HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together except cheese. Pour half batter in greased baking dish. Add half cheese. Add remaining batter. Top with remaining cheese. Bake at 350° for 45 minutes.
Dice bacon in small pieces and pan-broil over moderate heat until crisp. Add remaining ingredients, stirring constantly, until mixture comes to a boil. Pour over salad greens and toss gently until well blended. Season to taste and serve at once.
Remove seeds from lemons. Mix lemons with sugar and let stand overnight. Add beaten eggs and stir. Pour into pie shell and bake at 450° for 15 minutes. Lower heat to 375° and bake for 20 minutes. The Shaker recipe calls for a top crust, but this is optional.
Melt oleo. Stir in sugar, syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 large shallow baking or roasting pans. Bake in a 250° oven for 1 hour, stirring every 15 minutes. Remove from oven. Cool completely. Break apart and store in covered container. Yields 5 quarts. This recipe can be halved.
Mix broccoli, chicken and onion together in a bowl. Beat milk, eggs, bisquick, salt and pepper until smooth. Pour the milk, eggs, etc. over the chicken, broccoli, cheese and onion in greased pie pan. Bake 25 to 30 min. in 400° oven. I usually bake it 10-15 min. more in my oven. The pie will be done when a knife inserted in the center comes out clean.
Place crackers in a single layer in a foil-lined 15 x 10-inch baking pan. In a saucepan over medium heat, melt butter. Add sugar; bring to a boil, stirring constantly. Boil 2 minutes. Remove from the heat. Add vanilla. Pour evenly over crackers; sprinkle with nuts.
Before mixing, sprinkle dates and raisins with some flour, so they don't stick together in mixture.
Sift together flour, sugar, baking soda, cocoa, salt, cinnamon and nutmeg. Add apricots. Mix in shortening, walnuts and raisins. Grease and flour 13 x 9 x 2-inch baking dish. Bake at 400° for 10 minutes, then turn oven down to 350° for 30 minutes more. Remove from oven and cool.
Saute celery and onion in 2 tablespoons oil. Mix soups and milk together; add to rice. Cook broccoli; drain. Add rest of ingredients; bake 30 minutes at 350°.
In a skillet over medium heat, put 1 tablespoon margarine; cook chicken for 10 minutes or until browned on both sides. Remove chicken; keep warm.
Cut melon in half crosswise and remove seeds. Slice melon into 1-inch rings. Remove rind. Fill each ring with scoops of ice cream. Top with melted preserves. Serve immediately.
Preheat oven to 350°. Melt chocolate over hot, not boiling water and cool. Grease well and flour a 10-inch tube pan. Sift flour with baking powder, soda and salt. Set aside. In large bowl, beat eggs until thick at high speed. Gradually add sugar, 1/4 cup at a time, beating well after each addition. Add oil and cooled chocolate; beat until well blended. At low speed, add sifted dry ingredients, mixing until smooth. Add zucchini and nuts with wooden spoon. Stir until well combined. Turn batter into prepared pan. Bake 1 hour and 15 minutes or until surface springs back when pressed lightly with fingertip. Cool in pan on wire rack 15 minutes. Remove from pan; cool thoroughly on rack.
Put in saucepan 1/2 cup sugar and let brown; add little water and cook until light syrup (don't let sugar get too brown). Stir and mix well 1/2 cup sugar, flour or cornstarch, egg yolks and whole egg. Add to syrup and cook until thick. Put in baked crust and top with meringue and brown.
Stir together dry ingredients. Stir in next five ingredients. Beat eggs, oil and vanilla and stir into first mix until just combined. Fill greased tins. Bake at 350° for approximately 25 minutes. Makes 18 muffins.
Mix flour, sugar and salt in a 2-quart bowl. Add in syrup and mix well. Beat eggs in with fork one at a time. Mix in remaining ingredients. Pour into a 9-inch pie pan lined with unbaked pastry. Bake near center of 375° oven for about 50 minutes or until firm. Cool before serving.
