HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Generously grease a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan in the oven or on the stove over medium high heat. Mix ingredients together in a large bowl, stirring until well blended. Pour batter into preheated skillet and bake until golden brown or about 30 minutes. If making individual servings in smaller pans, they require shorter cooking time.
In large mixing bowl, combine unflavored gelatine and Jell-O gelatin. Add hot, boiling water. Dissolve thoroughly. Pour into oblong pan (13 x 9-inch) and let it set for several hours (or overnight) in the refrigerator. Cut into squares and serve. Enjoy.
Mix the flour, salt, sugar and shortening until crumbly. Save half the mixture for topping. To remaining batter, add baking powder, soda and spices. Mix thoroughly and add milk and eggs. Pour into two 8-inch pans. Sprinkle with remaining crumbs and add fruit of choice. May use preserves. Bake at 375° for 25 to 30 minutes.
Combine peaches and water. Cook gently for 10 minutes. Add sugar; stir until sugar dissolves. Bring to a boil very slowly, then cook rapidly for about 15 minutes or until thick. Pour boiling hot into jars and seal. Makes 4 pints.
Cook over medium heat until thick, stirring constantly. When cool, add 1 cup whipped cream or Dream Whip. Spread over gelatin and top with grated American cheese.
Wash and pull all stems from the grapes. Add the container of frozen Cool Whip. Mix well. Add box of jello. Stir well, until all lime jello mix has dissolved. Chill 1/2 hour. Very cool and very good!
Cream shortening and sugar together. Beat eggs into mixture, one at a time. Mix in mashed bananas and flour mixture. Stir in nuts. Pour batter into greased loaf pan. Makes one loaf. Bake at 350° for 1 hour.
Line a 10-inch quiche dish or pie pan with pastry. Trim excess pastry around edges. Bake at 400° for 3 minutes. Remove from oven and gently prick with a fork. Bake 5 minutes longer. Let cool on rack. Fry bacon until crisp; drain. Crumble bacon and place in pastry shell. Sprinkle with cheese. Combine remaining ingredients, stirring well. Pour over the cheese in pastry shell. Bake at 375° for 65 minutes or until set.
Cut off top of green pepper; remove seeds. Cook 5 minutes in boiling water to cover. Drain and set aside. Combine ground beef, rice, 1/4 cup tomato sauce and remaining ingredients. Stuff peppers with mixture and place in a small baking pan. Pour remaining tomato sauce over stuffed peppers. Cover and bake at 350° for 50 to 60 minutes or until meat is done. Recipe can be increased for more than two.
Combine Bisquick, basil and water. Knead 5 times; roll out in a rectangle shape. Combine the beef and gravy. Spread on top. Roll up in jellyroll fashion and cut into 1/2-inch slices.
Thaw and squeeze liquid from frozen spinach before adding to other ingredients. Makes about 3 cups. Make this dip special by serving in a hollowed round loaf of bread. Cut the bread you remove into cubes and use as dippers. Have miniature bread sticks and crackers on hand for added variety.
Mix the Hershey bars (broken), chocolate chips, vanilla, marshmallow cream and butter or margarine in a 4 to 6-quart container. Mix the sugar and evaporated milk in a 4 to 6-quart saucepan. Let sugar and milk come to a boil. After it starts boiling, cook for 6 minutes. Pour mixture of sugar and evaporated milk over the remaining ingredients and blend until smooth and creamy. After mixture is completely blended, add the chopped pecans. Drop balls of mixture onto wax paper with a tablespoon. Let stand 4 to 6 hours or until completely chilled before removing from paper.
Bring sugar and water to a boil. Cook to soft ball (240°) stage. Beat egg whites and cream of tartar until very stiff. Pour syrup over egg whites, beating well. Add vanilla; beat well. This needs to be beaten 5 to 7 minutes.
Mix all ingredients together by hand. Chill overnight. Cut up loaf of French or rye bread in bite size pieces. Serve with dip.
Saute onion and celery in butter about 5 minutes. Place frozen fillets on top and simmer 10 minutes. Add rest of the ingredients. Simmer 15 minutes.
