HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, baking powder and salt onto wax paper. Preheat oven to 350°. Beat egg whites in a large bowl at high speed until foamy white. Slowly beat in 1/2 of the sugar until stiff.
Coat a nonstick skillet with cooking spray. Add oil and place over medium heat until hot. Add snow peas and carrots. Saute 2 minutes. Add water chestnuts and broth. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until vegetables are crisp-tender. Combine soy sauce and cornstarch. Stir until cornstarch dissolves; add to vegetable mixture. Cook over medium heat. Stir constantly until thickens. Serve immediately. Makes 4 servings.
Mix well and form into 2 loaves. Wrap in heavy duty foil. Refrigerate for 24 hours. Place wrapped loaves in pan of cold water to cover. Boil 1 hour. Drain on paper towel. Wrap and chill. May be frozen.
Combine dressing mix with 2 tablespoons oil in a large bowl. Mix with 32 ounces mixed frozen vegetables and toss. Bake in casserole dish at 375° for 30 minutes. Stir every 10 minutes. Serves 8.
Brown hamburger and onion. Stir in tomato sauce, catsup, oregano and garlic. Simmer 10 minutes. Add cheeses; warm until melted.
Wrap water chestnuts in 1/3 to 1/2 strip of bacon; secure with toothpick. Arrange in a 9 x 13-inch pan with toothpicks up. Oven brown 1/2 hour; drain off fat. Mix the brown sugar, chili sauce and mayo until blended. Pour mixture over chestnuts. Bake at 400° for 45 minutes.
Put into saucepan sugar, cornstarch and lemonade. Boil until thick. Pour over fruit. Pour into pie crust. Chill. Put whipped cream on top.
Mix together milk and pudding. Set aside to thicken. Heat peanut butter and honey in microwave for 30 seconds. Mix with Rice Krispies and press into pie pan. (Use sandwich bag over hand; makes this easier as the mixture is sticky.) Slice banana over crust and top with pudding. Chill until firm and top with Cool Whip.
Place all ingredients, except vanilla, in top of double boiler; beat with electric beater for 1 minute to blend. Place over boiling water and cook, beating constantly, until frosting forms stiff peaks, about 7 minutes. Don't overcook! Remove from boiling water. Pour into mixing bowl; add vanilla. Beat until of spreading consistency, about 2 minutes. Frost top and sides of two 8 or 9-inch layers.
Slice tomatoes. Mix together the corn meal, salt and pepper. Melt butter in large frying pan. Dip tomato slices into mixture and fry until golden brown.
Stir all ingredients over low heat until dissolved. Cook without stirring over quick heat to the hard-crack stage of 310°. Remove from heat and add food coloring, any color. Pour into a greased cookie sheet or shallow pan. When cool, break into pieces.
Combine the mangoes and orange juice in a blender. Puree until smooth. Slice 20 strawberries. Set 4 remaining strawberries aside. Line the bottoms of 4 balloon glasses with strawberry slices. Pour a thin layer of mango puree over each to cover. Reserve 4 kiwi slices for garnish. Divide remainder of kiwi slices into 4 portions. Layer 1 portion on top of puree in each glass. Pour remaining mango puree equally among the glasses. Top each parfait with a slice of kiwi. Surround with raspberries. Place 1 strawberry on rim of each glass. Cover parfaits with plastic wrap. Refrigerate 15 minutes. Serve.
Wipe steak with damp paper towels. Trim off any excess fat. Cut steak in half lengthwise. Slice across the grain in very thin slices, no more than 1/4-inch thick. In small bowl, mix well rest of ingredients (except water chestnuts) for marinade. Wrap each chestnut in a steak slice and fasten with wooden pick. Dip in marinade. Arrange in shallow glass pan. Pour rest of marinade over the steak-wrapped chestnuts, coating well. Let stand covered in refrigerator about 2 hours. Turn after 1 hour to marinate other side. Place on ungreased rack in broiler pan. Broil 4 inches from heat, about 2 to 3 minutes on each side. Do not overcook. Arrange on warm platter.
