HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour and 1/3 cup sugar; cut in butter. Pat into bottom of 9 x 13-inch pan. Bake at 400° for 15 minutes. Cool. Mix together eggs, 3/4 cup sugar, lemon juice, flour and baking powder. Pour over cooled crust. Bake at 400° for 15 to 20 minutes. Cool. Sprinkle with powdered sugar and cut into squares.
Cream butter and cream cheese. Add powdered sugar. Mix with pudding mix and milk; fold in Cool Whip. Crush Oreos until they look like "dirt". Leave creme centers in. Layer cookies, then cream mixture, cookies, cream mixture and end with cookies on top.
Mix egg, milk, then biscuit mix. Add onion, half of the cheese and parsley. Put in an 8-inch round greased pan. Sprinkle leftover cheese and butter over top. Bake at 400° for 20 minutes. Serves 4 to 6.
Dissolve gelatin in 1 cup boiling water. Place berries in small casserole dish and add gelatin. Place in refrigerator until set. Mix cream cheese and sour cream. Blend in just enough powdered sugar until slightly sweet. Spread over set gelatin/berries. Sprinkle pecans over top.
Cook broccoli and rice; set aside. Saute onion and celery in the 1/2 stick butter; cook a few minutes on a low fire. Add cream of chicken soup, milk and Cheez Whiz. Cook a few minutes until all blended. Mix all together with broccoli and rice in casserole pan. Cook at 350° until bubbly.
Mix ingredients all together and chill overnight. Spread with Chicken in a Biskit crackers.
Bake at 350° for 1 hour. Remember to sift flour 3 or 4 times before mixing.
Combine Jell-O, hot water and cold water or pineapple juice. Chill until partly thickened, then fold in crushed pineapple and cranberry sauce.
Stir together butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic and salt. Pour half mixture into a large casserole dish. Layer half the shrimp and half the lemon slices in the dish, then form a second layer with the remaining shrimp and lemon slices; pour remaining sauce into the dish. Bake, uncovered, at 400° for 20 minutes or until the shrimp are pink, stirring twice. Pour off the sauce into individual dishes. Serve this dish with a crusty bread for dipping.
Whisk flour and sugar together. Add all other ingredients and mix well. Pour into frozen or very cold pie shell. Bake about 40 minutes at 375° until lightly browned and firm. So good and so easy!
Cook until cranberries are soft. Strain and add sugar; cook 5 minutes. Add juice of oranges and lemon. If hot drink is desired, add 1 quart water and heat. If cold drink is desired, add 1 quart ginger ale. Pour over ice.
In medium bowl, blend soup mix, sour cream, cheese and pimento. Cover and chill for 2 hours. Serve with chips or cut up raw vegetables.
Mix first 3 ingredients. Pour over chicken. Marinate for 24 hours. Do not drain. Bake in a 325° oven for 1 1/2 hours or until chicken is done, spooning glaze over chicken once or twice while baking. Serve with rice and your favorite veggie.
Sift together flour, sugar, baking powder, soda and salt. Add shortening, 1/3 cup buttermilk and bananas. Mix with electric mixer for 2 minutes at medium speed. Add remaining 1/3 cup buttermilk and eggs. Beat 2 more minutes. Fold in nuts.
Cook noodles and broccoli as directed on the packages. Drain. Melt margarine; stir in flour and seasonings. Add milk slowly; cook, stirring constantly, until thickened. Remove from heat; add cheese and stir until melted. Dice broccoli stems and leaves; keep flowerets whole. Place noodles, broccoli stems and turkey in an 8 x 8 x 2-inch baking dish. Pour cheese sauce over ingredients in baking dish. Arrange broccoli flowerets on top, pressing them into sauce. Bake, uncovered, at 350° for about 25 minutes or until bubbly. Makes 6 servings (1 cup size).
Mix beef, crumbs, onion, garlic and egg. Shape into small meat balls. Brown in shortening; pour off excess grease. Add remaining ingredients except rice. Cook over low heat for 20 minutes or until meat is done, stirring occasionally. Serve over rice. Makes 5 to 6 servings.
