HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix whole eggs, which have been beaten with the melted butter, buttermilk, brown sugar and blackberry jam. Add flour which has been sifted with the cinnamon, allspice, soda and nutmeg. Add nuts and raisins. Bake in a 9-inch tube pan.
Melt peanut butter chips, 1 C. milk and 2 Tbsp. margarine. Remove from heat. Stir in peanuts. Spread in waxed paper lined 8 inch square pan.
Slice carrots thin. Boil in salted water until tender. Drain. Add pepper. Mix remaining ingredients together and bring to a boil for 5 minutes, stirring constantly. Pour over carrots and pepper. Let stand until cool. Refrigerate until ready to use. May be kept for several weeks.
Beat eggs, sugar and flour until fluffy. Add pineapple and pour into a well-greased casserole (8 x 8-inches). After tossing bread cubes in melted butter, add 3/4 of crumbs to pineapple mixture. Use rest as topping pressed slightly down. May add shredded cheese on top. Bake at 250° for 50 to 60 minutes.
Lay biscuits and roll together to form a 4 x 11-inch rectangle. Sprinkle with lemon pepper. Spread sausage. Sprinkle with cheese. Roll up and cut into 1-inch thick sections. Bake at 350° for 20 minutes until light brown.
Cook ham slowly in heavy frying pan until evenly browned on both sides. Sprinkle each side lightly with sugar during cooking. Remove ham and keep it warm. Add coffee to pan; let it boil until gravy turns red. Blend and pour over ham.
In 10-inch skillet, heat oil. Add onion, green pepper and garlic and saute over low heat until vegetables are tender, about 5 minutes. Add tomato sauce, water, broth mix and seasonings and bring to a boil. Reduce heat and let simmer for 5 minutes. Stir in remaining ingredients and cook until thoroughly heated.
Mix yellow cake mix, melted butter and 1 beaten egg. Pat in bottom of 9 x 13-inch pan. Mix 3 eggs, cream cheese, powdered sugar and vanilla. Pour over cake mixture and bake at 350° for 35 to 40 minutes.
Stir-fry chicken in oil until browned. Add vegetables; stir-fry until crisp-tender.
In a 3-quart saucepan, combine the chicken, stock, carrots, celery, onions and oregano. Bring to a boil over medium-high heat. Lower the heat to medium and simmer 15 minutes or until the chicken is tender.
Combine all ingredients except zucchini, mixing well. Stir in zucchini. Spread evenly in a lightly greased 13x9x2 inch baking pan. Bake at 350° for 30 minutes. Cut into 1 1/2 inch squares. Serve warm. Yield: about 4 dozen.
Heat oil in a heavy skillet. Toss rice in oil until hot and golden. Add scallions and meat. Stir in last 5 ingredients until heated throughout. Serves 12.
Blend shortening and sugars in large bowl. Beat in vanilla and eggs. Sift dry ingredients together. Add to mixture, blending well. Stir in 1/2 cup of candies. Drop by teaspoonfuls on ungreased baking sheet. Decorate top with remaining candy. Bake at 375° for 10 minutes or until golden brown. Some cracking should occur. Makes about 72 (2 1/2-inch) cookies.
Peel and devein shrimp; set aside. Cook pasta according to package directions; drain and set aside.
Cream sugar and shortening. Add eggs and vanilla to milk. Alternate with milk and dry ingredients. Bake at 325° for 1 hour in a greased and floured tube pan.
Preheat oven to 350°. In medium saucepan melt chips and margarine; stir in crumbs and nuts. Press half the mixture firmly onto bottom of greased 9 x 13-inch baking pan. In large bowl beat cheese until fluffy; beat in condensed milk, vanilla and egg. Mix well. Pour into prepared pan; top with remaining crumb mixture. Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. Cool to room temperature. Chill before cutting into bars. Refrigerate leftovers.
Mash salmon in bowl; add eggs and 1/2 of crackers (crumbled). Mix onions into mixture with cheese and remainder of cracker crumbs. Shape into patties and brown in hot oil for several minutes, turning often.
