HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil cider, skim and add sugar. Brown bread cubes in margarine. Beat eggs well, add 2 tablespoons sugar, flour, milk and allspice and add to boiling cider. Stir in browned bread cubes to mixture just before serving.
Mix Jell-O and boiling water; dissolve well. Take cold water and add ice to make 2 cups. Stir into Jell-O, dissolve ice. Add Cool Whip, stir in with whisk. Pour into bowl or dessert dishes. Chill for 2 hours before serving. One-half cup serving equals 60 calories and 3 gm fat.
Beat sugars and margarine until light and creamy. Beat in eggs. Add dry ingredients. Mix well. Drop by spoonfuls on cookie sheet. Bake at 350°.
Preheat skillet over medium heat and add oil to heated pan. Dip meat in egg, then in flour to coat. Place meat carefully into pan and sprinkle on the onion along with some herbs of your choice, if desired. Pan-fry 3 to 4 minutes; turn over. Pan-fry 2 to 3 minutes longer until golden brown.
Brown flour and chili powder in oil. Stir in water gradually. Simmer for 30 minutes. Brown hamburger and onion. Season with salt, pepper and garlic salt. Dip tortilla in chili powder mixture until softened. Fill center of tortilla with hamburger mixture. Sprinkle with cheese. Roll. Place in a 9 x 13-inch pan. Sprinkle with remaining cheese over top. Pour chili powder mixture over enchiladas. Bake at 350° until cheese is melted. Serve hot.
Brown pork chops on both sides in skillet; drain and set aside. In large bowl, combine soup, milk, sour cream, pepper and seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 cup French fried onions. Pour into a 9 x 13-inch baking dish; arrange pork chops on top. Bake, covered, in a 350° oven for 35 to 40 minutes. Top with remaining cheese and onions. Bake, uncovered, for an additional 5 minutes.
Mix jam with water; add lemon juice, salt and spice. Stir in cornstarch and cook until thick. Add drained beets.
Use 1 cup Ranch dressing. Drain browned sausage and mix with other ingredients and set aside.
Cook meat, celery, onion and pepper until meat is almost done. Add tomato paste. Cook until done. Pour mixture into casserole with beans. Bake at 350° for about 20 minutes. Yield: 8 servings.
In mixing bowl, stir together flour, meal, sugar, baking powder and salt. Combine egg, cheese, milk and oil; add to dry ingredients, stirring just until moistened. Fill well-greased muffin pans 2/3 full. Sprinkle with poppy seed. Bake at 400° for 20 to 25 minutes.
Preheat oven to 350°. Coat baking sheet with cooking spray. Mix soup mix and chips together. Dip chicken into Italian dressing, then coat with chip mixture. Bake for 30 to 40 minutes or until crispy on both sides. Remove from pan with spatula.
Mix meats together. Add remaining ingredients; mix thoroughly. Mold into greased loaf pan. Cover with foil and bake at 350° for 75 minutes. The last 20 minutes of cooking, uncover and bake until lightly browned. Serves 10.
Saute onions, and mushrooms in butter. Add shrimp and cook until shrimp are pink. Press pie crust sticks into a 9x13 inch pan; bake crust 10 minutes at 350 degrees.
Drain pineapple. Dissolve Jell-O in 1 cup boiling water. Use pineapple juice for other cup; cool. Mix marshmallows, cottage cheese and crushed pineapple. Add Cool Whip and mix. Chill overnight.
Mix first three ingredients. Press into a 9 x 12-inch pan. This will make the crust. Mix the next three ingredients. Pour over the crust. Bake at 350° for about 20 minutes until a little brown.
Combine bean mixture and seasoning mix; spread evenly in a 12 x 8 x 2-inch dish. Layer remaining ingredients in order listed. Heat 10 minutes in a 350° oven. Serve with nacho chips.
Boil together sugar, margarine and Karo syrup for 5 minutes, then add a pinch of soda. Pour hot mixture over popcorn in a large bowl and mix until evenly coated. Spread out in a shallow pan and bake for 45 minutes to 1 hour at 200°.
