HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, flour and salt with 1/4 cup cold milk. Add to scalded milk; cook over low heat (or cook in a double boiler) until thick. Add beaten yolks and cook 2 minutes longer. Remove from heat; add vanilla and coconut. Cool and pour into baked pie shell.
Trim meat and flour; simmer in skillet to brown, then put in crock-pot. Saute mushrooms and add to crock-pot. Add onion soup mix, mushroom soup and Burgundy. Cook all day, if possible. Serve with rice or noodles.
Sift flour and salt. Cut in lard until crumbly. Add water gradually to make soft dough. The less handling, the better. On floured board, roll dough into 12 circles, dinner plate size. Cut meat into small pieces. Cut onion, potatoes, rutabaga and carrots into separate dishes. Place even amounts of vegetables and meats on each circle, beginning with onion, then meats with salt and pepper, potato, rutabaga and carrot. Add a dab of butter to each. Fold over and seal with water. Cut slits in top. Bake on greased baking sheet, don't crowd, at 450° for 45 minutes until browned.
Sift first 5 dry ingredients together. Add milk, vanilla, butter and nuts. Pour into a well-greased 9 x 9-inch baking dish. Mix the 1/2 cup white sugar, 1/2 cup light brown sugar, 5 tablespoons cocoa and the cup of hot (boiling) water together and pour over the batter in the baking dish. Bake in a 350° oven for 35 to 40 minutes. Serve upside down. Can be served slightly warm or completely cooled. Good topped with whipped cream, or served with ice cream.
Mix well and pour into 2 oiled and floured 5 x 9-inch loaf pans. Bake 1 hour at 350°. Cool completely. Freezes well.
Cut chicken to bite size. Brown lightly. Slice onions. Put in with chicken. Toss lightly. Add 1 cup cashews, soy sauce to taste. Cook until onions are done. Cashews are better without oil or salt.
Bake lemon cake as directed. Let cool and slice layers in half. Mix Eagle Brand milk, frozen lemonade and Cool Whip together. Spread between layers. Refrigerate.
Mix ingredients with meat; blend well. Heat to boiling point. Pour over spaghetti and serve with grated Parmesan cheese.
With meat mallet, lightly pound chicken breasts to 1/2-inch thickness. In large skillet over medium heat in 1 tablespoon hot butter, cook mushrooms and onions until tender and liquid is evaporated, stirring occasionally. Remove from heat. Stir in cream cheese, dill, salt and pepper. Spread 1/4 cup mushroom mixture on each chicken breast. Fold into lengthwise halves. Secure with toothpick.
Cut vermicelli into 1-inch pieces and set aside. In large pan bring broth to boil. Stir in vermicelli, shrimp, lettuce, mushrooms and scallions. Reduce heat. Simmer for 5 minutes. Stir in dissolved cornstarch and teriyaki sauce. Cook, stirring constantly, until thickened. Serves 8.
Mix all dry ingredients together, then add all the liquid and peel. Mix until smooth ball of dough is formed. Take a piece of dough about the size of the inside of your palm and roll into a "worm". Place on undreased cookie sheet and cross ends twice. Bake 350° for 20-25 minutes.
Halve carrots lengthwise and place in shallow baking dish. Add remaining ingredients. Cover tightly with foil and bake 45 to 50 minutes at 400°. Sprinkle with 2 teaspoons snipped parsley (optional) and serve.
Mix flour, yeast, sugar, milk and salt together. Add warm water, oil and egg. Mix by hand; spoon into greased muffin tins, filling half full. Bake at 400° for about 12 minutes or until brown. This dough will keep in refrigerator for several days.
Brown sausage and ground beef. Drain fat. Stir in Romano cheese and tomato sauce. Add oregano, garlic juice and salt. Let cook for 15 minutes. Meanwhile boil lasagna noodles. Mix egg with cottage cheese. Layer ingredients as follows in 9 x 13 pan: Meat sauce, noodles, cottage cheese, Mozzarella cheese, meat sauce, noodles, etc.
Cook bacon in frying pan to extract fat. Add onion and cook 5 minutes. Add flour, stirring until browned. Put tomatoes, water, okra and shrimp in soup kettle. Add bacon-onion mixture, bay leaf, salt and pepper to taste. Add cayenne pepper. Simmer 1 hour. Serve in large soup plates over cooked rice.
