HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Lightly grease baking sheet. Mix all ingredients; knead for 1 minute. Shape into 1 1/2 inch balls. Bake 25 to 30 minutes; drain.
Slice fresh or frozen strawberries, reserving a few for garnish. Crush about half. Drain, if using frozen, reserving juice. Make 5 cups of whipped topping. Butter one side of 8 to 12 trimmed slices of white bread; sprinkle with sugar. Measure 1/2 cup juice from berries. Set aside.
Mix together. Grease and flour tube pan. Put 1/3 of batter in. Lay in apples. Sprinkle with sugar and cinnamon. Put in rest of batter. Sprinkle with sugar and cinnamon. Then bake at 350° for 1 hour and 15 minutes. Test with cake tester. May need to bake longer.
Soften margarine. Add sugar and eggs. Gradually mix in flour, soda and powder. Fold in mashed bananas. Add nuts. Bake at 350° for 1 hour.
Cut cake into bite-size pieces. Place in a 9 x 13-inch dish. Dissolve Jell-O according to package. Pour over cake. Place in refrigerator until jelled. Pour over strawberries and serve with light Cool Whip.
Brown hamburger and onion; drain. Stir in soups, water and rice or barley. Place in large casserole or 9 x 13-inch pan. Bake at 350° for 45 minutes, uncovered.
Beat eggs in large mixing bowl with electric mixer until frothy Gradually beat in sugar, then the oil. Combine all dry ingredients by sifting together in small bowl. Add 1/2 the zucchini, then 1/2 the flour mixture. Repeat. Stir in nuts and vanilla. Pour into 2 greased loaf pans. Bake at 350° for about 55 minutes. Let cool 10 minutes in pan and then remove to cooling rack to completely cool before slicing.
Cook beef and onion until beef is browned. Drain grease and add remaining ingredients. Simmer 30 minutes, stirring occasionally.
Desserts are one of the easiest parts of our diet to make low-fat. All you need to know are the tricks of substitution and modification. When you learn to make some easy changes, the possibilities are unlimited. Plain yogurt, buttermilk, low-fat cottage cheese, cream cheese spread, Egg Beaters, Butter Buds, Grape-Nuts cereal, etc. The list could go on and on. You can even use cocoa as a substitute for chocolate. Experiment with low-fat substitutions and you will be in for a "sweet" surprise!
Just layer a 9 x 12-inch baking pan with peaches (chop up a little). Spread cake mix on top, dry. Pour margarine on cake mix. Spread coconut and pecans on top of margarine. Bake at 325° for 55 to 60 minutes.
Put rabbit pieces in a large Dutch oven and cover with the water. Add salt and bring to a boil. Skim off any scum that rises to top. Reduce heat and simmer 2 to 3 hours. Add onion, garlic, bay leaf, thyme and any leaves off celery and green parts of leeks. Simmer for 1 hour longer. Remove rabbit pieces from water and set aside. Remove bay leaf, leek greens and celery leaves and discard. Add potatoes, slice white parts of leek and add them. Put turnips, carrots and celery in pot. Remove rabbit meat from bones and return to pot. Bring to a boil. Reduce heat to simmer for 20 minutes. Add chopped parsley. Serves 4 to 6.
Hold chocolate chips aside for topping. Mix sugars together. Add margarine, then peanut butter. Add beaten eggs and water. Mix dry ingredients together. Add liquid mixture, then add 1 bag of chocolate chips. Bake at 350° for 20 to 30 minutes in greased jelly roll pan.
First, you make a roux! Heat oil in a large heavy pot. Stir in flour. Stir constantly over low heat for about 20 to 30 minutes until roux is a medium brown color. Add onion, celery, bell pepper and green onion. Saut until limp. Add garlic, tomato sauce, tomatoes, bay leaves, black pepper, thyme, basil, salt and cayenne. Cook 15 minutes. Add Worcestershire and water; bring to a boil. Add shrimp and simmer about 30 minutes. Serve over rice. This dish improves upon resting several hours.
Boil chicken. Skin and debone. Cut up in small chunks. Heat all this together. Put crushed tortillas in bottom of pan. Layer chicken on top, then heated soups and top with cheese. Cover with foil and bake at 350° for 45 minutes in 8 x 12-inch baking dish. Makes 8 to 10 servings.
