HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook together bacon, onions, vinegar, brown sugar and mustard. Simmer for 20 minutes. Add all beans. Bake in a large casserole dish for 2 hours at 325°. Serves 10 to 12 people.
Heat oven to 350°. Grease and flour 10 inch tube pan. In large bowl, combine cake mix and pudding mix. Add oil, water and eggs. On low speed beat 30 seconds until moistened. On medium speed, beat for 2 minutes. Stir in walnuts and sprinkles. Pour into prepared pan. Bake at 350° for 60 minutes until cake tester comes out clean.
Cover apricots with water; let stand 30 minutes. Drain and dice. Mix sugar, butter, egg and orange juice. Sift dry ingredients; add with nuts to sugar and egg mixture.
Put chicken in baking dish. Mix soup and sour cream and pour on top of chicken. Crumble 1 package of crackers and dot with 1 stick oleo. Bake at 350° for 30 minutes or until crust is brown.
Heat olive oil in pan, add onion and garlic, saute until translucent. Add tomatoes, tomato paste and sugar.* Cook for 10 to 15 minutes over medium heat. Then serve over your favorite noodles, or for something different use as a sauce over baked chicken.
Mix all pieces of fruit together in a large bowl. Combine remaining ingredients until smooth and pour over fruit. Mix gently and chill well before serving.
In a large skillet or Dutch oven, bring sausage and water to a boil. Cover and simmer 5 minutes. Drain. Continue cooking over medium heat until sausage begins to brown. Stir in onion and green pepper. Saute until onion and pepper are crisp-tender. Add tomatoes, tomato paste, mushrooms and basil. Simmer 15 minutes to blend flavors.
Mix flour and sugar. Pour mixture over pineapple in a 9 x 13 glass pan. Layer 3/4 of crackers and cheese over pineapple. Pour melted butter over top. Add the rest of the crackers and cheese to form top layer.
Mix soft ingredients well. Mold ball and garnish with pecans. Chill until firm.
In a large bowl, combine all ingredients. Stir well. Pour batter into generously greased and lightly floured 10-inch tube or Bundt pan. Bake in a 350° oven for 50 to 70 minutes or until pick inserted in center comes out clean. Cool 15 minutes. Remove from pan and drizzle with glaze.
Slice squash long length. Cover squash inside with butter. Slice onion thin; place over butter. Salt and pepper to taste. Put squash together with toothpick. Wrap in aluminum foil. Turn gas grill on low setting; cook 30 minutes.
Let spinach thaw. Squeeze it dry. Drain water chestnuts and chop fine. Chop green onions. Mix mayonnaise and sour cream. Stir in onions and water chestnuts. Add spinach and mix well. Chill 30 minutes and serve. Tastes great!
Melt chocolate in top part of double boiler and add remaining ingredients. Mix well and drop by spoonful onto wax paper. Allow to harden.
Sprinkle shrimp with salt. Brown onion, green pepper and celery in butter in large skillet. Blend in flour, 1 teaspoon salt and pepper. Add sauce and vinegar. Cover; simmer for 10 minutes. Add shrimp. Bring to boil. Cover; simmer for 5 minutes. Serve over fluffy rice.
Preheat oven to 350° (moderate). Butter 3 to 4-cup baking dish. Combine cream cheese, onion, horseradish, heavy cream and salt and pepper to taste in medium bowl. Stir in crabmeat. Spoon into prepared baking dish. Bake in preheated oven for 25 minutes or until hot. Serve with crackers or bread.
Beat egg whites until peaks form. Blend in the pie filling. Cut angel food cake into small bite size pieces. Blend into mixture. Chill.
Beat cream cheese, sugar and vanilla until smooth. Melt chocolate in double boiler. Fold into cheese mixture with pecans. Spread in greased 8-inch square pan. Chill until ready to serve. Cut in squares.
Mix and press in 13 x 9-inch pan or medium size cookie sheet. Bake for 15 to 20 minutes at 350°.
Mix together all ingredients. Pour into unbaked pie crust. Bake at 350 degrees for 20 minutes. Turn oven down to 325 degrees for approximately 25-35 minutes more, or until all bubbly is gone.
