HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs on high for 3 minutes. Gradually add sugar, pumpkin and lemon juice. Stir remaining ingredients. Fold this mixture into first mixture. Pour into 18 x 10 x 1 greased and floured pan with 1 cup pecans in bottom. Bake at 375° for 15 minutes. With powdered sugar on towel, roll until cool.
Combine sugar and corn syrup in 3-quart saucepan. Mix well. Cook over medium heat, stirring constantly, until sugar dissolves. Cook, stirring frequently, until mixture turns a light amber color. Remove from heat; stir in soybeans and margarine. Return to heat and blend well. Remove from heat. Add vanilla and soda; stir quickly to blend. Mixture will foam. Pour onto 2 large greased baking sheets; spread out thin. Cool thoroughly; break into pieces. Yields about 2 pounds.
Lightly flour your pizza dough. Stretch, mold, and manipulate your dough into a 16-inch circle approximately 1/8-inch thick. Spread spaghetti sauce evenly over dough. Top with your steamed vegetables and top vegetables with shredded cheese. Place in a 500°F. preheated oven. (For best results use a pizza stone.)
Blend ingredients and cook in a greased, paper-lined tube cake pan for 1 hour at 350°.
In medium bowl, mix wafer crumbs, walnuts and 1 tablespoon sugar; add melted butter. Toss to mix well. Spread mixture evenly into a 9-inch microwave-safe pie plate. Press onto bottom and up the sides of pie plate. Microcook on 100% power (High) for 2 minutes or until set. Cool completely on a wire rack.
Mix dry ingredients together. Store in the freezer and take out what is needed for a meal. Add liquids and bake on a hot griddle. Can be doubled 4-5 times to store in the freezer.
Premeasure needed peanut butter and oats; set nearby. Lay out wax paper. Melt butter in a small pot. Add sugar and cocoa; mix well. Add evaporated milk and mix. Heat over medium flame. Bring to a rolling boil. Boil 1 minute exactly, constantly stirring. Add peanut butter and oats; mix quickly. Mix and drop teaspoonfuls quickly onto wax paper. Let cool and harden.
Combine. Divide mixture into four equal parts. Sprinkle mixture over four rectangles, then roll up each as for jelly roll and place on greased, floured cookie sheet. Bake at 325° for one hour. Sprinkle with confectioners sugar. When cool, cut each roll into 10 pieces. (Can be frozen.)
Combine first 4 ingredients in a small bowl. Sprinkle chicken with poultry seasoning. Coat a large skillet with cooking spray. Place over medium heat. Add chicken and cook 5 min. on each side or until browned. Remove chicken; drain on paper towels. Return chicken to skillet. Pour apple juice mixture over chicken, top with onion slices. Cover, reduce heat and simmer 10 minutes. Add apples wedges, cover simmer another 10 min., or until chicken is tender. Transfer chicken mixture to serving platter, using a slotted spoon. Dissolve cornstarch in water, add to apple juice mixture in skillet, stirring constantly. Cook until thickened. Spoon sauce over chicken. Sprinkle with walnuts. Yield: 6 servings.
Mix together until smooth; fold in 1 cup blueberries. Bake in greased bread pan 30 minutes at 350°. Double recipe for two loaves. Bake 1 hour at 350°.
Cut chicken into 1-inch pieces. Set aside. In small bowl, blend soy sauce into cornstarch. Stir in dry sherry, ginger root, sugar, salt and red pepper. Set aside.
Mix ingredients together. Roll into golf ball sizes. Fry or cook, covered, for 20 minutes.
Soak cabbage in ice water for 2 hours to make crisp; drain. Mix vinegar, water and sugar until sugar is dissolved. Mix all ingredients and chill. Drain to serve. Make a couple of days ahead for better flavor.
Preheat oven to 350°. In large bowl, combine all ingredients and mix well. Pour into buttered 9-inch pie pan. Bake 35 minutes and let cool before cutting.
Mix condensed milk and lemonade. Gently stir in Cool Whip. Pour in baked pie shell or graham cracker crust and chill 2 hours.
Combine all ingredients; mix with hands. Pour in a 9 x 12-inch greased pan. Bake at 350° for 35 minutes.
