HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients and simmer for 10 to 15 minutes. Serve with toothpicks.
Mix ingredients in the order listed. Stir until moistened. Bake in 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 minutes. Remove from pan, cool and sprinkle with powdered sugar.
Mix flour, sugar and salt in mixing bowl. Heat milk on medium heat until warm, but not boiling. Remove 1/2 cup of heated milk and add to flour, sugar and salt mixture. Add the beaten egg yolks and stir well. Allow the remaining milk to come to a boil, then gradually stir in egg mixture, stirring constantly or it will lump. As soon as it has thickened and started boiling, immediately take off heat and add butter and vanilla.
Combine all ingredients in a large pitcher. Stir well. Serve over ice. Makes 9 cups.
In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss well to coat. Line a 9-inch pie pan with half the pastry. Place apple filling into crust; dot with butter. Roll out remaining pastry to fit top of pie. Cut a few slits in top of pie. Beat egg white until foamy; brush over pastry. Sprinkle sugar on top. Bake at 375° for 35 minutes. Increase temperature to 400° and bake 10 to 15 minutes more or until golden. Yield: 8 servings.
Saute onion in butter. Add asparagus and paprika; cook until asparagus turns bright green. Stir in chicken broth and cream. Heat to boiling. Combine cornstarch and water; stir into soup. Cook until thickened. Season with salt and pepper.
Mix flour, soda and coriander with wire whisk and set aside. Preheat oven to 300°. In another bowl, cream butter and sugar with electric mixer at medium speed to form a grainy paste. Add eggs and extract and beat. Scrape sides of bowl. With mixer at low speed, combine with flour mixture. When all ingredients are blended, add chocolate chips. Do not overmix. Drop dough by teaspoons onto greased baking sheet 1 1/2 inches apart; they'll spread. Bake 15 minutes on center rack of oven. Do not brown! Immediately transfer to cooling racks. Yields 4 dozen.
Slip the yolks out of the whites. Mash yolks with fork. Chop the whites. Melt butter over low heat. Blend in flour and cook over low heat until mixture is smooth. Remove from heat. Stir in milk, stirring constantly, until thickened. Add seasoning. Blend chopped egg whites into cream sauce. Pour over toast. Top with egg yolks.
Mix all ingredients together and bake in two unbaked pie shells 30 minutes at 350°.
In a bowl, mix all ingredients together. Transfer to a slow cooker. Cover and cook on high until heated through. Stir occasionally. Serve with tortilla chips.
Drain and flake salmon. In a medium bowl, combine salmon, cream cheese, onion, lemon juice, liquid smoke, horseradish and salt. Wrap in wax paper to form a ball. Chill until firm. Roll in parsley and pecans. Chill until ready to use. Serve with crackers or party rye.
Combine sour cream and milk; set aside. Heat oven to 350°. Grease and flour 2 round 9 x 1 1/2-inch pans. Mix butter, sugar, eggs and vanilla and almond extracts in a large mixer bowl until fluffy. Beat on high speed, scraping bowl occasionally for 5 minutes. Combine flour, baking powder and salt; add to the creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Pour batter into prepared pan. Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool layers 10 minutes. Remove from pans and cool completely. Fill and frost layers with Caramel Frosting.
Cook and mash carrots. Beat in sugar, flour, margarine and baking powder, then blend in milk. Beat eggs until light. Fold into carrot mixture; blend in cinnamon. Turn into greased 6 x 8-inch baking dish. Bake at 325° for 30 minutes or until lightly brown.
Combine all ingredients in top of double boiler. Place over boiling water; beat for about 7 minutes, stopping a few times to clean beater and sides of boiler with scraper. Remove from boiling water when frosting stands in glossy peaks (has more body than meringue). Continue beating until frosting is cool and thick enough to form swirls. This is enough for 3 layers or 1 pound cake.
Cream the butter, Crisco and sugar until very creamy. Add eggs, one at a time, beating well after each. Add flour, baking powder and soda; mix well. Add sour cream and flavorings, then coconut. Mix well. Grease and flour tube pan. Bake in preheated oven at 325° for 1 1/2 hours.
