HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first three ingredients. Let stand. Mix remaining ingredients. Then mix both batches together. Bake in a 9 x 13-inch greased and floured pan for 1 hour and 15 minutes at 325°.
Layer ingredients as they are listed. Place in a greased 2-quart baking dish. Bake at 350° for 1 hour.
Cook the brown sugar and heavy cream on medium low heat in saucepan. Cook to soft ball stage on candy thermometer. Remove from heat and add vanilla and butter. Let set until cool enough to stick your finger in. Beat until thick.
In a saucepan, melt butter or margarine over low heat. Stir in flour until smooth. Gradually add milk; cook and stir over medium heat until the mixture thickens. Remove from heat. Add salt, Cheddar cheese and Parmesan cheese; stir until the cheeses melt. Add potatoes; stir gently to mix. Place in a greased 2-quart baking dish. Sprinkle bread crumbs on top. Bake, uncovered, at 350° for 30 to 35 minutes. Makes 6 to 8 servings.
Combine ingredients. Drop from a teaspoon on a well-greased cookie sheet. Bake at 350° for 8 to 10 minutes or until lightly brown. Makes about 30 cookies.
Mix the first 4 ingredients together. Press in pie pan. Bake crust until golden brown.
Salt and pepper chops. Brown in small amount of oil in hot skillet. Place in shallow greased baking dish. Combine remaining ingredients. Pour over chops. Cover and bake at 350° for 1 hour or until tender.
Break potatoes into a 9 x 13-inch pan. Mix next 5 ingredients. Pour over potatoes. Mix 3 cups corn flakes and 1/4 cup margarine; spread over mixture. Bake for 45 minutes at 350°.
Sift dry ingredients into bowl. Make hole in the center and add rest of ingredients. Mix and pour into cupcake holders. Bake 20 to 25 minutes at 350°.
Cook and chop up chicken. Chop finely, almonds, celery and eggs. Dissolve gelatin in 1/2 cup cold water and add to hot chicken stock. Stir until gelatin is dissolved. Add mayonnaise and mix well. Add all remaining ingredients. Season to taste. Place in molds or pans and chill. Serve on lettuce leaves topped with stuffed olives. Serves 16 to 18.
Mix all ingredients, except buns. Shape beef mixture into 4 patties, about 1/2-inch thick. Cook in 10-inch skillet over medium heat, turning once, about 10 minutes for medium or until desired doneness. Serve on hamburger buns with chili and cheese spread.
Quarter the pork lengthwise into 4 large strips. Pierce the meat with a fork. Whisk the other ingredients together in a bowl. Line a roasting pan with heavy-duty aluminum foil. Arrange the pork or chicken in a single layer. Pour the marinade sauce over the meat and allow it to marinate for at least 4 hours, or overnight, in the refrigerator.
Preheat oven to 375°. Remove toys from countertop. Measure 2 cups of flour. Get baking powder. Remove kids' hands from flour. Get baking powder. Remove kids' hands from flour. Put flour, baking powder and salt into sifter. Vacuum mixture the kids spilled on kitchen floor. Get an egg. Answer the phone. Separate egg and warm baby's bottle. Help daughter figure math problem. Grease pan. Answer the doorbell. Take 1/2 inch of salt from greased pan. Look for kids. Put mess in wastebasket and dishes into dishwasher. Call the bakery. Take an aspirin.
Cook broccoli in chicken broth 15 min. Saute onion in margarine until tender. Add flour and stir. Add milks and cook until thick. Add broccoli, broth, paprika and cheese. Stir until cheese melts. Turn to simmer for 30 min. stirring often.
Cook chicken and pull from bone (cut up). Save 2 3/4 cups of broth. Combine stuffing and butter together. Combine 1 1/2 cups of broth to 1 can of cream of chicken soup. Add 1 1/2 cups of broth to a can of cream of mushroom soup. Put 1/2 of the stuffing in bottom of dish. Put a layer of chicken, a layer of cream of chicken soup, another layer of chicken, then a layer of cream of mushroom soup. Keep on layering until all is used. Put the rest of stuffing on top. Bake at 350° for 30 to 45 minutes.
