HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place a muffin pan with 12 three-inch cups in oven. Heat to 450°. In a small bowl, place flour and salt, slowly adding milk to flour while beating. Add eggs and beat at medium speed 3 minutes. Remove hot muffin pan and butter quickly. Fill with batter. Bake at 450° for 10 minutes, then reduce heat to 350° and bake for 30 minutes longer. Brush with melted butter and serve piping hot.
Blend or mix in blender all ingredients. Keeps refrigerated for up to 3 weeks.
Saute shrimp and garlic in butter until shrimp are pink, about 2 minutes. Stir in cornstarch and cook 1 minute. Add broth, tomatoes, pepperoni, vegetables and cayenne pepper. Bring to a full boil, stirring occasionally. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Makes 4 servings.
Beat butter and sugar well. Add eggs, orange peel, orange extract and milk to butter and sugar. Mix well. Add flour, baking powder and pecans. Mix until all ingredients are combined. Grease and flour 9 x 5 x 3-inch pan. Bake at 350° for 45 to 60 minutes. Cool 5 minutes. Remove from pan. Best second day; freezes well. I usually double the recipe.
In a large saucepan melt cheese and butter. Sift together cocoa and sugar; add to cheese and butter and mix well. Add vanilla flavoring and optional nuts; mix well. Mixture will be thick. Press into dishes greased with butter. Let cool and cut into squares. This makes a very creamy fudge. Your friends and family will be very surprised that you made it with cheese.
Mix all ingredients except baking soda and vanilla; pour into a microwavable dish. Cook for 16 minutes, hand stirring every 4 minutes. Add baking soda until foamy. Stir for 1 minute on High with mixer. Add vanilla. Hand stir until tacky, and let sit until hardened on waxed paper.
Mix all dry ingredients together. Melt butter. Dip chicken in butter and dry ingredients. Bake at 375° for 10 minutes.
In a large bowl, mix together flour, sugar, baking soda, pumpkin pie spices, salt and baking powder. In second bowl, stir together remaining ingredients until well mixed. Add pumpkin mixture to flour mixture and stir until all ingredients are well moistened. Pour batter into two 9 1/4 x 5 1/4 x 2-inch greased loaf pans. Bake at 350° for 65 minutes or until bread tests done with wooden picks. Cool in pan 10 minutes, then remove to cooling rack. Completely cool bread then drizzle glaze over top and sides. Makes 2 loaves.
Mix and store in airtight container. Use 2 to 3 teaspoons to a cup of hot water. Stores well if kept dry.
Preheat oven to 450°. Bake quiche pastry for 5 minutes; set aside. Reduce oven temperature to 375°. Spread 3/4 of the cheese and spinach on the bottom of the pastry. Beat the cream, eggs and salt together until frothy. Pour over cheese and spinach. Sprinkle with remaining cheese and dot with butter. Bake for 25 to 30 minutes or until filling is set.
Slice fish and lay in flat cooking pan. Place all ingredients on top of dish. Cover; steam for 20 minutes. Serve with your favorite vegetables.
Reserve 2 cups blackberries; sprinkle sugar over the remaining 3 cups. In a small saucepan, sprinkle gelatin over water and set aside for 5 minutes to soften. Heat slowly, stirring constantly, to dissolve gelatin. Puree sugared blackberries in a blender. Put through a strainer to remove most of the seeds. Add dissolved gelatin to puree, then the reserved 2 cups blackberries, the lemon juice and the cream. Process in an ice cream maker until soft. Add beaten egg whites to soft ice cream; process until ice cream is firm. Makes 2 quarts.
Prepare cake mix according to box instructions. Pour in greased and floured 9 x 13-inch pan. Bake at 350° until done. Prepare pudding by package directions. Blend with cream cheese. Spread over cake. Spoon pie filling over pudding-cream cheese. Top with Cool Whip. Chill for several hours. Yield: 15 servings.
Mix the first 6 ingredients together; place in dish. Cover with remaining ingredients. Bake for 40 minutes at 325°.
