HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Bake at 350° for 20 minutes. Let cool slightly before cutting into squares.
Cook the cornstarch and milk until thick, stirring constantly. Cool. Beat the butter until creamy. Add sugar and vanilla. The mixture will be grainy until you add the cornstarch mixture. Add the cornstarch mixture; beat until smooth and fluffy.
Bring broth to boil in kettle. Add bay leaf, salt and lentils or peas. Cover; simmer gently for 30 minutes. Add remaining ingredients; stir to mix well. Cook for 5 minutes, or until lentils or peas are tender. Serves 4.
Unroll crescent rolls on pan and bake at 375° for 10 minutes. Gently press, if puffy. Let cool. Stir together and then spread on crust the cream cheese, salad dressing, sour cream and Hidden Valley Ranch dressing.
Roll dough in rectangle. Spread mixture on dough. Put cheese over mixture, then pepperoni. Roll up like jelly roll. Brush with beaten egg white. Bake at 350° for 35 minutes or until golden brown.
Mix Kool-Aid, sugar, water, lemonade and pineapple together in gallon jug. Freeze it. When ready to use, mix with the ginger ale.
Mix all ingredients with mayonnaise. Serve immediately. Makes 6 to 8 servings.
Break cauliflower in small pieces. Use broccoli tips. Chop onion and celery.
Spread potatoes evenly in a lightly greased 10 x 6 x 2-inch baking dish. Top with sour cream; sprinkle with bacon and green onions. Top with cheese. Bake potatoes at 300° for 30 minutes. Yield: 6 servings.
Take all ingredients and put in blender until mixed well. Pour over chicken. Marinate for 24 hours. Barbecue or bake until done.
Combine all ingredients except Cheddar cheese. Put mixture in baking dish. Sprinkle with cheese and paprika. Bake at 325° for 30 minutes.
Brown onion and celery in hot fat. Add meat, seasonings and gravy. You may stretch gravy with canned gravy or bouillon. Cover and simmer for 1 hour. Serve in ring of cooked rice.
Cut bananas in half lengthwise. Sprinkle sugar and cinnamon over bananas. Wrap each banana slice in lumpia wrapper, sealing edges with water. Deep fry until golden brown.
Cook rice as directed. Drain, put in bottom of 2-quart casserole. Brown onion, pepper and mushrooms in butter until soft. Add to rice. Mix in seafood and cover with cream sauce, sherry, herbs and pimento. Bake at 375° for 20 to 30 minutes, until thoroughly heated. Serves 6 to 8.
Mix cottage cheese or Ricotta, eggs, Parmesan and 2 cups Mozzarella cheese. Mix browned and drained ground beef or chicken with Prego sauce.
Dissolve yeast in 1/4 cup lukewarm milk. Add other ingredients and just enough milk to make a dough. Roll out thin and cut in squares. Let rise slightly. Fry in deep fat. Serve with honey.
Dissolve yeast in water. Mix flour and sugar. Cut in Crisco. Mix water and flour mixture. Roll into "biscuits" and using dry flour make it kneadable. Place on greased 9 x 13-inch baking pan and brush with melted butter. Allow to rise about 1 1/2 to 2 hours. Bake at 350° to 400° until done.
Cream together oleo, sugars, eggs and vanilla. Sift flour, salt, baking soda and baking powder together. Add to the creamed mixture; mix well. Add oats, Rice Krispies, coconut and nuts. Drop by tablespoonfuls onto a cookie sheet and bake at 375° for 10 minutes.
Trim meat and cut into strips. Brown and season with salt. Push meat over and add onion. Cook and stir until tender. Stir in broth, soy sauce, garlic and red pepper. Cover and simmer 20 minutes or until meat is tender. Add green peppers. Cover and simmer 10 minutes.
Mix first four ingredients well and pack into buttered 9-inch square pan. Bake 8 to 10 minutes at 350°, then cool.
Blend all ingredients. When mixed smooth, add 8 ounces chocolate chips (miniature works best). Cook for 1 hour at 350° in a Bundt dish.
Mix together and bake at 350° about 30 minutes or until done. Then top with grated cheese.
