HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add all ingredients in the order listed: sugar, oil, eggs, flour, cinnamon, cloves, allspice, plum baby food and chopped nuts until well mixed. Pour into a greased and floured Bundt pan. Cook at 300° for 1 hour. Let stand for 20 minutes.
Beat eggs slightly. Add other ingredients to eggs. Pour into pastry shells. Bake at 350° for 50 to 55 minutes.
In a medium saucepan, combine water, rice and salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Remove from heat. Let stand, covered, for 10 minutes. Serve immediately with butter or margarine. Sprinkle with cheese. Makes 6 servings.
Pound liver to make tender; salt. Batter with flour. Brown quickly on both sides in hot fat in heavy skillet. Reduce heat to simmer. Slice onion crosswise. Scatter over top of liver. Cover liver with water. Cover and simmer until tender and gravy is thick.
Place crackers in 1 gallon freezer bag. Use hands or rolling pin to crush into crumbs. Drain cherry juice and save. Combine all ingredients but cherry juice and mix in an extra large bowl. Mix with mixer until well blended. Add juice slowly, only enough to make ingredients stick together. Chill 1 hour. Separate into 4 equal parts and roll into logs. Wrap each in wax paper to keep fresh. Decorate with cherries and pecans.
Cook bacon until crisp; remove from pan. Add bell peppers and onions (chopped) to bacon fat. Let simmer until done but not brown. To this, add tomatoes, brown sugar, salt and pepper to taste. Let simmer until juice is almost gone. Break up toast and bacon into tomato mixture. Place in a casserole dish. Cover with bread crumbs, 1 tablespoon brown sugar and dot with butter. Bake at 325° for about 30 minutes.
Drain all vegetables well. Blend cream cheese and mayonnaise together until smooth. Fold in remaining ingredients. Let set 1/2 hour to blend together. Serve on crackers or as a sandwich filling.
Combine all ingredients, stirring until smooth. Cover and chill at least 2 hours. Yields 1 cup.
Mix 1 cup sugar, cocoa and cornstarch in top of double boiler. Beat egg yolks and milk together; add to sugar mixture. Cook until thickened. Pour into cooked pie shell. Cover with meringue made with the egg whites and 1/4 cup sugar. Bake at 350° until brown.
Mix both packages Jello with hot water, dissolve completely. Add blueberries and pineapple (juice included). Refrigerate until set. Using electric mixer, mix cream cheese, sour cream and sugar until thoroughly blended. Spread this on top of congealed mixture. May top with chopped pecans if desired.
Bake potatoes for 1 hour in 425° oven. Scoop out potato flesh and food process until pureed. In large mixer bowl, place puree, sugar, eggs, 4 tablespoons of butter, orange rind, ground ginger, salt, pepper and crystallized ginger. Blend well and spread in a greased 9 x 13-inch baking dish.
Drain shrimp and flake; add margarine, onion and lemon juice; mix. Add additional ingredients. Press into decorative mold or other container. Refrigerate for 24 hours before serving. Serve with crackers or bread.
Preheat oven to 400°. Mix beer, sugar and bisquick. Fill muffin pan about 1/2 full no more. Bake until golden brown.
Mix in food processor. Process about 30 seconds or until it forms a ball. Use cookie press for straws or may divide in half and shape each into a 7-inch log. Wrap in plastic wrap and chill 1 hour. Slice and place on lightly greased pan. Bake at 375° about 8 minutes.
In large saucepan, put potatoes, broth, carrots, onions, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
Make 1 yellow cake mix as directed (sheet style). Mix pudding with milk. Add cream cheese. Top cake with pudding and cheese. Mix pineapple, bananas and Cool Whip. Decorate with nuts and cherries. Refrigerate.
Cook milk, sugar and butter, stirring constantly. Bring to a boil. Boil 5 minutes on low temperature. Remove from heat and add marshmallow cream and Kisses. Mix thoroughly. Stir in chopped pecans.
Preheat oven to 350°. In a large bowl, combine all ingredients except peaches. Pour into an 8 x 11-inch ovenproof shallow dish. Top with peaches and bake for 35 minutes or until golden brown. (Cobbler will still be slightly runny.) Let set 15 minutes and serve warm.
