HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and remove from heat. Stir in vinegar and sugar. Allow to cool slightly. Add beaten eggs, coconut and vanilla. Pour into pie shells. Bake in a 425° oven for 20 minutes. Reduce heat to 350° and continue baking for 30 minutes or until sets.
Cream butter and bananas together. Add eggs and beat. Add flour, sugar, salt and soda. Beat again and then stir in nuts. Bake in loaf pan at 350° for 1 hour.
Mix together all ingredients, except chicken. Beat with a wire whisk. Marinate chicken for 1 hour in the refrigerator. Remove and cook the chicken on the grill outside, basting often with the marinade. Cook meat until done.
Quickly brown chops in oil. Place in casserole; add in layers onions and peppers. Mix soup with one can of water and pour over mixture. Cover with foil and bake for 1 hour and 15 minutes at 350°. Serves 4 to 6.
Wash and cut up chicken ready for cooking. Put in salt, soda and water. Let soak in refrigerator overnight. Take out of water and coat with self-rising flour. Fry in Crisco oil in deep fryer until golden brown. Will be crisp and juicy.
Combine rice (from box) with beef, egg, onion, salt, pepper and 1/2 cup tomato juice. Shape into balls and place in skillet. Add sugar to remaining 2 cups of tomato juice. Pour over meatballs. Bring to a boil. Reduce heat; simmer, covered, for 15 minutes, basting occasionally.
Stir first 3 ingredients with fork. Add oil and blend. Sprinkle water over mixture, blend with fork.
Cook potatoes in lightly salted water about 15 minutes. Drain and cool. Cut potatoes in quarters and set aside. Melt butter with oils in large heavy skillet over medium heat. Add potatoes and cook 5 minutes, stirring frequently. Turn heat up and cook potatoes until golden brown, turning frequently, about 20 minutes. Add garlic, salt, pepper and parsley. Cook for 3 more minutes. Serve hot.
In large bowl, dissolve gelatin in boiling water. Stir in sherbet. Cool until syrupy. Spoon whipped topping into large bowl. Gradually beat in jello mixture on low speed until well blended. Pour into a 12-cup mold coated with nonstick cooking spray. Refrigerate 6 to 8 hours until set. Yields 16 servings.
In a 4 qt. pot, make a roux with the butter and flour over a low heat. Set aside. In a smaller pot, place in all vegetables. Cover and simmer in small amount of water about 5 mins. Blend & heat chicken broth, Half & Half and milk. Add this liquid to roux. Add all vegetables to broth and simmer approx. 45 mins. Brown bacon until crispy. Crumble and sprinkle in soup. Salt and pepper to taste.
Combine all ingredients in large bowl, mix well. Pour into greased 9-inch baking dish. Bake at 375° for 25 Minutes or until liquid is absorbed. Cover with cheese and crushed crackers.
Boil ham in water for about 3 to 3 1/2 hours. Take out and debone. Put back in water and add quartered cabbage head. Cook for 15 minutes. Take out and add carrots (as many as you please). Cook 15 minutes; take out. Add as many potatoes as you please. Cook until all is tender.
Preheat oven to 325°. In medium bowl, beat egg yolks with Eagle Brand, lemon juice and food coloring if desired. Pour into prepared pastry shell; bake 30 minutes. Cool. Chill. Spread with whipped cream. Refrigerate leftovers.
In a mixing bowl, add water and Crisco. Cream well. Add a pinch of salt and then flour. Mix and roll out on a well-floured board. Makes 1 pie crust.
In large saucepan, saute vegetables in margarine for 10 minutes. Stir in flour. Add the broth and heat, stirring constantly, until mixture comes to a boil. Add barley. Cover and simmer until barley is cooked through (about 1 hour). Stir in milk, meat, salt and pepper. Heat through and serve.
Heat large nonstick skillet (coat with cooking spray). Add chicken. Sprinkle with pepper and paprika. Cook until browned. Stir often. Remove to plate. Add onion and 3 tablespoons water to skillet. Cover and cook over low heat until onion wilts. Add zucchini, green and yellow peppers, garlic and tomatoes with their juices. Toss with oregano and basil. Cover and cook over low heat for about 8 minutes. Return chicken. Cook another minute. Toss over cooked pasta.
