HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare brownie mix and pudding according to package directions, except don't chill pudding. Layer half each brownie, pudding topping, toffee and nuts. Repeat layers. Cover and chill several hours or overnight.
Heat all ingredients over low heat, stirring constantly, until all the cheese has melted. Serve with tortilla chips or your favorite chips.
Bring to boil; simmer 10 minutes. Place meatballs in bowl and pour sauce over them. Let marinate a few hours or overnight. Heat 45 minutes. Add to sauce 1 can chunk pineapple and 1/2 cup pineapple sauce.
Line a 9-inch pie plate with pastry. Beat eggs smooth. Add buttermilk; mix well. Add sugar, flour, butter and vanilla. Mix well. Pour in crust. Bake at 350° for 45 to 50 minutes.
Crack the bones. Brown them in a small amount of fat in a large kettle. Add everything else. Bring to a boil and skim off the foam. Simmer, covered, for 3 hours until the broth is reduced by half. Take out the bones and the large pieces of meat and vegetables. Strain the broth through a cheesecloth. Use in any recipe calling for beef bouillon or serve as a clear soup.
In a bowl beat eggs, sugar and oil. Fold in dry ingredients, and nuts. Add kumquats, and pineapple. Pour into greased and floured 10-inch tube pan. Bake 1 hour and 15 minutes in 350° oven. Cool; remove from pan.
Mix the first 4 ingredients and roll into 25 small balls. Freeze for 30 minutes. Take balls from the freezer and roll in the softened cream cheese. Either roll in chives or nuts. Chill until ready to serve. Serve on toothpicks.
Mix together the vanilla wafers, granulated sugar and chopped nuts. Add melted butter and rum. Roll into balls and then roll in powdered sugar.
Place pork chops in baking dish with water to cover bottom. (You may brown pork chops under broiler first, but not necessary.) On each pork chop, squeeze lemon juice, then spread catsup and sprinkle brown sugar. Cover and bake 45 minutes at 375°. Uncover and bake 15 minutes more.
Slice carrots diagonally into thin slices. Combine butter, oil, onion and garlic in skillet and saute for 1 minute. Add carrots, mushrooms and seasonings. Simmer, covered, over low heat for 15 minutes or until carrots are crisp-tender. Serve hot.
Strain tomatoes through a strainer. Place over medium heat and heat through. Add baking soda. When juice ceases to foam, add milk, butter, salt and pepper.
Use a two-gallon pot. Fill 3/4 full of water. Add two large potatoes and about 1/2 cup salt. Bring water to boil. Add a fatty fish such as trout. Cook until done (fork easily penetrates flesh). Season and serve. Larger fish are best prepared by this method. Allow 2 lb. fish for every 2 potatoes.
Mix cut cherries, pineapple, pecans, and raisins and dredge all in flour. (This flour is not included in the 6 cups.) Mix 5 cups of the flour with cinnamon, soda, cloves, nutmeg, and all spice and sift once. Cream butter and sugar. Add eggs, one at a time. Add bourbon and milk and mix. Then add dry ingredients and mix. Add fruits and nuts. Work well with hands so fruit is well mixed. Add the other cup of flour if needed to help stick together. Drop by teaspoons on greased cookie sheet. Bake at 350° for 12 minutes or until golden brown. Pack in airtight container with waxed paper between layers. Let cookies cure 3-4 weeks to develop flavor. Makes 350-400 cookies.
Cream butter. Add sugar, then well beaten eggs. Add flour and vanilla. Then stir in nuts. Bake in an 8 x 12-inch greased pan at 300° for 30 to 40 minutes. Cool and cut in squares.
Pour 1/2 to 1 cup water in a 9 x 9-inch pan and add vanilla. Add enough sliced apples so pan is about 3/4 full. Sprinkle apples with cinnamon.
Cook and clean shrimp. Melt butter in large skillet over low heat. Add separate onion rings and green pepper slices and cook until onion is tender. Sprinkle flour over vegetables in skillet and brown golden. Stir in tomatoes. Season. Cook slowly about 10 minutes; add shrimp. Serve over rice. Makes 4 servings.
