HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend first 3 ingredients together and pat into pan. Bake for 15 minutes. Mix balance of ingredients and our over baked crust. Return to oven for 15 more minutes. Serve warm with whipped topping or ice cream.
Drain oranges; measure syrup from oranges. Add water to syrup to make 1 cup. Dissolve gelatin in boiling water. Add measured liquid. Add sherbet by spoonfuls, stirring until melted. Chill until thickened. Fold in oranges. Chill until set.
Mix Crisco, salt and flour with fork or pastry cutter into small nuggets. Add water and mix with fork until you can form balls. Roll out desired size.
Mix together and freeze. Remove from freezer and let thaw at least 3 hours. Add 1 quart ginger ale. Serves 50 people.
In the top of a double boiler, beat together the yolks, the wine and 3 tablespoons of the sugar. Place the double boiler over simmering water. Whip mixture constantly with a wire whisk until it is thick enough to retain a slight peak when the whisk is withdrawn (about 5 minutes cooking time). Taste for sweetness. If it is not sweet enough, add the remaining sugar. Pour into stemmed glasses and serve at once.
Brown meat. Drain and crumble. Add balance of ingredients and simmer for several hours. Serves 100.
Cook sausage until brown, stirring to crumble. Drain well; reserve drippings. Add margarine to drippings to measure 1/4 cup. Set sausage and drippings aside.
Mix all ingredients together. Add wings and bake at 350° about 1 hour, then put under broiler to brown.
Preheat oven to 350°, bake for 40 minutes. Mix flour, sugar and soda together. Add egg, oleo and pineapple; mix. Pour in 9 x 13-inch pan.
Drain and save juice from canned fruit. Add water to make 2 cups. Dissolve jello with boiling water. Add 1 cup fruit juice. Add fruit to jello. Chill until firm.
Soak raisins, dates and soda in boiling water; cool to lukewarm. Thoroughly mix the remaining ingredients, using enough flour to make a heavy batter. Add to date mixture. Bake in large loaf pan or 2 small pans for 1 hour. Cool before slicing.
Soak yeast in lukewarm water 5 minutes without stirring; stir well before adding to milk mixture. Add eggs and shortening; stir well. Gradually add flour; knead well. Place in greased bowl; let rise. Punch down; let rise again. Punch down; shape into rolls. Let rise and bake 25 to 30 minutes at 375°.
Mix first 3 ingredients. Press into large greased Pyrex dish. Bake 8 minutes at 350°. Cool.
Combine graham crackers, margarine, 1/2 cup sugar and 3/4 cup nuts. Press into a 13 x 9-inch pan. Beat egg whites until very stiff and set aside. Cream the 1 cup sugar, cream cheese and vanilla. Fold egg whites into creamed mixture. Do not beat. Pour on top of crust and bake at 350° for 23 minutes. Cool on counter, then refrigerate for 2 to 3 hours until cold. Spread pie filling on top. Ice with Cool Whip. Sprinkle remaining nuts on top. Refrigerate until ready to serve. Serves 12.
Scald milk; mix dry ingredients together. Add hot milk, slowly, stirring well. Add butter; cook in double boiler until thick and smooth, about 15 minutes. Stir often. Beat egg yolks slightly. Add a little hot filling. Stir quickly into mixture. Stir and cook 2 minutes. Cool and add flavoring. Pour into baked and cooled pastry shell. Cover with meringue (made with 3 egg whites). Brown in a slow oven.
In a large skillet, cook and stir bacon and onion until bacon is crisp. Stir in remaining ingredients. Heat until bubbly. Simmer, uncovered, stirring occasionally (15 to 20 minutes or until liquid is absorbed).
In skillet cook sausage or ground beef, onion and garlic until meat is brown and onion is tender. Drain fat. Stir in tomato sauce, undrained tomatoes, chili peppers, flour, and chili powder. Cook and stir until thick and bubbly.
Brown bacon; remove from pan and set aside. Reserve 1/2 cup drippings. In remaining drippings, saute onion and celery until tender. Mix in 1/2 cup flour. Add vegetable juice, tomatoes, stock, sugar, oregano and reserved bacon. Add additional flour that has been mixed with a little water, if mixture is not thick enough. Texture should be similar to that of a thick white sauce. Simmer about 30 minutes. Add lettuce to soup in pot and serve immediately or top individual servings with lettuce. Makes about 2 gallons or 15 to 20 large servings.
