HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sugar, syrup and water to hard boil stage. Beat egg whites until stiff; add to syrup mixture. Add vanilla. Beat 4 to 5 minutes. Knead on board covered with powdered sugar. Roll in oblong shape. Spread with peanut butter. Roll up; chill, then cut.
Combine all ingredients and beat for 4 minutes. Lightly spray bread pans with Pam. Pour in batter. Bake at 350° for 45 minutes. Remove bread and cool on a rack. Makes 2 loaves.
Spread porchetta flat lengthwise and make slits in meat, from top to bottom, all the way across the roast, about one inch apart, being careful not to cut through the meat. Scatter garlic and finocchio over meat. Add salt and pepper.
Put Chex cereal in a flat cake pan. Set aside. Melt peanut butter, chocolate chips and butter in microwave or on stove top. Add vanilla after it has melted. Pour melted mixture over cereal and stir easily until evenly coated. Transfer coated cereal to a large bowl with lid for shaking. Pour powdered sugar over cereal. Shake until evenly coated.
Heat oil. Stir in onion, celery, green pepper and oregano. Cook until tender. Crumble in the ground beef. Cook thoroughly. Stir in remaining ingredients through the black pepper. Cook longer. Stir again and add Tabasco, if using, and cook until bubbly and heated through. Spoon over toasted rolls (poppy seed) and serve.
Trim fat from chops; brown chops in skillet for 10 minutes on each side. Remove chops from skillet. Deglaze pan with 1 1/2 cups hot water. Add mushroom soup; stir. Add chopped onion. Add sliced potatoes; stir. Place pork chops on top. Cover; simmer for approximately 45 minutes, until potatoes are done. (Stir occasionally, adding water as necessary. Leave chops on top.) Serve. Add salt and pepper, if desired.
Preheat oven to 375°. Grease and flour Bundt cake pan. Drain, rinse and chop kraut. In a large mixing bowl, sift dry ingredients and set aside. Cream butter, sugar and eggs. Add vanilla, salt and cocoa; mix well. Alternately add flour mixture and water. Add kraut and mix well. Bake for 45 to 50 minutes. Spread cherry pie filling over top after cool.
Roll out dough and place in a well-greased 13 x 9-inch pan. Be sure to seal all perforations well. Cook at 375° for 5 minutes.
Combine macaroni, Velveeta cheese, celery, ham, pimento and green pepper. Add enough salad dressing to moisten. Mix well. Chill. Makes 6 servings.
Combine and mix thoroughly. Press into pan over catsup and sugar mixture. Bake at 350° for 45 minutes. After baked, turn out upside down onto platter. Slice and serve.
Combine beans, basil and salt. Pile in center of 10-inch pie plate. Combine macaroni and cheese, mustard and Worcestershire sauce; surround beans with mixture. Place sausages, spoke fashion, on macaroni. Brush beans and sausages with butter. Sprinkle with cheese. Bake at 350° for 15 to 20 minutes or until hot. Serves 3 or 4.
Cut beet tops off, leaving 1-inch stem. Leave on roots. Wash beets. Cover with water and boil until tender (like a potato). Pour out juice through strainer, saving 3 to 4 cups. Rinse beets with cold water. Clean skins and bottoms off. Cut into pieces, preparing remaining ingredients and bring to boil. Add beets and boil 1/2 hour. Jar and seal. Makes 12 pints.
Roll out the 2 pie crusts together. Spread the apples onto the crust and sprinkle with cinnamon and sugar. Roll up like a jelly roll and slice into 1/4 to 1/2 inch slices. Place in baking pan.
In a large bowl, beat cream cheese until fluffy. Beat in Eagle Brand milk and peanut butter until smooth. Stir in vanilla, then fold in Cool Whip. Chill.
Mix ingredients in small bowl. Cook on High in microwave for 4 minutes. Beat well. Pour into pan. Cool before cutting.
Mix all ingredients well and pour into a greased 8 or 9-inch square Pyrex dish.
