HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all together in a baking dish and bake 1 hour at 350°. You may use 2 cups of potato chips or cornflakes and 1/4 cup margarine with flakes for top the last 20 minutes of baking.
Cream together sugar, butter, salt and flour. Add and beat lemon juice and rind, egg yolks. Add milk to mixture and beat again. Fold in stiffly beaten whites. Pour into unbaked pie shell and bake for 45 to 60 minutes at 350°.
Place chicken breasts in shallow roasting pan. Place slice of ham on top of each piece of chicken. Whip together soup and sour cream. Add remaining ingredients and pour over chicken. Bake uncovered at 250° for 3 hours.
Cream oil and sugar. Mix dry ingredients. Add eggs. Use ungreased floured tube pan. Bake at 300° for 1 hour and 15 minutes.
Mix dry ingredients; add the rest of the ingredients and mix well. Add raisins last. Makes 12 muffins. Bake at 350° for 20 to 25 minutes.
Combine flour, soda and salt in a small bowl. Beat butter and sugars in large bowl until creamy. Beat in egg and orange peel. Gradually beat in flour mixture. Stir in morsels. Drop by tablespoon onto ungreased baking sheets. Bake in preheated 350° oven for 10 to 12 minutes or until edges are light golden brown. Let stand 2 minutes; remove to wire racks to cool completely.
Mix sour cream, soup and chicken broth together in a pot. Warm on stove. Boil and debone chicken. Cut into chunks. Melt a stick of butter in casserole dish. Crumble crackers in the bottom to mix with the butter. This serves as a crust. Add chicken on top of crackers. Pour soup mixture on top. Bake at 350° for about 1 hour.
Beat whites, cream of tartar and vanilla until stiff, but not dry. Gradually beat in 1/2 cup sugar. Beat yolks until thick and lemon colored. Sift remaining ingredients; fold into yolks until blended. Fold yolks into whites. Line a 15 1/2 x 10 1/2-inch jelly roll pan with waxed paper; grease. Spread batter in pan. Bake in slow oven (325°) for about 25 minutes.
Layer first three ingredients in a gallon jar. Mix last five ingredients well. Heat until sugar is melted, then pour over pickles in jar. Store in refrigerator. Ready to eat after 3 days.
Mix all ingredients except potatoes. Boil sweet potatoes until tender. Allow potatoes to cool to touch; peel and slice. Arrange slices in a lightly greased 3-quart baking dish. Pour orange juice mixture over potatoes and bake at 350° for 30 minutes.
Mix sugar, flour and cocoa. Add egg yolks. Add cream and water. Cook over medium heat until thick. Add butter and vanilla. If making coconut pie, add coconut when you add butter and vanilla. Pour into baked pie shell. Use Cool Whip or make meringue.
Pop the corn. Melt margarine. Add marshmallows; stir until marshmallows are melted. Pour over popcorn; mix well and press in angel food cake pan. When cool, you can decorate with candies.
Cook onion, carrots and celery in water with broth until about half done. Add potatoes. Brown flour in frying pan and blend with margarine. Add 1 cup hot liquids from vegetables. Cook until thickened and combine with rest of vegetable mixture. Add lentils, sage, parsley and salt. Consistency should be thin. Place in a large casserole or baking pan and cover with pie crust. Bake in a 350° oven until brown.
Preheat oven to 350°. Lightly grease two 9 x 13-inch pans. Heat cooking oil and onion, green peppers and garlic in very large saucepan or Dutch oven. Add ground beef. Keep cooking until browned. Add remaining ingredients, except cheese. Pour into prepared baking dishes. Cover and bake about 45 minutes. Top with grated cheese. Bake 15 minutes more. Makes about 20 servings.
Cook beef and onion until tender and brown. Drain. Add spices to suit taste. Mix together Ro-Tel chilies and tomatoes with soup and the two cheeses. Heat until smooth. Layer in casserole dish 1/2 tortillas, beef, beans and cream mixture, then layer again. Cook at 350° for 1 hour.
Mix sugar, strawberry jello and crushed pineapple; bring to a boil. Cool real good (cold). Add Cool Whip, pecans and coconut. Pour into mold and refrigerate. (Can be frozen.) Holds up good out of refrigerator.
