HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil all ingredients for 1/2 hour. Cool and serve with meat dishes. Especially good with pork.
Brown ground beef and onion (drain). Add tomatoes, soup, rice, salt, oregano and thyme. Simmer for 5 minutes. Put in baking dish. Top with cheese. Heat in oven until cheese melts.
Combine juices and water, bring to a boil. Dissolve Jell-O and sugar in liquid. Chill until syrupy. Add pineapple, sliced bananas and coconut into gelatin mixture. Pour into 1-quart mold. Chill until firm.
Add beaten egg to milk. Salt and pepper chicken. Dip in milk and egg mixture. Batter chicken in flour. Deep-fry or cook in electric skillet. Keep chicken covered with lid until done on one side. Turn chicken over and put lid back on until chicken is done.
Mix sugar and butter, then add egg and stir. Add flour and baking powder. Add milk, vanilla and salt. Mix all these things together. Seed cherries and add. Add next cup of sugar and mix and pour over top of batter. Bake in a 350° oven for 40 minutes or until done.
Fry until golden brown. Mix tomato juice, butter, hot sauce and vinegar in saucepan and heat. Coat chicken in mixture. Bake in oven at 400° for 25 minutes. Serve with Ranch dressing and sliced carrot sticks.
Mix all together in a double boiler until tidbits are melted. Spoon out on waxed paper in small lumps.
Heat all ingredients except eggs. Then pour over boiled and peeled eggs and seal. Makes 1 quart.
Melt butter in large saucepan. Add brown sugar. Boil for 2 minutes. Add milk until thoroughly mixed. Add confectioners sugar until you reach the correct consistency.
Preheat oven to 375°. In medium bowl, combine mayonnaise, sour cream, butter, lemon juice, mustard and pepper. In 2-quart casserole, combine vegetables and chicken. Stir in mayonnaise mixture. Bake for 15 minutes or until thoroughly heated. Sprinkle with cheese and bread crumbs. Broil 8 to 10-inches from heat source, until bread crumbs are lightly browned. Serves 4.
Using an electric mixer, cream the peanut butter and butter until very soft and smooth. Beat in powdered sugar until smooth, then beat in half of the graham cracker crumbs. Beat until well blended and moist. Mix in remaining crumbs with hands. Spread mixture in a 13 x 9-inch baking pan, patting evenly. Melt chocolate and pour over cracker mixture. While chocolate is still soft, mark off desired size squares or bars and refrigerate 3 to 4 hours or overnight.
Cream together butter or margarine and sugars. Add eggs, vanilla and peanut butter and mix well. Add soda and oats and mix well. Add chocolate chips and M&M's. Drop by teaspoon on greased cookie sheets. Bake at 350° for 10 to 12 minutes. Makes about 200 cookies.
Mix well. Shape lightly with your fingers into 1-inch balls. Brown on all sides in a lightly greased skillet. Put into a deep pan 2 cups consomme or stock or 1 can consomme and 1/2 can concentrated tomato soup. Heat and add meat balls. Cover and cook over very low heat 1 1/2 hours. Add extra consomme or water from time to time if necessary to keep the meat balls from sticking.
Mix well. Refrigerate at least 2 hours. Dip fish in batter immediately before frying.
Brown bacon lightly. Add onion. Cook over low heat until tender. Add remaining ingredients. Simmer for 5 minutes. Serve over lima beans.
Mix sugar, flour, milk, vanilla and melted butter. Pour into greased baking dish. Spread fruit on top. Bake in a 350° oven until golden brown.
Cook broccoli as directed on package. Mix soup and milk together. Layer broccoli alternately with soup mixture and cheese in casserole dish. Mix melted butter with the crushed crackers. Put on top of broccoli. Bake at 350° for 20 to 30 minutes or until heated throughout.
Preheat oven to 350°. Mix oil and sugar thoroughly. Add egg and beat well. Stir in molasses. Sift dry ingredients together and add. Drop teaspoonfuls into sugar and form into balls coated with sugar. Place on ungreased cookie sheet 3-inches apart. Bake for 15 minutes. Remove to wire rack. Cookies will flatten and crinkle. Makes about 5 dozen.