Heat milk. Add beaten egg yolks. Mix sugar, cocoa and flour. Add to milk mixture, stirring vigorously. Return to heat and cook until thick, stirring constantly. Add butter and vanilla. Cool and pour into pie shell. Cover with meringue. Bake in slow oven, 300°, until brown.
Soak apricots for 20 minutes. Meanwhile, cream together 1 cup sugar, shortening and eggs. Stir in 1/4 cup sugar and orange juice. Add dry ingredients and blend well. Drain apricots and stir into mixture. Add nuts and stir. Pour mixture into a greased and floured loaf pan. Bake at 350° for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely. Wrap tightly to freeze. Freezes nicely. A moist bread that is better if eaten a day after it is baked. Serves 12.
Spread apples evenly into a 9 x 13-inch sprayed pan. Sprinkle sugar and cinnamon evenly over apples. Then put cherry pie filling over the apples.
Mix Jell-O and cottage cheese. Add Cool Whip and mix well. Add well drained pineapple; mix well. Refrigerate and it's ready to eat.
Combine all dry ingredients. Cut in margarine until mixture resembles coarse cornmeal. Add egg and milk, stirring quickly and briefly. Knead lightly on a floured board. Pat gently to 1-inch thickness. Cut into 1 to 2-inch biscuits. Place on a greased cookie sheet. Bake at 450° for 12 to 15 minutes.
Preheat oven to 375°. Generously butter a 9 x 13-inch baking pan. In a large bowl, toss potatoes with 1/2 cup of the Gruyere cheese and flour. Arrange potatoes in three layers, seasoning with salt and pepper and sprinkling remaining 3/4 cup Gruyere and bits of butter between layers and on top. Pour chicken stock over top. Bake about 1 1/2 hours until potatoes are tender and golden brown on top.
Grate squash and onion to a 75/25 mix squash to onion by volume. Add egg and flour as needed to make them stick together in patties.
Cook and stir chicken breast, cut into strips; add garlic in hot oil in large skillet. On medium-high heat chicken is cooked through. Add water, stir fry, kikkoman sauce and sugar. Stir; bring to boil. Stir in uncooked rice, cover, remove from heat and let stand 5 minutes.
Brown beef, onion and green pepper. Drain fat from meat. Mix with remaining ingredients. Spoon into a casserole dish and bake for 20 minutes at 350°.
Salt and fry chicken pieces until golden brown and well done. Add soup and water. Reduce heat to simmer, stirring often. Let simmer approximately 35 minutes or until gravy is golden brown.
Mix together all ingredients and pour into a greased pan. Bake at 450° for 25 to 30 minutes.
Wash fryer well; season inside and out with salt, pepper, oregano and lemon juice (must use fresh lemons) and garlic. Brush with olive oil; dot with butter over breast and legs. Mix water with paste. Place chicken in pan and drip tomato mixture over chicken. Cover and bake at 450° for 30 minutes. Lower to 325° for 30 to 45 minutes. Baste often.
In a medium saucepan, bring carrots, honey and 1 cup water to a boil. Reduce heat to low; cover with lid slightly ajar and simmer until water is evaporated and carrots are tender, stirring occasionally. Season with salt and pepper.
Brown ground beef with onion. Add rest of the ingredients with 1/2 cup water. Simmer for 30 minutes.
Brown beef, onions and green peppers and drain. Place all ingredients in large pot and simmer slowly for 1 hour. Stir very carefully as to not mash beans. Delicious with cornbread.
In saucepan saute onion and green pepper in butter or margarine. Stir in tomato ketchup, brown sugar, mustard, Worcestershire sauce and salt. Simmer 10 to 15 minutes, stirring occasionally. Use as a basting sauce during last 10 minutes of cooking. Makes 1 1/2 cups.
Sift first 5 ingredients together in a large mixing bowl. Then add remaining ingredients, folding together carefully. Bake in muffin pan at 325° about 20 to 25 minutes; for bread, 60 minutes or so.
Cream oleo and brown sugar; add eggs and vanilla. Add flour and soda. Stir in nuts and chocolate chips. Bake at 350° for 25 to 30 minutes in 13 x 9-inch or larger pan, depending on desired thickness.
