HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat the egg white and water; add spices and sugar. Mix thoroughly. Add pecan halves and mix gently until all are coated. Spread on a cookie sheet. Bake at 250° for 1 hour, stirring occasionally.
Place meat on a cutting board and cover with seasoned flour and pound with meat hammer. Turn steak several times, pounding until all the flour is taken up by the meat. Brown on both sides in drippings. Add tomatoes and onions, cover pan and cook to boiling. Reduce heat and simmer about 2 hours or until meat is tender. Top with green pepper the last 10 minutes of cooking. Place meat on platter. Blend cornstarch and water and stir into liquid; cook until slightly thickened. Serve with rice while hot.
Grease Bundt pan. Distribute walnuts or pecans over the bottom. Arrange frozen bread dough rolls in pan. Sprinkle butterscotch pudding over rolls. Melt butter and mix brown sugar and cinnamon. Drizzle mixture over rolls and pudding. Cover with wax paper and let rolls thaw and rise overnight. Bake in the morning at 350° for 30 minutes. Immediately invert onto serving plate.
Put milk and marshmallows in double boiler. Melt marshmallows and pour over the following: pecans, raisins, coconut and vanilla wafers. Mash vanilla wafers real fine. Put all in large pan. Mix well. Pack in cake pan.
Mix jello and pineapple (juice and all) in saucepan. Heat to simmer. Mix sugar, apricots and softened cream cheese with pineapple and jello. When well blended, put in refrigerator and chill a bit. Fold in Cool Whip. Let chill for several hours.
Fry bacon until brown. Add onions and green pepper and cook until limp. Add squash, cornmeal and flour mixture, crumbs, eggs, sage and salt and pepper. Mix well. Pour into buttered casserole dish. Dot with butter. Bake 15 minutes at 425° or until brown.
Combine flour, baking powder and salt. Cut in shortening until it feels like cornmeal. Stir in cheese. Add milk; blend just to combine ingredients. Roll out dough on floured surface. Cut with cutters and place on greased sheet. Bake at 400° for 12 to 15 minutes. Makes 18 biscuits.
Melt butter and brown rice. Remove to 1 1/2-quart casserole dish and pour remaining ingredients. Add salt to taste. Cover and bake at 350° for 1 hour.
Season ground beef to your liking. Roll into bite size meat balls. Roll meat balls in flour. Cut vegetables in bite size pieces and place in baking dish. Cover vegetables with V-8 juice. Place floured meat balls on top. Cover and bake until vegetables are tender. Bake at 325° for about 1 hour.
Spread hash browns in pan. When they thaw, mix the other ingredients in a separate bowl. Pour over potatoes and top with butter and bread crumbs. Bake at 350° for 1 hour.
Mix all ingredients together. Let set for 6 hours or overnight. Serve with raw vegetables or rye crackers or hollow out center of pumpernickel bread and use remaining bread for dipping.
Cut elephant into bite size pieces. This should take about 2 months. Cover with brown gravy and cook over a kerosene fire about 4 weeks at 450°. If more than 3,800 people are present, add the rabbits. Do this only if necessary as most people do not like to find "hare" in their stew.
Beat egg whites to soft peaks. Mix all other ingredients together and fold in beaten egg whites. Cook on waffle iron.
Drain and mash shrimp with a fork. In a double boiler, cream tomato soup and cream cheese. In a large bowl, mix celery, onions, shrimp and mayonnaise. Mix well. Add soup mixture. Add 2 or 3 dashes Worcestershire sauce and red pepper to taste. Stir well. Pour into well-greased mold and chill for 3 to 4 hours (preferably overnight). Serve with crackers.
Stir boiling water into gelatin in medium bowl for 2 minutes or until completely dissolved. Measure one cup into small bowl; stir in cold water. Refrigerate for 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites).
Mix Jell-O and 1 1/2 cups water. Bring to a boil. Add cornstarch mixed with 1/2 cup cold water to Jell-O and stir until it becomes clear and mixed well. Set aside and let cool.
