HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients in mixing bowl. In small bowl, beat eggs with fork. Add milk and butter. Mix well with dry ingredients. Bake in slow oven (275°) for 2 hours. Serve with whipping cream.
Line 15 X 10 X 1 inch cookie sheet with aluminum foil. Spray well with non-stick cooking spray. Place crackers in a single layer on sheet. (Cover entire sheet with no holes.) In a small saucepan, melt butter over medium heat. Add sugar; bring to a boil stirring constantly. Boil for 2 minutes. Pour evenly over crackers. Bake at 350 for 10-12 minutes or until browned. Immediately after removing from oven, sprinkle chocolate chips over crackers. Spread melted chocolate into even layer over crackers. Sprinkle nuts over the top while chocolate is still melted. After allowing to cool completely, you should be able to pick up the candy in one piece. Remove foil and into 1 to 2 inch pieces.
Mix all dry ingredients in bowl; add eggs already beaten. Mix well with mixer for 2 minutes. Pour into greased and floured pan. Bake 45 minutes at 350°. Ice with cream cheese icing.
Wash potatoes; remove eyes. Mix all ingredients in blender until smooth. Fry on oiled skillet until brown. Serve with applesauce with cinnamon added.
Steam vegetables until thawed. Add water chestnuts, cheese, mayonnaise and onion. Mix well. Pour in casserole dish. Mix crackers and margarine. Pour over top of casserole. Bake at 350° for 20 to 25 minutes, until top is brown.
Brown sausage, pepper, celery and onion; drain well. Mix with other ingredients, saving some of the cheese to sprinkle on top. Bake at 350° for 35 minutes.
Puree tomatoes in blender. Combine puree with can of tomato sauce and 1/2 can of water. Bring to a boil. Add remaining ingredients, lower heat and simmer on low for 4 hours.
Beat egg yolks until light and gradually add next 6 ingredients. Beat the 6 egg whites until stiff and fold into first mixture. Place batter in greased 9 x 13-inch pan and bake 40 minutes at 350°. Take from oven while hot (it will look like it flopped). Break up into pieces in a bowl. When cold, place pieces on a large cake plate alternating with layers of whipped cream. Form into a mound shape and cover with whipped cream. Decorate with cherry halves. Place in refrigerator 1 to 2 hours before serving.
Preheat oven to 350°. Cream shortening and lightly packed brown sugar; add beaten egg and beat well. Blend or sift together flour, baking powder and salt. Combine milk and syrup from red maraschino cherries. Add dry ingredients to creamed mixture alternating with milk mixture. Combine after each addition but do not beat. Carefully fold in drained, quartered red maraschino cherries, and chopped walnuts. Pour into a greased 9 x 5-inch loaf pan. Let stand 20 minutes. Bake in a preheated 350° oven for 55 to 65 minutes.
Boil chicken for about 15 to 20 minutes. Remove from water; mix butter with salt, paprika and garlic. Brush chicken with this mixture using about half of it. Put chicken on grill. Grill chicken turning once. Keep basting chicken with rest of mixture. When chicken is about done, brush on barbecue sauce.
Heat one inch of salt water (1/2 teaspoon to every cup water) to boiling. Add potatoes. Heat to boiling. Cook 20 to 25 minutes or until tender. Drain and cool. Fry bacon until crisp. Drain bacon on paper towels. Cook onion in bacon fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly until mixture is bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil one minute, then remove from heat. Crumble bacon into mixture. Toss into potatoes until coated.
Mix ingredients and put in buttered casserole dish. Set in pan with hot water. Bake at 325° for one hour.
Brown meat with diced onion, celery and bell pepper. Add gravy and soup. Mix. In deep casserole, put potatoes on bottom; spread meat mixture on top; sprinkle with cheese; bake at 350° until cheese melts or until hot! Cut in squares and serve with salad and veggies.
Mix all ingredients and pour into hot greased cast-iron skillet. Bake at 400° for 20 to 30 minutes or until toothpick in center comes out clean.
