HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook all ingredients until thick and clear. Cool, fold in one quart fresh strawberries, which have been washed and drained. Pour into baked pie shell. Place in refrigerator until time to serve. Serve with whipped cream or topping.
Place chicken in greased 9 x 13-inch glass baking dish. Top with Swiss cheese, sliced mushrooms and soup mixed with wine and the dry stuffing mixed with melted margarine. Bake at 350° for 1 hour and 45 to 50 minutes.
Sift together flour, soda, cinnamon and salt. Mix together the oil and flour. Add half the dry ingredients. Mix well. Beat in the carrots, apple, pineapple, vanilla and nuts. Add the remaining dry ingredients and beat well after each addition. Pour batter into a greased and floured Bundt pan. Bake at 350° for 60 minutes. Cake can be frosted, but it is good as is.
Combine first 7 ingredients. Slash fat edges off meat. Place in shallow dish. Pour vinegar-catsup mixture over steak. Let stand 3 hours at room temperature or overnight in refrigerator, turning steak several times. Drain steak, reserving marinade. Pat dry with paper toweling.
Cream shortening and sugar. Add molasses, egg yolks and ginger. Mix buttermilk and soda and stir well. Add to creamed mixture. Add flour. Beat egg white until stiff and fold in last. Pour in a 9 x 13-inch greased pan. Bake at 350° for 45 minutes.
Brown beef in pressure cooker. Add 1 quart or more water to cover beef 2 inches. Pressure cook at 10 pounds for 20 minutes. In large soup pot, simmer tomatoes, onion, celery and Veg-All. Add seasonings, beef and beef stock. Add cooked rice and simmer for 1 hour.
Brown ground beef in large soup pot. Add remaining ingredients. Simmer until cabbage is tender, about 2 hours.
Heat oil, onion, celery and green peppers in a medium saucepan; saute lightly. Add remaining ingredients. Make sure there is enough liquid to cover rice and bring to a boil. Remove to oven dish, cover and bake at 300° for 35 minutes or until rice is tender.
Over low heat, blend in a saucepan the soup, gelatine and cream cheese (cream cheese should be room temperature and cut in small pieces), stir ingredients until well blended; add juice from shrimp. Remove from heat and add onion celery and shrimp; add mayonnaise and stir until all ingredients are well blended. Pour mixture into a mold and refrigerate. Serve with favorite snack crackers.
Bake pie shell. Stir together the sugar, cornstarch and salt in a saucepan (large). Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Blend in vanilla and chocolate. Immediately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped cream.
Mix sugar and salt together. Melt butter over hot water. Add chocolate. Add sugar gradually and stir. Slowly stir in milk. Cook about 15 minutes, stirring occasionally. Put in jar and refrigerate.
Combine pudding mix and milk; mix until well blended and thickened. Add cream cheese and yogurt; beat well. Cover and chill at least 30 minutes.
Save chicken broth after you boil chicken for 15 to 20 minutes. Bone and skin chicken. Spread package of stuffing mix over chicken soup and 1 1/2 cups chicken broth. Melt butter and pour over casserole. Cover and bake at 350° for 30 minutes.
In a bowl, beat the eggs to blend well with the brown sugar, corn syrup, salt, cinnamon, vanilla and butter. Stir in walnuts. Pour mixture into the prepared pastry shell. Place pie on lowest shelf of a 375° oven and bake for about 50 minutes or until the filling jiggles only slightly when dish is gently shaken. Let cool on a wire rack at least 2 hours before cutting. Pie is best if made a day ahead and let stand.
Place fresh spinach in large salad bowl. Add red and yellow apple cubes, walnuts and raisins. Toss well with dressing. Sprinkle cinnamon over top of salad. Delicious with cooked and cubed chicken breast meat added to salad. Makes 2 to 3 main course salads or 6 side dish salads.
Cook noodles in water with oil until tender; drain. Put back in pan; add remaining ingredients. Mix well. Heat thoroughly. Top with croutons and serve. Makes 4 servings.
