HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add syrup. Beat eggs real good and add. Stir in flour. Add flavoring; beat good. Pour into a greased square or long pan. Bake in medium oven (325°) until done but not dry.
Dissolve strawberry gelatin in 2 1/2 cups boiling water. Pour 1 1/2 cups into 6-cup ring mold. Chill until set but not firm, about 15 minutes. Chill remaining gelatin in bowl; gradually blend in 1/3 cup of the sour cream (or yogurt) and spoon over gelatin in mold. Chill until set but not firm, about 15 minutes. Repeat same with lime jello. Chill until firm.
In a large skillet, brown ground beef; drain well. Mix in taco seasoning mix. Spread in a 10-inch pie plate. In a mixing bowl, combine milk, Bisquick and eggs; beat until smooth. Pour over beef mixture. Bake, uncovered, at 400° for 35 minutes. Remove from oven; sprinkle with cheese. Return to oven; bake 8 to 10 minutes, or until bubbly. Serve in slices with lettuce, tomato, sour cream and salsa.
Cream shortening, butter and sugar together. Add egg yolks, one at a time. Sift flour and soda together and add alternately with buttermilk. Add vanilla, coconut and pecans. Fold beaten egg whites into mixture. Bake at 350° until done (about 1 hour) in a tube pan.
Place chicken, broth, onion, celery leaves, curry, salt and pepper in Dutch oven. Cover. Simmer, turning chicken more than halfway through cooking, 45 minutes, until tender and instant-read thermometer inserted in thigh without touching bone reads 180°. Remove chicken to platter. Strain broth into 2-cup measure. Discard solids. Skim fat from liquid. Add milk to broth, if necessary, so broth measures a total of 2 cups. Remove skin and discard. Remove meat from bones. Discard bones. Cut meat into bite-size pieces and place in large bowl. Cook noodles according to directions. Add peas during last 2 minutes of cooking. Drain well.
In a deep saucepan, combine milk and rice. Simmer, over low heat, until rice is done (about 45 minutes). Mix eggs, canned milk, sugar and cornstarch in a bowl and set aside. When rice is done, add liquid mixture and vanilla. Bring back to a boil and remove from heat. Pour into dish and cool. Sprinkle cinnamon and/or nutmeg on top. Serve hot or cold.
The day before, you prepare the meat with all the condiments. The day you're cooking, you make the balls. In a saucepan, you put oil and the onion until onion turns goldish brown, then add the tomato sauce. Put the stove on low and cook the balls in that sauce. You cook the spaghetti in a separate saucepan.
Mix dry ingredients. Spray 8-inch square pan with Pam. Preheat oven to 325°. To dry ingredients, add liquid ingredients. Pour all into pan and cook until center is cooked, but still moist.
Blend cocoa, cornstarch and sugar. Add boiling water and stir until smooth. Cook 2 minutes. Add butter, vanilla and salt. Pour over ice cream and enjoy!
Mix bread crumbs, cheese and garlic in a large bowl. Clean artichokes by cutting off the stem and the tips. Cleanse artichoke by spreading open each leaf while running under water. Shake water out. Stuff artichokes with bread crumb mixture by spreading open and filling each leaf. Place stuffed artichokes in a large pot; sprinkle olive oil all over artichokes. Fill pot with approximately 1 inch of water; bring to a boil. Cover and reduce heat; cook for approximately 1 to 1 1/2 hours. Keep checking water in pot. Add water when water evaporates. Artichokes are done when outer leaves start breaking off.
Soak kidney beans for 1/2 hour in hot water; put in large pot. Cook 1 hour in 2 quarts water. Brown ground beef and drain. Chop onions and bell pepper; add to kidney beans along with meat, chili sauce and salt to taste. Cook for another hour or until beans are done.
Press 3/4 teaspoon pepper into meat. Combine 1/3 cup melted butter and 1/4 cup basil; stir well. Brush chicken with mixture. Combine 1/2 cup softened butter, 2 tablespoons basil, Parmesan cheese and seasonings in small bowl. Beat at low speed until mixture is well blended and smooth. Set aside.
Chill overnight, if possible. Bake in a 400° oven for 25 to 30 minutes.
