HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together sugar, butter and egg yolks. Add milk and vanilla. Set aside. Beat egg whites until stiff. Fold egg whites into cream mixture. Add coconut. Bake at 350° until brown.
Wash beans thoroughly. Cover with cold water; soak 8 hours. Cover and heat to boiling point. Reduce heat and simmer 1 1/2 hours or until tender, but not split or mushy. Drain.
Grease baking dish with margarine. Add water, rice and mushrooms. Sprinkle onion soup on top; dot with margarine. Arrange chicken pieces on top, cover. Bake in preheated 350° oven for 1 hour and 30 minutes.
Drain water off vegetables. Mix sugar, water and vinegar in a large mixing bowl. Add all vegetables and mix thoroughly. Cover bowl and let set in refrigerator for at least 12 hours.
In large mixing bowl mix pineapple and pistachio pudding well. Add Cool Whip and mix well. Then add marshmallows and pecans. Place mixture in salad bowl. Place in refrigerator until ready to use.
In skillet over medium heat, brown meat and cook onions until done. Pour off drippings; stir in corn, tomato sauce, rice and steak sauce; set aside. Cut top off peppers; remove seed and spoon mixture into peppers. Arrange in baking dish; bake at 350° for 30 to 40 minutes.
Brown and drain sausage. Mix soup, milk, onion, salt and pepper. In large casserole dish, layer potatoes, soup mixture and sausage. Repeat layers, ending with sausage. Bake, covered, at 350° for 1 1/4 to 1 1/2 hours. Sprinkle with cheese; heat until cheese melts.
Mix oats, flour, brown sugar and melted butter; reserve 1 1/2 cups for later use. Put the remaining in the bottom of a 9 x 13-inch pan. Bake at 375° for 10 minutes.
Mix thawed lemonade, Cool Whip, milk and food coloring. Pour into pie plate lined with crushed crackers and butter (melted). Chill.
Blend ingredients, then turn into pie plate. Using tips of fingers, press into plate. Prick with fork. Bake at 450° for 8 to 10 minutes. Cool.
Mix all ingredients. Heat a small amount of oil in skillet over medium-high heat. Drop by tablespoon into pan. Fry until edges look dry. Turn. Fry until done.
*Such as parsley, chives, thyme, sage or 2 to 3 teaspoons dried herbs (your choice).
Bake cake according to package directions. Thaw strawberries and prepare pudding according to package directions. Take a sewing thread and moving it back and forth, cut one (9-inch) layer horizontally. Place bottom half of the layer in a casserole dish. Layer with strawberries and pudding. Place the top of the cake layer on top of this and top with another layer of strawberries and pudding. Top with a thick layer of Cool Whip to fill the bowl. Sprinkle with pecans. Chill until served.
Put all ingredients through blender at highest speed. The finer you can crush the ice, the better. Makes about 3 glasses. Drink slowly, if not, you can get an instant headache.
Mix all ingredients and bring to a boil for 3 minutes. Place in jars. Seal and let set one or two days before freezing.
Mix sugar, brown sugar, shortening and eggs. Sift and add dry ingredients. Add oats, chips, vanilla and pecans. Bake at 325° for 8 to 10 minutes.
Mix all together in mixer until blended. The amount of horseradish can be adjusted according to taste. Serve with crackers or bagel chips.
Roll bread as thin as possible. Cook remaining ingredients over low heat for 5 minutes or until tender. Place 1/2 of apple mixture on one slice of bread. Moisten edges with water and fold over in a triangle. Repeat with 2nd slice of bread. Bake at 425° for 7 minutes or until browned.
In small bowl, beat butter with an electric mixer until creamy. Add sugar, 1/2 cup at a time, and beat well after each addition. Add vanilla and milk. Beat well. This frosting can be stored in an airtight container in the refrigerator for 2 weeks. Whip again before using.
Set oven at 350°. Melt butter in 13 x 9 x 2-inch dish or pan. Heat sugar and water until sugar melts. Cut shortening into flour until crumbs are fine. Add milk and stir with fork only until dough leaves sides of bowl. Turn out onto lightly floured board and knead just until smooth. Roll dough into large rectangle, about 1/4-inch. Sprinkle cinnamon over apples. Roll up dough like a jelly roll. Dampen the edge of dough with a little water and seal. Slice dough into about 16 slices, 1/2-inch thick. Pour sugar syrup carefully over rolls. Bake for 1 hour.
