HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the sugar and Karo syrup. Bring to a boil. Stir in the peanut butter and cereal. Press into 9 x 13 inch pan. Cool and cut into bars.
Have children mix all ingredients after chopping. Add enough grape juice to bind mixture. Serve on matzoh.
Pour milk into large bowl. Add pudding mix. Beat with the wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes. Stir in whipped topping and half of crushed cookies. Place 1 tablespoon crushed cookies into 8 to 10 (7 ounce) plastic cups. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate.
In butter, saute onion and pepper. Drain all vegetables. In baking dish, layer hominy on bottom, then corn, mushrooms, pimientos and last the onion and pepper in the butter. Over all, pour the Cheez Whiz. Bake at 350° for 20 minutes.
Brown cubed steak in large skillet. Saute onions and bell pepper. Put all in iron wash pot on campfire. Add meat, onions and all the ingredients. Cover with water and let cook in wash pot approximately 3 hours. Will feed about 100 people. Serve with cornbread. May need to add more water as it cooks.
Mix together in bean pot or casserole. Bake at 300° for 2 hours. Serves 10 to 12. It may be necessary to add a little water if cooked in casserole.
Mix the beef marinade with about 1/2 quart of water (you may want more) and pour over brisket. Cook for 3 to 4 hours, or until brisket is tender. When done, drain juice and let cool. Slice meat and layer in electric skillet (or something you can put back in oven, if you prefer). Pour barbecue sauce over; let simmer about 30 minutes. Makes delicious sandwiches.
Blend equal amounts of cream cheese and Fluff. Refrigerate. Dip fresh fruit in mixture.
Makes 1 (9-inch) pie. Preheat oven to 250°. Combine coconut and butter; press into 9-inch pie plate. Bake 30 to 35 minutes, or until evenly browned. Cool. In medium saucepan, combine chocolate morsels, pumpkin, marshmallows and salt. Cook over low heat, stirring constantly until morsels and marshmallows melt and mixture is smooth. Cool; beat with wire whisk. Fold in whipped cream. Spoon into crust. Chill.
Combine oats, wheat germ and cinnamon. Mix oil and honey and add to first mixture. Mix well. Spread in shallow pan. Bake at 350° for 10 minutes, stirring once or twice. Watch carefully so it does not scorch. Remove from oven and add raisins. Makes 3 cups.
Unroll crescent roll dough; place on a cookie sheet and seal seams. Bake at 350° for 6 minutes or until lightly golden. Combine cream cheese, dressing mix and mayonnaise. Spread over crust. Sprinkle vegetables on top. Store in refrigerator.
Saute onions, peppers and garlic in hot oil in skillet until tender. Add beef. Cook until browned; stir to crumble. Drain. Add salt and next 8 ingredients; stir well. Cover. Simmer 30 minutes; stir occasionally. Serve over yellow or white rice.
Cream together butter and sugar. Mix all ingredients. Butter a cookie pan. Roll out real thin; cook at 350° or until brown.
Cook and mash potatoes. Add remaining ingredients and beat until light and fluffy. Put in greased casserole dish; dot with butter. Bake at 350° for approximately 30 minutes.
Mix ingredients together. Heat and stir together until sugar is dissolved and flavors are well blended. Simmer about 5 minutes. Pour over 1 to 3 pounds of cooked, shredded beef which has been cooked with 1 small chopped onion.
Scrape carrots with vegetable parer. Cut into penny slices. Place carrots in saucepan; cover with cold water. Add salt. Cover saucepan and cook over medium-high heat until water starts to boil. Turn heat down to low; cook 15 minutes longer. When carrots are tender, pour contents of saucepan into colander in sink. Shake to drain water. Put carrots back in saucepan. Stir butter and brown sugar; cook over low heat for 2 minutes, stirring a few times. Carrots should be shiny and glazed.
