HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sugar, syrup, margarine, vanilla and salt for 5 minutes, stirring occasionally. Remove from heat; add soda, stir quickly. Pour over corn and mix well. Place in 2 flat large pans. Place pans in a 250° oven for 1 hour. Stir 3 or 4 times. When cold, store in tightly closed containers.
Cook noodles until tender. Drain. Grease casserole with butter, 9 x 13-inch. Mix noodles, cottage cheese and sour cream. Put in casserole. Sprinkle buttered crumbs on top and bake, uncovered, in 350° oven for 35 to 40 minutes. Sprinkle cheese on top and return to oven for about 10 minutes or until cheese is melted.
In a food processor bowl or blender, combine all ingredients. Cover; blend for 30 seconds. Refrigerate for several hours or overnight to blend flavors. Serve with fresh fruit.
Combine all fruit in bowl. Sprinkle with lemon juice and toss lightly. Combine remaining ingredients in a bowl and blend well. Pour over fruit and toss to coat. Serve on lettuce-lined plates. Makes 5 (1/2 cup) servings.
Mix crumbs; add broth. Add remaining ingredients and mix well. Bake 30 minutes at 400°.
Add 1 can of water to the soup. Cook the barley in the soup according to directions on the barley box. Just before serving, stir the yogurt into the barley/soup mixture. Separately melt the butter and add garlic (or garlic powder) to taste. Place on the table in a separate bowl. People may add the garlic butter to the soup according to their taste.
Place meat, bouillon cubes, garlic salt and Italian dressing in crock-pot. Add enough water to cover beef. Cook on low for 8 hours. Serve with garlic bread and salad.
Sift together flour, baking powder, soda, salt and sugar in 1 bowl. In another bowl, beat egg. Add buttermilk, Wesson oil and vanilla. Stir and add liquid ingredients to dry. Stir, leaving entire ingredients slightly lumpy. Bake on hot griddle (greased) until bubbles form. Turn once and bake other side or place on waffle iron until lightly browned.
Heat oven to 375°. Prepare ground beef and taco seasoning mix as directed on packet for taco filling. Stir in beans and olives. Simmer over medium heat until hot, stirring occasionally.
Mix dry ingredients. Melt butter and sauce and pour over. Bake at 250° for 45 minutes, stirring every 15 minutes. Drain on newspaper. Sprinkle with garlic salt.
Dissolve jello in boiling water. Add cold water and lemon juice. Stir in blueberry pie filling. Chill until set. Combine sour cream and powdered sugar. Spread on top.
Place green beans in casserole. Pour 1 can mushroom soup over beans. Cover with canned onions. Cover dish and bake at 350° for 45 minutes to 1 hour.
Mix all ingredients together, cutting cherries in half and draining fruit cocktail and pineapple before mixing. Place in pie shells. Let set for at least an hour or until chilled.
Blend milk, pineapple juice, orange peel and sections, banana slices, honey and almond extract in blender until smooth. Pour into 9-inch square baking pan. Partially freeze (about 45 minutes). Spoon into chilled glasses. Serves 4.
Prepare pudding as directed on package and set aside. Bake cake as directed. Take 1/2 of cake and crumble in bottom of punch bowl. Layer 1/2 of pudding mix, then 1/2 pineapple, 1/2 cherry pie filling, 1/2 Cool Whip and 1/2 nuts. Repeat 2nd layer the same as before. Easy to make. Makes a good big dessert.
Mix cornflakes, coconut and nuts. Mix butter and vanilla and drizzle over flake mixture. Beat egg whites until stiff; add salt and sugar and stir into flake mixture. Put into pan and bake at 350° for 15 minutes.
Combine ingredients except for bread crumbs and butter. Add milk to moisten. Put bread crumbs on top and pour butter over all. Bake at 350° for 1 1/2 hours.
Preheat oven to 450°. Place breast in lightly oiled nonstick or ovenproof dish. Rub skin of turkey with few drops olive oil; season with salt and pepper. Place in oven; cook until skin begins to brown, about 10 minutes. Turn oven down to 325°.
