HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend 3 top ingredients. Add next 3 ingredients. Mash and mix last 2 ingredients. Beat egg whites until stiff and fold into batter. Pour into greased loaf pan. Bake at 350° for 50 minutes. Yields 1 loaf.
Sprinkle chicken with salt and pepper. Place in crock-pot. Combine curry, garlic, butter, bouillon, onion and 1/2 cup peach syrup. Pour curry sauce over chicken and cover pot. Cook on low for 4 to 6 hours. Remove chicken from pot. Turn control to high. Stir in prunes. Dissolve cornstarch in water; stir into sauce in pot. Cover and cook on high for 10 to 15 minutes or until slightly thickened. Add peaches. Serve chicken with sauce.
Cream butter and cream cheese until creamy. Beat in sugar until fluffy. Add vanilla. Beat in eggs one at a time. Add flour and salt. Beat until smooth. Bake in oiled and floured Bundt pan at 325° for 1 hour and 45 minutes.
Drain vegetables. Mix and marinate in mixture of oil, sugar, vinegar, salt and pepper. Cover and refrigerate.
Mix the first 3 ingredients together and set aside. Use part of water to boil tea bags. Bring to boil and cut off. Take rest of water and pour over tea bags (use remaining gallon water). Take 2 cups more water and 2 cups sugar, heaping tablespoonful of cinnamon (or 4 to 6 cinnamon sticks) and 1 tablespoon whole cloves. Mix together in separate pot; boil for 15 minutes. Together add sugar mixture into tea mixture all in with juices. Let set for 2 hours and then store in refrigerator. Serve hot or cold.
Preheat oven to 350°. Spoon peaches in pie shell. Combine 3/4 cup sugar, 1/3 cup flour and salt in a small bowl. Add egg, egg whites and sour cream, stirring until well blended. Spoon over peaches. Combine 1/3 cup sugar and remaining flour in a small bowl. With pastry blender or 2 knives, cut in margarine until mixture resembles coarse meal. Sprinkle mixture evenly over pie. Bake 1 hour or until golden brown. Serve warm.
Mix egg and milk. Let chicken sit in this mixture for 15 minutes. Roll chicken in flour. In a large skillet, fry chicken pieces in cooking oil. Drain.
Follow directions for 8 or 9-inch cake; bake and cool. Slice to make 4 layers. Thaw coconut; mix all ingredients together (well) with fork. Refrigerate for 3 days before cut.
Bring sugar and water to a soft-ball stage. Remove from fire. Add cinnamon, salt, vanilla and pecans. Stir until sugared. Good for Christmas presents.
Cut chicken into bite size pieces. In bowl mix cornstarch and garlic salt. Dip chicken pieces in egg, then into cornstarch mixture. Fry chicken pieces until golden brown. Then thoroughly drain and set aside chicken.
In a small bowl, combine all ingredients. Set aside 1 Tbsp. for topping. Press remaining crumb mixture onto bottom and up the sides of an ungreased 9-inch pie plate. Bake at 350° for 7-9 minutes.
Addition of a ham bone is the most important donation to the pot, for it adds real color and flavor not possible to achieve otherwise. The next most important thing is to buy small, dark red beans, not kidney beans. However, it is possible to substitute kidney beans. Just don't expect to get quite the true flavor.
Cream the Crisco and sugar. Add egg yolks, one at a time, then add flour. Sift dry ingredients together and add alternately to sugar mixture with buttermilk, beginning and ending with the flour. Beat egg whites until very stiff and fold into cake mixture. Bake at 350° for 1 1/2 hours.
Mix thoroughly the beef, 1/3 cup of the sauce and the remaining ingredients. Spread in an ungreased 9 x 5 x 3-inch loaf pan. Spread remaining tomato sauce over loaf. Bake in a 350° oven for 1 1/4 hours. Makes 6 servings.
Mix sugar and flour; add milk, egg yolks, butter and pecans. Cook over medium heat until thick. Pour into baked pie shell. Top with	the 2 egg whites beaten with 4 tablespoons sugar for meringue. Bake until brown.
