HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat cream cheese until fluffy. Add sugar slowly. Beat in eggs, then blend in sour cream. Pour in crust (graham cracker).
Heat oil in a large skillet until hot. Add Crab Delights and vegetables. Cook and stir over medium heat for 2 minutes. Add seasoning; stir well. Cook 1 minute more. Serve immediately.
Combine the first 8 ingredients in a medium bowl; stir well. Set aside. Bring 1 quart water to a boil in a large saucepan; add shrimp and cook 3 to 5 minutes. Drain well; rinse with water and drain again. Set shrimp aside. Cook fettuccine in a Dutch oven according to package directions, omitting salt and fat; drain. Immediately return fettuccine to pan; add spinach and stir mixture well to combine. Cover and let stand 1 to 2 minutes or until spinach wilts. Add Ricotta mixture and shrimp, stirring well to combine. Serve immediately.
Place flour in a plastic bag. Add the steaks, a few at a time, and toss to coat. In skillet, cook the steaks in oil until lightly browned on each side. Place browned steaks in casserole dish. Add onion. In bowl, whisk water and gravy mixes together. Add to casserole dish. Bake at 350° for 45 to 60 minutes. Serve with noodles or mashed potatoes.
Add all ingredients to saucepan. Bring mixture to boil. Remove from heat. Baste over chicken, ribs, pork or beef.
Combine orange juice and ginger ale and pour over orange sherbet. Float slices of orange and sprigs of mint in punch bowl for garnishes. Yield: 50 (8-ounce) servings.
Drain crab meat and chop artichokes. Combine with cheese and mayonnaise. Heat in a small casserole at 350° for 20 minutes. Serve with small slices of garlic toast.
Cream butter; gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Combine soda and persimmon pulp; let stand until soda dissolves. Add to creamed mixture and blend well. Combine next 5 ingredients, stirring well, and gradually add to batter. Beat well. Stir in nuts and dates.
Combine first 3 ingredients. Blend in oil with a fork until mixture resembles coarse sand. Mix in buttermilk. Drop rounded tablespoonfuls onto oiled baking sheet. Bake at 450° for about 15 minutes. Makes about 2 dozen.
Mix first 4 ingredients. Put in refrigerator. When set up, beat together last 4 ingredients and spread on top of salad. Let set overnight.
Beat yolks, sugar, water and dry ingredients. Beat whites stiff. Fold into mixture. Bake at 350° for 20 to 30 minutes using a 9 x 12-inch pan.
Mash vanilla wafers with rolling pin and sprinkle 1/2 of this into the bottom of a glass baking pan.
Preheat oven to 350°. Spray an 8-inch square baking pan with vegetable cooking spray and set aside.
Combine 1 cup water with the Kitchen Bouquet sauce. Bring all ingredients to boil and thicken. Put in crock-pot with previously warmed hot dogs. Add 1 to 2 cans drained pineapple chunks. Warm all through entirely and keep hot dogs and pineapple under sauce to keep moist.
Slice vanilla beans down the center so that seeds are exposed and drop into the bottle of brandy. Shake, cover and allow to marinate for several weeks, shaking every few days. (It may be necessary to pour off a small amount of brandy to accomodate the vanilla beans.)
Spray a large pan with Pam. Place chicken breasts in pan. Cook on medium heat until done. Reduce heat and add onions, mushrooms, rice, peas and carrots. Fold all ingredients together and cover. Cook on low heat for 7 to 10 minutes. Serves four.
Mix salt, cornmeal, flour, baking powder and baking soda in a bowl. Add milk and bacon drippings; melted shortening can be used if you have no drippings. Add peppers, cut very small. Pour into warm baking pan in 325° oven for 1/2 hour or until done. Mixture can also be spooned in skillet on top of stove in patties. Serve with Hop'n John and Rice recipe.
Put slices or chunks of meat in skillet. Add Worcestershire sauce. Brown meat until tender. Add remaining ingredients and cook until tender, stirring constantly. Serve over rice with additional Worcestershire sauce. Salt and pepper to taste.
