HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs until very thick. Slowly add lemon juice, then seasonings and then butter, beating after each addition. Beat thoroughly. Can be kept in the refrigerator and used as desired. Warm to room temperature before using so as not to cool off food on which you are using it.
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat to medium, cover and simmer 30 to 40 minutes, or until vegetables are tender, stirring occasionally. Salt and pepper to taste.
Brown frankfurters in butter. Add sauerkraut and onion. Heat thoroughly. Add noodles and mix.
Mix ingredients and store in an airtight container. Use 2 heaping teaspoonfuls per cup of hot water.
Stir together flour, baking powder and salt. In large mixing bowl, beat butter until softened. Add sugar and beat until fluffy. Add egg and almond extract. Add flour mixture.
Melt margarine in a 13 x 9 x 2-inch baking pan or dish. Pour hash brown potatoes into this casserole dish. Combine remaining ingredients and blend well. Spoon mixture over potatoes. Melt butter and add corn bread stuffing mix. Blend well. Sprinkle stuffing mix over mixture. Bake at 350° for 45 minutes. Yields 10 servings.
Mix Kool Aid, sugar, water and banana in blender until creamy. Add crushed ice and blend. Serves 4.
Slice meat into thin slices and coat with cornstarch. Brown quickly in oil. Add garlic powder. Next, add mushrooms and water chestnuts or bamboo shoots. Cover and heat thoroughly (about 5 minutes on medium heat), stirring frequently. Add remainder of vegetables and cover. Heat for 3 minutes, then stir and cover again for about 2 minutes. Serve over chow mein noodles or rice (with sweet and sour sauce and Chinese mustard).
Use 9 x 13-inch pan, put rice on bottom. Mix soup, milk, mayonnaise, salt and pepper in a bowl. Pour 1/2 soup mixture over rice and stir. Place chicken on rice, then broccoli. Pour remaining soup on. Add cheese. Bake 45 minutes at 350°.
Sprinkle yeast over water and stir until dissolved. Stir in 1 1/2 cups flour, sugar and salt. Add egg and 1 tablespoon oil. Stir until smooth and glossy. Stir in 2 cups flour. On lightly floured board, knead until smooth and elastic (about 10 minutes). Place in greased bowl and let rise for about 1 hour. Punch down and divide in half. Makes dough for 2 pizzas.
Butter bread and cut in 1 inch squares. Place in lightly greased 9 x 9-inch baking pan. Slightly beat eggs. Add sugar, vanilla and salt and mix well. Heat milk; slowly add to egg mixture. Mix well and pour over bread squares. Stir in raisins and sprinkle with cinnamon. Bake at 350° for 45 minutes or until firm.
Soften cream cheese and add Marshmallow Creme. Blend until smooth. Serve with fresh fruit.
Heat jello, sugar and pineapple over low heat until jello is dissolved. Cool. Add buttermilk. Fold in Cool Whip. Chill. Yields 10 to 12 servings.
Combine biscuit mix, sugar, mincemeat, egg, milk and melted butter; beat vigorously 1/2 minute. Bake in greased 6 1/2-cup ring mold at 400° for 10 to 15 minutes or until done. Invert on platter, drizzle with orange icing. Sprinkle with chopped nuts. Serve warm.
Combine first 4 ingredients and microwave on High for 4 minutes. Remove. Stir. Cook 3 1/2 minutes. Add margarine and vanilla; stir. Cook 2 minutes; remove. Add soda and mix quickly, then pour on greased cookie sheet.
Boil chicken breasts until meat falls off the bone. Reserve 1 1/2 cups of broth. Layer breasts in 9 x 13-inch dish or pan. Combine chicken and celery soups and milk. Pour over chicken. Sprinkle dressing mix over the chicken mixture.
Preheat oven to 375°. Grease casserole dish. Mix crabmeat, cream cheese, sour cream, mayo and 1 cup of Cheddar cheese. Pour mixture into greased casserole dish and spread 1/2 cup Cheddar cheese on top. Cook for 40 minutes. Serve with B J. flats crackers. Enjoy!
