HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients, except corn flakes and butter. Spray 9 x 13-inch baking dish with Pam. Pour potato mixture into pan. Top with corn flakes and drizzle with butter. Bake at 450° for 45 minutes.
Prepare pie crust according to directions; roll dough and press into mini muffin tin. Put half chicken spread, then small amount of cheese to each. Beat eggs; stir in cream and pepper. Fill cups with about 1 1/2 teaspoon of egg mixture. Bake at 400° for 15 minutes. Makes 24.
Stir Jell-O in boiling water and add cream cheese and marshmallows. Stir and cook until dissolved. Cool slightly; add pineapple, whipped cream, nuts and salt. Mix well, refrigerate until firm.
Cook broccoli according to package directions; drain. Arrange broccoli in an 8-inch square baking pan that has been sprayed with a nonstick cooking spray.
Cream the sugar and butter well. Add liquid slowly and turn beater to high. Add vanilla or other flavoring. It turns out real fluffy like whipped cream. Don't over add the liquid. Beat as you add the liquid.
Combine all ingredients (except oleo and cracker crumbs) and put in a casserole dish. Top with Ritz cracker crumbs and pour melted oleo or butter on top of crumbs. Bake at 350° for 30 minutes. Serves 6 to 8.
Melt butter and make a roux with flour in a heavy saucepan. Add chicken broth, cream and milk. Add salt and white pepper to taste. Add onion juice. Simmer over low heat 10 minutes until milk is scalded. Do not boil. In separate bowl, beat egg yolks and 3 tablespoons cream until smooth. Slowly add approximately 1 cup of the hot soup mixture to egg mixture, whisking constantly. Pour this liaison into the pan with the rest of the soup, whisking constantly. Reheat. Stir all the time for a smooth consistency. Never boil. Add mustard last, stirring it in. Serve soup in small portions. Sprinkle with paprika.
Add buttermilk to desired consistency. Bake in 400° oven in iron skillet until done.
Pour half of the mixture in a glass dish. "Sink" one sliced banana in it and chill until set. Spread with a pint of sour cream. Pour remaining half of mixture over sour cream. "Sink" another sliced banana over this and chill until ready to serve.
Combine flours, soda, cinnamon and nutmeg in a small bowl and set aside. In a large bowl, mix applesauce, sugar, egg whites and bananas until well blended. Add flour mixture and walnuts, stirring until just blended.
Must put in large bowl in this order. Put 3/4 of chopped Oreo cookies in bottom of bowl. In large mixing bowl, soften butter with cream cheese and powdered sugar. Mix until fluffy. Pour into large bowl on top of cookies. In large mixing bowl, combine vanilla pudding with milk and blend until well mixed. Fold in the Cool Whip. Pour mixture on top of cream cheese in bowl. Sprinkle remaining chopped Oreo cookies on top of whip cream mixture. Keep refrigerated.
Bring water to a boil. Add all ingredients. Cover and stir occasionally. Cook until cabbage is tender. Additional water may be added if needed. Cook over low heat, approximately 25 minutes. Serves 4 to 6.
Melt margarine in medium size saucepan. Add cocoa and stir until dissolved. Add water and bring to boil. Remove from heat. Add flour and sugar, stirring well to mix. Add buttermilk, eggs and vanilla. Mix well.
Combine oleo, oil, chocolate and water in pan and heat until melted. Combine flour, soda, sugar, milk, eggs, cinnamon, and vanilla in a large bowl. Add first mixture. Pour into greased 13 x 9-inch pan and bake at 350° for 20 to 25 minutes until done.
Pour boiling water over cabbage leaves to cover; allow to stand for 10 minutes. Combine ground chuck, 1 cup cheese, corn, onion, salt and pepper, just until blended. Remove cabbage leaves from water. Place 2/3 cup of meat mixture in each leaf, fold in sides and roll lengthwise. Fasten with wood toothpicks.
Beat eggs. Add other ingredients to blend. If too soft to handle, refrigerate for a while. Roll into small balls; place on cookie sheet. Bake for 20 minutes in a 350° oven. Cool and serve.
