HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and chocolate together. Mix sugar, eggs, flour and vanilla. Add butter and chocolate to it. Be sure to let cool before adding to ingredients. Stir in pecans. Pour in greased pan, 9 x 13. Cook at 325° for 35 minutes.
Slice bananas crosswise. Make layer of bananas, one of cookies (vanilla wafers) until bowl is full. Pour over one cooked box of vanilla Jell-O pudding, cooked per directions on box. Does better on cooked pudding. Instant is just not as good. Cool and serve.
Dissolve Jell-O in hot water. Add ice cream and stir until melted. Add remaining ingredients. Refrigerate. Delicious as salad or dessert.
Chop cabbage, onion, pepper and pimiento; set aside. Combine other ingredients and bring to a boil. Pour hot sauce over chopped vegetables; mix well. Pack into jars and cover. Let sit for 3 days without removing cover. Keep refrigerated.
Melt first 3 ingredients and mix together. Mix in marshmallows and peanuts. Spread into a greased and wax paper lined 9 x 13 pan. Chill about 2 hours and serve.
Place all ingredients, except cheese and ham (or bacon) into blender for a few seconds to mix well. Pour into 9-inch pie pan. Sprinkle cheese and meat over top. Gently push below surface with back of spoon. Bake at 350° for 45 minutes.
Mix all ingredients together except apples and nuts. After all mixed, then add apples and nuts (if desired). This is a thick batter. Use spoon to mix. Bake in greased Bundt pan at 325° for about 1 hour.
Steam the head of chopped cabbage until tender and almost dry. Drain if necessary. Sprinkle with grated cheese and sit aside for 10 to 15 minutes. Add salt, pepper and butter to taste.
Soak bread in milk. Fry onion until clear but not brown. Add all ingredients and mix well. Shape into small balls and brown on all sides.
Heat 2 cups of water. Add jello and stir. Add pineapple, cottage cheese and milk. Blend in mayonnaise and nuts. Put in dish rinsed with cold water and cover with plastic wrap to make airtight.
Mix Jell-O and waters. Add remaining ingredients. Pour in 9 x 13-inch pan. Refrigerate until firm.
Cook squash and onions in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Fold in drained squash and onion. Combine stuffing mix and butter. Spread one half of the stuffing mixture in bottom of 9 x 12-inch baking dish. Layer vegetable mixture on top. Spoon rest of stuffing mixture as the final layer. Bake at 350° for 25 to 30 minutes.
Cream sugar, oleo and Crisco. Add eggs one at a time, beating well after each. Add dry ingredients alternately with milk. Beat well and add vanilla. Bake at 325° for approximately 1 1/2 hours.
Slightly beat egg white. Add all remaining ingredients and mix thoroughly. Roll out between waxed paper until very thin. Cut with small cutter or bottle cap. Place on waxed paper and allow to dry.
Mash eggplant and plantain together. With the rest of the ingredients, prepare a sauce and add half of it to the mashed vegetables. The other half is spread on top of the Boronia when it is served. This dish is good with white rice and broiled steak.
Finely chop onions. Brown onions and hamburger in a large pot or skillet; drain fat into heat resistant can. Stir in tomato paste, water and barbecue sauce. Cover; simmer until sauce is thick (approximately 10 to 15 minutes). Serve on hamburger or kaiser buns.
Mix all ingredients, shape into ball and roll in chopped pecans. Chill before serving.
Cream together the butter and sugar. Add egg yolks, vinegar, nuts and raisins. Fold in stiffly beaten egg whites. Bake in an unbaked crust for 45 minutes in a moderate 350° oven.
Cook pie crust first. Roll out on floured board. Bake at 425° for about 15 to 20 minutes. I bake my crusts on the top shelf of oven; seems to brown more evenly.
In a large mixing bowl, combine 2 c. flour, sugar, salt and yeast. Stir mixture and set aside. In a saucepan, combine water, milk and butter. Heat until butter melts. Cool to 120° to 130°. Stir in flour mixture and beat with an electric mixer at medium speed for 2 minutes. Add 1/2 c. flour and eggs. Beat at high speed for 2 minutes. Gradually stir in enough remaining flour to make a soft dough.
