HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the first 4 ingredients on stove; boil 1 minute. Remove from stove. Place in mixer bowl. Add remaining ingredients. Drop on waxed paper until set.
Place layer of stuffing in buttered shallow baking dish. To the tomatoes add butter, drippings, salt and sugar. Cover stuffing with tomato, then layer of cheese, then onion. Repeat ending with cheese on top. Sprinkle with oregano and bake at 350° for 1 hour.
Mix all together and place in refrigerator overnight. Put in greased muffin pans and bake. No rising. Will keep in refrigerator to use as needed.
Peel and cube the potatoes. Add salt and pepper and minced garlic and cook until done. Drain. Add the mayonnaise, eggs, mustard, salad dressing and salt and pepper to taste. Mix all together. Serve warm.
Heat oven to 350°. Beat eggs, pumpkin, cream, brown sugar, pumpkin pie spice and salt until smooth. Pour into a six 6 ounce custard cup. Place cups in baking pan, 15 x 9 x 2-inch. Pour very hot water into pan to within 1/2-inch of the top of the cups. Bake 20 minutes. Prepare Crunchy Topping.
Mix flour and shortening. Add water and mix well. Add vinegar and egg; mix well. It's ready to use or let set in refrigerator until cold. Will keep in refrigerator for 2 or 3 days or roll out and put in pans and freeze.
In medium saucepan, melt caramels, margarine, oil and marshmallows, stirring constantly. In large bowl, combine popcorn and peanuts. Add caramel mixture and mix well. Add M&M's. Press into lightly oiled Bundt pan. Remove when cool.
In medium bowl, combine cottage cheese, spinach, egg product and Italian seasoning; set aside. Spread 1/2 cup spaghetti sauce in a greased 13 x 9 x 2-inch baking dish. Layer 1/3 each of noodles, spinach filling and remaining sauce; repeat twice. Sprinkle top with Mozzarella cheese and Parmesan. Bake, covered, for 20 minutes at 375°. Uncover; bake 25 minutes more. Let stand 10 minutes before serving.
Mix dry ingredients together. Add remaining ingredients and mix well. Preheat oven to 425°. Grease pan well; bake 12 to 15 minutes or until brown.
Cut pineapple into halves lengthwise and scoop out the pulp in cubes or balls. Mix with fruit salad and pile in pineapple basket. Serve with mayonnaise.
Cook potatoes, onion, peas and celery in broth until tender. Cool. Put in blender, cover and cream on high speed until mixture is perfectly smooth. Add cream and blend at low speed until thoroughly mixed. Serve icy cold topped with chopped chives.
Combine pumpkin, milk, pie filling mix and pumpkin pie spice in mixer bowl. Beat at lowest speed until well combined, about 1 minute. Fold in 2 1/2 cups of Cool Whip. Spoon into crust and freeze until firm, about 4 hours. Top with remaining Cool Whip.
Place 1/3 of the tortillas in a greased casserole. Cover with 1/3 of the chicken, chilies and cheese. Repeat layers 2 times. Spread soup over top layer. Bake, covered, in preheated 350° oven for 20 minutes or until heated through. May be prepared a day in advance and refrigerated until ready to bake. Yields 8 servings.
Mix first 4 ingredients and let stand 15 to 20 minutes. Add meal and flour. Mix with buttermilk until texture is like creamed potatoes. Drop from teaspoon into deep fryer.
Start with cold oven. Cream the butter, Crisco and sugar. Add eggs, one at a time; beat after each one. Add flour (2 cups), alternating with milk. Sift remaining flour with baking powder and salt; add to mixture, then add lemon flavoring. Pour into large tube pan. Put into cold oven; set temperature at 350°. Bake for 1 1/2 hours.
Beat ingredients with wire whisk or hand beater until well blended. Pour onto center of hot waffle iron. Bake until steaming stops. Remove carefully. Makes six 9-inch waffles.
Cream sugar, oleo and shortening real good. Add eggs; mix until smooth. Add baking powder, salt and cocoa and stir. Then add flour and milk intermittently. Blend with mixer. Add vanilla. Bake at 300° for 1 1/2 hours in Bundt pan.
