HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cream cheese and onion in food processor until well blended. Grate onion and mix with cheese. Add egg yolk; mix well. Add crabmeat. Refrigerate 1 hour to stiffen and combine flavors. Preheat oven to 350°. Place Holland rusks or toasted English muffins on baking sheet. Place a slice of tomato on each. Top with crab mixture and grated cheese. Bake 15 minutes. Serves 3 to 6.
Bake chocolate cake in jelly roll pan for 20 minutes at 350°. Cool.
Place eggs in bowl; add salt and beat. Gradually beat in sugar and Karo; add dates and nuts. Mix well. Fold in flour. Pour into greased pan and bake 20 to 25 minutes at 350°. Remove from oven; cut into squares and roll in powdered sugar.
Layer ingredients, putting the rye bread on top in a pan. Bake at 350° for about 35 minutes, uncovered.
Sift together 2 times flour, salt, baking powder, baking soda and sugar. Add juice and rind of orange. Add salad oil with enough boiling water to make 1 cup. Add egg; mix well. Stir in cranberries and nuts. Bake 1 hour in a greased or sprayed loaf pan at 325°. Store 24 hours before serving. Serve with cream cheese. Also can be toasted.
Melt butter in a heavy saucepan over low heat; add flour, stirring well. Gradually add milk, beating constantly with a wire whisk. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper; remove from heat. Coat 12 x 8 x 2-inch baking dish with cooking spray. Spread 1/4 cup white sauce in baking dish. Top with half each of potatoes, onion and cheese sauce. Repeat layers except for cheese. Cover and bake at 375° for 1 hour. Uncover and sprinkle with remaining cheese and breadcrumbs. Bake additional 5 minutes.
To make cinnamon-sugar, stir together 1/4 cup sugar and 1 teaspoon ground cinnamon.
In plastic bag, dredge chicken in flour, salt and pepper. In skillet in oil, brown chicken. Take out chicken and brown onion. Add leftover flour. Add broth, 3 tablespoons of lemon juice and thyme. Return chicken and cook until chicken is cooked. Sprinkle parsley on top. Garnish with lemon wedges.
Brown hamburger with onions; drain. Mix other ingredients in until heated. Store in crock-pot or other dish you can heat up. Before serving, add shredded cheese. Serve with nacho chips.
Mix and pour into well greased ring mold. Bake 40 minutes in a pan of hot water at 300°. Turn out on plate and fill center with peas, limas, etc. and decorate around mold with hot or pickled beets.
Combine 1 1/4 cups sugar, flour and salt. Cream butter until soft and blend with sugar mixture. Add 3 well beaten eggs, reserving 1 teaspoon egg whites for topping. Grate lemon peel, then peel lemon, discarding the white membrane. Cut lemon in paper thin slices (should be 1/3 cup). Add lemon peel and slices and water to sugar mixture. Pour into pastry. Adjust top crust. Flute edges and cut vents. Brush with reserved egg white and sprinkle with sugar. Bake in hot oven at 400° for 30 to 35 minutes or until golden brown.
Trim off all visible fat. Cut steak lengthwise (with the grain) into thin strips (about 3/16-inch thick). Combine seasonings. Sprinkle over strips. Mix well. Arrange strips of meat, flat and close together, on wire racks on a shallow cookie sheet. Bake in a slow oven at 175° for 4 hours or until dry and almost crisp. Cool on paper towels. Store in airtight jars and keep in refrigerator.
Parboil vegetables. Mix soups; put a little of the soup mixture in the bottom of baking dish. Alternate vegetables, soup and cheese. Add a little celery salt. Bake at 350° for 45 minutes.
Boil stew beef until tender. In bowl mix onion and mushroom soup together. Pour all into deep baking dish. Spoon in stew beef. Cook at 350 degrees for 45 minutes.
In a small bowl, mix raisins, syrup and spice to blend thoroughly. Core apples from stem ends with thin bladed knife or melon baller, leaving blossom ends intact. Peel top halves of apples. Arrange apples, spaced apart, in a circle in shallow microwave-safe dish or pie plate. Stuff apples with raisin mixture, dividing equally. Pour orange juice over apples. Cover snugly with plastic wrap, venting one corner. Microwave on High 8 to 10 minutes, turning a quarter turn after 5 minutes. Remove from microwave. Loosen plastic wrap. Set aside 5 minutes. Serve warm with juice. Dollop with plain nonfat yogurt, if desired. Makes 4 servings.