In a blender or food processor, blend tomatoes. Add fine chopped vegetable, garlic, Hawaiian peppers and cilantro. Add V-8 juice, olive oil, vinegar and salt. Cover and chill. Garnish with garlic croutons.
Put butter in 9 x 13 dish and melt. Mix flour, sugar and milk together. Pour batter over butter. Spoon in peaches and syrup. Cook at 350° until brown on top.
Saute onions in butter. Mix cheese and flour. Add shrimp and onion to cheese mixture. Spread in pie shell. Combine remaining ingredients and pour in pie shell. Bake on a cookie sheet for 35 to 40 minutes at 375°.
Mix all ingredients. Drop by teaspoon on greased cookie sheet. Bake at 375°.
Mix all ingredients together and put in casserole dish. Top with 1 stick of margarine (melted) mixed with cracker crumbs. Cover whole casserole. Bake at 350° for 30 minutes.
Combine dry ingredients. Cut in margarine. Arrange apples in baking dish. Pour dry mixture over the apples. Sprinkle water over apples and dry mixture. Bake at 350°, covered, for 30 minutes and uncovered until crisp on the top, about 30 more minutes.
Put the oil in a saucepan. Add the tomato sauce right from the can. Add the garlic powder, onion powder, oregano (tip grind the oregano and basil between the palm of your hand and your thumb for extra flavor, the same holds true for all dried herbs), sweet basil and salt and pepper to taste. Bring to a boil; reduce heat and simmer for twenty minutes. The sauce is ready and your guests will think you were in the kitchen all day. Serve over any pasta with garlic bread and salad. For the adventuresome, add a little of your favorite wine.
Mix thoroughly and sprinkle with awareness. Bake in a moderate oven of everyday life, using as fuel all the grudges and past unpleasantness. Cool. Turn out onto a platter of cheerfulness. Garnish with tears and laughter. And in large helpings, serve country and community.
Boil flour and milk; let cool. Add margarine, shortening, sugar and vanilla; beat until smooth. Spread on warm cake.
Form 3 patties from hamburger. Set aside. Cut up vegetables. Saute vegetables 5 minutes with spices. Put patties in pan with vegetables on medium heat, covered. Stir and flip patties. Pour off excess fat. Remove cover after 20 minutes until meat is browned thoroughly. Pour in gravy. Stir and simmer 10 minutes. While simmering, cook the noodles according to package directions. Pour steak mixture over noodles. Serves 3.
Pour into 2 unbaked pie shells. Bake at 350° for 1 hour or until pie crusts are brown.
Beat egg yolks well. Add sugar; beat again. Add rest of ingredients, except Cool Whip and egg whites. Beat egg whites until stiff. Fold into first mixture. Bake in a 9 x 13-inch dish, greased. Bake for 30 minutes at 325°. When cool, spread the Cool Whip on top.
Mix cream and brown sugar together in a 4-quart bowl. Microwave on High for 13 minutes (stirring while cooking isn't necessary). Candy thermometer reading should be 227° (soft-ball stage). Quickly add pecans and margarine, stirring to mix. Drop candy by teaspoons onto a sheet of foil.
In heavy saucepan over low heat, melt 1 cup sugar to a rich brown color. Blend in remaining 2 cups sugar, milk and salt. Bring to a boil; cook, covered, for 3 minutes. Reduce to low heat; cook, uncovered, without stirring to soft ball stage (230° on candy thermometer). Cool without stirring to 110°. Fold in pecans and peels. Beat until creamy. Pour into buttered 8 x 8 x 2-inch pan. Cool; cut into squares. Makes 24 pieces.
Trim crust from bread and tear bread into small pieces. Butter 9-inch square pan or casserole. Make alternating layers of bread and cheese, beginning with bread and ending with cheese. Combine all other ingredients and beat well with a whip. Pour over bread and cheese. Cover and refrigerate 8 hours or overnight. Bake at 350° for 1 hour.
Heat pineapple and sugar to a boil. Reduce heat and boil 5 minutes. Set aside to cool. Beat cream cheese until creamy. Add jello, baby food, pineapple and sugar. Blend well. Fold in Cool Whip.
