HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate in double boiler. Mix Cap'n Crunch cereal, Rice Krispies cereal, marshmallows and pecans in another bowl. Add chocolate to cereal mixture. Stir. Drop by spoonfuls on wax paper. Let set until firm.
Line large flat 2 to 3-quart casserole with dried beef. Place in oven to dry out beef. Roll each chicken breast and wrap with slice of bacon. Place chicken on top of beef. Combine soup and sour cream, pour over chicken. Sprinkle with paprika. Cover casserole with foil and bake 3 hours in 300° oven. Remove foil for at least 1/2 hour to brown. Don't add any salt.
First Layer: Put 1/2 of bread crumbs in a 9 x 9-inch pan.
Cook macaroni according to package directions. Brown sausage in frying pan and drain. Slice cheese and cut up tomatoes. Combine cooked macaroni, browned sausage, chopped tomatoes and cheese slices in covered casserole dish. Place in 350° oven for 15 to 20 minutes, or until heated through and cheese is melted.
Brown and drain all meats. Brown onions and peppers. Add all ingredients and cook slow.
Mix peanuts, sugar, corn syrup and salt in a microwave dish. Cook on High for 4 minutes. Stop and stir. Cook for 3 more minutes. Add vanilla and butter. Cook for 1 more minute. Add soda and stir gently. Pour quickly onto greased cookie sheet and allow to cool. When cool, break into pieces.
Melt margarine and pour into casserole dish. Mix flour, sugar, soda and milk. Pour into melted margarine, but do not stir. Add fruit on top, but do not stir. Bake at 350° for 30 minutes, or until golden brown.
In blender container, combine milk, Choco-bake and vanilla. Process at high speed until smooth, about 15 seconds. Add ice cream, blend until smooth. Serve immediately.
Spread Jack cheese and half of Cheddar cheese evenly over bottom of partially baked pie crust. Put diced chilies over cheese. Combine half and half, eggs, salt and cumin. Pour carefully into pie crust. Top with rest of Cheddar cheese. Bake in 325° oven for 40 minutes. Shake gently to test for doneness. Serves 6.
Cook hamburger and onions in pan. Boil noodles according to package directions. Drain and cool. Using a 9 x 13-inch cake pan, layer ingredients in this order: noodles, hamburger, sauce, cottage cheese, noodles, hamburger, sauce, mushrooms, Mozzarella cheese, noodles, hamburger, sauce, Cheddar cheese and noodles. Bake at 350° for 30 to 40 minutes. Cover with aluminum foil before baking.
Blend together Crisco, sugar, salt, vanilla and eggs. Beat well. Stir in cocoa. Add flour and nuts. Bake at 350° for 25 to 30 minutes. Cut in squares when cool. Ice lightly with confectioners sugar mixed with cream to make a thin paste.
Sift together flour, baking powder and salt. Add shortening and mix in thoroughly with a fork. Add liquid to make soft dough.
Mix together all ingredients and roll into balls. Place in a 13 x 9 inch baking dish. Cover with sauce and bake at 350 degrees for one hour.
Pour 1/2 of corn meal mixture into heated and greased 10-inch iron skillet (or may use 8 x 12-inch Pyrex baking dish, buttered). Then put browned hamburger, onions, banana pepper and cheese (in this order) and pour the rest of the corn meal mixture over this.
Boil potatoes in skins; peel and mash. Combine sweet potatoes, sugar, milk, coconut, eggs, vanilla and 1/4 stick margarine. Put into a casserole dish.
Rinse and drain blueberries. Make a smooth paste of water, flour and salt. Boil 1 cup of blueberries with the sugar and water. Add the flour paste. Stir until it thickens. Remove from stove and cool. When cool, add the remaining blueberries. Put into baked pie shell. Refrigerate. When cold, garnish with sweetened whipped cream or whipped topping. Serves 8.
Preheat oven to 350°. In small saucepan, melt 1 cup margarine. Stir in 1/4 cup cocoa, then water. Bring to boil; remove from heat. In large mixer bowl, combine flour, brown sugar, baking soda and salt. Add cocoa mixture; beat well. Stir in 1/3 cup Eagle Brand milk, eggs and vanilla. Pour into a greased sheet pan. Bake for 15 minutes, or until cake springs back when lightly touched. In small saucepan, melt remaining 1/4 cup margarine. Stir in remaining 1/4 cup cocoa and Eagle Brand. Stir in confectioners sugar and nuts. Spread on warm cake.
