HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake cake mix according to box directions. As soon as cake comes out of oven, make holes in it with handle of wooden spoon; pour Eagle milk over cake, then pour chocolate syrup over top. Let cool and refrigerate.
Brown hamburger meat with some onions. Add okra and tomatoes. Cook slow until tender, then add instant rice. (I put a little tomato juice in mine.)
Mix together all ingredients and press into a greased 8 x 8 pan and bake at 350° for 20 minutes.
Combine turkey, crushed croutons and garlic powder. Form into balls. Spray large skillet with Pam. Brown turkey balls on all sides. Remove and drain on paper towels. In the same skillet, cook the onions until tender in 2 tablespoons liquid Butter Buds. Add the mushrooms and flour. Stir in chicken broth and seasoning mix (Weight Watchers Brand) and water. Boil. Return the turkey to the pan and heat but do not boil. Simmer, uncovered, about 15 to 20 minutes. Stir in yogurt, but do not boil. Serve turkey balls and sauce over cooked noodles. Yields 8 servings.
Cook onion in butter. Stir in flour, salt and pepper. Add milk and cook until thick. Add cheese; stir and remove from heat. In another pot, dissolve chicken cubes in water; add bay leaf and boil. Add broccoli; cook until tender. Do not drain. Blend in cheese sauce.
Melt butter and add all remaining ingredients. Pour filling in pie shell and bake for 1 hour at 350° or until set and brown.
In a bowl, mix cream cheese, vanilla and coconut flavoring. Add salt. Add coconut, then powdered sugar. Work it in your hands to the consistency where it forms a ball. Form into balls and let dry on wax paper to set. Dip in melted chocolate.
Place beans in boiling water to cover with 2 teaspoons of salt. Boil 2 minutes; let stand 1 hour. Skim, then half-cook.
Cream butter and sugar. Beat in eggs, flour, salt, dates, and nuts. Bake in 10 x 13 pan. Cook 325° for 30 minutes or until firm and light brown. Do not over cook.
Peel potato. Cut in small or 4 pieces; boil until done. Drain water off. Add the sugar, small amount at a time. It will become thin, then thicken. When like pie dough, roll out on wax paper with sugar sprinkled on it. Spread the peanut butter on it and roll up like jelly roll.
Bring first 8 ingredients to a boil in a Dutch oven. Reduce heat and cook stirring occasionally 15 - 20 min., add orange slices and serve immediately. Yield: 1 gallon. May be placed in crock pot to keep warm.
Heat oven to 350°. Cream butter with brown sugar. Add flour and nuts. Mix to make a crumb mixture. Reserve 1 cup for topping. Press remaining into bottom of 8 to 9-inch pan. Bake for 12 to 15 minutes or until lightly browned.
Brown beef. Add salt, garlic salt and oregano. Add tomato sauce and paste plus 2 each cans of water. Simmer about 3 hours. (I use crock-pot). Boil 1 package lasagna noodles in large pan of water and salt. Put 1 tablespoon oil in water to keep noodles from sticking together. Boil about 20 minutes. Drain noodles. Arrange in dish or pan in the following order: Cover bottom of dish with sauce. Then layer of noodles. Then layer of Mozzarella cheese. Sprinkle Parmesan cheese. Repeat until finished (2 layers). Make sure to have cheese on top. Bake at 350° for 25 to 35 minutes or until lightly brown.
Heat oil in skillet. Add vegetables and sprinkle with sugar and salt. Cover and cook for 10 minutes over medium heat, stirring twice during cooking period. (If you like vegetables well done, cook longer.)
Preheat oven to 375°. Make pie crust as instructions state. In a large mixing bowl, add Bisquick, oil, cheese, onion, eggs, nutmeg, salt and pepper. Stir until mixed well. Add zucchini. Stir until all zucchini is covered. Place in cooled pie crust. Bake for 35 to 40 minutes or until knife comes out clean from center.
Mix well; press in 9 x 13-inch pan. Bake at 350° for 20 minutes (let cool).
Stir together sugar and oil. Stir in eggs. Sift dry ingredients (flour, salt, soda, baking powder and cinnamon). Add to sugar mixture. Add nuts, vanilla and apples. Pour into greased and floured pan. Bake at 350° for 30 to 40 minutes.
