HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour and baking soda two times in large bowl. Mix egg whites at high speed until foamy. Add lemon juice, cream of tartar, vanilla, almond extract and honey. Continue mixing until egg whites form a peak. Mix in flour mixture. Pour into an ungreased tube pan. Bake at 350° for 40-45 minutes. Serves 10.
Cut loaf in half lengthwise. Combine tomato paste, Parmesan cheese, onion, olives, oregano, salt and 1/8 teaspoon pepper. Add meat; mix well. Spread over top of loaf halves. Place on baking sheet. Bake in 400° oven for 20 minutes. Remove from oven; top with tomato slices and green pepper rings. Sprinkle cheese on top of tomatoes. Bake 5 minutes. I cover pizza with foil on first baking so bread does not burn. Serves 4 to 5.
Slit the meat in several places and push a bit of garlic into each cut. Rub the roast with oregano and black pepper. To be authentic, use plenty of pepper. Place in a deep bowl. Add juice and the shell of one fruit after juicing it. Marinate in the refrigerator several hours or overnight.
Mix crushed wafers and melted margarine and press into spring-form (10-inch) pan (bottom and sides).
Heat water and oil in saucepan to a rolling boil. Add flour sifted with salt all at once and stir vigorously. As soon as mixed remove from heat. Cool and mix in unbeaten eggs, one at a time. Add baking powder and mix. Place large spoonfuls on greased pan. Bake at 400° for 30 to 40 minutes.
Bring water to boil. Add grits slowly and cook until done. Add salt, grated cheese, remaining ingredients and beaten eggs. Bake at 350° for 30 minutes.
Saturate sugar with water. Add butter and cook without stirring until mixture reaches 260° on a candy thermometer. Pour immediately onto a cold marble slab. Turn edges and keep moving to cool places on slab. Take up and start pulling as soon as possible. Add desired flavor when taffy is about 1/8 pulled. Continue pulling until taffy is hard to pull and firm. Stretch taffy into long rope on table top and cut immediately into desired lengths with scissors. Put into tin boxes and store until mints turn creamy.
Bring the last 4 ingredients to a boil and pour over vegetables. Let stand overnight. Will keep in refrigerator for a long time.
Beat eggs, then add other ingredients in the order they appear, starting with sugar, then flour, etc. Pour into greased 9-inch pie plate. Bake in preheated oven at 350° for one hour or until browned.
Mix flour, Crisco and salt together until crumbly. Beat egg, add water to beaten egg, beat, then add vinegar. Add the egg-water-vinegar mixture to flour-Crisco-salt mixture. Mix well, roll into size crust required. Makes 3 single pie crusts. Bake according to directions of your pie recipe.
Combine in percolator. Put 1 stick cinnamon and 1/2 teaspoon cloves in percolator basket.
Preheat oven to 350°. Combine all ingredients except rolls. Unroll crescent rolls and arrange triangles in a circle on a large cookie sheet with bases overlapping in center and points toward the outside of the circle. Spoon filling mixture onto widest portion of each triangle. Fold points of triangles over filling and tuck under base at center (filling will not be completely covered). Bake 25 to 30 minutes or until golden brown. Serve warm.
Combine chicken, chicken broth, celery soup and chopped onion in casserole dish. Cut up margarine on top. Mix milk and flour and pour on top. Bake for 45 minutes at 350°.
Combine the first 5 ingredients in mixing bowl and beat with electric mixer for 1 minute. Combine remaining ingredients, except nuts, and add to applesauce mixture, beating until smooth. Stir in nuts. Spoon into greased loaf pan and bake at 350° for 40 to 45 minutes. Allow to cool in pan on rack for 10 to 15 minutes. Remove from pan and continue to cool on rack.
Cook and drain spaghetti. Spray 13 x 9-inch pan with Pam. Place spaghetti in pan. Brown, salt and drain ground beef. Mix together milk and eggs. Pour over spaghetti in pan. Cover spaghetti with grated Cheddar cheese. Place drained ground beef over cheese. Pour spaghetti sauce over meat. Sprinkle Mozzarella cheese over sauce. Bake at 350° for 40 minutes.
