pan or greased bread tin.
Cook broccoli; drain. Mix 1/2 cup cheese crackers in with broccoli. Layer remaining ingredients in casserole dish, top with remaining cheese crackers. Bake at 350° for 30 minutes.
Beat together all ingredients and put into loaf pan. If desired, pour one 8 ounce can tomato sauce over mixture or cover with 2 strips of bacon. Bake 1 hour at 350°.
Run cold water over kraut and drain well. Mix everything except sugar and vinegar together. Mix sugar and vinegar, stirring to dissolve sugar; pour over mixture and mix well. Keep refrigerated and serve well chilled.
Mix all ingredients together. Pour into unbaked pie shell. Bake in a 350° oven until tests done.
Slice peeled cucumbers very thin. For each large cuke, add a tablespoon of grated onion to 1/2 cup of mayonnaise mixture. Arrange a layer of cukes in a shallow bowl. Sprinkle with salt and spread with mayonnaise mixture. Continue until all is used, ending with mayo on top. Cover and place in refrigerator 12 to 14 hours before serving.
Mix the first 7 ingredients. Place in greased oblong pan. Crush corn flakes; mix with oleo. Spread flakes on top of potatoes. Bake at 350° for 1 hour.
Beat egg yolks until thick and lemon colored. Gradually add brown sugar, beating until thick. Add pumpkin, milk, salt, cinnamon, nutmeg and ginger, stirring well. Pour pumpkin mixture into top of a double boiler and bring water to a boil. Cook over water until mixture is thickened. Soften gelatin in cold water, add to pumpkin mixture, stirring well. Set mixture aside to cool. Beat egg whites (at room temperature) until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Pour filling into pastry shell. Chill. Beat whipping cream until foamy, gradually add powdered sugar, beating until soft peaks form. Spread whipping cream over filling. Garnish with additional cinnamon, if desired. Yields one 9-inch pie.
Pound the chicken to 1/4-inch thickness. Add all other ingredients. Roll up and dredge through flour, 1 beaten egg and then crushed corn flakes. Line in a shallow pan, seam side down. Let stand overnight or at least 1 hour in refrigerator. When ready to bake, pour 1/2 cup melted butter and 1/2 cup dry white wine or chicken broth over meat, carefully not disturb the crumbs. Cover with aluminum foil and bake 1 hour at 350°. Remove foil, baste with liquid and cook 1/2 hour longer. Serves 4 to 6.
Dip pork chops in egg and bread crumbs. Brown in skillet. Layer pork chops in roaster pan. Mix 1 can cream of mushroom soup and 1 can cream of celery soup together. Spoon over top of pork chops. Bake in 350° oven for 1 hour, covered. Take out and top with Mozzarella cheese and bake 1 hour more.
Boil 1 cup of water; add to the Jell-O. Stir until mixed in good, then add sour cream and strawberries; mix that well. Pour into molds and let chill.
Rinse and scrub potatoes, pat dry and prick a few times with a fork. Bake at 375° for 1 hour. Cut a thin slice off the top. Carefully scoop out the pulp and put in bowl.
Cook macaroni per directions; drain. Melt butter. Blend in flour and cheese sauce from dinner mix. Stir in broth and beer. Cook and stir until thickened. Add vegetables and ham. Cook and stir until heated. Stir in cooked macaroni.
Preheat oven to 350°. In medium bowl, combine 1 1/2 cups flour and 1/2 cup confectioners sugar. Cut in margarine or butter until crumbly. Press onto bottom of lightly greased 13 x 9-inch baking pan. Bake 15 minutes.
In a large skillet, cook and stir beef until light brown. Drain off fat. Add onions and green pepper and cook and stir until onions are tender. Stir in remaining ingredients. Heat thoroughly. Pour into ungreased 2-quart casserole. Cover and bake at 350° for 1 hour.
Preheat oven to 350°. Put ingredients into blender for 2 minutes. Grease and flour pie pan. Pour ingredients in pan. Bake at 350° for 40 minutes.
Can substitute and use: sugar-free Jell-O, nonfat cottage cheese and light Cool Whip.
