HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sugar, Karo and water until thread spins, then add raw peanuts and stir continuously after peanuts are added. Cook until it turns a brownish gold. Take from burner; add butter, salt and soda. Mixture will boil up in pan quickly. Pour onto buttered board to cool. When cool, break into pieces.
Crush Oreos and place in bottom of pan. Pour melted butter over top. Put a layer each of vanilla ice cream and fudge topping. Top off with layer of Cool Whip.
Boil chicken until done and debone. Save about 2 cups of chicken broth. Moisten stuffing crumbs with broth and spread onto bottom of casserole dish. Mix together in a bowl chicken, mushroom soup, vegetables and celery. Pour over stuffing and spread in dish. Top with cheese. Bake at 350° for about 35 minutes. "It's really good."
On bottom of 13 x 9-inch pan, sprinkle marshmallows and walnuts. Combine and pour over bottom the hot water, brown sugar and cocoa. Mix chocolate cake according to package directions and pour over mixture in the bottom of pan. Bake at 350° for 45 minutes.
Heat oven to 325°. Cut pork ribs into serving pieces if necessary. Place ribs, meaty sides up, in ungreased rectangular pan. Cover and bake about 2 hours or until tender and then drain. Heat remaining ingredients, stirring occasionally, until jelly is melted. Pour over ribs. Bake uncovered for about 30 minutes, spooning sauce over ribs occasionally, until ribs are hot. Serve sauce over ribs, if desired. Contains 455 calories per serving.
Mix dry gelatin and cake mix together. Add remaining ingredients, adding eggs one at a time. Bake in 3 greased and floured layer pans at 350° for 25 to 30 minutes.
Combine corn flakes, celery, salt, onion salt, paprika and pepper. Dip fish in milk, then roll in corn flake mixture.
Mix oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch in covered dish and mix chicken, refrigerate at least 30 minutes. Mix 1/2 broth, ginger, 3 teaspoons soy sauce and 2 teaspoons cornstarch. Use to pour over remaining ingredients in microwave-proof bowl (or stir-fry) and cook until tender, approximately 10 minutes. Separately cook chicken until no longer pink and add to vegetables. Heat all together, approximately 5 to 8 minutes, or until heated through. Serve over cooked rice (which is simmered in 1/2 water and 1/2 broth). Serves 4.
You will need a clear, glass, deep dish casserole dish or glass lasagna pan. Combine sugar, cornstarch and salt in a saucepan. Gradually stir in milk, stirring mixture as you pour it in. Place on heat and cook slowly, stirring constantly, as it begins to thicken and boil. Boil for 1 minute. Remove from the heat.
Grease pie plate; sprinkle zucchini, tomatoes, onion and cheese in pie plate. Beat remaining ingredients and pour into pie plate. Bake for 30 minutes in 350° oven.
Cream butter, sugar - add eggs, soda, water, buttermilk, vanilla and salt. Stir in bananas, flour and nuts. Bake in bundt pan (or two layer pans) at 350 degrees for 40-50 minutes.
Cream margarine, sugar and vanilla together; add eggs and beat until light and fluffy. Sift dry ingredients together. Add alternately with milk to creamed mixture. Chill thoroughly. Roll out small portions of dough on lightly floured surface to 1/4-inch thickness. Cut with cutters and place on ungreased cookie sheet. Bake at 350° to 375° for about 15 minutes. Makes 12 dozen.
Place squash, onions and peppers in mixing bowl. Sprinkle salt over this and let stand 1 to 2 hours; drain well. Boil together vinegar, sugar, celery seed, mustard seed and garlic. Add squash, onions and peppers. Bring to a boil. Place in clean jars and seal.
Combine all ingredients. Chill 2 hours. Remove from refrigerator 30 minutes before serving. Serve with crispy tortilla chips. Makes 2 1/2 cups.
Sift cake mix and pudding together. Add eggs, one at a time, then salad oil and 7-Up. Mix. Pour into 3 or 4 greased cake pans and bake at 325° for 30 to 35 minutes.
Pour the boiling water over the dates and soda. Let stand. Mix together the sugar, butter, eggs, cinnamon, allspice, cloves and salt. Add together. Beat in the flour and walnut meats. Bake at 350° for 30 to 35 minutes, or until done to the touch. Put in a 9 x 13-inch greased pan.
