HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove crust from bread, cube and place in bottom of greased, oblong Pyrex dish. Melt Velveeta and butter, then pour over bread cubes. Beat eggs and milk with salt, pepper and parsley to taste (about 1/2 teaspoon each). Pour egg mixture over bread and cheese; do not stir. Cover and refrigerate for 24 hours. Bake for 45 minutes at 300°.
In saucepan, combine sour cream and egg yolks. Stir in pudding mix, milk and lemonade concentrate. Cook and stir until mixture thickens and bubbles. Remove from heat; spoon into pastry shell.
Bring sugar, vinegar, water, oil and black pepper to a boil for the dressing. Set aside. Mix green pepper, celery, onion, corn, peas, green beans and pimentos together. Pour dressing over vegetable mixture. Stir once to mix. Cover; refrigerate overnight. Drain before serving.
Place chicken parts in a greased casserole. Cover with canned mushroom soup (undiluted) and bake at 350° for 1 hour. Chicken may be browned in oil with onion prior to the addition of soup, if preferred. Serves 2.
Melt margarine and cocoa over low heat. In large bowl, stir eggs and sugar. Pour chocolate mixture over egg and sugar mixture. Sift flour, salt and baking powder. Add to first mixture. Add chopped nuts. Spread in greased pan. Bake at 350° for 30 minutes. After baked, while hot, spread the marshmallow cream.
Mix egg yolks, sugar, flour, cocoa, butter, milk and vanilla and cook until thick. Put into baked pie shell. Beat egg whites; when stiff, add sugar. Beat a few seconds more. Put on filling and bake at 450° until brown.
Mix together sugar and 3/4 cup peanut butter until crumbly and sprinkle 1/2 in the crust. Mix pudding mix, milk and 1/4 cup peanut butter. Pour over crumbs in crust. Top with remaining crumbs. Chill.
Preheat oven to 350°. In medium bowl, combine flour and sugar. Cut in butter until mixture resembles coarse cornmeal. Press firmly in bottom of 9 x 13-inch pan. Bake 15 minutes.
Butter and eggs should be at room temperature. Take cream out of refrigerator 15 minutes before using. Cream sugar and butter. Add eggs, one at a time, beating well. Add vanilla to the whipping cream, then alternate the flour and cream, adding both gradually. Bake for 1 1/2 hours at 325° in a tube pan. Cool 10 minutes in pan before removing.
Mix together well, adding flour and oatmeal last. Bake at 350° for 20 to 25 minutes. Don't overbake.
Brown beef with onion and green chilies. Stir in remaining ingredients. Bring to a boil. Simmer 30 minutes on low.
Beat eggs with cream and set aside. Cook bacon in large skillet until crisp; remove and save. Saute veggies and garlic in bacon fat until crisp and tender, about 5 to 7 minutes. Cook 1 pound of fettucini; drain. Toss with butter. Add egg mixture and toss. Add vegetables, bacon and cheese. Season to taste and serve immediately.
Combine potatoes, celery, onions, parsley and water. Simmer 30 minutes. In another saucepan, melt butter and stir in a little flour. Add in a small amount of liquid from potato mixture to form a paste. Cool and stir in half and half and seasonings. When vegetables are cooked, mash and add milk mixture. Stir constantly; do not boil. Garnish with bacon. Serve in bread bowls.
Boil and peel potatoes. Add the butter, cream cheese, salt and pepper and whipping cream. Mix with electric beater until smooth and fluffy.
Combine first eight ingredients. Simmer, covered, for 45 minutes. Remove chicken and add uncooked noodles. Shred chicken into pieces and return to pot. Cook 12 to 15 minutes until noodles are tender. Serve with crackers. Makes 6 cups.
Set oven at 350°. Melt butter in casserole dish. In another big bowl, mix everything well. Do not precook rice; mix in raw. Chop tomatoes and add with juice. Mix very well.
In saucepan, combine zucchini, onion, water, salt, bouillon and dill weed. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes until tender. Do not drain. Add butter, sugar and lemon juice. Remove from heat. Blend flour into sour cream. Stir about half of hot liquid into sour cream and return to pan. Cook until bubbly and thick.
