HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut individual biscuits into 4 pieces. Put 2/3 cup sugar and 1/2 teaspoon cinnamon into bag. Shake the biscuit pieces in this mixture and place into greased Bundt pan. Melt together the 1 1/2 sticks butter, 1 cup brown sugar and 1 teaspoon cinnamon. Pour mixture over biscuits. Bake at 350° for 25 minutes. Cool 10 minutes and turn over onto serving plate.
Saute bacon until crisp and set aside. Add the boiling water to the bacon drippings. Add okra and tomatoes; let come to a brisk boil. Add rice, salt, pepper and basil. Cover and cook over low heat about 30 minutes or until rice is tender and fluffy. Add more water during cooking, if needed. When ready to serve, garnish with the bacon crumbled on top. Yields 6 servings.
Mix stuffing mix and melted margarine and put in 9 x 13-inch pan. Warm soups and milk together. Mix chicken with peas, onions, water chestnuts and almonds. Mix 2 mixtures together. Pour over stuffing. Top with remaining stuffing. Bake at 350° for 45 minutes.
Blend well all ingredients and shape into loaf. Pat well to cover air pockets. Put in loaf pan and bake at 350° for 45 minutes to 1 hour. Drain off grease and garnish with ketchup or tomato sauce and thinly sliced green pepper rings.
Combine raisins, shortening and 1 1/4 cups water. Heat to boiling, stirring until shortening melts. Cool to lukewarm. Soften yeast in remaining 1/2 cup water. Add sugar, salt, spices and 1 cup flour. Mix well. Add raisin mixture. Gradually add remainder of flour. Knead 3 minutes. Brush dough with oil. Cover; let rise in bowl until double, about 1 3/4 hours. Punch down. Shape into 2 medium loaves. Brush top with oil. Let rise until double (45 minutes). Bake at 375° for 40 minutes.
Boil venison on high until foam comes to the top of kettle. Skim off foam and boil on medium-low for almost 1 hour. Drain and rinse lightly. Cut up and fry in butter flavored Crisco and onion. Stir in mushrooms, steak sauce (undiluted) and Worcestershire sauce. Season with Mrs. Dash no salt. Stir in stroganoff mix. Mix it according to directions on packet. Add sour cream. Simmer until heated through. Add cooked noodles.
Mix all ingredients except bacon in 9 x 12-inch baking pan. Lay bacon on top. Bake at 350° for 1 hour.
Saute vegetables in margarine until tender. Combine cooked vegetables with all other ingredients, except shrimp. Cook until the soup is smooth. Add shrimp; cook until hot. Pour into pie shell; top with second pie shell. Seal off edges; make slits in top. Bake at 350° until golden brown. Remove from heat; let stand 20 minutes.
Cook butter, sugar, eggs, vanilla, dates and nuts in a large skillet until it leaves the sides of the skillet. Pour into a bowl that has Rice Krispies and mix well. Separate into 3 or 4 balls and roll in coconut. Cool and slice as needed.
Grease and flour a tube pan. Preheat oven to 325°. Cream the margarine, Crisco and sugar. Add eggs (one at a time) and the remaining ingredients. Beat well. Bake at 325° for 1 1/2 hours.
Pour liquid off pickles and slice. Add sugar, raisins, celery seed and mustard seed. Let stand 3 days.
Mix all ingredients well and then add pecans. Pour into an unbaked pie shell (9-inch) or 26 ounce pie crust. Bake at 350° for 30 to 35 minutes.
Make mashed potatoes. In skillet, brown turkey with onion. Mix in soup. Spread turkey mixture in a glass baking dish. Spread mashed potatoes on top of turkey. Cook in oven or microwave until heated through.
Heat oven to 375°. Grease a 2 x 8 x 8-inch square pan. Place apple slices in the pan. Mix remaining ingredients thoroughly and sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm.
Mix all ingredients well. Shape into loaf. Place in a lightly greased pan. Bake at 350° for 1 hour.
