HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter a 13 x 9-inch pan. In large saucepan, combine the first 3 ingredients. Heat to boiling, stirring frequently. Reduce heat; simmer for 5 to 8 minutes. Remove from heat. Add marshmallows and chocolate chips; blend well. Add vanilla and nuts. Pour into prepared pan.
Mix ingredients together except chow mein noodles. Refrigerate overnight. Mix noodles in before serving.
Grease a 9 x 13-inch pan and spread 1 package of rolls on bottom. Mix all other ingredients and spread on rolls. Spread another package of rolls on top. Put a little egg white on top. Bake 30 minutes at 350°.
Saute butter, onion, garlic and Cheez Whiz until melted. Add soup and rice. Add broccoli. Stir well. Put in casserole dish. Bake for 30 minutes at 350°.
Mix all except crabmeat with a whip, then fold in crab very gently. Place in ovenproof dish. Bake at 350° for 15 to 20 minutes. Serves 6.
Mix all ingredients together and cook slowly in a 250° oven for about 4 hours. Serves 12.
Heat oil and brown chicken completely. Reduce heat to low and add everything but cornstarch and water. Cover and simmer 30 minutes until fork tender. Remove chicken to warmed plate and thicken pan juice with cornstarch mixed smooth into water, stirring over medium-low heat for 4 minutes. Pour over chicken and serve.
Melt margarine. Separate 10 biscuits. Combine cinnamon and sugar. Dip both sides of biscuit in melted margarine, then in sugar mixture. Make a deep thumbprint in center of each biscuit. Fill with 1 teaspoon of preserves. Bake in an ungreased 15 x 10-inch jelly roll pan (or a 9 x 13-inch pan) at 375° for 15 to 20 minutes or until golden brown. Can be served warm or cold.
Brown onions and hamburger in oil. Add tomatoes, tomato paste and sauce. Simmer 1 1/2 hours. Cook noodles until tender and mix in (after draining). Then in a greased casserole, place 1 layer of Glunk, layer of cheese until you end with layer of cheese. Chill overnight. Bake 20 to 30 minutes in a 350° oven. Serves 5 people.
Mix together applesauce, honey and oil in a large bowl. Separate eggs and beat in yolks. Mix flours, baking powder, salt and spices in another bowl. Combine with applesauce mixture and nuts. Beat well for several minutes; then beat egg whites stiff and fold into batter. Spoon into a well-greased 9-inch square baking dish and bake in a preheated oven for 35 to 40 minutes, or until a toothpick inserted into center comes out clean. Serve warm or cold.
Soften cream cheese. Add Cheddar cheese and onions. Spread on apples. Sprinkle with chopped nuts if desired. Great for kids.
Mix first 4 items together; spread a small amount of mix on to each side of hamburger bun. Place one slice of cheese on bun. Place one slice of ham on bun. Wrap each sandwich in aluminum foil. Bake 15 minutes at 375°.
Scrub your choice of unpeeled vegetable well and cut into thin slices. Place the slices in a single layer on a rack in a shallow baking sheet and sprinkle lightly with salt. Bake in a preheated 300° oven until crisp and lightly browned. Baking times will vary. Start checking on the turnips and parsnips after 30 minutes; potatoes need from 40 to 50 minutes; beets 50 to 60 minutes. Make just enough chips to eat in one day, if stored, they will soften slightly due to humidity. Recrisp chips in preheated 300° oven for 2 to 3 minutes.
Heat to boiling in quart saucepan, stirring constantly. Serve over ice cream, pound cake, angel food cake, pies, puddings or baked custard.
Combine sugar, oleo and milk; bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly. Remove from heat. Stir in chocolate pieces until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into a greased 13 x 9-inch pan. Cool. Cut.
In a large bowl, combine all ingredients; mix well. Cover and refrigerate. Makes 6 servings.
