HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300°. Mix butter and Crisco until it becomes creamy. While beating gradually, add sugar. Alternate a small amount of flour, then an egg until all in bowl, beating continually. Add vanilla and stir. Bake in greased Bundt pan 1 hour.
Brown onion and green pepper. Add hamburger meat and brown. Drain off most of grease. Add pork and beans, corn and spaghetti sauce. Simmer 10 minutes. Serve with cornbread and salad.
In medium bowl mix 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, butter and vanilla until smooth. Pour into 8 x 8 x 2-inch pan. In a small bowl mix remaining dry ingredients. Sprinkle atop batter. Pour hot water on top. Bake at 350° for approximately 40 minutes. Let set 15 minutes. Serve warm.
Combine yeast, warm milk and 1/2 cup flour and set aside to rise. Beat egg yolks; add yeast mixture and remaining ingredients; beat well. Cover and let rise until double. Preheat about 2 1/2 cups of oil in a skillet. Drop the batter in oil with a tablespoon. Brown on each side. Remove from skillet and allow to drain. Sprinkle with sugar, if desired, or serve with sour cream.
Mix sugar, salt, egg yolks, flour, vanilla and sour cream. Cook to desired consistency; add 1 tablespoon hot water, if needed. Add raisins and nuts to mixture. Pour into pie crust. Beat egg whites for meringue; spoon on filling. Bake until brown.
Preheat oven to 375 degrees. Combine eggs, sweet potato, sugar and spices in mixer. Pour into crust and bake for 45 minutes or until knife inserted into the middle comes out clean.
Boil 2 1/2 cups water and sugar together to make a thin syrup. Let cool.
In a large Dutch oven, brown beef and onion together; pour off excess fat. Pour in tomatoes, water and corn. When this comes to a boil, put in macaroni. Simmer until macaroni is tender, then add tomato paste and Ranch Style beans. Stir. Salt and pepper to taste. Turn heat off. Let sit 30 minutes before serving. Serve with hot cornbread and tea.
Add together as listed. Stir well. Pour over venison. Marinate 24 hours in refrigerator. Cook meat as you desire, until tender.
Brown sausage with onion and bell pepper. Fix macaroni completely. Mix together in large bowl; add sour cream and tomatoes. Pour a little juice from tomatoes. Mix up. Pour a layer of casserole in dish. Grate cheese. Continue layering until all gone. Top with cheese. Bake for 20 to 25 minutes at 450°.
In a blender, add cold milk, then sprinkle in gelatine. Let stand for 2 minutes. Pour in hot milk; blend at low speed until gelatine is well dissolved (about 2 minutes). Add peanut butter and sugar to mixture; blend at low setting. Pour mixture into crust, then sprinkle with chocolate chips. Chill for 3 hours. For easy cutting, slice with a hot, wet knife.
Mix all together. Grease and flour 15 x 10-inch jelly roll pan. Spread evenly and bake 20 to 30 minutes at 350°.
In saucepan, combine water, vinegar, oil, garlic, pepper and salt. Bring to boil; reduce heat and simmer 10 minutes. Add mushrooms and chopped herbs; set aside to cool, stirring occasionally. Spoon cooled mushrooms into jar, packing snugly. Pour liquid over mushrooms to cover. Tuck a sprig or two of fresh herb into jar. Cover; refrigerate at least 24 hours. Bring to room temperature before serving. Makes 2 (8 ounce) jars.
Prepare stuffing mix. Mix soup, milk, chicken, peas and thyme. Spoon stuffing mix over ingredients. Bake at 350° until bubbly.
Mix ketchup, vinegar, water, margarine, chili powder, brown sugar and squeeze juice from lemon. Cook over low heat until thick. I put a few slices of lemon in sauce while cooking. If sauce is too thin, add ketchup. If sauce is too thick, add a little water.
Mix meat, salt, pepper, rice, 1/2 tomato paste, 1/4 cup water or more until quite soft. (Don't forget the rice absorbs moisture.) Roll mixture in cabbage leaves and put into and cover with other ingredients. Add enough tomato paste and water to cover. Simmer 2 1/2 hours at least.
