HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle gelatin over cold water to soften. Heat over low heat, stirring constantly, until dissolved. Beat together the Blue cheese, Cheddar cheese and sour cream; stir in gelatin mixture. Pour into a 3-cup mold; cover and chill until firm. Unmold onto serving plate. Serve on fancy assorted crackers. Makes about 2 1/2 cups spread.
Mix together 1 cup flour, yeast, sugar and salt in a bowl. Heat until warm (120° to 130°) the milk, water and oil. Remove from heat. Slowly add egg to warm mixture. Add liquid mixture to dry ingredients. Beat until blended. Scrape bowl and then beat 300 strokes. Add remaining flour and stir until it is ready to be worked with hands. Punch down. Form into loaf. Place in greased pan. If you like, brush with egg and sprinkle with seed. Let rise again until doubled in bulk. Bake at 400° for 20 minutes or until golden and tap on the loaf makes a hollow sound. Remove from pan and cool, if you can wait.
Mix butter, flour, salt and powdered sugar. Pat into pan. Bake at 350° for 20 minutes. Mix eggs, lemon juice, flour and sugar; beat. Pour on top at once. Bake 25 minutes more. Sprinkle with powdered sugar.
Place in food processor with steel blade and pulse. Then blend until uniform in texture. Add pecans.
Melt Cheez Whiz slightly in microwave and mix in softened cream cheese. Add garlic powder and Worcestershire sauce; add beer last. Let stand overnight. Pour into hollowed out pumpernickel bread. Use remaining pieces of hollowed bread for dipping.
Melt butter in skillet. Add scrambled eggs with the cooked rice. Sprinkle with soy sauce and gravy sauce. Mix thoroughly and cook for about 5 minutes. Add chopped green onions and tops.
Wash tomatoes. Slice across tomatoes to make not too thick, not too thin. Season and coat with meal. Fry in hot oil in pan 1 layer at a time. Turn over when brown and transfer when done with spatula to a plate with paper towel to drain on. Repeat until all are cooked.
Mix all ingredients. Chill for 2 1/2 hours. Serve with fresh fruit.
Melt chocolate chips in double boiler and cool slightly. Beat egg yolks and add to chips. Whip egg whites. Add sugar slowly. Whip cream. Fold in whites. Fold in chocolate mixture. Tear angel food cake into walnut-sized pieces. Put layer of cake and layer of mixture in 9 x 13-inch pan. Do in 2 layers. Refrigerate several hours before serving.
Melt butter in a skillet. Peel, core and slice apples and place in the skillet. Cook over medium heat for 3 to 4 minutes, stirring occasionally. Add the sugar and cinnamon. Cover the skillet tightly and cook over low to medium-low heat, continuing to stir occasionally, until the apples are soft. Remove the lid and simmer so the liquid will somewhat evaporate and become more saucy.
Mix all ingredients well. Pour in an unbaked pie shell. Sprinkle with cinnamon or nutmeg. Bake at 450° for 25 to 30 minutes.
Cream well the sugar and shortening. Add eggs and bananas. Add, sifted together, the flour and soda. Add milk and vanilla. Pour into greased and floured 13 x 9 x 2-inch pan and spread with topping of melted margarine, brown sugar, coconut or raisins and chopped nuts. Bake at 350° for 30 to 40 minutes.
Saute rice and onion in butter until transparent. Place rice mixture and mushrooms in a deep-sided 3-quart casserole dish. Bring liquids to a boil and add to casserole. Cover tightly with foil. Cook for 50 minutes to 1 hour in a 350° oven.
Fry hamburger and onion until lightly browned. Parboil eggplant in salt water until tender. Add bread crumbs and cream of mushroom soup. Fold in eggplant. Shred grated cheese on top. Bake at 325° for 35 minutes.
In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5 to 6 minutes or until juices run clear. Add the vegetables; stir-fry for 3 to 4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through. Serve over rice. Yield: 6 servings.
In medium bowl, combine salt, pepper, jam, mustard, garlic and vinegar; whisk until mixed. Place chicken in a large plastic food storage bag. Add jam mixture. Seal bag; turn to coat chicken with mixture. Marinate in refrigerator 2 hours or overnight. Spray baking dish with cooking spray. Cook chicken at 350° for 50 minutes. Transfer to platter; sprinkle with scallions.
