HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine pudding mix, sugar, brown sugar and milk. Blend well and cook over low heat, stirring until sugar is dissolved. Continue cooking without stirring to a full boil. Boil 3 minutes. Remove from heat and add 3 tablespoons butter. Beat at once until thickened, about 12 minutes. Pour into a greased 9 x 5-inch pan and chill.
Preheat oven to 325°. Lightly grease a 13 x 9-inch pan. Cream the 1 cup margarine and sugar in large bowl. Add eggs; beat until light. Blend in vanilla. Combine flour and baking soda. Stir into creamed mixture. Blend in oats. Spread 3/4 of oat mixture evenly in prepared pan. Combine chocolate chips, milk and 2 tablespoons margarine in small heavy saucepan. Stir over low heat until chocolate is melted. Pour chocolate mixture evenly over mixture in pan. Dot with remaining oat mixture. Bake 20 to 25 minutes or until edges are browned and center feels firm. Cool in pan on wire rack. Cut into 2 x 1 1/2-inch bars. Makes about 3 dozen.
Melt chocolate with butter over low heat, stirring until blended. Remove from heat. Gradually blend in milk. Mix sugar, cornstarch and salt thoroughly. Beat eggs and vanilla into dry mixture. Gradually blend in chocolate mixture. Pour into pie shell. Combine nuts and coconut; sprinkle over filling. Bake at 375° for 45 to 50 minutes, or until puffed and brown. Filling will be soft but will set while cooling. Cool at least 4 hours.
In 3-quart saucepan, brown meat in hot oil; drain excess oil and add remaining ingredients, except cold water and cornstarch. Cover and cook in low heated oven until meat is tender, about 1 1/2 hours. Blend cold water with cornstarch; add to stew. Cook and stir until thick. Serve over noodles or rice.
Brown beef and onion together; drain well. Add cooked bacon. Add all beans. Mix together brown sugar, granulated sugar, catsup, salt, dry mustard and vinegar. Mix all ingredients together, gently and thoroughly. Bake at 350° for 45 minutes or cook in crock-pot slowly for hours.
Mix together zucchini, onion, biscuit mix, eggs, oil, cheese, marjoram, parsley, salt and pepper until zucchini is evenly coated. Pour into buttered 12-inch pie plate or an oblong dish (10 x 6 x 1 3/4-inch). Bake until golden.
Cook pork and hens until tender, separately. Then debone and chop to medium fine. Reserve broth. Use was pot to cook. Pour 1 1/2 gallons of broth in pot. Add ground chuck, chopped hens, and pork loin chopped up. Cook until ground chuck is done. Add corn and lima beans to the mixture, stirring constantly, until mixture begins to thicken. Add tomatoes that have been crushed (may be canned or fresh). Begin adding the other ingredients, adding salt to taste. Cook slowly for several hours until thick. Usually around 5 hours to cook. This may be canned or frozen. Lots of tasting to get to the right stage. If mixture becomes too thick, add more reserved broth. Must be cooked very slow to prevent sticking.
Chop tomatoes. Add oil and basil. Add garlic. Toss with hot pasta. Sprinkle with Parmesan cheese.
Heat olive oil; add garlic and chicken pieces. Cook until chicken turns white. Push chicken to one side of skillet. Add fresh broccoli flowerets and cook a few minutes, stirring. Add basil, salt, pepper, dried tomatoes, red pepper flakes, wine and chicken broth. Simmer about 5 minutes. Thicken juices with 1 tablespoon cornstarch in a little cold water. Cook 5 minutes, until juices thicken, stirring. Meanwhile, cook 2 cups bowtie pasta noodles in boiling salted water for 10 to 12 minutes; drain. Add cooked pasta to chicken and stir to combine. Serves 4.
Place tomatoes in casserole dish. Toast bread; crumble to crouton size. Put all remaining ingredients in dish. Bake at 350° for 30 minutes.
Blend egg and milk. Add pancake mix, stirring just enough to blend. Fold in corn and raisins. Drop by spoonfuls into hot oil. Cook until golden brown, about 4 minutes. Drain on paper towels. Serve warm with butter and syrup for breakfast or as a side dish. Makes 24-30.
