HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and margarine. Add beaten eggs, salt, vanilla and soda in water and mashed bananas with flour; mix well. Bake in greased loaf pan in 350° oven about 45 minutes. Makes 2 loaves.
Combine sugar, salt and water. Stir until dissolved. Add vinegar. Cool; pour over cut vegetables at least 2 hours before serving. May use cauliflower, carrot, cucumber, radish, celery, round onion, broccoli.
Mix all ingredients (make sure spinach is as dry as possible before adding). Let set few hours or overnight. Carve out loaf of bread and fill with dip, using pieces from loaf to dip. Also use breadsticks or vegetables to dip.
Beat cream cheese until light and fluffy. Add milk and blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill at least 3 hours. Top with pie filling. Refrigerate leftovers.
Brown first 4 ingredients. Mix rest of ingredients together well. Add browned meat mixture. Put into greased 9 x 12-inch baking dish. At this point, you may refrigerate and bake the next morning. Bake 25 to 30 minutes in a 350° oven or until lightly browned. Serves 8 to 10.
Drain pineapple. Blend condensed milk and lemon juice. Add Cool Whip and pineapple. Blend well. Chill before serving.
Heat oven to 350°. Microwave chocolate and water in bowl on High 1 1/2 to 2 minutes or until melted. Mix flour, baking soda and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into three (9-inch) round cake pans. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove from pans. Cool completely.
Mix cornmeal and salt together in large bowl. Pour approximately 2 cups boiling water over dry ingredients. Mix well. After mixture cools slightly, shape mixture into golf ball sized balls, one at a time. You must wet your hands with water before you make each ball. Flatten the ball with your fingers. Fry in skillet (preferably cast-iron) with about 1/2-inch of hot oil. Fry until golden brown on both sides.
Cream soft butter and sugars. Add eggs and mix well. Add dry ingredients, mixing well after each addition. Drop by teaspoons on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine all ingredients with cooked, drained squash. Put in greased 2-quart casserole. Bake 40 to 45 minutes at 350°.
Mix all ingredients together. Preheat oven to 400°. Bake for 20 minutes.
Combine first 5 ingredients; form into walnut size balls for hors d'oeuvres or larger if for a meal. Brown in the butter or margarine. When brown and almost cooked, add the pineapple juice, pineapple chunks, vinegar, sugar and soy sauce. Heat through. Combine the cornstarch and water; blend in with the mixture in the skillet. Cook until thickened.
In small bowl mix flour and sugar. Pour pineapple into a baking dish, sprinkle flour and sugar mixture over pineapple; then grated cheese. Melt margarine and pour over mixture. Bake at 350° for 30 to 40 minutes.
Sift flour with soda, baking powder and salt. Cream the butter and add sugar; mix well. Add unbeaten eggs, one at a time; beat well. Add vanilla and lemon extract, then add the buttermilk. Pour into greased and floured tube pan. Bake 1 hour or until done.
Mix potatoes and egg well. Shape into balls with ice cream dipper and roll in crushed corn flakes. Make a depression on the top of each ball and dot with butter. Place on greased baking sheet. Bake at 425° for 20 minutes or put under broiler until brown.
Mix and blend flour, eggs, milk and seasonings to make smooth creamy batter. Refrigerate about 1 hour. Preheat oven to 400°. Prick sausage; cook in heavy covered skillet to which 2 tablespoons of water have been added for about 2 minutes. Remove cover and continue cooking until water has evaporated and sausage turns brown.
Brown ground beef and onion. Drain. Add remaining ingredients and cook slowly for approximately 2 hours.
Combine apple juice, spices and cornstarch and microwave until cornstarch dissolves. Place apples in bottom crust and pour apple juice over it. Put top crust on and bake at 450° for 10 minutes, then at 350° for 45 minutes. Let set for at least 2 hours or until cooled.