Beat oil and sugar. Add eggs and bananas. Beat well. Sift dry ingredients and add to banana mixture, alternating with milk and vanilla. Beat well and add nuts. Pour into greased 9 x 5 loaf pan. Bake at 350° for 1 hour or bake in 2 small pans for 45 minutes.
Combine ingredients, heat to boiling, stirring occasionally. If too thick, add more milk. Eat with toast or thin cornbread.
Mix cream cheese and salad dressing until well blended. Stir in remaining ingredients; chill. Serve with vegetable dippers. Makes 2 cups. Preparation time is 10 minutes plus chilling.
Use rolling pin and flatten each slice of decrusted bread. Spread each slice with cream cheese. Roll up and take each roll and roll in melted margarine. Then roll in cinnamon-sugar mixture. Bake at 350° for 10 minutes. These can be made ahead and frozen.
Baste chicken with orange juice and honey. Bake in oven at 350° for about an hour. Baste 2 to 3 times during the hour. The chicken has a glazed look when done.
Grease bundt pan and add chopped nuts to bottom of pan. Place 18-20 frozen dinner rolls loosely around pan. Pour 1 package of butterscotch pudding over frozen dough.
Mix all ingredients together. Spread in loaf pan. Cover with tomato catsup. Bake 1 hour in 350° oven or until done.
Let cream cheese soften. Mix well with Cheddar cheese. Add remaining ingredients. Chill. Form into a ball and roll in chopped pecans. Chill.
Cook beef until browned; drain fat. Add pepper and onions. Cook until tender. Stir in everything else except cheese. Spoon half of the meat mixture into a 13 x 9-inch pan. Top with half of the cheese. Spoon remaining meat mixture over cheese. Cover and bake at 350° for 45 minutes. Top with remaining cheese. Let stand loosely covered until cheese melts. Serves 8 to 10.
Pour dressing over combined noodles and vegetables. Cover; marinate in refrigerator several hours. Drain. Combine salad dressing and cheese; mix well. Add to vegetable mixture; mix lightly. Chill. Makes 4 servings.
Put chicken in unbaked crust. Add cheese and mushrooms. Combine eggs and soup; pour over chicken mixture. Bake 1 hour at 350°.
Saute onions and garlic in liquid butter. If using fresh mushrooms, also saute them. If using canned mushrooms, wait to add them later. After onions are cooked, add tomatoes, tomato paste, salt, pepper and other seasonings.
Soften cream cheese and beat; add pineapple. Make Dream Whip separately. Add Jell-O (mixed with 2 cups of hot water and 1 cup of cold water) to pineapple-cream cheese mixture. Fold in Dream Whip. Refrigerate.
Mix well shortening, brown sugar and eggs. Add sour milk. Sift flour, soda and salt and stir in. Mix in pecans, cherries, dates and vanilla. Chill. Heat oven to 400°. Drop with teaspoon 2 inches apart on greased baking sheet. Bake 8 to 10 minutes. Makes 7 dozen. Good keepers and good travelers.
Mix half of cake mix with the egg, shortening and margarine. Mix well and then add second half of cake mix. Roll out 1/4-inch thick on lightly floured surface. Cut out with round cookie cutter or top of a 1/2 quart or quart canning bottle. Prick with fork (like you see on store bought sandwiches). Bake on ungreased cookie sheet at 375° for 6 minutes. Fill with any flavor of ice cream and freeze in sandwich bags. Makes approximately 12 to 18.
Prepare cooked pork. Measure and set aside. Put broccoli into boiling salt water for 2 minutes. Drain. Sprinkle croutons in bottom of shallow buttered 1 1/2 to 2-quart casserole dish. Top with broccoli. Mix pork with mayonnaise and sour cream. Spread over broccoli. Sprinkle with Parmesan cheese. Bake uncovered at 350° for 20 minutes or until lightly brown. Serves 6.
Get milk scalding hot in a pan. Mix all the rest of ingredients together and slowly add it to the hot milk, stirring all the time until it's thick enough for sopping with biscuit.
