HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir first 3 ingredients together and gradually add water and oil. Cook over medium heat until warm. Remove and add food coloring as desired. Knead until solid. Store in closed container.
1. Drain peas and place in suitable mixing bowl. 2. Dice cheese and sweet pickles and add to peas. 3. Add 2-4 Tbsp. mayonaise and spices to taste. 4. Mix and chill.
Mix sugar, flour and salt together in a large bowl. In a pan on stove, bring margarine, water and cocoa to a boil. Pour into dry ingredients. Add sour cream, eggs and soda. Batter will be thin. Pour into a greased and floured 10 x 15 1/2-inch pan. Bake 20 to 25 minutes at 350°.
Heat sugar, cornstarch and water. Cook until clear. Remove from heat. Add gelatin and stir well. Line shell with berries. Pour cooked mixture over strawberries. Chill 2 to 3 hours. Serve with Cool Whip.
In large skillet, brown first four ingredients in shortening; add salt. Stir in water and bring to a boil. Add spaghetti, broken into 2-inch pieces. Cook uncovered 12 to 15 minutes; stir in tomatoes and ketchup. Simmer 10 minutes.
Cook chicken until tender and chop. Saute garlic and onion in oil. Place all ingredients in large cooker and simmer. Serve with shredded Cheddar cheese on top of each bowl of soup.
Add onion to hamburger meat in large skillet. Brown and drain. Prepare rice according to instructions on package. Add margarine; stir until melted. Add corn, soup, grated cheese and hamburger mixture. Stir until well blended. Bake 30 minutes at 350°. Remove from oven, sprinkle some cheese on top and for color you can sprinkle on some paprika.
Brown meat; drain. Stir in spaghetti sauce, macaroni and mayo; heat thoroughly. Sprinkle with cheese.
Mix all ingredients and bake in a covered casserole at 275° for 4 hours or in a crock-pot, set at low, for 4 hours.
Flour and salt meat, then brown on both sides in frying pan. Drain meat on paper towel, then put in crock-pot. With meat drippings in frying pan, put flour to make gravy. Add soup and 1 can of water and after gravy thickens, pour over meat. Add onion. Let cook on high for 1 hour or until meat is tender or on low all day.
Optional: Can use fresh veggies, partially cooked in microwave, instead of frozen ones.
Mix margarine and sugar. Beat well until smooth. Add eggs. Add vanilla, flour and cocoa. Blend. Fold in nuts and coconut. Bake in greased 9 x 13-inch pan for 35 minutes at 350°. Spread over hot cake 1 jar marshmallow cream.
Beat cream cheese and sour cream until fluffy. Gradually add sugar, vanilla, lemon juice, salt and eggs, one at a time, beating well after each addition. Pour into crust. Bake at 325° for 25 to 30 minutes. Chill 3 hours. Top with cherry pie filling or your favorite topping.
You will need a 9 x 13-inch greased pan. Cream together butter and sugar; add eggs, sour cream and vanilla; mix. Sift together and add flour, baking powder and baking soda. Beat just enough to mix together. Add 1/2 package chocolate chips. Mix and place in greased pan. Mix rest of chips with confectioners sugar and as much cinnamon as desired. Sprinkle on top of cake batter before baking. Place in 350° preheated oven. Bake at 350° for 30 minutes.
Combine all ingredients and mix well. Fill each muffin tin 3/4 full. Bake in a 475° oven until golden brown. Muffin tins do not need to be greased. Yields 24 biscuits.
Dredge pork chops in flour and brown in olive oil in cast iron skillet. Add onion and garlic. Stir in tomato paste, boiling water and cooking wine. Add lemon rind, cracked pepper and salt. Bring to a boil. More water and wine can be added if sauce does not cover meat. Cover and lower heat to simmer until tender, 2 hours or more. Even better if cooked, refrigerated overnight and reheated!! Serve with saffron rice.
Saute in butter the onions, celery and mushrooms. Cook broccoli. Melt cheese and soup. Put all together with a dash of Tabasco sauce.
Beat all ingredients well except for flour. Add flour to mixture. Make into small balls and flatten with fork. Bake at 350° until browned.