Preheat oven to 350°. Mix all ingredients together and place in a baking/serving dish. Bake for 15 minutes. Serve warm with crackers.
Mix together in a bowl until it becomes lukewarm: scalded milk, margarine, sugar and dash of salt. Then add yeast, dissolved in water, well-beaten eggs, and orange juice. Blend well and add 5 cups sifted flour and mix. Dough will be soft. Let stand for 10 minutes. Turn out on floured surface. Knead. Place in greased bowl; cover with towel and let set until double. Punch down and let set 15 more minutes. Form into rolls, let rise and bake about 12 minutes at 400°.
Roast chiles and peel. Stuff chiles with cheese. Cut in long strips. Cover the stuffed chiles with flour. Mix the egg white until fluffy and add the yolk. Beat for 5 minutes. When mixture is ready, dip chiles in mixture and put in hot oil until brown. Turn to other side until brown.
Melt margarine in 9 x 13-inch baking dish. Arrange chicken in dish; bake at 400° for 40 minutes. Turn chicken and cover with soup. Sprinkle with almonds and bake 20 minutes longer. Serves 4 to 6.
Take a slice of ham and put cream cheese on it; place on green onion across the ham and roll it up. Slice it in 1-inch rolled slices fastened with toothpicks.
Mix all ingredients together. Pour into 13 x 9-inch pan. Bake at 350° for 40 to 45 minutes.
Simmer chicken in water with bay leaf. Salt and pepper. Cook until tender. Use 2 or 3 celery tips of plain. Pull meat off bone and dice in bite size pieces. (Save broth and skim off fat.) Put meat and fat in skillet and add chopped vegetables. Cook until tender.
Boil chicken breasts until done. Shred chicken into small pieces and set aside. Mix soup and Ro-Tel together and add chicken. Crush Doritos and put them in the bottom of a 3-quart casserole dish. Pour mixture of soup, Ro-Tel and chicken over chips. Top with cheese. Bake at 350° for 30 minutes or until cheese is melted.
Mix cake by directions and set aside. Generously grease and flour 9 x 12 pan. Sprinkle coconut and pecans in bottom of pan. Cream oleo, cream cheese and powdered sugar until well blended and fluffy. Pour cake mix over coconut and pecans and spread evenly. Drop large spoonfuls of cream cheese mixture over cake mix. Do not touch sides of pan with mixture. Bake 55 minutes at 350°. Do not overbake. Let cool 25 minutes. Turn out on board. Topping will come out.
Mix shortening, sugar and eggs until smooth with uniform small lumps. Add salt, baking powder and 2 cups of flour. Blend together, then add milk and vanilla. Mix again; now call someone else to start mixing for you so you can add the rest of the flour and laugh. Add 1 cup of flour at a time until the rest of the flour is in; if mixture is still sticky to the touch, add more flour until it doesn't stick to your hand. Roll out on a floured surface. Cut in 3 to 4-inch ovals, about 1/2-inch thick. Bake at 350° to 375° until done.
Drain and flake salmon, reserving juice. Combine flaked salmon and liquid with all other ingredients except potato chips. Spoon into a greased 1-quart casserole dish. Top with chips. Bake at 450° for 15 minutes or until heated through.
About 2 hours before serving or day ahead: In large bowl, combine salt, yeast, and whole wheat flour. In small saucepan, over low heat, heat 1 2/3 cups water until very warm (125° to 130°).
Dissolve yeast in milk. Add shortening, margarine, eggs, sugar, salt and vanilla; beat well. Add flour, a little at a time. Beat with mixer as long as possible. (When adding flour, add until dough is no longer sticky.) Cover and place in a warm place until double in bulk. Punch down.
Boil chicken, cool, debone and chop (reserve broth). Fry bacon. Remove when done. In bacon grease cook onion, green pepper and celery. Cook all, then crumble in bacon. Cook spaghetti in broth until done. Add remaining ingredients. Mix all and put in 2 baking dishes. Sprinkle with Parmesan cheese (optional). Bake at 350° until it gets good and hot.
