HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put graham cracker crust in a large square Tupperware container and place in freezer while preparing the filling. Chill can of milk. Pour into a large mixing bowl and place in freezer until crystals form around edge. Beat until like whipped cream. Then slowly add a cup of sugar and 1/2 cup lemon juice. Pour into crust and put into freezer until frozen. Cut into squares when serving.
*For buttermilk biscuits: Substitute about 1 cup of buttermilk, less 2 tablespoons.
Beat eggs in skillet. Add sugar and oleo. Cook slow until melted, about 5 minutes. Add dates and cook 10 minutes. Take off fire, add pecans, Rice Krispies and vanilla. Cool and roll into balls. Roll in coconut.
Brown sausage in pan big enough to hold sausage and potatoes. When brown, add in the peeled and diced potatoes. Cook through until hot. Layer in bottom of greased 13 x 9 pan. Layer green chiles and cheese. Sprinkle salt and pepper to taste. Spread grated cheese over the top. Mix the eggs and sour cream with mixer and pour mixture. Bake at 350° until center is firm. Takes about 35 to 45 minutes. Serve with salsa.
Cook ground meat and onion until done. Stir in can of drained whole kernel corn, tomato sauce, rice, steak sauce, salt and pepper. Spoon into steamed peppers. Bake at 350° for 30 to 35 minutes.
Trim any excess fat from steak; cut steak into 1/4-inch thick diagonal slices. Heat a large skillet until very hot. Add 1 tablespoon of butter and swirl to coat bottom of skillet. Pan-fry beef strips, a few at a time, 1 minute on each side or until steak is done as you like it and all strips are fried, using more butter as needed. Keep warm.
Cook chicken. Remove from broth. Add spaghetti to broth and cook 4 to 6 minutes. Let stand until spaghetti absorbs broth. Combine pimento, soup, salt, pepper, milk and chicken pieces. Layer in casserole dish the chicken mixture and spaghetti. Repeat. Top with bread crumbs and cheese. Dot with butter. Bake at 350° for 30 minutes.
In pan, bring to boil (rolling) the sugar, milk and oleo, stirring constantly. Reduce heat to medium-low. Boil 9 minutes, stirring frequently. Remove and stir in chocolate chips, vanilla, flour, cracker crumbs and nuts. Turn into 8 x 8-inch pan. Cool and cut into squares.
Melt chocolate in boiling water. Cool. Cream the butter and sugar until light and fluffy. Add egg yolks, one at a time. Beat after each addition. Add chocolate and vanilla.
Combine vegetables; add salt and water. Let stand overnight, then drain. Heat vinegar, sugar and seeds to boiling. Add vegetables. Bring to boil; cook slowly for 10 minutes. Seal in hot sterilized jars. Makes 5 pints.
When spread with cream cheese or cottage cheese, this moist loaf makes a delicious snack or sandwiches to serve with tea or to accompany salad.
Saute the onions and green pepper in the salad oil until they are tender. Add the ground beef. Cook until the beef is brown. Stir in the tomatoes, uncooked rice, chili powder, salt and pepper. Pour into a 2-quart baking dish. Bake 1 hour in a 350° oven.
On wax paper, combine flour, salt and baking powder. In large mixing bowl with mixer on medium, beat butter, sugar and vanilla until fluffy. In measuring cup, mix baking soda with water; add buttermilk. With mixer at low speed, alternately beat buttermilk and flour mixture into butter and sugar mixture until well combined. In medium mixing bowl with mixer on high, beat egg whites until soft peaks form. Fold whites into batter. Divide batter evenly into prepared pans (greased and floured). Bake 20 minutes in preheated 350° oven until pick inserted comes out clean. Remove from pans and cool completely on wire rack. Fill center and frost with buttercream frosting.
Beat eggs, corn, milk and oil. Add all dry ingredients. Bake in a 9 x 9 x 2-inch pan at 350° for 45 minutes.
Saute onion and green pepper for 5 minutes in the butter. Add tomatoes and rice, heat to boiling. Reduce heat and simmer for 5 minutes more. Season to taste. Makes 5 servings.
