HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, milk, sugar, butter and flour to smooth mixture. Pour mixture into well-buttered casserole dish. Pour peaches on top of mixture. Do not stir. Bake at 350° until golden brown.
Preheat oven to 350°. Melt margarine. Mix pretzels, margarine and 1/2 cup sugar. Bake for 7 minutes. Cool mixture, but not too long, or it will get too hard. Break up with a fork. Beat Cool Whip and cream cheese together with mixer. Add pretzel mixture, drained pineapple and remaining sugar. Chill.
Mix all liquids together; stir in dry ingredients which have been mixed together. Simmer for 10 minutes. Baste chicken with sauce several times during barbecue process.
Heat oil in Dutch oven; add beef and salt. Cook over low heat until beef looks like rice and is cooked thoroughly. Drain beef. Put soup in blender; blend 1 minute. Add soup to beef. Cover and let simmer 5 minutes. Add Chili powder, beans, tomato paste, tomato sauce and cola. Heat through.
Brown beef with onion. Add soup; mix. Put in greased casserole dish and alternate meat mixture and potatoes (salt potatoes). Pour milk on top. Bake 1 1/2 hours, uncovered, at 350°.
Whip the first 5 ingredients in blender until smooth. Add small amount of milk if needed to ease blending. Chill until firm enough to handle. Form into ball. Roll in chopped nuts.
Drain all liquid from beans, rinse the kidney beans. Mix the first seven ingredients together thoroughly and pour over drained beans. Cover tightly and place in refrigerator for several hours before serving.
Remove core from fennel and slice. Reserve some sprigs for garnish. Peel potatoes and chop coarsely. In medium soup pot, heat butter and oil over low heat. Add leeks; saute, stirring occasionally until soft. Add fennel and potatoes; continue sauteing for 10 more minutes, or until softened. Add chicken stock; bring to simmer. Partially cover and cook 30 minutes.
Wash mushrooms and pat dry. Remove stems. Finely chop stems. Set aside.
Saute celery, green pepper, onion and garlic in small amount of margarine. Stir in chicken broth, tomatoes and sliced okra. Add spices; add any you like with shrimp. Simmer for awhile. Add shrimp and cook just until pink. If not thick, add 1 tablespoon cornstarch. This is especially good in the summer using fresh veggies.
Cook chicken until tender. Cool and tear into small pieces. Do not use any of the chicken broth. Cook noodles; drain and rinse in cold water. Cook vegetables until tender. Mix together flour and skim milk. Boil water and bouillon cubes. Add flour and milk mixture, then add noodles, chicken and vegetables. Cook 15 minutes on medium heat.
Heat oven to 400°. Saute or bake bacon in baking pan. Shred cabbage and steam in skillet with bacon drippings until almost done. Spread cabbage in baking pan. Mix cornbread as directed on box. Crumble bacon into cornbread mix. Pour over cabbage in baking pan. Cook until cornbread is done.
Toss cucumber with salt in a medium bowl, cover and chill. Stir sour cream, lemon juice, onion, sugar, and white pepper in a small bowl until well blended. Reserve 1/4 cup of the mixture for garnish. Combine cucumber with remaining sour cream mixture. Refrigerate 2 hours or until well chilled. Arrange cucumber slices on a bed of salad greens. Top with reserved sour cream mixture. Sprinkle with minced parsley.
Mix coconut, sugar and sour cream together thoroughly and let sit overnight in the fridge. Next day, cook yellow cake mix according to package directions in 8 or 9-inch layers. Completely cool. Split layers. Pack coconut mixture between layers and on top. May garnish with nuts or cherries for holidays. Let cake stand in fridge 3 days before serving.
Drain the juice from the quart of dill pickles. The pickles don't have to be uniform size. Into a large bowl, slice the pickles 1/4 inch thick. Pour over them 2 cups sugar, 1 tablespoon vinegar and 2 tablespoons pickling spices. Stir gently with wooden spoon. Let set for several hours at room temperature until sugar dissolves and makes its own syrup. Now pack back into jar. Place onion chunk on top; seal and refrigerate for 4 days before using. Turn the jar now and then so all mixes well. These are crisp and very good.