Combine all ingredients and pour into large casserole dish. Put 6 raw pork chops on top. Bake at 350° for 1 hour.
Put 4 handfuls of brown sugar in 13 x 9 x 2-inch pan. Add 4 tablespoons butter (room temperature) and enough milk to "cream." Next, flatten 2 loaves frozen white bread dough that have thawed overnight in refrigerator. Spread with butter. Sprinkle with sugar, cinnamon and chopped pecans. Roll up like a tootsie roll. Cut roll into about 15 sections. Place them in rows on top of creamed brown sugar. Cover and let rise. Bake at 350° for 30 to 45 minutes. Let cool a little in pan before removing.
Brown pork chops in large nonstick skillet. Remove pork chops and drain. Combine soup, water and sage in skillet. Add carrot and onions. Arrange pork chops over soup mixture, cover and simmer over medium heat 15 minutes, stirring and rearranging pork chops once. Add green peppers. Cover and cook an additional 10 minutes. Makes 6 servings.
Grease and flour 9 x 13-inch pan. Combine all ingredients and mix well. Bake at 350° for 30 minutes.
Place zucchini, cut side up, in a lightly greased broiler pan. Brush tops of zucchini with melted butter and sprinkle with salt, pepper, cheese and paprika. Broil 6 to 8 inches from heat 12 minutes or until tender. Yield: 3 servings.
Mix sugar, salt, butter and eggs with vinegar. Add coconut, raisins and pecans. Bake at 325° for 35 to 45 minutes.
Cook hen until tender. Dice chicken and add bread crumbs, rice, salt, pimiento, chicken broth or milk and eggs. Pack in greased pan and cook at 350° for 1 hour.
Bake the potatoes. When done, cut in half. Remove potatoes from skim, trying not to break skin. Put potatoes in bowl. Add salt, pepper, butter, freezer dried chives, Cheddar or Velveeta cheese to taste. Mix with mixer until smooth and creamy. Fill potato shells and bake until hot.
In a bowl, drain pineapple; reserve juice in a saucepan. Mix together juice, 1/2 cup water and lemon juice. Heat to boiling. Remove from heat and add gelatin, stirring thoroughly. Break up cranberry sauce with a fork and stir into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple, celery and nuts. Chill until firm. Makes 8 servings.
Mix together jello, pudding and pie filling; add water. Bring to a boil and let cool. Add mandarin oranges. Fold in Cool Whip.
Combine above ingredients and cook on top of stove approximately 30 minutes or until thickened. Pour into 11 x 13-inch pan. Add 10 to 12 pieces of chicken. Bake in 325° oven for approximately 45 minutes to 1 hour. Serve with rice.
Bring the juice from the crushed pineapple and the Jell-O to a boil. Add pineapple to your mixture. Add cottage cheese and Cool Whip. Add celery and nuts (optional). Whip together. Garnish with pecans.
Brown garlic and ginger in butter. Add mushrooms and cook 5 minutes. Add tofu. Garnish with parsley.
Remove skin from sausage and break into pieces. Fry until cooked. Remove from frypan, keeping sausage oil in frypan. Place cooked sausage into a food processor. Blend. Return mixture to frypan. Add spinach and garlic. Cook until blended. Remove garlic cloves and set aside.
Combine first 6 ingredients in electric blender. Process until smooth. Cover and chill. Garnish with red pepper strips. Serve with raw vegetables. Yields 1 2/3 cups.
Mix cake as directed. Take out 1 1/2 cups of batter and bake cake as directed. Cool. Beat softened cheese; add milk gradually. Add pudding; beat slowly until dissolved and thick. Spread pineapple over pudding mixture. Cover top with Cool Whip; sprinkle with nuts. Refrigerate 4 hours.
Grind first 4 ingredients. Press out excess liquid before adding salt. Combine all veggies in large bowl. Sprinkle with salt. Cover with cold water. Let stand 4 hours. Drain thoroughly. Press out excess liquid.
Mix lemon jello, sugar, hot water and lemon and chill about 1/2 hour. Chill the evaporated milk 1/2 hour also. Whip each separately and then whip them together. Put graham cracker crumbs on top and bottom.
