HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, salt and cornstarch. Add scalded milk. Stir together until dissolved. Beat egg yolks in bowl. Gradually pour 1 cup of hot milk mixture into eggs while beating. Return egg mixture back to milk mixture. Bring all to a boil, stirring constantly. Remove from heat; add vanilla and evaporated milk. Beat egg whites until stiff. Fold into milk and egg mixture. Pour into ice cream freezer container. Add the 4 cups of cold milk. Freeze according to your freezer instructions.
Blend in blender. Do not oil. Add two tablespoons Wesson oil and heat.
Place Bisquick in bowl. Combine the eggs, milk, oil and syrup; add to biscuit mix and mix well. Spread onto greased 14 inch pizza pan; sprinkle with granola and nuts. Bake at 425 degrees for 12-15 minutes or until golden brown. Cut into wedges. Serve with additional syrup. Serves 8.
Blend butter, sugar and eggs. Sift together soda, salt and flour and add alternately with buttermilk to butter mixture. Add grated orange rind and vanilla. Blend together 1/2 cup flour, dates and pecans and add to mixture. Bake at 325° to 350° for 1 1/2 hours.
Mix ingredients well. Put in casserole dish. Put extra cheese on top. Bake at 375° for 20 minutes.
Mix all ingredients and cover in a large bowl. Store in refrigerator at least overnight before serving.
Heat oil in skillet; add garlic and red pepper. Add tomatoes and simmer 15 minutes. Boil spaghetti and broccoli until desired consistency and drain. Toss sauce, spaghetti and broccoli. Add cheese.
Blend cheeses with half of nuts and parsley flakes and form into a ball. Freeze for 1/2 hour. Remove from freezer. Roll into ball the remaining nuts and parsley flakes. Put back in refrigerator. May be made 3 or 4 days ahead of time. Serves 12.
Mix together the flour, sugar, salt and baking powder. Add milk, egg and oil. Mix together well and pour into a 9 x 13-inch pan. Pour melted butter evenly over top; sprinkle with sugar and cinnamon. Bake at 350° for 30 minutes. Best eaten when still warm.
Combine cream cheese and Swiss all-purpose buttermilk. Gradually beat in water until smooth. Set aside.
Peel and slice potatoes in french fry style. Pour milk and egg in a large bowl. Mix well. Add potatoes. Stir with hands to cover potatoes with egg and milk mixture. Sprinkle with flour to cover potatoes. Fry in vegetable oil.
Beat eggs; add syrup, salt, sugar mixed with flour, pecans and vanilla. Pour into unbaked pie shell. Bake in a 400° oven for 15 minutes; reduce heat to 350° and bake 30 to 35 minutes longer.
Mix all ingredients. Put in half the corn flake crumbs, then sprinkle rest on top. Bake for 50 to 60 minutes at 350°.
Combine crumbs and butter; press into buttered 8-inch pie pan, building up the sides.
Wash zucchini and slice in 1/2-inch slices. Cook onion in margarine and then add the zucchini slices. Cook for 5 minutes slowly, turning zucchini slices so they will cook on both sides. Add sliced tomatoes, salt and pepper. Cover and simmer for 5 minutes more. Sprinkle cheese on top and simmer just until cheese melts.
Beat egg yolks with salt until thick and light. Stir in 2 cups of sourdough starter. Beat 2 egg whites until stiff. Beat in sugar. Fold gently into first mixture. Dissolve soda in 2 teaspoons water; carefully add to batter. Bake pancakes on hot, buttered griddle, turning once. When ready to be turned, tops of pancakes will still be wet and bubbles won't be so firm as in ordinary pancakes. Serve immediately.
Mix soups, chilies and heat. Dip tortillas in mixture and layer tortillas, ground meat and grated cheese in casserole. Cover with foil. Bake at 350° for 30 to 45 minutes.
Combine first three ingredients; stir in butter until evenly distributed. Add milk, and mix well. Spread batter in a greased 8 inch square baking pan. Drain apricots, reserving syrup. Arrange apricot halves, cut side down, on top of batter; pour syrup over top. Bake at 400° for 30-35 minutes. Serve warm with cream.
