HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cracker crumbs and almonds. Combine butter, soup, liquid and cheese in saucepan. Heat until blended. Alternate asparagus, sauce and cracker crumbs, making 2 layers of each. Bake 30 minutes at 350°. Serves 8.
Mix flour, milk, salt, pepper and Accent together. Knead into meat thoroughly. Sprinkle excess flour on dough board. Knead. Roll out 1/2 to 3/4 inch thick. Cut into various size pieces. Brown in hot grease. Remove and make gravy. Drop meat back into gravy. Simmer 15 minutes.
Mix all ingredients in a pan. Cook over medium heat, stirring constantly until mixture will form a ball (3 to 4 minutes). Drop on waxed paper. Knead in food color. This will keep several months, if stored in an airtight container.
Fry okra in 2 tablespoons shortening. In a large pot, make roux by cooking 2 tablespoons shortening and 2 tablespoons flour until dark brown. Add onions and celery to roux. Cook until soft, about 5 minutes. Add okra. Stir in tomatoes, parsley, bay leaf, thyme and water. Simmer 30 minutes. Add peeled, deveined shrimp and crabs. Simmer 15 minutes. Serve over steamed rice.
Place rice in a 9 x 13-inch pan. Pour margarine over rice. Combine soup mix and water and cook until hot. Pour over rice. Season pork chops. Lay on top of rice. Cook, uncovered, for 1 hour at 400°. Serves 6.
Mix eggs, pumpkin, oil and water. In large bowl mix dry ingredients together. Add creamed mixture. Mix well. Makes 3 bread pan loafs. Bake at 350° for 1 - 1 1\2 hours.
Cook ground beef and onion until nearly done. Add remaining ingredients and simmer for 10 minutes.
Mix all filling ingredients in medium bowl. Preheat oven to 375°. Separate dough into rectangles, firmly pressing perforations to seal. Spread the filling to within 1/4-inch of dough edge. Fold dough over, covering completely, seal well. Brush with melted butter and roll in potato chips. Place on ungreased baking sheet, bake 15 to 20 minutes until golden brown, slice while warm.
Use small California (size B) potatoes. Cook with skin on. Boil for approximately 30 minutes, until fork-tender (not soft). Peel and cut when cool (next day). Mix lightly potatoes, celery and onion.
Cream butter and sugar. Add eggs and beat well. Add salt, baking powder and soda. Add flour, buttermilk and mashed bananas. Add vanilla. Pour into three greased and floured pans. Bake at 350° for 25 to 30 minutes. Ice with caramel icing.
Preheat oven to 350°. Cream in mixing bowl the sugar, cinnamon, cloves, nutmeg, shortening, eggs and vanilla. Add applesauce. In another bowl, sift flour, soda, salt and baking powder. Combine flour mixture with creamed mixture and beat. Add raisins. Put in floured and greased tube pan. Bake at 350° for 50 to 60 minutes. Test with toothpick. Cool in pan on wire rack. Wrap in aluminum foil. Better a day or two after baked.
Combine sugar, Kool-Aid and just enough warm water to mix. Add the rest of the water and pineapple juice. Chill overnight. Add one ginger ale to 3 quarts of punch at serving time.
Sift the first 5 ingredients together. Add rest of the ingredients. Turn into a 9 x 9 x 2-inch ungreased pan. Bake 35 minutes at 350°.
Mix all ingredients together in a medium bowl and shape with hands into small patties. Fry in a little oil. Drain on paper towels. Place in a casserole dish with sauce. Bake 30 minutes, uncovered, at 350°.
Drain pineapple, measuring syrup. Add water to pineapple syrup to make 1 1/4 cups liquid. Bring to a boil; stir in Minute rice. Cover. Turn off heat. Let set 7 minutes, all the time necessary for the rice to absorb the tart sweet fruit flavor. Drain cherries and dice; add to your pineapple. Stir in rice. Fold in Cool Whip. Let cool. Keep in fridge and have a tasty dish whenever you please.
Make 2 or more layers. Prepare at least 8 hours before serving (covered tight).
