HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter 9 x 13-inch pan. Mix all of the ingredients together, except ice cream. Spread 3/4 on bottom of pan. Cut ice cream in thick slices to lay over crumbs. As it softens, blend squares together. Sprinkle rest of crumbs on top. Freeze.
Dissolve water and sugar together. Add remaining ingredients; simmer for 15 minutes. Do not boil. Strain. Serve.
Mix all ingredients together well. Serve in the center of a loaf of round white bread. The center of the bread should be cut out and torn in pieces, served on the sides of the bread.
Supplies: 1 large plastic flower pot, 1 dirt or garden shovel and 1 cluster artificial flowers.
Tear bread into small pieces and place in bottom of 9 x 13-inch dish. Brown and drain sausage. Beat together eggs, milk, mustard, salt and pepper. Stir in sausage and cheese. Pour over bread. Bake at 350° for 35 to 40 minutes. The cheese will rise to the top. May be prepared and refrigerated until ready to bake.
Mix first 5 ingredients well. Place in casserole dish. Sprinkle with cheese. Bake in 375° oven until cheese is melted.
Preheat oven to 350°. In large mixer bowl beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla extract; beat until creamy. Blend in flour and salt. Stir in 1 cup chocolate bits. Spread into ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes or until edges begin to brown. Immediately sprinkle milk chocolate bits over cookie layer. Let stand 5 minutes. Spread morsels evenly over top. Cool completely. Cut into 1 1/2 inch bars.
Grease and flour pans. Cream shortening, sugar and eggs until fluffy. Add everything, alternating with water and vanilla. Bake at 350°, 2 layers for 35 minutes or 9 x 13-inch for 40 to 45 minutes. Frost with White Mountain Frosting.
Wrap chestnuts in bacon and bake at 400° for 20 minutes or until bacon is cooked. Use toothpicks to secure bacon, spearing through bacon and water chestnut. Drain fat and mix ketchup and brown sugar. Pour mixture over chestnuts and bake for 20 minutes at 300°.
Cook meat in Dutch oven with water for about 1 hour. Add all of the ingredients and enough water until the desired consistency is reached. Cook for another 45 minutes to 1 hour, until potatoes are tender.
Cream butter and sugar. Add eggs and vanilla; stir until blended. Add peanut butter and flour. Mix well. Lightly grease a cookie sheet. Roll in small ball and press (crisscross) with a fork dipped in sugar. Bake at 350° approximately 10 to 12 minutes until golden brown.
Cream butter; gradually add sugar, beating until light and fluffy. Add 1 egg, 1 egg yolk, and vanilla, beating well. Combine flour, soda and salt; add to creamed mixture, mixing well. Chill 1 to 2 hours. Arrange pecan halves in groups of 5 on ungreased cookie sheets, resembling head and legs of turtles. Shape dough into 1 inch balls, and dip bottom edges into remaining egg white. Press gently onto pecans to resemble turtle bodies. Bake at 350° for 10 to 12 minutes; cool. Spread chocolate frosting on tops of cookies. Yields 2 1/2 dozen.
The amount of shrimp you need in this shrimp dish depends on whether served as appetizer or main dish. Shell and clean large shrimp, leaving on tail. Dip into melted butter; dip into bread crumbs. Bake for 10 minutes in a 400° oven on cookie sheet. Can be dressed with chopped garlic and parsley.
Saute onion in butter. Mix and simmer for 30 minutes. While cooking, stir with a wire whip or slotted metal spoon until well blended.
Put peaches and juice in bottom of 9 x 13-inch pan. sprinkle dry cake mix and nuts over peaches. Drizzle melted margarine on top. Bake 45 minutes at 350°. Cool and serve with whipped cream or ice cream.
Put cold water in large pot. Add salt and potatoes. Bring to boil and lower heat. Simmer until tender but not cracking or crumbling. Drain potatoes. Add margarine and parsley flakes and toss until evenly coated. Serve hot. Makes 4 servings.
Melt stick (cube) margarine* in baking dish in oven. Mix soup and rice mixture and put in dish. Layer chicken on top. Lightly salt and pepper and pour melted margarine over*. Bake at 300° for 2 hours.
