HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and hull berries. Crush to make 1 3/4 cups crushed berries. If measure is short, add water to berries.
Place cored and peeled apples in large baking pan. Mix butter, sugar and apple pie spice. Divide evenly and put into center of apple. Wrap each apple in pie crust and sprinkle with remaining spice and sugar mix. Bake in a preheated 350° oven for 1 hour. Serve with whipped cream or ice cream.
Combine marshmallows and pineapple. Add nuts and Cool Whip; then add dry pistachio pudding mix. Mix well and chill overnight.
Combine all ingredients in order listed. Mix until well blended. Place in an 8-inch buttered pan. Bake at 350° for 20 to 25 minutes.
Grate cheese. Mix all ingredients together. Roll into bite size balls. Bake on ungreased cookie sheet for approximately 20 minutes at 350°.
Melt butter in medium saucepan. Stir in flour and salt and cook, stirring constantly, until bubbly. Stir in milk and continue cooking and stirring until sauce thickens and boils, 1 minute. Add cheese. Stir until melted. Serve hot over cabbage.
Put flour into large pan and let stand at room temperature until lukewarm. Push to sides of pan and make a well in the center. Soften yeast and 1 tablespoon sugar in 3/4 cup of milk. Pour into flour. Let stand in well until foamy, then add remaining sugar and melted fat. Work ingredients to a dough, adding a little more flour, if necessary. Cover and let rise in a warm place until light. Turn onto a floured board and roll about half an inch thickness. Cut in diamond or squares and let stand on board until very light. If kitchen is very warm, this will not be too long.
Preheat oven to 325°. Grease 10-inch tube pan; line bottom of pan with waxed paper.
Mix all ingredients. Bake at 350° for 1 hour or until golden brown and set.
Combine first four ingredients and pepper. Stir in remaining ingredients, cover and chill. Makes 4 1/2 cups.
Bring water to the boil. Add raisins and boil for 5 minutes. Stir in sugar; reduce heat to medium. Combine cornstarch and cold water and stir into mixture. Stir in next 4 ingredients and cook until thickened. Stir in vinegar. Serve sauce warm over cooked ham.
Cook grits in boiling water for 15 to 20 minutes. Add cheese, liquid Butter Buds, Egg Beaters, garlic powder and Tabasco. Stir in chopped green chilies if desired. Pour into large glass casserole dish that has been sprayed with nonfat cooking spray. Bake at 375° for 30 to 40 minutes or until bubbly and cheese is melted. Yields 12 to 24 servings. Fat 2.2 g, cholesterol 2.1 mg; calories 79, carbohydrates 8.3 g; protein 6.3 g; sodium 171 mg.
Brown ground beef and onion. Add tomato sauce and spices. Cook slowly for 15 minutes. Wash squash and slice lengthwise. (I peel mine.) Mix egg, cottage cheese and flour. Set aside. Parboil squash 3 minutes; drain.
Place all ingredients in order in a large bowl. Be sure to include any water left in the raisins and currants after boiling. Mix with a medium beater until well mixed. Bake at 350° in a greased ring pan or 2 to 3 loaf pans.
Dissolve orange jello in hot water according to package directions. Stir in carrot. Set bowl in refrigerator to chill. Meanwhile, dissolve lemon jello with 1 cup hot water. Stir in cold water. Stir in pineapple and set on counter to cool.
Add first 4 ingredients together and cook 5 minutes. Mix jello as directed and add to mixture. Put in large or small containers and freeze. Remove from freezer and let thaw to a slush. Add a quart or more of ginger ale. Serves 35 cups.
Combine condensed milk with water. Add pudding mix and beat one minute. Fold in La Creme. Spoon one cup of pudding mix into a 2 1/2-quart glass bowl. Top with vanilla wafers, then bananas. Repeat layers 2 times, ending with pudding.
Mix ground beef, soup, Ro-Tel and onions. Grate cheese and set aside. In a large bowl you can bake in, put a layer of Doritos, then add layer of ground beef mixture, then a layer of cheese. Repeat again, ending up with a layer of ground beef mix and cheese. Bake, uncovered, for 12 minutes at 375°.
