HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg until foamy; add oil and milk and beat well. Stir in Bread Mix until thoroughly combined and let stand 2 minutes or until cereal is softened. Spoon and spread batter into greased loaf pan. Bake at 350° approximately 50 minutes or until toothpick inserted near center of loaf comes out clean. Cool 10 minutes, remove from pan, cool completely on rack.
Cook macaroni according to package and rinse in cold water and drain. Place in a large bowl. In a small bowl, combine mayo, Worcestershire sauce, lemon juice, salt and pepper. Add to macaroni and mix well. Add remaining ingredients except for green onions and tomatoes. Toss gently. Chill for 2 or 3 hours. Add tomatoes and onions for garnish and serve.
Let boil water, sugar and vinegar. Add beans and boil again. Boil about 45 minutes. Pack into sterilized jars. Add the 1 teaspoon salt to each jar, then pour boiling liquid solution over the beans. Put on the hot top and ring and seal tightly.
Blend the first 7 ingredients well. Place in loaf pan. Top with the brown sugar and mustard. Bake at 350° for 1 hour. Let stand 15 minutes before slicing.
Mix ingredients thoroughly until it forms a stiff dough. Pinch off small balls and place them on an ungreased cookie sheet. Mash them flat with a fork. Preheat oven to 350°. Bake for about 12 minutes (remove before they start to shrink). Allow to cool briefly, then loosen with spatula. Let cookies cool completely before putting away. Makes about 40 cookies.
In a saucepan, scald milk. Stir in butter. Cool to lukewarm. Dissolve yeast in lukewarm water. In a bowl, combine milk, yeast, salt, sugar and 1 cup flour. Add eggs; mix well. Mix in remaining 1 cup flour. Chill in refrigerator overnight. Knead on lightly floured surface until smooth. Divide into 2 portions. Shape each portion into 9 balls. Place 16 balls in greased, fluted brioche cups. Shape the remaining 3 balls of dough into 16 small balls. Place 1 small ball in a shallow cut made on top of each roll. Let rise, covered, in warm place until doubled in size. Bake at 450° for 10 minutes. Yields 16 rolls.
In medium skillet, cook sausage, green pepper and onion until sausage is cooked through and vegetables are tender; drain. Stir in Pasta Sauce, sugar and fennel. Simmer, uncovered, 10 minutes.
Mix cornstarch, 1 cup sugar, cocoa and salt; gradually add milk. Cook over moderate heat, stirring constantly until mixture thickens and boils. Cook 2 minutes. Remove from heat. Add small amount of filling into egg yolks, stir and then mix it back into filling. Cook 1 minute. Add margarine and vanilla; cool slightly. Cover with meringue made of egg whites and 6 tablespoons sugar. Bake at 350° for 12 to 15 minutes.
Combine all ingredients and bring to a boil. Lower heat and simmer 30 minutes. Paint on meat surfaces before, once during and at end of smoking. Keeps indefinitely refrigerated. Enough sauce for 16 chickens or two turkeys. Also good for beef, ham or lamb.
Sift flour and salt together. Add lard. Mix well. Mixture will look coarse. Mix egg, water and vinegar together. Add to flour mixture. Shape into a ball of dough. Makes 2 (2 crust) pies.
Slowly melt butter until golden brown. Stir in powdered sugar, coconut and cream. Drop by rounded teaspoonfuls onto wax paper. Refrigerate until easy to handle, then shape into peaks. Over hot, not boiling, water melt chocolate pieces and shortening. Stir until smooth. Dip bottoms of the peaks into chocolate, then harden on wax paper.
Melt 5 cups marshmallows, corn syrup, margarine and chocolate chips in a 3-quart saucepan over low heat, stirring constantly. Remove from heat; stir in vanilla. Pour over cereal in a large bowl. Mix quickly until completely coated with chocolate. Stir in 1 cup marshmallows.
Precook potatoes in microwave until slightly tender. Spray a large skillet with nonstick cooking spray. Brown onions and potatoes. When potatoes are golden brown, add all remaining ingredients and simmer until sauce thickens. Serve warm. Great side dish with almost any meal. Entire recipe makes 6 servings. Less than 1 gram of fat per serving. Calories per serving: 114.
