HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar and syrup in saucepan. Cook until mixture makes hard ball in bowl of water. Beat egg whites stiff. Then add rest of mixture, a little at a time, and beat. Add nuts and stir. Drop on wax paper with spoon.
Mix all ingredients. Bake in greased and floured loaf pans at 350° for 45 to 60 minutes.
Start with 3/4 box of confectioners sugar; add egg white, butter and oil of peppermint. Add cream. Start mixing together until it's a batter like dough; keep working with it adding a little cream until dough becomes creamy, working with hands all the time. Pinch off a little; roll it and cut it like mints. That's all there is to it. Make sure dough is creamy. If it is too dry, it won't roll out, it just crumbles. Be sure not to get too much cream at a time or you'll have to add more and more sugar. You can use up to two boxes of sugar and add food coloring.
Cook spinach just until thawed, then drain. Soften cream cheese and blend in butter and lemon juice; pour over spinach. Stir in seasonings and artichokes. Pour into buttered casserole dish and cover with foil. Punch a few holes in foil and bake at 350° for 30 minutes.
Mix oats, sunflower seeds, wheat germ and sesame seed in a large roasting pan. Add cinnamon, nutmeg and vanilla. Mix. Heat oil, honey and water together until combined and add to other mixture. Add coconut and mix. Bake at 250° for 2 hours or more, stirring every 30 minutes. Allow to cool in the oven.
Spread cream cheese on tortillas to edges. Sprinkle each with green onions, olives and pimentos. Roll tortillas tightly like a cigar. Chill. Before serving, cut tortillas into 3 pieces. Use salsa for dipping.
Place chicken livers and water chestnuts in a bowl. Pour on sauce and refrigerate 1 hour. Drain.
Preheat oven to 350°. Use greased loaf pans. Bake 45 to 60 minutes. Makes 2 loaves.
In double boiler, over boiling water, beat consistently the ingredients until the jelly melts. Remove from heat; beat until mixture will hold its shape, using electric mixer.
Wash and hull strawberries. Cover with boiling water for 3 minutes. Drain. Put berries in kettle with 3 cups sugar; stir berries and sugar until all coated. Turn off heat and let stand 3 minutes. Add remaining sugar and stir over heat until sugar is dissolved. Let boil 3 minutes more; remove from heat and let stand 30 minutes, stirring occasionally. Pour into hot sterilized glasses and seal with paraffin.
Line casserole with layer of chile peppers. Cover with cheese and top with another layer of peppers. Beat eggs, salt and milk. Pour over cheese and bake 45 minutes at 350° until custard sets.
Thaw bread dough and let it rise. Spread table with olive oil and stretch dough on it to size of French bread. Sprinkle dough with oregano. Lay pepperoni all over and top that with cheese. Fold in thirds and tuck ends. Sprinkle a little oregano on top. Bake on foil for 25 minutes at 350°.
Cream sugar and shortening. Add eggs and beat. Stir in flour, cocoa and salt. Add to mixture. Add vanilla and nuts. Pour in 9 x 13-inch pan. Bake at 300° for 30 minutes. Spread marshmallows. Return to oven and melt.
Preheat oven to 350°. Mix graham cracker crumbs, brown sugar, butter and cinnamon together until well blended. Press all except 3 tablespoons of this into a 9-inch round or square pan.
In large skillet saute sausage, green onions and garlic in oil until sausage is browned. Stir in rice and soy sauce. Cook and stir 3 minutes. Push rice mixture to sides of skillet; pour eggs in center. When eggs begin to set, break up with fork and stir into rice mixture. Sprinkle with parsley; serve immediately. Makes 4 servings.
Mix graham cracker crumbs and 1 stick melted butter. Press in bottom of pan for crust. Beat powdered sugar, eggs and 2 sticks butter for 10 minutes. Pour on top of crust. Layer last 4 ingredients on top of filling. Top with nuts. Refrigerate 1 hour.
Mix flour, salt, soda and baking powder thoroughly in mixing bowl. Beat the egg in bottom of pint size bowl. Add milk, molasses and shortening; mix. Add liquid mixture to dry ingredients and stir only enough to mix. Pour into greased 8 x 8-inch or 7 x 11-inch pan. Bake in oven at 350° about 45 minutes.
