HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line cookie sheet with foil and spray with Pam. Place soda crackers on cookie sheet. Bring butter and brown sugar to rolling boil; stir and boil 3 minutes (no longer) or to soft ball stage on candy thermometer. Pour over soda crackers. Bake in 350° oven for 6 to 8 minutes (no longer). Remove from oven and sprinkle chocolate chips over mixture. Spread as they melt. Sprinkle with nuts; pat nuts into chocolate. Refrigerate for 1 hour and break into pieces. Keep in cookie can or Ziploc bags. Will keep 2 to 3 weeks. Tastes like English toffee.
Brown meat slowly, add garlic, parsley flakes, basil, salt, tomatoes, water and tomato paste to drained meat. Simmer, uncovered, until thick, 45 minutes to 1 hour. Cook noodles until tender and drain. Rinse with cold water. Combine cottage cheese with eggs, pepper and Parmesan cheese. Place layer of noodles on bottom of 13 x 9 x 2-inch dish. Spread some cheese mix over noodles, then layer of meat, then some Mozzarella cheese. Repeat layers until used up. Bake at 375° for 30 minutes.
In a glass mixing bowl put margarine, oil, and marshmallows. Cook in microwave until melted. Pour over popcorn. Mix in nuts and M & M's. Put into angel food cake pan and let set for 30 minutes.
Fry together ground meat and onion until all pink disappears and onion is clear. Add the enchilada sauce. Mix together the soup, water and chilies (if used). Break tortillas into several pieces. In a 2-quart casserole, put a layer of tortillas, meat mixture, soup mixture and cheese. Repeat layers, ending with cheese. Refrigerate overnight or all day. Bake at 350° for 1 hour.
Peel and slice peaches. Mix dry ingredients and combine with peaches. Pour into 9-inch unbaked pie shell and dot with margarine. Bake at 400° about 40 minutes. Serve with Cool Whip.
Mix marinade in a glass dish. Add pork, turning to coat. Cover and refrigerate overnight, turning 3 to 4 times. To grill: Use drip pan with 1 inch water. Gas: Medium/Low; place on grill over drip pan. Cover, grill 30 minutes until it begins to brown. Turn and grill until 160 degrees. Turn every 20 minutes. Let stand 15 minutes before carving.
Mix and bake brownies according to directions on the box. Cool and cut into squares. Top with your favorite ice cream and chocolate sauce.
Brown chops in hot oil in heavy pan, then remove chops. Add onion, soup and milk to pan and blend with oil. Set aside. Starting with potatoes, alternate layers of potatoes and cabbage into an 8-cup casserole. Sprinkle each layer with flour; pour soup sauce over each layer. Place chops on top and cover casserole. Bake 1 1/2 hours in 350° oven.
Combine all ingredients and enough mayonnaise to cream and moisten. Toss lightly and chill. Serves six.
Mix together first 3 ingredients; press into a 13x9-inch pan. Bake at 350° for 15 minutes.
Blend yolks and sour cream in a medium, heavy saucepan. Stir in sugar and cook over low heat, stirring until the mixture starts to simmer. Simmer until thick. Stir in other ingredients.
To make crust, combine crumbs, sugar and butter; mix well. Press onto bottom of 8 or 9-inch spring-form pan. Sprinkle 1/4 cup finely chopped candies over crust. Bake at 350° for 10 minutes. Cool thoroughly; freeze.
Mix soup and bouillon with milk. Add rice and mushrooms and pour into large nonstick casserole pan. Place chicken breasts in pan. Sprinkle with dry soup mix. Cover with foil and bake at 350° for 1 1/2 hours. Makes 6 servings. Contains 384 calories, 3 grams fat.
Blend cream cheese, sour cream and onions. Place cooked noodles in greased casserole (9 x 12-inch). Spread cheese mixture over noodles and pour meat sauce over top. Sprinkle shredded cheese on top. Bake at 350° for 30 minutes until bubbly.
Blend together cracker crumbs, parsley, salt, Parmesan cheese, garlic and black pepper. Roll chicken in melted butter, then in crumb mixture. Place, skin side up, in casserole. Cover with foil; bake at 325° for 1 1/2 hours. Take foil off the last 15 minutes. Great way to use stale Ritz crackers.