Fix jello with one cup hot water. Add juice of pineapple with water to make 3/4 cup cool liquid to make jello. Add cream cheese to hot mixture, then cool liquid with other ingredients. Refrigerate.
Blend ingredients with an egg beater. This dressing can be used on a mixture of chopped apple and celery with raisins and nuts usually English walnuts.
Preheat oven to 350°. Grease 9 x 13-inch pan. Stir together mix, eggs and butter until well blended (mixture will be stiff). Stir in marshmallows and nuts. Spread in pan. Bake 25 to 30 minutes. Let cool, then cut into squares.
At 12:00 Noon, boil sugar and 2 cups of water for 5 minutes. Add Crisco and let cool. Add salt, eggs, yeast dissolved in 1/2 cup of warm water. Mix with mixer. Add flour and cover with cloth. Let rise, about 7 hours.
Begin frying bacon; add enough cooking oil to make 1/8 inch deep in skillet. Add chopped onions. Cok 2 to 3 minutes. Add green beans, salt, pepper and garlic powder to taste. Turn with spatula every 2 to 3 minutes. Fry until tender or still slightly crunchy.
Mix together. Drop by spoonful on ungreased cookie sheet. Bake at 450° for 8 to 10 minutes.
Combine sour cream, eggs, sugar, cinnamon and salt in a bowl. Mix well. Add dates and pecans. Pour into pie shell. Bake in preheated 375° oven for 40 to 45 minutes or until filling is set and golden.
Mix pineapple with pudding and add marshmallows, nuts and 1/4 of whipped topping. Put remaining topping on top and chill 2 hours.
Cream sugar and eggs together. Mix other ingredients with sugar and eggs. Bake in oblong pan. Sprinkle with brown sugar and nuts.
Combine all ingredients until well blended. Prepare ahead of time to improve flavor. Chill and use as spread on crackers of choice.
Preheat oven to 325°. Rub pork with liquid smoke and 1 1/2 tablespoons of salt. Wrap with foil. Place in roasting pan and bake 5 hours. After baking, shred pork. Sprinkle with remaining salt. Serves 12.
Saute onions and bell pepper until tender. Brown hamburger meat, salt and pepper to taste. Combine vegetables and hamburger meat. Add rice, tomatoes and spices. Pour into 1 1/2-quart casserole dish. Place 3 strips of bacon on top. Bake at 375° for 30 minutes or until bacon is crisp. Makes 4 to 6 servings.
Quarter the pears; core and pare, slice lengthwise 1/4-inch thick. Heat 1 tablespoon of butter, stirring often. Saute onions until golden brown. Remove and reserve.
Mix all together well and pour in 9-inch pie shell. Bake at 350° for 1/2 hour.
Mix beef, egg and onion. Shape into patties and brown over high heat, drain off any fat. Pour in bouillon and simmer uncovered until desired doneness. Serves 4.
Preheat oven to 325°. Lightly butter a 9-inch spring-form pan. In a large mixing bowl, combine cheeses; beat until light and fluffy. Add sugar; blend well. Add eggs, one at a time, beating well after each addition. Add cornstarch, lemon juice, vanilla and butter; blend until smooth. Blend in sour cream. Pour batter into prepared pan. Bake for 1 hour and 10 minutes or until center is set. Turn oven off. Let cheesecake stand in oven with door closed, for 2 hours. Cool completely. Chill 6 hours. Spoon blueberry pie filling on top.
Boil eggs; peel and slice lengthwise. Add sweet pickle relish, Thousand Island dressing and salt and pepper to taste. Sprinkle tops with parsley flakes or paprika.
Cut elephant into small bite size pieces. (This takes about 2 months.) Add enough water to make a brown gravy. Cook over a kerosene fire for about 4 months at 465°. This serves 3,845. If more are expected, add the hares only if necessary because most people don't like to find hares in their stew!
Season the pork chops with the salt, pepper and season salt. Brown chops, then add the soup, spooning on top of chops. Add the water, cover and simmer 15 minutes. Peel the potatoes and slice on top of chops and soup. Season with salt and pepper. Sprinkle with chopped parsley. Cover and simmer 45 minutes or until potatoes are done.