Saute onion in oleo. Add Cheez Whiz. Stir until melted. Add rice, soup, broccoli. Stir until blended. Pour in a buttered casserole dish. Bake at 350° for 30 minutes.
Cook sweet potatoes until tender. Peel potatoes and mash. Add next 8 ingredients and mix well. Pour into a greased baking dish. Bake at 350° for 45 minutes. Sprinkle with coconut, if desired.
Remove 1 cup of apple juice; add grape juice and vinegar. Mix well and refrigerate. Drink 3 ounces daily.
Mix all together and bake in 400 degree oven for 20 to 25 minutes in well greased pan.
In a heavy saucepan, over low heat, melt chocolate morsels with milk. Remove from heat. Stir in Amaretto and extract. Chill 2 hours.
Sift flour, sugar, baking powder and salt into mixing bowl. Drop in Spry* (Crisco). Combine milk and maraschino juice. Add 3/4 cup of this liquid. Add flavoring extracts. Beat 200 strokes (2 minutes by hand or on mixer at low speed). Scrape bowl and spoon or beater. Add remaining liquid and egg whites and beat 200 strokes (2 minutes on mixer at low speed). Add cherries and nuts; blend. Bake in 2 deep 9-inch Spry* coated layer pans in moderate oven at 375° for 20 to 25 minutes. Cool. Cut layers into heart shapes, using paper pattern. Spread with Pink Valentine's Day Frosting.
Cook vegetables in water in large kettle until tender. Meanwhile, in mixing bowl, combine cream cheese, butter and soup; stir well. Add milk and salt and pepper. Add to vegetables and heat through.
Make in small loaf (size of finger). Roll in corn flake crumbs. Brown in skillet of oil. Place in baking dish. Pour 1 jar of Heinz homestyle gravy over finger links. Bake at 350° for 45 minutes to 1 hour, depending on your oven.
Combine juices and sugar in pitcher. Stir until sugar dissolves. Chill in refrigerator. Pour into punch bowl. Add ginger ale just before serving. Makes 16 cups.
Bake in iron skillet at 375° for 25 to 30 minutes. You can substitute 2 cups of fresh broccoli for frozen or 1 box of chopped frozen spinach.
Wash spinach; chop fine and set aside. Shred potatoes and onions into eggs. Add remaining ingredients and mix. Spread half of potato mixture in shallow baking dish; spread spinach for second layer and top with remaining potatoes. Bake in preheated oven at 350° for 30 minutes, or until potatoes are browned and done.
Combine beef, garlic and onion in large skillet and cook slowly about 10 minutes. Drain and add remaining ingredients in large crock-pot or regular pot. Mix together and add meat; cook slowly about 6 to 7 hours.
Sprinkle soda over dates; add boiling water. Stir well. Cream butter and sugar; add eggs. Beat well. Stir in dates, coconut or nuts and vanilla; mix well. Add flour; mix well. Batter will be stiff. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 12 minutes or until browned.
Mix children well together. Put in the field, stirring constantly with lots of love. Pour the brook over the pebbles. Sprinkle the field with flowers. Spread with a big blue sky. Bake in hot sun. When thoroughly tired, remove and set to cool in bath tub.
Preheat oven to 375°. In a large mixing bowl, beat Eagle Brand milk and peanut butter until smooth. Add Bisquick and vanilla. Mix well.
Preheat oven to 350°. In a small bowl, combine flour, baking soda and salt; set aside. In small saucepan, combine sugar, butter and water. Bring just to a boil; remove from heat. Add 1 cup of mint flavored morsels and vanilla, stirring until morsels are melted and mixture is smooth. Transfer this to a larger mixing bowl. Add eggs, one at a time, beating after each addition. Stir in flour mixture and remaining mint chocolate morsels. Spread into greased 9-inch square baking pan. Bake at 350° for 25 to 35 minutes just until center is set. Cool completely before cutting into squares. Makes 16 brownies.
Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.
