HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place desired number of eggs in pan. Cover with cold water and bring to a boil. Turn off heat and allow eggs to sit in hot water for 20 minutes. Place pan under faucet and run cold water over it for a few minutes.
Cream butter and sugar. Add eggs. Measure and sift dry ingredients. Mix molasses and hot water. Add dry ingredients alternately with liquid. Beat after each addition. Bake in 9 x 9 x 2-inch pan at 350°. Makes 16 portions.
If using fresh broccoli, parboil first. Lay broccoli on bottom of baking dish (9 x 12-inch). Cover with cream of mushroom soup. Sprinkle Cheddar cheese over soup and broccoli. Cover entirely; top with bread crumbs. Bake at 350° for 35 minutes. Delicious!
Preheat oven to 375°. Melt shortening in water. Cool. Mix sugar, eggs and salt. Add. Add buttermilk and baking soda. Add cereals and flour. Pour into muffin pans; bake for 25 minutes at 375°. Can store unused batter in refrigerator in a tightly covered container for 6 weeks.
Combine all ingredients except catsup and noodles. Shape into loaf. Place in baking pan and spread top with catsup. Bake for 1 hour at 350°. To serve, place loaf on platter; garnish with pimiento.
Cut thin slice from stem end of pepper; remove all seeds and membranes from each. Wash inside and outside. Cook the peppers in the boiling, salted water for 5 minutes; drain.
Combine flour and ginger; set aside. Heat milk until scald. Put in mixer bowl; let it cool down to 115°. Add 1 teaspoon sugar to 1/2 cup warm water; add yeast (regular or fast rise). Let set a few minutes to dissolve the yeast. Add about half the flour and one egg to the milk mixture. Mix well; add yeast and rest of flour and beat for several minutes. Remove from mixer bowl; work by hand on a floured board until it becomes easy to handle. Put in greased bowl and cover with a cloth and put in warm place. Let rise until doubled in size; punch down. Let rest 20 minutes; grease two cookie sheets. Roll half the dough in a circle (like pizza). Butter the dough and cut like pizza. Roll up from large end to small end; pinch ends and put that side down on cookie sheet. Do second half and let rise double size. Bake at 350° until light golden brown; remove from pan to cooling rack. Frost while warm.
Wash, peel and grate sweet potato. Add flour and sugar. Shape into patties. Pan-fry until golden brown. Serves 6.
In a 13 x 9-inch baking dish combine soup, milk, soy sauce and pepper. Stir in green beans and 1/2 of the onions. Bake at 350° for 25 minutes or until hot. Stir. Top with remaining onions. Bake 5 minutes more. Makes 8 1/2 cups or 10 servings.
Using blender, blend together until well mixed. Serves two people. For more servings, recipe may be doubled.
Heat oven to 400°. Grease a 9 x 9 x 2-inch baking pan. Spread preserves in bottom of pan. In small bowl, stir together raisins, brown sugar and cinnamon; set aside. Mix remaining ingredients. Beat vigorously 1/2 minute. Spread batter evenly over preserves. Sprinkle with brown sugar mixture. Bake 25 to 30 minutes.
Combine margarine, cream cheese and flour in bowl; mix well. Chill in refrigerator. Shape into small balls. Press into miniature muffin cups. Mix remaining ingredients in bowl. Place 1 teaspoon in each prepared muffin cup. Bake at 350° for 30 minutes. Remove to wire rack to cool. Freeze if desired. Yields 2 dozen.
In small bowl with electric mixer at medium speed, beat cream cheese with pesto sauce and 1/4 cup pistachio. Spoon into serving dish. Sprinkle with remaining 1/4 cup pistachios and garnish with basil leaves.
Boil sugar, oleo and Pet milk until forms pretty hard ball. Beat in the chocolate chips, marshmallows and pecans. Beat until fairly thick. Add 1 teaspoon vanilla. Makes 3 pounds of candy.
Cream together the sugar, flour and butter. Stir in beaten egg yolks. Add lemon juice, rind and milk slowly. Beat egg whites until stiff and fold into the mixture. Pour into the unbaked pie shell and bake at 350° for 30 minutes or until firm. Makes one 9-inch pie.
