HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, baking powder, salt and sugar together. Add dry milk and mix well. Mix in shortening until the mixture looks like coarse corn meal. Store in tightly covered jar or can. Makes about 12 cups.
Mix cream cheese, sugar, and butter together. In another bowl, mix milk and pudding together, then add Cool Whip to pudding. Blend the pudding mixture into the bowl with the cream cheese mixture. Crumble cookies. Layer the mixture in a large bowl or flower pot starting and ending with cookies. Refrigerate until serving.
Mix yeast, 1 tablespoon sugar and warm water; set aside. Scald milk; add shortening, 1/2 cup sugar and salt. Cool to lukewarm. Add 2 cups flour to make a batter. Add yeast mixture and beaten eggs; beat well. Add 5 more cups flour or enough to make a soft dough. Knead and place in greased bowl. Cover and rise about 2 hours. Roll about 1/4-inch and spread with melted butter, sugar and cinnamon; add nuts or raisins if desired. Bake at 375° for 12 minutes.
Brown onion and garlic in oil until brown. Add sugar, soy sauce, lemon juice and grapefruit juice. Simmer until mixed and sugar is dissolved. Arrange grapefruit sections on a lettuce leaf, making 4 individual salad plates. Pour mixture over each equally. Serve hot or place in refrigerator to cool.
Dissolve gelatin in boiling water. Add vinegar, salt and ice cubes; stir constantly until thickened, about 3 minutes. Remove any unmelted ice. Fold in remaining ingredients. Spoon or pour into individual molds or a 1-quart mold. Chill until firm. Serve on greens with mayonnaise or salad dressing. Makes 4 to 6 servings.
Cut 1/4-inch slice from top of each pepper; remove seeds. Cook green peppers in boiling water 5 minutes. Brown sausage in a skillet until slightly browned; drain off excess fat. Combine meat, oats and tomato juice. Fill peppers with meat mixture. Place in baking dish; add small amount of water. Bake, uncovered, 45 to 50 minutes at 350°.
Mix all ingredients except parsley. Form into a ball and roll in fresh chopped parsley. Serve with crackers.
Soak roll in water; squeeze out excess water and mix well with remaining ingredients. Shape mixture into round patties about 2 to 2 1/2 inches in diameter. Brown on both sides in hot shortening. Set aside. Drain grease from skillet and make brown gravy (can use envelope of brown gravy mix if desired). Return meatballs to the gravy and simmer for 15 minutes.
Mix all ingredients. Pinch off small amount; roll into balls. Bake at 350° for 20 to 30 minutes.
Bake at 375° for 40 minutes. Ingredients bought and stored ahead can be combined in minutes for unexpected guests at meal time.
Saute hamburger until browned. Combine with rest of ingredients in a 2 1/2-quart casserole. Do not pre-cook the noodles. Toss to mix thoroughly. Cover and bake at 375° for 30 minutes. Remove from oven and turn over the top ingredients so that they will get the benefit of the juice. Bake 30 minutes longer, uncovered. Stir occasionally to insure even cooking of the noodles.
Cook potatoes and drain. Combine all ingredients until mixture is kind of dry. Bake at 350° until brown on top.
Brown hamburger, onion and green pepper in skillet; drain. Add remaining ingredients and simmer for 15 minutes with lid. Add cooked macaroni to other ingredients. Pour into casserole dish. Cover with Mozzarella cheese. Bake at 350° or until cheese melts. Serve with salad and French bread.
Place wafer in bottom of liner (use 12 cupcake liners) in a cupcake pan. Beat cream cheese, sugar, egg, vanilla and lemon juice until light and fluffy. Fill liners 2/3 full. Bake at 375° for 15 to 20 minutes. Top with spoonful of pie filling and chill. Makes 12.
Combine 1 envelope taco seasoning mix, refried beans and red pepper in a bowl and mix well. Combine the remaining envelope of taco seasoning mix and the sour cream in a bowl and mix well. Layer the bean mixture, avocado dip, sour cream mixture, lettuce, cheese, tomatoes, olives and green onions in a large serving bowl. Yields 40 servings.
