HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut margarine into flour in bowl with pastry blender until crumbly. Add mixture of egg yolk and sour cream; mix well. Chill, covered, overnight. Roll dough into 3 circles. Cut each into 16 wedges. Place on ungreased cookie sheet. Combine sugar, pecans and half the egg white in bowl; mix well. Spoon onto wedges. Roll up from wide end. Bake at 375° for 15 to 20 minutes. Sprinkle with confectioners sugar. Cool on cookie sheet for 2 minutes. Remove to wire rack to cool. Yield: 48 servings.
Add eggs, milk and melted margarine to dry ingredients. Do not overbeat. Pour batter on hot crepe skillet. Tilt to spread to shape and cook 1 minute and flip. Serve with sugar, whipping cream, fresh fruit or just butter and cinnamon sugar. Serves 4.
In an 8 x 12-inch dish put bread cubes, then sausage, mushrooms and cheese. In bowl mix eggs, milk and dry mustard and pour over casserole; refrigerate overnight. In morning bring to room temperature. Mix milk and soup; pour over casserole. Top with stuffing. Bake at 325° for 75 minutes.
Thaw shrimp, if frozen. In a large skillet, cook onion, celery, green pepper and garlic in margarine or butter until tender, but not brown. Stir in undrained tomatoes, parsley, salt, paprika, red pepper and bay leaf. Bring to boiling. Reduce heat. Cover and simmer 15 minutes.
Heat 3 tablespoons of olive oil in a skillet and fry eggplant until golden brown. Drain on paper towels. Heat remaining oil in a heavy pan; add onion. Gently saute for 15 minutes. Add celery, olives, tomatoes, pinch of salt and pepper, sugar, vinegar, capers and eggplant. Cook for 10 minutes until vinegar has evaporated. Remove from heat and let cool. Chill; serve cold.
Mix all together the first 4 ingredients. Pour into a flat pan. Sprinkle the Pepperidge Farm dressing on top. Pour the melted butter or oleo on top; heat for 1/2 hour at 350°.
Mix yeast in water. Add sugar, oil, egg and flour. Mix until well blended. Refrigerate. Needs to set at least 1 hour (may set longer). When ready to bake, drop by spoonfuls into well-greased muffin tins. Bake at 425° for 20 minutes.
Mix and set aside persimmon and baking soda. Combine and mix with previous mixture the egg, sugar, salad oil and raisins. Combine and blend with previous mixture the cinnamon, nutmeg, flour, salt, cloves and nuts. Spread in greased 10 x 15-inch jelly roll pan. Bake for 20 minutes in 350° oven. Cool for 5 minutes and glaze.
Melt butter and mix flour and corn in baking dish. Beat eggs slightly. Mix all ingredients. Bake at 450° for 30 minutes. Stir once every 15 minutes.
Microwave cheese for 20 seconds to soften. In a bowl, mix cheese and mayonnaise. Cut Italian bread lengthwise and spread cheese mixture on both sides. Put bread on a cookie sheet and place under broiler for 2 minutes or until cheese begins to bubble. Do not brown.
In covered 3-quart saucepan, boil parsnips in water until tender, 8 to 10 minutes. Drain. Dip parsnips in 1/4 cup melted butter. In plastic bag combine flour and seasoned salt. Add parsnips; shake to coat with flour mixture. In 10-inch skillet melt 1/4 cup butter until sizzling. Add parsnips. Cook over medium high heat, turning occasionally until all sides are golden brown, 8 to 10 minutes. Makes 4 to 6 servings.
Layer pork chops in casserole dish; make layer of tomato and layer of onion. Sprinkle uncooked rice over onion, tomato and pork chops. Pour cream of mushroom soup and water into dish. Bake 30 to 45 minutes at 350°.
Measure flour; add Crisco and salt. Crumble. Put egg in a 1 cup measuring cup; stir. Add vinegar and water to top of cup. Blend with flour and Crisco. Make dough. Stores well in the refrigerator or freezer.
Brown beef and onion in a frying pan. Pour off grease and cool on a paper towel-covered plate or cookie sheet. Tear lettuce into bite sized pieces. Mix all ingredients in a humongous bowl (we use a punch bowl). Last, add salad dressing and chips. Toss well.