Chop the first four (4) ingredients very fine. Add the toast (crumbled up), crab meat, egg (beaten), and salt and pepper to taste. Mix well. Shape into 8 patties. Bread with cracker meal. Fry in large frying pan; Turning until browned all over.
Follow the directions on a package of cake mix as if you're making cupcakes. Instead of filling cupcake papers, fill the ice cream cones 3/4 of the way full. Bake as directed for cupcakes. After they have cooled, decorate the tops with icing and add gumdrops, sprinkles or candy.
Salt, pepper and flour round steak. Beat with meat tenderizer (knife) until flour is beaten in. Brown the meat in oil. Add onion, bell pepper, tomatoes and boiling water. Simmer 1 1/2 hours.
Heat oven to 375°. Grease baking sheets well. Combine flour, soda and salt. Set aside. Combine egg, water and vanilla. Set aside. Blend brown sugar and Puritan oil in a large bowl at low speed of electric mixer. Add egg mixture. Beat until smooth. Add flour mixture in 3 parts at lowest speed. Scrape bowl well after each addition. Stir in chocolate chips. Drop dough by rounded teaspoonfuls onto baking sheets. Bake at 375° for 7 or 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to cooling rack. Serves 12.
Cream sugar, vanilla and shortening together. Add molasses and coffee. Sift flour, soda, spices and salt together. Add to other mixed ingredients. Chill. Roll out and cut. Bake in 350° oven 8 to 10 minutes.
Combine cooked squash and add other ingredients. Mix well. Pour into greased dish and bake at 375° for about 40 minutes.
Slice potatoes and onions 1/4-inch slices slightly overlapping in 13 x 9 x 2-inch dish. Combine next 5 ingredients and drizzle over potatoes and onions. Bake 40 minutes at 400° covered. Uncover, sprinkle with paprika. Bake 20 minutes uncovered.
Mix first 3 ingredients with enough flour for batter. Let set 45 minutes. Add remaining ingredients and enough flour for a soft dough. Put in a warm place to rise. Then roll out on floured board. Cut out and let rise and bake. Will keep in refrigerator for 1 week. Bake as may as you need at a time.
Combine and mix well the cake mix, oil, eggs and mandarin oranges. Pour into greased and floured cake pans; will make 4 (9-inch) round layers. Bake 15 to 20 minutes at 350°. Do not overbake. Cool layers. Mix pudding mix with Cool Whip. Add pineapple. Beat until reaches spreading consistency. Ice layers and sides of cake. If this cake lasts more than 3 days, refrigerate.
Reserve bacon and lettuce. Marinate all other ingredients for 4 hours in refrigerator. Drain salad and line bowl with lettuce leaves; add salad and garnish with crumbled bacon. May be marinated overnight in refrigerator.
Mix together. Bake at 325° for 45-55 minutes. Preferable to make the cake in a bundt pan.
Prepare rice according to directions on package. Cook onion in butter till tender. Remove from heat and stir in flour. Drain mushrooms and keep liquid. Add enough chicken broth to make 1 1/2 cups with mushroom liquid. Gradually stir into flour mixture. Add cream. Cook and stir until thickened. Add rice, mushrooms, chicken, pimento, parsley, salt and pepper. Place in 2 quart buttered casserole. Sprinkle with almonds. Bake 25 to 30 minutes in 350 degree oven.
Heat oven to 350°. Cook bacon until almost crisp. Wrap bacon around chestnuts and secure with toothpicks. Place in a baking dish. Mix remaining ingredients and pour over chestnuts. Bake 45 minutes. Makes about 24 appetizers.
Melt chocolate chips and oil in microwave, stirring until smooth. Stir in raisins and pecans. Drop by tablespoons onto wax paper. Chill until firm.
Cover eggs with boiling water in a saucepan and let simmer for 15 to 20 minutes. Plunge eggs into cold water to keep yolks from discoloring and to make shells remove easier. Cut hard-boiled eggs into halves lengthwise. Combine egg yolks and Miracle Whip, then add sweet relish. Fill white halves with egg yolk mixture and sprinkle with paprika, if you wish to.
