HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter. Beat eggs with fork and add to milk. Combine with butter mixture. Add vanilla. Pour into unbaked pie shell and bake in a 350° oven for 40 minutes.
Thaw and drain broccoli. Beat eggs well; mix all the ingredients into the eggs. Pour in well-greased pan, 9 x 13-inch. Bake 25 minutes at 400°. Allow to cool before removing from pan.
Toss cheese and flour. Add half and half, eggs, ham and seasonings; mix well. Pour into pastry shell. Bake at 350° for 55 to 60 minutes.
Cook, over low heat, the milk and syrup, and stir often to keep from scorching. Cook approximately 25 to 30 minutes. Arrange pecans on a buttered cookie sheet, usually 5 per turtle so it looks like a turtle with four legs and a head. Drop the mixture by teaspoon over each pecan pile.
Mix vinegar, sugar, salt, sour cream and cucumber. Chill. Makes 2 1/2 cups dressing. A salad dressing of cucumbers and sour cream or yogurt is especially designed to serve over sliced tomatoes or sliced beets.
Place all ingredients in blender. Blend for 1 minute. Yields 1 cup.
Fry bacon crisp; drain. Crumble. Add potato to bacon grease; brown. Add soup mix, water and tomato juice. Simmer for 30 minutes. Add peas and bacon.
Mix all ingredients together. Press 1/2-inch thick in square pan. Cut in pieces. Chill before serving.
Pour water and soda over raisins and dates and let set. Mix all and pour into greased pans. Makes 2 large loaves. Bake at 350° for 1 hour.
Have cream cheese at room temperature. Combine with other ingredients except the nuts. Mix well and form into ball or log. Place on waxed paper and chill. Roll in pecans. Wrap in waxed paper and refrigerate.
Cream together the first 4 ingredients, then add the remaining ingredients. Bake at 375° for 10 minutes.
Mix apples, sugar, flour and cinnamon. Pile in unbaked pie shell and sprinkle with lemon juice.
Preheat oven to 350°. Cut off top 1/4-inch of each garlic head. Place heads in small shallow baking dish. Drizzle oil over and bake until golden, about 1 hour. Cool slightly. Squeeze garlic cloves between fingers to remove skin. Chop garlic. Melt butter in heavy pan over medium heat. Add garlic, leeks and onion; saute until soft, about 8 minutes. Reduce heat to low. Add flour and cook 10 minutes, stirring often. Stir in broth and sherry. Simmer 20 minutes, stirring occasionally. Puree soup in blender. Return to pan. Add cream and simmer 10 minutes. Add lemon juice, salt and pepper to taste. Serve garnished with chives. Serves 4. Freezes well.
Melt chips and oil in top of double boiler. Remove from heat. Add peanuts. Cool slightly. Drop by teaspoon into candy cups. Refrigerate.
In pan melt 3 teaspoons of oil and chocolate together over low heat. Place dry mixtures in a bowl and pour chocolate-oil mixture over it. Mix. Layer mixture over sheets of waxed paper until hard. Store in airtight container.
Preheat oven to 350°. Mix softened butter, oil and sugar well. Add eggs, beaten in one at a time. Add flour, baking powder and milk alternately, beating well after each addition. Add flavorings. Bake in greased and floured tube pan for 1 hour and 10 minutes.
Mix each can according to directions on can. Keep refrigerated until ready to use. Pour into punch bowl and add ginger ale. Add sliced limes, lemons and oranges.
Pour first 3 ingredients in percolator. Place remaining ingredients in percolator basket and perk through cycle. Serves approximately 7 cups.
Mix in order given. Drop by tablespoons on cookie sheet. Bake for 12 minutes at 350°. Do not overbake.
Simmer all ingredients for 45 minutes. For a milder sauce, omit the cayenne pepper.
Rub Gravy Master into all sides of roast. Sprinkle garlic powder over complete surface of roast. Place cut up vegetables into 7 x 11-inch pan. Season with salt, pepper and parsley. Place meat in center of pan, fat side up. Cover with foil. Insert a meat thermometer through the foil into thickest part of the roast. With cooking fork, pierce the foil 3 to 4 times. Roast at 400° until desired doneness is reached. Rare will take about 1 to 1 1/4 hours.
