HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. In small bowl, toss together shredded wheat and nuts; set aside. In small bowl, place the egg whites, honey, chili powder, thyme, salt and cayenne; stir vigorously with a fork until completely blended. Pour over the nut mixture and toss continuously for about 2 minutes, to distribute the flavors and coat the cereal and nuts evenly. Transfer the mixture to a baking pan and bake for about 20 minutes, stirring once or twice, until the mixture has browned lightly. Cool to room temperature. Store in airtight container. Makes about 4 quarts.
Mix together zucchini or pumpkin with soda, sugar, shortening or butter and beaten egg. Sift in flour, cinnamon, cloves and salt. Stir to blend. Stir in oats, raisins and nuts.
Place the package of marshmallows in the freezer for 10-15 minutes. Melt the chocolate chips in the microwave until they are nice and creamy. Please graham crackers in a zip-lock bag and crush until fine with a rolling pin. Now take out your marshmallows. Place a stick in a marshmallow and dip it in the chocolate and cover it completely. Now roll it in the graham cracker crumb. Continue until the marshmallows are gone. Wrap in lollipop papers and tie with a bow.
In saucepan, blend sugar, vinegar and peppers. Bring to a hard boil; boil 3 minutes. Add liquid pectin; boil 1 minute. Remove from heat. Cool 6 minutes. Pour into jars and seal.
Saute sliced zucchini in butter until soft. Sprinkle top with parmesan cheese and serve.
Mix all together; store in 1 gallon container. To serve, fill cup 1/3 cup of mixture (approximately) and add hot water.
Cream together sugar and Crisco. Mix other ingredients in separate bowl. With dry mixture add 1/2 cup milk and first mixture. Bake at 350° for 25 to 30 minutes.
Heat margarine and marshmallows. Add and mix cherries, raisins, dates, pecans and graham crackers. Set in refrigerator after shaping into loaf.
Beat one egg and butter. Add cake mix, mixing until crumbly. Add coconut and nuts. Pat mixture in bottom of a 9 x 13-inch prepared pan. Beat together softened cream cheese, remaining two eggs and powdered sugar. Pour over mixture in pan. Bake 40 to 50 minutes at 350°. Cool completely and cut into squares.
Roll in small oblong balls and bake at 350° for about 20 minutes or until golden brown. Take out and roll in powdered sugar.
Combine all ingredients in a mixing bowl and beat until smooth. Serve with breads, muffins or fruit. Store in airtight container in refrigerator. Yields about 2 cups of spread.
Blend cream cheese, Cheez Whiz and chicken spread. Add dressing as desired for consistency. Serve with crackers or chips.
Beat eggs lightly and add milk and flour. Alternately, add cheese, meat and spices. Pour into greased pie pan. Do not mix ahead of time. Bake at 425° for 30 minutes.
Mix first 10 ingredients well with electric beaters; pour into casserole dish. Bake in 325° oven for about 20 minutes. Sprinkle top with marshmallows and return to oven until melted and lightly browned.
Saute pork chops in skillet until brown. Place rice in casserole. Layer pork chops and vegetables over rice; pour bouillon over top. Bake at 375° for 1 hour or until pork chops are tender, adding water if necessary.
Combine all ingredients in blender. Blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand 5 minutes. Bake at 350° for 40 minutes. Add 1 cup coconut if desired for coconut pie.
Use inexpensive vodka and brandy. Combine water and sugar. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Remove from heat. Stir in remaining ingredients. Pour into tightly covered bottles. Makes 6+ cups. Serve with cola and ice.
Heat oven to 325°. Mix with electric mixer the cream cheese, butter and sugar. On low speed, blend in eggs. Combine flour and baking powder and add to cheese mixture. Blend until smooth. Pour into greased and floured 9 x 5-inch loaf pan. Bake 1 hour and 20 minutes or until done. Serves 12.
Slice potatoes into thin slices but not all the way through. Place in baking dish and fan slices slightly. Pour salad dressing over potatoes. Cover dish with saran wrap and microwave on high for 5 minutes. Rotate potatoes, cover and cook on high for 5 minutes. Let stand 5 minutes, then microwave on high for another 4-6 minutes or until potatoes are soft when tested with a fork.
