HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, cocoa, cornstarch and salt. In medium heavy pan, gradually stir in milk. Cook medium heat; stir constantly until it boils, not too hot. Don't hurry it. Use wooden spoon. Boil 1 minute. Remove from heat; blend in butter and vanilla. Pour in clean bowl. Refrigerate. Use as pudding or terrific for pies. Approximately 3 cups pudding.
Preheat oven to 400°. Cut baguette into 1/2-inch slices and rub both sides in 2 tablespoons of the oil; spread on a rimmed cookie sheet. Bake bread until nicely browned and crusty (about 10 minutes). Rub garlic on the cooled bread slices. In the meantime, combine the tomatoes, scallions, herbs and olive oil, vinegar, salt and pepper in a bowl. Just before serving, spoon tomato mixture on top.
Mix all ingredients together. Bake in greased 13 x 9-inch pan at 350° for 45 to 55 minutes.
Combine first 5 ingredients in a large shallow container. Mix well. (I use large freezer bags.) Add steak; turn to coat each side. Cover and refrigerate 12 hours. Remove steak from marinade, reserving marinade. Grill, covered, over medium-hot coals 8 to 10 minutes on each side or until desired degree of doneness, basting occasionally with marinade. Remove from grill and let stand 5 minutes. Cut into thin slices. Yield: 10 servings.
Brown beef and onion in Dutch oven. Add remaining ingredients. Cover and simmer over low heat about 2 hours until veggies are tender. Good with dumplings or biscuits.
Make Jell-O as directed on box. Add sugar, pineapple and juice. Freeze. When ready to serve, add 1 quart ginger ale. Can add orange sherbet.
Slice cucumbers. Cover 1/4-inch with a solution of lime in water for 24 hours. Rinse cucumbers well and cover with fresh water for 3 hours. Drain and cover with vinegar, salt, sugar and pickling spice. Soak overnight. Then boil 40 minutes and pack and seal in jars.
In a large mixing bowl place 2 cups boiling water and 1 cup rolled oats. Let stand 1 hour. Add molasses, brown sugar, salt and butter. Put into small bowl the lukewarm water and yeast. When dissolved, add the oatmeal. Stir in flour. Beat well and let rise until double in bulk. Add enough flour to knead dough. Shape into loaves. Let rise until almost double in bulk. Bake 45 to 50 minutes at 350°. Makes 2 loaves.
Place potatoes in a 2-quart baking dish. Combine butter, syrup, brown sugar and cinnamon. Cook until it comes to a boil. Pour over potatoes. Bake at 350° for 30 to 40 minutes.
Combine butter, sugar, corn syrup, salt and vanilla in medium mixing bowl and beat well. Add eggs and beat well. Stir in pecans. Pour into pastry shell. Bake at 375° for 45 to 50 minutes.
Cook slowly over low heat. Remove any excess fat and serve on toasted buns. Makes 6 to 8 servings.
Roll out crescent rolls flat into 9 x 12 pan or casserole dish. Bake at 325° until golden brown; let cool. Mix sour cream, cream cheese and dressing dry mix until smooth. Spread over crescent rolls. Sprinkle vegetables over top, then follow with crumbled bacon and cheese. Refrigerate. Cut into squares.
Grate peeling from orange. Cream shortening and sugars. Mix good, then add unbeaten eggs and orange peeling. Add dry ingredients. Alternate with milk.
Melt margarine or butter. Beat eggs until light and thick. Gradually add sugar and vanilla. Add melted margarine or butter. Sift flour, salt, and baking powder together and add to mixture. Add dates and nuts. Pour into greased 7x11 or 8x8 pan. Bake at 350 degrees for 20 minutes. Cool on rack. Cut into bars and roll in confectioners sugar.
Place sliced yellow squash and zucchini in a vegetable steamer over boiling water. Cover and cook 3 minutes. Drain and let cool. Scoop out pulp with small end of melon baller to within 1/4-inch of bottom of each shell. Discard pulp. Invert squash shells on paper towels. Set aside.
Mix sugar, peanut butter and butter. Beat in egg, add remaining ingredients. Beat until smooth. Pour into an 8 x 8 x 2-inch pan. Bake at 350° for 25 minutes.