Combine flour, salt and pepper. Lay meat on chopping board and sprinkle meat with flour mixture. Pound in flour mixture, turn meat over and repeat. (This pounding also tenderizes the meat.) In hot oil in skillet, brown meat. Add rest of ingredients. Stir well. Simmer about 1 1/2 to 2 hours, or until meat is tender. Serve over rice. Serves four people.
Mix Eagle Brand milk, confectioners sugar and coconut. Form or shape into bars or balls and chill. Melt 12 ounces chocolate chips and 1/3 of a block of paraffin in double boiler. Dip each bar or ball in chocolate mixture.
Remove crusts from bread; spread bread slices with butter. Place in a greased 13 x 9 x 2-inch baking dish; set aside. Cook sausage until browned, stirring to crumble; drain well. Spoon sausage over bread slices; sprinkle with cheese. Combine beaten eggs, milk, salt and pepper; mix well and pour over bread and cheese. Cover casserole; refrigerate overnight.
Preheat oven to 350°. Rub the sage, cinnamon and cloves over the surface of the pork. Place it on a rack and roast the pork for 1-1/2 hours or until it registers 160° on a meat thermometer. Let the roast rest for 15 minutes, then slice and serve.
Heat oven to 350°. Mix all ingredients and put in casserole dish. Bake at 350° for 30 minutes. (You can cook bacon to lay on top.)
Lightly toss the chicken, pineapple, dates, celery and almonds until mixed. Chill well before you add the mayonnaise. Serve on crunchy bed of lettuce - serves 6.
Mix all ingredients and bake one hour at 350°. Makes 4 (3 1/2 x 7 1/2-inch) loaves.
Mix all together in a greased casserole dish. Bake at 350° for 40 to 45 minutes.
Preheat oven to 350 degrees. In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange peel. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4x2-inch loaf pan. Bake for 65-70 minutes or until test done. Cool for 10 minutes, remove from pan to wire rack.
Layer in a 9 x 13-inch dish in the order listed. Refrigerate. Serve with Doritos or Fritos.
After cooking apples stir in soda and set aside. Cream sugar and butter together. Add eggs. Combine flour and dry ingredients together. Use apples for milk. Fold in nuts and raisins. Pour in tube pan and bake at 350° for 1 1/2 hours.
Grease large casserole. Add rice, celery, onion, mushrooms, broccoli and parsley. Heat and mix in a saucepan the remaining ingredients. Pour the heated sauce into the casserole. Mix. Bake at 350° for 1 1/2 hours. Makes 8 servings.
Let cheese stand at room temperature until soft enough to grate. With your hands, mix sausage with grated cheese, adding Bisquick and baking powder until well mixed. Then roll into medium size balls. Place on cookie sheet and bake at 350° for 15 to 20 minutes.
Be careful in your selection. Do not choose too young, and take only such as have been raised in good moral atmosphere. Some insist on keeping them in a pickle, while others keep them in hot water. Or, worse yet, over their heads in debt. This only makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened smiles and flavored with kisses to taste. Wrap them in a mantle of charity; keep them warm with a steady fire of domestic devotion. Serve with 3 good meals a day. When thus prepared, they will keep for years.
Have steak cut in 3/4-inch slices. Season with salt and place in shallow glass dish. Mix peppercorns, onion, carrot, parsley, thyme, bay leaf, wine and 5 tablespoons olive oil; pour over meat. Cover and refrigerate for 24 hours. Turn meat in marinade from time to time. Remove meat from marinade; pat dry. Heat 3 tablespoons oil in skillet; cook venison 3 minutes on each side or depending on desired doneness. Remove meat and keep warm. Make sauce in same pan.
Fry bacon until crisp; drain. Crumble and set aside. Combine spinach, sour cream and soup mix; stir well. Spoon into a lightly greased 1-quart casserole. Sprinkle cheese over spinach mixture. Bake at 350° for 30 minutes. Top with crumbled bacon. Yields 6 servings.
