HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Eagle Brand milk and lemon juice. Fold in cherries, chopped nuts, then whipped cream. Let set in refrigerator before putting in chilled crumb crusts. Makes 2 to 3 pies.
Melt butter in 1 cup boiling water. Add salt and flour all at one time. Stir vigorously until mixture forms ball. Add eggs one at a time, beating well until smooth. Do this until all eggs are beaten in. Drop by tablespoon onto greased cookie sheet. Bake at 450° for 20 minutes. Reduce to 350° for 20 more minutes. Cool. Fill with pudding, ice cream, etc.
Cover rinds with water and boil until clean. Drain thoroughly. Boil vinegar, sugar and spices wrapped in cheesecloth ball. Boil until clean, stirring occasionally. Pour over rinds. Each day for 9 days, drain syrup, bring to a boil and pour over rinds. On the 10th day, put in jars and process.
Mix all ingredients well. Freeze in small electric ice cream freezer according to directions or pour into freezer container. Freeze until almost set. Remove and beat until smooth. Return to freezer. Freeze until firm. Makes 4 servings.
Preheat oven to 425°. Place apple juice in saucepan, undiluted and bring to boil. Combine next 4 ingredients in small bowl; add little apple juice. Stir until blended in saucepan of juice. Pour this mixture over apples; stir until all slices are coated. Pour in pie crust. Bake at 425° for 30 minutes; reduce to 375° and bake until done.
Combine mayonnaise, flour, eggs and milk. Mix until well blended. Add crabmeat to mixture. Add grated cheese and onion. Blend thoroughly. Pour into pie shell. Bake 40 to 45 minutes at 350°.
Heat olive oil in nonstick skillet. Add onion and cook over medium heat until soft. Add garlic. Cook 2 minutes longer. Add raw rice. Turn up heat and stir and cook until rice begins to become opaquely white and onion begins to brown. Add tomato and cilantro. Stir until combined with rice mixture. Add beef broth. Turn up heat and cook until broth comes to a boil. Cover. Turn heat down to simmer and cook for about 20 minutes until rice is done.
Melt oleo. Mix with flour and nuts. Pat into a long glass dish. Bake about 20 minutes in a 325° oven. Cool crust.
Combine first 4 ingredients. Spread on dried beef slices. Roll and chill until ready to serve. You may slice in bite size pieces.
Place chuck roast in roasting pan and add all of the above ingredients. Bake at 350° for 3 hours. Add water, if necessary, to prevent scorching. After roast is finished and cooled, pull apart and shred with fingers. Remove fat, gristle and bone. (I usually double the recipe and freeze half of it for future use. The recipe feeds eight hungry guests.)
Boil chicken in salty water. Remove and cut into small pieces. Rub with red pepper and garlic powder. Put chicken in large casserole dish. Cut a large onion into small pieces and grate Velveeta cheese. Put over chicken. Crush and sprinkle 1/2 package of taco Doritos over chicken mixture. Blend mushroom and chicken soups with Ro-Tel tomatoes. Pour over chicken. Put rest of Doritos on top. Bake 40 minutes at 350°.
Cook for 5 minutes. Pour over 1 cup raw rice and bake in oven for 1 hour.
Melt butterscotch and chocolate morsels. Remove from heat. Add peanut butter, marshmallows and nuts; stir. Drop by tablespoon onto waxed paper. Place in refrigerator to harden. Store in a cool place in sealed container.
Heat cream cheese and soup in a saucepan until melted. Remove from heat and add gelatine. When cool, add rest of ingredients. Pour into bowl or mold and refrigerate overnight.
Place rice in casserole or covered dish. Arrange chops on top of rice. Season chops with salt and pepper. Place a slice of onion, tomato and green pepper on each chop. Pour boiling water to moisten rice. Cover tightly and bake at 350° for 1 1/2 hours.
Drain asparagus tips and place in well greased casserole. Cover with grated cheese. Mix soup and milk well; pour over asparagus and cheese. Cook 30 minutes at 350°; sprinkle onion rings over top and brown 10 minutes longer.
