HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions and celery in butter until tender. Mix remaining ingredients and bake casserole at 375° for 25 to 30 minutes. The last 5 minutes in the oven, sprinkle Durkee French fried onions on top.
Layer the chiles in a lightly greased casserole dish. Mix the cheeses and layer over the chilies. Add another layer of chiles and cheese. Beat the eggs and sour cream until well mixed. Pour into casserole and sprinkle cheese on top. Bake at 350° for 35 to 45 minutes.
Combine ingredients in a saucepan; bring to a boil. Reduce heat and simmer, covered, for about 45 minutes, or until the sauce is very thick. Stir occasionally. Makes 2 cups.
Preheat oven to 375°. Mix apples, flour, sugar and cinnamon. Stir gently. Pour into unbaked crust. Dab with butter and pour milk over filling. Roll top crust same as bottom and lift onto filled pie or decorate with lattice top. Bake 40 to 45 minutes. Filling for 1 pie.
Saute first 5 ingredients until bacon is crisp in large pot. Add this to chopped cabbage; continue to cook until limp. Add chicken broth and bring to a boil. Add pasta and simmer, slowly, until pasta is done.
Boil hen until tender; take chicken out and debone. Using broth as water, cook rice as directed on box. Mix chicken with rice. Sprinkle with salt and pepper. Stir and serve.
Combine sugar, cream cheese, margarine and vanilla. Add eggs and mix until blended at low speed. Stir in flour and baking powder. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 20 minutes. Cool 5 minutes and remove from pan. Sprinkle with powdered sugar.
Preheat oven to 425°. Mix the first 7 ingredients well. Pour into pie crust. Bake at 425° for 10 minutes and then lower oven temperature to 325° for 40 minutes or until top is lightly browned. Cool for 30 minutes and serve warm.
Lightly grease 8 x 8-inch pan. Spread mustard on one side of each piece of bread. Cut up bread. Scatter over bottom of pan. Crumble corned beef over bread.
Cut meat into thin strips. In large skillet, heat shortening and brown meat, turning often. Stir in onion soup mix and 2 cups water. Cover. Simmer 30 minutes. Add peppers. Simmer, covered, 10 minutes or until meat is tender. Blend cornstarch with 1/2 cup water. Stir into skillet. Cook, while stirring, until thickened. Stir in soy sauce and white pepper. Serve with rice. Makes 6 to 8 servings.
Preheat oven to 325°. Grease and flour a 9 x 13-inch pan. Pit and quarter plums. Sprinkle with 1/2 cup sugar and cinnamon. Set aside. In another bowl, sift flour, baking powder and salt. Set aside. Cream the melted butter and sugar. Add eggs, vanilla and milk. Add dry ingredients. Mix to combine. Don't overmix. Dough is thick. Place evenly in floured cake pan. Lay plums in even rows on top of dough. Bake 45 minutes until cake springs back. Cool and serve.
Combine sharp cheese, cream cheese and corned beef in bowl. Mix well. Add tomato, onions, chili peppers, Tabasco and chili powder. Mix well. Cut top off of bread; carve middle out. Put mixture inside loaf. Bake at 350° for 45 to 55 minutes. Serve with tortilla chips.
Add chopped broccoli and onions to boiling water. Cook 10 minutes. Add all seasonings and cheese. Stir until melted. Add 1 pint half and half and butter. Mix flour and water. Cook until consistency of thick cream. Very good.
Cook sausage in skillet until its color turns brown, but not done. Drain off all fat. Mix Bisquick, sausage and cheese. Form into 1-inch balls. Bake on cookie sheet in 350° oven until done.
Mix all ingredients together. Spoon into tart pan. Bake at 350° for 20 to 30 minutes.
Crumble and slightly brown sausage. Drain off grease; cool. In mixing bowl beat eggs; add milk, salt and mustard. Add cubed bread and stir. Add cheese and sausage and put in glass baking dish 9 x 13-inch and place in refrigerator overnight. Bake at 350° for about 45 minutes. Set out a few minutes after baking, cut and serve. Serves 8 to 10.
