HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 3 ingredients together and let stand. Mix dry ingredients. Beat eggs. Add all wet ingredients to dry ingredients. Mix well by hand. Use a square cake pan and alternate a layer of apple mixture, then a layer of batter mixture until each is used up. Bake at 350° for 1 hour.
In 3-quart saucepan, saute onions, celery and potatoes in oil 5 minutes or until onion is tender. Stir in cabbage and add chicken broth, garlic and seasonings. Cook over moderate heat, stirring occasionally, or until potatoes are tender. Stir in beans. Cook 10 minutes longer for beans to heat through. Makes 4 generous servings.
Heat oven to 300°. In medium bowl, combine all ingredients. Spread into 8-inch pie plate or casserole. Bake about 30 minutes or until heated through. Serve with taco chips.
Combine Kool-Aid, jello and sugar. Pour boiling water over; stir until dissolved. Add the cold water. Pour into Tupperware popsicle holders. Makes approximately 18.
Sift flour, cornmeal, sugar and baking powder together. In mixing bowl, whisk together eggs, oil and buttermilk. Add the dry ingredients to the egg mixture and stir just until the flour is blended in; do not overmix. Stir in blueberries. Heat a large nonstick skillet over medium heat. Spoon about 1/3 cup batter into skillet and spread it to make a pancake 4-inches across. Cook the pancake on the first side until bubbles begin to form and underside is well browned; turn pancake over and repeat. Enjoy!
Mix beef, bread crumbs and milk together well. Roll into balls; place on cookie sheet. Bake at 350° for 30 to 35 minutes. While meatballs are browning, mix the rest of ingredients together in a saucepan. Simmer for 15 minutes. Pour sauce over the meatballs in a 1 1/2-quart baking dish. Cover and bake an additional 30 minutes at 350°.
Brown beef with chopped onion. Pour off excess grease. Add chili powder and salt. Stir well. Simmer on low heat for 10 minutes. Spoon into 9 x 13 x 2-inch casserole. Layer beans, cheese and tortillas over meat. Pour tomato liquid over cheeses. Chop tomatoes and chilies; spread over cheese. Spoon soup evenly over top. Cover and refrigerate overnight. Following day, bake, uncovered, for one hour at 350°. Serves 12.
Preheat oven to 350°. Put all ingredients except margarine in a bowl. Melt margarine in 8 or 9-inch pan and pour into bowl. Mix by hand. Pour mixture into the square pan and bake 25 minutes.
Arrange chicken in a casserole. Salt and pepper. Heat soup and water in pan until well mixed. Pour over chicken. Bake in microwave for 30 minutes or in oven until chicken is done (350° for 30 to 40 minutes).
Soften cream cheese to room temperature; whip 3 minutes. Add garlic, Italian seasoning and bacon bits. Mix well. Carefully add celery, olives and Longhorn. Chill and form into one or two balls. Roll in chopped nuts.
Marinate the wings and drumettes overnight. Cook 1 hour and 15 minutes at 375°.
Combine apples, celery, nutmeg and walnuts, then add mayonnaise to taste.
Cut artichokes into small pieces. Combine with other ingredients and spread into a small porcelain baking dish. Bake 30 minutes at 350°. Spread on crackers.
Drain corn and beans. Mix together all ingredients and place in 2-quart casserole dish. Top with crushed Ritz crackers, slivered almonds and 1 stick melted butter. Bake 25 to 30 minutes at 350°.
Mix sugar with orange juice and water in saucepan. Cook over low heat to hard ball stage. Stir in pecans and orange rind to coat. Spread on wax paper to cool. Store in an airtight container.
Preheat oven to 400°. Cut the potatoes in half or quarters. Put into a bowl with the olive oil, salt, pepper and garlic. Toss until potatoes are well covered. Dump potatoes on a baking sheet; spread out to make one layer. Roast in the oven for 1 hour or until brown and crisp. Flip potatoes within the hour to ensure browning. When done, toss parsley over potatoes, then serve.