Soften cream cheese. Beat cream cheese and unprepared jello together. Fold in sour cream and Cool Whip. Fold in fruit. (Make sure fruit is well drained.) Chill and serve.
Cook bacon; drain off some grease. Saute onion and pepper in the rest for about 5 minutes. Add tomatoes (chopped up), brown sugar, salt, pepper and seasoned pepper. Pour into casserole; break bacon up into it and put toasted bread crumbs on top. Dot with butter. Bake at 350° for 30 minutes. Serves 6 to 8.
In 2-quart oblong baking dish, combine broccoli and cauliflower.
Mix and add 4 cups cold water. Put in containers and freeze. Before serving, add 1 quart ginger ale in punch bowl with frozen punch.
Mix sugar, milk, cocoa and butter. Bring to a boil exactly 1 minute. Remove from heat and add the peanut butter, oatmeal and vanilla. Drop by spoonful on aluminum foil and let harden.
Melt the chips together. Add chow mein noodles and mix well. Drop by spoonfuls onto waxed paper. Cool and serve.
Soften yeast in water for 5 minutes, then stir until blended. Measure sugar, salt and shortening into mixing bowl. Add hot milk and stir until shortening is broken into small lumps. Cool to lukewarm. Stir in 2 cups of flour to make thick batter. Beat 100 stokes until smooth and elastic. Add yeast and eggs; stir until blended. Stir in 1 1/2 to 2 cups flour and work in enough flour so dough isn't sticky. Turn dough on floured board and knead for 2 minutes, about 100 strokes. Shape in ball and put into greased bowl; let rise until double in bulk, about 1 1/2 hours. Punch down and use half to form small ball. Dip in melted shortening and roll in a mixture of brown sugar, cinnamon and chopped nuts. Arrange in tube pan rubbed with shortening and sprinkle with halves of pecans and seedless raisins. Add another layer until half full. Cover and let rise until double in size, about 50 minutes. Bake in a 375° oven for 35 minutes or until golden brown. Turn out of mold immediately and cool on cake rack. Very delicious and fattening.
Simmer meat in water, just to cover, for 1 1/2 hours. Cook onions in butter until golden. Add meat to onions; cook until brown. Add mushrooms. Season with spices; simmer for 3 hours. Stir in sour cream over low flame, until well blended. Serve over wide noodles. Serves 4.
Mix ingredients together; hollow out a loaf of Shepherd's bread forming a bowl. Pour dip into bread bowl. Use balance of bread, cut into small pieces, to dip. Makes a great veggie dip, too.
In large bowl, mix together flour, sugar, baking soda, pumpkin pie spices, salt and baking powder. In second bowl, stir together remaining ingredients until well blended. Add pumpkin mixture to flour mixture and stir until all ingredients are well moistened. Pour batter into two 9 1/4 x 5 1/4 x 2-inch greased loaf pans. Bake at 350° for 65 minutes or until done with wooden pick. Cool in pans 10 minutes, then remove to cooling racks. Completely cool bread, then drizzle with glaze. Makes 2 loaves.
Chop all vegetables. Measure the 1 cup chopped. Mix everything together and cook 1 1/2 hours. Makes about 5 quarts. Can be frozen.
Whip egg whites on medium speed until soft peaks form. Continue whipping on medium speed while gradually adding sugar and baking powder. Continue to whip until very stiff. Add vanilla and mix well. Add the pecans and crackers; blend well. Use a 9-inch Pyrex pie shell. Bake in 350° oven until lightly brown. When cool, add on top of pie the whipped cream. Then sprinkle the 1/4 cup chopped pecans on the cream.
Place tomatoes, stem end down, on a cutting board. Cut each into 4 to 6 wedges, cutting to but not through the stem end. Spread wedges apart, slightly. Sprinkle with salt. Cover and chill. In small mixing bowl, combine dressing, parsley, pepper and red pepper. In another bowl, combine corn, cheese, bell pepper, cucumber and onions. Add dressing mixture; toss gently to coat. Cover; chill. Serve tomatoes filled with corn mixture over lettuce on individual plates. Makes 6 servings.