Mix sugar, flour, cocoa and salt together. Add milk. Heat cocoa mixture and milk until warm. Beat egg yolks a little. Add a little of heated cocoa mixture. Pour back into cocoa mixture. Cook until thick and add butter and vanilla. Pour in baked pie shell and add margarine.
Cook raisins and water until 1/2 cup liquid remains. Cream shortening and sugar, then add egg, flour and soda, baking powder and vanilla. Then add the raisins. Drop by spoonful onto a baking sheet. Bake at 375° for 15 minutes.
Heat 1 tablespoon oil 1 to 2 minutes. Add the eggs and stir-fry until eggs are set and moist. Remove eggs. Heat 2 tablespoons oil 1 to 2 minutes and add rice. Stir-fry 1 to 2 minutes. Remove rice. Heat 1 tablespoon oil 1 minute. Add celery. Stir-fry 1 minute. Add bean sprouts and mushrooms. Stir-fry 1 minute. Stir-fry green onions and soy sauce. Return rice and egg to pan. Stir-fry 30 seconds and serve.
Grind hot dogs, egg and pickle slices. Mix with mayonnaise. Serve with corn chips or crackers.
Sift together flour and sugar in large bowl. Bring Coca-Cola to a boil with cocoa and margarine. Pour the boiled mixture into the flour and sugar; stir well. Add milk with the soda and add eggs. Stir in marshmallows and pour into a 9 x 13 x 2-inch pan. Bake at 350° for 35 minutes.
Mix peanut butter and honey; add dry milk and raisins, nuts and coconut. Roll into balls and then in nuts. Refrigerate overnight.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar. Beat until well blended. Melt butter, then cool. Blend in cooled butter. Stir in chips and walnuts. Pour into shell. Bake at 325° for 1 hour. Good warm or cold, alone or with either whipped cream or ice cream.
Combine all ingredients except cheese and chips. Toss lightly. Pile lightly into large dish or casserole. Sprinkle with cheese, then chips. Bake at 450° for 10 minutes. Serves 4.
Beat margarine and sugar until light and fluffy. Blend egg and vanilla. Add flour; mix well. Spread dough into 15 x 10-inch jelly roll pan. Bake at 350° for 20 to 25 minutes. Place chocolate bars over hot dough; sprinkle with nuts. Cool; cut into bars. Makes approximately 3 1/2 dozen.
Cook grits in boiling water. Break eggs into cup and fill up with milk to 1 cup. Break cheese and oleo. Add to grits. Mix. Add egg mixture and bake at 300° for 45 minutes. Sprinkle grated cheese and paprika on top.
Let margarine begin to melt in a heavy 3-quart saucepan. Brush sides of pan with melted butter. Add evaporated milk and sugar. Cook over medium heat to boiling, about 8 minutes, whisking constantly to dissolve sugar.
Rinse peas. Combine peas and water; let stand overnight. Do not drain. Add remaining ingredients, except rice. Cover and simmer until peas are tender, about 1 1/4 hours. Lift out ham hock; remove meat from bone, dice and return to pea mixture. Add rice; cover and simmer 20 minutes or until rice is tender. Add more water, if desired. Remove bay leaf. Makes 12 to 14 servings.
Place slices of dried beef on bottom of 9 x 11 glass baking dish. Then chicken breasts, and a slice of bacon on top of each piece of chicken. (I like to cook the bacon partially first.) Make sauce by mixing sour cream and soup. Pour over chicken, spaced slightly apart, not layered. Sprinkle parsley flakes and paprika over each breast.
In a medium saucepan, melt butter. Add mushrooms and cook until tender. Stir in flour. Cook 1 minute. Gradually add beef broth, meat drippings and pepper. Cook over medium heat, stirring constantly, until mixture thickens and boils. Makes 4 cups.
Cook washed rice in 4 cups water for 45 minutes. Add salt. Drain liquid. Brown meat. Add celery and onion; cook slightly. Drain off fat. Add remaining ingredients and the ground beef mixture to the cooked wild rice. Bake in a casserole at 350° for 1 hour.
