HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, combine all ingredients, except egg yolk, and blend thoroughly. Turn into a buttered 5 x 8-inch loaf pan. Set in a larger pan with 1-inch warm water and bake for about 1 hour at 325°. When done, let cool for a few minutes and then turn out on a heated platter. Sprinkle with hard-cooked egg. Slice and serve.
Cook jello, water and cornstarch until thick. Cool and stir in berries. Pour in baked pie crust.
In large mixing bowl, mix pudding and milk; set aside. In another bowl cream confectioners sugar, margarine, cream cheese and vanilla. Add to pudding mixture and stir thoroughly. Add Cool Whip and stir. Crumble half the cookies on bottom of an 8 1/2 x 11-inch pan. Pour pudding mixture over this. Cover with other half of crumbled cookies. Cover and refrigerate overnight.
Cut off stem end and tip of okra pods; wash thoroughly. Cook in boiling salted water for 8 minutes. Drain and dry completely. Roll in seasoned cornmeal. Fry in deep fat (350°) or saute in butter until brown. Serves six.
Cream together the shortening, sugar and vanilla. Add eggs and mix. Sift dry ingredients and add to creamed mixture alternately with sour cream. Stir in dates. Drop from teaspoon onto greased cookie sheet. Bake in a 400° oven about 10 minutes.
Mix all ingredients. Bake in a greased 9 x 13-inch dish for 1 hour or until golden brown at 350°.
Rinse beans. Heat beans and water to boiling. Boil for 2 minutes. Remove from heat. Cover and let stand 1 hour. Add remaining ingredients. Heat to boiling. Reduce heat, cover and simmer about 1 1/2 hours until beans are soft. Skim foam. Remove bay leaf and ham bone. Trim meat from bone. Add to soup. Season to taste. Add boiled potatoes as an option.
Heat oil in large skillet; add shallot, zucchini and eggplant. Season well. Cover and cook 10 to 12 minutes. Mix in crabmeat and season well. Continue cooking 4 to 5 minutes. Stir in cheese and finish cooking 2 minutes. Stuff artichoke bottoms with vegetable mixture and top each with bread crumbs. Broil in oven for 2 minutes until browned.
Bake yellow cake mix according to directions on box. Make two layers. Slice each layer into two (four thin layers). Thaw and drain strawberries. Mix sugar, sour cream and Cool Whip. Place between layers of cake.
Boil meat with bone until very tender in plenty of water and salt. Cool. Remove bones and all traces of fat. Cook with all vegetables and barley until tender.
Butter 13 x 9-inch pan. Melt margarine in 3-quart saucepan over low heat. Add marshmallows. Stir constantly until marshmallows are melted and mixture is well blended. Heat about 2 minutes longer. Remove from heat. Stir in Rice Krispies. Press in pan with hands coated in margarine. Cut into squares when cool.
Brown meat and onion; drain corn and beans. Mix all together. Bake 30 minutes at 350°.
Preheat oven to 350°. Crust: Mix 2 cups flour with butter and confectioners sugar until it holds together. Press into a 13 x 9-inch pan. Bake 8 to 10 minutes at 350°.
Mix ingredients together. Heat and serve with ground beef for Sloppy Joe sandwiches or use over chicken on the grill for barbecued chicken. Also good with shredded pork for barbecued pork sandwiches.
Brown the meat and onion in oil. Pour off excess grease. Add rice and seasonings; stir a few minutes. Layer in casserole 1/2 the sliced zucchini, meat-onion-rice mixture, cottage cheese, remainder of zucchini, soup and grated cheese. Bake at 350° for 40 minutes.
Boil the sugar, milk and butter good; after boiling, stir for 9 minutes at a boil. Take off heat. Add chocolate chips, marshmallow cream and vanilla. Pour in greased 9 x 13-inch pan.
Dissolve yeast in warm water. Add to cake mix and flour (you may need to use more flour). Let rise. Roll out and spread with your favorite ingredients. For cinnamon rolls, put in pan and let rise again. Bake at 370°. Frost.
Add these together and either heat them in the microwave until everything is well blended and the cream cheese is melted, or place them in a casserole and put in an oven until everything is heated.