Thaw broccoli. Mix soup, water, salt and pepper. Separate (break) broccoli into mixture.
Mix dressing, juice and seasonings in a large bowl. Ad remaining ingredients; toss lightly. Refrigerate before serving. Makes 6 servings.
Dissolve yeast and 2 tablespoons of sugar in 1 cup of warm water. Stir it up. Put in small pot and let it raise 5 minutes or so.
Fry ham, pepper and onion together, then stir in bean sprouts, along with rice. Add soy sauce to taste.
Combine all ingredients; add meat and soak overnight. Take meat out and place on towels and press dry. Place on cookie sheet and bake in oven at 200° for 1 1/2 hours. Turn meat and bake another 1 1/2 hours. Remove from oven and place on towels and press dry.
Boil raisins in 2 cups water for 20 minutes; set aside to cool. Sift dry ingredients, except sugar. Mix sugar and shortening. Add beaten eggs and extracts. Drain raisin water; add enough water to make 1 cup. Add alternately with dry ingredients. Bake in a 350° oven for approximately 20 minutes.
Blend sugar and butter. Add eggs and beat well. Add water and vanilla. Add dry ingredients. Add oats and chocolate chips. Drop on greased cookie sheet and bake at 350° for 10 to 12 minutes or until lightly browned.
Mix all ingredients and pour into pie crust; bake in preheated oven at 450° for 15 minutes. Reduce heat to 350° and bake 45 minutes longer.
Place roast in pan. Sprinkle soup mix on roast. Mix mushroom soup with water and pour over roast. Cover and bake at 300° until done.
Cook together first 5 ingredients until thickened. Add cooked beets and 2 tablespoons margarine.
Grate the rind of orange. Peel and core all fruit. Run all fruit (pears, apples and orange) through a blender until it is of applesauce consistency. The add grated orange rind. Cook to near soft ball stage, then can. Yields approximately 2 pints.
Batter the chicken in a mixture of Bisquick mix and yellow corn meal and brown quickly in some vegetable oil. Remove chicken and place in a Pyrex baking dish. Mix in a mixing bowl the Russian dressing, apricot preserves and dry onion soup mix. Pour over the chicken and bake for 45 minutes at 350°. Serve over rice.
Make a two or three layer cake as directed on the package. If you make a 2 layer cake, split each one.
Place chicken in a pan and salt chicken. Melt butter and spoon over each piece. Cook at 450° for 45 minutes.
Mix in order given. Add soda to buttermilk. Bake in greased and floured loaf or tube pan at 350° for 1 hour.
Place melted butter in 13 x 9-inch baking pan. Sprinkle graham cracker crumbs over butter and mix together. Press mixture into pan. Pour milk over crumbs and top with remaining ingredients. Press down firmly. Bake at 350° for 25 to 30 minutes or until lightly browned.
Mix ingredients and put in casserole dish. Stir. Grate Mozzarella cheese on top. Crumble potato chips on top. Bake at 350° until barely hot.
Cream shortening and sugar; add beaten eggs, applesauce and pineapple. Sift flour, soda, salt and spices and add to first mixture. Add raisins, nuts, cherries and vanilla. Bake in large greased and floured tube pan in a 350° oven for 1 1/2 hours or until done.
Dissolve gelatine in 4 tablespoons cold water, then add to boiling water, sugar, pineapple juice and lemon juice and boil. Put in refrigerator until jelled. Remove brown from cake; break up into little pieces in glass oblong dish (11 x 13-inch). After gelatine mixture is jelled, add to Cool Whip and pineapple, then add to cake and blend well with spatula. Put coconut on top and refrigerate.
Heat grease, sugar and tomatoes. Add bread chunks and simmer until bread "dissolves."
Combine pecans, brown sugar and cinnamon; set aside. Separate rolls at perforations and spray one side with cooking spray or brush with butter. Sprinkle with sugar mixture and roll according to package directions. Place on a lightly greased baking sheet. Bake at 400° for 10 to 12 minutes. Yields 8 servings.
