HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put cup of water on stove until butter melts. Add salt and flour and beat fast. Cool. Add 1 egg at a time, beating after each one. Bake at 400° for 30 minutes and at 350° for 10 minutes.
Cook raisins in 1/4 cup water. Cool. Cream sugar and lard. Add eggs and mix. Mix soda with 1 tablespoon water and add to mixture. Add salt, nutmeg, flour and oatmeal; mix. Fold in raisins. Drop by spoonfuls and bake at 375°.
Mix eggs and condensed milk. Slowly add lime juice. Pour into graham cracker crust. Top with whipped cream and chill.
Let ingredients stand until room temperature. Chop into chunks. Mix in mixer until smooth. Chill in refrigerator until completely chilled. Form into 2 large or 3 small balls. Roll in chopped pecans. Refrigerate or freeze.
Brown hamburger and onion in skillet. Drain any excess grease. Add other ingredients and simmer for 15 minutes.
Fry bacon crisp. Brown in bacon fat onion and green pepper. Combine tomato paste, sugar, vinegar and Tabasco sauce to taste. Pour over onion and pepper and heat. Combine baked beans, kidney beans, green beans and butter beans. Add beans to pepper and onion sauce; mix. Sprinkle bacon on top. Bake uncovered at 350° for 1 hour.
Add first 9 ingredients together. Simmer sauce while cooking chicken. Dip breast fillets in beaten egg, then in flour or bread crumbs. Saute in oil until brown.
Beat Crisco, sugar and eggs until fluffy. Add milk and flour, beating well. Add flour. Mix well. Add flavoring. Mix well. Pour batter into three 9-inch pans. Bake at 350° for 30-35 minutes. Frost with Seven Minute Icing. Spread crushed pineapple between layers along with icing and coconut. Cover top and sides with icing and top with fresh coconut.
Wash chicken breasts. Sprinkle lightly with salt and paprika. Grill on each side until done (do not overcook). Place in a baking dish or skillet.
Mix and pat in 13 x 9-inch pan. Bake at 350° for 15 minutes. Let cool.
Combine margarine, milk and sugar in a large heavy saucepan. Place over low heat. Stir until sugar is dissolved. Bring to a boil. Cover and boil exactly 5 minutes. Turn heat to very low. Add marshmallows and stir until dissolved. Add chocolate, sweet chocolate and chocolate bits, one at a time, stirring after each addition until completely melted. Add vanilla and nuts. Blend well. Pour into lightly buttered oblong pan (such as an 18 x 12-inch jelly roll pan or cookie sheet with sides). Let stand until firm before cutting into squares. Be sure the fudge is completely cooled before sealing in container. Makes about 125 (1-inch) squares.
Mix beef, bread crumbs, water (1/4 cup) and salts. Shape into balls. Brown in hot oil in skillet. Push to one side; add onion and cook until tender. Stir in soup mixture, rice and 2 1/2 cups water. Reduce heat to low. Cover and cook 15 minutes or until rice is fluffy.
Combine in blender and blend until smooth. Can use chocolate ice cream and delete the creme de cacao.
Pour all juices in a large percolator. Place all spices and sugar into the basket. Perk and serve hot.
Combine cabbage and green onions. Cover and store in fridge until ready to serve. In frypan, melt margarine and add noodles, sesame seed and almonds, stirring until browned. Drain and cool on paper towel. Sprinkle over cabbage and onions.
Flour, salt and pepper both sides of cube steaks. Use roaster pan with lid. Spray roaster with Pam. Put in cube steaks. Cook 30 minutes at 325 or 350 degrees. After 30 minutes turn steaks and add mushrooms and onions. Cook for another 30 minutes or until done.
Mix ingredients in a quart jar. Shake well. Keep in cupboard. When ready to use, mix 3 teaspoons of mix to 1 cup of HOT water.
Sift dry ingredients. Add shortening and mix with fork. Cut shortening into flour. Add milk. Mix into a ball. Knead good. Dough should be soft. Make out biscuits. Bake at 450° about 15 minutes or until golden brown.
Mix the sugar, vinegar, hot water, salt and salad oil, then add the beans, celery and onions. Chill.
