HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients into pan. Mix liquids and add coloring. Cook over moderate heat, stirring constantly until dough pulls away from pan. Dough should not feel sticky. Store in airtight container. For longer shelf life, store in refrigerator.
In a large bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Add eggs and ReaLemon; mix well. Pour into crust. Bake at 300° (preheat oven) for 50 to 55 minutes or until center is set. Chill before serving.
Preheat oven to 375 degrees. Combine flour, granulated sugar and soda. Add brown sugar, shortening, egg and vanilla, beat well. Stir in oats and nuts. Form dough into small balls, place on an ungreased cookie sheet. Bake for 7-12 minutes. Makes 3 1/2 dozen.
Put all ingredients in large bowl and mix with spoon. Do not use mixer. Grease and flour pan. Bake at 325° for 1 hour.
Mix flour, sugar, baking powder, baking soda and butter. Mix together like pie dough. Keep out 1/2 cup crumbs for on top of cake. Beat egg yolks and add thick milk and vanilla. Mix, then add to first ingredients. Beat the egg whites stiff and fold into mixture. Put in pan and sprinkle the 1/2 cup crumbs on top. Cinnamon may be sprinkled on top if you like. Bake at 350°.
Mix margarine and sugar. Add eggs and vanilla. Mix in bananas and buttermilk. Sift dry ingredients and add to beaten mixture. Add nuts last. Bake at 325° in greased loaf pans for 1 1/4 hours or until done.
Heat together everything except carrots. Add carrots; marinate together. Best if made a few days earlier.
Prepare vegetables for dipping. Place in plastic bags and chill. In a bowl, prepare dip by blending together cottage cheese and yogurt. Add vinegar, garlic and red onion. Stir in chili sauce and parsley until well combined. Cover and chill 1 hour to blend. When ready to serve, transfer dip to serving bowl. Surround with celery sticks, green pepper slices and quartered mushrooms.
Shred cabbage, peppers and carrots. Add salt. Refrigerate for 2 hours, then drain off water. Boil the sugar, vinegar, water, mustard seed and celery seed. Let cool and pour over slaw. Put in plastic container and freeze.
Combine flour, salt and pepper; coat meat cubes in seasoned flour. Brown in hot shortening in small dutch oven; add soup, water, onion and basil. Cover and bake at 375° for 1 hour. Add potatoes, carrots, and wine. Cover and bake 1 hour longer, or until tender. Good served over Bisquick drop biscuits.
Mix cake mix, pecans, coconut, eggs and margarine or butter. Mix well. Mixture will be stiff and greasy. Pat in 13 x 9-inch pan, ungreased and unfloured. Mix remaining ingredients. Beat well. Pour mixture over unbaked cake. Bake at 350° for 30 to 40 minutes.
Prepare fruit and put in pie shell. In bowl, beat eggs lightly and blend in sugar, flour, cream and vanilla. Pour over fruit. Bake at 375° for 1 hour or until knife inserted in center comes out clean.
Combine first 4 ingredients in a large mixing bowl. Stir until well blended. Drop by teaspoons into powdered sugar; roll until coated. Place 1 1/2 inches apart on lightly greased cookie sheets. Bake at 350° for 10 to 12 minutes. Remove the cookies while warm.
To egg whites, add salt and beat until foamy; add cream of tartar and beat until stiff. Very gradually fold in sugar. Divide egg white mixture into equal parts.
Mix the ham, pork, eggs, bread crumbs and milk; form into balls. Bring to a boil the brown sugar, mustard, vinegar and water. Pour over balls. Bake for about 1 hour at 350°.
Prepare corn bread according to directions. Cool. Crumble into very small pieces. Cook bacon, drain and crumble or chop. In a large glass bowl, layer half of the corn bread. Top with half of the pickle relish, juice, tomatoes, pepper, onion, bacon and 1/2 cup mayonnaise. Repeat layers, reserving small amount of tomatoes and bacon for garnish. Refrigerate and serve chilled.
Combine first 6 ingredients; beat 5 minutes at medium speed of electric mixer or until smooth. Fold in blueberries. Pour filling into crust; bake at 400° for 25 minutes. Remove from oven. Combine remaining ingredients; sprinkle over top. Bake 10 additional minutes. Chill before serving.
