HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together meal, salt, soda, milk, corn, cheese and peppers. Pour hot bacon grease in bottom of pan. Pour batter into pan (iron skillet is best). Bake at 350° for 45 minutes.
Preheat oven to 350°. Lightly grease a 1 1/2-quart baking dish. In a medium-sized bowl, stir together flour, brown sugar and butter until crumbly. Add pecans and stir; set aside.
Sprinkle chopped walnuts in greased 8 or 9-inch square baking pan. Combine brown sugar and cinnamon. Separate biscuit dough into 10 biscuits. Dip biscuits in butter, then sugar mixture. Place in pan, overlapping slightly. Tuck raisins in between biscuits. Add any remaining sugar mixture and butter. Bake at 425° for 12 to 15 minutes. Invert pan. Serve warm.
Cook vegetables in oil in skillet until tender-crisp. Stir in flour and milk; cook until thickened. Remove from heat; add cottage cheese, 2 tablespoons Parmesan and salt and pepper. Stuff shells and place in shallow baking dish. Top with remaining Parmesan. Bake, covered, at 325° for 25 minutes. Refrigerate leftovers.
Place apples and blueberries in a microwave-safe 8 x 1 1/2-inch round baking dish. Sprinkle with 2 tablespoons of the dry pudding mix. Set aside.
Mix cream cheese, green onions, cheese, and salad dressing. Spread over tortillas and roll up. Cut into smaller pieces and serve.
Lay chopped potatoes in a 9 x 13-inch pan. Combine onion soup and melted margarine; mix well. Pour mixture over potatoes. Bake at 350° for 45 minutes, stirring occasionally.
Saute onions in margarine. Pour in milk. Add cream cheese and stir until melted. Dissolve bouillon cubes in boiling water. Add seasonings and broccoli.
Melt butter in a medium saucepan. Crunch up vermicelli pasta into approximately 1-inch lengths. Saute pasta in butter until golden brown. Add chicken broth to butter and vermicelli. Bring to a boil. Add rice and cover; simmer for 10 minutes. Add toasted almonds, chopped dates and coconut to rice. Continue to simmer for 10 more minutes. Remove rice from stove. Let stand, covered, for 5 minutes. Fluff with a fork. Serve immediately.
Thaw Brussels sprouts. Layer all the vegetables in a large casserole or crock-pot. Yellow beans on the bottom and creamed corn on the top works best. Spread cheese around top of casserole and top off with the pimento. Bake, covered, at 350° for 45 minutes or on low in crock-pot for 6 to 8 hours.
Melt chocolate in top of a double boiler, or over very low heat. Stir in remaining ingredients. Serve hot over ice cream. May be stored in covered jar and reheated when needed.
Melt chocolate and margarine. Cool. Add vanilla. Blend remaining ingredients; add chocolate mixture. Do not beat. (May add 1/2 cup pecans.) Pour into cups. Bake in a 325° oven for 30 to 35 minutes.
Mix all ingredients in a large pot over medium low heat until blended. Turn heat to medium and stir occasionally. The sauce is done in 45 minutes.
In a bowl, beat eggs to blend. Stir in broccoli, almonds, onion, bread crumbs and water. Add salt and pepper to taste.
Cook peeled potatoes in boiling salted water until tender. Drain and mash until smooth. Add sour cream, cream cheese, pepper and salts and beat until light and fluffy. Place potatoes in greased 2-quart casserole and bake at 350° for 30 minutes. Swirl potato mixture with back of a spoon to make a circular or meringue-like pattern. Sprinkle with paprika and run briefly under the broiler.
Sift flour, salt and baking powder into a bowl; add shortening. Mix well with fork; add milk. Knead slightly. Roll out on floured surface to 1/2-inch thickness. Cut with floured cutter. Bake on greased baking sheet for 12 to 15 minutes at 450°.
Beat eggs until well mixed. Add other ingredients and mix well. Pour into a 2-quart casserole dish. Bake at 400° for 30 minutes or until browned. (You can also bake this in a 13 x 9 pan.)
Cream butter and sugar. Add water and vanilla; mix well. Gradually add flour. Fold in pecans. Roll dough into 1-inch balls. Place on ungreased baking sheets and flatten with fingers. Bake at 300° for 20 to 25 minutes. (I had to bake for 30 minutes.) Cool on wire rack. When cool, dust with powdered sugar.