Dissolve yeast in warm water; mixture will be thick. Sift together flour and sugar in large bowl; cut in shortening until mixture resembles coarse meal. Add buttermilk and yeast mixture; stir well. Turn dough onto well floured surface. Roll out to desired biscuit thickness. Cut out with biscuit cutter and place on baking sheet. Brush tops with melted butter. Bake at 400° for 15 minutes until golden brown. Makes about 2 dozen biscuits. Dough can be stored in an airtight container in refrigerator for 1 week.
Thicken the flour and milk. Add cheese and melt. Add the rest of the ingredients; simmer for 15 minutes.
Combine first 8 ingredients in a large mixing bowl. Add oil and eggs, beating well at medium speed of an electric mixer. Add buttermilk and vanilla, beating well. Stir in preserves and pecans.
Slice or julienne all vegetables. Stir-fry vegetables in olive oil for 5 minutes; remove from heat. Cover with lid for 2 minutes. The heat and steam will make vegetables tender. Can be served over rice or pasta. Optional: A can of crushed tomatoes may be added for a heartier meal. Serves 4.
Preheat oven to 400°. In a large bowl, mix turkey, peas, corn, gravy, 2 tablespoons of the chives and the thyme. Turn into shallow 2 1/2 to 3-quart baking dish; set aside. Warm potatoes and mix in remaining chives. Cover turkey mixture with potatoes. Bake at 400° for about 25 minutes, until turkey mixture is bubbly and potatoes begin to brown. Makes about 6 servings.
Cook macaroni as directed and drain. In large skillet, cook and stir onion, green pepper and butter, until onion is tender. Stir in macaroni and remaining ingredients. Pour into 1 1/2-quart casserole and cover. Bake at 400° fo 30 minutes.
Pour chili into greased 8-inch square baking pan. Combine remaining ingredients in order listed; blend well. Pour batter over chili. Bake at 400° for 30 to 35 minutes or until done. Cool 5 minutes.
Brown hamburger and bacon. Add to beans and bake at 350° for 1 hour.
Combine first four ingredients. Scald milk. Cool to lukewarm. Crumble yeast into milk. Add sugar. When bubbling, add to cream in which the egg yolks have been beaten. Mix well. Add to flour mixture. Mix thoroughly and refrigerate overnight. Next morning, divide into 6 equal parts. Roll each into a thin roll and twist two together (makes 3 rings). Place each in greased pie pan and let rise for about 2 hours. Bake in moderate oven at 350° for about 20 minutes.
Pit and peel avocados; mash pulp in medium bowl to chunky consistency. Add lime juice, scallions, jalapeno chiles and tomatoes, then fold in cheese, bacon and coriander. Season to taste with salt. Serve as soon as possible to keep bacon crisp. Use your favorite chips for dipping.
Mash the sweet potatoes. Add sugar, spices, butter or margarine and salt. Beat until light, then stir in raisins and nuts.
Rinse chicken. Pat dry. Cut into thin strips. In a skillet saute chicken in half the butter until lightly browned on all sides. Remove from pan. Sprinkle with flour, stir to combine. Add half and half, a little a time, until sauce is smooth and creamy. Cook, stirring from time to time, for 10 minutes. Add sherry; season to taste with mustard, salt and pepper. Cook fettucini in salt water according to directions on package. Drain well. Place fettucini in hot individual serving bowls. Ladle chicken with sauce over noodles. Sprinkle with Parmesan cheese and parsley. Serve immediately.
Bake pie shell for 5 minutes and set aside. Mix flour, sugar and salt. Beat eggs and add to flour mixture. Add all other ingredients, saving margarine for last. Bake at 375° for 30 minutes.
Mix well. Store in sealed jar. Use 1 to 2 tablespoons for 1 cup hot water. May also serve iced.
Pour into muffin pan lined or cupcake wrappers. Wrap and freeze. Makes about 15.
Put a slice of tomato on each pork chop. Season with salt and pepper. Put a slice of onion on top of the tomato and dot with butter. Bake in a moderate oven at 375° for 45 minutes. Gravy may be made from the pan drippings.
