HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat fruit, sugar and water in a buttered 2 quart baking dish in a 400 degree oven. Mix flour with baking powder, salt, and sugar. Cut in butter until mixture resembles fine meal. Add milk, a little at a time, mixing after each addition. Spoon over hot berries. Bake at 400° for 20 minutes. Try it with cherries or peaches as well, adjusting sugar to taste. Serve with cream or ice cream.
Beat together eggs, milk, oleo and salt. Put bread in pan, then cheese over bread, then ham over cheese. Sprinkle with green onions. Pour egg mixture over all. Refrigerate overnight. Bake at 350° for 1 hour till light brown. Let stand 10 minutes. Cut into squares.
Combine the first 4 ingredients. Arrange into a ball. Refrigerate and roll in crushed pecans before serving.
Mix orange juice and Kool-Aid with the specific amounts of water called for in their directions. Mix all liquids together and freeze overnight to make punch slushy.
Mix sugar and syrup in large microwaveable container. Heat on High for 4 minutes. Add peanuts and heat for 3 1/2 minutes. Add butter and vanilla and heat for 1 1/2 minutes. Add soda and mix, then spread onto greased cookie sheet. When cooled, break into pieces.
Cook potatoes about 30 minutes or until tender. Drain and mash. Beat cream cheese until smooth. Add potatoes and remaining ingredients, except paprika. Beat just until combined. Spoon into lightly buttered 2-quart casserole, sprinkle with paprika. Cover and refrigerate overnight.
Butter a sheet of foil. Combine sugars, cream and salt in a large saucepan. Cook over medium heat until mixture spins a thread about 2 inches long when dropped from a spoon. Stir in butter and pecans. Continue cooking until mixture dropped in cold water flattens when taken out. Remove from heat. Cool 5 minutes. Beat with a wooden spoon until slightly thickened. Drop spoonfuls onto foil.
Melt butter; saute onions and cornstarch and blend. Add milk, salt and pepper and mix until thick. Add crabmeat and cheese. Serve in chafing dish with Melba rounds.
Mix all ingredients. Pour into a 9 x 15-inch greased casserole. Bake at 350° for 35 to 45 minutes, uncovered.
Marinate chicken wings in the Italian dressing overnight. Grill over low heat for 30 minutes; turn and grill 30 minutes more. Enjoy!
Mix sugar and coffee granules with hot water and sprinkle over crumbled brownies. In large compote dish or bowl, layer part of brownies, pudding mix, Cool Whip and crushed candy. Repeat layers, ending with Cool Whip and candy. Chill until serving time.
Preheat oven to 250°. Lightly spoon flour into measuring cup and level off. In food processor, combine flour, salt and sugar. Add butter pieces and mix until batter begins to form a ball. Press evenly into 8 or 9-inch round cake pan. With a fork, prick shortbread all over, radiating evenly from center.
Have ingredients at room temperature. Mix all. Chill in Saran Wrap lined bowl 24 hours. Turn out and frost with cream cheese, softened with mayonnaise. Sprinkle with nuts, if desired.
Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browned pork chops in crock-pot. Add can of soup. Cover and cook on low for 6 to 8 hours or high for 3 1/2 hours. Can cook in oven at 300° for about 1 1/2 hours, covered. Can use chicken thighs or chicken breasts (skinned and browned).
Mix flour, baking powder and salt; set aside. In small bowl, cream peanut butter, margarine and sugars until fluffy. Beat in eggs until well blended. Add flour mixture and vanilla. Stir in 1/2 package chocolate chips. Spread in greased 13-inch pan. Bake in 350° oven for 30 to 35 minutes. Remove from oven and spread remaining chocolate chips on brownies. When they become soft, spread with knife.
Fry ground beef and drain oil off. Cook spaghetti and drain. Toss spaghetti in margarine. Beat eggs and mix in Parmesan cheese. Mix with spaghetti. Put spaghetti into 9 x 13-inch pan. Spread cottage cheese over spaghetti. Pour Prego and spices into ground beef and simmer. Pour sauce and meat mixture over cottage cheese. Bake at 350° for 15 minutes. Add Mozzarella cheese and bake for an additional 5 to 10 minutes, until cheese is melted.
