HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease cookie sheets. Sift together flour, soda and cream of tartar, set aside. Beat together butter and sugar until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture in 4 parts, beating well after each addition. Shape into balls, using 1 level tablespoonful for each ball. Place balls 2 inches apart; do not flatten. Bake on 350° for 12 minutes or until lightly golden around edges. Makes 3 dozen.
Cook chicken and take off bone. Cook noodles in chicken broth after cooking chicken. Melt oleo and blend in 3 tablespoons flour. Gradually stir in milk and cook, stirring until thick. Saute onion and pepper.
Combine first 4 ingredients and bring to slow boil, mixing frequently. Let cool to warm.
Wash beets, leaving part of stem on top and also on bottom of beets. Cover with water and boil until tender, 20 to 30 minutes at full boil. Pour off water and drain. Cool with cold water. Peel (skins fall off easily). Slice beets. Mix together sugar, vinegar, water, cinnamon sticks and whole cloves. Simmer for 15 minutes. Then add beets and boil for 5 minutes on high heat, stirring occasionally. Pack beets in sterile jars. Pour same syrup over beets to fill jars. Seal. Wait about one week before serving. Yields about 8 pints.
In skillet, cook onion, celery and garlic in melted margarine until tender. Add broth, water, potatoes, carrots and thyme. Heat to boiling. Reduce heat to low. Cover; simmer 15 minutes or until potatoes are tender. Uncover. Over medium heat, simmer 5 minutes or until broth is slightly thickened, stirring often. Sprinkle with chopped parsley before serving. Makes about 5 cups, 6 servings. Contains 140 to 150 calories per serving.
In saucepan, melt the 1/4 cup butter; stir in flour, mustard, Worcestershire sauce, lemon juice, monosodium glutamate, salt and pepper. Add milk all at once; cook and stir until mixture thickens and bubbles. Remove from heat; carefully stir in crab meat, eggs, whole kernel corn and cream-style corn. Spoon into a 1 1/2-quart casserole; sprinkle cheese over top. Combine cracker crumbs and the 1 tablespoon melted butter; sprinkle over cheese. Bake at 350° for 45 minutes or until heated through. Garnish with hard-cooked egg wedges and olive slices. Makes 6 servings.
Combine sugar, milk, cocoa and butter. Heat to boiling and boil for 1 minute. Remove from heat. Add vanilla and peanut butter. Stir in oats. Drop by spoonfuls onto waxed paper.
Dice tomatoes. Mix with basil, salt, garlic salt and crushed peppercorn and let marinate for 30 minutes. Cut bread into 1/2-inch slices. Toast bread about 2 inches from broiler until golden brown (about 15 minutes). Rub toasted slices all over their browned bodies with garlic clove. Brush the slices with olive oil and top with tomato mixture and return to 350° oven for 5 minutes.
In large skillet, cook beef over medium heat until no longer pink; drain. Add the corn and soup. Set aside 1/2 cup cheese for topping. Stir remaining cheese into meat mixture until melted. Gently stir in macaroni until coated. Transfer to a greased 8-inch square baking dish. Top with reserved cheese. Bake, uncovered, at 350° for 20 to 25 minutes or until heated through.
Boil chicken. Debone and cut up chicken. Cook broccoli according to directions. In a 9 x 13-inch pan spread broccoli in bottom. Top with cooked cut up chicken. Mix together in a bowl the 3 cans of chicken soup, mayonnaise, lemon juice and curry powder. Spread on top of chicken. Top with grated Cheddar cheese, then cook for 30 minutes in a 400° oven. Serve over rice.
Combine water, celery, onion, tomato juice, thyme, bay leaf, clam juice, chopped tomatoes, salt and pepper. Let cook, then add clams and mixed vegetables. This makes a lot. Freeze some for later.
Place all ingredients in a quart jar with a tight lid and shake well. Chill before serving. Store in the refrigerator.
Brown hamburger with taco powder seasoning packet. Do not add the water and mix with bean dip.
Fry bacon until crisp. Remove and set aside. Saute onion in bacon drippings. Mix sugar, vinegar, garlic salt, mustard and onions in saucepan and cook until blended. Pour over beans in a large casserole dish. Add crumbled bacon. Bake at 350° for about 1 hour.
