HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook slowly, stirring constantly, to keep from sticking to pan. Cook about 30 minutes.
1. In a mixing bowl combine hot water and jello. Stir until jello is completely dissolved. 2. Add raspberries and applesauce. Stir until mixed throughly. 3. Refrigerate overnight then top with cool whip and serve the next day.
Mix all ingredients together. Bring to a boil, then beat until it thickens. Put in pan to cool.
Break tuna into large flakes. Mix tuna, celery, onion and parsley. Add lemon juice, salt and pepper. Serve on lettuce. Makes 8 servings.
Bake the cake mix in 3 layers. Let cool. Mix the brown sugar and enough water together in a heavy saucepan to stir. Put on stove and stir until mixture boils to ball stage (a drop of mixture into a cold cup of water and ball forms). Take off heat. Add the margarine. Beat with electric mixer until thick, about 3 minutes. Add the diced oranges and mashed bananas to this mixture. Stir well. Put a few fork holes in top of each layer of cake. Spoon evenly over each layer. Sprinkle coconut. Prepare each layer and repeat on next. Stack and keep in refrigerator.
Combine all ingredients except 1/4 cup oil. Pour 1/4 cup oil into pan or an iron skillet works best. Preheat pan or skillet and pour batter into hot grease. Bake at 325° for 1 hour.
Drain cooked squash and mash. Add soup, sour cream, onion and pimento. Mix stuffing and margarine. Put a layer of crumb mixture in the bottom of a large 8 x 11-inch casserole. Pour in squash mixture. Top with rest of the crumb mixture. Bake 1 hour at 350°. Serves 8.
Mix cake mix according to directions. Add coconut and pecans. Mix well with mixer. Pour into 13 x 9 x 2-inch pan (Pam pan). Bake 35 minutes. When done, while hot, punch holes all over cake. Pour Eagle Brand over cake. Let cool.
Cream butter and sugar. Add egg yolk and beat again, then add sifted dry ingredients alternately with milk. Add vanilla. Divide into 2 portions. Leave one plain and add chocolate to the other. Chill, then roll out both portions into very thin oblong sheets. Lay the chocolate on top of the white. Roll up like a jelly roll. Chill again, then cut into thin slices and bake on greased cookie sheets in oven at 375° to 400°. Bake about 10 minutes. Makes 3 1/2 dozen.
Set aside 1/2 of cheese. Mix remaining ingredients. Place in greased casserole dish. Sprinkle remaining cheese on top. Bake at 375° for 35 minutes.
Spread each sandwich with cream cheese and jam. Combine eggs, milk and salt in a shallow dish. Dip sandwiches on both sides. Brown in margarine. Sprinkle with powdered sugar. Serve immediately.
Mix pineapple, brown sugar, flour and crackers and half the cheese. Pour into greased casserole. Top with remaining cheese and reserved juice. Bake at 350° for 30 minutes, or until cheese it thoroughly melted.
Saute celery and onion in oil. Grease large casserole dish with butter. Layer with crackers, half of oysters, celery, onion and part of butter. Sprinkle pepper over this. Blend 2 eggs with chicken soup and milk. Pour half of mixture over layers. Repeat layers again. Let stand 5 minutes. Bake 30 to 35 minutes at 325°. Beat 2 eggs. Remove the casserole from oven and top with eggs. Bake another 5 to 10 minutes.
Cut broccoli heads only into small bite size pieces. Chop onion and crumble bacon. Add shredded cheese. Mix together in large bowl.
Dissolve Jell-O in hot water. Add cream cheese and pineapple. (Beat with mixer or wire whisk.) When cool, add Cool Whip and place in refrigerator until firm.
Brown ground beef in medium saucepan; drain. Add taco mix and water. Drain kidney beans and add to mixture. Cook on medium heat for 5 minutes. Add tortilla chips; mix well. Spread mixture in 13 x 9-inch baking pan. Top with Cheddar cheese. Bake at 325° until cheese melts.
