HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients, except crackers and butter. Mix well and put in casserole dish. Crumble crackers in a bowl and mix with melted butter. Sprinkle cracker mixture on top of casserole. Bake at 350° for 30 minutes.
Combine and stir until melted. Add 1 teaspoon vanilla extract and 1 cup chopped pecans. Pour into buttered square pan. Cool before cutting into squares.
Beat together first eight ingredients. Batter should be smooth and the consistency of pancake batter. Heat two inches of oil to 375°. Dip banana chunks into the batter and drop them into the hot oil. Fry for 5 to 6 minutes or until golden brown. Drain on paper towels. Serve warm, sprinkled with confectioners sugar.
Cover apples with water and add sugar. Cook over low heat, stirring occasionally until cooked almost to preserves. Roll out biscuits on floured surface until very thin. Put 1 spoon of apples on half of rolled out biscuit. Add a pat of butter and some pecans. Pat around edges of biscuit dough with water; fold over and seal by pressing edges with a fork. Fry in hot oil until biscuit dough is golden brown.
Mix by hand. Cream oil and sugar. Add vanilla and eggs. Then add dry ingredients. Add apples and pecans last. Grease and flour tube pan and bake 1 hour at 350°. Cool completely in pan before removing.
Grate cheeses in blender and mix everything together by hand. Form into 2 large balls. Roll in nuts (slivered almonds on Saran Wrap), then wrap around the cheese ball and chill. Good for parties or Christmastime.
Dissolve the gelatin in the boiling water. Stir the mayonnaise into the gelatin after slightly set. Mix all ingredients as stated. Chill until firm.
Melt butter. Cook onion and mushrooms until all moisture has evaporated. Remove pan from heat. Sprinkle flour over mushrooms; stir well. Add cream; bring mixture to a boil. Simmer 1 to 2 minutes. Remove from heat. Fill tiny shells made from your favorite pie crust recipe. Sprinkle with Parmesan cheese. Bake at 350° for 10 minutes.
Simmer chicken in water until tender. Skin and debone. Saute chopped onions and green pepper in butter. Add chicken stock to soup mixture. Place chicken, onions, pepper, rice and Worcestershire sauce in greased 2-quart casserole. Season with salt and pepper. Pour stock mixture over casserole. Bake in 350° oven for 15 minutes. Top with cheese, bake 5 minutes longer.
Heat oven to 375°. In large saucepan, combine sugar, cornstarch, milk and (if desired) salt. Over medium low heat, cook and stir until thickened. Remove from heat. In small bowl, using whisk, lightly beat egg yolks. Add small amount of milk mixture to yolks. Blend well. Stir yolks into saucepan until blended. Cook 1 to 2 minutes. Stir in butter and vanilla. Allow custard to cool slightly. Meanwhile, cut bananas crosswise. Place slices on bottom of 2-quart baking dish. Arrange layers of vanilla wafers. Top with layer of custard, then bananas. Repeat layering twice. Top with meringue. Cook in oven until meringue browns. Let cool and serve.
Prepare the pudding according to directions. Quickly pour the pudding into small paper cups and insert a popsicle stick. Put cups into a freezer and enjoy the next day.
Cook and mash potatoes with just enough milk to mash easy. Add salt, pepper, butter, cream cheese and sour cream. Cool (even overnight). Put in crock-pot (greased) and cook on low for 4 hours.
Cream the sugar, butter and shortening. Add eggs, one at a time. Beat after each. Add flour and milk alternately. Add vanilla and baking powder. Pour into greased Bundt or tube pan. Place in cold oven. Turn heat to 325° and bake 1 hour and 15 minutes, longer if necessary. Cool and remove from pan.
Mix together all ingredients, except crackers. Let stand in refrigerator overnight. Place in casserole and cover with crushed crackers. Bake 30 minutes until bubbly at 350°.
Bake cake as directed on box. Cool on cake rack. Split layers. Mix sugar and milk in saucepan. Bring to a boil. Boil 5 minutes. Remove from heat. Add marshmallows, coconut and vanilla. Spread between layers. Frost with your favorite chocolate frosting.
Put chicken and seasonings into 3-quarts water and cook until tender. Debone.
