HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together crackers, sugar and oleo. Press into bottom of 13 x 9-inch pan. Mix well 2 eggs, 3/4 cup sugar and cream cheese. Pour into crust. Bake 20 minutes at 350°. Mix together in large saucepan: pumpkin, 3 egg yolks, 1/2 cup sugar, 1/2 cup milk, 1/2 teaspoon salt, 1 teaspoon cinnamon and cloves. Cook until thick. Add gelatin, dissolved in 1/4 cup cool water, to pumpkin mixture. Beat 3 egg whites and 1/4 cup sugar. Fold in pumpkin mixture. Pour over cream cheese layer. Chill. Cover with Cool Whip.
In large saucepan, combine potatoes, water, celery, carrots, onion, parsley flakes, bouillon cube and seasonings; mix well. Cover; simmer for 15 to 20 minutes, or until vegetables are tender. Gradually add milk to flour, mixing until blended. Add milk mixture to vegetables; cook until thickened. Add process cheese spread; stir until melted. Makes 6 to 8 servings.
Combine first 4 ingredients and let stand 1 hour. Add whipped cream and fold gently. Sprinkle nuts on top.
Cream shortening and sugar. Add eggs, bananas, sour milk and lemon juice. Sift together flour, baking powder, salt and baking soda. Add to other items. Add 1 cup chopped pecans. Bake 60 minutes at 350° in loaf pan.
Thaw and squeeze chopped spinach until dry. Stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Blend well. Refrigerate for 2 hours.
Boil water; add dates and soda, set aside. Sift flour, salt and powder; set aside. Cream sugar, oil, vanilla and eggs. Gradually alternate adding flour mixture and date mixture, then stir in raisins and nuts. Bake at 300° for 1 1/2 hours in a 13 x 9-inch pan, 2 loaf pans or 5 vegie cans.
Mix tomatoes, onion, jalapeno and lime juice. Salt to taste. With motor running, add oil in a stream. Stir coriander in vinaigrette. Makes about 1 1/4 cups.
Wash cucumbers and put in a large pan and put ice over them for a few hours. Then slice thin and pack in jars which have a few slices of onions in bottom. Then add brine, which has been boiled together. Fill each jar up to the neck and add a head of dill on top. Seal and cold pack until pickles turn color.
Pound beef until thin. Put some onion in the middle of one. Add 1 teaspoon parsley, cheese and black pepper. Now tuck in the ends and roll the meat into a cylinder shape. Try not to let stuffing fall out. Now roll the spadini in the egg wash and then into the frying pan on medium heat. Turn until all sides are brown, then cover them to make sure the stuffing is done. Bon appetit.
Mix in blender, then add 1 1/2 teaspoons parsley flakes. Mix well.
Whip softened cream cheese with electric mixer until soft and smooth. Add other ingredients. Serve with favorite veggies.
Mix flour, pecans and oleo together and press in pan. Bake at 350° until golden brown. Mix next 4 ingredients and pour on crust. Top with pie filling.
Sift dry ingredients together. Cream butter and sugar; stir until fluffy. Stir in eggs. Sift about 1/4 cup of flour mixture in bowl and mix well. Stir in about 1/3 cup of water. Add remainder of flour and water, alternately, stirring between each addition until smooth. Follow Solomon's advice for making good men out of growing boys (Proverbs 23:13) and beat well by hand at least 8 to 10 minutes. Add honey, raisins, chopped figs and walnuts. Stir well until mixed. Bake at 350° in a 10-inch greased tube pan for 90 minutes.
In large bowl, blend Italian dressing, mustard and pepper. Add remaining ingredients. Mix well. Cover. Chill thoroughly. Refrigerate leftovers.
Bring all ingredients to boil, then simmer for about 30 minutes or until onion is cooked. This is enough to baste 2 chickens.
In a saucepan, combine soy sauce, vinegar, pepper flakes, brown sugar, peanut butter, oil, ginger and broth. Simmer the mixture, stirring, until thick and smooth. Let cool slightly.
