HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw pastry sheet at room temperature for 30 minutes. Heat oven to 375°. Mix egg and water in small bowl. Microwave chocolate, milk, and butter in large bowl on High for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Preheat oven to 375°. Beat together margarine and sugar until light and fluffy. Beat in egg and vanilla. Add flour to margarine mixture, mixing well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake for 8 or 9 minutes for chewy cookies or 10 to 11 minutes for crisp cookies.
Preheat oven to 325° and grease 13 x 9 inch pan. Reserve 3/4 cup of dry cake mix. Combine remaining ingredients and mix well. Pour into pan and bake for 20 minutes.
Put potatoes and onions in heavy pot; cover with cold water. Add salt and pepper. Bring to a boil; reduce heat and simmer until potatoes flake and water is cooked down. Remove from heat, add butter. Mash potato mixture until slightly lumpy. Add milk, stirring well. Simmer 3 minutes. Serves 4.
Thoroughly mix all ingredients together. Drop on a greased cookie sheet by spoonfuls and bake at 375° for 8 to 10 minutes or until done.
Mix and store in covered container. Add 3 to 4 teaspoons mixture to 1 cup hot water.
In a large saucepan or Dutch oven, brown onion, celery and oxtails in butter or bacon drippings. Remove oxtails; add flour and stir until lightly browned. Return oxtails to saucepan and add consomme. Add water to cover. Add remaining ingredients and simmer for three hours, or until oxtails are tender. Remove oxtails and bay leaf. Remove meat from bones and dice, discarding bones and fat. Refrigerate, covered, overnight. Skim fat from top and heat to simmering. Serves 6.
In a large skillet, steam squash and onions in butter and water, cover with a lid. When squash is done, remove skillet from heat. Crumble crackers over squash, then sprinkle cheese on top. Cover for five minutes to let steam melt cheese.
Mix all ingredients, except cheese and chips. Place in greased casserole. Top with cheese, then with a layer of chips. Bake at 400° for 20 minutes.
Salt down the squash 1 hour, then drain. Add all ingredients together. Bring to a hard boil and can. To be eaten with vegetables.
Mix Hawaiian Punch, pineapple juice and sugar. Pour in a plastic container and freeze. After frozen, pour in a punch bowl. Pour ginger ale over punch to make a slush and serve.
If strawberries are frozen, thaw. Mix your pudding according to instructions on back of package. Slice pound cake in bottom of dish; put a layer of cake, then pour 1/2 of your pudding on top of cake, then add crushed pineapple. Now add sides of dish with cake and another layer over pineapple, then rest of pudding mix, then add strawberries. Top with Cool Whip.
Melt butter and add bread until coated; set aside. Mix other 4 ingredients together until smooth. Blend in pineapple, bread and butter. Place in medium Pyrex dish. Bake at 350° for 35 minutes. Serve warm. Feeds 6. Should be doubled for a larger group.
Put milk and strawberries in 1/2 gallon freezer. Fill with soda. Freeze according to freezer instructions.
Melt chocolate. Sift flour, salt and baking powder and set aside. Mix oil, melted chocolate and sugar. Add eggs, one at a time, beating after each addition. Add vanilla and dry ingredients. Chill overnight. Drop by teaspoon into bowl of powdered sugar. Roll into balls. Place on greased cookie sheet. Bake at 350° for 8 minutes.
Boil brown sugar, hot water and stick of butter for 5 minutes. Pour in 9 x 13-inch pan. Mix 3 tablespoons butter and sugar. Add milk, flour and baking powder and mix well. Add nuts and dates, pour batter over the mixture in pan. Bake for 40 minutes at 350°.
Cut bacon into 1 to 2-inch squares. Fry and drain on several layers of paper towels. In a large cast-iron skillet or casserole dish, empty the cans of pork and beans, barbecue sauce, brown sugar, onion and green pepper. Mix well along with the bacon bits. Place in a 350° oven. Bake for 30 to 45 minutes. Even better if left in oven after this time with oven off for an additional 15 to 30 minutes.