Brown sausage in skillet. Stir until it crumbles; drain and set aside. Combine flour, baking powder and salt. Make well in center. Combine milk, egg and butter. Add to dry ingredients, stirring just until moistened. Stir in sausage and cheese. Place baking cups in muffin pan and spray cups. Spoon batter into cups, filling 2/3's full. Bake at 375° for 20 minutes until golden brown. Remove from pans. Yield: 12 muffins.
Melt butter in saucepan. Add sugar, then rest of ingredients. Bake at 350° for 25 to 30 minutes. Use 10 1/2 x 15 1/2-inch pan.
Cream butter and sugar. Add eggs, flour and salt. Add remaining ingredients. Pour into greased and floured loaf pan. Bake at 325° for 1 hour.
Mix cake mix (except 1 cup), 1/2 cup melted margarine and egg. Press into slightly oiled 9 x 12-inch pan. Mix pumpkin, 1/2 cup sugar, evaporated milk, eggs and pie spice. Pour over cake mixture. Mix the rest of cake mix, 1/4 cup sugar, cinnamon and 2 tablespoons margarine. Sprinkle over pumpkin mix. Bake at 350° for 50 minutes.
Add all ingredients in order as listed: lettuce, tomatoes, onion, chili beans, cheese, dressing, taco sauce, taco seasoning, hamburger and chips. Toss lightly. Add chips last, right before serving.
Preheat oven to 375°. Drain peaches, reserving 1/2 cup liquid. Arrange, cut side up, in an 8 x 8 x 2-inch baking dish. Add reserved liquid. Combine sugar and cinnamon. Sprinkle evenly over peaches. Top each peach half with 1 tablespoon cornflakes and a dot of butter. Bake 15 minutes. Serve warm with ice cream.
Beat egg whites until frothy, then add sugar gradually, beating well after each addition. Beat until stiff peaks form and sprinkle on cocoa and fold in along with vanilla. Spread this to the edge of the pie and brown in a hot oven. Cool at least 30 minutes before cutting.
Saute the onions and garlic salt in the salad oil in a large Dutch oven pan until clear. Add the rest of the ingredients; bring to a boil and then turn to simmer and simmer for 1 hour or more until of desired consistency. Use as any recipe requests for spaghetti sauce. Makes about 6 pints.
Cream together eggs, sugar and oleo. Add alternately with milk, flour, baking powder and cornmeal. Spoon into paper liners in muffin pans. Bake at 400° about 15 minutes. Serve immediately.
Put flour into a large bowl. Cut in shortening until the mixture resembles coarse meal. Make a depression in the center of dry ingredients and add milk. Mix lightly with a fork to make a soft dough. Toss and knead dough on lightly floured surface until smooth. Roll out dough 1/2-inch thick, cut with floured biscuit cutter and bake in hot (450°) oven for about 12 minutes.
Combine sugar and melted margarine in bowl. Add eggs and vanilla. Mix well. Stir in bananas. Fold in flour and pecans. Do not beat. Spoon into greased 5 x 9-inch loaf pan.
In small frying pan, melt butter. Add onion and broccoli and cook until tender. Add rice. Stir in soup and cheese. Pour into baking dish sprayed with Pam and bake for 30 minutes at 350°. Can be prepared ahead of time and baked just before serving.
Crush cereal with rolling pin to make 1 cup crumbs. Combine 1/4 cup cereal crumbs and 1/4 cup pecans, brown sugar and 1 teaspoon melted margarine; set aside. Cream the margarine and sugar until fluffy. Add egg, banana and buttermilk; mix well. Stir together flour, baking powder, baking soda and 1/4 teaspoon salt. Add to creamed mixture; mix well. Fold in remaining cereal crumbs and nuts. Turn into greased 9 x 5 x 3-inch loaf pan. Sprinkle reserved crumb mixture on top. Bake at 350° for 55 to 60 minutes. Cool 10 minutes; remove from pan and cool completely. Makes 1 loaf.
Brown beef and drain. Saute onion and tomatoes; drain. Parboil peppers in salted water for 3 minutes; drain. Mix beef, tomato mixture and remaining ingredients in bowl. Spoon into green peppers. Arrange in baking pan. Bake, covered, at 350° for 30 minutes.