Mix contents of Ranch party dip and sour cream together. Refrigerate 1 hour before serving.
Place macaroni in 5 quarts boiling salted water. Combine soups and milk; blend to a smooth cream while heating, then season. Place drained macaroni in greased casserole; add chunks of tuna and sauce. Top with crumbs; dot with butter. Bake in 450° oven until top is lightly brown. Serves 6.
Mix flour with salt. Add cold water. Stir until smooth. Gradually add this mixture to boiling water. Boil until smooth and thick. Add food coloring, then stir until smooth.
Cream sugar and oleo; add eggs, then milk alternately with dry ingredients. May be dropped by teaspoon or rolled out. Bake at 300° until lightly brown.
Combine all ingredients except cucumbers and mix well. Stir in cucumbers. Serve with chips or vegetables.
Cook and stir chicken and onion in hot butter in large skillet until chicken is lightly browned. Add garlic and cook 30 seconds. Add spinach, broth and water. Bring to boil. Reduce heat, stirring 3 minutes. Stir in rice and cheese. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Makes 3 servings.
Mix crust ingredients together and pat into 9 x 13-inch pan. Bake at 350° for 12 to 14 minutes. Cool.
Beat eggs, sugar, syrup and butter. Add pecans and vanilla; mix well. Pour into unbaked pie crusts and bake at 350° for 30 to 35 minutes. Makes 2 pies.
Combine sugar, flour, salt and nutmeg. Beat 3 egg yolks and add to dry ingredients. Beat well; add milk. Stir in butter. Pour in crust. Bake at 400° for 10 minutes. Reduce heat to 325° and bake 25 to 30 minutes. Beat egg whites and top them on pie.
In wok or skillet, heat 1/4 cup oil; add onion and carrots. Cook for 5 minutes; meat also, if used in recipe. Add all other ingredients; simmer until tender and add cornstarch. Wrap and fry in oil until crisp on each side. Drain on paper towels. Serve with hot or mild Chinese mustard and sweet and sour sauce.
Saute green pepper in margarine; reduce heat. Blend in flour and seasonings. Gradually add milk, cook until thickened. Add 1 cup cheese and stir until melted. Stir in chopped apples, rice and chicken. Spoon into 1 1/2-quart casserole dish. Bake 30 minutes. Top with remaining cheese; garnish with apple slices and almonds, if desired. Continue baking until cheese is completely melted.
Preheat the waffle iron according to the manufacturer's instructions. In 1 medium bowl, sift together flour, baking powder and salt. Set aside. In a second bowl, use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not overmix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! Coat the waffle iron with nonstick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately with assorted toppings. Strawberries, blueberries, whipped cream, maple syrup, powdered sugar and banana are all excellent with these waffles.
Stir together strawberries and 1/4 cup sugar, set aside. For shortcake, thoroughly stir together flour, 2 tablespoons sugar, baking powder and salt. Cut in the 1/2 cup butter or margarine until mixture resembles coarse crumbs. Combine beaten egg and milk; add all at once to dry ingredients and stir just to moisten. Spread dough in a greased 8 x 1 1/2 inch round baking pan, building up edges slightly. Bake in a 450° oven for 15 to 18 minutes. Cool in pan, 10 minutes. Remove from pan. Split in 2 layers; lift top off carefully. If desired, spread bottom layer with softened butter. Whip cream with 2 tablespoon sugar just to soft peaks. Spoon berries and whipped cream between layers and over top. Serve warm. Makes 8 servings.
Saute onion, garlic and green pepper in oil until softened. Add tomatoes and cook 4 minutes. Toss remaining ingredients. Add salt and pepper to taste. Serves 4.
Put all in blender at high speed. Blend for 5 minutes. Butter pie plate. Bake in 400° oven for 30 to 35 minutes.