Fold in crushed pineapple and 1/2 cup chopped nuts and partially set jello.
Cream butter, brown sugar and salt. Blend in flour and oatmeal until fine. Press 2/3 of crumbs into bottom of greased 9 x 13-inch pan.
Let butter stand at room temperature until soft. Preheat oven to slow 350° for shiny metal or 325° for dark metal sheet.
Cook roast in pressure cooker or boil, retaining one cup liquid until very tender. Remove from pot. Add potatoes, onions, celery, green peppers, mushrooms and gravy. Cook until vegetables are tender. Put roast back in pot and simmer until hot. Serves 8 to 10.
Place broccoli in greased casserole, then add cubed chicken. Combine next four ingredients and pour over chicken. Sprinkle on cheese and bread crumbs; dot with butter. Garnish with pimento (optional). Sprinkle with wheat germ (optional). Place in preheated oven at 350° and bake, uncovered, for 30 minutes. Serves 10.
In heavy pan over medium heat cook syrup, sugar, salt and water until sugar is dissolved, stirring constantly. Cook without stirring to firm ball stage (248° on candy thermometer) or until small amount of syrup forms a firm ball when dropped in cold water. Just before syrup reaches 248°, in another bowl, beat egg whites with mixer until stiff. Slowly pour hot syrup into whites and continue beating with mixer until it holds its shape. Add vanilla, continue beating, it will be ready when mixture goes from shiny to a flat look. Add the nuts if desired. Immediately drop by teaspoonfuls onto waxed paper. Use two spoons if necessary since the mixture is very hot. Makes 1-1/4 pounds.
Mix and beat at medium speed for 5 minutes. Grease a Bundt pan and flour. Place whole pecans in bottom of pan. Pour in the mix batter and bake at 350° for 40 to 45 minutes. Let cool 15 minutes and place on wire rack to cool. Serve with cream.
Put asparagus in bottom of 2-quart casserole dish. Add soup, top with grated cheese. Bake at 350° for 15 minutes.
Pound chicken flat and cut into small pieces, pat dry. Fry chicken until lightly browned. Put in 9 x 13 baking dish. Cover with chunky salsa. Cover with grated cheese. Heat in microwave or bake in regular oven until bubbly. Serve with tortillas.
Combine all ingredients; turn into greased loaf pan. Bake at 350° for 1 hour until done. Cool in pan 15 minutes. Remove from pan. Slice and serve. Is delicious with bacon or pork sausage.
Mix ingredients in pan and heat until sugar is dissolved. Pour over pickles. In 4 or 5 days, they will be ready.
While they are still hot, beat sweet potatoes fluffy and add all other ingredients. Beat until fluffy. Spoon into a greased 3-quart casserole. Sprinkle topping over and bake 1/2 hour in 350° oven. Serves 8.
Mix sugar and flour. Add beaten eggs and remaining ingredients. Pour into 2 greased 9-inch aluminum foil pie tins or unbaked pie shells. Bake at 350° until brown on top, about 35 minutes.
Pound steak or use meat tenderizer. Cut steak into pieces. Salt and pepper, then cover both sides with flour. Fry meat in hot oil until done. After frying all the meat slowly, stir in remaining flour. Add hot water to mix until it is smooth and the texture you want. Add sliced onion and let simmer until onions are tender.
Heat oven to 350 degrees. Prepare brownie mix in a 13 x 9 inch pan, as directed on package, except bake only 20 minutes. Beat vanilla, egg, milk, and cream cheese in a large bowl until smooth. Pour over baked brownie layer. Bake until topping is set, about 25 minutes. Cool 2 hours. Spread with pie filling. Cut into squares. Store in refrigerator.
Wrap a bacon strip around each piece of chicken. Spread dried beef on bottom of 2 1/2-quart or 7 x 11-inch dish. Place chicken on top of beef. Combine soup and sour cream. Spread on top of chicken. Bake 3 hours, uncovered, at 275°.
