HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together. Bake at 350° for 15 to 20 minutes. Makes four layers. Use any type of frosting.
Peel and slice sweet potatoes. Cover with water. Cook until tender. Line pan with biscuit dough. Put potatoes and water potatoes were cooked in to lined pan. Add sugar, butter, ginger, vanilla and milk. Cover with top crust, sealing edges. Sprinkle a little sugar over top crust. Bake at 350° until brown.
Slightly beat eggs. Add to other ingredients and mix well. Pour into a 9x13-inch baking dish and bake at 400° for 30-40 minutes.
First you have to catch one!! Many a good husband is spoiled in the cooking. Some women keep them constantly in hot water, while others freeze them with conjugal coolness. Some smother them with contention, others keep them in a pickle all their lives and serve them with hot tongue sauce. Husbands so treated will rarely be tender and good.
In a small bowl, thoroughly blend mustard and vinegar. Add water and blend until smooth. Set aside 10 minutes. In a small saucepan, over medium-low heat, stir cranberry sauce until melted. Remove from heat. Stir in mustard mixture and lemon juice. Serve at room temperature with mini egg rolls.
Combine first five ingredients in 2-quart heavy saucepan. Cook, stirring, until sugar is dissolved. If sugar crystals form on side of pan, wipe them off. Continue cooking, without stirring, to hard ball stage (265°). Spread on greased cookie sheet.
Mix together with electric mixer the pudding mix, milk, Eagle Brand milk and 3/4 of the Cool Whip. Layer wafers, bananas and pudding mixture. Top with remainder of Cool Whip. Refrigerate until ready to serve.
Cook macaroni as directed on package. Drain. Meanwhile, melt butter over low heat. Blend in flour and salt. Gradually add milk and 1 cup of the cheese. Cook over low heat, stirring constantly, until sauce is thickened and cheese melted. Add cooked macaroni; mix well. Turn into buttered 2-quart casserole. Sprinkle remaining cheese over top. Bake in 375° oven for about 20 minutes. Serves 6.
Combine ingredients and mix until well blended. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes, or until cake springs back when lightly touched. Cool. Serve with chocolate topping.
Melt butter in a large frypan on medium heat. Add meat and brown until well cooked. Add vegetables; stir all together. Add water and teriyaki sauce, stirring repeatedly. Cover for 15 minutes. Fork your vegetables to see if they're done. Serves 4 to 6, depending on the quantity of meat and vegetables you add.
Beat eggs until light and foamy. Add oil and sugar and mix well by hand. Add zucchini and vanilla. Sift together dry ingredients and add to batter. Stir in nuts.
Spread hamburger in bake dish. Slice potatoes over meat. Thinly slice onion over potatoes. Mix other ingredients; pour over top. Bake at 350° for 55 to 60 minutes.
Cut meat into small pieces, no larger than 3-inches in diameter. Using sharp knife, cut across each piece approximately 1/16-inch from left to right, then from top to bottom. Repeat on other side of piece. Avoid cutting through meat. This process tenderizes the meat. Meat will look like a waffle. Sprinkle garlic salt liberally on meat. Roll meat in flour and lay in skillet with warm grease. Increase heat gradually but do not fry too fast. Remove meat when thoroughly browned on both sides. Drain on paper.
Dissolve yeast in 3 tablespoons warm water and set aside. In large bowl, mix eggs, sugar, Crisco, salt and water. Mix well. Add yeast mixture, stirring slightly. Add flour. Cover bowl and place in refrigerator overnight or a few hours. Roll out and brush with melted butter. Do not knead them. Cut out rolls, fold over and brush again with melted butter. Let rise about 2 hours in a warm place. Bake at 450° until golden.
Melt margarine and marshmallows over low heat in a large saucepan. Reduce heat as low as possible and add Rice Krispies. Press mixture into a 13 x 9 x 2-inch buttered pan. Cover and let cool. Around holidays, sprinkle with colored candy or sugar while still warm. Makes approximately 24 squares when cut.