Melt butter in wok or deep skillet. Saute red pepper for 2 minutes. Add cabbage and cook for 4 minutes longer, stirring frequently. Add seasonings and cream; heat for 1 minute. Serves nicely with corned beef brisket.
Drain pineapple and set aside in refrigerator to chill. Combine sour cream, honey and candied ginger. Chill. Spoon over chilled and drained pineapple chunks in individual serving dishes. Makes 4 to 6 servings. A nice dessert.
Bring stock to a slow boil. Mix water and cornstarch in a small bowl. Stir into stock and simmer for 2 minutes. Add pepper, sherry, onion and soy sauce mixture. Remove from heat and slowly add in egg whites. Let stand 1 minute, then serve. Makes 2 servings.
Mix ingredients well by kneading. Form into small balls. Place on cookie sheet. Bake at 350° for 20 minutes.
Grease and flour 4 loaf pans. Mix all dry ingredients together; mix all wet ingredients and combine with dry ingredients. Bake at 375° for 40-60 minutes (until cracking on top). Remove from pans while still hot. Pierce tops with fork and dribble with glaze.
Add sugar to well beaten eggs. Fold in flour. Add vanilla, dates and nuts, mixing thoroughly. Bake in loaf pan at 325° until firm on top. This freezes well.
Cut strips of steak and flour and brown in butter. Add seasoning, water and mushrooms and soup (all except sour cream). Cook gently until beef is tender, 45 minutes to 1 hour. Turn off heat and add sour cream. Serve on rice or noodles. Serves 8 to 10.
Saute onion in butter until transparent. Add in curry powder, stirring over low heat for a few minutes to blend flavors. Add tomatoes and chicken stock. Bring to a boil, then reduce heat and simmer about 15 to 20 minutes.
Combine chicken, gravy and mayonnaise and heat thoroughly. Boil carrots and potatoes in salted water until tender. Drain. Add peas, corn and chicken mixture and place in deep baking dish. Top with pie crust. Bake at 325° for 30 minutes.
Make pudding as directed using only 3 cups of milk. Fold in	Cool Whip. Layer a 9 x 13-inch dish with crackers. Make a layer of pudding mix; repeat. Top with crackers and frost with frosting. Refrigerate and chill until firm.
Combine egg, sugar and 1 tablespoon plus 1 teaspoon butter flavor Crisco in medium bowl. Stir in sour milk and baking soda. Add flour, cornmeal and salt. Stir just until dry ingredients are moistened. Cover. Let stand in cool place for 30 minutes. Pour remaining shortening on griddle or in large skillet. Heat on medium heat. Spoon tablespoonfuls of batter onto griddle. Brown on one side. Turn. Brown on other side. Serve with syrup, jam or honey. Makes 18 Johnny Cakes. Contains 115 calories, fat 4 g (32 cal or 28% of total calories), sat fat 1 g (8% of total calories), carb 19 g, protein 2 g, chol 15 mg and sodium 175 mg.
Saute onions, green pepper, celery and garlic in butter. Add shrimp and meats, about 5 minutes. Stir in tomatoes and cook 10 minutes. Stir in rice and seasonings and liquids. Bring to a boil, cover and simmer until rice is done, about 20 to 30 minutes.
In a saucepan, put carrots and onions with water and boil until carrots are tender (15 minutes). Add cubed potatoes and cook until potatoes are partially cooked. Make a white sauce with flour, butter and milk. When thick add cooked chicken. Drain carrots, onions and potatoes. Alternate vegetable mixture with white sauce/chicken mixture. Cover with rest of sauce. Sprinkle with bread crumbs. Bake at 350° for 1/2 hour.
In saucepan combine pudding mix, lemon gelatin and 2 cups water. Cook and stir until mixture boils, stir in lemon juice, chill until partially sets. Dissolve raspberry gelatin in one cup boiling water, cook and stir until dissolved, beat in cranberry sauce. Fold in nuts and celery. Chill until partially set. Prepare dessert topping according to package directions, add nutmeg. Fold into pudding mixture. Pour half the pudding into an 8 x 8 x 2-inch pan. Carefully pour cranberry layer over. Top with remaining pudding mixture.