While preparing crust, mix 1/2 cup of the pecans into the dough. Separate the egg and beat the white with 1 tablespoon of water. Brush this glaze onto the two pie crusts, then refrigerate them until ready to fill. Peel and slice apples thin and place them in a bowl with the brown sugar, flour, nutmeg, cinnamon and the remaining pecans less one tablespoon. Put all into bottom pie shell and brush edges with egg glaze. Dot with margarine, then place top crust on pie and brush it with the glaze and sprinkle with pecans. Bake 8 to 10 minutes at 425°, then reduce oven temperature to 350° and bake until golden brown (about 40 minutes).
Boil water and sugar. Mix with orange juice, lemonade and pineapple juice. Add bananas and freeze. When frozen, remove from freezer and mash with a potato masher. Add ginger ale. Serve semi-frozen. This is very good.
Use 13 x 9-inch pan. Melt margarine in pan; set aside. Mix flour, sugar, baking powder, milk and salt. Pour this batter over melted margarine. Do not stir. Pour fruit, including juice, over batter. Once again, do not stir. Sprinkle with 1/2 cup sugar. Bake at 375° for 35 to 40 minutes.
Grease and flour 9 x 13 pan. Spread coconut and pecans in bottom of pan. Mix cake according to directions. Pour over coconut and pecans. Melt margarine. Add cream cheese and powdered sugar. Mix well. Spread over cake. Bake at 350° for 45 to 50 minutes or until done. Test with toothpick. Cake will fall and crack, giving an earthquake appearance.
This is a good bread for holiday meals. The recipe fits a 1 1/2 pound bread machine. Make sure all ingredients are at room temperature. This recipe can also be handmade by using 2 loaf pans.
Brown ground beef in large skillet. Drain fat off of beef. Add onion, Mrs. Dash and garlic salt. Cook macaroni according to directions on package. Drain; mix with meat and onion. Add stewed tomatoes, corn, kidney beans and tomato sauce; simmer for 5 to 10 minutes on low heat.
Cut the peppers in half lengthwise. Discard seeds and stems. Arrange, cut side up, in baking pan about 9 x 13-inch. Sprinkle the salt in a frying pan. Place over medium heat. Add the beef, onion, garlic, cumin, oregano and chili powder. Cook, stirring frequently, until crumbly, about 5 minutes.
Cream sugar and butter. Fill empty sugar box with flour to measure 1 pound. Sift flour 3 times. Add eggs, one at a time, alternately with flour, adding a little pineapple juice to mix. Continue until eggs, flour and juice are used. Mix thoroughly with electric beater. Bake in tube pan, greased and floured, for 1 hour at 325° until done.
Boil broth. Add rice and cook 20 minutes or until tender. Cool and add remaining ingredients. Makes 8 to 10 servings.
Preheat oven to 350°. Grease and flour 2 loaf pans (9 x 5-inch). In medium bowl, stir thawed strawberries, eggs and oil. In large bowl, combine flour, sugar, cinnamon, baking soda, salt and nuts. Add strawberry mixture and stir until blended well. Pour into pans. Bake 1 hour.
Add celery, onions, soy sauce and sugar to ground beef; simmer 5 to 10 minutes. Transfer to large pan and add bean sprouts, mushrooms, water chestnuts and water. Simmer 30 minutes. Thicken with flour or cornstarch. Serve over rice and Chinese noodles. Add more soy sauce to taste while cooking.
Take one whole chicken, cut back bone and spread chicken out. Separate skin from top (stomach). This is to be stuffed.
Mix together all ingredients well. Pour into a greased 9 x 13 1/2-inch cake pan. Bake in a 350° preheated oven. Reduce heat to 300°. Bake approximately 1 hour.
Pour milk over bread crumbs. Beat eggs. Grease a small casserole. Combine all ingredients except paprika. Pour into casserole; dust with paprika. Bake in oven at 350° about 1/2 hour.
Beat eggs in large bowl. Add orange juice, orange liqueur, milk, vanilla, salt and orange rind; mix well. Dip bread in mixture, turning to coat all surfaces. Place single layer in baking dish. Pour remaining mixture over top. Cover and refrigerate overnight.
Cook potatoes with jackets on. Season with salt and pepper. Fry the bacon; pour off half the grease. Mix the water, vinegar and sugar in a small bowl; bring it to a boil. Thicken with the bacon fat and flour mixed to gravy thickness. Pour over potatoes and bacon. Bake for 1/2 hour at 325°.