Sift together dry ingredients. Add 3 eggs (beaten until foamy), oil, vanilla and zucchini. Add nuts. Pour into 2 greased and floured loaf pans. Bake at 325° for 65 minutes.
Mix crushed cookies with melted margarine. Spread on bottom of greased 9 x 13-inch pan and freeze. Soften ice cream and spread on top of frozen cookies. Refreeze. Mix together evaporated milk, margarine, sugar and chocolate. Boil for 10 minutes, stirring constantly. Cool. Put on top of ice cream. Return to freeze. May be served with whipped cream.
If using frozen packaged pie shell or 6 ounce packaged cracker crumb pie crust, use 1 can condensed milk, 3 egg yolks and 1/2 cup ReaLemon. Bake 8 minutes.
Select 5 to 6 large firm pears, peel and core leaving stems attached. Slice about 1/4-inch off bottom so pears stand up. Place pears in enough water to cover them and add 2 tablespoons lemon juice to water to prevent the fruit from browning. Place water, sugar, lemon juice and cinnamon in a 4-quart saucepan. Over medium heat, stir until sugar is dissolved and syrup is slightly thickened. Boil 5 minutes. Place pears in syrup. Reduce heat to simmer and poach for 15 to 20 minutes or until pears are tender, but firm. Remove pan from heat and cool for 20 minutes or better yet, leave pears in liquid and refrigerate overnight.
Combine egg yolks, salt and milk. Mix well. Place in heavy saucepan and cook over low heat, stirring until warm. Combine sugar and flour. Gradually add to milk mixture, stirring constantly, until thick. Boil 1 minute. Remove from heat. Stir in vanilla and peanut butter. Let cool slightly. Pour filling into cooled pie shell. Chill thoroughly. Garnish with whipped cream and peanuts.
Mix margarine and sugar until light and fluffy. Add egg, baking powder and vanilla and mix well. Add milk and flour, mix well. Add chocolate chips. Drop by teaspoonful on greased cookie sheet. Bake at 350° until lightly brown.
In saucepan on stove, combine ingredients. Bring to boil. Pour over cabbage and refrigerate overnight.
Fry bacon until crisp, then break into pieces. Saute onion in bacon drippings. Place bacon, onion, sauerkraut, stewed tomatoes and sugar in casserole and stir to blend. Sprinkle with cheese. With lid on casserole, bake at 350° for 1 1/2 hours.
Combine and beat flour, salt, baking powder, sugar and milk. Add egg and beat. Add sour cream and beat. Drop soda on top of mixture. Drop vinegar on top of soda and beat. Bake on greased griddle 1 1/2 minutes on each side or until brown.
Dissolve each package of jello with 1 1/2 cups of boiling water. Place in separate containers and chill. Combine 1 cup pineapple juice with 1/4 cup sugar. Heat mixture until it begins boiling. Remove from stove and mix one box lemon Jell-O, until syrupy. Combine 2 packages Dream Whip with 1/2 cup cold water and 1 teaspoon vanilla. Whip until stiff. Fold lemon Jell-O into Dream Whip mixture using low speed on mixer. Cut Jell-O into squares and fold into lemon Jell-O and Dream Whip mixture. Chill until firm.
Melt butter over low heat. Mix all ingredients into melted butter and toss lightly. Make single layer in pan at 400°. Bake large shrimp for 8 to 10 minutes or small shrimp for 5 to 6 minutes.
Slice onions. Put half in glass pan; cover with crackers and sausage (crumble crackers and sausage). Put on rest of onions, seasoned salt and cream of mushroom soup. Bake 40 minutes at 400° covered. Put on cheese and bake 5 minutes.
Saute onion and celery in 2 tablespoons butter. Cook broccoli as directed. Drain and mix all ingredients together. Put in casserole and bake 30 minutes at 350°.