Whip sour cream and cream cheese together. Spread on bottom of shallow casserole dish.
Beat 1/4 cup sugar into egg yolks; stir in milk. Slowly cook over hot water until mixture coats spoon, stirring constantly. Chill. Add salt to egg whites and beat stiff. While beating, add remaining 1/4 cup sugar gradually. Fold in egg whites. Whip the cream into the mixture separately. Add vanilla. Chill several hours. Serve with nutmeg.
Cream shortening, sugar, eggs, food coloring, cocoa, salt, buttermilk, flour and vanilla. Beat until smooth. Mix vinegar and soda. Fold into first mixture. Bake at 350° for 25 minutes in two (9-inch) cake pans.
Use a large bowl to mix in. Combine shortening and boiling water or milk; stir until melted. In a large bowl, beat eggs, sugar and salt. Stir, then add cold water. Put both packages of yeast in lukewarm water and dissolve thoroughly. Combine all 3 mixtures in large bowl; stir well. Will be a little wet. Cover and chill overnight in refrigerator. Shape into small balls for rolls. Let rise. Bake at 350° for 10 to 20 minutes.
Dissolve jello in water, add mayonnaise. Cool. Add celery, onions and corned beef; whisk and stir (8 x 8-inch pan). When jelled, spread sour cream on top. Parsley on top. Serves 8 or 9.
Boil fryer. Allow to cool and remove meat from bone. Melt butter in 9 x 11-inch baking dish. Add stuffing mix. Place chicken on top. Pour soups and broth over chicken and stuffing mix. Bake at 350° for 45 minutes.
Bake 10 minutes at 350. Must cool before middle layer is put on top.
Mix 2 cups sugar and flour and set aside. Bring to a boil margarine, salad oil, water and 1 package liquid chocolate. Add liquid mixture to flour and sugar. Add eggs, salt, sour milk and baking soda. Pour into greased jelly roll pan. Bake at 375° for 20 minutes. The last 5 minutes, start frosting.
Saute onion and garlic in oil until tender. Add salt. Mix chicken broth, soy sauce and cornstarch. Add to skillet. Stir until mixture thickens. Add chicken and vegetables and heat through. Serve over rice or chow mein noodles. Sprinkle with noodles and additional soy sauce, if desired.
Bring sugar and evaporated milk to a boil in saucepan. Boil for 6 minutes, stirring constantly. Remove from heat. Stir in chocolate chips, vanilla, margarine and peanuts. Beat until thickened and creamy. Pour into buttered 9 x 13-inch pan. Cool. Cut into squares. Store in airtight container in refrigerator. May substitute peanut butter chips for chocolate chips. Yield: 80 servings.
Cream butter; beat in sugar, potatoes, milk and cocoa. Add sifted dry ingredients alternately with milk.
In a double boiler over simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat; stir in raisins and peanuts. Drop by tablespoonfuls onto waxed paper. Chill until ready to serve. Makes 2 dozen.
Saute onion and garlic in oil until tender. Remove from heat. Add chicken, soup, sour cream and half of the grated cheese. Soften tortillas in microwave for approximately 1 minute on High; cut into fourths. Place a layer of tortillas in bottom of a 9 x 13-inch pan, then a layer of sauce mixture. Continue to layer, ending with sauce. Top with remaining cheese. Bake at 350° for 30 to 40 minutes.
Heat water to boiling and remove from heat. Add jello and stir until dissolved. Add fruit and stir again. Place in a bowl or Pyrex dish and refrigerate.
Mix the above ingredients together. Melt 1/2 stick butter in pan or dish you plan to bake the casserole in. Pour the mixture into dish. Sprinkle 1/4 cup sugar and 1 teaspoon cinnamon on top. Bake at 400° for 45 minutes or until set and browned.
Add onion to nearly crisp bacon and cook until transparent. Add vinegar, sugar, flour, water, salt, pepper and celery salt. Keep cooking and stirring until it is bubbly gravy; add water to keep it a thin consistency. Pour over diced potatoes and eggs. Serve warm. Makes 2 casseroles full.
