HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, salt, sugar, cocoa, cornstarch and soda. In another bowl, whisk together egg whites, water and syrup. Add dry ingredients to this and pour into either a 9 x 9-inch or 8 x 8-inch pan that has been sprayed with Pam. Bake 30 minutes at 350° in 9 x 9-inch pan. Bake 35 minutes to 40 minutes with an 8 x 8-inch pan.
Mix ingredients. Place sauce and cheese in middle of tortillas. Roll. Add remaining sauce and cheese on top. Bake at 350° for 30 minutes.
Combine all ingredients in a large bowl. Grease cookie sheet pan. Shape dough into loaves 1/2-inch in diameter, on cookie sheet. Brush tops with beaten egg. Bake 20 minutes at 350°. Cool and cut diagonally.
Combine cheese, Miracle Whip, Worcestershire sauce, onion, garlic and celery salt. Blend until smooth. Cover and chill. When firm, form into ball. Roll ball in dried beef and parsley. Cover and chill. Serve with crackers.
Preheat oven to 350°. Mix margarine, flour and dill. Stir in sour cream. Spoon in small muffin tin, filling 2/3 full. Bake 20 to 25 minutes. Makes about 18.
Put pie crust into a 9-inch pie plate. Flute edges. Bake pie crust according to directions. Sprinkle 1/2 cup Mozzarella cheese on bottom. Let cool. Put tomatoes wedges on top of cheese. Put basil and garlic in food processor. Sprinkle over tomatoes. Mix remaining Mozzarella cheese, mayonnaise, Parmesan cheese, and pepper. Spoon this cheese mixture over basil. Bake at 375° for 35 to 40 minutes.
Add water to potatoes, carrots, celery, onion, salt and pepper. Cover; simmer 10 minutes. Do not drain. Make white sauce with margarine, flour and milk. Add cheese; stir until melted. Add ham and undrained vegetables. Heat; do not boil. Makes 6 to 8 servings.
Cover lentils with 2 cups boiling water, cool and drain. Fry garlic with onions in oil. Add cumin and coriander. Add drained lentils. Stir in well and add ham hocks and celery salt plus bay leaves. Cover with 1 quart of water and simmer for 2 hours tightly covered. Remove ham hocks. Cut off rind (outer skin) and finely chop meat and put into the lentils. Add nonfat dried milk to taste.
Combine sugar, syrup and salt in a 2-quart casserole dish that can be used in the microwave. Microwave at High for 5 minutes. Stir in peanuts. Microwave 2 to 5 minutes, stirring after 2 and 4 minutes, until syrup and peanuts are lightly browned. Stir in butter, vanilla and baking soda until light and foamy. Spread on a 9 x 13-inch cookie sheet that has been well buttered, to a thickness of 1/4 inch. Let cool, then break into pieces. Makes about 1 pound.
Melt butter in ovenproof pan. Mix sugar, flour and milk. Pour into melted butter. Add any fruit into middle of batter. Do not stir. Bake at 350° until done.
Mix all ingredients in crock-pot or on low heat in large saucepan. Cook on low until cream cheese is melted. Keep warm. Serve with sliced French bread. This is everyone's favorite hors d'oeuvre.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in real lemon juice and vanilla. Pour into prepared crust. Chill three hours or until set. Top with cherry pie filling before serving. Refrigerate leftovers.
Prick bottom and sides of pastry with fork. Bake 3 minutes in 400° oven. Prick again where necessary. Bake 5 more minutes. Cool completely. Drain spinach well and set aside. Cook bacon in large skillet. Remove and reserve, leaving 1 tablespoon drippings in skillet.
Sift dry ingredients. Work in shortening. Add milk and mix well. Divide dough in half. Roll each half until 1/4-inch thick. Divide sausage in half and spread evenly over dough. Roll each into a roll. Slice and bake at 400° for 20 minutes.
Mix pudding and milk; fold in sour cream, then Cool Whip. Slice and fold in bananas. Place layer of wafers in bottom of container. Pour layer of mix over wafers; repeat ending with pudding. Crumble a few wafers over top; refrigerate.
Mix at room temperature. Chill until you can form into ball. Roll in parsley flakes. Serve with crackers.
