HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Karo syrup and peanut butter in a small bowl. Stir in gradually nonfat dry milk and confectioners sugar. Shape into roll about 3/4 inch in diameter. Roll may be decorated with chopped nuts. Chill; cut into 1-inch pieces. Makes 24.
Chop onions and white part of leeks finely and saute in small amount of chicken broth. Add finely chopped potatoes, remainder of broth, salt, pepper and nutmeg. Simmer until the potatoes are tender. Add milk and heat until hot, but not boiling. Blend mixture until smooth. Check seasonings and adjust if necessary. May be served hot or cold. For a richer soup, add butter and cream.
Combine all ingredients in jar with tight fitting lid and shake. Or blend in blender. Yields 1 cup.
Cook squash and carrots until tender and drain. Chop onion and celery. Saute in butter or margarine until tender. Mash first 4 ingredients. Blend the rest of the ingredients. Spray dish or pan with Pam. Pour in pan. Crumble 3 slices of bread and sprinkle on top. Melt margarine, butter or spray Pam on top. Sprinkle garlic powder. Bake at 350° until golden brown.
Mix Veg-All, chestnuts, cheese, mayonnaise and onions. Bake in a lightly greased casserole dish at 375° for 30 to 35 minutes, until bubbly. Top with crumbled Ritz crackers. Drizzle with melted margarine and bake until golden brown.
Add oil, sugar, zucchini and vanilla; mix lightly but well. Mix flour mixture to wet mixture and blend. Add nuts. Bake at 350° until done; remove from pans. Cool.
Mix butter and sugar, then eggs. Put soda in sour milk. Add cinnamon and salt to flour. Add flour to butter mixture, alternately with sour milk. Add oatmeal, then raisins and vanilla. Put on cookie sheet in spoonfuls. Bake in 350° oven.
Put cherries and sugar in a pan and bring to a boil; add Jell-O and stir until gelatin is dissolved; add pineapple and nuts. Add cola. Pour into oiled dish (mold) and refrigerate until set. (If you like, soften cream cheese and add after gelatin is dissolved.)
Mix all ingredients well. Pour into pie shells. Bake at 350° for 35 minutes.
Cut butter into flour; add sour cream and form dough into a ball. Refrigerate overnight. Divide dough into 4 parts and roll each into rectangle on floured surface. Spread with preserves; sprinkle with nuts and coconut. Roll as for a jelly roll. Bake at 350° for 45 to 60 minutes on a lightly greased cookie sheet. Slice and serve.
Heat margarine and oil in a 9 x 13 1/2 x 2-inch baking dish in 400° oven until margarine is melted. Place chicken in dish, turn to coat and arrange skin side up. Sprinkle with garlic salt. Cook, uncovered, for 30 minutes. Rinse broccoli under running cold water to separate; drain. Mix soup, mushrooms (with liquid), water, thyme and Worcestershire sauce.
Melt butter; stir in cocoa. Add eggs, sugar, flour and salt to melted mixture; mix well. Stir in nuts.
Work ingredients into smooth dough. Divide. Refrigerate overnight. Roll dough on board covered with powdered sugar. Cut in squares or circles; put in filling and fold over, pressing edges together with fork.
Mix mayonnaise, cheese, onions and garlic. Spread on bread halves. If desired, sprinkle with parsley and paprika. Wrap each half in foil. Refrigerate for 1 to 2 hours, or freeze. Unwrap and place on a baking sheet. Bake at 400° for 8 to 10 minutes (20 to 25 minutes, if frozen). Cut into slices. Yield: 12 to 15 servings.
Mix all ingredients. Chill batter. Roll out and cut with empty spam can. Bake in moderate oven and frost with the following: Soak 1 package Knox unflavored gelatine in 1 cup cold water. Add 1 cup sugar and stir in a heavy saucepan. Bring to a rolling boil, simmer 10 minutes. Pour syrup into 1 3/4 cup powdered sugar and beat. Add 3/4 teaspoon baking powder and 1 teaspoon vanilla. Beat about 15 minutes or until thick. Frost bottom of cookies. Let dry.
Mix all ingredients. Use 2 to 4 heaped teaspoonfuls for 1 cup of boiling water.