Simmer on stove at least 1 hour. Serve over pasta. I also add mushrooms, Parmesan cheese and oregano.
Preheat oven to 325°. Shake flour in large size (14 x 20-inch) Reynolds oven cooking bag; place in 13 x 9 x 2-inch baking pan. Add tomato sauce, water, instant bouillon and pepper; squeeze bag gently to blend ingredients. Place roast in bag. Peel and quarter vegetables; add to bag. Turn bag gently to coat ingredients with sauce. Close bag with nylon tie; make 6 (1/2-inch) slits in top. Insert a meat thermometer through slit in the bag into thickest part of the roast. Bake 1 3/4 to 2 3/4 hours or until meat thermometer registers 160°. Slice roast thinly across the grain. To serve, spoon gravy from bag over roast and vegetables. Makes 6 to 10 servings.
Stir sugar into beaten egg yolks. Beat whites until stiff, add to egg yolks and sugar. Stir vigorously for 10 minutes. Crush ammonium carbonate thoroughly and add to mixture, along with anise oil and lemon rind. Add flour in several portions, combining well. Divide dough into 3 or 4 portions. Turn one out onto floured board and place others in refrigerator. Roll out 1/4-inch thick. Dust springerle board with flour, by tying flour into a twist of cheesecloth and striking it lightly against the board. Stamp sheet of dough firmly with the floured springerle board.
Remove skin from chicken breasts and cut them in half. Combine cracker crumbs, salt, pepper, tarragon and nutmeg. Coat chicken in mixture.
Dissolve jello in 1 cup of boiling water; let cool. Beat cream cheese, sugar and vanilla; set aside. Beat cream until stiff. Mix all together and spread over crust.
Dissolve yeast cake into 1 cup of warm water. Add flour enough to make stiff batter. Add 1 tablespoon sugar and 1 teaspoon cinnamon; beat until smooth. Cover and set to rise. Cream shortening and sugar. Add eggs, one at a time. Add prepared yeast mixture and salt. Add fruits and beat well. Sift flour with spices, add alternately with hot milk. Beat until light. Add nuts. Pour into greased tins; allow to rise double in size. Brush with syrup before and after baking. (Syrup is made of brown sugar and water.) Bake at 375°. The addition of 1/4 cup of cherry cordial or guavaberry liquor gives it the Christmas touch!
If using dried peas, add 1 small onion and garlic and 1 quart water. Bring to a boil, lower flame and let simmer slowly until beans are tender and creamy. Add cooked rice, stirring gently, until rice is coated with bean mixture. Add parsley and onion tops. Chopped ham or bacon may be added to this.
Saute chicken in olive oil with garlic, salt and pepper to taste over moderate heat in wide, uncovered skillet. While chicken is cooking, blanch cauliflower in boiling water (or microwave). Drain and set aside, but keep warm. When chicken is brown, add vinegar, rosemary and parsley. Cover, lower heat and simmer for 3 minutes. Take off cover, turn up heat and boil until vinegar has evaporated. Add tomatoes and when they begin to boil, add black olives and cauliflower. Cover and simmer 15 to 20 minutes (careful not to overcook cauliflower). Serve with white rice. Serves 6.
In a soup pot, saute the scallions in the oil for 1 minute. Add the thyme and tarragon; saute for another minute. Stir peas, nutmeg, salt and pepper and hot water. Cover; bring to a boil. Boil for 2 minutes, until the peas are tender but still bright green. Using a slotted spoon, remove about 1 cup of the peas and set aside. In a blender or food processor, puree the rest of the soup. Return the pureed soup into the pot; stir in the milk and reserved peas. Gently reheat, or chill for about 1 1/2 hours. Garnish with scallions, adding croutons if you wish. Serves 4. Preparation time: 30 minutes.
In a large skillet, combine tomato sauce, orange juice, onion, raisins, pimiento, oregano, chili powder, garlic and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in chicken; return to boiling. Cover and simmer 12 to 15 minutes more or until chicken is tender and no longer pink. Meanwhile, combine cornstarch and water; stir into skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Toss parsley with rice. Serve chicken mixture over rice. Makes 6 servings.
