HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook Shoepeg corn on medium heat in shortening until tender. Add remaining ingredients. Cook for 15 minutes.
Mix dry ingredients in a large bowl. Mix milk, egg and oil in a small bowl. Add milk mixture to dry ingredients and stir until moist (batter will be slightly lumpy). Pour into lined muffin tins and bake at 400° for 20 minutes. Makes 8 muffins.
Sear meat in covered 2-quart pan with vegetable oil. Add tomato sauce, onion and garlic powder. Cover and simmer for 30 minutes, stirring occasionally. Add remaining ingredients and simmer for 1 hour. Stir occasionally. Add water if necessary. Simmer for 30 more minutes. Serve with a side dish of pinto beans, chopped onions or Cheddar cheese for garnishes. Yield: 10 servings.
Place fish in skillet; add milk, water, lemon slices, allspice, salt and parsley. Cover and cook over low heat for 20 minutes, until tender. Remove to hot platter. Combine white sauce, lemon juice and eggs; pour over fish and serve.
Thaw ice cream at room temperature for 10 to 15 minutes. Fill pie crusts with ice cream. Top with Cool Whip. Freeze until ready to serve. Serves 8 to 10.
Place skinless chicken breasts, rib side down, in a baking pan and pour apple butter over them. I use about 28 ounces of apple butter for 12 breasts. The amount can vary depending on how many you're cooking. A little water can be added to stretch the apple butter. Cover tightly with foil and bake at 375° for 1 1/2 hours. You can also cook them on top of the stove using a coated covered skillet and simmer for 1 1/2 hours.
Preheat oven to 425°. Melt 2 extra tablespoons of butter in a 9-inch pie plate. Peel, core and slice apples. Combine with brown sugar, cinnamon and melted butter. In another bowl, mix flour, milk, eggs and salt. Pour into pie plate. Place apple mixture in center of milk mixture. Bake for 15 minutes. Delicious!!
Mix jello in 9 x 12-inch pan, then add cranberry sauce, apple, pineapple, nuts and celery. Put in refrigerator until set.
Melt chocolate with butter; beat eggs and add sugar, flour and vanilla. Add chocolate mixture to egg mixture and put in greased and floured cake or pie tin. Bake for 20 to 25 minutes at 350°. It will puff and fall. May be served with scoop of ice cream on top.
Grease and flour bread pan. In large bowl mix flour, sugar, baking powder, salt and baking soda with fork. "Cut" in shortening (like when making pie). "With fork" stir in bananas and eggs just until blended; spread in pan. (Also stir in nuts, if desired.) Bake at 350° for 55 to 60 minutes. Cool about 10 minutes and remove from pan.
Do not mix, just layer the ingredients in the same order listed. Bake at 325° for 30 minutes. Completely cool before cutting.
Saute onion in margarine until soft. Place onion in saucepan with carrots, celery, water and Herb-Ox. Cover and simmer 15 minutes. Pour into blender and blend 10 seconds. Add salt, pepper and half and half. Cover and blend until smooth. Serve immediately or refrigerate and reheat to serve. Serves approximately 6.
Cake: Add flour, Jell-O, water, oil and unbeaten eggs to cake mix in a bowl. Beat 2 minutes on medium speed with mixer or beat until smooth. Add the frozen strawberries and beat 1 minutes or until mixed well. Pour into a greased and floured 9-inch layer pan. Bake in a 350° gas oven for 30 to 35 minutes. Frost with Strawberry Icing when cooled.
In a large mixing bowl, beat eggs until foamy. Gradually add sugar. Cream vanilla and salt, mix thoroughly and chill. Then churn until it freezes. Yields around 3 quarts.
Combine first 6 ingredients. Mix well. Pour into a glass casserole dish that has been greased (7 x 11-inch). Combine brown sugar, flour, pecans and butter. Mix well. Sprinkle on top of potato mixture in casserole dish. Bake at 350° for 30 minutes.
Line a large electric skillet with heavy-duty foil. Combine sugar, water and syrup in skillet. Set temperature gauge at 375°. Cook, stirring occasionally, until syrup turns golden. Stir in peanuts and salt. Continue stirring until mixture becomes brown. Unplug skillet, then vigorously stir in margarine and soda. Remove foil with candy still on foil. Let cool. Break into pieces.
