HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash spinach and lettuce. Tear into small pieces (make sure all pieces are dry and crisp). In 13 x9-inch baking dish layer half the spinach, lettuce, peas, onion, eggs and bacon. Repeat layers. In small bowl mix mayonnaise, dry salad dressing mix, sour cream and yogurt. Spread on top of salad, making sure edges are covered. Cover with plastic wrap and refrigerate overnight.
Cream together butter and sugars; blend in eggs and teaspoon of vanilla flavoring. Sift flour and baking powder together. Add alternately with 3/4 cup milk. Beat 2 minutes with mixer. Add cherries and chocolate chips. Spread in greased cookie sheet. Bake at 350° for 25 to 30 minutes. Ice with powdered sugar frosting.
Wash 4 cups cranberries well. Boil 2 cups water and pour over cranberries in cooking pot. Let come to a boil, covered. Reduce heat and boil slowly for 20 minutes, mashing and stirring. Mash through wire strainer to remove seed and skins. Boil pulp and juice for 3 minutes covered. Stir in 2 cups sugar and bring to a boil. Boil for 2 minutes. Remove heavy skum and pour into mold (2 quart mold).
Brown meat very lightly. Blend with potatoes, soups and seasonings. Mix lightly and bake at 350° for 1 1/2 hours.
Arrange drained peaches in 10-ounce square pan. Pour on lemon juice. Spread brown sugar over peaches. Sprinkle on cinnamon. Combine flour, sugar, baking powder and salt. Add milk and beat until smooth (will be thin). Pour over peaches. Drizzle margarine over batter. Bake at 350° about 30 to 35 minutes.
Combine sugar, flour, buttermilk, cinnamon and nutmeg. Add eggs and 1/2 cup buttermilk. Fold in butter. Add in vanilla. Pour in unbaked pie shell. Bake at 350° for 40 to 45 minutes (until knife comes out clean).
Saute garlic in oleo in small pan until tender. Stir in cornstarch, salt and pepper. Add milk, stirring well. Cook over medium heat, stirring constantly, 2 minutes or until mixture thickens. Remove sauce and set aside.
In small bowl, beat cream cheese, ham and mustard. Stir in Cheddar cheese and chives. Shape into ball. Roll in nuts and parsley. Wrap in plastic wrap and chill. Serve with assorted crackers.
Combine all ingredients except water. With a very sharp knife, cut a hole in the middle of tenderloin and stuff the mixture inside. Heat butter in a skillet and cook tenderloin on all sides until golden brown, then put in the oven at 375° for about 30 to 40 minutes until done. Cut into thin slices and serve.
Combine all ingredients and spoon over 2 to 3 pounds of chicken. Bake 45 minutes at 375°.
Fix macaroni and cheese according to the box directions. Add mushroom soup. Brown ground beef in skillet and drain off grease. Add onion and bell pepper. Mix all ingredients together and serve hot.
You will need one container; can use an old baby wipe container or Rubbermaid Serin Saver (approximately 6 1/2 x 6 1/2 x 2 1/2-inch); holds 5 cups.
In a large frying pan, cook bacon until crisp. Remove and set aside. Drain all but 2 tablespoons of the fat from the pan. Add garlic and the onion; cook until translucent. Add the zucchini and peppers; stir over medium-high heat until tender-crisp, about 2 minutes. Add tomatoes and green chilies, basil, parsley and oil. Cook, stirring frequently, until hot. Add salt. In heated serving bowl, toss fettuccine with vegetables and bacon; sprinkle with Parmesan and serve immediately. Makes 4 servings.
Sift together flour and baking powder. Cream sugar, margarine and eggs together. Add flour and baking powder and 1 cup sour milk to which baking soda has been added (alternate mixing flour and milk to make easier). Add juice and rind of large orange. Drop by spoonfuls on lightly greased cookie sheet. Bake 12 to 15 minutes until lightly browned; cool. Ice with juice and rind of 1 large orange and 2 cups confectioners sugar.
Mix all ingredients. Boil until thick. Pour into pie shell. Top with whipped cream.
