HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar to egg whites and beat until stiff. Combine all other ingredients and beat with electric mixer for 2 minutes. Fold in egg white mixture. Prepare 9 x 13-inch pan with grease and flour. Pour mixture into pan making sure all bubbles are removed by pounding pan on the table several times. Bake at 325° for 1 hour.
Peel and chop tomatoes or puree them to equal one gallon. Seed the peppers if you wish mild sauce. Run the peppers, onion and garlic through food processor if you wish. Put all ingredients in a large pan and add salt, chili powder, cumin and vinegar. Cook down some (the longer cooked the better the sauce and hotter). Put in hot jars and seal.
Place softened ice cream in cookie pie crust. Place in freezer until ready to serve. Slice into pieces. Top each slice with chocolate syrup, top that with a spoonful of whipped topping and garnish with pecan.
Mix together first 8 ingredients. Add salt and pepper. Place in a 9 x 13-inch dish. Melt oleo and mix with Ritz crackers. Spread on top. Bake in a 350° oven for 45 minutes.
Remove outside green peel and inside red ripened part of the melon. Weigh to be sure there is 1 pound of the light green rind. Cut into 1-inch cubes. Cover with cold water and let come to a good boil. Drain off the water; add sugar, lemon, lemon rind and a small amount of water to make a syrup. Boil until rind is clear and syrup is rather thick. Pour into hot, sterilized jars and seal at once.
Mix dry ingredients, then add others. Line pans with wax paper. Bake in a 300° oven for 1 1/2 or 2 hours.
Cook spinach in well salted water until tender; drain thoroughly and mash. Mix with other ingredients and let set 24 hours. Sprinkle with paprika before serving. Keeps well in the refrigerator. Makes 3 cups.
Heat oven to 350°. Grease 13 x 9-inch pan. Combine 1 1/2 cups flour, brown sugar, soda and salt. Stir in margarine, mixing until well blended. Reserve 1 cup. Press remaining onto bottom of prepared pan. Bake 10 to 12 minutes. Cool for 10 minutes. Top with nuts and chocolate pieces.
Place muffin halves on cookie sheet. Mix together the butter, cheese, mayonnaise, garlic powder and crab meat. Spread mixture onto English muffins. Cut each muffin into 4 squares. Put into freezer until frozen. Remove and separate as many squares as you want for a serving and put into plastic bag. Refreeze these and serve when ready to use. Bake at 425° until browned.
Combine meat, pepper and salt. Shape into 3 or 4 plum oval patties. Pan-fry in hot fat in a skillet or broil 4 to 6 minutes each side. Serve with mushroom gravy. Makes 2 generous servings.
Mix first 4 ingredients. Keep 2 tablespoons crumbs for crumbs on top. Add remaining ingredients. Makes 1 cake in glass pan. Oil and flour pan. Put crumbs on top. Sprinkle cinnamon.
Combine all ingredients except 1 cup pecans. Mold into 1 large or 2 small balls. Roll balls in remaining pecans. Refrigerate for 2 to 3 hours before serving (can be frozen).
Combine all ingredients in a well-greased casserole. Bake for 1 hour at 350°.
Mix all ingredients. Spread in oblong pan (13 x 9 x 2-inch). Heat oven to 350°. Bake until golden brown about 25 minutes.
Combine all ingredients in mixer bowl. Blend, then beat at medium speed on electric mixer for 4 minutes. Pour into greased and floured 10-inch fluted tube or tube pan. Bake at 350° for 50 to 55 minutes, or until cake tester inserted in center comes out clean and begins to pull away from sides of pan. Cool in pan 15 minutes. Remove from pan; finish cooling on rack. Sprinkle with confectioners sugar, if desired.
In blender, combine milk, yogurt, banana, whole strawberries, pineapple with its juice and lemon juice; cover and blend until smooth. With blender running, gradually add ice cubes; blend until smooth. Garnish with halved strawberries, if desired. Serve immediately.
Place paper cups in muffin tins. Place a wafer round side down in bottom of paper cup. Cream together cream cheese, eggs, sugar and vanilla. Pour mixture over wafers almost to the top of the cup. Bake at 350° for 15 minutes. Cool and top with pie filling.
