HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt Hershey bars and marshmallows with milk over low fire; cool. Whip cream; add to mixture and pour into graham cracker crust.
Mix and bake in tube pan at 350° for 35 to 40 minutes.
Mix oleo with sugar; add egg, beating until creamy. Mix flour, baking powder and salt. Add to sugar mixture alternately with milk and vanilla. Fold in blueberries (fresh or thawed frozen), being careful not to crush the berries. Spread batter in muffin pans or paper baking cups, 2/3 full. Mix brown sugar and cinnamon and sprinkle on each muffin. Dot with oleo and bake at 350° for 20 to 25 minutes. Also good as coffeecake. Makes 12 muffins.
In medium bowl, combine first 4 ingredients. Set aside. In a large bowl, with mixer at medium speed, cream margarine, salad oil, confectioners sugar and 1 cup granulated sugar until lightly fluffy. Add eggs and vanilla; continue beating, scraping sides of bowl occasionally. Gradually add dry ingredients and continue mixing until just combined. Wrap and refrigerate dough at least 1 hour.
In a greased 9x12-inch pan lay the biscuts on the bottom of the pan. Spread sauce. Add hamburger, onions, green peppers, mushrooms and olives. Bake for 10 to 12 minutes at 350°
Cook (boil) chicken breasts until done; save 1 cup broth. Pull chicken off bones; cut in bite size pieces. Set aside. After baking corn bread, let cool. Crumble up corn bread fine; pour melted margarine over corn bread. Mix well and set aside.
Boil sugar and water until spins thread on fork. Remove from fire and add vanilla or almond flavoring. Stir in nuts until cloudy. Pour on cookie sheet; separate with fork.
Cut away as much fat as possible from roast. Sprinkle roast with next 3 ingredients and place in crock-pot, add water and cook on low for 8 to 10 hours. Serves 6.
Crumble graham crackers; add raisins, pecans, coconut and cherries. Melt butter and marshmallows in top of double boiler; add cherry juice. Combine the two mixtures, mixing well. Pack in container and refrigerate.
Open Brie and place on microwave-safe dish. Put other ingredients except apples on top of cheese. Microwave 1 to 2 minutes. Serve with apple pieces surrounding cheese mix for dipping.
Cook sausage in a skillet until it loses its pink color, stirring to break up sausage; drain off fat. Mix Bisquick, sausage and cheese thoroughly and form into 1-inch balls. Bake on a cookie sheet until brown in 350° oven. Yields approximately 5 dozen.
Mix dry ingredients together in large mixing bowl. In a smaller bowl, place the yogurt. Rinse chicken in very cold water. Coat each chicken tender with yogurt, then coat with crumb mixture.
Sift together in mixing bowl flour, salt and baking powder. Add eggs and stir in milk. Beat until smooth. Stir in cooked corn. Drop batter by spoonfuls into hot fat at 370° and fry until golden. Salt lightly.
Pound steak, cut into serving size pieces and dredge in flour mixed with salt and pepper. Brown steak on both sides in oil. Add onions and green pepper and saute. Then add tomatoes; cover and cook until steak is tender, about an hour. Cook slowly in a large skillet. Excellent covered with mashed potatoes. Serves 4 to 5.
Cook pudding according to directions on box. Add the lemon jello (dry) into the hot pudding. Let cool. Fold in carton of lite Cool Whip. Fold in cut up angel food cake. Put in 9 x 13-inch pan and refrigerate. Cut and serve.
Cream shortening and sugar. Add eggs, one at a time. Beat well after each addition. Sift flour, baking powder and salt together; set aside. Add extract to milk. Add dry ingredients alternately with milk. Beat well after each addition. Pour batter in greased and floured tube pan. Bake at 325° for 1 1/2 hours. Cool in pan for 10 minutes.
Mix ingredients and pour over chicken mixture. Bake at 350° for 45 minutes.
Melt peanut butter and butterscotch chops in double boiler. Add Rice Krispies and marshmallows; mix well. Drop by teaspoon on wax paper.
