HumbleIntelligence/food-ner-1-Million huggingface dataset:
Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to boil. Cool 5 minutes, stirring twice. Pour into dessert dishes. Sprinkle with cinnamon and nutmeg. Refrigerate 1 hour.
Combine all ingredients into a bowl; mix well. Pour into a buttered 1 1/2-quart casserole dish. Bake at 350° for 25 minutes.
Mix all ingredients, except brown sugar, catsup, nutmeg and dry mustard, thoroughly and place in 9 x 9 x 2-inch baking dish. Combine brown sugar, catsup, nutmeg and dry mustard; pour over meat. Bake at 350° for 45 to 50 minutes.
Blend milk and lemon juice. Add Cool Whip. Drain pineapple. Add pineapple, strawberries and nuts to Cool Whip mixture and pour into pie crusts. Chill.
Combine first 7 ingredients into 16 balls. Brown in fryer and drain. Mix together soup, cheese and water. Pour over meat and simmer. Serve over noodles.
Combine catsup, brown sugar and dry mustard. Remove 4 teaspoons of mixture for topping. To remaining mixture add Worcestershire, garlic and onion powder, salt, pepper and egg. Blend well. Stir in green pepper and Chex. Add beef and mix well. Shape in shallow pan. Bake at 350° for 65 minutes. Remove and spread remaining on top. Bake 15 more minutes.
Pare apples and cut in small pieces. Add 1 cup water to apples in baking dish. Combine sugar, flour, butter and vanilla. Sprinkle over apples. Bake in slow oven about 50 minutes or until juice bubbles around edge and topping is brown. Serve plain or with whipped cream.
Mix together the milk, rice, sugar, salt and vanilla. Bake for 2 to 3 hours at 350°. Stir once in a while.
Cut parboiled turtle meat into small dice. Brown slowly in chicken fat or butter. Add onion and saute slowly over medium heat until onion is soft and yellow. Add mixture to chicken broth in a soup pot. Season with salt and pepper. Simmer gently for 10 minutes. Serve with a sprinkling of chopped parsley and a slice of lemon floating on top. Makes 5 to 6 servings.
Bring sugar, milk and salt to boil and boil 5 minutes or to soft ball. Remove from heat. Add peanut butter, margarine and vanilla. Beat until it loses its gloss. Pour into buttered 8 x 8-inch pan. Cool. Cut into squares.
In medium saucepan, mix sugar and cocoa. Add milk and butter. Put over medium heat and bring to boil; boil 1 minute. Remove from heat. Stir in peanut butter and oats. Drop by teaspoon into foiled-lined sheet pan. Let stand until firm and cold. Store airtight.
Dissolve yeast in warm water. Add sugar and Crisco. Beat in other items. Spoon into greased muffin tins only 1/3 to 1/2 full. Bake at 400° for 13 to 15 minutes. Makes 2 1/2 dozen rolls. This dough will keep 1 week in covered container in refrigerator.
Mix and heat the ingredients, stirring thoroughly, to dissolve the sugar. Boil until thick and clear. Pack into hot clean jars and process in boiling water for 10 minutes.
Cream together the cream cheese, margarine, horseradish, lemon juice, onion, salt, pepper and Worcestershire sauce until smooth. Then add the crabmeat and chill. Serve with saltine crackers.
Brown sausage and drain. Set aside. Butter bread and place in a 9 x 12-inch baking dish, buttered side down. Layer sausage, then cheese over bread. Combine remaining ingredients and beat well. Pour over the sausage and cheese; refrigerate overnight. Bake at 350° for 40 to 50 minutes. Serves 6.
Mix this together and stuff duck. Cover with another can of sauerkraut. Bake until done at 350°. Serve with mashed potatoes. Use more sausage and rice if using a larger duck or goose.
Preheat oven to 375°. Brown ground beef and drain. Add 1/2 cup tomato sauce and taco mix. Add amount of water stated on taco mix directions.
Combine sour cream and cream cheese in small bowl. Beat until smooth. Spread mixture into 8-inch circle on large platter. Spread taco sauce over cream cheese mixture. Layer with lettuce, pepper, onion, Cheddar cheese and Monterey Jack cheese. Sprinkle tomato over top. Refrigerate, covered, up to 1 hour. Serve with tortilla chips. Make 8 to 10 servings.