Heat margarine; remove and add powdered sugar and vanilla. Stir in water until smooth. Dip cookies. Place on wax paper to cool.
Beat first 8 ingredients together. Fold in carrots and nuts. Bake at 350° for 40 minutes.
On low heat, combine jello, water and pineapple juice in a saucepan. Add marshmallows and stir until marshmallows dissolve. Cool until it begins to set. Add pineapple and cottage cheese. Whip the whipping cream and fold into mixture. Pour into 9 x 13-inch dish and chill. May be garnished with chopped nuts.
Layer lettuce, onion, peas and water chestnuts. Seal with mayonnaise. Let set at least 8 hours. Then add chopped eggs, crumbled bacon bits and grated cheese. Garnish with tomato wedges.
Mix Fritos, Wheat Chex, Cheerios, mixed nuts and pretzels. Melt oleo; mix in the seasonings. Pour over cereals. Bake at 200° for 2 hours; stir every 15 minutes. Add plenty of Accent.
Beat together canned milk, sugar, Dream Whip and vanilla until sugar dissolves. Beat in egg. Beat in margarine and Crisco. Continue beating until fluffy. Makes a large amount. Good for cake decorating.
Mix dry ingredients thoroughly. Add cold milk to make a medium batter. Drop one tablespoon of batter at a time into hot oil, 1/4-inch deep. Turn only once as a pancake; drain on a paper towel.
Preheat oven at 350°. Beat butter and brown sugar until fluffy. Add egg and vanilla. Mix in flour. Spread into ungreased baking pan (9 x 13-inch or 15 x 10-inch). Bake for 20 to 25 minutes. Sprinkle with nuts. Let cool. Chill in refrigerator until chocolate is firm.
Combine sugar, milk and butter in a large saucepan. Bring mixture to a boil, then cook for 8 minutes. Pour in kisses and marshmallow cream. Stir until well blended, until it all melts. Pour in pecans and mix well. Spoon on waxed paper.
Beat cream cheese at medium speed with electric mixer until creamy. Gradually add sugar and beat well. Stir in pumpkin, cinnamon and nutmeg. Serve immediately or cover and chill. Serve with gingersnap cookies. Yield: 5 cups.
Chop cranberries in food processor. Drain, if necessary. In a large bowl, combine pineapple, marshmallows, cranberries and pecans. Combine sour cream, powdered sugar and Cool Whip. Fold into cranberry mixture. Chill before serving. Will keep up to 5 days in refrigerator.
Mix all ingredients together except cheese. Pour half of the batter in greased skillet; sprinkle cheese over the batter. Pour rest of batter over cheese. Cook at 375° for 1 hour or until golden brown. Yields 10 to 12 servings.
Cut meat into thin, narrow strips. Combine 1 tablespoon each: cornstarch, soy sauce, sugar and 1 clove garlic. Stir in meat; let stand 30 minutes.
Combine peanuts, sugar, salt and syrup in bowl. Stir well. Cook on High 4 minutes. Stir. Cook another 4 minutes on High; stir. Add butter and vanilla and cook for 1 minute on High. Remove and add soda. Stir. Immediately pour onto greased cookie sheet; allow to cool.
Wash and stem cucumbers. Cut lengthwise in half. Place water and salt in enameled kettle. Bring to a boil. Cool. Pour over cucumbers in stone crock. Cover with plate. Weigh down cucumbers. Allow to stand 1 week. Drain. Cover with boiling water. Let stand 24 hours. Drain. Cover with boiling water. Add alum. Let stand 24 hours. Drain. Cover with syrup made of combined vinegar, sugar, celery seed and cassia oil or cinnamon sticks (tied in bag). Bring ingredients to a boil. Pour hot over cucumbers.
Mix butter, milk and sugar in saucepan, place over medium heat and stir. When mixture begins to boil, cool 8 minutes, stirring constantly (I use timer on my stove). Remove from heat. Add chocolate chips and marshmallows. Whip until dissolved. Add vanilla and nuts. Pour into buttered dish.
