HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions in cooking oil until transparent. Combine salt, pepper, flour, dry mustard and water. Add this mixture to the onions. Mix well and bring to a boil. In a slightly greased casserole dish, layer potatoes and hot dogs that are sliced lengthwise and placed face down. Pour sauce over all and bake at 350° for 1 hour, covered. Remove from oven and pour vinegar over all. Recover and bake 5 minutes more.
In Dutch oven, combine water and undrained tomatoes. Crush with potato masher. Bring to boil. Add remaining ingredients (still frozen). Cover. Place in 350° oven for 2 hours. Stir occasionally to break up. Yield: 6 to 8 servings.
Proof the first 3 ingredients. Add the remaining ingredients. Knead for about 10 minutes. Let rise 35 to 45 minutes in greased and covered bowl. Shape as desired. Brush lightly with egg whites and sprinkle with poppy seeds. Bake at 375°. Makes two 9 x 5-inch loaves or 1 large round.
Mix all ingredients and divide into 6 rolls. Wrap tightly in waxed paper. Chill in refrigerator at least 12 hours. Slice thin and bake at 375° to 400° for 7 to 10 minutes or until lightly browned. Dough will keep in refrigerator 4 to 6 weeks. Makes 10 to 12 dozen cookies.
Preheat oven 375°. Before making cake batter prepare cake topping. In a 13-inch by 9-inch baking pan place butter. Place pan in oven until butter melts. Sprinkle brown sugar over butter. Drain pineapple chunks. Use pineapple in sugar mixture. Prepare cake batter as recipe directs, and carefully spoon over design in baking pan. Bake 35-40 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Then loosen cake from side of pan; place platter on top of pan, and invert both lift off pan.
Wash squash. Cut in half lengthwise and remove seeds. Place squash, cut side down, in a 13 x 9 baking dish. Add 1/2-inch water and bake at 375° for 35 minutes. Turn cut side up and fill squash with 2 tablespoons butter. Sprinkle lightly with salt and cinnamon.
Boil carcass and strip meat off bones. Add all other ingredients and cook until tender. Recipe can be adjusted to need.
Mix sugar, egg, Crisco and peanut butter; add flour, vanilla and milk. Mix with mixer and as the dough stiffens, use hands to mix well. Shape into balls and press down on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Keep checking because these are easy to burn but are delicious.
Mix all together. Mixture will be dry. Top with sliced almonds or croutons. Bake at 450° for 20 minutes or until hot.
Microwave marshmallows and 2 tablespoons milk in Medium microwavable bowl on High for 45 seconds. Stir. (Marshmallows will be partially melted.) Refrigerate 15 minutes to cool. Stir in 1 cup of whipped topping.
Mix cake mix as directed. Add coconut; bake as directed. Remove from pan; punch holes all over cake with a fork. Pour coconut milk over cake. After cake completely cools, ice with Cool Whip. Cover with coconut that is left over. Place in refrigerator. Make 24 hours in advance.
In a 1-quart micro-safe glass measure, combine the milk and chips. Microwave on High (100% power) for 3 minutes. Stir until chips melt and mixture is smooth. Stir in salt, vanilla and nuts. Spread evenly in 9-inch square, wax paper lined pan. Chill 2 hours or until firm. Turn out fudge on cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. Um um good!
Rinse crab and drain. Melt butter in saute pan. Add flour and mustard. Cook until it bubbles. Add milk. Cook until slightly thick. Stir in drained crabmeat and sherry. Season with Tabasco or Worcestershire sauce to taste.
Crumble Fig Newtons into milk; soak about 30 minutes. Add sugar and salt to this. Beat egg yolks and add to mixture. Beat egg whites until stiff and fold into mixture.
In double boiler, melt marshmallows with milk. Break Hershey bars into pieces and add to marshmallows. Stir until melted. Remove from fire and cool. Whip the cream and fold into chocolate mixture. Pour into graham cracker crust and refrigerate for several hours.
Mix cookie mix according to directions on box. Make 1 big cookie on regular pizza pan. Let cool after baking.