Spread out crescent roll dough on 10 x 13-inch cookie sheet. Bake at 375° for 10 minutes or until lightly browned. Cool.
Mix brown sugar, flour, spices and salt. Beat eggs. Add milk and stir into first mixture. Cook over hot water until it thickens, stirring constantly. Add butter, pecans and pumpkin. Mix well. Pour into baked pie shell. Freezes well, but freeze separately.
Rinse fish thoroughly. Use a baking pan or dish. Pour mushrooms in pan; spread evenly. Season trout inside and out. Lay trout on top of mushrooms, sliced. Slice onion and place inside cavity of fish. Slice margarine or butter and place on top of fish. Preheat oven to 375° and bake fish for 30 to 45 minutes, until well done.
Combine vegetables. Pour dressing over vegetables; cover and marinate at least 3 hours in refrigerator. Cook spaghetti; drain and chill. Combine vegetable mixture and chilled spaghetti. Add Parmesan cheese. Toss gently to coat. Sprinkle with bacon bits and additional Parmesan cheese.
Melt butter. Saute onions. Blend flour, cream and cheese until melted. Add other ingredients. Gently fold in crabmeat.
Combine chips, margarine and corn syrup in medium size saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla extract and sugar. Add Rice Krispies cereal, mixing lightly until well coated. Spread evenly in greased 13 x 9-inch pan. Chill until firm and cut. Store in refrigerator.
Mix together and store in large container. Use 3 heaping tablespoonfuls per cup of boiling water.
Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating 30 seconds after each. Stir 1 cup flour into creamed mixture until blended. Combine buttermilk, soda, salt, lemon extract, vanilla extract and butter flavoring. Stir 1/2 of buttermilk mixture into creamed mixture until blended. Stir 1 cup flour into creamed mixture, then remaining buttermilk mixture, and end with 1 cup flour. Pour into well-greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours. Cool 10 to 15 minutes before removing from pan. Don't fill pan too full; it overflows when cooking.
Mix margarine, peanut butter, powdered sugar and graham crackers. Press into 9 x 13-inch pan. Pour chips over top and chill.
Dissolve strawberry jello in boiling water. Add all other ingredients, except the sour cream. Pour half of mixture into 13 x 9-inch pan and refrigerate until set. Spoon sour cream over set mixture. Cover with remaining mixture. Refrigerate overnight.
Use second snow of the season and make sure snow is clean. Mix milk, sugar, egg and vanilla in large bowl. Gradually add snow. Adjust ingredients to taste.
Boil celery and onion in water then add margarine. Let cool. Combine corn bread, light bread, broth, celery, onion, sage, salt and pepper. Add beaten eggs last with flour mixing lightly, but thoroughly. Spread mixture in baking dish or large pan with non-stick vegetable spray. Bake at 350° for 30 minutes. Yield: 8 to 12 servings. Dressing is sufficient to stuff a 12 pound turkey.
Brown meat in bacon drippings. Add all ingredients plus cooked noodles. Cook at 350° in covered casserole 45 minutes, then uncover and cook 15 minutes. Makes 1 large or 2 small casseroles. Freezes well.
Mix salt, egg and cracker meal with ground beef. Place in loaf pan, then saute in oil celery, onions, peppers, whole tomatoes and flour until brown. Then pour over meat loaf. Bake meat loaf in 350° oven for 1 hour.
Melt butter. Add flour. Stir until smooth. Pour in milk. Stir until thick. Add salt, pepper, mayonnaise, eggs and crab. Mix well. Pour into shells or individual casseroles. Sprinkle with paprika. Bake 12 to 15 minutes at 375°.
Cook hamburger until done. Drain. Add mushroom soup. Layer tater tots in baking pan. Lay the cheese and hamburger mixture until all the tater tots, hamburger and soup are used, then top with remaining cheese. Cook until tater tots are brown and cheese is melted, about 20 minutes.
Cream butter and sugar; beat in eggs and milk. Mix and sift the flour, baking powder, soda, salt and nutmeg with lemon rind. Add to creamed mixture. Drop dough by spoonfuls onto greased cookie sheets. Bake about 10 minutes in a 375° oven. May place raisins or M&M's in center of cookie before baking. You can also put a dab of jelly on cookies and cover with a teaspoon of dough; then bake. Remove at once from pan and cool on rack.
