HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put margarine in pan and add berries. Mix together for batter the remaining ingredients well and pour on top of hot berries and butter. Bake in moderate oven until brown.
Scrub squash. Cut off ends. Do not peel. Slice to make 6 cups. Cook, covered, in small pan of boiling salted water until tender, 15 to 20 minutes. Drain well. Sprinkle with salt. Reserve a few slices of squash for garnish.
In large wok or skillet, heat oil. Add garlic and ginger. Stir-fry 15 seconds. Add broccoli and carrots, tossing to mix well. Add broth and cover pan. Cook for 3 minutes over medium heat. Remove cover; turn heat to high and cook for 5 minutes, stirring constantly. When veggies are cooked, stir in soy sauce. Remove from heat and sprinkle with sesame seed.
Peel tomatoes. Drain some of juice off. Mix and simmer 40 minutes.
Add beaten eggs and onion soup mix to chicken broth. Combine with other ingredients. Pour into a greased oblong pan or Pyrex dish. Bake at 350° for 45 minutes.
*Fruit: blueberries, banana slices, Mandarin orange sections, seedless grapes, strawberry halves, kiwi or any fruit you want,
Combine first 5 ingredients. Beat until smooth. Stir in remainder of ingredients. Chill. Yield: 2 cups.
Melt margarine in a large skillet. Add onion and garlic. Cook and stir on medium heat until onion is tender. Add zucchini and mushrooms. Cook 10 to 20 minutes, stirring occasionally. Add tomatoes, salt, oregano and pepper. Cook for 2 to 3 minutes or until zucchini is tender. Sprinkle Parmesan cheese just before serving. Yields 4 to 6 servings.
Parboil the potatoes, keeping them whole throughout the recipe. Remove from pan and deep-fry in grease. Roll potatoes in equal parts oregano and Parmesan cheese mixture. Salt and pepper them to taste. Place in a shallow baking dish. Sprinkle with paprika. Bake at 350° for 25 to 30 minutes or until done.
Place all ingredients in a large saucepan and cover with water. Cook until tender. Do not drain. Chop until medium fine. Add milk. Season to taste. Serve hot.
Combine the bananas and sugar. Mix in egg and oil. Add dry ingredients. Bake in a loaf pan at 350° for 1 hour.
Mix all ingredients and form into patties. Roll in crumbs and refrigerate eight hours. Re-roll in crumbs and fry in 1/4 inch of oil until brown.
In 9 x 13-inch pan, line chicken, making several slits across chicken with sharp knife. Bake, uncovered at 350° for 30 minutes. Take chicken out of pan. Pour out broth. Return chicken to pan. Making sure the slits in chicken are open, pour 8 ounces of salad dressing over chicken. Cover with foil, return to oven 20 minutes.
In a small pan, sprinkle gelatin over water; heat slowly, stirring until gelatin dissolves. Pour into a small mixing bowl; add sweetener and vanilla and cool. Add chilled milk; beat at high speed until very thick. Cover and refrigerate. Yield: 4 servings.
Mix Miracle Whip, sugar and vinegar in large bowl. Add remaining ingredients. Mix. Refrigerate several hours for best flavor.
Preheat oven to 350°. Combine first 6 ingredients and pour into greased deep pie dish. Drain peaches, saving juice. Place peaches over mixture in dish. Mix cream cheese with sugar and juice. Spoon over peaches leaving 1/4 inch rim around edges. Sprinkle cinnamon. Bake 30 minutes, cool 45 minutes. Serve warm or cool.
On a lightly flowered surface (which has been sprayed with PAM) roll out dough. In a medium bowl mix cream cheese and parmesan cheese. Add pepperoni, onion, and garlic powder. Mix well and spread evenly over dough. Roll up dough tightly (like jelly roll). Cut into slices and place on a greased baking sheet. Bake at 400 degrees for 15 minutes.
Brown hamburger and sausage; drain well. Add tomatoes and chilies. Simmer uncovered for 45 minutes. Add cheese in chunks and heat until all cheese is melted. Serve hot with favorite chips or raw vegetables.
