HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine broccoli, cheese, onions, raisins, bacon and pecans in large mixing bowl. Toss gently. Combine remaining ingredients in small bowl and pour over broccoli mixture. Chill before serving.
Crush the fresh peaches and measure. Combine with the sugar. In a saucepan combine the milk and cornstarch and bring to boil. Cook for 2 minutes and pour slowly over peaches, beating hard to blend. Add egg yolks and cinnamon. Beat again and pour into unbaked pie shell. Bake at 350° until filling is firm. A meringue may be added if desired.
Place mushrooms in pretty glass bowl; set aside. Mix oil, juice, water, garlic, salt and pepper in saucepan; bring to a boil. Pour over mushrooms. Cover and refrigerate for at least 2 hours. Add parsley and red pepper, stirring to blend. Yields 10 appetizer servings.
Cream cheese and margarine; add sugar. Beat until fluffy and add vanilla, green food coloring and flour. Put into a cookie press with the star mold and make ring of dough about 1-inch round. Place red hots for berries and bake in 375° oven for 6 minutes.
Pour the vanilla and almond extracts into coffee. Cover and shake well to blend. Brew as you normally would.
Heat oil in large soup pot. Add garlic, onions, celery and parsley and cook until soft. Stir in tomato paste, 10 cups of water, bouillon cubes, cabbage, carrots, salt (1 teaspoon), pepper and sage and bring to a boil. Lower heat, cover and simmer for 1 hour. Add kidney beans, peas or beans and simmer, covered, until heated through. Bring remaining 6 cups of water to a boil in separate pan. Add macaroni and salt (1 teaspoon). Boil, uncovered, for 7 minutes. Drain and add to soup pot. Whisk in cheese mixture from package. Makes 10 to 12 servings.
Wash and tenderize meat. Mix flour and salt and then cover meat well. Cut onion rings. Preheat oil and fry meat over low flame. When just about done, add onion rings and fry them.
Toast almonds, spread out on a 9-inch square baking pan. Bake at 350° for 10 minutes or until lightly browned. Shake pan occasionally.
Pop the popcorn. Combine the brown sugar, corn syrup, margarine and salt. Let boil for 5 minutes. Remove from stove and add soda and vanilla; beat. Pour over popcorn. Microwave a total of 2 1/2 to 3 minutes. Stir about every 1 minute.
Mix together cream cheese (softened), Cool Whip, sour cream and whipping cream in large mixing bowl until well blended. Add to mixture brown sugar until smooth, then Kahlua.
Brown meat, onion and salt. Put in heavy casserole, layering with potatoes and soup mixed with milk. Bake, covered, 1 hour and 15 minutes. Remove cover. Add French onions and cheese. Bake 10 minutes.
Preheat oven to 350°. Roll out pastry and place in pie pan. In large bowl, beat honey, butter and egg yolks together well. Dissolve cornstarch in buttermilk and add to butter mixture along with lemon juice and rind. Mix in fruit. Beat egg whites until stiff and then fold into rest of filling carefully. Turn into unbaked pie crust, then sprinkle with nutmeg. Bake at 350° for 20 minutes. Reduce heat to 300° and bake for 15 to 20 more minutes until set. Cool before serving.
*Use 1 or a mixture of cottage cheese, tofu, cream cheese, yogurt cheese or white Cheddar.
Sift together twice the first 5 ingredients. Mix well the sugar and oil. Add grated carrots to oil and sugar mixture. Beat. Beat in eggs, 1 at a time. Add 1 cup pecans to dry ingredients and add to the other mixture (optional). Bake in 350° preheated oven for 35 minutes or longer.
Shave small amounts of paraffin wax in with chopped almond bark. Melt (over hot water). Pour melted almond bark over other ingredients and mix well.
Combine all ingredients. Let set 5 minutes. Add Cool Whip. Mix well; chill. Serves 4 to 6.
Place orange zest in bottom of coffeepot. Brew coffee, using cold water and espresso; cool to room temperature. Strain coffee and discard orange zest. Stir in NutraSweet Spoonful and milk. Refrigerate until chilled. Pour cappuccino into chilled tall glasses; spoon small dollop of whipped topping on each. Sprinkle with cocoa, nutmeg or cinnamon. Makes 8 servings (about 8 ounces each).
