HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 9 to 10-inch square metal pan, mix yogurt, lemon peel, lemon juice and corn syrup. Cover airtight and freeze until firm, at least 6 hours or up to 3 weeks. Break frozen mixture into large chunks. If too hard, let stand a few minutes at room temperature to soften. Whirl chunks in food processor or beat with a mixer until a smooth textured slush forms. Return slush mixture to pan. Cover and freeze until firmed slightly, 30 minutes to 3 hours. Scoop frozen yogurt into chilled bowls; decorate with lemon slices.
Melt butterscotch chips. Add the rest of the ingredients; mix well. Drop by teaspoons on a buttered cookie sheet.
In a medium bowl, combine cheese, chiles, corn and green onions. Spread 1/3 c. cheese mixture onto one half of each tortilla and fold tortilla in half. Spray a large skillet with nonstick cooking spray and place 2 quesadillas at a time in the skillet. Cook each side over medium heat until tortilla is golden brown and cheese is melted. Repeat with remaining ingredients. Cut each quesadilla in half and serve with salsa and cilantro. Makes 10.
Brown ground beef in a large skillet, stirring to crumble. Drain and set aside. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Gradually add milk. Cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in salt and pepper. Set sauce aside. Layer half of the beef, potatoes, onions, peas and sauce in a lightly greased 2 1/2-quart casserole dish. Repeat layers, ending with sauce. Cover and bake at 375° for 50 minutes. Sprinkle with cheese and bake, uncovered, for an additional 5 minutes. Yields 6 servings.
Combine ingredients. Slice loaf in half lengthwise. Spread meat mixture over top. Wrap foil around crust, leaving top uncovered. Place on cookie sheet. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Cook pasta according to pkg. directions. Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Sprinkle sugar over onion; continue cooking until onion is caramelized and golden, about 5 minutes. Add bell pepper, mushrooms, garlic and pasta sauce. Add drained pasta to skillet tossing to coat. Transfer to serving plates; top with cheese and basil. Serves 4.
Mix together thoroughly sausage, cheese and Bisquick. Shape into small balls. Bake on cookie sheet at 400° for 15 minutes or until golden brown. Yield: About 75.
Preheat oven to 350°. Grease a 3-quart baking dish. Bring water and salt to a boil. Slowly stir in grits and cook until done. Remove from heat. Stir in 1 cup cheese and butter until melted. Add eggs, milk and sausage. Blend well. Pour mixture into prepared dish. Sprinkle with remaining 1/2 cup cheese. Bake for 1 hour, until set. Cool 10 minutes before serving.
Grind the first 5 ingredients through a coarse grinder. Soak mixture overnight in plain salt. Mix thoroughly. Wash excess salt off. Add vinegar and brown sugar. Place mustard seed in a small cheesecloth bag. Cook vinegar and ingredients slowly, 1 hour. Remove spice bag. Makes approximately 8 to 12 pints.
Cook sugar, milk and butter together until they reach the soft ball stage; add vanilla, salt and peanut butter; beat. Pour in 8-inch square buttered pan and cool.
Mix all above with 1 cup of the pecans. Refrigerate one hour and then form into a ball. Roll in remaining pecans. Serve with your favorite crackers.
Let biscuits set out for a few minutes before rolling out. Then roll out on floured surface. Roll out 1 biscuit per pie. To cook apples, add cinnamon and sugar in apples, then spread apples on rolled out biscuit. Fold over, brush with oil, dip fork in flour and press around edge of pie. Sprinkle with cinnamon-sugar. Bake on cookie sheet at 325° for 10 minutes or brown. Yields 20 pies.
In heavy saucepan melt butter. Add corn syrup and sugar. Boil for 5 minutes over medium heat, stirring constantly. Add 1 1/2 cans of milk. Mix flour with rest of milk. Add to syrup mixture. Boil until darkens and forms medium hard ball (240°). Stir constantly or mixture will stick. Add vanilla and pour into buttered 9 x 13-inch pan. Cool and cut into 1-inch pieces. Wrap in wax paper.