Mix pudding with milk until thick. Add sour cream and Cool Whip. Layer, starting with wafers, bananas and pudding mix, ending with pudding mix. Refrigerate until ready to eat.
Heat oven to 350°. Place contents of vegetables, seasoning packet from stuffing mix and butter in a bowl. Add hot water; stir well, add stuffing crumbs, stir gently to mix. Mix soup and milk in a 2-quart casserole dish. Stir in chicken, vegetables and thyme. Spoon stuffing over chicken mixture. Bake for 45 to 60 minutes or until hot and bubbly.
Cook carrots until almost tender, drain. Bring to boil soup, vinegar, sugar, pepper, onion and celery. Pour over carrots. Cool and refrigerate overnight. Keeps 7 to 10 days.
Line an 8 x 4 x 2-inch loaf pan with foil, extending foil over edges of pan. Butter the foil. Set pan aside.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Prepare Jiffy cornbread mix as directed on box. Pour 1/2 of the mix into pan. Combine all other ingredients and pour over cornbread mixture. Add the remaining 1/2 of the cornbread mix over the top. Bake at 350° until golden brown, approximately 45 minutes to 1 hour.
Lay tomato slices on toast. Add bacon and top with cheese. Place sandwich on napkin. Place sandwich and napkin on foil in microwave oven. Microwave at High for 15 to 35 seconds or until cheese melts.
In 8-inch baking dish, combine zucchini, Parmesan cheese and tomato sauce; heat, covered, on High for 8 to 9 minutes or until zucchini is tender, stirring once. Sprinkle with Mozzarella cheese and let stand, covered, 5 minutes before serving.
Mix meat and onion. Roll into small balls and fry. Drain well. Mix jelly and chili sauce. Add meatballs.
Cover peas with water; soak overnight. Brown sausage; to crumble, add onion. Cook until tender. Drain. Drain peas well; stir in sausage and remaining ingredients. Bring to a boil. Reduce heat. Simmer 1 1/2 hours. Add water, if needed.
Combine fruit and nuts. Blend wet ingredients and salt in measuring cup. Pour the wet mixture onto the carrot mixture, tossing to mix well.
Combine green pepper, jalapeno pepper, vinegar and sugar in large saucepan. Bring to a boil. Boil 4 minutes. Remove from heat and let cool 1 minute. Add pectin and a few drops of green food coloring (if desired). Pour into hot sterilized jelly glasses and seal. Makes about five 6 ounce glasses of jelly.
Beat eggs slightly to mix. Add sugar and salt and beat to mix. Scald milk (crinkly film forms on top). Stir into egg mixture. Add vanilla. Pour into a baking dish (1 1/2-quart). Set in a pan of hot water. Bake at 350° for 45 to 50 minutes, just until silver knife inserted 1-inch from edge comes out clean. Immediately remove from heat. Center sets as it stands. Makes 6 servings.
Drain juice from pineapple. Beat egg in juice and cook until thick with sugar and flour. Pour over all ingredients.
Combine ground beef, bread crumbs, Worcestershire sauce, salt, onions and dash of pepper. Shape into 16 balls and brown in 2 tablespoons of vegetable oil in large skillet. Quarter the carrots, potatoes, large onion and green beans or peas. Stir in 2 cans Hunt's tomato sauce (8 ounce size) and 1/2 cup water. Cover and simmer until vegetables are tender (about 1/2 hour). If desired substitute tomato sauce for cream of mushroom soup. Makes 4 to 5 servings.
Mix cake mix, melted butter and all but 2 tablespoons of evaporated milk until well blended. Spread 1/2 batter in 13 x 9 x 2-inch pan. Mixture will form thin layer. Bake 10 minutes at 350°. Reserve remaining batter. Melt caramels with 2 tablespoons evaporated milk. Remove cake from oven. Sprinkle with chips and drizzle with caramels. Drop remaining batter by teaspoon over caramel until covered. Bake 20 minutes at 350°. Cut while warm. Press pecan halves on each square.
In small bowl, combine Cheddar cheese, cream cheese and Blue Bonnet margarine until well blended. Spread 1/4 of mixture on 1 ham slice. Repeat with remaining cheese mixture and ham slices. Roll up from short sides. Chill for several hours or wrap and freeze, if desired.
