HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add egg. Beat well. Add sifted dry ingredients and nuts. Mold in long rolls. Refrigerate. Slice when chilled. Place on cookie sheet. Bake for 8 or 10 minutes at 425°.
Mix and boil rhubarb, sugar, water and pineapple for 20 minutes, then add jello and mix until jello is dissolved. Pour into small containers and freeze.
In medium saucepan, gradually blend milk and pudding mix. Add egg yolks and 1 teaspoon vanilla, beating with mixer until smooth. Cook, stirring constantly, until pudding comes to a full boil. Remove from heat. Cover with foil or plastic wrap and cool thoroughly, about 20 to 30 minutes. Fold in whipped cream to which remaining vanilla has been added.
Add first 4 ingredients until butter melts. Beat in eggs and rest of ingredients. Pour into pie shell. Put walnuts on top. Bake at 375° for 40 to 45 minutes or until top is firm.
Mix butter and sugar until creamy. Add all other ingredients and mix well. Pour into pie shell. Bake for 15 minutes in a 400° oven. Reduce heat and continue baking for 30 minutes in a 350° oven.
Combine the first 8 ingredients. Beat at medium speed 1 minute. Add eggs, one at a time. Beat well. Pour half of mixture into greased and floured Bundt pan. Combine last 3 ingredients. Sprinkle over batter. Top with remaining batter. Bake at 350° for 1 hour. Frost with Cream Cheese Frosting.
Put oil in frying pan. Let it get hot. Cut center out of biscuits. Slowly drop biscuits in oil and let brown on both sides 5 minutes altogether. Cool and roll in sugar.
Mix all ingredients together except biscuits, butter and corn meal. Place mixture in casserole. Bake 10 minutes. Dip biscuits in melted butter, then in corn meal. Arrange around the casserole, then bake 20 to 30 minutes.
Beat egg yolks with sugar, flour, cream and vanilla. Put rhubarb in pie crust. Pour mixture over rhubarb; dot with butter. Bake at 375° for 3/4 hour. Cover with meringue made from egg whites. Brown.
Boil all ingredients, except noodles and tomatoes, until tender, about 2 hours on low heat. Take chicken out of broth and cool. Debone chicken. Tear in small pieces and return to broth.
Combine dry ingredients and set aside. Cream butter and sugar. Add eggs and vanilla. Beat until fluffy. Add dry ingredients, chocolate chips and nuts. Spread into a 10 x 15-inch pan. Bake at 350° for 25 to 30 minutes.
Cook macaroni as directed on box and drain. Add remaining ingredients and mix. Store in refrigerator overnight, toss and serve.
Cream cream cheese, sugar and peanut butter. Slowly add 1/2 cup milk and mix well. fold in 1 9oz. carton cool whip. Pour into crust and freeze. Serve frozen.
With sharp knife, remove core from cabbage. Discard wilted leaves. Immerse cabbage in boiling salted water for 5 to 7 minutes, removing leaves as they become tender. Drain well; cool. Preheat oven to 325°. Trim main leaf stems. Fry onion until golden brown. In a large bowl, combine onion, beef, pork, rice, salt and pepper. Spread a cabbage leaf flat. Place 2 to 3 tablespoons filling on leaf near base. Fold bottom of leaf over filling, then sides toward center. Roll tightly. Fasten with toothpicks. Repeat with remaining filling and cabbage leaves. Place golabki in buttered frypan, seam side down. Cook over medium heat until browned, 8 to 10 minutes, turning once. Arrange golobki, seam side down, in medium roasting pan. Combine flour and bouillon in closed container. Shake well. Mix with tomato paste. Pour over golabki. Cover and bake 40 minutes until tender. Serves 10 to 12.
Place buttermilk in shallow bowl. Combine flour, salt and pepper in plastic bag. Dip chicken pieces in buttermilk; place 2 or 3 pieces at a time in bag. Shake to coat. In a large, deep frying pan, place oil and heat at 375°. Add chicken pieces (do not crowd); cook until golden brown, 15 to 20 minutes. Drain on paper towels before serving. Serves 6.