Brown onion, garlic, fat and ground beef. Cook until brown. Add rice and water. Simmer, uncovered, 40 minutes. Then add potatoes and carrots. Continue simmering, covered, 20 minutes, until tender. Season with soy sauce, salt and pepper. Serve hot, garnished with parsley.
Melt butter and mix with pretzels. Press in 9 x 13-inch pan. Cook for 10 minutes at 400°. Cream together cream cheese and sugar. Spread over cooled pretzels. Spread 1/2 of Cool Whip on top. Dissolve jello with hot water and add thawed strawberries. Let jell in separate bowl. After jelled, pour over pretzels. Top that with Cool Whip. Keep refrigerated; so good!
Brown luncheon meat in butter or margarine. Drain pineapple, reserving 3/4 cup syrup. Add pineapple, reserved syrup, rice, peas and dill weed in skillet. Cover the skillet; reduce heat and simmer for 4 to 5 minutes or until peas are tender. Stir in tomatoes. Top with sour cream. Cover and simmer the rice mixture for 2 minutes.
Combine ingredients in ice cream freezer can. Proceed according to freezer instructions. For refrigerator freezer: In large bowl, combine ingredients. Pour into 2 (13 x 9-inch) pans. Freeze to a firm mush (about 1 hour). Turn into chilled large mixer bowl and break into pieces. Beat until fluffy, but not melted. Quickly return to pan. Cover with aluminum foil and freeze until firm. Makes about 3 1/2 quarts.
Put egg, onion and milk in blender. Put rest of ingredients in bowl. Mix the blender mixture with mixture in bowl. Drop by spoon into hot grease.
Scald evaporated milk with water. Beat eggs slightly in large bowl. Stir in pumpkin, sugar, spice and salt. Beat in scalded milk mixture. Pour in pastry shell. Bake 50 minutes at 350° or until center is set, but still soft. Top with whipped cream or ice cream.
Cook ground beef and onion in skillet over medium-high heat until onion is tender. Stir in soup mix, flour and water. Bring to a boil over high heat. Reduce heat to low. Cover and simmer on low for 10 minutes. Stir in sour cream; heat through. Do not boil; serve over hot noodles.
Boil potatoes until almost tender. Drain. Add 1 stick of butter, salt, pepper, soup, sour cream, onion and cheese. Blend together and pour into greased 5-quart casserole dish. Top with cornflakes mixed with melted butter. Bake at 350° for 45 minutes.
Combine soy sauce and 1 cup water in small saucepan; bring to boil. Add shrimp and cook 2 minutes or just until shrimp turns pink. Reserving liquid, remove shrimp and keep warm. Heat butter in large skillet over medium-high heat. Add green onions and garlic; saute 2 minutes. Meanwhile, combine cornstarch and lemon juice; stir into skillet with reserved shrimp liquid and basil. Bring to boil and simmer 1 minute. Add sauce, shrimp, parsley and pepper to hot pasta; toss to combine. Serve immediately. Serves 4.
Peel the rind and cut in cubes, combine cold water and lime. Let stand for 1 hour with rind in it. Then wash two times, cover with fresh water and simmer for 1 1/2 hours until rind is tender; then drain water off. Combine vinegar and sugar; heat until sugar dissolves. When sugar has dissolved, add spices and rind; simmer 2 hours. Pack rind in hot sterile jars and fill with the vinegar and syrup. Seal jars. Eat with any kind of meat or veggies.
Peel potatoes. Cook until tender. Drain well. Put all ingredients in mixing bowl. Beat well. Pour into unbaked pie shell. Bake in 350° oven for 50 minutes.
Stir all together. Bake, uncovered, 1 hour at 400°.
Put it in the stove and cook it about 10 minutes. Then eat it with ketchup.
Cream butter; gradually add sugar, beating well. Add egg yolks, beating well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans and let cool completely. Frost with Minute Fudge Frosting.
Wipe fillets with paper towel. Cut fish into serving pieces. Cook parsley and garlic in hot oil in skillet for 3 minutes. Add hot water and bring to a boil. Add fish and seasoning.	Cover and bring again to boil and cook for 5 to 10 minutes or until fish flakes easily. Serve with liquid. Very good over rice.
