HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend together ground beef, salt, pepper and ginger. Shape into 1-inch meatballs. Heat oil in wok or skillet; brown meatballs on all sides, about 2 minutes. Add remaining ingredients. Cook over moderate heat, stirring constantly, until mixture thickens. Cook 5 minutes. Serve at once with rice. Yields 4 servings.
Combine first 4 ingredients together. In a separate bowl, combine flour, baking soda, salt and spices. Make a well in the center of the flour mixture and pour the pumpkin mixture in. Mix together only until the dry ingredients are moistened. Stir in cranberries and nuts. Pour into 2 or 3 medium size loaf pans. Bake at 350° for 60 to 75 minutes.
Beat softened cream cheese with 1/2 cup of milk. Add 1 1/2 cups milk. Add pudding and Cool Whip. Beat well. Makes 2 pies.
Mix in order given. Drop by spoonfuls on cookie sheet. Bake at 350° for 10 to 15 minutes.
Scald the milk. Add the shortening and sugar. Stir until dissolved, then add the cold water. Crumble in the yeast, stirring until dissolved. Add the egg and flour; knead to get rid of stickiness. Roll into rectangle. Add filling.
Cook potatoes until done. Put in baking dish and mix in all other ingredients. Top with 1 cup cornflakes and 1/2 cup melted butter. Bake at 350° for 1 hour.
Mix ingredients in order. Drop by spoonful on cookie sheet. Bake at 375° about 15 minutes. Will not turn golden brown. Do not overbake.
Dissolve yeast in the 1/4 cup warm water. Heat 1 cup water, honey and butter until it is warm. Pour into the dissolved yeast in bowl. Add salt and egg; mix well. Add flour and work into a dough. Let rise until doubled, form into a loaf, put in bread pan and let rise again. Bake in a 375° oven for 30 minutes, putting foil over it for last 10 minutes.
Mix all ingredients together. Put into a 2-1/2 quart casserole dish. Bake at 350 degrees for 1 hour. Will turn golden brown on top.
Preheat oven to 350°. Generously grease bottom only of 13 x 9-inch pan. Remove 1/2 cup dry cake mix; reserve. Beat remaining dry cake mix, butter, eggs and sour cream in large bowl on medium speed for 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Stir together reserved dry cake mix, brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture. (To make spreading easier, drop batter by dollops over pecan mixture, then spread.) Bake 30 to 33 minutes or until deep golden brown and cake springs back when touched lightly in center. Stir powdered sugar, milk and vanilla until thin enough to drizzle, stirring in additional milk, 1 teaspoon at a time, if necessary. Poke top of warm cake several times with fork; spread glaze over top of cake. Cool completely, about 1 hour. Store covered.
Combine all ingredients. Chill two hours. Makes about 2 1/2 cups of dip.
Cover bottom of skillet with cooking oil. Make a roux by adding flour and browning. Saute onion and bell pepper in roux.
Mix all ingredients well; pour into prepared graham cracker pie crust. Let sit in refrigerator overnight.
Put all ingredients in a mixing bowl. Beat 5 minutes. Pour into ungreased 10-inch tube pan. Bake in preheated oven at 350° for 1 hour.
Mix a small amount of sugar at a time using drops of cream as needed to moisten. Add butter and vanilla. Shape into balls around cherries and dip into melted mixture of chocolate chips and paraffin. Let cool and enjoy.
Combine all ingredients. Onions can be added. May be used as sandwich spread or served on lettuce with crackers.
Combine the first 3 ingredients and set aside. Combine the remaining ingredients in large mixing bowl and beat 2 minutes. Pour 1/3 batter into a 9 x 13-inch greased pan, then 1/3 brown sugar mix, then another layer of first mixture, etc., ending with last of brown sugar and nut mixture on top. Bake at 350° for 40 to 45 minutes.
Mix the first 5 ingredients well. Pour into a 9 x 9-inch pan. Mix remaining ingredients well. Pour over batter. Bake at 350° for 45 to 50 minutes. Serve with ice cream.
