HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer first 3 ingredients in a lightly buttered 9 x 13-inch glass dish. Mix all other ingredients together and pour over top. Cover and refrigerate overnight. Bake at 350° for 40 minutes, covered. Then bake an additional 10 minutes, uncovered.
Combine and bake in a greased and floured 10 x 15 x 1-inch pan at 350° for 30 to 35 minutes.
Press dough on 14-inch pizza pan. Bake at 350° for 10 to 15 minutes. Cool. Mix cream cheese, sugar and vanilla. Spread on top of cookie crust. Add fruits: peaches, pineapple, bananas, cherries, strawberries, kiwi, blueberries. Mix orange marmalade with water and spoon drizzle on top as glaze. Chill.
Combine biscuit mix (Bisquick), milk and brown sugar to make a soft dough. Spread it roughly in a greased shallow 8 x 8-inch pan.
Mix 1/2 of the flour with the egg and milk for batter. Dip chicken in batter, then roll in remaining flour. Fry in oil until light brown. Drain on paper towel then roll in Parmesan cheese until coated. Heat sauce, then add chicken. Simmer until bubbly. Serve over cooked spaghetti.
Cream sugar, eggs and shortening. Add dry ingredients alternately with buttermilk. Add soda and flavoring. Bake at 350° for 1 1/2 hours in a greased and lightly floured Bundt pan.
Spread 1/2 teaspoon of dressing on each slice of bread. Place 1 tablespoon of sauerkraut on each slice of bread; top with a slice of corned beef. Cut cheese the size of bread and place over corned beef. Arrange sandwiches on baking sheet. Bake at 400° for 10 minutes or until cheese melts.
Brown ground beef. Drain and remove from heat. Combine remaining ingredients in a large bowl. Add ground beef and toss gently. Chips can be added just before and while serving.
Cook carrots in small amount of water until done. Saute onion and pepper until done in small amount of oil. Mash carrots and stir in onion and pepper. Make thick cream sauce with butter, flour, pepper and milk. Mix all together and bake at 350° until bread crumbs are nicely browned.
Combine all ingredients in large pitcher and chill, covered, for at least 3 hours.
Mix all ingredients. Spread on French bread, split in half. Broil until brown and bubbly. Slice and serve.
Heat oven to 350°. Lightly spray 9-inch pie pan with vegetable spray. Place all ingredients in blender or mixing bowl. Blend 1 minute or beat 2 minutes with mixer. Pour into pie pan; bake for 50 minutes or until center is puffed up. Cut in 8 pieces to serve. One serving equals starch/bread exchange, or 1/2 medium fat exchange.
Drain pineapple; save 1/4 cup of juice. Set aside. On waxed paper, fix flour and salt. Use to coat chicken breast halves. In a 10-inch skillet over medium heat, in hot salad oil, cook chicken until golden brown and fork-tender, about 10 minutes. Remove chicken to warm platter (keep warm). Into drippings in skillet, stir in honey, teriyaki sauce, chives and pepper. Heat to boil. Add pineapple; heat through. Pour over chicken. Serves 4.
Mix all ingredients. Bake 45 minutes to 1 hour at 350°. Top with bread crumbs and brown if desired.
Saute first 3 ingredients and ground beef. Add other ingredients. Add water if it is too thick. Heat 1 1/2 hours. May be served with Parmesan cheese on top.
Dissolve jello in 1 cup boiling water. Add blueberries and pineapple. Chill to set. Add Cool Whip and nuts. Mix well. Top with nuts.
Heat oil in large skillet on medium high heat. Add ground beef; cook and stir until lightly browned. Add chicken, onion, pepper, celery, garlic and basil leaves. Cook and stir until chicken is cooked through. Stir in tomatoes and tomato sauce; bring to boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes, or until liquid is absorbed. Stir well, then serve.
Cook broccoli as directed or until tender. Beat soup and cheese together. Mix all ingredients and place in a baking dish. Bake at 350° for 30 to 40 minutes.
Grease and flour two 9-inch cake pans. In a large bowl with mixer at low speed, beat the first 10 ingredients for 2 minutes. Stir in apples, raisins and nuts. Pour into pans. Bake at 350° for 45 minutes. Cool in pans for 10 minutes. Remove and cool completely. Frost with 2 cups of whipped cream.
