HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use iron skillet, gas cooker, fish cooker or any type of cooker that requires a high heat.
Combine flour and sugar; cut in margarine until mixture resembles coarse crumbs. Stir in remaining ingredients; mix well. Press onto bottom and sides of a 9-inch spring-form pan. Chill.
Cook broccoli using package directions, adding 2 beef bouillon cubes, salt and pepper to cooking water; drain. Cook lima beans using package directions, adding 1 beef bouillon cube to cooking water; drain. Combine broccoli, lima beans, water chestnuts, sour cram and mushroom soup in bowl; mix well. Spoon into baking dish. Top with mixture of cereal and melted margarine. Bake at 325 to 350° for 30 to 35 minutes or until bubbly and browned. Yield: 8 servings.
Blend mayonnaise with lemon juice, onion and salt. Mix lightly with chicken, celery and almonds. Spoon into a 1 1/2-quart casserole dish. Top with cheese and potato chips. Bake at 350° for 25 minutes. May be served on a bed of lettuce or watercress. You may also make this using either cooked shrimp, turkey or crabmeat in place of chicken.
Mix stuffing as directed. Mix ground beef with milk. Divide into 5 patties. Flatten to form a circle with each patty. Put 1/4 cup stuffing in middle of each patty. Draw up edges of meat and seal.
Dissolve Jell-O in boiling water. Add cold water. Grind cranberries and orange (including rind) in blender, small portions at a time. Add sugar. Mix well with fruit and let it sit 1 hour. When Jell-O begins to congeal, add fruit. Pour into a 9 x 13-inch Pyrex dish. Place in refrigerator. Cut in squares to serve over a lettuce leaf.
Slice 2 or 3 small zucchini in a casserole dish. Cover above mixture with 1 - 29 oz. can Hunt's tomato sauce.
Melt oleo and cool. Add beaten eggs and oleo to cake mix. Spread in thin layer over bottom of 9 x 13-inch pan.
Layer ingredients: cabbage, peas and carrots (thawed), chicken and green onions. Chill. Put noodles (broken up) on salad just before tossing with dressing.
Cut chicken in desired pieces, salt and pepper chicken. Mix ketchup and coke in skillet, place chicken in skillet. Cook slowly until tender, turning occasionally. The juice cooks down to a thick sauce. Very good.
Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Measure water in a bowl and sprinkle in the yeast. Stir to dissolve and add the cooled milk mixture. Add the onions and flour. Stir until well blended, about 2 minutes. Cover and let rise until dough has doubled (about 1 hour). Stir down and beat 1 minute. Turn into a greased 1 1/2-quart greased casserole dish. Bake about 1 hour at 375°.
Drain pineapple, reserving juice. Make up jello according to package directions, but using pineapple juice for part of the water. While jello is still warm, add cream cheese and beat with mixer until cheese is dissolved; add mayonnaise and beat until frothy. Dice cherries and add to jello mixture along with pineapple and nuts. Mix well and turn into a 2-quart mold. Stir once or twice so pineapple and nuts don't all rise to the top.
Stir until smooth the first 7 ingredients. Add flour, oatmeal and nuts. Mix well. Drop by teaspoonfuls on ungreased baking sheet. Bake in a 350° oven 12 to 15 minutes.
Spaghetti Sauce: Chop the red and green peppers and onion into a saucepan. Saute slowly. Add tomato paste, 2 cans of water and tomato sauce. Stir together and simmer for approximately 6 to 10 minutes. Season to taste with basil, garlic powder, oregano and bay leaves. Add a teaspoon of sugar; simmer for 5 minutes.
Brown hamburger and onions together. Cook bacon. Add to other ingredients in crock-pot. Season with salt. Cover and cook on low for 3 to 4 hours.
To soft cream cheese add sugar. Add one egg at a time; beat after each egg. Add milk; beat. Add sour cream; beat. Add flour and vanilla; beat. Grease a spring-form baking pan. Pour in mixed ingredients. Bake one (1) hour at 370° or until golden brown. Leave in oven one (1) hour after baked. Cool two hours.
Combine flour and margarine and mix well. Add pecans and press mixture in a 13 x 9-inch Pyrex dish. Bake in 350° oven for 25 minutes. Cool completely.