Preheat oven to 350°. Grease sides of 9-inch square pan. Combine cookie mix, lemon peel and cinnamon in large bowl. Add contents of buttery flavor packet from cookie mix and egg white. Press dough into the bottom of the pan. Put preserves on top of dough and bake at 350° for 30 to 32 minutes. Cool completely. Dust with powdered sugar. Cut into bars.
Sift flour, spices and soda together. Stir brown sugar into melted shortening, add molasses and unbeaten eggs. Beat well. Add sifted dry ingredients and hot water alternately in small amounts, beating thoroughly after each addition. Pour into greased pan and bake in moderate oven (350°) about 25 minutes. Makes one (10 x 10-inch) cake.
Place 2 pieces of ham and 2 pieces cheese in spread out chicken breasts. Roll up and fasten with toothpicks. Roll in Shake 'n Bake and place in oblong pan. Mix soups and wine together and pour over chicken. Bake at 350° for 1 hour.
Cream oleo and sugar. Stir together eggs, bananas, flour, soda and salt. Add to oleo and sugar mixture. Then add pecans, chocolate chips and maraschino cherries. These are optional. Bake in well-greased loaf pan for 1 hour or until toothpick comes out clean at 350°. I use 2 little foil pans. These freeze very well. I usually double recipe and bake in 3 foil pans measuring 4 x 8-inch at the top.
Mix together well. Make into small balls. Place onto an ungreased cookie sheet about 1-inch apart. Press each with a fork. Bake at 400° for 12 to 15 minutes or until a pale tan color. With a spatula, gently remove to a cool place.
Saute onion in oil until tender, add spinach and cook until thoroughly heated. Melt 2 tablespoons margarine in saucepan. Add flour, cook, stirring constantly for 1 minute. Stir in milk gradually. Cook over medium heat, stirring constantly until thickened. Add Parmesan cheese and spinach mixture, salt, pepper and garlic powder. Can be served immediately, or placed in greased casserole and reheated later. Do not overcook spinach.
Mix together all ingredients except potato chips or bread crumbs. Top with crumbs and some melted margarine before baking. Bake in a greased 9 x 13-inch pan (glass dish) at 350° for 55 to 60 minutes (uncovered).
Thinly slice cucumbers and cover with ice cubes. When ready to serve, drain well and cover with the sauce. Mix sour cream, mayonnaise, chives or green onions, vinegar and salt and pepper. Stir into cucumbers and serve.
Stir first 3 ingredients together and let stand one hour. Sift together the flour, soda, salt, cinnamon, nutmeg and cloves; pour over apple mixture. Stir in pecans or walnuts. Pour into greased, floured Bundt pan. Bake at 350° for one hour or until pick comes out clean.
Mix ingredients. Let set a couple of hours to blend flavors. Serve with all types of vegetables.
In large bowl stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake at 350° for 50 to 55 minutes or until done.
Melt butter in saucepan. Blend flour and milk. Bring to a boil, stirring constantly. Mix peas, salt and pepper and stir.
Cook ground beef in pan, drain off fat. Mix sauce, cheese and mushrooms in with ground beef, heat on low until cheese has melted, stirring often. Unwrap bread, cut in 4 parts, then cut each piece sideways, layer the sauce evenly on bottom part of bread. Place the top part on. Wrap in foil, lay on cookie sheet, bake at 350° for 15 to 20 minutes. Serve hot.
This recipe was brought into Burleson County by the Czech-Moravian immigrants in the middle 1800's.
Beat egg yolks. Stir in condensed milk, lemon juice and food coloring. Pour into prepared crust. Top with meringue and bake at 375° until brown.
Mix together thoroughly shortening, sugar, egg and molasses. Sift together and stir in flour, soda, salt, cinnamon and ginger. Chill dough. Roll out 1/4-inch. Place 1-inch apart on lightly greased baking sheet. Bake until golden brown. Bake at 375° for 8 to 11 minutes. Makes 5 dozen cookies.
Cream shortening and sugars. Add egg, pineapple and vanilla. Add dry ingredients and nuts. Drop on cookie sheet and flatten with spoon dipped in sugar. Bake at 325° for 8 to 10 minutes.