In a 9-inch pie pan, place your favorite pastry dough. Sprinkle half of the combined sugar, flour and spices onto pastry. Heap apples in the pastry and sprinkle with remaining sugar and flour mixture. Dot with butter. Place top pastry. Brush with egg and make slits to vent. Seal and flute edges. Bake 50 minutes.
Brown hamburger, onion and green pepper. Drain grease from frying pan. Add the rest of ingredients and stir it all together. Let it simmer 5 to 10 minutes. Put in long baking dish or casserole dish and bake in oven for 30 to 45 minutes at 375°.
Melt butter; add honey, mustard and curry powder. Pour over chicken parts. Cover and bake at 400° for 1/2 hour, covered, and 1/2 hour, uncovered. Baste often.
Mix all ingredients together, except raisins. Roll raisins in the 1/2 cup flour. Add to batter. Bake 2 1/2 to 3 hours in 275° oven, in well-greased tube pan. This makes a large cake and will keep a long time.
Press rolls onto an 11 x 17-inch cookie sheet. Bake 6 to 7 minutes at 350°. Cool. Mix next 4 ingredients and spread over baked rolls. Spread vegetables over cheese mixture. Cover with plastic wrap and press vegetables into cheese mixture. Chill, covered, 3 to 4 hours. Cut, serve and enjoy.
Add to potato mixture. Salt to taste. Cook slowly for 1 hour, stirring often.
Beat eggs slightly; beat in remaining ingredients. Pour in 6 to 8 thin custard cups. Place cups in a saucepan or deep frying pan with tight fitting lid. Pour tap water in pan. Water should be level with custards. Bring water to full boil; immediately turn off heat and cover pan. Let custards stand, covered, 6 minutes or until knife inserted in center of custard comes out clean. Remove cup from water. Cool and chill.
Combine flour, baking powder, salt and sugar and stir well. Add eggs, milk and pineapple, stir until smooth. Heat 3 to 4-inches of oil to 375°. Carefully drop batter by heaping tablespoonful into hot oil. Cook about 1 minute or until golden on one side. Turn and cook other side about 1 minute. Drain on paper towel and sprinkle with powdered sugar. Yields 3 dozen.
Put butter in deep skillet and melt. Add flour and cook a little (do not brown), add water. Then add ground poppy seed, salt and sugar. Cook over low heat until the mixture thickens and is soft to taste, about 30 minutes or so, stirring occasionally so as not to stick to pan. This mixture may be kept in refrigerator and used as needed for kolaches, poppy seed roll or just eating as dessert.
Melt butter; add sugar and cocoa. Beat eggs and add to mixture. Add vanilla, salt, baking powder and flour and mix together. Add pecans. Bake 20 minutes at 350°. Double if you want a 9 x 13 x 2-inch.
Mix all ingredients and bake in a Bundt pan (greased and floured) for 45 to 50 minutes at 350°.
Preheat oven to 350°. Combine sugar, flour, baking powder, pumpkin pie spice and salt in large bowl; set aside. Combine eggs, oil and baby food in a separate bowl. Stir liquid mixture into dry ingredients; mix just until moistened. Fold in pecans. Divide batter evenly between 2 ungreased loaf pans. Bake 45 to 55 minutes or until toothpick inserted in loaf comes out clean. Cool in pan. Makes 2 loaves.
Chop vegetables and add cheese, chips and dressing. Brown hamburger. Add salt and kidney beans and simmer 10 minutes. Add to lettuce mixture. Serve immediately.
Cook over hot water until tender (45 minutes) rice in 2 cups milk and salt. Last 1/2 hour stir in raisins. Next stir in remaining 2 cups milk, beaten egg yolks, cinnamon and vanilla. Cook for 5 minutes, stirring occasionally. Next, carefully fold in 2 stiffly beaten egg whites. Pour into casserole and bake 1/2 hour at 350°. Serve warm or cold.
Cream together the butter and shortening. Add 1 cup sugar and cream until light. Add the extracts. Sift together the flour, baking powder and salt. Add alternately with milk to batter. Beat egg whites until foamy and add 1/4 cup sugar. Beat to soft peak. Fold into batter. Turn into greased and lightly floured 13 x 9 x 2-inch baking pan. Bake at 350° about 40 minutes or until cake tests done. Cool. Cut into shapes.
