HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cake mix, 1 egg and margarine and place in a greased and floured 9 x 13-inch pan. Mix powdered sugar, cream cheese and remaining 2 eggs and pour on top of first mixture. Bake at 350° for 40 minutes. Cool completely before cutting.
Slowly add macaroni and salt to boiling water. Cook, stirring occasionally until tender. Drain; rinse with cold water and drain again. Drain liquid from the pineapple, reserving 1/4 cup of the liquid. In a large bowl, combine macaroni, pineapple, oranges, grapes, celery, marshmallows and apples in small bowl. Blend sour cream, mayonnaise, reserved pineapple juice and lemon until smooth. Toss macaroni mixture with sour cream mixture. Chill well. Serve in lettuce lined bowl. Sprinkle with nuts.
Cook in greased loaf pan at 350° for 30 to 35 minutes.
Cook noodles according to package. In pan, saute garlic, zucchini and pepper in oil. Heat tomatoes with liquid, basil, parsley, salt and pepper to taste. Heat through and toss over fettucini; top with fresh grated Parmesan cheese and serve.
Pierce each potato in several places with a fork. Arrange in a single layer in a shallow pan. Bake in a 375° oven until tender (about 1 hour). Let cool slightly.
Bake pastry shell at 350° for 5 minutes. Combine eggs and remaining ingredients in a medium bowl and stir well. Spoon egg mixture evenly into pastry. Bake at 350° for 45 minutes.
Brown ground beef in skillet until crumbly. Drain. Add salt, taco mix, tomatoes, tomato sauce and chiles. Blend well. Bring to boil, reduce heat. Simmer, uncovered 10 minutes. In small bowl, combine Ricotta cheese and eggs. In 13 x 9-inch baking dish, spread half ground beef. Top with half each tortillas, Ricotta mixture and Jack cheese. Repeat layers, ending with Jack cheese. Bake, uncovered at 350° for 20 to 30 minutes. Let stand 10 minutes before cutting. Serves 6 to 8.
Mix cake mix and margarine until crumbly. Set aside. Grease 9 x 13-inch baking dish. Mix pumpkin, sugars, eggs, spices, salt and evaporated milk and pour into baking dish. Put cake mixture on top. Top with nutmeats. Bake at 350° for 1 1/2 hours or until knife inserted comes out clean.
Mix the children with the dogs and cats; empty into the field, stirring constantly. Sprinkle field with flowers. Pour the creek gently over pebbles. Cover all with deep blue sky and bake in the hot sun. When children are well browned, they may be removed; put in bathtub with 1 bar of soap. Put to bed with God's love! It really works!
Crush up Oreos until they look like dirt; put in bowl. Melt butter and add to cookies. Set aside.
Peel cukes. Cut in 2 lengthwise. Scrape out seeds with spoon. Salt and let stand overnight.
In a large, nonmetal pitcher, combine orange juice concentrate, water and lemon juice. Just before serving, slowly add carbonated beverage; stir gently to blend. Serve over ice in glasses. Garnish with orange and lime slices.
Preheat oil for deep frying. In a bowl, combine the remaining ingredients. Shape into small balls with hand or spoon. Fry until golden brown. Drain on absorbent paper. Serve warm, if desired.
Preheat oven to 350°. Blend eggs in blender 20 seconds. Mix sugar and cocoa in a bowl. Add sugar mixture to eggs in a blender with milk, vanilla and margarine. Blend until well mixed. Pour into pie shell. Bake 40 to 50 minutes until pie is done. Pie will rise high and fall somewhat when cool.
Wash okra; trim ends and cut into 1/2-inch pieces. Combine corn meal, salt and pepper in a medium bowl; stir and set aside. Combine buttermilk and egg in a large bowl; stir in okra. Let stand for 10 minutes. Dredge okra in corn meal. Place okra on a baking sheet coated with Pam. Bake at 450° for 40 minutes, or until crisp. Stir often. Makes 12 servings
Heat oven to 425°. Melt oleo in baking pan or 13 x 9 x 2-inch pan in oven. Mix baking mix, salt, paprika and pepper; coat chicken pieces. Place chicken pieces, skin side down, in pan. Bake, uncovered, 35 minutes. Insert clove in each peach half. Prepare biscuits as directed on package of Bisquick baking mix. Turn chicken, pushing pieces to side of pan. Spoon excess fat from pan. Place biscuits in single layer next to chicken. Arrange peach halves on chicken. Bake until biscuits are light brown and chicken is done, about 15 minutes. Yields 4 to 6 servings.
