HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together flour, baking powder and salt; set aside. In large bowl, beat margarine and sugar until fluffy. Add eggs; beat well. Stir in milk and vanilla; add flour mixture. Stir in nuts, dates and chopped cherries. Take teaspoon of dough and roll in hands. Place on greased cookie sheet. Garnish with quartered cherries. In 350° oven, bake for 10 to 14 minutes or until lightly browned.
Mix all ingredients, and pour in greased pan. Bake at 300° or 350° for 30 to 45 minutes or until golden brown.
Saute onion and celery. Prepare 1 package of stuffing mix; put in greased 9 x 12-inch pan. Spread diced chicken on top of stuffing. Prepare second box of stuffing mix; put on top of chicken. Add celery, onion and chicken broth. Beat eggs, milk, mayo and salt. Pour on top. Cover with foil and refrigerate overnight. Before baking, put cream of mushroom soup on top. Bake at 350° for 1 1/2 hours.
Mix cheese, olive and picante sauce. Spread evenly on tortillas. If ham is used, place on top of spread. Roll tortillas and cut in 1/2-inch slices.
Sift together dry ingredients. Beat egg yolks until thick; add milk. Add to dry ingredients. Add chicken and peas. Add stiffly beaten egg whites. Cook in a frying pan in hot fat. Drain on paper towel. Serves 8.
In a 12 inch skillet, melt butter over medium or high heat. Add shrimp, garlic, pepper and salt. Cook for 3 minutes or until shrimp is no longer pink. Stirring frequently. Sprinkle with parsley and serve.
Preheat the oven to 325°. Cream the margarine and sugar. Stir in the flour and orange juice; beat until smooth. Pour into a 9-inch square baking dish. Place the orange segments or marmalade on top. Bake for 25 minutes. Let bread cool in the pan for 5 minutes, then remove and slice.
Heat oven to 325°. Grease bottom of loaf pan and lightly flour. Sift together flour, baking powder and salt. Cream butter and gradually add sugar, beating all the time. Beat in eggs 1 at a time. Add flour mixture. Add lemon juice and pour batter in greased pan. Bake about 1 hour and 10 minutes.
In small bowl, beat cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking dish lined with foil. Cover and refrigerate overnight. Yields 16 servings. One serving contains 3 fat, 147 calories, 84 mg sodium, 31 mg cholesterol, 59 m carb, 14 gm fat
Saute onion in butter or margarine. Mix broccoli, cauliflower, soup, egg and cracker crumbs in casserole dish. Top with shredded cheese and microwave for 15 minutes.
Remove tops from peppers; discard seeds and membranes. Rinse in cold water. Stand upright in 2 quart microproof casserole. Add water. Cover and place in oven. Cook on high, (100%) 2 minutes. Pause; remove from oven. Drain water from peppers; set aside. Crumble beef into 1 1/2 quart microproof bowl. Add onion; place in oven. Cook on high, (100%) 3 minutes. Pause; stir; cook on high, (100%) 2 minutes. Pause; remove from oven, drain. Stir in rice, 1/2 cup tomato sauce, parsley, garlic, salt, and pepper. Fill peppers with beef mixture, mounding on top. Return filled peppers to casserole. Top with remaining tomato sauce. Cover and place in oven. Cook on high, (100%) 11 minutes. Makes 4 servings.
Cream butter and sugar; add egg. Sift dry ingredients; add to sugar mixture alternately with milk. Fold in apples and fill greased tins 2/3 full. Sprinkle with mixture of sugar and cinnamon. Bake at 400° for 25 minutes.
Rinse wild and brown rice well. Chop celery in 1/4-inch cubes. Chop green onions and saute with garlic in oil. Crush garlic with a fork. Add water and bring to a boil. Stir in celery, wild and brown rice, herbs, salt and pepper. Bring to a boil. Cover; reduce heat and cook gently for 30 minutes. Add white rice and cook an additional 30 minutes or until water is absorbed. Chop nuts and add just before serving. Makes 12 (1/2 cup each size) servings.