Combine flour, soda, salt, baking powder, cinnamon and nuts; set aside. Beat eggs in a large mixing bowl. Add sugar, oil and vanilla; beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring until mixed.
In a small bowl, combine gelatin and water. Stir until gelatin is dissolved. Combine pineapple and banana with gelatin; top with marshmallows and chill until set.
Combine first 5 ingredients. Cook over medium heat until smooth and thick. Cool completely. Fold in whipped cream. Delicious with fresh fruit.
Preheat oven to 350°. Cream butter, sugar, yolk and vanilla; stir in flour and salt until blended. Pack into rectangular 9 x 13-inch greased baking sheet. Bake for 20 to 25 minutes until lightly browned. Remove; immediately apply crumbled chocolate bar.
Beat eggs. Add butter, sugar, syrup and salt; mix well. Add pecans and vanilla; blend. Pour into pie shell and bake in a 350° oven for 35 minutes or until a silver knife comes out clean when inserted in center of filling.
Melt chocolate. Let cool. Cream the cream cheese well. Whip in sugar, vanilla and eggs (one at a time). Mix 2 cups of cheese mixture with melted chocolate. Grease large pie pan or 9 x 13 x 2-inch pan. Pour in plain mixture and swirl in chocolate mixture. Bake at 350° for 30 minutes or less. Do not overbake. Chill. This is a crustless cheesecake.
In a pan, brown beef; drain. Add onion, sauce, chili powder and garlic; simmer 5 to 10 minutes. Separate biscuits; pat 5 on bottom of an ungreased casserole dish. Combine 1/2 cup cheese, sour cream and egg. Mix well. Mix together meat and sour cream mixtures. Pour on biscuits. Arrange rest of biscuits on top. Sprinkle with remaining cheese. Bake at 375° for 25 to 30 minutes.
Layer 1 can green beans on bottom of baking dish. Sprinkle minced garlic over beans. Cover with cheese mixes. Layer bread crumbs. Pour olive oil over bread crumbs. Salt and pepper as needed or desired. Pour small amount of water to wet bottom of dish. Bake for 30 to 45 minutes in a 400° oven.
Melt peanut butter chips, white chocolate chips and 2 tablespoons butter in double boiler. Add pretzels and nuts. Line cookie sheet with foil. Spread, cool, break and store in tin.
Take cake out of its wrapping and place on a cake dish. With a serrated edged knife, slice the top 1/2 to 3/4 inch off the cake and put aside. Cut inside the cake 1/2 inch from each side, being careful not to cut all the way through to the bottom of the cake. Then pull out a tunnel all around the inside of the cake.
Combine blackberries, sugar and lemon extract. Bring to a boil. Reduce heat and simmer for 5 minutes.
Beat cream cheese, sugar and vanilla until smooth; set aside. In 9 x 13-inch pan, spread one roll chocolate chip cookie dough. Spread cream cheese mixture on top of dough. Cover with remaining cookie dough by patting pieces of cookie dough with hands and laying it on top of cream cheese.
Cook over low heat, stirring constantly until thick (really thick). Add to cheese mixture and blend in. Pour into container and refrigerate.
Combine margarine and water. Place over low heat until margarine melts. Remove from heat; add salt and extract. Gradually add sugar, blending until desired consistency is reached. Knead until smooth. Add a few drops of the food coloring before kneading. (You can divide this and make several colors.) Roll and slice. Makes 1 pound of mints. Does not keep for long period of time. Very good.
Blend cheeses and horseradish, chill. Form into log. Coat with pecans. Wrap and refrigerate at least 24 hours. Serve with rye crackers or party rye bread.
Brown beef and drain. Add onion and rice, brown slightly. Add remaining ingredients and place in casserole. Cover with lid or foil. Bake for 45 minutes in 350° oven until rice is done and most of moisture is absorbed. Makes 8 to 10 servings.
Cream peanut butter, margarine, vanilla and brown sugar. Add eggs and flour. Mix well. Spread into an 8 x 8-inch pan, greased well. Bake at 350° for 25 to 30 minutes.