Put ingredients in baking dish. Add hot, scalding tap water until covered. Mix. Bake for 1 hour at 350°. Spray with Pam.
Saute shallots and garlic in butter. Add flour. Add juice from the clams. Add milk and cream of shrimp soup. Stir until smooth. Add clams and heat through. Serve over hot, cooked pasta. Enjoy!
Mix sugar, salt and tapioca. Melt margarine and add orange juice and sugar mixture. Place thinly sliced apples in pastry recipe of your choice. Pour mixture over apples. Cover with pastry strips. Bake at 400° for 30 or 40 minutes.
Heat oven to 400. Grease 9 x 13 pan. Stir together flour, baking powder, and salt in a large bowl. Cut in the butter with a pastry blender until mixture resembles coarse crumbs. Add egg, milk, and vanilla. Beat on medium speed of electric mixer until well blended.
Preheat oven to 300°. Combine crumbs, sugar and margarine; press into bottom of 24 greased and paper-lined muffin cups.
Cut bacon strips in half and stripe sparingly with anchovy paste. Wrap around oysters and secure with toothpicks. Broil until done and drain. Makes 3 dozen.
Cook macaroni with teaspoon salt. Drain. Set aside. Mix teaspoon pepper with bread crumbs. Set aside. Blend egg yolks with milk. Set aside. In large mixing bowl, combine macaroni with milk and egg mixture. Add bread crumbs. Stir in remaining ingredients. Beat egg whites to soft peaks and fold into macaroni mixture. Pour into well buttered mold. Cover with wax paper and anchor to seal. Set mold in pan of water and steam in 300° oven for 1 hour.
Cream shortening and both sugars. Add remaining ingredients. Drop by teaspoon on cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix salt, pepper and paprika; put over chicken pieces. Brown chicken in 4 tablespoons of butter or margarine. Place in large casserole dish. Saute mushroom pieces in remaining 2 tablespoons butter or margarine for 5 minutes. Sprinkle flour over and add chicken broth and sherry. Cook 5 minutes. Arrange artichoke hearts between chicken pieces in casserole. Pour mushroom, sherry sauce over all. Cover and bake at 375° for 40 minutes. Serve with rice and green salad.
Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in butter or margarine until mixture is crumbly. Add egg, orange peel and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries. Spoon into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Remove from pan; cool on a wire rack. If you choose, you may substitute cranberries for the raisins and have an all cranberry bread.
Melt 1/4 cup oleo in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in next 5 ingredients. Fold in crabmeat. Spoon mixture into greased baking shells. Mix bread crumbs and butter; sprinkle over crab mixture and garnish, if desired. Bake at 425° for 15 to 20 minutes, or until lightly browned. Makes 6 servings.
Preheat oven to 350°. In a large bowl, combine ingredients; mix well. Shape and bake in shallow baking dish one hour or until set. Makes 6 to 8 servings.
Place first three ingredients in large bowl. In medium bowl mix the remaining ingredients, then add to large bowl. Marinate in refrigerator at least 12 hours.
Mix ingredients except the oil in a bowl and let marinate for at least an hour or overnight if possible. Coat skillet in oil well and heat on medium high. Add the marinated beef and any marinade to the oil and cook quickly to desired doneness. Garnish and serve with salsa, guacamole. Yield: 2 servings.
Cream margarine. Add sugar gradually. Add egg. Add flour gradually. Beat well. Add pecans and vanilla. Divide into two or three parts and shape into logs. Roll in wax paper. Chill overnight. Cut into 1/8-inch or 1/4-inch slices and bake in oven at 350° until browned. (You can freeze the dough if you prefer.)
Place asparagus in a greased pie plate and sprinkle with cheese, onion, and salmon. Stir remaining ingredients together and pour on top of salmon. Bake at 400 degrees for 45 minutes. Serve and enjoy!