Cook bacon; drain and curl one slice. Chop 4 slices and leave others whole. Cut cheese slices into halves. Arrange in bottom of lightly buttered 9-inch pie pan. Beat together eggs and milk with fork. Add chopped bacon. Pour over cheese and bake in preheated oven at 350° for 30 minutes. Arrange whole bacon slices on top and curl in middle. Bake 10 minutes longer. Let stand 5 minutes before cutting.
Cream butter and shortening; gradually add sugar, beating until light and fluffy and sugar is dissolved. Add egg yolks, beating well. Combine buttermilk and soda; stir until soda dissolves. Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Stir in vanilla. Add 1 1/2 cups walnuts and coconut, stirring well. Beat egg whites (at room temperature) with cream of tartar until stiff peaks form. Fold egg whites into batter. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 30 minutes or until cake tests done. Cool layers in pans 10 minutes; remove from pans and cool completely.
Bring to a boil water, cinnamon and cloves. Boil 15 minutes. Add sugar and tea bags; let steep 5 minutes (off heat). Add orange, lemon and pineapple juice. Mix. Reheat and serve.
Mix the ingredients together and pour over chicken breasts in baking pan. Bake at 350° for approximately 1 hour. This is a quick, easy recipe. The chicken breasts should be rinsed in cold water and blotted dry before putting into baking pan.
Mix flour, salt and oleo. Cut like cornmeal. Add boiling water. Mix and cool. Chill several hours or overnight.
Mix apple and sugar. Let set 1/2 hour. Beat well eggs, oil and vanilla; add to apple mixture. Add flour, soda, baking powder, salt, cinnamon, raisins and nuts to apple mixture. Bake at 350° in a greased and floured 9 x 13-inch pan for 1 hour, angel food pan for 1 hour or 2 loaf pans for 35 minutes.
In 3-quart casserole, layer in order given, starting with potatoes and ending with beef. Salt and pepper each layer to taste. Pour tomatoes and juice over casserole. Cook, covered, in 350° oven for 1 1/2 hours or until vegetables are done. Serve with green salad.
Champ is an Irish dish introduced to me by a family from Ballymurphy, Belfast, Northern Ireland.
Cook rice according to package. Melt butter; add onions, celery and pepper. Saute gently until tender. Mix with other ingredients and pour into buttered casserole dish. Bake at 425° for 20 minutes. Serves 6 to 8.
Cook macaroni and 1 teaspoon of salt in boiling water for 10 minutes; drain and add 1/2 stick margarine. Grate cheese; add to macaroni. Beat eggs and milk so as not to curdle eggs, then add to macaroni. Add salt and pepper; stir all together. Butter a large dish; pour macaroni mixture in. Cook at 400° in oven for 35 minutes.
Cut peppers in strips; then saut in 2 to 3 tablespoons oil until tender. Remove from pan. Cook chicken in same pan with oil. When chicken is white in the center, add pepper and pineapple, ginger and parsley. Simmer. Serve over rice.
Place chicken breasts between 2 slices of waxed paper and pound with mallet. Sprinkle with salt and black pepper. Heat 1 tablespoon oil and butter in large skillet. Cook chicken over high heat for 4 minutes on each side. Add green onions, lime, brandy, parsley and mustard to pan; cook 15 seconds. Whisking constantly, add broth and remaining oil and butter. Pour sauce over chicken. Serve immediately.
Chop and saute onion in the 1/2 stick of butter. Cook and drain spinach. Drain and mash artichoke. Mix spinach, artichoke and onion with all other ingredients except Jack cheese. Put in baking dish and grate Jack cheese and sprinkle on top. Bake at 350° for 20 minutes. Serve warm with tortilla chips, sour cream and salsa.
Mix all but last two ingredients well in large bowl. Pour into a 9 x 13-inch dish. Top with crushed corn flakes. Pour melted butter on top. Bake 45 to 50 minutes at 350°. Yields about 8 servings.
Mix all ingredients; beat well at medium speed. Pour in tube pan and bake 50 minutes at 350°. Let cool in pan for 5 minutes. Prick holes in cake and pour Sauce over cake. Let soak in and remove from pan. Add icing to sides.