Heat oil in large skillet in medium heat. Add Brussels sprouts and carrots; saute until sprouts start to turn golden brown (about 3 minutes). Add raisins and chicken broth. Continue cooking, stirring occasionally, until sprouts are tender when pierced with a paring knife (about 12 minutes). If the skillet becomes too dry before sprouts are tender, add up to 3 tablespoons of water and continue cooking. Remove from heat and season with salt and pepper. Serve hot.
Add corn to margarine. Stir in sour cream. Add eggs. Stir in cornbread mix. Pour into oblong casserole. Bake for 30 minutes at 325° or until golden brown or until knife inserted in middle comes out clean.
Mix sugar, milk, baking soda and salt. Cook very slowly to soft ball, 234°, stirring constantly. Remove from heat. Add oleo, vanilla and pecans. Beat until creamy and drop on waxed paper.
Cook bacon and onion until brown. Add pork and beans, 1/2 pound brown sugar and ketchup. Simmer on top of stove until done (cook in iron skillet on top of stove).
Saute onions in olive oil until light brown, over high heat. Reduce heat to medium-high. Add meat and stir occasionally until browned. Drain fat. Reduce heat to medium-low. Add cream of chicken soup, cream of mushroom soup, tomato sauce and vegetables. Add 1 soup can of water. Stir and cover. Simmer at medium-high for 20 minutes. Add sour cream and simmer 5 minutes. Serve over rice or noodles.
Combine shortening, salt and vanilla. Add sugar gradually and cream until light and fluffy. Add baking powder to flour and sift 3 times. Add small amounts of flour to creamed mixture, alternately with combined milk and water, mixing after each addition until smooth. Beat egg whites until stiff but not dry and fold carefully into mixture until well blended. Pour batter into two 9-inch layer pans greased with pan coat. Bake in 350° oven for 25 to 30 minutes. Spread Toasted Almond Filling between layers and Seven Minute Frosting on top and sides of cake.
Brown ground beef and sausage in skillet. Drain. Place in an 8-inch square casserole dish. Top with pizza sauce and cheese. Combine Bisquick, milk and eggs. Beat until smooth. Pour over casserole. Bake at 400° for 30 to 35 minutes. Serves 6.
Brown meat in skillet and add onions. Add chili powder, salt, Worcestershire and tomatoes. Simmer 15 minutes and add beans. Pour into greased 2-quart casserole. Mix Jiffy cornbread muffin mix according to directions on the box and add to the top of meat mixture. Bake at 425° for 15 to 20 minutes.
Bake 35 minutes in a 350° to 375° oven. Add cheese last and bake 10 minutes longer. Use an 8 x 10-inch pan (approximate).
Brown ground beef seasoning with Italian seasoning and garlic salt. Drain. Stir in sharp Cheddar cheese. Spread on round breads. Place on cookie sheet and bake 6 to 8 minutes or until brown at 350°. Serve. May make ahead and refrigerate until ready to use.
Mix ingredients in order given. Cool on a buttered plate. Shape, dip in crumbs, egg and crumbs again. Fry in deep fat and drain.
Mix berries in large bowl; drain. Pour into pastry shell. Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil; boil 1 minute. Remove from heat. Stir in gelatin until dissolved. Cool to room temperature. Pour over berries in pastry shell. Refrigerate 3 hours. Spread Cool Whip over pie before serving. Garnish with additional berries if desired. Makes 8 servings.
Mix and pour in a 13 x 9-inch pan. Bake at 350° for 30 minutes. Ice with:
Separate eggs, 5 whites and 5 yolks. First, beat egg whites in a small bowl. Set aside. In a LARGE bowl, cream sugar, margarine, and Crisco. Add the egg yolks, one at a time. Add flour and soda alternately with buttermilk. Stir in coconut. Fold in the egg whites just until they are incorporated into the batter. Pour into 3 well greased cake pans. Use 2 ovens as the third layer doesn't bake evenly if baked with the other two. Bake at 350 degrees for 25 minutes until done. Cool before icing.
Combine sugar, 1 stick melted butter or margarine and cracker crumbs. Mix well and line a 9 x 12-inch dish or pan with crumbs.
