HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, Karo syrup and water in saucepan; bring to a rolling boil. While this mixture is boiling, beat egg whites until stiff. Syrup mixture will be done when a small amount dropped into a cup of cold water forms a firm ball. When done, pour slowly into beaten egg whites, stirring constantly. Add nuts and vanilla until mixture begins to get firm, then drop by spoonful onto buttered cookie sheet.
Beat yolks and sugars together. Add butter and cream. (Can use mixer.) Add soda to buttermilk; mix into sugar mixture. Add raisins, jam, mincemeat and preserves; mix well. Put cinnamon, cocoa, cloves and nutmeg into flour. Mix all these together; add nuts. Beat egg whites and fold in last.
Cook rice in salted water. Drain dry. Add milk, sugar, eggs, salt cardamon seed and butter. Pour into casserole and sprinkle cinnamon over the top. Bake at 400° until firm.
Brown ground beef with onions, bell peppers and jalapenos. Drain beef. Add refried beans. When beans are smooth, add to Hamburger Helper cooked according to directions. When Helper is completed, mix in corn, salsa and sour cream. Add corn chips on top to garnish with dab of sour cream and salsa. Ready to serve.
Combine all ingredients and mix well. Drop onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Cool about 1 minute on cookie sheet.
Mix flour and salt. Sprinkle meat that has been cut into bite size strips with flour mixture. Melt butter. Add onions and garlic. Cook until tender, but not brown. Remove from skillet and brown meat well.
Mix all ingredients. Grease 11 x 17-inch pan. Bake at 350° for about 1 hour.
Mix cream cheese and Sprite. Add fruit. Fold in Dream Whip. (May use Cool Whip instead.) Chill and serve.
Dissolve lemon juice and honey. Add gin. Put in crock and let stand overnight. (Leave lemon rinds in mixture.) Next morning squeeze rinds and strain. Makes about 1/5 and a half. Serve in old fashion glasses over shaved ice.
Do not peel zucchini; shred. Peel turnip and shred. Chop onions, pepper and celery. Put vegetables in a bowl. Combine sugar, vinegar, oil and salt. Mix well and pour over vegetables. Cover and chill for 1 hour or as long as 2 days. Serves 6 to 8.
In a skillet, cook beef over medium heat until no longer pink. Meanwhile, quarter the biscuits; place in a 3 quart greased, shallow baking dish. Top with the pizza sauce. Drain beef; sprinkle over biscuits and sauce. Layer with green peppers, onion, mushrooms, pepperoni and cheeses. Bake, uncovered, at 350° for 25 to 30 minutes or until cheese is melted. Let stand 5 to 10 minutes before serving. Serves 6 to 8.
Thoroughly mix together all ingredients. Pat into a plastic lined 8 x 8 x 12 inch pan. Cover and chill. Cut into small squares to serve ecstasy.
Cream margarine and shortening together. Add eggs, 1 at a time. Cream each time you put the eggs in. Add flour a little at a time, then add flavoring. Cook at 300° for 1 hour. Do not open oven during this time.
Cut bananas in 1 to 2-inch pieces. Roll in lemon juice to prevent turning dark. Soften cream cheese in microwave oven. Blend in the powdered sugar. Coat banana pieces with cream cheese mixture. Roll in coconut.
Brown sausage and hamburger and drain. Cube Velveeta and mix with hamburger and sausage until melted. Add spices. Mix well and spread on cocktail rye slices. Place under broiler until bread is toasted. Serve warm.
Place onion, mustard, salt, sugar and vinegar in blender. Blend until smooth. Slowly add oil while blender is still running. Fold in poppy seed after dressing is made.
Blend 1/3 cup melted butter with the chocolate wafers and pat into a 9-inch pie pan. Chill. In a double boiler, melt marshmallows and milk. Melt slowly, stirring often. Cool to room temperature. Whip the cream and fold into marshmallow mixture. Add liqueurs. Pour into chocolate crust and freeze.
Mix the ingredients and garnish with 6 oranges, 3 lemons and 3 limes, sliced; also sliced strawberries. Serves 100.
Measure flour, baking powder, salt and sugar in a bowl. Add beaten eggs and water. When adding water, start off by adding 2 1/2 cups water. If the batter is too thick, add more water.