Blend eggs and sugar; add milk and chill! Fold in whipping cream and vanilla. Add all together.
Cream the Crisco and sugar. Add egg yolk. Add mashed bananas. Add flour alternately with milk. Add stiffly beaten egg whites. Mix well. Bake in moderate oven 1 hour.
Strain broth through fine sieve. Measure 3 cups. Melt butter and blend in flour. Add to stock. Stir over medium heat until smooth and thickened. Stir in sour cream slowly. Add horseradish. Makes 4 cups. Serve warm.
Prepare Dream Whip as directions on box. Mix cream cheese and powdered sugar (cheese must be room temperature). Mix the cheese mixture with the Dream Whip. Pour into graham cracker crust. Pour cherry pie filling on top. Chill.
Brown and drain hamburger meat. Add Ragu sauce and simmer for 30 minutes. Cook noodles until tender; drain and rinse. Layer meat sauce, cheese and noodles, having cheese on final layer. Bake at 425° for 30 minutes.
Cream butter, shortening and sugar. Add 3 egg yolks and 2 whole eggs, one at a time. Sift dry ingredients. Add alternately with milk and vanilla. Then fold in with spoon the 3 egg whites. Bake in greased tube pan for 1 hour at 350°.
Sift dry ingredients. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat well. Add flour mixture. Chill. Roll out. Cut with various cutters. Bake on ungreased cookie sheet. Bake at 375° for 10 minutes.
Microwave on High 1 minute and 45 seconds first 2 ingredients. Stir with rubber spatula. Microwave 1 minute longer. Stir in 1 jar of peanuts. Drop by teaspoonfuls on waxed paper.
Mix and serve with green salad. Makes 2 servings. Can easily be enlarged. Leave out Mrs. Dash and substitute poppy seeds for mustard green salads.
Cook chicken and debone. Cut into bite-sized pieces. Cook rice according to package. Saute onions in margarine. Dissolve flour in milk. Add milk/flour mixture to onions; add both cans of soup. Blend over low heat until thick sauce forms. Add mushrooms, salt and pepper. In a large casserole dish, layer sauce, rice, chicken and cheese. Layer again ending with cheese. Bake at 350° for 30 to 40 minutes (until bubbly). Serves 12 to 14.
Place one cup picante sauce into a large saucepan. Add chicken breasts to picante sauce and bring to a bubbling boil. Lower heat and continue gently boil for 20 to 25 minutes or until chicken is no longer pink inside. Serves 2.
Press crescent rolls in pie pan and bake until golden brown. Mix and set aside mayonnaise, sour cream and 1/2 cup onion. Pepper and garlic to taste. Layer as follows in shell crust: hamburg, ripe olives, tomatoes, half of Cheddar cheese, sour cream/mayonnaise mixture and then remaining cheese. Bake at 350° for 30 minutes.
Dissolve the gelatin in hot water. Add bananas, pineapple, strawberries and nuts. Mix well and pour 1/2 of the mixture into salad dish. Chill until firm. Spread sour cream on top and pour rest of the mixture on top of the sour cream. Chill to set.
Dissolve salt in heated water; stir in cornstarch and food coloring (optional). Knead until smooth. Pinch off small amounts; form into shapes. Stick small dowels or pencils through them and place on waxed paper. When beads are dry, slip off sticks and thread onto yarn.
Dump the whole mess in a blender and whirl it 2 minutes. Pour into unbaked pie crust. Bake at 425° for 10 minutes. Reduce heat to 325° for 35 minutes.
Mix together the first twelve ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes. Brown ground beef and drain off fat. Cook noodles.
Cut chicken into 1/2-inch cubes. Add eggs, celery, salt, pepper, pickles and mayonnaise to chicken; mix well. Serve immediately, or cover with waxed paper and store in the refrigerator. Makes 100 (3/4-cup) servings.
Mix all ingredients except Corn Chex and margarine. Pour into 13 x 9-inch baking dish. Crush Corn Chex cereal and pat on top. Melt margarine, pour onto Chex. Bake at 400° 45-60 minutes.