Cut tomatoes, over a bowl to catch the juice, into small pieces. Coarsely chop the garlic. Chop the basil leaves, if using fresh basil. Add the garlic and basil to the tomatoes. Add salt to taste and a generous amount of black pepper. Drizzle in the olive oil, adding to your taste. Stir thoroughly. Cover and refrigerate at least 2 hours, but preferably overnight. Sauce should be very cold. About 20 to 30 minutes before serving, begin heating water in a large pot. When water comes to a rolling boil, add a pinch of salt and the pasta. Cook 10 to 12 minutes or until it is just tender. Do not overcook. Drain pasta well, but do not rinse. Put pasta in a warm serving bowl. Immediately add the cold tomato sauce. Toss well using 2 spoons. Serve at once. It's the combination of hot pasta and cold sauce that releases the great flavor.
Thaw broccoli and drain. Melt Cheeze Whiz in warm broccoli. Add remaining ingredients and stir well. Bake in covered casserole dish for 40-45 minutes at 375°. serves 4.
Make pastry. Mix sugar, tapioca, salt, lemon juice and almond flavoring. Combine with peaches. Let stand 15 minutes. Place peach mixture in pastry shell. Dot with butter or margarine. Bake at 425° for 40 to 50 minutes.
Place tortilla on a serving platter. Top with lettuce, half of the turkey and 1 tortilla. Reserve 1 tablespoon guacamole for top layer; spread remaining guacamole evenly over tortilla. Sprinkle with half of cheese, olives, bell pepper and green onions. Top with remaining tortilla. Spread sour cream; sprinkle with remaining cheese, olives, bell pepper and green onions. Top with guacamole. Serve immediately. Serve with salsa. Makes 4 to 6 servings.
Heat butter in saucepan and saute garlic and shallots for one minute. Add chicken, tomato puree, oregano, basil, wine and pepper to taste. Simmer about 30 minutes. Correct seasoning, if necessary. Remove chicken mixture from heat and stir in cheese. Fill empanda disks. Garnish with grated Parmesan cheese, dried parsley and paprika, if desired, after final egg glaze.
Boil ingredients well until hard. Pour over popped corn. Sprinkle with nuts and shape into balls. Keep hands greased with oleo while shaping into balls.
Weigh and pulp grapes. Heat pulp over low heat until soft, then run through a colander to remove seeds. Add 1 cup water to each quart of hulls and cook slowly until tender. Combine pulp and hulls, add sugar, ground cinnamon, cloves and vinegar. Boil over low heat 1 hour. Pour into sterilized jars and process pints at simmering for 20 minutes in hot water bath. This is delicious with any kind of meat.
Oil a 9 x 13-inch dish. Spread uncooked rice on bottom of pan. Mix mushroom soup with water. Pour over rice. Lay chicken pieces on top and sprinkle with dry onion soup. Cover with foil and bake at 375° for 1 1/2 hours.
Combine brown sugar, granulated sugar, salt and cider in large, deep pot. Tie spices in a piece of cheesecloth and add to cider mixture. Bring slowly to a boil. Cover and simmer for 20 to 25 minutes. Remove spices. Serve hot in mugs or cups with orange slice floats and cinnamon-stick mullers (stirrers).
Cut tomatoes in half. Take stems off hot peppers. Put together in pot of boiling water. Boil until peppers are no longer hard. Peel tomatoes and put into blender along with peppers. Put 1/4 cup of the water in blender (for thick sauce, just put 2 teaspoons). Put spices in and blend. Serve with chips or Mexican food.
Allow the cheese to soften; fold in the rest of the ingredients. Serve with Bremner wafers. Freezes well.
Mix all ingredients together and beat well. Makes 2 loaves. Grease pans. Bake 1 hour at 350°.
Preheat oven to 350°. Shake flour in large plastic cooking bag. Add soup, green beans, chicken broth, pepper and 1/2 can of onions to bag. Shake bag to blend in flour. Sprinkle salt and pepper. Sprinkle with remaining onions. Bake until chicken is tender, 45 to 50 minutes. Make sure bag has hole in top.
Mix dry ingredients and add egg, buttermilk and water. Fry to golden brown and serve hot.
Crush 1 stack of crackers and mix with 1 stick of oleo (melted). Spread in the bottom of a 9 x 13-inch pan. Layer chicken over crackers. Mix broth, soup and sour cream. Pour over chicken. Cover top with 1 stack of crushed crackers.