Mix cream of mushroom soup and cheese together in microwave dish. Microwave for 4 minutes. Drain green beans and mushrooms. Add to cheese mixture. Stir until beans and mushrooms are coated. Microwave for 3 minutes or until beans are hot. Salt and pepper to taste.
In bowl, mix together cream cheese and Cheddar cheese. Add a little grated onion with juice and the rest should be finely chopped. Season to taste with garlic and chili powder. Add 3 or 4 dashes of Worcestershire sauce and Tabasco sauce to taste. Roll into ball or log shape. May be rolled in finely chopped pecans.
In a large saucepan, put chicken winglets, onion, tomatoes, tomato sauce, salt, pepper, hot sauce and water. Cook about 45 minutes or until chicken is tender. Add sausage, shrimp, rice and okra; add more tomato and water, if needed. Cook on slow fire until done. (The dish should have the consistency of thick soup.) Serve with crackers.
Combine rhubarb, drained pineapple and sugar. Let stand overnight. Boil until rhubarb is tender; add gelatin. Pour into hot sterilized jars and seal or place in suitable freezer containers and freeze.
Mix together first 5 ingredients. Put in 9 x 13-inch pan, greased. Bake at 350° for 15 minutes. Put marshmallows over baked bars. Bake in oven for 3 minutes. Cool. Melt peanut butter, chocolate chips and Rice Krispies. Spread on cake. Refrigerate.
Beat powdered sugar, eggs and margarine together until smooth. (Double for thicker layer.) Using a 9 x 12-inch pan, layer ingredients in order that they are listed. Chilling overnight makes a great difference in the taste.
Skin and cook tomatoes. Drain well in colander. Chop onions and peppers; add to drained tomatoes. Add all spices, sugar and vinegar. Cook 30 minutes or until thick.
Mix and drop in greased muffin tin. Bake at 425° for 12 to 15 minutes. Makes 12.
Combine crushed pretzels, margarine and 3 tablespoons sugar. Press into 13 x 9 x 2-inch pan. Bake at 400° for 8 minutes. Cool.
Cook and drain squash. Prepare and cook corn bread mix. Crumble corn bread; add milk and let soak. Mix pepper, celery, onion and margarine and add soup, sage, eggs, salt and pepper. Mix all together. Use 1/4 of the stick of margarine to grease a 2-quart casserole dish. Pour dressing into dish. Cook in 350° oven for 1 hour.
Beat ingredients until smooth. Melt 2 tablespoons butter in 9 x 12-inch pan in oven. Pour in mix. I add fresh sliced fruit. Bake at 375° for 40 to 45 minutes. Serve like pancakes.
Layer the salad in this order: Lettuce, cauliflower, onion, chopped bacon and cheese. Lightly frost the Miracle Whip over the top of the salad without mixing it with the cheese, then sprinkle with the sugar. Let set in the refrigerator overnight, then stir together before serving. Serves 8.
First, clean the celery, then cut off ends. Now cut the celery in 2-inch pieces. Spread the honey on the bottom. Spread the peanut butter on with a butter knife or a spoon. Last, put the raisins on. Put on tray or plate to serve.
Cream Crisco and sugar. Add eggs one at at time, beating well after each. Sift flours together.	Add alternately with milk. Add vanilla. Do not over heat. Bake 325° for 1 hour 15 minutes.
Combine all ingredients except chicken in a 12 x 8 x 2-inch baking dish. Remove skin from chicken legs. Place chicken in baking dish with marinade, turning to coat. Cover and refrigerate 2 hours, turning chicken occasionally.
Mix egg with sugar. Add peanut butter and mix. Press with spoon on oiled cookie sheet. Bake at 325° for 10 minutes.
Mix first 4 ingredients together. Spray a 9 x 12-inch pan. Pour in and place meat on top; sprinkle with salt, pepper and paprika. Cover with foil or lid. Bake 1 hour and 20 minutes at 350°.
