HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan, melt butter. With a wire whisk, stir in flour. Add milk or half and half; stir until mixture is smooth and starts to thicken. Add chicken broth and cheese; reduce heat and stir constantly until cheese melts. Add chicken, salt, pepper, macaroni and pimentos. Pour into a 9 x 13-inch or 3-quart casserole. Bake, uncovered, at 350° for 45 to 60 minutes.
Pour coffee over cocoa and cook until thick; let cool. Mix flour, baking soda and cloves together. Cream Crisco and sugar. Beat egg yolks and add to cocoa-coffee mixture. Add milk, flour, baking soda and cloves. Fold in beaten egg whites. Bake in loaf cake and/or rectangular pan in preheated oven at 375° until it pulls away from sides of the pan or until it springs back when lightly touched on top. When cool, top with white icing.
Bake steak until dry at 375° until well well done. (Bake steak in open roasting pan so that you can make your soup stock in the same pan.)
Mix brownie mix according to package. Bake, then let cool. Mix pudding in different bowl following directions. Let set until firm, then put this on top of brownies. Crush all 4 candy bard, sprinkle on top of pudding. Then add layer of Cool Whip.
Cook shells according to package. Drain and cool. Combine shells, crab meat and vegetables. In another bowl, combine remaining ingredients. Mix and toss with shell mixture. Chill.
Beat eggs and sugar. Then add milk, water, melted margarine and vanilla. Pour into 2 deep dish pie crusts. Cook at 350° until firm. Add nutmeg, if desired.
Mix sugar and cornstarch. Add vinegar and water and boil for 5 minutes. Add beets. Serve.
Mix cinnamon, cloves and nutmeg. Stir nuts in egg white to coat. Add other ingredients and stir well. Spread on cookie sheet (foil lined). Bake at 300° for 30 minutes. Stir a few times while baking.
Grease and flour a 9 x 13-inch baking pan. Make cake according to package directions. Pour half of cake batter into prepared pan and bake at 350° for 15 minutes. Melt caramels, milk and butter in top of double boiler. Pour over baked cake. Top with chocolate chips and nuts. Pour remaining cake batter over chips and nuts. Bake an additional 20 minutes.
Spread cream cheese in 9 x 13 pan. Spread Hormel chili on top of cheese. Sprinkle Cheddar cheese on top. Put in 350° oven or microwave until cheese melts. Serve with white corn chips.
Combine flours and salt together. Add oil and gradually add water and mix (may not need all water). Makes soft dough but not sticky. Divide into 12 to 15 equal balls of dough. Roll or press to thin tortilla. Brown on grill or skillet on both sides. (Cook like you cook a pancake, no oil.)
Mix cream cheese and sugar together and fold in whipped cream. Spoon into foil lined muffin tins and freeze until firm, about 2 hours. Makes 12 servings.
Cut chicken; brown slightly in oil. In another pan, saute onion in butter. Add broth and chicken and cook for 10 minutes. Then add potato soup. Simmer until chicken is tender. When done, remove chicken and place in Pyrex dish. Set aside.
Cook noodles in boiling salted water. Wash and drain. Braise onion in oil. Boil eggs and slice. Blend all ingredients except bread crumbs. Place in oiled pan and sprinkle bread crumbs or potato chips on top. Bake at 325° for 1 hour.
In a Corning Ware dish, layer the first 7 ingredients. Add the water, and top with the bread crumbs. Bake at 325° for 2 1/2 hours or until potatoes are soft. Remove from oven and let sit for 15 minutes. Serve with your favorite side dish.
Add water to Sure-Jell as directed. Mix sugar with strawberries and let set for at least 15 minutes. Fill jars to 3/4 to the top and place in freezer.
In a 3-quart casserole place water, grits and salt. Microwave at High 10 to 12 minutes, uncovered, stirring after five minutes. Add butter and cheese to grits. Mix well. Microwave on High 1 to 2 minutes, until butter and cheese are melted. Stir well. In a 1-cup measure, beat eggs and fill with milk to the 1-cup line. Add garlic powder and Tabasco. Quickly stir into grits. Pour mixture into a well-greased 12 x 8 x 2-inch casserole dish. Dot top with butter. Sprinkle with paprika. Microwave on High 17 to 19 minutes, rotating dish one-half turn after 9 minutes, until set. Serves 8 to 10.