In microproof baking dish, arrange lamb chops in one layer. Sprinkle with onion and garlic. Cook, covered, on High (maximum power) for 5 minutes. Combine remaining ingredients and spread over lamb chops. Cover with waxed paper and cook on 60 (Bake) for 15 minutes or until lamb chops are tender.
Cream sugar and oil; stir in eggs. Sift together flour and soda. Combine all ingredients and mix well. Pour batter in lightly greased cake pan and bake at 325° for one hour or until done. Then pour the following syrup over the cake and let stand for two hours before removing cake from pan.
Mix cocoa in hot water, pour in with all the ingredients and beat with mixer. Bake at 350 degrees until done. Spread with favorite icing.
Dissolve gelatin in boiling water; add remaining ingredients. Pour into molds; freeze. Add sticks when mushy. Make 8 to 12 depending on size of molds.
Mix until thick. Spread over cream cheese layer. Top with remaining Cool Whip. Chill several hours. Decorate with sliced lemons and pecans.
Combine all ingredients, except crabmeat and Parmesan cheese. Mix very well by hand, then mix in crabmeat. Place in small baking dish. Sprinkle with Parmesan cheese. Bake at 350° for 35 to 40 minutes. Serve with Triscuits. A holiday favorite!
Mix all ingredients together in bowl. Beat for 30 minutes. Bake in ungreased tube pan for 1 hour and 20 minutes at 350°.
Fry bacon in saucepan. Drain. Saute onions and garlic in bacon fat until onions are golden brown. Add remaining ingredients and simmer 60 to 90 minutes. Add water as necessary while cooking.
Mix sugar, salt and milk well. Add butter. Boil 1 1/2 minutes after starting to boil. Remove from heat and stir in peanut butter and vanilla. Add oats and drop immediately on wax paper.
Combine ingredients; mix well. Pour into well floured pans. Bake 1 hour at 350°.
Beat eggs. Add corn, sugar, flour, salt and milk. Mix together and bake in greased 1 1/2-quart dish at 350° for 1 hour.
Mix all the ingredients together. Top with 1 package Town House crackers (crushed) and margarine. Put half of the top mixture in with the other ingredients and save the rest to put on top of the casserole. Bake at 350° for about 10 minutes.
After beating separately, mix the cream cheese mixture and Dream Whip. Slice cake thin and line bottom of a 9 x 13-inch baking dish; spread 1/2 of mixture over pieces of cake. Put another layer of cake and spread remaining mixture. Spread 1 can of strawberry pie filling on top. Refrigerate.
In bowl, combine butter, sugar and salt; blend well. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour, cream and pecans. Pour mixture into pie shell. Bake at 350° until done. Serve slightly warm with whipped cream.
Combine everything; spoon onto cookie sheet. Bake for 10 minutes at 350°.
Cut out tops of bell peppers. Wash peppers. Set aside to drain. Mix ground beef, eggs, stuffing, rice, onion and salt together thoroughly. Fill peppers with ground beef mixture. Place peppers in pan. Pour spaghetti sauce over peppers. Cook slowly for 6 to 8 hours. I cook mine in a slow cooker.
Preheat oven to 350° (325° for glass). In a medium bowl, combine flour and sugar and cut in margarine until mixture resembles coarse cornmeal. Press firmly on bottom of a 9 x 13-inch pan. Bake 15 minutes.
Preheat oven to 325 degrees. Grate 4 tsp peel and squeeze 3/4 cup of juice from the tangerines or oranges. In a large bowl, combine flour, baking powder, salt and 1 cup sugar, whisk in the oil, egg yolks, peel and juice until smooth.
Drain salmon off. Mix 8 ingredients in large bowl. Use small dipper or tablespoon shape like hush puppies. Deep-fry until golden brown.
Cook tomatoes down until all juice is gone; add all other ingredients. Cover and simmer for 45 minutes.