Drain peaches, reserving 2/3 cup juice. Chop peaches into small pieces; set aside. In a bowl, dissolve gelatin in boiling water. Stir in reserved syrup. Chill until slightly thickened. Stir extract into Cool Whip. Gently fold in gelatin mixture. Fold in peaches. Pour into an oiled 6-cup mold. Chill overnight. Unmold. Yield: 8 to 10 servings.
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with grapefruit juice, beginning and ending with flour. Gradually add milk. Stir in grapefruit rind and vanilla extract; mix well. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely on wire racks. Spread Grapefruit Frosting between layers and on top and sides of cake.
In a 5 - quart dutch oven, combine all ingredients. Bring to a boil over high heat. Reduce heat to low. Simmer 20 minutes. Remove and discard spices. Serve hot. Yields 30 3/4 cups.
Whirl the corn in an electric blender with 2 or 3 tablespoons of reserved corn liquid for a few seconds; then add to the chilies in mixing bowl. Add the butter, eggs, corn meal, salt, sour cream and diced cheese and mix all thoroughly. Pour the mixture into a buttered casserole and bake in a preheated 350° oven for 45 minutes to an hour or until golden brown and firm to the touch. Makes 6 to 8 servings.
Crush vanilla wafers to fine crumbs. Add next four ingredients, mixing well. Form into balls and roll in flaked coconut. Freeze. Serve frozen. Makes 6 dozen.
Mix margarine and flour. Stir in pecans. Put mixture into 9 x 12-inch oblong pan. Bake at 350° for 20 minutes. Let cool. Cream together the cream cheese and powdered sugar. Add 3 cups whipped topping. Spread pudding on top of cherries. Add 3 cups of whipped topping. Sprinkle 1/2 cup chopped pecans and 1/4 cup chocolate on top. Refrigerate until served.
Dice unpeeled red potatoes into 1/2 inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.
Dissolve jello and water. Add strawberries. Stir well. Add banana, pineapple and nuts. Pour half of the mixture in a long Pyrex dish. Chill until firm. Spread sour cream on top and remaining mixture. Chill until firm.
Heat oven to 375°. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; add to margarine mixture, mixing well. Stir in oats, chocolate pieces and nuts.
Crush Ritz crackers. Add chopped pecans and vanilla flavoring. In another bowl, beat egg whites until stiff and gradually add sugar and vanilla. Mix ingredients of both bowls together. Pour into buttered 9-inch pie pan. Bake 20 to 25 minutes at 325°. After pie cools, top with Dream Whip. This pie is chewy and moist and very rich.
Mix potatoes (plain mashed, no butter, milk or salt added) and confectioners sugar. Stir in coconut, vanilla and salt; blend well. Press into 1 large or 2 small pans so that candy will be about 1/2-inch thick. Melt chocolate over hot water. (Do not allow water to boil. If chocolate gets too hot, it may be streaky when hardened.) Pour chocolate on top of candy. Cool and cut into squares.
Blend flour and margarine in a saucepan. Cook for several minutes, stirring constantly. Stir in milk and cook until thickened, stirring constantly. Add lemon juice, parsley, black pepper and cheese. Stir until well blended. Serve over cooked fettuccini. Top with additional grated Parmesan cheese. Serves 4.
Prick pie crust and bake 5 minutes at 450°. Sprinkle with 2 tablespoons Parmesan cheese. alternate layers of broccoli pieces and grated cheese-onion mixture. Beat eggs and all other remaining ingredients together and pour over broccoli-cheese mixture. Sprinkle with rest of Parmesan. Bake at 450° for 10 minutes; reduce heat to 325° and bake 20 minutes more or until set.
Brown meat, onion and green pepper. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf. Serves 4.
Mix. Bake at 350° for 20 to 30 minutes in a 9 x 13-inch pan.
Combine juices, cornstarch, vegetable oil and honey in a saucepan, stirring well. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in poppy seed. Cover and chill thoroughly. Peel cantaloupes and cut each melon into four 3/4-inch slices. Place slices on individual salad plates. Combine strawberries and honeydew melon balls. Spoon 1/2 cup strawberry mixture over each cantaloupe slice. Spoon poppy seed mixture evenly over fruit.