Combine rice, water and salt in a small saucepan. Heat to boiling, stirring often. Lower heat. Cover and simmer over low heat for 25 minutes or until water is absorbed. Add milk, vanilla, sugar and eggs. Mix well and pour into a greased 1 1/2-quart casserole dish. Set aside in a baking pan. Pour hot water into baking pan to 1-inch depth. Bake at 350° for 1 hour or until knife inserted 1-inch from edges comes back clean. Remove casserole dish from hot water to a wire rack. Let cool.
Melt butter or margarine in a saucepan. Or may melt in microwave. Stir in brown sugar until dissolved. Beat in eggs and vanilla. Combine flour, baking powder and salt. Stir into butter mixture. Spread batter evenly in a 9-inch square pan (for thinner cookies use a 9 1/2 x 13-inch pan). Butter pan well first. Sprinkle chips over top. Bake 25 to 30 minutes until toothpick comes out clean. Cool completely before cutting.
In a large stockpot, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same pot, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add reserved cooking liquid until soup is desired consistency. Yield: 8 servings.
Butter a casserole dish. Heat corn. Add butter, eggs and sour cream. Mix in the Jiffy mix. Bake at 350° for 30 to 45 minutes.
Sift flour, measure and sift again with soda and spices. Cream butter, sugar and eggs; add chopped prunes and mix well. Add flour and milk alternately. Beat until smooth after each addition. Pour into greased and floured 10-inch square pan and bake in 350° oven for 40 to 45 minutes. Test for doneness. Do not overbake. Best flavor after several days of storing.
Crush wafers. Add powdered sugar, nuts, cocoa, Karo and rum. Mix well. Then roll in balls. Roll formed balls in powdered sugar, then store in closed container.
Mix all ingredients, except cheese and chips. Place in a greased 9 x 13-inch pan. Cover with cheese and chips. Bake at 375° for about 20 minutes.
Bread pork chops in flour and salt. Fry on both sides in oil. Peel and slice potatoes and onions. Layer potato and onion slices in casserole dish. Top with pork chops. Dilute soup as directed on can and pour over chops. Bake at 350° for 1 hour or until potatoes are tender.
Mix cream and flour, then butter. Drop by tablespoon into small greased muffin tins. Bake in preheated 400° oven 10 to 15 minutes.
Place 6 slices of buttered bread in greased dish. Place 1/2 of cheese and meat over bread. Add 6 more slices of bread, then rest of cheese and meat. Beat eggs; add milk, onion and seasonings. Pour over layered bread and meat. Place in refrigerator overnight. Bake at 350° for 1 hour.
Heat oven to 350°. Grease a 9 x 5-inch loaf pan. Combine all ingredients except nuts. Beat vigorously with spoon 1/2 minute; stir in nuts. Pour into prepared pan and bake 45 to 50 minutes.
Sift together the flour and salt, cut in the shortening. Beat the egg with 5 Tbsp. water, add to the flour and mix. Use remaining water if necessary. Makes 3 pie crusts.
Cream butter and sugar; beat in egg, sour cream and vanilla. Stir in dry ingredients and add chips.
Tear lettuce into small pieces; place in the bottom of a large bowl. Drain peas and add to top of lettuce. Add sugar over peas. Slice onions in small round pieces and add to top of peas. Add water chestnuts; then slice eggs and add to top of chestnuts. Next, sprinkle bacon bits over top of eggs. Spread mayonnaise over the top to cover; sprinkle seasoning salt over top, not too heavy. Cover and let set overnight for full flavor. Stir and serve. A meal in itself.
Mix all together with rotary beater. Pour into custard cups. Microwave on High until pumpkin starts to bubble. Makes 6 servings.
In-5-quart saucepan over high heat, heat apple cider, cinnamon sticks, allspice and cloves to boiling. Reduce heat to low; cover and simmer 15 minutes. Meanwhile, place orange and lemon slices in heat-safe 5-quart punch bowl; set aside.
Heat broccoli. Blend other ingredients together and mix with broccoli. Cover with Ritz cracker crumbs and bake 30 to 40 minutes at 300°.
