HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients, except pie crust. Prepare pie crust mix; roll to rectangle shape. Cut into triangles. Place a small portion of stuffing and roll (start at large end). Heat oven to 400°. Glue ends with water; glaze with egg yolk that has been diluted with water. Bake for 20 to 25 minutes on middle oven rack or until golden brown. Yields 16 croissants.
Mash all ingredients together with an electric mixer and put in a greased casserole dish.
Mix milk and lemon juice; add fruit cocktail. Pour into graham cracker crust. Let chill overnight. Optional: Top with 1 container of Cool Whip.
Cream butter or margarine with vanilla. Gradually add sugar and mix until thoroughly blended. Add coconut and knead until smooth. Roll into 1-inch balls. Shape like sweet potatoes or 2-inch sticks. Allow to harden at room temperature for about 1 hour. Roll in cinnamon or if preferred, roll in a combination of cinnamon and confectioners sugar. Makes approximately 40 candies.
Melt butter in medium saucepan; remove from heat. Stir in flour to make smooth mixture. Gradually stir in milk. Bring to boiling over medium heat, stirring. Reduce heat and simmer for 1 minute. Beat some of hot mixture into egg yolks; return to rest of mixture in saucepan. Cook, stirring, several minutes, until thickened. Remove from heat.
Combine potatoes, cheese, mayonnaise and onion. Place in a baking dish. Top with bacon and olives. Bake 1 hour at 325°.
Cream margarine and sugar until tight. Add eggs, cream and flavorings. Combine dry ingredients and add alternately with bananas. Use medium speed if mixing with an electric mixer. Stir in pecans and pour in 2 greased 9 x 5 x 2-inch loaf pans. Bake at 350° for 45 minutes to 1 hour. Yields 2 loaves.
Mix oil, chocolate and sugar. Add 1 egg at a time, blending well. Add vanilla. Stir in flour, baking powder and salt into oil mixture; chill overnight. Drop by teaspoon into confectioners sugar and roll into balls. Place 2-inches apart on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes (DON'T OVERBAKE).
Add salt to cabbage and let stand 1 hour. Drain; add carrot and pepper. Combine remaining ingredients and boil 1 minute. Let cool and pour over slaw. Put in freezer containers and freeze until ready to use. This recipe may be made in larger quantities.
Chop onions; saute in oil until soft. Crush garlic; add to onions. Chop or puree tomatoes; add to onions and garlic. Add the salt, pepper and curry powder to the sauce. Simmer for 5 minutes. You may need to add a little water to the sauce. Pull all skin and fat from chicken. Add chicken to sauce and simmer for 45 minutes, stirring occasionally. Serve with pita bread, rice and salad sprinkled with lemon.
Combine crumbs, 1/2 cup sugar, butter (melted) and cinnamon. Press into torte pan. Cream the cream cheese, 1 cup sugar and eggs, blending well. Add melted white chocolate, cornstarch, whipping cream and vanilla. Pour 1/3 mixture into crust. Put a few berries on top. Repeat twice. Bake at 350° for 55 to 60 minutes.
Melt butter; pour into a baking dish. Add oil, parsley, garlic, salt, cayenne and lemon juice. Mix. Add shrimp. Refrigerate for 1 hour. Arrange shrimp in a single layer in a large skillet. On medium heat, saute for 5 minutes. Turn and saute on other side 5 minutes, or until shrimp is pink. Remove from skillet; place on a platter and pour garlic mix over.
In pan, melt granulated sugar, stirring until an even amber color. Remove from heat and pour quickly into 9-inch pan. Coat bottom and sides with the melted sugar. Beat remaining ingredients except whipping cream until well blended. Pour into glazed pie pan. Place pie pan in pan of hot water (1/4 to 1/2-inch deep). Bake about 70 minutes at 350°. Cool. Loosen sides of custard with a knife. Invert cake on top of custard, then invert serving plate on top of cake. Turn over all at once. Decorate top of flan with whipped cream as you like.