Put cinnamon and sugar in a plastic bag. Cut biscuits into quarters and shake in cinnamon mixture. Layer in a tube pan. Layer one can at a time, sprinkling raisins and nuts over each can. Bring to a boil 1 1/4 sticks margarine and leftover cinnamon and sugar. Pour over cake. Bake at 350° for about 25 to 30 minutes. Use solid bottom tube pan.
Crumble up the graham crackers into small crumbs. (I usually put them in a Ziploc bag and roll with a rolling pin.) After they're crumbled, pour into a medium bowl; add condensed milk and chocolate chips. Mix thoroughly. Pour into cake pan (sprayed with nonstick spray). Bake at 325° for 25 minutes, or until golden brown.
Preheat oven to 350°. In a 2-quart baking dish, combine peaches and blueberries. Combine 1/3 cup brown sugar, flour and 2 teaspoons cinnamon in a small bowl and mix well. Add to peaches and blueberries, tossing to mix. Combine oats, remaining 1/4 cup brown sugar and 1 teaspoon cinnamon in a bowl. With a pastry blender, cut in margarine until crumbly, then sprinkle over fruit. Bake for 25 minutes or until fruit is just tender and mixture is bubbly. Makes 8 servings.
Brown stew meat. Add remaining ingredients; cook in crock-pot 5 to 6 hours or on the stove in heavy pan 3 hours. Or bake at 250° for 5 to 6 hours.
Mix vanilla, 1 cup sugar and cream cheese and fold in Cool Whip. Put mixture in two baked pie shells. (Before baking pie shells, press pecans into them and bake.)
Let cheese soften at room temperature (overnight); mix cheeses together, then add all other ingredients and mix well. Shape into two balls. Refrigerate one hour or longer. Roll in chopped pecans or parsley.
Butter bottom and sides of a 9 x 12-inch dish. Layer bread and cheese slices and 1/2 Cheddar cheese. Add ham, mustard and pepper. Beat eggs, milk and rest of cheese. Pour over all. Cover and refrigerate overnight.
Preheat oven to 375°. In large mixing bowl, thoroughly combine potatoes, sugar, salt, spices and flavoring. Add eggs; beat vigorously until combined. Stir in pecans. Pour into pie shell. Bake for 45 minutes. Reduce heat to 325° and bake for an additional 10 minutes.
Combine cream cheese, orange peel, almond extract and ginger. Beat until smooth. Place 1/2 cup crushed cereal in serving dish. Spoon cheese mixture on top. Refrigerate for 2 to 3 hours. Just before serving, sprinkle remaining 1/2 cup of cereal over cheese spread and serve with fruit slices, crackers and cookies. Makes about 1 1/2 cups.
In a glass bowl, combine first eight ingredients. With a large sharp knife or poultry shears, remove the backbone from each hen by cutting down either side of the bone. Halve the hens and place in a large nonreactive bowl. Pour marinade over the birds and turn to coat. Cover and refrigerate 2 hours.
In large kettle, saute onions (add water instead of butter), add remaining ingredients except cheese and milk. Cook over low to medium heat until noodles are done, add the cheese and milk. Stir and cook until cheese is melted. Total cooking time approximately 20 minutes.
Heat oven to 350°. Melt margarine in a small skillet over medium heat. Add onions and garlic. Cook and stir 5 to 7 minutes or until onions are tender.
Mix together flour, 2 tablespoons powdered sugar, butter and nuts. Pat in a 9 x 13-inch baking dish. Bake 15 minutes at 350°. Cool. Cream together cream cheese, 2/3 cup powdered sugar and Cool Whip. Spread on cooled crust. Beat pudding and milk together for 2 minutes. Spread mixture over cheese mixture. Spread with remaining Cool Whip. Refrigerate.
Combine all but catsup. Press into 1 1/2-quart baking dish. Cover with plastic wrap. Microwave on High, 8 1/2 minutes. Spread catsup over top. Recover with plastic wrap and microwave 8 1/2 minutes. Conventional, 350° for 45 minutes.
