HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients in a large bowl; mix well. Add chopped peanuts. Pour batter into 3 greased and floured 9-inch pan. Bake at 350° for 25 to 30 minutes. Cool in pans. Remove. Frost with Chocolate Peanut Butter Icing.
Combine melted chocolate and margarine in a large bowl. Mix well. Add remaining ingredients, mixing well. Pour into pie shell. Bake in a preheated 375° oven for 35 minutes.
Combine beans and taco seasoning. Spread into a 12 x 8 x 2-inch dish. Layer remaining ingredients in order listed. Serve with large corn chips. Makes about 8 cups.
Children help fix scrambled eggs and toast. Eggs are served in the center of the plate to form the butterfly body. The children can add triangle "toast wings" and add thin, rectangle "toast feelers".
In a large deep nonstick skillet, mix 2 cups water, cabbage, rice, seasoning packet, red bell pepper and white part of sliced scallions. Bring to a boil, reduce heat, cover and simmer 15 minutes.
Cook celery and onions in margarine until tender. Stir in water, chicken, carrots, tomatoes, bouillon, thyme, pepper and bay leaf. Bring to boil; simmer 30 minutes. Remove bay leaf. Stir in rice and cook 15 minutes or until rice is done.
Slice squash and onion. Steam on steamer until soft. Add salt and pepper. Mix soup, egg and cheese together. Mix in squash and onion. Put in baking dish. Put shredded Cheddar cheese on top and crumble Ritz crackers on top of that. Bake at 350° for 30 to 45 minutes.
In large saucepan, saut garlic in olive oil until lightly browned. Slowly stir in tomato paste and white tomatoes. Add parsley, salt, pepper, oregano and sugar. Simmer 1/2 hour. Add clams and simmer an additional 15 minutes. Serve over spaghetti. Serves 6.
Place onion soup mix in the center of a 30 x 20-inch piece of aluminum foil. Place pork roast, fat side down, on soup. Fold foil over and secure tightly, leaving room for juices. Bake in a 300° oven for 3 1/2 hours. Remove roast to a serving dish.
Brown meat; drain fat. Add onion, celery, beef bouillon and enough water to cover. Cover pan and cook for 15 minutes. Add pasta, mixed vegetables, tomato soup and undrained beans. Add more water, if necessary. Cover and cook 8 to 10 minutes or until pasta and vegetables are tender. Serves 6. Soup freezes well.
Crumble cookies and add to the melted margarine. Mix and press into a 9 x 13-inch sheet cake pan. (Save 1/2 cup for the 4th layer.) Next, mix together on medium speed for 3 minutes and spread on cookie mixture the cream cheese, confectioners sugar and large Cool Whip.
Preheat oven to 375°. In heavy saucepan over low heat melt chocolate and butter. In large bowl combine Eagle Brand milk and warm chocolate mixture. Mix well. Add eggs, water, vanilla and salt, mixing well. Pour filling into prepared crust and top with 1/2 cup nuts and coconut. Bake 30 to 35 minutes or until the center is softly set. Cool and chill for 3 to 4 hours before serving. Garnish with whipped cream and pecans, if desired.
Mix well and drop on a greased sheet. Bake 12 minutes at 375°. Sprinkle top before baking with cinnamon and sugar. Yields 5 dozen.
Place rice, apple juice, chives and bell pepper in slow cooker and cook for 3 hours. Meanwhile, steam garbanzos (which have soaked overnight in water) for 1 hour. Add peas, carrots and corn to steamer and continue steaming for another 10 to 15 minutes. Remove vegetables along with garbanzos to rice in slow cooker. Serve when ready.
Spray a large skillet with Pam. Brown chops on both sides in the skillet for 15 minutes. Remove chops. Drain off fat. Place potatoes in skillet and top with meat. Combine tomatoes, onion, celery, parsley, bouillon and sage, then pour over meat and potatoes. Cover and cook over medium-low heat for 20 minutes. Add zucchini. Cover and cook about 10 minutes more or until tender. Remove meat and vegetables. Keep warm. Skim any fat from pan. Measure juices. Add water to make 3/4 cup liquid; return to skillet. Mix water and cornstarch. Add to skillet. Cook until thickened. Spoon over meat and vegetables.
