HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Pour into greased loaf pan. Bake in a 350° oven in a 5 x 9-inch greased loaf pan for 65 to 70 minutes or until the loaf sounds hollow when tapped with a table knife.
Cook garlic in olive oil until brown; add wine and dried tomatoes. Cook about 10 minutes. Place cooked ingredients and remaining ingredients into a food processor and process until smooth. Serve with toasted baguette slices.
Separate eggs and make soft custard of the milk, egg yolks and sugar. Beat egg whites stiff and over them, pour the hot custard. Mix thoroughly. Add the vanilla and salt and when cold, the whipping cream and fresh fruit.
Soften cream cheese with mixer along with seasoning salt. Put mixer away. Mix other ingredients with fork. Add this to cream cheese mixture and chill in refrigerator overnight. Make into a ball and roll in nuts. Return to refrigerator until ready to use.
Heat oven to 375°. In large bowl, combine sugar, brown sugar, oil, vanilla and egg. Beat at medium speed until well blended. Add flour, oats, baking powder and salt. Mix well. Stir in chocolate chips. Drop by rounded teaspoonfuls 2-inches apart on ungreased cookie sheets. Bake at 375° for 8 to 12 minutes or until light golden brown. Makes 3 1/2 dozen cookies.
Mix powdered sugar and peanut butter together until crumbly. Save a little of this mixture to sprinkle on pie before baking. Cook cornstarch, sugar, salt and milk in double boiler until mixture begins to thicken; add slightly beaten egg yolks and vanilla. Continue cooking until thick, stir constantly. Remove from heat and cool. Place peanut butter mixture in bottom of pie shell; add cream filling, then egg white with a little cream of tartar. Place over filling. Bake at 350° for 15 to 20 minutes or until brown. If yoy double the recipe, it will make 3 (9-inch) pies or 2 (9 3/4-inch) or deep dish.
Cook sugar and Pet milk to soft ball stage. Add flavoring and oleo. Beat until cool. Add pecans and mix to cover. Spread on wax paper to dry.
Sift dry ingredients together into bowl. Add remaining ingredients and beat until almost smooth. Pour into greased 9-inch square pan. Bake at 350° for about 30 minutes.
Place in storage container. When ready to mix 1 pint, use 3 tablespoons mix to 1 cup buttermilk and 1 cup mayonnaise. Can be used as marinade for fish, etc. Also friends have told me to cut out some calories using yogurt for most of mayonnaise.
Bring to a boil 2 sticks margarine, 4 tablespoons cocoa and 1 cup water. Cool. Then pour over dry ingredients. Add eggs, slightly beaten, buttermilk or sour cream and cinnamon. Pour into a jelly roll pan 11 x 17 x 1-inch greased and floured. Bake at 350° for 20 minutes.
Place asparagus with its own liquid in pan. Place turkey on top of asparagus. Heat to serving temperature. Melt butter in another pan, blend in flour and gradually stir in milk. Cook on medium heat until thickened, stirring to keep smooth. Add cheese and stir until melted. Add mushrooms (drained), shredded beef, Worcestershire sauce and pepper to taste. Toast bread. Place turkey slice on each bread slice. Cover with drained asparagus and spoon sauce over sandwiches. Serves 5.
Combine flour, salt and pepper. Dredge meat into flour and brown in cooking fat or oil in a large skillet. Pour off drippings. Sprinkle fennel seed over meat. Add water and garlic. Cover tightly and cover slowly for 1 hour and 30 minutes. Add onions and continue cooking, covered, for 15 minutes. Stir in green pepper and continue cooking, covered, for 5 to 7 minutes. Add tomatoes, cooking another 5 minutes, or until heated through. Serve with macaroni. Makes about 6 to 8 servings.
Drain beans. Mix with soup, milk, pepper and 1/2 can of onions. Bake at 350° for 30 minutes. The last 5 minutes, sprinkle remaining onions on top and return to oven.
Pour this mixture into rich crust of pastry. After adding grated lemon rind, partially bake it. Beat egg whites very stiff and add spoonful of sugar for each egg; then add lemon juice. Pour this meringue over the pudding and brown it quickly.
