HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add milk, rice, sugar and salt to a 3-quart saucepan. Cook over medium heat until tiny bubbles form around the edge of the pan. Stir mixture frequently. Reduce heat to low. Cover; simmer 1 hour or until rice is very tender, stirring occasionally. Stir in vanilla. Cover and refrigerate until well chilled, about 3 hours. Whip cream into soft peaks. Fold cream into pudding with a rubber spatula. Spoon into dessert dish; sprinkle with nutmeg and/or cinnamon. Makes 10 servings.
Grind beef and suet (butter) together or chop in food processor. Chop apples and orange or add to processor using on and off motions. Combine all ingredients, except pastry in a large pot. Simmer about 1 hour or until most of the liquid is gone. Cool. Prepare pastry for 2 crust pie. Line a 9 to 10 inch pie pan with bottom crust; fill with cooled mincemeat mixture, top with remaining crust. Crimp edges and prick top. Bake at 450 degrees for 10 minutes then lower heat to 350 degrees and bake for 30 minutes more.
Melt margarine and mix with brown sugar until creamy. Add eggs and flour. Mix and add morsels and nuts. Pour in ungreased 9 x 13 pan and bake 50 minutes at 300°.
In cup, stir cornstarch and 1/2 cup water; set aside. Mix sauces with steak. In skillet, put in 1 tablespoon hot oil. Stir-fry beef in 2 batches until browned. Remove. In addition, 2 tablespoons hot oil, stir-fry peppers, onions, mushrooms and tomatoes with ginger, garlic powder and soy sauce until tender and crisp. Add consomme and cornstarch mixture. Cook until mixture boils and thickens. Stir constantly. Return beef to skillet. Heat thoroughly. Serve over rice.
Remove head and fins from cleaned bass, and skin the fish. Melt butter or margarine over low heat, stirring in lemon juice and Worcestershire sauce. Add Tabasco sauce and simmer for 5 minutes. Use this as a baste sauce.
Bring water to boil. Add vegetables. Return to boil and cook 10 minutes. Add soup and cheese. Cook over low heat until hot and blended. Serve with crusty French bread. Quick and delicious!
Heat oven to 400°. Mix all ingredients; beat vigorously 1/2 minute. Fill 12 greased (bottoms only) medium muffin cups 2/3 full. Bake for 15 minutes. Serve warm. Makes 1 dozen.
Note: 3/4 of 2nd can of French onion soup for top of chicken is enough.
Mix all ingredients. Roll into small balls and bake at 425° for 7 minutes.
Mix sugars, flour, cinnamon, nutmeg and salt. Cut in butter. Place apples in a large bowl. Sprinkle with lemon juice. Add sugar mixture, coating apples evenly. Arrange in pie shell. Bake at 400° for 10 minutes. Reduce temperature to 350°. Bake for 30 minutes or until apples are tender. Pour cream over apples carefully. Bake 10 minutes longer. Serve warm.
Place chicken parts in 9 x 13-inch baking pan. Top each with 1 slice of cheese. Mix remaining ingredients together. Pour over chicken and cheese. Bake at 350°, covered, for 1 1/2 hours. Uncover for last 10 minutes.
Combine all ingredients, mix lightly and chill. Garnish with green pepper rings, if desired.
Brown chicken in olive oil with garlic. Before turning chicken, sprinkle with oregano, salt and pepper. Remove garlic. Add mushrooms; brown lightly. Add stewed tomatoes; cover. Simmer 30 minutes; uncover. Continue cooking until sauce is reduced to desired consistency and chicken is very tender. Serve with spaghetti. Serves 5 to 6.
Place dates in a bowl, sprinkle with soda and pour on boiling water. Let stand while preparing other ingredients. Cream shortening and sugar until light and fluffy. Add egg and corn syrup and mix well. Add date mixture. Add flour that has been sifted before measuring and then mix with nuts. Bake in greased pan in 375° oven for 30 minutes. Serve with whipped cream or hot lemon sauce.
Cook carrots in salted water; drain. Combine other ingredients in a pan. Cook until it boils. Pour over carrots; mix and refrigerate for several days. Do not cook onion and green pepper.