Cook and drain spaghetti. Add butter, eggs, and 1/3 cup Parmesan cheese. Mix well. Place on sides and bottom of 10-inch pie pan. Spoon cottage cheese over spaghetti. Add hamburger to spaghetti sauce and pour into shell. Sprinkle with Mozzarella and Parmesan cheese. Cover with foil; bake 1 hour at 350°. Remove foil and bake additional 5 to 10 minutes. Let stand 10 minutes before cutting.
Mix well. Drop by teaspoonful. Bake at 350° for 10 to 12 minutes. (I usually double the recipe.)
Slice celery into pieces about 1/4-inch thick. Add olives, onion, salt, pepper, oregano, oil and vinegar. Mix well and allow to chill about 2 to 3 hours before serving.
Cut and cube 4 bread slices in greased 9 x 13-inch pan. Mix chicken, pepper, celery, mayo, onion, salt and pepper and spread over bread cubes. Lay other bread cubes or slices on top. Beat egg and milk together and pour over mixture. Chill overnight in fridge.
Saute onion, celery, carrots and garlic in oil in medium saucepan. Remove from heat. Stir in dry milk, flour and pepper. Drain clams; reserve juice. Add water to juice to make 2 1/2 cups. Gradually add juice mixture to flour mixture in saucepan. Return to heat. Cook, stirring constantly, until mixture just comes to a boil and thickens. Stir in clams, cheese, mustard and hot pepper sauce. Cook, stirring constantly, until cheese melts. Keep warm.
In bottom of 9 x 13 pan, spray with cooking spray. Will not stick if you use this. Spread the coconut in pan, then spread the pecans on the coconut. Mix cake mix by directions on the package and spread over the pecans. Mix cream cheese, oleo and sugar; mix until smooth and creamy. Add this over cake mix as best you can; it will be stiff. Bake at 350° until tests done, but do not overcook. This is rich and delicious.
Stir together flour, baking powder and salt. Cut in shortening until mixture resembles cornmeal. Gradually add water, stirring with fork. Dough will be crumbly. Turn out on a floured surface; knead until smooth and form into ball. Divide in half. Let dough stand 10 minutes. Roll each half into 12 1/2 x 10-inch rectangle. Cut into 2 1/2-inch squares. Do not roll or repatch! Fry each in deep fryer until golden brown.
Mix ingredients in order given, except powdered sugar. Bake in cake pan at 350° for 35 minutes. Cut into bars; shake in powdered sugar.
Place toast on cookie sheet or in shallow baking pan. Spread with tuna. Top with onion and egg. Combine remaining ingredients and pour over open-faced sandwiches. Broil until hot. Makes 4 servings.
Heat oven to 350°. In a mixer bowl, put egg whites. Be careful there is no yolk in egg whites; this will prevent the whites from beating into stiff peaks. Beat egg whites on high speed until foamy. Gradually add sugar, cream of tartar, salt and vanilla. Continue to beat on high speed until whites stand in peaks. Spread on top of pie filling. Be sure to seal crust edge with meringue to prevent shrinkage. Bake until meringue is lightly brown (watch closely), 5 to 10 minutes. Cool pie on wire rack. Makes meringue for 1 (9-inch) pie.
Crush crackers. Beat egg whites very stiff. Mix well and fold in pecans. Put in 9-inch greased pan. Bake for 25 to 30 minutes in a 350° oven on top shelf. Let cool and top with whipped cream. Let stand in refrigerator 3 hours before serving. (Makes its own crust).
Cook pasta according to package directions; slice pepperoni into halves or strips. In large glass or plastic bowl, combine pasta, pepperoni, artichoke hearts, olives and green onion; add salad dressing, tossing to coat all ingredients.
Mix all ingredients together and bake at 350° for 25 to 30 minutes. Stir and bake an additional 25 to 30 minutes.
Mix green chiles, soup and cup of milk together. Line corn chips in a 13 x 9-inch baking pan. Pour mixture over corn chips. Sprinkle shredded cheese over mixture. Bake at 350° for 30 minutes.
Mix first 5 ingredients together; roll into small balls. Chill. Melt paraffin. Add chocolate chips, stirring until chips melt. Dip balls into chocolate mixture. Place on a plate. Cool. Makes 75 to 80 pieces.