In bottom of a saucepan, saute onions in butter and olive oil. Sprinkle flour over the onions and stir until coated. Add remaining ingredients and simmer for an hour. Sprinkle grated cheese on toast slices. Float a slice of toast on top of each bowl. Place bowls on a cookie sheet under a broiler until cheese bubbles. Serve immediately.
Use heavy pan. Combine sugar, butter, half and half, corn syrup and salt in large heavy saucepan. Bring to boil over low heat, stirring until syrup reaches 300°. Remove from heat; add vanilla. Pour into buttered 9 x 13-inch pan. Cool until firm. Spread chocolate on top of candy. Sprinkle with nuts and break into bite size pieces when chocolate hardens.
Cream sugar, shortening and eggs. Add buttermilk with soda and the vanilla. Add flour and salt; mix thoroughly. Stir in bananas. Add nuts. Pour into greased and floured bread pan and bake 1 hour (or until done) in 350° oven. This bread is very moist and freezes well.
Stir all ingredients together. Pour in baking dish. Bake at 375° for 1 hour.
Brown hamburg and onion. Add salt, pepper and desired seasonings. Add water. Peel potatoes and cube. Add potatoes and mixed vegetables. Cook until tender.
Hard-boil the amount of eggs you need. Crack and peel eggs, rinsing off all shell pieces. Cut eggs lengthwise and scoop the yellow middles out into a bowl. Mash yellows with a fork. Add mayonnaise, mustard and sweet salad cubes to taste (mixture should be slightly thick and creamy, not runny). Also add a little of the pickle juice for a little extra flavor (a few drops for regular batches and about 1 teaspoon for a large batch). Fill each egg white with filling. Top off each egg with a good sprinkle of paprika.
Mix first 6 ingredients by hand. Fold in Cool Whip. Refrigerate for about 2 hours. Add marshmallows if you like. Will keep 2 weeks or more in the refrigerator.
Grease and flour 13 x 9-inch cake pan or 12-cup fluted cake pan. In small bowl mix together nuts, raisins, marshmallows and chocolate pieces. In large bowl mix at low speed cake mix, eggs, mayonnaise and water until blended. Beat for 2 minutes at medium speed. Stir in nut mixture and pour into pan. Bake at 350° for 50 minutes or until done (toothpick inserted into middle of cake will come out clean). Cool in pan for 15 minutes. Fluted pan cake should be removed and cake cooled on wire rack.
Saute onions in butter. Saute mushrooms. Add potatoes, carrots, celery, cauliflower, caraway seed, salt, pepper and beef bouillon. Add water to cover. Add butter and flour. Stir with a wooden spoon. Cook slowly. Serve with fresh chives on top.
Mix all ingredients. Bake in 13 x 9 x 2-inch pan for 45 minutes.
Combine all ingredients; beat at "frosting speed" for 10 minutes (flavor if desired).
Mix first 5 ingredients in 9 x 9-inch square pan (ungreased). Mix milk, oil and vanilla into dry mixture with a fork. Mix together brown sugar and 1/4 cup cocoa and sprinkle on top. Pour hot water over top. Bake at 350° for 40 minutes. Cool 15 minutes. Serve topped with ice cream.
Put warm water in a large mixing bowl. Add yeast, sugar, salt, shortening and beaten egg and mix well. Add about 4 cups of flour and mix in with a large spoon. Gradually add the rest of the flour and mix by hand until mixture is neither sticky nor dry. Cover and allow to rise until double in size. Punch down and make into rolls approximately 1 1/2-inches in diameter; allow to rise again. Bake at 375° for 15 to 20 minutes. Best served warm.
Grind ham, cheese, onion, green pepper and pickles. Mix together. Spread open-face on potato buns. Put under broiler. When hot, put tops of rolls on and brown some more. Serve while hot.
Grease 13 x 9-inch pan. Spread ingredients in pan in listed order, except butter. Pour melted butter on top. Bake 60 minutes at 350°.
Combine first six ingredients and cook until filling comes to a boil. Add vanilla when filling is removed from fire. When cool, add NutraSweet and pour in cooked pie crust. Top with Cool Whip, whipped cream or meringue.