Put all ingredients in mixing bowl in order given. Beat like thunder. Bake in greased muffin pans, regular size, at 350° for 40 to 45 minutes.
Put lemon juice and Cointreau in shallow dish. Sprinkle gelatin over it and dissolve. Into a saucepan large enough to hold all ingredients, drain pineapple chunks. Save pineapple for later use. Add sugar and powdered ginger. Cook over medium to medium-low heat. Wash cranberries and drain well. Add cranberries to the pineapple juice mixture and cook, stirring constantly, until cranberries start popping. Take the pan off the heat and add the gelatin mixture which should be a pancake. Tear into pieces and mix with the cranberries. Add the pineapple chunks and walnuts. Let mixture come to room temperature. Place into canning jars and store in refrigerator. Can be stored up to 6 months.
Read directions first. Cook one cut up chicken (top of stove). Mix flour, margarine and salt. Sprinkle with cold water and mix until consistency of pie crust dough. With rolling pin, roll thin and cut in strips 2 1/2 x 1 1/2-inches. Place on cookie sheet and freeze. In boiling chicken broth (lift chicken out of broth and set aside), drop strips in and (careful not to burn), shake pot often and do not stir much (the stirring breaks up the strips). Careful not to add too many strips to broth. If so, it will be too thick. Cut heat real low and cook slow 30 minutes shaking pot often. Drop chicken back in pot and let stand 20 minutes. Add a little black pepper. You may need one or two cups of boiling water added to broth to keep it all thin enough. While cooking, a few pats of butter adds to flavor. Eat and enjoy.
Mix undrained whole kernel corn, cream-style corn, eggs, corn bread mix and sour cream in a bowl. Stir in butter and add salt and pepper. Spoon into 10 x 10-inch baking dish. Bake at 350° for 30 minutes. Sprinkle with cheese; bake for 15 minutes longer.
In a mixing bowl, cream sugars, butter and eggs. Add flour, pumpkin, water, baking soda, cinnamon, salt and cloves. Mix thoroughly. Fold in chocolate chips.
Slice squash 1/2-inch thick, then add onions, peppers and garlic. Cover with salt and ice; mix and let stand for 3 hours. Mix remaining ingredients and pour over drained squash mixture. Heat just to boiling and put in jar and seal.
Make a roux of butter, flour and milk. Add potatoes and onions. Bring to a boil. Simmer 10 minutes. Add bacon, sour cream, cheese, salt and pepper.
Mix together in a large bowl everything except the bread and water for boiling dumplings. Hand beat for 5 minutes. (Yes, you will get tired!)
Cut up squash and onions. Cook in salted water until tender; drain. Mash with potato masher. Mix chicken soup, sour cream and pimentos. Melt margarine over stuffing mix. Line baking dish with 2/3 of stuffing, then pour squash filling on top with rest of stuffing. Bake at 340° for 35 minutes.
Beat eggs until frothy. Beat in sugar. Add oil and vanilla and beat until thick and lemon colored. Add loosely packed, grated zucchini. Sift dry ingredients and add to egg mixture. Fold in pecans. Pour into 2 (8 x 4-inch) greased and floured loaf pans or 4 small loaf pans.
Mix Cool Whip, cottage cheese and dry jello well. Add drained fruit and stir. Let set about 6 hours. You can change jello flavors and fruits to your taste. (Example: strawberry, peach with peaches, etc.)
Set oven at 400°. Use a cast-iron skillet or baking sheet. Dip chicken in yogurt. Mix all ingredients in a bowl and dip chicken in seasoning; coat well. Bake for 1 hour, turning it every 20 minutes.
Dissolve jello in boiling water and add the other ingredients after cutting the peaches in small pieces. Congeal.
Tenderize steak or pound until thin. Cut into 2 x 1-inch strips. Blend cornstarch, salt, black pepper and garlic powder. Brown meat in oil; add onion. Cook 2 to 3 minutes longer. Stir in beer, broth, pepper sauce and brown sugar. Bring to a boil; reduce heat, cover and simmer 15 minutes. Add carrots and cook 15 minutes longer or until meat is tender. Spoon over rice. Makes 4 servings.
