HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute mushrooms in butter in skillet over low heat for 8 minutes, remove from heat. Stir in crabmeat, green onions and cheese. Layer bread cubes and seafood mixture, half at a time, in a 9 x 13-inch baking dish, pressing down layers. Whisk eggs and remaining ingredients in bowl. Pour over layers. Chill, covered, for 4 hours or overnight. Bake at 350° for 40 to 50 minutes or until set. Yield: 12 servings.
Combine ingredients in mixer except for crust. Beat eggs in one at a time. Pour into unbaked pie crust. Bake 30 to 35 minutes at 350°. Chill and serve with your favorite fruit topping.
Heat oven to 350°. Mix popcorn, cereal, peanuts and pretzel sticks in an ungreased rectangular pan (13 x 9 x 2-inch). Heat margarine over low heat until melted. Remove from heat, stir in remaining ingredients. Pour over cereal mixture and mix until well coated. Bake 15 minutes, stirring twice. Turn into a bowl and cool. Store loosely covered. Makes about 9 cups of snack, 300 calories per cup.
Crumble cake into 9 x 13 x 2-inch dish. Mix sugar, cream cheese and 1 carton of whipped topping. Spoon over crumbled cake. Spread strawberries over mixture. Spread glaze over strawberries. Top with remaining carton of whipped topping. Keep refrigerated until ready to serve.
Cook rotini according to package directions; drain. Cool. Rinse with cold water to cool quickly; drain well. Combine cooled rotini with remaining ingredients and toss lightly. Chill.
Mix tea base, pineapple and orange juices together. Chill in freezer for several hours until ice crystals form. Stir every 2 - 3 hours. When ready to serve, pour into punch bowl, add ginger ale. May be chilled in refrigerator and served over ice. Makes 2 1/2 - 3 gallons.
Combine drained pineapple with other ingredients, cutting margarine in small pieces and stirring in. Sprinkle crushed Ritz crackers about 1/2-inch thick over mixture. Bake in 350° oven about 40 minutes.
Heat butter or oleo in saucepan. Toss in vegetables and cook, stirring frequently, until onions are limp. Add and stir in soup, 1/2 cup of water and drained mushrooms, pimento, parsley and salt. Cook until heated through.
Bread: In a large bowl make a stiff batter of ingredients. Grease large bowl; put in dough, grease or Pam spray top of dough. Cover with waxed paper. Let rise 12 hours. Punch dough down. Divide in 3 parts. Knead each part on floured pastry sheet a few times (8 to 10). Put into 3 loaf pans or into rolls. Grease pans and brush top of dough with oil. Let rise 4 to 5 hours. Bake at 350° for 30 to 40 minutes; rolls for 20 to 25 minutes.
Mix ingredients in order, excluding the nuts and chocolate chips. Pour into well greased 9 x 13-inch pan. Sprinkle nuts and chips over top of the batter. Bake 40 to 45 minutes at 350°.
Combine eggs, half and half, onion, salt and cayenne pepper. Blend until smooth. Drain crabmeat on paper towels until very dry. Sprinkle crab, mushrooms and cheese over bottom of pie shell. Pour in egg mixture and top with chopped parsley. Bake at 425° for 15 minutes. Reduce heat to 300° and bake for 30 minutes. Let stand 15 minutes before serving. Serves 8 to 10.
Mix sour cream, mayo and dressing mix. Dip both sides of fish into this sauce. Crush onions and coat fish with crushed onions. Place in baking dish and bake at 350° until fish flakes with fork, about 15 to 20 minutes. Serves 6 to 8.
Cook chicken and rice. In a large casserole dish, layer chicken, rice and cheese. Bake for 20 minutes at 350° or until cheese melts.
Mix all ingredients together in a square baking dish. Cover and bake at 350° for 45 minutes. Stir occasionally. Bake until moist but not dry. Makes 8 servings.
Brown meat, celery and onion; drain. Add tomatoes and chillies, sauce, olives, salt and pepper. Simmer, uncovered, for 10 minutes; stir occasionally. Break up shells or chips; set aside. Mix cheeses and egg. Spread 1/3 of meat mixture on bottom of 12 x 7 1/2 x 2-inch pan. Top with 1/2 of cheese mixture, then 1/2 of the chips. Repeat layers, ending with meat. Top with chips, either broken or whole. Bake, uncovered, in 350° oven for 30 minutes. Let stand 5 minutes before serving. Serves 4 to 5 people.