Dip chicken into flour and salt mix. Brown in fat. Put chicken in casserole dish. Pour off all but 2 tablespoons of fat in skillet. Saute onions, celery and green pepper until golden brown. Blend in other ingredients. Pour sauce over chicken. Bake, covered, at 350° for 90 minutes. Good with cinnamon-stick tea, sweetened.
Add cocoa to melted butter and mix well. Stir in sugar. Add milk and stir until smooth. Add peanut butter and mix well. Drop by teaspoonfuls onto waxed paper; flatten tops and shape into 1-inch patties.
Cream together cream cheese, sugar, sour cream and vanilla extract until smooth, then fold in Cool Whip. Put in graham cracker crust and chill for 4 to 5 hours or overnight until set.
Combine soy sauce, vinegar, 1/2 cup water, garlic and ginger root in a bowl. Combine egg and cornstarch in another bowl and dip chicken pieces. Heat oil in a wok or deep, heavy skillet until very hot, add the chicken and fry for 4 to 6 minutes, or until crisp. Transfer chicken with tongs to paper towels to drain. Pour off all but 1 tablespoon of oil from wok. Add soy sauce mixture, chili peppers and chicken. Cook the mixture over moderately high heat for 5 minutes, or until heated through. Serve with steamed vegetables, fried rice or noodles. Enjoy!
Combine rice, seasoning packet from rice mix and hot water. Place in lightly greased 13 x 9 x 2-inch baking dish. Set aside. Sprinkle pork chops with pepper and place over rice mixture. Cover and bake at 350° for 1 hour. Uncover casserole, combine cream of celery soup and milk. Pour over casserole. Bake casserole, uncovered, 15 minutes or until thoroughly heated.
Wash and scrape carrots. Cut into quarters, lengthwise. Put carrots in boiling water; add salt and sugar. Cover. Cook until tender, 15 to 20 minutes. Drain. Blend mayonnaise and cream. Pour over carrots and mix lightly. Serve at once. Serves 5 to 6.
Mix sugar, flour and cocoa. Add milk. Cook and stir until mixture begins to thicken. Then, take a small amount and add to beaten egg yolks. Return this to chocolate mixture and cook and stir until very thick. Remove from heat and add oleo and vanilla. Beat vigorously.
Combine all ingredients in a large bowl; mix well. Shape into 1-inch balls; cover and refrigerate at least one hour. Thread meatballs on skewers, leaving space between each. Grill for 6 minutes per side over medium-hot coals. Garnish with pineapple chunks, papaya chunks or kiwi fruit slices. Serves 4 or makes 20 appetizers.
Boil 2 quarts water. Pour over tea bags and steep. Remove tea bags and stir in sugar. Stir in lemonade and limeade.	Add cold water to make 1 gallon. Add mint when steeping.
Combine and cook until melted. Add chicken. Place a layer of crushed Doritos in a flat casserole dish, then add the chicken mixture. Bake at 350° until bubbly. Crushed chips can be sprinkled on top before baking, if desired.
Crumble and brown 1 pound mild sausage. Drain and cool. In a large bowl, beat 6 eggs. Add milk, salt and dry mustard. Add bread cubes. Stir. Add cheese and browned sausage; mix well. This must be refrigerated overnight. Next morning, place in a 9 x 13-inch pan. Bake at 350° for 45 minutes.
Bake at 375° or 400° until done. Fills 2 deep crusts.
Brown cubed steak. Layer with lemon, orange and onion. Add salt and pepper to taste and tomato sauce. Cover and simmer 35 to 45 minutes on medium heat.
Put cupcake liners in muffin pans. Put wafer in bottom of liner. Cream the cream cheese and sugar. Add vanilla and eggs. Mix well. Pour batter into cupcake liner. Bake 15 minutes at 350°. When cool, spoon on pie filling as topping.
Combine stock, onion and barley in soup kettle. Bring to a boil over high heat. Reduce heat to low, cover and simmer 30 minutes. Add potatoes and carrots and simmer 20 minutes more. Stir in turkey, peas and pepper. Simmer 5 minutes more. Serves 8.
Combine all ingredients in large bowl; beat well. Pour into ungreased angel cake pan. Bake in 350° oven for 50 minutes.
