HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix dry ingredients. Separate eggs and set aside the whites. Beat yolks well. Bring milk and oleo to boiling point; slowly add dry ingredients. Slowly add egg yolks; cook until thick, stirring often. Add vanilla. Pour into baked crust.
Cream the butter, sugar and vanilla. Add flour, chips and nuts. Form balls about 1 inch in diameter. Place on an ungreased cookie sheet. Press down and bake at 350° for 12 to 14 minutes. Makes 2 1/2 dozen.
Blend first 2 ingredients until smooth. Mix together. Sprinkle pecans over top of mixture in an ovenproof bowl. Bake 20 minutes in 350° oven.
Place the sausage in a 10-inch skillet and prick in 2 or 3 places. Add enough cold water to cover completely and bring to a boil over high heat. Then reduce the heat to low and simmer, uncovered, for 5 minutes. Drain on paper towels and slice them into 1/4-inch rounds.
Combine sugar and flour in a small saucepan. Add remaining ingredients; cook over medium heat, stirring constantly until thickened, about 2 minutes. Yields 1 1/3 cups.
In a small bowl, mix the first 6 ingredients. In a large bowl, put the remaining ingredients. Add mayonnaise mixture to the large bowl. Toss to coat well. Chill at least 2 hours to blend flavors. Serves 8.
Place in casserole dish cooked potatoes; then on top of potatoes, layer a little flour, salt, pepper and shredded cheese. Continue to repeat layers until casserole is near full. Pour enough milk just to cover approximately 1/2 of the potato mixture. Bake approximately 30 minutes or until hot and cheese is melted.
Cook meat in deep frying with enough water (4 cups) to cover meat until well cooked. Meanwhile, blend garlic, tomatoes and peppers together. Once meat is well cooked, drain out all the extra juices. Add oil to pan and fry meat, stirring occasionally, until meat is browned. Add the blended sauce and salt to taste. You could also add 2 tablespoons of El Pato sauce. (This is a small can with a yellow label and a picture of a duck.) Serve with red fried rice.
Beat egg whites until stiff and add sugar, slowly. Add vanilla and mix in cornflakes and coconut. Drop by teaspoonful on to cookies sheet and bake at 350° until lightly browned. Cool before removing cookies.
Boil pasta. Add all remaining ingredients when pasta is cooked and drained. Mix thoroughly. Best served warm.
Brown sausage until no longer pink; add pepper, onions and garlic and saute until soft. Add remaining ingredients and blend well. Drain in a colander until dry.
Heat oven to 350°. Grease 10-inch pie pan or 9-inch square pan. Prepare macaroni according to directions; drain. In large skillet, brown ground beef with celery; drain. Stir in spaghetti sauce and mushrooms. Simmer 15 minutes. In large bowl, combine macaroni, eggs, 1/3 cup Parmesan cheese and garlic salt; toss lightly. Place macaroni mixture in prepared pan. Press evenly in bottom and up sides of pan, forming a crust. Pour meat mixture over macaroni; cover with foil.
Drain pineapple; reserve juice. Combine sugar, lemon juice, egg, cornstarch and reserved pineapple juice in saucepan. Cook over low flame until thickened, about 5 minutes, stirring constantly. Cool. Stir in whipped topping. Combine apples, pineapple, marshmallows and peanuts. Fold into egg mixture. Cover; chill. Yield: 16 servings.
Mix cream cheese, chilies and green olives. Spread tortillas out on counter and divide cheese mixture evenly on tortillas. Spread cheese to within 1/2 inch of edge of tortillas. Roll tortillas up and refrigerate at least several hours. Slice and serve with salsa.
Chop cabbage and cook until tender in water with sugar and salt to taste. Saute meat, onion, salt and pepper. Add cooked rice. Drain cabbage.
Drain mandarin oranges. Use Jell-O straight out of the package. In a large bowl, mix all of the listed ingredients. No specific order. Chill for 1 hour and serve. Needs to remain refrigerated after serving.
