HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and cornstarch and add to nectar in a saucepan. Cook over low heat until thickened. Cool until just warm. Break up 1 store-bought angel food cake into 9 x 13-inch Pyrex dish. While mixture is still warm, pour over broken cake pieces. Cool in refrigerator until set. Cover with Cool Whip and coconut.
*The recipe calls for peeling these vegetables, but in the interest of adding bulk to our diet, I simply scrub them well and use them peels and all.
Mix all ingredients well; cover. Refrigerate overnight. Put in 13 x 9 pan or casserole dish. Bake at 350° for 1 hour. Take out of oven 1/2 hour before serving.
Mix all ingredients together and form patties. Brown patties in skillet. Line casserole dish and place patties in it. Pour one can of cream of mushroom soup (undiluted) over all. Bake at 275° for 30 to 40 minutes.
Pour sauces in crock-pot. Add roast. Cook 8 hours or until beef breaks apart and is stringy. Makes 8 servings.
Cook dried lima beans until soft. Combine all ingredients and top with bacon slices. Bake at 350° for about 1 hour.
Crush tomatoes and return to juice. Place all ingredients, except rice, in large pot. Bring to a boil, then simmer, covered, for 30 minutes. Cook rice according to package directions. When sauce and rice are cooked, mix them together in a large bowl. Top with a little sour cream, if desired.
Beat eggs until fluffy. Sift cornmeal. Put cornmeal back in sifter with flour, salt, soda and baking powder. Stir once again. Stir well. Add buttermilk to eggs; stir well. Add to dry mixture. Add more buttermilk to thickness you want.
Combine all ingredients in a large skillet. Cover skillet and bring mixture to a boil. Reduce heat and simmer 20 to 25 minutes or until rice is cooked. Serves 4.
Stir yeast into warm water to dissolve. In a small bowl, mix well the dissolved yeast, cream, milk and egg yolks; set aside.
Cut hot dogs into small bite size pieces. Pour all ingredients into a saucepan and add hot dogs. Bring to a boil, reduce heat and simmer for 30 minutes. Keep hot for serving as an appetizer or a party treat.
Mix Bisquick, butter and milk. Spread in an 8 x 8 x 2-inch square cake pan (ungreased). Spoon cherry pie filling over top of Bisquick mixture. Bake at 425° for 15 to 20 minutes. Serve with whipped cream or with ice cream on top.
Combine peppers, onion and ham. Add cream cheese and Accent. Mix well and chill for 1 hour.
Cream together butter, sugar, lemon peel and cinnamon. Beat in eggs until light and fluffy. Beat in milk and lemon juice. Stir together dry ingredients. Add to creamed mixture. Stir until moist. Fold in apples, raisins and nuts. Spoon into greased loaf pan (5 x 9-inch). Bake at 350° for 40 to 45 minutes or inserted toothpick comes out clean. Very good.
Preheat oven to 325 degrees. Cream together butter and sugar, add egg and mix well. Add remaining ingredients one at a time except pecans. Mix until combined. Stir in pecans. Form dough into balls the size of walnuts. Place on an ungreased cookie sheet and flatten with a fork. Bake for 10 - 12 minutes or until lightly brown. Do not over cook. Makes about 6 doz. cookies.
Cream butter and add eggs, Sucaryl and vanilla which have been beaten together. Sift dry ingredients and add to other mixture. Beat with mixer on medium speed for several minutes until well blended. Pour into buttered loaf pan. Bake in 350° oven for 1 hour.
Mix milk, flour, eggs and salt together. *Use fat from roast and spread into 9 x 13-inch pan to cover bottom. Heat in oven (425°) until very hot. May even smoke. Then add mixture and bake 20 minutes. Cut into squares and serve with gravy. Especially good with standing rib roast.
Dissolve Kool-Aid, sugar and water. Combine all ingredients. Chill. Pour in punch bowl. Add ginger ale last.