Cook cornstarch, sugar and water until thick. Cool slightly. Add jello and stir until jello is dissolved. Cover bottom of cooked, cooled pie shell with strawberries. Add cornstarch jello mixture. Top with whipped cream and chill well before serving.
Wipe off ham with damp cloth or soak in water, according to directions. Put ham in roaster, skin side up. Add one cup of water for any size ham. Bake 15 minutes per pound at 350°. Do not open roaster during this time. At the end of baking time, remove ham to flat baking pan. Peel off skin; score fat. Top with brown sugar, pineapple rings and/or cherries. Blend 1/2 cup brown sugar and dry mustard. Slowly add lemon juice, lemon rind, flour, raisins and water. Cook over low heat, stirring constantly until thick.
Preheat oven to 400°. Grease bottoms of 12 medium muffin cups or line with paper baking cups. Crush cereal to 3/4 cup. Beat egg. Stir in milk, sugar and shortening. Add remaining ingredients just until moistened. Batter should be lumpy. Divide batter evenly into muffin cups. Bake 25 to 30 minutes. Immediately remove from pan. Serve warm.
Cook sliced squash and onion together in saucepan in small amount of water until tender. Cool and drain. Add beaten egg, 1 cup stuffing, milk, sugar, salt and pepper. Melt butter in bottom of casserole dish. Add squash mixture to dish. Top with stuffing and cheese. Bake at 350° for 35 minutes.
Put salmon in a 2-quart mixing bowl. Add crumbled crackers and egg. Mix well. Make patties; roll in corn meal mix. Fry in pan with 1/2 inch oil (hot). Fry until golden brown. Serve with French fries and salad. Makes 12 patties.
Sift flour, cream of tartar, soda and salt. Mix shortening, sugar and eggs. Combine all. Chill thoroughly. Roll into balls about the size of small walnuts. Dip one side into sugar and cinnamon, mixed. Place balls, sugar side up, two inches apart, on ungreased cookie sheet. Bake 8 to 10 minutes in hot oven (375°) until lightly browned. Yields 5 dozen.
Mix together in a double boiler the soup, puree and seasonings. Cook for 1 hour. Saute onion and celery in butter; add to soup mixture. Before serving, add soda and milk. Do not boil.
Coat fish on both sides with olive oil. Add salt and pepper to taste. Squeeze on 1/2 to 1 lemon. Top with slices of garlic and lemon. Bake, uncovered, 20 minutes at 350°.
Preheat oven to 375°. Cream the butter and sugars together. Add eggs and mix until blended. Add vanilla. Combine flour, salt, baking powder & cinnamon. Add to butter mixture on low speed.
In 9 x 13-inch baking dish, put pie filling and cranberry sauce in dish and mix up. Put cake mix in bowl. Add spices. Put in margarine and mix until crumbly. Put this on top of fruit mix. Bake in 350° oven 25 to 30 minutes until browned lightly. Very good served warm.
Steam squash until tender. Mash squash. Add onion, 1/2 cup bread crumbs, pepper, eggs, 1/2 stick butter, sugar and salt. Combine well. Preheat oven to 375°. Pour squash in greased 2-quart baking dish. Melt remaining butter and spread on top. Sprinkle with bread crumbs to suit taste. Bake 1 hour. Makes 6 to 8 servings.
Cream sugar and butter. Add eggs and bananas and applesauce. Stir in flour and soda. Pour into 2 loaf pans. Bake for 45 minutes at 300°.
Put all ingredients in a blender. Mix well and refrigerate. Makes 26 ounces.
In a large skillet, cook beef on medium heat until brown. Add onion, celery and celery leaves and cook for 5 minutes. Stir in mushroom soup, milk, Worcestershire sauce, 1/4 teaspoon salt and pepper. Remove from heat. Pare potatoes and slice thinly. Place half of the potatoes in a greased 2-quart baking dish. Sprinkle with 1/2 teaspoon salt. Spoon half of the ground beef mixture over potatoes, repeat with remaining potatoes, salt and meat mixture. Cover and bake in 400° oven for 60 minutes or until potatoes are tender.