Grease Bundt pan. Place package of rolls in pan. Mix sugar, pudding, pecans and cinnamon; sprinkle on top. Pour melted butter on top. Let set overnight or about 7 hours. Bake at 325° for 25 minutes.
Preheat oven to 350°. Mix cake mix, Cool Whip and egg in a large bowl. Dough may be mixed by hand since it is like cookie dough and very thick. Drop by teaspoonful into powdered sugar to coat. Place on greased cookie sheet. Bake for 10 to 15 minutes. Makes about 4 dozen cookies.
Mix the onion and peppers in a large bowl with the carrots. Heat the remaining ingredients together until sugar is dissolved and smooth. Pour over carrots. Cover well; refrigerate at least 12 hours.
In 9 x 13-inch pan place preserves, dressing and soup mix. Mix and heat slowly. Layer thighs in single layer. Bake at 400°, turning every 20 minutes or so, in uncovered pan for 1 1/2 to 2 hours. Tilt pan to remove fat.
Cream margarine and cream cheese. Add two eggs and beat until fluffy. Add sugar and beat well. Add remaining eggs and flour alternately. Bake in greased and floured pan at 325° for 1 1/2 hours.
Stir together salad dressing, mustard, celery seed, salt and pepper. Add remaining ingredients; mix gently. Chill. Makes 6 servings.
Combine salad dressing and egg. Set aside. Rinse chicken with water and drain. Dredge chicken in flour mixed with salt and pepper. Dip in dressing and egg mixture. Roll in cornflake crumbs. Arrange chicken pieces in foil lined broiler pan. Drizzle with melted margarine. Bake at 350° for 1 hour. Makes 4 servings.
Cream shortening and sugar together. Mix beaten eggs, banana and lemon juice together; add to shortening mixture. Gradually add dry ingredients while mixing. Add chopped nuts. Bake for 1 1/4 hours at 350°.
Combine flour and baking powder. Add vanilla to milk. Cream margarine and sugar; add eggs, then milk alternately with dry ingredients. Fold in blueberries. Bake at 375° for 20 minutes.
Prepare all items. Heat 12-inch skillet to 400°. Best if cooked at table with electric skillet. Melt suet and grease pan evenly. Add beef slowly until cooked and push aside in pan. Add soy, sugar and stock. Allow to heat. Add other ingredients and cook. Add liquid as needed.
Brown meat, onions and bell pepper. Add tomato sauce and seasoning. Allow to cook 5 minutes. Slice and salt eggplants, then fry in a small amount of oil. Arrange slices of eggplant and sauce alternately in casserole dish. Bake at 350° for 45 minutes. Whip eggs and cheese together. Pour over casserole and bake an additional 15 to 20 minutes.
Mix sugar, water, soy sauce, pineapple juice, oil, garlic and ginger powder. Saturate chicken wings good. Keep in refrigerator overnight or at least 8 hours. Shake well periodically.
Bring margarine, sugar and milk to a full rolling boil in heavy 4-quart saucepan, stirring constantly. Boil for 5 minutes over medium heat, stirring constantly, to prevent scorching. Remove from heat. Gradually stir in chocolate chips until melted. Add remaining ingredients; beat until well blended. Pour into a greased 13 x 9-inch pan. Cool; cut into squares. Preparation time: 5 minutes. Cooking time: 20 minutes.
Mix all ingredients together. Chill. Roll in balls and dip in sugar. Press flat with bottom of glass. Bake at 350° for 10 to 12 minutes.
Saute carrots, onion, celery and pepper in olive oil. Add beans and chicken broth. Add all spices. Simmer 2 hours plus or minus. Add ham or kielbasa. Simmer 38 minutes. Puree 1/2 of soup and return. Serve with parsley and sour cream.
Beat the first 9 ingredients in a large bowl with an electric mixer until smooth and fluffy. Make a topping of the brown sugar, cinnamon and chopped pecans or walnuts.
Preheat oven to 375°. Grease cookie sheet. Cream butter and sugars, add egg and vanilla. Mix flour and baking soda together and add to the mixture. Stir in chocolate chips. Drop by teaspoon onto the cookie sheet and bake for 8 minutes or until browned.