In water boil 1 cup rice until it begins to absorb the water, then add 1 cup milk. Continue to cook on low flame now. Add 1 cup sugar and continue to boil on low flame, stirring constantly. Add 1 cup milk more. Continue to absorb liquids. Add 1 can of evaporated milk and mix in it 1 egg yolk. Continue to boil until rice is cooked. Add almond extract and nutmeg. Cool in refrigerator. You can pour into Pyrex or in other container to serve. Sprinkle top with cinnamon (1/2 teaspoon).
Crumble, fry and drain sausage. Scramble 1 dozen eggs, using salt, pepper and milk. Add grated Cheddar cheese and cream of mushroom soup to egg mixture. Place sausage in bottom of 3-quart baking dish. Add egg mixture and bake at 325° for 30 minutes. Allow to set a few minutes before serving with hot biscuits.
Combine butter, fennel seed and salt. Add sugar, then egg. Sift together flour and baking powder and add to sugar mixture. Chill the dough at least 2 hours.
Boil chicken until tender. Debone. Line casserole dish with chicken. Mix chicken broth, chicken soup and 1/2 can water and pour over chicken. If you want to add vegetables, add Veg-All or you can use frozen vegetables to mixture before you pour it over chicken. Mix oleo, self-rising flour and sweet milk. This will be soupy. Spoon over pie. Bake 1 1/2 hours at 350°.
Grease and flour 9-inch pie plate. Mix all ingredients together. Pour mixture into prepared pie plate. Bake at 350° until nice and brown. Chill in refrigerator. Yummy!
Make a syrup of brown sugar and water. Cook 5 minutes and cool. Mix cornstarch and egg yolks and cook until it coats a wooden spoon. Mix with syrup and strain. Add cream, beaten egg whites and vanilla. Add milk to the fill line on a gallon freezer. Freeze until firm.
Heat water and butter to a boil. Remove from heat and add flour quickly and stir hard. Add eggs, 1 at a time, beating well. Add flavoring. Blend well and spread on two strips. Bake at 350° for 1 hour. When cool, frost.
Combine all ingredients; mix well. Pour into 2 (9-inch) pie pans. Bake at 350° for 20 minutes.
Mix all ingredients except ginger ale and freeze in freezer until very mushy. Just before serving, add the ginger ale. This makes at least 6 gallons of punch and can be made in smaller batches as needed.
Measure and sift together 3 times the flour, 3/4 cup plus 2 tablespoons sugar and cocoa. Set aside in sifter. Measure in large mixing bowl the egg whites, cream of tartar, salt and vanilla. Beat on medium speed until foamy. Slowly (1 tablespoon at a time) add 3/4 cup sifted granulated sugar, beating well after each addition. Continue beating at highest speed after last addition until meringue holds stiff peaks. Sift cocoa mixture, 1/4 cup at a time, over meringue, folding gently with wire whip or rubber spatula (not mixer). Repeat sifting and mixing until all cocoa mixture is folded in. Gently push batter into ungreased tube pan (preferably one with a removable bottom). Cut through batter to break up large air bubbles. Be sure batter is level and touches the sides of the pan.
Mix first 4 ingredients together, then top with the remaining ingredients. Bake at 350° for about 45 minutes.
Mix all ingredients 2 minutes. Grease a Bundt pan. Spread 10 nuts on bottom of pan. Decorate with maraschino cherries on top of nuts. Pour batter in pan and bake at 350° for 55 minutes.
Whip eggs and add sugar, milk and other ingredients. Put in pie shell and cover with foil. Bake at 350° for 30 minutes. Remove foil and bake for 15 minutes. Cover with foil and bake for 15 minutes. Remove foil and bake for 15 minutes.
Combine all ingredients in large bowl and mix well. Spoon into jars and seal. To serve, add 2 teaspoons to a cup of boiling water. Makes about 40 cups.
In French drip coffeepot or percolator, use one heaping tablespoon of Cafe du Monde coffee and chicory for each cup of boiling water. Add one extra spoon of coffee for the pot. Mix freshly brewed coffee with equal amounts of hot homogenized milk or to suit taste.
Brown flour in oleo. Add beef broth and hot sauce. Add Veg-All, beef and salt; mix well. Pour meat mixture into crust. Mix together cheese, milk and eggs. Pour over meat mixture. Bake at 400° for 15 minutes, until cheese mixture is browned. Serves 4.