Mix all ingredients, adding ginger ale last; stir well. Freeze to slush stage. Keeps well; may be used as appetizer or in place of beverages. Yields 15 servings.
In bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Stir cold water, bananas, pineapple and marshmallows into gelatin. Pour into 13 x 9-inch pan, sprayed with cooking spray. Refrigerate until firm. Combine sugar, flour and pineapple juice until smooth. Bring to boil and cook 2 minutes until thick. Remove from heat. Stir small amount into egg. Return to heat. Boil 2 minutes. Cool. Beat cream cheese until smooth. Add cooled filling. Fold in whip cream. Spread over gelatin. Sprinkle with nuts and coconut.
Preheat oven to 300°. Line loaf pan with wax paper. Mix all ingredients and pour into pan. Cook until lightly brown.
In a heavy aluminum saucepan, mix dry ingredients. Add oil, water and food coloring. Cook 3 minutes or until mixture pulls away from side of pan. Knead slightly. Store in an airtight container.
Place cottage cheese in an electric blender container; whirl until smooth. Spoon into a bowl. Add green pepper, onion powder, chili powder, garlic powder, cumin, water and vinegar; mix well. Spoon into a serving bowl. Cover and refrigerate until ready to use. Serve as a dip with raw vegetables. Ten calories per tablespoon. Contains less than 1 gm fat per tablespoon, 1 mg cholesterol and 1 mg sodium per tablespoon.
Heat oven to 400°. Grease cookie sheet. Lightly spoon flour into measuring cup; level off. In large bowl combine flour, bacon, baking powder and salt. Cut in shortening with pastry blender or fork until consistency of coarse meal. Add milk; stir with fork until mixture leaves sides of bowl and forms a soft, moist dough. Turn onto floured surface; gently knead 5 or 6 times or until no longer sticky. Shape dough into ball. Place on prepared cookie sheet; flatten into 8-inch circle. With sharp knife, score top surface into 8 wedges. Bake at 400° for 21 to 26 minutes or until golden brown. Brush with melted margarine. Cut into wedges to serve. Makes 8 biscuit wedges.
In a large saucepan saute the ground beef, green pepper and onion over medium heat. Add chili powder. After meat is browned add all other ingredients. Stir together and simmer over low heat for 15-20 minutes. Serve with cornbread muffins.
Cut pork into 1/2-inch squares; boil in water with salt until it turns white. Remove and fry in margarine until brown. Combine celery, onion, mushrooms and bamboo shoots; cook in 2 tablespoons of butter for 5 minutes. Add pineapple; bring to a boil. Combine sugar, cornstarch, vinegar and soy sauce. Cook until thickened, then add to other ingredients and place into a covered baking dish. Bake at 350° for 45 minutes. Serve with rice, potatoes, noodles or fettucine.
In a saucepan, combine applesauce, sugar, spices and butter. Bring to a boil and simmer uncovered over low heat for 2 hours or until thick and dark in color. Stir in nuts. Makes 3 cups.
Cut peeled eggs in half. Gently scoop out yolk. Mash yolk and add mayonnaise, slaw sauce and seasonings. Place mixture back into egg white; smooth. Top with paprika.
In 2-quart baking dish, saute onions and green peppers in fat. Add meat and fry until mixture falls apart. Add chili powder, salt, pepper and uncooked rice. Pour into baking dish; cover and bake 350° for 1 hour.
Pour hot water over oats and let stand 20 minutes. Stir in brown sugar, sugar, oil or shortening, eggs and salt. Mix flour, soda and cinnamon together; add to mixture and stir. Nuts and coconut may be added, if desired. Pour into 2 (8 or 9-inch) greased cake pans or 1 (11 x 9-inch) greased pan.
Melt the fat in a large skillet. Add onions and saute until tender and golden brown, add ground meat, brown lightly. Add the rest of the ingredients except for the cheese. With a 2 tined fork (to avoid breaking the beans) stir until blended. Pour into a greased 1 1/2 qt casserole. Sprinkle grated cheese over the top and bake in a 325 degree oven for 30 minutes.
Mix all ingredients together and bring to a boil. Remove from heat and cool. Pour over slaw and put in refrigerator.
