HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs, oil, butter, sugar and vanilla. Stir in carrots and pineapple. Add dry ingredients. Stir in raisins and pecans. Pour into two greased and floured loaf pans. Bake at 325° for 1 hour.
Place dried mandarin peel, cardamom, cinnamon and cloves in a cheesecloth bag and simmer slowly in the Port and Claret. Remove from the stove and place a wire grill over the top of the pan. Put the sugar cubes on the grill and slowly pour the brandy over the sugar. Carefully light sugar cubes, warm brandy will flame. When the sugar is melted, remove the grill and extinguish the flame by covering the kettle. Remove the bag of spices. Serve hot. Serves 10 to 12.
Melt the margarine over medium heat and saute mushrooms until tender. Remove with slotted spoon and reserve for later. Pound chicken breasts between waxed paper until even and thin. Saute in remaining margarine (add more if necessary) until cooked through. It is not important for the chicken to brown. When chicken is done, remove from pan and pour off any remaining juices (do not scrape the pan). Pour in enough cream to cover bottom of pan (at least 1/4 cup) and bring to a light boil. Cut the cooked chicken into bite size pieces and add to pan with mushrooms. Warm all, covering with the "gravy." This recipe is quick and easy and everyone will think you are a gourmet cook!
Cook onion with ground beef and seasonings and brown. Add soups, cover and simmer for 45 minutes. Cook spaghetti. Drain and rinse with hot water. Mix with hamburg mixture. Serve with garlic bread.
Cook noodles and drain. Lightly grease 9 x 13-inch casserole dish. Layer noodles, cottage cheese, sauce and Mozzarella cheese. Bake 30 to 45 minutes at 350°.
Heat oven to 425°. In large bowl, combine pumpkin, milk, eggs and spices. Mix well and turn into pie shell. Bake for 15 minutes and reduce heat to 350° and bake for 35 to 40 minutes or until knife comes out clean.
Cook in double boiler until thick. Let cool. Mix 1 package Dream Whip and fold into cool custard. Spread on top of jello and fruit.
Heat oven to 350°. Grease and flour 8-inch spring-form pan. In food processor fitted with chopping blade or in large mixer bowl, combine flour, sugar, baking powder, cinnamon and salt. Process or stir until just blended. Add butter, process briefly until just blended. Add eggs, rind and vanilla; process just until smooth batter forms. Scrape inside of bowl as necessary. Spread half of batter in prepared pan and bake 25 minutes.
Combine beaten eggs and juice; quickly dip bread into egg mixture, then into crumbs. Fry on both sides in 1 tablespoon butter until brown. Serve with butter and warm maple syrup.
Drain beets. Measure juice and add water if necessary to make 1 cup. Add vinegar, sugar, salt and spices. Bring to a boil. Pour hot solution over beets. When cool, add peeled eggs and let stand in sour juice 24 hours.
Drain herring thoroughly. Onions from herring may be used. Combine all ingredients with drained herring. Mix thoroughly. Chill well before serving. Serve as a dip with challah, Syrian bread or bread rounds.
Make stock with consomme and water in a large, heavy iron pot and bring to a low boil. In a separate heavy iron pot, brown duck pieces well in hot cooking oil. (This browning will prevent excess duck fat from cooking out into the gumbo.) When all duck pieces are browned well, place them in the pot of stock. Drain about 3/4 cup of the oil and fat from the pot used to brown the duck and set aside for later use in making roux. Add the chopped onions, pepper, and celery to the remaining hot oil and saute until very tender, stirring well. When vegetables are cooked, combine them with the duck and stock.
Mix together cake mix, margarine and 1 egg. Press onto bottom of 13 x 9-inch pan.
Heat oven to 400°. Mix mayonnaise, Worcestershire sauce, salad seasoning and paprika. Stir in cheese, bacon, peanuts and onions. Spread about 3 tablespoons bacon mixture over each slice of bread. Bake on ungreased baking sheet 10 minutes. Cut each slice into 4 pieces. Serve hot. Makes 56 appetizers.
