HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat and dissolve sugar and water. Add lemon juice and grated lemon rind. Freeze in freezer trays and serve over fresh fruit.
Combine flour, soda, salt, baking powder, cinnamon and nuts; set aside. Beat egg whites lightly in large mixing bowl. Add sugar, applesauce and vanilla; beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon batter into 2 well-greased and floured (or spray pans with a nonstick spray) 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until done. Cool 10 minutes before removing from pans. Turn out on rack and cool completely.
Turn dough out on a floured surface; roll dough into a rectangle 1/2-inch thick. Spread butter over dough, leaving a narrow margin on all sides. Combine sugar and cinnamon; sprinkle over butter. Sprinkle dough with raisins and pecans, if desired. Tightly roll up jellyroll fashion, beginning on long side. Pinch edge and ends to seal. Cut roll into 1-inch slices. Place slices, cut side down in a greased 9-inch cake pan (fit will be tight). Cover; let rise in a warm place 45 minutes or until doubled in bulk. Bake at 375° for 25 to 30 minutes. Store rolls in airtight container. Yields 1 1/2 dozen.
Bring water to a boil; slowly add cornmeal. Use a whisk to prevent lumping. Add cumin and pepper. Reduce the heat and cook, uncovered, for 15 to 20 minutes. Stir often. When done, polenta should be thick and pull away from the sides of the pan. Top with black beans (drained) and salsa (recipe follows).
Cream shortening and sugar, then add 3 slightly beaten eggs. Add milk gradually with flour until soft dough forms. Add vanilla and more flour until thick enough to knead on floured board. Knead until smooth. Roll out a portion at a time and cut with any shaped cookie cutter. Bake at 425° until brown.
In large kettle or Dutch oven, cook onions and garlic in margarine until tender. Stir in tomato juice, water, bouillon and parsley. Bring to a boil; reduce heat. Simmer, uncovered, 20 to 30 minutes, stirring occasionally. Ladle into 8 ovenproof soup bowls. Top with bread slices and sprinkle generously with cheese. Broil 2 to 3 minutes or until cheese melts. Serve immediately. Makes 8 servings.
Chop broccoli fine, not very much stem. Fry bacon crisp and crumble. Mix mayonnaise, vinegar and sugar. Toss well together an hour or two before serving. Chill. Serves 8 to 10.
Mix first 3 ingredients together and press into 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Pour juice from fruit into measuring cup. Mix in curry powder. Add enough water to make 2 cups of liquid. Bring to a boil. Pour over cracked wheat in bowl; let stand 30 minutes while liquid soaks in and wheat cools. Mix fruit, tuna, cucumber and green onion. Chill. Serve on lettuce.
Cream butter and 1/2 cup sugar. Beat in egg yolk, 1 teaspoon vanilla and almond extracts. Mix in flour and 1/2 cup almonds to form dough. Press into an 11-inch tart pan. Prick shell with fork and bake at 375° until golden, about 10 minutes. Cool.
Cook the noodles according to directions on package. Melt butter in saucepan and stir in flour. Add milk, gradually, and cook over low heat until smooth. Add mushroom soup, tuna, corn, pimentos, onions, 1/3 cup stuffing and spices. Add 1/2 teaspoon Tabasco sauce. Stir until heated. Make two layers of noodles, tuna mixture and cheese in casserole dish. Top with another 1/3 cup of stuffing. Bake in 350° oven until bubbly.
Mix together. Place 1/3 cup of mix in mug. Fill with boiling water.
Use a 9 x 13 or larger pan. Let cream cheese warm to room temperature. Brown hamburger (drain); add beans, taco seasoning and 1 cup of water. Cook until thick. Spread cream cheese in pan. Spread hamburger and bean mixture over cream cheese. Spread 1/2 of Cheddar cheese over mixture. Spread all sour cream over cheese spread. Rest of cheese over sour cream. Bake at 350° for 30 to 40 minutes. Let stand 5 minutes; will thicken. Can be used as a dip or eaten as a main dish.