Mix flour with sugar and baking powder. Make a well in center of mixture. Separately beat milk and egg whites until blended. Stir in yogurt. Pour into dry mixture. Stir until dry ingredients are moistened (batter will be lumpy). Fold in blueberries. Spoon into greased muffin pans, filling about 2/3 full. Bake at 400° for about 22 minutes.
Mix mashed avocados with lemon juice; set aside. Mix taco seasoning with sour cream; set aside. On a plate or flat pan, layer as follows: refried beans, thin layer of picante sauce, avocado mixture, sour cream mixture, sliced black olives, shredded cheese and diced tomatoes on top. Serve chilled with large nacho chips.
Crumble turkey into 2-quart casserole. Add onion and microwave for 5 minutes or until meat is no longer pink. Stir after 3 minutes. Combine soup, milk and salsa. Add to cooked meat and microwave for 4 minutes. Add 1/2 cup of each cheese and microwave an additional 2 minutes. Stir in sour cream. Spoon onto tortillas; sprinkle with remaining cheese and fold tortillas. Serves 4.
Sift all dry ingredients together. Blend in shortening. Dissolve yeast in warm water. Let stand 5 minutes; add to buttermilk. Add buttermilk and yeast to flour mixture. Mix well. Pour out on board and roll to desired thickness. Bake on greased pan at 450° for 12 minutes.
Cook pasta as directed and drain. Cut up vegetables. Mix with pasta. Add salad dressing, seasoning and Parmesan cheese. Serve warm or cold.
Chop all ingredients. Mix everything together. Fill wiener buns and wrap in foil. Bake in oven for about 10 minutes at 450°. Can be frozen before baked.
Mix buttermilk and soda; let stand. Cream margarine and sugar; add eggs, one at a time, and beat. Add bananas, salt and vanilla. Add buttermilk mix and flour alternately. Add nuts. Bake at 300° for 1 to 1 1/2 hours. Makes 1 large loaf. Freezes well or keep in refrigerator.
Mix together. Bake in a 9 x 13-inch pan at 350° for 35 minutes.
In large heavy pot, brown the sausages. Brown very well on all sides. Peel garlic. Peel and cut up onion. Brown garlic and onion in fat from meat. Put paste in pot.
Mix all ingredients and chill 5 to 6 hours. Serve with raw vegetables.
Mix sugar, flour, salt and spices together and stir into pumpkin. Add Milnot and eggs. (Add nuts at this point, if being used.) Pour into pie shell and bake at 450° for 10 minutes. Reduce heat to 350° and continue baking for another 25 to 30 minutes or until filling is firm.
Combine buttermilk, egg and butter in a mixing bowl. Stir briskly until mixture is smooth. Stir together cornmeal, flour, salt and soda in a smaller bowl until well blended. Stir into the buttermilk mixture only until moistened, leaving some lumps. Heat griddle or skillet to medium hot. Grease lightly and spoon out about 3 tablespoons of batter per pancake, spreading it with back of spoon. Brown; then turn to brown other side.
Cut shortening into flour and sugar. Add water gradually until dough is stiff, but workable. Roll very thin on a floured board and fit into pan. Trim and flute edges. May wrap foil around edges to prevent edges browning too quickly. Bake until lightly brown, according to instructions with filling.
Place chicken, zucchini and bell pepper in a 12 x 8-inch (2-quart) baking dish. Add 1/2 cup of the salad dressing; turn to coat. Cover; refrigerate at least 1 hour.
Wash mushrooms. Gently remove stems and finely chop. Drain caps. In a 1-quart bowl combine butter, chopped stems, pepperoni, green pepper and garlic. Cook on High 2 minutes. Stir in crumbs, cheese, parsley, salt, oregano and pepper; mix well. Mound mixture in mushroom caps. Place in micro-safe dish. Cover and cook on Medium for 4 minutes or until hot.
Dissolve yeast and sugar in 1 quart of warm water. Add enough warm water to the flour to make dough. Make out rolls and place in pans. Let set at room temperature for an hour or overnight in fridge and let come to room temperature and bake.
Cut hot, baked potatoes in half lengthwise. Scoop out potatoes; leave skins intact to restuff. Beat potatoes, cottage cheese, milk, onion and Cheddar cheese. Spoon mixture back into skins. Sprinkle with paprika and parsley flakes. Bake 10 minutes at 375°, until golden.