Chop onions and tomatoes; mix with green chiles and black olives. Add vinegar and oil; mix well. Chill while boiling pasta. Cool pasta under cold running water. Mix with other ingredients. Serve.
Cook macaroni by directions to al dente and drain. Melt 2 tablespoons margarine in saucepan. Add flour. Cook and stir 1 minute. Add milk, whisking rapidly. Simmer 1 minute. Add Cheddar cheese, salt and pepper. Set aside. Heat remaining 1 tablespoon margarine in large skillet and cook mushrooms and onion until wilted. Add ham and cook 2 minutes. Add cheese sauce, cayenne pepper and cream. Cook 1 minute more. Pour into macaroni and mix well. Pour into 10-cup casserole dish and sprinkle with Parmesan. Bake at 425° for 15 minutes. Place under broiler on high until golden brown (2 to 3 minutes). Serves 6 to 8.
Cream sugar, shortening and butter until light and fluffy. Add corn syrup. Mix and scrape down the sides of the bowl. Add melted chocolate; mix well. Scrape down the sides of the bowl again. Gradually add eggs, mixing well. Stir the remaining ingredients together; stir into the batter, mixing only until ingredients are incorporated. Pour batter into a greased 9 x 13-inch pan. Bake for 20 to 25 minutes at 350°. Makes 18 brownies.
Preheat oven to 350°. In bowl, combine muffin mix and cheese (prepare muffin mix according to directions). In a saucepan, stir together remaining ingredients and heat. Spoon muffin mixture into greased 2-quart casserole dish, then spoon soup mixture over muffin mixture. Bake 25 minutes or until golden. Garnish with additional cheese, green onions and sliced cherry tomatoes, if desired. Serves 6.
Blend butter, peanut butter, brown sugar, sugar and egg. Then add flour and baking soda mixture. Make into small balls and press with floured fork on dry cookie sheet. If needed, blend about 1/2 teaspoon of water into mixture before making balls. Bake 8 to 10 minutes at 350°. To test if done, wooden toothpick or straw should come out of cookie clean and dry when stuck in. Always preheat oven for 10 minutes with door closed.
Combine margarine, peaches and 1 cup sugar; boil until slightly darker than natural. Meanwhile, combine milk, vanilla, flour and 1/2 cup sugar in a mixing bowl; pour this batter into a greased 9 x 13-inch pan. Then pour boiled peach mixture on top of batter. Bake until top browns at 400°.
Drain juice from beets; add water to make 1 cup. Add vinegar, sugar and cinnamon; bring to a boil. Pour over beets. Marinate several hours or overnight in refrigerator. Part of the liquid may be poured off when served. Makes 4 servings.
Mix all ingredients thoroughly and pack firmly into loaf pan. Bake in moderate oven at 350° for 1 hour. Let stand 10 minutes before slicing.
Wash raisins in hot water and drain. Add other ingredients. Pour into unbaked pie shell and bake at 350 for 30 minutes.
Heat sugar, water and cinnamon to boiling. Reduce heat. Cover and simmer 15 minutes. Remove from heat; cover and refrigerate at least 2 hours or until chilled. Remove cinnamon from syrup. Just before serving, mix syrup with the remaining ingredients in a punch bowl. Makes 26 servings (about 1/2 cup each).
Fry meat to have enough grease to cover cornmeal. Add cornmeal and salt to taste. Brown meal in grease. Add milk; stir and let boil until thick. Serve over any bread.
Mash bananas. Add vanilla. Beat egg and add to mixture. Add nutmeg and salt to flour, then add to mixture. Mix well. Drop by spoonfuls in hot oil and fry. Drain. Sprinkle with lime juice and granulated sugar.
In a bowl, beat eggs, sugar and oil until fluffy. Mix in flour, baking soda, cinnamon and salt. Add to egg mixture. Add pumpkin and mix well. Pour into greased tube pan. Bake at 350° for 55 minutes or until done; let stand 10 minutes. Ice with cream cheese frosting.
Combine rice, beef, egg, onion, salt, parsley flakes, marjoram and pepper. Add 1/2 cup tomato juice; mix lightly. Shape mixture into 18 balls. Place in skillet. Add sugar to remaining tomato juice and pour over meatballs in skillet. Bring to boiling point.