Dissolve yeast in warm water. Stir in remaining ingredients. Beat vigorously about 20 strokes. Allow dough to rest (about 5 minutes). Heat oven to 425°. Divide dough in half. On lightly greased baking sheets, pat each half into circle with floured fingers. Spread with pizza sauce. Sprinkle with Mozzarella cheese. Add toppings. Bake 20 to 25 minutes. Makes 2 (10-inch) pizzas.
Combine first 4 ingredients in mixer bowl at medium speed. Spread in bottom of 9-inch unbaked pie shell. Spread pecans on top of mixture. Mix last 4 ingredients well and gently pour over pecans. Bake at 375° for 35 to 45 minutes or until firm to touch in center.
Cream butter, shortening and sugar together. Add eggs and continue beating. Add flour alternate with vanilla and lemon extract and 7-Up. Bake in large tube pan at 325° for 1 hour and 10 minutes. If desired, Seven Minute Icing may be used.
Mix together syrup and sugar. Add melted butter, then mix in eggs and vanilla. Let stand a short time. Place pecan pieces in bottom of unbaked 9-inch pie shell. Pour filling over the nuts and cover with the pecan halves. Bake for 45 to 50 minutes at 325°. Makes 1 pie.
Place in a baking dish in order given and bake at 325° until cheese melts.
Combine flour and butter to make roux. Cook in 3-quart pot until lightly browned. Add onion and saute for 3 to 4 minutes. Then add rest of ingredients and bring to boil. Simmer 10 minutes until bubbly. Serves 6.
Soybeans are known to be one of the higher quality vegetable protein sources. When eaten in combination with the protein found in grains, dairy products or nuts and seeds, the quality of the soy protein is about equal to that of meat with less than 1% fat and no cholesterol.
Brown chicken in oil; remove from skillet. Cook peppers and onion until tender. Stir in remaining ingredients and chicken. Bring to a boil; reduce heat. Cover and simmer 30 minutes or until chicken is tender. Serve over rice.
Bring to boil pepper, salt, sugar, oil and red wine vinegar. Drain all liquid from cans. In bowl, mix all vegetables. Pour boiled liquid over vegetables and marinate overnight.
Mix ingredients until crumbly and press half of mixture into greased pan. Add berry filling mixed as for pie and then press remaining half of crumb mixture on top. Bake at 350° for 30 minutes.
Saute bacon until brown. Remove bacon and saute onion and romaine lettuce in bacon drippings for 5 to 10 minutes. Pour off excess drippings. Add tomatoes, chicken stock, bay leaf, browned bacon and garlic. Bring to a boil; reduce heat and simmer for one hour.
Melt oleo in oblong pan. Combine biscuit mix and corn. Stir until dough is formed. Knead about 15 strokes on lightly floured surface. Roll to 6 x 10-inch rectangle, then cut into 1 x 3-inch strips. Roll in melted oleo in pan and arrange in single layer. Bake at 450° for 10 to 12 minutes.
Mix sugar, cinnamon, cream of tartar and boiling water. Boil to 246° or until mixture forms a firm ball when dropped in cold water. Add walnuts and cool. Turn out onto waxed paper to cool. Separate the nuts. Pecans may also be used.
Combine all ingredients. Knead it. Shape into square or round loaf. You can score it, put lines in it, for breaking. Bake at 350° for 10 to 15 minutes.
Mix all ingredients together and pour into greased 13 x 9-inch pan. Bake at 350° for 40 to 50 minutes.
Place bacon on rack; cover with paper towel and cook for 4 minutes at 100% power or until done. Cool, crumble and set aside. Place butter, potatoes and vegetables in an 8-inch round microwave-safe dish, such as a cake plate. Cook uncovered for 6 minutes at 100% power, stirring once. While vegetables are cooking, mix eggs, milk and seasonings. Flatten potato mixture and pour the eggs over the top. Cover with plastic wrap and microwave at 70% power for 5 to 7 minutes or until the eggs are almost set. Stir once. Sprinkle bacon and cheese over top. Heat, uncovered, for additional 1 minute, until cheese starts to melt. Remove and let stand for 5 minutes before serving.
Divide all ingredients except tomatoes in half; layer in well-greased 3-quart rectangular casserole pan. Begin with chicken sprinkled lightly with chili powder and garlic salt. Follow with 1/2 soup mixture, tortillas, onion, pepper, cheese and chicken broth.