Saute in margarine, garlic and onion (do not brown; cook until tender). Add water, bouillon, carrots, potatoes and caraway seed. Cook slowly until vegetables are tender. Add sauerkraut and sausage; heat through. Stir in sour cream mixture. Heat and serve.
Combine water and dry yeast. Pour yeast mixture plus 4 cups self-rising flour into remaining ingredients. Stir well. Better if refrigerated overnight. Fill 1/2 in muffin pan. Bake at 350° for 15 to 20 minutes.
Mix pineapple and cheese. Mix sugar, flour and juice. Combine the two mixtures and put into greased casserole, then put mixture of margarine and crumbs on top and bake at 350° for 25 minutes.
Cook cauliflower (which has been broken apart), until tender and arrange in greased casserole pan. Then wash mushrooms and simmer 30 minutes. Cut the mushrooms in slices; cook 3 minutes in 1 tablespoon fat, turning frequently. Next melt 4 tablespoons butter in saucepan. Add finely chopped onion; cook until tender. Add flour while stirring constantly. When smooth add milk and mushroom liquid. Add salt, paprika and mushroom slices and sprinkle with bread crumbs mixed with 2 tablespoons butter and paprika. Bake in oven 30 minutes.
Heat oven to 375°. Prepare pastry. Beat eggs, sugar, salt, butter and syrup with rotary beater. Stir in nuts. Pour into pastry-lined pan. Bake 40 to 50 minutes or until filling is set.
Preheat oven to 325°. Clean mushrooms. Remove stems. Saute caps in oil until coated with oil. Drain. Chop stems to make 1/2 cup. Saute with onion and garlic. Simmer for 10 minutes. Stir in bread crumbs, parsley, cheese, egg, oregano and salt and pepper to taste. Spoon mixture into mushroom caps. Dot with butter and bake for 30 minutes.
Sift together all dry ingredients. Add eggs, oil and vanilla. Mix well. Add pears and nuts. Bake at 350° for 1 hour and 15 minutes in a greased and floured tube or Bundt pan.
Combine first 5 ingredients in a large bowl; toss well. Combine yogurt and next 6 ingredients in a bowl; stir well. Add to pasta mixture, tossing to coat. Cover and chill. Garnish with fresh dill weed, if desired. Yield: 6 servings (serving size: 1 cup). Calories: 224; fat grams: 6.6.
Over medium heat, bring sugar and Karo to light boil. Add peanut butter and Rice Krispies.
Cream butter and sugars. Add remaining ingredients in order. Mix well. Drop by spoonful onto greased cookie sheet. Bake at 350° for 8 to 10 minutes.
In medium size bowl, mix flour, milk and sugar. Cut stick of butter into 1/4-inch pats and layer on bottom of an 8 x 8-inch pan. Pour batter over butter. Pour pie filling in middle of batter. Bake at 400° for 20 minutes.
Boil potatoes until tender. Peel and slice. Place in baking dish. Mix remaining ingredients; heat in a saucepan until boiling. Pour over potatoes. Bake for 25 minutes in 350° oven.
In mixing bowl put confectioners sugar. Make a hole in the center of it. Put margarine, milk, peanut butter and graham cracker crumbs in the hole. Work up well. (Add more milk if necessary.) Form into balls and dip into icing. (You can double the mixture and still have enough icing without doubling the icing.)
Freeze whole lemons, limes and oranges to act as ice. Looks pretty and does not water down punch. Mix all ingredients together. Mixes well with any champagne, liquor, etc.
Bake yellow cake mix according to directions. Cool completely. Beat milk and pudding; add slowly to whipped cream cheese and put on cake. Add drained pineapple. Top with Cool Whip. Top with coconut.
Mix all ingredients together. Form into balls. Bake at 375° for 10 minutes. Serve hot. May be frozen before baking. Freeze on cookie sheet first, then transfer to plastic bags for freezer storage. Thaw before baking.
Dissolve gelatin in water. Refrigerate until it begins to set, then stir in cucumbers, celery, onions, sour cream and cottage cheese. Pour into 1-quart mold and refrigerate until set.
In a pot, boil 1 cup water. Add lima beans and carrots; cover and cook for 15 to 20 minutes until tender. Drain; reserve 1/3 cup liquid.
