HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter well and blend in sugars. Beat in eggs and vanilla. Sift flour, baking powder and soda together and mix in. Add oatmeal, coconut and Rice Krispies by hand. Drop by teaspoon on greased baking sheet. Bake at 350° for 10 to 12 minutes or until nicely browned.
Wet bread with catsup, milk and mustard. Add onion and eggs, then meat. Mix well. Place in loaf pan. Bake 1 hour at 350°.
Sprinkle 1 large package of orange jello into a pint of cottage cheese. Add crushed pineapple and mandarin oranges, which have been drained. Fold in Cool Whip. Chill several hours.
Preheat oven to 325°. Melt butter. Add sugar, flour and curry to butter. Lay fruit in a pan and pour mixture over it. Bake uncovered for 1 hour.
Grease a 9 x 13-inch casserole. Cook squash until tender; drain. Mix all other ingredients and combine with squash. Pour into prepared casserole. Bake at 350° for 30 to 40 minutes until browned on top.
Cook beef and onion in hot fat. Place uncooked noodles over top of meat mixture. Combine remaining ingredients and blend well. Pour over noodles, taking care to moisten noodles well. Do not stir. Bring to boiling. Turn heat low. Cover and simmer for 30 minutes or until noodles are tender.
Wash lima beans. Place in large kettle. Add water and ham bone, onions and bay leaf. Cover and simmer over low heat until the beans are tender.
Peel eggplant and cut in round 1/4-inch slices. Beat eggs with 2 tablespoons water. Dip eggplant in Italian bread crumbs, then into eggs and again in bread crumbs. Heat all in skillet and brown eggplant (drain on paper towel).
Heat oven to 350°. Combine all ingredients in bowl. Mix well. Spoon filling into unbaked pie shell. Bake at 350° for 1 hour and 15 minutes or until crust is lightly browned and filling is completely set. Cool at room temperature before serving.
Stir together flour, baking powder, salt and cinnamon. Cream shortening and sugar until fluffy. Add maple syrup; stir in eggs and applesauce. Mixture tends to curdle. Stir in flour mixture. Fill greased muffin cups 2/3 full. Bake in 375° oven for 20 minutes. Makes 12 muffins.
Melt margarine in skillet over low heat. Add sugar, orange juice, fruit and cinnamon; cook until fruit is done. Keep warm while preparing, eggs, salt, flour and milk.
Simmer chicken until done (save water). Cool and pick chicken from bones; cut into pieces.
Use fork to mix. Mix ingredients and spread on bottom of dish. Bake at 350° until golden brown. COOL.
Be sure to use all ingredients. The sweet taste of the coconut and pecans really makes this a treat. Will serve 20 hungry people.
Mix ingredients well. Pour over oyster crackers. Shake well. Bake at 250° until golden brown.
Mix sugar, egg, butter and vanilla together. Stir in dry ingredients and black walnuts. Spoon onto a cookie sheet. Bake at 350° for 14 minutes. Let cool, then enjoy. Makes 95 cookies.
Blend sugar and peanut butter. Pour in milk; place butter on top. Cook in microwave for 2 minutes. Remove and stir. Add vanilla and nuts; stir until blended. Place in freezer for 20 minutes.
Melt butter in heavy 10-inch skillet. Stir in salt and onion salt. Add Rice Chex. Let brown slightly, about 3 to 5 minutes, stirring occasionally. Remove from heat. Add grated cheese and paprika and stir; cool and put in airtight container.
1. Place chicken in 3 1/2 to 4 quart slow cooker; sprinkle with 1/4 teaspoon salt. Top with garlic, chilies, sweet potatoes and onions.
Spread butter over the cavities and cut surfaces of the squash and place in a baking pan. Combine all other ingredients and sprinkle into squash cavities. Bake at 350° for about 1 hour or until squash is tender. Serves 6.
Combine Eagle Brand and Cool Whip; beat well. Add remaining ingredients and stir to blend. Refrigerate.
Cream butter and sugar thoroughly. Add eggs and mix well, then stir in remaining ingredients. Mix again and pour into pie shell. Bake at 375° for 35 minutes, or until a knife inserted in the filling comes out clean. Serves 6.
