HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fold strawberry yogurt into topping. Add fruit; blend. Spoon into crust and freeze until firm, about 4 hours. Place in refrigerator for 45 minutes before cutting. Garnish as desired. Other flavors of yogurt may be used.
Stir milk and egg into pudding. Mix in saucepan. Add rice and raisins. Stir over medium heat until mixture comes to boil. Cool for 5 minutes, stirring twice. Pour into dessert dishes. Sprinkle with nutmeg and cinnamon. Refrigerate or serve warm. Recipe makes 10 servings.
Beat eggs, add sugar and oleo. Add other ingredients. Pour into uncooked pie shell and bake 40 - 45 minutes at 325°. Serves 6 - 8.
Beat oil and sugar together. Add eggs, flour and spices. Mix well. Add prunes and nuts. Bake at 350° for 45 minutes to 1 hour.
Peel and boil potatoes until fork-tender; drain. Place potatoes in large bowl. Add cream cheese, sour cream, salt, pepper and paprika. Mix with an electric mixer until smooth. Place mashed potatoes in a buttered baking dish. Bake at 325° for 30 minutes.
Mix chicken, peas, carrots, soup, broth, salt and pepper together. Pour into 13 x 9 x 2-inch pan. Mix Bisquick, milk and butter together. Pour over chicken mixture. Bake in 400° oven for 60 minutes or crust is light brown.
Mix pineapple with cheese. Mix sugar and flour. Fold into pineapple mixture. Place into a casserole dish. Top with crackers. Melt oleo and pour over top. Preheat oven to 350°. Bake until brown, about 25 minutes.
Shred cabbage, onions and pepper. Blend in 1/2 cup sugar and salt. Toss together. Let stand while you cook the remaining ingredients. Bring to a boil. Pour over cabbage mixture slowly. Stir until all is coated. Let cool, then cover and refrigerate.
Combine gelatin, coconut, walnuts and milk in a large bowl. Mix until well blended. Cover and refrigerate overnight.
Mix salt, milk, mustard and eggs. Place cubed bread on bottom of 9 x 13-inch pan and put meat on top of that. Pour egg mixture over the top. Make sure the pan is greased. Refrigerate for at least 12 hours the night before. Bake for 35 minutes in a 350° oven for a wonder souffle breakfast.
Put scallops, wine and parsley in 3-quart saucepan. Heat to boiling; reduce heat. Simmer 8 minutes; drain, reserving 1 cup liquid. Saute mushrooms and onions in 2 tablespoons butter. Remove and add 3 more tablespoons butter. Stir in flour. Put in 1 cup liquid and half and half, stirring until smooth. Add cheese; stir until melted, then add fish, mushrooms, onions and shrimp. Serve in patty shells or on rice.
Melt butter in pan; add flour and mix. Add broth, milk and water. Cook over low heat until thick. Stir constantly. Stir in vegetables, salt, rice and chicken. Top with almonds. Bake at 350° for 35 minutes.
Combine all the ingredients and toss lightly. Allow to stand about 1/2 hour to blend flavors before serving at room temperature. Serves 6.
Mix first seven ingredients. Put in buttered casserole dish. Mix remaining ingredients. Put on top of casserole. Bake for 35 to 45 minutes at 350°.
Combine all ingredients except cheese; mix thoroughly. Divide meat mixture into thirds. Pat 1/3 in bottom of 9 1/2 x 5 x 3 loaf pan. Cover with half the cheese. Repeat layer, ending with the meat. Bake at 350 degrees for 1 hour.
Thinly slice apples; arrange in well-greased baking dish. Combine sugar, oats, cinnamon, flour and nuts and stir. Pour melted butter into dry ingredients and blend until crumbly. Spread mixture over apples and bake at 350° for 45 minutes.
Combine all the ingredients, except for almonds, salad dressing and milk. Thin salad dressing with milk in separate bowl. Then pour mixture over combined ingredients and mix well. Pour into ungreased 2-quart baking dish. Bake at 350° for 30 to 40 minutes. Top with almonds when finished baking.
