HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take 1 biscuit and roll flat. Top with a filling of your choice. Take another biscuit and roll flat; cover. Take a fork and crimp edges. Bake at 450° for 5 to 7 minutes or until done.
In a large bowl, blend butter, sugar, flour and salt. Add the eggs and beat well with a rotary beater or mixer on low. Stir in the corn and milk. (If using frozen corn, chop it up a little first to release the milky juices.)
Saute chicken in oil. Sprinkle with salt; add vegetables and broth. Bring to full boil over medium heat. Separate vegetables with fork, stirring frequently. Reduce heat; cover and simmer 3 minutes. Combine sour cream, flour, and paprika. Stir into vegetables and heat gently.
Potatoes may be red skinned or other thin skinned; cut in 1/2-inch chunks. Ham is fully cooked, smoked and cut in small chunks. Corn may be fresh, canned or frozen.
Combine beans; toss all together. Chill overnight. Before serving, toss to marinate beans and drain.
Put your cream cheese in a large bowl. Chop up your ham in a processor. Pour your ham in another bowl. Chop green onions in food processor. Mix together. Put about 5 or 6 handfuls of chopped ham in the cream cheese and onion mixture. Add Accent. Roll into 2 balls, then roll in ham that is left over. Serve with crackers.
Beat first 3 ingredients. Add next 3 ingredients; add remaining ingredients and blend. It's much easier to use Cusinart or blender for carrots. Lightly grease 2 loaf pans and bake at 325° for 1 hour.
Preheat oven to 350°. Brown ground beef; drain fat. Add taco seasoning per package directions and simmer approximately 5 minutes. Layer beef on bottom of 9 x 13-inch baking dish; top with refried beans; layer sour cream and salsa to taste and shredded cheese. Bake at 350° until cheese melts (approximately 10 minutes). Garnish with diced lettuce, tomato, onion and black olives. Add salsa and serve with tortilla chips. Enjoy!
Line crackers on bottom of cookie sheet. Boil butter and brown sugar for 3 minutes. Pour sugar and butter mixture over crackers. Bake 4 minutes at 375°. Remove from oven and sprinkle chocolate chips on top. Let melt. Spread with butter knife. Put in refrigerator for about 10 minutes. Remove and cut into squares. Return to refrigerator. Sprinkle nuts on top, if you desire.
Separate dough into 8 triangles. Cut each triangle lengthwise into thirds. Place sausages on shortest side of each triangle. Roll up from shortest side to the opposite point. Bake at 375° on ungreased cookie sheet for 12 to 15 minutes. May be prepared ahead and refrigerated up to 2 hours.
Melt cheese and stir in other ingredients. Simmer for a few minutes. Serve with plain tortilla chips.
Use a casserole dish with a cover. Spray dish with Pam. Alternate bread slices and cheese slices. (I also put mushrooms and chilies on top of cheese.) Pour melted butter over this. Beat eggs well. Add salt, pepper, mustard, milk, picante sauce, chilies and mushrooms. Pour this mixture over bread and cheese. Cover and refrigerate for 4 hours. (Can be made ahead and refrigerated for 2 days prior to baking.) Cook covered for 30 minutes at 350°. Uncover and bake an additional 30 minutes.
Heat oven to 325°. Grease and flour a 10-inch tube pan or 12 cup Bundt pan. In large mixer bowl, cream butter. Gradually add sugar, beat until light and fluffy. Add eggs, one at a time, and flavorings. Sift together flour, salt and soda. Add to creamed mixture alternately with sour cream. Pour batter into prepared pan and bake 1 hour and 15 minutes or until a wooden pick inserted in cake comes out clean. Cool about 15 minutes in pan.
Wash vegetables; slice and remove seeds from peppers. Cook until celery is tender, then press through a fine sieve or pureeing device. Boil rapidly for about 30 minutes to evaporate some of the liquid. Add vinegar, sugar and spices. Cook, stirring occasionally, until mixture is thickened. Fill hot, sterilized jars and seal at once. This makes 3 to 4 pints of ketchup.
