HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain and mash pears. Bring 1 cup pear juice to a boil and add jello, stirring until dissolved. Whip in cream cheese and let chill until it starts to get thick. Add whipped Dream Whip and fold in pears. Pour into mold.
Cut Crisco into flour. Add sweet potatoes and milk; stir until moistened. Roll out dough on a lightly floured surface to 1/2-inch thickness. Cut out biscuits with a 2-inch cutter and place on a lightly greased cookie sheet. Bake at 450° for 12 minutes. Yields 18 biscuits.
Cream Crisco and sugar; add egg, then applesauce. Add dry ingredients a little at a time. Then add raisins, nuts and vanilla. Pour into large loaf pan, Teflon or line pan with wax paper. (Makes two small loaf pans.) Bake at 350° for 1 hour or until done, testing with a toothpick in the middle of cake until toothpick is clean.
Preheat oven to 400 degrees. Brown ground beef and drain. Line bottom of casserole dish with crushed Doritos. Combine ground beef, Ranch Style beans, Rotel and Spanish rice. Mix together well. Pour over crushed Doritos. Cover with shredded cheese.
Sift together first four ingredients; set aside. Beat together oil and sugar; add egg. Alternately blend in flour mixture with milk, adding in vanilla. Drop by teaspoon on greased cookie sheet. Bake at 375° for 10 to 12 minutes or until golden brown. Ice cookies with favorite icing. Makes 4 to 6 dozen cookies.
Heat garlic in butter until softened but not browned. Cool. Mix garlic butter, cheese, mayonnaise, crabmeat and Tabasco. Spread on crumpets. Cut each in quarters. If desired, freeze on cookie sheets, then store in plastic bags.
Brown ground beef with onion and green pepper in skillet. Drain and add tomato sauce, catsup and pepper. In small casserole dish, alternate meat mixture and cheese slices; arrange biscuits around edge. Bake at 325° for 20 minutes or until golden brown.
Melt margarine in a 3-quart saucepan over low heat. Add marshmallows and cook, stirring constantly until marshmallows are melted and mixture is syrupy. Remove from heat immediately; add Rice Krispies and stir to coat evenly. Press warm mixture evenly into buttered 13 x 9 x 2-inch pan. Cool. Cut into bars. Makes 32.
Bring sugar and vinegar to boil until sugar is dissolved. Cool and pour over remaining ingredients. Will keep a long time in refrigerator.
Thaw fish fillets and cut into bite-size pieces. In small skillet, saute pork and onion until golden; drain and put into crock-pot with fish. Add all remaining ingredients except evaporated milk. Cover and cook on low 6 to 9 hours until potatoes are tender (high 2 to 3 hours). Add evaporated milk last half hour. Serve in large bowl with French bread.
In a greased 9 x 13-inch baking dish, layer half of the bread, then half of the ham or sausage, and then American cheese. Over the American cheese, layer the rest of the bread, the rest of the ham or sausage and then the Swiss cheese.
Cook squash until done. Drain and mash. Add all other ingredients. Mix well. Pour into pie shell and bake at 350° until they turn brown. Makes 2 pies.
Peel avocados; remove seed and mash to preferred consistency. Peel and chop tomato and add to mashed avocado. Finely dice onion and add to mixture. Add spices to mixture. Add juice of lime. Mix all ingredients well. Serve with tortilla chips.
In skillet with butter brown onions, garlic, green pepper and celery. Cook uncovered about 20 minutes (until tender). Add tomatoes, brown sugar, salt, pepper and bay leaves. Simmer 15 minutes. Add lemon juice and shrimp. Cover and simmer 6 to 8 minutes. Serve over rice. Serves 4 to 6. Easy and good.
Combine flour, sugar and yeast in large bowl. Gradually add warm water to dry ingredients and beat well. Cover with transparent wrap. Let stand in warm place 2 days. Use as directed in Sourdough Bread. Always feed starter before using in bread.
Drain clams. Add to clam juice the garlic, butter, onions, basil, oregano and parsley and cook until tender. Blend in soup and wine and cook until bubbly. Add drained clams; warm through and serve over cooked linguine.