Cook the chuck roast until tender; shred into small pieces. Combine the remaining ingredients. Boil for 10 minutes, stirring constantly. Add beef and simmer for 1/2 hour in covered pan. Serve on buns.
Chip up and saute garlic cloves and onion in 1 1/2 tbsp. olive oil.
Brown ground beef and season. Saute diced onion and green pepper in butter. Cook Creamettes; drain. Layer in casserole dish the Creamettes noodles, meat, pepper and onion, spoonfuls of celery soup and cheese. Make 2 layers. Bake at 325° until cheese melts.
Roll into balls and flatten out with (crystal) bottom, greased and sugared. Bake at 375° for about 8 minutes.
Saute onions, celery and green peppers. Soften bread crumbs with chicken broth. Add sauteed vegetables and eggs. Stir your dressing until it is smooth. There is no way to tell if this has the right amount of salt unless you taste it. You can vary this by adding 1/8 teaspoon Mexican chili powder or Creole seasoning gives it a good flavor. Chopped parsley is always good. Heat in 400° oven until heated through. Makes 6 to 8 servings.
In medium skillet, saute onion in butter until soft, but not brown. Add ground meat. Cook, breaking up the meat until meat loses its pink color.
Stir and whip sweet potatoes, sugar, eggs, vanilla and milk. Put in casserole dish. Then mix brown sugar, nuts, flour and butter. Sprinkle over potatoes. Bake 30 minutes at 350°.
In 9 x 13-inch pan, lay chicken breasts. Cover chicken with Swiss cheese. Warm soup and add wine. Pour over top. Bake at 325° for 2 hours. During last 1/2 hour, top with crumbs.
In a saucepan over low heat, melt the morsels and peanut butter, stir constantly. When melted, remove from heat. Stir in marshmallows and potato sticks and mix well. Drop by spoonfuls on wax paper and refrigerate.
Combine crumbs, 1/4 cup cocoa, sugar and butter; press firmly on bottom of 13 x 9-inch pan. In large bowl, beat condensed milk, flour, remaining 1/4 cup cocoa, egg, vanilla and baking powder. Stir in nuts. Spread evenly over crust; top with chips. Bake at 350° for 20 to 25 minutes or until set. Cool; cut into bars.
Slice potatoes 1/4-inch thick and microwave 8 to 10 minutes until tender. While potatoes cook, in large skillet, toss and brown chicken and garlic in oil over high heat 5 minutes. Add potatoes and rosemary; saute and toss until potatoes are lightly browned. Season with salt and pepper. Preparation time: 20 minutes. Serves 4.
Cook broccoli; drain well for at least 1 hour. Add together 3/4 stick of margarine with cheese; melt in saucepan. Add broccoli; stir well. Place in buttered casserole dish. Chop or grind crackers; mix together with 1/4 stick of melted margarine. Spoon on top of broccoli. Bake for 20 minutes at 350°.
In a 3-quart greased casserole, place 6 tortillas. Brown hamburger with seasoning, place on tortillas. Spread beans, then 6 tortillas; layer in order the Velveeta, soup and tomatoes. Cook at 350° until bubbly, about 30 minutes. This dish freezes well.
Heat sugar, cocoa, milk, and oleo in saucepan until bubbling well. Cook for 3 minutes, then add vanilla. Pour mixture over oats and nuts. Drop by tsp. on waxed paper. Cool. * A variation is to omit the cocoa and 1 c. of oats, substituting: 1 c. of peanut butter and 20 miniature marshmallows.
Preheat oven to 350 degrees. Grease and flour a 13x9-inch baking pan. Sift dry ingredients into a large bowl. Add applesauce, oil, vanilla and eggs. Beat at low speed until moistened. Then beat at high speed for 2 minutes. Fold in 1/2 cup walnuts. Pour into prepared pan. Bake for 30 minutes or until done. Cool in pan. Makes 16 servings.
Boil eggplant until soft, drain. Add butter, salt and pepper, mixing well. Beat the eggs into the milk and add to eggplant. Add cracker crumbs and 1/2 cup of the cheese. Mix well and pour into a greased casserole dish. Bake at 350° until it is firm throughout, about 45 to 50 minutes. During final 10 to 15 minutes, add remaining cheese to melt on top.