Mash bananas in large bowl; add eggs, butter and vanilla flavoring. Stir well, then add flour, sugar, baking soda and pecans. Mix well (mixer not needed). Grease and flour pan. Preheat oven to 350°. Cook until golden or toothpick comes out clean for 35 to 45 minutes depending on oven.
Cream shortening, sugar, brown sugar and vanilla until light and fluffy. Add eggs and beat well. Combine flour and baking soda; add to creamed mixture. Stir in Reese's chips and chocolate chips. Drop by rounded teaspoon onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned. Cool slightly before removing from cookie sheet. Makes 5 dozen.
Grease glass 9 x 13-inch dish. Combine all ingredients. Pour into dish. Top with slices of butter or margarine. Bake at 350° for 20 to 30 minutes.
Mix all ingredients and pour over pecans. Pour into unbaked pie shell. Bake at 350° for about 45 minutes.
Cook first 3 ingredients until it forms a medium hard ball in cold water. Beat next 3 ingredients and set aside until syrup cooks. Put a pinch of baking powder in while you are beating the egg whites and then another when you put your syrup in your egg whites. Pour very slowly over egg whites, then beat as long as you can with the beater and beat with your hand until real thick. Spoon out on wax paper and let cool.
Preheat oven to 325°. Mix 2 cups flour, butter and 1/2 cup powdered sugar well. Pack into 9 x 13-inch ungreased pan. Bake 20 minutes.
Mix together all these. Pour in 2 pie shells. Bake at 400° for 30 to 45 minutes.
Cream the sugar, margarine and shortening. Add eggs, one at a time and beat. Add lemon extract. Add flour alternately with ginger ale. Bake in a greased and floured tube pan at 325° for 1 hour. Yields one 10-inch cake.
Preheat oven to 350 degrees. Grease and flour 15 x 10 inch jelly roll pan or 13 x 9 inch pan. In large bowl, combine first four ingredients. Stir by hand until well mixed. Pour into pan. Bake jelly roll pan 20 - 30 minutes, 13 x 9 inch pan 25 - 30 minutes.
Mix well first 5 ingredients. Pour in ice cream freezer. Finish filling to fill line with whole milk.
Dissolve Jell-O in boiling water; stir in sherbet until smooth. Refrigerate 10 minutes, then add fruit. Return to refrigerator. Sets very fast. Top with Cool Whip combined with coconut, mandarin oranges and pineapple, drained.
Wash fryer, pat dry and then rub with butter all over. Sprinkle thyme inside cavity with 1 teaspoon of margarine and the small onion. Sprinkle outside of chicken with seasoned salt and pepper, if desired. Bake on rack over pan with 1/2 to 1 inch of water. Bake at 475° for 15 minutes, then reduce heat to 400° for 15 minutes, then finish baking at 350° for 1 hour.
Mix ingredients in sealable airtight container. Use approximately 3 teaspoons of mix to 1 cup of hot water.
Cook and rinse spaghetti. Mix all ingredients together. Refrigerate and allow to marinate overnight. Serve chilled.
Preheat broiler. Combine meat and seasonings. Butter each half of rolls. Spread meat mixture on rolls, covering to edges. Broil 3 inches from heat for about 5 minutes or until brown. Cut each half into quarters and serve warm.
In large pot with lid brown ground beef, drain fat and return to same pot. Empty jar of spaghetti sauce into pot and refill jar with water and add to pot. Smash Top Ramen and add to mixture. Also add seasoning packages. Stir together. Reduce to simmer, cover and simmer about 10 minutes. Stir every 2 to 3 minutes so it doesn't stick. Great for camping.
Cook peas, butter, mushrooms and onions until onion is done. Mix flour with a little milk and add slowly to peas. Cook to a little thickness.
Boil chopped onions 5 minutes. Add diced eggplant and cook until tender. Add tomato soup, butter, salt and pepper. Heat and serve.
Brown meat; spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles as directed on box. Combine remaining ingredients, except Mozzarella cheese. Place half the noodles in a 13 x 9 x 2-inch baking dish or regular lasagna pan; add half the cottage cheese filling. Add half the Mozzarella and half the meat sauce. Repeat layers. Bake at 375° until hot and bubbly, 30 to 45 minutes. Let stand 10 minutes before cutting into squares.