Beat egg whites until fluffy; add sugar, vanilla, applesauce and zucchini. Combine remaining ingredients and gently stir in. Pour into 9 x 5 x 3-inch greased loaf pan or muffin pan. Bake in 350° oven for 45 minutes or until done. Makes 18 (1/2-inch) slices or 14 muffins.
Preheat oven to 400°. Put margarine in baking dish and place in oven to melt while you mix sugar, flour, milk and egg. Pour this in middle of your baking dish over butter. Drain any can of fruit or berries. Spread on top of other mixture. Save juice drained from fruit to pour over cobbler after removing from oven. Cook at 400° until brown, about 15 or 20 minutes.
Mix all together as for bread dough. Spread on a greased cookie sheet or pizza pan. Prebake crust at 375° until light brown, about 15 to 20 minutes. Brown ground beef and/or Italian sausage. Drain. Pour one jar pizza sauce over crust and sprinkle the browned meat on top of that. Add onions, mushrooms, black olives or whatever your favorite toppings are. Top all with grated Mozzarella cheese. Bake for about 20 minutes in a 375° to 400° oven. Joan suggests using any kind of meat or cheese you prefer.
Measure flour, salt and pepper into large plastic bag. Coat chicken in bag. In a large skillet, brown chicken in olive oil. Chop onion; add butter and onion and cook. Stir in remaining ingredients and cook 5 minutes. Place in a 13 x 9 inch glass dish and bake 350° for 40 minutes. Add lemon and serve.
Heat oven to 350°. Mix the butter, brown sugar and egg. Stir in remaining ingredients. Drop dough by teaspoon, about 2 inches apart, on ungreased baking sheet. Dough will spread. Bake for 11 to 13 minutes, or until set. Yields 3 dozen Chewies.
Saute beef and garlic in 2 tablespoons oil on medium-high heat. Add bell pepper, onion, celery, carrots and beans; stir-fry for 2 minutes. Add tomato soup, tomato sauce and oregano flakes. Add water is sauce is too thick. Simmer until carrots and beans are tender. Serves 4 to 5.
Mix sugar, milk, margarine and cocoa in large pot. Cook for 1 minute after it starts to boil, stirring constantly. Remove from heat. Add peanut butter, oatmeal and vanilla to mixture. Beat well. Drop by spoonful on waxed paper. Makes about 30 small cookies.
Beat egg whites very stiff. Gradually beat in sugar, salt, fold in vanilla and pecan pcs. Drop by teaspoon on ungreased cookie sheet; Bake at 275° for 40 min.
Mix well cream cheese, powdered sugar and peanut butter. Mix in Cool Whip. Put in pie crust and freeze. Thaw before eating.
Line baking pan with heavy-duty aluminum foil or use a cooking bag. Place roast in pan, in center of foil or bag. Sprinkle all sides with onion soup mix. Spoon cream of mushroom soup on top; seal in meat. Bake at 350° for about 3 hours. Remove meat to platter. Skim off excess fat from meat juices. Serves juices with meat or thicken to make a gravy.
Scald milk with gelatin and sugar added. Add egg yolks and cook until mixture coats spoon. Beat egg whites until stiff. After removing custard from heat, fold in egg whites, salt and vanilla. Pour into a dish to set. Serve plain, with vanilla sauce or whipped cream.
Line muffin tins with paper liners. Put 1 tablespoon crumbs in bottom of each paper. In small bowl, beat cream cheese. Add sugar and vanilla; beat until fluffy. Beat in milk, then beat in eggs. Divide mix in half. Stir one half into melted chocolate. Repeat with peanut butter. Put 2 tablespoons peanut butter mix in each cup. Top with 2 tablespoons chocolate mix.
Mix cake mix. Pour 1/2 batter into a greased and floured 9 x 13-inch pan and bake at 350° for 15 minutes. Melt butter and caramels; mix well. Stir in Eagle Brand milk. Sprinkle nut meats and chocolate chips onto baked cake. Pour caramel mixture over all. Add remaining mixture over the caramel mixture; bake at 350° for 25 minutes. Serves 8.