Heat oven to 400°. Line 12 muffin cups with paper baking cups or lightly grease bottoms only with nonstick cooking spray. Combine first 5 ingredients. Add combined milk, oil and egg whites; mix just until dry ingredients are moistened. Stir in fruit. Fill prepared muffin cups almost full. Bake 20 to 25 minutes or until golden brown. Serve warm or store tightly wrapped in freezer. To reheat, microwave on High about 30 seconds per muffin.
Combine flour, salt and pepper in small bowl; set aside. Combine eggs, oil and water; mix well. Wash mushrooms. Dredge mushrooms in flour mixture and dip in egg mixture. Roll in breadcrumbs. Chill 1 1/2 hours. Deep-fry mushrooms in hot oil until golden brown. Drain on paper towel. Yields 32 appetizers. Serve with tartar sauce.
In a medium bowl, place thawed and squeezed dry spinach, butter, cottage cheese and Feta cheese. Mix together and set aside.
Mix all ingredients together. Spread on English muffins. Freeze. Bake frozen English muffins at 375° to 400° for 10 to 15 minutes. Broil last 2 to 3 minutes until crispy.
Cream Crisco and sugar. Add egg and applesauce. Combine baking soda and water and add to mixture. Mix.
Rinse chicken breasts and pat dry. Season with lemon juice, salt, pepper, celery salt and paprika. Place in crock-pot. In a medium bowl or pan, mix mushroom and celery soups with sherry. Pour over chicken breasts. Sprinkle with Parmesan cheese. Cover and cook on low setting for 8 to 10 hours. Serve chicken and sauce over hot fluffy rice. Makes 8 to 12 servings (about 3 quarts).
Mix crumbs and butter together. Put 1/2 in bottom of pan. Mix Dream Whip as directed. Beat sugar and cream cheese together. Mix Dream Whip with cream cheese mixture. Put half on crumbs. Put strawberries on top of cream cheese mixture. Put strawberry glaze on strawberries. Then put other half of cream cheese on strawberry glaze. Add other half of crumbs.
Add salt and ice cubes to cucumbers. Let stand 3 hours; drain. Mix sugar, vinegar, mustard seed, celery seed and turmeric together. Bring to boil, add cucumbers. Bring to boil once more and put in pint jars and seal.
Put the pears in the blender; blend it up. Shake in as much cinnamon and nutmeg as you want. Serve with pork chops or on top of cottage cheese.
Place a medium size pan on stove top with medium flame. Pour the salt and oil and let simmer for a minute. Pour in the water. Let water start to boil. While that is beginning to boil, pour rice in a bowl and wash the rice. When the water is boiling, pour the rice in. Let the water dry up. When this has happened, stir the rice around and bring the flame down.
Thaw spinach. Squeeze until dry. In a microwavable bowl, combine cheese (cut into cubes), mushrooms, spinach, tomatoes, cilantro and peppers. Microwave 3 minutes on High and stir. Repeat until cheese is melted. Add milk and microwave 2 minutes on Medium-high. Serve with warm flour tortillas (tear in half, roll and dip).
Soak tea bags overnight. Add sugar, lemon juice extract and ginger ale. Add enough water to make a gallon (about 2 quarts plus 1 cup water).
Mix together ingredients. Grease muffin tins. Fill 1/2 full. Bake at 350° until done.
In large pan, cook onion and garlic in oil. Add pasta sauce; simmer 15 minutes. In bowl, mix ricotta, spinach, 1 cup mozzarella, parmesan and eggs. In 15 by 9-inch baking dish, layer sauce, lasagna and cheeses accordingly. Reserve half of mozzarella. Cover and bake at 350 for 45 minutes. Uncover and top with remaining mozzarella. Bake 15 minutes or until cheese is melted.
In a small bowl, combine lime juice, garlic, chili powder and cumin. Add chicken; stir. Marinate for 15 minutes. In a nonstick skillet, cook onion, chicken and marinade for 3 minutes or until chicken is no longer pink. Add peppers; saute for 3 to 5 minutes. Stir in salsa. Divide mixture among tortillas; top with cheese and sour cream. Roll up and serve.