In 1 1/2-quart casserole, stir together sugar and syrup. Microwave at High 4 minutes. Stir in peanuts. Microwave at High 3 to 5 minutes until golden brown. Add butter and vanilla, blending well. Microwave at High 1 to 2 minutes more. Peanuts will be light brown and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture into lightly buttered cookie sheet. Let cool. When cool, break into pieces. Store in airtight container. Makes 1 pound.
Preheat oven to 350°. Unroll dough into two rectangles; firmly press perforations together to seal. Spread rectangles with preserves; top with ham and process cheese food. Roll up each rectangle, starting at narrow end; seal edge. Cut each roll into four slices. Place, cut side down, in greased 8-inch pie plate or round cake pan. Bake 25 to 30 minutes or until golden brown. Makes 8 servings.
Cut elephant up into bite size pieces. This should take about 3 months. Add brown gravy, salt and pepper to taste. Bake in 350° oven for 2 weeks. Serves 3,800 people. If more company is expected, add a rabbit, but do so only if necessary since most people don't like hare in their stew.
Mix and press in 13 x 9-inch pan. Bake at 350° for 15 minutes. Cool completely.
Saute onion, celery and bell pepper. Mix all ingredients together in a large pan. Heat and eat. Add salt, pepper and garlic powder for taste.
Cream sugars, butter and eggs. Add flour, pumpkin, water, soda and spices. Mix thoroughly. Fold in chocolate chips. Pour in four greased and floured 6 x 3 x 2-inch loaf pans. Bake at 350° for 45 minutes.
Preheat oven to 325°. Mix together in order given. Spray Pam in a Bundt cake pan. Pour mixture into Bundt cake pan. Bake 1 hour. Remove from pan. Mix powdered sugar and skim milk and sprinkle over top of cooled cake.
In a mixing bowl beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, salt and vanilla. Beat until stiff peaks form and sugar is dissolved (about 5-8 minutes). Fold in chocolate chips and nuts. Drop by rounded teaspoonful onto ungreased baking sheets. Bake at 300 degrees for 30 minutes or until lightly brown. Cool on baking sheets. Store in airtight container. Makes 4 dozen.
Pat meat with seasonings. Place in crock-pot and place peppers on top. Cook 5 hours on high or 8 hours on low. Pull meat apart and add 1/4 cup of pepper juice. Cook on low for additional 30 minutes. Serve on buns. Freezes well.
Mix the first 4 ingredients and put in plain salt and water. Soak for 1 hour. Remove from salt water and drain well. Put in ice water for 1 1/2 hours, then drain well. Combine the remaining ingredients; pour this over the squash mixture and bring to a boil. Cook until pepper changes color. Pack in jars and seal. This is good instead of a salad and is good on hot dogs or hamburgers.
Brown hamburger, onions and bell pepper. Drain. Melt cheese in microwave. Mix with Ro-Tel chilies. Add hamburger mixture and stir well. Add mushrooms. Serve hot with tortilla chips.
Brown ground beef; drain. Drain vegetables; add all ingredients together. Simmer on low heat for about 20 to 30 minutes. May need to add a small amount of water or extra barbecue sauce, depending upon desired consistency. (May substitute ground turkey for a low-fat stew.)
Combine all ingredients. Cook at medium temperature for approximately 1 to 2 hours until onion and pepper are tender. Put in greased baking dish. Bake in a 325° oven for 1/2 hour.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt butter and sprinkle in crumbs. Pour milk in evenly. Top evenly with chocolate chips, coconut and nuts. Press down gently. Bake 25 to 30 minutes or until lightly brown. Cool thoroughly before cutting. Loosely cover leftovers.
Thaw spinach, place on paper towels and press until barely moist. Combine all ingredients and stir well. Cover and chill several hours. Makes 3 cups. Serve with raw vegetables or on crackers.
Prepare 9 x 13-inch pan by greasing and flouring. Sprinkle nuts and coconut into pan. Mix cake mix according to package directions and pour over nuts and coconut. Mix melted oleo, softened cream cheese and confectioners sugar together and drop by spoonfuls onto unbaked cake mix. Bake at 325° for 45 minutes.