Saute margarine, potatoes and onions. In a kettle, boil water and chicken soup base. To make Knoephla, mix together flour, eggs and milk or water to form dough. Season dough with onion flakes; knead well. Roll into a rope and cut into small pieces; drop into boiling water. Boil for 5 minutes. Then add 3 cups milk, the sauteed potatoes and onions from before. Add 2 cups cream. Season with crushed parsley flakes and pepper. Simmer. Do not boil until potatoes are soft. EAT!
Cut chicken, eggs and celery as for salad. Mix all the ingredients except cracker crumbs. Top with crumbs. Cook in 350° oven for about 1 hour.
Add sugar to boiling water and stir until dissolved. Let come to a boil. Remove from heat; add coffee and stir well. Let stand 15 minutes. Let drip through 2 thicknesses of wet cheesecloth in a strainer. Let cool. Beat egg yolks; stir in coffee syrup slowly. Add milk and blend well. Fold in well beaten egg whites. Pour into punch bowl. Serve in punch cups. Sprinkle with nutmeg. Serves 40.
Serve as a dip for crisp vegetables (broccoli, cauliflower, etc.).
Mix and put into greased baking dish. Sprinkle with potato chips. Bake in 425° oven for 15 to 20 minutes.
In saucepan, cover raisins with water and boil about 10 minutes. Take off stove and cool. Cream together eggs, sugar and margarine. Sift together flour, baking soda, cinnamon and nutmeg. Add to wet ingredients and add raisins. Mix together. Bake at 350° for 30 minutes.
Boil the macaroni and vegetables together until almost done. Mix milk, margarine, cheese and hamburger in with the well drained macaroni and vegetables. Stir until cheese melts. Put in casserole dish. Can be baked at 350° until done or pop in the microwave.
Brown meat with onions. Boil noodles 20 minutes and drain. Spread in order, in layers, in casserole dish. Bake 1 hour in 325° oven. Serves 6.
Stir flour, soda and spices; set aside. In large bowl, beat margarine, sugar and egg whites. Add flour mix and beat until combined. Mix in Oat Bran cereal. Drop by level measuring tablespoon onto ungreased cookie sheet. Bake at 375° for about 9 minutes.
Cook squash and onion (drain some liquid). Season with salt, pepper and margarine. Mix squash with egg, cream of mushroom soup and grated cheese. Crush one layer of potato chips in bottom of casserole. Put mixture in casserole dish. Cover with foil until hot and bubbly at 350°. Take out of oven and place a layer of the French fried onions on top. Put back in oven to brown the onions.
Layer first 5 ingredients into bowl. Spread mayonnaise over top. Sprinkle sugar on top of that, then sprinkle bacon on. Liberally sprinkle on Parmesan cheese. Refrigerate overnight. Mix together before serving.
Wash tripe thoroughly and trim away fat pockets. Slice into even pieces about 1-inch long and 1/2-inch wide. Boil in salted water about 1 hour; drain and set aside. In saucepan, saute onion, pepper, celery and spices. Add tomato paste and water. Cook until paste is evenly distributed and smooth. Add tomatoes and cook 20 minutes over medium heat. Add tripe and cook 30 to 45 minutes longer, until tripe is thoroughly mixed with sauce. Serve hot with plenty or bread and hot crushed pepper.
Brown rice in a little bit of oil until slightly toasted. Remove from pan. Next, saute onions and celery in the same pan; add more oil, if needed. Add rice and remaining ingredients and water. Cover and cook about 30 minutes, until rice is soft (per recipe on box of rice).
Cook the first 5 ingredients until forms a ball. Add the remaining ingredients. Remove from heat and beat until creamy. Pour in lightly greased pan and cool.
Break spaghetti into thirds and cook; drain. In 1 tablespoon oil cook the onion until light brown. Add the sauce, beans, salt, pepper and parsley. Let simmer 3 minutes. Add sauce to spaghetti and simmer 3 to 5 minutes.
Dissolve Jell-O in 1 cup boiling water; add fruit and nuts. Pour half of mixture into 9 x 13-inch pan. Refrigerate until set.
Heat oven to 350°. Lightly grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2-inches apart in pan. Bake 20 to 25 minutes or until brown. Remove from pan. Serve warm. Makes about 7 dozen.