Lightly brown pork chops on both sides in large skillet or slow-cooking pot with browning unit. Pour off excess fat. Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches and vinegar. Sprinkle chops with salt and pepper. Arrange chops in	slow-cooking pot. Place drained peach halves on top. Pour tomato mixture over all. Cover and cook on low for 4 to 6 hours. Makes 5 to 6 servings.
Cook onions and carrot 3 to 5 minutes in oil. Add thyme and marjoram and saute 1 minute more. Add stock, lentils, tomatoes, parsley and salt. Cook in covered pot 1 1/4 hours. Add sherry and heat. Put grated cheese in bottom of bowl and pour hot soup over.
Mix saltines with chicken bouillon, salt and pepper. In a greased shallow 2-quart casserole, alternately layer cracker mixture and oysters with liquor, making the last layer cracker mix. Melt butter and add with enough milk to barely cover casserole. Sprinkle parsley and paprika over top. Bake at 350° until browned, 45 to 60 minutes. Makes 6 servings.
Combine and bake on a lightly greased cookie sheet at 325° about 25 minutes. Sometimes it takes a little longer. Cut when still warm.
Cover the bread with water, leave for 20 minutes. Add egg yolks, slightly beaten, juice and rind of lemon, butter, salt and sugar. Mix thoroughly.
In a bowl, dissolve gelatin in boiling water. Stir in the cranberry sauce until well blended. Pour into a 6-cup ring mold coated with nonstick cooking spray; refrigerate overnight or until firm. Roll cream cheese into 3/4 inch balls; coat with walnuts. Unmold gelatin onto a serving platter; place the cream cheese balls in the center of the ring. Yield: 10 to 12 servings.
Cover sweet potatoes with boiling water and cook for 15 minutes. Drain, peel and cut in half lengthwise. Arrange in buttered baking dish. Sprinkle each layer with brown sugar and dot with butter. Bake at 325° for 1 hour.
Cream together the cream cheese and sugar until fluffy. Add fruit and nuts. Add Cool Whip and pour into 9 x 13 glass dish. Freeze.
Clean, stem and chop spinach. Salt it lightly and cook, adding no water, for five minutes. Cook onion in 3 tablespoons butter, salting lightly. When soft combine with remaining ingredients and spinach (not filo or melted butter). Spread melted butter on a 9 x 13-inch pan. Place a strudel leaf (filo) in the pan, it will hang outside the pan. (Let the edges climb the sides) and brush generously with butter. Keep layers coming, one on top of another, brushing each with butter. When you have a pile of 8 leaves, spread on half the filling. Continue with another stack of 8 or so leaves, then apply the remaining filling, spreading it to the edges. Fold the excess filo down along the edges, making tidy corners. Pile as many more layers of filo and butter as your baking pan will accommodate. Butter top. Sprinkle with a tablespoon whole anise or fennel seeds if so desired. Bake uncovered for approximately 45 minutes, until golden at 375°.
Cook, chop and drain broccoli. Place in lightly greased 2-quart casserole. Combine remaining ingredients except stuffing. Mix and spoon over broccoli. Sprinkle with stuffing mix. Bake at 350° for 20 minutes or until bubbly. Makes 6 servings.
Combine ingredients in a large bowl; spoon into a 7 x 11-inch baking dish. Sprinkle with Old Bay seasoning. Bake at 350° for 35 minutes. Serve on crackers.
Pour hot water over oatmeal and let stand for 20 minutes. Cream the shortening, sugar and eggs. Add dry ingredients and oatmeal. Mix thoroughly. Stir in raisins. Bake in greased 9 x 13 pan at 350° for 40 to 45 minutes. Cool and frost with peanut butter frosting.
Mix sausage, cheese and Bisquick together. Roll in small balls, about the size of a walnut. Bake at 400° until brown, about 15 to 20 minutes.
Mix pudding according to directions. Slice 1 1/2 bananas into the bottom of pie crust. Pour pudding over the top. Slice remaining bananas and arrange in circles over the top. Chill for 2 to 3 hours.