Cut out corners of pie crust to form a cross. Brush with egg and sprinkle with parsley, mustard and sage. Set ham on cross and fold up sides to cover ham. Pinch to seal edges. Brush with egg. Bake at 350° for 50 to 60 minutes.
Put each item in layers, starting with lettuce and ending with the cheese. Cook peas, drain and cool. Cook bacon. Cool and crumble. Do not toss. Let set 12 hours. Will keep several days in refrigerator.
Combine all ingredients, mixing well. Bake in 2 greased and floured 9-inch cake pans. Preheat oven to 350° and bake 30 minutes or until cake tests done. Frost with your favorite icing.
Beat eggs, sugar, oil and vanilla until creamy. Stir in zucchini and pineapple. Add all dry ingredients and nuts. Bake in 2 greased and floured loaf pans for 1 hour at 350°. Cool 10 minutes and remove from pans.
Microwave meat on High along with the onion and pepper for 10 minutes; drain meat. Add beans, catsup, mustard and brown sugar. Microwave 20 to 30 minutes on Roast setting, stirring 2 or 3 times.
Cream shortening and sugar. Add eggs and vanilla. Beat well. Add baking powder and baking soda to flour and sift together. Alternate dry ingredients and buttermilk; stir mixture until blended. Chill, covered, for 30 minutes or longer.
Drain pineapple. Reserve syrup; add water to make 1/2 cup. Dissolve gelatin and sugar in 1 cup boiling water. Add lemon juice and syrup. Chill until partially set. Add fruit, celery and nuts. Chill in 5 cup ring overnight. Serves 8 to 10.
Mix together and add 2 eggs, crackers, etc. (anything you like in meat loaf). Place into a 12 x 9-inch pan. Bake at 350° for 1 hour.
Wash and cut carrots into small pieces. Place cut carrots into large pan. Cover with water. Boil slowly until carrots become soft. Place cooked carrots into blender, a little at a time, and blend until mixture looks like pudding. If blender is full, pour out about half into a casserole dish. To the amount left in blender, add all other ingredients, except sugar, into blender. Blend until all ingredients are well mixed. Pour mixture out of blender into casserole dish with other mix. Stir all together and add sugar. Bake at 350° for 1 hour or firm in middle.
Melt margarine, add sugar, vanilla and milk. Bring to a boil and cook for 4 minutes. Leave on heat. Add marshmallow cream and peanut butter until melted. Remove from heat and beat by hand until thick. Pour into a buttered platter. Cool, cut and serve.
Boil together 1 minute. Remove from fire. Add 1/4 teaspoon cream of tartar, 1 teaspoon vanilla. To this, add 4 cups pecan halves. Pour out on wax paper and separate.
Layer chiles, then cheese in oblong pan or baking dish. Blend eggs, milk, Bisquick and seasonings together. Pour over chiles. Bake for 20 to 25 minutes or until brown. Bake at 375° (400° at higher altitudes).
Mix water, jello and lemon juice up ahead, but don't refrigerate because it will jell. For ice mold, use water and a red food coloring with piece of holly in it. Makes 11 quarts.
Bake sugar in the bottom of a 6-cup mold until caramelized. Coat bottom and sides; set aside.
In covered pot fill halfway with water, let boil. Add chicken (parboil), don't overcook. Put chicken aside to cool (debone). Should have 1/2 pot hot water. Add onion, pepper, celery, poultry seasoning, packages and cubes of broth. Cook until celery is done. Add cornstarch (mix with water to make paste). Cook 5 to 10 minutes to a gravy-like state. Add potatoes. Cook 10 minutes. Add chicken. Cook approximately 15 minutes. Add carrots, 5 minutes. Shut off. Add peas. Place in oven (large casserole dish or lasagne pan).
Spread one slice of salami with cream cheese and top with another salami slice. Spread with cream cheese and continue layering in this manner, ending with a salami slice. Refrigerate until firm, then cut through all layers in thin pie-shaped wedges. Top each wedge with a toothpick which has been speared with an olive or a bite-size piece of cheese. Easy for kids to do as long as you help small ones with the slicing.