Mix butter and sugar. Add eggs and pumpkin. Add flour and wheat germ. Mix well. Add baking powder, soda and cinnamon. Mix well. Add 1/2 cup raisins and 1/2 cup chopped walnuts. Mix well. Drop by teaspoon onto greased cookie sheets. Bake at 350° to 400° for 12 to 15 minutes, until lightly browned. Makes about 60 cookies.
Mix sugar and shortening; add eggs one at a time. Mix flour, soda and baking powder. Mash bananas and add to sugar and shortening. Add flour and nuts. Mix well. Bake in a loaf pan at 350° for 45 minutes to an hour.
Cut apples in half crosswise; core each with a sharp knife or melon baller, leaving a 1-inch hole in center. Set aside.
Combine coconut, graham cracker crumbs, walnuts and melted butter in a large mixing bowl; mix well. Press 2/3 of mixture into an ungreased 13 x 9 x 2-inch baking pan. Combine pumpkin, milk, eggs, spice and salt. Spoon over coconut mixture. Sprinkle remaining coconut mixture over top. Bake at 375° for 30 to 35 minutes. Cool in pan. Chill thoroughly. Cut into bars. Yield: about 2 dozen.
Spread on tortilla. Roll up. Chill overnight. Cut in pieces the next day.
Heat sugar and evaporated milk over low heat three minutes. Remove from heat. Add vanilla, peanut butter and cracker crumbs. Pour into buttered 9-inch square pan. Cool. Cut into squares.
Beat cheeses in medium bowl with electric medium speed until well blended. Shape into ball. Roll in pecans. Cover and refrigerate 1 hour. Serve with any type of crackers.
Cook squash and onion in salted water for 5 minutes; drain. Mix soup and sour cream (and cheese, if using). Mix in squash and onion. Cook stuffing in butter. Spread stuffing on bottom of baking dish. (Save some stuffing for top.) Spoon squash mixture over stuffing. Add remaining stuffing over top. Bake at 350° for 30 minutes. Serves 6.
Spread bread with butter; place on broiler-proof pan. Top each slice with sliced hard-cooked egg, then with mushrooms. Spoon 1 tablespoon salad dressing over each slice of bread; top with 3 half slices of bacon. Broil 3 to 4-inches from heat, 4 to 5 minutes or until bacon crisps. Makes 2 servings.
Saute onion and peppers in 4 tablespoons butter for 5 minutes. Add beef, salt and pepper and cook over high heat 3 minutes, stirring constantly. Cool 5 minutes. Mix in eggs. Grease a 1 1/2-quart casserole. Layer ingredients: 1 cup corn on bottom, followed by 1/2 the meat mixture and half of the tomatoes. Repeat that order of layers. Sprinkle top with bread crumbs. Dot with 2 teaspoons butter. Bake in preheated 375° oven for 1 hour.
Preheat oven to 375°. Cook bacon. Add beef and onion. Brown and drain. Add cream cheese and mix well. Use ungreased cookie sheet.
Crush Oreos. Place 1/3 of Oreos in bottom of "pot." In large bowl combine cream cheese, butter, powdered sugar and Cool Whip. In medium bowl, combine pudding, milk and vanilla. Then fold mixes together, then fold in 1/3 Oreos. Put mixture into "pot." Then put remaining Oreos on top. Use plastic or candy flowers to decorate (garnish). Serve with a "garden spade."
Mix chopped meat with salt and pepper. Add onion, mushrooms and soup. Fill peppers and put in casserole with rest of mixture around peppers. Bake at 350° for 20 to 30 minutes. In place of tomato soup, tomato juice can be used. Celery can be added if desired.
Drain pineapple. Heat pineapple juice. Add dry Jell-O. Remove from heat. When dissolved, add cream cheese and pineapple. Add remaining ingredients. Fold in Cool Whip. Chill.
Mix dry ingredients. Make a "well" in middle of bowl. Pour in all other ingredients. Stir with spoon until dry ingredients are moistened.
Mix yeast with water and set aside. Mix other ingredients; add yeast mixture. Spoon into muffin pans. Bake at 400°.
Mix all ingredients together, except for 1 cup white sauce and hard-boiled egg, and form a loaf. Bake at 375° for 1 hour. To the other cup of white sauce, add chopped hard-boiled egg and serve over the Salmon Loaf.