Mix all ingredients together. Bake in a 9 x 13-inch or Bundt pan (greased and floured) for 1 hour at 350°.
Heat oven to 400°. Cook sausage and onions until pork is brown. Drain and return to skillet. Add soup and next 3 ingredients. Bring to a boil and reduce heat; simmer 10 minutes. Spoon into greased casserole.
Wrap chestnuts in bacon and secure with toothpick. Put in 9 x 12-inch pan and bake at 300° for one hour. Drain fat. Combine catsup, sugar and soy sauce. Pour over chestnuts. Sauce need not completely cover. Bake at 300° for 1 hour. Try to keep toothpick clean for people to serve themselves.
Mix ingredients together until smooth. Refrigerate 30 minutes to 1 hour. Press pie crust into mini muffin pan and bake until slightly brown; let cool.
Preheat oven to 300°. Grease and flour cookie sheets. In small bowl, beat egg whites and salt until soft peaks form. Beating at high speeds, sprinkle in sugar, 2 tablespoons at a time, beating well after each addition. Beat in vanilla (whites should stand in stiff, glossy peaks). With rubber spatula, fold in coconut and flour. Drop by tablespoons about 1 inch apart onto cookie sheets. Bake 20 minutes or until lightly brown. Remove with metal spatula.
Heat oven to 350°. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture. Mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip 12 x 13-inches. Strips should be about 3 inches apart. In medium saucepan, heat 1/2 cup butter and 1 cup water to rolling boil. Remove from heat; quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat. Beat in eggs all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely. Bake about 60 minutes or until topping is crisp and brown. Cool. Frost with glaze and sprinkle generously with chopped almonds.
Soften ice cream and Cool Whip. Add other ingredients and mix with mixer. Pour into 8 x 8-inch pan. Put in freezer for at least 2 hours. Cut in squares.
Place 1/2 of dough in small pieces in a greased pan. Combine ingredients for caramel sauce. Melt and pour 1/2 over the bread. Spread with nuts. Add the rest of dough in pieces. Cover with the remaining caramel sauce. Let raise until double. Bake at 350° for 25 minutes. Turn upside down and cool.
Boil your sweets until done, drain and peel. In a greased casserole add brown sugar (pack down on bottom), place the sliced sweets on top of the brown sugar. Sprinkle brown sugar on top of sweets again if you wish. Dot with butter. Add water. Bake at 350° for 30 minutes. Serves 8 or more.
Preheat oven to 325°. Butter baking sheets. Cream butter and sugar. Add lemon, flour and oats. Mix until oats are well blended. Place dough formed into balls onto baking sheet. Flatten with fork. Bake 13 to 15 minutes or until light brown. Yields 38 (1 1/2-inch) cookies.
Cut chicken into 1 1/2 inch pieces. Mix flour and cornstarch together. Flour chicken and set aside. Mix egg and milk. Soak chicken in mixture 10 minutes. Re-dip into flour and fry in hot oil until golden brown. Mix bouillon cubes, 1 cup water, sugar, soy sauce and cornstarch until dissolved. Cook on medium heat until thick. Cook rice according to directions. Place chicken and rice on plate. Cover with sauce, cashews and onions. Use more soy sauce if desired.
Combine all ingredients and chill overnight. Serve with nachos or Fritos Scoops.
Mix milk, Cool Whip, lime juice and food coloring. Pour into pie crust and chill for about 4 hours.
Cover bottom of skillet with oil. Add onion and green pepper. Cook until onions are transparent. Add oregano, garlic salt, salt and pepper. Add tomato paste, tomato sauce and 2 cans of water per can of paste and sauce (6 cans). Add pepperoni and mushrooms. Simmer for 1 hour or more. Makes enough sauce for 3 pizzas.
Mix all ingredients together well. Form in shape of choice. Drain off all grease but a small amount. Pour tomato soup and diced tomatoes over meat loaf and place in oven and bake until soup is boiling. Or add 2 cans Franco-American mushroom gravy mix and place in oven until gravy is boiling. Bake 1 to 2 hours. Check the center for doneness.
