HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small pan, combine beaten egg yolks, sugar, 2 tablespoons pineapple juice, butter and salt; stirring constantly on low heat until thickened, about 3 minutes. Remove from heat, let cool slightly. Beat cream until whipped.
Soak beans overnight or cover with hot water and soak for 2 hours. Bring to boil and then add the bacon, brown sugar, thyme, half of the chopped onions and garlic. Simmer until beans are tender.
Cream butter and sugar; add eggs and beat. Bring Coca-Cola to a boil with cocoa and add to butter mixture. Add vanilla, buttermilk, flour, baking soda and marshmallows last. Pour into well-greased 13 x 9 x 2-inch pan. Bake at 350° until done. Ice while cake is hot.
Reserve 1/2 cup apricot nectar. Mix and bake in tube pan at 350° for 1 hour. Pour reserved nectar over hot cake.
Heat oven to 425°. Dip chicken in 1/2 cup Pet milk. Roll in flour, salt and pepper. Melt oleo in 13 x 9-inch pan. Put chicken in skin side down. Bake 30 minutes. Turn chicken. Pour around chicken the soup, 3/4 cup Pet milk and water. Bake 30 minutes more or until drumsticks are done. Remove chicken. Stir gravy well.
Bake any chocolate cake mix in a 9 x 13-inch pan. Let partially cool. Poke holes all over cake. Pour sweetened condensed milk and butterscotch topping over cake so it soaks into holes. When entirely cool, cover with Cool Whip mixed with 2 crushed Heath bars.
Mix first 5 ingredients well and make into 5 to 6 hamburger patties. Cut large pieces of foil. Place each patty in a piece of foil. Close foil and begin to broil. When patties are about half done, remove from broiler. Combine rest of ingredients and place potato mixture on top of patties; broil until done. Total cooking time: about 30 minutes.
Mix first 5 ingredients and set aside. Melt oleo in 13 x 9-inch pan and coat well. Pour bread in pan and level off. Bake at 350° for 1 hour.
Combine last 3 ingredients and set aside (1/4 is for topping). Cream sugar and butter; add eggs, vanilla, sour cream and milk. Beat until smooth. Add dry ingredients. Spoon 1/2 batter in greased loaf pan. Sprinkle with remaining cinnamon mix. Pour rest of batter on top. With spatula, cut through batter and swirl. Sprinkle reserved cinnamon mix on top. Bake at 350° for 60 minutes. Cool 10 minutes before removing; then cool.
Mix together the tomatoes and enchilada sauce or salsa; set aside. Brown the ground beef and add the taco seasoning. You can either add onions here or wait to layer them when assembling.
With macaroni, chopped celery, onion and parsley in a large bowl, combine all other ingredients except lettuce. Stir to blend; pour over macaroni mixture. Toss to blend; refrigerate. Serve on shredded lettuce.
Heat oven to 350°. Melt margarine in saucepan. Blend in flour and bouillon. Gradually stir in milk and continue stirring as it comes to a boil. Remove from heat. Stir in chicken and mushrooms. Arrange broccoli in 2-quart casserole; spoon mix over broccoli evenly. Sprinkle with cheese. Makes 4 servings.
Brown meat in a large saucepan; drain. Stir in water, tomatoes, carrots, mushrooms, barley, garlic and oregano. Bring to a boil; reduce heat. Cover; simmer 10 minutes or until barley is tender. Season to taste. Stir in Velveeta until melted. Makes 6 (1 cup) servings.
Dissolve baking soda in a couple of teaspoons of water. Cream together sugars and shortening. Add eggs and vanilla, then add the rest of the ingredients gradually. Divide into 5 rolls 8-inches long and wrap in wax paper. Freeze. Slice off 1/4-inch thick. Place on cookie sheet and bake in a 350° oven for 10 minutes.
Fry fat back and remove from grease, cut up onions and saute in grease until clear, add soup and catsup, salat and pepper and simmer about 1 hour, stirring often as it sticks easily. Continue cooking till fish are fork tender. Serve over rice. Very good when camping or on a cold day.
Cook rice with milk and cream for about 1 1/2 hours in a 2-quart double boiler. Remove from heat. Add beaten egg, vanilla and sugar. Stir well. Serve warm or cool.
