HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil. Reduce heat and simmer for 5 minutes.
Partially thaw ice cream. Put into pie crust. Drizzle some chocolate syrup and let freeze. Spread thawed Cool Whip on top. Return to freezer.
Combine fruits. Sprinkle pudding on. Let stand 5 minutes. Blend. Yields about 6 1/2 cups.
Preheat oven to 375°. Butter 13 x 9-inch pan. Arrange saltines, right side up, in a single layer to cover pan. Melt butter and sugar over medium heat; bring to a boil. Boil for 3 minutes, stirring often. Remove from heat; add vanilla. Pour over saltines and spread evenly. Bake 5 minutes. Cool in pan 10 minutes. Sprinkle chips over and spread as they melt. Sprinkle on pecans; cut into squares.
Put oil, sugar and beaten eggs into a bowl. Sift together flour, spices and baking powder. Add to mixture. Add vanilla and apples last. Turn into a greased angel food pan. Bake at 325° for about 1 hour. Dust with confectioners sugar just before serving.
In a large bowl, beat sugar and margarine until light and fluffy. Add vanilla and egg; beat well. Next, stir in flour and baking powder. Blend well. On lightly floured surface, divide dough into 4 equal parts. Shape each into a roll, 12 x 3/4-inches. Place on ungreased cookie sheet. Using handle of wooden spoon or finger, make a depression lengthwise down center of each roll, about 1/2-inch wide and 1/4-inch deep. Fill each depression with preserves. Bake at 350° for 15 to 20 minutes or until light golden brown. Cool slightly and cut diagonally into bars.
Place onion rings in baking dish. Cover with beef tips. Mix soups and pour over beef. Cover and bake at 250° for 3 hours. Serve over rice. Serves 8.
Combine all ingredients except pectin and boil for 6 minutes. Stir in pectin and boil 3 minutes, stirring frequently. Remove from heat; skim off foam with metal spoon. Seal in sterilized jars.
Mix first 5 ingredients in bowl until consistency of medium dough. Shape into 2-inch balls. Chill for 3 hours. Beat egg whites in mixer bowl until soft peaks form. Add sugar gradually, beating until stiff. Fold in 1/2 teaspoon vanilla, cinnamon and walnuts. Roll each dough ball into a circle on floured surface. Cut into wedges; spread with walnut mixture. Roll up from wide end. Shape into crescents on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes or until brown.
Soften cream cheese, then beat it with mixer. Add Cheddar cheese, then the next 8 ingredients. Beat until creamy. Chill for several hours. Shape into ball. Roll ball in pecans and/or paprika.
Melt butter in saucepan. Add onions and flour and continue to cook. Stir in broth and bring to boil. Reduce heat and simmer for 15 minutes. Divide soup into bowls. Top each bowl with 2 slices of bread and sprinkle with cheeses. Brown slightly under broiler.
Preheat oven to 375°. Butter an 8-inch round cake pan. Break chocolate up and heat to melt over hot water. Add 7 ounces butter to chocolate and stir with spatula until smooth. Add 1/2 the sugar to egg yolks and whisk until the mixture is pale in color. Beat into the chocolate. Beat egg whites into soft peaks. Gradually add the remaining sugar, beating until mixture is smooth and shiny. Fold gently into chocolate with spatula. Pour batter into prepared pan and bake 40 minutes or until tester comes out clean. Let cake rest at room temperature for 10 minutes before turning out of pan. Serve warm or at room temperature. Serves 6.
Soak cucumbers overnight in cold water. Drain. Put a grape leaf in bottom of each jar, then pack cucumbers in jars as tight as possible. Add alum, dill seed, red pepper and garlic cloves. Bring vinegar, water and salt to boil. Pour over cucumbers and seal.
Preheat oven to 350°. Shake flour in cooking bag to coat. Place in baking dish. Sprinkle fish with seasoning and cheese. Roll each fillet, starting at narrow end. Place fish rolls, seam side down, in center of bag, forming 2 rows. Lay veggies around fish rolls. Sprinkle with paprika; dot with butter. Close bag; make half-inch slits in top. Bake 20 to 25 minutes or until fish flakes with fork.