Put hot potatoes through ricer to remove lumps, then beat in butter. Put potatoes in mixing bowl and beat in sugar. Add cocoa and beat throughly. Mix in vanilla, salt and coconut. Drop by teaspoons onto waxed paper. Place in refrigerator to harden candy. Keep in tightly closed container.
In a 9x13 inch dish, place a layer of sliced potatoes. Then add a layer of sliced onions. Make as many layers as you wish. Lay pork chops on top of potatoes and onions. Spread can of cream of chicken soup, no water added, on top of the pork chops. Bake at 400° for 1 hour.
Combine cheese, egg yolks, 3/4 cup sugar and vanilla in bowl. Mix with electric mixer on high until creamy, about 3 minutes. Set aside. Unroll 1 package dough, evening in 13 x 9-inch pan, pressing down to close perforations. Spread cheese mixture evenly on dough. Unroll other package dough evenly over filling. Whip egg whites with fork in small bowl until frothy; spread evenly atop dough. Sprinkle with remaining 3/4 cup sugar, cinnamon for color and nuts. Bake at 325° for 25 to 30 minutes. Allow to cool and set; then slice into bars. Makes 16 to 24 bars.
Mix together the Raisin Bran, sugar, flour, soda and salt. Make a hole; add the buttermilk, oil and eggs. Mix with spoon. Bake at 400° for 15 to 20 minutes. Put in container and keep in refrigerator. Will keep 6 weeks.
Cook broccoli and onion until tender; leave some water in the pan. Add chicken broth.
Heat pineapple; add Jell-O and dissolve. Add creamed cottage cheese. When it jells, add the Cool Whip. Refrigerate.
Combine nuts, fruit, dates and raisins with 1/2 cup flour. Set aside. In a large bowl, combine sugar and oil. Mix well. Add eggs, one at a time, beating well after each addition. Combine baking powder, baking soda, cinnamon, salt and remaining flour. Gradually add to sugar mixture. Spoon into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 20 minutes or until cake tests done. Cool for 15 minutes before removing from pan to cool on a wire rack. If desired, drizzle with confectioners sugar icing when cooled. Yields 12 to 16 servings.
Shred all together. Add sugar and vinegar. Cover 20 days in refrigerator.
Cream sugar, butter and shortening. Add eggs, one at a time; beat well. Add sifted dry ingredients with milk and water. Add flavoring and beat well. Bake in greased and floured tube or Bundt pan. Start in cold oven at 325°. Bake for 1 hour.
Prepare Dream Whip with milk and vanilla according to package directions. Fold in orange peel and nuts, blending thoroughly. On waxed paper lined baking sheet, spoon heaping tablespoonfuls of mixture to form 6 mounds. Shape center of each mound into a shell with back of spoon. Freeze until firm. Fill centers of each shell with strawberries. Yields 6 servings.
Cut meat across grain diagonally, 1/4-inch strips wide. In a large skillet, heat 2 tablespoons margarine; add 1/2 of meat. Saute quickly both sides, stirring constantly. Remove with slotted spoon. Repeat with remaining meat and margarine. Move to side of skillet. Add onion. Cook, stirring constantly, until tender. Add drained mushrooms, water and bouillon cubes. Bring to boil. Combine sour cream, yogurt and flour in small bowl. Mix until smooth. Stir into skillet (using a whisk). Bring to boil and simmer 5 minutes, stirring constantly.
Melt together in heavy saucepan over low heat the butterscotch morsels and peanut butter. Stir constantly until well blended. Remove from heat. Add Rice Krispies; stir until well coated. Drop by tablespoonfuls onto wax paper. Let stand in a cool place until firm. Makes about 4 dozen confections, 1 1/2 inches in diameter.
In large saucepan, melt margarine. Saute onion until clear. Add sour cream, soup and cheese. Stir until smooth. Gently fold in hash browns. Pour all into large casserole dish. Bake in 350° oven for 45 minutes. Stir together melted butter and cereal. Sprinkle over casserole and return to oven for an additional 5 minutes.
Mix ingredients as listed. Bake in greased and floured tube cake pan at 350° for 1 hour.