Sort through coupons, discarding those past expiration date. Select one from remaining pile. With telephone directory in hand, locate phone number. Pick up phone and dial number using pencil, telephone dialer or finger. When restaurant answers, make reservations, indicating time and number in party. At this point, ask for directions (men may skip this step). Add babysitter as needed, applying house instructions liberally. Using desired mode of transportation, arrive at restaurant. Select meal, enjoy, pay tab with credit card or cash; top with tip. Serves 2.
Chop water chestnuts, green pepper, onion and celery. Mix together. Before serving, add popped popcorn.
Heat oven to 425°. Grease jelly roll pan. Cook and stir sausage and onion in 10-inch skillet until sausage is brown; drain. Mix baking mix with water. Spread batter in pan. Bake until crust is golden brown, about 25 to 30 minutes.
Layer first 6 ingredients in glass bowl (or other clear container). Do not mix! Cream mayonnaise, sour cream and seasonings together. Spread over salad. Refrigerate overnight.
Cream together cheese, 1/2 cup margarine and vanilla. Alternately beat in sugar and 1/3 cup milk. Blend in chocolate. Remove 2 cups to save for frosting. Cream together remaining chocolate mixture and margarine. Add eggs; beat well. Stir in dry ingredients. Beat into creamed mixture alternately with remaining milk. Pour into 2 greased and floured 9 x 1 1/2-inch cake pans. Bake in 350° oven for 30 minutes. Cool in pans 10 minutes. Remove. Cool on racks. Frost cake with saved mixture.
Grease a 13 x 9-inch pan. Spread pineapple into bottom of pan. Pour cherry filling evenly over pineapple. Sprinkle cake mix over fruit. Sprinkle walnuts and coconut next. Cut margarine into slices and cover top. Bake at 350° for 45 to 60 minutes.
If using as a basting sauce, use butter. If using as a marinade, use oil. Much better as a marinade overnight.
Heat butter and milk together until butter is melted. Beat eggs until light and lemon colored. Add sugar rapidly, beating until smooth. Add flour alternately with hot milk mixture. Add vanilla and baking powder last, mixing thoroughly but not for more than 1 minute. Bake in two 9-inch pans for 30 minutes at 340°.
Combine first 6 ingredients; bring to boil. Cover. Reduce heat and simmer 15 to 20 minutes or until potatoes are tender. Stir in corn; remove from heat. Melt butter in heavy saucepan over low heat. Add flour and stir until smooth. Cook 1 minute, stirring constantly until thick and bubbly. Add cheese and cook until cheese melts, stirring constantly. Gradually stir cheese mixture into vegetable mixture. Serves 6 to 8.
Preheat oven to 400°. Spread beans in a rectangular pan until smooth. Add hot sauce now, if you like a spicy dip, into beans (about 2 to 3 tablespoons). Add shredded Monterey Jack cheese on top of beans, spreading evenly. Bake until cheese is melted, about 10 minutes. Smooth sour cream over melted cheese, then shredded lettuce, shredded Cheddar cheese, tomato, green onion, olives and optional jalapeno for extra spicy. Serve with nacho chips.
Preheat oven to 375°. Melt butter in shallow pan. Stir in honey, mustard, curry powder and salt. Add chicken and turn to coat. Bake, uncovered, about an hour, turning once. Baste frequently until chicken is tender.
Brown ground chuck and onion; salt and pepper to taste. Mix together in a very large mixing bowl the soups, pimentos, corn and sour cream; rinse soup cans with small amount of water and add to browned meat. Cook noodles; drain and add to mixture. Butter casserole; pour in mixture. Top with cracker crumbs and butter. Bake at 350° for 30 minutes. Makes a bunch.
Preheat oven to 300°. Beat butter and sugar until soft and creamy. Add pecans and flour. Roll into small balls. Bake on greased cookie sheet 30 minutes or until barely turning color. Roll while hot in confectioners sugar. When cool, roll again in confectioners sugar. Makes about 40 (1 1/2-inch) balls.
Beat butter lightly. Gradually add powdered sugar. Add eggs, one at a time. Put nuts and candied fruit in large pan. Add flour and coat well. Add butter mixture. Mix well. Add brandy.