Layer in a 9 x 13 inch pan 1 roll of crescent rolls. With mixer, beat cream cheese till light and fluffy. Then add egg yolk, sugar and vanilla, Mix well. Pour on top of crescent rolls in pan. Layer second roll on top of mixture. Whip egg white slightly, them spread on top of rolls. Sprinkle with cinnamon and sugar. Bake 350° oven for 30 minutes or till brown on top. Cool. Cut in slices, store in refrigerator.
Mix ingredients and pour into an 8 inch unbaked pie shell. Bake at 350° for 30 minutes. (If using pecans, cook a little longer.) Take out and allow to cool before cutting.
Dissolve yeast in warm water in large mixing bowl. Add remaining ingredients and mix thoroughly. Cover and let stand 8 hours or overnight on kitchen counter. Turn out onto floured board and knead lightly. Roll out to 1/2-inch thickness. Cut into rolls. Place rolls on greased cookie sheet and let rise 4 to 6 hours. Bake at 400° for 10 to 12 minutes.
Place ham, cut side down, on a rack or bed of crumbled foil in large pan. Do not cover. Place in a 325° oven and bake according to the following guide.
Combine all ingredients and bake for 30 minutes at 400°. I like it hot, so I use the Monterey Jack with jalapenos.
Soak cucumbers overnight in cold water in crock. Pack in jars and add dill, garlic, pepper and alum to each jar. Cover with grape leaves. Boil vinegar, water and salt. Pour over cucumbers and seal tight. Set in cool place.
Cut up beef into strips or cubes and brown in cooking oil along with onions, garlic, salt and pepper. Add beef bouillon water and simmer 10 minutes. Add pepper slices and simmer another 5 to 10 minutes. Add tomatoes (undrained) and simmer 5 more minutes. Dissolve cornstarch in 1/4 cup water, along with soy sauce. Add to other ingredients to thicken.
Mix three ingredients (that is right, no flour) together with wooden spoon. Roll the dough into small balls and press down with a fork. Bake at 350° for 8 to 10 minutes. Makes two dozen 1-inch cookies.
Beat eggs and sugar. Add milk, mustard and vinegar. In microwave-safe bowl, bring to boil. Add butter. Cook on High 3 minutes, stirring every 30 seconds to 1 minute or longer, until a thick, creamy consistency. Pour over potato salad and cool.
Mix flour, sugar and cinnamon in large bowl. Place in pan the butter, cocoa, water and oil. Bring to a boil; pour on flour mixture while still hot. Add eggs, buttermilk and vanilla; beat until smooth. Bake in a long greased pan for 30 to 40 minutes in preheated 350° oven.
Drain juice from fruit cocktail. Add enough water to make 5 cups of liquid. Heat 3 1/2 cups of liquid to boiling. Dissolve strawberry gelatin in the liquid. Chill and add half of the fruit cocktail. Congeal. Cream the cheese until it is soft. Heat 1 1/2 cups of liquid to boiling. Dissolve lemon gelatin in it and chill. Blend this mixture slowly with the cream cheese. Add nuts. Pour on top of first congealed mixture and put in refrigerator until entire mixture is congealed.
Mix all together and put in greased iron skillet. Bake at 350° for 25 minutes, then turn to 375° for 25 minutes more.
No bowl needed. Mix in baking pan. Mix flour, sugar and baking powder; work soft oleo or butter into dry mixture with a fork. Add milk; stir until mixture is moist and creamy. Add fruit or pie filling. Blend through batter with knife. Bake at 350° for 1 hour or until golden brown.
Mix cornstarch with the 3 tablespoons of milk. Add salt. Mix all ingredients together and put in baking dish. Bake 3/4 hour at 375°.
Brown cut up garlic with oil to light brown. Put in broccoli. Add 1/2 cup water in pot and cook, covered, 6 to 8 minutes. Add Italian cheese. Mix. Take out of pot. Place in appropriate size baking pan. Mix with macaroni. You can add a few slices of cheese. Even out and place sliced cheese on top of tomatoes. Bake at 350° approximately 1/2 hour. Cover with foil while baking.
Cream oil and sugar. Add eggs, one at a time and beat well after each. Add apples and mix. Add nuts and mix. Add dry ingredients gradually. Add vanilla. Bake in four layers at 350° for 25 minutes. Frost with Fresh Apple Cake Frosting.