Mix flour, soda, salt and sugar together and make a well. Add the oil, eggs and applesauce. Make a paste of cocoa and water. Add vanilla. Mix ingredients in order. Pour into a greased 9 x 13-inch pan. Bundt pans make a nice cake. Bake at 350° for 35 minutes. Cool and frost.
Cream butter and sugar. Add eggs one at a time, beating well. Mix in pineapple and juice. Cube bread and add to pineapple mixture. Bake in a greased casserole at 350° for 1 hour. Serves 6.
Debone cooked chicken. Cook noodles. Combine all ingredients. Serve while hot.
Bring the white wine and bouquet garni to a boil. Add fresh scallops, washed and drained. Salt to taste and simmer for 10 minutes or until scallops are tender. Drain them, reserving the broth, and cut into fine pieces. Clean and chop mushrooms. Place in saucepan with shallots (or onion), parsley, 2 tablespoons butter, lemon juice and water. Cover the pan and simmer for 10 minutes. Strain and add the liquid to the wine broth. Melt 4 tablespoons butter in a saucepan; add flour and stir until well blended. Gradually add the combined hot liquid from the scallops and the mushrooms and cook, stirring constantly, until the sauce is thickened and smooth. Remove the sauce from the fire and stir in egg yolks, beaten with heavy cream and a little of the hot sauce. Correct the seasoning and finally stir in the scallops, shallots and mushrooms. Fill scallop shells or ramekins with the mixture, piling them high. In the center, dust with bread crumbs, dot with butter and brown in a hot oven or under the broiler flame. (Can freeze in containers.)
Cook noodles according to package directions; drain. In large bowl, toss noodles with 1 cup cottage cheese, 1/2 cup Mozzarella cheese and 1/4 cup Parmesan cheese. Add sauce to browned ground beef.
Stew chicken and debone. Add milk and bring to boil. Add salt and pepper. Mix water, flour, oil and egg. Roll out thin and cut in strips. Drop in hot chicken and simmer until done, about 30 minutes.
Peel and slice eggplant into circles. Fry in olive oil until browned. Place on paper towels or paper bags to blot oil out. Set aside. Begin your marinara sauce. Saute garlic in oil until brown in the bottom of a pot. Add tomatoes, basil, salt and pepper (dash of sugar optional). Let sauce simmer about 1/2 hour or 45 minutes.
Melt butter and add rest of ingredients to cooked potatoes. Beat on low speed of mixer until creamy. Put into well-greased (I use Pam) casserole dish.
Combine ingredients. Chill in refrigerator at least three hours before cooking. Do not stir after chilled. Drop by teaspoonfuls into hot cooking oil, dipping spoon each time into a glass filled with warm water.
Coat raisins and nuts with flour. Beat egg yolks; add other ingredients. Beat egg whites, then fold in. Bake at 375° for 35 to 40 minutes.
Cream together butter, shortening and both sugars. Beat in eggs and vanilla. Combine flour, salt and soda; beat into first mixture. Add remaining ingredients and knead into mixture.
In 5 tablespoons butter, saute mushrooms until golden brown, about 5 minutes. Add onion and garlic; cook until onion is golden. Add tomatoes, wine, 3/4 teaspoon salt and tarragon. Stir until well blended. Reduce heat. Simmer, covered, stirring occasionally, for 30 minutes.
Mix dry ingredients. Stir in milk, pumpkin and pecans. Cook in double boiler for 20 minutes, stirring frequently. Add beaten egg yolks and cook another 2 minutes. Cool and put in pie shell. Beat egg whites until stiff. Fold in 1/2 cup of sugar and spread over top of pie. Bake at 350° for 15 minutes.
Clean and snap green beans. Put bacon drippings in a large pot; add the snap beans and about 2 cups water. Cook at medium temperature. Add water as needed. Just before they are done, add the salt and sugar. Serve with fresh onions and cornbread. Yield: 6 servings.
Prepare freezer according to manufacturers directions. Mix eggs and sugar together. Beat well. Add evaporated milk, vanilla and salt. Pour into freezer container and add enough milk to reach the fill line. Freeze according to freezer directions. This is a good basic recipe for fruit ice cream, just add 2 cups fruit and only 1 tablespoon vanilla.