Cook sugar, cornstarch and water until thick. Remove from heat and add vanilla, jello and red food coloring. Arrange fresh strawberries on cooked pie shell. Pour cooled filling over fruit and chill. Add whipped topping.
Cook elbow macaroni 7 to 10 minutes, brown the ground beef. Take a Pyrex dish. Layer sauce, macaroni, American cheese, etc. Bake in oven at 375° for about 25 to 30 minutes.
Cream margarine and sugar. Add eggs, one at the time, beating well. Sift flour and cocoa together and blend with creamed mixture. Add vanilla and pecans. Pour in square pan and bake 45 to 50 minutes at 325°.
Steep tea bags in boiling water. When cool, add enough cold water to make 1 gallon. Add remaining ingredients.
Cream margarine and sugar. Blend in eggs and vanilla. Add flour sifted with cocoa, baking powder and salt; mix well. Fold in nuts. Pour into a greased 11 x 7-inch baking pan. Bake at 350° for 25 to 30 minutes. Cover with marshmallows; return to oven for 2 to 3 minutes. Cool. Frost with Chocolate Frosting. Cut into squares and serve.
Blend together flour, almonds, sugar and cinnamon. Cut in butter with pastry blender or fingertips until coarse crumbs form. Blend together egg and vanilla. Add to flour mixture; combine well until dough is formed. Wrap and refrigerate dough for 30 minutes. Roll out 1/3 of dough to 10 x 4-inch rectangle between two sheets of wax paper. Place on cookie sheet in freezer. Roll out remaining 2/3 dough to 11 inch circle between two sheets of wax paper. Press into bottom and sides of a 10-inch tart pan, forming a 1/2-inch deep shell. Spread raspberry jam on dough in pan to within 1/2 inch of edge. Cut 1/2 inch strips of dough from rectangle in freezer. Crisscross strips about 1 inch apart on top of raspberry preserves to form lattice top. Bake at 350° to 375° for 25 to 30 minutes.
Separate egg whites from egg yellows. Beat egg yellows until thick and lemon-yellow. Add pre-measured whiskey little by little while beating yellows. Set aside to season. Beat egg whites until stiff, adding sugar little by little. Whip the cream until firm. Stir in whites, then yellows. Mix slowly but well. If you desire, add a dash of ground cinnamon. Serves 6.
Melt butter in large skillet. Add rice, onion and green pepper. Cook and stir until mixture is lightly browned. Add remaining ingredients. Quickly bring to a boil. Reduce heat and simmer for 15 minutes. Makes 4 servings.
Combine jello and boiling water; stir until jello is dissolved, then add sliced strawberries, pineapple and bananas. Mix well and pour 1/2 of mixture into an 8-inch square pan. Chill until firm, then spread over chilled jello 1 pint of sour cream. Cover with remaining jello mixture and chill until firm. Cut into squares and serve. Garnish with 1 teaspoon of sour cream.
Use 2 loaf pans, or 1 tube pan, or miniature pans. Line pans with foil.
In a large plastic bag, combine flour, 2 tablespoons Parmesan cheese, salt, dill weed and pepper. Place pork chops in bag and shake to coat. Shake off excess flour and reserve. Heat oil in a large skillet over medium heat; brown pork chops on both sides. Reduce heat. Place onion slices on chops. Add water to skillet. Cover and simmer for 15 minutes. Place zucchini slices over the onion. Mix remaining Parmesan cheese with reserved flour mixture. Sprinkle over zucchini. Sprinkle paprika on top. Cover and simmer for 25 minutes or until pork chops are tender. Serves 6.
Brown hamburger and onion together. In large kettle add hamburger and onion to potatoes and carrots, water. Cook until veggies are tender. Add the remaining ingredients. Cook over medium heat.
Fry bacon; brown hamburger with onions and garlic. Drain. Mix beans with liquids; add all other ingredients. Bake at 375° for 1 hour. Ketchup to your taste is optional.
Toss all ingredients together and serve in bowl lined with red leaf lettuce. Garnish with sliced red onion rings and bacon bits.