Heat oven to 375°. Bake biscuits as directed on can. Four baked biscuits are needed for this recipe. Freeze remaining 4 baked biscuits in plastic freezer bag for a later use.
Combine brown sugar, granulated sugar and sour cream in a small saucepan. Cook over medium-high heat, stirring until it boils. Continue to boil until mixture reaches soft ball stage (240°) or until it forms a soft ball when dropped into cold water. Stir in salt and vanilla. Pour hot candy mixture over walnuts in a mixing bowl. Mix until walnuts are evenly coated. Spoon out onto waxed paper. Separate walnuts. Allow to cool and set. When dry, store in airtight container.
Sprinkle doves with salt and pepper. Melt butter in a 10-inch cast-iron skillet or heavy saucepan. Place dove breasts in skillet; add sherry and garlic. Cover and bake at 400° for 35 to 40 minutes. Remove breasts and keep warm; reserve 2 cups pan drippings (add water, if necessary).
Mix until well blended. Then pour into pan. Bake at 350° for 1 hour and 20 to 25 minutes. Very moist and good.
Combine all ingredients. Cook at 350° for about 1 hour. Cool and frost with pumpkin cake frosting.
Cream butter and sugar, then add egg yolks. Add baking soda to sour cream. Add flour. Beat egg whites until stiff, but not dry. Gently fold in egg whites, vanilla and lemon extract last. Bake at 350° for 1 hour in tube pan.
Dip tortillas in hot water for a few seconds, then put meat in tortilla. Roll and stack side by side in a 9 x 13-inch pan, with crease down. Pour sour cream and soup mixture over enchiladas; top with grated cheese and bake at 350° for 15 to 20 minutes.
Mix boiling water, oatmeal and margarine together. Let stand until margarine melts. Add brown sugar, white sugar and eggs. Sift soda, cinnamon, salt and flour together. Add to mixture and bake 35 minutes at 350° in 8 x 12-inch loaf pan.
Cook rice according to package instructions. Cook broccoli according to package instructions. Combine all ingredients in a greased 2-quart casserole. Stir well until cheese is nearly melted. Cover casserole dish. Bake at 350° for 45 minutes.
Preheat oven to 400°. Heat buttermilk to lukewarm. Pour 1/3 cup of it into medium size bowl and sprinkle in yeast. Let stand until yeast is dissolved and starts to swell.
Thaw and drain spinach, then mix with Ricotta, 1 cup Mozzarella, egg and seasonings. Spread 1/2 cup of spaghetti sauce in bottom of greased 9 x 13 pan. Place one-third of uncooked lasagne noodles on sauce, then spread with half of spinach mixture. Repeat layers. Top with remaining noodles, sauce and 1/2 cup Mozzarella. Pour water around edges. Cover with foil and bake for 1 hour and 15 minutes at 350°. Let stand 15 minutes before serving.
Mix all together. Grease and flour 2 loaf pans. Bake at 350° for 40 to 50 minutes. Cool 15 minutes and remove from pan.
Melt chocolate chips. Add cream cheese, coffee and water. Mix well. Chill until firm enough to shape. Shape into 1-inch balls and place on a wax paper lined cookie sheet. Chill for 1 to 2 hours until firm. Melt chocolate coating. Dip balls and place on wax paper to harden. If desired, melt white coating and drizzle over truffles. Yields about 5 1/2 dozen.
To 1 quart of boiling water, add all the other ingredients. Stir until well mixed. Pour into jars and color with poster paint or vegetable coloring.
Cream butter, sugar and Crisco. Add eggs, one at a time. Add salt, baking powder and cocoa with flour. Add milk and vanilla. Bake 1 1/2 hours at 325°.
In nonstick 12-inch skillet, heat 1 tablespoon oil and cook cleaned shrimp until lightly brown. Add garlic and cook 1 minute. Remove to bowl and set aside. In same pan, cook mushrooms and snap peas until heated through. In cup, mix teriyaki, cornstarch, ground ginger and 1/2 cup wine. Add to mushrooms and peas. Add shrimp and heat through. Serve over rice. Prep time: 30 minutes.