Combine flour, salt, pepper and ginger. Dip chops in flour mixture, shaking off any excess. In large Dutch oven or deep skillet, heat butter and oil together and brown chops on both sides on high heat. Add onions and garlic; cook over medium heat until they are soft, about 5 minutes. Pour off excess accumulated fat in skillet; add beef broth, chili sauce, cider vinegar and brown sugar. Stir to combine, bring to a boil, cover and simmer slowly for 45 minutes or until chops are tender. (It may be necessary to add additional beef broth. Check the liquid level periodically and add broth when necessary.)
Mix together all ingredients, except vanilla. Boil 1 1/2 minutes, after it comes to a boil. Cool to lukewarm. Add vanilla. Beat with mixer until of spreading consistency. Enjoy!
Mix thoroughly. Bake in buttered casserole dish in 300° oven for 45 minutes.
Grease and flour bottom of pan. Mix cake mix, vanilla pudding, water, eggs, oil and baking powder for 5 minutes. In separate bowl, mix nuts, sugar and cinnamon. Put half of the nut mixture on bottom of pan, then half of cake batter. Alternate. Bake at 350° for 50 to 60 minutes.
Mix and cook ingredients in a crock-pot on low for 8 to 10 hours or high for 4 to 6 hours. One hour before serving, remove chicken, cool and remove from bone. Put back and add noodles. Cook on high for 1 hour.
Heat pie filling until bubbly. Grease and flour 9 x 9-inch cake pan. Put apricots on bottom of cake pan. Mix cake mix according to directions. Pour cake mix over apricots. Sprinkle pecans, coconut and brown sugar over cake mix. Drizzle oleo over all. Bake at 350° for 40 to 45 minutes.
Sift flour, baking powder and salt onto piece of wax paper. Set aside. Combine lemon zest and granulated sugar in blender or food processor. Grind until lemon zest is almost as fine as sugar. Cream butter and lemon sugar in mixer bowl until light and fluffy. Add eggs, 1 at a time, beating until smooth and flowing. Add lemon extract. Mix to combine (curdled appearance is fine). Add sifted dry ingredients. Mix until smooth. Transfer to greased 8 1/2-inch spring-form pan. Smooth surface with spatula. Bake at 325° on center of oven until lightly colored and wood pick inserted in center comes out clean, about 35 minutes.
Beat egg whites until stiff; fold in sugar gradually. Add flavoring. Fold in Rice Krispies and peanut butter. Thoroughly mix. Drop by teaspoonfuls on greased cookie sheet. Bake at 375° for 10 to 12 minutes. Remove cookies from pan immediately. Makes 4 dozen.
Boil 3 minutes (not chicken). Let cool. Pour over breast or turkey fillets and marinate 3 hours or longer. Cook on grill until done.
Brown sausage; drain. Add vegetables; fry until tender. Add soups and rice. Pour into casserole and bake at 350° for 45 minutes.
Mix sour cream, spinach, mayo, soup mix and green onions in a bowl. Mix well. Cover and chill for 2 hours. Serve with cut up French bread.
Melt butter, remove from heat and stir in sugar, vanilla and pecans. Sift flour and baking powder. Add to butter mixture. Form dough into 42 balls, using rounded teaspoonful for each. Flatten one end by pressing on ungreased cookie sheet and pinching top to a point to resemble an acorn. Bake in preheated moderate oven, 350°, for 15 minutes. Cool. Melt candy pieces in double-boiler pan. Dip flat end of cookies into butterscotch to a depth of 1/4-inch. Thoroughly coat melted candy with nuts. Makes 3 1/2 dozen.
Beat eggs with milk, salt and mustard. Brown sausages. Drain off fat. Place bread in a 9 x 13-inch baking pan, then sausage and then sprinkle with cheese. Pour egg mixture over bread, sausages and cheese. Refrigerate overnight. Bake in oven at 350° for 45 minutes.
Gradually add flour to eggs, beating with rotary beater. Stir in milk, melted butter or margarine and salt. Thoroughly grease a 9 or 10-inch ovenproof skillet. Pour batter into cold skillet; bake in very hot oven (450°) for about 20 minutes. Loosen pancake from skillet with wide spatula; cut into wedges. Serve with syrup. Makes 2 to 3 servings.