Combine all ingredients. Heat 1/2 cup oil in large skillet. Drop mixture by tablespoon and fry until golden brown. Drain (serve hot). These can be frozen after frying and reheated in a 350° oven for 10 minutes.
Cook grits in water in double boiler, about 20 minutes, until thick. Add cheese and butter while hot. Add salt, paprika and slightly beaten eggs. Pour into casserole and bake 20 to 30 minutes at 350°.
Preheat oven to 350 degrees. Spread bean dip on bottom of a small baking dish. In a bowl, combine cream cheese, sour cream, taco seasoning, and garlic. Pour over bean dip. Spread shredded cheese over mixture. Bake 15-20 minutes. Top with tomatoes, onion, and olives. Service with tortilla chips.
In 10-inch ovenproof skillet, brown beef and cook celery, onion and green pepper until tender. Stir to separate meat; drain well. Stir in soup and mustard. Combine biscuit mix and water. Roll or pat dough into a circle slightly smaller than skillet. Top with biscuit dough. Bake at 450° for 15 minutes or until browned. Turn upside down on platter. Top with cheese. Cut in wedges and serve. Makes 6 servings.
Mix together and place in 13 x 9-inch pan. Bake at 350° until firm. Place on sandwich buns.
Cream margarine, peanut butter, sugar and brown sugar in mixer bowl until light and fluffy. Add egg, water and vanilla; beat well. Sift flour and baking powder together. Add to batter; mix well. Stir in chocolate chips and pecans. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or until edges of cookies are light brown. Cool in pan for several minutes. Remove to wire rack to cool completely. Yield: 48 servings.
Cut squash in half lengthwise. Scoop out pulp and chop. Reserve shell. Heat 2 tablespoons oil; saute onion. Mix in pulp. Cook 5 minutes; add beef. Cook until no pink remains. Mix in seasonings; stuff shell. Arrange in oiled baking dish. Cover with tomato sauce. Bake at 350° for 40 minutes.
Brown ground beef and garlic. Drain off grease. Add tomatoes, tomato paste, salt, pepper and oregano. Cover and simmer 20 minutes.
Mix everything except salad dressing and Cool Whip together. Bland salad dressing and cool Whip together, then mix it with everything else. Place on a bed of lettuce and serve with assorted crackers of your choice.
Mix flour, baking soda, baking powder, salt, sugar and oil. Add mashed bananas, buttermilk and vanilla. Add eggs. Beat well. Add nuts. Bake at 325° for 80 minutes.
Blend cake mix, soda pop and eggs until moistened, then beat as directed on package. To deepen color, add food coloring. Pour batter into a floured and greased 9 x 13-inch pan. Bake in 350° oven for 25 to 30 minutes or until done. Use any frosting you wish.
Mix together and cook butter, egg, dates and sugar for 5 minutes over medium heat. Remove from heat and add vanilla and cereal; mix. When cool enough to handle shape into balls and roll in either coconut or confectioners sugar.
Cream together first 7 ingredients. Add flour, then chips. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375° for 8 to 10 minutes. Serves 48.
Cream shortening and peanut butter together. Gradually add the sugar and cream thoroughly. Add the egg, then the flour. Form into the balls and place on a lightly greased baking pan. Flatten with a fork dipped into flour. Bake at 375° for 8 to 10 minutes. Makes 3 1/2 to 4 dozen cookies.
Beat first 3 ingredients until fluffy. Add remaining ingredients. Spread in greased and floured 9 x 13-inch pan. Sprinkle brown and white sugar mixed with cinnamon over batter. Bake at 350° for 25 to 30 minutes.
Combine chicken and next 4 ingredients in a large bowl and pour into a greased 13 x 9 x 2 baking dish. Combine biscuit mix, sour cream and milk in a bowl. Spread this over chicken mixture, all the way to the edges. Bake at 350° for 50 to 60 minutes or until golden brown. Serves 6 to 8.
Peel and dice eggplant and brown a little in skillet with 1 stick of butter. Rotate in casserole dish the eggplant, onion and cheese and mix until all gone. Put 1/2 stick of butter on top in pats. Cover and bake at 350° for 35 to 40 minutes or until brown.