Add oats to water. Cover and let stand. Mix shortening, white and brown sugars and eggs. In a separate bowl, mix soda, salt, flour and cinnamon. Add this to sugar and shortening mixture. Add in oats. Oats should be somewhat cool. Pour into a 13 x 9 x 2-inch greased pan. Bake at 350° for 25 to 30 minutes.
Bake German chocolate cake according to directions. Bake in a square pan and use half of the cake for this recipe. You can freeze half for another dessert. Cool cake and cut into cubes.
Have margarine, eggs and milk at room temperature. Cream margarine, Crisco and sugar together until creamy. Add eggs, one at a time. Beat well. Add flour and milk alternately, ending with flour. Add flavorings; beat well. Pour into a well-greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 10 minutes.
Combine all ingredients in 2 quart microproof casserole. Cover and place in oven. Cook on High for 5 minutes and then at 50 cook setting for 13 minutes. Let stand for 5 minutes. Stir before serving.
Wash peas and soak overnight. Drain. Fry salt pork, tomatoes and onion well. Add 2 1/2 pints water, beans, rice, salt and pepper to season to taste. Cook slowly in covered pot for approximately 1 hour or until all liquid has dried out.
Saute garlic in olive oil. Add onions, bell peppers and continue to saute until soft. Add squash and mushrooms and continue to saute until thoroughly mixed and heated. Dissolve tomato paste in water and add. Add all spices. Stir over medium heat until mixed thoroughly. Cover and reduce to simmer (lowest setting) for two to six hours (the longer the better); stir occasionally. Serve over spaghetti or any other pasta. This recipe makes at least 12 servings. You may freeze the remaining sauce in dinner size servings for future use.
Grease and line base and sides of 6-inch deep round cake pan lined with wax paper. Sift flour, salt and baking powder together. Cream the butter with sugar and lemon rind until light and fluffy. Gradually beat in lightly beaten eggs, a little at a time, beating well in between. Carefully fold in the dry ingredients. Pour in cake pan and smooth over top. Bake in a 350° oven for 1 1/4 to 1 1/2 hours. Cool in pan for 5 minutes, then turn out and allow to cool on a wire rack.
Combine oil and Mrs. Dash Mesquite Grilling Blend in a large mixing bowl. Add vegetables and toss. Preheat barbecue grill to medium heat. Place vegetables in a grill basket on barbecue grill (or hot skillet). Cook vegetables, turning 2-3 times until vegetables are tender and cooked through, about 15 minutes. Remove and place on a large platter, serve.
Mix all ingredients together and cook over medium heat, stirring constantly, until thick. Put in cooked pie shell.
Mix all together including juice from cans. This can be made with any combination of fresh and canned fruits (but must have juices from canned fruit). The more fruit the more Jell-O is needed.
Heat milk until skin forms on top. Pour over bread crumbs; add margarine and raisins. Let cool. Beat eggs slightly and mix with sugar, salt and spice. Mix in cooled crumb mixture. Pour in a buttered 1 1/2-quart casserole dish. Bake at 350° for 40 to 50 minutes. To test for doneness, insert a knife in the center. It should come out clean. The bread pudding can also be baked in a large loaf pan.
Cook celery and garlic in a little shortening in skillet for 2 or 3 minutes. Add to rest and cook 1 hour.
Mix together dry ingredients in a large roaster pan. Pour oil over crackers and stir well until oil has been absorbed. Place in warm oven (250°) for 15 to 20 minutes. Cool and store in airtight container.
Mix together eggs, sugar, pumpkin, soda, cinnamon and flour. Pour into a large greased cookie sheet or jelly roll pan. Bake at 350° for 15 minutes. Sprinkle tea towel with powdered sugar. Turn cake out and roll in towel. Let cool. Beat with mixer the butter, cream cheese, vanilla and powdered sugar. Spread on cake when cool. Re-roll and refrigerate.
Mix until mixture holds together. Roll out between 2 sheets of wax paper. Make 2 (9-inch) pie crusts. Place aluminum foil and beans, for weight, in each pan. Bake at 400° for 12 minutes.
