HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a baking dish. Mix all other ingredients together. Pour into dish and bake 35 minutes at 350°.
Crush cookies in a blender or food processor to a fine cookie dust. Set aside (this is the dirt).
Put all ingredients in a blender. Cover to top with crushed ice. Blend thoroughly. Serve in a tall glass. Serves 4.
Combine Krispies, sugar, peanut butter and margarine. Mix well. Make into 1-inch balls. Melt chips, Hershey bar and wax in double boiler. Dip balls. Place on wax paper. Refrigerate.
Combine all ingredients and bake in a greased loaf pan for 45 minutes at 350°. Cover during first 30 minutes, then uncover to brown.
Break angel food cake into bite size pieces in 9 x 13 x 2 inch pan. Soak package of plain gelatin in 1/4 c. cold water. Add 1/2 c. boiling water. Cool. Add juice of 1 lemon, 1 c. orange juice, and 1 c. sugar. Let set until mixture congeals. Whip 1/2 pint of whipping cream and fold into jello mixture. Pour over angel food cake. Pat down. Chill in refrigerator about 3 hours or over night. Top with strawberries.
Fry onion and hamburger; drain. Add corn, garbanzo beans, red kidney beans, black beans, sliced black olives and diced tomatoes; do not drain juices. Put in crock-pot. Add taco seasoning, cumin and pepper. Simmer on low until hot. Serve topped with grated Cheddar cheese, crushed corn chips and a dab of sour cream (optional).
Preheat oven to 325°. Layer casserole with ingredients; spread out mushroom soup on top. Bake uncovered for 40 minutes. Add onion rings and continue to bake for another 10 to 15 minutes.
Heat oven to 400°. Grease a square pan (8 x 8 x 2-inch). Stir together the coconut, nuts, 1/4 cup sugar and 1 tablespoon melted butter; set aside. Mix the baking mix, 1/4 cup sugar, remaining melted butter, egg and milk. Beat vigorously for 30 seconds; pour into pan. Spoon chocolate over batter. With knife, cut through batter several times for marbled effect. Sprinkle coconut mixture evenly over top. Bake for 20 to 25 minutes. Serve warm. Makes 9 servings.
In a large saucepan, melt butter over medium heat. Add onions, green pepper, mushrooms and garlic; saute lightly. Stir in broth, uncooked rice, okra, chicken, salt, basil, thyme and black pepper. Bring to a boil. Reduce heat and simmer 15 minutes, or until rice is tender. In a small bowl, combine cornstarch and 1/4 cup water. Stir into soup. Cook, stirring constantly, for 5 minutes, or until slightly thickened. Remove from heat. If desired, serve over cooked rice.
Soften peanut butter in deep pan. Add tomatoes and hot sauce to taste. In another pan, brown chicken pieces. Drain and set aside. Using same oil, brown vegetables. Drain. Add chicken and vegetables to sauce. Simmer for 1 hour or until chicken is tender. Serve over rice.
In a small mixing bowl, combine all ingredients. Stir to blend. Refrigerate until needed for serving. Makes about 2 cups.
First heat about 1/4 cup of the oil with chocolate squares until melted. Cool mixture. Beat eggs until fluffy. Add sugar and mix well. Add vanilla and cooled oil and chocolate mixture. Beat until well blended. Add dry ingredients alternately with remaining oil. Mix well. Fold in chopped nuts. Bake 25 to 30 minutes in a 350° oven in a greased and floured 9 x 13-inch pan.
Shred or dice bread. Chop onion and celery and saute in butter until soft. Pour over bread. Add 1/2 cup soup (not diluted) and seasonings. Mix well; form into balls. Put into casserole dish.
In blender, put sugar, eggs, vanilla, nutmeg and enough milk to fill blender to 1 1/2-inch from top. Mix for 30 seconds or until blended. Pour into 2 deep pie shells. Bake at 325° for 35 to 40 minutes. Turn off oven and leave pies in oven to cool down. Perfect every time.
Preheat oven to 350°. Season with salt and pepper. In a large frying pan, melt butter over medium heat. Add chicken and cook, turning until browned, about 10 minutes.
