HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sour cream, mayonnaise, Roquefort, lemon juice and chicken bouillon together. Add all spices to the cream mixture, then add to the sour cream mixture. Mix as little as possible.
Mix all ingredients together. Pour into a greased tube pan. Cook at 300° for 1 hour.
Sift together flour, baking powder, salt, cinnamon, cloves and nutmeg. Cream together shortening and sugar. Add egg and molasses. Blend in dry ingredients. Mix well. Roll out on floured board to 1/16 inch thick. Cut with pastry wheel in diagonal lines 2 inches apart, crossing each other to make diamond shapes. Bake at 400° for 5 to 7 minutes.
Cook broccoli and drain. In another bowl, beat eggs with the rest of the ingredients except peas and crackers. Butter a 2-quart casserole dish. Add a thin layer of broccoli and peas, then a thin layer of sauce. Keep doing this until finished. Top with cracker crumbs. Cook at 350° until done.
If fresh, boil until tender or if canned heat until hot. Put potatoes in mixer; add butter, milk, sugar, eggs, and vanilla. You may add cinnamon and cloves if desired. Mix well and put in uncooked pie shell. Bake in oven at 375° until brown and set good.
Bake potatoes until done; peel and chop into large chunks. Melt butter in large pan. Over low heat, slowly stir in cheese and sour cream until melted and well combined. Add potatoes, green onions, salt and pepper. Simmer for approximately 10 minutes. Remove from heat and refrigerate overnight. On day of serving, heat soup until hot. Pour into soup mugs and sprinkle bacon bits or crisply fried bacon (crumbled) on top.
Combine beans and taco seasoning. Layer ingredients as listed in a 12 x 8 x 2-inch dish. Serve with chips.
With small sharp knife or vegetable peeler, remove peel (no white) from 2 lemons; cut in thin strips. Set aside. (You should have about 2 tablespoons.) Squeeze juice from lemons to equal 2 cups lemon juice; set aside.
Preheat oven to 500°. Melt butter or margarine in 15 x 10-inch jellyroll pan. Combine flour, cheese and chili powder. Cut in shortening until resembles coarse meal. Stir in milk until moistened. Turn dough out on lightly floured surface. Roll into 12 x 10-inch rectangle; cut into 1 x 5-inch strips. Dip each strip in butter; bake 9 to 10 minutes.
Mix together the pretzel crumbs, melted margarine and 3 tablespoons of sugar and press into a 9 x 13-inch pan. Bake at 400° for just 8 minutes. Let cool.
Tie pork loins together at 1 1/2-inch intervals with fat sides out. Balance roast on spit and secure with holding forks. Insert meat thermometer. Season with salt and pepper. Arrange medium coals at rear of fire box. Knock off ash. Place foil drip pan in front of coals and under roast. Attach spit; turn on motor and lower hood. Roast at 170°.
Coat a 9-inch pie pan with nonstick cooking spray. Crush the crackers into fine crumbs. Mix with the sugar, butter-flavored sprinkles and egg white until the crumbs are moist. This crust will not be as moist as one made with melted butter or margarine. Press onto bottom and up sides of prepared pie pan. Makes 1 (9-inch) pie shell or 10 servings.
In 3 qt. saucepan combine beef, the 4 cups water, onion, garlic and salt. Cover simmer 1 1/2 hours; add hominy, undrained tomatoes with chilies and cumin. Cover and simmer 30 minutes more. Blend the 1/2 c. cold water into flour, add to beef mixture; cook and stir till thickened and bubbly. Serve in bowls; top with shredded cabbage and green onions, if desired. Makes 6 - 8 servings.
Cook beef until lightly browned; drain. Combine all ingredients in electric slow cooker. Cover and cook on low setting 10 to 12 hours or on high setting 5 to 6 hours. Yield: 10 servings.
Boil ingredients and put in dish and cool completely. Top with 8 ounces sour cream, shredded lettuce and shredded cheese. Bake until heated.
Mix, leaving out jam. If dough is hard to handle, chill about an hour. Divide dough into 12 equal parts. Place on well-greased cookie sheets. Shape into rectangles 8-inches long and 1-inch wide. With wooded spoon, make a furrow down center of each piece of dough. Spread jam in furrow. Bake 10 minutes. Cool 2 minutes on baking sheets. Cut into slices. When cool, frost.