Mix well in a large bowl with hand mixer. Pour in pie shells. Bake in 300° to 350° oven for 45 minutes.
Put in large mixing bowl. Mix all ingredients together. Add broth over mixture and stir until about as thick as cornbread. Add more crackers and loaf bread, if needed. Bake at 300° until done for about 30 minutes.
Put all ingredients in blender; beat for 5 minutes. Let stand in refrigerator for 1 hour before serving. Makes 1 quart.
Melt butter in skillet. Saute garlic and ham for 2 minutes. Add cauliflower and cook until crisp-tender. Combine flour and cream; stir in skillet and blend well. Add salt and pepper. Cook until thickened and bubbly. Pour into baking dish. Sprinkle with cheese. Place in preheated oven at 350° until cheese has melted and brown on top, about 15 to 20 minutes. (Broccoli can be substituted.)
Cook chicken in skillet over medium heat in hot margarine for 10 minutes or until browned on both sides. Spoon off fat. Stir in soup, milk and pepper. Heat to boiling. Reduce heat to low. Cover and simmer ten minutes or until chicken is fork-tender, stirring occasionally. Serve over rice.
Cook bow tie pasta; drain and set aside. Cook ground beef; drain off fat. To ground beef, add Italian seasoning, pizza sauce, onion and mushrooms. In another bowl, add egg and cottage cheese. In a 12 x 9-inch baking pan, layer 1/2 of the pasta, spoon 1/2 of cottage cheese mixture. Sprinkle with 1/2 of Parmesan cheese. Layer pepperoni slices (optional). Place 1/2 of meat mixture. Next, add 1/2 of Mozzarella and 1/2 of Monterey Jack cheese. Repeat pasta, cottage cheese, Parmesan cheese, pepperoni and meat mixture. Top with remainder of Mozzarella and Monterey Jack. Finish top with 1/2 cup shredded Cheddar cheese. Bake, covered, at 425° for 15 minutes; uncover and bake 8 to 10 minutes until cheese is melted and casserole is heated through. Serve with favorite salad and hot bread.
Beat in order given. Grease a 9-inch spring-form pan with butter. Bake at 350° for 1 hour. Shut off oven and let stand for 1 more hour. Remove from oven and let cool completely before removing from pan.
Mix sugar, flour, eggs, cream, and water. Cook until thick and boiling, stirring constantly. Add vanilla and butter; stir well.
Mix all ingredients and top with Fritos before serving as a dish, or use as a dip, serve with dipping size chips.
Mix mayonnaise, sugar and vinegar until smooth. Add mayonnaise mixture to other ingredients and refrigerate for several hours.
Beat together eggs, sugar, vanilla and oil. Add zucchini, pineapple and walnuts. Stir together 3 cups flour, soda, salt and baking powder. Fold into egg mixture to combine. Divide between two 4 x 9-inch greased loaf pans. Bake at 325° for an hour, or until done.
Beat eggs. Add sugar and beat. Mix in pumpkin. Add evaporated milk. Add spices. Mix well and pour in greased 9 x 13-inch pan. Sprinkle yellow cake mix over mixture. Melt margarine and pour evenly over cake mix. Add pecans on top. Bake at 350° for 45 minutes. Cool. Cut into squares. Top with Cool Whip.
Place the onion soup mix and the bread crumbs in a large plastic food bag and shake. Brush the chicken on all sides with mayonnaise. Place the chicken, one piece at a time, in the bag. Close tightly and shake. Place chicken on a rack in the broiler pan. Bake at 400° for 40 minutes.
Put rhubarb, sugar and salt in pan on low heat. Do not stir or add water. When tender, quickly bring to a boil. Remove from heat and add jello. Dissolve. Add remaining ingredients. Chill until slightly thickened and spoon into molds. Serves 8.
Cream shortening; add sugar. Gradually add eggs; mix until well blended. Sift all dry ingredients and add to mixture. Add pumpkin, vanilla and raisins. Mix well. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Cream the cream cheese and margarine together. Add flour, pepper and salt. Blend well. Squeeze through a cookie press onto an ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 6 dozen straws. These freeze great.