Mix first 5 ingredients together. Place in a 9 x 13-inch pan. Put crushed crackers on top and add melted butter. Bake in preheated oven, 375°, for 30 minutes or until toasted. Deeelicious.
Mix all ingredients. (Do not cook the rice first) Add sticks of butter. Put in 9x13 pan. Bake at 350° for 1 hour.
Wash spinach; drain on paper towels. Tear into smaller pieces. Combine all ingredients; store in plastic bag. Refrigerate. Tastes even better the second day.
Peel peaches. Remove pits and spots. Place in kettle with water and cook until tender. Rub through sieve and measure. To each cup of pulp, allow 2/3 cup of sugar. Add spices. Cook until thick, stirring frequently. Pour into sterilized, hot jars and seal.
Cook spinach and drain real good. Mix remaining ingredients. Reserve some Cheddar cheese for top. Top with cheese and chopped, crumbled bacon. Bake at 350° for about 40 minutes or until top is brown.
Cook sugar and milk over low heat; stir constantly until boiling. Put candy thermometer in. Let go to 234°. Remove from heat; add butter, vanilla and nuts. Wrap in wax paper. Put in refrigerator; will keep several weeks.
Combine all ingredients. Cook 2 minutes. Uncover; break up vegetables with fork. Simmer, uncovered, until liquid evaporates. Should be no draining. Yields 3 servings.
Preheat oven to 375°. Mix all ingredients well and form into 1-inch balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Makes about 6 dozen balls.
Combine all ingredients; pour into buttered baking dish. Bake in 375° oven about 50 minutes or until set. If desired, omit melted butter and instead dot top of pudding with butter before baking. Yields 6 servings.
Cook, stirring constantly, until thickened. Add 1 teaspoon vanilla. Pare 6 medium apples. Slice thin and add to cooked mixture. Toss lightly to mix. Spread evenly over crumbs; pat remaining crumbs over apples. Bake in moderate oven (350°) for 50 to 55 minutes.
Arrange carrots and onions in alternate layers in a buttered baking dish. Sprinkle each layer with salt and pepper. Top with butter; pour white sauce over all.
Mix the orange juice, vanilla wafers, powdered sugar and melted margarine. Form into balls. Roll in coconut. Very good for that special occasion.
Prepare foil. Dip chicken in soy sauce until all surfaces are coated. Place in center of foil. Place remaining ingredients on top of chicken. Wrap tightly and place chicken down in coals (check after 30 to 45 minutes for doneness of chicken).
Saute onions, bell pepper and celery in margarine. Add parsley, garlic and shrimp or crawfish. Simmer 10 minutes. Add flour, cream and cheese; simmer 30 minutes. Boil and drain pasta while mixture is simmering. Add pasta to mixture and pour into casserole. Top with bread crumbs. Bake at 350° for 20 minutes.
Mix sugar, flour and salt. Add boiling water while stirring constantly, using high heat until mixture begins to thicken. Then cook slowly on low heat until thick. Add beaten egg yolks and cook 2 minutes longer at low heat. Add lemon juice and rind. Pour into a baked 9-inch pastry shell. Cover with meringue.
Melt first 3 ingredients in heavy saucepan over low heat, stirring constantly. Add peanuts and drop spoonful onto waxed paper; chill. Store in container and keep in refrigerator.
Place lettuce in 9 x 13-inch dish. Sprinkle next 3 ingredients in layers on top of lettuce. Break peas apart and sprinkle on top while frozen. Spread mayonnaise on top of peas and sprinkle with sugar. Cover with plastic wrap and refrigerate overnight. Before serving, add layers of bacon, eggs and tomatoes. Sprinkle generously with cheese. Do not toss. Cut into squares.
Fold pistachio pudding into the whipped cream. Add cherries, pineapple and marshmallows. Chill and serve.
Cream butter, sugar, and coconut flavoring together. Add egg and mix well. Add Bisquick and potato flakes, mix well. Chill 1 hour. Drop tsp. drops onto ungreased cookie pan. Bake at 325 degrees for 15 to 20 minutes. Yield about 4 dozen.
Saute onion and garlic. Brown ground beef. Mix other ingredients; simmer 30 to 45 minutes.
