HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw broccoli. Combine first 8 ingredients and place in buttered 1-quart casserole dish. Mix cracker crumbs with remaining 2 tablespoons butter and sprinkle on top. Bake covered for 45 minutes at 350°.
Mix the first 3 ingredients; let set. In separate bowl, mix sugar and shortening. Add eggs, vanilla, flour, cocoa and salt alternately with the date mixture. Put into a greased 9 x 13-inch pan. Sprinkle with the chocolate chips and nuts. Bake at 350° for 30 minutes.
Let mixture of brown sugar, oleo and corn syrup come to rolling boil. Boil 3 minutes. Remove from heat and add pinch of cream of tartar and 1/2 teaspoon baking soda. Pour over popped corn; mix and bake 45 minutes to 1 hour in 200° oven. Stir every 15 minutes.
Combine all of the ingredients in a baking dish. Cover and bake at 300° for 1 1/2 hours.
In a 3-quart saucepan, saute onion in butter until colorless. Add evaporated milk, chilies and tomatoes. Chop all cheese into chunks, about 1-inch. Add to saucepan and heat slowly (stir continuously so it doesn't burn). When smooth and creamy, pour into Cool Whip bowls and freeze. Microwave as you need them. Makes about 3 1/2 Cool Whip bowls.
Bake yams the night before serving until tender. The next morning, peel the yams, slice into rounds and arrange on the bottom of buttered casserole dish. Core and peel the apples, slice 5 slices widthwise and arrange in rows across the top of the sweet potatoes. In a small bowl, combine heavy cream, salt, brown sugar and cinnamon and pour mixture over yams and apples. Dot with butter and bake at 350° for 20 minutes. Uncover, sprinkle on walnuts and bake, uncovered, for 5 minutes more. Serve hot! Serves 8.
Place chicken in a 9 x 13 x 2-inch pan. In a saucepan, bring to a boil broth and soup.
In large bowl, mix all together powdered sugar, cracker crumbs, peanut butter and margarine. Using a 9 x 13-inch pan, pat mixture on bottom of pan. Melt chocolate chips; spread on top and refrigerate overnight. Cut into bars.
Dissolve Jell-O in boiling water; add cold water and chill until slightly thickened. Add drained pineapple and sliced banana. Chill until firm. Turn onto serving plate and cover with whipped cream.
Mix flour, sugar and salt. Add milk; set aside. Separate eggs; add only yolks to mixture. Cook on High in microwave 2 minutes; remove and stir with wire whip. Repeat microwaving 2 minutes at a time until pudding thickens. Add vanilla.
Mix in large bowl over ice. Just before serving, add 1/5 bottle champagne. Garnish with slices of lemon and lime.
Preheat oven to 350°. With mixer, cream sugars and margarine. Add oil and egg and mix well. Beat in flour, soda and cream of tartar. Add nuts, cereal and coconut. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350° until slightly browned. Watch closely. Place on rack to cool.
Saut chicken in garlic and oil until thoroughly cooked; set aside. Tear up the romaine lettuce into bite-sized pieces. Add Parmesan cheese, croutons, dressing and chicken. Toss until thoroughly covered.
Mix all ingredients, saving cracker crumbs for top. Bake 40 to 45 minutes at 350°.
Preheat oven to 350°. Place 1 (9-inch) crust in pie plate. Put cherries in pie shell. Combine remaining ingredients in bowl and mix well. Pour over cherries. Cut second pie crust into 1/2-inch strips. Weave top crust into lattice work. Bake 1 hour at 350°.
Beat eggs in large bowl; add cheese and seasonings. Coat bread in egg mixture until well coated. Brown bread in hot oil in skillet. Drain and cut into 1 inch cubes. Use as garnish for soup when serving.
Melt butter in a heavy Dutch oven; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in next 6 ingredients. Pour chicken mixture into a deep 1 1/2-quart casserole. Top with Flaky Pastry; cut slits in pastry to allow steam to escape. Bake at 400° for 25 to 30 minutes or until the crust is golden brown. Yields 6 servings.
