HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar, oil and eggs; add carrots, then dry ingredients, drained pineapple, coconut and nuts. Grease and flour tube or Bundt pan. Bake 1 hour and 10 minutes at 350°. Let cool for 10 minutes, remove from pan.
Mix all ingredients thoroughly and store in middle size of 3 piece canister Tupperware canister set.
Place end of popsicle stick in Guar gum, removing what will cling to the tip. Tap Guar gum into 100 ml of water and stir quickly to avoid lumping. Should thicken a little. Add a drop or two of food coloring. Add Borax solution and stir until gel like. Refrigerate to keep fresh. And have fun!
Cook pudding and eggs together with 2 cups of the milk. Cook according to the directions on the pudding box. Mix all ingredients well with pudding mixture and churn.
Butter an 11-inch pie pan generously. Add cranberries, then top with nuts. Sprinkle 1/4 cup of sugar on top of cranberries and nuts. Whisk eggs in a medium bowl until light lemon in color. Add melted butter and sugar while whisking. Beat in the flour and extract. Pour batter over cranberries and nuts. Bake at 350° for 40 to 45 minutes. Test with toothpick. It should come out clean or with few crumbs. Serve hot or cold.
Mix as listed. Bake in 8 x 11-inch pan at 350° for 35 to 40 minutes.
Pour cereal into large bowl; set aside. Combine chocolate chips, peanut butter, butter and vanilla. Microwave on High for 1 1/2 minutes; stir. Pour mixture over cereal, stirring. Place powdered sugar into bag. Pour in cereal. Shake until coated.
Mix room temperature cream cheese, sugar, Cool Whip and syrup with electric beater. Add remaining ingredients with a spatula. Pour into coconut lined pan 9 x 12-inch pan. Sprinkle top with coconut. Freeze 4 to 6 hours or overnight. Take from freezer an hour before serving but keep in refrigerator. Cut into squares. Makes 6 to 10 servings.
Pour melted margarine in 9 x 13-inch pan. Separate biscuits and roll with hands into long thin shapes. Roll in margarine and set in place in pan. Sprinkle generously with garlic powder and Parmesan cheese. Bake at 400° for 8 to 10 minutes.
Mix cooked spaghetti, onion, pepper and chopped tomato with seasoning mix. Pour dressing over and mix well. Let set overnight.
Mix well dry ingredients, except oat bran. Add 1 cup vegetable oil, then 4 egg whites; well beaten. Mix in 1 quart buttermilk and let set a few minutes (10 minutes). Then add extra cup of oat bran. Bake in muffin tins with liners for 15 to 20 minutes at 400°. Makes about 4 dozen.
Cook noodles and fry chopped beef and sausage (drain well). Put back into skillet. Add sauce, spices, 1 1/2 tablespoons Ramona and 1 1/2 tablespoons Parmesan. Simmer until thick (about 20 minutes).
Saute onion and garlic in oil until onion is tender. Add lentils and saute 1 minute. Stir in tomato sauce. Cook 1 minute to blend flavors. Add broth or water. Bring to a boil. Reduce heat and cover. Cook on low heat for 40 minutes until lentils are tender. Fold in cooked macaroni, rice, salt and pepper. Garnish with parsley and lemon wedges. Serves 6 to 8.
Debone salmon and place in medium size bowl. Mash with a fork. Add remaining ingredients, mix well. If mixture is loose add a little more flour. Form into small cakes and fry in vegetable oil until golden brown, flip and brown other side.
Prepare lime gelatin according to directions and let set. Drain pineapple. In mixing bowl, whip cottage cheese and Cool Whip until light. Add lightly set lime gelatin and drained crushed pineapple. Mix and pour into mold or glass and continue to let set in refrigerator. When ready to serve, garnish with cherries or sliced kiwi and mint leaves.
Preheat oven to 350°. Mix all ingredients together. Form into balls about ping pong ball size. Place on an ungreased cookie sheet about 1 1/2-inches apart and press down with a fork to about 1/4-inch thickness. Bake at 350° for 20 minutes. Serve warm or at room temperature. They freeze well. Just thaw at room temperature or in a preheated 250° oven for 10 minutes. Makes about 65 to 70 balls.