Mix well. Drop by spoonfuls into heated Mazola oil and fry on both sides until slightly golden. Drain on paper towels and serve warm or at room temperature.
Combine the first 4 ingredients; shape into balls. Wrap and chill 2 hours. Roll in circles. Cut in wedges. Combine remaining ingredients. Sprinkle over; roll. Bake in ungreased pan at 350° for 12 minutes.
Melt caramels with butter in double boiler. Add pecans and drop on greased cookie sheet and cool. Melt Hershey bars and paraffin in double boiler. Dip caramel in chocolate and put on greased cookie sheet.
Heat wok with oil (or skillet). Stir in remaining ingredients. Fry until tofu starts to turn brown. Serve with toast or rice. Yields 3 cups.
Mix all liquids. Slice oranges and limes and add to liquid. Add cherries. Stir well, then add sherbet.
Soften the cream cheese by setting out ahead of time or take out of foil and put in microwave for 1 minute. Mix all ingredients together. Store in the refrigerator.
Trim chicken breasts of skin and fat. Place in large bowl. Pour Italian dressing over top and mix with hands. Squeeze limes into dressing. Cover and marinate for 6 to 8 hours. Grill chicken breasts on outside grill, sprinkling with paprika for color. When done, cut chicken in strips 1/4-inch wide crossways. Warm tortillas and refried beans. Place chicken strips in tortilla; doctor with beans, cheese, lettuce, onion, tomato and/or hot sauce. Roll up and eat with hands. Watch out for loose ends. Feeds 12 people.
Mix dry ingredients together. Add honey, oil and vanilla and mix well. Spread on cookie sheet and bake at 375° for 10 minutes. Cool and eat. Great snack for kids!
Arrange 6 slices of bread in bottom of a 9 x 13-inch dish. Place cheese, broccoli and ham in layers and top with remaining bread slices. Combine milk, eggs, onion, salt and mustard; blend well. Pour over layers. Cover and refrigerate overnight. Allow to return to room temperature before baking. Preheat oven to 325° and bake 55 minutes. Sprinkle with cheese and bake 5 minutes more. Let stand 10 minutes before serving.
Combine salmon with liquid and dry ingredients. Put in greased 9 x 5-inch loaf pan and bake at 350° for 35 to 40 minutes.
Mix peanut butter with butter and sugar until smooth. Form balls and refrigerate (or freeze). Melt chocolate and paraffin. Using toothpick, dip cold Buckeyes in chocolate until 2/3 covered. Let dry on waxed paper.
Saute onion in butter in a large Dutch oven until tender. Add meat and brown on both sides. Combine seasonings and diluted consomme. Pour over meat. Cover and simmer 2 1/2 hours. Remove bay leaf. Yields 6 to 8 servings.
Preheat oven to 375°. Mix flour and sugar. Add beaten eggs, pineapple and juice. Melt butter and add bread. When coated with butter and slightly browned, add to the pineapple mixture. Place in greased quart casserole dish and bake at 375° for 30 minutes.
Boil hen until tender. Boil eggs. Take 1 cup of chicken broth out of pot and let cool until you can mix dumplings. Do not use any shortening or milk, just the broth of the chicken. Roll out dumplings (made with enough flour to reach right consistency) and cut small. Put eggs, onions and dumplings in pot with deboned chicken and broth. Cook about 10 or 15 minutes slowly.
Combine sour cream, mayonnaise and seasonings. Stir in the rest of ingredients. Cover and refrigerate to blend flavors. Serve with crisp veggies or crackers. Or serve in scooped out black bread and use pieces scooped out for dipping.
