HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in 9x13-inch pan. Sprinkle graham cracker crumbs over melted butter. Sprinkle coconut over crumbs. Sprinkle butterscotch chips over coconut. Sprinkle chocolate chips over butterscotch chips. Pour the can of milk over the top. Sprinkle with nuts.
Heat juice and butter together until butter melts. Add sugar, salt, herbs, ketchup and cheese. Let cool to lukewarm. Sprinkle yeast on warm water and stir. Add tomato mix and 3 cups of flour to yeast. Beat with electric mixer at medium for 2 minutes until smooth. Mix in enough of remaining flour to make a soft dough. Knead by hand or machine 8 to 10 minutes. Place in greased bowl. Cover and let rise 1 to 1 1/2 hours. Punch down and divide in half. Place in greased loaf pans. Cover and let rise about 1 hour. Bake at 375° for about 25 minutes. While still hot, brush top with oil and cool.
Mix sugar and oil. Add eggs. Add flour and spices. Add prunes and mix well. Stir in nuts. Pour into greased and floured tube pan. Bake at 300° for 1 hour.
Mix all ingredients until thoroughly moist. Do not overmix. Turn onto floured board and knead 8 to 10 times. Place on buttered pie plate and bake for 55 minutes in 400° oven.
Combine dates, nuts and 1/2 teaspoon vanilla. Shape into balls using 1/2 teaspoon measure. Beat egg whites and salt until stiff. Add sugar gradually; beat until mixture holds firm peaks. Add vanilla and blend. Divide meringue in half, tint half red, half green. Cover date balls with meringue. Place on greased cookie sheets. Swirl top. Bake at 250° for about 30 minutes.
Spread steaks with mustard, salt and pepper. Spread onion, bacon, pickle and green pepper on steaks. Roll as for jelly roll, folding in sides so filling will not fall out. Tie well with white thread. Brown quickly in margarine. Add 1 cup water and cover. As water evaporates, add 1 cup water and cook until meat is tender. Remove the thread from the meat and transfer to a warm platter. Put 2 cups water in the pan and bring to a boil. Mix thickening of cornstarch and 1/4 cup water. Add to boiling water for gravy.
Mix all ingredients. Cover all the meat and marinate in refrigerator overnight. Set oven to lowest temperature. Stick toothpick through ends of meat and hang on oven racks. Place foil under meat to catch drippings. Bake 4 to 6 hours.
Place corn in a large saucepan and cover with water; bring to a boil. Cook for 5 to 7 minutes or until tender. Drain, cool and set aside. In a large bowl, mix the oil, vinegar, lemon juice, parsley, sugar, salt, basil and cayenne. Cut cooled corn off the cob. Add corn, tomatoes, onion and peppers to the oil mixture. Mix well. Cover and chill for several hours or overnight. Yield: 10 servings.
Combine ingredients, adding only enough mayonnaise to hold salad together. Serve on lettuce leaf and sprinkle with paprika. Serves 6 to 8.
Grease 9 x 13-inch pan. Butter bread slices on both sides. Fry sausage meat and place over bread in a casserole dish. Grate cheese and sprinkle over sausage meat. Beat 6 eggs with salt and pepper. Pour over sausage and cheese. Refrigerate overnight. Bake at 350° for 40 minutes.
Mix sugar and shortening. Add bananas and eggs. Sift flour, salt and baking soda 3 times. Blend wet and dry ingredients. Grease pan. Bake at 300° for 50 to 60 minutes, or until brown.
Boil and bone chicken. Heat margarine on low heat. Blend flour, onion, salt and pepper. Cook over low heat, stirring until mixture is smooth. Stir in broth and milk; bring to a boil for 1 minute. Add chicken and vegetables. Pour into pie shell and cover with another pie shell. Bake in 350° oven until cheese is brown.
Put butter, honey and nuts in pie pan. Set pan in oven until butter melts (this can be done while oven is heating). Remove from oven. Arrange biscuits on top of mixture. Bake for 12 to 15 minutes at 425°. Remove pan. Serve hot with butter. Preparation time: 25 minutes.