Pre-heat oven to 350 degrees. Combine 1/2 cup cheese, picante sauce, and cilantro in a small bowl. Mix well and spread over pizza crust. Sprinkle with remaining cheese. Place on a baking sheet and place in 350 degree oven for 15 minutes or until cheese melts. Remove and cut into wedges. Yield: 8 wedges (serving size: 1 wedge).
Combine first 7 ingredients; stir until well blended. Sprinkle pecans on your pastry shell. Pour blended ingredients over pecans. Bake at 350° for 1 hour and 10 minutes or until firm in middle. Garnish with pecan halves.
Drain the oranges and pineapple well, then mix all three ingredients together and chill.
Heat oven to 350°. Trim fat from meat. Sprinkle with salt and pepper. Place meat in center of wide piece of foil. Place vegetables on top of meat. Bring edges of foil together and seal. Place in shallow pan and bake for 1 1/2 to 1 3/4 hours until meat is tender.
Mix the potatoes and the milk together. Drain the milk off and add the egg, flour, salt and pepper. Mix well. Drop the potato mixture by the spoonful onto a well-greased frying pan and brown on both sides. Serve while still hot. Yields 4 servings.
Beat eggs for 5 minutes, then gradually add sugar, pumpkin and lemon juice. Fold in dry ingredients. Pour into greased and floured 10 x 15-inch jelly roll pan and then top with 1 cup chopped pecans. Bake 15 minutes at 375°. When done, turn onto towel sprinkled with powdered sugar. Roll towel and cake up and let cool. Unroll cake and spread with cream cheese filling. Roll cake up again, without towel, and chill.
Cut cookie roll into 1/8-inch slices and line a 12-inch round pizza pan. Bake at 350° for 10 minutes. Cool. Cream the cream cheese, 1/2 cup sugar and vanilla. Spread on the crust. Line with fruit, either fresh or canned and well drained: bananas, peaches, mandarin oranges, strawberries, pineapple, grapes, apples, red and green maraschino cherries.
Bring peas, onion and water to a boil in a large pot over medium heat. Cook 15 minutes. Add potato and salt. Cook 15 or 20 minutes or until peas and potato are soft. Add evaporated milk and margarine. Heat 5 minutes. Serves 6.
In a 2-quart saucepan, melt the margarine. Add rice and onion. Cook over medium heat, stirring, until rice is a golden color, 8 to 10 minutes. Slowly add water, green chiles and bouillon. Continue cooking until mixture comes to full boil (8 to 10 minutes). Reduce heat to low. Cover; simmer 25 to 30 minutes. Stir in remaining ingredients. Serve immediately.
Cook sausage until brown; drain. With rolls, line a 9 x 13-inch casserole dish. Add sausage; sprinkle with cheese. Beat eggs and milk together and pour over sausage and cheese. Bake at 350° for 30 minutes or until golden brown.
Preheat oven to 325°. Grease a 10-inch cake pan. Dust the pan with flour, tapping out any excess flour. In a mixing bowl, combine sugar, oil, eggs, baking soda, salt, cinnamon, ginger and vanilla. Using an electric mixer fitted with a dough paddle, mix together until thoroughly combined. Add the flour, mixing to thoroughly incorporate. Fold in the apples. (All mixing may be done by hand, but be sure that ingredients are thoroughly combined at each step.) Transfer batter to prepared pan and bake about 45 minute until a tester inserted into the center comes out clean. Makes 10 servings.
Cook carrots in salted water until medium done. Rise in cold water. Arrange layer of carrots, green pepper and onions in bowl or container. Combine all remaining ingredients in a saucepan and bring to a boil, stirring until thoroughly blended. Pour marinade over carrot mixture and refrigerate until flavor is absorbed. Will keep for a week.
Cream the margarine and powdered sugar and beat well. Add egg. Sift dry ingredients together and add along with flavoring. Add flour a little at a time; chill dough overnight. Roll and put sugar on top and bake about 8 minutes or until done at 350°.
Add all ingredients into the pan in bread machine in the order listed. Select white bread and push start; or knead and bake by hand. Yields a 1 1/2-pound loaf.
Blend in blender 30 seconds. Pour in 10-inch pie plate, greased. Sprinkle with nutmeg and cinnamon. Bake 40 minutes at 350°.
