HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix canned fruit and vanilla pudding. Stir in cut up banana. Chill before serving.
Mix all ingredients well. Place in mold or log roll. Serve with crackers of your choice. Put strawberry preserves on top.
Rinse kettle out with cold water. (This will make it easier to clean later.) Pour in the milk, bring to a boil until bubbles form on top. Watch so milk doesn't scorch. Let milk sit until it is cold. At night time, put back on stove and let the milk get barely lukewarm. Take container of yogurt; mix it with some of the milk, then mix well with rest. Put a lid on the kettle, cover with a warm blanket, and set it in the oven. In the morning, put the kettle in refrigerator with a clean cloth on top of the Laban. This will absorb the whey. Wring out and put back until it is the consistency you want it. Put in containers in refrigerator. Makes 4 cups.
Mix all together. Put in loaf pan that has been lined with Saran Wrap. Chill. Unmold and decorate with green onions and parsley. Serve with crackers for hors d'oeuvres. Serve on lettuce for luncheon or as a sandwich.
Cook the ingredients except Cool Whip until thickens (about 5 minutes). Let cool and add 1 medium carton of Cool Whip. This keeps real good.
Place fish in a greased baking dish. Spread undiluted soup over fish. Sprinkle pimento over soup and top with cheese. Bake at 350° for 30 to 40 minutes (depending on thickness of fish).
Slice cucumbers. Soak in salt and water for 3 days. Drain. Cover with water. Add alum and scald. Let stand 1/2 day. Drain. Cover with water. Add ginger. Scald; let stand 1/2 hour. Drain. Boil vinegar, water and sugar. In a bag (cheesecloth) put cinnamon, cloves and celery seed. Add to water mix. Add food color. Boil and pour over cucumbers. Let stand. Repeat 3 days and then can.
Heat oven to 350°. Mix all ingredients except for sharp cheese and corn shells. Take 1/2 cup of mixture, spread on bottom of casserole dish. Warm up corn shells until soft. Take one shell at a time in hand, put a scoop of mixture in the middle. Sprinkle on sharp cheese. Roll up; place face down in dish. When dish is full, put remaining mixture over the top and sides. If you find the mixture thick, add more milk. You need at least 2 1/2 to 3 cups for the top.
Mix and beat lightly. Dip onion rings in batter and fry in a deep fryer.
Follow directions on Bisquick box for biscuit dough. Roll thinner than for biscuits; cut in strips. Add just enough water to berries to be seen, but not covered in saucepan. Bring to boil. Mix sugar and flour together, then slowly sprinkle into boiling berries, stirring constantly, until thickened. Take off heat and add spices, vanilla and butter.
Separate large muscles in upper part of hind legs, can use some around scapula if large. Freeze. When ready to make jerky, half thaw so it's easy to cut thin strips, cut with grain 1/8 to 1/4 inch thick.
Brown beef; drain fat. Add onion, garlic, salt and tomato sauce. Combine sour cream, cottage cheese and chilies. Crush tortilla chips in bottom of well-greased 2 1/2-quart casserole. Add half of meat mixture, 1/2 sour cream, 1/2 olives and 1/2 cheese. Repeat layers. Bake, uncovered, at 350° for 30 to 35 minutes.
Mix all ingredients with mixer. Bake in greased and floured 13 x 9 x 2-inch pan at 350° for 40 minutes.
Put fish fillets in a bowl and add mustard. Stir fish around with your hand until mustard is evenly dispensed. Add cayenne pepper, Tony's and black pepper to 2 1/2 cups of corn meal mix. Mix ingredients until evenly dispensed. Put meal in a Ziploc bag and add 5 fillets at a time. Shake bag until fillets are covered with meal. Drop fillets into grease that is preheated to 325°. Let cool until they float and are golden brown.
Put yeast in a bowl big enough to mix dough. Add warm water to yeast and let stand a few minutes. Add Bisquick and mix like bread dough. When it forms a ball, spread it on an oiled pizza pan or cookie sheet. Let stand a few minutes. Add your pizza sauce and toppings as desired (cheese, pepperoni, etc.). Bake in a 425° oven for 20 to 25 minutes.