Mix in flour to stiff; enough to roll out. Roll out thin and bake at 350°.
Cut French bread in cubes. Butter a 9 x 13 baking dish. Place half of bread cubes in pan. Top with cream cheese cubes. Top with remaining bread cubes. Mix rest of ingredients together and pour over bread. Press down. Cover and refrigerate overnight. The next morning, bake at 325° for 40 minutes. Serve with warm syrup and butter.
Combine sugar, water, Kool-Aid and pineapple juice; chill. When ready to serve, add ginger ale and peppermint extract. Makes 36 1/2 cup servings.
Cream shortening and butter. Add sugar gradually. Add eggs, one at a time. Beat well after each addition. Sift flour with salt and baking powder. Add to mixture in thirds, alternating with milk. Turn into 10-inch tube cake pan which has been greased and floured. Bake at 325° for 1 hour and 15 minutes.
Cream the shortening with half the sugar; add the remaining sugar gradually with the beaten eggs. Next, add the milk and flavoring. Then add the dry ingredients, sifted together. Beat thoroughly and bake in prepared layer cake pans for 15 to 20 minutes in a moderately hot oven at 400°.
Mince very fine the shallots, garlic, chives or onion slice or put through the finest blade of a meat grinder; add thyme, parsley and tarragon and mix well. Add to butter, blending well. Stir in remaining ingredients (except shrimp), folding in the bread crumbs last of all. This makes a rather stiff paste. It can be used at once or stored in a covered jar in the refrigerator. Divide the shrimp into 4 piles. Spread layer of the mixture 1/4-inch thick over the bottoms of 4 pottery baking dishes or individual casserole dishes. Place a covering layer of shrimp in spoon fashion in rows on top, pressing the shrimp into the mixture. Use the remaining mixture to cover the shrimp. Place the dishes in a 400° oven and cook for 10 minutes, then broil until tops are brown. Serve at once.
Spread beans over tortilla chips. Heat dip according to package directions. Spoon over tortilla chips. Top with tomato, olives and onions.
Melt butter and stir in mustard. Coat chicken pieces with mixture. Combine crumbs and pepper. Dip chicken into bread crumbs and place in shallow baking pan. Do not overlap chicken. Bake at 350° for 40 minutes. Serves about 4. You can double.
Cook sausage whole. Cool, slice and reserve. In heavy soup pot, saute ham, onion, pepper and carrot in oil until tender. Stir in seasoning. Cook 5 minutes more. Add all other ingredients except last two. Cover pot partially and simmer gently for 2 hours. Taste; adjust seasoning with salt and pepper. Add shredded spinach and serve.
Wash rice thoroughly. Add remaining ingredients and pour into greased baking dish. Bake in slow oven (325°) 2 hours, stirring several times during baking. The mixture should not boil. Serve hot or cold. Serves 6.
Cook ground chuck and onion together. Brown meat and onion until the meat crumbles. Stir in tomato sauce. Add spaghetti and the spaghetti sauce mix. Cook over low heat for 10 minutes, stirring frequently. Spoon this mixture into a lightly greased 13 x 9 x 2-inch baking dish. Top with sour cream and sprinkle with the cheese. Unroll the crescent rolls and place on top of cheese. Bake, uncovered, at 350° for 20 minutes or until top is golden brown. Let cool and slice.
Combine first 6 ingredients at low speed until moistened. Beat for 2 minutes at high speed. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes (test for doneness with toothpick). Poke large holes in top of hot cake 1 to 1 1/2 inches apart. Combine Eagle Brand and caramel topping and pour slowly and evenly over top of cake. Refrigerate to cool. Spread with Cool Whip and sprinkle with nuts. Store in refrigerator.
Arrange chicken pieces, skin side up, with the thickest parts to the outside edge of the 12 x 7 x 2-inch baking dish. Mix remaining ingredients (except cornstarch and water) and pour over chicken. Cover with waxed paper and microwave on High (100%) for 10 minutes. Spoon sauce over chicken, rotating dish 1/2 turn. Cover and microwave until thickest parts of chicken are done, 7 to 10 minutes longer.
