HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak herrings overnight, then bone and skin them. Cut herring in small pieces. Cut all vegetables into cubes. Pour vinegar over entire mixture. Best made a day before use.
Beat eggs and add sugar, baking powder, salt, vanilla and evaporated milk. Finish filling freezer container with milk from carton. Leave 3 inches in top of container. Freeze in ice cream container.
Combine sugar, flour and cocoa in a large mixing bowl. In a saucepan, bring water and shortening to a boil, then pour over flour mixture. Add remaining ingredients and pour into a sheet pan that has been greased and floured. Bake at 400° for 20 minutes. It is good with or without frosting.
Preheat oven to 350°. Place oats, brown sugar and baking powder into a bowl. Add butter to oat mixture. Stir in beaten egg; mix well. Drop batter by 1/2 teaspoonfuls onto greased baking sheets 3 inches apart. Bake 8 to 10 minutes. Let stand 1 minute before removing from baking sheet. They will become crisp as they cool. Makes about 40 cookies. These delicate cookies keep well if carefully stacked in an airtight container.
Pat into 13 x 9-inch pan. Bake at 350° for 8 to 10 minutes. Let cool.
Season squash with 2 tablespoons butter, 1 1/2 teaspoons brown sugar, salt and pepper. Heat 2 1/4 teaspoons butter in skillet. Add apples and sprinkle with 2 tablespoons sugar. Cover and simmer over low heat until barely tender (about 5 minutes). Spread in 1 1/2-quart casserole dish. Spoon squash evenly over apples. Mix cornflake crumbs with pecans, 1/4 cup brown sugar and melted butter. Sprinkle over squash. Bake in 350° oven for 15 minutes.
Combine sugar, cocoa, butter and milk. Bring to boil. Cook 8 minutes. Remove from heat; add peanut butter and oatmeal. Drop by spoon onto wax paper.
In small heatproof bowl, combine peanut butter and chocolate; place bowl in medium heatproof bowl and fill the medium bowl with boiling water. Let stand, stirring frequently, until mixture is melted and well combined. Set 8 fluted paper candy liners on serving platter; using a teaspoon, spoon 1/8 of chocolate mixture into each liner. Cover platter with plastic wrap and refrigerate until candies are firm. Makes 4 servings each.
Brown meat. Boil macaroni; drain. Add cut up cheese; add milk; simmer until cheese melts. Stir in venison and serve.
Mix powdered sugar, margarine, peanut butter and Rice Krispies. Roll in balls. Put on cookie sheet for about 5 minutes. Do not bake. Melt Hershey bar, chocolate chips and paraffin wax in double boiler. Drop balls in chocolate and put back on wax paper covered cookie sheets. Place in cool place for 1/2 hour. (Makes great candy for Christmas.)
Saute celery and onions together. Cook rice and broccoli separately. Mix all ingredients together. Chop cheese. Bake at 350° for 30 minutes.
Mix ingredients in a large bowl and refrigerate, covered. Serve with an assortment of salad dressings. Only add the dressing to individual portions. This will remain fresh and crisp for a week in the refrigerator.
Mix together all ingredients except the ham and tortillas. Spread the mixture on the tortilla, then lay the ham on the mixture. Roll the tortilla, then cut into pinwheels.
Brown ground beef and drain fat. Set aside to cool. Dice tomatoes and cucumbers. Chop lettuce and green onions. Grate cheese. Put all ingredients in a large serving bowl. Add ground beef and corn chips. Toss well. Keep in fridge until ready to serve. Just before serving, add bottle of Italian dressing (or enough to satisfy taste). Toss well.
Mix first 2 ingredients and boil for 3 minutes. Cool and add next 2 ingredients. Add lemon juice and bananas. Freeze in quart containers. When ready to use, thaw until mushy and put in punch bowl. Pour ginger ale over mixture. Makes about 50 servings.
Drain strawberries and pineapple; reserve juices. Combine strawberry and pineapple juices; add water to make 2 cups. Pour juice into saucepan; bring to a boil. Dissolve jello in juice mixture. Blend strawberries, pineapple and bananas in blender. Blend with jello mixture. Pour into a 13 x 9-inch dish. Chill until set.