Preheat oven to 300° to 350°. Mix all ingredients, except Lipton soup mix. Place in baking dish. Sprinkle the dry soup mix over top of chicken. Cover tightly with foil. Bake approximately 2 hours at 300° to 350°. May need to add more water as it cooks.
Saute together ground beef and onion. Add next 6 ingredients. Cut tortillas into fourths or halves. Line the bottom of a greased casserole pan with layer of sauce, then a layer of tortillas, then sauce, then tortillas, until you have used all tortillas. Bake at 350° for 30 to 45 minutes. Makes 1 large or 2 small casseroles. Let set in the refrigerator overnight before baking.
Use food processor to grate Cheddar cheese. Chop Blue cheese and cream cheese. Add to food processor along with butter, Worcestershire and spices. Process until smooth. Chill mixture for 3 hours; wrap in plastic wrap. Shape into a large ball or two 3-inch balls. Roll in chopped pecans to coat. Wrap in plastic wrap and place in Ziploc bag. Keep refrigerated. May be frozen. If frozen, thaw at room temperature for 3 to 4 hours. Serve with assorted crackers.
Mix as pie dough. Spread over mixture. Bake until bubbly until light brown at 350°.
Preheat oven to 375°. Combine flour, oat bran, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in sugar. Add carrots, apples, raisins and nuts. Stir well. Make a well in the center. Add oil, milk, eggs and vanilla. Stir just until moistened. Use a 1/4 cup measure to scoop muffin mixture into greased tins. Bake for 18 to 20 minutes or until nicely browned. Makes 18 muffins.
Cook spinach and drain. In a large bowl place spinach, bread (torn into pieces, crust too!), milk and cheese. Mix together. Place the remaining ingredients in a blender and mix well. Pour blended portion over mixture in bowl. Mix evenly. Pour into greased 8 x 10-inch or 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes. Cut into squares.
In large skillet, cook beef until it loses its red color. Add the next 7 ingredients and stir. Stir in cooked spaghetti. Sprinkle with grated cheese. Cover and heat for 15 minutes, until bubbly.
Cut chicken wings in half at joint; cut off tips of wings and discard. Combine chicken and remaining ingredients in a shallow container. Cover and refrigerate 8 hours; turn occasionally. Remove chicken from marinade; place single layer on pan. Bake, uncovered, for 30 minutes at 350°. Remove from oven; turn each piece and bake another 15 minutes or until done.
Assemble all ingredients and serve either salad bar style where everyone can include what they want and add their own dressing when they are ready to eat. Or keep everything separate in the refrigerator until ready to eat and then toss in a salad bowl with the dressing. Only fix just enough if tossing because everything will get soggy and will not save very well.
Preheat oven to 350°. In a bowl, combine egg substitute, mayonnaise, flour, thyme and black pepper. Mix well. Gently stir in cheese, onion and crabmeat. Pour mixture into pie shell. Bake until a knife inserted in the center comes out clean, about 40 minutes.
Melt butter in bottom of a 9 x 13-inch baking dish. Mix first 6 ingredients together and pour on top of melted butter. Spread out evenly.
Shape ground beef into 4 patties. Melt shortening in heavy skillet. Remove from heat. Spread rice and onion soup mix evenly over bottom of skillet and arrange patties on top. Sprinkle with salt and pepper to taste. Combine mushroom soup with water until smooth and pour over all. Cover and simmer over medium heat 20 to 30 minutes or until meat patties are cooked through. Serves 4.
In large kettle, place 2 gallons washed cucumbers. Add 1 pint of salt to each gallon of water. Let stand 1 week. Pour off water; rinse cucumbers. Split each cucumber and return to kettle. Cover with boiling water. Let stand 24 hours; pour off water. Return to kettle; cover with boiling water and alum. Leave 24 hours; pour off water. Return to kettle; cover with hot vinegar, sugar, celery seed and cinnamon bark. Pour off and reheat vinegar mixture for next 3 days. Last day, heat mixture and pour over cucumbers in hot jars and seal.