Saute chuck and onions. Place layer of rice in bottom of casserole dish. Next, layer of ground chuck on top of rice. Slice carrots and place on top of meat. Shred up cabbage and fill dish. Sprinkle salt and pepper on top of cabbage. Pour beef broth and water over cabbage. Bake 1 hour at 350° in covered casserole dish.
Mix together all ingredients, simmer one hour. Add 1 C vinegar. Cook until thickens to desired consistency. Fill sterilized canning jars, seal.
Mix the first 4 ingredients until fine crumbs (reserve 1 cup crumbs for top). Add water with baking soda dissolved in it and molasses. Beat until smooth. Sprinkle crumbs on top. Bake in a 9 x 13-inch greased and floured pan at 350° for 50 minutes.
Preheat oven to 400°. Line jelly roll pan with parchment or waxed paper. Grease liberally and dust with flour. Beat the egg whites until very stiff. Gradually add sugar, a spoonful at a time, beating until thick and glossy. Whisk the egg yolks. Add to the whites, then carefully fold in flour, baking powder and ground walnuts. Turn mixture into the prepared pan and level top. Bake for 12 to 14 minutes. When baked, turn out onto a sheet of waxed paper sprinkled with a little sugar. Roll from the short end like a jelly roll, keeping the paper inside. Cool.
Brown meat, onion and bell pepper. Drain. Add chili and soup (do not add water). Place a layer of corn chips in a greased 1 1/2-quart baking dish. Add a layer of meat and sauce and then a layer of cheese. Repeat until gone. Set aside for 20 minutes before baking. Bake at 350° for 20 minutes.
Preheat oven to 350°. Combine salt, pepper, orange juice, rind and oil in a bowl. Place fish in oiled, shallow baking pan. Pour orange juice mixture on top. Sprinkle with nutmeg. Bake 20 to 30 minutes. Remove from oven and serve at once.
Crush corn flakes. Dip bread in eggnog, allowing to soak. Put bread on plate of corn flakes and flip to cover other side. Lightly brown in margarine on both sides.
Combine flour, meat, salt and baking powder. Gradually pour into corn meal mixture until thick consistency. Wet hands with cold water. Take small amount of corn meal mixture. Shape into patties. Have cooking oil hot. Drop patties into hot oil. Fry until golden brown on both sides.
Brown beef with onion until brown. Stir in rice. Place shredded cabbage in a greased baking dish. Add beef mixture over the cabbage. Mix soup, water, sugar and vinegar. Pour on top. Cover with a lid and bake at 350° for 1 hour.
Mix all together well. Makes own crust. Bake for 45 minutes at 350°.
Scrub clam shells thoroughly. Put hinge side down in covered Dutch oven with small amount of water over a low heat. Clams are cooked when shells have opened. Using tongs, remove shells to a large platter. With the point of a knife, detach connecting muscle tissue along with clams from shells. Remove dark material from the stomach. Grind clams and hard-boiled eggs. Mix with onion, celery, cream and raw egg. Refrigerate until set. Fill clam shell halves. Add buttered bread crumbs last. Arrange on a cookie sheet or in a shallow pan. Bake in moderate 350° oven for 20 minutes.
Prepare jello with boiling water. Mix. Mix in pineapple and carrots. Chill for 3 hours.
Combine strawberries and the 2 tablespoons sugar. Cover and let stand in the refrigerator at least 1 hour. In a mixing bowl, stir together flour, the 1 tablespoon sugar, baking powder and baking soda. Cut in margarine until mixture resembles coarse crumbs. Combine egg and buttermilk. Add to flour mixture all at once, stirring until combined.
Mix well, cut out and bake at 375°. Makes 18 biscuits.
Melt chocolate; remove from heat and add peanuts. Drop by teaspoon onto waxed paper. Place in refrigerator 12 hours. Keep in cool place until eaten. Makes 3 dozen.
Mix steak, onion, bell pepper and flour together. Brown in skillet until tender. Cook rice. Serve steak mixture over rice.
