HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil gator tail in large pot with black pepper, salt and red pepper until tender. Place in baking dish. Arrange potatoes around; dot with butter and bake at 375° for about 30 minutes.
Peel and slice potatoes into round pieces. Put in casserole dish mixed with sliced onions. Add soup and milk with salt and pepper; pour over potatoes. Top with pieces of margarine. Bake at 350° for 1 1/2 hours or until tender.
In double boiler, cook 1 cup milk with 5 tablespoons flour. Stir constantly, until mixture becomes thick. Remove from heat. While hot, add to sugar mixture and mix until fluffy. If frosting is not thick enough, add more butter and Crisco. Remove cake from cake pan. Cut in half. Put 1 half back in pan and frost. Put second half on top of first half and frost top.
Melt margarine and add to cookies. Spread ice cream over cookies. Put fudge over ice cream. Add whipped cream on top of that. Decorate with nuts or crushed cookies. Place in freezer for 2 hours.
Mix well eggs, oil, sugar and spices. Fold in flour and buttermilk. Add vanilla. Mix well. Fold in nuts and raisins. Bake at 350° in preheated oven about 1 hour and 15 minutes. Bake in tube pan.
Mix sugar, cocoa, margarine and milk. Boil for 1 minute. Remove from heat. Add at once all remaining ingredients. Stir well. Drop onto wax paper. Yields 3 dozen cookies.
Cook broccoli. Drain and arrange in greased baking dish. Place chicken pulled apart on top. Mix soup, mayonnaise, lemon juice and curry powder and pour over chicken and broccoli. Sprinkle with cheese. Bake at 350° for 30 minutes. Serves 8.
Mix all ingredients together. Pour into a casserole dish. Top with crescent rolls. Bake at 350° until golden brown.
Place onions in skillet; add sugar, mustard, garlic powder, salt and vinegar. Cook 20 minutes; covered. Add onion mixture to beans and add crumbled bacon. Pour into a 3-quart casserole. Bake in moderate oven (350°) for 1 hour. Yield: 12 servings.
Chop cabbage, pepper and onion. Pour the cup of sugar over this and let stand. Combine remainder of ingredients in saucepan and bring to a boil. Pour over cabbage mixture. Keep in refrigerator. Will keep for days.
Crush tortilla chips to coarse crumbs. Set aside. Crumble ground beef into medium-size glass bowl. Add onion. Microwave on High for 5 minutes, stirring 3 times. Drain fat. Stir in tomato sauce, water and seasoning mix. Microwave on High until boiling (about 3 minutes).
In a large container, put frozen orange juice, frozen lemonade, sugar and tea bags. Pour boiling water over this mixture and stir until sugar is dissolved. Remove tea bags. Add bourbon and cold water. Stir until mixed thoroughly. Put container in freezer. (Mixture wil not freeze solidly due to the alcohol.
Combine butter and chocolate in top of double boiler. Cook over hot (not boiling) water until melted. Gradually stir in sugar, 1/4 cup at a time, stirring well after each addition. Mixture will be very thick and dry. Add salt and milk slowly, stirring constantly. Serve hot. Yields 4 cups.
Have oleo, butter and cream cheese at room temperature. Cream all three together until creamy. Add sugar and cream again. Add eggs, one at a time, beating after each. Add flour, a little at a time. Add flavorings. Beat again. Use 10-inch tube pan. Bake at 300° for 1 1/2 hours or until done.
Heat olive oil over medium heat. Add broccoli, tomatoes, black olives and garlic. Saute for 4 to 5 minutes. Cook bow tie pasta. Combine with sauce and add Romano cheese.
In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 c. crumbs.
Preheat oven to 350°. Dip chicken in mixture of hot sauce and vinegar. Put in baking dish. Sprinkle with 1 package of dry dressing mix. Bake 25 to 30 minutes. Serve with celery sticks and other Ranch dressing mix, prepared as a dip.
Cook macaroni; brown ground beef and combine both with spaghetti sauce. Put 1/2 into large baking dish. Cover with 1/2 pint cottage cheese. Cover with 1 cup Mozzarella cheese. Repeat and bake at 350° for about 45 minutes. Yield: 6 servings.