Combine sugar, cornstarch and dash of salt. Slowly stir in 1 cup milk. Cook and stir until mixture is boiling and thickened. Blend small amount of mixture into 3 slightly beaten egg yolks. Return to hot mixture. Cook and stir 2 minutes. Add 4 teaspoons butter, 1 teaspoon shredded lemon peel and 1/4 cup lemon juice. Cover and cool. Fold in 1 cup dairy sour cream. Spoon into baked 9-inch pastry shell.
Pour all dry ingredients into pie shell. Combine remaining ingredients. Pour wet ingredients over dry ingredients and mix with your fingertips until free of lumps. Bake 50 minutes at 325°.
Sprinkle yeast in water. Stir until yeast is dissolved. Add sugar, salt, butter and flour. Stir until well mixed. Roll dough out on lightly floured surface in shape of pan. Sprinkle pan lightly with cornmeal. Put dough on pan and place in a warm place until dough doubles in size, anywhere from 40 minutes to 2 hours. Add your toppings and cook about 30 minutes, or until crust is brown.
Mix ingredients together, then bake at 350°F until bars test done. Add 2 c. marshmallows on top of bars and bake 3 more min. Melt 1 ppkg. chocolate chips and 1 c. peanut butter on oven. Mix together with 1 1/2 c. Rice Krispies and spread on top of marshmallows and let cool. Keep it in the fridge for a better taste.
Prepare spaghetti sauce as directed. Mix noodles, sauce and soup. Pour into baking pan and top with cheese. Bake at 350° until cheese melts thoroughly.
Slice loaves of bread in half lengthwise and set aside. Combine next 7 ingredients and spread on bread halves. Top with slices of Swiss cheese and sprinkle with sesame seed. Place under broiler until cheese melts. May garnish with nuts before serving. Yields 6 sandwiches.
Scald 1 cup All-Bran in boiling water; add raisins (if desired). Add this to sugar, 2 cups All-Bran, shortening, eggs, flour and salt in a large bowl. Mix in other bowl, buttermilk and soda; mix well. Add to other ingredients. Add raisins and bran; beat this well but only by hand. Put in airtight container. Put in refrigerator. Don't stir again. When you want muffins, use cupcake baking shells. Fill 2/3 full. Bake at 400° for 25 minutes. Return remaining batter to refrigerator until needed.
In a bowl, place flour, cinnamon, baking soda, salt and baking powder. Toss lightly with a fork to mix. In large bowl, beat eggs well. Gradually add sugar and oil, mixing well. Add zucchini, vanilla and dry ingredients. Fold in walnuts. Spread batter in a well buttered 9 1/2 x 5 x 3-inch loaf pan. Bake at 350° until bread tests done, 50 to 60 minutes. Cool bread in pan for 10 minutes. Remove from pan; cool on racks. Don't cut until completely cool.
Crust: Mix crumbs, sugar and cinnamon. Melt 3 tablespoons butter; add to crumbs. Butter pan bottom and sides. Press mix.
Measure dry ingredients into mixing bowl. Cut milk into flour mixture until meal like texture is formed. Add milk and mix until smooth. Roll out on floured board or between two pieces of wax paper to 1/2-inch thickness; cut into biscuits and bake on oil baking pan at 450° for 12 to 15 minutes. These make great shortcake biscuits.
While cake is hot, punch holes in it and pour milk evenly all over. Prepare jello with only 1/2 of water required on package. Pour over cake. Add strawberries. Ice with Cool Whip. Refrigerate.
Cream butter; add sugar. Cream until light and fluffy. Add remaining ingredients; blend well. Pour into unbaked shell. Bake at 375° for 40 to 45 minutes.
Place oats in 2-quart dish. Heat on Full powder for 1 to 2 1/2 minutes or until warmed. Stir twice during heating time. Add remaining ingredients to oats. Stir until mixture is well coated.
Brown and drain beef. Add taco seasoning, beans and salsa. Bring to boil; simmer 5 minutes. Cut peppers in half lengthwise; clean. Blanch 3 minutes; drain. Spoon meat mixture in peppers. Place in a 13 x 9-inch pan. Cover; bake at 350° for 15 to 20 minutes. Top with tomato, cheese and sour cream.
Mix together. Put 1 or 2 teaspoons in each cup. Add cold or hot water. Nice to put in jars and give as gifts for any occasion.