Beat eggs. Add rest of ingredients. Place in baking dish. Bake at 350° for 30 minutes or until done.
Blend all ingredients except 1 cup chopped nuts. Form into ball and chill. Reform ball and roll in the remaining nuts, covering the ball with nuts. Chill several more hours before serving. This makes a large cheese ball. I would suggest dividing it into 2 cheese balls.
Soften cream cheese to room temperature. Mix with chives. Trim crusts from bread and cut each slice in half. Spread 1 teaspoon cheese mixture on each half and roll up. Wrap a slice of bacon around each and secure with a toothpick. Place on a broiler pan at 350° for 30 minutes. Turn as necessary to prevent overbrowning.
Preheat oven to 325°. In small bowl, combine flour, baking soda and salt; set aside. In small saucepan, combine butter, sugar and water; bring just to a boil. Remove from heat. Add 6 ounces (1 cup) semi-sweet chocolate chips and vanilla extract. Stir until chips melt and mixture is smooth. Transfer to large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in remaining 1 cup semi-sweet chocolate chips and nuts. Spread into greased 9-inch square baking pan. Bake at 325° for 35 minutes. Cool completely. Cut into 2 1/4-inch squares. Makes sixteen 2 1/4-inch squares.
Put first 4 ingredients in large serving bowl. Next combine remaining ingredients. Stir with a wire whisk. Pour dressing over cantaloupe mixture. Cover and chill.
Add Eagle Brand sweetened condensed milk and water; mix. Add pudding mix until well blended, chill 5 minutes. Beat whipping cream and fold into mixture. Delicious!
Combine sugar, syrup and peanuts in heavy skillet. Bring to a boil and boil for 10 minutes, stirring occasionally. Stir in soda; pour into well-buttered pan.
In a saucepan over low heat, cook and stir 1/2 cup milk and chocolate until the chocolate is melted and mixture is thickened (about 4 to 5 minutes). Stir in 1/4 teaspoon extract. Pour into pastry shell. Set aside.
Fry bacon and crumble into kidney beans. In bacon drippings, saut vegetables. Cook until well wilted, but not browned, stirring frequently. Add beans and remaining ingredients. Cover and simmer about 30 minutes. Serve over rice.
Stir chocolate with the peppermint stick. Bite off the tip and sip the hot chocolate through it like a straw.
Mix marshmallows and pineapple. Cover and refrigerate overnight. In saucepan, mix juice, sugar, egg, flour and vinegar. Boil until thick and refrigerate overnight. Next day, combine the two mixtures and add apples, nuts and Cool Whip.
Cream together first 7 ingredients. Mix in remaining ingredients. Drop by teaspoon and bake at 375° for 12 to 15 minutes. Makes 5 dozen.
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise. Add remaining ingredients; stir well. Stuff egg whites with yolk mixture. Garnish eggs with paprika.
Combine cheeses in a bowl; mix well. Spread half of the cheese mixture in a greased 9 x 13-inch baking pan. Top with green chilies. Sprinkle with remaining cheese mixture. Beat eggs, flour and milk in a bowl. Pour over cheese. Bake at 350° for 45 minutes. Cut into squares.
Whip potatoes in butter. Add remaining ingredients; beat until fluffy. Place in greased casserole. Bake for 30 minutes at 350°. May be prepared a day in advance and baked before serving. Serves 10.
In a large punch bowl, combine ice cream, sherbet and pineapple juice. Mix well. Add ginger ale. Mix gently. Makes approximately 25 servings.
Put yeast into the warm water and add 1 tsp sugar from the 1/4 c. Let stand a few minutes so the yeast begins to work, then add remainder of the sugar, egg, shortening and salt. Beat with electric mixer. Add the flour and mix on low speed. Have floured area ready to put the dough on. Use flour on hand and rolling pin. Roll the dough by hand a little on the floured board, and then pat or roll the dough out less than 1/2 inch thick. Brush melted butter over dough and sprinkle with sugar and cinnamon mixture. Raisins may be added if desired. Roll the dough as for jelly roll. Cut in 1/2 inch slices. Place on greased cookie sheet and let rise until double in size. Bake at 350° for 30 to 35 minutes.