Put onion, tomato, chilies and garlic in pot with chicken stock; cook until tender. Remove from heat; slowly stir in white sauce, then milk, stirring constantly. Add salt, pepper and cheese. Simmer slowly over low heat until cheese melts. Serve immediately. Makes 6 servings.
Combine sugar, Karo syrup and water in saucepan. Bring to a boil. Stir often over medium heat. Boil until 310° on candy thermometer or until candy crackles in cold water. Add flavoring and food coloring. Put in buttered cookie sheet. When it starts to harden, cut with kitchen scissors. Or, for a fast and easy way, use a pizza cutter and snap pieces apart. For the finishing touch, put candy in powdered sugar. It will also keep it from sticking together.
Mix all ingredients except pecans well, then add pecans and vanilla. Pour mixture in pie shell. Bake at 375° until center is set when gently shaken, approximately 30 to 35 minutes.
In 3-quart saucepan, heat oil; saute garlic until golden brown. Add remaining ingredients; simmer 15 minutes. Serve over pasta, meatballs or chicken.
Cut the Italian bread lengthwise. Spread a thin layer of mustard on the bread. Cover the mustard with pizza sauce. Layer the ham, sandwich pepperoni and Mozzarella cheese. Top with pepper slices. Spread pizza sauce on bread top. Place bread top on bottom and wrap with aluminum foil (tightly). Bake in preheated 350° oven for approximately 30 minutes.
In saucepan, combine Jell-O and cranberry sauce. Heat and stir until almost boiling. Stir in pineapple and ginger ale. When fizz stops, pour into mold and chill.
Mix well and form into small meatballs. Brown in vegetable oil. Add 2 jars La Choy sweet and sour sauce. Simmer 1/2 hour. Best when done a day ahead.
Cook rice until done and rinse. Whip the cream until stiff. Mix rice, crushed pineapple and cream. Add sugar to taste. (This has been in the family for many generations.)
Cream the butter and sugar. Add remaining ingredients in order except egg whites. Beat egg whites and add last. Bake in a shallow pan, never a loaf pan, at 375° for 25 to 35 minutes. Test at 25 minutes. Cut in squares when cool. Cake requires no frosting.
Cook chicken until done. Remove bones and skin. Place chicken in bottom of baking dish. Save broth. Mix soup and milk and pour on top of chicken mixture. Mix dressing with broth. Spread on top. Bake at 350° for 35 minutes until brown and bubbly. A small amount of sage may be added.
Butter or grease 9 x 13-inch pan. Put 1/2 of bread in bottom of pan. Put cheese, onion and ham on top. Use remainder of bread. Beat eggs, milk and salt. Add mushrooms to mixture. Pour over top. Refrigerate for 12 hours. Bake 45 minutes at 350°, covered. Remove cover. Bake 15 minutes more.
Mix powdered sugar, whipped cream and vanilla. Add pineapple and marshmallows, nuts and cherries.
Mix all ingredients. Bake at 350° for 1 hour or until done. Immediately after removing from oven, pour 1 cup sugar, 1/2 cup water and 1 teaspoon coconut flavoring that has been boiled for 1 minute while cake is still in the oven.
Saute bacon, bell pepper, onion and celery until soft. Remove from heat. Add 3 ounce package cream cheese and mix together well. Stuff into mushroom caps. Place on cookie sheet and add 1/4 cup water to pan. Sprinkle with salt and pepper. Bake at 350° for 10 to 15 minutes.
Brown meat and onion in oil in large pan. Add remaining ingredients. Cook until beef is tender. Slightly thicken sauce if necessary when cooked. Serve over noodles.
Add lemon Jell-O, lime Jell-O and 2 cups boiling water together. Blend well and let set. Refrigerate. Cream the cream cheese, Eagle Brand milk, pineapple and juice, nuts and oranges. Mix well and let set. Add to top of Jell-O. Refrigerate and serve.
Preheat oven to 350°. Blend all ingredients except chilies, then add the chilies. Pour into buttered 9 x 13-inch baking dish. Bake 35 minutes or until lightly brown on top and firm.
