HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break bread into small pieces. Place in mixing bowl with 1 cup sugar, evaporated milk, 2 cups milk, vanilla, egg yolks and melted butter. Mix well. Pour into 10 x 8 x 2-inch baking pan. Bake in a preheated oven at 325° for 45 minutes. Remove and make meringue. Beat egg whites with 1/4 cup sugar until stiff. Cover pudding with meringue and rebake for 3 or 4 minutes until meringue is golden. Serves 12.
Preheat oven to 350°. Grease and flour 3 (8 1/2-inch) loaf pans. Combine oil, eggs, water and pumpkin. Into mixing bowl, sift together dry ingredients. Make a well in center. Add pumpkin mixture. Blend just until dry ingredients are moistened. Stir in nuts and raisins. Bake 1 hour.
In a 9 x 13-inch pan, spread rice and top with chicken. Sprinkle complete package of onion soup over top and add water. Put pats of butter on top. Cover and bake at 375° for approximately 1 hour (or until chicken is done).
Bake cake mix and cool. Leave in pan; poke holes in cake. Mix Jell-O and pour over cake. Ice cake with Cool Whip and put in refrigerator until ready to serve.
Mix pumpkin, milk, cinnamon, eggs, and sugar in bowl. Pour into 9 x 13 in baking dish. Sprinkle dry cake mix and nuts over pumpkin. Drizzle with butter. Bake 1 hour at 350°.
Melt butter in jelly roll pan. Beat eggs, flour, milk and salt. (Can use a blender.) Pour beaten ingredients into hot butter. Put in oven preheated to 450° for 15 minutes. Reduce heat to 350° for 10 minutes more. After removing from oven, spread with strawberry jam. Drizzle a little lemon juice and powdered sugar over this.
Season meat with salt and pepper and brown. Add garlic, onion and pepper. Simmer slowly, uncovered, for 10 minutes. Stir in tomatoes and tomato sauce; cover and simmer. Pour 1/3 of meat sauce into a 12 x 8-inch baking dish. Cover with strips of lasagna noodles. Add Mozzarella, Cheddar and spoonfuls of cottage cheese. Repeat layers, ending with meat sauce. Top with Parmesan cheese. Bake for 1 hour at 350°.
Beat all ingredients together. Pour in graham cracker crust. Chill several hours before serving.
Cream cheese and mayonnaise. Add other ingredients except shrimp. Mix well. Add shrimp.
Brown ground beef quickly over medium-high heat, stirring with potato masher. Drain well; remove from heat and put in bowl. In same skillet, brown onion slightly. Add meat, kidney beans and tomato soup. Simmer 15 to 20 minutes. Add seasonings to taste.
Slice pork into 1-inch pieces; rinse well. Combine flour, seasoned salt, garlic powder and pepper. Roll moist meat in flour mixture; set aside.
Heat oven to 400°. Grease bottom only of 12 medium muffin pan or line with paper baking cups. Combine cereal and milk. Let stand 5 minutes. Beat in oil and egg. Stir in remaining ingredients just until moistened. Bake 20 to 30 minutes.
Stew chicken breast, adding celery, onion, salt and pepper if desired. Cube meat and mix with sour cream and soup. Put mixture in a 2 quart casserole. Mix together stuffing mix, butter and broth. Put on top of chicken. Bake at 350° for 45 minutes. Serve with cranberry sauce and a salad for lunch or add a vegetable for dinner.
In skillet, brown beef; pour off fat. Add remaining ingredients; bring to boil. Turn down heat; cover and cook 15 to 20 minutes, or until noodles are done.
Preheat oven to 350°. Butter a casserole dish. Fry together ground beef, onion and pepper. In a small amount of water, cook cabbage until tender. Layer meat mixture and cabbage in casserole. Melt butter; stir in flour; cook 2 or 3 minutes. Stir in milk and cook, stirring constantly until sauce is smooth and thick. Add Jack cheese and pour over casserole. Sprinkle with crumbs. Bake 30 minutes or until hot and bubbly.
Fill very large pot with ingredients. Fill with water just above ingredients. Cover and bring to boil, then uncover and simmer until green beans darken and soften (about an hour or so)!