Preheat oven to 300°. Combine the sweetened condensed milk and egg yolks in bowl, mixing well. Add lime juice a little at a time, stirring well after each addition to mix and blend well. Beat egg whites until stiff and fold into milk mixture carefully until no egg white shows. Pour carefully into pie shell spreading evenly; will be very full. Bake at 300° for 25 minutes. Cool and refrigerate. Can be served plain or with whipped cream. This method takes care of the danger of raw eggs. Baking at 300° will kill any bacteria.
Mix rice, water, soup, onion mix, salt and pepper to taste. Place chicken or pork chops on mixture. Sprinkle cheese on top. Cover and bake at 350° for 50 minutes. Uncover and bake additional 10 minutes.
Mix pistachio instant pudding and crushed pineapple with juice. Add remaining ingredients.
Heat oven to 350°. Mix shortening, sugar, egg yolk and vanilla thoroughly. Blend together flour and salt. Stir in. Roll dough into balls (1 teaspoon per ball). Beat egg white slightly with fork. Dip balls into egg white. Roll in nuts. Place about 1 inch apart on ungreased baking sheet. Press thumb gently in center of each. Bake 10 to 12 minutes or until done. Cool. Fill thumbprints with tinted icing. Makes about 3 dozen cookies.
Beat egg whites with a pinch of salt for 5 to 6 minutes. Gradually add sugar, vinegar and vanilla; beat until real stiff. Fold in lightly 1 tablespoon cornstarch. Using a large plate (ovenware) or large-size pie pan, wet the plate with cold water. Heap the mixture onto the damp surface. Preheat oven to 400°, then set at 250° and bake for 1 1/2 hours, no longer.
Fill a 9-inch prepared pie shell with apples; pour mixture over apples, dotting with butter and cinnamon. Bake at 375° for 35 minutes.
Boil bananas. Mash bananas and rub mashed bananas through sieve. Add all ingredients except butter and blend. Make puffs on baking tray, forcing through bag. Brush with egg white. Bake until brown. Serve hot.
In medium bowl, combine all ingredients until well mixed. Cover and refrigerator. Yields 2 cups.
Mix all ingredients together. Great as a spread for turkey sandwiches, chicken salad or as a dip for raw vegetables.
Cook beef with garlic in skillet until browned. Pour off fat. Add broth, tomatoes and Italian seasoning. Heat to a boil. Stir in pasta. Cook over medium heat 10 minutes or until pasta is done. Sir in cheese. Serve with additional cheese, if desired. Serves 4.
Mix together all ingredients except meat. Marinate meat in mixture for 2 to 4 hours or overnight. Grill meat.
Arrange dried beef on bottom of greased crock-pot. Wrap each piece of boned chicken with strip of bacon and place on top of dried beef. Mix soup and sour cream together; pour over chicken. Cover and cook on low 7 to 9 hours (high 3 to 4 hours). Serve over hot buttered noodles or rice.
Preheat oven to 425°. Toast 1/2 cup coconut and set aside. Bake pastry shell for 8 minutes; cool slightly. Meanwhile, in medium bowl, beat eggs. Add Eagle Brand milk, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into prepared pastry shell. Sprinkle with toasted coconut. Bake 10 minutes. Reduce oven temperature to 350° and bake for 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool and chill, if desired.
Mix dry ingredients with oil, vinegar, vanilla and cold water. Add coffee last and mix well. Grease a 9 x 13-inch pan and bake at 350° for 30 to 35 minutes. Cool. Sprinkle powdered sugar on top.
Combine lettuce, tomato and onion. Add olives, salt and pepper; toss. Add olive oil and vinegar; toss.
Mix cracker crumbs and melted margarine together; press in bottom of 9 x 13-inch pan. Mix eggs, margarine and powdered sugar together; beat for 15 minutes, until fluffy. Spread over unbaked graham cracker crust. Cut into individual servings and put in sauce dish. Add on top the bananas and pineapple, then top with whipped topping, completely covering all fruit. Garnish with cherries and chopped nuts and drizzle chocolate syrup over the top of dish.
Slice zucchini (do not peel); cook in small amount of water until just crispy tender. Drain. Cook beef in skillet until lightly browned; add onion, cover and cook over low heat until onion is tender. Season to taste.