In heavy saucepan, combine sugar, cream, chocolate, corn syrup and salt. Heat slowly, stirring until dissolved. Cook to soft ball stage (234°). Do not stir while cooking. Remove from heat; add butter. Cool to lukewarm by setting in a pan of cold water. Add vanilla; beat until frosting begins to thicken and loses its gloss. If necessary, thin with a few drops of cream. Spread on yellow cake layers.
Combine sugar and cinnamon. Roll a biscuit into a rope; bring ends together and seal. Repeat with remaining biscuits. Dip each circle in the melted butter, then in the cinnamon-sugar mixture. Twist circles into figure eights. Place on greased baking sheet. Sprinkle with nuts. Bake at 450° for about 10 minutes. Serve warm.
In a medium bowl combine flour and baking powder. Set aside. In a large bowl cream butter and sugar until light and fluffy. Beat in ground almonds and lemon juice. Gradually stir in flour mixture just until dough is smooth and forms a ball. Shape in two 2-inch diameter rolls. Wrap tight. Chill 4 hours or until firm.
Mix sugar, flour and all other ingredients together. Cook over slow heat. Stir constantly until thick. Cool and spread on cake layers.
Cream sugar and butter. Add eggs, one at a time, beating well after each. Sift flour. Measure with dry ingredients and add alternately with buttermilk and vanilla. Divide into 6 or 7 parts. Roll out mixture on a well-floured board or pat in well-greased 9-inch pans. Bake at 450° until slightly brown, 10 to 20 minutes. Spread each layer with filling. Let stand in covered container at least 12 hours before cutting.
Mix all ingredients, except last 2 items. Put in greased loaf pan. Top with bacon and paprika.
Wash beans. Cover with cold water and soak overnight. Bring beans to a boil and cook 1 hour. Drain and discard water. Brown roast in butter in a large Dutch oven. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake at 350° for 3 hours or longer. Check at 3 hours to see if beans are tender and meat is done.
Beat the cream cheese, butter and vanilla until fluffy. Gradually add the sugars and beat just enough to combine. Stir in the chocolate chips. Cover and refrigerate about 2 hours. Place the cheese mixture on a large piece of plastic wrap and shape into a ball. Refrigerate again for about an hour. Before serving, roll in pecans. Serve with graham crackers.
Sift flour and then measure. Cut shortening into flour with a fork. Add milk to make a sweet dough. Turn out on a lightly floured board and knead gently 1/2 minute. Roll dough out 1/2-inch thick. Cut biscuits out. Place on lightly greased baking sheet. Bake at 450° for 10 to 12 minutes.
Cook chicken, skin, debone and place pieces of cut up chicken in bottom of 9 x 13-inch pan. Mix chicken broth, soup, veggies and peas over medium heat; pour over chicken. Mix together flour, buttermilk, margarine and soda. Pour on top and bake at 400° for 30 minutes.
Prepare pudding with only 1/2 the amount of milk. Stir in Cool Whip. Spread over 9 x 13-inch pan lined with graham crackers. Add another layer of crackers. Heat icing in microwave 45 seconds. Spread over top layer of crackers. Cover and refrigerate for several hours.
Sear roast on all sides in 1 tablespoon hot oil. Combine all the other ingredients in a crock-pot. Transfer roast to crock-pot and slice another onion on top. Sprinkle with black pepper. Cook all day.
Mix first 3 ingredients in bowl and add boiling water. Beat until frosting stands in peak. Beat about 15 minutes. Add vanilla.
Add first 4 ingredients and cook together 10 minutes. Add Rice Krispies and nuts. Roll into balls. Roll in powdered sugar.
Fill pie pan 2/3 full of apples. Sprinkle sugar and cinnamon over top of apples. Combine remaining ingredients; pour over apples. Bake at 350° until golden brown (at least 40 minutes). Delicious served warm with ice cream.
Combine liquids; add dry ingredients and mix until moist. Fill greased muffin pans 2/3 full. Bake at 350° for 12 to 15 minutes. Add fruit or nuts to batter, if desired.
*Note: I use cherries. For mixed fruit I use homemade watermelon or apple preserves.
