HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients together and add eggs, dates and walnuts. Bake at 350° in a 9 x 13-in pan for 15 minutes. Cut in squares.
Combine brown sugar, margarine and salt in a saucepan and bring to a boil. Add milk. Cook over low heat three minutes. Cool. Add powdered sugar and beat until thick enough to spread.
Pour eggs into a nonstick skillet sprayed with a nonfat cooking spray. Cook until set in one large pancake. Remove from pan. Cool and cut into thin strips and reserve. Heat 1 teaspoon liquid Butter Buds in pan, adding garlic, celery, green pepper, green onion (not tops) and carrot. Brown, stirring constantly, for about 2 minutes. Add the second teaspoon of Butter Buds, adding cooked rice. Stir constantly until heated through and slightly browned. Stir in bean sprouts. Mix together soy sauce, lemon juice, sherry and ginger and pour over all. Place on serving dish and sprinkle egg strips and tops of green onions. Serves 4.
Cook water and sugar to soft ball stage. Take off heat and add other ingredients except pecans. Pour syrup over the pecans until each pecan is glazed. Spread on a cookie sheet.
In saucepan, combine all ingredients. Heat to boil and simmer 10 minutes. Remove cinnamon and cloves. Serve hot or chill over ice cubes.
Mix all ingredients well by mixer. Spread on 6 whole English muffins, split! Cut into six wedges. Freeze for at least 30 minutes. May be frozen for weeks. Broil them until they puff up (on cookie sheet) and are bubbly and slightly golden brown.
Drain oysters, reserving liquid. Saute onions in butter until tender. Remove. Heat oysters in remaining butter until edges curl. Combine all ingredients including oyster liquid. Season to taste.
Cook frozen broccoli according to package directions. Put 1/2 of broccoli in casserole. Spread 1/2 can of mushroom soup over broccoli. Sprinkle grated American cheese over soup. Cover with crushed potato chips. Repeat, using rest of broccoli soup and cheese. Be sure potato chips are on top. Bake in a covered dish in oven at 300° for 45 minutes. Serves 4.
Cook macaroni in salted water; drain while still hot. Stir in grated cheese. Set aside. Brown meat and onion in margarine. Stir in soup and milk. Grease a 2 1/2-quart casserole. Layer cheese mixture and meat mixture; repeat layers. Bake at 350° for 25 minutes.
Mix crumbled cornbread with melted butter. Spread half of cornbread mixture in casserole. Combine all other ingredients and place in casserole. Cover with remaining cornbread. Make at 400 degrees for 30 minutes. Serves 6 to 8.
Spread rice in lightly greased 13 x 9 x 2-inch baking dish; set aside. Combine soup, soup mix and milk, stirring until smooth; set aside 1/2 cup. Spoon remainder of soup mixture evenly over rice. Top with chicken, meaty side up; spoon remaining 1/2 cup soup mixture over chicken. Bake, covered at 350° for 1 hour and 15 minutes. Yields 6 servings.
Brown the roast well in the oil. Place the meat in a covered casserole, adding everything but the sour cream. Simmer for about 2 hours, or until meat is very tender. Add the sour cream; simmer for 1/4 hour more. Slice and serve with the rich sauce on the top. Serves 6 to 8.
Mix cake mix, oil, sugar, eggs and sour cream together by hand. Put 1/2 batter in greased 13 x 9 x 2-inch pan. Mix brown sugar, cinnamon, raisins and nuts together. Sprinkle over cake and swirl with a knife. Pour remaining batter on top and swirl again. Bake at 300° for 40 to 50 minutes. Glaze cake while hot.
Mix sour cream, mayonnaise and taco seasoning and mix together. In a large glass dish, layer ingredients in order given and then sprinkle cheese over top.
Heat to boiling. Add the well drained vegetables and cook slowly until tender (about 1/2 hour). Pack in hot pint jars. Adjust lids and process in boiling water bath (canner) for 10 minutes.