Dissolve yeast in lukewarm water. In large mixing bowl, combine sugar, salt, butter and boiling water. When warm, not hot, add yeast. Mix 1 1/2 cups flour into yeast mixture, egg and rest of flour. Sprinkle board with small amount of flour and work dough into ball. Grease mixing bowl. Put dough in bowl and cover with damp cloth. Let rise until double in size. Work down and make into rolls. Let rise until double. Bake at 400° for 12 to 15 minutes. Makes about 3 dozen.
Place peppers on towel and pat dry. Combine cream cheese, sour cream and mayonnaise. Then combine parsley and green onions. Spread very thin layer of cheese mixture on tortilla. Then layer with roasted peppers. Wrap up like jelly roll. Wrap up roll in plastic wrap for about 2 hours in fridge. Unwrap, slice and serve. Time Saver Alternative: Substitute cream cheese, sour cream and mayo for (onion/chive Weis brand cream cheese).
Heat to a boil milk and butter. Add flour all at one time and beat with an electric mixer. Add one egg at a time, beating after each egg. Pour into well-greased muffin tins, 1/2 to 2/3 full. Sprinkle with sugar and bake. No peeking!
Melt together margarine, water and peanut butter. Mix flour, soda, sugar, salt, sour milk, vanilla and eggs into mixture. Put in a greased 9 x 13-inch pan and bake at 350° for 30 to 40 minutes or until done.
Dissolve yeast in warm water in large bowl. Beat eggs, whipping cream, vanilla and sugar until light and fluffy. Stir into yeast. Stir in remaining ingredients except oil until dough is soft and easy to handle.
Combine cucumbers, water and lime. Soak for 24 hours; stir occasionally, drain and wash well. Soak for 3 hours in ice water, stir often. Drain. Mix together other ingredients with cucumbers and let stand overnight. Heat to boiling point and boil for 35 minutes; then can.
Blend sugar, salt and cornstarch. Add enough milk to wet dry ingredients. Beat in egg yolks; blend well. Add remainder of milk and butter. Cook to custard consistency over a low fire. Remove from heat and add lemon juice and grated lemon peel. Pour into baked pie shell. Beat egg whites until they are light and hold a peak. Add 3 tablespoons sugar, one at a time, beating after each addition. Spread on pie and brown slowly.
Mix sugars and shortening. Add eggs. Dissolve soda in hot water. Sprinkle a little flour over nuts and chocolate bits. Add rest of ingredients. Drop by spoonful on cookie sheet. Bake at 375°.
In a large saucepan, stir oleo, sugar and milk. Bring to a boil, stirring constantly. Boil 5 minutes. Add chocolate chips; stir until melted. Add remaining ingredients until well mixed. Pour into sprayed pie tins and cool at room temperature.
Prepare pie crusts according to box. Cut apples. Place in pie shell as they are cut. Put a packet of Equal and a teaspoon of nutmeg and cinnamon for each layer. Continue to layer the rest of the apples and seasoning. After sealing the pie, brush the top crust lightly with milk. Sprinkle a packet of Equal on the top. Preheat oven. Bake at 375° (electric oven for 15 minutes). Bake the pie at 350° for 45 minutes. Cool briefly. Serve warm with vanilla ice cream or Cheddar cheese.
Mix chicken, dry salad mix and cream cheese. Beat at medium speed until blended. Shape into balls. Roll in pecans. Cover and chill.
Combine cabbage, pepper and onion. Bring sugar, mustard, vinegar, salt, celery seed and oil to a boil. Pour over slaw mixture. Cool; cover and refrigerate. Gets better with age. Serve over Coney Island Hot Dog or barbecue sandwiches.
Bring sugar and 3 cups of water to a boil, stirring often. Remove from heat.
Blend all ingredients. Chill, serve in a tall glass over crushed ice. If adding vodka, add right before serving. Serves 1.