Melt marshmallows in milk. Add cream cheese and Jell-O mix. Add remaining ingredients; blend and chill in 9 x 9-inch square pan.
Place oil in skillet and saute onion and bell pepper until tender and lightly brown. Place in bowl and mix together with remaining ingredients. Shape into 4 steak patties and cook on grill until done or place steaks in Pam sprayed pan. Cover with foil. Bake at 375° until done. May need to turn steaks over once. When steaks are almost done, uncover so steaks will brown. Makes 4 servings.
Pound chicken between sheets of wax paper or Saran Wrap, until about 1/4-inch thick. Coat with flour, shaking off excess. In large skillet, heat oil over medium heat. Saute chicken 4 minutes on each side until lightly browned and cooked through. Remove from skillet; keep warm. Melt butter in skillet. Add shallot and saute 5 minutes or until tender. Stir in gravy, olives, capers, vinegar and Tabasco. Simmer over low heat, stirring occasionally, 5 minutes. Combine cornstarch with water; add to the skillet. Cook, stirring, until the sauce boils and thickens. Simmer 1 minute. Serve over chicken. Serves 4.
Mix sugar and milk and bring to boiling point. Add dates and cherries and boil slowly until mixture forms soft balls in water; add butter. Sit in cold water. When cool, beat until it thickens; add nuts and place in damp cloth and roll. Let it sit overnight. Slice.
Mix well; form into small balls. Place on greased cookie sheet; press down with a fork. Bake at 350° for 8 to 10 minutes.
Cut Steak into individual pieces. Salt and Pepper the meat. Place Carrots on the bottom of large Crock Pot. Add meat. Add all remaining ingredients in a large bowl. Mix well and pour into crock pot and cover. Cook on high for 8 - 10 hours.
Slice strawberries and mix with glaze; set aside. Mix Dream Whip and cream cheese with milk with mixer until smooth. Add cake, crumbled and mix well. Put 1/2 glaze mixture in large baking dish. Add all of angel food cake mixture. Top with remaining glaze. Refrigerate 2 to 3 hours before serving.
Melt butter in saucepan. Add herb stuffing. Blend and set aside. Steam squash, onion and sugar together for 5 minutes only. Drain. Add soup and sour cream. Blend together. Line the bottom of a 9 x 13-inch casserole dish with 2/3 of the stuffing mixture. Pour squash mixture on top. Sprinkle remaining 1/3 of stuffing mixture on top. Bake at 350° for 30 minutes or until bubbly.
Crush the cookies and mix with the melted butter. Reserve 1 cup cookies for topping. Press into a 9 x 13-inch pan. Put the ice cream layer on next and freeze until firm.
Cream butter and stir in sugar and molasses. Stir in coffee. Add remaining ingredients and stir until a soft dough is formed. Turn dough out on floured board and knead until smooth. Wrap dough and chill for 2 hours. Shape dough as desired and bake on ungreased cookie sheet at 375° for 7 to 10 minutes. Cool and decorate. Makes 4 or 5 dozen, depending on shape and size.
In cooking oil, brown meat on both sides. Place slices of onion on top of meat. Add canned tomato, seasoned salt and garlic salt. Simmer for a little over an hour. Cook rice in last half hour. Serve swiss steak over rice. Serves 4.
Saute shrimp and pepper flakes in 2 tablespoons olive oil for 1 to 2 minutes (until slightly pink). Arrange shrimp in 10 x 6 x 2-inch dish; sprinkle with Feta cheese. Add remaining oil to skillet; saute garlic over low heat. Add tomato wedges; cook 1 minute and stir in wine and remaining ingredients. Simmer 10 minutes. Spoon over shrimp. Bake, uncovered, at 400° for 10 minutes. Spoon over cooked pasta. Serves 3 to 4.
Preheat oven to 350°. Combine all ingredients except eggs and beat with electric mixer until smooth. Beat eggs and add to mixture. Pour into pie crust and bake 40 minutes until center is almost set. Cool on rack. Refrigerate at least 3 hours.