Cream butter, sugar, egg yolks, vanilla and poppy seed. Thoroughly stir together flour, soda and salt. Add to creamed mixture alternately with sour cream, beating well after each addition. Fold in egg whites. Turn batter into a greased and floured tube pan. Bake at 350° for 45 to 50 minutes.
Combine cake mix, 2 eggs and butter by hand. Spread in 13 x 9 pan. Melt cream cheese in microwave until able to mix. Add remaining eggs and powdered sugar. Spread on top of batter. Bake at 350 degrees for 40-45 minutes, until golden brown.
Season with salt, garlic, black pepper to taste. For hot chili, add 2 or 3 hot peppers. Mix all together and pour in crock-pot. Let come to a full boil. Boil for about 10 or 15 minutes on high. Then let simmer in crock-pot until ready to serve.
Combine meat, rice, onion, salt and pepper. Form into balls. Mix soup and water in pressure cooker. Place meat balls in cooker. Cover; set control and cook 8 minutes after control jiggles. Cool pan and put under faucet 5 minutes before opening.
Cream margarine and sugar. Add 10x sugar, eggs, oil and flavorings. Add dry ingredients. Mix. Chill for 2 hours. Spoon into balls and flatten with glass dipped in water and sugar. Bake 12 to 15 minutes or lightly brown.
Cook spaghetti and drain. Stir in butter, Parmesan cheese and eggs. Form into crust in a buttered 10-inch pie plate. Spread cottage cheese over bottom of crust. Cook beef and onion until meat is brown. Drain fat. Stir in undrained tomatoes, paste, sugar, oregano and garlic powder. Heat through. Put mixture into crust. Bake uncovered 20 minutes at 350°. Sprinkle Mozzarella on top. Bake 5 minutes more.
Bring water to boil; add shrimp, and reduce heat. Simmer 3-5 minutes. Drain well, and rinse with cold water; chill. Peel and devein shrimp.
Cook cauliflower in water to cover until tender. Drain, reserving liquid. Dissolve bouillon cubes in reserved liquid and set aside. Melt margarine in 4-quart pan, then cook onions until they are tender (clear). Blend in flour and Worcestershire sauce. Gradually stir in bouillon liquid, milk and cauliflower. Add salt. Bring mixture to boil, reduce heat and stir in cheese until it melts.
In a skillet, cook bacon until crisp. Remove with a slotted spoon. Crumble and set aside. In the drippings, saut onion and green peppers until tender. Remove with a slotted spoon. Beat eggs and milk in a large bowl. Stir in hash browns, cheese, salt, pepper, dill, onion, green peppers and bacon. Transfer into a greased 13 x 9-inch baking dish. Bake uncovered at 350° for 35 to 45 minutes or until a knife inserted near the center comes out clean. Makes 6 to 8 servings.
Drain peaches and reserve syrup. In medium combine remaining ingredients. Add syrup and bring to boil. Simmer on low 10 minutes. Pour hot syrup over peaches. Cool and chill 4 hours before serving. Makes 8 servings.
Mix dry cake mix and dry jello together. Then add rest of ingredients, 1 at a time. Mix after each addition until well blended. Bake at 350° for 50 to 60 minutes in tube pan, well-greased and floured. (Baker's Joy works fine, but spray all areas of pan thoroughly.)
Place roast on rack in baking pan. Bake at 325° for 2 hours. Pour wine over meat. Bake 1 hour longer. Remove from pan.
In medium glass bowl, combine sugars, corn syrup and water. Cook at full power 7 to 9 minutes or until mixture reads 238° (soft ball stage). Stir in pecans, butter and vanilla. Let stand 2 minutes. Drop by tablespoonfuls onto well-greased cookie sheet. Chill until set.
Cream butter, shortening and sugar. Add eggs, one at a time, beating well. Add milk and vanilla. Add dry ingredients to creamed mixture, blending just until well mixed. Pour into a well-greased Bundt pan. Bake at 350° for 1 hour. Very good!
Combine first 5 ingredients. Blend at medium speed until thoroughly mixed. Add egg, blend again, then add remaining 3 ingredients. Drop by teaspoonfuls. Mash with fork. Bake 6 to 8 minutes at 375°. Use shortening only, makes them moist.