In a large bowl, combine all ingredients up to and including the milk. Mix at medium speed for 2 minutes. Spread into a 10-inch pie plate. Layer peaches on top. Combine the cream cheese, sugar and peach juice and beat for 2 minutes on medium speed. Spread on top of peaches to within 1-inch around edge. Sprinkle with cinnamon and sugar. Bake at 350° for 30 minutes.
Melt margarine in a heavy pan. Add beaten eggs, sugar, dates, vanilla and nuts. Cook 10 minutes, stirring all the time. Add Rice Krispies. When cool, roll in small balls in coconut.
Saute onions, green pepper and ground beef until brown. Stir in remaining ingredients. Pour into greased baking dish. Cover and bake 1 hour. Remove cover last 15 minutes.
Brown meat and onion in a bit of oil; add flour, chili powder and 1 cup of water and let simmer, stirring occasionally, for 30 minutes. Grease a 2-quart casserole and put in half of tortilla strips. Combine soup or tomatoes and cheese and mix in separate bowl. Place half of meat mixture on top of tortillas, then add a layer of cheese mix. Repeat layers once, ending with cheese mix on top. Bake at 375° for 35 to 45 minutes.
In a large skillet, brown meat and drain. Add taco seasoning mix, tomato sauce and chilies; mix well. Simmer uncovered for 15 to 20 minutes. Combine cottage cheese and eggs. In a greased 13x9x2 baking dish, layer tortillas, half the meat sauce, half the cottage cheese mixture and half the Monterey Jack cheese; repeat layers. Bake uncovered at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. 10 - 12 servings.
Combine sugar, egg whites and water in double boiler; beat with electric or rotary beater over boiling water until soft peaks form. Add Marshmallow Creme; beat to stiff peaks. Remove from heat; beat in vanilla. Tint frosting with food coloring, if desired. Fills and frosts two 9-inch cake layers.
Mix Sprite and berry Punch. When ready to use, add orange sherbet, as much as you want, and serve.
Trim fat from steak. Slice steak diagonally across grain into thin strips. Combine tomatoes and water; let stand 5 minutes. Drain; thinly slice and set aside. Coat a wok or large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steak; stir-fry 2 minutes. Remove steak from wok; set aside and keep warm. Add oil to wok; place over medium-high heat until hot. Add broccoli; stir-fry 3 minutes. Add tomato, green onions and garlic; stir-fry 1 minute. Combine cornstarch, wine and soy sauce; stir well. Add cornstarch mixture and beef to wok; stir-fry 1 minute or until sauce is thickened and bubbly. Serve over rice. Yield: 2 servings.
Mix peanut butter, sugar and crumbs together. Melt margarine and pour over mixture. Mix well. Spread peanut butter mixture on a cookie sheet and chill. Melt paraffin and chocolate chips in double boiler. Pour over peanut butter mixture. Chill. After set, cut in squares.
Slice potatoes in a casserole. Heat butter, sugar and water to a boil. Add vanilla and pour over potatoes. Heat in a moderate oven until bubbly.
Cook squash and drain, then mash. Add all ingredients except dressing. Put 1/2 dressing in casserole; add mixture, then top with rest of dressing. Bake at 350° for 30 minutes.
Cream together sugars and butter. Add eggs, then remaining ingredients. Drop by heaping tablespoons onto ungreased cookie sheet. Bake for 12 to 15 minutes at 350°.
Blend together first 3 ingredients and pour into a no-bake crust. Cover ingredients with Cool Whip. Top with drizzled chocolate syrup and nuts.
In a large bowl, beat together Splenda, eggs, and oil, for 1 minute. Add vanilla and jelly, mix well. Add the rest of the ingredients. Mix well, making a ball and knead for a few seconds. Form 3 small logs, long and narrow. Pam spray a cookie sheet. Preheat oven to 350° or 375°. Take 1 egg, lightly beaten and brush each log. Cook 20 to 30 minutes. Cool 10 - 15 minutes. Cut into slices 1/2 inch or wider. Place back on the cookie sheets and put back into oven for 20 minutes or until golden brown. Yields 20 - 25 cookies
Dip chicken into egg and then bread crumbs. Fry in olive oil until golden brown, about 10 minutes. Remove from pan. Wipe pan. Melt butter on low to medium heat. Saute minced garlic in butter for 2 minutes. Do not brown. Add chicken back into pan. Add lemon juice and toss. Serve over linguini or choice of pasta.