Beat until blended the cream cheese, 1 egg yolk, 1 cup sugar and vanilla. Press 1 package of crescent rolls in a 9 x 13-inch pan. Spread cream cheese mixture over dough. Place the second package of crescent rolls over the cream cheese. Beat the egg white until frothy; spread on top. Mix 1/3 cup sugar, cinnamon and chopped walnuts. Put over the frothy egg white. Bake at 350° for 30 to 35 minutes.
Cream the butter, syrup, sugar and eggs. Add milk and vanilla. Gradually work flour into mixture until stiff enough to roll (not too stiff). Roll out and cut into shapes. Bake in a moderate oven until brown.
Drain fruit cocktail and pineapple, reserving liquid. Drain mandarin oranges. Combine box of pudding and 1 3/4 c. of reserved pineapple and fruit cocktail juice. Cook until thick. Chill to lukewarm. Combine pudding with fruit and chill completely. Fresh strawberries or fruit can be added as well.
Cream sugar and butter. Add nuts and flour. Roll into small balls. Bake for 1 hour in a 275° oven. When cold, roll in confectioners sugar.
Peel and core apples; slice thinly. Place in large bowl; cover with water. Microwave in covered dish for 11 1/2 minutes. Add sugar and cinnamon; blend until smooth. Place in jars to store.
Mix well and store in jars. Use 2 to 3 teaspoons for each cup with boiling water.
Cook and drain asparagus. Blend onion soup mix with melted butter or margarine. Arrange asparagus in a 9 x 9-inch baking dish. Drizzle with the butter-onion mix. Sprinkle on both cheeses. Bake in a 450° oven for 10 minutes or until cheese is melted. Serves 8.
In the top of a double boiler over boiling water, heat water, butter and vinegar. In a bowl, beat eggs; add sugar and cornstarch. Add to butter mixture. Cook and stir constantly until thick, about 5 to 7 minutes. Remove from the heat and allow to cool. Stir in salad dressing. Fold in the whipped cream. In a large bowl, toss potatoes, onion, green onions, salt and pepper. Pour the dressing over and mix gently. Chill. Garnish with cooked eggs and sprinkle with paprika.
Prepare pie crust and partially bake for 8 minutes at 350°. Melt 3 teaspoons butter in skillet. Add onion, salt and broccoli. Cover; simmer 5 minutes. Beat eggs, cream, salt and nutmeg; add cheese and stir. Pour into pie shell and dot with remaining butter and bake 35 minutes at 350°.
Place in 8 x 8-inch casserole dish and bake at 350° for 45 minutes. Can be made the night before and refrigerate overnight.
Mix all ingredients well and pour into 2-greased pie pans. Bake at 325° for 30 to 40 minutes. Makes it's own crust.
Combine all seasoning and rub over surface of roast. Pour 1 cup of hot water in roast pan and cover roast in pan. Cook until tender and fork comes out clean. Remove roast from oven and let stand 10 to 20 minutes before slicing. Cook at 325° for 1 hour.
Preheat oven to 350°. Spread cream cheese on bottom of pie plate. Add chili on top, then sprinkle shredded Cheddar cheese (whole package) on top of that. Bake at 350° for about 30 minutes, or until cheese is melted. Serve with tortillas. Goes great with margaritas!
Mix all ingredients together except wieners. Heat slowly for 10 minutes. Drop sliced wieners into sauce.
Combine pork and beans, cheese spread and green onions. Heat until cheese spread is melted. Stir in tomato. Serve warm with taco or corn chips.
Dump in large bowl strawberries, pie filling and pineapple. Mix gently. Add bananas. Mix gently. May be served with a dollop of Cool Whip or plain. Refrigerate after mixing.
Cream margarine and sugar on medium speed for 5 minutes. Add eggs. Mix thoroughly. Mix dry ingredients. Add to creamed mixture until well blended. Combine 8 ounces sugar and cinnamon. Roll dough into 1-inch balls. Roll in cinnamon and sugar. Place in ungreased baking sheet. Bake at 375° for 8 to 10 minutes. These cookies puff up at first, then flatten out with a crinkled top.
Dump pie filling or pineapple into pan. Mix with spoon, then sprinkle cake mix over top until you have used all of it. Cut margarine up on top of cake mix. Bake in 350° oven until brown and cake mix is done.