Cream the sugar and eggs. Add melted butter. Add rest of ingredients, vinegar last. Bake at 350° for 40 minutes. Use 2 non-deep pie shells.
Combine dry ingredients together in large mixing bowl. Stir in currants. Combine eggs, 1 3/4 cups buttermilk and butter. Add to dry ingredients until flour is moistened. Add 1/4 cup more buttermilk if needed. Batter should be thick and with small lumps but not dry. Turn batter into 2 greased bread pans. Bake at 350° for 45 to 60 minutes. Remove from pans immediately and allow to cool thoroughly before slicing.
Prepare cornbread as directed on the box. Mix cheeses and chilies into the batter. Pour into greased pan as directed and bake at 400° for 25 minutes or until golden brown.
Place half of stuffing mix in a greased 2-quart casserole. In a saute pan, melt margarine and add celery, onion and broccoli, cooking until tender. Add chicken, rice, cheese and soup. Spread over stuffing mixture and top with remaining stuffing. Cover and bake at 325° for 40 minutes. Remove cover and bake 10 minutes more. Yields 6 to 8 servings.
Put chopped peanuts into bowl. Put chocolate pieces into skillet on low heat, stirring until all chocolate is melted. Peel bananas and cut in half. Dip bananas and roll in chocolate until covered. Roll into the peanuts. Put bananas on waxed paper and put in freezer until firm. Makes 4 servings.
Mix first three ingredients in a large baking bowl. Slice onion on top. Cover with bacon. Bake at 325° for 1 1/2 to 2 hours, uncovered. If covered, bake 30 more minutes.
In 2-cup glass measure, microwave water with tea bags at 100% power 2 minutes or until very hot. Do not boil. Let stand 5 minutes. Remove bags.
Mix all ingredients well. Make out in 2 rolls; wrap in foil. Let stand 24 hours in refrigerator in loaf pans. Bake at 350° for 1 hour.
In a skillet, cook beef over medium heat until no longer pink; drain. Stir in soup. Sprinkle 1 1/2 cups tortilla chips in a greased shallow 2 1/2-quart baking dish. Top with beef mixture, salsa and cheese. Bake uncovered at 350° for 25 to 30 minutes or until bubbly. Sprinkle with the remaining chips. Bake 3 minutes longer or until chips are lightly toasted. Yield: 6 servings.
Combine rice, black beans, parsley and tomato in a large bowl. Add dressing and lemon or lime juice; toss lightly. Arrange on a bed or lettuce. Serves 4.
Combine chocolate and butterscotch morsels and peanut butter in a large saucepan. Stir over low heat until smooth. Add corn flakes cereal. Stir until well coated.
Combine sugar and flour; mix with 1/2 gallon whole milk and beaten eggs. Cook until it forms a custard. Be sure to cook on low heat and stir to keep from scorching. If it lumps at all, strain through strainer after you have added Carnation and flavoring. Let cool and then freeze.
Heat oven to 350°. Crumble ground beef in a large bowl; mix in dry seasoning of your own choice. Add eggs, bread crumbs and tomato sauce; mix well. Cut onion into quarters and place 1 quarter in each corner of meat loaf baking pan. Add meat mixture. Bake for 1 1/2 hours. Drain grease from pan every 1/2 hour or as needed.
Use a 9 x 13 x 2-inch pan. First layer: Mix 1 package Jell-O with 2 teaspoons Knox gelatine and 1 cup hot water. Cool.
Slice potatoes in thin slices; fry until done and place in casserole dish. Shred enough cabbage to cover potatoes, then pour the soups over potatoes and cabbage. Top with your choice of meat. Cover with foil. Bake at 325° for 40 minutes. Do not remove foil until taken from oven.
Mix sour cream, mayonnaise and powdered garlic cheese salad dressing mix. Add other ingredients.