Cream together shortening, eggs and sugar in large mixing bowl with electric mixer on medium speed. In separate bowl, sift together flour, baking powder and salt. Using electric mixer on low speed, gradually mix flour mixture into other mixture. Add almond extract and white vanilla flavor. Mix until smooth. Bake in 3 prepared layer cake pans for 20 to 25 minutes or in 9 x 13-inch prepared pan for 30 to 40 minutes. Frost as desired or serve with fresh fruit. Any Watkins extracts or flavorings can be substituted for the almond extract or white vanilla flavoring. Makes 12 servings.
Put flour, sugar, cocoa, soda and salt together in ungreased pan. Don't sift, but mix together well with fork. Make 3 holes in flour mixture. In first hole, put oil. In second hole, put vinegar and in the third hole, put the vanilla. Pour cold water over all. Mix together with fork. Bake 25 to 30 minutes at 350°.
Prepare pudding mix according to package directions using 1 3/4 cups milk. Chill 15 to 20 minutes. Whip until fluffy. Gently fold in Reddi-Wip whipped cream and 1/2 cup chopped nuts. Refrigerate mixture 30 minutes.
Grease casserole. Lay out 8 slices of ham or beef. Roll chicken breast halves around each ham slice. Place slice of Swiss cheese on each chicken piece. Mix mushroom soup, sour cream and wine; pour on top. Sprinkle with paprika. Cook at 325° for 1 hour, covered.
Boil potatoes and quarter. Place in baking dish. Combine remaining ingredients and cook until mixture thickens. Pour over potatoes and bake at 350° for 15 minutes.
Melt margarine and brown sugar over low heat. Let boil 2 minutes, stirring constantly. Remove from heat and add milk. Bring to a boil again. Remove from heat and add vanilla and confectioners sugar (sifted). Mix well. Add more milk, if too hard.
Marinate meat with garlic, ginger and green chili pastes, salt, cayenne, turmeric, cumin powder, and coriander powder. Set aside. Wash, drain, and finely chop spinach. Set aside.
In heavy saucepan, mix sugar, Karo syrup and water. Boil, stirring constantly, until 300° on candy thermometer. Remove from heat. Add flavoring of choice and a few drops of food coloring. Mix thoroughly and pour evenly into a pan of powdered sugar. Keep mixture away from sides. As mixture cools enough to handle, cut with scissors into small pieces, always working from the outside edges. Thirty-eight ounces of Karo syrup makes 5 batches.
In a small bowl, combine crumbs and butter. Press into bottom of a 9-inch spring-form pan. In mixer bowl, beat marshmallow cream and sour cream until well blended. Add ice cream, walnuts and maple extract; beat well. Fold in whipped topping. Pour into prepared pan. Cover and freeze overnight, or until needed. Makes 12 servings.
Combine tomatoes, green pepper, onion, pickles and bacon; toss gently. Combine mayonnaise and pickle juice. Stir well and set aside. Layer half each of cornbread, tomato mixture and mayonnaise mixture in a large bowl. Repeat layers. Cover and chill for 2 hours. Makes 8 servings.
Cook pasta. Drain and hold under cool running water. Add drained tuna, tomatoes, green pepper and mayonnaise in large bowl with pasta. Mix and serve.
Drain pineapple; save juice. Add enough hot water to juice to equal 1 cup. Bring to a boil. Pour into blender and add gelatin and cheese. Add sugar substitute, vanilla and 7-up. Blend on high speed for 1 minute. Pour into dish or mold. Chill for 5 hours. Can double the ingredients and add 1 cup of chopped celery.