Sift together flour, salt, baking powder and sugar. Add berries and nuts. Combine eggs, milk and oil; stir in just until moistened. Pour into wax paper lined 9 x 5 x 3-inch loaf pan. Let stand 20 minutes. Preheat oven to 350°. Bake loaf one hour or until done.
Brown chops quickly on both sides in skillet. Put in casserole. Saute onion in butter for 5 minutes. Blend in flour and seasonings. Gradually stir in milk and cook, stirring constantly, until thickened. Add mushrooms. Pour over chops. Cover and bake in preheated moderate oven at 350° for 1 hour or until chops are tender. Top with apricot halves. Serve with rice. Makes 4 servings.
Heat 1 1/2 teaspoons oil in a skillet and saut the chicken until lightly browned on both sides, about 5 minutes. Remove from the skillet and keep hot. Heat the other 1 1/2 teaspoons oil in the same skillet used for the chicken (do not wash out in between; you want that great chicken flavor in the bottom of the pan). Add the leeks and cook, stirring for 2 minutes. Add the sliced mushrooms and cook for 5 minutes more. Add brandy and cook for 2 minutes. Transfer this to a mixing bowl. Whisk chicken broth with flour and add to the same skillet. Cook, whisking until slightly thickened, about 3 minutes. Return mushroom mixture, chicken and juices to skillet. Reduce heat and simmer until chicken is cooked through, about 4 minutes. Serves 4.
Cook asparagus spears and cauliflowerets. Marinate asparagus, cauliflowerets, cucumber, olives, tomatoes and mushrooms in dressing for several hours; drain. Arrange marinated vegetables on platter. Arrange cheese triangles and rolled salami next to marinated vegetables. Serve on a lettuce lined platter. A great marinated salad. Makes 6 servings.
In large pot, brown ribs. Add onion, cooking for a few minutes. Add tomato sauce; mix and let cook, covered, for about 15 to 20 minutes. If using fresh string beans, you can add them now, cover and let cook until meat and string beans are tender, about an hour, stirring occasionally. If using canned string beans, add 1/2 hour or so before done. Salt and pepper to taste. Serve with Italian bread for dunking.
Put all ingredients into container except rice. Cover. Blend for 20 seconds (puree). Add to rice and mix. Turn into well-greased 1 1/2-quart ring mold. Place mold in pan containing 1-inch warm water. Bake in preheated 350° oven for 1 1/4 hours. Cool 5 minutes; turn mold out. Fill with creamed vegetables.
Mix powdered sugar and cracker crumbs. Heat margarine and peanut butter over low heat until melted; stir into crumb mixture. Shape into 1-inch balls. Heat chocolate chips with 1 tablespoon shortening. Dip balls into chocolate with tongs until coated. Refrigerate until firm.
In saucepan, cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and oil. Mix well. Blend in baking soda and flour. Stir in cinnamon, nutmeg and vanilla. Pour into a greased 8 x 8-inch baking pan. Bake at 350° for 25 minutes or until cake tests done.
Cut sausage in bite sizes. Brown in a little oil. Add onions and peppers. Add tomatoes, then add some ketchup (guess the amount; this seems to sweeten it some). While all this is simmering, cook noodles and add to sausage mixture and heat through.
Cook spinach in 1/4 cup water until done (do not salt). Add other ingredients and heat thoroughly.
Cream shortening. Add sugar and salt. Blend until light. Dissolve yeast in water and add to lukewarm milk. Add half the flour and beat until smooth. Add sugar and shortening, then add eggs, beating after each addition. Add flavoring and enough flour to make a soft dough. Knead until smooth. Let raise until double in bulk or about 10 minutes. Punch down in the middle and add you favorite filling. Bake 20 to 25 minutes at 375°.
Cook noodles and drain. Chop all vegetables into bite-size pieces. Mix noodles and veggies. Add dressing to salad. Mix well. Top with cheese. Refrigerate. Serve.
Put yeast and 1 tbsp of the sugar in the water. Cream butter and sugar in large bowl. Add egg and yeast mixture to creamed mixture. Stir in flour until well mixed. Put in an airtight bowl; keep in refrigerator (will keep 2-3 days). To bake, preheat oven to 350 degrees. Spoon mixture into mini muffin pans, filling level. Bake for 15-20 minutes or until golden brown.