Mix first 4 ingredients together. Add the rest in order given. Divide into 3-buttered 1 lb. coffee cans about half full. They rise to top of can. Bake at 350° for 1 hour 15 minutes.
Cook and chop chicken and place in a 2-quart casserole dish. Mix soup and milk. Pour over chicken. Mix stuffing as per package directions. Spoon over chicken and soup. Bake at 375° for 30 minutes. Makes 6 servings.
Mix cream cheese with 2/3 of dried beef and remainder of ingredients. Roll in remaining beef. Chill several hours or overnight.
Juice the oranges and lemon. Mash the bananas. Set aside. In a saucepan, combine sugar and water. Boil until syrup forms. Cool and stir in fruit juices, banana and pineapple. Freeze.
Mix ingredients with salmon; drop by teaspoonful into deep, hot oil. Fry 2 or 3 at a time; drain on paper towel.
Boil unpeeled carrots with mint leaves until tender. Arrange carrots in bottom of baking pan; dot with butter. Season and cover pan with tinfoil. Bake at 350° for 50 minutes, turning twice.
In the bottom of a baking dish, combine croutons and cheese. Combine eggs, milk, salt, mustard, onion powder and pepper in a bowl. Mix until blended and pour over crouton mixture. Sprinkle with bacon. Bake at 325° for 55 to 60 minutes or until eggs are set.
In a 3-quart pan, combine water, bouillon cubes, onion, celery, carrots and broccoli. Bring to boil. Reduce heat and simmer 10 minutes.
Mix 1 tablespoon oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch in small bowl. Add chicken. Stir to coat. Cover and refrigerate about 30 minutes.
Mix zucchini, sugar, oil and eggs. Combine dry ingredients and mix well. Grease and flour pan. Bake at 300° for 1 1/2 hours or less.
In a large bowl, mix the condensed milk, egg and vanilla. Add strawberry pop to make 1 gallon of ice cream. Add sugar if you like a sweet taste. Also you can replace some of the pop with milk for a creamier flavor. You can also add strawberries.
In small bowl, combine mayonnaise, mustard, vinegar, honey, parsley flakes and turmeric; mix well, then serve on spinach salad. Makes 1 1/4 cups.
Cook pasta according to package directions. Drain and rinse pasta. Add cucumbers and tomatoes. Toss with dressing. Add cheese. Serve 6.
Saute onion in butter in a large skillet until crisp-tender. Add soup and milk, stirring until blended. Add potatoes and remaining ingredients; bring mixture to a boil. Cover, reduce heat and simmer for 5 minutes.
Cook water, bouillon cubes, celery and onions for 20 minutes, covered. Add potatoes and frozen vegetables. Cook another 20 minutes. Add cream of chicken soup and Velveeta cheese. Stir until cheese is melted.
Cut pineapple in half lengthwise. Using a sharp knife, cut out the pineapple meat, leaving the pineapple intact. Cut off hard core, then cut in chunks. Combine pineapple chunks and raspberries or strawberries. Mound into pineapple shells.
In 13 x 9 x 2-inch greased baking dish, arrange yams in 1 layer. In large skillet over medium heat, bring remaining ingredients to boil. Stirring frequently, boil 10 minutes or until thick and syrupy. Pour over yams. Bake in 325° oven, basting often, 20 to 25 minutes or until heated through. Spoon into serving dish. Garnish with orange slices. Makes 12 servings.
In a large mixing bowl, combine sugar, light brown sugar, flour, baking powder, baking soda, salt and cinnamon. Add carrots, oil, eggs and vanilla, beating 2 to 3 minutes on medium. Stir in nuts and raisins. Pour into a greased and floured 13 x 9-inch baking pan. Bake in a 325° oven for 50 to 60 minutes. Cool on rack. Frost with Cream Cheese Frosting. Refrigerate until serving time.
Sweeten strawberries to taste. Crush slightly and put between and on top of shortcakes. Top with whipped cream.
Line a large cookie sheet with graham crackers. Melt margarine and brown sugar. Add nuts. Pour over crackers and spread out. Bake at 350° for 8 minutes or until brown. Cool and break into pieces. Tastes like peanut brittle.