Mix dry ingredients in bowl. Blend in remaining ingredients. Knead. Roll on floured dough board real thin. Dry about 2 hours. Drop in boiling broth with chicken, removed of skin and deboned. Makes 4 servings.
Mix flour and brown sugar together. Put evaporated milk into measuring cup and add water to bring it to 1 cup. Put all ingredients in a pan and bring to a boil, stirring often. When it starts to thicken, remove from heat. Great on toast!
Combine dry cake mix, 1/3 cup evaporated milk, butter and nuts. Put 3/4 mixture into ungreased 9 x 13-inch pan. Bake at 350° for 6 to 8 minutes.
Dice potatoes in 1-inch cubes. Mince garlic finely. Add potatoes to a shallow baking dish; top with remaining ingredients, dotting butter over top. Cover with foil and bake at 350° for 1 hour.
Mix all ingredients. Spread on English muffin halves, then cut each half into 4 pieces. Bake on cookie sheet for 20 minutes at 350°.
In a kettle, saute celery, onion and carrots in oil for 3 minutes; add broth and seasonings. Bring to a boil; reduce heat and simmer, covered, about 15 minutes or until the vegetables are tender. Stir in the ravioli and heat through. Garnish with parsley and Parmesan cheese.
Stir cornmeal into boiling salted water. Stir for 1 minute; remove from heat. Add butter; beat well. Add eggs. Beat in cold milk. Beat again. Pour into buttered baking dish. Bake 25 minutes at 350°. Serve from dish.
Cook broccoli and drain; set aside. Mix soup, eggs, mayonnaise and cheese. Add to broccoli and pour into casserole dish. Mix the crushed crackers with melted butter for topping, if desired; sprinkle on top. Bake at 350° for 30 minutes.
Need little saucepan. Put 1/3 full of oil. Heat; when hot, place a biscuit (with hole in middle) in pan. Cook until light brown; turn and cook other side. After they're out place in powdered sugar or cinnamon sugar mixture. Serve while warm.
Cook grits according to package. Remove from heat; stir in butter, pepper and cheese until melted. Stir 1 cup hot mixture into egg yolks. Stir the egg yolks mixture into remaining grits. Beat egg whites until stiff peaks form. Fold into grits. Pour into greased 2-quart casserole dish. Sprinkle paprika over top. Bake, uncovered, at 350° about 30 minutes, until puffed. Let stand 5 to 10 minutes. Grate cheese over top and serve.
Save a few shrimp out for garnish. Mix cream cheese, shrimp, 1/4 cup shrimp juice and Worcestershire sauce together. Shape into ball and pour cocktail sauce over. Add garnish shrimp. Refrigerate. Serve with crackers.
Preheat oven to 350° to 375°. Beat margarine and sugars together. Add egg and beat well. Add vanilla, baking soda and salt. Beat in flour and oatmeal. Stir in chocolate chips. Bake on cookie sheets for 9 1/2 to 10 minutes.
In large bowl combine uncooked hamburger with remaining ingredients. Put into loaf pan that has been oiled. Bake at 375° for 1 hour.
Prepare or purchase your favorite yeast dough. Roll dough out flat on the countertop until it is 1/2-inch thick. Spread cinnamon, mixed with sugar, over the dough until the surface of the dough is covered. With your fingers, gently roll the dough evenly into a roll and cut off 1-inch thick sections. Put the rolls into a greased cake pan so that they have 1/2-inch between each other. Cover the pan with a cloth and let the dough rise until it has doubled in size. Bake the rolls for 35 to 45 minutes at 375°. After the rolls are done, cover them with a powdered sugar glaze.
Heat oven to 375°. In a large mixing bowl, beat the butter, sugar, brown sugar and vanilla until well blended. Add flour to butter mixture; blend until smooth. Stir in small chocolate chips. Mold scant tablespoonful of dough around each unwrapped Kiss, covering completely. Shape into balls; place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly; move from cookie sheet to wire rack. Cool completely. Prepare Chocolate Drizzle, if desired. Drizzle over each cookie. Makes about 4 dozen cookies.