Coat bottom of loaf pan (8 1/2 x 4 1/2 x 3-inches) with vegetable cooking spray. Dust with flour and set aside.
Mix together sugar and oil. Add 4 eggs, one at a time, beating well. Mix in salt and vanilla. Sift flour and add 1 cup at a time. Beat well. Spread 3/4 of batter onto a greased cookie sheet. Cover with pie filling. Dribble remaining batter over pie filling. Bake at 375° for 10 minutes or 350° for 30 minutes. Cut into squares.
Mix sugars and oleo in large bowl until light and fluffy. Add oil, egg and vanilla; mix well. Mix flour, soda, cream of tartar and salt in small bowl. Stir into creamed mixture. Add oats, cereal, coconut and pecans; mix well. Drop by round teaspoons onto cookie sheet. Flatten slightly. Bake at 350° for 10 minutes or until lightly browned. Makes 48 cookies.
Mix ingredients. Add milk until very moist. Bake about 25 minutes at 350°.
Cream egg, sugar, oleo and vanilla. Add water (drain water from cooked raisins; cool). Sift and add flour, cinnamon and soda. Add raisins and nuts. Bake on cookie sheet at 325° for 30 minutes.
Cut wing into 3 parts. Discard tips. Sprinkle wings with garlic powder and pepper. Stir-fry in oil until almost done. Add soy sauce and cook 2 to 3 minutes. Serve over rice.
Melt margarine in a casserole dish, then add rice. Mix in onion soup mix, then add 2 cups water. Mix well. Bake in covered dish at 350° for 30 to 45 minutes.
Mix flour, salt and pepper. Rub or pound into both sides of meat. Heat oil in heavy skillet. Brown meat on both sides. Blend beef broth, water, barbecue sauce and chili powder; pour over meat. Cover. Simmer 1 hour. Add green pepper and olives. Simmer 1 to 1 1/2 hours longer. Skim fat. Thicken gravy.
Spray casserole dish with nonstick spray. Spread rice over bottom. Add water, then add 1 1/2 cans of soup. Salt and pepper pork chops and put on top. Add rest of soup. Bake 35 to 40 minutes at 350°.
Sift together the flour, salt, soda, baking powder and cinnamon. Beat together the sugar, oil and eggs. After beating, stir in the pumpkin. Add flour mixture and batter mixture together. Beat well. Put in a 9 x 13-inch cake pan that has been greased and floured. Bake 40 minutes at 350°.
Prick and bake pie shell for 10 minutes at 450°. Set aside. Combine chocolate pudding, egg yolks, 1/4 cup sugar and milk. Cook over medium heat until thickened, stirring occasionally. Pour pudding mixture in pie shell. Beat egg whites and 1/4 cup sugar until stiff. Spread beaten egg whites over pudding mixture and bake in preheated 350° oven for 10 minutes or until brown.
Beat eggs until light yellow. Add next 3 ingredients. Mix until well blended. Sift together next 4 ingredients. Add to first ingredients and mix well. Add nuts or raisins. Bake in tube pan or 9 x 13 x 2-inch pan at 350° for 1 1/2 hours.
Preheat oven to 300°. Combine crumbs, almonds, sugar and margarine. Press firmly on bottom of a 9-inch spring-form pan. In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Stir in toffee pieces. Pour into prepared pan. Bake 50 minutes or until center is set. Turn oven off; remove from oven. Run a knife tip around edge of pan. Return to oven and let cool in oven with oven door slightly open. Chill thoroughly. Remove side of spring-form pan. Garnish as desired. Refrigerate leftovers. Makes one 9-inch cheesecake.
Combine in mixing bowl: 1 cup water, sugar, milk and salt. Dissolve yeast in 2 tablespoons warm water for 3 to 5 minutes. Combine the 2 mixtures. Beat 2 cups flour gradually into the mixture. Cover the bowl with a cloth and let the dough rise in a warm place (about 85°) for about 1 1/2 hours or until it collapses back into the bowl. Beat in butter. Beat or knead in the remaining flour. Grease the inside of the muffin rings and fill 1/2 full with the batter. Let them stand on a lightly greased cookie sheet until the dough has doubled in bulk (it should now fill the muffin ring).