Combine sugar, butter and milk and boil for 3 minutes. Take off stove; beat in peanut butter, cocoa, marshmallow cream and nuts. Add the oatmeal and more if needed. Drop by teaspoon on wax paper.
Cut cherries, pineapple and dates. Add broken walnuts. Mix in milk and add coconut. Mix well and bake in 250° oven for 1 1/2 hours in a tube pan. Spray pan well.
Make a syrup of sugar and water. Pour in orange and lemon peels from which juice has been removed. Chill. Remove fruit peels and add other ingredients. Pour over ice in punch bowl. Makes 6 quarts.
Beat and set aside the first 4 ingredients. Combine in a saucepan the grits, water and butter/margarine. Cook over medium heat for 3 minutes. Mix the hot gris with the Cheddar cheese. Stir in egg mixture, mixing well. Turn into greased 3-quart baking dish. Bake in low oven at 330° for 45 minutes or until lightly browned. Makes 8 servings.
Mix all ingredients and add shrimp. Refrigerate overnight. Serve with toothpicks.
Cut meat in thin strips. Toss in flour, salt and pepper. Brown meat and onions in 3 tablespoons hot fat. Add tomato juice, consomme and sugar. Reduce heat and simmer until meat is tender. Blend in sour cream, mushrooms and wine. Heat, but do not boil. Serve over buttered noodles, rice or mashed potatoes. Makes 4 to 6 servings.
Brown meat, onion and green pepper in butter. Add tomato sauce and seasonings. In separate bowl combine cream cheese, sour cream, cottage cheese and olives (mix in blender). Line casserole with half of cooked noodles. Top with cheese mixture. Cover with remaining noodles and top with meat mixture. Bake in 2-quart casserole for 45 minutes at 375°.
Brown hamburger meat, then drain. Add other ingredients as listed, stirring and mixing ingredients as you add them. Makes 6 to 8 servings. Double recipe if you have large family.
In 1-quart saucepan, stir sugar, lemon peel and juice, cornstarch, salt and 1/2 cup water, until blended. Over medium heat, cook until mixture is very thick and boils briskly, stirring constantly. Remove from heat and stir in butter. Cool at room temperature. (If mixture becomes too thick, stir until of spreading consistency.) Fills 2 cakes.
Make pudding using only 1/2 of the milk called for in directions. Combine with whipped topping and condensed milk. Cut Twinkies in half and place cream side up in a dish. Pour pudding mixture over Twinkies. Cover with sliced strawberries.
Combine ingredients. Grease heated griddle on Silverstone skillet. To test temperature, sprinkle with a few drops of water. If water bubbles and skitters around, heat is just right.
Blend all ingredients together. Pour into 9 x 13-inch baking pan. Add topping before baking.
Soak raisins in hot water 5 minutes; drain. Combine raisins, broccoli, grapes and green onions in large bowl. Combine mayonnaise and vinegar; stir into broccoli mixture. Cover and chill. Stir in almonds and bacon just before serving.
Thoroughly mix powdered sugar, crunchy peanut butter, butter and vanilla. Chill to set up. Roll into small balls. Insert a toothpick into chilled ball and dip halfway into melted chocolate. Set on wax paper to harden.
Mix together tomato, onion, jalapeno, lime juice and salt to taste. With motor running, add oil in a stream. Stir coriander in vinaigrette. Makes about 1 1/4 cups.
Saute onion and hamburger. Drain and add cheese. Mix well. Pour mixture into pie shells that have been cooked according to package directions.
Sprinkle salt over the squash and refrigerate overnight. Next morning, rinse and drain. Add the vinegar, celery seed and turmeric to the vegetables and sugar; bring to a boil. Pour into scalded jars and seal. Do not cook squash. The straight neck yellow squash works best. May be opened immediately.
Cream shortening, sugar and eggs. Make a paste of coloring and cocoa; add to shortening mixture. Add milk alternately with flour and salt. Add vanilla. Fold in vinegar and soda (made in a paste). Bake at 350° for 30 minutes in 2 nine-inch layer pans.