Mix cake mix as directed on the box and bake 10 minutes in a 9 x 13 x 2-inch pan. Cool.
Prepare Praline Topping; set aside. In large bowl combine sugar, flour and salt. Beat in eggs, corn syrup, margarine and brandy. Stir in apples. Pour into pie shell. Sprinkle with topping. Bake in 350° oven 45 to 50 minutes or until puffed and set. Cool completely on wire rack. Makes 8 servings.
Pour drained hominy into 9 x 13-inch pan. Spread can of chili over hominy. Spread tomato sauce over chili. Spread 3/4 of green onions (chopped) over tomato sauce. Sprinkle shredded cheese over all. Sprinkle remaining 1/4 of chopped green onions over cheese. Bake at 375° for about 30 minutes or until cheese bubbles.
Cream butter and sugar; add eggs and beat well. Mix in remaining ingredients. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350° for about 15 minutes.
Sift flour, sugar, salt, baking powder and baking soda together. Cut in shortening (butter). Add raisins. Add eggs to milk and beat together. Add this mixture to dry ingredients.
Combine flour and salt; set aside. Mix candy, dates, nuts and coconut. Put 1/2 cup flour over this mixture. Mix butter, sugar and eggs, one at a time. Add soda and buttermilk. Add flour and fruit mixture. Mix well. Bake in tube pan at 300° for 1 hour and 45 minutes. Mix orange juice and confectioners sugar. Pour over hot cake. Let sit overnight.
Preheat oven to 350°. Place drained peas in a baking dish and add milk. Fry salt bacon and pour over peas. Add pimentos, salt and pepper. Sprinkle with bread crumbs. Bake until it bubbles. Serves 4.
Mix all ingredients together. Add water, if needed, for easier mixing. Roll into small balls. Bake until brown. Excellent to make ahead and freeze.
Combine meat, garlic and mushrooms and saute until meat is browned and mushrooms are soft. Add sherry (if desired), salt and pepper and continue to saute for 15 minutes, stirring frequently. Makes 4 servings.
Preheat oven to 325°. In a large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in melted butter. Stir in chocolate chips. Pour into pie shell. Bake at 325° for 1 hour. Makes one 9-inch pie.
Mix sugar and cocoa together. Stir in milk and margarine and place on stove. Bring to a boil and boil for 2 minutes for fudge and 1 minute for icing. Place in cold water to cool and beat with mixer until cool and shiny in texture. Add nuts and vanilla. Pour into buttered pan and cut into squares.
Thick icing: In large bowl, beat egg whites and cream of tartar with mixer until frothy. Gradually add powdered sugar and beat 5 to 7 minutes until glossy, stiff peaks form when beaters are lifted.
In a large stockpot put the okra, red beans, tomato sauce, diced tomatoes, crushed tomatoes, mushrooms, garlic Creole seasoning, tabasco, Worcestershire sauce, thyme, parsley flakes, pepper and 1 can of chicken broth. Cover and place over low heat. When mixture starts to simmer add the sliced smoked sausage.
Cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat at high speed for 10 minutes. Add flour, baking powder, salt, coconut flavoring and milk. Fold in coconut and place in a cold oven. Bake at 325° for 1 hour and 25 minutes.
Cream the cream cheese and milk together until smooth. Stir in lemon juice and vanilla. Pour ingredients into pie shell and garnish with fruit toppings. Chill for at least 2 hours.
Mix onion, potatoes, string beans and cooked sausage in 3-quart saucepan with 1 quart of water (if needed, add more) and bring to a boil. Spoon in dumplings and simmer for 20 minutes. Very good.
Brown meat in small amount of margarine. Add remaining ingredients and simmer at least 1/2 hour with lid on. Remove lid and simmer until liquid is thickened. Serve in hamburger buns. May be made ahead and stored in refrigerator. Also may be frozen.
Mix all ingredients in order given. Bake in a number 2 can or loaf pans, greased and floured. Bake at 350° for 45 to 60 minutes. Very good!
Cook hamburg. Drain well. Add beans, salsa and cheese and simmer. Sprinkle olives on top, if desired. Serve with tortilla chips.
