HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring sugar, Karo and water to a boil. Boil until hard ball forms when dropped in a cup of cold water. Pour over beaten egg whites. Beat with mixer until thick. Add nuts and drop by spoonful onto waxed paper. Top with cherries.
Mix sugar, flour, cocoa and salt in bowl. Put milk in skillet over medium heat. Add dry ingredients and cook until it thickens. Remove from heat. Add vanilla and butter. Serve over hot, buttered biscuits.
Boil spaghetti al dente. Mix sauce, salt, garlic and red pepper. "Nuke" on High for about 1 1/2 minutes. Combine all ingredients; mix together.
Cook beef and onions in hot fat until onions are soft and yellow. Lightly stir in flour, salt and paprika. Cook 5 minutes and add bouillon, tomato sauce, peeled tomatoes, garlic and bouquet. Heat to boiling; cover. Bake at 350° for 90 minutes. Serve over hot noodles or macaroni.
Layer in order. Bake at 350° until golden brown, about 35 minutes.
Combine crumbs and butter. Stir well and press into a 9-inch baking pan. Layer chocolate morsels, butterscotch morsels, coconut and pecans over crumb mixture. Pour milk evenly over top. Bake at 350° for 35 to 40 minutes. Cool and cut into 1 1/2-inch squares. Makes about 3 dozen.
Simmer raisins and water over medium heat until raisins are plump (about 15 minutes). Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup. Heat oven to 400°. Mix thoroughly the shortening, sugar, eggs and vanilla. Stir in reserved liquid. Blend in remaining ingredients. Drop dough by rounded teaspoonfuls about 2-inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. (If using self-rising flour, omit soda, salt and baking powder.)
Mix first 5 ingredients. Mash with fork so the tomatoes break apart. Put a layer of potatoes in buttered large decorative casserole. Cover with a few spoonfuls of tomato mixture. Repeat layers until all ingredients are used and casserole is full. Sprinkle lightly with bread crumbs and Parmesan. Bake, covered, in preheated 350° oven for 45 minutes. Uncover and cook until potatoes are tender. Makes 12 servings.
Cook and drain broccoli. Arrange in 1 1/2-quart baking dish. Blend soup, mushrooms and chicken. Pour over broccoli. Sprinkle with cheese. Bake at 450° or until bubbly hot.
Cube cooked potatoes; do not peel. Cube cheese and mix well with potatoes in large casserole dish. Add onions, pimento and parsley. Top with bread cubes. Pour melted butter over this. Season with paprika and onion salt. Bake at 350° for about 15 minutes or until cheese is melted.
Saute onion in oil until soft. Add garlic and saute briefly. Add remaining ingredients and simmer, covered, on low heat for 35 to 45 minutes, until done.
Mix dry ingredients. Add oil, milk and eggs. Drop in hot oil by 1/2 teaspoonfuls. Drain on paper towels. May coat with confectioners sugar.
Beat eggs in small mixing bowl; gradually add sugar and vanilla. Blend in melted butter; beat well. Combine flour, baking powder and salt; add to creamed mixture. Add cocoa to batter. Bake in 8-inch square pan at 350° for 30 to 35 minutes. Makes 16 squares.
Put rice in bottom of 2-quart greased casserole. In frypan, brown the chops and then put them on the rice. Don't wash pan yet. Lay tomato, onion and green pepper slices on the pork chops. Open the bouillon can or put the bouillon cube into the frypan with 10 ounces water and simmer to make bouillon with drippings. Put a pinch of thyme, marjoram, salt and pepper on the chops. At this point you can refrigerate the casserole and bouillon until ready to bake. At baking time, pour bouillon on chops, cover and bake 1 hour at 350°.