Cover bottom of a heavy kettle with onions. Brown onions in oil. Cover with Hungarian sweet paprika to make it dark red. Add red cayenne pepper or dried hot pepper flakes. Mix and once onions are completely browned, begin with biggest pieces of chicken, fat side down. Salt and pepper each layer. Add 1 cup water after it is cooking well. Cover and cook over low heat until chicken is ready to fall off the bones (1 1/2 to 2 hours). Pour off the broth into another pan.
Dissolve jello in water. Add orange juice. Add the fruit to the jello. Let set until firm.
Place rhubarb in a buttered 9 x 13-inch pan; cover with 1 cup sugar. Place in oven at 350° while getting mixture ready. Combine butter and remaining sugar. Sift flour and soda; blend until crumbly. Stir in coconut and nuts. Top rhubarb with crumb mixture. Bake 20 to 25 minutes longer. Yield: 12 servings.
Beat butter at medium speed until fluffy; gradually add sugar and beat well. Add egg whites, sour cream, milk and vanilla. Beat well. Combine flour and next 3 ingredients. Stir well. Add flor mixture to creamed mixture, mixing well. Pour batter into a 13 x 9 x 2-inch pan coated with cooking spray. Bake at 350° for 25 minutes or until a toothpick comes out clean. Cool in pan. Frost.
Mix above ingredients (except chocolate morsels) with mixer until mixed well. Stir in chocolate morsels by hand and pour into Bundt pan. Bake at 350° for about 1 hour.
Combine all ingredients, except the pork roast, in a large plastic bag. Place roast in, press all the air out and tie securely. Marinate for 2 hours or longer. Reserve the marinade. Place roast on a rack in shallow roasting pan. Pour half of the marinade into roaster. Roast at 325° for 2 1/2 to 3 hours. Baste with remaining marinade every 20 minutes. Refrigerate any leftover meat in the marinade.
Drain green beans and pour into a 9 x 13-inch pan. Mix sour cream, mushroom soup and garlic together and pour over green beans. In saucepan or microwave dish, melt margarine and add enough crushed crackers to absorb margarine. Spread over green bean mixture. Sprinkle shredded Colby cheese on top. Bake at 350° for 1/2 hour or until bubbly.
Combine pineapple juice with water to make a cup. Bring to boil. Add gelatin; stir until dissolved. Stir in ice cubes and cold water to make a cup. Chill until thickened. Add all other ingredients. Stir and chill.
Mix together the yogurt and Cool Whip, then mash the partially thawed fruit and blend into the yogurt mixture. Pour in pie crust. Place in freezer for one hour or until frozen. Thaw 1/2 hour prior to serving.
Prepare cake mix according to directions. Pour 1/2 of batter into greased and floured 9 x 13-inch pan. Set aside other half of batter. Bake at 350° for 18 minutes.
In a saucepan combine cornstarch and milk. Add salt and butter. Stir constantly until slightly thick. Remove from heat and continue to stir as it will cook a little more.
Mix all ingredients together and pour into unbaked pie shell (deep dish). Bake at 350° for 45 minutes or until brown.
Place pieces of angel food cake in bottom of glass trifle bowl. Place slices of fresh fruit in layers. Sprinkle with sugar substitute. Spread low-fat strawberry yogurt. Repeat these steps. Top with no-fat whipped cream.
Put roast in pan. Place onion on top. Mix all other ingredients together and pour over top of roast. Cover and bake at 300° for 4 to 5 hours.
Cream butter and sugar. Combine well beaten egg and milk; mix with butter and sugar mixture. Sift or stir together with fork the dry ingredients. Gradually blend dry ingredients to mixture. Fold in oats, raisins and chopped pecans. Drop by teaspoonfuls onto greased baking sheet. Bake at 375° for 12 to 15 minutes. Makes about 5 dozen.
In 9 x 13-inch pan, melt butter. Add crackers. Pour over milk. Add chocolate chips, coconut and nuts. Press down. Bake at 350° for 20 minutes.
Boil chicken breasts until tender in a quart of water; do not pour out water! Remove bones and skin and tear meat apart. Add all ingredients except biscuits. Roll biscuits out and cut in thin strips. Drop in pot with chicken. Cook for approximately 1 hour.