In frying pan, brown hamburger, onion and taco mix. Combine all ingredients in pot; simmer until very hot. Put cheese cubes in each serving bowl. Pour in hot soup and put crushed corn chips on top.
Dissolve yeast and 1/2 tsp. sugar in warm water; let stand 5 minutes. Combine potatoes, 1 c. sugar, shortening, 1/4 c. butter and salt in a large mixing bowl; mix until shortening and butter melt. Stir in yeast mixture. Cover and let rise in a warm place (85°), free from drafts, about 1 1/2 hours or until spongy. Stir in eggs and enough flour to make a soft dough that leaves sides of bowl. Shape dough into a ball; place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, about 2 hours or until doubled in bulk. Turn dough out onto a lightly floured surface, and knead 5 minutes or until smooth and elastic. Divide dough in half; pat evenly into two greased 13 x 9 x 2 inch baking pans. Cover and let rise in a warm place (85°) free from drafts, about 1 1/2 hours or until doubled in bulk. Press slices of butter into dough at about 1/2 inch intervals in rows. Top each slice of butter with about 1 tsp. brown sugar. Sprinkle cinnamon over entire surface. Bake at 375° for 20 minutes or until golden brown. Cut into 2-inch squares and serve warm.
Place chipped beef on bottom of baking dish. Wrap chicken breasts in bacon slice. Mix soup and sour cream; pour over chicken. Bake at 250° for 3 hours.
Mix all ingredients together except noodles. Bake in a 350° oven for 1/2 hour. Serve over Chinese noodles.
Use 10-inch round baking dish 2 inches deep. Butter baking dish. Cut French bread into cubes. Press down in pan. (Bread should cover the bottom of pan one-inch deep.) Over the bread sprinkle cubed ham. Sprinkle with Cheddar cheese or a mixture of cheese. Add the eggs beaten well mixed with milk, salt and pepper. Let stand 30 to 60 minutes or overnight in refrigerator. Bake for 45 minutes or 1 hour at 350°.
To boiling water add the tea bags. Let steep for 45 minutes to 1 hour. While still warm, in a gallon container, add sugar, pineapple juice, orange juice and almond extract. Stir. Add enough cold water to make a gallon of the drink. Let it get ice cold before serving.
Bring water and margarine to boil. Remove from heat. Add flour and stir until mixture forms a ball. Add eggs, one at a time, mixing well after each egg. Spread into a 9 x 13-inch baking pan. Bake at 400° for 30 minutes. Let cool.
Stir all ingredients together. Beat with mixer for 1 or 2 minutes. After this sets awhile, it may be too thick. If so, add more milk until you have the consistency you desire. More flavoring may be added, if desired.
Place jello, pineapple and juice in saucepan and bring to boil. Add sugar, baby food and cream cheese. Heat slowly until cheese melts. Cool completely, then chill in refrigerator. Fold in Cool Whip. Pour into 9 x 13-inch pan. Top with 2/3 cup chopped nuts. Serve chilled.
Oven at 375°. Cream butter and sugar. Beat in eggs, one at a time. Sift together flour, baking powder and salt. Add to mixture. Stir in milk, orange rind and pecans. Bake 25 minutes.
In a large bowl, combine potatoes, sugar, buttermilk and eggs. Stir in butter, baking soda, baking powder, nutmeg, salt and enough of the flour to form a soft dough. Turn onto a lightly floured surface; pat out to 3/4 inch thickness. Cut with 2 1/2-inch floured doughnut cutter. In an electric skillet, heat 1 inch of oil to 350°. Fry the doughnuts for 2 minutes per side or until browned. Place on paper towels. Yields 4 dozen.
Place graham crackers in single layer on bottom of greased jelly roll pan. Cook butter and brown sugar for 2 minutes and pour over graham crackers. Sprinkle nuts on top. Bake at 350° for 10 minutes; cut while still warm.
Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf and garlic in large saucepan over medium heat; bring to boil. Reduce heat; cover and simmer 10 minutes. Discard bay leaf. Place asparagus mix in blender. Process until smooth. Place flour in pan. Gradually add the milk. Whisk and stir until blended. Add asparagus mixture and ground nutmeg. Stir to combine. Bring to boil. Reduce; simmer 5 minutes, stirring constantly. Remove and stir in 1/4 teaspoon thyme, butter, salt and lemon rind. Enjoy!