Cook grits, slowly stirring into boiling water, for 2 1/2 to 5 minutes. Remove from heat and let sit for 5 minutes. Melt Velveeta cheese and butter. Blend in egg and add to grits together with Tabasco; mix well. Pour into a greased casserole dish; sprinkle with paprika and crumbs. Cook in preheated oven at 325° for 20 minutes. Double recipe to serve 14.
Preheat oven to 350°. Grease and flour 12-cup Bundt pan. Sift first 4 ingredients in medium bowl. Mix oil, brown sugar and eggs in large bowl. Add dry ingredients. Stir in carrots, bananas and nuts.
Put peanut butter between 2 Ritz crackers, like a sandwich. Melt chocolate according to directions, then put cookies in, one at a time, using a spoon. Next, place on wax paper and drop M&M's on top; then let dry.
Brown meat and onions in saucepan and drain. Put in a cooker. Add all other ingredients. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Stir occasionally.
Soften cheeses. Add dry dressing mix; mix well. Shape into log; roll in chopped pecans.
Prepare the frosting in a saucepan. Combine butter, cocoa and milk. Heat to boiling, stirring constantly. Mix in powdered sugar and vanilla until frosting is smooth. Pour warm frosting over cake or brownies as soon as taken out of the oven. Cool.
Mix first 3 ingredients, form into ball. Roll in pecans. Sprinkle with pepper.
Place apples, raisins and water in a 10 x 6-inch baking dish. Combine flour, sugar, cinnamon and salt. Cut in margarine until mixture is crumbly, then scatter over apples. Bake at 375° for 45 minutes or until apples are done and topping is crisp. Remove from oven, place marshmallows over the top and return to oven until marshmallows are melted and lightly browned.
Blend cream cheese, onion, Worcestershire sauce and horseradish until smooth. Lay out 5 slices of meat, slightly overlapping on 18 inch piece of aluminum foil. Lay out 2 more rows to form rectangle. Spread with mixture and roll up as for jelly roll. Chill. Before serving, slice into one inch slices.
Cook chicken breasts in large pan. Coat the chicken with barbecue sauce and place on a cookie sheet. Chop the green pepper, onion and tomato; mix together and put on top of chicken. Sprinkle with Cheddar cheese and bake in a moderately hot oven to melt (5 to 8 minutes).
Mix all ingredients. Return to foil-lined Alba package. Freeze. Makes 1 serving.
Mix sugar, flour and salt; add gradually to hot milk. Cook 10 minutes, stirring often. Add beaten egg yolks and cook 5 minutes longer. Blend half of the custard with melted chocolate and vanilla. Add gelatin to remaining hot custard; stir until dissolved and let cool. Add sugar slowly to stiffly beaten egg whites and fold into plain custard, adding peppermint flavoring. Place chocolate custard in bottom of baked pie shell. Let stand until slightly firm. Cover with peppermint custard and stand in refrigerator or cool place. When firm, cover with whipped cream and sprinkle with grated chocolate.
Preheat oven to 400°. Arrange cauliflower in rectangular baking dish. Sprinkle with ham. Beat soup and milk until smooth; pour over ham. Mix remaining ingredients until crumbly. Sprinkle over soup mixture. Bake until topping is golden brown, about 20 minutes. Serves 8.
Combine dry ingredients in a mixing bowl and set aside. In a separate, larger bowl, cream the sugar and butter until light and fluffy. Beat in eggs, then cream and vanilla. Stir dry ingredients into liquid mixture quickly until just moistened. Fold in berries and nuts. Pour batter into greased and floured 8 x 4-inch loaf pan and bake in preheated 350° oven for 60 minutes.
In medium bowl, cream shortening and brown sugar. Add egg and coffee. In large bowl, combine flour, baking powder and salt. Add wet ingredients to dry. Add chocolate chips and nuts. Bake in greased 8 x 8-inch pan at 325° for 15 to 18 minutes. May be frosted. Cut into bars. May be doubled for 13 x 9-inch pan. Serves 12.
Boil beef and pork neckbones in a large pot until tender or meat falls off the bone. Remove the bones. Add tomatoes, frozen mixed vegetable soup mix and white potatoes. Let cook until vegetables and potatoes are done. Serve with cornbread or crackers.