Cream together Crisco and sugar. Beat in eggs and vanilla. Mix flour, salt, soda and baking powder together. Add to Crisco and sugar mixture and mix until blended. Chill at least 3 hours. Roll out and cut. Bake at 375° for 8 to 10 minutes or until light brown. Makes 6 dozen. Can be left to chill overnight.
Boil together with sugar, water, lard, salt, raisins and spices for 5 minutes. When cold, add flour and soda, dissolved in a teaspoon of hot water. This makes 2 loaves. Bake about 45 minutes in 325° oven.
Dissolve sugar in water in iron skillet over medium heat. Add peanuts; continue to cook over medium heat, stirring frequently. Cook until peanuts are completely coated. Pour onto ungreased cookie sheet; separate peanuts with a fork. Bake at 300° for approximately 30 minutes, stirring at 10-minute intervals. Cool and store in an airtight container.
Mix all ingredients except biscuits, butter and cornmeal. Place in a shallow 2 1/2-quart casserole dish. Bake at 400° for 10 minutes. Dip biscuits in melted butter, then cornmeal. Arrange on casserole. Bake again 20 to 25 minutes or until biscuits are golden brown.
Spread light mayonnaise (about 2 cups) on top. Top with grated Cheddar cheese and bacon bits on top. When ready to serve, mix well.
Dip cookies in milk and place in bottom of pan. Cover with cool whip. Layer cookies and cool whip until the pan is full. Let set in refridgerator over night.
In colander, mix zucchini and salt. Let stand and drain for 15 minutes, squeezing out excess liquid with back of spoon.
Shred Jack cheese. Beat eggs thoroughly. Add cottage cheese and margarine. Mix well. Add flour, baking powder and salt and mix. Add shredded cheese and chiles and stir to blend. Pour into a greased 8-inch square baking pan. Bake in a 350° oven for 35 minutes or until edges are lightly browned and center appears firm. Makes 6 to 8 servings.
Beat the first 7 ingredients and spread in a 9 x 13-inch pan. Sprinkle the nuts, chocolate chips and marshmallows on top. Then beat egg whites stiff. Add brown sugar. Spread over bars. Bake at 350° for 20 to 25 minutes.
Dice potatoes and onion in small pieces, about the size you would use for hash browns or fried potatoes. Cover with enough water in a Dutch oven pan to boil them good. When potatoes and onion are tender, don't drain off the water. I add enough milk to fill the kettle about half to 2/3 full. Then add your cheese, cut up in small chunks, bacon bits, seasonings and butter. Let simmer until cheese melts and is good and hot. It is a quick and easy meal for a cold evening and adds a zest to just plain potato soup.
Mix cream cheese, mayonnaise and salad dressing; set aside. Unroll crescent rolls and flatten on cookie sheet. Bake 7 minutes at 375°. Cool. When cool, spread with cream cheese mixture. Top with vegetables (carrots, radishes, broccoli, cauliflower, green pepper and mushrooms). Add tomatoes, then Cheddar cheese. Press down lightly. Refrigerate. Cut into squares and serve as appetizer.
Cream margarine with sugar. Add eggs 1 at a time; add Ricotta and vanilla last. Beat in flour a little at a time. Drop by teaspoonfuls. Bake at 375° for 10 to 15 minutes.
In medium saucepan, saute onion in butter until tender. Stir in flour. Add potatoes, water and bouillon. Bring to a boil; reduce heat, cover and simmer 7 to 10 minutes or until potatoes are tender. Add corn, jalapeno, milk and seasonings. Cover and simmer 15 minutes. This recipe only serves 2. Double if you want more.
Bring to boil first 4 ingredients. Sift together sugar, flour and salt. Add eggs, buttermilk, vanilla and soda. Pour boiled mix into flour mixture and beat well. Add eggs and milk mixture and beat 2 minutes. Pour into greased 13 x 9-inch pan. Bake at 400° for 23 minutes. (Do not overcook.) Remove from oven and spread peanut butter on cake while hot. Top with Easiest Chocolate Icing.
Place margarine in 9 x 13 baking dish and place dish in oven to melt margarine. Beat together 1 cup sugar, self-rising flour and milk to a smooth batter. Pour over melted butter and do not stir. Empty a can of fruit over batter and sprinkle 1/2 cup sugar over top. Bake at 350° for 30 minutes. Batter will rise to top.