Pour pineapple and its juice into saucepan and bring to a boil. Remove from heat and stir in Jell-O until dissolved. Cool. Mix in coconut and buttermilk. Add pecans, if desired. Fold in whipped topping. Pour in Bundt pan or ring mold that has been sprayed lightly with cooking spray. Refrigerate until congealed.
Beat eggs and sugar until lemony. Add cheese, lemon peel and vanilla. Mix well, according to package and pour into well-greased and floured 13 x 9-inch pan. Carefully spoon cheese mixture over. Bake at 350° for 65 minutes or until done (test with toothpick). Cool on rack 1 hour. Invert on plate and sprinkle with powdered sugar.
Preheat oven to 400 degrees. Roll out packaged pie crust and crimp a high edge of dough on pan. Beat eggs, set aside; add spices & sugar to pumpkin mixture whisk together to blend. Add in eggs, blend, stir in condensed milk just until blended. Put pie crust on cookie sheet or oven rack & then pour mixture into crust. Gently push in rack after filling crust to prevent run over (which causes crust to burn). Bake fifteen minutes at 425 degrees in glass or 400 degrees in metal pan, then turn down to 375 degrees and bake 45 minutes or until knife inserted in center comes out clean. If you use a metal pan set oven to 425 to preheat & then put cookie sheet under pan. Bakes best in glass or ironstone pie plates. Garnish with fresh whipped cream.
Combine first 4 ingredients; chill. To serve, stir in lemon-lime beverage and club soda; pour mixture over crushed ice. Yields about 3 quarts.
Cook sausage until done. Crumble and drain. Prepare pie shell. Mix together cheese and sausage. Sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mixture. Pour in shell.
In a shallow pan, blend instant meat marinade with pineapple juice, rum and ginger. Place steak in marinade and pierce both sides all over deeply with kitchen fork. Marinate and turn occasionally for several hours. Broil about 5 to 6 minutes on each side for medium doneness. Carve thin diagonal slices and serve. Serves 4.
Combine all ingredients except powdered sugar. Mix until blended. Drop by teaspoonfuls into powdered sugar and roll until coated. Place 1 1/2 inches apart on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Remove immediately and cool on wire rack. Yield: 5 dozen.
Mix together and pour into 9 x 13-inch pan. Let set 6 hours or overnight in fridge. Bake 45 minutes at 350°. Top with 3 cups grated cheese and bake 5 minutes more.
Saute together the first 5 ingredients until vegetables begin to sweat, then add flour. Stir to make roux. Add chicken stock, artichoke hearts with juice, water, chicken squares, cream, pepper and garlic powder. Increase heat and cook for 30 minutes, then reduce heat and simmer for 15 minutes. Pull from heat and let set 15 minutes before serving. Garnish with a dollop of sour cream.
In a large bowl, combine sugar, flour and salt. Stir in melted butter, lemon peel and lemon juice. In a small mixer bowl, beat egg whites until stiff peaks form. Gently fold egg whites into lemon batter. Turn into ungreased 8 x 8 x 2-inch baking pan. Place in larger pan on oven rack. Pour hot water into larger pan to a depth of 1 inch. Bake in a 350° oven for 35 to 40 minutes, or until top is golden and springs back when touched. Serve warm or chilled in individual dessert dishes. Makes 6 to 8 servings.
Add 2 cups hot water to jello; drain pineapple, bananas and strawberries. Add nuts if desired. Pour half in casserole dish and chill; spread sour cream and add top. Delicious!
Mix bacon, dried beef, chili sauce and relish together. Spread on bun. Top with a slice of cheese and wrap buns individually in foil. Put in oven for about 10 minutes, until heated.
"Blessed is the man be he ever so humble, whose stomach can take all he's given and not grumble."
Mix dough and butter and special sugar for 1 day. Then add the rest of the ingredients and mix for another day. Put scoops about 1 tablespoon (big) on a pan, bake it in a 20° oven for 15 hours.
Cook meat with onions until browned. Add tomato sauce, tomatoes, chilies (do not drain juices) and beans. Add salt, pepper and chili powder to taste! Simmer at least 1 hour, the longer the better.