Put cooked broccoli in casserole dish. Mix soup, Cheez Whiz, milk and rice; pour over broccoli. Bake at 350° for 30 to 45 minutes. Cooked and diced chicken, ham or turkey may be added for 1 dish meal.
Brown beef; drain. Stir in salt, beans, barbecue sauce, brown sugar, onion and heat until bubbly. Pour into casserole dish. Place biscuits on top and sprinkle with cheese.
Heat oven to 375°. Slice eggplant in 1/2-inch slices. Beat egg. In bowl (flat bottom), combine crumbs and seasonings. Dip slices in egg, then in crumb mixture. Place on preheated cookie sheet that has been greased with 1 tablespoon Crisco. Continue coating slices and adding to hot cookie sheet. Bake 15 minutes, turn over and bake 15 more minutes.
Mix mushrooms, onion, green pepper and Ragu in saucepan. Cook beef (drain and wash). Cook noodles. Layer noodles, beef mixture and cheeses. Bake at 350° until cheese is melted.
Preheat oven to 350°. Mix well eggs, butter, flour and baking powder. Mix together cottage cheese, Jack cheese and green chiles; add to egg mixture. Pour into well-greased quiche pan. Bake for 10 minutes. Slice tomato and place on top; bake at 350° for 25 minutes. Serve with sour cream and salsa.
Brown meat and drain. Add beans, rice and taco sauce. Cook slowly (low heat) for 3 or 4 minutes. Spray casserole dish with Pam. Layer chips, meat mixture and cheese. Bake at 350° until cheese is melted.
Cut chicken breasts in strips. Dip in mixture of flour, garlic powder, salt and pepper. Dip floured pieces in buttermilk, then dip again in flour mixture. Deep fry until done. Drain.
Drain pineapple; reserve juice. Add enough water to juice to measure 1 cup (including lemon juice). Heat liquid to boil. Stir in Jell-O. Break up cranberry sauce with fork and stir into Jell-O mixture. Refrigerate until Jell-O begins to thicken. Stir in pineapple, nuts, apples and celery. Pour into 4-cup mold. Chill until firm. Serves 8.
Saute onion in butter. Mix all ingredients in 1 1/2-quart baking dish and bake at 350° until bubbly and cheese is melted.
Heat oven to 400°. Arrange bacon overlapping along bottom and up sides of casserole about 8 1/4 inches in diameter and at least 6-cup capacity. Top bacon with cheese. In a large bowl, beat eggs, milk, salt and pepper until smooth. Pour over cheese in casserole and dot with sour cream. Bake 25 to 30 minutes until eggs are firmly set in center. Serve immediately. Serves 6 to 8. Great for holiday brunches.
Cook the steak in a frypan. Add the mushrooms and then you put the cheese on the sub roll and then you add the steak and mushrooms, then you eat.
Combine pretzels, butter and 3 tablespoons sugar; spread in 9 x 13-inch pan and bake 10 minutes at 350°. Cool. Mix cream cheese, Cool Whip and 1 cup sugar; spread over cooled pretzel layer. Cool again. Drain juice from 1 package of strawberries. Combine jello and water; cool and add strawberries. Chill until starting to set. Pour over Cool Whip layer. Be sure jello is cool or it will melt the layer below. Keep chilled.
Mix sour cream, mayonnaise and taco seasoning. In square pan, layer items, starting with bean dip. Chill, then serve. Best used with Tostitos. Measures are approximate; may add or decrease according to your taste.
Preheat oven to 350°. Drain asparagus and lay in greased pie dish. Add onion and bacon.
Mix lime and lemon Jell-O with hot water. When Jell-O is syrupy, add other ingredients. Put in an oiled mold and chill.
Stir together the flour, baking soda, sugar, cinnamon and salt. Stir in eggs and oil. Add remaining ingredients and pour into 1 buttered loaf pan (9 x 5 x 2 1/2-inches). Preheat oven to 350°. Bake for 1 hour and 15 minutes.
Mix pudding with milk; add sour cream; add Cool Whip. Layer vanilla wafers and bananas. Pour mixture over and refrigerate.