Place all ingredients together, mix well. Pour into buttered baking pan. Bake at 350° for 30 to 35 minutes until golden brown.
Combine first 3 ingredients, cover and refrigerate. Garnish, if desired, with fresh dill weed. Yields 1/2 cup.
Blend all ingredients together; save skim milk until last. Beat at medium speed for 3 minutes or more until smooth. Add enough skim milk to aid in smooth blending. Pour into graham cracker crust. Bake at 350° for 35 to 40 minutes. Cool on wire rack. Serve chilled.
Wash, cap and slice strawberries. Add 1 1/2 cups of sugar to the berries and boil 5 minutes. Add remaining sugar and boil 10 to 15 minutes longer (a watery fruit must cook longer). Turn mixture into an earthenware jar and let stand 24 hours; stir occasionally. Seal cold in sterilized jars. The small quantity of fruit and the short cooking period are the secret of the preserves. You may do as many quarts as the jar will hold, but cook only 1 quart at a time. Berries may be frozen, unsweetened, in quart bags and used as needed to make preserves.
Put rice in a large pot; put enough water in just to cover rice. Boil for a few seconds. Add the sugar and canned milk, mixed with 1 can water. Add about 1 1/2 quarts milk; cook slowly until thickened, about 1 1/2 to 2 hours. Add more milk if needed. Add the vanilla and raisins when done. Put cinnamon and nutmeg on top, if desired.
Wipe chicken dry. Make paste of first 5 ingredients; brush to coat chicken evenly. Stack pieces in bowl. Cover and refrigerate several hours. One and one-half hours before serving, heat 1/2-inch oil in 2 large skillets so chicken won't be crowded. Dip pieces in milk, then in pancake mix, mixed with paprika, sage and pepper; coat well. Dust off excess. Lightly brown about 4 minutes each side. Place in 1 layer in shallow pans. Spoon remaining milk over pieces. Seal with foil. Bake 1 hour at 350°. Uncover; bake 10 minutes at 400° to crisp chicken. Baste with milk again. Serves 8.
In a skillet coated with nonstick cooking spray, saute green pepper and garlic until pepper is crisp-tender. Add egg substitute; cook and stir until egg is completely set. Chop egg into small pieces. Add rice and soy sauce; heat through.
Bring water and 1/2 tablespoon butter to a hard boil. Boil noodles until barely done (5 to 6 minutes). Drain all but 2 tablespoons water off noodles. Add other 1/2 tablespoon butter, chicken flavored base, parsley flakes and black pepper and stir until blended. On a very low burner, simmer with lid on for about 30 seconds.
Heat oil in large skillet; add pork chops. Cook 3 to 4 minutes slowly on each side or until brown. Remove chops from pan. Drain pineapple, reserving juice. Add 1/2 cup of pineapple juice, brown sugar, salt and cinnamon to drippings and mix well. Add sweet potatoes; turn to coat with liquid. Return pork chops to pan. Bring to a boil. Reduce heat to low and simmer 20 minutes or until chops are tender. Stir in pineapple and green pepper. Simmer 10 minutes. Transfer chops to warm platter.
Mince onion and garlic; cook in oil until brown, then add turkey and brown. Combine all remaining ingredients, except beans, with turkey; cook over low heat for 3 hours. Add kidney beans 5 minutes before serving.
In 2-quart casserole, stir together beans, onions, ketchup, water, brown sugar and mustard. Add wieners, pushing pieces below surface of beans to prevent overcooking. Cover. Microwave at High 11 to 13 minutes. Stir before and serve.
Place 1 small jar of dried beef in bottom of casserole dish. Wrap pieces of chicken breast with a piece of raw bacon and place in dish. Cover with 1 can of undiluted cream of mushroom soup. Optional: Cover with drained mushrooms. Bake covered at 300° for 2 hours. Turn temperature up to 350° for another 20 to 25 minutes still covered.