Melt chocolate and butter in 1-quart saucepan over medium heat. Cool slightly. Beat together egg yolks and praline powder for 3 to 4 minutes or until slightly thickened. Add chocolate mixture and blend thoroughly. Add salt to egg whites. Beat until peaks form. Stir in whipped cream. Refrigerate at least 1 hour. Spoon into meringue shells. Garnish with chocolate leaves or curls, as desired. Makes 2 servings.
Pour pie filling into pie shells and bake at 425° for 15 minutes. Mix the cream cheese, sugar, eggs and vanilla with electric mixer until fairly smooth. Pour over blueberries and bake at 350° until brown.
Mix juices in a large glass, porcelain or stainless steel container. Add strawberries. Pour in ginger ale.
In skillet brown 1 pound hamburger. Cook jumbo shells in water until tender, then toss with the melted butter. Stir in the cream cheese in browned hamburger and 1 teaspoon chili powder. Then add salt. Simmer for 15 minutes.
Melt milk and candy together. Pour half of cake batter in cake pan. Bake 6 minutes at 350°. Pour caramel on top. Pour chocolate chips on candy and rest of batter; bake for 15 minutes.
Mix broccoli, soup, rice and 1/2 cheese. Place in greased casserole. Top with remaining cheese and crumbled crackers. Bake at 350° until bubbly.
Cream butter and sugar. Add eggs and beat. Sift flour, salt and soda together. Add with banana mixture. Fold in nuts and chocolate chips. Bake at 350° for 1 hour. Can also make muffins.
Cook peanuts, sugar and corn syrup until peanuts pop, stirring. Add soda and pour in greased pan. Cool and break apart to serve.
Mix soup, sour cream, chopped green onions, chilies, 1 to 1 1/2 cups of Longhorn cheese and hamburger. Set aside.
Heat oil in a medium skillet over medium heat. Add green peppers, onion and ham. Saute until ham is browned and vegetables are softened.
Melt 2 sticks of butter. Cook spinach and onions; boil eggs. Mix flour and cheese all together and cool. Put 7 pieces of the dough in bottom of 10 x 13-inch pan and brush each layer with butter. Put the mixture in and fold the corners over. Cut in squares and put 7 layers on top. Brush each with butter. Work fast with dough. Bake for about 45 minutes at 350°.
Bring sugar, cocoa and milk to boil for 1 minute in saucepan. Remove from heat; add stick of oleo and vanilla. Set to cool. Beat until just beginning to get thick. Pour over cake. This old recipe is good to pour over sheet cake. (Add chopped pecans, if desired.)
Mix together dates, pecans, cherries, coconut and flour. Stir in milk and vanilla. Mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 300° for 15 minutes. Cool on wire racks.
Mix soup and sour cream. Mix Stovetop and 1 2/3 C water. Place chicken in 13 X 9-inch dish. Pour soup and sour cream mixture over chicken. Top with stuffing. Bake 375° for 35 minutes or until chicken is cooked through.
Cook and boil up (stirring a lot). Pour in 13 x 9 cake pan.
Cream shortening, sugar and egg together well. Sift flour with soda, salt and spices. Blend into creamed mixture alternately with applesauce. Stir in walnuts. Turn into greased 9 inch square baking pan. Bake at 350° for 25 to 30 minutes, just until cake tests done. Remove from oven and spread with butterscotch topping at once.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. In separate bowl, mix pumpkin and spices. Stir 1 cup of the cream cheese batter into pumpkin mixture.
Combine the first 5 ingredients. Set aside and prepare the remaining ingredients in a separate bowl. Add this mixture to rice mixture and toss lightly with a fork. Chill thoroughly. Yields 6 servings.
Combine butter and water; cook until it comes to a rolling boil. Add cup of flour; keep stirring until it forms a rolling ball. Remove from heat; stir in the eggs. Mix until smooth. Heat oven to 400°. Bake for 35 to 40 minutes on ungreased cookie sheet, about 1 inch apart. Use about 1 tablespoon of mixture for each cream puff. Yields 12 to 14 cream puffs.
You will need an 8-inch flower pot and trowel (new). Crush the Oreos. Mix cream cheese and butter. Add powdered sugar. In another bowl, mix pudding with the milk. Fold in Cool Whip, then add to cream cheese mixture. Start layering in the pot beginning with the Oreos and ending up with Oreos. Put in worms along the way and top with worms and flowers.