Bake potatoes. Cool. Cut off tops and spoon out potatoes, leaving 1/2-inch. Put dug out potato in a large bowl; add onions, sour cream, cheese, bacon bits and milk. Mix with mixer or hand and stuff back into potato hull and bake at 350° for about 5 minutes. Top with parsley flakes or cheese.
Preheat oven to 350°. Spray 2 (9-inch) round cake pans with Pam. Prepare and bake cake mix according to package directions. Cool on wire rack 10 minutes. Remove from pans. Cool completely.
Beat eggs; whisk in salad oil and sugar, then pumpkin. Add sifted dry ingredients and pour into greased and floured jelly roll pan (11 x 17 x 1-inch). Bake at 350° for 20 to 25 minutes.
Mix cake as directed on box. Stir in 1/3 can of coconut and bake. When done mix cream of coconut and 1/3 can coconut together. Punch holes in cake and pour mixture over cake. Let cool and then mix Cool Whip and remainder of coconut and spread on cake. Keep refrigerated.
Mix flour and 1 cup sugar; add milk and egg yolks. Mix well. Add butter and cook in heavy saucepan, stirring constantly. When thick, add caramelized sugar to hot custard. (Caramelize sugar by melting in heavy aluminum pan and stirring until light brown.) Cook until very thick. Cool and pour into baked pastry shell. Cover with meringue and brown in slow oven.
In large mixing bowl, pour in flour. Cut in shortening. Begin adding cold water, stirring to form dough. Form a small ball (about the size of a baseball). Drop into pie pan and press out thinly to form crust. Use fingers to form edges. Bake at 425° until brown.
Layer lettuce, tomatoes, mushrooms, peas, cheese and onions in 2-quart serving bowl. Spread dressing over onions, sealing to edge of bowl. Cover and refrigerate several hours. Garnish with bacon bits and additional Cheddar cheese.
Drain and flake salmon. Toss with cheese, flour and onion. Grease pie plate or quiche dish. Spread salmon mix in dish. Beat eggs lightly, then add milk, salt and pepper sauce. Pour over salmon mixture. Bake, uncovered, in 350° oven until knife inserted in center comes out clean (35 to 40 minutes). Let stand 10 minutes before cutting. Serves 6.
Combine flour, nutmeg, salt and sugar. Bake in casserole. Set pan in water. Heat oven to 350°.
In large bowl, place water and sprinkle yeast. Stir to dissolve. Add flour, 2 tablespoons sugar, eggs and margarine. Mix well to form a dough. Cover dough and refrigerate 3 hours or more.
Brown meat in a pan over charcoal grill, using mesquite charcoal. Sprinkle Worcestershire sauce over meat while browning. Add meat to large stock pot. Add onion, celery, green pepper and 2 tablespoons olive oil. Simmer on stove until tender. Add tomatoes and V-8 juice and simmer. The base is now completed.
In a bowl, cream together the shortening and sugar, add milk and nuts. In a separate bowl combine the flour, salt, baking soda and nutmeg, slowly add to the sugar mixture, mix well. On a greased cookie sheet, drop teaspoonfuls of the mixture 2-inches apart. Bake at 350°f. 180°c. gas mark 4 for 12-15 minutes until brown. Place cookie sheets on racks to cool for 5 minutes, then using a greased spatula, carefully remove the cookies. Makes 4 dozen.
Combine ground beef, cracker crumbs, onion, salt, pepper, egg and milk. Shape into patties. Brown in electric skillet. Add potatoes and green beans. Make gravy according to package directions. Pour over ingredients. Simmer 30 to 40 minutes.
Cream sugar and flour with butter or margarine. Add beaten egg yolks and juice and grated rind of the lemons. Add the milk and lastly fold in the stiffly beaten egg whites. Pour into a 9-inch unbaked pie shell. Bake at 450° for 10 minutes, then 350° for about 30 minutes. Check at 20 or 25 minutes; egg whites will come to the top and look very dark.
Mix first four ingredients well with hands. Shape into ball and roll in coconut. Chill until firm. Soften about 1 hour before serving with crackers.
Marinate chicken 15 minutes in mixture of next 5 ingredients. Heat oil in uncovered wok at 375°. Add chicken mixture; stir-fry 3 minutes. Add snow peas and water chestnuts; stir-fry 30 seconds. Add stock and salt; stir-fry until slightly thickened. Stir in cashews; stir immediately.
