HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cream in double boiler, adding rice and salt. Cook until thick and creamy, about 1 hour, stirring occasionally. Beat the eggs and sugar and fold into the rice, stirring all the while. Remove from heat and add vanilla. Place in serving bowl and sprinkle cinnamon on top. Serves 6 to 8.
Cream margarine, oil and sugar. Add eggs, vanilla and sour milk; blend thoroughly. Combine dry ingredients and blend into creamed mixture. Stir in zucchini. Spoon into greased and floured 13 x 9-inch pan; sprinkle chocolate bits and nuts over top. Bake in a 350° oven for 45 minutes or until done.
Mix first 6 ingredients. Blend, then mix dry ingredients. Stir well and add slowly to wet mixture. Fold in rhubarb last. Pour into spring pan. Bake at 350° for 55 minutes. Sprinkle with confectioners sugar. Best served warm.
Melt milk and marshmallows together over low heat, stirring constantly. Cool completely. Stir in 1/2 cup whipping cream until blended. Mix in 2 ounces grated chocolate. Put into baked pie shell, top with 1/2 cup whipping cream (beaten until stiff) and 1 ounce grated chocolate.
Vanilla cracker, graham cracker or Oreo cookie crust in the bottom of a 9 x 13-inch pan.
Salt and pepper sirloin tip. Place meat into a low-sided baking pan. No water. Heat oven to 350° and bake 5 to 5 1/2 hours. Take out and slice. Skim grease off juice in pan and serve as is or you can thicken with flour.
Scald milk. Add sugar and salt. Stir until well dissolved. Add half and half, vanilla and cream. Add peppermint and coloring. Cover. Refrigerate 1/2 hour. Freeze. Remove dasher and stir in chocolate chips.
Melt butter in large frying pan; add rice, stirring until rice is slightly browned. Add shrimp, peas and carrots, mushrooms, salt, garlic powder and soy sauce. Mix well. Serve hot with additional soy sauce. All ingredients may be cooked the day before and stored separately in the refrigerator until time to use. Makes 6 servings.
Combine the yogurt and maple syrup and chill. Core and slice the apple and pear. Sprinkle with lemon juice to prevent discoloration. Place the yogurt in a bowl in the center of a large platter and drizzle the yogurt with a few drops of extra maple syrup and sprinkle with the pistachio nuts. Arrange the apples, pears and grapes on the platter and serve. Preparation time: 10 minutes. Cooking time: 5 minutes.
Saute garlic and onion in oil until clear. Add eggplant and toss. Add zucchini and peppers; cook 10 minutes. Add all other ingredients and mix. Simmer, covered, 1/2 hour, and uncovered for 1/2 hour.
Mix all together except the bread. Take the middle out of one loaf of bread and put dip in the cavity. Tear the other loaf of bread up into bite-size pieces to serve with the dip.
Cook rice according to directions on box. Add all other ingredients and stir. Cook over medium heat until hot, but not boiling. Pour into a 2 1/2-quart Pyrex mixing bowl and bake at 300° for 1 hour. Stir after 1/2 the baking time. Serve warm or cold.
Mix cake according to package directions. Fill paper cups in muffin pan 2/3 full. Cream the cream cheese with sugar; beat in egg and salt. Stir in chocolate chips. Drop 1 rounded teaspoon of cheese mixture into each cup of cake batter. Bake as directed on cake package. Makes 30 cupcakes.
Slice potatoes and place in baking dish. Top with margarine. Sprinkle on herbs. Pour on the mushroom soup and top with slices of mushrooms. Bake at 350° for 1 to 1 1/2 hours or until potatoes are done.
Heat oil in nonstick skillet. Add vegetables; stir-fry 4 minutes. Add garlic; stir-fry 1 minute or until vegetables are tender-crisp. Add shrimp and stir-fry sauce; stir-fry 1 to 2 minutes until hot through. Serve over rice.
Heat oven to 350°. In large skillet, cook and stir beef until light brown; drain. Add onions and pepper; cook and stir until onions and pepper are tender. Stir in tomatoes, tomato sauce, rice, chili powder, salt and pepper. Heat through. Pour into ungreased 2-quart casserole dish. Cover and bake 1 hour. Less time if you use 9 x 11-inch Pyrex dish. Sprinkle with Parmesan cheese before serving.