Mix ingredients together and beat until well blended and squash fibers do not collect on beaters. Pour into unbaked pie crust. Bake at 400° for 30 minutes.
Mix well and pour over vegetables. Refrigerate in marinade 12 hours. You can re-use marinade.
Brown beef with onion. Prepare bacon (fry until crisp). Drain grease from beef and add all other ingredients including chipped bacon. Mix well. Bake at 350° for 30 to 40 minutes. This freezes well.
Heat butter, cream and brown sugar in fondue pot at high, stirring until melted and bubbly. Mix cornstarch and rum together; pour into cream mixture, stirring constantly. Reduce heat to medium; continue cooking, stirring constantly, until mixture thickens. Set control at low for serving.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla. Beat well. Add combined flour, baking soda and salt. Mix well. Stir in oats, chocolate morsels and nuts. Drop by rounded tablespoonful onto ungreased cookie sheet. For chewy cookies, bake 9 to 10 minutes. And for crispy cookies, bake 12 to 13 minutes. Let cool. Makes 5 dozen.
Mix sugar and oleo together until well blended. Add eggs and beat well. Add dry ingredients, which have been sifted together. Bake at 350° for 10 minutes or until golden brown.
Reserve 1/2 cup juice. Set aside. Dissolve gelatin in hot water. Add marshmallows, stirring until melted. Stir in pineapple and apricot. Chill until consistency of egg white. Combine cream cheese and pineapple juice, blending well. Stir in whipped topping. Fold in gelatin. Arrange banana slices in a 12 x 8 x 2-inch greased dish. Spoon gelatin mixture over bananas. Sprinkle with pecans. Chill until firm. Yields 10 to 12 servings.
Melt chocolate with butter. Set aside to cool. Beat eggs. Add sugar and vanilla. Beat in cooled chocolate and butter. Add flour and salt. Pour into 9 x 12-inch pan. Bake at 325° for 30 minutes. Cut in squares while hot.
Brown sausage and drain. Lightly butter one side of bread and cut into cubes. Place half the bread into a buttered 8-inch baking dish; sprinkle with half the cheese and cover with the sausage and rest of cheese and bread. Combine eggs, milk and seasonings and pour over the casserole. Cover and refrigerate several hours or overnight.
Mash potatoes and margarine. Add other ingredients, coconut last. Stir good. Pour in buttered, deep 2 1/2-quart baking dish. Bake in a 375° preheated oven for 1 hour or more (ovens vary). It is done when it isn't soggy anymore and begins to turn dark and slightly crusty on top.
Break angel food cake into small pieces. Put into a 9 x 13-inch oblong dish. Mix pudding and milk together until thickens. Blend in ice cream. Pour over cake and refrigerate 1 hour. Dissolve jello in hot water. Mix in strawberries and pour over cake. Refrigerate several hours or overnight. Can frost with Cool Whip or leave plain.
Stir together first 4 ingredients; spread evenly in shallow baking pan. Bake in a 350° oven for 20 minutes, stirring occasionally. Sprinkle 2/3 of the crumbs in a 13 x 9-inch baking pan. Combine egg whites, sugar, berries and lemon juice in a large bowl. With electric beater, beat at high speed to stiff peaks, about 10 minutes. Fold in whipped cream. Spoon over crumbs. Top with remaining crumbs. Freeze 6 hours or overnight. Cut in 10 or 12 squares. May trim with whole strawberries.
Mix potatoes and 1/2 cup butter. Add the Cheddar cheese, salt, pepper, onion, chicken soup and sour cream; mix well. Put in a 9 x 12-inch casserole. Top with cornflakes, mixed with 1/4 cup melted butter. Bake at 350° for 1 hour.
Mix all ingredients. Bake for 12 to 15 minutes at 325° to 350°.
Mix everything together. Pour into uncooked pie shell (ready made is okay). Bake at 400° for 40 to 45 minutes.