Heat oven to 350°. In a large mixing bowl, combine flour, sugar, butter, egg, baking soda and vanilla. Beat at medium speed, scraping bowl often, until well mixed, 2 to 3 minutes. Stir in almond brickle bits. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart on greased cookie sheet. Flatten cookies to 1/4 inch thickness with bottom of glass dipped in sugar. Bake for 8 to 11 minutes or until edges are very lightly browned. Makes about 4 dozen cookies.
Cream first 4 ingredients. Beat in eggs, milk and vanilla. Stir together flour, soda and salt. Stir into egg mixture. Shape into balls, roll in granulated sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Press a chocolate candy into each.
Combine the first 7 ingredients and marinate shrimp. Boil down the marinade. Pour over shrimp in baking dish. Top with a few bread crumbs and parsley; dot with butter. Bake at 400° for 10 minutes; broil for 5 minutes.
Brown meat and drain. Add onion, bell pepper and garlic; cook until tender. Add tomatoes and juice; cook about 10 minutes in skillet. Add instant rice, soup and salt. Pour into casserole dish; bake at 350° for 20 minutes. Remove from oven and top with cheese. Return to oven for 10 minutes.
Cook hamburger in large pan, stirring and turning often, until brown in color all over. Drain off excess grease. Add other ingredients; mix well and simmer 10 to 15 minutes. Will do approximately 150 hot dogs.
Mix together the first 8 ingredients; top with soda cracker crumbs. Bake at 375° for 15 to 20 minutes, until bubbly. Serve warm with Pepperidge Farm crackers.
Blend butter and sugar until smooth. Add flour, sour cream and baking soda. Blend eggs one at a time, until mixed well. Add extract and coconut. Bake for 1 hour at 350°.
Slowly add corn meal into hot milk, stirring over low heat until thick (15 minutes). Remove from heat. Mix sugar, soda and spices and stir into corn meal mixture. Thoroughly mix in molasses and cold milk. Pour into 1-quart casserole dish. Bake at 275° for 2 hours. Serve warm sprinkled with nutmeg.
Mix flour, cornmeal, soda, salt and 1/2 teaspoon pepper (if desired). Add onion, pepper and milk. Drop by teaspoonful into hot grease and cook until golden and done (check one for doneness). These are excellent with fish. I use homemade cocktail sauce to dip hush puppies and eat.
Cream butter and sugar. Beat and add 3 eggs. Blend in soda, sour cream and milk. Sift together flour, salt and baking powder. Add to batter. Add 1 teaspoon vanilla. Prepare 1 cup sugar and 1 1/2 teaspoons cinnamon. Spread 1/3 of batter in greased angel food pan. Sprinkle with cinnamon and sugar. Repeat twice. Bake for 1 hour at 350°.
Brown onions and celery in fat. Combine these with crumbs, salt, pepper, sage and seasoning. Add enough water to moisten. Slit a pocket in each pork chop. Fill with stuffing. Fasten edge with wooden picks. Brown chops in heavy skillet, covered. Then bake in a 350° oven for 1 hour.
Preheat oven to 375°. Combine oats and flour. Add apple juice concentrate and vegetable oil. Mix thoroughly. Add egg, raisins, cinnamon and nuts. Mix. Drop by teaspoons onto cookie sheet. Bake at 375° for 7 to 10 minutes or until done. Yields 48 cookies. One serving equals 3 cookies.
Blend the first 6 ingredients. Combine with tuna, eggs and celery. Let stand in refrigerator for several hours before serving. Serves 50.
Crumble and microwave beef on High for 5 minutes, stirring occasionally. Salt and pepper to taste. Add Tater Tots on top of beef.
Cream butter and sugar. Add egg, one at a time, beating well after each egg. Add flour, baking soda, salt, cinnamon and nutmeg (sifted). Add vanilla. Fold in apples and nuts. Pour in greased and floured 10-inch tube pan. Bake at 325° for 1 1/4 to 1 1/2 hours.
