HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add the first 6 ingredients to medium saucepan. Bring to a boil; cook to custard consistency. Cool about 20 minutes. Cook the macaroni; drain. Mix with custard sauce; set in refrigerator overnight.
In large flat dish, combine eggs, milk, sugar and vanilla. Let bread soak in mixture 2 minutes. Turn and let soak until all custard is absorbed.
Mix meats, onion, salt and pepper. Add eggs, one at a time, beating. Lastly, add milk. Form into small balls and brown in butter. A little hot water may be added while simmering until done. Serve with brown gravy made from drippings.
In a large mixing bowl, combine chocolate drink mix powder, dry milk powder, coffee creamer powder and confectioners sugar. Mix well. Transfer to plastic bags or airtight containers. For each serving, combine 1/3 cup mix and 2/3 cup boiling water. Mix well. Serve immediately. Makes about 9 quarts dry mix, enough for about 100 (1 cup) servings.
Combine ingredients in a baking dish; heat for 15 minutes at 300° or prepare in a pan on top of the stove. Yields 4 servings.
Marinate overnight in a flat covered container in the refrigerator. Bake in shallow baking dish covered for 1 hour at 350°. Turn wings and bake an additional hour uncovered. Enjoy!!
Cut broccoli into bite-sized pieces. Cook in covered saucepan over medium heat for 6 minutes; drain. Saute onion and garlic in butter until tender. Stir in soup and seasoning; mix well. Add Swiss and Parmesan cheese, stirring until melted. Stir in Ricotta cheese, broccoli and cooked noodles. Pour into casserole. Cover and bake at 350° until bubbly. Makes 8 servings.
Blend eggs, milk, sugar, salt, and vanilla well. Pour into pie crust. Top with berries. Bake at 425 for 25-30 minutes.
Preheat oven to 450°. In a bowl, place graham cracker crumbs, butter and 2 tablespoons of sugar. Blend well. Reserve 2 tablespoons for garnish. Press remaining mixture onto bottom and sides of a greased 9-inch pie plate. Chill in freezer. In mixer bowl, beat cream cheese and remaining sugar until smooth and light. Beat in eggs, vanilla and cornstarch. Stir in sour cream. Pour mixture into prepared crust; bake for 10 minutes. Reduce temperature to 200° and bake for 45 minutes. Cool for 3 hours. Sprinkle with reserved crumb mixture.
Mix and beat butter, mustard, salt and vinegar together. Add mashed yolks and mix well. If mixture is dry, add enough mayonnaise to make creamy mixture. Fill egg halves; sprinkle with paprika.
Mix egg, oil, salt and sugar with electric mixer. Add milk and vinegar; mix. Add flour and baking powder; mix well (batter will still be just a little lumpy). Add cornmeal and mix just until mixed in well. Do not beat for long (10 seconds or so).
Except for the chocolate morsels, mix all ingredients. Beat for 2 minutes without chocolate morsels. Pour into greased and lightly floured Bundt pan. Bake at 350° for 1 hour.
Marinate for 1 hour, then cook in shallow pan. Baste and turn over. Don't overcook.
Stir flour, salt, sugar and butter into the corn. Beat eggs and put into milk. Stir into corn. Put into baking dish (should be at least 2 1/2-inches deep). Bake for 40 to 45 minutes at 450°. Stir every 10 minutes while baking. Use long prong kitchen fork.
Put first four ingredients in a 9 inch pie pan. Let melt. Cut biscuits in quarters. Roll in butter mixture. Arrange pieces so they are touching in the pan. Bake at 425 degrees for 12 minutes. Let stand for a few minutes to absorb the butter and herbs.
Preheat oven to 350°. Cut crust ingredients together until texture of oatmeal. Pat 3/4 of this mixture into a greased 9 X 13 pan. Bake 10 minutes. As crust is baking, make filling.
Mix together sugar, cornstarch, flour and salt. Slowly add water. Boil 8 minutes. Stir small amount into egg yolks and add to hot mixture. Cook 4 minutes. Pour into pie crust.
Trim crusts from bread. Roll flat with rolling pin. Mix the cream cheese, sugar and egg yolks. Spread on bread and roll up in a jelly roll. Roll in melted margarine, then in cinnamon and sugar. Place on ungreased cookie sheet. Bake at 400° for about 15 minutes. Do not store in a tight container.