Combine all ingredients, blending until smooth. Heat until hot. Serve over fluffy rice. Makes 3 to 4 servings.
Use 8 x 11 1/2-inch glass pan. Melt butter. Add ingredients of crust together. Press to bottom and side of pan. Bake at 400° for 15 minutes. Crumble and let cool. Press to bottom and sides of pan again and add 2 cans cherry pie filling mixed with 4 tablespoons water.
Add eggs one at a time, while mixing. Cream sugar and butter. Add cinnamon and vanilla. Cut dates fine. Dredge with flour; add to mixture with nut meats. Dissolve soda in a little warm water. Add to mixture as you add flour alternately; mix well. Drop by small spoonfuls onto greased cookie sheet. Bake at 350°.
Combine all ingredients and chill overnight. Put liquid mixture in ice cream freezer. Line with ice and salt alternating layers.
Place all ingredients in blender container. Cover, blend on high speed for 30 seconds or until blended. Pour evenly into 4 glasses. Serve immediately.
Mix all ingredients and pour in 10 x 13-inch pan. Cover with buttered Pepperidge Farm stuffing. Bake at 350° for 30 to 45 minutes. May be stored in fridge overnight if necessary.
Cream butter and oil well. Add sugar and beat. Add eggs, one at a time, beating well after each. Add dry ingredients, milk and vanilla. Bake in 10-inch tube pan (grease and dust with cocoa) for 1 hour and 20 minutes at 325°. Wrap in foil when cool.
In large skillet, cook egg noodles in butter until brown. Add all other ingredients. Cook 10 minutes on stove. Pour into 9 x 13 baking dish. Bake at 350° for 30 minutes, uncovered.
Cream 3 tablespoons sugar and butter. Add pretzels and spread in a greased 9 x 13-inch pan. Bake 10 minutes at 350° or microwave 2 1/2 minutes. Cool. Mix cream cheese, 1 cup sugar and topping. Spread over crust and refrigerate 1 hour before next step.
Mix all ingredients together with 1/2 bag of chips. Put in casserole dish and sprinkle remaining chips on top. Bake at 400° for 20 minutes.
Mix everything together in large bowl. Grease loaf pans. Bake at 325° for 1 hour. Yields 2 loaves.
Mix all ingredients together. Bake at 350° for 25 minutes or until browned on top.
Bring water, salt and oil to boil. Cook noodles until until "al dente" about 15 to 18 minutes. Drain and dry noodles.
Sift sugar, flour, baking soda, cinnamon and salt. Beat in eggs and oil. Mix in apples, raisins, nuts and dates. Batter will be stiff. Bake for 50 minutes.
Have cream cheese and braunschweiger at room temperature. Mix all the ingredients together. Serve with crackers.
In a large casserole dish, place rice. Add chopped broccoli, chopped onion, grated cheese, sliced water chestnuts and mushroom soup. Mix together gently until combined. Bake 1 hour at 350°. Makes 8 to 10 servings.
Wash wings and cut off tips. Split wings into two legs. Mix remaining ingredients into a marinade and marinate for 2 hours in a 9 x 13-inch pan. Bake at 375° for 1 hour. Serve warm.
In a cake pan, add one small bag of uncooked rice. Then add the cream of chicken soup, water and Italian dressing. Mix everything together well. Then put your chicken on top. Cover with foil. Cook at 375° for 1 hour. Then uncover and stir the rice up. Re-cover the pan. Let cook for 1 more hour. If you like your rice a little dry, uncover pan and then let it cook for another 20 minutes.
Mix thoroughly. Bake at 350° for 1 hour and 15 minutes in a loaf pan.
Mix cake according to package directions. Add and mix in frosting. Bake in tube or Bundt pan at 350° for 1 hour. (Also good, chocolate cake mix and cherry pie filling.)