Cream butter and shortening; gradually add sugar. Add egg yolks, soda, cream of tartar and vanilla, beating well. Gradually add flour, mixing well. Divide dough into 4 equal portions. Color one red, one yellow, one green and leave one plain. Wrap each separately in plastic wrap; chill at least one hour.
Combine all ingredients in a heavy pan or slow cooker. It's best to put spices in a tea strainer or tie in cheesecloth; otherwise cider will have to be strained before serving. Cover and turn heat very low (below boiling temperature). Let heat from two to eight hours.
Cook chicken breasts until tender in boiling water; remove bones and skin. Mix stuffing according to package directions and line bottom of casserole with half. Cover with chicken. Then mix sour cream with soup and pour over chicken. Top with remaining 1/2 of stuffing. Pour 1 cup broth over this and bake at 350° for 30 minutes.
Pare, core and cut apples. Sprinkle with cinnamon and 5 tablespoons sugar. Combine all other ingredients in order given and beat to make a smooth batter. Pour half into a 9 or 10-inch angel cake pan. Arrange half the apples over batter and cover with remaining batter. Top with rest of apples, arranging evenly over batter. Place in preheated 350° oven and bake 1 1/2 hours or until cake is golden brown. Turn out of pan carefully and let stand on rack to cool.
Mix oil and vinegar. Beat well with mixer, then add sugar, catsup, salt and pepper to taste. Beat well. Do not add onions until you're done. Mix in by hand.
Combine meat and onion in large skillet. Cook until meat is brown and onion is tender. Drain well. Return to skillet and add remaining ingredients. Simmer 10 to 20 minutes, stirring frequently.
In long cake pan, melt margarine. Pour in fruit mixture of apples (or other fruit), 1 cup sugar, 1/2 cup self-rising flour and cinnamon on top of melted butter. Mix batter of 1 1/2 cups self-rising flour, 1 cup sugar and milk. Pour over fruit. Bake at 400° until browned.
Brown venison in oil. Combine tomato sauce, basil, salt, sausage, onion, tomatoes, sugar, parsley and pepper and simmer 45 minutes. While simmering, cook 8 ounces of noodles according to package directions; drain. In a casserole dish, alternate in 2 layers: noodles, venison, sauce, Cheddar or Mozzarella cheese, cottage cheese and Parmesan cheese. Bake at 350° for 35 minutes. Makes 6 servings.
Pound cutlets flat on both sides. Beat together eggs, water, seasonings, parsley and cheese. Dip cutlets into flour, then into egg mixture and finally into bread crumbs, coating well on both sides. In a heavy skillet, saute garlic clove in 1-inch of oil until light brown; remove and discard garlic. Over medium heat, fry cutlets in same oil until golden brown on both sides. Serve hot, garnished with lemon wedges. Serves 4 to 6.
Combine in large bowl condensed milk and lemon juice; stir, then add 3/4 of Cool Whip, mixing well. Pour in pie crust. Top with remaining Cool Whip. Refrigerate pie. Serve after it has been chilled.
Wet bread crumbs with milk; crumble up in meat. Mix and pack in a 9 x 13-inch pan. Store in refrigerator overnight. Next day, cut in serving pieces and roll in flour. Brown in oil quickly. Place in baking dish. Cover with the 3 soups and water. Cover and bake at 350° for 1 1/2 hours. May add more water if needed.
Mix cake mix as directed. Add pumpkin, baking soda and cinnamon. Mix. Pour in 9 x 13-inch greased and floured pan 50 minutes. Frost with cream cheese frosting.
Wash and pick out bad grains. Add to 1 gallon water in black pot with 1 heaping teaspoon Mary War lye. Stir to dissolve. Add corn to mixture. Boil until outer skin of corn comes loose. Stir until all the skin is off, staying with it and stirring constantly as to not stay in lye bath too long. Remove from fire when corn skins slip off between fingers. Drain lye water off; pour more water into pot. Drain again 2 or 3 times. Now wash in pan or sink, washing several times, stirring with wooden spoon. Keep hands out (wear rubber gloves). Now with gloves off, run water over corn until you feel no slick feeling to grains of corn. Put corn into pot and cook 5 to 6 hours, adding water as needed. Do not put corn in aluminum.