Preheat oven to 350°. Take the frozen dough out the night before and cover with a thin coat of oil or spray with nonstick cooking spray. Cover and let it rise overnight. Next day, knead dough and roll out to approximately 1/4-inch thick. Don't forget to flour your surface! Cook broccoli and season to your taste (I use garlic salt), then on top of your dough, put the cheese and then cooked broccoli and roll up! Bake 30 to 35 minutes.
Place chicken in baking dish. Put sauerkraut, pepper, salt and Russian dressing on top. Top with cheese and mix in. Bake uncovered at 350° for 1 hour until brown on top. Serves 4.
Brown hamburger in microwave; drain and add barbecue sauce. Cook macaroni by directions on box. Layer hamburger mixture and macaroni in another bowl and heat 5 minutes in microwave.
Mix dry ingredients. Add eggs and pineapple. Pour into a 9 x 13-inch ungreased pan. Bake at 325° for 45 to 55 minutes.
Pick over nutmeats. Melt the chocolate pieces with shortening in top of double boiler over hot water (not boiling). Pour in 1/2 cup nuts (one kind at a time). Stir around in the melted chocolate. Take out nuts with fork and place little piles on waxed paper covered cookie sheet. Refrigerate until set.
Cut celery in 3-inch pieces. Combine cream cheese and ham, then add the rest of the ingredients. Spread on celery.
Combine water, pudding and jello; bring to a boil and cook 1 minute. Let cool 2 hours to room temperature. Add Cool Whip and fold in mandarin oranges. Save some out to garnish on top of salad.
In a large kettle, cook bacon until crisp. Add onion, potatoes, celery, carrots, green pepper and garlic. Pour in water and add salt, pepper, Worcestershire sauce and Tabasco sauce. Bring to a boil. Reduce heat, cover and simmer 15 minutes or until potatoes are tender.
Make pudding as directed with 5 cups of milk. Add sour cream and 1/2 of Cool Whip. Then layer pudding alternating with cookies, bananas and pudding. Top with remaining Cool Whip.
Combine chicken, bread crumbs, onion and eggs in medium bowl and blend well. Season with salt and pepper, cover and refrigerate until ready to use. Form chicken mixture into 6 patties. Heat oil in skillet over medium-high heat. Add patties and fry until browned, turning once. Serve on buns with tomatoes, lettuce, onion, mayonnaise, mustard, etc.
Mix all the ingredients except the oil in a bowl. Heat the oil in a cast-iron skillet over medium heat. Pour the batter into the skillet, reducing the heat to low. Let cook for 12 to 15 minutes, until brown. Place a plate over the skillet and turn the skillet over to release the bread. Return the bread to the skillet to cook the other side over low heat for 15 minutes more until well browned. Or, the bread can be baked for about 35 minutes in the oven at 375° instead. Cut in wedges to serve. Serves 6 to 8.
Scald milk and butter together. Cool 10 minutes. Add remaining ingredients and mix well. Pour mixture into buttered 1 1/2-quart baking dish. Place baking dish in pan of hot water 1-inch deep. Bake 45 to 50 minutes or until knife comes out clean. Bake at 350°. Serves 6. Serve plain or with syrup or cream.
Heat oven to 375°. Melt butter; pour into small bowl. Mix flour, oats, cinnamon, baking powder and baking soda into a large bowl. Add sugar and egg to the butter, whisk smooth. Stir in raisins. Pour over flour mixture. Stir to mix well. Drop heaping tablespoonful of batter onto cookie sheet, leaving 2 inches between each (cookies spread). Bake 10 to 12 minutes, until cookies are lightly brown.
Grate vegetables and drain dry. Mix mayonnaise and cream cheese. Add vegetables, salt and pepper to taste. Chill 2 or more hours. Spread on crackers or party breads.
Use recipe on cake package. Just before turning batter into pan, fold semi-sweet chocolate pieces into batter. After baking, according to cake directions, frost.
Sift dry ingredients. Add beaten egg, melted Crisco, orange juice and hot water. Mix only until blended. Fold in nuts and cranberries. Grease loaf pan. Bake at 350° for 1 hour (until done).