In a large heavy pot, over medium heat, brown beef in a little olive oil. Stir in onion. Add soy sauce, black pepper, V-8, tomato puree, taco mix and water. Add bell peppers, tomato and garlic. Process in food processor with a little water, 3 cans of beans, leaving one can of beans whole. Add gravy and 1/8 cup hot sauce for medium hot chili. Simmer 30 minutes, stirring often. Serve with shredded Cheddar cheese and Italian bread. Serves 8.
Place all ingredients in slow cooker and stir. Cover and cook 10 hours on low or 5 hours on high. Stir only near end of cooking time. Or cook for 2 1/2 hours in 325° oven. Makes 6 servings.
Combine all ingredients except fruit in small bowl; stir with whisk until smooth. Cover; refrigerate until well chilled. Serve with assorted fresh fruit. Cover and refrigerate leftover dip.
Cut bananas in half, then slice lengthways. Melt butter in frying pan. When hot, add bananas. Brown on both sides. Add sugar while browning. Add rum and flambe (set on fire to burn off alcohol). Spoon over coffee ice cream.
Dry chicken pieces and coat with seasoned flour. Heat oil and butter in large heavy skillet. Brown chicken slowly on both sides. When brown, remove from skillet. In small skillet, add more oil and butter if needed, cook mushrooms and chopped onions about 10 minutes. Sprinkle with garlic, salt, pepper and herbs while cooking. Add wine or broth and black-eyes. Heat just to boiling. Arrange chicken on top, pushing pieces into beans a bit. Add tomatoes and juice (1/4 cup). Cover and simmer 10 minutes until chicken is tender.
Melt over hot (not boiling) water the milk chocolate morsels and shortening; stir until morsels melt and mixture is smooth. Remove from heat. Pour half of melted morsels into an 8-inch square greased and foil lined pan; spread evenly. Refrigerate until firm (about 15 minutes).
Mix first 3 ingredients 1 day ahead. Cover tightly and store in refrigerator until serving time. Cut broccoli into flowerets and cook Stripples until crisp. Break Stripples into small pieces. Mix broccoli, onion and Stripples together. Just before serving, add cheese and mix in dressing.
Cream oleo, oil and sugar. Beat well. Add egg yolks one at a time. Sift flour and soda. Add with buttermilk and beat well. Add coconut, nuts and vanilla. Fold in beaten egg whites. Put in 3 (8-inch) layer pans, greased, and bake at 350° until brown (about 25 minutes).
Soften butter and cream cheese. Mix together with garlic. Add all other spices and mix well. Serve with crackers. Freezes well.
Mix the pie filling and lemon juice with 1/4 cup sugar. Set aside. Melt butter in a 1 1/2-quart casserole. Sift together flour, remaining cup of sugar and baking powder. Stir in milk. Add berry mixture. Pour batter over melted butter. Do not stir. Bake at 350° for 45 minutes. Yield: 6 servings.
Cook broccoli and drain. Add soup, margarine and chopped peanuts and mix well. Melt margarine and pour over bread crumbs. Pour broccoli mixture in greased casserole dish and sprinkle with cheese. Top with bread crumbs. Bake at 350° for 30 minutes.
Layer first 5 ingredients in the order given in a 9 x 13-inch dish. Mix together mayonnaise and sugar. Spread over salad. Top with cheeses and sprinkle with bacon bits. Refrigerate overnight.
Cook spaghetti; rinse and drain. Mix Miracle Whip with milk together. Dice eggs, onions and pepper. Add these and other ingredients with dressing mixture. Pour over spaghetti, mixing well. Place in covered container and refrigerate for at least 6 hours.
Melt butter and soften cream cheese. Stir in corn and jalapeno. Heat all together.
Combine butter and brown sugar. Spread over bottom of well-greased cooker. Add pineapple slices and place cherries in the center of each one. Prepare cake according to package directions, using pineapple juice for part of liquid. Spoon cake batter into cooker over top of fruit. Cover cooker with 2 tea towels and then with its own lid. Cook on high 1 hour and then on low 3 to 4 hours. Allow cake to cool for 10 minutes. Then run knife around edge and invert cake onto large platter.
