HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set oven at 375°. Blend graham cracker crumbs, 1/4 cup sugar and butter. Press firmly on bottom and sides of an 8 or 9-inch spring-form pan. Bake 8 minutes and cool. Combine cornstarch and 1/4 cup sugar; stir in pineapple with juice. Cook over medium heat, stirring briskly, until thickened and clear. Cool; stir in lemon juice. Spread pineapple mixture evenly over bottom of crumb crust.
In a large bowl, combine mayonnaise, lime juice, salt and nutmeg. Add remaining ingredients; mix well. Chill. Serve on lettuce. Makes 4 to 6 servings.
Pour into ungreased pan. Bake at 350° for 30 to 40 minutes. Top with whipped cream and serve.
Cream shortening, sugar, eggs and vanilla; stir in peanut butter. Sift dry ingredients. Stir into creamed mixture. Drop by rounded teaspoonfuls on ungreased cookie sheet. Bake in moderate oven at 350° about 10 minutes. Makes 3 dozen cookies.
Cream sugars, butter or margarine and oil until light and fluffy. Beat in eggs; mix well. Sift dry ingredients; add to creamed mixture and mix well. Make into balls and press down with glass that has been dipped in sugar. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes, until they start to brown around edges.
Boil sugar, milk and butter until it forms a soft ball in water. Put in the dates and beat for about 3 minutes. Remove from fire. Add the pecans and beat until it is beginning to get firm. Take it from the pan and roll it in a damp towel to shape it into a roll. When it is cold and firm, slice it into pieces, 1/2-inch thick.
Gravy: In a skillet, mix water, all spices, chili powder, salt and 2 to 3 tablespoons flour.
Cream the butter and brown sugar. Add flour and nuts; mix. Set aside 1 cup of mixture for topping. Press in bottom of an 8 x 8-inch baking pan. Bake at 350° for 12 to 15 minutes.
Mix last 3 ingredients. Pour over chicken in a 9 x 13-inch pan. Bake 2 hours at 300°. Serve with sauce over rice.
Beat eggs and sugar well. Add oil and beat until creamy. Sift flour, baking soda, salt and cinnamon. Add to creamed mixture. Fold in apples and nuts.
Mix all ingredients; add steaks and marinate for minimum of 4 hours, overnight is great, turning once. Grill.
Mix together the tuna and cream cheese with onion soup mix. Sprinkle with paprika and garnish with stuffed olives. Refrigerate.
In large bowl, beat sugar, vanilla, butter and milk until smooth. Add more milk, if needed. Stir in food coloring.
Bring sugar and syrup to boil. Remove from heat. Add peanut butter and Rice Krispies. Spread into well-greased pan. Melt chocolate chips and butterscotch chips in top of double boiler and spread over mixture in pan. Cool. Cut in squares. Yields 24 servings.
Combine 1/2 cup sugar, flour and salt in top of a double boiler. Mix in whole egg and 3 egg yolks. Stir in milk. Cook, uncovered, over boiling water, stirring constantly, until thick. Remove from heat. Add vanilla and cool. Beat egg whites until stiff and mixture will form stiff peaks. Bake in oven at 425° for 5 minutes or until browned.
In plastic bag mix flour, Parmesan cheese, salt, sage and pepper. Shake chicken in bag and then place in baking dish. Cover with cream of chicken soup mixed with 1/2 can water. Bake uncovered 1 hour. Make gravy from leftover soup after chicken is removed. Use leftover flour mixture for thickening.
Put prepared (washed, stemmed and mashed) berries in a pot, add Sure-Jell and stir. Put on stove and bring to a boil. Add sugar and bring to a rolling boil; boil hard for 1 minute, stirring constantly. Remove from heat. Skim off top foam with large spoon. Put into jars and seal.
Combine soup, bread crumbs and spices. Dip chicken in crumb mixture coating well. Place in lightly greased large shallow pan and drizzle with butter. Bake at 400° for 10 minutes or until chicken is tender. Turn once during baking. Makes about 2 dozen.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle. Roll into 1-inch balls; roll in sugar. Place 2-inches apart on ungreased baking sheets. Bake at 350° for 8 to 12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks. Yield: 11 dozen.