Beat 1 egg white with 1 tsp. vanilla until soft mounds form. Add 1/2 cup sugar, beat until stiff. Stir in coconut and 1 Tbsp. flour, set aside. Beat remaining egg whites until soft mounds form, then add 1/2 cup sugar gradually, beating until meringue stands in stiff peaks. Set aside also. Add soda to sour cream and stir well. Cream remaining sugar and shortening, add egg yolks, salt, vanilla and half the coffee mixture. Beat 4 minutes, or until light and creamy. Add flour, sour cream mixture and remaining coffee mixture, blend well, then fold in egg whites. Grease bottom of 10 inch tube pan and pour 1/3 of cake batter into it. Gently spoon half the coconut mixture on top, cover with half the remaining chocolate batter, rest of coconut mixture and rest of chocolate batter. Preheat oven to 350 degrees, bake for 55 to 60 minutes. Cook completely before removing from pan, then frost cake.
Cook in large pot the chicken, covered with water. Add poultry season, salt and pepper. If desired, add onions, celery leaves and carrots. When tender, remove chicken from bone and cut into pieces. Set aside.
Lightly spoon flour into measuring cup and level off. In a large bowl combine flour, sugar, baking powder and salt. With fork or pastry blender, cut margarine into mixture until consistency of coarse meal. Store in tightly covered container and refrigerate or freeze. Use within 4 weeks. Measure by dipping cup into mixture. Return unused amount to refrigerator or freezer. Allow measured mix to come to room temperature before adding ingredients.
Mix flour, sugar and cocoa. Add butter, egg and vanilla; mix well. Add nuts. Bake at 350° for 20 minutes. You can use a 9 x 9 for thick brownies or 13 x 9 for thinner brownies.
In a medium sized sauce pan, brown the hamburger along with the onion. Drain. Add the pintos, kidney and butter (or lima) beans. Stir. Add chili powder, vinegar, brown sugar and ketchup. Throw in a dash of salt and pepper. Stir well. Pour into a casserole dish and bake for 15 to 20 minutes in a 350° oven. Stir once more before serving. Enjoy!
Mix sugar, vinegar, water, pineapple juice, salt and green pepper strips. Simmer 5 minutes. Combine cornstarch with cold water. Add this to hot mixture. Cook until mixture thickens and bubbles. Then add pineapple chunks, cherries and paprika. Add chicken or pork.
Mix first 9 ingredients together, then add oatmeal and whole-wheat flour. Mix thoroughly. Then add the white flour. Cover; let rise in a warm place. Work down and make out into rolls or loaves. Let rise. Bake rolls at 400° for 15 to 20 minutes. Bake loaves at 350° for 20 to 30 minutes.
Mix all wet ingredients together. Pour over Stove Top. Bake at 350°.
Combine mushroom soup, chicken soup, Ro-Tel tomatoes, Ranch Style beans and milk. Brown ground meat and add taco seasoning. Grate Cheddar cheese and quarter flour tortillas. Layer tortillas, meat, 1/2 sauce and top with cheese. Repeat.
Mix all together and place in greased casserole dish. Put in oven and bake at 400°. Cook for 30 to 40 minutes.
Cream first 4 ingredients. Add in eggs, one at a time; beat well. Mix in flour and nuts. Spread mixture into greased baking pan. Bake at 350° for 25 to 30 minutes. Cool, then cut into bars. Sift top with confectioners sugar.
Mix sugar, butter and Crisco until smooth. Add vanilla and eggs. Beat well, add flour and milk, beat about 5 minutes. Add baking powder. Beat 2 minutes. Pour into 2 loaf or 1 tube pan that has been greased and lined with wax paper. Cook at 350° one hour or until tester comes out clean when stuck in cake. Cool in pans about 10 minutes. Take out of pans. Put in a tight container until cold.
Saute rice in oleo until light brown. Saute meat, onion and pepper until meat is done. Add salt, pepper, cumin, tomatoes and chili powder. Mix together and add water. Cook for 5 minutes and then mix in rice mixture. Place in a covered casserole dish. Bake, covered, 1 to 1 1/4 hours in a 350° oven. Serve with a green salad and hot garlic French bread.
Cut lettuce in 1-inch pieces and put on bottom of dish, then layer celery, green pepper and onion, all chopped or diced. Layer thawed peas. Mix mayonnaise with sugar and layer. Top with grated cheese. Put bacon, fried and crumbled, on the top; refrigerate. Make the night before needed or at least 8 hours in advance.
Cook broccoli and celery together until tender. Melt cheese in microwave dish. Mix into melted cheese, soup, rice, cooked broccoli and celery. Cover with plastic wrap. Heat in microwave and serve.
