HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put cornmeal in bowl; mix in drained beans. Hollow out a hole and put in soda and water. Make a stiff dough to form balls. Drop balls into pot of boiling water. Cook 45 minutes or until done. Serve with cooked greens and pork.
Crumble crackers and cut cherries in small pieces. Chop pecans. Melt butter and marshmallows over low heat. Pour over other ingredients and put back in cracker box and put in icebox.
Preheat oven to 350 degrees. Combine orange marmalade, milk, eggs, lemon extract, and brown sugar. Mix well. Add bread chunks and mix well. Melt butter in 9x13x2 inch baking pan. Pour bread pudding into pan. Bake for about an hour. Serve with Easy Lemon Cream Sauce.
In a pot, cook onion in butter until tender. Blend in flour and seasonings. Add milk, stirring constantly. Cook slowly until thick. Add cheese; cook until melted. Remove from heat. In a cup, dissolve bouillon cubes in boiling water. Stir into cheese mixture. Blend in broccoli. Cook until heated. Serves 6.
In skillet, brown bacon until crisp. Drain and crumble, reserving 1 teaspoon drippings. Set aside. Cook beef in bacon drippings over medium heat until no longer pink; drain. Toss onions, mushrooms, carrot, and celery in flour. Add to skillet with the broth and Worcestershire sauce, tarragon, and pepper. Bring to a boil; reduce heat. Simmer, uncovered for 15 to 20 minutes or until vegetables are tender. Add bacon. Transfer to a greased 2 quart baking dish. Combine potatoes and 1/2 cup cheese. Spread over beef mixture. Sprinkle with paprika and remaining cheese. Bake uncovered at 350° for 20 to 25 minutes. Broil 4 inches from heat for 5 minutes. Serves 4-6.
Place all ingredients in glass container of electric blender. Blend on medium speed until smooth, about 1 minute. Serve chilled or at room temperature. Makes 3 cups.
Take all the leftovers during the week and put in Ziploc bag and freeze. At end of week, put contents in large pot. Add diced carrots, potatoes, onions, bouillon cubes and chicken or beef to the broth. Add tomatoes and tomato juice. This may vary if you don't have many leftovers. Cook some spaghetti until tender and add to soup. Let cook on low for about 1 hour.
Soak navy beans overnight. Put in large pot with water, chicken broth, ham hocks, onions, sausage, bay leaves and ground pepper. Simmer until beans are done. Add water as needed and 4 diced potatoes. Just before serving, add 1 pound of fresh spinach. Serve with corn bread.
Spread cookie dough over bottom of pizza pan. Cook at 350° for 11 minutes. While still hot, spread cream cheese on top of dough. Add bananas, strawberries, peaches, grapes, etc. on top of cream cheese. Add mixture of confectioners sugar and milk together and sprinkle on top of fruit.
Grease pie or quiche dish. Defrost broccoli until separated. Mix broccoli, 2 cups cheese, and onions in bottom of dish. In blender, mix eggs, milk, Bisquick, and seasonings on high speed. Pour over broccoli mixture and top with remaining cheese and paprika. Bake at 400° for 25 to 35 minutes (top is golden brown). Cut into pie slices and serve warm.
Combine the margarine, sugar and egg in mixing bowl. Beat until creamy. Gradually blend in combined flour, baking soda, salt, nutmeg and cinnamon. Stir in vanilla, apples and walnuts. Turn mixture into an ungreased 8-inch square baking pan. Bake at 350° for 35 minutes or until done. Serve warm or cold topped with whipped cream or ice cream. Makes 8 to 10 servings.
Melt butter in skillet with nuts, sugar and coconut. Toast and stir about 5 minutes. Mix together Eagle Brand milk, cream cheese, lemon juice and Cool Whip. Pour this mixture about 1-inch thick in both pie crusts. Divide coconut and nut mixture in half, then divide it again and put over each pie. Drizzle topping over pie. Put remainder of Cool Whip mixture on top of caramel mixture, then remaining nut mixture. Drizzle rest of caramel topping on top. Freeze until ready to serve.
Mix all together at once. Add about 1 cup (or more) chopped pecans and/or 1 cup raisins. Bake at 350° for approximately 30 minutes. Cut in squares and serve.