Combine the first 9 ingredients in a bowl; stir well. Shape into 1-inch balls. Dredge in flour. Brown meatballs in batches in oil in a skillet over medium heat. Remove from skillet; set aside. Combine tomato sauce and remaining ingredients in a Dutch oven. Bring to a boil. Add meatballs. Reduce heat and simmer, uncovered, for 35 minutes. Yields 9 dozen.
Make cake according to box. Make 1 package pudding at a time, according to box. In large serving bowl, crumble 1/2 cooked cake on bottom of bowl. Top with 1/4 cup Kahlua. Add 1 box pudding (mixed). Add 1/2 Cool Whip. Add 2 crumbled Skor bars. Repeat layers.
Cut and mix into large bowl. Let stand in refrigerator so sugar in coconut will soak in rest of fruit. Refrigerate.
Crust: Spread crescent rolls flat on pizza pan. Bake 6 to 8 minutes and let cool.
Cream shortening; add sugar, egg and almond extract. Blend ingredients well and add the dry ingredients a little at a time. Bake at 350° for 18 to 20 minutes.
Mash the bananas. Pour vegetable oil over the bananas and let stand while mixing cake. Cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in banana mixture and mix well. Add dry ingredients which have been combined. Stir in raisins and pecans; mix thoroughly. Spoon into 3 greased loaf pans and bake at 250° for 1 1/2 hours.
*Cookies baked with butter will be soft and chewy; cookies baked with Crisco will be crunchier.
Cook bacon until crisp; drain and crumble, reserving drippings. Add onions to drippings and cook until tender. Add vinegar, 1/2 water, sugar, 1/2 teaspoon salt and bacon. Cook and stir until boiling. Pour hot dressing over lettuce; toss to coat.
Wash and slice vegetables. Arrange vegetable slices on a plate. Mix one tablespoon of cream cheese and your favorite food color (just a few drops). Using a toothpick, dot eyes on veggies (mouth and nose, too). Dip veggies into Ranch dressing for a fun snack. (Healthy too!)
Sift together flour and salt. Cut in shortening until crumbly. Add egg and milk mixture and blend. Divide dough into 2 parts. Roll half of the dough to fit 15 1/2 x 10 1/2 x 1-inch jelly roll pan or an oblong baking pan. Sprinkle bottom of crust of dough with corn flakes. Combine apples, sugar and cinnamon. Spread mixture over corn flakes and put on top. Pinch together to seal edges. Beat egg white stiff and brush over top crust. Bake in 400° or 375° oven for 50 minutes or until golden. Drizzle confectioners sugar over the cooked crust (1 cup confectioners sugar, 1/2 teaspoon vanilla and 1 to 2 tablespoons water).
Mix and let stand overnight. Cook until nearly tender. Cool and freeze. These apples are good for fried apple pies.
Mix all ingredients. Spray cookie sheet with Pam. Spoon cookie dough onto the pan. Bake at 375° for 10 to 12 minutes.
Wrap Smokies with bacon. Mix ketchup and sugar and pour over Smokies. Place in a pie plate or small baking dish. Bake at 325° for 1 hour.
Mix soups; bring to a boil. In a large baking dish, put a layer of beef, layer of potatoes and layer of onions until all used. Pour soups over each layer. Bake 1 hour in preheated 350° oven.
Heat together beets and beet juice and water; mix together and stir in flour, sugar salt, pepper and vinegar. Cook, stirring constantly until smoothly blended and thickened.
Melt butter or margarine in a skillet. Add onion and cook over medium heat until soft, stirring occasionally. Blend in ketchup, molasses, Tabasco, brown sugar, salt and dry mustard. Bring to boiling. Stir in baked beans. Put mixture into casserole dish. Put bacon across top of beans. Bake at 375° for about 20 minutes or until bacon is cooked.
Sift into large bowl the flour, salt, soda and cinnamon; add the rest of the ingredients. Beat for 3 minutes on medium speed. Drop on ungreased cookie sheet. Bake at 400° for 6 to 8 minutes.
Place chocolate chips in blender container. In 1-quart saucepan, combine cream, water and sugar. Bring to boil. Add to chips. Cover and blend until smooth, about 1 minute.
Brown meat; drain. Add beans, chili and tomatoes. Heat all together, then add the cheese (grated or cubed) and whipping cream. Heat and serve over Doritos with your favorite taco topping or just serve as a dip.