Blend together sugar, egg, butter, and vanilla. Beat until creamy. Add flour and stir until blended. Drop by rounded teaspoonfuls onto lightly greased cookie sheet. Bake 10 to 12 minutes in 350 degree oven.
In 9-inch pie plate, spread cream cheese, then a layer of beans, then chili. Top with salsa, then sprinkle with shredded cheese. Cook in microwave about 5 minutes until heated through. Serve with taco chips.
Fry pork chops. Dice potatoes and boil until tender. Drain potatoes. Pour about 1/2 of soup in casserole dish; add potatoes, then pork chops and the remainder of soup. Put in oven at 350° for about 25 minutes.
Mix all together and cook 6 hours over low heat in heavy pan (don't brown beef). Skim fat off top before serving. Can be eaten as is or served as 4 or 5-way chili. Cook and drain spaghetti; put on plate, top with chili. Add beans, chopped onions and grated cheese as desired (remove bay leaf). Serve with oyster crackers.
Preheat oven to 400°. Butter 1-quart casserole dish. In 1-quart saucepan, saute in butter over medium heat, chopped onions and garlic until tender. Stir in undiluted soup and cream cheese cubes. Cook and stir constantly until smooth and hot. In casserole, alternately layer potatoes and hot cream cheese sauce ending with a sauce layer. Cover and bake 45 minutes or until sauce is bubbly and potatoes are tender. Remove from oven and sprinkle with shredded cheese. Yield: 4 to 5 servings.
Place Spam in shallow baking dish; score top with knife and stud with cloves. Bake at 375° for 10 minutes, then spread with paste mixed of sugar, mustard, vinegar and water. Bake 15 minutes longer, basting every 5 minutes with Spam juices. Slice and serve. Makes 4 servings.
Mix potatoes, sour cream, cheese, onion, and chicken soup together. Melt margarine. Mix 2 Tbsp. with rice krispies. Add remaining margarine to potato mixture. Put in a 3 qt. casserole dish. Top with rice krispies. Bake at 350 degrees for 45 minutes.
Melt butter in saucepan. Combine sugar and cornstarch; add to butter while stirring. Add milk, egg and rum. Cook until smooth and glossy. Serve over pound cake, bread pudding or ice cream.
Combine juices from oranges and pineapple with Jell-O pudding. Cook until thickens and turns clear. Fold in fruit. Top with whipped cream and nuts.
Bone and drain salmon. Add to white sauce and drained peas. Place in baking dish and top with mashed potatoes. Dot with butter. Brown in 400° oven for 15 minutes.
Peel chile, remove stems and seeds and chop fine. Bring cream cheese to room temperature. Blend cheese and chile. Serve with tostados, potato chips, crackers, celery or carrot sticks or corn chips. Good as a dip, fine as a spread.
Dissolve yeast in warm water. Sift flour, baking powder, soda, salt and sugar together. Cut in shortening. Add yeast and water mixture and the buttermilk. Roll out and cut into biscuits. Bake at 425° for 20 to 25 minutes. They may be frozen and popped into a hot oven just before serving.
Sift dry ingredients together 3 times into large bowl. Cut in shortening until crumbly. Store in airtight container at room temperature. Yields 13 cups mix.
Cook noodles until al dente, drain and set aside. Preheat oven to 350°. Heat oil in a big skillet and saute onion, garlic, tomatoes and mushrooms. When onion is translucent, add herbs and spinach, stirring until spinach wilts. Simmer. Reserving 1/2 cup Mozzarella cheese, in a large bowl combine cheeses and eggs. Pour vegetables into cheese mixture and mix thoroughly. Layer noodles alternately with vegetable-cheese mixture in an 8 x 13-inch pan. Top with reserved cheese and more Parmesan cheese. Bake 30 minutes. Let set 5 to 10 minutes before serving.
Preheat oven to 375°. Spread crescent rolls out on cookie sheet, pinch seams together. Cook broccoli according to package directions, drain thoroughly. In a large bowl combine broccoli, eggs, mayonnaise, soup, onion, 5 ounces cheese, tabasco sauce and salt. Mix well. Spread evenly over crescent rolls, top with remaining cheese. Bake 20-30 minutes until golden brown. Serve immediately or cool slightly.