Mush green tomatoes, sugar, onions and peppers. Put in enameled saucepan. Put in ground vegetables and remaining ingredients. Simmer 1 hour. While still steaming hot, spoon into sterile pint jars and seal. Makes 6 to 8 pints.
Lay half of chilies on bottom of greased square baking pan. Cover with half of the tortilla strips, half of the cheese and all of the tomatoes. Repeat layers with remainder of chilies, tortillas and cheese. Beat together eggs, milk and seasonings. Pour evenly over casserole. Sprinkle with paprika. Bake in 350° oven for 40 minutes or until puffy and set in center. Let stand 10 minutes before cutting.
Wrap two bacon strips around each chicken breast and place in baking dish. In a small bowl, combine remaining ingredients. Pour over chicken, coating all of the chicken. Cover and refrigerate overnight. Drain and keep marinade. Bake at 325° for 50 to 60 minutes, basting with marinade.
In food processor, blend first 2 ingredients. Serve with veggies or chips. Makes a delicious low-fat, no cholesterol appetizer or dressing.
Grate 2 teaspoons zest and squeeze 2 tablespoons from lemon; reserve. Over high heat, bring large pot of water to boil. Add beans; cook until tender, 6 minutes.
Place in 9 x 13 greased pan and bake for 1 hour at 325°.
Put meat in a Dutch oven, fill with water, and let boil. Skim off foam; add tomatoes, onion and celery. Let simmer as you do for vegetable soup. In a Dutch oven, smother cut corn in margarine until tender. After soup has simmered about 1 hour, and meat is tender, add corn and simmer another half hour. Serves 6.
Mix ingredients in top of double boiler. Heat and stir until melted and smooth, then cook for 30 minutes, stirring every 10 minutes. Makes 2 1/2 pints.
Beat cottage cheese; add dry jello, Cool Whip, pineapple, marshmallows and drained mandarin oranges. Pour into 9 x 13-inch dish and chill.
Soften butter. Cream butter, oil and sugar. Beat well. Add eggs one at a time. Beat well after each. In separate bowl, add flour and salt. Mix milk with 1/4 cup water in measuring cup. Add flour and milk, alternating each to creamed mixture; blend well. Add flavoring. Bake in greased and floured tube pan. Put in cold oven. Turn to 325°. Bake 1 1/2 hours or until done.
Arrange peaches in buttered 13 x 9-inch pan. Combine strawberry and peach jello and cinnamon in a small bowl. Sprinkle about 3/4 of the mixture evenly over peaches and dot with butter. Prepare cake mix as directed on package. Pour 3/4 of the batter into pan. Stir remaining jello mixture into remaining cake batter. Blend well and pour into pan. Zigzag spatula through batter to marble. Bake at 350° for 45 minutes or until cake tester inserted in center comes out clean. Cool 5 minutes in pan, then invert onto serving platter and cool.
Melt butter, mustard, poppy seed and Worcestershire sauce. Split rolls and spread with butter mixture. Put desired slices of ham and cheese on each roll. Wrap each roll in foil and bake at 400° for 15 to 20 minutes.
Bake cake according to directions. Cool. Mix vanilla pudding, milk and cream cheese until thickened. Spread over cake. Spoon pineapple on top. Cover with Cool Whip and top with crushed nuts.
Mix all ingredients. Cook in crock-pot on low heat, 14 to 15 hours.
Combine beets and onion. Set aside. Combine remaining ingredients in a saucepan. Simmer 10 minutes. Stir in beets and onion; simmer 5 to 10 minutes. Yield: 4 to 6 servings.
Scald milk. Sift in cornmeal slowly while stirring and cook until thickened. Add salt, sugar, shortening and beaten egg yolks. When thoroughly blended, add the baking powder and fold in the stiffly beaten egg whites. Turn into a well-greased 1 1/2-quart baking dish and bake in hot oven (400°) for 20 to 25 minutes. Serve with a spoon from the dish in which it was cooked. Serves 6.
Beat oil, sugar and eggs. Add coconut, apples, pecans and vanilla; beat. Add flour and soda; mix. Grease and flour tube pan. Bake at 350° for 1 hour and 10 minutes.
Cut potatoes in half lengthwise; scoop out center, leaving 1/4-inch shell. Deep-fry shells in 375° oil for 2 to 3 minutes or until golden brown; drain. Place on cookie sheet. Top with cheese; broil until cheese melts. Top with remaining ingredients.