In a small bowl, combine cheese, mayonnaise, mustard and thyme; mix well. Spread about 1 1/2 teaspoons cheese mixture on each bread slice. Place slices on ungreased cookie sheet. Broil 4 to 6 inches from heat for 2 to 4 minutes or until hot and bubbly. Makes 16 appetizers.
Mash the potatoes with butter and mix with beaten eggs and grated cheese. Add the seasonings and blend thoroughly. Form the potatoes into patties and dust with flour on all sides. Fry in heated oil. Drain on paper towels and serve.
Preheat oven to 350°. Cream butter and eggs. Add sugar and flour, then Karo syrup. Add pecans which have been floured. Add flavoring. Pour batter in pie shell. Bake at 350° until firm.
Mix all ingredients and chill an hour. Then roll into cheese ball and roll in pecan pieces. Wrap in wax paper or Saran Wrap and refrigerate. The longer it sets, the better it gets.
Mix all ingredients in medium size bowl. Place racks of ribs in large Ziploc bag. Pour marinade over ribs. Seal bag. Place in fridge at least 4 hours, turning occasionally. Grill 30 to 35 minutes, basting often and turning. Okay with pork or beef; unique sweet flavor.
Melt butter; add marshmallows. Heat on stove at low; remove from heat when marshmallows are melted. Add cornflakes; stir well. Drop mixture by teaspoon onto wax paper. Let cool.
Brown the ground beef in a frypan; drain off fat. Simmer sauce in a saucepan. Drain pasta after it is cooked. Put one layer of sauce and meat in 9 x 13 baking dish. Continue layering sauce, pasta and cheese. Save some cheese for topping. Bake 20 minutes at 350° or until cheese is bubbly.
Fry pork chops first, but not fully done. Crumble bread; add onions, celery, salt, pepper and butter. Mix well. Lay pork chops on cookie sheet. Put breaded mixture on top of pork chops. Bake at 350° for 15 to 25 minutes.
Mix dry Jell-O and pineapple in a saucepan. Bring to a simmer; set aside to cool.
Saute onion and green pepper in oil until tender. Add sausage and cook until red color disappears. Add crumbled ground beef and cook until red disappears. Add remainder of ingredients. Mix well and simmer slowly several hours, stirring periodically. Let cool and refrigerate to allow grease to come to the top and remove.
Cook vegetables as directed. Mix grated cheese, mayonnaise, celery and onion. Spread over mixed vegetables. Mix cracker crumbs and margarine and spread over mixture. Cook at 350° until begins to bubble.
Cook and drain broccoli. Add 1/2 stick oleo and cheese. Place in greased casserole dish. Crush Ritz crackers and mix with 1/2 stick oleo, melted. Sprinkle over hot broccoli. Bake for 20 minutes at 350°.
Preheat oven to 350°. Line cookie sheet with foil. Lay crackers side by side (one layer only). In saucepan, melt butter. Stir in sugar. Cook and stir for 1 minute. Drizzle over entire surface of crackers. Sprinkle with coconut. Bake at 350° for 8 to 10 minutes. Cool on rack. Stores airtight for up to a week. Contains 46 calories each.
Mix in blender. Slowly add oil in a slow stream; process until smooth. Cover and chill.
Dissolve yeast and add remaining ingredients and then spoon into greased muffin tins. Bake at 400 for 15-20 minutes. Adjust baking time if using a dark, non-stick pan. These make up nicely in the mini muffin tins also. Batter will keep in refrigerator for several days.
Melt margarine. Add sesame seeds, sugar, broken noodles, and almonds. Brown, stirring frequently. Cool to room temperature. Wash and chop Bok Choy and onions with tops. Make dressing of last 4 ingredients. Combine them and shake in pint jar. Just before serving, toss greens, noodles mixture and dressing.
Cook sugar, syrup and water until it forms a hard ball in water. Beat into stiffly beaten egg whites until creamy. Add vanilla and nuts. Beat until it stands in peaks. Drop on wax paper.
Put all ingredients in bowl. Stir with wooden spoon until all ingredients are thoroughly mixed together. Bake in 9 x 13-inch pan in 350° oven for 35 to 45 minutes.
Mix cake mix with strawberries, egg yolks, water, gelatin and salad oil. Blend well. Beat egg whites until stiff; fold in batter. Bake in 9 x 13-inch pan at 350° for about 1 hour or until done.