Boil dates, eggs and butter 5 minutes, stirring and mashing dates as fine as possible. Remove from heat and stir in Rice Krispies. Cool and roll in small balls. Roll balls in shredded coconut.
Poke pie crust with a fork and bake for 5 minutes. Mix together mayonnaise, dried basil, oregano, garlic and pepper; spread on pie crust. Add tomato slices and cheese blend. Bake at 350° for 20 to 30 minutes until cheese is slightly browned.
Mix all ingredients together and top with cheese. Bake at 350° for 35 minutes.
Beat eggs. Mix sugar an flour and add to the beaten eggs. Add canned milk and 3 tablespoons of other milk. Beat until well blended. Cook over medium heat until mixture thickens slightly. Remove from heat and add vanilla and peaches. Place the mixture in a 1 1/2-gallon freezer container and fill to 2/3 full with remaining milk. Mix well. Freeze.
Drain a little juice off of pineapple. Mix jello and pineapple. Heat to dissolve the jello. Cool. Mix cheese and Cool Whip. Add pineapple mixture.
Crush 22 Oreos; mix with 1/4 cup melted butter. Line a 13 x 9-inch pan with the mixture (spray pan with Pam). Slice 1/2 gallon vanilla ice cream on top of lining. Cover with chopped pecans. Cover with Saran Wrap and freeze.
To boiling water, add the oatmeal and let stand for 25 minutes until cool. Cream sugars and shortening and add eggs and oatmeal. Sift dry ingredients and add to other mixture. Bake in a 9 x 13-inch pan at 350° for 35 minutes.
Brown meat. Brown onion and celery in shortening. Add to meat. Add potatoes, tomatoes and chopped carrots. Place in pastry-lined dish and stripe top with 1/2-inch wide pastry strips. Bake 30 minutes in a 425° oven.
In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract. Stir into dry ingredients just until moistened. Fold in raspberries. Spoon into 18 greased or paper lined muffin cups. Bake at 400° for 18 to 20 minutes or until golden brown.
Put cornmeal into bowl and scald with 2 cups boiling water, mixing as you pour. Add sugar, eggs, salt, flour, milk and baking powder. Mix with electric mixer until blended well.
Mix Cool Whip, condensed milk, pineapple, lemon juice, pecans and sugar together. Place in pie shells. Chill in refrigerator for 2 hours before serving.
Boil macaroni until soft. Pour 3 yolks in pan along with the milk and stir until it comes to a boil. Place macaroni in casserole dish. Spread cheese, season with salt and pepper. Place in butter and pour sauce over mixture and reheat. Bake for 30 to 35 minutes.
Put the apples, celery and cucumbers in a bowl and sprinkle with lemon juice, distributing evenly over all pieces to prevent browning. Sprinkle with sugar and salt; mix well. Cover and chill until serving time. Fold in the sour cream or mayonnaise. Line salad bowl with crisp greens and arrange salad over it. Serves 4 to 6.
Mix the ingredients well and shape into a ball. Roll in nuts. This may also be shaped into 2 or 3 smaller balls, then rolled in the nuts in the event that a large size portion was not needed. May be frozen.
Mix tuna with Barbecue Sauce (see recipe following). Roll one slice whole wheat bread thin. Place tuna on bread and fold over to form triangle. Bake at 350° for 10 minutes.
Cream together oil, sugar and flour. Add eggs, baking soda, cinnamon, carrots and walnuts. Bake in a greased 9 x 13-inch pan in a 300° oven for 60 minutes.
Melt margarine and chocolate over low heat. Meanwhile, beat eggs and add syrup, salt, sugar and vanilla. Add chocolate mixture and mix well. Preheat oven to 350°. Pour into unbaked pie shell and bake 35 to 40 minutes. It will be very shaky and must cool to set. Reheat and serve with ice cream or whipped cream.
Cook and drain the linguini. In large frying pan, saute garlic in oil and butter (slightly), just so oil mixture is flavored (but do not brown garlic). Add clam juice and allow to simmer for 5 minutes. Add the clams and allow to simmer for an additional 5 minutes. Add pasta, parsley and pepper, tossing lightly to combine all ingredients. Add the cheese, toss lightly to combine all ingredients. Simmer 5 to 10 minutes, to allow pasta to absorb all the flavors and heat everything. Serve with extra cheese.