Mix ingredients together in saucepan or iron skillet. Cook over medium heat until bacon is done. Simmer on low 5 minutes longer.
In large skillet, cook tortillas in butter until golden. Remove and set aside. Add onion; cook until tender. Drain tomatoes, reserving liquid. Add liquid to skillet over high heat and cover; stir frequently. Stir in tomatoes, meat and pepper; heat through. Reduce heat. Add tortillas and eggs. Cover and cook until eggs are set. Sprinkle with cheese; cover and cook 1 minute until cheese melts.
Cook macaroni for 10 to 15 minutes in boiling water. Do not overcook. Drain macaroni. Place in a large mixing bowl. Dice cheese. Add all other ingredients. Mix well. Place in proper cookware and bake for 20 minutes until brown. Serves 8 to 10.
Combine peaches with 1 cup sugar; set aside. Melt margarine in a baking dish. Mix 1/2 cup sugar, flour, baking powder, milk and salt. Fold into margarine. Place peaches on top. Bake for 1 hour at 350° or until golden brown.
Mix together in casserole dish; sprinkle with cup cracker crumbs. Sprinkle almonds on top. Bake 30 minutes in a 300° oven.
Mix the first 6 ingredients well. Add all 6 eggs. Mix well but don't beat to death. Add flour and milk until blended. Spray two 8 or 9-inch cake pans with Baker's Joy. Bake at 325° for 30 to 45 minutes until knife comes out clean in center. Turn out on rack to cool.
In a large skillet over medium-high heat, warm the olive oil. Season the chicken; brown it in the oil for 2 to 3 minutes on each side and remove to a plate. Return pan to stove and reduce heat to medium. Add butter to pan and saute the shallots, carrots and mushrooms. Saute for 3 to 5 minutes, until mushrooms darken and carrot bits are fork-tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 to 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
Cook macaroni; drain well. Combine cottage cheese, sour cream, egg, salt and pepper. Add shredded cheese; mix well. Stir in cooked macaroni. Put in greased casserole dish. Sprinkle with paprika. Bake at 350° for 45 minutes.
Combine flour and salt. Cut in shortening with a pastry cutter until crumbly like coarse cornmeal. Mix in enough water to make stiff dough. Knead on a floured surface until smooth. Make 6 equal portions and shape into balls. Cover with a damp towel and let rest for 15 to 20 minutes. Roll each ball into an 8-inch round. Cook on a moderately hot griddle or skillet until freckled with brown spots, being careful not to break puffy air bubbles as you turn it. The tortilla will still look white for most part. Keep warm in a clean dish towel covered with foil. Use tortillas to make burritos. These will not fall apart.
Wash and cut cucumbers; soak overnight in lime and water. Next morning wash them in cold water and soak 3 more hours. Combine vinegar, sugar and spices, dissolving well. Pour over cucumbers and soak 5-6 hours or overnight. Then boil in liquid until transparent. Fill jars, seal and process.
Beat 2 of the eggs and Ricotta cheese until blended. Stir in rest of the ingredients except the last egg. Fill pie crust. Top with other crust. Brush top crust with egg and prick vent holes. Bake below center rack at 425° for 15 minutes. Continue baking at 350° for 35 to 40 minutes. Let stand for 10 minutes before serving.
Place mushrooms in container, Add remaining ingredients. Stir well. Merinate for 3 Days.
Cream shortening, brown sugar and egg. Mix together water, flour, salt, soda, cloves, cinnamon and nutmeg; add to first mixture. Add remaining ingredients. Spoon out on cookie sheet and bake 15 minutes at 325°.
Chop all ingredients; put in big saucepan. Bring to boil and turn down and simmer for 1 hour. Put in cans and seal.
Combine 1/2 cup warm water, yeast and sugar. Combine flour, salt and oil, then yeast mixture, along with remaining water. Knead. Let rise until double. Roll into log 8-inches long. Cut into 8 pieces and pat into balls, then roll into circles 6 1/2-inches in diameter. Place on greased squares of foil and let stand one hour uncovered. Place oven rack on lowest point and preheat to 500°. Bake breads directly on rack for 5 minutes, or until barely brown. Cover to keep soft.
