HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place in a bowl. Break corned beef apart and blend other ingredients. Great with rye crackers.
Mix ingredients and press into 9 x 13-inch pan. Bake for 15 minutes at 350°. Cool.
Combine all ingredients. Place 3 heaping tablespoonfuls of mix in cup. Pour in boiling water. Stir well.
In a large saucepan, cook and stir meat until brown. Drain off fat. Cook and stir onion with meat for 5 minutes. Stir in remaining ingredients; heat to boiling. Cover; simmer for 20 minutes. Serve.
Half bagels. Grate cheese. Heat tomato sauce and all spices. Line cookie sheet with bagel halves, insides face up. Spread sauce over bagel. Sprinkle with cheese. Place 4 slices of pepperoni on each bagel and sprinkle with more cheese. Pop in the oven at 400° until cheese is well melted. Vary toppings as you like.
Dissolve sugar in water. Add jello, pineapple, nuts and cranberries. Place in refrigerator overnight or until congealed.
In microwave-safe dish, place corn that has been silked and husked. Cover with water and cook for 10-13 minutes turning once. In another bowl, combine butter, parmesan cheese, and Italian seasoning. Drain corn and brush with butter mixture. Sprinkle salt to taste.
Bring 6 ounces of the drink to a boil. Pour in unflavored gelatine. Dissolve. Stir in remainder of drink. Chill. Makes 2 servings.
Combine salt, celery seed, sugar and vinegar. In large airtight bowl, slice cucumbers and onions. Pour dressing mixture over cucumber mixture. Let marinate 24 to 48 hours in fridge. When ready to serve, dice tomatoes and pour into bowl; toss. Delicious side dish!!
Mix until soft dough forms. Knead on floured surface 5 minutes. Roll into rectangle, 5 x 10-inch. Punch edge. Put in jelly roll pan or cookie sheet.
Cut one roll of dough into slices and press firmly onto bottom of a 13 x 9 x 2-inch buttered pan until completely covered. Mix eggs, sugar, cream cheese and vanilla; pour over dough. Cut remaining roll into 24 slices and place on top of filling. Bake at 350° for 40 to 45 minutes. Cool; cut into squares.
Mix oil, chocolate and sugar. Blend in eggs one at a time. Add vanilla, flour, baking powder and salt. Chill overnight. Drop by 1 teaspoon of dough in sugar. Roll in sugar. Shape into balls. Bake at 350° for 10 minutes (do not overbake).
Drain mandarin oranges, but reserve pineapple juice. Combine oranges, pineapple, coconut and marshmallows. Stir in sour cream. Chill until set. Makes 4 to 5 servings.
Mix milk, pineapple and lemon juice. Fold in whipped topping. Chill until ready to serve.
Grease a 15 1/2 by 10 1/2 inch baking pan. Mix cake and bake according to package directions for 15 minutes; cool. Mix pudding and milk as directed, stir in soften cream cheese. Spread over cooled cake. Spread whipped topping over pudding. Sprinkle pineapple evenly over whip topping. Sprinkle coconut evenly over pineapple. Sprinkle chopped pecans over coconut and top with maraschino cherries. Chill for 4 hours before serving.
Coat tenderloins with mustard. Place in large ziploc bag. Add garlic, Dale's marinade and pineapple juice. Marinate all day or overnight. Bake at 450° in foil lined pan 25 to 30 minutes or grill until internal temperature is 160°. Let the meat rest 5 minutes before slicing.
Mash shrimp with fork and mix cheese, onion and garlic with just enough mayonnaise to stick together. Roll into ball and roll around in parsley flakes and nuts. Chill before serving.
Crush the cookies. Mix butter (softened), cream cheese (softened), sugar, milk and pudding. Layer mixture and cookies in large bowl. Chill 2 to 3 hours.
Mix shortening, sugar, molasses and eggs, then add remaining ingredients (add buttermilk and baking soda last). Bake in 3 nine-inch or 4 eight-inch baking pans at 350°. Use applesauce or dried apples as filling.
Mix together (like pie crust) and pat into a 13 x 9 x 2-inch pan that has been greased and floured.