Mix cabbage and salt; let stand 1 hour. Heat sugar, vinegar, water and celery seed to a boil. Boil and stir 1 minute. Cool to lukewarm. Drain cabbage; stir in celery, peppers, carrots and onion. Stir vinegar mixture into cabbage mixture. Spoon into 3 (1 pint) freezer containers. Remove from freezer 8 hours before serving. Place in refrigerator to thaw.
Add boiling water slowly to corn meal, stirring constantly. Let stand until cool. Mix salt, sugar and baking powder with beaten egg yolks. Add milk. Add milk mixture to cooled corn meal. Beat vigorously. Add melted shortening. Fold in beaten egg whites. Bake in well-greased deep baking dish or pan at 400° for about 40 minutes. Serve by spoonfuls from baking dish. Eat warm with butter.
Heat vinegar, sugar and oil until sugar dissolves. Mix all other ingredients and add vinegar, sugar and oil mixture. Let stand in refrigerator overnight. Drain 1 1/2 hours before serving.
Combine dry ingredients; set aside. Cream margarine and sugar. Add beaten eggs and buttermilk; mix well. Add dry ingredients; mix well. Add jam, coconut, raisins, vanilla and pecans. Pour into floured and greased cake pans. Will probably have to use at least 3 cake pans. Can use four. Bake at 375° for 30 to 40 minutes. Cool on rack for 10 minutes before turning out of pans. Cool completely.
Microwave Directions: Pierce potatoes with a fork. Microwave on High for 10 to 30 minutes or until tender, turning once halfway through cooking. Let stand while preparing topping. Place ground beef in a 1-quart microwave-safe casserole. Cover with microwave-safe waxed paper. Microwave on High for 3 1/2 to 5 minutes or until no longer pink, stirring once and breaking into small pieces halfway through cooking time; drain. Add spaghetti sauce and corn; cover. Microwave on High for 4 to 5 minutes or until very hot, stirring once halfway through cooking. To serve, cut potatoes in half lengthwise; top with meat mixture and cheese. Yield: 6 servings (260 calories).
Mix the first 4 ingredients until moistened. Form into small balls. Melt the chocolate chips with paraffin. Dip balls in chocolate. Chill on waxed paper. Use toothpicks to dip.
Boil potato until tender; mash well. Add vanilla. Add enough sugar to make stiff dough. Roll out on powdered sugar board and spread with peanut butter. Roll into log and slice.
Beat eggs and add cottage cheese. Add sugar and stir well. Add whipping cream and stir. Bake at 350° for 45 minutes and then bake at 300° for 15 to 20 minutes.
Bring sugar, milk and shortening to a boil. Take off heat. Add remaining ingredients and stir. Spoon out on wax paper and refrigerate.
In kettle, cook celery and onion in butter until tender. Stir in flour until smooth. Add water, bouillon, pepper and vegetables; bring to boil. Reduce heat; cover and simmer 15 minutes. Add milk and cheese. Cook and stir until cheese melts. Do not boil.
Mix cake and put in greased and floured 9 x 13 inch cake pan. Bake at 350° for 40 minutes. After cake is cooled, poke holes through with a fork.
Marinate water chestnuts in soy sauce for at least 1 hour. Drain chestnuts. Roll each in brown sugar and wrap each chestnut in 1/3 strip of bacon. Secure with a wooden toothpick. Bake at 350° until bacon is done.
Mix in pan, sugar and cocoa. Add butter, milk, syrup and salt. Stir and bring to a full boil. Boil vigorously, stirring occasionally, for 3 minutes. Cocoa syrup must become thick and coat the spoon. (So be sure the mixture boils hard.) Cool. Beat in powdered sugar and vanilla. Add 1 cup nuts. It is usually ready to spread after it is mixed well. If not, let stand a few minutes, then spread.
Sift dry ingredients. Add oil and eggs. Beat 2 minutes at medium speed, scrapping bowl often. Stir in carrots, nuts and raisins. Bake in floured and greased pan, 9 x 13 inch, in 350° oven for 55 to 60 minutes.
Mix first four ingredients. Add water and lemon juice. Cook and stir over medium heat until thick. Remove from heat. Add butter and vanilla. Cool.