Microwave chocolate and butter in large bowl on high for 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Blend in eggs and vanilla. Add flour and stir until well blended. Spread into greased 12 inch pizza pan. Bake at 350 for 25-30 minutes, cool in pan. Add milk to pudding mix. Beat with wire whisk until well blended. Spread over brownie, leaving a 1 inch border around the edge. Sprinkle with crushed cookies.
Cream the sugar, oil, eggs and 1 cup apples. Sift dry ingredients together and add to creamed mixture. Add the dates, nuts, 2 cups chopped apples and vanilla. Place in ungreased pan. Bake at 325° for 1 hour and 10 to 15 minutes.
Preheat oven to 350°. Peel, core and thin slice apples and arrange in 13 x 9 baking pan. Combine remaining ingredients; mix until crumbly. Sprinkle evenly over apples. Bake 35 to 40 minutes. Serve warm with whipped cream or ice cream.
Mix all ingredients in saucepan, bring to a boil. Stir until transparent.
Saute onion in bacon drippings until translucent. Combine ingredients into large pot. Crumble bacon into small pieces. Cook slowly for about 1 hour or until potatoes are done. Serve with corn tortilla chips and cheese.
Drain beets and save juice. Mix flour or cornstarch and sugar together; add vinegar slowly, stirring to prevent lumps. Add beet juice and cook over low heat until mixture thickens, stirring constantly. Add the beet slices, simmer until they are thoroughly hot.
Brown stewing meat in oil. Add onion, salt and pepper. Drain. Add sauce and medium paste and equal parts of water and paste. Add chili powder and garlic powder to taste. Simmer; pour over strained, cooked rigatoni.
Line a cookie sheet with graham crackers. Melt butter in a small saucepan. Add sugar and boil for 3 minutes. Add nuts. Drizzle over graham crackers. Bake at 275° for 10 minutes. Let cool until hard.
Combine margarine, onion, bell pepper and crab meat in pan. Cook until tender. Then add soups and milk. Salt and pepper to taste. Simmer 10 minutes.
Partially cook meat and drain excess fat. Add remaining ingredients and shape into small balls (1 inch). Refrigerate. Place on cookie sheet. Bake at 375° for 30 minutes. May be frozen and reheated.
Mix all ingredients in a mixing bowl; pour into a loaf pan. Spread ketchup over top of meat loaf. Cover with aluminum foil. Bake at 350° for 50 minutes. Remove foil and bake about 5 more minutes.
Mix all ingredients together. Pour into greased 9 x 12-inch pan. Cook at 350° for 45 minutes.
In large bowl with mixer at medium speed, beat margarine and sugar until smooth. Beat in corn syrup and egg yolks. Stir in flour. Chill 1 hour. Shape into 1-inch balls. Dip into slightly beaten egg whites. Roll in nuts. Place 2 inches apart on greased cookie sheet. With thumb, make indentation in center of each. Bake in a 325° oven 20 minutes or until golden brown. If necessary, press again with thumb. Remove from cookie sheet; place on rack. While still warm, fill with jam or jelly. Let cool completely. Makes about 4 dozen.
Sort and wash beans; place in a Dutch oven. Cover with water and soak overnight. Drain beans; add ham bone and cover with water. Cover and bring to a boil; reduce heat and simmer 1 hour. Add remaining ingredients; simmer 1 hour or until beans are tender. Remove ham and dice (remove gristle and fat); return to soup. Yields 12 to 15 servings.
Mix graham crackers, soda crackers and margarine; press 3/4 of mixture in bottom of a 9 x 13 inch glass pan.
In a food processor or blender, whirl the beans and 1/4 cup of the salsa briefly. Spoon into the bottom of a 1-quart serving bowl. In a small bowl, whisk together the sour cream and 1/4 cup of the salsa. Drop by spoonfuls over the beans; spread gently to cover. Spoon the remaining salsa over the sour cream. Sprinkle with cheese and cilantro, if using. Cover and refrigerate for at least two hours and up to 24 hours. Serve with reduced-fat crackers. Makes 4 cups.