Dissolve jello in hot water; add cream cheese until creamy. Add to warm jello; mix well. When cool, add Cool Whip. Spread on top of first layer. Refrigerate.
Combine broccoli, cauliflower, onion rings, green onions and tomatoes. Stir together mayonnaise, sour cream, vinegar and sugar. Pour over vegetables and toss. Sprinkle with salt and pepper. Chill 3 to 4 hours. Salad will keep for several days. Serves 6 to 8.
Whip egg white and water until frothy. Mix dry ingredients with egg white. Put on cookie sheet or pie plates and put in oven for 1/2 hour at 300°.
Salt and pepper and flour pork chops. Brown in small amount of grease. Layer pork chops in casserole dish after browning. Mix soup and milk; pour over pork chops.	Bake at 350° for 45 to 50 minutes.
Sift together cake mix and gelatin. Add remaining ingredients; beat well. Bake in two 9-inch round well greased and floured cake pans at 350° for 30 to 35 minutes.
Heat cream cheese until it is mixable. Add remaining ingredients except 1/2 cup of pecans. Make into a ball. Roll in pecans and chill overnight.
Rinse the beans and place in a 6-quart Dutch oven. Add water until it is at least 2 inches above the beans. Allow to soak overnight. Drain. Add 5 cups water and bring to a boil. Cook over medium heat for about 1 1/2 hours, stirring occasionally and adding water, as needed. While beans are cooking, place the sausage pieces in a skillet and cook over medium heat until lightly browned. When the beans are cooked until fork tender, add the sausage pieces and continue cooking over medium heat for 30 minutes. Melt the butter in a skillet and saute the celery, onions, and bell pepper until tender. Add to the beans along with the bay leaves, Essence, and Tabasco. If needed, add more water to the beans. Bring to a boil and continue cooking for about 30 minutes longer. The beans should be very tender and the liquid should have thickened slightly. Remove bay leaves. Stir in parsley. Serve over rice.
Simmer sausage in 2 cups boiling water for 30 to 45 minutes. Add remaining ingredients, except kidney beans, and simmer for 1 to 1 1/2 hours. Add kidney beans last and heat through. Yield: 10 servings.
Blend all soups together with only enough liquid to rinse soup cans. Arrange chicken breasts in 9 x 13-inch glass casserole dish. Pour soups over chicken breasts. Bake 1 hour at 350°. Serve hot over cooked rice.
Pour 1 cup of boiling water over lime jello. Stir until dissolved. Add cream cheese and blend in with mixer while it's still warm, then add 1 cup of ice. Stir until melted. Stir in drained, crushed pineapple. Let set in refrigerator until mixture begins to congeal. Remove from fridge and add Cool Whip. Mix until well blended. Pour into a large congealed salad mold. Can be ready to serve in several hours.
Place can of Carnation milk in freezer until crystals begin to form. Mix lime Jell-O with water. Place on stove on lowest heat and add marshmallows. Let melt all or partial as desired. Do not boil. Chill.
Boil chicken in seasoned water. Save broth to cook spaghetti. Debone chicken and cut into small pieces. Cook spaghetti in broth. Saute onion and pepper in margarine. Add onion and pepper along with grated cheese to hot spaghetti. Mix in chicken, Ro-Tel and English peas. Pour into a large greased casserole dish. Bake slowly at 350° for 20 to 25 minutes.
Mix cereal and nuts in a large buttered Tupperware bowl. Combine brown sugar, syrup and butter and boil for 1 minute, stirring constantly. Pour over the cereal and nuts in large bowl. Stir to coat. Put into two buttered pans, 9 x 13-inch. Bake in 200° oven for 1 hour. Stir every 15 to 20 minutes. Turn out onto aluminum foil and break apart into pieces. Cool. When fully cold, put into ice cream pails and seal. Ready to use. Has been shared with many people.
Cook carrots until fork tender; drain. Add green pepper and onion. Mix together tomato soup, salad oil, vinegar, prepared mustard and Worcestershire sauce. Combine all and let stand to marinate several hours or overnight.