Mix by hand and put in jars. Makes 2 quarts. Cover with lids (not sealed) and tighten and then loosen a little. Pickles will work a little so it needs a little "working" space! Refrigerate. Will keep up to a year.
Melt shortening in a large kettle. Add meat and onion. Brown slowly, stirring with a fork to break up meat. Add remaining ingredients. Mix well. Bring to a boil. Cover. Reduce heat. Simmer for 1 1/2 hours.
Combine all ingredients, except apples and pecans, mix well. Fold in fruit and nuts. Bake in well greased tube or bundt pan at 350 degrees for approximately 55 minutes. Cool in pan. May serve with whipped cream.
Freeze pineapple juice. Take out 1 1/2 to 2 hours before serving time and partially thaw. Put in a large container and mash up. Add lemonade and orange juice, mixed with water as directed on cans. Add ginger ale. Stir and serve.
Cook pasta according to package directions. Drain and set aside. Run water over broccoli to thaw.
Cook hash browns according to directions. Beat desired amount of eggs with 2 teaspoons water, then pour over potatoes. Cook eggs, turning 1 to 3 times. When eggs are done, put cheese on top. Cover pan to melt cheese. Cook in 12 x 14-inch skillet. Five eggs will serve 4 people, 4 to 6 ounce portions.
Toast cracked wheat and coconut by stirring constantly in a dry pan over medium heat for several minutes, until lightly browned. Place in a saucepan andd remaining ingredients. Bring to a boil. Reduce heat and simmer for 45 minutes. Sprinkle with chopped nut, if desired.
Mix all ingredients in a saucepan and simmer on low for about 20 to 30 minutes. Store in refrigerator.
Layer peeled and sliced potatoes in a 9-inch pan. Mix margarine, flour, brown sugar and water. Make a hot syrup and pour over potatoes. Bake at 400° for 45 minutes.
Mix thoroughly and bake 16 to 20 minutes at 375° in a 10 x 14-inch pan. When cool, cut into squares.
Spray pan with Pam. Slice onion in bottom of pan. Wash; salt and pepper the roast. Lay roast on onion in pan. Cover roast with the undiluted soup. Cover pan with aluminum foil. Cook in a 300° oven for 3 hours. This will make its own gravy.
Wash cucumbers and pack in jars. To each quart jar add 1/2 bunch dill or more, 1 garlic button and 1 small onion. Let vinegar, water and salt come to a boil; pour over cucumbers. Seal.
Combine pears and water in a large Dutch oven. Cover and cook over medium-low heat 40 minutes or until pears are soft, stirring occasionally. Drain. Press pears through a sieve or food mill; measure 1 quart of puree. Combine 1 quart puree with remaining ingredients in a Dutch oven. Cook over medium heat, stirring frequently, 15 minutes or until mixture thickens. Remove from heat; skim off foam. Quickly pour hot pear mixture into hot sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 10 minutes. Yield: 2 pints.
Combine the first 4 ingredients for 6 minutes (sugar, salt, butter and evaporated milk). Bring to a boil. Keep at a rolling boil over medium heat. Do not stir. Have a metal or glass bowl ready with the chocolate chips, chocolate squares and Fluff. Pour boiling syrup over this and stir until chocolate is melted. Stir in vanilla and nuts. Pour into buttered 9 x 13 pan. Cool slightly, then place in refrigerator to chill and become firm. Cut into squares with sharp knife.
Mix oleo, sugar, flour and meal. Add beaten eggs, add other ingredients and pour into unbaked pie shell. Bake at 350 degrees until it does not shake.
Cook beets. Slip off skins and julienne. Julienne carrots or parsnips. Cook to desired tenderness. Melt butter and add to it a little orange juice.
Heat oven to 375°. Mix flour, sugar and cocoa. Add enough hot water to dry ingredients to wet it. Add egg yolks, milk, margarine (melted) and flavoring. Pour into uncooked pie crust and cook until firm, approximately 45 minutes.
Preheat oven to 375°. In small bowl, blend pepperoni, cheeses, oregano and egg. Roll apart crescent rolls into 8 rectangles (press perforations to seal). Spread mixture on each rectangle, making sure to cover to the edges. Starting at shorter side, roll up and seal. Cut each roll into 6 pieces.