Preheat oven to 375°. Line 2 regular size muffin pans or mini muffin pans with paper liners or grease pans and sprinkle lightly with flour. Sift together flour, salt and baking powder. Cream the butter. Add sugar and beat until light and fluffy. Beat in eggs, one at a time. Add flour mixture alternately with milk. Beat well after each addition. Stir in vanilla. Fill prepared pans 2/3 of the way full with mixture. Bake until done, approximately 20 minutes for large muffins and 12 to 15 minutes for small.
Sift together the first 4 ingredients. Combine and cream well the shortening and sugar. Add and beat well the eggs, milk and vanilla. Blend in dry ingredients. Mix well and add pecans, dates and 1/3 cup chopped cherries.
Wash and peel raw shrimp and remove black veins. Heat shortening in deep skillet. Add flour and cook on medium heat, stirring constantly until rich dark brown. Add chopped onions, celery, green peppers, tomato sauce and water. Let simmer 30 minutes and bring to boiling. Add shrimp and cook 15 to 20 minutes. Serve over steamed rice.
Cream together butter, sugar, and brown sugar until well blended. Blend in egg, peanut butter, soda, salt, and vanilla. Stir in flour and oats. Spread in greased 13 x 9-inch baking pan. Bake at 350° for 20-25 minutes. Remove from oven. Sprinkle with chocolate chips. Let stand 5 minutes. Spread chocolate evenly when melted. Drizzle topping over chocolate. Cool. Cut into fingers or bars.
Brown sausage in heavy skillet in cooking oil until well browned. Add onion, celery, bell pepper and garlic. Cook until onion is transparent. Add rice, water and seasonings. Cover and cook over low heat, stirring frequently. (If rice does not seem to be cooking thoroughly through this process, continue adding water in small amounts until cooked.) Add green onions and parsley just before serving.
Mix yeast and warm water. Place All-Bran, scalded milk, shortening, 1/2 cup sugar and salt in mixing bowl until lukewarm. Add yeast mixture, eggs, flavor and 2 cups flour. Mix well. Add remaining flour and mix thoroughly. Knead 10 minutes. Place in greased bowl and allow to raise until double (2 hours). Divide into 2 parts. Roll each 22 x 1/4-inch thick. Spread with oleo; sprinkle with sugar and nuts. Roll tightly and press edge together. Place on greased sheet in a circle. Cut diagonally with shears at 1-inch intervals, turning each cut slightly. Let raise until double. Bake at 350° for 20 minutes. Glaze with 10x sugar frosting and top with maraschino cherries and more almonds.
Beat thoroughly sugar and oil. Add remaining ingredients, mixing in order given. Line pans with wax paper; otherwise, it sticks badly. Bake in 3 layers or a 13 x 9 x 2-inch pan at 375° for 30 to 35 minutes.
Put rhubarb in an 8-inch square baking dish. Cream sugar, salt and butter or margarine. Add milk alternately with flour mixture and vanilla. Pour over rhubarb.
Cook meat and drain; heat chili. Dip tortilla shells in chili and line the bottom of pan. Put a layer of meat, then chili, then cheese. Repeat. Heat in 350° to 375° oven until cheese is melted. Serve with chips.
Cut rhubarb into small pieces, add orange juice, pineapple, sugar and salt. Cook slowly to thickness desired.
Preheat oven to 350°. In large bowl combine vegies, soup, 1/2 cup of the cheese, sour cream, pepper, pimento and 1/2 can of the onions. Pour into a shallow 1-quart casserole. Bake uncovered for 30 minutes. Sprinkle remaining cheese and onions on the top and put back in the oven for 5 minutes or until the onions are golden brown. Makes 6 servings.
Mix; beat vigorously. Drop onto ungreased cookie sheet. Bake at 450° for 8 to 10 minutes. Melt 1/2 cup butter and 1 teaspoon garlic powder. Brush on biscuits after baking. Makes 12 to 15 biscuits.
Mix together all ingredients, except pie filling. Put 1/2 of mixture in bottom of a 9 x 9-inch pan. Spread pie filling and put rest of flour-oats mixture over top. Bake at 350° for 20 to 25 minutes.