Do not peel cucumbers. Slice thin. Soak slices in water to cover with 1 heaping tablespoonful salt added. Soak for 1 hour. Drain. Add chopped onion and chopped green pepper. Mix sugar with vinegar and add celery seed and mustard seed. Stir until dissolved. Pour over cucumbers and freeze in plastic containers.
Cream butter and sugar. Add remaining ingredients. Make into rolls or balls with hand. Bake 30 minutes at 350°. Remove from oven and roll in confectioners sugar.
Grease a large casserole dish. Cook egg noodles as per directions. Brown the hamburger and add the onion and pepper and drain. Mix the cottage cheese, cream cheese and sour cream. First place 1/2 of the noodles in the casserole dish, then layer cheese mixture on top. Place remainder of noodles over the cheese and then layer the hamburg mixture. Cover with the tomato sauce and either Mozzarella or Parmesan cheese. Bake at 350° for 30 to 40 minutes, or until it bubbles. Very yummy! Serves 4 to 6.
Mix flour, cornstarch and sugar. Add the boiling water, stirring the mixture as water is added. Stir and cook over low flame 15 minutes. Put the egg yolks into a bowl and beat them slightly. Pour a portion of the hot sugar and starch mixture into the egg yolk and mix. Then return this mixture to the remainder of the sugar and starch mixture and stir and cook over low flame until the egg yolks are thickened. Remove from the flame; add lemon, butter and salt and mix. Cover with meringue. Bake at 350° for 12 minutes.
Fry onion in hot fat. Add sliced eggplant, chopped bell pepper and celery. Let simmer, stirring frequently. Add chopped tails and let cook about 10 minutes. Mix thoroughly with bread, which has been moistened. Season to taste. Place in casserole. Cover with bread crumbs and keep hot in oven until ready to serve.
Scald buttermilk. Add to butter, sugar and salt. Place in a large bowl. Cool to warm. Add dissolved yeast and eggs. Stir in flour mixed with the soda and salt. Knead. Grease dough with butter. Let rise in warm place until double in size. Knead down. Shape into rolls. Let rise again until double. Bake at 375° until golden brown.
Saute onions in butter until golden brown. Sprinkle with pepper. Bring bouillon cubes and water to a boil. Add onions and salt. Simmer, covered, for 1 hour. Place 1 toast round in each soup dish. Pour in soup and sprinkle with cheese. Makes 6 servings.
In plastic bag, finely roll graham crackers (about 1 2/3 cups crumbs). Combine crumbs, sugar and butter or margarine. Blend well with fork or pastry blender. Using back of large spoon, press crumb mixture inside 9-inch pie plate to coat bottom and sides evenly. Bake at 375° for 8 minutes. Set on wire rack to cool. For no-bake crust, chill in refrigerator 30 minutes before using. Fill with your favorite chilled pie filling or freeze for ice cream pie.
Cook pork loin at 375°. Insert meat thermometer. Place pork loin in brown and cook bag. Cook until meat thermometer reaches desired temperature for pork. (Look on thermometer for pork indicator.) Be sure pork is completely thawed prior to cooking. After pork is completely done, allow to cool and remove fat. Slice and place in food processor to grind meat to small pieces.
Beat eggs; add sugar, nutmeg and creamed butter. Beat in the baking powder and wine. Add flour; mix dough well.
Follow directions for Dutch Oven potatoes, however, add another can of cream of mushroom soup mix and delete the can of cheese soup. As you layer the potatoes, also sprinkle the desired amount of sausage, ham or hamburger. Follow the rest of the directions.
Brown ground beef and pour off grease. Combine eggs, milk, onion, salt and pepper. Beat well. Add 1 cup cheese to mixture. Layer 1/2 of remaining cheese on bottom of pie shell. Pour ground beef over cheese, then pour egg mixture over ground beef. Add remaining cheese to top. Bake at 350° for 45 minutes to 1 hour.
Grease 1 1/2-quart casserole dish. Put crackers on bottom; add 1/2 of the asparagus, 1/2 the egg sliced, 1/2 grated cheese and 1/2 of the mixed soup and liquid. Repeat. Top with cracker crumbs. Bake in 350° oven for 30 minutes.