Beat well after each addition. Let rise until double in bulk. Roll out 1/4-inch thick and cut with biscuit cutter. Dip into melted oleo (1 stick) and place into tube pan. Let rise. Bake at 350° for 30 minutes.
Heat cream cheese and tomato soup until cheese melts. Mix gelatin and water; add to cheese mixture. Heat on low heat for 5 minutes. Add celery, onion and mayonnaise. Add cooked shrimp. Chill for 2 to 3 hours before serving.
Brown onion; cook with ground beef. In a large saucepan, add all ingredients except cheese and bring to a boil. Mix ground beef and onion with sauce. Layer soft shells in a long baking pan. Pour sauce and ground beef over it. Layer cheese over sauce. Repeat again. Bake for 20 minutes at 400° or until cheese is melted and lightly browned. Cool and eat.
In a large bowl, sift together the sugar, flour, salt, cocoa and baking soda. Make 3 holes in the dry ingredients. Pour oil, vanilla and vinegar in each hole. Pour water over all and stir with fork until smooth. Pour into ungreased loaf pan. Bake at 350° for 30 minutes.
Combine yams, butter and egg. Sift flour, salt and baking powder together. Blend into yam mixture. Place on a well-greased cookie sheet. Bake at 350° for 20 minutes. Yield: 8 servings.
In a 2-quart saucepan, combine cornstarch, lemon peel, cloves and salt. Stir in orange and lemon juice until smooth. Cook over high heat, stirring constantly until sauce is smooth and thick. Stir in cranberry sauce and heat thoroughly, stirring occasionally. Serve hot or cold over turkey or ham. Good for holidays.
Place yeast, 1 teaspoon sugar and 1/4 cup warm water in a small bowl. Set aside. Combine milk, 1/4 cup sugar, shortening and salt in saucepan and heat to just below a boil. Cool to lukewarm. Add 1 1/2 cups flour; stir well. Add egg and yeast; blend well. Gradually sift another 2 cups flour until batter begins to turn loose from the sides of the bowl and follow the spoon around the bowl. Turn dough out on well floured surface and knead. Place in well oiled bowl and place in warm place until it doubles in size. Turn out onto floured surface. Knead. Shape into biscuits or loaf and let rise again until double in size. Bake at desired temperature, about 350° to 400°, depending on thickness.
Preheat oven to 350°. In a 13 x 9-inch pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour condensed milk evenly over crumbs. Top with remaining ingredients in order listed. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store at room temperature.
After elephant is cleaned, add seasonings. Cook in a very large pot outdoors. Invite all the friends and relatives. Cook elephant for 4 to 5 days, or until tender. If everybody shows up, add cup up rabbit, but only as a last resort, because most people don't like "hare" in their stew.
Preheat oven to 325°. Place large cooking bag in 9 x 13-inch pan. Shake flour in bag; add tomato sauce, water, bouillon, salt and pepper in bag and mix. Add roast and mushrooms. Peel and quarter vegetables; add to bag. Turn gently over and over. Close and tie bag; make 6 slits in bag. Cook 2 to 2 1/2 hours.
Mash garlic cloves. Add salt to make a paste. Add lemon juice and oil. Add chicken and marinate for 1 hour or more. Grill chicken over low heat until done.
Cut up breasts; put in a 4 x 13-inch or larger deep dish pan. Pour soup over chicken and mix. Place slices of Swiss cheese on top to cover. Then top with stuffing. Drizzle the melted butter on top of that. Cover and bake for 1 hour at 350°.
In a 1 1/2-quart casserole, stir together cornstarch and brown sugar. Stir in cream, corn syrup and salt. Add butter. Cook, covered, on High 4 1/2 to 5 1/2 minutes, stirring after 2 minutes, until sugar is dissolved and sauce is thickened. Add vanilla and stir. Makes 1 1/2 cups.
Mash potatoes; add margarine. Add eggs, milk, cream, cinnamon and sugar. Pour into casserole dish. Put marshmallows on top; with fork, very lightly dip down in mixture until they are wet. Combine brown sugar and pecans; sprinkle on top of casserole. Put small pats of butter on top. Cook at 325° for about 1 hour. Top will be crusty. Serves 8.