Combine in mixing bowl and stir quickly until dough clings together. Turn quickly onto floured board. Roll out and cut out with biscuit cutter. Place on lightly greased baking sheet and bake about 10 minutes at 450°.
Cook onion and green pepper in the oleo. Add corn and Cheez Whiz. Stir until mixed. Add rice and put into baking dish. Bake at 350° for 30 to 40 minutes. Can cook in microwave for 5 to 10 minutes.
Mix lemon gelatin, hot water and juice of lemon until gelatin is dissolved. Cool. Cream the cream cheese with sugar; add vanilla. Combine gelatin mixture and cheese. Whip chilled Milnot and fold into mixture, gently. Pour over graham cracker crust. Chill (better if made the day before). Serve with whipped cream topping.
Mix together salad dressing, cream cheese and dry mix. Pat crescent rolls in bottom of cookie sheet pan with sides. Prick a little and bake at 350° for 8 to 10 minutes. After crust cools, spread with cream cheese-salad dressing mixture. Top with whatever you want such as: celery, broccoli, cauliflower, green pepper, green onion, grated carrots, radishes, mushrooms and olives. Then top with grated mild Cheddar cheese. Chill.
Mix all ingredients well (except tortillas). Spread on tortilla shells. Roll each shell and chill. Slice when chilled enough. Serve with chili sauce.
With electric mixer beat eggs until foamy, add sugar and vanilla and continue to beat for 2 minutes. Blend in cream and other additional liquid by hand. Add flour and continue to mix by hand slowly until well blended. Beat 1/2 minute with electric mixer on low speed. Bake in a loaf pan, that has been greased and floured, at 350° for about 40 minutes.
Mix jello and boiling water. Add remaining ingredients. Mix all in a bowl! Put one-half in Pyrex glass pan. When jelled (cool), spread pint sour cream on top. Then cover with remaining mixture. Refrigerate to set!
Mix all ingredients and roll into balls. Bake at 400° for 10 minutes.
Boil broth; add 1 cube chicken bouillon until dissolved. Add cream of chicken soup. Cook until boiling. Pour over cut-up chicken in a 9 x 13-inch baking dish. Combine Bisquick and milk. Mix. Drop on top of chicken. Bake at 350° for 30 minutes or until golden brown.
Brown beef; drain. Stir in vegetables, rice, soup, water and soy sauce. Heat to boiling. Turn in shallow 2-quart baking dish. Bake in a 375° oven for 1 hour or until rice is tender. Top with noodles and bake 2 minutes longer.
Mix sugar and cinnamon in bowl. Cut each biscuit in 4 pieces and roll in cinnamon and sugar mixture. Drop in tube cake pan.
Combine sugar, cocoa and butter. Beat well and add eggs, one at a time, blending in well. Add vanilla and salt. Continue beating and slowly add milk. Pour into pie shell and bake at 350° for 45 minutes.
Brown ground chuck, sausage and smoked sausage. Boil chicken and cool and debone (save stock). Saute bell peppers, chopped green onions, onions and celery. Add meat, chopped chicken, sauteed vegetables, creole seasoning and Kitchen Bouquet to 5 cups uncooked rice and 10 cups water or stock. Bring to boil then reduce heat to low setting stirring occasionally until rice is tender. Bon appetit!!
Have cheese at room temperature. Mix with other ingredients. Roll in paprika or chili powder. Chill until firm. Slice and serve. Serves about 16.
Cream molasses, sugar and shortening until smooth. Add eggs and mix well. Add raisins and nuts; mix well. Add dry ingredients, sifted. Add oatmeal and mix well. Refrigerate for 1 hour. Spoon onto cookie sheet. Bake at 350° for 12 to 15 minutes. Yields 3 dozen cookies.
Cook shells and cheese; set aside. Brown ground beef and onion; drain. In a 9 x 13-inch pan, layer ground beef, corn, green beans and tomatoes.
Combine brown sugar, dry mustard, flour, salt, pepper, boiling water and vinegar. Cook over low heat for 10 minutes, stirring until sugar is dissolved. Add raisins and cook 5 minutes longer. Add margarine and serve over ham.