Mix all dry ingredients in saucepan to break up any lumps. Add milk gradually, stirring until blended. Add butter, bringing to a boil. Stir and cook 1/2 minute. Stir in vanilla and cool.
Drain juice from fruit. Add water to make 2 cups. Heat juice to boiling. Add gelatin, stir until dissolved. Cool, add cola and fruit. Pour into 1 1/2 quart mold. Chill until set.
Mix crumbs and margarine to make crust. Press 2/3 of the crumbs into bottom of 13 x 9-inch pan. Reserve 1/3 for topping. Melt 40 large marshmallows in 1 cup milk and cool. Whip 1 package of Dream Whip and add to the cooled marshmallow mixture. Spread half of the mixture into crumbs in pan. Carefully, spoon 2 cans of cherry pie filling on top of that. Then add last half of the Dream Whip and marshmallow mixture. Top with remainder of the crumbs. Refrigerate overnight. Serves 12 to 15.
Combine pudding mix, pineapple with juice, sugar and sour cream. A mixer, blender or food processor may be used to mix for 30 seconds to 1 minute. Pour into pie shell and chill. Garnish with whipped topping, additional pineapple or maraschino cherries, if desired.
Beat well the oil, sugar and eggs. Add flour and beat thoroughly. Add remaining ingredients. Stir to blend well. Be sure to flour nuts. Pour into greased 11 x 7 x 2-inch pan and bake at 350° for about 40 to 45 minutes.
Mix wet ingredients. Add dry ingredients. Mix. Shape into cakes. Semi-freeze on cookie sheet. Cover with additional bread crumbs before frying. Yields 8 to 9 cakes. Freeze unused cakes.
Butter an 8 x 8 x 2-inch glass baking dish. Cut marshmallows into quarters and set aside.
Melt butter and chocolate in top of double boiler. Remove from heat; cool. Cream chocolate mixture, sugar and salt thoroughly in large mixing bowl. Beat egg into creamed mixture. Add extract. Sift together flour and baking powder. Add parts of flour mixture and milk alternately to creamed mixture, blending well after each addition. Work nuts into batter.
Sift all dry ingredients together into large bowl. Add eggs and pineapple and juice. Mix on low speed until blended. Pour into large, shallow (13 x 9 x 2-inch), greased and floured pan. Bake at 350° for 30 to 45 minutes. Put icing on top of cake while still hot.
Boil and debone chicken. Save broth. Put oil in large pot and heat. Add potatoes and onions. Cook until onions are half clear (not quite tender). Add chicken, broth and parsley. Salt to taste. Bring to boil. Lower heat. Cover and simmer about 20 minutes or until potatoes are done. Remove from heat. Add Pet milk until steam. Do not boil!!! Serve with French bread and salad. Makes about 6 servings.
Mix boiling water, sugar and shortening; let cool. Add cold water. Dissolve yeast in 1/2 cup warm water; add beaten eggs, salt and yeast. Gradually add 7 cups flour. Place in greased bowl; cover. Refrigerate a week. When ready to use, place dough in greased pan. Bake in moderate oven. Dough does not require time to rise but it helps if it sets a while.
Mix together and store. Use 2 or 3 teaspoons to 1 cup boiling water.
Unroll French bread dough. Spread pesto on surface and roll dough back up. Score and bake according to manufacturer's directions, but it's best to use pan with shallow sides to prevent dripping in stove. Serve warm.
Melt margarine in a 9 x 9-inch baking dish. Mix flour, sugar and milk. Pour in dish. Spoon in peaches. Pour some of the juice over mixture. Bake at 375° until brown.
Measure sugar and cornstarch into saucepan; mix well. Add pineapple with its juice; mix well so no lumps form. Stir in pie filling and food color. Use a wooden spoon and stir gently to avoid mashing the cherries. Cook over medium heat until mixture comes to a boil and thickens, about 5 to 8 minutes. Remove from heat, stir in dry jello. Let cool. When completely cooled, stir in sliced bananas. Spoon into pie shell. Cover with whipped topping, garnish with nuts. Refrigerate.