Heat oven to 325°. Combine boiling water, cocoa; cool. Sift flour, sugar, soda and salt into mixing bowl. Make a well and add in order oil, egg yolks, cocoa mixture and vanilla. Beat with spoon until smooth. In large bowl, beat egg whites and cream of tartar to very stiff peaks. Do not overbeat. A dry rubber scraper drawn through leaves a clean path. Pour egg yolk mixture in thin stream over entire surface of egg whites, gently cutting and folding in with rubber spatula until blended. Do not stir. Pour into 10-inch tube pan. Bake 65 to 70 minutes, or until top springs back when lightly touched. Invert pan on funnel or bottle. Let hang until cold. Frost with White Mountain Frosting.
Mix all ingredients in a bowl. Press into prepared pie shell and lay triangles of cheese slices on top. Bake at 350° for about 20 minutes.
Brown ground beef in skillet until all red is gone, then add tomatoes and tomato sauce. After mixing together, cook at lowest temperature on electric skillet for about 3 hours. Serve with long thin spaghetti, Parmesan cheese and tossed salad.
Cook fryer in water until tender; cool. Remove meat from bones and cut into bite-sized pieces. Saute onion in oleo in large saucepan. Add soups, tomatoes and broth. Break tortillas into pieces. Grate cheese.
Mix cake as directed on the box. Pour into a greased 9x13-inch pan. Mix half-and-half, sugar, and rhubarb together. Pour over cake. Bake at 350°F. for 1 hour. Serve with whipped cream.
Melt butter; add brown sugar, cream, chopped nuts and coconut. Spread on baked cake. Broil in oven 5 minutes just under flame. Best on Pillsbury white cake.
Heat 4 quarts water, salted if desired, to boiling in 6-quart Dutch oven. Cook pasta in boiling water 11 minutes. Add asparagus to boiling water; cook about 3 minutes or until asparagus is crisp-tender. Drain pasta and asparagus. Rinse with cold water; drain. If using fresh basil, finely chop before preparing dressing. Mix Italian salad dressing, basil and red pepper in a large bowl. Add pasta, asparagus and remaining ingredients; toss. Yield: 6 servings.
Slice and boil squash in salted water about 7 minutes; drain. Add cream, grated carrot, onion, pimentos and pepper. Saute stuffing mix in melted oleo. Use 1/2 of stuffing in casserole and put other 1/2 on top. Bake for 45 minutes at 350°.
Mix peanut butter and honey. Add the chocolate chips, M&M's/coconut and vanilla. Spread the Rice Krispies cereal on wax paper. Drop by teaspoons and roll in cereal until it is covered with cereal. Enjoy your treat!
Crust: Mix graham crackers, margarine and sugar. Pat lightly into a 9 x 13-inch pan.
Brown ground beef. Mix in large saucepan rest of ingredients except tortilla chips. Bring to a boil, then mix in ground beef.
Cook sausage in frypan. Drain and set aside. Spread butter on bread and cube. Place bread in 13 x 9 x 2-inch baking dish. Sprinkle with sausage and top with cheese. Combine remaining ingredients. Pour over mixture in baking dish. Chill at least 8 hours. Remove from refrigerator. Bake at 350° for 40 to 50 minutes. For breakfast or brunch.
Mix salt, flour and cream of tartar in a medium saucepan. Add vegetable oil and water. (Add several drops of food coloring to water for colored play dough.) Cook over medium heat until thickened and play dough pulls away from the sides of the pan.
In shallow dish, combine biscuit mix, pecans and seasonings. Mix well. Dip chicken pieces in milk; coat generously with pecan mixture. Place in a lightly greased 13 x 9 x 2-inch baking dish.
Boil chicken until tender, 25 to 30 minutes. Skin and pull meat into chunky pieces. Cook broccoli according to package directions and drain. Grease a 9 x 13-inch baking dish. Place broccoli spears in bottom of pan in one layer. Scatter the chicken over the broccoli. Make a paste of the mayonnaise and soup (add some water), lemon juice and curry powder. Spread over chicken evenly. Sprinkle cheese (or preferred topping) on top of casserole. Bake at 350° for 30 minutes.
Brown ground beef and drain well. Add beef to all other ingredients in soup pot. Cook 30 to 45 minutes or until potatoes are tender. Serves 6.
Mix the graham crackers, margarine and 1/2 cup powdered sugar for crust.