Mix soy sauce, brown sugar, mustard and garlic powder in flat pan. Put in the wings and turn until coated. Marinate for 2 hours in refrigerator. Bake in same pan at 375° for 1 hour. Baste while cooking.
Bring to a boil pineapple and sugar. Add jello and cream cheese. Let cool. Add apples, nuts and Cool Whip. Pour into a greased mold and chill. When you start to serve, put cherries on top.
Stir-fry chicken chunks. Drain pineapple, reserving juice. Add additional pineapple juice to make 1 1/4 cups. Combine juice, teriyaki sauce, cornstarch and brown sugar; set aside.
Pour the boiling water over tea bags. Let stand for 5 minutes. Remove tea bags; discard. Chill tea at least 2 hours. At serving time, spoon sherbet into 4 chilled glasses; pour in chilled tea. Stir just until blended. Makes 4 (8 ounce) servings.
Spray cookie sheet. On cookie sheet, place the hot dogs or sausages (8). In a bowl, combine the mashed potatoes that have been prepared according to directions. Mix in onion, sour cream, salt and pepper until well mixed. Divide up mixture evenly on hot dogs on cookie sheet; dollop mixture on top of each hot dog. Make a hollow in potatoes with back of spoon. Fill opening with cheese. Bake until hot dogs are cooked, about 25 minutes at 350°.
Brown chuck and onions together. Drain grease. Put meat and onion in bottom of crockpot. Layer with potatoes, corn, beans and then spread soup all over. Sprinkle with seasonings. Cook 7-9 hours on low. Feeds 4-6.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Spread chicken and vegetables evenly in prepared dish. Stir together soup, broth and pepper in small mixing bowl. Pour evenly over chicken mixture. Combine baking mix, milk and butter in separate bowl. Stir until smooth. Pour flour mixture over ingredients in baking dish. Bake 45 to 50 minutes or until golden brown. Cool for 10 minutes before serving.
Combine all ingredients and heat to a boil. Stir chicken pieces. Reduce heat to a simmer and cook for one hour, stirring chicken occasionally. Remove chicken and thicken sauce with a mixture of cornstarch and water. Serve with rice and a salad.
Dissolve jello in 2 cups boiling water. Add 1 cup of cold water. Stir in drained oranges and pineapple. Pour into a long glass bowl; refrigerate until completely set. Ice with Cool Whip; top lightly with cheese.
Clean and wash the fish. Dry on clean towel. Season with salt and pepper. Dip into slightly beaten egg. Roll in corn meal. Fry in deep fat. Drain on crushed paper.
Peel and quarter onion. Cut stem from eggplant; cut in half lengthwise and put skin side up in ungreased roasting pan with lid, along with peppers and onion. Roast, uncovered, at 375° for 17 minutes. Turn onion and peppers and roast 17 minutes more. Remove from oven; cover and let sit until cool.
Mix oil and milk, add all at once to dry ingredients, stirring only until mixed. Bake in greased 9 inch pan for 12-15 minutes. Cut in half while warm and stack layers with strawberries between and on top. May cut in squares and make individual servings. Oven temperature 450 degrees.
*I do not use Karo syrup. I use Blackburn or Pride of Dixie.
Cook ground beef in a large saucepan until browned. Drain. Stir in tomatoes (including juice), chopped onion, sliced carrots, chopped celery, barley, catsup, bouillon, season salt, crushed basil and water. Bring mixture to a boil, reduce heat, cover and simmer for one hour. Serves 6.
For topping, melt butter in medium sized saucepan. Stir in flour, salt and pepper. Gradually add milk, stirring constantly until mixture thickens and is smooth. Add onion and beef.
Can add any amount: chopped onion, green pepper, cheese, pepperoni, boiled eggs.