Simmer clams and lemon juice for 15 minutes. In a small skillet, saute onion, garlic, margarine, parsley flakes, oregano, black pepper and Tabasco. Mix all in a 1-quart casserole; add bread crumbs. Top with cheeses. Bake at 350° for 30 minutes. Serve warm with crackers.
Brown almonds in oven. Mix eggs, sugar and oleo together. Add milk, soda and flavoring. Gradually add flour. Stir in nuts. Form into 2 long rolls on cookie sheet. Can add more flour if too sticky to handle. Bake at 300° for 45 minutes. Cut on angle in slices. Lay out on cookie sheet and dry at 200° for 45 minutes, turning once.
Grind cranberries. Add sugar and drained pineapple. Set aside. In another bowl, stir together marshmallows and whipping cream. Cover both bowls and refrigerate 2 1/2 hours then stir ingredients in both bowls together.
Combine cheese, onion and mayonnaise and stir well. Spoon mixture into a greased 1-quart baking dish. Sprinkle with Parmesan cheese. Bake at 325° for 40 to 45 minutes. Serve with crackers, bread cubes or corn chips.
Put shredded cabbage in baking dish. Pour potato soup and water over cabbage. Sprinkle with cheese. Bake in a 350° oven until cabbage is tender. Sprinkle on bread crumbs and bake until crumbs are lightly brown.
Cream butter and sugar. Add egg yolk and vanilla. Add flour and cinnamon. Mix well. Spread on cookie sheet. Brush beaten egg white over surface. Press in 1 cup finely chopped nuts (pecans) into dough. Bake at 350° for 20 minutes. Remove from oven; cut into strips while hot and remove from pan to cool. Delicious!
Cream cheese and salad dressing. Add pineapple and juice, marshmallows and prepared Dream Whip. Add nuts, if desired.
Wash tomatoes. Cut into thin slices. Sprinkle with salt; let stand, covered, overnight. Rinse with water. Slice onions, chop peppers. Add sugar and vinegar, dissolve over heat. Place all spices loosely in a double cheesecloth bag. Add tomatoes and spice bag. Simmer 1 hour. Pour into scalded jars, seal. Makes about 7 pints.
Add melted oleo, lemon juice and paprika. Dust garlic salt on chicken and dip each in butter mixture. Bake 20 to 30 minutes at 350°. Spread on soup and mushrooms. Sprinkle almonds on top. Bake another 20 to 30 minutes watching close so almonds don't burn. Mix sour cream to butter mixture heating on low to melt cream. If sauce is not thick enough, add 1 tablespoon flour. Add more lemon, if desired. Spoon sauce over chicken and white rice when served.
Mix pudding powder with undrained pineapple thoroughly. Mix with Cool Whip. Turn into clear glass bowl and decorate top with drained cherries. Walnuts and pecans can be mixed in or added on top if you want more nuts.
Combine all ingredients. Store in covered jar in refrigerator until ready to use. Shake well before using. Makes 3/4 cup.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Beat eggs until foamy, then add the oil and mix well. Add sugar, vanilla, spices, soda and flour, mixing after each addition. Stir in nuts and apples. Bake for 45 minutes to 1 hour. Cool and frost with cream cheese frosting.
Mash baked potatoes. (Boiling potatoes instead of baking removes much of the flavor). Add to potatoes, the eggs, sugar and spice. (I prefer allspice, nutmeg and grated dried orange rind.) Pour into 2 pie shells and dot with butter chips. Start oven temperature at 400°. Fifteen minutes later, reduce to 375°. Fifteen minutes later, reduce to 350°. Bake 20 to 25 minutes longer. Toward end of baking time, marshmallows may be added to top and baked until toasted.
Heat oven to 350°. Grease and flour 13 x 9 x 2-inch pan or 2 round 8 or 9 1/2-inch layers.
Brush sides and bottoms of 4 (9-inch) cake pans with chiffon soft-type margarine. Sift into large mixing bowl flour, sugar, soda, salt and baking powder. Add chiffon, melted chocolate, water and vanilla. Beat at low speed to blend, then beat for 2 minutes at medium speed, scraping sides and bottom of bowl frequently. Add eggs and beat 2 minutes or until smooth.
Flour and grease cake pan. Mix all ingredients together and bake at 325° for 1 hour.