Blend first 3 ingredients until creamy. Soften cream cheese slightly. Beat into the butter mixture with milk and vanilla. Beat in remaining ingredients.
Combine sugar, flour, soda, baking powder and salt in a large mixing bowl. Add shortening, bananas, eggs, buttermilk and vanilla. Beat until smooth. Stir in pecans. Pour batter into a greased and floured 9 x 13-inch pan or two round cake pans. Bake at 325° for 25 minutes if in layers or 35 minutes if in a rectangular pan.
Mix apples and sugar together. Let stand while mixing dry ingredients, then mix with apples. Add eggs, oil, vanilla and nuts. Mix well. Pour in 13 x 9 x 2-inch greased and floured pan. Sprinkle with brown sugar and more cinnamon on top before baking. Bake at 350° for 50 minutes until done.
Boil chicken breasts until tender; pull off bone and cut in small pieces. Mix sour cream and soup together; add chicken. Pour into casserole dish.
Slice potatoes in rounds thinly. Fry in oil until soft and tender on inside and crispy on the outside with a golden-like color. Sprinkle with salt while hot.
Heat oven to 350°. Grease an 8-inch square baking dish. Spread 1 side of bread slices with mustard. Arrange 4 slices, mustard side up, over bottom of prepared baking dish. Top with half the ham, broccoli and cheese. Cover with remaining bread, mustard side down, slices overlapping. Top with remaining ham, broccoli and cheese. Whisk milk and eggs until well blended; pour over bread. Bake 40 to 45 minutes until puffed, edges of bread are golden brown and knife inserted near center comes out clean.
Pour everything into a large roasting pan and mix thoroughly. Bake at 300° for at least 3 to 4 hours until as dark and as thick as desired. Makes approximately 15 pints. I usually can the extra.
Sift together sugar, salt and flour. Set aside. Put in saucepan: butter, cocoa and water. Bring to a boil and pour over first mixture, stirring well. Add buttermilk, soda, eggs and vanilla. Pour into large greased pan. Bake at 400° for 30 minutes.
Toast pecans in butter in oven. Mix cornstarch and sugar. Add milk and cook over direct heat until thick, stirring constantly. Remove from heat; add vanilla. Chill the whip cream until stiff. Fold in chilled mixture and Edwards pecans. Pour into freezing tray of automatic refrigerator and freeze.
Take the Hershey bars and break them into twos. Get 4 marshmallows and stick in between two graham crackers. Bake in oven for 5 to 10 minutes. Eat!
Cook beets until tender; cool slightly. Peel and dice. Blend sugar, salt and cornstarch in another pan. Add vinegar; stir until mixed. Cook until thick and smooth. Stir constantly. Add butter and onion. Stir; pour over beets (heat if desired). Makes about 6 servings.
Split chicken in half. Place in baking pan. Add all ingredients. Bake 30 minutes in 350° oven.
Mix all ingredients. Serve with crackers. This is best if you let set in refrigerator for several hours before serving.
Sift flour and baking powder 3 times and sit aside. Cream butter, Crisco and sugar until fluffy. Add milk and flour alternately. Beat in eggs one at a time. Add vanilla. Pour into 10-inch tube pan. Bake at 325° for 1 hour and 10 minutes or until brown.
Chop peppers and boil until tender. While boiling peppers, brown ground beef and onion in skillet; drain. Mix together in large pot the peppers, beef, beans, tomato juice and chili seasoning. Cook for approximately 30 minutes. Good served with sweet pickles, olives and Cheddar cheese.
Combine brown sugar, butter, and 1 teaspoon cinnamon in a 13 x 9 baking dish. Add apples and cranberries, toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top. Mix eggs, milk, vanilla and the remaining cinnamon until well blended. Pour mixture over the bread, soaking and bread completely. Cover and refrigerate 4 to 24 hours. Bake covered with aluminum foil in a preheated 375 degree oven for 40 minutes. Uncover and bake 5 more minutes. Remove from oven and let stand 5 minutes. Serve warm.
Mix first 4 ingredients and bring to boil and cook 1 minute. Cut vegetables into bite-sized pieces. Pour cooled mixture over vegetables and refrigerate overnight.