Clean crabmeat and drain. Sprinkle bread crumbs on top of crab. In a separate bowl, beat rest of ingredients (except for butter) into a sauce. Fold this mixture into crabmeat and bread crumbs. Grease cookie sheet with butter. Scoop mixture into ice cream scooper to form shape of crabcake. Place on cookie sheet and put a thin slice of butter on top of each crabcake. Broil until golden brown. Recipe makes 6 crabcakes.
Mix flour, meal, eggs and melted margarine in a large bowl. Add milk but keep it stiff enough. Bake at 350° until brown. Cool.
Combine all ingredients and bake in a moderate oven at 350° about 1 hour. Set in water to bake.
Crush graham crackers. Mix with 1 1/2 sticks of butter, melted. Mix well. Line bottom of 9 x 13-inch pan.
Mix gelatin according to package. Add Cool Whip and blend. Stir in strawberries gently. Pour or spoon into dessert glasses or cups. Top with a strawberry. Chill about 2 hours.
Prepare and partially bake a crust to fit a 9-inch pan, using a basic pie dough recipe. Saute onions in oil and butter over low heat until golden yellow. Beat together the eggs, half and half, flour, salt, pepper and nutmeg, then add onions and half of the grated cheese. Pour into crust; sprinkle remaining cheese on top. Bake at 375° for 25 to 30 minutes, or until golden brown. Garnish with parsley. Serves 4.
Heat oven at 350°. In medium bowl place first 8 ingredients and mix well. Put filling in pounded meat at the widest end of steak. Roll meat so that seam is underneath. Place on greased baking dish and spread a little olive oil over the meat. Salt and pepper to taste. Place in preheated oven for 30 to 40 minutes or until mixture is cooked through. Serve with your favorite brown gravy. Delicious!
Melt butter over medium heat; add onion and cook for 40 to 50 minutes, stirring frequently. Sprinkle flour over onion; cook 2 minutes, stirring constantly. Add broth, wine, pepper and thyme. Bring to boil. Cover, reduce heat and simmer for 30 minutes. Ladle soup into 8 individual baking dishes. Top with toasted bread slices. Sprinkle with cheeses. Broil for 2 to 3 minutes to melt cheese. Makes 8 servings.
Melt butter. Add peanut butter; stir until melted. Add powdered sugar. Mix well. Add Rice Krispies. Form into small balls. Set aside. Melt chocolate chips and paraffin wax together. Dip peanut butter balls in chocolate mixture. Use toothpick to remove covered balls from mixture. Set on waxed paper until chocolate sets.
Combine first 6 ingredients in a small container. Add m.s.g., if wanted. Cover and refrigerate for 30 minutes. Tear or cut lettuce into bite-sized pieces. Just before serving, pour dressing over salad and mix.
Mix all together. Put in oven at 350° until knife comes out clean, about 1 hour.
Add 1 tablespoon salt to rapidly boiling water. Gradually add egg noodles so that water continues to boil. Cook, uncovered, stirring occasionally, until tender. Drain in colander. Melt butter or margarine in top of double boiler over boiling water. Blend in flour; add turkey broth and cook, stirring constantly, until mixture thickens. Add turmeric, wine, 1 teaspoon salt and pepper. Remove from heat and stir in heavy cream. Add 1/2 the sauce to the noodles and place in greased shallow baking dish. Add turkey, mushrooms and almonds to the remaining sauce. Place turkey mixture in the center of the noodles and sprinkle top with a mixture of Parmesan and Swiss cheese. Bake in a moderate 375° oven for 30 minutes or until topping is lightly browned. Makes 4 to 6 servings.
Mix the cabbage, carrots, peppers and salt. Let stand 1 hour. Then mix the remaining ingredients. Boil for 1 minute and let cool. Pour over slaw.
Peel and grate potatoes. Add eggs; stir. Sift meal; add to mixture. Add milk in potatoes. Add butter. Pour into greased pan. Bake at 350° for 1/2 hour. Stir. Bake at 350° another 1/2 hour.