Debone chicken, saving bones and skins for broth. Mix cheese and seasonings. Dip chicken breasts in melted butter. Roll in cheese mixture, then roll in cornflake crumbs. Fold into a light roll and fasten with a toothpick.
Mix all ingredients in a large glass bowl or 1-gallon jar. Stir all together with a WOODEN spoon, not metal, every day.
Mix all together. Bring to a full boil for 5 minutes on medium heat. After 5 minutes, take off heat. Let cool.
Bring the chicken broth and water to a boil in a large saucepan. Add the noodles. Return to a boil and simmer, uncovered, until nearly tender, 3 minutes. Beat the eggs in a small bowl and pour into the simmering soup; do not stir (the eggs will rise to the surface in a cluster). Heat 30 seconds, then stir in the watercress and simmer until wilted, 1 minute. Stir in the soy sauce and garnish with the scallion. Serve at once. Per serving: 2 cups.
Combine the apple and cranberry juices in a large pot. Tie the spices in a bag and drop into the juice. Let simmer. Do not boil. Serve hot or cold. Good for a winter drink. This may be left on heat all day.
Drain peas, chop onion, celery, mushrooms and pepper. Grate carrot. Combine all ingredients together.
Rub roast with garlic and season salt. Bake at 350° for 20 minutes. (Can be cooked in crock-pot.) Prick roast and pour 1/2 cup Rhine wine in holes. Cook 1 hour and then add another 1/2 cup Rhine wine. Remove from heat and let cool. Slice very thin. Remove fat from juice and add water to make 2 quarts. To this, add 2 beef bouillon cubes, chili sauce, beef broth, onion soup and oregano. Simmer slices in juice until time to serve.
Mix dry cake mix with the rest of the ingredients. Bake at 370° for 10 minutes or until golden. Let the cookies set for 2 minutes on the cookie sheet, when you take them out of the oven, so they will finish baking.
Cook okra in large iron pot with 2 to 3 tablespoons vegetable oil, stirring occasionally to prevent sticking. Cook until the sliminess has diminished.
Cook carrots in boiling water with salt, about 8 to 10 minutes. Drain, combine with onions and peppers in large bowl. Stir together remaining ingredients. Refrigerate several hours. To serve: Drain marinade and save. Serve carrots in lettuce lined bowl. If desired, return leftovers to marinade. Marinade can be reused.
Sift together the first 5 ingredients. Add cooking oil, vinegar, 1 tablespoon vanilla and cold water. Mix well; set aside.
Place chips and milk in microwave bowl. Microwave 2 minutes on high. Stir. Add 10x sugar and vanilla and stir. Pour into 8x8 greased pan. Chill two hours and cut into squares. Nuts may also be added.
Chop chocolate. Place in bowl with coffee. Add boiling water. Let stand until melted. Stir to blend. Beat butter with half of the brown sugar until light. Beat in remaining brown sugar and vanilla until fluffy. Add well beaten eggs, blending well. Stir in walnuts and chocolate paste. Add flour, salt, soda and cinnamon. Add to chocolate paste alternately with sour cream; stir until batter is blended. Turn into greased and floured angel food pan. Bake in slow oven at 325° for 50 minutes or until cake tests done. Sift powdered sugar on top before cutting.
Boil ginger ale. Dissolve gelatin. Add orange juice. Place bowl of gelatin in larger bowl of ice and water until slightly thickened. Whip with rotary beater or mixer until fluffy and thick. Will double in volume. Spoon into dessert dishes. Chill until set, about 30 minutes.
Cook chicken, onion and pepper in hot oil in a large skillet until lightly browned. Add remaining ingredients, except rice. Bring to a boil. Reduce heat and simmer 5 minutes. Serve chicken and vegetables over rice.
Brown sausage and ground chuck together until done; drain off grease. Chop vegetables and put all ingredients into a large pot. Bring to a boil, then reduce heat to simmer for about 1 hour until all vegetables are tender. This recipe is great with Mexican corn bread on a cold day.