Preheat oven to 350°. Steam broccoli spears until barely tender, 3 to 5 minutes. Arrange in the bottom of a buttered 13 x 9 x 2-inch baking dish.
Clean and cut chicken in serving pieces. Marinate in evaporated milk 1/2 hour. Roll pieces in salt and flour mixture and brown. Arrange in Dutch oven and pour sugar, soy sauce, water and m.s.g. mixture over the chicken. Bake in 350° oven for 40 minutes, basting twice. Garnish with chopped green onions.
Brown ground chuck. Drain off fat. Cook macaroni and cheese according to package directions. Mix ground chuck and macaroni. Add tomato soup. Season to taste. Stir together and heat.
Cook ribs in boiling water until tender. In saucepan, combine remaining ingredients. Simmer 20 minutes uncovered, stirring occasionally. Grill ribs basting frequently with sauce.
Boil water. Add sugar and tea. Cover and brew for 10 minutes. Remove from heat. Remove tea bags. Tie spices in bag and add to tea. Let set for 30 minutes, then remove bag of spices. Add jello and juices. Heat and serve piping hot or good with ice.
Stir together the cornstarch, Karo syrup and water. Put on stove and cook until clear. Cook 1 to 2 minutes. Add sugar-free jello and cook 2 minutes on low heat. Use 6 packets of Equal in 1 quart of fresh or frozen strawberries. Combine with cornstarch mixture and put in baked pie crust. Put Cool Whip on top when cool. Place in refrigerator.
Preheat oven to 350°. Lightly spray large cookie sheet with nonstick cooking spray. In large bowl, beat together margarine, pineapple juice concentrate, sugar and vanilla until light and fluffy. Beat in egg until light and smooth. In separate bowl, mix flour, salt and baking soda. Add to margarine mixture in 3 parts, beating until incorporated after each addition. Stir in currants and chocolate chips.
In a medium saucepan melt chocolate with the butter. Remove from heat and stir in sugar. Add eggs and vanilla and beat like mad! Stir in 1/4 cup flour (yes, only 1/4 cup!), salt and nuts. Bake in greased 8 x 8-inch pan at 325° for 30 to 35 minutes. Cook, cut and "Go Crazy"!!
Heat oven to 400°. Cook broccoli as directed on package; drain. Grease oblong baking dish, 10 x 6 x 1 1/2-inches. Layer chicken and broccoli in dish. Mix soup and milk. Pour over broccoli. Arrange cheese slices on soup mixture. Mix baking mix and margarine until crumbly. Sprinkle over cheese. Bake until golden brown, 25 to 30 minutes. Garnish with tomato slices, if desired.
Combine gelatin, apple juice, cinnamon and nutmeg in skillet; mix well. Cook on low heat 1 minute until gelatin is dissolved. Add apples and cook 15 to 20 minutes; stir. Then add margarine until melts. Remove from heat. Cover and refrigerate until chilled. Serve.
Cook shells using package directions; drain and cool. Prepare stuffing mix using package directions. Combine with chicken, celery, onion and salad dressing; mix well. Spoon stuffing mixture into cooked shells. Chill in the refrigerator overnight. Place in baking pan. Pour mixture of chicken soup and water over shells. Bake at 350° for 1 hour. Yield: 6 to 8 servings.
Stir all together and fill up cake papers in cupcake pan. Place in freezer until frozen, then remove and place in plastic bag until ready to use. Serve on lettuce leaf with dab of salad dressing on top.
Cream butter, shortening and gradually add sugar. Beat eggs in, one at a time. Add dry ingredients alternately with milk and vanilla. Pour in tube pan. Bake at 350° for 1 hour and 25 minutes. One day aging improves flavor.
In a large porcelain-lined pot, over high heat: Add olive oil and heat to medium temperature. Add chopped garlic and cook garlic until very light, golden brown in color, stirring continuously. Add fresh basil and fresh parsley, stirring with garlic. Empty only the juice from cans of tomatoes into pot. Break tomatoes by hand into bite-sized pieces over pot and add to mixture, stirring frequently while adding tomatoes. (Tomatoes may be put through a food mill instead of broken by hand.)
