HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, cornstarch and water. Boil until clear and thick. Add jello. Mix well and cool. Add strawberries. Pour into prepared crusts. Chill. Top with Cool Whip.
Mix dry ingredients, add water and liquid smoke. Mix well. Divide in 2 portions, making 2 rolls 2 to 2 1/2 inches in diameter. Roll in foil. Refrigerate 24 hours. Unroll and bake on rack 1 hour at 350°. Shut off oven and leave in oven 20 minutes to drain fat. Roll in new foil. Slice as desired, when wanted.
Sift dry ingredients together. Beat egg whites until stiff. Mix buttermilk, margarine and eggs. Pour over yolk mixture, then over the dry ingredients. Mix well. Fold in egg whites. Fry in medium hot skillet or griddle.
Mix first 5 ingredients in a sauce pan. Bring to a boil. Mix cornstarch and water. Stir slowly into boiling mixture to thicken sauce.
Place hot dogs in boiling water for 3 to 5 minutes or in microwave for 1 1/2 minutes until they explode. Add ketchup, mustard, relish and onion to taste.
Combine all ingredients in blender and mix until smooth. Place 4 well-greased muffin cups in oven at 425° for 3 minutes or until water sizzles when dropped on them. Remove cups from oven and fill half full with batter. Bake at 425° for 20 minutes. Reduce heat to 300° and bake an additional 20 minutes. Serve hot. Makes 4 popovers.
Cook beets; let cool and then peel. Slice beets; put into mixture and bring to boil. Put hot mixture into hot jars and seal.
Pour undrained pineapple in bottom of 8 x 12 inch baking dish. Layer blueberries, sugar, cake mix, margarine, pecans, and sugar. Bake at 350° for 40 to 45 minutes or until browned.
Melt chocolate in double boiler. Put peanut butter in glass Pyrex cup and place in hot water to melt. Take 1/2 cup melted peanut butter and add to chocolate melted on stove. Place 1 tablespoon chocolate mixture into paper cupcake liners (cut down to 1/2 tablespoon if desired). Put 1 tablespoon melted peanut butter on top, then 1 tablespoon chocolate mixture. Freeze or refrigerate to harden.
Mix sugar, flour and salt. Blend oleo, Crisco, cocoa and Coke. Bring to boil. Pour over dry ingredients. Add buttermilk, soda, eggs, vanilla and marshmallows. Bake at 350° for 45 minutes.
Grate onion; saute in butter. Add curry and fry 1 minute. Add mashed bananas, tomatoes, sugar and salt and cook. Stir in flour and slowly add chicken stock, milk and cream, stirring constantly until thick. Add lemon and tomato juice. Fold in 2 cups cooked chicken chunks and heat thoroughly. Serve with white rice and buttered thin bread slices. Unusual and delicious dish.
Pound the pork slices lightly with a flat mallet. Sprinkle them with salt and pepper. Dredge them in the flour. Heat the oil in a large frying pan and when it is hot, add the pork slices. Cook for 2 minutes on each side. Transfer the pork slices to a serving plate and keep them warm.
Melt butter in oblong baking dish. Layer each of the remaining ingredients, beginning with graham cracker crumbs and topping with Eagle Brand. Bake for 30 minutes in 350° oven. Cut while warm.
Beat eggs well. Add vanilla and gradually add sugar. Combine the salt, baking powder and flour together. Add oil and flour mixture alternately into the eggs. Blend well. Place more than half of batter into 9-inch square, greased and floured cake pan. Add sliced apples over the batter. Sprinkle with cinnamon and nutmeg, then pour the rest of the batter over the apples. Bake at 350° for 50 to 60 minutes. Sprinkle top with confectioners sugar.
Cook the bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon; set aside. Add next 7 ingredients to drippings; cover and cook for 10 minutes over medium heat, turning cabbage once. Add sausage; cover and cook 5 minutes or until sausage is heated. Sprinkle bacon over the cabbage; cover and let steam for 10 minutes. Transfer to a serving dish.
