HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all dry ingredients. Add milk, eggs and butter. I melt butter in an iron skillet and pour into mixture. Then bake in iron skillet at 425° for 20 minutes.
Combine all ingredients, except mustard, in a saucepan. Cook over medium heat, stirring constantly, until sauce thickens and clears. Add a few drops of water to dry mustard to make a paste. Pour sauce into individual dishes and drop a dollop of hot mustard into each. Serve with egg rolls.
Add salt and butter to the water. When boiling, add flour all at once, stirring constantly, until mixture leaves sides of pan. Remove from heat. Add eggs, one at a time, beating constantly. Drop by spoonfuls onto buttered pan, 2 inches apart. Bake at 350° for 25 minutes. When cool, make a cut in top and fill.
Boil spaghetti noodles as package indicates. Melt butter in microwave-safe dish or on top of stove. Add can of shrimp (and juice, if you like a stronger flavor; if not, use canned chicken broth or water). Add spaghetti noodles. Add package of Ranch dressing to mixture. Add Parmesan cheese to taste.
Dissolve jello in water. Add juice from oranges. Fold in whipping cream and orange sections.
In a blender, blend basil, oil, walnuts, cheese and garlic. Blend until thick and smooth, then transfer to a large pot. Add 8 cups chicken broth and heat over moderate heat until it is very hot. Ladle soup into heated bowls and serve with freshly grated Parmesan cheese. Serves 8.
Combine sugar and cocoa; add butter and milk in a casserole dish. Cook on High for 4 1/2 minutes. Add vanilla and nuts; mix well until it hardens.
Combine half of the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer until thoroughly combined. Beat in remaining flour. Roll into 1-inch dough balls in the sugar. Place 2-inches apart on an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes until tops are set and crackled.
Prepare broccoli as directed on package. Preheat oven to 350°. Make a mixture of mayonnaise, chicken soup, curry powder and lemon juice. Then make a separate mixture of bread crumbs and margarine. Layer in dish broccoli, chicken, cooked and pulled off bones, mayonnaise mixture and bread crumb mixture. Top with grated cheese and cook for 30 minutes.
Place beef rump and onion in kettle and cover with water. Cook. Put flour, eggs and salt in a separate bowl and stir until crumbly, then drop into water in which meat is cooking. Continue to cook until meat is of desired tenderness. You may add carrots to meat, if desired. May be served as a first course after removing the meat. Serve meat with German potato salad, buttered noodles or whatever.
Soften cream cheese in a large bowl. Add sharp cheese, onion, Worcestershire sauce, lemon juice, mustard, paprika, salt, deviled ham, parsley flakes and pimento. Mix thoroughly. Chill until nearly firm. Shape into ball. Roll in pecans. Wrap in foil and refrigerate overnight. Sprinkle with additional paprika. Remove from refrigerator 15 to 20 minutes before serving. Serve with assorted crackers and bread rounds. Makes 1 large ball.
Mix and pour into large pan and bake 25 minutes at 350°. Remove from oven.
You can put in any kind of vegetables you want but the most common vegetables are corn, green beans and carrots. You can also put in hot peppers, if you want. Also can add hamburger.
Brown ground meat with onions and bell peppers; drain any grease. Add Ro-Tel, paste and garlic. Let cook on low about 30 minutes, stirring. Add tomato sauce and water. Let cook about 1 hour. The longer you cook, the better it tastes.
Melt butter and pour over dry stuffing mix. Save 1/2 to 3/4 cup for topping. Put in bottom of 9 x 13-inch pan. Mix broth, soup, Milnot, onion and chicken. Pour over stuffing mixture. Add topping. Bake 1 hour at 325°.
Mix eggs with salt. Add sugar and beat well. Add milk and beat again. Put whatever fruit you desire in it or leave it plain. Bake at 450° for 10 minutes, then turn oven to 350° and bake until an inserted toothpick comes out clean.
Use a medium size Corning Ware dish. Spread ingredients in order listed. Microwave until cheese melts.