Pour enough cooking oil into a skillet to measure about 1/2-inch deep. Heat oil on medium-high until hot.
Wash tomatoes; dip in boiling water for 1/2 minute to loosen skin. Dip into cold water; drain. Core, peel and quarter tomatoes and remove seeds if you want to (I didn't). Chop into 1/2-inch pieces.
Cook spaghetti according to directions. In separate pan, melt cheese with tomatoes (including juice). Add soup and chicken and simmer. Drain spaghetti and add all ingredients. Cook over low heat until hot. Serve with garlic bread and salad.
In a large glass bowl, melt almond bark in microwave. Stir in peanut butter, marshmallows and Rice Krispies. Drop by spoonful on wax paper. Cool.
Have sausage and cheese at room temperature. Combine all ingredients and mix well. Roll into small balls and bake in preheated 350° oven for 12 to 15 minutes or until lightly browned. Makes 100 sausage balls. These balls may be baked, frozen and reheated for surprise company.
Half-fill 2 tall glasses with chilled coffee. Stir in cream. Add a scoop of ice cream to each glass and top with Coca-Cola. Serves 2.
Skin the chicken and place skins in water to boil. Lay breasts flat and put 1 slice of the cheese on them and then a little of the shaved ham. Roll the breasts up with the cheese and ham in the middle. Roll these in the stuffing and place in casserole pan. Bake at 325° for about 45 minutes or until done. After boiling the skins, remove the skins and use about 1 cup of the broth with cream of chicken soup and white wine for sauce to go over the cooked breasts. This can be served as a gravy to accompany the breasts.
Measure each ingredient into a big bowl and stir them together with a big spoon. Package in 4 separate bags and eat outdoors with your camping buddies.
Preheat oven to 400°. Spray 12 muffin cups with Pam, or line with paper liners. In a large mixing bowl, combine flour, sugar, baking powder and salt. Grate zest of orange and juice it. Add enough milk to orange juice to measure 1/2 cup, plus 2 tablespoons. Pour into a second bowl. Add butter, egg, vanilla and baking soda; whisk until blended. Add wet ingredients to dry; combine with as few strokes as possible. Fold in orange zest and pecans. Spoon into muffin cups. Bake for 15 to 20 minutes. May be glazed with orange juice, zest and sugar.
Melt butter and mix with sugar and curry powder. Pour over fruit that has been placed in a flat baking dish. Bake for 1 hour at 300°.
Mix all ingredients in a saucepan and bring to a boil. Use sauce over ice cream or cakes.
Let first 3 ingredients come to a boil. Then add gelatine. Cool, then add vanilla, cream and nuts. Put in cold place until set (about 2 to 3 hours).
Blend all ingredients well in food processor or blender. Pour into serving dish and chill overnight. Garnish with parsley and serve with Fritos or crackers. Makes 1 1/2 quarts.
Heat peas and soup; add diced cheese. Pour into casserole dish; bake in 350° oven for 20 minutes. Mix cracker crumbs and melted butter. Sprinkle over top of casserole. Bake 5 minutes longer.
Trim fat from beef; cut fillet crosswise into 1/2-inch thick slices. Cut each slice across grain into 1/2-inch wide strips (about 2 inches long). Slowly heat large, heavy skillet. Melt 1 tablespoon butter. Add beef strips, just enough to cover skillet bottom. Over high heat, sear quickly on all sides. Remove with tongs as meat finishes browning (it should be brown on outside and rare inside). In 3 tablespoons hot butter in same skillet, saute onion, garlic and mushrooms until onion is golden (about 5 minutes). Remove from heat. Add flour, meat extract paste, catsup, salt and pepper. Stir until smooth. Gradually add bouillon. Bring it to a boil, stirring. Reduce heat and simmer 5 minutes.
Spoon into muffin tins, about half full. Bake at 400° for approximately 15 minutes. Makes 6.