Place flour in a bowl. Rub in butter. Add baking powder, sugar and raisins; mix well. Beat egg and add to milk; reserve 1 tablespoon of the mixture. Add remainder to dry ingredients. Knead to make moist dough. Turn onto a well floured board; roll 3/4-inch thick. Cut into 2-inch rounds with biscuit cutter or inverted glass. Arrange on slightly floured baking sheet. Brush tops with reserve egg mixture. Bake at 425° until risen and lightly browned, about 25 minutes. Let cool. Avoid overbaking.
Toast rounds of bread the size of tomato slices. Spread with crisp, chopped bacon, blended with mayonnaise. Top with tomato slice, cucumber slice and stuffed olive slice.
In a large bowl, combine eggs, milk and soup; stir in remaining ingredients. Pour into 10 x 6 x 2-inch baking dish. Bake at 350° for 50 minutes or until appears set. Let stand 5 minutes before serving. Makes 6 to 8 servings.
Cook macaroni; drain. Brown beef, onion and celery. Pour excess fat off. Stir in tomato sauce and meat mixture with macaroni and pour into two-quart casserole. Top with cheese. Bake at 350° for 25 minutes. Serves 5 to 6.
Put in blender. Blend until smooth and creamy. Chill well. Will be spreading consistency.
Marinate for 30 minutes in a bowl in refrigerator. Heat grill to optimum temperature. Sprinkle steak with salt and pepper. Place on grill and cook until outside is dark/black and inside is slightly pink. Eat.
Simmer raisins in 2 cups water for 15 minutes. Make paste of cornstarch, sugar, salt and 2 tablespoons cold water. Add paste mixture to raisins and heat until thick. Remove from heat; add butter and lemon juice. Mix well. Serve over ham, pork, ham loaf or gingerbread.
Discard any soiled outer pieces of husk. Soak corn in cold water for 5 to 10 minutes to clean and moisten. Drain well; do not dry. Set unhusked corn directly on ceramic tray and cook (microwave on High, Maximum power) 11 to 12 minutes. Let stand 3 minutes and peel back husks. Discard silks and recover with husks. Serve hot with butter and salt.
Combine eggs and orange juice. Dip chicken in mixture and then into mixture of bread crumbs, salt, paprika and shredded orange peel. In 400° oven, melt butter in a large, shallow baking pan. Remove pan from oven and turn chicken in butter to coat. Bake 40 minutes. Cover with foil last 10 minutes.
Preheat oven to 375°. In small bowl, mix flour, baking soda and salt. In a large bowl, combine butter, sugars and vanilla. With a wooden spoon, beat until creamy. Beat in eggs. Gradually add dry ingredients. Mix well. Stir in chocolate chips and nuts. Drop spoonfuls onto ungreased cookie sheet. Bake at 375° for 8 minutes or until lightly browned. Makes approximately 8 dozen.
Mix Karo and sugar. Add eggs; mix well. Add salt, flavoring, oleo and pecans. Pour into unbaked pie shell. Bake at 400° for 15 minutes. Reduce heat to 340°. Cook for about 25 to 30 minutes.
Chop fruit and dredge in flour. Mix remaining ingredients; add fruit. Pour into a 3 x 5-inch oblong pan (or pan of desirable size). Bake for 2 to 3 hours at 250°. Baking time will depend on size and thickness of pan. Yield: 11 1/2 cups batter.
Melt candy in heavy kettle or double boiler. Add nuts and Rice Krispies. Stir gently and mix well. Spoon onto waxed papered cookie sheet in heaping teaspoonfuls. Place in refrigerator until firm. Store in airtight container. May be refrigerated. Makes 4 to 5 dozen.
Preheat oven to 325°. Either marinate fish in lemon juice or sprinkle lemon on fish before baking. Put fish in glass baking dish. Pour soup over it and then sprinkle cheese on top. Cover with foil and bake 20 minutes. Serves 4.
Grate Cheddar cheeses, then let soften. Beat cream cheese until creamy and light. Mix in Cheddar cheeses and dressing mix. Mix until well blended. Roll into balls, approximately the size of grapefruit. Roll in chopped pecans to coat. Makes 2.
Mix the first 2 ingredients well with mixer. Add the egg, Crisco and flour. Mix well with mixer. Let stand 1/2 hour. Spoon into muffin pans. Bake at 450° for 10 minutes.