Heat butter and olive oil, reserve 2 tablespoons of this mixture. Add scallions, saute briefly. Add parsley, oregano, basil, garlic, tomato, salt, pepper and clam juice drained from clams. Simmer briefly. Add clams and then keep hot. Boil spaghetti and drain. Return to pan in which it was boiled. Add reserved butter mixture and Parmesan. Toss. Add 1/4 sauce to spaghetti, toss again. Serve with more sauce on top.
In a bowl combine sausage, eggs and bread cubes. Use a teaspoon for amount to form small balls. In a frying pan cook balls evenly until brown; drain on paper towels. In a pot mix chili sauce, sugar, vinegar, garlic salt and soy sauce. Cook slowly for 20 minutes, stirring occasionally. Place balls in a serving bowl and cover with sauce. Serve with toothpicks. Yield: 20 to 25 appetizers.
Spread bread with margarine. Heat shortening in 10-inch skillet over medium heat until hot. Cook and stir onion and bell pepper in shortening about 5 minutes or until onion is tender. Beat eggs slightly in medium bowl with fork or hand beater. Stir in ham, salt and pepper.
Heat oven to 425°. Cut potatoes in half lengthwise. Cut each half into 4 wedges. In 3-quart saucepan, place potato wedges and add enough water to cover. Bring to a full boil. Cook over medium heat until potatoes are tender (8 to 12 minutes). Drain. In 13 x 9-inch baking pan, melt butter on oven (5 to 6 minutes). Stir in remaining ingredients. Add potato wedges; coat both sides with butter mixture. Bake for 10 minutes. Turn potatoes and continue baking 10 to 15 minutes or until lightly browned.
Chop the peanuts. Pull the stems from the spinach. Wash the leaves and tear them into pieces. Cut the tomatoes in half. Add tomatoes and onion slices to the spinach. In a small jar, shake together vinegar, 1/4 teaspoon salt, soy sauce and cayenne until salt dissolves. Add oil and shake again to combine ingredients. Pour this dressing over the salad and toss well. Makes 4 servings.
I wanted to make sure to support my many friends and spiritual "guides" at Pine UMC. Here's my recipe--it's not elegant, but it sure tastes good! The perfect dish to bring to a potluck or to round out a dinner or brunch.
Heat oven to 325°. Remove skin and excess fat from ham. Leaving a fat layer of 1/4-inch thick, score and place clove in each diamond score. Place ham in roasting pan on rack. Bake for 2 1/2 hours.
Thinly pare and stack peelings of oranges in small piles. Cut slivers to make 3/4 cup. Cut oranges in half; squeeze to make 1 1/3 cups juice. Set aside. Combine sugar, water and orange slivers in small pan. Cook over medium heat, stirring until it boils. Lower heat; cook for 8 minutes. Add margarine; stir until melted. Cool slightly, then add reserved orange juice and beaten eggs. Mix well. Sift together the flour, baking powder, soda and salt. Add syrup mixture; stir until blended. Stir in nuts and cranberries. Pour into 2 greased loaf pans. Bake at 325° for 45 minutes. Cool 10 minutes; remove from pans. Cool completely; store in refrigerator.
Beat egg yolks until light and lemon colored. Sift together the sugar, cornstarch and salt; stir into the beaten egg yolks. Add water gradually. Add vinegar. Place pan over hot water and cook until mixture thickens. Put in pie shell.
Cream butter or magarine, eggs and sugar in a small bowl. Blend in the corn syrup, Kirsch, almond extract and vanilla. In a separate bowl, combine the flour, cocoa, salt and baking powder. Gradually add flour mixture to creamed mixture; blend well. Stir in cherries and almonds. Spread in a greased and floured 9-inch square baking pan. Bake at 350° for 25 to 30 minutes, or until brownie begins to pull away from edges of pan. Cool in pan; frost, if desired. Cut into squares. Garnish with additional cherry halves, if desired. Makes 16.
Mix cornmeal, salt, mustard and pepper together. Add to milk and cook, stirring constantly, until mixture thickens. Add cheese; cook and stir until cheese melts, about 2 or 3 minutes. Add eggs and mix thoroughly. Pour into greased baking dish and bake at 350° until puffy and browned, about 45 minutes. This is supposed to serve 12, but is barely enough for our family of 8. We like it!