Lay rolls in bottom of pan. Put cheese over rolls. Spread evenly. Add cooked sausage. Whip eggs, soup, salt, pepper and green peppers. Pour over sausage evenly. Bake about 30 minutes at 350°.
Preheat oven to 350°. Sift together flour, baking powder, baking soda, salt and cinnamon. Turn into a large bowl. Add sugar, oil and eggs. Using electric mixer, beat at medium speed until batter is smooth. Stir in nuts, carrots and pineapple. Turn batter into greased and floured 13 x 9-inch pan. Bake about 45 minutes until toothpick comes out clean.
Grill or quick-fry meat, then cut into bite-sized pieces. Add meat to sauce and slightly blend. Do not overstir or cook. Serve vegetable and meat sauce over rice.
Beat eggs in large bowl. Gradually add sugar. Add oil and combined dry ingredients alternately with grated zucchini. Stir in chopped walnuts, raisins and vanilla. Bake in 2 greased and floured loaf pans on lower rack at 350° for approximately 55 minutes. Turn onto cooling racks. Freezes well.
Combine all ingredients, except fruit pectin, in Dutch oven; bring mixture to a boil, stirring occasionally, until the sugar dissolves.
Dissolve jello and sugar in water. Blend in cream cheese until smooth. Fold in whipped cream. Pour into pie crust. Chill 2 hours before serving.
Mix the first 5 ingredients together; refrigerate for 24 hours. Drain off liquid. Mix the sugar and white vinegar; add first mixture. Mix and refrigerate for 24 hours. Put in covered containers and freeze.
Sift flour, soda and salt. Cream sugar and shortening. Cream eggs, beat well. Add flour and milk a little at a time. Add bananas and vanilla last. Bake at 350° for 30 minutes. *1 tablespoon vinegar to almost 1/2 cup milk.
Stir together cream cheese and chives or green onions; set aside. Slice each squash on the diagonal into 1 inch slices. Spoon the cheese mixture into a decorative or a heavy, large food-storage bag and snip one corner. Pipe the cheese mixture onto the squash slices. Sprinkle each slice with either the radish or carrot. Cover and chill until ready to serve.
To make zucchini fans, slice each squash lengthwise, making cuts 1/4 inch apart, leaving slices attached at stem end. Fan out slices and brush both sides with vegetable oil. Grill squash fans over medium-hot coals three to five minutes on each side or until tender. Meanwhile, combine margarine, mustard, thyme and pepper. Drizzle over cooked zucchini fans. Yields 4 servings.
Brown spareribs on all sides. Saute onion in hot oil. Add remaining ingredients. Cook slowly until flavors are well blended, 15 minutes. Pour sauce over ribs. Cook for 1 1/2 to 2 hours in oven at 350°.
Mix the juices, sugar, fruits and yogurt; put in freezer until almost set. Beat with mixer on high speed until creamy and fluffy. Cover and return to freezer. If fruit ice is made ahead of time, must be rebeaten, then put in the freezer for a little while. Makes 8 servings.
Brown ham in butter. Add corn, seasonings and eggs. Mix thoroughly. Cook over low heat, stirring constantly, until eggs are set. Serves 6.
Slice onion; separate rings. Mix milk, flour, baking powder and salt. Dip each onion ring in batter; fry in heated oil (375°) until golden, turning once.
Combine wine, soy sauce, honey, green onions, sesame oil, ginger root and garlic in a large baking dish. Add flank steak. Marinate, covered, in refrigerator about one hour, turning at least once.
Combine first 3 ingredients in a large pie plate. Mix remainder of ingredients and spread over top of apple mixture. Bake at 350° for 50 minutes.
In a bowl, toss apples with lemon juice. Stir in celery, nuts, raisins and grapes.
Cream together butter and sugar. Add eggs; beat well! Add the tartar and soda; beat well. Work in the flour. Form dough into rolls; wrap in waxed paper. Refrigerate in covered pan (up to 2 weeks). Slice and bake on ungreased cookie sheet at 350° approximately 7 to 10 minutes. Serve with LOVE.
In a large bowl, stir eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake in a 350° oven for 50 to 60 minutes until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings.