Cook sugar, cream and butter to soft ball stage. Beat until creamy. Beat in fruit and nuts. If coconut is coarse, grind it. When well mixed, roll as for meat loaf. Wrap in dampened cloth, then in waxed paper and store to ripen. Allow at least 2 weeks before using. Slice into squares or grease hands and roll into balls. Roll in nuts or coconut.
Cook to soft ball stage and test by dropping in cold water. If firm ball is formed, candy is ready. Add a little vanilla and a pinch of salt. Add a lot of nuts. Drop by teaspoons on a greased cookie sheet.
Combine flour, butter and nuts and press into bottom of ungreased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Let cool. Combine cream cheese, sugar and half of the whipped topping; blend until smooth. Spread over baked crust. Beat together the two puddings and milk. Whip until well blended. Pour into crust. Spread remainder of whipped topping on top. Refrigerate.
Beat eggs well. Gradually add sugar. Beat until fluffy. Stir in other ingredients. Turn into 2-quart casserole (ungreased). Bake at 350° for 30 minutes. Remove from oven and stir with wooden spoon (while still hot). Let cool. Form into small balls. Roll in powdered sugar.
Cream together the cream cheese and sugar. Mix in strawberries and juice, pineapple and juice, bananas, Cool Whip and nuts. Pour into a 9 x 13-inch pan. Cover and freeze. Remove from freezer 1 hour before serving.
Combine peanut butter, margarine and confectioners sugar. Blend well. Add cereal and blend into peanut butter mixture. Form in 3/4-inch balls and dip in melted chocolate. Makes about 75 balls.
Drain pineapple. Heat syrup to a boil; add gelatin and stir until dissolved. Set aside to cool. Combine cream cheese, pineapple, pimento, celery and salt. Blend well. Fold into cooled gelatin. Whip cream until stiff and fold into gelatin. Turn mixture into a mold and chill. Unmold and serve on crisp greens. (Makes 6 to 8 servings.)
Mix cream cheese and pineapple. Add fruit cocktail. Add cut up cherries and marshmallows.
In a glass or stainless steel bowl, whisk together the lemon juice, oil, salt, pepper and oregano. Add the onion, garlic and parsley, mixing well. Cut the chicken into large cubes. Toss in dressing. Let stand for 8 to 10 hours in the refrigerator.
Steam vegetables in steamer or in microwave. Cook fettucine in chicken broth until tender; drain. Combine vegetables and pasta. Add basil to salad dressing; toss into pasta and vegetables. Sprinkle with Parmesan and parsley.
In large, deep skillet, combine chicken, taco seasonings and 3/4 cup water. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes. Remove and set aside. In same skillet, heat oil. Add rice; saute until golden. Add remaining 2 1/2 cups of water, tomato sauce and lemon pepper. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Stir in chicken mixture, tomato and green onions; blend well. Heat 5 minutes. Place a heaping 1/2 cup filling on each tortilla. Fold insides and roll to enclose filling. Place filled burritos, seam side down, on baking sheet. Sprinkle with cheese. Heat in oven at 350° for 5 minutes to melt. May garnish with salsa or guacamole.
Peel potatoes; boil until done. Mash with fork; measure out 1 cup. Mix with powdered sugar and vanilla. Mixture will be runny. Add coconut; mix well. Refrigerate until firm. Make into logs; cover with chocolate. Roll in nuts of your choice (pecans or walnuts, etc.). Keep cool and slice as wanted.
Place potatoes in bottom of buttered casserole. Add celery, onion and peppers. Sprinkle salt and pepper on layers, then add tomatoes on top. Bake at 350° for 2 hours.
Microwave cheese in microwave dish on High for 5 minutes or until melted. Add salsa and mix. Cook ground chuck and drain. Add chuck to cheese and mix. Serve with tortilla chips.
Mix butter, sugar and coconut into mashed sweet potatoes while hot. Place in casserole dish.
Preheat oven to 350°. In large bowl, mix eggs until frothy, then add sugar and flour. Pour in melted butter; add milk, vanilla and coconut. Pour into 8-inch pie pan. Bake 30 minutes until brown and firm. This pie makes its own crust.