Cook ground beef and onions. Drain grease. Add barbecue sauce to ground beef. Set aside.
Boil sugar, flour, butter and water for 15 minutes. Add vanilla. Put sliced yams in baking dish. Pour boiled syrup over sliced potatoes. Cover and cook at 325° for 30 minutes. Uncover and brown. Serve warm.
Peel and trim 4 large onions. Cut in half and place in a buttered baking dish, cut side up. In a separate bowl, mix tomato juice, 1 1/2 cups water, melted margarine and honey. Pour this sauce over onions. Bake at 325° for 1 hour or until soft. Makes 8 servings.
Pour milk into tray. Chill until ice crystals begin to form. Beat egg yolk and sugar. Stir until sugar dissolves. Beat egg white until stiff and fold into yolk mixture. Whip milk stiff, fold in lemon juice and rind. Lightly fold in egg mixture. Pour into trays and freeze.
Combine ingredients except cheese and chips. Toss lightly and put into casserole dish. Sprinkle with cheese and chips. Bake at 450° for 10 to 20 minutes or until hot. Yields 5 servings.
Peel eggplant and cut into 1/2-inch slices. Rinse well with cold water and squeeze juices from eggplant. Rinse again in cold water. Place cut up eggplant into boiling water to level just covering. Allow to cook at slow boil until eggplant becomes translucent. Set aside. Melt margarine in large saucepan, saute onion, peppers and celery. Add parsley and garlic. Add cooked eggplant, mushrooms, olives and herbs. Add water as necessary to keep mixture simmering. Add Parmesan cheese and 1 cup bread crumbs. Place into deep baking dish. Cover with remaining bread crumbs. Bake in oven at 375° for 30 to 40 minutes.
Cook pasta in large pot with oil until soft. Drain. Set aside. In large pot, melt margarine over medium heat. Add the egg, cream and cheese gradually until thickened. Remove from heat. Heap pasta on a serving platter and pour sauce over. Serves 4.
Combine ground beef and dry dressing mix. Form into 1-inch balls. Brown in a small amount of oil in a frypan. Add remaining ingredients. Cover and simmer 15 to 20 minutes until tender. Stir occasionally while cooking to prevent macaroni from sticking.
Combine egg whites, sugar, water and corn syrup in top of double boiler, beating with mixer and cooking rapidly over boiling water until stands in peaks.
Combine chuck, bread crumbs, eggs, onion, milk, parsley and garlic in a large bowl and mix well. Form into small balls with tidbit in center. Let stand 1 hour, then brown in oil with curry. Add balls to sauce.
Cook potatoes, celery and onion in the 3 cups water until tender. Do not drain. Press through a sieve or mash, if desired. Add milk, bouillon and butter. Mix sour cream with flour until smooth; add to soup. Cook, stirring constantly, until thick and bouillon is dissolved. Season with salt and pepper. Garnish with parsley.
In a large bowl mix 2 1/2 cups flour, cornmeal, salt and dry yeast. Gradually add warm water, honey and molasses. Beat 2 minutes with an electric mixer at medium speed, while slowly adding two more cups of flour, scraping bowl occasionally. Add 1/2 cup flour. Beat 2 more minutes. Stir in enough addtional flour to make a stiff dough. Knead 8 to 10 minutes. Let rise until double in bulk, about 1 hour. Punch down. Divide dough in half. Form into two loaves. Place in 2 small "Pammed" loaf pans. Cover. Let rise until double in bulk, about 45 minutes. Bake in a preheated oven at 375° for 45 minutes. Makes 2 small loaves. For excellent zwieback, slice thin and bake at 200° until dry and crisp.
Layer in 11 x 13-inch buttered pan in the order given. Dot with butter. Bake in preheated 350° oven for about 1 hour. Serves 12.
Bring the first four ingredients to a boil in deep dish, pan or casserole. Remove from heat. Peel and core apples; wrap apples in pie crust after filling center with pat of butter, sugar and cinnamon.