Preheat oven to 350°. Sift flour with salt; set aside. In large bowl with electric mixer at medium speed, beat butter, margarine, sugar, cream and vanilla until smooth and fluffy. Stir in flour mixture until well combined. Stir in nuts. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 15 to 20 minutes or until light golden. Remove to wire rack; cool.
Mix all ingredients, except soup, well and place in a dish that has been sprayed with Pam. Spoon soup over meat loaf. Bake for 1 hour at 400° or until done.
Mix together eggs (beaten), sugar, nutmeg, salt and vanilla. Set aside. Heat milk; don't boil. When milk is hot, add first mixture. Bake at 400° about 45 to 50 minutes.
Heat first 4 ingredients, stirring until blended. Remove from heat. Beat eggs in a large bowl and add cheese, spinach, salt and 3/4 cup Parmesan cheese. Lightly grease 9 x 13-inch pan. Cover with a little sauce. Layer noodles, cheese, spinach, cheese and sauce. Repeat layers, ending with tomato sauce. Sprinkle with Parmesan cheese. Cover with foil and bake at 350° for 60 minutes.
Mix all ingredients except tomatoes. Place tomatoes on top (do not stir). Refrigerate. This recipe is from my aunt, Mable Odom.
Add bread crumbs to milk and let stand a few minutes. Mix with ground beef, egg, pepper, Worcestershire sauce and onions. Shape into a loaf and place into a baking dish or pan.
Saute onion and pepper in butter. Add browned meat. Dissolve cheese (room temperature) and mix with mushroom soup. Add soup, cheese and corn to meat; put in dish. Cover with crushed potato chips. Bake at 350° for 30 to 45 minutes or 1 hour at 300°.
Mix together tomato sauce, lemon juice, onion, cilantro and tomatoes. Add salt, if desired.
Blend ingredients and pile on rounds of bread. Broil until brown and puffy. Serve piping hot.
Remove skin from chicken breasts. Rinse chicken and pat dry. Finely crush cornflakes (1 cup). Stir together cornflake crumbs, sage, marjoram or basil. Set aside. Season chicken with salt and pepper. Brush chicken with milk. Roll chicken in crumb mixture, patting to coat each side evenly. Place chicken, meat side up, in a 13 x 9 x 2-inch baking dish. Bake in a 375° oven for 50 to 55 minutes or until tender. Makes 4 servings.
Blend margarine, Karo syrup, salt and vanilla in large mixing bowl. Add sifted powdered sugar. Mix first with spoon and then with hands, kneading in dry ingredients. Makes 1 1/3 pounds. Can be made into mints or put in dates. Must be refrigerated.
Combine honey, oil, mustard, curry powder and salt in a small bowl. Stir well. Place chicken in a lightly greased 13 x 9 x 2-inch baking dish. Bake at 350° for 45 to 50 minutes or until chicken is done, basting with honey mixture every 15 minutes. Yields 4 to 6 servings.
Mix together all ingredients, except soup and water, and form into balls. Combine soup and water. Drop meatballs into mixture and cook over low heat, covered, for about 1 hour. Stir occasionally to prevent sticking.
Cook onions in margarine in medium saucepan until tender. Add tomatoes, 1/4 cup steak sauce and vinegar. Bring to boil. Reduce heat; stir in parsley. Broil steaks or grill until desired doneness. Brush with remaining steak sauce. Serve with vegetable mixture.
Combine first 2 ingredients; mix well. Add 1 egg and mix. Set aside. In saucepan, combine butter, water and chocolate. Bring to a boil. Add 2 eggs, sour cream, baking soda, salt, flour and sugar. Mix well. Pour into greased and floured 15 1/2 x 10 1/2-inch jelly roll pan. Spoon cheese mixture over chocolate batter. Cut through with knife several times for marbled effect. Sprinkle with chocolate chips. Bake at 375° for 25 to 30 minutes.
Mix butter and cream cheese. Add cream. Mix flour and salt. Add to butter mixture and mix all together. Roll out to fit pans.
Combine all ingredients in a blender and blend on low speed for 20 seconds. Serve cold with a little whipped cream on top, if desired. Yields one portion.