Mix all together. Pour into Bundt pan sprayed with nonstick spray. Bake at 350° for 1 hour or until done. Cool; sprinkle with powdered sugar.
Mix dates and nuts well with 2 tablespoons of flour. Cream shortening with brown sugar. Add eggs and vanilla. Cream until light and fluffy. Add soda dissolved in hot water alternately with flour and salt, then add nuts and dates. Drop by spoonfuls on greased cookie sheet. Bake in moderately hot oven (375°) until light brown, about 13 minutes. Makes 70 cookies.
Fry bacon in small skillet and set aside. Pour off all except 1 tablespoon fat and add butter. Shred raw potato; add onion salt and pepper. Fry until potatoes are lightly brown, about 10 minutes. Form a circle of potatoes. Carefully drop egg in center and fry to desired doneness. Serve with bacon. Serves 1.
Thaw frozen fish. Combine melted butter or margarine, garlic and herbs. Arrange fillets, skin side up, in a shallow 15 x 10 x 1-inch baking dish. Brush with butter mixture and 1/2 of the crumbs. Turn fillets and repeat process with remaining butter mixture and crumbs. Sprinkle with Parmesan cheese. Bake at 400° for 15 minutes or until fish flakes easily with fork. Serves 6.
Melt oleo in pan. Combine sugar, flour and milk; add to the melted butter. Place peaches in mixture and bake at 350° until brown.
Line 2 large baking sheets with wax paper; set aside. Fit a large pastry bag with a 1/4-inch round tip. Dip a cotton swab in red food coloring; paint 5 or 6 lengthwise parallel lines inside bag; set aside and let stripes dry completely.
Mix all ingredients together and put into 9 x 13-inch pan. Top with 1/2 cup melted butter and (optional) 2 cups crushed corn flakes or bread crumbs. Bake at 350° for 45 to 60 minutes.
Blend all ingredients and chill. Serve with crackers or raw vegetables. Makes 1 cup.
Dissolve jello with water and let cool slightly. Then mix all remaining ingredients (except cream cheese) into shallow dish and let jell. Before serving you may spread softened cream cheese on top, if desired.
Mix ingredients well and store in an airtight container. Making hot chocolate for 1 use: 1/3 cup mix, 3/4 cup hot water and 1/4 teaspoon vanilla. Making hot chocolate for 4 use: 1 1/3 cups mix, 3 3/4 cups hot water and 1 teaspoon vanilla.
Rinse and dry mushrooms. Remove stems. Set the caps aside and mince the stems. Melt the butter in a large skillet and add the onions and mushroom stems. Add the sausage and saute until the onions are soft and the sausage is browned. Place in a large bowl and add the remaining ingredients except for mushroom caps; blend well. Place the caps on a lightly greased baking pan and stuff with the sausage mixture. Bake in a preheated 350° oven for 15 to 20 minutes.
Bake at 350° for 45 minutes. I prefer to cook mine in the microwave. Cook according to the size of your microwave. Add ketchup on top.
Combine ground beef, milk, salt and pepper; mix well. Pat mixture into 4-inch squares. Cook celery and onion in butter or margarine until tender but not brown. Add bread crumbs; mix well. Season.
Soften yeast in water; set aside. In mixing bowl, combine cottage cheese, sugar, onion, butter, dill seed, salt, soda, & egg. Mix until blended. Stir in yeast. Gradually add flour to form stiff dough. Cover & let rise in warm place for 1 hour. Stir down dough. Turn into well greased 8-inch round casserole about 1 1/2 qt. size. Let rise 40 minutes. Bake at 350° for 35-45 minutes. Brush with butter. Cut into wedges to serve.
Mash bananas. Add lemon juice, orange juice, sugar and water. Stir well. Let set in the refrigerator ice tray. Freeze.
Roll ground chuck into small meatballs. Put in a stock pot with 6 cups water; bring to a boil. Reduce heat and simmer 30 to 45 minutes; then add all other ingredients and cook over low heat until all vegetables are tender (approximately 30 minutes). Serve over soup pasta (optional).
