HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs and sugar together. Sift flour, baking powder and salt together; add to mixture. Add hot water last and mix well. Bake in buttered pan (shallow) for about 20 minutes in 375° oven, then turn out on a damp cloth. Trim off hard edges. Spread with jelly and roll quickly. Sprinkle with powdered sugar. Wrap in wax paper to hold until set and when set, serve.
Heat margarine in small frying pan. Brown the onion and bell pepper. Add tomatoes. Cook slowly for a few minutes. Add cooked beans and season to taste. Place in casserole. Bake at 450° until slightly browned. Garnish with crisp bacon. Yields 4 servings.
Season meat with salt and pepper. Lay onions on top of roast. Mix beer, chili sauce, sugar and garlic in bowl. Pour over meat. Cover tightly and cook for 3 1/2 hours at 350°. Uncover. Cook for 30 minutes. Add flour and water to juices for gravy.
Bake potatoes, uncovered, at 350° for 1 hour. Scoop out the inside and put into a bowl. Mix skim milk, Butter Buds and sour cream with potatoes. Put back into potato shells and sprinkle with fat-free Cheddar.
Mix 1/3 of crab meat with cream cheese. Roll into a ball. Pat the remaining crab meat around outside of cheese ball. Place on serving plate and pour cocktail sauce over ball. Guests can spread on crackers as desired.
Brown the meat well in a skillet. In a large casserole dish, combine cabbage, meat, onion and bell pepper; toss to mix. Add salt and pepper to taste. Mix soup plus 1 cup of water and pour over mixture. Bake about 1 hour in a 325° oven or until done.
In large skillet, cook chicken in hot oil over high heat until no longer pink. Stir in picante; reduce heat to medium and simmer 10 to 12 minutes, stirring occasionally. Heat taco shells as directed on package. Fill each taco shell with about 3 tablespoons of chicken. Top with lettuce, cheese and sour cream. Serve immediately.
Divide nuts and chips in bottom of 2 unbaked pie shells. Combine butter, eggs, sugar and corn syrup. Pour into pie shells. Bake at 350° for 30 to 40 minutes.
In 8-quart saucepan, boil chicken until tender and remove from heat. Remove skin from chicken and debone. Put meat back in broth and add remaining ingredients. Reduce heat and simmer 2 hours.
Combine butter, evaporated milk, sugar and salt in medium heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil lined 8-inch square baking pan. Sprinkle with additional nuts if desired. Chill until firm.
Heat oven to 325°. Stir peanut butter, sugars, butter, baking soda, baking powder and egg in large bowl until well mixed. Stir in cereal and chocolate chips. Shape dough by rounded tablespoonfuls into balls; place about 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool completely. Store loosely covered.
Dissolve yeast with warm water. Add 1 tablespoon of sugar and baking powder. Let stand for 20 minutes. Scald milk. Add butter, 1/3 cup sugar and salt. Cool, then add 2 beaten eggs. Combine all with flour. Cover and refrigerate overnight. Roll out 2 hours before serving. (Shape either as butterhorns or as pinwheels.) Bake at 425° for 10 minutes.
Mix cold water, sugar and canning salt. Add to corn. Bag or box and freeze! When you are ready to use, cook it like you would fresh.
Cook macaroni and let cool. Add diced cheese, onion, bell pepper and celery. Add mayonnaise, salt and pepper. Mix well and chill.
Cook rice according to box directions. Put rice in a square dish. Place chicken on top of rice mixture. Make sure all rice is covered. Pour broth over chicken and rice. Lay bacon over chicken. Bake at 350° for 30 minutes or until chicken is done.
Mix all wet ingredients first. Cream together. Add dry ingredients. Refrigerate a day ahead. May roll out or drop. Bake at 375° for 12 minutes.
Mix all dry ingredients and set aside. Mix honey, sugar, eggs, lard, coffee and anise seed extract together. Mix well. Add dry ingredients. (This makes a soft dough; set aside for 2 to 2 1/2 hours.) Later make small balls about the size of walnuts. Place on cookie sheet. Bake at 350° for 10 minutes. When cookies come out, be ready with brown paper bag with powdered sugar. Shake a few cookies at a time. Place out to cool.