Cream butter and sugar until very light. Add flour, eggs and flavoring. Beat until light again. Spread in greased 15 1/2 x 10 1/2-inch pan. Cut batter into 28 squares. Spoon pie filling into center of each square. Bake at 350° for 30 to 35 minutes. Cool. Cut into squares and sprinkle with powdered sugar.
Combine the first 8 ingredients; form into 40 bite size meatballs, using a full teaspoon for each. Brown meatballs lightly in oil. Cover; simmer for 5 minutes. Drain excess fat. Combine chili sauce and jelly; pour over meatballs. Heat, stirring occasionally, until jelly is melted. Simmer for 10 to 12 minutes, until sauce has thickened. Baste occasionally.
In a large skillet, cook green onions in butter over low heat for 5 minutes. Add the chopped mushrooms; cook mixture 2 minutes. Add flour; cook, stirring 3 minutes. Remove pan from heat; add chicken broth and half and half in a steady stream, whisking. Bring soup to a boil over moderate heat. Simmer, stirring for 5 minutes. Salt and pepper to taste.
Mix tuna, mayonnaise, pickles and onion. Spread on bread and cover with a cheese slice. Bake open faced in oven until cheese melts.
Grease and flour 4 (10 3/4-ounce) cans from soup or other food. On wax paper, thoroughly mix together the flour, baking powder, soda, salt, cinnamon and nutmeg. In the bowl of an electric mixer at medium speed, beat together the eggs, oil and sugar until blended. Add yams and water, beating until blended. Add flour mixture; stir until all dry ingredients are moistened. Turn into prepared cans, filling only 2/3 full. Bake in preheated 350° oven, with cans placed directly on the middle rack in the oven for 40 minutes. Cool on wire racks. Loosen edges and turn out. Store in refrigerator. Makes 4 rolls.
Open and dump the pie cherries into a 9 x 13-inch pan. Throw away the can. Open the pineapple; pour over cherries. Throw away the can. Open the cake mix; sprinkle over the fruit. Throw away the box. Melt the margarine; pour over the cake. Sprinkle all over with the chopped nuts. Bake at 350° for 40 minutes. Serve with Cool Whip.
Chop 6 slices bacon. Add 2 whole slices to frypan and cook to 2/3 done. Discard grease. In a baking dish or pan, add beans, barbecue sauce, sugar and chopped onions. Mix ingredients well. Arrange 2 slices bacon and slices of onion on top. Bake in 250° oven for 2 hours and 30 minutes.
Bring milk to a boil. Dissolve cocoa in 1/3 cup hot water. Add to milk. Add vanilla, oleo and sugar. Cook on medium heat for 45 minutes to 1 hour, stirring constantly, until thick. Pour over favorite bread.
In a medium bowl, stir together the cottage cheese, orange pieces and berries. Gently fold in pineapple, brown sugar and orange peel until mixed. Spoon mixture into 4 serving dishes. Sprinkle almonds over each serving. Makes 4 sundaes.
Start cooking macaroni in saucepan. When tender, drain, rinse with cold water and set aside. Brown hamburger meat in skillet. Add to taste, garlic salt, salt and pepper. When brown, drain grease and add to pan of macaroni, along with beans and tomato sauce. Simmer for approximately 20 minutes. Depending on your taste, you may want to add a little more tomato sauce and/or another can of jalapeno beans. Great for winter; it warms the body from inside out!
Cream flour and shortening together. Mix water, vinegar, salt and egg together. Add to flour mixture. Roll between waxed paper on a pastry cloth or floured board. Makes two double crust pies or four 9-inch crusts.
Brown garlic, peppers, onion and cilantro in skillet. Remove and drain. Stir-fry pork strips in same skillet. When almost done, add vegetables, fajita mix and 1 glass of water. Stir and simmer 10 to 15 minutes. Fill tortillas or just set it all out and let them make their own. Great with guacamole, pico or other Mexican side dishes.