Melt butter and smear butter on sides and bottom of 13 x 9-inch casserole dish. Spread garlic evenly on bottom only. Lay potato slices flat on bottom of pan. Mix eggs and milk and pour over potato slices. Mix grated cheeses together and sprinkle evenly over potatoes. Sprinkle some paprika over top. Cover with foil or casserole lid and bake for 50 minutes at 425°. Uncover and brown tops of potatoes. Let stand 10 minutes before serving.
Finely chop crabmeat and onion together in a bowl. Let cream cheese sit out for a bit to soften and then slowly add to crab and onion mixture. Put in milk and horseradish and mix all together until pasty. Add salt and pepper to taste (optional). Transfer to an oven-safe (medium size) bowl and sprinkle bread crumbs on top. Bake at 350° for about 10 to 15 minutes. Bread crumbs should brown and mixture should bubble.
Saute vegetables with oregano in a very little fat or oil. Add tomato sauce and seasoning to taste. Pour over a platter full of spaghetti cooked to your taste and sprinkle with sharp, finely grated cheese (queso de bola or Parmesan). Pass extra sauce and cheese at the table.
Mix together until spreading consistency. Serve with party rye. Sprinkle dill weed on top.
Heat oven to 400°. Grease a 10-inch ovenproof skillet. Drain peaches well; set aside on plate lined with paper towels. Combine baking mix, 3/4 cup brown sugar, buttermilk, eggs, oil, orange peel and baking soda with mixer for 3 minutes. Pour batter into prepared skillet. Spread evenly. Bake for 15 minutes.
Saute onions in margarine. Add hamburger and stir until redness is gone. Add remaining ingredients. Bake for 1 to 2 hours at 325° or in crock-pot.
Combine first 6 ingredients. Beat eggs and add to mixture. Add margarine. Drop by tablespoons into skillet and fry like potato cakes, browning both sides.
Mix ingredients thoroughly and bake, uncovered, with 3 to 4 hour dinner. Serve over sliced oranges. Raisins and cinnamon may be used instead of orange rind, if desired.
Mix cake mix, egg and oleo well. Put in a jellyroll pan, 12 x 15-inches. Add nuts, if desired. Pat into first layer. Mix cream cheese, 2 eggs and powdered sugar. Spread over first layer. Bake at 325° for 45 minutes.
Cream together with low speed of mixer the beaten egg yolks. Add and mix well the flour, soda and buttermilk. Sift flour and soda together. Add alternating, the vanilla, coconut and pecans. Add and mix the 5 egg whites, stiffly beaten. Fold in. Bake in three 9-inch pans at 350°.
Spray an 11 x 17-inch pan with butter-flavored Pam and set aside.
Beat egg whites until frothy. Add sugar, one tablespoon at a time. Add vinegar, then vanilla. Beat until stiff! Fold in chocolate chips and pecans with wire whisk. Drop by teaspoon on lightly-greased cookie sheet. Bake at 350° for 10 minutes.
With a fork, cream margarine, flour and nuts together until it is crumbly. Spread mixture evenly in greased 9 x 13-inch baking pan. Bake crust at 350° for about 20 minutes. Let crust cool completely before filling.
Combine ingredients and pour into casserole dish. Place dish in pan of water and bake in 300° oven for 3 hours. Stir pudding while cooking (approximately every 15 minutes).
Mix and add enough sweet milk for right consistency. Bake in greased skillet. Break up while hot and mix with liquid from hen or turkey. Put back in pan and brown.
Make jello according to directions on box. However, use only 2 cups of water. Stir until dissolved. Use mixer and mix in cream cheese. Add pineapple and Cheddar cheese. Stir and pour into mold. Refrigerate.
Mix all ingredients together. Spread on muffin halves. Cut each muffin into 6 triangles. Place on cookie sheet and freeze. After frozen store in a plastic bag in the freezer until ready to use. Bake and serve hot. 350° oven for 15 minutes. Makes 72 bite size pieces.
Melt butter in skillet; saute onion until tender. Remove from skillet; add meat and saute until it changes color. Add vegetables and mushroom soup along with onion. Pour into buttered casserole dish. Crumble up toasted bread and bake at 350° for 30 minutes or until done. Then sprinkle cheese on top and let melt.