Blend first 4 ingredients, then mix at medium speed for 2 minutes. Place in 9 x 13-inch pan and sprinkle with brown sugar. Bake at 325° for 45 minutes or until cake springs back when touched lightly in center. Remove from oven and put icing on immediately while warm.
Mix oil, mustard, sugar and tomato soup. Add vinegar, Worcestershire sauce, salt, pepper, paprika and garlic. Mix. Let set overnight in fridge. It's wonderful.
Melt margarine; stir in flour. Add milk, wine, hot sauce and cheese. Heat sauce until cheese melts; pour over fish. Bake at 350° for 40 minutes. Bake uncovered.
Mix all ingredients. Shape. Grill or broil. May also be frozen with sheets of waxed paper between.
Mix all ingredients together in a big bowl, adding any or all of the last ingredients. Mix all and bake in muffin tins at 350°.
Saute onion in oil, add everything else. Simmer for a while. Best made a day or so ahead of time. Brush on meat just before removing from charcoal, oven or microwave to avoid scorching. Makes about 2 cups. Adjust ingredients to taste.
Butter sides of a heavy 2-quart saucepan. Combine the sugar, salt and milk. Heat and stir until sugar is dissolved. Bring to rolling boil and boil for about 8 minutes. Turn off heat. Add the chocolate pieces and vanilla. Beat until chocolate is melted. Add the Marshmallow Creme, beating until all is well blended. Add nuts. Turn into a shallow 10 x 12-inch buttered pan and chill. Cut into squares.
Place rice in bottom of 10 x 6 x 2-inch baking dish. Cook broccoli, carrots, zucchini and green beans in boiling water until tender. Spoon vegetables over rice. Top with marinara sauce. Cover and bake at 375° for 30 minutes. Combine cheese; sprinkle over casserole. Return to oven to melt cheese for about 5 minutes.
Melt butter in pan. Sprinkle brown sugar in melted butter. Layer peaches on top of brown sugar. Mix flour, sugar, baking powder and milk; pour over peaches. Bake at 350° for 45 minutes or until done.
Cut meat into serving size pieces and roll in flour. Sprinkle with salt and pepper. In a skillet, brown meat on both sides in oil. Top with onions, celery and carrots. In a medium bowl, combine tomatoes, Worcestershire sauce and oregano. Spoon over veggies. Cover and simmer for 1 1/2 - 2 hours.
Cream butter and sugar until light. Add eggs, one at a time, beating after each addition. Sift dry ingredients together and add alternately with sour milk. Heat sweet milk; add a little at a time, then add vanilla and nut meats. Bake at 400° until done. Frost with caramel icing.
Boil crushed pineapple and sugar for 5 minutes. Mix in jello powder and cool. Beat together chilled milk and cream cheese, whipping until stiff.
Combine all ingredients except ribs in medium sized mixing bowl. Place ribs in large 17 x 12 x 2 1/2-inch Redi-Pan roasting pan; pour sauce over ribs. Cover with heavy-duty Reynolds wrap or other aluminum foil and marinate in refrigerator 3 hours. Preheat oven to 350°. Bake, covered, 55 minutes. Remove foil; turn ribs over. Bake, uncovered, 55 minutes, basting every 15 minutes. To serve, cut into 2 or 3 rib sections. Makes 6 servings.
Saute onion in butter until soften. Add the bay leaf, thyme stock, tomatoes and salt and pepper to taste. Simmer 20 minutes. Add turkey and simmer 5 to 10 minutes. Remove bay leaf and serve garnished with additional minced thyme if desired and serve.
Wash chicken in cold water and place in baking dish. Mix all other ingredients and pour over chicken. Preheat oven to 350°. Bake 20 minutes uncovered. Cover and bake 30 minutes more or until chicken is done.
Crush tostados in bottom of casserole dish. Boil, debone and cut chicken into bite-size pieces and layer on top of tostado chips. Mix cream of mushroom and Ro-Tel tomatoes and pour over chicken. Cover with cheese. Bake at 350° for about 30 minutes. Delicious served over rice or noodles.