Brown beef; drain off drippings. Spoon beef into 8-inch casserole dish. Top with pizza sauce and cheese.
Soften yeast in water; let stand 5 minutes. Scald milk; stir in 1/4 cup butter, sugar and salt. Cool to lukewarm. Add unbeaten eggs, yeast and flour. Beat vigorously. Cover and let rise in warm place (80° to 85°) about 1 hour. Stir well and spoon into greased muffin pan cups, filling them about 1/2 full. Let rise in warm place until doubled in bulk (about 30 minutes). Pour 1/2 teaspoon melted butter over each roll; bake in preheated moderate oven (375°) for 20 minutes. Can be frozen.
Rinse and sort beans; set aside. Heat heavy 5-quart pot (medium-high heat). Add ham; sear rapidly to brown both sides. Remove from pot. Add sausage. Keep heat adjusted so bottom of pot forms brown crust, but does not burn. Remove sausage when brown on all sides. Remove fat except for small film over crust. Add onions, celery, garlic and parsley. Stir and scrape bottom of pot to break up coagulated particles. When onions are soft and brown, add water, beans, meat, bay leaves, salt and pepper. Reduce heat and simmer covered 1 1/2 to 2 hours or until beans are tender. Return to medium-high heat and boil uncovered rapidly for 5 minutes or until beans start to break up. With back of spoon, smash some beans against sides of pot and stir to thicken gravy. Adjust seasoning and serve over steamed rice. Serves 4 to 6.
Place cottage cheese in blender or food processor and blend until smooth. Add remaining ingredients and blend. Thin with a small amount of low-fat milk, if necessary. Makes about 1 cup, 1 serving equals 1/4 cup.
Saute onion and garlic in oil; add hamburger and brown. Add salt, pepper and any other seasoning you like. Wedge cabbage; place over meat. Pour tomato sauce over cabbage. Fill with water and pour over meat. Cover and simmer 30 to 35 minutes.
Boil squash until tender; drain well. Mash squash; add onion, eggs, sugar, salt, pepper and 1/2 butter. Place in dish and top with cracker crumbs. Melt remaining butter and spread over cracker crumbs. Bake at 350° for 1 hour.
Mix above ingredients together except ketchup. Place in oblong loaf pan. Spread ketchup over top and sides of meat loaf. Bake in a 350° oven for 1 1/4 hours, uncovered.
Freeze cookie dough for 1 hour. Slice into 1/8-inch slices. Spray a 14-inch round glass pizza pan with a nonstick spray. Completely cover the pan with cookie dough slices, overlapping the edges slightly. Bake at 375° for 12 minutes or until golden brown. Cool.
Saute onions in oleo. Combine milk, crumbs and eggs. Pour in a well buttered dish. Bake 40 to 45 minutes at 375°.
Sift dry ingredients together; set aside. In mixing bowl add hot coffee to butter, sugar and syrup, then add dry ingredients and mix only until mixture is turned well. Bake in well-greased and heated cast-iron skillets (two 8-inch) at 325° about 25 minutes or until bread springs back to touch. Turn immediately to cake plate and butter bottom layer and add top layer.
Melt marshmallows with butter. Soften raisins in hot water and drain. Mix rest of ingredients and mix well. Form into pan and keep refrigerated. Makes about 4 small fruitcake pans.
Put the peaches in the bottom of the pan. Mix sugar and flour together and place over peaches (dry). Add melted butter over top. Cook for 30 minutes at 350° or 400° until brown.
Cook macaroni; drain and combine all other ingredients. Pour in baking dish. Cover and bake in 350° oven for 20 minutes, then top with buttered bread crumbs, seasoned with Lawry's garlic salt. Brown for about 10 minutes.
Work sugar and butter (or margarine) together. Put in flour with baking powder, salt and milk. Stir good. Pour berries on top, then 1 cup sugar and 2 cups water. Bake an hour.
Combine first 3 ingredients in a large bowl. Toss well and set aside. Combine next 7 ingredients in a bowl; stir well. Pour over cabbage mixture. Toss gently. Cover and chill 8 hours. Serve with a slotted spoon. Yields 16 servings. Contains about 54 calories and 1.8 grams of fat per 1/2-cup serving.