Place rice in a baking dish lined with aluminum foil. Add chicken. Combine soups and pour over rice and chicken. Sprinkle on onion soup mix. Seal with foil securely. Bake at 300° for 1 1/2 hours.
Preheat oven to 350°. Saute onion in oleo until golden brown. Add soups, tomatoes, green chilies and seasonings. Simmer for 15 minutes. Cover bottom of 9 x 13-inch casserole with broken tortilla chips. Add a layer of chicken, sliced eggs, sauce, cheese and tortillas. Repeat layers and top with cheese. Bake at 350° for 30 minutes. Serves 10.
Mix all ingredients. Bake at 350° for 30 minutes, or microwave for 5 minutes, stirring once. Serve with tortilla chips.
Combine corn and eggs. Stir in milk, cream and oleo. Add pepper, onion and seasonings. Pour in greased 1 1/2-quart casserole dish. Set in pan of hot water. Bake, uncovered, at 300° for 1 hour or until knife inserted comes out clean. Serves 8.
Mix stuffing and margarine. Reserve 1/2 cup stuffing mixture. Spoon remaining stuffing mixture into 2 quart shallow baking dish. Mix sour cream, soup, yellow squash, zucchini, carrots and cheese. Spread over stuffing mixture. Sprinkle reserved stuffing over soup mixture. Bake at 350° for 40 minutes or until hot.
Cream together butter, margarine, white sugar and brown sugar. Add eggs and vanilla. In a food processor or blender, blend the following ingredients together: flour, oatmeal, salt, baking powder and baking soda. Mix half of dry mixture into moist mixture at a time. When all the ingredients are added, please add the remaining ingredients: chocolate chips, Hershey bar (chunked) and chopped nuts. Place cookie mixture in the refrigerator overnight before baking. This gives the cookie the perfect look after baking.
Stir shortening to soften. Add sugar and cream. Add egg and molasses. Beat thoroughly. Add dry ingredients. Add molasses mixture. Bake at 350° for 35 to 40 minutes until done.
In slow cooker, combine water, beans, soup mix and pork hocks. Cook on high for 4 hours. Add chicken broth, pepper and liquid smoke. Cook on low for 12 to 14 hours.
Sift flour, baking powder and salt. Melt shortening. Add sugar. Add eggs, one at a time. Beat well. Add dry ingredients, nuts and chocolate. Bake in oven at 350° for 25 to 30 minutes. Cut when almost cool.
Boil peppers, sugar, vinegar and salt 8 to 10 minutes (rolling boil). Add Certo and boil about 3 more minutes; add coloring. Pour in sterilized jelly jars.
Combine soup, sour cream and 3/4 of the cheese in a medium saucepan. Mix well. Cook over medium heat, stirring often, until cheese is melted. Cook each tortilla in hot salad oil for just a few seconds until tortillas are soft. Drain on paper towels. Spoon 3 tablespoons chicken and 1 tablespoon cheese in each tortilla. Roll tightly and place in greased 13 x 9 x 2-inch dish. Spoon soup mixture over enchiladas. Bake at 350° for 25 minutes. Garnish with paprika and jalapeno pepper slices.
Place crumbs mixed with melted butter in bottom of shells, reserving half for topping. Top crumbs with oysters, onion, parsley, spinach and remainder of crumbs. Dot with butter and fish seasoning. Bake at 450° for 10 minutes. Serve with potato chips and green salad. Serves 6.
Put all ingredients in a bowl and beat until well mixed. Pour in greased 9 x 13-inch pan. Bake at 350° for 45 minutes or until tester comes out clean.
Combine lemon juice, pineapple juice, sugar and liquor. Just before serving, pour in the club soda. Punch may be served in hollowed out watermelon or punch bowl. Yields 25 punch cup servings.
Mix together sugar, flour, baking powder and banana until smooth. Fold in beaten egg. Drop by the spoonful into hot oil. Fry until golden brown. Drain on paper towel.
Slice onions and put into a hot casserole containing water and oil. Cover casserole and bake at 350° until transparent, about 15 minutes. Sprinkle with salt, parsley and cheese. Turn off heat and leave in oven until cheese melts.
Mix and pour into 2 1/2 or 3-quart casserole. Bake at 350° for 45 minutes. Serves 10 to 12. May be frozen.