Add the sugar, vinegar and pickling spices to the liquid. Bring to a boil and put in beets. Bring to another boil and set off heat.
Put cut up chicken into pot. Put all other ingredients into pot, then put enough water in to almost cover chicken. Bring to boil and cook until almost done. Then put on grill to finish cooking. Can bake in oven instead of putting on grill. Good chicken!
Blend vinegar and water; bring to a boil. Remove from heat. Add carrots, garlic, parsley, cloves and 1 onion; allow to cool. Put moose in this mixture; let marinate for 24 hours in a cool place. Take moose out of mixture. Dry it with paper towels; sprinkle with salt and pepper. Rub in flour. Put 4 slices of bacon over moose. Add white onions and place in baking dish. Brown on both sides in hot oven about 30 minutes. Add all vegetables in which moose marinated; add a little of the liquid. Lower heat to moderate oven. Baste occasionally with liquid, using enough to make a gravy. Roast 1 1/2 hours or until tender, then add sherry. Simmer slowly for 10 more minutes.
Spray a 6-quart slow cooker with vegetable oil cooking spray. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook until soft, about 7 to 8 minutes. Add the Italian seasoning, tomatoes, carrots, celery and zucchini and cook for 5 minutes. Place the cooked vegetable mixture in the slow cooker. Add the string beans, cabbage, potatoes, salt, pepper and water. Stir to combine. Cover and cook on low for 8 hours. Add the kidney beans and pasta 20 minutes before serving. Cook until the pasta is tender. Stir in the cheese and serve immediately.
Beat egg yolks, salt, vanilla and sugar about 5 minutes. Sift flour once with baking powder; add to egg mixture, alternating with cold water, beating at "blend" speed to mix smooth after each addition. Beat egg whites until they hold stiff peaks, but are not dry. Gently fold in with rubber spatula the egg whites in batter. Pour into 9 x 13 cake pan lined with wax paper; do not grease or flour. Bake at 350° for 25 minutes. Cool; cut in pieces your choice of size, approximately 1 x 2 1/2-inches. Frost with Peanut Bar Frosting.
Brown ground beef in saucepan. Add chopped pepper and onions; simmer until soft. Drain off grease. Add Ortego seasoning sauce. Line a square cake pan with crunched Doritos. Add ground beef. Sprinkle on top with lettuce and tomatoes. Microwave Cheez Whiz until soft and pour over top.
Mix all the ingredients except bread and refrigerate overnight. Carve out inside of rye bread and cut into serving pieces. Fill the bread cavity with the spinach mixture when you are ready to serve. Use the bread cubes to dip into the mix.
Grate cabbage, carrots, radishes and pickles. Chop tomato, scallions (plus tops), celery and bell pepper. Mix all ingredients. Let set 1 hour before serving. Cover.
Preheat oven to 350°. Grease and flour two 9 x 5-inch loaf pans; set aside. In medium bowl, stir thawed strawberries, eggs and oil. In large bowl, combine flour, sugar, cinnamon, baking soda, salt and nuts. Add strawberry mixture to dry ingredients and stir just until blended. Pour into pans. Bake 1 hour or until toothpick inserted in center comes out clean. Yield: 2 loaves.
Mix ground chuck, onion, salt, pepper, garlic powder, oregano and Worcestershire sauce. Brown mixture in large skillet. Continue to cook until onion is tender; drain and discard fat. Blend baking mix and milk to soft dough; turn onto lightly floured surface and roll into 9 x 12-inch rectangle. Cover with meat mixture. Roll as for jelly roll. Place on greased baking sheet, seam side down. Slash top several times with knife. Bake in preheated oven at 400° for 20 to 25 minutes.
Cream the butter and powdered sugar. Add the vanilla and water. Add flour and mix well. Add pecans and make into rolls 1 1/2-inches long and about 1/2-inch in diameter. Bake at 300° for 20 minutes on ungreased cookie sheet. Roll in powdered sugar when slightly cooled.