In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add about half of the flour to the shortening mixture. Then add the sugar, whole egg, milk, egg yolk, vanilla, baking soda and salt. Beat till thoroughly combined, scraping sides of bowl occasionally. Then beat or stir in the remaining flour.
Combine first 4 ingredients. To prepare rolls, place water in bread machine pan. Add roll mix. Top with butter and yeast. Select dough setting. After 5 minutes, check mixture. Add 1 to 2 tablespoons of water or flour if needed. When cycle is complete, turn dough onto lightly floured surface. Punch down. Cover and let stand for 10 minutes. Divide into 12 portions. Shape each into a ball. Place on lightly greased pan. Cover and let rise for 1 hour. Bake at 350° for 12 to 15 minutes. Yields 1 dozen.
Remove crusts from white bread and place in buttered 9 x 13-inch cake pan, covering bottom. Mix eggs, milk, salt, mustard, ham, green pepper and mushrooms. Pour over the bread. Cover with cheese. Refrigerate overnight. Bake at 350° for 1 hour.
Remove stems from broccoli and cut crosswise into 1/4-inch slices. (Store broccoli florets in refrigerator for another use.) Saute fresh ginger and garlic in oil until garlic begins to color. Add spices and cook for another minute. Add broccoli stems and chicken stock. Cover and simmer 10 to 15 minutes or until stems are tender. Makes 4 servings.
Bake pie shell or make your own shell and place in pie dish. Make sure pie crust is cooled. Cook the sausage until browned; remove sausage, reserving 1 tablespoon drippings. Drain sausage and set aside. Saute mushrooms; drain and set aside. Melt butter in skillet and add zucchini and saute until tender; drain and set aside. Place sausage in shell; sprinkle 1/2 cheese. Spoon mushrooms on top of cheese; sprinkle remaining cheese. Top with zucchini. Beat eggs and add remaining ingredients, beating well. Pour into shell and bake for 55 minutes at 350° or until set. Let stand 10 minutes before serving. Makes one nine-inch quiche.
Cream the first 3 ingredients in large bowl. Add remaining ingredients except 7-Up. Beating slowly, add 3 cups flour (regular, not cake flour). Fold in 6 ounces of 7-Up. Bake in well-greased and floured tube cake pan at 325° for 1 hour and 15 minutes or until done. Test cake with toothpick for doneness. Cool for 10 minutes before removing from pan.
Combine first 4 ingredients; set aside. Combine next 5 ingredients and stir together. Add orange juice mixture to flour mixture; stir until moist. Do not beat. Fold in cranberries and walnuts. Put mixture into a greased pan and cook for 50 to 60 minutes at 350°. Yields 1 bread.
Peel and boil potatoes until done. Mash and put aside. Crumble ground meat into frypan. Dice onion and fry 3 to 5 minutes until done. Drain grease and put hamburg and onion into baking pan or casserole dish. Add creamed corn next. Spread potatoes on top and butter on top. Bake in oven at 350° until peaks start to brown.
Melt margarine; add flour and blend well. Add broth and cook on medium, stirring occasionally until thick. Add cream. Stir in cooked spaghetti and chicken pieces until well coated. Simmer for at least 5 minutes. Add Parmesan cheese to taste.
Brown beef. Drain. Remove from skillet. Season beef with salt and pepper. In same skillet, saute onions, celery and bell pepper until tender. Add cooked beef, paprika and Worcestershire sauce. Mix well. Add tomatoes which have been pulverized with a blender or mashed with a fork. Cook over low heat about 30 minutes to blend flavors. Serve over rice.
Brown beef and onion. Add tomatoes, beans, soup and steak sauce. Make paste of chili powder, flour, water and salt and heat over low heat with beef mixture, approximately 45 minutes until thickened and heated through.
Dissolve yeast and warm water together. Sift dry ingredients together. Cut in shortening. Mix buttermilk and yeast with shortening mixture. Put in oiled bowl and refrigerate. When ready to use, roll out on floured board and cut with biscuit cutter. Place on greased pan and let stand for 30 minutes or longer. Bake at 400°. May be kept in refrigerator in covered container for a week. Makes 40 (2-inch) biscuits.