Melt together peanut butter and shortening in 2 1/2-quart saucepan over low heat; add candies. Cook over very low heat, stirring constantly with metal spoon and pressing candies with back of spoon to break up. Chocolate will be almost melted and pieces of color coating will remain. Remove from heat; add corn flakes, mixing until thoroughly coated. Drop by rounded 1/2 teaspoonfuls onto greased cookie sheet. Press one or two additional candies into mixture, if desired. Let stand until set, about 30 minutes.
Combine first 3 ingredients. Boil for 8 minutes, stirring so it will not scorch. Pour mixture over pecans. Add marshmallows and chocolate chips. Beat with mixer until creamy. Pour into large greased Pyrex dish.
Preheat oven to 375°. Set aside 2 cups of Doritos. Crumble the remaining Doritos with your hands into a large mixing bowl. Add onion, chili, enchilada sauce, tomato sauce, and 1 1/2 cups cheddar cheese to the crumbled Doritos. Stir. Place mixture into 9 x 13 inch oven proof casserole dish. Bake 20 minutes. Remove from oven.
Cook and cool macaroni. Add egg, beaten and cheese, cut up. Mix, then pat in 10-inch pie shell. Bake at 450° for 10 minutes. Take out and cool. Brown hamburger and add Sloppy Joe mix, chopped tomatoes and frozen peas. Put in macaroni pie shell and top with 2 slices of cheese. Bake at 450° until bubbly.
Combine and whisk mustard, sesame oil, rice vinegar, soy sauce, pepper, honey, olive oil, Dijon mustard and salt. Set aside. Toss spinach, oranges, onion and almonds. Combine just before serving.
Add boiling water to oatmeal; let stand 20 minutes. Cream the shortening with sugar. Add eggs one at a time. Mix in the rest of the ingredients. Bake at 350° for 30 minutes.
In large bowl beat milk and pudding mix with wire whisk until well blended, 1 to 2 minutes. Stir in banana slices, marshmallows and graham snacks. Spoon evenly into dessert dishes. Top each with whipped topping. Cover with plastic wrap and refrigerate until ready to serve. Before serving, garnish with a cherry, colored sprinkles and a graham snack.
Cream Crisco and sugar. Add vanilla, salt and nuts; mix well. Add sifted flour last. Shape into balls and bake in 350° oven for 14 to 17 minutes. While warm, shake in a sack of powdered sugar.
Mix ingredients together and stir in sour cream last. Place in pie plate. Top with walnuts. Bake in oven at 350° or in microwave on High for 2 to 3 minutes, until bubbly. Serve on party crackers, Wheat Thins, etc. Recipe can be frozen; extend cooking time.
Saute onion and pepper in fat. Add tomatoes, water and seasoning. Bring to a boil; stir in rice, cover and cook over low heat about 30 minutes.
Melt butter and add the flour. Add milk gradually and bring to boiling point. Stirring constantly, add corn, sugar, salt and pepper. Remove from heat and add beaten eggs. Pour into a greased baking dish and sprinkle with buttered crumbs. Bake at 350° for 35 minutes or until corn is firm. Serves 4.
Brown ground beef, onion and garlic in 1 tablespoon oil. Cook spinach according to package directions; drain well and save liquid. Add water to spinach liquid to equal 1 cup. Add spinach liquid and spaghetti sauce along with tomato paste; salt and pepper to ground beef mixture. Combine and simmer 10 minutes. Combine spinach, macaroni, cheese, bread crumbs, egg and oil. Spread macaroni mixture in 13 x 9 pan. Cover with sauce. Bake at 350° for 30 minutes. Let stand 10 minutes. Then serve.
Beat eggs well. Add sugar and vanilla. Add part of the Carnation milk and pudding mix. Blend well. Add remainder of Carnation milk, salt and enough milk to fill to the fill line of a 1-gallon freezer.
Mix all ingredients and chill. This is a small recipe and should be doubled if you're expecting company.
Wash okra and drain. Cut into 1/2-inch pieces; coat with flour. Salt okra before cooking. Beat egg whites until stiff peaks form. Fold in okra. Stir in bread crumbs. Deep fry in hot oil until golden brown. Drain on paper towels.