Cook rice as directed. Cook broccoli according to directions. Drain. Mix all ingredients well. Bake at 350° for 40 minutes.
Mix pudding and milk according to directions. Add sour cream and Cool Whip. Layer vanilla wafers, bananas and pudding in large bowl. Let set overnight.
Combine cake mix with 1/3 cup evaporated milk and margarine. Add pecans. Press half of the mixture into a greased 9 x 13-inch pan. Bake at 350° for 6 minutes. Melt caramels with 1/3 cup evaporated milk. Drop chocolate chips evenly over hot cake. Then spread melted caramels over chocolate chips. Crumble remaining cake mixture on top. Return to oven and continue baking an additional 15 to 18 minutes.
Mix together flour, sugar, baking powder and salt in large bowl. Add butter, buttermilk and lemon rind; beat until smooth. Beat egg whites until stiff peaks form; fold in. Turn into a 10-inch greased and floured Bundt pan. Bake in preheated 375° oven for 40 to 45 minutes, until a cake tester inserted in cake comes out clean. Cool on wire rack 15 minutes; remove from pan. In small bowl, combine confectioners sugar and lemon juice; stir until smooth. When cake is completely cool, drizzle with lemon glaze and garnish as desired.
Break up noodles into small pieces (discard flavor pack). Brown noodles, sesame seeds and almonds in butter. Let cool.
Substitute half of the liquid called for with mild picante sauce, then follow the rest of the instructions on the box. Men love it; women too.
Preheat oven to 350°. Stir together flour, baking powder, baking soda and salt; set aside. In large mixer bowl, beat sugar and margarine until fluffy. Add eggs, one at a time; beat well. Add pecans if desired. Turn into greased and floured 9 x 5-inch loaf pan. Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean. Remove from oven; drizzle with Clear Lemon Glaze. Cool 15 minutes; remove from pan. Cool completely. Store wrapped. Makes one 9 x 5-inch loaf.
Saute onion and garlic in oil over medium heat. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to a boil for 5 minutes. Stir in cream and butter. Reduce heat and simmer. Toss with cooked linguine. Sprinkle with Parmesan cheese.
Dissolve Jell-O in boiling water. Add ginger ale. Chill until thickened. Add fruit and pour into individual dishes and chill until set. Serves 6.
Mix all ingredients and place in a buttered casserole. Melt 1/2 stick margarine and mix with 1 1/2 cups crushed cornflakes. Spread on top. Bake at 350° for 40 minutes. Serves 6.
In a large skillet over medium heat, cook bacon until crisp. Add onion, celery, and bell pepper; saute 2 minutes over low heat. Set aside. In medium pan, melt 1/4 pound butter; add milk, corn, jalapenos, pimentos, salt, and sugar; heat over low heat. Add bacon-vegetable mixture and 1 cup corn bread crumbs to corn mixture. Heat well, stirring frequently. Transfer to an 8 inch square by 1 1/2 inch pan. Moisten remaining corn bread crumbs with remaining butter and sprinkle on top of corn mixture. Bake at 350° until crumbs are light brown. Makes 8 servings.
Heat all but 3 squares of chocolate with 1/4 cup of milk in double boiler. Stir until completely melted. Beat in other ingredients; pour in pie shell. Shave chocolate on top and refrigerate.
Trim all fat from pork chops. Cut them in thin strips. Mix all ingredients together except the crackers and butter. Pour into a 9 x 13-inch baking dish. Bake 1 hour in a preheated 375° F oven. Crush crackers, pour melted butter over them. Remove casserole from the oven and top with cracker crumbs. Return to oven until cracker crumbs are browned.
Layer first 8 ingredients in order given in bowl or 13 x 9 casserole dish.
Cook ground beef and onion. Drain excess grease. Add mushrooms, water chestnuts and soup. Simmer for 10 minutes. Stir occasionally. Clean seed and excess pulp out of pumpkin. Draw face with a magic marker. Put all ingredients inside pumpkin and cook for 1 hour or until pumpkin is tender inside (oven set at 350°). Double recipe if desired.