Mix thoroughly. Pour into greased, long pan and bake at 350° for 1 hour.
Mix and knead all until blended. Dough will be sticky at first. If necessary, add more cornstarch or flour. Use glue to fasten parts together. Paint with Elmer's glue paint (add food coloring to white glue and stir), then spray with clear acrylic.
Sift sugars with flour and salt; set aside. In medium bowl, break up almond paste with wooden spoon. Add egg whites and beat until well blended and fairly smooth. Stir in flour mixture until well blended. Drop by slightly rounded teaspoonfuls 2-inches apart on cookie sheet that is lined with aluminum foil and greased. Lightly shape into rounds. Press pignoli nuts into each. Bake 20 to 25 minutes until golden. Let cool slightly, carefully remove to rack.
Melt chocolate pieces. Add milk, vanilla, salt and nuts. Pour into waxed paper-lined 8-inch square pan.
Saute onions and peppers in butter until soft. Add roux; stir well. Add crawfish. Cook about 5 minutes. Salt and pepper to taste. Add liquid crawfish boil, cream and milk. Cook on low heat about 30 to 40 minutes. Stir often. Use parsley for garnish. Serve with slices of garlic bread or French bread.
Pour peaches in bottom of oblong pan, juice and all. Sprinkle dry cake mix evenly on top. Add nuts and the slices of oleo on top. Do not stir in. Bake at 350° for about 45 minutes. Let cool and put Cool Whip on.
On a very low flame, melt butter in large pan and add cream (slowly), stirring constantly. Then add cheese (slowly), stirring constantly, until mixture is thick. When this occurs, it's ready to pour over the cooked noodles.
Add the sugar to the well beaten eggs. Sift the cake flour and baking powder. Beat into the egg mixture. Continue beating and add vanilla. Scald the milk and add the butter. Add to the cake mixture. Pour into a buttered 9 X 9 pan. Bake at 400° for 15 to 20 minutes.
Saute beef and onion in a large skillet. Stir in soup, water and tomatoes. Top with chips and heat 5 to 7 minutes. Sprinkle cheese on top and serve hot. If the skillet is covered during the heating time, the chips will be soft like enchiladas.
In an 8 x 12-inch dish, smooth the strawberry pie filling, then pineapple on top of that. Then sprinkle the dry cake mix on top. Pour melted butter or margarine on top of dry cake mix, then put chopped nuts on top. Bake at 350° for 45 minutes or until golden brown.
Flour pork chops and brown in oil. Put in a baking dish. Put mushrooms over pork chops. Cook chopped onion in half stick of butter. Add milk, flour and curry powder. Bring all of the ingredients to a boil, stirring all the time. Pour over pork chops and cover with foil. Bake at 350° for at least 1 hour.
Separate the eggs. Mix the yolks with milk and lemon juice. Pour into crust. Make a meringue of the egg whites by beating the whites until stiff. Gradually mix in 1/2 cup sugar and 1 teaspoon vanilla. Pile on the pie and bake at 350° until lightly browned.
Cook and drain noodles. Melt margarine and pour over macaroni. Mix soup and evaporated milk. Beat eggs into milk. Combine macaroni and grated cheese. Salt and pepper to taste. Mix together all ingredients in a large bowl and pour into crock-pot. Top with reserved cheese and paprika. Cook 3 hours on low.
Mix pineapple with juice and pie filling. Stir in Cool Whip, marshmallows, nuts, cherries and bananas. Chill and serve.
Cream butter and sugar until light. Add eggs, one at a time (unbeaten), beating after each addition. Add the flour gradually. Add baking powder with last addition of flour. Add water and vanilla. Bake in a small angel food pan for 1 hour at 300°.
Combine the first 6 ingredients; spoon into pie shell. Cover with top crust. Seal. Slit the top and brush with egg. Bake at 375° for 40 minutes. Very easy.
Cook bacon in large saucepan on medium heat until lightly browned. Add onion and ham; cook and stir until onion is tender. Stir in tomatoes, corn, water, tomato sauce, bouillon cube, thyme and pepper; bring to a boil. Reduce heat to low; cover and simmer 5 minutes. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Garnish with parsley if desired.