Grease casserole dish lightly. Drain and chop artichoke hearts. Mix all ingredients. Bake 20 minutes at 350°. For parties, double recipe. Serve with crackers.
Put syrup, sugar and water together. Bring to a soft ball tested in water. Beat egg whites stiff and pour hot syrup over them. Add margarine and vanilla. Add coconut to syrup mixture and mix well to stick together (firmly). Chill in refrigerator. Shape into any size mounds you desire. Chill for a few hours and coat with chocolate candy coating.
Mix oil, sugar, and eggs. Mix flour and soda and mix to first mixture. Add bananas and nuts. Put in loaf pan that has been greased or sprayed with nonstick cooking spray (Pam). Bake at 350° to 400° for 30 to 40 minutes.
Preheat oven to 350°. Melt butter in 13 x 9-inch pan. Add cracker crumbs and top with remaining ingredients. Bake 25 to 30 minutes or until brown. Cut into bars.
Drain pineapple, reserving juice. Combine pudding mix and pineapple juice. Set aside. Arrange pineapple slices in bottom of a 13 x 9-inch pan. Place walnut or cherry half in center of each. Pour pudding mixture over pineapple. Sprinkle with brown sugar. Combine cake mix, instant pudding, eggs, water and oil in large mixer bowl. Blend. Beat at medium speed of electric mixer for 4 minutes. Pour over pineapple mixture in pan. Bake at 350° for 55 to 60 minutes or until cake tester inserted in center comes out clean and cake begins to pull from sides of pan. Cool in pan 5 minutes. Invert onto serving platter and let stand 1 minute. Then remove from pan.
Combine first 3 ingredients in container of an electric blender; process until smooth, stopping once to scrape down sides. Spoon evenly into glasses. Garnish, if desired. Serve immediately. Yield: 2 servings.
Combine first 7 ingredients in a large container. Combine sugar, vinegar, oil, celery seed, salt and pepper. Pour over vegetables and marinate overnight or at least 4 hours.
Place slice of ham in shallow baking pan. Broil 15 minutes or until brown. Remove pan; turn ham and spread uncooked side with mixture of mustard and honey. Replace under low broiler heat for 10 minutes, watching closely so that it does not burn. Makes 4 servings.
Salt and pepper fish. Combine margarine and lemon juice. Dip fish in butter mixture, then roll in crushed crackers. Place on a foil-lined baking pan. Bake at 400° for 30 to 40 minutes, depending on size of fish.
In skillet, brown ground beef and onion. Drain off fat. Add remaining ingredients. Simmer for 15 minutes, stirring occasionally. Serve on hamburger buns.
Mix squash, pepper, onion, margarine, eggs, salt, milk, cheese and 1 cup herb stuffing. Sprinkle top with additional 1/2 cup herb stuffing. Bake 40 minutes at 375°. Serves 10.
Brown chicken in 1 tablespoon oil. Add soup, water and vegetable combo. Heat to a boil. Cover and cook over low heat for 5 minutes.
Combine all ingredients, except shrimp and sliced lemons, in Dutch oven or large saucepan. Bring to a gentle boil, stirring frequently; reduce to simmer after 1 minute. Simmer about 20 minutes. Pour a small amount of sauce in bottom of a casserole (to cover bottom), then make layers of shrimp alternating with lemon slices. Pour sauce over all. Bake at 375° for about 20 minutes, depending on size of shrimp. Stir halfway through to ensure all shrimp are cooking. Be sure to serve with fresh French bread for sopping up this delicious hot sauce.
Mix cream cheese and sugar until well blended. Add remaining ingredients. Pour into pyrex dish and freeze. Take from freezer one hour before serving. Can be refrozen.
Heat orange juice to boiling. Mix well orange and apricot Jell-O. Add buttermilk. Chill until consistency of beaten eggs. Add Cool Whip. Pour into container. May sprinkle with nuts or cherries, if desired.
Wash and drain mushrooms; separate stems and caps. Finely chop enough stems to make 1 cup. Cook stuffing to package directions. Add the cup of stems to boiling water. When stuffing is finished, stuff caps. Arrange mushrooms in a 15 x 10 x 1-inch buttered pan. Bake in a 425° oven for 8 to 10 minutes, or until heated through.