Butter pan. Dump in frozen rolls. Add dry pudding mix, brown sugar and nuts in small bowl. Scatter over dough. It will sift down between rolls as they thaw and raise. Cut margarine into thin pats. Arrange over the top of rolls in pan. Cover and leave until morning (they will rise). Preheat oven to 350°. Bake in center of oven for 35 minutes or until golden brown.
Cream shortening, sugar and eggs. Add applesauce; mix well. Stir in sifted dry ingredients, alternately with water. Blend fruits and nuts into the batter. Bake in well-greased and floured tube pan at 350° for 55 to 60 minutes. Frost with Penuche Frosting.
Preheat oven to 350°. Grease large glass baking dish with butter. Arrange shrimp in a single layer in baking dish. Evenly sprinkle parsley and cheese over shrimp. Chop garlic and distribute evenly over shrimp. Cut butter into pieces and put on shrimp. Bake for 20 minutes.
Remove stems from berries to form a flat base. Place on a cutting surface, pointed end up. With a sharp knife, carefully slice each berry in half vertically to within 1/4 inch of base. Cut each half into 3 wedges to form 6 petals. (Do not slice through base.) Pull petals slightly apart; then in a small bowl beat cream cheese, powdered sugar and sour cream until fluffy. With a small spoon, fill strawberries. Makes 8 to 12 servings.
Combine first 11 ingredients in large bowl. Drain excess liquid. Spoon approximately 3 tablespoons of filling in center of wrap. Fold bottom and top edges up just to cover edge of filling. Fold sides over, moistening edges to seal. Deep fry a few rolls at a time in hot oil at medium heat (375°) until golden (about 3 minutes). Drain excess oil. Serve immediately with soy sauce, duck sauce, etc.
Thoroughly mash potatoes. Add all ingredients, except shortening or oil and corn flakes. Take serving spoon of mixture and shape into potato shape. Roll in crushed corn flakes. Place in baking pan with oil. Bake at 350° for 3/4 hour.
Mix Bisquick, milk and eggs. Beat until well blended (that's the fun part!). Let dad cook them. Makes 12 pancakes.
In a small bowl, blend together soup, sour cream, milk and chicken broth. Set aside. Break tortillas into pieces and place in a casserole dish, then add chicken, green chiles and soup mixture; repeat. Top with cheese. Bake at 350° for approximately 1 hour.
Combine cucumbers and onions. Sprinkle with salt. Let stand for 2 hours. Blend all the rest of ingredients. Boil for 8 minutes. Place in hot jars and seal.
Combine flour, butter and 1/2 cup chopped pecans; press into bottom of a 9-inch square pan. Bake at 375° for 15 minutes or until lightly browned. Cool.
Preheat oven to 425°. Grease 8 medium muffin cups, 2 1/2 x 1 1/4-inch. Cut 1/3 cup margarine into flour, 2 tablespoons sugar, the baking powder and salt with pastry blender in large bowl until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball.
Dissolve gelatin in boiling water. Add sherbet and mix well. When partially set, add whipped cream. Chill; sets quickly.
Mix last 3 ingredients in a bowl and spread over chicken in a baking pan. Bake at 350° for 1 1/2 hours, uncovered.
Cook broccoli and drain. Saute onions and celery in butter. Combine with cooked rice and all other ingredients. Bake at 350° for 30 to 40 minutes.
With pastry blender, combine flour, margarine, brown sugar and oatmeal. Save out 1 cup. Place rest of mixture in 8 or 9-inch pie plate. Press on sides and bottom of pie plate to form crust. Pour in cherry (or blueberry) filling. Sprinkle rest of crumb mixture on top. Bake at 350° for 30 minutes.
Wash eggplant and cut into slices 1/4-inch thick; do not peel. Season with salt and pepper. Dip into bread crumbs. Dip into eggs and then again in bread crumbs (may need more eggs and crumbs). Place in refrigerator for 30 minutes. Fry eggplant slices until tender and golden. Brown on both sides. Add more oil when needed. Drain on paper towels. Line a buttered baking dish with some sauce. Arrange a single layer of eggplant on sauce. Cover with Mozzarella, sauce, basil and Parmesan cheese. Bake in preheated oven at 350° for 25 to 30 minutes.