Mix soup and milk; set aside. Mix tuna,1/2 c. cheese, broccoli, 1/2 can onions and 1/2 of the soup mixture. Place mixture on tortillas and roll. Place seam side down in lightly greased baking dish. Pour remaining soup over top. Sprinkle with 1/2 c. grated cheese and 1/2 can french fried onions. Bake uncovered, 15 minutes at 350 degrees.
Combine all ingredients, except rye bread, 1 day before serving. Serve with rye bread.
Mix yeast in 1/2 cup warm water. Add oatmeal, honey and milk; mix well. Stir in white flour. Let rise 45 to 60 minutes. Stir in eggs, salt and cooking oil. Work in wheat flour and wheat germ. Let rise double; knead 5 minutes. Divide into 2 loaves. Place in 2 greased loaf pans. Cover with clean cloth; let rise in warm place until double again. Bake at 350° for 45 to 60 minutes. Remove from pans to cool.
Cook and stir hamburger and onion until light and brown; drain. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer, stirring occasionally, until rice is tender, about 30 minutes. (Add small amount of water during cooking if necessary.)
Cook shells; rinse and set aside. Squeeze spinach (cooked). Combine with Ricotta, Parmesan, eggs, salt, pepper and nutmeg. Stuff shells with mixture. Place 1/2 of sauce in pan; put shells, open side up, in a row. Spoon remaining sauce over shells. Cover and bake at 350° for 30 minutes. Sprinkle with Mozzarella and broil for 5 minutes.
Drop carrots in boiling salted water; cook until crispy tender. Drain in cold water; add all vegetables and other ingredients to bowl. Cover tightly. Let stand overnight so flavors mix. Will keep indefinitely refrigerated and tightly covered.
Melt butter in skillet; add olive oil. Add shrimp and garlic and saute until shrimp is pink. Add capers, parsley, oregano, lemon juice, salt and peppers. Cook for approximately 2 minutes more.
Put corn in boiling water; boil 3 minutes and dip in cold water. Cut off cob, combine corn with all ingredients and boil 15 minutes. Pack into jars. Process in boiling water bath 15 minutes.
Cook parsley, onions, garlic and ground chuck until meat is brown. Add tomato sauce and paste, Worcestershire sauce, salt and oregano and simmer for 1 hour. In 9 x 13-inch greased casserole dish, arrange in layer the noodles, sauce and cheeses. Repeat layers. Bake at 350° for 30 minutes, until hot and bubbly.
Blend egg yolk, sugar and cream cheese. Press 1 tube crescent roll dough into 9 x 13-inch pan. Spread cheese mixture over dough, then lightly lay 1 tube of crescent rolls dough on top. Bake at 350° for 30 minutes. While pastry is warm, drizzle glaze on top.
Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook uncovered over boiling water, stirring constantly, until thickened. Reduce heat and continue to cook, stirring constantly, for 5 minutes. Remove from heat and add vanilla. Spread small amount on bottom of a 1 1/2-quart casserole dish. Cover with layer of wafers. Top with layer of bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard. Beat egg whites until stiff, but not too dry. Gradually add 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges. Bake at 425° for 5 minutes or until slightly brown. Chill; garnish with bananas and wafers. Serves 8.
Mix sugar and cornstarch (heaped) with water. Using thick pot, cook mix until very thick consistency, then remove from heat. Stir in 3 tablespoons strawberry jello. Cool. May add 3 to 4 drops red food coloring to mix. Add 1 1/2 to 2 cups bite size halved strawberries. Put into 9-inch baked and cooled pie crust. Chill pie and top with Cool Whip or whipping cream to serve. May make double recipe.
Melt morsels, peanut butter and oil. Use 2 cups cereal; pour morsels, peanut butter and oil over cereal. Coat with 10x sugar. Serve.
Preheat oven to 350°. Combine first 4 ingredients; mix well. Stir in remaining ingredients. Drop by 1/2 teaspoon 3 inches apart on foil-lined cookie sheet. Bake at 350° for 6 to 8 minutes or until edges are browned. Yields about 6 1/2 dozen.
Clean and flour chicken. Melt one stick of butter in open pan. Brown chicken in "open" pan. Mix cream of mushroom soup and milk in bowl. Place chicken in 9 x 13-inch pan and pour soup mixture over it. Cook at 350° for one hour (covered pan). Twenty minutes before it is done, pour peaches with juice over chicken, cover and finish cooking. Serve with rice and vegetables.