Wash navy beans and then run them through hot water until the beans are white again. Boil slowly 3 1/2 hours in a covered pot containing 4 quarts of water and smoked ham hocks. Braise onion in a little butter and add it to the soup. Season with salt and pepper. Serves 8.
Chop vegetables and pepperoni. Add to cold spaghetti; add spice. Toss with entire bottle of dressing. Mix well. Better served next day.
Allow spinach to thaw. Chop scallions and water chestnuts into small pieces. Add all ingredients together (except spinach) and mix. After all is mixed well, add drained (make sure it's drained well) spinach and mix. Chill. Great with Sociables crackers and vegetable crackers.
Blend ingredients together. Pour in pie shell. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 35 minutes more or until center is set.
Combine all ingredients, saving 1/2 cup grated cheese for the top. Place in casserole and bake for 45 minutes in a 450° oven. Makes 6 to 8 servings.
Mix instant tea with remaining ingredients. Store in refrigerator. When ready to use, add 2 parts water to 1 part mixture. Serve over ice.
Combine everything, except the soup, and form into balls. Place in deep casserole and cover with undiluted soup. Bake, uncovered, for two hours at 325°.
Mix corn meal, buttermilk and eggs for corn bread. Bake at 350° until done. Crumble biscuits in bowl and add milk. Let stand. Simmer until tender the celery, onion, margarine and 1 cup water. Combine: corn bread, biscuit mixture, onion-celery mix, chicken, chicken broth, chicken soup, salt, pepper and garlic powder. Bake at 350° until light brown on edges.
Cut chicken tenders into small pieces and fry until golden brown; set aside. In 3-quart saucepan over high heat, heat water to boiling. Add noodles and broccoli. Return to boiling. Reduce heat to low. Cover; cook 5 minutes or until noodles and broccoli are tender, stirring occasionally. Stir in seasoning packets; drain off most of liquid. Add cheese soup, sour cream, pepper and chicken. Heat through, stirring occasionally.
In large bowl mix 3/4 cup flour, sugar, salt and yeast. Add softened margarine; gradually add hot water to dry ingredients and beat for 2 minutes at medium speed. Add egg and 1/2 cup flour or enough flour to make thick batter. Beat at high speed 2 minutes, scraping bowl. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover. Let rise in a warm place until double in bulk, about 1 hour.
Slice flank steak in strips (1/2-inch thick by 2 inches long). Use enough water to cover strips in pressure cooker. Close lid; cook on high until steam comes out. Put cap on lid; lower heat to medium. Cook over medium heat for 20 minutes.
Combine dry ingredients; add eggs and milk, stirring well. Add onion and blend (mixture will be thick). Dip a large spoon into hot salad oil, then into batter for each hush puppy; drop by spoonfuls in hot salad oil. Cook until golden brown on both sides. Drain on paper towels. Makes 3 to 4 dozen.
Combine wild rice and water in saucepan and cook over low heat for 45 minutes. Drain. Set aside. Fry bacon pieces and onion in skillet until bacon is crisp. Drain bacon and onion on paper towel. Place soup in large saucepan; dilute as directed. Stir in milk (1 quart), bacon, onion, cheese and cooked rice. Stir until cheese is melted. Garnish with carrot. Yields 8 to 10 servings.
Heat water to boiling and add bouillon. Stir in remaining ingredients. Cover and simmer 20 minutes. Transfer to blender or food processor and puree until smooth (in several portions, if necessary). Reheat if necessary or serve at room temperature. Makes 6 servings at 40 calories each.
In large bowl, combine the pretzels, crackers and peanuts. In large pan, combine sugar, butter and corn syrup. Bring to a boil over medium heat; boil for 5 minutes. Remove from heat; stir in vanilla and baking soda (mixture will foam). Pour over pretzel mixture and stir until coated. Pour into greased 15 x 10 x 1 baking pan. Bake at 250° for 45 minutes, stirring every 10 to 15 minutes. Break apart. Add M&M's and candy corn.