Put rack on third level. Bake at 350°. Grease cookie sheets. Whisk together thoroughly the flour, baking soda, baking powder and salt. Beat on medium until very fluffy and well blended the oil, butter, peanut butter, powdered sugar and brown sugar. Add and beat until well combined the large egg, large egg yolk and vanilla. Stir flour mixture into peanut butter mixture until well blended and smooth. Let dough stand for 5 minutes.
Drain juice from blueberries and pineapple. Add water to juice to make 3 1/2 cups. Bring to a boil, then add Jell-O. Pour in dish to cool. When cool, add fruit and nuts. Let gel. Mix Cool Whip, sour cream and sugar. Use as topping for Jell-O mixture. Keep in refrigerator.
Mix sugar and flour. Separate egg yolk from white. Mix yolk and water and mix with sugar and flour. Cook. When nearly cooked, add butter and vanilla. Pour in baked crust. Beat egg whites and about 2 teaspoons sugar. Place on top of pie and brown in oven. Cool.
Mix the strawberries and sugar in a medium size bowl and let stand for 10 minutes. Transfer to a food processor or an electric blender and puree about 30 seconds. Add the buttermilk and lime juice; whirl briefly to combine. Pour the mixture into an ungreased 9 x 9 x 2-inch baking pan. Cover with plastic food wrap and freeze until firm, about 3 hours.
Grease mold and cook in a pan of water at 375° for about 35 minutes. Fill center with creamed peas or lima beans.
Combine all ingredients in a large saucepan (except salt). Bring to a slow boil on medium heat. Reduce heat to simmer. Cook 5 or 6 hours with pot covered; remove top and cook another 3 to 5 hours until the liquid reduces to where it barely covers the mushrooms. Now taste to determine if salt is needed. Allow to cool and then store in refrigerator until ready to use. They can be frozen, if desired. Should be served hot as a side dish or in a chafing dish as hors d'oeuvres.
Drain all fruit, reserving liquid. Mix pudding according to package directions, using reserved fruit juice instead of milk. Cook until it starts to thicken. Remove from heat and cool. Add drained fruits and mix lightly. Add bananas and grapes. Refrigerate.
Clean, wash and cut cabbage, bell pepper, celery, onion and carrots to suit yourself; put the oil and 1/2 cup of water in a pot. Add vegetables and seasoning. Sprinkle pickles and juice over the mixture. Simmer until tender.
Mix in saucepan water, cocoa and margarine. Bring to boil. Have sifted together flour, sugar, soda and salt. Pour hot butter mixture into dry ingredients all at once, stir well. Beat eggs, add buttermilk and stir into batter. Pour into greased pan. Bake 20 to 25 minutes at 400°
Combine Splenda, flour, cinnamon and salt. Mix with apples. Line a 9-inch pie plate with crust. Fill with apple mixture. Pat mixture with butter. Adjust top crust and brush with egg white. Bake at 400° for 40 minutes.
Soak the beans if necessary and drain. Cover with cold water. Bring to boil and boil uncovered for 2 minutes. Skim off any foam that rises to surface. Cover and let stand for one hour. Drain the beans and put them in a large pot. Add 2 quarts water and hambone. Cover and simmer for 2 hours. Add potatoes, onion, garlic and celery; simmer for 1 hour. Remove hambone and cut up meat. Set aside. Remove 1 cup of beans and some liquid and puree in blender. Return pureed beans and the meat to the soup. Season and salt and pepper. Heat until piping hot and serve, garnish with chopped parsley.
Preheat oven to 375 degrees. Line muffin baking pan with paper cupcake liners; place 1 wager on bottom of each liner. In a medium bowl, beat cream cheese; add sugar and beat again. Add eggs, lemon juice and vanilla and beat till light and fluffy. Fill line to 2/3 full of cream cheese mixture. Bake 15-20 minutes. Remove from oven and pan; cool. Top w/ desired pie filling.
Soften gelatin in cold water; dissolve over hot water. Cream the cream cheese and mayonnaise; add gelatin, tuna (albacore), carrots, pickles and celery. Mix lightly. Serve on lettuce leaves. Serves 4 to 6.
Drain pickles well. Slice in chunks. Put in large bowl. Mix sugar, spices and vinegar well. Pour over dills. Mix until sugar is dissolved. Stir often. Return to jar.