Put pickles in gallon jar. Pour vinegar solution over pickles. Leave set in solution 3 or 4 weeks or until you get ready for pickles. Pour solution off and wash pickles good. Then put 4 cups sugar over pickles until they make own liquid. Put in jar and refrigerate. Makes 4 quarts.
Combine mayonnaise, dressing, chili sauce, salt, celery, pickles, shallots and horseradish. Add eggs and crawfish; mix well. Chill several hours. Serve on lettuce. Makes 8 servings.
Preheat oven to 350°. Beat oleo, sugars, eggs and vanilla until creamy. Gradually add mixture of flour, cocoa, baking soda and salt. Mix well. Stir in remaining ingredients.
Soak beans overnight in water. Combine beans and broth in large pan. Simmer 1 hour. Stir in lettuce. Add all remaining ingredients and mix well. Heat and serve.
Slice onions and saute in 1/2 stick margarine. Melt the rest of the margarine in boiler on low heat; stir in flour, seasonings and milk. Add grated cheese to this and let cheese melt. Alternate layers of onions and sauce in 1-quart baking dish. Top with crumbs. Bake at 400° for 20 minutes. Very rich, but good.
Heat a large skillet to hot. Pierce each steak with a fork and place in a shallow bowl. Add 1/3 cup olive oil and 1/3 cup vinegar, rosemary and garlic. Marinate steaks 30 to 45 minutes, turning several times.
Cook macaroni; drain. Stir butter and cheese, leaving about 1/2 cup cheese to sprinkle over top of pie, into the hot macaroni. Add mustard. Beat eggs into mixture; add milk and mix well. Put in greased baking dish. Sprinkle top with cheese and dot with butter. Bake in 350° oven about 40 minutes.
Mix. Place half in bottom of casserole. Put 1 cup rolled (15) Ritz crackers. Next, put rest of mix and 1 cup crackers on top. Bake at 325° for 1 hour.
*If canned peaches are used, use 1/2 cup syrup instead of water.
Mix sugar and flour together. Add eggs and vanilla. Stir until creamy; add milk and beat until foamy. Bake in slow oven, 375°, about 45 minutes.
Mix milk, sugar, butter and flavoring; cook on low until bubbles. Add egg. Add flour to thicken.
Mix first 4 ingredients. Drop by tablespoon onto ungreased baking sheet. Bake at 400° for 9 to 12 minutes.
Melt margarine. Add sugar and stir until dissolved. Let cool. Add eggs, one at a time. Add vanilla and beat in flour, baking powder and salt. Stir in pecans and pour into 9 x 13 pan that has been greased and floured. Sprinkle chocolate chips over top. Bake in 300° oven for 1 hour or until brown.
Crush fennel seed until you have 1 tablespoon of powder. Add 1/2 teaspoon crushed peppers and 4 cloves of garlic, crushed. Thoroughly mix these ingredients with sausage. Form sausage into balls or chunks to cook in skillet. Drain grease off sausage.
Brown oleo in pan, then in raw cabbage, salt, pepper and 1 cup water. Cook until tender. Add vinegar and sugar to your taste.
Cook pudding and milk over medium heat until thickened and bubbly. Remove from the heat, cool slightly. In a bowl, cut peanut butter into the confectioners sugar until small crumbs form. (Depending upon the peanut butter you may have to add more confectioners sugar or peanut butter.) Set aside about 2 tablespoons of crumbs, sprinkle remaining mixture into the pie shell. (I prefer to reserve some to sprinkle on top of the pudding.) Pour pudding over crumbs. Chill until set. Top with the whipped cream, sprinkle with the 2 tablespoons of crumbs you set aside earlier. Sometimes I microwave a little peanut butter and a couple drops of water and stir until it is real runny and drizzle over the whipped cream.
Mix together cornstarch and sugar. Add eggs, milk, corn and butter. Pour into a 1 1/2-quart pan. Bake at 300° for 1 1/4 hours or until firm.
Brown hamburger meat with onion, salt and pepper; drain. Cook macaroni; drain. Add to meat with remainder of ingredients. Simmer 10 minutes and add sour cream, then serve.
