HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shred squash and onions in a frying pan. Add pepper and salt. Put oil or bacon grease and cornmeal in pan. Cover and stew until almost done. Remove lid to finish until slightly browned.
Boil the potato until well done. Peel the potato while it is still hot and mash it rapidly, adding the powdered sugar. Stir thoroughly each time sugar is added. Continue to add sugar until the mixture is the consistency of biscuit dough. Spread on wax paper. Roll with rolling pin. Spread on peanut butter to desired thickness. Roll and leave in wax paper until chilled. Slice in pinwheels and serve.
Cream the cheese, butter and paste until fluffy. Add other ingredients. Chill so you can mold. Roll in nuts. Make a day before serving.
Combine ingredients and stir until just mixed. Pour into greased and floured 9 x 13-inch cake pan. Take about 2 handfuls or so of brown sugar and spread around on top of cake. Bake at 350° for 30 to 40 minutes until lightly browned. Remove from oven and prick all over with meat fork and pour sauce all over cake.
Line 9-inch square pan with whole graham crackers. Prepare pudding mix. Let stand 5 minutes, then fold in the Cool Whip. Spread half the mixture over the graham crackers, then add another layer of graham crackers. Top with remaining pudding mixture and crackers. Spread pie filling on top of the last crackers. Chill for 3 hours before serving.
In medium bowl, combine flour, nuts and butter; mix thoroughly and press into bottom of a greased 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Cool on wire rack.
Combine breadcrumbs, cheese, oregano, pepper and salt; set aside. Lightly saute garlic in 2 tablespoons butter; stir in remaining butter. Dip chicken in garlic butter, roll each piece in breadcrumbs mixture and pour on remaining garlic butter. Bake at 350° for 55 minutes or until golden brown. Makes 6 servings.
Combine soups, bread, chicken, egg and spices; set aside. In 1 1/2-quart casserole dish, melt butter in microwave. Pour 1/2 of butter in a cup; set aside. Pour soup mixture into casserole dish, containing 1/2 of butter. Crush crackers into fine crumbs. Add to reserved butter. Mix and sprinkle over soup mixture. Bake for 45 minutes to 1 hour at 350°.
Melt butter and chocolate over low heat. Cool. Blend in sugar, peanut butter, salt and vanilla. Beat in eggs, one at a time. Stir in flour. Spread in 8 x 8-inch pan and bake at 350° for 25 minutes.
Combine rice, margarine, garlic, lemon peel, pepper and broth in medium saucepan. Bring to a boil; stir once or twice. Lower heat to simmer; cover with tight fitting lid. Cook 15 to 20 minutes or until rice is tender and liquid is absorbed. Stir in parsley. Makes 6 servings.
Pour a little oil in bottom of baking dish. Add garlic salt and pepper. Place chicken in dish. Dab with butter, then add 1 or 2 cans cream of mushroom soup and dabs of sour cream. Last, add can of fried onions. Bake at 350° for 1 hour.
Bring sugar and milk to a soft boil stage. Add 1 tablespoon of butter, vanilla and peanut butter. Beat until creamy and pour into pan. Cut in 1-inch squares.
Combine flour, sugar, baking powder, salt and cornmeal. Cut in shortening. Add egg and milk and mix well. Dip hot dogs in mixture. Cook in deep fat until brown.
Heat oil in heavy 2-quart saucepan over medium-high heat. Add onions, celery and peppers. Cook and stir 5 to 10 minutes or until tender. Add zucchini, tomatoes, basil, salt and pepper. Reduce heat to medium. Cook for 15 to 20 minutes or until vegetables are softened, stirring occasionally. Remove from heat. Stir in remaining ingredients. Refrigerate 8 to 12 hours or overnight. Serve pita bread.
Soften butter and add sugar and mix well. Add salt, flour and nuts. Roll into small balls. Bake at 325° and roll in powdered sugar.
Cook ground beef and diced onion. Drain meat mixture and return to pan. Stir in mushroom soup, Ro-Tel, and beans. Layer half of the tortillas evenly into 2 lightly greased 13 x 9-inch baking dishes. Top each with 1/4 of meat mixture and 1/4 cheese. Repeat layers with remaining tortillas, meat mixture, and cheese. Bake at 350° for 30 minutes or until cheese is melted.