Combine melted ice cream, eggs, rum, cinnamon and nuts in a bowl. Beat with a wire whisk until well mixed. Dip raisin bread into egg mixture, coating well on both sides. Saute in butter over medium heat until toasted. Serve with a scoop of rum raisin ice cream topped with maple syrup. Makes 4 servings.
Cut steak into pieces. Salt and pepper the pieces. Roll the pieces in flour. Brown them in hot fat in a heavy frying pan. Add water and cover the pan. Simmer the meat until it is tender.
In a small saucepan, combine chicken stock and 1/3 cup of the milk; bring to a simmer. In a small bowl, blend flour and the remaining 1/3 cup milk into a paste. Whisk the chicken stock mixture in the saucepan. Cook, whisking constantly, for about 5 minutes, or until thickened. Add nutmeg and season with salt and pepper. (The sauce can be prepared ahead. Place plastic wrap directly over surface to prevent a skin from forming. Refrigerate for up to 2 days. Reheat before continuing.) Trim the outer leaves from the endives. Using a small sharp knife, remove all the dark cone at the base of the endive. Place endives in a single layer in a steamer basket over boiling water. Cover and steam for about 20 minutes, or until the endives are very tender.
Cook ground beef in a large, deep frying pan until brown, stirring often. Drain fat. Add onions, garlic, spaghetti sauce, tomatoes and mushrooms. Mix well and simmer 20 minutes or until onions are soft.
Add sugar to water. Boil. Set aside to cool. After cool, add orange juice concentrate plus 3 cans of water.
Melt 1/4 cup butter in 3-quart saucepan; stir in curry powder. Add celery, green pepper and parsley. Saute 2 or 3 minutes. Stir in flour and salt. Remove from heat; gradually stir in milk. Cook over medium heat, stirring until thick. Cook 2 additional minutes. Remove from heat and stir in cheese until melted. Add shrimp and pimento. Heat to serving temperature; do not boil.
Mix cake mix and pie filling together with spoon. Pour into an ungreased jelly roll pan. Bake 20 to 25 minutes at 350°. When cool, frost with lemon flavored frosting.
Cut the slab into individual ribs, putting the pieces in a large pot. Cover the ribs with water; simmer for 20 minutes. Drain off water and put ribs in a baking pan. In a small saucepan, combine the brown sugar, vinegar, soy sauce, salt and ginger. Bring to a boil. Add the pineapple with juice and coconut, if desired. Reduce heat; simmer for 5 minutes. Remove from heat. Stir in Tabasco sauce.
Beat egg until light. Add sugar gradually, then stir in vanilla. Add flour, baking powder and salt. Sift together, then add boiling milk in which butter has been melted, stirring all the time with rotary beater. Put in shallow greased and floured pan and bake in 350° oven. When cake is cool, frost with following icing.
Put 3/4 dough in large cookie sheet. Spread pie filling over this. Dot rest of dough over pie filling. Bake at 350° for 25 to 30 minutes. Cool. Drizzle powdered sugar frosting on top.
Combine all ingredients, except fruit. Pour into oblong pan. Pour fruit juices over batter, then add fruit. Pour 1/4 cup sugar over fruit. Bake at 350° until browned.
Melt peanut butter, chocolate chips and margarine. Mix with Rice Chex. Place powdered sugar in large paper sack. Pour in coated Rice Chex and shake. Pour into large airtight container.
Drain kidney beans and cooked limas. Brown bacon, hamburger and onion in large skillet. Combine all 3 beans and browned ingredients in a 9 x 12 x 2-inch dish. Mix 1/2 cup brown sugar, ketchup, vinegar and salt. Pour over beans. Bake at 350° for 45 minutes.
Mix lemonade and milk in large bowl; add Cool Whip. Pour into the 2 pie crusts. Top with more Cool Whip. Keep refrigerated until eaten. May be frozen.
While all ingredients are at room temperature, combine them and shape them into 1-inch balls. Bake at 350° for about 20 minutes in the oven.
Brown hamburger, sausage and onion together. Add soup and cheese. Cook until cheese is all melted.