Melt butter and sugar in 10-inch iron skillet. Add pineapple; cook, stirring, for about 15 minutes, over low heat. Cool. In bowl, mix cake mix, oil, eggs and pineapple juice thoroughly. Pour mixture into skillet on top of pineapple mixture. Do not stir. Bake at 350° for 30 minutes. Loosen cake from edge of skillet with a knife; turn out on plate while hot.
Peel and slice eggplant. Mix cornmeal, flour, Potato Buds, salt and pepper with enough water to make batter. (The batter should be a little thinner than for fried cornbread.) Dip eggplant slices in batter, making sure each side is completely covered. Heat oil (just enough oil to keep slices from sticking) in frying pan until hot and place eggplant slices in hot oil. Fry until brown.
Mix all dry ingredients. Mix egg yolks and milk; stir well and heat. Mix all together and heat until thick. Pour into cooked pie shell. Add meringue.
Mix well. Crumble Ritz crackers on top. Heat in 350° oven until hot.
Melt butter and pour into 8 x 11-inch pan. Mix flour, 1 cup sugar, salt and milk. Pour over butter but do not stir. Spoon peaches over the batter. Sprinkle with 1/2 cup sugar and cinnamon. Bake until brown and crispy at 350° for 45 minutes.
Cut steak into serving size pieces, removing all visible fat. Sprinkle steaks with salt and pepper. Place in the slow cooker with the dill, onion and bouillon cube. Add 1/2 cup water. Cover and cook on low for 6 to 8 hours. Remove the meat and thicken the juices with the 1/4 cup flour and 1/4 cup water. Add the sour cream. Return the meat to the slow cooker. Serve over mashed potatoes or egg noodles. Serves 6 to 8.
Sift together flour, 1 tablespoon sugar and salt. Cut shortening in with pastry blender or two knives. Put egg yolk into measuring cup and add milk to make 2/3 cup. Add to shortening mixture. Mix just enough so dough shapes into a ball. Roll out half to 15 x 11-inch rectangle. Transfer to a baking sheet. Cover with cornflakes, then with apple slices.
Heat oven to 375°. Rinse frozen broccoli under cold water to separate. Drain. Cook and stir ground beef in a 10-inch skillet until light brown; drain. Stir in broccoli, macaroni, sauce mix, water and cream cheese. Heat, stirring constantly, until cream cheese is melted. Pour into ungreased 2-quart casserole or oblong baking dish, 11 3/4 x 7 1/2 x 1 3/4-inch. Bake, uncovered, until hot and bubbly, about 30 minutes.
Brown meat. Drain. Add tomato sauce and seasoning. Cook and drain noodles. Add cottage cheese, sour cream and garlic salt to noodles. Mix gently. Put 1/2 noodle mix into greased 9 x 13 pan. Top with 1/2 meat sauce. Repeat and top with cheese. Bake at 350° for 30 to 40 minutes.
Grease 9-inch pie pan. Scatter ham, broccoli and cheeses in pan. Mix eggs, milk, salt and pepper together. Pour over ham and cheese. Bake 40 minutes at 375°.
Preheat oven to 300°. Combine all ingredients in a large bowl and mix well. Turn into a well buttered baking dish or casserole and bake about 45 minutes or until set and browned on top. Makes 4 servings.
Cover potatoes with water and boil until they are soft. Do not drain. Fry bacon very slowly and when brown and crisp, remove from pan. Saute the onions in the bacon fat until light brown. Add bacon and onions to the potatoes; blend in the corn, stock and milks. Gently fold in chicken. Season with salt and nutmeg. Simmer 5 to 10 minutes, stirring once. Garnish with parsley. Delicious on a cold winter night or anytime.
Saute seasoning in a little oleo. Make roux with 3 tablespoons cooking oil and 2 tablespoons flour. After roux is brown, add small amount of water. Add slightly browned hen and 1 can of Ro-Tel tomatoes to ingredients and cook until meat is tender.
Smear refried beans onto a cookie sheet with sides. Mix sour cream and taco seasoning together until blended well and pour on top of beans. Add the rest of the ingredients in order and top with cheese. Serve with tostadas.
Cream butter, sugar and vanilla. Add flour and mix thoroughly. Add nuts. Roll and cut in strips. Shape in crescents. Bake 10 minutes in a 350° oven. Roll in sugar while hot.