Mix together water, salt, sugar, yeast and lard slowly; add the flour and mix. Let raise until dough doubles in size. Punch down; let rise again. Punch down and put into bread pans. Makes approximately 5 loaves of bread. Bake at 350° approximately 20 to 25 minutes or until brown. Bread should sound hollow on bottom when tapped if done.
Cream margarine and Crisco. Add sugar. Beat until smooth. Add egg yolks. Combine flour and soda. Add to creamed mixture alternating with milk. Add flavoring, nuts and coconut. Fold in beaten egg whites. Bake at 350° in a sheet cake pan or 3 (8-inch) cake pans for 25 to 30 minutes.
Mix the Jell-O and hot water until Jell-O is thoroughly dissolved. Add the pie filling and stir until well blended. Put in pretty bowl and refrigerate until set.
Blend sugar, cocoa, flour and salt. Add boiling water and butter. Cook until thick, "stirring constantly." Remove from heat and add vanilla. Serve hot. May be stored in refrigerator and reheated as needed.
Mix together ingredients and cook until done. Seal in hot jars: pints or quarts. Add 1/2 teaspoon salt in pints and 1 teaspoon in quarts. This is delicious with beans!
Grind turkey white meat into a large bowl; add Ricotta cheese, eggs and parsley flakes. Mix together. Spoon mixture onto squared noodle dough and pinch sides. Drop into boiling water and cook approximately 15 minutes. Serve with meatless spaghetti sauce. Makes approximately 100 ravioli.
Mix all ingredients except vanilla. Place in top of double boiler. Use medium speed to mix. After water starts boiling, beat; cook for only 7 minutes. Remove from heat; add vanilla. Delicious on a coconut cake.
Rub fresh garlic cloves around inside of wooden bowl. Hand tear lettuce, then add the remaining ingredients. Mix all together thoroughly. Top each salad with whole anchovies, halved cherry tomatoes and croutons.
In large mixer bowl, mix first 4 ingredients with molasses and boiling water. With mixer set at very low, add rye flour, one cup at a time. Cool to lukewarm.
Beat eggs lightly and add sugar, salt, corn syrup, melted butter and vanilla. Stir until mixed well. Spread pecan halves on bottom of unbaked 9-inch crust and cover with filling. Place in oven and bake for 40 to 50 minutes or until mixture is firm in center at 350°.
Mix together the sugars, shortening, pineapple, vanilla and eggs. Set aside. Mix together the remaining ingredients except nuts. Put together the pineapple mixture with the flour mixture and mix well. Add nuts. Place by spoonful on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Scrape cream from cookies and discard. Crush cookies and mix with sugar and oleo. Press into pie plate and chill.
Mix dry ingredients. Then add all the rest. Bake at 350° for 30 minutes in greased pan or glass dish (13 x 9 1/2 x 2-inch).
Put dates, nuts, soda and butter in bowl; add hot water. Let mixture stand. Beat eggs; add sugar, flour and salt. Stir in date mixture, blending evenly. Pour in buttered loaf pan. Bake in 350° oven for approximately 1 hour until done. Cool slightly and turn from pan. Cool before slicing.
Cook spaghetti; drain well. Chop all vegetables into medium small pieces. Add salad dressing and Salad Supreme; mix well. Chill and serve. Makes 8 to 10 servings.
Place chicken in a large heavy saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes; drain and place on plate or rack to cool.
Add cheese to cooked and drained green beans. Mix sour cream, butter, onion flakes, flour, salt and pepper. Add green beans and cheese. Top with corn flake crumbs or Ritz crackers. Bake at 350° for 30 minutes.
Stir first 3 ingredients together. Fold in 8 ounces of Cool Whip (reserve remaining Cool Whip for top of pie). Pour into graham cracker pie shell. Top with remaining Cool Whip. Refrigerate until chilled.
Blend softened cream cheese and milk until smooth. Gradually add lemon juice until mixture becomes more firm. Pour mixture into cooled baked pie shell. Add cherry pie filling as topping. Refrigerate.
Preparation Time: 20 minutes. Baking Time: Approximately 35 minutes. Oven Temperature: 375°.