Cream shortening and sugar well. Add beaten eggs; mix well. Put bananas through sieve. Add lemon juice, then add to creamed mixture. Sift remaining dry ingredients together; mix quickly with banana mixture. Stir in nuts. Pour into greased 9-inch loaf pan. Bake for about 1 hour at 375°.
Make meat balls. Line bottom of big pan with half of cabbage. Cut up celery and onions. Put on top of cabbage, then add meat balls on top. Then add rest of cabbage. Then add chopped tomatoes. Add brown sugar, vinegar and soy sauce, then add bouillon cubes in a circle around pan. Never stir, always shake the pan. Start cooking on high for 5 minutes. Turn down to medium. When meat balls come to the top it's done.
Mix all ingredients together in a large container. Use 1/4 cup per 6 ounces water.
Wash and pick over blackberries; set aside. In a small enamel or stainless steel saucepan, add remaining ingredients and bring to a boil. Remove bay leaf.
Mix all ingredients together. Pour into deep dish shell. Bake 35 to 40 minutes at 350° or until set and knife comes out clean.
Cook rice with water according to package. Brown sausage with onion. Drain. Mix with rice and pimento. Pour into baking dish. Pour broth over and bake at 350° for 45 minutes.
Preheat oven to 350°. Cook lasagna noodles as label directs. Drain and set aside.
Boil the potatoes in their skins until tender. Drain, peel and cut in uneven chunks. Place in a large bowl. Add chopped eggs and onion. While still warm, add olive oil, vinegar, oregano, salt and pepper. Toss to coat entire dish. More olive oil may be added. Entire salad should be moist.
In a large mixing bowl, beat the cream cheese until fluffy. Gradually beat in sweetened canned milk until smooth. Stir in ReaLemon brand lemon juice and vanilla. Pour into crust. Chill 3 hours or until set. Top with pie filling.
In a saucepan, melt the white chocolate chips over medium-low heat; stir until smooth. Remove from the heat; stir in cream cheese until smooth. Fold in whipped topping. Pour into graham cracker crust. Cover and refrigerate overnight. Just before serving, sprinkle with toffee bits.
Rinse wild rice and drain. Mix rice, onion, water chestnuts and mushrooms in a 2-quart casserole. Add broth and butter. Cover and bake at 325° for approximately 1 1/2 hours.
Combine first 6 ingredients in a large pot. Cover and simmer until potatoes are tender. Add corn. Melt butter in a saucepan, add flour and stir until smooth, gradually add milk and cook until thickened. Stir in remaining ingredients. Cook until cheese melts. Gradually stir cheese mixture into vegetable mixture. Cook until thoroughly heated.
Prepare corn bread mix according to directions. Stir in corn, cheese, onion and green chilies. To the browned ground beef, add chili seasoning, tomato sauce and beans. Simmer for 5 minutes over medium heat.
Spray casserole dish with a nonstick spray; pour in 1 can beans. Sprinkle with dry mustard. Add ketchup and dark Karo syrup. Pour in second can of beans and repeat process (add brown sugar to each layer as well). Slice bacon into 1-inch pieces; lay across top layer of beans. Bake at 325° for 2 hours, uncovered.
Mix all ingredients except the flour and nuts. Add these slowly and blend. Bake in a 350° oven for 55 minutes in a greased 10-inch tube pan. Check for doneness with toothpick.
Season pork chops; brown lightly on both sides. Stir in sauerkraut into tomato juice. Arrange a mound of kraut on top of each chop. Sprinkle with 1 tablespoon brown sugar. Cover; cook slowly on top of stove for 40 to 50 minutes or until chops are tender. Baste with tomato juice several times while cooking.
Cook to hard ball stage. Use butter or cold water to form balls. Pop 1/2 pound of corn. Use as little oil to pop, as possible. Makes 30 to 35 balls. Wrap in plastic wrap.
Mix cake mix, butter and 1 egg thoroughly and pat into a 13 x 9-inch cake pan. Combine remaining ingredients; mix well and pour over cake mixture. Bake at 350° for 40 minutes.