Mix all items except eggs. Beat eggs until foamy and fold into cheese mixture. Put in souffle dish. Bake at 350° for 50 minutes.
First Day: Sprinkle garlic salt, celery salt and liquid smoke over brisket. Marinate in Ziploc bag for 24 hours in refrigerator.
Cut bananas in chunks, add eggs and blend in blender. Pour over a box of yellow cake mix. Blend well with mixer. Mix in nuts. Pour into 3 small or 2 regular size loaf pans. Bake at 350 for approximately 35 minutes.
Mix margarine, sugar, oats and flour together. Place half of mixture in bottom of slightly oiled 8 x 8-inch pan. Place apples on top of mixture. Sprinkle cinnamon and 3/4 cup sugar over apples; spread additional butter over sugar. Spread other half of oat mixture on top. Bake at 375° for 45 minutes.
Mix together first 4 ingredients. Bake in greased and lightly floured pan at 350° for 30 to 40 minutes. Blend together next 3 ingredients. Spread on cooled cake. Spread on pineapple. Top with Cool Whip. Sprinkle with coconut. Can be frozen and eaten partially frozen.
Cook potatoes in enough water to cover. Drain and mash. Add butter, 1 egg and 1/4 cup bread crumbs; mix well. Let stand until cool enough to handle.
Combine spinach, artichokes and chestnuts. Place in 2-quart baking dish. Melt cheese and butter together slowly. Pour over vegetables. Top with bread crumbs. Bake at 350° for 15 to 20 minutes.
Cook bacon until crisp; drain, reserving 2 tablespoons of drippings. Crumble bacon and set aside. In drippings, cook onion until tender but not brown. Combine other ingredients; add onion and crumbled bacon, mixing well. Turn into 1 1/2-quart casserole dish. Bake, uncovered, at 350° until hot and bubbly all the way through, about 45 minutes. Serves 6.
Mix all ingredients and beat 3 to 4 minutes at medium speed. Bake in 2 or 3 layers in a pre-heated 350° oven for 25 to 30 minutes.
Combine yogurt and orange juice in container of electric blender. Process until smooth. Slowly add enough ice cubes to bring mix to the 2-cup line. Process until smooth and serve. Yields 2 cups (76 calories per 1/2-cup serving). Contains 2.3 g protein, 0.5 g fat, 15.8 g carbohydrates, 0 mg cholesterol, 37 mg sodium and 75 mg calcium.
Combine roast and drained vegetables in a large, deep pan. Pour stewed tomatoes, including juice, over roast, then sprinkle minced onions, tapioca pudding and brown sugar over the roast. Oven bake for 6 to 12 hours at 250° in a conventional oven or a crock-pot.
Brown ground beef. Boil shells until tender. In large pan, add kidney beans, tomatoes, seasoning, sauce and sugar. Heat to a boil. Drain fat off ground beef; add to other ingredients. Simmer 10 minutes. Serve and eat.
Combine sour cream, soup, margarine, green onions and 1/2 of cheese. Heat in saucepan. Peel and grate potatoes and pour 1/2 of the mixture over them. Layer another half of the potatoes over mixture and pour over rest of cream mixture. Bake 1/2 hour and spread remaining cheese. Bake another 10 minutes at 350°.
Place each fish fillet on a piece of aluminum foil. Cover each one with 3 strips of bacon, 3 slices of lemon and enough onion to cover generously. Wrap the fillets tightly in the foil. Cook at 350° for about 20 to 30 minutes. Open the foil and brown slightly. Bacon will reduce the "gamey" taste of the fish.
In 8 x 8-inch pan, sift together sugar, flour, salt, baking powder and cocoa. Stir in milk, vanilla and margarine. Spread evenly in pan. Mix together white and brown sugar and cocoa; sprinkle over batter. Pour 1 1/2 cups water over all and do not mix! Bake at 350° for 45 minutes or until top springs back. Open box of ice cream and cut into 1-inch rectangular slices. Each serving equals slice of ice cream topped with the cake and the hot fudge sauce (underneath). Top with whipped cream and a cherry. Serves 8.
