HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add eggs, one at a time. Add flavoring and flour; mix well. Spread 3/4 of batter in greased pan. Spread cherry filling over batter. Drop remaining batter by spoonful over filling, leaving spaces between. Bake at 350° for 30 to 40 minutes.
Combine sugars, butter, oil and eggs; mix with electric mixer. Add Rice Krispies, oatmeal and coconut along with raisins or chocolate chips and vanilla. Sift dry ingredients; fold into sugars and cereal mix. Mix very well. Place in refrigerator and chill 1 hour. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 12 minutes.
Brown roast on all sides in small amount of oil. Place in crock-pot or Dutch oven, if done on stove. Blend all ingredients in blender and cover roast. Cook in covered crock about 5 or 6 hours (or 2 hours on low on stove).
In large bowl, mix frozen hash browns, French onion dip, cheese, half of margarine melted and heated cream of chicken soup. Put in large casserole dish. Crumble corn flakes. Melt remaining margarine and mix with corn flakes. Spread over potatoes. Cover and bake at 375° for 45 minutes.
Pour tubs of Tang in bowl. Add tea with cloves and cinnamon. Mix well. Store in airtight container. Use approximately 1/2 teaspoon per cup of hot water.
Cook spinach; drain and cut up fine. Mix spinach, sour cream, Miracle Whip and soup mix. Cut the center out of the bread and add dip inside.
In medium saucepan, mix chicken, soup, vegetables, broth and onion. Heat. Stir in 1 cup cheese into chicken mixture. Pour mixture into oblong baking dish. Mix together biscuit mix, milk and 1 cup cheese. Drop dough by tablespoons over chicken mixture. Bake at 375° for 15 minutes or until biscuits are golden brown and done in middle.
Mix ingredients and rub on both sides of the brisket. Wrap in foil and let stand overnight. Bake at 300° for 4 hours or 2 1/2 to 3 hours on grill (low heat). Open foil and add 1 cup of barbecue sauce. Reseal and cook for 1 hour more.
Bring to a boil 1/2 gallon water. Add all tea bags. Allow to steep for 1 hour. Add 1 1/2 cups sugar or to taste. Stir. Add 1/2 gallon cold water; stir. Serve over ice with a sprig of fresh mint.
Dissolve jello in boiling water. When cool, add pineapple, mayonnaise, milk, cottage cheese and chopped nuts. Place in refrigerator to mold.
Saute onion, hot pepper and garlic, in oil, until soft, in a large saucepan, about 5 minutes. Add tomato, bouillon, broth, water, tomato juice, cumin, chili powder, salt, pepper, Worcestershire sauce and steak sauce. Bring to a boil; lower heat to simmer; simmer for 1 hour. Add tortillas and cheese; simmer 10 minutes longer.
Place pork chops in pan and season with salt and pepper. Cover with sliced carrots and potatoes. Season as desired with salt and pepper. Cover with sliced onion and add a layer of cheese. Pour soup over cheese layer. Cover pan and bake in a 400° oven for 1 hour and 15 minutes or until done.
Stir all until mixed well (with hands or spoon). Put in muffin pans or you can roll out and cut into small biscuits. Let stand 1 hour in warm place. Bake at 450° until rolls begin to brown; rub tops with butter or butter flavor Crisco. Finish baking until brown. Serve hot.
Put cabbage in pan that is cut in 3/4-inch width. Cook in salt water for 10 minutes. Drain and place cabbage in greased casserole dish. Sprinkle with flour, salt and pepper. Dot with butter. Add hot milk and top with grated cheese. Bake at 350° for 35 minutes.
Put City Chicken on sticks. Whisk 2 eggs. Roll City Chicken in eggs then in bread crumbs. Season with garlic powder.
Cook potatoes 1 day ahead. Grate potatoes in 1 direction with onion, salt and pepper. Layer potatoes, onion, salt and pepper. Over top, pour heavy cream. Grate mild Cheddar cheese over top. Bake for 45 minutes to 1 hour at 350°.
Melt stars on low heat. Add the peanut butter and mix well. Take off the stove and add peanuts, Rice Krispies and marshmallows. Drop by teaspoon on wax paper.