Crush cookies. Melt butter. Mix and press in a 9 x 13-inch pan. Mix pudding mix and ice cream (ice cream melted enough to mix). Let pudding and ice cream filling set (in refrigerator), then top with Cool Whip. Crush Heath bars (easier if frozen); sprinkle on top. Put in refrigerator.
Follow directions on taco seasoning package to make taco meat. Let cool when finished. Cut cheese into 3 x 1/4 x 1/4-inch strips. Lay eggroll wrap with corner facing you. Spoon 1 tablespoon of taco meat on corner closest to you. Place one strip of cheese in also. Baste wrap across from filling with beaten egg. Roll according to wrap instructions. Deep fry in oil until cheese starts to come out of wrapper. Serve with taco or picante sauce for dipping. Sour cream is optional as a dip.
Spray cookie sheet or molds with cooking spray. Mix boiling water and jello in bowl until all is dissolved. Pour into pan or mold. Refrigerate until cool. You can also use cookie cutters to cut into shapes or cut into squares. Keep refrigerated.
Mix eggs and pumpkin. Blend in sugar, spice and flour; mix well. Add milk; mix well. Pour into pastry shell. Bake at 425° for 15 to 20 minutes. May add pecans to mix.
Heat oil and butter in large skillet. Add cubed potatoes, seasonings and stir well. Fry slowly on medium-low heat until golden brown. Push potatoes to one side and break eggs into skillet. Mix both together when eggs are almost done. Makes 6 servings.
Beat on high for 1 1/2 minutes, shortening, eggs, sugar and vanilla. Add milk. Add sifted flour mixture alternately with mashed banana while on medium speed, beat only enough to blend, about 2 minutes. Pour into 2 layer pans or 1 large pan (greased and floured). Bake at 350° for 30 to 35 minutes. Top with whipped cream or fluffy white frosting.
Cream butter, cream cheese, egg and lemon juice until well blended and fluffy. Blend in cake mix, 1/3 at a time, mixing last portion by hand. Stir in remaining ingredients. Drop by level tablespoon onto greased baking sheet. Bake in preheated 350° oven 15 to 18 minutes or until lightly browned.
Mix all ingredients, including all the juice from canned fruits. Spoon into parfait glass or small paper cups. Cover with foil and freeze. Thaw for 30 minutes before serving. Keeps in freezer for 1 month or more.
Beat eggs. Mix in all ingredients. Marinate liver 1/2 to 3/4 hour or overnight. Dip in bread crumbs and fry in bacon grease.
Lightly brown meat in a large skillet. Drain. Transfer to a large stew pot and sprinkle flour over meat. Mix well. Add remaining ingredients. Cover and simmer until pork becomes tender and falls apart, about 2 to 2 1/2 hours. Top with grated Cheddar cheese and serve with warmed flour tortillas or similar bread. Serves 6 to 8 people.
Cook onions and garlic in oil until softened, but not brown. Mix sugar, vinegar, catsup, salt, mustard, pepper and molasses together. Pour over onion and garlic. Mix thoroughly and simmer. Add beans. Mix well. Pour into baking dish and cook 1 1/2 hours at 350° or in crock-pot.
In a large bowl, beat eggs until light and fluffy. Add pineapple (juice and all), flour, white sugar, brown sugar, baking soda and eggs; mix together. Stir in chopped nuts. Spread evenly in ungreased 9 x 13-inch pan. Bake for 45 to 50 minutes at 350° or until toothpick inserted in center comes out clean. Frost with Cream Cheese Ginger Frosting.
Trim fat from bones. Drain mixed vegetables and green beans. Reserve liquid. Combine tomato sauce, reserved liquid and enough water to measure 6 cups. Pour into crock-pot; add beef bones. Cover; cook on low for 4 to 6 hours or until meat falls from bones. Remove bones; stir in vegetables, herbs, seasonings and noodles. Cover; cook on low for 2 to 3 hours longer or until noodles are tender. Yields 10 servings.
In large bowl, sprinkle Jell-O over cottage cheese. Fold in good. Drain pineapple; fold into cheese. Add Cool Whip. Fold in good. Chill until ready to serve. You can also mix in pecans, but it's optional.