Beat eggs and add sugar. Mix well. Add other ingredients. Bake in a tube pan for 1 hour at 350°.
Combine all ingredients, except onion, in a large saucepan. Bring to a boil, stirring occasionally. Cover, reduce heat and simmer for 4 to 5 minutes. Stir in onion. Cover and simmer 3 minutes. Cover and chill. Serve with vegetables or barbecue meats. Yield: 4 cups.
Beat butter until fluffy. Add sugar and continue to beat. Add chocolate and vanilla. Add eggs, one at a time. It is important to beat well after each addition. Fold in pecans, if desired. Pour into baked pie shell. Chill.
Crush cookies; layer 1/2 in bottom of 9 x 12-inch pan. Mix cream cheese and margarine until smooth; add powdered sugar. Fold in whipped topping. In separate bowl, mix pudding, milk and vanilla. Fold in cheese mixture and pudding. Pour into pan and sprinkle cookie crumbs on top. Refrigerate.
Bake cornbread according to directions. Cool and crumble. In large bowl combine cornbread, tomatoes, bell pepper, onion, celery, mayonnaise and dash or two of Tabasco sauce. Cover and refrigerate overnight.
Whip cheese, eggs, sugar and vanilla until smooth and creamy. Put a vanilla wafer in each cupcake paper-lined muffin pan. Fill 3/4 full with cheese mixture. Bake at 350° for 30 minutes. Top with pie filling and top with whipped topping if you like.
Pour 1/2 batter in baking dish. Sprinkle with grated cheese and peppers. Pour balance of batter on top and again top with grated cheese and peppers. Bake in a slow oven (about 375°) for 45 minutes or more.
Mix flour, buttermilk and butter. Roll out on floured surface. Put sausage on dough. Roll it up. Cut into 1/4-inch pieces. Bake at 450° until done.
Bring water to a boil. Stir in grits. Cook 2 minutes. Add butter, eggs, salt, seasoned salt, Tabasco, salt and pepper. Stir well. Mix grated cheese with other ingredients. Pour into baking dish. Bake at 300° for 45 minutes. Yields 8 servings.
In a large skillet, saute onion in 1/4 cup margarine until tender. Stir in spinach. Remove from heat.
Cook broccoli just until tender. Do not overcook. Drain well. Mix all ingredients together and chill. Garnish the top with another boiled egg, quartered, and pimentos if desired.
Put sugar through strainer. Add flour, salt and rum. Fold in egg white, then pecans. Bake, on cookie sheet that has been sprayed with Pam, at 300° for 30 minutes. Remove from cookie sheet immediately.
Combine eggs, milk and shortening. Sift flour with salt, baking powder and sugar; add to egg mixture and beat smooth. Add potatoes and onion and blend well. Bake on a hot griddle. Makes 12 to 15 pancakes.
In a mixing bowl, dissolve yeast and 1 tsp. sugar in 1/2 C. water. Add butter, eggs, milk powder, salt, 3 C. flour and remaining sugar and water. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
Heat oven to 375°. Mix all ingredients. Spoon into a 13 x 9-inch baking dish. Bake 45 minutes until brown.
Mix all ingredients and let set in refrigerator for at least an hour before serving with assorted vegetables.
Beat eggs until light. Add sugar gradually, beating until mixture thickens. Freeze in freezer. Makes 1 gallon.
Cut cheese from corner to corner, to make 2 triangles from each slice. Roll out each biscuit individually on wax paper. Place 1 triangle of cheese and 1/2 hot dog on rolled out dough; roll up. Make sure you seal tightly by pinching dough together at both ends. Heat oven to 450°; bake for 15 minutes at 450° or until golden brown.
Let butter and cheese stand at room temperature for 2 hours. Cream together thoroughly. Add remaining ingredients. Mix until smooth. Fill cookie press. Form straws on ungreased cookie sheet, using star plate. Cut across strips making each about 3 or 4 inches long. Bake at 375° for 8 to 10 minutes. Store in airtight container. Best if served a day old. Will keep a week or more.