In small bowl combine egg, flour, salt and pepper. Add 1/2 milk and beat until smooth. Add rest of milk; blend well. Add 1/2 cheese. Pour into greased 8 to 10-inch pie pan. Bake 30 minutes at 425° and sprinkle rest of cheese over top. Bake 2 minutes more, until cheese melts. Mixture may be made up to 1 hour before baking. Allow to cool slightly before cutting into wedges.
Heat 1 inch of salted water (1/2 teaspoon of salt to 1 cup of water) to boiling. Add carrots; cover and heat to boiling. Cook until tender (25 minutes for whole, 5 minutes for shredded, 18 to 20 minutes for lengthwise strips or 12 to 15 minutes for crosswise slices); drain.
Mix all together in top of double boiler and cook over boiling water, beating with electric mixer, until stiff. Remove from boiling water and add 1 teaspoon vanilla and 3 tablespoons powdered sugar. Beat until stiff enough to spread on cake. Will be enough icing for a 2 layer cake.
Cream sugar and butter in 1-quart mixing bowl. Add egg, beating until fluffy. Blend in hot water. Stir in remaining ingredients and beat thoroughly. Microwave on Low and Defrost for 16 to 20 1/2 minutes or until a toothpick inserted in the center comes out clean. Let stand 10 minutes before removing from dish. Makes 1 layer.
Mix squash, peppers and onion. Add salt. Let mixture stand for 1 hour. Drain off juice and add celery and mustard seed. Mix sugar and vinegar; pour over. Bring mixture to a boil and continue to boil for 10 minutes. Put into jars and seal.
Combine water with raisins. Boil gently 5 minutes; let cool. Cream shortening with sugar. Add eggs and mix well. Add vanilla and raisin/water mixture. Mix well. Sift together flour, soda, salt and cinnamon. Add flour mixture to batter, blending well. Stir in walnuts. Drop on greased sheets. Bake at 350° about 12 minutes or until lightly browned.
In large pan melt butter, saute chuck, garlic and onions, stirring until brown. Add herbs, spices and tomato sauce; bring to boiling, stirring. Reduce heat; simmer, uncovered, 1/2 hour. Stir in bread crumbs when ready to assemble.
Mix flour and sugar together. Cut oleo into flour and sugar mixture. Press into 9 x 13-inch pan. Bake at 350° for 20 minutes.
Line oblong pan with Twinkies. Cover with layer of Cool Whip. Pour strawberries over top. Keep refrigerated until time to serve.
Heat 4 tablespoons margarine and oil in large saucepan. Add mushrooms; saute 5 minutes. Remove mushrooms and add flour to juice. Stir for roux. Cook until bubbly. Slowly add broth and cook until thick. Remove from heat and add cream, sherry, Parmesan and nutmeg. Stir until cheese melts. Add turkey and mushrooms. Stir well. Combine with noodles and pour into "Pammed" casserole dish. Melt 2 tablespoons margarine and toss with bread crumbs. Sprinkle over top of casserole. Bake at 375° for 30 minutes.
Combine the first five ingredients. Spoon into a greased 8 inch square baking dish. Bake uncovered at 425° for 20 minutes or until shrimp turn pink. Serve over rice. Yield: 4 to 6 servings.
Pour boiling water over flour, sugar and salt. Blend and cool. Add beaten eggs. Sprinkle yeast into lukewarm water; stir until dissolved. Combine with egg mixture. Add flour mixture and blend well. Cover with foil and place in refrigerator. Keep in fridge at least 4 hours before making rolls.
Cream butter and flour together. Add pecans and press into a 9 x 12-inch pan. Bake at 350° for 30 minutes. Remove and let cool.
Cook noodles. Beat eggs. Add oleo, sour cream, cream cheese and cottage cheese. Beat after addition of each item. Add sugar. Add a drop or 2 of vanilla and almond extract. Grease baking dish lightly. Sprinkle mixture of cinnamon and sugar on top of noodle mix. Bake at 350° for 1 hour.
Beat cream cheese and milk until smooth. Gradually add sugar; beat until smooth. Fold in Cool Whip. Fill crusts. Pour filling over cheese mixture. Refrigerate. Can use blueberry or any type pie filling.