Add boiling water to the starch and boil until thick. Remove from heat and stir in the soap; add food coloring.
Preheat oven to 350°. Spray Pam on bottom and sides of 9 x 13 baking dish. Cook turkey or beef until no longer pink, breaking up chunks to small crumbs. Add taco mix and water (see mix directions). Remove from heat. Add 1 cup of salsa.
Place skinned chicken breasts in 8-inch square baking dish that has been lightly oiled. Lightly salt and pepper. Place drained sauerkraut over chicken; top with cheese slices, one over each breast. Pour dressing evenly over the cheese. Cover with foil and bake in a 325° oven about 1 1/2 hours or until fork can be inserted in chicken with ease. Sprinkle with chopped parsley. Makes four servings. Baked potato skins can also be baked at the same time.
Combine first 2 ingredients in a 2 x 8 x 12-inch dish, mixing well. Layer with remaining ingredients in order listed. Serve with Tostitos.
Cook squash according to directions on the package; drain. Sliver raw carrots on coarse side of grader. Mix squash, carrots, pimentos, sour cream and undiluted soup in saucepan. In separate bowl mix herb stuffing and margarine. Line baking dish with half of herb stuffing mixture. Pour in squash mixture and top with remaining half of herb stuffing mixture. Salt and pepper to taste. Bake at 350° for 30 to 40 minutes. Yields 8 servings.
Brown ground beef, onion, green pepper and garlic; drain. Add undrained tomatoes, sauce, paste, undrained mushrooms, water and all spices. Bring to a boil; reduce heat. Cover and simmer for 30 minutes. Remove bay leaf and add cooked noodles.
Wash lentils and let soak overnight; drain. Saute onions, celery and garlic in olive oil. Put soaked lentils in large pot and fill with 2 quarts water. Add sauteed vegetables, carrots, tomatoes (chopped very coarsely) along with all the puree, oregano, salt, pepper, parsley and bay leaf.
Cream margarine, sugar and eggs together until light and fluffy. Sift together flour, soda, baking powder, salt, cinnamon and nutmeg. Stir into creamed mixture. Stir in oats, raisins and walnuts. Drop from a tablespoon 2 inches apart on lightly greased cookie sheet. Bake at 400° for about 8 to 10 minutes. Cool slightly and remove from pan.
Sift or mix together the flour, baking powder and salt. Cream the shortening and confectioners sugar. Blend in the almond extract and eggs. Measure milk and add alternately with dry ingredients to creamed mixture. (Begin and end with dry.) Fold in walnuts and cherries. Pour into well-greased and floured 10-inch tube pan. Cut gently through batter to break air bubbles. Bake at 350° for 60 to 65 minutes. Remove from oven and while still warm spread on top with butter and sprinkle with a mixture of cinnamon and sugar.
Combine seasonings with flour. Let margarine soften, mix in cheese and flour. If using an electric mixer, blend in flour on mixing speed. Mix the Rice Krispies in by hand. Place ball the size of marble on ungreased baking sheet and press with a fork (dipped in flour) to flatten. Bake at 350° for 10 to 15 minutes. Remove and let cool. Store in airtight container.
Blend all together with hands until well blended. Roll into small balls. Bake on ungreased cookie sheet at 350° for about 15 to 20 minutes or until done.
Combine butter or margarine, sugar and curry powder. Bring to a boil. Drain the fruit and arrange in a 2-quart baking dish (about 10 x 6 x 1 1/2-inch). Pour hot sauce over it. Garnish with cherries. Bake at 325° until it bubbles (about 30 to 40 minutes). Serve hot. Very good with poultry, ham and pork. Serves 8 to 10.
In a 2-cup casserole, slightly beat eggs. Add sugar and blend. Pour in milk and blend with salt and cinnamon. Add raisins and bread cubes. Dot with butter.
Layer half of cabbage, onions and green pepper. Sprinkle half of sugar over vegetables. Repeat. Let stand while making dressing.