Saute onion and green pepper in margarine in skillet over medium heat. Beat eggs and add ham. When onion and pepper is soft, add egg and ham mixture and scramble.
Heat water. Add sugar and salt. Bring to a boil and add tapioca and simmer about 5 to 10 minutes until tapioca is clear. Immediately add Jell-O. Frozen strawberries can be put in while hot to melt. Cool before adding fresh strawberries.
Melt butter. Use 2 tablespoons to grease 9-inch spring-form pan. Beat 8 ounces cream cheese until creamy. Beat in 2 eggs. Add cream cheeses and eggs until all are finished. Add sour cream, sugar and cream all together. Add cornstarch, vanilla and remaining butter. Beat until very smooth and creamy.
Melt margarine in skillet. Sprinkle brown sugar over margarine. Arrange pineapple slices over sugar mixture, filling center with cherries and filling in between circles of fruit with pecans. Sprinkle coconut over all. Pour cake batter over all. Bake in a 10-inch heavy skillet at 350° for 45 minutes.
Melt butter in large saucepan over medium heat. Add olive oil. Saute onion, peppers and garlic. Add salsa, lime juice and shrimp. Cook until shrimp turn pink, 5 to 8 minutes, depending on size of shrimp.
Mix all ingredients in a casserole dish and bake at 350° for 45 minutes.
Make balls and brown on medium heat. Drain after browning. Place back in skillet. Add 2 cups mushroom soup to make sauce. Simmer until thickened.
Mix sugar, salt and cocoa. Add milk and Karo syrup. Cook over low flame until small amount dropped in cold water forms a soft ball, approximately 29 minutes.
Mix clams, cheese and mayonnaise in a large bowl. Spread onto slices of bread. Put in 350° oven until cheese is melted (about 10 minutes).
Fry ground beef. Cut tops off peppers and remove insides. Place peppers in boiling water to parboil (2 minutes). Drain and cool. Mix ground beef with first 5 ingredients. Mix well and fill pepper cavities. Bake 15 minutes at 350°. Place 1/2 c. boiling water in bottom of pan while peppers are cooking.
Combine shrimp and next 7 ingredients. Combine mayonnaise, catsup and paprika; mix well. Line 4 individual salad bowls with lettuce leaves. Fill with shrimp mixture. Pour desired amount of dressing on top. Garnish with egg slices, olives and tomato.
In saucepan put the water and sugar; stir until dissolved. Bring to boil and boil for 1 minute. Remove from heat and add dry jello. Set aside. Pour evaporated milk in mixing bowl and beat with mixer until stiff peaks form. Slowly pour jello mixture into milk. (Do not use mixer, fold mixtures together by hand.) Sprinkle graham cracker crumbs on top and refrigerate for a couple of hours.
Set oven to 375°. Place margarine in a shallow baking pan. Place in oven for 3 to 4 minutes or until margarine melts.
Cream shortening and sugar until fluffy. Beat in egg and molasses. Mix and sift flour, baking soda and spices; add. Mix well. Stir in chocolate chips and nuts. Drop by teaspoonfuls on ungreased cookie sheets. Bake 10 to 12 minutes at 375°. Makes about 5 dozen cookies.
Core and dice apples; sprinkle with lemon juice. Add celery and grapes to apples and toss. Combine mayonnaise, sugar, and cream. Pour over apple mixture and mix thoroughly. Refrigerate until serving time. Just before serving add nuts and toss to mix.
Mix all of ingredients together. Drop by teaspoon onto coated cookie sheet. Bake 10 to 12 minutes in 350° oven.
Cream together brown sugar and margarine. Beat the eggs and add to sugar mix. Add soda, milk to mix. Sift together 1 teaspoon allspice and 1 cup flour and add to mixture. Add pecan halves, dates-chopped. Chop candied fruit and coat with 1/2 cup flour. Mix all ingredients and add 4 tablespoons whiskey. Drop on greased cookie sheet. Bake at 350 about 20 minutes.
Debone chicken legs; cut meat in small pieces. Boil the chicken with water, spices and onion until thick. Soften gelatine in a small amount of water; add to mixture. Let thicken and refrigerate.