Drain vegetables and combine first 8 ingredients. Combine sugar, vinegar, salad oil, salt, pepper and garlic. Pour over vegetables, tossing well. Cover and chill.
Preheat broiler and line with foil. In medium bowl, toss turkey tenderloins; toss with lemon juice. Broil (4 inches from heat) for 5 to 6 minutes. Turn. Broil 3 or 4 minutes more to golden brown. Remove, saving juices.
Melt butter in casserole. Add cubed bread and mix well. Beat eggs until light. Add flour, sugar, salt and pineapple to eggs. Mix. Pour into casserole and mix with butter and bread. Bake at 350° for 50 minutes or until like custard or when knife inserted in middle comes out clean. Serves 8.
Mix liquids and spices. (Red wine works best for beef and lemon juice works best for chicken and lamb.) Mix in chunked onion and green pepper. Marinate meat and vegetables for 24 hours in refrigerator for best flavor. Place meat and vegetables on skewers and grill. Serve over rice.
Place all ingredients in crock-pot, except noodles, in order listed. Cover and cook on low 8 to 10 hours (high 4 to 6 hours). One hour before serving, remove chicken and cool slightly. Remove meat from bones and return to crock-pot. Add noodles. Turn to high. Cover and cook 1 hour.
In a 3 quart saucepan, combine sugar, water, spices and salt. Bring to boil. Add fruit juices. Serve hot. Makes about 2 quarts.
Cook onions, tomatoes and chili powder. Simmer until thick. Add cheese and cayenne pepper. Serve over toast.
Grease a 13 x 9 x 2-inch baking pan. Combine flour, baking powder and salt. Melt butter; remove from heat. Stir in sugar. Add eggs and vanilla. Stir until blended. Stir dry ingredients and walnuts into sugar mixture. Spread in pan. Bake in a 350° oven for 20 to 25 minutes. Cut into bars while warm. Makes 48 bars.
Spread cookie dough on pizza pan and bake until light golden brown. Cool. Mix cream cheese, Cool Whip and powdered sugar together and spread on cooled crust. Decorate with rows of strawberries and kiwi, then bananas or other fruits that are in season. Refrigerate 2 hours before serving. Cut into slices. The cookie dough can be found in the dairy case.
Remove membrane from seeds. If seeds are washed, pat dry. Place in a 9-inch glass pie plate. Add remaining ingredients. Microwave on High for 8 to 10 minutes, until lightly toasted, stirring 4 to 5 times. Cooking time will depend on size of seeds and moistness.
Mix together sugar, flour, salt, water, juice and melted butter. Separate eggs; beat egg yolks and add to sugar mixture. Beat egg whites stiff, then add egg mixture and mix well. Bake at 350° for 30 minutes or until set.
Cut chicken breasts into halves. Sprinkle salt and pepper onto chicken pieces, let stand for five minutes. Dip chicken in olive oil. Coat with bread crumbs. Bake at 350° for 40 minutes.
Thicken pineapple juice with the cornstarch over medium heat. Mix cornstarch with a little water before adding to juice so it won't lump. You may add 1 package of sugar substitute to sauce when cool, if desired. Pour over fruit and stir. Makes 6 servings.
Mix all ingredients together. Drop by spoonfuls onto greased cookie sheet. Bake at 350° about 5 minutes or until brown.
Beat eggs, sugar and vanilla until fluffy. Add flour. Scald milk. Add margarine to milk. Add to flour mixture. Bake on a large greased cookie sheet at 350° for 20 minutes. Spread with peanut butter. Chill. Melt Hershey bars; spread on top. Chill; cut at room temperature.
Dissolve gelatin in boiling water. Dissolve drink mix in cold water; add sugar and stir well. Add pineapple juice and dissolved gelatin. Refrigerate. Add carbonated beverage and sherbet just before serving. Serves about 30.
Cream oleo and sugar. Add flour. Add vanilla and nuts (finely chopped). Shape into thin finger shapes. Bake on cookie sheet in 275° oven approximately 45 minutes. Roll in powdered sugar while warm.