Mix all ingredients. Roll into balls and place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Do not overbake.
Sift first 6 ingredients together. Add raisins, nuts, applesauce and oil. Bake at 350° for 1 hour in tube pan.
Dissolve yeast in 3/4 cup warm water; set aside. In large mixing bowl combine warm milk and water. Add salt, sugar and oil; mix well. Add flour, yeast and water mixture; mix well. Knead it with your hands. Coat your hands with shortening to knead the dough. Wet a towel in cold water; wring it out good. Cover dough. Set in a warm place and let stand for 1 hour. Push it down; let it stand for 10 minutes more. Make your rolls or loaves. Cover and let stand in warm place until double in size. Bake in prewarmed oven at 240° for 20 minutes or until done.
Preheat oven to 350°. Mix mayonnaise and soup in saucepan over low heat, slowly adding milk until mixed and smooth. Remove from heat. Put small amount of sauce in bottom of buttered casserole dish. Slice eggs in circles and layer on top of sauce. Sprinkle with some green onions and bacon. Repeat layer with sauce, eggs, onions and bacon. You should have at least 3 layers with top layer sprinkled with bacon. Bake at 350° until bubbly (30 to 40 minutes). Serve over biscuits.
Melt margarine and add onion, mustard, poppy seed and Worcestershire sauce. Slice rolls in half. Spread mixture on bottom half of rolls. Put ham and cheese on top of mixture. Spread remaining mixture on top half of rolls. Place top on cheese. Place back in roll pan. Bake 10 minutes at 400°.
Cut meat into 1/2 x 3-inch strips. Brown in oil. Add garlic, salt and bouillon. Simmer 1 hour. Blend cornstarch, water and soy sauce. Stir into pan.
Stir lemon juice with milk. Add crushed pineapple and chopped pecans. Fold in Cool Whip. Pour into pie crust. Chill and serve.
Place sweet potatoes in a 13 x 9 x 2-inch dish. Cut up margarine over sweet potatoes; sprinkle sugar, salt and cinnamon over potatoes. Pour orange juice or apricot nectar over potatoes. Bake at 350° for 1 hour covered.
Turn oven to 350°. Beat egg whites, but not until stiff. Add sugar, beating until stiff. Fold in Rice Krispies and chocolate bits. Drop by teaspoon, about 40, on greased cookie sheet. Bake 1 minute. Turn oven off. Do not open the door. Leave in the oven overnight.
In skillet, brown ground beef; drain off fat. Stir in undrained tomatoes, chili powder, Worcestershire sauce, garlic salt, sugar and dry mustard. Bring to boiling; reduce heat. Simmer, uncovered, until thickened, 15 to 20 minutes. Spoon meat mixture onto toasted buns. Sprinkle each of the burgers with lettuce and cheese. Makes 8 sandwiches.
Combine all ingredients except shrimp and cook slowly. Stir occasionally. The last thirty minutes, add shrimp.
Mix all together in order in large bowl. Stir once every 1/2 hour for 5 1/2 hours to coat crackers. Then eat and enjoy!
Put beans in a casserole dish. Add onion soup mix, brown sugar, mustard and catsup. Mix well. Cut hot dogs in half crosswise. Stand them up around edge of casserole. Place bacon across beans. Bake at 350° for 20 to 25 minutes.
Cook fettuccine according to package directions. Beat eggs and yogurt together. Melt butter and toss with hot fettuccine over low heat. Add a little of the cheese at a time while continuing to stir. Add egg and yogurt mixture and toss over low heat until cheeses are blended together.
Skin and bone chicken breasts; split in half. Put each piece between 2 sheets of waxed paper. Pound to twice the original size using a wooden mallet or bottom of bottle. Cut ham and cheese slices in half. Fold chicken piece in half with ham and cheese sandwiched between halves. Seal edges of chicken by pounding together.
Mix together and put cheese on top. Bake 50 to 60 minutes at 325°.
Melt margarine in 9 x 12 pan. Mix buttermilk, self-rising flour and sugar. Pour over melted butter. Take water and mix jello. Add to cherry pie filling and pour over batter. Swirl through the batter and bake at 350° until done.