Roll hamburger and minced onion into meatballs. Brown in oil and remove. Put envelope of brown gravy and flour into oil until roux is right consistency. Add beef consomme soup and water until gravy is thick enough. Add meatballs and cook over low heat until done, about 30 minutes. Serve over noodles.
Boil eggs. Peel, being careful not to tear whites. If yolk shows, discard. Layer eggs, peppers, onion rings, carrots, 1 teaspoon spices and 1 or 2 bay leaves. Repeat layers until reaching shoulder of gallon jar. Add salt on top. Heat vinegar and water to boiling; pour over eggs. Let stand for 72 hours before using. Makes 1 gallon.
Beat eggs well and add water and salt. Stir in flour with a spoon (dough is stiff so knead in the last of flour with hands like you would your bread dough). Divide into 3 parts. Roll each piece as thin as possible on a lightly floured cloth covered board. Place between 2 towels until dough is partly dry. Roll up as for a jelly roll. With a sharp knife, cut into strips. Shake strips loose, then they are ready to cook in chicken broth.
Beat eggs; add cake mix, pudding, cooking oil (or little less) and water. Beat until well blended. Grease pan with oil. Bake 35 to 40 minutes at 350°. Let stand a few minutes, then punch holes in cake.
Mix all ingredients together; spray bottom of 9 x 13-inch sheet cake pan with Pam. Pour mixture into pan and bake at 350° for about 30 minutes.
Heat oven to 375°. Mix all ingredients. Shape into 3\4 balls. Place about 2 inches apart on a greased cookie sheet. Bake until set, 15-18 min. Serve immediately. Yield about 6 dozen. 30 Callories per appetizer.
Spread on both sides of bread. Fold bread together in tinfoil. Bake at 350° in hot oven for 10 to 15 minutes. Slice and serve.
Mix altogether and beat well. Pour into 2 cookie sheets (17 x 11 x 1-inch), greased and flour. Bake at 350° for 20 minutes.
Mix orange supplement according to directions on packet. Pour into Tupperware popsicle holders and freeze. Freeze and enjoy. Tastes great.
Mix all ingredients, except corn muffin mix; add in corn muffin mix. Bake in a greased 13 x 9-inch pan at 350° for 20 minutes.
1. Cook lasagna. Preheat oven to 350°. In saucepan cook butter, mushrooms, onion. Cook till tender. Add cream cheese and bouillon. Cook till bouillon disolves. 2. Remove from heat and add sour cream, eggs, nutmeg, and chicken. Mix all together well. In 13 x 9 baking dish, layer half each of the lasagna noodles, chicken mixture and cheese. Repeat layers. 3. Bake with cover on for 30 minutes,then 5 more minutes uncovered.
Put chicken in shallow baking dish. Mix together Russian dressing, apricot preserves, onion soup mix and water. Pour over chicken. Bake, covered in 350° oven for 1 hour. Then add pineapple and bake uncovered for 30 minutes. Serve over white rice if you like white rice.
Dissolve jello in 2 cups boiling water. Add crushed pineapple with juice. Stir. Add blueberry filling and stir well. Pour into 9 x 11 x 2-inch pan. Chill until firm.
Blend together Crisco, sugar, salt and egg. Add peanut butter. Stir in flour sifted with soda. Form the dough into balls the size of small walnuts. Place on ungreased cookie sheet. Press down with fork, then again at right angle to form a cross. Bake in moderately hot oven, 375°, for 8 to 10 minutes. Remove from pan immediately.
In a saucepan, cook garlic in oil until just browned. Add tomato sauce and water. Let cook 10 minutes. Add beans and stir. Continue to simmer on low heat. Cook macaroni until al dente. Drain and add to bean mixture. Stir and add a little water, it tends to get too thick. Add parsley and sprinkle with grated cheese and "Mangia!"
Mix apples and sugar together. Let set 15 minutes; keep stirred. After it has set 15 minutes, add the rest of the ingredients. Pour into greased square pan. Bake at 350° for 45 minutes.