Stir ingredients with plastic or wood utensil. (Metal kills the fermenting process.) Let set unrefrigerated for 18 to 24 hours to ferment. Must be fed every 3 to 5 days, adding the above mentioned ingredients over again.
Prepare cake mix according to package. Cool cake slightly. Poke holes in cake with wooden spoon. Mix Eagle Brand milk and cream of coconut together and pour over cake so that it fills all holes. Refrigerate before serving. Frost with Cool Whip and sprinkle with coconut or mix these two together and frost.
Drain oysters; reserve 1/4 cup liquid. Combine crumbs and butter. Spread 1/3 crumbs in greased 8x1 1/4 inch baking dish. Cover with 1/2 the oysters. Sprinkle with pepper. Spread another 1/3 crumbs; cover with remaining oysters. Sprinkle with pepper.
Score fillets. Put in buttered baking dish. Salt and pepper. Mix mayonnaise, cheese,	onion,	basil and parsley. Spread on fish. Sprinkle with bread crumbs and paprika. Bake at 400° for 10 to 15 minutes. Serves 6.
Combine the sugar, oil and eggs in a bowl and mix well. Sift flour with soda and salt; stir into the sugar mixture. Add apples and 1 cup nuts; beat well. Pour into 3 greased and floured 9-inch pans. Bake at 350° for 30 to 40 minutes; cool. Soften the cream cheese into a bowl. Add margarine and cream well. Add vanilla. Add powdered sugar alternately with milk and stir in remaining nuts. Spread between layers and over top and sides of cake.
Combine ground beef, salt, pepper, onion and corn flakes. Mix well and form into balls. Place in baking dish. Combine soups and water; pour over meat balls. Bake at 350° until hot and bubbly.
Combine carrots and water in a 2 1/2-quart glass baking dish. Cover with plastic wrap, leaving one corner loose for steam to escape, or cover with glass cover. Microwave on High for 5 minutes, stirring after three minutes. Stir in peas and seasonings. Microwave on High 2 minutes. Let stand 1 minute, covered. Stir and serve. Toss with fresh mint, if desired.
Mix water and lime well. Then add tomatoes and soak 24 hours. Drain and change in fresh cold water 3 times, leaving one hour between changes. Drain the last time real good. Mix white vinegar and sugar. Add tomatoes and let soak overnight. Simmer about 1 hour or until color has changed. Then seal in hot jars.
Cut dough into 16 pieces. Shape into balls. Place on a floured surface. Cover and let rise in a warm place for 10 minutes. In a bowl, stir Parmesan cheese and garlic powder into butter using a spoon. Roll balls in butter mixture; arrange loosely in a 9-inch round baking pan. Cover and let rise in a warm place until doubled. Bake at 375° for 10 to 15 minutes or until golden brown. Warm leftover butter mixture. When rolls are baked, pull them apart and dip them again. Serve warm. Yield: 16 rolls.
Mix thoroughly and store in airtight container. (Will keep indefinitely.) Use 2 teaspoons Russian tea to 1 cup boiling water. May be served hot or chilled.
Pour boiling water over jello in bowl; stir until gelatin is dissolved. Stir in sugar, orange peel and juice. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon. In chilled bowl, beat whipping cream until stiff. (If using dessert topping mix, prepare as directed on package.) Beat gelatin mixture until foamy. Fold in whipped cream. Pour into 4 cup mold or 6 to 8 dessert dishes or molds. Refrigerate until firm, about 4 hours. Unmold on serving plate. Serves 6 to 8.
Partially melt chocolate pieces in the top of a double boiler over hot, not boiling, water. Remove from hot water and stir rapidly until chocolate is entirely melted. Stir in milk, peanuts and vanilla. Drop from a teaspoon onto waxed paper. Chill until firm enough to handle. Shape each into a ball. If desired, decorate with colored sugar or candied cherries. Chill again until firm. Makes about 4 dozen.
Mix lime juice, olive oil and garlic cloves to make dressing. Toss last 5 ingredients. Add dressing to tossed ingredients just before serving.