Dissolve brown sugar in water. Pour juices and brown sugar mixture into automatic percolator. Place cloves and cinnamon in percolator basket. Allow to go through cycle. Serve piping hot.
Mix everything but ginger ale and sherbet. Chill. When ready to serve, add ginger ale and sherbet.
Cut meat into strips 1/2-inch wide by 1 1/2-inches long. Dredge meat in mixture of flour, salt and pepper and brown in margarine. Add chopped onions and brown. Drain can sliced mushrooms. Save mushroom liquid and add enough water to make 2 cups liquid. Set aside mushrooms until later.
Knead the mixture made from the first 5 ingredients until it does not stick on hands. Put in Ziploc bag. Put in pan of cold water until it floats. Open bag; wrap in towel and refrigerate for 6 hours or overnight. Grind walnuts. Add sugar to your sweetness. Melt the oleo. Roll like pie dough on granulated sugar. Cut into 2 x 4-inch shapes. Put nuts on; roll and shape like horseshoes. Bake at 325° until lightly browned.
Preheat oven to 350° to 375°; lay legs or wings around pan (side by side). Mix together seasonings and sprinkle all over chicken. Chop or slice onion and toss all over chicken. Mix together in separate bowl the soup and sherry, then put spoonfuls all over top of onion and chicken. Put pats (tablespoons) of margarine or butter all across top of soup mixture. Cover pan or baking dish with foil and bake. Bake 1 hour or until chicken is very tender. Yum, yum ... "The sauce (after chicken is done) goes great with rice or mashed potatoes." Enjoy.
Prepare pudding mix according to package directions, using 3 cups milk. Cook until thick. Add sugar gradually; add vanilla and salt. Add pudding mixture to beaten eggs, beating constantly. Pour into freezer container. Add milk until 2/3 full. Freeze.
Heat oven to 350°. Combine all ingredients except ground beef; mix well. Add ground beef; mix lightly, but thoroughly. Press into an 8 x 4-inch loaf pan. Bake 1 hour. Drain; let stand 5 minutes. Yields 8 servings.
Add Jell-O, sugar and 1/4 cup water together. Beat egg yolks, then the 3 cups of water, margarine and lemon juice. Mix together well. Cook in double boiler until thickened. Pour into baked pie shell. Add meringue on top. Bake at 360° until golden brown.
Cream butter, sugar and cream cheese until creamy. Add vanilla and salt, then 1 egg at a time, mixing well after each addition. Add flour. Pour into a greased and floured tube pan. Bake 1 1/2 hours at 325°.
Combine cake mix, sour cream and eggs; mix together well. Place 12 scoops of batter into bottom of a fluted stoneware cake pan, rubbed with butter. Top with Reese's Cups. Place remaining batter on top. Microwave on High 11 to 14 minutes or until cake tester comes out clean. Let stand 10 minutes; loosen from sides and invert on plate. Place peanut butter in microwave for 20 to 40 seconds or until melted. Drizzle over cake, allowing it to run down sides. Place morsels and oil in microwave for 20 to 30 seconds or until melted and drizzle over cake. Sprinkle chopped nuts over cake.
Heat to dissolve gelatin. Let cool. Beat vanilla and cream until thick. Add sugar, then gelatin mixture gradually.
Beat cream cheese and sugar. Add drained pineapple, diced bananas, walnuts, strawberries and Cool Whip. Pour into 13 x 9-inch pan. Freeze.
Sift flour, sugar, cinnamon, soda and salt together. Stir in other ingredients until well blended. Add nuts. Bake in a greased tube pan for 1 hour at 350°.
Brown ground beef and onion. Add tomato paste, mushrooms and season to taste. Grease 8 or 9-inch pie plate. Line with biscuits. Fill with meat mixture. Top with tomato and pizza cheese. Bake at 350° for 20 to 25 minutes. Makes 8 slices.
Drain mushrooms, reserve 3 tablespoons liquid. Melt margarine in skillet; saute onion until tender. Stir in green pepper, celery, chicken broth and soy sauce. Add chicken and mushrooms. Mix cornstarch and liquid from mushrooms; stir into chicken mixture. Add nuts, water chestnuts and rice. Pour into 2-quart greased casserole. Bake in preheated 400° oven for 20 minutes or until rice is soft. Yield: 10 to 12 servings.