Cream shortening, sugar and salt. Add eggs and potatoes; blend well. Add milk to creamed mixture. Dissolve yeast in 1/2 cup warm water; add to rest of mixture. Stir in enough flour to make a fairly stiff dough. Turn out on floured surface and knead until smooth and elastic. Put in greased bowl, cover and let rise until double.
Peel potatoes and slice thin. Fry bacon until crisp. Drain on paper towel. Saute onions and pepper in bacon grease until brown. Add flour and mix well. Add sugar, salt, celery seed and black pepper. Cook over low heat stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling. Cook 1 minute. Add potatoes, eggs and crumbled bacon.
Mix flour, salt, baking powder and pepper. Beat egg yolk and milk together. Blend in dry ingredients. Beat egg white until foamy. Add sugar and beat until stiff, but not dry. Fold this into milk mixture. Dip mushrooms in batter. Drain. Roll in crushed cereal and fry until golden brown.
Scald milk. Place margarine and sugar in large bowl. Stir in milk, stirring to melt margarine. Add eggs, yeast and salt. Mix well. Add 2 cups flour, beating very well. Add rest of flour. Knead well. Let rise in warm place. Punch down. Make into rolls, cinnamon rolls or tea ring. Let rise again until double. Bake at 350° until golden brown and done (30 to 40 minutes).
Pour rice in bottom of Pyrex dish. Mix soups and milk. Place chicken pieces over rice. Pour soups over chicken and rice. Sprinkle onion soup over all. Cover tightly. Bake at 300° for 3 hours.
Cream butter and shortening together; add sugar. Cream with shortening until blended. Add eggs, one at a time. Sift flour and baking powder. Add coconut and mix. Mix into preceding, alternating flour and milk until all used. Add vanilla. Bake in angel cake pan, greased and floured, at 325° for 1 hour and 15 minutes.
Beat eggs; add cheese, cornbread mix, onions, melted oleo and broccoli. Mix well and pour into iron skillet that has been well-greased. Bake 40 minutes at 400°.
Combine beef, oats, salt, pepper, onion, tomato sauce and egg. Mix thoroughly . Pack firmly into an 8 1/2 x 4 1/2 x 2 1/2-inch pan. Bake. Let set a few minutes before slicing. Yield: 8 servings.
In large pan, cook the broccoli in enough boiling unsalted water to cover until just tender, 2 or 3 minutes. Rinse under cold running water, drain and set aside.
Put meat and soup with water in a heavy casserole. Cover and bake at 300° for 2 to 3 hours. This can be served over rice or noodles.
Make sauce of lemon juice and maple syrup. Presoak and baste while cooking over an open fire.
Brown ground beef; add beans, brown sugar, ketchup, mustard, onion soup mix and Worcestershire sauce. Pour into baking dish and bake 30 minutes at 350°.
Melt margarine and Cheez Whiz. Mix all other ingredients together; pour melted margarine and Cheez Whiz into this mixture. Put in casserole dish. Bake at 350° for 35 to 40 minutes.
Combine ingredients and mix well. Pack lightly into buttered small loaf pan. Bake in moderate oven at 350° for one hour. Let stand 5 minutes before slicing.
Combine first 6 ingredients in a medium bowl; toss gently. Combine sour cream, yogurt and salt in a small bowl, stirring well. Add sour cream mixture to chicken mixture, tossing well. Place 1 cup lettuce on plate and top with 1 cup chicken mixture. Yields 5 servings. (Contains 218 calories, 29% from fat, per serving.)
Cut hot dogs into small pieces. Pour into crock-pot. Mix ingredients well. Pour over hot dogs. Cook on high until sauce begins to boil. Turn to low. Cook approximately 1 hour.
In a large bowl beat eggs until light. Add sugar and beat until thick. Blend in Marshmallow Creme and vanilla. Makes 1 gallon of the fluffy soft serve type.
Peel carrots and potatoes; slice. Place all ingredients in Dutch oven. Cook for 20 minutes, or until done. Drain any extra liquid. Serve with mustard.
Season and bake chicken in a 1 1/2-quart flat baking dish. Saute onion, green onions and mushrooms in margarine. Add soup. Let heat thoroughly. Add cheese; stir until it melts. Add bacon. Pour soup mixture over chicken.