Chill drained shrimp; crush with fork. Add other ingredients. Form into ball. Serve with crackers.
Make crust of graham cracker crumbs and 1 stick of butter. Press into 9 x 13-inch glass pan. In a medium bowl, beat confectioners sugar and 2 sticks of butter. Add eggs for 15 minutes. Must beat 15 minutes. Pour over crust. Slice bananas over filling. Put pineapple, other bananas and then cover with Cool Whip. Sprinkle with chopped nuts and maraschino cherries.
Beat eggs. Add and beat sugar, flour and salt. Add and beat together remaining ingredients except nutmeg. Pour into unbaked pie shell. Sprinkle top with nutmeg. Bake at 350° for 40 minutes.
Brown hamburger; drain fat. Add Spanish rice. Put in casserole dish and sprinkle with cheese. Bake at 375° for 30 minutes. Serves 4 to 6.
Mix butter, 1 cup flour and confectioners sugar. Press into ungreased 8-inch square pan. Bake at 350° for 8 minutes or until golden. Cool in pan or rack. Combine sugar, 2 teaspoons flour and baking powder. Add eggs, lemon juice and peel. This will pour evenly over baked, cooled mixture in square pan. Bake at 350° for 25 minutes. Cool in pan on rack. Sprinkle with confectioners sugar.
Mix soup and sour cream and set aside. Mix potatoes and cheese. Pour melted butter over potatoes. Fold in soup mixture. Place in 2-quart casserole. Crumble crackers over top. Bake at 350° for 40 minutes. Uncover last 10 minutes.
Rinse and drain sauerkraut. Put first 3 ingredients through food chopper. Put on rye crackers or chips. Bake at 350° for 15 to 20 minutes. Serve warm.
Mix all ingredients; roll into a ball; chill. Roll in chopped walnuts or pecans or parsley or both.
Broil bacon until done. Remove bacon and saute onion in the dripping until tender (7 to 10 minutes). Add meat and cook and stir until gray in color. Chop bacon and return to mixture. Add remaining ingredients. Simmer until flavors are well blended (about 20 minutes). Serve hot. If desired, serve meat mixture over hot cooked rice. Approximately 5 servings.
Mix all ingredients well. Cut about 1 or 1 1/2-inch holes all over in roast. Stuff ingredients in holes and bake in oven for about 1 1/2 or 2 hours at 350°.
Soften cheese to room temperature. Blend together all ingredients with a mixer, food processor or by hand until cheeses are well blended. Chill, then roll into a ball. Allow it to set for 24 hours before serving to allow flavors to blend. May be rolled in finely chopped nuts, fresh chopped parsley or in paprika for added color. Let stand at room temperature 1 hour before serving.
Heat oven to 350°. Grease oblong pan. Mix all ingredients. Spread in pan. Bake until golden brown, about 25 minutes. Cut into small squares. May be frozen before reheating. Sprinkle with additional Parmesan cheese before reheating.
Mix all together and dump into pie shell. Put butter on top and cover. Bake 45 minutes at 400°.
Preheat oven to 350°. Grease large cookie sheet. In a large bowl, add first 6 ingredients. Blend, using an electric mixer on low speed. In a separate bowl, whisk together eggs and vanilla. With mixer running, slowly pour egg mixture into bowl. Mix just until the dough comes together. Do not overmix. Divide dough in half. Shape each half into a 12 x 2-inch log. Place logs on cookie sheet. Bake 30 minutes or until slightly risen and firm to touch. Remove cookie sheet from oven. Cool logs on wire rack 15 minutes. Transfer to cutting board. Using a sharp serrated knife, cut logs diagonally into 1/4-inch slices. Place slices in single layer on ungreased cookie sheet. Bake at 350° for 10 to 13 minutes or until crisp and golden. Cool on cookie sheet. Store in a covered container.
Mix margarine and flour as for pie crust. Add yolks and vanilla to sour cream, mixing well. Then add to flour mixture and mix well. Refrigerate at least 2 hours or overnight.