Lightly grease a 9 x 13-inch baking pan or dish and spread undrained pineapple over bottom of pan. Add the layer of blueberries. Sprinkle 3/4 cup sugar over blueberries. Sprinkle cake mix over fruit layer, then drizzle melted butter on top. Sprinkle nuts on top. Finally for a crunch glaze, sprinkle the 1/4 cup sugar. Bake in a preheated 350° oven for about 35 to 40 minutes or until cake mix is done. After the cake has cooked for about 25 minutes, take a spoon and cut down through the cake to the bottom of pan. Do this in many places to permit juice to come up through the cake. May be served with whipped topping.
Combine all ingredients, except pork. Marinate pork in mixture for 30 minutes. Prepare medium hot coals in grill bed. Remove pork from marinade. Place over coals; grill for 12 to 15 minutes, turning once. Juices should run clear and chops should be tender and juicy.
Sift together first 4 ingredients. Set aside. Cream together the butter, sugar and brown sugar. Beat into creamed mixture the milk, egg and orange juice. Blend in sifted ingredients. Stir in the chopped pecans and fresh cranberries. Drop from teaspoon about 1-inch apart on greased cookie sheet. Bake in a 275° oven for 15 to 20 minutes. Makes about 7 dozen.
Mix all ingredients; spray a 9 x 13-inch dish with cooking spray. Add all ingredients. Bake at 350° for 1 hour.
Mix margarine, sugar, milk, eggs and bananas, then add dry ingredients. Blend 1/2 minute on low speed, then 3 minutes high speed. Pour into pan(s). Bake at 350° for 35 to 40 minutes for layers or 45 to 50 minutes for oblong.
Mix first three ingredients until very soft. Butter a dish, depending if you want candy thick or thin. Press the mixture firm in a 13 x 9-inch dish. Melt chocolate bar and pour over top. Cut into squares.
Heat oven to 350°. Brown beef and onion; pour off grease. Blend in pizza sauce, garlic and oregano. Put mixture in greased 9 x 13-inch pan and sprinkle with Mozzarella. In a small bowl, mix eggs, milk, oil, salt and flour; pour over meat mixture and sprinkle with Parmesan. Bake 30 minutes. May add bell peppers, mushrooms, sausage or whatever.
Melt oleo and chocolate chips, then add peanut butter. Stir. Add Rice Chex. Be careful to not break Rice Chex; they need to stay whole. Pour into paper bag and add powdered sugar. Shake gently to coat.
1. To keep pie bottom from getting mushy, brush the unbaked bottom crust of your pie with well beaten egg whites.
Add enough milk to egg to make 1/2 cup liquid. Mix all ingredients thoroughly. Chill before rolling out. Yield: 3 crusts.
Wash rice several times. Saute celery, onions, pepper to taste and meat. Add remaining ingredients to casserole and bake for 30 to 40 minutes at 350°. Check at 30 minutes; add water, if necessary.
Scrub potatoes; prick with a fork. Bake in a 425° open for 50 to 60 minutes or until tender. When cool enough to handle, slice off tops of potatoes. Scoop out centers, leaving 1/4-inch thick shells.
Boil chicken until tender; save broth. Melt margarine and pour over dressing. Mix; fluff with fork. Put half of dressing mixture in bottom of casserole dish. Break chicken into bite size pieces and place on dressing. Mix soup (not diluted) and sour cream well. Spoon over chicken. Cover with rest of dressing mixture. Pour 1 can of chicken broth over top and allow to soak in. Bake at 325° until hot and bubbly, about 30 minutes.
Heat oven to 350°. Place broccoli in greased 13 x 9-inch baking dish. Combine next 5 ingredients together and spoon over broccoli. Top with combined bread cubes and margarine. Bake 25 to 30 minutes or until thoroughly heated. Makes 6 servings.
Saute onions and celery in fat until lightly browned. Add seasonings and blend. Slowly add water and tomatoes. Cook slowly for 20 to 25 minutes. Add shrimp and cook for 5 or 10 minutes longer. Serve over hot rice.
In a large bowl, layer the following: One head lettuce (bite size pieces), chopped celery, frozen peas, chopped green pepper and sliced onions.