Mix sugar and cornstarch; add vinegar and water from beets. Bring to a boil and simmer 5 minutes. Add beets and simmer 30 minutes. When ready to serve, bring to a boil and add butter. Serves 4.
Mix all ingredients together. Bake at 350 degrees for one hour. Makes a large bowl.
Grind cranberries in blender. Add marshmallows and sugar. Chill, covered, overnight. Add grapes, apples, walnuts and salt. Fold in chilled, whipped cream. Serves 8 to 10.
Drain beans and rinse with cold water several times. Let drain. Mix other ingredients in a large container. Pour in beans and mix. Let stand in the refrigerator 12 to 18 hours.
Mix all ingredients together and sprinkle with paprika. Serve with Triscuits crackers or corn chips.
Mix sugar and butter. Add eggs one at a time. Add flour and milk, starting and ending with flour. Bake 1 hour and 15 minutes at 325°.
Cook corn and lima beans in a small amount of boiling water for 12 minutes or until tender; drain and set aside. Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Saute chopped onion in bacon drippings until onion is tender; remove onion and set aside. Add flour to bacon drippings, stirring until smooth. Cook 1 minute, stirring constantly. Add tomatoes and rest of ingredients. Heat through.
Preheat oven to 375°. Combine first 4 ingredients and beat until stiff. Fold in remaining ingredients. Drop by teaspoonfuls on foil-covered cookie sheets. Turn oven off and leave cookies in oven overnight. Store in tins between wax paper. May be frozen.
Mix flour, margarine and cream cheese and refrigerate. Mix brown sugar, eggs, vanilla, salt and margarine. Cook over low heat. Watch closely as it burns easily. Add walnuts. Roll out dough 1/8-inch thick. Cut with a scalloped cookie cutter. Press into 1-inch muffin tin. Drop 1 teaspoon of filling into each cup about 3/4 full. They will swell. Bake at 325° for 20 to 25 minutes. Avoid overbrowning.
Mix together 3 cups of hot water, pineapple juice and lemon Jell-O. Stir until dissolved. Pour mixture in pan and refrigerate to cool, but not set firm, about 1 hour. Mix together lime Jell-O and 1.5 quarts of hot water. Stir until dissolved. Pour lime Jell-O mixture into a 13 x 9-inch cake pan; chill until firmly set. Mix together strawberry Jell-O and 1.5 quarts of hot water. Stir until dissolved. Allow mixture to cool. In a small mixing bowl, cream the cream cheese. Add whipped cream. To this mixture, add the cooled lemon Jell-O mix and whip until blended thoroughly. Pour the lemon mixture on top of the set lime Jell-O. Refrigerate until firm. Pour strawberry Jell-O on top of the lemon mixture and let set again, until firm.
Heat oil in a large skillet. Add onion and garlic. Saute 3 minutes. Add tomatoes and remaining ingredients. Stir well and bring to a boil. Reduce heat to medium-low and cook 10 minutes or until reduced to 4 cups. Keep in freezer for quick pasta dishes.
Arrange pasta in skillet. Top with chicken (undrained), frozen peas, carrots and sliced onion. Pour on broth. Sprinkle with tarragon. Bring to boil. Reduce heat; cover and simmer 15 to 20 minutes.
Mix all ingredients and pour into pie crust. Cook in 375° oven for about 1 hour.
Thoroughly cream shortening and sugar. Add eggs; beat well. Add flour, sifted with salt, baking powder, soda and cocoa alternately with milk and vanilla. Add coffee; mix well. Fill greased cupcake pans 2/3 full. Bake at 375° for 20 minutes.
Melt margarine and stir in pretzels and sugar. Press gently into a 10 x 15-inch pan. Bake at 400° for 8 minutes (do not overbake). Cool.
Mix pudding according to directions. Add eagle brand milk. Put in refrigerator for 5 to 10 minutes until set. While waiting for mixture to set, beat heavy whipping cream (use a mixer) until a soft peek. Fold in to pudding mixture. Start layering in a 2 qt. dish; putting pudding mixture first, then cookies and bananas. Refrigerate overnight so cookies get soft.