Combine ingredients; roll into 1-inch balls. Place on cookie sheet and bake at 350° for 15 minutes.
Melt butter or margarine in 9 x 13 baking dish. Alternate layers of sliced potatoes and onions. Add can of canned beef and stock, crumpled up. Add cream of mushroom soup and cream celery soup, mixed together. Pour over potatoes. Salt and pepper to taste. Cover with aluminum foil. Bake about 1 hour at 325° to 350° or until tender. Remove foil. Turn oven up higher and bake for another 15 to 20 minutes.
Saute onion, celery and mushrooms. Set aside. Brown ground beef and drain. Return beef to skillet. Add onion, celery, mushrooms, soup and garlic salt. Cook 5 minutes. Add sour cream and heat over low heat to serving temperature. Serve over cooked noodles or rice.
Mix all ingredients really well. Put in 9-inch pie shell. Bake at 325° for 35 minutes.
Crumble beef in microwave tray. Add onion and green pepper. Microwave at High 3 minutes. Drain. Stir in remaining ingredients except Mozzarella cheese. Microwave uncovered at High 9 minutes. Remove from oven. Stir. Sprinkle with Mozzarella cheese. Let stand until cheese melts.
Mix water and yeast together and let set 3 to 4 minutes. Add salt, sugar and 1 cup of the flour. Beat until smooth. Add eggs and oleo. Mix, then add remaining flour. Mix well. Let rise until double. Roll in any shape. Place in well-greased pan. Let rise about 1 hour, or until double. Bake at 350° for 15 minutes, or until lightly browned.
Makes 5 dozen soft, sugar-coated cookies. Cream together margarine, sugar, eggs and molasses. In another bowl, sift together dry ingredients. Add dry ingredients to wet and mix well. Shape into 1 1/2-inch balls and roll in sugar. Bake at 350° for 12 minutes. This dough should be very soft, yet roll into a ball. If it's humid, it takes more flour.
Mix dry jello with cottage cheese. Add pineapple. Add Cool Whip. Fold in oranges. Keep chilled.
Combine the 1 cup flour and confectioners sugar. Melt butter and add, stirring, until well mixed. Spread in bottom of a 9 x 13-inch baking dish. Bake in a 350° oven for 15 minutes.
In large Dutch oven, brown ground chuck partially. Add onions and continue browning. Add remaining ingredients and stir well. Simmer for 30 minutes. Serve with cornbread. Yields 8 servings.
Mix together cream cheese and Ranch dressing mix. Spread on tortillas. Sprinkle veggies on top. Roll tortillas, then slice into 2-inch pieces.
Drain marinade from 1 jar of artichokes into frying pan; drain the other jar (save for other uses). Chop all the artichokes; set aside. Add onion and garlic to pan; saute until limp. Beat eggs in a bowl; add crumbs, salt, oregano and hot pepper. Stir in cheese, parsley, artichokes and onion mixture. Turn into a greased 7 x 11-inch baking pan; bake at 325° for about 30 minutes until set. Let cool in pan; cut into squares. Serve cold or heat in 325° oven for 10 to 12 minutes. Makes 6 dozen 1-inch squares.
Beat eggs. Add remaining ingredients. Bake at 275° for 10 minutes, then bake at 250° for 50 minutes or until very firm.
Cook sweet potatoes with skins on. Peel and put in casserole. Cover with sauce. Combine all ingredients but butter and nuts. Cook until thick. Add butter and nuts, pour over potatoes so all are glazed. Bake, covered, 25 minutes at 375°.
Mix the pineapple juice, lemon juice, sugar and eggs in double boiler and cook until thick, stirring constantly. Whip the cream and fold into cool custard mixture. Add almonds, cherries, apple and celery. Freeze in freezer tray or molds. Remove from freezer 20 minutes before serving.
Thoroughly wash peppers, cut in two, remove seeds and pack into clean jars. Add water. Fill with vinegar and 1 teaspoon salt (pint jars). Do not process. Heat lids and seal. Don't be alarmed if jars do not seal. They will keep.