Mix cornmeal, corn and eggs. Pour half into 2-quart baking dish. Add uncooked sausage evenly on top. Put cheese evenly on top. Add rest of cornmeal to this. Bake at 350° for 1 hour.
Mix all ingredients together, except raisins and pecans. Blend well. Then add pecans and raisins. Fill well-greased and floured 1 pound coffee cans to 1/2 full. Bake 1 hour at 350°. Makes 4 cans.
Boil sweet potatoes until tender. Peel and mash well. Add sugar, melted margarine, coconuts, pecans and spices. Mix well. Spray 9 x 13-inch baking dish with Pam. Pour mixture in dish. Top with marshmallows. Bake 5 to 6 minutes at 250° or until marshmallows are brown.
Melt butter in pan to be cooked in, approximately 12 x 8 x 2-inch. Add graham cracker crumbs, coconut, chocolate and butterscotch chips and nuts. Drizzle condensed milk over top of all. Bake in 350° oven for 25 minutes. Cut into squares. Makes approximately 24 squares.
Cook celery for 8 minutes in small amount of salted water; drain. Mix with all remaining above ingredients. Pour into a 1-quart rectangular baking dish, buttered.
In a large skillet, dry saute the onions and green pepper until tender. Add corn, oregano, paprika, pimento and cook 1 to 2 minutes. Add rice, peas and soy sauce and heat through. Serve hot or cold.
In a large skillet, brown chops in oil on both sides. Remove from skillet. In the skillet, add remaining ingredients, except orange segments and green pepper. Cook and stir until slightly thickened. Add chops; cover and simmer for about 20 minutes or until tender. Add orange segments and green pepper. Simmer a few minutes until thoroughly heated. Serves 4.
In a heavy saucepan, cook the garlic, pepper flakes and oregano in the oil over moderately low heat, stirring, for 1 minute. Add the onion and fennel; cook the mixture over moderate heat, stirring, until the fennel is softened. Add the tomatoes with the reserved juice, wine and salt and pepper to taste; simmer the mixture, uncovered, stirring occasionally, for 5 minutes. Add the clams; steam them, covered, for 5 to 7 minutes, or until they have opened. Discard any unopened ones.
Cut tops from oranges. Remove fruit from shells. Save for fruit salad. Mix gingerbread mix and water. Place batter in orange cups and carefully set cups upright in hot coals. Cook about 12 minutes or until tops of cakes lose their sheen. Remove from coals and cool slightly. Top with small dab of oleo and eat with a spoon.
Cook all ingredients, except butter, until thick in a pot on low heat. Add butter and beat. Makes enough icing to ice 5 thin layers of cake. Ice first layer and beat icing. Ice each additional layer and beat icing each time. Allow icing to air dry on cake before covering cake.
Boil chicken. Saute onions in butter and add tomatoes and soup. Season with garlic, salt and pepper. Cook noodles. Mix all in baking dish. Top with Cheddar cheese. Bake at 350° until cheese melts.
Mix all together. Shape into 2 loaves. Bake at 350° for 60 minutes.
Melt peanut butter and chips in double boiler. Add cereal and pour in square pan. Cool and cut in squares.
Cook bacon until crisp. Drain. Crumble into bowls. Pour off all but 1/4 cup bacon drippings. Add melted margarine, mushrooms, celery, onion, sage, marjoram, salt and pepper. Saute 10 minutes until veggies are tender. Remove from heat. Add bread crumbs, broth and vegetable mixture. Toss well. Spread in a large greased baking dish. Bake 1/2 hour to 45 minutes at 375°.
Combine sugar, vinegar, spices and salt; let boil. Pour over cucumbers and onions. Cool; place in refrigerator. Ready to eat in 4 days.
Cut cookie roll in 8 equal slices. Cut each slice in fourths. Bake 8 to 9 minutes at 375°. Immediately put a miniature peanut butter cup in middle.
Blend corn, milk, salt and pepper on high 4 minutes. Add margarine and heat to desired temperature.