Set water to boiling and wash each spinach leaf very carefully, removing all the dirt. Also wash the pea pods. Put the spinach and pea pods in a steamer and steam for 10 minutes. Cook the pasta until al dente. Drain.
Crush crackers and add with paprika, salt, pepper, parsley and Parmesan cheese. Melt butter. Roll chicken breasts first in melted butter, then in crumb mixture. Place in foil-lined shallow pan. Bake, uncovered, for 1 to 1 1/2 hours at 350°.
Put rice (uncooked) in 4-quart covered casserole. Saute mushrooms and drain any excess water, then add to rice. Saute onion, celery and green pepper in 1/2 stick butter; add to rice and mushrooms. Add salt and fresh pepper to taste. Blend together. Then mix in 2 cans cream of mushroom soup and blend in with rice. Add 4 cups whole milk and mix well. Bake at 350° for 50 minutes. Then uncover and bake for 10 more minutes. Stir a few times during baking. If rice seems dry when done, you can add in 1/2 cup milk after out of oven. Goes good with steak or chops.
First fry bacon. Saute onion in same pan. Remove with slotted spoon. Peel potatoes. Grate potatoes by hand using fine side of grater. Drain off. Add bacon and onion to grated potato. Add salt, pepper, eggs and hot milk to potato mixture. Mix together. Place in ovenproof casserole dish. Bake 1 hour at 350° until top is nicely browned. Serve topped with sour cream or applesauce.
Make a salad using Lettuce, Tomatoes, Cucumbers, Onions and Black Olives. Crumble Feta Cheese and sprinkle on top. Add croutons. Use (Cristie's) Greek Salad Dressing.
Sift a few tablespoons of the flour over nuts and raisins. Cream butter and sugar. Beat in egg. Add nut meats and raisins. Sift together flour, soda and spices. Stir into butter mixture. Last, add the applesauce which has been heated. Bake cake in a 9-inch tube pan lined with buttered paper, in a moderate 350° oven for about 1 hour.
Brown meat, peppers and onions. Add remaining ingredients. Simmer on low, uncovered, for 20 minutes. Better if made the day before. Makes 50 servings or enough for 20 hungry teenagers!
Cream oil and sugar. Add eggs and beat well. Gradually add flour, alternating with milk. Beat well. Add black walnuts. Mix well. Bake in 3 layers at 350°. Frost with cream cheese frosting, sprinkled with black walnuts.
Cut meat across grain in paper thin slices. Combine soy sauce, broth, sherry, pepper and Accent. Heat oil in a deep skillet and brown steak in it. Push to one side of pan and pour 1/2 cup of soy mixture over it. Add onions, celery, bamboo shoots and mushrooms. Saute 3 minutes. Pour rest of soy mixture into pan. Add the scallions; cook 3 minutes. Serve over thin noodles.
Combine the sugar, cocoa and milk in saucepan and boil together for 1 minute. Remove from heat and add butter and peanut butter, stirring, until melted. Add remaining ingredients. Mix well. Drop by teaspoonful on a sheet of waxed paper. Allow to dry for 15 to 20 minutes. Ready to eat.
Brown beef in shortening in skillet. Stir in onion, tomatoes, beans and seasonings. Cover and simmer 30 minutes, stirring occasionally to prevent scorching. Serves 6.
Preheat oven to 350°. Blend all of the ingredients using a few tablespoons of water just to moisten. Shape into balls and place 1 to 2 inches apart on cookie sheet. Bake for approximately 15 minutes or until golden and bubbly.
Boil potatoes in jackets until done. Drain, cool and halve potatoes. Scoop centers from potatoes, reserving pulp for another use. Salt shells. Stuff with cheese and top with bacon bits. Bake at 350° until cheese is melted. Serve with sour cream. May be prepared ahead. May be frozen. Serves 10.
Combine chopped veggies. Sprinkle on salt and let stand for 4 to 6 hours in cool place. Drain well.
Mix flour and salt; place in shallow dish. Dip eggplant slices in egg and then in flour mixture. Brown slices until golden in hot shortening; drain well on brown paper. Place 1 layer of eggplant in glass 8 x 8-inch baking dish; top with half of Parmesan cheese, Italian sauce and Mozzarella. Repeat. Bake at 375° for 15 to 20 minutes or until cheese is completely melted. Serves 6.