Preheat oven to 375°. Place refrigerated drippings in a 10 to 12 inch iron skillet to melt in oven and heat pan. Brown ground beef in separate skillet,drain fat and crumble beef. Chop onion and grate cheese. Seed and mince peppers. Make batter by combining corn meal, salt, soda, milk, corn and minced peppers. Mix well. Add bacon drippings. Make sure iron skillet is coated well on bottom and sides. Sprinkle more corn meal lightly on bottom of skillet. Pour in 1/2 of batter. Sprinkle beef, onion and grated cheese in layers to cover batter. Pour remaining batter over to cover. Bake for 1 hour at 375°. Cut into wedges and serve. Freezes well. Flavors blend well in refrigerator and freezer and reheats deliciously.
Mix together and sprinkle top with bread crumbs. Bake at 350° for 30 minutes. Serve with rye bread or crackers.
Brown the hamburger (ground beef). Add the water; cover and bring to a full rolling boil. Add vegetables and bring to a boil again. Add rice or barley and salt and pepper. Cook 1 1/2 hours. Serves 10 to 12.
Beat egg well. Blend in sugar, molasses and melted shortening. Sift flour, soda, salt and spices together and add to first mixture. Chill for an hour or more. Roll dough about 1/4 inch thick on a lightly floured board. Cut out. Place on a greased baking sheet. Bake at 375° for 10 minutes.
Brown meat and onion; drain well. Layer in a 9 x 13-inch casserole dish: Doritos, ground meat and cheese mixture (layer to the top of casserole dish). In bowl, combine soup and chilies, pour over layers using a spoon to let soup mixture go into layers. Top with leftover cheese. Bake at 400° until bubbling hot.
Chop tomatoes, onions and celery coarsely; add salt and allow to stand overnight. Drain. Heat vinegar to boiling. Add sugar, mustard and spices (do not put spices in bag). Add chopped vegetables to boiling vinegar. Stir until well blended. Simmer briskly for 1/2 hour. Pour into quarts or pints and seal. This does not say how many this makes.
Measure dry ingredients into medium sized bowl. Measure milk and oil in measuring cup. Pour into dry ingredients and stir with a fork until well mixed. Knead in the bowl 4 or 5 times (do not overknead!). Pat into a rectangle on ungreased baking sheet. Cut into 9 or 12 squares. Do not separate if you want softer biscuits. Separate for crustier biscuits. Bake at 350° for 12 to 15 minutes or until done.
Combine pudding mix, sour cream, and enough juice concentrate to make a good dipping consistency. Refrigerate until ready to use. Makes just over 2 cups.
Grate cabbage on coarse side of grater. Drain peas and beans thoroughly. Mix cabbage, peas and beans together and add 7 tablespoons of horseradish (or more to taste) and mayonnaise. Store in refrigerator until ready to serve. Will keep for several days. Garnish with olives or sliced pimentos.
Cream oleo and Crisco. Add sugar and egg yolks. Add buttermilk and flour alternately. Add nuts and coconut. Fold in beaten egg whites. Bake at 350° for 25 minutes.
Bring to a boil over medium heat dates, margarine and sugar. Boil for 2 minutes, stirring often. Remove from heat; add 2 well beaten eggs. Return to heat for 2 minutes longer. Remove from heat; add nuts, vanilla, salt, then Rice Krispies. Cool until cool enough to handle. Roll into 1-inch balls, then roll in coconut. Refrigerate in warm weather.
Melt butter. Saute onion and add flour. Add milk to make a white sauce. Add broth and spices. Add chicken and parsley. Simmer until thickened. Pour over pastry or toast cups to serve.
Cook broccoli by package directions. Beat eggs. Stir in mayonnaise, soup and onion. Drain broccoli and stir into egg mixture. Mix well and pour into casserole dish. Top with crushed crackers, then shredded cheese. Bake at 350° for 30 to 40 minutes.
Combine crumbs and margarine; press onto bottom of a 9-inch spring-form pan. Bake at 350° for 10 minutes. In heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate; pour over pecans. Bake at 350° for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and additional finely chopped pecans. Serves 10 to 12.