Mix sugar, meal and cornstarch. Add eggs and beat well. Add butter, lemon juice and rind. Pour into unbaked pie shell and cook at 375° for 45 minutes.
Lightly saute chicken breasts on both sides in olive oil. Spread in pan and top with sauce and Mozzarella and oregano. Cook for 15 to 30 minutes, but in the last 5 minutes add fresh basil and parsley. Salt and pepper to taste. Serve with mashed potatoes.
Combine all ingredients. Boil thoroughly. Pour hot juice into 8 sterilized quart jars. Secure lids and rings; process jars in a pressure canner at 10 pounds pressure for 20 minutes.
Combine squash, onion and water in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer 10 minutes or until squash and onion are tender. Drain well and mash. Combine squash mixture and remaining ingredients, stirring well. Spoon into a greased 1 1/2-quart casserole. Bake at 350° for 25 minutes or until thoroughly heated. Yields 4 to 6 servings.
Mix cream cheese and picante sauce together and refrigerate for couple of hours or until thickened. Spread out on platter. Top with lettuce, tomatoes, onion and cheese. Place chips on outer edge of platter and serve.
Drain lima, butter and kidney beans. Cut up and fry bacon. Drain. Save a small amount of bacon drippings (about 3 tablespoons). In a large casserole, mix beans and bacon. Brown onion in bacon drippings. Add sugar and vinegar. Cook to slightly thicken. Add to beans. Bake at 350° for 1 hour. Freezes well. Can make sauce ahead and store in refrigerator.
In buttered oblong baking dish, place: 1 layer raw potatoes (sliced), 1 layer raw onion (sliced), 1 pound hamburg, 2 handfuls of Minute rice, salt and pepper (layer of each). Pour over this 1 can kidney beans and 1 can tomato soup (undiluted). Sprinkle with chili powder and grated cheese. Cover with aluminum foil and bake 1 1/2 hours at 350°.
Preheat the oven to 350°. Lightly grease a casserole dish. Place the pork chops in the dish and cover them with the soup, then add the water. Cover the dish and cook for 30 to 40 minutes until the chops are cooked through. Add the pepper and salt to taste. Yield: 6 servings.
Begin by browning ground meat and onion; drain. Add cut up potatoes, corn (don't drain), Ro-Tel tomatoes (don't drain), water and chili powder. Bring to a boil and let simmer for 30 minutes.
Cook chicken in pressure cooker or boil, then tear all meat off bones and dice. Mix soups and Ro-Tel together and 1/2 cup of chicken broth. Layer in a 13 x 9-inch pan the chips, chicken and sauce; repeat this one time and then top with chips and add a layer of Velveeta cheese. Cook at 350° for 30 minutes.
Alternate beans, sugar and mustard mixture. Put uncooked bacon on top. Top with ketchup. Bake at 325° for 2 1/2 hours.
Cut bread into 1-inch slices. Sprinkle with Butter Buds, covering completely. Let stand 2 minutes. Turn and sprinkle other side. Cut into crouton size pieces. Put into brownie tin and cook at 350° for about 20 minutes or until golden in color. Absolutely the very best for salads, soups and just munching!
Brown garlic in margarine. Add broth and tomatoes and simmer 15 minutes. Bring to boil; add tortellini. Reduce heat and simmer 7 minutes more. Add spinach, basil and cheese. Simmer a few more minutes. Serve hot with extra Parmesan.
Pour grits into boiling water. Cook until done. Add butter and cheese roll to grits. Stir until melted. Beat eggs with milk and slowly stir into grits. Pour into greased baking dish and top with buttered corn flakes. Bake 45 minutes at 350°.
Heat oil in large nonstick skillet. Add chicken; brown on all sides, removing drumsticks to plate as they brown. Add onion, carrot and celery to drippings in skillet; cook, stirring, until softened, about 2 minutes. Add water, mustard, Worcestershire sauce, brown sugar and pepper. Bring to boiling. Return chicken to skillet. Lower heat; cover and simmer 20 minutes or until chicken is no longer pink near bone.