Mix flour, soda and baking powder. Add cherries, chocolate chips, dates and nuts. Set aside.
Cut chicken into 1 1/2-inch pieces. Combine bread crumbs, cheese, salt and herbs; mix well. Dip chicken into melted margarine and then bread crumbs to coat. Place on baking sheet. Bake at 400° for 20 minutes. Serves 12.
Mix together last four ingredients. Cut broccoli to desired size and place in bowl. Crumble bacon on top. Pour mayonnaise mixture over broccoli. Refrigerate. Can be made the night before.
In a saucepan, combine sugar, nutmeg, cream of tartar and boiling water. Cook to 246° on candy thermometer. Add vanilla and walnut halves. Stir until nuts are completely covered. Turn onto greased cookie sheet. Separate with two forks while hot. Cool. Makes 3 cups.
Cut ham very thin. Cut into 1 1/2-inch squares. Soften cream cheese with mayonnaise. Season highly with prepared mustard and onion juice to taste. Spread on ham squares. Roll tightly and serve on toothpick.
Spray cookie sheet with Pam. Use powdered sugar on hands to push out dough. Bake until brown. Let cool. Mix cream cheese and sugar; spread over dough. Spread strawberries over cream cheese. Spread glaze over strawberries. Add whipped cream when ready to eat. Decorate with strawberries.
Stir-fry meats in oil, seasoning with garlic and seasoning salt; set aside. Stir-fry vegetables until done. Add garlic. Mix cornstarch and water well; mix into vegetables.
Soak cabbage in bowl of cold water 10 minutes; drain well. If not already shredded, cut cabbage into 1/8-inch wide shreds. Squeeze dry between paper toweling.
Combine macaroni, cheese, celery, ham and onion. Add enough salad dressing to moisten. Mix well. Chill. Serves 6.
Be careful in your selection. Do not choose too young. When selected, give your entire thoughts to preparation for domestic use. Some wives insist upon keeping them in a pickle. Others are constantly getting them into hot water. This may make them sour, hard, and sometimes bitter. Even poor varieties may be sweet, tender and good, by garnishing them with patience, well sweetened with love and seasoned with kisses. Wrap them in a mantle of charity. Keep warm with a steady fire of devotion and serve with peaches and cream. Serves 2.
Place slices of the cooked potatoes into a casserole dish. Add the onion and green peppers into the white sauce. Pour over the potatoes. Sprinkle the cheese on top and allow to sink in. Place in a 350° oven for about 1/2 hour. Serves 6.
Boil water; add sugar and coffee. Before it cools, add the vanilla. Cool and add the vodka. Seal in glass jars for 2 weeks before serving. Keeps for a long time.
In food processor or blender, combine all ingredients, except oil, until smooth. With motor running, slowly drizzle oil through feed tube until mixture is creamy. Refrigerate in a covered container (mixture thickens when chilled).
After following instructions in Proverbs 23:14, pour batter into well-greased loaf pans and bake for 50 minutes in preheated 325° oven. Cool and slice after a few John 11:9.
Brown meat; drain. Add next 6 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles; drain and rinse in cold water. Combine cottage cheese with eggs, seasonings and Parmesan cheese. Place 1/2 noodles in a 13 x 9-inch pan, spread 1/2 cottage cheese mixture over, then 1/2 the Mozzarella cheese and 1/2 the meat. Repeat layers. Bake at 375° for 30 minutes. Garnish with triangles of Mozzarella. Let stand a few minutes until filling is slightly set. Serves 8 generously or 12 smaller.
In a covered skillet over medium heat, in 1/2-inch boiling water, cook cauliflower for 5 minutes or until tender-crisp. Drain in colander.
Season chicken lightly with salt and pepper. In large skillet over medium heat, melt butter. Add chicken. Cook 5 minutes on each side or until browned, turning once. Remove chicken and set aside. Stir onion into skillet. Sprinkle flour, paprika and dill evenly on top. Saute 2 to 3 minutes; stir in broth and water. Return chicken to skillet; reduce heat to medium. Cook uncovered 15 to 20 minutes until chicken is cooked through and juices are slightly reduced. Remove from heat and stir in sour cream alternative until well blended. Season with salt and pepper to taste. Serve over noodles.