Wash, slice and drain tomatoes. In large zip lock bag add, flour, corn meal, salt, and pepper. Zip bag shut and shake to mix all ingredients together. While tomatoes are draining, in large cast iron skillet, place generous amount of crisco or non fat cooking oil, heat skillet. Place several tomatoes into bag mixture and shake to coat each tomato with coating. Open bag, shake off excess coating of each tomato and place it into the hot oil and cook to golden brown color on both side and tender in the middle. Drain tomatoes onto paper towels when removing from skillet and sprinkle again with salt.
Press stewed quinzes through a sieve. Add milk and eggs. Sweeten to taste. Pour into a prepared pie crust and bake 45 minutes in a 350° oven.
Place salmon in a bowl; sprinkle with lemon juice and toss. Add remaining ingredients and mix lightly. Chill until serving time. Makes 4 to 6 servings.
Beat egg white until it forms soft peaks. Beat in sugar. Combine apple juice, ginger and cinnamon; fold into egg. Pour into 4 tall glasses. Fill with ginger ale. Mix gently; sprinkle nutmeg on top.
Combine ingredients and mix well with electric mixer. Yield: about 20 ounces. Put mixture in airtight plastic container and keep it refrigerated. You won't be able to keep this sinful butter for long once your family finds it.
Mix hamburger, rice, eggs, Lawry's, pepper and onion. Form into 3-inch balls and wrap with cabbage leaves (cabbage may also be cut in quarters and cooked in kettle with rolls). Place in pressure cooker. Cover rolls with tomato soup and add one soup can of water. Shut pressure cooker and cook over medium heat 30 minutes after it starts to jiggle.
Salt, pepper and flour pork chops; brown. Drain off grease. Cut up onion and add to pork chops. Mix mushroom soup and water and pour over pork chops and onion. Cover and let simmer for approximately 40 minutes.
Put chicken in 3 quart baking dish; sprinkle with salt, paprika and pepper; dot with 3 tablespoons butter. Bake at 400° for 40 minutes.
Combine all ingredients. Bring to boil slowly. Simmer, covered, 20 to 30 minutes. Strain and serve hot.
Combine butter, sugar and corn syrup in a saucepan. Bring to a rolling boil. Remove from heat and stir in peanut butter and cereal. Drop into cookies on wax paper. Let cool.
Add sugars to water and boil 3 to 4 minutes. Delicious syrup.
Put cottage cheese in bowl. Add Jell-O (no water). Stir until Jell-O dissolves. Drain pineapple and add pineapple and Cool Whip, mix well. Add coconut, chill and serve.
Heat oven to 325°. To cook souffle slowly and thoroughly, place an ungreased 2 1/2-quart casserole in a 9 x 13 x 2-inch baking pan and pour boiling water into baking pan about 1 inch deep. Place in oven while preparing souffle.
Cut steaks lengthwise into 2 strips. Slice across the grain into 1/4-inch thick strips. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips. Heat remaining 2 teaspoons oil in wok over medium-high heat. Add garlic, ginger and pepper pods. Cook 30 seconds. Add bell pepper and corn; stir-fry 1 1/2 minutes. Add peas pods and stir-fry 30 seconds. Remove vegetables from the skillet and reserve.
Mix together. Sprinkle bacon grease on top. Bake at 350° for 45 minutes.
Brown ground beef and onion. Drain fat. Add taco seasoning and tomatoes. Put cheese into a slow cooker; turn to medium heat. Add hamburger mixture; stir. Serve when cheese is melted.
Melt butter or margarine in a large roasting pan. Add all other ingredients and place in a 250° oven. Bake for 1 hour, stirring every 15 minutes.
Pour the entire can of pineapple with juice into a 13 x 9-inch pan (ungreased). Sprinkle coconut on top of pineapple (do not stir). Sprinkle entire box of cake mix over the coconut (do not stir). Slice the 2 sticks of margarine in small patties and place on top of cake mix. Be sure to use all the margarine and cover cake mix with slices. Sprinkle chopped pecans over margarine and bake for 45 minutes or until golden brown in 350° oven.