Roll out bread dough as for nut roll (do not let dough raise). Mix the egg, oregano, parsley and garlic salt; spread on rolled out dough, then sprinkle with cheese and pepperoni. Roll up as nut roll and place on greased cookie sheet. Brush roll with melted butter. Bake at 350° for approximately 35 minutes. Makes 1 loaf.
Mix eggs, corn syrup, melted chocolate, sugar, butter and vanilla until well blended. Stir in pecans and pour in shell. Bake at 350° for 50 to 60 minutes. Pie is done if knife comes out clean. Cool on wire rack.
Cream shortening. Add sugars, salt, egg and peanut butter in order. Mix together baking soda and flour and blend into peanut butter mixture. Drop by tablespoon onto greased cookie sheet. Press with fork. Bake at 400° for ten minutes.
Mix all of the ingredients with mixer on medium. See recipe for crust to follow. Bake in 10-inch pie plate at 350° for approximately 1 hour.
Mix graham cracker crumbs with 1 stick melted butter. Put in bottom of greased 9 x 13-inch pan. Cream together eggs, 2 sticks butter, powdered sugar and vanilla. Beat mixture for 15 minutes with electric mixer. Spread mixture over crumbs. Spread sliced bananas over mixture. Spread drained pineapple over bananas. Spread Cool Whip over bananas. Sprinkle with pecans. Top with maraschino cherries. Refrigerate overnight.
Whip cream; add Eagle Brand and lemon juice; pour into crust and chill.
Combine flour, sugar, baking powder, water, shortening and egg. Blend well at low speed. Spread batter in a 9-inch pie dish. Carefully spoon filling into center of batter. Do not stir. Bake 35 minutes at 425°.
Mix first five ingredients. Add yolks, well beaten; cut in whites, beaten stiff. Pour in buttered baking dish. Bake 20 minutes in moderate oven.
In 3-quart saucepan, combine chicken stock, carrots, celery, onions and oregano. Bring to a boil over medium high heat. Lower heat to medium and simmer for about 15 minutes or until chicken is tender. Remove chicken from pan and set aside for 5 minutes. Cut or shred into bite size pieces. While chicken is cooling, stir noodles into stock, cook until noodles are tender. Stir in parsley and chicken. Low-fat.
Brown beef, pepper and onion; drain. Add remaining ingredients. Bake at 350° for 20 minutes.
Cook chicken breasts (boil in water for 30 minutes) and cut in bite-size pieces. Set aside. Mix soup, water chestnuts, butter, curry and lemon in saucepan over medium heat until heated through. Place some sauce in bottom of casserole. Layer chicken, broccoli and sauce until all used up. Top with slivered almonds. Bake at 350° for 30 minutes until heated through.
Sift dry ingredients in a large bowl. Mix in other ingredients in order given. Bake at 350° for 45 minutes.
Drain pineapple, reserving 3 tablespoons juice. Combine sugar and flour. Stir in the reserved pineapple juice. Add cheese and pineapple chunks. Mix well. Spoon mixture into a 1-quart casserole. Combine butter with cracker crumbs. Sprinkle on top of mixture. Bake at 350° for 30 minutes.
Mix sugar, flour and salt in bowl in a saucepan. Mix water, shortening, oleo and cocoa. Bring to a boil. Pour over dry mixture. Mix well. Add eggs, milk, soda and vanilla. Mix well. Bake at 350° for 40 minutes.
Combine yogurt, mayonnaise, orange peel, salt and curry powder. Chill. Pare, section and dice orange into a large bowl. Toss lightly with yogurt mixture and add remaining ingredients. Chill before serving. Makes 4 to 6 servings.
Put all ingredients into blender. Buzz on and off until vegetables are in tiny pieces and mixture blended. Store in refrigerator. It just gets better.
Combine all salad ingredients in large bowl. Combine all dressing ingredients in separate bowl and shake well. Our over cabbage mixture.
Combine the first 5 ingredients in a bowl; stir well. Divide into 6 equal portions, shaping each into a 1-inch thick patty. Coat an electric skillet with vegetable cooking spray; heat to 320°. Add patties and cook 5 minutes on each side. Drain on paper towels; set aside and keep warm. (I put them in the oven on warm.)
