HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together egg yolks and water 5 minutes with rotary beater. Add sugar and beat 4 minutes. Sift together flour and salt. Stir gradually into egg yolk mixture, keeping the mixture smooth. Blend in lemon extract. Beat until frothy 4 egg whites. Add cream of tartar and continue beating until stiff enough to hold a peak. Fold into egg yolk mixture. Pour into ungreased tube pan. Bake 60 to 65 minutes in slow oven (325°). Invert pan and cool. Remove from pan.
Cut wings in half at joints. Discard tips. Combine picante sauce, catsup and honey. Pour over chicken. Refrigerate at least 1 hour, turning once. Take chicken out of marinade and place on broiler pan. Bake at 375° for 30 minutes. Baste with marinade, turn and bake, brushing with marinade every 10 minutes until tender; about 30 minutes.
Rinse chicken; pat dry. Cut into serving pieces. Brown in oil in skillet; drain. Place in stockpot with water to cover. Add salt, pepper and onion. Simmer, covered, until chicken is tender. Combine flour and 1 teaspoon salt in medium bowl. Cut in shortening until crumbly. Stir in eggs and enough milk to make soft dough. Roll out on floured surface to 1/8-inch thickness. Cut into 2-inch squares. Remove chicken from stockpot, reserving stock. Set aside. Bring reserved chicken stock to a boil. Drop in dumplings, one at a time. Cook for 20 minutes or until tender. Return chicken to stockpot. Simmer until heated through.
Cream together until fluffy the shortening, sugar and eggs. Beat 5 minutes at high speed on mixer or by hand. Sift together all dry ingredients. Mix in alternately with water and vanilla, using low speed on mixer. Bake at 350° for 35 minutes.
Beat together cream cheese, sour cream and horseradish until smooth. Add scallions, dill, paprika and lemon juice; stir well. Gently fold in crabmeat. Pour into buttered souffle dish and bake at 350° for 30 minutes or until bubbling. Serve at once with tostados.
Combine and blend oil, sugar, vinegar and salt. Squeeze excess juice from kraut. Cut kraut some if it is the shredded kind. Place kraut in large bowl and loosen with a fork; add chopped vegetables. Pour the oil, sugar, vinegar and salt mixture over the kraut mixture. Cover bowl and refrigerate at least 6 hours. The longer this salad stands, the better it tastes. This will keep in the refrigerator for 2 or 3 weeks.
Mix all ingredients except soup and roll in balls. Add soup and 1 can water over meatballs. Bake in dish at 350° until done.
Cream together the shortening and sugar, then add eggs. Sift together the first seven ingredients and add alternately to the sugar mixture with the sherry. Add nuts, raisins, dates and figs. Chill overnight in refrigerator. Drop by teaspoonful onto greased cookie sheet and bake for 12 to 15 minutes in a 350° oven.
Blend flour into oil, stirring constantly over medium heat and brown. Add water gradually and cook until thick and smooth, stirring constantly. Add remaining ingredients, except rice. Add shrimp last. Cover and simmer 20 minutes. Serve over rice with crackers. Very, very good.
Saute broccoli in olive oil until al dente. Add garlic, peppers, basil, salt and pepper. Stir 1 minute. Add chicken broth. Simmer until capellini are tender. Toss pasta with sauce. Sprinkle with cheese and toss lightly.
Dissolve Jell-O in boiling water. Stir in cold water. Chill until partially set. In mixing bowl, combine the chilled Jell-O and pudding. Beat 2 minutes at medium speed; chill until mixture mounds when spooned. Fold in apples, celery and nuts. Pour into a 7 or 8 cup mold. Chill until firm or overnight. Makes 10 or 12 servings.
Simmer onions, garlic and peppers in olive oil until onions are golden in color. Add all other ingredients and stir well. Just simmer on low heat for at least an hour or a little longer is better. Don't let it bubble too much just a slow simmer. Add water if too thick.
Combine ground beef, liver, mustard, salt and pepper until well blended. Add crumbs and egg; mix well. Shape into one-inch balls, using rounded teapoon measure for each. Cover and refrigerate overnight.
Chop tomato into small pieces. Finely slice green onions, including tops. Combine all ingredients and mix well. Allow flavors to blend overnight.