Spread ham slices with cream cheese. Top each with green onion; roll up. Combine butter with 1/3 cup water in large skillet; add rice with seasoning packet and peas. Bring to a boil, stirring to break apart. Place ham rolls on rice. Cover. Heat on medium-low 5 to 10 minutes. Top ham with cheese spread. Cover. Heat 2 minutes more until cheese is melted. Makes 4 servings, 2 rolls each.
Mash egg yolks. Add 1 to 2 tablespoons vinegar and 3 to 4 tablespoons yellow mustard. Mix well.
Combine milk, lemon juice and food color; blend well. In small bowl, beat egg whites and cream of tartar until stiff but not dry. Gently fold into lemon mixture. Pour into pie crust. Top with Cool Whip.
Mix mayonnaise, tuna, celery, green pepper, onions and pimiento. Season to taste with salt and pepper. Refrigerate. Serve on lettuce. Makes 4 to 6 servings.
Have a wonderful day at school. On your way home, take your pick of one of the delicacies and enjoy!
Fry hamburger until done. Place all ingredients and hamburger in large pot and cook on low for 1 hour.
Cook grits in boiling water and salt until done. Grate cheese and add to grits along with butter. In a measuring cup, break eggs (lightly beaten) and fill with milk to reach 1 cup level. Combine with grits and mix well. Put in baking dish and bake at 350° for 45 minutes. Great with ham, sausage or bacon.
Mix well and shape into loaf. Place in shallow baking dish. Pour 1 cup of tomato juice over it. Bake at 350° for 1 1/2 hours. Fifteen minutes before done, brush with ketchup. Return to oven.
Pour corn meal into bowl. Pour 3/4 cup boiling water over meal. Cover and cool. Add salt, sugar and egg. Dissolve soda in buttermilk and add to first mixture. Mix thoroughly. Add melted butter. Pour into a deep greased baking dish. Bake at 375° for 30 to 35 minutes.
Mix popcorn, peanuts and gumdrops in a large pan. Heat last 3 ingredients and pour over dry ingredients. Mix well. Press into greased angel cake pan. Put in a layer and press down with fist and repeat until all mixture is in pan. Slice with serrated meat knife. Best if left to set for a few hours before cutting.
Heat soup (undiluted) until warm. Dissolve gelatin. Add cream cheese and remaining ingredients. Pour into mold and chill well.
Dissolve 1 package gelatin in water over low heat. Add the cranberries, pineapple and lemon juice. Chill in a 10 x 6 x 1 1/2-inch pan until firm.
Preheat oven to 350°. Mix ingredients. Cover with 1 cup cracker crumbs. Cook 30 minutes.
Mix all ingredients and cook well. Equals 1 bread serving or 1 egg. Serves 1.
Brown the beef and drain off the grease. Crush the gingersnaps. Put beef and snaps in hot water; let set 10 minutes. Add catsup, Worcestershire sauce and onions. Cook for 3 hours on low heat. Add lemon last hour and add eggs last 1/2 hour.
Simmer for 1 hour. Put in soup bowl and sprinkle with Parmesan cheese. Serve with garlic bread.
Pour warm water in mixing bowl and add yeast. Stir until dissolved. Add sugar, salt, margarine, egg and 3 cups of flour. Mix well and add remaining 1/4 cup flour to make dough stiff and smooth. Knead dough for 8 minutes on a floured surface. Wrap dough in wax paper and store in refrigerator for 2 to 24 hours. When ready to bake, cut dough into pieces. Roll and shape pretzels. Place on a greased baking sheet. Brush each pretzel with egg yolk and sprinkle with coarse salt. Bake at 400° for 15 to 20 minutes.
Pour boiling water over puddings and jello. Cool until thick. Cool. Fold in Cool Whip and mandarin oranges. Refrigerate.
Make white sauce of 3 tablespoons butter, flour and salt. Add milk. Moisten crumbs with remaining butter. Alternate layers of crumbs, eggs, ham and mushrooms in greased casserole dish. Pour over white sauce. Top with crumbs. Bake in moderate 350° oven for 25 minutes. Serves 6.
Soften cream cheese at room temperature. Combine all ingredients. Mix well; keep refrigerated.