Grease and flour cake pan. Prepare cake following directions on cake mix. Mix the cinnamon and sugar together. Pour 1/2 the batter into a tube pan and sprinkle half the cinnamon/sugar mixture and half the walnuts. Mix with a knife without touching bottom of pan. Pour the remaining batter in and add the rest of the cinnamon/sugar mixture and walnuts. Mix with a knife. Bake according to the directions on the box.
Preheat oven to 300°. Combine crumbs and margarine. Press firmly on bottom of 13 x 9-inch baking pan. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half the batter over prepared crust. Stir melted chocolate into remaining batter. Spoon over vanilla batter. With table knife whirl through batter to marbleize. Bake 40 to 50 minutes until set. Cool. Chill. Cut into bars. Store in icebox.
Combine cake mix and butter until crumbly. Stir in pineapple and pie filling. Pour into greased oblong baking pan. Bake in preheated oven at 350° for 35 minutes. Remove from oven; sprinkle with nuts. Bake for 15 minutes longer, or until nuts are lightly toasted.
Melt butter and saute onion, celery and parsley until limp. Add mushrooms and cook for about 7 minutes. Add salt, basil, pepper and flour. Add water and lemon juice; cook slowly for 5 minutes until thick and bubbly.
Salt, pepper and flour tenderloin. Fry in 2 tablespoons oil until golden brown. Place in baking dish. Sprinkle cheese over meat. Mix soup and mushrooms. Spread over cheese. Bake at 350° for 20 minutes.
Preheat oven to 425°. Spread melted butter over crust. Spread crumbled cooked bacon or crumbled cooked sausage over the bottom of crust. Spread grated cheese over this. Combine remaining ingredients. Beat with mixer. Pour into pie crust. Bake at 425° for 15 minutes. Reduce heat to 300° and bake for approximately 50 minutes more or until set.
Mix together the milk and eggs. Sift together the flour, baking powder and salt. Pour milk mixture into flour; mix thoroughly. Test mixture to see if it flows easily through funnel. If too thick, add milk until consistency is right. If too thin, add more flour. Heat deep fat in heavy iron skillet or pan. Pour batter through funnel into deep fat. Spiral and other shaped cakes can be made by manipulation of funnel and control of outlet finger. Fry; drain and sprinkle with powdered sugar while still hot. Serve hot. Good with ice cream or with sausage and syrup.
Preheat oven to 325°. Grease casserole for ease in cleaning. Mix soup and vegetables and put in casserole dish. Mix mashed potatoes per directions on package, adding the Parmesan cheese. Spoon mashed potatoes on top of vegetables and soup; top with French fried onions, a few dashes of paprika. Bake at 325° for 45 to 60 minutes, or until hot and bubbly. Can be frozen before baking for later use.
Mix together and pour over balls. Bake at 350° for 2 hours, covered in a deep pan.
Cook potatoes and peas in separate pans of salted water until soft and almost free of water. Put peas and potatoes together in pan, add milk. Bring to a boil, add the butter and flour which have been blended until smooth, cook until thickened.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Add flour; beat well after each cup. Blend in lemon and 7-Up. Pour into prepared 12 cup Bundt pan. Bake at 325° for 1 1/4 hours.
First brown hamburger meat in skillet, adding onion, pepper and salt. After browning, drain grease. Let cool for about ten minutes. Then in a bowl, mix Jiffy corn bread mix, adding milk, creamed corn and pimento. Stir in all ingredients. Then take a 5 x 12 baking pan; sprinkle ground meat at the bottom, then pour corn bread mix on top. Then lay slices of Velveeta cheese on top. Place in a 375° oven for 30 minutes. Cook until brown. After baking, let the dish cool for 30 minutes, then cut into squares and serve.
Brown ground beef. Add dehydrated onions, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon crushed red pepper. Stir, then add the rice and seasoning packets you'll find in the rice. Add water, according to directions on the box. Cover. Let simmer until all water is absorbed. Stir well, then serve. Serves 8.