Mix together flour, butter and nuts. Press into a 9 x 13-inch pan. Bake at 400° for about 15 minutes. Cool completely. Mix cream cheese and powdered sugar; spread on baked crust. Then, mix pudding with milk until thick and spread over cream cheese. Cover with beaten heavy cream or you may use Cool Whip. Shave a chocolate bar on top of cream or Cool Whip. Delicious!
Brown ground beef and sausage in a large skillet. Drain off fat. Melt Velveeta slowly over low heat. When cheese is melted, stir in salsa. Serve warm with nacho chips.
Mix first 5 ingredients to form a cookie batter. Line a cookie sheet with wax paper and grease well. Spread dough evenly and sprinkle with nuts.
Put 3 cups water and 3/4 teaspoon salt on stove to boil while mixing noodles.
Cut potatoes in half lengthwise, then cut each half into thirds. Scoop out potato pulp, leaving skin intact. Use potato pulp for mashed potatoes or hash browns. Sprinkle skins evenly with butter, then bacon and onion, if used. Sprinkle with cheese. Bake in a 350° oven for 15 minutes or until crisp. Serve hot. Makes 48 servings.
Mix flour, salt and shortening until texture of fine crumbs. Mix together egg, vinegar and water. Stir into flour mixture. (Do not beat; mix gently until all mixture is combined.) Wrap in plastic wrap and chill for 1 hour.
Boil rotini in large amount of water. Brown ground beef and onion in microwave or skillet. Pour off fat. Add tomato soup to beef mixture. Drain noodles; add to beef mixture. Add cheese to beef and noodles. Season with salt, pepper and chili powder to taste. Heat in microwave 10 minutes or in skillet; serve immediately. Serves 8 to 10 people. Two generations of children's favorite!
Mix first two ingredients until crumbly. Measure 2/3 cup of that mixture and mix that with cinnamon and brown sugar. Set aside. Take remaining mixture and press into ungreased 9 x 13-inch pan (press hard to make crust). Layer that with apples (1 layer).
Combine first 4 ingredients in a Dutch oven, bring to a boil. Add apples and return to boil. Cover, reduce heat and simmer 12 minutes or until apples are tender. Remove apples to 2-quart casserole dish. Bring syrup to a boil and cook 10 minutes or until reduced to about 1 cup. Pour syrup over apples, cool. Cover and refrigerate. Serve cold.
Mix together. Form into 2 balls (put half of mixture into Saran Wrap or wax paper and form into ball). Cool, then roll in chili powder.
Heat butter and cocoa. Do not boil. In separate bowl, mix eggs and sugar. Add cocoa and butter. Add flour and nuts. Bake at 350° for 30 minutes.
Mix all ingredients gently with fingers. Heap lightly into 8 crab shells or small casserole. Top with a dab of mayonnaise and sprinkle with paprika. Bake at 350° for 15 minutes. Serve with baked potato and Caesar salad.
Cream shortening, brown sugar and sugar until fluffy. Beat in eggs and vanilla. Sift together flour, salt, soda and baking powder. Add alternately with buttermilk. Combine brown sugar and cinnamon. Pour half the batter into prepared loaf pan. Sprinkel with 2/3 of the brown sugar mixture. Add remaining batter. Sprinkle with the remaining brown sugar mixture. Swirl with knife. Bake at 350° for 40 to 50 minutes or until bread tests done.
Combine quick bread mix, oats, coconut, cranberries and orange peel; mix well. Add oats, water and eggs; mix well. Drop by heaping teaspoons 2-inches apart onto ungreased cookie sheet. Bake at 350° for 10 to 13 minutes until bottoms are golden. Makes 3 dozen.
Steam squash. In a mixing bowl, combine the soups, mayonnaise, salt, pepper, garlic and Parmesan cheese. Drain squash and add to the soup mixture. In a saucepan, melt butter and add stuffing crumbs. Cook on low heat until crumbs are saturated with butter. Stir frequently. Line a greased casserole dish with half of the bread crumbs. Pour squash mixture over crumbs. Top with remaining bread crumbs. Cover and bake at 350° for 1 hour. Yields 6 to 8 servings.
Mix together and pour into 4 greased and floured layer pans. Bake at 350° for 25 to 30 minutes.
