HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, sugar, baking powder and salt together. Make a well; add oil, egg yolks, water, vanilla and almond extract. Beat until smooth. In large bowl, beat egg whites with cream of tartar until very stiff. Pour egg mixture gradually over whites. Blend in one square of finely grated unsweetened chocolate. Pour into tube pan and bake at 325° for 55 minutes, then at 350° for 10 or 15 minutes. Invert and hang until cool.
Mix coconut with sugar and 2/3 cup butter. Make about 60 (1-inch) balls. Refrigerate until firm. Dip in semi-sweet chocolate which has been melted along with 1/4 cup butter. Place on wax paper on cookie sheet in refrigerator until served.
In large saucepan, fill about half full of water. Add ground beef; let cook, then add potatoes, mixed vegetables, tomatoes and onion. Cook until potatoes are tender. Cool and serve.
Melt the chocolate and cool. Beat the cream cheese, sweetener and vanilla until smooth. Add chocolate and beat. Add pecans. Pour into an 8-inch square pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Served chilled.
Drain pineapple. Keep syrup. Add hot water to syrup to make 1 1/2 cups. Add Jell-O and stir until dissolved.
Cut grapefruit peel into desired shapes and sizes of triangles. Place in large cooking pot and cover with cold water. Bring to a boil and boil for 20 minutes; drain. Return the grapefruit to pot and cover with hot water. Bring to boil and boil 20 minutes. Drain and return to pot. Cover with hot water; bring to a boil and boil for 20 minutes. Drain. Weigh the hot grapefruit and add an equal weight of sugar. If using color, add now. Stir well and cook over medium heat to medium-high until liquid is absorbed. Be careful near end. Roll in sugar and put on rack to cool and dry. Store with wax paper between layers.
Melt butter in microwave. Spread pie filling in bottom of 9 x 13-inch pan. Sprinkle dry cake mix on top of pie filling after sprinkling cinnamon over filling. Sprinkle cinnamon over cake mix. Pour melted butter over cake mix. Bake at 350° for 45 minutes to 1 hour. Enjoy!
Place sliced potatoes and onions in a baking dish. Salt and pepper to taste. Mix together tomato juice, pepper, flour and water and pour over potatoes and onions. Cover dish with foil and bake at 350° until potatoes are almost done. Place fish on top of potatoes and cook 15 minutes longer or until done.
Cream butter and sugar; add egg yolks, one at a time, beating well after each addition. Beat in 3 cups flour and lemon extract. Mix fruit, nuts and rest of flour in separate bowl. Add to batter. Beat egg whites until fluffy and stiff. Fold into batter. Pour into loaf pans. Bake at 325° for 30 minutes.
Brown onion and ground meat in skillet. Add next 3 ingredients. Stir until hot. Pour in oblong pan and top with grated cheese. Put in a 350° oven until cheese melts and is bubbly.
Beat eggs really good; add sugar and beat some more. Add Eagle Brand milk; beat. Add Pet milk and beat. Pour into ice cream freezer container. Add homogenized milk to fill line. Freeze according to manufacturer's instructions.
Cook brown sugar, milk, syrup and pecans together to hard ball stage. Cook over meduim heat in heavy pan; stir and watch closely. Remove from heat; add oleo and cream of tartar. Allow to cool. Place waxed paper over cloth. Beat candy and pour by spoonfuls on waxed paper. Wrap individually in waxed paper. Yield: 20 pieces.
Spread popcorn in a large, shallow pan. In a heavy 1 1/2-quart pan, stir together the margarine, sugar, corn syrup and salt. Cook over medium heat, stirring constantly until mixture boils. Continue cooking, without stirring, 5 minutes. Remove from heat and stir in vanilla and baking soda. Pour syrup mixture over popcorn. Stir to coat well. Bake, uncovered, at 250° for 1 hour, stirring occasionally. Cool and break apart. Makes 1 pound.
Mix sugar and Karo syrup in large saucepan on medium heat on stove. Bring to a boil. Add peanut butter, remove from heat. Add Rice Krispies. Put into 13 x 9 x 2-inch pan. Melt chocolate chips and butterscotch chips together and pour over Rice Krispies. Best if refrigerated 1 hour.