Grease well 8-inch pie plate. Spread cranberries on bottom of plate. Sprinkle with 1/4 cup sugar and nuts. Beat egg well; add 1/2 cup sugar gradually and beat until mixed. Add flour, melted butter and shortening to egg and sugar mixture; beat well. Pour batter over top of cranberries. Bake in slow oven, 325° for 45 minutes until crust is brown. Cut like pie. Serve warm or cold with scoops vanilla ice cream.
Place 8 slices of bread flat in 9 x 13-inch buttered baking dish. On each slice, top with 1 slice ham, 1 slice cheese and remaining 8 slices of bread. Mix eggs, beaten with salt, pepper, mustard, onion, green pepper, Worcestershire sauce and milk. Pour mixture over the top of bread. Refrigerate overnight.
Spray glass pie plan with Pam. Arrange fillets around pan with thicker end toward outside. Sprinkle fillets with salt, pepper and Worcestershire sauce to taste. Microwave on High 8 to 10 minutes, turning half way through cooking time.
Mix soup and sour cream. Pour over chicken using only half of sauce. Bake 1 1/2 hours, uncovered. Cook 1/2 bag of noodles. Mix with rest of sauce. Pour over chicken. Cook 1/2 hour longer. Bake at 350°.
Mix first 5 ingredients as pie dough. Add milk and egg. Spread in 9-inch greased cake pan. Bake at 350° for 20 minutes.
Cook chicken and pick off bone. Put celery, onions, carrots and noodles into pan and cover with water and boil.
Mix all ingredients together and pour into unbaked pie shell. Bake at 350° about an hour or until firm in center.
Add salt and pepper to ground beef. Fry until juices are absorbed. Add chopped onion, parsley and 4 tablespoons of butter; brown well. Add tomato sauce and water and simmer until liquid is absorbed, about 15 minutes.
Cook butter, sugar and water in heavy saucepan to 250°. Remove from heat and stir in 1/2 of the almonds. Spread out on buttered cookie sheet. Mix chocolate chips and remaining almonds and sprinkle over hot candy. Press into candy. Let cool. Break into pieces. (I freeze the candy and take out a little bit every once in awhile.)
Prepare dinner as directed on package. Add remaining ingredients. Chill. Add additional mayo before serving, if desired. Makes 6 to 8 servings.
Mix the ingredients together and add cold water until a soft dough is formed. Mold into oval cakes with the hands and put into a well greased pan. Bake at 425° until the crust is brown. Eat while it is hot.
Cook the noodles according to package directions and drain well. Place noodles in hot casserole or deep platter over low heat. Mix the butter, cheese and cream together. Add (a little at a time) the butter mixture to the noodles, tossing gently after each addition. Season with freshly ground black pepper to taste. Serve immediately. Serves 6.
Drain juice from cherries and pineapple. Mix all ingredients together well. Chill.
In 13 x 9 x 2-inch pan, pour all of fruit (juice included) into bottom. Sprinkle cake mix directly out of box onto top of fruit. Cut pats of butter and spread evenly over top of cake mix. Bake 30 minutes in 350° oven or until top is golden brown.
On medium heat, combine sugar, butter or margarine and dates and cook for 8 minutes. Sit off and cool, then add vanilla. Fold in Rice Krispies and shape into balls. Roll in powdered sugar.
Mix margarine, Crisco, cocoa, water and sugar; bring to a boil. Set off and let cool. Mix flour, soda, buttermilk, eggs and vanilla. Bake for 30 minutes at 350°.
Mix oleo, soups and rice together. Pour into 9 x 13-inch pan. Lay chicken breasts on top. Brush chicken with melted oleo and sprinkle with some paprika. Bake at 275° for 2 1/2 hours.
If you would like a real chocolately flavor add 1/3 cup-1/2 cup Hershey's European Dutch processed cocoa. Stir all together, store in airtight container. To make hot cocoa, mix 4 heaping tablespoons with 8 oz. boiling water. Add miniature marshmallows, whipping cream or cinnamon stick for flavor. Try using different flavor of powdered creamers for different flavors.
Clean and cut eggplant. Peel and cut into French fry strips. Soak in a water and salt solution for 1 1/2 to 2 hours. Drain on paper toweling. Shake strips in a flour, salt and pepper mixture. Deep fat fry for 3 to 5 minutes at 325°. Remove from fat; drain on paper toweling. Serve hot with lemon and salt.