Prepare biscuits by cutting or making hole in center. Drop in preheated deep fryer or pan fairly deep in oil. Cook until brown. Drain on paper towel. Dip in powdered sugar icing made with powdered sugar and small amount of milk. Eat.
Brown beef and onions. Cook macaroni until almost done. Mix sauce, beef and macaroni. Put 1/2 mixture in a 9 x 12-inch pan; add a layer of pepperoni (save a few slices for top). Then add the rest of the macaroni mixture. Top with cheese and pepperoni. Bake at 350° for about 1/2 hour. Enjoy!
Put some strawberries in a bowl. Add some Cool Whip and mix well. Add some nuts (I use pecans, chopped).
Place Cool Whip in a large bowl and stir well to fluff up. Fold in remaining ingredients. Chill at least 2 hours before serving. Yields 4 to 6 servings.
Mix all ingredients together with diced onion and catsup to taste. Heat in skillet until well mixed and onion is tender.
Beat margarine and sugar until creamy. Add oil and beat until creamy. Add eggs, one at a time, beating after each until blended in. Combine salt with flour and add to sugar mixture, alternating with the milk, ending with flour. Add lemon extract; blend. Pour into a greased and floured tube cake pan. Bake at 325° for 1 hour and 20 minutes or until done. Remove from oven; let sit for 10 minutes in pan. Remove from pan and cool on wire rack.
Beat eggs until fluffy. Add all remaining ingredients except diced chilies. Blend until smooth. Stir in chilies. Pour into greased 13 x 9 x 2-inch dish and bake at 350° for 35 to 40 minutes until puffy and brown. May be served hot or cold. May be made night before and refrigerated (covered with wrap or foil). Set out 10 minutes before baking. Serve with salsa sauce on the side. This is a good recipe for camping, too. Use a heavy covered Dutch oven to bake over fire. Cut recipe in half for smaller group.
Remove orange sections and chop. Combine first 8 ingredients. Mix well. Place in a greased baking dish and top with nuts and brown sugar. Bake at 350° for 30 minutes. Freezes well.
Mix well. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Frost or eat plain.
Make everything but pecans into a ball and roll in the pecan pieces. Serve with party crackers.
Mix all ingredients and chill overnight. Stays fresh for several days or can mix dressing ingredients and add right before serving.
Preheat oven to 350°. Grease and flour two 9 x 13-inch pans. Prepare cake mix according to package directions. Divide mixture into the pans. Bake at 350° for 20 to 30 minutes. Cool thoroughly.
Stir boiling water into gelatin and salt in large bowl at least 2 minutes, until completely dissolved. Stir in cold water and lemon juice. Refrigerate about 1 1/4 hours or until slightly thickened. Mix salad dressing and sour cream in small bowl until well blended. Stir in thickened gelatin. Refrigerate about 15 minutes or until thickened. Stir in cucumbers, onion and dill weed. Pour into 5-cup mold. REFRIGERATE 4 hours or until firm. Unmold.
Mix first 4 ingredients. Sift in all dry ingredients. Drop by teaspoon. Bake on lightly greased baking sheet until delicately browned. Bake at 375° for 8 to 10 minutes. Makes 3 dozen 2-inch cookies.
Place oxtail, salt and pepper in pan with water and boil until meat falls off bone, adding water as needed.
Add 1 cup water, bring to a boil. Cover and simmer 10-12 minutes until squash is tender. Serve over white rice.
Brown ground beef in skillet, stirring, until crumbly; drain. Saute green pepper and green onions with garlic salt in margarine in skillet until tender. Mix in flour. Add milk gradually, stirring constantly, until thick. Stir in soup. Simmer for several minutes. Add ground beef and cheese, mixing well. Cook over low heat until cheese melts, stirring frequently. Mix in celery, salt and pepper. Combine with spaghetti in baking dish, mixing well. Bake at 350° until bubbly.
In large casserole dish, crumble angel food cake. Prepare instant pudding as indicated on box. Pour layer on top of cake; add layer of strawberries; then layer of Cool Whip. Strawberries can be put on top, if desired.
Mix well and pour into a casserole. Add a piece of butter to the top. Place into a pan of 1-inch boiling water at 350° for 40 minutes. Place a knife through the center. Draw the knife out. If any corn is on the knife, let bake 5 to 10 minutes more.