Do not grease pan. Mix all ingredients together. Pour into angel food cake pan. Bake at 350° for 60 minutes. Turn cake pan upside-down to cool. Sprinkle with powdered sugar when cool.
Drain well the mandarin oranges and pineapple. In medium bowl, mix cottage cheese, Cool Whip and orange jello (dry from the box). Add pecans, pineapple and oranges. Chill and serve.
Heat oven to 350°. Lightly mix ground beef, 1 1/4 cups mashed potato buds, the egg, salt, pepper, onion, catsup and milk. Spread mixture evenly in 9-inch pie plate. Bake 35 to 40 minutes. Prepare mashed potato buds for 4 servings. Pile mashed potatoes on baked meat loaf as for a meringue on a pie. Sprinkle cheese over potatoes. Bake 3 to 4 minutes longer or until cheese melts. Yields 4 to 5 servings.
Beat eggs. Add sugar, vanilla, butter and milk. Pour into uncooked pie shell. Bake at 325° until thick, about 45 minutes.
Combine and mix the sugar, biscuit mix, eggs, butter and vanilla in blender container. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand about 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes.
Beat eggs until foamy. Add sugar; beat until thick. Add cream, vanilla, salt and mix thoroughly. Pour into freezer can, add milk. Freeze. Makes 4 quarts.
Put all ingredients into blender and blend until smooth. Bake in greased pan at 350° for 45 minutes.
In a Dutch oven, boil fryer; cool enough to take off of the bone. Skim any fat off top of chicken broth. Add potatoes, onion and corn; simmer until potatoes become tender (about 30 minutes). Add chicken, tomatoes and salt and pepper to taste. Simmer for 30 to 45 minutes. Before serving, take out amount needed to serve and add a few squirts of ketchup and a little milk to thicken. Refrigerate or freeze remaining portions. Enjoy!
Grind pears, using coarse blade. Drain until excess juice is removed. Combine all ingredients. Bring to a boil and boil for 20 minutes. Pack into hot pint standard canning jars. Adjust lids; process in a boiling water bath for 10 minutes.
Dissolve yeast in water. Add shortening, sugar and salt. Stir in the flour. (I reserve 1/2 cup of the flour to use while making out the rolls.) Let the batter rise for 1 1/2 hours in warm area. Make out in small ball shapes. Place in pan. Let rise for 1 1/2 hours. Bake at 425°.
White Sauce: Melt butter in large saucepan. Add flour. Stir. Add milk slowly; add salt and pepper and sherry to taste.
Mix the first 4 ingredients together until thick. Pour into cooked pie crust (or graham cracker crust). Beat egg whites with cream of tartar until they hold a soft peak. Gradually add sugar; continue to whip until egg whites hold a firm peak. Put on pie filling and seal outside of pie shell. Bake at 325° for about 15 minutes, or until golden brown.
Blend together sugar and flour. Combine egg yolks and milk. Add these two mixtures. Cook slowly over low heat, stirring constantly, until becomes thick. Add vanilla. Pour into baked pie shell and cool. Cover with meringue. Bake for 20 minutes at 350°.
Combine 3 cups whole wheat flour, nonfat dry milk, salt and yeast in large bowl. Heat water, honey and oil in saucepan over low heat until warm; pour warm liquid over flour mixture. Blend with electric mixer at low speed for 1 minute and at medium speed for 2 minutes. Add remaining whole wheat flour; blend with mixer. Stir in about 4 cups all-purpose flour by hand. Turn onto floured board and knead, adding flour as necessary to keep dough from being too sticky, until dough is smooth and elastic (about 5 minutes). Place dough in greased bowl, turning greased side up. Cover; let rise 45 to 60 minutes, until dough is light and doubled in bulk.
Mix well together adding enough flour to make batter stiff. Drop in hot lard enough to cover them, the same as for crullers. If they should fall apart in the lard, more flour is needed. You can substitute Crisco for the lard.
Mix together first 2 ingredients and let stand until it beings to jell. Fold in marshmallows and Cool Whip. Refrigerate 30 minutes or longer.