In a 5-quart kettle, brown sausage on medium heat. Drain fat. Add garlic and onions. Cook until limp. Stir in and break up tomatoes. Add broth, wine, basil, thyme and parsley. Simmer uncovered for 30 minutes. Add veggies and noodles. Cover and simmer 25 minutes more. Sprinkle each serving with Parmesan cheese.
Cream together shortening and sugars. Add egg and beat well. Sift together dry ingredients; stir into creamed mixture. Add nuts. Shape into rolls about 2 1/2 inches across. Wrap in waxed paper and chill thoroughly.
Melt margarine in pan, remove from heat and add flour, salt, pepper and parsley. Blend well. Gradually stir in milk. Return to heat and cook, stirring constantly until mixture is very thick. Add beaten egg and Worcestershire sauce. Cool.
Mix all ingredients together and roll dough the size of a tennis ball. Mash them flat, about 1/8-inch thick, then fry them in around 350° skillet (make sure grease is hot). Fry until brown.
Mix sugar and flour together in baking dish. Pour milk into dish slowly, while stirring constantly. (If you dump the milk in without stirring, it will be lumpy.) Add drained fruit. Pour melted butter (or oleo) gently over top of other ingredients. Bake at about 350° until browned on top, about 30 to 45 minutes. Pie should be juicy and "gooey" on the bottom and crusty on top.
Mix beef with chopped onion. Grease a large casserole. Mix remaining ingredients and pour into casserole. Top with bread crumbs. Bake 2 hours at 350°.
Cream butter and sugar. Add flour, nuts and vanilla, mix well. Pinch off pieces the size of a marble and roll about finger size. Shape into crescents. Bake on an ungreased cookie sheet at 325° for 25 to 30 minutes. Do not brown. Roll in powdered sugar while warm.
Mix together sugar, corn syrup, water and salt in a 1 1/2-quart casserole dish. Cook in microwave on full power for 15 minutes. Stir once during cooking. While syrup cooks, beat egg whites until stiff peaks form in large bowl. Gradually pour hot syrup over egg whites while beating at high speed until mixture is thickened and candy starts to lose its gloss. Beating may require about 12 minutes. Add vanilla to beaten mixture. Drop by teaspoon on wax paper.
Boil potatoes, sausage and onion until they are almost done. Add noodles and cook until done. Drain well. Add soup, peas, butter, salt and pepper. Cook until hot. Add cheese on top. Cook until melted.
Combine flour and sugar in bowl. Combine and bring to a boil butter, oil, cocoa and water. Add to flour/sugar mixture, then add remaining ingredients. Bake in ungreased cake pan at 350° for 30 minutes.
Spray baking dish (Pyrex or Corning Ware) with Pam. Mix together meat, rice, salt, pepper, crackers, onions, egg, chili powder, water, 1/2 of tomato sauce, sugar, parsley flakes and catsup. Stuff bell pepper pieces with meat mixture.
Bring this mixture to a boil. First add to boiling mixture 6 quarts of cup up okra. Then boil okra until it changes color. Pack okra in jars; cover with some of the mixture and seal jars.
Dissolve Jell-O in boiling water. Add pineapple, bananas, chopped fruit of choice to Jell-O. Pour 1/2 mixture in 9 x 13-inch pan. Spoon sour cream over Jell-O mixture. Pour remaining Jell-O over sour cream.
Brown ground beef and onions; pour off fat. Add next 7 ingredients. Simmer for 30 minutes. Serve over buns. Serves 20.
Place chicken in baking pan. Pour melted butter over. Combine brown sugar, orange peel, ginger and orange juice. Pour over chicken. Bake uncovered at 350° for 45 minutes. Remove and add drained cherries. Return to oven; bake 30 minutes or until chicken is tender and golden brown. Makes 8 servings.
Sprinkle the lemon juice over the apples to prevent browning; set aside. Sift flour, salt and sugar into a bowl. Beat eggs in with the milk. Stir the egg mixture into the flour mixture, blending well. Fold in the apples. Heat the butter in a saute pan over medium-high heat. Spoon the batter into the pan, in 2-ounce portions. Cook the pancakes, turning once, until golden brown on both sides. Dust with powdered sugar and cinnamon and serve immediately.