Melt the butter in the deep casserole dish which you will use for baking the cobbler. Set aside.
Brown beef; spoon off fat. Add next 7 ingredients. Simmer approximately 30 minutes. Cook noodles; rinse and combine remaining ingredients in bowl except Mozzarella cheese. Layer noodles, cottage cheese, Mozzarella, then meat sauce. Repeat. Bake at 375° for 30 minutes. Let stand 10 minutes before cutting into squares.
Press graham cracker crumbs in 9 x 13-inch pan. Cover bottom of pan. Mix pudding according to directions. Mix Cool Whip with prepared pudding mix. Pour over crumbs. Cover with crumbs. Put cherry pie filling on top. Pie filling can be sweetened with Equal.
Cook chicken in salted water. Cool, remove from bone and cut into bite-size pieces. In large casserole dish, put layer of chicken and layer of mixture of asparagus, soup, pimiento and almonds. Repeat. Bake in 350° oven, 30 minutes. Sprinkle onions on top and bake 5 minutes more.
Saute pecans in margarine until golden brown; cool. Mix rest of ingredients in blender, then add pecan mixture. Place in ice cream freezer, then freeze according to manufacturer's directions.
Mix all ingredients together and pour into greased bread pan. Bake at 350° to 375° for 1 hour. For a variety, add 2 tablespoons onion soup mix or 1/2 cup grated cheese. Makes 1 loaf.
Heat greases; add bread, seasonings and eggs. Stir and brown lightly on stove. Add milk to make a mushy batter. Cook until fairly dry. A little sugar may be added if desired.
In large bowl, stir together all ingredients until well mixed. Cover; refrigerate 1 hour before serving. Makes 10 cup salad.
Preheat oven to 350°. Grease 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. In large mixing bowl, mix water, biscuit mix, mustard and 1 cup cheese. Pour batter into pan. Sprinkle with 1/2 cup of remaining cheese and dot with butter. Bake 45 minutes. Cool in pan 15 minutes on rack before slicing.
Cut up sausage, chicken, carrots, celery, green pepper, garlic, onion and fry in oil (don't fry green onions or parsley). You may have to do one at a time. Once fried, put in big casserole dish. (Don't do the shrimp yet.) Add the broth, rice and tomato paste and mix well. Bake at about 350° for about 40 minutes. The broth will be absorbed when done. If too dry, add some water. Take it out of the oven and add cayenne pepper, pepper and salt. Add recently fried shrimp. Cook 10 more minutes. It's done. Add the uncooked, cut up green onions and parsley.
Mix butter, peanut butter and sugar. Make into balls the size of buckeyes. Refrigerate for 2 hours.
Combine ingredients and put in casserole. Bake uncovered in 375° oven for 25 minutes. This may be made ahead, adding onion rings just before putting in oven. Serves 6 to 8.
Preheat oven to 375°. In large saucepan, melt margarine; stir in flour, bouillon and pepper. Over medium heat, gradually add milk; cook and stir until mixture thickens. Add remaining ingredients except biscuit mix; mix well. Pour into 2 1/2-quart baking dish. Prepare biscuit mix according to package directions for rolled biscuits. Roll out to cover dish; cut slashes in center of dough. Place on top of dish; crimp edges. Bake 40 minutes or until golden. Refrigerate leftovers.
Steam the sprouts until they are barely cooked through and still very crisp. Drain and dry out over the heat for a moment. Meantime, saute the garlic in the olive oil until just wilted. Add the sprouts and shake the pan well. Add the lemon juice and pepper and shake again. Spoon into a heated serving dish and sprinkle with grated Parmesan cheese. Serve at once.
Cook chicken breasts and sausage until well done, then add cabbage. Let come to a boil, then turn down to low and let steam 10 to 15 minutes.
Brown ground meat. Light salt and pepper. Finely chop onion and green pepper. Add to ground meat. Drain off excess fat. Add 4 to 6 ounces of tomato sauce. Cook for 10 minutes or so to blend flavors. Spoon meat mixture into pie shell.