Mix wafers, coconut and orange juice together. Roll into balls and roll balls into confectioners sugar. Refrigerate cookies afterwards. Dough can be refrigerated before rolling in sugar, also, to help hold dough together better.
Beat until creamy. Pour over first mixture. Bake 30 to 35 minutes at 350°.
Wash and drain berries. Add vinegar. Let come to boil. Add sugar. Cook 8 to 10 minutes or until desired thickness. Stir occasionally while cooking and while cooling.
Dissolve Jell-O in hot water; add pineapple, pie filling and pecans. Refrigerate until congealed. Mix cream cheese, sugar, vanilla and Cool Whip until smooth and spread on top of Jell-O mixture. Refrigerate overnight.
Combine corn meal, flour, baking powder, soda, sugar and salt in a large bowl. Make a well in center of mix. Combine egg whites, yogurt and oil. Add dry ingredients, stirring just until moist. Spoon mixture into muffin pans coated with cooking spray. Fill 3/4 full. Bake at 425° for 12 to 15 minutes.
Chop ham fine. Mix with rest of ingredients. Make into 1-inch balls. Bake on greased cookie sheet at 350° for 20 to 25 minutes.
Beat all ingredients together over boiling water. Beat 7 minutes. Remove from heat and add vanilla.
Brown meat. Stir in remaining ingredients, except cheese and tortillas. Simmer 10 minutes. Place meat and cheese in tortillas and roll tight. Place in baking dish. Cover with remaining sauce. Cover tightly with foil. Bake at 375° for 25 minutes. Sprinkle with cheese. Makes 6 servings.
In a large bowl combine the soup, sour cream and garlic salt. Add potatoes and cheddar cheese; mix well.
Combine baking mix, milk and shredded cheese with wooden spoon until soft dough forms, then beat vigorously 30 seconds. Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet. Bake 8 to 10 minutes until golden brown. Combine butter or margarine (melted) and garlic powder. Brush over warm biscuits before removing from your cookie sheet. Serve warm. Makes 8 to 12 servings.
Saute onions and steak in shortening; add flour until smooth. Add tomatoes and Worcestershire sauce. Simmer for 1 1/2 hours; add mushrooms and sour cream. Heat until hot. Serve over noodles.
Mix all ingredients except paprika. Form into a ball. Chill. Roll ball in paprika. You can roll in pecans.
Roll biscuits to 7-inch lengths; dip in melted butter, then in cinnamon-sugar mixture. Fold in half. Seal ends and twist! Place on greased baking sheet. Sprinkle with nuts. Bake about 10 minutes.
Stir and mix well together. Cook until thick. Add small onion, grated. Grate 1 pound of Cheddar cheese and mix all together.
Preheat oven to 375°. Allow bread to thaw. Stir together cinnamon and sugar. Roll out dough to a rectangle 7 x 5-inches. Spread butter evenly over dough. Sprinkle cinnamon and sugar over dough. Roll dough up, starting at narrow end. Pinch to seal. Place seam down in greased 8 1/2 x 4 1/2-inch dish. Bake in preheated oven at 375° for 30 to 40 minutes or until done.
Combine shortening, salt and peanut butter. Add sugars. Cream together. Add eggs and milk. Mix flour and soda. Blend with first mixture. Place balls of dough on ungreased cookie sheets. Dip fork in water and make criss-cross patterns on top. Bake at 325° for 15 to 18 minutes.
Brown ground beef, onion and garlic in Dutch oven until meat is no longer pink; drain off drippings. Add barley, carrots, celery and tomatoes with liquid (chop up tomatoes). Add beef consomme, water, tomato soup (if using), bay leaf, 1/4 cup parsley and salt and pepper as desired. Cover and simmer 1 1/2 to 2 hours, stirring occasionally.
Stir all ingredients together; spread into a shallow 8 x 8-inch pan. Bake in preheated 350° oven for 15 minutes. Cut when cool. Glaze with powdered sugar, if desired.
Add sugar and vodka to the gallon jug of berries with a good lid. Let stand for 3 months. Drain and have some fun.
Cook broccoli according to package directions, omitting salt. Do not drain. Add remaining ingredients, stirring well. Reduce heat and simmer one hour.
