HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs well. Add sugar gradually, then salt and vanilla. Stir in evaporated milk and Coffee Rich. Peel and chop peaches, then partially mash peaches. Add to cream mixture. Follow directions of electric freezer for freezing ice cream.
Wash and cut unpeeled zucchini and peel onions. Cut in very thin slices and place in large pot. Cover with water and add salt. Let stand for 1 hour; drain. Mix remaining ingredients and bring to boil. Pour over zucchini and onions. Let stand for 1 hour. Bring to a boil and cook 3 minutes. Pack in hot sterilized jars and seal.
Sift together flour, salt and baking powder; rub in the shortening and mix to a light dough with the egg and milk. Roll out on a floured board, cut into biscuits and bake about 15 minutes in a hot oven.
Mix and press into and up the sides of 9-inch spring-form pan the cookie crumbs with melted butter. Bake at 350° for 10 minutes.
Sift together flour and salt. Cut in shortening. Add sufficient cold water gradually to make a dough. Divide dough in thirds. Roll out on a lightly floured board to a rectangle 1/4-inch thick. Spread each rectangle with sausage. Roll up into a roll. Chill a couple of hours or overnight. Slice 1/3-inch thick and bake at 400°. Serve with coffee.
Break up sausage and fry to light brown. Remove from skillet and pour off, except 2 or 3 tablespoons fat. Cook onion, green pepper and celery until tender. Add sausage and tomato soup.
Cream butter with sugar; add eggs and mix well. Add crushed pineapple and coconut. Pour into pie shells. Bake until firm at 350° for 30 to 40 minutes.
Cut meat in chunks and brown in oil. Saute onion and bell pepper with meat till tender. Add all other ingredients and cook for 1 hour.
Place apples in a greased baking dish. Sprinkle on sugar, cinnamon and butter. Place the pork chops on top, which have been browned. Cover and bake in a 400° oven for about 1 1/2 hours.
In a small saucepan gradually stir milk into flour. Cook over low heat, stirring constantly, until very thick. Transfer to small mixer bowl; press plastic wrap directly on surface. Cool to room temperature, about 1/2 hour. Add sugar, peanut butter, shortening, vanilla and salt. Beat on high speed of electric mixer until mixture becomes fluffy and sugar is completely dissolved. Makes about 3 cups frosting.
Heat oven to 300°. Spread cubes in 15 x 10 x 1-inch baking pan. In small bowl, combine margarine and garlic powder; mix well. Drizzle margarine mixture over cubes; toss to coat. Sprinkle with cheese. Bake at 300° for 30 to 45 minutes or until dry, crisp and golden brown, stirring occasionally. Store, covered, in refrigerator. Makes 5 1/2 cups.
Mix and put in tube or Bundt pan which has been greased. Bake at 350° for 40 to 45 minutes.
Prepare beets and cook until tender enough to stick a fork in easily. Fill quart jars with beets. Now heat vinegar, water and sugar; boil 10 minutes. Put 1 teaspoon pickling spice on top of beets in each jar. Pour boiling vinegar mixture to cover beets. Seal immediately.
Mix hot water, jello, pineapple juice and cheese. Mix thoroughly. Put in refrigerator and let congeal a little. Remove from refrigerator, add rest of ingredients. (Whip the whipping cream before adding.) Mold and serve on lettuce.
Combine cucumbers, onions and bell peppers in large bowl. Put in 2-quart pan with lid.
Combine flour, soda, salt and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Stir into flour mixture with carrots, pineapple, coconut and nuts. Pour into prepared pans and bake at 350° for 35 to 40 minutes.
Cook noodles. Drain. Add other ingredients. Mix well. Serve with additional cheese if you wish.
I just use the ground beef, but the recipe called for both. Mix all the ingredients and bake at 350° for about an hour. The last 5 to 10 minutes, cover the loaf with sauce.
Cook onion in butter until almost tender. Add mushrooms and cook lightly. Blend in flour and marjoram. Add beef broth all at once. Cook and stir until mixture thickens and bubbles. Remove from heat. Stir in wine and parsley. Pour into 1-quart casserole. Combine cracker crumbs, Parmesan cheese and melted butter. Sprinkle over casserole. Bake in a 375° oven for 15 minutes. Serves 6. Great with steak!