Equipment Needed: 1 sandwich knife, 1 sandwich plate and 1 (10 ounce) drinking glass.
Combine sugar, flour and salt. Add boiling water slowly, stirring constantly until thick. Add raisins, lemon juice and butter. Pour into pastry lined pan. Cover with top crust. Bake at 425° for 25 minutes.
Combine all ingredients. Top with crushed potato chips and bake in buttered dish at 325° for 30 minutes.
Mix well. Serve with round pumpernickel bread. Note: To wash vegetables well, place in large pan and cover with cold water; let stand. Sand will settle to the bottom. Shake vegetables while still in the water to release sand still in vegetables. Lift out, put on towels and pat dry with paper towels. Let stand to air dry a little.
Cook spaghetti; drain and rinse in cold water. Place in large bowl; add tomatoes, zucchini, cucumbers and peppers. Combine the rest of the ingredients. Pour over the salad and toss to coat. Refrigerate for at least 2 hours. Can make the night before. Makes A LOT!!
Brown sausage until crumbly; drain fat. Remove crust from bread. Cut in quarters. Layer bread, cheese, sausage, bread, etc. Beat eggs, milk, salt and mustard. Pour over all. Drizzle melted margarine over all. Cover and refrigerate overnight. Bake, uncovered, 1 hour at 325°. Serves 6 to 8. Use a 10 x 13-inch pan.
Cream the margarine and 1/4 cup of sugar. Add flour and pecans; mix well. Shape into 1-tablespoon balls. Place on ungreased baking sheet. Bake at 300° for 45 minutes.
Cream the shortening and sifted sugar together. Add eggs and vanilla. Sift flour, salt and baking powder together. Add alternately with the milk to cream mixture. Add melted chocolate and additional melted fat. Add chopped nuts last. Drop from a teaspoon onto a greased cookie sheet. Top with candied cherries and bake in moderate oven at 350° for 15 minutes. Makes 126 cookies 2 1/2-inches in diameter.
Add baking soda to buttermilk. Mix remaining dry ingredients together. Lightly beat the egg together with the oil and add to the buttermilk/soda mixture. Pour liquid ingredients, as mixed, into dry ingredients and combine lightly. This should be a thin batter, to make tender, thin pancakes. Cook on a hot griddle, taking care to keep pancakes no more than three inches in diameter.
Put cake in 10 x 6-inch oblong Pyrex dish. Put bananas and strawberries over cake. Prepare gelatin. Dissolve in boiling water. Add ice cubes and stir until gelatin thickens slightly. Remove remaining ice. Gently whip Cool Whip into gelatin mixture. Pour over cake and fruit. Refrigerate approximately 1 hour. Top with extra Cool Whip. Garnish with chopped nuts.
Mix and let stand until cool. Then pour over cheese mixture and refrigerate. Best if made the day before serving.
Melt morsels over low heat; stir in other ingredients. Spoon onto wax paper to harden.
Combine cocoa, sugar, eggs, milk, margarine and vanilla. Cook over medium heat, until sugar is dissolved. Pour in pie shell and bake at 350° for 35 to 40 minutes. Serve with Cool Whip. Best served while warm.
Fry bacon until crisp and remove from pan. Cook ramps in bacon grease until tender. Beat eggs and add to ramps. Salt and pepper to taste. Cook eggs to desired degree of doneness (soft, medium or hard). This dish is best cooked in an old iron frying pan.
Put ingredients in bowl or blender and mix very well. Pour into a greased 9-inch pie pan. Bake at 350° for 35 to 40 minutes. This makes its own crust!
First Layer: Combine flour, oleo and nutmeats. Pat mixture into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Let cool.
Mix all ingredients together and pour into pie crusts. Makes 2 pies. A quick dessert for unexpected company.
Cook meat, onion and minced garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain and pat dry with paper towels. Return meat mixture to skillet; add tomato paste and next 5 ingredients, stirring well. Cook over medium-low heat 4 minutes or until cheese melts. Let stand 5 minutes.