Place 3 dozen drained oysters in shallow Pyrex dish. (A Pyrex pie plate will do.) Sprinkle with parsley and green onions and sprinkle cracker crumbs on top. Melt 1 stick of butter. Add juice of 1 lemon, mustard and Worcestershire sauce and pour over the crumbs. This may be served in ramekins. Bake in 450° oven until oysters curl and crumbs are brown, about 10 to 15 minutes. Serves 4 to 6.
Cut potatoes in thin slices. Put 1/2 potatoes in a layer on bottom of greased oblong pan. Sprinkle with a little flour, butter, salt and pepper. Make layers until all ingredients are used. Add warm milk until the potatoes are almost covered. Bake at 400° for 90 minutes. Remove cover for last 10 minutes. If creamier potatoes are desired, leave cover on.
Mix sugar and milk and cook on stove top in saucepan over medium heat. Cook to soft ball stage. Remove from heat and add peanut butter and Marshmallow Creme. Beat and pour into plate and cool. Cut into squares.
Saute onions in the oleo. Add flour, Worcestershire sauce, water and broth. Simmer for 1 hour or until onions are tender. Serve with toasted bread with butter, Parmesan cheese and garlic salt. Cut toast up into small pieces. Top soup and croutons with Mozzarella cheese.
Use a heavy 3-quart saucepan and a long wooden spoon. Melt butter. Add sugar, milk and salt. Cook over medium heat, stirring constantly. Bring to a full boil and cook 12 to 15 minutes to firm ball stage. Remove from heat and blend in vanilla. Pour into a buttered 9 x 9-inch pan. Cut into squares when firm.
Mix all well. Put layer of lasagna in pan, uncooked. Add layer of chicken, layer of cheese mixture. Sprinkle with Mozzarella cheese and Cheddar cheese. Repeat for 3 layers.
Cook carrots in boiling water until tender (not mushy). Drain. Cut onion into rings. Cut pepper into rings (no seeds). Combine onion and pepper with cooked carrots in heat-proof bowl. Combine all other ingredients in a saucepan. Slowly bring to simmer over medium heat. Remove from heat and pour over carrots, onions and pepper. Cover and refrigerate overnight. Serve cold. (Will keep 2 to 3 weeks.) Serves 8.
Mix all ingredients together. Pour mixture into 3 (9-inch) pans and bake in a 350° oven until done. Put applesauce or apple butter between each layer.
Combine all ingredients. Mix well. Store in airtight container until ready to use. Mix 2 teaspoons of mix in 1 cup hot water.
Prepare Jell-O until thickened, but not set. Add marshmallows, drained pineapple, Cool Whip and instant lemon pudding (dry). Mix well.
Combine salad dressing and basil. In salad bowl, toss greens with dressing. Top with remaining ingredients, arranging in pie shaped sections. Makes 4 to 6 servings.
Bring pineapple to a boil. Add jello. Stir until dissolved. Cool. Add buttermilk. Chill again. Fold in Cool Whip and refrigerate.
Boil, peel and slice potatoes. Saut bacon until crisp. Remove bacon; drain off except 3 or 4 tablespoons of drippings. Mix together flour, cider vinegar, onion, water, sugar and salt to simmering. Put hot potatoes into vinegar mixture and stir until they appear glazed; they should not be dry. Crumble bacon and stir into salad. Adjust seasonings. Top with sliced eggs. Let stand several hours or overnight to blend. Reheat or serve chilled.
Boil onion and celery in water until tender. Combine all other ingredients in large mixing bowl. Pour onion and celery (undrained) over bread mixture. Stir well. If mixture seems too dry, add more chicken broth or 1 cup milk. Place mixture in buttered baking dish and bake in a 375° oven for 30 to 40 minutes or until firm on top.
Cook onions in salt water until tender. Save 1 1/2 cups of the water. Blend water, flour, cheese and pepper into a sauce. Pour over onions in casserole. Sprinkle bread crumbs over the sauce. Bake at 350° for 30 minutes.
Beat all ingredients. Add more milk if necessary to make mixture soupy. Pour into a 9 x 13-inch dish.
Fold each of the ingredients into the Cool Whip. Cool in refrigerator for 1 hour.
Brown meat, onion, celery and bell pepper. Add all ingredients and simmer a few minutes. Serve on hamburger buns.
Preheat oven to 325°. In large mixer bowl, beat egg yolks with sweetened condensed milk, lime juice and food coloring, if desired.