Mix sugar and eggs and blend well. Pour in oil and mix on medium speed until there is no trace of oil, up to 3 minutes. Add flour and spices. Blend well. Add pumpkin and mix on low speed until well blended. Bake in a well-greased and floured tube pan for 1 hour at 350°. Top with cream cheese icing.
Mix cornmeal, salt and black pepper in Ziploc bag. Shake well. Put as many fish as you can in bag and shake to coat with cornmeal mixture.
Mix dry ingredients by hand. Lay rolls in pan. Put mix on top of rolls. Let set overnight. Bake at 325° for about 15 minutes. Enjoy!
Drain pineapple well. Get out all juice. Mix milk, pineapple, lemon juice, nuts and Cool Whip. Pour into crusts. Arrange cherries on top for decoration. Chill overnight.
Combine cranberry juice, sugar and water; stir to dissolve sugar and heat to boiling. Tie spices into cheesecloth bag; add to the liquid. Simmer for 20 minutes. Remove spice bag. Just before serving, add fruit juices. Serve steaming hot. (May be served from 30-cup electric coffee server.)
Preheat oven to 350°. Grease one 9 x 13-inch baking dish. Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined. Pour batter into the prepared pan and bake for 30 to 35 minutes. Let cook, then frost with Crme De Menthe Frosting. Refrigerate until set. Then spread melted chocolate topping over top. Let sit until set. Cut into bars.
Beat egg whites until foamy. Add cream of tartar and beat until stiff, but not dry. Gradually beat in sugar. Add vanilla, then fold in flour as gently as possible. Bake in angel food pan at 325° for 1 hour and 15 minutes, or until top is nicely browned.
Cook ground beef and onion together. Then drain. Then separately heat all other ingredients on stove. Then add ground beef and onion mixture. Simmer.
Wash, drain and break spinach and lettuce into a salad bowl. Add vinegar, water, sugar and salt to bacon fat in skillet. Bring to a boil and pour over spinach and lettuce. Toss and add crumbled bacon.
Bring water to a boil in a small saucepan, stir in instant rice. Remove from heat, cover, and let stand for 5 minutes. In a skillet, melt butter and lightly cook egg.	Add onion and rice and saut, stirring over medium heat until mixture is slightly browned. Mix water with soy sauce and stir into rice. Cover and cook until rice is tender and liquid is absorbed.
Melt butter in heavy saucepan; add flour, stirring until smooth. Add milk; stir over medium heat until thickened. Add salt, pepper, onion, hot sauce, parsley and chicken. Cook until chicken is thoroughly heated. Stir in soy sauce. Spoon over toast slices. Serves 6.
Heat oven to 350°. In large skillet, brown ground beef. Add onions; drain fat. Stir in refried beans, tomato sauce, green chilies and taco seasoning. Layer 1/2 tortillas on bottom of 11 x 7-inch baking dish. Spread 1/2 meat mixture; sprinkle with 1/2 cheese. Repeat layers. Bake for 30 minutes. Let stand 10 minutes before serving.
Heat sour cream, soup, cheese, and 3/4 stick of margarine in saucepan until melted; add onions. Place frozen hash browns in a 9 x 13 pan. Pour melted mixture over hash browns. Salt and pepper to taste. Cover with corn flakes. Drizzle 3/4 stick margarine over. Bake at 350° for 1 hour. This recipe can be prepared ahead just leave cornflakes off until ready to cook.
Brown hamburger and onion. Add soups, sauce and chiles. Melt in Velveeta. Keep warm in chafing dish or crock-pot. Serve with tortilla chips.
Brown chops in skillet. Move to baking dish or leave in skillet if it can be placed in oven. Sprinkle uncooked rice over chops. Combine soup and water and pour over rice and chops. Bake at 325° for 1 hour or longer.
Heat oven to 350 degrees. In large bowl, combine cake mix, peanut butter, water and egg; stir by hand until dough forms. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake for 9-11 minutes or until golden brown. Immediately top each cookie with candy kiss, pressing down firmly so cookie cracks around edge; remove from cookie sheets. Makes 5 dozen.