Combine all ingredients in electric blender. Process 30 seconds. Refrigerate for 1 week.
Beat eggs, add sugar and vinegar. Cook over low heat until thick. Remove from heat. Stir in butter and marshmallows. Cool and add fruit and whipped cream. Let stand for 24 hours.
Bring syrup and sugar to a good boil. Remove from heat; stir in peanut butter. Add noodles; mix well. Drop by spoonfuls onto waxed paper.
Melt and cool chocolate. Then cream with butter and Crisco. Then add 1/2 of sugar and mix in. Add egg, vanilla and coffee dissolved in hot water, and mix in. Then add the rest of the sugar and beat until very smooth and fluffy; several minutes. Frost cake and store in the refrigerator until ready to serve.
Cream oleo, Crisco and sugar until fluffy. Add eggs, one at a time, beating after each addition. Sift flour, baking powder and salt together. Add alternately with milk to cream mixture. Add flavoring. Pour into greased and floured loaf pan or tube pan. Bake at 325° for 1 1/2 hours.
Wash and bake medium to large potatoes, bare-skinned, in oven until done. Turn once during cooking. (Cook 1 or 2 more than needed for additional stuffing.) Cool slightly. Carefully cut potatoes in half and scoop out of the shells, leaving a thin layer of potato in the shell to give it strength. Set shells aside.
Sprinkle gelatine over water and place on low heat to cook, stirring constantly for about 3 minutes until dissolved. Mix in other ingredients in gelatine mixture and pour into mold. Refrigerate. Chicken is good, too!
Peel and slice turnips about 1/3-inch thick. Add seasonings, butter and water. Cook in covered saucepan until tender, about 45 minutes. May be cooked in microwave 7 to 8 minutes.
Stir sugar into apples and let stand 15 minutes. Mix in oil and then eggs. Mix together flour, baking soda, cinnamon and salt and stir into apple mixture. Add chocolate chips and mix (mixture will be stiff). Spoon into greased 9 x 13-inch pan and bake for 40 minutes in a 350° oven until cake tests done. Best served warm.
Drain water from peas and in it cook carrots, celery and potatoes for 1/2 hour. Drain tuna fish. Arrange cooked vegetables in buttered casserole along with peas, tuna fish and crumbs, repeating in layers. Over all pour the white sauce made from flour, butter and milk. Bake at 350° for 1/2 hour.
Combine all ingredients except cooking oil and gravy mix. Mix thoroughly. Make 1 1/2 or 2-inch meatballs. In a large saucepan, mix gravy according to package directions. Add meatballs and simmer for 1 hour and serve with rice or noodles. Serves 4.
Preheat oven to 350°. Dip chicken in mixture of melted butter, pepper sauce and vinegar; put in baking pan. Sprinkle with 1 package of dry dressing mix. Bake for 25 to 30 minutes or until browned. Sprinkle with paprika. Serve with celery sticks and Ranch salad dressing as dip.
Wash potatoes; cook in skins in boiling salted water just until tender. Drain and dice. Saute bacon in large heavy skillet until crisp. Add green onion and green pepper; saute until crisp-tender. Stir in water, vinegar, sugar and seasonings. Heat to boiling. Add potatoes and apples to skillet. Heat thoroughly, stirring gently. Serve immediately. Makes 6 servings.
Bake in unbaked pie shell at 350° for 30 minutes (until knife comes out clean). Top with egg white meringue, Cool Whip or whipped cream topping. This is a real surprise.
Cream sugar and margarine. Add egg and liquid ingredients; beat well. Add dry ingredients and mix. Fold in cranberry sauce and pecans. Pour into greased and floured loaf pan. Bake in a 350° oven for 60 to 65 minutes.
Cream margarine and Crisco together; add milk and vanilla. Add sugar 1 cup at a time; mix with mixer until creamy. More milk may be added to get desired consistency. Food coloring may be added for decorating.
Heat oil in 2 to 3-quart saucepan over medium-high heat. Add chicken and cook 4 to 5 minutes, stirring often. Remove chicken with slotted spoon; cover and keep warm. Add onion to saucepan and cook 2 minutes. Stir in next 7 ingredients and simmer 30 minutes. Stir in cooked chicken and beans. Simmer 10 minutes. Garnish with cheese and onions. Makes 4 servings.