Saute vegetables. Add meat and all other ingredients, except potatoes. Simmer until meat is tender. Add potatoes. Cook 45 minutes longer. Garnish with sour cream and green onions.
Cream butter and sugar, add slightly beaten eggs, add soda to buttermilk and spices to flour. Add flour and milk to batter, alternately. Add jam then fold in pecans. Bake at 350 degrees for 30 minutes or until cake springs back to touch.
Combine juices together. Add sugar. Stir well until blended. Before serving, add chilled ginger ale.
Combine flour with salt. Gradually mix in water and food coloring, then knead. On a floured surface roll out dough to 1/4-inch thick. Cut out shapes with holiday cookie cutters. Use a meat skewer to make holes at the top of hanging. Bake shapes on cookie sheet at 300° for 40 minutes. Let cool. Then decorate with glitter.
Pick over crab meat to remove any shells. Cut bread into cubes. Combine eggs, mayonnaise, mustard, salt, pepper and Worcestershire sauce. Add bread and parsley. Fold in crab meat carefully to prevent breaking. Spoon into individual baking dishes. Top with white sauce, sprinkle with paprika. Bake 15 to 20 minutes at 350°.
Brown sausage; drain. Mix remaining ingredients and add to sausage. Pour into a 9-inch square pan. Can be refrigerated overnight or baked same day. Bake, uncovered, for 1 hour until set. Bake at 350°. Serves 8.
In small mixer bowl, combine sour cream, flaked coconut, walnuts and apricot preserves (cut up any large pieces of apricot). Mix well. Stir in enough milk to make mixture dipping consistency. Chill. Serve with chilled fruit dippers: grapes, melon or pineapple.
In a large bowl, combine first 5 ingredients. Add liquid ingredients and stir just until moist. Stir in apples. Spoon batter into greased tins, filling 3/4 full. Bake at 350° for 20 to 25 minutes or until toothpick comes out clean. Makes 18 regular muffins or 4 to 5 dozen mini muffins.
Mix 1/2 cup flour, salt, paprika and pepper; coat chicken pieces. Cook chicken in shortening and 1 tablespoon butter in large skillet until light brown. Remove chicken and drain fat. Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling. Cook over low heat until chicken is tender, about 45 minutes. Stir in vegetables. Cut 3 tablespoons butter thoroughly into 1 3/4 cups flour. Stir in 3/4 cup milk, the parsley flakes and poultry seasoning. Drop dough by 8 or 9 spoonfuls into hot soup mixture. Cook, uncovered, over low heat 10 minutes. Cover; cook about 10 minutes longer. Makes 4 servings.
Season chicken with salt and pepper and brown in melted butter; remove from pan. Stir flour into butter; add broth. Cook until mixture thickens, stirring constantly. Add remaining ingredients. Place chicken in sauce, cover pan and simmer until chicken is tender, about 1 hour. Serve with noodles, mashed potatoes or rice.
Place the tomatoes, juice from salmon, diced onion and cubed potato into a pan over medium heat. (Cook on low if you aren't starving and don't want to have to stir occasionally to keep potato from sticking.)
Mix the first five ingredients together. Add your rhubarb and strawberries. Let mixture stand while you prepare your crusts. Stir mixture and pour into your unbaked crust. Dot with 1 tablespoon of butter or margarine. Cover pie with pastry; seal, flute and cut air vents. Bake in 400° oven 40 to 45 minutes.
Brown hamburger with onion; drain. Cook rice. Cool and mix with hamburger mixture. Put 1 whole head of cabbage in boiling water. Take 1 leaf off at a time. Put meat in. Roll; put toothpick in middle to hold together. Fry; brown on both sides. Put in baking dish. Bake for 1 hour, steaming with water or gravy.
Mix beans, soup, pimiento, salt and pepper. Place half of mixture in a 1 1/2-quart greased casserole. Put half of hamburger meat and cheese on top of green bean mixture. Layer other half of green bean mixture and then the next layer of the hamburger mixture. Put "tots" on top with sprinkled grated cheese. Bake for 20 to 25 minutes at 350°. Yields 4 to 6 servings.