Combine vanilla wafers and melted margarine. Press into a 9 x 13 x 2-inch dish. Slice bananas; spread on top of crumbs. Mix Eagle Brand milk and lemon juice; pour on top of bananas. Drain crushed pineapple; spread over top. Spread Cool Whip over pineapple layer. Sprinkle with coconut, pecans and cherries. Refrigerate overnight.
Boil potatoes in jackets. Cool slightly, peel and cube. Mix onion, lemon juice, salt, mustard and pepper. Toss with hot potatoes; chill. Stir in celery and mayonnaise. You may need more or less mayonnaise according to your taste and the potatoes.
Cook carrots until tender. Mix and add soup and Cheez Whiz in pan. Heat until melted. Put carrots in casserole. Pour melted soup and cheese mix over carrots. Bake until bubbly. Add French onions on top. Bake until brown in 350° oven.
Preheat oven to 325°. Melt together chocolate and margarine. Add other ingredients in order; blend well and pour into a greased 9-inch pie pan. Bake 35 minutes. Serves 8 people.
Beat egg yolks, sugar and salt. Stir in 2 cups of milk. Cook and stir over medium heat until mixture coats a spoon. Remove from heat; add remaining milk. Stir in vanilla and brandy flavoring. Cover and chill. To serve, beat egg whites until soft peaks form. Carefully fold yolk mixture into beaten egg whites. Serve in cups, sprinkle with nutmeg. Makes 14 (4-ounce) servings.
Drain cherries. Place in a large bowl. Add dates and nuts. Sift dry ingredients. Sprinkle over fruit. Beat eggs until foamy. Pour over fruit and nut mixture. Add vanilla; mix. Grease loaf pan. Line with wax paper. Bake at 275° for 1 1/2 hours or until done when tested.
Preheat oven to 425°. In medium bowl with spoon or wire whisk, beat all ingredients (except milk and pie crust) until well combined. Stir in milk. Pour into unbaked deep pie crust. Bake 10 minutes. Reduce heat to 350°. Continue baking until knife inserted in middle comes out clean.
Line a 1 1/2-quart round metal bowl with plastic wrap. Press a thin layer of lime sherbet against the bottom and sides of the bowl. Freeze, uncovered, until firm. Spread a thin layer of pineapple sherbet evenly over lime layer. Freeze until firm. Pack raspberry sherbet into center of sherbet lined bowl. Smooth the top to resemble a cut watermelon. Cover and freeze until firm, about 8 hours.
Heat oven to 350°. Place fruit in square pan, 9 x 9 x 1 3/4-inch or round layer pan, 9 x 1 1/2-inch. Sprinkle with mixture of 2/3 cup sugar, 2 tablespoons flour and cinnamon. Dot with butter. Sift 1 cup flour and 2 tablespoons sugar into bowl; add shortening, milk and egg. Stir with fork until thoroughly blended.
Boil chicken, reserving broth. Layer chopped chicken pieces in medium casserole dish; drain veggies and sprinkle over chicken. Mix soup and broth, pouring over veggies. Mix flour, milk and butter. Pour over soup. Bake at 350° for 35 minutes.
Mix together all ingredients up to milk. Add enough milk to make stiff batter. In an ungreased pan, put the brown sugar, water, butter and vanilla. Add the stiff batter and bake in 400° oven for 20 minutes or until top is brown.
Melt margarine in a large saucepan. Stir in peanut butter until well blended. Stir in powdered sugar and quickly pour into a greased baking dish. Cut into squares and let cool. Yum-Yum!
Mix together first five ingredients, then add black walnuts, vanilla and butter flavoring. Bake at 300° for 1 hour and 15 minutes.
Combine beans, 6 cups broth and half the onions and cook 2 to 3 hours. Saute remaining onions. Add rest of the ingredients; simmer 1 hour. Can serve topped with grated cheese.
Mix cream cheese and powdered sugar (cream cheese needs to be at room temperature). Mix in peanut butter and then Cool Whip. You then can add the chopped peanuts or chocolate chips may be substituted. Mix very well. Pour into the graham cracker crust and refrigerate. This recipe is best if done at least 1 day before serving.
