HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, water, cream of tartar and salt in a saucepan. Cook, covered, for 3 minutes. Remove cover and cook to soft ball stage (242°) on candy thermometer. While syrup is cooking, beat egg whites until stiff (not dry). Slowly add hot syrup to egg whites, beating at high speed all the time. Beat until it holds straight peaks. May add coconut for coconut cake.
Bring sugar and syrup to boil. Stir in peanut butter and blend well. Pour sugar, syrup and peanut butter mixture over cornflakes. Work into balls.
Dissolve jello in hot water and beat with cream cheese and Miracle Whip. Combine remaining ingredients and add to jello mixture. Mold to set. Serves 8 to 10.
Mix first 8 ingredients and shape into 1-inch meatballs. Brown meatballs in vegetable oil. Add green and red peppers and mushrooms. Cook until vegetables are semi-tender; add pineapple. In separate bowl, mix 1/2 cup reserved pineapple juice with brown sugar, soy sauce, cornstarch, vinegar and water. Pour over meatballs and vegetables. Cook until thickened. Divide portions equally and serve each over 1/2 cup cooked rice.
In bowl combine cream cheese, Worcestershire sauce, lemon juice, mayonnaise, onion, garlic salt and crab meat. Mix well. Spread in a shallow serving dish. Pour chili sauce over crab mixture. Garnish with parsley. Refrigerate until ready to serve. Serve with crackers.
Bake pie shells until crisp. Divide ingredients between shells. Cook onion in bacon drippings until clear and drain. Sprinkle onion in pie shells; sprinkle spinach over onion and season spinach to taste with salt and pepper. Sprinkle cheeses and bacon over onion and spinach. Beat eggs and milk; add salt, pepper and parsley and pour over other ingredients. Bake in preheated 400° oven for 20 minutes or until center is set. May be frozen. Makes 2 quiche.
Combine all ingredients. Blend until smooth. Refrigerate for 2 hours. Serve with fresh vegetables.
Brown ground beef; drain. In two-quart casserole dish, mix the ground beef, green beans, mushroom soup and water. Top with single layer of Tater Tots.
Mix ground beef, egg, onion, bread crumbs, salt, pepper and 1/2 tomato sauce. Shape into a loaf. Mix remaining tomato sauce and other ingredients. Pour over meat loaf. Bake at 350° for 1 1/4 hours.
Cook celery, pepper and onions in half the butter until tender, not brown. Add garlic and ham. Cook 5 minutes longer. Add remaining butter, shrimp, salt, Tabasco, Worcestershire and sugar. Cook, tossing often with fork until shrimp are pink. Add tomatoes; simmer, uncovered, about 15 minutes. Stir in rice; serve. Serves 8.
Heat oil and brown meat. Add tomatoes, green peppers, onions, carrots, salt, pepper and water. Cook on high until starts to boil, then turn burner to low and add bouillon cubes and bay leaves. Simmer for about 2 hours. Serve over rice or hot noodles.
Clean and boil shrimp; add salt and pepper to taste. Cook rice; when done add 1 stick butter and mix. Saute onions, celery, and bell peppers. Add soups, shrimp, and rice. Mix well; put in baking dish. Grate cheese on top. Bake at 350 degrees for 40 minutes.
Combine soy sauce and 1 cup of sugar, mixing well. Soak water chestnuts in mixture for 30 minutes and drain. Roll water chestnuts in remaining 1 cup of sugar. Cut bacon strips in half. Wrap a bacon strip around each water chestnut and secure with a toothpick. Bake at 400° for 15 to 20 minutes. Cover with foil and refrigerate until serving time. Broil 5 minutes before serving. Makes 60 appetizers.
Cook all ingredients in water to cover until done. Strain and blend in a blender. Serve.
Place frozen vegetables in casserole dish. Sprinkle salt and pepper. Microwave on High 3 minutes.
Mix first 5 ingredients, then add softened butter. Mix and roll into small balls. Put on wax paper and set in refrigerator until balls are firm.