Pour/mix Eagle Brand milk, limeade and Cool Whip together until smooth. Add food coloring, if desired, and lime juice (if you like it tangy!). Pour into crusts. Pies should be frozen for at least 2 hours before serving.
Combine wine, soy sauce, garlic, mint, rosemary and pepper and pour over the lamb in a shallow glass baking pan. Refrigerate, covered, for 6 hours, turning frequently. Preheat the grill. Drain the meat but reserve the marinade. Grill the lamb 4 inches above the coals about 20 minutes on each side, basting frequently with the marinade. After 30 to 40 minutes, check for doneness. When done, cut into thin slices and serve.
Beat whipping cream until soft peaks form. Fold in mustard and chives. Makes 1 cup.
Melt chips and paraffin in deep narrow bowl. Spread each vanilla wafer generously with peanut butter. Using tongs, dip each wafer into melted chocolate. Handle with care and place each patty on a buttered sheet of foil or wax paper. Cool. They are ready to eat as soon as the chocolate is set.
Melt butter in baking dish. Add flour, sugar, salt, baking powder and milk. Mix together. Add 1 can desired fruit. Bake at 450° for 30 minutes, or until golden brown.
Preheat broiler. Place tortilla chips on a cookie sheet. Spread beans on each chip. Top with cheese, olive and onion. Broil until cheese is melted. Serve with bowl of salsa. Yield: 4 servings.
Mix together and cook for 4 to 5 hours. Makes 3 puddings.
Place all dry ingredients in a large mixing bowl. Make a well in the center of the dry ingredients. Stir carefully, just enough to dampen the dry ingredients. Pour into 2 loaf pans (large). Bake 1 hour at 350°. Serves 12 to 18.
Brown meat in skillet. While cooking, add garlic powder, salt and pepper. Cook noodles in boiling water until tender, then drain off water. Combine soup, water and sour cream; mix well. Combine meat, noodles and soup mixture in large pan. Let simmer for 5 to 8 minutes over heat. Serve.
Melt butter and cocoa together. Remove from heat and stir in sugar and eggs. Mix well and add flour, salt, nuts and vanilla. Mix well and spoon batter into a greased 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes. Sprinkle marshmallows on top of hot cake and let stand for 15 minutes.
Put large and small mixer bowls and beaters in refrigerator until very cold, overnight is good.
Drain string beans into a casserole dish and evenly spread. Thoroughly mix 2 cans of golden mushroom soup through the beans until evenly mixed through. Place the onion rings all over the top of the casserole. Preheat oven to 325°. Cook, uncovered, for 30 to 35 minutes.
Mix flour, butter, brown sugar and beaten egg yolks; gradually add milk, stirring constantly until thick and smooth. Add vanilla; pour into baked pie shell. Whip egg whites until stiff. Add 4 tablespoons sugar, spread over pie. Place in oven at 300° for 15 minutes until brown.
Use double boiler to melt candy. Be sure water in boiler is not boiling, as candy will stick to boiler. When melted, fold into Cool Whip. Pour into graham cracker crust and refrigerate for about 2 hours.
Scrub the potatoes and scallions. Cut the potatoes in quarters and the scallions in 1/2-inch pieces. Put them in a saucepan and dust with flour. Add the milk, cream, butter, salt and white pepper. Cook over low heat, covered, for 20 to 35 minutes, stirring occasionally until done. Sprinkle generously with dill or parsley. Serves 6.
Grate potatoes fine. Combine all ingredients. Fry in 1/16-inch oil until golden brown and crisp, 3 to 4 minutes each side. Drain on paper towels. Serve with sour cream, applesauce and/or grape jelly.
Corn muffin mix is the base of a colorful cornbread, textured and flavored with the additions of corn, smoked cheese, chili peppers and ripe olives. In the Toledo Blade test, this recipe was baked in a loaf pan to yield attractive slices.
Cook potatoes until tender. Drain and put in a large bowl. Add milk and half of the melted butter, fold in egg, cottage cheese, cream cheese, and onions. Place in a greased baking dish. Combine crackers and remaining butter and sprinkle over the potato mixture. Bake uncovered in a 350 degree oven for 20-30 minutes, or until crackers are lightly browned.