Cook grits in boiling water and salt. Add all other ingredients, except American cheese. Bake in moderate oven (375°) for 45 minutes. Remove from oven. Cover with American cheese. Return to oven and bake until cheese is brown.
Place liver in bottom of pan or casserole dish. Add salt, pepper and chopped apples. Add the onions, then add water and bacon on top. Cover and bake at 350° for 45 minutes, then uncover and brown.
Cut a cross in the end of each sprout for more even cooking. Cook in boiling water for 5 to 10 minutes or until crisp-tender. Drain well. In a deep skillet over low heat, stir sugar and butter until sugar dissolves. Add sprouts and pecans; toss until well glazed. Serve hot.
Grease a loaf pan, 9 x 5 x 3-inch size. Cover bottom well and sides, 1/2 way up only. Mix the flour, baking powder, baking soda and salt and set aside. In a mixer, cream the butter and sugar until fluffy. Add eggs and continue to beat. In another small dish, mash the bananas with a fork and stir in the milk.
Drain squash and onion in colander and sprinkle with salt. Add flour, meal, pepper, cheese and egg; mix well. Form into patties and fry.
Whip cream cheese with fork until fluffy. Add condensed milk and mix well. Add lemon juice and vanilla and mix well. Pour into graham cracker crust, cover and chill approximately 45 minutes. Top with pie filling.
Heat oven to 375°. Shut off. Put almond bark and chips in bowl and put in oven; let melt. Add peanuts. Stir. Drop on wax paper in spoonfuls.
Mix well. Put in unbaked pie shell. Bake 1 hour at 350°.
Prepare rice according to package. While rice is cooking, chop onion and core and chop apple. Sprinkle chicken with salt. In a large skillet, cook chicken in 2 tablespoons of margarine for 6 minutes or until golden brown. Transfer to plate. Add the remaining margarine to skillet; cook onion for 5 minutes. Stir in curry powder. Cook 1 minute. Return chicken to skillet. Add apple, raisins and broth; bring to a boil, cover and reduce heat to low. Cook 10 to 12 minutes until done (until internal juices run clear or temperature reaches 170°). Serve over rice. Sprinkle with desired garnish.
Cook chicken in 4 cups of water for 40 minutes. Drain and take chicken off the bone. Add cubes, onion, carrots and simmer 10 minutes. Add green pepper and next 5 ingredients. Simmer 10 more minutes. Combine 1/4 cup water and cornstarch. Add to chow mein, along with chicken. Serve over rice or can of noodles.
Mix cheese and soups together. Chop onion and green pepper into small chunks. Saute in butter to soften, then add to soup mixture. Cook sea shells according to directions (not too soft). Drain well, then add to soup mixture. Put in baking dish and bake at 350° for 30 minutes.
Cream the first 4 ingredients. Add the next 7 ingredients. Bake in layers in greased and floured cake pans at 350° for 30 minutes. Place raisins, coconut and nuts in food processor, then cook sugar and milk until it forms soft ball stage. Add egg yolks and beat until thick. Add fruit and nuts and spread.
Mix rhubarb and sugar; let stand overnight. Add cherry pie mix. Cook until rhubarb is mushy. Remove from heat and add cherry jello.
Cut squash into 1/4-inch slices. Season with salt. Dredge with cornmeal or flour. Heat vegetable oil or bacon drippings in heavy skillet. Add squash, then cover with sugar. Fry slowly until browned, turning several times. Serves 4 to 6.
Juice lemons and pour juice into a 2-quart pitcher. Add sugar and water. Stir until sugar is melted. Add ice cubes. Makes 2 quarts.
Sift flour and set aside. Combine salt, Crisco, sugar and milk; scald and set aside. Dissolve yeast in 1/2 cup warm water. Add eggs to milk mixture after mixture has cooled. Pour all mixtures together, except 1/2 cup of flour, and beat until smooth. Dough should be sort of sticky. If dough is not too firm, use all of the 6 cups of flour. If dough is too firm, do not add the last 1/2 cup of flour.