Mix flour, sugar, butter, anise seed and salt like a pie crust, then add remaining ingredients. Knead. Let rise until double. Punch down and braid into 10 small loaves (start at center and braid both ways). Let rise again. Bake at 350° for 20 to 25 minutes.
Combine persimmons and milk and run through colander. Add soda and brown sugar, to taste. Add eggs and enough flour to make a thin batter. Bake in greased shallow baking dish at 350° until set like custard (1 hour or more).
Cream together shortening and sugar. Add eggs and beat until very creamy and smooth. Add vanilla and lemon. Sift together flour, baking powder and salt. Add to creamed mixture alternating with milk. Pour into a well-greased and floured tube cake pan. Bake at 350° for 50 to 60 minutes.
Bring to a rolling boil sugar and milk. Add crackers, peanut butter and vanilla. Beat with spoon until thick (about 5 minutes). Spread in buttered 8 x 8-inch pan. Cool; cut in squares.
After cooking macaroni, rinse and drain well and save. Combine last 5 ingredients in small bowl. Stir and save. Combine remaining ingredients together with macaroni and mix well, then add small bowl sauce and stir until all mixed very well. Refrigerate until ready to serve.
Preheat oven to 400°. Put the sweet potatoes in a large mixing bowl and mash with a wooden spoon or a potato masher. Set aside. Combine the eggs, sugar, spices, salt, lemon zest and cream in a small bowl; whisk until combined. Pour this mixture into the sweet potatoes; stir until thoroughly combined. Add the butter; mix well. Pour into the pie shell and bake for an hour, or until filling is set and a knife inserted in the center comes out clean. Let cool completely before slicing.
Grease pan. Melt butter and saute onion and mushrooms for 3 minutes. Add crab, sherry and salt. Blend flour and milk and add to skillet. Cook until thickened. Stir in cheese. Put in greased baking dish. Sprinkle crumbs and oleo on top. Bake at 350° for 20 minutes.
Boil the chicken breasts. Remove meat from bones and cut up. In a large bowl, mix together the cut up chicken, rice and soups. Add milk until creamy. Bake in oven at 375° to 400° until hot. May add crumbled bread topping and bake until brown.
Mix together the spinach, cottage cheese, Parmesan cheese and egg. Spread 1 cup sauce in bottom of 12 x 8-inch baking dish (sprayed with Pam). Spread a scant 1/2 cup spinach mixture on each noodle. Roll up jelly roll style. Place roll-ups, seam side down in the dish. Cover with remaining sauce. Cover dish with foil. Bake at 375° for 40 to 45 minutes.
*Mix 1/4 teaspoon cumin powder, 1/2 tsp. coriander powder, 1/8 teaspoon nutmeg powder and 1/8 teaspoon cloves = Garam Masala Indian.
Spray crock pot with cooking spray. Add macaroni. Mix in all ingredients except 1 cup cheese. Mix well. Top with remaining cheese. Cover; cook on low for 5-6 hours or until firm and golden brown. Do not uncover or stir until finished.
Heat pear juice. Mix with lime jello and cool. Finely chop pears. Whip cream. Whip cream cheese with milk or light cream. Gently mix cream cheese, jello and pears. Fold in whipped cream. Chill several hours, preferably overnight.
With the tip of a knife, cut a dozen slits 1-inch deep all over the surface of the lamb; insert a sliver of garlic in each slit. Cut a double thickness of cheesecloth about 16-inches wide and 20-inches long and drench it with 1/2 cup of the brandy. Wrap the cloth around the lamb and cover with plastic wrap. Marinate at room temperature about 2 hours.
Cut chicken into bite size pieces. Cut tortillas into 1-inch strips. Mix soups, onion and milk together. Butter a 3 to 4-quart casserole. Add a layer of soup mixture, layer of chicken and a layer of tortilla strips (adding all of the strips). Top with chilies. Add remaining soup mixture. Top with cheese. Bake, covered, at 300° for 1 hour.