Cook ground beef and onion in shortening until brown. Add other ingredients and simmer over low heat for 30 minutes.
Clean and cut fish into 5 to 6 pieces. Wash mustard greens and cut in half. Saute garlic, onion and tomatoes in hot oil until mushy; add miso sauce and patis. Simmer 3 to 5 minutes. Add milkfish and 2 cups water; bring to a boil (boil about 10 minutes). Add mustard greens and cook for 1 minute. Stir in lemon juice. Add patis, if desired. Remove from heat. Serve hot.
Cut meat into desired sizes. Salt and pepper meat. Beat eggs and milk together. Dip meat into egg and milk mixture; roll in cracker crumbs (press crackers on). Fry in Crisco oil.
Heat oven to 350°. Grease bottom of loaf pan. Stir all ingredients in pan with fork until moistened; beat vigorously for 1 minute. Bake until toothpick comes out clean, 55 to 60 minutes. Cool 5 minutes.
Prepare pudding, using mixing instructions on box. Add coconut and mix well. Makes 4 servings.
Spread cream cheese over medium to large platter. Layer with sour cream and salsa. Add or sprinkle cheese, lettuce (optional), olives and tomato. Put in fridge for 1 hour before serving. Serve with tortilla chips.
In a bowl combine cracker crumbs, 1/4 cup sugar and melted butter or margarine. Reserve 1/4 cup of crumb mixture for topping. Press remaining crumbs on bottom of 10 x 6 x 2-inch dish. In a saucepan mix the remaining 1/2 cup sugar and gelatin. Add 3/4 cup cold water. Heat and stir until gelatin and sugar dissolve. In a bowl combine sour cream and yogurt. Gradually blend gelatin mixture. Add vanilla. Chill until partially set. Whip cream to soft peaks, fold in blueberries and pour over crust. Sprinkle reserved crumbs on top and chill until set. Makes 8 servings.
Mix graham crackers, oleo and sugar. Pat into 13 x 9-inch pan for crust. Mix cream cheese with sugar with electric mixer. Make pudding. Mix pudding with cheese and spread over crust. Put drained pineapple on next layer. Top with Cool Whip.
In a large pot of boiling water, cook noodles until tender, 3 to 4 minutes. Drain well. Return pan to low heat and add peanut butter and water, mixing until well blended. Remove from heat and add rice vinegar, sesame oil, soy sauce, hoisin sauce, hot chili oil, sugar, garlic powder and ginger; mixing until blended. Stir in carrots, scallions, cucumber, red pepper and chicken until mixed well. Add noodles and toss. Serve on a bed of shredded lettuce and garnish with tomatoes and crisp noodles or bean sprouts.
Combine corn, broccoli, egg, onion, salt, pepper, 1/4 cup crumbs and half of the butter. Top with remaining butter and crumbs. Bake at 350° for 35 minutes.
Rinse the chicken well. Simmer the chicken to make a stock. After the chicken is boiled, remove from stock, let cool and then debone and save meat. In a large, high-walled skillet, heat the olive oil over medium-high heat and saute the onion, bell pepper, parsley and green onions until the onions are clear. Then add the mint, garlic, wine and stock. Stir in the tomatoes and soy sauce; bring to a boil. Add the chicken, salt and pepper and bring back to a boil. Turn the heat down to low and simmer, covered, for at least 1 hour, stirring occasionally. Serve over cooked rice. Yield: 8 to 10 servings.
Have head and fins removed from fish. Crumble bay leaves and place inside of cavity. Place fish in lightly greased lined baking pan. Combine remaining ingredients; pour over fish. Bake uncovered in preheated oven at 350° about 25 minutes, basting often with sauce until fish flakes easily when tested with a fork.
Mix all ingredients together. Pack firmly into ungreased pan, 8 x 10. Bake in 350° oven for 1 hour and 15 minutes. Let stand 5 minutes before slicing. May have to drain off excess grease.