Combine sugar and flour. Stir in lemon peel, juice and margarine. Combine yolks and milk. Add to flour mixture; stir until all combined. Beat egg whites until stiff peaks form. Gently fold egg whites into lemon batter. Transfer batter to a 1-quart casserole dish. Place on oven rack in a larger pan. Add hot water to oven pan 1-inch deep. Bake in a 350° oven for about 40 minutes or until golden. Serve warm! Serves 4.
Melt oleo; mix with dressing. Spread half of it in an 8-inch baking dish.
Mix 2 cups of flour with the other dry ingredients, including yeast. Put the Crisco in the warm water and add this mixture to the dry ingredients. Beat at medium speed on the mixer for 2 minutes. Add the remaining flour and mix with a wooden spoon until thoroughly blended. Turn out onto a floured surface and knead until smooth. Grease 2 large loaf pans and form dough into 2 loaves. Brush the top of each loaf with melted butter. Cover and set in a warm place to rise. Bake at 350° for about 45 minutes. Remove from pans and brush all over with melted butter.
Soften butter and cheese to room temperature. Add remaining ingredients (except bread) and mix well.
Brown meat in a greased skillet. Add onions, potatoes and seasonings and cook until vegetables are done. If you do not have onions on hand, you may use Lipton's dry onion soup mix, will not take much or any seasoning.
Mix all ingredients well. Line 12 muffin cups. Fill about half full. Bake at 350° until well done.
Take crescent rolls and form a crust in 8 x 10-inch pan. Brown sausage. Layer sausage, potatoes and cheese. Mix eggs, milk, salt and pepper; pour over layers. Sprinkle Parmesan cheese on top. Bake at 375° for 25 to 30 minutes.
Cut off roots and dark green leaves of leeks. Chop white and pale green portions of leeks. Saute leeks in Dutch oven until limp. Add broth and potatoes. Simmer approximately 1 1/2 hours.
Heat oil in skillet. Add chicken and brown. Add soup, water and vegetables. Heat to a boil and cover. Cook over low heat for 5 minutes or until vegetables are tender. Salt and pepper to taste.
Dice crab meat so it is tiny pieces; put lemon juice over or squeeze fresh lemon on crab meat. Put 2 to 3 tablespoons of sour cream with crab meat and mix. Stuff mushrooms with mixture; cover with Mozzarella cheese and Cheddar cheese. Bake at 325° to 350° for about 20 minutes or until mushrooms are soft and cheese is melted.
Saute onion and bell pepper in oleo. Pour in Ro-Tel. When mixture is hot, remove from stove. Drain spaghetti. Put melted Ro-Tel mixture and chicken in pan and bake at 350° for 30 minutes.
Melt sugar and syrup until it bubbles (medium heat). Add peanut butter; mix. Add Rice Krispies; mix. Remove from heat and smooth into large cake pan.
Beat together butter and sugar until light and fluffy; blend in egg and vanilla. Add combined oats, flour, soda and salt and mix well. Stir in remaining ingredients. Drop dough on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Let cool 3 minutes and remove from pan. Yield: 4 dozen 2 1/2-inch cookies.
Combine sugar, cornstarch, salt, pepper, vinegar, water and eggs in saucepan. Cook and stir on medium heat until thick and bubbly. Add mustard and mayonnaise to saucepan. Mix well. Pour over already prepared potato or macaroni salad.
Pour vegetable juice into an ice cube tray, making 10 cubes. Freeze until solid. Cut 2 slices from cucumber and reserve for garnish. Pare and seed remaining cucumber, then cut into pieces. In blender, combine cucumber, pepper, onion, lime juice, vinegar, garlic and hot sauce. Process on medium speed until smooth. Stir in seltzer.
Put all ingredients into blender. Cover and process at Mix until smooth. Heat electric skillet. Brush with butter and pour batter in four pancakes. Flip when needed. Serve with butter and syrup. Could also be used as crepes.