Marinate shrimp, oil, margarine, 1/4 cup wine, lemon juice, scallions, garlic, parsley, salt and pepper for 2 hours. Remove shrimp from liquid. In a saucepan, heat liquid ingredients and add flour and stir for 4 minutes. Stir in rest of wine and milk and add shrimp; cook for 5 minutes, until shrimp is done. Cook fettucine noodles and drain. Serve Creamy Shrimp Scampi over fettucine.
In double boiler, melt chocolate over simmering water. Beat in softened butter, egg yolks, rum and vanilla with wire whisk. Remove from heat and refrigerate until firm enough to handle (1 hour), keeping tightly covered. Combine cocoa and confectioners sugar. Shape chocolate mixture into 1-inch balls and roll in cream and sugar. Store in airtight container and refrigerate.
Deep fry wings in hot grease until crispy dark brown. Heat butter, 2 cups hot sauce, brown sugar and barbecue sauce. Pour sauce over wings and shake until all wings are covered. Serve with Blue cheese dip. Pig out!
Mix rice and sour cream together. In a buttered casserole dish, put a layer of rice mixture. Top with a layer of cheese. Dot with butter. Continue to layer ingredients in casserole until all are used. Top with a layer of grated cheese. Bake at 350° for 30 minutes.
Combine flour, cornstarch and 10x sugar on wax paper. Beat margarine in a large bowl at medium speed on electric mixer until fluffy. Add flour mixture, beating until thoroughly combined. Refrigerate 1 hour. Shape into 1-inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets; flatten with lightly floured fork. Bake in a slow oven (300°) for 20 minutes or until edges are lightly browned.
Cream together eggs and sugar. Stir in melted margarine. Add vanilla, vinegar and coconut. Mix well. Pour into unbaked pie shell. Bake at 350° for 50 minutes or until set. Use deep shell pie shell. Very rich, but good.
Cook noodles according to package directions and drain. Meanwhile mix meat sauce and tomato sauce in a medium-sized bowl. In another bowl, mix Ricotta cheese, egg, onion, parsley, salt and pepper. In each of 2 (11 x 7-inch) baking dishes, spread 1/2 cup tomato sauce mixture. Top with a layer of noodles. Spread each with 1/4 of Ricotta mixture and sprinkle with 1/4 of the Mozzarella and Parmesan cheeses. Spoon on 1 1/2 cups tomato sauce mixture. Repeat layers, ending with a final layer of noodles and topping with remaining tomato sauce mixture. Dishes now may be wrapped and frozen. Thaw before baking.
Mix ingredients together well in electric mixer. Pour into container of a hand-turned or electric freezer and freeze according to manufacturer's directions. Let ripen for a while. Makes 1 gallon.
Sift together flour, sugar, baking powder, salt and soda. Stir in cranberries, walnuts and orange peel. Combine egg, orange juice and salad oil. Add to dry ingredients, stirring just to moisten. Bake in greased 9 1/2 x 5 x 3-inch loaf pan in 350° oven for 50 minutes or until done. Remove from pan and cool.
Mix all ingredients in bowl; chill overnight in refrigerator. Form into ball and roll in 1 cup finely chopped pecans. Serve with crackers.
In large heavy saucepan, combine sugar, soda, buttermilk and salt. Cook over high heat 5 minutes, stirring often. Scrape bottom of pan. Add butter and pecans and continue cooking another 5 minutes to soft-ball stage. Remove. Add vanilla. Cool. Beat until creamy. Drop by tablespoonfuls onto waxed paper.
Cook broccoli. Mix with all other ingredients except cheese and crackers. Put cheese and crackers over top and bake 1/2 hour at 350°.
Four hours before preparing this, pepper and salt chicken. Marinate in soy sauce. This can also be done the night before. Cook enough rice for your family according to the package. Brown the chicken until done. Add to rice. Add slightly cooked, sliced celery and fried eggs. Mix all together. Add curry until rice is yellow looking. Serve hot. Great with Peanut Butter Sauce.