Combine all ingredients, except snow peas, mixing well. Chill. Trim ends from snow peas. Using a sharp knife, carefully slit one side of each pod. Spoon crab mixture into a decorating bag fitted with a tip with a large opening. Pipe crab mixture into each snow pea. Cover and chill. Yield: 2 1/2 dozen.
Cook beans until done. Drain off water. Add all other ingredients. Cook for 30 minutes.
In large bowl mix pineapple and sprinkle the powdered pudding on top. Let sit for about 3 minutes then combine nuts and coconut and fold into mixture. Blend in whipped topping and marshmallows and refrigerate for at least 2 hours before serving. It serves 12 or more.
Combine all ingredients in saucepan. Heat to boiling. Let simmer 30 minutes. Makes enough for basting 4 pounds loin back ribs.
Preheat oven to 450°. In medium bowl, combine flour, sugar, baking powder, rind (if desired) and salt. Cut in shortening until mixture is crumbly. In a medium bowl, combine milk, egg and vanilla. Add to dry ingredients, stirring just until moistened. Spread into 2 greased 8 or 9-inch round layer cake pans. Bake for 10 minutes or until golden brown. Remove from pans. Cool completely.
In a large mixing bowl, add 2 boxes of sugar and water; blend at low speed and work up to high speed. Scrape bowl sides often. Add salt and flavorings. Beat in Crisco, a little at a time, until all of it has been added. Gradually add the last pound of sugar. If the icing is too soft, add more sugar a little at a time. If it is too stiff, add water a few drops at a time.
Saute celery, green onion, parsley, bell pepper, onion and okra in butter and water until tender. Add tomatoes, tomato juice, soup, mushrooms, rice and shrimp. Stir and simmer until well blended. Add spices and stir. Simmer 5 more minutes.
Mix these ingredients together in a casserole dish. Add cheese on top and bake at 350° for 30 minutes.
Mix sugar and salad dressing. Add cold water then dry ingredients; add vanilla. Bake at 375° for 35 to 45 minutes.
Mix in a bowl the sour cream and package of taco mix. In a bowl or deep dish plate, layer bean dip, then pour over sour cream and taco mix mixture. Shred lettuce and put on next. Next, chop onion and also layer that. Apply avocado dip. Top that with grated cheese. Apply chopped olives and then garnish with some chopped tomatoes.
Coarsely shred the potatoes. Add cheese and melted butter. Add onions, salt, pepper and sour cream. Top with melted butter. Bake in a 350° oven until heated through.
Thoroughly mix the ground round, eggs, bread crumbs, ketchup, Accent, water and soup mix. Put into loaf pan, cover with strips of bacon, if desired. Pour tomato sauce over top. Bake 1 hour at 350°. Serves 6.
Melt oleo and peanut butter. Mix in sugar. Press into 13 x 9-inch pan. Melt Hershey bars and pour mixture on top. Let cool at room temperature. Slice.
Heat oven to 375°. Combine butter flavor Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed until creamy. Beat egg into creamed mixture. Combine flour, salt and baking soda and mix into creamed mixture until just blended. Stir in chocolate chips. Drop 1 teaspoonful of dough about 2 inches apart onto ungreased cookie sheet.
Spread roll dough in 9 x 13-inch pan. Bake per package directions and cool. Spread with cream cheese. Cover with vegetables and sprinkle with seasoned salt. Add alfalfa sprouts and cheese. Pat down. When cool, cut into squares and serve.
Heat oven to 350°. In large bowl, mix beef, cornflakes, parsley flakes, eggs, soy sauce, pepper, garlic powder, ketchup and onion. Make meatballs the size of walnuts. In another pan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook over moderate heat; stir occasionally until smooth and cranberry sauce is melted. Pour over meatballs in baking dish. Bake uncovered 30 minutes. Makes 60 meatballs.
Brown bulk turkey sausage in large Dutch oven or stewpot. Stir to crumble. Drain any excess fat. Stir in remaining ingredients; bring to a boil. Cover, reduce heat and simmer for 1 hour. Remove bay leaf before serving. Yields 3 quarts.