While sweet potato is still warm, add shortening and honey. Cream well, then beat in egg. In lukewarm water, dissolve yeast. Stir milk into potato mixture, then add yeast. Add enough sifted flour to make stiff dough. On floured board, knead dough well, then move to large greased bowl and let rise until double in bulk. Return to floured board and knead slightly. Place back in bowl; cover tightly. Refrigerate about 1 1/2 hours before baking time. Pinch off desired amount of dough and shape into cloverleaf rolls. (Cloverleaf = in each cup of well oiled muffin tin, place 3 (1-inch) balls of dough.) Preheat oven to 400°. Bake for 15 minutes until browned.
Layer macaroni and cheese. Mix eggs, milk, salt and pepper. Pour over macaroni. Dot top with margarine. Bake at 350° for 30 minutes.
Combine all ingredients in blender. Cover and process for approximately 1 minute or until smooth. Pour immediately into two tall glasses and serve.
Cook lima beans according to package directions. When almost done, add corn and other ingredients. Cook until lima beans are done, then serve.
Make jello according to directions and allow to congeal slightly. Layer 1/2 of the cake (broken into small pieces) in bottom of dish. Add a layer of 1/2 the strawberries, 1/2 the jello and 1/2 the Cool Whip. Repeat the first 3 layers (cake, berries, jello). Add final layer of Cool Whip when ready to serve. Safe for diabetics. Exchanges: 2/3 cup = 1/3 fat, 1/2 bread and 1/6 fruit.
In a kettle, bring 6 quarts water to a boil with the salt; sprinkle in the rice, stirring until the water returns to a boil, and boil for 10 minutes. Drain the rice in a large colander over a kettle of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. Let the rice cool; transfer it to a large bowl and cover it with plastic wrap. In a skillet, cook the onion in the butter over moderately low heat, stirring, until it is softened; remove the skillet from the heat and stir in the rosemary and 1/2 cup broth. Add to the rice the onion mixture, the scallion greens, the parsley, the pine nuts and salt and pepper to taste; stir the stuffing until it is combined well and let it cool completely before stuffing. The stuffing can also be baked separately by spooning it into a shallow baking dish, moistening it with additional 3/4 cup broth and bake it, covered, in a preheated 325° oven for 1 hour and 30 minutes. Makes about 8 cups uncooked stuffing or enough for a 14-pound turkey. Adjust amount of ingredients for smaller turkey or chicken.
Melt peanut butter chips and oleo together until smooth. Add milk and marshmallows. Pour over salted peanuts that are put into a 9 x 13-inch pan. (Can save some to pour on top.) I put in microwave to melt marshmallows slightly so they stick together better.)
Soften dates in 3/4 cup hot water. Blend dates and water. Add bananas and vanilla and blend. Mix dry ingredients in a large bowl. Add blended mixture to dry ingredients thoroughly. Crumble and bake on sprayed cookie sheets at 150° overnight or at 300° for 90 minutes, stirring every 30 minutes. Add 1 cup dried fruit prior to serving. Makes approximately 9 cups.
Stir together 1/3 cup mustard, 1 tablespoon cayenne pepper, vegetable oil and vinegar. Place chicken in a large food storage bag. Pour in mustard mixture. Press out air and seal tightly. Massage gently to distribute the marinade. Refrigerate for 2 hours or longer. Combine remaining ingredients. Grill chicken, turning frequently. Baste with mustard mixture.
Brown meat and onion together. Drain. Add spices to meat and both jars of salsa. Spray casserole dish with Pam. Place layer of tortillas (usually 2), then layer meat and cheeses. Continue layering and end with cheese on top. Bake 30 to 40 minutes at 350°. When serving, use sour cream, lettuce, onions, olives or salad to the side.
Combine flour, salt and pepper. Trim fat from meat; rub with garlic. Cut into bite size pieces. Pound flour mixture into both sides of meat. Add onion and brown. Add water and undiluted chicken/rice soup. Cook uncovered over low heat for an hour or so. Before serving, add mushrooms, mushroom soup (undiluted), parsley and about 1 cup sour cream. Careful not to boil. Serve over rice or noodles.
The secret in preparing the sauce so it will not curdle is to pour hot broth from the main dish into the eggs while they are being beaten. This procedure heats the eggs to the same temperature and eliminates curdling.