Add all dry ingredients together; mix well. Mix egg, milk, oil and brown sugar together. Add to dry ingredients. Mix. Spoon 1/3 full into muffin pan. Bake at 400° for 15 to 20 minutes.
Cream butter, margarine and cream cheese. Add sugar and cream until fluffy. Beat in 2 eggs. Add flour and remaining eggs alternately. Beat well after each addition. Add vanilla. Pour into greased and floured Bundt or tube pan. Bake at 300° for 1 hour and 30 minutes.
Combine first 6 ingredients; mix well. Add flour, apples and pecans; blend. Place in greased and floured oblong pan. Bake at 350° for 40 minutes. Do not open oven door until done.
In large flat dish, 8 x 12-inch, arrange ingredients in layers. Cover with grated Longhorn cheese. Top with medium size package crushed Fritos.
Brown sausage and crumble. Put sausage into bottom of dish and add eggs. Top with cheese; then top with rolls. (Can be put together the night before and refrigerated.) Bake 25 to 30 minutes at 350°.
Brown meat in a skillet, pour off fat. Remove pan from heat and stir in soup, sour cream, chili powder, salt and pepper.
Heat oven to 350°. Grease and flour a 9 x 5 x 3-inch loaf pan or 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans. Measure all into large mixer bowl. Beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly. Pour into pan or pans. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing.
Bring first 4 ingredients to a boil. Pour over cereal and drop on wax paper.
Drain pineapple well. Reserve 1/4 cup juice. Place cream cheese in small bowl of electric mixer. Beat until creamy.
Melt the chocolate over hot water with the oleo. Stir in the sugar. Add the Karo, coffee cream or half and half and salt. Cook until 240°, or until it forms a soft ball in cold water. Add the butter and vanilla. Cool until bottom of pan is warm. Beat with electric mixer until it holds its shape when dropped from spoon. Add the toasted pecans. Drop onto wax paper. Store in tins when cool.
Boil potatoes 45 minutes. Peel and slice. Slice onion. Dissolve bouillon cube; add vinegar, oil, black pepper and paprika. Pour over hot potatoes and onion.
Preheat oven to 350°. Blend cake mix with peanut butter, oil, water and eggs. Drop by rounded teaspoonfuls onto an ungreased baking sheet. Before baking, dip a fork in water, then press the top of each cookie. Bake for 10 to 12 minutes or until golden brown. Cool on wire rack. Makes about 4 dozen cookies each.
Scald milk and cocoa; stir well. Combine sugar, flour and salt. Add to eggs. Pour small amount of chocolate mixture over egg mixture, stirring vigorously. Return to double boiler; cook until thickened, stirring constantly. Add butter and vanilla. Cool. Put into baked pie shell and cover with meringue or whipped cream. Makes 1 (9-inch) pie.
Cut about 12 inches of plastic wrap and arrange some sauerkraut as a bottom layer. Cut up 1 or 2 hot dogs and place on top. Pour some Heinz chili sauce and cover with additional kraut. Seal edges of plastic wrap and microwave for 3 minutes. Use aluminum foil and put on your barbecue grill.
Place pork on a rack in a shallow roasting pan. In a small bowl, stir together whipping cream, sherry, mustard and horseradish. Brush half of mixture over pork. Roast, uncovered, in a 325° oven, brushing often with cream mixture, for 45 to 60 minutes or until pork meat in center is not longer pink when slashed.
Dissolve Jell-O in hot water. Cool and add strawberries and other fruit. Put half of mixture in refrigerator to get firm. Then spread with sour cream and add rest of Jell-O mixture. Refrigerate.
Roll out biscuits and spoon pie filling into each one, closing top by pulling top together and pinching edges. Put in a 9 x 12 baking dish.
Brown beef and onion. Put a layer of uncooked noodles in a 9 x 9-inch baking dish. Add beef and onion. Mix tomato sauce, water and spices together and pour over meat and noodles. Bake at 350° for one hour (covered). During the last 7 minutes, top the dish with cheese and finish baking covered. Cut into squares and serve at once. Serves 4.