Whisk first 4 ingredients; stir in corn and sour cream. Bake in a greased 8 x 8-inch pan at 400° for 45 minutes.
Lightly butter an 8 inch square dish and set aside. In a heavy sauce pan combine sugar, sour cream, milk, butter, corn syrup and salt. Stir over medium heat until sugar is dissolved and the mixture reaches a boil. Boil 9 to 10 minutes until 238° on a candy thermometer, or soft ball stage. Remove from heat and let stand until cooled and 110°. Add vanilla and beat until mixture begins to lose its gloss. Quickly stir in pecans and cherries. Pour into buttered dish and let stand until firm. Makes 1 1/2 lbs.
Mix together everything except 7-Up until well blended, then add 7-Up. Bake for 1 1/2 hours, the first 10 minutes at 350°, then turn down to 300°. Do not preheat oven.
Mix all ingredients together and put in an unbaked pie shell. Cook 30 minutes in 350° oven until firm and slightly brown.
Bake cake as directed on box for 10-inch tube pan. Cool and remove from pan. Slice a 1-inch layer from the top of the cake. Scoop out center to within 1-inch of side and bottom. Prepare pudding mix with milk using package directions. Mix half the pudding with pie filling in bowl. Spoon the pudding/pie filling mixture into the cavity of the cake. Replace the top layer. Chill until filling is firm. Fold remaining pudding into whipped cream to make frosting for top and sides of cake. Chill until serving time.
Line 13 x 9-inch pan with crumbs. Save some for on top. Cream together cream cheese, sugar and vanilla. Mix jello with boiling water; chill. Add milk and whip until peaks form. Combine with cream cheese mixture. Pour into pretzel crust.
Preheat oven to 350°. Grease a 2-quart baking dish. Bring water to a full, rolling boil. Add grits and return to boiling point. Cook, stirring constantly, until very thick, about 6 minutes. Remove from heat. Add butter or margarine and mix cheese, eggs and pepper. Stir into grits. Pour into baking dish and bake 40 minutes or until lightly browned.
Mix cake according to directions on box, except leave out 1/2 cup of the water it calls for and add the jam. Cook as usual.
Mix first 5 ingredients. Let simmer slowly. When done, add lump of butter or margarine. When slightly cool, add lemon juice and a little grated rind. When cool, bake between pie crusts. Top crust with a little cinnamon and sugar. Bake at 400° for 30 minutes. Cut into squares and you'll wish you had doubled the recipe!!
Mix together first 7 ingredients. Shape into balls and arrange in saucepan or deep skillet. Combine soup, water and a little tomato paste. Mix and pour over meat balls. Cover and simmer 45 minutes to 1 hour. Serve with mashed potatoes, macaroni or noodles. Serves 6.
Put cooked broccoli in bottom of pan; next layer chicken, then combine soup, mayonnaise, lemon and curry to make a sauce. Place sauce over chicken; cover with cheese. Bake at 375° for 30 to 40 minutes. After baking, add rings and brown under broiler.
Wash broccoli; cut florets off and dry on paper towel. Microwave or fry bacon until crisp. Place on paper plate lined with paper towel. Wipe off excess grease. Cool and crumble. Chop medium onion; place florets, bacon, onion and cheese in a bowl. Mix together. Refrigerate while mixing dressing. In a quart bowl, add mayonnaise, sugar and vinegar. Mix with fork or whisk. Add to salad 1/2 hour before serving. Serves 6 to 8.
Saute onions in butter. Add noodles and cottage cheese. Salt and pepper to taste. Heat mixture and serve.
Add all ingredients and dilute with milk to desired consistency. I like to use an imitation seafood mix (crab and lobster chunks, fresh shrimp, clams). Heat over a medium heat until hot. Put into warmed crock-pot and serve from the crock-pot for gatherings.
In a greased 2-quart casserole, arrange bread cubes evenly. Sprinkle 1-cup cheese evenly over cubes. Pour chili salsa to cover evenly; set aside. In large bowl, mix together next 5 ingredients; pour over bread. Top with remaining cheese. Cover; refrigerate 6 hours or overnight. Uncover, dust top with paprika. Bake at 350° for 30 minutes or until lightly browned and bubbly. Yields 8 servings.