Pound meat until 1/4 inch thick. Season with salt and pepper; coat with flour. Melt 2 tablespoons butter with oil in large skillet. Brown cutlets, 3 to 4 minutes on each side. Remove meat.
Combine all ingredients in a saucepan. Bring to a boil; reduce heat and simmer 20 minutes. Cool. Pour mixture into blender; process until smooth. Refrigerate up to one month. Yields 3 1/2 cups.
Line cookie sheet with aluminum foil. Turn up edges. Cover with single layer of saltine crackers. Heat butter and brown sugar to boiling and boil 3 minutes. Pour over crackers. Bake 4 minutes at 350°. Sprinkle chocolate chips over hot mixture. When softened, spread with spatula. Cool to room temperature. Freeze. Peel off foil and break in pieces.
Dissolve gelatin with boiling water. Add cold water, mayonnaise, lemon juice and salt. Beat at low speed until blended. Freeze 25 minutes or until set firm about 1 inch from side of bowl but still soft. Beat at medium speed until fluffy. Fold in apples, walnuts and celery. Pour into mold and chill.
Press biscuits out flat on a cookie sheet. Spoon on some tomato sauce. Sprinkle on some cheese and put some pepperoni on each. Bake at 300° for about 10 minutes or until crust is brown.
Place egg whites, sugar, water and corn syrup or cream of tartar in the top of a double boiler and beat until thoroughly blended. Place these ingredients over rapidly boiling water. Beat them constantly with a rotary beater or wire whisk for 7 minutes. Remove icing from heat, add 1 teaspoon vanilla. Continue beating until icing is the right consistency to spread. You may add 1/2 cup chopped nuts, coconut or crushed peppermint candy.
Mix and pour over hamburger. Cook 12 ounce package of spaghetti and drain off water. Add 1 1/2 cups tomato juice and salt to taste. Pour over hamburger and cook 1 hour at 350°.
Bake potatoes at 350° for 1 to 1 1/2 hours, depending on size. (Don't forget to prick with fork so they won't explode.) Cut in half lengthwise. Scoop out potatoes and mash with butter and enough light cream to make fluffy. Restuff shells and top with cheese and bacon bits. Return to oven and bake until cheese melts.
Put all together in a pot. Cook until cabbage is done. Salt and pepper to taste. Serve with corn bread.
Blend together all ingredients and form into a ball. Chill several hours. Roll in chopped nuts. Yield 5 cups.
Place all ingredients in large mixing bowl. Beat for 3 minutes. Add nuts and mix thoroughly. Bake in 8-inch square pan for 20 to 25 minutes at 350°.
Preheat oven to 350°. Combine yellow cake mix, melted butter/margarine and 1 egg in a large bowl; mix well. Pat down into an even layer into a 13 x 9 x 2-inch ungreased baking pan.
Dissolve Jell-O in boiling water. Stir in lemonade. Add cold water and cranberry juice. Place a molded ice ring in a large punch bowl. Pour punch in bowl over ice and slowly add ginger ale.
For syrup mix together the first 5 ingredients. Cook 5 minutes. Remove from heat.
In a 12-inch skillet over medium-high heat, in hot margarine or butter, cook ham steak until browned on both sides. In a small bowl, mix apricot preserves, lemon juice and cloves. Spoon over ham steak. Reduce heat to low; cover and cook 5 minutes. Drain yams and cut into large chunks. Cut green onions diagonally into 1-inch pieces. Add yams and green onions to skillet, turning to coat with preserve mixture. Cover and cook 10 minutes or until heated through. Arrange ham and vegetables on platter. Sprinkle with pecans. Garnish with sliced cranberries. Makes 4 servings.
Mix in a large bowl with hands and shape into small balls the first 4 ingredients. Melt the chocolate chips and wax in double boiler. Stir until smooth. Dip balls and place on wax paper to cool.