Cook cranberries, soda and water for 10 minutes. Take from heat and add marshmallows, jello and sugar. Let set until cold. Now add apples, celery and nuts. Chill.
Mix mayonnaise, oil and vinegar until creamy. Stir together potatoes, onion and mixture. Experiment with vinegar. Some like more than others.
In medium saucepan, combine all ingredients. Simmer 5 to 10 minutes over medium heat. Garnish with cheese and onion. Serves 4. Calories: 160. Fat: 0.
Mix dry ingredients well; add fat and half of milk. Beat until creamy. Add remaining milk, egg whites and flavoring. Beat until creamy. Pour into two 8-inch greased and floured layered cake pans. Bake at 375° (moderate oven) for 25 to 30 minutes, or until the cake surface springs back up when touched lightly. Cool cake for a few minutes before removing from the pans. When cool, frost as desired.
Combine ingredients; shake or mix well until blended. Put into pint bottle and refrigerate. Shake well before using.
Combine all ingredients except noodles. Mix well. Pour over dry noodles and stir lightly. Bake at 375° for 1 hour, covered with foil. When done, remove foil and sprinkle cheese over top.
Dissolve jello in 1/4 cup hot water (not easy). Add yogurt and Cool Whip. Pour into crust. Chill in refrigerator.
Mix ingredients well in a large jar. When needed, put 2 rounded teaspoonfuls into a 6-ounce teacup and fill with very hot water.
Mix all ingredients together. Heat on stove (medium heat), stirring constantly, until butter is melted. Pour into unbaked pie shell. Bake at 350° until done or about 30 minutes. Makes 2 pies.
Cream sugar and butter or margarine. Add beaten eggs and Hershey's chocolate syrup. Add flour with baking powder. Bake in jelly roll pan for 25 minutes in 350° oven.
Prepare cake mix according to package directions. Bake at 350° in 13 x 9 x 2-inch rectangular pan for 30 to 40 minutes. Cool. Prick the cake at 1/2-inch intervals with fork. Dissolve gelatin in boiling water. Add cold water and pour carefully over cake. Chill 3 to 4 hours. Top with Cool Whip.
Preheat oven to 350°. Pick through crabmeat in order to remove bits of shell. Combine first 4 ingredients and set aside. Combine sour cream, wine, salt and pepper (black and cayenne). Fold cream mixture into crabmeat mixture carefully so as not to break up the crabmeat. Place mixture into 4 (1-cup) au gratin dishes or in 1 (1-quart) casserole dish. In a small bowl, combine bread crumbs and cheese with a fork. Sprinkle over top. Bake until golden and bubbly, 20 minutes. Makes 4 servings.
Let yeast and water work. Mix together with salt, honey and flour (will be sticky). Melt margarine on a cookie sheet. Set oven at 350°. Roll the dough in margarine. Pull and twist it through the margarine. Make two 4-inch rolls. Cut into breadsticks; sprinkle with garlic salt and Parmesan cheese. Let rise. Bake for 10 to 15 minutes.
Mix crumbs, sugar and margarine in 9 x 13-inch pan. Press into bottom of pan. Combine powdered sugar, cream cheese and 1 cup of Cool Whip. Spread over crust.
Combine ingredients in order given. Bake at 350° for 10 to 12 minutes.
Boil 5 minutes. Remove from heat and add 1 teaspoon soda. Stir. Pour over popcorn. Mix well. Bake for 1 hour at 200°, stirring frequently.
Boil water, cornstarch and sugar. Add strawberry jello. Cool and add strawberries. Pour into prebaked pie crust.
In a 1-quart casserole, combine whole kernel corn, cream cheese with chives, salt and pepper. Cover and bake at 325° about 45 minutes. Serve baked corn in sauce dishes. Makes 6 servings.
In bowl, combine Ricotta, spinach, 1/2 of Mozzarella, Parmesan and eggs; mix well. In 15 x 9-inch dish, layer sauce, lasagna and mixture. Bake at 350° for about 40 minutes. Top with remaining cheese. Bake an additional 10 minutes. Let stand 10 minutes before serving.
In a large bowl mix flour, sugar, baking powder, salt and garlic powder. Add butter and cut in until crumbly, using two knives or your hands. Add grated cheese and stir until well mixed.