Boil sugar, milk, cocoa and margarine for 1 minute (or a little longer if necessary). Remove from heat. Add peanut butter, uncooked oatmeal and vanilla. Mix well and drop spoonfuls on waxed paper to cool.
Combine together 3 1/2 cups flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice and salt in bowl. Beat together egg, sugar, molasses and oil. Add 1 cup flour to egg, sugar, molasses and oil mixture and then add cold water and vinegar.
Bake cake in rectangular pan. When cool, cut cake in half like 2 layers. Mix vanilla pudding; spread on first layer, then place sliced strawberries on that. Put other layer on top of berries. Put whipped cream or Cool Whip on top of that. Put strawberries and glaze on top of that. Keep in refrigerator. Very good.
Cook onion in butter until tender. Add other ingredients and simmer 30 minutes. Place salmon pieces on barbecue, skin side down. Brush sauce on salmon and cover with foil. Baste often. Cook until fish flakes.
Combine pineapple and marshmallows and refrigerate overnight. Add chopped nuts and small carton of cream (whipped).
Preheat oven to 400°. Prick pastry shell and bake 12 minutes. Remove and reduce temperature to 375°. Blend Brie, cream cheese, butter and cream. Add eggs and blend well. Season with Tabasco. Stir in chives. Pour into pastry shell and set in upper third of oven. Bake 25 to 30 minutes or until quiche has puffed and top is brown.
Wash beans; remove strings. Cut beans into 1-inch pieces. Place in a 1 1/2-quart casserole. Add water; cover and microwave at High 16 to 17 minutes, or until crisp-tender. Drain; keep warm. Place butter in a pie plate. Microwave at High 50 seconds, or until melted. Add pecans and remaining ingredients; microwave at High 2 to 3 minutes, or until onion is tender, stirring after each minute. Pour butter mixture over beans, tossing to coat. Yields 4 servings.
The day before, butter a 9 x 13-inch pan. Beat milk and egg together. Put in layers bread, cheese, ham, milk and egg mixture. Put in refrigerator overnight covered with foil. Bake covered at 325° for 45 minutes. Remove foil and bake an additional 30 minutes.
Melt oleo. Mix with Oreo crumbs. Mix ice cream and Cool Whip. Pour in crumbs and mix well. Freeze before serving.
Combine eggs, salt and milk; add flour. Mix all together. Roll out thin (really thin). Cut into thin strips and let dry. Cook, uncovered, for about 10 minutes.
In a bowl, stir together cream cheese, garlic salt, pepper and sour cream until smooth. Set aside. Prepare and boil quartered potatoes. Drain. Using an electric mixer or a potato masher, beat hot potatoes until they are in fine lumps. Add sour cream mixture and continue beating until fluffy and smooth.
Break cake into small pieces. Fill buttered 9 X 13 pan with cake pieces. Dissolve jello in hot water, add sherbet and stir. Allow to thicken slightly. Fold in whipped cream. Pour over cake pieces and refrigerate. Top with additional whipped cream and mandarin oranges slices if desired.
Cream margarine, brown sugar and salt. Blend in flour and oatmeal until crumbly. Press 2/3 of the mixture into the bottom of a 13 x 9-inch pan. Melt chocolate chips and stir in nuts. Pour over mixture in pan. Sprinkle with remaining 1/3 crumb mixture. Bake at 350° for 30 to 35 minutes or until golden brown.
Mix together. Pour into glass pie pan. Bake at 350° for 20 minutes until brown. Serve with Triscuits/crackers, etc.
Combine ingredients and warm over low heat just to bubbling. Remove from heat. Either pour over tortilla strips and sprinkle with remaining grated cheese for nachos, or pour into serving bowl, sprinkle with the remaining cheese and serve with tortilla strips for dipping. Easy and delicious!
Arrange carrots in 1-quart buttered casserole. Pour remaining ingredients over carrots. Cover and bake at 375° for 45 minutes.