Melt 1/2 cup butter in baking dish. Mix all ingredients together. Pour into baking dish and swirl in melted butter. Spoon in favorite fruit. (Be sure fruit is fixed and seasoned the way you desire before spooning into mixture.) Bake at 350° until golden brown.
Mix together and pour into greased pan. Bake at 425° for 30 minutes or until brown.
Dissolve 1 package lime Jell-O as directed and put in 8 x 8-inch dish. Let stand until firm in refrigerator. Dissolve 1 package lime Jell-O in 1 cup boiling water and cool. Soften cream cheese and mix with salad dressing. Drain pineapple and Cool Whip. When gelatin is cool, mix together with cream cheese mixture. Put on top of first layer of gelatin. When this is set, dissolve cherry Jell-O and let cool. Pour on top and refrigerate.
Cut ribs and place in shallow baking dish. Sprinkle with salt and pepper. Bake at 400° for 40 minutes. Pour off fat. Mix remaining ingredients and pour over ribs. Bake 1 hour longer until done or tender.
Combine sugar, cocoa and salt; stir in milk and heat to boiling. Remove from heat. Dissolve gelatin in cold water. Stir into hot mixture. Chill until mixture begins to thicken. Add vanilla. Fold in cream and pour into pie shell. Chill until firm. Garnish with whipped cream, if desired.
Mix margarine; add beaten eggs and sugar, then add pecans and raisins. Pour into unbaked pie shell. Bake at 325° for 30 to 45 minutes or until done. Very good.
The night before: Cook and drain sausage. Beat the eggs and evaporated milk. Add sausage, bread and cheese. Put in a 9 x 9-inch casserole. Cover with foil; refrigerate overnight.
Add 1 1/2 cups boiling water to Jell-O; stir in blueberry pie filling and pineapple. Let thicken. Whip Dream Whip and fold in or Cool Whip.
Dry chicken pieces well and dredge in seasoned flour. Heat butter and oil in a large skillet. Add shallot and chicken. Cook until golden brown. Stir in tomatoes, buttermilk, salt, pepper and sugar. Reduce heat, cover and simmer 25 minutes. Blend in chives, dill and parsley. Continue cooking, uncovered, 5 minutes. Serve immediately over rice or noodles.
Stand in hot water 5 minutes more. Peel and chop. Add mayonnaise, sweet pickle relish, mustard, salt and pepper to taste. Mix together. Yields about 3 cups. May add cheese.
Saute all vegetables separately in a teaspoon of oil until glossy. Cook chicken pieces in oil. Mix soy sauce with vegetables and chicken.
Boil chicken until done. In a large bowl, mix soup, tomatoes, cheese, and taco mix. Line bottom of pan with Doritos. Shred chicken and add to bowl with soup mixture. Add chicken broth to the mixture. Pour the mixture over the Doritos. Bake at 350 until the cheese has melted. Serve with Doritos, sour cream, and salsa on the side.
Slice eggs in half lengthwise. Remove yolks and mash. Mix all ingredients together. Re-fill egg whites. Chill until serving time.
Bake cornbreads as directed. Cool and break into crumbs. Place margarine and seasonings in microwave bowl and microwave on High 5 minutes or saute on stove. Crumble sausage and cook thoroughly. Mix all ingredients in a large bowl. Best way is to use your hands. If dressing is too dry, use another can of chicken broth. Best when cooked inside a large turkey according to directions. If baked in a casserole, dot with butter and bake, covered for 1 1/2 hours at 275°.
Flake crabmeat and toss with mayonnaise and onion. Spoon onto canape bases (above). Sprinkle generously with cheese. Broil 3 inches from source of heat 1 to 2 minutes, until cheese is melted and slightly browned. Serve hot. Makes 20 to 24 canapes.
Follow directions on back of stuffing mix. Add 1 cup of chicken broth (retain from stewing chicken) instead of 1 cup water. Spread half the stuffing in the bottom of a 9 x 13-inch pan. Add chopped chicken. Mix together soups and milk and pour over chicken. Sprinkle onion over mixture. Spread remaining stuffing over top. Bake at 350° for 45 minutes or until bubbly.