Blend oleo and sugars; add eggs and vanilla. Sift dry ingredients and add to sugars. Add oats, pecans, coconut, cornflakes and chips. Drop by spoonful on lightly greased cookie sheet and mash flat. They double in size. Bake at 350° for 12 to 15 minutes. They burn easily. Makes about 14 dozen.
Cream together shortening and sugar. Add eggs, one at a time. Sift together dry ingredients and add, alternating with buttermilk. Add bananas, vanilla and nuts. Stir. Pour into 3 well-greased and floured pans. Bake at 350° for 50 minutes or until tests done.
Brown ground beef; drain. Saute onion and bell pepper. Add to beef. Add tomato sauce. Simmer for 5 minutes. In a large casserole, combine beans and brown sugar. Stir in beef mixture. Bake at 350° for 20 to 30 minutes or until bubbly.
Mix butter and sugar, beating until creamy. Add egg yolks, beat well. Add flour, salt, soda, beating to blend. Add sour cream, flavoring and mix well. Fold in beaten egg whites. Pour in tube pan or can make 3 to 4 layers. Bake 315 degrees, 1 1/2 hours, for tube pan.
Fry bacon and drain. Brown hamburger and onion. Put all ingredients in crock-pot and cook for 4 to 5 hours on slow. Do not stir often.
In a gumbo pot, mix oil and flour to make a roux (dark brown in color). Add onions and celery and saute well. Stir in green onions. Add 1 gallon water and boil slowly for 1 hour. Add parsley and shrimp; cook for 20 minutes on low fire. Add crabmeat and oysters. Add salt and pepper to taste. Serve over rice.
Mix syrup, sugar and egg; add milk and flour. Melt oleo and shortening in baking pan (9 x 12-inch) and add this to batter. Bake at 350° for about 35 minutes.
Combine all ingredients and put 1/2 cup of cracker crumbs through mixture and 1/2 cup on top. Bake in a casserole dish for 45 minutes at 350°.
In a medium saucepan, put sugar, salt, butter and milk, boil for 6 minutes. In a large bowl, put chocolate chips, nut meats and marshmallow cream. Pour boiling syrup over ingredients, beat until chocolate is melted and pour onto a cookie sheet that has been greased with margarine. Let stand a few hours before cutting. Store in a tin box.
Beat egg whites with cream of tartar until fluffy. Add sugar slowly. Beat slowly. Add flavoring. Pour into 9-inch pie shell. Bake at 400° for 8 to 10 minutes.
Roll into small balls about the size of marbles and press slightly. Place apart on greased cookie sheet. I use Pam. Bake in a preheated 325° oven for about 12 minutes. Do not overbake.
Cook pasta as directed; drain. Meanwhile, cook and stir remaining ingredients, except parsley, in medium saucepan until hot. Pour sauce over hot pasta and toss to coat well. Serve with parsley and extra Parmesan cheese. Makes 6 servings.
Mix ricotta cheese with egg and 1/2 tsp. salt. In large heavy pan, lightly brown beef and onion. Add tomatoes, paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer uncovered, stirring occasionally about 30 minutes. Cook lasagna as directed, drain. In a 9 x 13 inch baking pan, spread about 1 cup sauce. Then alternate layers of lasagna, sauce, ricotta, mozzarella, and parmesan cheese, ending with sauce, mozzarella, and parmesan. Bake at 350° for 40 to 50 minutes. Allow to stand 15 minutes, cut into squares.
Beat eggs. Melt butter and put in baking dish. Break apart into small pieces the bread. Put into dish. Pour pineapple and syrup into dish. Bake at 350° for 1 hour.
Mix all ingredients except sherbet; cool with ice cubes. Put sherbet in punch while serving several scoops at a time.
Spray a 9-inch square baking pan with olive oil cooking spray. Combine almonds, flour, sugars, cinnamon, baking powder and salt in a large bowl. Stir in egg and olive oil until blended. Transfer to prepared pan and, with floured fingers or spatula, press dough evenly into pan. Bake at 325° for 20 minutes. Remove from oven. Cut into diamonds. Return pan to oven and bake 20 minutes more. Cool before carefully removing cookies from pan. Yield: 20 small cookies.