Saute shallots in butter. Add pheasants and saute until brown. Pour brandy into ladle and remainder over pheasants, flame. Add bouillon, salt and pepper. Arrange bacon over top and roast, uncovered, at 375° for 45 minutes, basting frequently. Stir cream and horseradish into juices, continue roasting 15 minutes more, basting frequently. Serve with wild rice. Yields 6 servings.
Mix together in blender. Pour into greased baking dish. Bake for about 35 minutes at 350°.
In bowl, combine vegetables and cheese. Whisk together remaining ingredients. Pour over the vegetables. Store in refrigerator.
Preheat oven to 350°. In medium mixer bowl, beat butter and 1/3 cup brown sugar. Blend in 1 cup flour until mixture is crumbly. Pat onto bottom of 13 x 9-inch baking pan. Bake in preheated oven 10 to 15 minutes or until golden. Keep oven hot, but remove pan to cool.
Mix as directed on box. Pour 1/2 of cake mix in pan, then half brown sugar mixture, then add remainder of cake mix. Top with remainder of brown sugar mixture; swirl with knife. Bake at 275° for 15 minutes, then 25 minutes at 300°.
Combine flour and pepper; coat pot roast. In Dutch oven, brown roast in oil; drain. Add water, tomatoes, caraway seed, onion soup mix and bay leaves Bring to boil. Reduce to heat; cover tightly and simmer 2 to 3 hours, or until roast is tender. Makes 6 to 8 servings.
Beat milk, flour and oil for 1 minute. Beat eggs (one at a time) and salt into this mixture. Pour into greased cupcake or muffin pans. Do not preheat oven. Bake at 400° for 30 minutes. Makes 30.
Cream butter and sugar, gradually add 1 1/2 cups sugar, beating until mixture is light and fluffy. Add egg yolks. Beat at medium speed for 5 minutes. Combine flour, salt and soda; mix well. Add to creamed mixture alternately with sour cream, beginning and ending with flour. Mix just until blended after each addition. Stir in vanilla, 1 1/3 cups chocolate morsels and grated chocolate. Beat egg whites (at room temperature) until foamy; gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter. Put into a greased and floured tube pan. Bake for 1 hour and 20 minutes; cool in pan for 10 minutes. Make a glaze out of confectioners sugar and milk. Spoon over warm cake. Sprinkle with remaining chocolate morsels.
Place potatoes in oven-safe casserole dish. In small mixing bowl, add sour cream, Ranch dressing, bacon bits, parsley and 1/4 to 1/2 cup cheese. Mix well. Pour sour cream mixture over potatoes. In small saucepan, melt butter. Add corn flakes and mix until well coated with butter. Sprinkle corn flakes and remaining cheese over potato mixture. Bake in a 350° oven for approximately 30 minutes.
Scald milk. Combine sugar, salt and shortening. Cool milk to lukewarm after adding to sugar mixture. Dissolve yeast in lukewarm water. Add this to milk, sugar mixture. Beat eggs and add. Add half of flour and beat until smooth. Add remainder of flour and mix until smooth. Place in greased bowl and let rise. Punch down and let rise again. Punch down and make out into rolls. Let rolls rise. Bake at 350°. May let dough rise in refrigerator overnight if desired.
Mix sugar and flour. Add beaten egg yolks, milk and butter. Stir constantly over medium heat until filling thickens and boils. Remove from heat and cool. Pour into prepared crust and top with meringue.
Crust: Mix flour, lard and salt together; add 1/2 cup water. Form into a ball and roll.
Mix together and pour into 2 eight-inch pie crusts or 1 large deep-dish pie crust. Bake at 350° for 35 minutes (45 minutes for large pie). Pecans may be placed on top of pies before baking.
Preheat oven to 350 degrees. Grease and flour a 9X13 pan. Sift flour and baking soda together; set aside. Cream together butter and 1 c. sugar until fluffy. Add eggs and 1/2 tsp. vanilla; beat well. Add flour mixture to butter mixture 2 tablespoons at a time, mixing well until blended. Pour into prepared cake pan and bake 20 minutes. Remove from oven and poke with fork or skewer 8-10 times and let cool. Mix milk, evaporated milk, condensed milk and liqueur and pour over cake. Chill at least 2 hours before serving. For frosting, mix whipping cream, 1 tsp. vanilla and 1 c. sugar, whipping until thick. Spread over top of cake. Store in refrigerator. You can add cherries, blueberries, raspberries, apples or peaches in the amount of 1/2 c. to the batter. You can also add chocolate syrup to the milk mixture or add white chocolate.