Stir shortening into flour and sugar. Dissolve yeast in warm water. Add buttermilk to this, then add to flour mixture. Mix well. Turn out on floured sheet. Roll to 1/4-inch biscuits. Reserve remainder in refrigerator for next day. Bake at 400° for 15 minutes.
Stir and cook the first 5 ingredients until soft ball stage, then add the salt and vanilla. Remove from heat. Let set until warm. Beat with mixer until fudge loses its shine. Add the nuts. Pour into buttered pan. Refrigerate.
Preheat oven to 350 degrees. Peel and dice potatoes. In large casserole dish combine all ingredients. Stir well. Cover with foil. Bake and stir occasionally. Cook until potatoes are soft.
Put potatoes in a greased oblong pan, alternately with meat; sprinkle with onion around. Add salt and pepper. Pour soup and water mixture over it. Bake in 350° oven, after sprinkling cracker crumbs over the top, for 45 minutes.
Mix sugar, cocoa and butter well, then add remaining ingredients. Pour in greased pan. Bake in an 18 x 12 x 1-inch pan at 325° for 25 minutes. Cover after 10 minutes of cooling time with waxed paper. Finish cooling. Ice as soon as cool. German chocolate cake icing is wonderful on these brownies.
Spray 9 x 13-inch pan or dish. Lay broccoli in bottom of pan; next lay cut up chicken. Cover completely with milk and soup mixed together. Cover with Cheddar cheese. Cover with herb stuffing mix made according to box directions. Bake 45 minutes at 350°.
Preheat oven to 350°. Place margarine in 13 x 9-inch pan and place in oven to melt. After removing pan from pan, sprinkle crumbs and press down with fork. Sprinkle coconut over crumbs; add layer of chocolate chips and then a layer of pecans. Drizzle with condensed milk. Bake at 350° for 30 minutes. Cool and cut into 30 bars.
Mix ingredients together lightly with a fork. Place in a lettuce cup and garnish with 1/2 hard-cooked egg. Chill. Tuna may be substituted with 2 ounces diced cooked chicken, ham, etc. Yield: 1 serving. Carbohydrate 21 g, protein 19 g, fat 5 g, calories 205. One serving = 2 meat low-fat exchange, 1/2 bread starch exchange.
Cream butter and sugar together. Add eggs. Mix and add salt, bananas, nuts and flour. Mix soda in tepid water and add to flour mixture. Put in greased and floured loaf pan. Bake for 40 minutes in a 350° oven.
In a 10-inch skillet, melt butter; stir in all remaining ingredients. Cook over medium heat, stirring occasionally, until crisply tender (8 to 10 minutes). Yield: 6 servings.
Cook and stir ground beef and onion in large skillet until meat is brown and onion is tender. Stir in garlic, 1 1/2 cups water, the soy sauce and molasses; heat to boiling. Add green beans and heat to boiling. Reduce heat; simmer, uncovered, 15 minutes. Blend cornstarch and 1/4 cup cold water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over rice; garnish with onion rings. If desired, pass additional soy sauce. Makes 4 servings.
Preheat oven to 350°. Grease and flour a 10-inch tube pan and set aside. Cream together the butter or margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, soda and salt in separate bowl. Mix together sour cream and chopped peaches. Add dry ingredients to creamed mixture alternately with sour cream and peaches, beginning and ending with dry ingredients. Beat well after each addition. Stir in vanilla and almond extract. Pour batter into prepared pan and bake for 75 to 80 minutes or until cake tests done. Makes one 10-inch cake.
Wash and dry tomatoes and cut out the hard stem area. Slice tomatoes about 1/4 inch thick. Combine cornmeal, salt and pepper. Coat bottom of cast iron skillet with bacon grease or oil. Dip each tomato slice in buttermilk, then in cornmeal. Lay each slice in hot skillet and turn down heat to medium. Fry until golden brown on both sides, turning once. Drain on paper towels.
Preheat oven to 450°. In a bowl, melt butter. Add olive oil, garlic, parsley, onion, lemon juice, basil, oregano and salt. Place shrimp in one layer on large, shallow baking pan. Pour butter mixture over shrimp. Sprinkle with pepper. Bake 5 minutes in oven. Place pan closely under heated broiler briefly, just until shrimp are flecked with brown. Serve with noodles or rice.