Beat eggs. Salt to taste. Mix it all together and sprinkle grated cheese on top. Bake at 450° for 30 minutes or at 375° for a longer time and sprinkle cheese on top after it is done.
Mix all ingredients, then form into loaf and place in baking dish. Bake at 350° for 45 minutes, then add glaze and bake another 15 minutes.
Let cream cheese and butter soften; blend well and add remaining ingredients. Spread over cool cake.
Slice cucumbers and onions thin. Mix with salt. Refrigerate overnight (24 hours) in covered container. Drain and rinse. Return to container. Put on sugar and vinegar; stir and let stand 24 hours in covered containers in the refrigerator. Stir well, put in freezer container and freeze.
Lay fish in a single layer in a shallow rectangle or oval 1 1/2 to 2 quart baking dish. Pour lemon juice over. With a fork, mix together carrot, tomato, green onion, mayonnaise, cream cheese, parsley and pepper. Add salt to taste. Mound vegetable mixture equally atop fish. If made ahead, cover and chill up to overnight.
In mixer, cream the cream cheese; then add eggs, sugar and vanilla. Mix well. Line muffin pans with paper liners and place one wafer in each liner. Spoon cream cheese mixture over wafers. Bake at 350° for 10 minutes. Cool, then spoon pie filling over puffs. Refrigerate. Makes 24 puffs.
Preheat oven to 350°. Keeping them separate on a cookie sheet, toast the almonds and hazelnuts for 10 minutes, until lightly browned. Remove from the oven and reduce oven temperature to 300°. Place the hazelnuts in a dry towel and rub to remove the skins. Leave skins on the almonds.
Mix all ingredients in a bowl. Form into 3 to 4 balls. Put oil in a frying pan. Cook meat balls until light brown all over and no longer pink inside (15 minutes).
Place crackers on greased baking sheet. Spoon pizza sauce over crackers. Sprinkle cheese over top and place one pepperoni on to each cracker. Cook at 350° until cheese is melted.
Combine and cream together the sugar, brown sugar, shortening and vanilla. Add beaten egg well, then mix in peanut butter. Sift flour and soda into batch and stir. Form into shape desired on ungreased cookie sheet. Bake at 375°.
Cream lard, butter and sugar. Add eggs, beating well. Combine remainder of ingredients, mixing well. Drop by spoonfuls on greased cookie sheet and bake at 350° until brown.
Into 1-quart jar with tight fitting lid, put sugar and lemon peel; add 1 1/2 cups very hot water. With lid fitted firmly, shake jar until sugar is dissolved. Add lemon juice. Refrigerate.
Combine potatoes, white sugar, 1/4 cup oleo, cinnamon and salt. Put in a 13 x 9-inch glass pan. Combine crackers and brown sugar; sprinkle on top. Drizzle with remaining oleo. Bake at 350° for 30 minutes.
Cook rice and set aside. Melt oleo. Add onion and broccoli. Cook together on stove top until almost done. Add soup, milk, Cheez Whiz and cooked rice. Turn into greased casserole. Bake 20 minutes at 350°.
Bake at 350° for 15 minutes. Makes 6 muffins.
Warm oleo just to soften. Beat in eggs and then sugar. Add mixture of dry ingredients and finally vanilla and nuts. Bake in greased 9 x 13-inch pan at 350° for 20 to 25 minutes. Do not overbake! They will rise some and drop. Remove from oven when "dropped" about halfway to center of pan. Sprinkle with powdered sugar and cut while warm. Store tightly covered.
In a 3-quart saucepan, combine soup, milk, cheese and pepper. Add noodles and chicken or turkey. Over low heat, heat through, stirring occasionally. Garnish with fresh parsley. Makes 4 1/2 cups or 4 servings.
Combine sugar, vinegar, salt and syrup drained from apples. Bring this to a boil, stirring as you add apples. Cook slowly for 20 minutes, stirring occasionally. Add raisins and ginger. Cook 15 minutes, until thick. Chill.
Mix well and set aside to chill. At serving time: Add 2 quarts ginger ale, chilled.
Boil the potatoes until tender. Pour off half the water. Add the margarine, salt and pepper. Mix with electric mixer for 5 minutes. Add milk; mix well. If too thick, add water to consistency you like.