Brown the ground beef and drain. Chop the onion and add to the ground beef. Drain the kidney beans and add to mix; also add soup and chili powder. Cook slowly for 1 hour. If a warm chili is desired, add the hot pepper mixture. Just before serving, add cheese and stir until melted.
Mix sugar, butter and milk and bring to a full boil over a medium heat. Boil 5 minutes while stirring. Reduce heat and stir in Marshmallow Creme, vanilla and either chocolate chips or peanut butter. Pour into a greased pan. Let cool, then cut into squares.
For better results let jello set overnight. Make jello with 3 1/2 cups liquid instead of 4 cups, using pineapple juice as part of liquid. Let set until partially chilled, then whip cream cheese with jello until cream cheese is broken up in very small pieces. Blend in cranberry sauce (do not drain), drained pineapples and nuts. Put in a square pan or mold or individual molds. If you want a green crown on it, mix 1 small package lime jello and put in bottom of pan or molds. Let set and pour red jello mixture on top. Decorate with cherries or different types of lettuce.
Mix together eggs, sugar, salt, milk, vanilla and coconut. Pour into unbaked pie shell. Sprinkle with nutmeg, if desired. Bake in hot oven (425°) for 25 to 35 minutes or until knife comes out clean.
Mix water and sugar. Bring to boil and boil for 3 minutes. Put marshmallow cream in large heatproof bowl. Pour syrup over marshmallow cream. Add nuts. Mix well and stir until it loses its glaze. Drop by spoonfuls on wax paper or wax paper lined pan.
Mix together pudding mix and milk. Let set. Fold in Cool Whip. Line 13 x 9-inch pan with whole graham crackers. Layer pudding mix with graham crackers. Heat frosting in microwave for one minute. Pour over layer. Refrigerate 2 to 3 hours. Enjoy!
In a large saucepan, cook onion with seasonings in butter until tender. Add soups; gradually stir in milk and water. Add chicken and corn. Heat. Stir occasionally. Garnish with chopped parsley, if desired. Makes about 7 cups.
Layer broccoli and rice in buttered casserole dish. Top with cream of mushroom soup, then Cheez Whiz. Bake at 350° for 1 hour.
Combine sugar and oil. Mix and add eggs, one at a time. Add buttermilk. Sift flour and soda together and add to sugar mixture. Add candy, nuts, coconut and dates. Mix well and pour into tube pan that has been greased and floured. Bake for 1 hour and 45 minutes at 300°.
Melt butter, mix with sugar and crumbs. Press into a 9 x 13-inch pan. Set aside.
Place toast in baking dish. Sprinkle with raisins. Mix eggs, sugar, salt, vanilla, cinnamon and milk together well. Pour over raisin-topped bread. Sprinkle with cinnamon. Bake at 375° for 50 to 60 minutes. Serves 6.
Mix well. Bake 2 hours at 250°. Stir well every 15 minutes.
Cook linguine according to package directions. Chop vegetables. Rinse linguine with cold water. Add vegetables, dressing and Salad Supreme. Chill overnight and stir 2 or 3 times.
* I.E.: broccoli, mushrooms, cherry tomatoes, cucumber, onion, bell peppers and zucchini.
Sift flour and salt. Cut in grated cheese and butter. Add milk and mix. Roll, as for a pie crust. Spread with ham; roll like a jelly roll and chill thoroughly. Slice thin. Bake on cookie sheet for 10 to 12 minutes at 400°. Remove immediately from cookie sheet.
Put duck in kettle with enough water to cover. Heat to boiling. Remove scum from surface of broth. Put in the next 8 ingredients; cook until duck, vegetables and fruit are done. Remove duck from kettle. Take meat off bones and put meat back in soup. Combine 1/2 to 3/4 cup flour and enough cream to make a thin paste. Add this mixture to soup and let simmer. The soup will get thicker. A little sugar or vinegar can be added for taste. Serve with egg noodles.
Melt butter in large skillet. Peel and chop onions or shallots. Add to butter. Cook until tender. Add chicken livers and apple. Cook and turn gently until pink. Add salt and pepper to taste and the marjoram. Place in blender. Add eggs. Blend until smooth. Add brandy. Blend again. Place in small crock. Cool, then refrigerate covered.