Pour Jell-O in large bowl. Add 2 cups hot water. Mix until Jell-O dissolves. Add cranberry sauce, small amount at a time. Mix until dissolved. Add sour cream, small amounts at a time. Pour into Jell-O mold. Refrigerate until firm.
Mix romaine, lettuce, strawberries, and onion. Set aside. For dressing, mix olive oil, vinegar, sugar, lemon juice, salt and pepper. This makes double the amount of dressing that you need. Pour dressing over greens before serving. Toss to coat.
Preheat oven to 450°. Brown sausage and ground beef in skillet until crumbly; drain and set aside. Mix Bisquick and water until dough forms. Divide into 2 parts with 1 slightly larger than the other. Press larger piece of dough in the bottom of a 9 x 13-inch greased baking dish and press the dough up the sides of the dish.
Boil sugar, milk, butter and cocoa for 1 1/2 minutes. Start timing after mixture reaches a full rolling boil. Remove from heat; add peanut butter, oats and vanilla. Stir until blended, then drop on waxed paper by teaspoonfuls. Coconut or chopped dates may be added if desired. May be placed in fridge to hasten.
Beat eggs until lemon colored. Beat in sugar until thick and sugar is dissolved. Add vanilla and cream. Mix well and add pudding. Pour into ice cream freezer. Add cookies. Add milk to fill the container. Freeze.
Cream sugar, 1/3 cup butter and egg. Add buttermilk, flour, baking powder and baking soda and salt. Pour half of batter into greased 9 x 13-inch pan. Mix brown sugar, 2 tablespoons flour, cinnamon and 2 tablespoons soft butter until crumbly. Sprinkle half of topping over batter. Add rest of batter and sprinkle with remaining topping. Sprinkle additional cinnamon on top. Bake at 350° for 30 minutes. Reduce temperature to 325° for glass pan.
Boil chicken and bone it. Take the chicken broth and cook spaghetti in it. In a large baking dish combine cream of mushroom and chicken soups, onions, butter, spaghetti and chicken; mix well. On top of mixture sprinkle grated cheese and crumbled chips or corn flakes. Bake for 30 minutes at 350°.
Cream applesauce and sugar. Add eggs and beat. Combine flour, salt and baking powder. Add flour alternately with bananas, beginning and ending with flour. Mix well. Add nuts and vanilla. Pour in loaf pan and bake at 325° for 60 minutes or until toothpick comes out clean.
Mix all ingredients except spinach. Mix well. Fold in spinach. Chill for 2 hours. Take 1 loaf round sourdough bread and hollow out center. Cut center into cubes. Put dip into center of bread. Arrange bread pieces around outside. Dip into loaf with bread pieces.
Mash all ingredients. Place in casserole dish and bake for 30 minutes. You might wish to sprinkle finely chopped green onions on top of casserole. This dish can be made a day ahead and refrigerated. Bring back to room temperature before baking. It can be frozen, thawed and baked and will taste fresh made. Bake at 350° until hot and slightly brown.
Combine pudding and milk. Beat until thick, then fold in Cool Whip. In a 9 x 13-inch dish, layer bottom with graham crackers. Pour pudding mixture over crackers. Then add another layer of graham crackers, a layer of pudding and end with crackers. Top with the can of icing.
Combine sugar, cornstarch, salt and pepper into a 1-quart pan. Stir the beet liquid, vinegar and orange concentrate into sugar mixture. Cover. Cook 5 to 7 minutes or until mixture is glossy and slightly thickened, stirring twice. Add sliced beets and heat until beets are hot. Sprinkle orange rind over top before serving. Serve warm or chilled.
Soften cream cheese and whipped cream. Mix the peanut butter, powdered sugar, cream cheese and whipped cream in large bowl. Add as much milk as is needed to make the mixture soft and creamy. Dump into pie crust. Freeze 6 to 8 hours. Remove from freezer; let stand for 30 minutes.
Beat eggs, sugar and oil; Sift together, flour, baking powder, soda, salt and cinnamon. Gradually add to sugar mixture, while mixing, then add carrots, nuts and vanilla. Grease and flour 3 cake pans. Divide batter into pans, bake at 350 degrees for 30 min. Frost with cream cheese frosting.