Cream the sugar and margarine until fluffy. Add egg and combine. In a separate bowl, sift dry ingredients together, then add to creamed mixture. Stir in undrained pineapple just until all ingredients are moistened. Fill greased muffin pan 2/3 full and bake at 400° for 15 to 20 minutes. Makes 12 to 14.
Grease custard cups or pan with 1/4 teaspoon shortening for each cup. Place in oven and preheat to 450°. Put in a 4 cup measuring cup or mixing bowl. Combine beaten eggs, milk and oil. Add flour and 1/2 teaspoon salt. Beat with electric mixer or rotary beater until smooth. Remove pan from oven. Fill each 1/2 full. Return to oven. Bake for 20 minutes. Reduce oven to 350° and bake for 15 to 20 minutes. Before removing from oven, prick each popover with a fork to let steam escape.
Place croutons on bottom of 9 x 13-inch baking dish, then cheese. Mix eggs with other ingredients; pour over croutons; refrigerate overnight. Bake 1 1/2 hours at 300°.
Melt 1/4 cup of the butter and saute mushrooms and onion until tender. In greased 1 1/2-quart baking dish, arrange mushrooms, onion and artichokes. Sprinkle with salt and lemon juice. Melt remaining butter in skillet. Brown crumbs, stirring constantly. Sprinkle on top of vegetables. Bake at 350° for 20 minutes. Serves 8.
Heat oven to 375°. Cover a 14-inch pizza pan with aluminum foil. Slice cookie dough in 1/8-inch circles. Arrange slices slightly overlapping in bottom of covered pizza pan. Bake for 10 to 12 minutes. Cool.
Preheat oven to 400°. Bring water and butter to boil. Remove from heat. Add flour; beat well until mixture forms a smooth ball, which leaves the pan clean. Put it immediately into mixing bowl. Beat in one egg at a time. Beat until thick and glossy and dough will break from spoon. Pat in lightly greased 10 x 15-inch pan. Bake 35 minutes. Press puff down with spatula (it will be quite large). Cool. Mix pudding and milk. Whip cream cheese with 1/4 cup milk and mix with pudding and milk. Spread over cooled crust. Cover with Cool Whip; drizzle with chocolate.
Wash rice and drain. Place all ingredients in Hitachi rice cooker with rice. Do not add water. Taste for seasoning. Add salt and red pepper; put Hitachi on cook cycle. After cook cycle is complete, keep on warm cycle for at least 1/2 hour. Serve with garlic bread and green salad.
Preheat oven to 350°. Cream shortening and sugar. Add eggs and molasses; beat. Add dry ingredients and mix well. Roll into 1 1/2-inch balls. Roll in sugar. Bake on ungreased baking sheet for 8 to 10 minutes or until done. Yield: 4 dozen cookies.
Melt butter in 13 x 9-inch pan. Mix flour, sugar, vanilla and milk. Mix until smooth. Pour peaches over melted butter, then add flour mixture. Cover top with 1/2 cup brown sugar. Bake 30 minutes at 350°. Serve warm with butter or ice cream.
Boil the chicken until done. Bone and drain a little of the broth off. Add milk, butter, salt and pepper. Bring to a boil.
Put ingredients into a very dry blender; blend until powdered. Store in an airtight container. Use 1 to 2 teaspoons in 1 cup of hot water.
Cook broccoli and drain. Mix together all ingredients in large bowl. Pour into a lasagna pan. Sprinkle with bread crumbs. Dot with butter. Bake at 350° until golden brown.
Steam vegetables 3 to 5 minutes. Drain vegetables and mushrooms very well. Layer 1/2 broccoli, cauliflower, carrots, mushrooms and cheeses. Repeat, ending with cheeses. Drop cream of mushroom or cream of celery soup on top. Bake at 350° for 45 minutes to 1 hour. Let stand 15 to 20 minutes before serving to allow cheeses to set.
Combine vegetables, oil, salt and honey in a 3-quart soup pot. Cover and stew over moderate heat for 15 minutes. Add 2 1/2 cups water. Bring to a boil, cover and simmer for 15 minutes until vegetables are tender. Puree in a food mill, blender or processor. Dissolve milk powder in remaining 1/2 cup water and add to carrot puree along with ginger. Heat through without boiling. Yield: 4 servings.