Mix 1 cup warm water, yeast and 1/4 cup sugar. Let stand for 10 minutes. Add the remaining ingredients and enough flour to make dough easy to handle. Knead 10 minutes, let rise 1/2 hour. Punch down, raise another 1/2 hour. Punch down and put in 3 loaf pans. Raise again. Bake at 350° for 25 minutes.
Cook until sugar is melted and nutmeats begin to pop. Keep cooking a while longer. Pour on buttered platter. When cold, break into pieces.
Crust: Sift together flour, salt and sugar. Cut in Crisco and drip in melted chocolate. Sprinkle with cold water. Bake at 400° for 10 to 12 minutes.
Boil egg noodles until tender; fry onion and garlic (chopped) in 2 tablespoons fat until tender. Add ground meat and hot sausage; cook until well done. To this add noodles, whole kernel corn, tomatoes, peas, salt and chili powder. Put in 1 large oblong dish or 2 large baking dishes. Bake 30 minutes at 350°. Sprinkle with Parmesan cheese when done.
In large skillet saute onion in melted butter until tender. Then add soup and can of water. Add thawed broccoli and salt. Adjust seasonings to taste. Add Minute rice and mix all together. Pour into 9 x 12-inch casserole dish. Sprinkle top with grated cheese. Bake at 325° for 30 minutes. Serves 8.
Mix all ingredients together in casserole, cover and bake for 30 minutes at 350°. Serves 4.
Combine jello with 1 cup boiling water. Drain pineapple; add cold water to juice to make 1 cup and add to jello. Chill until partially set. Soften cheese and whip together with mayonnaise. Add to jello and stir well. Add other ingredients and chill until firm.
Mix cooked and drained spinach together in bowl with all ingredients. Shape into small balls. Place on baking sheet; bake at 350° for 10 to 12 minutes. Place toothpicks in each one and serve.
Mix and pour in electric (or hand crank) ice cream freezer and run until it stops. Can add 9 bananas, 1 cup chopped nuts or 3 (10-ounce) packages frozen strawberries. Makes 6 quarts.
Thoroughly mix and store in airtight container. Sprinkle over vegetables and meats. Contains less than 1 calorie per teaspoon.
Mix together first ingredients and pour into crust. Bake for 1 hour at 350°.
Put onion slices in pan. Place chicken on top of onion. Sprinkle with salt and pepper. Combine remaining ingredients and pour over chicken. Simmer, covered, basting with the sauce. Add water if it becomes too thick. Cook 45 minutes to 1 hour at 350°.
Brown meat; drain off fat. Add undrained kidney beans, tomatoes and the remaining ingredients. Cover; simmer for 1 hour. Stir occasionally to prevent burning.
Chop up onions, green pepper, garlic and celery, quantity as desired. Mix French's spaghetti mix according to directions on package. Add ground beef, onions, green pepper, garlic and celery, which have been browned on top of stove. Be sure and drain excess grease before adding to spaghetti mix. Let the sauce simmer for a while. At this point you can add a few drops of Worcestershire sauce and a little sugar to taste, if desired.
Saute onion in oil until tender. Remove from heat and add chicken, chili sauce, sour cream and salt.
Brown sausage, break up into small pieces as it browns. Remove from pan when cooked. Put oil in pan. Add onion and garlic powder. Saute 5 minutes. Add bell pepper and saute 3 minutes. Put sausage back into pan and add chicken broth. Simmer 5 minutes. Add sausage mixture to hot cooked pasta, along with parsley, Parmesan, salt and pepper. Serves 4.
Preheat oven to 350°. In 13 x 9-inch pan, melt butter in preheated oven for 5 to 7 minutes. Meanwhile, in 9-inch pie pan, combine cracker crumbs, Parmesan cheese, basil, oregano, salt and garlic powder. Dip fish fillets in butter and then in crumb mixture. Arrange fish fillets in baking pan. Bake near center of oven for 25 to 30 minutes, until fish is tender and flakes with fork. Serve immediately. Yields 4 servings.