Put 1/2 stuffing mix in bottom of a baking dish. Place a layer of chicken over stuffing. Pour soups over chicken; then put the rest of the stuffing over chicken and soup. Pour 1 1/2 cans of broth over mixture. Cover lightly with aluminum foil and bake 30 minutes at 350°.
Mix all together. Pour in pie shell. Cook at 325° for about 1 hour. Sprinkle with either chopped pecans or chopped walnuts.
Mix gelatin in cold water. Add sugar, salt and hot pineapple juice and stir until dissolved. Add orange juice and vinegar, then let cool. When mixture begins to thicken, add other ingredients. Mold and chill. Unmold on lettuce leaves. Serves 8 to 10.
Brown beef, onion and garlic. Add next six ingredients and cook until thickened a little. Cook noodles and drain, adding oil to the water to avoid sticking. Grease 2 1/2-quart casserole. Arrange in layers: meat mixture, Parmesan cheese, Mozzarella cheese and cottage cheese. Repeat once and end with meat and Parmesan cheese. Bake at 350° for 30 to 35 minutes.
Melt margarine and chocolate. Stir in coconut and Rice Krispies. Press into a buttered 9-inch pie pan, going up sides. Freeze. Fill with ice cream right before serving. (I like to use mint chip ice cream the best.) Use more than 1 quart if serving 8.
Dissolve dry ingredients. Boil (medium heat) until thick, stirring all the time. Pour over cooked beans and add parsley.
Cut up fajita meat in small strips. Marinate in fajita marinade mixture. Brown meat in skillet, adding onion, pepper, garlic and comino. Cook to desired consistency. Serve on tortillas with garnishes of choice (salsa, lettuce, tomatoes, etc.).
Cream butter, sugar and egg. Spread in baked shell. Let sit in refrigerator while whipping the cream. Whip cream until it forms peaks. Fold in drained pineapple and nuts. Spread on top of butter mixture. Chill.
Saute onion in oleo. Melt together soup and cheese (on low heat). Combine all ingredients and mix well. Place in casserole dish and bake at 350° for 30 minutes.
Dissolve jello in 4 cups boiling water; add 9 additional cups of water. Add sugar, lemon juice, pineapple juice and almond extract. Freeze in non-breakable container. Take out of freezer 3 to 4 hours before serving. Just before serving, add ginger ale. This can be frozen in ice trays or different shaped molds to have ice cubes with your punch (for those of us who have to have our ice).
Cream sugar, butter and shortening in large mixer bowl until light and fluffy. Add egg yolks; beat well. Sift flour, baking powder and salt together. Add to creamed mixture alternately with milk, beating well after each addition. Add coconut extract; mix well. Fold in egg whites and coconut. Pour into greased and floured 10-inch tube pan. Place in cold oven. Set oven temperature to 325°. Bake for 1 1/2 hours. Cool in pan for several minutes. Invert onto serving plate. Drizzle glaze over top and side of cake. Yield: 24 servings.
Coarsely chop artichoke hearts and place in a medium ovenproof serving dish. Add the mayonnaise, scallions, spinach, grated cheese and spices. Bake at 350° for 30 minutes and serve with sturdy crackers or bread rounds. Tortilla chips also go great with this dish.
Heat milk. Blend sugar, flour and salt. Add milk and cook on low heat until thick. Beat egg yolks and add custard to yolks. Cook 3 more minutes. Add butter and vanilla.
Clean and chop cabbage. Place it in a microwave cooking dish. Salt and pepper it. Sprinkle the cabbage liberally with water. Cover and cook for 5 minutes. Stir cabbage and add more water if it appears dry. Cook for another 3 minutes and stir again. Continue doing this until the cabbage is nearly done, always checking to see if it needs more water. When the cabbage is nearly done, add the corned beef. Mix well. Finish cooking the cabbage. Serve hot.
Mix cabbage, Ragu/Prego and seasonings in large soup pot. Add sauteed and drained meat seasonings. Simmer as long as possible (at least 1 hour). Serve with corn bread or Italian bread. Great the next day!!