Cook chicken and cut into chunks. Combine with soups, carrots and peas. Prepare stuffing mix and spread over mixture in casserole dish. Cook at 400° for about 45 minutes or until bubbly.
Drain and rinse peas. Bring to boil with 6 cups water in large pot. Reduce heat and simmer, covered, for 1 1/2 hours. Add rice and salt and continue cooking. Meanwhile, saute garlic, onions and green peppers in oil. Add the tomatoes, black pepper or cayenne and tamari. Pour mixture into pot with rice and peas. Stir to mix. Cook 15 to 20 minutes or until rice and peas are tender.
Using a mixer on medium speed, combine first 3 ingredients together with 1 tablespoon of water. Blend until smooth and pour into the graham cracker crust. Let the cheese cake chill for 1/2 hour and spread cherry filling over cake and let it chill overnight.
Mix all ingredients (hands work well) and shape into a ball. (I sprinkle with paprika for color.)
Heat oven to 350°. Grease pie plate (9 x 14 1/2-inch). Place milk, vanilla, eggs, sugar and Bisquick in blender container. Cover and blend on high for 15 seconds. Add cream cheese. Cover and blend on high for 2 minutes. Pour into plate and bake until center is firm, 40 to 45 minutes. Cool. Spread cheese cake topping carefully over top. Garnish with fruit.
Mix everything together (except nuts) well and shape into a ball. Roll in finely chopped pecans or walnuts. Chill at least 8 hours before serving.
Chop eggs, celery, carrots and onions. Mix all ingredients (except macaroni). Add to cooked macaroni. Tastes better if it sets overnight.
Cook fresh broccoli; drain off any water. Add cream of chicken soup, butter, cornbread, sage and beaten eggs. Mix well. Pour into dish. Cook about 1 hour at 300°. Melt cheese on top (optional).
Sift and mix dry ingredients first. Combine eggs, milk and margarine or butter (softened). Add to flour mixture and mix until smooth. Add raisins and caraway seed. Mix until evenly distributed. Bake 1 hour at 350° in iron skillet.
Drain fruit salad. Mix sour cream and milk. Pour over fruit. Let set in refrigerator for 2 hours.
In blender, combine oil, vinegar, water, honey, poppy seed, salt, paprika and pepper. Toss with lettuce, strawberries and onions and serve.
Mix well; this will be thick. Pat with hand into 9 x 13-inch pan; set aside.
Mix together brown sugar, clear jell, cinnamon and almond extract. Mix together with canned cherries and let set until pastry is prepared. Makes 1 (10-inch) pie.
Heat oven to 350°. In a one-quart casserole dish, combine lime juice, water, garlic, chili powder, oregano and beef; cover with lid or foil. Wrap tortillas in foil. Heat meat and tortillas at 350° for 10 to 15 minutes or until meat is thoroughly heated and tortillas are softened.
Cream the butter and sugar. Add the eggs and beat well. Add sweet milk and mix. Sift the flour, soda and spices together. Add to the butter and sugar mixture. Stir in the fruit and nuts. Add fruit juice last. Bake at 325° until cookies are firm, but not brown. These cookies may be kept for several weeks.
Cook chicken, take off bone. Cook spaghetti, drain. Add butter, then mix soup, milk, cheese and chicken. Stir until melted. Bake at 325° to 300° for 1/2 hour.
Sift together flour, baking powder and salt. Set aside. Beat eggs on highest speed of mixer until thick and lemon colored. Add sugar a little at a time, beating well after each addition. Beat until thick and fluffy. Fold in vanilla. Gradually fold in flour mixture until smooth. Butter bottom of a 15 x 10-inch jelly roll pan; line with wax paper. Butter paper and sides; dust with additional flour. Spread batter evenly in prepared pan. Bake in preheated 400° oven for 8 to 10 minutes. Sprinkle a kitchen towel with confectioners sugar.
Peel big cucumbers (too big for anything else). Slice thick enough to make a good ring. Cut out the centers. This will be about 2 gallons of cucumbers. Place slices in a stone container, sprinkle 2 cups of lime over them, add enough water to cover and let stand 24 hours. Drain and wash well, cover with ice; let stand 3 hours.
