HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut off crusts from bottoms and tops of rolls. Dice rolls with a knife. Put pieces of rolls in a kettle with eggs and warm milk. Mix so that roll pieces are moist and stick together. (Mixture shouldn't be soupy, though.) Let sit in refrigerator overnight.
*Oil can be substituted for shortening. Mix with milk and egg before mixing with dry ingredients.
Mix first four ingredients well and chill. Pour over cream cheese. Serve with Triscuits or wheat wafers.
Soak cucumbers, garlic, onion, peppers and salt 3 hours with crushed ice. Heat rest and drain cucumbers; bring to a boil. Seal. Makes 8 1/2 pints.
Lightly butter medium bowl or mold. Mix Espresso and Kahlua. One at a time, dip 10 ladyfingers into mixture and line bottom and partially up sides of the bowl. Whip cream until thick. Beat yolks and sugar over pan of hot water for 4 to 5 minutes, until creamy. Cool; fold in whipping cream and Mascarpone. Pour 1/2 Mascarpone mix over ladyfingers; sprinkle with 1/2 the cocoa. Layer remainder of ladyfingers lightly dipped in Espresso mix. Layer remaining ingredients as above. Cover container carefully with plastic wrap; chill for several hours. Spoon into sherbet coupes or stemmed glasses to serve 4.
Melt butter and chocolate in heavy saucepan. Bring to boil and boil rapidly for 3 minutes. Serve warm on ice cream or plain or angel food cake.
Stir together flour, baking powder and salt. Set aside. In large mixing bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture. Mix well. Stir in nuts, dates and chopped cherries. Shape level measuring tablespoonful of dough into balls. Roll in crushed Kellogg's cornflakes cereal. Place on greased baking sheets. Top each with cherry quarter. Bake at 350° for 10 to 14 minutes or until lightly browned. Yield: about 5 dozen.
Mix cranberries, undrained pineapple and sugar into a bowl. Let stand overnight in refrigerator. Drain, then fold in whipping cream and nuts. Ready to serve.
Put oil in pan and brown onion. Add cabbage. Cover and cook on low flame. Stir in garlic. Add 2 teaspoons water, if getting too brown. Cook about 30 minutes.
Cut each breast in half horizontally. On hard surface with meat mallet pound breast pieces to 1/4-inch thick. In plastic bag, mix together flour, salt and pepper. Add chicken and shake to coat thoroughly; set aside. In large frypan, place olive oil and butter and heat to medium-high temperature; add garlic and chicken. Cook, turning once, about 5 minutes or until chicken is lightly browned. Remove chicken; keep warm. Reduce heat to medium. To drippings remaining in same pan, add wine, zucchini, celery, scallions and lemon; cook about 5 minutes or until vegetables are tender. Return chicken to frypan and cook about 3 minutes or until tender. Arrange chicken on platter; spoon vegetables and juices over chicken.
Heat oven to 400°. Line 12 muffin cups with liners, then combine oats, flour, baking powder and cinnamon. Add combined remaining ingredients. Mix until dry ingredients are just moistened. Fill muffin cups 3/4 full. Bake at 400° for 20 to 25 minutes or until golden brown.
Place the ingredients on a sheet of heavy duty foil. Wrap up. Place on outdoor grill on low for an hour. No fuss and delicious.
Cream butter or margarine and sugar. Sift flour, salt and soda together. Add eggs. Add flour alternately with milk. Add vanilla and bananas. Stir in nuts. Bake in a tube pan at 325° for about 1 hour. Test with straw to determine if done. If straw comes out clean, it's ready. Makes 2 small loaf pans.
Melt butterscotch morsels and peanut butter in top of a double boiler over simmering water. Mix marshmallows and chow mein noodles in a large bowl. Pour butterscotch mixture over the noodles and marshmallows. Drop by teaspoon onto wax paper and let dry or chill until set.
Combine pineapple, cantaloupe, honeydew, papaya, mango, kiwi, grapes and strawberries. Mix bananas, sour cream, brown sugar and lemon juice in blender until smooth. Add to fruit and gently mix.
Mix the ingredients together and chill for a couple of hours before serving. You may add your favorite chopped nut meats, if desired.