Dissolve gelatin in boiling water. Mix all ingredients and pour into an 8-inch square oiled pan. Chill and cut into squares. Top with Cool Whip.
Mix shortening, sugar and molasses thoroughly. Stir in water. Measure in flour. Blend in all dry ingredients. Chill. Heat oven to 350°. Roll dough to about 1/2-inch thick on lightly floured board. Cut with favorite cutter. Place on lightly greased baking sheet. Bake about 15 minutes or until no imprint remains when touched lightly.
Put water and sugar in small saucepan. Boil 5 minutes. Remove from stove and with mixer or whisk, beat in peanut butter and vanilla. Cool.
Preheat oven to 375°. Grease 2 1/2-inch muffin pan cups. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg and cloves in large bowl. In medium bowl, combine applesauce, oleo and eggs. Stir this mixture into dry ingredients until moistened. Stir in 1 1/2 oats and raisins. Spoon batter into muffin cups. Sprinkle tops with remaining oats. Bake 20 to 25 minutes. Remove from pans. Makes 1 1/2 dozen (8 g fat per muffin).
Mix flour, salt and baking soda in a small bowl. Beat Parkay and sugar in a large bowl with mixer until fluffy. Blend in eggs and vanilla. Add flour mixture; beat until blended. Stir in chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes or until lightly browned. Cool 2 minutes. Remove from cookie sheets. Cool on wire racks. Makes 5 dozen.
Heat oil in a pan; add garlic and fry until golden brown. Add yoghurt, parsley, salt and pepper to garlic. Mix together, then add to spaghetti. Eat it warm. Makes enough for four people.
Mix all ingredients and pour into 9 or 9 5/8-inch pie shell. Bake 50 to 60 minutes at 350°. I fold aluminum foil strips over the crust at the edges to keep the edges from getting too brown.
Mix all ingredients in a small bowl; chill. Serve with fresh fruit. This is a real lo-cal treat.
Grease and flour Bundt pan. Pour nuts evenly over bottom. Mix yellow cake mix, pudding, 1 cup orange juice, oil and eggs. Pour over nuts. Bake at 325° for 50 to 60 minutes.
Cut steak into 4-inch strips. Place in wok or skillet along with all seasonings. Cook on low-medium heat until meat is completely cooked. Slice bell pepper and onion and then place into wok with the steak. Add water to make a thin gravy. Cook on low for approximately 20 to 25 minutes or until steak is tender. Serve over yellow seasoned rice.
Heat oil until slightly warm. Add garlic and allow to soak for 2 to 3 minutes. Toss with cooked pasta and fresh ground pepper. Garnish with parsley, basil and thyme.
Mix okra and potatoes together. Add salt and pepper. Coat with cornmeal. Drop in a hot skillet with oil. Turn until browned. Put paper towels in bottom of bowl to absorb extra oil.
Heat oven to 350°. Melt butter, stir in cereal and sugar and set aside. Beat with electric mixer, cake mix, eggs, peel, orange juice, and oil in large bowl till moistened. Beat on medium speed for 4 minutes. Pour into a greased and floured 10 inch tube pan. Bake for 20 minutes. Sprinkle with cereal mixture. Bake 30 minutes longer. Cool 15 minutes and remove from pan. Finish cooling on wire rack. Drizzle with glaze.
Combine ingredients. Mix thoroughly and let stand overnight. Mix again before cooking in skillet. Batter will be very thin.
On your barbecue grill, cook the pork until medium; do not sear. Do not season. Put 1/2-inch of barbecue sauce on the bottom of a roasting pan. Place a rack of ribs on the sauce in the pan. Pour a little sauce on top, then add more ribs. Add more sauce and more ribs on top of that. When all of your pork is in the roaster, pour the rest of the sauce over the meat until the pan is about 2/3 full. Cover the pan, then bake at 300° for 3 hours. Sear ribs on barbecue for just a minute or two on each side. Be careful! The meat is so tender it can fall through the grill. If the meat is too tender, just skip the searing.