Remove seeds from fruit. Do not peel. Grind together all fruits and raisins. Mix with other ingredients and boil for 2 hours over low heat. Will be thick and dry when done. Sterile jars will make 9 pints.
Mix evaporated milk, sugar, butter and salt in a saucepan and bring to boiling. Stir and boil for 7 minutes. Combine all remaining ingredients in large bowl. Mix well. Pour boiling evaporated milk mixture over all. Beat until fudge is creamy. Pour batter into 9 x 9-inch square pan. Let cool and cut in squares.
In saucepan saute until tender, onion, green pepper, celery, carrots and garlic. Add remaining ingredients except fish and shrimp and bring to a boil. Reduce heat and cover and let simmer until potatoes are tender, 20 to 30 minutes. Add fish and shrimp to combine and cook until fish flakes easily, about 7 minutes. Yield: 4 servings. Carbohydrate 18 g, protein 23 g, fat 6 g, calories 217. One serving = 1/2 bread exchange, 3 protein exchange, 2 vegetable exchange, 1 fat exchange.
Brown meat and onions; drain. Add tomatoes, green chilies, beans and Tabasco. Stir to mix and simmer, uncovered, 20 to 30 minutes, stirring occasionally. Serve with flour tortillas. Garnish with cheese, onion, lettuce, etc.
Mix cake mix according to directions. Spread half in a 9 x 13-inch pan. Melt 1 stick of butter and 1/2 can of Eagle Brand milk; pour over batter. Bake cake at 350° for 30 minutes. Melt 1 stick of butter and the Kraft caramels. Stir in 1/2 can Eagle Brand milk. Spread over warm cake, top with 1 cup chopped pecans. Pour remaining batter over cake. Bake about 15 to 20 minutes (don't overbake). Top with chocolate frosting and sprinkle with 1 cup nuts. Chill before serving.
Boil rice until fully cooked. Saute ham, onion and green pepper in butter. Add cooked rice, scrambled eggs, soy sauce and salt and pepper to taste. Fry for 5 minutes.
Heat butter and oil in large kettle. Stir in onions; cook, covered, for about 20 minutes, until onions are transparent. Uncover. Add salt, garlic and sugar. Increase heat and continue cooking for 20 minutes, until onions are rich, golden brown. Sprinkle flour over onions, then cook for a few minutes. Add broth. Cook, covered, for 20 to 30 minutes on low heat. Pour soup into individual oven-safe bowls. Place 1 slice toasted French bread and cheese on top. Bake in oven at 450° for 15 to 20 minutes.
In a saucepan, heat jelly and mustard; add wieners and heat through. Serve hot with toothpicks.
Pour boiling water over cabbage leaves. Let stand 10 minutes; drain. Season meat. Add onion, rice and egg. Roll a portion of filling into each leaf. Fasten ends with toothpicks. Place the cabbage rolls on a rack in pot. Pour tomato sauce and water over rolls. Cover and cook for 2 to 3 hours.
Use in layers. Cover top with remaining bread crumbs. Sprinkle with paprika. Be sure and salt and pepper as you go. Bake 40 minutes at 375°.
Combine sugar and milk in a heavy saucepan. Cook over medium heat, stirring occasionally, until mixture reaches soft ball (234°). Remove from heat; add next 4 ingredients. Stir until well blended; fold in peanuts. Pour into buttered 8-inch square pan. Cool and cut into squares. Makes 3 dozen squares.
Sprinkle one side of meat with half the flour and pound in. Turn meat and pound in remaining flour. Cut into serving size pieces. Melt shortening in large skillet. Brown meat. Transfer pieces to baking dish. Sprinkle onion soup over meat. Mix milk and soup; pour over meat. Cover with foil and bake at 350° for 1 1/2 hours. Serve gravy over meat, rice or mashed potatoes.
Mix all ingredients and pour into pie crust. Bake at 350° for 1 hour.
In large skillet cover bottom pan with soy sauce. Low heat all ingredients except onions. Saute until soy sauce is mixed well and ingredients hot. Remove from heat and add chopped onions.
Preheat oven to 350°. Combine boiling water and cocoa. Let cool.