Cream Crisco and sugars. Add eggs and vanilla. Sift flour, salt and soda. Add to sugar mixture. Add remaining ingredients. Shape into rolls on waxed paper and chill. Slice and bake at 350° for 10 to 12 minutes.
Sift flour, sugar, cocoa and salt together. Bring water, oil and butter or margarine to a boil. Pour over flour mixture and beat until foamy. Add eggs, buttermilk and soda; mix well. Pour into greased and floured cookie sheet. Bake at 375° for 15 to 18 minutes.
Brown meat, onion, pepper and rice. Drain. Add the other ingredients and mix well. Bring to a boil and then reduce heat. Cover and simmer for 20 to 25 minutes or until the rice gets tender.
Place all dry ingredients in a large mixing bowl. With spoon, make a deep well in the center and all the ingredients. Stir carefully, just enough to dampen all the dry ingredients. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Slice and spread with a mixture of 3 ounces of cream cheese and 3 ounces of butter. May be used as a dessert. Makes 2 loaves.
Cream butter and sugar. Add eggs, one at a time. Add milk, flour and baking powder. Set aside 1/2 the batter. Take the other half batter and bake 3 layers (8 or 9-inch round pans) at 350° for approximately 20 to 25 minutes. (Watch - ovens vary!!) Add the raisins, nuts, cloves and cinnamon to the set aside batter. Bake these 3 layers the same way as others.
Combine graham cracker and margarine; press into bottom of spring-form pan. Bake at 350° for 10 minutes; cool. Beat together chocolate, egg, and vanilla; stir in pecans. Reserve 1 cup whipped cream; blend remaining into chocolate mixture. Beat egg whites until foamy; gradually beat in sugar until stiff. Fold into chocolate mixture; pour into prepared crust. Garnish with reserved whipped cream. Cover; freeze 6 hours or overnight.
Melt butter. In a bowl, dissolve yeast in warm water. Add buttermilk, melted butter, 6 tablespoons sugar, 1 teaspoon cinnamon, egg and whole wheat flour. Stir to blend. Add the all-purpose flour. Knead dough until smooth and elastic. Let rise in a warm place for about 40 minutes. Punch down. Peel apples. Cut into wedges. On a floured board, knead dough until satiny. Divide into 3 parts. Roll each out to a rectangle. Cut each rectangle into 10 squares. Place 1 apple wedge in the middle of each square. Combine remaining sugar and cinnamon. Sprinkle mixture over apple wedges. Fold dough over apples to cover completely. Place on a greased baking sheet, seam-side down. Brush with beaten egg. Sprinkle with sesame seed. Bake at 400° for about 8 minutes. Increase temperature to 425° and bake for another 4 minutes until golden brown. Cool, covered, on wire rack. Serve with coffee or tea.
Combine butter and stuffing. Spoon half of stuffing into shallow casserole and cover with chicken. Combine other ingredients and pour over chicken. Top with remaining stuffing. Bake at 350° for 20 to 25 minutes.
Cream butter and sugar. Add eggs. Flour fruit. Sift dry ingredients together. Combine all. Drop by teaspoons on greased cookie sheet. Bake at 250° about 35 minutes. Cool briefly and place on racks to cool.
Cream together eggs, oil and sugar. Mix in remaining ingredients. Bake in 2 loaf pans at 325° for 1 hour.
Saute onion and celery in oleo. Cook broccoli as directed on package. Mix all ingredients together. Put into a greased casserole. Bake at 350° for 30 minutes.
Thaw pastry for 30 minutes. Preheat oven to 425°. On a lightly floured surface, roll pastry to a 12-inch square. Cut into four (6-inch) squares. In the center of each square, place 1/4 cup chocolate chips and 1 tablespoon walnuts. Bring pastry corners together just above chocolate; twist and turn. Fan out corners. Place on an ungreased baking sheet. Bake for 10 to 15 minutes or until golden brown. Let stand at least 10 minutes. Sprinkle with confectioners sugar and serve.
Dissolve jello in boiling water. While hot, beat cheese into boiling mixture with egg beater until foamy. When cool, add pineapple, celery and nuts. Add whipping cream and sugar. Pour into salad mold. Serves 8.