Peel peaches and cut into small pieces. Cut and seed oranges and lemon (do not peel). Process, peel and all, into fine pieces.
In bowl, stir cream cheese until smooth. Blend in shrimp, chili sauce, olives, onion and lemon juice. Shape into a log and garnish with sliced stuffed olives. Chill thoroughly. Serve with Pepperidge Farm hearty wheat crackers. Makes 2 1/2 cups.
Cook cauliflower and broccoli according to package directions. Cut up any large pieces. Combine two styles of corn, cheese and soup. Fold in cooked vegetables and mushrooms. Turn into 13 x 9 x 2-inch baking dish. Toss stuffing with melted butter and sprinkle on top of casserole. Bake uncovered at 375° for 30 to 35 minutes. Let stand 10 minutes before serving. Yield: 10 servings.
Mix together the cake mix, margarine and 1 beaten egg. Press in a greased 9 x 12-inch pan.
Cut up chicken. Cook all vegetables in oil until tender. Put all in a heavy pot. Add water and chicken. When chicken is done, add 1/2 of lemon. Mix cornstarch in a cup with water. Pour in pot; cook until thick. May have to add water along when needed. Serve over rice. You may want to debone chicken. This is usually hot with pepper.
Drain pears, reserving juice. Set pears aside. Measure the juice; add water if needed to equal 1 1/2 cups. Pour into saucepan and bring to a boil. Add gelatin; stir until dissolved. Gradually add cream cheese, whisking until smooth. Cover and refrigerate until cool. Mash reserved pears; fold into gelatin mixture. Fold in whipped topping. Pour into a 6-cup serving bowl. Refrigerate until set. Yield: 6 servings.
Boil potatoes in jackets; drain. Peel and mash thoroughly. Add salt, pepper, butter and milk. Place in greased 2-quart casserole. Combine whipping cream and cheese; spread over top of potatoes. Bake at 350° for 20 to 25 minutes or until cheese is melted. This may be prepared ahead of time and browned just before serving.
Heat oven to 350°. Mix all ingredients. Shape mixture into 1 inch balls. Place on ungreased jelly roll pan. Bake until brown, 20 to 25 minutes. Immediately remove from pan. Will make about 8 1/2 dozen.
Combine all ingredients except for flour and butter and bring to a boil. Simmer for 5 minutes. Blend together butter and flour and add to corn; mix well. Remove from heat and serve.
Mix together dates, boiling water, and 1 tsp. baking soda. Let cool. Add Crisco, eggs and vanilla to cooled date mixture. Stir in remaining dry ingredients. Pour into greased and floured 13 x 9 inch pan. Cover with topping. Bake at 350° for 45 minutes. Top each piece with Cool Whip before serving.
Mix all together for 2 minutes, then pour into lightly greased bread pan. Bake at 350° for 1 hour.
Cook carrots 6 to 8 minutes, until just tender, not soft. Drain and cool quickly. Mix vegetables. Mix all other ingredients well, then pour over vegetables. Cover and marinate overnight or 10 hours before serving. This will keep 2 weeks in refrigerator. You might like more salt and pepper.
Mix everything together except cornstarch and water. Boil until clear and add to other ingredients. Stir until mixed.
Combine sugar, oil, salt, vanilla, lemon and eggs. Sift flour, cinnamon and soda; add flour mixture alternately to the sugar mixture. Bake at 325° for 1 1/2 hours in a greased and floured tube pan. Top while hot with Brown Sugar Glaze.
Heat oven to 425°. Put butter, tarragon, salt and pepper in a shallow roasting pan. Put pan in oven just long enough to melt butter. Cut broccoli and cauliflower into florets. Cut onions into wedges. Toss onions in butter mixture and roast uncovered, 5 minutes. Stir in broccoli and cauliflower. Continue roasting until vegetables are tender, about 25 minutes. Yields 6 servings.
Brown and cook hamburger, onion and green pepper in skillet. Drain; add pork and beans and barbecue sauce. Mix well. Bake 30 to 35 minutes at 350°.