Cook raisins in 2 cups water until water is gone. Mix all ingredients and bake in loaf or Bundt pan. Bake at 350° for 30 minutes or until cake is done.
Combine stuffing mix and seasoning packet, boiling water, 1/2 cup orange juice, pecans and margarine. Stir and let stand for 5 minutes. Clean chicken breasts. (If desired, pound with meat mallet and cut each breast in 2, lengthwise.) Place 1/3 to 1/2 cup of stuffing on each breast. Wrap chicken around the stuffing. Wrap with bacon. Secure with a toothpick. Place in a greased pan. Pour remaining orange juice over breasts. Bake at 350° for 45 minutes.
Mix all ingredients, except chicken. Coat chicken breasts and put in baking bag with barbecue sauce. Cook at 300° for 1 1/2 hours.
Thoroughly cream butter, brown sugar, egg yolk and vanilla. Add flour; mix well. Stir in chocolate chips. Pat into ungreased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 350° for 18 to 20 minutes. While warm, cut into bars.
Fry and drain hamburger. Add rest of ingredients. Cook until Velveeta is melted. Serve warm with Tostitos.
Spray cookie sheet with cooking spray. In large bowl combine dry ingredients. Stir in egg whites, corn syrup and vanilla until well mixed. Add raisins (batter should be very stiff). Drop by rounded teaspoonfuls onto cookie sheet. Bake at 375° for 10 minutes or until firm. (Do not overbake.) Makes 2 1/2 dozen. Each cookie has 0 fat, 0 cholesterol, 60 calories, 1 gram protein, 13 grams carbohydrates and 6.5 mg sodium.
Beat eggs; add oil and brown sugar and beat well. Add vanilla, zucchini and chocolate. Beat. Mix dry ingredients together and add to first mixture. Add nuts and beat well. Bake in standard loaf pan at 350° for 55 to 60 minutes. Cool in pan until bread will remove easily, then cool on rack.
Combine in saucepan, sugar and corn syrup and bring to boil. Remove from heat. Add vanilla. Stir in corn flakes and peanuts. Drop by spoonfuls onto baking sheet. Let cool and enjoy.
Combine ingredients; top with cheese. Use greased baking dish. Bake at 350° for 30 minutes. Sprinkle on crushed chips the last 10 minutes.
Cream sugar and shortening. Add eggs, one at a time, beating well after each addition. Add cocoa. Alternately add milk and flour; beat well after each addition. Add salt, baking powder and vanilla. Bake in 10-inch tube pan at 250° for 1 hour and 45 minutes.
Season your meat the way you like. Brown meat, chilies and onion together. Drain excess fat (optional). Combine meat, tomatoes and beans and simmer about an hour. If it is too dry, you may add a little water. If you do, let it simmer a little longer to keep flavor.
Cut up vegetables into bite-sized chunks. Mix together in large bowl; add green olives and pour on entire bottle of salad dressing. Marinate in refrigerator 1 hour or more before serving.
Mix well and pour into greased 9x12 or two 8 inch square pans. Bake at 375° for 30 minutes or until brown. Freezes well.
Boil water, butter and salt. Reduce heat and add flour. Mix well with spoon until it forms a ball. Remove from heat. Add eggs, one at a time. Drop by spoonfuls onto a greased cookie sheet. Bake at 400° for 10 minutes, then lower heat to 350° for about 25 minutes.
Roll beef in blended salt, pepper, paprika and flour to coat each piece. Then brown the meat in the Crisco in a heavy kettle. This browning gives rich, brown gravy and extra flavor to the meat, so it pays to take time to do a thorough job here. Add water and seasonings. Cover tightly and simmer about 2 hours. (Do not boil. "Let the water smile, but never laugh.") Add the prepared vegetables. Cover and cook another 30 minutes or until the vegetables are tender when pierced with a fork.
Beat cream cheese with flavorings, sugar and brown sugar in mixer bowl until light and fluffy. Chill until serving time. Serve with apple slices. May sprinkle with chopped nuts.
Cook and drain macaroni. Combine all ingredients and macaroni together. Sprinkle with crushed crackers; top with butter. Cook at 350° about 30 or 35 minutes.
