HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss all ingredients and press firmly to the bottom and side of 9 or 10-inch pan. Bake at 375° for 15 minutes and fill with pudding.
Mix flour, sugar and salt; gradually add milk. Cook in double boiler until thick. Add small amount of mixture to egg yolks, then stir into remaining custard. Cook 2 minutes. Cool. Add butter and vanilla. Mix 1 cup of mixture with 3 tablespoons of peanut butter. Spread on bottom of pie shell. Put remaining custard on top. Top with meringue. Bake at 400° until meringue is browned.
Combine all ingredients. Fry in Dutch oven. Push aside. Mash potatoes in grease or pork until it is absorbed. Place in pie crust. Bake at 350° for 45 minutes.
Brown chicken in Crisco. Take up chicken (keep warm). Put rice, onion and green peppers in pan. Brown lightly. Add water, tomato sauce and rest of ingredients. Simmer 40 minutes or until rice is done. About 10 minutes before it is done, add 1/4 cup Parmesan cheese and then chicken. Cover and finish cooking. If it gets too dry, add more water.
Combine other ingredients, pour over hot base, put back in oven for 20 to 25 minutes more. Sprinkle top with xxx sugar.
Crumb together flour, sugar and oil; set 1 cup aside for crumb topping. Into remaining crumbs add 1 cup molasses and 1 teaspoon baking soda dissolved in 2 cups warm water. Pour this into a greased and floured 9 x 13-inch pan and top with the cup of crumbs that were set aside. Bake at 350° for 45 to 60 minutes.
Mix together and bake at 350° for 25 minutes. Delicious and easy!
Combine taco seasoning mix and water. Add green chilies and ground beef. Mix well. Form into 1-inch meatballs. Bake on ungreased pan in preheated oven for 20 minutes. Bake at 350°. Makes 40 meatballs.
Combine flour, sugar, baking powder, soda and salt in a bowl. Add raisins. Beat eggs with buttermilk in a small bowl. Add to dry ingredients; mix well. Stir in butter. Pour into a greased 8-inch baking pan. Bake at 350° for 1 hour.
Dissolve lime jello in boiling water; set aside. Mix remaining ingredients and add to jello mixture; chill.
Mix well ketchup, honey and soy sauce. Pour sauce over chicken. Bake, uncovered, at 350° for one hour.
Mix crumbs and margarine. Add peanut butter and confectioners sugar; mix thoroughly. Pat mixture in a 13 x 9-inch pan. Melt chocolate chips in a double boiler over medium-low heat. When melted, spread evenly over pan mixture. Cool in refrigerator until chocolate is firm. Before cutting, let pan get to room temperature or squares will crack into pieces. Enjoy!
Combine eggs, sugar, butter, vanilla, milk and a cup of jam; mix well. Add flour, spices, raisins and nuts. Makes a large 5 layer cake. Bake each pan about 15 to 20 minutes in 350° oven.
Mix thoroughly shortening, brown sugar and eggs. Stir in honey and vanilla. Sift together and stir in flour and soda. Chill until firm (several hours or overnight). Heat oven to 350°. Form dough into balls and place on ungreased baking sheet. Bake 10 to 12 minutes, until golden brown and top springs back when lightly touched. Cool slightly. Put together in pairs with apricot jam between. Makes 3 dozen double cookies.
Tear fish fillets into small pieces and place in a glass bowl. Add shrimp meat and crab meat, also torn into small pieces. Squeeze juice from lemons over fish. It should be enough to just cover the seafood. Cover bowl and place in refrigerator for 1 1/2 to 2 hours. Stir once or twice during refrigeration. Peel cucumber and chop. Place in a bowl. Add chopped tomato, onion, grated carrot and cilantro to taste. Add drained olives. Drain fish and add vegetables. Mix well. Serve on Tostadas with a few dashes of hot sauce and some chopped cilantro.
Cut bread into about 16 slices. Arrange on jelly roll pan. In large bowl, whisk together the eggs, milk, sugar, vanilla and nutmeg. Pour over bread. Coat evenly until all is absorbed. Grease 2 cookie sheets. Place bread on sheets. Bake for 8 to 10 minutes at 450°. Sprinkle with powdered sugar.