Mix melted oleo, sugar, Karo and salt. Bring to a boil, stirring constantly. Boil 5 minutes, without stirring. Remove from heat. Add vanilla and soda. Pour over corn. Bake at 250° for 1 hour and stir every 15 minutes.
Dissolve Jell-O in 2 cups hot water; add strawberries. Let jell.
Half cake and break into small pieces. In a punch bowl, layer as listed using half of each ingredient. Repeat layers. Refrigerate.
In large skillet, saute onion until limp, drain and put aside. Brown meat, separated with spatula. Return meat and onion to skillet. Stir soup and milk. Add to meat with enchilada sauce and green chilies
Boil chicken and cube. Put a layer of chicken, onions, Doritos and cheese in casserole dish. Mix soups, tomatoes and broth together. Pour over chicken. Top with cheese and Doritos. Bake at 450° for 30 minutes.
Mix pudding with milk. Stir in Cool Whip. Use a 9 x 13-inch Pyrex dish. Line bottom of pan with cinnamon crackers. Add 1/2 pudding mix, layer of crackers and rest of pudding. Add top layer of crackers. Chill 2 hours before frosting.
Mix in order given. Bake 45 minutes at 350°. Makes 1 large or 2 small loaves.
Cook meat until brown; drain. Add rice, spaghetti sauce, salt, chili powder, onions and peppers; mix well. Cook until heated. Put mixture into baking dish or pan; top with cornbread mixture. Bake at 425° for 30 minutes or until cornbread topping is done.
Sift together flour, 1 cup sugar and baking powder. Add egg and stir. Heat peaches in glass dish with the juice and 1/2 cup sugar. Pour flour mixture over peaches. Melt butter and pour over mixture. Bake at 350° for about 40 minutes or until top is brown.
Cook asparagus in 1 cup of chicken broth until veggie is tender-crisp. Drain; reserve liquid. Saute onion in butter until transparent. Stir in flour, seasonings and cheese; cook over medium heat, stirring constantly for 1 minute. Gradually stir in milk, 1 cup of water, reserved liquid and bouillon. Cook, stirring with wire whisk, until mixture thickens. Stir in asparagus. Heat through and serve.
Mix together the sweet potatoes, sugar, milk, vanilla, eggs and melted butter. Put into Pyrex baking dish. Top with topping of brown sugar, flour, pecans and butter. Bake at 350° for 25 minutes.
Prepare cake according to package directions, using a 13 x 9-inch cake pan. Cool cake and split horizontally.
Heat over low heat until blended. Do not boil. Does not have to be refrigerated. Makes 1 gallon.
Bring margarine, water and cocoa to a boil. Remove from heat and add sugar, flour, sour cream and eggs. Thoroughly mix ingredients in saucepan and pour into greased cookie sheet (11 x 17 x 3/4-inch) with sides. Bake at 375° for 22 minutes.
Mix everything together and cook. You can cook on top of the stove with LOW HEAT and stir often. Or you can place in oven at 300 degrees and stir about every 1/2 hour. Cook beans until you have the thickness you desire. (I cook them about 2 - 2 1/2 hours, we like them thick.)
Cream Crisco and sugar. Sift flour, baking powder and salt 4 times. Add eggs, 1 at a time. Add flour alternately with 1 cup buttermilk. Add vanilla and lemon flavoring. Bake at 350° for 1 hour.
Stir all ingredients in baking crock, stirring several times as it bakes in a 325° oven for 1 hour or longer.
Saute onion and green peppers in a small amount of margarine until soft, but not brown. Add green beans, tomatoes, red pepper, salt and pepper to taste.
Blend sugar and salad oil. Add eggs and vanilla. Sift and add remaining ingredients; chill.
Cream shortening and sugar, beat well; add eggs and beat. Sift dry ingredients and add to cream mixture. Add apples and nuts. Batter will be real stiff. Pour into 9 x 13-inch pan and bake at 350° for 40 to 50 minutes. When cool, spread with topping.