Sift together flour and sugar. Stir in marshmallows and set aside. Bring the shortening, margarine, cocoa and Coke to a boil. Remove from stove and pour over dry mixture immediately. Stir in buttermilk, baking soda and eggs. Pour into greased tube pan or Bundt pan and bake at 350° for 50 minutes.
Mix all ingredients thoroughly. Pour into 1 1/2 quart loaf pan. Bake 1 hour at 350 degrees.
Step 1: Mix cream cheese and pecans. Mound cheese on a serving platter and form with a knife or spatula into a small bell shape.
Mix well and line 9 x 13-inch pan, bottom and sides. Bake at 350° for 15 minutes. Use favorite pumpkin pie filling. Bake at 350° for 45 minutes.
Brown hamburger, onion and pepper. Add Veg-All, tomatoes, cabbage and beans. Simmer until cabbage is done.
Gather poke salad (about 3/4 of a grocery bag full), wash at least 3 times, then place in large vessel and cover with water. Bring to a boil and cook a few minutes; drain and repeat the process. (Boiling and draining twice is very important!) After draining the second time, place in a large skillet with bacon grease, water and salt. Cook 30 to 40 minutes over low heat. Boiled eggs and/or green onions may be added, if desired.
Cream butter and sugar. Beat in egg yolk, vanilla and flour until well blended. Take enough dough to roll into a little ball. Make your thumbprint in the center of each ball. Fill thumbprint with preserves. Bake at 350° for 10 to 12 minutes on an ungreased cookie sheet.
Put cheese curls in large turkey roaster. Combine brown sugar, oleo and Karo syrup in saucepan and boil for 5 minutes. Add soda and stir. Pour sugar mixture over cheese curls and stir. Bake at 250° for 1 hour. Stir every 10 minutes. Dump out on counter and separate. When cooled, store in airtight container.
Mix all ingredients well with hands. Bake loaf for 1 hour at 375°. Serve with mashed potatoes, gravy and vegetable.
Grind cranberries in blender. Combine ground cranberries with marshmallows and sugar. Cover and chill overnight. Next day, add apples, grapes, walnuts and salt. Fold in whipped cream. Chill. Yields 10 to 12 servings.
Saute onion. Add broth and boil. Add noodles and salt. Continue to boil, uncovered, for 3 minutes. Stir in broccoli and garlic. Cook 4 more minutes. Add cubed cheese and scalded milk and cook until cheese melts. But do not let boil.
Place cubed chicken in buttered casserole dish (2 quart). Mix soups and onion; pour over chicken. Top with cheese and then crumble Doritos to cover mix. Cover and bake at 375° for 45 minutes. Serve with picante sauce and sour cream.
Melt margarine; add stuffing and stir well. Pour one-half of stuffing in a 9 x 13-inch pan. Combine remaining ingredients and pour over the stuffing mix. Spread remaining stuffing over chicken. Bake, uncovered, in a 350° oven for 50 to 60 minutes or until bubbly and brown.
Brown bacon, hamburger and onions; drain grease. Add ketchup, brown sugar, mustard and vinegar. Mix and add 4 cans of beans. Bake at 350° for 60 minutes or place in crock-pot on high for several hours.
Beat eggs. Cream butter and sugar and add to beaten eggs. Add flour and flavoring. Roll out on floured surface and cut out in Christmas shapes. Bake at 350° for 10 minutes. Frost and decorate. (Hartshorn is a preservative and may be eliminated.)
Put margarine, milk and sugar in a large, heavy pan. Bring to a full boil, stirring constantly. Boil for 6 minutes. Remove from heat and fold in chocolate chips, vanilla and marshmallow cream. Add chopped nuts. Stir until all is dissolved. Pour in greased pan or one lined with wax paper. Store in a cool place.
Mix all ingredients together well. Drop by teaspoonfuls into hot oil and deep-fry.
Roll in balls about 1 teaspoon at a time. Bake on an ungreased cookie sheet. Bake at 325° for about 15 minutes. Watch closely.
Mix all ingredients together. Chill for 1 to 2 hours and serve cold.