Thaw spinach. Preheat oven to 350°. Crumble the Feta with a fork. Drain spinach and mix with Feta and cottage cheese. Mix the remaining ingredients and combine with the cheeses. Pour into a well buttered 9 x 9-inch pan. Bake 1 hour or until knife comes clean with inserted in center. Let cool a few minutes. Cut in squares to serve. Serves 6.
Place prunes in a 2-quart glass jar. Stir sugar and tea together in a saucepan. Add remaining ingredients and bring to a boil. Pour over prunes and cover. Let stand for 24 hours.
Spray baking pan. Add soups and water and mix well. Cover with rice. Lay raw chicken pieces on top. Sprinkle with onion soup mix. Cover and bake at 350° for 2 hours. Use a 9 x 13-inch pan.
Heat oven to 450°. Generously grease (not oil) popover pans or deep custard cups. In small bowl beat eggs slightly. Add remaining ingredients and beat just until blended. (Do not overbeat.) Fill prepared cups half full (about 1/3 cup) or batter. Bake at 450° for 15 minutes; reduce oven temperature to 325° and bake 25 to 30 minutes or until deep golden brown. Serve immediately. If desired, serve from baking cups. Makes 6 or 7 large popovers.
Mix first 3 ingredients together. Top with last 3 ingredients. Very simple and D-Licious!
Grind peas in meat grinder, or process in blender or food processor. Add all remaining ingredients; mix well. Form into approximately 20 balls. Roll in flour to coat. Flatten slightly. Fry in hot oil until brown on both sides.
Beat all ingredients with mixer and place in an unbaked pie shell. Bake at 350° until firm.
Boil chicken until tender. Remove from broth and let cool, then debone it. Dice it up and set aside. Bring broth to a boil and take biscuits and pinch off bite size pieces and drop into boiling broth. Be careful! Continue boiling until dumplings are plump and soft, not gooey. Turn down to a simmer and add your chicken, milk, salt and pepper. Let simmer about 10 minutes. Stir well to keep dumplings from sticking. If your dumplings are too thick, add more broth. If they are too thin, add a couple tablespoons of cornstarch.
Preheat oven to 350°. In greased 2-quart casserole, blend soup mix with milk. Stir in macaroni, tuna, parsley and pimiento; top with bread crumbs. Bake 25 minutes or until heated through. Makes about 6 servings.
Mix cream cheese and powdered sugar first. Then add Cool Whip, pudding mix and milk. Mix well and pour into cooled baked pie shell. Top with remaining Cool Whip and sprinkle with shaved Hershey bard, if desired. Refrigerate.
Butter bread, remove crusts and cut diagonally. Put 4 slices in greased casserole. Mix mustard with ham and spread over bread. Add half of cheese. Cover with remaining bread slices and add rest of cheese. Combine eggs, milk and seasonings and pour over the top. Chill overnight. Bake 1 hour at 325°.
Preheat oven to 350°. Combine flour, sugar and chocolate. Cut in margarine until crumbly and dry. Reserve 2 cups. Press remainder firmly on bottom. Bake 15 minutes.
Mix and pour into unbaked pie shell and bake at 325° for 40 to 50 minutes.
Pat meat evenly in bottom of baking dish. Put onions over the meat, cheese slices over onions and sliced potatoes on top. Pour mushroom soup over all. Do not dilute soup. Bake at 350° for about 1 1/2 hours or until potatoes are tender. Serves 6.
Soften cream cheese and mix mayonnaise thoroughly. Add clams and juice. Mix and add Worcestershire sauce to taste.
Mix the first 4 ingredients and let Jell-O thicken slightly. Add the apples, bananas and pineapple. When well set, add topping.
Melt all chips together in double boiler. Add other ingredients and stir (gently fold) thoroughly. Drop on waxed paper. Allow to cool.
In large bowl, combine all ingredients. Put into 9 x 5 x 3-inch loaf pan. Bake at 350° about 1 hour. Makes around 10 servings.
Fry bacon until crisp; drain on paper towel. Crumble and reserve. Saute onion, green pepper and garlic in bacon drippings until tender. Add ground beef, cook until well browned, breaking up with a fork as it cooks. Add tomatoes, salt, pepper and chili powder. Cover and simmer 30 minutes. Add vegetables. Simmer 15 minutes. Sprinkle with crumbled bacon.
