HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake potatoes and peel. Combine with bouillon and water in blender. Add onion, parsley, cheese and flour; blend and pour into saucepan. Add evaporated milk, salt and pepper. Heat until thick, 3 minutes.
Drain salmon, reserving 2 tablespoons liquid; flake. Combine all ingredients, except flour and oil; mix well. Shape into 6 patties. Coat with flour, if desired. Pan-fry on both sides in oil until golden brown. Makes 6 servings.
Combine all ingredients, mixing well. Store in airtight container. Yields 3 cups of mix (equal to about 9 cans of soup).
Beat eggs slightly, then stir in cream, dry mustard, Worcestershire sauce, salt and pepper. Add salmon and mushrooms. Put in casserole dish and bake at 400° for approximately 45 minutes.
Fold together sweetened condensed milk, lemon juice and Cool Whip. Add drained pineapple and nuts. Divide between the 2 pie crusts. Chill until firm. Keep refrigerated.
Let cream cheese get to room temperature then mix with Eagle Brand milk. Add lemon juice and vanilla. Mix well. Pour into pie shell and top with cherry pie filling. Chill for 2 hours. Cherries may be substituted with another fruit pie filling.
Put cooked rice in a large bowl to cool. Beat eggs with 1 teaspoon salt in a small bowl. Pour 1 tablespoon oil in hot skillet over medium-high heat. Stir in egg mixture; scramble and break into small pieces until quite dry. Remove from heat and set aside. Pour remaining oil in hot skillet over medium-high. Stir in minced onion and the shrimp. Stir until shrimp is cooked, approximately 5 minutes. Add rice, 1 teaspoon salt, pepper, ketchup, garlic, soy sauce, cooked eggs and m.s.g. Stir constantly until the ingredients are well blended and thoroughly heated over low-medium heat for about 10 minutes. Serve hot. Makes 3 to 5 servings.
Beat egg whites with vanilla and salt until foamy. Gradually beat in sugar, beating to stiff peaks. Combine nuts, cracker crumbs and baking powder, folding into the beaten whites. Spread mixture in well-greased 9-inch pie plate, building up sides. Bake at 300° for 40 minutes or until the meringue shell is dry on the outside. Cool.
Score bacon with knife point in 1/2-inch grill pattern. Place meat on grill about 4 inches from coals. Baste with mixture of orange juice, brown sugar and cloves. Cook 40 to 45 minutes, turning often.
Blend the first 4 ingredients together. Blend the next 4 ingredients. Alternate egg mixture with flour mixture and with the buttermilk. Add the coconut flakes and, if desired, the nuts. Bake at 350° for 1 hour. Makes one loaf. Add topping, if desired.
Cut 3 to 4 bread rounds from each slice of bread, using 1 1/2 ounce end of shot glass. Toast bread crumbs on one side under broiler. Combine mayo, cheese, dill and garlic. Spread a small amount on untoasted side of bread. Top with a piece of artichoke. Cover with additional cheese. Broil until lightly browned. Sprinkle with paprika before broiling, if desired.
Mix pudding and milk together in large mixer bowl. Beat at low speed on mixer for 2 minutes. Add sour cream and Cool Whip. Mix well. Put in refrigerator for a few minutes while peeling bananas. Alternate layers of pudding, bananas and vanilla wafers. Keep in refrigerator. Makes 1 (3-quart) and 1 (2-quart) dish. Can make half, if desired.
Boil chicken; debone. Cut chicken into bite sized chunks. Add chopped celery. Add chopped green onion. Add grapes. Add almonds. Add mayo. Add more or less to get desired texture and taste. Salt and pepper to taste. Serve on warm croissants.
Mix muffin mix with all ingredients and turn into a 2-quart baking dish. Bake for about 45 minutes or until mixture is softly set at 350°.
Soften the cream cheese; drain the pineapple very good and mush everything together, forming a ball. Roll cheese ball in the walnut pieces. Let cool in refrigerator for a couple of hours. Garnish with a cheese and serve with your favorite crackers.
Wash mushrooms well; remove stems and dry. Chop stems into small pieces. Add cheese, bacon, Miracle Whip and onions. Arrange mushroom caps in baking dish. Fill each mushroom cap with mixture. Place under broiler until bubbly.