Prepare cake mix and bake following package directions. When cool, crumble into a very large bowl or pan. Add fruits and nuts to crumbled cake. Mix frosting by package directions and mix with cake mixture. Pack tightly into foil-lined 10-inch tube pan or two 9 x 5 x 3-inch loaf pans. Cover cake with foil and chill in refrigerator at least 24 hours. Cake should be kept refrigerated. Makes six 1/2 lb. fruitcakes.
Melt butter in a Dutch oven and brown the beef. Add onions and saute until onion are golden brown. Add the celery salt, parsley, 1 can of consomme and one cup of water. Simmer for 1 hour.
Mix all ingredients except cheese and noodles and place in a 9 x 13-inch pan sprayed with Pam. Add noodles and bake at 350° for 30 minutes. Add cheese and bake 10 minutes more. Cut in squares. Serves 6.
Mix powdered sugar and cracker crumbs. Heat margarine and peanut butter in microwave on High for 2 minutes. Stir. Stir into crumb mixture. Press in ungreased 8 x 8 x 2-inch baking pan. Heat chocolate chips in microwave on High for 2 minutes, stirring after one minute. Spread over crumb mixture. Refrigerate until firm, at least thirty minutes. Cut into squares.
Mix the first four ingredients in pan you are going to make your dough. Mix yeast in water and add to above mixture. Start adding flour about 3 or 4 handfuls at a time. Mix in well each time until it forms a soft dough. Knead well for 4 or 5 minutes. Place dough in a large greased bowl, turning once to coat dough on top. Let rise 50%. Punch down and let rise again till it doubles in size. Make into rolls or biscuits and let rise till double in size. Bake at 325° to 350° for 30 or 35 minutes, according to oven. This dough is good for sugar cake and will keep in refrigerator if tightly covered.
Cut beans into 1-inch pieces. Cook according to package directions, omitting salt, or cook fresh beans in 1/2 cup salted water until tender. Drain and set aside.
Float sherbet balls on ginger ale in large punch bowl. Serve in punch glasses. Makes 12 servings.
Blend all ingredients together and place on serving dish. Refrigerate overnight. Top with 1/2 jar (or more if needed) chili sauce; then place 2 cans shredded crabmeat, drained.
Heat oven to 350°. Grease and flour pan (bread pan). In large bowl, add strawberries, sugar, oil and eggs. Beat at medium speed for 2 minutes. Add remaining dry ingredients. Mix and pour into pan. Bake at 350° for 30 to 35 minutes. Frost with powdered sugar glaze.
Pour peaches and juice into ungreased 13 x 9 x 2-inch baking pan. Sprinkle dry cake mix over peaches. Drizzle margarine over cake mix. Sprinkle with pecans. Bake at 350° for 30 to 35 minutes or until cake is browned and peach juice is bubbling. Serve with whipped topping. Yields 16 servings.
Combine both mixes; add eggs, water and oil. Blend well. Beat as for ordinary cake. Pour into tube pan and bake 35 minutes at 350°.
Whisk yeast and water together. Add sugar, salt and oil. Mix well. Add 6 1/2 to 7 cup bread flour into wet ingredients. Knead until mixed well. Place bread in a greased bowl. Turn bread over to grease well. Cover bowl with plastic wrap and let rise until doubled in size. After bread has doubled in size, knead well and make into rolls. Let rolls rise and bake in 350° oven for 30 minutes.
Combine ingredients in order listed in blender. Process until smooth. Makes 1 1/4 cups (the amount in a 15-ounce can).
In a blender, blend the first 12 ingredients well. Place the cabbage and peppers in a large salad bowl. Pour sauce over and toss well. This should be done about 1 hour before serving. Tastes even better the next day.
Mix all together and beat by mixer well! Add cake coloring to mixture, red or green for the holiday. Bake at 300° for 40 minutes; use 9 x 13-inch pan. Let cool!
Pour juice and water into 2-quart glass bowl. Add pectin and mix well. Cover with plastic wrap. Microwave on High for 8 to 10 minutes or until bubbles appear at edge of bowl, stirring after 3 minutes. Add sugar gradually, mixing well. Microwave, covered, for 6 to 7 minutes or until mixture has boiled for at least 1 minute. Skim off foam; mix well.