Cook celery, onion and carrots in tomato sauce and diced tomatoes until tender. (I use microwave 15 to 20 minutes.) Add squash and zucchini. Cook until tender. Don't overcook zucchini and squash.
Place chicken in baking dish and cover with foil and bake at 425° for 15 minutes. Drain juice. Combine in saucepan stewed tomatoes, sauce, oregano, flour and cheese and cook until sauce fairly thickens. Pour over chicken and bake 10 minutes uncovered. Sprinkle with cheese and serve.
Cook vegetables until tender; drain. To veggies, add sour cream, soup, 1/2 cup grated cheese and 1/2 can onion rings. Cook at 350° for 30 minutes. Top with remainder of onion rings. Bake additional 5 minutes.
In saucepan, melt margarine over low heat. Blend in flour, salt and bouillon. Remove from heat. Drain mushroom liquid into measuring cup. Add milk to make 2 cups. Gradually stir mushroom liquid and milk into margarine/flour mixture. Place over medium heat; stir constantly until sauce thickens and boils. Add mushrooms. Remove from heat.
Melt chocolate and margarine in top of double boiler over boiling water. Add all other ingredients and mix thoroughly. Spread mixture evenly in greased 8-inch square pan and sprinkle with nuts. Bake in hot oven (400°) for 12 minutes or until brown. Cool on cake rack.
Heat 6 cups of water to boiling in a large saucepan. Gradually add navy beans to boiling water. Simmer 2 minutes and remove from heat. Set aside to soak, about 1 hour. Add salt pork to beans. Return to heat and simmer one hour.
Dice potatoes and add salt to taste; boil until done. Drain potatoes. Pour 2 to 3 tablespoons Italian dressing over the potatoes while hot (low calorie is good). Add 1/2 onion, 1/2 bell pepper, 2 stems celery and 2 tablespoons sweet pickle chips. Stir these ingredients together. Add 1/2 teaspoon mustard and 4 or 5 tablespoons mayonnaise. (Be sure the ingredients are chopped fine.) Mix well. Serve on lettuce and garnish with green olives.
Combine condensed milk and chocolate milk. Mix thoroughly into one gallon ice cream freezer and freeze like any other homemade ice cream.
Mix all ingredients together. Pour in casserole. Cook 1 1/2 hours in a 350° oven for 1/2 hour. Before cooked, add 1/2 cup cream.
No need to worry when it comes to tomatoes, as tomato sauce can be substituted for a host of other tomato products.
Cook beans until tender making sure all of the water is gone. Add mushroom soup, onion, cheese and top with chips. Bake at 350° until bubbly.
Saute onion and chicken breast. Heat up cream of mushroom soup. Tear tortillas (approximately 1-inch squares).
Peel orange in quarters and cut in narrow strips. Place peels in saucepan. Cover in cold water and let it boil up once and drain; repeat 5 times. Heat the sugar with hot water. When dissolved, add orange peel. Cook slowly until syrup is nearly evaporated; drain and roll the strips in sugar.
Preheat oven to 350°. Prepare cake mix according to package. Pour 1/2 of batter in a Pam-sprayed 9 x 13-inch pan. Bake only 15 minutes. In a double boiler or microwave, melt caramels with milk and butter. Pour this over baked portion of cake. Sprinkle with pecans and chocolate chips over caramel mixture. Pour remaining cake batter over nut and chip layer. Bake 25 to 30 minutes. Do not use smaller pan.
Beat eggs. Add sugar, flour, baking powder, salt and milk. Beat with whisk. Melt 1/2 stick butter in frying pan. Add batter; let cook for 1 minute, then flip and chop into pieces with spatula.
Brown and drain hamburger meat. Add taco seasoning and refried beans. Spread in bottom of casserole dish. Mix sour cream with taco sauce. Spread over meat mixture. Grate cheese on top. Bake 15 minutes at 350°. Dip chips while hot.
Mix and melt everything except potatoes. Put potatoes in a greased 8 x 10-inch pan. Pour melted mixture over potatoes. Let stand 1 hour. Bake 1 hour at 350°.