Preheat oven to 350°. Combine peanut butter, sugar, egg and vanilla in bowl; mix well with wooden spoon or plastic spatula. Shape by tablespoonfuls into balls; place about 2-inches apart on a lightly greased cookie sheet. Flatten into 1/4-inch thick by pressing in a crisscross design with fork. Bake for 10 minutes or until golden brown. Cool on cookie sheet for 1 minute. Place on a wire rack to cool completely. Yields 1 to 1 1/2 dozen cookies.
Dissolve jello in boiling water. Add lemonade and sugar. Stir well. Add all other ingredients except ginger ale. Freeze day before. Take out 6 to 8 hours before. Add ginger ale before serving. Makes 1 1/2 gallons.
Mix well in blender. Pour in deep 10-inch pie pan. Bake at 350° for 1 hour.
Mix together garlic, salt, pepper and caraway seed and rub into chops. Dredge in flour. Brown chops in oil at high temperature to seal in juices. Remove chops from pan. Set aside and keep warm. Add beer to pan chops were browned in, scraping sides to loosen brown bits. Simmer at high heat until reduced by half. Reduce temperature to low heat, add beef broth, mustard and reduce to half. Return chops to pan; cover and cook for 45 minutes at moderate heat until sauce thickens. Serve.
Blend undrained pineapple and cherries in blender for a few seconds. Add Eagle Brand and 7-Up. Mix all together and freeze in ice cream freezer.
Mix brown sugar and 3 tablespoons butter together. Put in the bottom of a greased 9 x 13-inch baking pan. Cover with the rhubarb which has been cut into small pieces. Mix the rest of the ingredients as for a plain butter cake. Pour batter over rhubarb and bake at 350° for 45 to 50 minutes. Serve warm with hard sauce or whipped cream.
Make the yellow cake by following the directions on the box. Let cake cool. Place the vanilla pudding, milk and cream cheese in a large bowl. Mix with electric mixer until smooth. Spread the cheese mixture on top of cake. Drain the pineapple and spread on top of cheese mixture. Spread the whipped cream on top of pineapple.
Corn: Pull back husk on freshly picked sweet corn, leaving husk fastened at the stems. Remove silk. Spread kernels generously with Savory Butter. Pull husks around corn and tie with strings snugly around ear. Close the open end. Lay corn ears in a large roasting pan. Bake in a moderate oven (350°) 40 minutes.
Combine all ingredients. Mix thoroughly. Bake at 325° for 35 minutes. Makes 3 layers.
Prepare meat as directed on the taco mix package; drain liquid and set aside. Cut up lettuce; add tomatoes, onion, cheeses, ground beef and olives (if prefer). Pour dressing over to taste (at least 1/2 bottle) and mix well. Add crushed Doritos and mix again. Makes a big bowl; great for parties or picnics!
Brown ground round and onion; drain. Put into casserole with other ingredients. Bake at 350° for 30 minutes or until heated through.
Place cottage cheese, lemon juice and onion powder in blender; cover and blend on high speed about 2 minutes or until smooth. Pour into small bowl. Rinse and drain shrimp. Stir shrimp and nuts into cottage cheese mixture. Cover and refrigerate at least 1 hour. Serve with assorted crackers or potato chips.
Mix together Eagle Brand cream and lemon juice. Add drained pineapple and Cool Whip. Stir and pour into crusts. Keep in refrigerator.
Combine first 4 ingredients in a saucepan. Cook over medium heat, stirring constantly, until sugar dissolves; stir in butter. Set aside.
Preheat oven to 400°. Spread crackers with ketchup, then top them with pepperoni slices. Sprinkle cheese and oregano over the pepperoni. Bake on ungreased cookie sheet until cheese is melted, about 3 to 5 minutes.
Debone chicken. Chop chicken meat into 1-inch squares. Add to mixture of remaining ingredients and mix well. Spoon into a lightly greased 13 x 9 x 2-inch baking dish. Bake at 350° for 45 minutes. Add cheese or bread crumbs to top and return to oven to brown. Yields 6 to 8 servings.