Pour box of quick cooking rice into a 10 x 10-inch or 9 x 13-inch baking dish which you've buttered first. Mix the milk and soups and pour over the rice. Place uncooked frying chicken parts over the rice and sprinkle 1/2 package dry onion soup mixture over the top. Cover the dish and bake in a 325° oven for 2 1/2 hours. Soups can be varied.
Pour concentrate into a punch bowl. Add candied ginger; chill 2 hours. Add cold water, ice, sherbet and ginger ale. Add rum, if desired.
In a skillet, cook bacon until crisp. Remove with a slotted spoon; crumble and set aside. In the drippings, saute onion and green pepper until tender; remove with a slotted spoon. Beat eggs and milk in a large bowl. Stir in hash browns, cheese, salt, pepper, dill, onion, green pepper and bacon. Transfer to a greased 13x9x2 inch baking dish. Bake uncovered at 350 degrees for 35-45 minutes or until a knife inserted near the center comes out clean. Yield 6-8 servings.
Shred cheeses. Saute onions and butter. Mix with other ingredients except grated Parmesan cheese and refrigerate overnight. Bake uncovered at 350° for 20 to 30 minutes. Top with Parmesan and brown using broiler. Serve with tortilla chips, sour cream and salsa.
In a large bowl, combine flour, oats, 3/4 cup sugar and margarine; mix until crumbly. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of greased 13 x 9-inch baking pan. Bake at 350° for 15 minutes. Meanwhile, in a small bowl, beat cheese until fluffy; gradually beat in milk until smooth. Stir in lemon juice; spread evenly over prepared crust. Combine remaining 1 tablespoon sugar and cornstarch; stir in cranberry sauce. Spoon evenly over cheese layer; top with crumb mixture. Bake an additional 40 minutes. Cool and chill.
Melt 4 candy bars with 1/2 cup butter in saucepan, stirring constantly. Set aside. Cream sugar and 1/2 cup butter in mixer bowl until fluffy. Beat in flour and eggs. Stir in buttermilk, soda and 2 teaspoons vanilla. Fold in candy mixture. Spoon into greased and floured tube pan. Bake at 300° for 75 to 90 minutes. Remove to wire rack to cool. Melt 2 candy bars and 1/2 cup butter with milk in saucepan, stirring constantly. Beat in 1 teaspoon vanilla and confectioners sugar. Frost cooled cake. Serves 16.
Cream together shortening and sugar. Beat in eggs. In separate large bowl, sift together flours, yeast, baking powder, salt, cinnamon, nutmeg and cloves. Add to first mixture. Add raisins, wheat germ and oatmeal. Mix well. Arrange by teaspoonfuls on greased cookie sheets. Bake until lightly browned at 375°, about 10 minutes.
Sift flour and	sugar together. Heat oleo, Crisco and cocoa in water. Bring to a boil. Pour boiling mixture over flour and sugar. Add beaten eggs,	milk, soda and vanilla. Mix thoroughly. Bake in 9-inch pans at 350° for 35 minutes.
Combine first 4 ingredients in large bowl. Make well in center of mixture. Combine egg, milk, orange rind, orange juice and oil. Mix well and add to dry ingredients. Stir just enough to moisten. Stir in raisins. Spoon batter into greased muffin pan; fill 2/3 full. Bake in 400° oven for 20 minutes. Makes 1 dozen.
Heat tomato soup; add cream cheese. It won't melt smooth, so mix with Mixmaster until smooth. Add celery, peppers and onions; heat a few minutes. Remove from heat. Add gelatine. Add mayonnaise and shrimp. Chill. If it sits a while, the flavor goes through better.
In 12-inch saute pan, melt butter and cook carrot and onion until softened, but not brown, about 3 minutes. Add barley and stir until grain turns golden, about 5 minutes. Add warm chicken stock and season to taste with salt and pepper. Bring to a boil. Cover and simmer over low heat for 1 hour. The barley should be tender but not mushy. Stir in celery and taste for seasoning. Let stand, uncovered, for 5 minutes. Serve topped with hot bacon. Serves 4 to 6.