Thaw spinach; rinse and drain. Squeeze out excess liquid. Combine all ingredients. Mix thoroughly. Chill 3 hours. Serve. Makes about 2 1/2 cups. Serving idea: Cut out center of unsliced loaf of rye bread and fill. Use bread for dipping.
Shell and devein shrimp; cut into small pieces. Combine cornstarch, salt and 4 Tbsp. soy sauce; then add to shrimp. Mix well. Set aside while preparing vegetables. Heat 4 Tbsp. oil over high heat. Add shrimp and stir-fry until pink. Remove shrimp from pan; set aside. Heat 4 Tbsp. oil; stir in grated ginger root (cook for 1/2 minutes); add cabbage and stir-fry for 2 minutes. Add onions and 4 Tbsp. soy sauce. Mix and stir-fry for 1 minute. Add carrots; stir-fry for 1 minute. Add bean sprouts; stir-fry for 1 minute. Return cooked shrimp to pan; mix well and stir--fry 1 minute. Now transfer mixture to colander to drain and cool. Fill wrappers by following instructions on package of egg roll wrappers.
Put soup, milk and cheese in double boiler. Let cheese melt and add pimentos and chilies. While sauce is cooking, brown ground meat. When meat is cooking, grate American cheese and onion in another bowl. When meat is done, pour over cheese and onions. Dip tortillas in grease. Roll meat mixtures into tortillas. After in the pan, pour sauce on top and bake at 350° for 30 minutes.
Mix all together. Store in covered (tight) container. Add 2 teaspoons to each cup of boiling water (or to taste). Good hot or cold.
Combine sugars, flour, salt and boiling water. Add cream, nutmeg and vanilla. Pour mixture into 9-inch pastry lined pie plate. Bake in hot oven (450°) for 10 minutes, then reduce heat to 350° and bake 40 minutes.
Place half of the bread cubes in a well greased baking dish. Arrange cubed cheese and ham evenly over the first layer of bread cubes. Uniformly top ham with the remaining bread cubes. Combine eggs, milk, dry mustard and salt, then pour evenly over bread. Top with shredded cheddar. Refrigerate overnight and bake at 375 degrees for 45 minutes. Serve immediately.
Cook sugar, syrup and 1 cup cream to 238°. Add 1 cup cream and cook to 238° again. Add 1 cup cream and cook to 240°. Remove from heat and add vanilla. Put in a 9 x 13-inch buttered pan. Cool. Cut in squares. Wrap individual wax papers.
Heat oven to 350°. Place drained yams in ungreased 2-quart dish. In small bowl, combine remaining ingredients; blend well. Sprinkle mixture over yams and bake at 350° for 35 to 40 minutes.
Cream the sugar and shortening until light and fluffy. Add one egg at a time; beat well after each addition. Combine flour and baking powder. Add alternately with milk in which flavoring has been added. Pour in greased tube pan. Bake at 325° until done.
Beat first 3 ingredients. Blend in next 2 and 2 tablespoons parsley. Shape into 9-inch log. Wrap in plastic wrap. Chill. Mix remaining parsley and almonds. Use to coat log. Makes 3 cups.
Mix together salt, soda, cinnamon, cloves and flour. Mix this with other ingredients except add the mashed bananas last. Bake in two 8-inch loaf pans or 1 large loaf pan which has been greased. Bake at 350° for 30 to 45 minutes.
Drain salmon; save liquid. Flake salmon. Combine cracker crumbs and seasonings with liquid; mix thoroughly. Pack into small greased loaf pan. Sprinkle generously with paprika and parsley flakes. Bake 45 minutes in 350° oven. Serves 4.
Mix 2 cups of boiling water with Jell-O and stir until dissolved. Add cottage cheese. Drain pineapple and add. Add pecans and fold in Cool Whip. This makes a very large salad.
Combine all ingredients but sugar thoroughly. Shape into balls about 1 inch in diameter. Roll in sugar. Store in tightly covered container.