Cook macaroni shells as package directs; rinse and drain. In small jar with tight fitting lid or cruet, combine oil, lemon juice concentrate, salad dressing mix and horseradish; shake well. In large bowl, combine all ingredients, except lettuce. Toss with dressing. Cover; chill several hours or overnight, stirring occasionally. Serve on lettuce, if desired. Refrigerate leftovers. Serves 8 to 10.
Preheat oven to 350°. Mix all ingredients with spoon. The dough will be slightly sticky. Drop by spoonfuls onto ungreased cookie sheets. Cook for 8 to 10 minutes. Don't overcook as they tend to burn very quickly. Make the spoonful small as these are very sweet.
Combine dry ingredients and add eggs and oil. Stir only until moistened. Stir in strawberries and pecans. Bake in two loaf pans at 325° for 1 hour.
Prick the clean, dry potato a few times with a fork to allow steam to escape in baking. Do not wrap in foil. Bake in a preheated 400° oven for about an hour. The internal temperature should be about 210°. This procedure produces a fluffy texture inside with a crispy skin on the outside.
Combine dry ingredients. Beat egg yolks until light and lemon colored. Beat buttermilk into egg yolks. Add melted butter or margarine. Combine liquid and dry ingredients; do not overstir. Fold in stiffly beaten egg whites; fold in pecans. Bake in a waffle iron.
Remove sausage from casing and brown. Break sausage as it cooks. When browned, drain off grease and cool completely on a paper towel.
Cook broccoli in small amount of boiling salted water, about 15 minutes or just until tender, but still crisp; drain. In a small pan, combine oil, vinegar, soy sauce, sugar and sesame seeds. Heat to boiling. Pour over hot broccoli, turning to coat. Serve hot. Yields 4 to 5 servings.
Combine molasses, sugar, shortening and soda in a heavy saucepan. Bring to a boil, stirring constantly, and boil slowly for 2 minutes. Cool thoroughly.
Cook raisins, sugar, water and shortening together for 10 minutes. Let cool. When cool, add flour and spices. Batter is quite thin. Bake in an oblong 13 x 9-inch pan in a 350° oven for 30 to 35 minutes. This recipe can be baked in a jelly roll pan and used as bars.
Combine all in blender or food processor with steel knife. Whip until light. Good on popovers, pancakes, toast, etc. Makes 2 1/2 cups.
Defrost loaf of bread in refrigerator. Cut into four lengthwise strips and each strip into 6 to 8 pieces. Prepare three dishes for dipping; one with melted margarine, one with brown sugar and one with dry pudding. Dip each piece of bread into each and place into greased Bundt pan which bottom has been scattered with pecan pieces. Stack the strips and pour remaining margarine, brown sugar and pudding over them. Bake at 350° for 30 to 35 minutes or lightly browned. Cool 5 minutes. Invert over plate. Pull apart with two forks.
If necessary, remove tubes and membrane from liver. Cut liver into serving size pieces. Coat liver with mixture of flour, salt and pepper. Set aside. Cook onions until tender in hot oil in a large skillet. Remove onions and add liver. Brown on both sides over medium heat. Return onions to skillet. Add the wine. Bring to boiling and cook 1 minute. Serve at once.
Saute vegetables in butter until tender. Add shrimp and cook until pink. Mix a little water with the cornstarch and add it and the rest of the water to the vegetables and shrimp. Cook for 10 minutes. If it is too thick add a little bit more water. Add ketchup for color and Tony Chachere seasoning to taste. Serve over rice.
Mix all ingredients together. Add ice and stir. For variations and decorations, you might fix an ice ring by adding fruit, cherries and/or mint leaves to water and freeze in a jello mold. Unmold before serving time and let float around in the punch bowl to chill punch. Ice cubes may be made the same way.
Make white sauce of butter, flour and chicken broth. Add mushrooms, sour cream, salt and pepper. Drain spaghetti. Layer spaghetti, chicken pieces, cheese and sauce. Bake, uncovered, at 375° for 45 minutes.
Combine all ingredients. Mix thoroughly. Press into greased ring mold (Bundt pan). Turn over onto rack placed in shallow pan. Preheat oven to 350° and bake for 1 hour.
Mix all ingredients and cook in an iron skillet on top of stove or in oven. Bake at 350° until center is done.