Brown sausage; drain. Add onions. Cook until tender. Stir in water and oregano; bring to full boil. Stir in rice and parsley (if used). Cover, remove from heat. Let stand 5 minutes then fluff with fork. Stir in processed cheese spread until melted. Makes 6 servings.
Cook chicken, onion, green peppers and celery together. Remove chicken from stock; strain stock. Cook spaghetti in stock; drain. Reserve stock. Add cubed chicken to cooked spaghetti. Add tomato sauce and soup and blend. Stir in cheese. Pour into 9 x 13-inch pan. Sprinkle cheese on top. If dry, add some stock. Bake at 350° for 30 minutes. Serves 16. Halve ingredients for family.
Chop artichokes and mix with other ingredients. Bake at 350° for 30 minutes. Serve with crackers and chips.
In a small bowl, combine the flour and cheese. Stir in milk and mayonnaise, just until moistened. Fill 5 greased muffin cups 2/3 full. Fill empty cup halfway with water. Bake at 425° for 17 to 20 minutes.
Put flour, salt and pepper in a plastic bowl with a lid. Add meat and shake. Brown meat in margarine. Dissolve bouillon in water. Pour over meat and add Worcestershire sauce and mushrooms. Simmer for 2 hours. Add sour cream. Serve over egg noodles.
Layer 1 slice of turkey, 1 slice ham, 1 slice tomato and 1 spear broccoli on each muffin half.
Combine all ingredients and pour in unbaked pie shells. Bake at 375° until firm and brown. Makes 2 pies.
In medium bowl, combine the cauliflower, garbanzo beans, celery and chopped onion. In small bowl, combine yogurt, mayonnaise, Parmesan cheese and sugar. Mix well. Pour over cauliflower mixture and toss gently. Cover and chill 3 to 24 hours.
Mix the first 5 ingredients, then add lemon juice slowly. Pour into graham cracker crusts. Chill. Makes 2 pies.
Wash cauliflower and break into flowerets. Place into baking dish with little water. Microwave just until crisp; drain. Combine tomatoes with eggs. Pour over cauliflower. Spoon soup over tomatoes. Sprinkle cheese and oregano over soup. Bake at 350° for 30 minutes or until custard is set.
This sauce is wonderful over spare ribs cooked either over charcoal or in oven. Combine tomato sauce, wine vinegar, minced onion, Worcestershire sauce, celery seed, dry sherry, salt, pepper, garlic, and Griffin's Waffle Syrup. Combine all ingredients and use to baste ribs as they cook.
Melt butter and put in a large mixing bowl. Empty pumpkin into bowl. (Use the pumpkin can to measure milk.) Pour the canned milk into the pumpkin can and add enough regular milk to make 3/4 can full. Pour into bowl and mix with mixer on low speed. Continue to add the remaining ingredients until all are mixed well. You can add more spices, if desired. Pour into pie shells (2 to 3) and bake on 400° for 15 minutes, then at 350° for 45 minutes.
Preheat the oven to 400°. Lightly grease a 9 x 11 x 2-inch baking dish. In a shallow bowl or pie pan, combine the bread crumbs and Parmesan cheese. In another shallow bowl, beat together the egg and water. Dip the eggplant slices in the egg mixture, then into the crumb mixture. Place the slices in a single layer in the prepared baking dish. Drizzle the oil over the top. Bake for 30 minutes or until golden and tender. Pour the tomato sauce over the eggplant, then sprinkle with the Mozzarella cheese. Bake another 7 to 10 minutes or until the cheese has melted. Serve with a lettuce and tomato salad and crusty bread. Serves 4. Preparation time: 15 minutes. Cooking time: 37 minutes.
Boil whole cabbage in pot of water. Slowly peel whole leaves off as they become pliable. In a large bowl, mix together ground beef, green pepper, onion and rice. With leaves still warm, wrap around meat mixture and secure with a toothpick.
Combine crabmeat and cheese. Blend in onion, lemon juice and salt. Add 1/2 cup walnuts, mixing well. Turn mixture out on foil. Shape into 4 logs. Roll into remaining nuts until surface is well coated. Chill until firm. This freezes very well. Recipe makes enough for 2 boxes crackers.