Trim outside fat off meat if necessary to 1/4-inch cover. Cut 1/2-inch deep slits in top about every inch so marinate can soak in.
Brown chicken in skillet over medium heat in a small amount of oil. After turning once, add the onion that has been sliced thin. Sprinkle with salt, pepper, paprika and garlic. When brown, add the beer; cover and reduce heat to low. Simmer about one-half hour. Serve with rice.
Wash and dry the drumsticks. Combine first 4 ingredients. Dip chicken in the melted butter, then roll in crumbs. Arrange chicken, skin side up, on greased baking pan. Sprinkle remaining butter and crumbs over chicken. Bake at 375° for about an hour. Do not turn chicken.
Melt butter; mix in crumbs. Beat together milk and Dream Whip. Beat cheese until smooth and add sugar and vanilla. Beat a little longer (cheese should be room temperature). Add to Dream Whip.
Mix Cool Whip, sour cream and jello until well blended. Add pineapple and oranges; mix well. Pour into dish and chill.
Mix water and egg. Blend with dry ingredients. Bake in muffin pan lined with baking paper cups at 425° for 25 minutes. Makes 1 dozen muffins.
Pare and slice apples and put in bottom of a 9 x 13-inch pan that has been buttered. Mix together the flour and brown sugar. Cut in the butter and spread over apples. Bake in 350° oven for 40 to 45 minutes.
Put ham in food processor or blender. Combine remaining ingredients with ham. Add pepper to taste. Serve on crackers or mini rye bread.
Stir grits into boiling water and add salt. Return to a boil. Reduce heat and simmer 4 minutes, stirring frequently, until thickened. Remove from heat. Add butter, cheese and hot sauce, stirring until butter and cheese melt.
Mix all ingredients except onions and season to taste. Put in 13 x 9-inch casserole dish and bake at 350° for 20 minutes. Cover with Durkee onions and cook for 5 more minutes.
Sprinkle lemon juice over apples as you chop them. Add other ingredients and mix well.
Melt oleo and mix peanut butter. Add powdered sugar and Rice Krispies. Form into balls.
Boil eggs and let cool. Cut in half. Remove yolks. Blend yolks and dressing until smooth. Add pickle, vinegar, mustard, salt and pepper. Blend together. Fill egg whites.
In a saucepan, melt butter; add onion, almonds and curry powder. Cook until golden brown. Stir in raisins; heat until raisins are plump, about 5 minutes. Remove from heat; stir in rice. Serve immediately. Makes 4 servings.
Preheat oven to 350°. Beat together butter and sugar until very light and creamy. Beat in eggs, one at a time. Sift together dry ingredients. Combine mashed bananas, vanilla and milk. Add the sifted ingredients to the butter mixture in thirds, alternating with thirds of the banana mixture. Beat well after each addition until smooth. Pour into 2 greased and floured 9-inch round pans. Bake for 25 to 30 minutes. Cool. Dust cooked cakes with powdered sugar. Spread bottom layer with whipped cream, bananas (sliced) and chopped pecans. Top with second cake layer.
Day before serving, grease 13 x 9-inch dish. In large skillet, brown sausage and peppers. Drain well. Stir in mustard. Arrange bread in bottom of pan. Top with sausage mixture and cheese. In large bowl, lightly beat eggs. Beat in milk, Worcestershire sauce, pepper, nutmeg and salt. Pour over layers. Cover tightly and refrigerate overnight.
Boil dates in water until soft. Remove from heat and add soda. Stir; set aside to cool. Cream shortening with sugar. Add eggs and cooled date mixture. Add flour, salt and soda. Mix well. Pour into greased 9 x 12-inch pan. Top with chocolate chips, sugar and nuts. Bake at 350° for 30 minutes.
Combine all dry ingredients except raisins in a large bowl and stir well. Combine wet ingredients and raisins in another bowl and beat well. Add raisins. Add dry ingredients and stir just Store in a large glass jar or bowl in fridge up to 3 weeks. When ready to bake, fill muffin cups full and bake at 375° for 25 minutes. Makes 3 1/2 dozen.