Mix salt, egg yolks, sour cream and flour together. Then fold in egg whites. Layer half the squash, egg mixture and the cheese in a casserole dish; repeat layers and sprinkle bacon and butter on top. Bake at 350° for 25 to 30 minutes or until golden brown.
Combine eggs, sugar, flour and milk. Add margarine, vanilla and coconut. Beat all together. Put margarine on 2 pie plates. Pour mixture into each pie plate. Bake at 350° for 40 minutes. The pie makes its own crust. Let the pie get cold, it slices real well. Serve cold.
Cook macaroni and drain. Add to macaroni (while still hot) cheese, milk, butter and seasonings. Stir until cheese melts.
Combine all ingredients and mix by hand. Press into wax paper-lined loaf pan. Refrigerate until firm.
Drain cherries and pineapple and save juice. Bring juice to a boil and dissolve Jell-O in it. Let cool. Add cola, pineapple, cherries and nuts. Chill.
Mix all of the ingredients together and roll into bite-size balls. Place meatballs on top of broiler pan so any fat will fall through. Bake at 375° for 15 to 20 minutes. Use Spicy Sauce as dip for meatballs.
Combine sugar, oil, eggs and vanilla in large mixer bowl; beat until smooth. Stir in shredded carrots, apple, raisins and 3/4 cup pecans. In a medium bowl, mix flour, cinnamon, baking powder, baking soda and salt. Add this flour mixture 1/3 at a time to other mixture, mixing well. Pour batter into two well-greased 9-inch round cake pans. Bake in preheated oven at 350° for 30 to 40 minutes. Cake is done when inserted toothpick comes out clean. Cool completely. Frost cake and garnish with pecans and carrot curls.
Cook cranberries in 2 cups of boiling water for 15 minutes. Remove from heat. Add orange (that has been cut into pieces and the membrane removed), the orange rind, sugar and Jello. Let cool and add the nuts, pineapple and celery. Pour into oblong dish and refrigerate.
Use ready made graham cracker pie shell or prepare a crust of your own. Preheat oven to 350°.
Melt oleo. Add sugar, syrup, salt, vanilla and beaten eggs. Mix well and stir in oats. Pour into unbaked 9-inch pie shell. Bake at 350° for 1 hour. (This makes a good substitute for pecan pie, with fewer calories.)
Preheat oven to 375°. In large mixer bowl, beat condensed milk and peanut butter until smooth. Add biscuit mix and vanilla; mix well. Shape into 1-inch balls. Roll in sugar.
Put popcorn in a 17 x 12 x 2-inch baking dish in saucepan. Combine sugar, butter, corn syrup and 1/4 teaspoon of salt. Cook. Stir over medium heat until butter melts and mixture boils. Cook (no stirring) 5 minutes more. Remove from heat. Stir in baking soda and vanilla. Pour over popcorn. Gently stir (coat). Bake at 300° for 15 minutes. Stir. Cook 5 to 10 minutes more.
Mix all the ingredients except chestnuts and bean sprouts. Cook in a large skillet about 15 minutes. Add Chinese vegetables and cook 5 minutes more. Serve with fried noodles or boiled rice.
Put 1/2 kraut in pan. Sprinkle flour, sugar, salt and pepper over it. Add meat, onions and apple. Cover with rest of kraut and with boiling water. Cover tightly and cook on low heat, 1 1/2 to 2 hours.
Preheat oven 375 degree. Mix above in large bowl; mix well. Pour into large baking pan. Cook 40 or 50 minute. Let set 10 minute before serving.
Mix together in a 9 x 15-inch pan the first 3 ingredients. In saucepan, combine margarine and chicken broth with dressing. Mix together well. Spoon on top of creamy chicken mixture. Bake at 325° for 20 to 25 minutes.
Heat oven to 400°. Mix margarine, sugar, gelatin, eggs and vanilla. Stir in remaining ingredients. Shape dough into 3/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar. Bake 6-8 minutes. Makes about 5 dozen.
Cut cabbage into quarters and boil. Saute margarine, onion, flour and bell pepper in a skillet. Add water, milk, salt and pepper. Place cabbage quarters in a buttered casserole dish and pour soup mixture over the cabbage. Top with grated cheese. Bake at 375° until bubbly.