In large bowl, combine celery, onion, mayonnaise and dill. Stir in remaining ingredients. Serve on lettuce-lined plates. Serves 4 to 6.
Beat margarine, 1 1/2 cups sugar and eggs together until light and fluffy. Add sour cream. Add flour, baking soda, baking powder and vanilla. Spoon half of batter into angel cake pan, greased and floured. In small dish, mix cinnamon and 4 tablespoons sugar. Sprinkle half of this over batter and a handful of raisins and walnuts. Add rest of batter, rest of cinnamon-sugar mixture and another 1/2 cup chopped nuts (raisins optional). Place in cold oven; set oven for 350° and bake about 1 hour.
In a large bowl, mix beef, garlic powder, oregano and pepper. In a medium size bowl mix broth, tomato paste and sour cream. Heat 1 tablespoon of oil in a large deep skillet over high heat until hot but not smoking. Add meat mixture and stir-fry, breaking up with a large spoon until no longer pink. Spoon into a large bowl. Heat remaining oil in the skillet. Add eggplant and stir-fry 2 to 3 minutes until slightly softened. Add bell peppers and stir-fry about 1 minute, until crisp-tender and eggplant is tender. Add to beef mixture.
Spread the sauerkraut in a buttered ovenproof serving dish 12 x 9 x 2-inch. Cover it with tomatoes, including the reserved juice. Sprinkle the mixture with brown sugar. Arrange the bacon on top and bake in a preheated oven at 300° for 2 hours. Remove from oven, cut the bacon into pieces and stir it gently into the sauerkraut mixture. Bake the dish, adding water as necessary to prevent it from drying out for 1 more hour. Serves 8. Always a hit at covered dish suppers and cookouts! Nice vegetable with pork or beef.
Chop onions. Add 1 cup water and microwave in a covered dish for 25 minutes (High power). Add beef consomme, 2 cans of water, basil, thyme, bay leaves and salt and pepper to taste. Microwave for 30 minutes (High power).
Mix butter and cracker crumbs together. Press in bottom of pan, 9 x 13-inch. Cream margarine and sugar together. Add eggs and beat. Spread over crumb crust. Then slice bananas over sugar mixture, then spread pineapple over bananas. Now put Cool Whip over top and chill for 4 hours before serving. Sprinkle with nuts and cherries, if desired.
Bake cake according to directions. Punch holes in cake, then let cool. In a separate bowl, combine 1 pkg. orange jello with hot water until dissolved. Add 1 cup cold milk. Pour over cake and refrigerate for 2 to 3 hours. Combine 1 pkg. orange jello, vanilla, pudding, and milk. Mix until creamy, fold in cool whip and ice the cake. Keep refrigerated.
Whip eggs with water to make egg wash. Mix remaining ingredients together, except for oil, and place on plate. Dip chops into egg wash, then into coating mix. Pan-fry in oil until golden brown.
Preheat oven to 350°. Grease and flour 3 (9 inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Bake for 25 to 30 minutes or until done.
Thaw bread dough; do not let rise. Grease 9 x 13-inch pan. Cut one loaf into small pieces. Place here and there in pan. Melt butter; add brown sugar, pudding mix, milk and cinnamon. Beat until smooth. Add nuts. Pour over the pieces of one loaf. Then cut up second loaf and place on top in empty spaces. Let rise 2 1/2 to 3 hours. Bake at 375° for approximately 30 minutes. Cool for 10 to 15 minutes and turn out of pan.
In skillet, blend first 3 ingredients; stir in chicken and vegetables. Over medium heat, heat to boiling. Reduce heat to low. Cover; simmer 20 minutes or until chicken is tender, stirring occasionally.
Pray. Grease 2 (9-inch) layer cake pans. Line bottom with waxed paper and grease again. Prepare cake mix according to package directions, using oil, eggs and juice drained from mandarin oranges. Stir in oranges and nuts. Bake n a 325° preheated oven for 25 minutes or until a pick comes out clean. Cool on racks for 10 minutes. Remove from pans and peel off paper.