Beat the egg whites until stiff. Beat in 1/2 cup sugar. Beat the egg yolks, 1 cup sugar and salt until very light. Combine the egg mixtures; stir until thoroughly blended. Add the whipped cream, milk and brandy; beat well. Add the rum. Pour into a gallon jug; store in a cool place. Shake or stir thoroughly before serving. Serve in small cups; sprinkle with nutmeg. Serves 30.
Preheat oven to 300°. Mix flour and soda together and set aside. In a large bowl with an electric mixer blend sugars and butter at medium speed, scraping down sides of bowl. Add egg, vanilla and banana; beat at medium speed until smooth. Add flour mixture, chocolate chips, oats and walnuts and blend at low speed until just combined. Drop by rounded tablespoonfuls onto ungreased cookie sheets, 2 inches apart. Bake 20 to 24 minutes or until edges begin to brown. Transfer immediately to a cool surface. Makes 3 to 4 dozen.
Dissolve yeast in warm water. Combine dry ingredients in bowl. Cut in shortening until crumbly. Add buttermilk and yeast. Mix well. Refrigerate if desired. Knead lightly on floured surface. Roll dough to 1 inch thickness. Cut with biscuit cutter. Place in greased 7 X 7 inch pan. Let rise slightly. Bake at 400 degrees until brown, about 12 - 15 minutes. Yield 1 dozen.
Cook noodles as directed on package. Drain and rinse under cool water. Chop onion, pepper and cucumber; add to noodles. Pour salad dressing over noodles. Add 1/2 of the bottle of Salad Supreme; save the rest for another time. Toss and chill.
Cook egg yolk, sugar, salt, vinegar, pineapple, syrup and butter in double boiler until thick; cool. Fold in whipped cream, white cherries, marshmallows, pineapple and oranges. May add maraschino cherries, if desired. Chill overnight.
Combine syrup and sugar in a 3-quart saucepan. Cook over moderate heat, stirring often until mixture boils. Remove from heat. Stir in peanut butter, mix with Rice Krispies. Stir until coated. Press into buttered 13 x 9-inch pan.
Put cooked macaroni in large salad bowl; pour vinegar over macaroni and let stand while preparing other ingredients. Add oil, celery, green pepper, onions, Worcestershire, hot pepper sauce, chilies, salt, pepper, beans, corn, olives and mayonnaise to macaroni mixture; mix well. Cover and refrigerate for 2 to 3 days. Taste for seasonings before serving. (There should be a suggestion of the chilies and the tart tang of vinegar, but only a minimal amount of mayonnaise.)
Mix all ingredients and pack into greased loaf pan. Bake at 350° for 45 minutes.
Brown ground beef and onion. Drain. Add oregano, tomato paste, soup, water, vinegar and garlic salt. Simmer for 30 minutes. Cook lasagne noodles as directed. In a 9 x 13-inch pan, layer noodles, sauce, cottage cheese and Mozzarella cheese. Repeat layers, ending with Mozzarella cheese. Bake at 350° for 30 to 45 minutes.
Sift flour with baking powder and 1 tsp salt into bowl. Cut in shortening until fine crumbs are formed. Add milk and stir with a fork to make a soft dough. Turn dough onto lightly floured surface, knead gently for 8-10 times. Roll into a 10 x 12 inch rectangle.
Soften braunschweiger to room temperature. Mix together with other ingredients. Chill overnight. Serve with crackers.
Cream the cream cheese and sugar together. Add the Cool Whip. Fold in strawberries and juice. Drain the pineapple; dice the bananas. Chop the pecans and fold all of these into the mixture also. Freeze in an 6 x 11-inch loaf pan lined with Saran Wrap. Slice just before serving.
In large bowl, combine all ingredients; mix thoroughly. Shape into 12-inch oblong burgers. Grill or broil until done. Serve if desired taco shells with lettuce and Cheddar cheese or on a bun.
Cream butter and shortening; add sugars, beating until light and fluffy. Add eggs, one at a time; beat after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk and liqueur, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 1/2 hours or until cake test done. Cool 15 minutes. Remove from pan; cool on a wire rack.
