HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients until smooth. Heat oil to 375° to 400°. Use 1/2 cup mixture in o size funnel. Swirl in circles in hot oil. Let brown, then turn. Remove and place on paper plate. Sprinkle with powdered sugar. Makes about 12 (9-inch) cakes.
Bring cheese to room temperature. Mix all ingredients. Chill. Roll into 2 balls and roll in chopped pecans.
Mix all ingredients well. Grease baking dish or pan. Bake at 350° for 2 hours or so. Check occasionally.
Boil together marshmallows and butter. When boiled, drop in extracts. Take popcorn, popped in oil and salted slightly and mix together with first mixture. Spread in buttered pan. Let cool in refrigerator.
Preheat oven to 325°. Grease 1 (9 1/4 x 5 1/4 x 2 3/4-inch) pan or 2 (7 3/8 x 3 5/8 x 2 1/4-inch) pans. Melt the butter and cool slightly. Add eggs with sour cream, bananas and vanilla. Sift dry ingredients and add to banana mixture. Be careful not to overmix. Stir in nuts. Pour dough into greased bread pan(s). Bake in preheated 325° oven for 45 minutes to 1 hour. Cool bread in pans for approximately 10 minutes before removing bread to cool on racks. Store one day before slicing. Be sure pans are well greased.
In a saucepan combine chocolate chips and margarine. Stir over low heat until chips are dissolved. Add milk and vanilla; mix well. In a medium bowl combine flour, nuts and chocolate mixture. Mix well. Shape 1 teaspoon of mixture around unwrapped candy Kisses, covering the Kiss completely. Place on ungreased cookie sheet 1 inch apart. Bake at 350° for 6 to 8 minutes. Do not overbake. Remove and cool.
Beat eggs, slowly adding sugar. Add flour, then buttermilk and then butter, all the while beating. Add vanilla. When all is well beaten, pour into unbaked pie shells. Bake at 325° to 350° until nicely browned on top and firm in center, approximately 45 minutes.
Grind cranberries and orange in food grinder. Add sugar. Dissolve jello in boiling water. Stir jello into cranberry mixture. Chill.
Combine eggs, muffin mix, cream-style and whole kernel corn, sour cream and butter or margarine. Spread in 11 x 7 x 1 3/4 baking dish. Bake in 350° oven for 35 minutes. Sprinkle cheese on top. Bake 10 to 15 minutes more or till knife comes out clean. Makes 8 servings.
Pour sugar over cabbage. Mix oil, vinegar, mustard, salt and celery seed and pour over cabbage; add onion and pepper slices on top. Let set 2 to 4 hours before serving. Will keep in refrigerator for 1 week.
Mix all ingredients well. Freeze at least 6 hours. Take out of freezer at least 20 minutes before serving. This is good used as a salad on a lettuce leaf, or as a dessert with a cookie.
Skin one side of the salmon. Tie a slice of bacon over the skinned side or with a larding needle, run a few fine strips of salt pork into the fish. Butter a shallow baking dish; add shallots and place the salmon on top of them, skin side down. Dot the fish with 4 tablespoons butter and bake it, uncovered, in a 350° oven for 15 minutes, basting several times with the pan juices. Then add the wine vinegar and water to the pan and cook the fish another 15 minutes, still basting. Remove the salmon to a hot platter; discard the bacon and keep the fish warm. On top of the stove, dilute the pan juices with the dry white wine and stir in the creamed butter with the 2 teaspoons flour. Simmer the sauce, stirring often, for 2 to 3 minutes; taste it for seasoning. Strain it and pour it over the salmon. Serves four.
Spray a 2-quart casserole dish with cooking spray. Sprinkle the poultry seasoning over the chicken; bake for 20 minutes at 375°. In a nonstick skillet, saute the onion in red wine vinegar (no oil). Add the soup and 2 cans of water. Stir in pineapple tidbits and 1/2 of the pineapple juice. Pour mixture over chicken; bake for 25 to 30 more minutes. Serve over rice or pasta.
Cook first 5 ingredients to soft ball stage. Remove from heat and add remaining ingredients. Spoon onto cookie sheet.