In a large skillet, fry the salt pork slices until crisp. Remove from skillet and measure drippings. You will need about 1/4 cup of drippings in the skillet. Add corn, 1 cup water, and sugar. Add remaining water as needed. Cook over medium heat until corn is tender and thickened. Taste and add salt, if needed. The amount of water needed will depend on how much starchy liquid you get from the corn. Also, some salt pork is more salty than others, so tasting is essential to determine whether or not salt should be added before serving.
Heat oven to 450°. Roll out biscuits to 2-inch rounds and place on greased cookie sheet. Brush top of each with 1 or 2 drops of salad oil. Put 1 teaspoon sauce on each. Top with 3 slices of pepperoni and sprinkle with cheese. Bake at 450° for 8 to 10 minutes.
Preheat oven to 375°. In large 2 1/2 quart baking dish, arrange alternate layers of potatoes and onion. Brown pork chops in skillet with small amount of fat. Season with salt and pepper and lay on top of potato mixture. Pour tomato soup over all. Bake for 1 hour at 375°.
Combine all ingredients except Parmesan cheese in large casserole dish. Sprinkle desired amount of Parmesan cheese on top and bake at 350° for 35 to 60 minutes (depending on desired consistency).
Rinse beans in cold water. Remove broken beans, stones and etc. Place beans in large bowl with enough cold water over them 3-inches above beans. Let them soak overnight. Rinse beans again and put in pressure cooker; add salt, ham hock, V-8 juice and enough water to cover them about 2-inches above beans. Cook for 40 minutes. Do not overcook! (Can be cooked all day in crock-pot.)
Combine the first 5 ingredients. Dissolve yeast in a cup of warm water; mix well. Pour in flour mixture; blend well. Place dough in a 9 x 5 x 3-inch loaf pan. Spray top with vegetable spray. Cover; let rise until double in size (85° for 1 hour). Bake at 350° for 40 minutes.
Brown meat in oil slowly and deeply for top flavor. Add garlic and cook a few minutes more. Add Worcestershire sauce, lemon juice, bay leaf and 2 cups of water. Simmer, covered, for 2 hours, stirring occasionally. Remove bay leaf. Add 2 cups water, potatoes, carrots and celery. Continue cooking until vegetables are done (30 to 45 minutes). Add beans. Blend the flour and 1/2 cup water until smooth. Gradually stir into stew. Cook a few more minutes, until thickened and bubbly.
Mix the first 5 ingredients in kettle and let stand overnight. Drain. Pour 1 glass of cold water over squash mixture and drain again. Mix vinegar and pickling spice in saucepan; boil for about 5 minutes. Strain and pour over sugar. Stir until sugar is dissolved. Add to zucchini mixture; mix well. Bring to a boil; reduce heat and simmer for about 10 minutes. Place in hot, sterilized jars; seal. Process in boiling water bath for 10 minutes. Yields 7 pints.
Combine first 5 ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened (DO NOT BEAT). Stir in vanilla, pineapple, pecans and bananas. Bake at 350° for 1 hour in a greased and floured pan. I use three pans.
Mix all vegetables together. Mix rest of ingredients together. Pour over vegetables. Set 24 hours in refrigerator.
Mix mayonnaise, mustard, sugar and onion salt together. Put over other ingredients; mix well. Add bacon just before serving or can be omitted.
Mix all ingredients together by hand. Place in glass baking dish and cover. Freeze until solid. Makes 10 to 12 servings.
Saute mushrooms in margarine until tender; drain well. Combine artichoke hearts, mushrooms, soup, sherry, pepper and Tabasco in bowl; stir well. Spoon into an 8-inch square baking dish. Sprinkle with cheese. Bake at 350° for 20 minutes, or until bubbly. Makes 8 servings.
Put 3 cups juice in blender. Add other ingredients. Blend for 1 minute. Pour into pitcher. Add the other 3 cups juice and stir.
Mix zucchini, cheese, onion and Bisquick. Put in oiled 2-quart casserole. Mix eggs and oil. Blend and pour over top. Bake at 350° for 40 minutes.