Drain pineapple; mix juice with pudding. Add pineapple, marshmallows, nuts and coconut. Fold in Cool Whip. Top with maraschino cherries. Chill.
Put yeast into warm water. Add sugar; melt margarine. Add all ingredients together into large bowl. Mix very well. Cover with cloth. Let rise 1 hour or until doubled. Make out about 36 medium rolls or 2 loaves. Let rise again, approximately 1 hour. Bake at 400° for 25 minutes or less.
Fill breast cavity with celery or onions. Place so that breast is covering the vegetables. Spray with Baker's Joy. Sprinkle heavily with paprika so that it is well covered. Sprinkle with garlic salt. Bake about 4 hours at 325°.
Combine mushroom soup, sour cream, water and dillweed in a small bowl; blend well. Alternate layers of potatoes and soup mixture in lightly greased 2-quart casserole. Cover; bake at 375° for 45 minutes. Sprinkle pork chops with salt and pepper. Brown on both sides in small amount of oil in large skillet. Drain on paper towel. Place pork chops on top of potatoes. Cover and bake an additional 30 minutes. Garnish with parsley if desired. Makes 4 servings.
Combine all ingredients in blender for about 30 seconds or until mixture froths. Serves 2.
Preheat oven to 325°. Cream together oleo and sugar. Add to melted chocolate and beat well. Add eggs, one at a time, and beat after each one. Dissolve the soda in the buttermilk. Add the buttermilk solution alternately with the flour, vanilla and the pecans. Bake in a greased and floured tube pan for 1 hour and 15 minutes.
Toss together 6 cups brown sugar and 3/4 cup browns sugar. Mix flour, 1/3 cup brown sugar, oats, butter and cinnamon with a fork. Sprinkle mixture over apples. Microwave for 9 to 12 minutes on High in a 3-quart Tupperware casserole.
Layer 1/2 and repeat in order given in a glass bowl or individual glass bowls. Make the day before and refrigerate.
Heat oven to 325°. Grease lightly and flour a 10-inch tube pan. Empty mix into large mixing bowl. Blend in Wesson oil, apricot nectar, eggs and lemon juice. Beat at high speed 4 minutes. Bake 30 to 35 minutes.
Melt the first 3 ingredients in a 200° oven. Add the cocktail peanuts; stir altogether. Put on wax paper by teaspoons. Makes about 175. Let set. Pack in containers with wax paper in between layers.
Brown meat and onion. Simmer tomatoes, chilies and sauce. Line casserole dish with chips. Layer meat, sauce, beans; meat, sauce beans. Top with Cheddar cheese. Bake at 375° for 20 to 25 minutes.
Heat butter or margarine, milk and sugar to boil. Boil 1 minute. Stir in oatmeal, cocoa and raisins, etc. Drop by tablespoons onto waxed paper. Makes 3 dozen.
Mix milk and lemon juice. Stir in whole cranberry sauce, nuts and pineapple. Mix in Cool Whip. Pour into bowl and freeze. Take out of freezer 30 minutes before serving time.
Brown meat and drain. Add spaghetti sauce and water; blend well. Simmer 5 minutes. In medium bowl, combine Ricotta cheese, chives, oregano, and egg; mix well. In bottom of 9 x 13-inch pan, spread 1 1/2 cups sauce, top with half of lasagne noodles, half of Ricotta, top with half of the Mozzarella. Repeat layers. Top with remaining meat sauce; sprinkle with Parmesan. Cover and refrigerate overnight. Heat oven to 350°. Bake, uncovered, for 50 to 60 minutes, until bubbly. Yields 12 servings.
Combine 2 cups milk with baking chocolate in top of double boiler. Cook and stir over simmering water until chocolate has melted and mixture is smooth. Sift together flour, cornstarch, Equal and salt. Mix flour mixture with remaining 1/2 cup milk. Add to chocolate mixture, stirring constantly, until thickened. Cook 10 minutes. Remove from heat. Gradually add some chocolate mixture to beaten egg yolks. Then stir into pan and return to heat. Cook 2 minutes. Add butter and vanilla. Pour into baked shell and cool and set. Top with topping.