Mix the first 2 ingredients together. In separate bowl, mix chilies, salsa and chicken. In large, ovenproof dish, spread half of the soup mixture evenly over bottom. Tear 6 tortillas and put over soup mixture. Spread half of meat mixture and repeat layers. Cover with Cheddar-Jack cheese. Cover and bake at 350° for 1 hour.
Combine sugar and cinnamon. Toss apples into the sugar mixture. Spoon over cream cheese layer, sprinkle with almonds. Bake at 450° for 10 minutes. Reduce heat to 400° and continue baking for 25 minutes. Cool before removing rim of pan.
Soak tapioca in water 3 hours. Drain; discard water. Soak prunes and raisins in water 1 hour. Drain; discard water. Cook fruit in water to cover 15 minutes. Add drained tapioca, lemon, cinnamon stick and 2 cups grape juice. Cook until tender, adding more water or grape juice as necessary. Add salt and sugar to taste.
Mix all ingredients together. Chill. Serve with raw vegetables (especially good with raw cauliflower).
Heat pineapple and juice in a saucepan. Remove from heat. Add gelatin, stirring to dissolve. Cool. Fold in buttermilk, whipped topping and pecans. Pour into square or oblong dish. Chill until firm.
Boil chicken and chop into small pieces when cool. Make white sauce with butter, flour, salt and milk. Add onion, pimento, chopped chicken, mushroom soup and half of cheese to white sauce.
Mix all ingredients in ungreased 9 x 13 x 2-inch pan. Stir vigorously and scrape down sides. Spread batter evenly in pan. Bake at 350° for 35 to 40 minutes. Loosen cake from sides and serve warm with Cool Whip.
Place chicken breasts in Dutch oven; cover with water. Add salt, more or less as desired. Cook in boiling water for about 2 hours; cool and remove meat from bones. Mix flour and cream of chicken soup together. Drop by tablespoons onto hot chicken pieces in broth. Cook slowly for 10 minutes, uncovered, then cook 10 minutes tightly covered. Remove dumplings and meat from broth; make gravy, if desired. Serve!
Season to taste with (2 Chronicles 9:9) spices. Mix like a fruit cake and bake.
Fry hamburger. Add onion, celery and tomato sauce. Cook macaroni and add to mixture. Drain corn and add. Cook in casserole dish. Add cheese to top and bake for 10 minutes at 350°.
Dissolve Jell-O in boiling water. Add cold water. Stir until slightly thickened. Stir in whipped topping until smooth; fold in orange sections. Refrigerate 20 to 30 minutes until mixture will mound. Spoon into crust and refrigerate 4 hours or until firm. Garnish with additional topping and orange slices.
In large punch bowl, combine concentrates and apple juice. Stir in ginger ale. Spoon sherbet into bowl. Serve immediately. Makes 28 servings (about 1/2 cup each).
Mix flour and corn. Add sugar, milk, salt, pepper and butter. Stir in eggs. Grease 1 quart casserole. Pour in mixture. Place casserole in pan of hot water.
Dissolve the yeast and 1 teaspoon sugar in 1 cup warm water. Add the shortening, sugar, salt, beaten eggs and 1 cup warm water. Add 3 cups of flour at first; beat with wire whisk, then add remaining flour, 1 cup at a time, stirring in with wooden spoon. Cover bowl; let rise 1 hour. Flour board and roll out 1/2 of dough to 1/4-inch thickness. Spread with butter, 1 teaspoon cinnamon and 1/2 cup brown sugar. You can add more sugar so it makes its own glaze. Roll up and cut into 1-inch slices to place in greased pan. Let rise 2 hours. Bake at 350° for 12 to 15 minutes.
Heat cream on top of double boiler. Beat egg yolks in a bowl, then gradually mix in sugar. When cream is warm, gradually add to egg and sugar mixture, stirring constantly. Add vanilla and pour into brulee dishes. Put individual dishes in a pan containing about 1/2-inch hot water. Bake in preheated oven at 350° for 45 minutes. Remove from oven and sprinkle 1/2 teaspoon sugar on top of each dish. Heat oven broiler and place dishes under broiler until the sugar on top just caramelizes. Cool and serve.
Cook garlic in butter and oil over medium-low heat just until soft, but not browned. Stir in parsley and cook 1 to 2 minutes (stir continuous). Spoon over cooked spaghetti. Makes 6 to 8 servings.