Dissolve Jell-O in water; add pineapple, bananas, strawberries and nuts. Divide mixture in half and let congeal. Put cream in middle and pour on other half.
Place a large pan (Dutch oven type) 3/4 full of water on stove. Heat to boiling. Add the spaghetti; return to boil. Cover. Remove from heat.
Beat eggs. Add sour cream, orange juice, sugar, vanilla and salt; mix well. Refrigerate 1 hour or overnight. Melt margarine in 13 x 9-inch pan. Place blintzes (seam side down) in pan. Pour cooled mixture over layer of blintzes. Bake at 350° for 1 hour. Should be golden brown on top.
Crush vanilla wafers. Add fruit, raisins and pecans. Pour milk over all ingredients; mix well. Roll into bite size balls. Roll each ball in coconut. Makes about 6 dozen. These can be frozen.
Mix all together. Cook 1 box manicotti as directed on box, then fill each one with cheese filling.
*One can (28 ounces), with liquid can be substituted for the fresh tomatoes. Reduce water to 3 cups. Stir in tomatoes with the remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 20 minutes. The canned tomatoes break apart and give a rosy color.
Mix apples, lemon juice, cinnamon, ginger and nutmeg. Pour mixture into a nonstick 10 x 6 x 2-inch baking pan. Top with biscuits. Bake at 375° for 35 minutes. Remove from oven and let stand for 10 minutes. Invert. Sprinkle with sweetener (can also use cinnamon). Serve warm or chilled. Makes 8 servings.
Cook butter beans according to package directions and set aside. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Cook green onions and garlic in bacon drippings, stirring often. Stir in beans, parsley, salt and pepper. Cook just until heated. Sprinkle with crumbled bacon.
Boil pulp and sugar about 12 minutes. Take from stove and add jello and stir well until jello dissolves. Put in jars and keep refrigerated. Freezes well.
Cook onions in hot oil in a large skillet over low heat, stirring often, 30 to 35 minutes or until onion is caramel. Stir in salt and set mixture aside. Unfold pastry; fit into a 9-inch square tart pan. Bake at 400° for 15 to 20 minutes or until browned. Remove from oven. Press pastry with the back of a spoon to flatten. Top with caramelized onions. Sprinkle with Parmesan cheese. Bake 5 more minutes.
Put all vegetables through fine blade of meat grinder. Sprinkle with salt and let stand for 2 hours. Drain well, adding all vegetables. Simmer 1 hour.
Cook sausage. Drain on paper towel and when cool to touch, cut into 1/2-inch diagonal slices. Set aside. Using a large Dutch oven, spray bottom with Pam (or coat bottom with olive oil) and add Spanish onion, garlic, rice, green onions, celery, green and red peppers. Cook, stirring, until onion and celery are limp. Add rest of ingredients except seafood. Raise heat to high; bring to a boil and cook, uncovered, for 5 minutes. Then cover the pot, lower the heat to low and cook 30 minutes, stirring every 10 minutes approximately.
Preheat oven to 350°. Saute cabbage, celery and onion in butter. Add remaining ingredients and mix well. Spoon into 2-quart casserole dish. Cover and bake 45 to 50 minutes or until well heated. Makes 8 servings.
In a heavy medium saucepan, combine unflavored gelatin, cinnamon, ginger, nutmeg and salt. Stir in sweetened condensed milk and eggs. Mix well. Let stand 1 minute. Over low heat, cook and stir constantly until gelatin dissolves and mixture thickens slightly, about 10 minutes. Remove from heat. Stir in pumpkin; mix well. Pour into a prepared crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers. Makes 1 pie.
Heat oil in heavy saucepan. Stir in flour; cook until lightly browned. Gradually stir in broth; set aside. Saute bacon in soup kettle until crisp. Add onions, garlic, green pepper, okra and tomatoes. Cover; cook, stirring occasionally, until onions are golden. Stir liquids into vegetable mixture. Add all seasonings. Bring to a boil; cover and simmer for 2 hours. About 30 minutes before serving, add seafood and salt if necessary. Cook slowly, adding file powder right before removing from heat. Serve on mound of rice. May be prepared up to adding seafood and frozen. Serves 8.