Dissolve gelatin in boiling water. Chill until slightly thick. Fold in whipped cream, blueberries and vanilla. Pour mixture into a 2-quart mold. Chill until firm.
Combine butter, sugar and water in a saucepan and bring to a boil, stirring constantly. Process hot butter mixture with chocolate chips until smooth and blended and chocolate pieces have melted, about 15 to 20 seconds. Add eggs through feed tube while machine is running and process a few seconds longer. Add remaining ingredients and process with 3 or 4 quick on/off turns. Scrape down sides of bowl as necessary. Spread batter evenly in a greased 8-inch square baking pan. Bake at 350° for about 30 minutes. Yield: 25 brownies.
Preheat oven to 350°. Combine lemon juice, vanilla and nutmeg. Roll bananas in mixture, then in cornflakes. Place on cookie sheet and bake 20 to 25 minutes.
Set gelatine in cold water to soak. Place 4 egg yolks in a bowl. Add lemon juice and rind of 1/2 lemon and 1/2 cup sugar. Place in a pan of boiling water, stirring until light, thick and creamy. Remove from fire, but keep in hot water. Add the gelatine and mix well. Add salt to egg whites and beat until stiff. Add 1/2 cup sugar and mix well. Fold egg whites into cooked mixture. Pour into a baked pie shell. Place in icebox several hours. Serve with whipped cream.
Preheat oven to 350°. In large mixer bowl beat condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Refrigerate 1 hour. Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheets. Flatten with fork. Bake 5 to 7 minutes or until lightly browned.
Put the beef cubes, chicken cubes, celery, carrots and cabbage into the 2 cups boiling water. Combine all the above ingredients; simmer for 2 hours.
Heat oven to 450°. Grease and flour 12 x 8-inch baking dish. Lightly brown ground beef in large skillet. Drain. Add garlic powder and seasoned salt, chili powder and tomato paste and mix well. Stir in water. Gently fold in beans and corn. Simmer, uncovered, for 10 minutes, stirring occasionally.
Mix all ingredients, except the cheese, until well blended. Place in a 2-quart, 8 x 12-inch casserole. Bake, uncovered, at 350° for 35 minutes. Sprinkle with cheese and bake 10 minutes more. Serves 8 (really 5 or 6). Very rich but so delicious! Casserole with a salad and bread makes a meal. Do not cook in the microwave, as it softens water chestnuts. You can reheat servings in microwave okay.
Preheat oven to 350°. In heavy saucepan, combine 1 1/3 cups of sugar and cornstarch. Add ReaLemon. In small bowl, beat egg yolks. Add yolks to the ReaLemon mixture. Gradually add water, stirring constantly.
Preheat oven to 325°. Grease 3 loaf pans or an angel food pan. In a large bowl, cream sugar and butter until fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder. Stir in lemon extract and flour mixture. Combine candied fruits and nuts with 1/2 cup flour; add to batter. Pour into prepared pans. For loaf pans: Bake 1 1/2 hours. For angel food pan: Bake 2 1/2 to 3 hours.
In medium saucepan, combine cornstarch, salt, dry mustard and pepper. Stir in milk until smooth. Add margarine. Stirring constantly, bring to boil over medium-high heat and boil 1 minute. Remove from heat. Reserve 1/4 cup cheese for topping. Stir in remaining cheese until melted. Add elbows. Turn into greased 2-quart casserole dish. Sprinkle with reserved cheese. Bake, uncovered, in a 375° oven for 25 minutes or until hot and bubbly. Makes 6 servings.
Cream butter in a large mixing bowl. Add sugar, beating until light and fluffy. Add egg yolk, flour, lemon rind and juice; mix well.
Melt chocolate and butter. Cool and set side. Mix milk, sugar, cornstarch, salt and eggs and add to chocolate mixture. Stir in vanilla. Pour into two unbaked pie shells. Sprinkle 1 cup coconut and 1 cup pecans on top of each. Bake at 375° for 40 minutes.
Drain all beans. Mix together. Add onion and pepper (cut these in rings). Mix vinegar and sugar. Top with pepper and onion rings.