Cream together cream cheese, dressing and mayonnaise. Peel and slice cucumbers. Spread cheese mixture on the party rye. Top with cucumber slice. Sprinkle dill weed on top.
Cream sugar and shortening and add eggs, flavors and buttermilk. Sift together flour, soda and salt. Mix well. Then add German chocolate that has been softened in warm oven or in double boiler. Blend together well. Cook in 9-inch stem pan that has been well-greased and dusted with flour. Cook about 1 1/2 hours at 300°. Remove cake from pan while still hot and place under a tight fitting cake cover and leave until cold.
Place pineapple slices on a Pam-sprayed baking sheet. Freeze until firm. After frozen, top each slice with a scoop of sherbet and freeze again until firm. Beat egg whites and cream of tartar until foamy (using high speed on electric mixer). Gradually add sugar, 1 tablespoon at a time, and beat until stiff peaks form and sugar is dissolved (2 to 4 minutes). Fold in extract.
Combine first 4 ingredients in a small bowl. Stir well and set aside. Place chicken on grill over medium to hot coals. Cook 4 minutes on each side, basting frequently with mixture.
Mix all ingredients in a large bowl. Drop by spoonfuls on ungreased cookie sheet. Bake for 10 minutes at 350°.
Brown ground beef, onion, celery, and tomatoes. Add remaining ingredients and simmer 2 1/2 hours. Stir frequently. If sauce becomes too thick, add small amount of water. Serve over hot cooked spaghetti. Serves 6.
Brown meat and onions until tender. Add remaining ingredients. Simmer for 20 minutes.
Preheat oven to 325°. Place chicken and vegetables in small baking dish. Sprinkle with spices and bake for 1/2 hour.
Melt butter and brown sugar; then add milk and remaining ingredients. Cook until thick; cool. Fill baked pie shell and cover with meringue.
Wash and slit the eggplants into quarters without removing the stem. Deep-fry in medium-hot oil until brown in color. Drain on paper towels. Lightly roast the peanuts and sesame seeds. Grind peanuts, sesame seeds and red chilies to a smooth paste in a small coffee grinder. Slit green chilies and cut into one inch long pieces. Boil tamarind in 1 cup of water for 5 minutes and strain to get pulp.
Combine cottage cheese, crumbs, nut meats and seasonings. Add milk and mix well. Form into croquettes and dip into mixture of egg and 2 tablespoons milk, then dip into crumbs.
In a skillet, in hot oil, brown beef with garlic. Add onion and broccoli, cook until tender-crisp. Stir in soup, water and soy sauce. Cover; simmer 10 minutes or until vegetables are tender. Serve over noodles. Serves 4.
Cream butter and sugar until fluffy. Add egg, beating well. Beat in dry ingredients that have been sifted together alternately with the milk. Pour into 3 greased and floured 9-inch round pans and bake at 350° for 25 to 30 minutes. Remove from pans and cool completely. After you have stacked and spread the jam between layers, sift powdered sugar over top layer.
Fill bottom of crust with peaches. Cream butter and sugar. Add flour, egg and vanilla. Spread over peaches. Bake at 300 degrees for 1 hour.
Melt oleo and peanut butter together. Do not boil. Remove from heat. Stir in powdered sugar. Put in a 9 x 13-inch or larger pan. Cool and cut.
Combine cranberries, sugar, orange slices, pecan halves, orange juice and spices in 2 quart casserole. Bake uncovered at 375° for 30 minutes. Stir yams into cranberry mixture; bake until hot through, about 15 minutes. Makes 8 servings.
Mix all ingredients by hand. Pour into 9 x 13 pan. Bake at 350° for 35 minutes.
Combine cream cheese and salad dressing, mixing until well blended. Add remaining ingredients; mix well and chill. Serve with assorted vegetable dippers or potato chips. Makes 1 1/2 cups.
Mix everything together, except jello. When mixed well, fold in jello. Chill and serve.