In a kettle or large saucepan, bring about 6 cups of water to a boil and add the chicken breast. Do not add salt. Return to a boil and simmer 10 to 15 minutes. Do not overcook, or the meat will be dry. Remove the chicken breast, but leave the water in the kettle. Bring the water to a boil again. Do not add salt. Add the noodles and cook, occasionally stirring, until they are tender, 7 minutes or less. Drain in a colander and run under cold water until the strands are separated and thoroughly chilled. Drain. Sprinkle with the teaspoon of sesame oil and toss to coat. Set aside.
Remove bread crusts. Arrange 4 slices in bottom of large baking pan. Cover with cheese, ham and rest of bread. Mix rest of ingredients together and pour over layered mixture. Cover. Let stand 1 hour or overnight in refrigerator. Bake at 350° for 1 hour until brown and puffy. Let stand 2 minutes. Cut in squares. Serves 10 or 12.
Grease 9 x 13 x 2-inch pan. Place in 350° oven. Chop onion and grate cheese. Combine corn meal, soda, salt, oil, milk and eggs (beaten). Add cream-style corn and mix thoroughly.
Melt oleo; add eggs and mix well with remaining ingredients. Bake in buttered casserole dish 30 minutes at 350°.
Cook cabbage, celery, potato and onion in water until tender. Put in blender container; cover. Run on high speed for 1 1/2 minutes. Add remaining ingredients. Cover and run on low speed for 15 seconds, until mixed. Reheat to serve. Makes 4 to 5 servings.
Mix cream cheese, green chilies, black olives and garlic powder. Spread on flour tortillas and stack two together. Fold over like a fried pie. Wrap in wax paper and chill. Cut before serving. Make strips and dip in picante sauce.
Cook pasta as directed on package, drain. Meanwhile cook and stir remaining ingredients, except parsley, in medium saucepan until hot; pour sauce over hot pasta and toss to coat well. Serve with parsley and additional grated Locatelli (or Parmesan) cheese, if desired. Makes 6 servings.
Cream butter with sugars. Beat in one egg at a time. Blend in vanilla. Stir in dry ingredients. Mix thoroughly. Stir in brickle. Bake 30 minutes in 350° oven in a 11 x 7-inch Pyrex.
Saute onions and garlic in the oil from the artichokes. Beat the eggs; add the cracker crumbs, salt, pepper and Tabasco sauce. Blend in chopped artichokes, parsley, cheese and onions. Pour into greased 8 x 8-inch pan. Bake for 35 minutes at 325°. Test doneness with a knife in center of Frittata; center should be firm and the knife clean.
In a large bowl, mix by hand butter, flour and pecans. Press into 9 X 13 baking dish and bake 350 degrees for 25-30 minutes. Cool. Combine cream cheese and powdered sugar. Add a drop or two of milk, if needed. Spread over cooked crust. Mix together instant pudding and milk. Spread over cream cheese. Top with softened Cool Whip.
Chop lettuce up and spread in bottom of 13 x 9-inch pan. Spread rest of ingredients, one at a time, over lettuce.
Combine flour, cocoa and baking powder; set aside. Beat together butter, sugars, vanilla and almond. Add eggs one at a time, beating very slowly. Pour in dry ingredients and mix. Put in custard cups that have been sprayed with butter PAM. Fill only 3/4 full and drop chocolate chips on top. Refrigerate for 24 hours. Bake at 350 degrees for 30 minutes only. They will sink in the middle when they cool which gives a place to put a scoop of ice cream with caramel and nuts. The bottom of the cake should be a bit gooey which is why it is called lava dessert.
Measure cereal and place in large bowl. Measure corn syrup into medium size pan on medium heat. Add sugar and stir until dissolved. Add peanut butter until melted. Add raisins; stir and then cool. Pour over cereal and stir. Put into 13 x 9 x 2-inch pan sprayed with Pam. Push down with hands and let sit 20 minutes before cutting into bars.
In a greased 10-inch quiche pan, spread cheese, then bacon and then mushrooms. In blender, mix rest of ingredients and pour over ingredients in quiche pan. Bake 35 minutes in a 350° gas oven. Let stand 4 minutes before serving.
Stir together dry ingredients (first 6). Put remaining ingredients in a bowl and beat 3 minutes. Combine with dry ingredients. Bake in greased loaf pan at 350° for 30 to 45 minutes or until done. A 9 x 12-inch pan may be used. The following glaze may be drizzled over cake while warm.