Melt chips. Stir in peanut butter, then fold in the corn flakes. Place in greased 9 x 13-inch pan. When cooled, cut into squares.
Boil chicken, remove from broth and debone the chicken, then return it to the broth. Dampen flour tortillas and cut up with scissors to the size you want. Coat with flour and place in boiling liquid with the chicken. Season to taste. Cook slowly for 15 to 20 minutes. Be sure tortillas are covered with the liquid. Stir, but not too often.
Cream the margarine and powdered sugar together. Add the other ingredients. Shape in cylinders. Cook at 300° for 15 minutes. While warm, roll in powdered sugar.
Preheat oven to 400°. Bake pastry crust for 8 to 10 minutes. Steam broccoli until tender; drain. Saute onion and butter over medium heat until golden brown. Add nutritional yeast; mix well. Simmer at low heat for 5 minutes. Remove from heat and cool slightly. Place onion mixture on bottom of prebaked crust. Sprinkle with 3/4 grated cheese. Top with broccoli. Combine remaining ingredients. Pour over broccoli. Bake at 450° for 15 minutes. Reduce heat to 350°. Add rest of cheese. Bake for 30 minutes.
Mix tuna, milk and crumbs. Beat eggs and add onions, parsley, lemon juice, salt and pepper. Pack in a greased loaf pan. Bake in oven for 40 minutes at 375°.
Combine sugar, margarine and milk. Bring to a rolling boil. Boil 5 minutes stirring constantly. Remove from heat. Stir in chocolate. Add marshmallow cream, nuts and vanilla. Beat until well blended. Pour into greased pan. Cool.
Combine 1 teaspoon Parmesan cheese with flour. Toss zucchini pieces in cheese mixture. Place in shallow 2-quart microwave-safe casserole with lid. Add chicken and toss. Cover and microwave on High for 4 minutes, stirring once or until chicken loses its pink color. In small bowl combine bread crumbs and remaining 1 tablespoon Parmesan cheese. Sprinkle chicken and zucchini with bread crumb mixture. Cover lightly with paper towel. Microwave on High 1 to 2 minutes until chicken is almost fully cooked. Spoon sauce over chicken and zucchini mixture. Sprinkle with Mozzarella cheese.
Heat lychee juice and corn syrup to a rolling boil. Cool until lukewarm, add lemon juice and liqueur. Stir until blended. This can be spread over a cake or used as a glaze for pork, ham or chicken.
In 6-quart kettle, put water, seasonings and parsley. Bring to a boil. Add fish chunks. Simmer gently 10 to 12 minutes, depending on thickness of fish. Remove fish with slotted spoon to serving platter. Let set a few minutes to firm up. Serve with melted butter for dipping. Lemon juice may be added to butter.
Preheat oven to 350°. Place apples and water in bottom of 10 x 6-inch glass baking dish. Mix flour, sugars, cinnamon and salt in a bowl. Cut in margarine until mixture resembles coarse crumbs. Sprinkle over apples. Bake for 40 minutes. Serve warm with vanilla ice cream if desired.
Mix well all ingredients together. Simmer for 45 minutes, uncovered or in a slow cooker for 3 hours.
Blend tomatoes in blender. Set aside. Saute chopped onion and garlic in olive oil in a big pan. Pour in tomatoes and stir. Add basil and sugar to taste. Simmer over medium heat for at least 20 minutes, stirring occasionally. Pour over 1 to 2 pounds of favorite pasta.
Mix together first 4 ingredients in saucepan and boil 1 minute. Remove from heat. Add peanut butter and mix until melted. Then add vanilla extract, oatmeal and coconut or chopped nuts or both. Drop by spoonful on wax paper. Keep in refrigerator. Makes about 56 pieces, depending on size.