Cook ground beef in skillet until well done. Rinse well with hot water. Drain. Combine all ingredients in pan. Heat until it boils, turn down to simmer. Cook for 15 minutes.
With the pineapple juice blend vanilla pudding and Tang. Stir in fruit mixture. May add bananas or coconut. Chill and serve.
Mix sugar, oil and eggs together with mixer. Add apples. Sift together flour, soda, cinnamon and salt. Add to cream mixture. Can add nuts, if desired (1/2 cup). Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 45 to 55 minutes.
Put together eggs, sugars, butter, pumpkin pie filling, vanilla and milk. Mix well; add flour, soda and pumpkin pie spice. Mix well.
Arrange peach slices in bottom of 8-inch square baking dish coated with cooking spray.
Combine butter, mustard, onion, poppy seed and horseradish for spread. Slice dinner rolls with electric knife. Use spread on both inside sides. Place a piece of ham on each side and a slice of cheese in the middle. Bake at 350° for 20 minutes. Thinly slice with electric knife.
Dredge meat in flour; brown in hot fat. Season meat; cover with unsweetened cranberry sauce and 1 cup hot water. Cover closely; cook slowly about 3 hours or until tender. Add more water, if necessary. Remove roast to platter. Thicken liquid for gravy. Yield: 6 to 8 servings.
Simmer peas, ham hock, onion, celery and bay leaf covered until peas are tender. Cook rice. Combine peas, rice, ham and liquid from peas. Simmer.
Combine all ingredients except apples and mix well. Grease 1 Bundt pan or 2 loaf pans. Put in a layer of batter then a layer of apple chunks. Sprinkle with cinnamon and sugar. Repeat 2 times. Bake 1 to 1 1/2 hours at 350°. Freezes well.
In a deep dish pie or pizza pan, spread sour cream evenly on bottom. Next, spread shredded lettuce and then the taco sauce. Next, spread black olives, mushrooms and tomato, in that order. Top dish with shredded Cheddar cheese. Serve with taco chips. Great for football games and parties.
Cook broccoli for 5 minutes in boiling water. Drain well. Combine soup, mayonnaise, eggs, cheese, pepper and onion. Pour into a 2-quart baking dish, greased. Sprinkle with crumbs and dot with butter. Bake at 350° for 30 to 45 minutes or until it bubbles and browns. Serves 8.
Bake yellow cake as usual. Cool. Blend milk, pudding and cream cheese with mixer. Put this on cake. Next, put pineapple on (well drained). Top with Cool Whip, coconut and chopped walnuts.
To form a pocket, cut each breast half horizontally, almost, but not, all the way through. Cut each ham and cheese slice lengthwise in half. Place a slice of each in each pocket. Combine bread crumbs and paprika. Brush chicken with melted butter, then coat with crumbs.
Combine ingredients in a large bowl. Shape into loaf and cook in a loaf pan for 30 minutes at 300°.
Cook squash and onions together; drain and mash. Add remaining ingredients, reserving some of the crumbs and cheese. Pour into a casserole dish and sprinkle cheese and crumbs on top. Brown in 350° oven for 20 minutes.
Add sugar to eggs, add margarine and vinegar and mix well. Fold in pecans, raisins and coconut, one at a time. Pour into unbaked pie shell and bake at 300° for 30 minutes or until brown and thick.
Have pie pans sitting close by along with paper towels. Work Crisco with a table knife and add ice water. Work with hands and lots of extra flour on hands. Work dough until all pie crust is off bowl. Roll out dough to fit pie pans. Use lots of flour on board and hands. Stack with paper towel in between. Put in plastic bags and freeze until needed. Makes 10 pie crusts. Always have pie crusts in freezer and you will always be making lots of pies!
Mix and sift dry ingredients. Cream sugar and shortening, add egg and milk to shortening. Add dry ingredients, when well mixed add boiling water and vanilla. Drop on cookie sheet and bake at 350° for 12 minutes. Cool and fill with frosting.