Using deep bowl, crumble a layer of vanilla wafers in bottom. Slice bananas over wafers and continue until bowl is half full. Mix Jell-O pudding mix with milk. Beat with mixer about 2 minutes. Add can of Eagle Brand milk and 1/2 box of Cool Whip. Mix good with mixer (2 minutes). Pour half of mixture over layer of wafers and bananas. Make another layer of wafers and bananas and pour remaining mixture over this layer. Top with Cool Whip and put wafers around rim of bowl.
Mix together oil, sugar, vinegar and seasoning packets from Ramen noodles. Stir in broken noodles. Add onion, celery and broccoli slaw. Stir. Cover and refrigerate 12 hours. Before serving add sunflower seeds and stir.
Preheat oven to 350°. Combine biscuit crumbs and soft corn bread in a large bowl, then add chopped onion, diced celery, salt and pepper; mix all dry ingredients together. Next, add 1/4 cup of water. Stir all ingredients together; put in sugar and eggs. Mix until soft blended. Bake for 20 to 25 minutes.
Mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, soda, baking powder and salt; add to peanut butter mixture and mix well.
Use proper liquid for frozen juices and jello. Mix well and store in freezer. To serve, thaw until slushy. Add ginger ale before serving. Serves 40-50 people.
Salt and pepper 6 pork chops on both sides to fit taste. Brown on both sides in frying pan. Put in a large pan with potatoes and carrots. Heat oven to 350°, cook for 2 hours or until done.
Fry hamburg. Add chili powder. Drain well. Shred up lettuce. Slice tomatoes and chop black olives. Combine all ingredients except nacho chips and Catalina dressing. Just before serving, crumble and add nacho chips. Toss salad and top with Catalina salad dressing. Sprinkle with chili powder. Preparation time: 30 minutes.
Layer bean dip in bottom of dish. Mash avocados, lemon juice, salt and pepper. Layer on top of bean dip. Mix sour cream, mayonnaise and taco seasoning; layer on top of avocado. Layer remaining ingredients one on top of the other. Chill and serve with chips.
Roll dough into a rectangle shape. Spread with butter. Sprinkle with cinnamon and sugar. (Cover the dough with the cinnamon and sugar.) Sprinkle with chopped apples. Use your own judgment on how much apples, sugar and cinnamon. Roll up and cut into 1/2 to 1-inch slices. Place in pan.
Cream butter and 1/4 cup confectioners sugar in bowl until light and fluffy. Stir in flour. Add pecans; mix well. Shape by 2 tablespoonfuls into 3-inch fingers on lightly greased cookie sheet. Bake at 350° for 20 minutes. Roll warm cookies in remaining 1/4 cup confectioners sugar. Cool on wire rack completely. Yield: 24 servings.
Wash and core as many apples as you need. Set apples in buttered pie dish. In each apple center, put in 1 level teaspoon cinnamon, a dash of nutmeg and fill to overflowing with honey. Bake at 400° until tender.
Combine Miracle Whip, salt, sugar and pepper. Add vinegar and milk. Whip with a wire whisk until sugar is dissolved. This is enough dressing for 1/2 head cabbage.
Brown cubed meat in hot fat. Place meat, water and seasonings in soup kettle. Cook with cover slowly for 1 hour. Add barley; cook another hour. Cool and skim off excess fat. Puree tomatoes. Add carrots, celery, onion, tomatoes and string beans. Cook 45 minutes. Best if made over 2 days. Throw in 2 beef bouillon cubes if short on meat.
Cook onion in butter in a large skillet over medium heat until transparent. Add beef and cook until brown. Add flour, salt, pepper, mushrooms and soup. Mix well. Cool 5 minutes and add sour cream; stir well. Serve over cooked rice or noodles. Garnish with paprika (optional).
Spray 9 x 9-inch baking dish with Pam. Slice onion. Place in bottom of dish with slivered water chestnuts. Add Total and almonds. Pour margarine evenly over. Bake at 350° for 30 minutes.