Simmer first 6 ingredients for 10 minutes and set aside. In another pan, melt the butter. Stir in the flour. Add milk. Cook and stir until thickened. Slowly stir in tomato mixture. Good with grated Velveeta cheese sprinkled on top when serving. Serves 4.
Rinse fish (do not pat dry) and place it on the bottom of a 5 by 10-inch glass casserole dish. Slice onion into rings; break up the rings and place all over the fish. Take four or five of the tomatoes, cut them into thick slices and place tomato layer on top of onion layer. Pour about 1/2 cup of tomato puree over top of fish and vegetables. Sprinkle about a teaspoon each of basil and oregano on top. Salt & pepper to taste. Lightly sprinkle one or two tablespoons of olive oil on the very top of casserole. Bake at 350 for 15 to 20 minutes or until fish flakes when tested with a fork.
Sprinkle gelatin over milk in saucepan. Add egg yolks, 1/2 cup of sugar, salt, cinnamon and chocolate pieces. Mix well. Stir constantly over low heat until gelatin dissolves and chocolate is melted (10 minutes). Chill in refrigerator until mounds slightly (20 minutes). Beat egg whites until stiff; add 1/2 cup of sugar and beat until very stiff. Fold into chocolate mixture. Add vanilla.
Blend cream cheese, parmesan and horseradish, stir in olives and dried beef. Wrap and chill several hours. Roll in snipped beef if desired.
Mix together the first 6 ingredients and fold in eggs. Pour into shell. Bake at 350° for 1 hour.
In 3-quart saucepan, combine water and beef; bring to boiling. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until meat is tender. Skim off fat (or chill beef and broth until layer of fat forms; remove and discard fat). Remove meat. Measure the cooking liquid; reserve 3 cups of the liquid to use in soup (save remaining cooking liquid for another use). When the meat is cool enough to handle, remove meat form bones; cut meat into bite size pieces. Discard bones.
Mix ingredients with 1/2 soup can of milk. Turn into greased casserole dish. Top with buttered cracker crumbs. Bake at 325° for 20 to 25 minutes.
Coarsely chop the scallions. In a large skillet, warm the oil over medium-high heat until hot. Add the scallions and garlic and cook, stirring occasionally, until the garlic begins to brown. Add the crushed tomatoes, tomato paste, oregano and pepper and bring to a boil. Reduce the heat to medium-low; cover and simmer for 10 minutes.
Saute onions. Combine meat, onions and broth. Bring to a boil. Add seasonings. Slowly add corn meal, stirring constantly. Cook for approximately 30 minutes. Pour into a loaf pan and chill until firm. Cut into thin slices and fry until well browned.
Combine sugar, butter, corn syrup and water in 2-quart glass baking dish. Microwave on High for 10 to 12 minutes or until caramel colored, stirring twice.
Combine ingredients. Shape into balls and freeze. Bake frozen balls on cookie sheet. Bake at 375° for 20 minutes.
Mix until makes a crumb mixture. Sprinkle on top of mixture; bake at 325° for about 50 minutes, until light brown.
Cook potatoes in boiling salt water until tender, about 15 minutes. Drain well. While potatoes are boiling. Brown ground beef in 1 tablespoon butter in a large frying pan. Mix onion and red pepper. Continue cooking, stirring frequently until onions are limp and lightly brown. Spoon off excess fat. Mix in garlic, salt, pepper, vinegar, parsley and bay leaf. Spread beef mixture in a greased 2 to 2 1/2-quart casserole to the drained potatoes. Add remaining 2 tablespoons butter, paprika, nutmeg and milk. Beat with a mixer until smooth. Add 1 to 2 tablespoons more milk, if needed. Salt to taste. Spread potato mixture evenly over beef. Sprinkle top with cheese. Bake, uncovered, at 400° until casserole is heated through and top is lightly brown, 20 to 25 minutes.
Combine flour, soda, salt, sugar and cinnamon in large bowl. Add oil and eggs, stirring until ingredients are moistened. Do not beat! Stir in vanilla, undrained pineapple, nuts and bananas. Pour batter into 3 greased and floured 9-inch pans. Bake 23 to 28 minutes at 350°. Ice between layers and top.
