HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix potatoes, melted butter, and onions in a bowl. Lightly grease a 9 x 13 inch baking dish. Spread potato mixture in dish. Cover with cheese. Mix soup and sour cream; cover the layer of cheese. Mix corn flakes with melted butter and place on top. Bake in a 350 degree oven for 1 hour.
Mix everything and pour into two unbaked pie shells and cook at 350° for 30 minutes or until browned.
J. D. wrote this recipe in his kindergarten class at age 6: Cook bread in a frying pan. Cut out a circle. Crack an egg in it. Turn it over two times. The egg sticks on the toast so you cut it.
Saute bacon until crisp, remove from drippings and set aside to drain. Parboil poke greens and drain. Add poke and soy sauce to hot bacon drippings. Simmer, tightly covered, until poke is wilted. Drop eggs individually on poke. Cook, covered, until eggs are firm. Using spatula, cut around each egg and place on warm plates. Crumble bacon pieces over eggs and serve. Serves 2.
Preheat oven to 325°. Butter a Bundt pan. Using a mixer, beat the butter with the granulated sugar until fluffy. Beat egg yolks and blend well into the butter mixture.
Bake potatoes at 400° in middle rack of oven for 30 minutes. Rotate and pierce with fork. Bake additional 30 minutes. Slice small lid from top of potato and scoop out potato. (Leave enough potato as not to see skin.) Salt inside of remaining potato. Add to scooped out potato the scallions, sour cream, butter, nutmeg, salt and pepper. Spoon filling into potato boats. Top with Cheddar cheese and brush with melted butter. Bake at 375° for 20 minutes. (You may add bacon, ham, broccoli, etc., to filling.)
Butter and flour a 9-inch pie pan. Set the oven at 350°. Beat egg whites. Beat in, a spoonful at a time, the sugar. Add vanilla. Mix together graham cracker crumbs, baking powder, salt, shredded coconut and chopped walnuts. Spread in the pan and bake 30 minutes. Top with whipped cream or vanilla ice cream.
Mix all ingredients well and put in ovenproof dish. If desired, sprinkle 1/3 cup slivered almonds over top. Bake at 375° for 15 minutes. Serve hot with crackers.
Mix first four (4) ingredients together. Shape into balls (walnut size). Place on wax paper, refrigerate at least two (2) hours. Melt chocolate chips and paraffin in double boiler. Dip balls into chocolate mixture using toothpick or cake tester. Place on wax paper. Cool. Put in airtight container; refrigerate.
Mix Jell-O with boiling water. Add blueberries and pineapple with juice. Pour into bowl and put in refrigerator to jel.
Steam or boil carrots and drain. Mix all ingredients and cover in refrigerator for at least 12 hours. Serve as a salad over greens or as a cold salad dish.
Mix all ingredients together. Split buns and spread mixture on the bun. Wrap in foil and bake at 350° for 15 to 20 minutes. May be frozen. A good Lenten meal.
Wash chicken. Pat somewhat dry. Season chicken with all spices. Cover all chicken parts with paprika. Place in casserole or roasting pan with lid. Dot with butter or margarine. Cover pan with lid and bake in oven at 350° for 1 1/2 hours. Serve.
Thaw broccoli and drain well. Saute onion in 4 tablespoons of margarine. Stir in flour. Add water; cook over low heat until mixture thickens. Add salt. Blend in cheese. Combine sauce and broccoli and eggs and mix gently until blended. Turn into greased casserole. Top with cracker crumbs. Dot with remaining margarine. Bake at 350° for 1/2 hour.
Skin and cut chicken into chunks. Puree onions, ginger, almonds, peppers, cumin, coriander, turmeric, cayenne and salt. Add a little water to break down, if necessary.
Prepare and bake brownie mix according to directions. Drizzle with Kahlua. Cut or break brownie into pieces.
Cook chicken in salted water until done. Debone chicken and set aside. Cook noodles in chicken broth until tender; drain broth. Cook onion in oil until done. Add deboned chicken to noodles. Add onion and soups together and mix with noodles and chicken. Put into casserole dish. Top with cheese and then cracker crumbs. Put into moderate oven until cheese is melted.