Heat oven to 350°. Grease pie plate; beat all ingredients until smooth (1 minute if using mixer). Pour into pie plate. Bake 50 minutes.
Drain cooked broccoli. Mix with other ingredients. Place in a 2-quart casserole dish (greased). Sprinkle with crumbled cheese crackers. Dot with butter and bake at 350° for 45 minutes.
Mix all ingredients in order given, adding grated carrots last. Pour in a greased loaf pan. Bake for 1 hour at 350°.
Mix all good. Put in boiler and cook until it gets thick. Put strawberries in a graham cracker crust and pour the liquid over the strawberries. Let the liquid get cool first. Put in cooler and let stand 2 to 3 hours. A very fast dessert to make.
Heat the juice and water to the boiling point. Pour over the gelatin and stir until dissolved. Cut one carrot at a time into the blender container. Cover and run at high speed until finely chopped. Empty into a measuring cup and continue to process until 2/3 cup is chopped. Add to the gelatin. Put the milk, vinegar and cheese into the container (any remaining carrot will not bother). Cover and mix at low speed until smooth. Add to the gelatin and carrot mixture. Stir in the pineapple. Pour into a greased mold. Chill until firm. Yield: 4 servings.
Combine first six ingredients. Stir in eggs, oil and vanilla and mix well. Put batter in three 9-inch baking pans and bake at 350° for 30 minutes. Let cake cool thoroughly and sprinkle with powdered sugar.
Cook zucchini and onions in boiling salted water for 5 minutes; drain. Mix soup and sour cream. Stir in carrots; fold in zucchini and onions. Combine stuffing mix and oleo. Spread half stuffing mixture in a lightly buttered 12 x 7 1/2-inch baking dish. Spoon vegetable mixture over stuffing. Sprinkle remaining stuffing mixture over vegetables. Bake in 350° oven for 25 to 30 minutes. Makes 6 to 8 servings.
Cook egg noodles until tender and drain. Brown hamburger and pork together with onion and green pepper. In a large casserole mix all the ingredients together. Bake at 350° for 1 hour. Serves a lot of people!
Chop tomatoes, celery, pepper, onions, cabbage and cucumbers all together; add 1/2 cup of salt and let stand 2 hours. Drain off all excess liquid. In large pot mix sugar, mustard seed, pepper and vinegar. Heat and when sugar dissolves, add chopped vegetables. Bring to slow boil and fill sterilized jars. Chill before serving. Makes 7 (1 pint) jars.
Allow to simmer 45 minutes to 1 hour or until darkens in color and thicker. Add 1/2 teaspoon vanilla. Let the icing cool off the heat as the finished cake cools in the tube pan on a rack about 15 minutes. Turn the cake out onto a rack placed on a sheet of waxed paper. Slowly spoon the icing onto the warm cake. Allow the cake to cool completely before slicing.
Drain juice from mandarins and grapes. Reserve juices; refrigerate fruits. Combine juices with water to make 2 1/2 cups; bring to boil. Pour over gelatin; stir until dissolved. Add lemon rind and tea bags. Steep 5 minutes. Press liquid from tea bags. Add lemon juice. Tint with green food coloring (if desired). Refrigerate gelatin mixture until syrupy. Beat until light and foamy.
Combine first 4 ingredients in container of an electric blender. Top with cover and process until smooth. Stir in club soda. Serve over ice. Yields 4 cups.
Combine sugar, cocoa, butter and milk in a saucepan. Boil for 1 minute. Remove from heat. Add remaining ingredients, mixing well. Drop by spoonfuls onto waxed paper.
Mix all ingredients as listed and bake at 350° for 30 to 40 minutes.
Cut acorn squash in half. Remove seeds from each piece. Place in shallow pan, cut side up. Spread 1 heaping tablespoon margarine or butter in each half. Add 2 heaping tablespoons brown sugar to each half. Add 1 tablespoon Karo, if desired, for more sweetness to each. Bake in 350° oven for 1 hour.
