HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine potatoes, celery, onion and eggs. Combine and mix remaining ingredients. Mix all together gently. Cover and chill before serving.
Cream the margarine and sugar. Add the eggs and beat. Sift the flour and cocoa. Add the vanilla and nuts. Bake in a greased pan at 350° for 30 minutes.
Place the bulgur in a bowl or pan. Pour in enough cold water to cover it completely. Let it soak for 10 minutes. Drain in a sieve lined with a double thickness of dampened cheesecloth. Wrap the bulgur in the cheesecloth and squeeze until dry. Place bulgur into a deep bowl. Add the tomatoes, parsley, onions, lemon juice and salt. Toss gently but thoroughly together with fork. Just before serving, stir in olive oil and mint. Serve on lettuce leaf. Yields 4 to 6 servings.
Blend the potatoes, egg yolks and milk until smooth. Add the cake flour, sugar, baking powder, salt and nutmeg. Whip 3 egg whites until peak. Stir 1/4 of whites in first, then stir in the rest of the whites. Add the melted butter. Pour into iron.
Cream butter and sugar until fluffy. Blend in eggs and bananas. Add combined dry ingredients to creamed mixture alternately with buttermilk, mixing well after each addition. Pour into greased and floured 13 x 9-inch baking pan. Bake at 350° for 45 to 50 minutes.
Cook the hamburger with part of the onion soup package. Season to taste with Parmesan cheese, salt, pepper, celery seed and garlic. Combine all ingredients and let simmer about 2 hours.
Mix everything together. Pour into greased casserole dish. Bake at 350° for 1 hour. Let cool about 10 minutes before serving.
Combine apples, pecans and sugar; let stand for 1 hour, stirring often. Do not drain. Combine flour and spices. Add apple mixture and stir well. Stir in margarine, vanilla and eggs. Spoon batter into two greased and floured pans. Bake at 325° for 1 hour. Bake in two loaf pans.
Place hominy in casserole dish; add chopped onion. Sprinkle corn chips over this and then add cream of mushroom soup. Top with cheese. Bake at 350° until brown.
Combine first 6 ingredients. Bring to a boil. Simmer for 10 minutes. Add remaining ingredients. Heat to serving temperature. Makes 18 servings.
Mix all ingredients together. Put in greased casserole. Bake 1 hour in 350° oven. Serve hot or cold with a spoonful of vanilla ice cream.
Melt margarine in a large frying pan; add potatoes and onion. Cover and cook over medium heat, stirring occasionally to brown evenly, for about 20 minutes or until potatoes are tender and golden. Add Nuteena and sprinkle mixture with parsley. Reduce heat.
Combine all in mixing bowl. Add flour to form a stiff dough, beating well after each addition. Cover and let rise in warm place until doubled in size. Stir dough down and place in a well-greased 1 1/2-quart round or oval casserole dish. Let rise in warm place until dough is at the top of bowl. Bake at 350° for 40 to 50 minutes or until a very golden brown. Brush with soft butter upon removing from oven. Remove from pan and cool.
Mix first three ingredients. Stir in eggs, milk, vanilla and butter. Stir in nuts. Pour in pie crust and bake at 350° for 45 minutes.
Alternate potatoes, meat, onions, peppers, cheese and mushroom soup in a greased casserole dish. Cook 1 hour at 350°.
Butter bottom and sides of 2 quart bowl. Cover with crumbs. Mix pudding and milk for 2 minutes on medium speed. Fold in Cool Whip. Spread 1/2 mixture on crumbs, put a thin layer of more crumbs on pudding mix, put remaining pudding in bowl and top with a layer of crumbs. Cover and refrigerate for 2 hours.
Beat cream cheese. Add Eagle Brand milk and mix well. Add lemon juice and vanilla. Pour in a graham cracker crust. Let chill 3 hours, then top with pie filling (make 2 pies).
Mix together and shape into patties. Are best when chilled and can be frozen. These grill great.