Combine all ingredients and shape into small balls. Refrigerate until just before baking. Bake at 350° for 20 minutes.
Mix first 7 ingredients. Fold in whipped cream. Place cupcake papers in muffin pans. Fill cups. Freeze in pans. As soon as salads are frozen solid, remove papers and place in Ziploc freezer bags. Keep in freezer. Can be made well ahead of time. Serve frozen.
Grind peppers and onions with coarse chopper. Drain in colander. Put in kettle (not aluminum). Cover with boiling water and let stand 10 minutes. Drain again.
Cut chicken meat and ham into small pieces. Add vegetables, bay leaf and broth. Simmer for 15 minutes. Taste and add seasonings. Remove bay leaf. Pour hot mixture into hot sterilized pint jars. Seal. Process in pressure canner 65 minutes at 10 pounds of pressure. Process quarts 75 minutes at 10 pounds pressure. Makes 12 pints. I like to add rice to mine!
Mix oil, sour cream, corn, eggs and milk together. Add meal, baking powder, salt, peppers, onion and 1 cup of cheese. Pour into a 9 x 13-inch baking dish that has been sprayed with Pam. Sprinkle the other cup of cheese on top. Bake in a preheated oven at 350° for 50 to 60 minutes.
In large sauce pan, melt margarine. Add sugar and blend thoroughly. In small bowl, beat eggs until combined and add to margarine and sugar in sauce pan. Add vanilla and blend. In medium bowl, stir together dry ingredients. Add 1/3 at a time, stirring thoroughly. Spread into 13 x 9 pan which ahs been sprayed with Pam. Sprinkle with about a cup of chocolate chips. Add nuts, if desired. Bake at 350° for 30 minutes, don't overbake!
Slice up hot dogs and smoked sausage. Put into crock-pot with Little Smokies and picante sauce. Let them simmer for approximately 8 hours, stirring occasionally.
Simmer all seafood in clam juice 20 minutes. Add chicken stock, whipping creme and wine. Stir fry onions in butter till soft and then add to bisque. Shake milk and flour together in a jar then add to bisque, slowly stirring till it thickens. Add salt and white pepper. Eat and Enjoy.
Preheat oven to 350°. Mix all ingredients together. Salt and pepper to taste.
Mix first 5 ingredients. Put in 9 x 13-inch baking dish and top with sausage. Bake at 300° for 45 minutes.
Soak the gelatine in the cold water. Heat the whole milk hot, but not boiling. Remove from heat. Add gelatine, sugar, vanilla and salt. Cool, then add the cream. Makes 1 gallon.
Mix first 3 ingredients and heat in microwave 2 minutes, stir. Microwave on High 2 minutes. Add vanilla and soda and stir.
Cook, debone and cut chicken into bite-sized pieces. Mix margarine with the crumbled Waverly crackers. Place chicken pieces on crumb mixture in casserole. Mix sour cream, chicken broth and cream of mushroom soup together; pour over the chicken. Top with the remaining crumb mixture and bake, uncovered, for approximately 45 minutes at 350°.
Heat oven to 375°. Grease a 13 x 9 x 2-inch rectangular pan. Line pan with tortillas, bringing edges of tortillas up even with the edge of pan. Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is brown; drain. Stir in seasoning mix (dry) and tomato sauce. Spoon beef mixture over tortillas. Sprinkle with cheese. Beat milk, eggs and baking mix in blender on high speed about 15 seconds or with wire whisk or hand beater for 1 minute until smooth. Pour over beef mixture. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 10 minutes before cutting. Serve with chopped tomato, shredded lettuce and sour cream (if desired). Makes 8 servings.
Place chicken parts in casserole dish. Blend dressing, preserves and onion soup; mix well. Pour over chicken; cover and bake at 350° for 1 hour and 15 minutes. Don't let ingredients scare you. It's fabulous.
Mix jello as directed on box and let set until slightly thickened. Add remaining ingredients. Pour into 9 x 13-inch glass dish or pan; chill overnight or several hours.