For many years a man watched his wife take a locked box down from the cupboard. She would unlock the box, take a pinch, sprinkle it over whatever she was cooking, relock the box and return it to its place. One day, while his wife was away, his curiosity got the best of him. He went to the cupboard, took the box down and opened it. To his surprise it was empty. He turned it over and on the bottom was written the word "love". Don't keep your "love" locked up in a cupboard. Keep it within easy reach and use generously. So into everything you cook, put a pinch of "love".
Flatten steaks to 1/2-inch thickness. Cut into serving-size pieces; set aside. Place flour in a large resealable plastic bag. In a shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in another shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. In a large skillet over medium-high heat, cook steaks in oil for 2 to 3 minutes on each side or until golden brown and cooked to desired doneness. Yield: 8 servings.
Dissolve Jell-O in 1 2/3 cups of boiling water; add other ingredients. Let jell.
Blend the flour, butter, pecans and brown sugar. Press into pan (13 x 9-inch) and bake for 20 minutes at 325°. Cool.
Trim fat off meat and cut into individual serving pieces. Pound, flour and brown meat in 3 tablespoons oil. Remove from skillet when nice and brown. Pour out drippings and wipe pan with a paper towel. Return meat to skillet. Puree canned tomatoes and pour over meat. Add onions and celery. Simmer for 1 hour. Add peas and carrots. Cook 1 more hour.
Drain pineapple; reserve 1 cup juice. In a mixing bowl, combine pineapple and juice with sugar, flour and eggs; mix well. Spoon into 2-quart baking dish. Top with crumbs. Bake at 350°, uncovered, for 45 to 50 minutes or until set and browned. Serve as a side dish with ham or poultry. Yields 8 servings.
Saute ground beef in skillet until crumbly. Add taco sauce. Simmer 15 minutes. Layer corn chips, ground beef and cheese in baking dish. Bake at 350° for 10 minutes or until cheese melts. Yield: 2 to 4 servings.
In a food processor, combine reserved tomato liquid, margarine, 1 1/2 cups cheese, mayo, parsley, salt and oregano. Process until smooth. Spread mixture evenly onto each half of bread. Top with tomatoes, remaining cheese and basil. Bake on 350° for 10 minutes. Broil until cheese is melted and bubbly. Slice into 1 1/2-inch slices.
Chop cabbage but do not shred. In large pot, brown onion in oil just until soft, but not brown. Add rest of the ingredients. Cover and cook slowly, stirring occasionally for 1 hour. Add more sugar, if you like it sweeter. Serve with slotted spoon. Keeps well in refrigerator for days.
Melt butter or margarine; add flour and blend. Add beet liquid; cook until thickened, stirring constantly. Add brown sugar, vinegar, salt, pepper and cloves. Stir until sugar dissolves. Drain beets and heat thoroughly. Serves 6.
Thoroughly mix figs, gelatin and sugar in a large saucepan. Bring to a boil over low heat and continue boiling for 3 minutes, stirring occasionally. Pour quickly into glasses. Cover at once with 1/8-inch hot paraffin or seal with new lids. Makes 6 medium glasses.
Lightly oil a baking dish. Slice tomatoes horizontally in half, arrange the tomatoes, cut side up, in the baking dish. Season with salt and pepper. Sprinkle with minced garlic and parsley, then with the combined cheeses and olive oil. Bake at 400° for about 10 minutes, until the cheeses have melted and top is browned and bubbly.
Wash artichokes, scrape and place in cold water. Drain; add salt and boiling water to cover. Cover pan and cook about 30 minutes or until tender. To serve, season with butter and pepper. For 6. Dice artichokes and serve with browned onion butter.
In a 6-quart pot, cook raisins in 2 quarts of water with the sugar added. In a Dutch oven, pour 1/4 cup of juice from the raisins. Then add 3 to 4 slices of bread, layer along with 1/2 cup raisins. Then add 1/2 cup of shredded cheese. Repeat layers to use up all ingredients. Put on to cook on medium heat. Pour the milk over the top and sprinkle with cinnamon. If this looks dry, add a little more milk. Cook until cheese is very well melted, but do not overcook.