In small bowl, mix milk and soup; mix well. In casserole dish, layer potatoes, peas, tuna and milk-soup mixture. Bake at 350° for 30 minutes or until potatoes are done.
Mix together ground beef, bread crumbs, egg, salt, pepper, 1/2 of the tomato sauce, and 1/2 teaspoon oregano. On waxed paper, pat into rectangle 1/2 inch thick. Sprinkle with Mozzarella. Roll up by starting on short side. Lift paper until meat begins to roll tightly. Peel back paper to keep it free. Continue lifting and peeling to complete the roll. Seal edges and place in a microwaveable loaf dish.
Grind vegetables using a coarse blade. Sprinkle with salt; cover with towel and let stand overnight. Rinse and drain. Combine remaining ingredients. Pour over ground vegetables. Heat to a boil, then turn down heat and simmer for 3 minutes. Seal in hot, sterilized jars. Makes 8 pints.
Predrain fruit. Mix buttermilk and instant pudding; mix well. Add fruit and mix. Immediately put into glass dish or plastic bowl (no aluminum). Top with Cool Whip.
Grease casserole dish. Put Fritos in the bottom. Add chili, plus onion; top with cheese. Let cook 30 minutes, or until cheese has melted.
Beat the egg yolks until quite thick. Add the grated rind and juice of the lemons. Mix flour with sugar. Stir into the egg and lemon mixture until smooth. Blend in butter or margarine. Add milk gradually. Beat egg whites until they stand up in glossy peaks. Fold them carefully into the pudding mixture. Pour into casserole or individual custard cups. Set in pan of hot water. Bake at 350° for 30 minutes. May be served hot or cold. Makes 6 servings.
Mash potatoes in large bowl. Add cream cheese in small pieces. Add butter and beat until melted. Mix in sour cream. Add eggs to milk, then add to potato mixture with salt to taste. Beat well until light and fluffy.
Sift dry ingredients, except soda. Add shortening, food color, vanilla and 2/3 cup buttermilk. Beat well. Add eggs and remaining milk. Beat 1 minute. Mix vinegar and soda. Add to mixture and blend by hand. Pour into 2 greased and floured round cake pans. Bake at 350° for 30 minutes. Frost with Cooked White Icing.
Drain asparagus (keep juice). Mix next 3 ingredients. Line baking dish with half the mixture. Bake for 10 to 15 minutes before adding asparagus, at 325°. Add asparagus; top with remaining mix. Sprinkle with dry Pepperidge dressing. Cover well with mild/medium cheese. Bake at 325° for 45 to 50 minutes or to a toasty brown.
Cook bacon and sausage; set aside. Beat eggs. Grease a hot skillet with a small amount of Crisco. Slowly pour the eggs into the skillet. Let eggs cook completely without stirring. Add all other ingredients and fold in half. Serve with hot biscuits.
Drain pineapple, reserving the juice; set pineapple aside. In a mixing bowl, combine the pineapple juice and pudding mix; beat on low speed for 2 minutes or until thickened. Fold in the whipped topping. Stir in pineapple and 3 tablespoons of the coconut. Transfer to a serving bowl. Garnish with remaining coconut, cherries and cherry juice if desired. Chill.
Beat eggs and oil. Mix in all other ingredients. Pour mixture into 2 greased loaf pans or 1 large greased pan. Bake 1 1/2 hours at 350°.
First you take some small pieces of shrimp and lobster; mix them up in a bowl. Then you get small pieces of clam and mix them up with the lobster and shrimp, then you take the lettuce and cut up into small pieces and get the coleslaw in the salad and mix it.
In heavy saucepan, combine chocolate and butterscotch chips. Melt, stirring constantly, over low heat. Remove from heat and stir in chow mein noodles and nuts. Mix quickly to coat evenly. Dip out by teaspoon onto wax paper. Makes 24 Nutty Noodle Clusters.
Brown ground beef; drain well. Line bottom of 9 x 13-inch pan with 1/2 of chips. Cover with ground beef, onions, cheese, soups and Ro-Tel tomatoes. Top with remaining chips and cheese. Bake slowly at 350°.