Mix well. Roll into small balls. Place on ungreased cookie sheet. Bake for 12 to 15 minutes at 350°.
Boil chicken until tender and easily removed from the bones. Pour off stock and set aside. Saute in about 2 tablespoons of oil until all ropiness is gone (approximately 1/2 hour).
Cream oil, sugar and eggs. Add vanilla. Sift flour, soda, salt and cinnamon together. Add apples. Fold in cream mixture. Cook raisins in a little water for 5 minutes. Add raisins to mixture. Bake in three loaf pans (4 x 7 1/2-inch) greased and floured for 1 1/2 hours at 350°.
Wash berries. Put sugar and water into a saucepan and stir until combined. Bring to a boil. Add cranberries, orange juice and orange. Simmer until the berries become soft. Cool. Pour into a bowl and refrigerate several hours.
Sift dry ingredients 3 times. Blend sugar and butter. Beat in eggs and bananas. Gradually add dry ingredients, mixing well after each addition. Add vanilla and lemon juice and beat 2 minutes longer. Fold in nuts, 3/4 by hand. Pour batter in a greased pan. Sprinkle remaining nuts on top of loaf and bake 1 hour and 15 minutes at 350°.
Combine first 3 ingredients; press into a 13 x 9 x 2-inch baking dish. Set aside.
Defrost breasts overnight in large roasting pan with cold water and Tender Quick. Rinse birds off and pan out thoroughly in morning. Combine soy sauce and Five Spice into bowl until a granulated consistency occurs. Rub mixture deeply into breasts. Strip bacon to cover bottom of roasting pans and add breasts. Cover and refrigerate until ready to cook.
Remove meat to warm plate. Pan-fry mushrooms in the drippings. Add flour to drippings in pan; stir. Add water and bouillon cube. Cook until mixture boils, cube is dissolved and sauce is thick.
Cut shortening into flour, sugar and salt mixture. Beat egg in measuring cup and add enough milk to make 1/2 cup liquid. Add with vinegar to shortening mixture. This makes about 3 pie crusts. The vinegar in the crust gives it a nice bronze color when cooked.
Mix together. Cut out center of round loaf of unseeded bread (rye, pumpernickel, etc.). Hollow out bread. Fill with dip and place pieces of bread around it for dipping.
Preheat oven to 325°. Combine flour, sugar, cheese and herbs. Mix well. Stir in beer to make stiff batter. Grease loaf pan with shortening. Sprinkle bottom and sides with cornmeal. Turn batter into pan and bake at 325° for 65 minutes. Brush baked loaf with butter.
Cream oleo and sugar together. Add beaten eggs, buttermilk and coconut. Bake at 325° for 1 1/2 hours.
Put peas, water and salt in large kettle. Bring to a strong boil, then turn heat down. Simmer for 1/2 hour before adding other ingredients. That way you can skim the froth off (to reduce gas bubbles in the finished product). After skimming away froth, add onions, celery and butter and continue simmering at least 1 hour more. Freezes well.
Blend cream cheese and butter or margarine into flour with a pastry blender. For easier handling, chill in refrigerator for 1 hour. Form into 24 (1-inch) balls. Line miniature muffin pans with balls of dough and shape into crusts.
Boil potatoes in the jacket in salted water until tender, but not falling apart. When cool enough to handle, peel, slice and layer in a buttered casserole with bell pepper, pimentos, and lemon pepper in each layer. Melt butter in a saucepan. Add flour and stir until well blended. Gradually add milk, stirring constantly. Melt cheese which has been cubed. Cook until melted. Pour over the potatoes. Bake at 350° for 45 minutes to 1 hour.
Combine pineapple (fruit and juice), sugar and salt. Bring to a boil. Add cornstarch mixed with water and cook until very thick, stirring all the while. Cool. Beat egg whites and fold in sugar. Fold into pineapple and turn into a baked pie shell. Cover with the whipped cream. Sprinkle top with chopped nuts and cherries.
Combine cranberries, sugar and water. Bring to a boil. Lower heat. Simmer 10 minutes. Stir in softened gelatin mixture until it is dissolved. Chill until slightly thickened. Fold in apples, nuts and celery. Pour into 2-quart mold. Chill 12 hours or overnight.