Combine first six ingredients in a large bowl. Add other ingredients. Mix well. Grease 2 large loaf pans. Bake 325° for 1 hour. Good with a bit of icing drizzled over top.
Stir first 7 ingredients together, except only add 3 cups of flour at first. Mix until smooth. Add 3 cups remaining flour. Work in and knead in bowl. Shape. Add a small amount of oil and round up in the same bowl. Cover with clear plastic wrap and wet cloth. Place in the refrigerator for at least 1 hour.
Place the mushroom soups into a slow cooker. Add the onion soup mix and the water and mix well. Add the pot roast, flipping several times in the soup mixture to coat all sides of the roast. Cook on high setting for 3 to 4 hours OR on low setting for 8 to 9 hours.
Break up cookies in a medium mixing bowl (don't chop). In a large mixing bowl, mix Cool Whip and condensed milk, then fold in cookies (do not mix hard). Refrigerate at least 3 hours before serving.
Mix all ingredients, except butter. Then pour melted butter over all. Blend well. Shape into balls or logs. Melt paraffin and chocolate in double boiler. Dip cookies into chocolate. Cool on wax paper.
I prepare the sauce ahead of time and put it into my crock-pot to simmer about 3 hours ahead of time. The sauce consists of the hamburger, pork burger, spaghetti sauce, green pepper and onion. This makes the sauce thicker.
Prepare pastry shell; set aside. Sprinkle bacon, cheese and onion over bottom of baked pastry shell. Mix eggs, half and half, salt, pepper and nutmeg. Pour over ingredients in the pastry shell. Cook, uncovered, in microwave oven for 9 1/2 to 11 minutes or until set; rotate the pie 1/4 turn once. Allow to stand 5 minutes before serving. Makes about 6 servings.
Heat oven to 350°. Cream butter and sugar. Add eggs, bananas, biscuit mix and nuts. Beat until well mixed. Grease and flour pan. Pour into pan. Bake until done.
Mix all together, add chicken broth to give moisture. Bake 30 minutes at 350°.
Cook beef roast; cut into small pieces. Combine other ingredients; cook until thick. Add beef to sauce and simmer.
Mix in order listed. Put in large bowl; refrigerate. Cover with Saran Wrap. Will keep a week.
Saute onion, garlic and margarine. Add broth and next 3 ingredients; stir well. Bring to boil; reduce heat. Add bacon. Simmer for 15 minutes. Add half and half. Cook until thoroughly heated.
Mix all ingredients together in medium size bowl. Cover and chill for at least 3 hours. Serve with Tostitos type corn chips. Will feed 2 starving men or 4 hungry guests or 6 polite people.
Grate and squeeze lemons. Put juice and rind in pot with sugar and margarine. Bring to a boil. Remove from heat. Beat eggs and add to lemon mixture. Cook for 10 minutes, very slowly, stirring all the time to prevent curdling. Cool and fill jars. Put on toast, biscuits, etc., in the morning.
Melt butter in skillet. Add shrimp and cooked broccoli. Add garlic pepper and basil to taste. Saute all ingredients until hot. Don't overcook or the shrimp will be rubbery. Serve over cooked rice.
Preheat oven to 375°. Season chicken with salt, pepper, cumin and oregano. Heat oil in skillet over medium-high heat. Add chicken pieces and brown on all sides. Remove pieces to baking dish and set aside, keeping warm.
Brown the ground beef. Add the celery and onions. Add some water and cook until soft. Add the kidney beans, tomato juice, tomato sauce, bay leaves, cloves, salt and pepper. Simmer in a large pot 4 or 5 hours.
Dissolve gelatin in 1 1/4 cups boiling water. Stir in thawed strawberries, sugar and salt. Cool until it begins to thicken. Fold in the cream, whipped. Cover bottom of 9-inch pan (or 9 x 13-inch pan) with half the torn angel food; pour half of the strawberry and cream mixture; make another layer of rest of the torn cake. Pour remaining strawberry and cream mixture. Refrigerate 4 to 5 hours to set. Cut into squares. Double recipe for 9 x 13-inch pan.
In small bowl, combine cream cheese, 1/4 cup sugar, 2 tablespoons flour and 2 tablespoons butter/margarine. Beat until light and fluffy. Set aside.