Place Pork-N-Beans in a pot. Cook bacon, place in pot. In bacon grease, saute bell pepper and onions, then add all the above to beans. Add yellow mustard and brown sugar. Cook over low heat for 30 minutes. Simmer for 5 minutes more, then serve.
Cut meat in strips and brown. Add onions, mushrooms and salt or garlic juice. Mix tomato soup with juice from mushrooms, the sour cream and Tabasco sauce. Pour over meat; cook until meat is tender, about 2 1/2 to 3 1/2 hours. Serve over noodles.
Soak crackers in milk. Mix all ingredients together. Shape into oblong patties and brown very slowly in skillet. After browning both sides, place in a baking dish. Make brown gravy from pan drippings and pour over steaks. Bake in 300° oven for 1 hour or until done. Serve with mashed potatoes or rice.
Mix pineapple with pudding mix until pudding is dissolved. Fold in Cool Whip. Add nuts, marshmallows and coconut. Chill.
In bowl, combine crumbs, margarine and 1/4 cup sugar. Press on bottom and 1 1/2 inches up sides of 9-inch spring-form pan; set aside.
Preheat oven to 350°. Mix walnut pieces and cinnamon and grind. Butter a cake pan. Place 1 sheet of phyllo in pan and butter. Repeat for 10 sheets of phyllo. Then sprinkle with walnut mixture, add a sheet of phyllo, butter, waluts, phyllo, butter, etc. until pan is almost full. Cut almost through to bottom of pan in diagonal pattern; place in oven for about 1 hour, until top is browned.
Coat chicken with flour. Arrange chicken in single layer with skin down in melted butter in 13 x 9 x 2-inch baking dish. Bake, uncovered, in 425° oven for 30 minutes. Turn chicken, bake until brown, 15 to 20 minutes longer, until tender. Remove from oven and reduce temperature to 325°. Pour off excess fat. Combine evaporated milk, soup, cheese, salt and pepper. (Add more evaporated milk for thinner gravy.) Add onion and mushrooms to chicken. Pour soup mixture over chicken. Sprinkle with paprika. Cover dish with foil. Return to oven for 15 to 20 minutes. Serves 6. (Gravy is delicious over rice or egg noodles.)
Heat oven to 350°. Grease and flour 10-inch heavy cast-aluminum Bundt pan. In large bowl with electric mixer at medium speed, cream oil and sugar until well mixed. Beat in egg yolks one at a time. Beat in hot water. Sift rest of dry ingredients. Beat into egg mixture. Stir in 1 1/2 cup carrots, then pecans. Beat egg whites until soft peaks form; fold into batter. Put into pan. Bake 60 to 70 minutes. Cool in pan 15 minutes. Remove and cool on wire rack.
Cream margarine, shortening and sugar; blend good. Add 1 egg at a time and beat until all eggs are added. Add flour and 1/2 cup milk; beat, then add the remaining milk. Blend the mixture good, then add the flavorings and blend.
Cook and debone chicken; set aside. Saute onion in butter in large saucepan; add soups and tomatoes. Crush chips and place in bottom of 13-inch baking dish. Pour broth over chips. Layer 1/2 of chicken and 1/2 of soup mixture; repeat, ending with soup mixture. Cover with shredded Cheddar cheese. Bake 30 to 45 minutes at 375°.
Boil squash 10 minutes. Saute onion until brown in 1/2 stick of butter. Add eggs, crumbs, cheese and soup together. Add squash and salt and pepper to taste. Cook 30 minutes at 350°.
Cream shortening and sugar together. Add boiling water. Let cool and then add beaten eggs. Dissolve yeast in lukewarm water, then add to mixture. Work in salt and flour. Cover and put in warm place for 2 hours to rise. Then work down and roll out. Cut like biscuits. Place in lightly greased pan and let rise 1 hour. Bake at 350° until brown.
Mix together first 4 ingredients; press into a 9 x 9 baking pan. Bake in 350° oven for 15 minutes. Mix together powdered sugar, cream cheese and Cool Whip. Spread on cooled crust. Refrigerate for 15 minutes. Combine pudding and milk; pour and spread on top of filling. Top with remaining Cool Whip.