Preheat oven to 375°. Lightly grease 2 large baking sheets. In a medium size bowl, resift flour with baking powder and salt. Set aside. `In a large bowl, cream the sugar, butter and vanilla until light and fluffy. Add the eggs, one at a time, beating well after each addition. Slowly mix in the dry ingredients until dough is just blended. Wrap dough in wax paper and put in refrigerator for about 1 hour so it can be rolled more easily.
Combine grape jelly and chili sauce in crock-pot. From ground meat into balls and drop in. Stir well to coat the meatballs. Cook on low for 6 to 8 hours.
Slice a layer of raw potatoes in bottom of greased casserole dish, then put a layer of raw onion with layer of hamburger. Pour in cooked tomatoes, then season each layer to your liking with your favorite seasonings; season each layer. Bake 1 hour in oven at 350° or until tender.
In a large pot, saute onions, garlic and peppers in oil. Add tomato sauce and tomato paste. Add pork and ham and cook over medium heat for about 15 minutes. Soak rice in beer for 15 minutes, then drain. Add broth, pepper and bijol. Add rice and bring to boil. Add chorizos, mushrooms and wine. Cover and cook on a very low heat until soft.
Salt chicken; dredge in flour or add salt and pepper to about half a bag of a plastic bag (the kind that you get from the supermarket with your vegetables). Shake your drummettes in the bag (no mess). Deep fry chicken. Dip, while hot, in sauce made with remaining ingredients.
Weigh nuts and place them in a baking pan. Melt 1/3 stick of margarine for each pound of nuts. Add a very small amount of salt since the margarine contains salt. (Since the nuts are a little greasy, more salt can be added after nuts are roasted.) Pour the margarine mixture into the pan of nuts and stir thoroughly before placing in the oven. Place nuts in the oven; turn control to 300°. Do not open oven at any time and do not stir nuts. When temperature reaches 300° (light goes off), turn oven off. Still leaving the oven closed, allow nuts to remain for another 20 minutes before removing. Nuts will not seem roasted when you first remove them, but probably will please you after they are completely cool.
Combine first 3 ingredients. Combine next 3 ingredients. Combine all ingredients.
Put potatoes, 1/2 cup sugar, 4 tablespoons butter, salt and vanilla in a mixer bowl. Beat until mixture is very light and fluffy (this is the secret of the dish). Pile mixture into a greased 2-quart casserole. Mix together pecans, 1/2 stick butter, 1/2 cup brown sugar and cornflakes to make a crumbly topping. Spread over sweet potato mixture. Bake at 350° for about 45 minutes or until mixture is hot and topping browned.
On paper plate, place graham cracker square. Top with chocolate square and 1 marshmallow. Microwave on High 15 to 20 seconds. Makes one serving.
Sift flour with baking powder, salt and soda. Cream butter. Gradually add sugars; cream until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture in 4 parts, beating just until smooth after each addition. Mix in rolled oats and coconut. Drop by teaspoonfuls onto ungreased baking sheets. Sprinkle with additional coconut and bake at 375° for 9 to 12 minutes. Makes 4 dozen.
Divide broccoli among fillets, placing across and wrapping/rolling fillet around; secure with toothpick. Arrange in 2-quart shallow baking dish (12 x 8 x 2-inch). Bake at 350° for 20 minutes.
Mix all ingredients together; heat to boiling, but do not boil. Place in sterilized jars and seal.
Melt caramels with 1/3 cup evaporated milk in top of double boiler or barely simmering water or microwave. Stir.
Grind the following ingredients: onions, cabbage, green tomatoes and green peppers. Pour salt over mixture and let stand 2 hours.
Mix all ingredients. Let set in refrigerator overnight in a 13 x 9-inch pan. Bake 1 hour at 350°.
In food processor or blender, chop onions, peppers, Romas and other tomatoes. Add seasonings. Serve with tacos, tortilla chips and Mexican dishes.
Soak bread crumbs in milk. Add beaten eggs, sugar, butter, salt, cinnamon or nutmeg and vanilla. Pour in greased dish or pan; bake for 30 minutes at 350°. Let cool. Serve with sauce that follows.
Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper. Place onions in 3 1/2 to 6-quart slow cooker. Place beef on onions. Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender. Remove beef and onions from cooker using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices.
Preheat oven to 350°. In large bowl, combine Ricotta, eggs, sugar, butter and vanilla; beat well. Stir in chocolate chips. Spoon 1/4 cup into each crust (mini). Place on cookie sheet. Bake at 350° for 20 to 25 minutes (center will be soft). Cool completely.
Brown steak in frypan with 1 teaspoon butter (margarine or Pam), garlic and ginger. Put into crock-pot with all other ingredients except green peppers. Cover and cook on high 3 to 4 hours or low 6 to 8 hours. Add peppers and cook for 1 more hour.
Preheat oven to 350° (depending on your oven). Bake for about 45 minutes.
Brown the hamburger meat in skillet. Spread browned meat in bottom of a casserole dish. Cover the meat with mushroom soup. Cover the soup with the sliced cheese, then top with the Tater Tots. Bake at 300° for 1 hour.
Grind veggies with coarse blade. Sprinkle with salt and let stand overnight. Drain off juice and cover with mixture of sugar, celery seed, prepared mustard and vinegar. Mix all together and put in jars; seal.
In a large bowl, toss potatoes, carrots, parsnips and onions with rosemary and garlic. Drizzle with margarine. Arrange in a 13 x 9 x 2-inch baking pan. Bake at 450° for 40 to 45 minutes or until fork-tender, stirring constantly.
Preheat oven to 350°. In a large bowl, combine first 7 ingredients. In a medium bowl, whisk together remaining ingredients. Add egg mixture to dry ingredients; stir until batter is moist. Pour batter into 3 greased 3 x 5 1/2-inch loaf pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes. Turn onto a wire rack to cool completely. Store in airtight container.
Cream sugar and shortening. Add eggs, flavorings and buttermilk alternately with flour, salt and soda mixture. Next, add melted chocolate and blend well. Use 9-inch tube pan, greased and floured or Bundt pan, I prefer the latter. Bake 1 1/2 hours at 300°. Remove from cake pan. Place cake under tight cover until cool. This cake is very moist and light in texture.
Combine the flours, wheat germ, dried milk powder, sesame seed, brown sugar, baking powder, baking soda and salt. Stir in the water well. Butter four 1 pound shortening cans. Pour in the batter. Smooth tops. Cover each tightly with foil. Bake at 350° for 40 to 50 minutes or until tops are golden brown. Immediately remove bread from cans. Cool on racks.
Cook bacon, hamburger, onion, green pepper and mushrooms until meat loses its color. Add remaining ingredients. Let simmer. Cook 1 pound spaghetti according to package directions. Add to sauce and simmer for 30 minutes. Serve with grated Parmesan cheese. Serves 8.
Combine tapioca pudding and vanilla pudding with water. Bring to a boil. Remove from heat and add orange Jell-O, stirring until dissolved. Then add Cool Whip, stirring until dissolved. Put in Mandarin orange segments, reserving a few for the top. Chill until firm.
Combine egg yolks, sugar, vinegar, butter, salt and 2 tablespoons of pineapple juice from the can of chunk pineapple in top of double boiler or regular pan. Cook until thick, stirring constantly. Cool. Fold this mixture into whipped cream and mix carefully with well drained fruit, nuts and marshmallows. Refrigerate 24 hours before serving.
Soften cheese and margarine. Defrost in microwave from 1 to 1 1/2 minutes. Blend with salt, pepper and seed. You may use a food processor. Add flour and process until soft enough to put through a cookie press. Press strips onto a jelly roll pan that has been sprayed lightly with Pam. Cut into desired length and bake at 350° for 8 to 10 minutes.