Cook squash and onion with sugar until tender; drain and mash. Beat in egg. Add butter; top with cheese. Bake until it sets.
Mix sugar and flour together. Cook everything, except coconut and vanilla, until thick. Remove from heat. Add coconut and vanilla. This is very good on plain yellow or pineapple layers.
Mix shortening, sugar, eggs and vanilla. Mix well. Sift dry ingredients. Add to first mixture. Add oatmeal. Form into rolls and chill thoroughly, then slice off and bake in oven at 350° for about 10 minutes.
*To make sour milk, add 1 tablespoon of vinegar to 1 cup milk and let stand 10 minutes.
Scald the milk with the salt. In a mixing bowl, beat eggs with 8 tablespoons of sugar and vanilla until light and foamy. Add scalded milk to egg mixture, stirring constantly. Set aside.
Dissolve gelatin in cold water; set aside. Add pineapple to sugar; bring to boiling point. Add gelatin; stir until gelatin dissolves. Add lemon and cherry juices to mixture. Cool. Mash cream cheese; add chopped cherries to cheese. Put cream cheese mixture in the gelatin mixture, a little at a time. Add red food coloring. Chill until slightly thick. Add whipped cream. Put in mold overnight. Makes 1 quart.
Use leftover chicken, pork, beef, lunchmeat (Treet or Spam) or 1 pound ground beef. If using ground beef, brown with onions and pour off excess fat. If using other meat, cook onion in butter until tender, but not brown. Stir in ketchup, water, brown sugar, vinegar, mustard and Worcestershire sauce. Add meat and simmer, uncovered, 15 minutes. Serve on toasted buns.
Bake cake according to directions. Let cool completely. Beat cream cheese until smooth. Add 1 1/2 cups milk to pudding mix with cream cheese; beat until thick. Spread over cake. Spread pineapple over cake next, then spread on Cool Whip and sprinkle with coconut.
Mix together first 3 ingredients and pat into a 10 x 13-inch pan. Mix remaining ingredients and beat for 3 to 5 minutes. Spread in pan. Bake at 350° for 40 minutes. Sprinkle with powdered sugar.
Mix well and pour into a baking dish. Bake at 350° for 30 minutes. Remove from oven and sprinkle with grated cheese. Put back into oven and let stay long enough for cheese to melt.
Trim a thin slice from both ends of orange; cut fruit in half, lengthwise with a shallow "v" shaped cut, remove white center core. Cut into chunks and place in blender with 1/4 cup orange juice. Cover and whirl on highest speed until pureed. Add enough additional juice to yield 1 1/4 cup In large bowl, sift together flour, baking powder, soda and salt. Thoroughly combine orange puree with sugar, eggs, and melted margarine. Add all at once to dry ingredients, stirring until well blended. Stir in nuts. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour or until loaf tests done. Cool in pan for 10 minutes before turning out on wire rack. Can also be made into muffins.
Spread bread evenly in bottom of well greased baking dish, 8 x 11-inch. Sprinkle cheese evenly over top. Arrange sausage on top. Beat eggs well; add 2 1/4 cups of milk. Pour over bread mixture. Mix together mustard and soup; add remaining 1/2 cup of milk. Mix well; pour on top of casserole. Cover tightly with foil; refrigerate overnight. Place in cold oven; set oven to 300°. Bake abut 1 1/2 hours or until puffy and brown.
Choose small potatoes and boil them in their skins. Peel while hot. Toss well in melted butter and season with salt and parsley.
Preheat oven to 375°. Unroll both cans of crescent rolls onto a foil-lined cookie sheet. Press seams of dough together to form a large rectangle. Set aside. Brown ground beef and onions in skillet: drain well. Stir barbecue sauce into ground beef to moisten and spoon mixture down center of crescent rolls. Top with your choice of cheese. Fold crescent rolls over meat mixture sealing top and ends. Bake for 15-20 minutes until golden.
Cream butter and sugar. Add eggs one at a time and beat well after each. Add melted chocolate. Sift flour and add alternately with buttermilk. Add vanilla; beat well. Bake in a well-greased and floured tube pan for 1 hour at 350°.
Mix thoroughly. Pour into lightly buttered baking pan and bake approximately 30 minutes at 350°. It will be firm.