Peel apples; slice thin. Combine sugar, flour, spices and salt. Mix with apples. Put into pastry lined pan; dot with butter. Add top crust. Brush with milk and sprinkle with sugar. Bake at 400° for 50 minutes.
Brown ground beef, onion and pepper in skillet. Add can of tomatoes. Cook macaroni until tender. Place half of macaroni in baking dish. Pour half of beef mixture on macaroni. Sprinkle half of cheese. Top with rest of macaroni. Pour rest of beef mixture and top with remainder of cheese. Bake 1/2 hour at 350°.
Brown onion and garlic in 1/4 cup of olive oil. Add canned tomatoes or 1/2 can of water. Simmer in saucepan for 30 minutes. Wash, dry and slice eggplant crosswise. Place in a bowl of salted water for 10 minutes. Dry slices on paper towels. Fry in hot oil until soft and light brown. Place one layer of eggplant in baking dish. Cover with sauce mixture; add cheese, then layer again and repeat until used up. Bake at 300° until browned, about 30 minutes.
Place layers into a clear bowl. Let stand for 24 hours in refrigerator before serving.
Mix marinade ingredients together and put into large zipper-type plastic bag with meat. Refrigerate several hours or more. Bring meat to room temperature, then broil or grill.
Cream butter and flour; add nuts. Press into a 9 x 13 x 2-inch pan. Bake at 350° for 25 to 30 minutes until light brown.
Combine all dry ingredients except dry fruit in a large mixing bowl. Combine honey and oil in a large measuring cup. Pour over ingredients, folding in with a large wooden spoon until well coated. Pour into a large roasting pan and bake at 250° about 1 hour, or until light brown in color, stirring occasionally. Cool and store in glass jars with tight lid.
Spread cream cheese on tostada shells. Toss chicken with salsa; add on top of cream cheese. Add lettuce, tomato and cheese.
In a large bowl, combine rice, chicken, peas, celery and grated onion. In another bowl, blend together mayo, salt and pepper. Thoroughly mix into chicken and rice mixture. Chill 1 hour. Serve with lettuce.
Brown sausage; drain on paper towel. Grease a 2-quart casserole dish. Spread bread cubes over bottom. Sprinkle sausage over bread cubes. Spread cheese over sausage. Beat eggs. Add milk, salt and mustard. Pour over ingredients in dish. Cover; refrigerate overnight. Bake, uncovered, at 350° for approximately 45 minutes. Serves 6 to 8.
Cut butter into cheese; add other ingredients. Bring to boil in top of double boiler. Stir well as it hangs on pot. Add caraway seed. Best served warm, but can be refrigerated.
Combine apple juice, cranberry and orange juice. Stir. Add ginger ale; stir. Slice thin vertical apple slices to float on top of the punch.
Combine all ingredients (except milk and pie crust); beat good. Add milk and cook until thick. Pour into baked pie crust and top with meringue.
Brown and crumble sausage with onion. Drain. Spoon sausage into a large greased casserole dish. Tear bread in small pieces and place on top of sausage. Beat eggs and milk in blender and pour over sausage and bread. Sprinkle with salt and pepper; put grated cheese on top. Refrigerate overnight. Next morning, bake for 45 minutes at 350°. Cut into squares and serve.
Mix together cookie crumbs and butter; press into 9-inch pie plate to make crust. Freeze 1 hour. Spread ice cream in an even layer. Freeze 8 hours. Spoon whipped cream over top. Garnish with candies. Serve immediately. Serves 8.
Cook spaghetti in boiling water until just tender (do not overcook). Melt butter; blend in flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt and pepper, drained spaghetti, mushrooms, green peppers and cooked turkey and cheeses. Stir and put into casserole dish. Bake at 350° for about 30 minutes. Makes 8 servings.
Cook zucchini in pot on stove for 1 hour. Add sugar, pineapple and Sure-Jell. Boil 5 minutes. Remove from heat. Add apricot Jell-O. Stir well. Pour into pint jars. Let stand, uncovered, 24 hours at room temperature. Put lids on and freeze until ready to use.