Preheat oven to 400°. Oil enough cups in muffin tins for 12 muffins or line the cups with paper baking cups.
Add ingredients together and mix well. Pour into a greased 10 x 10 x 2-inch baking dish. Bake at 350° for 1 hour. Stir once about halfway, adding water, if too dry. Yields 8 servings.
Melt butter. Add brown sugar and cinnamon. Pour into greased 13 x 9-inch pan. Put two layers of bread on top. Mix eggs with milk and pour over all. Cover and refrigerate overnight. The next morning, bake at 350° for 45 minutes. Flip slices over to serve. There will be a caramel-like glaze, which is very good, on top. No need for butter or syrup on this French toast!
Rinse dill juice from pickles and then soak pickles in ice water for at least 2 hours. Drain. Bring the sugar, vinegar and 1 cup of water to a boil in a large pan. Add the pickles and bring to a boil again. Cool. Store in refrigerator. Best if stored for a couple of days before eating.
Partially freeze steak, then slice across the grain into 3 x 1/8-inch strips. Brown meat in hot oil in a large skillet; add next 7 ingredients. Cover, reduce heat and simmer 15 minutes.
Combine all ingredients in a lightly greased 3 1/2 qt. slow cooker. Cover and cook on high for 30 minutes or until cheese melts; stir occasionally. Cover and continue to cook on high until smooth and cheese is melted. Add more milk if needed; turn to low for 3 to 4 hours. Just before serving, remove cover. Makes about 1 qt.
Mix all the ingredients together. Place in bowl with sealable lid. Place in freezer 1 to 2 hours or until ready to serve. Will last approximately 2 weeks in freezer if properly stored.
Mix sugars, shortening, peanut butter and egg. Stir in flour, soda and powder. Reserve one cup (scant) dough. Press remaining dough into ungreased 13 x 9-inch pan. Spread with jam. Crumble remaining dough over jam. Bake 20 minutes at 350°. Cool and drizzle with glaze.
Simmer sugar, salt, vinegar and water together; cool. Wash and dry enough cukes to fill a gallon jar. Arrange with layers of cukes, dill, garlic and hot peppers until jar is full. Pour cooled juice over and refrigerate. Good to eat in about 1 week.
In top of double boiler, melt chocolate, stirring occasionally. Remove from heat and stir in condensed milk, salt, vanilla and nuts. Spread mixture evenly into an 8 x 8-inch pan, lined with wax paper. Chill 2 hours or until firm. Turn fudge onto cutting board and peel off wax paper. Cut into squares. Tightly cover.
Brown hamburger and add Ragu sauce. Simmer while mixing remaining ingredients. Boil lasagna noodles for 10 minutes. Drain and rinse in cold water. Grate Mozzarella cheese. Set aside. Mix together cottage cheese, eggs, parsley, Parmesan cheese and salt and pepper to taste. Place one layer of noodles in a 9 x 13-inch pan. Top with half of the cottage cheese mixture. Sprinkle 1/2 the grated Mozzarella cheese on top. Spread 1/2 the hamburger/Ragu on top. Repeat layers. Bake at 350° for 45 minutes. Let stand about 10 minutes after removing from oven before slicing into servings. May be wrapped in aluminum foil and frozen.
Place corn and nuts in a large kettle. Combine butter, sugar and syrup in a 4-quart saucepan. Cook over medium heat. Stir until sugar is dissolved. Bring to a boil and boil 5 minutes. Remove from heat and pour in soda and vanilla. Pour over corn, stirring to mix and coat. Bake in a 250° oven for 1 hour. Stir every 15 minutes. Let cool and store in covered container.
Cut up chicken and put in crock-pot; add onions, peppers and celery. Make a dark brown gravy (enough to cover ingredients in crock-pot). Pour gravy over all ingredients and cook in covered crock-pot until chicken is done. Serve over rice.
Beat eggs, add oil, sugar, some flour or all, apples and vanilla. Bake at 325° to 350° for 25 to 30 minutes. Punch holes in hot cake. Pour over topping.