Mix all ingredients except the Mozzarella cheese. Bake at 350° for 25 to 30 minutes. Five minutes before done, sprinkle the Mozzarella cheese on and continue baking the alloted time.
Mix jello, sugar and boiling water. After it is mixed well, cream in the cream cheese. Have Pet milk very cold and beat until stiff. Mix in jello mixture.
Heat undiluted soup and green chilies in saucepan. Place cheese, chicken, onion and a spoonful of sauce in a tortilla. Roll up and place in a baking dish. Repeat with the 9 remaining tortillas. Pour the remaining sauce over the top. Sprinkle leftovers on top. Bake at 400° for 20 to 25 minutes.
Saute beef, bacon and onion together. Drain all beans, except pork and beans. Mix ingredients together. Bake in crock-pot for 6 hours or in oven for 40 minutes at 350°.
Beat together with electric beater cream cheese, chili sauce, finely chopped parsley, minced onion, Worcestershire sauce and Tabasco. Drain tuna and gradually add to the cream cheese mixture, beating until thoroughly blended. Chill well before serving. Serve with crisp crackers.
Melt butter in 3-quart size pot. Add vermicelli (crushed into 3/4-inch size) and brown, stirring constantly, until near burning point. Add rice; stir. Add chicken broth, chicken bouillon, salt and pepper. Stir well. Cover and cook until all broth has been absorbed. Stir occasionally. Cook over low heat, about 20 minutes. Turn heat off and let sit about 10 minutes. Serves 6. Good with chicken or fish.
Spray 9 x 13-inch baking dish with shortening or vegetable spray/oil.
Flour meat and brown. Add to rest of ingredients. Put in a 2-quart deep oven baking dish. Bake in a 350° oven for 2 hours or until meat is tender.
Preheat oven to 350°. Prepare batter as directed on package and pour into greased and floured 9 x 13-inch pan. Pour chocolate chips over batter. Bake 30 minutes. Remove from oven and poke holes in cake with end of wooden spoon. Pour warmed hot fudge sauce over cake and spread evenly. Cool; frost with whipped topping and garnish with chocolate sprinkles. Refrigerate.
Beat egg yolks until thick and lemon-colored, 4 to 5 minutes. Blend in flour, milk, sugar, butter and salt. Beat 2 to 3 minutes. Gently fold in egg whites. Fill 2 well-greased muffin pans 2/3 full. Bake at 375° for 30 to 35 minutes. Serve with butter or jam.
Combine sugar and flour, crushed pineapple and cheese. Mix well. Pour into large casserole dish and top with crackers. Drizzle butter over top. Bake at 350° until light brown.
If you're cooking a big pot of beans, use 2 pounds hamburger meat. Add tomato sauce to beans.
Mix cake mix, oil, eggs and sour cream. Add instant pudding and next the chocolate chips. Blend mixture until thoroughly melted. Bake at 350° for 50 minutes in a greased Bundt pan.
Mix all ingredients in large bowl. Spread in 9 x 13 inch casserole dish. Sprinkle cheese on top if desired. Bake at 350° 45 to 50 minutes.
Grease a 9 X 13 pan, dump in (do not mix) pineapple, cherry filling, white cake mix, evenly to make one layer of each. Drizzle margarine over top, then add nuts. Bake for 50 minutes at 350 degrees. Serve topped with whipped cream.
Preheat oven to 325°. Grease a 13 x 9 x 2-inch baking pan. Beat eggs, sugar and oleo. Add apples, flour, salt, soda and spices. Bake 1 hour. Top with powdered sugar.
Chop artichoke hearts to a pulp. Add other ingredients, except bacon. Add bacon last, crumbling on top. Chill well. Serve with Melba rounds.
Combine sugar and cocoa in saucepan; blend in milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil for 1 minute (stirring). Remove from heat and stir in butter and vanilla. Serve warm over ice cream, cake and ice cream or cake and Cool Whip.
Using palm of hand, flatten chicken to even thickness. Dip chicken into egg, then into crumbs to coat.
In a heavy saucepan, cook the onion in butter until tender. Add all remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20 to 30 minutes. Yield: 6 to 8 servings (2 quarts).
