HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease and flour 9 x 13-inch baking pan or spray well with Pam. Throw all ingredients in bowl. Don't bother to sift flour. Mix with a spoon, not a mixer. Pour into baking pan; bake 50 minutes.
Preheat oven to 375°. Mix soup, milk, salt, chicken, vegetables, 1 cup of cheese and 1/2 can of onions. Pour into a 9 x 13-inch pan. Cover and bake for 20 minutes. Open rolls into a large rectangle and cut into 3 strips. Place the strips across to form lattice top and bake for 15 minutes, uncovered. Spread remaining cheese and onions on top and bake, uncovered, for 3 to 5 minutes, until the cheese melts and the onions turn brown.
Mix all together (except corn chips). Bake at 350° for 20 minutes. Top with 1 cup crushed corn chips. Cook 10 minutes more. Serves 8.
Combine 2 cups flour and sugar; cut in butter to form crumbs in medium bowl. In small bowl, combine 3/4 cup of the crumbs and 1/4 cup walnuts; set aside. Into remaining crumbs, stir in remaining 1 cup flour, baking powder, spices, baking soda, salt and remaining 3/4 cup walnuts. Combine sour milk and eggs and stir into dry ingredients. Spoon into lined muffin tins. Fill 2/3 full. Top each with a generous spoonful of crumb mixture. Bake 20 to 25 minutes. Makes 1 1/2 to 2 dozen.
Put first 5 ingredients in mixing bowl; mix well. Stir in nuts and mix well. Bake in tube pan at 300° for 1 1/2 hours.
Select young, small zucchini. Wash but do not pare. Cut in 1-inch slices. Slice onion and saute in butter until yellow; add zucchini and cook and stir for 5 minutes. Add tomatoes and season with salt, pepper and sugar; cover and cook 5 minutes. Put in buttered baking dish, sprinkle with cheese. Bake at 375° until brown. Serves 4.
Cream butter and sugar. Stir in flour, nuts and vanilla. Mix well. Shape in crescents and bake at 325° for 15 to 20 minutes or until lightly browned. Roll in powdered sugar while still warm.
Beat together eggs and mashed bananas until creamy. Add water, vanilla and oil and beat. Measure flour, soda and baking powder. Beat well. Stir in chopped apricots. (These must be chopped very fine in order for them to blend into batter.)
Mix all dry ingredients. Add the milk and set aside. Saute 1/2 pound ground meat until brown. The next 3 ingredients are prepared ahead to be ready to be used: 1 large onion, finely chopped, 1/2 pound cheese and 4 jalapeno peppers, chopped fine (fresh or canned).
Put pineapple in bowl and mix pudding in. Fold in Cool Whip. Add nuts, if desired.
Mix well first 3 ingredients and pour this into a deep pan. Mix well the next 3 ingredients and roll out into a large, flat circle. Next, mix the cocoa and 3 cups sugar together. Place half of it on the dough. Roll the dough up and cut into 1-inch pieces. Place the pieces in the pan on the syrup base. Place a pat of butter on each piece. Bake at 350° for 45 minutes.
Combine milk, lemonade and food coloring (if desired). Fold in whipped topping. Spoon into crust. Garnish with lemon slices and mint if desired. Chill until served. Serves 6-8.
Bake potatoes. Cut potatoes in half lengthwise and scoop out baked pulp, being careful to keep skin in one piece. With wire whip, beat potatoes with cottage cheese, milk and onion; spoon mixture into skins.
Place in pot on stove with water. Bring to a rolling boil. Let set for 5 minutes. Put 1 cup sugar in pitcher and mix while tea is hot. Let set and pour in glasses over ice.
Heat oven to 400°. Grease bottoms of 12 medium muffin cups or use paper baking cups. Mix baking mix, sugar, egg and water; beat vigorously for 30 seconds. Stir in dates. Fill in muffin cups about 2/3 full. Bake until golden brown, about 15 minutes.
Boil chicken; debone. Cut in small pieces. Place in casserole dish. Cover with flour tortillas. Mix onion, Ro-Tel tomatoes, cream of chicken soup and chicken broth in saucepan. Bring to a boil. Pour sauce over dish. Cover with grated cheese. Cover with aluminum foil while baking. Bake until it bubbles.