Preheat oven to 450°. Roll bread dough into 15 1/2 x 10 1/2-inch rectangle. Place in jelly roll pan. With fingertips, firmly press into dough at 1-inch intervals. Arrange tomato slices, fresh sage leaves and onion wedges on top of bread dough. Sprinkle with oil over vegetables. Sprinkle with salt and pepper. Bake 15 to 20 minutes or until browned and crisp.
Mix apples sugar and vinegar in a large container. Let set for 3 to 4 hours, then bring to a boil. Let boil 5 minutes. Have shell ready. Use enough apples to fill 1 pie shell. Put butter on top, then sprinkle allspice over top. Bake at 375° for 45 minutes or until thickened. Make more pies with unused apples or put in freezer bags and freeze for later use.
Mix first 6 ingredients to spreading consistency. Split rolls. Spread each half with mixture. Place a slice of ham and a slice of cheese on the bottom half of the rolls. Replace the top of the rolls. Bake at 350 degrees for 10-20 minutes. Serve warm. Suitable for freezing.
Cover raisins with water and boil for 5 minutes. Drain. Melt oleo; add sugar, flour, eggs and vanilla. Add raisins to this mixture. Pour into unbaked pie shell and bake for 35 minutes at 350°. May add a top crust before baking.
Mix together the flour, oleo, 2 tablespoons powdered sugar and nuts. Press into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Heat green beans in their own liquid. Meanwhile, melt butter/margarine in skillet. Add tarragon and chives and simmer gently for two minutes. Turn off heat and stir in sour cream. Combine with drained hot green beans and serve immediately.
Brown neck bones in a large pot with 2 tablespoons salad oil. Add the water and cook for 2 hours. (After 2 hours, make sure there are at least 1 1/2 cans of water left.) Add the crushed blended tomatoes, tomato paste and soda. Cook for 25 minutes in covered pot. Stir constantly. Add the spices and onions. Add the meats that have been browned in oven for about 20 minutes in a 400° oven. Add wine and continue to cook in covered pot for at least 15 minutes. Stir constantly to avoid sauce burning to bottom of the pan. Serves a crowd.
Combine applesauce and gelatin in a small saucepan. Let stand 3 minutes. Heat over medium heat, stirring constantly, just until simmering. Remove from heat.
Scrape the corn from the cob. Mix the corn kernels with the remaining ingredients in a large saucepan and bring to a boil. Reduce heat and simmer for 30 minutes. Pour into warm sterilized jars and cover.
Boil water; add and dissolve the bouillon cubes. Combine with mayonnaise and cream cheese. Blend until smooth. Refrigerate. Serve with vegies or as chip dip.
Brown ground beef and onion. Drain. In large pot, add all ingredients and cook for 1 1/2 to 2 hours on low heat.
Cook broccoli as directed on package, drain. Blend baking mix, milk, eggs, salt and onion with mixer until smooth. Stir in broccoli and cheese. Pour into greased 1 1/2 quart baking dish. Bake at 325 until knife inserted halfway between center and edge comes out clean, about an hour. Finished dish resembles a souffle.
Stir together all dry ingredients. In another bowl put and mix all wet ingredients. After mixed well, pat together dry and wet, then add oats, nuts, raisins and chocolate chips. Bake at 375° for 10 to 12 minutes. Makes 3 dozen.
Mix together first 3 ingredients. Stir in spinach and water chestnuts; mix thoroughly. Cover and chill at least two hours. Serve fat-free crackers or raw vegetables. You may get a round loaf of bakery bread and cut out the top as you would a pumpkin. Remove enough bread to make room for the dip. Cut the removed bread into large cubes and serve with the fat-free crackers. Makes 12 generous servings of 1/3 cup each. One serving equals 1/4 V and 45 optional cal.
Mix gelatin using only 1 c. of boiling water. Pierce cake all over with large meat fork or skewer. Pour gelatin mixture into holes very slowly. Allow to set up. Blend the yogurt with the Cool Whip and frost the cake. Makes 8 servings.
Fry bacon until crisp. Remove bacon, add onions to fat and brown slightly. Mix dry ingredients together and add to bacon fat, water and vinegar; boil for at least 1 minute or until thick.