Cream sugar and cheese; then add strawberries, pineapple and nuts. Mix by hand. Fold in Cool Whip. Freeze. Then thaw before serving. Can be frozen for 1 month before using.
Let yeast and water set 2 minutes in large bowl. Mix eggs, salt, oil and sugar with yeast mixture. Add 3 cups of flour and beat until smooth. Then add 2 cups more flour; mix well. Cover with damp cloth and let set overnight in refrigerator. Take out and make into rolls (greasing hands). Muffin tins best. Bake at 400° for about 10 minutes.
Bake cake following box directions in sheet cake pan. Cut in half. Crumble 1/2 of cake in bottom of large bowl. Spread 1/2 of instant pudding over cake. Next, spread 1/2 of pie filling, 1/2 of pineapple, coconut, nuts and Cool Whip. Crumble remaining half of cake over Cool Whip and repeat layers, ending with Cool Whip.
Pour boiling water over 2 cups of bran and let stand while assembling other ingredients. Mix rest of bran with sugar, eggs and buttermilk. Sift flour with soda and salt. Combine all ingredients and bake as needed at 400° for 20 minutes. Mixture will keep for six weeks or more in the refrigerator. Dates, raisins, chopped apple, etc. may be added at baking time.
Combine turkey ham and cooled rice mixture in a large bowl. Peel and cube avocados and sprinkle with lemon juice. Remove seeds from tomatoes and dice. Mix avocados, tomatoes and green onion with turkey ham and rice. Combine vinegar, oil and pepper; pour over salad. Mix lightly and chill.
Heat oven to 350°. Put cupcake liners in small muffin pans or on cookie sheet. Place 2 level tablespoons of brownie batter in each liner. Bake for 10 minutes. Remove from oven and place one peanut butter candy in center of each cupcake until even with surface of brownie. Bake 5 to 7 minutes longer.
Cream butter and sugar. Add eggs, one at a time, with flour. Add sour cream. Add condensed milk. Add flavoring of your choice.
Mix all ingredients together and drop on greased cookie sheet and press lightly with a floured fork. Bake at 325° for 15 to 20 minutes.
In top of double boiler, beat egg yolks and sugar with electric or rotary beater until thick and lemon colored. Beat in orange liqueur. Cook over hot, not boiling, water. Beat constantly, just until hot and mixture thickens slightly (about 10 minutes). Transfer top of double boiler to pan of cold water and beat until consistency of mayonnaise, 4 or 5 minutes.
Brown ribs in fat. Season with salt and pepper. Put sauerkraut in bottom of pot and sprinkle with brown sugar. Place ribs and potatoes over sauerkraut, add water. Cover and cook until ribs are tender. Serves 4.
Preheat oven to 350°. In a large bowl, combine meat, cheese, bread crumbs, onions, carrot, eggs and dressing; mix well. Place in shallow baking pan and form a loaf. Cover top with a layer of ketchup. Bake 45 minutes or until done. Makes 6 to 8 servings.
Steam eggplant or boil in salted water for 5 minutes. Saute onion and green pepper. Add garlic, eggplant, bread cubes, eggs and seasoning. Saute for 2 minutes more. Spoon into a buttered 1-quart baking dish. Cover with grated cheese. Bake at 350° for 20 to 25 minutes or until lightly browned. Serve hot or at room temperature.
Combine sugar and syrup in saucepan; bring to a boil. Remove from heat and add remaining ingredients. Mix lightly. Spread into a 9 x 13-inch pan lined with wax paper. Cool, cut and enjoy. (Tastes like Rice Krispies treats, only with peanut butter.)
Mix eggs, sugar and oil. Add flour, cinnamon, soda, baking powder and vanilla. Add raisins, nuts and zucchini last. Spread into jellyroll pan, greased. Bake at 350° for 25 minutes. Cool before frosting.
Put pineapple in a 9 x 13-inch pan. Spoon the pie filling and sugar on top. Mix nuts with cake mix and sprinkle on top. Slice the butter and scatter over everything. Bake at 350° for 45 minutes.
Mix first 3 ingredients well. Pat into greased 9 x 13-inch pan. Mix cream cheese, vanilla, eggs and powdered sugar well. Spread onto cake mixture. Bake at 350° for 35 minutes or until done. Sprinkle with powdered sugar.