Melt butter in saute pan. Add onions, scallion tops, garlic and parsley and saute until onions are translucent. Add shrimp, Old Bay seasoning (as much or as little as you prefer, approximately 2 tablespoons) and flour; stir. Add wine and simmer until shrimp is cooked (bright pink). Add cream; bring to boil. Spoon over 2 slices French bread. Garnish with more fresh parsley.
Drain mandarin oranges. Heat a cup of the juice from the other fruits to boil. Add hot juice to bowl with Jell-O. Cool by adding the rest of the juice. Add the fruits. In a small bowl, mix the vanilla pudding (instant) with the orange juice to make a paste; mix with the fruit. Add 2 sliced bananas. Refrigerate several hours or overnight. Good!
Combine sugar, peanuts, Karo, water and salt. Cook over medium heat, stirring continuously until peanuts are very brown (or to the hard crack stage on a candy thermometer). Add soda and stir. Pour in buttered pan. Break into pieces when cool.
Mix mayonnaise, cream of chicken soup, curry and lemon juice to make a sauce. Mix the Pepperidge Farm dressing with melted oleo.
Saute pecans in butter to place on top before putting in oven. Put dried beef in blender and chop very fine. Mix all ingredients with hands. Shape into a ball. Put pecans on top and bake for 20 minutes at 350°. Serve with crackers.
Preheat broiler to 550°. Place eggplant on rack and brush with oil. Season with herbs, if desired. Broil for 5 minutes. Turn and oil. Broil for 3 minutes or add a topping of thick sauce and cheese. Arrange mushrooms on rack. Put olive oil inside each. Broil 4 minutes.
Cut dates and add to boiling water and soda; stand aside. Mix all dry ingredients; add egg, vanilla, butter and nuts, then add water and dates. Mix. Bake in a loaf pan that has been greased and floured for 1 1/4 hours at 350°. I start to check it at 55 minutes, sometimes it's done in an hour. Excellent served with cream cheese.
Place apples and 1/4 cup sugar in a greased casserole. In a medium bowl, mix butter and remaining brown sugar until smooth. Add egg and milk. Combine flour and baking powder; spread mixture evenly over apples. Bake in a 350° oven for 40 minutes.
Heat oven to 400°. Grease 12 muffin cups. Stir together all ingredients, except cranberries, until moistened. Stir in cranberries. Fill muffin tins 3/4 full. Bake for 18 to 20 minutes or until golden brown. Remove from pan immediately. Makes 12 muffins.
Preheat oven to 350°. Mix all ingredients and put in 1 1/2-quart buttered casserole dish. Bake 1 hour.
Mix ingredients (minus paraffin and chocolate chips) and roll into small balls. Refrigerate balls for 2 hours before dipping. Melt chocolate chips and paraffin in double boiler until liquified. Drop balls and coat in chocolate well! Place balls onto waxed paper and store in refrigerator. Makes 48 small balls or 24 large ones.
Tear spinach into bits. Toss with ingredients and dressing. Sprinkle with Parmesan cheese.
Beat softened shortening and egg yolk until thoroughly blended. Add the candy cane and cake mix and mix. Roll into golf ball size balls and place on cookie sheet about 2 inches apart. Bake at 350° for approximately 10 minutes or until no impression is left when lightly touched. Remove to cooling rack immediately and sprinkle with powdered sugar when cooled.
Spray 9 x 13-inch glass baking dish with Pam. Sprinkle cheese in bottom. Top with chilies. Combine milk, baking mix and eggs in large bowl and beat until smooth. Carefully pour over chilies. Top with 1/4 cup salsa. Bake at 425° for 25 to 30 minutes until puffed and golden. Cool 10 minutes. Cut into squares and serve with sour cream, guacamole and salsa. Serves 6 to 8.
Pour the 1 cup of boiling water over the all-bran, bran buds and raisins. Mix first 7 ingredients together, then add bran mixture. Mix real good. Bake 25 to 30 minutes at 400°. Cover and keep mixture in the icebox for up to 6 weeks. Make muffins whenever you want to. Always stir mixture before baking.
In skillet simmer onion in butter. Add flour, salt and pepper. Mix well and add sour cream. Blend with cooked beans. Pour into a shallow baking dish. Top with grated cheese and bake at 350° for about 15 minutes.