Beat together butter and sugar until well blended. Add eggs, orange peel, orange extract and milk; beat well. In separate bowl, combine flour and baking powder; add to batter and stir until moistened. Stir in pecans. Pour batter into greased and floured 9 x 5 x 3-inch pan. Bake at 350° for 45 to 60 minutes. Cool 5 minutes before removing from pan. Best second day; freezes well.
Preheat oven to 350°. Place chopped apples in medium bowl. Drain cherries, saving juice. Add cherries to apples; set aside. In small saucepan, combine cherry juice, concentrate and 1/4 cup fructose. Stir over medium heat until thickened. Remove from heat. Add almond flavoring. Pour over fruit. Pour entire fruit mixture into a round 2-quart casserole dish which has been sprayed with nonstick vegetable spray. Combine flour, oats, cinnamon, margarine, 1/4 cup apple juice concentrate and 2 tablespoons fructose, mixing to a crumb-like consistency. Crumble over fruit mixture. Bake at 350° for 25 minutes or until browned. Yields 16 servings. Each serving contains 141 calories (27% from fat).
Cream butter; add sugar and add eggs. Mix flour, baking powder and cocoa. Alternate flour mixture and milk. Add vanilla. Start with flour and end with flour. Leave cocoa out for yellow cake. Bake at 300° for 30 minutes or until done. Makes 4 large layers.
Combine Cool Whip and pie filling. Stir in crushed pineapple and set aside.
Brown chicken in hot oil and place in a Dutch oven. In skillet, combine remaining ingredients and stir until smooth, adding enough water to make enough sauce to completely cover chicken. Pour sauce over chicken and bake at 350° for 1 hour.
Let first 3 ingredients rise for about 1 hour. After mixing, add the remaining ingredients. Add enough flour to stiffen dough and keep from sticking to hands, approximately 5 to 6 cups. Let rise until dough doubles in size, for about 1 hour. Roll and cut 1/2-inch thick. Fry in hot fat. Yields about 2 dozen.
Mix cake mix, melted margarine and 1 egg. Put on bottom of 13 x 9-inch pan. Mix cream cheese, 2 eggs and 10x sugar. Spread on top of first mixture. Bake at 325° for 25 to 30 minutes. Cool in pan. Cut into squares.
Mix together first 4 ingredients and press into 13 x 9-inch pan. Cream together confectioners sugar, cream cheese and 2 eggs and pour over mixture in pan. Bake at 350° for 40 to 45 minutes.
Prepare chocolate cake mix according to package directions for cupcakes. In a separate bowl, cream together the cream cheese and sugar. Into this mixture, beat in the egg, then stir in chocolate chips. Line cupcake tins with cupcake liners and fill 2/3 full with chocolate cake batter. Add 1 teaspoon of cream cheese mixture to the center; top with more cake mix. Bake according to directions for cupcakes. Cool and frost with chocolate or cream cheese frosting. Makes 1 dozen.
Cream butter and sugar; add eggs, one at a time, beating well after each addition. Add seasonings. Use part of flour to coat nuts and dates. Add rest of flour to mix, continue beating well. Add fruit and nuts. Mix well. Bake in wax paper lined pan (7 1/2 x 11 1/2-inches) for 30 minutes at 350°.
Preheat oven to 450°. Sift the flour, salt and baking powder together. Cut in oleo until well mixed with first ingredients, then add milk. Knead several times. Roll out on lightly floured board until about 1/2 inch thick. Cut with biscuit cutter or inverted glass or drop by spoonfuls. Place on heavy-duty aluminum foil or cookie sheet which has been well-greased. Bake until browned, approximately 13 to 14 minutes. Yields 16 biscuits.
Soften gelatin in 1/4 cup water over hot water. Mix all ingredients. Pour into 10 x 6 x 1 1/2-inch baking pan. Chill until firm.
Boil the syrup, water and sugar together until it spins a thread or the mixture registers 240° on thermometer. Pour slowly a drop at a time, first over the egg white which has been beaten stiff, but not dry. Beat rapidly until all syrup is added. Stir in vanilla and add nuts. Beat until mixture stands alone. Drop by teaspoon on wax paper and let dry. I always put a half pecan on top.