In a double boiler, combine sugar, flour and salt. Stir in 2 cups half and half. Stir-cook over moderate heat until thickened. Cook 2 minutes more. Stir small amount of hot mixture into eggs; return this mixture to boiler. Cook 1 minute more. Remove from heat. Add vanilla and additional half and half. Chill and freeze. Makes 1 1/2 quarts.
Preheat oven to 350°. Cook sausage in skillet and drain fat. Pour spaghetti sauce and Pizza Quick sauce over sausage and simmer together. Cook noodles as directed on box; drain water. Combine noodles and sauce together. Layer in the following order: Noodles and sauce, cheese, noodles and sauce, cheese. Cover with aluminum foil and bake for about 30 minutes. If you refrigerate, you may need to bake a little longer.
Cream together butter, both sugars, eggs and vanilla. Add flour, powderized oatmeal, salt, baking soda and baking powder. Fold in chocolate chips. Refrigerate overnight (very important). Bake at 350° for 10 minutes.
Preheat oven to 350°. Mix all ingredients with a spoon and pour into a 9 x 9-inch ungreased pan.
Cook until soft ball stage. Remove from heat. Add marshmallows and peanut butter. Beat until it starts to thicken. Pour in buttered pan.
Melt 1/2 cup butter in large skillet. Saute onion and celery until tender; remove from heat. Stir in poultry seasoning, salt and pepper. Add milk and eggs; mix well. Toss with corn bread and whole wheat crumbs.
Combine ingredients. Fold into buttered casserole dish. Bake at 350° for 30 minutes. Let cool for 10 minutes.
Cook cored and sliced apples until very tender. Put through ricer, then add remaining ingredients. Cook for 30 minutes. Ladle into sterile jars and seal. Yields approximately 5.
Blend mushroom soup and milk; reserve 1/2 cup. Combine remaining soup mix with rice, mushroom and onion soup mix and pour into a 2-quart baking dish. Arrange chicken on top. Pour reserved soup mixture over chicken and sprinkle with paprika. Cover. Bake at 325° for 1 hour. Uncover and bake 15 minutes longer.
Mix all ingredients except onions and cheese, and pour half of batter in 12-inch iron skillet. Sprinkle half of cheese and all chopped onion over batter. Then pour rest of batter over onion and cheese. Sprinkle remaining cheese over top. Bake at 400° until well done, approximately 25 minutes.
Heat pineapple with sugar; add gelatin which has been softened in cold water. Stir until melted; add lemon and cherry juices. Cool. Mash cream cheese and cherries which have been finely cut. Mix with pineapple mixture, adding a small amount at a time. Chill until slightly thickened. Blend Cool Whip with the pineapple mixture. Chill. Serves 10.
In a large skillet, bring to boil vegetable oil and butter. Add garlic; stir. Add carrots, celery, squash, zucchini and green and red bell peppers. Let cook for 10 minutes, stirring continuously. Add onions. Add seasoning to taste. Let simmer until tender.
Melt margarine, mix with Crisco and sugar, add eggs and beat well. Sift in dry ingredients while continuing to mix. Add milk and lemon flavoring. Pour into a greased and floured tube pan. Bake at 350° for 1 hour.
Bring to boil sugar and white syrup. Remove immediately. Add peanut butter. Stir until well blended. Add Special K cereal. Drop by spoonfuls, then form into balls.
Cut off top of pumpkin to make a lid. Clean out seeds and pulp. Bake hollowed out pumpkin shell on oven rack at 300° for approximately 1 1/2 hours. Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin). Remove from oven; serve, using the pumpkin as your serving dish. Yummy and decorative on a cold fall night.
Cream shortening; add sugar and cream well. Stir in beaten egg and vanilla and beat until fluffy. Stir together flour and salt and cut into creamed mixture with knives or pastry blender. Stir in nuts; shape into small balls (2/3-inch in diameter); place on baking sheet and bake in a 350° oven for 20 minutes. Cool slightly on baking sheet and roll in sifted powdered sugar. Store in loosely covered container. Makes about 7 dozen cookies.
