HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients in large mixing bowl, having chilled them well ahead of time. Add seasonings to taste. Add enough mayonnaise to cover well (approx. 3 heaping tablespoons) and toss lightly. Sprinkle top lightly with paprika.
Mix together in order. Drop by tablespoons onto cookie sheet. Bake at 350° for 15 to 20 minutes.
Mix cream cheese, vanilla, eggs and sugar together on high speed. Place wafer in bottom of 2-inch paper cup in muffin pan. Fill cups 3/4 full of mixture. Cook at 375° for 15 minutes, until tops are smooth and dry looking. Let cool completely, then place 1 teaspoon of cherry mixture on top. Refrigerate until served. More excellent party food!
Cream sugar and cream cheese well. Add drained pineapple, package of strawberries and Cool Whip. Fold in sliced bananas and nuts. Freeze. Remove from freezer 10 to 15 minutes before serving.
Mix all ingredients well. Add enough water so it will drop from spoon easily. Fry in deep fat.
Cook noodles according to package directions; drain. Brown together the ground beef and butter. Add tomato sauce; set aside. Mix together the cottage cheese, cream cheese, sour cream, onion and green pepper. Place layer of noodles in greased 9 x 12-inch casserole dish. Pour half of the cheese mixture over noodles; alternately add noodles and rest of cheese mixture. Add meat and tomato sauce on top. Bake for 1 hour at 350°.
You will need rolled rump roast (size you need). Put in oven cooking bag. Sprinkle with a little salt. Tie up bag. Cook at 375° for 1 hour per pound. Take roast out of bag and cover; let cool, then slice. Take juice from bag. Add enough water to make gravy; also use some beef broth (canned). I add some Kitchen Bouquet. Bring all ingredients to rolling boil and use cornstarch to thicken. Add a little salt if needed. You can put your beef slices in your gravy. Cut your bread diagonally. Lay on plate. Put slices of beef on bread, then gravy over all.
Saute peppers, onions and celery in small amount of butter. Toast bread and crumble up along with cornbread in large casserole or roasting pan. Pour enough broth over crumbled bread to make soft. Add sauteed peppers, onions and celery. Season to taste with salt, pepper and sage. Beat eggs and add to mixture. Mix thoroughly, adding desired amount of chicken broth to make moist.
Beat well the first 4 ingredients. You may add coconut, fruit and nuts or peanut butter. Shape and dip in melted chocolate and wax.
Beat the eggs until well blended. Stir in the cooking oil and vanilla; blend in the sugar until mixture thickens. Sift together the flour, baking powder and salt. Slowly add to egg mixture. Drop by teaspoon onto ungreased cookie sheet. Bake for 8 to 10 or less minutes in preheated oven at 400°. Makes 3 to 4 dozen cookies.
Combine soy sauce, brown sugar, ginger, salt and pepper; mix well. Add garlic last.
Mix sugar, flour, nutmeg and salt; add to beaten eggs. Stir in rhubarb. Pour into unbaked 9 to 10-inch pie shell. Bake 50 minutes in a 350° oven.
Cook chicken; chop and save broth. Brown peppers and onions in oil. Add mushrooms and heat. Cook noodles in some of the broth. Make white sauce of flour, oil and 2 cups broth. Add cream of mushroom soup and heat. Add all ingredients, except cheese, together. Put into greased casserole dish; top with Swiss cheese. Cook in a 350° oven until bubbly.
Preheat oven to 325°. Grease and flour 10-inch Bundt pan. In large bowl, with spoon, mix flour, sugar, baking soda, cinnamon and salt. In small bowl, with fork, beat eggs slightly; stir in oil and vanilla extract. Stir egg mixture, shredded carrots, walnuts and applesauce into flour mixture just until flour is moistened.
Cream together sugar, butter and eggs. Sift flour, salt and baking powder together. Add to creamed mixture. Add cinnamon and oatmeal. Mix well. Add soda to boiling water; mix well. Bake at 325° for 10 to 15 minutes.
Blend margarine and Bisquick together with fork. Add rest of the ingredients and spoon into greased muffin tins. Fill half full. Bake in preheated oven at 350° for 35 minutes or until slightly brown on top. Makes 1 1/2 dozen.