Melt chocolate and butter in top of double boiler. Add salt and sugar gradually, stirring well after each addition (mixture will be very grainy). Then add milk gradually, mixing well after each addition, after last addition, cook for 5 to 6 minutes. Remove from heat; add vanilla. Stir. Put into pint size jar.
In a large bowl, combine milk and pie filling. Add oranges, pineapple and nuts. Gently fold in Cool Whip. Spread in a 13 x 9 x 2-inch pan. Cover and freeze. Remove from freezer 15 minutes before serving. Cut into squares. Serve on lettuce lined plates, if desired. Yields 12 to 15 servings. Works well as a salad or dessert.
Let chicken set in soy sauce overnight. Fry chicken in a little oil. Cook rice and drain off water. Fry rice, mushrooms, bamboo sprouts, water chestnuts and green onions. Mix in chicken and simmer about 5 to 10 minutes.
Cut fruit and nuts into a bowl. Sprinkle dry ingredients over them and add beaten eggs. Mix well by hand and bake in slow oven at 260° to 300° for 1 3/4 hours. Place pan with 2 cups water on bottom shelf while baking.
In a large bowl, beat eggs, milk, salt, baking powder and flour together. Stir in parsley, onion, garlic and chiles. Pour over zucchini and mix. Add cheese and mix. Pour mixture into a 9 x 13-inch baking dish. In a small bowl, mix croutons and butter; arrange on top of zucchini mixture. Bake at 350° for 35 minutes before testing to see if done. Cover loosely to prevent croutons from burning, or croutons may be added during the last few minutes of baking. Serves 12.
Heat strawberry jello; put 1/2 cup water and heat it up to 500°. Put it in a big pan and put it in the frigerator. Leave it there until dinner.
Mix the cornstarch, 2 tablespoons sugar and water and cook over low heat until mixture is clear. Remove from heat. In a bowl, whip egg whites until peaked, then slowly add cornstarch/sugar/water mixture and beat until creamy. Add salt and the rest of the sugar and beat again until fluffy. Pile on the pie and bake in a 350° oven until meringue is gold-tinged (usually 20 to 30 minutes).
Put beef broth in a soup pot. Add celery, onion and carrots. Bring to a boil and simmer until tender. Puree in blender or food processor. Return to stock pot and simmer. Saute mushrooms in lemon juice until tender. Add mushrooms, salt, pepper and sherry to simmering broth. Heat. Place a slice of toasted French bread in individual soup bowls and ladle soup over bread. Sprinkle with cheese and parsley, if desired.
Combine water, margarine and salt in heavy saucepan. Bring to boil. Add the flour all at once and stir the mixture over heat until mixture forms a ball (follows spoon around pan). Cool slightly and blend in eggs, one at a time. Beat well until mixture is smooth and well mixed, then blend in 1 cup of Swiss cheese.
Preheat waffle maker. Put all ingredients except egg whites in large bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand gently fold in beaten eggs whites. Pour 1/2 cup batter over center of grids. Bake until golden about 2 - 2 1/2 minutes. Serves 6-8.
Cook zucchini covered in salt water until tender. Drain chopped zucchini. Cook sausage and onion until brown. Drain off fat. Reserve 2 tablespoons cheese. Add remaining cheese, squash and liquid, crackers, eggs, salt and thyme to sausage. Mix well. Turn in 1 1/2-quart casserole dish. Sprinkle with reserved cheese. Bake uncovered at 350° until set, about 40 to 45 minutes.
Combine sugar, flour and 1/2 teaspoon of salt in saucepan. Gradually stir in pineapple juice. Add eggs. Cook over moderate heat. Stir until thick and add lemon juice. Cool to room temperature. Bring water and remaining salt and oil to boil in a large pot. Add pasta. Cook to package directions. Rinse with water and drain. Cool to room temperature. Combine juice and pasta. Mix lightly but thoroughly. Refrigerate overnight in sealed container.
Fry bacon; remove from pan or use bacon grease to saute onion. Add meat, steak sauce, salt, pepper and peppers. When meat is cooked, add raw rice. Simmer until rice begins to fry. Drain liquid from peas. Add water to get 2 1/2 cups of liquid. Add liquid; cover and cook 40 minutes (until rice is tender). Add peas and mix well. Simmer another 20 minutes.