Crumble Doritos in bag. Place in bottom of 9 x 13-inch pan. Reserve few for top. Put browned hamburger and onion on top of Doritos. Mix tomatoes, beans and soup together; put on top of hamburger. Add cheese to top of mixture; sprinkle few Doritos on top. Bake at 425° for 25 minutes.
Boil chicken until done. Bring broth to boil and add the cream of chicken soup and black pepper. Mix cold water, egg and oil with plain flour until a stiff dough. Roll out and cut in thin strips. Drop in boiling broth.
Melt chocolate chips in top of double boiler over simmering water or in microwave and spread in thin layer over bottom and up sides of pie shell. Set aside to harden completely.
Gently stir salt into cucumbers with ice cubes. Let stand 2 to 3 hours or until cucumbers are crisp and cold. Add more ice when melted. Drain and add onions. Mix remaining ingredients and bring quickly to a boil; Add cucumber mixture and bring to boiling; boil 5 to 7 minutes or to desired crispness. Yield: about 8 pints.
In a mixing bowl, combine milk and pudding; mix until smooth. Add sour cream and Cool Whip; mix until blended. Crush Oreo cookies, add to mixture and mix well. Pour into serving dish and chill. You may top with crushed cookies, if desired.
Peel and chop eggplant. Soak in salted water in refrigerator several hours or overnight. Soak bread crumbs in mixture of the two milks. Saute onion, celery and bell pepper in margarine until tender. Boil eggplant until nearly tender. Drain well. Mix bread crumbs, eggplant and sauteed vegetables. Add eggs, salt to taste, pepper, sage and pimento. Blend well. Place in greased casserole. Top with cheese. Bake in 350° oven until golden brown. Serve hot.
Mix all ingredients well. Place in baking dish. Cover with foil. Bake at 325° for 45 minutes. Remove foil and bake an additional 15 minutes. This allows it to brown.
Bring to boil water, cinnamon, cardamon and cloves. Boil for 10 to 15 minutes. You should be able to smell the spices. Add tea and boil 1 minute. Remove from heat and add sugar. Tea is quite sweet in Ethiopia as it is the "dessert" after a meal. Tea is also served with plain bread for breakfast or just enjoyed as a snack. At snack time, it is tasty with "dabo kolo."
Put pineapple and jello and 2 tablespoons sugar in pan and cook for 5 minutes. Let cool and add cottage cheese, then fold in Cool Whip.
Mix well eggs, sugar, oil or shortening, salt, baking powder and flour. Put 2/3 dough in 9 x 13-inch pan. Spread can of blueberry pie on. Add a little milk to spread easier. Mix 1/2 cup sugar and cinnamon and sprinkle on top. Bake at 350° for 35 minutes.
Cut each carrot crosswise in half. In 3-quart saucepan over medium heat in 1-inch of boiling water, heat carrots to boiling; cover and simmer 20 minutes or until tender; drain.
Cut broccoli into thick lengthwise slices. Heat oil in skillet; saute onions and broccoli. Add remaining ingredients. Cover; cook 5 minutes over low heat.
Mix all ingredients, except ice cream. Press 1/2 of mixture into bottom of 9 x 13 pan. Spread with ice cream. Sprinkle remaining mixture over the ice cream. Freeze for 4 to 6 hours. Serves 12.
Mix together the soup, water or wine and flour until smooth. Combine with remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours. Serve over noodles, if desired. Yields 8 servings.
Note: An additional 1/4 to 1/2 cup sugar may be added for sweeter taste.
Put bread cubes and raisins in 8-inch round bake dish. Beat eggs slightly. Stir in sugar, salt, vanilla and milk. Pour over raisins and bread cubes. Bake at 350° for 25 to 30 minutes. Mix cracker crumbs and brown sugar; sprinkle on top, then bake 10 to 15 minutes longer.
Drain pineapple. Combine Cool Whip, pineapple and cottage cheese; sprinkle Jell-O over mixture. Mix thoroughly and chill.
Cook 10 minutes; stir constantly. Put in jar hot water bath for 10 minutes.