Mix and sift flour, baking powder and salt. Melt Parkay. Add brown sugar. Stir until well mixed. Allow to cool slightly. Add eggs, one at a time, beating well after each addition. Add dry ingredients, then add nuts and chocolate chips. Cook in 300° oven for 45 minutes. Cool, then cut into squares.
Peel peaches and cut in half. Remove pits. Put peaches, whole oranges and whole lemons through a food processor, using a coarse blade.
Dissolve Jell-O in hot water. Add cream cheese and marshmallows. Chill until slightly thickened. Add whipped topping, mayonnaise, grated carrots and drained pineapple. Chill until set.
Dice approximately 1 pint of strawberries. Crush cookies and sift through strainer. Re-crush leftovers and sift until all cookies sift. Mix pudding and Cool Whip; add diced strawberries. Mix well. Pour mix into pie crust. Spoon cookie crumbs over top and even out with fork. Garnish with remaining strawberries and freeze.
Simmer sausage in water until done. Melt butter in skillet. Saute onion, pepper, mushrooms and garlic until tender (5 to 7 minutes). Split rolls. Divide vegetable mixture among rolls. Split cooked sausage and place on top of vegetables. Pour 1/3 cup sauce on each sandwich. Top with cheese. Sprinkle with oregano and paprika. Heat under broiler until cheese melts and begins to brown (3 to 5 minutes). Garnish with pickles and parsley.
Bring to boil the sugar, buttermilk and soda until it reaches soft ball stage. Then add vanilla and pecans. Stir until thick enough to drop by spoonfuls on waxed paper.
Brown beef, onion and green pepper (brown onion and pepper separate from beef). Mix other ingredients; simmer then add beef, onion and pepper. Simmer for several hours to improve flavor. Add kidney beans last 30 minutes of cooking. Serves 75.
Dissolve yeast in warm water. Set aside. Mix flour, sugar and soda. Cut in shortening. Add buttermilk and yeast and mix. Place desired amount of dough on floured surface. Pat out and cut with biscuit cutter or shape dough into rolls. Mixture can be stored in covered container in refrigerator for several days. Bake at 400° for 10 to 15 minutes.
Cook marshmallows, Coca-Cola, cocoa, Wesson oil and butter together until the marshmallows are melted, stirring frequently. Set aside to cool. Sift flour and sugar together. Beat eggs, buttermilk and vanilla. Add mixture to sifted ingredients and beat. Add mixture to Coca-Cola mixture. Bake in oblong 12 x 10-inch pan at 350° for almost 40 minutes.
Put sugar, milk and cocoa in a heavy saucepan. Cook and stir until mixture cannot be stirred down. Put lid on; cook 1 minute over medium heat. Remove and add 1 stick butter and 1 teaspoon vanilla. Stir. Frost cake.
Beat cream cheese until fluffy. Beat in sugar and coffee. Stir in oats and nuts. Shape small pieces into logs about 2 inches long and 1/2 inch wide. Roll lightly in confectioners sugar and then in chocolate sprinkles. Refrigerate. Makes 2 dozen cookies.
Fold yogurt into topping. Add fruit. Blend. Spoon into crust. Freeze 4 hours. Place in refrigerator 45 minutes before cutting.
Peel bananas and cut in pieces, roll in well beaten egg and flour them in bread crumbs. Fry in hot shortening until golden brown.
Combine first 5 ingredients; bring to a boil. Cover; reduce heat and simmer for 30 minutes. Stir in soups and milk; heat thoroughly. Garnish, if desired, with shredded cheese, cooked diced ham or bacon. Makes 2 1/2 quarts.
Boil 5 or 6 minutes until thick. Mix in 1 box strawberry jello and 2 drops red food coloring; cool. Place strawberries in pie crust. Pour cooled mixture over strawberries. Chill. Serve with whipped cream.
Sprinkle rhubarb in a 9 x 13-inch pan sprayed with cooking spray. Sprinkle sugar, strawberry jello and marshmallows on top. Prepare cake mix according to directions. Pour over rhubarb mixture. Bake at 350° for 50 minutes.