Cream sugar and butter. Add milk, flour and cocoa. Mix together and spread in 9-inch greased pan. Mix together white sugar, brown sugar and cocoa. Sprinkle over batter in pan and pour boiling water over top. Bake at 350° for 35 to 40 minutes. Serve warm with vanilla ice cream.
Fry bacon crisp; put aside to drain on paper towel. Fry potatoes in bacon grease. Stir together all other ingredients in large bowl. Add crumbled bacon and fried potatoes. Serve warm or refrigerate to cool.
Combine flour, salt, nuts, pepper and cheese in mixing bowl; add butter that has been softened. Beat well. Divide dough in half; shape each half into 10-inch roll. Wrap in waxed paper and chill for at least 2 hours. Slice rolls into 1/4-inch slices and place on greased cookie sheet. Bake at 350° for 15 minutes. Yields about 6 dozen.
Heat milk over low heat. In bowl, put eggs, sugar and vanilla; mix together. Add warmed milk and mix. Put cooked rice in and mix. Put in a dash of nutmeg. Put in pan and sprinkle cinnamon and sugar on top. Put pan with ingredients in another pan filled with water. Preheat oven at 400° for 15 minutes. Put custard in and cook until done (about 1 hour).
In a Pyrex pan spread broccoli as a bottom layer. After mixing all the other ingredients, spoon on the broccoli. Top with crushed shredded wheat. Bake at 350° for 45 minutes.
Place fish and chicken on foil. Melt margarine and add juice, salt, garlic, pepper, celery, onions and parsley. Pour half of mixture over chicken and fillets. Top with lemon juice. Put foil on top of pan. Cook at 350° for 30 minutes or a little longer, if desired. Garnish with fresh parsley when ready to serve.
Mix squash, butter, honey and egg. Make sure this is all mixed very well, then add remainder of ingredients. Spoon into well-greased muffin pan 2/3 full. Bake at 350° for 20 minutes or until done.
Mix all ingredients and put in greased baking dish. Cover with foil and bake 1 1/2 hours at 325°. Let set for 1 hour with foil on top.
1. Combine sugar, soda, and cream in a 3 1/2 qt. saucepan and mix well. 2. Bring to a boil over medium heat, stirring constantly. Cook and stir until soft ball stage (234°). Remove from heat, add butter, stir in pecans, mix until thick (2-3 minutes). 3. Drop in teaspoons full on waxed paper.
Melt the butter in a shallow pan. Break up vermicelli into pieces and fry in the butter until slightly browned, stirring constantly. Wash and drain the rice well, then add it to the vermicelli and saute them together for a few minutes, always stirring.
Mix eggs, oil, and sugar together. Add vanilla, nuts, and raisins. Set aside.
Preheat oven to 400°. Slice each potato lengthwise into 1/4-inch ovals, then ovals into matchsticks. Coat a baking sheet with 3 sprays of oil. Combine eggs and spice in bowl. Add potatoes and mix to coat. Pour potatoes onto prepared baking sheet and spread into single layer. Place baking sheet on bottom shelf of oven. Bake for 40 to 45 minutes until fries are crispy, turning every 6 to 8 minutes so they brown evenly.
In a blender, combine egg yolks, mandarin peel, mandarin juice, lemon juice, salt and pepper. Blend until smooth. While blender is running, slowly pour in hot butter. Serve at once.
Heat oven to 350°. Mix pretzels, 1/3 cup sugar and margarine. Press firmly into 13 x 9-inch baking dish. Bake 10 minutes and cool. Beat cream cheese, 1/4 cup sugar and milk until smooth. Stir in whipped topping. Spread over crust. Refrigerate. Stir boiling water into Jell-O in large bowl until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours or until thickened. Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares. Makes 15 to 18 servings.
Mix hamburger, egg, bread crumbs, milk, minced onions, salt, pepper and Worcestershire sauce. Form into meatballs. Brown in oven at 350° for 15 to 20 minutes. Melt together chili sauce and jelly. Mix with meatballs. Serve in crock-pot.