Boil chicken and let cool. Take all bones out and pull apart the meat into bite-size pieces. Put in a large casserole dish. Pour soup over chicken and mix. Prepare box of stuffing as directed on box. Mix stuffing mixture with chicken and soup. Pour 1 can of broth over stuffing. Bake at 350° for about 30 minutes or until brown.
Cream together sugar and oleo. Add eggs, beat well after each one. Add flour and fold in well. Pour batter into tart pan. Make squares in the batter with a toothpick. In each square put a spoonful of your favorite filling and bake. Bake in 350° oven for 35 to 40 minutes (depending on oven). Test with toothpick. When cool, dust with powdered sugar.
Cream butter and sugar. Stir in vanilla. Add cream gradually until right consistency for cake.
Brown the ground beef or turkey and onions; drain. Add into the pan the remaining ingredients, except the chow mein noodles. Mix together well. Bake at 350° for 30 minutes, covered, then for 30 more minutes, uncovered. Sprinkle with chow mein noodles; set back in oven for 5 minutes.
Put the first 5 ingredients through a meat grinder. Add a little salt, pepper and celery. Stir in 2 or 3 tablespoons of Miracle Whip to moisten.
Mix oil, chocolate and sugar all together. Blend in eggs, one at a time; mix well. Add vanilla. Stir in dry ingredients. Chill several hours. Roll into balls and into powdered sugar. Bake at 350° for 8 to 10 minutes.
Preheat oven to 450°. Mix flour, baking powder, salt and sugar in a medium bowl with a wire whisk. Cut in butter with a pastry cutter or 2 knives until mixture resembles coarse crumbs. Add buttermilk all at once and stir briefly with a fork until the mixture just comes together. Dollop biscuits onto ungreased cookie sheet. Bake 10 minutes, brush tops with melted butter. Continue to bake for 3 to 5 minutes longer or until golden brown. Yield: 20 biscuits.
Mix Kool-Aid with about a quart of water and sugar. Add pineapple and orange juice (large cans). Stir. Add 7-Up and thawed orange juice. Can also add 32 ounces of Sunny Delight. You may want to add more sugar. Makes about 2 gallons.
Preheat oven to 350°. Beat eggs; add sugar, oil and pumpkin. Sift dry ingredients and add it to pumpkin mixture. Add nuts and raisins. Bake at 350° for 1 hour in a greased and floured Bundt or tube pan. Sprinkle pan with confectioners sugar.
Mix all ingredients in a small bowl at medium speed. Scrape bowl often. Mixture should be light and fluffy. Spread on your choice of items.
Bake crust in oven until brown on 350°. Mix together sugar, water and cornstarch in a boiler and cook until clear. Add 4 tablespoons of strawberry Jell-O. Cut strawberries and put into browned crust. Pour liquid mixture over it. Chill and put whipped cream on top, if desired.
Toast the almonds to light brown. Combine 2 tablespoons juice from the pineapple with the mayonnaise, mustard, curry powder and salt. Set aside. Cut chicken into small slivers and mix with remaining ingredients (except pineapple). Add flavored mayonnaise and blend well. Refrigerate at least 1 hour. If desired, serve on lettuce leaf, garnished with pineapple and green grapes. Serves 4.
Combine 4 tablespoons sugar and 4 teaspoons cinnamon (set aside).
Mix flour, pepper and cheese; cut in butter using pastry cutter. Mix with hand until it becomes stiff dough. Mix in 2 cups Rice Krispies. Chill overnight; work with small amount of dough, about size of baseball. Roll to 1/4 inch or less. Press pecan on top of each biscuit. Bake at 300° about 15 or 20 minutes; watch carefully!