Melt the 2 candies together in a double boiler or microwave. Stir in the peanuts. Drop by teaspoonfuls onto waxed paper. Allow to cool. Refrigerate.
Mix until fluffy and spread on cooled 9 x 13 x 2-inch cake. Halve recipe to frost an 8 or 9-inch square cake.
Mix oil, sugar and eggs; beat well. Add flour, spices and vanilla. Fold in apples, raisins and nuts. Bake at 350° for 1 hour.
Mix sugar, spices and salt. If apples are very tart, use additional sugar (up to 1 cup). Grease a 1 1/2-quart casserole. Put in 1/3 of the crumbs, then half of the apples. Sprinkle with half of the sugar mixture. Repeat. Mix water, lemon juice and rind; pour over. Put on remaining crumbs and dot with butter. Cover and bake in moderate oven (350°) for 1 3/4 hours. Serves 6.
Sift together sugar and flour. Combine with beaten egg. Stir rhubarb into mixture. Pour into unbaked pie crust. Cover with another crust or lattice crust. Bake in 400° oven for about 35 minutes.
Cook brownies as directed on package. Mix pudding as directed on package. Mix 3/4 of Cool Whip with pudding. Layer brownies, Cool Whip pudding mixture and repeat until all is used. Top with layer of Cool Whip. Sprinkle with crushed Heath bar and top with cherries. Use a decorative see through bowl for effect.
Stir together first 11 ingredients. Chill 1 hour. Serve on lightly toasted bread with lettuce.
Combine first 5 ingredients in a blender and mix well. Turn into an ungreased 9 or 10-inch pie or quiche pan. Add meat or shellfish, poking into the batter. Top with onions, mushrooms and cheese. Bake until top is golden, about 45 minutes. Let stand 10 minutes before serving.
Beat egg white until stiff. Add brown sugar and pecans. Drop on buttered cookie sheet and bake at 250° for 30 minutes.
Place seasoned chicken in greased 9 x 13-inch pan. Bake 30 minutes in 450° oven. Remove chicken from pan. Add everything else to pan except broth. Bring broth to boil before adding to pan. Stir together. Place chicken over rice in pan. Cover tightly with foil. Bake 1 hour or until rice is cooked and chicken is tender.
Brown hot dogs in oil, onions and garlic also. Add tomato sauce and water. Let simmer until desired thickness. Add cabbage 1/2 hour before you add potatoes. Add all ingredients and cook until potatoes are done. Keep ingredients covered while cooking cabbage, then uncovered for potatoes and rest of ingredients.
Combine Swiss cheese, onion and mayonnaise in a bowl. Lightly grease baking pan; add cheese/onion mixture. Top with Parmesan cheese. Bake in oven at 325° for 40 to 45 minutes. Makes 4 cups. Serve with assorted crackers, breads or chips.
Place squash, peppers, pimento and onions in a large container; sprinkle with 2 tablespoons salt. Let stand 1 hour. Wash well to remove salt; drain.
Cream butter and sugar. Beat in eggs. Add vanilla extract, baking powder, dates and pecans. Pour in greased tube pan. Bake 45 minutes to an hour at 300°.
Place macaroni in a 2-quart pan of boiling water with a dash of salt. Let cool for 10 to 12 minutes. Drain macaroni. Pour in a mixing bowl with diced, cooked ham, cheese, green pepper, butter and milk. Stir vigorously and pour into a casserole dish (about 8 x 11 x 2-inch) and cover with glass lid. Let cook in oven at 350° for 15 minutes. Remove and let cool. Garnish with parsley and ready to serve. Will serve 6 to 8 adults.
Mix cabbage and salt together and let stand 30 minutes. Squeeze out all the liquid. Heat butter or margarine in deep skillet; add cabbage, sugar and pepper. Cook over low heat until cabbage is done, stirring very frequently. Add noodles and toss to blend.
In blender or food processor fitted with steel blade, process tomatoes, chiles and garlic until coarsely chopped. Turn into medium-size bowl and add remaining ingredients. Chill before serving. Spicy and light, great with tortillas, guacamole, chips and grilled hamburgers.
Combine cream cheese and mozzarella. Beat until well blended. Add remaining ingredients except pecans. Beat until well mixed. Shape into a large ball and roll in chopped pecans. Cover with plastic wrap until serving time.