Cook noodles by directions on box. Brown beef; pour off grease. Stir in remaining ingredients. Heat slowly until bouillon cube is dissolved. Mix drained noodles. Pour in greased baking dish. Bake at 350° for 1 hour.
Cut lamb into 1 1/2 inch cubes. Peel and slice onions and potatoes in 1/8-inch thickness. Put in the bottom of a heavy pan a layer of potatoes, a layer of meat and a few slices of onion. Repeat this twice, ending with potatoes on top. Season each layer with salt and pepper. Add to the pot, one bay leaf and pour over the layers 2 cups of water and the 2 tablespoons of parsley. Bring to a boil. Cover and simmer gently about 2 1/2 hours or until meat is tender. Shake pot periodically to keep potatoes from sticking. When done, all the moisture should have been absorbed by the potatoes. Makes 4 to 6 servings.
Simmer hen until tender; remove and add noodles to broth. Cook until tender. Saute onion, pepper and celery in butter until tender. Mix together with noodles, soup and chicken which has been taken from bone and cut up. Add pimento and enough chicken broth to make it very moist. Put into baking dish and cover with grated cheese. Bake until cheese melts and is lightly brown on top. Good to fix ahead of time and freeze.
In large bowl, mix all ingredients until very well mixed. Roll into 1 1/2-inch balls. Bake at 325° for 15 to 20 minutes or golden brown.
Microwave both packages of morsels 3 to 4 minutes in large glass container on Medium power. Stir in peanuts. Drop by teaspoons into candy cup petit fours cases. Chill until firm.
Mix cherry jello, brown sugar and salt with 1 cup of hot water. Let dissolve well and add 1 cup of 7-Up. Let jell in the refrigerator and then add the can of cranberry sauce. Mix well and add all the other ingredients. Serve over lettuce, if you like.
Mix together and pour into 12 x 15-inch pan. Bake 20 to 25 minutes at 350°. Drizzle a little powdered sugar on top.
Drain tuna. Cream tuna and cream cheese together. Add onion salt, garlic salt and Worcestershire. Roll into log. Sprinkle with parsley flakes. Chill and serve with Wheat Thins.
Remove stems from mushrooms and chop. Saute stems and onions in butter until onions are tender. Combine onion mixture with remaining ingredients. Spoon into mushroom cups. Place in greased shallow baking dish. Bake at 350° for 20 minutes.
For each sandwich, spread roll with mayonnaise; fill with remaining ingredients. Yields 6 sandwiches. Preparation time 20 minutes.
Melt butter in a large skillet. Add celery and next 4 ingredients. Stir in savory, if desired. Cook over medium heat, stirring often, 5 to 7 minutes or until celery is crisp-tender. Add peas and cook until thoroughly heated.
Put 2 eggs, sugar, oil and pumpkin in mixing bowl. Beat. Mix dry ingredients separately and mix. Add pumpkin mixture all at once and mix only until just moistened. Divide among 24 muffin cups and keep remainder for top.
Mix sugar, salt, milk and Karo syrup in heavy 3-quart pan and cook to soft ball stage. Add butter and vanilla. Beat until cool. Add pecan halves and drop by tablespoons onto wax paper. When firm, store in closed container. You've never tasted candy until you've had a pecan praline. They are sinfully delicious and rich and this recipe is more sinful than most. Enjoy!
Cook squash and onion in small amount of lightly salted water in saucepan until squash is tender; drain. Add soup, carrots, milk, eggs and sour cream; mix well. Mix butter and stuffing mix in small bowl; reserve 1/2 cup mixture. Add remaining stuffing mixture to squash; mix well. Spoon into greased 9 x 13-inch casserole. Sprinkle with reserved stuffing mixture. Bake at 350° for 45 minutes or until golden brown. Yield: 10 servings.
Sift together dry ingredients; set aside. Blend thoroughly margarine, sugar, eggs, vanilla and sour cream. Mix in flour mixture. Chill dough at least 1 hour.
Heat oven to 375°. Combine Bisquick and sugar in bowl. Beat egg, milk and extract together in another bowl, then stir into Bisquick mixture.
Soak dates in the soda and hot water mixture. Mix rest of ingredients; it will make a thin batter; then add dates and bake 25 to 30 minutes in 350° oven.