Sift flour; measure and sift again with baking powder and cocoa. Sift 3 times; set aside. Cream butter and sugar. Add eggs, one at a time; beat well after each. Add flour mixture along with milk; add vanilla and beat well. Bake 1 1/4 to 1 1/2 hours at 300°.
Grease and flour a tube pan. Boil together the sugar, water, shortening, salt, raisins and spices for 5 minutes. Cool completely. Add flour and baking soda (will be stiff). Pour into tube pan. Bake at 350° for 50 minutes or until inserted toothpick comes out clean. Cool completely before turning out cake.
Cool chicken. Pull chicken from bones into bite size pieces. Mix soups and Veg-All together with chicken. Cook bottom crust until it begins to brown (directions on box). Fill with mixture. Place the other crust on top and fold down on sides. Poke holes in top. Cook, uncovered, until top crust turns brown, approximately 30 minutes.
Bring sugar, 1 cup cream and corn syrup to a boil, stirring constantly. Add the rest of the cream. Boil until 240° to 250°. Remove from heat. Add butter and vanilla. Pour into a buttered 9 x 13-inch pan. Cool. Cut and roll in wax paper.
Cream together the butter and sugar. Add egg, flour, salt, baking powder and spices; mix. Add raisins and nuts. Mix. Chill in refrigerator. Shape into 1-inch balls and roll in sugar. Bake 10 to 12 minutes at 350°.
Melt margarine. Add remaining ingredients, except for chicken. Coat wings with this sauce. Bake chicken on foil lined cookie sheets for 30 to 40 minutes at 400°. Serve with Blue cheese dressing.
Mash tomatoes. Mix all ingredients together. Refrigerate. Will keep almost indefinitely. Excellent on hot dogs or hamburgers.
Cook, drain and cool chicken breasts. Mix all ingredients together. Either butter or spray casserole dish with Pam spray. Put ingredients in pan and bake at 350° for 30 to 45 minutes, or until it becomes thick.
Cook noodles according to package directions; drain. Meanwhile in saucepan, combine onions and ground beef. Heat, stirring constantly, until onions are tender and meat browned. Remove from heat; blend in flour, pepper and salt. Add catsup, Worcestershire sauce, mushrooms and buttermilk; mix well. Stir noodles into beef mixture. Turn into 1 1/2-quart casserole dish and bake at 350° for 25 to 30 minutes. Garnish with onion rings, if desired.
Combine all ingredients together and use as desired with hot water, approximately 1/2 cup to each 1 cup of water.
Mix cream cheese, sour cream and taco seasoning with mixer. Put in cake pan. Then add a layer of salsa, layer of lettuce, tomato and then cheese. Chill. Serve with nacho cheese chips.
Mix and pour in a casserole dish sprayed with Pam the chicken, soups and vegetables. Mix flour, milk and butter and spoon over pie. Bake at 400° for 45 minutes.
Mix together all ingredients, except olives. Garnish with olives. Serve with crackers, chips, or raw vegetables.
Cut pork chops into 1-inch pieces; brown in a large skillet with 1 tablespoon oil. Remove from pan. In same skillet, saute onion, pepper and celery until they change color. Add pork, spices and tomatoes. Cover and simmer for approximately 1 hour. Serve on a bed of rice. Serves approximately 6 people.
Heat oil in medium saucepan; saute peppers and onions over medium heat 5 minutes. Add corn, tomatoes, pepper and salt. Heat through. Serves 4 to 6.
Cook pasta until al dente and drain. Transfer to a serving bowl and toss with 1/4 cup olive oil. Drain marinade from the artichokes into a 10-inch skillet. Set the artichokes aside. Add the garlic and onions to the liquid and simmer until the onions become translucent. Add the tomatoes, bay leaf, herbs and salt. Cover and simmer 10 minutes. Uncover and cook another 10 minutes. Cut the artichokes in half and add to the tomato sauce. Heat for a few minutes. Remove the bay leaf and stir in the parsley. Cool to room temperature and pour over the pasta. Toss until well blended. Pass the Parmesan cheese separately. Serves 6.
Mix the dry ingredients. Add oil or applesauce and egg or egg whites. Blend with a fork. Mixture will be crumbly. Put 3/4 of the mixture on a greased cookie sheet. Put pie filling on mixture and spread the remaining mixture on top. Bake at 325° for 1 hour or until brown.