Cook noodles as directed on package. Heat oil in nonstick skillet. Cook bell pepper, onion, parsley, red pepper and garlic 3 minutes, stirring. Stir in flour and tomatoes, breaking up tomatoes. Cook, uncovered, stirring frequently, until mixture boils. Stir in okra, shrimp and crabmeat. Cook, uncovered, for 5 minutes. Serve over noodles.
Using a heavy aluminum pan, melt butter; add sugar and milk. Bring to boil and boil hard for 10 minutes, stirring gently. Remove from stove; add chocolate bits and mix until melted. Add Marshmallow Fluff and mix thoroughly. Do not beat. Spread on well-buttered tray and put in refrigerator and cut before it gets hard. Watch that it doesn't get too hard before you cut.
Heat oven to 350°. Generously grease and lightly flour 12 cup tube pan. In large bowl, beat sugar and butter until light and fluffy; add vanilla and eggs one at a time, beating well after each addition. Add flour, orange peel, baking powder and salt. Add sour cream; beat well. Pour batter into pan. Bake at 350° for 55 to 60 minutes until toothpick inserted in middle comes out clean. Cool 15 minutes. Invert onto serving plate; cool completely.
Stir sugar and cocoa to mix well. Add the milk and margarine. Bring to a boil on medium-high heat. Stirring constantly, cook for 90 seconds only. Remove from stove and add peanut butter and vanilla. Stir to blend well. Add oats and mix.
Put water, celery, onion, carrot and bouillon in saucepan and simmer until tender (about 10 minutes). Mix oil and flour together until smooth. Using wire whip, stir into cooked mixture. Add cheese and stir until all is melted. Salt and pepper to taste.
You may subtract any of the following ingredients to form your own variation. Combine all ingredients and chill. Garnish with apple slices.
Wash chicken breasts; pat dry and set aside. Cut crusts off bread; put in blender to make crumbs. Prepared bread crumbs may be substituted. Add cheese and parsley to crumbs and mix well. Melt butter; add garlic, mustard and Worcestershire. Stir well; cool. Dip chicken into butter mixture, then coat well with bread crumbs. Place in buttered casserole. Drizzle remaining butter mixture over chicken. Bake in a 350° oven for 1 hour. Serve immediately.
Mix all ingredients except macaroni; mix well. Then add macaroni and mix well. Let stand 24 hours.
In saucepan, cook zucchini in boiling salted water about 3 to 4 minutes or until crisp-tender. Drain. In skillet, cook ground beef and onion until meat is browned and onion is tender. Drain off excess fat. Stir in rice, soup, oregano, salt and garlic powder. In a 12 x 7 1/2 x 2-inch baking dish, arrange half of the zucchini. Top with the ground beef mixture, cottage cheese and the remaining zucchini. Cover with foil. Refrigerate up to 24 hours. Uncover and bake in a 350° oven for 1 1/4 hours. Sprinkle with Cheddar cheese. Return to oven; bake 2 to 3 minutes more. Makes 8 servings.
Combine rolled and fine crumbed graham crackers, sugar, baking powder, salt and raisins. Add vanilla and milk with beaten eggs. Add the dry ingredients. Dates and nuts may be substituted for the raisins. Pour batter into an 11 x 7-inch pan that has been lightly buttered. Bake at 350° for 35 minutes.
In a large glass dish, combine the soy sauce, oil, brown sugar, cooking sherry, ginger and garlic powder; mix well. Add drumsticks; turn to coat. Cover and refrigerate for 1 hour or overnight, turning occasionally. Drain and discard marinade. Place chicken in a single layer on a foil-lined baking sheet. Bake at 375° for 35 to 45 minutes or until chicken is no longer pink. Yields 6 servings.
In large skillet, toast pine nuts over medium heat for 3 to 5 minutes. Shake pan constantly to avoid burning; remove and set aside. In same skillet, heat oil over medium heat. Saute leek until slightly softened, about 2 minutes. Add carrots and red peppers; saute about 3 more minutes. Add cabbage; saute until just wilted (approximately 3 minutes). Add chili paste, soy sauce, sherry, salt and pepper to taste. Stir to combine. Bring to boil for 1 minute. Add pine nuts. Serve immediately. Serves 4 to 6.
Beat cream cheese until smooth. Add taco seasoning and sour cream, blending well. Spread in a 9 x 13-inch size pan (non-metal). Top with chopped vegetables. Serve with nacho chips.