Butter 2-quart casserole. Mix 1 can cream of mushroom soup with 1 cup water. Place 1 cup quick rice in casserole. Pour soup mixture over rice. Sprinkle 1/2 package dry onion soup mix over this. Wash chicken and pat dry. Place on top of soup and rice mixture. Sprinkle with other 1/2 package onion soup mix. Dot with butter and bake at 350° for 1 1/4 hours.
Beat together cream cheese and sugar. Fold in Cool Whip. Spread on crust. Top with pie filling. Top with remaining pretzel mixture. Refrigerate 4 hours.
Cook spaghetti; drain. Combine gravy, mushrooms, chicken, milk, 1/3 cup Parmesan cheese and pepper. Add spaghetti and mix well. Pour into large baking dish. Sprinkle top with remaining 1/4 cup Parmesan cheese and paprika. Bake at 375° for 35 minutes or until bubbly and lightly brown. Let stand 5 minutes before serving.
Put cranberries in food processor. Add sugar; mix well. Refrigerate for 24 hours. Add all ingredients except apples. Add apples a few hours before serving.
Soak beans in water and baking soda for 24 hours in refrigerator. Drain; mix in salt. Let stand for 20 minutes. Roast in microwave about 10 minutes. Stir at intervals. Cook a little longer to make crisper. It's good to make a double batch!
Sift together flour and cinnamon; set aside. Cream together butter and sugar. Beat eggs, then add to batter. Add salt and baking powder. Add 1/3 cup of the milk. Sift 1/3 cup of the sifted flour to batter. Repeat this step two more times, mixing well after each addition. Fold in blueberries. Pour into prepared baking pans. Bake at 375° for 20 minutes.
Slice cake in half. Mix pudding, pineapple and Cool Whip together. Place half of the mixture between cake "halves." Put the other half of the mixture on top of cake. Keep refrigerated.
Mix together flour, margarine and walnuts. Place in 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Then mix together cream cheese, 1/2 of large Cool Whip and powdered sugar. Spread over crust.
Mix all ingredients together. Spread marshmallows on top. Bake until the marshmallows begin to turn brown. Bake at 300°. Serves 6.
Beat eggs, sugar and flour. Add milk, butter and vanilla. Pour in a 9-inch pie shell. Bake at 350° for 35 minutes.
Mix ingredients together and spoon on individual chips or bread slices and bake at 350° for 10 minutes or until melted.
Pare and quarter peaches and remove stones. Add a small amount of cold water (about 1/2 cup). Cover and heat slowly. Simmer until peaches are soft, 5 to 15 minutes. Stir sugar into hot peaches. Chill and serve. Makes 5 servings.
Mix all ingredients together and pour into a greased casserole dish. Crumble Town House crackers over the top and drizzle a little soft butter over the top. Bake at 350° for 1 hour.
Dissolve Vegex in 4 tablespoons of hot water. Combine all ingredients, except mushroom soup and water. Blend well and fry in patties. Place in casserole dish and cover with mushroom soup diluted with water. Bake in 350° oven for 1 hour.
Beat all together with mixer for 10 minutes on high speed. Left overs will keep 3 weeks in container at room temperature.
Wash spinach and discard stems. Dry as thoroughly as possible on absorbent paper and cut in small pieces. Saute onion in 4 tablespoons butter until tender. Add spinach and saute a few minutes longer. Set aside to cool. Add eggs, cheese, salt, pepper and nutmeg. Mix well. Cut fillo leaf to desired width and butter (cut leaf in half). Center a spoonful of filling at the bottom of leaf, about 1 inch from edge. Fold 1 inch of the leaf over mixture; fold side edge in 1 inch and fold an angle, starting from lower right corner. Keep folding in the shape of a triangle. Cut off any excess. Place on buttered pan and butter the triangle. Bake in preheated oven (350°) for 10 minutes or until golden brown.
Layer ice cream sandwiches, cool whip, ice cream sandwiches, cool whip - crush candy bars and sprinkle on top.
