HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chips in microwave-safe bowl for 2 minutes. Stir in walnuts and chow mein noodles. Place by heaping teaspoonful onto wax paper. Let cool to harden.
Combine flour, salt, eggs and milk, making a thick batter. Fry in bacon drippings in a heavy skillet (do not use nonstick or coated skillets; cast-iron skillets work best). When browned on one side and beginning to set up, carefully cut in quarters and turn over batter to brown on the other side. When brown and completely set, begin cutting into small pieces, using two knives. Continue to fry until pieces are somewhat crunchy or are completely done. Serve immediately with slices of Velveeta cheese which you break into small pieces and put on top of the Dork and Under. Serve hot tomatoes over this. May also be served with cooked, crumbled bacon on top. (My kids like it best this way.)
Mix morsels and peanut butter over hot water. Stir in nuts, then noodles. Drop by teaspoon on wax paper. No baking!
About 25 minutes before dinner, start heating oven to 400°. Meanwhile, combine chuck, bread crumbs and soup, stirring until just blended. Spoon meat mixture into 12 muffin cups. Lightly press to shape. Top half of meat loaves with stuffed olives; press cheese cubes into top of rest. Bake for 15 minutes or until done.
Brown meat and onion. Mix ingredients together and pour into 8 x 8-inch pan. Crush additional chips on top. Bake at 350° for 30 to 45 minutes.
Unroll dough on lightly floured surface; press seams together to form a 12 x 14-inch rectangle. Sprinkle and gently press dill weed onto top of cream cheese. Place cream cheese, dill weed side down, in center of dough; bring up sides of dough snugly around cream cheese, pinching to seal. Place, seam side down, on a lightly greased baking sheet. Brush with egg yolk. Bake at 350° for 20 to 25 minutes. Serve warm with crackers.
In a heavy saucepan, combine flour, sugar, cocoa and 1/2 cup milk until well blended with no lumps. Put pan on stove on high and add rest of milk and vanilla. Let boil, stirring constantly, until mixture becomes a gravy texture, then add butter. Pour over biscuits fresh out of the oven. For best results, use immediately.
Mix 2 tablespoons flour with sugar. Put 2 tablespoons flour in pie crust (unbaked). Add berries. Spoon flour mixed with sugar over berries. Put other pie crust on top of berries. Put pats of butter over top crust. Bake at 350° for 45 minutes. Let set about 2 hours before serving.
Mix all together. Roll on floured board, about 1 inch thick, and cut. Bake at 400° for 12 minutes.
Cut steak into serving pieces; dredge in flour. Brown in hot fat and place in large casserole. Season. Combine remaining ingredients in skillet drippings. Bring to a boil for several minutes; pour over steak. Place on lower rack of oven at 325° for 1 1/2 to 2 hours, or until steak is tender.
Combine sugar, cornstarch and water in saucepan. Cook until clear. Add strawberry jello powder. Put strawberries in pie shell and pour sauce over.
Dissolve yeast in warm water. Combine dry ingredients. Cut in shortening. Add yeast and buttermilk; knead well. Roll out and cut with biscuit cutter. Place in baking pan; let rise for 30 minutes. Bake at 400° for 20 minutes. Any remaining dough can be refrigerated for up to 2 weeks.
Combine the cream cheese and butter; beat until smooth. Add sugar and beat until fluffy. Add vanilla. Refrigerate to cool before frosting the cake.
Saute onion in butter until golden. Spoon into pie crust. Sprinkle onion with cheese. Combine milk and eggs. Add salt, pepper and thyme. Pour into crust. Crumble 2 pieces of bacon and sprinkle over pie. Bake at 350° for 20 to 25 minutes or until knife comes out clean. Garnish with remaining bacon pieces.
Mix all ingredients. Store in a tightly sealed container. To serve: Put 2 heaping teaspoonfuls of tea mixture in a cup of boiling water and enjoy a cup of cheer.
Mix all ingredients together. Place in crock-pot which has been lightly greased. Cut thin slices of cheese and lay on top. Cook for 3 to 4 hours on low.
Melt butter. When butter is golden brown, add brown sugar and heat. Stir in water, cornstarch, sugar, salt and milk. Cook over low heat, stirring constantly, until thick and bubbly. Cool. Pour into cooled baked pie shell.