Brown and drain sausage. Spread in bottom of 11 x 7 inch dish. Spread crumbled bread over sausage. Beat eggs well, add milk. Pour over bread and sprinkle with cheese. Refrigerate overnight. Bake uncovered at 350 degrees for 35 - 40 minutes or until set.
Dissolve soda in cold water; mix together sugar, cocoa and water with soda dissolved in it. Add flour, vanilla and Miracle Whip. Mix well. Pour into 8 x 8-inch greased pan. Bake at 350° for 30 minutes or until cake springs back when lightly touched.
Roll cookie dough out on a cookie sheet. Bake and let cool. Top with a mixture of cream cheese, sugar and vanilla. Top with strawberry glaze and any kind of fresh fruit. Then top with nuts and whipped cream, if desired.
Mix flour, pepper and salt together. Cut meat into serving size pieces. Pound flour mixture into meat with edge of saucer. Brown on both sides in hot oil. Layer steak and onion in greased casserole or roasting pan. Spoon soup over top. Add water and cover. Bake at 325° for 1 1/2 hours or lower temperature for longer time. This is good made in a slow cooker all day, too.
Stir together all ingredients. Cover and chill. Makes about 1 1/3 cups.
Boil tomatoes and onions until soft. Drain in jelly bag 4 hours. Put through sieve, discard juice. Bring to a boil and boil for 10 minutes. Mix rest of ingredients; add to tomato mixture, boil 10 more minutes. Put boiling mixture in hot jars and seal.
In blender, combine all ingredients, except salt. Puree until smooth. Season to taste with salt. Serve with crackers. Makes about 2 1/2 cups.
To clarify butter: Microwave 1/2 cup butter until butter creates a fluffy, take off top. Clear amber liquid is part you use. Discard residue on bottom.
Mix pumpkin and 4 eggs in a large bowl; stir in dry ingredients followed by milk and melted butter. Put in pie shell. Bake at 375° for 40 minutes or until set.
Combine flours, cornmeal and vegetable oil. Mix well. Dissolve bouillon cubes in boiling water. Add bouillon to flour mixture to make a stiff dough. Roll onto a floured surface. Cut out shapes with cookie cutter or glass. Bake in a preheated 300° oven for 30 minutes.
Prepare pasta according to package directions. Let cool. In a large bowl, combine pasta and vegetables. Add salad dressing to taste. Mix well. May sprinkle with Parmesan cheese, if desired. If salad is refrigerated a few hours or overnight, shake or stir well (some more salad dressing may need to be added).
Beat the egg in a cup and finish filling the cup with water and also a little vinegar. Makes about 3 double crust pies. Very easy to handle. Doesn't crack and can be rerolled.
Preheat oven to 400°. Place greased muffin pan in hot oven. Beat sugar and egg together. Add flour, milk, baking powder, butter and vanilla. Mix thoroughly. Fill hot pans full and bake 20 to 25 minutes. Yields 18 muffins.
Mix together. Bake 20 to 25 minutes at 400°. Makes 12 to 14.
Combine yeast, water and sugar. Add salt, egg and oil; mix real good. Add flour; mix real good again. Let rise in bowl; punch down. Let rise again; punch down and put in 2 loaf pans that are well greased. Let rise and bake at 350° for 35 minutes. Let sit 10 minutes; remove from pans. Lay bread on side to cool; this will help it stay moist.
In mixing bowl combine sugar, butter and egg. Add remaining ingredients one at a time. Pour mixture into lightly greased loaf pan. Bake 50 minutes at 350°.
Thaw, drain and squeeze dry the spinach. Mix all ingredients together thoroughly and heat in the microwave until hot, stirring frequently. Serve with tortilla chips. Makes 5 cups.
Heat oven to 375°. Cream margarine and sugar until light and fluffy. Add egg and coconut extract. Beat well. Stir in potato flakes and biscuit mix. Put on ungreased baking sheet 2 inches apart. Make 3/4 inch balls for pretty cookies or drop from teaspoon. Bake to very light brown, about 12 minutes. Watch or they will get too brown. Cool on wire rack. Makes about 50.