Simmer for 30 minutes. Add shrimp and crab meat. Serve over rice. Serve with crackers.
Place carrots in a saucepan of salted boiling water. Cook 6 to 10 minutes, until tender. In a skillet, melt butter over medium heat. Add garlic and saute for 2 minutes. Remove garlic. Add syrup. Whisk to blend. Drain and add carrots. Add salt and pepper. Over high heat, saute for 15 minutes or until carrots brown. Dust with parsley. Makes 8 servings.
Mix well and freeze. Remove from refrigerator 2 hours before serving. When slightly thawed, mash with potato masher and add large bottle of 7-Up.
In a large mixing bowl, cream butter and sugar. Mix in egg yolks, then add sifted flour, baking powder and vanilla. Mix in flour and coffee slowly, alternating between the two. Add chocolate jimmies. Fold in nuts and egg whites. Bake in an ungreased angel food tin for 1 hour at 350°. Cool before removing from pan.
Mix jello and hot water together. Add blueberry pie filling and crushed pineapple. Pour into 8 x 12-inch dish and chill until firm or overnight. Blend cream cheese, sour cream, sugar and vanilla flavoring together. Spread over gelatin mixture and top with pecans (chopped). Use as a salad or dessert.
Heat oven to 425°. Cook and stir ground beef until brown; drain. Stir in tomato sauce, green pepper, 2 tablespoons flour, 1/2 teaspoon salt, pepper and parsley flakes. Heat to boiling. Boil and stir one minute. Pour into greased baking pan 13 x 9-inch. Sprinkle cheese on top.
Crumble ground beef into 2-quart glass casserole. Stir in onion. Cover with glass lid or plastic wrap. Microwave on High for 3 minutes. Drain and stir in remaining ingredients; re-cover. Microwave on Defrost for 30 to 35 minutes or until macaroni is tender. Let stand, covered, 5 minutes before serving. Makes 4 to 6 servings.
Cook sugar, Karo and milk until soft ball forms in cold water (about 4 minutes). Remove from heat and add butter and peanut butter. Beat until it loses its gloss. Pour into buttered pan and cut in squares.
Brown together beef, bacon and onion. Drain beans and add to beef mixture. Add the rest of the ingredients. Mix Well. Bake at 300° for 1 1/2 hours.
Cook onions, peppers,	garlic and celery in oleo until tender. Add soups, parsley, green onions, shrimp and chopped pimento. Heat thoroughly; stir in rice and bread crumbs. Turn into a three quart casserole.	Sprinkle bread crumbs over casserole and bake at 350° for over 30 minutes.
Beat egg a little with fork. Mix 1/3 cup sugar and flour and add to egg. Mix in corn. Sprinkle crumbs on top. Sprinkle 2 teaspoons of sugar and dot with oleo. Bake until solid at 375°.
Pour milk into mixing bowl. Add pie filling mix. Beat with wire whisk until blended; let stand 5 minutes. Blend in pumpkin, spice, almonds, chips and 2 cups whipped topping. Spoon into crust. Chill 4 hours or longer.
Grease 9x13 or 9x15 cake pan with butter. Spread 1 package of rolls in pan pressing seams together and cover bottom of pan. Mix cream cheese, 1 cup sugar, 1 egg yolk and vanilla. Spread over rolls. Put second can of rolls on top. Beat egg white slightly and spread on top of rolls. Mix 1/2 c. sugar, nuts and cinnamon and sprinkle on top. Bake for 30-35 minutes at 325°.
Mix sugar, cocoa, butter and milk in a pan. Bring to a boil; boil for about 2 minutes. Remove from heat; add vanilla, salt, peanut butter and oats. Stir well. Drop by spoonfuls onto waxed paper or aluminum foil.
Combine and let stand 5 minutes. Allow tapioca to soften. Bring mixture to a boil and boil 1 minute. Skim off any foam, pour into sterilized jars and seal. Can use any flavor as long as it is unsweetened.
Wash cabbage and boil in water until wilted; drain and separate leaves while cabbage is cooling.
