HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 1/2 cup of sugar and flour. Stir in egg yolks and milk. Cook slowly over medium heat, stirring constantly, until thickened. Remove from heat. Add vanilla. In a 2-quart casserole dish, layer vanilla wafers and sliced bananas. Pour custard over layers.
Preheat oven to 425°. Cut bacon slab in 1/3 sections. Wrap water chestnuts with a bacon section. Secure with a toothpick. Bake until crisp. Drain well. Combine remaining ingredients; beat until smooth. Pour over crisp bacon rolls. Bake 10 minutes or until bubbly. Makes about 25 hors d'oeuvres.
Combine eggs and milk in a shallow dish. Dip oysters in mixture, then in cracker meal. Repeat process. Wrap oysters in bacon, secured by a toothpick. Fry in shallow hot oil until golden. May also be placed under the broiler.
Cream together sugar and shortening; add eggs, mix together until smooth. Add mashed bananas and baking soda. Mix well; add flour stirring well; stir in nuts. Pour into greased loaf pan. Bake at 350° for 45 minutes to 1 hour. Insert knife in center; done when knife comes out clean. Remove from pan. Cool for 1 hour.
Combine all ingredients except crumbs and nuts. Pour into buttered 9 x 12-inch casserole dish. Top with crumbs, then nuts. Bake at 350° for 45 minutes. Serves 6.
Mix flour, baking powder and salt in large bowl; cut in shortening. Add milk and knead until smooth. Roll and cut into 3-inch squares. Deep fat fry in 1/2-inch oil at 375° until golden brown on each side. Drain on paper towel. Best served hot with honey. Can be reheated in oven about 10 minutes.
Melt butter in cake pan (9 x 13 x 2-inch). Sprinkle crumbs over butter and press them in the pan. Sprinkle coconut, nuts and butterscotch pieces over the crust. Pour sweetened condensed milk evenly over the other ingredients. Bake at 350° for 30 minutes. Makes 3 to 4 dozen bars.
Mix crumbs, almonds and pepper. Brush one side of fish with the melted oleo. Dip buttered side into the crumb mixture and place on greased sheet pan, crumb side up. Bake uncovered at 325° about 25 to 30 minutes or until it flakes easily.
Beat margarine, peanut butter, white and brown sugars until creamy. Beat in eggs, milk and vanilla. Add flours and baking soda; mix well. Stir in nuts, wheat germ, oats, raisins and chocolate chips. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Bake at 350° for 15 to 20 minutes.
Thaw bread in fridge for 6 to 8 hours. Don't let rise. Stretch into rectangular pieces and put on a cookie sheet. Spread a mixture of egg, parsley, oregano and pepper on dough. Save part of egg mixture to spread on top of rolled dough. Put on ham, salami, pepperoni and cheese. Fold or roll bread over and seal edges tightly. Spread egg mixture on top of dough. Bake at 350° for 30 minutes. Slice and eat.
Place whole chicken in large pot and cover with water to cover. Cook until tender. While chicken cooking, mix together cornbread, biscuits, sage, pepper and seasoned salt. Set aside. Saute onion and celery in butter until transparent, but not brown, stirring often. Add to cornbread mixture with enough broth to make a soft mixture (not dry). Let this mixture set for 1 hour to improve flavor, then add eggs by stirring them in. Do not beat. Place chicken in a greased roaster pan, breast side up. Pour mixture over chicken and fill roaster full. Bake at 350° until brown for 1 to 1 1/2 hours.
Arrange strawberries with points up in pie shells. Cook remaining ingredients, stirring constantly until clear and bubbly. Pour evenly over berries. Chill and serve with fresh whipped cream. You can use other fresh berries and use complimentary flavor of dry jello. Works very well with blueberries.
Mix first 4 ingredients. Add remaining ingredients. Stir until well blended, but do not beat. Pour into a well-greased 9 x 9-inch pan. Bake for 20 minutes at 400°. Cut into squares and serve warm with butter.
Mix first 4 ingredients in 2-quart casserole. Pat with oleo. Bake at 350° for 1 hour covered. Great served with chicken, shrimp or scallops.