Boil ribs until tender, place in 9 x 13 pan. Add sauce above and bake at 350° until tender.
Blend all ingredients on high until fine. Stop blender 2 to 3 times to stir. Store in airtight container.
Combine all ingredients in a bowl; mix well. Chill in fridge. Serve with crackers.
Whisk vinegar and lemon juice in small bowl. Season with salt and pepper. Melt butter in large heavy skillet over medium heat. Add liver and saute just until cooked through, approximately 6 minutes. Season with salt and pepper. Toss greens and arugula in bowl with enough vinaigrette to season. Top with warm chicken livers. Sprinkle with nuts.
Combine juices, water, honey, salt and rind. Heat to boiling. Moisten cornstarch in a little cold water and add to hot mixture. Rinse raisins and stir into hot mixture. Line a deep pan with pastry; sprinkle flour on bottom. Cover with top crust and bake at 450° for 25 to 30 minutes. Pie should be nearly cool when cut. If it is allowed to cool, it should be heated slightly before serving. Serves 6 to 8.
Put meat in crock-pot or cooking bag. Dump salsa on top. Cook on high 4 hours in crock-pot or 2 hours in oven at 325°. Salt and pepper to taste after cooking (salt will make venison tough if added prior to cooking).
Beat steak with cola bottle top on both sides. Cut steak in thin strips; dredge in seasoned flour. Saute onions, mushrooms and garlic in 1/2 cup butter about 4 minutes. Add remaining butter and meat, cook for about 3 more minutes (stirring continuously). Remove from heat and remove steak and vegetables. Pour all but about 6 tablespoons of drippings in cup. Add 3 tablespoons of flour and mix with drippings left in pan. Add consomme. Stir until thick but smooth. Add sour cream, salt, pepper and paprika and Worcestershire sauce. Stir and cook on medium-low heat until well blended. Add meat and vegetables and serve over rice, egg noodles or toast.
Blanche yellow squash and drain. Combine all ingredients, except for cheese and pour into a 9 x 13-inch casserole dish. Sprinkle cheese on top and bake for 30 minutes at 350°.
Mix together thoroughly the butter, sugar and flavoring. Sift together and stir in the flour and salt. Mix thoroughly with hands. Press and mold into smooth roll about 2-inches in diameter. Wrap in wax paper and chill until stiff. (Several hours or overnight.) With thin, sharp knife, cut into thin slices, 1/8-inch thick. Place slices a little apart on ungreased baking pan. Bake until slightly browned at 400° for 8 to 10 minutes. Makes about 6 dozen. This cookie can be iced when cooled.
Blend all ingredients together. Brush chicken with sauce before broiling. Makes 1 cup.
Cook spaghetti and drain. Cut mango, onion and tomatoes; add to already made Italian dip for veggies. Shake Parmesan cheese in it; add cooked, drained spaghetti and mix together. Cool and serve.
Cream shortening and sugars. Add eggs, then hot water. Add sifted flour, salt and soda. Add vanilla. Mix well. Stir in oats, pecans and chocolate chips. Drop by teaspoon on slightly greased cookie sheet and bake at 350° until lightly browned on bottom. Turn stove on broil and let top brown. Watch cookies closely so not to burn. You may use raisins instead of chocolate chips; add 1 teaspoon cinnamon with raisins.
Mix all ingredients in a bowl, except for bread. Fold in bread. Bake at 350° for 1 hour.
Cream the margarine and brown sugar until light and fluffy. Blend in eggs and peanut butter. Add oats and flour. Mix well. Spread into a 13 x 9-inch baking pan. Bake at 325° for 25 minutes or until done. Cool and cut into bars.
Completely dissolve gelatin in boiling water. Cut broccoli into small cubes. Add broccoli and onion; stir until broccoli thaws and separates. Mix cottage cheese, mayonnaise and mustard. Add to gelatin. Pour into individual dishes or a bowl. Chill until set. You could use sugar-free jello.
Cream butter and sugar. Blend vanilla and chocolate. Add eggs, one at a time, beating 5 minutes after each addition. Pour into pie shell. Chill 2 hours. Top with shaved chocolate before serving.