Mix flour and salt together. Pour oil and milk into measuring cup but do not stir. Pour all at once into flour mixture and stir lightly until just mixed. Roll 1/2 between waxed paper. If paper begins to wrinkle, turn over and roll the other side. Peel off top paper and turn into pan and peel off other paper.
Cut beef cubes in 1/2-inch strips across the grain. Combine flour, 2 teaspoons salt and pepper. Dredge meat and brown in hot fat in large frying pan, 1/3 at a time. Drain tomatoes, reserving liquid. Break tomatoes into pieces and set aside. Add reserved tomato liquid, water, onions and dill seed. Cover and cook slowly 1 hour and 15 minutes or until tender. Add tomatoes and cook 5 minutes. Cut eggplant into 1/2-inch slices. Pare and place in large saucepan with boiling water and salt. Boil 5 to 10 minutes, turning occasionally. Remove to absorbent paper and pat dry. Combine Parmesan cheese and bread crumbs. Sprinkle half the crumb mixture in bottom of a 2 1/2-quart casserole. Place eggplant in layers in casserole and sprinkle with remaining crumbs. Add meat mixture and top with Mozzarella cheese. Cover and bake in moderate 350° oven for 15 to 20 minutes or until eggplant is done. Makes 6 to 8 servings.
Sprinkle wing pieces with salt and pepper. Cook in hot oil for 10 minutes or until golden brown. Drain well. Melt butter and add hot sauce to taste; add vinegar. Put wings on platter and pour butter mixture over them.
Beat all ingredients; pour into unbaked pie shell. Bake at 400° for 10 minutes, then reduce heat to 350°. Bake for 25 to 35 minutes, or until done.
Dissolve yeast in warm water; mix all the ingredients together. Place in greased bowl in refrigerator for at least 7 hours (can make up dough the night before). Make rolls out 1 1/2 or 2 hours before serving time. Cook at 400°. Makes about 2 dozen rolls. Dough will keep in the refrigerator a week or so.
Bake cornbread according to package directions. Set aside. Cook eggplant and mash. Add crumbled cornbread and milk to mashed eggplant. Saute celery, onion and green pepper. Add cream of chicken soup and poultry seasoning. Mix all together and bake at 350° for 1 hour. Fifteen minutes before you take it out of oven, add cheese (grated) to top of casserole, enough to cover.
Bring to a full rolling boil and continue to boil for 5 minutes: white sugar and milk. Crush the crackers; chop the nuts. As soon as you take the sugar mixture off the stove, add the crackers, vanilla, peanut butter and nuts and stir until it starts to thicken. Then put into a buttered pan. Cut when cool.
Grind wafers. Set 1 cup aside for topping. Heat 1 stick margarine. Mix 2 cups wafer crumbs. Press in oblong dish. Mix Cool Whip, cream cheese and sugar together. Add 1/2 to crust. Add can of pie filling. Then add the other half. Sprinkle 1 cup crumbs on top. Chill overnight.
Combine ingredients; mix well. Cover and chill 2 hours. Serve on bed of lettuce. Makes 4 servings.
Saute onions, celery and bell pepper in butter. Drain liquid from one can of peas. Mix peas, liquid, sauteed vegetables, soup, water chestnuts and pimiento. Place in casserole dish and sprinkle crumbs over top. Bake at 350° for 45 minutes.
Saute onion and pepper in butter. Mix all ingredients together, then add salt and pepper to taste. Add 3 tablespoons sugar. Place in 9 x 13-inch baking dish and cover with grated cheese. Bake at 350° for 45 minutes.
Mix and drop onto greased pan. Bake at 350° for about 12 minutes or until light brown. For a ginger cookie, add 1 teaspoon ginger instead of the vanilla.
Preheat oven to 425°. Combine all dry ingredients. Stir in milk and oil. Gradually add boiling water, stirring until batter is a thick pouring consistency, not runny. Pour into greased and heated cast-iron skillets or muffin pans and bake until deep gold in color.