Preheat oven to 325°. Mix first 6 ingredients together well. Pour into unbaked pie shells. Decorate the top of the pie with pecan halves. Bake for 40 minutes or until set in the middle.
One possum gathered at sunrise by trained rednecks. Use only the freshest road kill that has been run over by at least one log truck. Heat all ingredients and serve. Great by itself or with corn bread.
Slice oranges and lemons; cover with sugar. Let stand 1 hour. Make tea with hot water and pour the tea over the fruit. Add cloves and cinnamon. Let simmer for 1 hour and serve.
Preheat oven to 375 degrees. Separate dough into 4 rectangles. Press onto bottom of 15x10x1-inch baking pan to form crust. Bake 11-13 minutes or until golden brown; cool. Mix cream cheese, Miracle Whip, dill weed and onion salt until well blended. Spread over crust; add remaining ingredients. Refrigerate. Cut into squares to serve.
Prepare Creamettes elbow macaroni according to package directions; drain. In medium bowl, combine macaroni, chicken, apple, celery, grapes and pineapple; mix well.
Mix together with hands chicken, cream cheese, onion, celery and mayonnaise. Form into two logs and roll in pecans and parsley flakes. Put in refrigerator until firm. Can put in freezer. Serve with crackers.
Cream the shortening and sugar. Add eggs and beat well. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beating well after each addition. Stir in the raisins. Spread batter in a greased 13 x 9 x 2-inch baking pan. Top with apples. Combine sugar and cinnamon; sprinkle over the apples. Bake at 375° for 40 to 45 minutes or until cake tests done. Serve warm. Yields 12 servings.
Preheat oven to 350°. Grease and flour round 8-inch cake pan. Mix flour, sugar, salt, baking soda and baking powder. Fold in the eggs and sour cream. Add raisins and caraway seed. Do not overbeat.
Cover with buttered bread crumbs. Bake uncovered in a 9 x 13-inch pan at 350° for 1 hour. Remove from oven and let stand 5 to 10 minutes before cutting in squares to serve. Can be made the day before, adding crumbs at time of baking. Leftovers are good cold. Serves 8 to 12.
Preheat oven to 350°. Mix first 5 ingredients in 9 x 13-inch pan. Place chicken breasts on top of rice mixture and sprinkle remaining onion soup mix over chicken. Bake 1 1/2 hours.
Roll out biscuits. Place apples in center. Sprinkle with cinnamon and nutmeg. Fold and pinch dough to seal edges. Place in Pyrex dish. Place remaining chopped apples, if any, around dumplings. Bring 7-Up, margarine and sugar to a boil until melted and pour over dumplings. Bake at 350° for 40 minutes or just until browned well and apples are tender.
Combine cocoa, sugar, butter, salt and milk in a saucepan. Heat until it starts to boil. Boil 1 minute. Stir in peanut butter, oatmeal and vanilla. Drop by spoonfuls onto wax paper and cool. Store in refrigerator in a tin or other container.
Cook and drain pasta. Add hamburger and Ragu. Preheat oven to 350°. Layer 1/2 the pasta mixture in an 11 x 7-inch baking dish. Evenly spoon cottage cheese over pasta; layer 1/2 the Mozzarella cheese over cottage cheese. Spoon remaining pasta mixture over cheeses. Bake, covered with foil, for 30 minutes and uncovered for 15 minutes. Top with remaining Mozzarella cheese with 5 minutes left on the timer. Serve with Parmesan cheese. Serves 6.
Wash roasting hen inside and out well. Mix rice, meat and spices together. Melt butter and cook pine nuts until light brown. Pour all in with rice mixture and mix well. Stuff the mixture into the hen and wind string around the hen to keep stuffing in. Boil hen in large pan for 2 hours. When done, put hen into roasting pan and bake slowly for about 1 to 2 hours. This is a very tasty and delicious dish.
Combine potatoes, onions, celery, butter, salt and pepper in large saucepan. Cover with just water to cook potatoes until they are tender; don't drain water. Add evaporated milk and cream of celery soup. Mix well. Cook for a few more minutes to heat through. Good with crackers or cornbread.