Combine melted butter and dry cake mix. Reserve 1 1/2 cups of this. Put remaining crumb mixture into ungreased 13 x 9 x 2-inch pan. Top that with combined peanut butter and Marshmallow Creme and spread evenly. Crumble remaining 1 1/2 cups over. Bake 20 minutes at 350°.
Fry chicken breasts in large skillet until done. Pour sauce in baking pan. Place chicken in sauce. Sprinkle Parmesan cheese over chicken. Bake 1 hour at 350°. Place Mozzarella cheese on chicken and return to oven until cheese melts.
In a large bowl, combine unflavored gelatine and flavored gelatine; add boiling water and stir until gelatine is completely dissolved. Add cream; stir well. Pour into shallow baking dish about 9 x 13-inches; chill until firm.
Cook rice in water. Add sugar, salt and milk. Cook until soft. Set aside. Mix together marshmallows and pineapple. Mix rice mixture and marshmallow mixture together. Whip the whipping cream and add to mixture. Chill thoroughly before serving. Good with angel food cake or nut bread. This is an old recipe, but very good.
Mix corn and eggs together. Add flour, salt and pepper. Slowly add milk, then butter. Pour mixture into a buttered 2-quart casserole. Set in a pan of water and bake 1 hour and 20 minutes at 325°.
Brown meat in a little oil on stove or bake meatballs in oven, pouring off grease. After adding roux, add meat. (For meatball stew, cook down somewhat before adding meatballs, then season to taste and turn fire down to medium-low; cover and cook 30 minutes.) Cook until meat is tender. Serve over rice.
Grease 9 x 13-inch pan. Heat oven to 350°. Blend ingredients together. Bake 50 to 60 minutes. Let cool and serve.
Preheat oven to 400°. Spray a 9 x 12 glass ovenproof baking dish with non-stick cooking spray, such as PAM. Place sweet potato pieces in dish. Pour corn syrup and honey over potatoes; sprinkle sugar over potatoes. Dissolve cornstarch in 1/4 c. water. Melt butter in small saucepan; add orange juice and bring to boil. Slowly stir cornstarch into mixture until slightly thickened. Pour over sweet potatoes. Lightly sprinkle nutmeg over potatoes. Cover loosely with foil and bake about 1 to 1 1/2 hours or until potatoes are tender. Remove foil, top with marshmallows if desired. Cook until marshmallows are brown and slightly melted.
Sift flour, salt, cloves and cinnamon together. Combine oil, sugar and eggs; beat until blended. Beat in plums. Add flour mixture; mix well. Fold in nuts. Turn batter into a greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes.
Wash and pat dry chicken. Roll in flour. Put in 350 degree skillet with the skin side down. Fry till brown, turn and add salt. Put lid on skillet and fry until other side is brown. Fry about 1/2 hour. During the last 11 minutes remove the lid and let the chicken cook with the skin side up.
Cream together sugar, shortening and butter until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla and lemon or orange extract. Stir together flour and baking soda. Add to creamed mixture alternately with buttermilk. Pour into greased and floured 10-inch tube pan or Bundt pan. Bake 1 hour and 15 minutes. Cool in pan 10 minutes; remove from pan and cool on rack. Freezes beautifully!
Melt oleo. Stir in garlic, onion, pepper and flour. Cook until tender. Combine tomatoes and paste with water. Add this, plus remaining ingredients (except shrimp and rice). Simmer 45 minutes. Cool. Add shrimp and simmer, covered, 5 minutes or until shrimp are pink and tender. Serve over rice.
Combine sugar and milk in saucepan and boil until a soft ball is formed. Remove from heat and add remaining ingredients. Beat until creamy. Pour into buttered dish. Allow to cool completely and cut into squares.
Cream together butter, sugar and Karo. Add vanilla, eggs and coconut. Pour into pie crust. Bake at 350° for 45 to 50 minutes.
Combine rice, seasoning package, mushroom soup and milk. Spread in bottom of 9 x 13 pan that has been well-greased. Cover with chicken, then sprinkle onion soup mix on top. Cover tightly with foil. Bake 2 hours at 350°.