Drain pineapple, reserving syrup. Add water to make one cup and heat to boiling. Dissolve gelatin in hot liquid and stir in cranberry sauce. Cool. Stir in ginger ale, nuts, pineapple and cream cheese. Pour into mold and chill.
Line a 9 x 13-inch baking pan with quartered bread slices. Sprinkle bread with cheese, then ham. Mix milk, eggs, mustard and salt together in a blender, then pour over the ham layer. Cover and refrigerate overnight. Bake at 350° for 1 hour until firm.
Cook sugar, milk, butter and cocoa for 1 1/2 minutes. Start counting when mixture has reached full rolling boil. Remove from heat and add vanilla, oats and peanut butter. Stir well until blended. Spoon onto waxed paper to cool.
Brown meat; add remaining ingredients except hot dogs and buns. Simmer until thick, about 1 hour. Cook hot dogs. Place in buns; top with hot sauce. Makes about 3 cups sauce, enough for 12 to 16 dogs.
Gently boil sugar, 1 cup water and lemon peel in small pan, 8 to 10 minutes, until sugar is dissolved and mixture syrupy. Remove lemon peel and cool to room temperature.
Use a glass 9-inch pie dish. Form crust into dish. Brown loose sausage with chopped onion, green pepper and mushrooms. Drain grease well. In a bowl, beat eggs, whipping cream, salt and pepper. Add cheese. Add sausage mixture. Pour into pie dish. Bake at 350° for 40 to 45 minutes. Serve with home fries.
Dredge chicken in flour, seasoned with salt and pepper. Melt 1 stick of margarine in frypan; stir in 2 cloves garlic. Brown chicken in garlic butter. Melt 1 stick of margarine in baking dish with 1 clove chopped garlic. Add browned chicken and drippings to baking dish. Pour in broth. Bake at 325° for 35 minutes. Stir occasionally.
Boil and remove meat from fryers, saving broth. Saute in oleo the following: onions, bell pepper and chopped celery. Then add pimentos and soups. Cook spaghetti in chicken broth. Do not drain. Pour in casserole. Add all ingredients, then top with hoop cheese. Bake at 350° for 30 minutes.
In saucepan, bring 1 quart of water to a boil and add tapioca to boiling water; simmer for 1 1/2 hours. Drain water. In double boiler, put milk, salt and drained tapioca. Cook until tapioca is transparent (about 1 hour). Stir occasionally. Beat sugar into egg yolks and slowly stir into tapioca. Mix stiffly beaten eggs and add vanilla. Serves 4.
Beat eggs with fork until fluffy. Add melted margarine and all other ingredients. Pour into two unbaked pie shells. Bake at 300° to 325° for 45 minutes.
Arrange 3 pecan halves into a cluster. Place clusters 2-inches apart on a Pam sprayed baking sheet. Top each cluster with one caramel, slightly flattened. Bake at 300° for 8 minutes. Top each cluster with 1/2 square of a 1/2 pound Hershey bar while still warm. Spread chocolate when melted.
Cream together the butter and Crisco. Add sugar and eggs. Sift dry ingredients together. Add vanilla and dry ingredients alternately with milk to the creamed mixture. Bake at 325° for 1 hour and 20 minutes.
Set aside 1 cup crumbs. Combine rest of ingredients. Mix well. Spread the 1 cup crumbs on wax paper. Form a long roll with the mixture. Punch holes with finger all down log. Put cherry in each hole. Then pinch together. Roll in crumbs, then wrap tightly in wax paper and refrigerate at least 12 hours. Slice and serve.
Preheat oven to 375°. In a mixing bowl, combine evaporated milk, egg substitute and nutmeg. Stir in zucchini and deviled ham. Combine cornstarch and cheese; add to mixture. Pour into pie crust. Bake 45 to 50 minutes. Let stand 15 minutes before serving.
Blend milk and juice. Add pineapple and nuts. Fold in Cool Whip. Pour into crusts and refrigerate until ready to serve.
Brown meat; drain fat. Put in crock-pot in order given. Stir, cover and cook on low for 4 to 5 hours or high for 2 1/2 hours.
Brown beef. Drain well. Mix with other ingredients. Simmer for one hour or longer.