Peel, slice and arrange a layer of potatoes in a 1 1/2-quart casserole dish. Add layer of red beans. Crumble layer of ground beef over beans. Add salt and pepper to taste. Add onion rings and cover with catsup. Repeat layers. Cover and bake about 1 1/2 hours at 350°.
Preheat oven to 400°. In large saucepan, combine water with butter and salt. Heat over medium heat, until butter melts and water boils. Turn heat low; add flour all at once and beat mixture thoroughly with a wooden spoon until it leaves the sides of the pan in a smooth compact ball. Immediately remove pan from heat. With a wooden spoon or portable mixer at medium speed, beat in eggs, one at a time, beating until smooth after each egg. When all eggs are blended, beat dough until very smooth and satiny.
Mix together first four ingredients, then add eggs, one at a time, beating well after each. Then add the remaining ingredients and mix well. Bake in a well-greased and floured tube pan at 350° for 50 to 55 minutes. Test with toothpick for doneness.
Saute celery and onion. Add soups, cheese, broccoli and seasonings. Add rice and pour into large casserole. Bake at 350° for 10 minutes.
Place beef in 9-inch pie pan with garlic and crumbs. Add milk. Stir and spread evenly. Add sauce or catsup and spread evenly. Arrange mushrooms and then cheese on top of meat. Sprinkle with oregano and Parmesan. Bake at 400° for 20 to 30 minutes until cheese melts and begins to brown. Cut in wedges.
Cook potatoes (with skins on) in chicken broth until done. Cool in refrigerator for several hours. Cut chilled potatoes in 1 1/4-inch chunks.
Scald milk. Add shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add 1 1/2 cups flour to milk mixture; beat well by hand or mixer at low speed for 1 minute. Beat in eggs and yeast. Gradually stir in enough remaining flour to make a soft dough that leaves the sides of bowl. Turn on lightly floured board. Knead until smooth and satiny and no longer sticky, 5 to 8 minutes. Place in greased bowl; invert to grease top and cover and let rise 1 to 1 1/2 hours. Punch down; divide in half and shape as desired.
Cook noodles as directed on box. Drain and let cool. Brown ground beef and drain off grease. Add Prego; cook for about 3 to 5 minutes, stirring constantly. Using a casserole dish, spread 1 spoon of sauce mixture across bottom of dish, then lay noodles side by side until bottom of dish is covered. Lay 3 or 4 noodles in opposite direction in middle and each end. Layer with Mozzarella cheese, meat and Parmesan cheese, then noodles until desired depth. Put in oven and bake 20 minutes.
Add salt to beans and peas; cover with water and soak overnight. Rinse and put beans into 2 quarts of water. Add ham or ham hocks and onion. Boil slowly 2 1/2 to 3 hours. Add remaining ingredients.
Mix sugar, oil, nutmeg, soda and cinnamon in a large bowl alternately with flour, milk and molasses. Mix well. Fold in raisins. Spray pan with Pam. Spread evenly over a 9 x 12-inch or a 10 x 13-inch pan. Bake in a 350° oven for 20 minutes exactly. Cool, then cut into squares.
Dissolve jello and sugar in boiling water. Add other ingredients except sour cream. Cool a few minutes. Add sour cream. Stir thoroughly to remove any lumps. Congeal.
Melt margarine, saute seasonings. Add flour and milk. Stir until smooth and add cheese, stir until melted. Add shrimp, crabmeat and season to taste. Scoop out pistolettes and fill like a boat. Sprinkle Mozzarella cheese on top. Bake until hot at 350 degrees.
Put all the ingredients in a jar and cover. Shake thoroughly and chill. Store in refrigerator.
In medium bowl, combine sweetened condensed milk, water, salt and vanilla. Add eggs, mixing well. Pour into pie shell and sprinkle with nutmeg. Bake 10 minutes at 425°. Reduce heat to 300° and bake 20 to 25 minutes or until inserted knife comes out clean. Cool to room temperature. Chill. Refrigerate any leftovers.
Place flounder in cold water; thaw only to separate pieces. Place on aluminum foil-lined pan. Sprinkle with salt and lemon juice. Dot with margarine. Bake at 350° for 20 minutes or until brown. Yields 3 servings.