To cooled gelatin, add all other ingredients. Pour in oblong pan. Cut and serve on lettuce with mayonnaise.
Boil lasagna noodles with 1/2 teaspoon salt and vegetable oil; when noodles are done, drain and put in cold water. While noodles boil, fry hamburger, onion and garlic. Drain. Put hamburger in a saucepan and add tomato sauce, salt, pepper, parsley, oregano, crushed basil, sugar (or grape jelly) and bay leaf; bring to a boil and let simmer for at least 20 minutes (the longer it simmers the better the sauce).
Mix chicken, mayonnaise, celery, onion, apple, almonds, lemon juice, salt and pepper. Chill. Spread on rolls or croissants.
In small bowl; combine all ingredients except fruit; mix well. Chill 1 hour to blend flavors. Refrigerate. Serve with fresh fruit. Makes 2 1/3 cups.
Stir all ingredients together and pour into 2-quart casserole. Sprinkle bread crumbs on top. Bake at 350° for 40 minutes.
Mix all ingredients together until well blended. Form into individual balls. Place balls on cookie sheet that has been sprayed with nonstick cooking spray. Freeze.
Combine sugar and cornstarch in a saucepan, stir in water. Cook over medium heat, stirring constantly until thickened and clear. Remove from heat, stir in gelatin. Cool. Place strawberries in cooled shell. Pour glaze over berries. Refrigerate pie before serving. Top with whipped cream.
Combine garlic, onion, tomatoes and seasonings in saucepan. Simmer for 10 minutes. Add cod or whitefish and simmer gently 2 minutes. Add scallops and simmer 2 minutes. Add shrimp and simmer 3 to 5 minutes just until shrimp turn pink. Yields 3 servings. Each serving equals 3 1/2 ounces protein and 1 cup cooked vegetable portion.
Cream braunschweiger and cream cheese at room temperature. Mix curry powder and soup mix. Refrigerate for several hours. Mold into a ball and roll in parsley flakes or crushed nuts if desired.
Wash and cap berries. Cover with boiling water and let stand for 3 minutes. Drain well. Pour 4 cups of sugar over berries and bring to a boil. Boil for 5 minutes. Remove from heat and cool. When cool, add remaining sugar and bring to a boil. Boil 5 more minutes and remove from heat. Let stand overnight. Place in sterilized jars next morning. Sealing is not necessary. Do not double recipe.
Preheat oven to 375°. In small bowl, combine flour and baking soda; set aside. In large mixing bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in semi-sweet morsels and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 9 to 11 minutes. Makes 5 dozen 2 1/4 inch cookies.
Remove crusts from bread and cube. Place 1/2 of bread in a 9 x 13-inch pan. Cube cream cheese and place on top of bread layer. Top with remaining bread. Mix eggs, syrup and milk. Pour over layers. Chill overnight. Bake at 375° for 45 minutes.
Mix all ingredients together. Dip hot dogs or onion rings in batter; fry in hot oil.
Brown hamburger and drain. Add tomato juice and beans. Add chili powder. Simmer about 1 hour, then it's ready.
Cream shortening; add brown and white sugars and cream again. Stir in well beaten egg yolks. Sift flour with baking powder; add alternately with milk. Add nuts and vanilla. Fold in well beaten egg whites. Bake in greased and floured tube pan. Bake 1 1/2 hours at 325°. Frost the top with powdered sugar icing, allowing it to drip down the sides. Fix nut halves and bits of candied fruits on top. Slice thinly to serve.
Mix all ingredients. Form into a loaf. Spray loaf with Pam. Bake at 350° for 45 minutes or until done. Bake with ketchup during the last 10 minutes of cooking.
Heat oven to 400°. Mix peanut butter, shortening, sugars, and water. Stir in baking mix. Shape dough by rounded teaspoonfuls into balls. Place on ungreased cookie sheet. Flatten cookies in crisscross pattern with fork dipped in flour. Bake until set, 5-7 minutes. Cool slightly; remove from cookie sheet. Make about 4 doz. cookies.