Heat the olive oil in a wok or large skillet. Add the bell pepper and zucchini. Stir-fry for 3 minutes. Add the shrimp, garlic and scallions. Stir-fry over high heat for a few more minutes. Add the snow peas. Stir-fry until the shrimp begin to curl. Add the lemon juice and zest. Stir-fry until the shrimp turn pink. Remove to a serving platter using a slotted spoon. Season with salt and pepper. Sprinkle with parsley and chives. Serve with orzo, rice or noodles.
Boil potatoes with jackets on until tender. Let cool completely. When ready to cook, peel and coarsely shred the potatoes. Add green onions (use some of the tops for color). Add salt, butter and sour cream, then toss very lightly. Bake in 9 x 13-inch casserole at 350° for 30 to 40 minutes, until golden and crispy on the edges.
Cut pork into 1-inch cubes. Add cold water and boil 20 minutes or until tender. Cool and sprinkle heavily with soy sauce. Dredge in flour or cornstarch and set aside. Prepare onions, peppers and celery to keep cold. Mix sugar, soy sauce, pineapple juice, vinegar, water and cornstarch. Cook over low heat until thickened, stirring constantly, until thickened. Deep fry pork until crisp and brown, but not hard. Remove and drain. Stir-fry onion, green pepper and celery for 1 minute in oil. Pour sauce over pork; mix in vegetables and pineapple. Mix thoroughly and serve hot.
Brown the ground beef and drain. Set aside. Brown pork sausage and drain. Set aside. In a large fry pan, add oil and heat. Add garlic, ginger, and pepper. Simmer for one minute. Add onion and celery and simmer for two more minutes, stirring occasionally. Add carrots, cook and stir for two minutes. Add broccoli slaw, stir and simmer two more minutes. Add cole slaw, stir and simmer one more minute. Add both meats and stir well. Simmer one more minute. Add soy sauce and stir. Heat thoroughly (about 2-3 minutes). Pour into a colander and drain well. Refrigerate mixture overnight to chill.
Remove fat from steak. Sprinkle both sides of meat with tenderizer. Pound flour into meat (both sides). Use a little flour at a time. In a covered skillet, melt 3 tablespoons of margarine and brown meat. Put meat to side and brown onion; add margarine if needed. Combine 2 cups water with bouillon, catsup and pepper; stir. Pour over meat. Turn heat low; simmer, covered, for 45 minutes or until tender. Stir occasionally and do not let simmer dry. Add water to keep liquid level at about 2 cups. Mix 1/4 cup cold water with 4 tablespoons of flour; stir until smooth and add slowly to make gravy. Stir constantly. Serves 4 to 5.
Cook hamburger meat and add taco mix as directed, but more water. Then in deep casserole dish, combine 1 layer large Fritos, 1 layer taco meat with sauce and 1 layer grated Cheddar cheese. Repeat. Bake at 350° for 30 minutes or until bubbles.
Mix together and form into small balls. Bake at 400° for 10 minutes.
Beat butter, sugars, vanilla and water together until creamy. Beat in egg. Sift flour, salt and baking soda together and mix in. Spread in greased 9 x 13 x 2-inch pan. Sprinkle with 6 ounces semi-sweet chocolate chips. Bake at 375° for 2 minutes. Run a knife through dough to marbleize. Bake 12 to 14 minutes more.
Brown in skillet bacon, hamburger and onion. Drain excess grease off. Mix together catsup, brown sugar, salt, vinegar, mustard, lima, kidney and pork and beans. Stir in meat mixture. Bake 1 1/2 hours at 300° in covered casserole (works well in crock-pot also).
Mix yogurt, cucumber or garlic and chives in bowl. Blend cottage cheese and lemon juice in blender. Add to yogurt mixture. Refrigerate several hours for flavors to blend.
Place all ingredients in mixing bowl and mix with wooden spoon, do not beat. Add 3/4 c. warm water. Mix well and pour into a 9 inch unbaked pie shell. Bake at 350° about 30 minutes.
Stir ingredients together. Pour into pan. Sprinkle with 2 cups corn flake crumbs. Bake at 350° for 45 minutes or until done.
Grind cucumbers, pepper and onions. Add tomatoes and carrots and drain. In a double boiler pan over warm water dissolve 3 tablespoons of ground mixture. Soak gelatin in mixture. Add this mixture to the vegetables and fold in mayonnaise. Leave in refrigerator overnight. Spread on bread when ready to serve.