Brown the beef and pork. Add the sauce, sugar and onion. Put into a greased casserole dish. Pour cheese over the top. Put biscuits on top of cheese. Bake at 375° for 30 to 35 minutes.
In an 8-inch round cake pan evenly spread slightly softened vanilla ice cream. Cover with plastic wrap and freeze until firm, about 2 hours. Repeat in another pan with chocolate ice cream. In a small bowl, combine cookie crumbs and peanut butter. Set aside.
Just before serving, place sherbet in a punch bowl. Add remaining ingredients; stir until sherbet is almost dissolved.
Mix well. Use 2 teaspoons of mixture to 1 cup of boiling water.
Mix brown sugar, butter and vanilla. Add flour and thoroughly mix. Add chocolate chips. Add nuts, if desired. Spread in cake pan and bake 25 to 30 minutes at 350°.
Preheat oven to 375°. Lightly grease 9 x9 x2-inch baking dish or pan. Combine dried fruits and water in small saucepan. Bring to boil; lower heat and simmer, stirring occasionally until water is absorbed, about 5 minutes. Let cool. Stir lemon rind and juice and walnuts into apricot mixture. Combine flour, soda, salt, oats and brown sugar in large bowl. Stir in melted butter; mixture will be crumbly. Reserve 1 cup crumb mixture. Pat remainder evenly over bottom of prepared pan. Spoon apricot mixture evenly over crumb base. Sprinkle with reserved crumb mixture. Press lightly. Bake 25 minutes. Remove to cool on rack. Wrap in waxed paper or foil pockets. Refrigerate to make ready to travel or send in college Care packages.
Melt margarine and pour into 9 x 12-inch dish. Sprinkle rice into bottom of dish. Lay chicken on rice. Pour soup and water over chicken. Cover and bake at 375° for 1 hour.
Wash beans, cut beans into length of pint jars, keep jars hot. In each jar place 1 dill head, 1 clove of garlic and 1 whole pepper. Pack beans, leaving 1/2 inch headspace. Heat water, vinegar and salt to boiling. Pour over beans and leave 1/4 inch headspace. Put plastic knife down in jars to get air bubbles out. Wipe rims of jars, put hot lids on and tighten. Put in water bath. Keep water at 185° for 10 minutes. Use meat thermometer to check temperature of water periodically to make sure temperature stays at 185°. Makes 7 pints.
Marinate fillets in orange juice for 30 minutes. Mix citrus pepper with flour to taste. Roll fillets in flour. If flour runs out, make more! Deep fry in oil.
Combine first 5 ingredients in a large mixing bowl. Combine flour and next 4 ingredients; add to egg mixture. Beat at medium speed with electric mixer 1 to 2 minutes. Spoon batter into a well-greased and floured 10-inch tube pan. Bake at 350° for 1 hour or until pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Brush cake with glaze.
Saute onions and peppers in butter and margarine. Mix onions and peppers with stuffing, water, butter and salt in small bowl until well blended. For moist stuffing, add a little more water. Split chops to prepare for stuffing. Insert stuffing in chops and place them in lightly buttered baking pan. Bake for 30 minutes covered and 30 minutes more uncovered at 325° or cook on charcoal grill for 1 hour.
Mix together pineapple, flour and eggs. Place in baking dish. Spread cubed bread over top. Bake in oven at 350° for 20 to 30 minutes. Serves 4.
Boil water, cloves, cinnamon sticks and sugar for 10 minutes. Take out cloves. Add orange juice, lime juice and pineapple juice.
Place hot water in a large bowl. Add sugar and salt. Cool to lukewarm. Sprinkle yeast and sugar over 1/2 cup lukewarm water. Stir. Cover and let stand until foaming and doubled in volume. Add to cooled water and sugar mixture. Add egg, 3/4 cup cheese and enough flour to make a firm dough. Toss onto a lightly floured board. Knead lightly until smooth and easy to handle. Form into balls. Arrange on a buttered cookie sheet. Cover and let rise until tripled in size. Bake at 375° for 15 minutes. Brush with butter. Sprinkle with grated cheese and return to oven until cheese is melted.