In a large mixing bowl, mix instant pudding, condensed milk and sweet milk together for 2 to 3 minutes. Refrigerate for 10 minutes. Whip the whipping cream. Add whipped cream and sour cream to the chilled pudding mixture.
Mix well and spread on tortillas. Roll up and cover with damp paper towel 2 to 3 hours for flavors to blend. Cut into serving pieces and serve with salsa.
Sift together dry ingredients. Add undrained pineapple, oil, vanilla, eggs and bananas, mixing until blended. Do not beat. Bake at 350° for 1 hour in Bundt pan.
Dissolve cornstarch in water in heavy saucepan. Stir in milk and egg yolks. Cook and stir until thick and bubbly. Remove from heat and add margarine and vanilla. Cool slightly. Slice 2 bananas and dip in lemon juice; drain. Arrange on bottom of pastry shell. Pour filling over bananas; cover; chill 4 hours or until set. Spread top with whipped cream. Slice remaining banana and dip in lemon juice; drain; garnish top of pie.
Cook noodles according to package directions. In frying pan over medium heat, place margarine and oil. When margarine is melted, add green onions, garlic and tomatoes. Cook, stirring until mixture boils. Adjust heat so mixture boils gently and cook for 2 minutes. Mix in lemon juice, crab and parsley. Cook just until crab is heated. Season to taste with salt and pepper. Spoon sauce over pasta. Lift and mix pasta gently. Makes 4 servings.
Melt butter in baking pan. Sprinkle rice in melted butter. Lay cut chicken in. Sprinkle dry onion soup over. Pour water, then spread cream of mushroom soup over. Cover and bake 1 1/2 hours. Turn off and let set 1 hour. Serve hot! Bake at 375°.
Separate egg yolks and whites. Beat whites until light; add to hot milk (not boiling). Cook until right thickness. Add stiffly beaten egg whites to custard (after being cooled), then add vanilla and pour into glasses and chill.
Put through grinder with coarse blade and mix well. A little mayonnaise might be added.
Use day old bread, crust and all, cutting it into 1/4 to 1/2-inch cubes. Place these in a buttered, 1-quart baking dish. Scald milk with butter and sugar. Beat the eggs slightly; add salt, then stir into the warm milk. Add vanilla. Pour over the bread cubes. Sprinkle top with nutmeg. Set the baking dish in a pan containing warm water up to the level of the pudding and bake at 350° for about 1 hour or until knife comes out clean when inserted in center of pudding. Serves 4 to 6.
In large skillet melt butter. Brown ham on both sides. Move ham to one side of skillet and brown potatoes in drippings.
Fry bacon. Remove from pan and saute onions in fat. Remove onions. Blanch liver. Coat with flour and fry in bacon fat. Remove and keep warm with onions. Add water and onion soup to bacon fat. Add flour to make gravy. Put liver and onions in bowl and pour gravy over.
Layer lettuce, peas, green onions and water chestnuts in a bowl and sprinkle with salt and pepper. Mix together mayonnaise, sour cream and mustard. Spread over top of salad. Seal and cool. Just before serving, add chopped eggs and crumbled bacon to top of salad. Cover with chips of your choice.
Mix sugar, flour, milk and butter together. Pour into a long glass dish. Add peaches on top. Cook at 400° until crust rises to top and browns.
Mix cake according to directions on the box, adding 3 tablespoons of creme de menthe. Bake at 350° as suggested on box. Cool cake completely. Spread fudge topping on top of cooled cake. Add 1 tablespoon creme de menthe to Cool Whip, then spread on top of fudge topping. Refrigerate until ready to serve.
Brown hamburger; drain. Add sauce and heat. Cook macaroni; pour sauce mixture into macaroni. Let simmer a bit and serve.
Melt ice cream slightly, cut in squares. Pour hot Jell-O (mixed with hot water) over ice cream. Stir in pineapple and nuts. Refrigerate (sets quickly).
Cream and refrigerate above for several hours. Divide dough into 3 sections. Roll on floured board, cut with cookie round and fill lightly with jam. Fold in half and close with edge of fork. Bake at 350° for approximately 15 to 20 minutes. When cool, roll in powdered sugar.