Place hash browns in Pammed Pyrex dish. Mix other ingredients and pour over potatoes. Cover with crushed corn flakes. Bake at 325° for 45 minutes or until potatoes are done.
Use same size chili and jelly jars. Heat until hot dogs are tender. Can be cooked in a crock-pot. Can substitute little smoked sausages for the hot dogs.
Grease Bundt pan. Sprinkle with pecans. Combine white sugar and cinnamon. Cut biscuits into quarters and coat with mixture. Drop quarters into Bundt pan. Melt butter and add brown sugar. Keep stirring until carmel-like. Pour over biscuits. Bake at 350° for 30 to 40 minutes. Cool 10 minutes and serve.
Add enough melted white chocolate to the vanilla malted milk to form a very dry ball. Set in refrigerator until it crystallizes. Dip in melted coating chocolate.
Scald milk, sugar, margarine and salt. Cool to lukewarm. Dissolve yeast in warm water. Sift flour, cinnamon, nutmeg and cardamom.
Mix sugar and flour; gradually add water and vinegar. Cook until flour thickens mixture and doesn't taste floury. Add mustard immediately. Cool slightly and add 1 1/2 cups store mayonnaise. Good dressing for garden lettuce, potato salad, macaroni salad, etc. Especially good on layered salad. Be sure and add 1/4 cup mustard; it gives the flavor.
Fry beans in small amount of shortening; toast or fry tortillas. Spread beans on tortillas. Place on baking pan. Add peppers and top with cheese. Bake in 425° to 450° oven for about 3 minutes. Serve hot!
Cream butter and sugar together. Mix in pecans, vanilla and flour. Shape into balls. Bake at 300° for 20 minutes. Roll in powdered sugar.
Cover rectangular cookie sheet with 2 layers of aluminum foil. Season meat with salt, pepper and soy sauce as desired. Shape into large patties and place on pan. Top each patty with sliced potatoes, carrots, onions and 1 pat of butter. Cover hobo stacks with aluminum foil and seal edges. Bake at 400° for 45 minutes to 1 hour. Makes 6 servings.
Stir together all ingredients. Sprinkle with cheese. Refrigerate. Serve with taco shells.
Brown sausage and ground beef together and drain. Break or dice cheese into a large bowl and put in microwave on Medium-high until melted. Mix meat with melted cheese and add salsa.
Mix all ingredients, except potato chips, with cooked noodles. Place in a baking dish. Top with crushed potato chips. Bake until bubbly hot, about 30 minutes, at 350°.
Grease casserole dish. Alternate a layer of crushed crackers with drained apricots, brown sugar and a dash of cinnamon. When layers are completed, pour butter and apricot juice over the top. Bake in a preheated oven at 300° for 30 to 45 minutes.
Cream all ingredients except potatoes and cheese. Mix in saucepan over low heat till well blended. Stir in potatoes. Spread into a 13x9-inch glass baking dish, spread cheese on top. Bake at 350° for 1 hour or until cooked clear through.
Preheat oven to 425°. Combine dry ingredients in large mixing bowl. Combine yogurt, milk, eggs and butter in mixing bowl. Stir liquid into dry ingredients. Stir in berries just until combined. Divide batter among 12 buttered 2 3/4-inch muffin cups. Sprinkle each muffin with some of the orange sugar and place pan in oven. Reduce oven temperature to 400°. Bake 20 to 25 minutes or until muffins are golden. Cool muffins in pan on wire rack for 5 minutes. Remove muffins from pan.
Sift together flour, sugar, salt and corn meal. Add onion. Combine egg and milk. Stir into flour mixture. Mix well. Drop mixture from a teaspoon into hot oil and fry until lightly browned.
Slice venison in steaks and season. Wrap a bacon strip around each steak; hold with toothpicks. Place in bowl and pour Italian dressing over meat. Marinate for 24 hours.
Wash cabbage; discard any wilted or discolored leaves. Cut cabbage in eighths and remove core in each section. Shred cabbage and carrots in a food processor until finely chopped. Place in a mixing bowl and blend in dressing.