Cut dates up fine, add to the boiling water. Add oleo and stir good until oleo is melted. Add soda; stir lightly. Let stand 30 minutes. Mash date mixture until dates are a mush. Add eggs, vanilla and sugar. Stir and add the nuts. Mix good and add the flour.
Roll bread flat with rolling pin. Combine cream cheese, sugar with cinnamon and egg yolk. Spread on each piece of bread. Roll up and cut in half. Melt 1 stick butter. Roll each piece in melted butter, then in cinnamon sugar. Bake at 350° for for 15 to 20 minutes. May be frozen to bake later.
Cook chicken breasts and cut into small chunks. Cook stuffing as directed. Mix chicken and Miracle Whip with stuffing and fill shells. Mix 4 cans of soup with 3 cans of water. Place half of soup in pan and then place stuffed shells in pan. Pour remaining soup over shells. Bake at 350° for 60 minutes.
Preheat the oven to 350°. Grease an 11 x 8-inch baking dish. Mix all ingredients in order listed, except cheese. Pour half the batter into prepared pan. Top with half the cheese. Add the rest of the batter and cover with remaining cheese. Bake at 350° for 45 minutes. Serves 10 to 12.
Melt lard in deep pan. Add meat and cook slowly until slightly browned. Add onion, garlic, water, chili powder, tomatoes and salt. Simmer until meat is tender. Before serving, add the beans and cook long enough to heat beans thoroughly.
Mix all ingredients well and pour into pie crust. Bake at 350° for 53 minutes. Makes 2 pies.
Raise for 2 hours in bowl. Rework dough; form into loaves. Let set for 1/2 hour. Bake at 400° for 1 hour ("crusty"). Bake at 375° for 15 minutes.
Cream butter and sugar, add water and vanilla. Fold in flour and add nuts. Pinch off in small amounts and put on ungreased cookie sheet. Bake 20 to 30 minutes at 300°. Remove from cookie sheet as soon as taken from oven.
In a large bowl, mash potatoes well until smooth. Stir in milk, molasses, brown sugar, butter, eggs and cinnamon. Spoon mixture into a 9-inch pie shell. Bake at 375° for 45 to 50 minutes or until inserted knife comes out clean.
Put all ingredients, except cheeses and paprika, into 8-inch round glass baking dish. Cover loosely with plastic wrap. Microwave on High for 4 minutes. Remove wrap and stir. Cover and cook 4 minutes more. Combine cheese and paprika; sprinkle over potatoes. Cook, uncovered, for 2 minutes. Let stand for 5 minutes.
Mix all ingredients. Knead dough 5 to 10 minutes. Roll to 1/4-inch thickness. Use Christmas cookie cutters and cut to desired shapes. Make a hole in each to put hanger through. Bake at 250° for 2 hours. Paint or varnish. This can also be used to model magnetic ornaments.
Knead dough together. Roll out pieces into a long snake then form into a pretzel shape. Bake 425 degrees until lightly browned. Don't overbake. You can top with large grain salt.
Mix first four ingredients to make a pie crust; press into bottom (only) of a 13 x 9-inch pan. Bake at 375° for 15 minutes.
Remove seeds from peppers; cook in boiling water 5 minutes; drain. Brown ground beef and onion in skillet. Drain off fat, add remaining ingredients and simmer, covered, for 15 to 20 minutes. Arrange peppers in pan (ungreased); salt and pepper lightly. Stuff peppers with rest of mixture. Pour about 1 tablespoon tomato sauce over peppers. Cover and bake at 350° about 15 to 20 minutes.
In a mixer bowl, combine cream cheese, shredded Cheddar cheese, softened butter, milk and steak sauce. Beat mixture with electric mixer until fluffy. Chill slightly; shape into a ball. Place chopped nuts on waxed paper; gently roll cheese ball over nuts to coat. Serve with crackers. Makes about 3 1/2 cups.
Cook rotini according to directions on the package, then drain and rinse several times with cold water. Drain again. Combine cooled rotini, pineapple chunks, grapes, coconut and slivered almonds. Toss with the yogurt. Add mandarin oranges, strawberries and kiwi. Toss, then chill 4 hours. Serves 8 to 10.