Cook noodles in rapidly boiling salted water for about 8 to 10 minutes or until tender but not soft. Drain well and keep warm. Mash cottage cheese with cream cheese and sour cream. Mix this with the noodles and season with salt and pepper. Mix in lightly scallions or chives and turn the mixture into a generously buttered 2-quart baking dish. Sprinkle with Parmesan cheese; dot with butter and bake in a moderate oven at 350° for 30 minutes.
Mix together all ingredients. Pour in unbaked pie shell. Bake in 400° oven for 15 minutes. Reduce heat to 325°, and bake 45 minutes.
Trim skin and pink flesh; cut into 1-inch pieces. Dissolve salt in 1 quart water. Add rind; add more water to cover rind if needed. Let stand 6 hours. Drain, rinse and cover with water. Cook, covered, for about 20 minutes or until tender. Drain. Tie spices in cheesecloth bag. Combine spices and remaining ingredients in saucepan. Simmer 10 minutes. Add rind; simmer about 1 hour or until rind is translucent. Remove spice bag. Pack hot into sterilized jars. Screw cover tight. Substitute cucumbers for watermelon. It's good also.
Cook ingredients for 10 to 12 minutes. Dissolve one 3 ounce package of gelatin (any flavor) in hot rhubarb. Cool. Store in freezer.
Place apples and cranberries in buttered dish. Sprinkle with 3/4 cup sugar. Mix the flour, brown sugar, nuts and oats. Sprinkle dry mixture over apple cranberry mixture. Melt butter and pour over top of mixture. Bake at 350° for 1 hour.
Cut boneless loin into strips. Stir-fry with vegetable oil and onion. Stir in can of corn. Toss with taco seasoning. Roll up portions in 4 warmed tortillas and serve with salsa, rice and beans. Serves 4.
Cook and drain macaroni. Brown hamburger and onion together. Drain off any grease. Mix all the rest of the ingredients in a casserole dish and bake at 375° for 25 minutes. Very good.
Cook meat, then cool and shred. Set aside. Melt shortening in large skillet; add onions and green chilies. Cook until onions are tender. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat; stir in meat juices. Add shredded meat. Cook 5 minutes until thick. Put in tortilla shells and fry at 365° until golden brown or serve burrito style. Optional: Smother tortilla with meat sauce. Dab sour cream on top and side with shredded lettuce.
Combine all ingredients, bring to a boil. Cook 5 minutes. Remove from heat and cover saucepan. Let it stand, covered for about 15 minutes. Makes 8 servings, 3.5 point per serving.
Combine molasses and sugar; mix well. Add next 9 ingredients in order listed, mixing well. Pour batter into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Do not remove from pan; let cool completely, then spread top of gingerbread with Lemon-Cream Cheese Frosting. Cut into squares and garnish with lemon twists. Yield: 15 to 18 servings.
Heat milk and sugar to rolling boil, stirring constantly. Boil and stir 1 minute. Add chocolate, stirring until melted. Beat over heat until smooth. (If sauce has a slightly curdled appearance, beat vigorously until creamy smooth.) Remove from heat; blend in butter, vanilla and salt.
Combine flour with 1 teaspoon salt and 1/4 teaspoon pepper and pound into meat. Brown meat on both sides in hot shortening. Top with onion and cut up tomatoes. Cover and cook over low heat about 1 1/2 hours or until tender. Add green peppers and cook 15 minutes more. Skim off excess fat and thicken juices if desired.
Sift flour, baking powder, salt and sugar together. Pour over nuts and dates. Mix. Melt butter. Cool. Beat egg yolks and mix with butter. Pour over flour and nut mixture. Mix well. Beat egg whites. Fold in mixture gently. Pour in tube pan (sprayed with Pam). Bake 55 minutes at 325°.
In a medium bowl, toss the red pepper, zucchini and squash with thyme, oregano and black pepper. Drizzle 1 teaspoon of oil over vegetables and toss well. Spread vegetables in a single layer on rack. Cook vegetables 8 inches from heat until golden brown on both sides (3 to 4 minutes each side). Yields 4 servings.
For this cake, use a 10-inch spring-form pan. Preheat oven to 425°.