Heat 1 1/2-inches fat to 375°. Sift flour and next 3 items together. Combine egg, milk and shortening. Pour into flour mixture and stir until just smooth. Add parsley and corn; drop by tablespoons into hot fat. Fry 3 to 5 minutes, turning as they rise. Drain on absorbent paper. Serve hot with syrup. Serves 4 to 6.
Mix all ingredients together. Sprinkle dough board with flour and roll out 1/4-inch thick.
Cut elephant in bite-sized pieces (takes about 2 months). Cover with brown gravy and cook over open fire about 4 months. Serves about 3,500 people. If more guests arrive, add the 2 rabbits. However, do this only if necessary as most people do not like hare in their stew!
Mix and bake at 350°. This recipe can easily be divided in half or fourth batches for smaller amounts.
Combine dry ingredients. Sprinkle on fruit. Melt 1 stick butter. Pour over top. Bake in 350° oven for 35 minutes.
Place contents of jello in 8 1/2 x 4 1/2 x 2 1/2-inch loaf dish. Add 2 cups boiling water and stir to dissolve gelatin. Add vinegar and 12 to 15 ice cubes. Stir constantly until gelatin begins to thicken (about 3 minutes). Remove any unmelted ice. Snip into partially set gelatin the tops of 6 or 7 small green onions and add pimentos. Cut through the contents of one can of sauerkraut to gelatin. Stir gently to distribute vegetables. Chill until set (about 4 hours or overnight). Unmold onto crisp greens on a serving platter. Garnish. May serve with horseradish mayo. Stir 1 teaspoon horseradish into 1 cup mayonnaise as dressing. Serves 8 to 10.
Pour 4 quarts boiling water on meal and salt. Mix well and let cool a little. Thin with water to the consistency of cornmeal muffins.
Cook first four ingredients until bubbly, stirring constantly so sauce doesn't lump or stick. Cool. Add peanuts. Pour over sliced bananas and mix lightly.
Mix milk, cheese and Bisquick to soft dough. Drop onto ungreased cookie sheet. Bake at 450° for 8 to 10 minutes. Brush margarine and garlic on top of biscuits. Serve warm.
Mix all together. Good for fresh vegetables, cherry tomatoes, cauliflower, squash, zucchini, broccoli, celery, carrots and potato chips. It is better if mixed the night before serving. Will keep a long time in refrigerator.
Preheat oven to 350°. Cream together sugar and oil. Add all of the dry ingredients. Mix together. Combine milk and molasses. Stir and then add to the dry mixture. Mix well and then fold in the raisins.
Cook pudding as directed on package and let cool. Mix in dry cake mix. Put morsels and nuts on top. Bake at 350° for 25 minutes in 9 x 13-inch pan.
Mix all ingredients thoroughly. Serve with any fresh vegetable. Chill overnight for best flavor.
Cut squash in half across the ribs. Take out seeds and fiber. Dust with salt and pepper; put a generous chunk of butter in each half. Barely cover the bottom of a baking pan with water. Cover and bake squash on rack in pan for about 1 hour at 400° until squash is soft. One squash will make 2 servings.
Melt butter in an 8 x 12-inch baking dish. Mix flour, 1 cup sugar and baking powder; add milk and mix. Spoon over melted butter. Heat fresh or canned fruit with sugar, adjusting less sugar if fruit is canned. Pour over dough. Bake in a 350° oven about 30 minutes until crust is golden brown. Crust will rise to the top. Serve warm or cold.
Mix milk, egg and honey in a small bowl. Melt shortening in chicken fryer or iron skillet until hot. Dip chicken in milk mixture, then roll in flour until well coated. Place in hot shortening until golden brown on all sides. After turning over, reduce heat and cook slowly until tender.
In large individual salad bowls place a layer of shredded lettuce. Sprinkle generously with crab meat. Then another layer of lettuce and then crab meat. Tear lettuce leaves in good size pieces. Place about 3 pieces around edge of bowl. Stand tomato wedges at sides of bowl, forming a cross. Place egg wedges between the quartered tomatoes. Spoon on Thousand Island dressing generously. Place about 5 or 6 ripe olives in a circle on top. Decorate with 2 or 3 pieces of claw meat in the center. Serve with soda crackers or sesame bread wafers. Serves 4.