Preheat the oven to 300 degrees. Combine the butter and sugar in a large bowl. Beat at medium speed until light and fluffy, scraping the bowl occasionally. Add the vanilla, beating until blended. Add the flour and pecans gradually, beating well after each addition. Shape into balls, using a small scoop. Arrange 1- inch apart on an ungreased cookie sheet. Bake for 18 to 20 minutes or just until the cookies begin to brown around the edges. Cool on the cookie sheet for 2 to 3 minutes. Remove to a wire rack to cool slightly. Sprinkle the warm cookies with the confectioners' sugar. Makes 42 cookies.
Press crescent rolls in bottom of 9 x 13-inch pan. Spread cooked sausage evenly over rolls. Pour beaten eggs over sausage; sprinkle with garlic powder. Top with grated cheese. Bake 25 to 30 minutes at 350°.
Save Oreo crumbs. Cream the cream cheese and margarine together and set aside. Mix vanilla pudding and milk together for 2 minutes. Fold the cream cheese mixture into the pudding mixture and mix well. Fold Cool Whip into the pudding/cream cheese mixture.
Preheat oven to 350°. Combine bread crumbs, cheese and seasoning in shallow dish. Dip chicken in crumb mixture to coat both sides. Melt margarine in baking dish in oven. Add chicken turning to coat both sides with margarine. Bake uncovered for 1 hour.
Mix the crushed graham crackers, white or brown sugar and soft butter. Pat into 9 x 13-inch pan. Bake at 350° for 10 minutes. Mix together coconut and condensed milk; put on top of crust mixture. Bake for 15 minutes at 350°. Frost with melted chocolate chips.
Make cornbread as usual and add the corn, onion and pepper. Bake at 450° for about an hour.
In a blender or food processor, mix bananas, milk and cinnamon until very smooth. Pour mixture into a shallow bowl. Heat a nonstick griddle over medium-high heat and brush lightly with oil. Dip bread into banana mixture and cook until lightly browned on both sides.
In skillet, brown ground chuck; drain. Stir in taco seasoning mix. In a bowl, melt cheese; stir in undrained tomatoes and green chilies. In a lightly greased medium casserole dish, place the meat mixture. Top with cooked rice. Spread cheese mixture over top. Sprinkle crushed tortilla chips over casserole. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Mix the ingredients in the order listed. Pour in unbaked pie crust and bake at 350° until done.
Flatten dough; wrap hot dogs with dough. Cut into 1 1/2-inch pieces. Bake on cookie sheet for 20 minutes at 400°.
Put onion, celery, green pepper and fresh mushrooms in first. Cook until about half done. Add rest of vegetables and cook until done. Do not overcook. Let vegetables be crisp.
Wrap chestnuts in individual strips of bacon. Roll up and stick a toothpick in each. Place on cookie sheet. Bake in oven at 350° until bacon is done (not crispy). Take out of oven.
Cook squash; drain and mash. Add all other ingredients, mixing well. Pour into buttered 2-quart casserole dish. Sprinkle crackers over the top; bake at 350° for 40 minutes. Can be frozen.
Preheat oven to 400°. Dip chicken into egg and then into bread crumbs, coating thoroughly. In a medium skillet, heat olive oil. Cook chicken in oil until done and well browned. Pour spaghetti sauce into 11 x 17-inch baking dish. Place chicken on sauce and top with Parmesan and Mozzarella cheese. Bake for 15 minutes or until cheese is melted and lightly browned. Makes 4 servings.
Mix all ingredients together and pour into an unbaked pie shell (you can use a pie shell prebaked). Bake at 400° for 10 minutes, then lower oven to 325° and bake until center is firm.
Follow directions on box. After baking, let cake set 10 minutes. Take a fork and poke holes throughout the cake. While warm, pour condensed milk all over cake. Take a spoon and mix Cool Whip until fluffy, then spread Cool Whip on cake as desired. Sprinkle coconut flakes over cake; refrigerate until ready to be eaten.
Brown ground meat with onions and garlic. Add tomatoes, tomato paste and water. Add salt and pepper to taste. Add flour and chili powder mixture. Cook over low heat several hours if time permits. Add beans and heat thoroughly. Serves 10.
Crust: Unfold crescent rolls. Lay flat and press down in jelly roll pan. Bake according to directions on package.