Put caramels and water in top of double boiler and cook until melted. While this is melting, spray a cookie sheet with Pam and arrange pecan halves in clusters on cookie sheet (2 halves if large and if not, 3). When caramels are melted, drop by teaspoons on pecan clusters, making sure all are covered.
Place strawberries in container of an electric blender. Process until pureed. Pour into punch bowl; add ginger ale and sherbet. Stir until creamy. Serve immediately. Garnish with fresh strawberries if desired.
Layer cabbage on hamburger meat. Layer onion, next layer celery. Add water until water peeps through ingredients. Sprinkle with chili powder. Simmer until cabbage changes color. Add one can pinto beans (do not drain); add one can tomatoes (run through blender, do not drain); return to stove and simmer as long as you like.
Cream together the first 5 ingredients. Add remainder of ingredients. Form into balls. Roll in sugar. Place on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Bring 2 cups water to a boil. Pour over tea bags. Cover and steep 5 minutes. Add lemon slices and mint leaves. Cover and steep 20 minutes. Strain, discarding tea bags, lemon slices and mint leaves. Combine tea, remaining 2 cups water, pineapple juice, sugar and flavorings. Stir well. Serve beverage over ice and garnish with fresh mint sprigs, if desired. Yields 6 cups (81 calories per 1 cup serving).
In a saucepan melt butter. Add sugar, cocoa, and milk. Bring to a boil, and boil 1 minute. Remove from heat. Add vanilla, then peanut butter, stirring until blended. Stir in oats until you get the thickness you want. Spoon onto waxed paper (I use an ice cream scoop).
Melt oleo. Mix sugar and flour. Beat eggs; add milk and vanilla. Pour into 2 unbaked (Pet-Ritz) pie shells. Bake at 325° for 45 minutes to 1 hour (until set). Will freeze well. Makes 2 pies.
Peel cucumbers. Slice thin. Sprinkle with salt. Refrigerate for 3 hours. Rinse and drain. Pat dry to press out excess liquid. Combine cucumbers and onion in a large bowl; set aside. In a small bowl, combine other ingredients. Just before serving, add dressing to cucumbers and toss.
Mix sugar, butter, syrup, milk and salt altogether. Cook to soft ball stage; add vanilla. Let cool until lukewarm and beat until thick and creamy.
Combine 1/4 c. sugar, flour, salt, and baking powder. Cut margarine into dry ingredients until it resembles coarse crumbs. Add milk and eggs; stir just to moisten.
Mix all ingredients except oil in pan and heat to 300° (hard crack stage). Add oil and stir. Pour into greased pan; cut and cool.
An elderly woman was asked her secret for having so many friends. Her answer contains a lesson every person should learn. She said, "I am always mighty careful to stop and taste my words before I let them pass my lips."
Soften and mix with mixer. Add a dash of sherry vinegar and dash of garlic salt. Set in refrigerator to thicken and then roll in nuts and serve with crackers.
In a small bowl, stir together the mayonnaise, sour cream, honey, poppy seed and finely shredded orange peel. Stir in enough orange juice to make the dressing of desired consistency. Spoon over desired cut-up fresh fruit. Makes 1 1/4 cups dressing.
Mix flour and salt; add shortening. Mix with fork until particles are the size of a pea. Add water and stir together. Roll on floured board to desired size.
Heat oven to 350°. In roaster, mix together the rice, soups and milk. Lay pieces of uncooked chicken on soup mixture. Sprinkle with dry onion soup. Cook stuffing on top of stove according to directions. Place on top of chicken. Cover roaster and bake at 325° for 1 1/2 hours or until chicken is tender. Makes 6 servings.
Spray 3 1/2-quart crock-pot with Pam spray or grease with shortening and preheat on high. Combine all ingredients in crock-pot, adding or subtracting vegetables as desired. Turn crock-pot to low and cook 10 to 12 hours on low or 5 to 6 hours on high.
Bring milk to boil and add 1/2 cup butter in small chunks. Stir until dissolved. Then stir in 1 cup grits. Cook, stirring all the time until creamy, like Cream of Wheat. Remove from stove and beat with electric beater until really creamy. Pour into 13 x 9 x 2-inch pan. Allow to set. Cut into triangular pieces. Place in casserole in overlapping triangles. Pour other 1/3 cup butter (melted) and sprinkle cheeses over top. Place in 350° oven until cheese melts. Serves 8.