In a medium saucepan, combine brown sugar and cornstarch. Gradually stir in water. Add raisins, lemon peel, lemon juice and vinegar. Cook and stir until thickened and bubbly. Cook and stir a couple of minutes more. Serve with ham, pork or poultry.
Cut meat into 1/2-inch pieces. Spray a 4-quart Dutch oven with nonstick coating. Brown the meat, half at a time, over medium-high heat. Drain fat. Return all meat to pan. Add the broth, onion, celery and carrot. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add the lentils, undrained stewed tomatoes and bay leaf. Return to boiling; reduce heat to medium. Cook, uncovered, about 45 minutes or until lentils are tender and stew is thickened. Add beans. Cover; cook for 10 minutes more or until beans are tender. Remove bay leaf. Ladle stew into bowls. Yield: 8 servings.
Combine flour, sugar, baking powder and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants. Gradually add enough milk to the mixture to form a soft dough, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead lightly, 4 or 5 times. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on lightly greased baking sheets. Bake at 450° for 8 to 10 minutes, or until lightly browned. Serve warm. Makes 2 dozen.
Preheat oven to 400°. Cook bacon and drain. Crumble bacon and mix all ingredients together and bake in a 9-inch greased deep dish pie pan for 35 minutes. (Cooked broccoli florets or cauliflower may be added in place of bacon.)
Grease and flour tube pan. Mix all but the last 3 ingredients in large bowl; beat 2 minutes low speed. Stir in apples, raisins and walnuts. Pour into pan; bake at 350° for 45 minutes to 1 hour.
Mix margarine, sugar and milk in Dutch oven pan and cook over medium heat; stir constantly. Cook for 5 minutes after mixture comes to a complete rolling boil. Remove from heat and melt chocolate chips in mixture first, then add vanilla and Marshmallow Creme. Pour into 9 x 13-inch pan lined with butcher's paper. When completely cool and hardened, fudge can be removed by pulling up on paper. Also makes for easier cutting.
Cream together the oleo, sugar and vanilla, then add crushed potato chips, flour and chopped nuts. Make balls out of dough. Place on ungreased cookie sheet. Press with the bottom of a glass dipped in sugar. Bake at 350° for 15 minutes. Makes approximately 3 1/2 dozen.
Cut pork into small pieces. Cook until some fat is in pan. Add onions. Cook until tender. Add potatoes, boiling water, corn and hot milk. Season with salt and pepper. Heat until boiling. Serve garnished with parsley. Serves 6 to 8.
Put apples and sugar into medium size mixing bowl, and stir together. Let stand 15 minutes. Add butter and egg to apples; stir. Sift dry ingredients together and stir into apple mixture. Mix in raisins and nuts. Pour into oiled, or Pam sprayed 8 inch square pan. Bake 325 for about 45 minutes.
Mix all ingredients and pour into uncooked pie shell. Dust nutmeg over the top, if desired. Bake at 350° until set, about 30 minutes.
Place cabbage and onions in bowl in layers. Cover with sugar. Make dressing with vinegar, salt, celery seed and mustard. Bring to boil. Add oil. Pour hot dressing over cabbage. Cover and place in refrigerator. Toss several times. Will keep in refrigerator for weeks. Very good.
Mix wet ingredients. Mix dry ingredients. Mix together. Chill dough. Roll into balls the size of walnuts. Dip tops in sugar. Place sugar side up 3 inches apart on greased sheet. Sprinkle each cookie with water so it cracks. Bake just until set, but not hard (10 minutes) at 325°.
Mix the first 4 ingredients. Add shredded cabbage & carrots a little at a time. Wrap in egg roll skins. Deep fry to golden brown.
Cook broccoli and drain. Place in bottom of buttered dish. Mix other ingredients except cheese and crackers. Pour over broccoli. Sprinkle cheese on top of this. Cover with Ritz crackers. Bake 20 minutes at 400°.
Chop all fruit and nuts; dredge in coconut. Mix with milk. Line tube or loaf pan with waxed paper. Bake at 325° for 1 hour. Remove from pan and peel paper off while hot.