Pour boiling water over oatmeal and let stand 10 minutes. Add sugars, shortening and eggs. Sift remaining ingredients and add to oatmeal mixture. Pour into baking pan. Sprinkle with chocolate chips and nuts on top. Bake at 350° for 35 to 40 minutes.
Heat oven to 350°. Grease baking pan, 13 x 9 x 2-inches. Melt chocolate and shortening in large saucepan over low heat. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in pan. Sprinkle chocolate chips over top of batter. Bake 30 minutes.
Combine and stir by hand. Bake at 350° for 30 minutes in 13 x 9-inch pan.
Preheat oven to 350 degrees. Butter an 8-inch round cake pan. In a medium bowl, thoroughly blend the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa, the coffee, baking powder and salt. Stir in the butterscotch chips. In a small bowl, blend the milk, oil and vanilla. Add the wet ingredients to the dry ingredients and stir until blended. Pour the batter into the prepared cake pan and spread it evenly. Blend together the remaining 1/2 cup brown sugar and 1/4 cup cocoa. Sprinkle this mixture on top of the cake batter. Pour the hot water evenly over the surface of the batter. Bake for 35 to 40 minutes, until the top looks cake like and dry. Serve the pudding cake with whipped cream if desired.
Spray a dish with Pam. Mix corns in a bowl with crackers crumbled up, then pour into dish for the oven. Top corns with stick of butter in pats over the top. Bake 30 to 45 minutes at 350°.
Peel cucumbers and slice thinly. Dissolve sugar in vinegar and toss slices in marinade. Refrigerate a few hours before serving.
Mix yeast in 1/2 cup warm water. Combine flour, sugar, warm milk and oil. Add yeast mixture to flour mixture. Knead dough just as for bread. Let dough rise in bowl, covered with a cloth for 1 hour. Dough should double in size. Knead dough again to get rid of air bubbles. Shape into long rolls, resembling a sausage. Cut into slices; roll them flat. Put a spoonful of filling on dough and fold up edges to enclose filling. Pinch dough together. Form a ball. Cut small circles from waxed paper, approximately 2-inches round, just large enough for rolls to sit on. Place waxed paper and rolls on a rack inside a steamer. Steam for 15 to 20 minutes. Makes about 20 Siapo.
Cook and drain spaghetti. Mix cheeses together in bowl. Butter 9 x 13-inch dish. Sprinkle garlic, dry mustard and Worcestershire sauce on bottom of dish. Make 3 layers of spaghetti, salt and pepper, paprika, cheese and dot with butter. Pour milk over all. Cover with aluminum foil and bake at 350° for 20 minutes, stir from bottom, recover with foil, return to oven for 20 minutes. Stir and bake 15 minutes.
In a skillet, combine sugar, syrup and milk. Cook to soft ball stage. Add dates and mash until well mixed. Add nuts and vanilla. Beat until carameled. Roll onto wet cheesecloth. Let chill until cool. Unwrap and slice.
Sift flour and salt together. Cut in shortening with pastry blender until the pieces are the size of small peas. Sprinkle 1 tablespoon water over flour mixture. Toss lightly with a fork. Continue adding water gradually and tossing quickly until dough holds together. Chill dough 5 minutes. Roll on floured board until very thin. Cut into 1-inch wide strips and place on cookie sheet. Bake at 400° until tips of crackers are golden brown.
Brown meat, onions and garlic over medium heat. Add next 7 ingredients. Cook 5 minutes. Line 13 x 9 x 2-inch baking dish with torn tortillas. Top with meat mixture and more tortillas. (Layer meat and tortillas.) Pour soup and milk mixed over and top with layer of cheese sprinkled evenly over all. Bake at 350° for 45 minutes. Serves 8 to 10.
Set sausage and cheese out to get at room temperature. Mix all together. Roll into balls about the size of a walnut. Bake at 350° for 15 to 20 minutes or until golden brown.
Melt oleo in 9 x 15-inch baking pan. Add 1/2 cup sugar to 16 to 20 graham crackers rolled fine. Pat into bottom of 9 x 15-inch pan.