Roll roast in flour until well coated. Heat oil in Dutch oven. Add roast and brown all sides. Add water, bay leaves and sprinkle in salt and pepper; bring to boil. Cover, leaving lid open a crack. Reduce heat to medium and cook for 2 hours or until done. One to 2 cups of water may have to be added. Turn roast over several times before roast is done. Remove roast from pot and slice. Return slices to gravy mixture in pot; cover and simmer on low for 30 minutes. Remove bay leaves and discard before serving.
Butter the bottom and sides of a baking dish. Pour in uncooked rice. Place enough chicken on top of rice to cover. Pour cream of chicken soup and water over all. Loosely cover and bake at 350° for 1 hour or until tender.
Beat cream cheese, eggs and sugar together. Add sour cream, lemon juice, lemon rind, flour, vanilla and salt. Mix well. Blend, but do not overbeat.
Combine first 4 ingredients; let shortening soften. Cool to lukewarm. Combine warm water and yeast. Let set until yeast is dissolved. Add eggs. Combine with other liquid. Add 3 cups of the flour; mix well. Add remaining 3 cups of the flour and stir until well mixed. Cover with plastic wrap and store in refrigerator until well chilled. Make rolls as desired and let rise until double in bulk. Bake at 375° for 12 to 15 minutes. This dough will keep in the refrigerator for 2 to 4 days.
Combine all ingredients, except nuts, and mix well. Place in an 8 x 8-inch or 9 x 9-inch baking pan. Top with chopped walnuts. Bake for 20 minutes at 350°. Serve as a spread with crackers.
Cook pudding according to package instructions. Add fruit, Cool Whip and marshmallows.
Cream butter and sugar; add egg yolks. Blend, then add dry ingredients with milk and vanilla. Beat egg whites and put in. Bake at 375° for 20 to 25 minutes.
Saute onion, garlic and green pepper in oil. Add beef and pork; brown lightly. Add tomatoes, olives, salt, pepper and cayenne. Cook slowly 1 hour. Add cheese, yellow corn and chili powder. Cook until cheese melts, stirring occasionally. (Should be the consistency of baked hash.) Gradually add one cup corn meal to water, stirring constantly. Cook until thickened. Add one teaspoon salt. Pour corn meal mixture into greased casserole dish. Add meat mixture. Bake at 375° for 20 minutes.
Put 2 cups fresh blueberries in cooled pie shell. Boil remaining ingredients over medium heat until thickened. Remove form heat. Add 1 tablespoon butter; cool mixture. Put mixture over fresh blueberries. Put pie in refrigerator to set.
Mix flour, soda and baking powder. Combine Crisco, sugars, eggs, vanilla and pudding in large bowl; beat until smooth and creamy. Add chocolate chips and nuts. Gradually add flour (batter will be stiff). Drop by teaspoon, about 3 inches apart, onto baking sheet. Bake at 375° for 8 to 10 minutes. Makes about 4 dozen.
Combine all ingredients and bake in 350° oven for 2 to 3 hours.
Mix all the ingredients together with the mayonnaise. Spread on 8 English muffins; split. Bake at 350° until cheese bubbles. If using as an appetizer, cut each muffin into quarters. If using for a luncheon, leave muffins whole.
Beat together all ingredients and pour into pie crust; freeze. Serve with chocolate or caramel topping drizzled over top.
Line pie shell with ripe, firm, sliced peaches. Cook sugar, water, cornstarch and Jell-O until thick and clear. Pour over peaches; let set until firm. Top with Cool Whip or a topping you prefer.
Blend all ingredients with mixer. Bake at 350° for 1 hour. Do not overbake. Makes 3 small pans (8 1/2 x 4 1/2-inches).
Place cheeses in a small bowl; let stand until room temperature (softened). Add onion and Worcestershire sauce. Blend on low speed. Beat on medium speed until fluffy. Chill at least 8 hours. Shape mixture into large ball. Decorate if you wish. Serve with your favorite crackers.
Do not precook manicotti shells. Mix all ingredients, except shells, sauce and water. Cover bottom of a 9 x 12-inch pan with spaghetti sauce (about 1 1/2 cups). Fill shells with cheese mixture; place in pan. Pour the rest of the sauce over manicotti. Pour the water over shells-sauce. Cover and bake at 375° for 1 hour.