Cook hamburger in crock-pot until lightly brown. Drain grease. Add spices. Leave on low heat overnight.
Combine graham cracker crumbs and 1 stick oleo (melted). Use a 10 x 3-inch pan. Press into crust and cool. Beat powdered sugar, eggs and 1 stick oleo for 15 minutes. Spread over graham cracker crumbs. Slice bananas on top of mix. Spread crushed pineapple (not necessary to drain pineapple) over bananas. Top with Cool Whip. Refrigerate overnight. Can be topped with cherries and/or nuts.
Brown in large skillet the ground beef, onion and green pepper. Add remaining ingredients, except cheese and corn chips. Simmer 20 minutes all ingredients, except cheese and corn chips. Before serving, top with grated cheese and corn chips.
Mix all ingredients in a large mixing bowl. Work up by hand, do not use a mixer. Do not grease pan. Bake at 300° for 15 minutes.
Put yeast in bowl, add water, sugar and salt; mix with mixer. Add flour, one cup at a time, as you mix. After about 3 cups flour, add Crisco. Continue mixing, adding enough flour until the dough is able to be put on board and knead for at least 8 minutes. Let raise until double in size. Then put in pans. Let raise again. Bake at 350° for about 25 to 30 minutes. Makes about 4 large loaves.
Line a 2 1/2-quart trifle bowl with 1 package of ladyfingers that have been brushed with 1/3 cup coffee liquor, 2 teaspoons Espresso powder, 1/2 teaspoon vanilla and 1 teaspoon water.
Brown ground beef with onion and celery. When meat is brown and celery and onion are tender, drain off excess grease. Season with salt and pepper. Peel and dice into small cubes eggplant. Cook diced eggplant in salted, boiling water. Bring back to boil and cook until tender. Drain. Combine cooked, drained eggplant with cooked meat mixture and add ketchup, mix. Cover bottom of buttered casserole dish generously with cracker crumbs. Add meat mixture and top with cracker crumbs. Dot with butter. Bake in 375° over for 25 to 30 minutes.
Combine all ingredients and boil for 20 minutes. Then add 1/2 cup catsup. Pour over chicken and bake at 325° for 1 1/2 hours.
Mix soy sauce and garlic. Blend the mixture to the cooked pasta. Serve alone or as a side dish with meat or stir-fry vegetables.
Combine all ingredients; stir until all dry ingredients are moistened. Place cast-iron skillet in a 475° oven until skillet is hot. When skillet is heated, spoon in mixture and bake for 20 minutes. Serve hot, buttered.
In a saucepan, combine ingredients; stir over low heat until cheese spread is melted. Serve with tortilla chips, crackers or assorted vegetables. Makes about 1 quart.
Mix Bisquick according to directions on box for rolled biscuits. Roll into rectangle, approximately 1/4-inch thick. Spread with mixture of combined ham, peas and egg. Roll as for jelly roll. Cut in 1-inch circles and place slices on greased cookie pan. Bake in 400° oven for 15 to 20 minutes or until lightly browned. Serve with your favorite hot cheese sauce. Makes approximately 8 to 10 slices.
Mix in bowl salt, onions, cucumbers and peppers; let stand 1 hour; drain. Mix sugar, vinegar and celery seed. Bring to a boil and cool. Pour over cucumber mixture and refrigerate.
Cream butter and sugars; add vanilla, then flour, a little at a time, until all flour is used. Add nuts and chips; stir. Roll into small balls and flatten on an ungreased cookie sheet with a glass dipped in sugar. Bake in a 350° oven for 16 minutes.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt. Set aside. In a large bowl, combine butter and brown sugar. Beat until creamy. Beat in eggs and vanilla. Gradually add flour mixture and mix well. Stir in Nestle morsels, Macadamia nuts and coconut. Drop by well rounded tablespoonfuls onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Allow to stand for 2 minutes before removing from pan. Makes about 2 1/2 dozen.