Cook broccoli in boiling, salted water; drain well. Cook chicken breasts; bone and skin. Reserve broth. Melt butter; blend in flour, salt and a dash of pepper. Add chicken broth all at once. Cook and stir until thickens and bubbles. Stir in cream and sherry.
Self-rising flour may be substituted for the plain flour, baking powder and salt. Mix together the first 5 ingredients until creamy. Sift together the remaining ingredients and add to pumpkin mixture. Drop by teaspoons on cookie sheet and bake 10 minutes at 350°.
Brown and drain meat in large skillet. Drain liquid from corn and mix in skillet along with the beans and stewed tomatoes. Simmer until heated throughout. Serve with hot cornbread for a very quick and easy meal!
Mix well. Store in airtight container in dry place. Use 1/3 cup of mix to 1 cup hot water. For variety, instant coffee or a dash of cinnamon may be added to dry mix.
Mix flour and sugar. Add cheese and pineapple (not drained). Mix well. Put in greased casserole dish.
Mix ingredients as listed and bake in greased loaf pan at 350° for 1 hour.
Boil potatoes until tender. Cool and peel. Cut into cubes (or mash). Add remaining ingredients. More mayonnaise may be added to achieve desired consistency. Chill for about 1 hour.
Melt butter in a large skillet. Add onion, celery, salt, pepper and sage. Simmer 15 minutes. Add bread crumbs and poultry seasoning. Toss until well blended. Stuff turkey.
Stir together in a large bowl; top with crushed potato chips. Bake at 350° for 45 minutes.
Mix first 6 ingredients together. Spread on each half of split English muffins. Cut each English muffin half into 4 pieces. Freeze on cookie sheet, then store in a zip-lock freezer bag until ready to cook. Bake at 425 degrees for 10-15 minutes.
Preheat oven to 425°. Rub 10 x 2-inch baking dish with cut garlic and 1 tablespoon butter. Peel potatoes; slice 1/8-inch thick. Place in cold water. Drain and dry potatoes when ready to use. Spread half in bottom of baking dish. Sprinkle over them 2 tablespoons butter, 1/2 teaspoon salt, pepper and 1/2 cup cheese. Arrange remaining potatoes over top. Spread rest of butter, salt, pepper and cheese over second layer. Pour on milk over all. Bake 20 to 30 minutes or until potatoes are tender, milk has been absorbed and top is nicely browned.
Dissolve jello in 2 cups boiling water. Add sugar, cold water and pineapple juice. Freeze in gallon size Ziploc freezer bags. Thaw 1 hour before serving. Add 7-Up and more pineapple juice, if desired. Makes 30 (1/2 cup) servings.
Sift flour and salt together. Cut in shortening. Beat egg slightly; add water and vinegar to egg. Add egg mixture gradually to dry ingredients; mix just enough to hold dough together.
Blend melted butter, sugar and vanilla in mixing bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Spread in greased 8-inch square pan or 9 x 12-inch pan. Bake at 350° for 40 to 45 minutes or until brownies begin to pull away from edges of pan. Cool. Cut into squares.
Heat oven to 350 degrees. Grease bottom and sides of 13 x 9 inch baking dish. Beat pumpkin, milk, eggs, sugar and pumpkin pie spice in medium bowl with wire whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with nuts. Pour melted butter evenly over top of dessert. Bake 50-60 min. or until knife inserted in center comes out clean. Cool slightly. To serve cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator. Yield: 12 servings. High altitude (3500-6500 ft.) heat oven to 375 degrees and bake 55-65 min.
Mix ingredients in casserole and refrigerate overnight. Bake in a 375° oven for 45 minutes to 1 hour.
Steam and drain broccoli. Place in casserole dish. Mix remaining ingredients in order. Toss and top with 3/4 cup Pepperidge Farm stuffing mix. Bake at 325° for 35 to 40 minutes.
Heat oven to 375°. Brown beef and drain. Add soup, puree and simmer for 10 minutes. Cook noodles. In a baking dish, layer noodles, meat and cheese 3 times. Bake uncovered for 15 minutes. Serves 12.