Mix soup, milk, chilies, chicken, onion and broth. Heat thoroughly on top of stove. Line a large casserole (9 x 13-inch) with tortilla wedges. Layer soup mixture over tortillas and then cheese. Repeat layers and end with cheese on top. Heat in 350° oven until bubbly.
Combine above ingredients and roll out as pie 1/4 at a time. Cut circles 3 to 4 inches in diameter. Put about 1 tablespoon filling (to follow) in the center of each circle. Fold over and dampen edges to seal. Cook a few at a time in slow boiling water. Brown slightly in butter. Good served with sweetened sour cream.
Mix pineapple and sugar; cook until thick. (Doesn't get real thick.) Punch holes in cake and pour pineapple mixture over cake. Prepare pudding as directed; mix in coconut and spread over top of pineapple mixture on the cake. Cover with Cool Whip and pecans.
Place chocolate chips in microwave-proof bowl. Place in microwave for 1 to 1 1/2 minutes on High until chips are melted and smooth when stirred. Set aside to cool.
Saute onion in margarine. Combine corn muffin mix, egg, corn, Tabasco and milk. Combine sour cream, dill, 1/2 Cheddar cheese and onions.
Mix all ingredients together and turn into a greased pie plate. Bake at 350° for 25 to 30 minutes. Test center with toothpick. If pie is done, pick will come out clean. The pie is chewy like brownies. Serves 6 to 8.
Simmer 15 minutes. Mix up salad to your liking. Add meat mixture; top with Cheddar cheese and tortilla chips.
Cut rolls in half, leave bottom in pan. Spread mustard on rolls, sprinkle ham, cheese and onions on rolls. Put top layer of rolls back on and bake at 375 degrees until cheese melts.
Melt margarine in bottom of iron skillet or baking dish. Slice potatoes over margarine; lightly salt and pepper. Spread cabbage or squash over potatoes; lightly salt and pepper. Slice onion over cabbage or squash. Mix canned tomatoes and hamburger; lightly salt and pepper. Cover with onion slices (entire top). Bake at 425° for about 1 hour, or until brown. Serve with corn muffins.
Cream the butter and 1/3 cup powdered sugar. Add corn syrup, vanilla and salt, mixing well. Add half and half, alternately with remaining powdered sugar, beginning and ending with sugar. Mix well after each addition. Stir in pecans. Yields about 1 cup.
Drain and cool carrots. Combine with onions and pepper in large bowl. Stir remaining ingredients together. Pour over vegetables. Cover and marinate in refrigerator several hours or overnight.
In large pan, cook onion and celery in oil. Add potatoes, frozen corn and broth. Cook for 10 minutes. Whisk milk and flour together in small bowl. Add to potatoes and corn mixture. Add rest of ingredients, cook till all vegetables are tender.
Saute onion in oil for 3 minutes. Add water and bouillon cubes; boil until cubes dissolve. Gradually add noodles and boil for 3 minutes. Stir in frozen chopped broccoli, salt and garlic salt. Cook 4 minutes, then add the milk and cheese. Add pepper as desired. Cook until the cheese melts.
Into buttered casserole, put apples, cinnamon and water. Mix remaining ingredients together. Blend these ingredients until they are crumbly. Sprinkle this mixture over apples and bake at 350° for 30 minutes.
Preheat oven to 350°. Line 2 baking sheets with parchment paper. In a pan, gently heat butter and syrup until melted. Stir in flour, nuts, cherries and lemon juice.
Cream butter and sugar; add eggs, one at a time. Add flour and milk alternately. Bake at 350° for one hour and reduce heat to 225° for another hour, until cake is done. Enjoy!
Mix peanut butter, cream cheese, powdered sugar and 1/2 Cool Whip. Mix well and pour into graham cracker crust. Top with other 1/2 Cool Whip and sprinkle chopped peanuts on top.
Mix together evaporated milk and water. Sift flour and measure. Resift with baking powder and salt. Cream shortening and vanilla thoroughly. Add sugar and continue creaming until light and fluffy. Beat in eggs. Add dry ingredients alternately with diluted milk, beginning and ending with dry ingredients. Pour into greased muffin pans. Bake at 375° for 25 minutes. Makes 12 dozen.