In medium bowl, beat together softened cream cheese and the whipping cream. Spread mixture over bottom of the cooled pie shell; chill. Reserve half of the raspberries. In a large mixing bowl, mash the remaining raspberries. Stir in sugar; let stand about 1 hour. Sieve berry mixture. In a saucepan, combine pineapple juice and cornstarch; stir in sieved berry mixture. Cook and stir over medium heat until berry mixture is thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat; let cool. Spread three-fourths of the thickened berry mixture over cream cheese layer in pie shell. Arrange 1 1/2 cups of the reserved whole berries over top of pie. Spoon the remaining cooked berry mixture over whole berries. Chill about 2 hours or until set. Garnish with whipped cream and reserved fresh raspberries. Makes 8 servings.
Cook onion and ground beef until meat loses pink color. Add next 8 ingredients (whirl tomatoes in blend). Cook over low heat about 3 hours. Layer in large casserole 1/2 the noodles, cottage cheese, additional Parmesan cheese and Mozzarella cheese. Cover with sauce. Repeat layers. Bake for 1/2 hour at 350°.
Mix the cream cheese and sugar together, should have creamy texture. Mix pineapple, strawberries, bananas, Cool Whip and nuts together. Mix all the ingredients gently and then freeze.
Crush cookies in food processor or blender and set aside. Mix margarine and sugar. Add cream cheese, pudding mix, milk and Cool Whip and blend well. Cover bottom of new, plastic, 7-inch flower pot with foil. Place a layer of pudding on foil. On this layer place the gummy worms if desired. Add another layer of pudding and the top layer is the crushed cookies. Put small bouquet of plastic flowers in middle of dirt pudding. Keep refrigerated.
Boil squash and onions 5 minutes in salted water. Drain. Combine soup and sour cream. Stir in carrots. Fold this into squash and onions. Combine stuffing mix and butter. Spread half of the stuffing mixture in bottom of 12 x 8 x 2-inch baking dish. Spoon vegetable mixture on top and sprinkle remaining stuffing over vegetables. Bake at 350° until heated (30 to 40 minutes). Makes 6 servings.
Prepare chocolate pudding according to directions on package. Add chocolate cake mix. Stir. Pour into greased 9 x 13-inch pan. Top with chocolate bits and nuts. Bake at 375° for 25 minutes.
Rinse chicken; pat dry and place in large, shallow bowl. Combine honey, Worcestershire, ginger, paprika, orange juice and oil, whisking well. Brush over chicken and marinate, refrigerated, for at least 1 hour, turning once or twice.
Place flour in a large resealable plastic bag. Add steaks, a few at at time, and shake until completely coated. In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a slow cooker. Add the onion and 2 cups water. Cover and cook on low for eight hours or until meat is tender. In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles. Yields 6 servings.
Preheat oven to 425°. Arrange potatoes, zucchini and carrots evenly in bottom of a 12 x 8-inch rectangular baking dish. Combine undiluted soup, wine, scallions and parsley; mix until blended. Pour half of soup mixture over vegetables, spreading evenly with a rubber spatula. Arrange fish in a single layer over all; sprinkle with lemon juice. Pour remaining soup mixture over fish. Sprinkle cheese on top. Bake about 25 minutes, or until fish is just opaque throughout. To serve, use a wide spatula to remove from fish.
Beat eggs; add sugar, melted margarine, cornstarch, vanilla, pecans and chips. Bake in unbaked pie shell for 40 to 45 minutes at 350°. Serve with ice cream or Cool Whip.
Mix egg whites, cinnamon and sugar until well blended. Set aside 1/4 cup for frosting. Add finely ground almonds. Roll out mixture on sugar-flour dusted board to 1/8-inch thick. Cut with star cutter, frost with egg mixture stiffened with additional confectioners sugar. Decorate with sprinkles. Bake at 300° for 20 minutes.
Divide the butter into 3 parts. Beat the egg yolks and lemon juice together. Add 1 piece of butter; cook in a double boiler, stirring constantly, until the mixture begins to thicken. Remove from stove. Add a second piece of butter; stir rapidly, then add the remaining butter and continue to stir until the mixture is completely blended. Add the salt, cayenne and boiling water; return to double boiler and stir until the sauce thickens.