Brown ground beef; drain. Add tomatoes, bell pepper, onion, rice, Worcestershire sauce, salt and pepper. Simmer for 15 to 20 minutes. Let stand for 10 to 15 minutes. Pour into casserole dish. Cover with cheese. Bake at 350° until cheese is melted.
Dredge chicken in milk and egg. Mix and dip in flour. Pan-fry until slightly brown. Arrange in casserole dish covered with half soup, sour cream and wine mixture. Bake 45 minutes to 1 hour at 350°. Use rest of sauce at table.
Beat ingredients by hand. Pour into 9 x 13-inch ungreased pan. Bake at 350° for 45 minutes. Frost and serve. Store in refrigerator.
Mix 1 can each lemonade, orange juice and grape juice with water as directed on the cans. Pour each juice into an ice cube tray, setting aside any juice that is leftover. Freeze. About 15 minutes before serving, mix second can of lemonade and combine with ginger ale in a punch bowl or pitcher. Add remaining reconstituted fruit juices and fruit ice cubes. Makes 2 quarts or 12 to 14 servings.
Wash beans; cut in 1 1/2-inch pieces. Cook beans, onion and celery in boiling water 10 minutes or until tender. Drain well. Combine sugar, mustard seed, salt, turmeric, vinegar and water in large saucepan. Bring to boil. Add vegetables; simmer 5 minutes. Stir occasionally. Cool well and refrigerate.
Simmer chicken breasts in salted water with onion until tender (about 1 1/2 hours). Cool and cut into 1/2-inch squares. Sprinkle with lemon juice. Add other ingredients.
Sift together the flour, salt, cinnamon, nutmeg and cloves. In separate bowl, mix applesauce and soda. In large mixing bowl, cream butter, eggs and sugar. Add flour mixture alternately with applesauce. Add raisins and bran. Drop by teaspoons on greased cookie pan. Bake at 370° for 20 minutes.
Combine all ingredients in large bowl. Beat two minutes at medium speed. Spoon into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Cool in pan 10 minutes. Remove and cool completely on wire rack.
Preheat oven to 350°. Cook spaghetti until near done; drain well and place in greased casserole dish. In large mixing bowl combine chicken, soup, milk and mushrooms. Pour over spaghetti. Sprinkle cheese over top of mixture. Bake 15 to 20 minutes until cheese is melted and sauce is bubbly. Serves 8.
Boil peas and beans 2 minutes and drain; cool. Cut cauliflower; wash and drain. Mix mayonnaise and dressing mix. Pour over vegetables and mix. Refrigerate.
Brown meat in large heavy pan. Add chopped onion and let cook until onion wilts. Cook macaroni according to directions on package. Drain and add to meat. Add all other ingredients. Cover and cook very slowly until cheese is melted.
Drain first four ingredients. Mix with creamy Italian dressing, chill overnight and serve with tortilla chips.
Pour the boiling water over the butter or margarine and the oatmeal. Cover; let set for 20 minutes, stirring once. Mix the remaining ingredients together. Combine with oatmeal mixture; pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. Ice while hot.
Cream the butter and sugar. Add eggs one at a time. Sift flour and baking powder. Add to eggs and butter mixture with milk alternately. Bake at 350° on lowest rack in oven in greased and foiled Bundt pan for 1 1/4 hours, until well browned. When cool, dust with 10x sugar. Allow cake to cool in pan 15 minutes before removing.
Wrap a piece of uncooked bacon around each chestnut; secure with a toothpick. Place in a baking dish. Bake at 350° for 30 to 45 minutes, or until bacon is done. Drain off the bacon fat. Mix the brown sugar and ketchup in a bowl, then pour this mixture over the chestnuts. Bake for another 30 minutes. Serve hot. Serves 8 to 10.
Mix all ingredients. Do not brown meat. Cover and bake at 250° for 5 hours.
Pour the oil into a pressure cooker and heat over medium heat about 400°. In a small bowl, combine the egg and milk; in a separate bowl, combine the remaining dry ingredients. Dip chicken pieces into the milk until fully moistened. Roll the moistened chicken into the flour mixture until completely coated. In groups of 4 or 5, drop coated chicken into the oil and lock lid in place. When steam begins shooting through the pressure release, set timer for 10 minutes. After 10 minutes, release the pressure and remove the chicken to paper towels, or a metal rack to drain. Repeat with the remaining chicken. Makes 12 servings.