Break 1/4-inch hole in the top of the eggs. Drain the eggs and rinse the shells before submersing them in boiling water for a few seconds. Then fill them with this mixture. Dissolve the gelatin powders in one cup boiling water. Then add 2 cups of cold water. Let gel a bit. Then pour in different colors to get striped eggs. Then put in fridge until morning.
Place 3/4 cup vanilla wafer or graham cracker crumbs in bottom of ungreased pan (9 x 14-inches). Melt chocolate with oleo. Add confectioners sugar, egg yolks, vanilla and chopped nuts. Fold in beaten egg whites. Put chocolate mixture on top of crumbs. Freeze for 2 hours. Add ice cream. Spread evenly on top of chocolate. Sprinkle top with 3/4 cup vanilla wafers crumbs and freeze.
Mix all ingredients. Grease a 13 x 9-inch pan. Bake at 400° for 40 minutes.
Chop onion. Tenderize steaks by salting and rubbing salt into meat. Pour Worcestershire sauce onto steaks and put onion on top. Cook and grill in oven at 350°. Add Worcestershire sauce periodically.
Crush the package of Oreos in small chunks, not fine. Take 1/2 of the Oreo crumbs and put in a 9 x 13-inch pan. Then slice the half gallon ice cream and place over the Oreos. Warm hot fudge slightly, and spread over the ice cream. Top with remaining Oreo crumbs. Freeze until firm.
Brown meat in large skillet; drain. Stir in soup mix, flour, tomato sauce and water. Cover and simmer 5 minutes. Stir in macaroni. Pour into 1 1/2 quart casserole dish. Sprinkle and bake 15 minutes at 400°. Serves 6.
Melt margarine. Stir together all ingredients. Bake in a casserole dish at 325° for 1 1/2 hours.
Boil and debone chicken. Line casserole dish with chips and add chicken and onions. Mix chili powder, soup, garlic and tomatoes and pour over other ingredients. Top with cheese and bake at 375° for 30 minutes.
Wipe birds with damp cloth. Rub generously with butter, salt and pepper, inside and out. Brown in very hot oven, 450° to 500° for 5 minutes. Reduce heat to 350°; add a little chicken broth and steam 20 to 25 minutes. The steaming keeps birds moist and helps hold flavor.
1st Layer: Prepare broccoli as directed on package. Pour into buttered casserole dish.
Place all ingredients in blender. Blend on high until smooth. Yield: 2 cups.
In a large bowl crush 1/2 basket of the strawberries with the sugar. Add wine, lemon juice and orange juice concentrate, stirring to dissolve sugar. Pour into a shallow pan; freeze until firm.
Combine first 6 ingredients in a small saucepan. Cook over low heat, stirring frequently until mixture is melted and well blended. Fill each pastry shell half full with filling. Bake at 350° for 30 to 35 minutes. Yields 15 tarts.
Mix by hand cake mix, egg, and margarine. Spread in 9 x 13 inch pan. Combine cream cheese, powdered sugar, and eggs. Spread on top of cake mixture. Bake at 350° for 35 minutes.
Mix 1/4 cup flour with dates and nuts. Mix all together and bake in loaf pan at 325° for 1 hour. This is good sliced with cream cheese between slices. Cut into finger slices.
Place meat in 1 1/2-quart glass casserole. Cover with lid or plastic wrap. Put in microwave on High for 6 minutes. Drain. Stir in parsley, salt, basil, pepper, garlic and water; re-cover. Put microwave on simmer for 20 minutes. Stir in remaining ingredients, except spaghetti. Re-cover and continue cooking on simmer for 15 to 20 minutes or until meat is fork-tender. Let stand, covered, 5 minutes before serving. Serve over spaghetti. Can substitute noodles for spaghetti. Serves 4 to 6.
Grind beans and potatoes. Braise onion, sage and celery leaves. Add this to beans and potato mixture along with egg, flour and salt. Bake at 350° until done.
Combine bread cubes and butter. In a 2-quart casserole, layer tomato mixture and bread cubes, ending with bread cubes on top. Bake at 350° for 20 to 30 minutes.