Brown ground beef and onion; drain. Cook spaghetti until tender; drain. Combine tomato sauce, chili powder, oregano, salt, pepper and sugar. Mix well. Heat. Add hamburger and spaghetti. Mix thoroughly. Pour into 9 x 13-inch baking pan. Cover with cheese. Bake in 350° oven for 50 to 60 minutes.
Fry the raw rice in fat until brown. Cook as instructed on package (not quite done). Saute the onions in 2 tablespoons fat (oil). Mix with tomatoes and peppers; add pimento. Add all the rice. Mix well. Season to taste. Place in greased casserole. Bake at 350° for 30 minutes.
Grind fruits (or process coarsely). Add sugar, hot water and Jell-O. Chill.
Layer 1/2 can of beans, 1/2 sour cream, grated cheese and 1/2 of salsa. Combine avocado, tomato and lemon juice. Layer over salsa. Continue to layer beans, sour cream and cheese. Top with salsa.
Use mixer and mix first 5 ingredients together. Brown ground beef with garlic; drain. Heat corn tortillas 5 at a time in microwave for about 1 minute. Pour part of sauce mixture in bottom of casserole dish. Take a tortilla, put some meat mixture in and roll up. Then cover with rest of sauce. Bake at 350° for 15 to 20 minutes. I usually do around 24 enchiladas with this recipe.
Soak beans overnight. Scald in soda water; drain and add fresh water. Cook 15 minutes. Put in baking dish; add other ingredients. Cover with water. Bake for 4 to 5 hours at 350°. Remove cover last half hour.
Thaw trout if frozen. Season lightly with salt and pepper; coat with flour. Fry in 2 tablespoons butter for 3 to 4 minutes on each side. Remove to platter and keep warm. Add remaining butter to skillet. Saute mushrooms and green onions until tender. Stir in lemon juice and vermouth. Pour over trout. Serves 2.
Make mush with water and cornmeal and line 9-inch square pan with 2-inch layer of mush. Fry onion in oil until pale yellow; add meat and brown lightly. Add tomatoes, garlic, chili powder, salt and pepper and simmer 10 minutes. Pour into pan and top with remaining mush. Bake for 2 hours at 325°.
Bake chocolate cake as directed on box. Cool cake 5 minutes. Poke many holes in cake with end of wooden spoon, stretching the holes as you go. Pour ice cream topping into each hole and cover the cake. Use as much as you want. Should use entire bottle. Refrigerate cake until cooled. Spread Cool Whip on top of cake (thick). Sprinkle with butterscotch chips. Refrigerate.
Mix all of the ingredients together and put all in crock-pot. Cook about 4 to 6 hours. I start mine on high; after it's good and hot, I turn it down to low and let it cook. It can be cooked on high the entire time.
Cook pasta; drain and rinse in cold water. In a large bowl, combine everything but the tomatoes, olives, broccoli and cheese. Cover and refrigerate for 4 to 6 hours for flavors to blend. Before serving, add the tomatoes, broccoli and olives and toss; sprinkle with cheese.
Separate 1 egg, saving yolk for frosting. Add the egg white to 1 whole egg. Beat well. Blend milk, vanilla, brown sugar, peanut butter and melted butter. Beat well. Sift together flour, baking powder and salt. Add to egg mixture, stirring well.
Sprinkle hamburger with salt and pepper to taste. Chop onions and add to meat. Brown hamburger and onions in pan. When browned, add chili powder and tomato juice. Put in double boiler and simmer for approximately 30 minutes.
Combine all ingredients except bacon and shape into 12 patties. Wrap with slice of bacon; fasten ends with toothpick. Place on broiler rack 3 inches from heat and broil 5 minutes. Turn and broil another 5 minutes.
Beat together all ingredients except nuts. Shape into a ball. Roll in walnuts. Wrap with wax paper. Chill until ready to serve. Makes one large ball.
Mix all ingredients well. Then add corn. Mix; drop by tablespoon into hot oil and deep-fry until brown. Serve hot. To be served with a meal.
Mix all ingredients together with milk using an egg beater. Grease 9 x 12 glass pan with 1 teaspoon of butter. Pour mixture in and bake at 425 degrees for 45 -50 minutes, until golden brown. Serve with maple syrup and sausage or bacon.