Mix sugar, water, cornstarch, salt and Karo. Cook until clear. Remove from stove and add dry strawberry gelatin. Mix very well. Cool and pour over fresh strawberries. Pour into a cool pie shell.
Slice strawberries and place in cooled pie shell; set aside. Combine in saucepan the water, sugar and cornstarch. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook over low heat for 2 minutes longer or until mixture is clear and thick. Remove from heat and add jello. Stir until jello is dissolved. Pour while hot evenly over strawberries. Chill until set. Top with whipped cream.
Combine bread crumbs and milk; add eggs, salt, pepper, catsup, Worcestershire sauce, onion and green pepper; mix well. Add ground beef and mix thoroughly. Pack into greased loaf pan. Bake in moderate oven at 350° for 1 hour.
Mix juices and sugar. Add fruits, milk and cream. Freeze. When firm, beat until mushy. Refreeze.
First I would take the noodles out. Then put it in the microwave. The cheese will melt down. Cook it on 12 degrees, like 6 minutes. If it's hot, I'll put it in the refrigerator to let it cool down for a little bit. I want it to be cheesy shells. Then I'll take it out of the refrigerator. Then I'll eat it. I drink bubbly juice with. I like little hamburger balls with it. Sometimes I eat it with a stack of noodles and one big, round hamburger ball.
Mix spice in water and pour over meat. Cook in covered pot for 3 hours. Cool. When chilled, slice; then heat in broth.
Brown ground beef and drain. Cook onion and pepper until transparent. Add other ingredients. Stuff into peppers and bake 20 minutes at 350°.
Beat together oleo, sugar and honey. Add beaten egg yolks (6 yolks beaten until light). Add sifted mixture of flour, baking powder, spices (cinnamon, nutmeg, etc.) and salt, plus 1/2 cup milk. Add 1 cup chopped figs or dates, 1 cup nuts (chopped) and 1 cup chopped raisins. Fold in 6 egg whites (beaten stiff). Bake in tube or Bundt pan at 300° for 2 hours.
Dot bottom of pan with margarine. Mix the flour, sugar, baking powder and milk. Pour over butter. Spoon the fruit on top. Bake 30 minutes at 350°.
Preheat oven to 350°. Beat eggs well. Stir in ingredients in order they are listed. Pour into a greased 8-inch baking dish or glass pie pan. Cook 40 to 45 minutes. Serve immediately. Top with salsa.
Sift dry ingredients together except soda. Cream the sugar, shortening and oleo. Add soda to sour milk. Add eggs, then alternating adding dry ingredients and milk. Bake at 400°. Use rounded teaspoons for each cookie. Press bottom of flat tumbler dampened and covered with sugar lightly on each cookie.
Mix first 4 ingredients. Add 1/2 can of beer. Let stand for 20 minutes. Drop fish into batter, rolling to make sure they are covered. Drop into deep fryer. Allow to cook until golden brown. The results will be a crisp, flaky, tasty batter that accents the taste of the fish.
Thaw spinach and squeeze well. Mix in stuffing mix. Add remaining ingredients. Form balls the size of large marbles. Freeze on cookie sheet. Bake, frozen, at 350° for 20 minutes.
Mix dry ingredients together. Beat egg with milk then add oil. Add liquids all at once with dry ingredients and beat until smooth. If using berries, stir in gently. Bake on hot griddle until bubbles appear, turn and lightly brown other side.
Heat sugar, syrup, water and pecans in a heavy pan until sugar is dissolved. Bring the mixture to a boil, stirring occasionally, until it reaches the soft-ball stage (240°). Remove pan from heat; add butter and vanilla.
Heat oven to 370°. Lightly grease cookie sheet. Stir together brownie mix (dry), flour, oil, water and eggs in a large bowl. Stir in candies. Drop by scant 1/4 cupfuls 3 inches apart onto cookie sheet. Bake 12 to 15 minutes or just until set and tops are dry. Let stand 2 to 3 minutes before removing from cookie sheet. Cool completely. Makes about 15 large cookies.