Wash potatoes and bake in conventional oven at 400° for 1 hour or until done. Let cool. Cut potatoes in half, lengthwise, and then scoop out pulp. Melt margarine in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly. Add potato pulp, salt, pepper, 2 teaspoons green onions, 1/2 cup bacon and 1 cup grated cheese. Cook until heated. Stir in sour cream. Add extra milk, if necessary for thickness. Garnish each bowl of soup with green onion, bacon and cheese. Yield: 10 cups.
Cream butter and blend sugar. Add egg yolk, then flour. Roll dough into small balls, 1-inch in diameter. Dip each one in egg white, then roll in chopped nuts. Place cookies on greased cookie sheet. Bake 5 minutes at 300°. Press centers and bake 15 minutes longer. Cool slightly. Fill hole with jelly. Yields 2 1/2 dozen.
Chop cabbage and put in a greased baking dish. Brown meat and onion. Stir in the rice. Pour on top of cabbage. Mix soup and water and pour over casserole. Cover lightly with foil. Bake at 350° for 1 hour.
A number of times through the years All Saints' has held a Seder Dinner in the Parish Hall on Maundy and Thursday. We have used both Greek and Jewish foods. Some of the foods prepared were Carrot Tzimmes, Charoseth, Chicken Soup, Chopped Liver, Herb-roasted Leg of Lamb with Red Potatoes, Knaidlach, Lentil Soup, Roast Lamb and Potatoes and 12-Egg Sponge Cake.
Mix together soup, onion, egg and squash. Melt butter and mix with stuffing. Sprinkle some of stuffing in bottom of baking dish. Sprinkle some cheese on this. Put a layer of squash next. Repeat layers and end with cheese. Bake until bubbly at 325°.
Do not beat this cake. Bake at 350° for 1 hour and 20 minutes in tube pan.
Melt caramels with evaporated milk in heavy saucepan over low heat. Stir together flour, oats, baking soda and salt. Cut in oleo until mixture resembles coarse crumbs. Reserve 1 cup. Press remaining crumb mixture on bottom of greased 13 x 9-inch pan. Bake at 350° for 12 minutes. Sprinkle chocolate pieces over baked crust. Spread caramel mixture evenly over chocolate pieces. Sprinkle reserved crumb mixture over top. Bake 20 minutes longer. Chill until cooled, about 2 hours. Cut into bars.
Wash mushrooms and remove stems. Dip the mushrooms in melted butter and place upside-down in shallow baking pan. Chop enough of remaining stems to make 1/4 cup and saute them with the onions in the remaining butter. You may add more butter, if necessary. Add the sherry or white wine and lightly stir in the stuffing. Spoon this mixture into the mushroom caps and bake in 350° oven until hot, about 10 minutes. Makes about 18 hors d'oeuvres.
Crush mix in pouch and combine with bread crumbs and pepper. Beat egg and water. Dip chicken pieces (cut into 1-inch pieces) into egg/water mix, then into crumbs to coat. Place on baking sheet. Drizzle with margarine. Bake at 400° for 15 minutes or until chicken is no longer pink.
Grind pimentos, cheese, bacon and eggs. Mix with chili sauce and spread on hamburger buns. Put under broiler or in oven for 8 to 10 minutes until cheese melts and browns lightly.
Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes. Remove foil; bake 5 minutes longer.
Peel and slice oranges into cart-wheel slices 1/4-inch thick. Into a glass bowl, arrange slices and coconut in alternating layers, ending with a layer of coconut. Pour sherry over all and chill for at least an hour.
Soften sherbet enough to stir in diced bananas and strawberries. Mix thoroughly in a large bowl and place in freezer until ready to serve. Remove from freezer 15 to 20 minutes before serving. Especially refreshing treat for warm summer days. Serves 20 to 25 people.
Cut bread in 1-inch slices, almost to, but not through, bottom crust. Place on a piece of foil large enough to wrap bread. Cut Swiss cheese slices in half; place cheese slices between bread slices. Mix rest of ingredients together and melt for easy pouring. Pour butter mixture over the bread and cheese slices. Wrap bread in foil and place on a cookie sheet. Bake at 325° for 25 to 30 minutes. Serves 12. Approximately 291 calories per serving.