Prepare beans for cooking according to the master recipe. In Dutch oven or kettle, cover prepared peas with 5 cups fresh water. Bring liquid to boil; reduce heat to low. Simmer beans until tender yet still firm, about 40 minutes.
Mix shortening, sugar and egg thoroughly. Stir in buttermilk and vanilla. Sift together and stir in the flour, soda, salt and cocoa. Mix in nuts, if desired. Chill dough at least 1 hour. Drop rounded teaspoonfuls about 2 inches apart onto lightly greased sheet. Bake for 8 to 10 minutes at 400°, or until almost no imprint remains when lightly touched.
Cream margarine and cream cheese together well. Add sugar, one cup at a time. Add one egg at a time, then beat in flour slowly. Add 1 teaspoon vanilla flavoring. Pour mixture into greased tube cake pan. Bake 1 1/2 hours at 300°.
Put chicken in frypan and cover with mixed liquid. Cover and simmer about 40 minutes. Turn chicken several times. Remove chicken and heat one can of bean sprouts in sauce. Serve with rice.
Mix sugar, oil and eggs. Sift dry ingredients together. Add first mixture along with the pineapple. Add carrots, nuts and vanilla. Bake at 325° for 35 minutes.
Preheat oven to 450°. Beat eggs well. Add remaining ingredients in order given. Turn into unbaked pie shell and bake for 15 minutes. Reduce temperature to 350° and bake 40 to 45 minutes longer. When cool, cover with meringue if desired, or serve with sweetened whipped cream garnished with pecan halves. (Use no substitute for white syrup.)
Put water and yeast into a mixing bowl. Let stand 5 minutes. Stir. Add sugar, salt and shortening. Beat well, then add flour, 1/2 at a time. Knead until smooth. Divide into thirds. Knead into a ball each. Flatten, then pull and stretch to fit a 9-inch layer cake tin. Let rise 15 minutes. Add favorite pizza ingredients, tomato sauce, cheese, etc. Bake 25 minutes at 425°.
Mix boxed corn bread well. Stir in sour cream, margarine, egg and milk. Add corn. Use large, shallow baking dish. Bake at 350° for 35 to 40 minutes.
Note: If you cannot find Heath health bar chips, make your own by crushing regular Heath bars in a plastic bag.
Cream butter and sugar. Beat in eggs and lemon extract. Mash bananas and stir into the batter. Sift dry ingredients together and beat into batter, alternating with buttermilk. Fold in chopped nuts. Bake at 350° for 50 minutes or until fork inserted comes out clean.
Beat the eggs until fluffy. Add oil, sugar, vanilla and grated zucchini. Mix well. Add dry ingredients and mix well. Add raisins, pineapple and nuts. Blend well. Bake in 2 greased and floured bread pans for about 1 hour at 325°.
In large skillet melt 1 stick margarine. Add 1 1/2 pounds of ground beef, onion, green pepper and cook until brown. Add all the other ingredients and simmer for 15 to 20 minutes.
Preheat oven to 325°. In a large mixing bowl, cream the butter and sugar together. Beat until light and fluffy. Beat in the water and the vanilla. Blend in the flour 1/2 cup at a time. Add the pecans and mix well. Shape the dough into 1-inch balls. Place them about 1 1/2 inches apart on ungreased cookie sheets. Bake 20 minutes. Transfer to wire racks to cool. When cookies are cool, roll in confectioners sugar.
Blend cream and sugar. Add milk, egg and vanilla. Pour in pie shell. Bake at 400° for 15 minutes. Reduce to 325° and bake 20 minutes.
Mix together the zucchini, eggs and half of the cheese. Pat this in a buttered pan. Bake at 400° for 10 minutes. Put your choice of meat (ground beef, dried beef or bologna) on top with the onion. Top this with pizza sauce and sprinkle with cheese. Bake another 15 to 20 minutes at 350°.
Heat oven to 350°. Melt butter in large frying pan to heat and add macaroni to coat. Add beef and cook until brown. Pour off liquid, if any. Pour on tomato juice and bring to a boil. Mix in next four ingredients. Pour in a 9 x 13-inch baking dish. Bake 20 minutes or until tender, covered. Remove cover and put cheese on top and bake 10 minutes, uncovered.