Saute onion in bacon grease or cooking oil until they turn clear. Season onions with salt, pepper, garlic powder, chili powder and season all. Use enough of each season to coat top of onions. Add ground beef to onions and brown. After meat is brown, drain off fat, and return to skillet. Pour in 2 cans of tomato sauce and let simmer. In the meantime, I boil my noodles. While the noodles are boiling and the meat is simmering you are ready to mix cheese. Mix container of cottage cheese with two eggs and mix well. I also add salt and pepper to this mixture. Layer sauce and meat in bottom, then spoon some of the cottage cheese on top of sauce. Next, add layer of mixed mozzarella and parmesan cheese. Then layer noodles. Start over layers and end with mozzarella and parmesan on top.
Blend thoroughly cake mix, 3 eggs and water and fold in pie filling and pecans. Pour mixture into 9 x 13-inch pan that has been greased and floured. Mix together flour, sugar, butter and cinnamon and sprinkle on top of mixture before baking. Bake at 350° for 30 to 35 minutes or until done.
Pour peaches and juice in pan. Sprinkle cake mix over peaches, then sugar evenly over the mix. Sprinkle pecans evenly on top of sugar. Pour butter on top and bake until mix is brown.
Brown hamburg, drain. Add corn and season to taste. Top with mashed potatoes. Bake at 400° for 25 minutes.
Preheat oven to 350°. Mix ingredients well. Place in 8 x 13-inch baking dish. Bake 45 to 60 minutes.
Melt butter and chocolate. Beat eggs, add sugar and beat again. Add butter/chocolate mixture, vanilla and salt, beating well. Add flour and mix until smooth. Stir in nuts. Pour into 8-inch square pan. Bake at 350° for 40 minutes.
Mix jello, pudding and sour cream together. Fold in pineapple, marshmallows, pecans and Cool Whip. Mix the night before serving and chill.
Peel and boil potato until done. Mash with fork. Add a pinch of salt and pour in powdered sugar. Mix well. This makes a stiff dough. On a well floured surface, roll out to 1/4 inch thickness. Spread peanut butter over the top of this and roll up like a jelly roll. Chill in refrigerator before serving.
In a mixing bowl, combine sugar, flour and salt. Cut in the butter until mixture resembles a coarse meal. Remove 1 cup of mixture and combine with nuts and cinnamon; set aside. To remaining crumb mixture, add milk and baking powder. Spread into a greased 13 x 9-inch pan. Sprinkle the reserved crumb mixture over the batter. Bake at 350° for 30 minutes or until tests done. Cut into squares and garnish with whipped cream. Makes 12 to 16 servings.
Sprinkle chocolate wafer crumbs in bottom of a 7-inch spring-form pan. Set aside. Position knife blade in food processor. Add cream cheese and next 7 ingredients, mixing until smooth. Add egg and mix until blended. Fold in chocolate chips. Pour mixture over crumbs in pan. Bake at 300° for 65 to 70 minutes or until set. Let cool in pan. Cover and chill at least 8 hours. Remove sides of pan and serve. Makes 12 servings.
Mix sugar, flour and shortening. Take out 2/3 cup crumbs for top. To remaining crumbs add milk, egg, baking powder and nutmeg. Grease 9 x 13 cake pan; put in cake batter. Sprinkle 2/3 cup crumbs on top. Bake at 350° for about 30 minutes, but check with toothpick.
Heat oil in a large saucepan and saute the bell pepper, onion, zucchini and garlic until the onion is transparent. Add the tomatoes, parsley, salt and pepper. Cook over medium heat, uncovered, for 30 minutes. At the end of the cooking time, turn up the heat to reduce the liquid; the vegetables should be thick, not soupy.
Sift flour, salt, baking soda, powder, cinnamon, nutmeg and ginger. Beat eggs until thick. Add sugar. Whip in pumpkin, then butter. Beat in dry ingredients. Add nuts. Bake 1 hour at 350°.
Mix dry ingredients together, then add remaining ingredients to moisten. Drop by teaspoonful onto cookie sheet. Bake at 375°. If dough is too thin, add a bit more flour.
Cream margarine and vanilla. Add sugar, gradually beating all the time. Then beat in eggs, one at a time. Sift dry ingredients and add alternately with milk. Always add flavor first and last. Bake in a tube pan at 350° for 1 hour.
Mix cream of celery soup and sour cream together. Stir in corn, onion and green or red pepper. Stir in can of nacho cheese soup. Put grated cheese on top, then bake at 350° until cheese melts.