Brown sausage slowly in skillet and pour off fat. Add beef and onion; cook and stir until meat loses red color. Add seasonings, milk, corn and tomato sauce. Simmer 20 minutes. Gradually stir corn meal into meat mixture. Add olives. Pour into 3-quart casserole and top with cheese. Bake at 325° for about 40 minutes. Makes 6 to 8 servings.
Put pecans in a large bowl. Put in unbeaten egg white. Mix well with spoon until all halves are coated with egg white. Mix sugar, cinnamon and salt, then sprinkle over mixture. Mix well again. Pour on ungreased cookie sheet. Bake in preheated oven at 300° for 30 minutes.
Cut bacon strips into fourths. Wrap each piece around one smokie. Secure each with toothpick. Place all on nonstick baking sheet. Cover with brown sugar and sprinkle with cinnamon sugar. Bake 45 minutes at 350 degrees.
Preheat oven to 375°. Grease a large baking sheet. Cream shortening and sugars together in mixing bowl until light and fluffy. Add eggs and vanilla; beat well. Sift flour, soda, cinnamon and salt together; blend into creamed mixture. Stir in oats, chocolate morsels and pecans. Drop dough by level tablespoonful 2 inches apart onto prepared baking sheet. Bake for 10 to 12 minutes or until golden brown. Cool on wire racks. Makes about 70 cookies.
Tear bread into chunks and put into greased casserole. Melt butter. Pour over bread. Sprinkle with cheese. Beat the rest of the ingredients together. Pour over bread. Refrigerate overnight. Bake, covered, in a 325° oven for 1 hour. Uncover and brown.
Cream Crisco, brown sugar and white sugar. Add vanilla and eggs. Sift together plain flour, baking powder, salt and soda. Mix both together. Fold in Rice Krispies and oatmeal. Bake at 350°.
Boil chicken. Remove from broth, debone and dice. Add sufficient water to chicken broth to cook spaghetti until just tender. Drain spaghetti. Mix warm spaghetti with cheese whiz and all other ingredients until blended. Place in a 3-quart, greased casserole and warm in a 350° oven for about 25 minutes.
Cream shortening, sugar and salt. Add 1 cup hot water. Let cool and add eggs. Mix. Dissolve yeast in 1 cup of tepid water. Add to shortening mixture. Add flour mixture to shortening stir well, cover and refrigerate over night. Roll dough out on floured board, and cut with biscuit cutter. Dab butter on each roll and rise 2 hours. Bake at 400 degrees for 10 to 12 minutes.
Mix softened cream cheese with mayonnaise. Stir in 1/2 cup sliced olives, the olive juice and pepper. Mix well. Refrigerate.
Grate onions, pickles and olives. Mix and beat. Chill for at least 30 minutes.
Pull back small amount of husk. Put small amount of butter on corn. Put husks back over again. Wrap in foil. Put on hot grill, turning once in a while. Leave on grill 15 to 30 minutes. Corn won't burn too fast. Be careful, very hot when husking corn.
Blend all together in blender and use in favorite recipe when you are all out of Eagle Brand.
In a meat loaf pan, mix powdered sugar, cocoa, margarine and milk. Cook in microwave oven 3 1/2 minutes on High. Remove and add vanilla and nuts. Spread in square dish until it hardens. Children especially like to make this!
Mix graham cracker crumbs, melted butter and sugar in large bowl. Press into bottom and sides of 9-inch spring-form pan. Refrigerate.
Cook rigatoni as directed on package; drain. Prepare Pesto Sauce (recipe follows); pour over rigatoni. Toss until well coated. Serve with grated Parmesan cheese if desired.
Combine first 4 ingredients; beat at medium speed of an electric mixer until well blended. Stir in chocolate morsels and pecans. Pour mixture into pastry shell. Bake at 350° for 30 minutes. Serve with ice cream, if desired.
Defrost potatoes. Combine butter, salt, pepper, onion, soup, sour cream and cheese. Mix and add potatoes. Pour into greased 9 x 13-inch casserole. Layer with corn flakes and butter. Bake at 350° for 45 minutes to 1 hour.
Beat bananas on medium speed. Add sugar, Crisco, eggs and vanilla; beat well. Add remaining ingredients. Bake in loaf pan at 350° for 30 to 35 minutes.