Heat oven to 400°. Beat eggs with fork. Stir in Wesson oil, vanilla and lemon peel. Blend in sugar. Reserve 1 tablespoon of mixture. Sift flour, baking powder and salt; add to egg mixture. Drop by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets. Stamp each cookie flat with bottom of glass that has been dipped in reserved mixture, then in additional sugar. Bake for 8 to 10 minutes. Remove at once from cookie sheet. If cookies are baked one cookie sheet at a time, stir dough between each batch. Yields 60 cookies.
Cream butter and sugar; add eggs, one at a time; add remaining ingredients. Place in cold oven set at 325° for 1 hour. Turn up to 350° for 1/2 hour. Cool on wire rack for 20 minutes. Turn over and remove from pan.
Heat mushroom soup and stir in grated cheese. Cook over low heat until cheese is melted. Combine soup mixture with the remaining ingredients (except butter and crackers). Add salt to taste. Pour mixture in greased casserole dish. Put cracker crumbs on top and sprinkle with melted butter. Bake at 400° for 30 minutes.
In 1-quart jar, combine first 5 ingredients. Add soy sauce and vinegar. Shake until blended. Add broth, sherry and water. Shake well. Store, covered, in refrigerator up to 2 weeks; shake before using. Can be frozen in 1 cup portions (thaw and shake well). Makes 4 cups.
Dissolve gelatins in water in large bowl. Add remaining ingredients. Mix gently until well blended. Pour into mold or 13 x 9 pan. Chill until firm. Makes 8 to 12 servings.
Drain pears. Reserve 1 cup syrup; if needed, add water to equal 1 cup. Over medium-high heat, combine syrup and jello. Bring to a boil and stir until dissolves. Remove from heat. Chill until partially set. In large bowl, blend cream cheese and pears until smooth. Add gelatin mixture and Cool Whip. Blend until smooth. Pour in mold or leave in bowl. Chill 3 hours or until firm. Weight Watchers points: 2 per serving.
Brown ground beef and simmer with spaghetti sauce, onion and oregano for 30 minutes. Cook noodles until soft. In a greased casserole dish, layer 1/2 noodles, 1/2 cottage cheese, 1/2 Mozzarella cheese and 1/2 meat sauce. Repeat the layers. Bake at 400° for 20 minutes.
Place drained shrimp in long, glass bowl. Sprinkle with celery seed. Place onion slices and bay leaves on top. Mix other ingredients and pour over shrimp. Cover and refrigerate 4 to 7 days before serving. When ready to serve, remove shrimp from marinade and serve in bowl set in ice.
Melt the cream cheese and peanut butter in microwave for 2 minutes, stopping and stirring at 1 minute intervals. Melt chocolate in separate bowls until creamy. Combine chocolate with cream cheese mixture and whisk in sweetener and cream. Pour into (Pam'd) glass pan or pan lined with aluminum foil. Chill at least 4 hours. Cut in squares and enjoy. Fudge will be gooey. For a more solid fudge, put in freezer 30 minutes before cutting.
Cream butter or oleo, oil and sugar. Beat in eggs and vanilla. Sift remaining ingredients together and gradually add to liquid mixture, blending well. Roll into 1 1/4-inch balls. Place on greased cookie sheets and flatten with the bottom of a small glass dipped in sugar. Bake at 350° for 10 to 15 minutes or until lightly browned. Makes 5 dozen.
Cook pie shell. Cool. Put cooked vanilla pudding mixed with peanut butter in bottom of shell. Let cool to firm. Fill with chocolate pudding. Cool. Top with cream. Serve cold.
Mix soup, dressing and preserves together; put on top of chicken. Bake at 325° for 1 1/2 hours. Can serve with rice.
Cook potatoes; cool, peel and chop. Add eggs, bell peppers, onions, pimento, celery and pickles. Make sauce by mixing well the pickle juice, mustard and 3 tablespoons mayonnaise. Add about 1 quart mayonnaise, salt and pepper to the sauce. When potato mixture is cold, add sauce all at one time to mixture.