Bake cake by directions in sheet pan. Crumble when done. Make layers in bowl of 1/2 each ingredient, starting with cake. Then start over and use second half of each ingredient. Very pretty in glass bowl.
In 6-cup baking dish combine sugar and flour. Add cocktail with liquid and vanilla. Mix well. Combine brown sugar and nuts; sprinkle over top. Bake at 350° for 45 minutes.
Season chops with 1 envelope of broth, black pepper and ginger. In large skillet, brown chops. Remove chops and drain excess fat. Stir in onion and saute lightly. Stir in water, orange juice, catsup, brown sugar, dry mustard, salt and remaining chicken broth. Bring to a boil. Stir in rice and place chops on top. Lower heat and simmer 30 minutes.
Arrange potatoes in a greased baking dish. Melt butter and sugar together and pour over potatoes. Bake at 350° for 20 minutes, basting occasionally. Serves 6.
Roast pork in shallow pan at 325° about 45 minutes. One half hour before meat is done, pour off drippings. Combine soup and remaining ingredients to make sauce. Pour over meat. Continue roasting. Spoon sauce over meat often.
Combine eggs and milk. Stir together flour, baking powder and salt. Add to eggs and milk. Beat smooth. Heat oil in skillet. Pour mixture into funnel. Release into hot oil. Cook about 2 minutes or until golden brown. Take out of oil. Place on a paper towel. Let cool. Sprinkle with powdered sugar and top with cherry pie filling.
Preheat oven to 400°. Melt oleo, put half in 9 x 13-inch dish. Sift flour and baking powder. Beat eggs; season with salt and pepper. Add ham, cheese, flour mixture and other half of oleo. Mix, pour into dish, bake at 400° for 15 minutes. Reduce heat to 350°, bake 30 minutes longer or until puffy and light golden brown. Can be mixed and stored in refrigerator until ready to be baked. Can also be baked and frozen.
Marinate a boned and butterflied leg of lamb at least overnight (up to 48 hours). Barbecue over hot coals for 45 minutes. Serve with rice.
Soak brisket overnight in 1/2 bottle liquid smoke in covered dish in refrigerator. Next morning, pour off liquid smoke and pour 1/2 bottle Worcestershire sauce over meat. Season with salt, pepper, onion and celery salt. Cover and bake for 5 hours at 275°. When done, pour off most of liquid. Cover meat with barbecue sauce; cover with foil and bake 1 hour more. (If desired, you can add 1/4 to 1/2 cup water at this time.)
Brown beef. Drain off fat. Add the remaining ingredients, stirring after each. Bring to a boil then reduce heat to a simmer and cover. Cook for 30 minutes. Serves 6 to 8 people.
Cream first four ingredients. Add egg and vanilla. Sift flour, soda and salt. Combine with other mixture. Shape into balls and dip in white sugar. Bake at 375° for 8 minutes. Press in candy kisses. Return to bake 2 to 5 minutes.
Scald milk; stir in shortening, sugar, salt and lemon rind. Cool to lukewarm. Dissolve yeast in warm water. Add milk mix, eggs and 1 cup flour to yeast mix. Beat thoroughly. Add fruit. Stir in enough flour to make soft dough. Turn out on floured board and knead until smooth and elastic. Put in greased bowl. Turn to grease top. Cover and let rise until double, about 1 1/2 hours. Punch down, turn out on board. Cover and let rest 10 minutes. Roll into oval 3/4 inch thick. Brush 1/2 of oval with butter. Fold over. Place on greased cookie sheet. Cover and let rise until double, about 45 minutes. Bake at 350° about 30 minutes. Spread icing on lightly. Sprinkle with nuts.
Pour boiling water over butter, sugar and salt; let cool. Dissolve yeast in warm water; beat in eggs. Add to the cooled butter mixture. Add flour; mix well. Let sit overnight, covered, in refrigerator. Shape 2 hours before baking. Melt butter or margarine and brush onto tops as rolls are shaped. Sprinkle with sesame or poppy seed if desired. Bake at 425° for about 12 minutes.