Combine and bring to a boil. Simmer 5 minutes. Pour over 1 pound mushrooms (fresh). Refrigerate overnight.
In a large skillet, toss and brown chicken in oil, about 5 minutes on high. Add potatoes. Saute and toss until potatoes are light brown. Add barbecue sauce and tarragon. Toss until heated through.
Mix together margarine, mustard and onions. Spread on both halves of buns. Layer the ham and cheese on the bottom half of the bun. Top with top half of bun. Wrap tightly in aluminum foil and bake at 350° for approximately 20 minutes.
Dissolve Jell-O in boiling water. Add cream cheese. Beat until smooth. Stir in balance of ingredients and chill.
Roll cookie dough out on 1 large pizza pan or 2 small pans. Bake at 350° for 10 minutes or until golden brown.
Stew chicken, reserving broth. Mix soups, milk and black pepper together. Melt oleo in 1 1/2 cups of the chicken broth. Add stuffing. Mix together. In a large casserole dish, place the chicken. Pour soup mixture over this. Spoon on stuffing and broth mixture. Bake, uncovered, 40 minutes at 350°.
Mix together all dry ingredients; add water and vanilla; mix well. Fold in salad dressing.
Use a 6-quart Dutch oven for this recipe. About an hour and 15 minutes before serving, heat to the boiling point over high heat all the ingredients except the heavy cream. Reduce heat to low, cover and simmer for 45 minutes or until potatoes are fork-tender. Coarsely mash potatoes with potato masher or slotted spoon. Add heavy cream, stir and serve. Makes 9 one cup servings.
Microwave broccoli 8 minutes on full power (4 minutes per package). Melt butter; add chopped onion. Cook 2 minutes and 30 seconds on full power until tender. Add remaining ingredients; cook in oven for 10 minutes on full power.
Cream shortening and sugar. Add egg, salt, baking powder, flour and milk. Mix well. Fold in blueberries. Divide dough evenly into 12 greased muffin cups or cupcake cups. Bake at 350° for 25 to 35 minutes. Sprinkle a little sugar on top of each before putting into oven.
Prepare peppers for stuffing. Brown ground beef with onion in heavy skillet. Season with garlic, salt and pepper while frying. Drain well. Mix in rice. Loosely stuff each pepper with meat and rice mixture. Stand upright in deep saucepan so they touch and support each other. Pour sauce so it surrounds peppers, but does not cover them. Cover and simmer slowly about 1 hour or until tender. Use sauce to pour over peppers when served.
Beat eggs, sugar and oil thoroughly to mix well. Sift together flour, salt, baking soda and cinnamon. Add to egg mixture and beat. Fold in diced apples and chopped nuts, if desired. Pour in a 9 x 13-inch Pyrex baking dish, greased and floured. Bake 40 to 45 minutes in 350° oven. Remove from oven and dust with powdered sugar. Cut into squares.
Do not dilute the frozen orange juice. If necessary, add more lemonade and 7-Up. If you need more, you may add 3 or more 7-Ups.
Add the yeast and water mixture to remaining ingredients. Add flour last and mix with a wooden spoon (mix well). Place in a large bowl that has been greased well. Cover. Store in refrigerator several hours before using.
Dissolve Jell-O in 1/2 cup warm water; let cool. Mix oil with cake mix and beat. Add 1 egg at a time, beating after each egg. Add strawberries and beat. Frost with white frosting with crushed strawberries in it.
Mix eggs and sugar in bowl. Stir in oil and vanilla. Add dry ingredients. Add nuts. Grease and flour 9 x 14-inch glass dish. Bake at 350° for 25 to 30 minutes. Top with powdered sugar or chocolate frosting.
Place butter in 9-inch square baking dish. Microwave at High for 1 1/2 to 1 3/4 minutes, or until butter melts. Stir in graham cracker crumbs and sugar; mix well. Press mixture firmly against bottom of dish. Microwave at High for 2 minutes, rotating dish once. Layer coconut, chocolate chips, butterscotch chips and pecans over crust. Pour sweetened condensed milk evenly over pecans. Reduce power to 50% (Medium). Microwave for 10 to 18 minutes, or just until bubbly around edges. Cool completely; cut into squares.