Spray a 9 x 3 x 2-inch pan with Pam. Line pan with cherry filling and spread pineapple over this. Sprinkle dry cake mix evenly over pineapple. Pour melted butter evenly over the mix. Sprinkle the coconut and nuts on top. Bake 1 hour at 325°. Cool completely before serving. Can use other fruit filling.
Beat the egg whites until frothy. Add the salt and cream of tartar and beat well. Add the sugar gradually, while continuing to beat. Add the vanilla and continue beating until the mixture is glossy and stiff, but not dry. Cover baking sheets with waxed paper and using a spoon, shape the meringue into any desired form. Bake in a very slow oven (225°) until firm and dry, but still white, 45 to 60 minutes. Remove the meringues from the paper while warm. Serve at room temperature, filled with cold fruit or ice cream or frozen yogurt. Makes 12 meringue shells.
Cook the first 3 ingredients in saucepan until sugar dissolves. Pour over Rice Krispies. Pour on cookie sheet or a 13 x 9-inch pan.
Mix all the ingredients, but the tomatoes. Salt and pepper to taste. Cut a slice from top of tomato, scoop out inside and add this to the mixture. Stuff the tomatoes and place in a baking dish and cover bottom of dish with water. Bake at 350° until tomatoes are tender, 15 or 20 minutes.
Mix Kool-Aid as directed; add lemonade and pineapple juice. Mix well. Makes 5 to 8 quarts.
Melt oleo in baking dish. Pour in sugar and mix well. Add egg and vanilla; mix well again. Sift flour and baking powder into this mixture and stir in peaches. Bake at 350° for 45 minutes. Serves 6.
Cut chicken into strips. Dissolve cube in boiling water. Dissolve cornstarch in soy sauce. Spray non-stick skillet with vegetable spray. Quickly brown chicken over high heat, stirring constantly. Add bouillon, ginger and soy sauce mixture. Cook until thickened over low heat, stirring to coat vegetables.
Cook and drain sausage; crumble into small pieces and set aside. Cut tops from large tomatoes and carefully scoop out insides with a small spoon, leaving the tomato shell. Place centers and juice in a large bowl (centers may be rather firm so mash into pulp). Roll cracker crumbs and add to tomato pulp and juice, leaving the mixture very moist. Add pork sausage and mix well. Fill tomato shells with mixture. Place close together in baking pan and bake in 350° oven for 1 hour.
Slice bananas in half lengthwise. Spread a layer of mayonnaise on freshly cut flat portion of banana. Top with your favorite nuts.
Sift together flour, baking powder and salt. Let butter soften. Add sugar. Beat. Add eggs one at a time. Add flavoring and dry ingredients (sift together). Add chips and nuts. Grease pan (9 x 13-inch or 10 x 14-inch). Bake at 350° for 25 to 30 minutes. Let cool 10 minutes. Take out of pan and slice into finger bars.
Combine flour, sugar, cinnamon, soda and salt in large bowl. Add oil and eggs. Mix. Stir in strawberries and nuts. Bake in 2 greased and floured 9 x 5 x 3-inch loaf pans at 350° for 1 hour and 15 minutes.
Cook broccoli according to directions on package; drain. Place in a baking dish. Mix the cheese, onion, mayonnaise, soup and water. Pour this mixture over the broccoli and bake at 350° for 30 minutes.
Heat oven to 350°. Lightly spoon flour into measuring cup. Level off.
Broil eggplant in oven for 15 to 25 minutes, until it pops open. Remove center and discard skin. Run eggplant in blender until mushy or use fork. Add remaining ingredients; mix well and chill for 1 to 2 hours. Great with crackers or chips. Makes about 1 cup.
Fill glasses with ice. Pour glass half full of grape juice. Add ginger ale to fill glasses; stir. Serve immediately. Serves 2.
Mix thoroughly dried bread crumbs with rest of ingredients. Store in jar in refrigerator. Use as needed for chicken, pork chops, or fish. Brush meat with melted margarine and coat with this mixture. Bake until done.