In large saucepan, cook and stir meat until brown. Drain off fat. Cook and stir chopped onion with meat until onion is tender. Stir in carrots, celery, potatoes, salt, bottled brown sauce (Worcestershire sauce) and rest of the ingredients. Heat to boiling. Reduce heat; cover and simmer for 20 minutes. Makes 6 servings.
Toss noodles with butter. Place noodles in buttered 9 x 13-inch pan. Layer sauerkraut, corned beef and tomatoes. Dot with salad dressing; sprinkle cheese and top with crumbs and caraway seed. Bake at 350° for 40 minutes, covered. Uncover and bake for 10 to 15 minutes. Makes 8 to 10 servings.
Shuck corn. Remove corn silk and wash each ear of corn. Cut kernels off the corn, using the down stroke of a sharp knife to remove. Then cut close to the cob again with knife's sharp edge. (This is referred to as cream-style cutting.) Scrape juice out of the corn by passing the knife once more over the cob.
Put rice in bottom of casserole dish. Mix soups, melted butter, sherry and almonds. Pour half into rice until moistened. Place chicken in rice and add rest of liquid on top. Sprinkle Parmesan cheese on top of that, then sprinkle with paprika. Bake at 275° for 2 1/2 to 3 hours.
Drain dill pickles. Slice thin and return to jar. Bring vinegar and sugar to a hard boil and pour over sliced dills in jar. Let stand until cool. Refrigerate. Best tasting sweet pickles you ever "worked hard for."
Cover with 1 cup shredded Cheddar cheese. Serve with tortilla chips.
Combine sugar, water and corn syrup in saucepan. Stir continuously until sugar is dissolved. Lower heat. Cook without stirring until 300°. Remove from heat. Add food coloring and cinnamon oil. Pour on buttered cooking sheet. Cool completely. Crack into pieces. Roll in powdered sugar.
Combine cake mix, 1/2 cup margarine and 1 egg in bowl; mix well. Stir in pecans. Press into 9 x 13-inch baking dish. Combine 2 eggs, cream cheese, remaining 1/2 cup margarine and confectioners sugar in bowl; mix until smooth. Spoon evenly into prepared dish. Bake at 350° for 45 minutes or until golden brown. Yield: 15 servings.
Cream butter and sugar. Add eggs. Add vanilla and chocolate. Blend until thick. Pour into unbaked pie shell. Cool. Top with whipped cream. Chill.
Dissolve yeast in warm water. Add remaining ingredients. Leave dough sticky (slightly), rather than dry, even if it means using less flour. Lift dough out of bowl and put a few drops of oil in bowl. Return the dough and turn it around in the oil and then right side up so oil is on the top. Cover with a dish towel and let rise until double in size.
Brown chops. Put aside. Place 1 cup rice in greased casserole with dry onion soup mix. Add 2 to 2 1/2 cups of water. Place chops on top. Place green pepper ring on each chop. Fill ring with chili sauce. Bake, covered, for 1 hour at 300°.
Mix all ingredients in order. Heat butter in large skillet or griddle. Pour 1/4 cup batter into skillet; cook until light brown. Flip; cook second side. Serve immediately. Makes about 10 pancakes. Total cooking time: 5 minutes.
Peel potatoes. Mix margarine and flour. Add milk and sliced potatoes in greased pan. Chop half the onions over the potatoes. Add the rest of the potatoes and onions. Sprinkle with salt and pepper. Pour mixture of margarine, flour and milk over potatoes. Cook in medium hot oven at 350° for 1 hour or until brown.
Spread rolls very flat, pressing seams together on cookie sheet. Bake according to directions on container until brown; cool. Cream cream cheese with Ranch style dressing. Spread over dough. Add your cut vegetables and sprinkle over the cheese spread. Serve immediately. Yum! Yum!
Prepare a 9-inch cake pan by placing parchment paper in the bottom (cut to fit) and then buttering and flouring pan. In a saucepan, gently heat eggs with sugar until lukewarm (be very careful not to overheat as eggs will "scramble"). In a separate saucepan, melt bittersweet chocolate with unsalted butter. Combine egg mixture with butter by first folding 1/4 of the egg into the chocolate, then folding the additional chocolate into the egg mixture. Add flour until just combined. Pour into pan. Bake at 425° for 15 minutes. Refrigerate overnight or freeze for two hours. Remove from refrigerator or freezer about 15 minutes before serving. Serve in small wedges with raspberry sauce (pureed raspberries either plain or with lemon and a bit of sugar) and a dollop of unsweetened whipped cream. Serves 8 to 10 polite people or 6 chocoholics.