Shred cabbage, onions and peppers. Cut corn from cob and put all together in big pot. Add sugar, mustard, salt and vinegar. Stir altogether and bring to a boil. Boil for 20 minutes, stirring so as not to let it stick. Pack into jars and seal.
Mix jello and boiling water. Add remaining ingredients and mix well. Refrigerate and serve.
Cook broccoli and rice until done. Add other ingredients. Heat until bubbly and serve.
Peel banana; cut into pieces and put in a blender with milk and ice. Put cover on blender and blend 15 to 20 seconds. Pour into glasses. Sprinkle with nutmeg.
Cream butter, cream cheese and sugar very well. Add vanilla. Slowly add sifted flour and blend well. Put through cookie press using star plate to form wreaths. Decorate with red and green candied cherries and sprinkles. Bake on ungreased cookie sheets at 400° for 8 to 10 minutes. I usually do 4 times the amount.
Saute onion, peppers and tomatoes in butter. Stir in paprika and flour. Add cheese. Heat slowly for about 10 minutes, until cheese melts. (Do not stir until cheese melts.) Serve as a warm dip with corn chips or dribble over baked enchiladas or tacos. (Dip becomes thick when cool. Reheat with a tablespoon of water. Dip may be frozen.)
Blend first six ingredients. Stir in chips. Bake at 350° for 1 hour. Cake can be plain or iced.
Have sausage and cheese at room temperature. Grate cheese. Mix with other ingredients. Roll into balls and bake at 350° for 10 to 15 minutes.
Boil pasta in water according to package directions (omitting salt). Drain. Rinse in cold water; drain. Add remaining ingredients except crabmeat. Then stir in crabmeat. Chill before serving.
In order, put all ingredients into a 2-quart oblong casserole and beat with a fork. Bake 1 hour at 350°. Serves 8 to 10. Delicious, easy and perfect for company brunch served with ham and a fruit salad. Freezes well.
In a bowl mix 1/2 cup flour, 1/2 cup sugar, dash of salt, 1/2 tsp vanila, 1/3 cup milk, 4 egg yolks, (save whites for later). Stir well! Add 1 1/6 cup milk & stir in. Carmelize 1 1/2 cup sugar in an iron skillet stirring constantly on low heat - when sugar melts, stir in butter ( about the size of an egg). After butter is stirrred in add bowl mixture a tiny bit at a time while continuing to stir. Stir rapidly until thickened and pour into crust. Add meringue.
Cream butter and sugar together. Blend in honey and vanilla. Add eggs. Combine flour, cocoa and salt. Add dry mixture to creamed mixture. Pour into greased 9 x 9 x 1 3/4-inch pan. Bake at 350° for 25 to 30 minutes. Cool before cutting or frosting.
Mix ground round, eggs, bread crumbs, milk, ketchup and seasonings as meat loaf. Flatten and arrange on a sheet of tinfoil. Top with thawed, drained broccoli. Top with ham. Roll, using foil to start. Cook, uncovered, for 1 1/4 hours at 350°. Top with cheese. Melt 1 minute.
Grease Bundt pan. Mix together dough balls with brown sugar, pudding and nuts. Let dough rise overnight. Bake at 350° for 30 minutes, or until golden brown.
Cream butter, sugar and eggs; sift flour, soda and cinnamon together. Add alternating with milk and sherry. Add nuts and fruits and mix well. Drop by teaspoon on greased cookie sheet. Bake at 300° for 20 to 25 minutes.
Wrap each chicken breast half around heart of palm. Spread each with butter. Bake at 350° for 40 minutes. Serve Hollandaise Sauce over top.
Melt butter and shortening; let it cool. Add sugar, molasses and egg; beat well. Add flour, baking soda, cloves, ginger and cinnamon. Hand stir together. Chill dough 1 hour. Roll into 1 inch balls. Makes approximately 2 dozen cookies. Bake at 350° for 8 to 10 minutes.
Mix shortening, sugar, and eggs thoroughly. Stir in coffee and applesauce. Measure flour by sifting. Mix remaining ingredients; stir into applesauce mixture. Chill at least 2 hours.