Heat butter and oil in oblong baking dish in a 400° oven. Place chicken in dish, turning to coat with butter. Sprinkle with garlic salt. Cook, uncovered, for 30 minutes. Mix soup, mushrooms (with liquid), water, Worcestershire sauce and thyme. Rinse and drain frozen vegetables. Mix vegetables with chicken. Spoon soup mixture over chicken and vegetables. Cook, uncovered, until done, about 30 minutes.
Place berries in long, flat Pyrex casserole dish and sprinkle the sugar on top. Seal with foil and cook in 350° oven for approximately 25 minutes (berries should pop open when done). Stir to dissolve sugar. Stir in marmalade, ginger and nuts while berries are hot. Makes approximately 1 quart.
Cream together butter, shortening and sugar. Add eggs one at a time, beating well after each. Add milk, dry ingredients and extracts. Beat well. Bake in greased and floured tube or Bundt pan for 1 1/2 hours at 350°.
Tear angel food cake into bite size pieces; set aside. Blend cream cheese and sugar. Fold in Cool Whip. Alternate layers, beginning with angel cake, cheese mixture and end with cherries on top. Decorate with cream, if you like.
Mix cake mix according to package directions. Fill cupcake holders 2/3 full. (I put cupcake liners in the muffin pan.) Beat cream cheese with sugar until creamy. Beat in salt and egg. Stir in chocolate chips. Drop 1 rounded teaspoonful into center of each cupcake. Bake at 350 for 25-30 minutes.
Cut and mix raisins, prunes, figs, candied citron, orange peel and cherries. Add jelly, juice and spices. Let stand overnight.
Bring milk, vanilla, and sugar to a boil. Reduce heat to low. Cut biscuits into small squares and add to mix until thickens. Cook 2-3 minutes and pour into baking dish.
Bring the evaporated milk to a simmer over moderate heat. Stir in cheese and when it is thick, serve immediately over cooked pasta. Fettuccine is preferred with Alfredo. Season to taste.
Prepare rice as usual. Place shrimp in boiling water; cook for 5 minutes. Use large skillet and melt butter at low heat. Combine pepper and onion in skillet with butter. Cook on low heat until tender. Cut tomatoes into wedges. Pour into skillet. Add garlic salt and simmer for 15 minutes. Add shrimp to sauce. Cook for a further 10 minutes. Place rice on large platter, making a well in the center. Place shrimp Creole in center. Serve with salad and garlic bread.
Mix well and bake for 10 minutes at 350°; stir once. Freezes well.
Heat oven to 350°. Grease and flour two 9-inch round baking pans or one 13 x 9 x 2-inch pan. In large mixer bowl, combine dry ingredients. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Remove from mixer. Stir in boiling water (batter will be thin).
Mix all marinade ingredients in bowl. Pour over meat slices; thoroughly wet all sides of meat and layer in the marinating dish. Cover tightly the marinade in refrigerator overnight. If possible, rotate meat layers every few hours. Drain marinated meat and spread in single layer in dehydrator.
Simmer tomatoes, tomato paste, salt, oregano, pepper and onion salt in a saucepan. Saute onions and garlic in oil for 10 minutes. Fry ground beef until brown and add onions to tomato mixture; simmer 5 minutes.
Mix flour, sugar, baking powder and salt. Add egg to dry ingredients; mix until crumbly. Put sliced apples in a greased 8 x 8-inch baking dish; add 1/2 cup sugar (or to taste) and cinnamon (to taste). Top with crumbly mixture. Melt 1 stick of margarine; pour over mixture. Bake at 375° for 30 to 45 minutes, or until top is golden brown. (Recipe may be doubled for a 13 x 9-inch cake pan.)
Mix all ingredients together. Spray cookie sheet. Bake at 375° for 10 minutes. Cool on rack.
Mix well. Top with buttered cracker crumbs. Bake at 350° for 35 minutes.
Preheat oven to 350°. Heat oil in ovenproof casserole. Sear beef 6 to 8 minutes over medium-high heat on all sides. Season well.
Cook frozen vegetables as package directs. Drain. Place in greased 10 x 6-inch baking dish. Blend soup with milk and pour over vegetables. Top with bread crumbs and bake at 350° for 20 minutes. Garnish with bacon. Makes 4 to 6 servings.