Shred cabbage finely. Slice onion thin. Put layer of cabbage in large bowl (I use Tupperware for this). Then layer of onion, etc., until bowl is filled. Pour 2 cups of sugar over this. Mix together the other ingredients with 2 teaspoons sugar. Bring to a boil. Pour over cabbage mixture; mix well. Place in container with tight lid; cover. Store in refrigerator. Let stand 4 hours. Stir well and serve. Keeps as long as it lasts.
Combine ingredients and place in 8 or 9-inch round casserole dish. Bake at 400° for 25 to 30 minutes.
Brown beef with onion and salt. Drain fat and stir in beans. Set aside. Combine soup, tomato paste, water, oil, chili powder, garlic and salt. Simmer 15 minutes. Place 1/2 cup sauce in bottom of a 9 x 13-inch baking dish. On each tortilla, place 2 tablespoons sauce (smear around) and about 4 tablespoons meat/bean mixture down the center. Sprinkle 1/8 cup cheese on top of meat/bean mixture and roll up tortilla. Place flap side down in baking dish. Fill each tortilla the same until you run out of meat/beans. Pour remaining sauce across the top. Sprinkle on remaining cheese. Bake at 350° for 20 to 30 minutes or until cheese melts. Serve with shredded lettuce and sour cream.
Mix meat, onions, salt and pepper, egg, oatmeal and tomato sauce in bowl; then place in loaf pan and bake at 350° for 30 minutes. Take out and mix brown sugar and ketchup. Spread on top of meat loaf. Place back in oven for 15 minutes.
Cook sugar and milk to soft ball stage, 234° to 238°. Remove from heat, then blend in remaining ingredients well, then pour into well buttered pan to cool.
Arrange diced potatoes and ham cubes in a shallow buttered casserole dish. Stir together the cheese, sour cream, eggs, green onions and seasoned salt. Pour mixture over ham and potatoes. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes or until it looks a little brown. Sprinkle with green onion slices before serving. Serves 8 people.
In a large, heavy saucepan, cook the rice with the water, lime peel and cinnamon stick until softened (about 15 minutes). Pour off excess water. Add remaining ingredients and cook at low heat, stirring frequently with a wooden spoon, until the pudding thickens (about 45 minutes). Transfer to a serving dish; garnish with ground cinnamon. May be served warm or cold. Serves eight.
Mix first 6 ingredients well. Add meat and let marinate several hours or overnight, turning meat occasionally. String alternating on long skewers a whole fresh mushroom, cube of beef, squash, onion and green pepper, leaving room on ends for small tomato or large tomato, cubed. Cook for about 25 minutes, turning often and basting with marinade.
Wash broccoli. Split broccoli into separate flowerets. Cut pieces so they are no more than 3 inches long. Steam broccoli for about 10 minutes. Remove broccoli and put onto a heated serving dish. Cover. Meanwhile, heat olive oil with garlic, remove garlic after 3 to 4 minutes and discard. Pour hot oil over broccoli. Sprinkle with Parmesan cheese and lemon juice. Sprinkle with salt and pepper. Keep hot or serve immediately.
Sift flour. Cut sugar into shortening; combine with flour. Dissolve yeast in warm water. Add soda to buttermilk. Add all liquids and salt to flour mixture. Cover and refrigerate. Use as needed. Yields 5 dozen biscuits.
Place cream cheese in a 9-inch pie plate. Microwave on High for 45 seconds or until soft. Stir until smooth and creamy. Stir in next 7 ingredients, mixing well. Spread mixture evenly in pie plate. Sprinkle with almonds and paprika. Microwave on Medium-high (70% Power), uncovered, for 4 minutes. Sprinkle with parsley and serve with crackers. Yields about 3 cups.
Bring to boil, water, oil and cocoa. Pour cocoa mixture into large mixing bowl. Add flour, sugar, eggs, soda, salt, sour cream and vanilla and beat well. Pour onto a greased and floured cookie sheet; bake 28 minutes at 375°.