Mix in large bowl, lemon juice, Eagle Brand milk, crushed pineapple, bananas, mandarin oranges, chopped walnuts and Cool Whip. Mix well, then place in graham cracker crust. Refrigerate for 4 hours before serving.
Butter a 10-inch casserole dish and put frozen spinach on bottom to thaw. Mix rest of ingredients and pour over spinach. Crush Ritz crackers and mix with margarine. Sprinkle over casserole. Bake at 325° for 50 minutes. Serves 6 to 8.
Brown ground beef and onion in skillet. Drain grease. Cut up potatoes into small chunks; place in large pot with hamburger, onion and enough water to cover potatoes. Add chili powder. Cover and cook until potatoes are tender. Add green peppers, chili beans and corn and cook about 20 more minutes. We always eat it with buttered bread.
Combine eggs, sugar, syrup, vanilla and salt. Sprinkle nut meats in unbaked pie shell and filling. Bake in moderate oven for about 55 minutes.
Boil baby beets until tender, peel. Cut off tops. Scoop out a bit of center. Fill hole with cream cheese flavored with horseradish. Serve cold.
In a microwave-safe 8 x 1 1/2-inch round baking dish, cook margarine, uncovered, on 100% power (High) for 30 to 45 seconds or until melted. Add onion and green pepper. Cook, uncovered, on High for 2 to 3 minutes or until vegetables are tender. Combine eggs, milk, mushrooms, salt, Italian seasoning and pepper; pour into baking dish. Cook, uncovered, on High for 5 to 6 minutes or until eggs are almost set, pushing cooked portions to center of dish several times during cooking. Pour pizza sauce over eggs. Sprinkle with Mozzarella cheese. Cook, uncovered, on High for 1 to 2 minutes or until cheese starts to melt. Garnish with sliced olives and cilantro, if desired. Cut into wedges to serve. Makes 4 servings.
Drain pineapple well. Save juice. Add juice to jello, stir in water. Heat to boiling. Remove and blend in cranberry sauce. Add lemon juice, peel and nutmeg. Chill to thicken slightly. Blend in sour cream. Fold in pineapple and pecans. Refrigerate to set mold.
Mix together with salt and pepper. Melt 1 stick butter; pour over 1 cup crushed Ritz crackers. Sprinkle over casserole. Bake 45 minutes at 375°.
Cook rice, sugar and 2 cups of milk about 1/2 hour. Add the other 2 cups of milk, the egg yolks and the vanilla. Finish cooking for another 1/2 hour. Beat the egg whites until stiff and fold in pudding after it is cooked.
Cut beef into pieces and brown. Slice onion and dice carrots and celery. Slice pepper into thin strips. Place these into bottom of crock-pot. Sprinkle the beef pieces with pepper, minced garlic and onion soup mix. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. Cook for 7 to 9 hours on low heat. When done remove meat and vegetables and thicken with cornstarch or flour mixture. Yield: 6 servings. Carbohydrate 9 g, protein 19 g, fat 18 g, calories 277.
Press wafers in bottom of dish. Add pineapple. Mix together the vanilla, eggs, butter, sugar and cream cheese. Pour over pineapple. Add the other can of pineapple. Cover with Cool Whip. Crumble more vanilla wafers over top. Add pecans, if desired.
Place all ingredients in a pint jar and seal. Shake until mixture is completely blended. Yields about 1 1/3 cups of seasoning.
Mix everything together in a large bowl. Spread in a greased 11 x 7-inch or 13 x 9-inch pan. Bake in 350° oven for 25 to 35 minutes.
Do not drain corn. Combine all ingredients, mixing thoroughly. Pour mixture into a casserole dish and bake, uncovered, at 350° for 1 hour.
Shred crab meat into small pieces. Blend in a small bowl, softened cream cheese with Worcestershire sauce, half and half, shredded crab meat, onion and horseradish sauce. Mix lightly, but well. Butter small baking dish and fill with crab mixture. Sprinkle with almonds and bake for 15 minutes at 350°. Serve with crackers.
Blend together corn, mushroom soup and evaporated milk and water. Heat over medium heat and top with sauteed onions. If you like, a few cooked carrots may be added for color.