Brown the meat lightly. Saute celery and onion. Cook spaghetti until just done. Combine all and simmer 5 to 10 minutes.
Preheat the oven to 400°. In a medium-sized bowl, lightly beat the eggs. Add the remaining ingredients, except the butter; mix well. Melt 1 tablespoon of the butter and stir it into the batter. Place the remaining 2 tablespoons of butter in a large cast-iron skillet or a 9-inch square baking pan and place in the oven until the butter melts. Immediately pour the batter into the pan. Bake for 25 minutes or until golden brown and the center is firm. Makes 6 to 9 servings.
In large jars (1/2 gallon size), put good amount of dill, 1/4 of an onion, sliced, 3 cloves of garlic, 5 green mustang grapes and 5 leaves, 3 tablespoons canning salt and 8 tablespoons of vinegar. Fill jars with slightly warm water. Add 1 hot pepper to each jar, if desired. Close tight with used jar lids. Shake jar by tilting over several times for salt to dissolve. Place filled jars on platters because they will seep while fermentation is in process. Ready to eat in about 14 days. Refrigerate after opening. These will not keep longer than 4 months.
Drain green beans, wax and garbanzo beans. Drain and rinse kidney beans. Chop green pepper and onion. Put beans, green pepper and onion in bowl. Mix oil, vinegar, sugar and salt. Pour over bean mixture. Mix until coated. Cover; refrigerate overnight.
Preheat oven to 375°. To make bread stuffing, saute onion and celery in 2 tablespoons water to moisten. Rinse halibut. Lay one fillet, skin down, in margarine-coated baking dish. Cover with bread stuffing. Lay second fillet on top of the stuffing and press down firmly. Secure with toothpicks. Coat top of fish with margarine. Bake in 375° oven for 25 minutes. Serve hot. Makes 2 servings.
In a large skillet, saute onion and green pepper in butter until tender. Add spaghetti sauce. Add ground beef, if desired. Simmer, uncovered, for 10 minutes. Place half of the spaghetti noodles in a greased 9 x 13 x 2-inch baking dish. Top with half of vegetable-beef mixture. Sprinkle with 1 cup of cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 to 35 minutes. Yields 12 servings.
Mix all cake ingredients and pour in greased and floured 9 x 13-inch pan. Bake at 350° until done.
(Start in a cold oven.) Cream the sugar and shortening. Add eggs one at a time. Add dry ingredients alternately with milk, water and flavoring. Bake in a greased and floured tube pan for 1 hour and 40 minutes at 350°.
Chop squash and onion. Boil until tender and drain. Combine all other ingredients. Top with crackers and melted margarine. Bake for 20 minutes in a 350° oven.
Cut each breast in half. Dredge in mixture of flour, salt and pepper. Saute breasts in butter until lightly brown. Add garlic, sliced scallions and mushrooms for 10 minutes. Add herbs de provence. Then add juice of lemon, wine and stock. Simmer for 20 minutes until done.
Mix the first 5 ingredients until fairly smooth; spread on plate or pizza pan. Top with the remaining ingredients. Dip crackers into this. Works best when dip is near room temperature. Makes about 1 (10-inch) plate and 1 (6-inch) plate.
Dissolve jello in boiling water. Add pineapple juice and cranberry sauce. Chill until slightly thickened. Stir in remaining ingredients. Pour into four cup mold. Chill until firm.
Chop first 4 ingredients in large bowl. Mix sugar, oil, vinegar and mayonnaise; pour over other ingredients and chill.
Mix together mayonnaise or salad dressing, sugar, vinegar and onion. Add broccoli and bacon.
Mix like pie crust. Roll thin. Cut in any shape you like. Bake at 350° until light brown.
Melt 1/2 cup butter in 9-inch square or 11 x 7-inch baking pan at 450°.
Cream the sugars, Crisco and peanut butter. Add eggs and vanilla. Add flour, soda and salt. Blend well. Shape into balls and flatten with a fork. Bake at 320° for 5 to 12 minutes. Caution: Do not double!
Brown ground beef and saute onion. Add tomato sauce, tomatoes and chili seasoning. Cook on medium heat for 30 minutes. Add beans (drained). Pour this on the layer of corn chips and top with cheese. Bake at 350° for 1 hour.