Grease well and flour 9 x 13-inch pan. Mix pecans and coconut; spread in bottom of pan. Prepare the cake mix and pour over the nuts and coconut mixture. In heavy saucepan, mix the cream cheese, margarine and confectioners sugar. Spread over cake mix. Bake at 350° for 45 minutes. Let cool for 15 minutes. Turn into serving tray.
Layer 1/2 crushed macaroons or chocolate cookie wafers, mixed with one stick melted oleo, chocolate ice cream, 1/2 fudge sauce, more cookie mixture, 1/2 Heath bars (crushed), coffee ice cream, more fudge sauce and more crushed Heath bars. Keep in freezer until ready to serve. This works well in a spring-form pan.
Chop the broccoli in small pieces. Chop green onions. Cook bacon until crisp. Cool. Crumble bacon. Mix all ingredients together. Let set 1 hour in refrigerator before serving.
Preheat oven to 425°. Grease 10 1/2-inch skillet. Brown sausage and onion. Drain well. Combine egg, cornmeal, corn, milk and oil. Stir well. Pour 1/2 cornbread in skillet. Layer sausage and cheese. Spoon remaining batter on top. Bake 30 to 35 minutes.
Stir jello and water until clear; add pie filling. Stir well; put into 9-inch square dish.
Melt butter in skillet. Add chopped onion. Coat steaks with flour & saute. Remove all and place in baking dish. Pour mushroom soup over steak. Cover & bake at 350 degrees for 1 to 1 1/2 hours. Fry mushrooms and serve over steaks.
Preheat oven to 450°F. Place sweet potatoes and garlic in medium saucepan. Add 1/4 tsp salt and enough water to cover. Bring to a boil over medium heat and cook until tender.
Let butter and cheese get soft, mix well. Work together and add 3 cups Rice Krispies. Make a ball about the size of a 50 cent piece. Place on ungreased cookie sheet. Press down with fingers. Bake at 350° for 15 to 20 minutes. Yields approximately 75 cookies.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and curry powder and stir-fry 3 minutes. Remove shrimp and set aside.
Brown ground beef and drain. Boil noodles. Combine everything into a crock-pot and heat on low 1 hour.
Mix all ingredients (except eggs) together. Halve eggs and scoop out yolks. Mix yolks with other ingredients. Stuff whites and refrigerate. Garnish with paprika or black olives.
Preheat oven to 375°. Grease and flour a 13 x 9 x 2-inch baking dish or pan. Heat peanut butter and butter or margarine together until melted. Stir in sugar, eggs and vanilla until well blended. Add flour and stir just until blended. Spread batter into pan. Bake 25 to 30 minutes. Cool and cut into bars.
In small amount of oil saute the celery and onion until soft. Add ground chuck, brown and drain. Add can of spaghetti and peas; mix thoroughly. Place in casserole and bake uncovered in a 350° oven 35 to 40 minutes or until hot.
Thaw spinach or broccoli, press, dry and chop. Set aside. Thaw potatoes, separate and mix with half the salt and half the cheese. Press over the bottom and the sides of a 9-inch pie pan. Bake in a 350° oven for 15 minutes. Remove from oven.
Pour 1/2 cup boiling water over dates and cool. Add orange peel and juice; stir in egg. Sift dry ingredients; add to mixture and stir until mixed. Add nuts. Grease and flour a loaf pan. Bake at 325° for 50 minutes. Cool 10 minutes and turn out of pan.
Sprinkle gelatin over lime juice in a small saucepan and allow to stand for 10 minutes. Peel mangoes and cut fruit off seed. In a bowl, mash mangoes together with cream until smooth. Over low heat, melt gelatin in lime juice. Add to mango mixture. Stir and place in bowl in refrigerator. (You can freeze.) On day you are going to serve, place thawed package of raspberries in blender with 1/2 cup of sugar and 1/4 cup of Chambord. Blend, then put mixture through sieve to eliminate seed. Pour over mousse when ready to serve.
Saute green onion, bell pepper and carrots in cooking oil until wilted. Add cabbage, salt and pepper. Fry for 3 minutes, stirring constantly.