Combine water, sugar and candies in a large kettle. Bring mixture to a boil. Simmer until candies are dissolved. Reserve; add food coloring, if desired. Drop apples into slightly salted water; drain. Add apples to syrup and simmer apples until slightly tender. Pack mixture into sterilized jars. Cover with syrup and seal.
Mix graham crackers, sugar and margarine. Press in pie pan. Bake 5 to 8 minutes. Beat jello with cold milk (5 minutes). Add cream cheese, softened. Blend. Pour in cool crust and top with cherry pie filling. Cool in refrigerator for 4 to 6 hours.
Depending on size of cabbage head, use 1/2 to whole cabbage. Mix all ingredients until well moistened.
Heat oil until hot in a 6 to 10-quart Dutch oven. Brown roast on all sides until nicely browned. Brown onions in oil; leave onions in pan. Pepper all sides of roast until evenly covered. Put water in pan until it raises halfway up the roast. Add beef bouillon (number of cubes/number of cups of water). Let come to a boil, then reduce heat. Cover and let simmer. Cook 4 to 5 hours. It is done when you try to lift the roast from the pan and it falls apart.
Sprinkle roast with salt, pepper, lemon pepper and garlic salt. Can also add Worcestershire sauce. Let set in pan 1/2 hour prior to cooking.
In saucepan, combine soup, cheese and onion. Heat until cheese is melted. Stir. Blend in mayonnaise and remove from heat. In small pan, sprinkle gelatin over water on low heat until dissolved. Stir into soup mixture and add celery and crab meat. Pour into a 6-cup mold and refrigerate at least 6 hours. Unmold on plate and serve with crackers.
Dice tomatoes and onion. Chop lettuce, then mix all ingredients. Serve immediately or chill. Quantities of ingredients can be changed according to individual taste.
Mix together, then pour in freezer bucket. Fill with whole milk. Add peaches, bananas, etc.
Mix sausage, Bisquick, Cheez Whiz and milk together. Roll into balls. Bake at 400° for 15 to 20 minutes.
Spread sliced apples in buttered baking dish. Cover with sugar; sprinkle with cinnamon. Mix flour and brown sugar; cut in butter until it resembles coarse cornmeal. Cover apples with mixture. Bake for 30 minutes at 325°.
Place deer meat into crock-pot. Mix together remaining ingredients in a small bowl. Pour over deer meat. Cook on low for 12 hours or on high for 6 hours.
Blend slowly the first 5 ingredients, then blend well. Pour into greased tube pan. Bake 35 minutes at 350°. Cool 10 minutes, then place on cake plate. Prick large holes with meat fork deep in cake. Saturate cake in mixture of the apricot nectar and sugar that have been mixed well together. Let refrigerate 2 days.
Melt margarine, add eggs and stir. Add remaining ingredients, except chips and pecans. Line unbaked pie shell with chips and pecans. Pour mixture over chips and pecans. Bake at 350° for 35 to 40 minutes.
Cream oil and sugar and add eggs one at a time alternately with the ingredients sifted together (flour, salt, soda, cinnamon and nutmeg). Add mixture of diced apples, nuts and vanilla. Bake in tube pan or oblong pan at 350° for 1 hour. Grease and flour pan.
Preheat oven to 325°. Melt margarine and cool. Add remaining ingredients; pour into pie shell. Bake 40 minutes.
Cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift flour with salt. Add flour alternately with milk to creamed mixture, beating after each addition. Add coconut, lemon and vanilla flavorings. Pour into a greased and floured pan. Bake at 325° for 1 1/2 hours or until cake is done. Cool 10 minutes then remove.
Arrange potatoes, peel side down in baking dish. Mix ingredients together. Brush on potatoes. Bake at 375° for 50 minutes or until done.
Heat oven to 375°. Brown ground beef and onion; drain. Stir in barbecue sauce. Lay one pie crust on bottom of ungreased pizza pan. Top with ground beef mixture. Lay sliced cheese over this. Top with ground beef mixture. Lay sliced cheese over this. Top with pie crust. Seal edges and sprinkle with sesame seed. Bake at 375° for 20 to 25 minutes or until brown. Let stand 5 minutes before serving.