In the top of a double boiler, melt the butterscotch bits together with the peanut butter. Remove from heat, stir in marshmallows and hard noodles. Spoon (cookie size) onto cookie sheets and refrigerate until hard.
Cook broccoli until tender; drain. Mix together the soup, cheese, eggs, mayonnaise and onion; add to broccoli. Add salt and pepper to taste. Pour into greased casserole dish and top with cheese crackers. Bake at 400° for 20 minutes.
Remove stems from kale. Wash leaves thoroughly (do not dry). Tear into small pieces. Place wet kale into a large Dutch oven (do not add water). Cook, uncovered, 20 to 30 minutes or until tender.
In a large skillet, brown the chops and drain on absorbent paper. On the bottom of a buttered 2-quart baking dish, arrange the chops, potatoes and mushrooms. In a small bowl combine water, Lipton onion soup mix and pour over the meat. Preheat oven to 350°. Cover the baking dish with foil and bake 1 1/4 hours, or until potatoes are tender.
Mix all ingredients and store in airtight jar. Serve by the teaspoonful in cup of hot water.
Cut buttered bread in small pieces about 1-inch square. Place on bottom of casserole dish. Then place a layer of shrimp and cheese; repeat until all used. Add soup diluted with 1 can water or milk and eggs. Pour mixture over bread, shrimp and cheese. Bake at 300° for 45 minutes. Serves 6 to 8.
Preheat oven to 375°. Prepare brownie mix as directed on box. Pour brownie batter on a 14-inch pizza pan. Bake 15 to 20 minutes or until set. Cool.
Combine milk and flour in saucepan. Cook until thick and comes away from sides of pan. Let cool. Mix sugar, butter, Crisco and vanilla. Add flour mixture. Mix until sugar is not gritty.
Saute onions in butter until yellow. Add zucchini; cook and stir 5 minutes. Add tomatoes, salt and pepper. Cover and cook 5 minutes. Either reduce heat and cook until tender, about 25 minutes or put in casserole dish, sprinkle with grated cheese and bake in 375° oven until browned, about 45 minutes to 1 hour. This may be prepared the day before serving.
Mix all ingredients and cook until peanuts quit popping. Add soda; stir well and pour on greased cookie sheet. Will break into pieces when cool.
Melt chocolate in the top of a double boiler over hot, not boiling water. Remove from heat. Stir in nuts. Spread in a buttered 8-inch square cake pan. Cool until firm; cut into squares. Makes about 1 pound.
Mix mayonnaise, soy sauce and lemon juice and pour over greens. Add noodles at the last minute.
Sausage should be at room temperature. Mix first 3 ingredients, then add biscuit mix. Blend well. Roll out in small size balls. Bake at 350° until brown or 30 minutes.
In a frypan, brown meat and onion. Drain off fat. In large pot or Dutch oven, add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Stir occasionally.
Soften yeast in warm water. Combine all ingredients, except cinnamon and sugar, and mix well. Divide dough into 12 pieces. Let sit for 10 minutes, then roll out on a lightly floured board. Using hands, stretch each piece in a circle. Heat vegetable in a 10-inch skillet (cast-iron is preferred). Place each circle of dough in hot oil and turn once. The surface will bubble and blister and should be lightly browned. Turn with spatula and bread knife and place on an absorbent paper towel. Sprinkle immediately with sugar and cinnamon.
Mix sugar, water, and salt in top of double boiler. Boil over medium heat to a thick syrup (5 minutes). Mix 1/2 cup milk and cornstarch to a thin paste. Add 1 3/4 cups milk, combine with hot syrup and cook over hot water until thick and smooth. Continue to cook 15 minutes longer, stirring constantly. Stir small amount in beaten egg yolks, add to mixture, and cook a few minutes longer. Add butter and vanilla. Pour in 9-inch pie shell. Top with meringue and brown.
Melt butter in a 9 x 13-inch pan. Mix all other ingredients together. Add butter and mix well. Cook 30 to 45 minutes at 375°.