Cook 4 servings of rice while fixing recipe. Heat oil in skillet and add chicken and garlic; cook until chicken is brown on all sides. Stir in onion, pepper, carrots, pineapple and juice, soy sauce, honey and vinegar. Simmer over low heat for 10 minutes.
Brown hamburger with taco seasoning. Mix together remaining ingredients. Add mixture to hamburger. Pour large bottle of Catalina French dressing over mixture.
First boil sugar and water until clear and syrupy. Mix all together and chill. Just before serving, add 2 quarts ginger ale and 1 gallon of water. Frozen strawberries may be added or frozen sherbet.
Combine all ingredients in a small bowl. Place mix in an airtight container and give with the recipe for Mulled Wine. Yields about 3/4 cup of mix.
Boil the water and 1 cup sugar for 3 minutes. Cool. Blend the strawberries, pineapple, bananas, lemonade and orange juice in a blender. Mix with the water and sugar mixture. Pour into an ice cream pail and freeze overnight. Take out of freezer 1 1/2 hours before serving. Put in a punch bowl. Pour 7-Up over the slush and serve. Refreshingly different.
Combine syrup, sugar, salt, butter and vanilla; mix well. Add slightly beaten eggs. Pour into a 9-inch (deep dish) unbaked pie shell. Sprinkle pecans over top of pie. Preheat oven to 350° and bake for 45 minutes.
Mix sugar and cocoa in bowl. Melt oleo and add to sugar and cocoa. Add other ingredients; mix well. Spread in a 15 1/2 x 10 1/2-inch pan. Bake at 250° for 25 minutes. While hot, spread with marshmallow cream. When cool, spread with frosting.
Put beans in	casserole. Pour soup to which milk has been added over beans. Add bread crumbs on top and cover. Put in microwave for 10 minutes at High temperature.
Sift sugar and cocoa into a thick walled pot. Add butter, milk, corn syrup and salt. Cook until melted. Add coconut and cook over medium to low heat approximately 20 minutes. Remove from heat. Add vanilla and coconut extracts. Stir and cool slightly. Spoon onto waxed paper laid over paper towels with small ice cream scoop. Makes 28 to 30 pralines.
In large skillet, heat Italian dressing and cook fish over medium heat, turning once, 8 minutes or until fish flakes. Remove to serving platter and keep warm. Into skillet, add wine, then pepper, dill and mustard. Bring to a boil, then simmer, stirring occasionally, 8 minutes. Stir in cream and heat 1 minute or until thickened. Serve over fish. Garnish, if desired, with baby vegetables.
Peel and dice potatoes; slice onions. Boil potatoes and onions for approximately 30 minutes; drain off liquid. Mash to coarse mixture; heat on very low heat. Add soup, milk and half and half. Add salt and pepper; add margarine; grate Cheddar cheese on top when served.
Mix brown sugar, oleo, syrup and salt in a saucepan; boil 5 minutes on medium heat. Stir in vanilla and soda; mix well. Slowly pour over popcorn, stirring well to coat. Heap onto cookie sheet. Bake one hour in a 250° oven; do not stir. Store in covered jar. Don't break up, tends to break up by itself.
Sprinkle chicken with salt and pepper and brown in hot shortening in skillet. Remove chicken from skillet and place in a 9 x 13 inch baking dish. Saute onion, celery, green pepper, and garlic in butter. Sprinkle over chicken. Combine remaining ingredients except rice in saucepan and simmer over low heat for 10 to 12 minutes. Pour over chicken. Bake uncovered at 350° for one hour. Serve over rice. This is great to prepare a day ahead.
Mix cornbread mix according to directions. Mix all other ingredients into mixture. Pour into a greased 9 x 13-inch pan. Top with cheese. Bake 1 hour in a 350° oven.
In a large skillet, melt shortening. Brown ribs on both sides in hot fat. Add boiling water to almost cover meat; simmer, covered, until tender, or about 1 1/2 hours. Potatoes may be cooked in the liquid, or a gravy may be made by thickening with flour and seasoning, after meat has been moved to serving platter. Spareribs go well with sauerkraut, too.