Heat oven to 375°. Cream together butter and sugar until fluffy. Stir sifted dry ingredients in alternately with milk. Beat until smooth. Pour into loaf pan or casserole. Spoon fruit over batter; sprinkle with sugar. Pour fruit juice over top. Bake 45 to 50 minutes.
Mix together; spread on muffins. Broil until bubbly. Cut into fourths and serve.
Fill pie crust with softened ice cream. Cover with whipped cream. Place walnuts, pecans or other fruit or nuts that are suitable for your selection of ice cream in the whipped cream. Keep in freezer until ready to serve. This is an easy and popular summer dessert!
Brown hamburger and drain. Mix all ingredients well and pour in a greased casserole dish. Bake at 350° for 45 minutes. Serves 8.
Soak beans overnight in large kettle in water to cover (or cover with water, bring to a boil, simmer 2 minutes, remove from heat and let stand 1 hour). Add all other ingredients and more water if needed to cover beans about 1/2 inch. Partially cover and simmer slowly until beans are almost but not quite done.
Place hash brown potatoes in large, flat (about 9 x 12-inch) baking dish. Mix next 6 ingredients and pour on top of potatoes. Top with bread crumbs, mixed with 1/4 cup oleo. Bake at 350° for about 45 minutes.
Mix taco seasoning with sour cream; put on last. In spring-form pan, layer in order. Chill for few hours. Remove side of pan and serve with tortilla chips.
Cook lasagna noodles as directed; rinse, drain and set aside. Using a large skillet, brown onion and then brown ground beef. Stir in celery salt, sweet basil, garlic powder and pepper. Then add tomato sauce and simmer for 5 minutes.
Mix on low speed until crumbly. Press into buttered 15 x 10-inch jelly roll pan. Bake 15 minutes at 350°. Cool slightly. Frost.
Combine pumpkin, sugar, salt and spices. Blend. Add eggs and milk. Mix thoroughly. Pour into 9-inch pie shell. Bake at 450° for 10 minutes, then at 325° for 50 minutes.
In 9 x 11 inch cake pan, chop lettuce, green onions and bell pepper. Mix together and layer on bottom of pan. Spread layer of thawed peas on lettuce. Spread thin layer of mayonnaise onto peas. Top with shredded cheese and bacon bits. Cover and chill 1-2 hours before serving.
Cream margarine, sugar, vanilla and lemon extract until fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour, salt, cream of tartar and baking soda. Combine preserves and sour cream. Add this to dry ingredients alternately with creamed mixture, beating well after each addition. Stir in nuts. Pour into greased and floured loaf pans (5 small or 2 large pans). Bake at 350° for 50 to 55 minutes. Remove from pans; cool on wire racks.
Drain spinach and artichokes. Cut artichokes in half and place them in a flat baking dish. Saute onion in oleo. Add cream cheese and cook on medium heat until melted. Add spinach and mix well. Pour over the artichokes and top with bread crumbs. Bake 15 minutes at 350°. Casserole can be made ahead of time and refrigerated until ready to be cooked. If it is very cold, cook about 5 minutes longer until hot and bread crumbs are browned. We fine it almost as good as when the artichokes are eliminated and the canned spinach is just as good as frozen.
Put all ingredients in slow cooker; stir thoroughly. Cover and cook on low, 6 to 8 hours. Makes 4 servings.
Brown ground beef; drain well. Add salt, pork and beans, brown sugar, barbecue sauce and onion (as much as you like). Mix well; pour into a casserole dish sprayed with Pam. Cut the biscuits in half and place, cut edge down, all around and over the mixture. Top this with grated cheese (as much as you like). Place in preheated 350° oven for 30 minutes, or until biscuits are brown and cheese is melted.
Mix well bananas, sugar and Crisco. Add remainder of ingredients. Mix well. Pour into baking loaf pan. Bake at 350° for 1 hour.
Cook chicken until tender, debone chicken breasts. Roll and wrap with bacon. Mix sour cream and mushroom soup. Pour over chicken in baking dish. Bake at 350° for 1 hour and 15 minutes or until tender. Serve with rice.
Saute onion in margarine. Cream the cream cheese and milk. Dilute chicken bouillon cube in water. Put all ingredients together. Add chopped broccoli, lemon juice, salt and pepper. Cook for about 30 minutes.