Mix together all ingredients. Refrigerate overnight. Roll out on floured board to about 1/8-inch thick; cut into small squares. Fill each with 1/4 teaspoon filling or preserves. Overlap opposite corners and press together. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes. Done when bottom is light brown. Cool and sprinkle with powdered sugar.
Combine bulgur wheat and water in medium bowl; cover and let stand 1 hour or until water is absorbed. Drain bulgur. Press excess water from wheat using fork. Press lettuce and parsley between paper towels to dry. Toss together in large bowl. Add bulgur, tomatoes, onion, mint and garlic; toss gently. Combine lemon juice, olive oil, salt and pepper in small bowl. Stir with whisk; pour dressing over salad. Chill 1 hour.
Cream shortening. Add sugar. Beat in eggs and vanilla. Gradually add the flour, sifted with baking powder and salt. Add anise seed last; mix well. Spoon on a cookie sheet. Bake at 350° for 20 to 25 minutes until light tan. Slice and put back in oven to toast them. This is a Christmas recipe.
Combine flour and salt; add oil, stirring until mixture resembles coarse meal. Sprinkle with water (1 tablespoon at a time), stirring quickly. Gather into ball. Roll dough into 1/8-inch thickness on lightly floured surface. Place in 9-inch pie plate. Makes 1 pie crust.
Cover cake with bananas. Mix cream cheese, pudding and milk. Cover bananas with this mixture. Cover pudding mixture with 12 ounces of Cool Whip. Sprinkle with coconut, chopped pecans and chopped cherries. Keep cake chilled.
Peel bananas and press through sieve. Put pulp into saucepan with sugar, salt and butter. Stir and cook until mixture starts to boil. Remove from fire and cool. (If firmer mixture is desired, 1 teaspoon gelatin may be added at this point.) When it is cool, whip in the wine or lime juice and nutmeg. Pour into baked pie shell. Top with whipped cream. Yields 4 to 6 servings.
Rinse chicken, drain and dry well. Combine soy sauce, sherry and ginger. Pour over chicken in large plastic bag. Refrigerate 8 hours or overnight, turning occasionally. Combine tea and brown sugar; sprinkle evenly over foil lined pan. Place chicken breast side up on rack over tea mixture. Cover pan with foil. Bake at 350° for 1 hour. Discard foil. Increase to 400°. Bake 30 minutes or until tender. Let stand 10 minutes before carving.
Mix all of the ingredients and pour into a greased 9 x 13-inch pan. Drip milk over the top to brown. Bake in oven at 350° for 1 hour or until firm.
Mix together all ingredients with 1 cup of water. Cook 2 to 3 hours in crock-pot.
Preheat oven to 350°. Grease and flour two 9-inch round cake pans. Beat together butter, sugar and eggs. Add flour, baking powder, salt and milk. Beat on low until mixed well. Beat on high about 3 minutes, scraping sides of bowl. Pour batter into pans. Bake 20 to 25 minutes or until done. Cool in pans 10 minutes before removing. Split layers in 1/2. Spread Lemon Filling between layers. Top with Butter Frosting.
Fry the onions and celery in the margarine until brown (use large frypan). Add flour and seasoning; slowly add the water. Stir constantly until thickened. Cook 15 minutes. Add tomatoes, peas, vinegar, sugar and shrimp. Continue cooking 10 minutes more until shrimp is thoroughly heated. Spoon rice on individual plates and spoon shrimp sauce over the top. Yields 6 servings.
Blend together margarine and sour cream. Mix in flour to make a soft ball of dough. Refrigerate one hour. Divide into 3 balls. Mix apples and raisins. Roll pastry into very thin rectangles. Fill one end with filling and roll up. Place on ungreased cookie sheet. Put all three rolls on sheet spaced apart. Bake at 350° for 50 minutes. When cooked, sprinkle with powdered sugar.
Put potatoes (cut side down), bacon or sausage and butter in a casserole. Add salt, pepper and sugar to taste. Bake at 350° for 20 minutes. Add the apples or pears and bake 30 to 40 minutes longer or until potatoes and fruit are tender.
Cook onions, peppers, mushrooms and garlic until tender. Stir in rest of ingredients. Cook until fish flakes. Serve over rice. Add a hot sauce (optional).