Mix together and bake 15 minutes at 350°. Serve warm or cold with chips. (Better warm.)
Boil (cover ribs with water; cook about 1 1/2 hours for really tender ribs). Check in 45 minutes to be sure there is still enough water covering the ribs. Drain THOROUGHLY. Mix the soy sauce and cornstarch. Put boiled ribs in a large Tupperware bowl. Pour mixture over and seal. Refrigerate for a couple of hours. Shake it up, turn it over, etc., several times during the 2 hours to coat all the meat. In the meantime, mix the remaining ingredients.
Mix well and bake at 350° to 400° for 30 minutes. May add raisins and nutmeg, if desired.
Saute 2 cups chicken till cooked through. Preheat oven to 375 degrees. Coarsely chop chicken with food chopper, place in large mixing bowl. Add cheese, green chilies, mayonnaise and seasoning mix. Add crushed chips to chicken mixture and mix well. Unroll crescent dough. Separate into triangles. Arrange triangles in a circle on baking stone, pizza pan or large air bake pan with wide ends overlapping in the center and points towards the center. Scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center off ring. Filling will not be completely covered. Bake 20 to 20 minutes or until brown. Serve with sour cream and salsa.
Use alternate layers of cold turkey and cooked wide noodles. Sprinkle each layer with Parmesan cheese and canned cream of mushroom soup. Sprinkle top with cheese and bake 1 hour or until bubbly at 350°. Pour a little white wine over if you need moisture.
Saute bacon until brown and crisp; remove and drain on paper towels. Dice. Saute chopped onion and potatoes for a couple of minutes. Sprinkle with flour; add clam juice and stir to combine. Bring to a boil. Simmer, stirring often, until potatoes are soft, about 15 minutes. Add half and half and season to taste. Add minced clams; heat until simmering. Do not boil. Add whipping cream. Sprinkle with parsley and diced bacon.
Cream together shortening and sugar. Add eggs, a few at a time, beating after each addition. Sift together dry ingredients; add to creamed mixture. Mix in mincemeat and apples. Bake in 2 (16 1/2 x 26-inch) pans in a 350° oven for 35 to 40 minutes.
Put in blender and whip (covered). Remove cover to slowly add 3/4 cup salad oil in steady stream (with the blender going).
Preheat oven to 350°. Brown sausage or bacon and set aside. Beat eggs; add cheese and milk. Mix well. Add sausage or bacon. Pour in pie crust. Bake 30 minutes.
Saute onion and garlic; add paste and stir, then add sauce. Add 2 paste cans of water and one sauce can of water. Salt and pepper to taste. Sprinkle oregano and Parmesan cheese into sauce. Let boil on medium-low heat, stirring often. Sauce is done when thick enough that it doesn't run off spoon.
Mix all ingredients together. Pour into a prepared pie shell. Place pie on a cookie sheet and bake at 350° for approximately 1 hour or until knife inserted into the center comes out clean.
Mix and roll on floured board about 1/2-inch thick. Cut out and bake 10 minutes at 350°.
Slice the tomatoes into round disks; spread them on a large flat plate. Sprinkle basil on tomatoes, then olive oil. Yield: 6 servings. Approximate calories/serving: 50.
Combine sugar and oil. Blend 2 minutes with mixer. Add eggs and beat until smooth. Sift dry ingredients. Add dry ingredients alternately with buttermilk. Blend well after each addition. Add vanilla, nuts and jam. Bake in Bundt pan at 350° for 60 to 70 minutes.
Mix first 5 ingredients in large bowl. Add salt; toss. Let mixture stand 1 hour. Rinse cabbage mixture thoroughly to remove excess salt. Drain. Return to bowl. Combine all remaining ingredients in heavy medium saucepan. Stir over low heat until sugar dissolves and mixture is hot; do not boil. Pour dressing over cabbage and mix to coat. Let slaw stand 1 hour. (Can be prepared up to 2 days ahead. Cover and refrigerate.) Drain slaw before serving. Makes 6 to 8 servings.