Cream butter, sugar, vanilla and salt until fluffy. Stir in flour until well blended. Chill 30 minutes.
Dissolve Jell-O in boiled water. Add 2 cups ice cream and stir until well dissolved and mixed. Add the thawed strawberries and syrup. Pour into favorite mold. Let set. Yield: 6 to 8 servings.
Preheat oven to 300°. Cream margarine and sugar. Add eggs. Mix well. Stir in bananas. Add flour, salt and soda. Mix well. Stir in nuts and dates. Pour into greased, wax paper-lined 9 5/8 x 5 1/2 x 2 3/4-inch pan and let stand for 15 minutes. Bake for 1 hour and 15 minutes. Let cool in pan on rack for 10 minutes. Turn out on rack to finish cooling.
Coat a nonstick skillet with vegetable cooking spray. Arrange chicken cubes in a single layer. Brown chicken over moderate heat, turning to brown evenly. Stir in remaining ingredients. Cover tightly and turn heat to low. Simmer 3 or 4 minutes until most of the liquid is absorbed by the couscous. Remove from heat and keep tightly covered until served. Makes 4 servings.
Combine in casserole dish. Top with bread crumbs dotted with margarine. Bake at 350°, covered, for about 30 to 45 minutes.
Saute onion and green pepper in 1 tablespoon oil until onion is transparent. Brown ground chuck, then add the tomatoes. Cook slowly for 15 minutes, then add soup and milk. Let simmer for 5 minutes. Butter large (3-quart) casserole. Put cooked noodles in ground chuck sauce; mix well, then put in casserole. Cut cheese in strips; push in noodles and sauce. More cheese, the better! Bake, uncovered, for 30 minutes at 350°.
Brown pie shell to lightly brown. Remove from oven. Puree 3 bananas and place in mixing bowl with Ricotta cheese, cream cheese, eggs, light cream, ground cinnamon, ginger and honey. Mix and blend well. Slice 3 bananas into thin rounds and place slices into pie crust. Pour banana and cheese filling over sliced bananas. Preheat oven to 350°. Bake for 45 minutes or until browned. Shut oven off; leave pie in oven with door open for 5 to 10 minutes to settle. Serve warm or chilled with whipped cream topping.
Chop pineapple and cherries. Spread pecans evenly over bottom of greased 15 x 10 x 1-inch pan. Thoroughly cream butter and sugar. Add eggs and vanilla. Combine flour and salt; blend into creamed mixture. Spoon batter over pecan halves, pressing evenly with dampened hands. Sprinkle fruit over batter and press in slightly. Bake in a 300° to 325° oven for one hour. (Keep a check.) Cool in pan. When cold, cut into bars. Makes 32 to 36 bars.
Melt butter. Add sour cream, soup and cheese. Add thawed potatoes and onion. Bake for 1 hour in 9 x 13-inch pan or casserole dish at 350°.
Preheat oven to 350°. Mix all ingredients until well folded. Pour into a greased 8 x 8 x 2-inch loaf pan. Bake for 45 to 50 minutes until a toothpick inserted comes out clean.
Preheat oven to 350°. Cut broccoli into flowerets and stems. Peel and slice stems in 1/4-inch rounds. Wash spinach thoroughly and tear. Saute onion in oil. Add broccoli, green pepper and carrot. Then add basil and bay leaf. Stir well and add tomatoes. Bring to a boil. Cover. Turn heat to low and simmer for 15 minutes or until veggies are just tender. Stir in spinach. Drain off excess liquid and put veggies into a 13 x 9-inch oval baking dish. Spread potatoes over top and bake for 10 to 15 minutes until potato is hot. Shake paprika over top. Serves 4 to 6. Potatoes can be put in pastry bag.
Combine all ingredients and mix well. Pour in a greased pan and bake at 350° for 1 hour. Cool in pan and pour out. Preheat oven before cooking.