Mince onion. Take 2 cubes of butter and cover the bottom of pan with olive oil. Saute. Add mushrooms, clam pieces and parsley. Saute. Add tomato sauce and large wine. Simmer. Can be 20 minutes or 4 hours. About 5 minutes before you serve, add fish. Five minutes before serving, add shrimp, small wine and 2 cubes butter.
Combine all ingredients. Bake in large greased rectangular pan at 350° for 35 minutes. Cool 45 minutes. Cut into small squares. Reheat at 325° for 10 to 12 minutes when serving as hors d'oeuvre.
Mix all ingredients, except buttermilk. Add buttermilk until you have a light consistency. Drop by spoonfuls into deep fryer and cook until brown.
Mix in dishpan in order given. Drop by spoon on greased cookie sheet. Bake 5 to 7 minutes at 350° to 375°. Do not overbake. Should be chewy and soft. Makes 16 to 20 dozen.
Coat chicken with flour mixed with half of salt and pepper. Brown in deep frypan. Remove chicken. Cook onions until soft. Add remaining ingredients and chicken. Cover and simmer 40 minutes or until tender. Turn chicken occasionally. Makes 4 servings, 410 calories each. Makes 6 servings, 275 calories each.
Boil sugar and water. Add all juices together; then add Kool-Aid. Just before serving, add 1 quart ginger ale.
Trim fat and remove membranes from ribs. Place ribs in shallow glass or plastic dish. Mix remaining ingredients. Pour mixture over ribs. Turn ribs. Cover and refrigerate at least 2 hours. Place ribs in single layer on rack in roasting pan; brush with sauce. Cook, uncovered, in 400° oven for 30 minutes. Turn ribs; brush with sauce. Cook, uncovered, until done, about 30 minutes longer. (Reduce oven temperature to 375° if ribs are thin.) Cut between each rib to separate. Serve with hot mustard, if desired. Makes 35 to 40 appetizers.
Bring sugar, syrup and water to a boil until spins a thread. Remove from heat and add cream of tartar. Pour over egg whites (beaten) and beat. Add powdered sugar. This is enough for two cakes.
Mix soda, water and sugar. Add cocoa and stir well. Add flour and vanilla. Mix well and add mayonnaise. Bake at 350° for 30 minutes or until done.
Beat eggs, butter and milk until well blended. Add flour and baking powder, sugar and salt to ingredients. Add mix just enough to make creamy batter with some lumps.
Place chicken, water, onion, parsley, bouillon, thyme, pepper and bay leaf in large Dutch oven. Bring to a boil; add noodles, carrots and celery and return to boiling. Simmer covered 20 to 25 minutes or until noodles are done. Stir in 1 1/2 cups milk and peas. Combine 1/2 cup milk and flour until smooth. Stir into noodle mixture.
Melt chips in double boiler. Mix in remaining ingredients. Stir well. Drop by spoonful onto waxed paper. Let set until hard. Makes about 6 dozen candies.
Chop 6 scallions very fine. Soak in cup milk with 1 teaspoon of salt for 1/2 hour. Put in a saucepan and simmer for 1/2 hour. Boil 6 medium potatoes, peeled in salt water. Cover until tender. Drain, dry and begin to mash. When smooth, beat in the scallions and milk. Add 3 tablespoons butter and continue beating over low heat.
Cook bacon. Reserve drippings. Wash spinach and tear into bite size pieces. In a large bowl, combine spinach, onion, avocado, tomato and crumbled bacon. Set aside.
Spray 9 x 13-inch pan with Pam. Cube bread and scatter the bread cubes in the pan. Brown and drain the meat. Cover the bread cubes with meat. Mix eggs, milk, mustard and pepper together. Pour over meat and bread. Cover with cheese.
Place pastry in refrigerator while making custard. Blend in blender the eggs, sugar, vanilla, butter and milk. Pour into pie shell and sprinkle with nutmeg. Bake at 400° for 25 minutes or until knife comes out clean.
Let potatoes thaw slightly; break apart. Spread in about an 8 x 12-inch cake pan. Mix the onion, garlic salt, soup and sour cream. Spread on top of potatoes. Sprinkle on cheese and corn flakes (crushed). Drizzle butter on top. Bake for about 45 minutes at 350°. Onions may be cooked ahead.