Melt first 3 ingredients over low heat; keep on low heat. Dip marshmallow in hot mixture. Roll in Rice Krispies. Put on wax paper covered cookie sheet and refrigerate until caramel hardens. Makes between 50 and 60 treats.
In a food processor or blender, coarsely chop corn; set aside. In a bowl, combine flour, cornmeal, baking soda and salt. In a small bowl, combine egg, egg whites, milk and oil. Stir into dry ingredients until moistened. Add cheese, chilies and corn. Pour into a 9-inch square baking dish coated with nonstick cooking spray. Bake at 350° for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
In saucepan, mix sugar, Karo and oleo. Bring to a boil and boil for 5 minutes. Add peanuts to mixture and coat well. Add soda and vanilla.
Salt and cook sliced squash and onions over medium heat with no water. Mash and drain. Add sour cream, pimentos, soup and carrots. Melt 1 stick margarine and mix with stuffing. Line bottom of casserole dish with stuffing. Pour other ingredients over top. Bake at 325° for 30 minutes. Serves 12.
Brown onions in butter and oil in large pot. Add meat. Brown well. Add garlic, vegetables, salt and pepper as you brown meat. When browned, sprinkle mixture with flour; simmer for a few minutes.
Preheat oven to 325°. Grease and flour a 10-inch tube pan or 12 cup Bundt pan. Beat butter and cream cheese until well blended; add sugar to cream until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift together flour and salt. Blend into creamed mixture. Spoon batter into prepared pan. Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; turn out onto wire rack and cool completely. Dust with confectioners sugar, if desired.
Place all ingredients, except whipping cream, in bowl. Beat well. Add whipping cream. Beat 1 to 2 minutes longer.
Cream together sugar and shortening. Add beaten egg and molasses. Sift together dry ingredients and add to mixture. Mix well and chill for 3 hours or overnight. Form into balls the size of a walnut. Roll in powdered sugar and bake in 350° oven for 8 to 10 minutes. Cool on racks.
Preheat oven to 350°. Line 9 x 13-inch pan with dried beef. Wrap the chicken breast with bacon strips and place on top of dried beef. Mix together sour cream and soup and pour mixture evenly
Mix together; pack into a loaf pan. Spread catsup on top. Bake at 350° for 1 hour or until done.
Preheat oven to 350°. Shake flour in 10 x 16-inch Brown-in-Bag and place in baking dish. Add bouillon, pineapple and juice, green pepper strips and onion slices to bag. Combine brown sugar and cornstarch. Add vinegar and soy sauce. Mix until smooth and pour into bag. Turn bag gently to mix ingredients well. Combine remaining ingredients. Shape into 1-inch balls. Place meatballs in single layer in bag. Close bag. Puncture top. Bake 25 to 30 minutes or until done. Makes 3 to 4 dozen.
Cream shortening and add sugars. Stir in egg, water and vanilla. Add sifted dry ingredients, oatmeal, chocolate chips and raisins. Put on cookie sheet. Bake in oven at 375° for 10 to 15 minutes. Makes 3 dozen.
Preheat oven to 400°. Cook broccoli according to package directions; drain. Meanwhile, in 10-inch skillet, over medium heat, cook sausage until browned and no longer pink, stirring to separate meat. Spoon off fat.
Mix Kool-Aid according to directions on package. Mix with Hawaiian Punch and pineapple juice. Add ginger ale when serving.
Beat the eggs well; add the salt, milk and sugar and beat in the flour and baking powder with enough corn meal to form a soft batter; bake in shallow well-greased pans in a moderate oven about half an hour. The exact quantity of corn meal cannot be given; usually about two cups will be sufficient.