Mix cake mix per instructions on box. Bake in thin layers. It runs from 7 to 9 layers.
Put meat in a pan. Put it in the oven. Then you eat them. You put cheese and salad on, then hot sauce.
Brown sausage, onion and bell pepper in large skillet until meat is brown and onions are translucent. Drain fat off and return to skillet. Add remaining ingredients and bring to a boil. Cover and simmer about 30 minutes. Especially good over mashed potatoes.
Mix all ingredients, except crumbs and cheese. Bake 20 minutes at 375°. Mix cheese and crumbs. Place on top and bake 20 minutes longer.
In a large skillet, brown 4 pork chops and set aside. Melt 2 tablespoons butter in pan and add rice-vermicelli mixture. Cook until vermicelli is light brown. Add 2 1/2 cups hot water, contents of envelopes and 1 can stewed tomatoes. Stir. Return chops to skillet. Bring to a boil. Cover; reduce heat and simmer 30 minutes.
In a large bowl or pitcher, spoon sherbet by the tablespoon. Add orange juice and lemon juice, stirring to mix sherbets. Slowly pour chilled lemon-lime carbonated beverage over sherbet. Stir gently to mix. Makes 36 (4 ounce) servings.
Cover corn, potatoes and sausage with water. Add salt and black pepper. Bring to a boil. When potatoes are almost done, add other ingredients. Boil 8 to 10 minutes. Reduce heat and simmer 15 minutes. Drain and serve.
Pour into a 9 x 13-inch pan and bake at 375° for 15 to 20 minutes.
Brown meat, celery and onion in skillet. Add other ingredients and salt to taste. Simmer for 30 minutes. Serve on hamburger buns. Very good and easy to double.
Cut together and store in a covered container in the refrigerator. One cup mix makes 3 or 4 biscuits when combined with 1/2 to 3/4 cup whole milk. Shape into biscuit shapes and bake at 450° for 8 to 10 minutes.
In large bowl, combine apples, peanuts and whipped topping. Cover and refrigerate until serving. Yields 10 servings.
Cook noodles according to package directions; drain. Cook spinach according to package directions. Drain. Mix cottage cheese, eggs, parsley, butter, salt, pepper and garlic powder in bowl. Grease 13 x 9-inch pan. Place layer of noodles in pan followed by layers of cottage cheese mixture, Monterey Jack cheese, spinach and Parmesan cheese. Repeat layers. Bake in 350° oven for 30 minutes.
Saute onions and peppers. Add curry powder and flour. Gradually stir in milk and tomato sauce. Heat until bubbly. Add meat and simmer 45 minutes. Spoon over noodles or rice.
Melt butter on medium heat, don't burn. Then add crushed graham crackers and mix well. Put into an oblong pan and pat into bottom with hands. Bake 10 minutes in 350° oven.
Dissolve unflavored gelatin in 1/4 cup water and let sit. Heat tomato soup and add cream cheese. Stir until mixed and add gelatin. Add mayo, celery and onion. Add shrimp and salt. Put in a mold. Chill in fridge until firm. Serve with sesame crackers.
Melt one tablespoon of butter in skillet and spoon two tablespoons of batter on. Flatten and brown on both sides. Serve with syrup like pancakes.
Pour butter over grated cheese; mix well. Add flour and cayenne pepper gradually. Pinch off dough the size of a marble. Flatten and put a nut into the center. Bake on ungreased cookie sheet at 350° for 20 minutes. These can be frozen or refrigerated. Remove about 1 hour before serving.
Tip: The Cheddar cheese will be easier to shred if you put it in the freezer for 30 minutes before shredding.
Combine all ingredients in a Dutch oven and bring to a boil. Reduce heat and simmer for 5 minutes. Strain and discard spices. Great for holidays.
Mix the first 4 ingredients and chill. Make into small balls; roll in coconut or nuts (nice to do part in each). Stores well and makes lots. Sort of tart, not too sweet. Refrigerate or freeze until ready to use.
Dissolve Jell-O in boiling water. Drain pineapple, saving juice. Stir pineapple into Jell-O. Refrigerate until partly set.