Melt butter in deep pan. Combine next six ingredients well and pour over butter. Place fruit into batter. Bake 40 to 60 minutes at 350°. Delicious made with peaches, blueberries or apples.
Spread pineapple in casserole dish. Mix sugar, flour and cheese: pour over pineapple. Cover with crushed crackers. Pour melted butter on top. Bake at 350° for 15 to 20 minutes or until crackers are brown. If adding nuts, roast them before mixing them with crushed crackers.
Cream together the sugar and margarine; add next 6 ingredients, blending well. Stir in oats and nuts. Place by teaspoonfuls on cookie sheet. Bake at 375° for 9 minutes. Makes 2 1/2 to 3 dozen cookies.
Mix in heavy saucepan butter, milk, sugar and salt. Bring to a boil, stirring constantly. Boil 4 to 5 minutes. Remove from heat; stir in marshmallows, chips, nuts and vanilla. Stir 1 minute. Pour in 8-inch pan.
Sprinkle yeast on lukewarm water in large bowl. Add sugar, egg, oil and salt. Add 2 cups flour. Beat well. Add remaining flour; mix well with hands. Remove dough from bowl. Grease bowl and return dough. Cover with towel; let rise in warm place until double in bulk, approximately 1 1/2 hours. Punch down. Divide into 2 balls. Roll or pull out to rectangle 12 to 18 inches. Melt 3 tablespoons butter or oleo. Spread enough to cover dough. Sprinkle brown sugar, 3/4 cup to cover and 1/4 cup cinnamon. Roll up and pinch ends. Place cut side down on greased 8-inch cake pan. Let rise again until double. Bake at 350° for 20 to 25 minutes or until brown. Cool and frost. Makes 2 dozen.
Put bread crumbs in deep bowl; stir in oil with a fork until evenly distributed. Add seasonings and stir. Can be stored in refrigerator or until ready to bake chicken.
Mix vanilla wafers and melted oleo; press into a 9 x 12 x 2-inch dish (casserole). Beat sugar, butter, egg yolks and vanilla until creamy. Spread over crust. Layer on pineapple and bananas. Spread on Cool Whip. Top with cherries and pecans; chill at least 4 hours.
Place shortening and butter in a large bowl. Pour boiling water over. Let cool. Dissolve yeast in lukewarm water. Add eggs, sugar, salt, and cold water to first mixture. Add yeast. Stir in 4 c. flour til smooth. Then add 4 more c. flour and mix well. Place in a greased bowl, let stand in refrigerator covered at least 4 hours or overnight. Punch down. Place on floured surface and knead lightly. Shape into rolls, place in greased pan, let rise till double in bulk. Bake at 400° for 20 minutes. Yield - 4 dozen.
Allow cream cheese to soften and combine with cheese and ranch dressing mix. Form into a ball and roll in chopped nuts. Serve with crackers.
Cream sugar, butter, flour and vanilla together. Add the water. Pare apples and quarter them. Place in baking dish and pour mixture over all. Sprinkle cinnamon on top. Bake until apples are tender at 350° or 375°.
Cream butter and sugar. Add 6 eggs, one at a time, and beat until smooth. Add vanilla. Add cake flour, alternating with whipping cream. Bake at 300° for 1 1/2 hours. It is the whipping cream that makes the pound cake so moist.
Bone and skin chicken breasts. Arrange in lightly greased casserole dish. Top each breast with cheese. Combine soup and wine. Mix well. Spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over top. Bake at 350° for 45 minutes.
Preheat oven to 375°. In 8 x 12-inch baking dish, combine hot bouillon, uncooked rice and seasonings. Top with sliced carrots. Bake covered at 375° for 15 minutes. Add fish fillets and sprinkle lightly with paprika. Bake covered at 375° for 15 minutes or until fish flakes easily with fork. Stir rice. Top fish with Cheddar cheese. Bake uncovered 3 minutes. Serves 4.
Cut chocolate fine; melt in double boiler over lukewarm water (115°; higher heat causes chocolate to grey and streak). Stir occasionally. Slice 1 cup almonds in halves lengthwise. Coarse chop remainder of nuts.