Mix all ingredients and eat. Stays good in refrigerator for up to 2 weeks.
Mix all ingredients with fork in pie pan. Press into pan and bake 15 to 20 minutes at 375° or until brown. Fill with favorite filling.
Boil fresh artichokes in saltwater with vinegar for 55 minutes or until tender. Drain and cool. Scrape leaves and chop. Set aside. In a large Dutch oven, brown flour in butter and oil for 5 minutes. Add onion, celery, green onions and garlic. Saute for 15 minutes. Add parsley, ham, turkey or chicken stock, season salt and pepper; simmer 20 minutes. In another pan, heat oysters in their liquid until edges curl. Drain off liquid into soup mix. Cut up oysters or leave whole. Add to soup and simmer 15 minutes longer. Season to taste. Serves 12.
Rinse fillets off well in cold water; drain off excess water. Roll fillets in flour. Make mixture of the egg and milk. Dip floured fillets into this mixture, then roll in Italian seasoning. Place in deep fryer; fry until golden brown and float on top of oil.
Wash tomatoes and leave stems on. In a small serving bowl, combine sour cream with the rest of the ingredients. Refrigerate, covered, along with the tomatoes, about 1 hour or until well chilled. Place dip in center of large tray, surrounded with cherry tomatoes.
Place cucumbers and onions in large pot. Sprinkle pickling salt over cucumbers and onions. Cover with water. Stand for 3 hours. Drain. Mix vinegar, sugar, turmeric and mustard seed together. Pour over cucumbers and onions. Bring to a boil and boil 5 to 10 minutes. Seal hot.
Preheat oven to 350°. Using a medium saucepan, mix the milk with the water and heat over medium heat. Sprinkle with enough paprika to make the sauce pale pink; add nutmeg and salt to taste. Mix the vermouth and flour together in a small bowl to make a smooth paste. Whisk this into the milk, stirring constantly, until the sauce thickens, and then set it aside. Heat a nonstick skillet and coat with a nonstick vegetable oil spray. Add scallops and garlic, sprinkle with salt and pepper, and cook until the scallops just turn solid white. Remove from the skillet and combine with the crab.
Drain and mix canned fruits, saving juices. mix 1 cup drained pineapple juice, (add others if not one cup) with instant pudding and Tang. Pour over fruits. Chill overnight. Slice and add bananas just before serving or the flavor overpowers the rest of the salad. I also add grated apple, kiwi, and sometimes grapes. No need to use extra pudding/Tang/juice if you double or add to fruits.
Preheat oven to 350°. Blend all ingredients except small packet in a large bowl. Beat at medium speed for 2 minutes. Pour 3/4 of batter into a greased and floured tube pan. Blend contents of small packet into remaining batter; pour over first batter. Top with remaining batter . Pull knife through batter in wide curves. Bake at 350° for 45 to 55 minutes until center springs back when touched lightly.
Pour some nectar in sherbet cup. Put a scoop of lime sherbet in. Serve as dessert or cocktail before dinner.
Saute onions in oil and butter until a light brown. Combine eggs, flour, salt, pepper and spice. Add about 1/2 cup of cheese. Lay the onions onto the partially baked pie crust and pour the egg mixture over them. Sprinkle the rest of the cheese over the top and bake at 375° about 25 to 30 minutes until a golden brown.
Cook potatoes in jackets until fork-tender. Peel and cut into 1/4-inch slices. Fry bacon until crisp. Add onion and saute until just tender, not brown.
Have cheese at room temperature and mix both until well blended. Stir in garlic powder and pecans. Form into a log about 10-inches long. Spread chili powder on waxed paper and coat the outside of cheese with chili powder by rolling over the waxed paper. "Chill." Slice and serve with crackers or Melba toast.
Beat sugar and cooking oil. Add eggs and mix well. Sift together flour, soda, baking powder and salt and add to the sugar, oil and eggs mixture. Beat well. Stir in the apples, coconut, pecans and vanilla. Pour into greased and floured 13 x 9-inch pan. Bake in 350° oven for 55 minutes.