Grease and flour a loaf pan. Place nuts, cherries, dates and raisins in a large bowl. Mix flour, sugar, baking powder and salt well and sift over fruit. Make sure all fruit is coated with flour mixture. Beat eggs until fluffy; add vanilla. Blend eggs into fruit mixture; spoon into loaf pan. Bake at 300° for 1 1/2 hours. Cool in pan for 15 minutes. Remove from pan to cake rack.
Cream butter and sugar in a small sauce pan. Bring to a boil. Divide graham crackers and place in baking dish. Spoon mixture over graham crackers. Sprinkle nuts over evenly. Bake at 375° for 10 minutes. Cool. Cut.
Sift the first 4 ingredients together and set aside. Grate carrots and set aside. Mix and cream the oil, sugar and eggs. Add flour mixture to oil, sugar and eggs. Add carrots, then stir in the pineapple, coconut and nuts. Bake in a 9 x 13-inch pan at 350° for 50 to 60 minutes. I find it best to add pineapple and juice to egg mixture before adding the flour.
In muffin tin, mix cornstarch, water, food coloring and cold cream, blending well. Apply to face or arms with small paint brush or cotton swab. Makes enough to paint one face.
Melt butter and saute chopped onions, celery, bell pepper about 10 minutes. Blend in flour and cover and cook for 15 minutes over medium heat. Stir occasionally. Add parsley and crawfish (shrimp or chicken). Cover and cook for additional 20 minutes; stir often. Add cream cheese, pepper and garlic. Mix well. Cook on low heat for 20 minutes and stir often. Don't let it stick! Prepare fettuccine according to package directions. Mix pasta and sauce mixture and place in large lasagna pan or two 9 x 13 dishes. Sprinkle with Parmesan cheese and bake for 12 minutes at 350°.
Preheat oven to 350°. In plastic bag or bowl, shake or toss all ingredients until vegetables are coated. Empty into 13 x 9-inch baking dish, discard bag. Bake, stirring once 25 minutes or until vegetables are tender. Makes 4 (1/2 cup) servings.
Melt chocolate bar and chocolate semi-sweet chips in microwave on simmer. When melted, stir in milk chocolate chips and stir until blended well. Add coconut and drop by tablespoon on wax paper. Spread on a cookie sheet. Shape into little nests using a spoon. While still warm, add green tinted coconut to look like grass. Fill nests with jelly beans, pastel M&M's or small candy animals, to decorate. Use imaginations.
Sift together, flour, sugar, baking powder, cinnamon, salt and baking soda. Add pumpkin, eggs, salad oil, nuts, milk, vanilla and chocolate chips; mix well. Bake at 375° for 10 minutes.
Mix all dry ingredients together. Mix 1/2 cup water with dry ingredients. Mix until all is wet. Pour in double boiler. Add 2 cups milk and stir until thick. Careful not to let it stick. Put over homemade biscuits and eat. Delicious.
Dissolve Jell-O in 1 cup boiling water; add 2 cups cold water and let stand until Jell-O thickens. Stir in instant pudding mix and whip with mixer. Save 1 cup mixture. Add fruit cocktail to rest. Put in 9 x 13 pan and let get firm. Whip Dream Whip and fold in saved cup mixture. Spread over first layer.
In a bowl combine yeast and water. Let stand for 10 minutes. Sprinkle flour into mixture and whisk to form a thick batter. Cover and place in a warm place (80° to 85°) for 24 hours. The starter can be used at this point but will develop a richer flavor if left in warm place for several days.
Add orange juice, lemon juice, whiskey and salt to beaten eggs. Gradually add baking powder and flour to make soft dough. Knead by hand to form a stiff dough, adding flour as needed, as in bread. Take	a piece size of an orange and roll it out on a floured board, paper thinness.	With a pastry wheel, cut dough in strips, 2 x 3-inches. In a deep frying pan, drop strips in hot oil.	Using 2 forks, turn dough over immediately and roll loosely in jelly roll fashion. Fry until golden brown. Drain in a colander and cool.