Set oatmeal and cocoa aside. In a large saucepan combine all other ingredients. Cook until boiling. Stir constantly for about 1 1/2 minutes. Remove from heat. Combine the oatmeal and cocoa. Stir and drop by teaspoons on wax paper. Chill until firm. Store in airtight container. Can substitute Rice Krispies or Cheerios instead of oatmeal.
Cream shortening, sugar and butter together. Add eggs, one at a time, beating well after each addition. Add flour, sifted with baking powder, alternately with milk. Add vanilla, pineapple and juice and blend well. Pour into greased and floured tube pan. Place in cold oven. Bake at 350° for 1 1/2 hours or until top springs back. Mix powdered sugar, butter and 1 cup drained pineapple and heat to boiling. Pour over cake while hot.
Toss first 2 ingredients. Butter pan and add in order: 1/2 bread mix, next 3 ingredients and balance of bread mixture. Beat eggs, milk and salt. Pour over layers the beaten egg mixture. Refrigerate overnight. Bake in 9 x 13-inch pan at 350° for 35 minutes until fluffy and nicely brown.
Preheat oven to 350°. Place chicken breasts in 8 x 8-inch baking dish. Placed Swiss cheese on top of raw chicken. Mix stuffing according to directions on box. Place it over cheese. Mix celery soup with 3 tablespoons milk and spoon over dressing. Bake at 350° for 1 1/4 hours. Remove and let cool 15 minutes.
Layer carrots, onion and pepper in a dish. Mix the other ingredients and pour over the layered vegetables. Chill overnight before serving.
Pour the 4 cups boiling water over the wild rice and let stand 15 minutes in a bowl; drain. Add soups, mushrooms, bouillon cubes, which have been dissolved in 1 cup boiling water. Add bay leaf. Mix in seasonings. Saute onion and celery in butter. Add to first mixture. Brown ground beef or pork sausage; drain fat. Add to mixture and stir together. Put in large casserole dish. Sprinkle with almonds (optional). Bake covered for 1 1/2 hours in 350° oven or until rice is done. Remove bay leaf. This is the best!
Separate cabbage leaves from head by removing core and cover cabbage with cold water. Let stand about 10 minutes; remove leaves. Cover cabbage leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain.
Boil ham bone in large pot of water 15 to 20 minutes. Rinse dry limas and add to water and ham bone. (Can remove bone and pull ham from bone.) Boil until water 1/2 gone. Add water to fill 2 inches from top. Reduce heat to low and simmer until done. Salt and pepper to taste.
Soak beans for 1 hour in cold water, then cook, covered, for 1 hour. In olive oil, saute onion, celery, garlic and green pepper. Add to beans. Cover bean mixture with water or chicken stock. Add tomato sauce, oregano, sugar, Worcestershire sauce, lemon juice or vinegar and ham hock. Cook for 1 hour. Remove skin from ham hock. Cook another hour, then remove ham from bone and chop. Return ham to soup. Add chopped parsley to garnish each bowl.
Scoop out center; use bread pieces to dip. Better made early; set in refrigerator.
Mix all ingredients. Season with salt and pepper. Sprinkle a few potato chips on top. (These are not part of potato chips in ingredients; they are extra.) Bake in an 8 1/4 x 8 1/4-inch Pyrex dish 25 to 30 minutes at 350°. Yield: 6 to 8 servings.
Boil chicken breasts in lightly salted water. Remove chicken when done; retain broth. Bone the chicken. The spaghetti pasta can be cooked in broth.
Saute onion and garlic in oil over medium heat in dutch oven for 10 minutes. Stir in tomatoes and remaining ingredients. Bring to a boil; reduce heat. Simmer, stirring often, for 2 hours and 10 minutes. May be frozen.
Melt milk, marshmallows and Hershey bar together. Cool in fridge. Add 1 cup Cool Whip. Mix thoroughly and put in baked pie crust. Put in refrigerator. When set, top with Cool Whip. Wow!!
Mix together. Makes 3 rolls. Wrap each roll in foil with shiny side toward meat. Seal tight. Store in refrigerator for 24 hours. Place in pan with rack. Tilt rack, if possible. Punch with fork 4 to 5 times in bottom end that is down. Bake 90 minutes at 325°.