Boil elbows until tender. Mix sauce and spices. Put a little sauce in the bottom of a large, rectangular casserole. Add a layer of elbows, kielbasa, then Mozzarella and sauce. Continue until casserole is filled. Top with sprinkled Mozzarella. Bake at 350° for 1 hour.
Mix sugar, vinegar, tomato soup, bell pepper and onion; add to drained carrots. Mix well. Keep indefinately in refrigerator.
Combine tuna, bread crumbs, celery and onion. Blend mayonnaise, chili and lemon juice. Stir into the tuna mixture. Form into 4 patties. Fry in lightly oiled skillet over medium heat for about 5 minutes.
Put frozen hash browns in lightly greased 9 x 13-inch baking pan. Press down with hands. Mix together soup, sour cream, cheese and onion; pour over potatoes. Melt butter/margarine; mix with crushed cereal. Spread cereal over casserole. Once ingredients are in baking pan, do not mix them together. They should be layered. Bake at 325° for one hour.
Heat the sugar, oil, vinegar and garlic salt and pour over salad. Make ahead. It keeps well.
Stir flour and salt with fork. Add the oil and milk. If dry, add 2 tablespoons of oil and 1 tablespoon of milk. Bake according to pie recipe.
About 1 1/2 hours before serving, spread chicken breasts flat. Cut cheese and ham slices to fit on top. Fold breast over filling. Fasten edges with toothpicks. Mix flour and paprika to coat chicken.
Beat together sugar, eggs, butter and milk. Stir in bread, pineapple and juice. Pour into 2-quart casserole (buttered). Bake 1 hour at 350°.
Prepare jello and add all ingredients except whipped cream and mayonnaise. When jello is partially set add them. Then chill firmly.
Combine ham, 4 ounces cream cheese, 1/2 cup mayonnaise, onion and relish in bowl. Mix well. Chill. Combine remaining ingredients, 4 ounces cream cheese and 1/4 cup mayonnaise. Spread with cream cheese mixture.
Blend thoroughly all ingredients except preserves. Pam a 3-cup ring mold. Press ingredients into mold and refrigerate overnight or at least two hours. Unmold by carefully dipping right below top into hot water for 20 seconds. Place plate on top and invert. You may have to dip in hot water several times. When you invert plate leave it for several minutes and it will release. Put preserves in center when ready to serve. Surround with crackers and a cheese spreader.
In a skillet, brown chops on both sides. Pour off drippings. Stir in the can of soup and water. Cover and bake at 350° for 45 minutes or until tender.
Preheat oven to 375°. Spray a 9 x 9-inch baking dish with Pam. Brown crumbled sausage well and drain. Line baking dish with crescent rolls. Spread sausage over rolls. Pour eggs evenly over sausage. Sprinkle cheese on top in heavy layer. Bake 10 to 15 minutes. Cut into squares.
Prepare broccoli and cauliflower as directed on package. Drain and place in 1 1/2-quart casserole dish. In saucepan combine soup and Cheez Whiz. Heat until smooth and creamy, stirring often. Pour over vegetables and mix lightly. Cover with onion rings and bake at 325° for 20 to 25 minutes.
Sprinkle chicken with salt, pepper and garlic powder. Mix dressing, soup mix and cranberry sauce together and pour over chicken. Place in a 14 x 11-inch dish (do not stack or crowd pieces). Cover and refrigerate overnight. Bake at 350° for 1 1/2 hours. Baste every 15 minutes.
Combine butter, shortening and sugar; cream until light and fluffy. Add eggs, one at a time; beat well after each addition. Stir in vanilla and food coloring. Combine flour and salt. Add to creamed mixture alternately with milk. Beat well.
Mix sugar, water and syrup. Combine and cook to 300°. Remove from heat and add flavoring and coloring. Mix well. Pour into well-greased jelly roll pan with sides. Let cool until it can be scored with pizza cutter or knife. Loosen sides and break into pieces when cool. Dust with powdered sugar. Dust off well.