Combine crumbs, cheese, oregano, pepper and salt; set aside. Lightly saute garlic in 2 tablespoons butter. Stir in remaining butter. Dip each piece of chicken in butter and then in bread crumb mixture. Place chicken in long, shallow pan. Sprinkle remaining bread crumbs and butter over chicken. Bake at 350° for 55 minutes or until golden brown. Serves 12.
Place apples in a shallow baking dish. Sprinkle with sugar and cinnamon. Combine the remaining ingredients and mix well. Spoon over apples. Bake at 350° until tender. Makes about 6 servings.
Grease Bundt pan. Cut the rolls in half and put in pan. Sprinkle the dry pudding mix on them. Mix the 1 cup sugar and cinnamon and sprinkle over rolls. Melt the margarine and mix with the brown sugar. Pour over rolls. Cover and let rise 6 hours or overnight. Bake at 350° for 30 minutes.
Cream the butter and sugar. Add oil, two tablespoons at a time. Add eggs, one at a time. Add lemon juice, rind and salt. Alternate milk and flour, ending with flour. Bake in greased tube pan lined with wax paper. Bake at 325° for 1 hour and 25 minutes. Let stand 15 minutes and remove from pan. Cool on cake rack.
Cut raw rhubarb into bite size pieces. Add 1 1/2 cups of sugar, pinch of salt, 2 rounds tbsp. flour and 1 egg. Stir together all ingredients and pour into unbaked pie shell. Put 4 dots of margarine on top of mixture before putting top crust on pie. Bake 425 for 20 minutes or 375 for 30 minutes. Check on pie as it can become done in a shorter time.
Combine all ingredients together and mix well. Place into the freezer, stirring often. Makes 1 qt.
Preheat oven to 350°. Combine sugars, oil, eggs and vanilla in a large bowl. Mix well. Sift together flour, soda and salt. Add sugar, oil and egg mixture, then oats and cornflakes. Mix thoroughly. Drop by teaspoon onto greased cookie sheets. Bake in a preheated 350° oven for 10 minutes or to desired brownness. If making smaller cookies, bake at 325° for 8 to 10 minutes. Yield: 6 dozen or more.
Mix all together and sprinkle cheese on top. Bake at 350° for about 45 minutes.
Mix soup, milk, onion, pepper and pimento. Place over low heat; add cheese. Stir until cheese melts. Mix together macaroni, cheese sauce and tuna. Bake for 20 minutes at 325°.
Place peaches in unbaked pie crust. Mix next 4 ingredients and pour over peaches; sprinkle with cinnamon. Bake at 350° for 45 minutes to 1 hour.
Heat oven to 350°. In large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in nuts, if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. Do not overbake. Cookies will be soft. They will puff during baking, flatten upon cooling. Cool on cookie sheet until set, about 1 minute; remove from cookie sheet to wire rack. Cool completely.
Preheat oven to 325°. In a large bowl, mix apples, sugar, oil, cranraisins and nuts.
Bring cream cheese to room temperature. Beat cheese until creamy, add pineapple juice a little at a time. Fold in Cool Whip. Add rest of ingredients. Let set in refrigerator over night before serving.
Combine all ingredients with stew meat. Stir together lightly. Bake, covered, in 325° oven for 3 1/2 hours.
Beat eggs and sugar together; add vanilla flavoring and cinnamon and mix. Next, add milk and stir well. Tear bread slices into small pieces and add. Let stand and soak bread for 10 minutes. Last, add raisins. Pour in greased pan and cook for 45 to 55 minutes in preheated oven at 425°.
Peel cushaw. Cut in pieces and cook until done. Mash to get all lumps out. Beat egg yolks until foamy; add to cushaw with sugar, milk and spices. Keep egg whites for top. Cook mixture on top of stove, stirring to keep eggs mixed until thickened. Pour into unbaked pie shells and bake according to package directions. Beat egg whites until stiff. Add a little sugar and vanilla. Spread over pie and brown.
In bowl, mix beans, green pepper, cukes and onions. Add remaining ingredients; toss to coat well. Let stand 1 hour before serving.
The day before, place meat in a Dutch oven. Combine everything else and pour over roast. Bake at 325° for at least 4 hours or until very tender. Cool until room temperature. Put dish in refrigerator and leave overnight. The next day, slice meat, put back in sauce and reheat.