Brown ground beef with onion; season and drain. In bowl, soak corn tortillas with enchilada sauce. Line bottom of 13 x 9-inch baking dish with layer of tortillas. Layer ground beef. Mix cheeses and egg. Layer cheese, sauce, tortillas and beef until ingredients are used. Top with tortillas, covered with sauce. Small amount of water may be added to sauce for moistness.
Beat eggs lightly in a large bowl. Stir in water, sugar, flour and salt until well combined. Melt butter in a small pan over low heat, then stir hot butter into batter. Stir in 6 chopped candy bars. Cool completely. (Can be made ahead, covered and refrigerated up to 24 hours.) Preheat oven to 425°. Bake pie shell until golden and cool on rack. Reduce heat to 325°. Pour cooled filling into shell and bake 45 minutes. Cool. Cover and refrigerate overnight. Garnish with whipped cream and remaining 2 chopped candy bars around edge. Makes 10 servings.
Mix and chill. Please follow these directions carefully. Some people have been known to confuse the amount of garlic with the amount of bacon chips. That's okay if you like a lot of garlic. But it's a lot better just using 1/4 teaspoon garlic instead of 1/4 cup.
Cube beef in bite size pieces. Flour and brown in skillet. Season with garlic salt and cloves while browning. Fill stew pot, Dutch oven, 1/2 with water and 1 teaspoon bouillon. Dice onions and combine with beef. Let simmer for 2 or 3 hours. Add cut carrots and potatoes into bite size pieces. Add 1/2 stick butter and simmer until vegetables are fully cooked.
Soften cream cheese. Add peanut butter and powdered sugar. Blend in Cool Whip. Blend well and put in graham cracker crust.
Crumble the cornbread in a large bowl; set aside. Melt the margarine on low heat in a medium-sized frying pan. Saute onions and celery in the melted margarine until tender and onions are transparent. Add to the cornbread. Add eggs, sage and water. Mix well with your hands. Use mixture to stuff pork chops.
Place chicken in pan. Mix soups together. Spoon over chicken. Cover tightly with lid or aluminum foil. Bake at 350 degrees for about one hour. May use chicken breasts instead of whole chicken, if desired.
Roll out crescent rolls flat onto large baking sheet. Bake at 350° for 11 to 13 minutes. Mix the softened cream cheese, mayo and dry Ranch dressing. Spread over cooled crust. (May cut little squares if preferred before topping with vegetables.) Cut up vegetables into tiny, bite size pieces. Spread over top.
Tear off 2 pieces of heavy duty foil, about 18 inches each. Place one piece of foil on top of the other, then place sliced potatoes and chopped onion in center. Sprinkle with salt, herbs, garlic powder and pepper, toss to mix and dot with bits of butter. Bring two long sides of foil together, over food and fold edges over several times, to seal but allowing space inside for steam. Fold short ends up and pinch together to seal.
Mix 1 cup sugar, cocoa and flour together. Add 1/4 cup water to dry ingredients; stir until smooth. Add egg yolks; stir again, then add the rest of water and stir well. Place in double boiler; cook until thickens. Add 1/2 teaspoon vanilla and margarine; stir well and pour into pie shell. Beat egg whites until stiff. Add 1/4 cup sugar, 1/4 teaspoon vanilla and 1/4 teaspoon cream of tartar. Beat until fluffy. Pour on top of pie. Bake in oven at 350° until golden brown.
Stir boiling water into gelatin. Add cream cheese and stir until melted. Add orange sherbet. Let stand in refrigerator until nearly thick. Beat with electric mixer to dissolve any bits of cream cheese which did not melt. Add pineapple and oranges and fold in whipped cream. Store in refrigerator. You can put in an 8 or 9-inch glass square baking dish or Tupperware mold.