Soak the beans overnight in water. Do not, under any circumstances, no matter how dire, substitute canned beans! Place in saucepan with cooking water to cover. Add the salt, bacon, black pepper, chili powder, onion, and bay leaf. Simmer, covered, for 2 hours, then add the remaining ingredients. Simmer, stirring occasionally and gently, for 2 more hours at least, or until beans are tender and juice is thickened. Cook uncovered if juice is thin; cook covered if not. Adjust salt just before serving. Serve hot with Texas barbecued beef.*
Roll thawed dough on floured surface to 14 x 8-inch rectangle. Reserve 2 tablespoons butter for later use. Brush remaining butter over dough. Combine cinnamon and sugar; sprinkle over dough along with raisins, nuts and lemon peel. Start from 14-inch side, roll up jelly roll style. Cut into 12 rolls. Arrange in 9-inch greased pie plate or baking pan. Allow to rise in refrigerator overnight. Brush with remaining butter and bake in 350° oven for 30 minutes. Allow to cool 10 minutes.
Soak cornbread and biscuits or white loaf bread in stock from giblets, milk or water. Cook in deep skillet over medium gas flame (300° to 325° dial setting on controlled burner) until golden the onions and chopped celery in 1/3 cup hot fat. Combine bread and onion mixture with eggs, salt, pepper, poultry seasoning (if desired) and sage (if desired). Add stock from giblets, milk or water to thoroughly moisten. Mix well. Stuff bird. If dressing is baked separately, bake in shallow uncovered baking pan in moderate gas oven (325°) for 1 hour. Makes 12 cups. If very light, fluffy dressing is desired, add 1 teaspoon baking powder.
Mix together sugar, salt and cornstarch. Add scalded milk gradually and cook until thick. Remove from heat and add beaten eggs. Cook and stir constantly until thick again. Add chocolate and blend. Cool. Add vanilla and fold in whipped cream if freezing in your kitchen freezer.
Stir together flour, baking powder, baking soda, salt and sugar. In deep medium-size bowl, beat egg until thickened and lemon color. Add buttermilk and butter; beat to blend. Add flour mixture; stir only until it is moistened.
Put A.1. on it. Cook on grill. If it burns that's alright, I'll eat it anyway.
Heat olive oil in skillet. Add zucchini and saute over high heat for 3 minutes. Stir in basil and remaining ingredients. Cook 1 minute, stirring constantly. Makes 2 servings.
Stir until smooth and blended over double boiler. Add wine gradually, then crabmeat. Serve hot with unsalted crackers.
Mix brown sugar, margarine and peanut butter until crumbly. Press into a 15 x 10-inch jelly roll pan (ungreased). Flatten with a rolling pin. Put wax paper over mixture and roll.
Cream butter, sugar and vanilla. Add eggs; beat well. Sift dry ingredients together. Stir into egg mixture. Add pecans; mix well. Drop by teaspoon onto a cookie sheet. Bake at 350° for 10 minutes. Makes 7 dozen.
Prepare equal amount of vegetable ingredients and slowly boil in the water from the chestnut can. Also boil (in a separate pot) all the stalks, leaves, peelings and anything else left over from the ingredients to gain a more flavorable broth. Then pour only the broth into the ingredients that are slowly boiling.
Preheat oven to 300°. In medium bowl combine flour, soda, salt and pumpkin pie spice. In large bowl, blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape sides of bowl, then add egg, pumpkin and vanilla. Beat at medium speed until light and fluffy. Drop by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake 22-24 minutes until slightly brown around edges. Immediately transfer cookies with a spatula to a cool surface. Yield 3 dozen cookies.
In 2 1/2 quart pan, put brown sugar, corn syrup, margarine, cream of tartar and salt. Boil over medium heat, stirring. Boil rapidly for 5 minutes. Take off heat, stir in soda quickly. Pour over popcorn. Bake at 200 degrees on cookie sheets for 1 hour. Stir 2 to 3 times during baking. Turn onto wax paper to cool.
Mix all ingredients together. Let stand for an hour or overnight in refrigerator. May substitute low-fat milk and light sour cream for better nutritional value.
Prepare linguine as package directs; drain. In medium skillet, heat oil and garlic. Stir in reserved clam liquid and parsley; cook and stir 3 minutes. Add clams, wine and basil. Simmer 5 minutes. Toss clam sauce with hot cooked linguine. Serve immediately. Serves 8.