Preheat oven to 350°. Lightly grease and flour two 1-pound coffee cans. Stir together the pumpkin, oil, water and eggs. In another bowl, mix the sugar, flour, baking soda, cinnamon and salt. Combine the 2 minutes and stir in raisins and/or chopped nuts. Pour into the coffee cans. Bake for 1 hour. Makes 12 delicious servings.
Bake crust for 10 minutes at 400°. Beat eggs in a large bowl. Add remaining ingredients; mix well. Pour into crust. Cover edges with foil. Bake for 45 to 50 minutes or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator.
Mix the turkey with seasonings and refrigerate for a few hours. Form patties and bake in a 400° oven or fry in pan sprayed with cooking spray.
Mix and bake at 425° for 45 minutes; let set 5 minutes before cutting.
Remove seeds and cut up peppers. Parboil peppers 5 minutes; drain. Mix other ingredients together in large saucepan; bring to a boil. Add peppers and mix well. Pack into jars and seal. Cold pack 20 minutes. Makes approximately 10 pints.
Brown ground beef and drain. Add onion, pressed garlic, salt and pepper and continue to cook until onion is transparent. Pour into large pan and add tomato juice, tomato paste and oregano. Bring to boil and let simmer for 1 to 1 1/2 hours.
Melt shortening and chocolate. Add sugar. Add eggs and vanilla. Mix in flour, salt and nuts. Bake at 350° for 25 minutes. Turn off oven and let brownies remain for another 20 minutes. Makes a 9 x 11-inch cake pan.
Place roast in roasting pan. Sprinkle roast lightly with garlic. Combine dry onion soup mix, butter, mustard, flour, black pepper and brown sugar to form a paste. Spread paste over top, sides and ends of pork roast. Dot shortening on top and cover pan. Roast in 475° oven for 30 minutes. Reduce heat to 325° and continue baking for about 1 1/2 hours or 2 hours, basting occasionally with drippings from meat. When roast is done or tender, carve or slice and serve. Makes about 8 to 10 servings.
In a large Dutch oven, cut hot dogs and sausage into small pieces. Add ketchup and grape jelly. Cook on medium approximately 40 minutes. Cool about 15 minutes.
Heat oven to 350°. Grease and flour oblong pan, 13 x 9 x 2-inch or two 9-inch round layer pans. Combine all ingredients in large mixing bowl. Mix 1/2 minute on low speed, scraping bowl occasionally. Beat 3 minutes on high speed, scraping bowl. Pour into pans. Bake oblong 40 to 45 minutes, layers 30 to 35 minutes. Cool and frost.
Prepare cake mix according to package directions. Bake in greased 9 x 13-inch pan. Cool 10 minutes. Poke lots of holes in cake with a fork. Combine cream of coconut and condensed milk. Pour slowly over top of cake, allowing to seep into the holes. Chill at least four hours. Top with Cool Whip and flaked coconut.
Cream shortening and sugar; add molasses. Alternately add buttermilk and dry ingredients. Roll out and cut with cookie cutter. Bake at 375° for 5 to 8 minutes. If you don't have the right size cutter you can use a Spam can.
Cream butter and sugars together. Add eggs and vanilla. Mix. Add flour, powdered oatmeal, salt, baking powder and baking soda.
Combine margarine, cocoa, milk, powdered sugar and vanilla. Mix well. Stir in pecans and coconut.
Mix oil and sugar. Add eggs and milk. Mix well. Add dry ingredients, apples and nuts. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 1 hour.
The jello determines the color of the punch. Store this mixture in large containers in the freezer until ready to serve. It makes a slushy punch that does not need ice. Add 2 bottles ginger ale as you stir the thawing mixture and put into punch bowl.
Saute onion and celery in 1/2 stick margarine. Cook broccoli by directions on package. Add oregano. Cook 1 cup rice in salted water. Add rice and broccoli to onion mixture. Add soup, cheese and pepper. Pour in casserole dish. Sprinkle crushed crackers on top. Drizzle with melted butter and bake at 350° for 20 to 30 minutes.
Combine all ingredients in 9 x 13-inch casserole. Bake at 350° for 30 minutes. Serves 6 to 8 people. Makes a large casserole. Can easily be halved.