Chop chocolates and put in medium bowl. Combine butter, sugar, corn syrup and 1 tablespoon water in saucepan. Boil until sugar dissolves, 1 to 2 minutes. Stir sugar mixture into chocolate until completely melted. Let cool slightly. Mix together the flour, cinnamon, soda and salt. Stir vanilla into chocolate mixture. Beat in eggs. Stir in flour mixture until just combined. Stir in pecans. Bake at 325° for about 25 minutes.
In large bowl, beat egg whites with salt until foamy. Add cream of tartar and vanilla and beat until it begins to get stiff. Add sugar and continue beating until very stiff (until when bowl is tilted on side it won't move). Mix another cup of sugar with self-rising flour in a small Tupperware bowl; shake up to mix. Sprinkle that into egg white mixture and fold in by hand (not a mixer).
Heat oven to 425°. Place butter in 10 x 15-inch pan. I use a jelly roll pan. Place in oven until butter melts. Add potatoes and sprinkle with salt and pepper. Toss until potatoes are thoroughly coated. Spread out into even layer. Bake 20 minutes. Turn, then sprinkle with bacon pieces and cheese. Continue baking 15 minutes longer or until potatoes are tender, crusty and golden brown. Serves 4.
In large heavy skillet, heat 2 tablespoons oil over moderately high heat until it is hot but not smoking and saute the broccoli, stirring for 1 minute or until bright green and coated well with hot oil. Add water, cook the broccoli, covered, for 3 minutes, or until crisp-tender and let stand, uncovered, off the heat.
Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans. Let soak overnight. Cover and bring to a boil; reduce heat and simmer 45 minutes. Drain, reserving liquid. Add enough water to bean liquid to make 1 3/4 cups; set aside. Combine brown sugar, molasses, mustard and salt; stir well. Layer half of the beans, brown sugar mixture, onion and bacon in a 4 1/2-quart casserole. Top with remaining beans. Pour reserved bean liquid over top. Cover and bake at 300° for 5 hours. Yields 20 to 22 servings.
Mix everything and bake at 350° for 30 minutes. Can add crab, shrimp, hot peppers, ham, etc., if desired.
Spread out meat and sprinkle with salt, pepper and garlic. Soak bread in milk. Put meat in bowl with bread and mix thoroughly; use hands. Shape into small meat balls; place in baking dish. Mix jelly and chili sauce and pour over meat balls. Bake in 375° oven for about an hour or until sauce thickens. Depending on size of meat balls serves 35 to 40.
Put eggs, sugar, salt, corn syrup, butter and vanilla into blender bowl. Blend well. Add 1 cup pecans and blend just enough to chop nuts coarsely. Pour into pie shell. Place halves on top. Bake at 350° until done.
Brown meat and onions. Add tomatoes, sauce and seasonings. Cook noodles and drain. In separate pan, combine sour cream and cheeses. Melt together.
Roll fish fillets. Place seam side down in ungreased baking dish. Sprinkle salt and pepper over fish. Mix sour cream, cheese and paprika, then spread over fish. Cook, uncovered, in oven at 350° until fish flakes easily with fork, 20 to 30 minutes. Sprinkle onions over fish.
Prepare cake mix according to package directions, making 2 layers. When completely cool, split both layers. Combine sugar, sour cream, coconut and pecans, blending well. Chill. Reserve 1 cup sour cream mixture for frosting. Spread the remainder between layers of cake. Combine the reserved sour cream mixture with Cool Whip. Blend well until smooth. Spread on top and sides of cake. Seal cake in an airtight container and refrigerate overnight.
Brown the hamburger. Saute the onion, chilies and garlic 1 minute. Add the flour, salt, cumin and 1 cup hot water blended with 1 heaping teaspoonful of taco seasoning mix. Add the hamburger.
Layer half each of sweet potatoes and apples in an 8-inch square baking dish coated with vegetable cooking spray. Combine sugar, cinnamon and white pepper; sprinkle half of mixture over potatoes and apples. Drizzle with half of margarine. Repeat procedure with remaining ingredients. Cover casserole. Bake for 1 hour at 350°.