Beat cream cheese with mixer. Add rest of ingredients. Refrigerate. Serve with crackers.
Mix dry ingredients; add vinegar, lemon juice and grated onion. Pour oil in mixture, beating constantly. Makes about 2 cups.
Cut lettuce into small pieces. Mix all ingredients, except Catalina dressing and Doritos. When ready to serve, pour dressing over salad and stir in Doritos. Serve immediately.
In electric blender combine 1 tomato, 1/2 cucumber, 1/2 onion, 1/4 green pepper, pimiento and 1/2 cup tomato juice. Blend, covered, on high for 30 seconds, until vegetables puree. In a large bowl combine pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper seasoning, salt and pepper. Refrigerate, covered, for 2 hours. Refrigerate 6 serving bowls.
Wash dry beans and let soak overnight in about 6 cups of water. Next day, drain, if any water is left, and put in slow cooker. Cover with 5 cups of water and pour in box of Zatarain's red bean mix. Also add sausage, if desired. Cook about 6 hours on medium heat. Serve on rice.
Brown meat with onion in large pan. Drain well. Drain tomatoes; chop. Reserve juice. Add tomatoes and juice to pan with beans, tomato sauce, water, picante sauce and cumin. Bring to a boil; reduce heat. Cover and simmer 10 minutes. Ladle into soup bowls. Top with cheese, chips and lettuce. Add additional picante sauce as desired.
Mix together oil, sugar, eggs and vanilla. Mix together flour and allspice. Mix liquid mixture to dry mixture. Batter will be stiff. Fold in apples. Bake at 350° for 1 hour.
Chop tender portions of broccoli into bite-size pieces. Fry bacon until crisp; drain on paper towel. Crumble bacon; mix with broccoli, onion and cheese. Add dressing just before serving.
Put Grand Marnier, butter and sugar in large skillet. Stir at high heat until it starts to caramelize. Cut bananas lengthwise, then peel and saute until golden. Put on top of ice cream. Spoon sauce over ice cream. Sprinkle with cinnamon.
Beat together until creamy the cream cheese, vanilla and sugar. Fold in whipped cream until evenly distributed. Fill pie shell and top with pie filling. Chill several hours. If desired, individual graham crackers may be used. Just chill in bowl and fill as needed.
Break broccoli flowerets into bite-size pieces (about 1 1/2-inches). Thinly slice onion and separate into rings.
Mix sugar, melted oleo and bourbon. Add nuts and vanilla. Spoon onto greased cookie sheet. Place in freezer until firm. Roll into balls and put into refrigerator.
Crush Oreos. Mix next 4 ingredients. Mix pudding and milk. Put cookies in 9 x 13 pan. Mix pudding and Oreos together. Put in pan. Sprinkle with crushed Oreos.
Drain carrots. Combine green peppers, onions and carrots. Bring all other ingredients to a boil. Pour over carrots. Refrigerate. Will keep 6 weeks.
Put all in blender and blend for 2 minutes. Pour in a 9-inch buttered pie plate. Bake at 400° for 25 minutes.
Grate cheese. Add eggs, parsley, and spinach (if using). Blend well. Unroll phyllo. Slice dough into 3rds lengthwise (4x12 apprx) Re-wrap 2/3 of dough in plastic. Freeze. On wax paper, take one sheet of phyllo and brush liberally with butter. Top with 2 more sheets, brushing each layer with butter. Place 1 Tbsp of cheese mixture 1-inch from edge of sheet. With fingers, roll dough over mixture twice. Fold in edges of the dough and continue rolling tightly. Place seam side down on cookie sheet. Brush tops with butter and bake at 400°F for 15 minutes and until golden crispy.
Wipe roast with damp paper toweling. Sprinkle with salt, pepper and garlic powder, if used. Place meat on rack in roasting pan deep enough to hold the drippings. Insert a meat thermometer (registers 130° for very rare, 140° for medium and 170° for well done).