Combine flour, oil and sugar. Separate 4 eggs. Slowly mix in the yellow. Add the cinnamon, pineapple, pecans and egg whites. Mix until thoroughly blended. Cook at 350° until done.
Saute ground beef and drain off fat. Roll out biscuits to form flat circle. Brush biscuits with tomato sauce. Spread ground beef and top with cheese. Bake at 375° until crust is lightly browned. May vary by adding other toppings, such as green onions.
Sift together flour, cocoa, salt and soda. Add sugar and the rest of the ingredients. Mix until smooth. Do not overbeat. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. Cool in pan set on wire rack.
Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water or can be added to dry ingredients. Add buttermilk to dry ingredients. Turn out on floured board. Knead lightly. Roll 1/4-inch thick. Cut with biscuit cutter. Dip in melted butter and fold in half and place in pan or cookie sheet. Makes 48 biscuits. Can be frozen raw for several weeks. Take out and let rise and bake at 400° for 15 minutes. Yield: 48 biscuits.
Layer beans, cheese, sour cream, tomato, onion and chiles. Repeat until ingredients are used up. Serve with tortilla chips.
In medium skillet, prepare taco spices and seasonings with ground beef and water according to package directions. Add refried beans and heat 5 minutes.
Mix water and cornstarch. Stir until bubbly over medium heat. Sprinkle Jell-O and sweetener into mixture. Stir well. Cool. Add berries and put into a butter recipe graham cracker crust. Chill and add lite Cool Whip, if desired. Makes 4 servings.
Mix cake mix and bake as directed in a 13 x 9-inch glass dish. Five minutes before taking from oven, bring pineapple, juice and sugar to a boil. Pour on cake immediately as cake comes from oven. Let cool, then mix pudding and pour over cooled cake. When pudding is set, ice with Cool Whip. Sprinkle top with coconut and pecan pieces. Cover and chill for 8 hours. I think it's even better after a couple days.
Drain kraut and put in mixing bowl. Combine sugar and vinegar in saucepan and bring to boil. Cook 5 minutes and cool slightly. Pour over kraut. Add other ingredients. Mix well. Chill several hours before serving.
Cream butter and sugar. Add eggs; mix well. Sift flour before measuring. Add spices. Sift with soda or add soda in buttermilk. Add flour and milk alternately with creamed butter, sugar and eggs. Add jam. Add floured pecans and chopped dates or raisins. Pour into large tube pan, floured and lined with brown paper and well-greased. Bake in oven at 325° to 350° for 1 hour or until done when tested with straw comes out clean.
Brown beef in skillet or cook ham bone. Combine all other ingredients in large kettle and cook for 1 hour. Add meat and keep warm until served. The tomato paste is very important. It makes soup much better.
Mix all ingredients and let marinate in refrigerator for 30 minutes or longer. When ready to serve, put on a bed of lettuce on a flat dish and garnish with small sweet pickles.
Cream butter and sugar together; add beaten egg yolks. Add molasses and brandy. Sift flour, nutmeg, salt and baking powder. Add to mixture. Add pecans and currants. Fold in stiffly beaten egg whites. Bake in a loaf pan which has been greased and floured at 275° for 2 to 2 1/2 hours. Wrap in wine-soaked cloth for storage.
Mix pineapple with juice and blueberries. Sprinkle sugar on top. Spread cake mix on. Drizzle melted butter over mixture and add nuts. Cook at 350° for 40 minutes. After 25 minutes, punch holes in top so juice will come to the top.
Scald milk (in microwave) and then put Crisco, sugar and salt into milk and dissolve. Cool to lukewarm. Soften yeast in the lukewarm water, then add to milk mixture, along with eggs. Beat in flour. Let rise until light or doubled, about 1 hour. Knead well and shape into rolls. Let rise again (1 hour). Bake at 400° until golden brown, about 20 minutes.
Blend well all ingredients in a mixing bowl. Pour into pizza crust. Will make two 12-inch pizzas or one 16-inch pizza.