In a large pot or kettle, cook meat in 6 cups cold water, simmering about 2 hours until meat comes off bones. Remove meat and bones from broth and set aside to cool. Return meat to stock when cool enough to remove from bones.
Prepare the noodles per instructions on the package; use olive oil and garlic salt in the water to boil the noodles in.
Cream butter and sugar. Beat in eggs and vanilla. Sift together dry ingredients. Add alternately with water to egg mixture. Stir in kraut. Turn into two greased and floured 8-inch baking pans. Bake at 350° for 30 minutes or until tests done. Fill and frost with Mocha Whipped Cream.
Beat until fluffy all ingredients together (except flour and chips) with a mixer. Stir in the flour, then stir in the chocolate chips. Bake at 300° for 10 minutes.
In saucepan, mix together sugar, flour, cocoa and salt. Separate eggs. Add yolks and milk. Cook on medium heat until it thickens and boils. Pour into 9-inch baked pie crust. Beat egg whites until stiff, beat in sugar. Top pie and bake at 350° until brown.
Preheat oven to 450°. In large plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl until potatoes are evenly coated. Empty potatoes in shallow baking or roasting pan; discard bag.
Line 8-inch square pan with 1/2 of graham crackers. Reserve rest for topping. Cream margarine and sugar. Beat in eggs, one at a time. Beat in melted chocolate that has been slightly cooled. Stir in nuts and vanilla. Spread mixture into pan and sprinkle with remaining cracker crumbs. Refrigerate overnight. Serve with ice cream. Makes 12 to 16 servings.
Mix dry ingredients. Add pumpkin, bananas or zucchini, applesauce, egg substitute and water; mix. Spray an 8 x 8-inch pan with nonstick spray or use muffin cups. Bake at 350° for about 30 minutes or until toothpick comes out clean.
Heat oven to 350°. Combine the first 3 ingredients and put in an 8-inch casserole dish. In the microwave, saute the almonds with the margarine for about 2 to 2 1/2 minutes. Pour almonds over the crushed crackers and toss lightly. Spread cracker mixture over celery mixture. Bake for 30 minutes. Makes 8 servings.
Heat 7-Up; stir in jello until dissolved. Mix with applesauce and refrigerate until firm.
Select good size shrimp. Precook bacon so it is still not all the way done. Cut bacon big enough to wrap around the shrimp, holding together with toothpicks. Place aluminum foil on grill and spray with Pam. Mix ketchup and horseradish to taste. Place on grill to cook with sauce. Enjoy!!
Preheat oven to 350°. Brown onion in butter. Mix soup, cheese whiz and broccoli with onion and butter until broccoli thaws. Add rice and mix well. Pour into a 9 x 11-inch greased casserole dish. Bake for 25-30 minutes covered. Remove foil for last 10 minutes to brown on top, if desired.
Dredge pork in flour. Heat oil in saute pan and brown pork quickly. Drain pork on paper towel. Drain oil.
Preheat oven to 400°. Grease muffin tins that are 1 1/2-inches in diameter. Puree sweet potatoes in blender. Cream butter and sugar. Beat egg into the potatoes. Sift flour with baking powder, salt, cinnamon and nutmeg. Add the dry ingredients alternating by hand with milk, chopped nuts and raisins, mixing just until blended. Do not overmix. Spoon into greased muffin tins, filling each tin completely full. A little sugar and cinnamon may be sprinkled on top of each muffin. Bake at 400° for 25 minutes. Yields 2 1/2 dozen.
Mix flour, cocoa, sugar and salt. Stir in egg yolks. Add milk. Cook until thick. Remove from heat and add butter and vanilla. Pour into pie shell and top with meringue. Bake until brown about 12 minutes at 350°.
Dice onion, leeks, bacon and mushrooms and saute in oleo. Add cooked and diced carrots, potatoes and broccoli. Add water and bouillon cubes and simmer 1 hour. Add 8 ounces cream cheese and simmer until melted.
Cook spinach in microwave about 6 to 7 minutes. Drain. Mix spinach with all ingredients. Cook in casserole dish about 5 minutes.