Mix together all ingredients, blending well. Shape into loaf. Spread 1/3 cup catsup on top of loaf. Sprinkle with parsley flakes. Bake at 350° for 1 1/2 hours.
Cream shortening and sugar. Add egg and vanilla. Sift dry ingredients together. Add a little at a time and beat well. Fold in raisins. Bake at 375° for 12 to 15 minutes.
Cream margarine with cream cheese, adding flour. Place dough in refrigerator for several hours or overnight.
Fry celery, onions and sausage in small amount of oil. Cut sausage into 1/2-inch pieces. Put all ingredients into large pan and simmer for 1 hour. Makes 6 servings. Preparation Time: 1:00.
Mix the first 7 ingredients together at one time for 5 minutes. Bake in Bundt pan or tube pan for 45 to 50 minutes. Generously grease Bundt pan and/or tube pan before putting in mixture. After 10 minutes of standing after baking, while still hot, mix and pour over xxxx sugar, calamondin pulp and lemon extract or lemon juice.
Heat oven to 350°. Mix well all ingredients in bowl. Add chicken breasts. Let stand 1 hour in refrigerator or as long as you want, but at least one hour. Bake for approximately 45 minutes.
Mix all the ingredients, add spices to taste. Marinate chicken, then place chicken and marinade in frying pan. Cook over medium heat.
Clean poke stalks from poke salate. Slice in small round pieces. Dip pieces in flour, meal mixture. Heat oil in skillet. Fry poke stalks until good and brown. Drain all grease off. Eat and enjoy. Tastes like fried okra.
Beat eggs and milk; add remaining ingredients. Pour into well buttered 1 1/2-quart casserole. Bake in 350° oven for about 1 hour, until custard is set and golden brown.
Mix all ingredients together and bake 50 to 60 minutes in 2 loaf pans in a 350° oven.
Mix the first 4 ingredients together, then add remaining ingredients. Beat all ingredients well. Bake at 350° for about 1 hour in greased loaf pan.
Cook all but the cauliflower until thick. Separately cook and mash cauliflower. Combine cauliflower and sauce and put in baking dish. Bake at 325° for 20 minutes. Serves 4.
Beat together milk and Cool Whip. Add remaining ingredients. Mix well and chill. Low cholesterol.
Soften cream cheese; spread on 2 slices of bread. Spread with strawberry preserves; put together like a sandwich. Mix milk and egg; dip sandwich in egg mixture. Fry in a nonstick skillet with butter or Pam. When light brown or crispy, it is done. Put on a plate; sprinkle with confectioners sugar before serving.
Saute sausage in heavy Dutch onion over medium-high heat until cooked through. Using slotted spoon, transfer to large bowl. Pour off all but 1 Tbsp. drippings. Add onion and garlic and saute until translucent. Return sausage to pan. Add stock, tomatoes, tomato sauce, zucchini, carrot, bell pepper, wine, basil and oregano. Simmer until vegetables are tender, about 40 minutes.
Combine 1 1/2 cups of flour and yeast. Heat milk, 1/4 cup sugar, butter, lemon peel, 1/2 cup water and 1/2 teaspoon salt just until warm (115° to 120°). Stir constantly; add to flour mixture and yolks and 1 whole egg. Beat with electric mixer on low speed 1/2 minute, scraping sides of bowl. Beat 3 minutes on high speed. Using a spoon, stir in as much of the remaining flour as you can. Turn out onto floured surface; knead in enough remaining flour to make a moderately soft dough. Shape into a ball; place in greased bowl and turn once. Cover; let rise until double. Punch down; let rest 10 minutes. Divide dough into sixths. Combine walnuts, the 1/3 cup sugar, egg whites and lemon juice; set aside. Beat remaining egg and 1 tablespoon water; set aside. Roll each sixth of dough into a 10 x 14-inch rectangle.
Sift together flour, baking powder and salt into bowl. Combine egg, milk and oil. Add to dry ingredients. Beat with rotary beater until dry ingredients are just moistened. Do not overbeat. Stir in oats. Bake in preheated waffle iron until steam stops and waffles are golden brown.