Pour 3 teaspoons of oil into heavy skillet. When hot, add chicken, fry until brown, turn to other side to brown. When chicken is brown on both sides, drain off oil. Then put chicken back in pan. Pour barbecue over chicken, turn heat to simmer, cover and cook for 20 to 25 minutes until chicken is tender and done on the inside. Serve with a salad and vegetable of your choice.
Sift together the dry ingredients; stir in the Mazola and milk. Drop the mixture by small tablespoonfuls two inches apart on an oiled biscuit pan. Bake in a quick oven (375° t o 400°) for 20 minutes.
Stir all ingredients together. Bake in greased skillet at 400° for 15 or 20 minutes or until brown.
Scramble-fry sausage in skillet until done, but not brown. Drain excess grease. Add sausage to Bisquick and cheese. Mix thoroughly until well blended. Roll into balls about the size of a marble. Bake at 350° in preheated oven for 10 minutes.
In medium bowl, combine beef, sausage, bread crumbs, egg and oregano. Mix lightly, but well. Shape into 16 (1 1/4-inch) meatballs. In 10-inch skillet over medium heat, in hot oil, cook meatballs 10 minutes or until browned on all sides. Spoon off fat. Stir in soup and water. Heat to boiling. Reduce heat to low. Cover and simmer 10 minutes until meatballs are thoroughly cooked, stirring occasionally. Spoon 4 meatballs and about 1/4 cup of the sauce onto each roll. Makes 4 servings.
Preheat oven to 350°. Grease bottom of 9 x 13-inch baking pan or dish. Pour in can of pineapple and spread to corners. Spread cherry pie filling over pineapple. Sprinkle yellow cake mix over and smooth out. Melt butter/margarine and pour over mixture. Top with nuts. Bake for 50 to 55 minutes or until cake mix browns lightly.
Precook broccoli. Mix sour cream or mayonnaise, lemon juice, Worcestershire sauce and onion, then spread water chestnuts, crumbled bacon and almonds over broccoli, then spoon the soup mixture over that. Top with cracker crumbs and bake in 350° oven for 30 minutes. Serves 8 to 10.
Combine sugar with cinnamon in a bowl and mix well. Separate biscuits. Dip biscuits in butter and roll in cinnamon mixture until coated. Overlap biscuits around edge of greased 9-inch cake pan. Overlap remaining biscuits in center. Drizzle remaining butter over top and sprinkle with nuts. Bake at 375° for 25 to 30 minutes. Invert on serving plate.
Mix all together except butter and corn flakes. Put in a 9 x 13-inch pan. Sprinkle with crushed corn flakes; pour butter over top (enough to cover) and bake at 350° for 45 minutes to 1 hour.
Pare and slice apples. Sift dry ingredients together and mix with apples. Line pie pan with pastry. Fill with apple mixture. Dot with butter and cover with top crust. Bake in very hot oven at 450° for 15 minutes, reduce temperature to moderate 350° and bake 45 minutes longer. Makes one 9-inch pie.
Combine flour, baking powder, soda, cinnamon, nutmeg and salt. (I use a large bowl.) Combine bananas, sugar, eggs and butter and beat until creamy. Gradually add flour mixture. Mix until well blended. Stir in 2 cups of nuts and Nestle butterscotch chips. Pour batter equally into two well-greased and floured 9 x 5 x 3-inch pans. Sprinkle tops equally with remaining 2/3 cup pecans. Bake 60 to 70 minutes.
Add rice to salt in boiling water. Cover and cook for 7 to 10 minutes, until water is absorbed. Add milk and margarine. Stir and bring to a boil. Turn heat to very low when milk has ceased boiling; cook until milk is almost absorbed. (Add sugar, raisins, vanilla and eggs together.) Pour into rice; stir slowly until rice begins to thicken. May serve hot, warm or cold.
In a bowl fold together Cool Whip, yogurt, pie filling and fresh blueberries. Spoon into sherbet glasses. Chill. Garnish as desired. Makes 8 servings.
Mix chicken, broth, soup and batter. Add stuffing mix. Place in casserole dish and bake in a 350° oven for 25 minutes.