Preheat oven to 350°. In a bowl, mix Ricotta and eggs. Stir in crumbled Feta. Add chopped onion and spinach. Layer cookie sheet with phyllo dough. Butter eat sheet till half of the package is used. Pour the cheese mixture over the dough layers and spread evenly. For added flavor, sprinkle with Parmesan cheese over this. Layer again with phyllo buttering each layer to finish the remainder of the package. Refrigerate 1 hour. Then cut into 2 inch squares and bake till golden brown. Use pan the size of phyllo dough to eliminate trimming. Good reheated in oven at low temperature.
Place dry ingredients directly into 9-inch square or round pan. Mix well. Make a hole or well in the middle of dry ingredients by pushing ingredients to the side of pan. Pour all liquid ingredients into hole. Slowly mix ingredients using fork to work in all together. Bake at 350° for 25 to 30 minutes.
Cream sugar and butter; add yolk and vanilla. Beat well. Add flour; mix and drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° for 15 minutes. Makes 2 dozen cookies.
Beat together first seven ingredients. Add crab. Place in fireproof dish and cover with sliced almonds. Bake 15 minutes at 375°.
In a large bowl, mix flour and corn meal. Add cooled butter with back of spoon in rubbing fashion until butter is well mixed. Then add milk and eggs once batter is mixed. Drain all liquid off of cracklins. Pat them dry, then add to batter. Mix well and bake in greased 10-inch skillet until top is golden brown.
Combine first 5 ingredients until smooth. Press into buttered 9 x 13-inch pan. Spread melted chocolate on top. Refrigerate until slightly firm. Warm slightly at room temperature and cut into squares.
Mix all together. Make into small round balls. Can punch down with fork. Bake at 425° until they begin to brown. Watch carefully. If desired, a touch of paprika or Tabasco can be added.
Cook onion in margarine. Combine all ingredients, except corn flakes, in 9 x 13-inch baking dish, mixing in hash browns last. Bake 45 minutes at 350° until golden brown. Top with crushed cornflakes for the last 10 minutes of baking.
Combine all ingredients in saucepan; stir over medium heat until hot. Pour over meatballs.
Cook and debone chicken breast. Save broth. Place cut up chicken in 2-quart casserole dish. Pour 2 cups broth over chicken. Add cream of chicken soup. Mix milk, butter and flour. Pour on top. Bake at 350° for 1 hour.
Mix all ingredients, except bacon bits, and place in greased baking dish. Sprinkle with bacon bits. Bake, uncovered, at 350° for 1 hour. Serves 8 to 10.
Mix all ingredients together. Top with Ritz cracker crumbs. Bake 50 minutes at 350°.
Mix butter and sugar until creamy. Add flour, then gradually add remaining ingredients. Beat well. Divide mixture into 2 (9-inch) pie crusts. Bake at 400° for the first 15 minutes or until the center of the pie is firm.
Place flour in a large bowl; stir in baking powder, salt, cream of tartar and sugar. Cut in shortening until evenly distributed. Store in airtight plastic covered container. It will keep up to 6 months at room temperature.
Melt butter. Add sugar and boil for 2 minutes, until thick. Line cookie sheet with foil; spread out crackers. Pour melted butter mixture over crackers. Sprinkle nuts over this. Bake 5 to 7 minutes at 350°.
Cream shortening and sugars together. Mix in eggs and vanilla. Stir in salt, soda and flour. Add about 2 cups M&M's. Drop by teaspoons and bake 10 minutes at 375°.
Beat thoroughly milk, eggs and mustard. In a 9 x 13-inch pan layer bread cubes, cheese and sausage. Pour egg mixture over all and refrigerate overnight. In the morning, pour 1 can soup mixed with 1/2 cup evaporated milk. Bake at 300° for 1 hour or until set.
Crumble crackers and mix with asparagus spears and grated cheese in small baking dish. Make medium white sauce: Melt 3 Tbsp. butter add 3 tablespoons flour and mix until smooth. Add 1 1/2 cups liquid. Stir until a medium thickness. Pour white sauce over mixture in baking dish. Mix well. Cover top with cracker crumbs, grated cheese and butter. Bake at 375° in a preheated oven until golden brown.