Cut squash in half lengthwise; remove seeds. Place cut sides down in baking pan; add 1/4-inch boiling water to pan. Bake at 350° for 30 minutes or until almost tender. Saute ground beef until crumbly. Add stuffing mix, parsley, salt, onion, pepper and bouillon; toss lightly to combine. Turn squash, cut sides up. Fill with beef mixture; return to oven and bake for 20 or 30 minutes longer. Saute mushrooms in butter; arrange over stuffed squash.
Pour over ice cubes in 12 ounce glass. Fill glass with water and serve.
Dissolve Kool-Aid and sugar in water. Add fruit juice and chill. Just before serving, add ginger ale. Serves 25.
Lightly butter bread slices and cut in fourths (square). Take squares and form buttered side in small tart pans. Fill with mixture of remaining ingredients and bake at 350° for 20 minutes. Freezes well.
Combine and mix well the sugar, brown sugar, pumpkin, salad oil and eggs. Sift together and add flour, soda, salt, nutmeg, cinnamon and ginger. Stir in water. Add pecans and raisins. Mix well and spoon into greased and floured loaf pan. Bake in preheated 350° oven for 1 hour or until toothpick inserted comes out clean. When done, turn out on a rack to cool. Yields 1 loaf.
Preheat oven to 350°. Grease and flour a 10-inch tube pan.
Scald milk; cool to lukewarm. Combine sugar and potatoes in a large mixing bowl; mix well. Add milk and shortening. Stir in yeast. Sift 6 cups flour, salt, baking powder and soda. Stir into yeast mixture. Cover dough; let rise for 2 hours.
Cook and drain macaroni. In a large bowl, stir together last 6 ingredients until smooth. Add other ingredients and toss to coat well. Cover and chill.
Combine all vegetables in large bowl and toss lightly. Combine remaining ingredients in a medium saucepan, bring to boil over low heat, stirring gently to blend and dissolved sugar. Pour cooled vinegar mixture over vegetables, cover and chill for 24 hours. Serve and enjoy. Serves 6-8 people.
Soak beans overnight. Drain. Cook beans and hambone in water slowly for three hours. Add all ingredients except seasoned salt. Cook slowly for 1 1/2 hours. Add seasoned salt to taste. Serves 8. Serve over rice.
Bring to a boil to dissolve sugar. Simmer 15 minutes or put in crock-pot on low.
Cook milk and sugar until it forms a soft ball in cold water. Remove from heat and add remaining ingredients. Stir well, then pour into buttered pan(s). When cool, cut into 2-inch squares and serve.
Mix crushed vanilla wafers, powdered sugar and pecans. Add melted butter and thawed orange juice. Mix well. Roll into small balls. Roll in finely grated coconut. Store in refrigerator overnight. These freeze well. Makes about 5 dozen.
Cream butter and sugar. Add beaten egg yolks and flavoring. Roll nuts and fruit in 3/4 cup flour; mix remainder of flour in batter. Add fruit and mixture into batter. Beat egg whites until stiff; fold into batter (mix with hands). Bake in greased Bundt pan at 300° for 1 1/2 to 2 hours. Turn out of pan when completely cool.
Cut wieners in 1-inch pieces. Chop onion and brown in large skillet. Add tomatoes (broken into smaller pieces) and wiener pieces. Season with garlic powder, salt and pepper to taste. Let simmer until wieners plump up (5 to 7 minutes).
Combine as any other cake mixture. Bake in moderate (350°) oven for approximately 1 hour. Where different ingredients are mentioned in the same verse, use common cooking sense. King James or Revised Standard contains the best terminology for translation of modern ingredients.
Combine broccoli, soup, eggs, onion, mayonnaise, salt and pepper in casserole dish. Combine melted margarine with croutons. Cover broccoli mix. Spread cheese over top. Bake at 350° for 40 to 45 minutes. Let stand 15 minutes before serving.
Mix dry ingredients; add eggs, oil and sour cream. Stir until blended. Stir in corn. Add chilies. Pour 1/2 of batter into greased 8 x 8 x 2-inch pan. Cover with 1/2 cup grated cheese. Repeat with remaining batter and cheese. Bake at 350° for 35 to 40 minutes.