Cut up kraut. Combine with celery, onion, carrot and peppers. Dissolve sugar in oil and vinegar. Add celery seed. Pour over vegetables and toss. Cover; chill for several hours. Drain before serving (optional). Makes 8 servings. Good with seafood and vegetables.
Slice apples and place in a 9 x 11-inch greased baking dish. Mix together flour, sugar, baking powder, salt and egg. Sprinkle this mixture over the diced apples. Sprinkle with cinnamon. Pour 1/2 cup of melted butter over the top of mixture. Bake for about 40 minutes or until brown. Also good made with peaches, berries, etc. Serve warm with whipped cream topping.
Mix all together except chocolate chips. Stir until smooth. Add chips. Pour into greased and floured Bundt pan. Bake at 325° for 1 hour or until tests done.
Brown ground beef and drain. In a greased casserole dish, mix all ingredients together. Sprinkle more cheese on top of mixture. Bake at 350° for 15 to 20 minutes. Serves 4.
Grease 8 x 8 x 2-inch pan. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes at 375° or until apples are tender and topping is golden brown.
Sift flour and sugar together. Dissolve yeast in warm water. Work shortening into flour; add buttermilk and yeast. Stir well; roll out and cut. Bake at 400° until light brown.
Place potatoes in large baking dish and put green beans on top. Sprinkle celery and onion on top of green beans. Mix 2/3 cup cream of mushroom soup with milk and pour over green beans. Place pork chops on top and dot with remaining mushroom soup. Cover with foil and bake until pork chops are tender at 350°.
Spray vegetable spray on outside of an ovenproof pudding dish that is not over 2-inch circumference at base. Wrap breadstick around base and tie a knot. Bake according to bread package instructions. Cool. Remove dish. Slip a napkin through opening, and eat ring with your meal.
Pour oil into 12 x 9 x 2-inch pan. Scrub potatoes and cut into wedges lengthwise. Blot wedges with paper towel and place in pan. Turn to coat evenly with the oil, leaving potato cut side up in a single layer. Sprinkle with paprika, salt, pepper and cheese, if used. Adjust seasonings. Bake at 425° for 30 to 40 minutes or until fork-tender. Serve plain or with sour cream. Serves 4 to 6.
Flatten chicken breast with meat mallet. Place on square of aluminum foil. Top with broccoli. Add salt and pepper, 1 tablespoon margarine and 1 tablespoon lemon juice. Fold foil over and bake at 350° for 30 minutes.
Brown 1 pound sausage and onion; drain. Crumble or tear 6 slices dry bread and add to sausage. Mix 4 eggs (slightly beaten), salt, pepper and 2 cups milk together. Combine with sausage and bread mixture; add 1 teaspoon curry powder. Let mixture set in bowl overnight in refrigerator. Pour mixture into greased Pyrex dish (11 x 7-inches). Bake at 325° for about 45 minutes, covered with foil. Remove foil and let brown a little.
Mix all ingredients in large bowl. Spread in large, square pan lined with wax paper. Cool. Cut into squares.
In a bowl, combine milk and whipped topping. Gently fold in pineapple, nuts, cherries and lemon juice. Pour into the crusts. Freeze until firm, about 4 hours. Remove from the freezer 20 minutes before serving. Garnish with mint, nuts and cherries. Yield: 2 pies, 6 to 8 servings each.
Brown beef then add taco seasoning (do not add water). Mix cornbread to package directions. Add can of creamed corn, eggs and salt and mix well. Spray an iron skillet with Pam. Add 1/2 cornbread mix to skillet; add beef, onion, green chilies and cheese. Pour remaining cornbread mix over top and smooth out. Bake at 325° for 1 hour or until golden brown.
In a large bowl, combine flours, sugar, baking powder and salt. Add remaining ingredients; stir just until moistened (batter may be lumpy). Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20 to 25 minutes or until top of muffin springs back when lightly touched. Yields 18 to 22 muffins. These are delicious!