Drain salmon, keeping 2 tablespoons of the liquid. Mix salmon, egg and onion in mixing bowl until mixture is sticky. Stir in flour. Add baking powder to the 2 tablespoons of reserved liquid. Stir into salmon mixture. Form into small patties, using hands.
Saute onions in butter until brown; add broth and pepper. Cover and simmer for 30 minutes. Put in soup bowls; top with toasted French bread and cheese. Bake until cheese melts.
Mix confectioners sugar, butter, peanut butter and graham cracker crumbs. Press into a 9 x 13-inch pan. Melt chocolate chips and spread on top. Refrigerate for a few hours.
Mix together the eggs, beaten with salt and pepper, Worcestershire sauce, dry mustard, milk, onion and green pepper. Mix well.
Heat oven to 350°. Combine milk, sugar, eggs, biscuit mix, margarine and vanilla in blender. Blend on low speed for 3 minutes. Pour into a greased 9-inch pie plate. Let stand for 5 minutes. Sprinkle on the coconut. Bake 40 minutes. Serve warm or cool on a wire rack. Serves 8.
Grease a 9 X 13 pyrex baking dish. Grate 4 cups cheddar cheese. Cook noodles as directed. A layer of noodles first, salt and pepper (a pinch will do). Cover with layer of cheese, pour milk up to the level of 1st layer. Repeat above for 2nd layer. Cook in 400° or 425° oven for 40 - 50 minutes. Cool and enjoy! Serve with coleslaw and warm buttered dark rye bread.
Peel avocado, remove pit and mash. Blend in other ingredients and beat until light and creamy.
Cook beans in 1 teaspoon bacon grease for 10 minutes. Drain. Layer 1/2 of beans in bottom of casserole dish. Layer 1/2 of green peas; dot with butter and add onions. Repeat layers. Cover with mushroom soup. Sprinkle onion rings on top and bake at 350° for 20 minutes.
Mix together ground beef, rice, onion, salt and pepper. Form into small balls. Place soup in baking dish and add balls. Spoon soup over balls. Cover and bake 1 hour or until done at 350°. After 1/2 hour or so, uncover and turn balls so they don't dry out. Good with mashed potatoes.
Cut chicken breasts into 1-inch wide strips (after rinsing and trimming away any fat). In bowl, stir together with whisk or fork the cornstarch, flour, baking powder, salt, pepper, water and egg. Mix in basil and minced garlic clove. Heat oil (2 to 3 inches deep) in large pot. When oil is hot, place several of the chicken strips (after dipping into the batter) into the oil. Fry until golden. Drain on paper towels. Repeat until all chicken is batter dipped and fried. (You can also use this batter to deep-fry zucchini, carrots, mushrooms, onions, etc.) Serves 5 to 6 people.
Mix egg and sugar, then add juice and boil 3 minutes. Add jello and boil 5 minutes. Cool good. Add whipped cream and mix good. Put in pie shell. Chill.
Mix egg yolk and cream cheese together with hand mixer. Cut of crust of white bread and discard. Roll white bread flat with rolling pin. Spread egg/cheese mixture thinly onto the flattened bread. Roll up. Put sugar and some cinnamon in a bowl and stir to mix. Dip rolled bread into melted butter. Then roll in sugar mixture. Line up on a cookie sheet and bake at 350° for 15 minutes. Cut into thirds. Makes about 69 pieces. Serve with sour cream. Use toothpicks to lift. Can be used as appetizer or dessert.
Ask the butcher to cut some chops at least 1-inch thick and make a slit for stuffing. Mix well about a half cup per chop of croutons, egg, chopped onions, garlic, poultry seasoning, salt and pepper. Stuff into opening. Rub oil on each side of chop and place in skillet with small amount of oil added. Brown on both sides being careful to keep stuffing intact. Place on baking pan and put in 350° oven until stuffing is done. These should be turned over at least once.
Cook and drain macaroni. Brown ground beef and onion; drain. Add 1 1/2 cans tomato sauce, oregano, macaroni and salt to taste. Pack in loaf pan; top with remaining tomato sauce and cheese. Bake at 350° for 30 minutes.
Melt margarine in baking dish. Combine sugar, flour, milk and baking powder. Pour into baking dish. Add cherries on top of batter. Bake at 350° for 25 minutes. Yields 8 servings. May use peaches, apples or blueberries.