Make brownies using cake like recipe and bake in 9 x 13-inch pan. Let cool thoroughly. Mix mousse mix using whipping cream and regular milk to measure 1 2/3 cup of milk called for in recipe. Crumble half of brownies in bottom of large glass bowl. Spread half of mousse on top of brownies, then half Cool Whip on mousse. Sprinkle chopped Heath bars on Cool Whip. Repeat layers and cover with plastic wrap and refrigerate at least 3 hours or overnight if possible.
Melt together candy bars and 1/2 stick margarine and set-aside. Cream 1 1/2 sticks margarine, sugar, and eggs. Add flour, soda, nuts and buttermilk. Add candy mixture. Bake in buttered tube pan at 300° about 1 hour.
Combine all ingredients, except pecans. Shape into ball. Chill. Roll in pecans. Serve with assorted crackers.
Cream sugar and shortening; add unbeaten eggs one at a time. Add mashed bananas and milk. Add dry ingredients. Bake 25 minutes in 350° oven. I use 2 (9-inch) cake pans.
Mix all ingredients together except crab meat. Add crab meat and mix lightly. Pour into casserole dish. Spread mayonnaise over top and sprinkle with paprika. Bake at 350° for 20 to 30 minutes, until brown.
Mix mayo and sugar; set aside. Layer dish with lettuce, peas after they have cooled, cauliflower, eggs, bacon and cheese. Top with mayo mixture. Refrigerate overnight before serving.
Heat oven to 225°. Line 2 cookie sheets with foil. Beat egg whites in a large bowl until foamy. Add salt and cream of tartar. Beat until soft peaks form. Beat in sugar 1 tablespoon at a time. Continue beating 5 to 6 minutes until mixture is very stiff, smooth and glossy. Gently spoon in a large plastic bag. Squeeze into mounds about 1 1/2 inches in size on cookie sheets. Sprinkle lightly with crushed candy. Bake 1 1/2 hours. It should look dry, not brown. Turn off oven; slightly ajar door of oven and let cool.
Slice boiled fryer and place on bottom of casserole. Scald milk and add margarine. Add bread, broth, soup, onion, salt, pepper and eggs. Pour mixture over chicken and bake 30 minutes at 350°.
Put cream cheese in bowl and let warm to room temperature. Add olives, onions, and one-half of the nuts; knead well with hands; form a ball as you roll it over remaining 1/2 cup of nuts. If you use foil to roll the cheese ball in the nuts, just wrap the ball in the foil; should be room temperature when served. May be frozen; will keep in refrigerator about one week. Serve with crackers (not graham or soda).
Cream butter and Crisco together. Add sugar. Add eggs one at a time; add milk. Sift together flour and baking powder; add to mixture. Add vanilla and flavoring. Bake in 350° oven for 1 hour 15 minutes.
Cut yellow squash into thin slices. Heat olive oil in a non-stick skillet. Add squash and onions. Cook over medium heat. Lower heat and cook 15 to 30 minutes, stirring occasionally.
Beat eggs until fluffy; add milk, flour, sugar and salt. Melt margarine in 9 x 13-inch pan in oven. Tip pan to coat sides and bottom. Pour in batter and bake at 400° for 20 minutes. Serve with syrup or warmed pie filling. Chop bacon and oven fry it first; pour off excess grease. Spread bacon evenly before pouring the batter over it. This gets very high and fluffy, but falls within a minute. Serves 3.
Cream together cream cheese and powdered sugar. Add sour cream, vanilla and almond extract. Fold whipping cream into cheese mixture. Stir in cake pieces.
Cream butter and sugar; add eggs. Beat well. Stir in bananas and lemon juice. Sift flour, baking powder and salt, then add to creamed mixture. Stir in nuts. Bake in deep loaf pan, about 9 x 5 x 3-inch loaf at 350° for 1 hour and 15 minutes.
Place a row of ground meat in bottom of baking dish. Cover with sliced potatoes and onions. Pour undiluted mushroom soup over top. Cover and bake at 350° for 1 to 1 1/2 hours.
Mix the soup with equal amount of water; put it in the mixer. Rejuvenate the onion in about 1/4 cup of water. When the onion is soft, put it in the mixer with the soup. Mix all the rest of the ingredients, with the exception of the flour, at high speed so it is a creamy consistency. Cook for about 5 minutes. Add enough flour to thicken to the desired thickness. Taste during the process. Add salt and pepper as your taste sees fit.