Combine sweetened, condensed milk with lemonade concentrate; mix in Cool Whip and pour into pie shell; refrigerate at least three hours before serving. Makes 8 to 10 servings.
Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes. Cut cake lengthwise in thirds. Mix together 1/3 cup pineapple juice and almond extract and drizzle the cake with this mixture. Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Chill 30 minutes. Sprinkle with sliced almonds and garnish with pineapple slices, if desired. Makes 12 servings. (Recipe from Dole.)
Cook chicken in broth and onion soup mix. Add cream of chicken soup to broth and add parsley. Cut tortillas across center, then crosswise to make 1 inch wide strips. Separate strips, fan into liquid submerging each layer as entered. Cover and cook over medium heat for 20 to 25 minutes.
Beat all ingredients for 3 minutes. Pour into 3 cake pans and bake at 325° for 25 to 30 minutes.
Cut every third rib about halfway through the strip. Sprinkle with salt and pepper. Place in shallow pan. Bake 1 1/4 hours at 350°. Pour off fat. Mix remaining ingredients and let stand to blend flavor. Pour over ribs. Bake 45 to 50 minutes, basting frequently to glaze ribs.
1. Use only wooden utensils and glass or ceramic containers. Acid in starter will corrode any metal with which it comes in contact.
Brown ground beef. Drain fat. Add taco seasoning per package directions. Press crescent rolls into 9 inch or 10 inch pie pan. Spread 1/2 of Fritos on top of crescent rolls. Add hamburger mixture. Put sour cream on top, then cheese, and the rest of the Fritos. Bake 20 - 25 minutes at 350°. Serve with shredded lettuce and chopped tomatoes.
In large bowl, mix cool whip and egg. At this time a few drops of food coloring may be added. Add cake mix slowly and dust your hands with powdered sugar and make each a size of unshelled walnut. Roll each cookie in powdered sugar, and bake 12 to 15 minutes at 350 degrees.
Prepare rotini as package directs; drain. In large skillet, heat oil. Add chicken, broccoli, carrots and onion. Cook and stir over medium heat until broccoli is tender and crisp. Add water, bouillon and tarragon; cook and stir until chicken is cooked through. Add hot, cooked rotini and Parmesan cheese; toss to coat. Serve immediately. Refrigerate leftovers.
Cut meat in 1/2 x 2-inch pieces and brown. Cook ingredients over medium heat for 5 minutes. Then add broth and stir flour into skillet to make gravy. Stir cream into meat. Cook for 45 minutes before serving.
Brown bacon, remove all but 1 tablespoon fat. Saute onion. Place flour, salt and pepper in a sack. Add squash and shake well until coated. Then put squash in a greased casserole. Add soup to bacon and onions and pour over squash. Bake, covered, at 325° for 2 1/2 to 3 hours.
Mix together cake mix, melted butter and one egg. Pat down in a 9 x 13-inch baking pan. Mix together cream cheese, 2 eggs and powdered sugar in mixer. Pour into pan, covering cake mix batter. Bake at 350° for 40 to 45 minutes.
Finely chop dried beef, pepper and onion. Mix into cream cheese. Shape into 1 large or 2 small balls. Roll balls in ground walnuts. Serve with any kind of crackers. Great for parties or holiday guests.
Melt onions in 4 tablespoons oil until clear. Add all ingredients except hot dogs and cook for 4 hours on low heat, stirring occasionally. Cut hot dogs into 1/2-inch circles and add to sauce. Add 3 cups water and continue to cook over medium heat for about 20 minutes or until boiling. Boil spaghetti in water until done and add to sauce. Serve hot and enjoy.
Cream butter and sugar. Add eggs, one at a time. Add vanilla. Add mashed bananas. Add dry ingredients alternately with milk. Pour into well-greased baking pan. Bake at 325° for 30 to 40 minutes.