Remove bones and dark skin from canned salmon. Add eggs and mash well. Add flour until thick and sticky. Salt and pepper to taste. Place corn oil in thick skillet. Place salmon mixture a tablespoon at a time in grease before it gets hot. Turn often as each patty will rise twice original size. After grease gets hot, reduce heat to medium to prevent burning. Serve with hot buttered biscuits and syrup. May also serve with catsup or tartar sauce.
In crock-pot mix together soups and water. Slice potatoes and put in soup. Rinse off dried beef; cut into bite size pieces. Add to soup. Add salt and pepper to taste.Cook on low heat about 8 to 9 hours. Also good with ham.
If using jelly, spread it on crust. Mix all the other ingredients together in bowl. Spread over jelly and refrigerate to set.
Boil sugar and canned milk 5 minutes, slow. Be sure it boils for 5 minutes. Stir in chocolate chips, candy bars, marshmallow, syrup and nuts. Grease cookie sheet and spread the mixture on it. Be sure to break the candy bars in small pieces. Makes 4 pounds.
Place sugar, syrup, milk, butter, salt, cocoa and peanut butter in heavy saucepan over medium-high heat. Bring to boil, stirring frequently. Boil until a drop in cool water forms a soft ball. Remove from heat. Stir in oatmeal, vanilla, coconut and chopped nuts (if desired). Beat until thick and mixture begins to lose its shine.
Cream sugars and margarine at medium speed of electric mixer until light and fluffy. Add egg whites and vanilla; beat well. Combine crumbs and next 4 ingredients. Stir well. With mixer running at low speed, add to creamed mixture alternately with buttermilk, beginning and ending with crumb mixture. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 35 minutes. Cool 10 minutes in pan on wire rack. Yields 12 servings.
Combine all ingredients, except wieners, in mixing bowl. Roll or dip wieners in mixture, coating well. Place in preheated deep fryer. Remove when brown.
Peel garlic and cut in half. Rub both sides of flank steak with garlic. Brush with French dressing or marinate steak in dressing a few hours. Preheat broiler. Place meat on rack 1 1/2 to 2 inches from heat. Broil about 5 minutes or until meat is browned. Season with salt and pepper. Turn steak and broil about 5 minutes longer. Do not overcook. Season again with salt and pepper. Place steak on heated platter. Cut in very thin slices diagonally across grain. Serve at once.
Mix all ingredients thoroughly. Mold into 9 x 5-inch loaf pan. Top loaf with catsup if desired. Bake at 350° for 1 1/2 hours. Remove promptly from oven to keep moist taste.
Combine all ingredients in a large mixing bowl. Blend, then beat at medium speed of electric mixer for 4 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 45 to 50 minutes or until cake springs back when lightly pressed. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Sprinkle with confectioners sugar, if desired, or glaze with water and confectioners sugar mixture.
Melt butter in pan; add onion, carrots and celery and saute over low heat until soft. Add flour and cornstarch and cook until bubbly. Add broth and milk slowly; stir until smooth. Add soda and grated cheese. Season to taste. Add cooked broccoli and heat through. Add parsley just before serving.
Sift all-purpose flour, soda and salt together. Cream margarine, shortening, sugar and vanilla flavoring together. Mix thoroughly. Add egg. Cream until mixture is fluffy. Stir in dry ingredients until mixture is smooth. Blend in 2 tablespoons milk. Drop by teaspoon onto cookie sheet. Flatten with bottom of water glass which has been dipped in sugar (may have to wet bottom of glass). Bake at 400° about 12 minutes or until done.
Finely chop orange slices. Mix all ingredients, except powdered sugar, together. Bake on slightly greased cookie sheet at 275° for about 30 minutes or until it looks done. Do not let it brown or it will be too hard. Just let candy kindly melt.
Put in saucepan, except strawberries, and boil until clear and a little thick. Let cool and pour over sliced berries.
Put all ingredients in mixing bowl and mix well. Bake 30 to 35 minutes at 350° or until done.
Mix and press into a greased 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool.
Use 2-quart glass mixing bowl safe for microwave. Mix peanuts, sugar, syrup and salt. Cook 3 minutes. Stir; cook 4 minutes. Quickly stir in oleo and extract. Cook 3 minutes. Add soda; stir fast. Mixture will foam. Pour out quickly on cookie sheet lined with aluminum foil. Cool 15 minutes. Break up into pieces. Store in tight can or jar.