Mix all ingredients well. Put in a bowl and cover with cloth. Let rise to double in size (about 2 to 3 hours in oven with light on). Knead a few minutes and divide into 3 loaves. Spray loaf pans with Pam and place 1 loaf in each pan. Let rise in oven (with light on) or any warm, draft free place until double in size. Bake about 23 to 25 minutes in preheated 325° oven.
Cream sugars and shortening well. Add eggs and cream well. Add flour, oatmeal and vanilla; stir well. Using a tablespoon, place on a ungreased cookie sheet, about 2-inches apart. Bake at 350° for 7 to 10 minutes. Cool on waxed paper.
Heat oven to 400°. In a 10-inch skillet, cook beef and onion; spoon off fat. Stir in soup, water, pepper, macaroni and 1/2 cup cheese. Spoon mixture into a 1 1/2-quart casserole; top with remaining cheese. Bake for 25 minutes, or until hot and bubbling. Serve.
Mix all ingredients together. Pour into three 9-inch pie shells (uncooked).	Bake at 325° for 45 minutes to 1 hour.
Mix together shortening and sugar. Add 1 egg at a time, then mix other ingredients, bananas, sifted flour, salt and soda. Last, add chopped nuts. Bake at 350° for 30 to 35 minutes.
Sift flour, 3 1/4 tablespoons cocoa and 2 cups sugar into mixing bowl. In saucepan, combine 2 sticks margarine and water. Bring to boil. Pour over dry ingredients. Mix with spoon. Add buttermilk, eggs, soda and vanilla. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 45 minutes. Bring to boil remaining margarine, cocoa and milk, stirring constantly. Add remaining ingredients and pour over cake while hot.
Rinse and drain crabmeat on paper towel. Spread mixture on muffin and slice in half. Cut each half into fourths and arrange on cookie sheet. Freeze and store in plastic bag. When ready to serve, broil until puffy and golden brown.
Mix oil, sugar and eggs. Blend well. Add raw apples, nuts and vanilla. Beat well. Add flour, soda and salt. Mix well. Spoon into 2 (2 1/2 x 8-inch) loaf pans that have been lined with foil or wax paper. Bake at 350° for 1 1/2 hours. At holiday time, add candied fruit to make it festive.
Beat yogurt until smooth. Mix in Cool Whip; pour in crust shell. Chill.
Cream the sugar and oil in a mixing bowl. Add eggs and beat well. Add the vinegar and food coloring; beat well. Sift the flour, soda, salt and cocoa together. Add to the creamed mixture alternately with buttermilk. Add 1 teaspoon vanilla and beat well. Pour into 2 (8-inch) greased and floured pans. Bake at 350° for 30 to 35 minutes.
Cook celery, onion and ground beef in hot fat in a large frypan about 5 minutes until meat begins to brown. Blend cornstarch with water. Stir into beef mixture. Add bouillon cube, soy sauce and salt. Cook, stirring constantly, until sauce is thickened and clear. Stir in cabbage. Cook, covered, about 3 minutes until cabbage is tender but still firm. Serve on rice.
In a large bowl, sprinkle gelatin over cold water. Let stand 3 minutes to soften. Add boiling water. Stir until gelatin dissolves. Stir in lemon juice, salt, pepper, pepper sauce and mayonnaise until well blended. Set aside some shrimp for garnish. Chop the rest; stir in crab meat, shrimp and remaining ingredients until well blended. Turn into mold. Chill 6 hours. Garnish with shrimp, celery and pimiento strips.
Pound breasts thin with mallet. Place one slice ham and one slice cheese on chicken breast. Roll and secure with toothpicks. Dip chicken roll in milk, then in bread crumbs. Place in lightly oiled baking pan. Bake at 350° for 35 minutes. Serves 4 to 6.