Mix sugar, flour, oats and oleo. Put together in order written. Sprinkle last mixture on top. Bake in moderate oven (325° to 350°) for about 40 minutes. Serve with ice cream or Cool Whip.
Cream oleo, sugar and eggs. Add vanilla and almond extract. Add flour, 1 cup at a time. Mix well. Spread 1/2 batter in a greased 13 x 9 x 2-inch pan. Spread pie filling on top of batter.
Heat oven to 350°. Grease a 9 x 13-inch pan. Cream butter and brown sugar. Add vanilla and eggs, mixing well. Combine flour, sugar and salt. Stir dry ingredients and nuts into sugar mixture until well combined. Spread in prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool; sprinkle with powdered sugar. Makes 24 squares.
Sprinkle pudding over Cool Whip; stir well. Let set for a few minutes, then add remaining ingredients. Refrigerate until time to serve. If thick after sitting, add a little more fruit cocktail juice. Makes 12 servings.
Mix first 6 ingredients. Stir in next 4 ingredients. Chill one hour. Drop dough by rounded teaspoon on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Wash, dry and cut green tomatoes in thick slices. Sprinkle with salt; let stand 5 minutes, then drain. Sprinkle with freshly ground black pepper. Dredge in corn meal and fry in hot fat until lightly browned. Serve hot. Makes 4 servings.
Use a 9 x 13-inch cake pan, prepare and bake cake mix using package directions. Pierce warm cake with a fork. Spread sweetened milk then caramel topping over cake. Spread Cool Whip over cooled cake. Sprinkle with crushed candy. Serves 12 to 16.
Cool shrimp and chop in small pieces. In bowl, mix sour cream, cream cheese, mayonnaise and lemon juice. Add other ingredients and stir good. Place in refrigerator overnight. Put in pretty cut glass bowl on crystal tray and place crackers on tray.
Preheat oven to 350°. Combine eggs, sugar, strawberries, bananas, orange rind and oil in mixing bowl. Beat at medium speed for 2 minutes. Add mixture of flour, baking soda, cinnamon, salt and nutmeg. Stir just until moistened. Stir in walnuts. Pour into 2 greased 5 x 9-inch loaf pans. Bake 1 hour or until done. Yield: 2 loaves.
Grease and flour 9-inch deep dish glass pie plate. Pour all ingredients in blender; blend well. Bake at 350° for 1 hour.
Beat eggs, oil, sugar and vanilla until thick. Stir in zucchini. Add remaining ingredients and mix well. Pour in greased cake pan and bake for about 50 minutes at 350°.
Place cooked spaghetti noodles in a deep dish baking pan (packed). Place pizza sauce on spaghetti, then cheese and toppings of your choice. Place in oven and bake at 400° until cheese melts and toppings are hot. Serve pizza lukewarm.
Melt margarine in 1-quart baking dish. Mix flour, sugar and milk together to form batter. Pour into melted margarine. Pour peaches on top. Do not stir. Bake at 350° for 45 minutes or until golden brown.
Brown ground beef and set aside. Wash and chop vegetables; toss in large salad bowl. Add cheese and Thousand Island dressing. Mix thoroughly. Drain the browned ground beef and add it to the salad. Crush Doritos and add to the salad. Chill for 1 hour. Serve.
In large saucepan over medium-high heat, cook garlic in margarine for 2 to 3 minutes. Add broth and tortellini. Heat to boil. Reduce heat. Add spinach and tomatoes. Simmer for 30 to 45 minutes. Serve topped with cheese.
In large bowl put 1/2 torn greens. Make sure they are clean and dry. Sprinkle with sugar, salt and pepper. Layer sliced boiled eggs and a little salt on that layer. Next layer, in order, thawed peas, remaining greens or different kind, bacon and cheese. Spread mayonnaise over top, clear to the edge of the bowl. Cover and refrigerate overnight. Add 2 bunches of diced green onions and a little paprika, then toss and serve. Serves 12 to 15. This is very good and keeps for parties.
Toss cucumbers and onions together and place in a gallon container with tight-fitting lid.