Cream together sugar and eggs. Dissolve soda in applesauce and add salt, cinnamon and cloves with part of the flour and add to the first mixture. Add enough more flour to make a fairly stiff batter. Grease and flour pan and bake in a 350° oven for 50 to 60 minutes.
Partially freeze beef. Cut on the bias into thin bite size strips. For marinade, combine soy sauce, sugar, 1 tablespoon of the oil, garlic, pepper and red pepper. Stir in beef. Cover and marinate in refrigerator for 2 hours, stirring occasionally.
Preheat wok or large frypan. Coat with 1 tablespoon margarine and 1 tablespoon oil (add more oil if needed). Stir-fry hard vegetables (celery, broccoli, chestnuts) first. Push aside. Next, stir-fry other vegetables (onion, pepper, snow peas). Push aside. Add fish. Cook until flaky. Add any desired seasoning (thyme, sage, salt) during cooking. Serve over rice with soy sauce. Serves 3 large or 4 medium servings.
Brown beef cubes in shortening and remove from pan. Blend in flour to make a paste. Add catsup, water, soy sauce, bouillon, garlic, onion and green peppers; bring to boil. Reduce heat; simmer for 20 minutes. Add beef to sauce; simmer until tender. Add mushrooms. Cook until crisp-tender. Serve over hot, fluffy rice.
Line a 2-cup bowl or loaf pan with plastic wrap. Blend ingredients. Press into bowl and chill at least 1 hour. Serve with crackers or cucumber slices.
Mix ingredients. Drop by teaspoon onto greased baking sheet. Bake at 350° for 8 to 10 minutes.
Mix all ingredients and drop by teaspoonfuls into hot grease. They will brown on one side and then pop over. You can sprinkle with sugar, if desired.
Brown meat and onions in Dutch oven size pan. Add beans, tomatoes, corn, seasoning and 3 cans of water. (Use cans that beans came in.) Bring to a boil; reduce heat and simmer for about 5 minutes.
Do not peel apples. Cut apples and celery into bite-size pieces. Mix all ingredients in large salad bowl. Chill at least 1 hour. Serves 8.
Soak sliced cucumbers in water and lime for 24 hours. Rinse in cold water and drain. Let stand in cold water 3 hours and drain off. Pour syrup of sugar, vinegar, mustard and celery seed and salt over cucumbers and let stand overnight. Put on stove and cook for 30 minutes and then seal while hot. These are always crisp and you can use any size cucumbers. Weigh cucumbers after sliced.
Combine potatoes, White Sauce, salt and pepper in greased casserole bowl. Sprinkle with cheese. Mix bread crumbs and butter. Put on top of mixture. Bake at 425° for 20 minutes.
Clean and cut beans into 1 inch lengths. Wash thoroughly. Cook beans and onion in water until beans are tender. Add potatoes and cook 20 minutes. Melt butter in skillet; add flour and cook until browned. Pour into soup. Cook on medium for 5 minutes. Mix sour cream with 1 cup cold water until milk-like. Set aside. Remove soup from heat. Let cool 1/2 hour. Pour sour cream mixture slowly into soup, stirring constantly. Add 2 to 3 tablespoons white vinegar to soup. Return to heat. Bring soup to a boil and remove from heat. Serve hot.
Cut chicken into bite-size pieces. Combine with pepper in a 2-quart microwave casserole. Cook on High 6 to 8 minutes or until chicken is no longer pink, stirring once. Drain, cover and set aside. For sauce, combine liquid Butter Buds, 1/4 cup flour, bouillon, pepper, milk and water in a saucepan and cook until thick, stirring constantly. Stir in cheese. In the casserole, combine chicken, peppers, cooked spaghetti, mushrooms and sauce. May sprinkle cracker crumbs on top. Cook on High for 1 to 3 minutes until heated through. Makes 6 servings.
Dissolve yeast in warm water. Beat egg into yeast and water mixture. In a large bowl, combine warm cottage cheese, sugar, butter, onion, dill seed, salt and soda into egg and yeast combination. Add enough flour to make a stiff dough. Beat well.
Boil chicken until tender and falls off bone. Cool, then debone and skin. Cut into 1/2 to 1 inch chunks to equal 2 1/2 cups chicken. Add celery, grapes and almonds to the chicken. Mix with mayo or salad dressing and sour cream. Chill about 1 hour.