Beat eggs until foamy. Add sugar, butter, cornmeal, milk, vanilla, juice and rind. Pour into 2 unbaked pie shells. Bake at 350° for 30 minutes until set and lightly browned.
Mix all ingredients together except corn flakes. Pour onto a 9x13 inch casserole and top with crushed corn flakes. Bake uncovered at 350 degrees for 1 hour.
Melt oleo in electric skillet. Add broccoli and onion. Cook 10 minutes. Add soup, milk and Cheez Whiz. Heat thoroughly. Add rice. Turn skillet on 2 and keep warm.
Cream butter and sugar; add egg, then applesauce. Sift flour, spices, cocoa and salt together and mix with raisins and nuts. Add alternately with hot water to which soda has been dissolved. Bake in loaf pan 40 minutes at 375°.
Dissolve gelatin in boiling water; let cool. Stir in cranberry sauce, pineapple, pineapple juice, celery and nuts. Put in a 9 x 13-inch glass dish or in a mold.
Dice bacon while still raw and not separated. Fry until crisp. Mix broccoli, onions, and raisins. Before serving add bacon and sunflower seeds.
Mix cheese, garlic powder and salad dressing mix. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake at 400° for 20 to 25 minutes or until chicken is cooked through. Makes 6 servings.
Cook onion and celery in butter and add 1 can cream of chicken soup with water. Bake at 325° for 1 hour uncovered.
Spread chicken breasts flat; fold ham and cheese to fit and fold breast over. Secure with toothpicks. Mix flour and paprika and coat chicken. In a large skillet in hot butter (margarine) over medium heat, cook chicken until brown on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer for 30 minutes or until tender. Remove chicken to platter after removing toothpicks. In a cup, blend cornstarch and cream until smooth; gradually stir into skillet. Stir until thickened. Serve over chicken.
Preheat oven to 350°. Makes sheet cake (9 x 13-inches) or 2 loaves. Cream sugar and shortening. Add egg yolk (well beaten) and add milk. Sift together flour, nutmeg, baking soda and stir into sugar mixture. Beat egg whites until stiff. Then fold egg whites into batter. Add cranberries and nuts. Bake 45 minutes (sheet cake) or 55 minutes (loaves) or until brown and firm.
Mix sugar and eggs in a large bowl. Melt shortening or butter on low heat, add cocoa and blend well. Pour chocolate and vanilla mixture into a bowl with sugar and eggs; mix well. Gradually add flour until well blended. Add nuts, if desired. Bake at 350° for 25 minutes.
Brown hamburger, bacon and onion. Add catsup, brown sugar and vinegar and stir. Add beans; bake, uncovered, at 350° for 1 hour. Makes 4 quarts.
Slice eggs and arrange in square or oblong baking dish. Place asparagus in groups of 4 servings over eggs. Add 1/2 of the cheese. Pour soup over all. Add remainder of cheese and cover with bread crumbs and butter. Bake at 350° for 30 minutes.
Melt together over low heat: 6 tablespoons butter, 30 large marshmallows or 3 cups miniature and green food coloring. Add corn flakes. Drop into mounds and place 3 red candies for holly.
Brown ground meat, salt and pepper. Add garlic salt; drain meat. Add mushroom soup, Ro-Tel tomatoes with green chilies, onion or onion salt. Mix together. Layer with corn tortillas, meat mixture and grated cheese. Cover and bake at 350° for 1 hour.
Saute with butter the peppers, onions and mushrooms. Add bread and salt and pepper. Mix together with a splash of milk. Mix chopped meat with milk, eggs and bread crumbs. Pat half of meat in baking dish, stuffing in middle and rest of meat on top. Bake 1 hour at 350°.
Put precooked (canned) ham in Reynolds oven bag. Cover and cook on high 1/2 hour. Turn to low for 6 to 8 hours. This method can also be used for small turkey breast.