Grate onion in mixing bowl. Drain peas. Chop the eggs fine. Cut ham in small cubes. Combine all ingredients; mix well. Chill and serve.
Mix all ingredients together and pour into unbaked pie shell. Bake in moderate (350° oven) for 30 to 35 minutes or until golden brown on top. Let stand for 2 to 3 minutes before serving.
Mix all liquid ingredients and place in percolator. In percolator basket place brown sugar and spices and perk.
Cut parsley onto waxed paper. Heat oven to 400°. Add the sliced onions, potatoes and 2 teaspoons of salt to boiling water. Cook, covered, 5 minutes. Melt butter in skillet. Add flour, salt, pepper and paprika. Add the milk. Cook on low heat until smooth and thickened. Grease 1 1/2-quart casserole with little butter. Add layer of onions and potatoes, drained. Sprinkle chopped parsley over first layer and repeat for second layer, ending with rest of parsley on top. Cover with sauce and bake for 35 minutes. Yields 8 servings. Preparation time is 55 minutes.
Preheat oven to 350°. Brown meat in skillet and drain. Combine meat with the rest of ingredients. Spray mini muffin pan with Pam cooking spray and press wonton wrapper into cups. Bake empty for 5 minutes. Remove from oven and fill wonton wrappers with mixture and bake for another 5 to 6 minutes or until bubbly. Enjoy!
Mix dressing and Parmesan cheese in large bowl. Add tomatoes, artichoke hearts, pepperoni and olives; toss. Set oven to broil. Place buns, cut sides up, on ungreased cookie sheet.
Mix 1 can of soup and 1/2 cup milk. Dip chicken in flour, then soup mixture, then roll in stuffing mix. Bake at 400° for 35 minutes.
In large stock pot, cook the onion and beef in the oil until beef is browned. Add the tomatoes, potato soup, mixed vegetables and water. Stir to mix well. Add the salt, black pepper and Tabasco. Simmer for about 10 minutes or until all the ingredients are thoroughly heated.
Partially freeze meat, then thinly slice meat across the grain into bite-size strips. In a bowl, combine meat with egg white, cornstarch, sherry, salt, pepper and hot sauce, working seasoning into meat with your hands. Set aside. Combine soy, catsup, vinegar and sugar and set aside.
Spray an 8 x 12 pan with Pam. Layer sliced white onions on bottom of pan (plenty of onions), then layer California long potatoes, 1/4-inch slices. Cover with 1 can of stewed tomatoes. Layer center cut pork chops on top. Add 1 more can of stewed tomatoes. Put parsley flakes on top. Bake at 350° for 3 1/2 to 4 hours.
Blend soft butter and sugar together and add flour, salt and baking soda, then add cereal. Mix well. Press half the mix in a greased 13 x 9-inch pan. Spread any flavor jam on bottom layer, then top with remaining mix and press down. Bake at 350° for 35 minutes.
In skillet brown 1 pound sausage and chopped onion. Drain. In 2 greased pie plates or 1 large square pan, spread meat. Sprinkle whole package grated cheese over mixture. In a bowl, mix Bisquick, eggs and milk and pour over meat/cheese mixture. Slice bell peppers and place on top. Cook for 30 minutes at 400°. Let cool slightly before slicing.
Preheat oven to 350° ten minutes before baking. Grease a 10-inch tube cake or Bundt pan. Heat the milk, shortening and 1/4 cup water until very warm. Shortening does not need to melt. Blend 1 1/3 cups flour, sugar, salt and dry yeast in a large mixing bowl. Blend warm liquids into flour mixture. Beat with an electric mixer at medium speed, about 2 minutes, scraping the sides of the bowl occasionally. Gradually add 2/3 cup of the remaining flour and the eggs and beat at high speed for 2 minutes. Add the remaining flour and mix well. Batter will be thick, but not stiff. Cover and let rise in a warm, draft-free place until double in bulk, about 1 hour and 15 minutes.