Place foil in baking dish. Place meat on foil. Cover meat with dry soup mix and cream of mushroom soup. Wrap foil around meat and cook in 300° oven for 4 hours.
Thaw and drain spinach (pretty dry). Add water chestnuts (if desired). Combine ingredients; chill overnight. Can be served with crackers or pumpernickel or rye bread. We usually buy a round loaf of bread and cut the middle out to make a bowl. Put the dip in that and serve with the little pieces of bread that were taken out of the middle of the bread.
Prepare cake batter according to package instructions. Preheat oven to 350°. Grease 9 x 12 inch baking pan. Cover the bottom of pan with nuts and coconut. Pour cake batter on top. Melt margarine in bowl. Add the cream cheese and powdered sugar; stir to blend. Spoon over unbaked batter and bake for 40 to 42 minutes.
Shell the peanuts and put them into a blender. Add the salad oil. Blend until chunky or smooth, whichever is preferred taste. Add salt and honey, if necessary. Makes 1 cup.
Preheat oven to 375°. Mix salad dressing, onion soup mix, and preserves. Pour over chicken. Bake 1 1/2 hours uncovered. Serves 6-8.
Saute vegetables in butter. Cook spaghetti. In 12 x 8-inch baking dish, layer 1/2 spaghetti sauce, vegetables, cottage cheese and Mozzarella cheese; repeat layers. Top with Parmesan cheese. Bake at 350° for 30 minutes. Let stand 5 minutes before serving.
Heat 1 pint of water with sugar until sugar is melted, then cool. Roll lemons until soft, squeeze lemon into water with Kool-Aid. Makes 1 gallon. Add slices of lemon.
Mix eggs and corn syrup, add sugar. Stir in salt and vanilla. Mix well. Let stand 5 minutes. Spread pecans evenly on pie shell bottom. Mix melted butter into syrup mixture. Pour over pecans which should rise to top. Bake at 375° until center is firm, about 20 minutes.
Put dry ingredients in a bag. Shake. Peel and quarter potatoes; drop into bag and shake well. Meanwhile, melt margarine in a 9 x 13-inch pan. Lay the potatoes in melted butter and bake 45 to 60 minutes at 350°. Turn once during baking. Good!!
Cook cornstarch, boiling water, cold water and lemon juice; set aside. Beat egg whites until stiff, but not dry. Beat in sugar 1 tablespoon at a time. Beat until well mixed. Beat in cornstarch mixture. Put on pie filling, making sure meringue covers pie well into pastry. Bake at 375° until golden brown. Will not fail or pull away from sides of crust.
Layer crumbled bread, cheese, diced peppers, chopped onions, mushrooms and bite sized pieces of sausage in well buttered 9 x 13 x 2-inch pan.
In a large skillet over medium heat, brown ham on both sides. Arrange peach slices around edges of ham; dot with margarine. Sprinkle with brown sugar and cinnamon. Turn ham and peach slices to glaze. Cover; cook until thoroughly heated. Makes 4 servings.
Peel skin off of chicken. Boil chicken for 15 minutes. Pull out of pan and let cool. Spread mayonnaise over pieces of chicken. Crush up croutons and roll pieces of chicken in crumbs. Place on baking pan and place in oven at 350° for 20 minutes or until brown.
Form into round egg shaped steaks (looks like a big egg). Bake at 450° for 20 minutes.
Mix gelatin and boiling water. Place in refrigerator. Put cream cheese in a bowl to soften. Crush graham crackers and 1 stick melted butter. Add powdered sugar; mix well. Save 1/4 of crust mixture for top. Press mixture into bottom and sides of a 13 X 9 dish. Cream sugar, cream cheese and vanilla. Add gelatin to cream cheese mixture; mix well. Beat evaporated milk until stiff. Add gelatin to cream cheese mixture; fold into whipped milk. Pour mixture into crust; cover with remaining crust mixture. Chill well before serving.