Boil chicken in 4 cups water until meat comes off bones easily. In another pan, boil together 1/2 cup rice, onion and boiling water. When rice is done, put it in the bottom of a 9 x 13-inch pan. Cover with chicken pieces. Take the chicken broth and make a gravy with flour, yolks and salt. Pour gravy over meat and top with bread crumbs browned in butter. Bake at 350° uncovered for 1/2 hour.
Mix together first 6 ingredients and add mayonnaise and cold water. Bake at 350° until done.
Pare and slice apples; put sugar and cinnamon on apples and mix, then let stand. Mix eggs, sugar, baking powder, vanilla, oil and flour. Add apple mix by hand. Bake in tube pan, greased and floured at 350° for 1 hour and 15 minutes.
In a large nonstick skillet coated with nonstick cooking spray, cook and stir onion until tender. Add spinach; cook and stir over medium heat until heated through. Reduce heat to low; stir in cream cheese and sour cream. Add the artichoke hearts, Parmesan cheese, salt, pepper and red pepper flakes. Cook for 1 to 2 minutes or until heated through. Transfer to an ungreased 1 1/2-quart microwave-safe dish. Sprinkle with Cheddar cheese. Cover and microwave on High for 2 to 3 minutes or until cheese is melted. Serve warm with Melba toast or pita chips. Yield: 18 servings.
Brown meat; add onion. Combine ingredients except 1/2 of cheese. Pour into greased baking dish. Top with remaining cheese. Bake at 350° for 20 minutes.
Steam or boil zucchini until tender; chop squash well. Add butter to frying pan and saute onion until it turns clear. Add onion to squash; mix well. Mix in beaten egg, sugar, salt, pepper and baking powder. Stir in crumbled crackers and mix well. Place in buttered casserole dish. Bake in preheated oven at 350° for 25 minutes.
Fry hamburger and onion together. Drain off grease. Put into baking dish or casserole. Put corn on top of hamburger. Top off with potatoes. Bake in oven at 350° for 25 minutes. Put pad of butter on top, if desired, for browning.
Flour and brown pork chops. Mix together tomato sauce and soup. Add spices to taste. Reserve 1/2 cup mix for topping.
Mix and pat into a 9 x 13-inch pan and bake at 350° for 15 minutes or until golden brown. Let cool.
Beat all ingredients until very thick. Shake well before using. This is delicious served over a fruit salad of grapefruit sections and kiwi.
Heat oven to 325°. In large mixer bowl combine all cake ingredients. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth (1 - 2 minutes). Pour into greased and floured 12-cup Bundt pan or 10 inch tube pan. Bake for 55 - 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
Thoroughly cream together vegetable shortening, butter and sugar. Add eggs, one at a time, mixing well after each addition. Add orange drink alternately with sifted flour. Add flavorings. Put into greased and floured 9-inch tube pan and bake at 325° for 1 hour and 10 minutes, or until cake tests done. Cool 10 minutes. Remove from pan. Cool before icing. Top with icing.
Crust: In medium saucepan over very low heat, melt chocolate chips and butter, stirring until smooth. Stir in graham cracker crumbs. Remove 1/4 cup mixture for later use. Press remaining graham cracker mixture evenly in 13 x 9-inch baking pan.
Mix the milk, butter and salt in a heavy saucepan. Bring to a boil. Add the flour all at once, stirring well with wooden spatula. Cook the dough for 2 or 3 minutes on medium heat to dry out and then place in cold bowl.
Select a pan large enough to hold the chicken without overlapping. Melt 3 tablespoons butter. Mix the flour, mustard, paprika, pepper and salt in a paper bag. Shake the chicken pieces in it one at a time. Lay the floured chicken in the pan; turn in the butter once. Dot with small pieces of butter. Bake in a moderate oven at 350° for 35 minutes for small chickens or 45 minutes for large. Turn once during this time. Turn the oven to a very hot 450° and bake 10 to 15 minutes more, until chicken is brown and bubbly. Makes 4 servings.