Stir, in a large skillet, over medium-high heat, the chicken, onion and garlic, in oil, for about 10 minutes.
Heat oven to 425°. Melt margarine in a 13 x 9 x 2-inch rectangular pan in oven. Mix baking mix, paprika, salt and pepper; coat chicken. Place skin side down in pan. Bake 35 minutes. Turn; bake about 15 minutes or until done.
Preheat oven to 250°. Cream the butter with the sugar. Beat in eggs, one at a time, beating after each addition. Mix together the flour, baking powder and salt. Add gradually to creamed mixture. Add vanilla and almond. Dredge fruit and nuts with 1 cup flour. Add to first mixture. Bake for 3 hours. Makes a large cake.
Mix together; add 5 drops of red food coloring; put in large bowl and set overnight. Keep cool in refrigerator before using.
Brown ground beef. Add chili powder and salt and pepper to taste. Soften tortillas in oil or in the microwave. Fill each with 1 spoon of meat, cheese and onions. Roll up and place, side by side, in a large greased casserole dish. When ready to bake, add sauce.
Combine cream cheese and milk, mixing until well blended. Add remaining ingredients. Mix well. Chill. Serve with veggies or chips or both.
Put all ingredients in a kettle. Stir to break up ground chuck. Simmer until meat is done and chili is the desired thickness.
Whisk buttermilk with egg in a shallow bowl. Combine breadcrumbs, paprika, salt, pepper and pecans on a separate plate or sheet of wax paper. Dip chicken in buttermilk mixture, then place in breading; turn to coat both sides. Heat oil and butter in a large non-stick skillet over medium-high heat; tilt skillet to coat bottom. Add chicken and cook 3 to 5 minutes per side or until browned and crusty. Remove from skillet when internal temperature of chicken reaches 165 degrees. Serve immediately.
Break eggs into small mixing bowl, being careful not to get any egg shell in the eggs. Add milk, salt and pepper. Beat egg mixture with fork. Place margarine in skillet; heat over medium heat until margarine is melted. Pour egg mixture into skillet. Scramble with fork or spatula until eggs look fairly dry.
Heat oven to 425°. Grease 15 x 10 x 1-inch baking pan. Heat oil in nonstick skillet over medium heat. Add broccoli, cauliflower, carrot and garlic; cook 2 to 6 minutes until tender-crisp, stirring often. Remove from heat and stir in green onions.
Combine sweetened condensed milk and key lime juice in a large bowl. Beat heavy cream to stiff peaks. Fold into milk mixture until blended. Scoop filling into prepared crust. Freeze until semi-frozen, at least 4 hours. Let stand at room temperature 10 minutes before serving.
Melt margarine in a 9 x 13-inch pan. Mix flour, sugar and milk. Knead about 5 times. Pour most of margarine into a cup and spread dough in the pan. Pour melted butter on top. Cut with pizza cutter into stick shapes. Sprinkle with sesame seed. Bake at 450° for 10 to 15 minutes.
Combine and put in greased casserole. Sprinkle with potato chips. Bake at 350° for 30 to 40 minutes.
Combine in large bowl all ingredients except the Crisco, sugar and eggs. In a second bowl, cream the sugar, eggs and Crisco together. Add dry ingredients to creamed mixture alternately with 1 1/2 cups pumpkin, beginning and ending with dry mixture. Pour into pans and bake 1 hour.
Put rice on bottom of roaster and cover with onion soup and 1 can water. Place chicken on top of rice and pour chicken soup, mixed with 1 can water, over top. Bake 2 hours, uncovered, at 350° or until chicken is tender.
In a small bowl mix cream cheese, sour cream, oregano and garlic powder. Spread mixture in a 9-inch round baking pan. Spread pizza sauce on cheese mixture. Sprinkle pepperoni, green onions, oregano and green peppers on top of the sauce. Bake at 350° for 10 to 15 minutes. Remove from oven and sprinkle Mozzarella cheese on top. Return to oven for another 5 minutes or until cheese is melted. (Can be prepared ahead of time and refrigerated until ready for baking.) Serve with white corn chips and sliced green peppers for dipping.
