HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook juices; add sugar, flour, eggs and salt. Cook until thickened. Cool. Combine fruits, acini de pepe and pudding mixture. Cover and refrigerate overnight. Just before serving, fold in Cool Whip.
Mix and sift the flour, baking soda, salt and spices; set aside. Cream the shortening and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in flour mixture, alternating with grated apples and liquid. Stir in cranberries and walnuts. Turn mixture into a greased 11 1/4 x 4 1/2 x 2 1/2-inch loaf pan or 2 small loaf pans. Bake in a preheated 350° oven for 1 1/4 hours or until done. Remove bread from pan or pans. Cool on wire rack. Makes 1 loaf.
Fill a buttered 9 x 13-inch pan with dried bread, etc. Combine all other ingredients and mix well. Pour over bread crumbs and let stand 15 minutes. Bake 50 to 60 minutes in a 350° oven.
In a shallow baking pan, melt butter. Stir in honey, mustard and seasonings. Add chicken. Coat on all sides. Bake, skin side down, at 350° for 35 minutes. Turn chicken pieces. Baste. Continue baking until chicken is tender (about 15 minutes). Makes about 6 servings.
Render bacon in frying pan until most of fat is out of it. Do not overcook. Put aside. Pour beans into an 8 x 8-inch ungreased baking pan. After smoothing evenly, add brown sugar. Sprinkle water over top. If necessary, little drops of water can be added. Now bacon is set on top. Bake at 375° for about 20 minutes, until beans get bubbly. Make sure bacon does not get too crisp or burn. Cool for 5 minutes, then ready to serve. Bottom of pan is quite hot. Beans can be reheated.
In a large casserole, make a layer of dressing mix and chicken, then green beans. Repeat layering until all ingredients are used. Heat cream soups in a saucepan with small amount of milk until heated through and well combined. Pour soup mixture over layers in casserole. Bake at 350° for an hour.
Combine ingredients in given order. Bake 35 minutes at 350° in 9 x 13-inch pan.
First stage: Cut 1 stick oleo into 1 cup flour, sprinkle with 2 tablespoons water and mix with a fork. Round into a ball and divide in half. Pat dough with hands into 2 long strips (4 x 12-inch). Place about 1 1/2 inches apart on ungreased baking sheet.
Mix all ingredients in blender. Run on high until smooth and frothy. Makes 6 servings.
Mix cream cheese and clams with a little of the clam juice. Add Worcestershire sauce and onion powder. Serve with veggies.
Combine first 4 ingredients and bring to a boil. Add pecans and cook 4 minutes. Remove from heat and drop by spoonfuls on waxed paper. Makes several dozen.
Roll out and cut. Bake at 375°. Makes about 3 dozen small cookies.
Mix above ingredients (except chicken) in pan chicken will be baked in. Add chicken; spoon mix over chicken. Cover with foil and marinate overnight.
Cream butter and sugar; add eggs, vanilla and salt. Beat well. Add flour, soda and cocoa with milk and coffee mixture. Beat until well blended. Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan or 2 layer pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Do not overbake.
Cream together the cream cheese and salsa. Refrigerate. Serve with taco chips.
Beat oil and sugar in large bowl of mixer. Add egg yolks. Add flour gradually with soda, salt and vanilla. This will be a very stiff dough. Add the beaten egg whites and nuts. Beat until dough is thinner. Fold in by hand the apples, chopped fine. Add spices and baking powder. Bake at 350° in a long 13 x 9-inch pan for 40 minutes or longer.
Combine the sugar and evaporated milk to make a syrup. Pour hot syrup over chocolate, butter and Marshmallow Creme. Heat slowly for 5 minutes. Add vanilla and nuts. Pour into a greased 9 x 13-inch pan.
In large bowl, beat 5 cups flour, sugar, oil, yeast and milk. Mix well and let rise in warm location, free from drafts for about 1 hour. Beat down with spoon or mixer. Sift together remaining ingredients and knead into dough. Roll and cut into biscuits. Freeze on cookie sheets, then place in plastic bag. Store in freezer to use as needed.