Preheat oven to 400°. Steam broccoli florets and set aside to cool. In a medium bowl, mix the cheese, green onion, dill weed and nutmeg. Unfold crusts. Cut each crust in half, creating 4 half circles. Add broccoli to medium bowl and toss ingredients. Mound 1/4 of the filling on each half pastry; press filling to compact it. Fold the pastry closed and seal edges with a fork. Pierce pastry with the tines of a fork several times. Place pastries on a large baking sheet; brush generously with glaze. Bake pastries for 22 minutes, until golden brown. Let stand 5 minutes before serving. Makes 4. Reheat well in a microwave.
Wash okra and drain. Remove tips and stem ends. Cook onion, green pepper and garlic in oil in a large skillet over medium-high heat, stirring constantly. Add okra and remaining ingredients. Bring to a boil. Cover, reduce heat and simmer 25 minutes, stirring occasionally.
Preheat oven to 350°. In a small bowl, combine cream cheese, 2 eggs, 2 tablespoons of butter, sugar, 2 tablespoons of flour and grated peel until creamy. Pour into greased 9 x 13-inch pan and set aside.
*Fruit mixture: Make a fruit mixture by mixing crushed pineapple, coconut, and mandarin oranges.
Boil chicken until tender, let cool. Remove meat from bone and cut into pieces. Place in bottom of casserole dish. Cover the chicken with chicken soup, then cover with biscuits. Bake at 350° until biscuits are done or brown.
Drop on greased cookie sheet. Press down and bake at 350° for 8 to 10 minutes or until golden brown around edges.
In pan, melt butter and chocolate. Place in bowl and add eggs, sugar and the rest of the ingredients; mix until smooth. Pour into greased 8-inch square pan and bake at 350° for 30 to 35 minutes.
Beat oil, sugar and egg together. Add zucchini and vanilla to mixture and mix well. Add all dry ingredients and nuts, then blend well. Bake in greased and floured loaf pan at 350° for 1 to 1 1/2 hours. Yields 2 loaves.
Mix cake according to package directions. Add nuts. Bake in a 9 x 13-inch pan. While cake is still hot, poke holes in cake with fork. Pour Eagle Brand milk on top while still hot. Spread crushed pineapple and juice on top. Cool completely. Top with Cool Whip. Keep refrigerated.
Pour drained fruit cocktail in large bowl. Drain and cut up sliced peaches. Add pineapple tidbits (juice and fruit). Stir in vanilla pudding (dry) and Tang (dry). Mix well. Refrigerate 3 to 4 hours. Can add sliced bananas just before serving.
Heat vinegar, sugar, oil, turmeric and water until sugar dissolves. Add pimento, pepper, cauliflower, onion, mushrooms and artichokes. Cook rigatoni 19 minutes; drain. Mix all together. Marinate 24 hours. Can add diced Colby cheese before serving.
Add all ingredients together and mix well. Bake at 325° for approximately 30 minutes.
Brown ground beef and onion in skillet; make cornbread mix. Add peas, 1/2 of grated cheese and creamed corn. Mix thoroughly; pour over ground beef and mix. Add rest of grated cheese over top of casserole. Bake at 350° for 1 hour.
Mix and add dash of Worcestershire sauce. Cover bottom of casserole with chow mein noodles. Pour in mixture. Bake 15 minutes at 350°. Add noodles to top and let brown.
Place all ingredients in blender. Cover; blend until smooth, stopping to stir with spatula every few minutes until all ingredients are blended well.
Soak cucumbers in brine (2 cups salt to 1 gallon water). Soak for 3 days. Drain. Put fresh water on each day for the next 7 days.
Combine beef, salt, pepper, steak sauce, bread crumbs, and egg in large bowl; blend well. Gently shape into 1/2-inch balls. Melt 2 tablespoons butter in a large skillet on moderate heat. Brown meatballs on all sides. Reduce heat to low; cook 10 minutes. With slotted spoon, remove meatballs; set aside. Add remaining 2 tablespoons butter to drippings in skillet. Raise heat to moderate; add mushrooms. Saute until tender, stirring occasionally. Stir in flour, catsup and Worcestershire. Add broth and onion soup mix; stir constantly until thickened. Reduce heat to low; simmer 2 minutes. Add meatballs; heat through. Stir in sour cream; heat through but do not boil. Open potatoes. Fluff insides with fork. Spoon stroganoff mixture over each potato. Sprinkle with paprika. Serve hot.