Preheat oven to 300°. In a bowl, stir together the oats, wheat germ and sunflower seeds. In a small saucepan, heat, stirring until hot, then remove from heat. Stir in vanilla, peanut butter and oat mixture until combined well. Spread granola evenly in bottom of a jelly roll pan (15 1/2 x 10 1/2 x 1-inch) and bake in middle of oven, stirring occasionally. Cook 40 minutes or until golden. Cool granola and stir in raisins and nuts. Granola can be kept in an airtight container, chilled. Makes about 4 1/2 cups.
Halve and quarter the English muffins. Blend together all the remaining ingredients and mix well. Spread on muffins. Place on a cookie sheet and freeze. After they are frozen, bag and store. Bake as needed at 350° for 10 to 15 minutes.
Mix together and form ball of dough ingredients. Pat into a greased jelly roll pan. Bake 30 minutes at 350°. Let cool.
Mix pudding according to package directions, using 1 cup less milk. Let set for a few minutes. Mix together cream cheese, margarine and powdered sugar; add to pudding mix. Line a medium size flowerpot with foil or Saran Wrap. Place a layer of pudding mix in flowerpot, then cookies. Alternate layers, ending with cookies. Place an artificial flower in the center of the pot and gummy worms on top of cookies. Serve by spoonful. This is delicious and a lot of fun.
Mix sugar and bacon fat together. Add egg and vanilla. Add dry ingredients and nuts. Shape into rolls and wrap in wax paper. Chill. Cut into thin slices; place on cookie sheet. Bake at 375° for 8 to 10 minutes.
Jelly-glazed apple or plum slices top this sour cream pound cake that bakes to pastry shop perfection.
Combine ground beef, onion, soup mix, parsley flakes and egg in large bowl. Shape into 12 (1 1/2-inch) meatballs. Set aside. In a 2-quart casserole dish, mix beef broth and Worcestershire sauce. Add meatballs. Cook covered on 70% Power (Roast) for 10 minutes. Combine cornstarch and water in small bowl until smooth. Stir into meatballs and cover. Cook on 70% Power (Roast) for 3 to 4 minutes or until sauce is thickened (200° if using probe). Let stand covered 5 minutes before serving. Serves 4.
Mix in order given. Top with 1/2 cup cracker crumbs. Bake 30 to 35 minutes, until brown.
Mix equal portions of glycerine, lemon juice, honey and olive oil. Shake well before using.
Drain pineapple slices, reserving 1/4 cup juice. Cut pineapple slices into quarters, set pineapple and juice aside. On waxed paper, mix flour and salt; use to coat chicken breasts. In 10-inch skillet over medium heat, in hot salad oil, cook chicken breasts until golden and fork-tender, about 10 minutes, turning once. Remove the chicken breasts to a warm platter; keep warm. Into drippings in skillet stir honey, teriyaki sauce, dried chives, pepper and reserved pineapple juice. Over high heat, heat to boiling; boil 30 seconds. Add pineapple; heat through. Pour sauce over chicken; garnish with fresh chives. Serves 4.
Mix ingredients; reserve 1/2 cup cheese for top. Microwave on High 6 minutes. Stir and cook 6 more minutes.
Mix meat, sauce, milk and soup mix. Shape into approximately 20 balls and brown in broiler. Do not turn. Do not overcook.
Cream butter until fluffy. With a study spoon, mix in slowly the sugar, chips, flour, vanilla and pecans, one ingredient at a time. Drop by spoonfuls onto ungreased sheet, about 2-inches apart. Flatten with a greased and sugared glass bottom to about 1/4-inch thickness. Bake at 350° for about 10 minutes. Yields 5 dozen cookies.
Combine cake mix and pudding. Add eggs, oil and water. Mix together and beat well. Bake as directed on package in well-greased pan. Remove from oven. Cool in pan. After cooling, make holes in cake (handle of wooden spoon may be used). Mix condensed milk and cream of coconut and pour over cake. Spread with Cool Whip and sprinkle can of coconut over top. Refrigerate.
Cream sugar and oleo, add egg and flavorings. Mix thoroughly. Sift dry ingredients together and stir into mixture. Refrigerate 2 to 3 hours. Roll out small amounts at a time. Cut into desired shapes. Bake at 375° for 7 to 8 minutes.
Simmer raisins in 1 cup water until tender and plump. Drain liquid off raisins into measuring cup; add water to make 1 1/2 cups.
