HumbleIntelligence/food-ner-1-Million huggingface dataset:
About 1 hour before serving, in a 12-inch skillet over high heat, to 8 cups boiling water, add both packages of frozen ravioli. Heat to boiling. Reduce heat to medium-low. Cook 15 to 20 minutes until ravioli are tender, turning ravioli once so they cook evenly. Drain.
Mix as given. Bake at 325° for 1 hour in 2 loaf pans.
Mix all ingredients together. Bake in Bundt pan for one hour at 350°.
Slice cucumbers. Add salt and stir. Let stand 1 hour and drain (do not rinse). Stir in onion and green pepper. Combine sugar, vinegar and celery seed. Heat until comes to a boil. Remove from heat and cool. Pour over cucumber mixture and stir. Put in gallon container and refrigerate.
Mix and bake cake according to directions. While still hot, poke holes all over cake. Spoon cream of coconut over cake. Spread Cool Whip over cake and sprinkle with coconut. Store in refrigerator.
Five minutes before cake is done, bring to a boil the first 3 ingredients. Add confectioners sugar. Beat well and pour over cake.
Drain beets, reserving 1/2 cup liquid. Mix sugar and cornstarch in a saucepan. Blend in reserved beet liquid, vinegar and salt. Bring to a boil, stirring constantly. Reduce heat; simmer for 2 minutes. Add beets and simmer for 15 minutes longer. Stir in butter before serving.
Combine flour and sugar. Add melted margarine, eggs and vanilla. Mix by hand and add chocolate chips. Mix well. Bake for 25 to 30 minutes at 325°. (Do not overcook.)
Mix all ingredients and bake for 45 minutes at 375 degrees. Cook, slice, and serve.
Fry bacon; when almost done, add onion. Crumble bacon. Add brown sugar; stir until all the sugar is melted. Add beans (drain off any juice). Add remaining ingredients; stir until well blended. Cook in crock-pot on slow until desired thickness.
In oblong 9 x 13-inch pan or long serving dish, layer ingredients as follows:
Mix all ingredients together well. Shape into ball and refrigerate for a while until a little firm. Roll ball in chopped pecans. Serve with crackers.
Mix all ingredients together. Add a little milk if necessary. Place in baking dish and bake for 30 minutes at 300°.
Peel turnips to white meat. Cut into slices, similar to French fries. Rinse in cold water. Mix egg and milk. Roll turnip slices lightly in flour; dip in egg and milk mixture and in flour seasoned with Lawry's Seasoning. Fry in deep fryer at 300 to 350° until golden. Serve with cocktail sauce.
Grease an 8-inch square pan. In medium saucepan, combine butter, evaporated milk, sugar and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly. Then remove from heat. Stir in vanilla, morsels, marshmallows and nuts. Stir vigorously for 1 minute or until marshmallows are completely melted. Pour into pan. Let it cool, then cut it into squares.
Put together in order given. Pans must be greased and floured. Fill 2/3 full. Makes 4 medium loaves at 350° for 1 hour, 2 large loaves at 350° for 1 1/2 hours or 5 small loaves at 350° for 45 minutes. Serve warm with butter or cream cheese. Ummm!
Layer all ingredients in the following order: beans sprinkled with chili powder, avocados mashed with lemon juice, sour cream, scallions, taco sauce, olives and cheese. Refrigerate covered. Best to make day before party. Serve with large taco chips.
Preheat chicken fryer and saute meat until browned. Add salt, flavor crystals, caraway seed, mushrooms, onion and garlic. Cook for 3 minutes. Add Burgundy, bourbon, tomatoes and bouillon cubes and simmer for 25 minutes or until meat is tender. Serve with hot rice or whipped potatoes. Serves 4 to 6.
Prepare vegetables and put into large container. Combine oil, vinegar, salt, pepper, garlic powder and sugar; blend well. Pour over vegetable mixture. Marinate overnight, turning periodically.
Spread onions over top of meat. Make a sauce with the rest of the ingredients except potatoes and mushrooms and pour over meat. Bake at 350° for 3 to 4 hours, then 1 hour before serving add potatoes and mushrooms.
Set out bowls of Monterey Jack cheese, green chilies, avocado slices, salsa and a saucepan of chopped chicken or turkey sauteed with a little chopped onion.