In heavy skillet, melt butter. Add onion and eggplant; saute for 2 minutes. Stir in tomato sauce and garlic; simmer over low heat for 45 minutes, stirring occasionally, until eggplant is no longer chewy. Check to be sure no browning occurs on the bottom of pan. When mixture is very thick and vegetables are done, remove from heat. Add salt, pepper, hot pepper sauce and lemon juice to taste. Cover and chill. To serve, sprinkle with fresh parsley and tomato.
Clean peppers, removing inner membranes and seeds. Parboil peppers for 5 minutes. In large bowl, combine meat, seasonings, chopped onion, rice and egg. In saucepan, mix tomato sauce and consomme; heat. Add one cup sauce mix to meat and rice mixture. Stuff the peppers. Use remaining sauce mix to pour over stuffed peppers. Bake at 350° in uncovered (oiled dish) for 60 minutes. Serve with garlic bread.
In large mixing bowl, combine first 7 ingredients. Beat at low speed, scraping bowl often until well mixed (2 or 3 minutes). Add bananas and orange juice. Continue beating until well mixed. By hand, stir in coconut and nuts. Spread into three greased 5 1/2 x 3-inch mini pans or one greased 9 x 5-inch loaf pan. Bake mini loaves at 350° for 35 to 40 minutes. In 9 x 5-inch pan, bake 60 to 65 minutes or until wooden pick comes out clean.
Drain potatoes, onions, green beans and mushrooms. Combine with soup. Place in baking dish. Cover with crumbs. Bake at 350° until heated through. Add cubed ham, if desired. Yields 12 servings.
Combine eggs, sugar, flour, cinnamon, salt, baking powder and oil. Mix thoroughly. Fold in carrots, coconut and pineapple. Pour into greased and floured loaf pan and bake in a 350° oven for 45 minutes. Frost cake when cool and refrigerate.
Mix together. Keep dry in airtight container. Can be used as gifts when put in decorative jars. To make the tea use 2 to 3 teaspoons to 1 cup boiling water. Makes 5 pounds.
Cut thawed dough into 16 pieces. Mix sugar, cinnamon and nuts. Dip each marshmallow into margarine and then into cinnamon-sugar mixture. Wrap each marshmallow with a piece of dough and seal edges. Dip into margarine and then into cinnamon-sugar mixture. Grease Bundt pan or cake pan. Sprinkle a few nuts. Arrange marshmallow balls in 2 rows in pan. Sprinkle any remaining cinnamon-sugar mixture on top. Let rise until doubled in size (45 minutes to 1 hour). Bake at 375° for 20 to 25 minutes. Let cool 5 minutes. Turn out onto serving plate.
Melt margarine. Add dates, sugar and egg. Cook on stove over medium heat for 5 minutes. Remove from heat and add vanilla, walnuts and Rice Krispies. Mix well. Shape into balls and roll in coconut. Cool on cookie sheet.
(A substitute for honey-mustard is 1 tbsp Dijon mustard and 1 tbsp honey.)
Place ground beef and bread in mixing bowl. Beat eggs and pour over meat, bread mixture. Add milk and ketchup and mix well. Add in onion and bell pepper. Use enough soy sauce to make mixture moist. Place in loaf pan and bake 1 hour at 350°.
Cook macaroni and drain. Stir pasta, cheese, and next 7 ingredients. Spoon into a lightly greased dish. Bake at 350° for 15 minutes. Sprinkle with bread crumbs. Bake 10 more minutes or until golden brown.
Combine cake mix, 2 eggs and margarine. Mix well and spread in a 13 x 9-inch pan. Sprinkle with 1 cup chopped nuts and chocolate chips. Combine cream cheese, 3 eggs, powdered sugar and 1/2 cup nuts. Spread on top. Bake at 350° for 45 to 60 minutes.
Toast pecans in margarine for 10 minutes in 350° oven. Beat egg whites in large mixer bowl until stiff. Gradually add sugar; set aside. In another bowl, beat evaporated milk until foamy. Add slightly beaten egg yolks. Add balance of ingredients and pecans. Fold in egg whites. Pour into freezer. Finish filling freezer can with whole milk. Freeze.
Heat oven to 350°. Grease and flour tube pan. Combine ingredients and beat at low speed until moist. Beat at highest speed 4 minutes. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 to 15 minutes. Remove. Pour glaze over cake.