Mix well and spoon into greased muffin pan. Bake at 450° for 10 minutes.
Put together. Bring to boil and let simmer 30 minutes. Can! Regular size lids and rings.
Mix all together. Pour into 9 x 9-inch pan. Bake at 350° for 1 hour.
Cook meat and onion until brown and onion is tender. Drain. Mix chili mix, garlic powder, beans and tomato sauce together in a big saucepan. Add the meat mixture and simmer for about 30 minutes or until chili is thick. Makes a big pot of chili.
In a small bowl combine mayonnaise, chili sauce, pickle relish, onion and egg. Cover; chill. Makes 2 servings.
Quarter biscuits. Mix 3/4 cup brown sugar and cinnamon in plastic bag. Shake biscuits in mixture until well covered. Bring butter and 1 cup brown sugar to a boil. Layer biscuits in tube pan. Sprinkle each layer with raisins and nuts. Pour syrup over each layer. Bake at 350° for 45 minutes.
Melt butter and chocolate. Mix together for rolls. Add vanilla, powdered sugar, powdered milk and corn syrup.
Sift flour, salt and baking powder together at least twice. Mix in lard until mixture is mealy. Add milk to form a dough. Place dough on floured board and beat with a wooden rolling pin. Keep folding the dough and beating it until blisters appear on the dough (about 200 times). Roll out about 1/3-inch thick. Cut with small biscuit cutter and place on ungreased baking sheet. Prick the top of each biscuit 2 to 3 times with a fork. Bake at 450° for 15 to 20 minutes.
Mix butter, sugar and vanilla thoroughly. Add flour and salt. Stir into creamed mixture. Mix in nuts. Chill mixture. Roll dough into 1-inch balls and bake on an ungreased baking sheet for 10 to 12 minutes in a 400° oven. When done, roll cookies in powdered sugar.
In a large bowl, mix together cornmeal, flour, brown sugar, baking powder, salt, cumin, herbs, parsley and cayenne pepper. In separate bowl, blend squash, eggs, milk, oil, cheese, pimiento and green chiles. Pour dry ingredients into squash mixture and blend. Pour squash-cornbread mixture into greased 9-inch by 13-inch pan. Arrange ripe olives on top and bake at 425° for 25 to 30 minutes or until a wooden pick inserted near center comes out clean.
Brown and drain hamburg with onion, salt and pepper. Place in bottom of casserole. Layer potatoes over hamburg; shred cabbage and salt lightly. Put on top of potatoes; add water and bake until tender at 350°. Before serving, top with cheese.
Combine the first 6 ingredients. Blend remaining ingredients and pour over first mixture. Toss lightly. Chill. Serve on salad greens and garnish with tomatoes.
Cook the vegetables. Add water chestnuts. Place in ungreased 9 x 13-inch pan. Cube 1/2 pound Velveeta cheese and mix with vegetables. Slice remaining 1/2 pound Velveeta cheese and place on top. Place Ritz crackers (rolled out and crumbled) on top. Melt the oleo and drizzle over. Bake at 325° for 30 minutes.
Combine cream cheese, lemon juice, seasoning, artichokes and pimentos in mixing bowl. Layer each tortilla with cream cheese mixture, ham and Provolone. Roll tortillas tightly and wrap in plastic wrap to hold form. Refrigerate at least 2 hours before serving. To serve, cut rolls into 1-inch thick slices.
Combine ingredients except tortillas and cook in a medium size pot until chicken is well done. Remove this mixture from pot; skin and debone chicken. Cut tortillas into strips. Bring stockpot to a boil and add 1/4 teaspoon curry powder and tortillas strips one at a time. Let boil about 10 minutes. Add cut up chicken and boil 5 minutes more.
Combine cream cheese and butter until smooth. Add flour, mix well. Shape into ball. Chill 2 hours. Divide into 24 walnut size balls. Mold into mini muffin pans. Run finger around cup to make rim. Fill each with 1 teaspoon of filling. Cook 30 to 35 minutes at 350°. Take out of pan while hot.
In large skillet, stir-fry bacon and onion until golden brown, stirring often. Remove from heat. Drain excess fat from skillet; set aside.