Place butter and spices into shallow roasting pan in oven just to melt butter. Cut broccoli and cauliflower into florets. Cut onions into wedges. Toss onions in butter, mix and roast, uncovered, 5 minutes. Stir in remaining veggies. Continue roasting until tender. Bake at 425° for about 25 minutes. Other combinations of vegetables are quite yummy.
Cook rice and add onions, pepper, celery, artichokes, olives, curry and mayonnaise. Blend well. Add pecans last. Serve warm temperature or cooled.
Blend together salt, pepper, milk and soup. Layer potatoes and onions in a greased 11 x 7-inch dish. Pour soup mixture evenly over all. Top with cheese. Bake, uncovered, at 350° for 45 to 60 minutes or until soft. I cover for 1/2 hour to cook potatoes and then uncover for the remainder of time.
Boil eggs and potatoes until done. Peel the skin off of the potatoes. Take the shells off the eggs. Slice eggs and potatoes. Make a layer of potatoes, then a layer of eggs, then a layer of cheese. Keep doing this until the casserole dish is full. Pour white sauce made of butter, flour and milk over dish. Bake in oven at 350° until cheese is melted.
Heat oven to 400°. Spray large 13 x 9 x 2-inch pan with Pam. Mix all ingredients in order given until well blended. Bake 30 to 35 minutes or until golden brown. This makes a large amount of bread. Refrigerate leftovers. Leftovers are good toasted. Serves 8.
Sift the first 4 ingredients together in a bowl. Make 3 holes in the above; add shortening, vinegar and vanilla. Pour water overall. Mix together and put into greased pan. Bake at 350° for 15 minutes.
Brown ground beef; drain fat. Add tomato paste and seasoning mix. Put Frito chips in bottom of cooking pan. Add mixture on top of chips and top with shredded cheese. Bake for 15 minutes at 350°. Use lettuce and tomato as you desire.
Mix all in one bowl. Start with cake mix and end with pecans. Be sure to blend after each addition. Bake at 325° for 1 hour and 15 minutes. Mix 2 tablespoons brown sugar and 1 teaspoon cinnamon. Pour 1/2 batter in pan, sprinkle 1/2 of brown sugar and cinnamon over it. Pour rest of batter then sprinkle with the rest of brown sugar and cinnamon. When done and still hot, mix 1 cup of powdered sugar and 2 tablespoons lemon juice. Spread on top while cake is still hot.
In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, mix together the buttermilk, melted butter or margarine and egg. Pour liquid ingredients over dry ingredients. Carefully stir just until dry ingredients are moistened. Pour into 8 large greased cups or 12 smaller ones. Bake at 400° for 15 to 20 minutes or until golden. Remove from pans. Serve hot.
Combine ingredients and add enough olive oil to make a paste. Spread over meat. Put into a crock-pot on low setting and cook all day. Use as a meal with pasta or it makes great sandwiches.
Fry ground beef and onion; add soup, sauce and water. Cover bottom of 13 x 9-inch pan with meat mixture, then tortillas and cheese. Layer top with meat and cheese. Bake at 375° about 30 minutes until bubbly and top is brown. Servings: about 6.
In large skillet, over medium-high heat, heat 2 tablespoons peanut oil. Add chicken and garlic; stir-fry for 3 minutes or until chicken is done. Remove from skillet. Heat remaining oil, stir-fry broccoli and onions for 2 to 3 minutes. Drain pineapple, reserving liquid.
Place chicken and broccoli in 1 1/2-quart casserole dish. Sprinkle with salt. Combine remaining ingredients and spread over top of chicken-broccoli mixture. Top with bread crumbs and dot with butter or margarine. Bake, uncovered, in moderate oven at 350° until bubbling hot, about 30 minutes.