Sift sugar, flour and salt together in pie plate. With fork, in small bowl, whip together oil and milk. Pour over flour mixture. Mix with fork until all flour is damp. Press against bottom and sides of pie plate. Crimp edges. Fill with fruit filling. If want top crust, reserve 1/3 of dough, then crumble over top. Bake at 425° for 10 minutes, reduce to 350° for 45 minutes. For shell only, 350° for 20 minutes.
Combine and spread on hamburger bun. Wrap in foil and bake at 350° for 20 minutes.
Cook potatoes in boiling water for 20 to 25 minutes or until tender; drain. Peel and cut potatoes into 1/2-inch cubes. In a large bowl, combine potatoes, bacon, cheese and onions. Combine mayonnaise, cream, mustard and pepper. Add to potatoes. Toss to coat. Cover and chill for 6 to 24 hours. Makes at least 12 side dish servings. Enjoy!!!
Drain pickles. Discard juice. Keep jar. Slice pickles into 3/4 to 1-inch pieces. Starting with sugar, alternate layers of sugar and pickles. Sprinkle each layer with garlic and red pepper. Store in refrigerator for 4 to 6 weeks. Sugar will turn to juice making very crispy pickles. More or less garlic and red pepper can be used according to individual taste.
Cook onion, potatoes and sliced bacon in 1/2 cup water until tender. Add both cans of corn, soup, milk and seasonings. Continue to cook until heated through. Serve topped with a little shredded cheese, if desired.
Mix water, sugar and Kool-Aid until dissolved. Put in gallon milk jugs in freezer.
Cut beef in cubes; coat with flour to which salt and pepper have been added. Brown, using shortening, in large pan (electric frypan works well). Add sliced onions to meat until onions are limp, not browned. Add small amount of soy sauce, bay leaf and enough water to cover beef. Simmer covered until meat is tender, stirring occasionally and adding water as needed. Mix flour and water to paste consistency; slowly stir into pan to thicken gravy. This is an excellent company dish, served with either mashed potatoes, noodles, rice or over bread slices if you are in a hurry. May be frozen. Serves 5 to 6.
Grease 9-inch pie pan. Mix all ingredients. Bake at 350° for 45 minutes or until golden brown. Let cool 10 minutes and serve hot or cold. Enjoy. Stays in refrigerator for 1 week.
Cook chicken; remove from bone. Combine all ingredients including enough chicken broth to moisten to a good consistency (usually about 2 cups broth). Bake at 350° for 35 to 45 minutes in 19 x 9-inch pan.
Mix cake mix and bake as directed on the package. Mix vanilla pudding and cream cheese and pour over the cooled cake. Drain the pineapple and pour over the pudding mixture. Top with Cool Whip and coconut. Then place pecans on top of coconut.
Mix together and cook at 350° in a covered dish for 1 1/2 hours.
Preheat oven to 450 degrees. Pour small amount of oil into a 8 x 10 inch iron skillet and put in oven to heat. Add corn, vegetable oil, eggs, sour cream, onion, green pepper, and jalapeno peppers to corn meal. Stir until well mixed. Pour into hot skillet and bake for 30 - 40 minutes, until golden brown.
Sift dry ingredients. Combine with liquid ingredients. Do not overbeat. Bake in oiled muffin pans at 425° for 20 minutes. Yield: 12.
Cook rice according to package directions. Place approximately 2 ounces of ham and a slice of tomato on toasted muffin. Mound 1/4 cup of rice on tomato and cover with slice of cheese. Heat and melt cheese in broiler. Serves 8.
Heat oven to 350°. In small bowl, stir chicken bouillon into 1/2 cup salsa. Set aside. In a bowl, combine turkey, oats, onion, basil, garlic powder, pepper and egg white. Mix well. Add bouillon mixture. Mix well. Spoon mixture into ungreased 8 x 4-inch loaf pan or shape mixture into an 8 x 4-inch loaf in ungreased 12 x 8-inch baking dish. Bake at 350° for 1 hour to 1 hour and 10 minutes or until well browned and firm. Let stand 5 minutes before slicing. Heat 1 cup salsa in small saucepan until warm. Serve with meat loaf. Makes 6 servings.