First Part: Measure flour into bowl and cut in butter. Sprinkle with water and mix with fork. Round into ball and divide in half. Roll dough into two long strips, 12 x 5-inches, and place on ungreased cookie sheet three inches apart.
Place all ingredients in blender until smooth. Store in refrigerator. Will keep 5 to 7 days. Stir before serving. Makes 1 cup.
Cream oleo and flour; add egg yolks and sour cream and vanilla. Mix thoroughly and chill overnight. Divide dough into 6 balls about the size you would use for a pie crust; roll out on a powdered sugar surface until the size of a pie crust. Spread with egg white mixture (recipe follows) and sprinkle with nuts. Cut into 16 pie-shaped pieces and roll up, starting at the big ends. Place on cookie sheet and bake 10 to 15 minutes or until lightly browned at 350°.
Mix all ingredients together thoroughly. Store in airtight container. To serve, add 1/3 cup of mix to 1 cup hot water.
Pound chicken breasts on one side and then turn them over. Put sliced ham and Swiss cheese in chicken; roll up and put toothpicks in them to hold them together. Mix flour, salt, pepper and garlic powder. Roll the chicken in the seasoned flour. Place in a greased casserole dish. Bake at 350° for 1 hour. If the flour is still white, pick up all that came out and put it back in. Serve with wild rice and sauce.
Soften cheese; blend all ingredients and freeze about 1 hour. Form into 2 balls; roll in crushed nuts (pecans or walnuts). Refrigerate.
Place egg white, sugar and cream of tartar in a bowl. Add boiling water slowly. Beat at high speed until peaks stand up. Add vanilla just before whites are stiff enough. Makes enough to frost a large cake.
Melt butter in 10-inch skillet. Add zucchini, corn, pepper, onion and seasonings. Saute over medium heat until vegetables are tender (8 to 10 minutes). Gently stir in tomatoes and cook until tomatoes are hot, yet firm. Serve immediately.
Put oil in skillet and get hot. Pour batter in funnel and put in hot oil in swirls. Sprinkle with powdered sugar.
Soften yeast in warm potato water 5 to 10 minutes. Add sugar, shortening and salt to scalded milk. Let cool. Combine yeast with milk. Add graham flour. Beat mixture until smooth. Let set until it makes soft sponge, about 1 hour. Add enough flour to make soft dough. Put dough in greased bowl; turn over to grease surface. Cover and let rise in warm place until double in size. Shape into small buns (size of egg). Let rise on greased sheets. Roll out thinly, first using lefse rolling pin, then using special Haringkake rolling pin. Use plenty of flour to keep dough from sticking. Fold over clean stick and transfer dough to lefse griddle; bake at low setting until browned on both sides. Put on clean towel to cool and become crisp. Will keep indefinitely if stored in a dry place.
Blend milk, gelatine and coconut together, spoon into buttered dish. Cover and refrigerate until cool. Roll 2 teaspoons into oval shapes, refrigerate until ready to dip.
Spread rhubarb in 9 x 13-inch pan. Sprinkle sugar, jello and marshmallows over rhubarb. Mix cake mix, pour over all. Bake at 350° for 40 to 45 minutes.
Cook and drain spinach (squeeze out water). Mix in other ingredients. Make into balls (may be frozen - then bagged and taken out and baked as desired. Thaw 1 hour before baking). Bake at 350° for 20 minutes. Makes approximately 70 balls.
Mix all dry ingredients. In separate bowl, mix eggs, Crisco, pineapple, bananas and pecans. Add dry ingredients to this and mix with large spoon. Bake in tube pan or sheet pan at 300° about 1 hour or until sides are loose and top is brown.
Combine sugar, syrup and 1/3 cup water in a skillet. Cook to hard crack stage. Take off and add soda. Add butter, vanilla and peanuts. Turn out on a buttered cookie sheet. Cool and crack into pieces.
Combine all. Mix and pour into 9 x 13-inch pan. Freeze. Remove 15 to 20 minutes before serving.
Combine first 4 ingredients. Mix well. Shape into 1/2-inch balls. Roll in coconut. Chill. Yields 3 dozen.