Blend all ingredients until smooth. Serve with crackers. This can be rolled into a log and used for all types entertaining.
Butter bread and set aside. Combine chicken, onion, pepper, celery and mayonnaise in a large bowl. In another bowl, combine eggs, milk and soup. Cube 2 slices of bread and put in bottom of a 9 x 13-inch baking dish. Cover with half of the chicken mixture and half of the soup mixture. Cube 2 more slices of bread. Layer chicken, soup and top with bread. Bake at 325° for 30 minutes. Remove from oven and top with cheese. Bake another 30 minutes. Let stand 30 minutes.
Prepare pudding according to package directions, using 1 1/2 cups milk for each package. Fold in 1/2 cup of whipped topping into each prepared pudding. Spread vanilla pudding on bottom of pie crust. Top with chocolate pudding. Sprinkle with chocolate pieces. Chill 1 hour or until pudding is firm. Just before serving, garnish edge of pie with some of the whipped topping.
Cook and drain macaroni. Fry hamburger with onions and green peppers; drain.
Brown ground chuck. Drain any grease. Add taco seasoning and beans. Mix. Add crushed chips. Spray a 9 x 14-inch baking dish with Pam. Place ingredients in dish. Add Mexican cheese cubes. Add additional crushed chips to top. Bake at 375° for 15 to 20 minutes or until cheese is melted. Serve over chips. Top with lettuce, grated cheese and tomatoes (optional).
Beat eggs, sugar and butter. Break bread up in pieces and then mix pineapple in bread. Put all together and put into a greased baking dish. Cook at 350° for 1 hour. Serve with Cool Whip or ice cream.
Mix milk and pudding mix. Stir in sour cream and Cool Whip. In bottom of dish, put a layer of wafers and bananas. On top of that put 1/2 of the pudding mix. Repeat with wafers, bananas and pudding mix. Refrigerate. That's all!
Mix seasoning together. Mix milk and egg together. Season fish and dip into milk mixture. Coat well. Heat oil and fry fish until golden brown.
Sift together all dry ingredients. Cream shortening and sugar; beat in egg. Add milk alternately with flour mixture. Stir in applesauce. Mix the blueberries with some of the flour. I use fresh blueberries that I freeze. I mix them in frozen so the dough does not turn blue, then lightly mix in with the other ingredients. Fill muffin tins 1/2 full. Bake at 400° for about 20 minutes. Makes about a dozen or more.
Preheat oven to 350°. Place roast on large piece of aluminum foil. Sprinkle with dry onion soup mix. Spread mushroom soup on top. Wrap roast in foil. Seal well. Bake 2 hours or until done.
Beat eggs and oil. Add sugar and continue beating. Add sifted flour with salt, soda and baking powder. Add finely chopped apples, flavoring and nuts. Bake 1 hour at 350° or until done in long cake pan.
Skin and fillet trout; soak in cold milk for 10 minutes or so, then drain. Roll in seasoned flour; shake off excess. Fry in one stick of melted butter in heavy frying pan, a few at a time, only long enough to just cook a few minutes on each side until golden and crisp. Keep warm on heated platter.
Dissolve brine. Peel and slice cucumbers very thin. Pour brine over cucumbers. Let stand overnight.
Melt oleo in Dutch oven. Pour in soups and water. Add rice, then chicken. Bake, tightly covered, at 300° for 3 hours. No lookin' while cookin'!
Brown bacon and onions. Pour off grease. Add ketchup, brown sugar and Worcestershire sauce. Simmer for 2 minutes. Drain beans. Put in greased 2-quart casserole. Pour bacon dressing over beans. Do not stir! Bake at 350° for 20 to 30 minutes.
In a large bowl, combine flours, sugar, baking powder, salt and peanuts. In another bowl, blend egg and peanut butter; stir in buttermilk. Quickly add liquid ingredients to dry ingredients. Spoon batter into greased pans. Bake at 350° until tester comes out clean. Cool in pans for 10 minutes. Remove to rack. Cool completely.