Prepare cake mix as directed. Pour batter into a greased and floured 9 x 13 x 2-inch pan. With mixer at medium speed, blend Ricotta cheese, eggs, sugar and vanilla. Spoon Ricotta mixture over unbaked cake batter. Bake in preheated 350° oven for 1 hour or until cake tester comes out dry. Cool in pan.
Place chicken in large pot and cover with water. Boil until tender. Reserve broth. Remove chicken and discard bones. Return chicken to broth. Mix the flour, baking powder, salt and shortening. Blend in milk. Drop dough by spoonful into the hot liquid. Cook uncovered for 10 minutes. then cover pot and cook for another 10 minutes. Makes 4 to 6 servings.
Combine the first 3 ingredients; bring to a boil. Pack cucumbers into hot jars with pepper, garlic and dill. Pour mixture into jars, leaving 1/2-inch headspace. The mixture will fill about 6 jars. Place lids and bands on jars. Place jars in boiling water. When water returns to boil, begin timing for 10 minutes. Remove jars; allow to cool.
Bring to boil the water and vinegar; add cloves of garlic and sprig of dill. Add 1 tablespoon pickling salt to jars and be sure salt is dissolved. Add cucumbers. Pour vinegar mixture over pickles. Put in boil bath for 7 to 10 minutes.
Heat fat. Add green peppers and mushrooms. Cook over low heat 5 minutes or until soft. Add flour and stir until blended; slowly add stock and milk. Stir on low heat until smooth and thick. Add cream, pimento, chicken and season to taste. Heat thoroughly. Into slightly beaten egg yolks, stir a little of the hot sauce. Slowly add the remaining sauce, stirring constantly. Add sherry. Serve immediately on hot toast.
Combine meat, onion and garlic. Brown in skillet. Add salt, chili powder and tomato sauce. Stir in pork and beans. Pour into casserole dish and top with corn chips and cheese. Bake 30 minutes at 350°.
Drain fruits well. Mix ingredients lightly. Serve on lettuce leaf. Top with maraschino cherry.
Preheat oven to 350°. Grease 9 x 13-inch baking pan. Melt butter or margarine and chocolate together, stirring frequently. With spoon or whisk, beat in sugar and eggs until blended. Stir in nuts, flour, vanilla and salt. Evenly spread batter in pan. Bake at 350° for 30 to 35 minutes.
Pack cucumbers and onions in clear jars. Heat sugar, vinegar, salt and seasonings over low heat until melted, but do not boil. Pour over cucumbers and seal. After jars cool, place in refrigerator and shake every morning for two weeks.
Melt almond bark in the microwave. Mix in the nuts, cereal and pretzels. Stir until covered. Pour out on waxed paper and break up when the bark is hard.
Mix ingredients. Put into greased muffin pan. Bake 15 minutes at 400°. Or 1 can beer, 2 cups Bisquick and 3 tablespoons sugar. Bake at 350° for 20 minutes.
Mix all ingredients together, using mixer on medium speed. Bake in a Bundt pan at 350° for 30 to 45 minutes, watching carefully after 35 minutes.
Add 1 tablespoon salt to boiling chicken. Cut chicken in squares about 1-inch thick. In the chicken broth, put chopped celery, bell pepper, mushrooms and olives and cook about 10 minutes. Add cooked spaghetti to broth. Next, fold in chicken and stir slightly. Place layer of mixture in baking dish. Sprinkle with cheese and another layer and repeat until baking dish is full. Bake until slightly brown at 350°.
In small saucepan, combine ingredients. Over low heat, cook and stir until cheese spread melts. Serve warm over vegetables, baked potatoes, burgers or tortilla chips. Refrigerate leftovers.
Follow rice directions on package. Fry hamburger; drain. Add sausages and onions. Cook until done; drain. Add cooked rice mix. Put in sprayed casserole dish. Top with cheese. Place into a 350° oven for 10 to 15 minutes or until cheese melts.
Chop drained chicken. Melt chicken soup and cream cheese in pot over low heat. Stir in gelatin until well blended. Remove from heat. Add all other ingredients and stir well. Pour into mold and refrigerate overnight. Unmold when ready to serve and garnish as desired. Serve with crackers.
Combine and bake in a greased casserole pan. Bake 45 minutes to 1 hour at 350°.