Mix together; drop from spoon. Bake at 375° for 10 to 12 minutes.
Beat eggs for 5 minutes, gradually adding sugar, pumpkin and lemon juice. Mix dry ingredients; fold into pumpkin mixture. Spread into well-greased 15 x 10 x 1-inch pan. Top with nuts. Bake at 375° for 15 minutes. Turn out on wax paper that has been liberally dusted with powdered sugar. Roll. Cool and unroll. Spread with filling.
Mix soup and cream. Lay chicken in oiled 9 x 13-inch Pyrex dish and pour cream and soup over it. Sprinkle with parsley and paprika. Bake 1 1/2 hours at 350°, uncovered.
Chill pared potatoes in ice water for 2 hours before grating. Finely grate potatoes and measure 2 cups full. Place grated potatoes in towel and squeeze out water. Combine potatoes, eggs, flour, baking powder and salt. Drop by tablespoon onto hot, well-greased griddle. Cook over moderate heat about 5 minutes on each side, until golden brown. Makes eight 3-inch pancakes.
Drain the pineapple. Mix the Cool Whip and milk together. Add lemon juice, pineapple and nuts. Pour into graham cracker pie shell.
Mix hamburger, rice and onion together. Shape into balls the size of walnuts and put in baking pan or dish. Mix remaining ingredients. Pour over balls. Cover and bake at 350° for 1 hour.
Sift together the first 6 ingredients in large mixing bowl. Add remaining ingredients. Mix until moistened. Beat 2 minutes at medium speed on electric mixer. Bake in greased and lightly floured 9 x 9 x 2-inch pan in moderate oven (350°) for about 35 minutes or until done. Cool 10 minutes; remove from pan. Cool. Frost with cream cheese frosting.
Mix all ingredients well. Chill for at least 6 hours. Serve with Hawaiian bread.
Beat eggs well until light and thick. Add sugar gradually and mix well. Sift flour, baking powder and salt. Stir into egg mixture. Add water and mix. Spread in a small cookie (10 x 13 x 15-inch) sheet and bake at 325° for 20 minutes or lightly brown.
Put all ingredients into blender and mix at high speed until smooth. Use this in any recipe that calls for Eagle Brand milk. Makes 14 ounces.
Mix instant pudding with milk. Leave about 5 minutes to set. Then fold in Cool Whip. Layer 9 x 13 pan with whole graham crackers, then pour 1/2 of the pudding mix on top of crackers. Then put another layer of crackers on top. Then put remaining pudding mixture on top. Top with a layer of crackers and frost with chocolate frosting. Set in refrigerator overnight.
Mix all together, pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes or until golden brown.
Mix together first 4 ingredients. Add noodles and cashews before serving. Mix together. Keep cool.
Combine all the ingredients except the shrimp. Place crisp lettuce on a platter or individual plates. Add the shrimp and toss lightly. Refrigerate the salad until you are ready to serve.
Cut eggplant in half lengthwise. Parboil 25 minutes. Cool and scoop out pulp to 1/4-inch of skin. Cut pulp in cubes. Melt butter or margarine in medium skillet. Add garlic, celery, carrots and onion. Cook until onion is transparent. Blend in eggplant pulp and other ingredients. Spoon mixture into eggplant shell. Place in buttered baking dish and bake at 400° for 20 minutes. Serves 6.
Prepare grill. Blend Blue cheese, garlic, parsley, club soda, pepper and salt in a large mixing bowl. Add ground beef; mix everything lightly but completely. Shape into approximately 8 patties. Grill burgers for 2 to 3 minutes on each side for medium rare, or until desired.
Wash beans and add all ingredients except parsley, sausage and rice. Cover with water. (You can add more water later.) You want the beans to make a thick gravy. Cook covered until beans are done. Add sausage and parsley and cook 15 to 20 minutes longer. Serve over hot rice.
Heat butter until melted. Sprinkle and pat cake mix over it. Sprinkle with marshmallows, chocolate chips and cereal. Drizzle milk over top. Bake for time set or until cereal is golden brown (350° for 20 to 25 minutes). While warm run knife around edge.