Drain fruit. Dissolve jello in boiling water. Fold in strawberries, bananas and pineapple. Pour half of mixture into jello mold or square pan. Chill until it starts to jell. Spread sour cream over the chilled jello. Pour remaining jello over the sour cream layer. Chill until firm.
Preheat oven to 325°. Combine all ingredients in a large bowl. Beat with an electric mixer until smooth. Pour into two large greased and floured loaf pans. Bake for one hour or until toothpick comes out clean. This recipe also makes great muffins!
Saute onions in butter 3 minutes. Add water and bouillon cubes. Bring to a boil and cook until noodles are done. Add cooked broccoli. Reduce heat. Add milk and cheese chunks. Stir until melted and season with pepper. Yields 3 quarts.
Prepare dinner as directed. Brown meat, pepper and onion. Cook until tender. Stir in corn, tomato paste, water, salt and pepper. Add dinner. Simmer 10 to 15 minutes. Serves 5.
Melt caramels in water in top of double boiler. Add nuts and stir. Drop by teaspoon onto waxed paper. Let cool.
Place bacon and onions in a 1 1/2 quart casserole dish. Microwave on High until bacon is crisp and onions are tender, about 3 or 4 minutes. Stir in remaining ingredients, then microwave on High until chicken livers are firm and tender and sauce is thickened, about 17 to 22 minutes, stirring once or twice. This can be served over rice or noodles.
Blend all together and make into balls. Boil cabbage in boiling water, then drain. Wrap balls into cabbage and place into deep pan with lid. Pour can of tomato juice over them. Add sauerkraut. Bake until juice thickens. Bake at 350° for about 2 hours.
Brown beef in drippings; drain. Add onions and garlic; cook until tender. Add tomatoes, paste, salt, pepper, basil, oregano and bay leaf. Cover and simmer for 1 hour. Remove bay leaf. Cook noodles in boiling salted water until tender; drain. Arrange in a greased baking dish. Pour half of meat sauce over noodles. Cover with Mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
In medium skillet, saute mushrooms in butter until tender. Remove mushrooms with a slotted spoon and drain on paper towels. In a blender or food processor, blend eggs, sour cream, cottage cheese, Parmesan cheese, flour, onion powder, salt and Tabasco sauce. Fold in mushrooms, Jack cheese and crabmeat.
Mix all ingredients; cover and refrigerate for 2 days. Divide meat into 2 equal parts and roll in nylon net or make muslin bags and stuff. Bake in slow oven (225°) for 4 hours, turning occasionally. Cool. Remove netting. Freezes well.
Dissolve yeast in the lukewarm water and let set. Mix in the order given all together and put in warm place; let rise. Make rolls, tea rings or cinnamon rolls and let rise again. Bake at 350° for about 20 minutes or light brown.
Preheat oven to 350°. Grease and flour 2 (9-inch) round pans; heat milk and butter on medium heat until butter has melted, do not cool. Beat eggs with mixer until light and fluffy (about 5 to 7 minutes). Slowly add sugar in fourths (still on high.) Turn mixer to low and slowly add flour and baking soda mixture; mix well. Add milk and butter mixture. When combined, add vanilla and mix well. Pour into cake pans and bake 20 to 30 minutes or until cake tests done.
Cook and stir garlic, pepper, mushrooms and onion in oil for 5 minutes or until vegetables are tender. Add tomatoes, tomato sauce, chili powder and cumin. Heat to a boil. Reduce heat to low. Add beans, zucchini and corn. Simmer 15 minutes. Add 1 cup cheese. Stir until melted. Spoon into bowls and top with remaining cheese.
Cut all vegetables into rings or rounds. Mix last 5 ingredients and pour over vegetables. Cover; let sit in fridge for 24 hours, then serve.
Season fish pieces with salt, pepper and hot pepper. Sprinkle lime over fish and let stand 1/2 hour. Put fish pieces in a medium-sized pot. Add onion, green pepper, water and potatoes. Boil for 10 to 15 minutes or until done. Serves 6. Serve with rice or pasta.