Remove small bone of fish by cutting in half. Sprinkle with garlic salt and chives. Cut Swiss cheese in strips. Put several strips in fish slice and roll up. Repeat for each fish piece. Cover top of fish with salt, pepper, paprika and butter. Broil until golden brown. Dot with sour cream, parsley and butter just before completely done.
Boil potatoes. Cool, peel and shred. Chop 1 onion. Melt oleo and add onion. Cook 5 minutes. Add shredded potatoes, cheese, sour cream, onion and oleo. Mix together. Put in an ovenproof dish. Bake 1/2 hour to 45 minutes at 350°.
Substitute 1 1/2 cups coleslaw for sauerkraut. Mix mayonnaise and chili sauce. Spread over 6 slices of bread. Arrange cheese, corned beef and sauerkraut on top of mayonnaise mixture. Top with remaining bread slices (if desired, spread margarine over both sides of each sandwich). Cook over low heat until bottom is golden brown and cheese begins to melt, about 10 minutes. Turn and cook other side the same. Makes 6 sandwiches.
In large skillet, brown ground beef. Drain. In separate skillet cook pepperoni until sides curl. Drain. Add pepperoni to ground beef. Stir in the spaghetti sauce, garlic, salt, pepper and onion and simmer 20 minutes. Bring 2 quarts water to boil and add noodles. Cook until tender. Drain.
In large bowl, combine sugar, salt, buttermilk and vanilla until well mixed. Gently stir in drained fruits. Pour into dish and freeze. Serve frozen.
Mix ingredients together. Stir and serve with ice. A real favorite with mom and kids. Makes 24 (4 ounce) servings.
Put the shortening in a bowl and cream it by hand until creamy. Add salt, baking powder and sugar; continue beating, adding the flour little by little. Continue by adding the beer until you have a soft dough. Knead. You will have 1 large ball. Divide it into small balls and flatten them like tortillas. Put marmalade or jelly in the center and fold in the middle. Seal the edges by pressing them with a fork. Put them on a greased cookie sheet and cook them in a 400° oven until brown. Roll them in powdered sugar.
Heat oven to 425°. Melt butter in 9 x 13-inch pan. Stir together baking mix and water to form a soft dough. Shape dough into a ball on a floured surface and knead 5 times. Roll dough into 10 x 6-inch rectangle. Cut lengthwise into strips about 3/4-inch wide and cut strips into pieces about 3 inches each. Dip each "stick" into the melted butter, making sure both sides are coated. Bake 12 to 15 minutes. Makes about 24 sticks.
Roll into balls and brown. (I brown in microwave in bowl with a "drip pan" in top.) Place in baking dish.
Put cranberries and orange through food chopper and let drain. Dissolve jello in 1 cup boiling water. Add 1/2 cup cool water. Add sugar and stir to dissolve. Add remaining ingredients. Chill in oiled shallow dish until firm.
Sift dry ingredients. Beat egg and add fruit cocktail, including liquid. Fold into flour mixture. Pour into a 9 x 12-inch baking pan. Top with 1 cup brown sugar and 1 cup chopped nuts. Bake at 350° for 45 minutes.
Place all above in large bowl. Beat 4 minutes. Grease and flour 9 x 13-inch pan. Pour in cake mixture. Bake 40 to 45 minutes. Cool 5 minutes. Prick cake with fork. Spoon icing over cake.
Combine first 4 ingredients in a medium bowl. Stir in pecans. Let stand for 30 minutes and drain. Spread pecans in a single layer in a 13 x 9 x 2-inch pan. Bake at 250° for 35 minutes, stirring every 10 minutes. (Pecans can be stored up to 2 weeks in an airtight container.)
In a small bowl, combine all ingredients (except pea pods); mix well. Cover; refrigerate 1 to 2 hours to blend flavors. Spoon or pipe one teaspoonful of filling into each pea pod or pipe one teaspoonful of filling onto cucumber slice. Yields 2 to 2 1/2 dozen appetizers.