Bake cake in 9 x 13-inch pan; cool overnight. Cut into small pieces. Make instant pudding and chill overnight. In a trifle bowl or glass bowl, place 1 layer of cake pieces. Dribble 1/2 of the Kahlua over cake. Place 1/2 pudding on top. Place 1/2 Cool Whip on top. Sprinkle with Heath bits. Repeat all layers once more.
Combine cabbage, pepper and oil in mixing bowl. Make dressing by mixing oil, vinegar, sugar and salt. Make hole in center of vegetable mixture and pour dressing in hole. Let stand 3 hours in the refrigerator. Toss before serving. Yields 8 servings.
Brown and drain ground beef and sausage. Mix all ingredients in a crock-pot. Simmer 1 hour before serving. Serve with tortillas.
Cream the butter until light and fluffy. Add flour, 1/2 cup at a time, along with cinnamon. Beat until mixture becomes a slightly stiff dough. Shape the dough into a ball and wrap in plastic wrap. Refrigerate for 1/2 hour. Divide the dough in half.
Beat together shortening, sugars, egg, water and vanilla until fluffy. Add remaining ingredients. Mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Yields approximately 50 to 60 cookies.
Boil chickens; bone and grind. Add celery, onions, rice and cracker crumbs. Beat eggs. Add to other ingredients. Roll in cracker crumbs and bake at 400° for 30 minutes. Bake on cookie sheet or shallow pan.
Preheat oven to 350°. Boil macaroni according to package directions; drain and set aside. Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly. Gradually stir in milk and cream. Cook, stirring constantly, until mixture boils and thickens, about 2 to 3 minutes. Remove from heat and add paprika, pepper and 2 cups of the cheese; stir until cheese is melted. Gently stir in macaroni and salt to taste. Place in a buttered 1-quart casserole dish. Garnish top with remaining 1/2 cup of cheese and dot with additional butter. Bake 25 to 30 minutes.
Heat butter; add honey, lemon juice, onion, garlic and seasonings. Rub mixture of flour, salt and pepper into ribs. Grill ribs 5 minutes over hot coals. Baste with sauce and turn often while cooking for additional 20 minutes.
Mix all ingredients and chill for several hours before serving. This looks pretty mounded on a bed of lettuce on a platter to pass or on individual salad plates.
Boil potatoes in water. Drain, cool, peel and mash. Combine all other ingredients. Mix well and add mashed potatoes. Blend and put into a 3-quart casserole. Dot with additional butter and lightly sprinkle with paprika. Bake at 350° for 30 minutes. Serves 10 to 12.
Brown ground beef, onion, and garlic. Add Prego and simmer 30 minutes. Put half of noodles in bottom of sprayed 9 x 13 pan. Top with provolone and sour cream. Cover with 1/2 of sauce mixture. Put rest of noodles, mozzarella, and rest of sauce mixture in the pan. Top with parmesan. Bake uncovered at 350 degrees for 30 to 45 minutes.
In a large nonstick skillet over high heat, stir olive oil, cloves of garlic, bay leaf and crushed red pepper until garlic just begins to color, about 30 seconds. Add shrimp. Season with salt. Stir until shrimp turns pink, 2 to 3 minutes. Stir in dry white wine and fresh lemon juice. Adjust seasonings; transfer to a platter and sprinkle with chopped parsley. Serve immediately. Can be an appetizer or main dish.
Combine mayonnaise, sour cream and Italian dressing mix. Toss with remaining ingredients. Serve on a cantaloupe ring.
Mix above ingredients together. Spread out onto plate. Top with one jar of cocktail sauce. Serve with crackers.
Mix shortening, sugar and eggs, then add all other ingredients, except chocolate chips and walnuts. Mix thoroughly, then add chips and nuts and mix. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes about 6 dozen.
Fry bologna in oil until lightly browned. Add flour, salt and pepper. Stir until slightly brown. Add milk gradually, stirring constantly, until thick. Cook 1 to 2 minutes. Serve over bread.