Cover meat with cold water; bring to a boil, reduce heat and simmer until done, about 1 hour and 20 minutes. While meat is cooking, remove stems and seeds from chili pods (if you want it spicy, leave some seeds in); roast lightly in 1/4 cup oil, place in blender. Add water, salt and cumin; blend until smooth. Shred meat and brown in 1/2 cup oil; add chili mixture and cook for 7 minutes. Soak corn husks for about 15 minutes; spread masa evenly over the larger husks. Fill with about a tablespoon of however much it will hold. Tear 1/2 inch strips of wet husks and use to tie up rolled tamales. Steam for 45 minutes. Makes 2 to 3 dozen.
Combine all but 1 can of noodles; put these on top with generous dots of butter. Bake 1 hour at 350°.
Combine ingredients. Heat in 325° oven for 20 minutes. Serve with crackers.
Wrap each breast with slice of bacon and place in slightly greased casserole in which dried beef has been arranged in 8 portions. At this point, the dish can be frozen. Mix sour cream and soup and spread evenly over chicken. Do not salt. Bake, uncovered, at 275° for 3 hours.
Beat egg yolks. Add sugar and beat 20 minutes, until fluffy. Add bread crumbs, nuts and vanilla. In another bowl, beat egg whites until stiff; fold in other ingredients. Grease pans very generously and line with waxed paper. Bake at 350° approximately 40 minutes.
Mix butter, milk and sugar in saucepan. Bring to a rapid boil; boil 30 seconds. Add chocolate chips. Beat until spreading consistency.
Cream the shortening and sugar until fluffy. Add egg, milk and molasses. Beat together. Sift the dry ingredients together; add creamed mixture. Blend thoroughly. Roll dough into balls the size of a walnut. Bake 8 to 10 minutes at 350°.
Fry hamburg and onion together; drain. Add remaining ingredients and simmer for 1/2 hour. Boil 9 lasagna noodles in water and salt. In 9 x 13-inch pan layer as follows: Sauce, noodles, Mozzarella, sauce, noodles, cottage cheese, Mozzarella, Parmesan, noodles, sauce and Mozzarella. Bake at 350° for 50 minutes.
Beat cream cheese in a large bowl. Set at high until smooth. Add half and half and beat at low until well mixed. Add pie filling mix. Beat until well blended for 1 minute. Fold in Cool Whip, chocolate and pecans. Spoon into crust. Put in freezer until firm overnight. Keep leftovers in freezer.
Precook and slice Italian sausage and add to beef broth. Add cabbage, green pepper, onion, stewed tomatoes, parsley, salt and pepper to taste. Simmer until vegetables are cooked. Add tortellini and simmer until soft.
Cut potatoes lengthwise into eighths. Mix water and pepper sauce in shallow plate; dip strip into water, moisten on all sides. Combine coating mix and cheese in plastic bag and shake strips to coat well. Place on foil-lined baking sheet, sprayed with Pam and bake 30 to 35 minutes at 425°. Sprinkle with salt and serve immediately.
Separate broccoli and cut in small pieces. Dice egg fine. Chop onion. Dice green olives. Add Miracle Whip and mix well. A little sugar may be added if desired. Refrigerate. Makes 10 servings.
Boil chicken with celery stick, basil and butter. Debone chicken when cooled and line bottom of 9 x 13-inch pan. Cover with 2 packages broccoli. Mix together the cream of chicken soup, lemon juice, sour cream, mayo, Parmesan cheese and Velveeta; pour on top of chicken/broccoli mixture. Cover with stuffing; dot with butter. Cover pan with foil. Bake for 1 hour at 350°; uncover and brown for 15 minutes. Serves 6.
Melt 1 stick margarine in a 2-quart dish; cover bottom then drain off excess. Place all ingredients in dish. Put crushed crackers on top and pour melted margarine over. Bake at 350° for 30 minutes.
Combine sugar, cream and butter in a heavy saucepan over low heat. Let the mixture boil for 10 minutes. Then pour over the chocolate chips and marshmallow cream. Beat until the chips and marshmallows have melted. Pour into a buttered pan. Let cool, then cut into squares.
Place bread in a buttered baking dish. Scald milk; add margarine and sugar. Beat eggs lightly. Add salt, spices and vanilla. Pour hot milk over eggs and mix thoroughly. Pour mixture over bread. Set baking dish in pan of hot water. Bake at 350° for 1 hour or until a knife put in center of pudding comes out clean.