Combine and press into large pan. Bake at 350° for 5 minutes. Cool.
Cream shortening and sugar until fluffy. Add eggs, beat 1 minute. Put cocoa and coloring in cup and make paste. Add to cream mixture. Add salt, put vanilla in buttermilk. Mix vinegar and soda in cup, add last to mixture and blend. Bake at 350° for 25 to 30 minutes after pouring into 2 (9-inch) cake pans.
Chop beef and onions in blender or processor. Save enough beef to cover ball. Mix all ingredients with mixer. Shape and refrigerate. Cover with beef. Makes 2 large balls.
Bake cake according to directions. Make 2 round cakes and cut into 4 layers.
Bring jello, sugar and water to a boil until sugar dissolves. Mix cornstarch with a little water to dissolve. Stir into strawberry mixture (jello mixture) until thick. Remove from heat and cool. Pour a little filling in bottom of pie shell. Slice a layer of strawberries over filling. Repeat layers ending with filling over top. Chill in refrigerator about 4 hours. Serve with whip topping.
Mix all ingredients well by hand. Shape into small balls. Bake 15 to 20 minutes or until brown.
Mix together all ingredients (except wings) until blended, using large casserole dish or roasting pan. Fold wings and add to sauce, wetting all of them. Cover and bake at 350° to 375° for 2 to 2 1/2 hours, stirring occasionally to keep moist and basted. Serve and enjoy!
Mix oil and sugar in a large bowl. Add eggs, pumpkin and water. Blend in flour, salt, soda, baking powder and spices. Stir in nuts, raisins and coconut. Grease sides and bottoms of 4 (1 pound) coffee cans well. Line bottoms of cans with wax paper. Pour mixture into cans. Bake at 350° for 1 hour and 20 minutes. Cool slightly and loosen sides of loaves from can. Remove and cool completely before slicing. To store, wrap and refrigerate no longer than 10 days or freeze until ready to use. Yields about 32 slices.
Melt butterscotch and chocolate morsels along with peanut butter. Add Rice Krispies. Drop by spoonfuls onto wax paper.
Mix ingredients in order given. Bake in a covered casserole at 350° for 45 minutes.
Beat eggs until fluffy. Add sugar and vanilla. Mix well; add Eagle Brand milk and both cans of Pet milk. Beat well. Finish filling to fill line of freezer with milk.
Mix all ingredients well except walnuts. Place in casserole and sprinkle nuts over top. Bake at 350° for 20 minutes. Serve with tortilla chips or crackers.
Roll chicken breasts in first 2 ingredients and brown quickly. Place chicken in a 9 x 13-inch pan. Mix together remaining ingredients except cheese and pour over chicken. Cover and bake at 325° for 25 minutes. Uncover, sprinkle cheese over top and return to oven, uncovered, for 20 minutes more.
Blend sugar and cinnamon. Pour over cake. Bake at 350° for 40 to 50 minutes.
In medium saucepan over high heat, bring honey, butter, bourbon and water to a boil. Add carrots. Reduce heat and simmer, stirring occasionally for 10 minutes or until liquid is reduced to a glaze and carrots are tender. Makes 4 servings.
Press cookie dough on greased pizza pan and bake at 350 degrees for 15 minutes. Let cool.
Cook macaroni as directed elsewhere on package. Drain and cool. Combine macaroni and remaining ingredients, toss lightly. Chill and serve.
Combine sugar and vinegar, stirring until sugar is dissolved. Add mustard seed, horseradish and turnips. Stir well. Let stand several hours before using. Put in Ziploc bags and store in the freezer. This keeps well and freezes well.
In a large saucepan, saute onion, celery and caraway seed in 2 Tbsp. butter or margarine until slightly soft. Add chicken stock or chicken broth and bring to a boil. In a small saucepan, melt 1/2 c. butter or margarine, stir in flour. Mix well and add to the boiling soup, stirring to combine thoroughly. Reduce heat to a simmer. Stir in sauerkraut and corned beef. Add salt and white pepper to taste. Just before serving, add half and half or light cream. Heat, but do not let soup come to a boil. Serve immediately. This holds well in a Crock-Pot.