Stir the cornstarch and soda together. Mix in the cold water. Stir over medium-low heat until the mixture has the consistency of mashed potatoes.
Preheat oven to 350°. Grease and flour tube pan. Sift together dry ingredients. Add the remaining ingredients. Mix well. (Batter will be thin.) Pour in prepared pan. Bake 45 minutes.
In 2-quart shallow baking dish (12 x 8 x 2-inch) arrange beans. Combine soup, wine, chicken and cheese; pour over beans. Bake at 350° for 25 minutes or until hot. Stir. Top with potato sticks. Bake 5 minutes more. Yields 6 servings.
Combine all ingredients. Mix well and store in airtight container. To make soup, combine 1/3 cup dry mix with 1 1/4 cups cold water in a saucepan. Stir over low heat until warm. Your favorite ingredient can be added, such as cheese, mushrooms or cooked celery. Yield: 2 cups.
Let butter come to room temperature in large mixing bowl. Add sugar and cream well. Add eggs, one at a time, beating well after each addition. Stir cream of tartar into flour. Alternate adding flour and cream, beating well. Add vanilla. Bake 1 hour and 10 minutes at 325° in a greased and floured tube pan.
Preheat oven to 350°. In a large pot, bring water and bouillon to a boil. Add pasta and boil 8 minutes or until just done; drain well. Spray a 9 x 13-inch glass baking dish with nonstick vegetable oil. Place half the pasta in dish and cover with half of the ham strips. Repeat with the remaining pasta and ham. Combine milk, egg substitute, flour, salt and pepper; pour over pasta and ham. Sprinkle with both cheeses and bake about 30 minutes or until custard is set and casserole is lightly browned. Makes 8 servings.
Cut tomatoes into 1/4-inch slices. Season with salt and pepper. Cover with cornmeal. Fry slowly in heated bacon drippings until browned. Turn once.
Pour oil into electric skillet to about 1/2 to 1 inch deep. Heat to 375 degrees. Combine the eggs and milk in a mixing bowl. Beat until blended. Add sugar and flour. Beat until smooth. Cover the bottom of the funnel with your finger. Pour about 1/4 to 1/3 cup of the batter into funnel. Hold the funnel over the skillet. Remove your finger and release the batter in a spiral motion. Fry until golden brown on one side. Carefully turn the funnel cake over and brown the other side. Remove from oil and drain well on paper towels. Sprinkle generously with powdered sugar. Repeat with remaining batter. Serve warm.
Mix and roll out. Fill with fruit. Fold and fry in deep fat at 375°. Needs no flour for rolling. Fruit should be cold.
Mix all ingredients in order listed; folding in berries gently. Bake at 375 for 25 minutes.
Melt margarine. Add bell pepper and onion. Cook until tender (do not brown). Add milk to corn. Remove pepper and onion from margarine. Crush saltines and add to margarine. Mix well. Put saltines in corn mixture. Save some for topping. Put in Pyrex dish and put saltine crumbs on top. Bake at 400° until brown.
Cream butter and sugar. Add and beat eggs. Sift together soda, salt, cinnamon and flour. Add to butter mixture. Fold in apples and nuts. Bake in an oblong pan at 350° for 45 minutes.
Saute onion and garlic in olive oil until tender; add sausage, cut in slices or ham and cook until lightly browned. Add parsley and diced pimentos; cook about 2 minutes. Add tomatoes, salt and chicken broth; simmer until sauce is well blended. Divide sauce in four parts; pour into 4 shallow ramekins. Break two eggs into each. Arrange cooked peas and asparagus around eggs, pushing down into sauce. Bake in preheated 350° oven until eggs are just set, about 20 minutes. Serve at once. Makes 4 servings.
Dissolve jello in 2 cups water. Add 1 can fruit and juice (frozen strawberries). Place in refrigerator until soft set (1 to 2 hours). Stir occasionally. In blender, combine mixture with cream cheese. In large bowl, mix in Cool Whip with whisk. Refrigerate. Garnish. Serve. Can use any combo of fruit and jello. Color of jello determines color of parfait.