Mix the first 5 ingredients with beaters until blended. Add the oranges. Bake 30 minutes or until done at 375°. (Usually bake at the temperature recommended on the mix and for the recommended time.)
Combine the ingredients and mix thoroughly. Turn into 9-inch square pan. Bake at 400° for 30 minutes.
Combine all ingredients, except crust, and cook over medium heat until oleo melts. Pour into crust and bake 10 to 12 minutes. Cool.
Melt butter in large heavy saucepan. Add milk and blend. Then add sugar, stirring constantly. Bring to boil. Boil vigorously for 6 minutes, stirring constantly. Remove from heat. Add chocolate morsels and beat vigorously until morsels are melted. Then add marshmallow cream and continue beating until melted and well blended. Add vanilla and nuts. Blend well. Turn into a well-buttered rectangular pan (12 x 7 x 2-inch). Let sit at least 6 hours before cutting. Cut in large squares (the large ones stay much creamier and store in airtight container. Yields approximately 4 pounds of fudge.
Spread 1 can of rolls in bottom of 13 x 9-inch pan. Mix all other ingredients together. Spread on top. Lay other can of rolls on top to form a crust. Beat egg white; brush over top layer. Bake at 350° for 35 minutes.
In 10-inch skillet, heat margarine over medium heat, add apples and onions and saute, stirring occasionally, until apples are soft, 4 to 5 minutes. Sprinkle with sugar, lemon juice and seasonings. Cook, stirring constantly until sugar is melted. Add yam cubes and cook until yams are heated through.
Boil chicken breasts until meat falls off bone. In another pan boil your Rotini noodles. Do not over cook the noodles the should be a little firm. Dice and seed the tomatoes. Once chicken has cooled separate meat from the bones.
Mix all ingredients. This is enough dressing for a 20 pound turkey. If you wish to bake in casserole, just mix 1 cup of water, bouillon and a tablespoon of oleo; pour enough over dressing to moisten and bake at 350° until cooked through. I usually cover with foil.
Chop up peppers and onions. Mix all ingredients together in large cooker. Bring to boil and heat thoroughly. Place in jars and seal.
Mix flour and sugar; set aside. Mix butter, cocoa and Coke in a pan and bring to boil; watch it, stirring. Add to flour and sugar and mix well. Add remaining ingredients and beat well by hand.
Add sugar to oil. Beat in eggs. Mix cereal, flour and salt together. Add baking soda to buttermilk. Mix all ingredients together, stirring well. Fill muffin pans 2/3 full with batter. Bake at 375° for 15 minutes.
Cook sugar, milk and margarine. Stir and add oatmeal and 2 teaspoons vanilla. Stir well. Cook 1 1/2 minutes. Drop by teaspoon onto waxed paper.
Skin chicken. Cook chicken, remove bones. Cut in small pieces and place in baking dish. Mix chicken broth and chicken soup. Heat, stirring, until smooth. Pour over chicken. Mix dry ingredients, put in margarine and add milk. Pour mixture over chicken and bake at 350° until brown.
Mix garlic, salt, Mojo and Sazon all together. Make 1/2-inch holes into the pernil. Fill the holes with this mixture. Place in pan and cover with aluminum. Cook at 325° for 45 minutes, then turn over the meat, raise the temperature to 350° and cook for 1 1/2 hours. Meat will be done when the juice from meat is clear. After you turn meat you need to spoon juice over the meat. Serve with white rice and gravy made from meat juice.
Combine ingredients in crock-pot. Heat and add 2 packages little wieners or sausages. The longer they simmer in the crock-pot, the better they taste. Makes 2 cups.
In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture. In large, heavy saucepan, combine remaining milk, sugar and salt. Mix well. Bring to a boil over high heat, whisking constantly. Remove pan from heat. Whisk cocoa mixture into hot milk mixture; bring to a boil over medium-high heat. Gradually whisk 1 cup of hot cocoa mixture into the egg whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat. Add vanilla; blend well. Pour pudding into serving dishes; cool to room temperature. Cover and chill for 1 hour. Garnish with berries, mint leaves and cocoa.