Spread mustard over top of cheese; sprinkle with parsley flakes and next four ingredients. Place cheese, mustard side down, in center of pastry. Wrap package style, trimming excess pastry. Seal seam. Place seam side down on a lightly greased baking sheet. Brush with egg; chill 30 minutes. Bake at 375° for 20 minutes; brush with egg, and bake an additional 10 minutes or until golden brown. Serve warm with assorted crackers or sliced apples or pears. Yield: 8 to 10 appetizer servings.
Cream butter and cream cheese. Add sugar; cream well. Add vanilla. Slowly add sifted flour; mix well. Put through cookie press. Bake for 8 to 10 minutes at 400°.
Cook broccoli as directed on package and drain. Mix all other ingredients together and pour into a 9 x 13-inch Pyrex dish (greased) and bake at 350° for 30 minutes.
Grease bottom of glass dish 9 x 13. Wrap smokies in bacon; cut bacon in 1/2 or 1/3. (I use the thick slices and cut it in 1/3 slices.) Use toothpicks to hold bacon. Lay in pan, pour brown sugar over tops (use the full box). Cover with foil - let set on counter for 24 hours. Bake 350 degrees for 45 minutes uncovered until bacon is done.
Cut bread in cubes and place in a 9x13 inch casserole dish. Spread meat (ham, sausage or bacon) and mushrooms over bread. Mix the salt, mustard pepper, eggs and milk together and pour over bread and meat. Grate and top casserole with cheese. Bake 1 hr. at 325 degrees.
Dissolve strawberry Jell-O in 2 1/2 cups boiling water. Pour into a 6-cup ring pan. Chill until set, but not firm, about 15 minutes in refrigerator. Chill remaining gelatin in bowl; gradually blend in 1/3 cup sour cream. Spoon over gelatin in mold. Chill until set but not firm, about 15 minutes. Repeat procedure using lime gelatin, remaining 2 1/2 cups boiling water and 1/3 cup sour cream. Chill 2 hours; unmold. Makes 12 servings.
Combine in large bowl the canola oil and sugar until slightly dissolved. Add to mixture the eggs and vanilla and mix. Next add flour and thoroughly blend. Blend in nuts and pour into greased 9 x 13 baking pan. Bake at 350° for 40 minutes.
Prepare cake according to package directions and bake in a 9 x 13-inch cake pan. (Note: No mention is made of greasing pan, but I would advise doing so.) While cake is baking, blend condensed milk and cream of coconut in bowl. As soon as cake is removed from oven, invert onto serving dish and puncture with as many holes as possible, using a fork. Then pour the milk-cream of coconut mixture into the holes. Refrigerate the cake. Next day or when cake is cool, mix thawed coconut with Cool Whip and ice the cake with this. Return cake to refrigerator until ready to serve. Refrigerate any leftover cake.
Melt butter and 1 cup sugar in heavy iron skillet. Pour slowly over remaining sugar and cream. Cook to firm boil stage (246°), stirring constantly to prevent burning. Remove from heat. Add soda and stir. Add butter and cool 10 minutes. Add vanilla and beat until stiff. Blend in pecans. Pour in greased pan and cut into squares.
Cream together butter and shortening with sugar. Add one egg at a time and the milk. Sift together flour, baking powder, salt and cocoa. Add to mixture. Then add vanilla. Mix and bake in tube pan at 325° for 1 hour and 20 minutes. When cool, frost with the icing.
Crush crackers. Melt marshmallows in cream. Mix all ingredients and form into loaf. Store in refrigerator at least a week before cutting so flavors blend.
Cream the oleo and brown sugar; add flour and nuts. Mix until crumbly. Reserve 2 cups for topping. Press in greased 9 x 13-inch pan. Bake 12 to 15 minutes at 350°.
Mix together first 3 ingredients. Mix together last 2 ingredients. Grease and flour Bundt cake pan. Pour 1/2 of cake mixture into pan; add sugar and cinnamon mixture. Add remaining batter. Using a knife, twirl sugar mixture throughout batter. Bake for 1 hour at 300°.
Cream butter and sugar. Add eggs, one at a time. Add soda and vanilla. Add flour alternately with buttermilk. Bake in greased and floured tube pan at 350° for one hour (or a little less, depending on your oven).
Mix gravy as directed on package. Pour into Pyrex dish. Slice roast and put into gravy mix. Layer alternately with onion and potatoes. Cover with grated cheese. Cover with foil and bake in 300° oven for 1 hour.