Have meats ground together twice. Soak bread in cream 5 minutes. Soak onions in 1 tablespoon water. Combine meats, crumb mixture, onion, parsley and seasonings. Beat fluffy (about 5 minutes at medium speed on electric mixer, plus 8 minutes by hand). Form in 1-inch balls (for easier shaping, wet hands when necessary). Brown only a few at a time in 2 tablespoons butter.
Fry beef or chicken in very hot pan. Mix picante sauce, corn, cheese and sugar together in a bowl. Flatten biscuits. Beat egg and brush around edge of biscuits. Add meat to other ingredients; mix. Spoon mixture in the middle of biscuit. Fold over and press edges together with fork. Bake in oven at 350° for 15 minutes.
Mix first 5 ingredients. Add sour cream, wine, and mayonnaise together and spread over the first 5 ingredients. Top with almonds or walnuts
Mix together and let come to a boil, then boil 5 minutes. When done, add 1 teaspoon vanilla to the glaze mixture.
Cut meat in 1/4-inch strips. Brown in hot shortening. Add onion and garlic. Cook until onion is crisp-tender. Combine remaining ingredients, except noodles. Add to meat. Heat through, but do not boil. Serve over noodles.
Brown onion in oleo. Add beef and brown. Add salt and pepper. Cut up cabbage in 1-inch squares. Add to ground beef mixture. Cover and cook slow about 10 minutes. Add sour cream and cheese and mix thoroughly. Put in greased casserole dish. Top with bread crumbs. Bake for 45 minutes at 375°. Good reheated next day.
In large stock pot, saute onions, celery, carrot and garlic in olive oil until soft. Add parsley, crushed red pepper flakes, oregano, rosemary, basil, cloves and black pepper. Mix enough to blend the herbs with the vegetable mixture and the strained tomatoes and Romano cheese. Bring to a gentle boil, reduce heat and simmer 2 hours, partially covered. Store in plastic or glass container, never aluminum.
Combine and blend together the broccoli, onion, mushroom soup, mayonnaise, egg and salt and pepper. Put all ingredients in a casserole dish. Add crumbled cheese crackers on top and layer 1/2 cup of shredded Cheddar cheese on crumbled cheese crackers.
Mix cake mix, butter, egg and pecans together and press in a 9 x 13-inch pan. Beat together cream cheese, eggs, powdered sugar and vanilla. Pour over bottom layer. Bake at 350° for 30 to 35 minutes. Let set 24 hours before cutting.
Brown hamburger in skillet; drain. Place in casserole. Pour cream of chicken soup over meat. Cover with Tater Tots. Bake at 350° until brown.
Mix salt and vinegar. Mix with water. Put kraut in jars and pour mixture over it. Seal.
Mix all ingredients, except chocolate chips. Beat for 2 minutes. Fold in chips. Bake in bundt pan for 35 minutes at 350°. Let cool 10 minutes in pan.
Slice and cook the carrots. Cool. Mix all ingredients together. Marinate for 24 hours, stirring occasionally.
Brown meat in skillet and drain; put aside. In large pot, put tomato sauce, paste and water and bring to boil, then add meat and all other ingredients and simmer 2 or 3 hours to desired thickness, stirring occasionally.
Cook potatoes in boiling water in a large saucepan just until tender, about 20 minutes. Drain, peel and slice into a large bowl. Cover. Cook bacon in a large skillet until crisp. Drain on paper towel. Pour off drippings; measure 1/4 cup and return to skillet. Saute onion in drippings until soft. Stir in flour, sugar, salt, pepper, vinegar and water. Cook, stirring constantly, until mixture is thickened. Pour over potatoes. Toss lightly to coat. Crumble bacon and sprinkle over top. Serve warm.
Preheat oven to 400°. Slice each potato lengthwise into 1/4-inch oval and then slice each oval lengthwise into matchstick. Coat a baking sheet with 3 sprays of vegetable oil.
Heat olive oil and garlic; do not brown! Add sausage, remove when cooked. To pan juices, add onion, celery and carrots. Saute until softened (not mushy). Put aside with sausage. Saute cubed zucchini (first wash with vegetable brush, but do not skin). Zucchini should be crisp. Add ingredients from bowl. Add cream, wine or vermouth (to taste, about 3 tablespoons), tomato paste (about 1 tablespoon) and spices. Simmer 15 minutes. Add cooked pasta and cheese to taste.