Prepare meat and taco mix by package directions. Line large broiling pan with foil. Spread chips on pan. Heat chili and pour onto chips. Pour hot taco mixture on top of chili; spread evenly. Top with sliced cheese. Bake in oven at 400° until cheese is melted. Serve hot.
In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth. Simmer until potatoes are tender; stir in milk and seasonings. Heat through. Add cheese, stirring until melted. Garnish.
Dissolve Jell-O in hot water. Stir to dissolve. Add blueberries with syrup and pineapple with juice. Refrigerate until almost set. Whip the cream and fold into Jell-O along with pecans. Refrigerate until serving time.
Soak beans overnight. Drain and add 8 cups cold water. Cover and simmer 1 1/2 hours. Add remaining ingredients and simmer until beans and vegetables are tender. Serve with dollops of sour cream.
Brown hamburger and onion. In a saucepan, add all other ingredients. Then add brown hamburger and onions and simmer until all liquid is reduced to a Sloppy Joe mixture.
Beat eggs, add melted oleo and other ingredients. Pour into a 9-inch deep unbaked pie crust. Bake at 350° for about 1 hour.
Place fillets in single layer on well-greased baking platter. Brush with lemon juice. Combine remaining ingredients. Broil fish 4 inches from source of heat for 6 minutes or until fish flakes easily when tested with a fork. Remove from heat and spread with cheese mixture. Broil 2 more minutes or until browned lightly. Makes 6 servings.
Brown ground meat in skillet with onion and green pepper. Salt and pepper. Generously use Worcestershire and Tabasco sauces, stirring well. Add drained corn to skillet and stir. Add tomato sauce; stir and lower heat to simmer. Cook spaghetti according to directions, adding 1 tablespoon Wesson oil to keep from boiling over. Drain spaghetti; mix thoroughly with meat mixture. Place into a large Dutch oven. Mix in 1 cup of grated cheese. Top with 1 cup of grated cheese. Bake for 20 to 25 minutes at 350°.
Mix together Jell-O, water, salt and vinegar. Chill. Beat in Miracle Whip, celery, sweet pickle, pimento, shrimp and onion. Chill until set. Serve on lettuce with Cheddar cheese grated on top.
Microwave pie shell for 2 minutes on High; turn dish and cook 2 minutes more. (Prick pie shell with a fork before cooking.)
Put eggs and sour cream in blender until well mixed. Pour into 9 x 13-inch greased glass pan and bake at 350° for 6 to 10 minutes or until set. Brown sausage, add salt, pepper and onion. Drizzle taco sauce over eggs. Cover eggs with sausage and cheeses. Heat in oven until cheese is melted through.
Arrange tomato and onion slices in a shallow container and any other vegetable you would like to put in. Combine oil, vinegar and garlic powder. Stir well and pour over vegetables; stir until well coated and sprinkle with salt and pepper. Cover and refrigerate for 10 minutes or overnight.
In a 13 x 9-inch baking pan, pour cherry pie filling, then crushed pineapple. Sprinkle dry cake mix on top of fruit. Melt butter and pour on top of cake mixture. Top with chopped nuts. Bake at 350° for 30 to 40 minutes. You may cover with foil loosely to avoid nuts getting too brown.
Butter bottom and sides of 9 x 13-inch glass baking dish. Season potatoes with Tony's. Lay potatoes on bottom of baking dish. Spread one can of mushroom soup over potatoes. Lay pork chops on potatoes; sprinkle onions and bell pepper on top of meat. Mix second can of soup with water; pour over meat. Bake at 350° for 1 1/2 hours to 1 hour and 45 minutes.
Buy ham and Swiss cheese. Cut to fit into brown ready to serve biscuits (24 to pack). Mix remaining ingredients. Mix and spread on top and bottom of biscuits. Put ham and cheese in the middle. Bake until cheese melts and serve.
In 3-quart saucepan, saute onion, celery and potatoes in oil 5 minutes or until onion is tender. Stir in cabbage; cover and cook over moderate heat, stirring occasionally, 10 minutes or until cabbage cooks down and is crisp-tender. Add remaining ingredients, except beans. Cover and simmer, stirring occasionally, 20 minutes or until potatoes and cabbage are tender. Stir in beans; cook 10 minutes longer for beans to heat through and flavors to blend. Makes 4 generous servings.