Mix the first 4 ingredients. Add 1/2 of dried beef; mix. Roll ball in rest of dried beef. Refrigerate.
In blender or food processor container, place mayonnaise, sour cream, green onions, parsley, mustard and garlic. Process until almost smooth. Cover. Chill. Serve with fresh vegetables, crackers or chips. Makes about 2 cups.
Boil chicken or use leftover cooked chicken and cut into bite-sized pieces. Add onion, enchilada sauce, soup, salt and pepper. Line casserole dish with chips and pour the chicken broth over them. Top with meat mixture. Cover with more chips and sprinkle with grated cheese of your choice. Bake at 350° for 20 minutes or until casserole is bubbly and cheese is melted.
Peel and slice squash. Cook in boiling water for 5 minutes. Drain; put aside. Combine soup and sour cream and stir in carrots; fold in squash.
Place cabbage and water in 2-quart saucepan. Cook about 10 minutes over medium heat. Add corned beef and cook until beef is hot and cabbage is tender.
Heat oven to 375°. Remove tops and seeds from peppers. Cook 5 minutes in salted boiling water; drain. Saute onion and celery in butter. Stir in chili, rice, salt and garlic powder. Spoon mixture into peppers. Place stuffed peppers in an 8-inch square baking dish. Bake for 25 minutes. Top with cheese strips. Heat 5 minutes or until cheese melts.
Saute onion, green pepper, celery, butter, parsley, garlic powder, chives, dry mustard, ginger and cinnamon in a 3-quart saucepan. Add to sauteed mixture the flour, condensed milk, water, crab, eggs, paprika, salt and pepper and mushrooms. Cook 10 minutes or until bubbly. Add soda cracker crumbs. Turn into rectangle buttered baking dish. Cook at 350° for 15 to 25 minutes. Serves 6 to 8 people. Very rich.
Pour peaches in 9 x 13 x 2-inch pan. Place butter over the top of peaches. Sprinkle cake mix on top of butter and peaches evenly. Bake at 350° for 45 minutes to 1 hour.
Mix all ingredients well. Store in airtight container. Use 2 or more teaspoons per cup of hot water.
Cream the Crisco and sugar together. Add eggs, one at a time, then lemon flavoring. Sift together the flour, baking powder and salt. Alternate, adding dry ingredients with milk. Mix well and pour into a greased and floured tube pan. Bake at 325° for 1 1/2 hours. Freezes well.
Patty ground beef into about 2-inch patties. Brown on both sides in a large skillet. Remove from skillet. Brown flour in fat; add water slowly, stirring to keep from lumping. Add milk, salt and pepper, stirring constantly to keep milk from curdling. Add hamburger patties and simmer for about 15 minutes.
Bake pie crust for 1 minute at 400°. Mix together the remaining ingredients and pour into pie crust. Bake at 375° for 35 to 40 minutes. This is so easy and is our favorite quiche.
Fry hamburger with small onion and chili powder. Mix chili beans, tomato soup and tomato juice; bring to good boil and serve.
Combine flour, sugar, salt, celery seed and pepper in pan. Stir in vinegar gradually. Add water, mustard and onion. Cook over medium heat; stir constantly. Cook until mixture thickens (don't undercook or it will have a starchy taste). Stir small amount into beaten egg yolks; stir egg yolk mixture into the hot mixture. Cook, stirring constantly, for 1 to 1 1/2 minutes more. Add margarine; stir until thoroughly incorporated. Chill thoroughly. Fold in sour cream. Combine cabbage, carrots and green peppers. Toss lightly to blend. Yield: 8 servings. Carbohydrate 10 g, protein 3.4 g, fat 14 g, calories 172.
Wash cucumbers and slice. Soak cucumber slices in water and lime mixture, in crockery or enamelware for 24 hours. Wash 3 times in clean water, removing all lime residue. Soak in fresh ice water for 3 hours.
In a bowl, dissolve gelatin in boiling water. Break up and stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Chill until partially set. Stir in nuts.