Cream together butter and sugar until smooth and creamy. Add eggs one at a time. Add salt. Stir in chocolate syrup, flour and vanilla. Add nuts and stir to blend well. Turn into greased and lightly floured 8-inch square micro-safe pan or dish. Microwave at High power for about 3 minutes. Let rest for 3 minutes. Microwave at High power for another 3 minutes and let rest for 3 more minutes. Finally microwave at High power for 2 more minutes or until batter is set and done to your liking. Let rest in pan for a couple of minutes or until almost cool. Cut into squares. Remove from pan and garnish with nuts or powdered sugar.
Toast almonds in oven at 350° for 10 to 15 minutes. In bowl, toss slaw, crushed noodles and almonds.
Slice squash and onion. Simmer squash and onion until tender in small amount of water. Drain remaining liquid, once squash is tender. Add to this a can of stewed tomatoes (chopped). Simmer 10 to 15 minutes on low heat. Add sliced cheese to this. Let cheese melt. Sit for 10 minutes on very low heat until ready to serve.
Chop and cook onion in butter until clear and soft, but not browned. Wash and slice zucchini. Combine onion, zucchini and chicken broth in heavy saucepan and bring to boil, then simmer for 15 minutes or until squash is tender. Add the seasonings and put mixture into blender to puree until smooth. Add half and half; adjust seasonings to taste and reheat, but do not boil. Serve immediately, garnished with grated Cheddar cheese and a dab of sour cream.
Cook first 3 ingredients together 10 minutes. Over low heat, cook additional half and half and butter. Make sure butter is melted and mixture is hot. At end of 10 minutes, pour cream and butter mixture slowly with first mixture. Do not let the first mixture stop boiling. Continue boiling over high heat for 15 minutes, stirring continually. Cook on lower heat until candy hardens in ice cold water. Remove from heat and add vanilla. Pour into buttered pan 1 inch deep. Cut into squares when cold and wrap in wax paper.
Mix sugar, salt, dill weed, vinegar and water. Bring to boil, let cool slightly to steep out flavor. Slice 2 large Bermuda onions and 4 medium cucumbers (do not peel cucumbers). Using a cabbage slaw cutter, make nice even slices. Use 3 cans mushroom buttons, 1 medium can pitted black olives, drained well.
Cook macaroni dinner (as directed on package); add frozen peas, tomatoes, eggs (some eggs may be used to garnish top with if desired), onion and salad dressing. Place in refrigerator to chill. After chilled, more salad dressing may need to be added.
Combine corn meal, chili powder and cumin; mix well. Add chicken and toss to coat well with mixture. In a large skillet heat oil over medium heat. Add chicken and cook, stirring frequently 7 to 8 minutes or until chicken is browned on all sides and done in middle.
Heat oven to 350°. Grease and flour loaf pan, 9 x 5 x 3-inch. Mix all ingredients until moistened; stir vigorously 30 seconds. Pour batter into pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely before slicing. Makes 1 loaf (16 slices).
Blend cheese, 3 tablespoons coffee, Cool Whip and powdered sugar; mix and set aside. Dip ladyfingers in this mixture of 1 1/2 cups coffee, sugar and liquor, on one side only. Place dry side down in a dish, spread 1/2 mixture of cream and cheese and layer cookies, layer again cream cheese and cookies. Then put cocoa or pieces of a Hershey bar on top. Chill before you serve.
Place fillets in greased baking dish and dot with oleo. Combine remaining ingredients and pour over fish. Bake at 400° for 1 hour.
Mix all. Pour into unbaked shell. Bake at 350° for 45 to 50 minutes.
Mix flour and cocoa until smooth. Add 1/2 cup of sugar, then water and eggs yolks; set aside.
In a large mixing bowl, beat together the butter (not margarine), powdered sugar and honey. Add the flour, nuts (optional), vanilla and salt (optional). Mix thoroughly, using hands, if necessary. Shape into 1-inch balls. Press 1 1/2 inches apart on a well-greased cookie sheet, otherwise they will stick. Bake at 325° for 14 to 16 minutes (or until cookies are lightly brown). While still warm from the oven, roll the cookies in the extra powdered sugar. Place them on a plate to cool. When completely cool, roll again in the powdered sugar and serve. Makes 48 cookies.