Put tomatoes, onions and peppers through food chopper and drain and discard liquid. Place vegetables in large kettle; add 1 qt. vinegar and boil 30 minutes, stirring frequently. Drain and discard liquid. Return vegetables to kettle and add remaining pt. of vinegar, sugar, salt, allspice, cinnamon; celery seeds and mustard seeds. Simmer 3 minutes. Immediately ladle into 6 hot pint jars. Process in boiling water bath 5 minutes. Count time after water starts to boil.
Mix ingredients, adding broth last to give the mixture the consistency of soupy meat loaf. Using 1 cup of mixture for each portion, make thick patties and brown them in fat. Then follow directions for Sauce Diablo.
Mix together softened cream cheese, sour cream and taco seasoning. Spread mixture over the bottom of a 9 x 13-inch (or larger) dish. Spread the beans over the mixture, then the lettuce, salsa and cheese. Prepare at least 2 hours ahead or mix the cheese and taco seasoning together and spread in the dish the day before. It's better to let the seasonings blend.
Combine ingredients, do not add popcorn yet. Bring to rolling boil and boil for 2 minutes. Add popped popcorn and mix well. Shape into balls. Very Hot! Let cool and store in plastic bags or in waxed paper.
Mix first 2 ingredients. Add balance of ingredients and mix slightly. Add flour until dough is not sticky and can be turned out on counter to knead (about 5 cups). Knead until it holds its shape. Put in greased bowl, greased side up. Cover with damp cloth and let rise 1 1/2 hours. Punch down. Let rise 1/2 hour to 45 minutes. Divide dough in half. Knead 1/2 gently stretching it as you go. Roll out lengthwise and across until a rectangle is formed. Spread with butter, sugar and cinnamon. Roll up jelly roll fashion (form circle), tucking in ends. Slice almost through at 1-inch intervals. Turn slices sideways. Cover. Let rise 1/2 hour. Bake at 350° for about 15 minutes.
Bring pineapple and juice to a boil. Add jello and stir until jello dissolves. Let cool completely. Then add buttermilk and cool whip. Let set. Can be molded.
Put jello, sugar and hot water into gallon container; mix until sugar and jello are dissolved. Add cold water, pineapple juice and lemonade. Shake well. Freeze overnight. When ready to serve, put into punch bowl. Add ginger ale.
Cook the meat, pepper and onion in skillet slow, not brown. Drain off grease. Add the rest. Add water as needed. Simmer at low heat for 1 hour. (This is good served with spaghetti.)
Spread toast with butter. Top first slice with lettuce and chicken or turkey. Spread with mayonnaise. Top with second toast slice. Add tomato and bacon. Top with third toast slice. Anchor with 4 wooden picks. Cut diagonally in quarters. Makes 1.
Preheat oven to 350°. Place pecans in pastry shell; set aside. Combine chocolate and butter in medium saucepan; cook over low heat until melted, stirring until smooth. Remove from heat; add remaining ingredients and mix well. Pour mixture over pecans. Bake for 1 hour or until knife inserted one inch from edge comes out clean.
Sift together dry ingredients. Cream butter. Add sugar substitute, vanilla and egg, blending well. Add flour mixture. Beat well. Stir in chocolate pieces. Drop by level teaspoonfuls onto lightly greased baking sheet. Bake 8 to 10 minutes in a 375° oven. Each cookie is 48 calories.
Cream together margarine, sugar, oil and powdered sugar. Add eggs, flavoring, cream of tartar, soda, salt and flour. Mix all well. Form into balls size of walnut. Press flat with bottom of glass dipped in sugar. Bake at 350° until brown around edges.
Mix first 4 ingredients, then slowly add the evaporated milk. Heat over low fire until thickened and serve hot. May also be used over asparagus.
Mix together all ingredients. Roll into 1 tablespoon balls. Flatten with fork. Bake at 350° for 10 minutes or until done.
Cream butter and sugar. Mix in egg yolk. Knead in sifted flour. Grease small cookie sheet. Press mixture out to 1/2-inch thick. Beat egg white and spread on top. Bake at 350° for 20 minutes, until light brown. Cut in squares or diamonds.