Combine first 2 ingredients in a large skillet and cook until meat is browned; drain. Add beans, sauce and taco mix. Stir well. Cook over medium heat until thoroughly heated. Spoon into baking dish and sprinkle with cheese. Bake at 400° until cheese melts. Serve with tortilla chips.
Melt butter in heavy saucepan. Wash all grit off oysters. Put into hot butter and simmer a few minutes. Add salt and pepper to taste. Add a pint of milk; bring to a near boil. Boil and serve at once with oyster crackers.
Put veggies in food processor. Then saut them in about 1/2 stick butter until clear. Add soups and broth, then add chunks of Velveeta and cook until melted and bubbly.
Use mini cupcake pan. Spray with shortening. Slice cold dough and fit into pan. Bake for 15 minutes at 350°. Take cookies out of oven and quickly push one candy into each cookie until it melts. Let cool and remove from pan.
Trim all fat from meat. Put all ingredients into crock-pot and mix thoroughly. Cover and cook on low for 8 to 10 hours.
Trim crust from bread and crumble. Mix bread and cheese and spread in bottom of greased 7 1/2 x 12 1/2-inch baking dish. Beat eggs and milk together and stir in salt, pepper and mustard. Pour over bread and cheese. Lay bacon on top and refrigerate overnight. Bake, uncovered, at 350° for 50 to 55 minutes. Serve immediately.
Brown beef on both sides. Put one slice of beef in roaster. Put half of green pepper on first slice. Add salt and pepper. Put second slice on top and add rest of green pepper. Put sliced onions on top of all that. Add tomatoes, tomato sauce and beef stock or bouillon. Put bay leaves, celery leaves, parsley and thyme in cheesecloth or soup spice holder. Cover tightly. Bake at 350° for 2 to 2 1/2 hours.
Cook to medium heat until mixture boils. Simmer 1 to 2 minutes. Stir liqueur with. Serve warm or chilled. Makes 4 to 5 servings.
In 1 quart pan boil water and 1 tablespoon salt. Bring to boil; add macaroni. Cook until tender. In 2-quart casserole bowl dice margarine in the bottom of the bowl. Drain macaroni and pour in the bowl with margarine. Then put the cheese on top of the macaroni. Put in microwave for 3 minutes to melt cheese.
Cream butter and sugar. Add eggs, one at a time, beating well after each one. Add flour and cream alternately. Grease and flour a tube pan. Put in cold oven. Bake at 300° for 1 hour and 20 minutes. Serves 16.
Mix all ingredients in saucepan. Cook for 7 minutes on gas burner or 6 minutes on electric burner. Add 1 teaspoon vanilla.
Brush beaten egg white onto crust and bake at 375° about 5 minutes sealing the bottom of crust. Cool. Dissolve coffee in warm water until clear and cool. Blend into soft ice cream, fold in the Cool Whip. Fill and freeze. May be garnished with strawberries.
Heat oven to 375°. In large bowl, combine cake mix, oil and eggs; stir by hand until thoroughly moistened. Stir in sprinkles from cake mix. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten to 1/4-inch with bottom of glass dipped in flour. Bake 6 to 8 minutes until light golden brown. Cool 1 minute and remove from cookie sheet. Spread frosting over warm cookies. Makes 3 dozen.
Cut chicken into serving pieces. Into moderately hot fat, put onions and stir constantly for 3 minutes or until a light golden color. Add paprika and stir 1 minute. Add cut up chicken, salt and 1/2 cup cold water. Bring to a boil, lower flame, cover pan and cook 1/2 hour, stirring occasionally. Add 3 cups water; cover and simmer slowly 1 1/2 hours or until tender. Add chopped pepper and simmer another 1/2 hour. When chicken is fully cooked, prepare a smooth mixture of flour and 1/2 cup water; add to chicken, stirring while combining and bring to a boil. Add 1/2 pint sour cream. Bring only up to a boiling point. Serve with dumplings.