Mix pudding mix and milk until it begins to thicken. Fold in Cool Whip and sour cream. Layer, in a large dish, the pudding mix, bananas and wafers, repeating until all ingredients are gone. Let chill for several hours before eating.
Mix wafers and oleo for crust. Mix sugar, vanilla and cream cheese. Add marshmallows and Cool Whip. Spread on crust and add cherry pie filling.
In a medium bowl, combine ground meat, taco seasoning, green chilies and onion. Shape into 4 or 5 patties. Grill or broil until done, turning often. Serve on buns with taco sauce and favorite toppings.
Cook macaroni according to package directions. Drain and cool. Combine butter and flour. Add milk and cheese. Cook slowly over low heat, stirring constantly, until mixture thickens. Remove from heat and cool slightly. Pour over macaroni. Mix well. Add slightly beaten eggs. Add more milk, if desired. Additional cheese may be spread on top of macaroni. Bake at 350° until golden brown, about 30 minutes.
Cream butter. Gradually add sugars; cream well. Blend in egg, 1/3 cup peanut butter, soda, salt and vanilla. Add flour and rolled oats; mix well. Spread in buttered 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes until lightly browned. Sprinkle immediately with morsels. Let stand 5 minutes
Dissolve gelatin in boiling water. Drain pineapple, reserving the syrup. Add water to pineapple syrup to make 1 cup. Combine gelatin, pineapple syrup, vinegar and salt. Chill until partially set. Fold in pineapple, carrots and pecans. Turn into 9x5x3 inch pan. Chill until firm. Cut into squares to serve. Makes 8 servings.
Combine sugar, flour, cinnamon and salt. Add peaches. Sprinkle with lemon juice and almond extract. Pour into pastry-lined 9-inch pie pan; dot with butter. Adjust top crust. Cut steam vents. Bake at 325° for 40 to 45 minutes.
Mix all ingredients well. Shape into loaf on broiler pan. Bake at 350° for 1 hour.
Mix together kraut, sugar, tomatoes and fat in a 9 x 13 dish; crumble bacon over the top. Bake at 325 degrees uncovered till dry, about 1 1/2 hours.
Mix shortening into flour. Add enough milk to make a workable dough. Roll to approximately 1/4-inch thick. Cook and bake at 400° until not sticky. Biscuits can be kept in refrigerator for several weeks. Reduce shortening to 6 tablespoons if you like a less flaky biscuit. Can be frozen.
Combine in order given (mix well). Pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce temperature to 350° and bake until filling is firm, about 30 minutes.
Put the cream cheese in a bowl. Let sit for about 1/2 hour. Add walnuts to the cheese. Mix the cream cheese and walnuts. Spread on 4 slices of raisin bread. Top with remaining 4 slices. Cut sandwiches in half.
Mix together well Miracle Whip, Parmesan cheese and oregano. Spoon over chicken in baking pan. Bake about 45 minutes at 375° or until tender to fork.
Mix margarine and cheese in mixer. Add flour and pepper. Mix well. Add Rice Krispies. Stir into flour mixture. Shape into little to medium balls. Bake on greased cookie sheet at 375° for 10 to 15 minutes.
Cut extra long slices of cheese into 3 equal portions (this makes 12 slices). Pour melted butter over rye bread cubes; mix thoroughly. Grease a 1 1/2-quart casserole. Alternately place layers of zucchini, onion, tomato, pepper, cheese and bread cubes in casserole. Sprinkle with salt and pepper. Repeat process twice, ending with bread cubes. Cover; bake in moderate oven (350°) for 1 hour, or until vegetables are tender. Serve hot. Makes 6 servings.
Drain beans. Place in bowl. Next in small saucepan, heat together sugar, vinegar, oil and black pepper. Pour over beans. Cover; refrigerate overnight. Stir once or twice before serving.
Combine the first 4 ingredients and mix well. Make 8 thin beef patties. Place an equal amount of mixture on 4 patties. Place remaining patties on top and pinch edges together. Grill or broil 6-inches from heat source, 6 or 8 minutes a side or as long as you prefer. Makes 4 burgers.