Wrap loosely in heavy aluminum foil. Cook at 325° for 2 hours. Gravy will be made when roast is done.
Cook and drain the spaghetti. While hot, stir in eggs, butter and Parmesan cheese. Shape into a buttered 10-inch pie plate. Top spaghetti with 15 ounces Prego spaghetti sauce. Spread pepperoni over pie. Sprinkle with 1 to 2 cups Mozzarella cheese. Bake at 350° for 20 minutes. Let stand 5 minutes and cut into wedges.
Drain crab. Saute onion, celery, green pepper and garlic in 2 tablespoons butter. Combine with crab, drained noodles, sour cream, cottage cheese, grated cheese and seasonings. Spoon into 6 individual buttered casseroles. Bake at 350° for 10 minutes or until piping hot. Garnish with parsley.
Beat egg and a little milk, then add flour and remaining milk alternating while beating. Allow to stand 2 hours. Grate potatoes and add to batter. Beat thoroughly and season. Grease griddle or frypan and spread with thin layer of batter. Brown both sides. Serve with fried salt side pork and/or lingonberries.
Mix sugar, salt, milk and butter in a 2-quart saucepan. Cook and stir over low heat until sugar is dissolved. Add pecans and cook over medium heat to soft ball stage (234°), stirring constantly. Remove from heat and let cool 5 minutes. Stir rapidly until mixture begins to thicken and coats pecans lightly. Drop rapidly from a teaspoon onto aluminum foil or lightly buttered baking sheet to form patties. Let stand until cool and set. Makes 44 small patties. If candy becomes too stiff to handle easily stir in a few drops of hot water.
Cover beans with water; soak overnight. Mix all ingredients. Bring to boil in pressure cooker for 40 minutes. Bake in bean crock at 325° for 2 hours.
Mix flour, corn meal, salt, baking powder and sugar. Mix milk, beaten eggs and oil. Add to dry mixture. Mix thoroughly; beat several strokes. Well oil an iron skillet; heat on medium heat and pour in batter. Bake in preheated 435° oven for 20 to 25 minutes. This batter may also be cooked in well-oiled muffin pans. Bake muffins 20 minutes.
Cook 1 cup brown sugar, margarine and milk until bubbly. Blend in egg yolks, cornstarch and 1 1/2 cups milk. Cook until thickened. Pour into baked pie shell. Beat 2 eggs whites until stiff, beat in 2 Tbsp. brown sugar. Spread on pie, bake 325 degrees until browned.
Mix softened cheese, butter and mayonnaise; add crab meat. Spread on muffins (split in halves), cut halves in fourths and freeze. To serve, bake in 350° oven until brown and bubbly.
Chop mushrooms, including stems; saute with onion in butter or margarine for 10 minutes. Blend in flour, salt and pepper. Stirring constantly, add milk and chicken stock. Cook until thick. Add sherry just before serving. Serves 6.
Spread undrained crushed pineapple into 13 x 9-inch ungreased pan. Spread cherry pie filling evenly over pineapple. Dump cake mix evenly over pie filling. Spread pecans over mixture. Slice butter or margarine into pats and place on top. Bake at 350° for 1 hour.
Cream sugar and butter until light and fluffy. Add eggs, one at a time; beat well. Add to sour cream. Combine flour, soda and salt; add to creamed mixture. Add vanilla. Pour into prepared tube pan. Bake at 325° for 1 hour or until cake tests done. Cool in pan for 10 minutes.
Cook sugar, flour and milk in heavy pan until 235° (soft ball). Use a candy thermometer. Do not stir. Remove from heat; set pan in cold water. Add vanilla and butter. Let cool a little, then beat with a spoon until it looks like pie dough and can be kneaded. (Length of time depends on weather.) Place on plastic wrap; wrap it and knead until creamy. Roll into 6-inch rolls and in cinnamon. Store in airtight container lined with a paper towel.
Cook chicken breasts for 20 minutes. Remove bones. Cook broccoli as directed on package.
Prepare elbow macaroni according to package directions, but do not add salt. Drain macaroni in colander; Rinse under cold water.