Cook onion with cabbage in salt water. Pour leftover gravy or bacon drippings into mixture. Heat vinegar, plus sugar. Add to mixture. Add oatmeal for thickening.
Cook noodles in boiling water with food coloring. Cool in cold water. Drain well. Pour oil over noodles. Toss well. Blend in blender the remaining ingredients. Pour over noodles and chill. For color and taste, add chopped green pepper, radish, celery, tomatoes, etc. Stir occasionally. May be made a couple of days in advance for full flavor. Can be kept in refrigerator for a week.
Cook mushrooms, onion and butter in skillet until onions are tender; remove. In same skillet, brown beef lightly on both sides. Reserve 1/3 cup bouillon; add remaining bouillon, catsup, garlic and salt to skillet. Cover and simmer 15 minutes. Blend reserved 1/3 cup bouillon with flour; stir into skillet. Add mushrooms and onion. Heat to boiling, stirring constantly; boil 1 minute. Stir in sour cream; heat through. Serve over cooked rice or noodles.
Melt butter. Add brown sugar; boil for two minutes. Line cookie sheets with graham crackers (tightly). Add nuts to boiling mixture. Spoon mixture on crackers. Bake at 350° for 8 minutes or until bubbly. Cut on cracker lines.
Mix pudding and cream cheese with a mixer on low until smooth. Add Cool Whip. Mix together with rest of ingredients. Sprinkle crushed Oreos on top. If desired, make layers of pudding, then crushed cookies, then pudding and top with cookies.
Combine beef, onion and mushrooms in skillet. Brown. Add seasonings and soup. Cook 1/2 hour before serving. Add sour cream. Heat (but do not bring to a boil) and serve.
Preheat oven to 375°. Mix shortening, margarine, sugars, eggs and vanilla in mixing bowl. Blend in remaining dry ingredients. Drop dough by a teaspoon on a cookie sheet 2 inches apart. Bake 8 to 10 minutes until lightly browned. Cool slightly before removing from cookie sheet. Yield: 6 dozen.
Make cake mix. Follow directions on box and pour into greased baking pan (11 x 13-inch).
Add the chicken broth to the pepper pot soup and evaporated milk. Season with curry and salt. Heat but do not boil. Just before serving, stir in the crab meat which has been picked over. Reheat to the steam stage.
Melt 1 tablespoon butter in skillet; saute onion in hot fat until golden brown. Soak crumbs in water and cream; add meats, egg, onion and seasonings. Mix thoroughly until smooth. Shape into very small balls.
Mix dry ingredients. Add melted shortening, eggs and anise. Mix well. Works best using hands. Roll into balls about the size of a walnut. Bake 10 to 12 minutes at 350° until brown on bottom.
Combine graham cracker crumbs and melted butter. Mix in peanut butter and confectioners sugar; mix thoroughly. Put in a 9 x 13-inch pan. Melt chocolate over hot water; spread over cracker mixture. Cool. Cut.
Slice in bowl the cucumber and onion. Combine vinegar, water, salt and sugar. Pour over the sliced cucumber and onion. Let set 1 to 2 hours to blend flavors.
Roll roast in flour and brown with a little oil in Dutch oven (large cooking pot). Add all other ingredients, except gingersnaps, and simmer 3 to 4 hours or all day in crock-pot. Add gingersnaps to thicken gravy. Meat will shred it is so tender.
Combine all ingredients! Mix well and place in 13 x 9-inch lightly greased dish. Put catsup on top of meat loaf. Bake until done on 350°.
In a small bowl, mix water and cornstarch until dissolved. Add egg, cream, sugar, cinnamon and nutmeg. Place apples in a large bowl; pour cream mixture over and stir to coat. Line a 9-inch pie pan with the bottom pastry. Pour apple mixture into crust; dot with butter. Top with remaining pastry; flute edges and cut slits in top. Brush with milk; sprinkle with cinnamon-sugar. Bake at 350° for 55 minutes, or until golden brown. Yields 6 to 8 servings.