Boil chicken with onion, celery and carrot until tender. Reserve vegetables. Chop chicken (you should have 4 cups). Saute pepper in butter in a large skillet. Mix in flour until smooth. Add milk and cook until thick. Add cheese until melted. Cut off heat. Add pimento, soup, mushrooms, chicken and reserved vegetables. Add soy sauce and seasonings, then spaghetti. Turn into 2-quart casserole. Top with grated cheese. Bake at 350°, uncovered, for 45 minutes. Let stand 10 minutes before serving.
Mix the first 7 ingredients. Join and roll out 2 triangles of crescent rolls to form a square (total of 4 squares). Spoon equal amounts of mixture onto each square. Bring corners of squares to center and twist. Place on lightly greased baking sheet. Brush with 1 tablespoon of butter. Bake at 350° for 20 to 25 minutes. Makes 4 servings.
Fry bacon; drain and crumble. Mix salad dressing, sour cream, raisins, vinegar, onion, sugar and cheese.
Combine first 5 ingredients. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and chopped pecans/walnuts.
In a 2-quart saucepan, combine the chips with the milk. Heat over medium-low heat, stirring until chips are melted. (Be careful not to burn or scorch.) Remove from heat. Fold in nuts and marshmallows. Spread in a well-buttered 9-inch square pan. Refrigerate about 2 hours, or until firm. Cut into small squares. Yield: 2 pounds.
Blend margarine, cheese, pepper and Tabasco. Add flour and cereal. Chill; form into small balls. Place on baking sheet and flatten with fingers. Bake at 450° for 15 minutes. Makes about 95 small imps.
Mix all ingredients and store in airtight container. Makes 1 quart dry mixture. To make 1 cup tea, mix 2 spoons of mixture to 1 cup boiling water.
Mix ingredients together including juice from clams in mixer and beat until smooth. Refrigerate and serve cold with chips, pretzels, etc.
Cook macaroni; drain. Beat eggs; add to macaroni. Add the rest of ingredients. Top with buttered bread crumbs. Bake at 400° for 30 to 40 minutes.
Beat cream cheese until smooth; add powdered sugar. Then slowly add in Cool Whip. Will be thick. Place in pie crust, then top with pie filling. Sprinkle top with extra graham cracker crumbs or chopped nuts.
Soak peas in water overnight. Drain. Put peas and ham bone in water. Add onions and celery. Bring to boil and simmer slowly, stirring occasionally until peas disintegrated and turned to mush. Add seasonings. Makes 8 to 10 servings.
Use candy thermometer. Cook in heavy iron frying pan. Cook sugar and butter to soft crack on thermometer. Put in nuts and vanilla. Stir mixture well. Pour out on large pizza pan. Cool and break into small pieces.
Mix all ingredients together and shape into patties. Layer patties in wax paper before freezing.
Blend powdered sugar and margarine together. Combine peanut butter and graham crackers with this mixture. Spread in 9 x 13-inch pan. Melt chocolate chips and spread on the peanut butter mixture in the pan. Cool in refrigerator and cut in bars.
Put thawed potatoes in an 11 x 17-inch pan with seasoning. Heat soup and 1/4 cup butter. Stir in sour cream. Pour over potatoes. Put cheese and onion on top. Top with bread crumbs and 2 tablespoons of butter. Bake at 350° for 45 minutes. This freezes well. Bake after removing from freezer, not before freezing.
Beat egg yolks with an electric mixer on high for 5 minutes. Gradually beat in white sugar. Warm whipping cream in a saucepan on low heat until very warm. Gradually add in beaten egg mixture, stirring constantly, and cook for about 5 minutes until thick. DO NOT BOIL! Pour into an ungreased pie plate; cover and chill for 2 hours. Sprinkle with brown sugar and broil for 5 minutes. Serve over fresh fruit slices and angel food cake or pound cake.