Brown ground meat with chili powder. Drain grease. Add Spanish rice and beans. Transfer to a 9 x 13-inch casserole dish and top with cheese. Heat in oven until cheese melts, then serve with chips.
Mix all but chili sauce and jelly. Gently form into 1-inch balls. Brown in oven on cookie sheet at 400° for 15 to 20 minutes. Heat chili sauce and jelly in skillet, stirring constantly until jelly melts. Add meatballs and stir until coated. Simmer, uncovered, 30 minutes. Serve hot in chafing dish. Makes 5 dozen.
Place chicken and mushrooms in a large skillet; sprinkle with salt, tarragon, pepper and parsley. Pour wine over chicken. Cover and simmer for 30 minutes or until chicken is tender. Serve with sauce left from skillet. Makes 4 servings.
Measure flour, sugar, cinnamon, salt and baking soda into sifter. Sift 3 times into medium bowl. Cut in butter or oleo until mixture is like coarse cornmeal. Add molasses and vinegar; stir until blended. Cover and chill until firm. Roll out and use favorite cookie cutters. Bake 8 to 10 minutes in oven at 350°. If in a hurry, roll into 1-inch balls. Place on greased cookie sheet and bake.
Cook and drain hamburger. Combine hamburger and all other ingredients in a large pot. Add water to desired consistency. Let simmer 25 to 30 minutes, stirring occasionally. Serve over spaghetti noodles that have been boiled, drained and rinsed in cold water. Top with grated Cheddar cheese.
Sift flour, baking powder and salt together. Cut in shortening. Stir in a little milk at a time until the dough is soft and sticky. Put the dough on a lightly floured surface; knead lightly. Roll out and cut. Place biscuits on a lightly greased pan. Bake at 450° for 10 to 12 minutes.
Mix Lipton onion soup mix and sour cream. Chill for 1 hour, then add shrimp and horseradish. Serve with all or any kind of fresh veggies.
In medium mixing bowl, combine all ingredients, mixing well. Pour into well-greased 9-inch iron skillet. Bake at 425° for 20 to 25 minutes.
Saute onion in small amount of cooking oil. Add undrained corn, drained beans, tomato soup, rice, water, olives, chili powder, salt, oregano and pepper. Bring to a boil. Pour into 9 x 13-inch pan. Bake, uncovered, at 350° for about 30 minutes. Sprinkle crushed taco chips over the top. Let stand 10 minutes before serving.
Dissolve gelatin and salt in hot water. Add cold water and vinegar. Chill until slightly thickened. Combine vegetables and fold into gelatin mixture. Pour into molds or serving pan. Chill until firm. Serve on crisp lettuce. Yield: 6 servings. Carbohydrate 2 g, protein 0 g, fat 0 g, calories 8. One serving = free food exchange.
Line a 13 x 9 x 2-inch baking pan with foil. Extend foil over edges. Butter foil; set aside. Butter sides of a heavy 3-quart saucepan. In it combine sugar, milk and margarine. Cook and stir over medium-high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium heat to 236°, soft ball stage (about 12 minutes). Remove saucepan from heat; remove thermometer. Add chocolate pieces, Marshmallow Creme, nuts and vanilla. Stir until chocolate melts. Spread into pan. Score into squares while warm. When firm, cut into squares. Store in the refrigerator. Makes about 3 1/2 pounds (96 servings).
Cream butter and syrup. Add eggs and blend well. Combine sifted flour and soda. Add alternately with buttermilk. Pour into greased pan. Bake at 350 degrees until done.
Mix together the cream cheese, 10x sugar, Cool Whip and peanut butter. Add the milk slowly with hand mixer. Fold in the Cool Whip. Put mixture in pie crust; decorate with chocolate chips. Place pie in freezer for at least 24 hours.
Bring chicken stock, diced potatoes and garlic cloves to boil in heavy large saucepan. Reduce heat to medium and cook until potatoes and garlic are tender, stirring occasionally, about 15 minutes. Puree mixture in batches in blender or processor. Return to saucepan. Stir in milk. Season to taste with salt and pepper. (Can be made 1 day ahead to this point. Cover and refrigerate.) Mix butter and rosemary in small bowl. Bring soup to simmer. Ladle and top each with a small spoonful of rosemary butter.