Cream jello and cream cheese together. Add boiling water; mix well and cool. Add remaining ingredients and congeal.
In large saucepan, brown beef and cook onion with garlic until tender. Stir to separate meat. Add remaining ingredients. Simmer 30 minutes, stirring occasionally.
Cream margarine and sugar thoroughly. Add eggs. Blend in remaining ingredients. Bake 1 1/2 hours at 350°.
Grease an 8 x 12-inch baking dish. Place bread in bottom of dish. Sprinkle with cheese, then sausage. Mix together eggs, milk, salt, mustard and pepper. Pour over sausage and cheese. Refrigerate overnight. Bake at 350° for 30 to 35 minutes. Serves 6 to 8.
Allow 3 pieces of chicken per person. Brown chicken well in skillet on top of stove. For each serving, cut one 12-inch square of foil. Place 3 pieces of chicken in center of foil square. On each serving, place a few mushrooms and chopped onions. Add to each serving 3 tablespoons of milk. Gather foil together around chicken and seal edges, forming basket. Bake in 250° to 300° oven for about 1 hour before ready to serve.
Soak oats and buttermilk 1 hour for regular oats and 15 minutes for quick. Cream oil with sugar and egg. Mix dry ingredients together and stir alternately with oat mixture into creamed mixture. Fill Pam sprayed muffin cups 2/3 full. Bake at 400° for 20 minutes. May add 1/2 to 1 cup of canned or fresh fruit.
Bake cake mix in 13 x 9 x 2-inch pan. Cut cake crosswise in half. (Freeze 1/2 for future use.) Cut other half into light pieces. Split each piece horizontally. Arrange half the pieces in a 2-quart glass bowl, cutting pieces to fit. Pour 1/2 the thawed strawberries over cake; spread with 1/2 the pudding. Repeat. Cover and chill for at least 8 hours. In chilled bowl, beat cream and sugar until stiff. Spread over trifle. Sprinkle with almonds. Garnish with whole strawberries.
Bring brown sugar, oleo and syrup to boil; boil 5 minutes. Remove from fire and add cream of tartar, soda and salt. Add to 1st mixture (bubbles up). Pour over popcorn; place in 200° oven for 1 hour. Stir every 15 minutes until done.
Chop all vegetables. Bring to a boil vinegar, sugar, salt and turmeric. Add vegetables and boil 15 minutes. Stir often. Put in hot jars and seal. Makes 7 1/2 pints.
Warm milk to luke warm. Combine all other ingredients. Put into freezer. Add milk and stir. Freeze according to your freezer directions.
Cook cake; cool. Mix and pour 1/2 of Eagle Brand milk and all of cream of coconut over cake while warm.
Boil chicken until done. Crush crackers. Melt butter and mix with crackers. Layer bottom of a 2-quart casserole dish (save enough to sprinkle on top). Mix the cream cheese, soup and broth on stove; cook until thick. Tear chicken into pieces and put on top of crackers. Pour mixture on top of chicken. Sprinkle remaining crackers on top. Bake at 350° for 30 minutes.
Combine cheese and evaporated milk in top of double boiler. Heat until cheese is melted. Add remaining ingredients, mixing well. Cool and use as sandwich spread. Yields 1 cup.
In a large bowl combine 4 cups of the flour and the yeast. Heat milk, sugar and salt until warm (115° to 120°), stirring to dissolve sugar. Add to flour mixture, along with eggs and cheese. With electric mixer on low, beat until well blended. By hand, stir in remaining flour to make a stiff dough. Turn dough onto lightly floured surface and knead until smooth. Place in large greased bowl; cover with clean towel and let rise until double in bulk. Divide dough; knead and place in greased bread pans. Will make 3 large loaves. Bake at 350° for 45 minutes, until golden brown on top. Remove from pan and butter top of loaves. Let cool. This makes great toast!
*Tomato Puree: Vegetable oil and tomato paste. Heat oil in pan. Add tomato paste and stir. Allow to heat thoroughly while continuously stirring.