Beat egg slightly in mixing bowl. Add marmalade and honey. Add flour and beer alternately to marmalade mixture. Blend well. Add walnuts. Pour in lightly greased loaf pan. Cover with tea towel and let rise in draft-free place for 30 minutes. Bake at 375° for 40 to 50 minutes.
Thaw out bread. Press on cookie sheet. Add favorite topping. Bake at 400° for approximately 15 minutes.
Slice apples and brown in butter on stove on medium-high heat. Add sugar and vanilla. Take pan off stove; add peanut butter. Mix; our into buttered pan. Bake at 350° for 15 to 20 minutes.
Combine softened cheese food, cream cheese and 2 tablespoons margarine; mix until well blended. Add remaining ingredients; mix well. Mold greased balls. Chill until firm.
Cook macaroni in boiling water 7 minutes; drain. Brown loose beef with onion. Add mushrooms; cook 3 minutes. Stir in sauce and wine. Add cooked macaroni and stir together. Pour into 2 (9 x 12-inch) baking dishes. Cover with cheese. Cover pans with foil and bake at 350° for 30 to 40 minutes. Serves 12.
Mix all together and serve with fresh fruit (cantaloupe, honeydew, grapes, watermelon or strawberries).
Cream together one full quart of love; add one heaping cup laughter. Sift together 1 pound of patience and 1 tablespoon of tolerance. Add dash of courage, a handful of appreciation and a sprinkle of praise. Combine with the first mixture alternately with a gallon of understanding. Stir well and simmer for several prayer hours, or until done to taste.
Sprinkle yeast over warm water. Scald milk and stir in shortening, sugar and salt until dissolved. When cool, add to the yeast with 1 cup flour and let rise until bubbly. Stir down; add egg and rest of flour. Let set to rise for 1 1/2 hours. Then dust raisins and fruits with flour; stir into mix and form into 2 loaves. Place them on greased sheet. Bake in 350° oven for 45 to 60 minutes. Remove from oven; brush with melted butter and sprinkle generously with confectioners sugar while hot.
Cook noodles, then add to remaining ingredients already combined. Grease pan and cover top of Koogle with milk. Bake at 350° for 1 hour, uncovered. Serves 4.
You will need 1 new 8-inch plastic flower pot, a plastic flower, gummy worms and 1 new trowel (cheapie). Put foil in bottom of flower pot. Crush Oreo cookies. Cream and set aside oleo, cream cheese and powdered sugar. Mix milk and vanilla pudding; add Cool Whip. Stir together the cream cheese mixture and the pudding mixture. Layer the "dirt" (crushed cookies), pudding, dirt, pudding, etc. On the top layer, semi-conceal the gummy worms. Plant the flower. Serve with the trowel.
Bake at 350° in a 9 x 9 x 2-inch baking dish. Cover one hour, then uncover for 30 minutes.
Combine flour, baking powder, sugar and salt. Whip eggs in separate bowl and add milk and oil, then blend with dry ingredients. Pour 1/8 cup per pancake onto hot, lightly greased griddle. Reduce to medium heat and bake until bubbles appear, then flip and bake until other side is golden. Serve with warm maple syrup and butter. Ummm!
Cut meat into 3/4-inch cubes or strips and dredge in flour, seasoned with salt and pepper. Brown meat in hot shortening. Add onion, mushrooms and garlic. Mix the sour cream, sauces and green peppers. Pour over meat; cover and cook on high until steaming. Reduce heat to simmer. Serve over spaghetti, noodles or other pasta or rice.
Pour milk in blender. Add remaining ingredients individually into the blender while on medium speed until blended. Pour mixture into 2-quart microwave bowl and cook for 1 minute intervals, stirring with a whisk, until desired thickness is achieved. Mixture can be cooked on stove top over medium heat if stirred constantly. Serve over biscuits.
Cut cabbage and mix with salt, sugar, celery seed, mayonnaise and vinegar. (I like mine juicy.) Estimate the amount of mayonnaise and vinegar needed for the cabbage you have.
Heat oven to 350°. Grease 9-inch pie plate. Beat all ingredients one minute in blender on high or two minutes with hand beater, until smooth. Pour into plate. Bake until knife inserted in center comes out clean, approximately 50 to 55 minutes. Garnish with whipped cream.