Mix mayo, sugar and vinegar; thin with milk if needed. Pour over remaining ingredients and toss. Serve cold.
Combine in a pan, crisco, margarine and water. Bring to a boil. Set aside.
Stuff chilies with cheese and place in a greased pan or Dutch oven. Beat eggs until fluffy and mix with pancake batter. Pour over chilies. Top with grated cheese and bake at 350° for about 30 minutes or until done. Serve and top with salsa.
Beat eggs until stiff. Gradually beat in sugar and salt. Add vanilla. Fold in chocolate morsels and nuts. Drop by teaspoon onto buttered cookie sheet. Place in preheated oven at 350° and turn off oven. Leave in oven until oven is cool.
Melt oleo in pie plate; add sugar. Dump in flour. Mix well with fork and pat with fingers. Press in pie plate and push up on sides. Prick with fork. Bake until light brown at 350°. Don't worry if it cracks! Let cool and fill with your favorite pie mixture.
Blend all ingredients; fill greased muffin tins 2/3 full. Bake at 425° for 17 to 19 minutes. Makes 12 muffins.
Cook squash and onion in butter and a little water until tender; drain. Add pepper and cheese and stir until cheese melts. Put in dish and top with bread crumbs. Heat in oven at 350° for about 20 minutes or until browned.
Put cut up chicken in casserole dish. Pour chicken stock over chicken. Layer the eggs over chicken. Spoon celery soup over eggs. Mix last three ingredients together and pour over other ingredients. Bake in a 350° oven for 40 to 45 minutes.
Combine and cook ketchup, juice, vinegar, sugar and garlic together for 30 minutes. Add peppers and wieners and cook for 20 minutes longer. Put in clean canning jars and cold pack for 10 minutes.
Cream butter, eggs and sugar. Add oil; add dry ingredients, then apples and nuts. Bake at 350° for about 45 minutes.
Cut corn from cob. Seed peppers and chop with cabbage and onion. Mix vegetables together. Add remaining ingredients and cook until corn is tender, 20 to 30 minutes, stirring occasionally. Pour in hot sterilized jars and seal. Makes 5 pints.
Prepare macaroni and cheese according to package directions. Add beans and sausage. Bake in a 350° oven for 25 minutes. Kids love this.
Boil 1 cup sugar and 1 cup water until it forms a soft ball in cold water. In another pan, boil 3 cups sugar, 1 cup syrup and 1 cup water until it forms a hard ball. Beat egg whites to a stiff froth. Add slowly first syrup, then second, beating all the time. Add nuts and vanilla just before dropping. When begins to cool, drop on waxed paper.
Mix rice, water, milk and soups together. Place in a greased 13 x 9 x 2-inch baking pan. Place seasoned chicken on top of rice mixture. Cover and bake for 1 1/2 hours or until tender at 350°.
Combine eggs, sugar, vanilla and salt. Beat well. Add hot milk. Pour into unbaked pie shell. Sprinkle with nutmeg. Bake 25 to 30 minutes at 400° or until knife comes out clean when inserted into middle of pie.
Put chicken parts in roasting pan. Break heads of garlic apart; do not peel. Put in pan with chicken. Pour wine and lemon juice over chicken. Sprinkle with paprika. Cover pan with foil. Bake at 350° to 375° for 1 hour. Remove foil and brown under broiler. Serve with French bread to spread roasted garlic on top.
Drain parsnips when tender. Mix with remaining ingredients, except butter and parsley. Transfer to an oiled 8 x 8 x 2-inch baking dish. Dot with the butter. Bake in a 350° oven for about 20 minutes. Transfer to a serving dish (if desired) and sprinkle with the parsley.
Cream butter, add remaining ingredients and mix well. Bake at 350° for 40 minutes in a well-greased, floured loaf pan. Makes 2 loaves.
Mix all ingredients; roll into balls. Some cooks like to brown meat balls before cooking them in the sauce. I prefer cooking them in the sauce without browning. Either way is very good.