Mix together. Roll into balls. Bake at 400° for 10 to 15 minutes or until brown.
Wash potatoes and cut into large pieces (don't peel). Place in a large Ziploc bag. Add cooking oil and Lipton soup. Shake. Pour into baking dish and bake at 350° for 30 minutes. Stir occasionally. Serve hot! Delicious!
In saucepan, combine milk, rice, sugar and salt. Bring to a boil. Cook until rice is tender, about 25 minutes. Add the eggs and cook an additional 3 minutes. Add cream and vanilla.
Mix all ingredients together in a glass bowl. (Do not use metal when working with peppers because acid bleaches aluminum or tin from the pans.) Place in refrigerator for several hours. Stir occasionally in order to coat all vegetables. Serve with corn chips. Especially good with blue corn chips.
Melt butter in skillet. Add mushrooms and onions. Cook until onions are tender. Remove from heat. Brown ground beef; drain. Add 1 1/2 cups water, bouillon cubes, ketchup and garlic salt. Cook over low heat and simmer for 15 minutes. Mix 1/4 cup water and flour; mix well. Stir into meat mixture. Will thicken fast. If too thick, add a little water. Add mushrooms and onions. Heat to a boil, stirring constantly. Stir in sour cream and heat thoroughly. Serve over egg noodles.
In a saucepan, combine pineapple and sugar. Bring to a boil and boil for 3 minutes. Add jello; stir until dissolved. Add cream cheese; stir. Cool. Fold in apples, nuts, celery and Cool Whip. Pour into a 9-inch square baking pan. Chill until firm. Cut into squares.
Cream together brown sugar, shortening and egg. Sift together salt, soda and flour. Add the two mixes together with 1/2 cup milk and 1 teaspoon vanilla. Drop by teaspoonfuls on a cookie sheet and bake 12 minutes at 350°. Remove promptly when done. Makes 3 to 4 dozen.
Cook roast, uncovered, in 325° oven for 1 1/2 to 2 hours; do not overcook or meat will be tough. Chill roast at least 2 hours. Save pan juices, skimming fat. Combine pan juices, beef broth, water, garlic, oregano, red pepper and black pepper in 3-quart saucepan. Bring to a boil. Add thinly sliced roast and green peppers. Simmer 5 to 10 minutes. Serve on hot hoagie buns.
Combine dry ingredients. Make a well in the center of mix. Beat eggs and oil well and add to dry ingredients. Stir until moistened. Stir in strawberries, pecans and food coloring. Divide into 2 greased 8-inch loaf pans. Bake at 350° for 60 minutes. Leave in pan for 20 minutes. Remove, wrap and let stand overnight before slicing.
Saute onions and garlic in oil until transparent. Add tomatoes, basil and sugar (this is optional) and salt. Simmer 3 to 4 hours.
Chop cabbage, bell pepper and green onions, place in large bowl and refrigerate until ready to use.
Beat butter until smooth and creamy. Beat sugar in gradually until fluffy. Blend in chocolate and vanilla. Beat in eggs one at a time. Beat 3 minutes after each addition. Spread filling in a pie shell, chill 2 hours or until pie shell is firm. Spread Cool Whip over chilled filling. Sprinkle pecans over pie. Serve chilled.
Stir together cream cheese, shrimp, horseradish and Tabasco. Add salt and pepper to taste. Roll out puff pastry on a lightly floured surface into a 16 x 8-inch rectangle. Spread filling lengthwise over a 14 x 3-inch area in the center of pastry and transfer to a buttered baking sheet. Brush edges with milk. Fold the ends over filling and fold the long sides over the filling, overlapping them slightly. Brush top with remaining milk and sprinkle with cheese. Bake at 400° for 25 to 30 minutes. Cool, slice into strips or triangles. Serves 5 to 10 persons.