Brown hamburger and onion. Spread in a 9 x 13-inch casserole. Place Tater Tots on top of meat. Pour undiluted soup on top of Tater Tots. Spread cheese on top of all this and bake until hot throughout. Bake at 400° for approximately 30 minutes.
Preheat oven to 400°. Lightly grease a 13 x 9-inch baking pan.
Heat oven to 350°. In large mixing bowl on low speed, combine cake mix, 1 egg, margarine and 2 teaspoons pumpkin spice until crumbly. Press onto bottom of 15 x 10-inch pan.
Fry onion, celery and pepper in margarine and let cool. Mix remaining ingredients with cooked vegetable and bake in a large baking dish at 350° for 40 minutes.
Combine sugar, flour, soda, eggs and fruit cocktail. Mix well, pour into greased 13 x 9-inch pan. Sprinkle with nuts, coconut and powdered sugar before baking. Bake 325° for 45 to 60 minutes.
Melt butter in a large saucepan and cook onion until soft. Stir in curry powder, paprika and flour; cook 1 minute, stirring constantly over moderate heat. Gradually add stock and bring to a boil, stirring constantly. Stir in milk, lemon peel and corn, simmering 5 minutes. Break tuna into flakes and stir into soup. Add Parmesan cheese and simmer 5 minutes. Serve. Yum!!
Cream sugar and butter until fluffy. Add all-bran and egg, then beat well. Add water, bananas and maple flavoring. Thoroughly mix in flour, baking powder, baking soda and salt. Stir in raisins and nuts, if desired.
Mix all ingredients and put in greased pan. Cook in 375° oven for 45 minutes.
Cook potatoes (after you have cut into small pieces and cooked chopped onions with them), also chopped celery and bacon bits. When potatoes are done, put in butter. Pour in milk to top of pan and take biscuits and drop small round balls into potato soup boiling. When all biscuits are in, cover and simmer until dumplings are done in soup.
Mix all the ingredients together. Knead it well. Let it sit in the refrigerator until cold. Makes 2 crusts.
Cream sugar and butter or margarine. Add syrup, chopped pecans and vanilla. Add eggs and mix. Pour in an unbaked 9-inch pie shell. Bake at 350° for 50 minutes. Yields one 9-inch pie.
Boil sugar, butter and milk for 1 1/2 to 2 minutes. Remove from heat and stir in pudding. Add to oatmeal and coconut. Drop by teaspoonfuls onto waxed paper. Let cool.
Sift flour into large bowl, adding dry ingredients in order given. Mix quickly and thoroughly into soft dough. Bake in thin layers of any size you want.
Add all ingredients except 2 cups juice and sugar. Shape into balls and pour remaining juice over balls and bring to a boil. Reduce heat and simmer 20 minutes.
Cut fettuccine until al dente. Return to pan. Over low heat gently toss with cream, cheese, butter, salt and pepper. Heat until butter melts and mixture is heated through. Serve immediately. Serves 4 main dishes.
In skillet, render bacon until browned. Remove bacon and add beef (cut in cubes) in small batches. Brown on all sides (if necessary, add butter and simmer). Add carrots, onions, garlic, bay leaf, thyme, wine and salt and pepper. Simmer for 2 hours. Saute mushrooms until lightly browned. Add mushrooms to stew and cook for 10 minutes. Remove bay leaf. Dish may be made up to 2 days ahead and refrigerated. Serve with noodles and wine. Serves 6.
Boil sugar-free Key Lime Pop and add to the dry Jell-O. Stir until dissolved. Add 1 cup sour cream and whip until the sour cream is blended. Put in refrigerator until set.
Puree tomatoes in blender; add other ingredients. Season to taste with garlic powder, celery salt, seasoned salt, etc. Chill several hours before serving.
Wash berries and apples; core, but do not peel apples. Peel all but one orange. Put all of this through grinder. Add can of crushed pineapple and 2 cups sugar; stir and blend well.
Rub salt and pepper over breast. Make cuts 2-inches apart through meat. Place in crock-pot. Melt cubes in hot water and mix with soup and mushrooms. Pour over turkey and cook on high 3 to 4 hours. Lower heat and cook 4 to 5 more hours. Turn halfway through cooking time.