Combine first six ingredients in glass bowl. Add olive oil to cover 3/4 of way up. Stir gently and let sit a few hours before serving. Spoon sauce on toasted bread.
Pour boiling water over dates and soda, let stand about 5 minutes. Mix together sugar, butter, egg, salt, and nuts. Add vanilla, baking powder, flour-mix to gather then ad to date mixture. Pour into a greased 9 x 12 pan. Bake in 350 oven for 35 minutes.
In large bowl of mixer, combine flour, granulated sugar, soda, cinnamon, oil, eggs and vanilla; beat at medium speed until well mixed. Stir in apples and walnuts. Turn into well-greased 12-cup fluted tube pan heavily coated with bread crumbs. Bake in preheated 350° oven for 60 to 65 minutes or until pick inserted in cake comes out clean. Cool in pan 10 minutes, then turn out on rack to cool. Sprinkle with confectioners sugar. Makes 18 to 20 servings.
Cream together first four ingredients. Add the beaten egg and salt and flour (a little at a time). Chill dough well. Form into little balls the size of walnuts, dip in the unbeaten egg white and roll in chopped pecans. Can also add to nuts a little red and green sugar crystals. Bake in 350° oven until set (about 15 to 20 minutes).
Mix together. Press into bottom of 9 x 13-inch baking dish. Bake 15 minutes at 350°. Cool completely.
Pound meat with flat side of mallet or rolling pin until very thin, being careful not to split fibers. Brown lightly in hot oil in skillet. Remove meat and set aside.
Mix all ingredients together. While peas and onions are frozen, let stand in refrigerator overnight. Set out about 1/2 hour before serving to finish thawing.
Heat oven to 350°. Place potatoes and onion in greased 1 1/2 to 2-quart casserole. In medium saucepan, melt margarine. Blend in flour, salt and pepper. Cook until smooth and bubbly, stirring constantly. Gradually add milk. Cook until mixture boils and thickens, stirring constantly. Pour sauce over potatoes. Bake at 350° for 1 1/2 to 2 hours. If desired, garnish with crumbled bacon. Yields 4 servings.
Finely chop vegetables. Mix with mayonnaise thinned with lemon juice. Add salt to taste. Spread on bread or roll and top with grated cheese, if desired.
Mix yeast and water in bowl. Add sugar and table salt. Add flour and mix. Knead dough until smooth. Cut off pieces and make into shapes (not too thick, nor too thin). Place on greased cookie sheet. Brush egg on top of pretzels (cover entire top). Sprinkle with coarse salt. Bake at 425° for 12 to 15 minutes or until golden brown.
Cook potatoes, carrots and celery until tender. Drain, reserving liquid and set aside vegetables. In the sauce kettle, saute onion in butter until soft. Stir in flour, salt and pepper. Gradually adding the milk, stir constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Yields 8 to 10 servings.
Melt butter and chocolate over low heat. Remove from heat and add sugar, eggs, flour, nuts, vanilla and salt. Bake in a 13 x 9-inch pan (greased and floured) for 25 minutes at 350°.
Wash off spinach. Cut off stems. Tear to bite-size and put in salad bowl. Add onion rings and bacon. Combine mayonnaise, Equal and vinegar. Pour over spinach. Refrigerate, toss and serve.
Cream first 3 ingredients together, then add sugar, a little at a time. Knead together. Roll in small balls. Roll in extra fine sugar and press into molds. Take out of molds and let air dry.
Cream sugar and shortening together. Add eggs one at a time. Alternately add dry ingredients and sour cream. Add flavorings. Pour into tube pan. Bake 1 hour at 325°.
Mix together graham cracker crumbs and 1 stick melted butter in 12 x 9 x 2-inch pan. Beat 2 sticks melted butter, powdered sugar, egg and salt 15 minutes. Don't underbeat.
Cook spaghetti per instructions. Add tomato, cucumber, onion, bottle of dressing and dry dressing mix. Toss and chill.
In a small saucepan, combine pineapple, flour and sugar. Simmer until thick. Cool. Line crust with sliced bananas. Pour pineapple mixture over bananas. Sprinkle with chopped pecans. Cover with whipped topping. Chill thoroughly.