Combine all ingredients in blender (except shell); blend at medium (whip) speed for 2 minutes. Pour into pie shell. Bake at 350° for 30 minutes.
In saucepan, cook sliced squash and chopped onion in boiling water for 5 minutes; drain. Combine soup and sour cream. Stir in shredded carrots. Fold in drained squash and onions. Combine stuffing mix and margarine. Spread half of stuffing mix in bottom of 12 x 7 1/2 x 2-inch baking dish (or something similar). Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake in 350° oven for 30 minutes or until heated through. Serves 6.
Roll into balls. Flatten and bake at 350° for 10 to 12 minutes.
Bring sugar, cocoa, butter and milk to a rolling boil. Boil for 2 1/2 minutes. Remove from heat and add vanilla. Beat for 2 1/2 minutes at highest speed.
Add boiling water to molasses. Mix and sift dry ingredients. Add wet mixture to dry. Add melted fat. Beat hard. Pour into greased pan. Bake in moderate oven (425°) about 25 minutes.
Combine all ingredients and bake 15 to 20 minutes at 350°. Very good with crackers and chips.
Combine all the ingredients and stir until well mixed. If too thick, add a little more milk. Spoon onto hot griddle and bake until golden on both sides. Serve hot with butter and syrup of your choice.
Sift dry ingredients together in a large bowl, making a well in center of mixture. Mix remaining ingredients and pour into well. Stir enough to mix ingredients but do not beat. Pour batter into 2 greased loaf pans. Bake at 350° for 1 hour. Delicious warm or cold. Makes 2 loaves.
Combine all ingredients in mixing bowl. Mix well. Turn into nonstick baking dish. Bake at 350° for 45 minutes or until light brown and "set."
Beat sugar and eggs for 2 minutes, then add softened oleo. Beat until mixed well. Dissolve soda in buttermilk and add to mixture. Stir dry ingredients together and add to mixture along with the vanilla. Cook in three layers at 350°. Cook until cake springs back in center.
Mix together ground beef, cracker crumbs, onions, salt and pepper. Press into a 13 x 9-inch baking dish. Cover and chill several hours or overnight. Cut in squares. Flour both sides and brown in a small amount of oil.
Heat first 4 ingredients until bubbly. Cook and stir 4 minutes. Remove from heat. Stir in soda. Put popcorn and syrup in brown paper bag. Put in microwave and cook 1 minute. Remove and shake. Put back in microwave for 1 minute. Remove and shake. Put back in microwave 1/2 minute and shake.
Preheat oven to 375°. Toss the shrimp for 2 minutes in hot butter over moderately high heat. Season lightly with salt, pepper and herbs. Add the vermouth and boil rapidly until liquid has almost entirely evaporated. Spread shrimp in the bottom of your pastry shell. Beat together the same amount of milk, eggs and seasonings. Add tomato paste and pour over the shrimp. Spread the grated cheese on top and dot with the butter. Bake 25 to 30 minutes.
Put roast in pan, sprinkle with onion salt; add a can of celery soup. Cover and bake at 325° until tender.
In skillet, cut up slices of sausage. Add oil and soy sauce. Fry until brown. Spread on pan. While hot, cut pieces of cheese and put on top of sausage. Ready to serve.
Combine squash, peppers, salt and onion. Cover with ice water. Soak 3 hours. Drain.
In a large mixing bowl, combine sour cream, chilies, salt and pepper; mix well. In buttered casserole dish, layer rice, sour cream mixture and cheese strips. Top with rice. Bake in 350° oven for 30 minutes. Sprinkle with Cheddar cheese during the last 5 minutes; cook until cheese is melted.
Layer ingredients in order given in a 1-quart wide mouth canning jar. Press each layer firmly in place before adding next layer.
Dissolve yeast in 1 cup water. Mix flour, sugar and salt in bowl. Add yeast to flour mixture in bowl. Knead and shape dough. Brush with egg mixture. Bake at 420° and eat.
Cook all ingredients over low heat about 2 1/2 to 3 hours. When chicken is tender, remove from pot and keep warm. Mix about 3 tablespoons flour with some chicken broth until thin. Pour flour mixture back into pot and stir until gravy thickens. Serve with mashed potatoes.