Mix sour cream and soup mix and add to softened cream cheese. Form into 2 balls and roll in nuts. Store in refrigerator.
Cream salt, sugar and cream cheese together. Add egg yolks and mix well. Fold in stiffly beaten egg whites and whipped cream. Pour into container lined with graham cracker crumbs. Sprinkle top with crumbs. Freeze until firm.
Combine first 4 ingredients in a medium sauce pan. Bring to a boil and boil for 2 minutes. Remove from heat and add peanut butter. Stir until dissolved. Add coconut and peanut butter. Drop on waxed paper with teaspoon. Let cool. makes about 2 dozen cookies.
Brown beef in heavy skillet. Add onion, tomatoes, catsup, Worcestershire sauce and green pepper. Simmer for 30 minutes. Cook macaroni; drain and add to casserole. Put all ingredients into a 9 x 13-inch dish. Fold in mushroom soup. Sprinkle with cheese. Bake at 350° for 20 to 30 minutes.
Preheat oven to 350°. Remove the stems from the mushrooms, reserving the mushroom caps and chop the stems finely. Saute stems with the garlic in 4 tablespoons of butter. Add the bread crumbs, cheese, salt, pepper and parsley. Saute the mushroom caps briefly in 3 tablespoons of the remaining butter. Fill the caps with the stuffing and place in a buttered shallow casserole. Melt the remaining butter and drizzle over the mushrooms. Bake until very hot, about 15 minutes.
Mix all ingredients, except corn flakes and butter. Pour into buttered casserole dish. Drizzle melted butter over top. Bake at 350° for 1 hour. Sprinkle corn flakes on top and continue cooking for about 5 to 10 minutes.
Dissolve jello in hot water. Add cold water and preserved pineapple juice. Mix well. Add pineapple and strawberries. Let gel. Top with Cool Whip.
In large bowl, stir together the mayonnaise, salt, Tabasco and vinegar. Squeeze moisture from spinach. Add spinach, eggs, celery, onion and cheese; mix well. Store overnight in refrigerator so flavors will marry. Makes eight 1/2-cup servings.
Slice potatoes and cook until done. Preheat oven at 350°. Place ingredients into buttered baking dish as follows: potatoes, seasoning, onions, mayonnaise and cheese. Bake 30 to 45 minutes.
Combine cheese and cream cheese, mixing until smooth. Add pecans, olives and pimentos. Chill. Shape into 5 logs. Roll in sesame seed, parsley or pecans. Refrigerate until ready to serve. Makes 1 1/2 pounds.
Cut beef and chicken in bite size pieces, saute in skillet until browned, then add garlic salt, 1/4 cup teriyaki sauce and 1/4 cup water and let simmer 15 minutes. Then add vegetables and remaining sauce, let simmer 15 minutes longer. Cook rice according to directions on box, serve mixture over rice.
Sprinkle cracker crumbs on bottom of 8 inch square baking pan. Beat cheese, yogurt, sugar and vanilla in medium bowl with electric mixer until smooth and creamy. Sprinkle gelatin into water in cup; let stand 2 minutes. Microwave at High 40 seconds, stir and let stand 2 minutes or until gelatin is completely dissolved. Gradually beat gelatin mixture into cheese mixture with electric mixer until well blended. Pour into prepared pan; refrigerate until firm. Spoon cherry topping onto cheesecake. Refrigerate until ready to serve.
Pour boiling water over Bran Buds. In large mixing bowl add vegetable oil, sugar and eggs; beat together until sugar is dissolved. Add unprocessed bran, 2 cups flour, soaked Bran Buds, buttermilk, molasses, baking soda and salt. Mix well. Bake in muffin tins at 375° for 25 minutes. Batter can be kept in covered container in refrigerator for up to 6 weeks.
Thaw dough and let rise. Roll out flat. Brown sausage and drain well. Spread on dough; sprinkle with Parmesan cheese and other cheese. Roll up as a jelly roll and seal seam. Place on a cookie sheet, and bake about 20 minutes after it rises the second time.
Crush cookies. Save 1/2 to 1 cup. Mix remaining cookies with melted margarine. Press into 9 x 13-inch pan. Chill. Spread softened ice cream over crust. Chill. Then spread fudge topping over ice cream layer. Top with Cool Whip and sprinkle remaining cookie crumbs on top. Freeze.