Cream shortening; add brown sugar. Blend in egg and molasses. Sift and measure flour, salt, soda, cloves, ginger and cinnamon; stir in cream mixture. Mix well and chill 1 hour or overnight. Shape into balls size of walnuts and dip top in granulated sugar. Place, sugar top up, about 3 inches apart on greased baking sheet. On each, drop 2 to 3 drops of water. Bake 12 to 15 minutes in a 350° oven.
Squeeze excess water out of grated zucchini (press dry between paper towels). Combine all ingredients, mixing well. Melt 1 tablespoon butter in skillet. Spoon 2 heaping tablespoons mixture into skillet and flatten with spatula. Brown both sides on medium heat. Serve warm with sour cream. Enjoy!
Preheat oven to 350°. Saute onions and celery; mix all ingredients together. Bake at 350° for 30 minutes.
Spread pineapple in a greased 13 x 9-inch pan. Add pie filling. Sprinkle cake mix over pie filling. Sprinkle nuts over pie filling.
Mix melted butter, flour and sugar together. Then stir in remaining ingredients. Roll in balls and refrigerate for 3-4 hours. Cook at 350° for 12-15 minutes. Roll in powdered sugar.
Heat all except whipped cream. Cook until thick. Cool; add whipped cream. Use on any fruit mixture. Also good on sponge cake as a dessert.
Mix dry ingredients together thoroughly. Heat applesauce and butter together until butter is melted. Mix with dry ingredients. Add nuts and/or raisins if desired. Bake at 350° for 30 to 35 minutes.
Cut chicken into cubes and saute in butter. Place thawed broccoli on bottom of baking dish. Next, spread sauteed chicken cubes over broccoli. Pour Cheddar soup (undiluted) across the chicken. Sprinkle bread crumbs on top. Bake at 350° for 20 to 30 minutes. Serves 4.
Brown beef, pepper and onion together. Drain grease; add flour and stir well. Add the sugar, corn, tomatoes, soup and water. Simmer for 40 minutes. Add salt and pepper to taste.
Chop tomatoes, peppers and onions. Drain slightly and place in medium bowl. Add remaining ingredients and toss to mix well. Cover and refrigerate. Serve with ham, pork, eggs, chicken, shrimp and fish.
Mix everything, stuffing last. Bake 1 hour at 350° in greased casserole dish.
Melt butter and place in 9 x 13-inch pan. Layer next 5 ingredients in order given. Pat down. Pour milk over all ingredients. Bake at 350° for 25 to 30 minutes. Cuts best while warm.
Wash cucumbers and slice thin. Chop onions and add to cucumbers. Sprinkle salt over cucumbers and onions; let stand 3 hours, then drain.
Place ground beef in a 2-quart microwave casserole; break up with fork. stir in onion and garlic. Cover and cook on High 5 to 6 minutes, or until beef is no longer red and onion is transparent; drain. Stir in soup, mushrooms, tomato paste, salt and pepper. Cover and cook on High 7 to 8 minutes, stirring once. Stir in sour cream. Cook on 60 for 1 minute. Sprinkle with parsley. Serve over rice or noodles.
Prepare elbow macaroni according to package directions. Brown ground beef; saute onion and pepper. Mix all ingredients together and heat.
Place cranberry sauce in a glass dish or casserole. Mash with a fork. Grate apple (using amount desired) over cranberry sauce and stir in. Spread with desired amount of Cool Whip. Sprinkle with desired amount of nuts. Refrigerate for a soft salad or freeze for a solid salad.
Salt and pepper steak. Heat oil in skillet. Sear steak on high heat. Remove from skillet to warm dish and lower heat. Cook onions and garlic until transparent. Add stock, tomato, spices and heat. Return steak to pan and cook steak in sauce, long enough to tenderize meat. This sauce may also be used for braising an eye of round which has been rubbed with garlic and seasoned with salt and pepper. When tender, slice and serve.
Combine 1 cup flour, 2 tablespoons sugar, 1 teaspoon salt and yeast. Add and beat for 2 minutes: 1 cup warm water and 1 tablespoon margarine or oil (120° to 130°). Add 1/2 cup flour to mixture and beat 2 minutes. Add 1 1/2 cups flour gradually to make soft dough; knead 5 minutes.