Stir to moisten rice, then mix in the above ingredients; cover and simmer slowly 25-30 minutes. Stir occasionally adding water as needed.
Cream butter and sugar. Add eggs one at a time. Add extract. Add flour, pecans, raisins, baking powder and salt. Bake in 300° oven for 1 1/2 hours in greased Bundt pan.
In a very large bowl, combine salt, butter and baking powder using an electric mixer to blend well. Lightly spoon flour into measuring cup; level off. Do not scoop or sift flour. Add flour into butter mixture. Blend until mixture is like crumbs. Store tightly covered in refrigerator. Keeps up to 4 weeks. Makes 8 cups of mix.
Combine ingredients. Place in large greased rectangular dish. Top with 1 1/2 cups crushed potato chips mixed with 1 cup grated Cheddar cheese and 2/3 cup toasted almonds. Let stand overnight in refrigerator. Bake 25 minutes at 400°. Serves 8.
Mix all ingredients together well and form into balls of desired size. Cook until brown. Place into dish and cover with brown gravy. Garnish with spaghetti.
Butter a 11 x 16-inch baking dish and sprinkle the rice on the bottom. Lay the chicken pieces, skin side up, on the rice. Mix soup, water and sherry; pour over the chicken. Sprinkle the onion soup mix over all. Cover tightly with aluminum foil, making sure edges are sealed. Bake for 1 1/2 hours at 375°. Do not peek or rice will burn.
Cut bacon into small pieces and chicken into about 1-inch cubes. Add garlic and oil into hot skillet; cook until chicken is done. Remove from skillet. Reheat pan and add wine so that it picks up flavors from skillet. Slowly add cream, scallions, cayenne pepper, oregano and peas. Mix cornstarch with about 4 ounces water. Add a little at a time until you get a creamy sauce. Add chicken and bacon mixture; heat. Add black pepper to taste. Serve over pasta. Shrimp may be substituted for chicken.
Put butter in skillet. Add rice and brown. Add water and soup mix. Add mushrooms and chicken. Cover and simmer for 15 to 20 minutes.
Grease bottom of large casserole dish and place layer of artichoke hearts; cover layer with mushrooms, finally topping with chicken & crab.
Combine ingredients. Bake at 350° for 45 to 50 minutes.
Cook macaroni; drain well. While still hot, toss with Italian dressing; let stand 30 minutes. Add remaining ingredients and chill. Makes 12 servings.
Saut onion, celery and bell pepper in a stick of butter. Prepare the corn kits. Follow corn kit directions. Mix in corn kits and 1 quart of chicken broth. Bake at 350° for 1 1/2 hours. Don't overcook.
Cook broccoli and drain. Combine with eggs, mayonnaise, onion, cheese and soup. Place in greased casserole and top with the Ritz crackers. Dot with margarine. Bake at 400° for 20 minutes or until bubbly.
Combine all sugars and spices. Add butter. Beat until fluffy. Add ice cream and stir until blended. Put in container and freeze.
Cook ground beef and drain. Pat ground beef in bottom of greased pan. Spread soup over meat and cover with cheese. Top with tater tots. Bake covered for 45 minutes and uncovered for 15 minutes more.
Melt butter in 9 x 13-inch pan. Add ingredients by layers in order listed. Bake at 325° for about 30 minutes. Let cool in pan, then cut into small squares.
Preheat oven to 350°. Cook artichokes according to package directions; drain. Combine Parmesan cheese, dry bread crumbs and paprika; stir in the 1 teaspoon softened margarine or butter. Set aside.
Rub chicken well with salt and pepper. In large skillet in hot butter, saute chicken until golden. Add onions, garlic, parsley, wine, tomato sauce and basil. Simmer, covered, about 30 minutes or until chicken is tender. Push chicken to one side of skillet. Turn up heat so tomato mixture boils. Add shrimp. Cook, uncovered, 3 minutes or until just pink. Skim off any fat. Makes 6 servings.
Combine butter, sugar, cracker crumbs and peanut butter; mix thoroughly. Pat into 9 x 13 pan. Melt chips; spread over mixture in pan. Chill. Cut into squares. Note: Might want to score squares in chocolate before chilling.