In a saucepan, melt butter. Add the flour, milk and sugar; whisk continuously until the mixture has the consistency of pudding. Add the beaten egg yolks and bring to a boil. Remove from the heat and add the lemon juice. When cool, mix with the fruit. May also use any fresh fruit. Refrigerate 24 hours before serving.
Melt all ingredients and spread on both halves of bread. Bake at 350° for 30 minutes.
Thoroughly cream sugar and shortening. Add eggs and beat well. Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, vanilla and buttermilk together. Add cake flour alternately with buttermilk mixture to creamed mixture. Mix baking soda and vinegar together, then fold into batter. Do not beat or stir. Bake in 2 greased 9-inch layer pans at 350° for 30 minutes.
Combine beans and seasoning mix. Spread bean mixture evenly. Layer remaining ingredients in the following order: avocado dip, sour cream, olives, tomatoes, onion, chilies and cheese.
Combine all ingredients, except seafood. Cook slowly for 1 1/2 hours. Add seafood. Cook slowly until done. May eat over rice. Serves 8 to 10.
Cream shortening and vanilla; add sugars and cream until light. Add eggs and pumpkin. Beat well. Add all dry ingredients to pumpkin mixture. Beat until smooth. Spread in greased 10 x 15-inch pan. Bake at 350° about 30 to 35 minutes or until done; cool. Cut into bars. Makes 32 bars.
Heat the oven to 350°. Lightly grease 2 cookie sheets. In an electric mixer, beat the egg whites until frothy. Add salt and cream of tartar. When whites become firm, gradually add sugar, then vanilla and almond extract. When the mixture forms stiff peaks and looks shiny stop beating and add nuts and chips. Drop by teaspoonfuls on to the cookie sheet. Place in the oven and turn off the heat. Leave overnight. Don't peek!!!!!!!!!!!
Preheat oven to 350°. Mix flour, oleo and nuts together and press into a 9 x 13-inch pan. Bake for 20 minutes in 350° oven. Do not brown.
Combine first 7 ingredients. Beat 2 to 3 minutes at medium speed. Pour into a greased 1 1/2-quart casserole. Spread crushed onion rings evenly over top. Bake, uncovered , at 300° for 30 to 35 minutes. Makes 4 servings.
Heat oven to 425°. Heat margarine or butter until melted. Stir in flour, onion, salt and pepper. Cook until bubbly; remove from heat. Stir in broth and milk. Heat until boiling, stirring constantly. Boil and stir for approximately 1 minute. Stir in chicken and vegetables. Pour mixture into prepared pie shell. Cover mixture in pie shell. Turn edges under just like a pie. Bake 35 to 40 minutes or until brown.
Combine flour and salt. Cut in shortening. Combine egg and water; sprinkle over flour mixture. Add vinegar and lightly stir until forms a ball. Wrap in wax paper and chill until ready to use.
Wash cranberries. Add sugar and water. Cover and cook until skins burst (8 to 9 minutes). Add oranges, salt and spices. Cook 1 minute. Cool and serve with meat or poultry.
Place ham in enough water to cover it. Bring to boil; skim top. Lower heat to simmer. Add carrots, potatoes, celery and onion; simmer about 1 1/2 hours. Remove 2 cups broth and cool. Add sour cream to cooled broth and pour back into soup. Add rice. Cover for about 2 minutes. Serve.
Mix last 5 ingredients together and pour in pie crust. Chill. Serve with a dollop of Cool Whip and a candy lemon slice.
Grease 9 x 13-inch pan. Crumble bread in pan. Fry sausage, drain and crumble over bread. Beat eggs, milk, mustard and salt together. Pour over sausage and bread. Top with grated cheese. Bake 35 minutes at 350°.
Soak bread crumbs in milk. Saute onion in 2 tablespoons of butter until soft. Add bread crumbs. Add beef, seasonings and egg. Form balls, 1 1/2-inches in diameter; dredge in flour and saute in remaining butter until lightly browned. Add 1 cup stock or water with 1 1/2 tablespoons of flour blended in it to the meatballs. Cover and simmer until thickened (10 minutes).