Mix flour, salt, pepper, paprika, thyme and onion powder. Dip chicken in buttermilk and then into dry ingredients, coating well. Pour butter into baking dish, place chicken in butter and turn to coat. Place chicken, skin side down, in a single layer. Bake at 400° for 30 minutes. Turn chicken and bake for another 30 minutes or until tender.
Place a medium saucepan over medium heat and add oil. When oil is hot, add onions and sweat them until translucent. Add cream, chicken stock and herbs. Bring mixture to a simmer, then turn off heat and set mixture aside. Slice the root vegetables thin and place them in alternating fashion in a casserole dish, filling dish just 3/4 full. Strain cream mixture through a fine sieve and pour it over the vegetables in the casserole. Sprinkle top with bread crumbs and cover dish with aluminum foil. Bake at 400° for 45 minutes to 1 hour or until vegetables are soft and tender. Remove foil from top of casserole and bake for 15 minutes, until bread crumbs are golden brown. Let stand 5 minutes before serving. Serves 6 to 8.
In a mixing bowl, stir together egg, buttermilk or sour milk, onion and water; set aside. In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Add egg mixture to cornmeal mixture; stir just until moistened.
Melt oleo; add sugar, flour and nuts. Mix, then press into 9 x 13-inch baking dish. Bake 15 minutes at 375° or until light brown.
Melt chips; add noodles and nuts. Add a little paraffin. Stir to blend. Drop by teaspoon on wax paper. Let cool.
Combine sugar, salt and cornstarch. Stir in water and cook 15 minutes. Add butter. Pour over sweet potatoes in a flat pan, so each piece is covered. Bake at 350° for 1 1/2 hours.
Place a small piece of garlic and 2 pods hot pepper and small head of dill in clean jars. Bring water, salt and vinegar to a boil; add sliced or small whole cucumbers to jars and pour boiling mixture over this. Add a pinch of alum to each jar and seal. Let stand for 2 weeks. Makes about 5 quarts of pickles.
Cream butter and sugar well. Add eggs, one at a time and mix thoroughly. Gradually add flour, baking powder and then the fruit and orange rind. Nuts may be added to the mixture or sprinkled in bottom of pan before adding the batter. The cake is baked in a special grooved pan which is about 4 inches across and 11 inches long and resembles a tube which has been cut lengthwise. Grease and flour pan and add batter. Bake at 350° for 60 minutes. Cool a few minutes and then turn pan upside-down on a wire rack to cool completely.
Remove roast poultry to a serving platter; keep warm. Leaving crusty bits in the roasting pan, pour pan drippings into a large measuring cup. Skim off and reserve fat from the pan drippings. (To skim the fat from the drippings, tilt the measuring cup and spoon off the oily liquid that rises to the top.)
Pick over peas and soak overnight or according to package directions. Boil for 10 minutes in water to cover. Drain; discard water. Place peas in deep kettle. Add cold water, salt pork, vegetables, salt and pepper to taste and allspice. Simmer, covered, over lowest possible heat for 2 to 3 hours. Makes 6 to 8 servings.
Mix together peanut butter and butter. Then add powdered sugar; mix well! Roll into small balls. Melt chocolate chips in double boiler with paraffin wax. Dip balls into chocolate and lay on wax paper.
Preheat oven to 350°. Peel pear. Slice in half and remove the core; dice. Melt butter in saucepan until half melted. Place 2 1/2 cups flour, baking powder and salt in bowl and mix together. Add milk and butter and stir until completely mixed. Sprinkle about 1/4 cup flour on kitchen surface. Place dough on floured surface and knead about 5 times. Gently even it out with your hands and then roll out to 1/2-inch thickness. Cut circles out of dough with cookie cutter. Cut as many as you can. Arrange on cookie sheet. In a mixing bowl, add egg and water and stir with fork until blended. Dip finger into egg and then dab it around the edge of each circle. Spoon a generous amount (1 teaspoon) of marmalade or jam in the center of each circle and about 2 to 3 pieces of pear chunks on top of the marmalade. Fold each circle in half, using a fork to press the edges together. Bake in oven until golden brown, about 20 minutes. This recipe makes 10 filled biscuits. Let cool 10 minutes and enjoy.