Cream oleo with brown sugar. Stir in pecans. Press over pastry shell. Bake in a preheated 450° oven for 10 minutes. Mix remaining ingredients and bake at 450° for 10 minutes; then turn oven down to 350°. Bake until a knife inserted comes out clean.
Combine the dates, melted butter and boiling water; cool. Add the remaining ingredients. Pour into greased loaf pans and bake at 350° for 1 hour. Yields 3 small loaves.
Mix and brown together ground beef and onion. Add chili sauce, pumpkin, salt, pepper, pumpkin pie spice and tomato soup. Let mixture simmer for 1 hour. Serve on buns.
Cook sugar and milk until thick. Remove from heat and add peanut butter. Stir until well mixed and creamy. Spread on sheet cake.
Beat egg, shortening, butter, vanilla and 1/2 of cake mix. Stir in remaining cake mix. Preheat oven to 325°. Divide dough into four parts. Roll each on lightly floured board, very, very thin. Use 4-inch ring (or hamburger press) as a cookie cutter (or cut into pieces, 4 x 4-inch). Put on greased cookie sheet. Bake 6 to 8 minutes. Prick with a fork. Remove from sheet and let cool on paper grocery bags. Let cool.
Brown chicken livers in butter or margarine until barely done. Chop fine. Add ingredients. Mix until smooth.
Dissolve yeast in 2 tablespoons water. Pour into dry ingredients. Add buttermilk. Roll out and bake in 400° oven until brown.
Cream sugar and butter; add eggs and beat well. Then add buttermilk and vanilla. Mix the flour, salt, soda and baking powder; slowly add to other mixture and stir until dough is stiff enough to roll out. If it is too sticky, add a little more flour. Roll to at least 1/4-inch thickness; cut with a cookie cutter or glass and bake at 350° for 15 minutes.
Mix all ingredients (except gelatin) together well. Add gelatin. Cut in squares and serve with crackers.
Mix coconut, milk and sugar; shape into balls. Chill overnight. Melt chips and wax together and dip balls. Let dry. Keep chocolate hot while dipping.
Mix all together and pour into a Bundt pan that has been greased and dusted with 1/2 cup sugar. Cook at 325° for approximately 45 minutes.
Saute onion in butter. Add soup and cheez whiz. Boil broccoli a few minutes. Mix rice and broccoli together and mix with rest of the ingredients. Add salt and pepper to taste. Put in a 2 quart baking dish and bake at 350 degrees for 45 to 60 minutes.
Preheat oven to 325°. Cook broccoli 5 minutes in salt water; drain. Mix all ingredients together except crackers and margarine. Pour in greased 9 x 13-inch dish. Crumble cracker crumbs on top and dot with butter. Bake 30 to 40 minutes.
Coat beef with flour; shake off excess. Heat oil in nonstick pot over medium heat. Add beef; saute until browned, about 6 minutes. Add garlic. Saute, stirring for 1 minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth. Add enough water to just cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about 1 1/4 hours. Skim off any foam. Add carrots, potatoes and green beans. Cover partially; simmer for 15 minutes.
Mix Jell-O and Cool Whip together. Add cottage cheese and pineapple. Mix altogether in a large bowl. Top with walnuts. Enjoy.
Place ground beef and sausage in frying pan; fry it up and drain off all the grease! Add remaining ingredients. Place in crock-pot. Add the cheese. Stir occasionally. Dip with nacho chips or any of your favorite chips.
Mix well and roll into balls. Bake at 350° until golden brown. These can be frozen and used later. Serves a large crowd.
Microwave potatoes 6 minutes per potato. Cut thin, lengthwise strips from tops of potatoes. Scoop out centers from potatoes, leaving 1/4 inch thick shell. Reserve scooped out potatoes in medium bowl. Combine scooped out potatoes, cheese, milk, egg, butter, salt and pepper. Beat at medium speed until smooth. Spoon into potato shells. Microwave at High 5 to 6 minutes.