Beat the eggs well. Add the vegetable oil, zucchini, sugar and vanilla. Mix well. Then add the flour, baking powder, baking soda, salt and cinnamon. Bake at 350° for 1 hour.
Cream shortenings and sugars. Add vanilla and eggs. Sift dry ingredients together; add to mix. Stir in oats, rice cereal and coconut. Form into balls. Place on greased cookie sheet; flatten with fork. Bake in moderate oven for 12 to 15 minutes. Makes 6 dozen.
Melt in double boiler the chocolate squares and butter. Add sugar and vanilla. Add one egg at a time and beat separately for 3 minutes each. Pour into graham cracker crust. Chill and top with Cool Whip.
Heat skillet over medium flame. Add butter and round steak. Saute until brown. Mix remaining ingredients and pour over steak. Bake, covered, 2 1/2 hours at 250°.
Cook rice as directed on package. Saute celery and onions in butter. While rice is still hot, add grated cheese and mix until cheese melts. Add the sauteed celery and onions. Add mushrooms.
Combine tuna, macaroni, cucumbers, celery and onion. Mix Italian dressing, Miracle Whip, mustard and pepper. Pour over tuna and macaroni mixture. Toss gently. Chill. Add tomatoes, dill and sliced eggs before serving.
Drain a little juice of each can. I put this all in my large crock-pot and turn it on low all morning.
Cream together the first 3 ingredients. Flatten the rolls out on edged cookie sheet. Bake at 350° for 10 minutes. Spread cream cheese mix over crust. Top with vegetables. Chill and cut into squares.
Bake pork roast wrapped in foil for 3 to 3 1/2 hours at 350° or until done. Let cool slightly. Line 9 x 13-inch pan with foil. Break roast into pieces and lay in pan. Pour enough barbecue sauce over roast to completely moisten. Seal pan with foil and return to oven for 1 hour at 250°. You may want to stir it after 1/2 hour.
Sift dry ingredients together. Cut in shortening. Add milk to egg and then add to flour mixture, gradually adding more milk if necessary. Knead lightly on a floured board. Roll to 1/2-inch thickness. Cut into wedges and place on greased baking sheet. Brush with butter and sugar on top. Bake in hot oven at 400° for 15 minutes. Makes 15 (4-inch) scones.
Mix berries, sugar, salt, tapioca and lemon flavoring. Fold in sour cream. Pour into pastry-lined 9-inch pan and cover with top crust. Cut vents in top crust. Bake in preheated 425° oven for 10 minutes. Reduce heat to 350° and continue baking until fruit bubbles through air vents and crust is lightly browned.
Shred cabbage and pepper. Add celery seed, onion, salt and pepper. Thin mayonnaise with beer; add to cabbage. Toss thoroughly; chill in refrigerator before serving. Excellent with ham or corned beef. Serves 6.
Grate the cabbage, carrots, onion and green bell pepper and mix together. Mix remaining ingredients. Pour sauce mixture over the cabbage mixture.
Mix thoroughly with mixer. Place on plate and shape into a ball. Chill at least 3 hours. Top with chopped nuts (optional).
Mix and cook in small muffin pans at 400° to 425° for about 10 minutes.
Preheat oven to 400°. Wash and dry chicken; set aside. In a food processor, combine butter, herbs, lemon and lime zest, minced garlic, blackberry jam, lime juice, mustard, honey and soy sauce; blend well and set aside. Sprinkle chicken cavity with juice of 1 lemon. Place whole garlic cloves inside. Brush chicken with blackberry-herb mixture. Roast, uncovered, for 10 minutes. Reduce temperature to 350° and continue cooking, basting chicken frequently with pan juices. Cook for 20 minutes per pound of chicken. Serve on a platter surrounded with fresh blackberries and sprigs of herbs. Pan juices may be served with chicken, if desired.
Beat until fluffy, adding more juice if mixture is dry. Add cashews to 1 tablespoon melted butter. Heat in a small frying pan until toasted. Sprinkle on top of casserole and bake at 375° for 20 minutes or 35 minutes if refrigerated. Makes 6 servings.