Cut cake in small pieces and place half in an oblong pan. Melt chips and after cooling add eggs and vanilla. Fold whipping cream into mixture. Pour half of mixture over the cake pieces. Put 1/2 of mixture over this.
Bake chicken at 350° until done. Cut into narrow strips. Heat oil and briefly dip tortillas to soften; drain. Layer all ingredients in a glass lasagne pan as follows: 5 tortillas, 1/4 of chicken, 1/4 of vegetables, 1/4 of Mexican tomatoes and 1/4 of each of the cheeses. Repeat for 3 more layers; top with cheese. Bake at 350° for 45 minutes. Let rest for 10 minutes before cutting. Garnish with fresh basil or cilantro leaves, if desired. Serves 4 to 6.
Blend chili, jelly and lemon juice. Bring to boil. Combine meat with finely chopped onion, pepper and ice water. Roll into meatballs and drop into sauce. Simmer for 1 hour. Enjoy!
Drain clams, reserving liquid. Fry salt pork until crisp in large saucepan. Remove; add water, potatoes, onion and reserved clam liquid to fat in saucepan. Cook, covered, until potatoes are tender, 10 to 15 minutes. Add milk, cream, clams and salt pork. Heat slowly, just to boiling. Season to taste with salt and pepper. Float butter atop each serving. Makes 6 servings.
In a deep, heavy saucepan, heat 4 inches of vegetable oil to 350°. In bowl with a heavy-duty mixer, beat together corn, egg, baking powder, salt and sugar on medium speed (can do by hand). Add 3 cups flour and mix on low speed until blended. Sprinkle in enough remaining flour so that dough is thick and does not stick to side of bowl. By hand, knead in flour until dough is no longer sticky.
Melt butter or margarine in large pot. Add linguica and fry up, then add half pot of water. Add potatoes; cook on high heat until boiling, then add beans, cabbage, kale, salt and pepper. Add some ketchup for color. Cook on medium heat until potatoes and soup are done, about 20 minutes, then turn to low and simmer.
Line cookie sheet with foil. Spray with Pam or equivalent. Place crackers on pan in a single layer (like a checkerboard). Mix and boil butter and brown sugar for 3 minutes. Pour mixture over crackers. Bake at 350° for 10 minutes or until crackers float and/or mixture bubbles. Take out of oven and immediately sprinkle with chocolate chips. Chips will melt and should be spread evenly over pan with back of a spoon. Sprinkle pan with nuts. Score individual crackers with knife. Refrigerate and finish cutting when cold. Keep bars refrigerated or in freezer.
Cook noodles and drain. Combine in large dish tuna, noodles and pickles, sliced up. Add mayonnaise to taste. Chill and serve.
Mix together all ingredients and spread on toast points. Broil 6 minutes at 2 inches from broiler. Serve hot.
Beat 6 egg whites with 1 teaspoon cream of tartar until very stiff. Mix all other ingredients together and add to egg whites. Bake at 375° for 40 to 50 minutes in an ungreased tube pan. Invert cake when done.
Mix well. Dip chicken, etc. in milk or water. Shake in mixture and bake.
Cook and drain broccoli and onion; cool. Fold in soup, eggs and mayonnaise well. Add cheese, broccoli and onion. Grease glass baking dish with butter or margarine. Bake at 350° for 45 minutes. Makes 8 servings.
Clean fish and sprinkle with salt and let stand overnight. In the morning, rinse and pack in pint or quart jars. Add 1/2 c. mazola oil to each pint. Put on cover and process in pressure cooker for 90 minutes at 10 pounds of pressure.
Mix sugar and flour. Bring to boil in saucepan the margarine, cocoa and boiling water. Pour in sugar and flour mixture. Add buttermilk, beaten egg, soda, cinnamon and vanilla. Mix well. Pour in greased and floured 11 x 16-inch cookie sheet with 3/4-inch sides. Bake 15 to 20 minutes at 400°.
Beat egg whites on high until stiff. Gradually add sugar and beat until glossy. May add 1/2 cup chocolate chips. Drop by teaspoon on greased cookie sheet. Bake at 325° for 25 to 30 minutes. Let cool a few minutes on cookie sheet before removing. Be careful not to burn. No fat or cholesterol.