Bake cake according to directions. Break into small pieces. Add fruit and nuts. Make frosting mix according to directions on package. Add to cake and fruit mixture. Mix well with hands. Pack tightly into pans. Use tube or loaf pans. Line pans with foil before packing. Chill in fridge for 24 hours before cutting. Makes 6 1/2 pound cake.
In blender, mix eggs, yogurt and vanilla. Add flour, honey and bananas. Blend until smooth. Pour into 9-inch pie plate sprayed with Pam. Bake at 350° for 25 minutes or until set. Cool. Top with cherries, strawberries, etc.
Combine all ingredients except vanilla in a heavy saucepan. Cook until syrup reaches the soft ball stage. Remove from heat and cool slightly. Add vanilla and beat until it begins to thicken. Drop by spoonfuls onto waxed paper. Yields about 18 pralines
Place jello, hot water and cheese in pan and stir over low heat until cheese is blended well into mixture. Remove from heat, add pineapple and nuts. Place in refrigerator until it begins to thicken. Add dream whip and refrigerate. This makes a nice mold.
Place ham in heavy kettle. Add 2 inches of water and cook slowly, covered, for 1 1/2 hours. Add potatoes and green beans (a little water if needed) and continue cooking slowly for another hour, or until meat is tender and the potatoes are soft.
Mix and beat with mixer until thoroughly mixed. Bake in greased stem pan for 50 minutes at 350°.
Mix everything together. Top with bread crumbs. Cover with melted butter. Bake at 350° for 45 minutes in buttered casserole dish. Great with ham.
Cook apples and stir in sugar, butter and spices; let cool. Combine flour, salt and shortening to make dough. Roll out 1/8-inch thick. Cut in 5-inch round (use saucer for pattern). Put filling on half of dough, staying 1/2-inch from edge of pastry. Brush edge with water and fold pastry in half. Seal edge with fork. Prick pies 2 to 3 times with fork. Fry in fat at 360° until brown. Drain on paper towel.
Boil eggs for 20 minutes. Cool in cold water and take off shells. Cut in half and remove yolk. Place yolks in bowl. Add a squirt of mustard, a teaspoon of salt and a couple of shakes of paprika after you smush yolks to small pieces. Mix well. Place halved whites on a plate and fill with mixture. Sprinkle with paprika.
Combine first 6 ingredients. Set aside 3/4 cup of mixture for top. Combine remaining mixture with eggs, buttermilk vanilla and baking soda and beat. Add topping. Bake approximately 35 minutes or until firm in center in 350° oven. Use either 2 round pans or one 9 x 13-inch pan.
Put sugar, vinegar and oil in pan and bring almost to the boiling point. Let cool a few minutes. Mix thoroughly with chopped vegetables. Keep marinating it until it is well flavored. Will keep in refrigerator for several days.
Cut chicken breast halves in half lengthwise to make 8 pieces. Lightly salt chicken. Melt butter in a 10-inch skillet. Add chicken; cook over medium heat for 5 minutes. Turn chicken. Add onion around edges of skillet. Cook 5 to 10 minutes, or until chicken is done. Transfer chicken to a platter; keep warm. Add jelly, vinegar and brown sugar to mixture remaining in skillet.
Mix sugar and cocoa in a large saucepan. Add evaporated milk, salt, corn syrup and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, without stirring, for 3 minutes. Remove from heat. Add vanilla. Cool. Keeps well in refrigerator for several weeks. May be microwaved to heat. Serve over ice cream.
Mix and spoon in spring-form pan. Bake at 375° for 6 to 8 minutes.
For Base: Combine margarine, 1 cup flour and confectioners sugar. Mix to crumbly mixture. Spread in a 9 x 9-inch pan. Don't cook.
Heat oven to 400°. Mix flour, sugar, baking powder, and salt in large bowl. Beat milk, peanut butter, spread, egg and vanilla; stir into flour mixture, just until moistened. Spoon into greased muffin pan, filling each cup 3/4 full. Bake 18 to 20 minutes or until golden brown. Cool 5 minutes, remove from pan. Makes 12
Boil syrup, sugar and vinegar to a hard ball stage (265°). Remove from the heat. Add butter, baking soda and salt. Stir only enough to blend. Pour onto a buttered cookie sheet. Butter hands when able to handle. Start pulling and folding until taffy turns white and becomes hard to pull. Pull taffy into one long twisted strand, about 1-inch diameter. Cut with scissors into bite size pieces.