Saute onion, celery and pepper in butter. Add salt, pepper and lemon juice. Place fish steaks on foil in baking pan. Pour seasoned sauteed sauce over fish. Bake at 350° for 20 minutes.
Combine all ingredients in a quart saucepan. Cook over medium heat, stirring often, until blended and heated thoroughly. Serve dip hot, with chips.
Dip wafers in milk and layer bottom of pan. Make pudding using 4 cups milk instead of three. Cut bananas in slices. Layer on top of wafers. Keep layering until pan is full. Pour pudding over the layers. Whip egg whites and add sugar. Spread over top. Turn oven on, put pan in and brown top.
Brown and drain the ground meat, garlic and onion. Add the tomato sauce, sugar, black olives, green chilies and chili powder; heat through until well blended. Layer as follows: meat mixture, cottage cheese with eggs, grated cheese and softened tortillas. Continue layers; end with meat and cheese so tortillas won't dry out. Bake for 20 to 30 minutes at 350°. This recipe makes a large casserole, more than will go in a 9 x 13-inch pan. Great for large groups!
Heat oven to 250°. Combine meat, veggies and potatoes in 3-quart casserole. Mix tomato puree, salt, pepper and cornstarch. Pour into casserole. Stir, cover and bake at 250° for 5 hours. Yields 6 servings.
Bake the cake mix by box and cook in a rectangular pan. When done, punch lots of holes in cake. Mix Eagle Brand milk and cream of coconut together. Pour this over the cake while still hot. Mix the sour cream, frozen coconut and confectioners sugar together. Pour over cake after it slightly cools. Top cake with flaked coconut and pecan pieces.
Cook noodles according to package directions. Do not overcook. Drain, rinse with cold water, drain again and toss with 1 tablespoon sesame seed oil. Set aside.
Make the cake mix as directed in a 13 x 9-inch pan. Cool. Punch holes all over the cake. Mix the condensed milk and cream of coconut. Spread over slightly warm cake. Refrigerate overnight. Frost with the Cool Whip. Sprinkle white or tinted coconut on top.
In 2 tablespoons oil, saute onion and garlic. In a bowl, mix sauteed mixture with tomato juice and egg. In another bowl, combine flour, baking powder, salt, oregano and 1 cup of cheese. Quickly stir wet ingredients until moistened. Spoon into oiled muffin cups, and sprinkle tops with remaining cheese. Bake at 400° for 20 minutes. Don't overbake.
Melt butter in large skillet. Add zucchini and shallots. Cover and cook for 10 to 15 minutes, stirring often, until zucchini is soft but not browned. Combine half the zucchini mixture, 2 cups of broth, curry powder, salt and cayenne. Puree in blender. Repeat pureeing with remaining ingredients. Combine batches.
Cream shortening. Gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and water.
In your biggest pan, saute in olive oil the onion. Add fresh garlic, basil, oregano, cinnamon and cloves. Add cubed vegetables, sauteing rapidly over high heat. Add sliced tomatoes and red wine (we just fill the pan up with tomatoes). Once this is bubbling nicely, turn down to medium heat and let liquids boil down about 30 minutes, with lid off. About 10 minutes before dinner, boil the spaghettini until done. Rinse and serve with sauce. Leftover sauce freezes well for future meals.
Cream butter and sugar together until fluffy. Add eggs, one at a time. Mix well. Add dry ingredients, alternating with milk. Fold in fruit.
Boil sweet potatoes (in the skins) until soft. Peel as soon as you can handle them. Mix in egg yolks, margarine, pineapple and sugar. (Save egg whites for meringue.) Place in 1 1/2-quart baking dish. Bake at 375° for about 15 minutes.
Preheat oven to 350°. Place apples in a greased 8-inch pan. Sprinkle with cinnamon, salt and water. Rub together flour, sugar and butter. Drop over apples and bake for 45 minutes.
Combine salmon and dry mustard. Set aside. In top of double boiler, mix the sugar, flour, salt and pepper. Ad the beaten egg yolks, melted butter, milk and vinegar. Cook over boiling water until thick. Dissolve gelatin in 3 tablespoons of cold water. Add to mixture. Cook 1 more minute, stirring constantly. Add salmon mixture. Place in 1 quart mold and chill.