Tie allspice, cloves and cinnamon in spice bag. Cook in a crock-pot on low heat 2 hours before serving. Remove spice bag. Serve hot in cups. Makes 3 quarts.
In a large mixing bowl, stir together sour cream, mayonnaise, flour and garlic. Stir in cheese. Turn into a 7-inch microwave-safe quiche dish. Microwave, uncovered, on 70% power (Medium-high) 4 to 6 minutes until heated through, stirring twice. Place pimiento in center and sunflower nuts around edge of dish. Sprinkle a ring of onion between pimiento and nuts. Serve warm. Makes 2 cups.
Mix yeast, water and two tablespoons sugar. Add melted butter and the rest of the sugar. Mix in eggs. Mix well. Sift together flour and salt. Mix well with liquid ingredients. Let rise two hours. Stir down. Don't knead. Roll out or set in refrigerator.
Make chocolate cake according to directions; let cool. Poke cake full of holes with fork. Cover cake with caramel syrup, then cover with chocolate syrup. Spread Cool Whip, then top the cake with crushed Heath bars.
Add a little water and mix until combined. With floured hands, pinch off small pieces of dough and roll into "cigar" shapes. Place on floured surface. Peel potatoes; slice and boil until partially done. Slice onions. In frying pan, bring to boil 3/4 cup water and 2 tablespoons Crisco (larger pan, more Crisco). Place noodles in frying pan until bottom of pan is covered (single layer). Then put a layer of potatoes and a layer of onions. Cook at medium heat in covered frying pan until noodles are browned on the bottom. Serve with a slice of watermelon.
Mix brown sugar, flour and nuts. Add to melted butter. Combine potatoes, sugar, margarine and vanilla. Place in casserole dish. Top with nut mixture. Bake at 350° for 1 hour.
Brown meat with bell pepper. Add cooked rice and all remaining ingredients. Pour into a greased casserole. Bake at 350° for 30 to 40 minutes.
Mix ingredients. Pour into unbaked pie shell. Bake in 350° oven for 25 minutes. (You may need to bake it longer as oven temperatures vary. To be sure the pie is done, check with toothpick in middle of pie until it comes out clean.) Excellent served with whipped cream or ice cream.
Mix all ingredients together (be sure to keep the mixture cold). Form into 5 ounce patties and broil or barbecue to juicy perfection. Serve on a multi-grain bun with favorite condiments. Yield: 4 servings.
Stir-fry onions, meat and broccoli in oil. Some sticking may occur. When meat has lost its pink color, add ginger and stir. Add ginger ale and soy sauce. Cook until sauce reduces a bit, 1 to 5 minutes, leaving vegetables still crisp. Serve with turmeric rice (cook rice with a sprinkling of turmeric, will color rice). May want to double recipe. Can be used with beef, venison, pheasant, turkey, etc.
Beat together eggs, milk, chives and salt. In 7 to 8-inch omelet pan or skillet over medium heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. As mixture begins to set, gently draw an inverted pancake turner completely across the bottom and sides of pan, forming large soft curds. Continue until eggs are thickened but still moist.
Cook broccoli or asparagus until tender and put in bottom of casserole. Cook and bone chicken and place over broccoli. Make sauce of soup, Miracle Whip, lemon juice and curry powder. Pour over broccoli and chicken. Combine bread crumbs, cheese and butter or margarine. Sprinkle on top. Bake at 350° for 1 hour or until bubbling and brown.
In large pot of boiling salted water, cook macaroni, then drain and return to the pot; melt in the butter. Toss to coat. Whisk together the eggs, milk, hot sauce, salt, pepper and mustard. Stir into the pasta and add the cheese. Over low heat, continue to stir for 3 minutes or until creamy. Makes 6 to 8 servings.
Boil peeled potatoes, whip and add remaining ingredients. Dot with butter. Do not add milk. Bake at 350° for 30 minutes.
Mix together in large casserole (except sour cream). Cover and bake 30 minutes at 300°. Take out and stir thoroughly. Cover and bake again 2 1/2 hours. Stir again. Add sour cream the last 10 minutes. (Triple ingredients to serve 10 people.) Can be used in crock-pot but uncover a while at last to get rid of moisture before adding sour cream. Serve over rice or egg noodles.