Cook pudding according to directions, only adding the chocolate chips and butter as the pudding cooks. Pour into crust. When completely cool, add topping.
Bake chicken until almost done (45 minutes). Pull meat off bone in strips. Mix remaining ingredients together and coat strips. Deep fat fry in oil until golden brown.
Beat cream cheese with fork until smooth. Add rest of the ingredients. Shape into ball. Wrap in Saran Wrap or foil. Let get firm. Roll cheese ball in 1 cup of chopped pecans.
Microwave cream cheese for 15 seconds. Mix all together, except ground nuts. Roll ball in ground nuts.
Preheat oven to 350°. Grease a 9 x 13-inch ovenproof glass baking dish. Using electric mixer, blend cake mix, butter, pecans and 1 egg for 1 minute. Pat mixture into bottom of prepared dish.
Stir together all ingredients. Chill. Serve as a dressing for cooked or raw vegetables. Makes about 1 1/2 cups.
In 1 quart of water, boil onion and celery. Add potatoes. Cook until tender. Then add corn, peas, soup and Velveeta cheese. Cook on low heat until melted or leave in crock-pot.
Save the juices from drained fruit. Nuts can be added or any other fruits that you wish. When fruit are prepared add Fruit Salad Dressing.
Chop cabbage, line bottom of greased 13 X 9 inch pan with the cabbage. Brown meat and onion. Stir in rice, salt and pepper. Spoon over the cabbage. Heat soup and water to boil and pour over all. Sprinkle with cheese. Cover tightly with aluminum foil. Bake 1 1/2 hours at 350°.
Mix first four ingredients by hand until texture of coarse meal. Slowly add water until dough forms a ball. Roll dough to 1/2 inch-thickness and cut into bone or other shapes. Place on ungreased cookie sheet and bake at 400° for 10 to 15 minutes until bottoms are lightly browned. Cool completely. Store in refrigerator.
In bowl beat eggs, milk and basil until blended. Pour egg mixture into pie plate where cheese and sliced pepperoni have been spread. Bake 25 minutes in a 350° oven until knife inserted comes out clean.
Cook rice according to package directions. Transfer to bowl; cover and chill. Combine mayonnaise and sugar. Fold in whipped topping. Add celery, apples, walnuts and raisins to chilled rice. Fold in topping mixture. Makes 6 to 8 servings.
Cook and drain carrots. Layer with onions and pepper. Heat marinade and pour over carrots. Chill overnight. Serve cold.
Place chicken in lightly greased 9 x 13 x 2-inch baking dish. Blend soup with broth and eggs. Pour over chicken. Combine flour, buttermilk and oleo or butter. Mix well. Spoon over chicken, spreading evenly; do not stir. Bake, uncovered, at 350° for 1 hour or until crust rises to top and is golden brown.
Chop the bell pepper and onion very fine. Set aside 1 cup pecans. Drain pineapple and mix all other ingredients well. Form into a ball and roll in remaining pecans. Serve with your favorite crackers.
Mix flour and baking powder and milk. Melt butter in baking dish; add batter, then pour sweetened fruit on top. Bake in a 350° oven for about 20 minutes or until light brown.
Sift together 2 cups flour and confectioners sugar. Cut in margarine. Press into 9 x 13-inch pan; bake at 350° for 20 minutes. Beat eggs, lemon juice, sugar and grated lemon rind. Sift together 1/4 cup flour and baking powder. Stir into egg mixture. When crust is baked, pour mixture over hot crust. Return to oven and bake 25 minutes longer at 350°. Cool, then sprinkle with confectioners sugar. Cut in bars.
Put first 3 ingredients in heavy pan and boil 3 minutes, covered. Uncover and boil until hard crackle in cold water. Add 2 tablespoons oleo. Add 2 cups raw peanuts; cook until syrup is golden brown. (It takes approximately 7 1/2 minutes after putting peanuts in.) Remove from heat. Add 2 1/2 teaspoons baking soda. Stir well. Pour into a well-greased pan (large pan). Cool and break into pieces.