Put beef suet and raisins through food grinder, using coarse blade. Put citron and apples through grinder. Combine all in a heavy kettle and add remaining ingredients in order, except brandy. Bring to boil, stirring constantly. Reduce heat and simmer 1 hour, stirring frequently. The mixture will scorch easily. Remove from heat and stir in brandy. Ladle into pint jars, leaving 1/2-inch headroom and process at 10 pounds pressure for 20 minutes or in a boiling water bath for 1 hour and 30 minutes. Makes 5 pints.
Beat all ingredients together except 7-Up. Add it last and beat well. Bake in greased and floured pan, 13 x 9 x 2-inch, about 40 minutes at 350°. Remove from oven and frost with topping on hot cake.
Puree Ricotta in food processor or blender until very smooth. Add yogurt and vinegar; process until fully incorporated. Remove from the processor and add seasonings as desired. Makes approximately 1 quart; 3/4 ounce portions per serving. Calories per serving: 20.
Using a sharp knife, scrape kernels from ears of raw corn, reserving any corn liquid. In a saucepan saute onion and pepper in butter until limp. Add corn, corn liquid and chicken broth. Cover and simmer over medium heat for 5 minutes. Cool to room temperature; then blend in blender until nearly smooth. Combine egg yolks with cream and pour a little of the corn mixture into the egg mixture. Mix together and then return egg and cream mixture to corn mixture. Put it all back into the saucepan. Add nutmeg, salt and pepper. Heat, stirring occasionally, until hot. Do not boil. Serve hot. Serves 4 to 6.
Heat oven to 350°. Mix all ingredients except hot water in a large bowl for 3 to 4 minutes. Carefully add hot water. Mix one more minute. Grease and flour a Bundt pan. Bake 45 to 55 minutes or in 2 round layer pans for 33 to 35 minutes or make cupcakes and bake 20 minutes. Cool, then ice.
Preheat oven to 350°. Pour boiling water over oatmeal and let stand for 10 minutes. Add both sugar and butter; let butter melt. Add eggs and mix well. Sift together dry ingredients and add to oatmeal mixture. Mix in 1/2 of the bag of chocolate chips. Pour into greased and floured cake pan (9 x 13-inches). Sprinkle remaining chips and nuts on top. Bake at 350° for 40 minutes. Top with whipped cream.
Cream Crisco and sugar together, then mix all ingredients together and beat. Bake in greased and floured loaf pans 1 hour at 350°. Serves 15.
Preheat oven to 500°. Soak fillets in equal parts lemon juice and water. Combine egg whites and water in shallow dish. Combine flour, salt and pepper in another shallow dish. Dry fish. Sprinkle each side with flour mix. Dip in egg whites and dredge in cornmeal.
Boil noodles according to package directions. Drain and rinse. In large saucepan combine soup and tuna, heat enough to mix well. Pour in a well-oiled 9 x 13-inch casserole. Cover over with grated cheese. Lightly cover with foil. Bake at 350° for 45 minutes.
Melt margarine and add all other ingredients. Spray or oil a jelly roll or 9 x 13-inch pan. Spread mixture in pan. Bake at 350° for 20 to 25 minutes. Allow a little more time for the smaller pan. Use toothpick to see if it is done.
Soften and heat together tomato soup and cream cheese. Add gelatine, dissolved in 1/2 cup hot water. Mix until smooth. Add finely chopped celery and onion. Blend together well. In the meantime, drain cans of shrimp and mash. Mix shrimp with lemon juice and mayonnaise. Add this mixture to soup and cheese mixture. Blend well. Pour into mold (or molds) of your choice (a copper fish mold is my favorite). Chill for at least 3 hours before serving with your favorite crackers or party rye bread.
Combine first 6 ingredients. Spread half of mixture in bottom of pan. Next, spread pie filling, then put remaining ingredients on top. Bake at 350° for 35 minutes. Serve with vanilla ice cream or Cool Whip.
Put in pan in order: pie filling, pineapple and cake mix. Slice 2 sticks of margarine over cake mix. Sprinkle with 1/2 cup chopped nuts. Bake at 350° for 50 minutes or until looks finished.
Cut lettuce, tomato, green onions and bell pepper. Add grated cheese, pork and beans and dressing. When ready to serve, toss in Fritos. Serve.