Combine meal, sugar and onion. Add milk and egg and mix well. Drop rounded teaspoonful in hot fat (375°); fry only a few at a time until golden brown.
Arrange sponge cake in bottom of dish. Spread jam on top. Pour strained fruit on top. Mix jello; cool and pour over cake and fruit. Let stand several hours. Cook vanilla pudding; cool and pour on top of hardened jello. Cover with whipping cream and grated chocolate bar.
Simmer thinly sliced carrots until tender; drain. Melt butter; stir in flour, then add milk, stirring constantly until sauce is thickened. Remove from heat and add grated cheese and parsley. Add carrots. Place in a quart casserole or baking dish, greased. Mix melted butter and corn flakes and sprinkle over the top. If you are using glass, bake at 350° for 50 minutes. Otherwise, bake at 375°.
Mix all. Bake in sprayed 9-inch square pan at 375° for 30 minutes.
Beat milk, peanut butter, egg and vanilla until smooth in a large mixing bowl. Sift in Bisquick and mix well. Chill 1 hour in refrigerator. Heat oven to 350°. After chilling is done, shape dough into 1-inch balls. Place balls on greased cookie sheet. Dip fork in sugar and crisscross to flatten balls. Bake 6 to 8 minutes.
Put chicken in greased casserole dish. Pour in the broth and the soup over the chicken. Add the mixed vegetables and peas.
Cook patties as desired. Top with remaining ingredients. Serve on 5-inch bun.
Mix together thoroughly and store in airtight container. Use 1/4 cup (4 heaping teaspoonfuls) to 1 cup hot water.
In large saucepan, cook onion and curry in oil until tender. Add apple, carrots, celery and green pepper. Cook about 5 minutes or until tender. Add flour and coat vegetables. Add broth, undrained tomatoes, parsley, lemon, sugar, cloves, salt, pepper and bay leaf. Bring to boil. Add chicken and simmer 30 minutes; stir occasionally.
Layer ingredients in Dutch oven or heavy pot with a lid. Cook in oven 6 to 8 hours. Do not stir and keep covered on 275°.
Melt the butter in a medium saucepan over medium heat. Add the onion; cook 1 minute. Add the garlic and ham; cook until lightly browned, about 5 minutes. Reduce the heat. Add the celery, thyme and bay leaf; cook, covered, over medium-low heat for 5 minutes. Remove the cover and add the potatoes; toss well. Add the chicken broth. Heat to boiling; reduce the heat. Simmer, uncovered, until the potatoes are tender, about 20 minutes. Add salt and pepper to taste. Remove the soup from the heat; stir in the parsley. Combine the sour cream with 1/2 cup of the soup in a small bowl. Whisk this mixture back into the soup. Serve immediately. Serves 2 as a main course, 4 as a first course.
Soften butter to room temperature. Grate cheese coarsely and beat with butter. Put garlic through garlic press (or mash or mince finely). Add chilies and garlic to cheese mixture. Add mayonnaise. Beat well to blend. Store in glass jar in refrigerator.
Combine the first 3 ingredients in a bowl and mix on low speed until crumbly. Press into a 9 x 13-inch ungreased glass pan. Bake at 350° for 12 to 18 minutes or until brown. Remove and immediately sprinkle with the marshmallows. Return to the oven for 1 to 2 minutes (until marshmallows "puff"). Cool and prepare topping.
Preheat oven to 350°. In a large skillet, heat oil. Add beef and onion and cook, stirring with fork to break up meat, until beef is browned and onion is tender. Drain off excess fat. Add macaroni and spaghetti sauce; stir to blend. In 2-quart casserole, layer macaroni mixture alternately with cheese and pepperoni, ending with cheese. Bake, uncovered, 30 minutes.
Boil sugar with water for 3 minutes; let cool. Combine all ingredients, except sherbet and ginger ale; stir into syrup. Put in punch bowl over crushed ice. Add sherbet and ginger ale just prior to serving. Serves 30.
Layer flour tortillas on a baking sheet. Layer turkey, zucchini, onion, and cheese. Roll up and bake at 350 for 10 minutes. Slice into wedges and serve.