In the morning place cabbage which has been cut in half and stalks removed, in a pan of cold water.
Dissolve yeast in water. Add evaporated milk, sugar, shortening, salt and 2 cups flour. Beat until smooth. Stir in fruit and enough remaining flour to form a soft dough. Do not knead. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size, about 1 1/4 hours. Punch down. Turn onto a floured surface; knead 3 to 4 minutes. Pat evenly into a greased 10-inch tube pan. Cover and let rise in a warm place until nearly double in size, about 45 minutes. Bake at 375° for 30 to 35 minutes or until golden brown. Remove from pan to cool on a wire rack. Combine confectioners sugar, milk and vanilla; drizzle over bread. Garnish with candied fruit, if desired. Servings: 1.
Mix dry ingredients. Add liquid; mix and bake in 9 x 13-inch baking pan for 45 minutes at 325°.
Mix margarine, sugar, syrup and salt in a saucepan. Bring to a boil and cook 2 minutes. Remove from heat and add soda and vanilla. Stir well. Pour over popped corn, to which the nuts have been added. Mix well. Place in a large flat pan and bake at 200° for 1 hour. Stir every 15 minutes. When cool enough to handle, break into pieces.
Dissolve yeast in small amount of warm water and add remaining ingredients. Set to rise. When ready, roll out inch thick. Cut with biscuit cutter. Put small piece butter on one side and fold in halves. Put in pan 1 inch apart. Let rise. Bake at 400° until brown.
Boil lasagna noodles; drain. Brown meat; drain. Mix all ingredients in crock-pot; cook on low for 3 hours.
Roll crescent rolls onto cookie sheet or pizza pan. Flatten out into one large roll. Bake at 350° for 10 minutes or until lightly browned. Let cool. Spread dip of your choice onto dough. Place chopped vegetables on dip. Refrigerate at least 2 hours. Cut into squares or pizza slices.
Cream first 2 ingredients until fluffy, then add eggs. Add flour and lemon extract. Spread into greased 11 x 19-inch or larger pan. Cut surface of batter (prior to baking) into 1 1/2-inch squares. Take one tablespoonful of cherry pie filling into center of each square. Bake at 350° for 25 to 30 minutes, just until barely browned on edges. Do not overbake!
Lightly grease a 9 x 13-inch baking pan. Layer broccoli, bacon, onion and cheese in the baking pan. Combine the remaining ingredients and mix well. Pour mixture over the layers. Bake in a 400° oven for 35 to 40 minutes or until golden brown.
Pour into a 9 x 13-inch pan the pineapple and apple pie filling and shake ingredients down until even. Spread box of cake mix over this; sprinkle coconut and nuts over cake mix. Pour melted butter over all. Bake in oven at 350° for 50 to 60 minutes.
Saute onion, celery and garlic in oil until transparent. Add tomatoes, tomato puree and sausage (chunks). Simmer for 20 minutes. Remove bay leaves and serve.
Dissolve jello in water and set aside to set. Add 1/4 cup sugar, lemon juice, pineapple and salt to slightly beaten egg yolks. Cook over boiling water until consistency of custard. Add 1/4 cup sugar to stiffly beaten egg whites. Whip cream. When jello thickens beat with egg beater; add custard. Fold in egg whites and whipped cream. Cover bottom of 8 x 12-inch pan with crisp wafers or graham crackers. Save a tablespoon to sprinkle on top. Set several hours.
Combine all ingredients. Store in a tightly covered jar. Makes enough for 6 quarts.
Fry ground beef. Drain off fat. Dump beef into large saucepan. Add rest of ingredients. Bring to boil. Then simmer for 45 minutes. For deeper flavor, add more chili to taste. Fill tortillas as directed.
Mid and boil 1 minute and pour over, 3 cups oatmeal, 1 cup nuts, 1 cup coconut.
Cook noodles per package instructions. Heat half and half; do not boil. Add Parmesan. Stir frequently, allowing cheese to melt. Add salt, pepper and margarine. Mix with cooked noodles and enjoy. Great with salad and bread. Serves 6 and only takes 20 minutes to prepare.