Mix cake as directed. Pour half in 9 x 13-inch pan. Bake 6 minutes. Melt caramels in milk. Sprinkle top of cake with nuts and chocolate chips. Drizzle caramel over cake. Pour rest of cake batter on top. Bake 15 minutes at 350°. Cake is better baked ahead of time to be served.
In a large bowl with electric mixer, combine cream cheese and sugar until well blended. Fold in Cool Whip. Place slices of banana evenly over crust. Sprinkle with some lemon juice (to keep bananas from turning black). Spoon cream mixture over bananas. Combine pie filling and fresh berries; spread over mixture. Refrigerate for at least 4 hours before serving.
Bring 1 pint water to boil in pan. Add tea bags and turn stove off and let steep, covered, for 8 to 10 minutes. Put sugar in pitcher. Pour tea and stir until sugar is dissolved. Add 9 cups water. Stir. Pour over ice; add lemon and enjoy.
Mix and boil 1 minute. Remove and beat by hand until right consistency. When spreading, work fast.
Split, bone and skin chicken breasts. Flatten chicken breasts to 1/4 inch thick. Sprinkle each piece with salt. Top with 1/2 teaspoon of onion and 1/4 cup of cheese. Fold chicken over cheese. Secure with toothpicks. Dip chicken in eggs; coat with bread crumbs. Brown in oil. Place chicken in baking dish. Bake at 400° for 20 minutes. Serve over noodles. Serves 8.
Crush butter mints. Mix ingredients together in large Ziploc bag or other seal container. Add 4 heaping tablespoonfuls to a cup of hot water or milk. Makes enough mix for 68 cups of hot chocolate.
Bake pie shell at 400° for 5 minutes; cool. Combine mayonnaise, flour, eggs and milk. Mix until blended. Saute onions in butter. Add crabmeat, cheese and sauteed onions to above mixture. Pour into pastry lined plate. Bake at 350° for 40 to 45 minutes.
Prepare noodles and mix all ingredients well. Put in greased casserole dish and top with cheese. Bake at 350° for 30 minutes, covered.
Wash tomatoes; cut off tops and scoop out pulp, leaving shells intact. Sprinkle cavities of tomatoes with salt and pepper. Invert on wire rack to drain 30 minutes.
Place beef roast in large, heavy kettle with margarine or butter; brown all sides. Remove meat; add onions and thinly sliced garlic. Cook slowly for 15 minutes. Add the tomatoes, tomato paste and bay leaves. Return meat to kettle; cook very slowly, until sauce has a thick, oily texture, the longer the better. Salt to taste.
Make jello according to directions. Chill until slightly set. Beat cream cheese until smooth. Add jello and beat well. Fold in fruit; pour into mold and top with nuts. Chill until set. Serves 8 to 10.
Set aside egg slices. Mix all other ingredients well. Stir in egg slices. Top with buttered bread crumbs and bake for 1 hour at 350°.
Mix all ingredients together. Place in a 9 x 13-inch pan. Bake at 350° for 1/2 hour. Serve warm with tortilla chips, crackers or anything!
Add butter to boiling water. Stir until butter melts. Add flour and salt all at once. Beat until blended. Heat, stirring vigorously until mixture is smooth and forms soft ball that doesn't separate. Cool mixture slightly. Add eggs, one at a time. Beat vigorously after each egg is added. Beat until smooth. Drop 1/4 cup batter onto greased cookie sheet for cream puffs. Bake at 450° for 15 minutes or 25 minutes at 325°. Fill with cooked custard or whipped cream.
Mix mayonnaise and sour cream; add garlic powder to taste. Layer ingredients as listed in a 9 x 13-inch pan. Refrigerate overnight.
Mix in large saucepan: sugar, water and syrup and bring to a boil. Add peanuts and food color. Cook over medium flame until hard ball stage (250°).
Mix together sugar, vinegar and oil. Salt and pepper to own taste. Pour this over vegetables and let sit overnight. Longer it sits, better it is.
Preheat oven to 350°. Use an ungreased 9 x 13-inch pan. Mix together all ingredients except for the cheese. Pour into pan. Bake for 15 miinutes. Then sprinkle top with the cheese and bake 20 minutes longer.