Dissolve red hots in boiling water. Stir in raspberry or red jello. Stir well to dissolve. Add applesauce. When partially set, add celery and ground nutmeats. Serves 8 to 10.
Combine flour, cream of tartar, baking soda and salt. Cream butter with sugar. Add egg and milk. Mix wet and dry ingredients; stir in vanilla. Shape into walnut shaped balls. Space on a pan and flatten with a fork dipped in cold water. Bake at 350° for 10 to 15 minutes, until edges are tan, not brown!
Put all ingredients into a blender and blend on high until all combined. Pour into buttered 10-inch pie plate. Bake at 350° for 1 hour.
Combine all ingredients and store in refrigerator until ready to use. Yields 2 1/2 cups.
Preheat oven to 450°. In a 9-inch pie pan, stir together vegetable oil and grated potatoes. Press evenly into pie crust shape. Bake at 425° for 15 minutes or until it begins to brown. Add the grated cheese, chicken, ham or sausage and onion in layers. In a bowl, beat together the remaining ingredients. Pour over cheese and meat; return to oven and bake at 425° for about 30 minutes or until lightly browned and knife inserted in from edge comes clean.
Melt butter. Add other ingredients. Mix well. Bake at 325° in a greased and floured 8-inch pan for 30 to 35 minutes. When cool, sprinkle with powdered sugar.
Combine first three ingredients and spread on cookie sheet. Spread taco sauce on top of mixture. Spread onion, lettuce, chopped tomatoes and shredded cheese on top of mixture.
Heat cocktail. Add jello and mix. At room temperature, add cream cheese. Mix until blended with mixer. Add Cool Whip and mix. Refrigerate for at least 1 hour.
Add enough water to mushroom liquid to make 1/2 cup. In bowl, combine beef, 1/2 cup bread crumbs, egg, mushroom liquid, garlic powder and salt. Heat oven to 350°.
Combine; then press into a 9 x 13-inch pan. Bake 15 minutes at 350°.
Mix all ingredients. Shape into a loaf. Bake at 350° for 1 1/2 hours.
Place 6 slices of buttered bread in buttered dish. Place 1/2 cheese and meat over bread. Add 6 slices of buttered bread, then rest of meat and cheese. Beat eggs. Add milk, onion and seasoning to eggs. Pour this over layered bread and meat. Place in refrigerator overnight. Bake at 350° in preheated oven 1 hour. Let stand 10 to 15 minutes.
Mix together first 4 ingredients. Add remaining ingredients and mix together. If too stiff, you may add a little milk. Add pecans, chocolate chips, raisins and M&M's, whatever combination desired. Drop on a cookie sheet; bake at 350° for 8 to 10 minutes. Makes 10 to 12 dozen.
Mix in electric mixer at low speed, then at high speed 3 or 4 minutes. Put in greased cake pan. Place cake in cool oven and bake at 350° for 2 hours.
Slice cucumbers and sprinkle with lime. Add enough water to cover. Allow to set overnight. Rinse several times in cold water. Cover and let set 4 hours in clean water.
Boil or steam cauliflower until cooked. When cool, separate into flowerets. Discard tougher ends of stalk and main stalk. Mash cauliflower with fork. Beat in eggs, parsley, garlic and seasoning. Form into patties and fry in oil until golden brown. Turn once. A delicious change from potatoes or rice!
Preheat oven to 350°. Sift flour with soda, salt, cinnamon, nutmeg and sugar into bowl. Beat eggs until thick and light in color. Add pumpkin, oil and water to beaten eggs. Beat together. Turn mixture into the bowl in which the dry ingredients have been sifted. Mix until smooth. Place in 3 greased and floured loaf pans and bake for 1 hour or until done.
Saute onion in oil in a skillet until tender. Stir in zucchini, tomatoes, green pepper, garlic and seasonings; cover and cook over medium heat 10 to 12 minutes, or until vegetables are tender. Transfer to a serving dish and sprinkle with cheese and parsley.
Saute first 5 ingredients in microwave for 15 minutes and add chicken stock, tomato sauce, salt, pepper and basil. Cook additional 10 to 15 minutes until vegies are tender. Add a good handful of egg noodles and navy beans. Cook until noodles are done; serve with Italian cheese sprinkled on top.