Spread pecan halves in a baking pan. Pour melted butter over the nuts and toss well. Roast nuts in a moderately slow oven at 325° for about 25 minutes or until they are lightly colored and sizzling. During roasting, shake them several times. Sprinkle with salt and a few grinds of pepper. Shake the pan to distribute seasonings. Cool nuts and transfer to airtight jar and store in refrigerator.
Sift dry ingredients together. Cut in shortening with pastry blender. Add milk and stir only until blended. Drop by spoonfuls into stew or broth. Cover pan tightly, bring to boiling point, lower heat and steam 15 minutes.
Combine all ingredients in large bowl. Spread mixture on hamburger buns (makes 14 small). Wrap sandwiches in foil. Bake at 325° for 25 minutes.
In a large bowl of electric mixer, prepare chocolate cake mix according to package instructions. Pour half the batter (reserve other half) into well-greased and floured 9 x 13-inch baking pan. Bake at 350° for 15 minutes. Remove from oven.
Mix all ingredients together and form loaf. Bake, covered, in a baking dish at 350° for 1 hour. Remove cover and bake an additional 10 to 15 minutes to brown.
Melt butter in a 9x12 baking dish. Mix flour and sugar together. Add milk gradually and stir well. Pour into melted butter. Do not stir as it will keep crust from forming. Pour peaches and juice in mixture. Do not stir. Bake at 350 degrees for 45 mins. or until done.
In a saucepan heat and stir brown sugar and butter or margarine until butter is melted. Remove from the heat and cool about 5 minutes. Meanwhile, stir together flour and baking powder. Beat egg and vanilla into mixture in the saucepan until well mixed. Stir in flour mixture. Stir in raisins and walnuts. Spread in a greased 8 x 8 x 2-inch baking pan. Bake in a 350° oven about 25 minutes or until done. Cut into bars while warm. Cool. Sift powdered sugar over bars before serving. Makes 24.
Cream egg and sugar; add 1/2 cup flour and mix well. Add salt and vanilla. Add soda to cherries. Hold over bowl as this foams up and turns very dark. Add remaining 1/2 cup flour; mix well. Add 1 cup nuts (not black walnuts). Bake in greased, floured pan, 9 x 13-inch or loaf pan, 9 x 5 x 3-inches at 350° for 35 to 45 minutes. Serve with dip or whipped cream or both. Keeps well.
Melt margarine; pour into a 9 x 13-inch pan. Make sure butter covers bottom of entire pan. Pour pineapple juice, pineapple and fruit cocktail in pan. Sprinkle dry cake mix over it. Bake for 35 to 40 minutes at 350°.
Combine above (except nuts and cinnamon/sugar). Beat for 2 minutes. Grease and flour Bundt pan. Pour small amount of batter into bottom of cake pan. Sprinkle cinnamon/sugar. Pour 1/2 of remaining batter into pan. Sprinkle cinnamon/sugar and some of the chopped nuts. Take knife and swirl mixture. Pour remaining batter and repeat cinnamon/sugar and nuts. Bake at 350° for approximately 1 hour. Cool 20 minutes and remove from pan.
Mix eggs with both sugars, then mix all other stuff together. Last pour pecans in. Bake at 350° for 40 to 50 minutes in either two 9 or 8-inch pie pans unbaked or one 9-inch deep dish pie shell. Very easy!
Brown ground beef with onions and salt and pepper. Add remaining ingredients and simmer for about 20 minutes.
Mix butter, brown sugar, sugar, eggs and vanilla. Mix until smooth. Then add other baking soda, chocolate chips and sifted flour. Mix together until thoroughly mixed. Put 1/2 teaspoon of mix on a cookie sheet. Bake at 375° for 10 minutes.
Dust pork chops lightly with flour. Dip chops into milk and egg mixture, then dredge in flour once more. Shake off excess flour. Fry in hot cooking oil over medium heat until lightly brown on both sides.
Mix sugar, milk, margarine and salt in a pan. Bring to a boil. Boil for 1 minute. Add vanilla, peanut butter and oats. Drop by spoonfuls on wax paper. Let cool until firm. Serves 36.
Peel and slice peaches very thin. Add peach glaze. Mix well. Put in casserole dish and cover with Cool Whip. Quick, tasty dessert. Goes extremely well with pound cake.