Drain cherries, reserving juice. Sprinkle cherries with sugar, stirring occasionally. Sift together pastry flour, cinnamon, 8 tablespoons sugar and salt. Cut butter into flour mixture and add beaten egg. Mix and squish with both hands until mixture holds together. Mush into ball. Wrap tightly and chill in freezer for 30 minutes. (Do not allow to freeze.) Preheat oven to 350°. In 10-inch ovenproof glass pie plate, pat dough out, smoothing it up to a neat ridge at the level of the pan's edge. Put in refrigerator while doing the next step. Drain sugary juice from cherries into measuring cup. Add enough of sour cherry juice to make 1 cup. Taste. Add a little more sugar if it seems too sour. Take out 1/4 cup of juice and put the rest to heat over a low fire. To the smaller amount, add cornstarch and stir until smooth. Add to boiling juice and stir until smooth and clear (2 to 4 minutes). Add almond extract and several drops red food coloring. Gently stir into the cherries mixture the pecan halves. Pile into the crust and pour hot juice-cornstarch mixture. Bake for about 1 hour. Makes a general 10-inch pie. Will serve at least 8.
Brown pork chops in skillet, then place in baking dish. Place 1 thick slice of onion on each pork chop. Next, place 1 slice of lemon on each chop, then 1 tablespoon of brown sugar. Top with 1 teaspoon of catsup on each. Cover and bake at 350° for 30 to 40 minutes for thin chops or 45 to 60 minutes for thick chops.
Place bacon in a 2-quart casserole. Cover and microwave on High for 4 1/2 to 5 1/2 minutes or until lightly browned, then drain. Add potatoes, celery, onions, water and pepper. Cover and microwave on High for 10 to 12 minutes or until vegetables are tender, stirring mixture after 5 minutes. Combine 1/2 cup milk and flour, stirring well. Stir into potato mixture. Add remaining 2 cups milk and onion salt to potatoes. Microwave, uncovered, on High for 7 to 10 minutes or just until thickened, stirring twice. Yields 2 quarts.
Combine sugar, oil and eggs. Beat until thoroughly mixed. Combine dry ingredients. Add together and mix well. Pour into 2 well-greased loaf pans. Bake in preheated oven at 350° for 1 hour and 20 minutes.
Saute celery, water, onion and oil. Mix everything together and bake for 1 hour or until celery is soft.
Cook macaroni and cheese as directed on box. Bring chili to a boil. After mixing cheese and macaroni together, pour in the chili and mix well. Serve immediately.
Brown sausage and drain. Mix all other ingredients with sausage and bake at 350° for 1 1/2 hours in a 2-quart dish. Cover with foil to bake.
Mix applesauce and sugar together; add egg. Add molasses and dry ingredients. Add hot water. Place in 8 x 8-inch pan. Bake at 350° for 40 minutes. Yield: 9 servings.
Mix flour and milk together. Cook over medium heat, stirring constantly until thick, adding salt. Put in refrigerator to get cold.
Thaw hash browns and pour in bottom of baking pan. Mix together soup and sour cream. Pour over and top with cheese. Bake 1 hour at 300°.
Combine all ingredients in saucepan. Bring to a boil, then simmer 5 minutes. Strain. Serve hot. Float orange slices atop, if desired.
Spread cherries in bottom of 9 x 13-inch pan. Spread crushed pineapple evenly over cherries. Sprinkle cake mix evenly over fruit. Slice oleo over; sprinkle chopped pecans over mixture. Bake at 325° until mixture cooks together, then cool. Serve with ice cream or Cool Whip, if desired.
Place popcorn in a large bowl and set aside. In a heavy saucepan, combine molasses, sugar, water, vinegar and butter. Cook, without stirring, over medium heat until the mixture reaches 235° on a candy thermometer (soft ball stage). Add baking soda and stir well. Remove from heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, quickly shape into 3-inch balls, dipping hands in cold water to prevent syrup from sticking.
Mix all. Form in balls or patties. Brown in skillet with oil or bake in oven. Serve with spaghetti sauce.