Combine graham cracker crumbs with sugar and margarine. Pat into pan for crust on bottom of 9 x 12 pan. Beat cream cheese. Add powdered sugar. Prepare Dream Whip as directed on the package and add to cream cheese. Mix and spread over the crust. Top with the pie filling and refrigerate 12 to 24 hours before serving.
About 1 1/2 hours before serving, in 12-inch skillet over medium heat in oil, cook garlic until golden; remove and discard garlic. In drippings, over medium heat, brown chicken and sausages, a few at a time. Pour off all but 2 tablespoons drippings. Return chicken and sausages to skillet. Stir in wine, mushrooms and salt; bring to boiling. Reduce heat to low. Cover and simmer 30 minutes or until chicken is fork-tender. Arrange chicken and sausages on warm platter. In cup, blend water and cornstarch until smooth. Stir into hot liquid; cook over medium heat until mixture thickens. Pour this wine and mushroom gravy over chicken and sausage pieces. Serve over noodles.
Pound meat on both sides; sprinkle with garlic salt, 1/2 teaspoon salt and 1/8 teaspoon pepper. Unwrap tamales; place in bowl. Break up slightly with fork; spread over steaks. Roll up as for a jelly roll; tie closed. Place in shallow baking pan. Dissolve bouillon in boiling water; mix with tomato sauce and hot pepper sauce. Pour over meat. Roast in 350° oven for 1 1/4 to 1 1/2 hours, basting often. Remove strings. Top meat with cheese. Makes 6 servings.
Mix all ingredients, except cheese, together. In a 9 x 13-inch greased pan (dish), pour 1/2 mix and 1/2 grated cheese. Add remaining mix and cheese. Bake at 350° for 45 to 50 minutes.
Grate the cabbage. Add the apple (chopped with skin on). Squeeze the lemon juice on the cabbage and apple. Add the raisins and peanuts. Add sugar to taste and mix with mayonnaise.
Saute zucchini, onions, bell pepper, tomato and spices until liquid has evaporated; about 30 minutes. Pour sauteed ingredients into pie shell. Mix eggs and cream and pour over vegetables. Cover with Parmesan cheese. Bake 30 minutes in a 350° oven. Serves 6.
Melt shortening. Saute onion and garlic. Add meat. Let turn grey. Stir in flour, then add to the remaining ingredients in a small heavy pot. Cook on low heat for 3 to 4 hours.
Drain and chop beets. Heat in microwave or on top of stove until warm. Stir in French dressing. Place in bowl. Top with sour cream. Sprinkle chopped green onions (include green tops) on top for garnish.
Cook and drain hamburger. Add cream of mushroom soup to hamburger and put in bottom of 13 x 9 dish. Add cheese then top with mashed potatoes. Cook at 375° for 20 minutes.
Mix all ingredients well and shape into 8 equal servings or balls. Flatten balls and roll a slice of bacon around outer edge of patty. Secure or hold with toothpick. Bake at 375° for 45 minutes.
Peel and halve eggs. Remove yolks and mash. Add all other ingredients to mashed yolks except paprika; mix well. Refill egg whites with yolk mixture. Sprinkle with paprika. Refrigerate until ready to use. Makes 8 servings.
Boil and devil eggs and place in bottom of shallow casserole. Mix chipped beef, onion and sauce together. Pour over eggs. Sprinkle with paprika. Bake 20 minutes at 350°. This may be made ahead and refrigerated until cooking. May be served over toast.
Preheat oven to 350°. Place fish in an ungreased baking dish and dot with margarine. In a saucepan over medium heat, slowly stir flour into milk. Stir until thick and then cook 1 minute longer. Stir in remaining ingredients and pour sauce over fish. Sprinkle with paprika, if desired. Bake, uncovered, 20 to 25 minutes. Makes 4 servings.
Scald 1 1/2 cups milk in top of double boiler. Combine sugar, flour, cornstarch and salt. Stir this flour mixture into hot milk. Cook until thickened. Remove from heat; add butter, vanilla and 3/4 cup coconut. Allow mixture to cool, then pour into baked 9-inch pie shell. Cover with meringue and remaining coconut. Bake at 350° for 10 to 15 minutes or until meringue browns lightly.