Blend well. Top with 1/3 cup blanched almonds, sauteed. Bake at 375° for 15 minutes.
Take 1 tablespoon butter off and put in skillet. Add onions and saute until lightly brown. Stir in fish; mix gently. Melt another 1/2 tablespoon butter in a 1-quart baking dish. Lay in slices of egg and tomato; top with fish. Keep doing over until all ingredients are used. Mix 3/4 of the egg with mashed potatoes, almonds and parsley. Spread over top of baking dish. Dot with remaining butter and brush with remaining egg. Cook for 25 minutes or until top is brown.
Mix hominy, tomato sauce, tuna, green pepper, onion and cumin in ungreased 1 1/2-quart casserole. Sprinkle with cheese. Cook, uncovered, in a 350° oven until hot and cheese is melted, about 30 minutes.
In a medium bowl, beat together cheeses until smooth, about 2 minutes. In a small bowl, combine remaining ingredients. Add to cheeses and beat until thoroughly combined. Spoon on plastic wrap; cover and shape into a ball. Chill for 1 hour; remove from refrigerator and roll cheese ball in pecans. Rewrap and chill another 2 hours or overnight. Makes 1 cheese ball. Serve with a variety of crackers.
Melt butter and garlic on low heat. Add garlic powder; mix. Place scallops in square 1 1/2-quart casserole dish. Pour butter mixture over scallops; toss lightly. Sprinkle parsley over. Broil for under 10 minutes. Great served with rice or thin spaghetti. Use same ingredients for sauce! Serves 2 to 3.
Mix together last 4 ingredients. Add rice and chicken to dressing. Mix in water chestnuts. Chill thoroughly. Add grapes and cashews just before serving. Very good.
Mix all ingredients, except Ritz crackers. Pour into buttered casserole dish. Top with crushed Ritz crackers. Bake at 350° for 30 to 35 minutes.
Melt chocolate with 3 tablespoons butter over low heat, stirring constantly. Cool. Cream remaining butter with cream cheese. Gradually add 1/4 cup sugar; cream well after each addition. Blend in egg, flour and vanilla. Set aside. Beat 2 eggs until thick and light in color. Gradually add 3/4 cup sugar, beating until thickened. Add baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, nuts, 1 teaspoon vanilla and almond extract. Spread cream cheese mixture over top; spoon on remaining chocolate batter. Zigzag through batter with spatula or knife to marble. Bake at 350° for 35 to 40 minutes. Cool, then cut. Makes 16 to 20.
Cook broccoli until tender and place in buttered casserole dish. Cook and chop chicken and place on broccoli. Cover with layer of sauce.
Toss peel in 2 tablespoons flour and set aside. Sift flour with salt, sugar, soda and baking powder. Cut in the butter until crumbly. Add peel, egg, yogurt and orange peel. Blend well. Divide into 30 balls. Flatten to 1/2-inch thick. Bake at 400° for about 12 minutes or until light brown. Cool and serve with butter and jam.
Brown the first 3 ingredients and drain. Place in crock-pot and add remaining ingredients. Heat through. Serve with tortilla chips. This makes a full crock-pot.
Melt stick of butter in an 8 1/2 x 11-inch pan. Mix 1 cup sugar, flour, baking powder and milk. Pour into pan, but do not stir. Add any fruit you desire (we prefer blackberries) and as much as you want. Be sure to use enough to cover the mixture good. Sprinkle one cup of sugar all over the top. Bake at 350° until golden. Easy!
Mix chocolate and milk in saucepan. Heat slowly; stir to blend. Beat in marshmallow cream until blended. Serve warm or cool over ice cream. Makes 2 cups.
Reserve 2/3 cup dry cake mix for filling. Combine remaining dry cake mix, margarine and 1 egg in large bowl; mix well until crumbly. Press into greased 13 x 9-inch baking pan. Bake at 350° for 15 to 20 minutes, until light brown. Combine reserved cake mix, corn syrup, sugar, 3 eggs and vanilla; beat at medium speed 1 to 2 minutes. Pour over crust; sprinkle with pecans. Continue baking for 30 to 35 minutes, until filling is set. Cool; cut into squares. Yields 3 dozen. Serve warm, if possible. Add 1 dab of Cool Whip.