In a 10-inch skillet, cook carrot and onion in margarine over medium heat about 3 minutes; stir occasionally. Add water, soup, mushrooms and pepper; stir well and bring to a boil. Add noodles and return to slow boil; reduce heat and simmer, covered, for 15 minutes. Add broccoli and continue to cook 10 more minutes or until broccoli and noodles are tender, stirring occasionally. Sprinkle with grated Parmesan cheese, if desired.
Add mushroom juice to broth and cook noodles in this. Do not drain noodles. In 2 tablespoons of chicken fat or butter, saute green pepper, onion and mushrooms. Add this to chicken. To cooked noodles, add soup and next 6 ingredients. In greased 3-quart casserole, place 1 layer of noodle mixture, then one of chicken mixture. Alternate with noodles on top. Sprinkle with almond chips. Bake for 1 1/2 hours at 325°. Do not cover.
Place halibut ina baking dish and pour dressing over the top to coat the fillet. Bake at 425° for 10 minutes.
Blend the first 5 ingredients; add to Cheddar cheese and shrimp. Serve on crackers.
Mix all ingredients and let stand overnight. In the morning, pack into sterilized jars and seal.
Mix condensed milk with lemon juice. Beat whipped cream very stiff. Fold into milk mixture. Add strawberries and nuts. Line dish with half of vanilla wafers and pour mixture into dish. Top with rest of vanilla wafers. Chill and serve.
Heat oven to 375°. Beat eggs, sugar, salt, butter and syrup. Mix in pecans. Pour into pastry shell. Bake 40 to 50 minutes.
Cook rice; drain and rinse. Saute peppers and onions until tender. Add sausage and cook until brown. Mix ingredients together. Add soy sauce to taste. Salt and pepper.
Cream butter real well. Add sugar and cream. Add beaten egg. Measure and sift dry ingredients. Set aside. Combine molasses and hot water. Add dry ingredients to first mixture alternately with liquid, a small amount at a time, and beat after each addition until smooth.
Combine ingredients and let simmer for 1/2 hour. Sprinkle with Parmesan cheese. Serve.
Combine sugar, margarine and egg yolks, stirring well. Add milk, cranberries and flour. Before stirring, add baking powder. Pour into 9-inch pan. Bake 45 minutes at 350°.
In 3-quart saucepan, combine all ingredients. Cook over low heat, stirring occasionally, until heated through and cheese is melted, 5 to 8 minutes. Makes 4 to 6 servings.
Wash bananas. Boil 20 minutes in 2-quarts of water. Strain and store in glass (not plastic) container in refrigerator. Drink 1 quart a day for 6 weeks. Will be cured and back to normal.
Mix water, coffee and sugar; stir until sugar is dissolved. Cool to room temperature. Add whiskey and split vanilla bean lengthwise and cut into small pieces. Place in large jar and store in dark place 10 days. Shake once a day. Serve in small glass with a little cream on top.
Cook beef, onion and celery, stirring to crumble beef; drain off drippings. Stir in next 7 ingredients and spoon into pastry shells. Bake at 400° for 25 minutes. Cut cheese in halves diagonally and arrange 6 halves on each pie. Return to oven 5 minutes or until cheese melts. Top pies with tomato sauce.
Brown onion in small amount of bacon grease. Add ketchup, brown sugar, and Worcestershire sauce; simmer for 2 minutes; then add bacon pieces. Place green beans in casserole dish. Pour sauce mixture over top - do not stir. Bake at 350° for 20 minutes.
Mix together first 4 ingredients. Pour filling into crust and cook about 30 minutes, or until pie is set, at 350°. Place thawed strawberries and 1 tablespoon flour in pan and cook until thick. Pour in lemon juice. Cool and spread over cooled pie. Refrigerate until set.
Boil chicken with onion and celery stalks. Remove chicken and debone. Boil spaghetti in chicken broth. Mix chicken pieces, spaghetti, onion, celery, canned vegetables, bell pepper and soup. Season to taste. If you like, add 4 ounces grated cheese. Mix and place in casserole. Top with grated cheese. Bake at 350° until done, approximately 1 hour. Freezes well. Serves 8 to 10.