Spread tomato sauce on crust of your choice. Top with meatball slices. Sprinkle with cheese. Bake at 425° for 10 minutes. Serves 2.
Combine all ingredients and refrigerate several hours or overnight. Serve with Doritos or large Fritos. Add a few drops Tabasco sauce (if desired) or chopped green chilies. Serves 4.
Cook the noodles in boiling salted water until tender (about 5 minutes). Drain and rinse. While the noodles are cooking, combine the cream of celery soup and milk; mix well. Add the eggs, green pepper, onion and pimiento. Fold into the noodles. Pour into a greased 1-quart casserole or 4 individual casseroles. Sprinkle with the bread crumbs. Bake in moderate oven (350°) until lightly browned (about 20 minutes). Makes 4 servings.
Use galvanized or crock container. Soak whole cucumbers in salt water that will float an egg for 14 days. Drain and slice cucumbers thin. Add box of alum to water to cover sliced cucumbers (let stand overnight). Drain and pour 1 gallon of vinegar over cucumbers. Let stand at least 6 hours. Drain off vinegar (save for another batch). Put layer of cucumbers in crock or churn. Add sugar and pickling spices. Keep layering until all are covered with sugar and spices. These can be eaten after 5 days. Better if they stand longer.
Soften the gelatin in water a few minutes. Beat yolks and sugar until very light. Add the softened gelatin. Cook in double boiler until the mixture coats the spoon, stirring constantly. Let cool. Add vanilla and fold in the whipped cream. Turn into a mold lined with ladyfingers. Let stand several hours to chill. Serve with fresh fruit, caramel or chocolate sauce.
Mix together boiling water, gelatin, cold water and sugar. Mix pineapple, coconut, nuts, vanilla and lemon juice. Whip 3 packages of Dream Whip. Take large angel food cake, pull apart in chunks. Place in large tube cake pan and pour the other ingredients over cake (except Dream Whip). Place in refrigerator for 24 hours. Just before serving, ice cake with Dream Whip.
Peel and chop apples. Chop tomatoes. Mix all ingredients together. Bring to a rapid boil, then simmer until thick. Pour into jars and seal.
Drain spinach. Melt oleo and blend with flour. Mix all other ingredients with flour mixture and add to eggs, a little at a time. Bake for 1 hour at 350° in a greased pan.
Rinse split peas and add to the gallon of water the salt, the pepper, the onions and the beef base. Let boil until peas are done. Mix the flour and the cooking oil to a smooth texture and add gradually to the soup mixture until there is a smooth texture, not too thick. Let cook over a low fire for 10 to 15 minutes, stirring constantly.
Mix all ingredients well and store in airtight container. To serve, add 2 teaspoons to a cup of boiling water. Stir well.
Note: If using cake mix with pudding in mix, omit instant pudding mix. Use 3 eggs instead of 4, 1/3 cup of oil instead of 1/2 cup.
Heat oven to 375°. Butter an 8-cup casserole. Put peaches in prepared casserole dish. Sprinkle with walnuts. Combine lemon juice and honey and pour over peaches. Blend flour, oats, cinnamon and butter until crumbly. Spread over peaches. Bake 30 to 35 minutes or until peaches are tender and top is slightly brown. Serve warm with cream or ice cream.
Mix all ingredients together, adding well beaten eggs lastly. Bake at 425° in greased corn bread pan until done, about 30 minutes.
Melt butter; saute vegetables. Add flour and cook for 5 minutes, stirring constantly. Add crawfish, half and half and cheeses, being careful not to let mixture stick to bottom. (It will burn easily.) Add seasoning to taste. Simmer on low heat for 15 minutes. Serve on cooked pasta.
Sift the flour and salt into a bowl. Stir in the mixed oil, egg and water. Knead to a dough and continue kneading for about 10 minutes. Cover and leave in a warm place for 30 minutes. Peel and core the apples. Slice thinly and sprinkle with lemon juice. Roll out the dough on a floured cloth, then stretch it until very thin. Brush with the melted butter, then with the sour cream. Top with apple slices, raisins and sugar. Roll up the strudel, using the cloth to lift it. Cut into portions to fit one or 2 greased baking sheets. Brush with milk and bake in a hot oven at 450° for 40 to 45 minutes until golden brown. Brush with milk 3 to 4 times during baking. Sprinkle with confectioners sugar.