Mix; pour into 4 (1 pound) coffee cans. Bake at 350° for 60 minutes.
Mix all ingredients together; heat in pan. Can be stored in refrigerator for a long time.
Mix all together in 1 bowl until well mixed together. Put in oven at 375° for 30 minutes, or until light brown.
Dissolve red hots in boiling water. Add jello and stir until dissolved. Add cold water and cool until mixture thickens. Fold in 1 cup chopped apples, pineapple and walnuts. Chill until set.
In a 12-inch nonstick skillet, heat the oil over low heat. Add the garlic and cook, stirring occasionally for 4 minutes or until lightly colored and fragrant. Stir in the beans, tomato and basil. Cook for about 7 minutes or until heated through. Stir in the cheese and lemon juice. Serve hot or at room temperature. Serves 4 as a main dish, or 8 as a side dish.
Over very low heat melt 1 cup peanut butter until smooth. In top of double boiler, melt chocolate chips, butter and 1 cup peanut butter. Place 1 tablespoon melted chocolate mixture in bottom of small paper muffin cups. Then put 1 tablespoon peanut butter. Divide remaining chocolate mixture over top. Makes 24.
Coat beef with flour; set aside. In 6-quart pot over medium heat, cook bacon until crisp. Remove with slotted spoon. Set aside.
Simmer ribs in salted water until tender. Cut them into separate ribs. Melt oleo in saucepan and add 1 clove crushed garlic. Simmer 4 to 5 minutes. Add ketchup, chili sauce, brown sugar, chopped onion, Worcestershire sauce, dry mustard, celery seed, salt, pepper sauce and lemon juice. Bring to a boil and pour over drained ribs in a roasting pan. Bake at 350° for 45 minutes to 1 hour, basting often.
Cook potatoes; peel and cut into 1/2-inch cubes and set aside. In a large skillet, saute onion in butter until tender. Add carrots; cover and cook 10 minutes over low heat. Add remaining ingredients. Cover and cook until cabbage is tender.
Cream shortening and sugar until creamy. Add molasses and unbeaten egg. Blend well. Sift dry ingredients and add to creamed mixture alternately with vinegar and water. Drop by teaspoonful on ungreased cookie sheet. Bake at 375° for 10 minutes or until brown.
Cut meat into 2-inch cubes. Remove excess fat. Brown in oil. Put rabbit in a large kettle. Add wine, oil, tomatoes and vinegar. Place spices in bag and remove before serving. Add onions and cook slowly for 3 hours. Add bouillon before serving.
Mix together the first 3 ingredients in saucepan. Slowly add the remaining ingredients. Stir over low heat until thick. (Make just before serving.) Good over baked ham.
Combine corn syrup and brown sugar in a 3-quart pan. Cook over moderate heat until it bubbles. Stir. Remove from heat and stir in peanut butter, cereal and coconut. Press into a buttered 8 x 8-inch pan. Cool and cut into squares.
Add all ingredients together with little drops of milk until mixture is thick and mixed together well. Then roll small parts by hand into balls and refrigerate until wanted. Can be eaten right away.
Stir all but flour in a large nonmetal container until the yeast dissolves. Stir in flour gradually until a smooth batter forms. Let stand loosely covered in a warm place about 3 days, stirring down occasionally. Refrigerate, loosely covered.
Heat milk, sugar and butter. Add vanilla and eggs. Pour over bread. Bake at 350° for 1 hour.
Combine sugar, flour, cornmeal and salt. Add butter, lemon juice, lemon rind and milk. Mix well. Add eggs, one at a time, beating well after each addition. Pour into pastry shell. Bake at 350° for 50 minutes. Yields one 9-inch pie. So-o-o delicious!
On bottom of 2-quart glass casserole, spread refried beans. Mix sour cream with taco seasoning and spread on top of bean layer. Next, layer picante sauce. Mix avocados with lemon juice; layer on top of picante sauce. Continue layering each of the remaining ingredients. Cover. Refrigerate and serve chilled with tortilla chips. Serves 25.