Reserve 1 1/2 cups chopped nuts. Combine all other ingredients and mix well. Form into a ball and roll in reserved nuts. Refrigerate several hours.
Cut in 1/2-inch cubes. Microwave in 3-quart casserole for 6 to 7 minutes, or until dry, stirring after 3 minutes. Crush in blender.
Mix all ingredients together well. Drop by teaspoon onto a cookie sheet. Bake at 350° until done.
Cream all but teaspoon of the margarine with 2 tablespoons tarragon and salt and pepper. Place chicken in baking dish and spread the herb mix over it. Add the onion. Bake at 375° until done, about 45 minutes. Remove the chicken. Place on a serving dish and keep warm.
In saucepan, heat water, butter and salt to full rolling boil. Reduce heat; quickly stir in flour, mixing vigorously with wooden spoon until mixture leaves the sides of the pan in a ball. Remove from heat. Add eggs in 6 additions, beating after each addition until mixture is very smooth. (An electric mixer at a low speed makes this procedure easier.) Level off 1 1/4 teaspoon dough onto greased cookie sheet. Using this amount as a guide for size, drop remaining dough onto cookie sheet. Bake in preheated oven (400°) for about 20 minutes (will be light brown on bottom). Fill with favorite spread. Makes 6 dozen.
Cut pork into julienne strips. Marinate pork in cornstarch, soy sauce and sherry. Cut eggplant into 1/2-inch cubes. Sprinkle with salt and set aside for 20 minutes, then drain and pat dry. Stir-fry pork and set aside. Stir-fry garlic in oil until fragrant. Add eggplant and stir-fry until tender (not soggy). Add sesame oil, chili garlic sauce, mein see, hoisin, sugar and pork. Stir-fry until hot through. Garnish with cilantro.
In large bowl sift together sugar, flour, salt, soda, cinnamon and nutmeg. Add oats and raisins. In smaller bowl beat together (with mixer) eggs, oil, milk and vanilla. Add liquid ingredients to dry ingredients and blend well with spoon. Drop by teaspoons on greased cookie sheet. Bake at 350° for 15 minutes or until bottoms of cookies are light golden brown.
Crush 1 cup of berries and cook with water for 2 minutes. Sieve. Blend sugar and cornstarch; stir in berry juice. Cook and stir over medium heat until glaze is thick and clear.
Drain juice from jar of dill pickles and drain pickles on paper towels. Slice pickles (quartered) longwise. Place layer of pickles, then layer of sugar alternating pimentos, garlic and hot pepper (if desired). Keep alternating until you use up all pickles, sugar, garlic and pimentos. Turn jar end to end occasionally (with lid on) until all sugar is dissolved. Must use all sugar. Shake jar occasionally to help dissolve. Refrigerate to keep indefinitely.
Mix sugar, shortening, eggs, milk and vanilla. Add 4 cups flour, baking powder, soda and salt; mix well. Add remainder of flour by cupfuls until dough does not stick to finger.
Brown meat in oil in large Dutch oven on all sides. Add chopped onion and saute. Combine in mixing bowl the pineapple, brown sugar, ginger, vinegar, soy sauce and Worcestershire sauce and stir thoroughly. Pour over meat along with beef bouillon broth and bring to boil. Cover and lower heat. Simmer for 2 to 3 hours. Potatoes and carrots may be added and cooked for last hour. Remove meat and vegetables and thicken gravy with cornstarch.
Grease a casserole dish. Put apples in to almost the top. Sprinkle mixture of remaining ingredients on top of apples. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Prepare brownie mix as directed on package except bake 20 minutes. Beat vanilla, egg, milk and cream cheese in a large bowl until smooth. Pour over baked brownie layer. Bake until topping is set, 25 minutes. Cool 2 hours. Spread with pie filling. Cut into 1 1/2-inch or 2-inch squares. Store in refrigerator. Makes 48 small or 24 large brownies.
Cut steak into 1-inch strips. Mix salt, pepper, garlic, paprika and Worcestershire with flour. Coat steak. Put oil into a large pot. Brown steak on both sides. Add milk, bell pepper and onion. Let cook on low about 1 hour, stirring often. Cook rice according to package.