Beat egg whites until stiff. Add sugar a little at a time. Fold in flour, coconut, vanilla and Post Toasties. Drop onto greased cookie sheet. Bake at 350° until delicately brown. May add 1/2 cup chopped nuts.
Cook hamburger, onion, water and peppers together. Add chili powder, garlic powder, tomato juice and bean sprouts and simmer for 1 hour.
Peel, seed and coarsely chop apples and squash. Coarsely chop onion. Combine first 10 ingredients in heavy saucepan. Bring to a boil and simmer uncovered 45 minutes. Cool soup a bit, then puree in blender. Return soup to saucepan and bring to a boil. Add cream and, if desired, sprinkle with chopped parsley. Serves 6.
Cook sausage and onion. Drain. Add rest of ingredients (except bread crumbs, eggs and flour). Heat until cream cheese melts. Refrigerate overnight (or 1 to 2 hours). Roll into balls. Roll balls in flour, dip in eggs (add 1 or 2 tablespoons water to eggs), then roll in bread crumbs. Deep fry until golden brown.
Slice sausage and lightly brown in skillet. Remove sausage and add onion and cabbage and cook for approximately 5 minutes. Return sausage to skillet. Sprinkle sugar, salt and pepper over mixture; toss and coat. Then add vinegar, water and cornstarch mixture and simmer 20 to 30 minutes in a loosely covered skillet.
Beat egg whites until thick and foamy. Gradually add sugar and beat until stiff. Stir in salt, pecans and chocolate chips. Preheat oven to 350°. Drop by tablespoon onto foil paper on cookie sheet. Place in oven; turn off and leave in closed oven overnight. Makes 2 dozen.
Line bottom of 9 x 13-inch pan with Twinkies. Next layer bananas and pineapple. Mix pudding as directed. Pour on top, then add Cool Whip.
Place all of the ingredients in bowl and mix by hand. Dissolve 1 level teaspoon of soda in 1/8 cup water, add to mixture. Sift in 2 cups cake flour and beat well. Add 1 cup boiling water, beat lightly and quickly. Bake 30 to 40 minutes at 375°.
Soak apricots in water for 5 minutes. In a large bowl, mix sugar and butter until fluffy. Add sour cream, mix well. Combine dry ingredients; stir into creamed mixture until just moistened. Drain apricots, discarding water. Fold into batter along with nuts. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400° for 18 to 20 minutes or until done. Cool for 10 minutes. Makes 12 to 18 muffins.
Slice zucchini. Chop tomato, pepper and onion. Mix together and cover with oil and vinegar mixture. Refrigerate.
Combine ingredients in a large bowl. Bake in a medium-sized pan at 350° for about 25 minutes.
Melt first 3 ingredients over low heat. Pour melted mixture over Chex cereal and mix. Put powdered sugar in a large paper bag. Add Chex mixture to this. Shake up in bag. Store in airtight containers.
Mix flour, baking powder and salt and set aside. In large mixing bowl, beat eggs and sugar. Combine oil and orange juice and add alternately with dry ingredients to egg/sugar mixture. Mix until smooth. Add vanilla and beat well. Pour half of the batter into a greased and floured tube pan. Arrange half of apples over the batter. Combine cinnamon and sugar and sprinkle half over the apples. Top with remaining batter, apples and cinnamon/sugar. Bake at 350° for 1 hour and 10 minutes or until cake tests done. Allow cake to cool 1 hour before removing from pan. Cool, apple side up, on a wire rack. Sprinkle top with confectioners sugar if desired. Yield: 12 to 16 servings.
Cream butter and gradually add sugar. Cream until the mixture is fluffy. Add egg yolks and jam to this mixture and beat until well blended. Sift flour and measure. Take out about 1/2 cup to use to dredge raisins. Sift remaining flour with cinnamon, nutmeg and allspice. Add soda to buttermilk. Add flour mixture alternately with the buttermilk and soda. Mix in flavored raisins, and lastly, fold in stiffly beaten egg whites. Reserve 2 tablespoons for the filling. Divide the remaining batter into two 9-inch cake pans which have been lightly greased in the bottom and wax paper lined. Bake at 350° for 35 minutes.