Take fruit cocktail, crushed pineapple and mandarin oranges. Drain and save juice. When drained, add orange juice. Then add sliced bananas. Mix all drained juices together and add slowly to the fruit along with 1 large box sugar-free vanilla pudding to desired thickness. Chill (will not need all the juice).
Mix first five ingredients very well. Put half cornmeal mixture in 13 x 9-inch pan. Layer ground beef, cheese, pepper and onion. Pour rest of mixture on top. Bake 1 hour at 400°.
Beat tomatoes in blender for a few minutes. Season with the following spices to taste: salt, pepper, parsley, fresh basil (chopped) and oregano. In a heavy pot, brown garlic in oil; remove. Add tomatoes, sauce and spices. Simmer about 1 1/2 hours. Skim oil from top of sauce.
Season meat with salt, pepper and garlic powder. Chop up onions and peppers. Add to meat. Roll meat into quarter-sized balls. Roll in flour. Shake excess flour. Add enough grease to a pan to cover meatballs. Let meatballs brown. Drain them on paper towel. Cook egg noodles. Drain.
Cut crust off bread slices. Generously spread butter on one side of each slice of bread. Press buttered sides down into large muffin pan cups. Bake at 375° for 10 to 12 minutes or until toasted. Fill with fresh fruit or jam.
Remove top and seeds from green peppers; parboil 5 minutes; drain. Halve peppers. Brown onion and meat; add tomatoes, corn and seasonings. Heat through. Place peppers in 9 x 13-inch pan and stuff and top with buttered crumbs. Bake at 350° for about 45 minutes. Serves 8.
Combine dry yeast, water and 2 tsp. sugar and set aside. Combine oil, sugar, water and salt. Add the yeast mixture. Gradually add flour until a soft dough. Let rise until double; punch down and let rise again. Punch down and put into pans or make into balls about the size of golf balls. Let rise overnight in a cool place. Bake at 400 for 10 - 12 minutes for rolls.
Cut oleo into flour and sugar until crumbly. Pat into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Let cool.
Boil first three ingredients. Pack jars with next four ingredients. Pour boiling mixture into jars up to 1/4 inch from top of jar. Put small amount of alum into each jar. Be sure to wipe off top of jars after pouring in vinegar mixture. Seal immediately. Set hot jars into water bath until hot through and through. Do not allow hot jars to touch or set on cool surface.
Combine all ingredients in a large saucepan. Mix well, cook 10 minutes or until thoroughly heated.
Break up cake in bottom of sheet cake pan. Mix all other ingredients except glaze and strawberries. Cut strawberries up in glaze. Spread over top of cake mixture. Chill overnight.
Heat butter in oven at 350° in small oblong casserole. Pour in sliced peaches. Mix together sugar, flour and milk and pour over peaches. Bake 45 minutes or until brown. Cool and eat.
Combine milk, egg and stuffing crumbs in bowl. Let stand 2 minutes. Add onion and beef. Mix well. Place in shallow baking dish and shape into 2 small loaves. Top with barbecue sauce. Bake at 375° for 30 to 35 minutes. For 4 to 6 servings, double all ingredients but use 1 egg.
Mix together cream cheese and sugar. Add eggs, one at a time. Stir in sour cream and vanilla. Pour into pie crust. Bake at 350° for approximately 1 hour, or until outer edges of pie begin to crack a little. Center will set upon standing. Refrigerate for 6 to 8 hours or overnight before serving.
Drain beets, reserving liquid. Add water to make one cup. Combine beet juice, sugar, vinegar and cinnamon. Bring to a boil. Pour hot liquid over beets. Cover and let stand several hours or overnight. Makes 6 servings.
Crust: Beat egg whites with salt and cream of tartar until foamy. Add sugar (2 tablespoons at a time), beating well after each addition. Then continue beating to very stiff peaks. Fold in vanilla and nuts. Spoon into lightly greased 8-inch pie pan to form nest-like shell; build up sides to 1/2-inch above edge of pan. Bake in slow oven (300°) for 50 to 55 minutes. Turn off oven and let cool overnight.