Mix flour, salt, egg white, oil, cream and water. Beat until well moistened. Coat onion rings with batter. Fry a few at a time in deep fat until brown. Drain on paper towels.
Melt chips; add noodles and nuts. Stir well. Drop by teaspoon on wax paper and let cool.
Combine broccoli, onion, broth and seasoning in large boiler. Cook until tender. Let stand 5 minutes. Combine milk and flour until smooth. Blend into hot vegetable mixture. Add pepper to taste. Cook until mixture starts to boil and thickens, stirring constantly. Stir in cheese until melted. Cook about 5 minutes on medium heat. May use other vegetables such as cabbage, cauliflower or a combination. Serves 4 or 5.
Plan 2 mushrooms per serving for a first course, six per serving for a main course.
Mix lemonade with milk. Fold in Cool Whip. Serve with sugar wafer in small dish or make a graham cracker pie crust and make a pie.
Mix sugar, butter and flavoring. Add flour, a little at a time, alternating with the eggs. Begin and end with the flour. Add nuts, cherries and pineapple. Bake in greased spring-form pan at 375° for 30 minutes. Turn temperature down to 300° for 1 hour, then turn temperature to 275° for 15 minutes. Let cool a few minutes, then turn out of pan carefully.
Mix the cream cheese and sugar. Mix prepared Dream Whip with cream cheese and sugar. Crush crackers and add melted butter (2 1/2 to 3 cups crackers). Put part of the crackers in the bottom of greased 9 x 15-inch pan. Add half of the cream cheese; spread with a fork if necessary. Add 1 layer of cherry pie filling. Spread other half of cream cheese. Sprinkle the rest of graham crackers on top.
Mix cake mix, oleo and 1 egg together. Pat into the bottom of a 9 x 13-inch pan. Combine cream cheese, 3 eggs and sugar. Pour over the first layer. Bake for 35 minutes at 350°. Cut into squares while warm.
Cook, stirring constantly, margarine, flour and water until margarine is melted. Add peanut butter. Remove from heat. Stir in sugar, beat until smooth with rotary beater. Serve warm or cold over ice cream or cake. Refrigerate.
Pound chicken cutlets thin. Lay slice of ham and cheese on top of each cutlet and roll up. Hold closed with toothpicks or raw spaghetti. Roll in bread crumbs. Bake at 350° for 35 minutes. Pour melted butter over top. Bake another 15 minutes.
Dissolve Jell-O in boiling water. Add sugar and stir until sugar dissolves, but don't boil. Add cold water and let mixture cool, but not congeal. Pour into a punch bowl and add the cranberry juice. Add the ginger ale just before serving. Serves 12.
Wash pork chops shanks. Mix everything else together in baking pan. Place pork chops on top. Bake in 325° oven for about 3 hours, covered. (This may also be simmered on top of stove in covered pan.) Serves 4.
Slice strawberries; sprinkle with granulated sugar and set aside. In blender, whip cottage cheese until smooth. Stir in sour cream and confectioners' sugar. Fill crepes with 2/3 of the creamy mixture and strawberries. Top with remaining mixture and strawberries. Serves 5-6.
Heat oven to 350°. Grease and flour two 9-inch round or 13 x 9 x 2-inch pan. In large bowl, stir together sugar, flour, cocoa, powder, soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Stir in boiling water and pour into pan(s). Bake 30 to 35 minutes for round pans, 35 to 40 minutes for 13 x 9 x 2-inch.
Cream together both sugars, margarine and oil. Add egg and vanilla and mix well. Sift dry ingredients (salt, soda, etc.) and mix in well. Combine Rice Krispies, nuts, coconut and chocolate chips in separate bowl. Add to cookie dough and mix well.
Combine and mix sugar, flour and salt. Add buttermilk, yolks, melted butter and vanilla and blend. Fold in stiffly beaten egg whites, gently but thoroughly. Pour into a raw pie shell. Bake until knife inserted comes out clean. Cool; serve with lemon flavored whipped cream.
Mix together and cover tightly. Mix 1/4 cup mix to 1 cup hot water. Makes around 90 cups hot cocoa.
Mix in double boiler the marshmallows and Pet milk or cream. When cool, pour over the remaining ingredients (in large bowl). Place in Pyrex dish and refrigerate until served.