Preheat oven to 400°. Spray twelve 2 1/4-inch muffin cups with nonstick spray. In a large bowl, combine flour and salt. Add bacon bits and stir to combine. In medium bowl, combine milk, corn, eggs, and margarine. Add wet ingredients to dry ingredients. Stir just until combined.
Pat beef in greased 13 x 9-inch pan. Layer soup, cheese and tater tots. Bake at 350° for 1 hour. DO NOT SALT!
Mix onion soup, beef broth and water. Heat to blend. Pour over brisket. Cook 2 to 3 hours at 350°. Baste occasionally.
Beat eggs until foamy. Gradually add sugar. Beat until thickened. Add milk, cream, vanilla and salt. Mix thoroughly; chill. Pour in freezer. Makes enough for 4 quart freezer.
Cut biscuits into quarters. Mix sugar and cinnamon. Roll biscuits in sugar mixture. Place biscuits into a bundt pan. Melt butter. Mix butter and Karo into sugar mixture. Pour over biscuits. Bake 20 minutes at 350. Turn out of pan immediately.
Cream shortening in large bowl at high speed. Add eggs, one at a time, beating well. Add sugar and continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix and walnuts until well blended. Pour batter into well-greased and floured Bundt pan. Bake at 350° for 60 to 65 minutes. Cool 2 hours before removing from pan. Cool completely. Very good.
Cream butter, oil and sugars. Blend well. Add eggs and vanilla (lemon extract if desired). Sift together the flour, salt, soda and cream of tartar. Stir into butter and egg mixture. Chill dough if necessary. Shape into small balls. Roll each ball in sugar then flatten on a cookie sheet with a flat bottomed glass dipped in sugar. Bake in a 350 degree oven for about 12 minutes. Dough may also be used in a cookie press. You can use colored sugar to coat the balls for the holidays.
Mix together the turkey, oat bran, ketchup, pepper and garlic. Shape into small balls. Fry in a nonstick pan sprayed with Pam. Remove the balls when browned.
Beat eggs in a large bowl with an electric mixer until thick and lemon colored. Add sugar, gradually, beating until mixture is thick, smooth and creamy. Add all other ingredients, then your choice of flavor variation, in the order listed. Do not cook! Pour mixture into freezer, leaving 2 to 3 inches at top for expansion. Freeze as stated on ice cream maker.
Put berries in large kettle. Add water to almost the level of the berries. Cook to a boil for 15-20 minutes. Strain to get the seeds out.
Brown hamburger and onions together. Add tomato soup; mix well. Pour into baking dish. Have mashed potatoes cooled with one egg beaten in them (can use leftover mashed potatoes). Put large dips of potatoes over hamburger and bake until potatoes are brown.
Mix together pistachio pudding and pineapple. Add Cool Whip and mix thoroughly.
Preheat oven to 350°. Blend together well your soda and flour. Cream butter and peanut butter in a medium sized mixing bowl; beat in one ingredient at a time, the granulated sugar, the brown sugar, egg and vanilla. Then add flour mixture, mixing it well. Stir in nuts and chocolate pieces. Drop from a teaspoon heaped full onto a cookie sheet about 2 inches apart. Bake in a preheated 350° oven until they are light brown which takes about 10 minutes. Let cookies cool a minute before removing them with a spatula.
Cook meat until done; drain juices and save. Debone hens; grind meats in food chopper. In bottom of a 16-quart cooker, put butter and ketchup. Add meat, salt and pepper; stir constantly so it won't stick. Place bread in meat stock; let it soak, then add it to the meat mixture and heat well. Add corn; stir well.
Mix cream cheese and peanut butter; beat well. Add sugar; beat well. Beat in Cool Whip; mix well. Pour into crust. Refrigerate.
Combine cornstarch and 1 tablespoon soy sauce in medium bowl. Add chicken and stir to coat; set aside. Combine 2 tablespoons soy sauce, sherry, sugar and vinegar in small bowl. Set aside. Heat oil in wok. Add red pepper and cook until blackened. Add chicken and cook 2 minutes. Remove chicken and set aside. Add scallions and ginger. Stir-fry 1 minute. Return chicken to wok; cook 2 minutes, stirring constantly. Add soy sauce mixture and stir 1 minute. Add peanuts. Serve over rice.