Beat eggs. Blend together flour and sugar. Stir into eggs. Add rest of ingredients. Pour into two 9-inch pie plates. (Do not use crusts.) Bake at 300° for about 30 to 40 minutes or until pie is firm.
Fry and drain sausage. Add tomatoes, zucchini, onion, water and oregano. Simmer for 20 minutes. Serve over rice.
Cook squash and onion until tender in a small amount of boiling salted water; drain. Season with salt, pepper and 1 tablespoon margarine. Stir in chicken soup, sour cream and pimiento. Combine 1/2 cup margarine and stuffing mix, stirring until well blended.
Mix crab, spices and cream cheese. Put spoonful in each wonton wrapper and pinch to close. Fry in deep oil in deep fryer on high until golden brown. Remove and drain on paper towels. Great for snacks or to accompany Chinese food!
Mix in 1/2 gallon pitcher; add to top with water (for concentrated lemonade). Pour over ice cubes or mix in blender with ice to make icee. Garnish with sprig of fresh mint. Great summer refresher.
Combine butter and sugar, creaming until light and fluffy. Add eggs; beat well. Combine dry ingredients and buttermilk, alternating to creamed mixture, beginning and ending with buttermilk. Mix until moist. Stir in lemon juice and rind and pecans.
Boil first 3 ingredients for 20 minutes; cool. Add other ingredients to cooled mixture and mix well. Bake 20 to 25 minutes in a 350° oven. Dribble powdered sugar icing on cooled bars.
In heavy 1-quart saucepan, combine ingredients and mix well. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute, stirring. Remove from heat. Reheat before serving. Makes 1 1/3 cups.
In a large frying pan, saute onions in margarine. Combine the next 6 ingredients. Add sauteed onions. Pour into pie shell. Sprinkle with Parmesan cheese. Bake at 450° for 15 minutes. Reduce heat; bake at 325° for 15 minutes. Remove from oven. Let stand for 10 minutes before serving. Yields 6 to 8 servings.
Place rice in a greased 12 x 8-inch dish. Cover with combined vegetables and seasonings. Combine soup and Miracle Whip salad dressing; mix well. Gradually add water to soup mix, mixing until blended. Pour 1/2 of soup mix over vegetables. Top with chicken and remaining soup. Bake at 350° for 1 hour. Makes 6 servings.
Thoroughly combine sugar and cocoa in a large microwave safe bowl. Make a well in mixture and in it put butter, milk and vanilla. Do not mix! Cook on High power for 3 minutes. Mix immediately. Add nuts. Pour into a buttered 9-inch pie plate or square dish and let stand until set firm.
Combine sugar and syrup. Bring to boil. Remove from heat. Add peanut butter and beat until smooth. Add cereal. Drop by teaspoonful on wax paper. Makes about 4 dozen.
In a heavy saucepan cook meat, onion and peppers until meat is lightly browned and veggies are tender. Stir in tomatoes, sauce, beans, salt, chili powder and bay leaf. Cook on low for at least 6 hours. Makes 4 servings.
Melt chocolate in saucepan over low heat or double boiler. Remove from heat. Stir in milk, coconut and walnuts. Drop mixture by tablespoon onto ungreased baking sheet. Place in a 350° oven. Turn off heat and leave in oven about 15 minutes until it has glazed appearance. Remove from pan while warm.
Brown sausage; add onions. Cook until tender. While the sausage is cooking, put cheese and tomatoes (break tomatoes into little pieces) into a removable crock-pot. Put in the microwave and melt. Drain off fat on sausage and add to cheese mixture. Keep hot in crock-pot. Serve with Fritos.
Brown ground beef and drain. Place meat in a microwave safe dish. Add cream of chicken soup and enough milk to make creamy. Place tater tots over entire meat mixture. Cook for 20 to 25 minutes in microwave on high.
Preheat oven to 350°. Lightly grease and flour tube or Bundt pan. Mix margarine, sugar, Egg Beaters and flavoring in large bowl. Mix 1 minute on low speed, then 5 minutes on high speed, scraping bowl several times. Mix flour and baking powder together. While beating at low speed, mix flour and milk alternately into sugar mixture, scraping sides of bowl frequently. Pour in pan and bake about 1 hour and 15 minutes (check with straw for doneness after 1 hour). Cool in pan 25 minutes; remove to plate.
Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles according to directions; drain and rinse. Combine remaining ingredients, except Mozzarella cheese. Place half noodles in 13 x 9 x 2-inch baking dish. Spread with half the Mozzarella cheese and half the sauce. Repeat layers. Bake at 375° for about 30 minutes. Let stand 10 minutes before cutting into squares. Makes 12 servings. Can be assembled and refrigerated early. Allow an extra 15 minutes in oven.
Mix all ingredients together and bake at 375° for 1 hour. Garnish with extra cheese.
Mix the pudding directly from the envelope with the cool whip. Empty pineapple w/juice into the cherry pie filling. Combine the cool whip with the pie filling and chill.
Preheat oven to 300°. In a medium bowl, combine flour and baking powder. Mix well with a wire whisk and set aside. In a large bowl, blend butter and sugar with an electric mixer to form a grainy paste. Add egg and orange marmalade and beat at medium speed until smooth. Add the flour mixture and the oranges and blend at low speed just until combined. Do not overmix. Drop by rounded tablespoonfuls onto ungreased baking sheets 1 1/2 inches apart. Bake for 24 to 25 minutes or until the bottoms of cookies begin to brown. Transfer with a spatula to a cool, flat surface.
Beat cheese with sugar and fold in Cool Whip, marshmallows and pineapple. Pour in crust lined pan and sprinkle with 3/4 cup crumb mixture. Chill.
Cook broccoli according to package directions. Drain. Combine soup, eggs, mayonnaise, onions, salt and pepper. Add to broccoli. Pour into 1 1/2 quart casserole. Sprinkle with cheese. Pour melted butter over cheese. Spread cracker crumbs on top. Bake, uncovered, for 30 to 45 minutes at 350°.
Blend honey, peanut butter and powdered sugar until smooth. Roll into small balls and roll in crushed corn flakes. Refrigerate one hour or until cold.
Mix all ingredients together in large bowl. Place in dish and refrigerate until congealed. Makes large dish.
Combine coconut, sugar, flour and salt in mixing bowl. Stir in egg whites and almond extract. Stir in almonds; mix well. Drop from teaspoon on lightly greased baking sheet. Garnish with your favorite candied fruit. Bake at 325° for 20 to 25 minutes or until golden brown. Remove immediately. Makes 2 dozen.
Combine dressings; mix well and add other ingredients. Add more Miracle Whip if necessary. Serve with tomatoes cut in wedges.
Brown sausage and drain. In casserole dish, pour rice, then water. Mix remaining ingredients together and place on top of rice and water. Check casserole during cooking; you might have to add some more water. Cook at 350° until rice is done.
Cook and drain sausage. Put in bottom of a 13 x 9-inch pan. Mix together remaining ingredients and pour over sausage. Refrigerate overnight. Bake the next morning at 350° for 30 minutes or until center is done.
Heat oil in large saucepan. Add onion, green onions and garlic. Cook until translucent. Add tomatoes and green chilies, 1 cup water and seasonings. Simmer 15 minutes.
Mix together first 3 ingredients, then stir in the molasses. Then add remaining ingredients. Refrigerate dough 1 hour. Shape into small balls and roll in granulated sugar. Place on cookie sheet. Flatten with glass base into circles. They crack on top when baked. Bake in a 375° oven.
Combine sugar, flour, salt and coconut in heavy saucepan. Add milk, stirring over heat, then add eggs, butter and vanilla while stirring over medium heat. Pudding done when mixture bubbles and becomes thickened. Remove from heat. Pour into baked pie shell.
Blend cream cheese, eggs, sugar and almond extract together. Pour into a greased 9-inch pie plate. Bake at 325° for 25 minutes. Let cool for 20 minutes.
Preheat oven to 350°. Combine all ingredients and pour in a greased, floured Bundt or tube pan. Bake 50 to 55 minutes. Cool cake 15 minutes before removing from pan.