Mix all ingredients together and pour in lightly greased (1 quart size) baking dish. Bake in 350° oven for 1/2 hour. Serves about 4 to 5.
Have butter soft. Add sugar and cream together well. Add flour and eggs, beating well. Stir in buttermilk, vanilla and nutmegs. Pour into unbaked pie shell. Bake for 45 to 50 minutes at 350°. Place on wire rack to cool completely before serving.
Mix crumbs with 1 stick melted margarine; press into bottom of 13 x 9 x 2-inch dish. Beat eggs, other 2 sticks margarine and powdered sugar together in mixer for 15 minutes or until light and fluffy. Spread egg mixture over crumb layer. Slice bananas over this; spread the drained pineapple over bananas. Spread Cool Whip over top; sprinkle with cherries and nuts. Store in refrigerator.
Combine flour, sugar and salt in large bowl; cut in 3/4 cup butter thoroughly. Blend until mixture resembles very fine crumbs. Press mixture evenly into a greased 13 x 9-inch pan. (Use a piece of plastic wrap to press crumb mixture firmly in pan.) Bake at 350° for 17 to 20 minutes or until lightly browned.
Combine mayonnaise, lemon juice, curry powder and cream of chicken soup and set aside. Cook and drain broccoli. Place in buttered 13 x 9-inch baking dish sprayed with Pam. On top of this, spread chicken and add soup mixture. Top with bread crumbs and shredded cheese. Bake at 350° for 25 to 30 minutes. Turkey may also be used instead of chicken.
Line 10 1/2 x 15 1/2 inch jelly roll pan with wax paper. Microwave white chocolate 1 to 2 minutes and stir until smooth. Add peanut butter and stir until smooth again. Spread in prepared pan. Melt chocolate chips. Pour over first mixture and swirl with a knife. Refrigerate. When firm, break into pieces.
Soften butter; combine all ingredients. Stir. Pour into 9 x 13-inch pan (helps if sprayed with Pam). Bake 35 minutes at 350°. Top with Swiss cheese. Bake 10 minutes more. Serves 10 to 12.
Place Nilla wafers in bottom of cake pan. Mix Cool Whip and pudding together. Pour half of Cool Whip and pudding mixture over wafers. Layer wafers and remainder of pudding mixture. Microwave frosting to soften. Pour frosting over last layer of wafers. Refrigerate.
Beat pudding and milk until thick. Fold in Cool Whip. Line 9 x 13-inch pan with graham crackers (uncrushed). Cover with pudding mixture. Repeat layers as many as desired, ending with crackers. Frost with favorite chocolate frosting. Refrigerate overnight.
Saute onions and garlic in olive oil. Add minced clams and clam juice in can. Add parsley, oregano, basil, wine and simmer 10 to 15 minutes. Make 2 servings of linguine or spaghetti. Cook as directed on the package. Do not overcook. Drain and serve with clam sauce. Sprinkle Romano or Parmesan cheese. Serves 2.
Gently squeeze the spinach, discarding excess water. Place in a nonaluminum saucepan and cook over a low heat, stirring constantly for about 5 minutes until it's tender, but still bright green. Add cream, salt and nutmeg and simmer for 5 minutes until the cream has bubbled and reduced slightly.
Brown ground beef in oil. Add rest of ingredients. Bake in moderate 350° oven for 1 to 3 hours, depending on consistency.
Mix together and bake for 45 minutes to 1 hour in 9 x 13-inch pan.
Cook noodles until tender. Beat eggs. Add milk, 1 teaspoon Parmesan cheese and salt. Mix with noodles.
In heavy boiler, add sugar, milk and margarine. Boil for 10 minutes. Remove from heat and add the Kisses and marshmallow cream. Beat until smooth, then add pecans. Drop by teaspoons on wax paper. This is a great recipe to share with friends at Christmas. It makes a big batch and keeps well.