Crush Ritz crackers. Saute minced onion and pepper in butter. Add Old Bay seasoning and cracker crumbs and egg. Make into stuffing.
Combine syrup, water and salt and stir in sugar until dissolved. Boil to hard boil stage. Beat egg whites until stiff. Pour syrup on egg whites (slowly) while beating. Beat until smooth. Add nuts and vanilla and drop by teaspoon on wax paper.
Place all ingredients in heavy boiler except nuts. Cook until mixture reaches soft boil stage (candy thermometer). Remove from heat and add pecans. Let cool a little (but still very warm). Drop by spoonfuls on wax paper. Let cool.
Beat eggs. Add sugar and beat well. Stir in hot melted butter. Stir in corn syrups, vanilla and pecans. Pour into unbaked pie shell and cook at 350° for 1 hour.
Boil shrimp, then mince them in blender. Add all other ingredients; mix well and shape into round ball.
Cook squash; drain. Add other ingredients. Pour into buttered casserole dish. Top with cheese. Bake at 400° for 20 to 25 minutes.
Put all fruit into a bowl. Do not drain. Add lemon pudding mix. Let stand for about 1 hour before serving.
First Layer: Mix flour, crushed pecans, sugar and butter. Put in a 13 x 9 x 2-inch pan and bake 10 minutes at 375°.
Mix all ingredients together. Shape into a loaf and place it in a casserole dish. Bake at 350° for 1 hour or until done.
Line pie crust with pecan pieces or raisins. Bake until starts to brown. Mix remaining ingredients. Pour into pie crust and bake about 20 minutes in a 325° oven or until golden brown. Top with Cool Whip.
Combine sugar, butter, lemon, cream cheese and eggs, one at a time. Fold in cake flour; add dry whipped topping. Put in greased loaf pan and bake at 350° until golden brown.
Make a brown roux. In a large pot add flour and oil and cook until roux is dark brown. Add onions and green onions. Cook in flour mixture for about 5 minutes. Add water, tomatoes and okra. Season with salt, pepper, garlic powder and onion powder. Bring to a boil. Add turkey and smoked sausage that has been cooked and drained. Simmer for about 1 1/2 hours. Serve over cooked rice.
Remove loin from package and rinse well. Sprinkle with salt and put into baking pan. Do not cover. Bake at 350 degrees until done. Done when juices are clear (about 2 hours). Remove loin to serving platter. Place baking pan on stove burner and add 2 cups water and bring to boil. Add sliced onion. Stir together 1/2 C water and 3 Tbsp. corn starch until smooth. Add to baking pan. Cook until thickened. Remove from heat. Slice roast and put into a deep corning ware dish and pour gravy over roast. Serve.
Place flavored syrup and milk in a tall glass and stir. Add ice cream and pour club soda until glass is almost filled. Garnish with whip cream and cherry. Enjoy!
Bring to a boil, then simmer for about 30 minutes. Can add water, if needed.
Brown beef in oil or butter over high heat. Sprinkle meat with flour. Combine garlic, onion, bouillon, tomato sauce, peppercorns, cloves, parsley and bay leaf. Heat until boiling. Pour ingredients over meat and simmer, covered, for 2 to 3 hours or until meat is very tender.
Cook macaroni as directed on package; drain. Brown ground beef; drain fat. Combine all ingredients except French fried onions. Pour into a greased 2-quart casserole. Cover and bake at 350° for 30 minutes. Uncover. Top with French fried onions and bake 5 minutes longer.
Cream together margarine and sugar. Beat in eggs, vanilla and salt. Beat in flour a little at a time. Spread batter on an oiled jelly roll tin. Bake at 350° for 30 minutes. Take from oven and lightly spread with raspberry jam. Top with chocolate bits. Put back in oven for a few minutes so you can spread the chocolate. Sprinkle with 1 cup nuts. Press in gently; let it cool thoroughly. Cut gently into 70 pieces with pizza cutter.
Roll up fillets and place, seam side down, in ungreased baking dish. Mix sour cream, paprika, tarragon leaves, salt and pepper. Spread over fish. Bake at 350°, uncovered, for 35 minutes. Sprinkle with onions.