Sift flour. Add sugar and salt. In saucepan, put butter, water and cocoa. Bring to a boil and pour over flour and sugar mixture. In another bowl, put eggs, soda, buttermilk and vanilla. Add to mixture and mix well. Bake in greased and floured 15 1/2 x 10 1/2 x 1-inch pan. Bake at 350° for 20 minutes.
Wash clams in several changes of cold water, rubbing with a stiff brush. Put the clams in a pot with 1/2 cup of water. Cover and cook over high heat. Stir and remove each clam as it opens. (Overcook and they will be tough.) When all clams are open and out of the pot, pour the liquid into a bowl gently so sand will be left behind. Remove the clam meat from shells and keep them moist in the bowl of liquid. When zucchini has soaked, cut off ends and dice into 1/2-inch cubes.
Cut chicken wings into 3 pieces (I throw away the tips). Mix all ingredients, except chicken. Put chicken in a casserole dish; pour marinade over chicken. Marinate for at least 1 hour (I marinate overnight). Bake at 350° for 1 1/2 hours in marinade. Turn wings several times during baking.
Drain pineapple. Bring pineapple juice and water to a boil. Add jello and stir until dissolved. Stir in pie filling and Diet Coke. Chill until slightly thickened and then fold in pineapple. Chill until firm. Yields 8 servings.
Sift dry ingredients. Cream sugar and shortening. Add egg and beat well. Add dry ingredients and liquid alternately. Mix well. Add blueberries (if berries are frozen, lightly dust with 1 tablespoon flour to keep from sinking). Pour in square cake pan. Sprinkle with granulated sugar. Bake at 350° for 25 minutes or until done. (Dresses up a basic white cake quickly for company!)
Split broilers in half. Remove neck and backbone. Sprinkle with 1 teaspoon Accent, salt and pepper. Let stand. Mix milk and pancake mix. Add to mixture 1/2 teaspoon Accent and egg. Stir. Dip pieces of chicken in batter, then into hot grease (one piece at a time). Arrange browned pieces in shallow baking pan. Add enough hot water to cover bottom of pan 1/4-inch deep. Bake at 350° for 1 hour or until tender.
Dissolve jello and sugar in hot water. Fold in all ingredients. Chill until jelled. Keep refrigerated.
Mix cornmeal, flour, creamed corn, Wesson oil, eggs, baking soda and jalapeno in large mixing bowl. Mix well. Pour 1/2 cornbread mixture into an 8-inch skillet. Cover mixture with shredded cheese. Pour remaining mixture on top. Bake at 375° until golden brown.
Cream margarine and Crisco. Add sugar and beat well. Add eggs one at a time. Add flour and milk alternately, beating thoroughly. Add flavorings. Stir in dampened pecans that have been lightly floured with 1 tablespoon flour. Turn into tube pan and put into cold oven. Do not preheat oven. Bake for 1 hour or until cake springs away from sides of pan.
Mix cracker crumbs with melted margarine. Press into 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Thaw ice cream thoroughly until of liquid consistency. Prepare the vanilla pudding according to package directions using only 1 1/2 cups of milk. Blend with an electric mixer. Add melted ice cream and beat until well blended. Pour into baked shell. Chill overnight, until firm. Top with whipped cream and crushed candy bars. Makes 15 to 20 servings.
Put chicken breasts in 9 x 13-inch or 11 x 15-inch pan. Top with cheese slices and cream of chicken soup that has been diluted with 1/2 cup water. Melt stick of margarine and add to stuffing mix and put on top of mixture. Cover with foil and bake at 350° for 1 hour.
Heat oven to 425°. Grease an 8-inch round cake pan. Combine flour, sugar, baking powder and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add milk, eggs and raisins. Stir just until dry ingredients are moistened. With floured hands, pat half of dough into bottom of greased pan. Spread dough with jam. Top with remaining dough. Spread evenly. Using sharp knife, score dough into 8 wedges. Brush top lightly with melted butter and sprinkle with sugar, if desired. Bake at 425° for 20 to 25 minutes. Serve warm. Yields 8 servings.
Arrange chicken in a baking pan. Place onion slices and sliced mushrooms over the chicken. Mix soup, sour cream and sherry with a whisk; spread over chicken. Bake for 45 minutes at 400°. Serve with rice.