Cook macaroni according to package; rinse. In a medium pot, melt butter. Blend in milk and cornstarch. Cook over low heat, stirring, until thick. Add cheese and stir until melted. Pour over macaroni; stir until blended.
Mix the first 6 ingredients according to cake box directions and divide batter in half. To one half, add the brown sugar, chopped nuts and Kahlua.
Mix first 4 ingredients. Sift the next 4 and add to the first mixture. Fold in pecans and apples last. Mix by hand as batter is very stiff. Bake in greased and floured tube pan at 350° for 1 hour or 13 x 9-inch pan for 40 to 45 minutes.
Process almonds, honey and cinnamon in a blender. Add evaporated milk to thin. Use this as sandwich filling on bread slices. Brush both sides with melted butter. Mix remaining butter, eggs, vanilla and almond extract. Dip sandwiches in egg batter like French toast. Broil about 3 minutes; turn and broil second side. Freeze or serve immediately with syrup.
Cook chicken in olive oil. Then shred it. Place all ingredients in a pan and cook till noodles are done. Salt and pepper to taste.
Heat oven to 300°. Mix shortening and sugars throughly. Measure flour by dipping method or sifting. Mix flour and salt; stir in. Mix thoroughly. Roll out to 1/4-inch on floured board. Cut in desired shapes. Bake on ungreased sheet 20 to 25 minutes.
Mix flour and Crisco with a fork and add milk. Stir until creamy. Roll out on floured paper. Cut and place on greased pan. Bake at 450° until done.
Mix together cucumbers, onion and salt. Let stand 2 hours. Add remaining ingredients (do not heat). Mix well. Put into jars and refrigerate. Will keep for months.
Sprinkle meat with salt and pepper. Place in a deep baking dish. Top with onion and mushrooms. Pour sauce over all. Bake at 350° for 1 1/2 hours, covered. Cook 15 minutes longer, uncovered. Baste occasionally.
Place the following in pan: mustard, vinegar, sugar, mustard seed, salt, pepper and pickling spice bag. Bring to boil and add cabbage, onions and pimento. Boil for 15 minutes. Mix 1 cup flour with enough water to form paste; slowly stir into relish mixture. Cook for few minutes longer. Put into hot jars and seal.
With rolling pin, crush soup mix in pouch. On waxed paper, combine soup mix, bread crumbs and black pepper. In shallow dish, beat together egg and water. Dip chicken into egg mixture. Coat with crumb mixture. On baking sheet, arrange chicken. Drizzle with margarine. Bake at 400° for 20 minutes or until chicken is no longer pink. Garnish with orange slices, if desired. Makes 6 servings. Preparation time: 10 minutes. Cook time: 20 minutes.
Mix using 1/2 of the dried beef. Use remainder of beef to roll the ball in. Chill, slice and serve.
Dissolve sugar and Jell-O in boiling water; cool. Add to juices; chill.
Marinate chicken in salt, egg, sherry and soy sauce for 15 to 20 minutes. Cut up marinated chicken into large pieces and dip in flour. Brown in oil and cook until done. Melt butter over medium heat and blend in cornstarch. Bring stock to boil and stir rapidly while adding butter and cornstarch mixture. Reduce heat and add cream, seasonings and mushrooms. Cut up cooked chicken into smaller strips. Cover with cream sauce and sprinkle sesame seeds on top for garnish. Serves 4 to 6.
In large skillet, brown steak in oil. Stir in water, soup mix, salt, pepper and potatoes. Heat to a boil, then simmer 30 minutes, covered, stirring occasionally. Add green beans, cover and cook 10 minutes. Remove meat and vegetables to platter. Blend water and flour. Stir into hot liquid in skillet and stir until thickened. Serve over meat and vegetables.
Mix all ingredients together. Bring to a boil. Boil hard for 3 minutes. Put in jars.
Mix sugar and cornstarch. Add water and vinegar. Boil 5 minutes. Add butter and beets. Simmer 8 to 10 minutes.
Mix all ingredients. Pour into greased and floured 9 x 13-inch pan. Bake at 375° for 30 minutes.