Mix and roll into balls. Bake at 350° for 20 minutes or until brown.
Combine crumbs, cheese, oregano, garlic salt and pepper. Roll chicken pieces in crumb mixture to coat well. Arrange in a shallow dish sprayed with Pam. Bake 20 minutes at 400°; turn and bake 20 minutes more. Mix soup and milk together. Pour over chicken and bake 20 minutes more, topped with more crumbs or cheese, if desired. Serves 4.
*Salt, pepper, gumbo file, small can tomato paste, flour, onion and celery.
Pound end of tree trunk, about 2 inches up, and then immerse the trunk into liquid to fireproof your tree.
Fry on a teflon frying pan on both sides until golden brown on very little oil.
Put meat in bottom of casserole dish. Mix other ingredients and pour over meat. Cover with foil and bake for 3 hours at 325°. Do not peak. Serve over rice or noodles.
Cream butter and sugar; add eggs. Sift dry ingredients and add to cranberries. Then add to creamed mixture alternately with the milk. Mix until blended. Fill greased muffin tins 3/4 full. Bake at 400° for 25 minutes. Frost with Cream Cheese Frosting.
Cook broccoli according to package directions. Drain very well in colander. Grease an 8 x 8 x 2-inch casserole dish. Add broccoli (while still warm) to Velveeta cheese. Mix well until cheese melts slightly. Crush crackers and sprinkle over top. Pour on melted butter. Bake, uncovered, at 350° for 30 minutes or until edges bubble and top is golden.
Mix and press in bottom of a 9 x 13-inch pan. Bake at 350° until lightly browned. Let cool completely.
Combine potatoes, onions and water. Salt and pepper to taste and cook until tender. Add half and half, minced clams, clam chowder, milk, cajun seasoning and garlic powder. Cook over low heat for 15 minutes. Fold in whipped cream.
Mix together in a large kettle the sugar, cocoa, salt, milk and cornstarch. Stir constantly and boil for 1 minute. Have the yolks slightly beaten in a medium bowl. Mix in some of the boiled pudding into egg yolks; stir constantly, then put it back in kettle and boil for 1 minute. Mix in the butter and vanilla. Pour into a 9-inch baked pie shell. Top with meringue and bake.
In large bowl, mix apples, sugar and nuts together. Add oil, eggs and vanilla, then add flour, soda, cinnamon and salt. Mix well. Pour into 9 x 13-inch pan. Bake 40 minutes in 350° oven.
Melt marshmallows and water in saucepan. Stir in powdered sugar and milk. Then add dates, nuts and vanilla. Turn into buttered pan or drop by teaspoon on wax paper. Let stand 3 hours.
Preheat oven to 350°. Combine over hot (not boiling) water, butterscotch morsels and butter; stir until morsels are melted and mixture is smooth. Transfer to large bowl; stir in graham cracker crumbs and walnuts with a fork until mixture resembles fine crumbs. Reserve 2 cups crumb mixture for topping. Press remaining mixture into ungreased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 350° for 12 minutes. In large bowl, combine cream cheese and sugar; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in flour and lemon juice. Pour evenly over hot baked crust. Sprinkle reserved crumb mixture on top. Bake at 350° for 25 minutes. Cool completely on wire rack; cut into 2 x 1-inch bars. Chill before serving.
This is served as a vegetable course or in a chafing dish to be eaten with toothpicks at a buffet. The bread crumb mixture is made up in advance and stored in the freezer, adding the olive oil when the mushrooms are ready to be stuffed. Wash and remove stems. Place caps, cup side up, in baking dish. Place stems around caps. Mix crumbs, cheese, parsley and garlic together with 1 tablespoon olive oil. Mixture will be dry and crumbly. Sprinkle mixture over caps and add a few drops of olive oil to each cap. Place about 1/8-inch water in bottom of pan and bake in moderate oven about 30 minutes.