Mix dry mustard, salt and pepper with flour and pound into steak. Melt shortening on medium heat and brown on both sides. Place in a baking dish. Combine onions, tomatoes, sauce and brown sugar. Pour over steak and bake in 325° oven for 1 1/2 hours or until tender. Serves 6 to 8
Cook sprouts in 1 cup water till tender. Drain and cut in half and place in a baking dish. Spread eggs over sprouts. Sprinkle the cheese over the sprouts and eggs.
In a large skillet cook Canadian Bacon and onion in 3 tablespoons of butter. Add eggs and scramble until set (wet). Fold mushrooms and eggs into Cheese Sauce. Turn into a 12 x 7 x 2-inch baking dish. Combine remaining butter (melted) with bread crumbs and paprika. Sprinkle atop egg mixture. Cover and chill 30 minutes. Bake uncovered 30 minutes at 350°.
Combine everything in one bowl. Chill overnight. Makes a lot (about six cups). Great with chips or on scrambled eggs!
Beat together sugar, margarine, eggs and baking soda dissolved in water. Add remaining ingredients. Bake in an 8-inch square pan at 350° for 20 to 30 minutes.
Beat in order given and put in hot buttered muffin pan. Bake in hot oven at 400° to 425° for 20 minutes.
Cut kernels off and scrape all juice off of cob. On low fire, heat oil. Add onion and bell pepper; saute until tender. Add corn and tomato. Season to taste. Cook on medium-low heat for 1 1/2 hours, being careful not to scorch. Add very little water, if needed. When corn is almost cooked, add milk and cook down to desired thickness.
Stir and bake in long pan at 350° until medium brown. Cut in squares.
In saucepan, combine sugar, syrup and water. Boil until mixture forms a thread about 6-inches long or reaches 250° on a candy thermometer. Add peanuts. Stir continuously until caramel color. Remove from stove. Add butter, salt and soda. Pour on buttered board to cool. Break into pieces.
Grease a large pan with butter (9 x 13-inch). Place torn bread and cheese in layers (break bread). Beat eggs, salt and milk. Pour over bread. Prepare overnight and bake at 350° for 1/2 hour. Put bacon crumbs on top the last 15 minutes of baking.
Heat oven to 350°. Rinse chicken breasts and pound out flat. Place frozen broccoli in centers, adding seasoning of your choice to taste. Roll up and secure with toothpicks. Place in baking dish, adding enough orange juice to cover bottom of pan (about 1 to 1 1/2-inches). Bake for 1 hour, basting with juice. Serves 4.
In large sauce pan, melt chocolate and butter.	Stir in remaining ingredients. Bake in a greased 9 inch x 13 inch pan at 350° for 25 minutes or until finger pressed lightly on surface leaves indentation. Cool.
Preheat oven to 350°. Beat eggs, sugars, oil and vanilla. Stir in dry ingredients. Fold in zucchini, pineapple, raisins and nuts until mixed. Pour into 2 lightly greased 9 x 5-inch loaf pans. Bake 55 minutes.
Cut liver into 6 serving sized pieces. Combine flour, 1 teaspoon salt and pepper; dredge the liver slices. Brown liver in cooking fat and remove from pan. Pour off drippings. Add turnips, carrots and onion to the pan. Sprinkle with 1 1/2 teaspoons salt and marjoram. Place liver on top of the vegetables; add the water. Cover tightly and cook slowly for 25 minutes or until done to taste. Place liver and vegetables on a platter and sprinkle with paprika. Yield: 6 servings.
Cream butter and sugar; add egg yolks, then flour. Whip egg whites and fold in last. Bake in tube pan for 1 hour and 15 minutes at 350°.
Put in 8 x 8-inch dish in order given. Bake for 1 hour at 350°. Stir after 1/2 hour. Do not double.
Brown and drain hamburger. Place all ingredients in casserole dish in layers. Add salt and pepper to taste. Bake at 375° for 1 hour or until tender.
Chop onion; saute in a large boiler in butter until tender. Add ground beef or turkey and brown; drain fat. Add remaining ingredients; stir well. Bring to a boil. Cover, reduce to low temperature. Simmer for 45 minutes, stirring occasionally.