Remove seeds from chiles. Cut into large pieces. Combine cheese and chilies. Turn into a shallow greased 2-quart casserole dish. In large bowl, beat egg whites just until stiff peaks form. In small bowl, combine egg yolks, milk, flour, salt and pepper. Mix until well blended. Using a rubber spatula, gently fold beaten egg whites into yolk mixture. Pour over cheese casserole and using 2 forks, ooze it through the cheese. Bake 30 minutes at 350°. Remove from oven. Overlap tomato slices at edge of casserole. Bake 30 minutes longer or until knife blade comes out clean. Can also add cubes of ham. Serves 8.
Rub in meat well (fresh cured pork) and wrap. Hang up to season 4 to 6 weeks. Cure meat during cool weather, not freezing nor during hot summer (35° to 47°).
In skillet, brown ground beef. Add 1 1/2 cups of the tomato sauce and the taco seasoning mix. Stir to mix well. Line bottom of an 11 x 7 x 2-inch baking dish with 2 cups of the corn chips; crush the remaining chips and set aside. Spoon meat mixture over corn chips. Combine the remaining tomato sauce and the refried beans. Spread over cooked ground beef mixture. Bake in 325° oven for 25 minutes or until mixture is heated through. Sprinkle the Cheddar cheese and crushed corn chips on top and bake for 5 minutes or until cheese is melted. Makes 6 servings.
Chop apricots; cover with 1/4 cup of water and let stand. Spray nonstick oil in muffin tin. Stir baking soda and yogurt together. Combine sugar, whole wheat flour, flour and baking powder. Stir in yogurt, oil, eggs and almond extract until combined. Fold in apricots. Spoon into tins. Bake 15 minutes until golden brown in a 375° oven. Makes 18 muffins.
Soak beans overnight. Cook for about 1 hour before mixing. Add remaining ingredients to beans. Bake, uncovered, at 250° for 5 to 6 hours.
Mix all together. Roll in tiny balls. Bake at 400° for 15 minutes.
Combine gelatin and boiling water in a bowl; stir until gelatin dissolves. Add strawberries; chill 30 minutes or until partially set. Add pineapple and pecans; stir well. Spread half of gelatin mixture evenly into an 8-inch square pan coated with cooking spray; chill slightly. Stir sour cream into remaining gelatin mixture; spread evenly into pan. Chill 20 minutes or until set. Cut into squares and serve on lettuce leaves. Yields 9 servings.
To make your own sherbet at half the cost of ready made, simply place 2 cups milk, 1 cup sugar and 1 package of unsweetened Kool-Aid (any flavor) in blender. Blend until well mixed. Pour into an ice cube tray or loaf pan and freeze.
Mix all ingredients together, except sliced pineapple. Bake at 350° until brown or onions are tender. Place pineapple rings on top of beans when done.
Let cream cheese and butter soften at room temperature; blend. Stir in flour. Chill about 1 hour. Shape in 2 dozen 1-inch balls; place in tiny ungreased muffin cups. Press against bottom and sides.
Mix all ingredients except Fritos and chill for few hours or overnight. Toss in Fritos just before serving.
Mix salt and chopped vegetables; let set overnight. Drain well. Rinse with water. Bring rest of ingredients to a boil; simmer 3 minutes, then add vegetables. Bring to a boil; simmer 3 minutes. Put in hot sterilized jars and seal.
Use the amount of each according to how many you are serving. This makes a delicious salad if you don't like Waldorf Salad with mayonnaise.
Mix all ingredients. Marinate 2 hours, if possible. Put on cookie sheet and broil until browned. Turn with spatula often. Cooks in approximately 15 minutes, if that.
Cut the squash into halves. Remove seeds and fibers. Place squash, cut sides up, in ungreased baking pan. Spoon the syrup and cream into each half. Cook, uncovered, in a 350° oven until tender, about 1 hour. Makes 4 servings.
Cream the cream cheese and 1 cup sugar. Beat in eggs and 1 teaspoon vanilla. Spoon into muffin tin about 2/3 full. Bake 40 minutes at 300°. Remove and cool. Then combine sour cream, 1/3 cup sugar and 1/2 teaspoon vanilla. Top each cake with mixture. Return to oven for 5 minutes. Cool. Top with fruit or pie filling. Makes about 18 mini cheesecakes.