Prepare chicken by removing all the visible fat, wing tips and tail. Wash thoroughly and dry well. Spray with oil inside and out. Sprinkle garlic powder over outside and in the inside. Put chicken in a small roaster, uncovered. Roast at 400° for 30 minutes to brown. Blend both soups together; then add milk. When chicken is brown, put soups over and around chicken. Add mushrooms and bake with cover on for 1 hour at 350°.
Mash about 2 cups raspberries to measure 1 cup; place in a saucepan. Add sugar, cornstarch and water. Bring to a boil, stirring constantly; cook and stir 2 minutes longer. Strain to remove berry seeds if desired. Cool to room temperature, about 20 minutes. Meanwhile, for filling, beat cream cheese, whipped topping and confectioners sugar in a mixing bowl. Spread in bottom of crust. Top with remaining raspberries. Pour cooled raspberry sauce over top. Refrigerate until set, about 3 hours. Store in refrigerator.
Into 12 ounce Tom Collins glass, put juice of lime, powdered sugar and carbonated water (lemon-lime soda is okay). Fill glass with shaved ice and stir thoroughly with swizzle stick. Then add bitters and dry gin. Fill with carbonated water (soda) and serve with swizzle stick in glass. The individual is to do the final stirring.
Soften cream cheese to room temperature. Mix with all other ingredients, except nuts. Place in freezer for about 20 minutes to firm up. Form into ball and roll in nuts.
Cook noodles until tender. Brown ground beef and onion and drain. Stir in tomato sauce and spaghetti mix with meat until thick. Drain noodles. Combine cream cheese and milk in a saucepan until smooth. Stir in noodles and garlic. Pour in 9-inch dish. Spread meat mixture over. Top with cheese halfway through baking. Bake at 350° for 20 minutes.
Brown the lamb chop. Saute all vegetables in the drippings. Place all ingredients in large pot. Cover with water. Bring to a slow boil. Cook until beans are soft, replenishing water as needed. Should take 1 1/2 to 2 hours. Serve over rice. Add salt and pepper to taste. Feeds 8 to 10.
Add in order given. Bake in two 9 inch unbaked pie shells. Bake at 450° for 15 minutes then lower heat to 350°. Bake until toothpick inserted in center comes out clean.
Combine all ingredients in a stainless steel saucepan or crock-pot. Bring to a boil. Reduce to low with lid off and allow to simmer. House will be filled with a wonderful aroma.
Put meat, onion and garlic powder (clove) in a skillet and brown. Add all other ingredients, except rice, and simmer 30 minutes. Add rice. Pour into crock-pot and cook on low for about 1 to 2 hours.
Grease and flour two 9-inch layer pans. Mix first 4 ingredients; set aside.
Melt brown sugar, flour and butter together in iron skillet or heavy pan. Add hot milk and let boil. Stir in 3 beaten egg yolks and cook until thick. Take off heat and add vanilla and let cool.
Heat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. In large bowl, beat eggs until thick. Beat in sugar. Mix together butter, flour, cocoa, vanilla, coconut and nuts, then add to egg and sugar mixture. Stir well with spoon. Pour into pan. Bake for 30 minutes. Remove immediately and spread with Marshmallow Creme.
Cream the shortening, butter, Crisco and butter and add sugar slowly. Add yolks, then whites, milk and flour. Add flavoring. Bake at 350° for 1 hour.
Mix all ingredients; spread in ungreased loaf pan, 9 x 5 x 3-inch. Bake at 350° for 1 to 1 1/2 hours.
You also need a 9-inch pie pan, greased on bottom but not on sides. Dust pan with flour. Tap out excess.
Salt and fry pork chops until browned evenly. Place rice in a 9 x 13-inch baking dish. Place chops on top of rice. Pour chicken broth and 1 can water over rice. Slice onion and orange. Place a slice of each on each pork chop. Cover with foil and bake 40 minutes at 400°. Mix can of soup with 2 cups water. Add flour and make gravy. Pour over pork chops and serve.
Rinse fish with cold water. Pat dry. Mix bread crumbs, Parmesan cheese and thyme (optional). Spray baking pan. Soak fish in milk for 15 to 30 minutes before baking. Dip in crumb mixture. Place on baking sheet. Drizzle with melted butter or margarine. Bake at 450° for 15 minutes.