Lightly butter bread and cut into cubes. Place in bottom of a 13 x 9-inch pan. Fry bacon. Crumble pieces and sprinkle over bread cubes. Spread cheese over all. Beat eggs and milk. Pour over all. Bake at 325° for 30 minutes.
Combine the oil, juice and mustard in an 8 x 8 inch glass baking dish. Stir to blend. Cut the fish into sixteen 1 inch cubes. Add in one layer to the marinade. Cover and marinate in the refrigerator for 5-10 minutes. Turn the fish cubes to coat evenly and chill 5 minutes longer. Preheat the broiler. Drain the fish cubes, reserving the marinade. Separate the onion layers slightly. Thread the fish and vegetables onto four skewers, alternating fish cubes with onions, peppers and tomatoes. Brush kabobs lightly with the reserved marinade. Place the skewers on a broiler pan and broil 4 inches from heat source, about 3 minutes. Turn the kabobs and brush again with the marinade. Broil for 3-4 minutes longer or until the fish is no longer translucent and the vegetables are crisp tender. This has 6 grams carbohydrates.
Place all ingredients in a wide mouth jar in order from top to bottom. Include a decorative tap with instructions for making brownies: Combine contents of jar with: 1 tsp. vanilla, 2/3 cup vegetable oil and 3 eggs. Pour into a greased 9x9 pan. Bake at 350 degrees for 27-32 minutes. Enjoy!
In large Dutch oven, brown beef and drain off fat. Add onion and celery. Cook until tender (may need to add a little water). Stir in soup, tomato paste and catsup. Simmer 15 to 20 minutes. Spoon into large kettle or roaster. Add remaining ingredients (drain all beans), and stir well. Bake uncovered at 350° for about 1 hour.
Combine spinach, sour cream, mayonnaise and mustard in a large bowl. Stir in envelopes of spring vegetables, water chestnuts and green onions. Cover and refrigerate at least 2 hours. To serve, stir well and spoon into hollowed bread round. Arrange bread cubes, crackers or fresh vegetable pieces around bread for dipping.
In a small mixer bowl, beat eggs until thick. Gradually add sugar, beating well. Add 1 cup of the applesauce. Sift together flour, baking powder, soda, cinnamon, salt and cloves. Fold into egg mixture. Spread in greased and floured 15 x 10 x 1-inch jelly roll pan. Bake at 350° for 12 to 15 minutes, or until done.
Cook meatballs in skillet; remove and drain fat from skillet. Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat and add meatballs. Cover and simmer, stirring occasionally, 10 minutes. Stir in green pepper. Cover. Simmer until crisp and tender, 5 minutes. Makes 4 servings.
Cream butter; add sugar gradually and cream after each addition, using low speed on mixer. Add eggs, one at a time; beat after each addition. Add salt and mace to measured flour and sift approximately 6 times. Add flour gradually to egg mixture and beat after each addition. Add vanilla. Pour in large-sized tube cake pan, lightly floured. Bake in preheated oven at 325° for 1 1/2 hours.
Mix butter, sugar, soda and vanilla in bowl. Add flour slowly, then add nuts. Pinch and roll in palm of hand into little balls; flatten by pressing both hands together. Bake on greased cookie sheet at 350° for 15 minutes. Roll in confectioners sugar.
Cook noodles in large pot of boiling water. Drain. Spread 1 can pie filling in greased 9 x 13 baking pan. Layer 4 noodles over filling. Combine next 5 ingredients in large bowl. Mix well. Spread evenly over noodles. Layer remaining noodles over mixture. Spoon remaining pie filling over noodles. Combine remaining ingredients in small bowl. Sprinkle on top. Bake for 45 minutes. Let stand for 15 minutes. Yields 12 servings.
Prepare and bake the cake mix for 2 (9-inch) round cake layers, adding 2/3 cup of the flaked coconut to batter. Cool and remove from pans. Reserve 1 tablespoon of raspberry jam.
Cut cracklins in small pieces; pour 1/2 cup hot water over them. Add to the meal. Add additional water and the salt to mix into a dough. Let stand 5 minutes and if too stiff, add more water. Put in an iron greased skillet that has been heated on top of stove. Then put in hot oven and bake at 400° until brown.