Sift together the first 4 ingredients. In separate large bowl, cream the butter. Gradually add the sugar, creaming well. Blend in the unbeaten eggs, one at a time, beating well after each addition. In a third bowl, combine the buttermilk and vanilla extract. Add third bowl ingredients and first bowl ingredients alternately to cream mixture, beginning and ending with dry ingredients. Turn into 10-inch tube pan, greased and floured. Bake at 325° for 60 to 65 minutes, until cake springs back when touched in center.
Grease an 8-inch pie plate. Spread cut berries in it and sprinkle 1/2 cup of sugar over them. Beat egg. Add 1/2 cup of sugar; mix thoroughly with flour, melted butter and oil. Beat well. Fold in nuts. Pour this batter over berries. Bake at 325° for 45 minutes or until brown.
Mix together honey and peanut butter. Gradually stir in nonfat dry milk. Mix well. Roll into a log and slice. Great snacks for children.
In a bowl whisk together the vinegar, the honey to taste, the Worcestershire sauce, the garlic paste, the mustard, salt and pepper. Add the oil in a stream, whisking and whisk the dressing until emulsified. Add the lettuce, spinach, tomatoes, mushrooms and toss the salad well.
Clean peppers (take out seeds), then cut into chunks. Heat oil and saute peppers until tender. Don't overcook. Serve while hot.
Line square pan (8 x 8-inch) with heavy-duty foil. In small microwaveproof bowl, combine vanilla milk chips and shortening. Microwave at High for 1 minute or just until chips are melted and smooth when stirred. Pour about half of vanilla mixture into prepared pan. Set aside remaining vanilla mixture.
Combine first 3 ingredients and put into spring-form pan. Whip cream cheese. Add each item, one at a time. Beat until smooth. Add to pan. Bake 50 to 60 minutes, until it tests done, at 300°. Top with fruit if desired.
*Can use carrots, green onions, broccoli, cauliflower, red and green bell pepper, olives, squash, tomatoes, etc.
Preheat oven to 400°. In a large bowl, measure all ingredients except frosting. With mixer at low speed, beat just until blended, scraping bowl constantly with rubber spatula. Increase speed to medium and beat 3 more minutes. Drop batter by heaping teaspoonfuls onto cookie sheets. Bake 8 to 10 minutes. When cool, top with frosting. Decorate with colored sugars, if desired.
Combine all ingredients in a saucepan. Bring to a boil. Yields 1 1/4 cups. Brush on any meat near end of cooking in broiler or barbecue.
Brown 4 pork chops on both sides. Spray casserole with Pam. Slice potatoes in casserole. Pour 1/2 can cream of mushroom soup on potatoes. Place pork chops on potatoes. Slice onion on top of chops. Pour rest of soup on top of onions. Bake in 350° oven for 1 hour.
Spray pan with cooking spray; set aside. In a large bowl, mix flour, sugar, cocoa, cornstarch, baking soda and salt. In another bowl, using a fork, mix egg whites, water, corn syrup and vanilla. Add to flour mixture. Pour into pan. Bake at 350° for 35 minutes. Cool.
Butter baking dish. Drain broccoli well (may need to precook). Make a sauce with the soups, mayonnaise, lemon juice, curry powder and shredded cheese. Lay broccoli on bottom of dish. Lay partly cooked chicken on top and pour sauce over. Top with bread crumbs, if desired.
Mix oatmeal, margarine, soda, flour and brown sugar and divide into 2 parts. Spread 1/2 on bottom of 9 x 13-inch cake pan. Cook dates, white sugar and water to make filling and place on top of bottom layer. Spread remainder of crumble crust on top. Bake for about 20 minutes at 350°.
Mix flour and shortening well. Add beaten egg and milk. Mix well and roll out. Cut into squares and drop into boiling broth. After all dough is added to broth, reduce heat and cook for 10 to 15 minutes, occasionally stirring so as not to stick to bottom of cooking pan.
Salt and pepper the ground meats. Brown the pork ground meat, then the beef. Add onion, bell pepper and celery. Cook until vegetables are tender. Add mustard, Worcestershire sauce, liquid smoke, tomato sauce, barbecue sauce, ketchup and garlic powder. Simmer with 1/2 cup of water for 1/2 hour. Add beans and simmer 10 minutes more.