Mix well; cook for 2 hours, uncovered. Stir often to keep from sticking. Put in 8 pint or 4 quart jars and seal. Turn jars upside down for 10 minutes.
Mix together. Put into unbaked pie shell. Bake at 350° for 30 to 40 minutes.
Cream together the oleo and sugar. Mix together in separate bowl the flour, cinnamon, egg yolk and vanilla. Mix the two mixtures together and place on greased cookie sheet in even layer. Beat egg white stiff and add 1 teaspoon water. Spread over dough. Top with chopped nuts. Bake at 300° for 30 minutes. Cut in desired shapes when warm.
In medium bowl, combine sugar, mustard, salt, vinegar, and juice. Gradually beat in oil until mixture is thick and smooth. Stir in poppy seed. Store covered in refrigerator.
In small mixer bowl, beat cream cheese until fluffy. Gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables. Refrigerate leftovers.
Combine ingredients together. Stiffen with flour. Roll out on a floured board. Cut with a cookie cutter. Bake at 350°. Makes a bunch of tea cakes.
Skin and bone chicken breasts. Combine egg, water and 1 tablespoon of mustard, mixing well. Set aside. Combine breadcrumbs, Parmesan cheese, 1/2 teaspoon of salt and 1/4 teaspoon white pepper. Set aside.
Blend all ingredients and bake in uncooked pie shell for 30 minutes at 350°.
Melt butter. Stir in cocoa. Get hot, not boiling. Stir in powdered sugar, peanut butter and vanilla. Mix well. Put aluminum foil greased with butter or wax paper into baking pan. Spread fudge. Allow to cool.
Mix cream cheese with dry seasoning mix and 2 tablespoons milk. Spread on bread. Put thin slice of cucumber on top and sprinkle with dill.
Score fat edges of ham slices. Place on broiler rack 3 inches from heat. Broil 3 minutes; turn. Poach eggs; keep warm. Place bun halves on broiler. Broil until light golden, but broil ham 3 minutes. Place ham on buns. Top with poached eggs. Pour easy or mock Hollandaise sauce over all. Serve with a tossed green salad. Makes 6 servings.
Simmer broccoli and onion in chicken broth, water and bouillon cubes until broccoli is tender. Add butter. Salt and pepper to taste. Mix flour with part milk. Add flour mix and remaining milk to soup. Heat, but do not boil (will cause broth to curdle).
Mix sugar, flour and margarine. Beat eggs separately and fold into mixture. Add buttermilk and vanilla flavoring. Mix well. Pour into unbaked 9-inch pie crust. Bake 1 hour at 325°.
Toss everything but the flour into a bowl and mix. Blend in flour and mix with your hands. Form into a long roll. Slice about 1/4-inch thick and bake at 350° for 12 to 15 minutes. You can freeze these and bake later.
Slice the lemon and place in a pan with the water and 1 1/2 cup sugar. Bring to a boil; reduce the heat and cook for 5 minutes. Peel, core and slice the apples; add to the syrup and cook for 10 minutes. Drain and discard the syrup and lemons. Puree the apples in a blender and refrigerate until well chilled. Beat the cream until thick; add 1/4 cup sugar and vanilla and blend with the apple puree. Pour into individual bowls and chill before serving.
Cook bacon and/or sausage. Cut into pieces. Toss bread and cheese by hand and put in casserole dish. Mix eggs, milk, salt, pepper and mustard. Pour over the bread and cheese. Add pieces of bacon and/or sausage. Mix. Set in refrigerator overnight. Bake at 350° for 45 minutes, uncovered.
Combine margarine, cream cheese and dry Italian dressing mix. Spread on crackers or rye bread. Top with a thin slice of cucumber and a dash of dill weed. Serve.
Mix the yeast with water and let set. Heat milk to warm stage. Add sugar, salt, oil, wheat germ and caraway seed. Stir. Add molasses, rye flour and 2 cups unbleached flour; work in well. Let stand 30 minutes (covered in warm place); work in remaining flour. Knead at least 50 times. Place in a large oiled bowl in a warm place and let rise until doubled. Knead and punch down and let rise again. Put in oiled pans and let rise again. Bake in 400° oven for 30 to 40 minutes. Set on racks and let cool a few minutes. Remove from pans. Let cool completely. Store in freezer bags in freezer.