Preheat oven to 350°. Grease a 13 by 9 inch baking dish. Heat 4 cups milk in a medium saucepan just until bubbles form around edge of pan, about 7 min. Combine warm milk and bread cubes in a medium bowl. Let stand until cool. Whisk 3 eggs in a medium bowl. Stir in sugar, baking powder and salt. Add bread cube mixture and mix well. Stir in butter and vanilla. Spoon bread mixture into prepared dish. Bake until set and lightly browned, about 1 hour. For sauce, combine brown sugar and flour in a medium saucepan. Stir in remaining milk and remaining eggs. Cook over low heat, stirring continually, until thickened. Drizzle over bread pudding in dessert bowls.
Cook peas; drain in colander, running cold water over them until they are completely cool. (You can use fresh peas.) Cover the bottom of a glass rectangular baking dish with broken lettuce. Cover lettuce with onion rings and peas. (You may also want to try celery or green peppers for a little variety.) Spread a thin layer of mayonnaise over the lettuce mixture. Sprinkle mayonnaise with Parmesan cheese. Refrigerate until ready to serve.
Spread beans on a serving dish. Combine sour cream and taco seasoning. Spread on top of beans. Chop tomatoes and green peppers. Sprinkle on top with cheese. Serve with crackers or tortilla chips.
Slice onions and soak in solution overnight. Drain well. Add Miracle Whip and celery seed to your taste and mix well. Very good with barbecue.
Mix the Jell-O with 1 cup hot water and stir until dissolved, then add 1 cup ice. Stir until thick. Add peaches, then fold in topping. Put in crust and refrigerate until set up.
Cook potatoes and onion with oil in hot saucepan. Add chicken, chicken broth, parsley and salt. Heat to boiling. Lower heat; cover and simmer until potatoes are tender, about 30 minutes. Stir in Pet milk and simmer. Makes 6 servings.
Cook broccoli slightly. Simmer chicken in water until tender. In separate pan, combine soup, mushrooms, nutmeg, Worcestershire, mayo, sherry and curry powder. Stir over low heat, folding in whipped cream. Butter 9 x 13-inch casserole dish. Place layer of broccoli, layer chicken and layer sauce. Sprinkle liberally with bread crumbs, grated cheese and butter. Bake at 350° for 30 minutes until bubbly and brown. Serve with rice.
Blend one stick margarine with graham cracker crumbs. Line bottom of 9 x 13 x 2-inch pan with this crust. Beat 2 sticks margarine, sugar and eggs for 15 minutes. Spread over cracker crumbs and slice bananas over that; then spread pineapple over bananas. Top with Cool Whip and nuts. Chill in refrigerator at least 2 hours before serving. Also, you can add a layer of fresh strawberries after the layer of pineapple.
Mix ingredients together in a crock-pot. Cook mixture on low throughout the day. Serve over rice.
Boil chicken for 45 minutes to 1 hour. Drain and cool in refrigerator.
Preheat oven to 350°. Sift together first 6 ingredients; set aside. Cream together shortening and sugar, then add eggs and water. Gradually add flour mixture. Stir in pumpkin, nuts and raisins. Grease and flour 3 large or 6 small loaf pans. Bake for 65 to 70 minutes, until done.
Melt butter in a large saucepan. Add noodles (uncooked). Stir until brown. Mix together remaining ingredients. Add noodles. Put in a large 3-quart casserole. Bake, covered, for 1 hour at 350°.
Take an 8 x 8 loaf cake pan and sift first 4 ingredients into it without greasing the pan. Make 3 holes in this mixture. Into one hole, pour vanilla. Into the second hole, pour vinegar. Into the third hole, pour melted fat. Over all, pour water. Stir it "like crazy" until well mixed. Bake at 350° for about 30 to 35 minutes.
Cook cabbage in boiling salted water until tender, 5 to 7 minutes. Drain.
Brown onion and meats. Drain. Add tomato paste and water. Blend all together. Add tomato puree, sugar and salt. Cook for about 2 hours on low heat. Cook 1/2 package of lasagne noodles according to package directions.