Simmer chicken and water with celery, parsley, onion and bay leaf for 1 hour on low heat. Drain chicken broth. Remove chicken from bone and cut up into bite- sized pieces. Combine broth, chicken and rice and carrots in a saucepan. Cook for 30 to 40 minutes or until rice is tender.
Rinse greens through several waters and remove all discolored and broken leaves. Place in a large saucepan and cover with salted water and salt pork. Boil for 2 hours. Drain off water and pat dry on paper towels. Serve with bacon dressing.
Mix cabbage and peppers; store separately. Mix Ramen noodles, almonds and sunflower seeds; store separately. Mix dressing ingredients and store separately. Mix all ingredients together right before serving.
Combine all ingredients; pour into well-greased 9 x 13-inch pan. Refrigerate overnight. Bake at 350° for 45 minutes to 1 hour.
Clean mushrooms, break off stems. Mix together in a bowl the remaining ingredients. Stuff mushrooms caps with the mixture. Drizzle over them lightly. Bake at 375° for 25-30 minutes.
Melt margarine and chocolate chips. Stir in Rice Chex until coated. Put in paper sack with 2 1/2 cups powdered sugar. Shake well.
In skillet melt butter; add mushrooms, parsley and onions. Cook until tender. Add rice, pecans and ginger, stirring to mix. Add chicken broth; cook and stir until liquid is absorbed. Wash and clean peppers. Cut off tops and carefully scoop out interior. Blanch peppers in boiling salted water 3 to 5 minutes. Remove from water and cool under running water. Turn upside down to drain. Spoon stuffing into peppers and replace tops. Arrange them in a baking dish and cover with aluminum foil. Bake at 350 degrees for 35 to 45 minutes.
Combine all ingredients in blender and process until smooth. (To make	it richer, add an additional 1/2 cup dry milk and 1/3 cup sugar.) Store in covered container in refrigerator. Will keep at least 2 weeks.
Wash barley and soak overnight in 6 cups of water. Boil slowly for one hour. Wash raisins and boil slowly until raisins are tender (about 1/2 hour). Put in grape juice and serve.
Mix all ingredients together and pour into a 10-inch tube pan. Bake at 375° for 55 minutes. Frost, if desired, or sprinkle with confectioners sugar.
Drain and flake salmon, removing skin and bones. Combine salmon, softened cream cheese, lemon juice, onion and horseradish in large bowl. Blend thoroughly. Cover and chill overnight. Shape into a ball the next day. Combine nuts and parsley. Roll salmon ball in nut mixture, coating well. Chill 2 or 3 hours. Serve with assorted crackers.
Melt chocolate chips over hot water or in microwave oven. Beat egg whites and salt until foamy. Gradually add sugar, beating well until stiff peaks form. Beat in vanilla and vinegar. Fold in chocolate chips and walnuts. Drop by teaspoon onto a greased cookie sheet. Bake in a moderate oven at 350° for 9 minutes. Cool 10 to 15 minutes. Carefully remove, using a flat spatula.
Mix all together; shape into a loaf and bake at 350° until done. For 50 servings, make 8 of the above recipe. You may wish to add a little catsup or meat loaf fixings to the top of meat loaf the last 10 minutes of baking time.
Mix all ingredients, except cheese, thoroughly. Pour half of mixture into 9 x 13-inch baking pan. Spread cheese evenly over it. Pour the remainder of mixture over the cheese and bake in preheated oven at 375° for forty-five minutes or until it pulls away from side of pan.
Mix pulp, eggs, flour, sugar, spices, salt and baking powder; stir in milk last. Bake 1 hour at 325°.
Sear meat; add other items and cover with water. Simmer 30 minutes. Cool; skim off grease. Sprinkle 2 tablespoons of masa harina over chili; stir and bring to a boil. Flavor better after letting set overnight. Serve with sweet sliced pickles, Cheddar cheese, raw sliced onion, crackers and Kleenex.
Place chips in 9 x 13-inch pan. Layer chicken next. Mix remaining ingredients and heat until melted. Pour over chicken. Pour 1 cup of chicken broth over the top and bake at 350° for 20 minutes.
Brown ground chuck; drain all grease. Add taco mix, salsa and cheese cut into small chunks. Heat until cheese is melted stirring frequently so not to burn cheese. Serve with chips.