In a large skillet combine onion, garlic, green pepper, undrained tomatoes, picante sauce and cumin. Bring to a boil. Reduce heat. Simmer, uncovered, for 10	minutes. Stir	in beans. In a 13 x 9 x 2-inch pan, spread 1/3 of the bean mixture over bottom. Top with half of the tortillas, overlapping as	necessary. Add half of the cheese. Add another 1/3 of mixture, then remaining tortillas and mixture. Cover and bake at 350° for 30 to 35 minutes or	until heated through. Sprinkle with remaining cheese. Let stand	for 10 minutes. Top with tomatoes and green onions.	Serve with sour cream.
Melt oleo in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat; add Rice Krispies and stir until completely coated. Using a buttered spatula (or fingers or wax paper), press evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool.
Peel eggplant; slice 1/8-inch	thick.	Spread 2 tablespoons tomato sauce in bottom of 2 quart casserole dish. Layer 1/2 of eggplant, 1 can tomato sauce, 1/2 the oregano and 1/2 sharp cheese. Repeat layers. Cover; microwave at High 14 to 16 minutes. Add Mozzarella cheese. Microwave on High 1 to 2 minutes until cheese melts. Makes 4 to 6 servings.
Mix all ingredients together. Roll into 1-inch balls. Place on ungreased cookie sheet. Press down lightly with a fork to make crisscross. Bake at 350 degrees for 8-10 minutes.
To honey, add the cinnamon stick, cloves and allspice. Set container in a bowl of hot water for 20 minutes for flavors to develop.
Combine 1/2 cup cold milk with sugar, egg, vanilla and pudding and beat 1 minute or until thick. Blend in 1/2 cup milk, flavorings and nutmeg. Whip two minutes. Blend in remaining milk. Chill and serve.
Blend room temperature cream cheese, milk and Lipton onion soup mix together. Spread on plate evenly. Spread Ortega taco sauce over cream cheese. Sprinkle lettuce, shredded cheese and desired topping over cream cheese. Refrigerate for approximately 1/2 hour.
Mix all of these ingredients together in a crock-pot. Put on low for several hours. Wonderful over raw vegetables or chips! Very hot!
Fry peppers and onions in small amount of margarine until soft. Add hamburger and cook until crumbly. Add the tomatoes and rice, chili powder and salt and pepper. Bake in a large casserole at 375° for approximately 45 minutes.
Mix together all ingredients. Put into a baking dish and top with grated Jack cheese. Bake 25 minutes in a moderate oven.
Put everything into a mixing bowl. Do not sift. Beat for 20 minutes at medium speed. Scrape bowl occasionally. Empty mixture into a well-greased Bundt or tube pan. Place in cold oven. Bake at 350° for 55 to 60 minutes.
Cut the cake into 1-inch cubes and place in the bottom of a glass bowl. Make up the gelatin according to directions. Allow it to cool for a few minutes and pour it over the cake. Place fruit over the cake. Mix pudding according to directions and pour over fruit. Refrigerate for at least 10 minutes. Just before serving, top trifle with whipped cream, sweetened to taste, and garnish with fruit. Enjoy!!
Cream butter and sugar together. Sift dry ingredients together and add to creamed mixture. Beat egg and milk together. Stir in well beaten egg and milk mixture. Add nuts or fruits. Pour into greased bread loaf pan (8 x 4-inch). Let stand 20 minutes before baking. Bake at 350° for 70 minutes.
Cooks it, puts it in a bun with mustard, ketchup and hot peppers.
Layer the first three ingredients in large casserole dish (the casserole will "puff" when cooked). Drizzle melted butter over the bread, cheese and scallops. Beat milk, eggs, salt and mustard together. Pour over mixture in casserole. Refrigerate overnight. Bake at 350° for one hour.
Blend the olive oil and vinegar. Toss potatoes, beans and chicken with 2 tablespoons of the oil-vinegar dressing. Toss the remaining ingredients and arrange onion rings on top.
Cook spinach and drain well. Mix all ingredients and shape in balls. Bake at 375° for 5 to 11 minutes. Use a greased pan. Be careful not to brown on bottom. Makes 75 balls.