Place all ingredients in blender container. Cover and blend on medium until smooth. Cover and refrigerate at least 4 hours. Serve with: 1/2 cup each: chopped cukes and green peppers/onions and 1 cup seasoned croutons. Makes 8 appetizer servings (1/2 cup each). Contains 65 calories per serving.
Brown beef. Add soup and seasonings. Simmer for 15 minutes. Cook noodles. Grease a 9 x 13-inch pan. Layer 1/2 noodles, 1/2 sauce and 1/2 Cheddar cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, covered, for 55 minutes at 350°. Remove foil and brown. Makes 6 to 8 servings.
In a saucepan, heat cranberry juice cocktail just to boiling. Pour into an 8 ounce mug, stir in brandy. Garnish with a cinnamon stick. Yields 1 serving.
Mix all ingredients except pecans well. Roll into ball and store in an airtight container overnight. Roll in chopped pecans. Serve with crackers.
Combine cake mix, flour and 1/2 of thawed strawberries. Dissolve Jell-O in 1/2 cup hot water (cool before adding). Add oil, vanilla and eggs one at a time. This takes a large Pyrex and a small Pyrex pan (9 x 13-inch and 4 x 8-inch). Bake in moderate oven at 350° until done. Cool 10 minutes. Frost with 1 pound powdered sugar mixed with remaining 1/2 strawberries. Make holes in cake with fork or ice pick to allow icing to penetrate.
Wash 6 peaches, dry and cut in half. Remove stems. Scoop out a little of the peach flesh into middle and put into bowl. Mash to a puree. Add sugar, 2 tablespoons of butter, egg yolk and macaroons to puree. Mix well and fill each peach half with some of the mixture, piling it up in the middle. Arrange the peach halves in a ovenproof dish and dot with the remaining butter. Bake in a moderate 375° oven for about 1 hour.
Keep cream cheese at room temperature. Put cream cheese, sugar and eggs in a bowl; blend until very creamy. Place a vanilla wafer with round part facing up. Spoon 1 teaspoon of cream cheese mixture on top of each vanilla wafer. Put in oven at 350° for 15 minutes. May put cherry on top.
Heat all ingredients in 3-quart saucepan over medium heat, stirring frequently until hot.
In a large bowl, sift together the first 5 ingredients. Add eggs and salad oil, stirring by hand until dry ingredients are moistened. Do not use electric mixer. Stir in vanilla, pineapple and nuts. Finally, add bananas. Pour into 3 greased and floured round cake pans. Bake at 350° for 25 to 30 minutes or until toothpick comes out clean. Cool.
Shred cabbage and place in bowl. Shred onion and pepper and place on top of cabbage. Sprinkle sugar over the top; do not stir. Bring to boil the oil, vinegar, celery seed, mustard and salt. Pour over cabbage mixture while hot. Cover and refrigerate without stirring for at least 4 hours, preferably overnight. Will keep crisp for a week if refrigerated.
Mix all ingredients; mix with mixer until all ingredients are well mixed. Makes 1 quart dressing.
Return noodles to pan after drained. Add margarine, cream, salt and pepper. Add cheese. Add egg at room temperature. Cook over low flame for 1 minute. To this you may add any vegetable, fresh or frozen (carrots, peas, broccoli, etc.).
Let cream cheese stand at room temperature until softened. In a med. sized mixing bowl, beat cream cheese until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and vanilla; mix well. Pour filling into crust. Chill several hours and then top with cherry pie filling.
Make the dressing: Grate the lime zest in a bowl. Stir together the lime zest, lime juice, tangerine juice and the coriander or vanilla. Cut each melon half into 1-inch wide wedges; remove the rind. Cut the melon wedges crosswise. Add the melon to the dressing, then add the grapes. Toss gently to combine. Cover bowl loosely with plastic wrap and refrigerate, stirring occasionally, until serving. If possible, refrigerate until well chilled, about 2 hours.
Mix first 3 ingredients. Bring to a boil in a skillet. Add sausages to mixture. Simmer until sausages are cooked and glazed.