Wash fish and drain slightly. Mix cornmeal and spices together. Place in a bag. Bread fish with mix. Brush a dark baking sheet with the oil and place fish on the pan. Bake for 15 minutes at 375°. Turn over and continue baking until done.
Cube vegetables and place into a bowl. Pour buttermilk over vegetables and mix well. Pour cornmeal over this and mix well. Fry in a skillet with butter and oil until brown.
Cut lemon and orange in half crosswise. Cut 1 lemon half and 1 orange half into 1/4-inch-thick slices. Squeeze juice from remaining halves. Place juice in a 2-quart pitcher. Stir in wine, carbonated beverage, lemon and orange slices and remaining fruit. Serve over ice. Makes about 8 (5-ounce) servings.
Preheat oven to 350°. Place pork chops in shallow Pyrex baking dish. Salt and pepper to taste. Place 1 tablespoon of butter on each and spread, then 1 tablespoon of brown sugar on each. Bake 40 to 45 minutes.
Mix cracker crumbs, butter, salt and pepper together. Cover bottom of casserole dish with 1/3 of the cracker crumbs. Add 1/2 of the oysters. Add another 1/3 of the cracker crumbs. Add the rest of the oysters. Pour milk and Worcestershire sauce mixture over the above. Sprinkle remaining cracker crumbs over the top. Bake in preheated oven at 350° for 30 to 40 minutes.
Bring crushed pineapple to a boil and remove from heat. Add orange Jell-O and stir until dissolved. Stir in buttermilk. When mixture is cool, add coconut, pecans and Cool Whip. Chill until firm.
Mix ingredients thoroughly, using mixer. Grease 2 loaf pans. Bake in a preheated 350° oven for 1 hour. Yields 2 loaves.
Cut roll in half. Place half back in refrigerator. Take other half, slice and place slices in bottom of 13 x 9 x 2-inch pan to soften. Meanwhile, combine remaining ingredients and mix well with electric mixer. Press cookie dough evenly on bottom (keeping hands wet helps dough not to stick too much to hands). Pour cream cheese mixture into pan. Take other half of cookie roll and break into small pieces all over cream cheese mixture. Bake in a 350° oven for 35 minutes. Cool and slice into squares.
Mix all ingredients together and pour into a 13 x 9-inch greased and floured pan. Bake in preheated 350° oven for 45 minutes (35 minutes for glass baking dish).
Boil raisins, dates and apple in the 1 cup water for 3 minutes. Add shortening. Cool. Add the other ingredients. Chill. Drop from teaspoon. Bake at 350° for 10 to 12 minutes. Store in refrigerator.
Melt butter. Place pretzels in paper bag, adding melted butter and soup mix. Shake well. Place on cookie sheet and bake 1 1/2 hours at 250°, stirring half way through. Cool and put in airtight container.
Stir lemon juice into milk. Add egg yolks and stir. Pour in pie shell. Beat egg whites and and sugar. Bake at 325° for 10 minutes or until lightly browned.
Combine all ingredients, adding enough flour to make stiff dough. Bake at 350°.
Simmer pork with celery and onion. Salt and pepper to taste; add mushrooms with liquid. Shortly before serving, add drained bean sprouts. Serve over hot rice and add soy sauce.
Using garlic press, squeeze garlic pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies. Yield: 8 servings.
In fry pan over medium heat, cook butter until just hot enough to sizzle a drop of water. (If a very large pan is used, more butter will be needed.) Break and slip eggs gently into pan. Reduce heat immediately. Cook slowly to desire doneness, spooning butter over eggs to baste or turning eggs to cook both sides. Season with salt and pepper to taste.
In medium-size bowl, blend salmon, cream cheese, onions, lemon juice, horseradish, pickle relish and salt. Wrap in wax paper and form into ball. Chill until firm, about 1 hour.