Stir 1 cup milk into cornmeal in saucepan; cook, stirring, over medium heat until consistency of thickened mush. Remove from heat; stir in remaining milk, 1 tablespoon butter, cheese, baking powder, salt and chopped pepper or pepper flakes. Stir until cheese melts and blends well with mixture. Stir in beaten egg. Spoon into well-greased 1-quart casserole. Bake in preheated 325° for 45 minutes. Top with remaining butter. Great when served hot as a main dish.
Pound chicken flat. Place ham and cheese on each. Roll and coat with Shake 'n Bake. Refrigerate 2 to 4 hours, covered. Remove from refrigerator 15 to 30 minutes before baking in 375° oven. Place in shallow dish, sprinkle with Parmesan cheese, bake 30 minutes. Prepare sauce of egg yolk, soup, sour cream and mayonnaise. Mix well and spoon over chicken. Bake an additional 15 minutes. Serves 3 to 6.
Brown ground beef, onion, mushrooms and fennel seed together. Mix in cooked macaroni and Ragu sauce. Pour into a buttered 9 x 13-inch pan or dish. Top with Mozzarella cheese. Bake at 350° for 30 minutes.
Saute onions in butter. Add cream of chicken soup and Cheez Whiz. Heat thoroughly until cheese melts. Add 2 cups cooked rice and frozen broccoli. Mix thoroughly and place in a large casserole dish (butter sides). Heat in oven at 350° for about 45 minutes (cover dish).
Cut bacon strips in halves and wrap around 1/2 water chestnut or 2 to 3 slices water chestnuts. Secure with a toothpick. Place in a single layer on a large cookie sheet or baking tray and sprinkle 1 teaspoon brown sugar on each piece. Bake at 400° until bacon is crisp or broil 5 to 10 minutes until browned. Drain on paper towel and serve warm. (Can be reheated in microwave.)
Preheat oven to 350°. Assemble all ingredients and put meat in a large mixing bowl. (Ground meat is easier to work at room temperature.) Mix all the ingredients together throughly with your hands. Form a roll and place in a shallow baking pan. Lay bacon strips on top of roll. Bake for 1 hour. Remove from oven and allow to cool slightly before slicing. Serves 6 to 8. Can be served with cranberry sauce.
Brown hamburger. Add green pepper and onion, then add garlic, oregano and spaghetti sauce. Simmer for 10 minutes. Layer noodles, sauce and cheese. Bake at 350° for 30 minutes.
Heat oven to 350°. Combine half and half, egg and seasoning; mix well. Toss cheese with flour. Add cheese mixture and bacon to egg mixture. Pour into unbaked shell. Bake at 350° for 40 to 45 minutes.
Fry onion, green pepper, garlic and ground beef until brown. Add tomato sauce and raw dry noodles. Barely cover with water and cook until tender. Add ripe sliced olives, can of creamed corn and the can of chili beans. Put in baking dish and cover with grated cheese. Bake in oven for 1/2 hour at 350°. Serves 6.
Whip all ingredients, except shrimp, together with mixer, fork or whisk until well blended. Stir in shrimp. Refrigerate at least 8 hours (24 hours is recommended) to improve flavor before serving. Serve with crackers.
Combine pudding mix, sugar and salt in saucepan. Stir in water and lemon juice and blend well. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Stir in butter and food coloring. Cool 5 minutes. Pour into pie shell. Let stand at least 4 hours or until set. Garnish with whipped topping if desired.
Boil milk, beaten egg yolks, flour and 1 cup sugar until thick. Add coconut and vanilla flavor. Pour into baked pie shell. Beat whites of eggs until stiff. Add 4 tablespoons sugar and beat. Spread over pie, then sprinkle with coconut. Brown in oven.
Sift together first six ingredients. Cream together sugars, margarine and oil. Stir eggs and vanilla into creamed mixture. Add vegetables and dry ingredients alternately, stirring until smooth. Grease and flour three 8 x 4 x 2 1/2-inch loaf pans. Fill 2/3 full and bake for 1 hour or until done at 350°. Let stand 1 hour before removing from pans. Add 1/2 cup chopped hazelnuts to mixture, if desired.