Cream sugar and Crisco well. Add well beaten eggs; beat 2 minutes. Mix flour, salt and baking powder. Add flour and milk, a little at a time. Bake at 325° for 1 1/2 hours or until done.
Toast walnuts on a baking sheet in a 325° oven for 6 to 8 minutes. Remove from oven and cool.
Mix pudding with 3 1/2 cups milk until smooth. Mix cream cheese, milk and	sugar together and beat well.	Mix pudding, cheese mixture and Cool Whip together and pour into graham cracker crust. Top with pie filling. Refrigerate until ready to use.
Mix well and make into a roll. Roll in chili powder and chill. Slice thin and serve with Ritz (any) crackers. This freezes well.
Combine corn and eggs. Stir in milk, cream and butter. Add green pepper. Pour into a greased 1 1/2 quart casserole. Set in pan of hot water. Bake uncovered at 325° for 1 hour until inserted knife comes out clean.
Grease and flour 2 (9-inch) round cake pans. Cream butter, shortening, sugar and vanilla until fluffy. Blend in eggs. Combine cocoa, baking powder, flour, baking soda and salt in bowl. Add alternately with milk to batter and blend well. Pour into pans; bake at 350° for 30 to 35 minutes. Cool 10 minutes and remove from pans. Frost with Lickety Split Frosting.
To eggs, add other ingredients and cook over low heat until thick. Stir continuously. Fill 3 layers of cake.
Mix together and cook 45 minutes. Put into hot sterilized jars. Seal and process in hot water bath for 10 minutes.
Place water, soy sauce and bouillon cube in saucepan to dissolve bouillon cube. Reserve juice from water chestnuts and set aside. Add remaining ingredients to saucepan. Mix cornstarch with juice reserved from water chestnuts. Add to saucepan and cover. Heat over medium heat, stirring often. Cook until onions and celery are just tender, but still firm. Makes approximately 8 cups.
Cook beef in water, then add all ingredients except raisins and cook for 1 hour. Add raisins and cook for 1 more hour. It is now ready to be canned.
Melt cheese with half and half in a double boiler. Add broccoli and milk mixture. Season to taste.
Mix cream cheese and salsa together. Spread over tortilla, approximately 3 tablespoons of mixture per tortilla. Roll up tortilla, tightly. Continue with as many tortillas will use up spread. Put rolled up tortillas on a plate and cover with plastic wrap. Put in refrigerator at least one hour. When ready to serve, remove from refrigerator and slice about 3/4 to 1-inch pieces. Serve.
Bring oleo, sugar and milk to a full rolling boil in 4-quart saucepan. Stir constantly. Boil for 5 minutes; remove from heat. Gradually stir in the chips until melted. Add remaining ingredients; beat until well blended. Pour into a 9 x 13-inch pan. Cool; cut into squares.
Mix together; shape into a roll. Slice thin; place on a cookie sheet. Bake at 350° for 8 minutes. Makes 2 rolls. They freeze well.
Soak beans overnight. Put to boil in fresh salted water until tender. Drain. Add tomatoes, salt and pepper, catsup, sugar and vinegar. Put in a 9 x 13-inch Pyrex baking dish. Cover with strips. Bake 1 hour at 325°.
Parboil squash in salted water 5 minutes; drain and mix in onion and place in casserole. Beat eggs, salt and pepper and pour over squash. Top with cheese, then corn flakes. Bake at 350° for 30 minutes.
Place potato chips on a sheet of wax paper. Stir in pepper. Coat chicken breasts in mayonnaise. Roll in chips until coated. Arrange chicken on lightly greased rack of a broiler pan or cookie sheet. Bake at 425° for 25 to 30 minutes or until chicken is golden brown and done. Yields 6 servings.
Stir together the flour, soda and salt; stir in the sugars. Use wire whip or low speed on mixer. Cut in the shortening with pastry blender until blended. Thoroughly stir in the oats. Makes about 20 cups. Divide in 4. Put into plastic bags and add to each bag 1/2 cup raisins and 1/2 cup chocolate pieces. May be stored at room temperature for several weeks or refrigerated.