Dissolve gelatin in boiling water. Add pineapple juice and allow to cool. Add cream. Chill in refrigerator until the mixture reaches the mushy stage. Add all other ingredients and mix well. Pour into molds and refrigerate until set. (This salad is good for serving with barbecued chicken and baked potatoes.)
Sprinkle dry yeast into 1/2 cup of warm water. Stir until yeast has dissolved. Put the sugar, salt and shortening into a large bowl. Add remaining cup of very warm water and stir until dissolved. Add yeast mixture. Add the 4 cups of flour and mix well, then stir through this dough with a spoon at 10-minute intervals five times. (No kneading necessary.) Next, have a lightly floured board and turn the dough onto it. Cut the dough in half and shape into two balls. Let rest for 10 minutes. One hour's time in all, up to now. Use rolling pin, roll each ball into a rectangle about 10 x 8-inches. Using fingers, start rolling on the long side and roll tightly like a jelly roll. Seal the edge of the dough by pinching together and place these 2 long rolls on a greased cookie sheet side by side. Slash top of each roll diagonally six times. Cover with a towel and allow to rise for 1 1/2 hours. Bake at 400° for 30 to 35 minutes. Brush tops of baked loaves with butter.
Pour pie filling and milk in large bowl and add pineapple, pecans, cottage cheese and marshmallows. Fold in Cool Whip, then bananas, if desired. Sprinkle with pecans.
Mix all ingredients together. Flour dough board with Bisquick; roll dough out and cut out biscuits. Melt 1/2 stick butter or margarine. Drizzle over cut out biscuits and place in greased pan. Bake at 425° for approximately 15 minutes.
Cook tomatoes and butter for 15 minutes. Run through foley mill. Add onion, salt and sugar. Cook 45 to 60 minutes. Put in pint containers and freeze. Makes 1 quart.
Preheat oven to 350°. In 13 x 9-inch (glass preferred), melt margarine in oven. Sprinkle crumbs over margarine; pour sweetened, condensed milk evenly over crumbs. Sprinkle with chips, then coconut and nuts; press down firmly. Bake 25 to 30 minutes.
In a large saucepan, combine dates, apple, raisins and water. Bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat and cool. Combine flour, cinnamon and soda. Stir into cooled apple mixture and mix well. Combine egg and sweetener; add to batter. Drop by teaspoonful onto nonstick baking sheet. Bake at 350° for 10 to 12 minutes. Yield: 2 dozen.
Drain oranges. In a small saucepan, combine sugar and gelatin. Stir in orange juice. Heat and stir until sugar and gelatin are dissolved. Remove from heat and cool slightly. Place oranges, gelatin mixture, yogurt and vanilla in a blender. Cover and blend until smooth. In a mixing bowl, beat egg white until stiff peaks form. Fold into yogurt mixture, then transfer to an 8 x 4 x 2-inch loaf dish. Cover and freeze 3 to 24 hours or until firm. Serve in dessert dishes. Makes 5 servings.
Melt chocolate chips, condensed milk and butter in a large saucepan; cool slightly. Fold in peanuts, vanilla and marshmallows. Spread mixture into greased 9 x 13-inch pan. Cool for 4 to 6 hours. Cut into bars.
Heat oven to 400°. Grease bottoms only of 12 medium muffin cups or line with paper. Beat egg slightly; stir in remaining ingredients, just until moistened. Divide batter evenly among cups. Bake until golden brown, about 15 minutes.
Your cumin powder and salt is what makes the taste, while cooking taste. You may want to add more salt and cumin powder.
Blend butter, sugar and water in a heavy frypan over low heat. Add carrots. Cook over low heat to coat all sides with syrup. Keep heat low to prevent scorching. Makes 6 servings.
Spread frozen rolls on cookie sheet to thaw, then roll the rolls into the melted butter, then roll into sugar and cinnamon mix. Place in Bundt pan. Let rise and bake approximately 40 minutes at 350°.
Brown hamburger and drain. Add soups and olives; cook until melted. Spoon into bowl. Layer picante sauce on top. Serve warm with nacho chips. Spoon over or dip.