Thaw hash browns. Melt butter and mix with potatoes. Add soup, sour cream, onions, cheese, salt and pepper. Mix well. Mix 2 cups corn flakes with 1/2 cup melted butter and spread over top of potato mixture. Cook in 9 x 13-inch pan at 350° for 45 to 60 minutes.
Layer ham and cheese over chicken. Mix other ingredients together and pour over chicken. Bake for 45 minutes (until chicken is done) at 350°.
Place tomatoes in a greased baking dish. Add sugar, salt and pepper. Melt butter and rub in bread crumbs. Sprinkle crumbs on top of tomatoes. Bake at 350° for 35 minutes; add cheese and bake 10 minutes more.
Beat eggs. Add other ingredients and mix well. Grease and flour a 9 x 5-inch loaf pan. Bake at 350° for 1 hour.
Mix all ingredients, except Apricot Barbecue Sauce. Form into walnut-sized balls. Pour Apricot Barbecue Sauce over meatballs in casserole dish. Bake, covered, at 350° for 30 minutes.
Mix pecans, flour, sugar and butter to make crumb mixture. Spread into 9 x 13-inch pan and bake at 350° for 20 minutes, stirring often. Remove from oven and let cool. Remove 1/3 of crumbs and reserve for topping. Spread remaining crumbs evenly over bottom of pan. Beat egg whites until peaks form. Slowly add sugar and beat 5 more minutes. Fold in lemon juice and drained strawberries. Fold in whipped topping. Spread mixture over crumbs. Sprinkle reserved crumbs on top. Cover and freeze for at least 6 hours. Remove and let stand at room temperature for 20 minutes before serving. Garnish with a fresh strawberry with the stem.
Brown ground beef and drain fat. Stir in pizza sauce, undrained mushrooms, oregano and garlic salt. Bring to boil and remove from heat. Combine macaroni and milk.
Combine salad ingredients in a large serving bowl. Toss with vinaigrette just before serving. Serves 4.
In pitcher, combine grape juice, sugar and lemon juice concentrate. Stir until sugar dissolves. Chill. Just before serving, add club soda and serve over ice. Serves about 7.
In saucepan, blend cornstarch with cold water. Add to boiling water. Cook until clear, stirring constantly. Cool completely.
Mix butter, mustard, onion powder and poppy seed in small bowl. Spread butter mixture inside each roll. Top with 1 slice beef and 1 slice cheese in each roll. Cover with other half roll. Wrap each sandwich in paper towel or napkin. Place in microwave 2 at a time. Microwave on High until cheese melts.
Heat butter in a large skillet. Add garlic, Cajun seasoning and Worcestershire sauce. Add shrimp and cook just until shrimp are pink and firm to touch. Add stock and white wine and heat just to boiling point, scraping bits from the sides of the pan. Serve on heated platter with warm sourdough bread. Great with rice.
Combine Jell-O, sugar and water in small saucepan and bring to boil, stirring to dissolve sugar and Jell-O. Remove from heat and stir in fruit. Set aside and cool. Combine Eagle Brand milk and cream cheese, beating until smooth. Stir in Jell-O mixture and nuts. Pour into bowl and chill until firm.
Mix corn, whipping cream and flour. Cut up butter and add to corn. Salt and pepper to taste. Bake, uncovered, at 350° for 40 minutes.
Cook pudding with the 3 cups of milk and set aside; cool. Mix together flour, butter and granulated sugar. Pat mixture into a 9 x 13 x 2-inch pan and bake at 350° for 12 to 15 minutes. Cool. Cream together cream cheese, powdered sugar and 1 cup Cool Whip. Spread on top of cooled crust. Spread cooled pudding on top of cream cheese mixture. Top with remaining Cool Whip. Sprinkle with toasted coconut. Refrigerate.
Cook onion and green pepper in butter until onion is tender; stir in cornstarch and salt. Fold in tomato wedges, catsup and hot pepper sauce. Cook over low heat until sauce is thickened, stirring frequently. Add shrimp and heat thoroughly. To serve, spoon shrimp sauce over cornbread.
In large bowl combine the first four ingredients. Pour sugar over and mix well. Cover and refrigerate for 3 to 4 hours. Yields 8 to 10 servings.