Cover bottom of casserole with a few cracker crumbs. Rotate layers of asparagus, cheese, cracker crumbs, butter and almonds. Pour milk in side. Bake at 350° for 1 hour.
Place frozen stew vegetables and water in large microwave-safe casserole dish. Cover and cook on high for 12 to 14 minutes, or until vegetables are cooked through. Stir in Beef Tips with Gravy and ketchup. Cover and return to microwave. Heat 8 minutes, or until warmed thoroughly.
Cook sliced carrots; drain and let cool. Slice onion and pepper in rings. Mix all other ingredients together and pour over vegetables. Refrigerate at least 12 hours or longer. These will keep at least 2 weeks.
Bring water and salt to boil; stir in Moltex. When it bubbles up good, remove and stir in margarine, molasses and sugar. Beat eggs and add. In large mixing pan, sprinkle yeast into 1 cup good warm water. When cereal mixture is lukewarm, combine with yeast and 2 cups flour until well mixed. Add about 8 more cups flour. Turn out and knead for 5 minutes. Return to bowl; cover and let rise. Make into good sized rolls and place in greased pans. Cover; let rise until doubled. Bake in preheated 350° oven for 25 to 28 minutes, no more. Turn out on wire racks and grease tops with butter. Makes about 5 dozen rolls.
Combine ingredients and mix well. Bake in 400° oven until inserted knife comes out clean, about 1 hour.
Clean, pare and quarter potatoes. Cook in unsalted water for about 15 minutes, or until tender. While potatoes are cooking, melt butter in saucepan. Add cabbage and scallions. Cover; cook over low heat until tender, about 5 or 10 minutes. When potatoes are done, drain well and mash. Gradually add hot milk; beat until fluffy. Sprinkle with salt and pepper to taste, mixing well. Add cabbage and scallions to mashed potatoes; turn into serving dish. Makes 6 servings.
Welcome to the world of guacamole cuisine. You are congratulated on the epicurean adventure on which you are about to embark. Get all of your ingredients in order and prepare to prepare a simple, awesomely wonderful and even edible delight. So let's get started!
Brown hamburg, bacon and onion; then add other ingredients and bake at 375° until done.
Put in large bowl and mix well. Store in tightly covered container. Use 2 tsp. per cup of boiling water.
Mix together. Bake, uncovered, for 45 minutes in 350° oven.
Put fruit on toothpicks; chill. Mix other ingredients together. Dip fruit into mixture.
Preheat oven to 425°. In medium bowl, combine Bisquick, cornmeal and water; mix well. With floured hands, pat dough up bottom and sides of greased 15 x 10-inch jelly roll pan. Bake for 10 minutes. Remove from oven. In skillet or microwave, brown meat with onion. Pour off grease. Stir in tomato sauce, bouillon and chili powder. Cook and stir until bouillon dissolves. Spread beans over baked crust. Spoon meat mixture over beans. Top with cheese; bake for 10 to 20 minutes, until heated through. Garnish with tomatoes, lettuce and olives.
Brown flour in oil as for gravy. Add all water at once stirring rapidly. Continue stirring until gravy thickens. (If it is lumpy you can run it through a strainer). Add all remaining ingredients except tortillas, onion, olives, and cheese. Simmer for 15-20 minutes. Add water if too thick. Fry tortillas in oil for 10 seconds. Stack them in a 13 x 9 inch casserole dish while you fry them all. Stuff and roll each tortilla with cheese, olives and onion. Pour sauce over the top and heat in oven or microwave until the cheese melts.
Mix all ingredients together. Sift powdered sugar to get lumps out. 1/3 of mix to 1 c. hot water for great hot chocolate.
Beat egg and sugar, shortening, milk and vanilla. Add cocoa, flour and baking powder which have been sifted together; then add nuts. Drop by spoonful on greased pan. Bake in 350° oven for 10 minutes or more.
Cream butter and sugar. Add eggs; beat well. Add bananas. Sift dry ingredients. Add nuts; blend well. Pour into greased 9 x 5-inch loaf pan, leaving center lower. Let stand 20 minutes. Bake at 350° for 45 minutes or until done.