Mix defrosted frozen juice (no water added) with Eagle Brand and whip cream (large). Mix with spoon until blended well. Pour into the 2 pie shells. Refrigerate. Serve with a spoonful of whip cream on top of each slice or spread whip cream on top of whole pie after it has been in refrigerator for at least 1 hour. (Drained fruit and chopped nuts are optional to pie filling.)
In saucepan, melt butter. Whisk in flour until smooth. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the broccoli and onion; cook and stir until crisp-tender. Add the ham, cream and thyme. Heat through. Stir in the cheese until melted. Yield: 2 servings.
Mix sugar flour and salt. Add lemon juice, melted butter and beaten egg yolks. Add milk and stiffly beaten egg whites.
Combine apple slices with sugar, quarter-cup flour, cinnamon and lemon juice. Spoon into pie plate. Place pastry on top of apple filling. Seal edges and flute. Cut several large slits on top to allow steam to escape.
Boil chicken in enough water to cover; remove and debone. Saute onions and pepper in butter. Stir in cheese, peas, and tomatoes. In a large casserole, combine chicken and tomato mixture. Bake at 350° for 1 hour.
Melt butter in bottom of shallow baking dish. Add alternately squash, salt, pepper, onions, bread crumbs and cheese. Repeat layers until all ingredients are used. Pour over the top, the evaporated milk and bake at 350° for about 40 minutes or until nicely browned. Makes 4 to 6 servings.
Cook eggs, sugars, flour, pineapple, and water into a custard, stir constantly. Remove from heat and add oleo, vanilla, and pecans. Place layer of graham crackers in baking dish. Pour 1/2 custard over graham crackers. Repeat layers. Add one final layer of graham crackers on top. Chill.
Brown chops that have been dipped in flour. Melt 1 beef cube in boiling water and grease from chops. Combine potatoes, onions and broth in big baking dish. Place browned chops on top of all. Cover and bake at 350° for 2 hours or until potatoes are soft and chop finished.
Stew cabbage, onion flakes and picante with enough water to make desirable amount of liquor. Add sausage and rice. Cook together 15 minutes to blend flavors. Serve with garlic toast or cornbread.
Mix all ingredients together. Pour into greased 9 x 9 or 8 x 8-inch pan. Refrigerate at least 12 hours. Bake at 350° for 35 minutes. Double for 9 x 13-inch pan.
Put peanuts in bottom of crock-pot, then the chocolate bark, then German chocolate, white chocolate, then chips. Cook for 2 hours. Stir until well mixed and smooth. Drop onto wax paper. Let cool.
Heat shortening in skillet on medium heat. Saute onions in shortening. Add flour and cook for 1 minute. Add all remaining ingredients and simmer for 20 minutes. Makes approximately 2 cups.
Mix pumpkin, sugar, cornstarch or flour, spices, butter, salt, egg yolk; then add milk. Add beaten egg white last. Pour into unbaked pie shell.
Slice eggplants 1/2-inch thick and dip in flour, then in beaten egg and again in flour. Brown slightly in 2 tablespoons oil. Drain and layer in 13 x 10-inch baking pan. Mix soup and milk. Pour over top. Top with chopped onions and cheeses. Bake at 350° for 30 minutes. Serve warm.
Cream butter. Add cream cheese; beat. Add oil; beat. Add sugar, one cup at a time. Beat. Add 2 eggs; beat. Add 1 cup flour; beat. Add 2 more eggs; beat. Add 1 more cup cake flour; beat. Add 2 more eggs; beat. Add 1 more cup of flour; beat, then add 1/2 cup flour and vanilla. Beat. Add other flavoring. Bake at 325° for 1 1/2 hours. Do not preheat oven.
Cream butter, gradually add sugar, beating well medium speed with mixer. Add eggs one at a time beating after each addition.
Combine all ingredients and heat (do not boil) top with whipped cream or marshmallow fluff.
Prepare the cornbread mix according to the instructions on the back of the package. Bake and allow to cool. Crumble cornbread into a large bowl. Fry bacon crispy; drain and crumble into the bowl of cornbread. Add the cheese, ham, green onions, salt and pepper, then stir. Add entire jar of mayonnaise and mix well. Cover and chill for one hour and serve. Yield: 12 to 15.