Preheat oven to 275°. In large skillet, combine butter, pork lard, onion, celery, green pepper, garlic, pork and veal magic and dry mustard. Cook and stir about 4 minutes over high heat. Cool. Meanwhile, place roast in baking pan, fat side up. Make several large slits in meat with knife, being careful not to cut through to bottom. (Make the slices down the length rather than the width of the roast so all of the carved pieces will have some of the vegetable mixture stuffing). Stuff pockets generously with vegetable mixture, then thoroughly rub vegetable mixture over entire roast by hand. If any mixture is left, spread it evenly over top and a little on sides of roast. Roast, uncovered, about 3 hours (or until meat thermometer inserted in meatiest part registers 160°) then at 425° until dark brown on top and meat is no longer pink in center, about 10 to 15 minutes. Remove from oven and let stand about 20 minutes, then slice as desired.
Beat eggs until creamy; add sugar. Mix in flour, baking powder, pineapple with juice and nuts. Pour into greased and floured sheet cake pan. Bake at 350° for 25 to 30 minutes.
Cook cauliflower and drain. Combine ingredients, except cheese, in a bowl. Spread over cauliflower. Place in baking dish; sprinkle cheese on top. Place in hot oven until cheese melts.
Preheat oven to 325°. In large bowl, beat eggs until foamy; beat in flour, butter and sugars until well blended. Fold in chips and pour into shell and bake for 1 hour.
In a medium bowl microwave butter until melted. Stir in flour to thicken. Add corn. Microwave until warm. Add remaining ingredients and stir. Microwave until hot. Serves 4. Good, fast and easy!
Mix all ingredients except chicken. Spread in a 13 x 9-inch pan. Place chicken on top. Cover tightly and bake at 350° for 45 minutes. Uncover, fluff rice and bake for 10 to 15 more minutes.
Cut loaf lengthwise. Melt butter and mix in Parmesan, garlic and basil. Brush generously, using all butter mixture. Wrap in foil and bake 25 to 30 minutes. Unwrap and place under broiler until crispy.
Mix the first 5 ingredients. Add eggs, oil and buttermilk; mix well. Store in refrigerator in airtight container 6 to 8 weeks.
Stir all together until smooth. Pour into unbaked shell; sprinkle with nutmeg. Bake in hot oven (400°) until thickened or about 40 to 45 minutes.
Preheat oven to 400°. Melt butter in casserole. Add garlic and half the parsley. Mix well. Arrange shrimp in single layer. Bake, uncovered, for 5 minutes. Turn shrimp. Sprinkle with lemon peel, lemon juice and parsley. Bake 8 to 10 minutes. Serve with lemon wedges.
Mix flour, baking powder, salt and cinnamon. Set aside. Grease and line with wax paper. Grease and flour again a 15 x 10 x 1-inch jelly roll pan. Beat eggs and sugar until light and fluffy. Beat in pumpkin. Stir in dry ingredients all at once. Pour into prepared pan. Sprinkle with nuts. Bake at 375° for 12 to 15 minutes. Invert onto a clean towel dusted with confectioners sugar. Peel off wax paper. Roll up cake and towel together. Cool on wire rack . Unroll and spread with filling.
Heat oven to 375°. Melt butter. Beat eggs and add sugar. Beat in butter, corn syrup, molasses, lemon juice, vanilla and salt. Add pecans. Pour into pie shell and bake 20 to 30 minutes or until set.
Preheat oven to 450°. Place all ingredients in a plastic bag; shake to coat. Empty into a 13 x 9-inch pan. Bake 40 to 50 minutes until tender, stirring occasionally.
Preheat oven to 400°. In large bowl, combine flour, sugar, baking powder and salt. Stir in milk, oil and egg until blended. Fold in cranberries, nuts and orange peel. Spoon into greased muffin tin or use paper liners. Bake 20 to 25 minutes or until toothpick comes out clean. Serves 12.
Cook and drain macaroni shells. In a large bowl, combine mayonnaise, sour cream, dill, mustard and garlic. Add macaroni, radishes, corn and green pepper. Toss the salad. Add the cayenne pepper, salt and pepper to taste. Chill the salad, covered, for at least 2 hours. Garnish with the dill.