In a 9-inch skillet, heat oil. Add onion, garlic and basil; cook 2 minutes. Add tomatoes and dill. Reduce to low and add scallops. Cook until they turn opaque.
Slice eggplant and sprinkle it with salt. Leave it 15 minutes, then wash it and dry it with paper towel. Heat oil and fry eggplant and bell peppers until golden brown. Drain it on paper towel. Fry garlic in 2 tablespoons oil until lightly golden. Add vinegar and tomato until boil. Arrange eggplant and peppers in a saucepan. Pour the tomato mixture over it. Let it cook for 10 minutes, until the sauce thickens. Let it cool, then serve.
Mix all of the ingredients and bake in an 8 x 8-inch pan for 1 hour at 325°. May use muffin tins. Bake a little less time.
Heat oven to 350°. Lightly spray 13 x 9-inch baking dish with nonstick cooking spray or grease lightly. In large bowl, combine all ingredients; mix lightly, but thoroughly. Place in prepared baking dish and shape into 9 x 6-inch loaf. Bake 1 hour or until juices run clear. Let stand 10 minutes and serve.
Soften cheese; blend mayonnaise, salt, nuts, garlic and red pepper with fork. Make into 2 logs about 8-inches long. Sprinkle chili powder and paprika on wax paper and roll log in it to cover. Wrap logs in wax paper and chill for at least 24 hours before serving.
Lightly butter an 8 x 8 x 2-inch or 9 x 13-inch pan. In heavy 5 quart saucepan, combine sugar, salt, cocoa, milk and corn syrup. Cook, stirring over medium heat, until sugar dissolves. Continue to cook, stirring occasionally, to 234° on candy thermometer or until a little in cold water forms a soft ball. Remove from heat. Add butter. Do not stir. Let cool until pan feels lukewarm. Add vanilla with wooden spoon; beat fudge until creamy, no longer glossy. Stir nuts in quickly. Turn evenly into prepared pan. Refrigerate about 2 hours.
In large bowl, mix all ingredients. Pour into 9 x 12-inch pan (greased light). Bake at 350° for 30 minutes. Mini loaves for 20 minutes.
Beat egg with 1 tablespoon of water. Dip chicken in egg mixture and roll in bread crumbs. Brown in oil in a frypan. Drain fat. Stir in soup, 1/4 cup water, onion and seasonings. Cover and simmer for 45 minutes or until done. Stir occasionally. Just before serving, sprinkle with cheeses and heat until cheese melts. Sprinkle with additional oregano leaves or parsley, if desired. Serves 4.
Preheat oven to 350°. Grease and flour two 9-inch round pans. Mash the sweet potatoes and syrup in a large mixing bowl. Add the cake mix, eggs, oil and cinnamon. Blend with an electric mixer for 1 minute on low speed. Scrape down sides of bowl. Increase the mixer speed to medium and beat 2 or 3 minutes more. Scrape bowl sides again. Batter should be well combined and thickened. Divide into the 2 pans and bake 28 to 31 minutes. Place on wire racks to cool.
Beat cream cheese and powdered sugar together, then add whipped topping and whip. Pour into baked pie crust and put cherry pie filling on top.
Mix the tang and dry pudding in a bowl. Add pineapple and it's juice and stir. Add remaining ingredients and chill.
Combine the first 4 ingredients in a greased shallow baking dish. Sprinkle with nutmeg. Bake (uncovered) in a slow oven at about 275° to 300° for about 2 hours. Stir occasionally during first hour of baking. Add raisins and finish baking, stirring in brown crust as it forms on top.
Bring to a boil over medium heat. Boil to a soft boil stage (240°). This takes about 25 minutes. Stir occasionally. Remove and add 4 tablespoons butter, 8 to 10 drops red food color and 1 cup powdered sugar. Beat by hand until firm. Drop onto buttered wax paper. Use a jar ring to make round.
Brown meat and drain. Stir in mostaccioli, spaghetti sauce, and 1/2 cup parmesan cheese. Spoon into 9x13 inch baking dish. Top with mozzarella cheese and remaining 1/4 cup parmesan cheese. Bake at 375 degrees for 20 minutes.
Cook until thick. Add 1/2 pint whipped cream. Pour over cake and serve.