Cream together Crisco and sugar. Add eggs one at a time. Sift together flour, baking powder, salt and cocoa. Add small amounts of dry ingredients and small amounts of milk. Beat well after each addition. Add vanilla. Bake 80 minutes at 325°.
Partially freeze round steak. With a sharp knife, slice meat very thin and into bite-size pieces. In blender container, combine water, garlic, 2 tablespoons cooking oil, lemon juice, soy sauce, red pepper, fish sauce and cornstarch. Cover and blend until smooth. Set aside. Heat a wok or large skillet over high heat. Add 2 tablespoons cooking oil. Stir-fry broccoli, 3 to 4 minutes or until crisp-tender. Remove broccoli from wok. Add more oil, if necessary; add half of the beef strips. Stir-fry for 3 minutes; remove and finish cooking rest of beef, then return all the beef and broccoli to wok. Stir in cornstarch mixture. Cook and stir until thickened and bubbly. Cover and cook 1 minute more. Serve over rice or Chinese noodles. Serves 4.
Filling: In a medium saucepan, combine sugar, flour or cornstarch and salt. Gradually stir in milk. Cook and stir, over medium heat, until thickened and bubbly. Reduce heat. Cook and stir 2 minutes more. Remove from heat.
Use a long baking dish. Drain pineapple and mix with cheese. Mix sugars with flour and pour over pineapple and cheese mixture. Top with Ritz crackers. Drizzle butter over all. Bake at 350° until crumbs are browned and mixture is bubbly.
Mix all ingredients together thoroughly. Pour mixture into a 9 x 5 x 3-inch loaf baking pan. Place bacon strips on top. Bake for 1 1/2 hours in a 350° oven. After 45 minutes, you may have to drain bacon grease. During the last 15 minutes, add tomato paste on top. Turn oven off. After 15 minutes, add cheese slices to top and allow to melt. Yield: 8 servings.
Combine flour, sugar and soda. Bring butter, water and cocoa to a boil, then pour over dry ingredients. Add eggs, buttermilk and vanilla. Beat well and pour in greased and floured cookie sheet. Bake at 350° for 20 to 25 minutes.
Sprinkle gelatin in water; let dissolve (about 10 minutes) over low heat. Cool slowly, stirring occasionally, so it does not get on the bottom or around the edges of the pan. Beat eggs and sugar about 7 minutes at high speed until thick and light. Whip 1 1/2 cups of heavy cream into peaks; refrigerate. Add lemon rind and juice to cooked gelatin and stir. Juice and gelatin must be at the same temperature to avoid gelled lumps. Pour mixture into egg-sugar mixture; blend well. Chill 5 minutes. Fold in whipped cream until mixture is uniform. Pour into a serving bowl by Malcolm Davis; chill 3 hours. Garnish with remaining whipped cream and strawberries.
Heat oil in large pot. Add garlic, onion and vegetables and saute a few minutes. Add stewed tomatoes, tomato sauce, salt and herbs and bring to a boil. Reduce heat and simmer, uncovered, for 1 to 1 1/2 hours, stirring occasionally. Mix flour and water and stir into sauce. Simmer about 10 minutes longer, then remove bay leaf.
Brown hamburger and drain. Add all ingredients, salt and pepper to taste and cook on medium for 1 hour.
Preheat oven to 400°. Blend together cheese and butter using a mixer. Add flour and paprika. Mix thoroughly and shape 1 tablespoon of this mixture around each olive, dipping hands in flour to prevent sticking. Arrange on baking sheet and bake for 15 minutes just to a golden color. Makes 4 dozen.
Mix in a bag and shake, Parmesan cheese, parsley flakes and cracker crumbs. Dip chicken in butter. Shake chicken in crumb mixture. Place chicken in casserole dish. Bake about 45 minutes at 350°.
*Or you may use all cornbread. If you do, use 4 cups cornbread instead of 2.
Brown meat and drain. Add spices and mix well. Add cheese in small pieces and stir over medium heat until melted. Place on party rye by spoonfuls. Bake at 350° for 15 minutes.
Salt and pepper steaks; place onions and bacon mixture on steak pieces. Roll up and place a couple of toothpicks to hold together. Place in Dutch oven sprayed with Pam with lid on and simmer for 1 1/2 hours. Cook egg noodles. Drain these, then add to steak rolls.