Grease and flour a 13 x 9 x 2-inch baking pan; set aside. In a small mixin bowl, stir together the whole wheat flour and baking soda; set aside. In a large mixer bowl, beat the peanut butter and margarine or butter with an electric mixer on medium speed for about 30 seconds or until softened. Add the sugar and vanilla, beating until well combined. Add the eggs, one at a time, beating for 1 minute after each addition. Stir in the chunk-style applesauce. Then, add the flour mixture to the peanut butter mixture, stirring, until well blended. Stir in the rolled oats and wheat germ.
Slice very cold Mozzarella in cubes or sticks; dip in beaten egg, then in bread crumbs. Dip back in egg and bread crumbs again, being sure cheese is well covered. Fry in oil in deep fryer a few at a time, turning once until golden.
Beat all ingredients in large bowl 3 minutes. Pour in well-greased 9-inch square pan. Bake at 350° for about 25 minutes. Serve warm with applesauce and whipped cream.
Mix everything except oleo, adding it last. Make tiny balls. Refrigerate balls for 15 minutes. Melt 1/4 pound of paraffin wax and add 1 small package chocolate chips in a deep boiler. Dip balls, using toothpick for dipping. Makes about 75 balls.
Combine all ingredients in bowl. Place in greased casserole dish. Bake in a 325° oven for 2 hours. Spread cheese on top when about ready, until cheese melts.
Cook hamburger and onion; drain good. Place vegetables, tomatoes, broth and meat mixture in large pot. Bring to boil and simmer until thick.
In saucepan, cook bacon until crisp. Remove and set aside. Pour off all but 3 tablespoons of fat. Add onions and brown. Add potatoes and enough water to cover. Cook until tender (15 to 20 minutes). Combine soup and milk; stir until smooth and add to potato mix. Heat but do not boil. Add salt and pepper to taste. Crumble bacon and add just before serving.
Mix Jell-O, water and apple juice. Chill, but don't set. Mix cranberries and sugar. Set aside. Mix remaining ingredients. Using a large casserole dish, add second mixture to first mixture, then add third mixture.
Put in a 6-quart saucepan. Heat until steaming hot. Serve with round or soda crackers.
Combine all ingredients and simmer. Serve with green salad and French bread for a nice supper.
Sift together dry ingredients. Blend in remaining ingredients. Pour into two loaf pans. Bake for 60 minutes in a 350° oven.
Mix together first 5 ingredients. Fold in Cool Whip. Chill until firm.
Salt and pepper chicken and dip in buttermilk. Roll in flour. Drop in deep fat and fry until done. Set aside. Drain off most of fat, leaving about 1 cup in bottom of pan. Add flour and cornstarch. Keep pan hot and stir until brown and bubbly, then add condensed milk and hot water. Stir constantly until mixture begins to thicken. Add hickory nut meats. Gradually stir in homogenized milk and beer. Add peppers and salt to taste. Cook down to desired thickness.
In medium saucepan, heat oil and saut garlic, onion and rosemary. Add tomatoes and their juice. Stir in sugar, salt and pepper. Bring to gentle boil, uncovered, for about 10 minutes. Add basil. Cover and let stand for at least 30 minutes. Store covered in refrigerator.
Grease and flour loaf pan. Heat oven to 350°. Mix all ingredients together; pour into pan. Bake at 350° for 1 hour, then at 300° for 30 minutes.
Mix dry jello and strawberries together; bring to a boil. Cool until slightly set. Mix milk and pudding. Add sour cream and Cool Whip. Alternate layers of vanilla wafers (crumbled), strawberry mix and pudding mixture. Top with vanilla wafer crumbs.
Mix Cool Whip, marshmallows, pineapple and pecans. Stir in dry pudding mix last. Keep refrigerated.
Dice boiled potatoes. Add rest of ingredients. Mix well and put in casserole dish. Bake at 350° for 45-60 minutes. Serves approximately 15.
Mix flour with baking soda. Combine margarine, sugars and pudding mix in a large bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in oats and raisins (batter will be stiff). Drop by rounded teaspoonfuls onto ungreased cooking sheet, about 2 inches apart. Bake at 375° for 10 to 12 minutes. Makes about 5 dozen.