Break up lettuce. Put sliced celery and sliced onion rings on top. Mix sour cream and sugar; drizzle over top. Mix mayonnaise and wine vinegar; drizzle over top. Crumble cooked bacon on top. Cover with cheese. Chill, uncovered, for 3 hours. Do not toss.
Peel large potatoes. Cover with cold water. Soak several hours before using. Drain and grate. Stir in sieve to release most of water. Mix in remaining ingredients. Drop by teaspoonful into hot, well greased skillet; brown on both sides. Good served with applesauce.
In a large mixing bowl, mix brown sugar, butter and vanilla. Mix in eggs one at a time. Smooth mixture together. Melt semi-sweet chocolate and unsweetened chocolate; then add to mixture. In a separate bowl sift together flour, unsweetened cocoa, baking soda and salt. Add to mixture and stir well. Add butterscotch chips and mix thoroughly. Drop on ungreased cookie sheet. Make cookies the size you want. Bake at 325° for 15 to 20 minutes.
Mix first 5 ingredients together. Add cherries. Fold in. Pour into 11 x 7 x 15-inch oblong baking dish. Bake at 350° for 1/2 hour or until toothpick inserted comes out clean. Serve warm with milk and sugar or cold as a snack cake.
Brown burger and sausage together; drain. Stir in tomato sauce, paste, chilies and peppers. Add cheese and stir until blended and cheese is melted. Serve in tortillas or with chips.
Sift dry ingredients together. Cut in shortening, then yeast and buttermilk. Mix with a large spoon real good. You can pinch off each day just the amount you want. It will keep a week to 10 days, covered in refrigerator. Bake at 400° for 12 to 15 minutes.
Bring broth to boil; add beans, chicken, chili peppers, Liquid Smoke, paprika and oregano. Cover and simmer 5 to 10 minutes. Add avocado slices. Mound rice and chunks of cheese in soup bowls. Ladle in hot soup. Serves 6.
Mix flour in about 1/8 cup cold water and add to chicken broth. Cool a minute or so to thicken. Add chicken, pimentos, mushroom soup, salt, pepper and red pepper, all to taste. Add eggs. Crush crackers and add to mixture. Add sauteed vegetables. Mix well. Pour into 2-quart baking dish. Put crumbled crackers (about 15) on top. Bake at 325° or 350° for 45 minutes. Make gravy with 3 cups of broth.
Mix hamburg and Tender Quick together; refrigerate overnight. Add garlic powder, liquid smoke and pepper. Shape into 4 rolls. Bake at 225° for 4 hours.
Soak sliced cucumbers in salt for 4 hours. Drain and rinse off. Make mixture of the sugar, vinegar and celery seed. Heat until sugar is dissolved. Cool. Pour over cucumbers and refrigerate. Can add an onion with cucumbers for flavor, if desired. Store in glass container; keeps for weeks.
Place a slice of cheese and a slice of ham on each chicken breast and roll up. Place chicken rolls in a greased casserole dish and cover with mushrooms. Combine undiluted soup, sherry and sour cream. Stir until blended. Pour over chicken and dust with paprika. Bake at 350° for 1 1/2 hours.
Mix all together and bake until bubbly in the oven or microwave. Dip with crackers or corn chips. May be done in a crock pot.
Heat sugar and Karo until sugar dissolves. Add peanut butter. Stir until melted. Add Rice Krispies and cool slightly. Spread this mixture in a buttered cookie sheet pan (12 x 8-inch).
Fry tortillas until soft in small amount of oil; drain on paper towels. Put strips of cheese and chilies in center of tortillas. Roll up tortillas. Place 1 layer deep in 9 x 13 x 2-inch baking dish.
Brown hamburger and onion. Drain off fat. Add rest of ingredients and mix well. Bake 1 hour at 350°. Flavor with salt and pepper.
Cream the butter and peanut butter. Add and mix well the remaining ingredients. Put large scoops of dough on ungreased baking pan (6 per sheet) and flatten each slightly. Bake at 350° for 10 to 12 minutes. Do not overbake. After you remove cooked cookies from the oven, let them rest on the sheets for 10 minutes before removing.
Mix all ingredients with a spoon. Pour into greased and floured 9 x 13-inch pan. Bake 30 to 40 minutes at 350°. Ice while hot. Let cool and refrigerate until serving.