Lightly mash avocados. Combine remaining ingredients. Chill before serving with chips or crackers.
Preheat oven to 375°. In a large bowl, stir raspberries, rhubarb, pears, honey, flour and cinnamon. Pour into greased 13 x 9-inch baking dish.
In glass baking dish, combine ingredients with half teaspoon salt. Add chicken. Turn to coat. Marinate in refrigerator for 1 to 5 hours.
Chop onion and saute in butter. Remove onion from butter and pour in cracker crumbs. Add onion to the beans, grated cheese and soup. Mix and top with buttered cracker crumbs. Bake at 350° for 1/2 hour.
Mix ingredients and press into a 9 x 5 x 3-inch baking pan. Bake at 350° for about 1 hour or until done.
Brown ground beef in a skillet. Mix all ingredients except chips in a crock-pot or double boiler. Slow cook until cheese is melted, stirring occasionally. Serve over tortilla chips.
Mix ingredients together. Pour in unbaked pie shell. Bake at 350° until brown.
Combine all ingredients in saucepan and put on low heat. Cook until the consistency of apple butter. Cook slowly for 1 1/2 hours.
Combine 3 tablespoons sugar, cornstarch and milk in a glass bowl; mix until smooth. Beat in egg. Microwave (High), uncovered, for 4 to 5 minutes or until mixture boils and thickens, stirring 2 to 3 times. Mix in vanilla. Cool.
Saute onion, mushrooms and dill in butter for 15 minutes until soft. Add flour and cook for 5 minutes. Stir in broth and simmer for 20 minutes and add cream.
Mix together all ingredients, adding crab meat last. Spread on English muffin halves. Place on tray and put in freezer for 45 minutes. Take out and cut in 4ths. Put in freezer bag for later use when unexpected guests arrive. Bake 10 minutes at 450°. Makes 24 Puffs.
Beat all together and fold into beaten egg whites. Put into single pie crust and bake until brown.
Cut cheese in cubes. Stir tomato soup and cheese together over low flame until blended. Remove from fire. Dissolve gelatine in water. Add mixture to soup mixture in large bowl. Mix together. Refrigerate two hours. After 2 hours, add celery, onion and shrimp to soup mixture. Add mayo. Mix well. Put in mold. Spread evenly. Refrigerate overnight. Serve with crackers.
Sprinkle pork chops with salt, pepper and garlic salt. Brown chops. Put sliced potatoes in a 9 x 11-inch baking dish. Combine soup, sour cream and water; pour mixture over. Put browned chops on top. Cover and bake at 350° for 1 hour and 15 minutes.
Season the meat with the salt and pepper and place in a large bowl. Bring the vinegar and water to a boil and add the garlic, onion, bay leaf, peppercorns, sugar and cloves. Pour the marinade over the beef, cover and refrigerate 12 hours or overnight. Remove the meat and dry thoroughly with paper towels. Reserve the marinade. Drench the meat with flour. In a heavy kettle, heat the bacon drippings; add the meat and brown on all sides. Add 2 cups of the marinade, cover tightly and simmer gently until the meat is tender, 2 1/2 to 3 hours. Remove the meat to a warm platter and keep hot. Thicken the gravy with a little flour mixed with water. Stir in the sour cream and serve over sliced meat. Serves 8 to 10.
In a heavy saucepan, brown onion and beef. Drain off fat. Stir in pizza sauce, cornstarch, oregano and garlic powder. Mix well. Add 1/2 cup Cheddar cheese. Stir until the cheese melts.
Mix pudding and milk. Fold in Cool Whip and orange rind. Put in baked pie shell. Arrange fruit on top. Brush with melted apple jelly to glaze.
Season chicken and flatten slightly between cling free, using rolling pin. Place ham and cheese on each breast. Fold chicken over into sandwich. Secure with toothpick. Grease ovenproof dish with melted butter. Put in breast. Arrange tomatoes and mushrooms around chicken and add dab of butter. Place dish in center of oven. Bake 25 to 30 minutes at 375°. After 15 minutes, baste chicken.
Butter bread and break it up. Add onion and egg. Blend and refrigerate overnight. Add other ingredients and refrigerate 12 hours.