Preheat oven to 350°. Cream butter and sugars until fluffy. Stir in vanilla and add eggs; beat well. Sift in flour; mix well. Add oatmeal, stirring until all is blended. Add butterscotch (pecans and coconut, if desired). Cover cookie sheets with foil and drop cookies. Bake 9 1/2 to 10 minutes. When done, cookies will slide off foil. Makes 100 (2-inch) cookies.
Drain beans; mix with pepper and onion. Mix oil, vinegar and sugar together and pour over beans. Add salt and pepper, then refrigerate in closed container.
Put all ingredients into a blender and blend until thoroughly mixed. Pour into a greased and floured 10-inch pie pan. Bake at 350° for 1 hour or until knife comes out clean when inserted in center of pie. This pie provides its own crust, coconut custard filling and coconut topping.
Mix cake according to box. Bake in an oblong pan. Mix the remaining ingredients and put over hot cake.
Slice chicken breasts into 1/4-inch pieces. Saute chicken in small amount of olive oil 5 to 10 minutes. Add tomatoes, wine and seasonings, except parsley. Cover and cook over medium heat until chicken is cooked through (8 to 12 minutes). Spoon over linguini and sprinkle with parsley. Serve with Parmesan cheese. Serves 4.
Brown hamburger in pan with finely cut onion. A little cooking oil may be added. When brown, sprinkle chili powder on top. Also, add salt; mix. Add tomato juice, sugar and beans. Heat; serve with crackers or add 1 pint cooked macaroni instead. Navy beans may be used instead of kidney beans.
Lightly brown chicken in frying pan with nonstick spray on medium to medium-high heat. Turn down to simmer and add 1 jar of salsa (choose degree of spiciness desired). Simmer in covered pan for 30 minutes. Serve with plain or Spanish rice and a salad.
Mix Jello and 3 cups water with strained juice. Heat up and let jell, soft. Add Cool Whip and drained strawberries. Spray a large 9 X 13 baking dish with Pam. Pinch angel cakes into bite size pieces. Pour Jello mix over it. Top with whole fresh strawberries. Let chill.
Stir together 1/2 cup sugar and gelatin in small saucepan. Blend egg yolks, water and lemon juice; stir into sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. Stir in lemon peel. Place pan in bowl of ice and water or chill in the refrigerator, stirring occasionally until mixture mounds slightly when dropped from spoon. Beat egg whites and cream of tartar until foamy. Beat in sugar (1/2 cup), 1 tablespoon at a time. Continue beating until stiff and glossy. DO NOT UNDERBEAT! Fold lemon mixture into meringue. Pile into baked pie shell. Chill at least 3 hours or until set.
Heat oven to 350°. In a greased 1 1/2-quart baking dish, place all ingredients in alternate layers starting with chicken and ending with bread crumbs. Dot with butter. Bake 20 to 30 minutes. Serves 6.
Mix margarine, flour and chopped nuts. Pat in a 9 x 13-inch greased pan. Bake at 350° for 15 to 20 minutes. Mix together cream cheese, confectioners sugar and Cool Whip and spread on top of crust. Mix together instant pudding and milk and spread on the cheese. Frost with Cool Whip and sprinkle with chopped nuts. Refrigerate 3 to 4 hours.
Cut five slits in meat. Insert garlic. Combine salt, pepper, thyme and garlic powder. Rub over meat. Place on rack in roasting pan. Broil 5 to 6 inches from heat until browned. Turn and brown other side. Set oven at 350°.
Put cornmeal in a large bowl. Stir in boiling water. Continue to stir until cool to prevent lumping. Blend in butter and egg yolks. Stir in buttermilk, salt, sugar, baking powder and baking soda. Beat egg whites until soft peaks form. Fold into cornmeal mixture. Pour into greased 2-quart casserole. Bake in moderate oven at 375° for 45 to 50 minutes. Serve at once with butter. Makes 8 servings.
Combine cooking oil, beef and onion in skillet. Cook until meat is lightly browned. Drain and add salt and pepper. Stir in catsup and tomato sauce mixture. Mix well. Pour into 1 1/2-quart casserole. Cut cheese into thin strips and spread over meat. Top with biscuits. Bake at 425° for 20 to 30 minutes until biscuits are golden brown.