Flatten steaks to 1/4-inch thickness. On each of 6 steaks, place 1 slice ham, 1 slice cheese, then another slice ham, trimming ham and cheese to make smaller than pork steak. Cover with remaining steak. Press edges together to seal. Season both sides of pork. In shallow bowl, beat eggs and milk together. Dip pork with egg mixture, then coat completely with bread crumbs. Heat 1/2-inch oil in skillet. Cook coated pork in hot oil until golden brown. Put in large baking pan. Finish cooking in 325° oven for 30 minutes. Serve with tossed salad.
Cook bacon; reserve 1/4 cup bacon drippings (drain bacon on paper towel). Process reserve bacon drippings, salt, pepper, cider vinegar, onion, honey and mustard in processor. Heat in pan, stirring or in microwave. Line salad plates with greens and arrange items over greens. Drizzle with dressing. Serve immediately.
Boil water, Crisco and raisins 5 minutes; set aside to cool. Mix together in a large bowl the flour, sugar, cinnamon, nutmeg, cloves, allspice, baking soda and salt. When water, Crisco and raisins mix have cooled, add to flour mixture; stir in 3 eggs, one at a time, then add 1 cup chopped nuts. Bake for 1 hour at 375°. Use a greased tube cake pan.
Place cooked macaroni or noodles in greased casserole dish. Add tuna, vegetables and half of the cheese. Then add soup and mix lightly. Put remaining cheese on top. Bake in buttered casserole 25 to 30 minutes at 350°.
Soften jello in 1/2 cup water. Combine other ingredients and blend all together with electric mixer at least four minutes. Bake, in three nine-inch layers, 30 minutes at 350°.
Make patties from mixture. Wrap a bacon strip around each patty. Broil 15 minutes each side.
Roll out package of crescent rolls (Grands preferred). Take marshmallows and roll in melted butter. Then roll marshmallows in cinnamon and sugar. Place a marshmallow in each crescent roll. Seal along seam. Bake in moderate oven until brown.
Add salt, caraway seed and some water to finely shredded cabbage and simmer briefly. Cut bacon into cubes and melt; add finely chopped onion. Allow to become golden, then add strained cabbage, diced sausage, pickles and crushed garlic. Finally, add slices of peeled potatoes. Add some oil and place into a greased dish. Bake at 350° for 30 minutes.
Put the sugar and flour in a bowl. Put the oleo, Crisco, cocoa and 1 cup water in a saucepan. Bring to a boil. Add to flour and sugar; mix well. Add the buttermilk, soda, vanilla, eggs and cinnamon. Mix and bake for 20 minutes. Five minutes before cake is done, start icing.
Mix all ingredients together. Bake at 350° for 1 hour and 15 minutes.
Blend well together all ingredients, except salmon. Put salmon in large plastic storage bag or container with a cover; pour marinade over salmon. Marinate in refrigerator for about 2 1/2 to 3 hours. Turn over bag or container every 45 minutes. Drain and broil on each side until fish flakes easily when tested with a fork. Serves 4.
Melt butter in heavy chafing dish or in skillet on stove and press garlic clove in it. Remove garlic and slowly add white wine, alternating with the grated cheese. As cheese melts, add more cheese and wine until all is dissolved. Add cornstarch and white pepper, stirring constantly, until ready to serve. Cut French bread and sausage so that each bite size piece has crust casing on it. Dip and eat.
Pick over crab and discard any pieces of cartilage. Combine the rest of the ingredients and mix well. Add crab and mix well. Form into 4 cakes and put on a baking sheet sprayed with nonstick cooking spray. Cover and refrigerate for at least1 hour. Cook 6 inches below a preheated broiler until hot and tops are golden brown.
Mix slaw mix, Ramen noodles and chopped green onions. Toast butter, sunflower seeds and slivered almonds. Add 30 minutes before serving the sugar, oil and vinegar.
Place onion and beef tip in resealable plastic bag or glass dish. Combine remaining ingredients. Pour marinade over tri-tip beef mixture and place in refrigerator for 24 hours. Turn beef occasionally. Barbecue on medium heat until tri-tip is medium rare.