Mix sour cream, butter, soup, cheese and onion. Then add thawed potatoes. Cook in sprayed 9 x 13 pan. Bake at 350° for 45 minutes or longer. You may sprinkle some cheese on top just before removing from oven.
Combine first 3 ingredients. Allow to stand 30 minutes. Spread on rye bread. Top each with slice of cucumber and dill sprig. Cover and refrigerate until serving time.
Melt butter; add salt and Worcestershire sauce and set aside. In large bowl, mix all other ingredients. Pour liquid mixture over cereal mixture and stir. Pour into 2 baking pans and bake at 250°; stir every 15 minutes, for about 1 hour. Remove; cool and store in sealed container or Ziploc bag or just eat it!
Place 1 layer of margarine, then a layer of broccoli and then a layer of grated cheese. Pour 1/2 of cream of chicken over layers. Repeat layering. Crush Ritz crackers and sprinkle on top. Bake in large casserole dish for 20 to 30 minutes at 350°.
Mix sweet potatoes, sugar, eggs and margarine until smooth. Pour in pie shell and bake at 425° for 45 minutes to 1 hour or until firm in the center. Do not overcook!
Spray 13 x 9-inch dish with nonstick cooking spray. Pour some enchilada sauce into the pan and lay fillets, leaving space between (this makes it easier to remove). Cover with remainder of sauce and top with chopped onions. Cook for 21 minutes at 325°. Sprinkle grated cheese over fillets and bake for 3 more minutes. Place fillets on plates and pour extra sauce over, if desired. Sprinkle with diced tomatoes and decorate with the slices of avocado.
Melt butter; add pepper and rosemary. Put hens on rack in roasting pan; brush with butter mixture. Roast at 350° for 45 minutes. While hens are roasting, combine sweet and sour sauce, wine and orange slices. Heat to boiling. Roast hens 15 more minutes, basting with sauce.
Melt butter in small casserole. Mix remaining ingredients; stir into casserole. Bake for 30 to 40 minutes in 350° oven. Yield: 4 servings.
Coat chicken with 3/4 cup flour mixed with 2 teaspoons salt and brown sugar in 1/2 cup shortening. As pieces are browned, arrange in casserole, saute onion in oleo until clear, add all ingredients and bring to a boil. Pour over chicken in casserole, cover and bake at 350° about 1 hour or until tender.
Beat egg whites, salt and cream of tartar. Add sugar a little at a time until all sugar is dissolved. Add vanilla. Fold pecans into meringue mixture. Melt 1 stick margarine onto cookie sheet. Spread meringue and nut mixture over melted margarine. Bake at 325° for 30 minutes. Use spatula and turn nuts every 10 minutes. If too brown, after 20 minutes, turn oven down and cook another 10 minutes.
Mix all ingredients, except chocolate kisses and confectioners sugar. Roll dough into 1/2 to 1-inch balls. Insert chocolate kisses and place on cookie sheet that has been sprayed with Pam. Bake at 350° for 10 to 12 minutes. Roll in confectioners sugar after done.
Preheat oven to 350°. Lightly grease a 9 or 10-inch pie plate. Sprinkle bacon, cheese and onions evenly over bottom of pie plate. Place remaining ingredients in blender. Blend on high speed for 1 minute. Pour oven ingredients in pie plate. Bake until golden brown and knife inserted in center comes out clean (50 to 55 minutes). Let stand 5 minutes before cutting. Serves 6.
Bake pie crust 8 to 10 minutes until browned. Cool. Melt chocolate bits and pour into bottom of cooled crust. Let cool. Add ice cream of any flavor. This is particularly good with peppermint or mocha chip (my favorites!).
Use the milk and put it into the blender. Add half the ice cream. Blend until smooth, scraping the sides with a rubber scraper when needed.
Beat eggs; add sugar and the rest of the ingredients. Add Heath bars (crumbled). Pour into ice cream freezer.
Melt margarine in 9 x 13-inch cake pan. Mix all other ingredients except peaches. Pour into pan with margarine. Pour in peaches with juice on top of batter. Bake at 350° until golden brown.