Quarter the biscuts. In large bowl, combine biscuts, salsa, green pepper & olives. Mix gently. Add about 1-handful of the chopped green onions. Add the garlic. Add 1/2 the cheese. Stir well. Spread the mixture in a 13x9 pan. Sprinkle remaining cheese and green onions on top. Bake at 350 for 40-45 min. Serve with sour cream. Enjoy!
Combine all ingredients except cheese and bread. Pile lightly into greased baking dish. Sprinkle with bread cubes and cheese. Bake at 450° for 20 minutes or until bubbly. Serves 6.
Place chicken in kettle of water; add salt and simmer 20 minutes, then add lima beans, tomatoes, onions, okra, corn and rice. Cook until done. Mix flour and butter into a paste. Stir into the liquid; add Worcestershire sauce. Bring to a boil once more and serve.
Sprinkle all spices over crackers. Add oil. Stir. Mix often. Let set for 24 hours, stirring often as you can.
Mix oil, sugar and eggs; beat well. Sift flour, soda, baking powder, cinnamon and salt together. Combine with mixture. Add nuts and apples and mix well. Pour in greased and floured pan. Sprinkle butterscotch chips on top. Bake at 350° for 55 minutes or until done.
Combine ingredients except beets. Mix well and add sauce to beets slowly. Stir to coat. Serves 4 or 5.
Cook and drain macaroni according to package. Heat milk in saucepan. Add cheese so it can melt, stirring constantly. Add oleo, onion, salt and pepper. Keep turning heat down. Stir hot macaroni into sauce. Spray 1 1/2 to 2-quart dish with nonstick spray. Pour in macaroni with sauce mix. Add Ragu sauce as a layer on top of macaroni. Bake at 325° for 20 to 25 minutes. Crush Ritz or Hi Ho crackers and layer on top of meat sauce. Bake 10 more minutes before serving. Yield: 6 to 8 servings.
Mix all ingredients, except milk. Add enough milk to form balls. Drop from teaspoon into hot fat in which fish has been fried or cook along with fish. Cook until well browned and cooked throughout. Serves 4.
Mix all ingredients together. Dip sliced onion rings in batter and fry in hot grease. Fry until golden brown or floating.
Cook chicken in water for 1 hour with bay leaf and salt. When cooked, debone and cut chicken into bite size pieces. Skim fat off broth, then cook spaghetti in broth. Drain spaghetti and save 3 cups broth.
Saute onions and garlic in melted butter. Then add all other ingredients. Cook for 1 hour or until thick.
Preheat oven to 425°. Sift dry ingredients together, except for 2 tablespoons sugar. Mix together the egg, milk and melted butter. Sprinkle the chopped cherries with the reserved 2 tablespoons of sugar and mix. Add cherries to the dry ingredients to the wet and combine quickly. Do not overmix. Lumps are okay. Immediately turn batter into greased muffin tins, filling each cup 2/3 full. Bake for 20 to 30 minutes. Cool muffins on a rack before serving.
Stir together flour, baking powder, soda, cinnamon, salt, nutmeg and allspice. Set aside. In large bowl of mixer, beat eggs slightly. Gradually beat in sugar until mixture is thick and lemon colored. With rubber spatula, gradually stir (fold) in oil. Add flour mixture, carrots, pineapple and coconut. Stir until well mixed. Divide among three greased and floured 9-inch layer pans or 15 x 9 x 2-inch pan. Bake in preheated 350° oven for 40 minutes for layers, 55 to 60 minutes for sheet cake or until pick inserted in center comes out clean. For layers, cool longer than usual to prevent sticking and tearing when removing. Frost with cream cheese frosting.
Fry chicken wings. Mix other ingredients. Dip wings in mixture and bake 10 min. at 350°.
Cook squash in boiling water until tender; drain and set aside. Mix melted margarine and bread stuffing and mix well. Pat half of bread stuffing on bottom of 8 x 12-inch casserole dish. Save the other half of stuffing for topping.
Dissolve gelatin and salt in boiling water. Add cold water, vinegar and onion. Chill until firm. Fold in vegetables. Chill.