Mix flour, nuts and oleo by hand. Pat into pan. Bake at 350° for 20 minutes. Let cool (300° for 15 minutes). Mix Cool Whip, powdered sugar and cream cheese together. Spread on top of flour mixture. Prepare pudding with milk. Put on top of cream cheese layer. Put rest of large Cool Whip on top and sprinkle with nuts.
Make crumbs of above ingredients. Remove 1 c. and to this add 1/2 tsp. cinnamon and 1/4 c. chopped nuts. To the remainder of the crumbs add 1 egg, 1 c. sour cream, and 1 tsp. soda. Mix and pour into 2 - 8 inch cake pans. Top with crumbs and bake at 375° for 25-30 minutes.
Mix all ingredients together and put in greased baking dish. Bake at 350° for 1 hour or until browned.
Boil chicken, cool, debone and chop into bite-size pieces. Set aside. In large pot or skillet, melt 3 tablespoons oleo. Cook onions, peppers and mushrooms until soft. Add Velveeta cheese and stir until melted. Add undiluted soups, chopped chicken and heat thoroughly. Cook spaghetti in reserved chicken broth. Drain. Layer spaghetti and chicken mixture in 9 x 13-inch casserole. Bake at 350° until hot and bubbly. Freezes very well before baking. Yields 12 servings.
Spread a little filling on bottom of greased 9 x 13-inch pan. Spread filling down middle of each flour tortilla; roll each one up. (Can sprinkle some cheese on top before rolling up.) Place seam side down. Spread rest of filling over tops of tortillas. Sprinkle grated cheese over all. Cover with foil. Bake at 350° for 30 minutes.
Cream margarine or butter with sugar; add eggs and mix well. Stir in mashed bananas. Sift together flour, baking powder, baking soda and salt. Stir into creamed mixture. Fold in undrained pineapple and coconut. Pour into greased and floured 9 x 5-inch loaf pans. Bake in 350° oven for 1 hour and 10 minutes or until it tests done. Makes 2 loaves. Or use 3 (8 1/4 x 4 1/4-inch) loaf pans and bake 55 minutes.
Combine meat, egg, cracker crumbs, onion, 1/3 cup tomato sauce, salt, pepper and oregano.
Beat cream cheese, butter and vanilla until fluffy. Gradually add sugars and beat until combined. Stir in chips. Cover and refrigerate for 2 hours. Place mix on a large piece of plastic wrap and shape into ball. Refrigerate for at least 1 hour. Just before serving on graham crackers, roll in pecans.
Cut 4 thin slices of lemon; set aside. Squeeze 2 teaspoons juice from remaining lemon; set aside.
Put ham in very large pan and cover with water. Boil at least 2 hours. Cook onions, carrots and potatoes in broth. Remove enough broth to cover sliced cabbage and cook until just tender. Do not cook cabbage with ham and vegetables as cabbage taste will penetrate them.
Cut beef into small chunks. Heat a deep pan with olive oil and add onion, stirring frequently, until brown. Add paprika, 1/4 cup water and beef. Stir constantly until water evaporates. Add remaining ingredients, except beef broth. Mix well. Add broth as needed to cover all ingredients. Keep on a slow flame and stir occasionally. Let beef get tender, about 2 to 3 hours. Tastes great served over white rice or egg noodles; also with a fresh loaf of bread. Makes about 6 servings.
Combine Nestle milk chocolate morsels, butter and corn syrup in a medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and sugar. Add Kellogg's Rice Krispies cereal, mixing lightly until well coated. Spread evenly in 13 x 9 x 2-inch pan. Chill until firm. Store in refrigerator. Makes 48 squares.
Blend sugar, oil, eggs and water. Add bananas. Add all dry ingredients. Fold in nuts. Pour in a large baking pan, 16 x 10 x 2-inch, and bake at 325° for 30 minutes and then at 300° for 30 minutes or until baked.
6 p.m.: Combine first 3 ingredients and let set for 10 minutes. Add remaining ingredients. Put in very large mixing bowl and let raise.
Cut wings into three sections. Tip ends can be cooked for broth. Marinate overnight in sauce. Bake at 350° for 45 to 50 minutes.