Cut chicken into small pieces and layer into casserole dish. Mix soup and sour cream together, pour over chicken. Crumble Ritz crackers on top until casserole is covered. Melt one stick of butter or margarine, pour over crackers. Bake at 350` for 30 minutes or until golden brown.
In a 13 1/2 x 9-inch dish, cube 4 slices of bread on bottom of dish. Mix chicken, onion, green pepper and celery with mayonnaise. Spread over bread cubes. Put the remaining bread (crusts removed) on top of thicken mixture. Mix eggs, milk and broth and pour over. Refrigerate overnight.
Beat eggs; mix all ingredients together. Pour into a greased 9 x 13 pan. Refrigerate overnight. Bake at 350° for about 45 minutes.
Dissolve gelatin in boiling water. Add sherbet. Chill until partially set. Fold in fruit and marshmallows. Pour into mold.
Cream together sugar and margarine until smooth. Add beaten egg yolks and mix well. Combine 2 cups flour and baking powder and add to creamed mixture. Add lemon extract. Coat pecans, pineapple and cherries with 2 cups flour and add to creamed mixture. Fold in beaten egg whites. Cover and let stand overnight. The next day, put mixture into a greased tube pan and bake at 250° for 2 1/2 hours, or until cake tests done. Yields 6 pounds.
Beat egg whites until stiff and set aside. Mix egg yolks, Mazola oil, sugar, grated zucchini and vanilla. Then add flour, baking soda, baking powder, salt and cinnamon. Add chopped nuts, then fold in beaten egg whites. Bake in two regular loaf pans, greased and floured, 1 hour at 325°. Cool on rack.
Saute onion in butter until golden brown. Add rice. Stir until golden brown. Add mushrooms and broth. Bake in oven at 350° until broth has evaporated, about 30 minutes.
Cook pork in small amount of oil in skillet, stirring frequently, for 15 minutes. Mix gravy mix, water, honey, soy sauce, vinegar, ginger and garlic salt together. Pour over pork; cover and cook 20 minutes. Add carrots and cook 10 minutes more. Add onion and pepper and cook 5 to 10 minutes more. Serve over rice.
Preheat oven to 450°. Combine eggs, sugar, corn syrup, butter, bourbon, flour, vanilla and chopped pecans. Stir well. Sprinkle chocolate chips over pie shell. Pour filling over chips and arrange pecan halves on top. Bake for 10 minutes at 450°. Reduce heat to 350° and bake for 35 minutes longer or until set. Serve with lightly sweetened whipped cream, if desired.
Bake cake per directions in 3 layer pans. While still warm, pierce with fork and pour 1/2 cup Kahlua over layers. Prepare chocolate mousse mix with milk per directions. Layer in glass bowl: chocolate cake, chocolate mousse, candy bars and Cool Whip (do this 3 times). Chill approximately 4 hours (or until mousse sets). Top with chocolate curls (Hershey bar peeled with peeler).
Wash and skin chicken breasts; count two halves per person. Between waxed paper, pound chicken thin and dust with garlic salt. Place a slice of ham (optional) on top of chicken, on top of this, place an oblong slice of cheese. Roll up and pin with toothpicks. Dip in beaten egg and roll in corn flake crumbs. Refrigerate for at least an hour. (These can be frozen for several days and thawed before cooking.) Heat cooking oil until it sizzles when a drop of water is dropped in. Brown chicken breasts quickly (3 minutes or less). Place browned chicken breasts in casserole dish; place in 350° oven and cook for about 40 minutes. Serve immediately.
Remove chocolate caramels from package and save for another use. Unwrap remaining caramels and place in 2-quart casserole. Microwave on High for 1 to 1 1/4 minutes. Stir well. Add milk to caramels and microwave on High for 1 to 2 minutes, stirring every 30 seconds. Stir mixture until smooth; add pecans, mixing well. Drop by teaspoonful onto buttered waxed paper. Cool, cover and chill. Combine chocolate chips and shortening in 4 cup glass measure. Microwave 3 to 4 minutes. Dip caramel centers into chocolate and return to waxed paper. Chill and store in refrigerator.