Combine butter and water in a medium saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat. Add white chocolate, stirring until chocolate melts. Stir in buttermilk, eggs and vanilla; set aside. Combine 1/2 cup flour and pecans, stirring to coat; set aside.
Rinse and scrub squash. Cut into 1/2-inch cubes. Place in a 3-quart microsafe casserole. Add 2 tablespoons of water. Microwave on High power for 5 to 6 minutes, until just tender-crisp. Stir twice. Drain and place in bowl. In same casserole, combine olive oil and green onions. Microwave on High power for 3 minutes. Stir once. Add basil, oregano, thyme, rosemary and vinegar. Pour over the squash. Toss thoroughly. Season with salt and pepper to taste.
Add butter, sugar and salt in milk. When lukewarm, add yeast dissolved in lukewarm water. Add egg, slightly beaten. Stir in the flour gradually and form into a soft dough. Knead 2 minutes. Cover and let rise in warm place until double in size. Shape into rolls. Let rise again. Place in a 450° oven.
Combine all ingredients in a Ziploc bag. After sealing, shake to make sure the potatoes are completely covered. Empty bag into a greased 13 x 9-inch (or larger) baking dish. Garnish with pepper and parsley, if desired. Bake at 450° for 45 minutes or until potatoes are tender, stirring occasionally.
For first layer, put in ground beef and onion. Add green beans or corn for second layer. Combine soup with milk and spread for third layer. For the fourth layer, sprinkle with shredded Cheddar cheese and add Tater Tots for fifth layer.
Beat cream cheese until smooth. Add next 4 ingredients and mix well. Stir in onion and cucumber. Spoon into covered container. Chill until ready to use. Makes 2 cups.
Peel and thinly slice potatoes and onions. Heat oil in a nonstick pan. Add potatoes and cook on medium heat. After a few minutes, add the onions. Saute until potatoes are tender and onions are transparent. Add salt and pepper. Beat eggs in a bowl and then add them to the pan. Increase heat slightly. After a few minutes, turn omelette over and cook a few minutes longer.
Chill evaporated milk in freezer until icy cold. Dissolve jello in hot water and chill until partially set; whip until fluffy. Stir in limeade and lemon juice. Whip evaporated milk and add sugar; fold jello and evaporated milk mixtures together. Combine chocolate wafer crumbs and butter. Press into bottom of 13 x 11-inch pan. Pour lime mixture on top.
Drain beans in colander and rinse well. Mix sugar, oil and vinegar in covered jar. Shake well. Chop fine or mince pepper and onion. Mix all ingredients well in bowl. Tastes better when made a day ahead.
Beat all the ingredients together. Beat egg whites stiff and fold into mixture. Pour into unbaked pie shell. Bake in very hot oven at 450° for 10 minutes. Reduce heat to 375° and bake until knife comes out clean.
Sprinkle chicken with lemon juice and salt; chill several hours. Add celery, grapes, chopped eggs, mayonnaise and almonds; toss lightly. Season salad with salt to taste. Serve in lettuce-lined bowl.
Slightly beat eggs and melt margarine. Combine all ingredients and pour in an unbaked pie shell. Bake at 425° for 15 minutes and then reduce oven temperature to 350°. Bake until knife inserted in center comes out clean.
Saute onions and bell peppers. Add ground beef and brown. Remove from heat. Add remaining ingredients and mix well. Bake for 30 minutes in 400° oven. Remove from oven and sprinkle with sharp cheese, if desired. It is better when made ahead of time. Very good for a picnic or covered dish to take out.
Cream shortening and sugar together in bowl until light and fluffy. Add lemon rind and egg; beat well. Stir in lemon juice and water. Sift flour, baking soda, cream of tartar and salt into separate bowl. Add to shortening mixture and blend well. Stir in nuts. Refrigerate dough until well chilled.
Mix peanut butter, chocolate syrup, milk and Cool Whip with a mixer until blended. Pour into pie shell and freeze for about 2 hours to set. Serve frozen!