Season meat with pepper and garlic powder. Saute in 2 tablespoons oil. When browned, add approximately 1/4 to 1/3 cup soy sauce. Cover and simmer while cooking pasta. When pasta is half done, turn vegetables into meat. Stir. Recover and finish pasta. Drain pasta and turn into meat and vegetable mixture. Toss to combine. Serve at once.
Add milk and chips together in glass container. Heat in microwave carefully, stirring every 30 seconds, until melted. Add vanilla and stir. Pour in an 8-inch square pan. Let set in refrigerator until firm. Cut in squares. May also add nutmeats at same time as vanilla.
Combine ingredients. Sprinkle amount desired over buttered popcorn. Makes 3/4 cup.
Mix together first five ingredients. Add Bisquick and cinnamon. Stir vigorously for 1/2 minute. Carefully fold 1 can drained sour cherries into batter. Pour into muffin cups. Sprinkle with cinnamon and sugar. Bake at 400° for 15 to 17 minutes. Best eaten while still warm.
Break up cake into pieces. Stir Cool Whip, sour cream and sugar together. Blend cake and cream together. Pour strawberry mixture over top. Let set in refrigerator 4 to 5 hours or overnight.
Sprinkle dry rice in greased 13 x 8-inch Pyrex. Place chicken parts on rice. Mix dry onion soup mix with mushroom soup and water. Pour soup mixture over. Lift chicken so liquid can get underneath. Bake at 350° for 1 1/2 hours or until chicken is tender. Cover with foil to bake. Remove foil. Turn stove to broil and brown for 5 or 10 minutes. Slivered almonds added make it more delicious. Serves 6.
Cook noodles in salted water; set aside. Break beef in small pieces. Combine with soup, cheese, milk and onion. Alternate layers of noodles and sauce. Top with buttered bread crumbs or potato chips. Bake 40 minutes at 375°.
Mix all ingredients, pour into pie shell. Refrigerate for 1/2 hour. Ready to serve.
Bake white cake mix. Let cool. Crumble a small layer in bottom of punch bowl. Mix pie filling and pineapple. Layer cake, then filling. Repeat until punch bowl is full. Put Cool Whip on top.
In a bowl, combine flour, sugar, baking powder, baking soda and salt. Add water, shortening and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Add eggs and melted chocolate; beat 2 minutes more.
Mix ingredients well; roll into 1-inch balls. Place on baking sheet; cook at 375° for 10 to 15 minutes, or until golden brown. Makes about 2 dozen appetizers.
Mix all ingredients together. Bake 25 minutes in well buttered Pyrex at 300°. Top with whipped cream; garnish with cherry.
Place meat, seasonings and onion in 6-quart crock-pot. Add water to half full. Cook on high for 4 to 5 hours. Remove meat. Add drained vegetables and tomatoes. Pick meat off bones. Add to soup. Simmer for 1 hour.
Combine all ingredients. Put in greased casserole and refrigerate overnight. Bake 1 1/2 hours at 350°. Uncover the last 1/2 hour. Good Sunday dinner prepared ahead.
Peel potatoes and cut into 1/2-inch pieces. In a large sauce pan, cover potatoes and garlic cloves with salted, cold water by 1/2-inch; cover and simmer 15 to 25 minutes or until potatoes are tender. In a small sauce pan, heat cream, butter, goat cheese and salt and pepper to taste over low heat, stirring until butter and cheese are just melted and smooth. Keep warm.
In heavy skillet, cook meat and onion until meat is lightly browned and onion tender. Stir in remaining ingredients. Cover and simmer for 1 hour.
Use large pot. Mix buttermilk, sugar and soda until sugar is completely dissolved. Place pot on low to medium heat. Let candy boil to a soft ball stage, stirring constantly. (It will form a soft ball when 1/2 teaspoon of syrup is dropped into cold water.) Remove pot from heat. Add pecan halves, vanilla and butter. Beat the mixture until it becomes glossy and starts to get very thick. Quickly spoon in onto greased cookie sheet, making little patties. Let candy completely cool before removing.
Add Cool Whip to cooled jello (thickened with ice cubes) and add crushed pineapple. Put in crust. Refrigerate several hours before serving.
Cover raisins with water; cook until tender and drain, saving liquid. Add soda and shortening to the raisin liquid and cool. Add beaten eggs, vanilla and sifted dry ingredients. Add oats and raisins. Drop on greased cookie sheet and bake 9 to 10 minutes in 350° oven.