Brown in large skillet the first 3 ingredients. Mix the rest of the ingredients in skillet. Bake in oven at 375° for 45 minutes to 1 hour. Last few minutes add Cheddar cheese on top.
Beat eggs, sugar, oil and zucchini. Add dry ingredients and mix well. Add vanilla, nuts and raisins. Pour into two oiled and floured 5 x 9-inch pans. Bake 1 hour at 350° or 325° for glass.
Dissolve yeast in 3/4 cup warm water. Mix together butter and sugar. Add egg; mix well. Add yeast mixture plus 1/2 cup warm water, salt and flour. Mix all ingredients well and let stand in greased, covered bowl in refrigerator overnight. Roll out and cut like biscuits. Let rise at room temperature 2 1/2 hours. Bake at 400° until lightly brown.
Combine 1 1/2 cups flour and 1 teaspoon salt. Cut in shortening until crumbly. Add cheese. Sprinkle water over mixture, gradually. Shape into a ball. Roll pastry into 15-inch circle on floured surface. Place on baking sheet; turn up 1/4-inch rim.
Wipe cucumbers with fresh damp cloth. Score cucumber skin with fork and slice very thin. Place slices in bowl and sprinkle with salt and sugar. Add vinegar. Press slices until quite juicy. Place in jars and refrigerate.
Mix first 6 ingredients well. Roll into small balls. Cook in preheated oven at 275° for about 30 minutes. Roll in sifted powdered sugar while still hot. Cookies will not be a dark color when done. Delicious!!
Sift the flour, salt and spices together and set aside. Cream together the sugar and shortening. Add the egg and beat until light and fluffy. Combine the applesauce and soda, then add to mixture. Add the dry ingredients gradually, mixing well after each addition. Stir in the nuts and raisins and mix well. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350° for 12 to 15 minutes.
Heat oven to 400°. Cook lima beans as directed on package; drain. Turn into ungreased 4 1/2-quart bean pot or casserole. Add baked beans and kidney beans.
First Layer: Mix the first 3 ingredients. Pat in bottom of a 9 x 13-inch pan. Bake at 325° until brown. Cool.
Sift meal into a pan; make a hole in the middle and pour in water, adding salt. With a spoon, mix the meal and water gradually into a soft dough; stir it very briskly for a quarter of an hour or more, until it becomes light and spongy. Then spread the dough smoothly and evenly on a straight, flat board (a piece of the head of a flour-barrel will serve for this purpose); place the board nearly upright before an open fire and put an iron against the back to support it. Bake it well; when done, cut it in squares. Send it hot to table, split and buttered.
Soften gelatin in combined water and vinegar; stir over low heat until dissolved. Cool. Gradually add gelatin to mayonnaise, salt and pepper; mix well. Chill until partially set; fold in cucumber, whipped cream and onion. Pour into oiled 5-cup mold. Chill until firm. Unmold; garnish with cucumbers and radishes, if desired. Serves 6 to 8.
Brown hamburger and Italian sausage. Add all other ingredients except cheese and place in casserole. Spread Mozzarella cheese on top. Bake 30 to 35 minutes at 300° until cheese is melted. Parmesan cheese may be spread on if desired.
Preheat oven to 400°. Bake pastry shell 10 minutes. Reduce heat to 375°.
Brown bacon. Cook potatoes and barley separately. Add everything else and bring to a boil. Only need about 30 minutes after everything is added to cook. If you use milk, add cornstarch to thicken. If you use half and half, you probably won't need it thickened. Serves 4 to 5.
Beat thoroughly and put in a 9 x 13 pan. Bake at 350° for 30 to 35 minutes. Frost when cool with vanilla or caramel frosting.
In 2-quart saucepan over medium heat, melt butter. Add zucchini and cook. Stir frequently until tender (2 minutes); remove. Into saucepan tear bread into small pieces. Stir in egg, cheese, pepper and 1/2 teaspoon salt. Preheat oven to 400°. Push fingers between skin and meat to form pocket. Place stuffing inside each pocket. Place chicken, stuffing side up in pan. Bake 50 minutes. Brush with honey. Sprinkle with salt.