Cook rhubarb and onions in vinegar until soft. Add remaining ingredients; boil until thickened. Seal in hot jars. Very tasty accompaniment for cold meats and cheese.
Place berries and 1/4 cup water in blender; puree until smooth. In large saucepan, combine pureed fruit, remaining 1 1/4 cups water, cranberry juice, sugar, cinnamon stick and cloves. Cook over medium heat until mixture begins to boil. Remove from heat. Cool.
Mix juices and Sure-Jell and bring to a boil. Add sugar and raspberry jello. Boil for several more minutes. Pour into jars and seal.
Remove bones from chicken breasts; place breasts, skin side down, and pound until thin. Prepare stuffing mix according to directions on package. Put about 2 tablespoons of stuffing on each piece of chicken and fold sides and ends over. Place, seam side down, in baking dish. Spread soup over the top of the chicken. Bake at 375° for 40 minutes. (No salt is needed in this recipe.) Serves 4 to 6.
Combine ground beef, 1/2 cup tomato sauce, bread crumbs, egg, onion flakes, salt and pepper; mix well. Shape meat mixture into 4 individual loaves; place in a lightly greased baking pan. Combine remaining ingredients (tomato sauce, brown sugar, parsley flakes and Worcestershire sauce). Mix well and pour over loaves. Bake at 450° for 30 minutes.
In a heavy skillet, melt the butter. Add the potatoes and fry over medium heat until golden and crisp. Add the snow peas, onion and salt and fry for 5 to 7 minutes, until the peas are crisp and tender.
In microwave bowl, combine chocolate chips and peanut butter chips. Microwave for 2 1/2 minutes on High. Stir until smooth. Add pecan pieces. Drop by teaspoon on wax paper. Let cool and enjoy.
Combine egg, oil and milk. Add dry ingredients all at once. Stir quickly just to moisten. Gently fold in fresh or frozen blueberries. Fill muffin tins 2/3 full. Bake at 400° about 25 minutes. Makes 12.
Combine all ingredients, except 1 cup of cracker crumbs to sprinkle on top of casserole. Bake, uncovered, at 350° for 45 minutes.
Cook and drain squash and onion. Beat eggs. Mix all ingredients. Bake at 350° for 30 to 45 minutes.
Cream together sugar and oil. Add beaten eggs. Sift together flour, baking soda and baking powder. Add dry ingredients to creamed mixture, alternating with zucchini. Stir in vanilla and cinnamon. Pour into greased loaf pan. Bake at 350° for 1 hour.
Mix all ingredients together. Use 1 to 3 tablespoons to taste, mixed with warm milk.
In a large mixing bowl, mix soups and water. Add rice, green peppers and onions. Season chicken with salt, pepper and paprika. Roll in melted butter. Pour soup mixture in large casserole dish and arrange chicken on top. Do not cover. Bake at 325° for about 2 hours.
In a large saucepan, brown sausage and drain. Remove half and set aside. Stir tomato sauce, paste, water and brown sugar into sausage in saucepan. Simmer 15 minutes.
Cook and mash potatoes. Beat in remaining ingredients. Adjust seasonings. Place in 2-quart casserole. Cool, cover and refrigerate. Make at least 24 hours ahead. Keeps up to 2 weeks.
Heat pecans thoroughly. Whip egg whites and salt. Add sugar gradually. Mix nuts and egg whites. Drop into pan which butter has been melted. Bake at 350° for about 30 minutes, stirring occasionally.
Heat oven to 425°. Heat 1/3 cup butter in a 2-quart saucepan over low heat until melted. Stir in 1/2 cup Bisquick, onion and pepper. Cook over low heat until bubbly. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables and heat through. Keep warm over low heat.
Heat oven to 350°. Use ungreased cookie sheets. Beat margarine and sugar with electric mixer until fluffy. Beat in egg, then vanilla. Gradually stir in flour until blended. Stir in lemon peel. Drop heaping teaspoonfuls 2 inches apart on cookie sheet. Gently press a few sliced almonds into center of each. Bake 8 to 10 minutes until edges are golden brown. Cool on sheet 1 to 2 minutes, then remove to wire rack to cool completely.