Preheat oven and cookie sheet to 350°. In medium saucepan, melt oleo and add cocoa. Stir until dissolved. Add hot water and stir. With wire whisk, blend in sugar, flour, salt, vanilla and milk. Stir until smooth. Mix in pecans and pour into crust. Bake on preheated cookie sheet for 50 minutes or until set. Let cool before serving (1 1/2 to 2 hours).
Mix all ingredients together. Pour in hot pan or griddle. Makes about 5 to 6 medium pancakes.
Tie peppercorns in a piece of cheesecloth. Combine peppercorns and remaining ingredients in a large kettle. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours, stirring mixture occasionally. Pour hot mixture into hot, sterilized jars, leaving 1/4-inch headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands. Process chutney in boiling water bath for 10 minutes. Yields 8 half pints.
Melt half oleo (1/4 cup) and brown sugar together in an 8 x 10-inch pan. Slice bananas and arrange in rows on top of brown sugar mixture. Cream remainder oleo and white sugar until light and fluffy. Add beaten egg and vanilla. Blend thoroughly.
Put all ingredients in heavy skillet. Bring to boil. Lower heat. Cover and simmer 20 minutes. Stir occasionally. Remove cover and simmer 15 minutes longer. Make ahead for best flavor!
Mix flour and margarine until crumbly. Stir in nuts. Press into 9 x 13-inch pan, bake at 350° until lightly browned (15 minutes).
Combine and put in buttered casserole with lid. Bake 45 minutes in 350° oven.
Mix all ingredients together. In an iron skillet, put grease 1/4-inch deep. When grease is hot, drop potato mixture by spoonfuls and pat down with spoon. Brown both sides. Take out and drain on paper towels.
Place chicken in pot and cover with water. Boil until done. Remove chicken and set aside. Bring liquid to a boil. Cut tortillas into 1/2-inch strips. Tear them up and drop into chicken broth. Cook until thickened by the tortillas. Add seasonings. Separate chicken from the bone and add to the tortilla mixture. Stir occasionally.
Mix sugar, cocoa, vanilla in a bowl. Mix milk and flour in a pan (make sure most of the lumps are out). Add sugar mixture. Let simmer to thicken. Serve with hot biscuits.
Mix all ingredients and form a ball. Roll out on floured board about 1/8-inch thick. Cut into strips about 4-inches long. Slit each piece in center and pull dough through the slit. Fry until light brown. Drain on paper towel and sprinkle with powdered sugar.
Beat butter and cream cheese together until creamy. Add vanilla. Sift together flour and salt. Add to creamed mix; mix well. Stir in oats; mix well. Chill 1 hour. Roll on lightly floured board 1/4-inch thick. Cut with 2 1/2-inch heart cutter. Place on ungreased cookie sheet. Press with thumb to make indentation in center of each cookie; fill with 1/2 teaspoon preserves. Bake at 350° for 16 to 18 minutes. Makes 2 1/2 dozen.
Blend softened butter, cheese spread, garlic and seasoned salt. Mix in crab meat. Spread on split English muffins. Freeze or chill 10 minutes. Cut in eighths and broil until bubbly and crisp. These are good even if you are not a fan of crab.
Wash and sort lentils. Place in a saucepan with 2 cups water. Cover and bring to a boil. Reduce heat and simmer 20 minutes or until tender but firm. In a small bowl, combine soy sauce, honey, vinegar and ginger. Mix and set aside. Cook egg noodles until tender to bite or al dente. Drain and set aside. Heat sesame oil over medium heat in a large skillet. When hot, add garlic and carrot; saute over medium-low heat until carrot is tender-crisp. Add green pepper and green onions; saute just until the onions wilt a bit. Add cooked lentils and soy sauce and honey mixture. Simmer over low heat for 10 minutes. Combine all ingredients. Blend well; let stand for a few minutes. This is even better the next day.
Stir cookies into softened ice cream. Spread in prepared crust. Freeze 2 to 3 hours or until firm. Garnish as desired. Let stand 5 to 10 minutes before cutting into wedges to serve.
Break bread crumbs; add broth. Add remaining ingredients and beat slightly. Pour into a shallow pan; bake 30 minutes in hot oven. Yield: 6 servings.