Roll biscuits out, one at a time. Cut wieners in half. Roll biscuits around wieners; bake at 350° for 20 to 25 minutes.
Preheat oven to 350°. Cook meat and sausage; drain. In blender, mix whole tomatoes, tomato paste, garlic, oregano and basil. Add to meat mixture. Bring to boil and lower heat to keep warm. Boil lasagne noodles until done. Drain. In a 13 x 9 x 2-inch baking dish, layer meat mixture, noodle, cottage cheese, Mozzarella cheese and Parmesan cheese. Top layer should be meat mixture, Mozzarella cheese and Parmesan cheese. Bake at 350° for 45 minutes.
Cream shortening, sugar, eggs and vanilla. Beat until fluffy. Stir in milk. Combine dry ingredients. Blend into the other mixture. Divide the dough in quarters. Wrap in waxed paper and chill 1 hour. Donate one of the quarters of the dough to children, for nibbling and sculpting. (The dough may be colored with food coloring if you wish.) Roll the rest between floured sheets of waxed paper to a thickness of about 1/8-inch. Cut into shapes with cutters. Bake in 375° oven for 6 to 8 minutes. Cool slightly. Remove to rack.
Boil potatoes about 30 minutes until fork-tender. Drain, cool, peel and cut into 1/2-inch slices.
Combine sugar, corn syrup and water in 12-inch heavy skillet. Cook slowly over medium heat. Stir constantly until sugar is dissolved. Continue cooking until mixture reaches soft ball stage (236°) on candy thermometer. Add peanuts and salt. Cook to just beyond soft crack stage (290° to 300°). Add butter and soda, stirring to blend (will foam). Pour into 2 large buttered baking sheets. While warm, but still firm, turn it over and pull edges to stretch the brittle to make it thinner. When cold break into pieces. Makes about 2 1/4 pounds.
Bring sugar and milk to full boil for 10 minutes. Add marshmallow cream, peanut butter and vanilla. Mix well. Pour into greased dish. Let cool until set.
Beat together the butter and sugar. Add the eggs one at a time, then add the vanilla, chocolate, flour and baking powder. Stir in nuts if desired. Spread in a greased jelly roll pan and bake for 30 minutes at 350°. Frost brownies while still hot.
Mix ingredients in order given. Spread in greased 13-inch baking sheet. Bake in a 350° oven for 30 minutes. Cut while hot. Remove when cool. Makes 18 large squares.
Combine all ingredients and mix well. Fry on hot griddle. Makes 8 medium size pancakes.
Marinate chicken breasts in Italian salad dressing for 2 to 4 hours.
Brown pork chops in skillet or bake in oven until almost done. Place in a large casserole dish. Top with potatoes, carrots, and onions. Pour water in bottom of dish. Pour tomato sauce over the top. Cover and bake at 350° until potatoes and carrots are done. Serves 4.
Follow pie crust directions to prepare it for baking. Boil chicken, cool, cut into chunks and set aside. Melt butter; cook onion until limp. Stir in flour, salt, pepper and spices. Add broth, stir and cook until thick. Add cooked chicken and thawed vegetables. Place mixture in pie pan; place uncooked dough on top. Prick and bake according to dough directions.
Cook linguini; drain well. Chop and add all vegetables. Pour in bottle of dressing. Add Salad Supreme. Mix well. Let marinate overnight.
1st Week: Mix together yeast, grapes and water. Cover and place in a cool, dry place.
Place onion and butter in a microwave-safe casserole dish. Cook 5 minutes. Add corn meal mix, sour cream, eggs and corn (whole kernel corn must be drained). Mix well and cook for 45 minutes at 300°. Sprinkle with cheese. Cook 10 more minutes.
Preheat oven to 350°. Mix first 4 ingredients in a large bowl. Dough will be cookie consistency. Spread dough into a greased 9 x 13-inch glass baking dish. In a second bowl, mix the last 3 ingredients and pour over first mixture. Bake for 30 to 35 minutes (do not overbake).
Heat oil in skillet or wok on high heat. Saute shrimp until pink. Season with salt and pepper. Sprinkle with crushed red pepper. Add pea pods or peas. Cook 2 minutes. Add basil, vinegar and vodka. Place on greens. Top with onion slices.