Mix ingredients together. Spread on platter. Layer with shredded lettuce, diced tomatoes and shredded Cheddar cheese. Top with black olives, if desired. Place taco chips around platter.
Fry pork, celery and onions together until brown. Add tomatoes and cheese and simmer until thick. Place cooked drained noodles in buttered baking dish. Add meat mixture. Season and brown in a 375° oven about 30 minutes. Serves 6.
In double boiler melt butter and chocolate. Stir to blend. Blend in powdered sugar, vanilla and eggs; stir until well blended. If desired stir in nuts and/or marshmallows. Pour into 8 inch square pan. Cut into squares when set.
Combine all and mix well. Lightly grease (Pam or other spray product) a 5 or 6-cup round mold and place mixture into mold. Refrigerate overnight. Place jelly or preserves in center of the mold. Serve with crackers.
Put beef, onion and celery into pot; add water to cover and cook until tender. Cook and shred. Refrigerate broth until fat rises to top. Remove fat; add 3 cups of broth to other ingredients. Simmer mixture, uncovered, for 1 1/2 to 2 1/2 hours over low heat with the meat.
Rinse green beans very well. Put some butter in pan, then add chopped onion. Let let 3 to 5 minutes, then pour beans in and let cook 5 minutes more. Put vinegar in and let simmer slow for 3 more minutes.
Stir all dry ingredients. Make wells. Before mixing dry ingredients, shortening, vinegar and vanilla, pour hot coffee over and mix. Add 5 eggs last. Use 1/4 of recipe for 3 dozen cupcakes.
Mix as directed on pan and bake in 9 x 13 inch pan until done. Let cool before adding toppings.
Mix all ingredients. Pour in crusts and refrigerate for 2 to 3 hours. Pink lemonade or limeade may be used instead of lemonade.
Mix together all ingredients according to package directions. Drop by teaspoonfuls on cookie sheet covered with foil or sprayed with nonstick spray. Bake for 10 to 12 minutes at 350°. Remove cookies from sheet while still warm. Makes 36 cookies. One cookie contains 89 calories (27 calories from fat).
Cut potatoes as small as desired; slice eggs. Put in casserole, add celery and onions. Cook bacon slowly, until lightly brown or crisp. Add bacon to potatoes.
Mix ingredients well; boil for 1 minute or until thick. Remove and beat until thick enough to spread.
Mix flour, baking powder, baking soda, salt and sugar in a mixing bowl. Cut in butter or shortening with pastry blender until mixture resembles coarse crumbs. Add buttermilk. Mix quickly to make soft dough. Turn out onto lightly floured surface. Knead a few times to make a soft dough (don't overknead or biscuits will turn hard and dry). Roll out to a 6 x 6-inch square. Place on ungreased baking sheet. With knife, cut dough into 12 even portions. Do not separate. Bake at 400° until golden, about 15 minutes. Dust with flour, if desired, when biscuits come out of oven. Serve piping hot with butter, jam and/or honey.
Break spaghetti in half. Cook spaghetti, drain, rinse with cold water and toss with a small amount of vegetable oil. Cook zucchini and green beans in a little water until just tender but still crisp and bright in color. Rinse in cold water; drain and add to spaghetti along with onions, olives, tomatoes, salt and cheese. Beat together last 5 ingredients until well blended. Toss lightly with spaghetti mixture. Refrigerate overnight in a sealed 2-quart container.
Boil together the sugar, syrup and cream until forms a soft ball. Remove from fire. Add vanilla. Pour over dry ingredients; mix well. Pour into buttered dish or pan; cut into squares.
Soften cream cheese and blend with sour cream until smooth and creamy (1/2 package dry taco seasoning may also be added). Refrigerate until firm in 9 or 10-inch pan. Spread taco sauce over cheese and sour cream mixture. Top with green chilies, lettuce, tomato and shredded cheese. Serve with taco chips.
Mix flour and sugar. Mix and boil butter, cocoa and cola; pour over flour and sugar. Add soda, vanilla, eggs, buttermilk and marshmallows. Bake in greased sheet pan at 325° for 30 minutes.