Have fryer boiled and cooled. Remove meat from bones and cut up into a 9 x 13-inch baking dish. (Spray dish with Pam.) Cut boiled eggs over meat. Sprinkle salt and pepper. Combine celery soup and broth. Bring to a boil to dissolve lumps by stirring. Pour over the eggs and meat. Mix milk and flour into a bowl until most of lumps are gone. Spoon over the top of mixture. Dot with butter. Cook in 350° oven about 45 minutes to an hour. Be sure the top of pie is slightly brown.
Combine sugar, syrup and vinegar in heavy kettle. Bring to a boil over medium heat. Using candy thermometer, cook to 300°. When candy reaches 300°, turn off heat immediately and quickly stir in baking soda. Pour into lightly greased 8 x 12-inch baking pan. Cool 4 hours. Break or cut into desired pieces. Dip pieces into melted chocolate and refrigerate until chocolate is set.
Will also need a shallow pan, approximately 17 1/2 x 11-inches.
Mix all ingredients, except pie crusts. Put one 9-inch pie crust in bottom of a 9-inch pie plate. Mix all other ingredients and pour into crust. Place the other 9-inch pie crust on top. Crimp edges to seal. Cut slits in pie crust . Bake at 350° for 40 minutes. Cool for 10 minutes.
Beat oil and honey together. Add eggs; mix well. Stir in bananas. Add sifted dry ingredients alternately with hot water. Mix until smooth. Bake in greased 9 x 5 x 3-inch loaf pan at 325° for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing. Freezes well.
Beat egg whites with cream of tartar. Gradually add 1 cup sugar and heat until stiff. Roll crackers fine and fold into egg whites and add nuts and vanilla. Bake in buttered pie pan at 350° for 35 to 40 minutes. Cool. Beat whipped cream. Add preserves. Place in cooled shell.
Whip condensed milk until fluffy. Add lemonade and whip until fluffy. Beat in Cool Whip until light and fluffy. Pour in graham cracker crust. Chill for 3 hours.
Mix together in saucepan the flour, salt and cream of tartar. Stir in the water, oil and food coloring. Cook over medium-high heat, stirring constantly, until ball forms. Remove from heat; knead as soon as possible when you are able to handle mixture. Put in airtight plastic container to keep moist.
Beat cream cheese in a mixing bowl until soft; beat in sugar. Gradually add milk and beat until smooth. Fold in coconut and Cool Whip. Spoon into crust. Freeze until firm (about 4 hours). Toast coconut to garnish. Let thaw to serve. Keep leftovers in freezer.
Mix all together and pour in skillet. Bake at 400° for 25 to 30 minutes.
Dice eggs. Add remaining ingredients and toss. Serve on crisp greens or use for stuffing mushrooms, small tomatoes or any other vegetable which lends itself to stuffing. May be used as sandwich spread. Serves 6.
Place all ingredients in mixing bowl and mix until smooth, then pour half in a greased tube pan. Put a layer of apple slices on the batter, then sprinkle sugar and cinnamon to suit your taste. Cover with the rest of the batter. Arrange remaining apple slices on top and sprinkle with cinnamon. Bake in preheated oven at 350° until done, about 1 1/4 to 1 1/2 hours.
Mix all. Bake at 400° for 20 to 25 minutes in 13 x 9-inch greased pan.
Cook rice according to directions on box. Combine and beat eggs, Milnot, water, sugar, salt and vanilla. Put rice in baking dish; add raisins and egg mixture. Sprinkle nutmeg on top. Bake at 350° in a pan of water for about 55 minutes.
Spray microwave-proof casserole dish with Pam. Spread frozen hash browns in casserole. Microwave on High 10 minutes (may vary with different microwaves). Combine eggs, milk, salt and pepper. Pour over potatoes. Cover with heavy-duty plastic wrap. Microwave on High 8 to 10 minutes, giving dish a quarter turn after 4 to 5 minutes. Cook until egg mixture in center of casserole has set. Top with crumbled sausage and shredded cheese. Microwave on High 2 minutes. Let stand 5 minutes and cut in wedges.