Split chicken breast in half; skin and debone. Cut into 1 1/2-inch cubes. Put cornstarch in paper bag or plastic baggie. Add chicken pieces and toss lightly to coat. Heat oil in electric frying pan. Add chicken and garlic. Stir-fry at 375° until chicken is lightly brown. Add soy sauce, vinegar, sugar and water to skillet. Cover and cook 3 minutes at 250° or until chicken is cooked through. Uncover skillet; add green onions and cayenne pepper. Heat 2 minutes longer and enjoy.
Combine the first 3 ingredients; set aside. Place milk in heavy saucepan; cook over medium heat, stirring constantly, until almost boiling. Remove from heat and gradually stir in sugar mixture. Beat eggs and egg white until frothy. Gradually stir 1/4 of hot mixture into eggs. Add to remaining hot mixture, stirring constantly. Stir in rice, raisins and vanilla. Pour into a 1 1/2-quart baking dish coated with cooking spray. Place baking dish in a 13 x 9 x 2-inch baking dish. Add water to pan to depth of 1 inch. Bake at 325° for 30 minutes. Stir custard gently and bake 10 minutes. Stir custard and sprinkle with nutmeg. Bake 10 to 15 minutes or until a knife inserted halfway between center and edge of dish comes out clean. Remove baking dish from water; cool. Cover and chill 3 to 4 hours. Yields 9 servings (153 calories, 16% from fat per 1/2-cup serving).
In a saucepan, melt butter and saute onion and mushrooms until tender. Do not overcook. Place barley in large casserole. Add the above cooked ingredients; saute about 2 minutes. Pour in bouillon; stir. Cover casserole; place in oven at 350° for 1 hour and 15 minutes (or until liquid is absorbed and barley is al dente). Prepare for exclamations of approval when served!
Cream the shortening and oleo together. Add sugar and eggs. Mix together and sift the flour, cocoa and baking powder. Put the dry ingredients alternately with buttermilk and almond extract. Bake in a 350° oven using the cake test in 1 hour and 10 minutes. Use a 10-inch tube pan.
Melt butter in oblong Pyrex dish. Pour melted butter over stuffing mix; stir until well saturated. Press half of stuffing mix in bottom of the Pyrex dish. Mix all other ingredients together and pour in Pyrex. Add the other half of stuffing mix on top of ingredients. Bake at 350° for 45 minutes to 1 hour.
Lightly grease a casserole dish or 9 x 12-inch pan. Prepare corn bread as directed. Brown meat, onions and bell peppers. Add chili seasoning and tomatoes. Pour 1/2 of the corn bread batter in pan, add meat mixture and sprinkle with cheese. Add remaining corn bread batter. Bake at 350° for 30 minutes.
Cut bacon in small pieces. Saute in large pot. Add beans and all other ingredients. Mix well. Pour into casserole dish. Bake in 350° oven for 1 hour, until thickened. Serves 10.
Bring sugar, water and food coloring to a boil. Cook until sugar is dissolved. Place rhubarb in a 12 x 15-inch pan (pan should be about half full). Pour syrup over rhubarb.
Slice onion into 1/2-inch slices. Skin, salt and pepper. Marinate in buttermilk, about 1 hour. Pour 1 to 1 1/2 cups flour into a small paper bag. Drop onion slices into bag and shake until well coated. Drop into hot vegetable oil and fry until golden brown.
Make sauce first. Brown ground beef in oil with onion, salt, garlic salt, basil, tomato paste, water, sugar, cinnamon, salt, pepper and oregano. If possible, add 2 small Italian sausages. Remove casings and put meat with ground beef. Simmer at least 2 hours or until sauce is thick.
Split and clean seeds from chilies. Cut cheese in small squares and roll in chilies. Hold together with toothpicks. Beat egg whites until stiff. Fold in yolks and 6 tablespoons flour. Dip rellenos in flour and then in batter. Brown in hot oil (remove toothpicks). Heat salsa for topping.
Slice hard-cooked eggs in half lengthwise. Remove yolks. Mash yolks with fork and combine with dry ingredients first, then add wet ingredients second. Blend well and add additional mayonnaise, if mixture not creamy enough texture. Fill egg whites with mixture and top with chives.
Mix thawed juices well. Chill. Chill soda, then combine at serving time. Mixture is yellow colored. Decorate as you wish. Any leftover may be frozen and used as a floating mold the next time you serve this.