In a large skillet, cook beef and onion until browned. Drain fat. Add tomato sauce, herbs, salt and pepper. Simmer, uncovered, for 10 minutes, stirring occasionally. Slice zucchini lengthwise into 1/4-inch slices. Arrange half of the zucchini slices in an 11 x 7-inch baking dish. Salt lightly. Beat Ricotta or cottage cheese with egg; spread on zucchini. Top with half the cheese mixture and half of the sauce. Layer with remaining zucchini, cheese and sauce. Sprinkle generously with Parmesan cheese. Pre-heat oven 350°. Bake uncovered 40 minutes or until hot and bubbly and zucchini is tender. Let stand 10 minutes before serving.
Grease a 9 x 13-inch baking dish. Cook hamburger and onion until brown (drain). Add salt and pepper. Spread in baking dish. Sprinkle with cheese. Put the rest of ingredients in blender on high for 15 seconds. Pour in baking dish. Bake at 400° for 30 to 35 minutes or until knife inserted in center comes out clean.
Pound chicken breasts out flat. In middle, put 1/2 to 1 whole green chile on chicken breast. Cover pepper with cheese and 1/8 to 1/4 teaspoon cilantro. Roll up and secure with toothpick.
Beat oil and sugar together; add eggs and beat until creamy. Sift dry ingredients together; stir into batter. Add remaining ingredients and stir to blend. Pour into buttered, floured tube pan. Bake at 350° for 1 hour and 15 minutes. Cool in pan. Makes 2 small or 1 large cake.
Chop Oreo cookies fine; put into a 9 x 13-inch pan. Make sure bottom is covered. Drip chocolate syrup over cookies. (Reserve some syrup for top.) Mix ice cream and Cool Whip together; pour over cookies. Sprinkle with peanuts, then drip more chocolate. Freeze before serving.
Mix well; drop by spoonful. Bake 8 minutes at 400°. Makes about 4 dozen.
Tear half lettuce and put in the bottom of bowl. Add salt, pepper and sugar. Add the sliced hard-boiled eggs, then add the peas. Tear other half of lettuce; layer on top of peas. Crumble the bacon, then add the grated Swiss cheese. Cover completely with mayonnaise. Put onions on top (chopped). Sprinkle paprika on top of onions. Cover and chill for 24 hours. Toss and serve.
Make jello as directed. Chill until thickens; fold in cocktail, then chill!
Beat well one egg. Beat in buttermilk and soda. Then beat in flour, sugar, baking powder, salt and oil and mix well. Heat griddle and grease well. Pour from spoon slightly apart. Turn pancake as soon as they are puffed and bubbly.
Beat egg yolks and egg until light. Add sugar gradually and continue beating. Add corn meal and blend thoroughly. Add cream and butter, mixing well and finally the grated lemon peel. Bake in 350° oven for about 45 minutes. This will make 8 tarts or a 9-inch pie.
Layer on bottom of a big deep dish or bowl first the angel food cake, pudding, Cool Whip and then fruit (strawberries). Repeat angel food cake, pudding, Cool Whip and then fruit (blueberries). Last layer whatever is left of angel food cake, pudding and Cool Whip, then fruit (raspberries).
Sift flour with cornmeal, baking powder, salt and sugar; set aside. Combine eggs, milk and oil in large bowl; beat until smooth. Add yams; beat until blended. Add flour mixture, stirring only until flour mixture is moistened. Spoon into 2 greased 8-inch square pans. Bake at 425° for 35 to 40 minutes. Cut into squares. Serve warm.
Combine ingredients in order given. Bake in greased jelly roll pan at 350° for 20 to 25 minutes.
Combine crabmeat, soups and bouillon. Let come to a boil and add 1/2 cup sherry wine.
Preheat oven to 375°. In large bowl, beat Eagle Brand and peanut butter until smooth. Add biscuit mix and vanilla. Mix well. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork. Bake 6 to 8 minutes or until lightly browned. (Careful not to overbake.) Let cool and store tightly covered at room temperature.
Grease a 15 x 10 x 1-inch jelly roll pan. Line pan with paper; grease paper and set pan aside. Sift first 4 ingredients together; set mixture aside. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add sugar, beating until soft peaks form. Set aside. Beat egg yolks until thick and lemon colored; stir in flavorings. Fold yolk mixture into egg white mixture, then gently fold in flour mixture. Spread batter evenly in the prepared pan. Bake at 350° for 12 minutes.