Cut meat in serving pieces. Drain marinade from artichokes into skillet. Brown meat in marinade. When browned, pour fat from skillet. Add Beau Monde and basil; pour tomatoes and one cup wine over meat. Cover and simmer 1 1/2 hours until meat is tender. Remove to serving plate. Add artichoke hearts to pan juices. Mix 1/4 cup wine with arrowroot and stir into pan gravy until it thickens. Serve over meat.
Place 2 cups cabbage in greased, large casserole dish. Layer potatoes, carrots and rest of cabbage. Place hamburger in patties on layered vegetables. Cut sausage into 2-inch strips. Arrange between patties. Pour water in. Salt and pepper to taste. Cover top of layered vegetables and meat with ketchup. Cover and bake 45 minutes or until done at 375°.
Combine all ingredients in a large bowl. Pour into a 9 x 13-inch baking pan. Let freeze 8 hours, or until firm. Let stand at room temperature 1 hour before serving.
Stir vanilla wafer crumbs and butter until thoroughly blended; press into sides of 9-inch pie plate. Combine chocolate (broken into sections) and 1/4 cup evaporated milk in small saucepan; place over low heat, stirring constantly, until melted. Beat cream cheese in large mixer bowl until smooth; blend in sugar, flour and vanilla. Add egg; beat until blended. Gradually beat in remaining 1/2 cup evaporated milk. Remove 1 cup batter; stir into melted chocolate. Pour chocolate batter into crust. Carefully pour remaining vanilla batter over chocolate batter. Gently swirl batter with a spoon. Bake at 300° for 40 to 50 minutes or just until center is set. Cool; chill thoroughly.
Steam broccoli in salt water. Cut in 1-inch chunks. Set aside. Cook rice according to package. Saute onion and bell pepper in oleo. Mix both soups in pepper and onion. Mix well. Add all other ingredients; mix well. Pour in casserole dish and bake until heated thoroughly.
Combine egg whites, heavy cream, confectioners sugar, vanilla extract and food coloring. Mix thoroughly. Add butter until well blended. Roll into small balls and arrange on waxed paper. Press each to flatten with tines of a fork that has been dipped in confectioners sugar. Let stand overnight to form a crust. Store layered with wax paper in an airtight container. May be frozen for several months. Makes 6 dozen quarter size mints.
In a medium saucepan, bring chicken broth to a boil. Add rice and simmer 20 minutes. Add onion to rice and cook 5 minutes.
Cream together oleo, sugar, eggs and vanilla. Stir in flour, salt, soda and oatmeal. Mix well. Stir in raisins and nuts. (To soften the raisins, boil in 1/2 cup water.) Drop by teaspoon on greased baking sheet. Bake at 350° for 10 to 12 minutes.
Beat the eggs together; add sugar a little at a time. Add salt, vanilla and milk; mix well. Pour into ice cream maker and mix. Makes 1/2 gallon.
Heat soup; add gelatine and cream cheese. Cool. Add rest of ingredients. Serve with crackers.
Drain kraut very well. Mash to get all brine out of kraut. Add kraut, green pepper, onion, celery in bowl. Combine sugar, vinegar, oil - mix well. Add to kraut mixture. Let stand overnight to marinate.
Make jello with hot water; add cold water or juice. When slightly thickened, add other ingredients. Place in mold to set.
In medium bowl combine all ingredients. Mix lightly but thoroughly. Serve over fresh alfalfa or bean sprouts and watercress, if desired. Serves 8.
Dissolve jello in hot water. Beat in cream cheese until smooth. Mix all ingredients together, except Cool Whip, which is added last. After all ingredients are added together, put in graham cracker crust and refrigerate.
Put yams, carrots, prunes, and water in a saucepan. Bring to a boil, cover, and simmer for 25 minutes, or until tender.
Blend part of the water and all of the celery together. Add to the rest of the water and place in large pot. Run knife in the cans of green beans and carrots to chop them up. Add all ingredients to pot. Crumble the ground beef (uncooked) and add it to the pot. Add salt and pepper if desired.