Beat egg whites until frothy. Add cream of tartar. Gradually add the sugar. Beat until stiff. Fold in the crushed crackers and pecans. Spread in well-buttered 9 x 13-inch pan. Bake 25 minutes at 350°. Cool on rack in pan. Spread with whipped cream and top with cherry pie filling. Good and rich.
Put all ingredients in bowl. Mix together well and pour in 9-inch pie shell. Bake at 300° to 350° for 55 minutes.
Sift flour. Mix flour, 1 cup sugar and 1 cup water. Melt butter in Pyrex dish. Mix in bowl 1 cup sugar, fruit and 1/2 cup water. Pour flour mixture over butter. Pour fruit mixture over flour mixture. Do not stir after placing in pan. Crust will rise to top as it cooks. Bake at 350° for 50 to 55 minutes.
Mix all ingredients, except cornflakes and melted butter. Pour into baking dish. Top with mixture of cornflakes and melted butter. Bake at 400° for 1 hour, covered. Remove cover last 10 to 15 minutes.
Melt oleo in 9 x 13-inch pan. Combine dry ingredients in paper bag. Shake potatoes to coat. Place potatoes in one layer in pan. Bake 1 hour, turning once, at 350°. Great!
Drain pears. Use juice to make jello. Cool. Put pears, cream cheese and Cool Whip in blender. Blend well and add cooled jello. Pour into large bowl. Refrigerate to set.
Blend cake mix, pudding, fruit cocktail (including the juice), eggs, oil and coconut (if used). Beat 4 minutes at medium speed. Pour into a greased and floured 9 x 13 x 2-inch pan. Sprinkle with the brown sugar and nuts. Bake at 325° for 45 minutes or until done. Do not underbake!. Cool in pan for 15 minutes. Spoon hot Butter Glaze over warm cake.
Combine first 7 ingredients, stirring gently. Chill 3 to 4 hours. Stir in bacon and cashews. Serve on lettuce leaves. Yields 4 servings.
Cook carrots until tender and drain. Combine soup, oil, sugar, vinegar, mustard, salt, pepper, and Worcestershire sauce; beat well. Layer carrots, bell pepper and onion. Pour sauce over this and marinate for 12 hours. Yield: 12 to 20 servings.
Mix the eggs and the mayonnaise together in a bowl. In a separate bowl, mix the cream cheese and sour cream together. In an 8-inch spring-form pan, spread the egg mixture in the bottom. Sprinkle with the onion, then spread the sour cream mixture over top. Chill for 3 hours or overnight. To serve, sprinkle with caviar.
Mix 1 cup sugar and cornstarch in saucepan. Stir in water. Bring to boil and boil for 1 minute, stirring constantly. Pour egg product into a small bowl. Add about 1/4 cup hot mixture, stirring constantly. Gradually return it to saucepan, stirring; blend well. Add lemon juice and stir over low heat until very thick, about 3 to 4 minutes. Do not boil. Remove from heat; add lemon peel and margarine. Pour into pie shell. Refrigerate at least 2 hours until set.
Cook 2 hours, then add 1 cup cornstarch dissolved in 1/2 cup water. Cook 1/2 hour longer. Seal in hot jars.
In large bowl, place chunks of tomato, green pepper and red onion. Sprinkle generously with oregano and Italian seasoning. Douse liberally with red wine vinegar. Crisscross with olive oil. Don't stir until serving time.
Cut tips off wings and then cut wings in half. Cook in oil until done. Put wings in a bowl with lid or shaker bag. Add oleo. Sprinkle hot sauce and barbecue sauce (if you want) and shake until evenly distributed. Use dressing as a dip.
Blend cornstarch or flour into a small amount of broth. Add to large amount. Stir in giblets, chopped boiled eggs and neck meat. Boil until slightly thickened. Add seasonings and a little more broth if the gravy is too thick.
Chop or dice bologna. Add finely chopped celery, minced onion, pepper, sweet pickles, croutons and boiled eggs. Add potato chips, mustard and salad dressing; mix well. Chill. Serve on lettuce.