Grind the entire orange and the raisins (use the orange peel too). Mix the ground mixture with the sugar, butter, egg, flour, soda, salt, and milk.
Peel eggplant. Slice and soak in cold water for 30 minutes. Drain. Drop in boiling water and cook until tender. Drain. In skillet, put onions, pepper and margarine. Cook slowly for 10 minutes. Add flour, sugar and tomatoes. Cook until thickened. In baking dish, add part of vegetable mixture. Add layer of eggplant, then rest of vegetables. Cover the top with bread crumbs. Bake 30 minutes at 350°. Remove from oven the last few minutes of baking time. Sprinkle top with cheese. Return to oven to melt cheese.
Slice cheese, salami, pepperoni and olives into small bite size pieces. Mix all of the ingredients into a large bowl and add salt, pepper and oregano. Sprinkle grated cheese over mixture. Add salad dressing and toss to coat all ingredients. Refrigerate overnight. Serves about 15 people.
In heavy 1 1/2-quart saucepan (with tight lid) combine rice, chicken stock, water, lemon juice, dill, salt, pepper and garlic powder. Bring to a boil, cover and reduce heat and simmer 20 minutes. Stir in vegetables, cover and continue cooking 5 more minutes or until all the liquid is absorbed. Blend in sour cream and tuna. Serve hot or cold. Serves 4 to 5.
Boil water, celery, onion and bouillon for 20 minutes. Add potatoes, carrots, cauliflower and broccoli; boil 30 more minutes. Add Velveeta cheese and soup; simmer until cheese melts and is creamy. Add water to make consistency right.
Put last six ingredients in skillet and cover; cook slowly until tender. Add rice, livers, and gizzards; blend together. Add salt and pepper to taste.
Drain juice from pineapple and fruit cocktail; add to jello (which has been dissolved in small amount of water). Chill until a small amount will mold when dropped from spoon. Add other ingredients. Fold in whipped cream and freeze. After frozen, you may mix mayonnaise and whipped cream with small amount of confectioners sugar to taste and spread on top. Sprinkle with pecans and return to freezer. To serve, cut into blocks and serve on lettuce. This last procedure will require another 1/2 cup of whipped cream.
Mix sugar and flour. Add beaten eggs. Mix and add remaining ingredients. Makes its own crust. Pour in a Pyrex dish and bake at 350° for 35 minutes or until done. You can use a pie shell if you like a thicker crust.
Boil hen until tender. Cool and cut in bite size pieces. Cook noodles in chicken broth until tender. Cook butter, onions, peppers, pimento and mushrooms on simmer. Mix noodles and remaining ingredients. This mixture should not be soupy, but moist.
Mix together the cucumber, onion and green pepper. Mix salt and celery seed. Pour over the cucumber. Add sugar and vinegar. Put in container and refrigerate.
Brown hamburger and sausage; drain. Put small amount of grease in large pan. Add everything, except soup and green peppers. Add green peppers and soup 20 minutes before you remove it from the stove. Cook and stir over medium heat for about 1 hour. Serve with chow mein noodles dry on top.
Saute garlic and onion in olive oil. Add bread crumbs. Next, add beans and spinach; heat thoroughly.
Mix together sugar, syrup and water; cook to 300°. Stir in the peanut butter; stir quickly and pour onto buttered cookie sheet. Cut into long rolls, then into smaller pieces. Dip into melted chocolate.
Beat eggs, cream, salt and sugar. Put crumbled bacon, cheese and onion into baked pie shell. Pour mixture over. Bake 15 minutes at 425°. Reduce to 300° for 30 minutes. Serves 6 to 8.
Cook and drain cabbage. Make a sauce by melting butter. Add flour, salt and pepper. Cook until blended; add milk. Cook until it's a thin white sauce. Line bottom of buttered casserole dish with crushed crackers. Alternate cabbage and white sauce. Top with crushed crackers and dot with butter. Bake at 350° for 30 minutes.