Break cake in bite size pieces; set aside. Mix Cool Whip, sour cream, milk and sugar. In separate bowl, mix strawberries and pie mix. Layer cake pieces, Cool Whip mix and strawberry mix in punch bowl, ending with cake. Spread strawberry glaze over top. Chill several hours.
Place cauliflower in 1 1/2-quart casserole (can use whole head or you can cut cauliflower up); add water. Cook, covered, 8 to 9 minutes on High in microwave or until tender. Combine mayonnaise, mustard and onion. Spoon over cauliflower; sprinkle with cheese. Microwave uncovered for 1 1/2 minutes or until cheese melts.
Slice Spam meat into 3 to 6 square slices. Grill, pan-fry or broil until lightly browned. Serve on bun with lettuce, tomato, mayonnaise and cheese. Add your favorite condiments.
Stir the first 3 ingredients. Add oranges. Pour in glass dish and refrigerate.
Combine soup, sour cream, butter, cheese and scallions until smooth. Spray a 13 x 9-inch glass pan with Pam or line with butter. Place potatoes in pan. Top with soup mixture; sprinkle with bread crumbs and bits of butter. Bake at 350° for 45 minutes. Add vegetable, if desired.
Mix everything except ice cream, then stir in ice cream and mix well. Pour into pie shell. Freeze until firm.
Heat water, butter and salt until butter melts. Remove from heat. Add flour all at once. Mix with wooden spoon vigorously until mixture forms a ball. Cool mixture slightly. Add eggs one at a time, beating well after each addition until mixture is smooth. Drop batter into greased baking sheet using tablespoon. Cool; add pudding and sprinkle powdered sugar.
Put first 3 ingredients together and drain. Then mix together the rest of the ingredients. After you mix, then add this to the 3 bean mixture and stir to coat the beans. Store overnight in the refrigerator or make 3 or 4 hours ahead of time.
Break up lettuce; spread mayonnaise on it. Sprinkle with sugar. Layer the rest of ingredients. Cover and chill for 3 hours. Serves 12.
Combine first 8 ingredients in a medium bowl; stir well. Add egg and next 3 ingredients; mix well. In a skillet, heat vegetable oil on medium-high. Spoon mixture into skillet. Turn when golden brown. When brown on all sides, drain on paper towel.
Brown ground beef and onions. Add soup, simmer until most of the juice is gone. Stuff rolls. Bake until crisp.
In saucepan, combine margarine, brown sugar or cocoa (fudge cookies), sugar and milk. Bring to boil slowly; stir constantly. Boil 1 minute. Remove from heat. Add oatmeal and peanut butter. Stir until thick enough to drop from spoon. Drop onto wax paper and allow to cool and harden.
Cook broccoli and drain. Combine soup, milk, rice, onion, mayonnaise, egg and croutons. Mix well. Add cooked broccoli and mix well. Melt cheese and margarine in double boiler. Layer the broccoli mixture and cheese mixture in a greased casserole, ending with cheese mixture. Spread crackers on top. Bake 30 minutes in a 350° oven. Serves 8 to 10.
Drain pineapple and save the juice. Mix cabbage, pineapple, grapes, almonds and celery. For dressing, mix the yogurt with juice. Add sweetener. Dressing will be tangy-sweet. Pour over salad and toss. Refrigerate.
Blend powdered sugar and cocoa in mixing bowl. Then add, but do not mix in, the milk and butter. Cook in microwave oven for 3 1/2 minutes.
Beat together sugar, butter and eggs. Mix milk, cream of tartar and baking soda until foamy. Mix all together. Add flour. Drop by teaspoon. Sprinkle with colored sugar. Bake 12 minutes at 350°.
Mix everything (except potato chips) together. Put in baking dish and cover with crushed potato chips. Bake for 1 hour at 350°.
Mix together flour, baking soda and salt. Sift together cocoa and sugar. Mix together and put three holes in mixture.
Preheat oven to 350°. Grease casserole dish. Mix ingredients well. Bake at 350° for approximately 40 minutes.