Cream the milk and cream cheese. Add confectioners sugar, then add Cool Whip and nuts. Set aside. Slice angel food cake 1/4-inch thick.
Mix ingredients thoroughly and bake at 400° for 20 minutes. Ovens may vary; adjust temperature. Fruits, nuts and/or candy, coconut, etc. may be added to the dough. This cookie can also be iced. Be creative!
Stir together Miracle Whip and seasonings. Place chicken on grill. Brush with 1/2 cup sauce. Grill 8 to 10 minutes. Turn and brush with remaining sauce.
Mix together flour, margarine, chopped nuts. Press into 9 x 13 in. baking dish. Bake 20 minutes at 350 degrees. Cool completely.
*Fruits: Destone apricots, nectarines, plums and peaches. Cut in half. Grill, cut side first. Mangoes can be cut into 1/2-inch thick slices. Cherries can be pitted and skewered. Strawberries can be skewered. Melons can be cut in bite-size pieces.
Strain and break cauliflower into pieces, then make 1 recipe of white sauce. Put margarine and cornstarch in a pan; stir until melted. Beat in milk, a bit at a time, until it has a custardy consistency (use a wooden spoon for this). Add salt, pepper and mustard; pour over cauliflower in baking dish. Sprinkle bread crumbs and cheese on top. Bake at 350° until cheese is melted and golden brown.
Melt margarine in water. Add flour and cook, stirring constantly, until mixture pulls away from the sides of the pan and forms a soft ball. Remove from heat and add 1 egg at a time, mixing good with a spoon after each addition. Spread this mixture into a greased 9 x 13 pan. Bake at 400° for 35 to 40 minutes (prick any large bubbles with a knife as it bakes). Cool.
Mix Jell-Os. Refrigerate until chilled (not set), syrupy, then whip. Chill 1 can of mix; you will need 1 cup. When chilled, whip, then add mayonnaise, cottage cheese, pineapple, horseradish, lemon juice and walnuts. Mix well. Pour into 9-inch dish. Chill until set.
Break up bread in pieces. Pour milk over bread. Put bread and all other ingredients in a baking dish. Sprinkle 1/4 cup brown sugar over top. Add bits of butter over top. Bake for 45 minutes at 350°.
Spread butter on bread (cubed bread). Mix all ingredients. Bake in oven at 350° for 35 minutes.
Combine broccoli and broth in crockery cooker. Cover and cook on low heat for 1 to 2 hours (2 to 3 hours if broccoli is frozen). Stir in remaining ingredients until blended and leave vegetable mixture in crock until ready to serve. Makes 6 servings. Contains 60 calories.
In a large pitcher, combine juice and sugar. Stir until sugar dissolves. Serve over ice. Serve with grape or apple slices.
Mix dry ingredients. Set aside. Combine oil and sugar. Beat well. Add dry ingredients to this mixture; mix well. Fold in applesauce. Add floured nuts and raisins. Bake in floured and greased tube pan or 9 x 13-inch greased and floured pan for 1 hour and 15 minutes at 325° (maybe longer). Cake is done when middle of cake can be pressed and springs back.
Sift flour, baking soda and salt onto wax paper. Combine sugar, butter and water in large saucepan. Cook, stirring constantly, until butter is melted. Stir in chocolate morsels and partially melt. Remove pan from heat and continue to stir mixture until chocolate is completely melted. Pour into large bowl; let stand about 5 minutes to cool some.
Bring first four ingredients to boiling and remove from heat. Sift together next three ingredients. Cut shortening into flour. Add milk all at once. Stir until moistened. Roll on lightly floured board. Cut into six (6-inch) squares. Place peeled, cored and pared apple in each square. Sprinkle with sugar, cinnamon and nutmeg and wrap. Place in baking pan. Pour syrup over dumplings. Bake for 35 minutes at 375°.
In a blender, add oil, lemon juice, salt, oregano, garlic and pepper. Blend until smooth. Place chicken pieces in large bowl and pour marinade over chicken and marinate overnight in refrigerator. Drain chicken and reserve marinade for basting. Prepare charcoals for barbecuing. Grill over medium coals until tender, brushing occasionally with marinade. Serves 6.