Heat water; dissolve jello in it. Whip cream cheese into jello. Thicken slightly in refrigerator. Beat in whipped cream.
Grease a 10-inch tube cake pan or Bundt pan. Heat the milk, shortening and 1/4 cup of water until very warm, about 120°. The shortening does not need to melt. Blend 1 1/3 cups of flour with the sugar, salt and dry yeast in a large mixing bowl. Blend the warm liquids into the flour mixture. Beat with an electric mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally. Gradually add 2/3 cup of the remaining flour and the eggs; beat at high speed for 2 minutes. Add the remaining flour; mix well. The batter will be thick, but not stiff. Cover; let the dough rise in a warm, draft-free place (about 85°) until it doubles in bulk, about 1 hour and 15 minutes.
Beat 3 eggs with sugar. Add vanilla. Add cream cheese and sour cream. Mix well. Pour in graham cracker crust in spring-form pan and bake at 350° for 30 minutes. Top with your favorite topping.
Bring maple syrup and butter to a boil and simmer 10 minutes; let cool. Place egg yolks in top of double boiler and beat slightly. Add cooled maple syrup mixture, cornstarch, mixed with 1/4 cup of cream and salt. Mix well, then gradually add the rest of the cream. Cook until thickened, stirring constantly. Remove from heat and cool to room temperature. Stir often or cover to prevent skin from forming. Stir in bitters. Fold in stiffly beaten egg whites. Pour into individual serving dishes. Chill. Serve plain or with whipped cream. Serves 6 to 8.
Baking dishes: Use either 1 (9 x 13-inch) or 2 (8 x 8-inch) dishes.
Place all ingredients in large baking dish. Cover with wax paper, or plastic wrap. Microwave 8 to 10 minutes. Turn corn over after 5 minutes and test for doneness.
In buttered pan, alternate layers of spaghetti and vegetables. Place bread crumbs on top and bake 35 minutes. Then cover with cheese and bake until melted at 350°.
In 350° oven, place squash, cut side up. Sprinkle with brown sugar and pour a little water (about 1/2-inch) in pan. Bake for 45 minutes.
Brown meat, onion and pepper. Drain. Stir in remaining ingredients. Cover and simmer on low heat about 2 hours, stirring occasionally.
Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. (At this point, dough can be refrigerated 3 to 4 days.) Cover and let rise in warm place until double, about 1 1/2 hours. (Dough is ready if impression remains when touched.)
Cook noodles. Butter a large casserole dish. Brown and season hamburger. Layer half noodles, half hamburger, half onions and peppers and half sauce. Repeat layers holding sauce. Push strips of cheese into mixture. Add remaining sauce. Cover with bacon strips. Bake 45 minutes to 1 hour at 350°.
Combine sugar, milk, baking chocolate, corn syrup and salt in a heavy 2-quart saucepan. Cook over medium heat, stirring constantly until mixture boils. Cook, stirring occasionally to 234° or until small amount dropped into cold water forms a soft ball. Remove from heat. Add butter and vanilla. Do not stir. Allow fudge to cool at room temperature without stirring until it reaches 110°. Beat until fudge thickens and loses some of its gloss. Pour quickly in greased pan, about 8-inch square.
Preheat oven to 350°. Grease baking sheet. Combine flour, baking soda and salt on wax paper or in a bowl. In a large bowl, mix shortening, sugars and vanilla until creamy. Add eggs and beat until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips.
Mix ingredients well. Turn out on a well floured paper and knead the dough until you can handle it. Divide dough into 4 balls and roll out thin; cut into small pieces. Have chicken broth boiling to a full rolling boil as you drop dough pieces in. Do not stir. Take a fork and lightly separate. Lower heat. Add chicken, which has been deboned, and black pepper. Cover and let set for about 1 hour. This makes a large pot of dumplings.
Cream together the first 5 ingredients. Sift together the remaining dry ingredients twice. Mix dry ingredients well with creamed mixture. Shape into balls and dip in sugar. Bake for 10 to 12 minutes at 350°. Let stand on cookie sheet until cooled.