Brown ground beef in skillet. Salt to taste. Combine cooked ground beef, pizza sauce, milk, grated cheese, noodles, oregano and garlic powder in large baking dish. Mix well. Refrigerate at least 2 hours or longer. Bake at 350° for 1 hour. Makes 4 servings.
Save enough cheese to sprinkle over top. Mix all ingredients together. Bake in glass pan at 400° for 40 to 50 minutes.
Thoroughly mix pineapple and pudding mix. Add marshmallows and fold in whipped topping. I usually double this recipe.
Melt margarine and add sugar. Stir well. Add rest of cake ingredients. Bake at 325° for 30-35 minutes.
Combine yeast and water in blender. Process for 30 seconds and let set for 5 minutes. In a large bowl, sift flours together. To yeast in blender, add sugar, salt, margarine, eggs and 1 cup of the flour mix. Process until smooth. Scrape down sides. Add sweet potato and blend again. Pour the blender mixture into the remaining flour in a big bowl. Stir until well mixed to make nice soft dough.
Place crackers in a large bowl. Mix cooking oil, red pepper and Hidden Valley mix. Pour over crackers. Stir every 5 or 10 minutes until all oil is absorbed into crackers. Store in tight container or Ziploc bag. Can be frozen. Serves 25.
Prepare beef into moderate sized patties. Place one patty on moderate size piece of tinfoil. Add salt, pepper and Worcestershire sauce to taste. Throw in sliced carrots, onions and potatoes and close tinfoil. Bake at 350° for one hour, or until patty is baked through.
Cream together margarine, oil and sugar. Add eggs, vanilla and sour milk. Beat well. Add dry ingredients and mix, then stir in grated zucchini. Pour into greased cake pan, 9 x 13-inch, and top with chocolate chips. Bake at 325° to 350°, depending on your oven, for 25 to 30 minutes.
Combine all ingredients in bowl; mix thoroughly. Lightly dust hands with flour; shape into patties. Oil skillet, if desired. Cook patties over medium heat until brown. Flip and cook on remaining side.
Use vanilla wafer for crust. Place wafer in each muffin tin lined with paper baking cup.
Measure flour; set aside. Combine 2 cups flour, undissolved dry yeast, sugar and salt in a large bowl. Stir to blend well. Add softened oleo. Add hot water all at once. Beat to blend well. Add eggs and 1 cup more flour. Beat well, until thick and elastic. Stir in remaining flour gradually, with a wooden spoon. Use just enough flour to make a soft dough that leaves sides of bowl.
Mix cocoa, flour, yolks of eggs, salt and milk. Cook until thick. Add flavoring and pour into baked pie crust.
Saute onions in oil over medium-high heat until limp. Add beef and cook just until brown. Drain off liquid. Place meat in large bowl. Add beans in gravy, corn, tomatoes, green chilies, chili powder and salt. Mix well. Divide mix between two 2-quart oblong baking dishes. Cover and refrigerate up to 24 hours or freeze 3 months.
Cream sugars, shortening, eggs and vanilla thoroughly. Mix flour, soda and salt. Blend dry ingredients to creamed mixture; mix well. Stir in M&M's.
Bring 1 quart water to full rolling boil in saucepan. Remove from heat and pour over tea. Stir and let stand 5 minutes. Stir again and strain into pitcher containing 4 sprigs mint, sugar and remaining 1 quart cold water. Stir to dissolve sugar. Cool tea. Remove mint, then chill, covered, several hours or overnight. Stir in lemon and pineapple juices.
In a 5-quart saucepan, make a roux over medium heat by melting butter and stirring flour until smooth. Gradually stir in half and half, salt and pepper until smooth. Reduce heat to low. Add white Cheddar cheese and Parmesan cheese, stirring constantly, keeping consistency smooth. Add diced potatoes, folding in gently until well covered and blended. Allow to cook over low heat a few minutes. Do not boil. Remove from heat; place in a shallow 6 x 12-inch baking dish. Sprinkle with yellow cheese. Place in hot 400° oven. Bake until cheese melts. Serve hot. Serves 6 to 8.