Dissolve gelatin in boiling water. Measure 1/2 cup of the gelatin into small bowl. Add cold water; set aside. Spoon ice cream into remaining gelatin, stirring until melted and smooth. Spoon into individual dessert dishes. Chill until set, but not firm, about 10 minutes.
Preheat oven to 350°. Grease and flour 2 (9 x 5-inch) loaf pans; set aside. In medium bowl, stir thawed strawberries, eggs and oil. In large bowl, combine flour, sugar, cinnamon, baking soda, salt and nuts. Add strawberry mixture to dry ingredients and stir just until blended. Pour into pans. Bake for 1 hour or until toothpick inserted in center comes out clean. Let cool 10 minutes. Turn loaves out and cool completely. (A little sugar could be sprinkled lightly on berries over and above that called for in recipe.)
Mix the ingredients well and add to rice mixture when the rice mixture is cold. Blend well and put into serving dish. Cover and chill, overnight if desired.
Mix together and refrigerate overnight. Top with crushed potato chips. Sprinkle with paprika and bake at 350° for 1 hour. Freezes well. Serves 12 to 15.
Heat oven to 400°. Mix all ingredients together. Pour into pie shell. Bake 30 minutes. Serve with ice cream or whipped topping.
Drain juice off of fruit and save it. Put all fruit in a bowl, except strawberries. Pour pudding (powder mix) in bowl with fruit. Add juice and mix until thick (may or may not use all of the juice). Add strawberries on top. Chill overnight.
Beat first 3 ingredients until creamy. Beat in water, egg and vanilla. Add dry ingredients. Mix well. Cover. Chill 2 hours. Shape into 1-inch balls. Place on ungreased cookie sheet. Flatten with a fork dipped in sugar to form crisscross pattern. Bake 9 to 11 minutes at 350° until edges are brown. Remove to a wire rack; cool completely. Makes 7 dozen.
Mix in bowl flour, sugar, oleo and chopped nuts. Press in 9 x 13-inch pan and bake at 370° for 13 to 15 minutes. Soften cream cheese. Beat in powdered sugar and fold in 1/2 of 9-ounce package Cool Whip. Mix well and spread on crust when cooled. Beat until thick pistachio pudding and cold milk. Spread on Cool Whip and cheese mixture and refrigerate for 30 minutes, then spread remaining 1/2 Cool Whip and chopped nuts.
Dissolve yeast in warm water. Let stand for 5 to 10 minutes. Sift flour, sugar, baking powder, soda and salt in a bowl. Cut in shortening until crumbly. Add 1 cup buttermilk. Mix well. Stir in yeast and remaining 1 cup buttermilk. Knead on floured surface. Roll dough to 1/4-inch thickness. Dip into butter. Place on baking sheet. Let rise for 1 hour or longer. Bake at 400° to 425° for 5 to 10 minutes or until brown. (May store dough in refrigerator in airtight container up to 1 week.)
Combine eggs, sugar, vanilla, salt and nutmeg. Add milk, raisins and butter; mix well. Stir in bread cubes. Let stand 5 minutes or refrigerate overnight. Place into a greased pan (1 1/2-quart) and place into a 13 x 9 pan filled with water. The water should be about halfway up the sides of the pudding pan. Bake in a 350° oven until puffed and golden brown and a knife inserted in the center of the pudding comes out clean, about 45 minutes.
In bowl, cream butter and shortening until light and fluffy. Gradually beat in sugar. Beat in egg. Sift together dry ingredients. Add to creamed mixture alternately with applesauce, mixing well. Add corn syrup, raisins and chopped nuts and transfer to greased 9 x 13 x 2-inch pan. Bake at 325° for 1 hour or more.
Put on stove on medium heat. Cook, stirring, until mixture forms into a large ball. Remove and stir until lumps are removed. Color with food coloring. Store in plastic bag or airtight container. May be doubled or tripled.
Combine pumpkin, eggs, oil and water. Mix well. Sift together dry ingredients. Add to pumpkin mixture. Mix well. Pour into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour and 10 minutes. Cool. Serve with cream cheese, delicious.