Wash and steam spinach until soft. Make a roux of butter and flour. Cook onion in it until soft. Add chicken stock and spinach. Simmer for about 20 minutes. Blend in blender until smooth. Season to taste. Add cream just before serving. Check seasonings and serve hot. Serves 6.
Mix the first 4 ingredients; shape into balls about walnut size. Melt chocolate chips and paraffin together in double boiler. With toothpick stuck in ball, dip in chocolate to coat. Cool on waxed paper.
Preheat oven to 350°. Grease 8-inch square baking pan. Mix brown sugar, flour, pecans and melted butter well in small bowl. Reserve 1/3 cup of this crumb mixture and pat remaining mixture in bottom of pan. Bake 12 to 15 minutes. In small bowl with electric mixer at medium speed, beat cream cheese and sugar until smooth. Beat in remaining ingredients. Pour over crust and sprinkle on remaining crumbs. Bake 25 minutes. Cool on wire rack. Refrigerate until firm. Cut into 2-inch squares. Refrigerate.
Beat egg white and water in a large bowl with a fork; add walnuts. Toss to coat. In small bowl combine sugar, cinnamon, salt, nutmeg and allspice. Sprinkle sugar mixture over walnuts. Toss to coat. Spread nuts in a greased 15 x 10 x 1-inch baking pan. Bake uncovered at 325° for 20 minutes. Transfer to wax paper to cool. Break into clumps. Great at Christmas!
Brown meat in salad oil. Add vegetables, beef broth and soy sauce. Cover; cook over low heat for 10 minutes or until vegetables are just tender. Stir often. Combine water and cornstarch. Add to meat mixture. Stir until thickened. Serve over hot rice.
Heat milk to warm. Add shortening, sugar and salt. Dissolve yeast in 1/4 cup lukewarm water and add to mixture when it is cooled to 125°. Add 2 cups flour and beat until smooth. Cover and let rise for 1 hour. Add raisins and nuts and enough flour to make firm dough. Knead thoroughly and shape into loaf. Place in greased loaf pan and let rise until doubled. Bake at 325° for 50 minutes.
Cream together sugar, eggs and oil. Add squash and remaining ingredients. Grease and flour 2 loaf pans and divide evenly into pans. Bake at 350° for 1 hour or until done (pan size, 9 x 5 x 3-inch or three 7 7/8 x 3 7/8 x 2 1/2-inches).
Mix first 3 ingredients. Add the rest of the ingredients and mix well. Drop onto greased cookie sheet. Bake at 375° for 12 minutes. Makes 2 1/2 dozen.
Dissolve soda in buttermilk. Cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Add half of the flour with milk to batter. Roll nuts, candy and dates in remaining flour; add to batter with coconut. Bake in tube pan 2 1/2 hours at 250°.
Cook broccoli and drain. Beat eggs and add to mayonnaise, onion, grated cheese and soup. Add broccoli. Mix together. Sprinkle buttered bread crumbs on top and bake at 350° for 30 minutes (Ritz crackers, 4 sticks to a box, I use 1 stick).
Cream margarine and sugar until blended, light and fluffy; reduce speed to low. Add flour, milk, cornstarch, oil, baking powder, salt, vanilla and eggs; beat until mixed. Increase speed to high; beat 2 minutes. Spoon batter into 3 (9-inch) pans (greased). Bake 25 minutes at 350°. Frost with Lemon Buttercream Frosting.
Place corned beef in Dutch oven; barely cover with hot water. Add onion, garlic, cloves and bay leaves. Simmer, covered, but do not boil, one hour per pound or until fork tender. Remove meat from liquid; add potatoes and carrots. Cover and bring to a boil; cook 10 minutes. Add cabbage wedges; cook 20 minutes longer or until vegetables are done.
Brown onion and turkey. Add rice and soups. Put in a 2-quart casserole dish. Cook, uncovered, in a 325° oven for 1 1/2 hours. Sprinkle top with grated cheese, if desired.
Put egg, milk and cinnamon in a bowl and mix well. Dip bread in the mixture, be sure both sides are covered. Fry on medium, lightly greased pan until golden brown. Serve with butter and syrup. Serves 1.