Mix peaches with 1 cup sugar. Set oven at 350°. Put butter in casserole dish and put in oven to melt. Make batter of 1 cup sugar, baking powder, flour and milk. Pour over melted butter; do not stir. Put sugared peaches on top; do not stir.
Mix well all ingredients. Sprinkle paprika on top. Bake at 325° for 20 minutes. Can also use Monterey Jack, garlic Cheddar and Mozzarella cheese, too. Best served in a little crock-pot to keep it warm and supply crackers to dip in.
Mix together pineapple, sugar, flour and cheese. Put into a greased 1 1/2-quart casserole dish. Sprinkle cracker crumbs. Drizzle with melted butter. Bake at 350° for 25 or 30 minutes.
Brown first 3 ingredients. Mix remaining ingredients. Add to hamburger mixture. Simmer 45 minutes.
Bake chicken in a 350° oven for 45 minutes to one hour until fully cooked. In a medium saucepan, melt the margarine. Stir in the remaining ingredients and baste the cooked chicken. Cook the chicken for 10 to 15 minutes. Serves 8 to 10.
In a large pot, cover onions and potatoes with water. Simmer, covered, for 25 minutes, until vegetables are tender. In large saucepan, melt butter and blend in flour. Gradually add milk and cook until thickened, stirring frequently. Add milk mixture and shrimp to the soup pot. Simmer 5 minutes. Add half and half. Stir well and reheat. Do not boil. Add salt and pepper and serve. Yields 2 quarts.
In a measuring cup, dissolve yeast in 1/2 cup water. Set aside. Cream Crisco in large bowl. Alternately add flour with 2 cups lukewarm water and salt. When half the ingredients have been mixed, mix in yeast mix. When all ingredients have been added, cover and refrigerated. Make and let rise at least 2 hours before baking.
Blend together and pour into unbaked pie shell. Bake 30 to 35 minutes at 350° or until firm.
Season fish with salt, pepper and garlic. Set aside for 15 minutes. Cut up onion and green pepper. Squeeze lemon juice over fish. Put in covered dish. Add onion, green pepper and s/c lemon over the entire dish. Cook slow in oven for one hour. Serve hot.
Combine ingredients in bowl and mix well. Drop by spoonfuls into the hot oil and fry until golden brown.
Grease and flour tube pan. Mix all ingredients thoroughly. Bake for 1 hour at 325°. Cool and remove from pan.
Brown ground beef; drain grease. Add soup, milk and chilies. Bring to a simmer. The longer you cook, the hotter it will be.
Dip chicken into egg. Coat with bread crumbs. In skillet, over medium heat, heat oil. Cook chicken 10 minutes or until done. Set chicken aside. In same pan, heat Prego sauce to a boil. Return chicken to skillet. Cover and cook over low heat 5 minutes or until chicken is done. Top chicken with cheese and heat until cheese is melted. Serve with spaghetti. Top with Parmesan cheese and parsley. Serves 4.
Brown hamburger meat, chopped onion and chopped bell pepper in skillet. Drain. Add barbecue sauce and let simmer for 10 minutes or until mixture is cooked good. Cook rice in pan and rinse in a colander with cold water to keep rice from sticking together. I leave both dishes in pans and we dip rice out and add as much meat mixture as we want on top of rice. Very good.
Cream together butter and sugar. Put soda in buttermilk. Sift dry ingredients together, adding alternately with the buttermilk. Add eggs; blend and fold in jam and raisins. Bake in 10-inch tube pan at 350° for about 1 or 1 1/2 hours according to your oven. Test with toothpick. I always line my pan with greased brown paper sack.
Melt margarine in a 2 1/2 to 3-quart dish. Mix flour, sugar and milk and pour mixture into center of melted butter; do not stir. Add peaches that have been sweetened with another cup of sugar. Do not stir. Bake for 45 minutes or until golden brown at 350°.