Combine butter and sugar. Bring to a boil over medium heat and boil 3 minutes. Stir in nuts. Line a 15 x 10-inch pan with graham crackers. Spread mixture over crackers. Bake at 325° for 10 minutes. Cut into bars while warm. Yields 24 bars.
Brown the onions and garlic in oil. Add meat; brown over medium heat. Add tomatoes, water, celery and allspice. Stir in mushrooms and stir well. Cook over medium-low heat 1 1/2 hours. One hour after sauce has been simmering, cook the noodles. Stack noodles, sauce, cottage cheese, Mozzarella cheese (in layers). Bake at 350° until sides are bubbly.
In a large bowl, mix 1 cup of flour, sugar, salt and yeast. Combine milk, water and margarine in a 2 cup glass measure. Heat in microwave until liquids are very warm, about 120° to 130°. Gradually add liquids to dry ingredients and beat 2 minutes at medium speed with electric mixer, scraping down sides of bowl occasionally. Add egg and 6 tablespoons flour. Beat at high speed 2 minutes, scraping down sides of bowl occasionally. Remove mixer. Stir in enough flour to make a stiff dough.
Beat all ingredients together for 4 minutes. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Brown pork, bone side down at 425° for 30 minutes. Mix sugar, water, white vinegar and green peppers. Heat on stove until sugar is dissolved. Mix cornstarch, water, paprika and parsley flakes. Add to vinegar mixture. Pour over pork. Reduce temperature to 350° for 30 minutes.
In a bowl, combine the cake mix, ginger and baking soda. Stir in water, molasses and vanilla; mix well. With floured hands, roll into 10 to 12 balls. Place 3-inches apart on greased baking sheets; flatten slightly. Bake at 375° for 13 to 15 minutes or until surface cracks and cookies are firm. Remove to wire racks to cool. Yield: 10 to 12 giant cookies.
Melt the chocolate over hot water. Add the sugar and 2 cups of the hot milk. Cook until mixture is smooth. Soak the bread crumbs for 20 minutes in the other 2 cups of hot milk; combine chocolate mixture with crumbs; add the slightly beaten eggs, salt and vanilla. Pour in greased baking dish. Bake in a slow oven (325°) for 1 hour or until a silver knife inserted comes out clear.
Cream together margarine, white and brown sugar. Add eggs, unbeaten, and blend. Stir in corn flakes and oats. Add dry ingredients, which have been sifted together. Add coconut and vanilla extract. Drop by teaspoon on lightly greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix together the meal, eggs, oil, buttermilk and corn. Stir in peppers and onion. Pour half of batter in a greased skillet or pan. Sprinkle top of batter with half of the Cheddar cheese. Add remaining batter and sprinkle with rest of cheese. Bake at 375° for 30 to 40 minutes.
Season yogurt to taste with dressing mix. Combine ingredients in a plastic or glass container. Shake well. Use as a dip with vegetables or over salads as dressing. Try it with baked potatoes, too! Makes 2 cups.
Place frozen rolls in greased Bundt pan. Sprinkle with pudding and cinnamon. Melt brown sugar and butter, nuts and/or raisins together. Pour over rolls. Cover with wax paper or foil and cloth. Let rise 8 hours or overnight. Bake in 375° oven for 30 minutes. Enjoy!!!!
Cut tomatoes and onions together and cover with scant 1/2 cup salt, then cover with water. Cook 10 minutes and drain well.
Saute onion in butter until transparent. Mix onion with cheese. Stir together egg, cream and dry ingredients. Combine the 2 mixtures. Fill pastry shells 2/3 full. Bake at 350° for 30 minutes. Makes 48 tarts.
Preheat oven to 375°. Saute onion and pepper in 3 tablespoons butter until tender. Add spinach mixture. Combine spinach, onion and pepper with 1 1/2 cups Mozzarella, Ricotta, 1/2 cup Parmesan and egg. Set aside. Melt 1/4 cup butter; stir in flour, milk, cream and remaining Parmesan cheese. Bring to a boil, stirring constantly, until thick. Set aside. Spread spinach mixture over a cooked, dried noodle and roll up. Continue until all mixture is used up. Spread a small amount of cheese sauce in an 8 x 10-inch baking dish. Place rolls in dish; pour over remaining sauce and bake 40 to 50 minutes or until bubbly.