Preheat oven to 350°. Beat peanut butter until smooth. Add sugar, eggs and vanilla to the flour, salt and chocolate chips. Bake until done, 15 to 20 minutes.
Cut asparagus spears into small pieces. Place layer of asparagus in bottom of Pyrex dish. Sprinkle with cheese. Place layer of hard-boiled eggs and cover with sauce or soup. Repeat, making 2 or 3 layers. Top with buttered bread crumbs. Bake at 325° or 350° for 30 minutes or until brown and crisp. Makes 6 to 8 servings.
Spread croutons in lightly greased 13 x 9 x 2-inch baking dish. Cook sausage, stirring to crumble; drain. Sprinkle sausage over croutons. Combine eggs, milk, soup, mushrooms and mustard. Mix well. Pour over sausage. Cover and refrigerate overnight.
Mix bread, eggs and onion. Put in covered bowl in refrigerator overnight. Next day, mix celery, crab meat and mayonnaise. Mix all ingredients together. Refrigerate overnight. Serve with assorted crackers.
Preheat oven to 350°. In a large skillet, heat oil. Brown pork chops on both sides. Drain. Sprinkle chops with seasoning; set aside. In large bowl, combine soup, milk, sour cream, pepper and seasoned salt. Stir in potatoes, 1/2 cup of cheese and 1/2 of onions. Spray 9 x 13-inch dish with Pam. Spoon mixture into dish. Arrange pork chops on top. Bake, covered, at 350° for 35 to 40 minutes or until chops are done. Top chops with rest of cheese and onions. Bake, uncovered, 5 minutes more until brown.
Add egg to mashed potatoes before shaping and coating. Heat melted butter or oleo. Mashed potatoes formed into balls and rolled in toasted almonds are a real treat. Make balls about 1 1/2-inches in circumference.
Microwave potatoes until soft. Place on broiling rack and put butter over potatoes. Sprinkle with garlic salt. Bake in hot oven (400°) about 15 minutes until brown.
Drain and save juice from pineapple and oranges. Add 2 cups juice to the 2 boxes of pudding. Mix and cook until thick and it bubbles. Cool, then add all the fruit. Mix well. Top with cherries. Chill.
Cook rhubarb and water until tender on medium heat. Add sugar; bring to a boil, stirring constantly. Mix in pie filling. Cook 6 to 8 minutes more. Stir in gelatin until dissolved. Put in containers and freeze. Keep refrigerated after thawing. Makes 4 1/2 pints.
Spread cream cheese on plate and layer remaining ingredients in order shown above. Serve with crackers.
Cook carrots in 1/2 cup water; boil for 5 minutes. Combine with cauliflower, broccoli, green peppers and mushrooms. Combine mustard, vinegar, salt and pepper. Gradually add oil; stir briskly to blend. Pour over vegetables and toss to coat. Chill thoroughly.
Cream shortening and sugar. Sift flour, soda, baking powder, cinnamon, cloves and nutmeg, and add alternately with water. Mix in can of soup with nuts and raisins. Bake 45 minutes or 1 hour at 350°. Use your own favorite caramel icing or sprinkle with powdered sugar.
Spray muffin tins with nonstick spray coating. In a bowl, stir together flour, 2 tablespoons of the sugar, baking powder and salt. Make a well in center. In small bowl combine egg, orange juice and oil and add all at once to flour mixture. Stir until moist; it will be lumpy. Toss cranberries with 2 tablespoons sugar and stir into mixture. Fill muffin cups 3/4 full and sprinkle sugar on top. Bake in preheated 400° oven 18 to 20 minutes or until golden. Remove from tins. Makes 12.
Mix all ingredients well. Roll into 1-inch balls. Place on cookie sheet. Bake in a 350° oven for 15 minutes or until light brown. Serve hot. Yields 150 servings.
Mix beans and taco seasoning. Spread on large tray. Mix cream cheese with sour cream and spread on top of bean mixture. Layer remaining ingredients with cheese on top. Pour picante sauce over top. Refrigerate. Serve with tortilla chips.
Put the sugar and pineapple juice on stove and let it come to a boil. Add 1 package lemon Jell-O and cream cheese. Mix and let cool until it starts to congeal. Add the rest of the ingredients. Place in the refrigerator until it congeals.