Mix cucumber slices with salt and let stand for 2 hours. Drain. Add onion. Combine vinegar, sugar and celery seed. Pour over cucumbers and onions. Refrigerate. These pickles also freeze well.
Cook franks in boiling water for 2 minutes. Drain and place in chafing dish. In small saucepan, combine chili sauce, sweet pickle relish, water and celery seed; cook over medium heat, stirring constantly, until hot and well blended. Pour over franks. Keep warm in chafing dish. Serve on toothpicks.
In a long casserole dish, pour in rice; salt to taste. Cut up chicken into bite-size and place on top of rice. Mix cream of chicken soup and water. Pour over the chicken and rice. Lay thin patties of butter on top. Bake in oven at 350° approximately 45 minutes.
Grease an 8-inch square pan. Pour marshmallows and pecans into pan. Melt chocolate chips over low heat. Add milk, butter and vanilla; stir until blended. Pour chocolate over marshmallows and nuts. Be sure it is poured evenly. Let chill for 1 hour.
Combine ingredients and bake in a grease and floured pan at 350° until tests done.
Grease with margarine the bottom and sides of a cheesecake pan. Mix cracker crumbs, 1 cup sugar and melted margarine together. Pat down firmly in pan and put in freezer while making the rest of the cake.
Place fillets in 9-inch buttered baking pan. Sprinkle with salt. Top fillets with green pepper and onion. Pour white wine into baking pan and bake at 375° for 18 minutes or until fish flakes easily with fork. Pour off cooking liquid. Sprinkle with cheese and bread crumbs and broil 3 inches from heat until cheese melts and bread crumbs are lightly browned (about 2 minutes). Serves 4.
Tear up the 4 slices of bread and place in bottom of greased 9 x 13-inch baking dish. Brown the sausage and drain off fat. Sprinkle sausage over bread crumbs. Sprinkle the shredded cheese over sausage. Beat together the eggs, milk and salt. Pour over mixture. Cheese comes to the top during baking. Bake at 350° for 35 to 40 minutes. Can prepare night before. Cover. Refrigerate and bake next morning.
Mix Nabisco 100% Bran with boiling water; set aside. Cream Crisco, sugar and eggs; then add buttermilk. Add water/bran mixture. Sift flour with soda and salt; add to mixture. Add All-Bran. Bake in greased muffin tins at 400° for 20 to 25 minutes. Large muffins will take longer. This recipe makes 1 gallon and will keep several weeks in refrigerator.
Heat oven to 350°. In 9 x 13-inch pan, mix rice, cream soup and water. Lay sectioned chicken on top of rice mixture. Sprinkle dry onion soup mix over all. Cover with aluminum foil and bake 2 to 2 1/2 hours at 350°. Serve with your favorite vegetable and you have a meal for 4.
Brown the ground beef and drain. Add the beans, Ro-Tel tomatoes and soup. Put layer of Doritos in bottom of casserole dish. Pour beef mixture over Doritos. Top with cheese. Bake at 350° for 30 minutes.
Combine all ingredients in bowl; mix well. Store in airtight container. Add 1 tablespoon mixture to 1 cup hot water in mug for each serving.
Peel eggplant, slice, chop and boil in water with a little salt, until tender. Mash eggplant and drain off water or extra liquid. Beat egg and milk together. In a casserole dish approximately 9-inches square or round pour 1/2 of eggplant. Add 1/2 of the cracker crumbs and 1/2 of the cheese and 1/2 the egg/milk. Pour rest of eggplant in and add cracker crumbs, milk and egg and top with cheese. Bake at 350° approximately 30 to 45 minutes, until knife comes out clean. Eat immediately; not as good warmed over.
Wash, pare and core pears. Run through grinder or processor until fine. Measure out 4 1/2 cups. Mix with 1 box of Sure-Jell. Bring to a boil over high heat, stirring constantly. Add all at once, 5 cups sugar and teaspoon of allspice or cinnamon. Bring to full rolling boil again and time 1 minute, stirring constantly. Cool 5 minutes. Skim foam and seal into sterile jars. Can process 10 minutes in boiling water bath for safety. Makes 4 pints.