Cook macaroni. Drain and rinse in hot water, then cold water. Mix together remaining ingredients with macaroni and refrigerate.
Mix potatoes, sugars and slightly beaten eggs. Add remaining ingredients. Mix well. Pour in an unbaked pie crust. Bake at 425° for 15 minutes. Reduce heat to 350° and bake for 40 minutes.
Cream butter and add half the sugar, gradually. Beat egg with remaining sugar. Combine mixtures. Bake at 375° for 25 minutes.
Measure flour, wheat germ, baking soda and salt into a large bowl; stir to blend. In a bowl of food processor, combine the eggs, bananas, honey, vegetable oil, lemon juice and vanilla until well blended. Pour over flour mixture. Add walnuts. Stir with rubber spatula just until blended. Pour into a greased and floured 8 x 5 x 3-inch loaf pan. Bake at 350° until sides pull away from pan and pick inserted in center comes out clean (about 45 to 55 minutes). Cool on rack before removing from pan. Makes one 8 x 5 x 3-inch loaf.
Sift together dry ingredients. Make a well in the center and add all remaining ingredients. Mix together until smooth. Bake in a well-greased loaf pan at 325° for 1 hour, then at 300° for 1/2 hour.
Cream together butter and sugar. Add eggs. Add remaining ingredients. Bake in a greased and floured tube pan at 350° for 1 hour.
Blend peanut butter and milk. Add Bisquick. Make into balls and roll into granulated sugar. Bake at 350° for 6 to 8 minutes. Be careful not to overbake. They harden quickly. Press a chocolate Kiss in each cookie immediately after removing from oven.
Brown ribs in heavy frypan or Dutch oven. Combine cornstarch, molasses and soy sauce to make paste. Spread paste on both sides of ribs. Re-brown quickly in hot fat. Combine sugar, vinegar, water and pineapple juice. Heat until sugar dissolves. Pour over ribs. Cover and cook 25 to 30 minutes. Add pinapple chunks and green pepper cubes. Re-cover. Simmer 5 minutes longer. Makes 8 servings.
Measure milk in a saucepan (set aside). Separate egg yolks from whites (set whites aside). Beat yolks. Combine flour, cocoa and sugar; mix well. Heat milk over medium heat until warm; add yolks. Then add cocoa mixture. Cook until this thickens. Remove from stove. Add vanilla and butter. Pour into pie shell. Top with meringue of your choice.
Mix cake mix, egg and butter together. Press this mixture into the 13 x 9 x 2-inch pan. Mix cream cheese, sugar and eggs together. Spread over mixture in the pan. Bake at 350° for 40 minutes. Cool and cut into squares.
Put 1/4 cup of warm water (not hot) in a cup. Add 1 teaspoon of sugar and 1/8 teaspoon ginger. Add 2 packages of yeast. Let this stand until bubbly. Cream together 1/2 cup shortening or 1 stick butter or margarine, 1/2 cup of sugar and 2 well beaten eggs, then add 1 teaspoon salt and 3/4 cup warm water and yeast mixture. Stir well. Add 2 cups of bread flour and 2 cups plain flour. Beat this mixture. Knead 6 minutes in a mixer (or by hand). The dough will be smooth and elastic. Put dough in large bowl and place in warm place. Put a little oil on top of dough. Cover with wax paper, then with a light towel until the dough doubles in size. Roll out on a dough board into a 12 to 15-inch circle. Take a sharp knife, dipped in flour and half the dough. Cut into halves again until you have 16 pizza shaped pieces. Roll into crescent rolls, beginning with the bigger end. Dip each roll in warm butter. Let rise to double size, then bake at 350° until done. Brush with butter when rolls are done.
Melt butter in a large mixing bowl. Stir in hot pepper sauce, Worcestershire and cheese. Add remainder of ingredients and mix very well. Bake on large, uncovered baking sheet for 45 minutes at 250°, stirring every 15 minutes. Makes about 2 quarts.