Blend butter, peanut butter and sugars. Add eggs. Gradually add in flour and baking soda. Drop tablespoon size dollop on greased cookie sheet. Flatten with fork. Bake at 350° for 10 minutes.
Break lettuce into bite size pieces. Add chopped egg whites and chopped onions, including onion tops. In a small bowl, mash egg yolks. Add vinegar and Tabasco sauce. Pour over lettuce and mix until each piece is coated. Heat bacon drippings and pour over lettuce. Crumble bacon over all and mix well. Serve at once. Serves 4.
Cream shortening, sugar and vanilla on medium speed for 10 minutes. Add eggs and mix on medium speed for 5 minutes. Mix cocoa and hot water. Combine flour, salt and soda. Add dry ingredients alternately with buttermilk and cocoa to creamed mixture on low speed. Scrape sides of bowl. Continue mixing until smooth and all ingredients are mixed.
Combine shortening, sugar and molasses. Add dry ingredients alternately with hot water, beating until smooth. Bake in a greased 6 x 10-inch pan. Serve hot or cool.
Moisten corn meal with the cold milk, then turn immediately into boiling salted water. Stir constantly until mixture thickens. Turn heat down to simmer and cook for 1 1/2 to 2 hours. Turn cooked mush into a square cake pan. When cold, slice into 1/2 inch slices and fry in a hot iron skillet. Spray skillet with Pam first, then add Crisco oil.
Mix together hamburger and sausage; season to taste with onions. Beforehand, cook rice until fluffy. Add cooked rice to meat mixture. Mix tomatoes. Mix it all together well. Take lose leaves of cabbage. Wrap meat mixture in leaves of cabbage, holding together with toothpicks. Cover with ketchup. Allow enough liquid in pressure cooker to cover ingredients. Cook 13 pounds pressure for 8 minutes or if cooked on stove top in open kettle, it will take 3 hours, or 10 pounds pressure for 30 minutes.
Combine flour, salt, oil and alum. Add a small amount of water at a time until the mixture is the consistency of bread dough.
Thaw hash browns. Grease 9 x 13 casserole dish. Mix all ingredients together and spread in pan. Sprinkle Parmesan cheese on top. Bake at 325° for 1 1/2 hours.
In medium saucepan, mix unflavored gelatine with 1/2 cup sugar; blend in egg yolks beaten with water and lemon juice. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes; add lemon peel. Pour into large bowl and chill, stirring occasionally until mixture mounds slightly when dropped from spoon.
Clean and core tomatoes and cut in quarters. Bring to boil and stir often, until they are well cooked. (Don't add water.) Put tomatoes through a sieve and store juice in clean jars for a day in refrigerator, until water comes to top of jar. Take off water and use only the bottom part. Now, cook your onions, peppers and garlic in oil until tender. Cool a little, then put in blender until well blended. Add this and other ingredients to your tomato juice and cook in large pot until thick. Some only cook it 30 minutes, but I did mine a couple of hours. Use your own judgement. Scald your jars and lids. Put the sauce in them and you are done.
In a large mixer bowl, put in 3 cups flour, salt, dry yeast and powdered milk. Mix together. Heat water, sugar and shortening to a little more than lukewarm. Add to dry mixture, plus 2 eggs. Beat for 2 minutes. Add 3 more cups flour and work by hand or dough breaker until quite elastic. Cover with waxed paper and put a dark towel over it. Yeast grows better in a dark area. Set it in a nice warm area to rise until double in size.
Coat small roasting pan with Crisco or Pam. Trim chops; rub with 1 clove of garlic. Arrange chops in pan. Mix bread crumbs, parsley, chopped garlic, salt and pepper; set aside. Mix cut potatoes with a bit of oil, salt and pepper. Set aside. Sprinkle bread crumbs on top of chops. Drizzle oil over crumbs. Spread potatoes on top of chops and bread crumbs. Add water into each corner. Bake at 375°; cover with foil the first 1/2 hour. Remove foil; continue baking until potatoes brown and chops are fork-tender. Potatoes should also be soft. Total cooking time: 1 1/2 hours.
Put all ingredients into container of electric blender; blend for a few seconds (until smooth). Pour into small saucepan and bring to a boil. Reduce heat and simmer 8 to 10 minutes. Makes about 1 cup.