Pat rolls out in a greased 13 x 9-inch pan. Cook sausage or bacon; drain. Beat eggs and pour over crescent rolls. Sprinkle 1 cup cheese on top, then bacon or sausage. Cook for 15 to 20 minutes in 350° oven. Topping can vary.
Brown sausage and drain well. Mix all ingredients together. Put in greased casserole dish. Cover and bake at 350° for 1 to 1 1/4 hours.
Soften cream cheese. Dice green onions approximately halfway up stalks. Dice dried beef into very small pieces. Mix all ingredients well. Shape into ball, loaf, wedge or whatever desired. Sprinkle with paprika. Refrigerate overnight. Serve with crackers.
Combine sugar, flour, salt, baking powder, baking soda and lime gelatin in a mixer bowl. Add eggs, oil, orange juice, vanilla and lemon extract. Beat until well blended.
Boil about 1/2 chicken, salted to taste. Have boiling hot with lots of broth. To make dumplings mix one egg and 1 1/2 cups boiling water. Make a hole in a bowl of all purpose flour and work into real stiff dough. Roll out extra thin and cut into pieces to drop one at a time in boiling broth.
Boil chicken tender and debone; cut up. Mix eggs, mayonnaise, chicken broth and soup. Set aside. Layer (in large baking dish) stove top mix; next layer chicken. Layer carrots lengthwise; next layer broccoli. Pour eggs and mayonnaise mixture over casserole. Add grated cheese and bread crumbs on top. Bake for 1 hour at 350°.
Cream together first 4 ingredients. Add remaining ingredients. Mix well. Chill. Shape into balls. Dip one side in granulated sugar. Place on a greased cookie sheet. Flatten each with a glass which has been dipped in sugar. Bake at 350° for 9 to 12 minutes. They cook quickly, so keep watch on them.
Mix flour and milk and cook until thick; chill. Beat margarine and Crisco 4 minutes at high speed. Add sugar and beat 4 minutes. Add flour-milk mixture and beat 4 minutes. Blend in vanilla.
Mix dry ingredients in large bowl. Add grated orange rind, margarine and juice with milk, enough to equal 1 cup. Beat with mixer at medium speed for 2 minutes. Add eggs and beat 2 minutes more. Pour into layer pans. Bake at 350° for 35 to 40 minutes.
Heat applesauce and raisins. Let cool while mixing cake. Cream the butter and sugar. Add eggs, one at a time. Sift flour and soda. Add banana and milk to applesauce; add to mixture, beginning and ending with flour. Dust nuts with 1/2 cup of the flour. Stir in last. Bake in 3 loaf pans at 350° for 35 or 40 minutes. Cake is done when springs back when pressed lightly with fingertip.
Roll out dough to fit lengthwise on cookie sheet. Place on cookie sheet and set aside. Heat margarine in skillet. Saute red pepper until tender, then add mushrooms until golden. Remove with slotted spoon onto paper towels; drain well. Set aside. Layer hot ham, salami and Mortadella on dough. Next spoon pepper/mushroom mixture on top. Spoon black olives next, then layer with Provolone cheese. Fold dough over one, more than halfway and again on the other side. Pinch ends. Bake at 350° for 30 minutes.
Cut onion, celery, carrots and small potatoes into large chunks. Layer in order in roasting pan. Mix the soups together and pour over mixture. Sprinkle 1 package onion soup mix over top. Cover and bake 5 hours at 225°. Do not peek!
Blend in Osterizer on blend for 1 minute. Keep cold. Add 2 quarts of ginger ale when ready to serve.
In a heavy saucepan over low heat or double boiler over simmering water, melt the chocolate. Add butter. Cook and stir until melted. Add sugar alternately with milk, stirring constantly. Cook for 15 minutes, stirring often. Serve warm over ice cream. Refrigerate leftovers. Yield: 2 1/2 cups.
Brown hamburger. Add onion with it, then add chili, then Velveeta (chopped melts faster). Add whipping cream last. Makes an electric skillet full.
Line baking dish with nuts, then coconut. Mix cake mix as directed on box. Pour cake mix over nuts and coconut. Melt sugar, cream cheese and butter. Pour over cake mix. Bake at 350° about 45 minutes.