Have butcher bone the lamb or do it yourself. Peel fell from lamb and trim off any fat. Sprinkle lamb out flat on waxed paper on kitchen counter. Sprinkle with salt, pepper and lemon rind. Sprinkle with the lemon juice and, with your hands, massage juice into meat. Roll them up jelly-roll style and tie at 2-inch intervals. Combine onion, carrots and celery and spread over the bottom of a large, shallow roasting pan. Place rolled lamb on vegetables. Pour bouillon over meat and vegetables. Roast, uncovered, at 325° for 2 to 2 1/2 or 2 3/4 hours, depending on degree of doneness desired. Baste frequently with pan juices. Transfer lamb to a heated platter and keep warm in a low oven (150° to 175°). Bring pan juices and vegetables to the boiling point and skim off all grease. Puree in a blender or food processor or push through a sieve. Return to pan and add 1/2 to 1 cup white wine depending on consistency of the gravy you prefer. Bring quickly to the boiling point, stirring constantly and cook for 1 minute. Carve lamb and place on a heated deep platter. Spoon a little of the gravy over the meat and pass the rest in a sauce-boat, or if there is little gravy, spoon it all over the meat.
Peel and parboil mirlitons. Saute onion in oil. Add the mirlitons and pepper and cook until most of the liquid has cooked down. Saute the shrimp until pink in color. Add them to the mirliton mixture and cook until thick and smooth. Season to taste. Pour into a baking dish. Top with bread crumbs. Bake in a 350° oven for about 1/2 hour. (Same procedure can be used for eggplant and squash.)
Beat sugar, oil and egg together. Add the remaining ingredients, alternating with 1 cup of boiling water. Last, add 1 teaspoon vanilla. Makes very thin batter. Bake at 350° for about 15 minutes or until a toothpick comes out clean. Makes 18 cupcakes. Ice as desired.
Mix all ingredients. Pour into baking dish. Bake 30 minutes at 350°.
In a large mixing bowl, combine all ingredients; mix lightly. Chill at least 3 hours before serving.
Cook hamburger with onions; drain. Put into crock pot with cheese and salsa. Simmer until all ingredients are well blended and the cheese is melted. Serve with Nachos or taco chips for a snack or party treat. Kids love this!
Mix yellow cake mix according to box directions but cut water by 3 tablespoons. Stir in poppy seed. Pour half of batter into pan; sprinkle Vienna Revel over batter. Spread remaining batter over Vienna Revel. Bake at 350° for 50 minutes or until toothpick test is done.
Prepare macaroni and cheese according to directions. Add hamburger. Stir in both cans of mushroom soup and mix well. Pour into greased casserole dish. Top with chips or onions. Bake at 350°, uncovered, for 20 minutes. Serves 8.
Heat corn and milk. Gradually add egg. Add onion, crackers and seasonings. Put cracker crumbs on top, also. Bake in 350° oven in buttered baking dish about 1/2 hour.
Mix all together. Bake at 375° for 1 hour in greased Bundt pan.
Melt butterscotch in water and cool. Sift flour, salt and baking powder; set aside. Cream sugar and shortening. Beat eggs separately; add. Blend in melted butterscotch; add dry ingredients alternately with buttermilk. Bake in 2 pans at 375° for 30 minutes.
Dissolve Jell-O in hot water and cool, but don't allow to thicken. When cool, add rest of ingredients and stir. Put in mold or molds and refrigerate.
Mix all ingredients thoroughly. I usually separate dough of cream cheese into 3 large balls, then add flavoring and food coloring. That way, I have an assortment of mints from 1 batch. You may need to add more powdered sugar after flavoring and food coloring so dough will not be sticky. Shape into tiny balls. Roll in granulated sugar and press into molds. Let dry thoroughly overnight. Freezes well. Makes approximately 60 mints.
Combine water, salt, shortening and sugar in bowl. Cool to lukewarm. Add softened yeast. Add egg and half of flour. Beat well. Stir in more flour to handle easily. Grease top of dough. Cover and put in refrigerator. Will keep 3 days or immediately shape into rolls after mixing. Cover with a towel and let rise about 1 1/2 hours. Bake at 425° for 12 to 15 minutes on greased pan. Brush with butter after baking.