Mix first 4 ingredients together and place in buttered 9 x 13-inch pan. Lay pork chops on top. Sprinkle with onion soup and seal with aluminum foil. Bake 2 hours at 325°.
Spread dried beef over bottom of baking dish. Wrap chicken breasts with bacon. Place over beef. Mix and spoon mushroom soup and sour cream over chicken. Bake uncovered at 300° for 3 hours.
Combine whole eggs, yolks, sugar and lime juice in large mixing bowl. Whisk vigorously over simmering water until mixture is ribbony and pale in color. Remove from heat and whisk in softened butter. Refrigerate for 2 hours. Whip heavy cream until stiff. Whisk approximately 1/4 of cream into Key lime mixture to lighten it. Fold in remaining cream.
Beat egg whites, adding sugar very gradually until mixture is very dry and stiff. Fold in the Rice Krispies and chocolate bits, mixing well. On ungreased cookie sheet or parchment drop on pan with a teaspoon. Place in a preheated 350° oven. Close the door and turn off the oven. Leave in the oven for 4 hours or overnight. Store in a tin.
Mix together first 5 ingredients. Pour 1/2 of mixture into mold (or 9 x 13-inch glass pan) and chill. Whip cream cheese and ginger in mixer. Add gelatin and beat until smooth. Cut up pears and add to mixture. Pour on top of congealed jello and refrigerate until set.
Mix dry ingredients together. Stir in nuts and zucchini. Add orange juice and oil to beaten egg whites. Fold in dry ingredients; stir in orange peel. Spoon dough into greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. Cool. Frost and cut into squares.
Boil potatoes. Cool. Peel and dice potatoes and put in 2-quart baking dish. Heat margarine and half and half in saucepan until margarine is melted. Pour over potatoes. Top with cheese. Bake at 350° for 1 hour and 15 minutes.
Heat together beets and liquid. Mix remaining ingredients. Stir into beets. Cook, stirring constantly until smoothly blended and thickened.
Butter a 13 x 8 x 2-inch dish. Put in 1 cup uncooked rice, then chicken pieces. Add celery soup as is. Sprinkle over the onion soup. Pour water in dish. Cut small pieces of butter over top. Salt and pepper to taste. Cover and bake 1 hour at 325°.
Shred cheese. Combine cheese, mayonnaise and seasoning. Form into ball or ring. Roll in pecans.
Combine first 4 ingredients and brown well. Add 1/2 cup slivered almonds, bouillon, pepper and oregano to taste. Put in a 9 x 13-inch pan. Cover and bake at 350° for 1 hour. Check and stir after 1/2 hour. Mix should be dry in appearance.
Preheat oven to 375°. Cream together sugar and margarine. Mix in eggs, milk, applesauce, lemon juice and lemon peel. In another bowl, sift together flour, baking powder and salt, then mix in oats. Slowly add dry ingredients to wet ingredients, mixing well by hand. Coarsely chop strawberries and add to mixture. Pour in muffin pans lined with paper cups. Bake 20 minutes or until done. Makes 20 muffins.
Brown ground beef with onion, celery, prepared mustard and 1/2 teaspoon of salt in skillet. Drain; mix egg, milk, dry mustard, pepper and 1/2 teaspoon salt. Add to beef. Pour into casserole dish. Top with cheese. Place biscuits over mixture. Bake at 350° until biscuits are done.
Mix all together and cook in crock-pot 4 to 6 hours. Put over noodles, rice or spaghetti.
Boil rice in salted water; drain. Heat vegetables in microwave. Mix with rice. Stir in sardines. Serves 2. Add soy sauce at the table.
Whip evaporated milk in bowl. Combine marshmallows, fruit cocktail, pineapple, sugar, cherries and pecans in bowl; mix well. Fold in whipped evaporated milk. Chill, tightly covered, in refrigerator. Serve over pound cake. Yield: 12 servings.
Brown sausage and beef. Drain in colander and blot with paper towel. Combine with other ingredients and heat until cheese is melted. Spread on rye bread and freeze individually on waxed paper. Bake 15 minutes at 325°.
Mix gelatine and cold water until dissolved; pour mixture into heated soup and mix well. Add remaining ingredients, mixing well. Pour into buttered mold; refrigerate.