Mix and knead as bread and refrigerate, covered, for 24 hours. Knead again and refrigerate another 24 hours. Remove from refrigerator and shape into 6 rolls about 10 inches long. Bake in a 150° oven for 8 to 10 hours. Keeps well in refrigerator for 5 weeks and will freeze. (Can put in oven at bedtime and bake all night.)
Cream margarine and flour. Add sugar and cream until smooth. Add beer, beat until smooth. Bake at 350° for 45 to 50 minutes.
Slice melon and avocado into bite size chunks; toss with dressing. Sprinkle with Parmesan cheese before serving. Serves 4.
Heat oven to 350°. Place potatoes (washed and dried) in pan. Coat with olive oil. Sprinkle with herbs (be generous). Bake for 40 minutes. Shake pan occasionally.
Saute chicken livers in butter. Then wrap in bacon. Place water chestnuts on top with toothpick. Bake for 10 to 15 minutes.
In a large bowl, mix mayonnaise, vinegar and sugar. Then mix broccoli flowerettes, onion, raisins and bacon with mixture and marinate for 1 to 2 hours in refrigerator. Garnish with your choice of the fruit listed.
Grease 10-inch pie plate. Place cranberries, nuts and 1/2 cup sugar on bottom of pie plate. Make batter of 1 cup sugar, butter, flour, eggs and extract; pour over berries. Bake at 375° for 35 to 40 minutes. If using a glass dish, lower oven temperature.
In mixing bowl, cream by hand, melted margarine and sugar; add 1 egg at a time, beating well after each egg. Add milk. Cover bottom of pie shell with thickly sliced peaches. Pour mixture over peaches and bake until firm.
In large mixing bowl, mix cheese, Mozzarella cheese, egg, spinach, Parmesan cheese and seasonings. Mix good. In greased 13 x 9 x 2-inch baking pan or dish, layer 1/2 cup sauce, 1/3 noodles and 1/3 the cheese mixture. Repeat 2 times. Pour 1/2 cup water around edges. Cover tightly with foil. Bake at 350° for 1 hour and 15 minutes. Remove and let stand 15 minutes. Serves 8.
In 3-quart bowl cook sugar, syrup and water 12 minutes and 15 seconds on High. Mixture will spin a fine thread. Add salt and egg whites; beat until stiff. Slowly pour hot mixture into egg whites, beating constantly. Continue beating until mixture loses its gloss and thickens. Stir in vanilla and nuts. Drop by teaspoon onto wax paper.
Sift flour; resift with salt, soda and spices. Heat to boiling molasses and butter; add sour milk or water. Beat and add egg. Stir in sifted ingredients. Beat batter until well blended, then add vanilla and chopped dates or nuts. Bake in greased 9 x 13-inch pan at 350° for about 35 minutes.
Bring sugar and corn syrup to a boil. Remove from stove and add crunchy peanut butter. Blend well. Add cereal, stirring to coat. Pour into buttered 9 x 13 dish. Melt chips and 3/4 cup plain peanut butter, stir until smooth. Spread over cereal mixture. Refrigerate until cool. Cut into squares.
Soak raisins in orange juice 30 minutes. Pour half and half into large mixing bowl. Add pie filling mix, sugar and cinnamon. Beat with wire whisk 1 minute. Let stand 5 minutes. Fold in whipped topping, walnuts and raisins. Spoon into crust. Freeze until firm, about 6 hours. Remove from freezer; let stand 10 minutes to soften. Store in freezer.
Grease a pan or dish. Mix together and pour in dish. Bake 1/2 hour at 375°.
Place cubed bread in 9 x 13-inch buttered pan. Mix loose sausage and cheese; spoon on top of bread. Beat eggs with 2 1/2 cups milk, soup, mustard, salt and pepper to taste. Pour over bread, cheese and sausage mixture. Refrigerate overnight. Bake at 350° for 1 1/2 hours.
Cook pasta in boiling water, 9 to 11 minutes. Drain. Cool under cold running water.
Grease 13 x 9-inch pan. Combine chocolate chips, milk and oleo. Melt over hot water, stirring until smooth. Stir in marshmallows and peanuts. Pour into prepared pan. Refrigerate 2 hours or until firm. Cut into squares. Makes 2 dozen.