Preheat oven to 375°. Melt the butter in a pan. While it is melting, combine the brown sugar and granulated sugar in a large bowl. In another large bowl, combine the flour, salt and baking soda. Set aside. Add the melted butter to the sugar and stir until completely mixed in. In a small bowl, slightly beat the eggs. Add the vanilla to it, mixing it well. Add the flour mixture in, a little at a time. Add the chocolate chips or M&M's. Spoon onto ungreased cookie sheets. Bake about 8 minutes. Makes about 4 to 5 dozen.
Cook broccoli; set aside. Combine rice, soup, milk, cheese, salt and pepper in 3-quart casserole. Cook until cheese melts and can be blended easily. To cheese mixture, add onion, celery, water chestnuts and broccoli. Stir. Bake at 350° for 30 minutes.
Mix all ingredients and place into pie shell. Bake at 350° until pie barely shakes in middle. Let set for at least 1 hour before cutting.
Mix together with spoon and put in greased mini muffin tins. Bake at 375° for 15 to 20 minutes.
Brown pork chops and put them in a Pyrex dish. Cut potatoes over them, then slice onion over that. Salt and pepper. Take soup and put in a separate bowl. Add milk and mix well. Pour over the casserole and cover with Reynolds Wrap and cook one hour.
Chop the veggies very fine and dry on a paper towel. Mix the gelatine and cold water and add the boiling water. Let gelatine cool. Do not let set hard. Add the mayo and salt to gelatine. Add the veggies. Very good!
Brown meat and onion in skillet. Drain well. Put into large kettle and add all other ingredients. Cook over medium heat until reduced to thick puree and cabbage is tender and cooked into the meat sauce. Stores in fridge and freezes well.
Melt chocolate chips in pan. Add peanut butter and mix well. Remove from heat and add Marshmallow Creme and mix. Pour into buttered 9 x 13-inch pan. Cool and cut into 1-inch squares.
Combine the first 3 ingredients in the dressing bottle. Cut up the vegetables. Pour dressing mixture over chopped vegetables. Marinate in refrigerator at least 4 hours, turning or stirring often.
Beat everything together except chopped ham or beef, in blender. Mix 1/2 in cheese and roll ball in the other half.
Begin 36 to 48 hours before you expect to cook. Place roast in cold water for 24 hours, changing water when very bloody. After soaking in refrigerator for 24 hours, remove from water. Stuff with green onions and garlic by making holes all over roast and stuffing in them. You pour Italian dressing over roast and soak 12 to 24 hours, turning every few hours. When ready to cook, pour out all but about 2-inches of liquid. Fill pot with water until it covers roast. Cover pot and place in a 350° oven. Cook for 2 1/2 hours, then add carrots and potatoes. Add water as needed and cook 1 more hour. Serve with rice and enjoy.
Saute celery, onion, carrot and green pepper in butter in large heavy pan. Add 4 cups broth, tomatoes, curry powder, salt and pepper and sugar. Heat to boiling. Reduce heat. Simmer for 20 minutes. Blend flour with remaining 1/2 cup broth. Stir gradually into soup. Cook until slightly thickened, stirring frequently. Serve hot.
Mix eggs and milk in bowl. Sift together flour, baking powder and salt. Add to eggs and milk. Heat cooking oil in electric skillet. Put finger under funnel to "stop up" hole. Put in some batter. In the center of the skillet, drop batter in a circular motion by taking finger away. Fry until golden brown on both sides. Drain on paper toweling. Top with confectioners sugar or syrup.
Put in slow cooker for 3 hours. Sprinkle vinegar on when serving (optional).
Cook spaghetti (can add chicken bouillon to water to add flavor). Dice onion and green pepper and cook in oleo in skillet until tender. Melt Velveeta cheese in can of Ro-Tel tomatoes in saucepan. Put all ingredients in a large bowl and add peas, salt, pepper and garlic powder; mix well. Spray a 9 x 13-inch casserole pan with cooking spray. Cook at 350° for 15 to 20 minutes.
Prepare and bake cake mix as directed on package. Bake in 9 x 13-inch pan. Cool about 10 minutes. Poke with fork and spread a small can of pineapple over the cake.
Heat cider and cinnamon stick in a large pan. Bring to a boil and simmer, covered, for 5 minutes. Add remaining ingredients and simmer, uncovered, 5 minutes longer. Keep hot over low heat. Serves 10.