Steam fish for about 10 to 15 minutes or until flesh is flaky. Heat soy sauce on medium. Heat until boiling. Add chopped green onions and remove from heat immediately. (Onions will sizzle.) Place fish on a platter and pour soy sauce mixture over fish. Serve over rice with choice of vegetable.
Cook chicken in oil and remove from pan. To pan, add chopped onion and cook for 2 minutes. Add broth and spices and simmer for 20 minutes. Stir in chicken and beans. Simmer 10 minutes. Top with Monterey Jack cheese.
Heat 8-inch skillet over medium-low heat just until hot. Beat ingredients until smooth. Pour scant 1/4 cup of the batter into skillet. Rotate skillet until batter forms very thin tortilla, about 6-inches in diameter. Cook tortilla until dry around the edges. Fry in hot oil until crisp and golden brown.
Mix all of the ingredients together. Bake in ungreased loaf pan in preheated 350° oven for 1 hour.
Brown meat, onions and pepper in skillet, slowly at first; add salt, pepper, cominos, tomato puree and 1/2 can of water. Cover and simmer 45 minutes to 1 hour. Cook noodles or rice separately until tender and add to meat to cook, easy, for 30 minutes. May be served like this or put in casserole and covered with grated cheese, browning in oven. If you like very spicy food, add 2 packages McCormick Italian spaghetti sauce.
Combine strawberries and sugar. Let stand 1 hour. Add lemon juice; bring to a boil, stirring frequently. Boil to jam stage, about 13 minutes. When jam stage is reached, remove from heat. Stir and skim 5 minutes. Pour into hot sterilized jars; cool and seal. Makes about 5 cups.
In a casserole dish spread cream cheese 1/2 inch thick over bottom of dish. Then pour chili over cream cheese leaving enough room to put as much Monterey Jack cheese over top. Bake at 350° for 30 to 40 minutes for cheese to melt. Use with your favorite nacho chips.
In large saucepan, bring water to boil. Add broccoli, return to boil. Reduce flame. Cover and simmer 5 minutes. Turn off flame. Do not drain. Saute onion in butter until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Stir in milk gradually. Add undrained broccoli and pepper. Simmer 20 minutes, stirring occasionally. Stir in cheese spread; simmer 10 minutes. Yields about 2 quarts.
Drain chicken and pineapple. Flake chicken apart and add the pineapple. Add diced apple and the raisins. Mix together and add mayonnaise as needed.
Mix well with hands; refrigerate 24 hours. Repeat mixing, then divide into 4 rolls. Cook 12 hours at 150°.
Combine jellos and hot water. Set aside to cool. Mix together other ingredients. Add to jello. Cool; enjoy!
Boil potatoes until tender. Cool, then slice thinly. Cook bacon until crisp then crumble. Mix all ingredients together. Refrigerate until ready to serve. Heat in microwave until lukewarm just before serving.
Combine yeast and water. Let set 5 minutes. Then add buttermilk. Combine dry ingredients and shortening until mixture resembles coarse meal. Add buttermilk and mix well. Turn onto floured surface and knead 3 or 4 times. Roll 1/2-inch thick and cut. Place on greased cookie sheet and let rise 1 hour. Bake at 450° for 10 to 12 minutes.
Mix all ingredients except Monterey Jack cheese and put in casserole dish. Top with Monterey Jack cheese and bake 25 minutes at 350°.
Stir all ingredients until moist. Drop by tablespoon into greens with generous liquid. Cover and cook about 15 minutes. Never remove cover while cooking.
In a double boiler, combine 3/4 cup sugar, flour and salt; Stir in milk and beaten egg yolks; mix well. Cook over boiling water, stirring until thickened. Remove from heat; add vanilla and set aside. In a quart size casserole dish, start layering with vanilla wafers in the bottom. Next, add sliced bananas. Pour a portion of the custard over bananas. Repeat layering, ending with custard on top. Beat egg whites stiff, but not dry; gradually add 1/4 cup sugar. Beat until mixture forms a peak. Pile on top of pudding. Bake in preheated 425° oven for 5 minutes or until brown.