Cook chicken and take meat from the bones. Put on the bottom of casserole dish. Mix sour cream, soup and milk. Pour this over chicken. Melt butter/margarine. Put over the mixture in the dish. Sprinkle poppy seeds over the crackers. Bake at 350° for 30 minutes or until bubbly.
Note: One-fourth pie equals 1 bread, 1 fruit and 1 milk. Contains 50 calories.
Bring sugar and water to a boil or until sugar is dissolved. While hot (not boiling), add Jell-O. Cool. Add juices, one at a time. Mix well. Add 1 gallon water and almond extract. Makes 2 gallons.
Mix ingredients together. Put into ovenproof bowl. Bake at 325° for 30 minutes covered, then 10 minutes without cover until lightly brown.
In large cooking pot, heat oil. Add onion, bell pepper and sage. Saute about 3 minutes. Stir in flour, salt (if desired) and black pepper. Cook 2 additional minutes. Stir in cooked turkey, potatoes and broth; mix well. Reduce heat to low; cook uncovered about 10 minutes. Makes 10 servings.
Cook cornbread according to instructions. Crumble bread into a large bowl. Add chopped peppers, onion and tomato. Add crumbled, cooked bacon. Mix well with mayo.
Beat brown sugar and margarine at medium speed with mixer until light and fluffy. Add egg, milk and vanilla; beat well. Combine 3 cups flour, baking powder and salt, stirring well. Gradually add flour mixture to creamed mixture, mixing well. Cover and chill 2 hours. Divide dough in half. Leave rest in refrigerator. Sprinkle 1 teaspoon flour on work area surface. Roll dough to 1/8-inch thickness. Cut with a 2-inch cutter. Place cookies on sheet with cooking spray. Bake at 350° for 6 to 8 minutes or until edges are brown. Cool on wire racks. Combine powdered sugar and water. Spread on cookies.
Bring 1/2 inch of water to a boil in a saucepan; add chopped cauliflower and frozen peas. Bring to a boil for 4 minutes. Run cold water over drained vegetables. Drain well. Add the other ingredients and enough mayonnaise to cover. Serve cold.
Mix all ingredients in order given. Fill greased loaf pans (medium size) 1/2 full. Bake 1 hour at 250°.
Combine sugar, butter and water in a medium saucepan. Heat for 4 to 5 minutes over low heat or until butter melts. Add chocolate pieces; stir until melted. Remove from heat. Pour into a large mixer bowl; cool for 10 minutes. Beat in eggs one at a time at high speed. Gradually beat flour, baking soda and salt into chocolate mixture at low speed. Cover and chill dough for 1 hour.
Cook 3 cups sugar, 3/4 cup water and corn syrup until fairly hard ball when tested (260°). Remove from heat and pour slowly over egg whites. At this time, starting cooking 1 cup sugar and 1/2 cup water. Cook until very hard ball (300°). Add to first mixture and beat. Add vanilla and nuts or cherries. Drop on wax paper with teaspoon. Makes about 75 drops.
Cream butter and cheese. Add flour and pepper. Chill and roll into 3/4-inch balls. Bake at 375° for 20 minutes.
Sift together dry ingredients, then add remaining ingredients. Mix well. Place in 2 loaf pans. Bake at 370° for 1 hour and 30 minutes.
Sprinkle chicken with salt and red pepper; set aside. Heat oil in 10-inch skillet over medium heat. Add onion and garlic. Cook and stir 3 minutes. Add chicken; cook and stir until no longer pink. Add rice. Cook and stir 1 minute. Add broth to skillet; bring to a boil. Reduce heat; cover tightly and simmer 20 minutes. Stir in bell pepper. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Stir in cheese until melted and creamy. Stir in tomato and basil. Makes 4 servings.
Heat oil in large skillet over medium heat. Add garlic; saute gently until just golden, about 1 minute. Do not let garlic brown. Add clams and their liquid, red pepper, oregano and lemon juice. Simmer 3 to 5 minutes over low heat. Add parsley and cook 1 minute.
Boil 2 cups mashed berries, sugar and tapioca. Put 2 cups of fresh berries in baked pie shell. Cover with boiled mixture. Top with whipped cream or Cool Whip.