Heat butter and oil in electric skillet. Saute garlic and mushrooms until lightly golden. Pound chicken pieces until thin. Coat chicken on both sides in flour that has been seasoned with salt and pepper. Remove garlic and mushroom pieces. Add chicken pieces to skillet. Fry 2 to 3 minutes on each side until lightly brown. Remove from pan. Add wine to pan. Deglaze pan. Add chicken broth. Stir to make light gravy. Add chicken pieces and mushrooms to gravy. Heat several minutes until warm. Serve as an accompaniment to potatoes, rice or pasta.
Mix thoroughly and refrigerate several hours or overnight. For a little variety, you may add a cup of fresh grapes.
Combine flour, baking powder, soda and salt. Mix well. Cut in Crisco with a pastry blender until mixture resembles coarse meal. Add buttermilk. Stir until dry ingredients are moistened. Turn out on floured surface. Knead 3 to 4 times. Roll dough to 1/2-inch thickness. Place on greased baking sheet. Bake at 450° for 10 minutes.
Dissolve jello in hot water. Add cream cheese and whip. Add milk and whip. Add remaining ingredients and chill.
Wash the greens thoroughly and place in a large or individual bowls. Fry the bacon in a skillet until crisp. Crumble into small pieces. Top greens with sliced, hard-boiled eggs. Pour Hot Bacon Dressing over the salad and top with chives and bacon.
Heat oven to 350°. Beat sugars and margarine. Add eggs and vanilla. Add flour, baking soda, cinnamon and salt. Stir in oats and raisins. Drop by tablespoons onto ungreased baking sheet. Bake 10 to 12 minutes or until brown. Cool 1 minute; move to wire rack. Makes about 4 dozen.
Mix vegetables in large bowl. Combine dressing ingredients and pour over vegetables. Mix thoroughly. Marinate for 8 hours in refrigerator.
Cream together the sugars, butter and eggs. Mix dry ingredients and add to creamed mixture by hand. Add vanilla, nuts, oats and chocolate chips and mix well. Drop by ice cream scoop onto ungreased cookie sheet; bake at 375° for 10 to 15 minutes or until golden brown. Makes big cookies.
Mix sugar, flour and cornmeal together. Add eggs, milk, lemon juice, lemon peel and melted butter or margarine. Mix thoroughly and pour into unbaked deep 9-inch pie shell. Bake at 350° about 1 hour or until custard is done.
Mix together and pour in a greased 9 x 13-inch pan. Bake at 350° for 1 1/2 hours. Uncover the last 30 minutes.
Cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and cooking oil. Mix well. Blend in baking soda and flour. Add cinnamon, nutmeg and vanilla; mix well. Pour into an 8 x 8-inch greased and floured pan. Bake at 350° for 25 minutes or until tested done. Contains 278 calories per serving.
Mix cake as directed on box; cook in a 9 x 13-inch pan. While still hot, punch holes in cake. Pour milk over cake. When cake is cool, mix Cool Whip and powdered sugar. Spread over cake. Sprinkle coconut on top.
Melt butter in a 13 x 9-inch pan in oven at 350°. Once melted, remove from oven and set aside. Mix dry ingredients in a bowl; add milk and lemon juice. Stir to blend.
Roll each biscuit flat and 3 inches round. Mix all remaining ingredients and put 1/4 cup apple mixture on each biscuit. Fold over and pinch together. Bake about 25 minutes at 350° or until biscuits are brown. (These can be fried in oil.)
In the top of a double boiler, melt chocolate chips over hot, not boiling, water. Remove from heat and add remaining ingredients. Mix together well; drop by spoonfuls onto waxed paper. Let cool. Makes about 35 clusters.
Chop fine the eggs, onion, pepper and olives. Mix with cheese, catsup and Worcestershire sauce. Cut buns in half. Spread each half with mixture. Toast in a 350° oven until cheese melts. Serves 3.
Saute zucchini, onions and tomatoes (and garlic, if including) in oil. Cook over low heat until tender, stirring occasionally. Pour into casserole dish and sprinkle with shredded cheese. Bake 30 minutes at 350°.