Trim and remove bone from steak. Powder lightly with sifted flour; rub in with fingers. Salt and pepper. Repeat on both sides. Brown steak, both sides, in melted butter; remove and set aside.
Place bread on paper towel, spread 2 tablespoon peanut butter on each slice. Place in microwave on high 30 to 45 seconds. Serve hot.
Cook broccoli and drain. Combine remaining ingredients except crumbs. Add cooked broccoli. Pour into baking dish and sprinkle with crumbs. Dot with butter. Bake 30 minutes at 350°.
Blend first 5 ingredients well. Beat with electric mixer on medium speed 4 minutes. Stir in coconut and nuts. Pour in greased and floured 2 (9-inch) pans. Bake at 350° for 35 minutes. Cool in pans 15 minutes. Remove and cool on rack. Fill and top with Coconut-Cream Cheese Frosting.
Sift together dry ingredients; chop pecans and apples. Add dry ingredients. Beat and add egg. Add oil. Mix well. Set oven at 350° and bake 1 hour.
Mix dry ingredients. Work in shortening with fork. Add buttermilk quickly to make soft dough. Roll out and cut into 1/2 inch biscuits. Bake on cookie sheet at 450° until brown, approximately 10 minutes.
Mix cherry pie filling, crushed pineapple, sweetened condensed milk and Cool Whip. Top with nuts if desired.
Preheat oven to 350°. Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons of water over mixture. Form dough into a ball and divide in half. On an ungreased baking sheet, pat dough into two 12 x 3-inch strips. Strips should be 3 inches apart. Set it aside.
Bring ingredients to hard-crack stage (285° to 290°), then spread on a cookie sheet. When cool, spread with melted chocolate and sprinkle with chopped nuts. Press nuts down slightly. When cold, turn candy over and do the same. Candy may break, but it doesn't matter. When cold,	break into pieces.
Brown ground beef with bacon. Add bacon; cook until tender. Drain off excess fat. Add seasonings to meat mixture. Stir in soup. Cook slowly, uncovered, 20 minutes, stirring frequently. Stir in sour cream and sherry and heat through. Do not boil. Serve on noodles. Serves 4.
Sift flour, baking powder and salt together. Add egg yolks and milk and beat thoroughly. Add melted shortening and beaten egg whites; mix in well. Bake.
Melt margarine over medium heat. Add celery and onion and 3 tablespoons chicken broth. Cook, stirring frequently, 6 or 7 minutes until onion is soft. If liquid begins to evaporate, add a bit more broth. Add remaining chicken broth, parsley, thyme and black pepper. Bring to boil, then cover, lower heat and simmer, stirring occasionally, about 20 minutes. Add tomatoes, sugar and salt and stir to combine well. Simmer, covered, an additional 5 minutes.
To boiling water add tea bags; let brew 5 minutes. Remove tea bags. Add thawed orange juice and sugar. Stir until dissolved. Add 3 1/2 cups cool water and bourbon. Mix together and freeze 6 to 8 hours. Remove from freezer and fill glasses with slush. Add a little 7-Up, if desired. Serve with spoon. Makes 8 to 12 drinks.
Mix pretzels, sugar and melted margarine together and pat into a 9 x 13-inch pan. Bake at 350° for 10 minutes and cool.
Prepare rotini as on package; drain. In a large bowl, combine all ingredients, toss. Cover and chill thoroughly.
Cook peas for 3 minutes and drain. Saute diced onion in butter; add mushroom soup, chestnuts and pimientos; mix. Add precooked peas. Place in 9 x 13 x 2-inch casserole and top with onions. Bake at 350° for 25 to 30 minutes.
Mix water and sugar until sugar is dissolved. Stir in juices and bananas. Pour into trays or a large, rectangular pan and freeze. Cut into chunks and put into tall glasses. Pour chilled ginger ale over and serve.
Cook and drain noodles. Add oil and mix well. Add onion, cucumber, carrot, pepperoni and black olives.
Brown chicken in oil. Place in baking dish. Combine all ingredients (except almonds) and pour over chicken. Top with almonds. Cover with foil. Bake at 350° for 45 minutes.