Marinate chuck steak or roast overnight at least 6 hours, turning so both sides have been in marinade. If roasting in oven, remove from marinade but baste every once in a while with the marinade. If using an out-door grill, turn over 10 minutes and baste with the marinade until done as you like it.
Coat medium pan with oil and melt butter. If using onion, saute 2 minutes. Add noodles and saute until golden color. Add bulgur and water or broth. Water or broth must be boiling hot before using. Add salt and pepper. If using currants, add along with bulgur. Bring to boil and lower to simmer for 10 minutes or until water is absorbed. Sprinkle with pine nuts before serving. Makes 4 servings, 1 cup each. Bulgur is a very nutritious food. It is a good meat substitute if served with beans to make complete protein.
Remove seeds from chiles; rinse, drain and pat dry. Place a strip of Jack cheese on each chile and fold chile over cheese. Beat eggs and gradually add flour, beating until smooth. Add milk, pepper and Tabasco. Beat thoroughly. Arrange 1/2 of the stuffed chiles in a well-greased 7 x 13-inch pan. Sprinkle the chiles with 1/2 of the Cheddar cheese and sprinkle with paprika. Repeat layer. Pour the egg mixture over the top. Bake uncovered in 350° oven for 45 minutes. Serves 6 to 8.
Spread cream cheese on bottom and up the sides of pie plate; then sprinkle Mozzarella cheese on top of cream cheese. Heat chilli and beans in microwave or top of stove. Mix taco sauce with chilli and beans and spread over cheese layers. Cover top with shredded Cheddar cheese, melt until bubbly. Can heat in microwave or convection oven. If heated in oven, heat at 350°. Eat with nacho chips.
Unroll the crescent rolls and lay flat on a cookie sheet. Bake as directed and cool.
First peel 6 to 8 beets and cook until tender with enough water to cover to make 6 cups of juice. When beets are done, strain through cloth, to have clear juice.
Place into blender 1 cup distilled water, almonds or cashews, dates, vanilla or almond flavoring. Blend until everything is pureed. Add this to the rolled oats, millet or barley flour, salt and whole wheat flour. Add the 3 to 4 cups of water and stir well. Spray waffle iron with Pam. Pour 1 cup batter, being certain to go all the way to edges of iron. Bake 5 to 10 minutes according to iron.
In a large bowl, stir first 5 ingredients until blended. Spoon into pie or tart shell. Bake in 375° oven for 45 minutes or until knife inserted halfway between center and edge comes out clean.
Mix meal, flour, egg, onion and buttermilk until soupy. Use tablespoon to dip mix and put in hot oil. Cook until golden brown.
Mix all together. Slash onion and garlic several times and let stay in dressing until all is used.
In medium bowl, stir together all ingredients except fruit. Cover and refrigerate at least 2 hours. Serve with fresh fruit. This fruit dip can be a light refreshing dessert too!
In food processor, process until fluffy the cream cheese, 1 egg, 1/3 c. sugar and 1 tsp. vanilla. Spread mixture in bottom of pie shell. Sprinkle pecans over cheese mixture. Beat remaining 3 eggs until foamy. Do not over beat. Add corn syrup, the remaining 1/4 c. sugar and 1 tsp. vanilla and salt. Mix well and pour this over pecans. Bake at 350° for 40 minutes.
Combine all ingredients. Spoon into 9-inch by 13-inch baking dish and bake at 350° for 1 hour, or until hot and bubbly.
In top of double boiler, combine sugar, corn syrup, water, egg whites, cream of tartar and salt. Cook over boiling water, beating with mixer until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting holds deep swirls.
Combine all ingredients except steak in a saucepan. Bring to a boil and simmer 5 minutes over low heat. Cut tenderized steak into serving sizes. Place steak in a roaster. Pour sauce over the steak. Cover; bake in a 350° oven for 1 1/2 to 2 hours or until tender. (This sauce is also excellent over your favorite meatball recipe.)
Mix all ingredients well and drop from teaspoon onto cookie sheet. Bake at 350° for 20 to 25 minutes.