Mix cream cheese and brown sugar together and let stand for 15 minutes. Mix white sugar, vanilla and almond brickle chips. Mix well. Add to the cream cheese and brown sugar. Chill about 8 hours or overnight. Serve with red and green sliced apples; be sure to coat apples with fruit fresh to prevent apples turning brown.
Blend jello, hot water and juice. Add 1/2 cup cold water, sugar and cheese. Set aside.
Sift together flour, sugar, soda and salt. Beat egg. Add fruit cocktail with juice. Add sifted ingredients and stir together. Pour into 8 x 12-inch greased pan. Top with brown sugar and chopped nuts. Bak at 350° for 45 minutes.
Combine margarine, water, shortening and cocoa in saucepan. Bring to a boil and pour over sifted sugar and flour. Mix well. Add buttermilk with soda added, eggs and vanilla. Mix well. Pour into 9 X 12 pan that has been sprayed with PAM or greased and floured. Bake at 350 for 40 minutes.
Cook spinach or broccoli according to package (microwave) directions. Do not overcook.
Cook cauliflower 4 minutes. Slice water chestnuts and mix remaining ingredients. Put in 2-quart casserole dish. Top with cheese. Bake at 350° for 30 minutes. Can bake then freeze.
Saute 10 minutes butter, mushrooms, mustard, wine and milk. Pour over chicken breasts. Bake 30 minutes at 375°. Prepare pasta. Serve with sauce.
Cook carrots until barely tender. Mix sauce ingredients; pour over hot carrots, which have been drained. Add bell pepper and onion. Marinate overnight or longer in refrigerator. Drain before serving.
In large saucepan, fry bacon until crisp. Remove bacon and reserve grease. Drain corn, reserving liquid. Add reserved liquid to bacon drippings along with potatoes and onion. Cover and simmer until tender. Add corn, soup, milk, salt and pepper; heat thoroughly. Serve. Crumble bacon over chowder in bowls.
Prepare fettuccine for 4 servings according to directions. While cooking, prepare chicken. Melt butter in a medium-size heavy skillet. Sprinkle chicken with salt substitute and lemon juice, cover, reduce heat and cook chicken about 6 minutes. Uncover and brown chicken slightly. Remove chicken and keep warm. Add wine and scrape skillet and add cream. Simmer, stirring constantly until volume is reduced by half. Arrange fettuccine on serving platter, add chicken and pour sauce over all. Sprinkle with cheese.
Combine flour, soda and cinnamon. Cream brown sugar and margarine. Add molasses and egg. Add flour mixture. Mix well but don't overbeat. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 6 to 8 minutes. Don't overcook. Let cool slightly and enjoy.
Cook all ingredients except popcorn 4 minutes on High. Stir and cook 2 more minutes. Pour over popped corn in bag and shake well. Place bag in microwave and cook on High 1 1/2 minutes; shake and cook 1 1/2 minutes. Shake and cook 45 seconds. Shake and cook 30 seconds. Shake. Pour onto cookie sheets or flat surface to cool. Store in airtight container if there is any left to store. This is delicious and fun to make.
Preheat oven to 350°. In a large mixer bowl, combine the melted butter, sugar and cocoa. Add the eggs, one at a time, blending after each addition. Add the remaining ingredients and mix just until combined.
In a small saucepan, heat milk or half and half over low heat until warmed through. Divide the white chocolate between 2 large mugs. Add hot coffee and stir briefly. Stir brandy (optional) if desired. Pour half of warmed milk into each mug. Top with whipped cream and garnish with chocolate. Makes 2 good-size servings.
Cut the chicken breasts in 3/4 to 1-inch chunks. Toss the chicken, celery and grapes together in a large bowl. Season with thyme, garlic powder, salt and pepper. Bind the salad with the mayonnaise. You want to use a lot of mayonnaise to make the salad very moist and creamy. Transfer the salad to a serving bowl and refrigerate, covered, at least 1 hour. Makes 6 to 8 servings.
Mix the Jell-O with the boiling water. Add the sugar. Let set up partly. Add the remaining ingredients. Put in mold and refrigerate.
Simmer cloves and cinnamon in hot water for 20 minutes. Add remaining ingredients.