Brown beef, onion seasonings and 1/2 teaspoon salt. Preheat oven to 350°. Spray 10 x 10-inch dish. Spread meat mixture on bottom. Top with chili peppers and set aside. In mixing bowl combine flour, baking powder and 1/2 teaspoon salt with pastry blender. Cut in margarine. Add milk, eggs, beat until batter is smooth; pour over meat. Bake for 35 to 40 minutes. Sprinkle with cheese and bake until brown 3 to 5 minutes. Serve with tomato and lettuce. Serves 6.
Cream butter; add water, flour, salt and sugar. Mix well. Add pecans and vanilla. Shape into balls, about 1-inch in diameter. Bake at 350° for 12 to 20 minutes. While warm, roll in powdered sugar.
Melt chocolate chips and peanut butter over low heat. Stir to prevent sticking. Add peanuts and stir well until all peanuts are coated with chocolate. Drop by teaspoonfuls on waxed paper.
Using scissors, cut the shells of the shrimp down middle of back; remove shells and set aside. Clean and devein shrimp. Place cleaned shrimp in a bowl with salt, pepper and a bay leaf; drizzle with lemon juice. Set shrimp aside to marinate 1 hour. To make fish stock, place shrimp shells in a saucepan with water, a bay leaf, onion slice, salt, pepper, thyme and oregano. Cover and simmer 30 minutes; strain. Heat olive oil and butter in a skillet. Add chopped onion, garlic and parsley; cook until soft. Coat marinated shrimp with flour; add to skillet with vegetables and cook until lightly browned on both sides. Add wine and simmer until it is almost evaporated. Stir in tomato and 1/2 cup or more of the strained fish stock. Simmer 15 to 20 minutes or until the sauce is desired consistency. Makes 3 or 4 servings.
Do not beat or mix any of ingredients until all are together. Break egg into mixing bowl, then add other ingredients in order given. Beat on low speed until all are moistened and mixed, then beat on medium speed 3 to 4 minutes. Pour into greased cake pan or dish or bake as cupcakes. Bake in 350° oven about 30 minutes. Good with chocolate fudge frosting.
Crumble and lightly brown sausage. Drain off grease and blot between paper towels. Beat eggs. Add milk, salt and mustard. Add cubed bread and stir. Add cheese and sausage. Place in refrigerator in an 8 x 12-inch baking dish overnight or at least 6 hours. Bake 45 minutes at 350°.
Mix first 4 ingredients and mix well. Melt chocolate and add to other ingredients. Mix well and work fast. Drop by teaspoon onto foil or waxed paper. Let set. Put in tight container. Will keep for a long time.
Pour corn into casserole dish. Stir in eggs. Bake at approximately 250° to 300° for about an hour. Crush crackers and place on top of corn. Spoon melted butter evenly over crackers and bake until brown.
Preheat 3-inches of oil to 375° in a heavy saucepan or fryer. Place 1 1/2 cups water in medium saucepan and bring it to a boil. Drop in the okra and cook for 10 minutes. Drain it and place in food processor. Pulse until you have a paste.
Grind together Old English cheese, cream cheese, pecans and garlic. Form cheese into a roll. Sprinkle chili powder on waxed paper. Roll cheese roll in chili powder until well coated. Wrap coated cheese roll in foil. Chill and then slice.
Let cheese soften; add ingredients. Roll into a ball and roll in ground nuts. Serve with crackers.
Separate biscuits and press flat on cookie sheet. Brown ground beef and drain. Spoon out your favorite Pizza Quick sauce to cover the biscuit. Sprinkle desired toppings of beef, cheese and pepperoni. Bake in heated oven for 20 minutes.
Mix sugar, butter and milk in sauce pan and boil for 1 minute. Remove from heat and add remaining ingredients, mixing well. Drop by spoonfuls on waxed paper. Cool.
Cook bacon crisp. Crumble. Saute celery and onion in bacon drippings. Combine sugar, flour and seasoning. Stir into drippings. Add vinegar. Add to potato. Let stand covered for 1 hour. Uncover and bake at 350° for 20 minutes. Add bacon about 10 minutes before serving.
Beat together oleo, honey, eggs and vanilla at medium speed on electric mixer until well blended. Add combined remaining ingredients and mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake in 375° oven 9 to 10 minutes or until golden brown. Cool; store in covered container. Yields 3 dozen.