Mix ketchup with mustard first in a separate bowl. (Mustard will lump if added to mixture alone.) Stir in black and red pepper until completely mixed, set aside. Slowly dissolve cornstarch in chilled spring water and set aside.
Cook squash until soft (I peel and cut into quarters and cut out seeds). Add egg, butter, onion and seasonings to mashed squash and mix well. Add cream and bread crumbs and bake at 375° until brown (I use a long Pyrex dish).
Cream margarine and sugar together. Blend in egg. Stir together the flour and salt; stir into the creamed mixture. Chill for 1 hour. Form into 1-inch balls. Flatten with a fork and top with pecan half. Bake at 375° for 10 to 12 minutes. Makes about 4 dozen.
Slice onions 1/8-inch thick. Melt butter; place onions in it, saute slowly for 1 1/2 hours in a large soup pot.	Add all other ingredients except bouillon, saute over low heat 10 minutes more. Add bouillon and simmer for 2 hours. Adjust color to a rich brown with caramel coloring or Kitchen Bouquet. Season with salt to taste. Put in refrigerator overnight. Yields 2 quarts finished soup.
Beat eggs, sugar and milk together. Pour in pie shell. Top with nutmeg. Bake at 350° until done.
In a 13 x 9-inch dish, combine cooked rice, soup and 3/4 can of water. Take bones out of chicken. Lay chicken on rice. Mix stuffing with broth and seasoning until moist. Pour over chicken. Cover with foil and bake at 350° for 30 minutes.
Peel and slice cucumbers into bowl large enough to toss sliced cucumbers in. Slice onion and separate into rings; then place in bowl with cucumbers. Sprinkle with salt and toss. Refrigerate for approximately 1/2 hour. Remove from refrigerator and toss again. There should be juice from the cucumbers now in bottom of bowl. If not, toss more vigorously and add a pinch more salt. Refrigerate again for 1/2 hour. If it still has not produced natural juices from the cucumbers, when tossing them, squeeze them slightly. The juice should cover the bottom of the bowl.
Cook and drain ground meat; season with garlic powder, onion salt and pepper.	Pour beans into blender with water; blend. Pour into saucepan and heat.
Cook chicken breasts until tender. Tear or cut into small pieces. Cook and drain broccoli. Mix all ingredients together and pour in casserole dish. Bake at 350° until bubbly. If you like, Parmesan cheese may be shaken over the top of the casserole just before serving.
Preheat oven to 350°. Grease well a heavy 9-inch skillet. Cream butter and sugar until light. Beat in egg. Sift dry ingredients together. Beat half into creamed mixture; beat in half of the milk. Repeat, beating well. Pour batter into prepared skillet. Arrange peach slices on top of batter. Bake for 25 minutes.
Fry bacon and break into pieces. Chop onion fine. (Be sure lumps are out of rice.) Mix everything and put in greased dish. Cover and bake in moderate oven until onion is done. Stir with fork several times while baking.
Cook and bone chicken. Cut or tear into pieces. Add water chestnuts to chicken, then soup, mayonnaise and celery. Mix all together. Refrigerate 15 minutes.
Dip chicken breast in flour, then into egg, then into bread crumbs. Heat saute pan to medium heat and melt butter or margarine. Place chicken in pan and cook each side 2 minutes, then add mushrooms and Chablis. Cover and simmer 7 minutes or until done. Serve atop rice or pasta, then pour any remaining wine/butter mixture and mushrooms on top.
Combine Bisquick, 3 tablespoons sugar; cut in butter. Press in 9 x 13-inch pan. Bake at 375° for 15 minutes; cool. Mix softened cream cheese, sugar and vanilla. Fold in whipped cream and marshmallows. Spread over crust. Refrigerate at least 8 hours. Cut into squares and top with fresh fruit.
Combine pecans and coconut and sprinkle into a well-greased 9 x 13-inch pan. Prepare cake according to box. Pour cake mixture over pecan mixture. Blend margarine, cream cheese and powdered sugar. Spread on top of cake batter. Bake for 40 to 45 minutes at 350°. Do not overbake.