Pour enough boiling water over raisins to cover. Let stand 5 minutes; drain well. Set aside. In large mixing bowl, stir together flour, oat bran, brown sugar, rice bran, baking powder, cinnamon, baking soda and allspice. Make a well in the center. In medium mixing bowl, combine mashed banana, milk, egg whites, cooking oil and vanilla. Add all to flour mixture. Stir just until moistened. Fold in raisins, carrots and nuts. Lightly grease muffin cup or line with paper bake cups. Fill 2/3 full. Bake in 400° oven for 18 to 20 minutes. Enjoy!
Wash and cut tomatoes in 1/2-inch slices. Dredge thickly with flour. Fry quickly in oil, browning on both sides. Remove to serving plate and sprinkle with salt and pepper to taste.
About 40 minutes before serving, combine ingredients. Refrigerate 30 minutes. Arrange leaves from four Belgian endives around large salad bowl. Place marinated mushrooms in center.
Put pineapple slices through sieve to extract juice. Add hot water to pineapple juice and sweeten to taste. Add lemon or lime juice. Add cloves and let cool. Serve chilled.
Brown beef in skillet and drain off fat. Put all ingredients in crock-pot. Stir thoroughly. Cover and cook on low for 6 to 8 hours (high for 3 hours).
Thaw broccoli cuts completely. Place broccoli in bottom of a 9 x 13-inch pan. Cook chicken in frying pan (approximately 30 to 45 minutes) until done. Cut up chicken into small cubes. Place on top of broccoli. Combine soup and mayonnaise; add mushrooms, cheese and curry and stir together. Pour mixture over chicken in pan. Sprinkle bread crumbs on top. Bake, uncovered, at 350° for 30 to 45 minutes. Serves 4 to 6.
Slice cabbage and onions into bite size pieces. Drain water chestnuts and add to cabbage mixture. Store in large air tight container...may be made up to 3 days ahead of time.
Saute pepper, onion and celery in butter. Combine all ingredients in baking dish and bake at 350° for 30 to 40 minutes.
Brown sausage in pan. Pour off grease and add cheese to sausage until melted. Pour into bowl. Add Bisquick and stir. Roll into 1-inch balls. Place on cookie sheet and bake in a 350° oven for 10 to 12 minutes. Makes 36 small biscuits
Dissolve yeast in warm water and set aside. Sift dry ingredients together and add yeast. Cut in shortening and then add buttermilk. Turn out dough onto a floured board and knead for 1 or 2 minutes. Roll out dough to 1/2-inch thick and cut into biscuits. Place biscuits on an ungreased baking sheet, let rise 10 to 15 minutes, then brush with butter and bake in a 400° oven for 12 to 15 minutes. Makes 2 1/2 dozen.
Trim chops. Combine dressing and 7-Up soda for marinade. Place marinade in flat glass baking dish. Turn meat in sauce and put in refrigerator for 1 hour, covered. Turn meat to other side and let sit in refrigerator for another hour. Place chops, undrained, on grill and cook to medium rare.
Cook squash, drain and mash. Combine squash and next 4 ingredients. Pour oil to depth of 2-inches in a heavy saucepan. Heat to 375°. Drop squash mixture by tablespoon into oil. Fry until golden brown, turning once. Drain on paper towels. Serve immediately.
Boil raisins in water until all water is gone. Cool. Add all other ingredients. Mix well. Bake in loaf pan for 45 minutes at 350°.
Fry bacon crisp; drain. Crumble bacon and set aside. Scrub potatoes. Cut into 3/8-inch thick slices. Arrange in single layer on 12-inch microwave-safe dish. Sprinkle with onions. Cook, covered with vented clear plastic wrap[, on High, 7 to 10 minutes, giving dish a half turn once. Sprinkle slices with bacon, olives and cheese. Cook, uncovered, on 50% power 1 to 1 1/2 minutes or until cheese begins to melt.
Stir vinegar, sugar and Catalina dressing into the first 5 ingredients. Mix all together with Miracle Whip.