Brown sausage in 10-inch skillet. Drain and cut up tomatoes, reserving juice. Add water to juice to make 2 cups liquid. Add onion and green beans to sausage. Cook, stirring 3 to 4 minutes. Stir in rice, tomatoes, liquid and sauce mix. Bring to boil. Reduce heat. Cover and simmer until most of the liquid is absorbed, about 5 minutes. Sprinkle cheese over top, if desired. Yields 6 servings.
Mix together 5 minutes. Bake in greased angel food cake pan or Bundt pan at 350° for 50 minutes. Freezes well.
Preheat oven to 350°. Mix all ingredients together with a fork until just blended. Pour into unbaked pie shell. Bake for 45 minutes. Filling will be slightly puffed and golden brown when done, but will sink slightly when cooled. Cool on rack completely before serving.
Grind frozen cranberries, apples and oranges in food grinder. Add drained pineapple and sugar. Dissolve jello in hot water. Mix together and let set in refrigerator.
Wash rice; add 3 cups boiling water and boil 30 minutes. Cook onions in pan with drippings until tender, but not brown. Add tomatoes and boil 10 minutes; rub through strainer into boiled rice and water. Add seasoning and sprinkle with parsley. Add a little chopped green pepper if desired.
Saute onion and celery. Brown meat. Add tomato puree and, if necessary, 1 can water. Add seasonings. Cook over low heat for about an hour. Remove cloves and bay leaves. Cool. Mixture must not be watery.
Cut the steak into bite size pieces and brown in the oil in a skillet. Drain pimentos and mushrooms. Chop pimentos. Add these to browned steak. Add remaining ingredients and mix well. Cover casserole and bake at 325° for 1 hour and 30 minutes.
Cook cabbage with salt until almost done and drain. In the bottom of a buttered casserole dish, put a layer of crumbs, a layer of cabbage, a layer of cream of celery soup and a layer of grated Cheddar cheese. Cover with aluminum foil and bake at 400° until bubbly, about 30 minutes.
In medium baking dish, place a layer of crumbled saltine crackers. Sprinkle 1/2 of cheese over crackers. Layer asparagus, cut in bite size pieces, and liquid over cheese. Pour cream of mushroom soup evenly over asparagus. Make another layer of cheese, then a layer of crushed saltines on top. Dot with butter. Bake at 350° until golden brown, but not too dry.
Turn oven to 375°. Sift and measure 2 cups of flour. Sift together the flour, salt, soda, cinnamon, ginger and ground cloves. Measure shortening; place in another bowl and beat. Add 1 cup sugar to shortening and beat until fluffy. Add egg and molasses and beat. Add sifted flour mixture and mix together. Make balls of dough and roll in some sugar. Bake for 15 minutes.
Cream butter and sugar; add flour, vanilla and pecans. Drop from a tablespoon or make balls on a greased baking sheet. Bake for 45 minutes at 325°. Roll balls in powdered sugar while they are still warm.
Mix flour and mayonnaise; add milk slowly. Fill cupcake pans 1/2 to 3/4 full. Bake at 400° for 10 to 15 minutes or until brown on top.
Dissolve yeast in water and add the Crisco, sugar and well beaten egg. Now add the flour (don't add anymore). This dough will seem thin; put into the refrigerator for a short while and it will thicken. When you are ready to use them, take from the refrigerator and put three small balls of dough to make cloverleaf rolls into greased muffin pans. Do not let rise! Put them into the oven at once. Bake between 350° and 400°. Do not use oil for shortening.
In a mixing bowl, combine eggs, tomatoes, taco seasoning and bread crumbs. Mix well. Add beef. Mix well with hands. Press into loaf pan. Bake in a preheated 350° oven for 45 minutes or until done. Serves 4.
Mix cream cheese at low speed. Add milk and vanilla until smooth. Beat in pudding mix, then beat 2 minutes longer until thick and smooth. Fold in Cool Whip; spoon into baked shell. Chill until top is set.