In a large bowl, combine tomatoes, radishes, cucumbers and onions. In a small bowl, whisk together vinegar, water, sugar substitute, salt and pepper until sugar substitute is dissolved. Pour over vegetable mixture and toss to coat. Cover and refrigerate for several hours. Serve with slotted spoon.
Line a 7 x 6-inch, 1 1/2-quart dish with waxed paper. In a large bowl, combine cream cheese, Cheddar cheese, curry powder, salt and sherry. With electric mixer or food processor at medium speed, beat until smooth. Turn into prepared dish; refrigerate, covered, until firm, 4 hours or overnight.
Mix in a saucepan the celery, onion, green chili peppers, garlic, tomatoes, cumin, oregano and salt and simmer for 20 to 25 minutes to thicken (or until most of the moisture has burned off). Add taco mix and beef and take off the burner. Cut 12 tortillas in 1-inch strips. Butter the bottom of pie pan or any cake pan. Layer the bottom with tortillas, then the meat mixture and then the cheese and continue the layering effect until everything is used up. Bake for 30 minutes.
In a 4-quart pan, cook fish in enough water to cover. When fish flakes, remove with a slotted spoon. Measure cooking liquid, add enough to make 4 cups. In the liquid, cook celery, onion and potatoes until tender. Make a paste with flour and cold water. Blend into chowder. Cook until boiling. Add reserved fish, clams with liquid, shrimp, crab, salt, pepper, butter, milk and pimento. Heat thoroughly. Garnish with parsley.
Cook meat to your taste. Boil plantains and add salt. Mush up the plantains and add butter. In a pan, spread the mashed plantain. Add a layer of ground meat and cheese. Bake at 350° for 45 minutes.
Bake potatoes, slice in half lengthwise and scoop out most of the potato, leaving the skin and about 1/4-inch of potato. Drop potato halves into hot oil and fry until brown; then drain. Cook bacon until crispy and break into pieces. Top fried potato halves with cheese and bacon. Add chopped green onions, if desired. Place under broiler in oven until cheese melts. Serve with sour cream.
Brown meat and onion in skillet; drain off fat. Add tomato soup and green beans; season to taste. Stir all together and simmer a few minutes. Top with leftover mashed potatoes and grated cheese. Bake in 350° oven for 15 to 20 minutes. Serves 4 to 6.
Cook rice as label directs. Keep hot. Melt butter in skillet. Stir in flour, curry powder, salt, sugar and ginger. Gradually stir in milk, stirring until thickened. Add shrimp and lemon juice. Heat to boil carefully. Serve ring of hot rice on heated platter. Dice tomatoes. Cut avocados into halves, nestle in center of rice. Spoon curry mixture on top, then tomatoes.
Heat the olive oil in a large skillet over medium-high heat. Add the pork strips and stir-fry until starting to brown. Add the salt, pepper, and garlic. Continue to stir-fry until lightly browned and done, about 5 minutes. Add the lemon juice and cook another minute. Sprinkle with parsley. Serve immediately.
Cook and drain spinach well. Make crumbs from bread in blender or processor. Mix cheese, crumbs and spinach. In mixing bowl, beat egg yolks; add half and half and seasonings. Pour over spinach mixture in a buttered 1 1/2-quart ovenproof dish. Let stand 1 hour. May be done ahead to this point. Preheat oven to 350°. Beat egg whites until stiff and fold into mixture. Bake 1 hour and 10 minutes and serve hot. Recipe can be doubled. This may be frozen after baking. Thaw and reheat 30 minutes at 350°.
Preheat oven to 350°. In large mixer bowl combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat on medium speed 2 minutes. Stir in pineapple. Pour into well-greased and floured 10-in tube pan. Bake 50 to 55 minutes. Cool slightly. Remove from pan. With a tableknife or skewer, poke holes about 1 inch apart in cake, almost to bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Garnish. Store in refrigerator.
Dissolve yeast in warm water. Add flour and salt; mix well. Coat the bottom of a mixing bowl with oil. Place mixed dough in bowl and cover to let rest for 20 minutes. Remove dough; knead for 3 minutes, adding flour if it is sticky. Roll out to desired size. Put into pan. Add pizza sauce and your favorite toppings. Bake at 400° for 12 to 15 minutes.