Coat meat with flour. Heat oil and butter in a skillet and brown chicken; remove from skillet. Cook garlic for 30 seconds and remove. Add mushrooms, onions and soup to skillet. Cook until vegetables are tender. Return chicken to pan and cook for 15 minutes or until chicken is tender. A great recipe to double or triple for crowds.
Heat all ingredients together and simmer 30 minutes. Brush chicken, beef or pork with sauce while over barbecue.
Grease bottom of a 13 x 9-inch pan. Combine pumpkin, milk, eggs, sugar, spices and salt. Pour into pan. Sprinkle cake mix (dry) evenly over the pumpkin mixture. Top with chopped nuts. Drizzle melted oleo over the top. Bake at 350° for 50 to 60 minutes or until golden top. Cool. Serve with whipped topping. Refrigerate.
Mix all ingredients; pour over pork and marinate for 2 days. Bake in oven on broiler pan at 225° for 3 hours. I use pork tenderloin.
Mix by hand the first 3 ingredients. Your batter will have some small lumps. Don't worry, it will be fine. Put in lightly buttered 9 x 13 pan. I use a glass baking dish. Mix dry ingredients with butter and sprinkle over batter. Bake at 350° for 35 or 40 minutes or until toothpick comes out clean.
Remove egg yolks, mash and combine with remaining ingredients. Refill egg whites, using pastry tube, if desired. Chill. Trim tops with pimiento or paprika.
Brown sausage and onion; drain well. Add remaining ingredients. Bake at 350° for 1 hour.
Cook broccoli until tender in boiling water. Drain well. Mix with remaining ingredients. Pour into large casserole dish and top with dressing mix. Pour 1/2 stick melted margarine over the top. Bake at 350° for 45 minutes. Cover with foil until the last 5 minutes.
Mix together and pour in skillet. Bake at 375° until done, 50 to 55 minutes.
Cook bacon until crisp in a large skillet. Remove bacon and drain on paper towels. Reserve drippings in skillet. Saute pepper in drippings until tender. Stir in vinegar, water, sugar and salt. Bring to a boil. Add cabbage and apples; toss gently. Cover and cook over medium heat for 5 minutes. Spoon into serving dish. Crumble bacon and sprinkle over top. Serves 6.
Brown, then drain the ground beef. Add onion, garlic, salt, tomato sauce and olives. Simmer for 10 minutes. In separate bowl, blend cottage cheese, sour cream and chilies. Crush chips. Place 1/2 chips in buttered casserole. Add 1/2 meat mixture. Top with cheese. Layer until all is gone, but be sure each layer is topped with cheese. Layer the cottage cheese mixture in, too. Bake, uncovered, at 350° for 45 minutes.
Brown beef, onion and green pepper. Add rice and brown 5 minutes. Add remaining ingredients and mix well. Bring to a boil. Reduce heat, cover and simmer slowly until rice is tender. Serves 4 to 6.
Combine all ingredients with enough flour to make a thick batter. Drop by spoonfuls into deep hot fat. Fry to a golden brown on both sides. Drain on paper towels.
Mix together cucumbers and onions; set aside. Mix together until dissolved (may be heated) the sugar, vinegar, salt and celery seed. Add cucumbers and onions. Mix again. Put in refrigerator. Ready to eat in 3 or 4 days. Stir daily. Can be kept 2 or 3 months in plastic or glass covered dish. Stir occasionally.
Cut up chicken. Place in bowl. Pour buttermilk over chicken. Marinate 1 hour. Mix flour, salt and pepper.
Brown chicken strips in oil and add 1 cup water, bouillon cube and salt. Simmer until tender (about 1 hour). Meanwhile, drain pineapple, reserving syrup. Combine brown sugar, cornstarch, pineapple syrup, vinegar and soy sauce. Cook and stir over medium-high heat until thickened and bubbly. Remove from heat. Add sauce to chicken when tender and mix. Stir in chunks of pineapple, green pepper and onion. Cook over low heat for 2 to 3 minutes or until vegetables are tender, but crisp. Serve over rice. Makes 6 servings.