Stir yeast into warm water. Hold aside. Heat buttermilk, margarine, salt and sugar (works great in microwave!). Cool to lukewarm. Stir in 1 cup flour that has the soda and baking powder added. Beat well.
Mix all ingredients and put in a 9 x 13-inch pan. Melt 1 stick of margarine and mix with crushed cornflakes. Put mixture on top of casserole. Bake for 1 hour at 350°. Will freeze, thaw and cook.
Steam broccoli until you can pierce with fork, cut into bite-size pieces, and cover bottom of medium casserole dish. Parboil chicken, about 8 minutes. Cut into cubes, layer on top of broccoli. Combine mayonnaise, soup and cheese, spread over chicken. Cook at 350° for 25 to 30 minutes.
Mix dry ingredients and dissolve with vinegar. Add onion juice or grated onion. Then add salad oil slowly and blend with rotary beater.
Stew chicken; reserve broth. Remove meat from bones. Discard skin and chop into small pieces. Cook celery until tender. Add all ingredients to broth; simmer for 15 to 20 minutes. Yields 5 servings.
Let cream cheese get to room temperature. Whip together cream cheese and condensed milk. Add vanilla and lemon juice. Pour into pie shell and refrigerate at least 2 hours. Just before serving, add pie filling to top of pie and serve.
Mix the graham cracker crumbs, sugar and butter. Use mixture to line a 9 x 13-inch pan.
Drain liquid from all vegetables except tomatoes. Combine all ingredients in large pot. Bring to a boil, then reduce heat and simmer 3 minutes. Season to taste with salt and pepper. Serve with crackers or warm bread.
Drain fruit; mix Eagle Brand milk, Cool Whip and lemon juice. Fold fruit into mixture. Pour into 2 graham cracker pie crusts. Refrigerate until ready to serve.
Drain juice from all the fruit and mix sour cream and coconut together. Chill for a couple of hours before serving.
Combine all ingredients with electric mixer. Pour into prepared 9 X 13 pan and bake at 350° for 30 to 35 minutes.
Arrange broccoli in baking dish; place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder and pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs and sprinkle over all. Bake at 350° for 25 to 30 minutes.
Let cream cheese come to room temperature. Add sugar, salad dressing and whipped cream. Blend all together. Mix together cranberry sauce, well drained, crushed pineapple, marshmallows and pecans. Add to cream cheese mixture. Place in a Pyrex dish and freeze.
In large bowl, mix together pie filling, flour, salt, baking soda, sugar and chopped nuts. Beat together eggs, oil and vanilla. Add to first mixture and beat well with a spoon. Bake in a greased 13 x 9-inch pan at 350° for 40 to 50 minutes.
Melt butter and lightly saute onions and celery in pan. Add to bread crumb mixture, which has been crumbled in bowl. Add other ingredients and mix well with hands or large spoon. Spoon into shallow pans and press. Bake at 400° for about 20 or 25 minutes. Serves 8. Serve with turkey, hen or duck.
Cut meat into small cubes and place in pot of water 2 inches above meat. Next add all ingredients, except tomatoes, tomato paste, tomato sauce, tomato puree and spinach. When meat is almost cooked, add tomatoes, tomato paste, puree and tomato sauce as well as spinach. (Cooking time is approximately 1 hour.) Serve over cooked white rice. Serves 10 to 12.
Cook and drain meat. Place in large bowl. Add remaining ingredients. Can use 1/2 package slaw mix instead of cabbage. Mix together and follow directions on wraps to rolls.
In large bowl sift together flour, sugar, and salt. Cut in shortening with a pastry blender until crumbly. In a small bowl beat water, vinegar and egg. Add to flour. Cover bowl and chill at least 1/2 an hour before rolling. This can be kept in the refrigerator for a week.
Brown ground beef and sausage until done. Drain; add seasonings. Combine with melted Velveeta cheese and spread on party rye bread. Top with Mozzarella cheese and bake on cookie sheet for 10 minutes at 400°.
Chop onions, tops and all, finely. Add to soft cream cheese with remainder of ingredients. Use fork to flake crab and mix well. Can shape into a log roll in foil. Refrigerate until firm and flavors blend. Put in middle of platter and arrange favorite fancy crackers around when ready to serve.