Mix all ingredients. Marinate any type of steak or beef for at least 8 hours, turning occasionally. Pierce steak to allow marinate to penetrate meat. Make sure steak is at least 1/2 covered at all time. Cook steak as usual.
Mix first 7 ingredients into custard and pour into large oblong Pyrex pan which has been sprayed generously with Pam. Then mix butter or margarine into cake mix. Mix until crumbly. Spread evenly over custard mix in Pyrex pan. Sprinkle top with walnuts. Bake in 350° oven for one hour and ten minutes. Serve with or without whipped cream. Serves 12 to 15.
Combine cream cheese and sour cream in a small bowl. Beat at medium speed of an electric mixer until smooth. Add powdered sugar and liqueur, mixing well. Chill 1 hour. Serve with fresh strawberries. Yields 2 cups.
Combine soup, milk, salt and pepper and set aside. Place a layer of sliced potatoes in casserole dish. Add a layer of ham and onion slices. Repeat until used. Pour soup mixture over all. Cover and bake at 375° for 1 hour. Uncover and add cheese, then sprinkle with paprika for added garnish. Reduce heat to 350° and return to oven for 15 minutes or until potatoes are tender.
Boil potatoes until tender. Slice into large bowl. Add onion cut into small pieces. Fry bacon until well done. Pour in vinegar and sugar and salt. Bring to boil and thicken with flour and water mixture or cornstarch and water mixture. Cook until thickened. Pour over potatoes until well mixed.
Mix all ingredients in 1 1/2-quart casserole dish and bake at 350° for 30 minutes. Serve hot or cold.
In mixing bowl, cream together butter and brown sugar until light-colored and fluffy. Add egg yolk and vanilla. Gradually beat in flour until smooth and blended. (Dough will be thick.) Spread evenly on 14 x 16-inch baking pan. Bake at 350° for 15 minutes or until crust is golden brown and puffy. Remove from oven. Arrange unwrapped chocolate bars evenly over top of crust. Let stand 5 minutes to soften. Spread chocolate evenly over crust. Sprinkle with chopped nuts. Cool and cut into squares. Yield: 40 squares.
Preheat oven to 325°. Grease and flour Bundt pan. Cream butter, shortening and sugar. Add eggs, one at a time, mixing well after each one. Sift flour and dry ingredients together. Add alternately with milk. Add vanilla. Bake at 325° for 1 1/2 hours.
Place popcorn in a 4 to 6-quart microwave-safe utensil. Combine sugar, margarine, syrup and salt in 1-quart glass batter bowl. Microwave on High 1 1/2 minutes; stir. Microwave on High 2 to 2 1/2 minutes. Add baking soda and vanilla. Stir well. Pour mixture immediately over popcorn, stirring to coat evenly. Microwave on High 2 minutes, stirring midway through cooking. Turn out onto a piece of wax paper or aluminum foil to cool. Break into pieces and store in an airtight container. Makes 2 quarts.
Preheat oven to 450°. In shallow baking pan, thoroughly blend all ingredients except potatoes. Add potatoes and turn to coat thoroughly. Bake, stirring occasionally, 60 minutes or until potatoes are tender. Garnish with chopped parsley. Makes about 8 servings.
Cut potatoes into French fries. Mix egg whites; dip fries in whites and mix well. On baking sheet, arrange fries and add seasonings. Bake at 350° turning potatoes on all sides for crispness. Cook until golden brown. Tastes great!
Cook broccoli until tender; drain. While cooking, mix stuffing with water and butter per package directions. Mix broccoli and stuffing. Place in a buttered baking dish. Mix soup and milk together and pour on top. Bake at 350° for 1 hour.
Drain corn and beans. Mix all together except crackers. Put in buttered casserole dish. Top with crackers. Pour melted butter over that, then sprinkle on almonds. Bake at 350° for 45 to 50 minutes.
Dissolve jello in boiling water; add sugar, lemon juice and pineapple-gelatin mixture. Stir until blended. Chill until partially set; add remaining ingredients. Pour into ring mold. Chill until firm.