Measure first 4 ingredients in heavy saucepan and boil 1 minute on medium heat. Remove from heat, add vanilla and beat until spreadable. If it gets too thick, add 1 tablespoon milk and beat again.
Bake sweet potato for 1 hour or until tender. Split the top open and scoop out the potato. Mix with orange juice and nutmeg. Refill the jacket and serve. Makes 1 serving.
Wash and dry chicken. Put between waxed paper and flatten with mallet or rolling pin. Place 1 slice ham and 1 slice cheese in middle of each chicken breast. Roll up and secure with toothpicks. Season crumbs with salt, pepper and paprika. Melt butter. Roll chicken in butter, then in crumbs. Put in buttered baking dish. Bake uncovered at 400° for 40 minutes or until done.
Combine yogurt and almond extract in a small bowl; chill at least 1 hour. Sprinkle chopped almonds and serve red and green apple slices. Yield: 2 cups.
Dissolve jello with 1 1/2 cups hot water; let set until starts setting, then whip. Fold in whipping cream and berries. Break cake into small pieces and fold all together. Pour into cake pan and let set for 1/2 day in refrigerator.
In a bowl, combine oats and coconut; set aside. In a saucepan, combine milk and butter. Stir in sugar and cocoa; mix well. Bring to a boil. Add oat mixture, stirring constantly; cook for 1 minute. Remove from the heat; stir in vanilla. Drop by rounded tablespoonfuls 1 in. apart onto waxed paper. Cool.
Cook until all ingredients are done, stirring occasionally. Simmer 3 to 4 hours.
For each serving, make diagonal cuts in frankfurter, not cutting completely through. Baste with cola-flavored carbonated beverage, pineapple preserves or mixture of 1 tablespoon brown sugar and 1 1/2 teaspoons horseradish. Baste while on grill until desired perfection.
Pour peach mix in bottom of flat pan. Sprinkle dry spice cake mix over top about 1/8 inch thick. Bake 45 minutes at 350°. Top with whipped cream when cool.
Brown beef and onion together. Drain fat. Add water, seasoning mix, tomatoes, tomato sauce, corn and drained and rinsed kidney beans. Simmer about 15 minutes.
Melt 3 tablespoons butter in a large skillet; add pecans and saute 10 minutes or until lightly browned. Remove pecans, cover and set aside. In same skillet, melt rest of butter; add onion and saute until tender. Add rice and stir thoroughly to coat the grains. Add chicken broth, salt (if needed), thyme and pepper. Cover and simmer 18 to 20 minutes until rice is tender and all liquid is absorbed. (Can be made ahead and refrigerated up to 24 hours.)
Dissolve yeast in warm water. Heat milk, sugar, salt and oil to lukewarm. Add this to yeast mixture. Blend in flour and mix well. Dough will be soft. Cover and let rise 15 minutes. Scrape out onto floured board. Knead lightly. Round up dough into ball and cut into 16 rolls. Let rise 15 minutes on greased and floured pan. Bake in preheated 300° oven until lightly browned (approximately 30 minutes).
Brown beef and onions; drain. Mix remaining ingredients together. Add meat and onions. Bake at 300° for 1 1/2 hours. Works well in crock-pot. Use any combination of beans. Freezes well.
Mix dry jello with cottage cheese. Drain crushed pineapple and mandarin oranges. Add to cottage cheese mixture. Add Cool Whip. Mix well. Keep refrigerated.
Separate eggs. Beat whites until stiff; set aside. Mix other ingredients and egg yolks, then add egg whites. Bake in Belgium waffle iron.
Cream butter, sugar and egg. Add vanilla. Mix together the dry ingredients and slowly add to butter mixture. Add milk to batter, a small amount at a time. Place apples in a buttered 9 x 9-inch glass baking dish. Sprinkle with 1/4 cup sugar and cinnamon. Add pecans and raisins, if desired. Pour batter over the apple mixture and bake at 350° for 45 minutes, or until toothpick inserted in center comes out clean and the crust is a golden brown.