Mix together the first 3 ingredients. Pat into a 9 x 13-inch pan.
Mix in crock-pot (half of ingredients). Slice orange and lemon to mixture; add sugar to taste. Heat crock-pot on high and then turn down to low. When needed, add the remaining mixture.
Mix all ingredients and bake in a 9 x 13 greased casserole at 450° for 45 to 50 minutes.
Slice meat thinly (1/4-inch slices). Place in large glass or stainless container. Add combined ingredients plus enough water to cover meat. Soak meat in marinade overnight or at least 12 hours, stirring occasionally.
Peel shrimp, leaving tail. Split down center of back; remove black vein. Spread open and flat. Rinse and dry. Sift dry ingredients. Stir in egg; gradually add water. Beat until smooth. Dip shrimp in batter. Fry in hot fat at 375° for 2 or 3 minutes. Drain.
Cook vegetables in boiling water (salted) just to cover bottom of pan until tender. Set Cheez Whiz in boiling water to melt, stirring occasionally (or follow directions on jar to melt in microwave). In large saucepan, heat margarine; stir in flour. Cook and stir until bubbly. Remove from heat. Add 1 1/2 quarts boiling water; stir until blended. Stir in 1 1/2 quarts more boiling water with 2 chicken bouillon cubes dissolved in. Return soup to heat; cook to rolling boil only until thick and smooth. Stir in melted cheese and undrained vegetables. Salt and pepper to taste.
Brown meat on all sides in butter in Dutch oven. Add remaining ingredients. Cover and cook over low heat for at least 2 hours. Yields 6 servings.
Stir all ingredients, except chicken, until well blended; set aside. Wash chicken and wipe each piece dry. Turn each piece in sauce (wet ingredients) to coat thoroughly. Tuck thin edges of chicken under each piece, forming a compact shape, about 1 1/2-inches thick. Place in shallow roasting pan and roast at 425° for 16 to 18 minutes or until done. Serves 6.
Preheat oven to 400°. Beat eggs, cornmeal, creamed corn, whole corn and milk together in a large bowl. Chop onion and bell pepper in to the mixture. Add salt, soda, 1/4 c. shortening, black and red pepper. Mix well. Add browned sausage and cooked shrimp to the mixture. Mix well again. Place remaining shortening into a 13 x 9 baking pan. Grease all sides of pan well. Pour mixture into the pan and bake for 1 hour. Cool and slice into squares. Serves 24. May be used as an appetizer or as a sidedish
Beat the eggs. Add milk, sugar, vanilla, salt and cinnamon; mix well. Dip bread into batter. Fry bread in bacon drippings. Sprinkle with powdered sugar.
Saute onion and garlic in butter. Mix crackers, clams, lemon juice, parsley and oregano. Add onion and garlic mixture. Place in ovenproof bowl. Sprinkle with Parmesan cheese. Bake at 350° for 20 minutes.
Rinse chicken breasts. Put in a 9 x 13-inch pan. Combine soup, sour cream, sherry and mushrooms; pour over chicken breasts. Bake at 350° for 1 1/2 hours. Delicious served with rice.
Grease cookie sheet and place crackers on pan until full. Sprinkle with chopped nuts. Combine butter and sugar in saucepan. Stir and heat until it just reaches the boiling point. Pour butter and sugar mixture over the crackers until all are covered. Bake at 350° for 8 to 10 minutes. Cool.
Mix 2 cups flour, dry yeast, sugar and salt together. Add hot water. In mixer on low mix oil and eggs together. Add to flour mixture. Mix, then add more flour. Mix for 2 minutes. Add enough flour to handle easy. Let rise until double in bulk. Put in 3 greased coffee cans which have been dusted with cornmeal. Bake at 325° for 35 to 40 minutes.
Place all ingredients except mustard seed and oil in a saucepan and bring to boil, stirring occasionally. Reduce heat; simmer, uncovered, until mixture is thick, 1 1/2 to 2 hours.
Place frozen hash browns in a greased 3-quart baking dish. Top with melted margarine, salt, pepper and onion. Mix soup and sour cream. Spread over potatoes. Place the grated cheese over the top and bake at 350° for 1 hour and 15 minutes. Serves 6 to 8.