Fry out salt pork until crisp. Remove from pan. Add minced onions to drippings and saute until golden brown. Meantime, start halibut in cold water (just enough to cover, plus a pinch of salt). Simmer until fish turns white. Don't overcook. When onions are ready, add potatoes (in cubes) and the water from fish. Flake fish; add to potatoes and onions and bring just to a boil. Add as much milk as you desire. Add salt and pepper and bring just to the boiling point, but do not boil. Best make ahead, even day before serving; of course, reheat.
Wash chicken and pat dry. Mix eggs and milk, beat to uniformity. In a separate dish, mix cornflakes, salt and pepper. Dip chicken in flour, then into egg mixture. Coat evenly. Then dip in cornflakes to coat with this mixture. Place in well-greased baking pan. Drizzle with melted butter. Bake, uncovered, for 1 hour at 350° to desired doneness.
Combine rice, milk, sugar, butter and egg. Cook over medium heat until thickened, about 30 minutes, stirring often. Add vanilla and pour into serving dishes. Serve hot or cold.
Combine all ingredients except potato chips and cheese. Turn into a greased 3 quart casserole dish. Sprinkle with cheese and chips. Bake at 350° for 25 minutes or until cheese melts and casserole is bubbly.
Brown sausage in skillet or Dutch oven; pour out all but 1 tablespoon fat. Add rice and stir-fry for 5 minutes; add onion, celery and green pepper. Saute, stirring for 10 minutes. Add mushrooms, soup, bouillon mixed in water, and water chestnuts. Cover and simmer an additional 15 to 20 minutes or until rice is cooked. Serve directly from skillet.
Boil frankfurters 10 minutes and drain. Split lengthwise nearly through. Spread cut surfaces with prepared mustard and lay a half inch strip of cheese in each. Fasten together with toothpicks. Make a fritter batter. Coat dogs with this and fry golden brown in 1 inch of Crisco oil in skillet. Serve hot.
Place orange squares and cranberries in blender. Blend. Remove from blender. Place in a bowl. Add sugar; let set 2 hours. Mix jello and water until dissolved. Set aside to cool. Chop nuts, apple and celery; add pineapple. Fold together.
Cook rice as per directions on box. Put gizzards and livers in another pot. Cover with water. Add chopped onions, salt and pepper. Cook about 35 minutes. Put ground beef in pot. Cook until done. Stir in rice. Serves 10.
Mix all ingredients except vanilla, peanut butter and quick oats in saucepan; bring to a boil. Boil for five minutes. Remove from heat and add vanilla and peanut butter, then add quick oats. Spoon on wax paper and let cool.
Melt chocolate chip pieces slowly (low heat) in pot or double boiler. Stir constantly. Remove from heat and stir in chow mein noodles. Mix quickly to coat evenly. Dip out by teaspoon onto waxed paper to cool.
Place corn on a 15 x 10-inch jelly roll pan. In a saucepan combine brown sugar, margarine and corn syrup. Bring to boil. Stir in baking soda and vanilla. Pour mixture evenly over popcorn. Mix well. Bake at 250° for 30 minutes. Stir twice during baking. Remove from pan immediately. Cool on waxed paper or greased foil. Store in tightly sealed container. Makes 8 cups.
Bake cake according to package directions. Allow to cool. Mix large package of Jell-O with 3 cups water. Put in refrigerator until it starts to set. Remove center of cake, starting about 1-inch from the outer edge and cutting down about 1-inch of the cake's thickness. Fill center with sliced strawberries. Pour Jell-O over top. Refrigerate until Jell-O is set. Top with Cool Whip. Sprinkle with nuts, if desired.
Cream the sugar and shortening. Add egg and molasses. Dissolve soda in sour cream. Add flour and spices alternately with cream. Roll out and cut. Place on cookie sheet. Bake at 375° for 12 minutes. Makes 3 dozen. Stays soft even after baked.
Combine chicken and chopped onions. Combine soup and milk in bowl. Cook macaroni until tender. Combine chicken and onions with soup mixture, noodles and cheese. Put mixture in greased casserole pan. Toss cracker crumbs in melted margarine and over casserole. Bake for 30 minutes at 350°.