Brown ground turkey. Add other ingredients. Cover and simmer 30 minutes. Serve on split buns as sandwich or over crusty bread as open-faced sandwich. (Can be used as sauce for coney dogs also.)
Cut meat in serving pieces and dredge with flour. Brown on both sides in butter or margarine. Add next 6 ingredients; pour sauce over top and bake at 350° for 1 1/2 hours.
Brown beef with onion; blend in flour and milk. Stir and add chilies and salt. Stir constantly and add tomatoes. Keep warm. In separate skillet, heat oil; dip tortillas one by one in oil and drain on paper towels. Place a hot tortilla in a 9 x 9 x 2-inch baking pan; top with 1/4 cup beef and 2 tablespoons cheese. Layer remaining tortillas and mixture to make a stack. Bake at 350° for 20 minutes. Serves 4.
Stir meal, flour, sugar, oil, milk and salt until well mixed. Add eggs, mayonnaise and baking powder. Stir well. Bake in preheated 400° oven in cornstick pan or in a 350° oven in 11 x 15-inch pan for cornbread approximately 10 to 15 minutes.
Don't break roll apart. Slice whole thing in half. Layer ham and cheese. Put top half of rolls back on and place on foil trays. Mix remaining ingredients and pour over rolls. Leave out on counter until margarine sets up again, then cover with foil and bake. Bake at 350° for 20 minutes.
Mix sugar and oil. Add eggs and vinegar. Put soda in buttermilk; add with flour. Add vanilla and coloring last. Pour into three 8-inch pans and bake at 350° for 30 minutes.
Prepare the macaroni according to the instructions on the box and set aside. In a large skillet, saute the hamburger with the onion, salting the mixture lightly. Cook until the onion is translucent. Add in the frozen vegetables and cook for about 5 minutes. Add in the macaroni, cheese packages, milk and margarine. Mix well and simmer. Feeds a whole passel of kids quickly and effortlessly.
Mix elk meat, eggs, Italian seasoning, cheese, bread (wring out excess water), salt and pepper in medium bowl. Add enough bread crumbs to make mixture stay together. Form into small meatballs and slowly fry until browned. Makes approximately 30 small meatballs.
Cook macaroni until almost fully cooked (still firm). Run under cold water and refrigerate for 1/2 hour. Mix mayonnaise with vinegar and water to thin. Add chopped tuna, eggs, celery and onion to macaroni. Blend in mayonnaise mixture and refrigerate for at least 1 hour. If mixture seems too dry add more mayonnaise to taste. Salt and pepper to taste. Garnish with parsley.
Saute onions in butter (set aside 1/2 amount). Cook and mash potatoes, adding only all the cheese and 1/2 the onions. In 9 x 13-inch pan, layer noodles (3 on bottom). Spread about 1/2 potato mixture, some onions, some melted butter. Repeat, ending with 3 noodles on top, melted butter and remainder of onions. Cover tightly with foil. Bake at 350° for 40 to 45 minutes. Allow to stand 5 minutes before cutting.
Bake as directed in 9 x 13 sheet cake. Pour pineapple and juice over hot cake. Blend pudding with milk and beat in cream cheese, a small amount at a time. Spread over pineapple. Cover with Cool Whip. Garnish with pecans or coconut if desired. Refrigerate until serving time.
Put onion, celery and cloves in oil; saute. Pour in 4 cans broth, tomatoes and rest of ingredients. Cook 45 minutes.
In a large skillet, heat oil and brown chicken. Drain. Blend together tomatoes, onion soup, water and reserved liquids. Add to the chicken. Simmer, covered, stirring occasionally, for 45 minutes or until chicken is tender.
Mix beef, ham, 2 tablespoons catsup, onion, eggs, milk, crushed crackers, salt and pepper together. Make into loaf and refrigerate overnight.
Prepare macaroni and cheese dinner. Brown the beef, along with 2 tablespoons chopped onion. Fold in browned beef, drained tomatoes and 1/2 cup milk. Bake at 350° for about 20 minutes, or reheat on stove to serving temperature, stirring occasionally.
In skillet, brown beef and cook onion until tender (use shortening in pan if necessary). Stir to separate meat and cook until brown. Add soup and seasonings. Heat, stirring often. Serve on buns. Makes about 3 cups.