Remove crusts from bread; cut in rounds (4 per slice). Blend spinach, sour cream and mayonnaise. Stir in cucumbers, lemon juice and dill. Chill for 2 hours, covered. Spread spinach mixture on bread round and top with a light shake of paprika. Serve with tea or as a cocktail hors d'oeuvre. Makes 3 1/2 cups.
Combine all ingredients in blender. Whir for 1 minute. Add ice cubes and whir for 1 minute more on high.
Make French dressing in traditional style except substitute regular oil for sesame oil and add soy sauce instead of salt.
Place ribs meaty side down in shallow roasting pan. Roast in 450° oven for 30 minutes. Drain off fat. Turn ribs and roast 30 more minutes. Again, drain off fat. Combine remaining ingredients; brush on ribs. Reduce heat to 350°. Roast ribs, covered, for 1 hour, brushing with sauce occasionally. Makes 4 servings. Enjoy!
Heat oven to 350°. In large bowl, combine cake mix, butter and eggs; mix well. Add coconut, walnuts, corn flakes, rolled oats and chocolate chips; mix well. Drop dough by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheets. Flatten with glass dipped in sugar. Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet. Makes 4 to 5 dozen.
Mix first 4 ingredients in blender. Drop in 1 or 2 ice cubes into mixture. Chop in blender with speed on mix. Continue until all ice cubes are crushed. Serve in tall glass.
Combine flour, salt, soda and sugar in sifter. Stir butter to soften. Sift in dry ingredients. Add water and mix until all flour is dampened. Add chocolate and eggs. Bake at 350° for 25 to 30 minutes.
Use large skillet and brown chicken in oil, then remove. Put mushroom soup and seasonings in skillet and stir well. Then return chicken to skillet and cover. Cook over low heat for 45 minutes. Stir now and then. Stir in milk and cook another 15 minutes. Serve with rice. Serves 4.
Cook sausage and onion in skillet "like making chili." Cook noodles and drain. Mix celery soup and milk. Let get hot; don't boil. Add cheese and mix well. Mix sausage and soup with noodles. Put in buttered casserole dish. Crumble potato chips on top. Bake in a 350° oven for about 10 minutes or until lightly brown.
Combine all ingredients except cornbread mix. Stir in last. Pour into 13 x 9-inch pan. Bake 20 to 25 minutes at 350°.
In large, heavy saucepan or pot, heat oil. Add onion, celery and carrot; cook until onion is soft, about 7 minutes. Add rice, sunflower seeds, red pepper, garlic and thyme. Saute another 3 minutes, stirring frequently. Add stock and bay leaf; cover tightly and simmer about 50 minutes, until all liquid is absorbed and rice is tender. If desired, sunflower seeds may be added at the end of cooking time to preserve crunchiness. Makes about 4 servings.
Boil chicken; remove from bone. Cut into bite-size pieces. Cook broccoli by package directions. Layer chicken and broccoli in a greased 2-quart casserole dish. Combine broth, mayonnaise, juice, salt, pepper and soup. Pour over chicken and broccoli. Cover with cheese; top with stuffing. Bake at 350° uncovered for 30 minutes or unti hot. Serves 8 to 10.
Brown hamburger and onion in soup pot. Drain off all fat. Add potatoes, carrots, celery, cabbage and tomato sauce. Bring to a boil. Add rice and other ingredients except peas. Cover and simmer 50 minutes. Add peas and cook another 5 to 10 minutes. Put in bowls and sprinkle with Parmesan cheese. Makes 6 servings, 200 calories each.
Mix thoroughly. I cream sugar and oleo, then add egg and cream some more. Mix all other dry ingredients together and add to mixture. Chill at least 1 hour, then roll into balls. Bake at 350° for 10 to 12 minutes. Space 2 to 3 inches apart on cookie sheet.