Put chicken in 2 quarts boiling water with carrots, onions and 2 teaspoons salt. Cook slowly until tender and the meat leaves the bones.
Sprinkle gelatine over water. Let stand 1 minute. Add hot juice, stirring until gelatine dissolves. Stir in remaining ingredients. Pour into 6 popsicle molds or paper cups. Freeze until partially frozen. Insert ice cream sticks; freeze until firm. Remove from freezer 5 minutes before serving. Remove mold. Makes 6 popsicles.
Arrange sweet potatoes in buttered baking dish. Combine sugar, cornstarch, cinnamon and apricot juice in saucepan. Cook until thick, stirring constantly. Stir in apricots, butter and pecans. Pour over sweet potatoes. Bake in moderate oven at 375° for 30 minutes.
Preheat oven to 350°. In medium saucepan, combine sweetened condensed milk, egg yolks, ReaLemon brand, rind and food coloring, if desired. Over medium heat, cook and stir until thickened, about 10 minutes. Chill. Meanwhile, prepare cake mix as package directs. Pour batter into two well-greased and floured 8 or 9-inch round layer cake pans. Bake 30 minutes or until lightly browned. Remove from pans; cool thoroughly. With sharp knife, remove crust from top of each cake layer. Split layers. Spread equal portions of lemon mixture between layers and on top to within 1 inch of edge. Frost side and 1 inch rim on top of cake with whipped topping. Coat side of cake with coconut; garnish as desired. Store covered in refrigerator.
Melt the marshmallows, milk and Hershey bars together; cool. Stir the whipped cream in the cooled mixture, then add the vanilla. Put in the pie crust. Refrigerate for about 2 hours.
Cream shortening and sugar; add eggs. Mix flour with salt, baking powder, baking soda, cinnamon and nutmeg; add to shortening mixture. Blend in applesauce; fold in nuts. Pour into a loaf-size baking pan and bake at 350° for 50 to 60 minutes.
Prepare plain pastry for a single crust pie. Prick bottom and sides well with fork. Bake at 450 degrees for 10 to 12 minutes. Remove from oven; reduce oven temp. to 350 degrees.
Melt caramels with water in saucepan over low heat, stirring constantly. Add pecans; mix well. Drop by teaspoonful on wax paper. Melt Candiquick in double boiler over hot water. Dip caramel drops in Candiquick. Makes 3 dozen.
Place corned beef in 6 1/2-quart Dutch oven. Cover with cold water and bring to a boil. Reduce heat and simmer for 2 1/2 to 3 hours or until almost tender. Turn beef once and skin foam, if necessary. Add onions and turnips; cook for 30 minutes. Add potatoes, carrots and cabbage; cook for 20 minutes or until meat and vegetables are tender.
In 4-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes until potatoes are tender. Drain. Cool and peel. Return to saucepan.
Cook pasta until al dente. Cut vegetables into small pieces and break apart broccoli. Saute carrots, celery, mushrooms, tomato and onion in virgin oil. Add broccoli, salt and pepper. Add chicken broth. Simmer for 5 more minutes. Combine with pasta and serve with sprinkles of Parmesan cheese and parsley.
Heat pan. Add 2 tablespoons juice from olives plus 2 tablespoons juice from peppers. Cook salami until limp. Add olives and peppers. Cook for 1 minute. Add cream cheese and whisk until smooth. Remove from heat. Serve hot or let cook. Good with crackers and chips.
Spread crescent rolls on cookie sheet to make crust. Bake and cool. Mix cream cheese, mayo and Ranch dressing together. Spread on cooled crust. Chop vegetables (you can use any other vegetable you like). Spread shredded cheese on cream mixture. Sprinkle all mixed vegetables on cheese. Cut into small squares and refrigerate. Ready to serve.
Cook the beef and onion until light in color. Add remaining ingredients. Mix well and bake.
Mix everything, except crackers. Pour over crackers and put into covered container. Let set for 1 hour before serving.