Combine water and salt in a saucepan; bring to a boil over medium-high heat. Stir in rice and ginger; return to a boil. Cover, reduce heat to low and simmer for 45 minutes, or until tender. Place currants in a small bowl; cover with boiling water. Let sit for 20 minutes, then drain. In a large, nonreactive bowl, combine rice, currants, red onion, pistachios, olive oil, vinegar, allspice, nutmeg, cinnamon, salt and pepper. Toss until all ingredients are coated. Cover; refrigerate for several hours before serving to allow flavors to blend. Serves 4.
Shred cabbage fine. Wash; drain. Set aside. Combine all other ingredients except cream and cook until thick in double boiler. When cold, add cream and pour over cabbage.
Layer sliced tomatoes, green pepper, chopped onion and chopped celery in serving dish. Sprinkle each layer with confectioners sugar. Mix vinegar and salad oil and pour over tomatoes. Marinate for at least 1 hour before serving. Makes 4 to 6 servings.
Cream sugars and butter; blend in egg and vanilla. Combine flour, soda and salt; add nuts. Add to sugar mixture. Chill 20 minutes. Form balls size of quarters, roll in sugar and press flat on ungreased baking sheet. Bake 10 to 12 minutes at 350°. Cool. Ice with chocolate dribblings.
Put frozen juices in a medium size punch bowl or large pitcher. Stir in water. Add tequila, ginger ale and about 1/4 cup grenadine. Add ice. Stir. Garnish with lime slices.
Combine Marshmallow Creme and softened cream cheese, mixing until blended. Serve with assorted fresh fruits. Makes 2 cups.
Mix butter and eggs (adding 1 or 2 eggs at a time) with the sugar; stir in flour and frosting mix by hand. Add nuts and bake at 350° for 1 hour in a Bundt pan. Leave in pan for 30 minutes before taking out.
Defrost pastry according to directions. Roll onto a floured surface and cut into a strip approximately 3-inches wide. Roll the sausage meat with floured hands into a long thin sausage (the same length as the pastry strip). Place on the pastry near the edge. Roll up the pastry to enclose the meat. Dampen the long edges with water and seal well. Cut the roll into 2 1/2-inch pieces and place on cookie sheet. Neaten shapes and brush with beaten egg or milk. Make 3 diagonal slits in the top. Bake at 400° for about 20 minutes or until golden. Serve hot or cold.
Combine milk and pudding mix in a large bowl of electric mixer. Beat at low speed until thickened. Add sour cream and beat 2 minutes. Fold in whipped topping.
Spray large saucepan with nonstick spray. Saute onions and garlic over medium heat 5 minutes. Drain some liquid from beans. Add beans and tomatoes with juice in pan. Add half tomato sauce can of water. Bring to a boil. Add rice, reduce heat. Cover and simmer 10 minutes. Add olives, sage and salt, if desired. Heat through. Makes 3 servings.
Stir fry the meat until cooked, remove from pan. Stir fry the vegetables and rice sticks for 2-3 minutes. Add cooked meat and coat with soy sauce, add accent and pepper to taste. Serve immediately.
Grease small baking dish with margarine. Peel banana. Cut in half lengthwise. Place cut side down in baking dish. Brush with melted margarine. Bake at 350° for 15 to 20 minutes. Sprinkle with brown sugar.
Mix all ingredients together well. Roll out in small balls. Bake at 375° for 10 to 12 minutes.
Combine first 4 ingredients and spread on boiled ham. Roll up jelly roll fashion. Wrap in foil. Chill well. Slice. Serve on round crackers.
Wash rice well, then drain. Add to milk in top of double boiler. Cook, covered, over boiling water until rice is tender, about 1 hour. Beat egg yolks thoroughly. Add 3 tablespoons sugar and the salt, then stir in some of the hot rice mixture. Return to rest of rice mixture in doubler boiler; cook 2 minutes longer, stirring constantly. Remove from heat and partially cool, then stir in vanilla. Beat egg whites until quite stiff, then gradually add remaining 3 tablespoons sugar while continuing to beat until stiff. Fold into rice custard. Chill and serve. Serves 6.