Arrange chicken in 7 x 11-inch or 9 x 13-inch pan. Cover with cheese. Mix wine and soup; pour over. Cover with stuffing mix; drizzle butter over. Bake, uncovered, at 350° for 50 minutes.
Place rolled oats, butter, molasses and salt in large bowl. Pour boiling water over all. Let stand until lukewarm. Meanwhile, dissolve yeast in 1/3 cup warm water. Add to cool oat mixture. Blend in flour, a little at a time, beating until dough is stiff, then knead until dough is elastic or bounces back when kneading. Let rise until double in bulk; punch down. Make into 2 loaves or 2 dozen rolls. Let rise again until double. Bake at 325° for 35 to 40 minutes.
Blend well by hand the cake mix, eggs, peanut butter and margarine in a bowl. Place 2/3 of dough onto bottom of a 9 x 13-inch pan. Press firmly to cover bottom of pan. In a saucepan at low heat, bring to a simmer the chocolate chips, milk and margarine until melted. Remove from heat and add the frosting, coconut, pecans and chocolate frosting. Spread mixture over dough. Crumble remaining dough on top of filling mixture. Bake at 350° for 20 to 25 minutes. Cool completely; cut into bars.
Beat together sugar, oil and eggs. Add other ingredients. Put in greased loaf pans. Bake 1 hour at 325°.
Sauce: Melt butter; add sugar, poppy seed, salt and mustard. Cook on low heat for 2 minutes.
Mix in large bowl the noodles and nuts. Melt both chips together. Pour over noodles. Mix well to coat everything. Drop by teaspoon on wax paper. Cool and enjoy!
Blend sugar and oil, add eggs and mix real good. Sift all dry ingredients together. Add flour with milk a little at a time. Add nuts, prunes and vanilla. Pour into ungreased pan. Bake 1 hour at 300°.
Mix sugar, flour, cocoa and salt in small pan. Add water and mix. Heat, stirring so as not to stick. Cook until thick. Remove from stove. Add vanilla and butter. Mix well. Ready to use. Can be stored in a jar in the refrigerator and reheated in a pan of hot water or microwave.
Cream butter and margarine until smooth. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and add to creamed mixture alternating with milk. Spoon into a well-greased 10-inch tube pan or Bundt pan. Bake at 325°.
Combine cabbage, onion and bell pepper. Boil vinegar, sugar, turmeric and dry mustard for 1 minute. Pour over cabbage mix. Keeps up to 1 to 2 weeks in covered dish in refrigerator.
Mix together Kool-Aid, sugar, water and pineapple juice. Pour into gallon jug and fill to top. Chill until slushy. When ready to serve, pour into punch bowl and add ginger ale.
Combine Burgundy, lemon juice, orange juice and rock candy syrup. Put soda water in just before serving.
Place chops in greased casserole dish. Sprinkle generously with garlic salt. Top each chop with butter and cover with syrup. Add small amount of water to prevent burning. Bake at 325° until golden brown and tender, about 1 hour. Serves 4 to 6.
Grind up all vegetables and put into a large bowl. Mix 1/2 cup of salt and 2 cups of water and pour over vegetables. Soak in refrigerator overnight. Mix together vinegar, mustard seed, celery seed, turmeric and sugar and bring to a boil. Simmer 3 to 5 minutes, put into hot jars and seal tightly.
Blend pudding mix with pineapple and juice. Fold in Cool Whip and marshmallows. Chill.
Mix together all ingredients. Place in greased dish (9 x 12-inch). Slice butter over top. Bake at 350° for 40 to 45 minutes.
Cook ground beef, carrots and onions until all juice is gone and meat is brown. Stir in chili powder; cook 1 minute. Stir in tomatoes with juice; add beans, sugar, oregano and salt. Heat to boiling. Reduce to simmer, uncovered for 20 minutes. Stir in frozen corn. Prepare muffin mix as label directs. Put cheese and olives in ground beef mixture. Put corn muffin mix into large decorating bag with writing tube and squeeze batter over ground beef mixture in lattice design. Can use a spoon for batter to create design. Bake at 400° for 15 minutes or until bread is done.