Bake in greased single loaf pans at 325° for 1 1/2 hours. Makes 2 loaves.
Cream sugar and butter. Add eggs, one at a time, beating after each one. Add hot water. Sift soda with flour. Alternate flour and buttermilk when adding to the cream mixture. Add vanilla. Bake for 2 hours at 300°.
Put frozen corn in blender with 1/4 cup water and chop. Put chopped corn in pan and add the butter, milk, salt and pepper. Cook on low, stirring regularly to keep it from sticking. Cook between 45 to 60 minutes.
Cook broccoli and onions; drain. Place in a 2-quart casserole dish. Melt butter, blend in flour, add milk and cook until it thickens; reduce heat. Add cream cheese and 3/4 of Cheddar cheese. Pour sauce over broccoli and mix. Top with remaining cheese. Cut bread into large cubes, dip in melted butter. Place on top of casserole. Bake 1 hour at 350°.
Brown and drain ground meat. Put back in skillet and soften onion and meat; add Cheddar cheese. Cook into meat and heat until cheese melts into meat. Heat tortillas in microwave until soft. Place soups and green chilies in double boiler and heat with milk and 1 pound Velveeta cheese. Pour over tortillas. Cook 20 minutes at 400°.
Saute bacon, green peppers, onion and celery. Add tomatoes, cabbage, salt, pepper, garlic salt and enough water to cover. Simmer until cabbage is done.
Clean and cook shrimp. Drain syrup from pineapple into a saucepan. Cut pineapple slices in half and reserve. Add brown sugar, vinegar, soy sauce and 1 cup water to pineapple syrup. Bring to boil. Combine cornstarch and 1/4 cup water. Add to sugar mixture. Cook stirring constantly until thickened. Add green pepper, pineapple and tomato wedges. Cook 2 minutes. Add shrimp and cook to heat shrimp through. Serve immediately.
Brown hamburger and onion. In large pot, combine browned burger and onion with remaining ingredients. Cook 2 hours on medium to medium-low heat. Serve over Fritos corn chips and top with shredded cheese, sour cream, olives, tomatoes and lettuce.
Beat all ingredients together over moderate to high heat until the mixture thickens and comes to a boil. Continue beating over low heat for 2 minutes until mixture looks translucent. This cream filling can be used as a cake frosting, dessert crepe filling or sweet spread for scones and biscuits.
Cut all sausage across the link into 1/4 inch slices. Brown sausage in a large skillet. When sausage is done, remove from skillet, saving the grease.
Peel the bananas. Cut into small pieces. Place bananas and milk in blender. Blend for 30 seconds. Add the cottage cheese and sugar. Blend for a further 30 seconds. Pour into chilled glasses and sprinkle with cinnamon. Serve immediately. Serves 4.
Put the chocolate chips on the dough. Turn on the oven. Put the whole pile on the cookie sheet and put in a very hot oven. Cook about 40 minutes.
Grease a 9 x 13-inch pan. Spread layer of sauce in bottom of pan. Layer remaining ingredients in order given, as many layers as desired. Use all the sauce. Pour 1 cup water over all. Cover with foil and bake at 350° for 1 hour. Remove foil and bake another 15 minutes. Serve with hot French garlic bread.
Peel and thinly slice the onions into rings. Saute in vegetable oil until just tender. Set aside. Brown ground beef (hamburger); drain. Blend in salt and pepper. Add green pepper and brown about 3 minutes longer.
Chill the cooked vegetables. (If in a hurry can use drained, canned mixed vegetables or leftover vegetables.) Combine the chilled cooked vegetables and celery and onions; add seasonings and lemon juice. Mix gently with 2 spoons or salad tossers. Add just enough mayonnaise to mix well with all ingredients. Place on romaine or lettuce leaves; garnish with egg and beet slices and lots of parsley. Serve chilled. Good with any meat, fowl or fish for lunch or dinner. (An oil and vinegar dressing can be substituted for lemon juice.)
Line cookie sheet with foil (edges turned up). Coat lightly with oil. Line pan with saltine crackers.