Combine and put in buttered casserole. Sprinkle 1/2 cup of grated cheese and 1/2 cup French fried onion rings on top. Bake at 350° for 30 to 35 minutes.
Spray inside of slow cooker with cooking spray. Pour pie filling into cooker. Beat remaining ingredients with spoon until smooth. Spread batter over pie filling. Cover and cook on high for 1 1/2 to 2 hours or until toothpick inserted in center comes out clean.
Combine first 4 ingredients into a small Dutch oven. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Add bamboo shoots and peas. Continue cooking for 4 minutes.
Mix together sugar, flour, cocoa and salt. Add the rest of the ingredients and stir until just mixed. Pour into lightly greased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. While still warm, prepare icing.
Preheat oven to 350°. Grease three 5 3/4 x 3 1/4-inch metal mini loaf pans.
Boil fryers, bay leaves, celery and onion in salted and peppered water. When meat is done, skin and cut into small pieces. Reserve the broth.
Heat oven to 350°. In medium saucepan, heat margarine and brown sugar until margarine melts; stir until smooth. Lightly spoon flour into measuring cup; level off.
Beat eggs. Add sugar, syrup, flour, salt, vanilla, butter and nuts. Bake at 350° for 1 hour or until done.
Mix all ingredients together. Drop onto baking sheet from teaspoon. Bake for 12 minutes at 350°.
Place water and chocolate in small saucepan. Cook over low heat, stirring constantly, until melted. Remove from heat; stir in sugar and salt. Return to medium heat and cook for about 8 minutes or until thick, stirring constantly. Move from heat and stir in margarine and vanilla. Serve warm over ice cream.
Pare potatoes; slice thinly and cook in small amount of salted water until tender. Warm cream on low heat and add instant beef broth and 1 clove crushed garlic. Place layer of potatoes in buttered 9 x 13-inch casserole and cover with 1/2 of cream mixture. Repeat layers and top with cheese. Bake in 400° oven for 15 minutes or until cheese is golden. Serves 4 to 6.
Cook macaroni according to box directions. Add the shrimp, onion and pickles. Add celery seed, dill weed, salt and pepper to taste. Add enough mayonnaise to hold together; toss gently.
Combine oatmeal, buttermilk and egg whites and let stand for at least 1/2 hour or refrigerate up to 24 hours. Add remaining ingredients and stir the batter just until the dry ingredients are moistened. Bake on a hot, lightly oiled griddle. Makes 16 pancakes (4-inches each).
Saute vegetables and apples in butter. Stir in flour and cook. Add stock and simmer 10 minutes. Add squash and cook. Add seasonings. Add cider and cream; heat through. Remove from heat. Stir in cheeses. Garnish with croutons.
Mix first 5 ingredients in saucepan over low heat until butter is melted. Beat eggs with vanilla. Let hot mixture cool, then add beaten eggs. Mix well; pour into pie plate. Top with nuts. Bake at 375° for 45 minutes.
Bring milk to boiling point; remove from heat. Add the 2 tablespoons sugar, shortening, salt, egg and yeast. Stir and mix well; turn out on well floured board and knead lightly until smooth. Cover and let stand 10 minutes.
Mix all ingredients, except butter and chocolate. Melt butter; add to mixture. Mix and pack in 13 x 9 x 2-inch pan. Melt chocolate bars in double boiler. Pour over mixture. Refrigerate until chocolate hardens. Cut into bars.
Cut butter in 1/2-inch cubes. Place butter, shortening and flour in bowl. With your hands, rub together to pea size. Dissolve salt and sugar in water and add to flour mixture, one tablespoon at a time. Add up to 1 tablespoon more to gather into a ball, if necessary. Give final blending of fat and flour by kneading.
Brown hamburger meat Then add Beefy Onion soup mix and mustard. Mix well and continue to cook until meat is thoroughly done. Add jar of sauerkraut and mix well. Heat until sauerkraut is warm Open crescent rolls and break apart. Put filling in center of each crescent roll and seal sides. Place on cookie sheet and bake at 375 degrees for 11-15 minutes. Makes 10-12.