Mix cake mix, sugar and oil together. Add eggs one at a time, beating well after each one. Add sour cream last and mix well. In separate bowl mix brown sugar, cinnamon and nuts. Place 1/2 of batter mixture in bottom of pan. Put cinnamon mixture on, then pour in rest of batter. Bake in Bundt or tube pan at 325° for 1 hour and 10 minutes.
Heat water, sugar, oleo, dates, cinnamon and cloves until oleo melts; stir. Cool. Add flour and soda sifted together. Mix well. Add nuts. Pour into greased and floured tube pan. Bake for 1 hour at 325°. Makes 2 loaf pans.
Cook and devein shrimp according to directions. Saute onions with 1 stick oleo. Add 6 tablespoons of plain flour. Add tomatoes and juice. Add 3 tablespoons curry. Serve over rice.
Spread ingredients on the canned biscuits pressed flat. Fold biscuits together and press edges together with a fork (like a fried pie). Bake at 375° for 15 minutes.
In a large mixing bowl, combine yeast and 2 cups flour. In 4-cup glass measure, combine milk, sugar and shortening. Heat, uncovered, at High in microwave for 1 1/2 to 2 minutes (until warm and shortening begins to melt). Add to dry mixture in bowl and add egg. Beat at low speed with mixer for 30 seconds, scraping bowl constantly. Beat 3 minutes at high speed. By hand, stir in remaining flour to make a soft dough. Place in oiled bowl, turning once to completely oil surface. Cover and chill for 2 hours. Let rise once; roll out and make into rolls. Bake in a preheated oven at 400° for 15 to 20 minutes until golden brown. Brush with softened butter.
In large skillet, saute squash and onion in butter until tender. Add milk, green chilies, salt and pepper. Cover and cook over low heat 15 minutes. Pour into casserole dish; sprinkle with cheese. Cover and let stand several minutes until cheese melts.
Mix in heavy 2-quart saucepan the sugar, milk, marshmallows, butter or margarine and a few grains of salt. Cook, stirring constantly, over medium heat to a boil (bubbly all over). Boil and stir 5 more minutes. Remove from heat. Stir in until completely melted the semi-sweet chocolate pieces. Stir in nuts and vanilla. Spread in an 8-inch pan.
In a trifle bowl (a glass bowl with tall straight sides), layer 1/2 of the cake cubes and 1/2 of the orange slices. Pour 1/2 of the sherry over that. In order, layer 1/2 of the jello cubes, pudding, pecans and whipped cream. Repeat layers putting remaining pecans on top of last layer of whipped cream. Refrigerate for 4 hours before serving.
Mix together all but Cheddar cheese. Put in a cake pan or casserole dish and top with cheese. Heat in oven until hot (or great to do in the microwave). Serve with Doritos or nacho chips.
Brown ground beef. Drain. Add onion and green pepper and cook until tender. Stir in remaining ingredients except sour cream. Cover and simmer 20 to 25 minutes. Stir in sour cream and cook until thoroughly heated (do not boil).
Combine liquids, pour over bread to make dough. Mix well. Press into pie tin. Bake at 400° for 10 minutes. This equals one bread.
Mix all ingredients in a large bowl. Pour into greased and floured tube pan and bake for 1 hour at 325°.
Combine first 9 ingredients. Mix mayo with water. Add chicken mix. Fold in egg slices. Place in greased 9-inch square pan. Bake at 450° for 25 to 30 minutes. Top with potato chips. Return to oven for 5 minutes. Serves 6 to 8.
Mix all ingredients together and bake at 350° for 40 minutes. Spread with thick, sweetened spiced applesauce between layers and on sides after cake is cooled.
For each person: Put 1/2 cup of Fritos in serving bowl, 3/4 cup hot chili and 1/4 cup grated cheese. Ready to eat!
Saute bell pepper, onion and celery in nonstick frypan. Remove from fryer and fry sausage until crumbly; drain on paper towels. Combine all ingredients in a covered saucepan and simmer 20 minutes. Serve with green and yellow vegetables.