Saute onions in butter (or oleo) with garlic. Add beef and fry; set aside. Make sauce of Worcestershire sauce, plus 1 cup water. Add beef to sauce and cook, stirring frequently. Add another cup of water when needed. Add the ketchup; bring to a boil. Lower heat to simmer. Add the evaporated milk; cook with cover on for 10 minutes.
Break up bread in 9 x 13-inch pan. Add eggs, brown sugar and butter to hot milk. Stir and pour over bread. Add raisins and stir until bread is moist. Sprinkle with cinnamon and over cinnamon sprinkle a light coating of white sugar. Bake at 350° for 35 to 45 minutes. (Knife should come out clean when inserted.)
Preheat oven to 350°. In a large mixing bowl, cream butter, sugars, eggs and vanilla. In a separate bowl, sift together flour, salt, baking powder and soda. Combine wet and dry ingredients. Stir in chocolate chips. With your fingers, place golf ball size portions of dough 2 inches apart on an ungreased cookie sheet. Bake for 9 minutes, or until edges are light brown. Makes 30 cookies.
Mix pudding with milk, then combine all other ingredients except for the cookies. Lay half of the crushed cookies into the bottom of a baking pan or casserole. Cover with pudding mixture. Put rest of cookies on top of the pudding mixture. Chill. Can be made a day ahead of time.
Drain potatoes. Add butter while hot. Beat with mixer until fluffy, adding milk and mayonnaise. Salt and pepper to taste.
Beat shortening, sugars, vanilla and eggs until light and fluffy. Mix flour with soda and salt, then blend into shortening mixture. Stir in chocolate chips. Drop onto greased baking sheet. Bake at 375° for about 8 to 10 minutes or until golden brown.
Preheat oven to 400°. Melt chocolate and mix ingredients. Drop by teaspoonful onto ungreased cookie sheet. Bake for 8 to 10 minutes.
Cream shortening and sugar; add egg and molasses. Then add all dry ingredients and water; mix well. Add desired amount of raisins and nuts.
In large skillet combine beef, onion and garlic. Cook until tender. Stir in Ragu, water and basil. Bring to a boil. Reduce heat, simmer 10 minutes. Prepare spaghetti as directed, then drain.
Put chicken pieces in shallow baking dish. Mix dressing, soup mix and preserves with small amount of water. Pour over chicken and bake at 350° for 1 1/2 hours or until chicken is tender. Serves 4.
Bring to a boil in 3-quart saucepan the water, margarine, sugar and salt. Take off burner and add milk and flakes; mix. If it's too soupy, add 1/4 cup more flakes. Add half and half; mix well. Cool in refrigerator overnight. Put paper towel over potatoes to collect moisture and add cover before refrigerating.
Spread rolls on ungreased cookie sheet. Push together to cover sheet. Bake at 400° for 10 minutes. Cool.
Mix cake mix, cherry water and almond extract until well blended. Fold in coconut or oats. Drop by level tablespoonful on lightly sprayed cookie sheet. Bake at 350° for 10 to 12 minutes.
Heat oven to 350°. Grease and flour two 9-inch round pans or a 9 x 13-inch baking pan. In a large mixing bowl, blend sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, coffee, buttermilk, oil and vanilla; beat on medium 2 minutes (batter will be thin). Pour batter into prepared pan. Bake 30 to 35 minutes for round pans; bake 35 to 40 minutes for rectangular pan. When toothpick comes out clean, cake is done. Cool 10 minutes. Remove from pans to wire rack; cool completely. Frost as desired.
Brown meat on all sides in hot fat. Dissolve bouillon cube in water; mix with catsup, mustard, salt and pepper. Add to beef and simmer 3 to 4 hours or until tender. Add more water occasionally, if necessary.
In large pot, place hen and cover with water and seasonings (salt and pepper to taste). Boil for approximately 1 hour or until tender. Remove meat from pot, cool and debone chicken. Skim fat from chicken broth; set aside. Should have enough broth for 1 1/2 cups; if not, add hot water andl. Add flour, salt and fat from chicken broth and enough broth to have dough consistency of pie dough. Roll out on floured board about as thin as pie crust; cut in strips and let dry out while making gravy for dumplings.