Grease and flour a 10 x 13-inch pan. Spread pecans evenly on bottom of pan. Mix oleo, cream cheese and powdered sugar. Set aside. Mix cake mix as directed on box. Pour over nuts. Spoon the butter, cheese and sugar mixture over cake batter. Bake at 350° for 45 minutes to 1 hour. Don't overbake.
Mix cornmeal, eggs, milk, soda, salt, corn and drippings. Saute 1 pound ground meat. Brown and drain. Pour half the batter on heated greased skillet. Sprinkle evenly with cheese, meat and onion. Pour rest of batter on top. Bake 45 to 50 minutes at 350°.
Mix yeast and half of sugar in 1/2 cup warm water. Add remaining sugar to dry ingredients. Add yeast and water to dry ingredients with enough warm water to make good consistency. Let rise until double. Knead and divide into 2 loaves. Let rise. Bake in 350° oven until brown.
Combine macaroni, hot water and evaporated milk in 2-quart casserole. Microwave uncovered on High for 12 minutes or until macaroni is soft and most of liquid has evaporated, stirring twice. Stir in 1 1/2 cups shredded Cheddar cheese. Microwave on High for 1 minute or until cheese has melted. Season to taste with minced fresh chives and herbs. Serves 4.
Lightly beat the egg white with a tablespoon of water. Dip each chicken cutlet in the mixture, then into the seasoned bread crumbs. Cover; refrigerate for 1/2 hour. Arrange the cutlets in a nonstick baking dish; drizzle with the melted margarine. Bake at 350° for 25 to 30 minutes (turn cutlets over after 15 minutes), or until golden. Makes 4 servings.
Let Salmon stand at room temperature for 15 minutes so it is not too cold. Set the oven at 500. Lightly butter baking dish. Place Filets in dish and sprinkle with Salt. Add Milk to almost cover the fish. Bake uncovered until fish flakes when tested with fork (about 10 minutes) depending on the thickness. Remove from milk and serve sprinkles with Parsley Flakes and a wedge of Lemon.
Fry chops in very small amount of corn oil until nicely brown. Remove from skillet and drain drippings. Wipe skillet with paper towel. Add string beans, potatoes and carrots to skillet. Combine soup mix and water. Add to skillet. Top vegetables with chops. Cover and cook on medium-low heat until vegetables are tender.
Both peppers need to be seeded. Put all of ingredients, except the pectin, into a large kettle and bring to a boil. Reduce heat and simmer for 20 minutes; stir constantly. Remove from heat and pour in the pectin. Continue to stir until begins to thicken (about 20 minutes). Pour into sterilized jars and seal. Makes 6 half-pints.
Brown chicken slowly in hot salad oil. Remove chicken. Cook onion and celery in hot oil until tender, but not brown; add remaining ingredients and season. Simmer for 10 minutes. Place chicken in 11 x 7 x 1 1/2-inch baking dish; pour sauce over. Bake uncovered at 325° for 1 1/4 hours or until done. Makes 6 servings.
Preheat oven to 350°. Grease a shallow baking pan. Sift dry ingredients; set aside. Cream butter, sugar, egg and vanilla. Stir in dates, nuts and applesauce. Add dry ingredients; blend well. Pour into pan. Bars should be only 3/4-inch thick when baked. Bake about 20 minutes or until done. Cool, cut into squares and roll in powdered sugar.
Make ice float ahead of time. Place ice float in a large punch bowl. Pour cran-raspberry juice over ice. Add Sprite. Mix. Spoon in 1/2 of the raspberry sherbet. Add remaining sherbet as needed.
Bake at 350° for 20 to 25 minutes in greased and floured pan.
Place sugar, milk, flour and egg yolks in double boiler. Cook until thick. Place into pie shell and cover with meringue made of 2 egg whites beaten stiff with a pinch of salt, 2 tablespoons of sugar and 1/2 teaspoon of vanilla folded in.
Beat cream cheese until fluffy. Add pineapple and mix well. Let stand 6 hours or overnight in refrigerator. Add remaining ingredients and mix well. Garnish with cherry and pecan halves. Refrigerate until served.
Mix brown sugar and flour together. Add milk, eggs and melted butter; mix well. Add vanilla and pecans. Bake in uncooked crust at 350°.