In saucepan, cook sliced squash (unpeeled) and chopped onions in boiling water 5 minutes; drain. Combine soup, sour cream, stir in carrots, fold in zucchini and onions. Combine stuffing mix (dry) with butter or margarine. Spread 1/2 stuffing mix on bottom of casserole. Spoon vegetable mixture on top. Sprinkle remaining stuffing over top. Bake at 325° for 25 to 30 minutes.
Whisk together. Stir in cooled sesame seed. Pour over steamed vegetables or salads. Refrigerate.
Mix each jello with 3/4 cup hot and 3/4 cup cold water. Put in separate containers the night before. Soften unflavored gelatin into 1/4 cup cold water. Add 1/2 cup sugar to each carton of whipping cream as beating; add vanilla to whipping cream as beating (beat until stiff). After gelatin is softened, dissolve in 1 cup hot pineapple juice, slowly put into whipping cream. Then cut jello in cubes. Fold into whipping cream.
Saute onions, mushrooms and garlic in large pan in melted butter until tender. Do not brown. Combine with all remaining ingredients. Pour mixture into a 3-quart baking dish. Bake, uncovered, in 350° oven for 35 to 45 minutes. Can make ahead and refrigerate. Bake approximately 1 hour from refrigerator. Serves 8 to 10.
Preheat oven to 325°. Combine dry cake mix, oil and eggs in a bowl; mix well. Drop by teaspoonfuls onto a cookie sheet. Bake for 10 minutes. Cool for 1 minute. Makes 4 to 5 dozen.
Saute pepper and onion in butter. Add ground round and brown; drain fat. Add taco seasoning and water (per package directions); simmer 15 minutes.
Cream together the butter and peanut butter. Beat in white sugar and brown sugar. Stir in egg, vanilla, baking soda and flour. Arrange by teaspoon on cookie sheet. Press flat with a floured spoon or mark with a fork. Bake until firm, 10 minutes, at 350°.
Mix ingredients together in mixing bowl. Pour into buttered casserole. Can be made the day before and refrigerated. Before baking, sprinkle about 1/2 package Pepperidge Farm cornbread stuffing mix on top. Cover well with stuffing mix but do not stack it. Bake uncovered for 40 minutes at 350°.
Cook chicken pieces in enough water to cover until tender. Set aside to cool; discard skin, remove bones and cut into pieces. Mix dressing with 1/2 stick melted butter. Layer 1/2 of the dressing in a casserole dish. Mix mushroom soup with 1 cup chicken broth (or water). Layer chopped chicken pieces over the dressing in casserole. Mix cream of celery soup with 1 cup chicken broth (or water). Pour over chicken. Top with rest of Stove Top Dressing.
Open pork and beans. Add catsup, brown sugar and turkey franks (cut into bite size pieces). Bake at 300° until bubbly, or cook in skillet on top of stove or "slap" in the microwave.
Combine all ingredients, pour into a jar with tight fitting lid. Shake well before serving. Chill and serve over salad. The combination of water and wine vinegar can be changed to your own taste. Also, can use 1 pkg. sweetener, according to your own taste. This is fat free, sugar free and good! It makes the lettuce or other salad greens so crispy and tasteful.
Add milk to corn meal slowly. Cook until thick, remove from heat. Add sugar, margarine, and salt. Let cool. Dissolve yeast in water and let stand 10 minutes. Add yeast to beaten egg and corn meal. Add flour and knead, will be very soft. Let rise once. Roll out 3/4 inch thick and cut with cookie cutter and let rise. Use for hamburger buns or rolls. Bake at 350° until golden brown.
Brown beef. Remove from pan. Saute onion, celery, and green pepper until tender. Drain pan drippings and add rest of ingredients. Simmer 1 hour and serve.
Cut veal into 6 serving-size pieces. Coat cutlets with a mixture of flour, salt and pepper. Dip into a blend of egg and milk. Coat with bread crumbs. Let stand 5 to 10 minutes to "seal" coating. Melt the butter in a large skillet. Add the cutlets. Cook over medium heat until browned and tender, about 20 minutes on each side. Remove cutlets to a warm serving platter. Sprinkle with lemon juice and top each portion with fried egg. Makes 6 servings.