Combine cucumber, onion and garlic in large bowl. Sprinkle with salt; cover with ice cubes. Let stand overnight. Drain well. Combine remaining ingredients except liquid artificial sweetener in a 4-quart pan; add cucumber mixture. Bring to a boil. Cover and boil gently for two minutes. Stir in liquid artificial sweetener. Remove garlic clove. Spoon into sterile jars. Seal. Yield: 5 cups. Carbohydrate 6 g, protein 1 g, fat 0 g, calories 28. One serving = 1/2 vegetable exchange.
Combine all ingredients in a saucepan. Bring to a boil; reduce heat and simmer until shrimp turns pink. Remove and allow to cool, then chill. Drain off liquids. Serve with lemon slices and parsley. Serves 6.
Cream shortening and sugars; add eggs and mix well. Blend in sifted dry ingredients. Add oatmeal and coconut. Bake at 350° on cookie sheets until done.
Heat oven to 450 degrees. Mix baking mix and squash. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough into 12 inch circle. Spread with margarine. Cut into 12 wedges. Roll up, beginning at round edge. Place rolls with points underneath about 1 inch apart on ungreased cookie sheet. Bake until golden brown. About 8 to 10 minutes. Makes 12 rolls.
Scoop out warm potatoes from skin and mix with seasonings. Beat until smooth. Add slightly beaten egg yolks and cream to potato mixture; blend well. Stiffly beat egg whites and fold into the potato mixture. Pour into pie shell and bake in a moderate oven (350°) for about an hour until center is set. Makes 6 to 8 servings.
Cook hamburger. Add taco seasoning; mix. Add all other ingredients, except taco chips and Western dressing, which you add just before serving.
Combine all ingredients except chives. Spoon into a greased 1 1/2-quart casserole. Sprinkle top with chives. Bake at 350° for 25 minutes. Makes 6 servings.
Cook spinach according to directions on package. Drain well. Combine cream cheese and onion in bowl. Mix well. Add milk and mix until smooth. Mix in spinach. Spoon into greased 1-quart baking dish. Sprinkle with cheese. Bake at 350° for 20 minutes. Makes 8 servings.
Melt margarine and mix thoroughly with crumbs. Press evenly over bottom and sides of pie plate; cool.
Sift together into bowl the flour, sugar, baking powder, salt, cocoa and dry milk. Add all at once the oil, water, eggs and vanilla. Mix until well blended. Beat hard for 1 minute. Stir in chopped nuts. Spread batter in greased 8 x 12-inch pan. Bake at 350° for 25 minutes or until cake pulls from sides of pan. Do not overbake.
Mix ingredients together and dip each piece chicken in sauce. Place chicken in dish and baste while cooking. Cover while baking. Bake at 350° for 1 hour.
Mix pudding and sour cream. Whip until smooth. Fold in fruit. Chill until ready to use. Makes 6 servings.
Mix together and freeze in a 13 x 9-inch container. Thaw just slightly enough to cut, before serving.
Boil pasta according to package directions. Drain and rinse in a colander. Put the pasta in a bowl and add the tuna and vegetables. Mix and pour in dressing to your own taste. I also use Italian instead of Ranch or canned chicken instead of tuna. Makes enough for 2 people or two meals.
Cook onion and garlic in butter in a large microwavable bowl for 2 minutes on High. Boil water and add the bouillon cubes, set aside. Cut sirloin into strips. Place in plastic bag. Add flour, shake and coat meat. Add coated meat to onion and garlic. Add bouillon. Add catsup and Worcestershire sauce. Mix well. Cover with plastic wrap. Microwave 5 minutes on High. Mix. Microwave 8 minutes on Medium-high; mix. Microwave another 8 minutes on Medium-high. Serve over cooked noodles. Add sour cream to top, if desired. Easy, quick and delicious.
Cook broccoli and cauliflower in water with a small amount of oil. Bring to boil. Turn off heat. Fry onion, carrots and meat in oil; reduce to low heat until cooked. Do not overcook. It is better crispy. If desired, add mushrooms and water chestnuts. Mix everything together. Add seasoning as desired. Serve and enjoy! Serves 6 plus depending on the amount of vegetables you prepare. If you use meat, cut it in tiny pieces. We preferred it without meat.