Soften oleo, then whip with electric mixer. Add salt, garlic salt and red pepper. Mix well. Add flour a little at a time and mix well after each time. Then add cheese and Rice Krispies. Roll in 1/2-inch balls, flatten with fork. Bake about 10 minutes at 400°. Some ovens about 6 minutes. Store in tin.
Heat together sugar, cider vinegar, water and spices. Simmer 5 minutes. Pour over vegetables. Stir in 5 tablespoons oil. This will keep 2 to 4 weeks in refrigerator.
Refrigerate for 1 hour or overnight. Grease hands with margarine. Roll into 1-inch diameter balls and place on cookie sheet, then flatten to 1/2-inch by pressing down. Bake at 350° for 9 to 12 minutes. Yields 6 dozen cookies.
Combine all ingredients in blender. Blend at high speed until mixture is frothy and well blended. Pour into glasses at once.
Grind berries, unpeeled apples and orange together. Add sugar and let stand overnight. Using 1 1/2 cups water per each box of Jell-O, mix as per instructions on box. Mix with fruit and refrigerate. Serves many.
Sift together flour, cornmeal, cinnamon and soda. Mix with persimmon puree, white and brown sugars, eggs, vanilla, evaporated milk and melted margarine.
Sprinkle paprika on wax paper and roll mixture to the size of a Ritz cracker. Then roll in paprika until all sides are covered. Wrap in wax paper and store in refrigerator for at least 24 hours.
Mix all ingredients together except blueberries. Stir until well blended. Fold in drained blueberries. Fill greased muffin tins 2/3 full. Bake at 350° for 25 to 30 minutes until golden brown. Makes 12 muffins.
Boil chicken wings until done; drain, then put wings in long glass pan. Sprinkle package of Ranch salad dressing over all chicken. In a bowl, mix 1/2 cup Texas Pete, 1 cup butter and 6 tablespoons of vinegar. Pour over all wings. Bake at 350° for 35 to 40 minutes, or until golden brown.
Combine all ingredients except spareribs; heat to boiling. Pour sauce over spare ribs. Chill overnight if desired. Bake covered at 450 degrees for 30 minutes. Bake uncovered at 350 degrees for 1 hour and 30 minutes to 2 hours.
Saute onion in a small pot until soft. Add garlic and anchovies. Cook slowly until garlic softens. Add all remaining ingredients except cheese; simmer for 15 to 30 minutes. Pour over pasta. Serve with cheese.
Cook the milk, dressing and sugar over low heat until sugar is melted and creamy. Add the cubed cheese and stir constantly (will stick easy on low heat) until melted and creamy. Add the pimentos and heat 1 more minute. Very good while hot as dip for Townhouse crackers. If too sweet, cut sugar. Refrigerate overnight and make a delicious sandwich.
Cook potatoes in boiling salted water for 15 minutes or till tender. Mash potatoes, add cream cheese, sour cream, salt, pepper and garlic. Beat at high speed until smooth and light. Stir in chopped chives. Spoon into a lightly greased 2 1/2 qt. baking dish. Sprinkle with paprika and dot with butter.
Dip breasts in mixture of lemon pepper, salt, paprika, pepper, lemon juice and olive oil. Heat olive oil and fry chicken breasts on both sides. Enjoy.
Mix milk and sugar and cook until soft ball. Add butter, peanut butter and add flavorings. Mix thoroughly and pour out onto buttered platter. Cut when cool.
Put in mixing bowl in order given. Mix well. Pack lightly in wafer box. Tuck waxed paper in box around cake and put in refrigerator to chill.
Sift dry ingredients together. Cream butter; add sugar gradually. Add dry ingredients alternately with applesauce. Stir in raisins (dredge with flour first). Bake 18 to 20 minutes at 400°.
Preheat oven to 350°. Grease a 10-inch Bundt pan and dust with unsweetened cocoa. Combine the next 8 ingredients and beat on medium speed until smooth, about 2 minutes. Stir in chocolate chips and almonds. Pour batter into prepared pan and bake about 55 to 60 minutes. Cool in pan 5 minutes. Invert onto wire rack. Let rest 1 minute before removing from pan. Dust with sugar.