Mix 1 stick margarine with crumbs. Pat lightly in 13 x 9 x 2-inch buttered pan. Mix eggs, rest of margarine, confectioners sugar and 1 teaspoon vanilla in mixer for 10 to 15 minutes. Spread mixture over crumb crust. Cover with sliced bananas. Spoon pineapple over bananas. Mix 1 teaspoon vanilla with Cool Whip and spread over pineapple. Top with chopped nuts and cherries. Refrigerate.
Cut meat into 1/4-inch slices. Marinate with olive oil, salt, pepper, cumin, chili pepper and garlic for at least 1 hour. Heat French fries according to package instructions. Brown meat quickly in frying pan. Add tomatoes and onion; simmer until onion is tender. Toss in French fries just before serving. Serve over hot cooked rice.
Combine all ingredients. Make small balls and place on cookie sheet. Flatten with fork or bottom of a glass and sprinkle with confectioners sugar. Bake at 400° until golden brown, 10 to 12 minutes.
Blend all ingredients and pour into pie shell. Sprinkle top with cinnamon. Bake at 375° for 50 to 55 minutes. Cool and refrigerate at least one hour before cutting.
Combine ingredients and place in a lightly greased baking dish. Bake at 325° until bubbly.
Melt margarine in large pot. Stir in flour. Slowly add broth and milk; stir to keep from lumping. Cook until thick. Add salt, pepper, onion powder, chicken, mushrooms and vegetables. Cook until heated. Place mixture in a 9 x 13-inch baking dish and top with rectangles of crescent rolls. Bake at 350° until rolls are brown.
Combine batter, oil, sugar, eggs and vanilla in mixer. Combine in separate bowl the flour and all dry ingredients. Add dry ingredients, alternating with sour milk. Fold in zucchini and chocolate chips. Flour and grease sheet cake pan or tube pan. Bake at 425° for 25 minutes or until toothpick comes out clean.
Heat the first 3 ingredients in pan until thick and clear. Add the jello. Pour over strawberries in prebaked shell. Chill.
Crush cookies; set aside. Mix remaining ingredients. Start with cookie crumbs on bottom. Layer with pudding. Put cookie layer on top.
Boil chicken in seasoned water until tender; cool and cube. Remove broth. Add enough water to make 1 1/2 pints liquid. Saute onions and peppers in oil or oleo. Cook vermicelli in broth; drain. Add cheese; stir until cheese melts. Add the regular tomatoes, the Ro-Tel tomatoes, Worcestershire sauce and sugar. Drain peas and mushrooms. Combine all ingredients. Bake in large casserole dish at 350° for 30 to 45 minutes.
Heat juice and thicken with sugar, flour and beaten eggs. Mix with macaroni; let set overnight. Next day, fold in fruit, marshmallows and Cool Whip.
Cream sugar and Crisco; then drop in 1 egg at a time. When all eggs are in, beat 10 minutes. Beat in dry ingredients, which have been sifted together alternating with milk, ending with dry ingredients. Fold in coconut. Bake in a large tube pan (greased and floured) at 300° for 1 hour and 25 minutes. Start in a cold oven. Freezes well.
Wash fresh shrimp. Put all ingredients in pot. Bring to boil. Add shrimp. Cook until shrimp turns pink. Do not overcook. Drain. Peel and eat.
Mix flour, shortening, water and salt for crust. Roll out half of it for bottom crust and place in pizza pan. Mix berries, sugar and cornstarch. Place in pan on bottom crust. Roll out remainder of crust and place on top. Seal crust by pressing a fork all around the edge. Baste top crust with a little milk. Bake in 425° oven for approximately 30 minutes or until golden brown. Cut into squares when cool.
Beat eggs; add remaining ingredient except fruit all at once. Cover bottom of Pyrex baking dish with drained fruit; sprinkle with sugar (white or brown). Drop batter or pour evenly over fruit. Bake at 350° for 45 minutes. Serve warm.
Combine all ingredients and mix well. Bake in three 8-inch pans at 350° for 30 minutes.
Mix turkey, bread crumbs and garlic together. Make into balls. Bake on cookie sheet until brown at 375°. Place balls into pan with hot Ragu. Serve over pasta or alone.