Preheat oven to 350°. Mix mushroom soup with milk; reserve 1/2 cup. Mix remaining soup mixture with rice, mushrooms (including liquid) and half of onion soup mix. Pour into oblong baking dish. Place chicken on top. Pour reserved mushroom soup on top; sprinkle with remaining onion soup. Cover and bake 1 hour; uncover and bake 15 minutes more. Serves 4.
Melt butter and add all the other ingredients. Heat and put in chafing dish with candle under to keep hot. Serve with fresh peeled apples.
Dissolve Jell-O in boiling water. Drain blueberries and pineapple. Measure liquid; add enough water to make 1 cup. Add Jell-O to mix. Stir in blueberries and pineapple. Pour into flat pan or Corning Ware dish. Cover; put in refrigerator until firm. Combine cream cheese, sugar, sour cream and vanilla; spread over congealed salad. Sprinkle with chopped nuts.
Thoroughly mix all ingredients together and shape into a ring. Refrigerate until chilled, after covering with seal wrap. When ready to serve, fill center of ring with strawberry preserves. Serve with Triscuits or crackers of your choice.
Mix well the sugar, oil and eggs, then add other ingredients. Grease and flour 4 (1 pound) coffee tins. Fill each can 1/2 full and bake 1 hour in a 350° oven. Let cool before removing from can.
Place yeast in small bowl. Add sugar and lukewarm cream. Let stand while mixing butter into flour. Blend butter as for pastry until consistency of coarse cornmeal. Make a well in center of mixture and drop in unbeaten egg yolks. Add yeast mixture at same time and mix dough thoroughly until dough leaves sides of bowl. Mix for about 5 minutes. Place dough on lightly floured board and cut into 4 pieces. Let rest while making filling.
Make pudding as directed, using low-fat milk (2% or less). Mix in sour cream and whipped topping. Can layer with bananas and cookies or just mix all together. This makes a very large dessert.
Combine first 10 ingredients in a jar. Cover tightly and shake until well mixed. Set aside.
Toss ingredients together. Cover and chill 4 to 12 hours. Toss again before serving.
Mix together apples, cinnamon and sugar. Mix together flour and butter. Flatten in plate. Add apple mixture. Cook 5 minutes at 4°.
Combine 1/2 cup water, 1/2 slice onion and chicken breasts in large saucepan. Bring to a boil for 15 to 20 minutes. Water in pan should be absorbed. Add Fideo and simmer until the Fideo turns lightly brown. Add 2 1/2 to 3 cups water, adding your spices and your 8 ounce tomato sauce. Cover and simmer for 10 minutes. Removing the cover, simmer 10 to 15 minutes until water is absorbed.
Preheat oven to 350°. Cream butter and sugar until fluffy. Add eggs; blend. Add flour and soda. Add dates, walnuts, raisins and whiskey. Batter is very stiff.
Mix all ingredients thoroughly. I use my hands, clean of course! Leave in container and refrigerate until chilled. When cold, shape into a ball (or divide into smaller balls) and roll in ground pecans. Nuts can be chopped any way you want them. I divide the mixture into 4 balls sometimes!
In large bowl, mix meat and set aside. In saucepan, melt butter over medium heat. Add celery and onions; cook until soft, about 10 minutes. Add celery and onion and all other ingredients to meat mixture, except chili sauce. Combine well and form into a loaf. Place meat loaf into baking dish and top with chili sauce. Bake 1 hour in preheated oven at 350°. Serves 6.
Drain pineapple. Mix with all other ingredients. May add pecans, if desired. Chill and serve. Yields 10 to 12 servings.
Defrost ground meat. Mix all ingredients together in large pot, except water. Add 1/2 to 1 ketchup bottle of water to mixture to get desired consistency. Cover and cook for 2 hours over low-medium heat.
Boil noodles according to directions on package. Drain and rinse. Mix remaining ingredients in a separate pan and heat slowly until cheese melts. Mix with noodles and serve. Most children love this dish.
Heat oven to 350°. Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes (do not overbake; cookies will be soft.) Cool slightly; remove from cookie sheet onto wire rack.