Melt margarine in small saucepan; remove from heat. Add cornstarch and turmeric and mix. Stir in remaining ingredients and mix well. Return to stove and bring to boil over medium heat, stirring constantly. Boil for 1 minute. Use as a basting sauce or a dip.
Brown meat in skillet (in water makes it softer). Drain. Return to pan and add seasoning mix and tomato sauce and simmer for 5 minutes. Add 1/2 to 1 can water. Simmer 5 minutes. Add broken chips, stirring to mix well. Lower heat and simmer another 5 minutes. Place in 350° oven for 10 minutes. Remove and cover with cheese. Return to oven until cheese melts.
Low-salt Version: Omit garlic salt; add instead 2 teaspoons garlic powder.
Combine eggs, sugar, butter, flour and pineapple. Mix in bread. Pour into a greased 1 1/2-quart casserole. Bake 1 hour at 350°.
Place chicken breasts in bottom of casserole dish. Mix soup and milk together. Pour over chicken. Sprinkle generously with cheese. Top with dry stuffing mix and drizzle with margarine. Cover with foil. Bake at 350° for 35 minutes. Uncover and bake for 15 minutes or until chicken is tender.
Mix the fritters (first 5 ingredients) and fry in Crisco or bacon grease. Dig dandelions and go through 8 waters. Wilt them in a frying pan with a little grease, hot water, vinegar and salt. Put them on the fritters. They make a delightful dish.
Mix first 5 ingredients and pour into well-greased baking dish. Spoon pie filling onto mix. Then pour melted butter over top. Bake at 375° for 30 to 35 minutes.
First Layer: Mix flour, pecans and melted butter. Press on bottom of pan. Bake at 375° for 15 minutes. (Cool well.)
Scald milk; stir in margarine and salt. Cool to lukewarm; sprinkle yeast into very warm water in large bowl of mixer; stir to dissolve. Add milk mixture, eggs and 2 1/2 cups flour. Beat at medium speed until smooth (15 seconds). With spoon, blend in 1 cup flour and morsels. Turn into well-greased 10-inch angel cake pan. Sprinkle with topping (recipe follows), cover and let rise in warm place, free from draft, until doubled in bulk (about 1 hour). Bake in hot oven (400°) for 35 minutes. Turn out of pan immediately. Let cool on wire rack.
Mix in blender for 1 minute. Pour into pie pan and let set 5 minutes. Add 1 cup coconut on top. Bake at 350° for 30 minutes or longer until set.
Trim fat from steaks. Panbroil 1 1/2 minutes each side. Drain. Place on rack in broiler pan coated with spray. Drizzle 1/4 teaspoon Worcestershire over each. Spread pate on top of each steak. Lightly coat each phyllo sheet with cooking spray. Fold in half. Spray. Fold again to form 6 1/2 x 4 1/2-inch rectangle. Snip strip from end. Set aside. Drape rectangle over each steak. Tuck under; crumple strip into a ball. Place on top. Spray. Bake at 425° for 15 minutes or to desired doneness. Combine consomme, wine and cornstarch. Stir well. Boil 1 minute. Serve with steaks.
Combine ingredients in mixer except for the crust. Beat eggs in one at a time. Pour into unbaked graham cracker crust. Bake 30 to 35 minutes at 350°. Chill and serve with your favorite topping. Makes 6 to 8 servings.
Line bottom of 9 x 13-inch cake pan with broken taco chips. Brown ground beef with onion. Spread on top of taco chips. Then spread tomato soup, next, mushroom soup and next, chili over mixture. Sprinkle chopped olives over this and top with grated cheese. Bake at 350° for 20 to 30 minutes.
Combine water and apple juice in saucepan. Add Kool-Aid mix and spices. Mix well and bring just to a boil. Serve hot. Garnish with cinnamon sticks. Serves 16.
Boil butter, margarine and sugar for 3 minutes. Line cookie sheet with foil. Place graham cracker quarters on foil. Pour mixture over graham crackers, spreading evenly. Sprinkle with chopped walnuts. Bake in 350° oven for 9 minutes. Separate and place on cooling rack. Store in airtight container.