Preheat oven to 350°. Pour oil into 9 x 13-inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients into pan; stir until blended (about 2 minutes). Scrape sides and spread batter evenly in pan. Bake at 350° for 35 to 45 minutes until toothpick comes out clean.
Cut up vegetables in a large bowl. In a medium bowl mix remaining ingredients until creamy. Pour over vegetables and let cool.
Combine ingredients and bake at 300° for 1 1/2 hours for cake pan or 1 hour at 350°. May be cooked in loaf pans. Adjust time and temperature according to pans. Don't overcook. Best banana bread or cake ever.
In a large bowl, combine all ingredients except water. Put into a baking dish. Pour water over top, cover, and bake at 375 degrees until soft, approximately 1 1/2 hours.
Put a scoop of ice cream in between the two cookies. Take about 6 mini marshmallows and put them on the sides of the ice cream sandwich. Skip a spot between the spaces. The marshmallows will stick on the side of the ice cream. Then put the chocolate chips in the empty spaces on the side. Refreeze the sandwich for about 5 minutes, then take it out and enjoy!
Cream butter and sugar in bowl. Add eggs; beat well. Stir in pineapple and bread. Pour into greased 1 1/2-quart casserole. Bake, uncovered, at 350° for 1 hour or until lightly browned. Serve hot or cold. Yields 6 servings.
Popcorn without using oil. Season to taste with any of the following items: chili powder, onion powder, garlic powder, grated Parmesan cheese or cinnamon. If popcorn is sprayed with non-stick vegetable coating while hot, the seasoning will adhere more easily.
Place cut up fryer in skillet. Mix catsup and Coke together. Pour over chicken. Bring to boil; then cover and reduce heat. Simmer 1 to 1 1/2 hours until chicken is tender.
Place meat in glass or clay container, NOT metal. Sprinkle garlic salt on both sides of meat. Mix remaining ingredients and pour over meat to marinate. If meat is frozen, start the night before and let set at room temperature. If it is thawed, start night before and let set in refrigerator that night and put out at room temperature the next day.
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with a fork; add next 7 ingredients, mixing well. Spoon pecan mixture into egg white shells. Garnish with parsley sprigs, if desired.
Brown chops. Combine remaining ingredients and pour over chops. Reduce heat; cook, covered, until tender, about 1 hour. Eat and enjoy.
Preheat oven to 450°. Wash and quarter potatoes. Place in an extra large mixing bowl. Drizzle with oil; toss. Then toss with cheese and seasonings. Place potatoes into a 9 x 13-inch casserole baking dish. Bake for approximately 25 to 30 minutes or until potatoes are fork-tender and slightly browned. Serve immediately. Serves 10.
Combine first 4 ingredients; pour over ice cubes in punch bowl. Add ginger ale. Makes 5 quarts.
In a large pot on medium heat, melt and mix peanut butter, corn syrup and sugar. When melted, mix in and coat Special K. Turn into a 9 x 13-inch pan. Let cool 5 minutes and shape by pressing lightly with spoon into pan. In a double boiler or in a medium pan on low, melt chips together. When smooth, spread on top of bars.
Boil sugar, cocoa, milk and margarine for 1 minute. Remove from heat. Add peanut butter and oats. Stir until mixed. Drop on waxed paper with spoon. Let cool.
Steam scallions in water, covered, until wilted. Add stock, seasonings and potatoes. Bring to boil, reduce heat and simmer until potatoes are tender, stirring occasionally. Gradually add skim milk, then add corn. Heat to almost scalding and cook 1 minute. Put 2 cups of chowder in blender or food processor with skim milk. Puree. Return to pot and heat. Contains 0.7 grams of total fat per serving.
Combine lemon juice and grated lemon rind. Gradually stir into condensed milk. Add egg yolks (slightly beaten); stir until blended. Pour into prepared shell. Put egg whites in small mixer bowl. Add cream of tartar. Beat at high speed until stiff, then gradually add sugar, beating until stiff but not dry. Put on top of pie filling. Bake in slow oven at 325° until lightly browned, about 15 minutes. Cool.