Cook the potatoes and carrots in boiling water until tender. Drain. Saute bacon until crisp. Drain on paper towels and crumble. Saute onion and celery until tender. Combine potatoes, carrots, onion/celery mixture, bacon and milk in pot. Simmer for 30 minutes. May also add cheese as desired. Makes about 2 quarts or 8 (1 cup) servings.
Add the olives, onions, artichoke hearts, mayo and curry powder to the rice. Toss and chill.
Heat first four ingredients slowly to boiling and cook, without stirring, to 242° or until a small amount dropped from tip of spoon spins a long thread. Pour syrup slowly into stiffly beaten egg whites, beating constantly. Beat until cool and thick enough to spread. Add vanilla. Will frost one 9 x 9-inch cake.
In large bowl, crumble biscuits and toast. Precook onion and celery in boiling water until softened; drain, then add to biscuits. Add egg (beaten), melted butter, salt and baking powder. Slowly add broth or stock until pouring consistency. Can add pepper, celery seed or poultry seasoning for added taste. Pour into buttered glass dishes no more than 1 1/2 inches thick. Bake at 375° for 35 to 45 minutes until edges brown.
Mix peas, soup, chestnuts and onion together. Pour into greased baking dish. Pour melted oleo, crumbs and cheese evenly over top. Bake at 400° for 15 minutes.
Bake at 450° for 30 minutes in an iron skillet. May add Cheddar cheese and hot peppers for Mexican style.
Brush the inner sides of the pita circles with the melted butter and honey. Sprinkle with the toasted sesame seeds and broil 1 minute or until top begins to brown. Bread should become crisp. Serve hot or cold.
Mix all ingredients in a large bowl. Roll into medium-size balls. Bake at 400° for 15 minutes.
Put chilies on the bottom of a 9 x 9-inch pan. Cover with eggs and then cheese. Bake at 350° for 30 minutes. Set out for a few minutes. Cut into small squares and serve on Triscuits.
Melt margarine; stir in sugar. Add eggs, vinegar, pecans, raisins and coconut. Mix well by hand. Pour into unbaked pie shell. Bake for 50 minutes at 300°.
Cream butter and sugar. Blend in egg, syrup and extract. Stir together flour, soda, cream of tartar and 1/4 teaspoon salt. Stir into creamed mixture; stir in nuts. Shape dough into 9-inch roll. Wrap in waxed paper. Chill well. Cut into 1/4 inch slices. Place on ungreased cookie sheet. Lightly press a well drained red cherry half in center of each cookie. Bake at 375° for 10 to 12 minutes.
Cream margarine and sugar. Add salt, nuts and flour. Roll into small balls and place on ungreased cookie sheet. Bake about 15 minutes or until brown in 300° oven. Let cool and roll in powdered sugar.
Grind one pound bologna (can add boiled eggs). Add sweet pickle relish or pickles or olives, enough mayonnaise to make a spread for sandwiches. Put between bread. Cut off crust and cut into small bite size sandwiches (can stack with cheese).
Saute onion with butter and seasoning. Add cream of chicken soup and water. Add 1/2 cup of melted Cheddar cheese. Cut up chicken breasts. Put egg noodles in oven dish. Pour sauce on top of noodles. Add 1 cup grated Cheddar cheese. Bake in oven for 30 minutes.
Combine egg with water; set aside. Combine Parmesan cheese and breadcrumbs; set aside. Place each piece of pork between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dip pork in egg mixture and dredge in crumb mixture.
Mix Cool Whip, yogurt and dry gelatin. Spoon into pie crust. Refrigerate several hours before serving.
Blend the dry onion soup mix and 1 cup hot water; simmer for 10 minutes. Add the green beans and mushrooms and heat. Serves 4.
Dissolve sugar and Kool Aid in small amount of warm water; add lemon juice and pineapple juice. Add enough water to make 2 gallon.
Arrange slices of ham in buttered, flat casserole. Peel and chop apples. Mix with raisins and brown sugar. Spoon over ham in casserole. Top with second slice. Pour apple juice over all. Bake at 400° for 30 minutes, basting several times.
Dissolve sugar in boiling water. Add rest of ingredients and freeze. Thaw until slushy before serving.
Combine all ingredients in a bowl and mix well. Store mixture in an airtight container. Be sure to stir well before use.