Tear leaves away from hearts. Mix leaves, mayonnaise and cheese together. Place in greased casserole dish and bake for 15 minutes at 350°. Serve with Ritz crackers.
Cream Crisco, sugar and eggs. Add milk and flour alternately. Bake at 350° for 1 hour.
Add salt to egg whites. Beat until foamy. Add cream of tartar, beat until stiff. Then add sugar, a little at a time. Add flour and beat until smooth. Pour in ungreased cake pan.
Sprinkle chicken with lemon juice and soy sauce. Chill 2 hours or longer. Add green onion, celery, chestnuts, bean sprouts, salt, pepper and mayonnaise. Mix lightly but thoroughly. Turn into greased 1 1/2-quart casserole and sprinkle with almonds and noodles. Bake at 350° for 25 minutes.
Mix mayonnaise with soup, add remaining ingredients. Put in buttered 8 x 13-inch pan. Add topping and bake 40 minutes at 350°.
Melt margarine, stir in sugar and vanilla. Add eggs, then sifted flour and nuts. This all stirred with a spoon.
Put peas or beans in large bowl. Cover with 4 to 5 inches of water. Soak overnight. Drain the beans; run them under hot water until slightly whitened. Put in large soup pot; cover with 3 quarts cold water. Brown onions and garlic in a little butter. Add to beans. Tie parsley, thyme, bay leaves, carrots and lemon in cheesecloth. Add to beans. Add ham hock. Cook slowly for 3 hours. Remove flavorings in cheesecloth and discard. Remove ham hock and let cool. Remove 2 cups beans with a little liquid. Puree and return with 2 cups water. Cut ham into small pieces and return to soup. Season with pepper and salt. Reheat carefully. Serve with cornbread.
Clean mushrooms, remove and chop stems. Reserve mushroom caps. Place chopped stems, green onions and butter in 1-quart microwave safe casserole. Cook, uncovered, 3 to 4 minutes on High. Stir halfway through. Mix in bread crumbs and parsley flakes. Stuff each mushroom cap and arrange in circle on paper towel-lined paper plate. Cover with wax paper and microwave 1 to 2 minutes on High.
Lightly coat veal with mixture of salt and flour. In heavy skillet, melt butter and brown veal quickly. Add wine, lemon juice and capers. Cook a few minutes to reduce sauce slightly. Use lemon slices and parsley as a garnish.
Combine all ingredients except bread crumbs and cheese. Spoon into buttered 3-quart casserole. Top with bread crumbs, then cheese. Bake at 350° for 30 minutes, or until cheese melts, and sauce is bubbly.
Preheat oven to 350°. In large bowl, whisk together sugar, walnuts, cocoa powder and salt. Add the egg whites and vanilla; stir until combined well. Form rounded tablespoons of the mixture into balls. Put balls on baking sheets lined with parchment paper (brown paper bag). With the bottom of a glass, press them gently into disks. Bake cookies in the oven for 15 to 17 minutes (tops will appear dry and lighter in color).
Mix first 5 ingredients in blender at high speed. Add poppy seed with blender on high speed. Add oil slowly.
Melt 1 tablespoon margarine; saute onion until tender. Remove; keep warm. Combine garlic powder, flour, sage and thyme. Salt and pepper to taste. Add the remaining margarine; brown chops. Remove to platter. Pour off excess fat. Add broth; bring to boil. Place chops in pan, cover and reduce heat. Baste with pan juice during cooking. Cook for 25 to 30 minutes until tender. Remove to serving platter.
Grate cheese. Mix all ingredients in order given. Serve on crackers. Keeps for days.
Mix sugar, oleo, beaten egg, dates and sprinkle baking soda over dates. Add 1 cup boiling water. Let cool and add flour, baking powder, pinch of salt and nuts. Bake up to 1 hour at 350° in medium greased and floured tubular pan.
Boil broccoli; drain and put in bottom of casserole. Put chicken on top of broccoli and cover with mixture of soup, mayonnaise, and lemon juice. Put cheese on top. Sprinkle dressing on top of cheese. Bake in 350° for 35 minutes.