Open, drain and rinse canned chickpeas. Mash in food processor or blender. Add mashed garlic, salt and tahini paste. Blend until smooth. Add juice of 2 lemons and mix. If consistency is too thick to spread, add 1 tablespoon water. Serve in a flat dish.
Mix yogurt with cream cheese until smooth. Add Marshmallow Creme and mix until thoroughly blended. May be served immediately or store overnight. Serve with fresh, whole strawberries, preferably with stems on.
Mix flour, salt, egg yolks and milk. Bring to boil. Add vanilla, coconut and butter. Put in baked pie shell. Beat egg whites for topping. Cornstarch can be substituted for flour.
Add sugar, cocoa, margarine and milk together. On medium heat let come to a boil and boil 2 minutes. Take off heat. As soon as mixture is removed from heat, add peanut butter and vanilla. Mix until peanut butter is melted. Add oatmeal and mix well. Fold in pecans. Drop in desired size on wax paper. Let cool completely before removing from paper.
Beat eggs. Blend sugar and flour; add eggs and remaining ingredients. Pour into pastry shell. Bake at 350° for 30 to 40 minutes or until coconut is browned and pie is firm. Depending on the depth of your pastry pan, there is enough for 2 pastry pans.
Heat applesauce; add Jell-O and mix until melted. Stir in frozen raspberries and chill until gone.
Heat oven to 375°. Prick sweet potatoes with fork to allow steam to escape. Bake for 35 to 45 minutes or until fork-tender. Cut thin lengthwise slice from top of each sweet potato; scoop out inside leaving a thin shell. Set shells aside. In a large mixer bowl, place hot sweet potato and remaining ingredients except apple, chopped pecans and pecan halves. Beat at medium speed, scraping bowl often, until well mixed and no lumps remain (2 to 3 minutes). By hand, stir in apple and chopped pecans. Place shells on 15 x 10 x 1-inch baking pan; fill shells with sweet potato mixture. If desired, garnish each sweet potato with pecan halves. Bake for 15 to 20 minutes or until heated through.
Prepare pudding mix according to directions on box. Add broken up Heath candy bars. Fold in thawed Cool Whip. Keep refrigerated until serving time and refrigerate any leftovers (in case there are any).
Beat white of eggs and mix all together. Bake in an 8-inch pie pan.
Cube the bread; fry the sausage. Drain. Grate the cheese. Mix all ingredients together in a 9 x 12-inch dish. Refrigerate overnight. Bake at 350° for 30 to 45 minutes until golden brown. Cut in squares and serve.
Fry bacon until crisp. Add onions and saute until soft. Add butter, flour and milk. Cook until hot, but do not boil. Add corn, seasonings and cook until slightly thickened. Add cream and heat until smooth. Serves 6.
Saute onion in oil until transparent. Add the rice, tomato sauce, spinach and parsley; stir well. Add the water, salt and pepper and bring to boil. Reduce heat; cover and simmer until rice is cooked. Before serving, add the juice of half a lemon.
Mix celery soup, milk, Cheez Whiz, pepper and salt. Pour over cooked cabbage. Mix bread crumbs and butter. Sprinkle on top. Bake at 350° for 15 minutes.
Combine all ingredients in a large bowl. Put in large buttered casserole dish. Sprinkle top with paprika. Bake at 300° for 1 1/2 hours.
Trim fat from pork chops and lightly brown in oil. Remove from pan. Mix soup with drippings in pan and add cheese. Simmer until cheese is melted. Place sliced potatoes in large oiled casserole and season with salt, pepper and onion. Place chops on top of potatoes, cover with cheese sauce. Bake at 325° for 1 hour 15 minutes. Turn chops once.
Into large mixing bowl, sift together flour, cocoa, sugar, baking soda, baking powder and salt. In medium bowl, stir together milk, prunes, vanilla, egg whites or egg substitute and Cappuccino or coffee. Pour moist ingredients into dry, blending well. Spray 2 (9-inch) round baking pans with nonstick spray. Divide batter equally between pans. Bake in a preheated 350° oven for 30 to 35 minutes or until center tests done with wooden pick. Let cakes cool in pans 10 minutes. Invert onto wire rack; cool. Use favorite fruit preserve between layers. Dust with confectioners sugar. Yield: 12 servings.