Add squash, salt and sugar to water in saucepan; cook for 20 minutes or until tender, then drain in a colander. Return squash to saucepan, add butter and mash with a potato masher. Blend in sour cream, cheese and pepper. Turn into baking dish, top with crumbs. Bake in a 350° oven for 20 minutes or until bubbly and crumbs are browned. Yields 6.
Dissolve lemon Jell-O in boiling water. Add 1 cup sugar, juice and grated rind of lemon. Mix well. Cool until thickened. Whip can of chilled evaporated milk. Add lemon mixture; mix well. Pour into two graham cracker pie shells (or make a graham cracker mixture and put into a 9 x 12-inch glass dish with graham cracker crumbs).
Beat eggs. Add sugar. Beat until smooth. Add flour, salt and baking powder. Stir in dates, nuts and vanilla. Mix well. Put in greased small loaf pan. Bake at 275° for about 1 1/2 hours. Cool completely before turning out.
Put buttered bread in a buttered baking dish. Cook sausage until brown, stirring until crumbled. Drain and spoon over bread slices. Sprinkle cheese over meat. Combine eggs, salt and cream in a bowl. Mix well and pour over cheese. Refrigerate overnight. Remove from refrigerator 15 minutes before baking. Heat oven to 350° and bake, uncovered, for 45 minutes or until set.
Brown ground meat. Boil twists; drain. Add meats, twists and sauces together. Layer with cheese and pepperoni. Bake at 350° for 40 minutes.
Crush Snackwell graham snacks. In a large bowl, blend graham crackers, sugar, Nestle Quik and liquid Butter Buds. Press the mixture onto a deep dish pie pan that has been sprayed with nonfat vegetable cooking spray (Pam). Pour softened frozen ice cream or yogurt into crust. Place in freezer for 1 hour. Once the ice cream has hardened, spread the fudge topping on top of it. Place in freezer until you are ready to serve. You might take it out of freezer about 10 minutes before serving so it will be easier to cut. Yields 10 servings.
Trim fat from meat and tenderize. Cut into thin slices on diagonal across grain. Heat 3 tablespoons oil in a large skillet until hot. Quickly brown beef, over high heat, stirring rapidly, for 3 to 4 minutes. Remove to platter with drippings.
Mix rhubarb, egg, sugar and flour; put in a buttered casserole. Add butter, brown sugar and flour; mix and sprinkle on top. Bake 35 to 40 minutes at 350°.
Grease 9 x 12-inch baking dish. Mix all ingredients together; spread into crust. Bake until golden brown, about 30 minutes at 350°.
Slice (Julian style) beef into thin strips and saute in 1 tablespoon olive oil. Add 1 tablespoon olive oil, cabbage, cilantro and mushrooms. Continue to saute for 3 to 5 minutes. Fill heated soft tortillas with mixture. Add carrots, sour cream and salsa. Roll up and enjoy.
Cream shortening and sugar. Add eggs and applesauce; blend well. Sift and add dry ingredients; fold in nuts and raisins. Chill dough at least 1 hour. Drop by teaspoon on greased cookie sheet. Bake 15 minutes at 400°.
Cook 1/2 cup sugar in water for 5 minutes. Pour into a square pan. Top with marshmallows. Cream shortening and 1/2 cup sugar. Add vanilla. Add dry ingredients alternately with milk. Add nuts. Drop mixture over marshmallows. Mix in pan with spoon. Cover. Bake at 350° about 45 minutes.
Place meat in bowl with all ingredients. Cover. Mix until meat is covered. Chill in refrigerator 4 hours. Cook on grill.
Cream butter and sugar with electric mixer; add salt and vanilla. Melt chocolate and add it to creamed mixture. Add 1 egg and beat at high speed for 3 minutes. Add 1 more egg and beat an additional 5 minutes. Scrape sides of bowl occasionally. Pour into any type pie crust, regular, graham or Oreo cookie. Top with Cool Whip and shredded chocolate or chopped pecans. Refrigerate 2 hours before serving.