Preheat oven to 350°. Combine first 5 ingredients in large bowl; set aside. In a medium bowl combine eggs, oil and pumpkin with electric mixer. Add liquid to dry ingredients. Beat on low speed until moistened. Stir in apples. Spoon batter into greased and floured Bundt pan (I spray it with Baker's Joy, works like a dream). Bake 60 minutes. Cool 10 minutes and remove from pan. When completely cool, sprinkle with powdered sugar. Great in the fall with coffee.
Make jello mixture: Combine jello, boiling water and raspberries; pour into flat dish or mold. Set. Mix in a separate bowl the sour cream and marshmallows. Let set an hour or so. Beat with mixer. Spread on top of jello mixture. Set. Great holiday salad.
Sift flour, soda, salt, cinnamon, cloves and baking powder together. Cream sugar and shortening. Add egg and beat well. Add crushed blackberries. Alternate sour milk and dry ingredients. Pour into a greased loaf pan. Bake at 350° for 35 minutes.
Brown sausage in skillet until crumbled; remove sausage, draining excess fat. Saute onion in sausage fat. Combine sausage, onion and seasonings to taste; add beans. Pour into 14 x 10 x 2-inch roasting pan. Bake, covered, at 350° for 1 hour. Yields 20 to 24 servings.
Take Cool Whip and pudding mix and mix them together until creamy. Then add fruit cocktail and mix together and there you have your Cool Whip Delight.
Pare apples; cut in thin slices. Arrange in pie plate. Mix 1/2 cup sugar and cinnamon; sprinkle over apples. Sift 1/2 cup sugar with flour; cut in butter until crumbly; sprinkle over apples. Bake at 375° about an hour.
Mix all ingredients in ovenproof dish. Top with shredded cheese and crushed potato chips. Bake at 350° for 1/2 hour, until heated through.
Mix all ingredients only until well blended. Do not overmix. Best to let stand overnight in refrigerator.
Layer hamburger, pepperoni, sauce, cheese, spaghetti, hamburger, pepperoni, sauce and cheese in cake pan. Bake at 350° for 1 1/2 hours.
Cream shortening, sugar and egg together. Add other ingredients and mix until smooth. Bake 1 hour at 350°.
Saute onion in oil. Add water, bouillon cubes and salts and pepper. Bring to a boil and dissolve cubes. Add noodles and boil 3 minutes. Add broccoli and boil 4 minutes. Add milk and Velveeta. Melt cheese and serve.
Heat oil in large skillet; add sausage and brown well, about 5 minutes. Drain fat. Add chicken, onion and green pepper and cook 5 minutes longer. Meanwhile, dissolve bouillon cubes in water; stir in salt, thyme and garlic powder. Pour into skillet. Add peas and bring to a boil. Cover, reduce heat and simmer 5 minutes. Stir in rice and tomatoes. Cover; remove from heat and let stand 5 minutes. Makes 6 servings.
Core apples (it is not necessary to peel them). Chop apples and walnuts together in food processor or blender or by hand until finely chopped. With a wooden spoon, stir in the cinnamon, honey and wine. This will serve 10 to 12 people when serving 1 teaspoon or 1 tablespoon per person on a piece of matzoh.
Mix well and pour into casserole dish. Now mix 1 tube of crushed Ritz crackers and 1 stick margarine. Spread on top of mixture. Bake at 350° for 30 or 40 minutes.
Cook broccoli according to package directions. Drain well. Combine soup, mayonnaise, eggs and onion. Blend in cooked broccoli. Pour into buttered 9 x 13-inch baking pan. Sprinkle with grated Cheddar cheese. Melt margarine; add crumbs. Sprinkle crumbs over the top of the cheese. Bake at 350° for 30 to 45 minutes.
Cook spinach lightly; drain well. Combine mayonnaise, sour cream, parsley, onions, Worcestershire sauce, salt and pepper. Add spinach to mixture. Serve with raw vegetables or chips.
Combine all ingredients the night before. Pour into greased 9 x 13-inch pan. Refrigerate overnight. Bake in the morning at 350° for 45 minutes.
Combine all ingredients; mix well. Bake at 350° for 45 minutes, or until done.