Cook sausage and hamburger together; drain off grease. Add catsup, Worcestershire sauce, cheese and oregano. Heat all together until cheese melts. Spread on rye bread and freeze on cookie sheets. Then place in plastic bags. Remove what you need and put in oven until hot and not too crisp.
Make cream sauce with butter, flour, milk, salt and pepper. Let cool. Add to beaten egg yolks. Stir in ground chicken and mix well. Add chopped parsley. Adjust salt and pepper to taste. Fold in beaten egg whites. Grease mold. Line with Reynolds Wrap; grease again. Pack mixture into mold. Cover with Reynolds Wrap. Cook in 350° oven in pan of water (or steamer) 1 1/2 hours. Turn out on platter. Serve with creamed peas and mushrooms poured over. (Can be made ahead of time. Freeze if desired.)
Saute celery and onion in margarine. Add rest; heat through and serve. Makes 10 servings.
Crust: Melt margarine. Add flour and pecans. Spread in 9 x 13 baking dish. Bake at 350° for 25 minutes. Cool.
In saucepan, cover raisins with water; bring to boil and cool. Reserve 5 tablespoons liquid. In bowl, mix together sugar and eggs. Add flour, soda, vanilla and oatmeal. Stir in drained raisins with 5 tablespoons reserved liquid. Add melted butter. Drop by rounded teaspoonful on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine all ingredients, but the cheese and potato chips in a 9 x 13 casserole dish. Sprinkle cheese and potato chip crumbs on top. Bake in 325 oven 45 minutes or until lightly brown. Serves 8.
Mix ingredients in a pan. Cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency. Knead until cool. Not edible. Stays soft much longer than play dough. Keeps 3 months unrefrigerated.
Mix grated cheese with flour and salt. Beat egg whites until stiff. Mix with other ingredients. Make balls and roll in bread crumbs, using 1 tablespoon for each ball. Fry in deep fat.
Mix pretzels, butter and sugar. Put in cake pan and bake 5 minutes at 350°.
Combine ingredients. Cook slowly over low heat to form a soft ball. Remove from heat and beat until light consistency to spread.
Combine cucumber, dill and 2 tablespoons of butter. Saute until tender. Stir in soup, sour cream and tomato.
Melt margarine in baking dish. Mix flour, 1 cup sugar, baking powder and milk. Pour batter over melted butter. Do not stir. Pour sweetened peaches, or any favorite fruit, over batter. Bake 1 hour at 325°.
In large bowl, combine fruit including juice. Stir in pudding (you may need two boxes, depending on size of cans of fruit). Fold in Cool Whip; mix well. Color will be mint green and very light, fluffy texture. Fold in marshmallows.
Brown beef, onion and seasonings in skillet. Dice and add tomatoes to mixture. Simmer over low heat for 1 hour.
Mix everything but chips in large bowl until mixed well, then add chocolate chips. Mix well. Drop by spoon onto ungreased cookie sheet. Bake until light brown. Let cool, then remove from pan.
Beat together cream cheese, sour cream and taco seasoning. Put in bottom of an 8 x 8-inch Pyrex or a glass pie plate. Pour Pace sauce on top and refrigerate. Before serving, add lettuce, tomatoes, cheese and Doritos or corn chips to dip.
Put onion, garlic and olive oil in pan; saute for 5 minutes. Slice sausage; fry until done. Put all other ingredients in crock-pot, then put onion, garlic and sausage all in. Put on 1 or 2; slow cook all day. Make spaghetti. Feeds about 12 people. Great for working mothers.
Boil meat until thoroughly cooked. Meanwhile, remove damaged leaves, roots and stems from collards. Wash well, making certain no sand remains. Add all ingredients to meat. Cover and cook until collards are tender. Drain.
Combine all the ingredients. Shape into 2 rolls. Wrap and chill overnight. Bake 1/4-inch slices on ungreased baking sheet in a 350° oven for 10 to 15 minutes.
Put boxes of uncooked rice in pan and sprinkle one package of seasoning over the rice. Then, place chicken pieces on rice and add wine and water. Take other package of seasoning found in rice and sprinkle on top of chicken. Distribute mushrooms. Place hunks of butter on top. Cover with foil and cook at 350° for 45 minutes. Uncover and cook 15 minutes more or until brown. Serves 8.