After cleaning crabs, season with salt and pepper, dust with flour. Fry in hot oil until crispy.
Melt butter. Add remaining five ingredients. Mix well. Season with garlic salt. Chill for several hours. Cut French bread and spread with mixture. Cook at 350° until cheese is melted.
Combine all ingredients except chocolate chips. Beat 3 minutes at medium speed until creamy. Stir in 1 cup chips. Spread batter into 8-inch square microwavable dish. Cover with waxed paper. Microwave on High 4 minutes. Rotate dish 1/4 turn. Microwave on High an additional 4 to 5 minutes or until top appears dry. Sprinkle remaining chips over top of warm cake. Let stand 10 minutes; spread over cake and cool.
Combine sugar and water; stir until dissolved. Bring to a boil. Cover, then boil gently for 10 minutes. Remove from heat. Cool slightly and add flavorings.
Place fruit in 2 qt. casserole, sprinkle with brown sugar. With fork mix flour, sugar, salt, baking powder and cinnamon. Add egg to dry ingredients and mix until crumbly. Sprinkle over fruit. Bake 350° for 45 minutes.
Mix all ingredients together. Chill dough as it will roll easier. May need to add flour as you roll out dough. Cut with cookie cutter. Bake at 365° for 6 to 7 minutes. These are chewy.
Mix ingredients and add milk. Mix well! Grease tube pan. Bake at 350° for 1 hour.
Put cooked pasta into a large bowl. Add salmon, frozen peas, and green onions. In a small bowl, combine the mayonnaise, yogurt, and dill. Pour over the pasta mixture and toss gently to combine. Season to taste with salt and pepper. Chill at least 30 minutes before serving.
Cook flour and milk, beating until smooth, thick and stiff (I use whisk). Set aside to cool. Beat remaining until fluffy, then mix in the flour mixture on slow until well mixed. Excellent on strawberry or chocolate cake.
Place pork chops in baking dish; top each with a slice of lemon. Sprinkle each chop with 1 tablespoon brown sugar. Dilute soup with water; pour over chops. Bake at 450° for 1 hour and 30 minutes.
Combine tomato soup, sugar, Worcestershire sauce and garlic powder. Heat sauce until almost boiling; simmer for a few minutes. Pour over carrots. Marinate at least 2 hours. May be prepared the day before. Reheat before serving.
Put all cereals in a large heavy (new, clean) trash bag. Mix liquids and salts in a 4-cup measuring cup, stirring well. Pour oil mixture over cereals and shake well to coat. Pour mixture into a large aluminum pan and bake at 250° for 2 hours, stirring every 15 minutes. Cool on paper towels and store in airtight containers.
Set rack in middle of oven. Butter and flour a 9 1/2-inch spring-form pan (tap out excess flour). Mix graham cracker crumbs, walnuts, 1/2 teaspoon cinnamon and melted butter together. Press in sides and bottom of pan.
In a saucepan, combine apples, brandy, raisins, sugar, cinnamon and nutmeg. Add a little water to cook over low heat, steaming apples. Cook apples until they are tender but not mushy. Mix the cornstarch or flour with the lemon juice and add to apples. Cook until liquid is clear. Set aside to cool.
Grate corn off cob. Add egg yolks to milk and blend. Whip whites of eggs until stiff. Blend grated corn, egg and milk, salt and flour. Fold in egg whites. Pour into buttered casserole. Bake at 325° for 45 minutes to 1 hour.
Rinse eggplants and cut off caps, but do not peel. Cut into 1-inch chunks and place in a 2-quart casserole. Add 1/2 cup broth and cover with lid or plastic wrap. Stirring midway through cooking, microwave on High for 8 to 10 minutes or until tender. Place peanut oil in a 2-cup glass measure. Add garlic and ginger root. Microwave on High for 30 seconds. Stir in sugar and cornstarch. Blend in remaining 2 tablespoons broth, hot bean sauce, soy sauce, sherry, vinegar and sesame oil. Microwave on High for 30 to 60 seconds or until slightly thickened.