Combine the first 4 ingredients; boil for 5 minutes, stirring occasionally. Add vanilla and baking soda; stir real good and pour onto the popped corn. Put in roaster; bake for 1 hour plus in a 200° oven, stirring every 15 minutes. (When pouring syrup onto corn, mix real good to coat.) Continue stirring occasionally after removing from oven so it will not be in one large chunk. Let cool completely before storing. The corn is very crunchy.
In a small bowl, mix potatoes and garlic salt, then spread it in a 1 1/2 qt. greased baking pan. Sprinkle ham over potatoes.
In medium bowl, combine all ingredients; mix well. Cover and refrigerate at least 2 hours to blend flavors. Serve with raw vegetable dippers. Store dip, covered, in refrigerator. Makes 2 cups.
Make one pie shell. Let cool. Cook lemon pudding according to box directions and cool slightly. Cut cream cheese into small pieces and mix with slightly warm lemon pudding. Add crushed drained pineapple. Put into pie shell and refrigerate. When pie is cool and set, you can add whipped cream over the top, if you wish.
Cream together butter and sugar; add eggs, molasses and vanilla. Combine flour, cinnamon and soda; gradually add to creamed mixture. Stir in oats, raisins, nuts and chocolate pieces. Drop by teaspoon onto ungreased cookie sheet. Bake in 350° oven until light brown or 12 minutes.
Fill ice cube tray with water or anything you would like. Put a popsicle stick into each cube, laying the stick to the outside of the tray. Freeze, then wait, then have fun.
Mix eggs, syrup, butter, vanilla and sugar. Stir in pecans. Pour into pastry shell. Bake at 350° for 50 to 55 minutes.
In casserole dish, combine soup, milk and pepper. Stir in green beans and 1/2 can of onions.
Combine all vegetables in large bowl. Sprinkle with salt and cover with cold water. Let stand 2 hours. Drain vegetables thoroughly. Press out liquid. Combine remaining ingredients in a large pot. Bring to a boil. Add drained vegetables. Simmer 10 minutes. Pack hot relish into pint jars. Seal with lids. Process 10 minutes in boiling water. Yield: about 4 pints.
Sift dry ingredients together twice. Cut in margarine until mixture resembles coarse corn meal. Add egg to milk and add all at once to dry mixture. Mix until dough leaves sides of bowl.
Preheat oven to 325°. Mix corn bread and toast in large bowl. Pour in stock. Set aside. Over medium heat in skillet, heat the oil and saute the parsley, celery, onions and green onions until the onions are clear, then pour into the bowl with the bread. Add the mint, salt and pepper and mix well. Pour into a 9 x 9-inch greased casserole dish or stuff a hen or turkey and bake 60 minutes or until bird is done.
Cream shortening, sugars, vanilla and eggs. Beat well. Add dry ingredients. Add oatmeal and raisins. Use waxed paper to roll dough into 2 to 3-inch diameter rolls (usually 8 to 10-inches long). Chill. You may freeze dough for later use. Slice into 1/2-inch thick slices. Dip each slice into a small bowl of confectioners sugar. Bake in 350° oven for 10 minutes. Makes approximately 100 cookies.
Mix cake mix, eggs, sour cream with vinegar, vegetable oil, hot water, instant pudding and flavoring together for 2 minutes. Grease Bundt pan. Make mixture of 1/2 cup sugar and 1 1/2 teaspoons cinnamon. Pour batter into Bundt pan alternately with cinnamon mixture, making layers. Bake for 1 hour at 350°.
Mash bananas with fork; add beaten eggs. Beat well. Add sugar, shortening and milk. Sift flour, soda and salt. Add to banana mixture. Fold in nut meats. Bake in well-greased bread tin in 350° oven for 1 hour and 15 minutes; cool. For easier cutting, this bread is better made the day before it is to be used. Good sliced thin and spread with cream cheese.
Mix the corns, egg, bread crumbs, pimiento, salt and pepper. Fill roast 1 hour before done. Place remaining stuffing in casserole. Dot with butter. Bake alongside crown roast at 325°.