Place chicken breasts in a large nonstick skillet. Add 1/2 cup of broth. Bring to boil. Reduce heat; cover and simmer for 10 to 12 minutes or until juices run clear, turning once. Remove chicken from pan; keep warm. Add remaining broth to skillet and bring to a boil; reduce heat to low.
Dissolve Jell-O into boiling water. Fold in thawed strawberries (with juice), bananas, and drained pineapple. Pour half of mixture into 12 x 8 x 2-inch baking dish as first layer. Refrigerate until firm (about 1 1/2 hours). Spread sour cream evenly on top of first layer. Gently spoon on rest of strawberry mixture. Return to refrigerator until firm. Cut in squares to serve.
Cook noodles according to package directions and drain. Heat oven to 350°. Mix all ingredients, except cheese. Place in greased 8 x 8 x 2-inch square baking dish. Sprinkle with cheese and bake for 40 minutes. Makes 4 to 6 servings.
Cook sugar, syrup and water into a soft ball. Remove from heat. Add stick of margarine, marshmallows and peanut butter. Beat 2 minutes, then add milk. Refrigerate leftovers. It can be thinned with a little warm water.
Rub all spices in by hand; let set overnight in refrigerator to blend all together. (You can use a little bit of oil to help the spices to stick.) Cook to cooking instructions for cooking pork (325° for 30 to 35 minutes for every pound of meat), or use a meat thermometer until it reaches 170° or well done.
Boil eggplant in small amount of water until done. Drain. Add all ingredients, reserving 1/2 cup cheese, 1/2 cup cracker crumbs and a small amount of margarine. Mix well. Pour into a 2-quart flat dish and sprinkle with reserved cracker crumbs. Drizzle on reserved margarine. Bake at 350° for 20 to 30 minutes. During the last few minutes, sprinkle reserved cheese on top. Serves 6 to 8.
Heat oven to 450°. Melt butter in oven in 13 x 9 x 2-inch pan. Remove pan as soon as melted.
Combine pie filling and next 4 ingredients in bowl; mix well. Spoon 2 tablespoons into center of each tortilla. Fold in sides and roll to enclose filling. Deep fry in 350° oil for 5 minutes or until golden. Drain on paper towels. Sprinkle with sugar while still warm. Yield: 10.
Mix all ingredients (except chicken) in saucepan until melted. Place chicken in baking dish. Pour ingredients over chicken. Bake, uncovered, for 1 hour and 15 minutes in 350° oven.
Combine stock, vegetables and seasonings in a large stock pot. Bring to a boil; reduce heat and simmer about 45 minutes or until vegetables are well cooked. Stir in butter and potato flakes to thicken. Taste for seasoning, salting if desired. Serves 6.
Butter bread and arrange slices in buttered baking dish about 7 x 11-inches. Beat eggs and sugar together. Add milk and vanilla. Pour half of the mixture over bread. Let stand until bread is soaked. Cut through bread until it is in 1-inch pieces. Add remainder of egg mixture. Bake about an hour at 325° or until custard is set. Makes 6 to 7 servings.
Sift dry ingredients together in a large bowl and make a trench in the center. Mix remaining ingredients and pour into trench. Stir just enough to dampen all ingredients well. Pour into greased small loaf pans or muffin pans. Bake at 350° for 30 to 45 minutes. Be sure to check with a toothpick and watch carefully. Cool on rack about 6 to 10 minutes and flip out of pans. Allow to finish cooling. Wrap in plastic to store. Freezes well also.
Cut bacon in small strips and fry. Cube potatoes and dice onion. Remove bacon from skillet and place in bowl with potatoes and onion. Add salt, pepper, sugar, vinegar and beaten egg to bacon grease and cook while stirring until thick. Add potatoes, onion and bacon and stir until thoroughly heated.
Mix water and jello. Add pineapple and pie filling mix. Pour into 9 x 13 pan and chill until set. Mix sour cream, cream cheese and pecans. Spread this on top of filling. Chill.
Mix Kool-Aid, sugar and ginger ale together with pineapple juice. Break up lime sherbet and add to others. Makes 1 punch bowl.
Mix all ingredients together in a large mixing bowl. Drop by teaspoonfuls onto ungreased cookie sheets. If desired, flatten with fork dipped in water. Bake at 350° for 9 to 10 minutes. Makes about 9 dozen.