Place roast in large roasting pan. Combine remaining ingredients except ketchup and Worcestershire sauce. Pour over roast. Bake at 350° for 40 minutes per pound of meat. Cool, cut fat and bone from roast; break meat into bite size pieces. Add ketchup and Worcestershire sauce. Reheat meat and sauce until hot. Serve on onion buns. Yields 10 to 12 servings.
Heat oil in pan. Saute garlic. Fry chicken until all pink is gone. Remove from pan. Cook vegetables in water in same pan until crisp-tender. Add ginger. Mix Yoshida's sauce with approximately 1 tablespoon cornstarch to thicken. Pour into pan. Add chicken. Heat. If too thick, add more water to thin. Serve over rice.
Stir rice, sauteed onion and beef consomme all together. Place rice mixture in baking dish. Place pork chops on top. Cover with aluminum foil and bake for 1 hour at 350°.
In a large kettle, cook chicken in water until tender. Remove chicken, let cool enough to handle, then remove bones and skin and cut into bite-size pieces. Cool broth and skim off fat. Return chicken to kettle and add remaining ingredients. Cover and simmer for at least 1 hour or until vegetables and barley are tender. Remove bay leaf. Yield: 5 servings.
Melt margarine, stir in sugar and syrup. Boil and simmer 3 minutes. Pour over all other ingredients. Mix thoroughly.
In large skillet, brown ground beef, onion and green pepper over medium heat; drain. Stir in taco seasoning, refried beans and canned tomatoes; simmer for 15 minutes. In large bowl, combine lettuce, tomatoes and avocado; toss. Place lettuce mixture on individual serving plates. Top with meat mixture; sprinkle with cheese. Garnish with a dollop of sour cream and a tablespoon of sliced green onions, if desired. Serve with corn chips.
Preheat oven to 400°. Grease a small baking dish with oleo. Wash tomatoes and remove stems and pulp, leaving 1/4 inch shells. Chop removed pulp and beat in butter with onion, green pepper and parsley, about 3 minutes. Add bread crumbs, meat, salt and pepper. Stuff tomato shells with mixture and place in baking dish. Bake at 350° about 20 minutes. Brush tomato shells with oleo when half baked.
Cook water, potatoes, onion, celery, parsley, bouillon cubes, salt & pepper for 20 minutes. Mix flour and milk and cook in separate pan until thick. Add cheese and stir until melted. Add to potato mixture.
Mix all together, except noodles. Pack in large pan. Top with noodles. Bake in 350° oven for 30 minutes.
Slice eggplant. Dip into egg and flour. Brown in nonstick pan sprayed with Pam (brown slowly). Saute onion and green peppers in nonstick pan. Salt as desired. Layer into casserole dish with tomato soup. Bake at 350° for 30 minutes or until done. You may layer with cheese, but this makes more calories.
Preheat oven to 350°. Grease and flour two 12-inch pizza pans. Combine 1/2 cake mix (dry), water, eggs, butter and brown sugar in a mixing bowl; mix thoroughly. Blend in remaining cake mix. Fold in nuts. Divide batter evenly between the prepared pans. Bake for 12 minutes. After pizzas have cooled, spread Cool Whip and cream cheese mixture on both. Arrange fruits in circular pattern over topping. Start with the strawberries on outer edge, then pineapple wedges, grapes, banana slices and end with a reserved whole strawberry in the center. Brush with the Apricot Glaze and refrigerate until serving.
Form all but last ingredient into ball. Roll in pecans or sprinkle with paprika, whatever you want!
In a large pot, combine the broth, water, tomatoes, onion, garlic, celery, carrots and seasonings. Bring to a boil, cover and simmer for 30 minutes. Add the corn, zucchini and parsley and continue to simmer for an additional 10 minutes. Adjust the seasonings and serve hot with a light sprinkling of Parmesan cheese. Serves 6.
Dissolve beef bouillon in water; set aside. Saute mushrooms in butter in a heavy skillet until tender. Stir in wine. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add bouillon. Cook over medium heat, stirring constantly, until slightly thick and bubbly. Keep warm while broiling tomatoes. Remove stems from tomatoes; cut in half crosswise.
Bake for 5 hours at 275°. Do not lift lid while baking.