Cut up hotdogs 1 to 1 1/2 in long pieces. Place in saucepan with jelly and mustard. Bring to a boil and boil 10 min. Can add cola or BBQ sauce to thin.
Add boiling water to gelatin. Stir until dissolved; do not cool. Add pineapple and nuts. Fold in ice cream until it melts. Pour in loaf pan and chill until set. Slice and serve on lettuce or as a dessert.
Whip slightly softened ice cream and sherbet until blended and smooth. Gradually stir in ginger ale. Spoon into small glass cups.
Wash cucumbers and cover them with boiling water; let stand 24 hours and drain. Repeat each day for 4 days using fresh water each time. On the fifth day, cut cucumbers in 1/4-inch rings.
Mix butter, Crisco and sugar. Cream together. Add eggs. Add flour, baking powder and milk. Mix well and add vanilla flavoring. Mix well. Cook 1 1/2 hours at 325° in a tube pan that has been floured and greased.
Dough will be soft. Do not add more flour. Mix all ingredients and chill several hours. Roll into walnut sized balls and flatten with glass dipped in sugar. (You can sprinkle extra sugar on them if you like.) Bake at 350° for 8 to 10 minutes until golden brown on edges. Makes 80 to 100 cookies.
Combine all ingredients and simmer over low heat until cream cheese is melted. Serve with vegetables or chips.
Remove stems of mushrooms; wash and drain. Place on foil of lined cookie sheet. Stuff mushrooms and bake at 350° for 20 minutes.
Brown hamburg with onion. Add to other ingredients (use gravy from roast beef, do not drain). Add water or 1 (8 ounce) tomato sauce if too dry. Heat and serve on hamburg buns.
Combine all ingredients in a food processor fitted with a steel blade; blend until smooth. Chill for at least 1 hour. Makes 3 1/2 cups or 10 servings.
Blend everything except crushed nuts together; place in covered bowl (with Saran Wrap and tinfoil). Set in refrigerator overnight. Next day, roll in crushed nuts. Refrigerate overnight to firm. Makes 2 balls. Serve with crackers.
Combine the first 7 ingredients. Heat corn oil in skillet; add shrimp and cook for about 3 minutes, stirring occasionally. Add sauce and remaining ingredients. Boil for 1 minute, stirring gently. Serve over rice. Serves 4.
Preheat oven to 350 degrees. Butter a 9-inch pie pan. Combine the crushed cookies with the melted butter and mix well. Set aside. Spoon the blueberry pie filling into the prepared pie pan. Combine all the remaining ingredients and beat with an electric mixer until well blended. Spoon over the blueberry pie filling and top with the cookie crumbs. Bake for 35 to 40 minutes or until cheesecake is set in center. Cool. When ready to serve, spoon into small dessert bowls and top with a dollop of whipped cream or Cool Whip, if desired.
Melt butter. Blend in flour, salt and pepper. Add milk. Cook and stir until thick. Mix sauce with diced potatoes. Turn into a greased 12 x 18-inch pan. Sprinkle with cut up cheese and bread crumbs. Bake at 375° for 35 minutes or until cheese is melted.
Marinate beans, chopped onion and 1/3 jar Wish-Bone at room temperature for 2 to 3 hours. Add browned meat, chopped tomatoes, chopped olives, lettuce and grated cheese. When ready to serve, crush chips in their bag and pour into salad. Add rest of Wish-Bone dressing and toss entire mixture.
Mix dry ingredients. Add milk and melted butter. With mixer, beat in the eggs one at a time. Add vanilla. Pour into a deep-dish pie shell and bake in a 350° oven until set, about 45 minutes.
Simmer until sugar dissolves. Turn up heat and boil 20 minutes or until thick. Just before it is done, put in nuts. Seal in jars.
Combine sugar and flour; set aside. Combine eggs and the next 3 ingredients. Add sugar mixture, stirring well. Stir in 2/3 cup coconut; pour into pie shell. Bake at 325° for 30 minutes. Sprinkle with remaining coconut. Shield edges of pastry with aluminum foil to prevent overbrowning. Bake an additional 30 minutes, or until set.
Flour board. Work up ingredients and put in bowl. Cut as desired and bake as normal biscuits, at 400° for 15 to 20 minutes.