Grease 2-quart baking dish. Beat egg whites until stiff but not dry; beat egg yolks. Stir corn meal and salt into scalded milk, beating hard. Cook for a few seconds over low heat, stirring like thick mush. Blend in butter and corn, then baking powder. Fold in yolks, then whites. Pour into baking dish. Bake at 375° for about 30 minutes or until knife in center comes out clean.
Cook macaroni. Brown hamburger and onion. Add salt and pepper. Mix meat, macaroni, pizza sauce and sugar. Add oregano. Place 1/2 of mixture in casserole. Add a layer of cheese, then another layer of each. Top with pepperoni slices. Bake at 350° for 45 minutes.
Mix all ingredients and bake at 350°. Place in 13 x 9 x 2-inch pan.
Heat together all ingredients and bring to a boil. Reduce heat. Cover and simmer 20 minutes. Strain and pour into serving container. Serve hot.
Cream butter; cream eggs and sugar. Add remaining ingredients. Put in buttered casserole dish. Bake 35 to 40 minutes in 350° oven.
Peel and devein shrimp. In a pot which holds at least 6 quarts water, put on to boil. Add salt, cut up onion, garlic and celery and add to water. Cut lemon in quarters; squeeze in water and add. Add bay leaf, seasoning bag and cayenne pepper (this is to taste, depending how spicy you want shrimp). Bring to a boil and boil 3 to 5 minutes. Add shrimp; time exactly 3 minutes, then turn fire off. Let shrimp soak for 20 minutes. Drain and either eat hot or refrigerate.
Melt butter; add brown sugar and eggs. Mix well. Add flour, chips and vanilla. Press into a 9 x 13-inch pan. Bake at 325° for 35 to 40 minutes.
Saute onion and green pepper in shortening. Add rice and tomato sauce. Cook all about 30 minutes and season with salt and pepper. Cook over low heat.
Combine all ingredients in order. Bake at 350° for 40 to 45 minutes.
Dip fillets into eggs. Lightly coat with bread crumbs. Arrange fish in a single layer on a well-greased shallow baking pan. Combine batter and lemon juice; drizzle over fish. Bake at 450° for 15 to 18 minutes or until fish flakes easily when tested with a fork. Yields 6 to 8 servings.
Line a small pan (6 x 10-inch) with vanilla wafers. Boil together margarine, egg yolks and sugar until thick. Let cool and add pineapple and nuts. Pour over vanilla wafers. Dissolve Jell-O in 1 cup boiling water. Add 8 or 10 ice cubes and stir until melted. Pour over custard. Refrigerate until set.
Mix first 8 ingredients well; add 2/3 of water and mix again, then add remaining water and mix well. Bake at 350° for 40 to 45 minutes. Frost with peanut butter icing.
Combine first 7 ingredients and 1/4 cup tomato sauce. Heat cooking oil in medium-size skillet, tilting to coat the sides. Press meat mixture into skillet evenly. Cover tightly and cook over low heat 30 to 40 minutes, until meat is done. Drain juices from meat into a saucepan and add remaining tomato sauce. Heat. Turn meat loaf onto a platter, cover with the sauce and garnish with chopped parsley.
Place 5 cups flour, oats, salt and yeast in a bowl. Attach dough hook. Turn to speed 2 and mix for 15 seconds. Combine honey, water and margarine or butter in saucepan. Heat to 120° to 130°. On speed 2, slowly add warm liquids to flour mixture. Mix for about 1 minute. Add eggs and mix an additional 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 3 minutes. Knead on speed 2 for 2 minutes or until dough is smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in warm place until double in bulk (about 1 hour).
Mash bananas. Combine all ingredients. Mix well. Spoon batter into well greased 9x5x3 inch loaf pan. Bake at 350° for 1 hour and 20 min. or until top is golden brown and splits.
Cream margarine and sugar well; add egg and beat again. Add flour and soda to creamed mixture. Stir in vanilla and lemon. Chill at least 4 hours or overnight. Form balls about the size of a small walnut. Roll in sugar. Place on an ungreased cookie sheet 2 inches apart. Press with a fork. Bake at 350° for 8 to 10 minutes. You can roll in sesame seed or nuts, brown sugar or white sugar before baking.