Place cube steak into slow pot. Mix onion, water, chicken soup, mushrooms and pepper together; pour over steak. Cover and cook on low for 6 hours.
Combine all ingredients and beat for 4 or 5 minutes until smooth. Pour into greased 9-inch tube or Bundt pan. Bake at 350° for 45 minutes. Frosting is optional.
Butter 9 x 13-inch pan. Spread pie filling evenly over bottom of pan. Cover with a layer of pineapple and juice. Spread cake mix over mixture (no additional liquid is called for). Dot with butter; sprinkle with coconut and nuts. Bake at 350° for 30 minutes.
Clean and slice mushrooms. Leave small ones whole. Combine all other ingredients in a large jar. Cover and shake well, then add mushrooms and gently roll them around in the marinade. Refrigerate overnight. Let stand, rolling jar occasionally for several days for best results.
Mix all ingredients together except for the chutney. Shape into a ball and refrigerate. When ready to serve, spread the chutney on top of the ball and serve with crackers.
Cream together in large bowl the sugar, brown sugar, shortening, and peanut butter. Add egg, milk, and vanilla. Add flour, soda, and salt. Mix the ingredients at low speed of mixer until dangle forms. Shape dough into balls, using a rounded teaspoonful for each. Roll balls in sugar and place on ungreased cookie sheet. Bake at 375° for 10-12 minutes. Immediately top each cookie with a candy kiss or star, press down firmly until cookie cracks around the edge.
Cook pasta in salt water; drain. Cut up vegetables and mix, except tomatoes. Put tomatoes in just before serving. Pour Salad Supreme over vegetables. Set in refrigerator overnight. Put Italian dressing on just before serving.
Beat first 4 ingredients and spread into 9 x 13-inch pan. Beat together cream cheese, sugar and eggs. Spread on bottom layer. Bake at 350° for 45 minutes (325° for 50 minutes for glass pan). Cool. Cut into small squares.
Combine all ingredients; pour into 2 unbaked pie shells. Bake at 325° for 30 minutes or until firm and crust is brown.
Mix beaten eggs and cottage cheese. Add chopped spinach, cornbread mix, salt, oleo and onion. Spread into a Pyrex dish (1 to 2-quart size) or any type of desired pan. Bake at 400° for about 45 minutes. It needs to be brown and crusty.
Sift together flour, soda, baking powder, salt and cinnamon. Add bran. Set aside. Beat eggs and add oil, sugar and molasses. Add carrots, flour mixture and raisins. Fill 24 greased muffin tins 3/4 full. Bake at 350° for 25 minutes. Can be served or frozen.
Bake like the directions say. Cool the cake and cut layers into two to make four, then ice.
Place chicken in shallow casserole dish. Sprinkle with garlic and onion salts. Pour mixture of coke, sugar and soy sauce over chicken. Bake at 325° for 3 to 4 hours or until liquid has evaporated and becomes sticky.
Partially thaw broccoli spears. Spread out in a baking dish. Sprinkle with the dressing on top of the broccoli. Cover tightly with the foil and bake. Bake at 350° for 35 to 45 minutes.
Choose chicken parts of your choice. Wash and place in a 13 x 9-inch baking dish. Spoon soups over chicken. Cover with foil. Cook about 25 to 30 minutes at 350°. Remove foil and return to oven to brown. Delicious served with rice.
Put all ingredients in 6-quart pressure cooker. Fill with water to 3/4 full. (May use chicken or turkey stock, or add a bouillon cube if desired.) Cook under pressure for 15 minutes. Run cold water over pressure cooker until pressure releases, or just remove cooker from heat and let pressure release slowly.
In bottom of quiche dish, spread softened cream cheese, top with can of chili and top with shredded cheese. Bake in a microwave for 3 to 4 minutes or until bubbly. Serve with tortilla chips.
Add some Coltsfoot if you have a cough. Add Cottonwood buds to give it expectorant qualities.