Mix cake as directed on box. Crumble into pieces. Prepare pudding as directed on box. Then layer all ingredients ending with Cool Whip, nuts and maraschino cherries. (Put this in a punch bowl or a large glass bowl.)
Spray casserole dish with Pam. Cook veggies according to package; drain. Pour into casserole dish. Mix in sour cream, flour, salt, pepper and butter. Place slices of cheese over all. Sprinkle with crumbs. Bake in 350° oven until bubbly, about 30 minutes. Serves approximately six.
Thoroughly blend with fork the crabmeat, cream cheese, mayonnaise and dry onion flakes. Mix directly in baking dish. Even out mixture with fork. Sprinkle with bread crumbs and paprika. Bake at 325° for 20 minutes. Serve warm with crackers.
Prepare cake mix using package directions. Pour 1/2 the batter into greased 9 x 13-inch pan. Bake at 350° for 15 minutes.
Heat oven to 425°. Spread crumbs on waxed paper. Beat egg white. Dip fish in egg and press on crumbs to coat. Place on rack in pan. Bake 6 to 8 minutes until fish is opaque and crumbs are browned. Serve on rolls with tartar sauce.
Pare squash and cut in thirds. Simmer in covered skillet in 1 inch of stock until tender (about 8 minutes). Remove squash to broiler pan. Sprinkle with half the salt, pepper, basil and garlic. Slice tomatoes thinly and place over squash. Sprinkle with remaining spices and cheese. Broil 3 inches from heat until cheese is brown (about 3 to 5 minutes). Serves 6.
Mix all ingredients and pour into greased skillet. Bake at 350° about an hour or until lightly brown.
Combine the jell-o and boiling water stirring well until jell-o is dissolved. Add the orange sherbet and mix well. Add the mandarin orange slices and chopped nuts; chill. Prepare the topping by mixing the mashed banana with 1/2 of the Cool Whip; add the pineapple and mayonnaise. Fold into the rest of the Cool Whip and spread over the jell-o. Chill well before serving.
Heat oven to 350°. Coat 8-inch square glass baking dish with vegetable oil. Cut eggplant into 1/2-inch slices. Layer in prepared dish; top with tomatoes. In a small bowl combine remaining ingredients except cheeses. Spread over vegetables; sprinkle evenly with Mozzarella cheese and then Parmesan cheese. Bake 35 to 40 minutes or until deep golden brown. Exchanges: 2 vegetables, 1/2 bread and 1 lean meat.
Preheat oven to 350°. Place chicken breasts in baking dish. Place a slice of Swiss cheese on each chicken breast. Mix mushrooms, sugar and sherry together and pour mixture over chicken. Pour 1/3 bag of stuffing on top. Drizzle topping with melted butter. Bake at 350° for 45 minutes.
Put 1/2 of crumbs on bottom, then add rest on top. Bake at 375° for 30 minutes.
Cook and stir ground chuck until light brown. Add onion, celery and green pepper. Cook several minutes. Stir in stewed tomatoes, soup, water, cabbage, salt, pepper, chili powder and brown sugar. Simmer until done. You might want to add small V-8 or tomato juice.
In a large skillet brown lean sausage. Drain. Remove from pan. Brown hash browns according to directions on package. Remove from pan. Beat eggs slightly and pour into pan. Cook slightly, then add cooked sausage and hash browns. Salt and pepper to taste. When eggs are firm, add chunked Velveeta cheese. Turn on very low heat and put lid on skillet. Prepare tortilla shells. Add filling, roll up and serve.
Mix mayonnaise, sour cream, milk and salt and pepper. Add to vegetables, macaroni and egg.
Hollow out oblong rolls; brush with melted butter. Heat in moderate hot oven (400°) until hot and crusty. Fill with barbecued hamburger, tuna, deviled ham, egg or chicken (all except hamburger made with mayonnaise). Garnish each with a sprig of parsley.
Brown ground beef and onion. Add tomato sauce, catsup, Parmesan cheese, garlic powder and oregano. Cook 20 minutes. Split rolls. Measure evenly on bottom half of rolls and top with 1 slice of Mozzarella cheese. Close sandwich and wrap it in aluminum foil. Heat in oven 15 minutes or until cheese melts. Makes 6 sandwiches.