Blend shortening with salt and 2 teaspoons vanilla with 1/2 cup sifted powdered sugar. Cream well; add plain flour and nuts. Shape in small balls and bake on greased cookie sheet. Bake 15 minutes at 350°. (It is better to bake 20 minutes at 325°.) Let cool a little while, then roll in powdered sugar; store in tight container. If you have plenty of nuts, you could add an extra cup.
Puree bananas in blender (1 cup). Drain pineapple; reserve juice. In small saucepan, bring reserved juice to boil. Remove from heat. Dissolve gelatin in juice. In large bowl, combine yogurt and pureed bananas. Blend gelatin mixture into banana mixture. Refrigerate until slightly thickened.
Cut tofu into 1/2-inch cubes. Cook spinach in boiling water for 30 seconds; remove and rinse under cold water. Squeeze excess water from spinach. Cut spinach into about 1/2-inch long; mix well with tofu, peanuts and sesame oil. Serve cold. (I like this dish the best, but I can't get my children to eat it. Hope you have better luck!)
Crush vanilla wafers. Mix with melted butter. Press in bottom and up sides of pie dish. Bake at 375° for 5 minutes. Cool.
Melt margarine over low heat. Blend in sugars, eggs and peanut butter. Mix until smooth. Add oats and rest of ingredients. Dough will be sticky. Drop on greased cookie sheet by heaping teaspoonfuls and flatten. Bake at 350° for 12 to 15 minutes.
Brown ground beef, onions and celery in skillet; pour off grease and set aside. In large pan, add the meat, onions and celery to V-8 juice, tomatoes, chicken broth, bouillon, chili powder, oregano, garlic salt, salt and pepper for soup stock. Cook 1 hour. Add cabbage and the liquid to soup stock. Add remaining ingredients. Cook 1/2 hour. May use Parmesan cheese when serving. SERVES A LOT!
Preheat nonstick skillet, sprayed with vegetable oil spray, over medium heat. Saute 2 tablespoons onion and green chilies until onion is tender. Stir in tomatoes and chili powder; heat; stirring occasionally, until tomatoes are warm. Set filling aside and wipe out skillet. In small bowl, combine egg product and hot pepper sauce. Preheat nonstick skillet, sprayed with vegetable oil spray, over medium heat. Pour half of egg product into hot skillet. As omelet begins to set, push cooked portions to center of skillet, allowing uncooked egg product to flow to edges. When set, spoon half of vegetable filling onto omelet. Top with half of cheese. Fold in half and slide onto serving plate. Repeat. Fold in half and slide onto serving plate. Top omelet with half of yogurt, 2 teaspoon onion and sprinkle with chili powder. Makes 2 servings.
Dissolve gelatin in boiling water. Whisk in Cool Whip. Pour into individual dishes. Chill until set, 15 to 30 minutes. Top with sliced fruit and additional topping.
Bake in greased cake pan, 11 x 14-inch, at 350° for 30 minutes or until inserted knife comes out clean.
Cream the sugar and cheese; add eggs one at a time. Add vanilla. Pour mixture into small foil liners to about 3/4 full. Bake about 30 minutes at 300°.
Beat eggs; add sugar and flour. Beat for 3 minutes. Add melted chocolate, vanilla and nuts. Pour into a 9-inch buttered pie plate. Bake 30 minutes at 350°. Top with whipped cream.
Blend together. Put 1/4 cup mixture in mug. Add boiling water and stir.
Slice bacon in half. Beat eggs until foamy. Add cider vinegar and dry ingredients; beat lightly. Dip bacon in egg mixture and roll in cracker crumbs. Keep egg mixture foamy.
Dissolve gelatin in 1/2 c. water. Boil remaining water with sugar, syrup and vanilla until it reaches the soft ball stage. Remove from heat; add gelatin. Beat until cool and white. Add egg whites; beat for 5 minutes. Turn out into a pan generously dusted with powdered sugar. When set, cut into squares with a sharp knife dipped in cold water. Roll squares in powdered usage.
In a mixing bowl cut margarine into flour until pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a 9-inch circle. Cover.
Beat eggs; gradually add sugar and oil and stir. Sift dry ingredients together and add to sugar mixture. Add vanilla, nuts and raisins. Pour into greased 7 1/2 x 11-inch pan. Bake at 350° for 30 minutes. These cookies pack well for mailing.