Mix all ingredients. Bake in a greased baking dish at 350 degrees for one hour. (Knife inserted comes out clean.)
Mix all the juices at least three hours before using to blend the flavors. Pour in the ginger ale just before serving. Add sherbet. Serves approximately 30.
Mix together in saucepan the sugar, cocoa, milk and margarine. Boil 1 minute. Remove from heat and add peanut butter, quick oatmeal and vanilla. Drop by teaspoon onto wax paper and let cool.
Beat the egg whites until they form a soft peak. Add 1/2 cup of sugar and beat just until blended. Put in refrigerator until needed. Cream shortening and 2 cups of sugar. Add dry ingredients alternating with the milk. Fold in beaten egg whites. Add hot water last with vanilla.
Shape into balls. Brown and make a gravy from the drippings. These are the meatballs that we make for our annual meetings.
Spread rolled oats on a 15 x 10-inch baking pan. Toast in 350° oven for 5 minutes. Meanwhile, combine honey and vegetable oil in a saucepan. Heat but do not boil. Stir in vanilla. Remove oats from oven. Toss with nuts, bran, coconut and sunflower seeds. Pour hot honey mixture over oat mixture. Toss well. Return to oven and bake for 20 to 25 minutes, stirring 3 to 4 times while baking. Remove from oven; add raisins and dates. Stir well. Cool. Store in airtight container.
Combine sweet potatoes, butter, vanilla, eggs, half and half and sugar. Put in buttered casserole dish. Mix brown sugar and flour and then mix with 1 1/2 cups broken pecans and 1/3 cup melted butter. Sprinkle over potatoes. Bake at 350° for 25 minutes.
Dissolve yeast in warm water and set aside. Scald milk, and add butter, salt, and honey. Cool to lukewarm and add yeast mixture. Add white flour and whole wheat flour, a cup at a time. Knead until dough is elastic and shiny. Let rise in a warm place until double. Punch down and shape into loaves. Let rise to the top of the pan. Bake for 1 hour at 350°. Yield: 2 loaves.
Put sugar, margarine, cocoa and milk in saucepan. Boil for 1 minute; remove from heat. Add peanut butter, nuts and oatmeal. Mix well. Drop on waxed paper and let cool.
Stir by hand until well mixed. Cook in greased 12-cup Bundt pan at 350° for 50 to 55 minutes. Let cool before taking out of pan. Sprinkle with confectioners sugar.
Melt butter in saucepan. Add onions, pepper and mushrooms, stirring until browned. Mix in cream and flour into smooth consistency on low heat. Stir in ham. Remove from heat. Stir in egg and parsley. Return to heat that is very low and stir until thick. Pour over cooked and drained Colavita A Nido noodles.
Melt butter and saute all ingredients, except cheese, in a covered skillet for 5 to 10 minutes until zucchini is tender. Sprinkle with cheese. Cover and let stand until cheese melts. Serve immediately. Yields 6 to 8 servings.
Mix cheeses until well blended. Add rest of ingredients. Form 2 even balls. Cover with nuts.
In large mixing bowl, stir together flours, sugar, ginger, cinnamon and baking powder. Make well in center and set aside. In small mixing bowl, stir together beaten eggs, undrained pineapple, carrots, raisins, corn syrup and vanilla. Add all at once to flour mixture. Stir just until moist. Line 12 muffin cups with paper baking cups. Divide batter and sprinkle with nuts. Bake at 400° for 20 minutes. Serve warm.
Drain and rinse black-eyed peas. Put in mixing bowl. Add chopped vegetables. Stir in Italian salad dressing to taste.
Melt 1/2 cup morsels over hot boiling water. Stir until smooth and cool to room temperature. In a cup, dissolve instant coffee in boiling water. In small bowl, combine flour, baking soda and salt. In a large bowl, combine butter, sugar, brown sugar and coffee. Heat until creamy. Add egg and melted chocolate. Gradually add flour mixture. Stir in remaining 1 1/2 cups chocolate morsels and nuts. Drop by tablespoon onto ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. Yields 24 (3-inch) cookies.