Whip the cream. Crumble in Blue cheese. Fold cream and Blue cheese into mayonnaise. Add lemon juice. Refrigerate for 2 hours. Yields 2 cups. Thin with 1 to 2 tablespoons of milk to use the next day.
Make 1 envelope of Lipton soup over medium heat. When soup is ready, turn off and add rice. Cook bacon and drain. Saute celery. Mix rice, celery and bacon in casserole dish. Top rice with cheese. Bake until cheese melts. Enjoy!
Punch holes in pie shell and bake before pouring mixture. Preheat oven to 375°. Fully cook sausage; add cheese, onion and flour. Beat eggs, milk and parsley flakes. Slowly pour over sausage mixture in pie shell. Bake on cookie sheet for 35 to 40 minutes.
Cook sausage in skillet until brown, stirring to crumble. Drain. Place hash browns in lightly greased 13 x 9 x 2-inch baking dish. Sprinkle with salt. Layer with sausage, cheese and green peppers. Combine eggs and milk, stirring well. Pour over green peppers. Bake at 350° for about 50 minutes. Serves 12 to 15.
Combine all ingredients and bake in 8 1/2 x 13-inch greased pan at 350° for 35 to 40 minutes.
Mix baking powder, 1/2 teaspoon salt and 2 cups flour. Add shortening and ice water. May need to add a little flour. Roll on floured surface very thin. Cut into strips about 1 x 3-inches. Cut up chicken and add to 1 quart of water. Add salt and pepper and half an onion. Boil until done (if you like, you may debone chicken, but not necessary). Lay dumplings on top of broth very gently. Simmer slowly. Move them around with a fork in the juice. Heat milk and pour into pot slowly. Cook approximately 45 minutes or until dumplings are done.
Add any type of vegetables that you like; let it set for 24 hours. You can continue to add veggies as they are eaten. Will keep about 2 weeks in the refrigerator.
Boil chicken and sausage. Add spices together until tender. Debone chicken. Cut sausage and chicken into small pieces. Mix rice with broth. Put ingredients together and bring to a boil. Cut on low heat, cover tightly, 20 minutes. Then cut burner off and wait until rice has softened, about 15 minutes.
Combine all ingredients and pour into a 13 x 9-inch pan. Cover tightly and freeze. Remove from freezer 30 minutes before serving. Can be used as salad or dessert.
In a small bowl, mix together oil, vinegar, sugar, salt, pepper and chicken flavor packet from Ramen noodles and set aside. Chop head of cabbage and slice onions. Put in a large bowl. Crush Ramen noodles and add to cabbage.
Place 6 slices of toast in an oblong pan. Mix together tuna, onion, mayonnaise and noodles. Spread over toast in dish. Cover with slices of American cheese. Put rest of toast (6) on top. Mix soup, milk and salt; pour onto center of toast within 2 inches of sides. Cook, uncovered, in 350° oven for 30 minutes or until bubbly.
Mix all ingredients together to create divine fruitcake. Bake at 325° for approximately 1 hour and 15 minutes. Bake in 10 x 4-inch tube pan.
This eye-catching and mouth-watering treat uses a mix of several sliced fruits (except apples) such as plums, kiwi, bananas, strawberries, etc., and/or whole small berries or cherries, grapes, etc. The fruits are not cooked.
Cut chilled butter into 1/2-inch slices. In a medium bowl, combine flour and salt. Use a pastry blender to cut in butter slices until mixture resembles oatmeal; set aside.
Saute garlic in butter and oil 3 minutes or until soft. Stir in clams and liquid clam juice, parsley, basil and pepper. Simmer 5 minutes. Spoon clam sauce over hot spaghetti or linguini. Makes 3 cups.
In medium saucepan, combine sugar and cornstarch. Add the water and lemon juice. Over high heat, bring to a boil. Reduce heat. Cook and stir until slightly thickened and clear (4 to 5 minutes). Add gelatin. Stir until dissolved. Cool to room temperature. Stir in strawberries. Pour into baked shell. Chill 4 to 6 hours. Serve with whipped cream.