Prepare rice according to package directions. Saute onions in margarine. Remove from heat and stir in flour. Drain mushrooms and save liquid. Combine that liquid with cream and enough liquids to make 4 cups. Stir slowly into flour mixture. Cook and stir until thick. Add rice, mushrooms, turkey, toasted almonds, pimiento, parsley, salt and pepper. Put in a 9x13-inch pan, and top with bread crumbs. Bake 40 minutes at 350°.
Combine flour, pepper and salt. Pound into steak with mallet. Brown steak in large skillet containing the shortening. Add soup and water. Cover; cook over low heat about 45 minutes. Stir occasionally.
Boil potatoes with skin and a little salt. Peel and slice. Add onion, chopped bacon and pepper to potatoes. Heat half of bacon fat, butter and flour (mixed with a little water until smooth), 1 1/2 cups water, vinegar, sugar and salt. Bring to a boil until thick. Pour over potatoes and stir. Serve warm. May be prepared earlier and heated before serving. Reheats in microwave especially well.
Mix together all ingredients. Bake at 325° for 40 to 45 minutes. Makes 2 loaves.
Combine all ingredients in a mixing bowl. Incorporate evenly. Store in airtight container.
Combine eggs, sweet potatoes, sugar, salt and spices. Gradually add evaporated milk. Mix well. Pour into unbaked pie shell. Bake in hot oven (425°) for 15 minutes. Reduce heat to 350° and continue baking about 40 minutes or until knife inserted near center of pie comes out clean. Cool before serving; garnish as desired.
Cut chicken into bite-size pieces. Mix with soups and water. Put in a 9 x 11-inch pan. Sprinkle bread stuffing over this mixture; pour butter over it. Bake at 350° for about 30 minutes.
Cream the cream cheese and sour cream together in a 10-inch pie plate and spread in plate. Spread taco sauce on top of cheese mixture, then cheese and finally top with tomatoes and peppers. Chill and serve with tacos.
Combine sour cream, honey and cinnamon in bowl; mix well. Serve as dip or salad dressing with assorted fresh fruit. Yields 20 servings.
Cook frozen broccoli according to package directions. Do not drain. In medium pan, heat all other ingredients, except rice, until well blended. Add broccoli and rice. Place in a casserole dish. Bake at 350° for about 30 minutes.
In a heavy skillet, brown ground meat and sausage. Transfer to a 4-quart pot. In the same skillet, add beef stock and bring to a boil. Remove stock from heat. Crumble saffron and add to stock. Set this aside.
Heat oil and cook vegetables until crisp and tender. Beat eggs, cream, salt, pepper and thyme. Stir in vegetables, bread, Cheddar cheese and cream cheese. Spray with Pam or butter a quiche pan or 8 x 8-inch Pyrex dish. Bake, uncovered, for 35 to 45 minutes in a 350° preheated oven. Makes 6 generous servings.
In large pan, start heating tomato juice. In large bowl, mix hamburger meat with your usual taste amount of salt and pepper. In small bowl, put flour. Get small amount of hamburger and fashion into a ball. Roll in flour, then press flour onto ball. Put in boiling tomato juice. Cook, stirring often, until done, about 20 minutes.
Preheat oven to 425°. Stir buttermilk into beaten eggs. Add 1/4 cup bacon drippings. Combine all dry ingredients. Add to liquid ingredients all at once, then sprinkle the crumbled bacon into the batter. Beat well and pour into a large pan (9 x 12-inch) or heavy iron skillet (12-inch); bake until golden brown in the hot oven. Cut into wedges or squares and serve hot.
Cook 1 package wild rice according to the instructions on package. Mix together cooked wild rice, crabmeat, mushroom soup, milk and the cheese. Put all ingredients into a casserole. Cover tightly with foil. Bake at 350° for 30 minutes.
Combine grits, water and salt. Cook until grits are done. Add butter; stir until melted. Add cheese, and melt. Beat eggs in a teacup, and finish filling with milk. Add this mixture to grits. Pour mixture into buttered casserole. Bake for 45 minutes at 350°.
Mix until cake icing consistency, then spread on 3 slices of bread and stack. Cut bread in four sections. Ice sides and top (not the bottom). Bake at 350° for 15 to 20 minutes.
Cut off tips of beans. Drop beans into boiling salted water; return to boil. Simmer about 5 minutes (crisp-tender). Do not overcook. Drain.