Mix milk, beaten egg yolks and lemon juice well. Pour into pie shell. Top with meringue made from egg whites. Bake at 400° until golden brown.
Sprinkle arrowroot over concentrate apple juice in a small saucepan. Over low heat, stir until clear and thickened. Cool this. Beat in eggs, butter, vanilla, lemon juice and salt. Mix well. Stir in pecans and pour into a partially baked pie crust. Bake in preheated 400° oven for 10 minutes. Lower heat to 300° and bake 20 to 30 minutes or until set.
Mix pudding and milk according to directions on box. Mix the pudding and Cool Whip. Alternate one layer of vanilla wafers and one layer of bananas and smooth pudding mix until covered. Alternate layers until pudding is used up. Refrigerate.
Bring water to a boil with cayenne pepper and salt. Add crabs. Cover and bring to boil again. When steam appears from the edge of the lid, cook for 10 minutes.
In a large skillet, cook turkey in oil until no longer pink. Drain Veg-All, reserving liquid. Combine liquid with soups and milk. Add soup mixture to spaghetti and mix with turkey, vegetables, mushrooms and 1/2 cup Parmesan cheese. Spoon into 2-quart casserole. Sprinkle with remaining 1/4 cup cheese. Bake at 400° for 30 minutes.
Make 5 quarts popcorn. Cook syrup until it threads. Pour hot over popcorn. Form into balls.
Cook bacon until crisp. Remove and drain. Add beef to bacon grease and brown well. Remove and place in bottom of deep casserole or Dutch oven. Brown carrot and onion. Add seasonings and flour. Add bouillon and mix well. Add this mixture to casserole. Add bacon, tomato paste and onions. Cover and cook at 325° in oven or medium-low stove top; heat for 2 1/2 hours (until beef is tender). Saute mushrooms in 2 tablespoons oleo and add to casserole, along with wine and cook 40 additional minutes. Serve with noodles or rice. If cooking in crock-pot, follow same layering directions and cook on low, 8 to 10 hours.
Melt 1/2 stick butter and pour in tube pan. Sprinkle brown sugar and nuts over butter. Melt remaining 1 stick butter. Mix white sugar and cinnamon in separate bowl. Dip frozen balls in butter, then roll in cinnamon and sugar. Lay in tube pan in one layer. Cover with towel and let rise overnight or 8 hours on top of stove. Bake at 350° for 35 minutes. Cool for 15 minutes. Turn over and dump out.
Sprinkle jello (dry) over softened Cool Whip and mix well. Add remaining ingredients. Chill.
Cook or roast chicken until tender, roasting or baking gives richer flavor. Remove meat from bones. Chop and add to remaining ingredients. Heat together, then ladle into jars. Process 60 minutes at 10 pounds pressure, or serve.
Mix all ingredients together except pecans. Work mixture into ball. Roll in ground pecans. Chill overnight.
Cream together sugar, butter, powdered sugar and oil. Then add eggs and vanilla. Cream well. Add flour, soda and salt. Mix well. Roll into small balls and place on cookie sheet. Flatten using the bottom of a glass dipped in sugar. Bake at 375° for 10 minutes. Watch closely to prevent burning.
Beat together egg yolks, honey, milk and butter or oil. Sift together flours, salt and baking powder. Stir egg yolk mixture into flour mixture. Beat egg whites until they are stiff, shiny peaks. Fold into batter. Heat frying pan; spoon in batter. Cook until bubbles and edges are browning. Flip.
Put all ingredients, except potatoes, into a 3-quart casserole. Bake, covered, at 300° for 2 1/2 hours. Remove bay leaf and stir in potatoes. Bake, covered, for additional 1 hour or until meat and vegetables are tender. Yields 8 servings.
Combine Karo, water, salt and sugar. Boil until a little tried in cold water is brittle. Beat egg whites until stiff and gradually beat into the boiling syrup. Whip until it begins to stiffen. Add vanilla and nuts. Beat until it will barely pour. Pour in buttered pan. When almost cool, cut in squares.