Combine first 5 ingredients. Combine mayonnaise, milk, lemon juice, sugar, salt and pepper. Blend well and pour over vegetables. Stir until vegetables are nicely coated. Serves 8.
Bake pie crust. In at least an 8-cup microwavable glass bowl, add sugar and cornstarch. Whisk together until blended. Add Sprite and whisk until well blended. Place in microwave and cook as follows: 4:44, stir with whisk; 3:33, stir with whisk; 2:22, stir with whisk; 1:11, stir with whisk. Add Jell-O and let cool. Put strawberries in baked pie crust. Pour mixture over strawberries.
Brown meat and onions. Add beans, chili peppers and chili. Cook for about 1 hour. Tortillas must be dipped in remainder of sauce, then fill and roll. Cover with grated cheese.
Pour clams with juice over potatoes and celery; add water just to cover vegetables. Boil until tender. Drain, except for very small amount (liquid depends on how thick you want chowder).
Layer chilies, Cheddar, chilies and Cheddar in 9 x 13-inch baking dish. Mix eggs, milk, salt, Worcestershire sauce and corn meal. Pour over cheese and chilies and bake for 30 minutes at 400°. Take out of oven and put 1/2 of Monterey Jack cheese, tomato sauce and other 1/2 of Jack cheese. Bake for 15 minutes more. Good with hamburgers, steaks and etc.
Melt oleo; add sugar and eggs. Beat. Add remaining ingredients. Bake in greased 8 x 8-inch pan at 325° for 30 to 35 minutes. These are a fudge brownie.
Combine 1/4 cup warm water, yeast and 1/2 teaspoon sugar in a cup; let it bubble to top.
Bring all ingredients to a boil, except onion and eggs. Slice onion thinly and separate into rings. Pour beet mixture into a deep bowl. Remove bay leaf and cloves. Add onion; stir. Add eggs, making sure they are submerged. Refrigerate at least 24 hours. (The longer the eggs stay in the pickle, the deeper color they will develop.)
Grease Bundt pan. Spread raisins and nuts in bottom of pan. Place frozen rolls in pan. Put pudding mix and brown sugar together and sprinkle on top. Cover with foil and let rise overnight. In the morning, uncover and bake at 350° for 30 minutes. Invert on plate.
Preheat oven to 350°. Mix all ingredients in Pam-coated 2-quart casserole dish and bake at 350° for 30 minutes. Remove and cover with cheese slices. Return to oven until cheese melts. Serves 6.
Blend dry ingredients. Pour mixture into water. Stir thoroughly. Put container in freezer to form "slushy."
Place all ingredients in bowl; mix by hand. Bake in a greased and floured angel cake pan at 300° for 1 1/2 hours. Cool in pan 1 hour. When cool, frost with cream cheese icing.
Using large bowl, beat eggs until mixed well. Add sugar and salt. Mix well. Melt margarine. Add to other mixture. Add buttermilk and coconut. Mix well. Stir in vanilla. Pour into shells. Bake 1 hour at 350° until brown.
Preheat oven to 375°. Quarter biscuits. Stir in 1 cup of sauce and 2 cups of cheese. Press garlic clove and add to mixture. Add desired optional ingredients and mix. Spread mixture into 9 x 13-inch pan or casserole dish. Pour remaining sauce and cheese over top. Bake 30 to 35 minutes or until sides are golden brown. Yield: 12 servings.
Stir and bring to boil. Boil for 3 minutes and place in hot jars and seal.
Wash and dice eggplant. Salt and layer for 1 hour. Rinse. (Takes away bitterness.) Fry onion; add peeled, chopped tomatoes, diced celery, pitted olives and capers. As soon as tomatoes are cooked, remove from heat. Rinse and dry eggplant. Fry in hot oil until golden brown. Put into tomato mixture. Add vinegar and sugar. Stir and cook five minutes. Serve hot or cold.
Mix together and place in large casserole. Bake at 250° for 8 hours. Stir occasionally.