Dissolve yeast in warm water. In a large bowl, stir together flour, sugar, oregano and salt. Cut in butter until mixture resembles coarse meal. Blend in cheese, egg and yeast. Turn onto well floured surface. Knead about 5 minutes. Place in a well-buttered bowl. Brush top with melted butter. Cover and let rise until doubled, about 1 hour. Punch down. Shape as desired. Place on buttered baking sheet. Cover and let rise again until almost doubled. Bake in a preheated 375° oven 12 to 15 minutes. Serve warm. Makes 14 to 24 rolls.
Mix chicken, Veg-All and soup together. Put in baking dish. Mix flour, buttermilk and melted butter together. Pour over top of chicken mixture. Bake at 350° until brown.
Combine all ingredients, except shrimp, in large kettle. Bring to a boil and simmer for 5 to 10 minutes to allow flavors to blend. Add shrimp and cook for 3 minutes (it won't quite return to boil). Remove from heat and add 2 cups of cold water. Let stand 5 minutes; drain. For less spicy, replace cayenne pepper with pickling spice.
In large skillet, heat together butter and oil. Saute garlic, parsley and basil over low heat for 5 minutes. Stir in crabmeat and cook for 2 minutes. Remove from heat. In small bowl, combine egg yolks, Parmesan cheese, cream and salt. In heated serving dish, toss warm linguine with egg mixture. Add crabmeat mixture and toss gently until combined. Serve immediately. Makes 4 main dish servings or 6 to 8 side dish servings.
Mix first 4 ingredients. Add eggs, one at a time, beating on medium speed for 4 minutes. Pour into a greased and floured 13 x 9 x 2-inch sheet cake pan. Bake at 350° for 30 minutes. The edges will pull away from the pan and the center will be firm to the touch when the cake is done. Allow the cake to cool enough to be removed from the pan. Place on the serving tray. Let cake cool and refrigerate.
Mix together all ingredients and place in blender for 60 seconds. Grease and flour large pie plate. Put mixture in pie plate and bake at 350° for 45 minutes. Insert knife 1 inch from edge (should come out clean).
Blend the corn syrup, butter, extract and salt. Add sugar; mix with spoon and hands until smooth. Divide into thirds. Knead 1 drop red food coloring into one third and 1 drop green food coloring into another third. Leave remaining third white. Shape into small balls. Flatten with fork on waxed paper lined baking sheets. Let dry several hours. Makes 72 patties.
Boil cranberries in 2 cups of water until tender and most have popped (mash while boiling). Strain through wire colander. Should have 2 tablespoons of pulp left after straining. Put back into saucepan; add margarine and sugar. Cook until thick consistency. Pour into Pyrex or mold sprayed lightly with Pam. Chill until firm. Garnish with parsley.
Preheat oven to 350°. Mix butter and sugar. Add flour and eggs. Mix until all ingredients are blended. Pat into a 10 x 13-inch pan. Spread the pie filling on top, making sure it goes to the edges of the pan. Bake 40 to 45 minutes. When done, let it cool and the cut into squares.
Heat grill. Mix barbecue sauce, juice, peel and pepper. Place ribs, bone side down, on greased grill over low coals. Grill, uncovered, 30 minutes on each side. Brush with barbecue mix. Continue grilling 30 minutes or until cooked through.
Brown ground chuck, onions, and green peppers. Drain well. Combine remaining ingredients in a large bowl. Add the meat mixture. Stir well. Pour into a greased 9x13 baking dish. Bake at 400° for 30-40 minutes.
Cook sweet potatoes, peel and mix with margarine. Add sugar. Sift flour, cocoa, salt and baking powder together. Add to potato mixture. Add eggs and milk. Beat well. Add vanilla. Pour into pie shells. Bake at 300° for 45 minutes or until crust begins to brown.
Dissolve jello in 2 cups hot water. Add pineapple and juice. Add frozen strawberries and stir to unthaw berries. Put half mixture in glass dish and set in refrigerator to set. Leave rest of mixture out.
Beat eggs and sugar together; add flour and nuts. Stir in butter and chocolate. Place batter in greased and floured 13 x 9-inch pan. Bake at 375° for 35 minutes.
Mix together 2 cups flour, powdered sugar and margarine. Pat into a 9 x 13-inch pan. Bake at 325° for 25 minutes.