Melt Butter in a pan on the stove. Then add the Peanut Butter and stir until blended and melted with the butter. Add Confectioners' Sugar and stir together until well blended and starts to take shape. Put into a square pan. Cool and cut. I usually let cool overnight. Then cut into pieces.
Add jello to 2 cups boiling water. Stir until dissolved. Add 8 ice cubes; stir until melted. Add drained pineapple. Chill until firm. In saucepan, add eggs, lemon juice and sugar. Add pineapple juice and water to equal 1 cup. Mix in cornstarch until thickened. Let cool and spread on jello.
Saute onion and bell pepper in margarine, then mix all ingredients well and bake for about 35 minutes. Add more broth if too dry.
Combine flour, salt and pepper in a medium size bowl. Beat in beer with a wire whisk until smooth. Let stand 30 minutes. Pour enough vegetable oil in a large skillet or a saucepan to make a depth of 1 inch. Heat to 375° on a deep fat frying thermometer or until a cube of bread turns golden brown within about 60 seconds. Dip chicken pieces into beer batter, a few at a time, allowing excess to drain back into the bowl. Fry chicken pieces, turning once, for 30 minutes or until chicken tests done. Place on paper toweling to drain. Keep warm in a very slow oven (250°) until all chicken is fried. Garnish chicken with parsley and serve with onion rings.
Use a large mixing bowl. Put flour in bowl. Make a well in flour. Put eggs, salt, baking powder and milk in well; mix. Add bread cubes. Mix well. Let stand 1/2 hour.
Crumble sausage into a skillet. Add onion and green pepper. Cook over medium heat until sausage is done. Drain off drippings and discard. Add tomatoes, mushrooms, oregano and salt to skillet; simmer 10 minutes or until most of liquid evaporates, stirring often. Add eggs and 1 3/4 cups cheese, stirring until eggs are set and cheese is melted, over medium heat. Sprinkle with remaining 1/4 cup cheese; serve hot. Serves 6.
Put apples in buttered dish. Pour water over and sprinkle cinnamon and salt over apples. Mix flour and sugar and cut in butter, blending until crumbly. Spread over apples and sprinkle with cinnamon. Bake, uncovered, at 350° for about an hour.
Blend shortening and sugars. Beat in vanilla and eggs. Sift dry ingredients and add to mixture. Stir in candies. Bake at 350° for 8 to 10 minutes.
Beat cream cheese and sugar together well. Add peanut butter, blending until smooth. Blend milk into the mixture, then whipped topping. Pour into crust. Chill thoroughly. Keep refrigerated.
Melt butter in casserole dish. Add rice and toss until coated. Add soups and seasoning. Stir. Bake in 350° oven for about 1 hour. Stir once about 20 minutes before it's done. Serves 6 to 8.
Preheat oven to 400°. For thin white sauce, melt butter in saucepan, add flour and stir to form paste. Remove from heat and slowly add 1/2 the milk. Return to heat and stir until thickened; beat until smooth. Gradually stir in remaining milk and heat to simmering. Place fish in greased casserole dish and pour white sauce over it. Cover and bake at 400° for 10 to 20 minutes, until fish flakes easily. Sprinkle with bread crumbs which have been mixed with melted butter. Return to oven and bake 5 to 10 minutes, until golden. Sprinkle with parsley and garnish with lemon wedges.
Mix crab, shrimp, mayonnaise, cream cheese and milk. (Tuna salad consistency.) Add spices. Cut loaves down middle lengthwise; top with crab mix 1/2-inch thick. Spread cheese and top with paprika. Bake at 325° until cheese melts. Very Good.
Cut cauliflower and broccoli into small pieces. Wash. Combine cauliflower, broccoli and onions. Toss gently. Combine remaining ingredients. Mix well and pour over vegetables. Toss gently. Cover and chill overnight.
Combine first 5 ingredients. Slowly add olive oil, stirring constantly, with a wire whisk until blended. Serve over a green salad. Yield: 2/3 cup.
Dissolve yeast in a bowl. Stir in salt and oil. Gradually stir in flour. Smooth and knead until elastic. Brush top with oil. Cover and let rise until doubled in size. Roll out 2 pizzas.