Brown first 3 ingredients together. Put 3 tortillas in bottom of baking dish. Put hamburger mixture over this and cover with sliced cheese. Rotate until tortillas are gone. Pour cream of chicken soup with one can of water, heated, over this. Bake at 350° for about 35 minutes.
Heat oven to 400°. Mix flour, baking powder, soda and cinnamon in a large bowl. Mix bran flakes, milk and sugar in another bowl. Let stand 5 minutes. Stir in egg and applesauce. Add to flour mixture; stir just until moistened (batter will be lumpy). Spoon batter into muffin cups 2/3 full and bake for 18 minutes. Serve warm. Makes 12.
Mix all ingredients and top with Chinese noodles. Bake at 350° for 30 minutes.
Combine eggs, milk and mushroom soup. Stir well, then blend in remaining ingredients and stir well. Place in a buttered casserole. Bake, uncovered, 50 minutes in a 350° oven. When ready to serve, have Cheddar cheese soup hot and put a dab or more on top of Salmon Puff.
Place alternate layers of beans and onions in a 1-quart casserole dish. Mix soup, pepper, salt, mushrooms and mushroom liquid with almonds. Pour over bean and onion mixture. Sprinkle cheese over top. Bake at 375° for about 30 minutes.
Put eggs in blender and blend 2 seconds. Add flour and salt and blend 10 seconds. Stir in pecans. Grease large muffin tins and fill 1/2 full. Bake in 475° oven for 15 minutes. Reduce heat to 350°. Bake 25 to 30 minutes until brown and firm. A few minutes before removing from oven, prick each popover with fork to let steam escape.
Melt chocolate and Wesson oil over hot water. Beat in remaining ingredients and mix. Pour into greased 9 x 14 x 2-inch pan. Bake 30 to 35 minutes in 350° oven. Cool and cut into squares. They may be iced with a chocolate icing.
Mix potatoes, sugar, eggs, margarine, vanilla and milk. Place in a greased casserole dish.
Cook together the first 7 ingredients. Add rice. Boil the zucchini. Mix the egg and cottage cheese. Put mix on top of squash, then put egg/cheese over that and layer. Put grated cheese on very top. Cook at 350° for 45 minutes to 1 hour. Note: Mix is the first 9 ingredients.
In a large bowl, combine the first nine ingredients; mix well. Pour filling into pie shell. Bake at 350° for 30 to 35 minutes or until set. Cool on a wire rack. Yield: 8 servings.
Combine beans (drained), chicken broth, 1/2 of the onions and garlic in large pot and bring to a boil. Simmer until beans are very soft. Add more broth if necessary. Saute remaining onions in oil until tender. Add chilies and seasonings; mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour. Serve with cheese and cornbread or chips.
Soften the gelatin in the cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature. Whisk in the mayonnaise, lemon juice, grated onion, Tabasco, paprika, salt and dill. Stir to blend completely and refrigerate for about 20 minutes or until the mixture begins to thicken slightly.
Spoon alternate layers of ice cream and sherbet into crust. Freeze at least 3 hours or overnight. To serve, spread whipped topping decoratively on pie. Top with orange segments and coconut. Decorate with sprig of mint, if desired. Yields 8 servings.
Combine meat, salt, pepper and 3/4 cup flour. Roll out to 1/2-inch thickness. Cut into 4 x 4-inch pieces. Cook in hot fat until browned. Remove, add remaining flour and brown. Add milk and salt; cook until thick.
Preheat oven to 350°. Melt butter in skillet; saute onions. Add next 4 ingredients; remove from heat. Beat eggs; add cream and stir into tomato mixture. Cover bottom of a 2-quart casserole with half the sauce and half the cubed cheese. Repeat layers until all tortillas, sauce and cubed cheese are gone. Top with sour cream, paprika and chopped cilantro; sprinkle with grated cheese. Bake 25 minutes or until hot and bubbly. Serves 4 to 6.
In large salad bowl, combine all ingredients, except dressing. Add dressing and toss lightly. Serve at once.