Whip egg whites and cream of tartar until frothy. Slowly add sugar and beat until very stiff. Fold in crackers, nuts and vanilla into egg white mixture. Hand mix. Grease a 9 x 12-inch pan with butter. Bake at 350° for 35 to 40 minutes. Top will have a crust. Let set until cold.
Heat Karo syrup and sugar in microwave 30 seconds; stir. Heat 3 1/2 minutes more then add peanut butter. Stir in peanuts and Crispix. Spread onto large greased cookie sheet. Cool and cut into bars.
Mix all dry ingredients together. Add liquid ingredients and 1 teaspoon vanilla when you are ready to bake. Bake on slightly greased surface.
Peel and cook potatoes. In another pan, cook shells. While cooking, saute onions in butter; then set aside. Drain potatoes, mash and add salt, pepper and some milk. Add grated cheese and 2 to 3 tablespoons onion mixture to mashed potatoes. Beat well.
Soften yeast in lukewarm water. Mix milk, oil, syrup and salt in a bowl; cool to lukewarm and add lemon rind and yeast mixture. Beat in the flour gradually. Let rise until double in bulk, then punch down the dough and pat out on a floured board into a long sheet, about 1/4-inch thick. Spread with honey and cover with nuts. Roll like a jelly roll. Cut in 1-inch slices; arrange on a baking sheet or in greased muffin tins. Let rise until almost double (30 minutes), then bake at 350° for about 20 minutes. Delicious!
Preheat oven to 450°. Grease cookie sheet. Combine flour, baking powder and salt in large bowl. With pastry blender or 2 knives, cut in shortening until mixture resembles fine crumbs. Add milk and stir until just combined.
Preheat oven to 400°. Dump flour, sugar and baking powder in bowl. Sift 2 or 3 times. Cut in shortening. Blend until of coarse cornmeal texture. Add buttermilk; stir about 12 strokes until well mixed and loose from sides of bowl. Turn onto floured surface. Sprinkle flour over dough. Knead for about 30 seconds, not too much. Roll dough to 1/2-inch thickness. Cut. Place on heavily greased pan. Place in oven. Bake until light brown, 10 to 15 minutes. Melt margarine and baste biscuits when done.
Brown sausage and slice into bite-size pieces. Add sausage to apple slices and mix. Mix brown sugar and spices with enough liquid to make saucy. Put into a baking dish in a circle around desired filling and bake at 350° for 1 hour until apples are done.
Mix ingredients well and make 3 balls of dough. Wrap in wax paper overnight. Next day roll out dough with a little flour and sugar. Cut out about 3-inch squares and slit each corner. Place 1/2 teaspoon apricots in center and fold over to center. Bake at about 325° until done. Continue with other dough.
Cook cornstarch, sugar and eggs in pineapple juice; use whip. Add marshmallow cream; add crushed pineapple and set aside to cool. Using a mixer, whip the cream. After thickened, use full speed. After mixture is cool, blend with the whipped cream. Add apples.
In large Dutch oven combine sugar, vinegar, salt, celery seed and turmeric. Heat to boiling; add remaining ingredients. Cook, uncovered, 25 minutes. Stir occasionally. Pack in hot scalded jars; seal. Makes 3 pints.
Clean cooked shrimp, peel and devein. Thin mayonnaise with cream and mix all ingredients together. Season with Old Bay and dry mustard. Serve on top of lettuce.
Melt butter in saucepan and stir in arrowroot. Add lemon juice and water; cook the mixture over moderate heat until it simmers. Stir in the food coloring a drop at a time until sauce is buttery yellow; serve sauce over hot broccoli. Makes 6 servings.
Mix together mashed potatoes, salt and vanilla. Add enough sugar to make it firm enough to hold it's shape. On wax paper sprinkled with sugar, roll out mixture into a rectangle, 16 x 9 inches and 1/8 inch thick. Spread with peanut butter. Roll up dough lengthwise in wax paper. Chill 30 minutes or longer. When ready, slice in 1/2-inch pieces.
Mix the fruits and marshmallows in a large bowl. Mix in the Cool Whip.