In large nonmetal container, cover first 3 ingredients with a mixture of 3/4 cup salt and 6 cups of water. Cover and let stand in cool place overnight. Drain. Rinse. Place in large kettle.
Pour in all juices first. Mix. Add sherbet and pour over ice cubes. Add soda last. Serves 20.
Mix with browned beef. Stuff in green peppers. Cook in oven until rice is tender at 325°.
Combine all ingredients and bring to a boil; cook about 5 minutes. Pour into jar and store in refrigerator. Makes good ice cream topping or as honey on toast or biscuits.
Assemble in the following 5 layers on a large round plate: Mix beans, taco seasoning and picante sauce. Spread on plate for first layer. Mash avocados with sour cream, lemon juice and garlic salt. Spread over bean mixture on plate. Add green chili and onions. Sprinkle grated cheese over top. Decorate with olives, tomatoes and parsley. Sprinkle with chili powder. Add fresh parsley. Can be made a day ahead of time. Cover with Saran Wrap and refrigerate. Serve with tortilla chips.
Dip chicken cutlets in flour, then beaten eggs. Fry on medium heat in hot oil until golden brown; set aside. Dip eggplant in flour, then eggs and fry in same oil, until golden brown. Set aside. Put Marsala wine, butter, salt, pepper and chicken broth into clean frying pan. Saute chicken cutlets for about 10 minutes in mixture over low heat. Add slices of eggplant over chicken. Top with thin slices of Mozzarella. Cover; simmer for 3 minutes. Serve immediately.
Put frozen bread in a baking pan and set in cool oven over night. In the morning take bread out of oven. Preheat oven to 350 degrees, With a knife poke holes all over the bread to deflate a little. Mix together sugar and whipping cream, pour over bread. Make sure mixture gets in all holes. Bake 350 degrees for 40 minutes.
Combine first 6 ingredients in jar. Cover and shake vigorously. Pour marinade over shrimp; cover and refrigerate 3 to 4 hours. Saute in marinade until shrimp turn white, about 3 to 4 minutes. Serve shrimp over cooked rice pilaf. Makes 3 servings.
Peel and sliced cucumbers 1/3 to 1/2 inch thick. Remove seeds (leaving round hole; I use an apple core knife). Makes 2 gallons. Soak 24 hours in lime and 8 1/2 quarts water. Drain and wash. Soak in cool water for 3 hours. Drain well!
Mix flour and melted butter with a beater. Pour on bottom of 9 x 13-inch pan. Bake at 350° for 20 minutes. Let cool.
Bake cake following directions on cake mix box. Remove baked cake and poke holes through cake and pour the can of condensed milk over cake. Let cake cool, the pour jar of caramel topping over cake. Spread Cool Whip on top. Crush and sprinkle Butterfinger candy bars on top of Cool Whip. Refrigerate cake. Best if cake is refrigerated overnight before served.
Mix zucchini, shortening and egg. Add soda, flour, spices and salt, then raisins and nuts. Bake at 350° to 375° for 12 to 15 minutes. Makes about three dozen.
Cook macaroni; drain. Cook peas as directed on package; drain (canned peas may be used). Mix macaroni, peas, cheese, relish, mayonnaise and chopped onion. Sprinkle with salt and pepper. Cover and refrigerate at least 2 hours. Makes 6 to 8 servings.
Mix well all ingredients. Roll into small balls and place on ungreased cookie sheet. Press with a fork to flatten. Bake in 325° oven for about 15 minutes.
Use juice from fruit to dissolve Jell-O. Mix all ingredients together. Do not try substitutes. Contains natural enzymes to increase metabolism and helps burn calories. Keeps fresh in refrigerator for 2 weeks. Good to eat anytime.
Mix together first four ingredients. Mix last three ingredients together. Then gradually add them together. Cover and chill for one hour. Roll out and cut with cookie cutters. Bake at 400° for about 6 to 8 minutes, or until edges are just turning golden. Top with decorations or icing after baking.
Slice cucumbers and onions in thin slices. Mix all other ingredients together and pour over slices. Cover and let stand in refrigerator for 2 days, stirring once a day. Put into jars and keep refrigerated.