Combine chicken broth and vegetables in a large saucepan; bring to a boil. Cover; reduce heat and simmer 10 minutes or until tender. Stir in chicken soup, chicken and pepper. Spoon into a 13 x 9 x 2-inch baking dish; set aside. Combine flour, milk and butter; pour over chicken mixture. Bake at 350° for 55 minutes or until golden brown. Yield: 8 servings.
Place biscuits in a well greased 9 by 9-inch square baking dish. Spray biscuits with olive oil spray. Sprinkle on Italian seasoning. Top with shredded cheese. Bake at 400 degrees for 25 minutes. Pull apart to serve.
Soak all dried beans except lentils and split peas overnight. Cook beans in about 4 cups water for about 1 hour. (Not the lentils and split peas.) If beans seem hard, cook awhile longer. Add lentils and split peas. Simmer for 20 minutes. Add canned tomatoes, celery, carrots and onions and all spices and herbs. Simmer for 30 minutes. Add more water if too thick. Add potatoes and turnips (if adding). Simmer for 15 minutes. Add frozen corn and green beans. Simmer for about 10 minutes.
Cook macaroni like box says. Mix mayo and tuna, then add English peas. Mix with macaroni.
With spatula, combine mayonnaise and mustard with ingredients through salt and pepper. Add potatoes. Mix gently but well. Makes 4 to 6 servings.
Mix all ingredients together except the vanilla and lemon juice. Cook until thick, then add vanilla and lemon juice.
Mix cake as directed. Grease or spray Pam on a 9 x 13-inch pan (or two 8 x 8-inch pans). Pour half of batter into pans. Bake at 350° for 15 minutes. Meanwhile, melt butter, milk and caramels together. Remove cake from oven. Pour caramel mix over cake. Sprinkle with chips and nuts. Pour other half of cake batter on top. Bake at 350° for 20 minutes. When cool, may dust cake with confectioners sugar or each piece with a dollop of Cool Whip.
Fry pork in a pan with sprinkled soy sauce. Add cut up onions and celery. Simmer until well cooked (makes its own juice; do not add water). When cooked, thicken with 1/4 to 1/2 cup soy sauce and 2 tablespoons cornstarch. Add drained bean sprouts. Serve over noodles, hamburger rolls, rice or potatoes.
Boil raisins in uncovered pan until water is mostly absorbed. Cool 30 minutes.
Heat oil in skillet over medium-high heat. Add chicken and brown well on both sides. Add cooking sherry, marmalade and bouillon. Heat to boiling, stirring. Reduce heat, cover and simmer 5 minutes or until chicken is tender, spooning sauce over chicken occasionally. Serves 4.
Grate or grind oranges and lemons. Cover with quart of boiling water. Let stand 10 minutes. Strain into cloth and squeeze. Dissolve sugar and citric acid in cold water. Mix strained juice with this solution. Add enough water to make a gallon.
Beat eggs until frothy, then add sugar and salt. Stir in oleo, syrup and pecans. Pour into 9-inch pie crust. Bake at 375° for 45 to 50 minutes.
About the coconut: I use 1 small can of Durkee coconut, but you can use freshly grated coconut.
Mix all ingredients together in pan with spoon just until blended well. Bake at 350° for 30 to 35 minutes in 9 x 13-inch pan. While cake is still warm (not hot), frost with the following:
Note: May use fresh cranberries with 3/4 cup sugar and 1 cup berries.
Put the first 5 ingredients in a large pot. Cover with water; boil for about 10 minutes. Add the sausage and red potatoes; boil for about 10 minutes. Add the corn and boil 5 to 7 minutes. Add shrimp and bacon; boil about 5 minutes (until shrimp are done). When done, drain water and serve in a large bowl.
Combine over hot (not boiling) water the chocolate morsels and shortening. Stir until morsels are melted and mixture is smooth. Coat inside of each cupcake liner with chocolate mixture. Place cupcake liner in hand. Rotate gently, using rubber spatula to rush chocolate up sides. Place in muffin pans. Chill until firm. When firm, peel off foil and return shells to muffin pan. Chill until ready to serve. Remove shells to serving plate. Fill with scoop of ice cream. Drizzle with chocolate syrup. Garnish with fruit.