Cook turkey meat. Season with garlic salt. Add teriyaki, oyster sauce and water. Let simmer for a few minutes. Add vegetables. Mix. Cook for a few minutes. Drain and cool. Wrap in egg roll wrappers.
Preheat oven to 350°. Mix together until creamy the sugars and shortening. Add egg, water and vanilla. Mix well. Add oats to mixture. Mix well. Add dry ingredients to mixture and mix well. Drop by rounded teaspoonsful or roll in ball about the size of a walnut. Place on greased cookie sheet and press down lightly. Bake in oven at 350° for 8 to 10 minutes or until slightly brown. Yields about 4 to 5 dozen cookies.
Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water, the sugar, salt, shortening and 5 cups flour. Beat until smooth. Mix in remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead about 10 minutes. Place in greased bowl, greased side up. Cover; let rise about 1 hour or until double in size. Punch down dough and form into loaf. Place in greased pan. Let rise until double. Bake at 425° for 30 to 35 minutes. Bread will sound hollow when tapped. Butter and serve.
Sift flour, sugar, baking powder and salt together. Mix egg, milk and oil together. Combine dry and liquids together. Stir just until dry ingredients are moistened. Gently stir blueberries into batter. Fill greased or lined muffin pan. Bake at 350° for 25 minutes. Makes 1 dozen muffins.
Chop onions and bacon fine. Start frying bacon; when bacon is partially cooked, add all the onions. Continue cooking until the onions are transparent. Add one stick of butter or margarine. Set aside. Peel potatoes and set in cold water until ready to grate. Grate potatoes on fine grater, occasionally adding evaporated milk. Use entire can. Helps prevent browning. Add bacon, onions and butter to grated potatoes. Mix thoroughly. Beat eggs and add to potatoes. Mix; add enough milk to reach the consistency of pancake batter. Grease two 9 x 12-inch pans. Pour in mixture. Bake, uncovered, for 1 to 1 1/2 hours. Cut into squares.
Bring water to boil. Add cubes and stir until dissolved. Add steak (may be substituted with your favorite beef). Cut vegetables into bite-sized chunks. Add to beef stock. Stir in tomato sauce. Boil until vegetables are cooked through.
Mix all together. Pour into greased loaf pan. Bake at 325° for 1 hour. Makes 2 loaves.
Combine egg, cream, sugar and vanilla. Mix thoroughly. When mixed, put in can, add condensed milk; stir. Add regular milk to fill line on freezer can.
Melt butter in a large skillet over medium heat; add onions, celery and red pepper. Cook, stirring constantly, until tender. Stir in peas and next 4 ingredients. Spoon into a lightly greased 2-quart baking dish. Sprinkle with noodles. Heat thoroughly, about 20 minutes, in 350° oven. Serves 18 to 22.
Mix together all ingredients, reserving onion rings for topping. Place in a greased casserole and bake at 350° for 30 to 45 minutes.
Shred cheese. Add 2 or 3 jars of diced pimentos with juice. Stir in several spoonfuls of mustard along with a couple of good shakes of Worcestershire sauce. After mixing well, add enough mayonnaise to make it spreadable.
Cream the shortening and sugar. Add eggs and molasses. Beat well. Mix soda with sour milk. Add dry ingredients alternately with sour milk. Drop on greased cookie sheet. Bake at 350° for 10 minutes.
Mix eggs, sugar, oil and vanilla. Gradually add flour. Mix well, then add Rice Krispies and nuts. Drop by teaspoon onto cookie sheet. Bake 8 to 10 minutes at 350°.
Coarsely grind cucumbers, carrots and onions; stir in salt. Let stand 3 hours; drain well. Combine remaining ingredients and bring to boil. Add drained vegetables and simmer for 30 minutes uncovered. Put in pint jars and seal. This is real good in potato salad or tuna salad as well as just eating as a relish or with hot dogs.
Cream shortening and eggs. Add vanilla to sour cream. Sift together flour, baking powder, salt and soda; add alternately to sugar mixture and sour cream mixture. Chill thoroughly. Roll out on pastry cloth 1/4-inch thick. Cut with large cookie cutter. Sprinkle with sugar and press lightly. Bake in oven at 375° for 15 minutes. Makes 100 (2 1/2-inch) cookies.
Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
Take deboned chicken and put in bowl; add soup, cut up eggs and broth mix. Put in casserole dish. In another bowl, mix flour and soft butter, then add milk. Mix well and pour over top of chicken mixture. Bake 45 minutes at 350°.
Spray pan with Pam. Mix all ingredients together. Bake at 350° for 35 to 40 minutes.
Bring first 3 ingredients to a boil. Pour over fruit. Bake 30 to 40 minutes. Serve hot.
Combine ingredients in blender; mix well (until smooth). Pour into tall glasses. Serve immediately. Makes 4 1/2 cups.
Boil potatoes until done. Add all other ingredients. Mash and mix well. Bake for 20 minutes at 350°. Remove from oven, cover top with marshmallows. Bake until golden brown.
Pour boiling water into blender. Add gelatin and blend at low speed until dissolved, about 30 seconds. Combine milk and ice to make 1 1/4 cups; stir in blender until partially melted. Add sliced banana; blend until smooth. Spoon into dessert dishes. Chill until set, at least 30 minutes. Makes 5 servings.
Melt butter in saucepan. Blend in flour. Add chicken broth. Cook and stir until thick. Stir in cream. Add sherry and salt.
Combine chopped chuck, corn flakes and 1/4 cup milk, salt and catsup. Form into meatballs, then saute in 1 tablespoon of oil until brown on both sides. Arrange in baking dish.
Preheat oven to 425°. Wash and dry potatoes; bake until soft, 45 to 60 minutes. Cut a slice from the top of each potato and scoop out the potato, being careful not to break skin. Mash well; beat in sour cream, Roquefort cheese, salt and pepper. Add more sour cream to make fluffy. Stir in green onions. Spoon mixture into shells, mounding slightly. Place on baking sheet. Dust with paprika; return to oven to brown.
Cook tortellini according to package directions. Drain. Transfer to a large bowl. Add artichoke hearts, tomato, feta, olives and walnuts. Set aside.
Wash and prepare navy beans. Drain and chill. Drain canned beans. Combine with navy beans in a large bowl. Add green pepper and onion. Mix oil and vinegar with sugar, salt and pepper. Pour over bean mixture and toss. Refrigerate.
Mix mandarins in cake mix. Do not drain because you do not add water to mix. The juice from oranges is plenty. Put eggs and Crisco as shown on box. "No water." Bake 3 thin layers.
Melt oleo in a 10-inch skillet. Add sugar. Quickly stir in egg yolks and continue stirring over low heat until mixture thickens. Add chopped dates; mash and stir until thickened. Remove from heat and cool. Add nuts and cereal. Mix well. Form into small balls and dust in a bag with sifted confectioners sugar. Store in a tightly covered container.
Melt butter in 9 x 13-inch pan. Place crushed graham crackers in bottom. Place in even layers the remaining dry ingredients. Drizzle milk over all. Bake at 350° for 25 minutes. Cut in squares while still warm.
Add 1 cup hot water in jello and cool. Beat sugar and egg together. Whip cream and add strawberries, then jello and nuts. Line large pan with vanilla wafers. Add strawberry mixture. Top with rolled cookies. Chill in refrigerator before serving.
Mix together all ingredients. Pour into pie shell and bake at 350° until a knife inserted in the center comes out clean. Cool for 30 minutes to 1 hour.
On waxed paper, sift flour, baking powder, soda, salt and cinnamon.
Wash roast; season with pepper, salt and garlic. Put in crock-pot on low; add orange and cranberries. Cook for 6 hours. Serve over cooked rice, using juice from roast as gravy.
In a large saucepan, cook lasagna noodles according to package directions. Drain and set aside. In a skillet, cook ground beef, sausage, celery, onion and garlic until meat is brown and vegetables are tender. Drain off fat from skillet. Stir in oregano, pepper and cream cheese. Cook and stir over low heat to melt cheese. Gradually add Cheddar and Gouda cheeses, stirring and heating until cheeses are nearly melted. Add tomato sauce and stir. Remove from heat. Stir together cottage cheese and egg.