Preheat oven to 350°. Combine all ingredients except spinach. Pour into buttered casserole dish with lid. Take a box of frozen chopped spinach; carve little chunks off and let fall on top of the cheese/egg mixture. Bake one hour. Let sit for 5 minutes before eating.
Mix lime with water and pour over cucumbers and let stand for 24 hours. Rinse well, about 5 times. Cover with clear water and let stand for 4 hours. Heat vinegar, sugar, celery seed, pickling spice and salt to lukewarm. Pour over cucumbers. Let stand overnight. Take pickles and vinegar solution and boil for 20 minutes. Add green food coloring. Put in jars and seal.
Cut peppers in half and take out seeds, then wash. Mix the ground beef, cooked rice, onion, salt, pepper, tomato soup and Worcestershire sauce. Fill green peppers with mixture and put in electric skillet. Fill the center of skillet with the carrots. Pour in the water, then place cover on skillet. Turn current to high. When steam escapes from vent, turn switch to lowest position and cook about 40 minutes until carrots are tender.
Boil chicken. Remove skin and bones. Dice chicken. Cook 1 (12 oz.) pkg. egg noodles in chicken broth. Combine: Chopped chicken, drained noodles and all other ingredients (except cracker crumbs and butter) and place in large casserole dish. Top with cracker crumbs mixed with melted butter. Bake at 350° for 20 minutes.
Melt marshmallows with oleo. Boil milk with sugar for 6 minutes. Combine the 2 mixtures and pour over chocolate chips. Mix well until creamy. Add vanilla and nutmeats. Pour into buttered pan and chill. (Cannot fail.)
In a deep heavy skillet, melt the butter and stir in the nuts. Cook the nuts over low heat, stirring frequently for about 20 minutes or until nuts are heated through and lightly browned.
Save 1 Oreo cookie. Crush remaining cookies in blender or food processor. Cream together butter, cream cheese and condensed milk. Add pudding mix and milk; mix well. Fold in Cool Whip. In a 12-inch clay flower pot, put one Oreo cookie over hole and start layering with crushed cookies on top. Optional: Stick silk flower out of dirt.
Mix like biscuit dough and roll out thin. Cut into 2-inch squares and drop into hot oil; baste with spatula until golden. Drain on paper towels. Pinch corner off of sopaipilla and fill with honey. Enjoy!
Cut each biscuit into fourths. Combine 1/2 cup sugar and cinnamon in a plastic bag and shake biscuit pieces to coat. Place biscuits in a well-greased Bundt pan. Melt butter and mix with sugars and cinnamon. Add nuts and pour over top of biscuits. Bake at 350° for 30 minutes or until done. Turn coffee cake out and top with glaze.
Shape hamburg into meatballs while onions and peppers are sauteing in oil and black pepper. When onions are clear, add meatballs and cook until done. Place rest of ingredients in 4-quart pan. Add meatballs when done. Simmer for 2 1/2 to 3 hours.
Cook sausage, onion, peppers and mushrooms; drain well. Cool completely. Thaw dough; let rise. Roll out thin. Place pepperoni and sausage mixture on dough. Top with grated cheese. Roll dough as if for jelly roll. Make sure ends are tucked in so filling doesn't spill out. Place rolls on lightly greased baking sheet. Make small slits to allow steam to escape. Bake at 350° for 25 to 30 minutes, until lightly browned. Serve warm.
Combine all ingredients. Simmer for 2 minutes. Dot with butter. Serve in a mug or cup.
Preheat barbecue grill. In a shallow dish, combine soy sauce, sherry, oil and ginger. Place chicken in marinade and let stand 5 minutes. Grill on barbecue until browned on both sides and cooked through, about 7 to 10 minutes. Serves 4.
Melt Velveeta cheese in double boiler. Combine all ingredients and serve warm.
Cream together cream cheese and oleo. Add vanilla, powdered sugar and coconut. Mix well. Form into balls the size of a walnut. Roll in cinnamon. Looks just like an Irish potato! Refrigerate.