Several hours before making bread, chop walnuts and add to maple syrup. Let stand or soak overnight in refrigerator. Preheat oven to 350°. Combine sugar, egg, milk and biscuit mix. Beat at high speed for 30 seconds. Stir in nut mixture and pour into 2 well-greased loaf pans. Bake at 350° for 1 hour. Cool before slicing. Yields 2 loaves.
Soak gelatine in cold water. Heat milk until hot, but not boiling. Remove from heat. Add gelatine, sugar, vanilla and salt. Cool. When cool, add 3 cups cream. Melt butter and heat nuts until crisp. Add 2 cups brown sugar. Mix well into butter mixture. Add nut mixture to ice cream when partly frozen.
Bring oleo, cocoa, shortening and water to a boil. Pour over sugar and flour. Add buttermilk, baking soda, eggs and vanilla. Bake in a greased oblong pan at 375° for 20 minutes.
Chop broccoli and onion into small pieces. Add raisins and crumbled bacon. Combine vinegar, mayonnaise and sugar. Pour over broccoli and mix well. Refrigerate overnight.
Cook carrots until tender, drain most of water, leave a little in bottom. Set carrots aside, add butter and brown sugar to water. Simmer for 2 minutes. Put carrots back in mixture. Coat them good. Let set for a while to absorb the flavor.
Stir violets into honey. Place jar on a cloth in a pan of water (filled to neck of jar). Bring to a boil; simmer for 30 minutes. Remove from pan; leave to cool. Infuse for 7 days. Warm the honey, strain out violets and pour into a clean jar. A lovely Victorian treat!
Beat together mashed bananas and eggs until creamy. Add flour and baking powder and beat well. Stir in sliced bananas. Pour mixture into an oiled and floured 8-inch square baking pan. Sprinkle with chopped nuts. Bake at 350° for 25 minutes or until browned.
Wrap 1/2 slice of bacon around a water chestnut; secure with a toothpick. Put on a cookie sheet. Bake in a 350° oven until bacon is cooked. Mix 1 cup ketchup and 1 cup sugar. Put chestnuts wrapped in bacon after bacon is cooked in casserole dish; pour sugar and ketchup mixture over. Warm in oven and serve as appetizers with a napkin while having a drink. Delicious.
Spray wok. Stir-fry chicken. Stir-fry onions, celery and garlic. Add mushrooms, sprouts, snow peas, cashews, ginger, soy and chicken. Heat until veggies are tender and chicken is done.
Sift together first five ingredients three times. Add water. Fold in Miracle Whip and vanilla. Bake at 350° in two 8-inch pans. Does not take as long as other cakes.
Add all prepared ingredients in a 13 x 9-inch rectangular pan. Bake at 350° for approximately 25 to 30 minutes.
Mix the melted butter and brown sugar; cool 15 minutes. Add to the remaining ingredients; mix. Put in a 9 x 12-inch greased pan. Bake for 40 minutes in a 325° oven. Cool; cut into squares.
Mix milk, lime juice and pineapple thoroughly. Pour into crust. Top with whipped topping. Refrigerate for at least 3 hours before serving.
Thaw berries. Place berries and their juice in blender; blend until smooth. Add half of yogurt or ice cream; blend. Turn off and scrape down the sides. Add remaining yogurt or ice cream; blend. Pour into glasses. Yields 3 or 4 servings.
Set oven at 400°. Beat egg whites until stiff. Add sugar gradually. Add vanilla, nuts and chocolate chips. Drop by coffee spoon on greased cookie sheet. Turn oven off. Put cookies in oven and leave overnight. Yields 60 to 70 cookies.
With hands, mix butter and cheese. Add in baking powder, salt, red pepper and 2 cups flour. Slowly add in last cup of flour (may not use all) to consistency. Bake at 375° until light brown.
Boil corn syrup, water and sugar to 230°. Add Spanish salted peanuts and continue boiling until reaches 300°. Remove from stove and add butter, vanilla and soda. Stir and pour immediately on large, buttered cookie sheet.
Knead to form dough. Roll out 1/4-inch thick. Cut with cutters. Make a hole. Bake at 350° for 20 to 30 minutes or until crisp. Cool.