Mince first 5 ingredients; heat oil in soup pot. Add ingredients and saute over medium heat until golden. Add hot water and salt; bring to a boil. Chop summer vegetables into pieces no bigger than 1/2 inch. Add all when soup pot reaches a boil and simmer for about 15 minutes. If too thick, add a cup of hot water. Core yellow pepper and cut into long, thin strips. Add to simmering soup. When carrots are tender, add rice and boil gently another 15 minutes or until rice is done. Serve with cheese.
Mix together 2 packages of gelatin and 1/4 cup cold water; set aside. Beat egg yolks, whipping cream, water, spices and pumpkin. Cook over low heat until hot; add gelatin water and Equal. Mix well and cool in refrigerator. Beat egg whites with 1 package of Equal until very stiff; fold into cooled pumpkin mixture. Add Cool Whip, stirring until well mixed. Sprinkle graham cracker crumbs on bottom of buttered pan. Pour in pumpkin mixture and chill. Serve plain or with Cool Whip.
Note: Only use wooden utensils and non-metallic bowls. Do not refrigerate the starter and do not cover it. Do not make the bread on the day you feed it.
Pound chicken breasts to 1/4-inch thickness and season with salt and pepper. Spread both sides of chicken with 2 tablespoons mustard and coat with flour. Melt the butter in a 10-inch skillet over moderately high heat. Brown the chicken in the butter. Remove chicken to a warm platter. Pour the cream into skillet and boil rapidly, about 2 minutes, scraping brown bits stuck to the skillet. Remove skillet from heat and add 1 tablespoon mustard. Add additional mustard and seasoning to taste. Return chicken to skillet and reheat, basting with sauce. Serves 4. Recipe can be halved.
Mix ingredients. Use small amount of milk until mixture can be made into balls. Mix well and set into refrigerator to chill. In a double boiler, melt 12 ounce package semi-sweet chocolate chips and 1 cake paraffin. Roll candy mixture into balls; dip into chocolate mixture. Use fork or a toothpick to remove and drain on foil.
Mix all together and refrigerate for 7 days. Makes 1/2 gallon.
Dress a chicken. Season inside and out with salt and pepper. Prepare stuffing. Fill chicken, packing lightly. Sew up opening. Place in roaster. Do not cover. Cook in moderate oven at 300° to 350° until tender. Allow 25 minutes per pound. If desired cover breast of chicken with thin strips of salt pork. Baste frequently.
Grease a 9 x 13-inch dish. Put frozen hash browns evenly in dish and salt and pepper to taste.
Strain the fruit and save juice. Mix boiling water with jello until dissolved, then add 1 1/4 cups juice. Cool. Scald milk and stir in marshmallows until melted. Cool. Add fruit that you've mashed to jello and milk mixture. Fold in whipped cream. Chill overnight.
Mix ingredients in roasting pan or crock-pot; place roast on top. Cook 1 hour per pound. Shred meat with fork before serving.
Wash the rabbit well and place in a large pot covered with water. Let come to a boil, then reduce the heat to medium low and cook slowly for 45 minutes. Add the ribs, the seasonings and 3 cups water. Cover the pot and let come to a boil. Reduce the heat to medium low; cook until all the meat is tender, about 45 minutes. Serves 6 to 8.
Saute onions and celery in oil. Cook broccoli according to package directions and drain well. Combine soup, milk and Cheez Whiz. Heat until the cheese melts. Combine all ingredients and pour into 2-quart greased casserole. Bake at 350° for 30 minutes. More cooked chicken can be added.
Mix eggs and Wesson oil. Sift together flour, soda, sugar and cinnamon. Add flour mix to the egg and oil. Mix well. Add the baby food carrots. Mix and pour into cake pans. Bake at 350° for 30 to 35 minutes. Cool and frost with Cream Cheese Icing.
Sift together the dry ingredients. Stir in onion. Separate eggs; beat yolks with milk. Stir egg mixture into dry ingredients. Beat the egg whites until smooth, not stiff. Add a light sprinkle of baking powder to the egg whites just before finished beating them. Fold egg whites into batter until just mixed. Make into very small balls. Drop into hot oil. Fry until golden brown. Drain on absorbent paper. Serve hot. Makes 4 to 6 servings.