Heat oven to 375°. Mix 2 tablespoons brown sugar and cornstarch in saucepan. Stir in cherries. Cook over medium heat, stirring some until slightly thickened, 4 to 5 minutes. Stir in almond flavoring and food coloring. Pour into ungreased 1-quart casserole or a 9 x 9-inch square cake pan. Cut margarine into flour, cocoa and 1 tablespoon brown sugar until finely crumbled. Stir in milk and vanilla. Drop dough by 6 spoonfuls onto hot cherry mixture. Bake 20 to 25 minutes. Serve warm. Makes 6 servings. Contains 135 calories and 3 gm fat.
Bake onions with a little olive oil in 420° oven until onions are soft. Add to flour, sugar, and beef broth. Bring to a boil for 30 minutes. Remove from heat and serve.
In a saucepan over low heat, melt chocolate. Remove from heat. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine buttermilk and water. Combine flour, salt and baking soda. Add to batter alternately with buttermilk mixture. Fold in nuts if desired. Pour into a greased and floured 10-inch tube or fluted tube pan. Bake at 325° for 1 and 1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners sugar if desired.
Combine squash, onions, water, salt and pepper in saucepan. Cook over medium-high heat until water bubbles. Reduce heat to low; simmer for 10 minutes, or until squash is tender. Drain off excess water. Pour mixture into well-greased 2-quart casserole dish. Sprinkle with cracker crumbs. Drizzle margarine over crumbs. Bake in a 325° oven for 20 to 25 minutes, or until golden brown. Makes 8 servings.
Preheat oven to 350°. Place the first 5 ingredients in a microwave and ovenproof dish with lid. Heat in microwave for 1 minute or until all ingredients are easily incorporated. Mix the garlic, spinach, and artichoke heart pieces into the cheese mixture. Bake for 50 minutes, covered, then 10 minutes uncovered. As a final touch, squirt the lemon juice on top. Enjoy!
Combine all ingredients; pack into a lightly oiled glass bread loaf pan to shape loaf. Turn loaf out onto a greased shallow baking pan, or line pan with aluminum foil. Bake at 350° for about one hour. Take loaf out. Cover top with additional ketchup. Place back in oven for 10 minutes.
Cream 1/2 cup sugar and shortening. Add egg. Sift dry ingredients; mix with sugar-shortening mixture and nuts. Shape into small balls; roll in 1/2 cup sugar and cinnamon. Press flat with glass that has been dipped in sugar and cinnamon. Bake 10 minutes in a 350° oven or until golden brown around edges. Makes about 6 dozen 2-inch cookies.
Blend together powdered sugar and peanut butter until crumbly. Spread 2/3 of mixture in pie shell and set aside. In bowl, put sugar, salt and cornstarch. Stir in milk; mix until smooth. Over medium heat, bring to boil, stirring. Boil 2 minutes, stirring constantly. Remove from heat. Add a little of the hot mixture to egg yolks, mixing well. Pour back into saucepan. Return to heat and continue to cook until thick. Add butter and vanilla. Pour over layer in pie shell. In bowl, beat egg whites and sugar until form peaks. Spread on pie. Bake in 350° oven 10 to 12 minutes or until meringue is browned.
Combine gelatin, water, cream cheese and marshmallows in a saucepan. Cook over low heat until dissolved. Let cool and add remaining ingredients. Pour into a bowl, molds or rectangle dish. Refrigerate until set.
Using blender, place all ingredients in, using "whip" speed. Blend well for 25 seconds. Yields 5 servings.
Mix ingredients together. Bake in tube pan (greased and floured) or may use layer cake pans. Glaze or ice with chocolate frosting.
Mix all together after chopping eggs. Put in hamburger buns. Cover each with aluminum foil. Pierce foil with fork. Bake at 250° for 30 minutes. Makes approximately 6.
Mix first 7 ingredients together. Add oatmeal and mix well. Put in ungreased Pyrex pan and bake at 350° for 1 hour.