Cook sugar, cocoa, milk and magarine until mixture starts to boil. Remove from heat and cool 1 minute. Add vanilla, salt, peanut butter and oats. Stir well and drop on wax paper.
Boil broccoli as package directs. Roll crackers and melt butter. Layer broccoli and chicken in casserole dish. Put crackers on top and bake 15 minutes at 300°.
Mix onion soup mix, Russian dressing and apricot preserves together. Pour the dressing mixture over chicken, using 9 x 13-inch baking pan. Bake at 350° for 30 to 45 minutes or until chicken is completely cooked.
Mix first 3 ingredients together well. Pat into a large pie pan. Bake at 325° for 15 to 20 minutes. Let cool.
Blend all ingredients in blender. Dressing will be thick. Store in tightly covered jar in refrigerator. Stir well before using.
Combine yeast and water. Let stand 5 minutes. In a large bowl, combine milk, sugar, salt, shortening, eggs, yeast mixture and half of the flour. Beat 2 minutes on electric mixer (medium speed). Add remaining flour and vanilla. Beat 2 more minutes with a spoon.
Melt margarine; add stuffing mix and coat. Mix in bowl 1 3/4 cups stuffing mix, broth, chicken, soup, onion and peas. Pour into a greased casserole dish and put 3/4 cup stuffing mix on top. Bake in a 425° ove for 35 minutes. I bake mine in a glass dish and reduce the heat to 400°. I also cover the dish with aluminum foil and take off foil for the last 5 to 10 minutes to brown.
Combine all ingredients in a saucepan and cook until heated thoroughly. This can be served hot or cold over waffles or pancakes along with vanilla ice cream, if desired.
Mix oleo, sugars and eggs. Add dry ingredients. Mix well. Add chocolate chips, nuts and vanilla. Bake at 350° until done.
Combine the first 4 ingredients. Add sugar gradually. Add nuts. Beat on low speed until well blended. Spoon out onto wax paper. Let stand 12 hours.
Mix the first 7 ingredients together and add remaining ingredients. Bake at 350° for 1 hour. Makes 2 bread loaf pans.
In large, heat-safe pitcher, put lemon slices, sugar and boiling water. Stir until sugar is dissolved. Chill until cold. To serve, pour over ice cubes in chilled tall glasses. Makes 4 servings.
In large mixer bowl, beat cheese until fluffy. Beat in Eagle Brand until smooth. Stir in ReaLemon and vanilla. Slice bananas in mixture. Pour into crust. Chill 3 hours or until set.
Drain salmon and mix with other ingredients. Drop in hot corn oil. Turn when brown and let brown on other side. The cakes should be soft in the middle. Drain on paper towels. Serve while hot. (If cooked in a T-Fal pan, you can use very little oil.)
Bake cake as directed. Poke holes across cake as a jello cake. Pour crushed pineapple over top and spoon juice into holes. Cool cake. Mix pudding and milk and add to Cool Whip. Beat about 2 minutes. Spread over cool cake. Sprinkle coconut over top, if desired.
Peel, boil and mash potatoes. Mix in cream cheese, butter or margarine and sour cream. Salt and pepper to taste. Spray a 9 x 13-inch pan with nonstick spray. Put potatoes in pan. Sprinkle top with both cheeses and paprika. Bake at 350° for about one hour or until heated through.
Cook broccoli according to package directions; drain well. Place half the bread slices in a 13 x 9 x 2-inch pan. Cover with layers of cheese, broccoli and ham. Top with remaining bread. Mix eggs, milk, salt, onions and mustard; pour over bread. Place in refrigerator overnight. Bake in preheated 325° oven for 55 minutes or until done. Serves 6.
Cook fryer until tender. Cool and debone. Cook onion and celery in small amount of water. Add chestnuts and bamboo shoots in small amount of broth. Cook cabbage; don't overcook. Add all salt, pepper and soy sauce to taste. Cook rice in broth. Serve as side dish or with chow mein.