Barely cover raisins with water and 1/4 cup sugar in saucepan. Bring to a boil. Reduce heat and cover. Cook until raisins are plump and tender. In separate bowl, mix flour and 1/3 cup sugar. Add 1/2 cup milk. Mix well. Gradually add remaining milk. Add egg whites and mix. Slowly add mix to raisins while they are still cooking. Cook until thick. Remove from heat and add butter. Allow to cool a little, then add vanilla. Pour into baked pie crust.
Mix softened cream cheese, salt and mushrooms. Unroll crescent rolls, but do not split into triangles. Pinch diagonal split in dough together.
Cook raisins and save water they're cooked in. Mix all ingredients except raisins. Add raisins. Bake at 350° until lightly browned. Cool. Frost with powdered sugar frosting.
Saute onions, red pepper, broccoli and carrots for 5 minutes in hot olive oil. Add zucchini and garlic. Cook 5 minutes more. Add tomatoes and cook 3 to 4 minutes. Serve over hot pasta. Vegetables should be seasoned when tomatoes are added. Add basil, oregano, thyme, salt and pepper to taste. Serves one. Recipe may be doubled.
Combine all ingredients except soda. Bring to a boil, cook 2 1/2 minutes longer. Add 1/2 teaspoon baking soda. Stir well and remove from heat. Pour over popped corn in a paper grocery bag that has been sprayed with Pam. Shake really well. Cook 2 1/2 minutes in microwave on High, stirring after 1 minute. Add nuts and shake well. Remove and spread on cookie sheet. Crumble when cool.
Combine egg, onion, soup and mayo. Layer cooked broccoli in 2-quart casserole dish. Layer cheese and pour small amount of sauce. Repeat layers until used up. Put stuffing on top and pour butter over. Cook in 350° oven for 30 minutes.
Prepare Creamettes elbow macaroni according to package directions. Drain. In a large skillet melt butter; add green pepper and onion. Cook until tender (do not brown). Add Hormel chili, corn, seasoned salt and pepper. Simmer on low heat 5 minutes. Stir in cooked Creamettes; top with shredded cheese. Cover and heat on low 5 minutes. Makes 6 servings.
Bring peas and 3 quarts water to a boil. Boil 2 minutes. cover pan and let sit for 1 hour. Cut up bacon and cook until brown; add onions and cook until golden. Pour bacon mixture into peas. Cover and simmer until peas are tender, about 1 hour. Stir in rice and seasonings. Cook, covered, without stirring, until rice is tender. Makes 8 to 10 servings.
Microwave the cream cheese for 2 minutes. Add the dressing and the crab meat; mix well. Bake for 1 hour at 350°.
Fry the bacon, remove when crisp and drain on paper towels. Discard all but 2 tablespoons of bacon fat. Saute onions and apple in bacon fat. Transfer to a deep casserole and add shredded cabbage, red currant jelly, nutmeg, beer, salt and pepper; simmer over low heat for 1 hour. Serve with pork. Serves 4.
Mix all ingredients except chicken. Place drumettes in single layer in baking dish. Pour marinade over and coat drumettes well. Marinate overnight in refrigerator. Preheat oven to 375°. Bake chicken in marinade, uncovered, for 1 1/2 hours, turning occasionally. Serve warm or cold. Only 60 calories each.
Chop bacon and fry slightly. Add onion and cook until golden brown. Add remaining ingredients and cover. Cook until tender on low (electric skillet 2). Most of the sauce will be absorbed. Cooking time 20 - 25 minutes.
Combine sesame seed, flour and pepper. Dip chicken pieces in soy sauce and dredge in sesame seed mixture. Arrange chicken in baking dish. Drizzle melted margarine over chicken. Bake at 400° for 40 to 50 minutes. Makes 4 servings. Contains about 221 calories per serving.
Cut seed out of zucchini. Peel and grate 1/2 gallon. Mix grated zucchini and other ingredients. Heat to a boil and then simmer for 20 minutes. Pack in pint jars. Pressure cook for 5 minutes at 5 pounds of pressure.