Cut eggs in halves. Take yolks out; mash with a fork. Add mayonnaise, mustard, salt and pepper; mix well. If mixture seems too dry, add a little more mayonnaise. Put mixture back in egg whites with a fork or spoon. Sprinkle top with paprika.
Brown chopped meat in pan. Salt and pepper to taste. Remove meat from skillet. Brown potatoes in butter with onion. Add meat to potatoes. Cook 1/2 hour. Stir as necessary.
Brown pork chops in small amount of oil (drain) and put in baking dish. Mix soup with ketchup, Worcestershire sauce and onion. Pour mixture over the chops. Cover with foil. Bake 2 hours at 375°.
Cook vegetables with butter and season to taste. Drain onions and mushrooms. Mix all vegetables, onions and mushrooms and place in casserole. Spread soup (undiluted) over top. Sprinkle cheese over soup. Bake at 350° about 15 minutes, or until cheese is melted and browned.
Soften cream cheese. Mix in taco seasoning mix and sour cream. Spread in a 9 x 13-inch pan. Top with lettuce, tomatoes, onions and cheese.
Wash neck bones. Place in large pot with water to cover. Cook over medium heat for 1 1/2 to 2 hours. Salt and pepper to taste. Add onion. Cook until meat leaves the bone and very little liquid is left.
Heat oven to 400°. Grease pie plate. Brown beef, onions, salt and pepper. Drain and spread in pie plate. Mix milk, Bisquick and eggs; pour into plate. Bake 25 minutes. Sprinkle with cheese. Bake until knife inserted comes out clean (5 to 8 minutes). Cool 5 minutes and serve.
Melt butter and saute onions in butter until clear. Add potatoes and cook until almost done. Add diced Spam. Cook another 3 to 5 minutes so that the Spam is heated through. Add garlic powder and season to taste with salt and pepper. Add additional seasonings if you wish.
If necessary, flatten the veal. Season the flour with salt and pepper and sift it onto a sheet of waxed paper. Lightly beat the eggs in a shallow dish. Mix breadcrumbs and Parmesan together in small bowl and spread on another sheet of waxed paper. Lay each veal scaloppine in the seasoned flour to coat, then turn to coat other side. Use 2 forks to dip each veal in the beaten egg and coat it thoroughly. Press each veal into the breadcrumb/cheese mixture, coating both sides evenly. Chill in refrigerator, uncovered, while sauteing peppers. Finely chop the garlic. Strip the oregano leaves from the stems, reserving 6 of the top sprigs for garnish. Finely chop the leaves. Slice the peppers lengthwise into thin strips. Heat the oil in a medium frying pan. Add the garlic, bell pepper strips, salt and pepper and cook, stirring occasionally, until softened, 7 to 10 minutes. Remove from heat; add the chopped oregano and taste for seasoning. Keep warm while cooking the scaloppine. Slice the lemon for garnish and set aside. Heat half of the butter and 1 tablespoon olive oil in a large frying pan. Add 2 to 3 scaloppine to the pan and fry over medium-high heat until golden brown, 1 to 2 minutes. Turn the scaloppine with the 2-pronged fork and continue cooking until brown on the outside and no longer pink in the center, about 1 to 2 minutes. Transfer to a plate lined with paper towels and keep warm. Add remaining butter and oil and fry remaining veal, adding more oil, if necessary. Transfer the scaloppine to individual plates and garnish with a lemon slice and a sprig of oregano. Spoon bell pepper strips alongside.
After washing vegetables, dry thoroughly. Slice lettuce fine. Layer lettuce, onions, peppers and celery. Spread mayonnaise on top. Sprinkle sugar, black pepper and cheese. Crumble bacon and spread over all. Leave covered 8 to 12 hours.
Preheat oven to 350°. In a 9 x 13 x 2-inch pan, melt the butter in the oven. Remove. In a bowl, beat the eggs. Then add flour, milk, salt and baking powder. Mix well. Add cheese and broccoli (or spinach) and blend. Pour into buttered pan and bake at 350° for 35 minutes. Remove and cool 10 minutes to set. Cut into bite-size squares. Serve with toothpicks. Can freeze by placing squares on cookie sheet. Freeze solid and then place into plastic bags. To serve after frozen, heat about 12 minutes at 325° or microwave.