Sift flour and sugar into mixing bowl; blend well. Bring to rapid boil in saucepan the oleo, shortening, water and cocoa; pour over flour-sugar mixture and mix well. Combine remaining ingredients and add all at once to batter, mixing well. Pour into greased, lightly floured 13 x 9 x 2-inch pan and bake at 400° for 20 to 25 minutes or until it tests done.
Preheat oven to 375°. In a saucepan, mix the first five ingredients and heat until margarine is melted. Remove from heat. Separate eggs; set white aside in grease free bowl. Maintain at room temperature. Slowly add 8 tablespoons of heated liquid to egg yolks, stirring constantly. Pour yolks into remainder of heated mixture. Dissolve cornstarch in cold water and add milk/egg mixture. Over medium heat, bring mixture to a boil, stirring constantly. Remove from heat; cover with Saran Wrap and refrigerate until cool. Bake pie shell in oven for 15 minutes or until brown; add peanut butter to cooled pudding. Mix well and pour into cooled pie shell.
Combine eggs, honey and salt. Stir in the milk gradually. Add vanilla. Pour into custard cups. Sprinkle with nutmeg. Set cups in a pan of hot water. Bake at 325° (slow oven) 30 to 40 minutes or until the tip of a knife inserted in the center comes out clean.
Crumble ground meat in a 1 1/2-quart glass casserole dish. Microwave on High for 5 to 6 minutes, until no longer pink, stirring once, and drain. Stir in tomatoes, tomato paste, salt, basil, oregano, garlic powder and water. Cover with lid. Microwave 4 to 5 minutes, until mixture boils. Combine cottage cheese, Parmesan cheese, egg and parsley; mix well.
Work sugar and vanilla into marshmallow cream. Shape in a roll. Wrap in wax paper and freeze overnight. Melt the caramels in a double boiler. Dip frozen rolls in melted caramels, then roll in chopped nuts. Lay on wax paper and let set. Rewrap. Tastes better after they set a few days. Slice them and serve. Rolls may be made in your choice of sizes.
Beat eggs on low speed of electric mixer until blended. Add sugar and spices. Beat at medium speed until sugar is dissolved. On low speed, beat in softened ice cream. Add the juices. Cover and chill. To serve, pour ice cream mixture into a large punch bowl. Slowly pour in ginger ale, stirring with an up and down motion. Add ice ring to punch bowl, if desired. For each serving, sprinkle nutmeg atop and add a stick cinnamon stirrer, if desired. Makes 17 cups.
Roll dough to 18 x 6-inch rectangle. Brush with melted butter. Combine sugar, nuts and cinnamon. Sprinkle over dough. Roll up jelly roll fashion from long side; moisten edges and seal. Cut into 20 slices. Place rolls, cut side down, in two 8 x 1 1/2-inch round baking pans. Let rise until double (about 1 1/2 hours). Pour cream over rolls. Bake at 350° for 25 minutes. While warm, drizzle top with confectioners sugar glaze (sugar mixed with milk).
In large skillet, toast rice in 1/4 cup olive oil until browned. Add wine, then heated clam juice. Gradually add boiling water until rice absorbs all liquid. Saute onion and garlic in 1/4 cup olive oil. Then add shrimp and scallops and brandy. Cook until clear. Serve over the rice.
Remove core of cabbage. Place whole head in large pot of boiling salted water. Cover and cook approximately 5 minutes or until soft enough to remove outer leaves. Remove the thick center stem from each outer leaf. Saut onion in oil. Cook rice. Mix meat, onions, rice, seasonings and egg together in a large bowl. Place 2 teaspoons of meat mix on each cabbage leaf and roll. Place rolls in large pot. Chop leftover cabbage and place on top of rolls. Pour diluted tomato soup on top. Cover and bring to a boil. Lower heat and simmer 1 1/2 hours.
Melt cheese. Add remaining ingredients; chill. Serve with crackers. Double recipe for large crowd.
Saute mushrooms. Add flour and parsley. Cook 10 minutes over a slow flame. Add light cream, juice of 1/2 lemon and paprika. Mix and add egg mixture. Place in flat casserole and top with cracker crumbs, mixed with 1/4 pound melted butter. Heat at 375° until top gets brown and bubbly.