Smash crescent rolls in bottom of 9 x 13 pan. Cook sausage and crumble over crescent rolls. Sprinkle hash browns over sausage. Cover dish and refrigerate overnight.
Butter sides of saucepan. Combine the first 4 ingredients and cook to soft ball stage. Remove from heat. Add peanut butter and marshmallow cream. Beat until it begins to hold shape. Pour into buttered dish. Cool and cut.
Chop zucchini, eggplant, onion and green pepper. Heat oil in skillet and fry onion and garlic for 5 minutes. Stir in peppers, zucchini and eggplant. Add the can of tomatoes and basil, mixing well. Bring to a boil; reduce heat and simmer 15 minutes. Add the wine and cook for an additional 15 minutes. Serve over rice. Top with Parmesan cheese. Serves 4.
Heat oil ( 2 to 3 minutes) in deep hot fryer or kettle to 375°. Prepare French fried potatoes, allowing 1 potato for each person. Keep warm. Dry fish fillets.
Make thick cream sauce of butter, flour, salt, pepper and milk. Into greased baking dish, place layer of crabmeat and a layer of cheese. Pour in some cream sauce and continue until dish is filled. Bake in moderate oven for 25 to 30 minutes.
Place layer of stuffing in bottom of baking dish. Put layer of chicken pieces on top of stuffing mix. Put a layer of sliced onions on top of that. Put layer of cheese, followed by layer of broccoli. Cover with remainder of stuffing mix. Combine soups together and pour over mix. Bake at 400° until done.
Combine margarine, flour and nuts. Press into bottom of an ungreased 13 x 9-inch baking dish. Bake in oven for 20 minutes at 350°. Blend one cup Cool Whip with cream cheese and spread over cooled crust. Combine both puddings with the milk following the directions on the package. Put this over cream cheese mixture. Follow with the rest of the Cool Whip. Top with grated Hershey bar.
Soften cream cheese at room temperature. Bake pie crusts; set aside to cool. Bring water to a boil and add gelatin; stir well until dissolved thoroughly. Add milk to pudding mix; blend well. Add gelatin, Sweet One and cheese to pudding mix and beat with mixer until well blended. Pour into pie crusts and refrigerate. Makes 2 pies.
Combine milk and pudding in pan and cook according to package directions. Cool. Layer half of graham cracker squares in bottom of 13 x 9-inch baking dish, breaking crackers as necessary. Fold whipped topping into cooled pudding. Spoon half pudding mixture over first layer of graham crackers. Spread evenly. Repeat layer of graham crackers and pudding. Top with layer of graham crackers and spread frosting evenly over them. Cover and refrigerate at least 4 hours or overnight.
Simmer soup bone in water. Mix the remaining ingredients. Make dumplings and drop into boiling soup broth. Cook for 20 to 25 minutes.
Dissolve dry yeast in lukewarm water and mix in. Mix together canola oil, warm water, sugar and salt. Add egg and flour and mix to form stiff dough. Roll dough 3/8-inch thick. Cut in circles. Dip both sides in melted margarine or butter and fold one side over other. Refrigerate or let rise for 2 hours. Bake at 400° for 12 to 15 minutes or until brown.
If using fresh potatoes, cook in large saucepan, covered, in boiling salted water about 15 minutes. Drain; set aside. If using canned potatoes, drain and set aside. Spread pie filling in 9 x 9 x 2-inch baking dish. Arrange potatoes on top of apples. In small mixing bowl, stir together cranberry sauce and apricot preserves. Spoon over sweet potatoes. Bake, uncovered, in 350° oven for 20 to 25 minutes, or until heated through. Makes 6 to 8 servings.
Drain beets, reserving liquid. Place beets in fruit jar. Combine vinegar and beet juice; bring to a boil. Add remaining ingredients and heat to boiling. Pour over beets; cover jar. Serve very cold.
Mix all ingredients together and bake in a 9 x 13-inch oiled casserole. Bake at 350° for 45 to 55 minutes.
Cut off fresh corn or use 1 can cream-style corn. Beat eggs; add sugar and add vanilla. Add to corn with milk or cream to make a custard consistency. Bake until firm. Serve as a vegetable.