Brown pork chops in skillet. Place in the bottom of oblong 2-quart baking dish. Cover with rice and also include V-8 tomato juice. Sprinkle with chopped bell pepper. Bake covered with foil at 350° for 1 hour.
Brown hamburger and drain. Add taco mix as directed on package; let cool completely. Just before serving, add remaining ingredients and serve.
Wipe meat with paper towel. Over medium heat, brown meat in oil and butter all over, about 25 minutes. While browning, towards the end, add onion (roast and push to the side). Add all spices and salt; stir for about 1/2 minute. Then add liquid; bring to a boil. Reduce to simmer 2 1/2 to 3 hours, covered; turn occasionally. Do this roast on top of stove.
Blend together cream cheese and milk. Add vanilla and lemon juice. After mixing together, pour into pie shell and chill. Top with pie filling before serving.
Mix all together. Pour in greased casserole dish. Top with 1/2 cheese. Bake at 350° for 45 to 60 minutes or until golden brown.
Preheat oven to 350°. Butter bottom and sides of a spring-form pan. Combine cracker crumbs, 3 tablespoons sugar and 1/4 teaspoon cinnamon. Add butter and mix with fingers. Press into pan and set aside. Combine zest of lemon, cream cheese and sugar. Whip until smooth and creamy. Add eggs and mix until creamy and well blended. Pour into crust and bake for 45 minutes. Remove from oven. Cool 20 minutes. Mix 1/4 teaspoon cinnamon, vanilla, 2 tablespoons sugar and sour cream. Spread on top of cake. Bake 10 minutes, then cool. Chill well. This can be served plain or with a fruit topping.
Cream shortening and sugar. Dissolve yeast in warm water. Alternate flour and yeast water to creamed mixture until dough is stiff. Let rise about 2 hours or until double. Transfer dough to floured board. Knead for 3 minutes. Roll out dough to 1/2-inch thick. Cut with biscuit cutter; put small amount of margarine on roll and fold over. Let rise 1 hour. Bake for 20 minutes at 350°.
Crumble sausage into skillet and cook over medium heat until done, stirring occasionally. Drain on paper towels. Cut bread into 3/4-inch cubes. Place in 9 x 13 x 2-inch baking pan. Sprinkle sausage over bread. Combine remaining ingredients and pour over mixture in pan. Chill overnight or at least 6 hours in refrigerator. Bake in 350° oven about 45 minutes. Serves 6.
Cream butter, sugar and eggs and beat. Add flour with soda and buttermilk flavoring, then bananas and nuts and beat well and bake. Grease and flour two 8 or 9-inch pans or one 9 x 13-inch pan. Bake at 350° until done.
Cream butter and 1 cup sugar. Add beaten eggs. Blend in cocoa and vanilla flavoring. Add flour and nuts. Mix well. Pour in greased 8 x 8 x 2-inch pan. Bake at 325° for 35 minutes. Cool and frost.
Saute onions in butter. Add flour, salt, pepper and curry powder. Drain mushrooms (save liquid); add water to make 1/2 cup. Stir into flour mixture. Blend in milk. Add mushrooms. Cook and stir until sauce thickens. Arrange broccoli and chicken in bottom of 9 x 13 inch dish. Pour sauce over top. Sprinkle on grated cheese. Bake 20 minutes at 375° until bubbly at edges. Cool 15 minutes. Serves 6.
Combine tuna, peas, cheese, celery, crumbs, onion, seasonings and 1 cup of mayonnaise; mix well. Spoon into 10 x 6-inch baking dish.
Mix well and bake 1 hour at 350°. Spray pan. Use 2-quart dish.
Mix all ingredients; form into small meatballs. Brown meatballs lightly. Cover. Cook over low heat for about 5 minutes. Drain excess fat.
Cut the upper jawbone of the moose just below the eyes. Put in a large kettle of scalding water and boil it for 45 minutes. Remove it and plunge it into cold water to cool. Pick the hairs from the nose as you would feathers from a duck (the boiling loosens them) and wash the nose thoroughly.