Rub on turkey the night before. Wrap the turkey in foil. Use one per turkey. Fry turkey in oil that has covered the turkey. Fry turkey 5 1/2 minutes per pound. Makes about 1 quart.
Brown the hamburger and onion; combine all. Put together with the rice and bake until puffed up and rice is done, about 1 to 1 1/2 hours. Bake covered. Open the last 15 minutes to brown some. Bake at 350°. Add liquid if needed.
Brown hamburger and onion. In an 8 x 8 x 2-inch baking dish, layer the pan in the order given. Top with black olives, if desired. Bake at 350° for 30 to 40 minutes.
Drain beets, reserving 1/4 cup juice. Combine vinegar, sugar and beet juice. Bring to a boil and boil for 5 minutes. Pour liquid over beets and store in the refrigerator.
Brown chops well in a frypan over medium heat. Arrange in bottom of baking dish or casserole. Cover with peeled sliced potatoes, then the onion rings. Sprinkle with salt and pepper. Pour the broth over all. Cover and bake 1 hour at 350°. Uncover. Place apple quarters on top of contents of baking dish. Dust the apples with cinnamon. Cover and bake 1/2 hour more.
In a bowl, combine rice, crab, salad dressing, green pepper, onion and celery. Pack into an oiled 6-cup mold. Chill at least 6 hours or overnight. Unmold onto a bed of lettuce. Garnish with parsley and lemon.
Combine graham cracker crumbs, butter and sugar. Press into an ungreased 10 x 6 x 2-inch pan. Mix condensed milk, sour cream and lemon juice. Spread evenly over the crumb crust. Spoon pie filling evenly on top and bake at 350° for 30 minutes or until set. Sprinkle with cinnamon and pecans.
Preheat oven to 375°. In a large baking pan, line with aluminum foil (leave foil overlapping to cover fish). Put stuffing between fillets. Dot with butter. Sprinkle with paprika. Place lemon and lime wedges on top. Bake approximately 1 hour, checking flakiness. Roll back foil and garnish with parsley. Serve directly from pan. Serves 8 to 10 people.
Cream the butter and sugar, add the milk, flour, salt and chocolate. Then add vanilla and nuts. Blend thoroughly, spread 1/4-inch thick in a shallow greased pan and bake 15 minutes in a 350° oven. Cut while warm.
Cream sugar and shortening. Add beaten eggs, bananas, flour and soda. Beat well. Add nuts. Bake in loaf pan at 275° for 1 1/2 hours or until done in center.
Layer dried beef. Wrap chicken with bacon and place on top of beef. Mix soup and sour cream together. Pour over chicken. Bake 1 hour at 350°.
Stir ingredients together and place over roast that has been placed in a big iron skillet or pan and sprinkled with meat tenderizer. Cover with lid or aluminum foil tightly. Bake in a 350° oven for approximately 3 hours. Potatoes, carrots, whole cloves and celery can be cooked in the same pan with beef.
Combine sugar, margarine and milk; bring to rolling boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 238°, stirring constantly. Remove from heat. Stir in chocolate pieces until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into greased 13 x 9-inch pan. Cool; cut into squares. Makes 3 pounds.
Bake potatoes cool and cut into 1/2 inch cubes, leaving skin on. Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook for 1 minute stirring constantly. Gradually add milk. Cover over medium heat stirring constantly until mixture is thick and bubbly. Add potato cubes, salt, pepper, green onions, bacon, cheese and chicken base. Cook until thoroughly heated. Stir in sour cream. Garnish with additional bacon and cheese. Can add ham chunks if desired.
Brown hamburger, celery and onion. Add soups, noodles and soy sauce. Mix well and bake in a covered 3-quart casserole dish. Bake at 350° for 1 1/2 hours. Stir halfway between baking time.
Mix soup with one soup can of water. Combine rice, ground beef, onion, salt, pepper, and Tbsp of soup, mix well. Form into balls. Cook first, then place in casserole dish, cover with remaining soup. Bake covered at 350 degrees.
Make brownie mix according to package directions. Pour into greased and floured 15 x 10 x 1-inch jelly roll pan.