Mix sugar and cornstarch. Add eggs, one at a time. Beat well. Add sugar, salt, Karo syrup and vanilla. Then melt butter and mix well. Pour in unbaked crust. Bake at 350° for first 10 minutes, then at 250° until done or point of knife comes out clean.
Core and slice apples. Combine cinnamon and cornstarch and stir into apple juice concentrate. Heat in pan, stirring until thickened. Stir in apples, nuts and raisins. Prepare two 9-inch crusts for pie. Spoon apple mixture into crust and dot with margarine. Put on top crusts and cut slits in it. Bake at 350° for 50 minutes.
Grind all ingredients except for seasonings. Add crackers to keep it from getting too moist. Add seasoning. Cook slow on low heat, all day is good. Taste while cooking and add more seasonings as desired. Add salt and pepper as desired. Best if made the day before. Will stuff a small turkey.
Combine first 10 ingredients. Pour marinade over lamb chops and marinate overnight or 5 to 6 hours in covered bowl in refrigerator. Cook slowly over slow burning fire until center is still slightly pink. Baste with marinade as often as meat looks dry. Serves 6.
Preheat oven to 350°. Lightly spray bottom only of a 9 x 5-inch loaf pan with nonstick cooking spray or grease lightly.
Drain chicken, reserving liquid. Chop up chicken; set aside. In a 3-quart saucepan, melt butter or margarine; add onion and cook until tender, but not browned. Stir in flour, dry mustard, salt, thyme and pepper. Stir in milk and chicken broth all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in broccoli, chicken and chicken liquid. Cook and stir for 4 to 6 minutes more or until broccoli is tender and soup is heated through. Makes 6 servings.
Stir together the first 3 ingredients and bring to a boil for 5 minutes. Remove from heat and add the jello slowly. Add Coke. Mix and let stand 10 minutes, then add crushed pineapple and nuts. Refrigerate at least 4 hours.
Wash raisins in hot water and drain. Cream shortening with sugar, then add beaten eggs and milk. Combine with oatmeal and raisins and mix well. Add flour sifted with baking soda, salt and cinnamon. Beat thoroughly. Drop by tablespoon onto greased pans and bake in moderate oven (350° to 375°) for about 12 minutes. Makes about 3 dozen medium-sized cookies. Store between layers of wax paper.
Combine these ingredients and form into balls; coat with confectioners sugar. Make balls about 1 inch in size. Bake 15 to 20 minutes in 300° oven. When cool, roll again in sugar.
Crush vanilla wafers into fine crumbs; add sugar, nuts, margarine and orange juice. Mix well and shape into bite-sized balls. Roll lightly in coconut. Chill and place in an airtight container. Store in refrigerator. Yields 5 or 6 dozen.
Cut shrimp into small pieces. Add cream cheese, onion and mayonnaise. Add Worcestershire sauce to taste. Chill.
Place margarine and water in blender. Mix well with milk and sugar. Add to water and margarine. Blend until smooth.
Melt for 5 min. Add pecans & coat. Bake at 350° for 15 min.
Wash and trim vegetables. Cook in boiling salted water 8 to 12 minutes. Drain and keep warm. Melt butter in small saucepan or frying pan over medium heat. Add almonds. Cook and stir until butter and almonds are golden brown, 1 to 2 minutes. Add lemon juice, salt and pepper. Spoon over hot asparagus. Makes 6 to 8 servings. Broccoli may also be used.
Put chili sauce and jelly in slow cooker. Add wieners and simmer 2 hours.
Fry bacon; remove from skillet. Add onions to drippings. Soften over medium heat. Add remaining ingredients (except spinach). Place spinach in large bowl. Pour hot dressing over spinach. Add crumpled bacon and chopped egg; toss lightly and serve immediately. Serves 4.
Cook macaroni in boiling salted water until tender and drain. Melt margarine; blend in flour. Add milk. Cook and stir until thick. Add cheese and pepper. Stir until melted. Mix sauce with macaroni. Turn into 1 1/2-quart casserole. Bake at 350° for about 25 minutes until bubbly and browned. Makes 6 to 8 servings.