Scald milk with margarine. Add with all remaining ingredients to bread and stir lightly. Bake at 350° until firm.
Cream sugar and oleo. Add eggs, one at a time. Sift flour, cocoa and salt. Add sugar. Add vanilla and nuts. Bake at 350° for 30 minutes. Remove from oven and spread with Marshmallow Creme while hot. Cool 30 minutes and ice.
Beat lemonade concentrate in large bowl about 30 seconds. Gradually spoon in ice cream, blending well. Gently stir whipped topping until smooth. Freeze, if necessary, until mixture will mound. Spoon into crust. Freeze at least 4 hours or until firm. Let stand at room temperature or in refrigerator about 30 minutes or until pie can be easily cut. Garnish with strawberries. Makes 8 to 10 servings.
Core the apples and peel them if you like. (We prefer the added texture of the peels, but peeled apples look more sophisticated.) Cut the apples crosswise into 1/4-inch thick slices. Melt about 2 tablespoons of the butter in a skillet and add a single layer of apple slices. Raise the heat and saute the slices, turning occasionally, until browned, about 5 minutes. With a slotted spoon, transfer apples to a bowl. Repeat with more butter and another batch of apples until all have been cooked.
Cut off top of loaf of bread and hollow out, forming a crust shell. Tear enough bread for 2 cups; set aside. Brown beef and oil; add green pepper, Worcestershire sauce and cheese soup. Simmer 5 minutes. Stir in bread crumbs. Fill in bread crust. Place American cheese slices diagonally on top. Bake 5 to 10 minutes or until cheese melts.
Mix the cream of mushroom soup and milk together. Add all other ingredients. Pour into 9 x 13-inch pan. Cover and place in fridge overnight (12 hours). Before baking, sprinkle buttered bread crumbs on top. Bake, uncovered, 1 1/2 hours at 350°. Grease the pan before adding ingredients.
Mix cream cheese with 1/2 tablespoon Worcestershire sauce and a little lemon juice. Spread in bottom of pie plate. Pick shells from large can of backfin crabmeat. Spread over cream cheese. Sprinkle with lemon juice. Mix Heinz chili sauce, 1 teaspoon Worcestershire, horseradish and lemon juice and pour over crab. Serve with Ritz crackers.
Mix ingredients in large bowl. Pour into a 10 x 14-inch pan. Top with cheese crackers and melted butter. Bake 45 minutes at 350°.
Cook rice as directed. Set aside to drain. Put veggies in skillet with small amount of oil. Stir fry. Add 3 tablespoons soy sauce. Add rice. Stir fry until hot. Ready to eat.
Ice Cream Maker Method: Mix and pour into ice cream freezer container. Freeze according to manufacturer's instructions. Store leftovers in freezer.
Mix 1 cup of flour, baking powder and butter; add egg and milk. Mix. Press into greased pie pan. Arrange rhubarb in pie shell Sprinkle with Jell-O.
Mix all with flour. May have to add a little more flour but make a soft dough. Knead real good. Put in a greased bowl. Let rise until double in bulk, about 1 hour. Work down and make into rolls. Makes 1 1/2 dozen.
Add cup of boiling water to package of jello. Mix until dissolved. Add package of frozen berries; stir until thawed. Add the applesauce and stir well. Pour into a 9 x 9-inch pan. Chill in refrigerator until set. For the topping, fold in 1 cup of marshmallows into 1 cup of sour cream or Cool Whip and spread over the set jello.
Heat butter and cream. Do not boil. Mound pasta in warm buttered bowl and pour on cream; sprinkle generously with cheese and toss thoroughly but lightly. Season to taste.
In 2-quart saucepan stir together 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium heat and boil one minute. Remove from heat. Stir in next 3 ingredients, cool. Turn into pastry shell. In small bowl with mixer at high speed beat egg whites until foamy. Gradually beat in 1/3 cup sugar; continue beating until stiff peaks form. Spread some meringue around edge of filling first, touching crust all around, then fill in center. Bake in 350° oven for 15 to 20 minutes or until lightly browned. Cool. Serves 6 to 8.