Cook and drain macaroni. Pour all ingredients into greased casserole. Toss together. Sprinkle bread crumbs and melted margarine around border of casserole. Bake at 350° for 30 minutes. Serves 3 to 4.
Cook chicken and debone. In a large 3-quart casserole dish, crush Doritos chips slightly. Add the onion, green chilies and chicken. In a large saucepan, add soups, spice, chicken broth and Tabasco sauce. Mix well. Bring to a boil and pour over the chicken-chip mixture in casserole dish. Mix well. Grate cheese and put over top. Sprinkle with chili powder. Bake at 350° only long enough to melt cheese.
Mix chicken, soup and sour cream together and place in baking dish. Mix Ritz crackers and oleo together and sprinkle over chicken mixture. Top with poppy seed. Bake at 350° for 30 to 40 minutes.
Pop corn and put in a large pan. Boil butter, sugar, corn syrup, flavorings, salt, pecans and peanuts for 5 minutes. Remove from heat and add the soda and cream of tartar. Stir and pour over the popped corn. Mix well and spread on jelly roll pans. Bake at 225° for 1 hour. Stir frequently during baking. Remove corn and nuts from pans onto waxed paper and separate each piece. Allow to cool completely before storing in airtight containers.
Bake potatoes until done. Cut potatoes in half lengthwise. Scoop out insides, leaving a thin shell. With electric mixer, mash potatoes with butter, salt, pepper, sour cream and chives. Beat until light and fluffy. Spoon into shells and top with cheese. Bake in shallow baking dish until cheese melts, approximately 10 minutes at 350°.
Combine first 8 ingredients. Mix well. Spoon into greased 2-quart casserole. Combine bread crumbs and butter. Toss to mix well. Sprinkle on top of casserole. Bake, uncovered, at 350° for 30 minutes.
In large skillet over medium heat, cook sausage until browned and cooked through, about 10 minutes. Discard all but 2 tablespoons fat. Add onions and cook, stirring often until tender, about 5 minutes. Add ketchup, brown sugar, molasses, mustard and vinegar; mix well. Stir in peas and beans, cover and simmer 15 minutes.
Brown onion, ground beef and a little salt and pepper. Drain grease. Combine meat mixture with green beans and mushroom soup. Spread evenly in baking dish. Place Tater Tots on top, covering meat mixture completely. Bake, uncovered, for 20 minutes at 425°.
Combine tuna, crabmeat, and shrimp in bowl. Stir in French dressing; refrigerate for 15 minutes. Add celery, cucumber, radishes and capers to seafood mixture. Blend lemon juice with mayo in small bowl. Season with salt, pepper and paprika. Toss seafood mixture with seasoned mayo. Serve on lettuce. Serves 5 - 6.
Combine ingredients. Heat to boiling, reduce heat and simmer for about 1/2 hour. Pour over mashed potatoes.
Cook macaroni as directed on box; drain well. Add Cheez Whiz to drained macaroni; stir until cheese is melted. Grate cheese in large dish, then take large baking dish and put layer of grated cheese on bottom. Add layer of macaroni; then layer of cheese, continue to layer. End with topping of cheese. Beat eggs well in dish; add milk to eggs, then pour over macaroni and cheese. Bake in 375° oven for 30 to 35 minutes or until set in center.
Mix both boxes of vanilla pudding with 3 cups of milk. Slice bananas in bowl. Add pineapple. Stir to coat bananas with juice. Add sliced strawberries. Set aside. In bottom of dish, pinch cake up in bite-size pieces. Drain fruit in colander. Put fruit over cake. Next spread vanilla pudding on top of fruit. Top with Cool Whip. Let set a couple of hours in refrigerator.
Grate cheese and mix well with cracker crumbs. Add liquid from asparagus to soup. Put layer of crumbs and cheese in bottom of buttered casserole dish, layer of asparagus and sprinkle on nuts. Cover with soup. Repeat. Put layer of crumbs and cheese on top. Dot all layers with margarine. Bake at 350° for 20 minutes. Can be prepared the day before.
Remove smoked fish flesh from bones and skin. Place in salad bowl and flake with fork. Add chopped vegetables and pickle. Stir in mayonnaise. Serve on party crackers as Hors D'Oeuvres or use to enhance salads.