Mix zucchini, onion, parsley, garlic, Bisquick, oil, salt and cheese; add eggs. Put into 9 x 15-inch pan. Drizzle oleo on top. Bake 35 minutes or more (until brown) at 350°.
In large bowl, stir together cream and sugar until sugar is thoroughly dissolved. Mix in lemon peel and juice. Pour into 8-inch square pan or directly into sherbet dishes or scooped out lemon boats. Freeze several hours until firm. Garnish with lemon cartwheel twists, if desired. Makes about 1 1/2 pints.
Shape beef, sausage, eggs, 1 tablespoon Worcestershire sauce and salt into 32 small balls. Brown on all sides in 1 tablespoon oil. Gently blend the cream of mushroom soup, water and 1 1/2 teaspoons Worcestershire sauce. Bring to boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Serve as main dish or appetizer.
Cut up all your vegetables in bite size pieces. Flour the squash and okra. Put all the veggies in a skillet of hot oil and fry until tender. Salt and pepper to taste.
In large Dutch oven, simmer onion in oil. Pour in tomato sauce and tomato paste; stir thoroughly. Add remaining ingredients; simmer on low for 1 hour. Add meatballs and/or cooked sausage; continue cooking for another hour.
Heat oil in iron skillet until very hot. Pour batter in stream, overlapping to connect the batter. Fry until golden; turn over and cook the other side. Drain on paper towels. Sprinkle with powdered sugar or cinnamon and powdered sugar mix.
Layer chicken; sprinkle with pepper and garlic. Top with cheese. Combine soup and milk. Pour over cheese and top with herb stuffing. Sprinkle with butter. Bake in a 9 x 13 pan at 350° for 50 minutes.
Combine and cook 10 to 12 minutes at 375°. Makes 3 to 4 dozen.
Bring water to a boil in a large pot. Add pasta and cook, uncovered, 8 minutes or until tender but still firm. Meanwhile, mix cucumber, mayonnaise, lemon juice, dill weed and garlic in a large bowl until blended. Add seafood 30 seconds before draining pasta. Add snow peas to pot. Pour pasta and snow peas into colander; plunge colander into very cold water to chill contents. Drain well; add to dressing and stir to coat. Spoon into serving plates. Add 8 pieces tomato to each. Makes 4 servings.
Combine in a lightly greased 2-quart baking dish the beans and stew, mixing well. Arrange on top, the biscuits. Bake at 375° for 20 to 25 minutes.
Mix all. Bake 1 hour at 350° in a greased and floured tube pan.
Mix all together. Make loaf. Bake roll for 1 hour at 350°. Add remaining "Meat Loaf Fixins" and bake another 10 minutes.
Mix butter, mustard, onion, Accent and poppy seeds. Spread on inside of buns on both sides. Add ham and cheese. Wrap individually in foil. Bake at 350° for 15 minutes. (These work great for freezing and reheating for a quick snack!)
Boil together all ingredients, except Velveeta, until smooth, approximately 5 to 10 minutes; stir occasionally. Turn off heat. Add 1 pound Velveeta cheese, cubed. Stir well. Serve. Yum!
Use pineapple juice and water to make 3 cups of liquid for jello. Cool. Add grapes, pineapple and nuts. Add cranberries that have been mixed with 2 cups sugar. Add cranberries last to prevent forming too much juice.
Preheat oven to 350°. Place bread crumbs in buttered 9-inch square baking pan. In large bowl, beat eggs; stir in margarine or butter. Add remaining ingredients. Pour evenly over bread, completely moisturizing bread. Bake 45 to 50 minutes. Cool. Serve warm or chilled. Serves 6 to 8. Refrigerate leftovers.
In large bowl, mix flour, sugar, cocoa, salt and baking soda. Add and mix slowly eggs and oil. Continue blending and add boiling water with instant coffee. Mix at high speed one minute. Pour into greased 9 x 13-inch pan and bake at 350° for 50 to 55 minutes.
Combine raisins, oleo, nutmeg and cinnamon. Boil together for 3 minutes. Cool and add remaining ingredients. Drop on greased cookie sheet by teaspoons. Bake at 350° for 10 to 15 minutes. These cookies do not spread when baking.