Dice and cook potatoes and spices. Bring to a boil and simmer until very tender, then mash.
Pour all the above (after mixing together) over about 3 lbs. spare ribs and marinate about 4 hours. Bake spare ribs with marinade about 2 hours at 325 degrees, basting occasionally.
Combine sugar, cinnamon, salt and milk in saucepan. Stir while cooking to soft ball stage (236°). Remove from heat. Add vanilla and nuts, stirring until creamy. Turn out quickly onto waxed paper and separate.
In a heavy medium saucepan, mix sour cream, sugar and salt. Heat to 225° on candy thermometer, stirring constantly. Remove from heat. Add vanilla and nuts. Stir rapidly until mixture has coated nuts and sugared. Spread on tray, separate nuts and cool. Store in tightly covered container.
Shake chicken in bag with flour, 1 teaspoon salt and pepper. Reserve 2 tablespoons of flour. Brown chicken in butter. Pour pan fat into measuring cup. Return 3 tablespoons to skillet. Saute onion in fat about 10 minutes. Add paprika, remaining 1/2 teaspoon of salt and chicken broth; bring to boil. Lower heat. Return chicken. Cook, covered, 30 minutes or until tender. Remove chicken. Stir in light cream. Make paste of reserved 2 tablespoons flour and sour cream. Stir slowly into skillet. Cook, stirring constantly over low heat until thickened. Do not boil. Return chicken. Serve over dumplings.
Combine cake mix, milk, egg whites and orange concentrate. Beat 4 minutes at medium speed of electric mixer. Fold in the 1/2 cup coconut. Pour into 2 greased and floured 9 x 1 1/2-inch layer pans. Bake in 350° oven for 35 minutes; cool. Frost and fill with Fluffy White Frosting.
Saute onion and pepper in margarine. Combine all ingredients. Place in casserole. Bake 1 hour at 350° or until liquid is absorbed.
Mix in medium bowl milk, egg and sugar until smooth. Stir in chocolate chips. Heat in a heavy skillet or griddle over medium-high heat. Grease lightly. Using about 1/4 cup batter for each pancake, pour batter into skillet in shape of heart and cook until bubbles appear on surface and edges are dry.
Mix chicken with the next 8 ingredients. Marinate for 3 hours. Then deep-fry the chicken pieces. Reserve the marinade.
Mix together last 5 ingredients. Dice bacon and fry. Leave 2 tablespoons drippings. Brown hamburger and onions. Add all beans, bacon bits and other ingredients. Bake at 350° for 30 to 45 minutes, or simmer on stove if desired.
Saute onion in olive oil with garlic. Add tomatoes and sugar and cook 25 minutes. Turn off and add sugar and spices.
Stir together flour and powdered sugar. Cut in butter until mixture clings together. Put mixture into bottom of 8 x 8 x 2-inch baking pan. Bake for 10 to 12 minutes at 350°.
Crumble wafers into fine crumbs. Put half the crumbs in bottom of a 13 x 9 x 2-inch pan.
Bake potatoes in preheated 400° oven for 45 minutes to 1 hour until tender. Let cool. Peel and cut diagonally into 1/4-inch slices. Arrange potatoes and apples in buttered 14-inch gratin dish and sprinkle the mixture with chestnuts. In stainless steel or enameled saucepan, combine the butter, brown sugar, honey, rum, cinnamon, ginger and mace; cook the mixture over moderate heat, stirring, until the brown sugar is dissolved. Spoon the syrup over the potatoes, apples and chestnuts mixture and bake in hot 400° oven, basting occasionally, for approximately 30 minutes, or until apples are tender and potatoes are heated through. Put dish under broiler and brown lightly. Serves 8.
Sprinkle dry onion soup mix and uncooked rice over bottom of baking dish. Place chicken on rice. Combine soup and water. Pour over the chicken and rice. Sprinkle salt, pepper and paprika on. Cover and bake at 300° for 1 hour and 15 minutes. Do not open while baking.
Simmer meat and beans 10 minutes until meat is a gray color. Cool mixture and add tomatoes, onion and cheese. Tear lettuce in bite size pieces. Toss with meat mixture and chill for 1 hour. When ready to serve, toss with salad dressing and crumble Doritos on top.