Dissolve Jell-O in 1 cup boiling water. Cut cream cheese in small pieces; mix well. I use a wire whip to mix cream cheese. Mix in pineapple and nuts. Fold in Cool Whip. Place in refrigerator to gel.
Mix together in heavy pan all ingredients except vanilla and nuts. Cook slowly over medium heat, stirring. Cook to 250° or firm ball. Remove from heat. Add the vanilla and nuts. Pour into greased 9 x 13-inch pan. Cool. When firm, turn out on cutting board and cut into bite size pieces. Wrap in wax paper squares.
Grease and flour a 9 x 13 x 2-inch cake pan. Mix the nuts and coconut and place in bottom of pan. Mix the cake mix as directed on box and pour over first layer. Mix the remaining ingredients and spoon on top of the chocolate. Bake at 350° for 45 minutes.
Combine sugar, water, syrup and salt in large saucepan. Place over medium heat. Stir until sugar has dissolved. Place lid on pan and turn up heat. When crystals of sugar have dissolved from sides of pan, remove lid. Cook until mixture comes to a hard boil. Add peanuts. Stir constantly until it reaches hard crack stage (300°). Remove from heat; add soda. Stir 2 or 3 minutes and pour into large cookie sheet. Spread very thin.
Mix hash browns, soup, sour cream, Cheddar cheese and garlic salt together. Put in greased casserole dish. Sprinkle top with grated Parmesan cheese and dot with butter. Bake at 350° for 45 minutes.
Mix the flour with the sugar before you mix with eggs. Put in two (9-inch) pie crusts. Bake at 300° until brown.
Tear bread into chunks. Place half of the pieces in bottom of a buttered 9 x 13-inch baking dish. Layer cheese and ham over bread. Place rest of bread over cheese and ham. Combine eggs, milk, onion, salt and mustard. Stir well. Pour over bread, ham and cheese. Cover and refrigerate at least 6 hours or overnight. Preheat oven to 325°. Bake 55 minutes. Let stand 10 minutes before serving. Yields 10 to 12 servings.
Cream butter and sugar. Mix together soda and syrup and add. Add nutmeg, cloves, allspice and cinnamon. Mix. Add raisins and walnuts. Add flour and buttermilk, alternating each. Bake at 300° for 50 minutes. Watch cake.
Cut crusts off bread and roll with a rolling pin to flatten. Cut in half lengthwise. Spread an even layer of mayonnaise on each piece. Sprinkle Feta cheese over mayonnaise. Cut asparagus to size of width of bread. Place at one end of bread and roll up. Bake at 375° until golden on an ungreased cookie sheet. Serve hot.
Cream oleo and sugar; add eggs one at a time, beating after each addition. Melt Hershey bars and mix with syrup and add vanilla. Add sifted dry ingredients to oleo and sugar mixture, alternately with chocolate mixture and buttermilk. Bake in a tube cake pan for 1 hour at 350°. It may require 15 to 25 minutes longer.
Heat oven to 350°. Prepare cake as directed on box. Fold in orange peel. Bake as directed. Toss berries with the cup of sugar. Let stand 1 hour. Beat whipping cream with the 1/4 cup of sugar in a chilled bowl until stiffened. Cut the cake in slices. Top each slice with the strawberry and cream mixture. Makes 12 servings.
Melt the butter and saute the green onions and parsley. Blend in flour slowly and smooth out with 1 pint of cream (or canned milk). Add Swiss cheese and stir until melted and smooth. Gently put in 1 pound crabmeat and salt and peppers to taste. Add sherry and simmer 7 to 10 minutes.
Combine 1 cup of the flour and the fructose, Stevia Rebaudiana, baking powder, baking soda and salt in a large mixing bowl. Add banana, shortening and milk. Then add remaining flour. Beat until well blended (at least 2 minutes). Add eggs, one at a time, beating well after each addition. Transfer batter to a well-greased 8 x 4 x 2-inch loaf pan. Bake at 350° for 55 to 65 minutes or until pick inserted in the middle comes out clean. Remove from oven and allow to cool in pan for 10 minutes. Transfer to cooling rack. This bread is best the second day.