Melt chocolate until creamy in double boiler. While chocolate is warm, mix in pretzel pieces and peanuts (easy). Spread thin on cookie sheet. When cool, break in pieces.
Cook sugar, syrup and water until it forms a thread, then add peanuts. Cook until peanuts seem to pop and syrup mixture is a light brown. Take off the stove. Add soda, mixing well. Pour into Pam sprayed pie plates.
Brown the ground beef. In a baking dish, place one layer of tortillas, dipped in enchilada sauce. Put a thin layer of ground beef on top of tortillas. Take more tortillas dipped in enchilada sauce and place them on top of the beef. Alternate these layers until meat and tortillas fill pan. Sprinkle cheese on the top. Bake for 30 minutes at 350°. Place remaining ingredients on top of enchiladas when ready to serve.
Grease a 9 x 13-inch pan. Spread half of the bread slices evenly over the bottom, cutting off crusts and using crusts to fill in the empty spaces. Layer shredded cheese over the bread and top with a second layer of bread. Mix together 8 eggs and 1/3 cup milk. Beat until well blended. Pour over bread in pan. Cover and refrigerate overnight. Bake at 350° for 15 to 20 minutes.
Place flour and milk in small pan. Heat over medium heat, stirring constantly, or until a thickened paste. Cool for 15 minutes in refrigerator. Transfer to small electric mixer bowl. Add margarine, Crisco and sugar to bowl. Mix on medium to high mixer speed until light and fluffy. Will ice an 8 or 9-inch layer cake. Quite different.
Bake cake as directed on box; let cool. Mix pudding per directions. In large punch bowl, crumble cake. Put 1/2 in bottom of bowl. Spread half of pudding over cake. Add half of other ingredients in order given. Layer one at a time. Add remaining cake; repeat layers. End with Cool Whip and garnish top with cherries. Makes beautiful centerpiece during holidays.
Cook green peppers and onions in little water until tender. Mix all ingredients together; add butter last. Place in a greased Bundt pan. Bake at 450° for 15 minutes or until brown.
Stir just until blended; spread in 8 x 8-inch pan (greased). Bake at 350° about 20 minutes.
Mix all together. Use 9 x 13 pan. Break in pieces peanut butter cookies, Nutter butter or Keebler double peanut butter cookies. Put layer of cookies in pan first, then your pudding, Cool Whip, etc., next, then another layer of cookies on top.
Prepare vegetables. Peel and chop onions coarsely. Trim white part of leeks and wash under cold water; slice thin. Peel and mince garlic. Pare and cut turnips and potatoes into 1/2-inch dice. Wash and thickly slice mushrooms. Pare and cut carrots into 1/4-inch slices. Trim, wash and tear spinach into 2-inch pieces. Saute onions, leeks and garlic in butter for 2 or 3 minutes. Add turnips, potatoes, mushrooms and carrots; cook 3 minutes. Add stock; heat to boiling, then simmer, covered, 8 to 10 minutes. Add spinach, salt and pepper to taste. Simmer 5 more minutes. Saute kielbasa in oil until brown. Remove and drain; add to soup. Serve with sprinkle of parsley and Parmesan cheese.
Brown patties; put in baking dish and pour Heinz brown gravy mix over. Bake about 30 minutes.
Brown meat, onion and garlic. Add rest of ingredients to taste. Don't add water; it gets soupy as it cooks. Simmer 3 to 4 hours.
Saute onions in oleo. Brown chicken. Add the soups. Rinse can with water and use the water. Cook 45 minutes. Add 1 cup cooking wine. Let simmer for 25 to 30 minutes. (This gravy is real good over cooked rice.)
Rinse and drain beans. Mix all ingredients and place in crock pot. Cook on low for 6-8 hours. In the last hour, add rice. Be sure to stir occasionally. I usually do this on the weekends or when I know I am going to be around to check on it.
Sift sugar and cocoa. Add to milk, which has come to the boiling point. Then add Karo syrup and cook until it forms a soft ball in water. Beat well. Drop by teaspoons on a piece of foil.
Mix together and set overnight to chill. Bake in a 9 x 13 pan. Cover top with bread crumbs. Bake 20 to 25 minutes at 450°.