Combine cabbage, carrot, green pepper, radishes and enough salad dressing to moisten. Garnish with green pepper rings, if desired. Makes 6 to 8 servings.
Mix dry ingredients and sift. Beat egg yolks until lemon colored and add with milk to dry ingredients. Add melted butter. Beat egg whites until stiff and fold into batter. Bake in preheated waffle iron.
Place 1 1/2 cups Fritos in baking dish. Arrange chopped onions and half of grated cheese over Fritos. Heat chili; pour over onions and cheese. Bake at 350° for 10 minutes.
Mix first 3 ingredients in pan and heat until sugar is dissolved. Cool, then add mayonnaise, turmeric, celery salt, salt and pepper. Cook macaroni until tender. Drain and pour cold water over it again and drain. Mix with dressing (it will be soupy). Cover and refrigerate overnight. Next day, add celery, onion, pepper and eggs. Cover and refrigerate several hours.
Mix Bisquick and pudding together. Add oil and beaten egg. Mix all ingredients together. Shape into small balls. Place on cookie sheet and flatten with glass dipped into sugar, as it will stick otherwise. Bake at 375° for 8 to 10 minutes.
Blend the butter, eggs, bananas and honey. Add the yogurt and soda. Cream well. Add the flour and oats and mix. Fill 16 to 18 muffin cups 2/3 full. Bake at 375° for 18 to 20 minutes. These freeze well.
Thaw turkey. Rub with Tabasco sauce and rub in Tony's Creole seasoning; repeat overnight. Heat oil to 375°. Drop turkey in grease. Cook 3 minutes per pound. Turkey will float to top of oil when ready, just like fish. Turkey will come out golden brown. Oil must completely cover, whether frying whole turkey, breast or legs.
Peel, core and dice apples. Pour vinegar over them; set aside. Pour remaining ingredients in saucepan; heat over medium heat, stirring constantly so as not to burn or scorch, until thickened. Pour over apples. Chill and serve.
In a large mixing bowl, combine pumpkin, 1/2 carton whipped topping, pudding mix and spice. Beat at low speed until well blended, 1 to 2 minutes. Spread into crust. Top with remaining whipped topping. Quick chill in freezer for 10 minutes or until ready to serve. Dust with additional spice, if desired.
Melt margarine and chocolate in heavy saucepan. Add nuts and stir until well coated.
Mix marshmallows and milk; heat until melted. Cool. Whip the whipping cream and fold into marshmallow mixture. Add drained pineapple. Alternate layers of crushed graham crackers with salad in 2-quart glass serving bowl.
Combine corn, egg, onion, milk, crackers, salt and pepper. Pour into greased casserole dish. Dot with butter. Bake, uncovered, at 350° for 30 minutes.
Cook broccoli until tender. Drain; put chopped cheese and 1/2 stick butter on top to melt. Pour broccoli, cheese and oleo into casserole. Melt 1/2 stick oleo with tube of crackers and sprinkle on top of casserole. Bake at 350° for 30 minutes.
Soften 1 package of dry yeast in warm water. Scald 1 cup milk, pour over sugar, salt and margarine. Cook to lukewarm. Add softened yeast and beat in flour. Turn dough onto floured board and let rise until double in bulk. Punch down and divide in 6 equal parts, cover and let stand 10 minutes. Roll each portion into lengthwise strips. Use 3 strips for each loaf, braid together.
Prepare potatoes as directed on package, except skimp on milk. Add onions, cottage cheese and sour cream. Mix well and place in baking dish. Put lots of butter and paprika on top. Bake until hot.
Brown ground beef. Drain fat. Add salsa and taco seasoning. Heat thoroughly over medium heat. In casserole dish, spread even layer of smashed tortilla chips, then layer of meat. Next, spread tomatoes evenly and sprinkle with Cheddar cheese. Bake at 350° for 30 minutes. Serve with sour cream (optional).
Combine all ingredients and place in a 9 x 13-inch dish. Bake at 350° for 35 to 45 minutes.
I use enough water in gravy mix to almost cover meat. I break whole bay leaves into pieces.