Mix flour, margarine and nuts. Press in the bottom of oblong pan. Bake for 20 minutes at 400°. Cool. Mix cream cheese and sugar. Fold in 1 cup Cool Whip. Spread on crust. Mix milk with pudding. Spread on cheese layer. Spread thin layer Cool Whip on top. Refrigerate overnight, if possible. Serves 15.
Heat soup; add gelatin softened in cold water. Cool thoroughly. Combine remaining ingredients. Add to gelatin mixture. Pour into molds; chill until firm. Serves 8 to 10.
Mix cookie crumbs and butter thoroughly. Press into pan. Chill. Beat cream cheese until light and fluffy. Add milk and blend thoroughly. Stir in lemon juice and vanilla. Turn into crust. Refrigerate for 2 to 3 hours. Top with cherries.
Put into 10 x 13-inch casserole. Top with 1/2 package Pepperidge Farm Herb Dressing mixed with 2/3 stick margarine. Serves 10 to 12 people generously.
Heat to boiling point and pour over 1 1/2 quarts shredded lettuce and 3 chopped green onions. Add salt and pepper to taste. Toss to mix. Serve at once.
Peel potatoes and boil with onion powder and salt. Meanwhile, mix mayonnaise and pickle relish in a large bowl. Cut up and add boiled eggs. Cut up cooked potatoes while hot and add to mayonnaise mixture. When cool, add more mayonnaise and more pickle, if necessary.
Mix ingredients (except grapes) until smooth. Gently stir in grapes. May top with Bits of Brickle.
Slice flank steak across the grain into thin strips. Brown steak. Add onions, pepper, tomatoes, bean sprouts, garlic salt, ginger and water. Cook until tender, then add the cornstarch. Mix with a little bit of water for thickening. Simmer for 5 minutes. Serve over rice.
Mix jello with boiling water. Mash contents of can of cranberries and add to jello. Pour into mold and place in refrigerator until it sets. Very good.
Mix chicken, soups and sour cream. Place in a casserole dish. Stir oleo with crumbled crackers and poppy seed and pour over chicken mixture. Bake at 300° for 30 minutes.
In a small mixing bowl, stir together the cream cheese, powdered sugar and vanilla until well combined. Stir in coconut and nuts. Chill about 1 hour. Shape into 1-inch rounds or ovals.
Rub pepper into both sides of steaks. Place on broiler pan, keeping steaks 2 to 3 inches away from broiler element.
Mash potatoes. Add milk and salt and pepper to taste. Add cottage cheese, sour cream, chives and dill. Place in greased 9 x 13-inch pan. Top with cheese. Bake 30 minutes at 350°.
Melt 1 tablespoon butter in a pan. Add green onions. Saute for a few minutes. Stir in Worcestershire sauce, parsley and lemon juice. Heat through. Melt and heat remaining butter in another skillet. Add steaks to pan. Saute quickly about 2 minutes per side. Sprinkle with salt and pepper. Spoon the butter-onion mixture over steaks in pan. Sprinkle with green onion and serve.
Moisten cornstarch with enough cold water to make a smooth paste. Gradually stir in boiling water. Cook mixture until clear and smooth. Stir mixture continuously while cooking. Add soap flakes and beat. Add glycerine for glossiness and food coloring for color. Store in a covered jar.
Soak dates and nuts in water until softened. Add remaining ingredients and bake at 350° until done.
Mix ingredients together and spread into cooled baked pie shells. Chill at least 2 hours. Lemonade may be substituted for limeade to make lemon pies.
In a large mixing bowl, combine sugar and flour. In a saucepan, place margarine, oil, cocoa and Coke. Bring to a boil; do not boil. Pour over flour and sugar. Add eggs, soda, vanilla and sour cream; mix well. Fold in small marshmallows. Pour ingredients into a well-greased 9 x 13-inch pan. Bake at 350° for 40 minutes.
Place jellied cranberry sauce in large mixer bowl; beat until smooth. Add cranberry apple drink concentrate, partially thawed lemonade concentrate and spices. Mix on low speed until well blended and smooth. Pour mixture into a large freezer-safe, non-metallic container. Add water to mixture; stir well. Cover and freeze 2 hours. Remove from freezer; stir. Cover and continue freezing for 8 hours or overnight.