Put brisket in baking dish. Sprinkle with seasoned salts and liquid smoke. Refrigerate overnight. When ready to bake, sprinkle with salt, pepper and Worcestershire sauce. Cover baking dish with foil. Bake at 275° for 5 hours. Uncover and pour barbecue sauce over meat. Cook, uncovered, for another hour. If gravy is desired, remove meat and add flour and water to drippings in baking dish. This is very good served cold or for sandwiches.
Bring water to a boil and pour over jars filled with small cucumbers that are heated. Seal and place in some place they may ferment and run over but will be alright. I never tighten lids after fermenting.
Mix cheeses together and add milk and egg. Put a small amount of spaghetti sauce with hamburger in it over the bottom of a large pan. Stuff the shells with tablespoon of cheese; mix and place in pan, folded side down. Place all the shells in the pan and cover with the rest of the spaghetti and meat mixed together. Cover with foil and bake at 350° for about 30 minutes until cheese is melted.
Grease a heavy iron skillet. Combine all ingredients and cook over low heat, stirring often, for 10 minutes or until vegetables are hot.
Mix pineapple and pudding mix together. Add marshmallows and Cool Whip. Beat until fluffy. Put in container and set in refrigerator. Do not stir anymore. You can use 1/2 cup chopped nuts.
Soften ice cream. Melt chocolate chips in large pan. Add peanut butter; melt with chips. Add Rice Krispies. Stir well. Mix in marshmallows. Add to ice cream. Put in a spring-form pan. Freeze overnight. Break away sides. Spread Cool Whip over it and garnish with nuts, chocolate chips or your own toppers.
Cut up chicken. Wash and season with salt and pepper. Heat 1 cup of oil in heavy skillet and fry chicken until brown. Remove chicken and put aside. Pour remaining oil into large, heavy pot for making roux. After roux is made, lower heat and add all chopped ingredients, except green onions, garlic and parsley. Cover and simmer until onions are clear, stirring occasionally. Add sliced andouille and chicken to roux mixture. Cover and let simmer about 1/2 hour. Stir often during this process. Keep heat low through this point. Add water, garlic, parsley and green onions. You may increase heat until mixture begins to boil. Now lower heat to simmer; cover and cook 1 1/2 hours to 2 hours or until chicken is tender. This has a lot of liquid and is served over rice, over which 1/4 teaspoon file has been sprinkled. Makes enough rice for 6 people.
Dice up bacon and onion and brown in skillet; pour off excess grease. Cook tomatoes and little bit of sugar; salt and pepper. Cook spaghetti until done. Drain. Add everything to the tomatoes and cook on medium heat until it is done, about 45 minutes.
Saute onions and garlic in oil in a medium frying pan. Add all other ingredients when onions and garlic are lightly browned. Take off burner and mix with minced clams. Put in individual clam shells or in a pie dish and bake at 375°.
Place sauerkraut in Dutch oven pan. Place ribs on top. Salt and pepper. Pour water down the side so you won't disturb salt and pepper on ribs. Cover and bake for 1 hour at 350°. Very good with mashed taters.
Trim excess fat from chops. Lightly grease heavy skillet with fat from one chop. Brown chops on both sides. Season each side with 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove chops; drain fat from skillet. Add tomatoes to skillet; break up with fork. Mix in water, 1 teaspoon salt, the basil and 1/8 teaspoon pepper. Layer potatoes in tomato mixture. Arrange onions over potatoes. Top with chops. Cover tightly. Simmer 45 minutes or until potatoes are tender and chops are done. Makes 6 servings.
Mix all ingredients. Refrigerate for several hours or overnight to allow flavors to mingle. Serve with bite-sized chunks of raw veggies.
Place in bowl in this order: lettuce, cauliflower, onion, Miracle Whip, Parmesan cheese, sugar and then the Bac*Os. Cover tightly and store in refrigerator overnight or for several hours.
Pour rice into 2-quart dish. Slice onion and place over rice. Place seasoned chicken over onions. Mix soup and water and pour over chicken. Cover and bake at 350° for 1 hour. Uncover for last 5 minutes to brown chicken.