Peel shrimp, leaving tails on. Devein and butterfly. Cook shrimp in boiling water 1 minute. Drain and place in shallow baking dish. Saute onion, green pepper and celery in 1/4 cup butter in skillet. Combine crab meat and next 6 ingredients. Mix, then stir into sauteed vegetables. Top each shrimp with 3 tablespoons crab meat mixture. Sprinkle with paprika and drizzle butter over shrimp. Bake at 350° for 20 minutes. Baste occasionally. Makes 4 to 6 servings.
In large bowl, combine ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.
Boil and debone chicken; set aside and either sprinkle with chili powder or a little bit of enchilada sauce mix. Combine soup, sour cream, green chilies, onion and chicken. Soften each tortilla in an oil brushed skillet as you fill with chicken mixture. Roll and put in an oblong dish for baking.
Line a jelly roll with graham crackers. Put in saucepan the butter and brown sugar. Boil for 1 minute after it comes to a complete boil. Add nuts and pour over graham crackers. Bake at 350° for 10 minutes. Cut while warm.
Combine all ingredients; mix well. Store in an airtight container. To Serve: Place 1 tablespoon + 1 teaspoon mix in cup. Add boiling water. Stir. Makes 33 servings.
Combine yogurt and mayonnaise with wire whisk. Add lemon juice, salt and onions. Store in glass container in refrigerator, covered. Yields about 4 cups.
Preheat oven to 350°. Grease and flour 9-inch pie pan. Mix all ingredients well and pour into pan. Bake for 35 to 40 minutes. Pie should be lightly browned and chewy.
Preheat oven to 350°. In large mixer bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla extract. Beat until creamy. Blend in flour and salt; stir in 1 cup of chocolate chips. Spread into ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes or until edges begin to brown. Immediately sprinkle remaining chocolate chips over cookie layer. Let stand 5 minutes until chips become shiny and soft. Spread chips evenly over top. Cool completely. Cut into 1 1/2-inch bars. Makes 48 bars.
First Day (Morning): Wash cukes. Place in container and cover with boiling water. Six to 8 hours later (p.m.), drain. Cover with fresh, boiling water.
Spray 8-inch square baking dish with Pam. Flour sides and bottom of dish. Let apples and sugar sit 1/2 hour. Combine all ingredients and mix well. Bake at 350° for 40 to 45 minutes or until toothpick inserted into center comes out clean.
Bake fudge brownie mix as directed. Chill. Crush Heath bars while still in wrappers with hammer. In a deep glass dish, start by crumbling part of brownies. Next top with part of mousse, then some Heath bars. Top that with Cool Whip. Repeat layers and garnish top with a Heath bar. Can be made a day ahead.
Place butter, onion, squash, salt, pepper and basil in 2-quart casserole dish. Cover and microwave on High 3 to 5 minutes. Stir in tomatoes and microwave on High 2 to 6 minutes. Top with cheese and allow casserole to stand several minutes until cheese is melted.
Wrap the fully cooked ham in tinfoil twice and put it in a pan. Put it in the oven at 400° for 1 to 1 1/2 hours according to the size. Take it out and mix and spread the brown sugar, mustard and vinegar. Open foil and leave it open. Put it back in the oven until that makes a glaze. You can put pineapple slices with cherries in the center to make it look pretty. Just brown all of it; it doesn't take but just a few minutes. If the ham is not cooked, wrap in tinfoil and bake 16 minutes per pound at 400°.
Melt butter. Add flour, pecans and sugar. Press into oblong pan. Bake until brown at 350°.
Cook macaroni in boiling salted water until tender, then drain. Stir in butter. Brown sausage lightly and drain. Add sausage, macaroni, salt, pepper and spaghetti sauce together and place in glass casserole dish.
Boil water with red hots until red hots are dissolved. Add jello to this and stir until dissolved. Add applesauce and refrigerate in 8 x 8-inch pan.
Marinate chicken, skin down, for 6 hours or overnight. Turn chicken. Cover dish and bake at 350° for 1 hour. Uncover; baste and cook until done, about 15 minutes. Serve with sauce over chicken.