In small saucepan, combine all ingredients. Cook over medium heat until thickened and smooth, stirring constantly, with wire whisk. Cool finger paints to room temperature, about 10 minutes. Stir before painting. Makes 1/2 cup.
Dry ham slices on towels. This is very important. Add Italian dressing mix to softened cream cheese, mixing well. Spread on dried ham slices, making sure you go to the edges. Roll up as you would a jellyroll and chill. Slice into 5 equal pieces per roll. Yields 5 dozen.
Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until it ripples. Add chicken breasts; brown on all sides. In medium bowl, combine flour, basil, garlic, pepper, wine and tomato paste; blend until smooth. Stir in tomatoes. Move chicken to side of skillet; add tomato mixture. Place chicken in tomato mixture, skin side up. Bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes. Stir occasionally. Turn chicken over; stir in pepper and onion. Cover; cook an additional 8 to 10 minutes or until chicken is fork-tender. Stir occasionally. Stir in olives. Makes 4 servings. Serve over buttered noodles. One serving contains 260 calories and 8 g. fat.
Dissolve jello in water. Add fruits, Cool Whip and nuts. Pour into mold and chill until firm.
Pick and wash greens. Wash well in warm water twice, then in cool water as many times as needed. Cook in boiling water with bacon or bacon grease and salt until tender, about 1 hour.
Cream the butter, shortening and cream cheese and gradually add sugar; beat at medium speed. Add eggs one at a time; beat between each. Combine flour, soda and salt. Add to mixture and stir just enough to blend. Add coconut, vanilla and coconut flavoring; stir to blend. Grease and flour a 10-inch tube pan; pour in cake mixture and bake in a preheated 320° oven for about 1 1/2 hours. Cool 15 minutes in pan. Check with toothpick when done.
Grease pie plate, sprinkle bacon, cheese and onion in plate. Beat remaining ingredients together until smooth. Pour into plate. Bake in preheated 400° oven for about 40 minutes until knife comes out clean. Serves 6.
Mix fruit, nuts, sugar and sour cream together. Fold in Cool Whip. Freeze. Put out 10 minutes before serving. Serves 10 to 12.
Blend condensed milk, lime juice and grated peel. Add egg yolks and extra egg. Blend well. Pour into crust. Beat egg whites until stiff (but not dry), gradually adding sugar and beating constantly. Swirl meringue over filling. Bake at 350° for 20 minutes. Chill and decorate before serving.
Cream the shortening and sugar together, then add berries and apple butter. Add the unbeaten eggs and add buttermilk with the soda mixture and beat well. Add the spices. Bake in a 350° oven until toothpick comes out clean; bake in a long bread pan (makes a big cake).
Mix chicken with soup and cheese; mix well. Place 1 heaping tablespoonful on unrolled Pillsbury crescent roll. Roll up and press each end down. Bake at 350° until brown.
In saucepan, combine 3/4 cup sugar and the cornstarch until well blended. Gradually add water and cook and stir until boiling; boil 1 minute. Add berries. Pour into greased 1 1/2-quart casserole and dot with butter. Sprinkle with cinnamon.
Heat oven to 350°. Use 10-inch tube pan. Cream butter in large mixing bowl at high speed. Add eggs, one at a time, beating well after each egg. Gradually add sugar, continue creaming at high speed until light and fluffy. By hand, stir in flour, dry frosting mix and walnuts until well blended. Pour batter into 10-inch tube pan. Bake at 350° for 60 to 65 minutes. Cool 2 hours, remove and cool completely before serving.
You will also need 1 (14 x 20-inch) Brown-in-Bag.
Cut chicken in pieces and simmer in 2 or 3 quarts water for 2 1/4 hours. Remove chicken; add vegetables to broth and simmer, uncovered, until beans and potatoes are tender. Stir to prevent scorching. Add chicken (boned and diced) and seasonings. Brunswick Stew is better if made a day ahead and allowed to stand in refrigerator overnight in order for flavors to blend. Serve with a salad and chunks of bread and butter.