Preheat oven to 350°. Butter 2-quart casserole. Cook rice as directed, but use beef stock instead of water. Thaw and warm spinach in microwave, then squeeze out water. Mix with cream cheese until well mixed. Saute mushrooms in butter and keep the juice.
Mix all ingredients together. Then flour table and roll dough to 1/4-inch thick. Cut with donut cutter. Fry in Crisco oil at 350° until golden brown on both sides. Drain on brown paper bag until cool.
Cook carrots. Combine remaining ingredients. Place cooked carrots in a casserole dish; pour mixture on top. Bake at 375° for 15 to 20 minutes.
Freeze cookie dough for 1 hour. Preheat oven to 375°. Slice cookie dough into 1/8-inch slices. Place dough slices, overlapping edges, on foil-lined 14-inch pizza pan. Bake for 12 minutes, or until golden brown. Cool completely. Invert cooled crust onto serving plate and carefully remove foil. Turn crust right side up. Combine cream cheese, sugar and vanilla. Mix until well blended. Spread mixture over pizza crust. Arrange fruit over cream cheese layer. Combine marmalade or preserves with water. Spread over fruit topped pizza. Chill well before serving. Serves 10 to 12.
Beat cream cheese and mayonnaise together. Add gelatine to water, then put into hot undiluted soup. Add the rest of the ingredients to the cream cheese mixture. Put into oiled mold for at least 4 hours. Best made the day ahead.
Cream butter and sugar and beat in eggs, flavoring and cream or milk. Sift flour, salt and baking soda together and mix with creamed mixture. Add oatmeal, nuts and chocolate chips. Drop from teaspoon, about 2 inches apart, onto a cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 5 dozen cookies.
Mix first 8 ingredients and put into 2 casseroles (better if not too thick). Cover with topping of cornflakes and margarine. Bake at 350° for 40 to 45 minutes. Freezes well.
You will also need 40 rounded toothpicks and 1 flat grilling basket.
Melt over low heat 1 stick butter. Add brown sugar. Stir in eggs, flour, baking powder, salt, vanilla, walnuts and chocolate chips. Use a 9 x 12-inch pan. Bake at 350° for 25 minutes.
Stir first 3 ingredients with a fork and press in an ungreased 10 x 15-inch pan. Beat cream cheese, eggs, powdered sugar and vanilla until smooth. Spread over first layer and bake at 350° for 20 to 30 minutes. Watch crust last 5 minutes.
Sift flour, spices and soda together and mix melted butter and applesauce together. Add nuts and raisins. Put in Bundt pan and bake for 1 hour at 350°.
Put milk and liqueur in bowl with pudding mix. Beat on lowest speed of electric mixer for 1 minute. Add 1 cup Cool Whip and beat 1 more minute. Put most of fruit in serving bowl. Top with pudding mixture. Garnish with fruit and refrigerate.
Preheat oven to 350°. Combine sugar, oil, eggs, zucchini, flour and vanilla in large bowl. Add salt, baking powder, baking soda and oatmeal. Mix until well blended. Fold in nuts and spoon into greased 15 x 10 1/2-inch jelly roll pan. Bake 30 minutes. Cool and frost with cream cheese frosting, store bought or homemade.
Saute onions in butter (margarine). Mix all ingredients and bake at 350° for 30 to 35 minutes in 9 x 13-inch pan.
Slice celery and place in baking dish. Add soups and stir. Dice or slice water chestnuts. Add to mixture. Bake until boiling. In a saucepan melt butter. Crumble tube of crackers and place in pan with butter. Place cracker mixture over celery mixture and bake on low heat for 5 minutes. Top with sliced almonds, if desired.
Melt butter in 10-inch frypan. Add crumbs and stir over medium heat until all crumbs are mixed well and browned lightly. Mix sugar and cinnamon into crumbs. Put 1/2 mixture into pan. Cover well with applesauce (1/2 of the applesauce). Then cover with the other half of crumbs, except save a few to sprinkle on top. Then add rest of applesauce. Bake at 350° for 25 to 30 minutes. Serve warm or cold with whipped cream.