Combine flour, sugar, cocoa and salt and sift in bowl. Add 1/2 cup milk and beat while 1 1/2 cups milk heats. Add yolks, one at a time, beating after each yolk. Add to hot milk and cook until thick. Add butter and vanilla. Pour in baked pie shell. Top with meringue.
Scald milk over low heat (be careful not to scorch). Beat the eggs; set aside. Mix the sugar and flour and add to the eggs and beat well. Add 2 cups of the scalded milk to the egg and sugar mixture. Now, pour this back into the pan with remainder of milk. Stir constantly to prevent lumps. Cook over medium heat until custard begins to thicken; cool. Add the vanilla.
Add drippings to corn meal and stir in water to make stiff dough. Pat into dumplings about 2-inches long and 1/2-inch thick and place on boiling soup or stew. Cover and cook slowly for 10 minutes. Turn and cook until firm; about 10 minutes more.
Combine ground beef, onion, bread crumbs, eggs, sour cream, catsup, mustard, parsley, salt and pepper in a large bowl. Mix well. Spoon mixture into a lightly greased loaf pan or a ring mold. Spread evenly and press down firmly.
Cube steak and brown in small amount of butter or olive oil in an electric skillet or in a large skillet on the stove. Mix soups (undiluted), salt and pepper. Pour over beef and simmer, covered, for 1 1/2 hours. When meat is tender, add sour cream and mushrooms. Serve over noodles or rice.
Mix ingredients in blender until thoroughly mixed. Pour contents into a graham cracker pie crust. Chill and serve.
Mix first four ingredients and put in a greased 9 x 13-inch pan. Mix brown sugar and cinnamon and put on top of cake batter; swirl into batter. Cook at 325° for 45 minutes. Mix powdered sugar, milk and lemon juice; pour on top of cake while hot.
Combine milk, soda and 1/2 of ice cream in blender. Mix on high until thick and foamy. To serve, pour in glass and top with remaining ice cream, divided evenly.
On waxed paper, roll out a good sized beef pattie. Spread cheese and green peppers on this pattie. Roll out another pattie the same size and put on top of first pattie. Press together all around the edges so the cheese and chilies will stay in place. Cook in skillet with oil until patties are done on one side. Turn pattie over and cook on other side until done.
Cream butter and sugar until light. Add eggs, flour and salt. Mix well. Add vanilla, syrup and nuts. Mix well. Pour into unbaked 9-inch pie shell. Bake 10 minutes in 450° oven. Reduce heat to 350°. Bake 25 minutes or until firm.
Mix together first 5 ingredients. In separate bowl, mix together water and salad dressing. Add to dry ingredients and add 1 teaspoon vanilla. Bake in loaf pan at 350° for 30 minutes.
Boil potatoes in skins (holds in flavor). Cool in cold water. Drain, peel and dice. Combine all other ingredients. Chill or serve warm.
Stir the ingredients together and bake at 350° for 45 to 60 minutes. Do not overcook.
Mix together eggs, salt, soup-milk mixture, mustard and 1 cup milk. Layer bread, sausage and cheese. Pour egg mixture over top. Sit in refrigerator overnight. Bake 45 minutes at 350°. Let stand for 10 minutes after baking.
Mix bouillon, soups, cornstarch and water together. Lay chicken out in pan. Spread onion on top. Garlic salt and pepper chicken. Pour mixture over chicken. Sprinkle with cheese if desired. Bake, uncovered, at 325° for 1 hour or until done.
Sift flour before measuring. Resift with baking powder, soda, cloves, cinnamon, nutmeg and salt. Put soft butter in mixing bowl. Add gradually sugar; cream until fluffy. Beat in eggs, one at a time, beating well after each addition. Mix together mashed bananas and vanilla. Add flour alternately with banana mixture, beginning and ending with flour mixture. Beat for 1 minute. Pour in 2 greased and floured pans. Bake at 375° for 30 to 35 minutes.
Cream 1 cup sugar and shortening. Blend in molasses and egg. Add remaining ingredients.	Roll in balls and roll in sugar. Place 2 1/2 inches apart and bake 8 to 10 minutes in 375° oven.