Mix flour, yeast and sugar. Add water, oil and beaten egg. Fill each muffin tin about 1/2 full. Bake at 450 degrees until brown.
Dissolve gelatin in cold water. Heat soup to boiling point and add cream cheese and mayonnaise. Mix well; stir in remaining ingredients. Pour into 4-cup mold. (A fish shaped mold is nice.) Chill for at least 2 hours and serve with crackers.
Pour milk into small bowl. Add pudding mix. Beat on low speed until well blended 1 or 2 minutes. Let stand for 5 minutes. Fold whipped topping into pudding for a marbled effect. Garnish with additional topping.
Beat cream cheese and butter until light and fluffy. Add sugar, beating until smooth. Add vanilla and salt; beat until thoroughly blended. Stir in coconut and pecans.
Mix vanilla pudding with milk until blended. Add sour cream and condensed milk. Fold in whipped topping. In large bowl or 9 x 13 x 2-inch dish, layer wafers and sliced bananas. Add pudding. Repeat layers. Cover and refrigerate overnight. If desired, top with additional whipped topping. Serves 12 to 15.
Mix biscuit mix, milk and cheese until soft dough forms. Beat 30 seconds. Drop dough by spoonful onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix butter and garlic powder. Brush over hot biscuits.
Chop garlic and let stand in oil for 30 minutes. Remove garlic and add soy sauce and Worcestershire; let stand for 2 hours. After you marinate, you can barbecue or grill.
Preheat oven to 350°. Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft). Grease and flour a 12-cup Bundt pan or 10-inch tube pan. Combine room temperature ingredients with remaining ingredients in a large bowl. Beat on slow speed of an electric mixer for 30 seconds, then at medium speed for 2 minutes, scraping sides of bowl.
Place all ingredients in a large bowl with raisins on top. Sprinkle generously with cinnamon and mix all ingredients together well. Store in an airtight container. Makes approximately 3 1/2 quarts.
Sprinkle dry soup in the bottom of a 9 x 13-inch pan. Place, uncooked rice, over soup, then arrange chicken over rice. Pour soup mixture over chicken. Cover with foil. Bake at 350° for 1 hour. Remove foil and cook 30 minutes longer.
Mix first 5 ingredients by hand until well mixed, then remaining ingredients. Mix well (2 minutes with electric mixer). Pour in a Bundt pan sprayed with Pam. Bake at 325° for 45 to 55 minutes. Test with cake tester for doneness. Cool on rack 20 minutes. Remove from pan, cool, then ice with Betty Crocker chocolate icing.
Stir cornstarch into milk until dissolved. Add eggs and mayonnaise; mix well. Add spinach and onions. Stir in cheese. Pour into pie shell. Bake at 350° for 40 to 45 minutes, or until center is puffed and lightly browned.
Mix until well blended. Add more dry milk if too sticky. Use it like play dough, then eat it!
Cook soup bone in water for 3 hours. Remove bone. Add salt, pepper, bouillon or chicken stock, rice and parsley. Cook 25 minutes or until rice is done. Serve hot.
Cook together for 8 minutes the 1 cup sugar, cold coffee and cocoa. While this is cooling, cream butter, 1 cup sugar and eggs. Then add 1 cup cold coffee. Sift together flour, soda and baking powder and add to other ingredients. Stir in the cool, cooked mixture. Bake in loaf pan at 375° until done. (Do not add more flour.)
Combine all ingredients. Stir vigorously or put into a jar and shake well. Serve over mixed greens.
Mix in blender on grate until well mixed. Bring vinegar to preboil. Add to blender until desired thickness. Turn blender to liquify. Blend and add hot vinegar until desired thickness.
In a large soup pot, combine potatoes, leeks, stock, water and butter. Bring to a boil, turn down heat and let simmer for about 1 hour. Stir occasionally. Taste for seasoning and add salt and pepper if needed. Mash some of the potatoes into the soup to thicken slightly. Serves 6 to 8.