Brown ground round and chopped onion. Drain off grease. Combine all ingredients and boil (simmer) for about 15 minutes.
Mix sugar, cornstarch, Jell-O and water. Bring to a boil and let boil 3 minutes. Let cool and add 1 pint strawberries that have been washed and cut up. Pour into crust that has been cooked, and let sit in refrigerator until set.
Combine cream cheese, sour cream and seasoning mix. Spread on a plate. Top with a layer each of tomatoes, black olives, green onion and shredded Cheddar cheese. Serve with taco chips or Tostitos.
Mix all ingredients and place in baking dish. Bake at 350° for 20 to 30 minutes. Put onion rings on top and brown.
Thaw spinach and squeeze dry. Saute onions in some oil; do not brown. Combine with drained spinach and dill weed. Whip eggs; add cheese and salt. Combine all except 1/2 cup Parmesan cheese, adding spinach and onions last. Place in thawed pie shells that you have rubbed a little oil over; do not prick. Sprinkle with remaining Parmesan cheese. Place on middle rack of oven. Bake at 350° for 40 to 50 minutes or until firm. The pie does not puff up. You can use half Wesson oil and half olive oil. More oil and dill weed can be added if desired for taste.
Cream sugar and Crisco. Add eggs, one at a time. Add flour and buttermilk alternately. Mix well. Bake at 350° for 1 1/2 hours.
Omit baking soda and salt if you use self-rising flour. Boil the raisins and water for 5 minutes. Cream together the egg, sugar and butter. Mix all together and then mix the raisins, water and creamed ingredients. Mix in the sifted dry ingredients. Put batter in 4 well-greased soup cans or 2 (1 pound) coffee cans. Bake at 325° for 1 hour.
Mix sour cream, coconut and sugar in bowl and let stand in refrigerator overnight. Bake cake mix in 2 layer pans as directed. Let cool and cut layers in half so that you have 4 layers. Put one layer on cake plate, cut side up, and drizzle with topping. Continue each layer with topping. The longer it sits, the better it gets!
Open cherry pie filling and fill each pie shell. Add a small amount of Cool Whip on top of each shell and serve.
Bring fruit, cinnamon and water to boil. Reduce heat and simmer for 25 minutes. Remove fruit and puree. Add sugar to water. Boil and dissolve. Add lemon juice. Remove from heat. Stir in pureed fruit and chill (either in one bowl or individual servings). Serve with whipped cream and/or nuts (optional).
Heat pineapple in a medium or large pan until just bubbly. Remove from heat and stir in jello. Cool for 30 minutes. Stir in buttermilk and Cool Whip. Mix well. Refrigerate 6 hours or overnight. (May also add chopped nuts.)
Mix cake mix, nuts, margarine and 1/3 cup evaporated milk in a bowl. Press 1/2 this mixture into a 9 x 13-inch pan. Bake in a 350° oven for about 6 minutes. While this mixture bakes, melt caramels and 1/3 cup evaporated milk over low heat. After bottom layer has baked 6 minutes, remove from oven, sprinkle with chips and spread caramels over it. Crumble remaining cake mixture over the top; bake for another 15 to 20 minutes. You can cool in refrigerator for 1/2 hour to let caramel harden before cutting.
Stir crackers and peanuts together in large baking dish. In heavy saucepan over medium heat, mix butter, sugar, and corn syrup. Heat to boiling, stirring occasionally. Boil 5 minutes. Pour over cracker mixture. Bake at 250° for 1 hour, stirring every 15 minutes. Cool on wax paper. Store in tightly covered container.
Let the first 3 ingredients set. Beat the remaining ingredients together and add to the mixture after it is set. Sprinkle with chopped pecans.
Sift dry ingredients together. Add shortening, 1/3 cup buttermilk and mashed bananas. Beat 2 minutes on medium speed. Add 1/3 cup buttermilk and eggs. Fold in nuts. Bake at 350° for 30 to 35 minutes.
Break bacon into small pieces. Mix corn meal, soda and salt. Add milk, eggs and bacon drippings. Mix well, then add creamed corn, grated cheese, bacon, onion, garlic and peppers. Bake in hot, greased iron skillet at 325° for about 1 hour or until firm and brown.