Put flour in until thick. Mix all together and put in baking pan. Bake at 450° for 30 or 35 minutes.
Whip egg whites until foamy; add slowly sugar while beating. Beat only until peaks are soft and shiny. Beat yolks until thick, then add to whites. Slowly stir in milk and vanilla; fold whipped cream into egg mixture. Chill. Serve in a chilled bowl; sprinkle with nutmeg. Serves 24.
Mix with electric beater on low or by hand. Serve with cut-up chunks of fruit around bowl of dip.
Especially good over boiled weiners. I pour sauce over them and bake uncovered about 30 minutes at 350°.
Cook puddings and fruit juice until thick; cool. In a large bowl, combine mandarin oranges, pineapple chunks and sliced banana. Pour the sauce over the fruit. Mix all together. After 1/2 hour, mix again. Refrigerate.
In a saucepan, combine salt and water. Heat over medium heat until ingredients come to a boil. Stir frequently, almost continuously. Remove from heat. Add alum, salad oil and drops of food coloring. Mix together. Add flour, kneading until play dough consistency is achieved. Does not need to be refrigerated.
Mix cake mix, eggs, oil and mandarin oranges together. Pour into cake pan. Bake 30 to 35 minutes at 350°. Mix instant vanilla pudding and pineapple together thoroughly in mixer. Add whipped topping. Frost when cake has cooled.
Cut chicken wings in half to make winglets. Marinate overnight, shaking jar occasionally. Drain and cook chicken in 350° oven for 1 1/2 hours or until done. Turn chicken once. Recipe may be doubled.
Brown meat in pan with onion. Add rest of ingredients. Stir together well and heat thoroughly. Takes about 1/2 hour to make. Is a quick, delicious, low-fat meal. Serve with taco chips, crackers or top with grated cheese.
Let watermelon rind stand in salted water to cover overnight. Next day, drain and cover with fresh cold water. Cook until tender, about 10 minutes, then drain.
Boil potatoes approximately 45 minutes on medium heat or until soft. Peel potatoes and place in refrigerator for about 5 minutes. Remove potatoes when cool and cut into quarters; then cut them into cubes, into a medium size serving bowl. Mix ingredients well with potatoes, using only 2 boiled eggs. When ingredients are mixed well, smooth over top. Slice remaining boiled egg for decoration; sprinkle with paprika. Serve either hot or cold.
Mix all ingredients; shape into balls. Bake at 350° for 15 minutes.
Fill a pot halfway with beer, water and sliced onion. Bring to a boil. Plunge in sausages and simmer 20 minutes. If any sausages rise to surface while simmering, prick with a sharp knife. As sausages simmer, melt butter in skillet and saute diced onions until golden brown. Set aside. Remove sausages from water and cook on grill until crusty brown. Serve with sauteed onions.
Gently mix cottage cheese and dry jello together until well mixed. Add pineapple and marshmallows. Very gently, mix in Cool Whip. Chill at least 1 hour before serving. You can substitute fruit cocktail for pineapple.
Brown ground beef with onion and green pepper in oil in skillet, stirring until crumbly. Remove with slotted spoon. Add macaroni and saute until browned. Add ground beef mixture, soup and 1 soup can of water, mixing well. Simmer, covered, for 10 minutes or until macaroni is tender, adding additional water if necessary. Garnish with parsley flakes. Makes 4 to 6 servings.
Preheat oven to 350°. Beat eggs until just blended. Add sugar, salt and corn syrup. Add cooled butter and vanilla, mixing just to blend. Spread nuts in bottom of pie shell. Pour in filling. Place pie in oven. Reduce heat to 325° at once. Bake for 50 to 60 minutes.
In large bowl, combine sugar, flour and spices. Coat berries with sugar mixture. Place mixture in a shallow 8 1/2-inch round casserole dish. Sprinkle with lemon juice. Dot with butter. Bake at 400° for 25 minutes.
Drain clams (reserve liquid and set aside). In skillet, slowly heat oil and butter. Add garlic and saute until golden. Remove from heat. Stir in clam liquid, parsley and salt, bring to boiling. Reduce heat, simmer uncovered for 10 minutes. Add clams and simmer 3 minutes. Serve over spaghetti with Parmesan cheese.