Simmer onion, celery and garlic in 2 tablespoons oil. Add hamburger and brown very lightly. Add tomato paste and sauce, water and seasonings. Simmer 30 minutes. Cook noodles; drain. Butter 1 1/2-quart casserole. Layer noodles, meat and cheese; repeat layers. Bake 30 minutes in 300° oven.
Slice onion and pepper in thin round slices. Mix with carrots. Mix remaining ingredients. Pour over carrots. Cover and marinate overnight.
Blend well. Pour into pie crust. Top with sprinkled nutmeg. Bake at 350° for 35 to 40 minutes.
Boil hamburger meat; add other ingredients. Boil on low for one hour, stirring and mashing hamburger meat occasionally. When done, spoon excess grease out. If not enough chili powder, add to desired taste.
Remove crusts from bread; butter. Place in greased dish. Brown sausage. Crumble and drain. Sprinkle bread with cheese. Combine eggs, salt and pepper. Mix. Pour over cheese. Cover and chill overnight. Remove from refrigerator fifteen minutes before baking. Bake at 350° for 45 minutes or until set. Serves 8.
Combine all marinade ingredients. Fold the tail end of the beef back onto itself so that the fillet is of uniform thickness; secure with butcher's string. Pour marinade over meat; cover and refrigerate 8 to 12 hours, turning over several times during that period. Cook over high heat on oiled grill, reserving marinade. Keep lid closed, but turn fillet often and baste with marinade occasionally. Fillet is cooked rare in about 30 minutes, or when meat thermometer registers 115°. Remove from fire and cover with foil to retain heat. Let rest for 10 minutes so juices stay in meat.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the mushrooms and saut until brown and juicy, about 10 minutes.
Place carrots in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook until tender. Meanwhile, in a small skillet, saute onions in butter until tender. Drain carrots; add onion, soup, mushrooms and Parmesan cheese. Transfer to a greased 2 1/2-quart baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 30 to 35 minutes or until heated through. Yield: 8 servings.
Crust: Mix margarine, 2 tablespoons sugar and flour and press in bottom of jelly roll pan. Bake at 350° for 15 minutes. Cool.
Bake pie shell. Combine beaten eggs, sour cream, Worcestershire sauce and salt. Grate cheese and fold into mixture. Add bacon and onion rings. Pour into pie shell. Bake at 300° until golden brown, at least 15 or 20 minutes.
Melt margarine in a 9 x 12-inch baking pan. Add onion and rice. Sprinkle salt and pepper on chicken. Place chicken and pour soups over chicken. Add water and bake, covered with foil, at 350° for 1 1/2 hours. Uncover the last 15 minutes to brown chicken.
Spread saltines on buttered cookie sheet, spread with butter, sugar and bits. Refrigerate. Cut in 2-inch squares.
Peel and slice apples. Put in heavy saucepan with sugar, cinnamon and water. Place 8 biscuits on top. Cover with lid and cook for about 30 minutes. Serve hot with custard sauce or ice cream.
Pour boiling water over tea bags. Cover and let stand 10 minutes. Remove tea bags, squeezing gently. Add sugar and stir until it dissolves. Stir in 6 cups of water, whiskey, frozen orange juice and frozen lemonade. Cover and freeze at least 8 hours.
Cook beets; cut julienne. Cook onion in oleo until tender. Stir in beets, honey, etc. Heat until beets are hot. Sprinkle with parsley.
Bring these ingredients to a boil, then beat in enough powdered sugar so it will spread easily. Add 1 teaspoon vanilla and spread on cake.
Mix flour, sugar, and cocoa together. Add eggs, oil, vanilla and nuts. Mix together with spoon, do not whip with mixer. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 30 minutes. May be a little soft in center when time is up. Let cool.
Dissolve gelatin in hot water; then add cold water. Set aside. Cook pineapple and sugar in saucepan until sugar dissolves. Add to gelatin mixture and mix well. Refrigerate for one hour. After one hour, add whipped topping and cheese. Pour into lightly greased gelatin mold. Refrigerate until set. Unmold, cut and serve.