Mix all ingredients. Pour into greased 12 to 14-inch pizza pan. Bake at 350° for 25 minutes.
Preheat oven to 350°. Mix together brownie mix, 1 egg and water until well blended. Spread into a greased 9-inch square baking pan. Bake 25 minutes. Melt caramels in a pan with milk over low heat, stirring frequently. Pour caramel topping over brownie crust. Beat cream cheese, sugar and vanilla at medium speed until well blended. Add 2 eggs, one at a time, mixing well. Pour over caramel mixture. Bake 40 minutes; cool.
Cook sugar, milk and butter to soft ball stage (stir constantly). Add salt, vanilla and peanut butter and beat until thickened. Pour into buttered pan. Cut into squares when cool.
Beat the eggs and add all the other ingredients. Mix thoroughly. Bake, uncovered, for 30 to 35 minutes at an oven temperature of 375°, or until firm and nicely browned. Serves 6 to 8.
Mix sugar, corn syrup and eggs together, add cornmeal, butter, salt and vanilla. Stir to blend, sprinkle pecans on unbaked pie crust. Add filling. Bake at 425 degrees for 10 min., then reduce heat to 325 and bake until light brown in color; about 30 min. and until partially set in center.
Cook hamburger meat; drain. Put Veg-All in a large dish. Mix cream of chicken soup and cheese with Veg-All. Add hamburger meat last. Bake at 350° for 45 minutes.
Shred red cabbage and boil in small amount of water (enough to cover bottom of saucepan) for about 10 minutes. Mix flour with vinegar; add brown sugar, salt, pepper and cloves. Add this mixture to the cooked cabbage and simmer for 2 minutes. Bacon grease or ham grease mixed with the cabbage gives it a delicious flavor. Makes 4 to 6 servings.
Dissolve gelatin in boiling water. Add rind and cranberry sauce. Stir. Chill until thick. Stir in pineapple and celery. Pour into a 1 1/2-quart mold. Chill 3 to 4 hours.
Mix and press into a 10 x 13-inch pan the sugar, pretzel crumbs and melted butter. Bake at 350° for 10 minutes. Let crust cool.
Cut oranges, apples and bananas into small pieces. Add all ingredients together. Makes about 1 gallon.
Combine ingredients except cheese in large bowl and stir well. Pour half of mixture into a greased 10-inch iron skillet. Top with cheese. Add remaining corn meal mixture. Bake at 450° for 30 minutes or until done. Yields 10 to 12 servings.
In skillet, brown meat until no longer pink. Pour off any fat. Add tomatoes and spaghetti sauce. Spread 1/3 of sauce mixture in a 7 x 11-inch baking dish. Lay on 4 of the noodles; spread 1/2 of the cottage cheese over noodles, then repeat 1/3 of the sauce mixture, remaining noodles and sauce.
Wash and cap strawberries; drain. Mix together sugar, water and cornstarch; boil until clear. Remove from stove and cool. Add strawberry jello.
Put some good (i.e., fattening) vanilla ice cream in a blender. Instead of milk, add apple cider (preferably fresh, sweet and pulpy). Add cinnamon to taste. Tastes just like apple pie ala mode.
In a large mixing bowl, sift together the flour, sugar, salt, soda and spices. In a separate, smaller bowl, blend eggs and oil, then gradually stir into dry ingredients alternately with strawberries. Stir in nuts. Pour batter into 2 greased and floured loaf pans. Bake in preheated 350° oven for 45 to 50 minutes.
Combine flour, baking powder, salt, dry pudding, oleo, egg and milk. Mix like cake batter. Pour into greased 9-inch pan. Drain peaches and arrange over batter in pan. Combine cream cheese, 1/2 cup sugar and juice; beat until thick. Pour into center of peaches to 1 inch of sides. Sprinkle remaining sugar (1 tablespoon) and cinnamon. Bake at 350° until brown.
Cream butter, Crisco and sugar until light and fluffy. Add eggs, one at a time. Add milk, flour and baking powder alternately. Add vanilla and salt. Grease and flour tube pan and bake at 300° for 1 1/2 hours.