Grease and flour a 10 inch tube or Bundt pan. In a large mixing bowl, combine the butter, shortening and sugar. Beat until well blended. Add the eggs one at a time, beating well after each addition. Add the coconut extract and beat well. In medium bowl, combine the flour, baking soda, and salt. Stir to mix. Add to the batter alternately with the orange juice, starting and ending with the flour mixture. Stir in the coconut. Pour into the prepared pan and place pan in a COLD oven. Set the temperature to 325 degrees. Bake for 1 hour 25 minutes or until a toothpick comes out clean when inserted into center of cake. Turn out of pan immediately.
Mix together the vinegar and rice wine, slowly adding the sugar to taste and stirring constantly. The mixture should have a sweet but sour taste. Remove the shells from the shrimp; devein if you prefer. Heat up oil in a pan. Add shrimp or chicken when pan is hot; cook until done. Reduce heat. Pour vinegar mixture into pan; stir well. Mix cornstarch and water; slowly pour into pan to thicken mixture. Stir until bubbles (you may not need all of thickener). Add green onions just before serving. Serve with or over rice. Makes 3 to 4 servings.
Layer lettuce, onions, green pepper, tomato, peas, celery, 9 slices bacon and Swiss cheese in a 9 x 11 x 2-inch dish. Sprinkle with sugar.
Cook mixture to a boil; then add beets and cook for 15 minutes. Pack in hot jars; then pour syrup over the beets.
Roll out bottom crust and place in pie pan. Preheat oven to 350°.
Beat all ingredients 4 minutes at medium speed. Pour into well-greased Bundt pan. Bake at 350° for 50 to 55 minutes. Cool about 15 minutes in pan and then turn onto cooling rack.
Brown onion, garlic and beef (or turkey combination) in small amount oil in skillet (large). Cook spinach using package directions. Drain, reserving liquid and adding enough water to make 1 cup. Add this liquid, spaghetti sauce, tomato sauce, tomato paste and salt to hamburg (meat) mixture. Simmer 10 minutes. Combine spinach, macaroni, shredded cheese, bread crumbs, eggs and oil. Spread in a 9 x 13 x 2-inch baking dish. Top with the meat sauce. Bake at 350° for 30 minutes.
Cook carrots until crisp-tender. Cool. Add onion and pepper rings. Mix remaining ingredients together. Pour over vegetables. Marinate for 12 hours or more. Keep 3 to 4 weeks in refrigerator.
Melt cheese and butter in double boiler. Put powdered sugar and cocoa in a large bowl. Mix melted butter and cheese and pour into bowl of powdered sugar and cocoa. Add vanilla. Put in a 13 x 9-inch pan.
Melt block, being careful not to burn (melt slowly). Add peanut butter; stir. Add powdered sugar (enough to knead). Add nuts. Roll into logs or pour into pan. Cut into slices or squares before it hardens. Store in airtight bags or containers. Keeps a long time.
Combine all ingredients; mix lightly. Pour mixture into lightly greased ovenproof skillet. Bake in a 350° oven for 1 hour. Yields 6 servings. Contains 225 calories per serving.
Dip potatoes in milk and coat with Shake 'n Bake. Salt to taste. Bake on cookie sheet with 1/8-inch cooking oil. Bake at 400° for 30 minutes. Turn 2 or 3 times. Good with sour cream.
In a large pot, combine all ingredients except cornstarch and water. Bring to a boil. Reduce heat and simmer uncovered 30 to 40 minutes. Stir cornstarch and water until well blended. Add to vegetables and stir until slightly thickened, about 5 minutes. Ladle mixture into hot jars, leaving 1/2-inch headspace. Adjust lids. Process in boiling water bath 15 minutes. Makes 4 1/2 pints.
Place cheese slice on ham slice. Spread with cream cheese and roll around pickle spear. Fasten with 3 to 4 toothpicks and cut into sections between each toothpick.
Brown hamburg; drain. Combine rest of ingredients. Simmer for 20 minutes. Add ground beef.
Sift flour, baking powder, soda and salt. Cream butter and sugar. Add eggs, one at a time, blending after each addition. Mix together bananas, vanilla and buttermilk. Add alternately with dry ingredients to dough mixture. Add nuts and mix. Grease and flour loaf pan. Bake at 350° for 1 hour.