Pare, slice and cook beets. Place in jars. Make pickling syrup by combining rest of ingredients. Put cinnamon, cloves and allspice in a bag. Bring syrup to a boil and simmer a few minutes to allow spices to be absorbed. Pour hot syrup over beets. Seal.
Wash and skin chicken breasts.	Beat Ritz crackers into fine crumbs. Mix melted margarine with cracker crumbs.	Salt and pepper chicken; roll chicken in cracker crumbs. Bake in heavy tinfoil for 1 hour and 20 minutes at 400°.
Blend banana in blender with 2 tablespoons frozen orange juice. Add 1 cup milk. Blend for 1 minute. Enjoy!
Mix soup, tomatoes and onions. Add chicken and mix. Cut 1/2 of the cheese in bite size pieces. Add and mix. Spray 9 x 12-inch baking dish with Pam. Cover bottom of dish with chicken mixture. Slice rest of cheese and put on top of mixture. Cover all with 3/4 bag crushed Doritos. Bake 30 minutes at 350°. Can use leftover turkey.
Mix ingredients and heat in saucepan until sugar melts. Pour over chicken, pork or beef and cook as usual in oven. May be used as a marinade and/or barbecue sauce in oven or on grill. Kids love it.
Dissolve gelatin in 1 tablespoon of water. Stir well and set aside.
Cut steak into serving portions; brown on both sides in oil in skillet and transfer to roasting pan. Brown onion lightly in skillet. Combine remaining ingredients for barbecue sauce; add onions and simmer for 5 minutes. Pour sauce over steak; cover and bake 2 hours in 350° oven.
Use a greased 9 x 13-inch Pyrex dish. Place bread as a liner in bottom of dish, then cheese and then sausage. Sprinkle these evenly over the bread. Mix together eggs, milk, salt, mustard and pepper. Pour egg mixture over the bread, sausage and cheese.* Bake at 350° for 30 to 35 minutes.
Wash eggplant, do not peel. Trim stems; cut in 1/4 to 3/8 inch slices. Salt eggplant and drain for 30 minutes. Heat 1 or 2 tablespoons oil and saute onions on low for 10 minutes in nonstick skillet. Remove from pan; pat eggplant dry. Brown in remaining oil; season with salt and pepper to taste. Spray Mazola lightly on 9 x 6-inch (2-quart) dish. Start layering with 1/2 of the onions, 1/2 tablespoon basil, 1/2 of tomatoes, 1/2 of cheese and 1/2 of hot sauce and repeat the process. Cover dish and bake at 375° for 40 minutes. Makes 4 servings.
Mix all the ingredients in a bowl. Lightly oil a griddle and heat to 325° or medium heat. Ladle the potato mixture onto the griddle, slightly flatten. Cook about 8 to 10 minutes on one side, then turn and cook for 5 to 8 minutes more.
Soften gelatin in 1/4 cup cold water. Combine pumpkin, milk, 1/2 cup water, egg yolks, 1/2 cup sugar, salt, ginger, nutmeg and cinnamon in top of double boiler. Cook over boiling water 10 minutes. Stir constantly. Add gelatin and stir until dissolved. Remove from boiling water. Chill until slightly thickened. Beat egg whites until foamy. Add rest of sugar. Beat until stiff. Fold in pumpkin, vanilla and 3/4 of the toasted coconut. Turn in cold pie shell. Bake at 350° for 10 minutes. To serve, top with sweetened whipped cream.
Combine blueberries, 2/3 cup sugar, lemon juice and 1/4 cup water. In medium saucepan, cook over low heat until berries are soft. Combine cornstarch and 3 tablespoons water in small jar. Shake until dissolved. Add cornstarch mixture to blueberry mixture; cook, stirring constantly, until thickened. Set aside to cool. Combine flour, margarine and pecans in a small bowl; mix well. Press evenly into bottom of 13 x 9 x 2-inch baking dish. Bake at 350° for 20 minutes. Cool. Combine cream cheese and 2/3 cup sugar. Beat until smooth. Fold in whipped topping. Spread mixture evenly over cooled crust. Pour blueberry mixture evenly over all. Refrigerate. Cut into squares to serve. Yield: 15 servings.