Sift flour and salt into a bowl. Mix in sugar and almonds. Make a well in the center. Add butter, egg yolks and extract to the well. Mix well using hands. Refrigerate 30 minutes. Preheat oven to 350°. Shape dough into tiny balls, then make ropes out of each ball. Place on cookie sheet and curve each into a crescent shape. Bake until lightly brown. Cool; roll in powdered sugar.
Blend shortening and sugars in large bowl. Beat in vanilla and eggs. Sift dry ingredients together; add to mixture, blending well. Stir in 1/2 c. of candies.
Marinate pork chops in 1/4 cup salad dressing in baking dish for 3 hours. Brown in oil in skillet. Return to marinade. Layer potatoes and onion over chops. Dot with butter. Drizzle with 2 tablespoons salad dressing. Sprinkle with cheese. Bake, covered, at 375° for 1 hour or until tender. Makes 4 servings.
Mix avocados, lemon juice, garlic salt and salt. Add Ro-Tel tomatoes and green chilies, stirred, until dip is thick enough for dip and not too runny. Drop avocado pits into dip to keep from turning brown.
Combine and cook raisins with 2 cups water until raisins have used up all water (cook slowly). Set aside to cool. In large bowl, mix flour, soda, salt, nutmeg and cinnamon. In another bowl, combine eggs, applesauce, equal oil and vanilla. Add nuts and fruit mixture. Stir in dry ingredients and blend thoroughly. Pour into 10-inch tube pan. Bake in preheated oven at 350° for 35 to 40 minutes or until done.
Cook chicken until tender and break into pieces. Add all of the soups and Veg all and mix together. Add broth, salt and pepper to taste. Pour into 2 unbaked pie crusts. Put on top 2 more pie crusts and bake until brown.
Combine cream cheese and shortening, creaming well. Gradually add sugar, beating until light and fluffy. Add eggs, beating well after each. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well and stir in walnuts and orange rind. Pour into 2 greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 375° for 55 minutes or until wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Sprinkle orange juice over loaves. Remove to wire racks to finish cooling.
In a large mixer bowl, beat butter or margarine until softened. Add sugar and beat until fluffy. Add water and vanilla and beat well. Stir in flour and nuts. Shape into 1-inch balls or 1 1/2 x 1 1/2-inch fingers. Place on an ungreased cookie sheet. Bake in a 325° oven for about 20 minutes or until done. Remove and cool. In a plastic bag gently shake a few at a time in powdered sugar. Makes about 45.
Boil zucchini squash and slice 1-inch thick. Drain. Put in pan with cheese and sauce. Bake for 45 minutes at 350°.
Stir dressing and water into skillet (with about 2 tablespoons of vegetable oil). Add vegetables, stirring to coat well. Simmer, uncovered, about 10 minutes.
Combine all the ingredients in a bowl. Pour into a 9 x 13-inch baking dish. Top with crushed cornflakes, if you would like, and bake at 350° for 1 hour.
Toast bread and spread on one side of each with butter. Cut toast into 3/4-inch pieces.
Cream butter, sugar and eggs. Sift dry ingredients together; add to creamed mixture. Dough should be stiff. More flour may be added if necessary to make dough easier to handle. Chill for 1 hour. Roll dough very thin; cut in squares and rounds. Brush tops of cookies with milk; sprinkle with almonds and sugar. Bake on ungreased cookie sheet for 9 to 10 minutes at 375°. Makes 2 dozen.
In a bowl, combine mandarin oranges, pineapple chunks, coconut, marshmallows and sour cream. Cover and chill for several hours or overnight. Makes 6 to 8 servings.
Mix ingredients and put in 13 x 9-inch pan. Sprinkle with 2 cups crushed corn flakes or Rice Krispies. Drizzle 1/4 cup melted butter over these. Bake 45 minutes at 350°.
Sift together first 5 ingredients. Mix remaining ingredients and combine the 2 mixtures. Mix well. Bake in greased and floured tube pan at 350° for 1 hour. Can serve plain or with powdered sugar sifted over it.