Mix and serve with vegetables for a dip or serve as a dressing on mixed garden salad.
In a large mixing bowl, combine cake mix and pudding mix. Add eggs, oil, orange juice, liqueur Galliano and vodka. Beat on low speed of electric mixer for 1/2 minute. Beat on medium speed for 5 minutes, scraping bowl frequently. Pour into a greased and floured fluted 10-inch Bundt pan. Bake at 350° for 45 minutes. Cool in pan for 10 minutes. Remove from pan; pour on glaze while still warm.
Grease casserole with butter, combine rice, celery, onion, water chestnuts, bamboo shoots, salt, curry powder, chicken soup and 1 1/2 cups of the water. Mix well and pour into casserole. Place chicken breasts on top, cover casserole, bake 1 hour and 30 minutes at 350°. Add the remaining water after mixture has cooked for 1 hour.
Cook chicken, celery, onion, salt, pepper and bouillon until chicken is tender and you have a good chicken broth. Remove fat, bones and skin from cooked chicken; set broth aside for later use. Mix flour and Crisco until well blended. Add eggs until you have a sticky yellow dough (must be sticky). Roll out on a well-floured board until very thin. Cut into small bite-size squares. Bring chicken broth to boil. Add potatoes and then drop squares of dough one at a time into broth. Cook for 20 minutes, stirring frequently, or until tender. Add boned chicken and simmer until chicken is heated. If necessary, add more salt and pepper to taste. Serve with a vegetable.
Sprinkle 1 tablespoon of flour and 1/2 cup of sugar in bottom of pie shell. Sprinkle light layer of biscuit crumbs in shell. Sprinkle 1/2 cup of sugar and 1 tablespoon of flour over biscuit crumbs. Pour milk over, just to cover, 2 to 3 tablespoons of butter, more or less. Pour Milnot over all. Sprinkle quite a bit of cinnamon and nutmeg over the top. Now sprinkle brown sugar to cover top. Bake at 400° for 20 minutes. Bake at 350° for 30 to 40 minutes.
Combine cranberry juice, ginger ale and frozen lemonade; stir well. Just before serving, slice sherbet into chunks and add to punch. Stir slightly until sherbet is almost melted and combined. Serves about 25.
In a medium skillet, cook bacon and onion until bacon is brown and onion is tender. Drain off fat. In a 2-quart baking dish, combine the bacon mixture and remaining ingredients. Cover and bake in a 350° oven for 30 minutes. Uncover and bake for 15 minutes more.
Mix dry ingredients together. Add milk, then melted butter. Pour into well-buttered large sheet pan. Pour heated sweetened fruit on top of batter. Peaches are especially good. Add bit of butter on fruit. Bake at 450° until well browned on top, about 30 minutes.
Thaw strawberries. Dissolve jello in boiling water. Add mashed bananas, pineapple (with juice) and strawberries. Pour into jello mold. Let set.
Cook broccoli until tender. Add salt to taste. Drain. Chop cooked broccoli up. Add cheese and butter into hot broccoli. Stir until melted. In a small bowl, mix flour, 1 cup milk and pepper until smooth. Add to broccoli mixture slowly. Add 3 cups milk slowly. Bring to a hard simmer. Serve.
Beat sugar and butter until well blended. Add eggs and molasses. Stir in remaining ingredients. Cover and chill 1 hour. Roll out to about 1/4-inch thick and cut out Gingerbread Boys. Bake at 350° for 10 minutes. Makes 24 cookies.
Heat oven to 350°. Grease an 8 x 8 x 2-inch pan. Mix shortening and sugar well. Add eggs and beat well. Mix in remaining ingredients. Bake about 30 minutes. Don't overbake.
Cook sugar, Karo and water over medium heat until the hard ball stage. Remove from heat and gradually beat syrup into egg whites. Beat until the combined mixture loses gloss and hardens. Drop by teaspoon onto waxed paper.