Combine first 3 ingredients. Put in a 9 x 13-inch pan. Add oleo on top. Bake 15 to 20 minutes at 375°. Mix occasionally to get oleo and rest of ingredients mixed thoroughly. Press in pie plate. Save 1/2 cup for topping.
Wash and place chicken in large shallow baking dish. Sprinkle rice over the chicken (uncooked). Add soups and water and bake 1 1/2 hours in 350° oven. Serves 5 to 6 people.
Boil together raisins or currants, apple, rind and juice of lemon or orange and cranberry juice 5 minutes. Cool. Add butter or margarine, eggs, glazed fruit and walnuts. Sift together flour, sugar, salt, baking powder, baking soda, cinnamon and allspice. In large bowl, mix all ingredients well. Put in greased and floured deep baking pan. Bake at 325° for about 2 hours or test with toothpick. (Will keep a long time stored in a sealed tin.)
Cook macaroni by directions and cool. Chop onion, celery, bell pepper, sweet pickle and parsley in food processor. Add shredded Cheddar cheese and ham, cut in small pieces.
Mix all together. Put in a 2-quart casserole. Spread croutons on top and dot with butter. Bake 1 hour at 350°.
Cut round steak in half and season with salt and pepper. Place onion slices in crock-ette. Place meat on top of onion. Pour tomato sauce over all. Cover and cook for 8 to 10 hours.
Grind peppers; add vinegar and sugar. Boil slowly 10 minutes. Add liquid pectin. Boil hard 1 minute. Put in half pint jars.
Drain pineapple and mix with pistachio pudding mix. Add Cool Whip, marshmallows and pecans. Mix and refrigerate.
Put all ingredients in a 4-quart pan, except milk. Bring to a boil, then turn heat down and simmer until vegetables are done. Add milk last.
Heat oven to 350°. Place carrots in ungreased baking pan (8 x 8 x 2-inch). Mix butter, lemon juice and salt; drizzle over carrots. Cover; bake 1 hour. Makes 4 servings.
Mix all ingredients together. Place in casserole dish and put cracker crumbs with melted butter on top. Cook 15 to 20 minutes or until it starts to bubble at 350°.
Combine flour, salt and pepper. Combine eggs, oil and water, mixing well. Dredge mushrooms in flour mixture and dip in egg mixture; roll in bread crumbs. Refrigerate at least 1 1/2 hours. Deep fry mushrooms in hot oil (375°) until golden brown. Drain on paper towels.
Place all ingredients and potatoes in brown bag. Shake to coat potatoes. Place in dish or on a cookie sheet. Pour melted butter over and bake at 400° for 30 minutes.
Cut Crisco into dry ingredients until it's mealy; add water, vinegar and beaten egg. Roll out on floured board. Makes enough for four 2-crust pies (depending on size).
Pour butter into a shallow 2-quart baking dish. Set aside and drain peaches, reserving 1/4 cup juice in a saucepan. Bring the peaches and juice to a boil.
Put all ingredients in saucepan and place over low heat until oleo is melted. Do not boil. Put 1 cut-up fryer in baking dish and place in oven at 350° to 400° until chicken begins to dry out. Spoon hot sauce over meat; continue baking, turning chicken and coating each piece several times until meat is done. Serve with rice; leftover sauce may be used for gravy.
Slice onions in rings and separate each one. Place in large neck jar or bowl that can be covered. Make brine of sugar, salt, vinegar and water. Bring to rolling boil for 2 to 3 minutes. Cool and pour over onion rings. Cover and let stand overnight or longer in refrigerator. Stir or shake them every once in a while.
Combine pie filling and almond extract; stir well and set aside. Combine sugar and oil in a large bowl, beating at medium speed. Add melted chocolate; beat well. Add egg whites and beat well. Combine flour and next 3 ingredients. Add to sugar mixture alternately with buttermilk. Mix well after each addition. Stir in vanilla. Reserve 2 cups of batter and set aside. Pour remaining batter into 12-cup Bundt pan coated with cooking spray. Spoon pie filling into center of batter to form a ring. Top with reserved batter. Bake at 350° for 55 minutes. Toothpick should come out clean. Cool in pan for 10 minutes, then remove. Cool on wire rack. Sprinkle with powdered sugar.