Remove stems from tomatoes. Place tomato stem-side-down. Cut almost through each tomato to form 6 wedges. Divide lettuce among 4 serving plates. Top with tomato, separating wedges slightly to form cup shape. Set aside. Crumble ground beef into 1-quart glass casserole; add onion. Microwave on Full power, uncovered, 3 to 4 minutes or until meat is set, stirring once. Drain. Stir in chili sauce, garlic salt and peppers. Cover with casserole lid. Microwave 1 to 2 minutes on Full power until heated through. Spoon meat mixture into center of each tomato. Top with cheese, taco chips and taco sauce. Serve with sour cream.
Prepare tortilla shells. Cook ground beef until brown; drain. Stir in water, chili powder, salt, garlic powder, red pepper and kidney beans. Heat to boiling; reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally; cool 10 minutes. Mix lettuce, cheese, olives, tomatoes and onion in large bowl. Toss with dressing. Pour ground beef mixture over top and toss. Divide among tortilla shells. Garnish with avocado and sour cream. Serve immediately. Makes 8 servings.
Cook rice; cook vegetables. Saute celery and onion with butter. Mix all together in a covered bowl; bake at 350° for 1 hour or until heated through.
In a medium saucepan, combine raisins, onion, apple juice and vinegar. Heat to boiling, then simmer for 10 to 15 minutes or until most of the liquid is reduced. Stir in spearmint and salt. Simmer 2 minutes longer. Cool. Cover and refrigerate. This can be packed in small jars and given as gifts!
Using 11 x 17-inch baking pan, lay rolls by pressing edges together. Bake 7 to 8 minutes at 350°, no longer, and cool. Mix Miracle Whip, cream cheese and Ranch dressing. Mix together. Spread mixture over roll crust to edges and cool. Sprinkle with chopped mixed veggies and cover with Saran Wrap. Push veggies into cream cheese mixture. Cool and cut into bars.
Mix first 3 ingredients and press into a 13 x 9 x 2 in. pan. Bake at 350 degrees for 15 minutes. Remove from oven and let cool. Mix next 2 ingredients well. Fold in cool whip. spread over cooled crust. Mix final 2 ingredients and spread over top of second layer. Top with cool whip and chopped pecans. Store in refrigerator.
In a large bowl, combine chicken quarters, garlic, oregano, pepper, salt, vinegar, olive oil, prunes, olives, capers and bay leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to 350°.
Combine peppers, tomatoes, onions and vinegar in bowl of food processor or blender and chop well to blend or chop them by hand. Makes 2 cups.
Mix the first 8 ingredients together while potatoes are still warm. Add milk. Beat egg whites until stiff, gradually adding sugar. Fold into potato mixture and pour into unbaked pie shell.
Mix well the first 5 ingredients; heat. Take 1 can butterflake biscuits and roll thin as possible. Cut in strips and drop in hot mixture. Simmer until dumplings are done. Serve warm.
Mix sugar and flour together; add eggs and butter. Beat slowly until well mixed. Add cream. Bake in 2 unbaked crusts at 350° for 15 to 20 minutes. Heat crusts before filling is put in.
Brown hamburger; add next 5 ingredients. Simmer, uncovered, for 30 minutes. Cook noodles. Mix together in bowl next 6 ingredients. Layer in 9 x 13-inch pan in the following order: 4 noodles on bottom; 1/2 of cheese-egg mixture; 1 package Mozzarella cheese; meat sauce and repeat. Bake at 350° to 375° for 30 minutes. Cool 10 minutes before cutting to serve.
Crush graham crackers. Add condensed milk and chocolate chips. (Mixture will be stiff.) Push into greased 8 x 8-inch pan. Bake 30 minutes in 350° oven. Cut into squares and roll in powdered sugar while warm.
Blend margarine, shortening, sugar, eggs and carrots. Beat until smooth. Combine dry ingredients and stir into carrot mixture. Fold in raisins. Spread dough in greased 9 x 13 x 2-inch pan. Bake in 350° oven 30 to 35 minutes or until done and lightly browned. Cool and frost with cream cheese frosting. Cut into squares.
Roll steak in flour and brown in a little oil; drain or pat excess oil from steak. Add all of the other ingredients and simmer for 2 hours or until steak is fork-tender.