Slowly brown ground beef with onion and garlic. Add remaining ingredients and simmer 10 minutes. This sauce freezes well.
Fry meat, then add soup stock or water, 1 tablespoon of the soy sauce and vegetables. Cook for 10 minutes. Make paste of remaining soy sauce, molasses and flour. Add to mixture in skillet; stir. Cook 5 minutes longer. Serve with rice or chow mein noodles.
Cook ground beef and drain. Add pkg. chili seasoning to drained ground beef. In large saucepan, saute onions with can of Rotel tomatoes. Add ground beef, beans with the juice, tabasco chili mix and bay leaf. Let simmer at least 1 hour on medium heat.
Boil macaroni until tender. Crush tomatoes in juice and pour over noodles in baking dish. Add cheese. Stir and mix well. Bake, covered, at 350° for 30 minutes.
Dissolve jello in 2 cups boiling water. Measure juice liquid; add water to make 1 1/2 cups. Mix in. Put in refrigerator until jiggly. Beat jello. Add pineapple and oranges. Add whipped cream. Mold.
Peel tomatoes and cut in large pieces. Add remaining ingredients. Refrigerate several hours; remove garlic. Makes 4 servings.
First Layer: Mix together flour, oleo and nuts. Press into bottom of a 9 x 12-inch baking dish. Bake at 350° for 25 minutes. Let cool.
Prepare rice as package directs. Chop onion, mushrooms, green pepper, cheese and margarine and mix with evaporated milk. Mix all together and cover and bake for 30 minutes at 350°. Take cover off and brown.
Separate crescent rolls into triangles. Mix tomato sauce, chicken, and cheese. Spoon this mixture on to wide end of each crescent triangle. Fold pointed end over filling and pinch seams to seal. Brush with beaten egg. Bake at 375 degrees for 15 minutes. Serve and enjoy!
Beat the eggs until light, then add the sugar and beat until thick. Add the milk. Mix dry ingredients and toss the nuts and fruit in, combine liquids. If needed, add 1 or 2 spoons of milk to soften. Oil a large bread pan or two small ones. Bake at 350° for 50 to 60 minutes. Small pans may take 10 minutes less.
Skin and cut up chicken into serving pieces. In Dutch oven, combine chicken, water, broth, celery, onion, green pepper, garlic, parsley, thyme, Worcestershire sauce, hot pepper sauce, tomatoes, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Remove chicken. Add frozen vegetables and cook another 30 minutes. Return chicken to pot. Let simmer a few minutes longer. Serve hot with corn muffins or hot biscuits. Serves 6 to 8.
Wash raisins in hot water and drain. Cream sugar and shortening. Add beaten eggs and milk. Combine with oatmeal and raisins; mix well. Add flour sifted with soda, salt and cinnamon. Beat well. Drop by spoonfuls on greased cookie sheet. Bake 12 minutes in 350° oven.
Cook rice, using package directions; cool. Add remaining ingredients, except Cornish hens. Toss lightly to mix. Salt inside of Cornish hens and stuff with rice mixture. Roast at 375° for 1 1/2 hours (roast loosely covered for 30 minutes, then 60 minutes, uncovered) or until done. If desired, occasionally baste with melted butter or glaze the last hour.
Brown round steak with next 5 ingredients. Simmer 1 hour. Add green pepper strips over top. Cook 10 minutes, covered. Mix cornstarch and soy sauce well; add to steak. Stir well. Serve over rice.
In large bowl, mix well flour, sugar and salt with fork; add shortening. Mix well until crumbly. In small bowl, mix water, vinegar and egg; beat. Add to flour mixture, stirring until moistened. Divide dough into 5 sections. Shape each into flat circle. Wrap each in plastic wrap or waxed paper. Chill for 30 minutes. Lightly flour each side of patty, then roll out on lightly floured surface. For baked pie shell, place in pie plate; prick bottom and sides. Bake in preheated 450° oven for 10 to 15 minutes. Makes 5 (9-inch) shells.