Do not drain corn. Mix all ingredients thoroughly. Bake at 350 degrees 35 to 40 minutes in a 11 x 7-inch dish. Puffs up with crusty top.
Mix sugar and cornstarch. Add water and boil until transparent, stirring most of the time. Add jello and boil again. Cool. Pour over strawberries in crust. Top with whipped cream.
Sift the flour with salt and soda. Thoroughly mix the shortening, sugars and egg until light and fluffy. Add flour and rest of ingredients. Mix until well mixed. Drop on ungreased cookie sheet. Flatten. Bake at 375° for 10 to 12 minutes.
Soak cornbread and white bread in broth in a large bowl about 10 minutes. Stir until liquid is absorbed. Saute onions and celery in butter until tender. Add sausage and cook over low heat until sausage is browned. Drain. Add mixture to bread mixture. Add eggs, salt and pepper; mix well. Bake in greased 13 x 9 x 2-inch dish in a 350° oven for 45 minutes until lightly browned. Yields 8 to 10 servings.
Mix all ingredients together will. Store in 1 gallon sealed container. Mix 1/3 cup of the cocoa mix with 1 cup of hot water.
Melt butter in skillet. Beat eggs with a whisk and put in pan. Sprinkle with onion flakes, pepper, dill weed and parsley; stir into eggs. Add 1 tablespoon cottage cheese and stir again. Put shredded cheese (Cheddar) on top; cook until the cheese melts.
Heat oven to 425°. Grease 12-inch pizza pan or 13 x 9-inch pan. Unroll dough and place in a greased pan. Starting at center, press out with hands. Bake for 5 to 8 minutes.
Barely cover potatoes & onions with water, boil for 20 minutes or until mixture starts to thicken. Add cream of celery soup and bring to a boil. Add cheese, thyme, salt & pepper. Cook until creamy. Serve with bacon bits, chives or sour cream.
Cream butter and sugar. Add eggs, well beaten. Add 2 cups flour and milk, alternately. Add cherries and raisins. Add nuts which have been dredged in 1 cup flour and cinnamon. Pour into pans and cook about 20 to 30 minutes at 325°. Cool. Top with coconut or cream cheese frosting.
Preheat oven to 375°. Halve squash and remove seeds and fiber. Place in a shallow baking pan, cut side down. Add 1/2-inch water to the pan and bake 30 minutes. Remove squash from the pan, discarding water. Trim a small slice from the bottom of each squash so that it will sit straight in the pan. Combine remaining ingredients and spoon into squash centers. Bake an additional 15 to 20 minutes, basting frequently. Good with pork or poultry. Serves 6.
Mix all ingredients and make balls. Stick toothpick in each and set in refrigerator for 30 to 60 minutes. Then, melt large box of chocolate chips and 1/2 block paraffin in double boiler over low heat, stirring until smooth. Dip each ball in chocolate and set on wax paper.
Mix all together. Dip wings into sauce. Place on cookie sheet. Pour remainder of sauce over wings. Marinate 2 hours in refrigerator, turning at least twice. Also can be left overnight. Bake in 375° oven. Baste and turn at least 1 time during baking. Great over the campfire.
Sift dry ingredients together and set aside. Combine rest of ingredients, except pecans. Combine dry ingredients with mixture. Do not overmix. Stir in pecans. Bake in greased loaf pans. Bake at 325° for 1 hour and 15 minutes.
Cream sugar and butter. Add the eggs and vanilla and beat. Add flour, soda and dry pudding. Mix well and add chocolate chips. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 8-10 minutes.
Melt butter in a 9 x 13-inch pan. Stir pretzels with sugar into melted butter. Bake at 375° for 10 minutes.
Mix all ingredients except cheese and chips. Put into buttered baking dish; top with shredded cheese and chips. Bake 10 minutes at 350°. Can be served hot or cold.
For marinade: Combine 2 teaspoons soy sauce, 2 teaspoons sherry, 2 teaspoons cornstarch and salt in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.