Peel and dice potatoes; cook in water until soft. Drain well. Add all the ingredients and beat with mixer until smooth and serve. Makes 4 to 6 servings.
Combine first 6 ingredients; stir well. Stir in pecans. Pour mixture into pie shell. Bake at 350° for 25 minutes or until a wooden toothpick inserted in center comes out clean.
Put popcorn in large, buttered bowl. Put marshmallows, butter and salt in top of double boiler. Melt over hot water, stirring constantly. Pour syrup over corn; stir gently to coat. Grease hands; quickly shape into balls. Makes 10.
Soak ham overnight in cold water. Scrub ham with a stiff brush and rinse thoroughly. Place, skin side down, in a large kettle and cover with cold water. Cover and simmer 20 to 25 minutes per pound. Add hot water as needed to keep ham covered. Ham is done when shank pulls loose from bone. Remove ham from water and cool, enough to handle. Remove skin and trim excess fat to a 1/2-inch layer. With a sharp knife, score fat. Sprinkle with brown sugar. Add the cup of brown sugar to the juice. Bake ham at 375° about 20 minutes, basting frequently with the juice. Remove to serving platter and garnish with spiced peaches or garnish of your choice.
Saute onion, then brown hamburger in skillet. Add tomato soup, water, beans and noodles. Pour mixture into a 1-quart casserole. Top with cheese. Bake in a 375° oven for about 25 minutes. Serve with French bread and tossed salad.
Place onions and oil in pan over medium heat. Saute until translucent. Add chicken, garlic and rosemary. Brown. Season with salt and pepper. Add wine and simmer until reduced by half. Add tomatoes. Cover pan and simmer over low heat. Cook about 40 minutes until chicken is tender.
Mix sugar, salt and cornstarch together, blending well. Add chocolate flavoring, egg yolks and some milk, only until a paste is formed. Slowly add rest of milk. Heat slowly until mixture begins to boil. Remove from heat. Add margarine and vanilla flavoring. Pour into baked pie shell. Cool.
Mix in a bowl the salt, egg, baking powder and baking soda. Add the corn meal and beat at least 60 times. Pour into well greased preheated skillet. Bake 15 minutes in 450 degree oven. Place under broiler for 2 to 3 minutes to brown top.
*May substitute a portion (like 2 cups) of the flour with whole wheat flour; then might require more water.
Mix eggs and oil. Add sugar; mix well. Add vanilla and zucchini, mixing well. Add remaining ingredients in order given. Bake in loaf pans or tube pan for 1 hour at 350°.
Stir sugar and evaporated milk together. Bring to boil and boil gently for 9 minutes. Remove from heat; add chocolate chips, butter, Marshmallow Creme and vanilla. Beat until blended and until chocolate bits are melted. Add nuts. Pour into buttered pan. Cut when cold. Makes 5 pounds.
Preheat oven to 350°. Combine ingredients. Drop on ungreased cookie sheet. Bake about 12 minutes.
Make macaroni and cheese as directed. Add other ingredients. Mix together and bake in a casserole dish for one hour at 350°.
Combine sugar, oil, eggs and vanilla in large bowl. Set aside. In another bowl sift flour, baking powder, salt and cinnamon. Add to egg mixture and stir until moistened. Gently fold in carrot, raisins, coconut and raw apple. Spoon into greased muffin tin to approximately 3/4 full. Bake at 350° for 20 to 25 minutes.
Split English muffins into halves. Spread with sauce. Cover with cheese and toppings. Bake at 350° until cheese is melted and bubbly.
Melt butter and mix ingredients (except chocolate and paraffin) together. Roll into small balls. Place on waxed paper. Chill for 1 hour. Melt chocolate chips and paraffin in double boiler. Use toothpick to dip candy balls into chocolate mixture. Place on waxed paper to set. Can be frozen and kept indefinitely.
Mix all ingredients well. Keep in refrigerator for 2 to 3 hours. Jell-O is not dissolved. Put in dry.