Cut bacon into small pieces and fry. Add onion, tomatoes, bacon, spaghetti and half cheese. Simmer 15 minutes (covered). Pour into baking dish; add rest of grated cheese on top. Add 1 can tomato paste on top. Cook 350° for 1 hour.
Mix one box of brownie mix and put in greased 9 x 13-inch pan. Mix filling of cream cheese, egg, sugar and vanilla. Spread over first brownie mix. Mix second box of brownie mix and spread over filling. Bake at 350° for about 40 minutes. (Test: It may need to bake longer.) You can add chocolate bits or walnuts.
Brown and drain sausage. Mix with remaining ingredients. Pour into greased glass dish, size 11 x 7-inch. Refrigerate overnight. Bake at 350° for 45 minutes.
Mix jello and cottage cheese. Add fruit and whipped topping. Decorate with cherries.
Cream butter; add sugar gradually. Blend in egg and vanilla. Combine flour, baking powder and salt; stir into creamed mixture. Add nuts, chopped cherries, coconut and chocolate pieces. Spread dough in a greased 16 x 11-inch pan. Bake at 350° for 20 minutes. Cool slightly; cut into bars. Makes about 7 dozen.
Combine all ingredients. Beat until smooth. Bake at 350° for 1 hour and 10 minutes. Put in greased and floured loaf pans. Store in refrigerator. Freezes well.
Brown chicken in oil with garlic clove added. Before turning, sprinkle chicken with seasonings. When chicken is nicely browned, remove garlic. Add mushrooms and stewed tomatoes. Simmer, covered, for 30 minutes. Uncover and cook until sauce is reduced and chicken is tender. Good with spaghetti or rice. Serves 4 to 5.
Add sugar and vanilla to softened cream cheese. Mix until creamy. Add walnuts. Serve with sliced apples.
Sprinkle dry yeast over warm water. Sprinkle sugar over yeast. Let stand 5 minutes. Measure out salt, flour and salad oil. Beat yeast until dissolved, add oil, 1 cup flour and salt. Beat hard. Add remaining flour and stir to form a ball. Turn out on floured board. Knead 20 strokes. Let rest 5 minutes. Shape as desired. Let rise to twice its size in warm place, covered, bake at 375° until golden. Takes 1 hour from start to serving.
In large pan on medium high, cook hamburger with salt and pepper. Using a fork, chop the hamburger into real small pieces while it's cooking. When hamburger is cooked, turn heat down to low and add the tomato sauce, paste and soup. Fill each can full of water; add to mixture. Stir real good until smooth. Keep on low heat (do not boil). Cook lasagna for about 20 minutes, until soft. Place in a 10 x 13-inch pan one layer of lasagna to a layer of sauce until gone. Top with cheese. Place in oven just until melted at 400°. Serves 6 to 8 people.
Saute onion in oil. Add ground beef and brown. Cook rice in water for 20 minutes. Combine ground beef, onions and rice in bowl. Add tomato soup (without water). Cook cabbage in large pot with approximately 4 cups water until tender. Core cabbage and cut leaves into strips. Place cooked cabbage, ground beef and rice in casserole dish. Add tomato juice to mixture until very moist. Bake at 300° for 30 minutes.
In a large pot, cook the rice with the milk and margarine on low heat. Stir occasionally. When well cooked, add sugar, salt, lemon and beaten egg yolks. Stir well and cook for another 3 minutes. Serve cool. Sprinkle with cinnamon, if desired.
Boil celery 5 minutes. Add remaining ingredients except bread crumbs. Top with crumbs. Bake at 350° for 40 minutes.
Combine 3 cups white flour and whole wheat flour. In a large bowl, thoroughly mix 1 1/2 cups flour mixture, salt and yeast. Combine water, honey, margarine and cottage cheese in a saucepan. Heat over low heat until liquids are very warm (120° to 130°). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in quick oats, remaining flour mixture and enough additional white flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to greased top. Cover bowl; let rise in a warm place free from draft until doubled in bulk, about 1 hour. Punch dough down. Turn onto lightly floured board. Knead in pecans. Divide dough in half. Shape each into a loaf and place in two greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or into balls and place in two greased 8-inch layer cake pans. Lightly grease tops of loaves. Let rise until double in bulk, about 1 hour. Bake at 375° for 35 to 40 minutes or until done. Remove from pans and cool on wire racks. Yield: 2 loaves.