Spray a 9 x 13-inch cake pan with Pam. Layer 1/2 cup chopped nuts and 1/2 bag coconut. Mix devil's food cake mix with pudding by directions. Pour over nuts and coconut. Next, mix 1 stick butter, cream cheese and confectioners sugar on the stove. Pour over the cake mix. Bake at 350° until done.
Drain peaches, reserve juice. In an 8 x 8-inch square pan, oil lightly and dust with 1/4 cup Jiffy baking mix. Arrange peaches on Jiffy baking mix. In small bowl, combine egg, peach juice and cake mix. Mix well and pour over peaches. Bake at 350° for 25 to 30 minutes until toothpick inserted comes out clean.
Preheat oven to 325°. Add 1/2 cup sugar to drained and cleaned berries. Grease jelly roll pan (16 x 10 x 1/4-inches). Mix 2 tablespoons sugar, flour, baking powder and salt, then add 6 tablespoons butter; flake. Add egg and milk and beat. Roll out onto jelly roll pan; spread. Spread 2 tablespoons butter and berries over roll; seal. Bake for 1 hour.
Prepare favorite pastry for double crust 9-inch pie*. To make filling: Mix together dry ingredients; toss with fruit and lemon juice, if used. Turn into pastry lined pie plate. Dot with margarine. Make several slits in top crust. Cover pie with pastry; seal and flute edge. Bake as directed or until crust is browned.
To make sauce, combine sugar, water, cinnamon and nutmeg. Cook 5 minutes and add butter. Pare and core apples. Combine flour, salt and baking powder; cut in shortening. Add milk all at once and stir just until flour is moistened. Roll out 1/4-inch thick. Cut six 5-inch squares. Place one apple on each square; sprinkle generously with additional sugar and spices. Dot with butter; fold corners up over apple and pinch edges. Place 1-inch apart in greased baking pan. Pour over sauce and bake in 375° oven for 35 minutes. Serve warm with cream. You'll get raves!
Mix all ingredients together and pour into a buttered casserole dish or ring mold. Place dish in a hot water bath and bake at 375° until firm. Serves 4 to 6.
Preheat oven to 375°. Mix pepperoni, egg, cheese and oregano in bowl. Roll 2 crescent rolls to form rectangle. Spread ingredients on crescent rolls. Roll up and slice 1/2-inch thick. Place 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes. Delicious!!
Bake chicken breast halves at 350° for 45 minutes to 1 hour (or until done). Remove chicken from bones and discard skin. Cut meat into bite-size pieces (1 1/2 to 2 cups of chicken). Combine in 1 1/2-quart casserole, soup, sour cream and thyme. Stir in cooked noodles, diced pimento and chicken meat. Top with bread crumbs combined with poppy seed. Bake at 375° for 30 minutes. Serves 6.
Cream butter and sugar until blended. Add eggs and beat until fluffy. Stir together flour, baking powder, baking soda and salt. Add to creamed mixture along with buttermilk and mashed bananas. Mix just until batter is smooth and well blended. Stir in 1/4 cup of the nuts. Spread in a buttered 9-inch square cake pan. Bake at 350° for 30 to 35 minutes. Frost with favorite chocolate frosting and sprinkle with remaining nuts. Makes 1 (9-inch) cake.
Mix ingredients and spread over 1st layer. Sprinkle with chopped nuts. Bake at 350° for 30 to 35 minutes. Sprinkle with powdered sugar.
Preheat oven to 375 degrees. Beat peanut butter shortening, sugars, egg and vanilla until creamy. Stir together flour, baking soda and salt. Add to creamed mixture; blend well. Fold in chocolate morsels. Drop by rounded teaspoons onto cookie sheet, 2 inches apart. Bake 10 to 15 minutes. Cool 2 minutes; remove from pan.
Combine the first 4 ingredients in a bowl. Combine vinegar and next 5 ingredients; stir well. Pour over barley mixture and toss well. Serve at room temperature or chilled.
Cream shortening. Add sugar gradually and beat until light. Add egg; blend well. Add vanilla, nuts and raisins and mix. Sift flour, baking powder, salt and spices together and add alternately with milk to first mixture. Mix well. Chill dough; drop by teaspoonfuls on greased cookie sheet about 2 inches apart. Bake in 375° oven for 15 minutes. Makes 4 1/2 dozen.