Heat shortening in large skillet or electric frypan. Brown chops on both sides. Season with salt and pepper. Add bouillon cube dissolved in water. Place potatoes on top of chops. Cover tightly; reduce heat and cook 45 minutes.
Blend two tablespoons butter with 3/4 cups sugar. Add the juice of one lemon, some grated rind, 2 well beaten egg yolks and one cup of milk. Stir in 2 well rounded tablespoons flour. Last fold in two stiffly beaten egg whites. Bake at 350° for nearly an hour. Serve cold with whipped cream. Serves 6, when baked in a pyrex pie dish.
Use a heaping 1/4 cup mix to 1 cup of hot water. Makes approximately 50 cups.
Heat oven to 350°. Combine flour, salt, pepper and oregano; mix well. Pound flour mixture into lamb chops with the edge of a saucer. Heat oil in large skillet over medium heat. Add lamb chops and scallions and cook until chops are browned on both sides. Arrange chops and scallions in a greased shallow casserole. Combine coffee and sour cream; blend well. Pour over lamb chops; sprinkle with cheese. Bake in oven for 30 minutes, or until tender.
Drain pineapple and fruit cocktail. Dice apples and nuts. Mix all ingredients well. Put bananas in last. Chill and serve.
Sift flour. Add sugar, baking powder and salt. Cut in or knead 1/2 cup margarine. Add egg, baking soda, sour cream, vanilla and lemon extracts. Divide dough into 3 sections on a floured board. Pat into sausage rolls and flatten to about 3 x 14-inch long. Put jelly, jam or preserves and chopped walnuts down the center. Fold over and tuck in ends (about 1-inch width). Bake at 350° for 20 minutes. Leave in pan for 15 minutes.
Mix milk and instant pudding and beat until very smooth. Beat in sour cream until smooth. Also, beat in half of Cool Whip. In large container, place layer of graham crackers, layer of pudding and then repeat until pudding is gone, then top with remaining Cool Whip, then chill for 2 hours.
Stir Marshmallow Creme, peanut butter and honey together, then stir in chocolate, raisins and nuts. Shape by spoonfuls into 1-inch balls. Roll in coconut. Chill.
Place the pretzels on greased baking sheets. Place a chocolate kiss in the center of each ring. Bake at 275° for 2 to 3 minutes or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5 to 10 minutes or until chocolate is firm. Store at room temperature. Makes about 4 dozen.
Combine all ingredients in blender. Blend until smooth. Freeze in paper cups or cupcake papers in muffin pan.
Melt on stove margarine and brown sugar. Add nuts, coconut and Rice Chex. Reserve 1 cup. Press in bottom of 9 x 13-inch dish. Spread ice cream over and sprinkle reserved cup of Rice Chex over ice cream. Freeze.
Soften cream cheese and margarine to room temperature. Blend in flour. Shape into a ball and place in refrigerator for 4 to 5 hours. Place on a floured board and roll out to 1/4 inch thickness. Cut with a biscuit cutter. Place in small pieces of ham (cooked) on half of biscuits and fold over, forming a half moon shape. Bake in a 400° oven until brown.
Wash and drain cucumbers, onions and green peppers. Put in layers; sprinkle with salt. Cover with ice for 3 hours. Combine remaining ingredients; heat to boiling. Add drained cucumbers, onions and peppers. Bring to a full boil again. Simmer 3 to 4 minutes. Pack hot in jars. Seal.
Let set until soft enough to make ball, then cover with nuts. Refrigerate until time to serve.
Cook the butter and brown sugar on low heat 2 minutes. Add the milk and bring to a boil. Remove from heat and add sifted powdered sugar until of right consistency.
Cook in heavy saucepan until clear and thick or to 250° on a candy thermometer. Add the Carnation milk (take pan off burner), adding a small amount at a time. Stir into hot mixture until milk is all used. Continue cooking, stirring constantly to 240°. Add 1 teaspoon vanilla and pour into greased pan to cool. When cold, cut and wrap each piece in waxed paper.