Sprinkle onions and mushrooms over the bottom of an oblong glass dish. Arrange fillets over vegetables, overlapping only the thin part of the fillets. Season the fish with salt and pepper. Sprinkle the lemon juice over all. Top with crushed croutons; pour butter over all. Bake at 400° for 10 minutes, covered, and for 5 minutes more, uncovered.
For each S'more, place 4 squares of milk chocolate candy bar on a graham cracker. Toast a marshmallow over charcoal grill or campfire. Slit it into the chocolate and top with second graham cracker.
Brown almonds in butter. Add brown sugar, Chex and coconut. Place half of mixture in 9 x 13-inch pan. Cover with ice cream. Top with remaining mixture. Freeze until serving time. Cut into squares.
Put chicken in 8 x 11-inch baking dish. Mix all ingredients together. Pour on top of chicken and bake for 2 hours at 325°.
Brown beef and onion. Pour off fat. Blend in pizza sauce, garlic salt, 1/2 teaspoon salt and oregano. Put mixture into 9 x 13-inch baking pan. Sprinkle with Mozzarella cheese. In small bowl, mix eggs, milk, oil, 1/2 teaspoon salt and flour. Pour over mixture and sprinkle with Parmesan cheese. Bake at 350° for 50 to 60 minutes. May also add before batter, mushrooms and bell peppers.
Combine rice, water and raisins in saucepan. Add salt. Bring to a boil. Cover; remove from heat. Let stand until cool. Pour milk into bowl; add pudding mix and nutmeg. Mix according to directions on package. Stir in cooled rice mixture. Spoon into serving dishes. Chill at least 15 minutes. Makes 6 servings.
Heat oil in heavy skillet over high heat. Add corn and saute until brown. Transfer to a large bowl. Add 2 tablespoons oil and remaining ingredients. Season generously with salt and pepper. Cover and chill. Bring to room temperature before serving. Can make 2 days ahead. Serve with nacho chips.
Fold all ingredients together and pour into medium hot buttered skillet. I usually use a Teflon nonstick skillet. After pouring into pan, watch carefully, then fold over with spatula. Serve with hot buttered toast or hot biscuits.
Mix and heat to simmer. Simmer until dark and thick. Taste and add brown sugar, if too tart. Takes about 1 hour.
Bake pie shell at 400° for 8 to 10 minutes. Cook asparagus and drain. Combine milk, cream, onion, salt, nutmeg and pepper in saucepan. Bring to boil and simmer 1 minute. Stir hot mixture into eggs.
Mix flour, margarine and chopped pecans together. Press into 2-quart baking dish. Bake for 5 minutes at 350° or until brown. Cool. Mix the powdered sugar, cream cheese and 1 cup of Cool Whip together. Spread over pastry. Mix chocolate pudding with milk; spread over cream cheese layer. Top with remaining Cool Whip; refrigerate. (Buy a bowl of Cool Whip and use according to recipe.)
Combine all ingredients (except muffins) to make a spread. Cut muffins in half and spread with shrimp mixture. Put in freezer for 6 to 8 minutes, then cut into quarters or desired size. You may refreeze. Bake at 400° for 10 minutes.
Slice tomatoes and sprinkle top of each half with the basic Italian coating of cheese, salt, pepper, oregano and basil to taste. Pour drawn butter over each tomato half. Sprinkle top with paprika. Run under broiler until lightly brown and bubbly.
Mix all ingredients, except walnuts. Place in bowl, then top with nuts. Serves 6.
Soak bread in water and gently squeeze dry; add to ground sirloin. Add in eggs, grated Parmesan and salt, pepper (to taste), nutmeg and parsley. Mix thoroughly
Dip chicken in beaten eggs, then in bread crumbs. Brown in oil or in a 350° oven for about 1/2 hour. Arrange in baking dish and sprinkle with 6 ounces Mozzarella cheese and grated Parmesan cheese. Pour spaghetti sauce over all and sprinkle with remaining 2 ounces of Mozzarella cheese. Bake, uncovered, for about 1 hour at 350° or until done. Serve with your favorite pasta.
Marinate overnight covered. Cook at 350° for 1 1/2 hours. Cook uncovered.