Pour pineapple and juice into bowl. Add the mix. With a wire whisk, rotary beater or electric mixer at lowest speed, beat until well blended. Fold in whipped topping and nuts. Pudding will be soft-set and ready to eat in 5 minutes. Store in refrigerator. Makes 4 cups or 8 servings.
Boil the fryer with onions, celery, salt and pepper. Bone the chicken. Simmer the package of coconut with the cup of milk, then set aside to cool. Strain the coconut through cheesecloth. Saute onions and garlic in butter, then add curry, cayenne and ginger; cook 2 to 3 minutes. Add flour, coconut milk and chicken stock. Cook, stirring, until smooth and thick. Simmer 20 minutes. Stir in chicken and 1/2 cup half and half. Do not boil. Serve over hot rice with condiments: raisins, peanuts, mango chutney, pineapple chunks and coconut.
Combine tomato soup with brown sugar, Worcestershire sauce, onion, butter or oleo, vinegar and mustard. Simmer about 5 minutes. Pour over meat balls in pan. Bake at 350° for 30 minutes. Serve in chafing dish.
Brown ground beef with onion and add all other ingredients (except tortillas, cheese and tomato juice). Layer meat, tortillas and cheese in crock-pot. Pour tomato juice around edges. Cook on low for 4 to 6 hours.
Brush steak all over with Kitchen Bouquet. Heat oil in skillet; brown steak on both sides using moderate heat. Combine and add remaining ingredients. Cook, covered, over low heat until tender, about 1 1/2 hours.
Mix all ingredients together and bake in 2 greased coffee cans for 1 hour at 350°.
Blend all ingredients together. Roll in nuts or nuts can be added to dip. Refrigerate.
Mix cabbage, carrots, green pepper and onion. Sprinkle with 1/2 cup cold water. Chill. Soften gelatin in remaining 1/4 cup cold water. Mix sugar, vinegar, celery seed, salt and pepper in saucepan. Bring to boil. Stir in gelatin. Cool until thick. Beat well and add oil. Drain vegetables. Pour dressing over top. Mix well. Store in refrigerator. Stir before serving.
Boil water and add to jello. Stir until jello is dissolved. Add cranberry sauce and cherry pie filling. Whip with wire whip until foamy on top. Chill until set.
Grease a 9-inch square pan. Bake at 350° for 30 minutes. Mix all ingredients until smooth. When cool, frost with chocolate coffee icing.
Arrange evenly in greased, 2-quart baking dish, potatoes and 1 tablespoon cut-up onion, sprinkled with 1 teaspoon salt, 1/8 teaspoon pepper and parsley flakes.
Beat milk and mayonnaise. Season chicken with seasonings. Dip fryer in milk mixture, then in crumbs. Place in pan. Bake at 350° for about 1 to 1 1/2 hours or until done.
Combine first 4 ingredients; stir in vanilla, raisins and coconut. Place in buttered casserole dish.
Place peas, onion, water and salt in a large saucepan. Cover; bring to a boil. Reduce heat and simmer 30 minutes. Add rice and continue simmering until rice is tender, 20 to 25 minutes. Stir occasionally. Cook bacon; remove from skillet. Combine pea mixture, barbecue sauce, half of bacon, pepper and bacon drippings. Place in greased 2-quart casserole. Top with remaining bacon. Bake in moderate oven approximately 350° for 30 minutes. Makes 8 large Texas servings.
Rinse beans, put in saucepan and cover with 2 cups cold water. Add bay leaf and 2 cloves garlic. Bring to a boil over high heat and reduce to simmer. Cook until tender, about 45 minutes. Remove pot from heat.
Boil sugar, Karo syrup and water together until it spins a thread (232° on candy thermometer). Add peanuts; stir continuously. Cook until it turns brownish gold (300°). Take off heat; add butter, salt and soda. Stir well. Pour onto greased pans or plates to cool. When cool, crack and store in airtight containers.
Mix well, then make in any shape you desire and fry in real hot fat or butter until brown. Eat while hot.
Saute sausage; drain. Beat eggs with milk and salt. Layer bread cubes, sausage and cheese in dish. Pour egg mixture on top. Refrigerate overnight. Bake at 350° for 45 minutes.