Sprinkle potatoes with 1 teaspoon salt. Combine cottage cheese, sour cream, onions and garlic with remaining salt. Fold in potato dices. Pour into buttered 2 1/2 quart casserole. Top with cheese and paprika. Bake in preheated oven at 350° for 40 to 45 minutes or until heated through and bubbly. Yields 10 to 12 servings.
Dice the potatoes and cook until done; drain. Add milk to cover potatoes. Add the mushroom soup and salt. Put back on stove; bring to a boil. If too thin, thicken with 1/4 cup milk and 2 teaspoons cornstarch. If you don't like mushroom soup, add some Velveeta cheese.
Rinse off roast. Rub all spices into roast. Place roast in crock-pot. Add enough water to just cover roast. Cover and cook on high overnight.
Brown the beef and onions. Combine all of the ingredients, except the cheese and biscuits. Pour into a greased baking dish. Sprinkle the mix with the grated cheese. Halve 6 of the biscuits and arrange on the hot meat mixture. (Leftover biscuits may be baked on a separate sheet.) Bake at 375° for 20 minutes or until biscuits are done. Serves 4.
Combine first 5 ingredients in a saucepan. Cook and stir until mixture is thick and bubbly. Add beets and heat through.
Combine corn, milk, egg, salt and pepper. Add 3/4 cup cheese; save remainder for topping. Combine bread crumbs, melted butter and rest of cheese. Spread on top. Bake at 350° for 30 minutes.
Cream butter and sugar. Add eggs and beat. Add remaining ingredients. Mixture will curdle. Bake in a 1 1/2-quart casserole for 40 to 50 minutes at 325°. Serves 4 to 6. Good side dish served with ham.
Cook cabbage until tender, about 30 minutes. Add butter and hot pepper. Simmer about 10 minutes.
Preheat oven to 400°. Cut five 1/8-inch thick slices from pepperoni; cut each slice into 8 wedges. Set aside. Cut remaining pepperoni into 1/4-inch cubes. Combine flour, cornmeal, baking powder, salt and pepper in large mixing bowl. Combine eggs, milk and oil in small bowl; add to flour mixture, stirring just until dry ingredients are moistened. Fold in cheese, chilies and cubed pepperoni. Spoon batter into greased mini-muffin cups, filling each almost to top. Top each muffin with 1 wedge of reserved pepperoni, pressing halfway into batter. Bake 10 to 12 minutes or until golden brown. Remove from pans immediately and serve warm or at room temperature.
In a sauce pan, bring sugar and milk to a boil; boil for 3 minutes. Add peanut butter and marshmallow creme; mix well. Quickly pour into a buttered 8-in. square pan; chill until set. Cut into squares. Makes 3 to 4 dozen.
Bake potato for 1 hour at 400°. Let cool. Scoop pulp out in a bowl. Melt butter in large saucepan. Add flour gradually, stirring until smooth. Cook 1 minute, stirring constantly. Add milk gradually. Cook over medium heat until thickened. Add potatoes, salt, pepper, 2 tablespoons green onion, 1/2 cup bacon and 1 cup cheese. Cook until heated. Stir in sour cream and heat until cheese melts slightly. Top with remaining onion, bacon and cheese.
Cut steak into 1/2-inch strips and brown in olive oil; drain. Pour water over steak. Chop onion and add to steak. Cover and simmer until tender. Make gravy, following directions. Pour gravy over steak. Cook noodles until tender. Mix together and serve immediately.
Brown chicken. Put into pan. Mix tomato soup and golden mushroom soup together with 2 soup cans of water. Add mushrooms. Pour this mixture over chicken. Bake in 350° oven for 45 minutes to 1 hour, until chicken is done.
Preheat oven to 425°. Arrange short ribs in single layer in 2 large baking pans. Sprinkle onions around ribs. Combine all remaining ingredients, except beer and cilantro, in large saucepan. Simmer over medium heat until slightly thickened, stirring occasionally, about 10 minutes. Cool slightly. Stir in beer. Pour mixture over ribs. Cover pans with foil and bake until meat is very tender, about 2 1/2 hours.
Boil first 3 ingredients to soft ball stage. To this, add dates, nuts, oleo and vanilla. Boil to a little harder stage. (Dropped into cold water, it forms a ball.) Beat until creamy. Pour on wet towel (long); slice before firm.