Boil and debone chicken (save stock). Boil vermicelli in broth; drain. Saute bell peppers and onion in butter. In a large bowl, mix vermicelli, peas and mushrooms. Add Ro-Tel tomatoes, Worcestershire sauce and salt and pepper to taste. Mix in the chicken and Velveeta cheese (cut into small pieces). Mix together and bake in casserole dish at 350° for 30 minutes. Makes a lot.
Place tuna, soup, celery, onions, salt, water and part of the noodles in casserole dish and cover. Put in oven and cook for 25 minutes at 350°. Sprinkle remaining 1/2 can of noodles over the top before serving.
Cook chicken breast; cool and chop fine. Add remaining ingredients to chicken breasts and mix well.
Preheat oven to 325°. In a Bundt pan, melt butter in oven. Remove rolls from container, but do not unroll. Place in Bundt pan. Pinch edges together well, forming a circle of dough. Bake for 30 minutes until golden.
Grease a 9-inch pan, 4 to 5 inches deep. Pour into pan first the nuts. Over top of nuts place cherries, pineapple and cake mix. Next slice margarine over cake. Do not mix or stir. Bake at 350° for 1 hour. Spoon out or dump onto a flat surface.
Combine all ingredients by hand. Stir until well mixed. Pour into a 9 x 13-inch greased and floured pan. Frost with your favorite frosting.
In a large skillet, brown meat on medium-high heat. Drain fat. Add seasoning mix to the meat. Stir in water, beans and tomato sauce. Bring to boil. Reduce heat to low, cover and simmer 10 minutes, stirring occasionally. Stir in corn. Return to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Stir. Serve with shredded cheese and/or sour cream. Makes 6 to 8 servings.
Mix all ingredients (batter should be thin but should stick to fillets). Batter should be a little thinner than pancake batter. Add more beer, if needed. Soak fillets in batter approximately 15 minutes. Fry in hot oil. Oil is hot enough if a drop of batter comes to the top of the oil right away.
Melt cream cheese in saucepan. When melted, add sour cream and beat thoroughly. Slowly add eggs, sugar, vanilla and heavy cream. Beat very thoroughly (several minutes).
Finely chop broccoli and onion (food processor is a great help and timesaver too). Saute in butter until tender. Stir in milk and soup. Cook mixture until thoroughly heated. Add Velveeta and stir until melted. Ready to serve.
Mix the Pace picante sauce and 1 can of tomatoes in a bow. Chop the onions and cilantro and add the picante sauce. Add cheddar cheese and garlic and mix once again. Then refrigerate for at least 1 hour.
Cream the shortening with brown sugar until fluffy in a large bowl. Beat in eggs and vanilla. Sift dry ingredients together. Add to batter alternately with milk, beating well after each addition. Fold in candied fruits and walnuts. Pour into a well-greased 8-cup mold. Cover mold with foil or double thickness of waxed paper. Fold foil down tightly or fasten with string to hold tightly if waxed paper is used. Place on rack or trivet in large pan; pour in boiling water to 1/2 the depth of pudding mold. Cover large pan tightly and steam for 2 1/2 hours or until long, thin skewer inserted in center of pudding comes out clean. Add more boiling water during steaming as needed. Cool for 5 minutes, then unmold on serving plate. Spoon 1/2 cup Orange Crystal Sauce over top. Garnish with holly and green and red candied cherries, plus a walnut half, threaded on wooden pick, if desired. Cut in wedges and serve with additional Orange Crystal Sauce.
Mix together well. Squeeze into little balls size of marbles. (Can be frozen.) Put on baking sheet in 375° to 400° oven. Turn once to bake evenly (not more than 30 minutes). Serve hot. May be served with a toothpick or not. Makes about 77 balls.
Cream butter and sugar. Add eggs, beating one in at a time. Add milk and vanilla mixed together. Mix in sifted flour and mix well. Pour into four greased and floured cake pans and bake in moderate 350° oven until done. (For thinner layers put less mixture in the pans. I get 6 to 7 thin layers from this batter.) Frost with your favorite frosting.