Slice bananas into a blender. Process until pureed. Cream sugar and butter until light and fluffy. Beat in eggs and lemon peel until blended. Combine flour, baking powder, salt and cinnamon. Beat dry ingredients into wet ingredients alternately with the pureed bananas. Repeat twice, ending with dry ingredients. Stir in poppy seed. Pour into a well-greased 9 x 5-inch loaf pan. Bake in a 350° oven for 60 to 70 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes. Remove and place on a wire rack to complete cooling.
Mix Jell-O and water. Cool. To cake mix, add 4 eggs, oil and Jell-O water. Beat as directed on box. Put into Bundt pan. Bake at 350° for 45 minutes. Poke holes in cake with toothpick. Pour over cake a mix of 1/2 cup lemon juice and 2 cups 10x sugar. Cool 25 minutes. Flip and put on plate. Sprinkle 10x sugar over the top.
In medium saucepan, add water. Place over high heat. Add carrots. Cover pan and cook for 10 minutes. Add zucchini. Cook 5 minutes. Remove pan from heat and drain. Puree vegetables until smooth in food processor. Transfer pureed vegetables in large saucepan. Add skim milk and place over medium heat uncovered. Stir constantly with wire whisk. Sprinkle in flour, cinnamon and pepper. Add chicken bouillon. Continue stirring until dissolved. Makes 4 servings. Calories 117, cholesterol 2 mg, fat 1 gram.
Mix butter, flour and nut meats together and put in a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Melt caramels in 1/3 cup evaporated milk and set aside. Mix all other ingredients, except chocolate chips, together and press half the batter in greased 9 x 13-inch cake pan. Bake at 350° for 6 minutes. Take from oven and sprinkle with chocolate chips. Then cover with caramel mixture. Put remaining batter over caramel mixture by spoonfuls. Bake for 18 minutes.
Mix all ingredients. Drop in muffin pan. Bake in 350 degree oven 10 to 12 minutes.
Heat oven to 375°. Put rice in 9 x 13-inch casserole dish that has been sprayed with light cooking oil. Place chicken (that has had the skin removed) on top of rice. Mix cream of mushroom and cream of celery soups together and pour over top of chicken and rice. Cover with foil and bake for 1 hour at 375°, then remove foil and bake for 15 minutes.
In mixing bowl, toss together the graham cracker crumbs and the melted 1/2 cup butter. Press crumb mixture onto bottom of a 13 x 9 x 2-inch baking pan.
Use all of this in amounts to serve 6 people. Steam on stove top on low heat 1 1/2 hours.
Heat margarine in a heavy 3-quart saucepan over medium-high heat until melted. Stir in sugar (mixture will be very granular). Stir frequently with wooden spoon 4 to 5 minutes while mixture melts and begins to turn golden (sugar and margarine may separate). Continue cooking 1 to 2 minutes, stirring constantly, until mixture is light golden and no longer granular. (Mixture may still be separated; do not overcook.) Remove from heat. Quickly add cereal. Mix until cereal is completely coated. Immediately spread on ungreased cookie sheet. Cool completely; break into bite size pieces. Store in airtight container. Makes about 6 cups candy.
Set oven at 400°. Cream together butter, sugar, vanilla and flour. Mix well. Beat in eggs one at a time. Stir in Kahlua, corn syrup, milk and pecans. Mix well and pour into chilled crust. Bake for 10 minutes, then reduce heat to 325° and bake until firm (about 40 minutes). Chill. When ready to serve, garnish with whipped cream and pecan halves. Serves 8 to 10.
Place margarine in skillet and add steak strips and brown lightly. Add other vegetables and cook until desired tenderness over medium heat. (If needed, add a little vegetable oil while cooking.)
Mix pudding and milk for 2 minutes. Add cream cheese, Cool Whip and powdered sugar to the mixture. Grind Oreos in food processor. Arrange in a flower pot, starting with Oreos in bottom of pot and then alternate with mixture, ending up with Oreos on top. Add flower in middle of pot with gummy worms in or on top of cake.
Mix dry ingredients. Add beaten eggs, water, oil, pumpkin and nuts. Mix well. Bake in 3 ungreased loaf pans for 1 hour at 350°.