Mix all ingredients well. Pour into 3 well-greased and floured layer cake pans. Bake at 350° for 30 minutes or until cake tests done when lightly touched.
Cook ground beef until the pink is gone. Drain very good. Layer the ground beef, carrots, onion, cabbage and potatoes in a 9 x 13-inch pan. Stir the 2 soups together and pour over the casserole. Bake 45 to 50 minutes or until the potatoes are tender.
Cook and drain ground beef/turkey. Add other ingredients in slow cooker. Cook about 5 hours or more. Serve with grated Cheddar or Parmesan cheese.
Place chicken, water, salt, onion and celery in pot and bring to boil. Simmer 1 hour. Strain broth. Refrigerate broth and chicken. Remove chicken from bones and cut into bite-size pieces. Saute mushrooms in butter until light golden brown. Use broth for cooking rice, following package directions for firm rice. Combine chicken, rice and mushrooms in 4-quart casserole. Blend sour cream and undiluted soup. Toss together with chicken mixture. Bake at 350° for about 1 hour. Serves 8 to 10.
Cook breasts. Cut up into bite size pieces. Crush chips and layer them in the bottom of a baking dish. Layer the remaining ingredients in the following order: chicken, onion, garlic, mushroom soup, tomatoes, chicken soup and grated cheese. Cover with foil and bake at 350° for 15 to 20 minutes. Remove foil and bake for 20 more minutes.
Mix all dry ingredients in a very large bowl. Add eggs, shortening and buttermilk; mix well. Store in bowl with tight fitting lid. Batter will stay fresh for 6 weeks. (We usually bake some immediately and save the remainder.)
Combine sugar, lemon juice, rind and egg yolks. Cook in double boiler until thick. Beat egg whites and whipped cream into cooled custard. Pour into dish (which has layer of crumbs). Then sprinkle more crumbs on top. Freeze. Take out a few minutes before serving. Serves 6 to 8.
Mix all ingredients, except nuts. Boil slowly, stirring often, to soft ball stage. Remove from fire. Cool to lukewarm. Beat and add nuts. Spread in greased pan. Cut into squares.
Combine sugar and flour. Add rest of ingredients and place in saucepan. Cook until thick, then pour in pie crust. Bake at 375° until crust is brown.
Shred lettuce and spread in 9 x 13-inch dish. Add remaining ingredients in layers. Cover with plastic wrap. Refrigerate for 8 hours.
Sprinkle gelatine over water; heat over low heat or in microwave oven until water is hot and gelatine is dissolved. Add drink mix and sweetener to hot gelatin mixture; stir until dissolved. Pour into mold or dish; refrigerate until firm.
Cut up and peel eggplant night before. Salt and layer so water drains out.
Blend cheese and butter. Stir in flour, salt and paprika. Wrap approximately 1 teaspoon of mix around each olive. Arrange wrapped olives on cookie sheet, cover and freeze until firm. Bake 15 minutes at 400°. Serve warm.
Combine cream cheese, pecans, green onions and garlic salt; spread on roll. Layer ingredients in order listed.
Mix squash, egg, onion, salt, pepper and flour. Add corn meal until this mixture looks like hush puppy dough. Put small amount of oil or grease in a skillet, just enough to cover bottom. Too much will make patties greasy. Cook over medium heat until done on one side. Turn over. Cover until done. Drain on paper towels.
Wash potatoes. In a large saucepan, bring potatoes to a boil. Reduce heat and simmer, covered, 30 minutes or until tender; drain and let cool. Peel and halve lengthwise. In a large skillet, combine butter, salt, sugar and 1/4 cup water. Stir over low heat until butter melts and sugar is dissolved, then boil, uncovered, 3 minutes. Reduce heat. Add potato halves and pecans. Simmer, uncovered, 5 minutes basting often with syrup. Serve potatoes with syrup and nuts spoon on them.
Brown ground beef; drain. Add peppers, beans, corn, chili powder, garlic powder and salt and pepper to taste. Simmer until done. Spray bottom of casserole dish with Pam cooking spray. Crush chips along bottom of pan. Add filling. Spoon sour cream on top, then add cheese. Place in oven at 350° until cheese melts. Serve over lettuce.