Sift together in a bowl and set aside the flour, sugar and salt. Beat in a bowl until thick the eggs. Beat until blended the milk and melted butter. Add dry ingredients and beat until smooth.
Dissolve yeast in warm water. Add salt, shortening and sugar. Add 1 cup flour. Mix well, add rest of flour gradually. Knead well, let raise 1 hour and work down. Let raise 1 hour more. Pinch off top; form buns and place on greased pans. Cover and let raise 2 hours. Bake at 350° for 20 minutes.
Combine the first 3 ingredients and put into an 8 x 12-inch dish. Cover the bottom and bake at 350° for 25 minutes.
Put first 6 ingredients in skillet. Cover and cook 1 minute. Uncover and cook, turning with wide spatula, until barely tender, about 5 minutes. Sprinkle with cheese and toss. Makes 6 to 8 servings.
Spread layer of pie filling in bottom of greased pan. Add layer of pineapple. Pour melted margarine over cake mix, add coconut and stir well. Spread mixture over cherries and pineapple. Sprinkle pecans over entire cake. Bake at 325° for one hour.
Stir boiling water into jello in bowl 2 minutes or until dissolved. Mix water and ice to make 1 1/4 cups. Stir in whipped topping until smooth. Refrigerate 10 minutes or until mixture will mound. Spoon into crust. Refrigerate 4 hours or until firm. Garnish with additional whipped topping.
Combine ingredients; beat vigorously for 30 seconds. Pour into generously greased and floured 9 x 5-inch loaf pan. Bake in a 350° preheated oven about 45 to 50 minutes or until golden brown. Remove from pan; cool on wire cooling rack. Makes one loaf.
Crush peppermints well and fold into the Le Creme. Chill and serve with Pepperidge Farm chocolate laced pirouettes cookies. Very rich.
Mix well. Sprinkle each muffin with a combination of cinnamon and sugar. Add a dot of butter on each muffin. Bake 15 to 20 minutes at 400°. Makes 12 muffins.
In large bowl, stir together first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Cover edge of pie shell with aluminum foil strips. Bake in 350° oven for 50 to 55 minutes, removing foil for the last 5 minutes. Check for doneness by inserting knife halfway between center and edge. It should come out clean. Cool.
Blend cake mix, eggs, oil and juice. Fold in drained orange segments. Bake in 2 (9 x 13-inch) greased and floured pans at 350° for 15 to 20 minutes. Let cool completely and frost.
Mix refried beans with taco seasoning. Spread in deep dish pie pan. Top with sour cream and chopped vegetables and cheese. Serve with tortilla chips.
Put all ingredients into a large saucepan, except butter, vanilla and pecans. Cook over medium heat, stirring constantly, until mixture boils, then often enough to keep from sticking. Cook until forms a firm, but not hard, ball in cold water. Remove from heat and add butter, vanilla and pecans. Beat until it holds shape when dropped on wax paper.
Chop first 7 ingredients to medium size pieces and put into food processor. Chop until pieces are smaller, adding 1/4 cup water and tomato sauce to get thickness you desired. Add garlic salt to taste. Serve with tortilla chips.
In 2-quart saucepan, melt butter. Add raisins, sugar, egg, milk, vanilla and salt. Bring to a full boil. Boil 2 minutes. Add puffed wheat and nuts; mix thoroughly. Cool slightly. Drop by tablespoon onto coconut and roll to coat. Cool before serving.
Place turnips in saucepan. Cook 15 to 20 minutes. Add salt. Drain; set aside. Fry bacon until crisp. Combine egg, sugar and vinegar in small mixing bowl, mixing well. Pour into bacon and drippings. Pour over turnip mixture. Toss gently.
Mix sugar, cocoa, syrup and milk. Bring to a boil. Reduce heat and boil on medium-high for 7 minutes. Remove from heat. Add margarine and vanilla. Nuts are optional.
Prepare macaroni per package directions; drain. Combine all ingredients except macaroni and bread and mix well. In a casserole dish, alternate layers of macaroni with layers of mixture. Top with bread crumbs. Bake in a 375° oven for 45 minutes.