Prepare oven at 400°. Mix hot water and margarine in bowl. Stir in stuffing mix, pepper and 1/2 of the pineapple with syrup. Beat out the chicken breasts flat. Spoon stuffing on chicken and roll tightly and hold with toothpicks. Place in a 9-inch square baking dish with extra stuffing in center. Mix remaining pineapple, syrup, sugar, vinegar and ginger. Spoon over chicken. Bake 30 minutes or until thoroughly done.
Soften gelatin in cold water; add boiling water. Stir in blender a few seconds; add Alba and cheese; stir. Add sweetener and extract; blend together. Add 5 to 6 ice cubes one at a time at high speed. Pour into pie pan and freeze 5 minutes. Spread with chilled, crushed, sugarless pineapple.
Line a 9-inch pie plate with pastry. Drain salmon, reserving the liquid, and sprinkle salmon chunks over the bottom of pastry. Combine the cream cheese and lemon juice. Gradually beat in reserved salmon liquid, salt and cream. Beat egg yolk and cheese mixture. Spoon over the salmon in the pastry lined pan. Bake in preheated 375° oven for 45 minutes or until top is lightly browned and the filling is set. Garnish with pimiento "fish." Serve hot in wedges to 6.
Preheat oven to 350°. Mix together cake mix with 2 eggs and melted oleo. Spread mixture into buttered and floured 9 x 13-inch pan. Mix together the cream cheese, 2 eggs and powdered sugar. Spread over the top of the first mixture. Bake at 350° for 30 to 35 minutes.
In 9 x 13-inch Pyrex dish or baking pan, layer lettuce, celery, onion and green pepper. Layer of frozen peas is added last. Combine mayonnaise and sugar in small bowl. Spread over layers. Top with shredded Cheddar and bacon bits. Refrigerate before serving.
Mix everything except poppy seed. Blend 4 minutes at medium speed. Fold in seed. Pour into greased pans and bake at 350° for 30 to 35 minutes. Freezes well.
Clean and wash squirrels thoroughly. Cut into serving pieces and dredge well with mixture of flour, salt and black pepper. Brown well in heavy skillet with oil (iron skillet is excellent). Remove squirrels. Add flour to make roux. Add water; stir well (enough water for thin broth). Add onions, enough chopped celery to taste (approximately 1 stalk), okra, salt and pepper. Place squirrels back in skillet; bring to boil. Reduce heat to very low, cover and cook until meat falls off bone. File may be added before serving, but okra serves some purpose. Serve over hot rice.
Make a well in flour. Add salt, egg, oil and water. Make a ball after kneading 5 minutes; let rest 45 minutes. Cut in half. Roll out each to 8 x 14-inches. Let dry 3 to 4 hours. Roll up like jelly roll. Cut thin or thick. Let dry several hours.
Cream sugar, eggs, Crisco and butter until creamy. Add milk. Mix dry ingredients together. Add to mixture; mix well. Add more flour until dough is right to roll. Put in refrigerator and let it cool for 1 hour. Break dough in small pieces and roll flat. Add fruit filling; fold over and seal edges. Bake at 350° until brown, 25 to 30 minutes.
Thaw and drain clams, reserving liquid. Fry bacon until crisp. Remove bacon and drain. Saute onion and celery in bacon fat. Add water to reserved clam liquid to make 2 cups. Add potatoes, water and clam liquid and seasonings to sauteed vegies. Cover and simmer 15 minutes or until potatoes are tender. Add clams, evaporated milk and bacon. Heat through. Sprinkle with chopped parsley flakes. Yields 6 servings.
Cook the roast in a crock-pot with the chicken broth overnight. Drain the meat. Pull apart in bite size pieces, discarding any fat. Place in a pot or dish and add your favorite barbecue sauce to flavor the cooked roast, mixing well. Serve on buns.
CONVENTIONAL: In small cup, combine cornstarch, water, soy sauce, sherry, sugar and seasonings. In large frying pan, heat oil until very hot. Add chicken and green onion. Reduce heat. Cook, stirring occasionally, until chicken is white and done. Add vegetables and soy sauce mixture. Cook on simmer setting, stirring occasionally, until mixture has thickened. Pea pods should be hot, but still crisp. Serve over fluffy white rice.