Spread ham with peanut butter. Spread with pineapple. Roll up. Place in foil wrap. Seal and heat 5 to 10 minutes on grill. Serve in buns.
Heat pineapple. Add jello and mix well. Let cool. Mix Cool Whip and buttermilk with jello mixture. Chill.
Melt butter in pan. Add curry. Stir until smooth. Add shallots and corn, stirring slowly. Then add cream and rosemary. Garnish with chives.
Combine all ingredients and spread in casserole dish. Top with almonds. Bake at 350° for 20 minutes. Serve hot with crackers.
Sprinkle yeast over flour and cut in butter. Blend in egg yolks and cream, combine well, divide into 4 parts, put in a covered bowl and refrigerate overnight or at least 3 hours.
Combine all ingredients in saucepan; stir over low heat until cheese melts. Serve with chips.
Heat oven to 350°. Microwave chocolate and margarine or butter in large bowl on High 2 minutes, or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour and walnuts. Spread in greased 13 x 9-inch pan. Bake for 30 to 35 minutes, or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake; cool in pan. Cut into squares. Makes about 24 brownies.
Combine chicken, cheese, celery, pineapple and nuts and add 1 cup mayonnaise (save 1/2 cup for topping). Put salad mixture in baked pie shells; cut into 6 wedges and top each wedge with dressing and grated carrots.
Pierce beef on both sides with fork. Place beef in glass or plastic dish. Mix lemon juice, oil, mustard and pepper; pour over beef. Cover and refrigerate at least 4 hours, turning occasionally. Remove beef from marinade; reserve marinade. Place beef on rack in broiler pan. Set oven control to broil. Broil beef with top about 3 inches from heat about 10 minutes on each side or until medium doneness. Heat the reserved marinade and water to boiling in 1-quart saucepan, stirring occasionally; pour over beef and serve.
Brown ground beef; drain well and set aside. In a large salad bowl, tear lettuce. Cut tomatoes in small chunks and add to lettuce. Slightly crush Doritos chips and pour on lettuce and tomatoes. Add ground beef and cheese to mixture in bowl; slightly mix. Add Catalina dressing and mix the salad. Serve at once.
Make cake according to directions on the package. Melt chocolate in double boiler; add sugar, water and egg yolks. Stir constantly until smooth and shiny. Cool. Add vanilla; fold in stiffly beaten egg whites. Place the cake on the plate from which it will be served.
Cook bacon. Drain. Curl one slice, chop 4 slices and leave others whole. Cut cheese into halves and arrange in bottom of lightly buttered 9-inch pie pan. Beat milk and eggs with fork. Add chopped bacon. Pour over cheese.
Cook bacon and crumble. Set aside. Drain mushrooms. Cook onion in bacon grease for 5 minutes in a 10-inch Dutch oven. Add corn and mushrooms and heat. Mix 1/2 the cheese in Dutch oven and sprinkle the remainder on top. Cover and bake 5 minutes.
Saute hamburger until brown. Add salt, garlic powder and enchilada sauce. In 13-inch casserole, place small amount of meat in bottom. Tear tortillas in half. Layer 10 halves in casserole. Cover with 1/2 of remaining meat. Sprinkle 1/2 of onions on meat. Repeat layers of tortillas, meat and onions. Melt cheese in soup. Pour over casserole layers. Cover with foil. Bake 30 to 35 minutes at 350°.
Put cottage cheese through sieve or strainer. Preheat oven to 350° (moderate). Grease muffin tins or line them with paper cupcake liners. Cream the butter and 3/4 cup brown sugar until light and fluffy. Add lemon rind and egg; beat well. Add cottage cheese and remaining brown sugar; mix thoroughly. Mix dry ingredients thoroughly. Blend well with cottage cheese mixture. Fold in dates or raisins. Fill muffin tins about 2/3 full. Bake 30 to 35 minutes. Makes 18 cupcakes.
Add sugar, peppermint, food coloring and salt to cold milk, stirring to blend. Pour into chilled glasses. Top with a scoop of vanilla ice cream and garnish with a maraschino cherry and pineapple chunks.