Bring the first five ingredients to boil. Add raw peanuts. Cook to 300° or hard crack. Remove from heat. Add soda. Stir and pour on buttered cookie sheet.
Combine the first 4 ingredients in a pan. Heat and stir until marshmallows melt. Chill. Add next 3 ingredients. Chill.
Fry bacon until crisp; save grease and add onion and peppers to grease and saute until done. Add pork and beans, mustard, brown sugar and catsup. Mix all ingredients and put in casserole, adding crumbled bacon. Place in oven and cook until juice thickens.
Beat butter, egg, sugars and vanilla until light and fluffy. Add dry ingredients; blend well. Stir in nuts and chips. Drop from teaspoon onto ungreased baking sheet, 2-inches apart. Bake in moderate oven (375°) for 8 to 10 minutes. Makes about 4 dozen cookies.
Mix ingredients together. Pour into 9-inch pie crust and place top crust over filling. Bake at 425° for 40 to 45 minutes or until nicely browned.
Make jello with water and melt marshmallows in it. Then add cottage cheese, pineapple and pecans. Fold Cool Whip into mixture. Place in refrigerator until firm.
Sprinkle soup mix over bottom of dish. Spread rice over mix. Lay chicken on rice, then	pour liquid over all. Pour mushroom soup over all and bake at 325° for 1 hour.
Mix corn bread mix. Add the corn and mix together. Brown ground chuck, then add it to the mix. Add the cheese and pour into the bread pan. Preheat oven to 350° and bake for 30 minutes.
Mix with mixer the cream cheese and milk. Add cherry pie filling, then add the pineapple. Mix. Add Cool Whip, marshmallows and mandarin oranges and nuts. Fold into mixture well. Best if chilled in refrigerator overnight.
Adjust oven rack to lowest position. Heat oven to 400°. Have ready a cookie sheet.
Brown sausage and drain grease. Add to beaten eggs. Tear bread into pieces. Add to egg mixture. Add rest of ingredients. Pour into greased 9 x 13-inch baking dish. Refrigerate 12 hours. Bake at 350° for 45 minutes to 1 hour. Makes 6 large servings.
Preheat oven to 375°. Stir flour, sugar, and butter until it resembles coarse crumbs. Add egg and vanilla and blend well. Reserve 1/2 c. mixture for later. Pour remaining mixture in baking pan and bake 10 minutes until lightly brown. Remove from oven and spread jam over warm crust. Sprinkle with 1 cup of peanut butter chips. Mix together reserved crust mixture and remaining peanut butter chips and sprinkle over top.
Cut and clean out seeds of squash. Bake in pan with small amount of water at 350° until tender. Remove from oven and cool. Peel off skin and mash squash in baking dish. Add butter, brown sugar and mix. Sprinkle cinnamon on top and bake until hot. All winter squash is good this way. Serves 6 to 8 people
Chop bread in blender. Chop eggs and parsley. In skillet melt butter and saute crumbs and egg. Pour over vegetables. Serve hot.
Beat sugar, eggs, butter and vanilla together. Sift flour and cocoa together twice and mix together real well. Chop kraut real fine, measure and wash 3 times with cold water and drain. Mix kraut in batter. Bake at 375° to 400° for 30 minutes.
Combine Cheerios, all Chex and pretzels. Coat with melted butter, Worcestershire sauce, onion and garlic salt and red pepper. Bake for 2 hours at 200°; stir every 15 minutes.
Line a 12-inch microwave-safe plate with waxed paper. Mix flour, pepper and salt in a medium size bowl. Add remaining ingredients. Work in with a pastry blender or 2 knives until a soft dough forms. On a lightly floured surface, roll out 1/4 of the dough at a time to 1/8-inch thickness. Cut into 2 1/2-inch long by 1/2-inch wide strips. Hold each strip by ends and gently twist. Arrange about 24 twists spoke-fashion around rim of prepared plate. Place in oven on microwave-safe trivet or inverted saucer. Microwave on High 3 1/2 to 4 minutes, rotating dish 1/2 turn once, until twists feel firm and are light golden. Immediately remove to wire racks to cool completely. Repeat with remaining dough. Store in tightly covered container up to 2 weeks. Makes 96.