Beat butter and brown sugar with mixer until light and fluffy. Combine flour, oats and baking soda. Add to egg-sugar mixture, mixing until crumbly. Spread 2/3 of the oat mixture into the bottom of an ungreased 9 x 13-inch pan. Press down to make a firm layer. Puree cherry pie filling in blender, food processor or mixer. Put in medium saucepan.
In a large pot, simmer the kale, covered in 2 cups of water and the oil for 10 minutes. Drain and chop fine. Set aside and keep warm.
In a large bowl, stir together flour, sugar, cinnamon, salt, baking powder, soda, zucchini, nuts and raisins. In a small bowl, beat eggs and oil. Pour over flour mixture and stir until moistened. Turn into 3 small loaf pans. Bake in a 350° oven for about 45 minutes.
Use large pot. Add 1 cup water and chicken broth. Bring to boil. Add noodles one at a time (not all at once or you might have a blob!). Cook until tender. Add diluted cream of chicken soup and cooked pieces of chicken. Simmer slowly for 30 minutes or longer. If soup gets too thick add more water, a little at a time, and stir.
*Any type of pepper can be substituted, including crushed red pepper, Italian hot peppers, jalapeno peppers and cherry peppers.
Line 2 cookie sheets with waxed paper. In a large bowl, mix peanut butter, butter, vanilla and confectioners sugar with hands to form a smooth dough. Make individual olive-size balls by rolling the mixture in palms of hands. Place balls on cookie sheets and chill 1 hour. Melt chocolate and shortening in the top of a double boiler over hot boiling water. Stir with wooden spoon until smooth. Pour chocolate mixture into a small bowl. Remove balls from refrigerator. Insert wooden toothpick into each ball and dip halfway into the chocolate. Place coated balls back onto the prepared cookie sheets. Chill for 30 minutes or until chocolate coating is firm. Store in plastic container in the refrigerator. Serve chilled.
Dissolve jello in boiling water; add 7-Up, pineapple, marshmallows and bananas. Chill until set, then spread with the topping.
Combine macaroni, tuna, pickle, relish, eggs and green onions. Cover with French dressing and let stand overnight. Toss with mayonnaise before serving.
Put flour, sugar, baking powder, salt, cream of tartar and nutmeg in sifter. Sift into large bowl. Add milk; mix well. Shape into ball. Roll out on floured board to 1/2-inch thick. Cut with 2-inch biscuit cutter. Bake at 425° for 10 minutes. Cut biscuits small. Use for Honeyed Ham and Biscuits on Derby Day.
Thaw pastry 30 minutes. Preheat oven to 425°. On a lightly floured surface, roll pastry to a 12-inch square. Cut into 4 (6-inch) squares. In center of each piece, place 1/4 cup chocolate and 1 tablespoon nuts. Bring pastry corners together just above chocolate; twist and turn. Fan out corners. Place on ungreased baking sheet. Bake 10 to 15 minutes or until golden brown. Let stand at least 10 minutes. Sprinkle with sugar.
Pour noodles into a large bowl. Add tuna, lettuce, tomatoes and any other of your favorite salad fixings. Season around 1/4 cup of mayonnaise with Creole seasoning to taste; mix with your salad. You may need to add a little more if it's still dry. Serve with crackers. Best after being refrigerated.
Combine sugar, flour and salt. Gradually stir in milk. Add slightly beaten egg yolks. Cook in a thick saucepan until thick. Remove from heat. Add margarine, vanilla and coconut. Pour into a baked pie shell. Top with meringue and bake until browned.
Combine all ingredients and mix well. Refrigerate until chilled, about 1 hour. Makes 12 servings.
Combine yogurt or sour cream, mayonnaise, onions and curry powder. Cover and refrigerate. Serve with raw vegetables such as carrot sticks, cucumbers, celery sticks and broccoli.
Beat eggs. Add other ingredients. Put in a 9 x 9-inch pan. Place pan in a larger pan with water in it. Bake 45 minutes at 400°.
Combine vinegar, butter, salt, pepper and water in saucepan. Bring to a boil, stirring to melt butter. Add sour cream and beets; reduce heat. Simmer until beets are heated through. Serve immediately. Yield: 6 servings.