Preheat oven to 325°. Place ham on rack in an open roasting pan and bake 15 to 18 minutes per pound or until meat thermometer reaches 130°. Remove ham from oven and increase temperature to 425°.
Place butter in 8 x 8-inch casserole dish or pan in heated oven until melted. Make batter with flour, sugar, baking powder and milk. Pour over melted butter. Spoon peaches over top of batter; add any juice. Do not stir. Bake 1 hour at 350°. Serve warm with vanilla ice cream.
Sift cake mix for finer texture. Preheat oven at 350°. Use small amount of Crisco oil to grease 13 x 9-inch pan; tilt pan until oil covers bottom. Combine cake mix, 2 eggs and 1 cup water in bowl. Stir with fork until blended about 2 minutes. Bake 25 to 30 minutes. Test with toothpick. Soon as cake is out of oven, punch holes over cake. Stir Eagle Brand milk and pour over cake. Spread over cake until seeps in. Cool cake completely on wire rack. Then spread Cool Whip over cake. Add coconut over Cool Whip.
Proof yeast in warm water and sugar. Mix milk, butter and sugar well and add to yeast mixture. Beat eggs and salt together; add to yeast mixture. Add flour, 1 cup at a time, until dough is elastic enough to knead. Knead 10 minutes and let rise in a buttered bowl until doubled. Punch down and divide into 4 greased pans. Let rise and bake at 350° for 30 minutes or until done. Yields 4 (9 x 5-inch) loaves.
Melt margarine in frying pan over medium heat. Add fish. Sprinkle with lemon juice and sherry. Add onion, mushrooms, salt, pepper and garlic powder. Garnish with parsley. Let simmer, covered, until fish turns white (about 8 to 10 minutes). Do not brown. This should steam in its own juices.
Boil the macaroni and the 6 eggs. Let it cool. Chop the onion; dice the celery. Mix all together. Add the mayo as much as you want. Same with the salt and pepper. Boil the shrimp; let it cook, then add it to the rest. Put it in the refrigerator to get cool, then it's ready to eat.
In boiling, salted water, cook noodles as directed. Drain and cool. Meanwhile in medium bowl, thoroughly mix Ricotta and next 5 ingredients. Cut lasagna noodles in half crosswise. On each half, evenly spread 1/4 cup cheese mixture. Roll up each noodle jelly roll fashion. Into 13 x 9-inch baking pan, spoon 1/2 the spaghetti sauce. Arrange rolls in pan; top with remaining sauce. Bake at 350° for about 45 minutes or until hot and bubbly.
Melt margarine. Stir in cocoa. Add milk, peanut butter and sugar. Bring to a boil and boil for 1 1/2 minutes. Remove from heat. Stir in nuts, oatmeal and vanilla. Stir until well blended. Drop by spoonfuls onto waxed paper or cookie pan. Cool.
Combine chicken, soups and milk, mixing well. Reserve a small amount of noodles for topping. Stir remaining noodles into chicken mixture. Spoon into greased 9 x 9-inch glass baking dish. Top with reserved noodles. Microwave on High for 10 minutes, turning dish after 5 minutes. Let stand for several minutes.
Simmer tomatoes, minced onion, salt, paprika, brown sugar and celery gently for about 10 minutes. Combine flour and milk or cream until smooth and bring to a boil.
Put enough milk with all the ingredients to make a thick batter to dip for corn dog. Can also be used for squash, onion rings or egg plant.
Mix all ingredients well. Roll into balls. Place on a lightly greased cookie sheet. Flatten with a fork dipped in 10x sugar (criss cross). Bake at 350° for 7 to 9 minutes.
Combine all ingredients in a medium bowl. Stir to mix well. Cover and refrigerate. This sauce may be used as a dip for tortilla chips. (For a large group, simply double or triple quantities listed.) It is also used as a topping for Mexican dishes, such as beef tostadas. Serves 12 (1 tablespoon per serving).