Build a charcoal fire when you start preparing. Cut meat into small pieces 1/2-inch thick. Place meat in plastic bag (Ziploc). Pour Dales sauce over meat. Seal bag and let set for about 30 minutes. Cut green peppers and onion into about 2 x 1-inch pieces. Cut mushrooms in half. Cut tomatoes into 1-inch wedges. Place all ingredients on skewers with meat in between peppers, onion, mushrooms and tomatoes. Place prepared skewers on already hot coals. Let cook for 30 to 40 minutes, turning 3 or 4 times until done. It's good! I'll guarantee it.
Soak peas in cold water to cover overnight. Drain and rinse. Cover with fresh water and bring to boil. Reduce heat; cover and simmer 1 hour or longer until tender. Do not overcook. Drain, rinse and place drained peas in a large bowl. Add green peppers, pimientos, onions, garlic, chiles and Italian dressing. Add salt and pepper to taste. Makes 4 cups.
Cream butter, sugar and egg yolk well. Add salt, vanilla and flour. Put on cookie sheet. Bake at 350° for 15 to 20 minutes. While hot, break chocolate and place on top. Sprinkle nuts on top, then cut into squares while hot.
Preheat oven to 325°. Grease and flour 8-inch square cake pan. Melt chocolate and butter together in heavy saucepan. Remove from heat. Stir in sugar and flour. Mix in eggs and vanilla. Add chips. Pour into cake pan. Bake 25 to 30 minutes. Do not overbake. Cool. Cut into squares. Cut brownies; freeze well wrapped separately.
Bake pie crusts light and cool. Mix together coconut, pecans and margarine; toast lightly, set aside and cool. Mix Eagle Brand, Cool Whip and cream cheese together. Pour 1/2 mix in each pie shell. Sprinkle 1/2 coconut mixture next; then drizzle caramel on top. Repeat, layering ingredients. This pie may be wrapped and frozen. Set out of freezer and thaw a few minutes before serving.
Cream butter and sugar until light and fluffy. Add eggs 1 at a time, beating after each addition. Stir in coconut. Combine graham cracker crumbs with baking powder. Add this alternately with milk to cream mixture. Stir in pineapple and nuts. Bake in greased 9 x 13-inch pan for 1 hour at 350°.
Combine all ingredients and put on roast. Cook in crock-pot or bake at 350° for 2 hours in a browning bag until very tender.
Layer as written. Spread salad dressing on top. Refrigerate overnight. Before serving, toss mixture around good and serve. Good.
Cover cookie sheet with foil. Line with crackers. Bring butter and sugar to boil, then cook 3 minutes. Pour mixture over crackers. Bake 5 minutes in 400° oven. Remove from oven and immediately sprinkle with chocolate chips. Let stand 5 minutes, then spread chocolate evenly. Place in refrigerator for chocolate to harden. Pull foil off back and break into pieces.
Mix egg, softened margarine and cake mix. Press into bottom of 13 x 9-inch pan that has been sprayed with Pam.
Finely chop onion, garlic and whole tomatoes. Heat stock pot on stove. When pot is hot, add the olive oil; saute onion and garlic until onion is transparent. Add thyme, oregano, basil and bouillon. Saute for about 2 minutes. Add tomato sauce, tomato paste and chopped whole tomatoes, along with the sugar and bay leaves. Brown hamburger; drain off excess grease. Add to sauce. Add water. Let simmer for at least 2 hours. Serve over spaghetti.
Prepare the Jell-O with 1 cup boiling water and 1/2 cup cold water. Pour into an 8-inch square pan. Refrigerate 3 hours or until firm. Cut into cubes. Spoon into 4 dessert glasses and serve.
Mix all ingredients thoroughly. Store in large jar or similar airtight container. (Use 2 teaspoons per cup hot water.)
Cream together margarine and brown sugar. Mix in eggs and vanilla. Sift together flour, soda and salt. Stir 2 1/2 cups oats into dry mixture. Add dry mixture to creamed mixture. Pat 2/3 dough in 15 x 10-inch greased pan. Put chocolate chips, condensed milk and 2 tablespoons margarine in microwave-safe medium bowl and heat 1 1/2 minutes until smooth. Stir in 2 teaspoons vanilla. Pour fudge over dough. Dot with rest of dough. Bake at 350° for 20 to 25 minutes.