Mix all the above ingredients and bake in 9x13 dish at 350° for 4 hours uncovered. Serves 10-12.
Defrost and drain potatoes. Combine potatoes in a greased 9 x 13-inch casserole with onions, soup, cheese and sour cream. Mix well. Melt margarine and drip over top. Spread crumbled potato chips over top. Bake at 350° for approximately 1 hour.
Tear cake into small pieces. Put 1/2 in bottom of pan. Dissolve gelatine in hot water. Add cold water and sugar. Let thicken in refrigerator until consistency of egg whites. Add Cool Whip and pineapple; mix well. Spread half of cake, another layer of cake and rest of mixture on top. Refrigerate overnight. I add pecans, coconut, etc.
Brown and drain ground beef. Pour in Ragu and let simmer. Cook lasagna noodles until tender. In 9 x 13-inch pan, layer hamburger-Ragu sauce over noodles, then 2 cups of cheese on 3 layers cheese on top. Bake at 350° for 30 to 40 minutes.
Boil chicken. Reserve broth. Pull meat off bones in small pieces. Line bottom of baking dish with chicken. Mix sour cream and soup together. Pour over chicken. Sprinkle dry stuffing mix on top. Pour enough chicken broth to cover entire casserole. Bake at 350° for 1 hour.
Place potatoes in casserole. Melt butter in frying pan. Add flour; add milk. Stir until thick. Add salt and pepper. Pour white sauce over potatoes; mix well. Add onion, caraway seed and cheese. Mix well. Bake uncovered at 450° for 20 minutes.
Fill 5 quart crock-pot to top with peeled, chopped apples. Add 1/2 cup water or less. Cook 18 to 24 hours, stirring occasionally. Add cinnamon, cloves and sugar. Cook 3 more hours to desired thickness. Fill jars and seal.
Sift dry ingredients together. Beat together eggs, oil, sugar and vanilla. Add flour mix to egg mix. Fold in apples and pecans. Grease and flour a 10-inch tube pan. Bake for 1 hour and 15 minutes at 350°. Better if baked 2 hours. Test with toothpick. Cool 10 minutes and remove from pan.
Brown hamburger and onion in frying pan. Salt and pepper to taste; drain. Add catsup, water and sugar. Mix well, then add macaroni. Stir and let simmer until done.
Pour first 2 ingredients into microwave-safe bowl. Microwave on High for 2 minutes. Stir. Continue to microwave at 30 second intervals until chips have started to melt. Once chips start to melt, stir until mixture is creamy and smooth. Add vanilla; stir well. Pour fudge into an 8-inch square pan lined with plastic wrap. Refrigerate until firm; cut into 1-inch squares.
Boil eggs 10 minutes. Pour off hot water, run under cold water. Peel and cut in half lengthwise. Remove yolk, set aside whites.
In large, heavy pot, "sweat" onion, covered, over low heat, until soft. Stir in squash, apples and 3 cups of chicken broth. Cook, covered, over low heat until squash and apples are soft. Remove from heat. Puree in small batches in food processor or blender. Return to pot. Add the 1 pint half and half. Add additional chicken broth if necessary to achieve consistency of thick cream soup. Season with honey, herbs and pepper. Simmer on low. Combine sour cream and brandy. Ladle soup into bowls and garnish with brandy, sour cream and parsley sprigs.
Open all cans and drain juice in medium size bowl. Put fruit in large bowl. Mix pudding with fruit juice. Pour fruit juice and pudding mixture over fruit and mix.
Put one can soup in crock-pot first, then add chicken. Season to taste with seasoning salt. Then put the other can of soup on the chicken, top with mushrooms. Put paprika to taste.
Combine water and coconut mixture to make soup. (Be sure to strain the ground coconut and water mix.) Combine above ingredients into coconut milk mixture in a large pot. Peel and boil plantains in a large pot that will hold all the ingredients together after boiling. Once plantain are tender, mash like mashed potatoes, then set aside. If you are using fish in this recipe, let fish cook in coconut milk mixture soup until tender. Serve hot. Use large soup bowls to serve. The mashed plantain are dipped into soup.