First Layer: Mix nuts, margarine and flour together. Pat into a 9 x 13-inch pan (glass). Pat down hard. Bake at 350° for 20 minutes. Remove from oven and cool.
Mix cream cheese, egg, sugar and vanilla until smooth. Slice 1/2 of cookie roll and lay side by side in pan. Pour ingredients on top. Lay rest of cookie slices on top. Bake at 350° for 35 to 40 minutes.
Mix all ingredients by hand. Drop by teaspoonfuls on ungreased cookie sheet. Bake until lightly brown at 350° for 8 minutes.
Chop garlic and onions. Put in pan over low heat with pork. When onions are soft, add cloves and cinnamon. Salt and pepper. Cook over low heat for about 1 to 2 hours. Add water as needed. After 2 hours, add saltines until saltines are absorbed, about 1 more hour.
Dice chicken and ham into bite size pieces. In large bowl mix ham and chicken pieces, celery, mayonnaiae, sour cream, lemon juice, pepper and salt. Peel avocado and cut into bite size pieces. Gently stir into chicken mixture. Serve on lettuce leaves.
Mix sugar, tea, Tang, lemonade mix, cinnamon and cloves. Makes 1 quart.
Mix ingredients all together. Grease and flour a tube pan. Pour mixture into pan. Bake at 350° for 1 hour.
Brown chicken in hot oil in large skillet. Stir in barbecue sauce, water, corn and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in rice. Cover. Remove from heat and let stand for 5 minutes. Makes 4 servings.
Cook sugar, syrup and margarine until it begins to simmer. Beat eggs until light and mixed well. Add pecans to eggs. After sugar, syrup and margarine comes to a simmer, add to eggs and pecans. Pour in unbaked pie shell and cook for 45 minutes at 350°.
Cream eggs, sugar and shortening. Add pumpkin; add dry ingredients. Drop by teaspoon and bake in 350° oven.
Pour milk into bowl. Add pudding. Mix and beat. Fold in Cool Whip, 1 cup cookie crumbs and the chips. Place into crust. Sprinkle remaining crumbs over pie. Freeze 4 hours before serving.
Combine egg, milk and oil. Sift together dry ingredients. Add to egg mixture. Stir only until dry ingredients are moistened. The batter will be lumpy. Fill greased muffin tins 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Mix all ingredients together in a 9 x 13 pan. Bake at 325° for about 40 minutes.
Mix hot water, sugar, salt and shortening. Cool to lukewarm. Dissolve yeast in warm water. Add eggs, flour, raisins and cinnamon. Stir until well blended. Let rise in warm place about 50 minutes. Punch down. Knead 1/2 minute. Turn into 2 greased loaf pans. Bake at 375° for 35 to 40 minutes.
Mix the crumbs with melted butter; reserve 3/4 cup for topping. Press remaining crumbs into a 9 1/2-inch spring-form pan and chill.
Heat oven to 425°. Grease a 12-inch pizza pan or 13 x 9-inch pan. Place dough in greased pan. Bake at 425° for 5 to 8 minutes or until golden brown.
Process flour and pecans until nuts are finely chopped. Beat butter, sugar and vanilla until pale and fluffy. With mixer on low, gradually add flour to mixture, just until blended. Measure dough with teaspoon and roll into balls. Bake at 300° for 45 minutes or until golden. While warm, roll in powdered sugar. Cool completely. Roll in powdered sugar again. Store in an airtight container for 2 weeks or can be frozen.
Saute onion in butter. Stir in flour and gradually mix in cream and milk. Add bouillon or a dehydrated chicken broth packet, stirring until thick. Season to taste and add Swiss cheese. Add green beans and pour into a 1 1/2-quart casserole; sprinkle with fried onions. Bake at 350° for 30 minutes.
Combine sugar, cocoa, flour, salt, corn syrup, eggs, melted butter and vanilla in a large bowl. Beat 30 seconds on medium speed. Stir in chopped pecans. Pour into unbaked pastry shell. Bake at 350° for 55 to 60 minutes. Immediately arrange pecan halves on top. Cool completely.