In a bowl, mix meal, butter and salt. Instantly pour boiling water over meal. Beat fast and hard. Have a bowl of cold water to dip hands in. Put about 1 to 2 tablespoons of mix in palm of hand and form flat pones or round pones. Either fry immediately or place on waxed paper until all pones are formed. Work fast. In a skillet, heat 1 1/2-inches cooking oil until hot. Drop pones in and fry until brown. Do not fry too fast, for the inside will not be done.
Brown meat in a small amount of oil. Transfer to a large saucepan. Fry celery; add a small amount of water and steam for 10 minutes. Add celery to meat. Fry green pepper and onion together. Combine meat and vegetables. Add cup of water. Mix cornstarch, brown sugar and soy sauce together. Add to meat and vegetables. Simmer 1 hour. Add mushrooms 10 minutes before serving. Serve over rice. May be made a day ahead. Yields 8 servings.
Melt butter in pan and spread evenly over bottom of pan. Mix flour, sugar and milk together. Pour mixture over melted butter. Drop peach halves on batter in pan. Pour juice of peaches on top. Sprinkle with sugar. Bake at 350° until golden brown on top.
Preheat oven to 350°. Dissolve bouillon in boiling water. Combine bouillon with seasonings; mix well. Rub into chicken. Place skinned side down in casserole dish. Bake at 350° for 30 minutes, basting with accumulated liquid. Increase heat to 400°. Turn chicken and sprinkle with sesame seeds. Bake 10 minutes more for crispness.
Preheat oven to 350°. Butter Bundt pan well or spray with oil. Boil water and add lemon jello. Set aside to cool. Add eggs one at a time to cake mix. Add oil. Add lemon extract and then cooled jello. Mix well and bake at 350° for 40 minutes; test with toothpick. Ice while hot.
In large bowl, combine and blend sugar and cocoa. Add milk and margarine (do not stir). Cook in microwave on High 2 minutes. Remove from microwave; stir. Add vanilla and nuts. Stir until blended. Pour into greased 8 x 8-inch pan. Chill 1 hour.
Cook zucchini in boiling water until tender. Drain. Place zucchini in blender for 1 minute. In large bowl, mix all other ingredients; mix well. Now add zucchini to that mix and pour in pan. Sprinkle with coconut. Bake at 350° for 25 to 30 minutes or until coconut is brown.
Combine soup, red wine and chopped onion in a roasting pan. Wash duck and stuff with carrots and celery. Place duck in roasting pan and cover with sauce. Cover with aluminum foil and roast in a 325° oven for 1 1/2 to 2 hours. Garnish with parsley and serve over rice.
Preheat oven to 425°. Cut bread in half lengthwise. Then cut each piece lengthwise to make 3 wedges (total of 6 wedges). In small bowl, combine remaining ingredients; blend well. Spread butter on cut surfaces of bread wedges. Bake on ungreased 15 x 10-inch baking sheet near center of 425° oven for 7 to 9 minutes or until golden brown. Serve warm. Yield: 6 (10-inch) sticks.
Saute onion in butter. Mash squash with fork. Combine onion and butter mixture with slightly beaten eggs. Add soup, squash, corn bread, salt and pepper and mix well. Pour in greased casserole. Bake in 350° oven for 25 minutes. Makes 6 to 8 servings.
Brown meat. Drain. Cut cheese into chunks and melt with meat. Blend in sour cream. Serve warm with Tostitos.
Add sugar to beaten eggs, flour, butter and extract. Add buttermilk. Mix well. Pour into crust. Bake at 400° for 10 minutes. Reduce heat to 300° and finish baking until brown.
Mix together. Make into balls (1 teaspoon). Bake on ungreased cookie sheet at 350° for 10 minutes.
Layer all ingredients as described. (A large salad bowl will be needed.) Sprinkle 1/2 envelope Good Seasons (garlic flavored) over all. Spread mayonnaise over all to completely cover and seal all edges. Sprinkle Parmesan cheese over top. Seal with plastic wrap or foil. Keep in refrigerator until time to serve. Toss and serve. Will keep in refrigerator several days, if untossed and scooped into spoonful servings.