Mix first 6 ingredients by hand. Add eggs and milk. Fold in fruit cocktail and oil. Bake as needed in well greased or paper-lined muffin tin. Bake at 400° for 15 to 20 minutes. Let batter stand at least 24 hours before baking first batch. Batter may be refrigerated up to 6 weeks.
Beat eggs well. Add salt, melted butter and sugar. Beat well. Add milk. Pour into unbaked pie shell and sprinkle with nutmeg. Bake 7 minutes at 425°, then bake 30 minutes at 300°.
Mix all ingredients (except flour) and beat well. Add flour and mix with spoon. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for approximately 15 minutes.
Cover apricots with water and boil for 10 minutes. Drain and cut up. Mix next 3 ingredients. Pack into greased 9-inch square pan. Bake at 350° for 15 to 20 minutes, until brown.
Drain pork and beans. Remove bacon fat. Place in 9 x 12-inch pan. Mix sauce through beans. Place bacon on top and bake at 300° for 2 hours.
Mix shortening and sugars until creamy. Add egg. Sift dry ingredients together; mix into the sugar and shortening mixture. Add coconut and flavor. Roll dough into small balls. Dip top into water, then into sugar. Place on a greased and floured cookie sheet. Bake in a 375° oven for 15 minutes, or until brown. Makes 4 dozen.
In a 2-quart saucepan beat egg yolks and milk. Combine sugar, salt and cornstarch. Stir into milk. Cook, stirring constantly, over medium-high heat until smooth and thickened. Remove from heat. Beat in butter, vanilla and coconut. Turn into pie shell. Beat egg whites and place on pie. Sprinkle coconut over meringue. Bake at 425° until golden brown.
Beat eggs in top of double boiler. In another dish, mix thoroughly sugar and gelatin. Stir in mustard, turmeric and salt. Add water and vinegar to eggs; stir in sugar mixture. Cook over boiling water until thick, stirring eggs constantly. Fold in whipped cream. Turn into a 1 1/2-quart mold or individual molds. Center may be filled with black olives or cole slaw. Great with ham.
Soak raisins in orange juice; set aside. Cream sugar and butter; beat in eggs. Stir in carrots. Combine flour, baking powder and baking soda, then all spices and salt. Add 1/2 of the flour mixture to carrot mixture. Stir in raisins, then remaining flour and mix well. Spoon into greased and floured 5-cup mold. Bake at 325° for 50 to 60 minutes.
Mix together, cover and cook for 5 to 6 hours at 275° in oven.
Dissolve gelatin in 2 cups boiling water. Add strawberries, berry juice and drained pineapple. Pour 1/2 mixture into 8 x 10-inch square pan and let set until gelled. Spread with sour cream and add remaining gelatin mixture. Gel until firm.
Preheat oven to 400 degrees. Grease the muffin tin. In large bowl, combine corn meal, flour, baking soda, salt, and sugar. Stir to mix. In medium bowl, beat together the butter, sour cream, and eggs. Add to the dry ingredients and stir just until the dry ingredients are moistened. Do not overmix. Fill muffin cups about 2/3 full. Bake for about 10 minutes. Remove from the oven and using the back of a teaspoon, make an indentation in the center of each muffin. Put about 1/2 teaspoon of the preserves into the hole. Return to oven and continue baking for 5 to 8 minutes. Remove the muffins from the pan and cool slightly on a rack. Makes 12 muffins.
Mix sugar, flour and nutmeg. Stir into beaten eggs and milk. Add melted butter and stir thoroughly. Pour into pastry shells and sprinkle with nutmeg. Bake at 400° for 10 minutes. Reduce heat to 350° and bake until done (about 30 to 35 minutes). Makes 2 pies.
Cook sausage until brown; drain fat. Separate crescent rolls into 8 triangles. Place in ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides to form crust. Sprinkle with potatoes. Top with Cheddar cheese. In bowl, beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan over all. Bake at 375° for 25 to 30 minutes. Serves 8.
Mix flour, oatmeal, brown sugar, butter and cinnamon together. Press half of crumbs in greased 8 x 8-inch pan. Cover with rhubarb or apples. Combine sugar, cornstarch, water and vanilla. Cook until thick. Pour over rhubarb and top with remaining crumbs. Bake at 350° for 1 hour.