Heat oven to 375°. Place sheets of foil on counter tops for cooling cookies. Combine shortening, peanut butter, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg and beat just until blended. Combine flour, salt and soda; add to mixture at low speed. Mix just until blended.
Add all ingredients in order into a large baking dish. Do not stir. Pour melted oleo over the cake mix. Bake at 350° for 1 hour. Do not peek! You can also spray your dish with Pam so it won't stick.
In a large bowl place Special K cereal. Heat jar of peanut butter in a pan of hot water. Bring syrup and sugar to a slow boil (boil 30 seconds). Add oleo, stir in peanut butter. Pour over cereal, mix well. Roll in small clusters or spoon out. Place on wax paper until cool. Makes 5 dozen.
Beat eggs, then combine the other ingredients. Pour into unbaked pie shells (makes 2 or 3, sometimes 4, according to size of pie shells). Sprinkle tops with cinnamon. Bake 5 minutes in moderate hot oven, 450°. Turn to slow 350° or 375° and bake approximately 40 minutes.
Put sugar, Karo syrup and water in saucepan on low heat. Stir until sugar is melted. Let cook without stirring to 250°. Just before it gets done, beat egg whites until stiff. Pour syrup over egg whites while beating until it gets thick. Add nuts just before dropping on waxed paper. (A candy thermometer is a must.)
Mix first 5 ingredients well. Combine sugar, cinnamon and nuts mixture. Repeat. Bake at 350° for 35 minutes.
Melt margarine in large pot and add onion, fresh pepper and garlic. Saute for about 5 minutes. Combine flour and chicken broth; mix thoroughly. Add to onion mixture, stirring constantly. Add tomatoes and seasonings; bring to a boil. Cover and simmer for 30 minutes.
Thaw frozen fillets. Arrange fish in a single layer in heat-proof platter or shallow baking pan. In small saucepan, combine lemon juice, butter, onion, brown sugar, dry mustard, salt and pepper. Heat, stirring, until blended. Pour sauce over fish. Preheat broiler. Broil fish slowly, about 4 inches from the flame, basting 2 or 3 times with sauce until fish is browned and will flake when tested with fork. Sprinkle with paprika after final basting. Arrange fish, cooked baby carrots and asparagus spears on platter and serve. Makes 6 servings.
In medium skillet, mix water and vegetables. Cover. Steam 5 minutes or until vegetables are crisp-tender, stirring several times. Season with salt and pepper. Stir in soy sauce.
Whip cream cheese. Mix in Cool Whip. Add sugar. Pour into crust. Top with fruit filling.
Dissolve Jell-O in 2 cups water brought to a boil; add strawberries and blend until berries are thawed. Add drained pineapple and pecans. Pour half of mixture into flat dish and chill. Whip-blend sour cream and cream cheese. Spoon over the chilled Jell-O mixture. Spoon remaining Jell-O over the cream layer. Garnish with Cool Whip.
In bowl, thoroughly mix 1/4 cup soup, beef, crumbs, egg, celery and 1/4 teaspoon ginger. Shape into 50 meatballs. Arrange in jelly roll pan. Broil about 10 minutes or until done, turning once. Drain. In skillet, stir in remaining soup, water, soy sauce, vinegar, sugar, garlic and 1/4 teaspoon ginger. Heat over low heat. Add meatballs; turn to coat and simmer 5 minutes.
In a skillet, brown ground beef over medium heat. Drain off the fat. Using a fork crumble the cooked beef into pea size pieces.
Mix all ingredients together and spread on tortillas. Roll tortillas and use toothpick to hold in place. Place in a covered container and chill up to 2 days. Slice rolls into 1-inch pieces and serve with picante sauce. Party favorite!
Squeeze lemon juice on peeled avocados. Add cream cheese and mix in blender until smooth. Add onion, salt, pepper, garlic salt and picante sauce to taste. Serve with sliced bell peppers, cauliflower and cucumbers.
Mix flour and nuts together. Melt margarine and pour into flour. Stir well and press into bottom of large Pyrex baking dish. Bake at 350° for about 10 minutes or until light brown. Cool.