Crush Ritz crackers fine. Mix with sugar and butter. Pat into a 9 x 13-inch pan. Mix pudding with milk and ice cream. Pour over cracker crust. Top with Cool Whip. Sprinkle Heath bars that are chopped fine. Refrigerate. Can be prepared a day in advance. This may also be prepared in 2 pie plates. Serves 12. Easy, rich, gooey and yummy!
Preheat oven to 350°. Grease pan. In a large bowl, combine melted butter, sugars, eggs and peanut butter. Blend until smooth. Add 2 teaspoons baking powder, salt and flour. Stir until blended. Mixture will be thick. Pour into 8 x 11 x 2-inch pan. Bake for 30 minutes. Cut into squares.
Cream together butter and sugars until smooth. Beat in eggs, mashed banana and vanilla. Add flour, salt, soda, baking powder and oats. Form into small balls and roll in sugar. Bake on greased cookie sheet 2-inches apart for 10 to 12 minutes at 350°. Makes 4 dozen.
Mix ingredients together. Spray baking dish with Pam. Bake until light brown or crusty on top.
Preheat oven to 350°. Grease 8 x 12-inch baking dish. In a large bowl combine hash brown potatoes, sour cream soup and cheese. Mix well. Pour into baking dish. Cover with crushed cornflakes. Bake for 50 minutes.
Brown ground beef and drain, reserving 1 to 2 tablespoons grease. Add flour to pan with grease and ground beef; brown flour. Add soup and 1/2 can of water. Let cook until thickened. Spoon over toasted hamburger buns.
Place ground beef in baking dish. Cover with layers of sliced onion, sliced potatoes, cheese, pork and beans. Pour 1 can of tomato sauce over the top and bake at 350° for 1 1/2 hours.
Mix cocoa, flour and sugar in a bowl. Stir until well blended. Take boiling water and slowly pour into mix while stirring until you have a paste. Add water to thin to your liking. Serves 4 to 6.
Blend brownie ice cream or brownies and vanilla ice cream, milk and banana for 30 seconds and pour into glass.
Butter an 8-inch square pan. In medium saucepan, combine butter, evaporated milk, sugar and salt. Bring to a full, rolling boil, over medium heat, stirring constantly; remove from heat. Stir in marshmallows, chocolate morsels, vanilla and nuts. Stir vigorously for 1 minute or until marshmallows melt. Pour into pan. Cool and cut into squares.
Cream as for a cake; add whiskey to taste. Fold in beaten egg white. Pour over hot pudding.
Mix first 6 ingredients together. Hollow out one loaf of bread so that there is a hollow "bowl" in the middle of the loaf. The sides and bottom of the loaf should be about 2-inches thick. Place dip in the center of the hollowed-out loaf. Tear the bread that was removed from the middle, plus the 2nd loaf into bite size pieces. Use these pieces as "dipsters."
Mix Kool-aid as directed. Chill. Just before serving, mix all ingredients together. Garnish glass with orange, lemon or lime slices. You may also add a cherry.
Boil noodles in salted water. Pour noodles and 2 cups of the liquid into a buttered casserole. Save rest of liquid.
Brown hamburger, onion and pepper; drain grease drippings. Add oregano, parsley flakes, garlic salt, mushrooms, spaghetti sauce, tomato sauce and tomatoes; let simmer. Grate Mozzarella cheese and Cheddar cheese; set aside. Cook lasagna noodles as per package directions. Grease a 9 x 12-inch pan. Begin with sauce (about 3/4 cup), then a layer of noodles, cottage cheese, Mozzarella cheese and Cheddar cheese. Alternate in this way, ending with sauce on top. Bake at 400° for approximately 45 minutes. Slice and serve.
Mix all ingredients, except corn flakes and butter. Place in baking dish. Mix corn flakes and butter together. Put on top of casserole. Bake at 350° for about 30 minutes or until bubbly.
Combine first 4 ingredients in a large bowl; beat at low speed of an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add bourbon and next 5 ingredients; beat just until blended. Pour mixture into pastry shell. Bake at 375° for 50 to 55 minutes or until set. Cool. Garnish with whipped cream, if desired.