Mix sausage, egg, parsley and onion together. Cut the pie crust into squares. Place one teaspoon of mix into each square. Fold together and bake at 350° for 25 to 30 minutes or until golden brown.
Preheat oven to 350°. Cream butter, sugar and eggs. Sift dry ingredients; combine with the butter mixture. Blend well. Add bananas, sour cream and vanilla; stir well. Stir in the nuts; pour into a well buttered 9 x 5 x 3-inch loaf pan or several smaller pans. Bake for 1 hour. Turn out onto a rack to cool.
Heat oven to 375°. Cream sugar and margarine; add eggs, milk and vanilla. Beat well. Add flour, soda and salt; mix well. Stir in oats, chocolate morsels and nuts; mix well. Drop by tablespoons onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie and 12 to 13 minutes for crisp cookies. Cool 1 minute. Remove to wire rack. Cool completely. Yields about 5 dozen 2 1/2-inch cookies.
Dissolve yeast and sugar in the warm water. Add flour and salt all at once, mix and then knead into a ball. Drizzle olive oil on dough ball and work into dough. Cover and let double in size.
Mix together flour, margarine and nuts. Press into pan and bake for 15 minutes at 350°. Take 1/2 Cool Whip and mix thoroughly with cream cheese, then add powdered sugar. Layer this on cooled crust, then mix pudding with milk. Layer this on top of cream cheese mixture. Next layer on remaining Cool Whip, then top with shaved chocolate bar and chopped nuts. Real rich and real good.
Lightly grease casserole. Mix first six ingredients and place chicken on top. Sprinkle chicken with dry onion soup mix. Seal with foil and bake at 350° for 2 1/2 hours. This recipe is easily expandable, but don't peek!
Make long sheet cake as directed on box. Take half of cake and crumble in bottom of punch bowl. Mix pudding as directed on package. Take 1/2 of pudding and smooth on top of cake crumbs. Put 1/2 can cherry pie filling on top of pudding. Put 1/2 can of crushed pineapple on top of cherries. Put 8 ounces Cool Whip on top of pineapple. Add crushed nuts. Take rest of cake and crumble on top of nuts. Repeat all steps.
Saute crawfish, onions and bell pepper in butter until soft. Add tomato sauce and let simmer. Add beaten eggs and milk. Pour over mixture and cook until moisture has nearly evaporated and eggs are soft. Add rice mix. Serve hot. Shrimp or crabmeat can be used.
Combine dressing mix, mayonnaise, yogurt and honey. Chill for 30 minutes. Place the remaining ingredients except almonds in a bowl. Toss with the dressing. Sprinkle with almonds. Serves 4.
Melt margarine in an 8 x 8-inch pan. Mix flour, sugar, baking powder and salt; add milk. Pour over margarine and put fruit in the top of mixture. Bake for 30 minutes or until golden brown in a 350° oven.
Put ham and Swiss cheese on rolls. Put in baking dish. Mix in pot the butter, mustard, sauce and 1 tablespoon poppy seed. Heat until butter melts. Pour over rolls; cover with foil. Bake at 350° for 20 minutes.
Drain apricots, reserving juice. Drain pineapple, reserving 1/2 cup juice. Dissolve jello in hot water. Add 1 cup apricot juice and 1/2 cup pineapple juice, stirring well. Add apricots, pineapple and marshmallows; pour mixture in 13 x 9 x 2-inch dish. Chill until set.
Brown hamburger. Pour off drippings. Add onion, celery and water. Cover tightly and cook over low heat for 15 minutes. Add bean sprouts.
Mix beans, uncooked bacon, catsup and brown sugar all together in a large bowl. Bake uncovered for 2 hours at 300° to 350°.
Combine all ingredients, adding 1 egg at a time. Beat on medium speed 10 to 15 minutes or until very fluffy. Spoon batter into 9-inch tube pan. Bake at 300° for 1 hour and 25 minutes or until done. To test, insert toothpick; it should come out clean.
To make white sauce, melt butter in saucepan. Stir in flour and cook 1-2 minutes stirring constantly. Whish in milk and bring to a boil. Whisk constantly for 1-2 minutes until thick. Stir in dressing mix and white pepper and set aside. Preheat oven to 350°. Spray skillet with nonstick Pam. Heat and add onion and garlic (minced). Cook for 2-3 minutes and set aside. Add mushrooms to onion mixture and cook additional 5 minutes. Combine mixture to green beans and add white sauce in casserole dish. Sprinkle with bread crumbs and cover mixture. Bake uncovered for 20-30 minutes.