Fry onions until brown; remove from skillet. Fry ground beef; remove from grease. Cook noodles until done; drain. Combine all ingredients except cheese. Mix well in roasting pan (large). Grate cheese and sprinkle over top. Place on stove and cook on low until cheese starts to melt. Serve.
Mix together and let set at least 4 hours. Can be refrigerated and kept. Excellent for grilled items, meatballs for hors d'oeuvres or oven baking.
Brown beef and onion. Drain. Peel and dice eggplant. Cook in boiling salted water until tender. Drain. Mix ground beef, eggplant, Spanish rice, tomatoes and mushrooms. Pour into a greased 1 1/2-quart casserole. Sprinkle with cheese. Bake at 350° for 1 hour or until golden brown.
Crush graham crackers. Chop pecans. Chop and mix fruit and raisins, then mix fruit, raisins and pecans. In a double boiler, melt marshmallows, margarine and milk. Then take a little of each graham crackers, fruit, raisins, pecans and liquid mixture and mix good. Continue adding until all ingredients are well mixed. Put in pans or use graham cracker box covered on inside with waxed paper. Refrigerate and let set.
Mix all together. Bake at 350° in a 9 x 13 greased pan for approximately 30 minutes.
Grease 9 x 13-inch pan. Combine oats, flour, oleo and salt until crumbly. Reserve 1/2 of mixture for topping. Spread remaining mixture in pan. Combine rhubarb and Jell-O. Spread over oats. Cover with marshmallows. Cook sugar, water and cornstarch together for 3 minutes. Pour over rhubarb. Cover with reserved mixture. Bake at 350° for 45 minutes.
Sift flour and spices. Mix in nuts and raisins. Add oil, sugar and eggs; add flour mixture, alternating with applesauce. Pour into a large cake pan or Bundt pan. Bake at 350° for 1 hour and 15 minutes. Cool completely before removing from the pan.
Grease a 9 x 13 x 2-inch pan very well. Dump in fruit. Dump cake mix on top of fruit. Thinly slice butter and place all over mix. Sprinkle spices over top. Bake at 350° for 35 minutes.
Arrange chicken in a shallow dish. Mix marinade ingredients and pour over chicken. Refrigerate for 2 hours. Cook on grill for approximately 30 minutes or until done. Serves 4.
Cream margarine and flour. Add pecans and pat out in 9 x 13 pan. Bake at 350° for 20 minutes. Cool completely.
In a large bowl, combine 1 cup of the rolled oats, the dry milk, and the hot water. Stir well, then let cool to 110°F. Meanwhile, whirl the remaining 1 1/2 cups rolled oats in a blender until reduced to a flour.
Cut biscuits in squares and shake in cinnamon sugar. Place in greased pan. In a saucepan, bring white sugar, brown sugar, butter and nuts to a boil. Pour over biscuits. Bake for 30 minutes at 350°. Let stand for 5 minutes. Do not slice, pull apart.
Mix egg white until stiff. Add brown sugar and vanilla. Mix until foamy. Add 2 cups of pecan halves. Mix well.
Make dough according to instructions on box. Spread into pizza dish and paint with a coat of melted butter. Season crawfish. Spread a thin layer of pizza sauce over pizza. Add crawfish, onion, sausage and jalapeno peppers. Cover with a layer of Mozzarella cheese. Place in preheated oven at 450° and bake 15 minutes.
Cook noodles as directed on package. Drain. Combine all ingredients together. Sprinkle top with toasted almonds. Bake in hot oven (400° to 425°) about 20 minutes to 30 minutes until bubbly and brown. Yields 6 servings.
Melt the peanut butter chips and chocolate chips in microwave 2 to 3 minutes. Stir in potato chips and peanuts. Drop on wax paper by teaspoonfuls.
While noodles are cooking, saute onions in 2 tablespoons of the butter until soft and transparent. Add remaining butter. Cook mushrooms and zucchini for 2 to 3 minutes or until tender-crisp. Stir in herbs, salt and pepper. Add Ricotta cheese, 1/2 of the Parmesan cheese and the yogurt, combining well. Gently fold in the noodles. Turn into a 1 1/2-quart oiled baking dish. Sprinkle with walnuts, if used, and remaining Parmesan cheese. Bake at 350° for 20 to 25 minutes or until heated through.