Combine the first 3 ingredients in a small bowl and let stand for about 10 minutes. In a large separate bowl, mix the hot water, honey, oil, salt and 4 cups whole wheat flour in order given. Cool to lukewarm and add yeast mixture. Beat thoroughly in electric mixer or vigorously by hand. Let this rise in a warm place 15 minutes. Add enough of the 5 cups of warmed flour to make soft dough which can be handled. Knead 5 minutes. Throw the mass of dough with force onto the bread board several times. Put loaves into well-greased pans and allow to sit for 12 minutes. Bake at 250° for 15 minutes. Increase heat to 350° and finish baking, about 45 minutes. Yields 3 loaves.
Mix all ingredients. Pour into 2 well-greased, hot iron skillets. Bake 15 minutes at 400°, then reduce heat to 350° and bake 4 to 5 minutes.
Crush zwieback crackers. Pour crumbs in a 9 x 9-inch square baking dish. Sprinkle cinnamon on top, then pour the blueberries on. Top with brown sugar and place in a 400° oven for 10 minutes.
Mix together Eagle Brand milk and Cool Whip and set overnight. Also mix jello to set.
Melt cheese in top of double boiler. Add tomatoes and mix well. Serve warm as a dip with tortilla chips, corn chips or crackers. Also may be used as a sauce over meats and vegetables.
Marinate steaks 2 to 6 hours before grilling. Good for Pork Medallions also.
Dissolve Jell-O in water and put strawberries, bananas and pineapple in. Pour half into mold and let firm. Remove after jelled; mix sour cream and nuts and spread on top. Pour remaining mixture on top and jell until firm.
Cook 7 or 8 minutes until it begins to thicken. When cool and beginning to set, pour over 1 quart of washed and hulled strawberries. Pour into baked pie shell and chill. Serve with whipped topping. Makes two 8-inch pies or 1 large.
Saute the leeks and mushrooms in olive oil. When soft, add to broth. Boil for 10 minutes and add white wine. Add pasta and simmer until cooked, approximately 7 to 10 minutes. Serve and sprinkle with Parmesan cheese.
Mix eggs, oil, vanilla and sugar. Add zucchini. Sift dry ingredients together and add to egg mixture. Add sour cream and nuts and raisins, if desired. Pour into greased and floured loaf pans. Bake at 350° for 1 hour.
Put first 4 ingredients in saucepan. Stir together. Put on medium heat and stir until the sugars are dissolved and the mixture begins to boil. Turn down heat and boil gently for 5 minutes. Turn off heat and stir in maple flavoring. Put in a maple syrup container or jar. Makes 2 cups.
Slice cucumbers and onions. Use large container. Put garlic, cucumbers, ice and salt in container. Leave 3 hours. Boil vinegar and sugar with spices. Drop cucumbers and onions into hot vinegar solution until they turn color. Spoon into quart jars. Turn jars upside down until cool.
Melt first 4 ingredients over low heat, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large bowl. Mix quickly and add marshmallows. Pour in 13 x 9-inch pan; press mixture evenly.
Amounts and sizes of the ingredients herein depend entirely on the size duck one starts out with. A young, fat duck is rubbed inside and out with salt and pepper. Stuff with enough bread crumbs to fill the cavity, which has been moistened with a semi-dry white cooking wine or saki or Chinese rice wine. Add 4 tablespoons of blanched almonds, pureed to paste with 1 tablespoon ice water and 2 pinches of anise seed plus 1/4 teaspoon powdered ginger. Blend well. Stuff bird and sew up cavity.
Put all ingredients in blender and blend on "blend" for one minute. Pour in a 9-inch greased pie plate and bake at 350° for 45 minutes or until a knife inserted in middle comes out clean. Cool and chill.
Mix first six ingredients. Pour into greased baking dish. Cover with noodles. Cover and bake 40 minutes.
Cook potatoes with the jacket on. Fry bacon crisp; remove from pan. Add water and vinegar; let simmer for a few minutes. Mix flour and sugar and add to water and vinegar mixture. Let simmer until sugar is dissolved. Peel and slice potatoes; add onion, salt and pepper. Pour dressing over potatoes while it is hot and serve potatoes warm.
Take out 1 cup dry cake mix and reserve. To remaining cake mix add oil and egg. Mix and press in a 9 x 13-inch pan to make crust.
Crush ice cubes in a blender. Add milk, fruit and sweetener. Blend into a frothy delicious shake.