Combine in blender. Pour over one cut up chicken in a baking dish. Bake at 350° for 1 1/2 hours.
Rinse crabs under cold water and drain. Coat them in mixture of bread crumbs, flour, salt and pepper. Put 1/8 inch oil in a large frying pan, and fry them over medium heat, about 4 minutes on each side, until nicely browned.
Mix. Place in refrigerator overnight. Top with buttered bread crumbs. Bake at 350° for 45 minutes.
Melt chocolate over lowest heat. The microwave works well at 50% power. Add ice cream by small spoonfuls, beating with spoon after each addition. Add nuts, if desired. Remove from heat. Spoon in buttered 9 x 13-inch pan. Refrigerate until set, about 1 1/2 hours. Keep in cool place. When chilled, this fudge can be rolled into balls and rolled in ground nuts. You may want to eliminate the nuts in the fudge then.
Beat until it thickens; spread on cream cheese mixture. Spread on remaining Cool Whip. Add finely chopped nuts over top for garnish.
Combine all ingredients and mix thoroughly. Keep refrigerated. Will keep for 1 month. Can be used for grilling out, as a dip, to marinate meat, as a Sloppy Joes mixture, etc.
Brown ribs. Putting salt and pepper on the spareribs before browning them is optional. Mix all ten of the remaining ingredients together. Place spareribs in this mixture. Marinate in refrigerator overnight. Bake 2 1/2 hours at 300°.
In a large skillet, cook the onions in the butter, covered, over moderately low heat, stirring until they are softened. Add the peas, mint and salt and pepper to taste and cook the mixture, stirring occasionally, until the peas are heated through. Serves 4 to 6.
Cook cauliflower in small amount of salted water for 15-20 minutes. Drain well. Prepare stuffing according to package. Break up cauliflower and place in greased baking dish. Cover with stuffing and bake at 350 degrees for 30 minutes.
Combine ingredients, blending thoroughly. Store in refrigerator in tightly covered container. Use as needed. Excellent on potatoes, steak, bread, crackers or for seasoning vegetables. Makes 1 cup.
Bake cake mix according to directions in a jelly roll pan for 15 minutes; cool. Cream together cream cheese, pudding and milk and spread over cake. Sprinkle pineapple over cake. Top with Cool Whip. Garnish with shredded coconut, chopped nuts and maraschino cherries. Refrigerate and serve cold. Better made day before serving. Serves 15 to 20 large portions.
Lightly brown eggplant in hot oil. Place in layers in 1 1/2 quart casserole dish. Add layers of sliced tomatoes. Sprinkle tomatoes with a little marjoram and onion powder. Add grated cheese. Bake uncovered at 350° for 20 to 30 minutes.
Toss first 3 ingredients and put in casserole dish. Pour water over the fruit. Mix topping and pour over fruit and bake for 1 hour at 350°.
Place apples in a crock-pot. Cover and cook on low for 12 hours, then add remaining ingredients. Stir and cook for 12 more hours on low. Place in hot canning jars and seal.
Mix ingredients and refrigerate at least 1 hour. Can be prepared 1 day ahead.
Press chopped cucumber between paper towels to remove excess moisture. Combine cucumber and remaining ingredients in small mixing bowl, stirring until well blended. Cover and chill dressing thoroughly. Serve dressing with salad greens. Yields 4 1/2 cups.
In 3 quart saucepan combine all except sherry. Bring to boil. Remove from heat. Stir in sherry. Serve hot in cups or soup bowls.
Crust: Place rolled oats and almonds in 9-inch square, glass pan and toast at 350° for 5 minutes. Add brown sugar and melted butter, then toast again for 5 more minutes. Remove from oven and cool completely. (Save 1/2 cup crumbs for top.)
Cook apples, sugar and butter on stove in a saucepan. Add cinnamon and vanilla. Roll out can biscuits and add a teaspoon to each biscuit. Fold over and fry in a skillet of hot oil. Just like grandma made. Sprinkle with cinnamon-sugar. Very good.
Mix orange juice with milk. Beat in pudding mix on low for 2 minutes. Stir in sour cream. Refrigerate for 2 hours.