Heat oil in a skillet. Add onion and saute over moderate heat for 2 minutes. Add 1/4 cup of the water. Cover the skillet; reduce heat to low and steam the onion for 1 hour. Add chicken, pepper, tomato and paprika. Season with salt and pepper and stir in remaining 1/4 cup water. Cover and cook for 35 minutes or until chicken is tender. Serve with sour cream separately. Serve with egg, barley or boiled rice.
Wash and clean wings. Cut off tips and discard. Cut in two at joints. Drain and dry thoroughly on paper towel, placing in a large bowl. Sprinkle with Accent, salad dressing and 1 teaspoon salt. Cover and let marinate several hours or overnight.
Preheat oven to 400°. Grease pizza pan. In medium size bowl, stir together 1 cup flour, yeast and salt. Add very warm water and shortening. Mix until almost smooth by hand. Gradually stir in the remaining 1 1/2 cups flour to make firm dough. Cover. Let sit for 15 minutes. Roll out dough and press into pan. Generously prick dough with a fork. Prebake for 10 to 12 minutes or until edges turn light brown.
Slice apples into buttered casserole (sweeten, according to apples). Mix together butter, sugars and flour and sprinkle over apples. Add water. Bake at 400° for 15 minutes. Then lower to 375° and bake until apples are tender.
Combine the first 4 ingredients, mixing well. Pour 1/4 cup scalded milk in egg mixture. Stir well. Then slowly add rest of milk, stirring constantly. Pour mixture into pie crust. Sprinkle with nutmeg, if desired. Bake at 400° for 20 minutes; turn down to 375° until firm.
Mix cornmeal and onion. Add egg and milk. Drop by teaspoon into very hot oil. Fry until golden brown. Drain. Makes 2 dozen.
Saute celery and onion in butter for 5 minutes. Remove from heat. Add flour, then peanut butter, stirring until melted. Gradually stir in broth. Return to heat. Bring to boil. Reduce heat and simmer 10 minutes, stirring occasionally. Add cream and heat through. Serves 10. Preparation time is 20 minutes.
Mix together chicken, soup, Veg-All and broth. Put into large casserole dish. Combine flour, milk, baking powder and margarine in bowl. Pour over top mixture. Bake at 400° for 45 minutes. Freezes well.
Layer half of ham, potatoes and onion in crock-pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours or high 4 hours.
Combine all ingredients, simmer for 1 hour. Add ham and cook for 5 minutes. Slice ham very thin.
Mix all together and freeze. Cool Whip containers are good to put this in. Take out amount you want and put in same amount of 7-Up and serve cool! Serve kind of icy (punch will be yellow).
Layer in a pan. Heat through. Can be used as dip with chips or put in tortillas.
Soften butter. Grate cheese. Sift flour, red pepper and salt together. Add cheese and butter, then add to flour mixture until ball is formed that will not stick to fingers.
Make a thick syrup of the sugar, water and vinegar. Drop in the cloves and cinnamon. Bring to boil and then carefully put in the prepared peaches. (Cook just enough of the peaches to make one quart at a time.)
Mix lemonade with milk; add Cool Whip. Spoon into pie shell. Refrigerate until stiff (2 to 3 hours) before serving.
Mix flour, sugar, baking powder, baking soda and cinnamon together, then add Crisco, pumpkin, eggs and vanilla. Beat 2 minutes. Drop by teaspoon onto ungreased sheet. Bake at 350° for 12 to 15 minutes.
Heat broiler. Cut sweet pepper into quarters; remove seeds. Brush with the 1 teaspoon olive oil. Place on broiler pan, skin sides up. Broil peppers about 4-inches from heat for 5 to 6 minutes or until skin darkens. Remove to small bowl; cover with plastic wrap. Let stand 5 minutes. Peel off skins and discard; cut peppers into 1/4-inch dices.
Beat and mix well and roll into 1-inch balls, then roll into some sugar. Bake on an ungreased cookie sheet at 350° for 10 to 12 minutes. After baking and while still hot, get Hershey Kisses and press 1 into the center of each cookie.