Saute onion in olive oil. Add wine, honey, lime juice, mustard, rosemary, salt and pepper. Bring mixture to a boil. Combine cornstarch and water. Mix well and add to sauce. Cook and stir until sauce thickens. Makes 2 cups. Serve over cooked turkey, chicken, fish or pork.
Cream the butter and cheese together. Add salt and pepper and mix thoroughly. Add flour and Rice Krispies. Will be stiff. Pinch and place on ungreased cookie sheet. Bake at 325° for 18 minutes. Makes about 80.
Heat oven to 400°. Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased baking sheets. Bake for 10 to 12 minutes or until set, but not brown. While still warm, roll in confectioners sugar. Cool and then roll in confectioners sugar again. Makes several dozen.
Mix ingredients. Place in a greased pan or skillet. Bake at 400° about 20 minutes or until done.
Beat eggs. Add all other ingredients, zucchini last. Pour into 8 x 8-inch pan. Bake at 350° for 30 minutes (golden brown).
Boil wide egg noodles as directed on package. In a skillet, add butter. Dice Spam into little chunks, then brown. Add cream of chicken soup to your noodles with Spam. Salt and pepper to taste.
Mix flour, sugar, yeast and salt in a large bowl. Gradually stir in water. Beat or whisk until smooth. Cover with a towel and set in a warm place. Stir 2 to 3 times a day or until the starter is bubbly and produces a yeasty aroma.
Mix all together. Grease and flour a 9 x 13-inch or Bundt pan. Bake at 350° until done. Use 2 loaf pans. This freezes well.
Saute onions. Add corned beef and ground beef. Cook until brown. Add remaining ingredients. Simmer 1 hour before serving.
Beat oil and eggs lightly. Add salt and muffin mix. Mix in creamed corn and sour cream. Pour into hot greased pan. Bake at 375° for 35 minutes.
Make sauce out of first 5 ingredients. Mix well in blender. Brown hamburger with onion; drain. Salt and pepper to taste. Layer casserole dish with: chips, meat, sauce, cheese. Repeat layers. Bake at 350° for 30 to 45 minutes.
Combine all ingredients in a mixing bowl and toss to blend. Cover and refrigerate at least 2 hours before serving to let flavors blend.
Combine first 3 ingredients in bowl. Blend well. Add mayonnaise, onion, Worcestershire sauce and parsley. Break up shrimp with fork. Stir in sour cream mixture. Chill, covered, overnight. Serve on Triscuits. Yields 3 cups.
Combine all ingredients in container of an electric blender; process on low speed for 30 seconds. Cover and chill; stir well before serving. Yields 1 1/3 cups.
Cook and drain the pasta according to directions. Saute the butter, garlic and tomatoes for 10 minutes over medium heat. Stir in the Ranch dressing and shrimp. Serve over pasta.
Combine cake mix, peanut butter, eggs, water and oil in a large bowl. Beat on medium speed for 3 minutes. Pour 1/3 of the batter into a 12 cup microproof Bundt pan. Sprinkle 1/3 cup each of the peanuts and chips over batter. Pour another 1/3 of batter over peanuts and chips. Sprinkle 1/3 cup each of peanuts and chips over batter. Repeat with remaining batter, peanuts and chips. Cook on 70% power for 17 to 18 minutes. Let stand 10 minutes. Invert onto serving platter. Spoon warm Caramel Glaze over cake and let cool. Makes 8 to 10 servings.
Mix all stuff together and bake at 350° for 25 minutes. Top with one stack of Ritz crackers crumbled in a frying pan with 1/2 stick butter. Bake until brown. Will be more moist if you put a can of mushroom soup in mixture.
Mix beef, onion, egg and bread crumbs; add 1/2 cup of soup and 1/2 of the granules. Bake at 400° for 45 minutes or until done. Mix 1/2 cup soup and other half of granules together. Pour on top. Put back in oven and bake for 10 minutes.