Place chicken in ice water for 20 to 30 minutes before coating. Coat chicken with yogurt, then shake 2 to 3 pieces in bread crumb/spice mixture (use plastic bag). Spray jelly roll pan with 3 coats of Pam and place coated chicken on pan. Spray coat of Pam on chicken before baking. Bake at 400° on lowest oven rack for 1 hour; turn every 20 minutes to ensure even browning. Leftovers are great for cold sandwiches on Kaiser rolls.
Beat eggs until light and fluffy. Add undrained pineapple and rest of ingredients, except nuts and mix well by hand. Stir in walnuts.
Simmer shrimp in 2 1/2 cups water for 4 minutes. Drain. Save water. Saute onion, carrot and celery in butter for 5 minutes. Blend in rice and curry powder. Add mixture to shrimp water along with ginger and pepper. Simmer 25 minutes. Add shrimp and raisins. Simmer 5 minutes. Salt and pepper to taste.
Place all seafood in an 8 x 12 glass baking dish. Mix Lemon Juice, melted Butter; pour over fish. Spread Sour Cream over fish. Sprinkle Parsley on top. Cover with grated Cheese. Preheat oven to 325. Bake 30 - 35 minutes or until Cheese is golden brown; you'll see juices bubbling in the dish. Enjoy! Double this recipe for more than 5 people.
Cream sugar, butter and Crisco. Add egg yolks one at a time. Add soda and flour. Add alternately with buttermilk. Then add coconut and nuts. Beat egg whites until stiff and beat in last. Bake at 350° for 45 minutes in 13 x 9-inch pan.
Brown hamburger; drain and add salsa, onions, salt and cream cheese. Cook until cream cheese is melted.
Scrub or peel potatoes. Cut into thin slices, but not all the way through. Put potatoes in baking pan; fan them slightly. Sprinkle with salt; drizzle with butter. Sprinkle with herbs. Bake at 425° for 50 minutes. Remove from oven; sprinkle with cheese. Bake another 15 minutes.
Preheat oven to 350°. Beat egg whites until stiff; gradually add sugar. Add the rest of the ingredients. Use cookie sheet covered with foil and drop this mixture in teaspoonfuls upon it. Put in oven and turn it off. Keep in oven overnight or at least 4 hours. Remove cookies with a spatula.
With scissors, cut bacon strips in half lengthwise, making 2 long strips for each slice. Wrap one strip in spiral "barber pole fashion" around each bread stick.
Cook carrots in salt water, drain and slice. Add green pepper (diced) and onions (diced). Mix tomato soup, salad oil, vinegar, sugar and Worcestershire sauce. Pour over carrot mixture and allow to stand in refrigerator overnight before serving. Will keep 3 or 4 days.
Mix ingredients together. Drop by 1/2 teaspoonfuls onto tinfoil covered cookie sheet. Bake at 350° for 8 minutes, until edges are browned.
Bring chicken or vegetable stock to boil in a 2-quart saucepan. Add the couscous and salt. Stir and cover. After 5 minutes, take off the heat. Fluff with a fork and re-cover to keep warm. Peel the sweet potatoes and cut into 1/4-inch cubes. Make sure they are cut small enough or else they won't cook and will hold up the rest of the dish.
Beat egg with fork. Stir in milk and oil. Add remaining dry ingredients and blueberries. Bake at 400° for 20 to 25 minutes.
Combine butter, brown sugar and brandy in a 2 c. glass measure. Microwave at HIGH power for 1 1/2 minutes until butter melts and sugar dissolves and bubbles. Add quartered bananas and cook covered with wax paper for 2 minutes. Put crepes in oven to warm - 1 minute on HIGH. Put 2 scoops of ice cream in each crepe. Fold over placing seam side down. Pour sauce over crepes and top with whipped cream and slivered almonds.
Drain tomatoes. Dump everything into a blender. Whirl it around for a few seconds. Serve with tortilla chips.
Cream shortening and sugar; add egg and milk and beat well. Add flour, baking powder and cinnamon which have been sifted together; add raisins and mix well. Drop by teaspoonfuls two inches apart on greased baking sheet. Bake 12 minutes at 350°.
Mix dry ingredients and add well beaten eggs, cream and pumpkin. Pour into crust and bake in moderate oven. Take out when firm.