*Or 1 1/2 tablespoons of chives instead of rosemary.
Crush Oreos. Fold into softened ice cream, Cool Whip and vanilla. Turn into a 13 x 9-inch pan and cover. Freeze. Cut into squares before serving. Keeps well.
Brown hamburger and onion and put into soup pot. Add remaining ingredients. Bring to a boil, then simmer gently for 15 to 20 minutes.
Spread broken pretzels in 13 x 9-inch Pyrex dish; mix oleo and sugar and pour over pretzels. Bake at 250° for 10 minutes. Chill in refrigerator for 1 hour. Mix next 3 ingredients and spread over pretzels. Dissolve jello in water and add strawberries. Pour over top, covering Cool Whip-cream cheese mixture. Chill to set.
Melt margarine. Mix in casserole dish with consomme and onion soup. Add rice and stir. Bake at 350° for 45 minutes to 1 hour.
Melt Butter in casserole dish in oven. Add all ingredients to casserole dish and bake at 350° for 1 hour.
Mix together. Top with 1/2 cup Ritz cracker crumbs. Dab with butter. Bake at 350° for 1/2 hour, covered.
Salt and pepper venison cubes. Brown lightly in skillet in 2 tablespoons margarine. Put celery and onion in slow pot. Add browned cubes and all remaining ingredients. Cover and cook on medium 12 hours. Stir occasionally.
Combine butter, garlic and oregano. Spread on Italian bread. Sprinkle with cheese. Bake, then broil for last few minutes.
Brown ground beef with onion, green pepper, salt and pepper. Combine remaining ingredients in medium bowl and then add to ground beef with 1/2 cup water. Bake for 30 to 45 minutes at 400°.
In a small saucepan, cook garlic cloves and rosemary in hot olive oil over low heat for 8 to 10 minutes or until garlic is soft (watch garlic closely to avoid burning). Remove garlic with a slotted spoon and set aside, reserving the oil mixture. Let oil mixture cool. Stir lemon juice, pepper and salt into oil. Wash the chicken thoroughly; pat dry with paper towels. Season body cavity with salt. Pull the neck skin to the back and fasten with a small skewer. If a band of skin crosses the tail, tuck the drumsticks under the band. If there is no band, tie the drumsticks securely to the tail. Twist wing tips under the back. Place the chicken, breast side up, on a rack in a shallow roasting pan. Cut five slits randomly in the chicken skin, large enough to insert a garlic clove under the skin. Insert 5 garlic cloves. Reserve remaining garlic for Garlic Mashed Potatoes. Brush chicken with some of the olive oil mixture. Insert meat thermometer into the center of one of the inside thigh muscles. The bulb should not touch the bone.
Lightly toss the chicken, celery and pecans together. Puree a sauce of the mayonnaise, onion, lemon juice and 1 cup cheese in a blender. Toss the chicken mixture with the sauce. Pour into a 9 x 13-inch casserole. Top with 1/2 cup cheese and bake at 375° for 15 to 20 minutes. Serve hot. Makes 6 to 8 servings.
Layer on plate the beans, sour cream mixed with seasoning, guacamole, lettuce, tomato, olives, cheeses and onion and peppers if desired. Refrigerate 2 hours; serve with taco chips.
Layer ingredients in casserole starting with tortillas, chicken (pieces), green chilies and cheese. Makes approximately 4 layers. Top with cheese after covering with green sauce. Cook in 350° oven approximately 45 minutes or until heated through.
Season chicken and place in baking dish. Bake chicken for 30 minutes. Melt butter. Add teriyaki, pineapple chunks, and brown sugar to butter and pour over chicken. Bake for another 30 minutes on 350.
Combine yogurt, lemon juice, garlic, bouillon, water, cumin, ginger, mustard and red pepper; mix well. In shallow dish, pour 1/2 cup bouillon mixture over chicken. Cover and marinate in refrigerator 6 hours or overnight. Chill remaining mixture to use for salad dressing. Remove chicken from marinade. Heat marinade. Grill or broil chicken, basting with marinade.