Add sugar, vinegar and Miracle Whip. Mix until smooth. Set aside. In a big bowl, add broccoli, fried bacon and onion together. Combine the two mixtures together and chill 20 minutes.
Mix butter, sugar and vanilla. Gradually stir in flour and nuts. Chill dough.
Put beef and soup into casserole dish; cover and bake at 275° for 4 hours. That's it. Enjoy!
Wash raisins in hot water and drain. Cream shortening with sugar; add beaten eggs and milk. Combine with oatmeal and raisins; mix. Add dry ingredients. Beat thoroughly. Drop on greased pan and bake at 350° to 375°. Makes about 3 dozen.
Mix soups and water in bowl. Spread in baking dish. Sprinkle rice over soups. Arrange chicken over rice. Bake at 350° for 1 1/2 hours.
Brown beef and onions in skillet. Add all other ingredients. Simmer 20 to 30 minutes. Serve over hamburg rolls, rice, etc.
Saute meat, onion and garlic. Stir in remaining ingredients, except cheese and tortillas. Layer, beginning with meat. Bake in 9 x 13-inch pan at 350° for 35 minutes.
Prepare yellow cake mix according to package directions, adding an additional egg, pudding mix and white rum. Pour into prepared Bundt pan and bake according to cake mix package. Cool and remove from pan. Sprinkle with powdered sugar.
Thaw frozen bread dough. Pat dough into 12 x 15-inch rectangle on floured surface. Spread sauce in middle of rectangle. Evenly place pepperoni in several layers in the middle, 3 to 4 inches of dough rectangle. Sprinkle with cheeses. Close dough lengthwise enclosing filling, pinching seams well. Close and pinch together ends. Place seam side down on greased baking sheet. Bake at 350° for 25 minutes.
Dressing: In a small bowl, stir together salsa, sour cream, cumin, salt and pepper.
Combine sugar and oil. Add eggs, flour, smashed bananas and nuts. Flour and grease 2 bread pans. Bake at 350° for 35 to 40 minutes. Makes 2 loaves.
Mix soup, water, rice, pepper and paprika together in a 2 qt. baking dish. Place chicken on top. Cover and bake at 375 degrees for 45 minutes.
Cream sugar, butter and Crisco. Add eggs and vanilla, then the flour with which the soda and salt have been sifted. Add oatmeal and mix well. Roll small portion in palm of hand; flatten and place on cookie sheet. Bake at 350° for 8 to 10 minutes.
Boil water and sugar together. Cool. Add orange juice, 3 cans water, pineapple juice and lemon juice. Blend sliced bananas with a little of the mixture. Blend all together and pour into a freezer container(s). When ready to serve, let mixture stand until slushy. Pour into a punch bowl and add equal amounts of ginger ale. Mix and serve.
Mix ingredients together; pour over chicken breasts. Cover and bake at 350° for 2 hours.
Roll crescent rolls out and cut into squares; finely chop onion, ham and Swiss cheese. Add egg, mustard and pepper. Put each crescent square in a mini muffin pan and in each square put a spoonful of the mixture. Fold the flaps of the square over and bake at 350° for 20 minutes.
Cook on stove for 3 to 4 hours, covered, at very low heat or in a crock-pot all day.
Bake potatoes until done. Cut potatoes lengthwise and scoop out of shells. Mash potatoes, adding butter, salt and orange juice. Stir in pineapple and walnuts. Refill half shells with mixture. Cut marshmallows in half and place two halves on top of each potato half-shell. Place in hot oven until slightly browned on top.
Simmer chicken until done. Remove from broth and remove skin and bones. Dice chicken. Add water, if necessary, to stock to make 1 quart. Melt the butter in a saucepan. Stir in the flour and paprika. Add chicken stock, stirring constantly. Add the light cream and white pepper to taste.
Mix all ingredients in order listed. Pour in a 9 x 9-inch greased pan. Bake in 375° oven for 30 minutes.
Using mixer for beating, blend eggs and sugar until smooth. Add syrup and vanilla, mixing well. Add melted margarine and dash of salt, blending into mixture.