Blend together the sugar, pumpkin, oil and eggs. Sift together flour, salt, baking powder, cinnamon and baking soda, then add to the first ingredients. Stir in coconut and pecans. Bake in three 9-inch pans until done in a 350° oven.
Soften margarine and cream cheese. Add sugar, salt and vanilla. Beat until light and fluffy. Add eggs, 1 at a time. Beat well after each. Add flour. Do not overmix. Bake in tube pan for 1 hour at 300° until done.
Combine all ingredients and mix thoroughly. To serve, pour 1/3 c. mix into a cup of hot water.
Spread 1 cup nondairy topping on bottom of pie crust. Combine milk and pudding mix. Blend with whisk for 1 minute. Fold in 1 cup of nondairy topping. Spread over topping in crust. Spread remaining nondairy topping on top of chocolate mixture. Press down center of pie and spoon cherry mix in center. Chill 2 hours before serving.
Cut away the rind (if any), being careful not to remove fat. Then cut fat surface into diamond pattern and place ham, fat side up, on rack. Mix glaze ingredients until smooth and brush ham surface thoroughly (using about 1/3 mixture). Place uncovered in preheated 300° oven. Bake 3 hours, brushing lightly with glaze mixture every 30 minutes. During last 45 minutes of baking, place whole cloves in each diamond. Garnish top with pineapple slices with a maraschino cherry on pineapple. Dip pineapple in garnish. You can use red and green cherries at Christmas. Real pretty.
Melt butter in saucepan. Add orange juice concentrate and stir until blended. Mix bread crumbs, orange rind and salt in a shallow dish. Dip chicken in orange mixture and then roll in bread crumbs. Place on foil-lined 15 x 10-inch baking pan. Bake at 350° for one hour or until tender. (May use chicken breasts, also.)
Cook seasonings in margarine, stirring frequently until well cooked. Add Ro-Tel tomatoes. Cook 20 to 30 minutes more on low heat. Add soup and hot sauce and cook on low until it wants to stick to the pot. Add fish and cook just long enough for fish to lose its clear color. You want it cooked thoroughly but do not overcook. If you like it spicy, add more hot sauce. Serve over hot cooked rice.
Brown beef, onion, and peppers in butter. Add garlic, salt, pepper and meat tenderizer as it starts to cook. Cook until done. Drain, saving meat juices.
Preheat oven to 325°. Combine flour and sugar together. Add margarine, eggs and vanilla; stir well. Coat cookie sheet with cooking spray. Drop by teaspoonfuls onto cookie sheet; flatten with a fork. Cook until lightly browned around edge, approximately 10 minutes.
Cook ziti as per directions on box. Combine Ricotta, Mozzarella, Parmesan, egg, salt and pepper. Layer in casserole or 13 x 9-inch baking dish, starting with sauce, then ziti, filling, etc., ending with sauce on top. Bake at 350° for 45 minutes.
Day Before: Wash oxtail and dry. Brown in hot butter. Take out; add vegetables, garlic, pepper, salt, thyme and bay leaves. Saute over medium heat; stir until onions are golden. Add oxtail, beef broth and 2 cups water. Boil. Reduce heat and simmer over low heat until oxtail is tender. Remove from heat; stir in Burgundy. Cool. Refrigerate overnight.
In a small saucepan, melt butter. Stir in cracker crumbs. (Add a little sugar to the crumbs.) Pat firmly on bottom of an 11 x 7-inch baking dish and chill.
In a large bowl, beat butter until creamy. Gradually beat in sugar, beating well after each addition, until light and fluffy. Beat in eggs, one at a time. Beat in vanilla. Gradually and gently stir in flour, blending just until flour is thoroughly blended (do not overmix). Turn into well greased and floured fluted or tube pan. Bake at 300° in preheated oven for 1 1/2 hours. Cool in pan for 5 minutes. Turn out. Cool completely. Best if served 24 hours later.
Mix all ingredients together and store in tight container. Use 1/3 cup of mix into a cup of boiling water.
Mix undrained pineapple with pistachio pudding mix until well mixed. Then blend in whipped cream and marshmallows with large spoon until completely mixed together. Refrigerate 4 hours or until firm like sponge.