Cook rice in salted water, rinse in cold water and drain. Add eggs. Mix all ingredients and refrigerate 2 to 3 hours. Then form into balls and dip in egg and bread crumbs. Fry in oil.
Preheat oven to 450°. Peel potatoes and cut them into 1/8-inch thick slices. Place slices in a bowl with oil, salt, pepper and thyme or other herbs. Toss to mix well. Place the slices on a baking sheet sprayed with Pam, spreading the slices so they overlay slightly. Bake, uncovered, for about 20 minutes or longer if you prefer them crisper. Serves 4. Contains 195 calories per serving.
Put ribs in large pan. Cover with water and pour in liquid smoke. Boil until so tender when you put in a fork, it slides right back out. Drain. Just before you are ready to serve, brush both sides with barbecue sauce real good. Place on broiler and heat both sides until lightly browned. Serve immediately.
In small bowl, combine juices, sugar, ginger root and jalapeno; stir to mix and partially dissolve sugar. Set aside. In large bowl combine remaining ingredients. Stir juice mixture again to blend. Drizzle over fruit and stir to coat. If time permits, marinate at least 1 hour in refrigerator before serving. Garnish with mint leaves. Makes 6 servings.
Place sliced ham on cookie sheet. Place sliced pineapple on top of ham. Pour juice over ham. Place in oven for 20 to 30 minutes. Take out; let cool for about 10 minutes. Roll ham up; put pineapple and cherry on with toothpick. Place back in oven for 10 minutes. Using about 12 to 15 pieces of ham will serve 6 to 7 people.
Combine rhubarb, sugar, flour and salt with a small amount of water. Heat the mixture. Line pie plate with pastry and fill with rhubarb mixture; dot with butter and cover with top crust. Bake at 375° for 50 to 60 minutes.
Place prunes in deep dish, cover with red wine and sprinkle with cinnamon. Cover and refrigerate overnight. Use a side garnish with meats, fish or simply enjoy it as is.
Layer in order of ingredients. Keep in layers; do not mix together. Mix in separate bowl Miracle Whip and sugar. Spread on top of salad. Cover with lid or foil and let sit in refrigerator at least 24 hours before serving. Mix just before serving.
Heat oven to 400°. Mix crumbs, Parmesan, oregano, garlic powder, salt and pepper. Roll chicken in mixture until well coated. Place in a 10 x 10-inch baking pan, skin side up. Bake, uncovered, for 20 minutes, then turn chicken and bake 20 minutes more.
Cut bananas into chunks, mix in lemon juice to coat each chunk. Mix together sugar, sour cream, Cool Whip, cinnamon and nutmeg. Add bananas. Refrigerate until chilled.
Place lettuce, cauliflower, onion and bacon in order in serving bowl. Mix mayonnaise, cheese and sugar until well blended and spread ingredients in bowl; seal completely to the edge. Let stand several hours in refrigerator before mixing and serving (can be made the day before). Also, the remaining salad will stay crisp for several days if kept in a tight container.
Mix ingredients. Use enough milk to make mixture fall off spoon. Deep fry until golden brown.
Bake cake as directed and cool. Crumble 1/2 of the cake in the bottom of a punch bowl. Using the milk, prepare pudding. Pour half over crumbled cake. Spread 1 can cherry filling, then 1 can drained pineapple. Spreads on 1/2 of the Cool Whip, then half of the nuts. Repeat steps with same ingredients. Refrigerate.
Grease a 9 x 13-inch pan. Mix all ingredients together. Put mixture into baking pan. Sprinkle with cinnamon. Bake in a 350° oven for 45 minutes.
Mix sugar, butter and eggs together, then add syrup, oats, coconut and vanilla. Put into large unbaked shell. Sprinkle chopped nuts on top. Preheat oven to 425° and bake for 15 minutes. Turn down oven to 350° and bake for 45 minutes or until center is set.
Mix the first 6 ingredients and pour into 2-inch deep baking dish (9 x 9-inch). Mix together the sugar, salt and cocoa. Sprinkle this over batter. Pour the water over. Bake at 350° for 40 to 45 minutes. Serve with Cool Whip or ice cream.