Prepare Creamettes according to package directions. Drain. Combine soup, milk and cheese. Simmer, stirring occasionally until cheese is melted. Mix macaroni, cheese sauce, luncheon meat and green pepper. Pour into 1 1/2-quart casserole. Bake at 325° for 30 minutes. Makes 4 servings.
Bring butter and water to a boil in saucepan. Reduce heat. Add flour, all at one time, stirring rapidly. Cook and stir until mixture leaves sides of pan. Remove from heat. Add eggs, one at a time, beating well after each addition. Beat until mixture looks satiny and breaks off when spoon is raised. Drop from teaspoon onto ungreased baking sheets. Bake in a 425° oven for 20 to 30 minutes, until brown.
Spread sauce on each slice of bread. Lay pepperoni on and top with cheese. Place on cookie sheet and broil until cheese melts (or use toaster oven). Easy for kids.
Mix the first five ingredients and marinate sliced onions for 3 to 4 hours. Increase the amount of marinade used as you increase the amount of onions. After marinating, butter bread on both sides. Make sandwich out of sliced onions. Toast on grill. Sliced tomato is good on the sandwich.
Brown meat and onions in skillet; cook celery about 10 minutes in salted water, then drain. Add soups and celery to meat and onions. Mix well with 1/2 can chow mein noodles. Put mixture in greased 9-inch square baking dish. Spread remaining noodles on top and bake about 45 minutes in 350° oven.
Cream butter and sugar. Add egg yolk and beat well. Stir in flour and vanilla, mixing well. Spread into 9 x 12-inch baking pan. Bake at 350° for 25 minutes. Remove from oven. Sprinkle immediately with Heath bars. Cool completely in pan before cutting into squares. Makes about 30 bars.
Melt margarine in a large bowl in the microwave for less than 1 minute. Add sugar and mix well. Beat in eggs, one at a time. Add vanilla and cocoa. Add the other ingredients. Stir until all are blended. Spread mixture into a 9 x 13-inch baking dish, which has been sprayed with oil. Bake at 350° for about 45 minutes or until brownies pull away from side of pan. Do not overbake.
In large skillet, cook and stir rice, onion and celery in oil over medium heat until rice is golden brown and onion is tender. Add other ingredients except green pepper. Reduce heat. Simmer 18-20 minutes, stirring occasionally until rice is tender. Stir in green pepper. Simmer 10 minutes longer.
Sift flour, soda, cinnamon and salt together. Beat eggs and sugar; add oil, flour and flavoring. Stir in apples and nuts. Bake at 300° for 1 hour.
Mix ingredients together and pour into pie. Bake in preheated 350° oven for 40 minutes.
In a large mixing bowl, stir together cake mix and gelatin. Add eggs, cooking oil and Mogen David Royal wine. Blend well! Pour batter into heavily greased Bundt pan and bake in preheated 325° oven for 40 to 45 minutes or until inserted toothpick comes out clean. Cool and invert pan to remove cake.
In a double boiler, put sugar, cornstarch and salt. Add scalded milk. Cook until thick. Add a small amount of the mixture to the eggs. Add egg mixture to contents of the double boiler. Cook until mixture thickens. Remove from heat and add butter and vanilla. Chill. Add strawberries and pour into pie shell. Refrigerate. Top with whipped cream when serving.
In skillet, heat 6 tablespoons margarine over medium heat. Add mushrooms and celery. Saute 5 minutes. Strain and set aside, reserving juices.
Wash and slice sausage lengthwise or whole. Lay sausage, meat side down, in frying pan. Add onion and bell pepper. Cook on low heat until vegetables are of desired consistency. Good over rice or in hot dog roll. Smells like the fair!
Stir tomatoes and liquid from kidney beans, tomato sauce and seasonings. Heat until boiling. Reduce heat; simmer 1 hour and 15 minutes. Stir in beans; simmer, stirring occasionally, about 15 minutes or until desired consistency.