Combine cereal and pecan pieces in a 13 x 9-inch pan and set aside. Combine corn syrup, brown sugar and margarine in a 2 cup microwavable bowl. Microwave 1 1/2 minutes or until boiling. Stir in vanilla and baking soda. Pour over cereal mixture. Stir to coat evenly. Bake 1 hour, stirring every 20 minutes, in 250° oven. Spread on cookie sheet to cool. Break into pieces. Yields 10 cups.
Preheat ove to 325°. Sift flour, sugar, baking powder and baking soda. Mix in raisins and currants. Combine beaten eggs, buttermilk and shortening. Add this liquid mixture to the dry ingredients. Mix until just moistened. Do not overmix. Add caraway seed and mix in gently. Bake in 325° oven for about 1 hour. Remove from pan and let cool.
Cook carrots until tender and crisp, drain and rinse in ice water. Layer carrots, peppers and onions. Blend other ingredients until sugar is dissolved. Pour over veggies and refrigerate, overnight is good. Use leftover dressing for salads. Good! Keeps well in refrigerator.
Add milk and sugar to beaten eggs. In separate bowl, put dry ingredients. Add egg mixture; beat until smooth. Heat about 6 cups of oil to 375°. Pour batter into hot oil through funnel (small), about 3/4 cup. Make circle and swirls. When brown on underside, turn with tongs and brown on other side. Drain on Scott towel and sprinkle lightly with powdered sugar.
Heat oven to 400°. Grease 9 1/4-inch pie dish. Cook and stir beef and onion; drain. Stir in taco mix; spread in pie plate. Sprinkle in chilies. Beat milk, eggs and Bisquick until smooth with wire whisk. Pour over meat and chilies. Bake 25 minutes; top with cheese then tomato slices. Bake 8 to 10 minutes more or until knife inserted comes out clean. Let stand 5 minutes before serving. Cut to desired serving size.
Peel, seed and coarsely chop tomatoes (you should have about 14 cups). Place tomatoes in a large colander. Let drain about 30 minutes. Place drained tomatoes in an 8-quart Dutch oven. Bring to boiling. Reduce heat and simmer uncovered for 45 to 50 minutes or until thickened (similar to the consistency of chunky salsa), stirring frequently. Add chili peppers, onion, cilantro, garlic, vinegar, sugar, salt and pepper. Return mixture to boiling. Remove from heat. Ladle into pint jars leaving 1/2-inch headspace. Place lids on jars and process in boiling water bath for 35 minutes. (Start timing when water begins to boil.)
Heat oven to 425°. Grease 10 1/2-inch skillet or 2-quart baking dish. Set aside. Brown sausage and onion. Drain well. Combine eggs, cornmeal, corn and milk and oil. Pour half meat mixture into dish. Sprinkle with cheese. Pour remainder of batter over top. Bake for 30 to 40 minutes. Let cool 10 minutes. Makes 6 to 8 servings.
In a large bowl, beat ice cream to soften. Add buttermilk and lemonade concentrate or lemon juice mixture. Beat until frothy and serve immediately. Makes 2 quarts.
Cook squash in small amount of boiling water until tender; drain well and mash. Add salt and pepper. Combine soup, pimentos, carrots, onion, sour cream and butter, blending well. Add squash and mix thoroughly. Line a greased casserole dish with half the stuffing mix. Spoon squash mix over the stuffing. Cover with remaining stuffing. Bake at 350° for 40 minutes or until bubbly.
Combine sweet potatoes, sugar, eggs, vanilla and milk with 1/2 cup butter in mixing bowl; mix well. Pour into 2-quart casserole dish.
Cook over low heat until tender, do not stir. Bring to boil, remove from heat and add 1 6 oz. pkg. strawberry jello. Stir gently until dissolved; add 2 c. cold water, 1/4 c. lemon juice. Chill until very thick and spoon into mold.
Brown ground beef and onions until done. Drain all possible grease. Add rest of ingredients. Pour in about 1 cup water. Simmer until thickens up, like hot dog sauce is supposed to be (2 hours). Keep adding a little water to keep from sticking.