Defrost potatoes. Combine in bowl chicken soup, sour cream, grated cheese and onions. Mix together and place in a 9 x 13-inch baking dish with melted oleo. Top with bread crumbs. Cover and bake 35 to 40 minutes at 350°. Can be baked ahead and reheated; also freezes well.
Drain juice from clams and pour over vegetables. Add enough water to cover barely and simmer covered over medium heat until potatoes are tender, about 15 minutes. Meantime, melt butter; add flour and blend. Cook a minute or two, then add cream. Cook and stir until smooth and thick. Add clams, veggies and liquid. Season with salt, pepper and sugar and heat thoroughly.
Beat cream cheese and sour cream together until fluffy. Add remaining ingredients; sprinkle with chopped pecans or walnuts. Bake at 350° for 25 minutes. Serve warm.
Cut tenderloins in 2-inch cubes. Quarter tomatoes, onions and peppers. Place on skewers alternately. Brush with oil. Sprinkle pinch of rosemary over skewers	and top with minced garlic. Place in broiler for approximately 15 minutes, turning frequently until done. Serve over hot rice.
Cook squash until tender; drain. Mash and drain again. Add everything else. Mix and drop by spoonful in hot oil. Fry until golden brown.
Cook onion in margarine until soft, add ground beef and cook. Place noodles in layer on top of cooked meat. Mix tomato juice, salt, celery salt, pepper and Worcestershire. Pour over noodles and beef. Do not stir. Cook 30 minutes. Add sour cream and mix thoroughly.
Pour the melted butter or oleo over the bread seasoning. Pour bread seasoning over vegetable, soup and mayonnaise in baking dish. Bake until brown on top (approximately 1/2 hour) in a 350° oven.
Combine sugar, butter and salt. Add syrup slowly. Add beaten eggs and vanilla. Pour ingredients into 2 (9-inch) pie shells with pecans in bottom. Bake at 375° for 40 minutes or until 2-inch shaky middle.
Preheat oven to 400°. Grease medium casserole dish; set aside. Saute onion in butter. Mix in flour. Gradually stir in broth; mix thoroughly. Gradually add milk to saucepan. Cook, stirring continually until thickened, about 5 minutes. Stir in salt and pepper to taste. Bring 2 quarts water to boil. Add noodles; cook 6 minutes, drain noodles. Spread noodles in prepared dish. Place chicken and broccoli over noodles. Pour sauce over chicken and broccoli. Sprinkle cheese over top. Bake 20 minutes or until cheese melts.
In saucepan, stir butter, mushroom soup and milk until smooth. Heat and stir, adding cooked chicken. Add peas and pepper. To spice it up, saut the onion, green pepper and pimento and add the basic recipe. Serve over toast or warm biscuits.
Combine first 4 ingredients in a 3-quart microwave bowl. Stir well. Microwave on High for 5 to 6 minutes. Stir well. Cover with plastic wrap. Microwave on High for 2 minutes. Uncover. Stir well. Microwave on High for 7 to 10 minutes or until it reaches hard ball stage.
Place whipping cream, sugar and cocoa in bowl in refrigerator (with beaters) for at least 1 hour. Whip 1/2 hour before serving. Add vanilla last. Serve on angel food, sponge or chiffon cake. Yields 3 cups.
Scald milk. Combine 1 1/4 cups sugar and cornstarch. Beat egg yolks and 1/4 cup sugar. Slowly add sugar and cornstarch mixture to scalded milk, then the egg yolk mixture. Stir until thickened. Take off heat; add butter and vanilla. Let cool. Beat egg whites with 8 tablespoons sugar and 1/4 teaspoon cream of tartar until stiff peaks form. Pour egg yolk mixture into cooled pie shell and top with meringue. Bake at 375° until light brown.
Add stiff egg whites last. Fill unbaked pie shell 3/4 full of sliced ripe peaches. Pour egg and flour mix over top of peaches until shell is full. Pour small amount of melted butter on top. Bake 15 minutes at 400°, then at 350° for 45 minutes or until done. Bake on bottom rack.