Line the cookie sheet with aluminum foil. (Cookie sheet should have an edge.) Smear some of the butter around on the aluminum. Don't use the whole stick, but cover the aluminum very well. Line the cookie sheet with crackers. Make sure they are all touching. In a saucepan, boil the sugar and all of the rest of the butter over medium heat for 5 minutes or until it reaches the crack stage. (Stir constantly.) Pour over crackers and spread. Put in preheated oven (350°) for 10 minutes. Remove carefully so the spread doesn't move off the crackers. Sprinkle chips over top. Set for 3 minutes. Spread with a spatula. Chill. Cut and serve.
Mix berries, egg and oil. Stir in dry ingredients. Blend well. Stir in nuts. Pour into two greased loaf pans and bake at 350° for 1 hour or until toothpick inserted comes out clean.
Preheat oven to 325°. In a medium bowl, combine apples, sweetened condensed milk and cinnamon. In a large bowl, cut 1/2 cup margarine into 1 cup biscuit mix until crumbly. Stir in apple mixture. Pour into a 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar. Cut in remaining 2 tablespoons margarine until crumbly; add nuts. Sprinkle evenly over apple mixture. Bake one hour or until golden. Serve warm with ice cream, if desired.
Stir sugar, milk, cocoa and oleo in saucepan. Mix together, stirring on medium heat, until boiling. Boil for 1 minute. Take off heat and add peanut butter, vanilla and oats. Mix and drop by teaspoonful onto wax paper and let cool.
Drain and flake salmon. Remove skin and bones. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Mix thoroughly. Chill several hours. Combine pecans and parsley. Shape into a ball and roll in nut and parsley mixture. Garnish with cheery cherry tomatoes.
Bread the cutlets in Parmesan and bread crumbs, then fry in a little butter and garlic. Remove when done and set aside. Add Marsala wine, chicken broth and sliced mushrooms to butter and garlic mixture. Cook until mushrooms are soft, then add the chicken cutlets and cook for another 5 to 10 minutes. Serve with rice.
Combine chicken, salt, grapes, almonds, mayonnaise and cantalope. Drizzle with lemon juice. Fill cantalope shells with chicken mixture. Serves 6.
In a bowl, mash the avocado. Stir in cottage cheese and picante or salsa sauce. Add jalapeno, if desired.
Place graham cracker crust in a 10-inch spring-form pan. Mix all other ingredients until mixture is smooth. Pour into pan. Bake in 325° oven for one hour. Turn oven off and leave the cheese cake in the oven for two more hours. Do not open oven. This is absolutely delicious!
Saute apples, almonds, onion and celery in butter for 5 minutes, stirring frequently. Remove from heat. Stir in cinnamon, poultry seasoning and salt. Toss together bread cubes and raisins. Add apple mixture. Stir egg in 1/3 cup apple cider. Toss into bread mixture. Add remaining apple cider if a moister stuffing is desired. This will stuff a 15 to 20 pound turkey or 2 large roasting chickens. Spoon any remaining stuffing into a lightly greased 9 x 5-inch loaf pan. Bake, covered. Makes 10 cups.
Crush cookies until fine; set aside. In large bowl, add milk to pudding mix. Mix well. Add cream cheese and Cool Whip. Blend well. Add powdered sugar. Mix well. In bowl or flower pot, layer crumbs and pudding mixture, starting and finishing with crumbs.
Cook and drain broccoli. Saute onion in butter. Add mushroom soup and garlic cheese. Stir until cheese melts. Pour over cooked and drained broccoli. Add buttered bread crumbs on top and cook at 350° until bubbly.
In a large bowl, mix pumpkin, sugar, oil and eggs. Add flour, baking powder, baking soda, salt and cinnamon. Mix until blended. Add oil, nuts and chocolate chips. Mix together until well blended. Pour mixture into greased tube pan and bake in oven at 350° for 1 hour and 20 minutes. (Only while cake is warm, cover with glaze of powdered sugar mixed with enough orange juice to thin consistency).
Mix together the first 4 ingredients. Place in casserole dish. Sprinkle crushed crackers on top. Dribble melted margarine on top and bake at 350° for 35 minutes.