Mix all ingredients together. May take more or less flour, depending on consistency. Let rise about 45 minutes. Bake at 350° for 15 to 20 minutes. Will make either 2 thin crusts or 1 thick crust.
Peel and halve the apples, removing the core. Slice thinly, do not place in water to preserve the color. Grease on ovenproof dish and line with a layer of bread crumbs. Dot with lumps of butter, sprinkle with sugar to taste and cover with a thick layer of apples. Repeat until all is used up, finishing with a layer of bread crumbs. Press well together, dot with butter and bake at 330° for about 30 minutes until the apples are cooked through. Cool and turn out of the form, decorating with whipped cream when quite cold. The apple cake may also be served lukewarm with whipped cream.
Spray baking pan with Pam. Boil chicken and cut in pieces. Spread broccoli on bottom of pan. Spread chicken on broccoli.
Mix the first 3 ingredients in greased baking dish. Blend the next 4 ingredients over low heat. Pour the sauce over potato mixture and bake at 350° until bubbly.
Preheat oven to 425°. Combine first 9 ingredients in a bowl. Transfer to a 2 1/2-quart baking dish. Prepare corn muffin mix according to package directions. Blend in corn. Spoon evenly over bean mixture to within 1-inch of edge. Bake until topping is golden brown, about 30 to 35 minutes. Serve immediately.
Drain all beans; toss beans with celery, green pepper and onion in a large bowl.
Mix together evaporated milk, mustard and black pepper. Pour over lettuce and onion. Toss and chill. In skillet sprayed with nonstick cooking spray, brown and cook bacon. Cool and crumble. Add vinegar and sugar to skillet and bring almost to boil. Pour over lettuce. Top with crumbled bacon and serve warm. Makes 4 servings.
Put mayonnaise in bowl; add water and sifted dry ingredients alternately. Add vanilla. Bake at 350° for 35 minutes.
Mix all ingredients together and beat for 4 minutes. Pour batter into well-greased and lightly floured Bundt pan. Bake at 350° for 45 to 50 minutes. Allow to cool for 15 minutes. Remove from pan. Dust with sifted confectioners sugar or frost with orange glaze (confectioners sugar, orange juice and butter).
Mix salmon, salt, black pepper and onion. Add 1/2 the egg and flour. Mix. If too soft to handle, add more flour. With hands, form balls. Roll in beaten egg then cracker crumbs. Add oil to cover bottom of skillet. Heat and fry croquettes, turning 3 or 4 times to brown on all sides.
Mix all ingredients; roll into small balls. Then roll in powdered sugar. Store in covered container overnight in refrigerator. These freeze well. Can be made ahead.
Drain juice from fruit into a bowl. Add pudding mix and Tang. Mix together by hand. (Sometimes if you let it set for awhile, the lumps dissolve.) Add fruit and chill. (Add bananas last to make sure they don't turn.)
Pick and wash duck thoroughly. Rub 1/2 dry soup mix inside duck. Stuff onion inside duck. Rub rest of soup mix on outside of duck. Lay duck on heavy-duty tinfoil and cover. Place in pan and bake slowly (approximately 300°) until duck is tender (2 to 3 hours). Approximately 1 hour before duck is done, combine mushrooms, rice and soup in baking dish and bake at 300° for 1 hour. When duck is cool, remove meat from bone and add to rice mixture. Salt and pepper to taste. Return to oven for approximately 15 minutes to combine flavors.
Mix all ingredients together and spread into 13 x 9-inch dish. Bake for 30 minutes. Top with 5.6 ounces French fried onions. Bake for 15 minutes more.
Combine all ingredients in a saucepan. Bring to a boil. Cover and simmer for 30 minutes. Serve hot.
In 9 x 13-inch buttered casserole, place alternate layers of thinly sliced onions, crushed potato chips and grated cheese. Pour mushroom soup and milk over the top of the onion mixture and it will cook through. Bake 1 hour at 325°.
Combine the first 6 ingredients with 2 cups of the shredded cheese. Pour into a large baking dish and sprinkle the other cup of cheese on top. Bake 25 minutes at 400°. Serves 8 to 10.