Cook first 4 ingredients on stove until bubbly on high heat. Reduce to medium heat and cook 5 minutes. Remove from heat and add remaining ingredients. Pour in buttered dish and cool.
Bread for dressing should be at least 1 day old. Break bread into small pieces in a large bowl. Mix all ingredients together, stirring well. Pour broth over mixture until you have a thick mixture while stirring. Pour into a baking pan or dish and bake until lightly brown.
Heat oven to 350°. Grease and flour 2 layer pans, 8 or 9 1/2-inch. Measure flour by dip-level-pour method or by sifting. Blend in bowl flour, sugar, baking soda, salt and cocoa. Add shortening and 2/3 cup milk. Beat 2 minutes at medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add rest of milk, eggs and vanilla. Beat 2 more minutes, scraping bowl frequently.
Preheat oven to 375°. Mix milk and peanut butter until smooth; add biscuit mix and vanilla. Mix well. Shape into balls and roll in sugar. Place ball on cookie sheet and flatten with fork. May be baked in the ball. Push Hershey's Kiss into cookie as soon as it is done baking.
Dissolve jello in boiling water. Add Mountain Dew. Stir in marshmallows, pineapple and 1/2 of the pie filling. Pour into a 2-quart oblong pan or salad bowl until set. Fold in topping and remaining pie filling and spread on top.
Mix soups, water, parsley and rice together. Pour into 11 x 7-inch baking dish. Lay uncooked chicken breasts over rice mixture. Sprinkle with dry onion soup mix. Cover tightly with foil and bake for 2 hours at 350°. No peeking until ready to come out of the oven. Whole fryer or chicken parts can be substituted for breasts.
Sift dry ingredients together. Work in shortening with a pastry blender. Add sour cream. Mix only until blended. Turn onto lightly floured board or tabletop and knead lightly for about 30 seconds. Pat into 1/2-inch thickness. Cut into 2-inch rounds with floured biscuit cutter or the top of a drinking glass. Bake on ungreased cookie sheet at 450° for 15 minutes. You may brush melted butter on tops before baking to get a browner crust.
Sift flour, salt and soda together. Add brown sugar, oatmeal and pecans. Mix. Add margarine, blending with a fork. Press half of mixture into bottom of 9 x 12-inch pan. Spread jam over mixture. Cover jam with remaining mixture. Bake at 350° for 25 to 30 minutes. Cut into squares when cool. May be made a day ahead and left in refrigerator.
In greased 11 x 7 x 1 1/2-inch baking dish or 2-quart casserole alternate layers of potatoes, green pepper and onion. Combine remaining ingredients with a dash of black pepper; pour over potatoes. Cover and bake at 350° for 45 minutes. Uncover and bake 20 or 30 minutes longer or until potatoes are tender. Serves 8.
Cook milk, vinegar and eggs in top of double boiler until light in color. Pour over cheese, pimento and cracker crumbs. Mix well.
Grease and flour a 10-inch Bundt pan. Combine first 3 ingredients; spread evenly in bottom of pan. Set aside. Combine next 7 ingredients in a large mixing bowl; beat 2 minutes on medium speed with electric mixer. Spoon batter into prepared pan. Bake at 350° for 45 to 50 minutes or until a toothpick inserted comes out clean. Cool in pan 10 minutes; remove from pan and invert onto cake platter.
Boil sugar, margarine and corn syrup for 5 minutes, stirring constantly; remove from heat. Add salt, soda and butter flavoring. Mix with corn. Place on cookie sheets; put into a 200° oven for 45 minutes to 1 hour. Stir every 5 to 10 minutes to keep from burning. Cool and eat.
Mash tomatoes. Put the rice in a greased casserole dish; cover with the mashed tomatoes. Place the sausages on top and pour the liquid over the tomatoes and rice. Bake for 1 hour at 350°.
Heat oil and stir-fry chicken and vegetables for 3 or 4 minutes. Season with soy sauce and salt. Put about 2 tablespoons of filling mixture on each wrapper. Roll according to directions on wrapper package. Fry in small amount of oil in skillet until golden; drain. Serve with Aunt Betty's hot mustard.