Cook sugar, milk and dates until it reaches the soft ball stage. Add butter and vanilla; beat until thick. Add nuts; roll in damp cloth and chill until set. Slice and eat.
Mix together melted butter and soda crackers. Press into the bottom of a 9 x 13 pan. Beat egg whites until foamy, then gradually add sugar, salt and cream of tartar as in making a meringue. Spread on top of crackers. Bake 20 minutes at 350°. Cool. Spread lemon pie filling over meringue. If not enough, you may add more filling. Top with Cool Whip. Refrigerate until served. Serves 12 to 16.
Cream butter, shortening and sugar until fluffy. Add eggs one at a time. Beat well after each. Sift dry ingredients together; add alternately with milk and sour cream to creamed mixture. Add vanilla and lemon extract. Pour into greased and floured tube pan. Bake in preheated oven at 300° for 1 hour and 30 minutes.
Peel the bananas, then slice them into 1-inch pieces. Cover a cookie sheet with aluminum foil or wax paper. Crush the peanuts. Mix them with wheat germ and spread the mixture on a dinner plate. Pour the honey into a small bowls. Dip each banana piece in the honey, then roll it in the nut mixture. Line the bananas up on the cookie sheet. Place the cookie sheet in the freezer for 1 or 2 hours. Eat while still frozen.
Cook ground chuck in 6-quart Dutch oven. Stir in all other ingredients. Cook over high heat until mixture comes to a boil. Reduce heat to low and simmer, uncovered, 1 1/2 hours or until lentils are tender.
Place brisket in broiler pan or baking dish. Sprinkle wine or vinegar over brisket. Sprinkle generously with rest of seasonings except onion. Marinate overnight in refrigerator. Remove cover and place in 350° oven for 1 hour to brown. Remove to baking dish or Dutch oven (something with tight lid). Slice onion over top of brisket. Use drippings from browning pan. Add enough water to make 2 cups of liquid. Pour over brisket. Cover tightly and put in 300° oven for 4 hours until tender. Cool in liquid. Refrigerate overnight. Remove and dispose of fat that congeals on top. Slice. Can freeze at this point or refrigerate. When ready to serve, heat in 200° oven for 1 hour. Gravy is thin, but delicious. Good cold.
Place in 9 x 13-inch pan: rice, water and soup mix. Salt and pepper pork chops and layer over rice. Bake 1 hour at 350° or until pork chops are ready.
Mix all but ketchup together. Place in a microwave casserole. Spread ketchup over top of loaf. Cook on Medium-high for 25 minutes. Let stand for 5 minutes before serving.
Mix ground turkey with 1/4 cup of margarine, 2 tablespoons of chopped parsley, 2 teaspoons green of scallions, squeezed bread, salt and pepper either by hand or in food processor. Shape into 7 to 8 patties. Melt 1 or 2 tablespoons of margarine in frypan. Fry patties over medium-low heat until browned and meat is just cooked through, about 5 to 6 minutes. Remove and keep warm. Saute onion; do not brown. Add brandy and ignite. Extinguish by covering pan after 30 seconds. Add 1/4 cup parsley, remaining scallions and wine. Boil 1 minute to reduce slightly. Combine cornstarch and water; stir into sauce, simmering until thickened. Season with salt and pepper, if desired. Serve sauce over patties. Yields 7 to 8 servings.
Blend together well. Chill for at least 15 minutes. Form balls the size of a walnut. Mash with fork dipped in sugar, if desired. Bake at 325° for 12 minutes. Cool before removing from pan. Makes 2 1/2 to 3 dozen cookies.
In large bowl, mix oil and sugar. Add eggs, one at a time and beat after each. Gradually add sifted dry ingredients and mix well. Add carrots, coconut and nuts and mix. Place in a 9 x 13-inch greased pan and bake at 350° for 40 to 50 minutes.
Mix together the first 6 ingredients, cook and make custard. Cool. Cook the acini de pepe in the water, oil and salt. Drain and cool. Mix with custard and refrigerate overnight. Add the remaining ingredients to custard mixture. Fruit is optional. Can substitute other fruits. Freezes well.