Cut tomatoes into 1/2-inch slices. Beat the egg, milk and hot pepper sauce in a shallow bowl. Combine bread crumbs with the salt and pepper in a pie tin.
Coat goat with Season-All. In large skillet, mix water, curry powder, celery and onion. Heat on medium 4 to 5 minutes. Add goat to skillet mixture; turn often.
Add Jell-O vanilla pudding and tapioca pudding with water. Stir constantly over heat. Cook until thick. Cool thoroughly. Add Cool Whip and oranges. Mix thoroughly. Refrigerate.
Heat oil in 12 x 8-inch dish at high for 2 1/2 or 3 minutes. Combine chicken, garlic, soy sauce, sherry, cornstarch and ginger. Add green peppers and cashews. Place in heated oil. Cover with plastic wrap. Cook on high 2 1/2 to 3 1/2 minutes or until chicken and green peppers are tender. Stir once. Let stand 3 minutes before serving.
Cook finely chopped onion in butter over low heat until soft, but not brown. Cut fish into 1-inch pieces. Place cod and water in pot with onions. Bring to a boil. Reduce heat and simmer for 3 to 4 minutes until fish flakes easily. (Skim off any surface foam.) Stir in evaporated milk, paprika, salt and pepper to taste. Cook just until all ingredients are thoroughly heated.
Cook pasta as directed. Drain. In a covered saucepan, cook broccoli, onion, pepper and garlic in small amount of water about 10 minutes until tender. Drain.
Mix all ingredients; beat on high speed for 10 to 20 minutes. Can be kept for week in an airtight container on kitchen shelf or refrigerated. To thicken or thin consistency, add more powdered sugar or more water.
Mix flour, butter and pecans and spread in a 9 x 13-inch dish. Bake 20 minutes at 350° and let cool. Mix cream cheese, Cool Whip, sugar and vanilla and spread over first mixture. Mix pudding and milk and spread over second mixture. When ready to serve, spread on more whipped cream and sprinkle crushed Oreo cookies.
Melt oleo. Add sugar. Beat. Add other ingredients and mix well. Pour into pie shell. Bake at 300° for 35 to 40 minutes. You may add 1/2 cup chopped pecans or coconut.
Mix milk, sugar, egg and nutmeg. Mix vinegar and soda. Mix flour, salt and baking powder. Mix the three mixtures together. Blend well; fry in hot fat at 360° like doughnuts. When done on one side, should turn over. Drop by rounded teaspoonfuls of dough into hot fat.
Mix all ingredients together to form balls. Brown in hot fat. Place in baking dish and pour mixture of 1/2 cup catsup and 1/4 cup water. Bake at 350° for 1 1/2 hours. I prefer to drain fat from pan and pour 1 package gravy mix and water over meatballs. Cover and simmer for 10 to 15 minutes. Serve over noodles. Also good with mushrooms added to gravy.
Cream sugar, salt, shortening and egg. Add sour milk with soda dissolved in it; add flour, then dissolve cocoa in boiling water and add to mixture. Add flavoring. Bake in greased and floured pan at 350°.
Mix cream cheese and sugar well. Fold in Cool Whip. Spoon half of mixture into 2 pie shells. Place sliced bananas over mixture, then spoon remainder over bananas. Chill and then add fruit topping.
Beat ingredients with mixer until smooth. Can be shaped into ball or put into a bowl. Serve with assorted crackers.
Mix first 5 ingredients together, then drop by large spoonfuls into hot oil in skillet. Flatten each to form a cake shape. Fry until crisp and brown on both sides, turning once.
Beat eggs and oil well; then add cake mix, Jell-O and wine. Blend.
Spread bean dip thinly over pizza pan. Mash avocados. Dice onions. Mash one-half tomato. Mix the 3 ingredients and spread over bean dip. Mix 1 packet taco seasoning with sour cream. Spread over avocado mixture. Cook and drain hamburger. Mix meat with taco seasoning. Sprinkle on top. Grate cheese and sprinkle on top. Dice other one-half of tomato and sprinkle on top. Spread black olives on top. Serve with nacho chips.
Mix flour, sugar and salt. Boil the butter, water, cocoa and shortening. Add to flour mixture, then add eggs, buttermilk and soda. Pour in glass pan and bake at 300° for 45 minutes.