Combine sugar and butter. Melt over low heat. Add dates and cook 5 to 8 minutes. Remove from stove and add Rice Krispies and vanilla. Shape into small balls and roll in powdered sugar.
In large bowl, combine 2 cups of cake mix with margarine, milk, honey and eggs, mixing just until moist. Add remaining cake mix. In a saucepan, melt chips and shortening. Pour first batter into greased and floured 9 x 13-inch cake pan. Spoon chocolate over top and marble with knife. Put marshmallows on top and bake in 350° oven for 25 to 35 minutes. Cool and cut bars.
Mix and work all ingredients together, except meats. Then mix in meats and work it with your hands to mix thoroughly. The vinegar and sherry "cures" the meat and prevents spoilage. Cover and refrigerate. Let season for at least 3 days before using.
Preheat oven to 400°. Grease lightly 2 cookie sheets. Beat egg whites stiff; slowly add sugar, salt and vanilla. Then fold in chocolate chips. Place small spoonfuls on cookie sheet 5 across in 8 rows. Place pan in oven. Shut off heat and leave overnight. Makes about 80 cookies.
Mix flour, cocoa, sugar, soda and salt together. Put in 9 x 13-inch pan. Make 3 holes; put oil in one, vanilla in one and vinegar in one. Then pour cold water over all this. Mix all up and bake in 350° oven.
Process berries and lemon juice in blender or food processor until smooth. Strain puree and discard seeds. Cover and chill. Cut 1 (18 x 18-inch) sheet of foil. Place peach halves, cut side up, on foil. Combine sugar and cinnamon; spoon evenly into center of each peach half. Sprinkle with flavoring. Dot with margarine. Fold foil over peaches and loosely seal. Place on grill rack over medium coals and cook 15 minutes or until peaches are thoroughly heated.
Cream together margarine, sugars, salt and eggs. Add vanilla and chips; mix well. Gently stir in flour and baking soda. Spread onto a greased cookie sheet. Bake at 375° until light brown, approximately 10 to 12 minutes. Makes 20 squares.
Blend lemon juice and blueberries with Eagle Brand milk. Fold in Cool Whip. Pour into graham cracker crust.
Cook and drain white rice. Mix rice and drained pineapple together. Let stand in refrigerator 24 hours to blend well.
Cover bottom of an 8 x 8 x 2-inch pan with apples. Mix all remaining ingredients together and cover apples. Bake at 350° for 25 minutes.
Trim crusts from bread and flatten bread with rolling pin. Cream sugar and cream cheese together. Add egg yolk, vanilla and pineapple. Spread mixture thinly on bread. Roll up and cut rolls in halves or thirds. Brush with melted butter and roll in cinnamon and sugar mixture. Bake at 350° for 12 minutes. Lift off cookie sheet and cool. Don't eat hot, they will burn your mouth!!!!
Grind peppers, onions and cabbage together. Put in kettle and cover with boiling water. Let stand 5 minutes. Drain and add other ingredients. Boil about 30 minutes. Put in jars and seal. Makes about 8 pints.
In a skillet, brown the beef and onion. Place the mixture in the bottom of casserole dish. Add the vegetables next and cover with mashed potatoes. Top with grated cheese, if desired. Bake in a 350° oven until warmed through and the top is browned. Serves 4 to 6.
Mix crabmeat, onions, spices, and mayonnaise in bowl. Continue adding ranch salad dressing and mayonnaise until desired consistency and taste. Let chill overnight for best results. Serve on crackers for great finger food.
Mix dry ingredients together. Add eggs, oil and buttermilk. Bake in greased muffin pans, 12 to 15 minutes at 450°.
Mix first 2 ingredients together and set aside. Mix sugar, mustard, vinegar, salt and butter together. Stir together with first mixture. Cook over slow flame, stirring constantly. When thick, gradually add milk and continue to cook mixture. When slightly thickened, remove from heat. If mixture becomes lumpy, you may strain and store in pint jar in refrigerator until needed.