Use a microwave bowl. Place in bowl as listed, except nuts. Cook on High for 5 minutes. Take out of microwave and stir all together. Add nuts and mix approximately 5 minutes. Pour in pan. Let stand 5 minutes. Cut as wanted.
Put kraut in pan. Add wieners, cut in slices. Cook on medium until wieners are done.
Brown pork chops in electric skillet using oil or spray to grease skillet. Cover pork chops with tomatoes, tomato sauce and rice. Cover with water, just barely. Cook at 350° for 45 minutes. Salt to taste. Serve with tossed salad and hot buttered bread.
Pour boiling water over citric acid in large earthen bowl. Let stand for 24 hours. Then mix sugar, pineapple juice, orange juice and cold water. Chill and serve.
Mix eggs, sugar and vanilla on high speed for 20 minutes. Fold in by hand the flour and baking powder.
Place lime in water; add cucumbers. Soak for 24 hours, then soak for four hours in clear water, changing every hour.
Combine oil, sugar and vinegar in small, non-aluminum saucepan. Bring to boil over medium heat, stirring occasionally. Simmer for 5 minutes and add celery seed, mustard, salt and pepper. Remove from heat.
Grease and flour bottom of 13 x 9-inch pan. In small mixer bowl, combine 2 tablespoons butter, cream cheese, 1/4 cup sugar, egg, 3 tablespoons milk and 1/2 teaspoon vanilla. Beat at high speed. Combine remaining ingredients in a large mixer bowl. Blend well; beat 4 minutes at medium speed. Spread half of batter in pan. Spoon cheese mixture over batter, spreading carefully to cover. Top with remaining batter and spread to cover. Do not mix batters. Bake at 350° for 50 to 60 minutes. Cool and frost (also good with powdered sugar instead of frosting).
Mix all ingredients and pour dressing over; mix again. Cover and refrigerate overnight. Serve with tortilla chips.
Preheat oven to 350°. Lightly grease casserole dish. Cook macaroni, drain and return to pan. Stir in butter and egg. In large bowl, combine mustard, salt and nutmeg with a tablespoon boiling water. Stir in milk, 2 1/2 cups cheese, onion and macaroni.
Combine broccoli, mushrooms, tomatoes, zucchini, tortellini and olives. Add combined dressing and mustard. Mix lightly. Chill. Serves 6.
In frying pan, combine shortening, squash, onions, salt and pepper. Cook until done. Drain well. Pour in casserole dish. Cool about 15 minutes. Beat eggs, then stir into squash and onions. Put cheese on top of squash. Sprinkle crushed crackers over cheese. Cook at 350° for 20 minutes.
Cook black-eyed peas according to directions on package. Drain. Meantime, fry bacon, crisp; remove from pan. Fry onions until golden in the fat. Add, with fat, to rice and water. Bring to the boil and cook until water is absorbed (about 15 minutes). When almost done, add drained peas and let them heat. Serves 6.
Mix all ingredients well and allow to sit, refrigerated, for at least 1 hour. You may make salsa ahead of serving time but only by 24 hours or less.
In a large bowl, combine corn, beans and pepper. Combine remaining ingredients in a small bowl; pour over corn mixture and toss to coat. Chill. Yield: 6 to 8 servings.
Clean and cut peppers. Put in ice water overnight. Boil water, vinegar, sugar and salt for five minutes. In quart jars, put 1 clove garlic and peppers. Seal as for canning. Boil 3 minutes in boiling water bath.
Heat oven to 375°. Place washed whole zucchini in large pot of boiling water. Cover and cook over low heat for 5 minutes. Remove zucchini and cut each in half lengthwise. Scoop out most of pulp, leaving a shell about 1/4-inch thick. Chop the pulp coarsely.
In 2 large bowls, separate the juice from the plum tomatoes; put on the side. In a large saucepan, pour in olive oil. Turn heat on medium-high. Chop up a good amount of fresh parsley and saute in olive oil with garlic cloves until garlic is golden color. Turn heat down to low and let cool a little. Crush the plum tomatoes with hands until considerably crushed into smaller pieces. Put in pot with olive oil and garlic. Turn up heat to medium-high again and fry for approximately 15 minutes. Lower heat again to medium-low. Let cool for a few minutes. Pour in juice from tomatoes. Add remaining parsley, lots of basil, salt and pepper to taste. Cook on medium-low for approximately 1 1/2 hours, stirring frequently (don't let tomatoes stick to bottom of pot).