Line muffin tins with paper bake cup. In bowl, stir together flour, corn meal, ground pecans, sugar, baking powder and baking soda. Make a well in middle. In smaller bowl, mix eggs, milk and melted oleo. Add to flour mixture and stir just until moist. (Batter should be lumpy.) Gently fold in chopped pecans. Fill cups 3/4 full. Bake in 375° oven for 18 to 20 minutes. Remove and serve warm.
Mix tomato, olives, garlic and olive oil in bottom of a 1 1/2-quart baking dish. Separate fish fillets and cut smaller, if they are large. Dip each in cornmeal seasoned with the salt, pepper and Parmesan cheese. Put in casserole dish. Bake at 450° for 20 to 25 minutes or until baked crusty. Serve Parmesan cheese on top. Makes 4 servings.
Dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 1/4 cups ice and water. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Pour gelatin into 4 dessert dishes. Place gummy fish in gelatin. Refrigerate 1 hour.
Flour chicken lightly. Heat 2 tablespoons of butter in a large skillet. Saute 3 to 4 minutes on each side. Add salt and pepper. Lightly brown chicken, adding more butter if needed. Remove chicken. Add 1 tablespoon butter. Saute mushrooms and garlic for 3 minutes. Add wine and broth. Bring to boil. Return chicken to pan. Reduce heat. Cover and simmer for 10 minutes. Add parsley.
Mix all ingredients well and pour in muffin tins. Bake 20 to 25 minutes in a 425° oven.
Boil green bell pepper, purple onion and zucchini until tender. Mix sour cream and cream of chicken soup. Melt butter into bread crumbs. Line bottom of casserole dish with 1/2 breading and soup (after greasing), then pour on mixed vegetables. Top with remainder of breading and soup mix. Place Parmesan cheese on top during last 10 minutes of baking. Bake at 350° for 45 minutes.
Cream together butter, sugar and egg to blend well, then stir with bread and pineapple. Bake in greased casserole (I put butter in the casserole pan or Easy Off the pan) at 350° for 1 hour.
Mix all ingredients together. Refrigerate overnight. Top with crushed potato chips. Bake at 375° for 1 hour.
In a greased baking pan place chicken; sprinkle with salt & pepper. Place sauerkraut over chicken and top with swiss cheese. Pour dressing evenly over cheese, cover with foil and bake for 1 1/2 hours at 325° or until fork can be inserted in chicken with ease. Sprinkle with chopped parsley.
Make batter using 1/2 cup sugar, 1 cup flour and 3/4 cup milk. Mix by hand; it will be lumpy. Melt butter in pan you will be making cobbler in. Spread butter evenly over bottom. Pour batter in pan and spread evenly, then add fruit and liquid from fruit. Use remaining sugar and sprinkle cinnamon on top. Bake at 350° until top is golden brown, about 30 to 45 minutes.
Combine all ingredients. Place in greased pie pan. Dot with 2 tablespoons margarine. Bake at 350° for 30 minutes or until brown. Serve hot or cold.
In large glass mixing bowl, melt butter on High (maximum power) 1 1/2 minutes. With electric mixer, gradually beat in all remaining ingredients except dates. When smooth, stir in dates. Grease a 2-quart glass casserole and place a straight sided glass in center (or use a micro-proof ring mold). Pour batter around glass. Cook on 70 (Roast) 15 minutes or until toothpick inserted near center comes out clean. Rotate dish if bread seems to be rising unevenly. Let stand 10 minutes before twisting glass to remove and inverting dish on cooling rack. Cool before slicing. Makes 8 to 10 servings. Total cooking time: 16 1/2 minutes.
Prepare cornbread according to package directions. Cool. Crumble cornbread into large container. Add onion, celery, pepper and tomatoes to cornbread. Combine sour cream and mayonnaise. Add to cornbread mixture and stir well. Chill. Yields 12 servings.
Brown ground beef until crumbly and no longer pink; drain. Combine beef, onion, chiles, sauce and soups. Cut tortillas into halves or fourths; layer with ground beef mixture and cheese in a 9-inch by 13-inch baking dish. Top with cheese. Bake at 350° for 30 minutes.