Bring first 2 ingredients to a boil. Add remaining ingredients. Bake at 350° for 20 minutes; cool before frosting.
Cook egg noodles as directed on package. In a 1 1/2-quart micro-proof dish, add ham, onion, tarragon and butter. Cook, covered, on High for 3 minutes. Add soup, noodles, green beans and water. Cook, covered, on High 5 minutes. Top with bread crumbs. Cover and let stand 3 minutes before serving.
Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 cup cheese and 1/2 can onions. Place in 8 x 12-inch baking dish. Bake, covered, at 375° for 20 minutes.
Place bacon in a large heavy cast-iron pot and cook 5 minutes, stirring occasionally. Remove bacon; drain. Remove two tablespoons fat and add flour to make a roux, stirring until light brown. Reserve. To pot drippings, add onion, celery, peppers and garlic. Stir, cooking until vegetables are just limp. Add chicken. Mix well; cover and cook for 25 minutes over low to moderate heat. Add pepper flakes, bay leaves, thyme and salt. Drain canned tomatoes, reserving liquid, and chop up. Add with liquid to chicken. Bring to a boil; add the roux and stir well. Reduce heat. Add fish, shrimp, okra, crab meat and chicken broth. Bring to a boil; cover. Reduce heat and simmer for 20 minutes. Adjust seasoning if necessary. Crumble reserved bacon and sprinkle over top.
Put meat and vegetables in roaster or Dutch oven. Salt and pepper to taste. Sprinkle with tapioca. Stir. Add soup and water. Cover and bake 5 hours at 275°.
Sift together flour, baking powder and salt; set aside. Add brown sugar and sugar gradually to butter; cream thoroughly. Blend eggs; beat well after each and add vanilla. Beat until fluffy. Add dry ingredients alternately with milk; begin and end with dry ingredients. Blend well after each addition.
Boil whole potatoes in skins in the shrimp and crab boil mix until tender. Cool. If you used white potatoes, peel. If you used new potatoes, you can leave skins on. Slice in 1/4-inch slices. Layer in casserole dish. Pour melted butter over each layer and sprinkle each layer with lemon and pepper seasoning. Crumble fried bacon over top. Bake at 350° until very lightly browned, about 20 minutes.
Peel and quarter apples; cut biscuits in half. Wrap each piece of apple in biscuit. Place each piece of covered apple in 13 x 9-inch pan. Boil water and add sugar. Stir. Add melted margarine. Sprinkle pie spice on wrapped apples. Pour hot liquid over apples. Bake until golden brown; 20 to 25 minutes at 350°.
Halve and core pears (don't peel; personally I just use canned pears). Spoon pecans into center of pears. In small saucepan, combine corn syrup, brown sugar, butter, water and salt and dissolve. Spoon over pears. Bake at 350° for 30 to 40 minutes. Baste frequently with syrup in bottom of dish. Serve with whipped cream. Serves 6.
Cream butter and sugar. Add boiling water and let cool. Add egg. Dissolve yeast in cold water; add to mixture. Mix salt with flour and add. Mix, cover and refrigerate overnight or longer. Divide dough into 2 balls. Roll into circle 1/4-inch thick and 12-inch in diameter. Cut into 16 pre-shaped pieces. Roll up, beginning at round edge. Place on pan with point underneath. Let rise in warm place 1 1/2 to 2 hours. Bake at 400° for 15 to 20 minutes. Makes 32 rolls.
Melt all ingredients in microwave oven until thick. Check and stir after each minute cooked.
Mix ingredients; spoon onto cookie sheet. Flatten with fork. Bake at 375° for 10 to 15 minutes. Makes 45 to 50 cookies.
Brown sausage and drain. Set aside. Grate cheese and set aside. Mix ice water and Bisquick with fork. Pour sausage and cheese into Bisquick and mix together. Form into small balls and bake on greased sheet at 400° for 15 minutes.
In small bowl, beat together the egg and milk; set aside. Combine cornflake crumbs and next four ingredients. Dip chicken into egg mixture; roll in crumb mixture.
Mix all ingredients together. Drop by teaspoonfuls on cookie sheet. Bake at 375° for 8 to 10 minutes.