Place egg yolks, tartar, salt, water, lemon juice and sugar in the top of a double boiler. Place over boiling water (upper pan should not touch water). Beat with a rotary or electric mixer for 7 minutes or until mixture is thick and fluffy and holds its shape. Stir in lemon rind and spread on cake. This icing especially suitable for a white cake as well as Sunshine Cake.
Drain sauerkraut. Combine with vegetables. Boil sugar and vinegar until sugar dissolves. Pour over vegetables while hot. Serves 6.
Combine oat bran, flour, baking soda, salt, cinnamon, baking powder and allspice. In a small bowl, whisk together milk, preserves and egg whites. Pour liquid ingredients over the flour mixture. Stir to moisten. Fold in raisins. Line 14 cups with liners. Fill with batter. Bake at 350° for 22 minutes or until brown and firm. Contains 108 calories and 1.4 fat.
Mix corn, celery soup, mushroom soup, cottage cheese, sour cream, Cheddar cheese and onion together. Pour into a large or 2 small casserole dishes. Mix together Ritz crackers and melted butter. Spread on top. Bake at 350° to 375° for 40 minutes or until cheese is melted.
Combine in saucepan the raisins, dates and water. Boil together 3 minutes, stirring constantly, then cool. Cream together eggs, margarine, sweetener and vanilla. Sift together cinnamon, flour and soda. Add dry ingredients to creamed mixture alternately with date mixture. Beat well. Chill several hours. Drop from teaspoon onto greased baking sheet. Bake at 350° for 10 to 12 minutes.
In a saucepan melt butter. Add flour. Stir to combine. Add fish bouillon a little at a time stirring constantly until smooth and thickened. Add half & half. Bring to a boil. Cook uncovered for about 4 minutes. Add whipping cream, paprika, tomato puree or paste and brandy or sherry. Bring to a boil again, whisking constantly. Add peas and shrimp. Heat to serving temperature. Ladle soup into soup bowls. Garnish with small dill sprigs and a few peeled shrimp.
Mix well. Let mixture chill overnight. This is great with fish. Store in jar in refrigerator. Great with fish or hot dogs on sandwiches.
Cut chicken into pieces and saut in oil. Take out. Saut onions. When soft, add red pepper, mix in salt and 1 quart water, bring to a boil. Add chicken and simmer until soft. Add 1/4 cup water to a boil with flour, stirring until flour is mixed thoroughly. Add flour mixture to soup and stir well. Serves 6.
Combine all but last two ingredients and pour in casserole. Top with sliced almonds and drizzle with butter or margarine. Bake 15 minutes at 400° and then broil until brown on top.
In a crockery cooker, stir together all ingredients. Stir in 1/4 cup of water. Cover and cook on low heat setting for 3 or 4 hours.
Heat the water, vinegar, oil and sugar until sugar is dissolved. Drain kraut; rinse several times in water and squeeze until dry. Add all ingredients and stir well. Serves 10 to 15.
Cream butter and shortening. Mash bananas and applesauce together. Add dry ingredients to mixture and add coffee. Blend in jam and add nuts. Cook in a tube pan for 2 1/2 hours at 275°. Frost with your favorite caramel frosting.
Combine flour, sugar, yeast and salt. Heat water, milk, margarine until very warm. Add to dry ingredients, beat 2 minutes at medium speed. Add 1/2 cup flour and 2 eggs. Continue beating another 2 minutes on high speed. With wooden spoon add 3 to 4 cups flour. Turn out onto floured surface kneading dough for 8 minutes. Cover with paper towel and let rest for 20 minutes. Divide dough into half, and place each half into a greased loaf pan. Cover and let rise until double in size. Bake at 350 degrees until golden brown. If you prefer, this will make 24 rolls, rather than the loaves.
Saute onions in butter until tender, about 15 minutes. Add consomme and water and 1/2 teaspoon salt; heat over medium heat for about 5 minutes. Place cheese in 3 bowls. Pour soup over cheese and add about 1/2 cup croutons to each bowl.
Add flour, salt and milk to eggs. Add remaining ingredients; mix well. Bake in a 10 x 15-inch pan at 350° for 30 minutes.