In bowl, dissolve yeast in water. Measure flour by dip-level-pour method. Add milk, sugar, salt, egg, shortening and half of the flour to yeast. Mix with spoon until smooth. Add enough remaining flour to handle easily. Turn onto lightly floured board; knead until smooth (5 minutes). Round up in greased bowl; bring greased side up. Cover with cloth. Let rise in a warm place until double (about 1 1/2 hours). Punch down. Let rise again until double (about 1 1/2 hours). Punch down. Let rise again until almost double: about 30 minutes. Shape and let rise and bake as directed in recipes. Roll dough into oblong 15 x 9-inch. Spread with 2 tablespoons softened butter and sprinkle with 1/2 cup sugar and 2 teaspoons cinnamon. Roll up tightly, beginning at wide side. Seal well by pinching edges together. Even up roll by stretching slightly. Cut into 1-inch slices. Place in greased 13 x 9-inch pan or greased muffin cups. Cover and let rise until double, 35 to 40 minutes. Heat oven to 375°. Bake 25 to 30 minutes. Frost while warm with quick white icing. Sift a little confectioners sugar into a bowl. Moisten with milk to spreading consistency. Add flavoring. Spread over slightly warm bread.
Combine cake mix, oleo and 2 eggs. Press into a 13 x 9-inch pan. Mix cream cheese, powdered sugar and 2 eggs. Mix well and spread over top of the first mixture. Bake at 350° until lightly browned, about 30 to 35 minutes.
Put tomatoes with juice, tomato paste, parsley, garlic, oregano, salt and pepper in blender. Blend until smooth. Heat oil in 12-inch skillet over medium heat. Add onion and saute 2 minutes. Add tomato mixture and wine. Reduce heat and simmer 30 minutes, stirring occasionally. Yields 4 cups.
Thoroughly mix crushed pineapple (well drained), thawed Cool Whip, coconut, miniature marshmallows, cherries and milk. Chill for one hour. It makes six servings.
Combine all ingredients. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Combine beaten eggs and orange juice. Quickly dip bread into egg mixture, then into crumbs. Fry on both sides in butter until brown. Serve with butter and warm maple syrup.
Wash spinach and pat dry. Tear spinach and lettuce into bite size pieces; toss with onion. Combine olive oil, lemon juice and honey in a tightly covered container. Shake well. Just before serving, toss dressing with salad. Sprinkle sesame seeds atop. Serves 6.
Boil chicken (approximately 35 minutes) until cooked. Use broth to cook spaghetti noodles. Prepare noodles as directed on package but use broth instead of water. Debone chicken. In large skillet, melt butter. Add chopped onion and bell pepper. Saute until onions are clear. Add cheese. Stir until melted, then add cooked noodles. Pour into a casserole dish and bake at 350° for 15 minutes.
Cut chicken into bite sizes. Saute celery, peppers and onions in olive oil. Add mushrooms, cheese, soups, broth, pimentos, olives and chicken. Cook spaghetti noodles and mix with other ingredients. Heat as a casserole at 350° for 20 minutes. Serves 16. Can be frozen and reheated.
Dissolve yeast in warm cream and milk in bowl. Add flour, salt and sugar and mix. Slowly add butter, stirring continuously. Fold in beaten egg white. Make waffles thinnish, but cover all corners. The best waffles ever!
Combine first five ingredients and 1/4 cup water in mixer bowl. Beat 2 minutes. Pour half the batter into greased and floured tube pan. Sprinkle mixture of pecans, brown sugar and cinnamon over batter. Spoon in remaining batter. Bake in a preheated 375° oven for 45 minutes or until cake is done. Cool in pan for 25 minutes. Invert onto cake plate. Drizzle with mixture of confectioners sugar and milk.
Saute onion in 4 tablespoons margarine. Add Cheez Whiz. Stir until dissolved. Squeeze water from broccoli and add to cheese mixture. Put into greased casserole dish. Beat 3 eggs and fold into mixture. Melt 1 tablespoon margarine. Crumble crushed corn flakes over top. Drizzle melted butter all over. Bake at 375°, uncovered, for 45 minutes. Serves 6.
Add olive oil to an 8 inch skillet. Add onions and bell pepper after olive oil is hot. Add salt, black pepper, Emeril's Essence seasoning, and Italian seasoning. Cook until onions are clear.