Sprinkle with 1/2 cup sugar, dash of cinnamon and 1/2 cup water. Makes crumbs of.
Mix all together. Use 2 to 3 teaspoons per cup of hot water.
Break up noodles. In a mixing bowl, combine oil, vinegar, sugar, 1/4 teaspoon salt, dash of pepper and seasoning packet from noodle mix. Stir to dissolve seasonings. Stir in broken noodles, cabbage, chicken, onion and sesame seed. Cover and chill several hours. Before serving, stir in almonds. Garnish with pepper slices. Serves 6 to 8.
In a 9 x 13-inch glass baking dish, combine brown sugar, soy sauce, garlic powder and reserved pineapple juice; mix well. Place pork chops in marinade, turning to coat all sides. cover and refrigerate 6 to 8 hours, turning chops once. When ready to barbecue, drain pork chops. Reserve marinade. Place pork chops on grill 4 to 6-inches from medium-high coals. Cook 20 to 30 minutes or until fork tender and no longer pink, turning once and brushing frequently with marinade.
Cook and debone chicken. In broth, add dumplings and a few drops of yellow food coloring. While chicken cooks, cook the mixture of vegetables, chopped small. When vegetables are tender and dumplings are done, add it all together and serve. To the chicken bouillon, add 1 cup milk and flour to thicken before you drop in dumplings.
Mix ingredients together and pour into pie crusts. Freeze pies. Remove from freezer 15 minutes prior to serving.
Put garlic and jalapeno peppers in blender with juice from 2 cans whole tomatoes. Blend briefly! Do not blend to a puree. Add Worcestershire sauce, salt and cilantro. Blend briefly. Add onion. Blend very briefly. Chop up whole tomatoes in can with knife. Add tomatoes to blender. Add 1 large tablespoon of parsley to blender. Add black pepper to taste (optional). Blend for 50 milliseconds (less than a second). Serve with nacho chips.
Brown beef. Add onion, pepper and tomatoes. Let cook about 3 minutes. Add spaghetti pieces. Pour into 1 1/2-quart casserole and bake, covered, at 350° for 45 minutes. Top with Cheddar cheese and return to oven to melt cheese.
Combine all ingredients in large soup kettle with 3 quarts water. Bring to a boil and simmer, uncovered, for two hours or until black-eyed peas are tender. Drain; remove whole bay leaves, garlic, peppercorns and ham bone. Remove ham from bone; chop and add back to beans. Serve hot. Serves 8.
Mix well all ingredients, except Cool Whip. Add 1 large container of Cool Whip.
Top with catsup before baking. Combine ingredients, bake in greased pan at 350° for 45 minutes. Remove grease with baster as loaf bakes.
Mix sugar and oil, then add eggs one at a time; beat. Sift together flour, soda and salt; add to first mixture. Add vanilla, apples, nuts and coconut. Pour into a well-greased and floured tube pan. Bake for 1 hour and 20 minutes at 350°.
Cook corn. When done, cut off cob. Add scallions, garlic and tomato. Cook rice. When done, salt and pepper to taste. Add chicken broth and add all other ingredients. Good with chicken.
Put water and apples in a 3-quart saucepan and cook on medium high heat until apples are falling apart. Add more water, if needed, but don't leave very juicy. Mash apples. Mix spices and sugar; add to apples. Set aside to cool.
Mix vegetables; cook for 20 minutes, until they are mushy. Add 1 cup of milk and sour cream.
Turn oven on to 375°. In a large mixing bowl, beat butter with mixer on medium until softened. Add sugar and brown sugar and beat until fluffy. Add egg and vanilla. Beat well.
Brown hamburger meat in skillet; drain. Add cream of onion soup and small amount of water to mix to consistency of Sloppy Joes. Serve on hamburger buns.
Cook together in saucepan, stirring constantly. When it thickens, add the crushed pineapple (with juice) and cook through. Put graham crackers and pineapple pudding in alternate layers in a baking dish, starting with crackers on bottom of dish. Top with beaten egg whites and brown in oven.