Combine first four ingredients together. Mix well. In a separate bowl, add buttermilk. Dip chicken pieces or chicken breasts into buttermilk and then into batter. Place into foil lined pan (13 x 9-inch). Cover with foil. Bake at 400° for 45 minutes. Remove from oven, uncover and pour melted butter over chicken. Bake, uncovered, an additional 15 minutes at 425°.
Cream the margarine and sugar. Add egg, flour, soda, cream of tartar and salt. Put on pizza pan. Bake at 350° for 12 to 14 minutes. Cool.
Go through crab meat and check for shells. Break bread into small pieces; moisten with milk. Mix ingredients; shape into cakes. Refrigerate and let set up. Fry quickly until brown. Makes 4 to 6 cakes.
Mash sweet potatoes with all ingredients except marshmallows and cinnamon. Place sweet potatoes in a casserole dish and bake for 1/2 hour at 350°. Top with marshmallows, sprinkle with cinnamon and bake 15 minutes more before taking out of oven.
Pour cherries into a 9 x 13-inch pan. Sprinkle sugar over cherries. Pour or spoon pineapple over cherries and sugar. Add the cake mix over all. Cut oleo and spread over cake mix, then spread or sprinkle coconut over oleo. Sprinkle pecans over all. Cover with foil lightly; bake at 325° until done.
Do not dilute Cheddar cheese soup. Roll one stick of asparagus in 1 triangle roll. Bake until brown. Warm soup and pour over asparagus rolls. Serve.
Thaw potatoes about 20 minutes. Mix with other ingredients and top with crushed cornflakes. Bake in greased pan at 325° for 1 hour 30 minutes.
Combine cornmeal, salt and margarine. Stir in boiling water. Beat well. Add milk, eggs and baking powder. Turn into greased casserole. Bake at 400° about 30 minutes or until done.
Combine oil, vinegar, Worcestershire sauce, mustard, pepper, sugar, salt, Tabasco sauce and garlic. Set aside. Cook tortellini following package directions until al dente, about 15 minutes. Drain. Spoon into large bowl. Toss dressing with pasta. Cool to lukewarm. Fold in remaining ingredients. Refrigerate, covered, several hours or overnight. Remove 1/2 to 1 hour before serving. Toss lightly before serving.
Mix all ingredients in rice cooker and cook for approximately 30 minutes, or place in a large casserole dish. Cover and bake at 350° for 30 minutes. Yield: 8 servings.
Place in large container first 5 ingredients in layers. Mix mayonnaise and sour cream. Spread over top of layered vegetables. Sprinkle with Swiss cheese.
Preheat oven to 350°. Boil potatoes until done. Pour off water. Peel and mash potatoes with potato masher. Add sugar, butter and eggs. Mix thoroughly. Add nutmeg, ginger, lemon extract and milk. (Use your own recipe for pie crust.) Pour mixture into 2 pie crusts. Bake 60 minutes. Cool before cutting. Use half ingredients for 1 pie.
Make meatballs. Mix applesauce and cornflakes. Let soak. Blend next 5 ingredients and pour over meatballs. Sprinkle with onion. Bake at 350° for 45 minutes to 1 hour.
Mix well all ingredients. Shape into small balls. Grease cookie sheet. Bake for 10 minutes at 425°.
Do not use light sour cream. Thaw coconut and mix with sugar and sour cream. Leave in refrigerator overnight.
Brown meat and onions; drain. Add rest of ingredients. Mix well. Pour into a 13 x 9 x 2-inch casserole dish. Sprinkle noodles over top. Bake at 350° for 1 hour.
Mix together the oil, vinegar and soy sauce. Combine salt, pepper and rosemary. Cut garlic in half. Thinly slice the other 2 cloves. Loosen skin of chicken breast; brush half of the vinegar mixture under the skin. Pat half of spice mixture. Slip thin slices of garlic under skin in various locations. Rub skin and inside breast cavity with garlic halves. Brush other half of liquid mixture on skin. Put other half of spice mixture on skin. Bake in 350° oven for 1 hour and 15 minutes.
Wash and scrub potatoes; boil in jackets until tender. Let cool only enough to peel and slice. Heat water and dissolve bouillon cube. Pour stock over warm potatoes; add onion and celery. Mix remaining ingredients in blender until smooth. Pour over potatoes. Serve chilled or at room temperature. Served 4 to 5.