Make pudding with 3 cups milk. Beat until thick. Fold in Cool Whip. Place whole graham crackers in the bottom of a 9 x 13-inch pan. Layer pudding and crackers, ending with crackers on top. Melt butter and mix cocoa, vanilla and powdered sugar with 3 tablespoons hot water. Spread on top of graham crackers. Chill and serve.
Grease and flour 15 x 10-inch jelly roll pan. Mix German chocolate cake mix as directed on box. Pour into prepared pan. Mix cream cheese, egg and sugar and drizzle mixture on top of cake mix. Take knife and swirl mixture through cake mix. Sprinkle chocolate chips and pecans over the top. Bake for 25 to 30 minutes at 350°.
Boil water, salt and oil. Add corn meal into thin, steady stream. Stir continuously until mixture comes away from sides of pan. Remove from heat. Stir in onions, (4 ounces; 1 cup) Mozzarella, Parmesan cheeses and eggs. Spread in oiled 8 x 8-inch pan. Bake at 350° for 30 minutes. Remove and immediately spread with a thin layer of tomato sauce. Sprinkle with remaining Mozzarella over tomato sauce. Serves 8.
Mix margarine, poppy seed, Worcestershire sauce, mustard, onion and cheese. Slice rolls in half. Spread mixture on rolls. Top with ham. Replace tops of rolls. Wrap in foil. Bake in preheated oven at 400° for 10 to 15 minutes.
Sift together flour and baking powder. Set aside. Cream butter until light and fluffy. Add sugar gradually, creaming all the time. Add eggs one at a time, beating just to mix. Combine milk and vanilla. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
Sift together to blend evenly. Store in a tightly covered jar. For a crumb coating, combine 1 1/2 tablespoons of the base seasoned flour with 1 cup of fine dry bread crumbs.
Mix all but chocolate and wax together and form into balls. Using a toothpick, dip balls into melted chocolate and wax. Put on wax paper to cool.
Combine first 7 ingredients; mix well into loaf pan. Combine last 4 ingredients. Mix well. Pour over meat loaf and bake in a 350° oven for 60 minutes.
Break cake in bite-sized pieces in one bowl. Mix milk and lemon juice in another bowl. Pour over cake. Add strawberries and Cool Whip; toss lightly. Refrigerate 6 hours.
Mix soups, chili salsa, onion and olives. Tear tortillas into small pieces (4 to 6 pieces). In baking dish, put layers. Start with tortillas, then chicken, then sauce, then cheese. Repeat layers, ending with cheese. Bake in a 350° oven for 45 to 50 minutes. Let sit before cutting.
Roll out graham crackers. Cut in butter and powdered sugar. Press in 9 x 13-inch pan (glass preferred). Save 3/4 cup for topping. Mix jello into 1 cup boiling water; set aside to cool, not jell.
Preheat oven to 350°. Lightly grease two 10-inch pie plates. Toss hot spaghetti with olive oil or butter. Combine eggs and 1/2 cup Parmesan; stir into spaghetti. Divide spaghetti mixture and place equal portions into pie plate. Form into a crust. Spread 1/2 cup Ricotta over bottom of each crust. Top with spaghetti sauce. Bake, uncovered, for 25 minutes. Top with Mozzarella. Bake 5 minutes more, until cheese melts. Remove from oven. Sprinkle each with remainder of Parmesan. Cool 10 minutes before cutting into wedges.
In a skillet, cook meatballs in soy sauce until heated through. Combine the chili sauce, jelly and mustard; pour over the meatballs. Cook and stir until jelly is dissolved and mixture comes to a boil. Reduce heat; cover and simmer for 1 to 2 minutes. Yield: about 2 dozen.
Cream together well sugar and margarine. Add remaining ingredients and bake at 300° for 1 hour and 15 minutes.
In a 2-quart saucepan, saute onions in butter over low heat until they are transparent. Stir in flour and cook for an additional 3 minutes. Add hot milk slowly to onion mixture, using a wire whip. Allow soup to gently simmer for 20 minutes, stirring frequently. Mix the egg yolks and heavy cream in a medium bowl; add a small portion of hot soup to the egg mixture, then stir mixture back into the soup. Cook for 1 minute; don't allow soup to simmer. Add salt and pepper. Pour soup into individual bowls and serve. Makes 4 to 6 servings.
Combine all ingredients in medium bowl; mix thoroughly. Serve with raw veggies of your choice.