Press Hungry Jack biscuits into circles. Mix well mayo, Parmesan cheese, tarragon, basil, green onions and garlic clove. Spread onto biscuit circles to 1/4-inch of edge. Bake at 400° for 10 to 13 minutes.
Mix the pineapple and Jell-O in saucepan and heat until Jell-O is dissolved well. Set aside to cool. Mix together the Cool Whip and buttermilk. Add to Jell-O mixture and chill until firm.
Cook sugar, peanut butter, milk and Karo in pan until it forms soft ball when dropped in cool water. Then remove from heat and add butter and vanilla. Pour into buttered dish and chill.
Saute onions in margarine. Add Cheez Whiz; mix thoroughly. Add thawed frozen chopped broccoli. Add cream of mushroom soup and cooked rice. Add milk and mix thoroughly. Pour into baking dish and bake about 35 minutes at 350°.
Mix yogurt and cinnamon together. Add enough pancake syrup to dipping consistency and taste. Dip fruit into mixture.
Mix the Bisquick, cheese, salt, pepper and parsley together, then add the eggs, oil and butter. Add the zucchini and the chopped onion. Mix well. Put the ingredients into a 10-inch pie plate. Bake at 350° for 30 minutes or until the toothpick comes out clean.
Grate cheese and onion very fine. Mix with Miracle Whip. Add finely chopped jalapeno peppers to taste. Make a day ahead so flavors can blend. Serve with any type chips.
Melt butter in 10 inch baking dish. Combine flour and sugar. Add milk. Pour into the middle of melted butter. Do not stir. Pour fruit into middle of dish. Do not stir. Bake at 350 degrees for 45 min. to 1 hour, depending on depth of dish and oven.
Combine all ingredients except brown sugar and ketchup. Mix well. Press evenly in loaf pan. Combine ketchup and brown sugar in a small bowl. Mix well and spread over meat mixture. Bake in preheated 350° oven for 1 hour.
Pat dough into 14-inch pizza pan. Bake 10 minutes at 350°. Let cool.
Cut lettuce into small pieces. Cut tomato into cube. Add mayonnaise, mix well. Chill until ready to eat.
Combine and bake for 1 hour at 350°. Place marshmallows on top after baking and brown just before baking. Amount of marshmallows depends on the cook.
Mix all ingredients except Cheez Whiz. Add 1 can of water and cook until tender. Put in baking dish and cover with the Cheez Whiz. Bake in oven at 350° just until cheese melts.
Cook eggs. While they are hot, mash them up in casserole dish with butter. Put crab meat in. Add salt and pepper, mustard, Worcestershire sauce, lemon juice and milk. Stir. Sprinkle top with cracker crumbs and dot with butter. Cook at about 375° for approximately 30 minutes. Be sure to pull crab meat apart.
Combine the ground beef, salt, pepper and onion together. Add the tomato sauce and bread crumbs to the ground beef. After cooking the meat until brown, put the meat into the green peppers. Boil the green peppers for about 2 minutes before you put the meat into them.
Sift flour. Add brown sugar and salt. Cut in shortening until fine crumbs are made. Put in greased 6 x 10-inch pan and bake 15 minutes at 350°.
Blend the first 3 ingredients together and add the eggs, vanilla, oatmeal and Post Toasties. Sift together and add the flour, baking soda and baking powder. Stir in the chocolate chips and pecan halves (optional). Use ice cream scoop to put dough onto large cookie sheet (6 to sheet). Bake at 350° for 18 minutes.
Preheat oven to 400°. Combine flour, sugar, baking powder, salt and margarine. Cut with pastry blender until fine. Stir in 1 egg, raisins, lemon peel and enough milk until dough leaves sides of bowl.
Peel and cut up eggplant; boil in salted water until tender then drain. Cook ground meat in a skillet with fat and seasoning. Add onion, garlic, and bell pepper; mix. Add rice and eggplant and mix thoroughly. If too dry, add a little water. Place in a greased casserole dish and cover with crumbs. Bake in a moderate oven, until golden brown.