Cream the butter and sugar. Add eggs. Combine flour and salt. Dissolve baking soda in buttermilk. Add to creamed mixture, alternating with dry ingredients. Add nuts and fruit. Chill 1 hour. Drop from a teaspoon onto greased cookie sheet. Bake 10 minutes at 375°.
Cream together Crisco and sugar. Separate eggs and add to creamed mixture, one egg yolk added at a time, beating well after each addition. Add carrots, flour, soda, salt, baking powder, cinnamon and nuts. Add flour mixture slowly to creamed mixture. Then fold in stiffly beaten egg whites. Pour into greased and floured loaf pan (large). Bake at 350° for 40 to 50 minutes.
Mix cake batter as directed on package but substitute by using the listed ingredients. Put into a 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
In the pot of a percolating coffee pot, pour cranberry juice and apple cider. In the basket, put brown sugar and cinnamon sticks. Perk until ready.
Add liquors to coffee cup; pour coffee over. Add a dollop of cream and sprinkle with cinnamon.
Boil all together about 2 hours or until thick and desired consistency, stirring frequently. Pour into hot sterile jars and seal at once or can eat right away. It also freezes well.
Mix dry ingredients. Add liquids. This is a good batter for any vegetable. Dip in mixture and fry.
Melt butter and chocolate together. Place bread in greased casserole. Beat eggs, milk, sugar, salt and vanilla together. Pour over bread. Drizzle chocolate-butter mixture on top of the bread pudding; do not stir. Bake for 1 hour at 350°. Serves 8. Yummy!
In medium saucepan, melt chocolate over very low heat, stirring constantly. Remove from heat. Beat until smooth. Stir in marshmallows and nuts. Spread in buttered, 8-inch square pan; chill. Cut into squares. Yields about 1 1/2 pounds.
Spray pizza pan with Pam. Spread dough out on pan. (A rolling pin over wax paper works well.) Cook the cookie dough according to package directions. Mix the cream cheese, sugar and vanilla flavoring. Spread the mixture on the cooled cookie crust. Add assorted fruits to the top in colorful sections. Kiwi, strawberries, pineapple, etc. work well.
Combine all. Boil 5 minutes. Turn heat to low. Continue to cook for 30 minutes.
Mix all ingredients together in a bowl. Pour into a 9 1/2 x 13-inch greased pan. Bake at 350° for 40 minutes.
Mix dry pudding with crushed pineapple; add marshmallows, pecans and Cool Whip. Mix well. Chill.
Cook rice and then cook broccoli. Add other ingredients in a 2 quarts casserole dish. Bake at 350 degree for 30 to 40 minutes.
Grease a 12 cup muffin pan. Preheat oven to 375°. In large bowl with mixer at medium speed cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt. Add alternately to creamed mixture with milk and vanilla. Crush 1/2 cup berries and add to batter. Fold remaining berries into batter and spoon into muffin pan. Sprinkle with sugar. Bake 20 minutes or until tests done. Cool 5 minutes and turn out onto wire rack.
Pour butter over pecans, stirring to coat well. Arrange pecans in a single layer on a baking sheet; sprinkle with salt. Bake at 275° for about 1 hour, stirring occasionally.
Cream butter and sugar, then add eggs one at a time. Add flour, frosting mix and pecans. Bake in greased and floured Bundt pan at 350° for 60 minutes. Do not test with toothpick!
Preheat oven to 350°. Mix all ingredients. Drop by spoonful; press with a fork to flatten. Sprinkle with granulated sugar or colored sugar. Bake 10 minutes, but not browned.
Chill evaporated milk. Mix hot water with jello. Whip after partially jelled. Mix lemon juice and sugar with whipped jello. Fold whipped milk into gelatin.
Freeze cranberries in cranberry juice in plastic container or mold. Unmold approximately 1/2 hour to 1 hour before serving punch and place in large punch bowl. Add remaining ingredients and stir. Makes 36 punch-cup servings.
Mix all ingredients and put in baking dish for 30 to 40 minutes, covered at 350°.