Let first 3 ingredients set until cold. Add cheese to Jell-O mixture and stir. Add rest of ingredients, mold and chill until firm.
Preheat broiler. Scald milk. Pour into saucepan. Heat just until bubbles form along edge; do not boil. Remove from heat. Skim. Combine yolks and 1/2 cup of sugar in a bowl. Whisk until smooth. Add flour and cornstarch. Add scalded milk and return mixture to saucepan. Stir over low heat until thickened. Add cheese, butter, lemon juice and vanilla. Stir until smooth. Remove from heat and spoon cream into bottom of quiche pan. Arrange berries on top and press lightly into cream. Sprinkle sugar on top. Run under broiler until lightly browned. Yields 6 servings.
Crust: Mix well margarine, flour and 1/4 cup sugar. Spread on baking pan. Bake at 350° for 15 minutes. Do not overcook. Cool.
Prepare jello per package directions. Set in refrigerator until almost jelled. Add pineapple, bananas, marshmallows and pecans. Return to refrigerator.
Cook carrots in small amount of unsalted water until just tender. Drain well. In skillet, melt margarine, add brown sugar and orange peel. Cook until sugar melts and mixture thickens. Add carrots and cook over low heat for 10 minutes, stirring occasionally, until tender and glazed. Top with walnuts.
Dissolve yeast and sugar in lukewarm milk. Add shortening and salt. Add flour; mix and let rise for 1 hour. Add enough flour to make a firm dough. Let rise again, 30 to 45 minutes. Make into rolls. Cover and let rise to top. Bake in oven at 350° for 20 minutes.
Fill jar with cucumbers and onion rings. Combine remaining ingredients and pour this syrup over all.
Mix raisins and applesauce. Add oil, eggs and vanilla. Add all dry ingredients and nuts. Drop by spoonfuls on ungreased cookie sheets. Bake at 350° for 9 to 10 minutes. Makes about 48 cookies.
Preheat oven to 350°. In large bowl, beat eggs, sugar and salt. Scald milk and pour into egg mixture. Stir in raisins, rice and vanilla. Pour into slightly greased ovenproof baking dish, 1-quart size. Sprinkle with nutmeg. Place the dish in the oven in a pan of water 1-inch deep. Bake for 1 hour and 15 minutes.
Brown and drain beef and sausage. Cut Velveeta up. Put all ingredients in crock-pot on low until cheese is melted. Serve over nacho chips or use as dip.
Saute chopped onion with margarine; add mushrooms. Put into 13 x 9-inch pan with raw rice and chicken broth. Bake at 350° for 40 minutes, covered. Serves 6.
Wash and pat dry the cutlets with a paper towel. Dip each cutlet into the egg. Then dip in the breadcrumbs. Put a slice of ham and cheese on each cutlet. Roll and secure with a toothpick. Spray pan with Pam. Place rolled cutlets in pan with a few thin slices of butter on top. Bake at 400° until brown (35 to 40 minutes). Serves 4.
Mix all dry ingredients in plastic bag. Blend milk and egg. Shake chicken pieces in bag. Dip in milk and shake in bag the second time. Place in hot shortening (not too hot). Fry without covering. Turn often until done. Drain on paper towels.
Heat oven to 400°. Generously grease 12-cup fluted tube pan. In small saucepan, combine brown sugar, nuts, margarine or butter and water. Heat until margarine melts.
Mix oil, dressing mix and pepper. Place one sleeve crackers in gallon Ziploc bag. Pour some of mix over these and add second sleeve of crackers. Pour remainder of oil mix over these. Close bag. Shake lightly to coat crackers. Remove crackers after coated to cookie sheet to dry. Place into sealable container. Very good.
Preheat oven to 350°. Grease and flour a 5 x 9-inch loaf pan. Combine oil, bananas, eggs, vanilla, Bisquick and sugar in mixer bowl. Mix well and fold in pecans. Pour into pan. Bake for 55 minutes or until toothpick inserted in center comes clean. Cool in pan 5 minutes. Remove to wire rack to cool completely. (I use 2 disposable tin loaf pans rather than one 5 x 9-inch pan and bake approximately 45 minutes.)