Mix well and pour into 9 x 13-inch glass dish. Chill until firm.
Mix loosely. Spoon into pocket bread. Serve cold. Or warm in microwave 30 seconds or until cheese melts. Makes 4 servings.
Soften butter; add Ricotta and blend with fork until creamy. Add vanilla and sugar and beat well. Add egg and mix. Add remaining ingredients and blend. Place 1 teaspoon each on a greased baking sheet and bake at 350° for 15 (or more) minutes.
Saute beef, onions, green peppers and garlic until tender. Add water, tomato paste and salt. Reserve one cup. Add beans and mushrooms to remaining mixture. Simmer and pour into baking dish.
Chop the onion and garlic and brown in olive oil. Add hamburger and cook slowly until browned. Add all remaining ingredients, except the beans, and simmer for 1/2 hour. Add the chili beans and let cook.
Braise in oil the onion and bell pepper until done. Mix the first four ingredients well and then crumble bacon into mixture; cook for 30 minutes at 350°.
Drain pineapple, reserving juice. In sauce, combine 1/3 cup of the pineapple juice, pineapple tidbits, green pepper strips, chicken bouillon cube and water. Heat to boiling and simmer for 5 minutes.
In 6 or 8-quart pot, cover beans with 4 cups water. Cover and bring to boil over high heat. Reduce heat to low and simmer, covered, 5 minutes. Turn off heat and let beans stand, covered, 30 minutes to 1 hour. Drain, rinse and return to pot.
Mix for 5 minutes. Pour into 2 large or 4 small greased loaf pans. Bake at 350° for 45 minutes. May need to tent foil over bread 15 minutes before done.
Mix ground cranberries, marshmallows and sugar; let set overnight, then add diced apple, seedless grapes, nutmeats and Cool Whip. Mix together. Chill and serve.
Boil chicken in lots of water until done. Scoop chicken out. Boil the spaghetti in chicken broth. Drain. Save 2 cups broth. Dice onion and celery and saute with margarine. Mix all ingredients together. Pour into baking dish. Bake at 350° until bubbly.
Mix all ingredients and use to season pork, fish or other meats. Makes 1/2 cup. Store in airtight container.
Mix and drop by teaspoonful onto ungreased cookie sheet. Bake at 325° for about 14 minutes.
Fry ground beef and onion. Season with salt and pepper. Spread refried beans in shallow baking dish. Top with meat and green chilies. Sprinkle the chilies over the beans and meat. Cover evenly with cheese. Drizzle taco sauce over cheese.
Mix all ingredients, reserving 1/4 cup cheese. Pour into 13 x 9-inch baking pan. Top with reserved cheese. Bake at 350° for 30 minutes.
Blend well. Form into ball, wrap tightly and refrigerate overnight. Roll in 3/4 cup grated coconut. Serve with crackers.
Melt first three ingredients over hot water. Mix the rest of the ingredients together by hand. Press 2/3 of batter into a greased 9 x 13 pan. Pour chocolate mixture over batter mixture and then spoon the rest of the batter over the chocolate mixture. Bake at 350° for 20 to 25 minutes. Cut while warm.
Clean strawberries; mash lightly and sweeten. Save a few pretty ones for garnish. Set oven at 450° to preheat. Sift flour, baking powder, salt and sugar into large mixer bowl. Add shortening. Put egg into small mixer bowl. Beat on high speed 1/4 minute. Add milk. Remove from mixer. Blend shortening and flour on low speed until like cornmeal, then add milk mixture. Beat only until blended.
Bottom layer: Cook squash and onion together about 10 minutes; drain. Put into casserole dish.
Blend sugar, shortening and prunes into eggs. Measure flour by dip-level-pour method or by sifting. Blend flour, salt and soda; stir into prune mixture. Pour into well-greased 1-quart steamed pudding mold (available from Williams Sonoma Stores). Secure lid of mold and steam 1 hour. (Note: If you don't have a steamer you can use a Dutch oven filled halfway with water.) Place the mold on a rack in the middle of the pan and cover. Serve hot with Creamy Sauce. Makes 8 servings.