Put rhubarb, sugar, dry Jell-O and dry cake mix in a 9 x 13-inch pan in order listed. Do not mix; pour hot water over first 4 ingredients; then pour melted margarine over all. Bake at 350° for 55 to 60 minutes. Fresh or frozen rhubarb may be used. Cool before cutting and store in refrigerator.
Heat and beat in double boiler cream cheese, vanilla and powdered sugar. Heat pecans in 1 tablespoon butter (can heat in microwave); add to other mixture. Press into pan or drop by spoonfuls on wax paper.
Cut squash in halves lengthwise. Cook for 2 minutes in boiling salted water. Drain them dry and remove the centers. Place them on a shallow buttered dish; fill with mixture of half sausage-meat and half mashed potatoes. Sprinkle cracker crumbs over the top; dot with butter. Bake for 30 minutes in a 350° oven. Makes 2 servings.
Add warm water and warmed buttermilk to yeast. Blend flour, baking powder, soda, sugar and salt. Add shortening, butter or margarine; add to flour mixture. Cut into coarse meal, use pastry blender (or 2 knives). Stir in buttermilk and yeast. Turn onto floured board and knead lightly. Roll to 1/2-inch thickness. Cut into circles with floured glass or biscuit cutter. Place on lightly greased cookie sheet. Let rise 1 1/2 hours. Bake at 450° for 8 to 10 minutes. Brush with melted butter.
Sift flour, sugar, baking powder, salt and soda into bowl. Stir in oatmeal. Add egg, oil, milk, banana and nuts, stirring only until dry ingredients are moistened.
Beat eggs until thick. Add sugar, Karo, whipping cream and milk and beat more. Then add the salt and vanilla. Freeze in freezer until firm.
Cream butter, shortening and sugars. Add eggs and beat well. Sift dry ingredients and mix in by hand. Stir in chocolate chips. Bake at 350° for 10 to 12 minutes on an ungreased cookie sheet. Makes about 7 dozen.
Mix together and chill for 2 hours before serving. You may add sugar, if desired.
Gather tender poke leaves. Wash thoroughly as for any other leafy green vegetable. Remove the stems and boil the leaves in a large, heavy pot of salty water. Boil for approximately 5 minutes, stirring periodically.
Mix Sauterne and brandy. Pour over ice, then add champagne and sparkling water. Serve immediately. Serves 30.
Cream cracker crumbs and 1/4 lb. butter. Line bottom of 9x5 in baking dish with one half of creamed mixture. Drain asparagus and arrange over crumbs. Make white sauce with 4 T. butter, flour, and milk. Add cheese, salt and pepper. Pour over asparagus and top with remaining crumbs, and slivered almonds. Bake 30 minutes at 375°.
Cook squash until tender in salted water. Drain and mash through ricer. Add garlic salt, onion, cheese, cracker crumbs and milk. Grease dish. Put ingredients in dish and place 1/2 cup of cracker crumbs on top. Dot with butter. Bake at 350° for 25 minutes.
Stir together water, salt, brown sugar in a large pot until salt and sugar dissolve. Add in 1 bunch fresh thyme, garlic, black peppercorns and a 12 to 15 lb turkey. Refrigerate 12 to 18 hours. Preheat oven to 325 degrees. Drain turkey, discard marinade. Tuck wings under turkey, tie legs together. Place the carrots, celery, onions and 1 c canned chicken broth in a large roasting pan. Rub turkey with olive oil, place on top of vegetables in pan and roast for 3 to 3 1/2 hours until thermometer inserted into thickest part of thigh registers 180 degrees. Cover turkey loosely with foil if browning too quickly. Discard vegetables, pour pan juices into a large measuring cup and add more chicken broth to make 4 cups. Melt 4 Tbsp butter in saucepan over medium heat. Add flour and whisk, 2 minutes. Gradually whisk in broth mixture, heavy cream and pepper. Bring to a boil and cook, whisking constantly, until thickened. Makes 16 servings.
Cream all ingredients thoroughly and store in covered container in refrigerator. Spread on hot toast, hot French toast or biscuits.