Sprinkle vinegar over zucchini and let set while getting pie dough ready and rolled out. Mix rest of ingredients together, then mix with zucchini and pour into unbaked crust. Put on top crust. Bake 35 to 45 minutes at 350° or until done. Has a taste similar to mincemeat pie.
Bake yams until soft. I wrap them in foil, then when done remove foil and peel. Put in large bowl and mash real well. Add brown sugar and oleo to taste. Add marshmallows on top and brown. (Yams are better than sweet potatoes.)
Brown meat thoroughly on all sides (30 minutes) in heavy saucepan (3-quart). Add all ingredients except vegetables. Cover tightly. Cook 2 hours or until tender. Cook vegetables separately or cook with meat and liquid at this time. Finish cooking and serve over mashed potatoes. If you wish to thicken the stew, which I do, slowly stir in 1/2 cup water and 1/4 cup flour which have been shaken in a jar. Bring to a boil and boil 1 minute. Taste, season and serve.
Make a syrup (don't congeal) with sugar, hot water, jello, and lemon juice. Fold in 1 large can evaporated milk. Pour into pie crust and chill. Can use graham crackers around the sides and bottom of pie dish to take place of crust.
In medium bowl, combine eggs, sugar, oil, lemon juice and rind. Beat by hand until well blended. Add zucchini; mix well. Sift together the dry ingredients and stir into zucchini mixture. Fold in nuts. Pour into greased 9 x 13 x 2 pan. Bake 45 to 50 minutes at 350°. Cool in pan and cut into bars. Serve.
Whisk the olive oil, vinegar, garlic and yogurt together. Season with salt and pepper. Fold the cucumber and mint into the mixture. Season with salt and pepper. Cover and refrigerate until chilled. Serve with black olives and slices of toasted pita bread. Yield: About 2 1/2 cups.
Combine cream cheese, eggs and 1/3 cup sugar and beat well. Add chocolate chips and set this mixture aside. In another bowl, mix together flour, 1 1/2 cups sugar and cocoa. Add water, oil, vinegar and vanilla and beat well. Grease muffin tins and line with papers. Fill 1/3 full with chocolate mixture, then add 1 teaspoon cream cheese (mixture) in center. Bake at 350° for 25 to 30 minutes. Frost if desired. Suitable for freezing.
Mix soup, sour cream and pepper to taste. In greased oblong baking dish, arrange potato slices in overlapping rows. Sprinkle with cheese. Add soup mixture. Bake at 400° covered with foil for 45 minutes. Uncover; bake 10 minutes more.
Combine and cook over low heat until thick. Cool. Pour into cooked crust. Top with meringue with 3 egg whites.
In 1 1/2-quart casserole, mix soup and milk. Add beans and 1/2 of the onions to the soup mixture. Sprinkle remaining onions on top. Bake at 350° for 25 to 30 minutes.
Cream oil and sugar. Add eggs. Sift flour, salt and soda. Add dry ingredients. Add vanilla, nuts and apples. Stir in apples and nuts by hand. Bake approximately 1 hour at 325°.
Mix broccoli and cheese in large bowl. In another bowl, pour vinegar over onion. Let stand a few minutes. Add mayonnaise and sugar; mix well and pour over broccoli mixture.
Spread peanuts evenly in a 15 x 10 x 1-inch jellyroll pan; bake at 350° for 15 minutes. Set aside. Combine soda and salt; set aside. Combine sugar, syrup and water in a Dutch oven; cook over low heat, stirring occasionally, until mixture reaches soft crack stage (275°). Add peanuts; cook, stirring constantly, until mixture reaches hard crack stage (300°). Remove from heat; stir in butter and soda mixture. Working rapidly, spread mixture thinly onto 2 buttered 15 x 10 x 1-inch jellyroll pans. Let cool; break into pieces. Yield: About 2 1/2 pounds.
Cream butter and sugar until fluffy. Add egg and milk and beat well. Add sifted flour, baking powder and salt. Stir until blended. Add blueberries. Spread into 9 x 13-inch pan (greased).