Mix, stir and heat sauce until butter is melted. Grease inside of brown paper bag. Preheat oven to 450°. Dip chicken in sauce and place in paper bag, folding tightly and place bag in roaster. Cook for 15 minutes at 450°. Reduce heat to 350° and cook 1 1/2 hours.
Place ingredients in oiled casserole in order listed. Bake at 350 degrees for 45 minutes. Serves 4-6.
Heat oven to 350°. Grease and flour a 9 x 13-inch pan. Melt peanut butter and oleo over hot water. Add remaining ingredients and stir until blended. Bake for 25 or 30 minutes. Cool and cut in squares. Delicious.
Dissolve German chocolate in hot water. Mix first 5 ingredients. Take out half of it for icing. Add remaining ingredients. Mix good and bake in 3 layers in 350° oven for 30 minutes. Cool and cover with icing.
Mix flour, cocoa and sugar together. Add milk. Stir and cook until it begins to thicken. Add butter. Take 3/4 cup mixture out and mix in egg yolks, then add this back to mixture. Cook 2 more minutes. Take off heat and add 1 teaspoon vanilla. Pour in baked pie shell.
First wash and cut up tomatoes. Let stand in a colander 15 to 20 minutes to drain. In a 10-quart Dutch oven, combine tomatoes, brown sugar, salt and pepper. Bring to a boil, stirring occasionally. When cooked, puree through a food mill. Return puree to pan. Add onions, parsley, thyme, oregano, basil, garlic and bay leaves. Boil gently uncovered for 1 1/2 to 2 hours or until thick.
Cook cranberries and water until skins pop. Add sugar; boil 5 minutes. Add jello; stir and chill. Cut apple, celery, nuts, pineapple and orange juice. Add to cranberry mixture and chill.
Mix sugar, vinegar and spices; bring to a boil. Add cucumbers, pepper and onions. Boil for 2 minutes, then can and seal.
Dissolve yeast and 2 tablespoons sugar in lukewarm milk. Add 3 cups flour. Beat smooth and let rise. Cream shortening, rest of sugar and eggs. Add to yeast. Add salt and rest of flour to make soft dough. Let rise.
Brown ground beef with taco seasoning mix. Drain excess fat, if needed. Add corn, about 1/3 cup if desired, and mix it with ground beef. Put meat in a small Dutch oven. Prepare enough mashed potatoes to cover meat (1 to 2-inches). Bake at 350° until it bubbles and potatoes start to brown. Scoop out portions and sprinkle with cheese.
Melt oleo. Add sugar, flour and nutmeg. Add eggs, buttermilk and vanilla. Bake 45 to 50 minutes at 350°. Cool completely before serving.
Make sure potatoes are well chilled, then toss with remaining ingredients. Add salt and pepper. Refrigerate overnight.
Mix flour, sugar, oleo and nuts; bake in a 9 x 12-inch pan at 350° for 15 minutes.
In a small skillet, saute pecans in butter 2 minutes. Cool. In a saucepan combine cocoa and water; bring to a boil over medium heat, stirring constantly. Remove from heat; stir in Eagle Brand condensed milk and vanilla. Pour into a 9 x 9-inch pan and freeze until mushy. In a large bowl, beat cream until stiff. In a small bowl whip chocolate mixture and fold into whipped cream. Blend in pecans. Return to square pan; cover and return to freezer. Stir frequently during first hour; freeze until firm.
Stir flour, baking soda, salt and baking powder together. Cream shortening; add brown sugar gradually, beating well after each addition. Add well beaten eggs, milk, melted chocolate and vanilla; mix well. Blend in dry ingredients; fold in nuts. Drop by teaspoonfuls onto a greased cookie sheet and bake in a moderate oven (375°) for 10 to 12 minutes.
Place 4 bread slices on bottom of greased 8-inch square baking dish; top with broccoli, ham, onion and remaining bread. Gradually add eggs and milk to 2/3 cup of cheese spread, mixing well until blended. Pour mixture evenly over bread. Cover and refrigerate 1 hour. Bake at 350° for 40 minutes. Top with remaining cheese spread. Let stand for 10 minutes before serving.