In a pitcher, dissolve cherry Jell-O in boiling water. Stir in lemonade concentrate. Add cold water and cranberry juice; chill thoroughly. Just before serving, add ginger ale. Mix gently. Makes 16 (6-ounce) servings.
Gradually beat sugar in eggs. Stir in pumpkin and lemon juice. Fold in flour, baking powder, cinnamon, nutmeg and salt. Spread on greased and floured cookie sheet (15 x 10 x 1-inch). Top with nuts. Bake at 375° for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Let cool completely. Then unroll, remove towel and spread filling.
Add to the creamed mixture. Add flour with baking soda last. After you have the above all well mixed, then form into one or two rolls (like a rolling pin); put in refrigerator overnight and slice the next day. Cut as thin or thick as you like. I make mine thin. Bake at 350° about 15 to 20 minutes or until it gets light brown around the edges.
Microwave chocolate wafers in microwave until melted on medium setting. Dip pretzels. Place on wax paper on cookie sheet. Refrigerate until set. Can decorate with colored sugar before chocolate sets.
Fry bacon; remove from pan. In same pan, saute onion and pepper in the bacon grease until tender. Add uncooked rice; cook about 5 minutes, stirring frequently. Add chicken broth, garlic salt, thyme and bay leaf. Cover and cook on low about 15 minutes. Add shrimp and ham. Cover and cook for 20 minutes or until rice is tender.
Take whole water chestnuts and wrap them with a 1/2 piece of bacon. Hold them together by putting a toothpick through the water chestnut and bacon. Put in the oven on a cookie sheet just long enough to cook the bacon. Broiling works quickest.
Cream together first 4 ingredients; set aside. Spread the rolls out side by side on cookie sheet. Bake at 400° for 10 minutes. Cool. Spread cream cheese mixture on crust. Top with your favorite fresh vegetables. Slice thin. Cut into squares to serve.
Slice beef in strips. Dredge in flour. Brown beef in heated oil; add onions and saute until soft. Chop tomatoes and add to beef, including juice. Stir in tomato soup. Simmer 10 to 15 minutes.
Combine sugar and flour. Boil the margarine, water and cocoa. Pour over sugar and flour mixture. Add eggs, soda, buttermilk and salt. Grease pan and cook 30 to 45 minutes at 350°.
Mix Bisquick and yeast. Add oil and buttermilk. Mix well. Roll out 1/2-inch thick on floured surface. Cut with small biscuit cutter and place on a baking sheet sprayed with Pam. Let rise for about 30 minutes. Bake at 375° about 10 minutes or until brown. Brush with melted butter.
Mix pudding using directions on package. Add container of Cool Whip and 1 cup coconut. Mix together and pour into baked pie shells. Place some flaked coconut into a baking pan and let brown. Top pie with Cool Whip and sprinkle browned coconut on top. Keep refrigerated.
Remove skins; boil in water until slightly tender. Slice or leave whole. Pour syrup made of vinegar, sugar and spices (in bag), boiling, over carrots. Let stand overnight, then bring to boil and boil 5 minutes. Remove spices; pack carrots into clean jars. Fill to within 1/2 top of jars with hot spiced syrup. Put on cap; seal. Process in water bath for 10 minutes.
Mix first 2 ingredients with mixer, adding remaining ingredients and beating in vegetable oil slowly. Refrigerate. Shake and pour over cabbage just before serving. Will keep in refrigerator for a week or more, covered, then just shake or mix well. Pour on cabbage as much as you like, to moisten the cabbage.
Brown meat in oil. Drain off excess fat. Combine gravy, tomato juice, water, soup mix and horseradish. Stir into meat. Simmer, covered, 5 minutes.
In a bowl, combine the eggs, milk, flour, vanilla and salt. Pour about 1/4 c. into a hot fry pan, tilting the pan to cover the entire bottom. Cook for a few seconds and turn. Cook a few more seconds and it's done. Roll up the pancakes and put them on a plate. Serve with Swedish lingonberries, maple syrup, or your favorite topping.
Combine all ingredients and mix well. Spoon into casserole sprayed with nonstick spray. Bake 45 minutes at 350°.