Cook potatoes and onion in 2 cups of water until tender. Add butter, salt and pepper to taste. Add salmon and bring to a boil. Add milk; heat until warm. Don't boil. Serve with saltine crackers.
Brown meat and drain. Add onion flakes and pepper, spaghetti mix, tomato sauce and water. Stir and simmer for 10 minutes with lid on. In large mixing bowl, mix Mozzarella cheese (save a little for the top), the 16 ounces cottage cheese and lots of parsley or parsley flakes. Boil lasagna noodles in large pan with 2 tablespoons oil. They are easier to handle broken in half. Place in pan in this order: meat sauce, noodles, meat sauce, cheese mixture, noodles, meat sauce, cheese mixture and sprinkle of Parmesan cheese (if desired). Bake at 350° for 45 minutes. Serve with garlic bread.
Combine melted butter, flour, milk and salt. Mix up. Arrange alternate layers of potatoes and sauce in greased casserole dish. Cover with cheese. Bake uncovered at 350° for 1 hour.
Spray 9 x 9 baking dish with Pam spray. Mix corn and sour cream in pan. Spread even. Sprinkle bread crumbs over top. Bake at 350° for 15 to 20 minutes.
Whip the eggs with sugar and salt for about 7 to 10 minutes. Start at slow speed then increase to high speed until it forms a ribbon. (Run your finger across the top, if the line remains its ready.) Fold in the dry ingredients in 2 to 3 parts. Slowly folding ingredients in, so that there are no lumps, making sure the flour is incorporated totally. Pour into a greased and floured pan. Bake at 350° for about 30 minutes.
Toss cooked pasta in mixture. Place cooked chicken breast on top. Sprinkle with grated Parmesan cheese (1 tablespoon per serving). Serve with a butter lettuce salad. Serves 2.
Combine in a small bowl. Mix until well blended. Can cover and refrigerate for up to 2 weeks.
Heat soup in a bowl for 3 to 4 minutes. Stir often. Cut cream cheese into cubes and stir cheese into the hot soup. Heat 2 minutes, stirring often. Mix with electric mixer until smooth. Place in plastic container with a tight fitting lid. Place in refrigerator to cool. Serve with potato chips.
Saute onions in oil. Add hamburger and brown. Drain and add kidney beans and pork and beans. Add remaining ingredients. Bake 30 minutes at 400°.
Bring to rolling boil sugar, butter and milk for 1 minute. Then, stir in the chocolate pieces and vanilla.
Cream powdered sugar, margarine and egg, then add vanilla and almond extract. Sift flour, baking soda and cream of tartar. Mix together and chill for 2 to 3 hours. Bake at 350° for 7 to 8 minutes or until golden. Cool and frost. The thicker you roll, the softer the cookie. I make 1-inch balls and flatten with glass dipped in sugar.
Make dough: Mix together the shortening, flour and milk. Dough will leave sides of bowl. Roll dough into rectangles about 1/4-inch thick. Spread sausage to almost edge of dough. Roll up like jelly roll, starting at long edge. Slice about 1/2-inch thick. Place on ungreased cookie sheet. Bake for 30 to 35 minutes at 350°. Makes 25 to 30. Freezes well.
Combine vegetables and margarine in soup kettle; add water to cover. Bring to boil. Reduce heat; simmer until vegetables are tender. Stir in seasonings, soup and milk; heat through gently. Yield: 4 servings.
Mix very well. Serve with sliced apples, pears, bananas, etc. Keep refrigerated.
Combine sugar and water; heat to boiling. Cool. Combine fruit juices. Add cooled sugar syrup and chill. Just before serving, add ginger ale and colored ice cubes. To make ice cubes, blend food coloring with water before freezing. Yield: 5 qt.
Combine sugar, syrup and salt in 3-quart pan. Cook over medium heat until syrup is thick (245°). Add butter and stir until melted. Add milk very gradually so mixture does not stop boiling. Cook, stirring constantly, until thermometer is (242°). Remove from heat and add vanilla. Pour at once in a greased pan. Cool, then cut in squares.
Cut cheese and butter into small cubes. Combine with all other ingredients. Bake in a greased, 2-quart baking dish at 350° for approximately 1 hour. Let set about 5 minutes and cut into squares.