Mix margarine, flour, and sugar. Spread in bottom of ungreased 9 x 13 inch pan. Bake at 350° F for 10 minutes (not until completely done).
Preheat oven to 350°. Grease 2-quart casserole. In a mixing bowl, blend soup, cheese, pimentos, salt and mustard. Add macaroni; mix well. Pour half of the macaroni mixture into casserole; cover with eggs. Top with remaining macaroni mixture. In small bowl, mix butter and crumbs or use "Italian bread crumbs." Sprinkle on macaroni mixture. Bake in preheated oven for 40 minutes.
Mix together first 4 ingredients until crumbly. Sprinkle evenly over 3 cups blackberries. Melt butter and pour over flour mixture. Bake at 375° for 35 minutes.
This is so easy. Do not brown meat. Put all ingredients in a covered Dutch oven. Bake for 3 hours at 325°. Stir occasionally. Serve over mashed potatoes. Serves 6 to 8.
Put butter and 3/4 cup sugar into a mixing bowl. Blend them thoroughly with a wooden spoon. Stir in egg, cream of tartar, baking soda and flour. Preheat oven to 400°. Put the cinnamon and tablespoon sugar into a separate saucer, and mix together; set aside.
Crumble Oreo cookies in blender. Prepare packages of vanilla pudding and blend into Cool Whip. Mix together cream cheese (softened), margarine (softened) and sugar. Fold everything together except Oreo cookies. Then layer pudding, Oreos, pudding, etc. Should be 4 to 5 layers. Layer into plastic flowerpot, top with silk flowers, gummy worms and serve with trowel. Keep refrigerated until ready to serve.
Mix ground meat, pork sausage, eggs, soup mix, bread crumbs nutmeg and cream. Form into balls. Fry until golden brown. Pour off excess fat.
Grill sliced eggplant, sliced yellow squash, zucchini, red onion, yellow pepper, red pepper and sliced tomatoes. When almost cooked through, add a little Italian seasoning, thyme and curry powder.
Put sweet milk in small bowl and dip 2 or 3 cookies at a time in milk. Place in pan or dish as if you were making banana pudding. Put a layer of cookies and a layer of Cool Whip until all is used up. Refrigerate for several hours. This will keep well several days in the refrigerator.
Cook meat until well done (meat leaves the bone). Grind meat; set aside. Put onions and potatoes through food grinder; add to the broth. Cook until well done. Add meat and other ingredients. Cook over low heat until done and thick, about 2 or 3 hours.
Brown as many pork chops as needed (season lightly with salt as soup is salted). When browned, place a large slice of onion on each chop and 1 tablespoon rice (uncooked) on onion. Pour soup over all. Place potatoes on top and let simmer until rice and potatoes are done.
Heat oil in frying pan. Add onions and meat; brown well. Put into casserole. Mix tomatoes, carrots, rice and seasonings. Pour over beef and onions. Add hot water to cover all ingredients. Cover and cook in slow oven at 275° for 3 hours. Add more water, if necessary.
Wrap onions in tinfoil with a pat of margarine and salt and pepper. Place on grill for 1/2 hour to 45 minutes, until tender.
Combine sugar, oil, eggs, water and pumpkin. Mix in mixer. Combine flour, baking soda, cinnamon, nutmeg and salt. Add to pumpkin mixture and mix well. Add pecans and raisins. Pour into greased large Bundt pan or four 1 pound greased coffee cans. Bake 1 hour in 350° oven. Cool 15 or 20 minutes, then remove from pan.
Combine ingredients and put into 9 x 13-inch greased casserole. Refrigerate overnight. Remove from refrigerator one hour before cooking. Bake at 350° for 1 1/2 hours.
Cook vegetables according to directions on package. Place in buttered casserole dish. Cover with water chestnuts, onions and celery. Mix mayonnaise and cheese; spread on top. Crush crackers; mix with melted margarine. Place this on top and bake at 350° for 30 minutes. Serves 8 to 10.
Preheat oven to 350°. Wrap each oyster or scallop, prune or mushroom in half-slice bacon. Secure with wooden picks. Arrange in shallow baking pan. Bake for 15 to 20 minutes. Serve with or without wooden picks and garnish with leaf lettuce. Makes 4 servings.