We get a pot and get popcorn. Then we get water. Then we get celery and get the crust. First we get a can of soup. Then we get a bag of popcorn. Then we pop the popcorn. We get a pot and put in some bouillon cubes. Then we pop the popcorn. Then we put butter in the popcorn and put it all in the pot. Cook it for 10 hours. Scoop it into bowls and eat.
Blend together all ingredients; pack lightly in pan. Bake at 350°. Serve with soy sauce.
Cream together sugar, shortening and eggs. Mash bananas in electric mixer. Add all remaining ingredients, including the bananas, to the creamed mixture. Mix well and pour into 3 greased and floured loaf pans (3 x 7-inch). Bake at 325° for approximately 40 to 60 minutes, depending on oven. Cool on cookie racks. (Okinawa 1971.)
Mix all together. Heat in oven or microwave until butter is melted. Serve with Doritos chips.
Blend all ingredients well in large pot over medium heat. Season to taste. Stir occasionally to prevent sticking. If stew seems to lack flavor, one or two small hares may be added; however, be frugal with the hares, because some people can become very offended when they find a hare in their stew.
In a small mixing bowl combine flour, salt and baking soda; set aside. In a large bowl with electric mixer cream together butter, sugars, eggs, vanilla and water. Add flour mixture and blend well. Stir in by hand 1 1/2 cups of chocolate chips. Pour into greased 9-inch by 9-inch by 2-inch baking pan and sprinkle remaining 1/2 cup of chocolate chips over batter. Bake at 350° for 10 to 12 minutes. Remove from oven and run a knife through the top layer of chocolate chips and bake 1 more minute.
Press crescent rolls onto greased cookie sheet. Bake 8 to 10 minutes at 350°. Cool. Mix and spread on dough all other ingredients. Sprinkle with fresh vegetables, chopped broccoli, onion, carrots, red and green pepper. Top with shredded Cheddar cheese.
Crumble sausage in large skillet. Add mushrooms; cook over high heat, stirring frequently, until mushrooms and meat are lightly browned and all liquid from mushrooms has evaporated. Drain off any excess grease. Stir in parsley. Beat eggs with half and half and Parmesan cheese. Blend in mushroom mixture and salt. Pour into unbaked pastry shell. Arrange mushrooms so that any stems are turned down in liquid. Bake in a preheated 400° oven for 25 to 30 minutes, or until crust is well browned and filling is set. Let stand about 10 minutes before serving.
Boil chicken and separate from bone into bite-size pieces. Layer bottom of baking pan with crackers. Combine chicken, sour cream and soup. Pour over crackers. Layer top with crackers and cover entirely with poppy seed. Bake 1 hour at 350°.
Layer squash, onions and bell peppers. Sprinkle with salt; let stand 1 hour. Drain off excess liquid. Heat other ingredients and pour over vegetables. Bring to a boil. Spoon into jars and seal. Cool; chill at least 24 hours before serving.
Chop vegetables into 3/4-inch pieces. Cook in 1 cup pickling salt with water to cover until tender. Drain. Using the same kettle in which vegetables were cooked, cook remaining ingredients until thickened. Stir constantly. Add drained vegetables and bring to a boil again. Immediately put in hot jars and process accordingly. Makes 5 quarts.
Preheat oven to 350°. Grease a 9 x 13-inch pan. In large bowl, combine flour, sugar and lemon peel. With pastry blender or 2 knives, cut in butter or oleo until well blended. Stir in egg and nuts. Reserve half the dough for topping. With floured hand, pat other half of dough into prepared pan. Spread preserves to within 1/2-inch of edges. Crumble reserved dough as topping over preserves. Bake 45 minutes or until lightly browned (do not overbake). Cool on wire rack. Cut into bars. Store covered up to 3 days or wrap and freeze.
Mix together. Place in a buttered dish. Bake at 350° for 45 minutes.
In a large nonstick skillet, over medium-high heat, warm the oil. Sprinkle both sides of the chicken with the paprika. Add the chicken to the skillet and cook until golden on both sides, 7 to 8 minutes. Remove the chicken to a dish and cover loosely to keep warm.
Whisk ingredients together. Pour over meat and marinate 2 hours to overnight in refrigerator. Use leftover to baste meat while it cooks.