Mix together all ingredients, except 1/2 can of tomato sauce. Put in pan sprayed with Pam. Put remaining tomato sauce and additional picante sauce on top. Cover with foil. Bake for one hour. Remove foil and bake another 30 to 45 minutes.
Squeeze juice from lemons and oranges. Boil cloves and cinnamon in 1 quart of water for 5 minutes. Strain juice. Add boiled mixture, sugar and tea. Serve hot.
Fill 8 x 14-inch pan with apples. Add honey, coriander and salt. Cover with topping and bake approximately 40 minutes in a 375° oven until apples are tender.
Wash wild rice and drain. Put in 3 cups boiling water and let stand 15 minutes; drain. Meanwhile, brown meat and onion in butter. Combine with remaining ingredients and rice. Cover and refrigerate overnight. Bake, covered, at 375° for 1 1/2 hours in 3-quart casserole.
Brown sausage and cut in 1-inch pieces. Place sausage in large pot. Add onion, tomatoes and all seasonings. Simmer 20 minutes. Add zucchini, celery, pepper and water. Simmer until vegetables are tender. Sprinkle with cheese when you serve.
Marinate chicken in lemon juice and pepper for 30 minutes. Cook chicken breasts in hot butter or margarine over medium heat for 8 minutes or until golden brown and cooked through; turn occasionally. Remove chicken from pan and place on a warm platter; cover to keep warm. Reserve drippings in pan. Add the mushrooms and chives to the pan and drippings. Cook and stir until mushrooms are tender. Stir in the whipping cream; boil gently until slightly thickened, scraping the browned bits from the pan. Spoon the sauce over warm chicken breasts and serve. Serves 4.
Combine. Refrigerate overnight. Bake at 350° for 1 hour and 15 minutes.
Mix sugar, flour and salt. Add beaten egg. Add milk and cook over boiling water until thick. Cool and add vanilla.
Crumble cooked bacon. Mix and cook the corn, peppers and onion about 5 minutes. Add tomatoes and bacon. Cook about 15 minutes at 350°.
Wash and cut up broccoli. Put in pan with 3/4 of broccoli covered in water. Add 1 teaspoon of margarine. Boil approximately five minutes, until tender. Make sure it doesn't lose its color.
Place refried beans in 12-inch glass pan; spread evenly, then spread sour cream over beans. Spread salsa over sour cream. Add black olives, cheese and tomatoes. Dip nachos as desired.
Drain beans; cut cheese in small cubes and mix cheese, sour cream and seasonings lightly through the beans. Place in ungreased 2 quart dish. Bake at 350° for 40 minutes.
Mix the first 4 ingredients. Cook until when dropped in cold water, it breaks like ice. Add soda and stir rapidly. Pour out in pan sprayed with Pam. Let cool and break into pieces.
In saucepan, combine cranberry sauce and water, stirring occasionally. Cook over medium heat until cranberry sauce is melted. Pour over gelatin in large bowl. Stir with wire whisk until dissolved. Stir in mayonnaise until smooth. Stir in cranberry juice and lemon juice.
Preheat oven to 425°. Grease baking dish. Combine baking mix and water; stir until dough forms. Press dough into bottom and up sides, using fingertips (dip fingers into baking mix so they won't stick to mixture).
Mix cereal, melted margarine and marshmallows together. Let stand 5 minutes. Stir 1 of the containers of candy sprinkles. Press mixture into spray-coated pan. Cool. Cut into 24 bars.
Mix all ingredients together, except cornflakes and butter. Add a couple of drops of yellow food color to give the dish a yellow color (not cream). Pour into greased casserole dish. Sprinkle the cornflakes on the top; dot with butter. Bake for 40 minutes at 350°.
In an oblong baking dish, combine soup, milk and pepper. Stir in vegetables and chicken. Bake at 400° for 15 minutes or until mixture bubbles. Remove dish from oven. Arrange biscuits over hot chicken. Bake 15 minutes until golden brown.
Brown beef and onion in skillet. Cook macaroni according to package directions. Drain fat off beef. Drain water off cooked macaroni. Mix ingredients together. Add tomato soup. Stir well.