Blend milk, eggs and Bisquick together in blender, then stir in ham, broccoli and cheese (may add chopped onions if desired). Bake at 350° for 1 hour.
In a large skillet, cook until thick. Pour into baked pie shell. Top with meringue.
In layers, place all ingredients in order given into big roasting pan with cover (or use aluminum foil). Bake at 275° for 3 1/2 to 4 hours. Do not open oven door until done. Do not mix. Very important! Do not peek!!
Peel and slice plantains into 1/4-inch thick slices. Place a little vegetable oil in a frying pan and heat on medium flame. Add plantain slices in single layer. Cook until browned on both sides. Serve with butter, sugar and cinnamon. Serves 8.
Cook in skillet. Get oil hot and then add the squash. Cook fast and keep stirred. It will brown a little. When cooked, the cheese may be added. Add salt and black pepper.
Heat oven to 400°. Lightly grease 10-inch pie pan. Sprinkle chicken, then mushrooms, onions, cheese and salt in pie pan. Put remainder of ingredients into blender or food processor. Process 15 seconds until smooth (you may use an electric mixer). Pour blended mixture evenly over cheese in pie pan. Bake 30 to 35 minutes until golden brown. Let stand 5 minutes before cutting.
Brown beef. Mix together all but noodles. Bake 30 minutes at 350° with lid. Remove lid. Bake 30 minutes more. Add Chinese noodles and bake 15 more minutes, no lid.
Dissolve jello in 2 cups boiling water. While hot, stir in 1 pint orange sherbet. Add mandarin oranges, crushed pineapple and pineapple tidbits. Stir and chill.
Cream butter and sugar. Add eggs; cream. Sift all dry ingredients together; add to mixture. Add buttermilk and soda; combine, then add jam (your choice, blackberry, strawberry). Add nuts and raisins. Beat until fluffy. Pour in 3 (9-inch) pans; bake at 350° for 40 to 45 minutes.
Combine oil, eggs, sugar, zucchini and vanilla in large mixing bowl. Blend well. Stir in flour, soda, baking powder, salt and cinnamon. (Do not beat.) Stir in nuts. Spoon into 2 well-greased loaf pans. Bake at 325° for 1 1/2 hours.
Boil potatoes and garlic in salt water until tender. Drain well. Add 1/2 stick light butter. Using hand blender mash all above ingredients until smooth. Slowly add skim milk and 2 Tablespoons lite mayo, until creamy consistency. Sprinkle parsley before serving.
Mix together all ingredients. Place dough in greased pan or cookie sheet and shape into an oblong about an inch thick and 8 to 9 inches long. Brush top with soft butter. Bake at 450° for 10 to 15 minutes until brown on top.
In largest bowl, stir together sugar, apricots (quartered with syrup), crushed pineapple (with juice), strawberries (halved), bananas (sliced) and grapes (halved). Spoon into clear plastic cups, filling each with juice. Garnish with coconut. Freeze. Thaw 1 hour before serving frozen.
Cook raisins in the water for 5 minutes; then let cool. Cream sugar and Crisco. Add flour, baking soda, cloves, nutmeg and cinnamon. Add raisins and mix well. Bake at 350° for 1 hour in a greased Bundt pan or loaf pan. Any good frosting is good on this cake.
Bring milk, margarine, sugar and cocoa to a boil in saucepan. Boil for 30 seconds. Immediately pour over oatmeal that has been combined with vanilla and powdered sugar. Quickly mix together and drop cookies onto wax paper. Makes 3 dozen 2-inch cookies.
In chili kettle, over medium heat, saut beef, stirring occasionally, until red color disappears. Keep ground beef in small chunks. Pour off fat. Add onions, green pepper, garlic, chili powder, oregano, basil, red pepper and cumin; mix well. Cook, stirring, until onions and green pepper are tender, about 5 minutes. Stir in sugar, salt, tomatoes, tomato sauce and tomato paste. Mix well. Bring to boiling, breaking up tomatoes with a fork. Simmer slowly covered, stirring occasionally until thick and flavors are blended, about 40 minutes. Add beans; simmer, covered, 10 minutes or until hot. Makes 12 to 16 servings.