Boil chicken and remove from bone. Boil rice according to directions. Add both soups and 1/2 cup chicken broth; stir in chicken. Pour in large baking dish and bake at 350° for 30 minutes or until all ingredients are hot.
Combine sugar, cornstarch and salt. Add syrup and water. Cook, stirring often, until thickened. Add gelatin. Cool. Put berries in cooled crust. Spoon on filling. Cool.
In skillet, saute chicken strips in 1/3 of dressing until brown. Add vegetables and remaining dressing. Cover and simmer 7 to 9 minutes. Stir frequently. Serve over the hot pasta and top with Parmesan cheese.
Heat oven to 350°. In large saucepan, cook chocolate pudding as directed on package. Blend cake mix (dry) thoroughly into hot pudding by hand, 1 to 2 minutes. Pour into greased and floured oblong pan, 13 x 9 x 2-inches. Sprinkle top of batter with chocolate pieces and nuts. Bake 30 to 35 minutes. Serve warm or cold with whipped cream, if desired. Serves 15 to 20.
Mix batter with sugars until smooth. Beat egg into mixture. Sift flour, baking powder and salt, add to taste. Stir in coconut and cornflakes. Drop by tsp. 2 in. apart onto ungreased cookie sheets. Cool before removing from cookie sheet. Eat until gone.
Sprinkle surfaces of tenderloin medallions with lemon pepper. Heat butter over medium-high heat in large skillet; do not let brown. Add medallions and saute until nicely browned on each side, about 3 to 4 minutes per side. Remove medallions to serving plate; keep warm. Add remaining ingredients to skillet and cook and stir until blended and heated through. Pour over medallions. Serves four.
Melt butter. Place in 7 x 11-inch Pyrex pan. Mix all together in the pan in which it is to be baked. (This looks too moist, but have faith, it will turn out with a lovely crust on top.) Bake at 350°.
Cook rice in 2 cups water. Fry bacon and drain off grease. Saute green pepper and onion in bacon grease. Combine all ingredients and bake at 350°to 375° about 2 hours.
Place potatoes in crock pot, then place roast on them. Add carrots, salt and pepper. Add both cans of soup. Cook on high for 4 hours or maybe cook on low while you are working.
Drain tomatoes and reserve juice. Cover pan with foil and coat with margarine. Cut steak into serving pieces and arrange on foil. Sprinkle with soup mix, mushrooms, peppers and tomatoes. Mix juice, A.1. and cornstarch. Pour over meat and vegetables. Bring foil over, sealing tightly. Bake 2 hours at 365°.
Mix together and cool overnight in refrigerator. Add 1 quart milk and 1/2 gallon of vanilla ice cream and serve. Makes 20 servings.
Saute onions and peppers in margarine. Add cheese; stir until melted. Add tomatoes. Boil spaghetti; drain well. Layer out chicken and spaghetti in baking dish. Pour sauce over this. Cook until bubbly at 350°, about 20 minutes.
Mix the first 4 ingredients and pat this mixture into a 9 x 13-inch pan. Bake for 15 minutes in a 350° oven. Cool.
Brown ground beef with onion and pepper; drain. Pour mixture in large saucepan. Add tomatoes, mushrooms, olives, cubed Velveeta and cooked spaghetti. Cover and simmer about 20 minutes, stirring occasionally. Pour into 5-quart casserole and top with grated Cheddar cheese. Bake at 425° for 20 to 30 minutes. Serves 12 to 16. Freezes well.
Beat eggs and cream with both sugars. Gradually add 1/2 cup flour until evenly blended. Add 1 cup melted butter. Stir until smooth. Into pie crust lay chocolate morsels and nuts. Pour on top of chocolate mixture. Bake at 375° for 1 hour and 10 minutes (check in 1 hour, depending on stove). Center should not jiggle when pie is shook.
Preheat oven to 350°. In casserole dish, place chicken breasts on bottom with 1 slice Swiss cheese on top of each chicken breast. Spread mushrooms soup (right from can) on top of chicken and Swiss cheese. Place stuffing on top of all that and bake 1 hour at 350° (30 minutes covered and 30 minutes uncovered).