Cut cookie dough into slices 1/8-inch thick. Line a 14-inch pizza pan with cookie slices, overlapping slightly. Bake at 350° for 12 minutes. Cool completely. Blend cream cheese, sugar and vanilla. Spread over cool crust. Arrange fruit over cream cheese. Glaze with combined preserves and water. Chill.
Melt margarine in pan. Add marshmallows and green cake coloring. Add corn flakes and stir all together. Press mixture into 1/4 measuring cup. Turn out and punch a hole in the center. Press red hots into finished wreaths for the finishing touch. Makes 16 wreaths.
Mix; mold with hands into desired shape. Place in refrigerator until chilled. When ready to serve, fill center with strawberry preserves.
Melt 1/2 cup butter with chocolate over low heat; cool. Place remaining butter, sugar and vanilla in bowl. Attach bowl and beater. Turn to speed 2 (or stir) on electric mixer and mix for 30 seconds, then increase to speed 6 (or cream) for 2 minutes. Reduce to speed 4 (or blend) and add eggs, one at a time, beating 15 seconds after each. Stop and scrape bowl. Add butter and chocolate. Turn to speed 2 and mix for 30 seconds. Reduce to stir speed and add flour, salt and nuts; mix until well blended, about 30 seconds. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes. Cool in pan and cut into 2 inch squares. Makes 2 dozen brownies.
Beat eggs lightly with spoon. Stir in sugar, salt and vanilla. Add shortening and chocolate. Stir in flour and walnuts. Do not beat at any time. Spread mixture in greased 8-inch square pan. Bake at 325° for 30 minutes. Brownies should be soft. Let cool in pan. Yields 18 to 24 bars.
Combine pecans and citron. Dredge in 1/3 cup of flour to coat evenly. Set aside. Cream butter and shortening. Add sugar gradually. Beat at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour and next 5 ingredients, alternating with applesauce. Begin and end with flour mixture. Add vanilla, lemon juice and coffee. Mix well. Stir in pecan and citron mixture.
Mix all ingredients, except jello and orange soda. Heat jello and orange soda but DO NOT BOIL. After heating and jello dissolves, mix with other ingredients in ice cream container. Fill container 3/4 full with regular milk. Freeze.
Chop 1/2 cup walnuts fine. Grease 3 (9-inch) layer cake pans well. Sprinkle each with about 2 1/2 tablespoons walnuts to coat. Chop remaining walnuts a little more coarsely; set aside. Resift flour with baking powder and salt. Combine sugar, eggs, oil and spices. Beat at high speed until light and well mixed. Add half of flour mixture. Stir until well blended. Add milk, then remaining flour. Stir in carrot and chopped walnuts. Divide batter evenly in cake pans. Bake at 350° for 25 minutes or until cake tests done. Let stand in pans on wire racks to cool. When cold, frost with a butter cream frosting. Decorate with walnut halves.
Put flour in round basin. Make well and pour in hot water. Add vinegar and mix as you would for biscuits. Form into one or two balls. Sprinkle cloth with flour. Roll dough from middle to thin pastry. Cut into strips 6-inches long and 3-inches wide. Have chicken broth boiling. Place leg bones on bottom of pot to prevent sticking. Add a few slices at a time until all are in pot. Cook for a very few minutes. Add chicken.
Combine juices and chill. Chill ginger ale before serving. Mix together over crushed ice. Serves 25. May add orange sherbet.
Blend sugar, nutmeg, flour and butter to beaten eggs. Beat smoothly. Pour over rhubarb in a 9-inch crust. Bake at 350° for 30 minutes or more.
Mix graham cracker crumbs and margarine together for crust and press in a 9 x 9-inch baking dish. Add by layers: bananas, Eagle Brand milk, pineapple, Cool Whip, coconut and pecans. Refrigerate.
Preheat oven to 350°. Combine first four ingredients. Spoon half mixture in casserole dish. Sprinkle with 1/2 can French fried onions and Cheddar cheese. Top with remaining mixture. Bake 30 minutes. Top with remaining onions and cheese. Bake 5 minutes until golden brown.
Mix first 7 ingredients together; chill enough to shape into small balls, then chill overnight. Melt chocolate chips and Baker's chocolate and 1/2 block paraffin in top of double boiler over low heat.