Drain pineapple. Add enough water to juice to make 1 cup liquid and bring to a boil. Pour into blender and add gelatin and cheese. Blend on medium speed about 2 minutes. Add sugar, vanilla and 7-Up. Blend on high speed 1 minute. Add pineapple and mix 1 minute on low speed. Pour into mold and chill in refrigerator about 5 hours. Makes 6 servings.
Peel, seed and dice squash. Blanch in boiling, salted water and chill. Melt butter in a large skillet; melt sugar in butter. Add squash and seasonings; saute until tender. Deglaze with Marsala; reduce to glaze consistency. Serves 10.
Mix all ingredients. Beat well. Bake in a greased pie pan for about 30 minutes at 400°.
In small bowl combine oats, flour, baking powder, baking soda and salt. In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour mixture. Beat until well blended, also add in chocolate chips (however many you want!). Drop by spoon on ungreased cookie sheets. Bake at 350° for 12 minutes or so.
Mix chicken broth and soup in a 2-quart casserole dish. Add meat, eggs and vegetables. Set aside. Mix butter, milk and flour together. Lightly stir but do not beat. (Mixture will be lumpy.) Pour on top of chicken mixture. Do not stir. Cook in 350° oven for 30 minutes or until brown. Serves 6.
Cream well shortening and sugar. Blend eggs one at a time; set aside. Sift together flour, salt and baking powder. Combine water and vanilla. Add alternately to creamed mixture beginning and ending with dry ingredients. Blend thoroughly after each addition with mixer on low speed.
Heat oven to 350°. Grease and flour bottom of loaf pan, 9 x 5 x 3-inches. Combine first six ingredients in large bowl. Add baking mix and pecans, stirring just until blended. Pour batter into pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan. Remove from pan. Cool completely before slicing.
Combine water, dry milk, flour and salt in saucepan and boil until it thickens. Add 3 drops of butter flavor. For variation, add 1/4 cup sharp cheese. Serve on your favorite vegetables.
In a large bowl, mix 1 1/2 cups flour, sugar, salt, and yeast. Combine milk, water, and margarine in a pan and heat to 120 degrees. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes by mixer. Add 1/2 cup flour and beat again. Stir in enough flour to make a soft dough. Turn out on a floured surface and knead for 5 minutes or until smooth. Place in a greased bowl turning to grease the top. Cover and place bowl in pan of warm (92 degree) water. Let rise 15 minutes. Punch down and make into rolls. Cover and let rise in warm place 15 minutes. Bake at 400 degrees for 12 minutes or until done.
Blend oleo, brown sugar and white sugar together. Stir in eggs (be sure oleo is cooled), vanilla, oats and corn flakes. In a separate bowl, mix flour, baking soda and baking powder. Gradually add flour mixture to other ingredients. Stir in chocolate chips and nuts and mix well. Use an ice cream scoop to put dough on a very large cookie sheet, about 6 cookies to a sheet. Bake at 325° on top rack. Makes about 36 cookies.
Spread almonds in shallow pan. Toast in 350° oven until golden. Melt butter or margarine in large heavy saucepan; add sugar, corn syrup and water. Cook, stirring often, to hard-crack stage (300° on candy thermometer). Remove from heat; stir in 1 cup almonds. Pour quickly into 13 x 9 x 2-inch pan; cool completely. When set, turn out in one pieces onto wax paper. Spread half of the melted chocolate over top. Sprinkle with 1/2 cup almonds; let set. Turn candy over. Spread with remaining chocolate. Sprinkle with remaining almonds. Let stand until chocolate sets. Break into pieces.
Brown ground beef and sausage together and drain. Place meat in crock-pot and mix in Ro-Tel tomatoes, mushroom soup and taco sauce or salsa. Cut cheese into small pieces and add to mixture. Heat on low until cheese melts. Serve over tortilla chips.
Mix all ingredients into meat, except cheese. Put half of mixture into a loaf pan. Put 2 slices of cheese on top. Layer rest of meat mixture, then other 2 slices of cheese. Bake at 350° for 45 minutes or until done. Allow loaf to cool for 10 minutes before removing from pan.