Stir together and refreeze before serving. Can be served in hollowed out orange halves with sprig of mint for garnish.
Mix cream cheese, mushroom soup and onion in saucepan. Simmer over low heat until melted. Mix gelatin in 1/2 cup hot water. Stir into cream cheese mixture. Add mayonnaise, celery and tuna. Stir well. Pour into 6 cup mold. Chill overnight. Serve on chilled plate with crackers.
Stir together soup, mayonnaise and sour cream. Mix with all other ingredients except cheese and onion rings. Put in 9 x 13-inch casserole. Top with grated cheese. Bake at 350° for 30 minutes. Remove. Cover with onion rings. Put foil over. Cook at 350° for 3 minutes longer.
Beat eggs; add remaining ingredients. Stir and thicken on stove or in microwave (High about 2 1/2 minutes). Slice bananas in 1/2, then lengthwise. Arrange on large platter. Pour cooled sauce over bananas. Sprinkle with peanuts.
Heat oven to 375°. In a medium bowl, combine potatoes, half the cheese and half the onions; mix thoroughly. Spoon into greased 1 1/2-quart casserole, spreading across bottom and up sides to form a shell. In a large bowl, combine chicken, mixed vegetables, soup, milk and seasonings; pour into potato shell. Bake, uncovered, 30 minutes or until heated through. Top with remaining cheese and onions; bake, uncovered, 3 minutes or until onions are golden brown. Let stand 3 minutes before serving. Makes 4 to 6 servings.
Cook spaghetti; rinse in cold water and drain. Add cucumber, tomato, celery, olives and bell pepper. Pour 1 small sized bottle of Italian dressing over other ingredients. Sprinkle 1/4 bottle of Salad Supreme over mixture and toss. Refrigerate for 3 hours before serving. Delicious!
Preheat oven to 325°. In large bowl, sift flour, cream of tartar, baking soda, cinnamon and cocoa. Set aside. In medium bowl, combine applesauce, honey, egg whites and vanilla. Gently stir into flour mixture and mix until just blended.
Heat oil on high in large skillet. Add rice and toast it. Keep stirring until toasted, then add onion and green pepper. Keep stirring. Add spices, then mix in tomatoes and water. Cover, but not all the way. Keep it on high all the time; let it boil until all the water is absorbed. Makes 8 servings.
Cook until thick the water, sugar and corn starch. Stir in gelatin; cool. Add strawberries and pour into baked pie shell; chill. Serve with Cool Whip.
Mix sugar and unbeaten egg white until thoroughly blended (consistency of wet sand). Wash plastic egg mold (large size that is divided lengthwise); dry carefully and dust with cornstarch to be sure it's completely dry. Fill both halves of mold with sugar mixture and unmold gently onto breadboard. Let dry until it is firm enough to handle, about 2 to 3 hours.
Place a layer of apples, then bread crumbs and half of sugar in a greased baking pan. Repeat and sprinkle cinnamon over top. Add 1/4 cup hot water. Cover and bake at 350° for 30 minutes. Remove cover and brown. Serve with whipped cream or any desired topping. President Lincoln liked this.
Mix all ingredients together. Pour into frozen pie crust. Bake for 45 minutes.
Cube bread and fry in butter until browned. Set aside. Hard boil eggs.	Set aside.
Combine mayonnaise, sour cream and Roquefort cheese. Add remaining ingredients; blend well.
In mixing bowl, add salad dressing, mustard, eggs and spice. Add oil to skillet on medium heat. Then add crabmeat and bread crumbs to mixing bowl and fold until well mixed. With wet hands, shape mixture into balls and cook until golden brown. Makes approximately 20 crab balls.
Preheat oven to 350°. Mix the carrots, flour, sugar, salt, baking soda, cinnamon, oil and eggs. Last, mix in the pecans, if desired. Cook for 1/2 hour to 40 minutes. Cool; may dust with powdered sugar if desired.
In large pot, cook meat until lightly brown. Then add celery, onion and pepper and cook until meat is brown. Drain. Put in beans, corn, tomatoes, chili powder and water. Cook for 35 minutes. Add cabbage for the last 20 minutes of cooking.