Melt margarine. Pour into 9 x 13-inch pan. Add other ingredients in layers as listed, in that order. Bake at 350° for 25 minutes. Cut when cool.
Thaw concentrated juices and combine in large jar. Add water and sugar. Stir until sugar dissolves. Chill well. Add ginger ale. Pour punch into punch bowl with blocks of ice. With toothpick fix maraschino cherries in centers of pineapple slices. Float pineapple, banana and lime slices on punch. Makes about 20 servings.
Cook macaroni in salted water; drain. Stir in margarine. Brown sausage; drain. Add to macaroni. Add salt, pepper and spaghetti sauce. Bake at 350° for 30 minutes. Grated cheese may be added to top.
Combine honey, sugar and salt in saucepan; bring to a full boil. Stir in peanut butter. Remove from heat. Stir in vanilla, cereals and chocolate chips. Press into 9 x 9-inch buttered pan. Chill 1 hour. Cut into bars.
Combine first 4 ingredients in a saucepan and cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 16 minutes, stirring constantly. Remove from heat and add remaining ingredients. Stir until chocolate is melted. Pour in cake pan.
Pour butter into 9 x 13-inch pan. Sprinkle crumbs over butter, then add milk evenly. Add remaining ingredients in layers evenly. Press down gently. Bake for 25 to 30 minutes, until lightly browned. Cool, cut and serve.
Toast rice in heavy uncovered pan in a 350° oven for 45 minutes. Melt butter in heavy pan with tight fitting lid. Brown rice slightly in the butter; pour in liquids and bring to a boil. Turn heat very low; cover and let steam for 25 to 30 minutes. Stir in finely chopped onions, including tops, and soy sauce. Remove from heat, but keep covered and let steam for a few more minutes.
Brown pork chops. Season to taste. Place rice in baking dish. Pour orange juice over rice. Arrange browned pork chops on rice. Pour soup over chops. Cover and bake at 350° for 45 minutes. Uncover and bake 10 minutes.
Cook the squash and onion on top of stove until tender. Drain liquid and put in a casserole dish. Mix with the soup and sour cream. Fold in shredded carrots and cheese. Melt 1 stick margarine and mix in the chicken stuffing mix. Put half of the stuffing in the casserole and the rest on top of the casserole. Bake in oven until top of casserole is brown.
In a large bowl, combine corn, cornmeal, melted butter, buttermilk, onion, eggs and baking soda. Mix well. Place half of batter into a 9-inch greased baking dish. Cover evenly with 1 cup of cheese, then all of the diced peppers. Cover with remaining batter and cheese. Bake at 350° for 1 hour. Let cool for 15 minutes. Cut into squares.
Clean figs in water, remove stems and cut figs in half. (If desired, they can be left whole.) Place in a large pan, a dish pan works well. Put 5 pounds of sugar on top, heat stove to medium and cook for one minute. Then place on low setting and stir often for about 4 hours, until thickened and almost no juice. Allow to cool overnight. Sterilize canning lids, rings, funnel and dipping spoon in boiling water. Cook jars 10 to 20 minutes in a 200° oven. Place figs in jars, seal tightly and boil in a water canner 30 minutes. Cool overnight.
Combine flour, m.s.g. and pepper. Coat beef with flour mixture. Brown in oil in kettle. Combine water, catsup, brown sugar, vinegar, Worcestershire sauce and salt. Pour over beef. Add onion and cook over low heat for about 45 minutes. Add remaining vegetables. Simmer for 1 hour and 30 minutes or 2 hours until beef is done and vegetables are tender. Yields 6 servings.
Preheat oven to 375°. Cream the butter until smooth. Add the sugars. Beat in the eggs and vanilla. Sift the flour, salt and soda. Beat into the butter mixture. Add the chocolate chips. Drop 2 to 3 tablespoon of batter onto greased baking sheet 2 inches apart. Bake 8 minutes. Remove from pans with spatula and cool on racks. Makes about 30 cookies.
Cook rice and celery in chicken broth. Add remaining ingredients. Heat. Remove chili pod before serving.