Mix sugar and milk in large, heavy saucepan. Slowly bring to a rolling boil. Let this mixture boil for 8 minutes. Remove saucepan from heat and add chocolate chips, marshmallows and butter. Mix only until the chips and marshmallows are melted. Add vanilla and nuts; blend. Spread into a large, ungreased pan. Let cool.
Cut broccoli, cauliflower and celery into bite size pieces. Slice onion. Mix all vegetables in a large bowl.
Mix onion, hash browns, shredded cheese, sour cream and soup. Place in baking dish. Top with mixture of cracker crumbs and melted butter. Bake at 350° for 30 to 35 minutes.
Dissolve together cornstarch and water. Add boiling water. Cook until thick and clear; cool. Beat egg whites until they stand in soft peaks, then beat into cold cornstarch. Beat until firmer peaks are formed. Gradually add sugar; beat, beat, beat until firm peaks form. Add vanilla; beat in. Put on pie. Bake at 375° for 10 to 15 minutes.
Place potatoes in 2 1/2-quart casserole dish. Crumble hamburger over potatoes and add soups. Add layer of onion, cover and bake at 350° for 1 hour and 15 minutes.
Cook chicken, noodles and broth until noodles are tender. Add corn, chicken soup and mushroom soup. Simmer for 1/2 hour. (Use Kluski noodles for best results.)
Beat egg whites until stiff, but not dry. Beat egg yolks until lemony. Work the butter and egg yolks into the flour with hands or a spoon. Fold in beaten egg whites. Season with salt and pepper. Roll out; slice and shape as desired. Brush pretzels with milk and sprinkle with coarse salt. Bake on cookie sheets in preheated 350° oven for 10 minutes; turn once.
Add flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and sugar. To this add softened butter and egg, then pumpkin. Using shortening, grease the loaf pan. Pour batter into the loaf pan and bake for 1 hour at 325°.
Cream together Crisco, eggs and sugar. Add to flour, baking powder and baking soda. Add bananas last. Grease and flour 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 10 minutes.
Brown meat in a little oil. Add water, seasonings and vegetables. Cover and simmer for 1 1/2 to 2 hours. Remove cover; cut meat into bite-size pieces and simmer for an additional 30 minutes, until thickened. Serves 4.
Boil cauliflower in salted water for 10 to 12 minutes; refresh in cold water. Drain. Arrange cauliflower in buttered 10-inch shallow baking dish. Place tomatoes around edge. Season with salt, pepper and half of the butter. Mix crumbs with cheese; spread over vegetables. Pour remaining butter over all. Bake for about 30 minutes in a 375° oven or until slightly brown.
Heat oven to 350°. Place chicken breasts on a cookie sheet. Combine lemon juice, oregano and oil. Baste chicken with lemon mixture. Cook until chicken is done, approximately 35 minutes. Salt and pepper can be added to taste. Serves 4.
Brown meat and add with other ingredients. Simmer about 20 minutes. Serve with rice or pasta. Twelve protein and free vegetables for the whole pot.
Preheat the oven to 325°. Line a roasting pan with foil. In a small food processor or with a mortar and pestle, crush the garlic, paprika, salt, black, white and red peppers, thyme and dry mustard. Set aside.
Put all ingredients, except cornstarch and water, into slow cooker (crock-pot) for six hours or so. (I cook mine during work hours.) Bring to a boil just before serving. Mix cornstarch and water and add to meat mixture. Boil until thickened. Delicious served over rice or noodles.
Melt margarine; add sugar, flour, eggs, milk and vanilla. Mix well. Add coconut. Pour into well-greased pie pan. Bake about 30 minutes at 350° or until golden brown.
Open buns and put them face down in baking dish. Melt butter and pour slowly over buns. Mix sugar, milk, eggs and vanilla. Pour over the buns. Bake at 350° for 20 minutes or until done. Serve warm or cold. You can use hot dog buns or hamburger buns. This is like an egg pie.