Slice zucchini in a large skillet. Cook zucchini and onion in hot oil for 2 minutes or until just crisp. Do not overcook. Add cut-up undrained tomatoes, tomato sauce and oregano. Bring to a boil, reduce heat and simmer, uncovered, for 5 minutes.
Into large bowl of electric mixer, put flour, sugar, cinnamon, allspice, nutmeg, salad oil, eggs, jar of prunes and nuts. Beat on medium speed just until well blended. Do not overmix. Turn into a 10-inch tube pan that has been greased and lightly floured. Bake in a 350° oven for about 45 minutes. You may glaze or ice this cake, if desired.
In small nonstick skillet, heat margarine until bubbly and hot; add shallots (or onion) and saute briefly, about 1 minute. Remove from heat and set aside. Preheat oven to 400°. Scoop pulp from potato halves into small bowl, reserving shells; add sauteed shallots (or onion), broccoli, yogurt, salt and pepper; mash until thoroughly blended. Divide mixture into reserved shells and sprinkle each with one teaspoon cheese. Bake until lightly browned, 20 to 25 minutes.
Mix all ingredients except catsup. Shape into loaf and brush catsup over top. Bake at 350° for 1 hour. Spoon juices over top when serving. Serves 8.
Mix all ingredients together. Spread on tortillas, then roll and wrap tightly. Chill 2 hours. Cut off roll ends. Cut into 1-inch slices. Makes 3 dozen.
Mix all ingredients. Pour into a lightly oiled 8 x 8 x 2-inch pan. Bake at 350° for 25 minutes. Do not overbake.
Break bread into small pieces. Heat milk; pour over bread. Let stand until completely cooled. Cream margarine with sugar. Add eggs, vanilla and salt. Add to bread mixture. Mix well. Stir in raisins. Pour mixture into buttered baking dish. Bake for 1 hour at 350°.
Mix dry jello with sour cream. Add remaining ingredients. Sprinkle chopped nuts over top. Chill at least 4 hours.
Mix all ingredients; pour over meat in Pyrex or Corning Ware tray. Cover with plastic wrap. Refrigerate 6 hours to 2 days.
In a saucepan, combine chicken broth, wine, marjoram and dash of pepper. Bring to boiling. Add shrimp. Return mixture to boiling. Cook 1 minute or until shrimp are tender. Remove shrimp. Cover and set aside. Bring broth mixture to a full boil. Boil about 20 minutes or until reduced to 1/2 cup. Combine cornstarch and milk. Add to reduced mixture in saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add cheese and chives. Stir until cheese is melted. Return shrimp to saucepan. Heat through. Serve with pasta. Makes 4 servings.
Brown beef, green pepper and onion in butter. Add remaining ingredients and cook on high until steaming. Turn burner to low or warm and simmer for 20 to 25 minutes.
Put cake mix, sour cream, lemonade mix, cream cheese and eggs in large bowl. Beat on low about 1 minute to mix. Increase speed to medium and beat about 2 minutes more.
Preheat oven to 350°. Break crackers into sections. Put a layer of foil in bottom of cookie sheet. Spread crackers in pan. Sprinkle nuts on top. Put butter, margarine and sugar in saucepan. Heat on low to boiling. Boil 7 minutes. Quickly stir in vanilla and drizzle over crackers. Bake 10 minutes. Cool 1 minute in pan, then put on wax paper to cool completely.
Mix; roll in ball. Place on cookie sheet. Bake at 350° until golden brown. While hot, press Hershey's Kiss into center of cookie.
Cream butter and sugar. Add corn syrup; beat eggs until light. Add butter and cream; add salt and vanilla. Fold in nut meats. Bake in uncooked pie shell in 325° oven.
Just stir until mixed. Fry like pancakes. Serve with butter and sprinkle with Parmesan cheese.
Place honey in a small saucepan. Combine cornstarch and 1/4 cup orange juice in a jar with a lid and shake until smooth. Bring to a boil over medium heat and boil, stirring constantly, until thick and smooth. Stir in cinnamon and butter. Cook until butter melts. Cool before using. Makes 1 1/2 cups.