Combine first 6 ingredients; mix well and make a well in the middle. Mix rest of ingredients, then pour all at once into well. Beat well. Bake at 350° for 1 hour to 1 hour and 15 minutes in 2 large loaf pans.
Combine cake mix, pudding mix, eggs, water, oil and bananas and blend to moisten at medium speed, about 2 minutes. Stir in nuts. Pour into tube pan which has been greased and floured. Bake at 350° for 1 hour or until toothpick comes out clean.
In saucepan prepare ziti as directed. In nonstick skillet, saute in olive oil the green pepper, onion and celery. Slowly add tomato puree, tomato sauce and tomato paste to skillet. Add oregano, basil and garlic to tomato mixture. Heat to boiling. Remove from heat.
Combine sugar, evaporated milk and oleo in a 3 to 4-quart microwave-safe dish. Cook on High for 22 minutes, stirring every 5 minutes. Remove from microwave. Add remaining ingredients. Mix well until chocolate chips are melted. Pour into buttered 9 x 13-inch pan. Refrigerate and cut into pieces. Make 5 pounds of candy.
Separate eggs. Beat egg whites until stiff; set aside. Beat egg yolks. Add milk, baking powder, salt, sugar and flour. Beat well. Add shortening. Fold in beaten egg whites. Cook on hot waffle iron.
Melt butter in large skillet. Add noodles and onion. Stir over low heat until mixture begins to brown, then add green pepper, salt and pepper. When browned, place in 13 x 9-inch baking dish. Prepare rice according to package directions. Add to mixture in baking dish and mix together. Pour chicken broth over all. Bake at 350° for 45 minutes, stirring occasionally.
Rinse sauerkraut under running cold water. Drain well. Dice red and green pepper.
Melt butter in a saucepan. Add onions and carrots and fry gently until soft and pale gold. Add hamburger meat and fry until well-browned. Stir in oatmeal and tomato paste, then gradually blend in stock. Season to taste with salt and pepper and bring to boil, stirring. Lower heat; cover pan. Simmer for 45 minutes, stirring occasionally. Serve hot with mashed potatoes and vegetables.
Cut shortening into biscuit mix until crumbly. Combine 3 tablespoons of sugar, vanilla and milk. Stir into biscuit mix. Beat 15 strokes. Pat into 2 well-greased 8-inch cake pans. Bake in hot oven (400°) for 12 to 15 minutes or until golden brown. Cool.
Combine seasonings and rub into brisket. Sprinkle with Worcestershire sauce and liquid smoke. Place fat side up in roaster and bake, covered, at 250° for 5 hours or 200° for 8 hours. Place on cookie sheet; cover with your favorite barbecue sauce. Return to oven and bake, covered, 1 hour longer. Cool, then slice thinly with electric knife. Can be prepared a day ahead, then reheat, covered, at 350° for 1 hour. If preparing ahead, wait until day of serving to slice.
Cook chicken, remove from bone and cut into small pieces. Save broth. Saute green pepper and onion in butter; add soups, chicken and tomatoes. Heat. Grease casserole and completely line with Doritos that have been softened in chicken broth. Cover with chicken mixture and top with grated cheese. Bake 35 minutes at 350°. Makes 2 good size casseroles. Freeze one for later.
Heat oven to 350°. Grease and flour loaf pan. Beat all ingredients except nuts in large bowl on low speed, scraping bowl frequently, 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes. Stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool 10 minutes; remove from pan. Cool completely before slicing. Refrigerate any remaining bread.
Melt shortening in a large pot over medium to medium-high heat. Add beef and brown lightly, stirring frequently. Lower heat to medium-low. Add beef broth and tomato juice (should equal 2 cups). Add 1/2 cup water. Add all spices. Cover and simmer for 1 hour on medium-low. Add all vegetables and simmer, covered, for 1 1/2 to 2 hours until vegetables are tender. Just before serving, you may thicken with a mixture of 3 tablespoons flour and 1/2 to 1/3 cup water. Shake in covered cup and add slowly to stew, stirring constantly.
Saute onion in oleo, then mix well with all other ingredients. You may want to save some of the liquid from the squash and add to mixture if seems to be dry. Bake at 350° for 30 minutes or until brown.