Cook squash and onion until tender; drain well. Add salt and pepper to taste. Stir in soup, stuffing and butter. Mix well. Pour in casserole dish and bake at 375° for 45 minutes.
Mix or blend wet, then add dry ingredients. Should be of thick consistency. Mix in parsley last. Serve with crackers, breadsticks, pita bread, etc.
Cook the water, sugar, cornstarch and butter in a double boiler until thick. Beat the egg yolks until creamy and add a small amount of hot mixture to the egg yolks and then add all of the hot mixture to prevent curdling. Cook this a few minutes and then add the lemon juice. Pour into a baked pie crust.
Beat eggs in a large bowl. Add all ingredients, except bread crumbs. Pour mix into greased 9 x 13-inch pan. Dot with butter and sprinkle with bread crumbs. Bake at 350° for 30 minutes.
Mix all ingredients together and place in casserole dish. Bake at 375° for 30 minutes or until bubbly.
Mix chicken breasts, lettuce, onions, chow mein noodles and almonds together. Gently heat the vinegar, oil, sesame seed, salt, pepper and Accent in a saucepan until sugar dissolves. Cool. Pour over salad ingredients.
Mix graham cracker crumbs and butter together and press on bottom of 9 x 13 baking dish. Set in refrigerator to chill.
Place scallops in buttered dish. Sprinkle with bread crumbs and then dab with butter. Top with remaining ingredients and bake in preheated oven at 350° for 20 minutes, uncovered.
Melt the garlic butter in soup pot. Add onions and saute until tender but not browned. Add chilies, cumin, oregano, ground red pepper, chicken broth and hash browns. Cook until potatoes are fork tender. Add beans and chicken. Stir and continue cooking over low heat for about 5 minutes. Gradually add half & half. Stir in cheese.
Take chicken breasts and pound with meat mallet until about 1/2-inch thick. Place chicken in resealable plastic bag. Add lemon juice. Marinate 30 minutes to 1 hour. Remove chicken. Dredge in flour. Cook in skillet in the cooking oil until done. Should be about 3 minutes per side. Will be golden brown. Serve hot. Makes 4 servings.
Grease a shallow 2-quart casserole or baking dish. In the baking dish, combine all the ingredients except the cheese and topping. Place in oven at 450° for about 10 minutes while preparing the topping. Cover top of hot casserole with cornbread mixture and return to oven for approximately 25 minutes or until done.
Heat oven to 350°. Cook noodles as directed on package and drain. In large skillet, cook and stir onion in butter until tender. Stir in soup, pimento and chili peppers. In a greased 4-quart casserole dish, layer 1/2 noodles and 1/2 chicken. Top with 1/2 the soup mixture and 1/2 cheese. Repeat layers. Bake uncovered about 45 minutes.
Mix flour, sugar and milk together. Spread half in a greased pan (9 x 13-inch). Pour on fruit, then spread remaining mixture on top. Bake at 350° until done, usually 30 minutes.
Combine all ingredients in a small bowl. Mix well. Brush or spoon mixture over ham during last 30 minutes of baking time. Makes 1/2 cup.
Crust: Combine crushed Oreos and melted margarine. Pack into bottom of a 9 x 13-inch pan. Freeze 1 hour.
Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake until golden brown. Bake at 400° for 20-30 minutes. Makes 24 muffins.
Preheat oven to 350°. In a 13 x 9 x 2-inch baking dish, layer ingredients as given. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool before cutting into squares. Store, loosely covered, at room temperature.
In alternate layers, arrange the cabbage and onion in large bowl. Top with 7/8 cup of sugar (do not stir).
Combine chocolate and butter in top of a double boiler; bring water to a boil. Reduce heat to low. Cook until chocolate and butter melt, stirring occasionally. Remove mixture from heat and let cool. Add powdered sugar and milk to chocolate mixture, beating at medium speed of an electric mixer until smooth. Stir in vanilla. Yields 2 cups.