Brown meat; drain off fat. Add Miracle Whip, sauce and cooked pasta. Simmer 10 minutes. Top with cheese.
Put pork and beans in pan. Put in sugar and onions; stir well. Then put sliced bacon on top of the beans and bake in a preheated oven at 350° or 400° for 30 minutes to 1 hour.
Cream shortening; gradually add sugar, beating well. Add eggs; beat well. Stir in pumpkin and water. Combine flour with baking powder, soda, salt, cinnamon and cloves. Sift once, then add to creamed mixture, blending well.
Cook potatoes in skin. Cool, peel and shred. Combine cheese and butter in saucepan over low heat. Stir until almost melted. Remove from heat and blend in sour cream, onion, salt and pepper. Fold gently into potatoes and pour mixture in a greased 2-quart casserole. Bake at 350° for 30 to 35 minutes. Serves 6.
Cut the elephant into bite size pieces; this should take about 6 months. Add enough brown gravy to cover. Cook over kerosene fire for about 4 weeks at 465°. Makes 3,800 servings.
Cream together the eggs and sour cream. Add sugar, flour, salt and baking soda. Bring to a boil the margarine, water and cocoa. Add to flour mixture. Mix well. Bake at 350° for 25 minutes in an 11 x 17 x 1-inch pan.
Preheat oven to 375°. Mix potatoes, cream of mushroom soup, sour cream and cheese together. Bake in oven for 45 minutes at 375°.
Peel and slice 10 carrots. Cook 10 minutes. Break cauliflower into small florets. Cook about 6 minutes.
In a large kettle, brown onions and celery. Put in other ingredients. Mix well. In a bowl, mix together 2 cups corn flakes and 1/4 cup melted butter. Spread on top. Bake at 350° until hot in center and meat is done.
Saute mushrooms and onion in butter or margarine. Add flour and milk to make sauce. Cook slowly until slightly thickened. Add cayenne pepper and fresh parsley.
Mix together in order as given. Grease 9 x 5-inch loaf pan and smaller pan. Put 2/3 of batter in 9 x 5-inch pan and remaining in smaller pan. Bake at 350° for 1 hour.
Melt butter in pan. Add pudding and milk; bring to boil for 2 minutes. Stir in powdered sugar. Pour contents into an 8 x 8-inch pan to cool.
Mix soup, milk and 1/2 cup of cheese over medium heat until cheese is melted. Mix chicken and onion, 1/4 cup of cheese and enough of soup mixture to moisten. Roll up chicken mixture in crescent rolls.
Saute seasonings in butter until tender. Saute crawfish until tender. Add onions and soup. Add bread, rice and water. Place in casserole dish and sprinkle bread crumbs on top. Bake at 375° for 30 minutes.
Chill pie shell. Cook and drain the bacon. Combine bacon, cheese and drained corn and spread evenly over the bottom of the pie shell. In a medium bowl, beat the eggs with the evaporated milk, salt and pepper to create a custard. Pour custard over the bacon-cheese-corn mixture. Dot top with bits of butter. Bake on bottom shelf of the oven at 400° for 35 to 40 minutes. You do not need to preheat oven. Let quiche cool 5 minutes before serving. Serves 6.
Sift dry ingredients. Beat egg well, in a bowl. Add milk and melted shortening. Pour liquid over dry ingredients. Stir just enough to mix. Pour into greased rings and bake at 400° for 15 minutes.
Fry meat. Mix everything together. Add water to cover the mixture. Bring to a boil and serve.
Pour over crescent rolls. Top with 1 cup crushed pecans or walnuts for next layer. Bake at 350° for 12 minutes. Immediately after removing from the oven, sprinkle 6 oz package of chocolate chips over the mixture. When they melt (3-4 minutes) spread with spatula all over. Slice into squares when cooled.
Cream butter and sugar; add eggs. Add remaining ingredients and beat well together. Pour into unbaked pie shell. Bake 12 minutes at 400°; lower temperature to 300° and bake 20 more minutes.
In skillet, brown beef, drain any fat, stir in beans, salsa, veggies. Heat till veggies wilt but still crisp. Spoon about 1/2 c mixture down center of each tortilla, add about 2 Tbsp cheese. Fold tortilla around filling. Serve with additional salsa and cheese.