Crush crackers, mix with butter, put in 9-inch pan, brown slightly. Drain pineapple, save juice. In cup add water to juice to measure 1 cup and put in a pan and bring to a boil. Add Jell-O, dissolve thoroughly. Add sugar, lemon juice and cream cheese. Mix in Jell-O. Set back to cool.
Cream butter. Add sugar; cream well. Add egg yolks, one at a time; beat well after each egg, as extract is all the liquid used. Alternate with 2 cups of flour to which the baking powder has been added. Dredge fruit and nuts with the other 2 cups of flour; add to mixture, then add flavoring, then add stiffly beaten egg whites. Let set overnight. Put into well-greased cake pan the next morning and bake for 3 to 3 1/2 hours in a 220° oven.
Combine butter, milk, sugar and salt; boil for 12 minutes or desired soft ball stage, stirring at all times. Remove from heat. First, quickly mix in marshmallow cream to melt, then quickly add peanut butter and vanilla. Pour out into 1 large buttered cookie sheet 1-inch deep or one 9 x 12-inch cake pan and an 8 x 8-inch pan. Makes 50 pieces.
Put broccoli in shallow rectangle baking dish. Cover with chicken. Combine soups, mayonnaise, lemon juice and curry powder and pour over chicken. Sprinkle with cheese and top with bread crumbs or croutons. Bake in oven at 325° for 25 to 30 minutes or until heated through. (If prepared earlier and frozen, bake 1 hour or more.)
Clean and cut chicken in small pieces. Brown in hot oil. Add vegetables and brown lightly. Salt and pepper to taste. Add remaining ingredients and simmer until done. Serves 4.
Combine sugar, butter, flour, eggs and peel. Beat until fluffy. Add soda to buttermilk and add to other mixture. Add coconut, nuts and dates, pour into 9 x 13 greased pan and bake at 300 to 325° for 50-60 minutes. Serve in squares with whipped topping or ice cream. Serves 12-14.
Let rise 1 to 2 hours. If in a hurry, add 2 teaspoons sugar. Spread dough on a greased pizza pan with fingers; dip fingers in flour. Bake at 425° for 15 to 20 minutes. (Before baking, top with sauce, cheese and your favorite toppings.) Yield: 2 large pizzas. (If only 1 crust is desired, freeze 1/2 of this dough after mixing.)
Take one cup of sour milk and dissolve soda. Mix all ingredients together. Add flour to mixture until you get a good batter consistency. Bake in a slow oven until done, approximately 1 hour at 350°.
You will need a cake pan with about 1 cup of flour in it and a large 6 to 8-inch diameter flat bowl for the egg wash and another cake pan for the cup or so of bread crumbs that you will need for the veal cutlets. Pound out the cutlets until they are thin and about 3 x 3-inch. Dip the cutlets into the flour, then into the egg wash and then in the fresh bread crumbs. Set aside for at least 15 minutes before cooking. After the cutlets have been standing for at least 15 minutes, saute them in olive oil until golden brown. Cover with a Marinara sauce, a slice of Mozzarella cheese and sprinkle with Parmesan cheese. Bake for 10 minutes at 325° or until golden brown. Serve with linguini.
Peel, pit and halve fresh peaches. Chop and pulverize almonds until mealy; add half the sugar; mix well. Add orange peel or citron; blend. Then fill peach halves. Place in baking pan. Sprinkle with rest of sugar; pour in sherry. Bake at 350° for 10 minutes. Serve warm. Makes 6 servings.
Wash and cut up squash and peel onion. Cook squash and onion in pot barely covered with water until done. Add all other ingredients in order given. Place in casserole sprayed with Pam. Bake in a 350° oven for 35 minutes.
Preheat oven to 350°. Half and quarter marinated artichoke hearts and place in a 9-inch square pan. Mix spinach, eggs and seasonings. Pour over artichokes. Sprinkle cheese on top. Bake until cheese melts, about 20 minutes. Cut in squares. Serves 9.
Mix all ingredients and season to taste with salt, pepper and garlic powder. You can use the amount of hot sauce to your taste. I use 2 tablespoons of Jimenez jalapeno green sauce. Serve with Doritos chips. This is a favorite of everyone.