In small mixing bowl, combine dessert mix and coffee powder. Add milk and beat at high speed for 1 minute; blend in water and whiskey. Beat at high speed 2 more minutes until fluffy. Carefully fold in the whipped filling. Pour into pastry shell and chill 3-4 hours.
Brown onion, green pepper and celery in fat. Add hamburger; cook until done. Add seasonings. Add tomato sauce, water, tomatoes, green chilies and beans. Simmer 2 hours. Serves 10 to 12.
Brown first four ingredients in large soup pot, drain fat. Add taco seasoning. Add ingredients. Heat and serve hot with Cheddar cheese and crushed corn chips. Freezes well.
Mix graham crackers and margarine together; press into a 10-inch spring-form pan. Beat together cream cheese, eggs, 2 teaspoons vanilla and lemon juice for 10 minutes. Mix in 1 cup sugar and beat 3 to 4 minutes more. Pour batter over crust. Bake at 350° for 45 minutes. Cool 10 to 15 minutes.
Mix. Put in a 9 x 13-inch pan. Add 1 cup crushed potato chips. Bake 1 hour at 350°.
Preheat oven to 375°. In large bowl, blend cake mix, sour cream, oil, 1/4 cup sugar, water and eggs. Beat at high speed for 2 minutes. Pour batter in 10-inch or fluted pan. Bake 45 to 55 minutes at 375° or until done.
Mix flour, sugar and eggs. Add remaining ingredients and mix. Pour into 9-inch pie crust. Bake for 45 minutes at 325° to 350°.
Cream the butter, which should have softened at room temperature, with the sugar until the granules of sugar have disappeared. Add the eggs, one at a time, beating well after each addition. Blend in the cornmeal and add the lemon juice and grated rind. (You should have at least 1/3 cup of lemon juice as the pie should taste lemony.) Pour into an unbaked pastry shell. Bake at 375° until the pie is firm. Oldtimers shook the pie slightly and if the center trembled a little, a few more minutes were needed.
Cut round steak in strips. Wrap steak around onion, then wrap bacon around steak. Pierce with toothpick. Brown in skillet. Add 3 cups water and 3 bouillon cubes. Simmer until tender. Add package of egg noodles to broth; cook until tender.
Preheat oven to 350°. Mix all ingredients in a large bowl. Put mixture into a 9 x 5-inch loaf pan. Bake approximately 1 hour and 15 minutes or until done.
Brown meat, onion and pepper until tender. When meat is brown add tomatoes and peas. Remove from heat. Drain some liquid off and add mushroom soup. Set aside.
In a large pan, mix together Ritz Bits and nuts. Set aside. In a saucepan, mix together sugar, butter and Karo. Boil for 4 minutes. Remove from heat. Add soda and vanilla. Mix well. Pour over Ritz Bits and nuts. Bake at 250° for 1 hour, stirring every 15 minutes. Pour out on wax paper. Cool and serve.
Cook raisins in water for 5 minutes. Take 1 cup of raisin liquid and add butter or oleo and let cool. Mix flour, cinnamon, salt, sugar, baking powder, soda and nuts. Add liquid mixture and drained raisins.
Sift flour, sugar and salt together; work in butter and vanilla. Add nuts; mix well. Shape into 1/2-inch balls. Place on greased cookie sheet. Bake in moderate oven, 350°, for about 40 minutes. Remove from oven and roll cookies in powdered sugar while warm. Expensive, but delicious and keeps well.
Melt caramels and cream over boiling water. Add pecans. Drop on greased wax paper. Put in refrigerator until cold. Melt together Hershey bar, chocolate chips and wax. Dip caramel into this mixture. Be sure and grease the wax paper.
To softened cheese add diced beef and onions. Save 1/2 c. of the beef. Mix cheese, Accent, beef and onions by hand. Form into ball and roll in rest of beef. Chill overnight. Serve with crackers.
Dissolve soda in water. Combine ingredients and pour in a greased 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes or until tests done.
Heat oven to 375°. Grease 12 muffin tins. Mash bananas, stir in sugar and egg. Sift dry ingredients and add alternately with oil. Stir in nuts and peaches. Fill muffin tins 2/3 full and bake 25-30 minutes or until toothpick comes out clean.