Grind cranberries and peeled oranges in the food processor. Add sugar to cranberries and oranges. Let mixture set for 2 hours. Drain pineapple; save the juice. Grind celery, apples and pineapple in with the cranberry mixture. Make jello with juice and water to make 3 cups of liquid. Mix all ingredients together and chill in mold or dish.
Beat eggs, sugar and salt until blended. Gradually stir in 1 quart of milk and cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon. Do not boil. Pour into a large bowl and stir in vanilla, 1 teaspoon nutmeg and remaining milk. Will be like a custard. Refrigerate until well chilled, approximately 3 hours. To serve, beat cream until soft peaks form. Fold whipped cream into custard mixture. Sprinkle with nutmeg.
Split pork roast through middle. Stuff with equal amounts of the preceding ingredients (depending on size of roast). Bake according to size.
Combine sugar, onion, caraway seed, dry mustard, pepper and vinegar. Mix well and set aside. Melt margarine in a large skillet. Saute cabbage and apple over medium heat for 3 minutes. Stir in vinegar mixture and simmer over low heat for 5 minutes, stirring occasionally, until cabbage is tender.
Combine cake mix, pears, 1 cup coconut and eggs. Blend and beat at medium speed 2 minutes. Pour into greased 9 x 13-inch pan. Sprinkle with brown sugar. Bake at 325° for 45 minutes. Remove from oven; bring butter, sugar and milk to boil in small saucepan. Boil 2 minutes; remove from heat and stir in remaining coconut and nuts. Spoon over hot cake. Serve warm or cool.
Use Granny Smith apples. Bake in Bundt pan. Cream shortening and sugar. Add eggs, flour, soda, salt and cinnamon. Stir together and mix well. Blend in apples and nuts. Bake 45 minutes at 350°. Cool on a paper bag, this holds moisture.
Mix all ingredients. Pour into greased loaf pan. Bake at 350° for 1 hour; drain well.
Slice bananas into shell, distributing them evenly. Spoon ice cream over bananas. Cover well with plastic wrap and freeze overnight or until solid. When ready to serve, cut pie into 10 or 12 servings. Garnish each piece with a dollop of fudge. Top pieces with whipped cream, pecans and cherries. Makes 10 to 12 servings.
Put together in order listed. Bake in slow oven at 300° for 45 minutes in a greased and papered loaf pan.
Microwave broccoli tips for 1 to 2 minutes on Medium. Mix early in a.m. or the night before: sugar, mayo, vinegar and bacon grease. Combine with broccoli mixture.
In a bowl, dissolve the yeast in warm water. Add the sugar and salt. Stir in whole wheat flour; beat well. Add all-purpose flour; beat until smooth. Knead 5 minutes. Cover and let rise 30 minutes. Divide dough into two parts. This makes 2 (12-inch) crusts.
Coat fryer pieces with flour. Place in casserole. Mix Coke, catsup and Worcestershire sauce and pour over chicken. Bake at 350° for 1 1/2 hours or until done.
Slice steak diagonally across grain into thin strips. Place in a shallow dish. Combine 2 teaspoons cornstarch, 2 tablespoons sherry and 2 tablespoons soy sauce; pour over steak and marinate 10 minutes. Remove steak from marinade.
Beat eggs; add sugar and oil, then dry ingredients, vanilla, nuts and dates. Bake at 300° for 25 to 30 minutes.
Stir sugar into eggs well. Add heavy cream and then sweet milk. Slowly add brandy. Sprinkle nutmeg over top.
Make the orange cake according to directions. Bake in a 9 x 13-inch pan, according to time. Cool. Poke holes with toothpick in the cake. Dissolve 1 package of jello with 1 cup of boiling water and 1/2 cup cold water. Pour over cake and refrigerate.
Layer the broccoli, ham or chicken and cheese in a well oiled 9-inch pie plate. Blend the remaining ingredients in a blender, food processor or with an electric hand mixer. Pour over the cheese layer. Bake, uncovered, for 40 minutes. Let stand for 10 minutes before serving.