Saute onions in butter until clear. Chop mushrooms and add to onions. Add the flour, broth, garlic and rice. Cook approximately 20 minutes and enjoy.
Sift together flour, baking powder, spices and 1/4 teaspoon salt. Combine egg yolks, pumpkin, cooking oil, sweetener and orange peel. Beat until smooth. Wash beaters.
Peel, section and slice fruit. Peel and dice avocado. Dice onions and drain olives. Mix all together and enjoy.
Mix cherries, pineapple, juices, sugar and flour together and cook until thick. Dissolve jello in hot water and add to mixture. Allow to cool. Add vanilla, bananas and pecans and pour into graham cracker pie crust. Top with cool whip and chill.
Mix flour, salt and baking powder together in bowl. Next add oil and water to dry ingredients. Knead 5 minutes, forming a round ball. Make small balls of dough to roll out like tortilla rounds. With knife, cut 4 wedges out of each ball of dough. Deep fry in skillet both sides until brown. Sprinkle with sugar and cinnamon. Eat! Very delicious!!
Make a mixture of first 5 ingredients. Slice onions and cucumbers. Mix real good and then fill jar. Heat mixture until dissolved and pour over onions and cucumbers in jar and seal. Keep in refrigerator.
Mix all ingredients with your hands and place gently, do not pack, in lightly greased 13 x 9-inch baking dish. Bake at 350° for 35 to 40 minutes, uncovered. Serves 6 to 8.
Cream butter and sugar together until light and fluffy. Add beaten eggs and mix well. Clean sides and bottom of the bowl with spatula.
Wash wild rice and add to 2 cups salted boiling water. Cover and reduce heat. Cook until tender, stirring occasionally. (This may take as long as 1 1/2 hours; start checking after one hour.)
Heat oil in skillet; fry each tortilla until crisp. Drain. Have the shelled eggs ready to slip in pan. Cook until whites are set. Season with salt and pepper. Place one egg on each tortilla. Heat salsa; pour over eggs and top with cheese. Serve with refried beans and a mound of chorizo. Serves 2 to 4.
Mix everything, except pecans, and pour into pie shells. Sprinkle nuts on top. Bake 8 minutes at 425°, then 20 minutes at 350°. Freezes well.
In a skillet, heat oil and 2 tablespoons of butter over medium heat. Cook steaks for 6-7 minutes on each side or until done as desired. Remove beef to a serving platter and keep warm. To pan juices, add mushrooms, onions and remaining butter. Saute until tender. Add flour, salt and pepper. Gradually stir in broth until smooth. Bring to a boil and stir for 2 minutes. Spoon over the steaks. Serve immediately.
Preheat oven to 250°. Spread cream cheese in bottom of cake pan. Smooth chili over cream cheese. Chop green pepper and onion stems. Sprinkle over chili to taste. Cover with Velveeta cheese. Bake at 250° until cheese is melted.
Fluff kraut. Mix peppers, celery, onion and pimentos. Sprinkle sugar over all ingredients. Do not stir. Cover tight and leave out overnight. One hour before serving, stir well.
Slice apples and put in bottom of pie plate. Mix remainder of ingredients in a small bowl. Pour mixture over apples; distribute mixture to edges evenly. Dot with butter and cinnamon. Sprinkle with 3 tablespoons water. Bake at 350° for 30 minutes. Chill if cake sits for more than 12 hours. Can be served with milk or ice cream.
Put in buttered dish; add 2 tablespoons butter cut in pieces. Sprinkle Stove-Top on top. Bake in 350° oven for 40 to 45 minutes.
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 to 20 minutes or until tender. Drain; mash potatoes. Beat in the cream cheese, sour cream, milk, garlic, salt and chives; beat until well blended. Transfer to a greased shallow 3-quart baking dish. Drizzle potatoes with butter and sprinkle with paprika. Bake, uncovered, at 350° for 30 to 35 minutes or until edges are bubbly and potatoes are heated through. Yield: 8 servings.
Stir first 3 ingredients together in a large pan until mixed. Set on hot fire (medium heat) and stir constantly with a wooden spoon. Boil until it will form a medium soft ball in cold water. Remove from fire and stir until cool. Add nuts and vanilla and continue stirring until almost cold. Pour into a buttered pan. Makes 5 lb. fudge.