Bring to a boil. Pack jars with 2 hot yellow wax peppers or 3 to 4 small hot peppers or 2 to 3 hot cherry peppers, raw cauliflower florets, 1 clove garlic and 1 teaspoon dill seed. Pour hot vinegar mixture over raw cauliflower into jars. Seal. Place in canner and let come to a boil. Boil 5 minutes. Remove. Let stand in jars before using to allow hot peppers to work through mixture for 6 weeks until 3 months. Longer they set, the hotter they get. You can also put raw cucumber slices, onion slices, canned olives or green tomatoes in jars. Jab green tomatoes two or three times with fork.
Heat and mix the cream cheese, butter and Tabasco until blended. Add onions and shrimp. Turn off heat; stir until cooled.
Beat egg yolks and milk. Mix flour and sugar together. Add to egg and milk mixture. Add oleo; cook over low heat until thick. Add coconut and stir well. Pour into baked pie shell; top with meringue. Bake until brown. Serve cold.
Arrange single layer of bread in bottom of buttered pan. Cover with ham and cheese. Repeat layers of meat and cheese. Mix eggs, milk, onion, salt, mustard and Worcestershire sauce. Pour over casserole. Refrigerate overnight. Bake at 375° for 40 minutes. Use a 13 x 9 x 2-inch cake pan. Serves about 16.
Add 1/2 cup Crisco or oil to iron skillet, heat. Roll chicken or steak in flour. Season with salt and pepper; brown each piece until golden brown. When all is brown, add glass of water. Let cook in oven until it makes its own gravy. May have to add more water or use milk instead of water.
Pour boiling water over the dates and let cool. Add the butter, sugar and eggs to the date mixture. Then add flour, baking soda and salt. Add vanilla and chopped nuts. Bake 1 hour at 350°. Makes 1 large loaf.
Heat oil in large frying pan. Dredge steak in flour and add to oil. Sprinkle with tenderizer and pepper. Brown on both sides. Remove meat. Add potatoes, onions, soda and soup to frying pan. Lay steaks on top of potato mixture. Cover and simmer over very low heat for 2 hours or put in 325° oven for 2 hours. Serves 2 to 3. Preparation Time: 2 hours and 15 minutes.
Cook Irish potato well done. Mash potato and start working in confectioners sugar until it is like stiff dough. Roll out and spread with peanut butter. Make into a roll, then slice.
Mix 1 package jello with 1 cup hot orange juice. Let set until partially firm. Mix cream cheese with 1/2 carton Cool Whip with electric mixer. Mix in partially firm jello. Fold in mandarin oranges. Pour into container and let set until firm. Mix 1 package orange jello with 1 cup hot water. Add 1 cup orange juice and let set until partially firm. Pour over first mixture and top with remaining Cool Whip.
Cook onion in half the butter for 5 minutes. Add to crumbs, then add beef, nutmeg, salt, pepper, milk and egg. Form into 1-inch balls. Saute in remaining butter until brown. Put bouillon cubes in 2 cups boiling water. Pour over meat balls. Simmer, covered, for 5 minutes. Remove meat and thicken remaining liquid with flour mixed with 2 tablespoons water. Stir until smooth and thick; pour over meat balls.
Melt butter in dish and add remaining ingredients. Bake at 400° for 10 minutes, then 350° for 45 minutes.
Mix together and bake for 1 hour at 325°. Serve with tortilla chips.
Mix well and chill. Roll dough out 1/4-inch thick. Cut out small, round cookies (about 1 1/2-inches in diameter). Pat each side with sugar. Prick each cookie with a fork. Bake on greased cookie sheet for 7 to 9 minutes at 350°.
Put frozen bread dough in refrigerator to defrost overnight. Next day, butter a 13 x 9 x 2-inch pan. Take first loaf and break off 50 cent size pieces and place in pan.