Mix flour with salt and pepper; dredge beef slices in flour mixture. Pound with meat mallet to tenderize. Place one slice of bacon on top of each meat slice; top this with one onion wedge. Roll up beef with bacon and onion inside; secure with toothpicks. Repeat for other meat slices. Brown bundles in butter or margarine in Dutch oven, using high heat. After browning, reduce to low temperature, add water to almost cover beef and simmer 1 1/2 to 2 hours until done, turning beef occasionally. This makes its own gravy.
In a large pan (9 x 13-inch), pour in the syrup, then the water. Do not mix the two together! Cover the surface with as many marshmallows as needed. Mix the cake mix according to package directions and pour over marshmallows. Bake at 350° for 55 minutes. Serve while warm with whipped cream or ice cream.
Cook onions slowly in butter until soft. Add crabmeat and soup and cook 15 minutes. Serve with plenty of Ritz crackers.
Cook broccoli until tender and drain. Then add all ingredients except Ritz crackers. Crush crackers and put in a 9 x 11-inch pan. Then put broccoli mixture in pan and sprinkle on some cracker crumbs. Bake in a 350° oven for 40 minutes.
Mix together all ingredients. Place reserved crackers and cheese on top. Bake at 350 degrees for 45 minutes uncovered.
Mix all ingredients except soup. Brown in hot fat; pour off fat. Put soup and water over meat balls and simmer 20 minutes. (I use an iron skillet.)
Begin with softened cream cheese and start mixing in the additional ingredients one at a time until all mixed well. Serve with your choice of cracker.
Cook 1 cup lite Karo syrup with 1 cup sugar. Boil to candy stage. (Drop spoonful into cup of cold water to check; if it holds together, it's done.) Add peanut butter. Pour entire mixture over cornflakes and mix together. Drop by spoonful onto wax paper.
Melt 1 stick butter or margarine. Mix with graham cracker crumbs (Tupperware cold cut keeper is ideal).
Make cake, following directions. Mix together the cheese, eggs, sugar and vanilla. Spoon onto cake mixture. Bake 1 hour and 20 minutes at 350°. Cool and frost.
Add all ingredients in a 3 quart Visionware pot. Cook in microwave at 4 minute intervals. Stir after each 4 minutes until thickens. It will probably take 20 minutes to cook. You can also cook with a double boiler. Add vanilla wafers and bananas.
Mix all ingredients except spaghetti. Keep spaghetti warm; toss and serve warm with meal.
Preheat oven to 450°. Stir first 3 ingredients together. Add remaining ingredients and stir lightly. Pour into a 9 x 13-inch greased pan. Bake at 450° for 30 to 40 minutes.
Melt caramels and milk in double boiler. Remove from heat and stir in pecans. Drop by teaspoon on buttered wax paper. Let cool. Melt paraffin with chocolate chips in double boiler. Dip pecan clusters in chocolate and place on wax paper to cool.
Mix together first 5 ingredients with mixer in medium-size mixing bowl. Add shrimp. Make ahead to let it sit a few days for better flavor. Serve at room temperature.
Brown beef; drain and add soup mix. Stir well. Add remaining ingredients. Cook over low heat for 15 minutes.
Saute in salad oil, onion and green pepper. Add ground beef. Cook until meat and other mixture is done. Add salt, pepper, corn and soup. Pour into casserole dish.
Heat oven to 350°. Combine base ingredients at low speed until crumbly. Reserve 2/3 cup crumbs. Press remaining crumbs into prepared pan.
Put butter in large pot; add onions, carrots and celery. Stir till hot. Add bread. Stir add water or stock. cook for about 45 minutes. Stir occasionally. Season with salt and pepper to taste.
Defrost bread dough. Oil cookie sheet. Stretch dough to fit cookie sheet. Spread tomato sauce. Sprinkle oregano to taste. Add cheese and desired toppings. Bake at 425° for 15 to 20 minutes.