Preheat oven to 325°. Grease 9 x 13-inch pan. Combine flour, powdered sugar, salt and soft butter and press into pan. Bake 20 minutes. Cool slightly. Preheat oven to 350°. Beat eggs slightly. Add combined flour, sugar and lemon juice. Pour mixture over baked crust. Bake 25 minutes. Remove and sprinkle with confectioners sugar. Cool. Cut. Refrigerate.
Combine in order given and follow Solomon's advice for making good boys: Proverbs 23:14. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 45 to 55 minutes.
Combine dry ingredients in food processor bowl. Cut butter in 2 or 3 pieces; process with cutting blade until mixed. With machine running, very slowly pour in the ice water through feed tube. A ball of dough will form in 20 to 50 seconds. If more dough is needed, repeat directions. Do not double recipe. Chill dough for 30 minutes before rolling out.
Cut crust from bread slices. Roll flat with rolling pin. Then spread bread with cream cheese and add one spear of asparagus. Roll bread around asparagus and secure with toothpick. Brush top of bread with butter. Sprinkle with Parmesan cheese. Bake at 400° for 12 to 15 minutes or until lightly browned.
Drain pineapple, reserving 3 tablespoons juice. Combine sugar and flour; stir in reserved pineapple juice. Add cheese and pineapple chunks, mixing well. Spoon mixture into greased 1-quart casserole. Combine melted butter and cracker crumbs, stirring well; sprinkle over pineapple mixture. This is very good. (Goes well with a ham dinner.)
In a 3-quart saucepan, combine broth and rice. Over medium heat, bring to a boil. Cover and cook over low heat for 15 minutes or until rice is tender, stirring occasionally. Add mixed vegetables, chicken and parsley. Heat through, stirring occasionally. Serves 4.
Cook spaghetti; drain. Let cool completely. Chop cucumber, green pepper, onion and tomatoes. Add to cooled spaghetti. Pour on Italian dressing. Mix well. Best if chilled 2 to 3 hours before serving. Re-stir just before serving, as dressing will settle in bottom of bowl.
Mix everything in order. Pour into greased pie pan. Bake at 350° for 45 minutes or until golden brown.
Cube cheese and pickles. Cut ham into cubes. Place cubes on toothpick. Makes 40 to 60.
Brown beef in oil over medium heat in Dutch oven. Combine liquid smoke and 3 cups of water. Pour over meat. Simmer over low heat for two hours, occasionally basting with juices until fork-tender. Remove meat. Reserve liquid in Dutch oven. Add potatoes and onion to liquid in Dutch oven. Bring to a boil and simmer for 10 minutes. Add corn, kidney beans and jalapeno peppers. Simmer for 10 minutes.
Combine sugar, cornstarch and salt; add beaten eggs, Karo syrup, melted butter and vanilla. Arrange pecans in unbaked pie shell. Pour ingredients on top. Pecans will rise to the top as it bakes. Bake at 425° for 15 minutes. Decrease to 350° and bake approximately 3/4 hour or until solid but not dry.
Cube steak and roll in flour. Heat skillet with oil; add floured meat. When brown, add water, bouillon and Worcestershire sauce; simmer 1 to 2 hours. Five minutes before ready to serve, turn up heat. Bring to a boil. Add cream cheese. Serve over rice.
In a mixing bowl, beat mashed bananas and margarine or butter. Add eggs; beat well. Combine flour, baking powder, soda and cinnamon. Add to banana mixture alternately with water. Beat well after each addition. Stir in walnuts. Spoon into a greased 9-inch square baking pan. Bake at 350° for 30 minutes or until cake tests done. Cool. Yield: 9 servings.
Mix all together. Bake in tube pan at 350° for 1 hour and 10 minutes. If you want to prepare as cupcakes, bake for 30 minutes or until golden. I enjoy using cupcake papers - freezes well.
Soak dove in salt water overnight. Pressure cook dove for 15 to 20 minutes or until tender. Wrap a slice of bacon around each dove and brush barbecue sauce on dove; put on grill. Cook for 30 to 40 minutes. Be sure to add sauce to dove to prevent them from drying out. Turn frequently.
Mix all but bacon. Place in casserole. Top with bacon. Bake at 375° about 30 minutes.