Saute diced green pepper and onion in large pan. Add diced potatoes and cut up broccoli and cauliflower and barely enough water to cook until vegetables are done. Add 2 cups of milk to cooked mixture. Add 1 1/2 to 2 cups grated cheese (any kind). Thicken with 2 teaspoons cornstarch and water mixture if needed.
Thaw lobster tails. With scissors, remove underside membrane. Pull out meat in one piece and cut into crosswise slices. Heat butter and saute onion, celery and mushrooms until tender but not brown. Stir in flour. Gradually stir in milk. Cook over low heat, stirring constantly until soup thickens slightly. Add corn and lobster tail pieces. Season to taste with salt, paprika and cayenne pepper. Cook over low heat until lobster pieces are white and opaque. Sprinkle with paprika at serving time.
Place water in a stockpot about halfway full. Bring to a boil. Remove the skin from the chicken quarters and separate, if desired. Add lemon pepper seasoning. Bring to a continuous boil. Boil until all the water is out of the pot, approximately 1 1/2 hours.
Mix Eagle Brand milk and lemon juice together; add Cool Whip and mix well. Add all other ingredients and fold together. Pour into serving dish and decorate with cherries, pecans and marshmallows. Let set for 24 hours in refrigerator.
In a large bowl, whisk the eggs, sugar, brown sugar and milk until evenly blended. Add bread cubes and apple and mix with a large spoon. Cover and refrigerate 40 minutes.
Mix pineapple with its juices in pudding mix. Add remaining ingredients. Pour into mold. Chill 3 hours or overnight before serving.
Cook first four ingredients in 1/2 cup water. Cook until soft ball forms in water. Remove from heat. Add vanilla and pecans. Stir together and pour on waxed paper. Separate fast.
Combine orange juice, cornstarch, honey and cinnamon stick in a 4-cup micro-safe bowl and microwave on High, uncovered, 4 1/2 to 5 1/2 minutes, stirring once, until it boils. Pour into 8-inch round micro-safe serving dish and remove cinnamon stick.
Combine all ingredients in a small bowl except chicken. Stir with fork until blended; transfer to a plastic bag. Moisten chicken with water. Shake a few pieces at a time. Place coated pieces, skin side up, on a nonstick baking sheet. Bake at 375° for 45 minutes (until golden brown).
Mix sugar and vinegar and heat only enough to dissolve sugar. Mix the rest of the ingredients together and add to the first mixture. Store in refrigerator. Shake well before using.
Blend French dressing and brown sugar in a 12-inch skillet. Heat until mixture bubbles. Add carrots and cook, stirring constantly until glazed, about 5 minutes.
Combine the water and gelatin and let stand for 5 minutes. Stir 2 tablespoons sugar in. Cook and stir until melted. Cool 10 minutes. Add this to a mixture of the pumpkin, brown sugar and spice. Freeze 15 minutes or until slightly thick, stirring occasionally. In a small bowl, beat egg whites until soft peaks. Add 2 tablespoons sugar and beat until stiff. Fold in partially set pumpkin. Mix up Dream Whip. Reserve 1/2 cup for garnish. Fold rest into pumpkin. Cover and chill, then spoon into cooled meringue shell. Chill until set, then serve with garnish.
Mix jello as directed on box. Place in refrigerator and let jell slightly. Mix in strawberries. Break cake in bite size pieces. Place in a large bowl. Pour jello and berries over cake. Put in refrigerator for 2 to 3 hours. Top with Cool Whip.
Mix all ingredients in order given, beating in eggs one at a time. Add 1 cup hot water and mix. Pour into 3 small or 2 medium greased loaf pans. Bake at 325° for 35 minutes for small, 40 minutes for medium.
Heat peanut oil in 9-inch skillet over medium heat. Add scallops, onions, garlic, lemon juice, salt and pepper. Cook, stirring occasionally, until scallops are done, about 5 minutes. Combine sherry and cornstarch. Add to scallop mixture and cook until thickened. Garnish with parsley and lemon wedges. Makes 4 servings.