In mixing bowl, dissolve yeast in water. Add salt, sugar, shortening and half the flour. Beat vigorously until smooth. Mix in rest of flour. Knead on floured cloth-covered board until smooth, about 5 minutes. Cover; let rise 1 hour, until double in bulk. Heat oven to 400°. Divide in half. Cut each half into 24 pieces. Roll each into pencil shapes, 6, 8 or 10 inches (depending on how thick you like the sticks). Place on greased baking sheet 1 inch apart. Brush with beaten egg (add 1 tablespoon water to 1 egg). Sprinkle with sesame, celery or poppy seed, corn meal or coarse salt. Bake 20 to 25 minutes until golden brown. Makes 48.
Cut chicken into 1-inch pieces. Cook chicken, onion, green pepper and garlic in hot oil in a Dutch oven until chicken is lightly browned and vegetables are tender. Add tomatoes, pinto beans, picante sauce, chili powder, cumin and salt. Bring to a boil. Cover; reduce heat and simmer 20 minutes. Ladle stew into individual serving bowls; top each serving with shredded cheese and remaining ingredients. Serve with tortilla chips. Yield: 2 quarts.
Combine cake mix with pudding mix. Prepare according to directions on cake mix package. Bake in two layers. Cool.
Cook bacon until crisp; remove from skillet. Add onions to 1 tablespoon bacon drippings; cook until tender. Blend in cornstarch, salt and mustard. Drain beans, reserving 1/2 cup liquid. Stir in reserved liquid. Cook, stirring constantly, until thickened and translucent. Blend in sugar and vinegar. Add beans. Heat. Top with bacon and egg. Yields 4 servings.
Mix ingredients together. Heat skillet with 3 Tbsp oil. Drop mixture by Tablespoonful into skillet on medium high heat. Turn and brown on both sides. Remove and drain on paper towels.
Brown beef in large saucepan, drain; add Manwich and simmer 5 to 10 minutes. Layer chips on a large platter or on individual plates. Spoon meat mixture over chips. Top with cheese, onions and lettuce. Can also top with sour cream, hot sauce, kidney beans, just anything that you desire.
Boil whole sweet potatoes. Let cool. Peel and cut into quarters. Place potatoes in 13 x 9 x 2-inch pan. Sprinkle on sugar, vanilla and water. Dot potatoes and sugar with butter. Sprinkle lightly with nutmeg. Bake at 325° to 350° until syrup thickens. Serves 8 to 10.
In a large mixer bowl, combine Eagle Brand milk, pudding mix and water. Beat until well blended. Chill 5 minutes. Fold in whipped Dream Whip. Spoon into individual dessert dishes. Chill thoroughly. Garnish, if desired.
Brown and drain sausage. Mix with remaining ingredients. Fill wontons. Place in muffin tins and bake at 350° for 5 minutes.
Brown the ground beef. Add remaining ingredients and simmer slowly until thickened. Serve on hamburger buns.
Dissolve yeast in water in a large bowl. Stir in potatoes, sugar, margarine, eggs, salt and 3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn out on floured surface. Knead until smooth and elastic, at least 5 minutes. Place in greased bowl and flip dough so the greased side is up. Cover bowl tightly. Refrigerate from 8 hours to 5 days.
Make a thick cream sauce by melting the margarine and adding flour and milk. Cook until thick and smooth. (You need 1/2 cup sauce.) Season to taste with salt and pepper, including cayenne. New York State cheese is best but you can use a milder cheese highly seasoned with Worcestershire sauce and Tabasco sauce, etc. Mix in grated cheese and chill mixture thoroughly. Then shape into small balls. Roll in fine cracker crumbs. Dip into beaten egg, then in the crumbs again. Fry in hot oil in a deep pan quickly until brown. (Brown quickly or they will split open.) Keep warm in a 150° oven or until enough are ready to serve.
Take two whole gingersnaps and take a scoop of ice cream and put it in between the gingersnaps. If you are not going to eat it now, wrap it individually in plastic wrap and place it in the freezer.
When ready to serve, pour the thawed juice into a large pitcher. Add gradually, stirring constantly until dissolved, confectioners sugar. Add the chilled ginger ale; mix thoroughly. Put ice cubes into tall glasses. Fill each with ginger ale mixture. Serve with snacks such as potato chips or salted nuts. Makes 6 servings.
Combine all ingredients except confectioners sugar. Roll dough into small balls. Bake 20 minutes at 350° on ungreased cookie sheet. Cool 15 to 20 minutes, then dust with confectioners sugar.