Combine the first 4 ingredients; toss. Combine the last 6 ingredients. Pour over the first. Refrigerate at least 12 hours, remove garlic.
Spoon 1/4 cup strawberry yogurt into each of 4 parfait glasses. Crumble 1 cookie on yogurt in each glass. Top each with 1/4 cup of vanilla yogurt. Top each with another crumbled cookie and 1/4 cup of the strawberry yogurt. Freeze 45 minutes. Garnish each parfait with a fresh strawberry.
Cook garlic in hot butter over medium heat until lightly browned in 1-quart saucepan. Add catsup, brown sugar, Worcestershire sauce, liquid smoke, salt and pepper; heat to boiling. Reduce heat to low, cover and simmer 10 minutes, stirring occasionally.
Combine tomato sauce, brown sugar and mustard in a small bowl. Set aside. Combine eggs, onion, cracker crumbs, ground beef, salt and pepper in a mixing bowl. Add 1/2 cup of the tomato mixture and blend thoroughly. Place into a large ring mold or a 2-quart microproof round casserole with an inverted 6 ounce custard cup in center. Pour remaining tomato sauce over top of meat. Insert temperature probe in section of meat loaf, in center portion. Plug in temperature probe. Cook on High (Max power). Set at 160°. Cover and let stand 5 to 10 minutes before serving.
Mix and bring to a boil the water, sugar and tartar. Drop 22 whole Ritz crackers, 2 or 3 at a time. Do not stir. Boil 2 minutes. Place in unbaked pie crust. Dot generously with butter. Sprinkle with cinnamon and nutmeg. Put top crust on, making vents for steam to escape. Bake 10 minutes at 400°, for 30 minutes at 300°. Serve warm with cheese or ice cream.
Shred cheeses and put in 9 x 13-inch glass pan, buttered. Sprinkle with green chilies, pour beaten eggs over cheeses, sprinkle with chili powder. Bake at 375° for 40 minutes. Cool for 20 minutes and cut into bite size pieces, about 1 1/2 x 1 1/2 inches.
Dissolve yeast in lukewarm water. Sift together flour and sugar. Cut shortening into flour mixture. Add yeast and buttermilk. Mix well. Chill 1 hour.
Mix Kool-Aid, sugar and Five Alive juice. Fill 1 gallon jug to about 3/4 full. Add water to make 3/4 full. Freeze overnight. Take out of jug and add 7-Up to taste.
Combine butter and cheese; beat until smooth. Combine next 3 ingredients. Add to cheese mixture; mix well. Cut dates in half crosswise; wrap each half with dough. Place on ungreased baking sheets; bake at 400° for 15 to 18 minutes. Cool on wire racks. Yield: 50 appetizers.
Cut or tear bread into cubes. Place in large bowl. Beat eggs. Add sugar, milk, raisins and remaining ingredients. Mix with bread. Pour into a 2-quart greased baking dish. Cover and bake 1 hour (uncovered l5 minutes more) at 350°.
Boil for few minutes and pour in baked pie crust. Sprinkle with cinnamon and bake for 5 minutes in 350° oven.
Prepare fruits; mix and place in large bowl. Soak overnight with grape juice. Sift spices and flour together 3 times. Cream butter; add sugar and cream together. Add eggs and flour alternately, carefully mixing after each addition. Add nuts gradually, mixing them well through the batter, small amount at a time, then the fruit and grape juice and mix well. Add vanilla. Bake in greased, lined pan. Bake on 2nd shelf at 275° for 3 to 3 1/2 hours, depending on your oven.
Cook chicken and cool. Bone and chop in bite size pieces. Set aside. Cook spaghetti in broth. Saute garlic, pepper, celery and onion until tender. Add soup and cook 15 minutes. (May need to add a very small amount of water to this mixture.) In baking dish, place a layer of spaghetti, layer of chicken and layer of sauce. Repeat layers and top with grated cheese. Cook in oven 20 to 25 minutes. Serve with salad.
Cut potatoes as for fries. Place in center of large square of aluminum foil. Add cream. Sprinkle with salt and pepper, parsley and cheese. Wrap in foil, tightly. Place on cookie sheet and bake at 425° for 40 to 50 minutes.