Clean and butterfly the shrimp. In a medium size bowl, combine 4 tablespoons each of the cornstarch, sherry and soy sauce. Add 1 teaspoon of the salt and 1 teaspoon powdered ginger. Put in the shrimp and marinate in the mixture for 20 minutes. Heat peanut oil in wok until very hot. Add crushed fresh ginger root and garlic and cook until brown. Discard ginger root and garlic but keep the oil in the wok. Drain shrimp and reserve marinade. To the reserved marinade, add the remaining 6 tablespoons each of the cornstarch, sherry and soy sauce, the remaining 1/2 teaspoon salt and 1 1/2 teaspoons powder ginger. In hot oil, stir-fry shrimp for 2 minutes until opaque. Add green onions and dried peppers. Cook 1 minute. Add marinade and water chestnuts. Cook 3 minutes until sauce thickens. Do not overcook shrimp. Serve over hot rice. Serves 6.
Cream softened cream cheese, sugar and vanilla. Beat with electric mixer if possible. Thin with milk if necessary.
Mix eggs and sugar in bowl; add oil and beat. Add soda, cinnamon, flour and salt. Add pumpkin and vanilla. Bake at 350° for about 50 minutes. Use a Bundt pan.
Mix all ingredients together. Bake at 350° for 12 minutes on greased cookie sheets. Let cookies stand a few minutes before removing. Yields 24 dozen. Frozen cookies taste great too! Do not overbake!
Add chopped celery, carrots, onions and green pepper (to your taste). Assemble in crock-pot. Cook on low for 6 to 8 hours.
Cook cauliflower and broccoli separately until tender; drain. Mix vegetables with soup, well beaten eggs, grated cheese and mayonnaise. Place mixture in a 2 quart baking dish. Cover with crumbs or bread and dot with margarine. Bake at 350° for 30 minutes.
Grease a 2-quart casserole. Boil carrots until tender. On top of stove, melt butter. Add flour and all ingredients except Velveeta. Stir until thick. Cut Velveeta into strips. Add 1/2 carrots to greased casserole. Top with cheese. Add rest of carrots. Pour sauce on top. Sprinkle with bread crumbs. Bake at 350° for 1/2 hour or until hot and bubbly.
Sift cake flour, cocoa and powdered sugar together. Beat egg whites, cream of tartar and salt until foamy. Gradually add sugar until very stiff peaks form. Fold in vanilla. Add flour mixture gradually folding gently after each addition. Bake at 375° for 45 minutes.
Melt 1 stick margarine with cracker crumbs. Press into a 13 x 9-inch dish. Cream 2 sticks margarine with eggs and sugar. Beat 10 minutes. Pour over crust. Add diced bananas and pineapple and cover with Cool Whip. Top with nuts and cherries. Refrigerate and cut into squares when firm and serve.
Drain beans. Dice boiled eggs and onion. Add mayonnaise, salt, pepper and celery salt to taste.
Bake pizza crust on pizza pan or small cookie sheet. Mix together Ranch dressing, cream cheese and mayo. Spread on cooled crust. Layer these ingredients in this order on crust and refrigerate: carrots, peppers, broccoli, cheese and tomatoes. Cut into small slices.
Mix grated potatoes, onion, egg, flour, salt and pepper. Mix well and fry in leftover bacon fat or oil. Serve plain or with sour cream.
Start cooking the potato, carrots, celery, cabbage and onion in the beef broth and tomatoes and juice. When vegetables are done, crumble the hamburger on top (raw); salt. Cook about 10 minutes or until redness is out of meat.
In appropriate dish, combine all ingredients except beef and gingersnaps. Place meat in marinade for at least 24 hours, turning occasionally. Sprinkle crushed gingersnaps over all. Bake at 300° for 2 to 3 hours. Serve sliced with juice or thicken juice as for gravy.
Make white sauce with milk, butter and flour. Simmer until thick. Add salt, sugar and eggs and mix well. Mix in drained corn. Pour into greased baking dish. Bake at 350° for 30 minutes.
Combine all ingredients except sauce in large bowl and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Preheat oven to 350°. Set spinach balls on ungreased baking sheet and bake until golden brown, about 10 to 15 minutes. Serve with mustard sauce. Can be served hot or at room temperature.