Mix cake mix according to directions. Pour into 9 x 13-inch pan. Next, take the peach slices and place on top of the cake mix. Combine peach syrup, cream cheese and sugar. Mix well. Finally, drop the cream cheese mixture by the spoonful all over the cake mix. Bake according to the mix directions. Let cool. Spread whipped topping on top and sprinkle cinnamon. Serve cool. DELICIOUS!
Mix hamburg, onion, salt and pepper. Make into small balls. Brown in butter. Stir in remaining ingredients. Simmer over low heat for 20 to 25 minutes. Season with salt and pepper.
Tips: A combination of one or more of the following can be added to the baked potato pulp to create new interest: minced green onions, chives or fried onion rings, chopped green peppers or avocados, diced ham or bacon bits, curry powder and chopped, cooked shrimp; sauteed mushrooms.
Cut zucchini in slices. Boil in salted water until soft. Drain well and mash. Add cheese, olives, eggs, milk, salt and pepper. Put in a baking dish and top with buttered crumbs. Bake at 350° for 50 to 60 minutes. Test like custard.
Mix flour, sugar and milk. Melt margarine and add to mixture. Pour fruit into pan (glass baking dish can also be used) and pour mixture over fruit. Bake in a 375° oven for 30 minutes or until brown.
Mix together all ingredients. Pour into ovenproof baking bowl. Bake at 350°. Skin will form on top. Turn the skin under, repeating for a total of 4 times. Leave the fifth skin (this should take about 1 hour).
In large bowl, combine spinach, onions, tomatoes, and corn; set aside. In medium bowl, combine chilli powder, garlic powder, and cumin; blend well. Add pork; toss to coat. In medium skillet, heat oil over high heat. Saute pork until golden brown and thoroughly cooked. Stir in orange and lime juices. Spoon mixture over vegetables; toss gently to coat. Serve immediately.
Melt together caramels and evaporated milk; set aside. Combine cake mix and margarine. Press 1/2 cake mixture into 9 x 13-inch pan. Bake at 350° for 8 minutes. Remove from oven and sprinkle with chocolate chips. Spread caramel mixture over this. Spread remaining batter over top of caramel layer, spreading evenly. Bake at 350° for 18 to 20 minutes. Cool slightly. Refrigerate 30 minutes. Cut into squares.
Sift together dry ingredients. Beat eggs slightly. Add sugar, oil and vanilla; beat together. Add zucchini, nuts and pineapple; mix well. Spray 2 loaf pans with Pam. Divide batter evenly between the 2 pans. Bake at 350° for 1 hour.
Cook macaroni, drain and rinse with cold water to cool. In bowl, combine macaroni, tomato, peas, cheese, celery, egg and onions. Pour dressing over mixture and coat.
Boil pasta until chewy. Add remaining ingredients including juices from mushrooms and artichokes. May add anything you wish. Best when chilled overnight.
Drain pineapple (save juice to use later with water). Heat water to boiling; add jello and when dissolved, add 1 cup juice and/or water. Let set to a jelly like consistency. Add cottage cheese, salad dressing and pineapple. Stir well. Place in mold and set in refrigerator until ready to eat.
Simmer bacon in a little water (about 10 minutes); drain and dry. Cut in 1/2 inch pieces. Place bacon in heavy skillet and fry until crisp. Remove bacon. Coat the beef pieces with flour and after adding a little oil to bacon fat, brown beef fairly well. Transfer the browned beef and bacon pieces to whatever large pot you will cook it in over direct heat. A heavy deep pot with cover is best. Add a little of the wine to the skillet where the meat was browned; swish it around to get it all out and empty in big pot with meat. Add beef bouillon, tomato paste, salt and pepper and garlic. Pour in enough wine to cover meat. Place over direct heat and bring up to a simmer. Cover and cook over low heat 3 to 4 hours. Peel onions and cut in coarse pieces. Peel and cut (coarsely) a few carrots. Drain mushrooms well (retain liquid) and wash thoroughly. Cut up and saute in a little butter. When the stew has cooked at least 1 1/2 hours, add the vegetables and liquid. If a lot of the liquid has cooked out of the stew, you can add more of the canned bouillon and more wine as needed. Simmer until all ingredients are tender.