Melt butter in a medium saucepan over medium heat; stir in flour until smooth. Cook and stir 1 minute more. Gradually whisk in stock and milk until smooth. Stir in remaining ingredients; cook and stir until sauce thickens and bubbles for one minute.
Wash beans, soak overnight and drain. Cover beans and all ingredients with cold water. Bring to boil, reduce heat and simmer until done. Serve over rice. Large link smoked sausage, added the last 30 minutes, gives delicious seasoning and makes a complete meal with hot fluffy rice and tossed salad. Serves 6.
Cut leftover cooked roast beef opposite the grain so you don't have long strings of meat. Put in electric frying pan and add diced onions and almost cover with water. Cook 2 to 3 hours, until it falls apart easily, adding more water if necessary. With water almost cooked out of it, add brown sugar, catsup, barbecue sauce and a little mustard. Cook another 30 minutes. Place in warmed hamburger buns.
Brown hamburger meat and onions; add pork and beans, brown sugar, catsup, barbecue sauce, salt and pepper and add bacon on top of beans and bake at 350° for about 1 hour.
Remove stems from spinach; wash leaves thoroughly and pat dry. Tear leaves into bite size pieces. Combine spinach, oranges and onion rings; toss with Tangy Orange Vinaigrette Dressing. Serve immediately to four or six people.
Grease pan. Place Tater Tots, vegetables, meats, seasonings and cheese in pan. Cover with beaten eggs. Bake at 350°.
Soak about 6-inches of bread in oyster juice. Cook meat and onions down in covered pan until grease is out (about 1 hour). Add parsley and oysters.
Toss. Bake at 250° for 30 minutes. This is good with soup or as an appetizer.
Cream butter, sugar and vanilla together. Add eggs and beat. Mix dry ingredients together. Add to first mixture, 1 to 2 cups at a time (hard to stir). Can add up to a 5th cup of flour as needed. Chill 20 to 30 minutes. Roll out and cut. Bake 8 to 10 minutes at 325°. Do not overbake.
Prepare brownies according to directions. Cool completely. Whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water. Add to pudding mixture, mixing well. Fold in whipped topping. Cut brownies into squares. Chop Heath bars. Layer 1/3 of the brownies on bottom of bowl. Top with 1/3 of the pudding mixture and then top with 1/3 of chopped Heath bars. Repeat layers 2 more times. Chill 30 minutes before serving. Garnish with Cool Whip and grated chocolate, if desired.
Cook macaroni and drain. Blend milk, egg and salt; mix with macaroni and spread evenly on cookie sheet. Spread spaghetti sauce evenly on top of macaroni. Top with pepperoni, peppers, tomatoes, onions, mushrooms and seasonings. Cover with Mozzarella cheese. Bake at 350° for 1/2 hour, until macaroni is hot and set. Let stand 5 minutes.
Mix 2 tablespoons sugar and cinnamon to roll dough balls in. Heat oven to 400°. Mix shortening, 1 1/2 cups sugar and eggs thoroughly. Blend flour, cream of tartar, soda and salt; stir in. Add vanilla. Shape dough in 1-inch balls. Roll in mixture of sugar and cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes.
To make caramel, cook sugar on low heat until brown and thick, then cool. Break eggs without making foam. Mix 2 cans of milk with one can water and add eggs without mixing. Add vanilla and salt. Strain over caramel pot. Cook in double boiler for 1 hour.
Cut sausage into small pieces and brown in skillet on stove. Place rice, browned sausage and all other ingredients in rice cooker. Cook until cooker turns off, about 30 minutes. Yields 8 servings.
Combine boiling water, shortening, sugar and salt. Cool to lukewarm and add yeast, softened in lukewarm water. Mix to smooth batter with 1 cup flour. Stir in potatoes and eggs. Let rise 2 hours or until light and bubbly. Add remaining flour to make soft dough.
In small mixing bowl, mix the corn meal, salt and soda. In large mixing bowl, combine remaining ingredients. Blend in corn meal mixture. Pour into a 12 x 7 1/2 x 2-inch baking dish (greased). Bake at 350° for 35 to 40 minutes. Serves 12.