Cream your butter, peanut butter and your vanilla. Add the sugar and work it real good with hands. Form into balls.
Stir all ingredients together; pour into a greased skillet and bake 30 minutes at 400°.
Mix milk, juice and rind. Let it sit. Cream margarine and brown sugar. Add flour, baking powder and oats. Pat flat 1/2 of mixture in a 9 x 13-inch pan. Pour lemon mix over top. Add salt to remaining crust mix. Cover with remaining oatmeal mix. Bake at 350° for 25 minutes. Cook for 15 minutes on rack. Cut when cool. Then cover and store in refrigerator.
Dissolve gelatin in boiling water. Cool to room temperature. Combine cake mix and oil; beat in eggs, one at a time. Add orange extract. Mix well. Add salt and dissolved gelatin. Beat for 3 minutes. Pour into greased and floured 10-inch tube pan. Bake at 350° for 45 minutes or until tester comes out clean. Remove from oven and immediately pour mixture of confectioners sugar dissolved in orange juice over top of cake. Cool cake in pan for at least half a day. Even better if covered and refrigerated for 24 hours. Serves 8 to 10.
Dissolve gelatin in boiling water; let cool a few minutes, then blend into the cheese. Add mayo and seasonings, beating until smooth. Add green pepper, onion and cucumber. Spoon into an oiled mold and chill. Excellent with ham.
Heat 2 Tbsp. olive oil. Add garlic & onion. Cook about 5 minutes. Spread this mixture evenly in a 9 x 13 inch glass baking dish. Top with sliced tomatoes. Mix remaining ingredients and sprinkle on top. Drizzle with 2 Tbsp. olive oil.
Mix sugar, flour, egg and juice. Cook until thick. Pour over pineapple and marshmallows. Chill before serving.
Put blueberries in bottom of an 8 x 8-inch pan. Mix flour, baking powder, salt, shortening, 3/4 cup sugar and milk together. Spread over berries.
Combine dry ingredients; cut lard in. Add hot water in small amounts while kneading thoroughly. Dough should be stiff and not sticky.
Mix jelly, ketchup and lemon juice in a medium size pan. Heat until it bubbles.
Cream margarine, oil and sugar. Add eggs, vanilla and sour milk. Beat well. Stir in dry ingredients and beat well. Stir in finely chopped zucchini. Put in a 9 x 13-inch pan and sprinkle chocolate chips on top. Bake for 40 to 50 minutes at 325° or until springs back when lightly touched.
Mix first 5 ingredients. Stir in tuna and celery. Mix well. Form into 3 balls and chill several hours on wax paper. Combine nuts and parsley and roll each tuna ball in mixture.
Cream butter and sugar. Add water and vanilla. Blend in flour and nuts. (May need to work this dough by hand to mix completely.) Shape in balls or crescent shapes. Bake at 325° on ungreased cookie sheet for 20 minutes. When cookies are completely cool, roll in powdered sugar.
Mix pudding and gelatin. Cook with a little more milk than pudding recipe calls for. Cool. Cream sugar and peanut butter together, gradually add milk to make a thin paste. Add vanilla, salt, and pudding and rest of milk to almost the fill line.
Place onion rings in skillet. Add sugar, mustard, garlic, salt and vinegar. Cook, covered, 20 minutes. Add to combined beans in 3 quart baking dish. Add bacon. Bake at 350° for 1 hour. Serves 12.
Mix first 5 ingredients. Pour in dish. Sprinkle with cheese and almonds on top. Melt margarine. Mix with crackers and sprinkle on top. Bake at 350° for 30 to 40 minutes.
Beat cream cheese and margarine together. Add dry ingredients alternately with hot milk and vanilla. It is enough for one (9 x 13-inch) or 4-layer cake.
Melt margarine. Add chips and peanut butter. Put cereal into oblong cake pan and pour mixture over cereal. Mix well to coat all cereal. Dump mixture into grocery bag with powdered sugar and shake until well coated. Put in freezer for 2 hours to set up or in refrigerator all day or overnight. Store in airtight container.