Chop artichoke hearts and mix with mayo and cheese. Cook until bubbly. Place in Pyrex dish; cover with lid. Bake at 250° for 20 minutes or until brown around edges. Serve with Triscuits.
Drain pineapple, reserving 1/3 cup juice. Set pineapple aside. In a large skillet over medium heat, cook the chicken, garlic and ginger in 2 tbsp oil for 6 minutes. Add the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender and chicken juices run clear. Stir in spaghetti and onions. In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Stir into chicken mixture. Bring to a boil, cook and stir for 2 minutes or until thickened.
In a large bowl, combine cream cheese, peanut butter, sugar and milk. Beat until smooth. Gently fold in whipped topping. Pour into pie crust. Freeze 4 to 6 hours. Thaw 10 minutes before serving.
Filling: Boil potatoes until tender. Add Cheez Whiz and mash with potato masher. Mix first 4 ingredients for dough and roll out. Cut with biscuit cutter or glass to make desired size circles. Fill circle with approximately 1 1/2 teaspoons filling; fold in half and fork on both sides. Enough for about 35. Boil in water until they float, then fry in butter and onions until lightly browned on each side. Salt and pepper to taste.
Fry tallow, then add onions and garlic. Add meat and cook in its own juice until almost done. Stir in small bottle of Gebhardt chili powder or less. Add black pepper and salt to taste, then add Spanish-style tomato sauce and water. Simmer 1/2 hour or less, then eat.
Heat oven to 350°. Melt butter in a 13 x 9 x 2 baking dish. Heat water and sugar until sugar melts. Cut shortening in flour. Add milk and roll out dough on a floured board. Shape into a large rectangle. Sprinkle apples and cinnamon evenly over dough. Roll up like a jelly roll. Slice dough into about 16 slices, 1/2-inch thick. Place in a pan with melted butter. Pour sugar syrup around rolls. They absorb all the liquid. Bake 55 to 60 minutes.
Drain pineapple. Bake cake mix in jelly roll pan (15 x 10 x 1-inch) according to instructions on the box. Cool thoroughly. Beat together cream cheese, pudding and milk. Spread pudding mixture on cooled cake. Sprinkle drained pineapple mixture on pudding mixture. Top with Cool Whip. Sprinkle with chopped nuts. Refrigerate until ready to serve.
Heat oven to 250°. Melt butter in shallow pan over low heat. Stir in Worcestershire sauce and seasoned salt. Add Chex and nuts. Mix over low heat until all pieces are coated. Heat in oven 45 minutes. Stir every 15 minutes. Spread out on absorbent paper towels to cool. Makes 6 3/4 cups mix.
Brown chops in oil in a large skillet, about 3 minutes on each side. Remove to plate. Add onion rings to skillet; saute until tender, about 3 minutes. Remove from heat; reserve. Melt butter in a medium-size saucepan. Stir in flour, salt and pepper; cook 1 minute. Add milk and broth slowly. Cook, stirring constantly, until sauce thickens and bubbles. Remove from heat.
In a 1 1/2-quart pitcher, place oranges and lime slices. Sprinkle with sugar. Press fruit with back of spoon to release juice. Add brandy and half of wine; chill 1 to 2 hours. Stir in the remaining wine and club soda. Serve over ice, garnished with orange and lime slices.
Dissolve yeast in warm water in a large bowl. Stir in granulated sugar, 1/2 cup milk, the butter, eggs, salt, whole wheat flour and 1 cup of all-purpose flour. Beat until smooth. Stir in enough of the remaining flour to make dough easy to handle.
Preheat oven to 350°. Beat eggs well in large bowl. Add all remaining ingredients, mixing well, but not enough to crush corn. Pour into rectangular, 1 1/2 or 2-quart baking dish. Place dish in 13 x 9 x 2-inch baking dish and set larger dish on oven rack. Fill larger dish with 1-inch boiling water. Bake 1 hour until pudding is set.
In 2-quart buttered casserole, put apples and cranberries. Cover with lemon juice and sugar. Top with margarine, oats, nuts and brown sugar. Bake, uncovered, in a 300° oven for approximately 1 hour.