Combine first 6 ingredients in bowl. Cut in butter until crumbly. Add eggs. Spread in greased 13 x 9-inch pan. Bake at 350° for 8 minutes. Remove. Top with chips. Pour milk over; sprinkle with coconut. Bake for 20 minutes more. Melt 1/2 cup chocolate chips and shortening. Drizzle over top.
Pat optional ingredients into meat. Place roast, fat side up, in baking pan. Add water. Bake at 375° for 1 hour. Do not open oven door. You can do this in the morning. Then, before serving, cook at 375° for 30 minutes rare, 45 minutes for medium or 1 hour for well done. Cook uncovered. Serves 6.
Combine cereal, crackers, pretzels, dressing and dill weed; stir well. Sprinkle oil over it and stir well. Pour in paper bag and let sit for 2 hours, shaking occasionally.
Spread cream cheese on 9-inch dinner plate. Add cocktail sauce on top and sprinkle crab meat on top. Chill. Spread on crackers.
Drain 1 jar artichoke hearts and use juice to saute onion and garlic. Chop hearts and add to sauteed mixture. Beat eggs in bowl; add bread crumbs, salt, pepper, oregano, Tabasco sauce and parsley. Add sauteed mixture. Mix well and add cheese. Bake at 325° in a 7 x 11-inch baking dish for 30 minutes.
Mix all ingredients together well. Bake at 400° for about 35 minutes or until done.
Cook zucchini 10 to 15 minutes. Remove from heat and stir in jello. After jello is dissolved, pour into jars and seal or put in freezer.
Place potatoes in an ungreased 5-quart slow cooker. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4 to 5 hours or until potatoes are tender and heated through. Yield: 14 servings.
Dissolve jello in boiling water. Add the rest of the ingredients; mix well and pour into a lightly greased mold.
Pour 1/2 cup of milk into blender container. Add cream cheese; cover. Blend until smooth. Blend in the remaining 1 cup milk. Dissolve coffee in water; add to blender with brandy. Add pudding mix; cover. Blend until smooth, scraping down sides. Pour into large bowl. Gently stir in whipped topping. Cut ladyfingers in half crosswise. Cover bottom of 8-inch spring-form pan with ladyfingers halves. Place remaining halves, cut ends down, around sides of pan. Spoon pudding mixture into pan. Chill until firm, about 3 hours. Remove side of pan. Sprinkle with grated chocolate. Serves 12.
Melt chocolate over hot water in a double boiler. Dip pretzels until fully covered. Let excess chocolate drip back into pot. Cool on waxed paper. Store in refrigerator or freezer. Makes about 40.
In blender grind nuts and coconut. Mix all ingredients together. Place in refrigerator 3 to 4 hours to harden. Mold into strawberry. Shape by hand. Roll in fine red sugar. Dip ends in green sugar to form stems, or small pieces of almonds dyed green can be stuck on end as stem. Use 2 per strawberry. Yields 50 or more. Store in airtight container in refrigerator or can be frozen.
Combine all ingredients. Beat for 1 to 1 1/2 minutes. Pour into tube pan lined with wax paper. Cook for approximately 1 hour at 350°. Leave in pan. Cool a little. Punch full of holes with fork.
Dissolve yeast in warm water. Beat eggs in large mixing bowl. Add sugar, yeast and oil. Mix well. Add 6 cups of flour, salt and scalded milk alternately. Beat until satiny looking. Let rise until double in bulk. Turn onto bread board with 2 cups flour and knead. Roll and cut into biscuits. Brush with melted butter. Bake 8 to 10 minutes at 375°.
Beat egg whites, water and salt until stiff. Add 3/4 cup of sugar and beat again. Into remaining 1/4 cup of sugar add cornstarch. Add this to egg mixture and beat some more. Keep beating until mixture looks marshmallowy, then add vanilla and beat into mixture. Spray Pam on baking sheet. Cut a piece of waxed paper to fit and place in baking sheet. Spray waxed paper with Pam. Pour egg white mixture on the waxed paper. Put in oven at ???° for 5 minutes. Reduce heat to ???° and bake for 1 hour. Do not open oven door. Turn off heat and allow to set for 1/2 hour.
*Or can use fresh medium sized soursop (extract with 1 1/2 cups water; 3 or 4 large mangos (blend pulp); or 2 large coconuts (extract with 2 cups water in blender).