Cook pork in hot oil until brown. Add onion, celery and green pepper. Cook 4 to 5 minutes. Combine cornstarch with a little water, then stir in remaining water and bouillon cube. Add to vegetable mixture. Cook until just thick. Add bean sprouts, water chestnuts and soy sauce. Heat. Serve with rice. Garnish with toasted almonds, if desired.
Mix all except spinach. Blend well. Add spinach. Mix well and refrigerate until served. Serve with fresh vegetables or Fritos. This keeps well and freezes well also.
Saute onion in oil. Add water, potatoes and seasonings. Cook until potatoes are tender, about 15 minutes. Mash potatoes slightly. Add corn and milk. Heat until simmering. Be careful soup does not boil. Serve with parsley garnish, if desired.
Cream together sugar and shortening. Add eggs and milk. Sift together flour, baking powder, cocoa and salt. Add to the creamed mixture and stir in nutmeats and vanilla. Beat well. Pour into cookie sheet. Bake at 350° for 25 minutes. Frost, if desired.
Heat oven to 425 degrees. Mix sugar with apple pie filling and pour into bottom pie crust. Sprinkle with cinnamon and dot with butter. Place second crust over filling; press together and seal. Sprinkle a small amount of sugar over top of second crust. Cut small slits in top of crust to vent. Bake 35 to 40 minutes. Let cool; top with pecan halves and zig-zag small streams of butterscotch over pie to decorate.
Mix all cold ingredients together thoroughly. Pour over thinly sliced cucumbers. Pour slowly so you can pack cukes in tightly. Place in refrigerator. Ready to eat in 2 to 3 days. Delicious and easy.
In a large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly, until pieces are browned, about 5 minutes. Remove chicken from skillet. Add remaining butter, rice and garlic to skillet and cook, stirring constantly, until rice is lightly browned, about 5 minutes. Add mushrooms and green onion. Continue cooking, stirring constantly, until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil; cover and simmer 15 minutes. Gently stir in chicken. Continue simmering until chicken is heated through and rice is tender, about 5 minutes. Top with cheese and serve immediately. Serves 6.
Saute onion, celery and potato in butter. Add clams and juice. Simmer for 15 minutes. Add potato soup. Simmer for 1 hour; stir often. Do not boil. Add evaporated milk and half and half. Bring to a high simmer without boiling. Add pepper and Texas Pete. Serve hot. Serves 8. Freezes well.
Place Tater Tots in 13 x 9-inch pan. Combine margarine, garlic salt, marjoram and oregano. Mix. Pour over 1/2 mixture on Tater Tots. Take 3 whole chicken breasts, split in half, debone, remove skin and fat. Pound flat; on each flattened chicken breast, lay one slice thin ham, one slice cheese, roll up. Put seam side down on Tater Tots. Pour rest of herb butter over each chicken breast. Cover tightly with foil. Bake 30 minutes at 375°. Uncover. Bake 20 to 30 minutes more. Serves 6.
Melt chocolate and margarine in microwave and stir until smooth. Blend all remaining ingredients except pie shell together and mix with chocolate. Pour into the pie shell. Bake at 350° for 30 to 40 minutes.
Saute beef, onion and green pepper. Add tomato soup and other ingredients. Turn heat down to simmer and allow to heat 1 hour. Add water as desired. Pour over cooked pasta.
Brown ground beef. Add remaining ingredients, except cabbage and continue cooking over medium heat for 10 to 15 minutes, stirring occasionally. Add cabbage. Cover; reduce heat and simmer until cabbage is done.
Drain artichoke hearts and chop. Mix with mayonnaise and cheese. Bake at 350° until bubbly. Serve with Melba toast, sliced fresh bread or unsalted crackers.
Cook grits in water & salt until thickening. Add rest of ingredients, stir well. Pour in greased 7x11 casserole. Bake at 350 degrees, uncovered for 30 minutes, or until set.
Cream sugar and shortening; add peanut butter, egg and milk. Add dry ingredients. Bake at 350° for 30 minutes or until done.
Combine first five ingredients in a small bowl. Stir with a wire whisk until blended. Cover and chill.