Shell the peas, using some of the tender snaps. In a 3 quart pot, cover the peas with water and add salt. Add your choice of meat. (In an emergency when you're out of meat, peas may be seasoned with Lawry's seasoning salt.) Bring to a boil and simmer about 2 or 2 1/2 hours. Taste and correct seasonings. This same method works for cream peas, crowder peas or purple-hulled peas. Serves 4 - 6.
Brown beef and drain well. Cook noodles as directed on box. Place small amount of sauce in baking dish. Next, place layer of noodles. Cover noodles with beef. Pour the remaining sauce over the beef. Spread cottage cheese over sauce. Top with Mozzarella cheese and bake 40 minutes at 350°.
Mix flour, sugar and yeast together. Beat in water, Wesson oil and egg. Put in bowl in refrigerator until ready to use. Put in greased muffin pans and bake 20 to 25 minutes at 400°. Makes about 2 dozen. (Will keep about 3 days in refrigerator.)
In medium size mixing bowl, beat egg yolks with 2/3 cup sugar until mixture is lemon colored. Slowly add bourbon, beating constantly. In a large mixing bowl, beat egg whites and remaining sugar until mixture is almost stiff. Fold bourbon mixture into egg whites. Whip cream and fold into egg mixture. Grate fresh nutmeg over top. Egg nog tastes better if made the day before and refrigerated. Servings: 20.
Spread in 9 x 11 pan. Freeze. Allow to thaw to cutting stage before serving (may also add fresh strawberries in season).
Combine all ingredients. Mix well. Spoon into lightly greased pie pan. Bake at 350° for 15 minutes. Serve with crackers.
In saucepan, combine margarine, pineapple, sugar and cornstarch. Bring to a boil and cook until thick. Put between Dixie cookies; top with Cool Whip and sprinkle with coconut.
Pound chicken flat. Top with ham and cheese. Roll up; secure with a toothpick. Coat with Shake and Bake. Refrigerate, covered with plastic wrap for 2 to 4 hours. Let stand at room temperature for 15 to 30 minutes.
Mix Ricotta, sugar and eggs by hand. Then add chocolate bar that has been finely chopped and cinnamon. Prepare cake mix and pour into greased 9 x 13 pan. Carefully spoon Ricotta mixture on top of batter. Bake at 350° for 60 to 65 minutes. Cool and sprinkle with powdered sugar before serving.
Cook lasagna noodles. Heat margarine in skillet, saute onion and garlic. Stir in flour and milk. Heat until thick, stirring constantly. Add cheese and remove from heat. Combine 1/2 the cheese sauce with the spinach and Parmesan. In an 8-inch square pan, sprayed with "Pam," layer noodles, seafood and sauce. Use the sauce without spinach for the top layer. Sprinkle with nutmeg. Cover pan with foil and bake at 350° for 25 to 30 minutes. Approximately 400 calories per serving.
Cook beans with salt and 2 jalapenos. Cook beef. When done, add chopped onions and garlic. Chop tomatoes and add to meat with tomato sauce. Then add remainder of spices. Simmer for 10 minutes, then add to bean pot. Cook on low and simmer for another 15 minutes.
Preheat oven to 325°. Remove wrap from ham and place in bottom of broiler pan (without insert). Pour 1/2 Pepsi over the top of ham. Cover loosely with foil and place in oven. Bake for 15 minutes per pound. During cook time, remove periodically and baste with Pepsi/ham juices. Remove foil during last hour in order for ham to nicely brown. No knife needed; it will fall apart. Serves 35.
In food processor bowl with metal blade or blender container, combine all ingredients. Cover. Blend 30 seconds. Refrigerate several hours or overnight to blend flavors. Serve with fresh fruit. Makes 2 1/2 cups.
Cut all fat off meat; mix with soup. Put in pan and cover with foil. Bake at 350° for 1 1/2 hours or until tender. Serve over rice.
Chop cabbage and onion and pour 1 cup sugar over it. Combine 1 tablespoon sugar, salt, dry mustard, celery seed, vinegar and oil in small pan and bring to boil. Pour the dressing over the cabbage immediately. Cover and refrigerate until next day.