Add water to cover. Cook onions until tender. Add peppers and garlic and cook 5 minutes. Brown pork and sausage in 2 or 3 batches and drain fat. Mix meats and chili mixture in pot and cook 1 minute. Add tomatoes and beans and bring to boil. Simmer 20 minutes. (Add water to cover before simmering.)
Add all ingredients into a large mixing bowl and beat until well blended. Velvacol and glycerin can be purchased from a pharmacist.
Make brownies according to directions and bake in a 9-inch pie pan. Cool. Spread ice cream over brownies. Slowly melt caramel and milk until creamy. "Swizzle" over ice cream and sprinkle nuts as soon as possible to stick to the caramel before cooling. Freeze and serve.
Mix all ingredients together except grated cheese. Pour into a 9 x 9 x 2-inch Pyrex dish (grease pan). Bake at 350° for 25 minutes or until done. Remove from oven and cover top with cheese. Return to oven just until cheese melts.
Saute garlic and onion in oil. Add shrimp, pork and seasonings; brown well. Add vegetables. Cook until half done. Drain and cool. Drop 2 tablespoons of mixture in center of lumpia wrapper; fold over, fold in ends and roll. Seal ends with egg. We like to dip in Sweet Sour Sauce!
In a food processor, place each ingredient one at a time and puree it so that finally a loose paste is formed (if the mixture gets too thick during this process, then add some of the olive oil to loosen it up). Makes approximately 2 1/2 cups.
Mix cake mix, pudding mix, eggs and buttermilk together. Stir in the chocolate chips. Spray the Bundt pan with Pam liberally. Sprinkle chopped pecans in bottom of pan. Pour cake batter on top of pecans. Bake 45 to 55 minutes at 350°. Check with toothpick for doneness. Let cool.
Layer broccoli first (if fresh, steam 5 minutes first), then layer chicken, then Velveeta cheese. Stir together other ingredients, except onion rings; spoon over cheese. Bake at 350° for 45 minutes. Pour French fried onions on top; bake 10 minutes longer.
Melt butter, milk and chips in a double boiler. Stir until mixture is smooth. Put marshmallows and nuts in large bowl. Pour chocolate mixture over nuts and marshmallows. Stir until well covered. Put in 13 x 9-inch pan lined with wax paper. Chill until set. Cut in squares.
Mix popcorn and nuts in lightly greased roasting pan. Add to margarine the brown sugar and honey. Bring to boil. Boil 5 minutes. Remove from heat. Add vanilla. Pour over popcorn. Stir until coated. Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely, then store in airtight container. Great for Christmas gifts or parties!
Mix dry ingredients. Beat eggs; add sugar, oil and vanilla. Beat until creamy; add in dry ingredients. Makes 2 loaf pans. Bake at 350° for 45 minutes to 1 hour until done.
Bring to boil and pour over pickles that are already in the jar. Do not cook the pickles.
Combine all ingredients. Brush on seafood, beef or poultry. Marinate in the refrigerator for 2 hours prior to grilling. Herb Marinade may also be brushed on meat during grilling for additional flavor.
Cream the butter and sugar. Add eggs, one at a time. Add syrup, flour and vanilla. Mix well. Stir in nuts. Pour in a 9 x 13-inch pan. Bake at 350° for 30 minutes.
Mix all ingredients together and pour into uncooked pie shell. Bake at 400° for 10 minutes; then reduce heat to 350° and bake for 35 to 40 minutes.
Bone and skin chicken breasts. Combine egg with 1 tablespoon lemon juice. Combine flour, garlic powder and paprika. Dip chicken in egg mixture, then into flour mixture. Brown chicken in margarine. Dissolve bouillon in hot water. Add remaining lemon juice. Cover skillet and simmer 20 minutes or until tender.
Crush Oreos and set aside. Cream together margarine, cream cheese and powdered sugar. Mix in milk, pudding and Cool Whip. Layer alternately the cookie crumbs and the creamed mixture into a plant pot. Begin and end with the cookie crumbs. Place silk flower stems in pot and serve.