Melt cream cheese and 1 stick oleo in microwave. Saute shrimp and vegetables in 1 stick of oleo. Add to first mixture. Add golden mushroom soup, seasoning and rice; mix well. Place in 9 x 13-inch casserole dish. Top with cheese and cracker meal or crumbs. Bake at 350° for about 20 to 30 minutes until bubbly hot. Serves 10 to 12 people.
Bake cake according to directions in 13 x 9 pan. Cool. Mix pudding according to directions. Beat in cream cheese. Spread pie filling over cake, add pudding mixture then top with cool whip.
Preheat oven to 350°. Then cream shortening and sugar. Then add molasses and egg. Mix. Then add baking powder, flour, clove, ginger, cinnamon and salt. Mix well, then roll into balls and then roll into sugar. Bake 10 minutes.
Combine first 4 ingredients. Whip the cream until stiff. In a glass dish, layer the crumb mixture. Sprinkle with cinnamon and brandy. Top with whipped cream. Repeat layers until you have 6 layers, the final being cream. Top with grated chocolate. Chill. Serves 4 to 6.
Mix first 7 ingredients and make as any other cake. Divide batter into 2 parts. Into 1 part, put 1 teaspoon each of cinnamon and allspice, raisins and nuts. Bake this part and other part in 2 layers each at 350° for 15 to 25 minutes.
Shell shrimp. Slit the back and open butterfly fashion. Devein and wash thoroughly. Dry. Set aside in a cool place.
In medium bowl combine all ingredients; mix well. Place 2 rounded tablespoons of mix in each cup; fill with boiling water. Stir well. Makes 32 servings.
Heat oven to 350°. Grease a 9 x 13 x 2-inch pan. In a large mixer bowl, combine flour, sugar, oleo, eggs and syrup. Beat up good until smooth. Pour into greased pan. Bake 25 to 30 minutes or until top springs back when lightly touched. Cool completely in pan. Spread Mint Cream Center on cake. Cover and chill. Pour Chocolate Topping over chilled dessert. Cover and chill at least 1 hour before serving.
Prepare dinner as directed. Add remaining ingredients. Mix lightly and chill. Makes 8 servings.
In a small saucepan, combine the butter, thyme, rosemary, oregano and basil. Heat over low heat until the butter is melted. Slice the bread and generously brush the butter mixture on each slice. Sprinkle with garlic salt, Parmesan cheese and parsley flakes. Bake in a 475° oven or under the broiler until browned.
Mix all ingredients well. Spoon into hot oil (1 teaspoon at a time). Cook until lightly golden brown. Drain well.
Mix and bake cake according to directions. Bake in 2 round pans. Poke holes in cake with a knife while it is still warm (lots of holes). Mix cherry Jell-O with 1 cup boiling water; pour this over 1 layer. Mix lime Jell-O with 1 cup hot water and pour over other layer. Chill in pans for at least 4 hours. Place one layer on cake plate and cover with Cool Whip, then put the other layer on top and cover it with Cool Whip. Garnish with cherries. Keep cake refrigerated.
Saute onion and garlic in butter until tender; add oysters which have been halved or chopped coarsely. Cook until edges of oysters begin to curl. Blend in flour; cook until bubbly. Gradually add half and half and cook, stirring constantly, until thickened. Stir in broth and spinach; bring to a boil. Remove from heat and add salt and pepper. Yields 8 to 10 servings.
Brown ground beef in skillet; drain off fat and put beef in crock-pot. Brown bacon and onions; drain off fat. Add bacon, onions and remaining ingredients to crock-pot. Stir together well. Cover and cook on low 4 to 9 hours.
Brown meat and onion in the 2 tablespoons butter. In saucepan, melt 1/2 cup butter. Stir in sour cream and soup until blended. Place meat mixture and soup mixture in a 9 x 13-inch pan. Add carrots and then potatoes. Top with cheese and then the corn flakes. Sprinkle on paprika and parsley to taste. Bake at 350° for 1 hour. Serves 6-8.
Cook broth, celery and onion for 20 minutes. Add potatoes and veggies. Cook for 30 minutes. Add the soup and cheese. Heat on medium low until the cheese melts, taking care not to scorch the soup.