Stir together buttermilk, sugar, salt, pecans and butter in 6 cup dish. Microwave on High 10 1/2 minutes, but stir every 3 minutes. After 10 1/2 minutes, stir in baking soda until foamy. Cook on High for 1 minute. (This last step gives pralines a caramel color.)
Mix ingredients plus meat. Place in pan and roast at 350° for 6 hours. Remove beef and shred. Return beef to sauce. Serve on sandwich rolls. This serves a big gang!
Take medium sized cucumbers and lay in strong salt brine for three days, weigh them down with a plate or board so cucumbers are under brine. Pour off the brine and lay in fresh water 2 days. Take weak vinegar and a piece of alum, put pickles in and let come just to a boil and then remove from stove and let them lay in the hot vinegar for 1 hour. Remove pickles and cut in one inch chunks.
Bring water to a boil with cinnamon and cloves. Add tea; let steep. Strain or remove tea bags. Add fruit juices and sugar; stir until sugar is dissolved. Will keep in refrigerator and freezes well.
Mix jello in boiling water; stir until dissolved. Add cold water, strawberries, pineapple, sliced bananas and pecans. Pour into a baking dish. Chill until set. Spread sour cream over salad.
Mix sweet potatoes, sugar, eggs, milk, salt and vanilla together and pour into a 9 x 11-inch buttered pan.
Drain fish; save juice. Flake fish. Add all ingredients; mix well. Pack firmly into greased glass loaf pan or casserole dish. Bake at 350° for 30 to 40 minutes, until firm and brown. Serves 5 or 6. Serve with cheese sauce and lemon wedge.
Soak bread crumbs in milk for 5 minutes. Combine crumb mixture with meat, eggs and next four ingredients. Shape into balls about an inch in diameter. Heat shortening in skillet and brown meat balls. Place meat balls in cooker pot. Add grape jelly and barbecue sauce, dill weed and pepper. Cook on low for 4 hours.
Lightly saute garlic cloves and shrimp. Then add jumbo lump crabmeat. Add parsley, basil, white wine and rosemary. Pour mixture over pasta and sprinkle grated cheese to taste. Yields 4 servings.
Cook noodles according to package directions. Brown and drain beef or sausage. Mix the meat, egg, toast, 1/2 Mozzarella cheese and garlic salt together. Stuff meat mixture into cooked noodles. Place stuffed noodles into baking dish. Mix tomato sauce, paste, 1 can of water (use paste can) and seasonings together; pour over noodles. Cover with remaining cheese. Bake in preheated 350° oven until cheese is completely melted.
Melt shortening and cool. Add sugar, molasses and egg. Beat well. Add dry ingredients. Mix and chill. Roll by teaspoonful into balls. Roll balls in sugar. Bake at 375° for 8 to 10 minutes.
Crush cookies until fine (this may be done in blender or by putting cookies in plastic bag and crushing by kitchen mallet); set aside.
Brown ground beef with chopped onion. Add oregano, garlic salt, tomato soup, water and vinegar and simmer for 30 minutes. In large baking pan, alternate layers of cooked noodles, cottage cheese, Mozzarella cheese and meat sauce. Top with Parmesan cheese. Bake at 350° for 30 minutes.
Cut dry ingredients into shortening with a pastry blender. Drop egg into the water and beat. Add vinegar to egg mixture; blend into dry ingredients. Yields four 9-inch crusts.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Dump undrained pineapple into pan. Spread evenly. Dump in pie filling and spread into even layer. Dump dry cake mix onto cherry layer. Spread evenly. Sprinkle nuts over cake mix. Put butter evenly over top. Bake at 350° for 50 minutes. Serve warm or cooled with whipped cream or vanilla ice cream.
Cook ground beef, bacon and onion in large skillet until meat loses color and onion is tender. Drain only if there is an excessive amount of fat. Stir in catsup, salt, mustard and vinegar. Combine remaining ingredients in a 3-quart casserole. Stir in meat mixture. Cover. Bake in moderate oven at 350° for 40 minutes or until bubbly.
Grease 3-quart casserole dish and put in pineapple chunks which have been drained (save juice). Combine sugar and flour and sprinkle over pineapple. Sprinkle this with a little pineapple juice. Put cheese on top and top with Ritz crackers. Bake at 350° for 25 minutes.