Combine the first 3 ingredients and put in baking dish, cover top with Parmesan cheese. Bake at 350° until bubbly and brown on top, about 20 minutes.
Cook all meat in a little oil until it browns, about 10 minutes. Add all other ingredients except chili powder. Cook on low heat 1 hour. Add chili powder. Cook 30 minutes longer. It is better the second day.
Mix well in large bowl, chow mein noodles and miniature marshmallows; set aside. Combine in pan sugar, evaporated milk and butter. Bring to full, rolling boil, over high heat, stirring constantly. Remove from heat and add chocolate chips; stir until melted. Let stand 15 minutes. Pour over noodle mixture; stir until well coated. Drop by heaping teaspoonfuls onto waxed paper. Chill until set, about 1 hour.
Cream butter, shortening and sugar until light and fluffy. Add eggs which have been beaten until lemon colored. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into prepared 10-inch tube pan (a Bundt pan must be 10 inches and hold 12 cups; an angel food pan may also be used) and bake at 325° for 1 1/2 hours until cake tests done. Add glaze, if desired. Cool in pan about 10 minutes before turning out.
Preheat oven to 325° and butter a 10-inch (1 1/2-quart) pie plate. Arrange the cranberries on the bottom of the pie plate and sprinkle them with the nuts and 1/2 cup of the sugar. With an electric mixer, beat the eggs and beat in the remaining 1 cup sugar gradually. Add the flour, butter and shortening. Beat the batter until smooth. Spoon the batter over the cranberry mixture and bake the pie in the middle of the oven for 1 hour or until the top is golden.
Stir-fry ground beef until done; drain. In a 3-quart crock-pot mix all ingredients. Cook on high for 1 hour. Stir and cook 30 minutes on low.
In large frying pan, crumble turkey and add picante sauce. Cook until turkey is done. Spoon meat into flour tortillas and roll them up. Mix sour cream and Ranch dressing together. Pour mix on top of enchiladas. Top with cheese. Bake in 350° oven for about 30 minutes. Very rich! Makes 8 to 9.
Soak whole ham overnight in cool water. The next day, cut off hock end. Place in a deep pan and fill halfway up with warm water. Cook in 300° oven allowing 20 minutes to the pound. Remove skin while hot; make a mixture using 1/2 cup cornmeal and 1/2 cup brown sugar. Pat all over top of ham. Run back into a 450° oven and brown top of ham. You may garnish ham with fruit if you prefer, but I like it plain and sliced thin and served on biscuits.
Add eggs, sugar and flour; beat. Add milk. Cook in double boiler until thickened. Add vanilla and coconut. Pour into a baked 9-inch pie shell.
Mix and spread in greased shallow pan. Peel and slice 4 medium apples as for pie. Insert into dough mixture in rows, as closely as possible. Sprinkle with brown sugar and cinnamon. Cut thin slices of butter over all and bake at 350° for 30 to 35 minutes.
Brown meat in shortening until lightly browned in a large kettle. Add all remaining ingredients except peas and cabbage. If using peas and cabbage (optional) pour into mixture about 5 minutes before stew is done. Cook over medium to low heat for 3 hours (more or less). Cook until potatoes and meat, etc. test done and stew has thickened and the flavors have had time to blend well.
Combine chicken, celery, orange slices, grapes and pecans. Set aside. Combine mayonnaise, sour cream and salad dressing mix. Mix well. Pour over chicken mixture and toss gently. Cover and chill at least 2 to 3 hours.
Saute steak and onion. Add sour cream, soup and spices. Simmer 20 minutes or until steak is tender. May need to add milk or water to soup. Serve over noodles.
Combine water and garlic in a large saucepan; bring to a boil. Cover, reduce heat and simmer 5 minutes. Wash broccoli thoroughly; trim off large leaves. Remove outside layer of stem and the tough lower ends of broccoli stalks. Separate into spears. Add broccoli and salt to garlic mixture. Cover and simmer 20 minutes or until tender. Discard garlic and drain broccoli well. Transfer broccoli to a serving dish. Sprinkle with lemon juice and Parmesan cheese before serving. Serves 6 (36 calories per serving).