Boil breasts in water with salt, onion and celery until done. Remove chicken from bone and return to juice. Add cream of chicken, mushroom, Velveeta cheese, black pepper, chili powder and Ro-Tel to mixture. Boil over low heat until cheese is melted. Pour over tostado chips and top with grated Cheddar cheese. Bake in 350° oven until all the ingredients are done, about 45 minutes. Serve while hot.
1 package Kool-Aid plus water makes 3 trays of ice cubes. Serves 25.
Combine all ingredients except oats in a large pan. Bring to a boil. Stir down 2 to 3 times. Do not boil over 1 minute. Remove from heat, stir in oats. Drop onto greased cookie sheet as quickly as possible or they will sit up in pan.
Butter rectangular pan, 13 x 9 x 2-inch. Heat candies and water in 3-quart saucepan over low heat, stirring frequently, until smooth. Stir in cereal and nuts until completely coated. Press mixture in pan with buttered back of spoon.
Preheat oven to 350°. Grease an 8 x 8-inch pan. Mix ingredients together. Pour into pan and bake 25 minutes. Cool before cutting into 16 to 20 pieces.
Brown meat and onion in butter; season with salt and parsley flakes. Drain mushrooms and combine with noodles, soup and corn. Add meat mixture and pour into greased baking dish. Bake 1 hour at 325°.
Brown ground beef, onions and garlic in frypan. Remove excess grease. Add tomato sauce, salt, chili powder and Worcestershire sauce. Simmer about 10 minutes, stirring occasionally.
Preheat oven to 350°. In a small bowl, combine flour, baking powder and salt. Set aside. In large bowl, beat butter, sugars and vanilla until creamy. Beat in bananas and egg. Gradually beat in flour mixture. Stir in chocolate chips. Spread in greased 15 x 10-inch pan. Bake for 25 to 30 minutes. Cool and sprinkle with confectioners sugar. Cut into 2 x 1-inch bars.
Mix all ingredients together. Bake in ungreased baking dish, 8 x 8 x 2-inch, at 325° for 25 to 30 minutes. Serves 6.
In a 10-inch skillet with cover, saute beef for about 5 minutes, stirring until meat loses its red color. Add onion, green pepper and celery. Saute 5 minutes longer. Sprinkle with salt, pepper, Worcestershire sauce and basil.
In a 2-quart saucepan combine soup, water and cheese. Heat over low heat until it starts to bubble. Add spaghetti, chicken, pepper and parsley. Heat through. Stir well.
Dissolve yeast in warm water. Combine well beaten egg, sugar and cooking oil. Add to yeast mixture. Add 3 cups self-rising flour. Cover. Let rise 1 hour. Roll out dough and cut with biscuit cutter. Put in baking pan and let rise for 2 hours. Bake at 450° for 8 minutes.
Combine butter, flour, 2/3 cup sugar, baking powder, salt, 1 teaspoon vanilla and 2 eggs. Beat with mixer at medium speed until well blended. Spread in bottom of greased and floured 11 x 7 x 3-inch pan.
Pour off 1/2 juice from pineapple. Mix remaining juice, pineapple chunks and cheese together. In another bowl, combine sugar and flour. Stir sugar and flour mixture into pineapple cheese mixture and mix well. Pour into a casserole dish and top with a layer of crushed crackers. Spoon melted butter on top. Bake for 30 minutes at 350°.
Combine first 5 ingredients and place in casserole dish. Cover with cheese and chips. Bake at 350° for 25 minutes.
Fry tortillas in hot fat until they bubble. Drain. Place a layer in a 3-quart casserole. Top each tortilla with onion, cheese and meat that has been broken up, browned and drained. Continue until all tortillas are used. Combine milk, soup and green chilies; pour over tortilla layer. Bake at 350° for about 30 minutes.
Dissolve Jell-O in boiling water. Add cold water. When thickened, beat in rest of ingredients.
Mix bread, eggs and garlic in ground beef; roll into balls. Brown in pan. In another pan brown the sausage then pour in 2 large cans tomato puree and 1/2 teaspoon garlic, parsley and oregano. Then add the ground beef. Cook for 1 1/2 to 2 hours.
Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs 1 at a time, beating just until yellow disappears. Gradually add flour and salt, mixing at low speed just until blended; stir in vanilla. Pour into a greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours or until toothpick comes clean.
Mix lemonade and milk, then fold in Cool Whip. Pour in graham cracker crust.
Beat cream in a large bowl until soft peaks form. Put half cup pumpkin pie filling into a small saucepan. Stir in gelatin. Place on low heat stirring every 3 minutes until almost boiling. Remove from heat. Add remaining pie mix in a large bowl. Add vanilla and 1/2 cup whipping cream. Fold in remaining mixture until blended. Pour into a 1 1/2-quart souffle dish or a 3-quart serving bowl. Refrigerate 4 hours. Garnish with Cool Whip, chopped pistachio nuts and lightly sprinkle cinnamon. Serves 12.
Cook molasses, syrup and vinegar to 270° (hard crack). Stir in butter and salt. Pour slowly over popcorn and stir with wooden spoon to coat every kernel. Butter hands and shape corn into balls. Put on wax paper to harden. Wrap in wax paper.
Cut meat across the grain into 1/2-inch strips 1 1/2 to 2 inches long. Melt margarine in skillet and cook onion and mushrooms until tender. Remove and cook meat until browned. Reserving 1/3 cup of the broth. Stir remaining broth, catsup, garlic and salt into the meat. Simmer 15 minutes. Blend reserved broth with flour, stir into meat. Add mushrooms and onion. Heat to boiling. Stir in sour cream and serve over noodles.
Mix dressing mix with oil and spices. Put crackers in a paper bag. Toss crackers with 1/3 of the liquid at a time. Store in an airtight container.
Cook over medium heat until hot. Simmer for 10 minutes. Strain out spices. Makes 11 cups or 22 half-cups.
Soften cream cheese and add finely chopped onions and beef. Roll into a ball and roll in chopped nuts. Serve with crackers. Chill overnight before serving.
In a mixing bowl, pour the canned milk and put in the freezer for about 20 minutes, or until crystals form around the edge of the bowl. Whip until thick, then add the sugar. When the sugar is dissolved, add the Kool-Aid. Pour mixture on top of the crumbs, then sprinkle the remaining crumbs.
Melt margarine. Mix flour, 3 tablespoons sugar and nuts. Spread in bottom of 9 x 13-inch pan. Bake until slightly brown at 350°. Cool. Mix soft cheese, 1 cup sugar and Cool Whip. Spread on crust. Mix instant pudding in milk until thick. Pour over second mixture. Top with Cool Whip.
Blend powdered sugar, peanut butter, butter, vanilla and salt. Shape into 1/2-inch balls. Heat the chocolate and paraffin in a double boiler until melted. Dip the peanut butter balls and place them on wax paper or candy papers until chocolate hardens.
Combine beef, egg and bread crumbs. Make meatballs. Place in large flat pan and combine remaining ingredients. Pour over meatballs. Cook, uncovered, at 275° for 1 hour. Serve warm in a chafing dish and serve with toothpicks. Makes approximately 100.
Cook spaghetti 12 to 15 minutes. Drain and pour cold water over top and drain again. Add Salad Supreme, onion, pepper and all the Italian dressing. Mix well and put in refrigerator overnight. Next day add tomato and cucumber and mix well.
Trim excess fat off steaks. Set oven to 400°. Place steaks in baking pan (lined with foil). Baste steaks in cooking oil, soy sauce and garlic powder combined. Let stand 15 minutes. With oven preheated, broil each side 10 minutes, or until desired browning is reached. Serve with potatoes and vegetables on the side.
Brown hamburger. Add chili. Add cubed cheese. Warm in oven at 200° until cheese is melted. Keep warm. Use 1 bag of Fritos or Doritos for dipping.
Mix dry ingredients. Add oats and raisins. Beat eggs. Add shortening and vanilla. Add to dry ingredients. Drop by teaspoons onto cookie sheet. Bake at 350° for 10 to 12 minutes.
In a large covered saucepan, cook cabbage in boiling salted water for 5 minutes, drain.