Put bananas, lemon juice and strawberries in blender. Blend until smooth. Add to thawed grape juice and pineapple juice in a large bowl. Heat sugar and 6 cups water until sugar dissolves (do not boil). Add to fruit mixture. Mix well and freeze.
Partially cook approximately 6 slices of bacon per can of green beans. Drain on paper towels. Cut each slice of bacon in half. Wrap each 1/2 slice bacon around a bundle of green beans; secure with a toothpick. Place bundles in a baking dish. Generously dribble the dressing over all the bundles to marinate them for several hours or overnight. Cook bundles for 30 to 45 minutes at 350°. Can substitute a variety of dressings.
Combine corn, salt, sugar, butter, milk and eggs. Dissolve cornstarch in water and stir into corn mixture. Pour into greased, shallow 2-quart baking dish and bake at 350° for 1 hour or until the custard is firm.
Combine first 3 ingredients. Shape into small balls and roll in finely chopped pecans. Chill and serve with toothpicks and crackers.
Mix ingredients. Sprinkle with 1 cup grated Cheddar cheese. Bake at 350° for 15 to 20 minutes.
In a small bowl, combine soy sauce and dry sherry; mix chicken broth and cornstarch. Mix well and set aside. In a large skillet, heat 1 tablespoon oil. Add carrots, zucchini, mushrooms and green and red pepper and stir-fry 4 minutes or until vegetables are crisp-tender. Remove and set aside. Wipe out pan. Heat remaining tablespoon oil in frypan and saute garlic and ginger 1 minute. Add scallops and stir-fry until they become opaque. Return vegetables to frypan. Add baby corn (cut into 1-inch pieces) and reserved soy sauce mixture. Cook 2 minutes, stirring constantly until sauce thickens. Sprinkle scallions and serve over rice.
Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously. Drop dough by spoonfuls onto ungreased cookie sheet. Add more butter on top of biscuits. Add more garlic powder and more cheese. Cook 8 to 10 minutes. Serve warm.
Line a casserole dish with graham cracker crumbs. Add margarine and smooth out. Bake in 350° oven for 8 to 10 minutes and allow to cool.
Mix water and sugar; boil for 5 minutes. Add shortening. Cool to lukewarm. Add eggs and salt. Dissolve dry yeast in 1/2 cup warm water; add to other ingredients. Add flour in steps. Use electric mixer as long as possible, then mix with a wooden spoon.
Brown outside of roast in large pot with margarine. After all sides are brown, remove from stove. Place roast in crock-pot. Add water to cover roast. Add soup mix (Lipton). Salt and pepper to taste and cook on high for 4 to 5 hours. If planning on leaving crock-pot, cook on low for 6 to 7 hours.
In a greased 13 x 9 x 2-inch baking dish, layer half of the potatoes and onion. Sprinkle with salt and pepper. Repeat layers. Combine the soup, sage and sour cream. Pour over potato mixture. Cover and bake at 375° for 30 minutes.
Cook rice. Cook zucchini until crisp-tender. Set aside. Place cooked rice in 3-quart casserole. Cover with chilies. Sprinkle with 1/2 cheese and put zucchini over cheese. Add tomato and season with salt. Combine sour cream, oregano, 1/2 teaspoon garlic salt, green pepper and onion and spread over tomato. Scatter remaining cheese over all. Bake at 350° for 45 to 50 minutes. Sprinkle with parsley and serve.
No general rule can be given for bathing; age and state of health are all important considerations in determining the kind of bath to be taken.
Combine and cream well the first 3 ingredients. Add the eggs, one at a time. Mix together the flour, baking powder and salt, then add the milk alternately with the dry ingredients to the creamed mixture. Add flavorings last. Pour into a well-greased Bundt or tube pan. Bake at 325° for 1 to 1 1/2 hours, until cake tests done.
Cook spinach, drain and save juice. In a small pan, combine margarine, onions, garlic salt, Worcestershire and flour. Stir over medium heat until onions wilt. Add milk and spinach juice. Grate cheese and add. Stir until melted. Put spinach in a casserole dish, pour sauce over and stir. Sprinkle with croutons and bake at 350° until bubbles.
For every 1 cup of rice there should be added 1 1/2 cups boiling water. Cover and bake for 30 to 40 minutes at 350°.