Heat pineapple and sugar in saucepan. Add Jell-O and cream cheese. Stir until dissolved. Cool completely. Put can of evaporated milk in refrigerator several days before. Beat stiff. Fold in mixture. Put in 9 x 11-inch pan. Place in freezer.
Melt chips. Stir in peanut butter. Insert wooden sticks into cut end of each banana. Dip and roll into peanut butter mixture. Sprinkle with nuts. Stand upright in fridge until coating is set. Cover and freeze until firm. Makes 12 pops.
Layer 1/2 of cooked noodles in a well-greased 9 x 13 pan. Combine cheese, sour cream, onion and green pepper; spread over noodles. Top mixture with other half of noodles. Drizzle noodles with melted butter. Mix tomato sauce with ground beef and spread over noodles. Bake at 350 degrees for approximately 30 minutes or until bubbly.
Cut chicken into 1-inch cubes- it works easier if chicken is still partially frozen. Put into 9x13-inch pan. Add broccoli. In bowl combine soup, mayonnaise, lemon juice and curry together. Pour over the chicken and mix together. Sprinkle top with cheese. Combine breadcrumbs and melted butter (I throw the butter and bread crumbs together in the microwave for about 10-15 seconds) and sprinkle over the top. Bake at 350 degrees for 30-40 min.
Mix first 4 ingredients and roll into small balls. Chill. In double boiler place chocolate chips and paraffin. Melt. With toothpick dip balls into mixture, leaving small area free of chocolate covering. These look like real buckeyes.
Preheat oven to 300°. Place all ingredients in large casserole and cover. Bake for 3 hours. Serve over rice. Serves 6.
Start with 4 eggs, beaten well, then continue adding all ingredients one at a time. Pour into a Pyrex pie plate. Bake at 350° until brown on top.
Layer ingredients and mix 1 small jar salad dressing and 2 tablespoons sugar together. Pour over top, then sprinkle with Parmesan cheese and Bac*Os. Let set for 2 hours in refrigerator before serving.
Melt caramels and milk; cool. Combine remaining ingredients, except chips and nuts. Press 1/2 mixture in bottom of 9 x 13 pan. Bake at 350° for 10 minutes. Sprinkle chips and nuts and then spread melted caramels over chips and nuts. Add rest of mixture. Bake 15 to 20 minutes longer. Chill 1 to 2 hours before cutting. Very rich so cut pieces small.
Mix cocoa and sugar. Add flour. Add soda to hot water. Put salad dressing and vanilla in last. This is very good.
Soften cream cheese and whip lightly. Add cranberry sauce; mix well until smooth. Add sugar; mix well. Fold in Cool Whip. Pour into pie shell. Refrigerate.
Mix all ingredients together and pour into 9 x 11 x 2-inch ungreased pan. Bake at 375° until firm. Remove and serve either hot or cold.
Beat egg whites; set aside. Beat yolks and buttermilk together. Add dry ingredients and oil. Fold in beaten egg whites.
Drop cleaned cranberries into boiling water. When berries pop, remove from heat and press through sieve.
Boil tea bags in 2 cups water until real strong. Add tea to sugar and boiling water. Cool. Add juices and brandy. Mix and freeze.
In one pot, bring to boil 2 quarts of water. Add whole cloves and let stand 10 to 15 minutes. In another pot, bring 1 quart water to boil. Add tea bags; let stand 5 minutes. Add sugar or substitute. In a gallon container, put orange juice, pineapple juice and lemon juice. Add cinnamon sticks. Strain clove water into gallon container and stir. Heat to just boiling to serve.
Brown ground beef and drain well. Combine all ingredients except bacon and mix well. Pour into baking dish. Top with bacon. Bake at 350° for 2 hours.
Cut cabbage or greens into approximately 1 1/2-inch squares. Combine water, sugar, vinegar, soy sauce and cornstarch and blend well. Set aside.
Cream together margarine, shortening and sugar. Add eggs. Sift flour, salt and baking powder together. Combine to mixture alternately with milk and vanilla. Bake at 325° for 1 hour and 20 minutes.
Combine cranberry juice, orange concentrate and sugar substitute in a large bowl. Stir well and chill. Add soda to fruit juice mixture just before serving. Serve over crushed ice.