Crush vanilla wafers. Mix with all ingredients except coconut. Shape into small balls and roll in coconut. Freeze and serve frozen. Makes about 3 dozen.
Prepare gelatin according to directions on package and gell with fruit cocktail. Chill until set. Make pudding according to the directions on package. Cut angel food cake into small squares. In a bowl, make layers of cake, vanilla pudding, jello with fruit cocktail, whipped cream and roasted, slivered almonds. Do these layers 2 times. Can be prepared 24 hours ahead.
Mix first 4 ingredients; let stand 1 hour. Combine all ingredients in a large jar; refrigerate. Take out as you need.
Combine all ingredients and simmer until vegetables are tender. Very lo-cal, nutritious soup.
Place chicken cutlets in baking dish. Saute onion in butter until golden brown. Add other ingredients except cheese and pour over cutlets. Top with cheese and bake, uncovered, at 350° for 1 1/2 hours.
Blend all ingredients in large bowl. Beat 4 minutes at medium speed of mixer. Pour into greased and floured Bundt pan. Bake in 350° oven for 50 to 55 minutes. Cool in pan 15 minutes; remove and cool on rack. Top with powdered sugar glaze.
Brown hamburger meat in a skillet until done and drain fat. Season with salt, pepper and chili powder. Can use part of a package of taco seasoning. Optional: Add some chopped onion and bell pepper. Add chunked pieces of Velveeta cheese to top of meat. Pour cornbread mixture (all the ingredients except meat) on top of the meat and cheese. Bake at 400° for about 45 minutes. Remove from oven and top with grated cheese.
Cream butter and sugar together. Add lightly beaten egg yolks. Sift dry ingredients together. Add to butter and sugar mixture alternately with sour cream. Add vanilla. Beat egg whites until stiff but not dry. Fold into mixture and bake in greased and floured angel food pan at 300° for 1 1/2 hours.
Cook macaroni until just tender, drain and rinse in cold water. Drain well. Mix with all ingredients. Quantity of each ingredient may be adjusted to suit personal taste. Makes 8 servings.
Pour over cabbage rolls; bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Grease and flour a 12-cup Bundt pan or large tube pan.
In a saucepan, melt the butter and combine with the water. Add the cocoa and bring to a boil. Stir well and remove from heat. Add the sugar; mix well. Add the flour, stirring until smooth. Blend the eggs and sour cream into the mixture. Spread into a well-greased 13 x 9-inch baking pan. Bake in 375° oven for 40 minutes or until done.
Place 2 cups croutons in a buttered 2-quart casserole. In a large bowl, combine sausage, celery, green pepper, onion and pimiento. Fold in mayonnaise and mustard. Spread over croutons. Top with cheese and remaining croutons. Combine eggs and half and half. Pour over croutons. Cover and refrigerate at least 2 hours or overnight. Bake in a preheated 375° oven, uncovered, for 1 hour or until set. Remove from oven and let stand 10 minutes before serving. Makes 8 to 10 servings.
Prepare white bread dough per instructions. Roll to 1/8-inch ticks. Cut into 2-inch strips. Put 2 slits into middle. Put in hot oil and fry until brown. Drop into paper bag with powdered sugar and shake. Ready to eat!
Sprinkle Sazon seasoning over cubed tofu. Saute vegetables in oil. Cook for 10 minutes or until done. Add tofu and soy sauce. Heat thoroughly. Serve over rice. Serves 2.
Prepare vegetables in a salad bowl. Cover with a layer of mayonnaise. Sprinkle grated cheese and bacon. Parmesan cheese may be put on top, if desired. Refrigerate overnight. Toss together before serving.
Chop up all of the squash in thin slices. Dump the flour and water in different bowls. Dip each slice of squash in the water and then dip into the flour. Layer on a cookie sheet sprayed with butter spray. Cook at 400° for 10 to 15 minutes or until crispy. Add any seasonings that you like.