Mix together. Make 8 balls, roll and put 1/2 apple (any kind in each). Sprinkle cinnamon on top, 1 teaspoon sugar and 1 dab butter in each. Roll apple up and sprinkle more cinnamon and bake at 375° for 45 minutes.
Mix dry ingredients together well. Heat shortening in skillet. Beat eggs and pour buttermilk into beaten eggs. Pour this mixture into dry ingredients and mix well. Pour shortening in this batter, mix it good. Pour back into hot skillet. Bake in a 400° oven until well browned. Flip bread over in skillet to sweat it. Turn oven off and put bread back into it for a few minutes.
In a large 8-quart pot, cook lentils with 1 pint of water and salt. Put all ingredients in pot. Meanwhile, saute 2 large onions in 1 tablespoon olive oil and 3 tablespoons water. Add to the pot when onions are soft. Simmer for about 1 hour or until the vegetables are soft, not overcooked. Stir occasionally.
Soften cream cheese on Medium for 1 minute. Spread over the bottom of a 9 x 13 microwave-safe dish. Add chili and top with cheese. Microwave, covered, for 5 minutes. Dip into it with tortilla chips.
Sift flour once before measuring, then sift again with soda and salt. Cream shortening and sugar. Add beaten eggs and mix until smooth. Add peanut butter, stir well, then add flour mixture. Mix to a stiff dough and add vanilla. Form into tiny balls and press onto greased cookie sheet. Press with back of fork for design. Bake at 375° for 15 minutes. Makes 4 dozen small cookies.
Melt oleo, add onions and broccoli. Saute over medium heat. Stir. Add soup, cheese and milk. Remove from heat and add cooked rice and mix well. Pour in buttered casserole dish and bake covered for 30 minutes at 350°.
In a large bowl, combine sugar and flour. Blend in eggs and melted butter. Fold evenly the chocolate chips, pecans and vanilla. Pour into an 8-inch unbaked pie shell. Bake at 350° for 45 minutes; serve warm or room temperature. Enjoy.
Mix all ingredients together. Bake at 350° for 1 1/2 hours.
Mix butter and garlic. Cut loaf into slices 1-inch thick without cutting all the way through the bottom crust. Spread slices of bread with garlic butter, then sprinkle with cheese and paprika. Place loaf on microproof rack or on paper towels. Cook on High (Maximum power) 1 to 2 minutes or until bread is heated through. Makes 12 servings.
Sift together first 5 ingredients. Blend sifted dry ingredients with the oil, vanilla, vinegar and water. Blend well and pour into greased 9 x 13-inch pan. Bake for 30 minutes at 350°.
Dissolve yeast in water. Sift dry ingredients together. Cut in shortening. Add buttermilk and yeast. Knead and store in refrigerator in an airtight container. Roll out desired amount and bake at 425° for 15 minutes.
Cook the sausage and beef until brown in skillet. Add salt, pepper, bread crumbs and tomato sauce. Cook until there is little grease on meat before adding this. Put mixture on 1/2 of hamburger bun. Use one slice Velveeta, cut in four equal squares. Put one piece on top of each bun. Put in oven at 350° until cheese is melted.
Mix together all ingredients. Spread on jelly roll pan or cookie sheet. Bake for 15 minutes at 350°. Frost while still warm.
Melt butter in a layer cake pan. Add above ingredients to butter. Sprinkle cinnamon. Top with 10 refrigerator biscuits and bake as package directs or until golden brown. Cool 10 minutes. Turn onto plate.
Melt butter in large saucepan over medium heat. Stir in vegetables and cook until vegetables are tender crisp. Stir in flour, mustard and pepper; cook for 1 to 2 minutes. Lower heat to medium-low. Gradually stir in half and half and broth. Cook, uncovered, 10 to 15 minutes until soup is thickened. Add cheese and beer. Stir constantly until cheese is melted. Do not boil. Yields 7 cups.