Place quartered potatoes lengthwise on nonstick bakery pan. Add the oil; sprinkle with garlic powder and salt and pepper to taste. Bake for 20 minutes at 450°, or until done.
Combine first 4 ingredients. Brush over steaks. Broil 3 minutes on each side or until done.
In a blender container, combine undrained peaches, banana, yogurt and vanilla. Cover and blend until smooth. Add ice cubes; cover and blend until frothy. Makes 2 servings.
Mix together. Make in small balls. Cook on top of stove in some Wesson oil until brown, drain off fat. You can freeze until you want them. (Bake or cook on top of stove 30 to 40 minutes.)
Drain lima and kidney beans. Mix with pork and beans. Brown bacon, hamburger and onion together. Drain well. Mix brown sugar, catsup, vinegar and salt. Mix everything together. Bake at 350° for 1 hour. Before the last 10 minutes add the French fried onion rings.
Brown meat and onion. Add tomatoes, salt, chili powder, pepper sauce and mashed beans. Simmer 10 minutes. Stir in 1/2 cup tomato sauce. Spoon a little bean mixture over bottom of 6-cup round casserole. Alternately layer tortillas and bean mixture, ending with tortillas. Pour remaining tomato sauce over top and sprinkle with cheese. Bake at 350° for 20 minutes. Cut into wedge-shaped portion to serve.
Beat eggs until very light. Add sugar; beat until thick and creamy. Add margarine and milk. Mix. Sift 3 cups of flour with baking powder and salt; add to batter. Add just enough flour to make a dough that can be rolled. Roll dough to 1/2-inch thickness. Cut out doughnuts with doughnut cutter. Heat oil to 375°. Gently lift doughnuts into it a couple at a time. Fry doughnuts, turning twice, until golden. Drain on paper towels. While doughnuts are still warm, shake in a paper bag with confectioners sugar. Makes about 2 dozen.
Pour the boiling water over the saltines. Add all ingredients. Bake at 450° for 10 minutes. Reduce heat to 350° and bake until done.
Follow directions to cake mix. Let cake cool. With a spaghetti fork utensil, poke holes into cake. Make holes big enough to pour jello into them. Follow directions to jello mix; put jello in refrigerator just a few minutes to cool down. Pour jello over cake and into holes. Let set about 15 minutes. Spread Reddi Whip over cake like you would icing. Rinse fresh strawberries and cut into 1/2 depending on size. Place on top of Reddi Whip. Refrigerate and serve.
Cook at 350° until thickens (about 1 hour). When butter melts, stir into mixture.
Bring the first 3 ingredients to a boil. Remove from stove and add the confectioners sugar and vanilla.
Blend vinegar, oil and sugar. Add catsup and onion. Pour into bottles. Refrigerate.
In a small mixer bowl, beat egg whites with salt until stiff, but not dry. Gradually beat in confectioners sugar and lemon until fluffy. Makes 1 1/2 cups. Will cover tops of 2 (8 or 9-inch) layers.
Beat eggs and sugar until light and fluffy. Add chocolate and vanilla. Mix dry ingredients and add to egg mixture. Stir in nuts. Bake at 350° for 30 minutes in a 13 x 9-inch pan.
Cut venison into strips about 1/2-inch thick. Dip in beaten egg, salt and pepper. Roll in cracker crumbs. Chill 1/2 hour. Heat oil in a skillet and fry the meat until golden brown. Drain on paper towels.
Cut pita bread into quarters. Separate bread. Place on cookie sheet. Brush melted butter on tops of bread. Sprinkle a little garlic salt on bread. Bake at 350° for 10 minutes.
At room temperature, cream together butter and brown sugar. Mix together remaining ingredients. Mix all ingredients. Sprinkle 1 cup nuts over top. Bake at 350° for 30 minutes.
Sit butter out the day before (2 days won't hurt). Cream the butter and sugar together. Blend in the eggs, one at a time. Blend in the whipping cream and sifted flour. Add the lemon extract and continue to blend until smooth. Grease and flour a Bundt pan generously. Place in a cold oven and bake at 315° for 1 1/2 hours. (Do not preheat oven.)