Braise beef, drain. Add taco seasoning and water. Sizzle until beef has absorbed most of water. Add diced chiles and pimento, stir. Add bacon bits to taste.
Place all ingredients in mixing bowl and mix until smooth. Bake in greased and floured pan at 350° until cake springs back when touched.
Bring soda to boil. Remove from burner; add jello. Mix well. Add cold water. Slice fresh fruit to desire. Pour in graham cracker crust. Chill. Serves 8.
Combine boiling water and tea bags and steep for 20 minutes, then add rest of ingredients.
Prepare jello as directed on package, using 1/2 cup less water. Add other ingredients and chill.
Sift together all dry ingredients. Boil raisins in water 10 minutes. Cool. Cream sugar and shortening; beat in eggs. Add vanilla, nuts and raisins mixture, then dry ingredients. Drop by spoonfuls on cookie sheet. Bake at 400° for 10 to 12 minutes.
Boil sausage on simmer 15 minutes, drain and cut into 1-inch pieces. Mix ingredients and put kielbasa and sauce into a roaster, mix. Bake uncovered for 45-55 minutes at 400°.
Mix together 1/3 cup sugar, cinnamon and 1 teaspoon melted butter for topping.
Fry hamburger and onion. Add rest of ingredients, except cheese and noodles. Place in casserole pan. Layer mixture with uncooked noodles. Bake at 350° for 45 minutes.
Blend cheese with butter. Stir in flour, salt and paprika. Mix well. Wrap 1 teaspoon of cheese mixture around each olive, covering completely. Arrange on baking sheet and freeze until firm. (Store in freezer bag in freezer.) Bake at 400° for 10 minutes when ready to serve.
Mix ingredients in casserole dish. Bake at 375 degrees for 15 - 20 minutes or until bubbly. Serve with Fritos Scoops.
Sift together first 4 ingredients. Cream butter. Gradually add sugar and beat until light and fluffy. Add well-beaten eggs; beat thoroughly. Add sifted dry ingredients alternately with mashed bananas, beating after each addition until batter is smooth. Turn into buttered bread pan and bake at 350° about 70 minutes.
Peel, slice and boil the sweet potatoes until just tender. Mash them well. There should be about 6 cups. Fry the sausage until done, breaking it up with a fork as it cooks. Remove the sausage. Saute the onions and celery in the drippings. Place the mashed sweet potatoes, sausage, celery, onions and drippings in a large bowl. Add the bread crumbs, raisins, parsley, thyme, sage, salt and pepper to taste. Stir gently until well mixed. Add apples (optional). Use more sweet potatoes or less bread crumbs. Add the nutmeg and mace when using the pecans (optional) or the pecans and apples together.
Beat together first four ingredients. Sift together flour, baking soda, salt and cinnamon. Mix into first mixture until all dry ingredients are absorbed. Add raisins and stir well. Spread batter into a 9 x 13-inch cookie sheet. Brush with milk and coat well with white sugar. Bake at 375° for 20 minutes.
In large skillet, combine chicken and 1/3 of the Italian dressing. Saute until chicken starts to brown. Add vegetables and remaining dressing. Cover; simmer 7 to 9 minutes until vegetables are tender. Serve over pasta. Makes 5 servings.
Cream together butter, sugar and eggs until well blended. Stir in flour, chocolate syrup, vanilla and nuts. Turn into greased and lightly floured 9-inch square pan. Bake at 350° for 40 minutes or until tester inserted near center comes out clean. Cool in pan on wire rack. Cut into 16 squares. Remove from pan and store airtight.
Stir-fry pork half at a time in hot oil. Drain. Stir in remaining ingredients, except cheese. Heat and stir just until bubbly. Pour into a 2-quart casserole. Bake, uncovered, in a 375° oven 25 minutes. Sprinkle with cheese; bake until cheese melts.
Wash the spinach well in several changes of clear water. Cut away the tough stem and discard them. Drain the spinach leaves and chill in a damp cloth. Roll a handful of leaves and slice with a very sharp knife into 1/4-inch strips. Toss the spinach with the dressing and serve on a bed of leaf lettuce; sprinkle the crumbled fried bacon on top.
Place in a blender the flour, salt, baking powder, milk and egg. Blend, then add corn. Deep fry by teaspoonfuls.