Beat softened cream cheese, sour cream and margarine until well blended. Add hot potatoes, beating until smooth. Season to taste. Put in a 2-quart casserole. Bake at 325° for 30 minutes, covered. This can be fixed early and heated at serving time.
Lightly cook the onions in butter. Add the potatoes and the water. Cook until tender. Season with salt and pepper. Melt the cheese in the milk in the top of a double boiler. Add the cheese mixture to the potato-onion-water mixture. Add the cooked shrimp; heat. This soup can be re-warmed nicely.
Pick chicken off the bones and then add the ingredients to it. Simmer for a few minutes. Serve over chow mein noodles.
Slice eggplant and place in a tray style pan. Spray pan with olive oil spray. Bake at 350° for 10 minutes. Turn. Bake for 10 more minutes.
Split muffins. Melt butter and cheese. Stir in seasonings. Add crabmeat which has been drained and picked. Spread on muffins. Cut each half into eighths. Put under broiler until cheese melts or bubbles.
Mix together three small boxes instant pudding and five cups cold milk. Fold in 1/2 tub Cool Whip and sour cream. Layer vanilla wafers, bananas and pudding mixture. Spread remaining Cool Whip over top. Seal and refrigerate.
Add rainbow shells to 6 cups boiling water. Cook 5 to 7 minutes or until tender. Drain and rinse. Add 6 ounces mushroom salad. Pour 12 ounce bottle of Italian dressing over cooked shells. Toss together. Add other vegetables, cheese and pepperoni as desired.
Cream butter and sugar; add eggs. Stir in milk. Sift dry ingredients together and add to mixture. Add nuts, cherries and dates, also the mixed fruits. Chill at least one hour. Drop by teaspoons about 2-inches apart on lightly greased baking sheet. Bake about 8 minutes at 400°. Makes 6 to 8 dozen cookies.
Sprinkle drained, cooked sausage in casserole dish; put layer of bread cubes, next layer of meat and then Cheddar cheese. Beat eggs; add milk and other ingredients. Pour this mixture over the layer. Cover and place refrigerator overnight. Remove and allow to stand until room temperature. Bake at 350° for 40 minutes.
Grind the first 5 ingredients together. Mix thoroughly with hands after sprinkling with the vinegar and a pinch of salt. Shape into apples or rolls. Sprinkle lightly with paprika; let stand 2 hours before refrigerating. Refrigerate. Cut into slices; serve with crackers.
Blend the 2/3 cup oil and cocoa. Add the additional oil and eggs, then the sugar, flour, baking soda, vanilla and cold water. You will think it is a big mistake, but keep blending until you have a smooth batter. Pour into a non-greased 9 x 13 baking pan. Sprinkle the nuts and morsels on top. Bake at 350° for about 30 minutes. Cool and cut. Enjoy!
Put all ingredients in bowl in order, using lettuce and greens to fill at least half the bowl. Save a few of the peas to scatter on top as a garnish for color. Generally, this salad should be made one day ahead and covered with plastic wrap to allow the flavors to blend. When serving, be certain to dig to the bottom of the bowl with each spoonful.
Mix well the butter, flour, sugar and soda. Beat in eggs; add vanilla. Stir in chocolate chips and pecans. Bake in well-greased 9 x 13 x 2-inch pan at 350° for 25 to 30 minutes. Cool; cut into squares. Yields 24.
Cook carrots for 8 minutes; drain. Place in 1-quart baking dish. Stir in raisins, butter, honey, lemon juice and ginger. Bake at 375° for 35 minutes.
In small saucepan, stir together all ingredients except pork. Cook, stirring, over medium heat, until thickened. Set aside.
Saute the onion in the butter in a medium saucepan over medium-low heat; do not brown onion. Stir in all remaining ingredients. Bring to boiling; lower heat and simmer for 20 minutes, stirring occasionally. Refrigerate the cooled barbecue sauce in tightly covered containers for up to 2 weeks.
Bake cake mix according to directions, except substitute milk for water. Boil together the sugar and pineapple while cake is baking. After cake is done, punch hole in cake and pour pineapple mixture over. Let it set a while.