Bake brownies in 13 x 9-inch pan. Cool. Break into pieces. Place 1/2 in the bottom of a trifle dish. Put mousse over brownies. Sprinkle with 1/2 crushed Heath bars. Top with Cool Whip. Repeat layers. Sprinkle mini chocolate chips on the top.
Beat egg whites dry, adding a little sugar when beaten stiff, and continue beating until thick. Add remaining sugar to yolks and beat. Add 2 tablespoons boiling water to yolks and continue beating well. Add to beaten whites and beat until smooth. Add flavoring of 1 teaspoon vanilla or 1/4 cup of brandy. Beat enough to mix. Serve on pudding.
In a greased 13 x 9 x 2-inch pan, spread pie filling on bottom of pan. Spread pineapple over cherries. Sprinkle dry cake mix over pineapple. Pour melted butter over cake mix, and add nuts last. Bake at 350° for 55 minutes. Leave in pan. Serve with whipped cream or ice cream.
Combine sliced vegetables in a bowl. In a separate bowl, mix jello. Use less water and let gel slightly. Add vegetables, onion and vinegar to slightly gelled jello. Let gel until firm. Serve on lettuce. Top with mayonnaise as desired.
Bring first 4 ingredients to a boil in 1-quart Pyrex measure, then cook for 2 minutes on Full power. Remove and add baking soda. Stir well. Spray inside of large brown grocery bag. Pour popcorn into it. Pour syrup over corn; stir. Cook 1 1/2 minutes on Full power. Take out and shake bag well. Return and cook 1 1/2 minutes more on Full power. Open bag and cool.
Mix and pat into rectangular cake pan. Bake 25 minutes at 350°. Cool and top with these three layers.
Saute onion and zucchini in oil until soft. Stir in chicken broth, water, corn and oregano. Chop apple into small chunks and add to mixture. Bring to a boil, then reduce heat and simmer for 10 minutes. Serve piping hot. Makes 4 servings.
Mix soup, sour cream, picante and chili powder together. Use 1 cup of soup mixture and mix with chicken and cheese. Warm up tortillas and spread about 1/4 cup chicken/cheese/soup mixture per tortilla. Roll up and place seam side down in 3-quart baking dish. Pour remaining soup mixture on top. Cover and bake at 350° for 30 minutes. Uncover and add drained, diced tomatoes. Cook for 10 minutes. Garnish with sliced green onion(s) before serving. (Baking time may vary from 30 to 40 minutes.)
Mix ground beef, egg, salt and garlic powder; shape into meatballs. Brown in oil or melted margarine; drain. Mix tomato sauce, water, basil, salt and pepper; pour over meatballs. Simmer 10 minutes. Serve over cooked and drained noodles.
Mix all together and pour into greased 9 x 13-inch pan. Sprinkle top with 1/2 cup grated Cheddar cheese. Bake until golden brown at 400° or 500°.
Place prunes and apricots in a 12 x 8 x 2-inch baking dish. Combine remaining ingredients, spoon over dried fruit. Bake, uncovered, at 350° for 1 hour. Yields 12 servings.
Drain salmon; mix all ingredients. Cover and refrigerate. Form into a ball or loaf. Cover with chopped pecans. Serve cold with crackers.
Cook and drain broccoli. Mix all ingredients and pour into baking dish. Crush Ritz crackers and sprinkle on top with some grated cheese. Bake 1 hour at 300°.
Mix together all ingredients. Set aside. Melt 1/2 cup of sugar in a pie pan. Allow to cool. Add mixture. Bake at 350° for 35 to 45 minutes or until firm and golden brown.
Saute celery, onions, pepper and butter in a Dutch oven. Add soup and next 8 ingredients. Cook until thoroughly heated. Stir in crab meat gently. Heat thoroughly on medium/low heat.
Blend first four ingredients until smooth. Stir in remaining until moist. Pour mix into a greased bread pan. Bake at 350° for 50 to 55 minutes.
Saute onion in butter until translucent. Add the rest of the ingredients and simmer for 5 minutes on low heat. Will keep in refrigerator for a month. Good sauce for chicken, ribs or barbecued oysters.