Separate the eggs. Cream the butter and the sugar; add the jam and blend. Add egg yolks one at a time and mix until smooth. Add flour and milk, alternately and blend after each addition. Add spices, nuts and raisins. Fold in egg whites that have been well beaten. Bake in a 250° oven until done.
Brown meat; drain. Add tomatoes, tomato paste, water, onion and seasonings. Let simmer. Dip each tortilla in hot oil. Place tablespoonful of meat sauce and cheese on each tortilla; roll up tightly. Place, seam side down in 9 x 13-inch pan. Top with remaining meat and cheese. Cover with foil. Bake at 375° for 25 minutes. Makes 6 to 8 servings.
Place bread in bottom of casserole dish. Saute and drain sausage; crumble over bread. Beat eggs, mix in milk and salt. Pour egg mixture over bread and sausage. Sprinkle cheese on top and let set overnight in refrigerator. Bake at 400°, covered, for 45 to 55 minutes.
Prepare meat. Place in pan and sprinkle with onions; layer with broccoli. Cover with grated cheese. Beat eggs. Add milk and Bisquick, salt and pepper to taste. Pour mixture over all. Bake at 350° for 50 to 60 minutes. Use 9 x 13-inch pan for medium quiche. Use 8 x 10 x 10 1/2-inch pan for deeper quiche.
Mix crushed wafers and melted oleo and press in a 9 x 13-inch pan.
Boil broccoli for 5 minutes; drain. Mix with soup, egg, cheese and mayonnaise. Season to taste. Put in an 8-inch square Pyrex dish. Combine melted butter and cornflakes; sprinkle over broccoli mixture. Bake at 350° for 30 minutes. Serves 6. Can be multiplied successfully.
Arrange chicken breasts, bone side down, in a 13 x 9-inch baking dish. Arrange mushrooms around chicken. Pour wine over chicken and sprinkle with parsley, salt and pepper. Cover and bake at 350° for 50 to 60 minutes.
Cream butter and sugar. Add eggs and beat well, add pineapple. Stir in bread cubes. Bake in a greased 1 1/2 quart casserole, uncovered for 50 - 60 minutes at 350 degrees until lightly browned.
In 1 1/2-quart casserole, stir together sugar and corn syrup; stir together. Microwave at High for 4 minutes. Stir in peanuts; microwave at High 3 to 5 minutes, until light brown. Add butter and vanilla to mixture, blending well. Microwave at High 1 to 2 minutes. Add baking soda; stir until light and fluffy. Quickly pour mixture onto lightly greased (use butter or margarine) cookie sheet or unbuttered nonstick coated cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container.
Cook macaroni and drain. Mix with all ingredients and bake at 350° until bubbly.
Mix dry stuffing mix and seasoning packet with eggs and lean ground beef. Place in crock-pot. Turn heat to low setting, and cook for 6-8 hours. Add catsup to top of meat loaf and potatoes around edges. Cook for an additional 1-2 hours. (If you prefer the traditional way of making the meat loaf this way, bake in oven at 350° for 1 hour. Omit the potatoes.) This makes a great meat loaf and is very simple.
Clean berries and place in the two baked shells. Boil water, sugar and cornstarch until clear. Set off heat and add jello. Mix well and pour over berries in crust, being careful not to fill too full. Chill until set. Serve with whipped topping. May use same flavor jello as berries.
In a saucepan combine water and oatmeal. Cook 1 minute. Let stand. Add rest of the ingredients. Stir. Pour into an 8 or 9-inch square greased pan. Bake at 350° for 30 to 35 minutes. Frost with butter frosting.
Place a large piece of foil on table. Put pork chop in center of foil; sprinkle with salt. Slice potato, carrot and onion and place around pork chop. Add three tablespoons of water. Foil foil up and seal edges. Place on baking sheet and bake in 325° oven for 1 hour.
Mix in heavy pan until boiling. Continue stirring for 15 minutes. Take off heat and serve with apple slices.
Beat and pour eggs and milk over noodles. Put in a 4-quart baking dish; sprinkle generously with Parmesan cheese. Bake at 350° for 30 minutes. (Great for a crowd!)