Cook squash until tender, salt to taste. Drain and mash. Add butter, cracker crumbs, eggs, and milk. Mix well. Add cheese, reserving enough to sprinkle on top of dish. Place in baking dish and cook at 350° until done (about 20 or 25 minutes).
Bring 1 cup of pear juice to boil; add gelatin, cream cheese, Dream Whip, mashed pears and nuts. Chill until set.
In small saucepan, bring water to a boil. Add potatoes; simmer for 8 to 10 minutes, until fork-tender.
Mix all ingredients together and roll into balls. Bake at 350° for about 25 minutes.
1. Possum is easy to catch. Hit em wif a rock or a stick when they're up a tree, and you have em in a sack in no time. The yellow bellied goomers is too scared to fight back and they plays dead long enough to grab em. 2. Boil up a peck o water or more, depending on the size of your possum. Dunk your critter in the boiling water an right away pull off his hair n' scrape him clean. Don't forgit to cut off his fee, his bXXX's, his tail. Clean out his inards. 3. Put the possum in a heafty jog o salty water and let him cool overnite. Change his water the next day and start boiling him 'til his skin lets a fork pop through easy like. They're ain't no time for cookin' possum cause some is tougher'n others. 4. When the feller is yis right, dry him off and put in a bakin pan, with a bit of pot likker'n some seasoned salt over his belley. 5. When he is brown and toasty, his ready for slicin and servin. We always serve them wit yams.
Brown bacon, celery and onion. Mix all together and bake at 350° to 400° for 1 1/2 to 2 hours.
Brown beef and onion; drain off fat. Salt and pepper meat. Cut chilies in half lengthwise; remove seeds. Arrange half of the chilies in 10 x 6 x 1 1/2-inch baking dish. Sprinkle with cheese and top with meat mixture. Lay remaining chilies over meat. Beat eggs, milk and flour together until smooth; pour over chilies and meat mixture. Bake, uncovered, at 350° for 40 to 45 minutes or until inserted knife comes out clean. Cool 5 minutes; cut into squares for serving. Serves 6 to 8.
Mix oleo, brown sugar and eggs. Stir in buttermilk. Sift flour, soda and salt together. Combine all ingredients. Chill at least 1 hour before baking at 375°. Makes 6 dozen.
Cut up 1 cup berries; simmer with water for 4 minutes. Add sugar, cornstarch and lemon juice. Stir in butter. Fill pie shell with sliced berries; pour cooked mixture over berries. Cool; serve with whipped cream or Cool Whip; chill until serving time.
Mix together flour, cornmeal, baking powder, salt and sugar in large bowl. Stir in milk, oil and eggs, stirring just until moistened. Stir in creamed corn. Pour into greased muffin pan, filling cups to the brim. Bake in 400° oven for 25 minutes or until puffed. Let cool 1 minute before turning onto plate.
Brown hamburger meat, onion and green pepper. Drain. In a bowl, mix soup and milk together. Pour over meat; cook until soup is hot and thick enough for you. Serve over rice.
Cook squash in 2 quarts of water until tender. Drain and set aside. Brown sausage and drain excess grease and set aside. Slice squash about 1/2-inch thick and place in large bowl. Saute onions in butter until tender. Place milk, egg, onions and Cheddar cheese in bowl with squash. Add salt and pepper. Mix well. Fold half squash into greased 2-quart casserole dish. Place sausage evenly over squash in casserole dish and spread Parmesan cheese evenly over squash. Bake in preheated oven at 375° for 30 minutes uncovered. Dish can be made without sausage, if desired.
Combine oranges, pineapple, marshmallows and sour cream; toss gently. Arrange lettuce on serving plates; spoon fruit mixture on each. Place banana half on each side of this. Top with coconut and a cherry.
Mix well and pour over favorite pasta mixture. Remainder can be kept in refrigerator for weeks, but will separate and will need to be shook up.
Mix all ingredients well, except milk. Then add milk and blend all together. May have to add a little water to get it well blended. Press into desired container. Wrap well and store in refrigerator. Delicious and so easy!