Soften bread crumbs with small amount of milk, then combine hamburger, onions, egg, salt, pepper and tomato sauce. Shape into a loaf. Top loaf with 2 or 3 slices of bacon. Combine ketchup, water, brown sugar, vinegar, hot sauce, mustard and Worcestershire sauce. Pour sauce over loaf. Bake at 350° for 1 hour and 15 minutes.
Place sour cream and green onion in a blender; blend one minute. Pour into small bowl. Stir in yogurt, dill, chives and garlic powder. Makes 1/2 cup.
Cook pasta and let cool. Stir in remaining ingredients. Serve with a dash of garlic if desired.
Soften yeast in warm water. Heat cottage cheese to lukewarm; add sugar, onion, butter, dill, salt, soda and egg. Stir in yeast mixture. Gradually add flour, beating well after each addition. Cover and let rise in a warm place, until light and doubled (about 1 hour).
In a large bowl, combine flour, granulated sugar, brown sugar, salt and baking soda until well blended. With a pastry blender, cut in shortening until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 16 cups of Basic Cookie Mix.
Trim crusts from bread. Cut into cubes. Butter 1 1/2-quart souffle dish. Layer half the bread crumbs in bottom of baking dish. Cover with half the diced cheese and half the spinach. Repeat, using remaining bread cheese and spinach. Beat eggs with fork. Add milk and salt. Pour over layered ingredients. Bake at 325° for 35 to 40 minutes. Makes large souffle.
Melt butter in large heavy skillet. Saute vegetables in butter for 30 minutes. Add seasonings to taste, then crawfish tails and fat. Saute for a minute and stir in flour. Continue sauteing for 3 minutes. Add water, chicken bouillon, green onions and parsley. Simmer for 10 to 15 minutes. Serves 4 to 6.
Melt chocolate in microwave or in a double boiler. Mix in oil near the end. Combine other ingredients in a LARGE bowl. Pour chocolate over cereal mixture and mix well until coated. Spread on wax paper to harden and then break into pieces.
Mix all ingredients except unpeeled apple, catsup and brown sugar. Shape in loaf in baking pan. Insert wedges lengthwise on loaf. Drizzle catsup over top and sprinkle with brown sugar. Bake in oven at 350° for 50 to 60 minutes. Baste occasionally with drippings in pan. Serves 6.
Mix; cook slowly until firm ball forms when dropped in cold water. Add vanilla to taste. Pour over peppermint ice cream or vanilla.
Cream first 4 ingredients. Add vanilla, baking soda, salt and flour. Mix thoroughly and blend in cereal. Drop mixture by spoonfuls on a greased cookie sheet. Bake 8 to 10 minutes. Preheat oven at 350°. Chopped walnuts may be added.
In a medium bowl, stir together flour, sugar and baking soda; set aside. In a separate bowl, stir in butter, eggs, orange juice and orange peel. Stir liquid mixture into dry mixture until just combined. Stir in cranberries. If using topping, stir together 1/4 cup sugar and cinnamon in a small bowl. Spoon batter into 12 paper-lined muffin tins. Sprinkle topping on top, if desired. Bake at 350° for 20 to 25 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Makes 12 muffins.
Place butter in a roasting pan and place in a 325° oven until melted. Stir in corn and cream. Bake uncovered for 75 minutes or until the corn is tender, stirring occasionally. Immediately place roaster in ice water to cool quickly, stirring frequently. Transfer corn to heavy duty plastic freezer bags and freeze. May be frozen for up to 1 month. To serve, just reheat. Yield: 16 cups.
Bake in a 225° oven for 3 to 4 hours. Turn every 30 minutes. Delicious.
Mix jello with hot water and then add cold. Dissolve good. Then add crushed pineapple and juice. Cool awhile in refrigerator while you grind or chop the cranberries and orange peel, then add all the rest of the ingredients to cool mixture. Put in refrigerator until set. You could add sliced apples.
Combine gravy, tomatoes and chili powder in 3-quart saucepan. Bring to a boil, then stir in beans and chilies. Cover; simmer 15 minutes, stirring occasionally. Serve with desired toppings. Makes 6 servings.