Mix vanilla wafers and cocoa. Add corn syrup and rum. Refrigerate 2 hours or more. Then form small balls and roll into nuts or powdered sugar.
Boil onions and celery in 1/2 cup water. Mix all together. Use enough broth to be juicy. Salt, pepper and sage to taste. Bake at 450° for 30 minutes. (May add 1 can chicken and mushroom soup.)
Preheat oven to 350°. Butter a 3-inch deep, approximately 10-inch square, baking dish. Beat eggs and stir in milk, cheese, onion, mushrooms, ham, salt and pepper. Pour into baking dish. Place in oven and bake 20 minutes. Check for doneness by inserting a knife in the middle of omelet. If juices comes out, then cook longer until the omelet is fluffy. Makes 5 to 6 servings.
In large skillet, heat oil; lightly saute broccoli. Add and cook chow mein according to directions on label. Serves 4.
Cook chicken until tender, adding salt. Debone chicken. Reserve broth. Mix corn bread, onion, celery, bell pepper, eggs and butter. Add chicken. Pour broth over corn bread mixture; has to be almost soupy. Bake in casserole dish at 350° for 1 hour.
In Dutch oven, brown meat a little at a time in oil. Discard excess fat. Add salt and pepper. Stir in beef broth and water. Bring to a boil. Add bay leaf and cloves. Reduce heat; simmer, covered, until meat is almost tender, about 1 1/4 hours. Add thyme. Add vegetables. Cook for another 20 to 30 minutes, until vegetables are tender-crisp and meat tests done. Serve piping hot.
Brown hamburger; drain. Add onion and pepper and cook until tender. Add tomatoes and tomato sauce to mixture; cook for 1 1/2 hours over medium heat. Celery and beans are added together; season with salt, pepper and chili powder to taste.
Spread slices of dried beef with white cream cheese with horseradish to taste mixed into it. Roll up. Chill.
Preheat oven to 375°. In a 13 x 9-inch baking dish, combine hot broth, uncooked rice and seasonings. Bake, covered, for 10 minutes. Top with broccoli, 1/2 can French fried onions and Parmesan cheese. Place fish diagonally down center; sprinkle fish lightly with paprika. Bake, covered, for 20 to 25 minutes or until fish flakes with fork. Top fish with Cheddar cheese and remaining onions. Bake, uncovered, 3 minutes, or until golden brown.
In large saucepan, combine broth and water. Add wild rice and onions; simmer 35 to 40 minutes or until rice is tender. Lightly spoon flour into measuring cup; level off. In medium saucepan, melt margarine; stir in flour, salt, poultry seasoning and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Add half and half; cook 2 minutes until mixture thickens slightly, stirring constantly. Slowly add half and half mixture to rice mixture, stirring constantly. Add remaining ingredients; heat thoroughly. Garnish with additional bacon or parsley, if desired. Makes 1 1/2 cups servings. Contains 380 calories per 1 1/2 cup serving.
Make medium white sauce using Watkins cream soup; set aside. Simmer potatoes, onion and celery in 1 1/2 cups water in a covered 2-quart saucepan. Do not drain. Add 1/4 teaspoon Watkins dry mustard and a dash of Watkins black pepper to the medium white sauce; add to vegetables. Bring to a full boil, stirring constantly. Makes 6 servings.
Mix together thoroughly and store in tight container. Use 1/3 cup per mug of boiling water. Top with miniature marshmallows.
Preheat oven to 375 degrees. Grease a loaf pan (approximately 9x5x3 inches). Combine the flour, brown sugar, baking powder, cloves, nutmeg, cinnamon and salt in a bowl and stir to mix. In a large bowl, combine the oil and eggs. Beat to mix. Add the flour mixture and beat until smooth. Stir in the carrots and zucchini. Pour into the loaf pan. Bake for 45 to 50 minutes or until a toothpick comes out clean when inserted into center of the loaf. Remove from the pan immediately.
Mix milk and Cool Whip together, then add pineapple, coconut and pecans. Add lemon juice last. Mix well. Pour into two 9-inch graham cracker crust pie shells. Chill for 2 hours.