Combine boiling water and sugar, stirring until sugar dissolves. Let cool. Add lemon rind and juice. Pour mixture into a 9-inch square pan; freeze until firm. To serve, let mixture stand at room temperature 10 minutes. Yields 4 cups.
Drain apricots, reserving juice. Add enough water to apricot juice to make 4 cups. Heat liquid. Add jello and dissolve. Sieve apricots and add to jello. Let set. Cream the softened cream cheese and add drained pineapple. Spread over firm jello. Sprinkle with chopped pecans.
Spray a 9 x 5-inch pan with Pam. Shape mixture into a loaf and bake 60 minutes at 350°. Bake uncovered.
Wash scallops. Melt butter. Squeeze garlic cloves and add to melted butter. Pour this mixture into lasagna type pan. Put flour into a plastic bag and add scallops. Pick scallops out one at a time and lay in pan. Sprinkle with parsley and paprika. Bake at 350° for 15 minutes. Broil for 7 minutes or until cooked and brown.
Combine nuts in bowl and set aside. Combine egg white and water in medium size mixing bowl; beat at high speed with electric mixer until frothy. Stir in sugar, salt and spices. Pour egg white mixture over nuts; toss until nuts are coated. Spread nut mixture onto a buttered 15 x 10 x 1-inch jelly roll pan. Bake at 275° for 55 minutes, stirring every 15 minutes. Let cool completely. Store in airtight containers. Yields 6 cups.
Brown ground chuck and onions, then drain. Prepare taco seasoned meat as directed. Crush half the bag of Doritos and place in bottom of casserole dish. Spoon half of taco meat mixture over chips, then sprinkle with half the cheese. Repeat with layers of crushed chips, meat and end with cheese. Cover and bake approximately 20 to 30 minutes in 300° oven.
Mix all ingredients and let stand in refrigerator overnight and bake in uncovered casserole dish for 1 hour at 350°.
Mix sugar and flour in a bowl and set aside. Put on stove to boil: oleo, Crisco, cocoa and water. After this comes to a boil, add it to the flour and sugar mixture. Mix well. Then add: buttermilk, soda, beaten eggs, vanilla and cinnamon; mix well. Bake at 400° until done, 30 minutes.
Mix first 6 ingredients together well; roll into balls. Chill well. Melt chocolate chips and paraffin over hot water. Stick toothpick into candy balls and dip into chocolate. Lay on wax paper.
Melt butter; add pepper and onion. Cook for 5 minutes. Add flour and milk, then crabmeat and salt. Cook for 10 minutes. Pour in shallow buttered baking dish or use crab shells. Sprinkle with shredded cheese and buttered bread crumbs. Bake at 350° until cheese is brown.
In a bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. In a large bowl, prepare pudding mix according to pkg. directions, using room temperature milk. Add 1/2 c. melted butter, eggs and salt. Mix well. Combine with yeast mixture, mixing well. Gradually add flour, kneading as you would any yeast dough. Place in a greased bowl, cover, and let rise until about doubled. Punch down and let rise again.
When replacing sugar with honey in a recipe, reduce the amount of liquid by 2 tablespoons for every cup of honey used and reduce oven temperature by 25° to 30°.
Scrub potatoes. Slice through top of each potato. Pour 1 or 2 tablespoons of Italian dressing into the potato. Wrap in Saran Wrap and bake in microwave.
Mix flour and salt; add cut up margarine and cream cheese. Mix with hands until a ball is formed. Set aside for 30 minutes. While waiting, cook bacon; chop the tomato and cut the cheese into long strips. Mix sour cream, eggs, salt and margarine in medium bowl; set aside. Roll out dough and place in a deep dish pie plate or quiche pan. Layer 1/2 of bacon and tomato, then 1/2 of cheese and then repeat. Pour sour cream mixture over that. Sprinkle with paprika. Bake at 375° for 35 to 40 minutes or until set.
Press fingers into center of each biscuit, making deep indentation about 1 3/4-inches wide. Fill indentation with cream cheese. Arrange crushed pineapple around outside edge of cream cheese. Sprinkle with nutmeg or cinnamon, if desired. Bake as directed on biscuit package.