Preheat oven to 350°. Cut up chicken. Wash and skin. Salt to taste. Flour each piece and place in a baking dish. Place a small amount of oleo on each piece of chicken. Do not spread. Saturate each piece with Worcestershire sauce and add water. Bake for 30 minutes, then turn chicken and saturate with Worcestershire and bake until done.
Mix and drop by teaspoon on greased sheet. Bake at 350° for 15 minutes.
Melt butter in large nonstick skillet over medium heat. Add shallots and saut until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat. Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately. Makes 4 servings.
Combine sugar and syrup in 3-quart pan. Cook over moderate heat, stirring, until mixture boils. Stir in peanut butter; mix well. Add Rice Krispies. Press in pan. Melt chocolate chips and butterscotch chips over hot water; pour over Rice Krispie mixture. Cut into bars.
In a skillet, crumble and brown the sausage; drain. Grease a 9 x 13-inch Pyrex dish and line the bottom with cubed bread. Top with sausage and cheese. In a bowl, combine eggs, milk and seasonings. Beat well and pour over layers in the dish. Cover and refrigerate overnight. Bake in a 350° oven for 30 minutes. Cut into squares and serve. Serves 6 to 8.
Slice frozen banana into blender. Add remaining ingredients to blender. Whip until pureed.
Combine first 7 ingredients. Shape into 6 (3/4-inch thick) patties. Dip each pattie in egg and coat lightly with bread crumbs. Fry patties in hot oil in a large skillet over medium heat, 12 minutes or until lightly browned, turning once. Drain on paper towels.
Beat cream cheese in large mixing bowl with electric mixer on medium speed to soften. Reserve 1/4 cup shredded cheese for garnish. Mix remaining shredded cheese, chilies, 1/2 cup sour cream and ground pepper into cream cheese. Spoon into 10-inch pie plate or quiche dish. Bake at 350° for 20 minutes or until lightly browned around the edge. Spread remaining 3/4 cup sour cream over baked cheese spread. Sprinkle with reserved 1/4 cup shredded cheese. Garnish with bell pepper cut-outs. Serve with tortilla chips.
Beat egg whites and salt until frothy. Add sugar, 2 tablespoons at a time, continuing to beat. Add vanilla, nuts, cornflakes and chocolate chips. Drop by teaspoon on greased cookie sheet. Bake at 300° for 20 minutes. Makes about 3 dozen cookies.
Brown hamburger and onions in oil. Add chili powder, salt, catsup and water; simmer slowly for 1 hour. Add 2 cans of beans; simmer for 15 minutes.
Soak crackers in milk. Add meat, onion, egg, salt, green pepper and tomato sauce. Mix well and bake in moderate oven at 350° for 45 minutes.
Cream the sugar and butter. Add eggs one at a time. Add flour slowly, beating constantly. Add vanilla and almond extract. Put into greased and floured tube pan or 2 bread pans. Bake at 325° for 1 hour and 20 minutes. Delicious sliced, buttered and toasted for breakfast or topped with vanilla ice cream, strawberries and chocolate sauce for a super dessert.
Preheat oven to 350°. Grease an 8-inch square baking dish. Place carrots in medium-size saucepan and cover with salted water. Bring to boil. Reduce heat and simmer, uncovered, for 20 minutes or until carrots are tender. Drain. Place margarine, eggs, sugar, flour, baking powder and vanilla in blender. Add carrots a little at a time and puree the mixture. Pour into prepared baking dish. Bake at 350° for 45 minutes or until firm. Let stand for 5 minutes before serving. Serves 6.
Cream together well the sugar and Crisco. Add to mixture the eggs, salt, soda, vanilla and flour; mix well. Add chocolate chips and nuts; mix well. Drop onto ungreased cookie sheet by 1/2 teaspoon full size. Bake at 375° about 8 to 10 minutes.