Combine brandy, lemon juice, dill weed and bay leaf. Place steaks in shallow pan in a single layer. Top with onion and lemon slices. Pour brandy mixture over. Refrigerate and let stand an hour or longer before cooking. Drain steaks, reserving marinade. Place steaks on grill over hot coals. Combine chili sauce and butter with marinade. Baste steaks often with mixture as they broil. Cook about 5 minutes each side, just until fish is cooked through and flakes easily. Sprinkle with salt to taste. Makes 4 servings.
Combine all ingredients. Mix well. Serve as a sauce with ham or pour over cream cheese and serve with crackers.
Mix vanilla pie filling according to package. Combine peanut butter and powdered sugar. Mix well. Pour 1/2 peanut butter mixture in pie crust. Pour vanilla pie on peanut butter mixture. Top with remaining peanut butter mixture. Bake at 350° until light brown.
Mix first 3 ingredients together and press in a 9 x 13-inch dish. Bake at 350° for 10 minutes. Let cool. Mix together next 3 ingredients. Spread on crust. Mix together last 3 ingredients. Let gel slightly. Pour over cream cheese mixture. Refrigerate until firm. Cut into squares. Top with Cool Whip, if desired.
Cream butter (margarine will do, but butter makes it yummy) and sugar. Add egg yolks and cream thoroughly. Add pineapple and fold in egg whites, whipped cream (Cool Whip will do, but real cream makes it yummier), nuts and vanilla. Place layer of wafers on bottom of 13 x 9-inch pan, then layer the mixture until all pineapple mixture and crushed wafers are used. Top with wafers and refrigerate overnight.
Put each of the first 5 ingredients in large square container in order given. Top with mixture of the salad dressing, sour cream and sugar. Sprinkle with grated cheese and/or bacon bits. Refrigerate overnight.
Combine ingredients. Press into 8 1/4 x 4 1/2 x 2 1/2-inch loaf; then turn out into shallow baking dish. Bake at 350° for 1 1/2 hours. Makes 8 servings.
Beat egg whites until stiff. Add 1/4 cup sugar gradually, beating well after each addition. Add butter and orange juice to egg yolks; beat thoroughly. Add remaining 1 cup sugar, flour and salt; beat well. Add rhubarb to yolk mixture. Stir well. Gently fold in meringue. Prepare pastry. Make a high-fluted rim. Pour mixture into the pastry-lined, fluted 9-inch pie pan. Sprinkle with nuts. Bake in hot oven at 400° for 40 to 50 minutes.
In a large bowl beat the eggs. Add milk, salt and pepper. Melt butter in a skillet, add the egg mixture. Cook and stir over medium heat until the eggs are set. Remove from the heat and set aside. Roll each dinner roll into a 5 inch circle. Place on greased baking sheets. Spoon egg mixture evenly over crust. Sprinkle with bacon and cheese. Bake at 350 degrees for 15 minutes or until cheese is melted. Yield 10 pizzas.
In a shallow glass pan, combine steak sauce, lemon juice, onion and garlic. Add steak; turn to coat and marinate for 1 hour. Preheat grill. Remove steak from marinade; season with salt and pepper and place on grill over medium-hot coals. Grill until desired doneness (10 to 15 minutes for medium) basting often and turning once. Serves 4 to 6.
Mix peanut butter, cream cheese and sugar together. Spread in graham cracker crust and freeze. Top with Cool Whip and serve.
Line Pyrex dish with Oreos. Mix marshmallows, Cool Whip and candy. Pour over Oreos. Top with chopped pecans, if desired. Best to chill overnight.
Cake: Follow directions on cake mix plus add pineapple juice. Batter will be runny. Pour into 15 x 10 1/2-inch jelly roll pan, well-greased. Bake at 350° for 20 minutes.
Tenderize onions, mushrooms and meat in oleo. Spread over pie crust. Grate cheese and dredge in the flour. Put floured cheese on meat mixture. Pour on the eggs mixed in the milk. Bake at 350° for 45 to 50 minutes, until custard is set.
Put Sloppy Joes in a bowl. Stir it. Put it on the sandwich and eat it.