Roll dough into a 12-inch circle. Fry steak with onion and drain. On half of circle of dough, put Ricotta cheese with a dash of black pepper. Covering Ricotta cheese, put steak, mushrooms and Provolone (put in this order). Fold over other half of dough to make half moon, covering and sealing firmly. Sprinkle flour on top; let bake 25 to 30 minutes at 350°, until golden.
Put popped popcorn into large bowl. Melt peanut butter and jelly in 2 separate pots on stove. Pour melted peanut butter and jelly on popcorn; stir (let cool for 5 minutes before touching). Grease hands with butter. Shape popcorn mixture into small balls; place on cookie sheet lined with wax paper. Cool in refrigerator.
Mix together. Let stand in refrigerator overnight. Fill hollowed out pumpernickel bread and use as a dipper.
Mix oil, sugar and vinegar. Slice onions; add beets. Pour oil mixture over beets. Store in a covered container in refrigerator. Will keep for days.
Combine half of peaches and 1/4 cup milk in blender. Process until smooth. Transfer to a medium bowl and repeat with remaining peaches. Set aside. Combine 2 1/2 cups milk and next 3 ingredients. Cook over medium heat 8 minutes, stirring. Remove from heat; stir in peach mixture and peach nectar. Pour into 4-quart electric freezer and proceed to make as directed.
Mix first 5 ingredients. Spread on hamburger buns on both sides. Put 1 slice each of ham and cheese. Wrap individually in foil. Bake at 350° for 15 minutes. Mixture makes enough spread for approximately 10 buns.
Heat oven to 450°. Place foil in baking dish; place meat on foil. Stir together mushroom soup and dry onion mix. Spread on meat. Top with vegetables. Sprinkle with water. Fold foil and seal. Cook 1 1/2 hours, or until tender.
Combine above ingredients and mix well. Drop by teaspoons into hot fat. They puff up very nicely.
Marinate haddock in lemon juice, salt and pepper (4 to 6 hours). Dip haddock in beaten egg, then coat haddock in flour by shaking in a plastic bag. Fry in vegetable oil in large nonstick skillet. Turn and brown fish on both sides until flaky. Add additional lemon juice if desired.
Brown and saute hamburger, green pepper, onion, salt, pepper, garlic salt and paprika. Add remaining ingredients and simmer for 1 hour.
Cook vegetables according to package directions. Add sour cream and soup. Stir well. Pour into casserole dish. Top with cheese. Bake at 350° until cheese melts.
Combine sugar and butter and cream until light and fluffy. Add eggs one at a time, beating well after each one. Add flour to creamed mixture alternately with milk. Then add flavorings. Bake at 300° for 1 hour and 30 minutes.
Brown sausage; drain fat. Mix with cream cheese. Remove stems from mushrooms. Place one teaspoon of filling in mushroom. Place in baking dish and bake at 350° for 30 minutes. Any extra filling can be sprinkled on top of mushrooms.
Mix first 3 ingredients together and pour into pie shell. Chill. Top with lemon drops.
Preheat oven to 350°. Spray a 3-quart casserole dish with nonstick vegetable coating. Cook rice according to package directions, omitting any butter or margarine called for (this takes about 5 minutes). While rice is cooking, combine cream cheese and soup, mix until smooth and creamy. Add Cheddar cheese, onion and thawed broccoli and mix well. Add cooked rice and again mix well. Spoon mixture in prepared casserole and bake until it is golden brown, about 50 minutes.
Combine flour, sugar and cinnamon. Add eggs and margarine; stir. Then stir in apples. Place into 2 unbaked pie shells. Bake at 300° for 1 hour.
Cream shortening, sugar, brown sugar and vanilla until light and fluffy. Add eggs to creamed mixture. Sift flour, baking soda and salt together. Add to creamed mixture. Stir in nuts and chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes or until light brown. Cool slightly before removing from cookie sheet. Makes about 7 dozen.
In large bowl, layer in first 5 ingredients. Sprinkle sugar on top. Evenly spread mayonnaise on top. Cover. Refrigerate 24 hours. Toss just before serving. Serves 8 to 10.
Mix all ingredients together; beat well. Pour into 1 unbaked pie shell. Sprinkle chopped pecans on top. Bake in 325° oven until firm.