In large skillet, brown beef and onion; drain well. Stir in celery, rice and soup, water and soy sauce. Bring to boil. Cover; simmer 20 minutes, stirring occasionally. Stir in vegetables. Cook an additional 5 to 8 minutes until vegetables are tender. Top with chow mein noodles. Serves 6 (1-cup) servings.
Spread crescent roll dough on pizza pan. Add sausage, Cheddar cheese and potatoes. Combine eggs and milk; pour over sausage mixture. Sprinkle with cheese. Bake at 350° for 30 minutes.
Cut crust off bread and roll flat. Blend cheese and egg together until workable. Spread evenly on each slice of bread. Roll 1 asparagus spear on each slice. Use toothpick to hold together. Dip in melted butter. Place on cookie sheet and freeze. Remove from freezer and cut in 3 pieces. Bake in hot oven.
Trim edges of white bread and slice into halves. Spread with Cheez Whiz and wrap with half slice of bacon. Hold together with toothpicks. Bake at 350° until bacon is done.
Cook macaroni according to directions; drain. Rinse with cold water; drain. Combine macaroni and remaining ingredients; toss well. Cover and chill. Yields 6 servings.
Mix shortening, sugar and eggs. Add flour with spices and soda. Then add apples, raisins and coffee. Bake at 350° for 35 to 40 minutes.
Combine margarine, syrup, sugar and cocoa in saucepan. Cook over low heat. Stir constantly until sugar dissolves. Let cool. Add eggs, vanilla and salt; stir well. Stir in 1/2 cup of pecans and coconut. Pour filling into pastry shell and top with remaining 1/2 cup of pecans. Bake at 325° for 55 minutes.
Cream together shortening, brown sugar and eggs until light and fluffy. Stir in buttermilk. Sift together flour, soda, baking powder, salt and spices; stir into creamed mixture. Stir in oats, raisins and nuts. Drop onto greased cookie sheets 2 inches apart. Bake at 375° for 8 to 10 minutes until lightly browned. Cool slightly before removing from pan. Makes about 5 dozen.
Brown ground beef and onion. Drain off excess grease. Open hamburger buns and place on ungreased cookie sheet. Spoon meat on open buns. Add 3 slices pepperoni, a few mushrooms and green peppers on buns. Top with 1 tablespoon pizza sauce and Mozzarella cheese. Repeat with remaining buns. Place under broiler in oven until cheese melts.
Mix oil with crackers by hand in a 13 x 11-inch pan. Add dressing mix and spices. Toss well to coat. Bake at 275° for 15 minutes. Store in airtight container when cool.
Place the chicken in a crock-pot. Sprinkle salt and pepper. Add bell pepper, beans and tomatoes. Cover and cook on low setting for 8 hours. Serve with rice.
Cook and bone chicken. Cool and cut into bite size pieces. Put broccoli in bottom of a glass casserole or cake pan. Mix cream of chicken soup, mayonnaise, lemon juice, curry powder and milk. Place chicken pieces in casserole on top of broccoli. Pour soup-mayonnaise mixture over this and cover with layer of grated cheese and buttered crumbs. Top with onion rings.
Mix the dry ingredients. Mix remaining ingredients; add to flour mixture very carefully. Pour into 2 greased loaf pans or 3 smaller pans. Bake at 350° for 1 hour, or until done. Cool in pan for 10 minutes before turning out. Freezes well.
Mix sugar, butter, vanilla and peanut butter. Roll mixture into small balls. Place on waxed paper on a cookie sheet. Put in freezer. Melt chocolate chips and wax over low heat. After balls are very cold, take from freezer and dip in chocolate using a toothpick. Place on greased cookie sheet. Fill toothpick holes with remaining chocolate. Store in a closed container. Can freeze.
Microwave all ingredients on High until cheese is melted, about 4 minutes. Stir twice during cooking time. Serve warm with scoop type chips.
Brown ground beef and bacon; add onion. Drain off grease. Add rest of ingredients. Add salt and pepper to taste. Put in casserole dish and bake for 1 hour at 350°.
Peel and slice cucumbers and onion thinly. Mix rest of ingredients. Pour over cucumbers. Let stand 3 hours, stirring occasionally. Place in freezer container and put in freezer. Serve on lettuce leaf as a salad or as a side dish.