Thaw frozen chopped spinach. Put in strainer. Squeeze to remove water. Combine hot water and lemon gelatin. Dissolve gelatin, then add cold water and vinegar. Let set until mixture is syrupy.
Fry and drain hamburger. Add remaining ingredients to hamburger. Simmer for 1 hour. Spread on buns.
In 3 or 4-quart kettle, lightly brown beef and onion. Stir in tomatoes, beans, corn, tomato sauce, water, mushrooms, plus taco and chili seasonings. Bring to a boil and simmer at least 45 minutes.
Mix jello with boiling water. Stir in frozen fruit and break apart as fruit starts to thaw. Put in refrigerator while breaking up angel food cake into bite-size pieces. Layer as follows in a trifle bowl or a 9 x 13-inch pan:
Mix dry ingredients together then stir in wet ingredients. Do not have to use mixer. Bake in 9 x 13-inch greased pan at 350° for 25 to 30 minutes. Leave the cake in the pan and pour the hot icing over the cake while the cake is still hot.
Beat eggs; add milk, sugar, salt, flour, baking powder, nutmeg, butter and corn. Pour in greased casserole dish. Place pan of corn pudding in shallow pan of water. Bake 1 hour at 375°. Makes 6 servings.
Blend ingredients with electric mixer. Chill. Shape into ball. Roll in chopped walnuts or pecans.
Mix ingredients. Put in casserole. Top with more crumbs and dot with butter. Cook for 1 hour at 350°.
Heat 2 quarts water to dissolve sugar. Mix all ingredients. Freeze part to add to liquid part later to make slush. Makes 3 1/2 gallons. Triple recipe makes 10 1/2 gallons. Ten and one-half gallons serve approximately 200 people.
Cook spaghetti; drain. Stir in oleo, Parmesan cheese, salt, pepper and beaten egg until thoroughly combined. Put in 13 x 9 x 2-inch pan.
Place chicken in large pot and cover with water. (Add onions, celery, carrots, parsley, salt and pepper for a rich broth.) Cover and bring to a boil. Simmer for an hour. Remove chicken. Cool and shred. Saut onions and green chilies in 2 tablespoons butter. Add cream cheese and chicken. Put 1 heaping spoonful on each tortilla and roll up. Place side by side in shallow glass dish. Cover with cheese, then cream. Bake in a 350° oven until hot and bubbly and lightly browned, about 20 to 25 minutes.
Puree tomatoes in the blender; mix in Italian seasoning and garlic powder. Brown chicken in margarine in large skillet. Put chicken in shallow baking dish; pour tomato sauce over. Bake in 350° oven for 15 minutes. Place cheese on chicken; sprinkle with Parmesan cheese. Bake 15 minutes longer.
Stir together peanut butter, 1/2 cup melted butter and confectioners sugar. Press mixture into bottom of a 9-inch square pan. Melt chocolate pieces and stir together with remaining tablespoon of melted butter. Spread on top. Set in refrigerator for 10 minutes to set chocolate. Store at room temperature. Cut into small squares.
Blend cheese and butter with electric mixer. Add sauces and soup mix, continuing to blend. Shape into ball and place on aluminum foil. Cover cheese ball with almonds. Wrap loosely with foil and refrigerate until firm. Serve with crackers.
Combine all ingredients. Roll into small balls. Make these so small you think they're too small because they expand quite a bit. Bake at 350° for 15 to 20 minutes.
Saute the onions in butter with bay leaf (to be removed before pureeing) until onions are translucent. Add the chopped broccoli, water or stock and seasonings. Cook about 10 minutes covered until broccoli is tender, but still bright green. Puree little by little with milk in the blender. Make sure the mixture is absolutely smooth. Whisk in sour cream or yogurt. Heat gently and serve right away. Top with minced scallions.
Mix together the first 6 ingredients. While stirring, add flour and baking soda. Cook 12 minutes, then add Hershey's Kiss. Cook 2 to 3 minutes longer or until cookies are done. Temperature: 350°.
Combine sausage and potatoes with cheese in a pie shell. In bowl, beat eggs, milk, salt and pepper. Pour over sausage, potatoes and cheese. Bake at 375° for 30 minutes.