Take 4 tablespoons of sugar with a few drops of water and heat in loaf pan until dark brown or almost burnt. Mix ingredients and pour into loaf pan. Place pan in another baking dish with water covering the bottom of the pan. Bake at 350° for 1 hour. Serve warm or chilled.
Combine and bake in casserole dish for 30 to 40 minutes at 400°.
Preheat oven to 350 degrees. Fry bacon until crisp, drain and crumble. Mix bacon, mayonnaise and cheese. Spoon on bread. Bake until cheese is bubbly. Serves 20.
Combine the first 5 ingredients, mixing well. Shape into a ball. Refrigerate for several hours. Roll in chopped pecans. Keep refrigerated until ready to serve. Serve with your favorite crackers.
Preheat cooking oil in medium size frying pan. Layer the following ingredients in the following order: one chicken breast, one slice of ham and a half slice of Swiss cheese. Roll the layered ingredients. Use toothpicks to assure your roll is secure. Repeat until all chicken breasts are in a roll. You should have 6 different rolls. Dip the rolled chicken in the beaten eggs and then roll in the bread crumbs. Once breaded, cook in cooking oil until browned. Serve hot with a wine sauce poured over the top.
Melt butter over low heat; blend in flour. Add onions; cook until tender. Add water, bay leaf, salt, red pepper and parsley. Boil until mixture is consistency of thick soup. Fold in crab meat; put in greased casserole. Top with bread crumbs. Bake at 350° to 400° for 15 to 20 minutes or until brown.
In saucepan, combine sugar, cornstarch and salt. With a wire whisk gradually blend in orange juice, the buttermilk and egg yolks. Cook over medium heat, stirring constantly, until mixture begins to boil; cook 2 to 3 minutes. Stir in orange peel. Remove pan from heat and set aside. Prepare 3 egg white meringue. Preheat oven to 350°. Pour filling into baked pie shell. Spread meringue over hot filling. Bake 10 to 12 minutes or until golden. Cool on a wire rack. Makes 8 servings.
Beat eggs until light and foamy. Add sugar, oil, zucchini and vanilla. Mix lightly, but well. Combine flour, salt, soda, baking powder and cinnamon. Add to the zucchini mixture. Stir until well blended. Add nuts and put into 2 (9 x 5 x 3-inch) greased and floured loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Put ham in shallow pan. Score top of ham. Place whole cloves in cross sections. Pour 1 can Pepsi over ham; sprinkle on brown sugar. Bake in slow oven until tender, basting often.
Mix butter and powdered sugar together until grainy. Add peanut butter and work until it turns brown. Add 3 cups Rice Krispies and shape into balls.
Melt cheese in microwave for about 2 to 3 minutes. Mix with sausage in a bowl using your hand. Add 1 cup Bisquick. Roll into 1-inch balls. Place on cookie sheet and freeze. When ready to serve, bake in oven at 375° for about 15 minutes. Turn the balls over and bake an additional 15 minutes.
Combine cream cheese and mayonnaise and blend until smooth. Fold in whipped cream, fruit and marshmallows. Pour into 1-quart refrigerator tray. Freeze until firm. Yields 8 to 10 servings.
Cook rice in water for 10 minutes. Drain and set aside. Peel and chop onions. Melt butter in skillet over medium heat; add onion and cook for 15 minutes stirring often. Remove from heat; stir in rice and next 4 ingredients. Spoon mixture into a lightly greased 13 x 9 x 2-inch baking dish. Cover and bake for 30 minutes. Sprinkle with paprika.
Mix fruit, coconut and nuts. Stir in eggs. Add part of flour and stir to coat. Add spices and baking powder to the remaining flour. Cream butter and sugar. Add other liquids and blend thoroughly. Add flour and mix well. Combine creamed mixture with fruit mixture. Bake in 2 greased tube pans at 250° for 2 1/2 to 3 hours. Wrap cakes tightly and allow to mellow for a couple of weeks before serving.
Mix first 5 ingredients well and add chocolate chips. Pour in greased and floured Bundt cake pan. Bake at 325° for 45 minutes, then at 300° for 10 minutes.