Preheat oven to 425°. Brown crust according to directions on package. Mix all ingredients in bowl except one egg. Pour into browned pie crust and bake for 20 minutes. Remove from oven, add pie top and brush with beaten egg. Bake for an additional 10 minutes. Enjoy!
In a skillet or wok, saute onion, celery, pepper, zucchini, broccoli and asparagus in butter until tender-crisp. Do not overcook. Add mushrooms, tomatoes, cheese and spices. Stir until thoroughly heated. Do not overcook. Serve immediately on hot buttered pasta and sprinkle with additional Parmesan cheese, if desired.
Brown the beef and onion. Drain off fat, if needed. Add all other ingredients. Bring to a boil, then simmer for 1 hour.
Brown meat slowly; spoon off excess fat. Add next 5 ingredients and 1 cup water. Simmer, covered, 15 minutes; stir often. Cook noodles in boiling salted water until tender; drain and rinse. Beat eggs; add remaining ingredients, except Mozzarella cheese.
Heat oven to 400°. Melt margarine in pie plate in oven; brush the sides. Beat eggs slightly with whisk. Beat in remaining ingredients (do not overbeat). Pour into pie plate. Bake 25 to 30 minutes until puffy and deep golden brown. Serve with powdered sugar or mixed fruit.
Combine all ingredients except vanilla. Mix with mixer; add vanilla and mix well. Keep covered until ready to spread on cake. Food coloring may be added for decorating.
Combine all ingredients. Mix well. Pour into greased casserole. Bake at 350° for about 45 minutes or just until center of custard is set. Stir once in first 20 minutes of baking.
Cut meat into serving pieces. Place in glass bowl or dish. Combine remaining ingredients as a marinade, slicing lemon into eight pieces, squeezing over meat. Mix all ingredients, lemon pieces, meat and marinade in bowl. Marinate 6 hours or overnight. Grill (barbecue) or broil to your favorite doneness.
Boil sugar, milk and oleo for 1 minute. Remove from heat. Add peanut butter, quick rolled oats, cocoa and vanilla. Drop on waxed paper.
Place fruit in bowl. Mix ingredients and cook until thickens. Pour over fruit. Mix gently and refrigerate in covered dish overnight when possible.
In large greased casserole, place diced chicken. Mix soups with undiluted evaporated milk. Pour over chicken. Mix the stuffing mix and spread evenly over top. Heat broth with oleo until melted and pour over top. Bake at 350° for 30 minutes. Serves 8 to 10.
Cook sugar, milk and butter until mixture forms a soft ball in cold water. Remove from heat and add cream, peanut butter and vanilla. Pour into buttered square pan and cool and cut in squares.
Combine first 4 ingredients; cover and chill 1 hour. Arrange fruit in individual serving dishes; sprinkle with coconut and garnish with mint, if desired.
Half cook roast. Then place potatoes and onions in baker. Salt and pepper to taste. The apple juice gives the roast a glazed texture. Cook at 350 degrees until done. Baby carrots are optional if you like.
Combine sweet potatoes, sugar and butter. Stir well. Stir in milk, egg yolks, vanilla and nutmeg. Set aside.
Combine the first 4 ingredients. Fold in the eggs. Refrigerate or bake at 350° for 30 to 45 minutes.
Layer broccoli and chicken in 3-quart dish. Combine cream cheese, milk, salt, garlic powder and 3/4 cup Parmesan cheese in saucepan and cook over low heat until cheese melts. Pour over chicken and broccoli. Sprinkle additional Parmesan cheese over top. Bake, uncovered, at 350° until lightly browned and bubbly.
Brown ground chuck; add onion, bell pepper, chili powder, garlic, salt and pepper. Add sliced olives and juice. Add tomatoes, tomato sauce and corn. Drain noodles and add to sauce if pan is big enough; if not, line dishes with noodles and pour sauce over. Cover with grated cheese. Bake at 375° until bubbly (about 30 minutes or more). Can freeze.
Brown meat; drain. Put in crock-pot. Stir in remaining ingredients. Cook on low all day. Serve on toasted bun.