Mix jello and water. Let cool slightly. Add peaches and undrained pineapple. Let jell. Mix sour cream, cream cheese and sugar until creamy. Spread over jello mixture.
Cook and drain broccoli. Mix soup, Cheez Whiz and mayonnaise. Put broccoli in 2-quart casserole. Pour mixture over broccoli. Melt butter and put in dressing; add to top of broccoli. Bake at 350° for 25 to 30 minutes.
Cream together shortening, sugars and eggs. Add peanut butter. Sift all dry ingredients and add gradually to creamed mixture. Add vanilla. Roll to size of a walnut and flatten with a wet fork. Bake at 375° for 15 minutes or until brown.
Brown chops in oil in heavy frypan; remove. Add onion, soup and milk to fat in pan; blend. Set aside. Starting with potatoes, put alternate layers of potatoes and cabbage into casserole; sprinkle each layer with flour. Pour soup sauce over each layer. Place pork chops on top. Cover casserole or use foil to cover pan. Bake 1 1/4 hours in oven at 350°.
Cut steak into thin strips; combine with soy sauce, garlic and 2 tablespoons of broth. Marinate while preparing the vegetables. Cut and wash broccoli flowerets. I don't use the large stalk part of the broccoli but if you do use them, you need to peel them and cut crosswise into 1/4-inch slices. Wash, peel and cut carrots into strips or slice thinly crosswise. Cut onion.
Prepare cheesecake according to package instructions. Mix in banana slices. Place in shell. Cover with crushed pineapple. Top with Cool Whip. Drizzle with Hershey's syrup and place cherries on top. Keep refrigerated.
Mix together all ingredients (do not beat). Pour into molds and freeze just until firm. Put in popsicle sticks. Return to freezer. Makes 10 pops.
Boil squash half done; cut in halves. Remove center with spoon into mixing bowl. Cut up through squash neck. Add rest of ingredients. Mix well. Fill shells. Bake at 350° until browned. May be frozen on wax paper covered cookie sheet, then placed in freezer bags until needed.
Sprinkle salt on pickles, let stand 2 hours, then drain off. mix vinegar and sugar, boil 5 minutes, let cool, when cool pour over pickles. Put in boxes.
Spray 12 muffin cups with no-stick cooking spray. In medium bowl, combine flour, sugar and all dry ingredients. In a large bowl, whip egg whites lightly. Stir in mashed bananas, milk and corn syrup. Add flour mixture; stir until well blended.
In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add oil, milk and vanilla. Mix well and stir into dry ingredients just until moistened. Fold in the remaining ingredients. Fill greased or paper lined muffin cups 3/4 full. Bake at 375° for 20-25 minutes. Yield: 1 1/2 doz.
In 2-quart saucepan, stir together milk and whipping cream. Cook over medium heat until warm. In small bowl, stir together sugar, cocoa and cornstarch. Gradually add milk to mixture. Add remaining ingredients, except sweetened whipped cream. Continue cooking. Stir constantly until it begins to thicken. Pour into dessert dishes. Cool 30 minutes. Cover then refrigerate 2 hours. Add sweetened whipped cream and sprinkle with cocoa.
In a bowl, melt almond bark in microwave. In another bowl, melt chocolate chips in microwave. Combine two mixtures and add peanuts. Spoon onto wax paper and cool.
Drain all liquids. Heat last 5 ingredients. Cool. Pour over vegetables and chill overnight.
In blender, grind cranberries and apples together. Place in small bowl with sugar; let stand 30 minutes. In large bowl, dissolve jello in water. Stir in pineapple juice. Chill until partly molded. Fold in pineapple, cranberry mix, grapes and walnuts. Pour in a 6-cup mold or 9 x 9 x 2-inch pan. Chill until firm.
Brown meat. Add other ingredients. Cover and simmer 25 minutes or until rice is tender. Stir occasionally. Top with grated cheese if desired.
Combine all ingredients and blend. Pour into 13 x 9-inch greased cake pan. Bake at 350° for 45 minutes.