Sift flour with sugar; add cranberries, walnuts and grated orange peel. Combine beaten egg and Wesson oil with orange juice. Add to dry ingredients, stirring just until moist. Bake in greased loaf pan in 350° oven for 50 minutes or until done (check after 40 to 45 minutes). Remove from pan and cool.
In large kettle, cook celery and onion in margarine until tender; stir in flour. Gradually add water, then remaining ingredients except milk and cheese; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add milk and cheese. Cook and stir until soup is hot (do not boil). Refrigerate leftovers.
Mix margarine, Crisco, sugar, almond extract, baking powder and vanilla together for 3 minutes on slow speed, 3 minutes on high speed. Add flour. Spread 2/3 of batter on a greased cookie sheet. Add cherry and blueberry pie filling. Top with rest of the batter. Bake at 350° for 45 minutes. Use long jelly roll pan.
Put in saucepan; stir constantly. Cook until clear and thick. Cool, then mix over vegetables.
Brown celery, onions and peppers together in oil until soft. Brown meat; add ingredients to the browned meat and let simmer 40 minutes to 1 hour.
Wash and hull strawberries. Add sugar. Heat gently until sugar dissolves so juice is drawn from berries. Cook rapidly until syrup is thick. Pack in sterilized jars. Seal.
Preheat oven to 350°. Roll into balls. Bake at 350° for 15 to 20 minutes.
Bring sugar, Milnot and oleo for 5 minutes, stirring constantly. Remove from heat and add chips and Marshmallow Creme (to taste). Also add peanut butter at this time if you used butterscotch chips. Pour into buttered 9 x 13-inch pan and let set.
Mix all the ingredients together. Sprinkle paprika and Parmesan cheese on top. Bake at 350° for approximately 1/2 hour or longer. Good with ham.
Sift all together; add enough milk for batter, not too thick. Melt 1/2 stick oleo in a Pyrex dish. Pour batter over melted oleo and pour on fruit (of your choice). Bake in moderate oven until brown.
Grind walnuts finely. Mix together walnuts, oats, eggs, sage and salt. Form into balls. Heat olive oil in frypan and brown "meatballs". Transfer meatballs to a shallow casserole and pour sauce over. Cover and bake in a 350° oven approximately 20 to 25 minutes. Remove cover last 5 minutes.
Preheat oven to 350°. Beat eggs well. Cream the butter and sugars together and add vanilla and eggs. Beat well. Mix all dry ingredients together. Stir all together with chips and M&M's. Drop by tablespoon onto cookie sheet and bake for 12 to 15 minutes. Do not overbake.
Cream butter and sugar; mix in sour cream. Beat real well. Add eggs, one at a time, then add flour. Mix and beat well. Put in a floured and greased tube pan. Start in a cold oven; bake in a 275° or 300° oven for 2 hours.
Heat oil and saute garlic until light brown. Add chicken strips and saute about 5 minutes. Remove chicken and most of the oil. Add mushrooms and butter. Saute until mushrooms are a little brown. Return chicken to pan along with lemon juice, parsley, pepper, oregano and broth. Simmer until hot and serve over pasta. Makes 4 servings.
In large Ziploc bag, mix well all the dry ingredients. Melt margarine in baking dish. Rinse potatoes; place in flour mixture. Place in baking dish. Bake 20 minutes on each side.
Spray an 8 x 13-inch pan with Pam. Arrange chicken pieces, vegetables and raisins. Mix gravy mix and 3/4 cup of water and pour over chicken and vegetables. Cover with aluminum foil. Bake at 350° for 2 hours. Serves 5.
Wash and cut into thin slices the 3 pounds of cucumbers. Soak in ice water 4 hours. Drain and pack into sterilized pint jars. Add 1 sliced onion to each jar, and 1/2 teaspoon mustard seed.
Crumble bacon on bottom of pie shell. Saute onions in butter until golden. Put into pie shell. Combine cheese, flour, salt and cayenne. Stir in the milk and eggs. Pour over onions and bake at 350° for about 40 minutes.
Melt butter. Peel bananas and split lengthwise. Simmer banana gently in butter, both sides. Baste with sauce. Serve on hot plate. Pour rum or liquor over bananas and light. Can use bananas, peaches or pears.