Brown onions, garlic, pepper and mushrooms. Add diced and crushed tomatoes. Add all other ingredients. Add salt and pepper. Cover and simmer 2 1/2 hours.
Cook and stir onion and green pepper in oil in 10-inch skillet until onion is tender, about 3 minutes. Stir in rice, water chestnuts, mushrooms and soy sauce. Cook over low heat, stirring frequently 5 to 7 minutes. Stir in eggs; cook and stir until eggs are done, 4 to 5 minutes longer. Yields 4 to 5 servings.
Place potatoes, onion and clam juice in dish. Cover. Microwave 7 to 9 minutes, until potatoes are fork-tender. Combine cornstarch and 1/4 cup milk; add to potatoes. Add remaining 1 3/4 cups milk and stir. Do not cover. Microwave 8 to 10 minutes, until thick; stir several times. Stir in clams and light cream. Microwave 2 to 4 minutes, until hot.
Stir dry Jell-O into cottage cheese and let stand about 5 minutes, then add Cool Whip and fruit. Refrigerate for 1 hour or more and serve. Can use any flavor of Jell-O and any fruit.
Combine orange pieces and juice in blender. Puree. Add dates, egg and oleo to blender. Blend. Pour into a medium bowl. Measure flour, sugar, baking powder and soda in separate bowl. Mix thoroughly. Pour over top of orange mixture. Stir to combine. Fill greased muffin tins 3/4 full. Bake at 400° for 20 minutes. Let stand 5 minutes. Yield: 12 large or 16 medium muffins.
Pare, core and chop apples. Combine with remaining ingredients; add water, cider or juice to moisten. Simmer until meat and fruits are blended. Pack in sterilized jars and seal. Any juice of your choice may be substituted.
Cook milk and flour together in a saucepan until thick and comes to a paste. Cool. In a mixing bowl, cream sugar and oleo together until fluffy. Add vanilla to the milk and flour paste, mixing well. Add paste mixture to the creamed mixture and beat well until creamy consistency.
Cream margarine and sugar. Add rest of ingredients and mix. Drop by teaspoon on slightly greased cookie sheet. Flatten. Bake at 350° for 12 to 15 minutes. Sprinkle with powdered sugar while warm.
In saucepan, brown rice with sage in butter. Add broth. Bring to a boil. Reduce heat and simmer 15 minutes. Add peas. Simmer 10 minutes or until done. Stir occasionally. Stir in pimiento. Makes about 3 cups.
In small mixing bowl, combine dry frosting mix, corn syrup, vanilla and boiling water. Beat on highest speed of mixer until stiff peaks form, about 5 minutes. Transfer to large bowl. On low speed, gradually blend in sugar and nuts.
Mix sugar, cocoa, milk and butter together. Heat and cook 1 minute. Add the peanut butter and vanilla. Combine oats with mixture. Spoon onto waxed paper.
Combine all ingredients, but beans. Bring to a boil. Pour over beans. (Sliced onions or bell peppers may be added, if desired.) Refrigerate several hours before using.
Cook, drain and rinse acini de pepe macaroni #27. Set aside. Drain fruit and save the juice. To the juice, add 2 beaten eggs, sugar, pinch of salt and flour. Mix well and cook until thick; be careful not to burn. Add juice mixture to macaroni and refrigerate overnight. Shortly before serving, add drained fruit and Cool Whip.
Cook and drain broccoli. Place in an 8 x 11 1/2-inch baking dish. Sprinkle with lemon juice. In saucepan, melt the 2 tablespoons butter. Blend in flour and salt. Add milk; cook and stir until thickened and bubbly. Remove from heat. Stir in Swiss cheese until melted. Stir in turkey. Pour over broccoli. Combine bread crumbs, Parmesan and melted 1 tablespoon butter; sprinkle over top. Bake, uncovered, at 350° for 20 to 25 minutes. Serves 6.
Combine all ingredients, except bananas and nuts, in a large bowl. Add bananas and nuts right before serving. Keep refrigerated.
Heat sugar and juice in 2-quart saucepan over medium heat until sugar dissolves, 3 to 4 minutes. Stir in berries, orange pulp and peel. Heat to boiling. Reduce heat and simmer 10 minutes. Add liqueur and simmer 2 minutes more. Refrigerate covered.