Mix all together and put in pan (for 9 x 13-inch, double the ingredients). Bake 45 to 60 minutes. (It tastes like dressing.)
Mix sugar and flour; add margarine and eggs, mixing well. Add other ingredients. Bake in unbaked crust at 300° about 1 hour, or until done.
Brown hamburger meat on medium-high or slow. Add 1/2 onion and 1/2 bell pepper; cook for 5 minutes. Pour grease from pan. Add Hunt's sauce with mushrooms, pepper, garlic salt and cheese. Stir well to taste. Cover well on low heat and let simmer for 10 minutes. Boil noodles on medium-high for 10 minutes or until they are tender. Strain noodles. Combine with sauce. Makes 8 to 10 servings.
Mix first 4 ingredients and pat in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Mix balance of ingredients and pour over crust which has been baked. Bake 20 minutes at 350°. When cool, cut and roll in confectioners sugar.
Separate egg yolks from egg whites and beat the whites until stiff. Add first 5 ingredients to the egg yolks in order. Beat until smooth. Fold egg whites into batter. Cover with plastic wrap. Dust fruit with flour and dip into batter. Fry in an inch of hot oil about 5 minutes. Remove from oil. Dust with powdered sugar.
Grease a 9 x 2-inch baking pan. Preheat oven to 425°. Mix together dry ingredients. Add butter, milk and beaten egg. Mix well. Spoon into greased pan and bake in oven for 20 minutes.
Boil spaghetti according to directions on box. Dice tomatoes, bell pepper, onion and crab meat. In bowl, toss all ingredients together, mixing well. Allow to refrigerate for at least 2 hours (can be prepared up to 2 days in advance before serving). Serve with your favorite crackers. Add more Zesty Italian dressing, if needed and if salad has set for more than 2 days.
In 1-quart bowl (not aluminum), sprinkle chicken with cornstarch, tossing to coat. Add sherry and soy sauce and stir to combine. Let mixture marinate for 15 minutes. In 8 or 9-inch nonstick skillet, heat 1 1/2 teaspoons oil. Using a slotted spoon, transfer several chicken cubes to skillet, allowing marinade that adheres to chicken to drip into bowl. Cook chicken, stirring quickly and frequently until browned. Remove from skillet and repeat with remaining chicken, reserving marinade left in bowl. In same skillet, heat remaining oil; add onion and cashews and stir-fry until onion is translucent. Add pepper, mushrooms and garlic; stir-fry one minute. Return chicken to skillet; add water chestnuts, reserved liquid, hoisin sauce and reserved marinade and stir until combined. Cover and cook until chicken is cooked through and sauce thickens, 1 to 2 minutes. Serve sprinkled with scallion.
Mix 1/2 cup margarine, 1 cup flour and 1 tablespoon water. Put out on cookie sheet in 2 strips, about 3 x 12-inches.
Combine first 5 ingredients in a bowl. Beat at medium speed for 2 minutes until smooth. Fold in chocolates. Pour into greased and floured 10-inch Bundt pan. Bake at 350° for 50 to 60 minutes. Cake tester inserted in center should come out clean. Cool in pan for 15 minutes, then turn out on wire rack to finish cooling. Sprinkle with confectioners sugar when cool.
Sprinkle onion soup mix in bottom of baking dish. Shape venison and sausage in loaf after mixing together. Place in baking dish. Pour cream of celery soup over mixture with small amount of water. Cover and bake at 350° until done.
Blend both sugar and margarine in long baking dish. Place in 400° oven until mixture boils.
Combine soy sauce, vinegar and sugar in a small bowl; set aside. Heat a large skillet over medium heat. Add sesame seed. Cook 1 minute, until browned. Set aside. Add oil and next 3 ingredients; stir-fry 30 seconds. Add broccoli; stir-fry 1 minute. Add soy sauce mixture; stir well. Cover and cook 2 minutes. Sprinkle with sesame seed. Contains 72 calories and 3.6 fat per 1 cup serving.
Blend together flour, egg yolk, brown sugar, softened butter and vanilla. Pat into cookie sheet. Bake on buttered cookie sheet at 350° for 15 minutes or until golden. While baking, melt chocolate bar in top of double boiler. Remove cookies and while hot spread with melted chocolate and sprinkle on pecans. Cool and cut into squares.