In saucepan, bring eggs to a boil. Remove from heat and close tightly. Let stand 20 minutes. Drain and run cold water over eggs until chilled. Peel. Combine allspice, ginger, cloves, red peppers and garlic in cheesecloth. Tie loosely. Combine vinegar, water, salt and sugar in a saucepan. Put in spice bag. Bring to a boil. Turn down heat and simmer 10 minutes. Discard spice bag. Pour over eggs. Refrigerate. Ready to eat in 2 days.
Mix all ingredients together in large bowl. Store in airtight container. For one cup of hot chocolate, add 1/3 cup of the mix (more or less to taste) to a cup of boiling water.
Place pork chops in a 9 x 13 x 2-inch baking dish. In a bowl, combine pineapple juice, ketchup, honey, vinegar, mustard and salt. Pour over chops. Cover and bake at 350° for 30 minutes. Uncover and bake about 30 minutes longer or until tender. Remove to serving platter and keep warm. Strain pan juices into saucepan. Combine cornstarch and water. Add to pan juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes longer. Serve over chops. Yields 6 servings.
Wash cauliflower and break into florets. Combine cauliflower, radishes, onions and chestnuts in a medium size mixing bowl. Toss gently. Stir together sour cream, mayonnaise and buttermilk dressing mix and pour over vegetables. Stir well, spoon into serving bowl. Cover and chill before serving. Makes 6 to 8 servings.
Beat egg whites with cream of tartar until stiff, then add 1/2 cup sugar, beat in egg white mixture. In another bowl take 1 cup sugar, flour and baking powder, then add egg yolks, water and oil; beat until thick. Fold in egg whites and 1 teaspoon vanilla or lemon flavoring. Turn into ungreased 13 x 9 1/4-inch pan for 25 to 35 minutes in 350° oven.
Heat oven to 350°. Generously grease and flour 2 round pans (8 or 9 1/2-inch). Drain peaches; reserve sauce. Add enough water to reserved sauce to measure 1 1/4 cups. Prepare cake mix as directed on package, except substitute sauce mixture instead of water. Bake and cool as directed. Cut peaches into bite size pieces. Mix yogurt and whipped topping. Fold in peaches. Fill layers with 1/2 peach mixture. Spoon remaining mixture over top of cake. Chill 2 hours before serving.
Split washed zucchini in half lengthwise. Slice tomato 1/8-inch thick. Cut each slice in half crosswise. Put 3 half slices of tomato on each cut side of zucchini. Combine butter, bread crumbs and salt; sprinkle 1 tablespoon of mixture on top of tomato and zucchini. Place in shallow ovenware for microwave. Cook in microwave at High for 5 to 7 minutes or until tender. Brown 5 to 7 minutes or until crumb topping is brown and crispy.
Preheat oven to 350°. Sprinkle marshmallows in a greased 9 x 13-inch baking pan. Prepare cake mix as directed on package; pour over marshmallows. Spoon pie filling over batter. Bake at 350° for 1 hour or until toothpick inserted in center of cake is clean. Cool. Frost with whipped topping.
Mix all in blender. Pour into unbaked pie shell. Bake at 350° for 30 minutes.
Boil macaroni as directed on package. Rinse with cold water and drain. Add mayonnaise and contents of cheese powder included in macaroni and cheese dinner. Toss well. Fold in remaining ingredients.
Place the cream cheese and horseradish in a bowl and whip with an electric mixer or wire whisk until light and fluffy. Stir in the minced herbs and season to taste with lemon juice and pepper. Spread on bread.
Combine corn and eggs. Add flour which has been sifted with remaining ingredients. Drop corn mixture from tablespoon into 1-inch of melted shortening. Brown until golden on both sides, turning once. Makes 12 fritters.
Grease large casserole and cover bottom with chips that have been dipped in chicken stock. Layer chicken, green pepper and onion. Cover with cheese. Mix soup, tomatoes, garlic and chili powder. Pour over chicken mixture. Top with more cheese and sprinkle paprika. Bake at 350° for 45 minutes.
Cut dough in 1/8-inch slices and arrange on a well-greased pizza pan. Press edges together to seal and bake 10 to 12 minutes. Blend cream cheese and Cool Whip and spread on baked cookie dough. Arrange fruit in rings around the pan.