Heat frypan with 1/4-inch cooking oil. Pour in batter to make 3 to 4-inch patties. Cook until golden brown. Turn. Sprinkle with grated cheese.
Take some or all vegetables you like (depending on how much you want to make) and slice or chop into bite size pieces. Boil all together until tender. Drain and eat. Mix plain or season with salt or butter. Can spread over rice or noodles of your choice! Enjoy.
Mince the garlic cloves. Place the garlic and butter in a large, heavy pot over low heat until the butter is melted. Add drained clams, saving juice. Simmer 5 minutes. Add celery, zucchini, green onions, tomatoes and parsley. Simmer 5 minutes. Add clam juice. Taste for salt; you will probably not need it. If you do, add a trifle, and 1/8 teaspoon pepper. Simmer the sauce until it has cooked down to a slightly thick consistency, at least 15 minutes. Serve over spaghetti, with extra clam sauce on the side, to be added as wanted. Top with freshly grated Parmesan cheese.
Before starting, preheat oven to 350°. Beat egg whites until creamy. Gradually add sugar; beat until peaks. Stir in chips, vanilla and nuts. Place on a big cookie sheet, covered with foil or brown paper. Turn oven off, put cookies in oven and leave for 4 or 5 hours.
Sift flour and salt together. Cut in shortening, blend and mix in cold water. Roll out. Place in shallow pan.
Cook spinach; drain. Combine egg, sour cream, milk and first 2 tablespoons Parmesan cheese. Add onion, salt, pepper, Monterey Jack, spinach and end with spaghetti. Mix well. Put in ungreased casserole. Top with last 2 tablespoons Parmesan cheese. Bake at 350° for 15 minutes, covered, then the last 15 minutes, uncovered. Serves 3 to 4. Easy to double or triple. It is a wonderful side dish.
Cut steak up into small pieces. Flour and brown both sides. Place meat into crock-pot. Combine all ingredients into crock-pot. Allow to cook all day. Makes its own gravy. May serve over rice or by self.
Take out 2/3 cup cake mix and set aside. Mix the rest of the cake mix with 1/2 cup oleo and 1 egg. Press into a 9 x 13-inch greased and floured pan and bake at 350° for 20 minutes. Mix 2/3 cup cake mix and 1/2 cup brown sugar, salt, vanilla, Karo syrup and 3 eggs. Pour over top of first layer and sprinkle chopped pecans on top. Bake for 30 to 35 minutes at 350°. Cool and cut into squares.
Cook red beans until half done. Brown sausage and onion. Add remaining ingredients to beans and simmer until done. Serve over cooked rice.
Put strawberries in blender and puree. Combine first 5 ingredients and mix well. Combine eggs, oil and strawberries, add to dry ingredients and mix well. Pour batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until a wooden pick inserted in the center comes out clean. Makes 2 loaves.
Combine all ingredients, except nuts and Cool Whip, in mixer and mix 2 minutes on medium. Add nuts and bake in pan for 50 minutes at 350°. Cool before frosting with Cool Whip.
Brown hamburg and celery salt. Add sweet pepper, celery and onions. Then add tomato juice, red pepper, paprika, chili powder, salt and black pepper. Bring to a boil and simmer 2 hours. (May use garlic salt and oregano, if desired.)
Preheat oven to 300°. Combine margarine, flour and powdered sugar. Blend until smooth. Pat dough into a lightly greased 13 x 9 x 2-inch pan. Bake at 300° about 30 minutes or until lightly browned.
Wash potatoes and wrap each potato in aluminum foil. Bake at 375° until slightly soft. Remove from oven and cool. When potatoes are cooled, cut each potato into 1/2-inch to 1-inch round thick slices and place them in baking dish. Then prepare topping.
Cook spaghetti. Drain and put in bowl. Add all other ingredients. Serve with Italian bread. Can be served warm or at room temperature. Leftovers can be eaten cold.
Melt together first four ingredients. Add salt and pepper to crumbs. Dip meat and vegetables into the liquid and then into crumbs. Arrange breaded chops in a Pyrex dish that has been sprayed with Pam. Top with the breaded vegetables. Bake in a 350° oven until done, 30 to 45 minutes. Serve with rice.