Dissolve yeast in warm milk; add other ingredients in order given. Let rise in warm place for 30 minutes. Roll out on lightly floured board and spread top with soft butter. Cut with biscuit cutter, fold over and butter tops. Place on baking sheet. Let rise 30 minutes. Bake at 350° until brown.
Wash grouse and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock-pot and sprinkle with dry salad mix. Cover and cook on low 5 to 6 hours.
Break cauliflower into flowerets; cook in salted water about 5 minutes or until crisp-tender. Drain. Melt butter in saucepan, add celery, onion and green pepper; saute until limp and transparent. Blend in salt and flour. Stir in milk gradually over low heat until thickened. Add cheese and oregano; stir until cheese melts. Layer in baking dish cauliflower, then cheese sauce, tomatoes, cauliflower and remaining sauce. Sprinkle with bread crumbs. Bake at 400° for 25 minutes.
Mix together pumpkin, sugar, butter, salt and spices. Add eggs and cream. Thoroughly combine. Spoon mixture into baking dish. Drizzle with honey and sprinkle with pecans. Bake at 375° for 50 minutes or until slightly puffed. Serve at once.
Cook macaroni according to package directions; drain, rinse and set aside. Combine next 6 ingredients; add macaroni and stir well.
Mix together with hands. Pat tightly in cookie pan. Roll with rolling pin to flatten out. Bake at 300° for 35 minutes. (Preheat oven and raise grate 1 notch.) Cut in squares while still warm.
Mix well egg and milk in a bowl. Butter bread on both sides; dip in egg/milk mixture. Place 8 slices on bottom of 9 x 13 x 2-inch pan. Spread 2 cups ham over bread, then layer 1/2 of cheese over ham. Place remaining 8 slices soaked bread, then sprinkle remaining 1 cup cheese on top. Pour any remaining milk/egg mixture over all. Refrigerate for 24 hours. Remove from refrigerator 1 hour before baking. Bake at 350° for 1 hour. Serve with fresh fruit and pastry for brunch.
Preheat oven to 350°. Lightly oil a 9-inch pie plate. Arrange turnips in the pie plate.
Cream oleo and sugar in large bowl. Add eggs and vanilla. Blend well. Combine flour, cocoa, soda and salt. Blend into creamed mixture. Stir in nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 8 to 9 minutes. Do not overcook. Cool on cookie sheet until set, about 1 minute.
Mix sugar, flour, spice and salt. Stir in pumpkin, milk and egg. Pour into pie crusts. Bake at 350° for 40 to 45 minutes or until set. After they cool, top with whipped topping.
Cook onions and ground beef in large saucepan until brown. Add remaining ingredients. Cook slowly for 1 hour.
Select firm watermelon rind. Cut off green skin and all pink from rind. Cut rind into triangular pieces. Weigh 5 pounds (about 3 1/2 quarts). Place in a large kettle. Cover with water; boil until rind is easily pierced with a fork. Add measured alum to rind. Remove from heat. Let stand overnight.
Mix all ingredients together in a flat container large enough for steak; mix well. Place steak in marinade and marinate for several hours in the refrigerator. Broil or grill. Slice thinly across the grain. You can put the slices in heavy-duty foil; cover with reserved marinade and place back on the grill to keep it hot.
In medium bowl, stir together the sweetened condensed milk, ReaLime and food coloring, if desired. Fold in whipped cream or Cool Whip; pour into crust. Chill for 3 hours, or until set. Garnish as desired. Refrigerate leftovers.
Combine baked beans, 1 tablespoon brown sugar, onion and orange peel. Place in 1 1/2-quart casserole or 4 individual baking dishes. Arrange pear halves over beans.
Peel and slice carrots. Cook in salted water until just tender. Mix all other ingredients and bring to a boil, stirring. Drain cooked carrots and pour other mixture over carrots. Cover and refrigerate 24 hours before serving. Keeps up to 6 weeks in refrigerator.
Melt fat and add flour. Add milk gradually and bring to a boil, stirring constantly. Add corn, sugar, salt and pepper and heat thoroughly. Remove from heat and add beaten eggs. Pour in a greased baking dish and sprinkle with buttered bread crumbs.