Cut steak into 6 pieces (about 8 x 4-inch). Pound with meat hammer or edge of heavy saucer. Place 1/4 cup stuffing near center of each piece of meat. Roll-up, tuck in ends and fasten with skewers or toothpicks. In skillet, brown roll-ups in shortening. Pour off fat. Add soup and water. Cover; cook over low heat 1 1/4 hours or until tender. Stir occasionally. Yields 6 servings.
Mix onion, celery, tomatoes and tomato paste together in a 1 1/2-quart casserole. Cover and cook 5 minutes. Cut steak into bite size pieces. Add to sauce. Reduce power setting to 50% power. Cover casserole and cook 25 to 30 minutes, stirring 1/2 way through cooking time. Let rest for 10 minutes after cooking time.
Combine eggs, sugar and salt. Gradually add scalded milk. Add rice, raisins, vanilla and cinnamon. Pour into greased 1-quart casserole dish. Set in shallow pan. Pour hot water in pan 1-inch deep. Bake in a 325° oven for 1 1/2 hours.
Add butter to boiling water. Add vanilla. Beat and when well blended, add sifted sugar and cocoa. Beat until smooth and creamy (3 minutes), adding additional liquid, if necessary until of right consistency to spread. Spread on warm cake. This is a good inexpensive and quick chocolate frosting with good dark chocolate color. It keeps well for several days without hardening.
Prepare pudding according to package directions. Pour pudding into individual serving bowls. When pudding begins to set, place peach half, rounded side up, in center of pudding. April fool! You have a fried egg.
Mix Crisco, sugar and eggs. Stir in milk and vanilla; beat. Stir in flour, soda and salt; beat good. Add nuts. Chill for 1 hour and drop by teaspoon onto cookie sheet. Bake at 375° until light brown.
Blend together in mixer the first 5 ingredients. Add well drained, crushed pineapple. Pour into a baked graham cracker crust. Bake 30 to 35 minutes in 350° oven.
Mix together in a casserole dish and bake in 350° oven for 45 minutes.
Combine all ingredients. Chill. Serve with fresh vegetables. Makes about 2 cups.
Boil sugar, Karo syrup and water until small drop from spoon spins thread. Add peanuts and stir continuously, cooking until mixture turns a brownish gold. Remove from heat. Add butter, salt and baking soda. Mix. Pour onto buttered large cookie sheet.
Melt butter in 9 x 13-inch pan. Add cream-style corn, whole grain corn and corn bread mix. Add beaten eggs and sour cream. Let sit 10 minutes before baking in 350° oven for 30 minutes. May be topped with grated Cheddar cheese.
Combine margarine, butter, cream cheese and sugar; beat well. Add salt and vanilla. Add eggs, one at a time, beating well after each addition. Add flour; mix well. Pour batter into greased and floured 10-inch tube pan. Place in cold oven at 275° for 1 1/2 hours.
Bring sugar, water, vinegar and lemon juice to a boil. Add spices in a cloth bag and boil. Add beets and cook 15 minutes. Put into hot jars and seal with hot lids and rings.
Heat oven to 375°. Lightly grease 13 x 9-inch pan. Unroll dough into 2 long rectangles. Place in prepared pan. Press over bottom and 1/2 inch up sides to form crust, sealing perforations (this is very important to seal). Bake dough at 375° for 5 minutes.
Make dressing (all ingredients except cheese and broccoli). Pour over flowerets and coat well. Let set in refrigerator for 2 hours before serving.
Split bread lengthwise and pull out insides. In large bowl or skillet, combine meat, bread, vegetables and soup. Mix well. Stuff mixture into bottom half of bread shell. Arrange cheese slice halves on top of mixture. Broil 1 to 2 minutes or until cheese melts. Put top on bread and slice. Makes a good meal with beans and a salad.
Cream together butter, sugar, molasses and egg. Add rest of ingredients. Chill for an hour. Roll into balls. Roll each in granulated sugar. Bake in 375° oven for 8 to 10 minutes.
Mix all ingredients in blender. Freeze. Serve in sherbet dishes. Serves 4 to 6 people.