Heat oven to 350°. Melt butter in a 13 x 9 x 2-inch baking dish or pan. In saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk and stir until dough leaves side of bowl. Turn on floured surface and knead until smooth. Roll dough into a large rectangle about 1/4-inch thick. Spread apples on dough and sprinkle with cinnamon. Roll up like a jelly roll. Slice dough into approximately 16 slices, 1/2-inch thick. Place slices, cut side up, in pan with melted butter. Pour sugar syrup carefully around rolls. (This looks like too much liquid, but the crust will absorb it.) Bake for 45 minutes or until apples are done.
Combine sugar with margarine for topping and set aside. Heat oven to 325°. Grease the bottom of two 8 x 4 inch loaf pans. Combine brown sugar, buttermilk, oil and eggs, and blend until smooth. Add the flour and mix well. Stir in the rhubarb and the nuts. Pour into pans. Sprinkle with a topping of 1/2 c. sugar mixed with 1 Tbsp. margarine. Bake for 50-60 minutes, or until bread tests done. Cool in pan 10 minutes then remove to wire rack and cool completely.
Bring to a boil. Pour over other ingredients. Let stand 4 hours before serving.
Heat oil in a skillet and brown the chicken. Set aside the chicken and spoon off fat. In skillet, combine soup, milk, lemon juice and pepper. Heat to boiling. Return chicken to skillet and cover and cook for 10 minutes over low heat. Serves 4.
Preheat oven to 400°. Blend all ingredients except potatoes in shallow baking dish. Add potatoes; turn to coat thoroughly. Bake, stirring potatoes occasionally, for 60 minutes or until potatoes are tender and crispy brown. Sprinkle with chopped parsley.
Place apple juice in non-aluminum pan. Tie spices in cheesecloth and simmer together, uncovered, 15 minutes. Discard spice bag. Mix with remaining fruit juices. When serving, add ginger ale. Float ice ring. Serves 25.
Brown hamburger, drain. Add onion soup, catsup, Worcestershire sauce, Tabasco sauce and salt. Add red beans. Bake at 400° for 30 minutes.
Slice cucumber into 1/4-inch rounds (2 cups). Slice onion in thin rounds (3/4 cup). Mix all ingredients in a 2-quart microwave soft bowl. Microwave on High for 7 or 8 minutes, stopping to stir twice until cucumbers are crisp-tender and onion is translucent. Ladle into glass jar (rinsed with hot water). Cover; cool slightly. Refrigerate. Makes 2 1/2 cups.
Beat eggs and sugar. Add sifted ingredients. Alternate with melted butter. Bake at 325° for 35 minutes in 9 x 12-inch pan, greased and floured. Sprinkle with powdered sugar while hot.
Mix flour, butter and powdered sugar. Press in a 9 x 13-inch greased pan. Bake at 325° for 20 minutes. Mix remaining ingredients thoroughly and pour on top of crust. Bake at 325° for 25 to 30 minutes. Cut while warm.
Toss chicken with cornstarch, salt and pepper. Refrigerate 20 minutes. Boil broccoli pieces in water 1 minute. Drain. Cut green onions and chili into thin slices. Heat oil in wok or heavy skillet. Add vegetables, onions, chili, brown bean sauce, garlic, sugar and ginger root. Stir a few seconds. Add chicken. Stir-fry 2 minutes until chicken is white and well cooked. Serve with rice or noodles.
Cook green pepper until tender in the oleo in a saucepan. Add soup, noodles and chicken. Mix well. Cook over low heat, about 10 minutes. Garnish with green pepper rings and additional chicken.
Dissolve Baker's chocolate in 1/4 cup boiling water. Beat egg yolks and whites separately. Measure flour before sifting. Dissolve soda in 1/4 cup boiling water. Cream the shortening and sugar. Add egg yolks, then chocolate. Add buttermilk alternately with flour and vanilla. Add soda. Fold in beaten egg whites last. Bake in a 350° oven in a 9 x 13 x 2-inch pan for 30 or 35 minutes.
Mix first 6 ingredients together well. With wax paper, form mixture into a ball. Set aside. Finely chop the beef. Roll cheese ball in chopped beef, completely covering ball. Cover well and refrigerate overnight. Garnish with parsley or celery flakes. Serve at room temperature with crackers.