Heat 1 cup milk and 1 tablespoon butter. Mix sugar, cocoa, cornstarch, salt, egg yolks and 1/2 cup milk. Gradually add heated milk and butter to mixture and cook until thick. Cool. Add the vanilla. Pour into cooked pie shell. Cover with meringue and brown.
While cooking package of noodles, brown ground beef with salt and onion. Drain noodles and ground beef, then combine. To these, add soups, pimento, corn and sour cream. Pour into casserole dish and top with cracker crumbs. May divide into 2 servings and freeze one. Bake at 350° for 30 minutes.
Heat oven to 400°. Place 1 teaspoon margarine in each of 12 medium muffin cups. Heat in oven until melted. Divide the 2 tablespoons brown sugar among cups (1/2 teaspoon each). Divide pineapple among cups (about 1 tablespoon each). Place 1 cherry half, cut side up, in center of each cup. Mix remaining ingredients; beat vigorously 30 seconds. Fill muffin cups about 3/4 full. Bake until golden brown, about 15 minutes. Immediately invert pan on heatproof serving plate; let pan remain a few minutes. Serve warm. Makes 12 muffins.
Combine all ingredients (except French fried onions). Pour into a 2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes. Top with remaining onions; bake, uncovered, for 5 minutes.
Mix first first 4 ingredients together. Cut top off loaf of bread; scoop out the center. Put spread in the "bowl." Cut up center into pieces to spread spinach mix on. When spread is all gone, cut up loaf and enjoy.
Mix together and put in greased muffin pans. Bake at 425° for 18 to 20 minutes.
Cut fillets into serving size pieces. Sprinkle all sides with lemon juice. Combine flour, salt and pepper. Use to coat fish. In large skillet over medium heat, in hot butter or margarine, fry fish pieces until brown, about 10 minutes, turning once. Place fish on warm platter; keep warm.
Mix all together. Put into a baking dish; sprinkle with paprika. Bake at 325° until bubbly. Serve with mild crackers.
Completely thaw spinach; squeeze out all water from spinach. Add other ingredients and mix well. Better made and refrigerated and served the next day.
Mix everything together. Cook in casserole dish. Bake at 350° for about 1 hour, until brown.
Cook ground beef in Dutch oven, stirring constantly, until light brown; drain. Stir in water, carrots, celery, potato, onions, salt, pepper, gravy coloring, bay leaf and basil. Add tomatoes, breaking up with a spoon. Heat to boiling; lower heat. Cover. Simmer about 20 minutes or just until vegetables are tender. Taste; add additional salt and pepper, if needed.
Place bacon between layers of paper towels and microwave 3 1/2 to 4 minutes. Split hot dogs lengthwise, not cutting all the way through. Mix together ham, cheese, olives and mustard. Spread on the inside of hot dogs and press together. Wrap 1 slice of bacon around each hot dog and place in bun. Wrap sandwiches loosely in paper towels. Place 3 sandwiches 1 inch apart in microwave and cook for 1 1/2 to 2 minutes.
Peel potatoes if the skin is tough, otherwise just scrub and rinse. Cut potatoes into thin slices but not all the way through. Use the handle of a spoon to prevent knife from cutting through. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake potatoes at 425° for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes another 10 to 15 minutes until lightly browned, cheese is melted and potatoes are soft inside. Check with a fork.
Blend first 6 ingredients. Sift remaining ingredients. Mix and add 1 1/2 cups chopped nuts and 1 1/2 cups raisins. Drop by teaspoons on ungreased baking sheet at 350° for 20 minutes. Makes approximately 80 cookies.
Grate sweet potato and mix all ingredients together. Cook at 350° for about 1 hour. (Can use 1 cup of sugar if less sweet taste is desired.)
Crumble sausage. Add grated cheese and Bisquick. Blend well. Shape into balls and place on ungreased cookie sheet. Bake at 350° for 10 minutes.
Cook 1 cup sugar and 1 cup water together until it boils. Mix cornstarch with 3 tablespoons water and add to first mixture. Cook until clear and glossy. Add lemon juice and food coloring. Dissolve gelatin in water and add to mixture. When cool, add one quart strawberries. Pour into baked pie shell and top with whipped cream. Put in refrigerator overnight.