Cook beef and onion slowly until meat turns white. Drain excess fat. Add remaining ingredients and mix well. Bake at 350° for 30 minutes in a 2-quart casserole.
In a large mixing bowl, dissolve yeast in warm water. Add sugar, shortening, egg, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hour).
Roll into walnut size balls. Place close on cookie sheet. Bake at 325° until lightly browned. Roll into powdered sugar while hot. Makes 2 1/2 dozen.
Sift flour and salt; cut in shortening until mixture resembles corn meal. Combine egg, vinegar and water. Add to flour mixture. Stir lightly with fork until dough follows fork in bowl. Form into ball and chill. Makes 2 (9-inch) pie shells.
Mix cornflake crumbs with milk and egg. Season with salt, pepper and Worcestershire sauce. Mix ground beef into mixture. Shape into 2 loaves. Place loaves in pan. Cover loaves with tomato sauce. Place strips of bell pepper on top. Bake 1 hour and 20 minutes at 350°.
Cream butter. Separate eggs. Add beaten egg yolk and vanilla to butter. Sift together flour, baking powder, salt, and sugar. Add to first mixture. Alternate with water. Fold in stiffly beaten egg whites. While making cake batter, melt 5 1/2 to 6 tablespoon butter and 1 1/2 cup brown sugar in a skillet. When thick, pour into about a 9 inch pan. Add pineapple slices, cut or whole and decorate if you like with maraschino cherries and pecan halves. Pour batter over the fruit and bake 35 minutes at 350°. Turn upside-down on correct size plate so fruit is on top.
In medium bowl, stir spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions until well mixed. Cover; chill 2 hours to blend flavors. Stir well.
Stir milk, sour cream and almond extract in bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1 to 2 minutes. Layer pudding and orange sections in individual parfait glasses. Chill for about 1 hour. Garnish with whipped topping.
Preheat oven to 425°. Grease 12 muffin pan cups. In large bowl, combine flour, baking soda, salt and cinnamon. In medium bow, whisk carrots, egg, milk, oil, sugar and raisins. Stir into dry ingredients until combined. Spoon into prepared muffin pans. Bake for 20 minutes. Unmold and cool on wire rack. Makes 1 dozen.
Trim the crusts off all the slices of bread and cut in 1/4-inch lengthwise slices. In small bowl, mix softened cream cheese with the garlic. Spread cream cheese mix on each slice of bread and sprinkle with parsley, if desired. Roll each slice lengthwise and cut in half. Wrap each half with a strip of bacon and secure with a toothpick. Place each pinwheel on a broiler rack and put under the broiler until the bacon is crisp.
Dissolve soda in hot water and set aside. Sift together all other dry ingredients using part of flour to coat gumdrops, nuts and raisins. Cream sugar and butter and add well beaten eggs. Stir in soda and applesauce, then add gumdrops, raisins and nuts. Bake 2 hours in 325° oven. A tube pan is best for this.
Combine beans, picante sauce and cheese. Stir over low heat until cheese is melted. On a serving platter, layer chips. Put the bean mixture on the chips. Add your lettuce and tomato on top with sour cream. Sprinkle with remaining cheese. Serve before main meal.
Sift flour, baking powder and salt. Preheat oven to 275°. Set aside. Melt wet ingredients on low. Remove from heat. Stir in sugar. Let cool 3 minutes. Add dry ingredients intermittently, then add beaten eggs. Add vanilla.
Cook bacon til crisp. Drain, crumble and set aside. Cook onion in 4 Tbsp. bacon drippings til tender, not brown. Blend in next 5 ingredients. Add vinegar and water. Cook and stir til thick and bubbly. Remove from heat and stir in bacon and potatoes. Sprinkle with 2 Tbsp. snipped parsley. Can be baked at 350° for 20 minutes in a round baking dish with 8 to 10 halved hot dogs around the edges for a casserole supper.
Dip floured fish in batter and let excess drop off. Deep fry 4 minutes each side. Drain on paper towel.