Cream sugar and shortening. Add eggs, one at a time, beating after each. Add flour and milk, alternating and ending with flour. Fold in flavoring. Bake at 325° for 1 1/2 hours. Start in cold oven and do not open oven while baking.
Mix together Cool Whip, cottage cheese and jello. Add oranges and pineapple. Let set 4 hours. Other fruit and jello can be substituted. Strawberry jello and fresh strawberries, peach jello and fresh peach, etc.
Preheat oven to 450°. Mix first three ingredients together. Add melted butter into the batter. Stir ingredients until soft dough forms. Turn onto surface that has been dusted with flour. Knead 20 times. Roll 1/2-inch thick. Cut out biscuits. Place in an ungreased 8 x 8 cake pan. Flatten slightly and brush with melted butter. Bake 8 to 10 minutes.
Peel potatoes and slice. Place on Reynolds Wrap. Slice onions and place on potatoes. Put pat of butter on top of each and sprinkle with salt and pepper. Fold Reynolds Wrap and cook until done. Serves 4.
Mix ingredients and bake. No time listed, but try it on 350 degrees for approximately 20 minutes, but watch closely.
Mix Jell-O and hot water. Let stand to cool. Blend cream cheese, sugar and vanilla. Mix graham cracker crumbs and oleo or butter. Line pan with crumbs (save some for top).
Preheat oven to 350°. In mixing bowl, beat sugar, cocoa, salt and egg yolks together. Add milk slowly to mixture, then add margarine and vanilla. Beat slightly to mix together. Pour into 9 or 10-inch unbaked pie shell. Bake 40 minutes until firm.
Heat undiluted soup. Mix gelatine with 3 tablespoons water. Combine with soup. Gradually mix with cream cheese. Add remaining ingredients. Chill in mold rubbed with mayonnaise or sprayed with Pam. Serve with assorted crackers.
Cover the ham with cold water and bring slowly to boil; throw out the water. Replace with cider to cover ham. Bring to boil over low heat; keep it barely simmering 20 minutes per pound. Skin it and score fat in a diamond pattern; stud with whole cloves. Mix the mustard and brown sugar; rub well into ham. Bake another 10 minutes in a 400° oven.
Toast bread; cut into cubes. Place in baking dish. Heat milk to boiling; pour over bread. Let stand 15 minutes. Beat eggs with sweetener, cinnamon and nutmeg. Add apples. Combine with bread mixture and stir. Bake at 325° for 35 minutes.
Thoroughly cream the shortening and sugar. Add eggs and beat well. Add applesauce, then sifted dry ingredients. Beat smooth and fold in raisins. Bake in waxed paper lined 8-inch square pan in moderate oven at 350° for 45 to 60 minutes. Serve plain or frosted. This cake will remain moist several days in closely covered container.
Combine all ingredients, mixing well. Spoon into a greased 2-quart baking dish. Bake at 325° for 1 1/2 hours.
Boil and cook 1 quart of berries. While berries are cooking, place nearly a stick of margarine in an 11 x 13-inch dish in a 375° to 400° oven. Add enough water to berries to see through. Add a touch of cinnamon. Mix flour, sugar and milk. Spread this mixture around on the bottom of the dish with margarine. Dump cooked berries on top. Bake until brown.
In a heavy saucepan, whisk together the vinegar, eggs, flour, mustard, salt, pepper and 2 cups water. Cook over medium heat, stirring constantly, until smooth and thickened, about 6 minutes. Remove from heat. Stir in margarine and artificial sweetener. Pour into clean jars. Cover; refrigerate up to 3 months.
Separate eggs. Cream egg yolks, sugar and shortening together. Add sour cream. Mix well. Add flour, salt, baking soda and nuts. Fold in well beaten egg whites. Bake at 350° for 30 minutes or until tests done. Put in cold oven. Use large loaf pan.
Cut venison into slices or cubes. Put in a baking bag. Place in a crock-pot. Add onion and pepper. Mix steak seasoning with water and pour over meat, onion and pepper. Close bag with a twist tie and poke several holes in top for steam to escape. Cover with lid and cook on low setting about 6 to 8 hours. You may serve over rice or noodles.