Cook according to directions on box, until almost done, but not thick. Add marshmallows. Stir and let set overnight. Add 1 can drained crushed pineapple and fold in 8 ounces Cool Whip. Refrigerate.
Boil cut up chicken in water to cover in a large pot for 35 minutes. Remove skin and discard. Refrigerate cooked chicken pieces and put giblets into pot with chicken juice and simmer. Chop celery and onions (hopefully in a food processor). Sliver green peppers. Put vegetables into pot. Add poultry seasoning, salt, pepper and lemon juice. Cook on moderate heat for an hour with the giblets. Remove giblets with slotted spoon and cool, then dice finely.
Fry hamburger and onion together. Cook noodles as directed. Combine soups, sour cream, hamburger and noodles in large baking dish. Bake at 350° for 45 minutes.
Thaw potatoes. Heat Velveeta, margarine and milk until melted. Pour over potatoes. Sprinkle Cheddar cheese on top. Bake uncovered at 350° for 1 hour.
Mix together. Spread out on a well greased cookie sheet. Bake at 350° for 15-20 minutes.
Rinse fillets thoroughly in cold water; pat dry with paper towels. Set aside. Coat a medium skillet with cooking spray; place over medium heat until hot. Add onion and garlic; saut until tender. Add celery, carrot, and pepper; cover and cook over medium-low heat, stirring occasionally, 5 minutes or until vegetables are tender. Stir in thyme, and cook over medium-high heat until all moisture has evaporated; stir in 1 Tbsp. parsley. Spoon an equal amount of mixture on each fillet in shallow casserole dish coated with cooking spray. Combine mayonnaise, and mustard; spread mixture evenly over fillets, and sprinkle with lemon juice. Sprinkle mozzarella on top. Bake at 400° for 20 minutes or until fish is lightly browned and flakes easily when tested with a fork. Serve with rice.
Mix all ingredients except bread crumbs. Place bread crumbs on the top and bake in oven at 300° for 20 minutes.
Cook orzo in boiling salted water to cover 8 minutes or until tender; drain. Rinse with cold water; drain again. Combine orzo and oil, tossing gently. Spoon half of orzo into a large glass bowl; top with half each of carrot strips, raisins and sunflower kernels. Repeat layers and drizzle 1 cup Sesame Dressing over top. Combine chopped parsley and sliced green onions; sprinkle over salad. Serve with remaining Sesame Dressing. Yield: 10 servings.
Cook carrots until just tender. Chop onion and bell pepper. Mix all together and allow to marinate one hour or longer. Sauce can be used over salad or chicken can be added and eaten with rice as a casserole.
Press crescent roll dough into a cookie sheet. Bake according to directions on package. Mix mayo, cream cheese and salad dressing. Spread on cooled crust. Top with chopped vegetables, boiled eggs and cheese as desired. Keep refrigerated.
Cream butter and sugar together. Add eggs one at a time, beating after each. Add remaining ingredients. Spread in a 9-inch square pan and bake at 350° for 40 minutes. Nutmeats are optional.
Saute diced onion and bacon. Stir in other ingredients. Bake 1 to 1 1/2 hours at 325°.
Quickly brown chops in butter in saute' pan. Lightly salt & pepper to taste. Arrange tightly in glass baking dish. Cover with apricot puree. Bake at 325° for 25 minutes or until done. Remove from oven; cover with brown sugar and return to broiler for 5 minutes until glazed.
Pour 1 cup boiling water over 1/4 cup sugar, the Crisco and the salt. Cool to lukewarm, then add the yeast, dissolved in 2 tablespoons warm water, and 1 teaspoon sugar. Add the well beaten egg. Stir in about 4 cups flour. Mix well, cover and refrigerate. Take out and make into rolls. If you don't use them each day, punch down daily to get air out. Let rolls rise about an hour before baking. Bake for about 10 minutes at 375°, or until done.
Cook spiral pasta according to directions. Add chicken, tomatoes, olives and mushrooms. Pour your favorite Italian dressing over pasta, meat and vegetables. Mix well. Refrigerate for several hours. Before serving, mix in Mozzarella cheese. Serve with bread sticks. (I like the ones from Little Caesars.)