Wash and hull berries; use 1/2 cup berries to mash. Mix mashed berries and remaining ingredients in small saucepan. Slowly bring to boil, stirring constantly. When thickened, remove from stove. Set pan in ice water to cool down. Arrange berries in baked crust; spoon sauce over berries. Refrigerate pie approximately an hour before serving. Top with Cool Whip.
Mix all ingredients and pour into a casserole dish. Place bacon strips on top. Bake for 1 hour, uncovered, at 375°.
Mix together soft shortening, sugar and egg. Blend in molasses and boiling water. Sift together flour, soda, salt, ginger and cinnamon. Stir into liquid. Pour into 9-inch greased pan. Bake at 325° for 35 to 40 minutes. Cut into 3-inch squares. Makes 9 servings.
Soften cream cheese and butter; beat together until fluffy. Slowly add confectioners sugar and beat until smooth. Add vanilla.
Heat peas and water to boiling stage in 2 qt. sauce pan; boil 2 minutes. Remove from heat and let stand 1 hour. Cut bacon into 8 pieces. Stir bacon, onion, and hot pepper into peas. Heat to boiling stage; reduce heat. Cover and simmer until peas are tender (1 to 1 1/2 hours). Stir in rice (uncooked), salt and pepper. Cover and simmer, stirring occasionally until rice is tender (about 25 minutes). Stir in additional water if necessary to cook rice.
Tear lettuce and chop tomatoes and onion. Mix with cheese and corn chips. Brown ground beef in a large skillet and drain well. Put kidney beans in this and simmer. Mix ground beef into salad with taco sauce. Salt and pepper to taste. Serve at once. Serves 6.
Melt butter; add garlic and parsley. Add mushrooms and saute. Pour butter and juice out of pan. Burn sherry wine off, put juices back in pan and thicken.
Sift flour and salt together. Combine oil, margarine and sugar. Beat until creamy. Add eggs, one at a time, starting and ending with flour. Add milk with flour. Add vanilla or lemon. Bake at 300° for 1 hour. Sometimes it takes longer.
Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water. Stir in vinegar, mayonnaise and salt. Cool until firm. Beat, then add spinach, onion, celery and cottage cheese. Chill in a 9-inch square pan and cut into squares.
Mix all vegetables together. Add vinegar and water. Bring to a boil for about 25 minutes. Put into large glass jar and refrigerate.
Use a hot griddle. Beat eggs and add remaining ingredients in order as listed. Turn over before bubbles break. Makes approximately 1 dozen 4-inch cakes.
Cook chicken with a little salt and pepper. Dice tomato, green pepper and onion. Shred chicken. Mix chicken and vegetables; add corn oil and vinegar to taste. Dash with salt and pepper.
Fry sausage until almost done. Add celery, bell pepper and onion; saute until transparent. Pour off grease and add rest of ingredients. Pour into a large, greased casserole dish. Bake for one hour at 350°. (Bake for 40 minutes, covered, and 20 minutes uncovered.) Serves 8 to 10.
Mash garlic as fine as possible. Add flour and saute in butter. Add soup stock and boil for 15 minutes. Strain and return to fire. Add seasoning. With soup at a boil, slip the eggs in gently one at a time so the yolk does not break. When the eggs are poached, serve the soup with one egg in each bowl. Add parsley and cheese on top.
Mix all but 1/2 cup cracker crumbs. Put in casserole dish and top with rest of crumbs. Bake one hour at 350 degrees.
Pour oil in skillet; add green or dry chopped onions and celery. Stir a few minutes. Add cold rice and sprinkle with soy sauce until light brown. Stir about 3 minutes. Push rice to sides or 1 side and break egg or eggs into pan. Cook while stirring with fork. When eggs are set, mix all together. Add other choices.
Pour filling into 8-inch pie pan. Sprinkle with cake mix and pour melted margarine over all. Bake at 400° for 30 minutes.
Saute sausage and onion until onion is transparent. Add tomatoes and chilies; simmer 15 minutes, then add cream cheese and sour cream and heat until melted and smooth.
Melt oleo; add onion and saute until clear. Add broccoli, stir thoroughly. Add cream of mushroom soup and simmer several minutes. Add cooked rice and Cheez Whiz. Put in casserole and bake at 300° for 20 to 30 minutes.