Mix ingredients in pan on stove and bring to a boil. Boil for 1 minute, take off heat. Add peanut butter, vanilla and oatmeal. Drop by teaspoon on foil or wax paper and cookies will harden as they dry. (If too thin, add more oatmeal.)
Preheat oven to 400°. Prepare rice. Keep warm. In medium skillet over medium-high heat, cook shrimp and celery in butter. Stir constantly. Remove 6 shrimp for garnish. Reduce heat. Stir in flour. Mix until well blended. Gradually stir in half and half, salt and pepper. Cook, stirring constantly until thickened and shrimp are tender. Put rice in casserole. Top with mixture. Sprinkle with cheese and garnish with shrimp. Bake 10 minutes or until cheese melts and is hot. Makes 4 to 5 servings.
Mix all ingredients well. Bake at 350° for 30 minutes. Yields 2 small loaves or 1 big loaf.
Mix Jell-O as directed on box. Mix cottage cheese and pineapple. Mix thoroughly. Add Cool Whip. Pour in Jell-O mold and freeze. Use directly from refrigerator.
Stir together sugar, flour and salt in saucepan. Blend egg yolks and water; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat and stir in butter, lemon rind and juice. Pour into baked pie shells.
Cut and core apples- Cut into quarters. LOOK FOR SEEDS AND STEMS!! Put all into a pan over Medium heat, covered. Simmering for 15 minutes. Let apples cool, then mash.
Cook broccoli; place in greased casserole. Combine soup, mayonnaise and lemon juice; pour over chicken. Sprinkle grated cheese over this, then cover with the bread crumbs that have been tossed in melted butter. Bake at 350° for 30 minutes. Serves 8.
Saute onion and celery in butter in large saucepan. Stir in flour. Gradually add water. Heat to boiling. Reduce heat and boil gently 5 minutes. Add cream soups and crab or shrimp. Simmer 5 minutes. Discard bay leaf. Stir in evaporated milk. Reheat to serving temperature. Do not boil.
Mix together sugar, flour, salt, orange rind, lemon juice and orange juice. Cook in double boiler until thick. Add slowly, beaten egg yolks and butter. Pour into baked pie shell. Cover with meringue from the 3 egg whites and brown in oven.
Place the chicken in bottom of casserole dish. Pour the vegetables over chicken. Mix well the soup, chicken broth and bouillon cube and bring to a boil. Pour over vegetables. Pour crust over top of this and bake at 400° for 1 hour and 15 minutes or until brown.
Wash and cut lettuce and onions into small pieces. Fry bacon in skillet. Remove bacon and crumble into tiny chunks. Sprinkle salt and pepper to taste and sugar on top of lettuce. Add vinegar to lettuce. Make sure that the bacon grease is still very warm, then pour over lettuce. Mix well. Serve with brown beans and cornbread.
Cook macaroni in boiling, salted water until tender. Drain and rinse. Melt butter in saucepan. Saute green pepper lightly in butter. Add flour, stir well and add milk. Continue stirring until sauce is smooth and thickened. Add salt, pepper, 2 cups Cheddar cheese and 1/4 cup Parmesan. Continue to cook and stir until cheese is melted. Combine with macaroni in 2 quart casserole dish. Top with 1 cup shredded Cheddar and 2 tablespoons Parmesan. Bake in 350° oven until bubbly.
Chill potatoes. Add celery, 3 tablespoons vinegar and salt; toss lightly. Place sour cream in small mixing bowl. Add coddled eggs, remaining vinegar, pepper, mustard, garlic and onion; mix well. Pour dressing over potato salad; mix well. Chill for at least 3 hours before serving.
Bake, uncovered, in a slow oven for 2 or 3 hours.
Mix sugar, molasses, shortening and egg until smooth. Sift together flour, soda, salt, cinnamon, ginger and cloves. Add to sugar mixture; stir in hot water and pour into greased and floured 9 x 13-inch pan. Bake in 350° oven until done, about 40 to 45 minutes. If using self-rising flour, omit soda and salt.
Stir lightly. Leave sit overnight. Make loops of stiff wire. Let kids have fun, even grown up kids.