Sift dry ingredients into bowl. Cut in shortening until mixture is coarse and crumbly. Add buttermilk and stir until mixture clings together. Knead for several minutes. Roll into round loaf. Flatten to fit on ungreased cookie sheet. Prick entire surface with fork. Bake at 350° for 20 to 25 minutes or until brown.
Debone chicken and tear into pieces. Grease baking dish with butter. Place chicken in dish. Mix soup and sour cream. Pour over chicken. Melt butter and mix with 1 package of crushed crackers. Mix well and sprinkle over top of chicken. Bake at 350° for 25 minutes.
Heat oven to 350°. Mix meat, onion soup mix, milk and egg. Press mixture firmly into ungreased loaf pan 13 x 9 x 2-inch, leaving space around all sides. Mix remaining ingredients and spoon over meat loaf. Bake 1 hour, uncovered.
Beat egg, soy sauce, sherry, ginger and garlic salt together in a pie plate. Sprinkle bread crumbs on wax paper. Dip each pork chop into egg mixture, then press into bread crumbs, coating evenly on both sides. Arrange in a single layer on baking dish. Bake at 350° for 30 minutes. Turn and bake 30 minutes more or until chops are tender and show no pink.
Brown ground meat with onions; drain. Break up into little bits. Put all in crock-pot for 6 to 8 hours.
Cream sugar and oleo together. Beat in egg yolks, flour and milk. Add juice of lemon and grated rind. Fold in 3 beaten egg whites. Bake in unbaked crust until firm (30 to 40 minutes) at 350°.
Heat oven to 350°. Brown meat and drain. Stir in salsa, corn, Miracle Whip and chili powder. Layer 1/2 of meat mixture, chips and cheese in 2-quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and tomatoes, if desired. Makes 6 servings.
Brown beef. Saute onions, celery and peppers. In large pot, combine tomato juice, hot sauce, garlic powder, Worcestershire sauce, pepper, salt, chili powder, tomatoes and catsup. Add beef, onion and pepper mixture to pot. Cook 3 hours, then add beans. Delicious.
Mix all but last two ingredients together with hands and make into balls. Melt chocolate chips and paraffin in top of double boiler. Keep over hot water while dipping balls. Using toothpicks, dip balls into chocolate and place on waxed paper to set.
In a large cooking pot, stir flour and oil together until thoroughly mixed together. Keep stirring mixture until flour is cooked or until turns a light brown. Mix green peppers, onion, tomatoes and mushrooms. Pour water until vegetable is covered or until you have thickness you prefer. Cook until vegetables are cooked thoroughly. Add seasoning at this time. Add shrimp and crab or any meat you prefer. Shrimp cooks in seconds, when skin turns pink shrimp is done. You can serve over rice or as a soup.
Place bread slices on cookie sheet covered in aluminum foil. Layer bread slice with a slice of cheese, tomato and bacon. Broil 2 to 3 minutes, until cheese melts and bread turns crispy.
Prepare and bake cake in two 9-inch round cake pans according to package directions. Remove from pans and cool as directed. Place unpeeled bananas on baking sheet. Bake in a 350° oven for 25 to 30 minutes or until very soft. Remove bananas from peel and place in container of electric blender. Add butter, sherry and sugar. Blend until smooth. Cool slightly. Slice each cake horizontally. Place one layer on plate; spread with 1/3 banana filling. Repeat with two more layers and remaining banana filling. Top with remaining cake layer. Frost top and sides of cake with Whipped Cream Frosting. Refrigerate until ready to serve.
Heat oven to 350°. Grease a 15 x 9-inch pan. In a large bowl, combine the cake mix, just 6 tablespoons oleo and 1 cup oats. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add egg. Mix until well blended. Press into prepared pan. Pour pie filling over crust and spread to cover crumbs. To reserved crumbs, in a large bowl, add remaining 1/2 cup oats, 2 tablespoons oleo, nuts and brown sugar. Beat until mixed. Sprinkle over cherry mixture. Bake at 350° for 30 to 40 minutes until golden brown. Cool completely. Serve with Cool Whip, if desired.