Put crumbs in large bowl. Cover with hot water. Let stand a few minutes. Mix in remaining ingredients, except onion. Form into balls. Meanwhile, slice onion into a little oil in skillet; brown. Remove onion and add meatballs and brown. Return onion to meatballs in skillet; add water and 3 or 4 whole allspice. Cover and simmer about 30 minutes. Makes its own natural gravy. Allspice is the secret to the flavor. (I usually double this recipe.)
Combine all ingredients but vanilla in top of double boiler. Cook over boiling water, beating constantly, for 7 minutes, until icing stands in stiff peak. Remove from heat and beat in vanilla.
Grate cheese and add rest of ingredients; mix well. Take centers out of hard rolls and fill with mixture. Wrap in foil. Bake at 325° for 25 minutes. These can be frozen and baked at 325° oven for about 45 minutes.
Crumble beef into a 3-quart casserole dish. Stir in onion, green pepper, celery and garlic. Cover and microwave on High for 5 to 8 minutes, until beef is done and vegetables are tender-crisp, stirring twice to break apart. Stir in remaining ingredients; mix well. Recover and microwave at High for 20 minutes, stirring once or twice. Microwave, uncovered, for 10 to 15 minutes until flavors are well blended.
Combine all ingredients except hamburger buns. Mix well, then spread on buns. Place on cookie sheet and bake at 400° until cheese is melted and slightly browned.
*I drain off the liquid at the top of the can, but I don't drain and rinse them.
Thaw packaged hash browns to separate. Mix soup, sour cream, onion and parsley. Pour over hash browns. Garnish with paprika. Bake in 9 x 12-inch Pyrex dish covered loosely at 350° for 1 hour.
Combine all ingredients and bake 45 minutes at 350°. Casserole made of canned ingredients you have on hand when unexpected company drops by. Serve with fruit.
Chop onion, carrots and green pepper in a food processor. In a large pot coated with nonstick cooking spray, saut the chopped vegetables over medium heat until tender, about 5 minutes. Add the soup, chicken broth, and cheese stirring until the cheese is melted and the soup is well heated. Before serving stir in the yogurt; do not boil.
Grease 9 x 13-inch pan. Blend the cream soups and milk together; mix 1/2 of this with rice and pour into pan. Place chicken (skin side up) on top of soup/rice mixture. Pour remaining milk/soup mixture over the chicken. Sprinkle dried onion soup on top. Bake uncovered in oven at 350° for 60 minutes or until chicken is done.
In a medium-size bowl, combine chicken, zucchini, spinach, carrots and walnuts; toss.
Cook spaghetti and drain. Saute beef in butter until brown. Add tomato sauce, salt and pepper. Remove from heat. Combine cottage cheese, cream cheese, sour cream, scallions and green pepper.
Mix flour, curry and salt in bag. Shake chicken in bag. Brown in oil. Place chicken in oven dish. Stir remaining ingredients together in frying pan. Heat to boiling point. Pour over chicken. Bake at 350° for 1 hour, covered and 20 to 30 minutes, uncovered.
Heat oven to 400°. Mix brown sugar, milk and egg. Mix bread crumbs, cornmeal and cinnamon. Dip squash into egg mixture and coat with bread crumbs. Place in ungreased baking pan. Drizzle with margarine. Bake 30 to 35 minutes until soft.
Mix chicken, soups, green chilies and milk together. Spread Doritos in bottom of well-greased 11 x 13-inch casserole dish. Pour chicken mixture over Doritos. Top with cheese. Bake at 350° for 30 minutes.
Crush all vanilla wafers into crumbs. Combine vanilla wafer crumbs, chopped pecans and milk together. Roll into log shape. Then roll the log into confectioners sugar. Put in wax paper and put in refrigerator for several hours until chilled.
Use greased 9 x 13-inch pan. Preheat oven to 350°. Mix first 7 ingredients, using only 1 teaspoon of cinnamon. Remove 1/4 of this mixture and add chopped walnuts. Set aside for topping and add 1 teaspoon cinnamon. Add last 4 ingredients to remaining 3/4 of mixture. Mix well. (Small lumps are okay.) Pour this mixture into pan. Sprinkle topping over batter in pan. Bake at 350° for 33 to 35 minutes. Topping will be light brown. Great for breakfast, brunch or dessert.