Mix together and put into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Layer lettuce 1/2 inch deep in pan. Sprinkle with onion over top of lettuce, in layers, add celery and peas. Cover with mayonnaise so no air can get to lettuce. Sprinkle with sugar. Sprinkle cheese and crumbled bacon (can use bacon bits). Top with additional cheese. Let set, well covered, in fridge 12 to 24 hours before serving. Will keep for one week if kept covered and refrigerated.
Mix sugar, eggs and margarine. Add coconut and pineapple. Pour into pie shells and bake at 350° for 45 minutes or until golden brown.
Mix sugar and cornstarch; slowly add milk. Beat egg yolks; add a little milk mixture to eggs. Beat, then add eggs to milk. Add salt and butter. Cook in microwave on High approximately 8 minutes. Stir often to keep it from getting lumpy. When almost thickened, add vanilla. Cook another minute. Stir in coconut. Put in baked pie shell; top with meringue.
Cook potatoes until tender. Peel, cube and toss with onions, pimento, pepper and celery seed.
Put in bowl; mix and eat with chips. Yields 3 to 4 servings.
Cook venison in cast-iron Dutch oven on top of stove over medium heat until tender. Add water as needed. Add remaining ingredients and cook until done. Make sure the stew has sufficient amount of liquid to cover meat and vegetables. Make gravy base and add to the stew. Liquid base will thicken. Simmer for 30 minutes. Serve with warmed buttered rolls.
Mix vinegar, 1 c. water and sugar and bring to a boil in saucepan.
Mix two packages lemon gelatin, 2 cups boiling water, 7-Up, pineapple (save juice) and sliced bananas. Pour into a 9 x 13-inch pan and let chill until firm. Then cook until thick 1 cup pineapple juice (if not enough, add water), sugar, flour, slightly beaten egg and 2 tablespoons butter; let cool. Fold in whipped topping and coconut. Spread pecan pieces over the top.
Pound 2 chicken breasts until thin. Bread chicken. Dip in beaten egg and water and bread again. Put 1 tablespoon of oil in the bottom of the pan; place chicken. Sprinkle with 1 tablespoon of oil. Cook 2 to 2 1/2 minutes at High. Turn. Cook 2 to 2 1/2 minutes on High. Top with tomato sauce. Cook 3 1/4 to 4 1/4 minutes on High to heat sauce. Sprinkle with Mozzarella cheese and let stand until cheese melts.
Melt margarine. Add milk. Add sugar, coconut and pecans. Mix and shape into small balls.
Mix all ingredients to form a dough. If dough is sticky, sprinkle with more flour. Roll into balls about the size of a fifty-cent piece. Bake in pizzelle iron, making sure not to let them get too dark. Tip: Before using iron, roll wax paper into a ball, rub with oil and then using wax paper ball, rub oil onto pizzelle iron. This will help prevent sticking. Also, when storing pizzelle iron, leave a sheet of wax paper in machine.
Heat oven to 375°. Grease 10 x 1 1/2-inch pie plate. Cook ground beef, stirring frequently, until brown; drain. Mix beans, Bisquick mix and water. Spread in bottom and halfway up sides of pie pan. Top with beef, avocado, salsa and cheese. Bake for 30 minutes. Top each serving with dollop of sour cream if desired. Makes 8 servings.
Cream shortening and sugar. Add dry ingredients, bananas and buttermilk. Mix until all flour is dampened. Beat vigorously for 2 minutes. Add eggs and beat 2 minutes longer. Fold in nuts. Pour into sprayed pan(s). Bake at 350° for 35 minutes.
Place cooked potatoes in a lightly greased baking dish. Combine tomatoes, soup and oregano. Pour over potatoes. Top with pepperoni slices or browned hamburger and cheese. Bake, uncovered, for 30 minutes at 400°.
Mix flour, margarine and pecans until crumbly. Pat into glass dish and bake at 300° for 15 minutes. Mix cream cheese, powdered sugar and 1/2 container of Cool Whip. Pour on top of crust. Mix pudding and milk together. Pour in a dish on top of cream cheese layer. Top with remaining Cool Whip and sprinkle with pecans.
Brown beef; drain grease and add other ingredients. Bake at 400° in oven 20 to 30 minutes.