Two days before using, make sauce: Brown onions in bottom of a large Dutch oven. Add meat and brown. Stir occasionally to break it up well. Add salt, pepper, lots of oregano, garlic powder, 3 cans of tomato paste and can of puree. Add 1 teaspoon of sugar. Cover. Simmer 2 to 3 hours, stirring every 30 minutes or so and taste to season. When done, put in a large airtight container. Store in refrigerator at least 24 hours before using.
Blend margarine, sugar and egg. Then add pumpkin and vanilla. Sift flour, cinnamon, baking powder, soda and salt. Add walnuts. Drop with spoon on greased cookie sheet. Bake at 350° for almost 12 minutes.
Cook corn, tomatoes, carrots and butter beans. Mix all ingredients and heat good. Put in jars and seal. Cook in pressure canner at 10 pounds for 10 to 15 minutes.
Cook chicken in water with onion. Remove chicken; drain and set onions aside. Chop chicken; salt and pepper to taste. Combine chicken, onion and mayonnaise to taste. Add celery, lemon juice, pimento, eggs and soup. Put into casserole dish. Top with almonds, potato chips and cheese. Bake at 350° until bubbly.
While grits are still hot, add cheeses and margarine. Allow to cool; add eggs and milk. Pour into baking dish. Bake at 325° for 30 to 45 minutes. This dish can be made ahead of time, frozen and reheated. Serves 6 to 8.
Sift and measure the flour. Cut the butter into the flour. Break the egg into a measuring cup, then add enough water to come up to the 3/4 cup line. Add to the flour; mix lightly with a fork. Drop by tablespoonfuls over boiling meat and broth or into well-greased steamer placed over boiling water. Cook for 15 to 20 minutes, or until dumplings are tender.
Combine oil, sugar and eggs; beat at medium speed for 3 minutes. Combine dry ingredients and add to mixture. Fold in pecans and apples. Bake in greased and floured tube pan at 325° for 1 hour and 20 minutes, or until cake is done.
Dust apples, raisins and nuts with some of the flour; set aside. Blend oil, sugar and slightly beaten eggs; set aside. Sift together flour, salt and soda; add to egg mixture and add vanilla. Fold in coated apples, nuts and raisins; pour into a 10-inch greased tube pan. Bake in 350° oven for 1 hour and 15 minutes.
Heat oven to 250°. Grease two 9 x 13-inch pan. Heat brown sugar, margarine, corn syrup and salt in a 2-quart saucepan over medium heat, stirring constantly until bubbly around edges. Cook, uncovered, stirring occasionally for 2 minutes longer. Remove from heat; stir in baking soda until foamy and light colored. Pour over cereal, peanuts and raisins in greased 4-quart bowl. Stir until mixture is coated. Spread evenly in pans. Bake 15 minutes. Stir. Let stand just until cool, about 10 minutes. Loosen mixture with metal spatula. Let stand until firm, about 30 minutes. Break into bite size pieces. Makes about 10 cups of snack.
Make the crust with butter and cracker crumbs. Put into an 8-inch square pan. Chill.
Mix jello and sugar with 3 cups boiling water. Stir until dissolved. Add remaining ingredients. Put in freezer. Stir after about 3 hours and every hour thereafter until it is slushy.
Dissolve jello into boiling water. Add sugar and dissolve. Add cold water, pineapple juice and lemon juice. Pour into clean milk or apple juice jugs and chill well or start to freeze.
Beat eggs and mix with flour, salt, cinnamon, soda, vanilla, nuts, sugar, oil, bananas (not mashed) and pineapple. Do not beat. Stir until blended. Pour into greased and floured pan (9 x 13-inch). Bake at 350° for 40 minutes.
Cook butter and sugar on medium heat, stirring frequently, until temperature reaches 290° on candy thermometer. Pour onto greased cookie sheet with sides. Spread out.
Mix the tomato soup, brown sugar and vinegar together well. Bake meat until it has about 20 minutes left. Pour the barbecue sauce on the meat and continue to bake uncovered until the meat is done. This is great on pork chops, some cuts of beef and a great way to dress up leftover meat.