Melt butter, sugar and water over low heat. Add chocolate chips and stir until partly melted. Remove from heat and stir until completely melted. Pour into large bowl. Let stand 10 minutes. Beat eggs at high speed. Reduce speed and add dry ingredients. Chill 1 hour.
Cut chicken in small pieces. Place in a buttered casserole with cooked noodles. Mix broth (which may be slightly thickened) with chicken soup and cheese. Pour over chicken and noodles. Sprinkle with grated Parmesan cheese. Bake at 350° for 30 minutes.
Tenderize and pound the steak. Cut up in individual pieces. Cut up garlic; salt and pepper. Put soups on top of meat. Bake at 350° for about 1 hour. (Makes delicious gravy for mashed potatoes or pasta.)
Beat margarine, applesauce, eggs, milk, and brown sugar in large bowl until smooth. Add bananas and blend at low speed; beat on high speed 1-2 minutes. Combine flour, baking powder, baking soda and salt mix into batter. Mix in nuts. Pour into greased loaf pan. Bake at 350° for 55-60 minutes.
Mix together all ingredients and pour into baked pie shell. Place in refrigerator and chill 2 hours. May sprinkle additional pecans on top; food coloring can also be added for more color in filling.
*There are 7 pieces in each package; this should equal 1 slice of ham for every 2 pieces of asparagus.
Line pastry shell with pecans. Set aside. Blend sugar, salt, corn syrup and vanilla. Beat in eggs, one at a time, mixing well. Pour mixture over pecans and dot with butter. Bake at 350° for 1 hour or until knife inserted in center of pie comes out clean. Makes 6 to 8 servings.
Preheat oven to 300°. Flour nuts with 1/2 cup flour mixture. Mix ingredients in order given. Pour into greased and floured pan. Bake 1 hour and 30 minutes or until done.
Pour applesauce into greased 13 x 9 x 2 inch baking dish. Layer with pineapple, peaches, pears and oranges. Spread with pie filling.
Mix together ground beef, onions, salt, crackers and milk. Roll into small balls. Roll in flour and brown in skillet with hot oil. As they finish browning, remove and place in baking dish. Drain pineapple, reserving the liquid and add water to make 1 cup.
Combine sugar and water in a medium saucepan. Heat until sugar is dissolved. Add orange juice concentrate, lemon juice and pineapple juice. Stir. Fill 6 or 7 ice cube trays with mixture. Freeze until firm. Remove cubes from trays and store in plastic bags in freezer. Use within 6 months. Makes about 100 small cubes.
Cook rotini pasta according to directions on package; drain. Saute garlic and basil in oil in a nonstick skillet for 1 minute. Add parsley, broccoli, chicken broth, pepper and Parmesan cheese. Cook and stir until mixture is heated. Remove from heat, stir in low-fat cottage cheese; add rotini to broccoli mixture, toss together. Makes 4 servings.
In a large skillet, brown beef, onion, celery and green pepper; drain fat. Add all remaining ingredients, except cheese and buns; cook for 10 minutes. Stir in cheese; cook until melted. Serve on buns. Yields 50.
Shake ingredients together in a bottle. Just use enough to moisten any kind of macaroni, vegetable or green salad; refrigerate the rest.
Cream shortening, peanut butter, sugars (white and brown), eggs and vanilla. Sift all dry ingredients together and add to mixture. Roll in log. Put in refrigerator. Chill 1 to 2 hours. Remove. Cut into slices. Bake at 350° for 15 minutes.
Dissolve gelatin in 1/2 cup cold water; bring undiluted soup to a boil and combine with gelatin. Chop celery and onion in blender or food processor. Add all ingredients, except shrimp, and blend. Stir in shrimp. Pour into 1-quart mold. Chill. Unmold and serve with crackers.
Cream oleo, cream cheese, sugar and flavoring. Sift flour, baking powder and salt. Add to cream mixture. Roll in balls and roll in cereal. Bake for 12 minutes.
In a bowl, cut butter into flour until crumbly. Press into an ungreased 13 x 9 x 2-inch baking pan. Bake at 350° for 18 to 22 minutes or until set. Cool.