With edge of saucer, pound both sides of steak with flour, salt and pepper. Brown both sides in frying pan. Remove steak.
In a large bowl, combine brown sugar, butter, eggs and vanilla just until blended. Combine flour, baking powder and salt. Add to brown sugar mixture. Stir in chocolate chips. Spread into a greased 9 x 13-inch pan. Bake at 350° for 18 to 20 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack. Cut into bars. Yield: 3 dozen.
Melt butter; pour over cracker crumbs. Set aside. Mix remaining ingredients well. Pour into baking dish. Bake at 325° for 15 minutes. Sprinkle cracker mixture on top; return to oven for 10 minutes more.
Peel and cube eggplant. Boil in salted water until barely tender. Drain. Mix all ingredients but cheese and put in greased baking dish. Top with grated cheese. Bake at 350° for 30 minutes. Serves 8.
Combine cheeses in a small bowl. Halve each biscuit horizontally, making 20 thin biscuits. Gently shape each piece into a 2 1/4 x 4-inch oval. Place a slice of pepperoni slightly off center on dough. Top with level tablespoon of cheese mixture. Moisten edges. Fold over and pinch to seal. Bake 20 minutes at 350° or until golden. Makes 20 servings.
Mix all ingredients together with electric mixer. Pour into well-greased tube pan. Bake 45 minutes in 350° oven. Cool 1 1/2 hours in pan.
Beat egg whites until forms a soft peak, add 1/2 sugar, beat. Then add other half until sugar is completely dissolved. Grease pans, dip pecans in egg whites. Place flat on baking sheet. Bake in 350° oven until light brown.
Melt margarine; add flour and nuts. Put into bottom of 9 x 13 x 2-inch pan. Bake 20 minutes at 325°. Cool thoroughly. Mix cream cheese, confectioners sugar and 1 1/3 cups whipped topping. Spread mixture over cooled baked crust. When set, proceed with next layer.
Cook hamburger meat and onion until browned; drain well. Add taco seasoning and 3/4 cup water; mix well. Add refried beans; mix well. Put filling into each flour tortilla. Place in a 13 x 9 x 2-inch dish with the seam side down. Cover with the chili mixed with the 1/2 cup water. Add cheese and bake at 350° for 30 minutes or until cheese melts.
Cut chicken into serving pieces. Season with salt and pepper. Brown completely in melted shortening. Remove from pot and make a roux with drippings and flour. Add sausage or ham, which has been preboiled and drained. Then add cooked chicken, onions, bell pepper, tomatoes, garlic and shrimp. Cook, stirring constantly, for 10 minutes.
Beat eggs and sugar until creamy. Add evaporated milk and vanilla. Churn in freezer.
Cook tortellini and pasta according to pkg directions. Drain with cold water. Cut up salami then combine with black olives, green olives, green pepper, celery and cucumber in bowl with pasta. Blend in Italian dressing, salt, pepper, and garlic salt. Mix together well. Top off with Parmesan cheese.
Preheat oven to 300°. Quickly rinse the beef under running cold water and pat dry with paper towels. Cut into 1-inch cubes and season to taste with garlic pepper and salt. Transfer to a Dutch oven or other heavy ovenproof casserole dish. Add the onions, garlic, potatoes, carrots, celery, mushrooms and peas. Pour in enough tomato juice to cover the ingredients by about 1/2 inch. Cover tightly and place in the oven above a baking sheet or large piece of foil set on a lower rack to catch any juices that overflow. Cook until meat is tender, about 4-6 hours. Serves 8.
Combine all ingredients except crackers and margarine. Pour into casserole dish and bake at 350° for 30 minutes. Combine crushed crackers and margarine. Place on top and brown in oven.
Dump pineapple and pie filling in bottom of 9 x 11 oblong pan in layers; smooth out. Sprinkle cake mix evenly over this. Pour half of melted butter over this, then spread coconut and pecans in layers over this. Pour rest of melted butter on top. Bake at 350° for 1 hour. Good served warm.