Mix first 3 ingredients. Sift together dry ingredients. Stir all ingredients together and fold in apples. Bake in an 8-inch ungreased pan at 350° for 30 minutes.
Put all ingredients together except peanut butter. Bring to a boil for 1 minute. Remove from heat. Add peanut butter; mix well. Use a blender for smooth syrup.
Preheat oven to 350°. In a large bowl, gently mix ingredients. Pat into 9-inch pie plate. Bake in preheated oven for 35 minutes. Let stand at room temperature for 5 minutes. Cut in wedges and serve. Makes 6 to 8 servings.
Form into balls and freeze 1/2 hour before baking. Take out of freezer. Bake at 350° for 15 to 20 minutes.
In a large saucepan, combine all ingredients except sherry and almonds. Bring soup to a boil over medium-low heat, stirring occasionally. Stir in sherry; ladle into shallow bowls and sprinkle with almonds.
In a large bowl, combine milk, whipped topping, and pudding; blend thoroughly. Fold in pineapple, marshmallows and walnuts. Pour into a serving dish. Chill.
Cream Crisco. Add brown sugar, white sugar and salt. Beat egg and add to Crisco. Mix well. Then add vanilla, baking soda, baking powder and flour; mix well.
Combine first 3 ingredients. Add drained vegetables. Pour mixture into baking dish and arrange on top the pork chops in single layer. Season with salt and pepper. Sprinkle with soy sauce. Bake at 350° for 2 hours. Turn pork chops after one hour.
Sift the flour and baking powder 3 times. Combine all ingredients. Start in cold oven. Turn to 325° and bake 1 hour and 10 minutes or longer. Take out when you can barely see a fingerprint. Frost with Lemon Sauce while hot.
Mix together the fryer, mayonnaise and onion; set aside. Mix together 2 eggs, margarine, stuffing mix and chicken broth; set aside. Beat 2 eggs and milk in small bowl; set aside.
Rinse rice in hot water. Cook with 2 cups water, do not drain. Scald milk and add to rice; cook 30 minutes. Beat eggs in large bowl. Mix in sugar and salt. Stir in rice and raisins slowly. Pour into baking dish. Place dish in pan of water before putting in oven. Bake at 300° for 45 minutes. Stir rice once or twice while baking, then top with nutmeg. Yield: 10 cups. Carbohydrate 32 g, protein 10 g, fat 10 g, calories 236. One cup = 1 bread starch exchange, 1 1/2 fruit exchange, 1 meat exchange, 1/2 fat exchange.
Mix first 5 ingredients. Roll into a ball using Saran Wrap and chill until firm. Roll ball in the chopped nuts. Serve with crackers.
Mix together thoroughly shortening, sugar and peanut butter. Sift in together flour, powder, salt and soda and stir. Bake at 375° for 10 to 12 minutes on lightly greased pan.
Grease and flour a 9 x 13-inch pan. Use larger pan if you can, it will run over.
Brown hamburger. Add salt, pepper and seasoning after draining. Simmer 1 hour. Mix the cream cheese, sour cream and onion until smooth. Cook noodles as directed. Layer in a 13 x 9-inch greased dish the noodles, meat sauce, cream cheese mixture, noodles, Parmesan and Mozzarella on top. Cover with foil; bake at 350° for 30 to 40 minutes.
Thaw spinach and drain or squeeze excess liquid. Mix all ingredients well and chill for at least 2 hours.
Combine ingredients in small saucepan. Cook over medium heat until hot. Serve with warm bread sticks.
Pat dough in 15 x 10-inch jelly roll pan. Spread pie filling on top; sprinkle on streusel mixture of the other 3 ingredients. Top with sprinkles of cinnamon. Bake at 350° for 40 minutes.
Beat egg white until it stands in peaks. Add brown sugar and vanilla. Put pecan halves in mixture; coat well and place on greased cookie sheet in spoonfuls. Bake at 250° for 30 minutes. Turn off oven and let set for another 30 minutes.
Combine cream cheese and mayonnaise, mixing well. Stir in cherries, pineapple, pecans and marshmallows. Fold in whipped cream. Pour into 8-cup ring mold. Freeze.
Mix crust ingredients together. Press into 15 x 10-inch pan. Bake at 350° for 15 minutes (light color).