Mix and spoon over chicken pieces. Bake in 375° oven for 45 minutes.
Cook bacon until crisp. Drain on paper towel. Reserve 1 tablespoon drippings and saute onion, green pepper, celery, and garlic until tender in saved drippings. Add bacon. Add pineapple juice, catsup, and chili powder. Bring to a boil. Add cut up hot dogs or smokies and simmer covered 5-8 minutes. Serve over rice.
Brown pork chops in skillet and place in baking dish. Put all other ingredients into blender and mix until smooth. Pour over chops; bake at 375°, covered with foil, for 45 minutes, turning once. Uncover and bake additional 15 minutes.
Combine butter and sugar. Add beaten egg. Stir in mashed bananas. Sift dry ingredients except soda which has been dissolved in hot water. Add vanilla and nutmeg. Bake in greased muffin pan in a 375° oven for about 15 minutes. Cool on rack. Sprinkle with confectioners (10x) sugar.
Mix pudding, milk, 2/3 of Cool Whip, sour cream and nutmeg. Layer bananas and vanilla wafers ending with pudding mix. Add remainder of Cool Whip on top.
Cook tapioca, pudding, jello and water all together; boil and thicken. Remove from stove to cool 1/2 hour. Add oranges and Cool Whip. Beat all together and chill.
Work together with fingers until mealy, like pie crust. Add boiling water, approximately 1 1/2 cups. Stir until it's cool enough to use hands to mix. Add more water until it looks like bread dough. Knead in bowl, adding more flour as needed. Cover with towel to rest and rise, 1/2 to 1 hour. Separate into pieces about the size of a plum. Roll dough (room temperature) and cook on hot iron skillet, 30 to 45 seconds on each side. Keep tortillas warm between towels until all are cooked.
Pour water over oats. Let stand 20 minutes. Cream sugars, shortening and oats. Add eggs; beat well. Add rest of ingredients. Bake in greased and floured pan at 350° for 35 to 40 minutes.
Cream butter and sugar. Add flour gradually, then add nuts and vanilla. Shape into small balls. Bake at 325° for 15 to 18 minutes on an ungreased cookie sheet. Before cookies cool, roll in powdered sugar.
Put all in a large bowl and mix with large spoon. Bake at 350° about 1 hour.
Cook peas according to package directions; drain and refrigerate. In a medium bowl, combine peas, tomatoes, green pepper and onion. Mix well.
Combine cake mix, sugar, apricot nectar and salad oil in large bowl. Beat 2 minutes at medium speed. Add eggs, one at a time, beating after each. Pour batter into greased, floured 10-inch tube pan. Bake at 325° for 1 hour or until cake springs back when lightly touched. Cool on rack, right side up, for 15 minutes. Remove from pan.
Remove heads from shrimp. Rinse and put into heavy pot. Add oil, vinegar, cut up orange (rind and all), cut up lemon (rind and all), onion, sprinkle of garlic and salt and crab boil to taste. Simmer slowly, stirring occasionally, with cover on pot, until shrimp are tender, about 20 to 25 minutes.
Bone and cube chicken breasts. Heat oil; stir in almonds. Cook and stir about 3 minutes. Add chicken and cook just until meat turns white. Mix ginger, sugar, sherry, water, soy sauce and cornstarch. Pour over chicken and heat until thickened. Add thawed vegetables and stir-fry just until glazed. Serve immediately. Makes 4 servings.
Cream butter and sugar; add eggs, one at a time. Beat well. Blend drained pineapple; fold in bread. Bake at 350° for 1 hour in 1 1/2-quart casserole dish (greased). Serves 6.
Bring first 4 ingredients to boil. Cool to lukewarm. Pour over mixed vegetables. Refrigerate 24 hours. Drain a little before serving. Salad will keep in Frigidaire for several weeks.