Mix potatoes, cranberries and cinnamon together. In separate bowl, mix butter, brown sugar, oats and flour. Put on top of mixture in loaf pan. Bake at 375° for 20 or more minutes. Top with 1 cup marshmallows and brown.
Trim excess fat off. Combine all ingredients. Use 1/2 on top of steak (brush on). Broil 4-inches from heat for 5 minutes. Turn and brush the other side with rest of the mixture. Broil 3 to 5 minutes longer. Cooking time may vary for doneness.
Beat eggs lightly; add flour and salt and stir in milk, a little at a time to make batter. Put the butter in a 9x12 inch cake pan. Place the pan over heat until the butter melts. Pour the batter into the pan.
Put everything in blender and mix. Pour in 10-inch pie pan. Bake 45 minutes at 350°.
In a small mixing bowl, combine biscuit mix, sugar, milk, cinnamon, nutmeg and egg yolks. Beat until smooth. Fold in egg whites. Heat all ingredients on High for 8 to 9 minutes. Dip 4 or 5 banana pieces into batter into hot oil. Fry until golden brown on both sides. Remove with spoon. Drain on rack. Repeat frying remaining banana pieces. May be sprinkled with powdered sugar. Makes 24 fritters.
Combine juices in large pot. Tie spices in cheesecloth bag. Add to juice. Heat and simmer until ready to serve.
Dissolve gelatin in hot water. Add cold water, salt and lemon juice or vinegar. Chill. When mixture is slightly thickened, fold in cabbage, celery, carrots and onion. Pour in mold and chill until firm. Unmold on lettuce leaves and top with mayonnaise. Serves 6 to 8.
Combine cider, nectar, rum, brown sugar, lemon juice and cinnamon sticks in a large Dutch oven. Bring to a boil; reduce heat and simmer, uncovered, 1 hour. Stud oranges with cloves and add to cider mixture. Serve hot. Yields 1 1/2 gallons.
Mix all ingredients together except lettuce. Marinate at least 30 minutes. Mix 2 times while marinating. To serve, pour on a bed of lettuce leaves. Wonderful as a summer salad served with grilled fish or chicken.
Cook cauliflower in water until barely tender. Drain and chop coarsely. Saute onions in margarine until tender. Add flour, chicken broth and Worcestershire sauce and cook until thickened. Add milk and let come to a boil. Add parsley and cheese. Ready to serve when cheese has melted. Add chopped cauliflower before adding cheese.
Cook potatoes and onions with 1 teaspoon salt in boiling water for 5 minutes. Drain. Slice frankfurters diagonally. Mix with potatoes, onions, flour, salt, butter, 1/2 can of Hunt's sauce, cheese and parsley. Spoon into a 1-quart casserole dish. Pour remaining Hunt's sauce over. Bake for 35 minutes at 375°. Makes 2 servings.
Mix dry ingredients together. Make a well and add milk. Mix quickly. Dip dry wieners in batter and deep fry until golden. Excellent reheated in microwave.
Mix the first 7 ingredients together. Fold in chopped apples. Add raisins and nuts. Mix well. Bake in a greased tube pan at 325° for about 1 hour and 45 minutes.
Mix ingredients in saucepan; bring to a boil. Pour over chicken or pheasant that has been seasoned with salt and garlic. Bake 1 hour at 350°. Baste once or twice during baking.
Grind cranberries and orange. Mix with sugar. Store in refrigerator until you use.
Mix all ingredients together and beat until blended. Add: 1 medium size can of fruit cocktail and juice. Stir until blended. Bake in ungreased 9x13 sheet pan at 350 degrees for 35-45 minutes.
Stir milk, sugar, melted butter and vanilla together. Boil for 1 minute. Turn fire off. Add oatmeal and peanut butter. Stir until thick. Put in pan and refrigerate.
In a large bowl combine ice cream, crushed Oreos and Cool Whip. Pour into a 9 x 13-inch pan and freeze.
Arrange chicken in a shallow baking dish. Sprinkle lightly with salt (not very much) and pepper. Mix celery soup (undiluted) and pimentos. Pour over chicken. Sprinkle herb salt on top. Bake 1 hour at 350° (moderate oven).