Mix pudding with pineapple; leave the juice in. Add marshmallows and nuts (chopped). Mix in Cool Whip into all of it.
You mix all ingredients together and stir it. Then you take it out and you pound it and roll it and press your cookie cutter in the dough. Put the cookie on a tray. Then you put some grease on it before it goes in the oven. You make it shine with the grease. Then you put some sprinkles on top of it. Put it in the oven. Bake at 300° for 50 hours. Then you take it out and you can eat it.
Boil first 5 ingredients 1 minute and turn off heat. Let set on stove and continue to heat a little while longer. Remove from heat and put in cold water. Beat until spreading consistency. While beating add powdered sugar and vanilla.
Cook bread crumbs in 2 tablespoons margarine until crisp and golden. In a saucepan, heat green beans with remaining ingredients. Mix bread crumbs in rest of ingredients just before serving.
Cook carrots and drain well. Add the remaining ingredients. Refrigerate overnight. Serve hot or cold.
Mix all ingredients together and pour over chicken. Bake at 350° for 60 minutes. Serve over rice.
Cut potatoes and onion in small pieces and saute. Beat eggs. Pour potatoes and onions into bowl with eggs. After it is well mixed, return mixture to frying pan and cook slowly. Get a plate, cover the frying pan and turn the omelette upside down. Slide back into frying pan and cook the other side. It's done when the fork comes out clean. Easy, fast and good!
Mix cake mix and all other ingredients. Bake at 350 degrees for approximately 30 minutes or until toothpick inserted in middle comes out clean. Cool.
Preheat oven to 350. Lightly grease baking sheet. Spread cheese evenly over half of each tortilla. Top with chicken, green onions, tomatoes and black olives. Fold tortillas in half over filling. Bake 8 to 10 minutes or until cheese is melted. Cut tortillas in half. Serve with sour cream, salsa and guacamole.
Place mints in freezer. Preheat oven to 350°. With electric mixer, beat the cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour into crust. Chop mints; sprinkle onto cheesecake. Bake for 40 to 45 minutes, or until just set. Cool on wire rack, then chill several hours or overnight. Makes 8 servings.
Mix Crisco and sugar, mixing well. Let cool. Add eggs, beating well after each addition. Add dry ingredients. Stir in chocolate bits. Spread in greased pan. Bake at 350° for 35 minutes.
Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll to enclose filling. Place in 9 x 13-inch baking dish.
Cook meat; drain. Add onion and cook until tender. Set aside. Mix all cans together; set aside. Cut tortillas in 4ths. Layer in casserole, tortillas, meat, sauce and cheese several times. Cook at 350° until bubbly and hot. Let set about 10 minutes. Serve with sour cream, salad, refried beans, chips and dip. Even better the second day! Great doubled or tripled.
Brown the ground beef in roaster pan; drain. Add chopped onion, chopped celery, salt and pepper. Pour in the V-8 juice and chili powder. Add kidney beans and chili hot beans. Simmer for 3 to 4 hours.
Beat eggs, add lemon juice, mix. Pour in sugar, mix, add cream cheese. Using tart or mini muffin pans, place paper liner, add 1 teaspoon graham crumbs and add cream cheese mixture. Bake at 350° for 15 minutes. Cool and top with cherries.
Mash bananas and mix in eggs and sugar. Sift flour, soda, salt and baking powder and add to banana mixture. Divide evenly into 2 loaf pans and bake at 350° for 45 minutes to 1 hour. Can add 1 cup chopped walnuts if desired.
Combine juices and ginger ale in a punch bowl, stirring gently. Add lemon slices.
Combine ingredients in medium bowl. Pour into 2-quart baking dish. Bake 1 1/2 hours at 350°. To test for doneness, insert knife in center; if it comes out clean, it is finished. Set dish in pan of water to bake.
Stir together dry ingredients. Blend wet ingredients and mix with dry. Mix well but do not overmix. Bake at 400° for 15 to 20 minutes. Keep in airtight containers. Will keep for 6 weeks.