Cook chicken breasts until tender. Debone. Combine sour cream and both soups and pour over chicken in dish. Mix dressing mix with butter. Pour broth on top. Bake at 350° for 30 minutes.
Butter a 2-quart casserole. Mix all ingredients and place in dish. Cover with potato chips. Bake at 400° for 20 minutes.
Prepare cake mix as directed on box. Let cool. Poke holes all throughout cake. Pour pineapple over top. Mix pudding as directed on box. Pour over pineapple. Arrange bananas over pudding. Frost with Cool Whip and sprinkle pecans over top.
Brush the cut sides of buns with butter. Place on ungreased baking sheets. Combine cheese and seeds; sprinkle over buns. Bake at 450° for 7 to 9 minutes or until golden brown.
Line bottom of an 8-inch square baking dish with wax paper; set aside. Combine first 6 ingredients in a 2-quart casserole, stirring gently. Add butter; microwave, uncovered, at High for 2 to 3 minutes or until thoroughly heated through. Stir until smooth. Stir in pecans. Pour mixture into prepared dish. Refrigerate until firm. Cut into squares. Yields 16 squares.
Combine sugar, milk and butter; mix thoroughly. Boil 1/2 minute. Mix in oatmeal, vanilla and peanut butter. Mix thoroughly. Pour into buttered pan. Cool and cut into squares.
Combine butter, sugar and vanilla; mix well. Add eggs and beat well. Stir in flour. Gradually stir in chocolate, nuts and coconut. Pour into pastry shell. Bake at 350° for 35 to 40 minutes.
Bring water, sugar and vinegar to a boil. Pour over onions and set overnight. Drain well. Add the 1/2 cup mayo and 1 teaspoon of celery seed.
Put sliced potatoes in bottom of 13 x 9-inch pan. Mix soup with hamburger and oregano. Pour over potatoes. Pour Prego over hamburger. Bake 1 to 1 1/4 hours at 350°. Sprinkle cheese over lasagna last 10 minutes of baking.
Combine broccoli, raisins, onion and bacon. Combine mayo, vinegar and sugar. Mix all together and refrigerate.
Combine soup, celery, onion and paprika. Spoon into 9-inch pie plate that has been sprayed with nonstick vegetable spray. Spread stuffing mix over, evenly. Arrange chicken over stuffing. Combine sugar and mustard; spread evenly over chicken. Bake at 400° for 30 minutes. Serves 4.
Beat egg whites and salt with beater until soft peaks form. Add sugar, 1 tablespoon at a time, beating until smooth and glossy. Continue beating and add Karo, a little at a time, beating after each addition until frosting peaks. Fold in vanilla.
Preheat oven to 350°. Prepare cake mix according to package directions, substituting margarine for oil. Reserve 1 cup batter. Pour remaining batter into 12-cup greased and floured fluted tube pan. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Blend in eggs, one at a time. Pour over batter in pan. Spoon reserved batter over cream cheese mixture. Bake 1 hour or until toothpick inserted near center comes out clean. Cool 30 minutes; remove to wire rack. Combine margarine, chocolate and corn syrup. Pour over cooled cake. Makes 12 servings. Preparation time: 15 minutes; cooking time: 35 minutes.
Combine sugar, water and corn syrup in large boiler, being careful not to get mixture on sides of pan. Place over high heat. When mixture begins to steam, turn unit to low. Cook mixture to hard ball stage. Beat egg whites until stiff. Pour one cup of cooked mixture over egg whites, beating constantly. Cook remaining mixture to light to medium crack stage. Gradually pour this mixture over egg whites, beating constantly. Add vanilla. Beat until mixture loses its gloss. Drop onto waxed paper.
Heat milk. Add 1/2 cup sugar, salt and farina. Mix and cook until thick. Add butter and stir until melted. Beat eggs and sugar. Add to mixture. Pour into a greased 9 x 12 x 2-inch pan. Bake in a 350° oven for about 30 minutes.