HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs. Add salt and sugar. Mix well. Add evaporated milk and 1 1/2 cups milk. Mix cornstarch with 2 tablespoons water and add to egg mixture. Stir in corn. Pour into round Pyrex dish. Bake at 350° for 1 hour or until knife inserted comes out clean. Enjoy! Dot with butter if desired.
Sift flour and baking soda together in bowl. Set aside. In a separate bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Add dry ingredients and Ricotta cheese alternately to butter mixture, ending with flour. Drop by teaspoons on ungreased cookie sheet. Bake at 350° for 15 minutes. Ice with your favorite icing.
Put oatmeal in boiling water and set aside. Let stand 20 minutes. Add all ingredients to the oatmeal mixture and stir well. Bake at 350° for approximately 35 minutes or until done.
Heat chocolate and butter over low heat until melted. Remove from heat; stir in powdered sugar and vanilla. Stir in water one teaspoon at a time until glaze is desired consistency. Glazes one 8 or 9-inch layer.
Grease a 2-quart casserole dish. Put ham in bottom of dish. Top with onion and potatoes, then half of the flour, salt, pepper and cheese. Repeat all ingredients. Heat milk with butter and rest of flour and pour over all. Bake, covered, at 350° for 40 minutes, then 30 minutes, uncovered, with catsup. Yields 4 to 6 servings.
Cook raisins in water, covered, for 20 minutes. Cool. Crumble together the sugar, flour, salt, soda, cinnamon and margarine; mix like pie crust. Add eggs and vanilla. Add raisins. Mix and spread in greased baking sheet (11 x 17-inch). Bake for 25 minutes at 350°. Frost while warm.
In top double boiler, beat eggs with evaporated and low-fat milk. Heat over hot water, stirring constantly, until mixture thickens. Remove from heat. Stir in Sweet 'N Low and vanilla. Toss banana slices in lemon juice and arrange on bottom of pie crust. Pour filling over bananas. Refrigerate several hours until set. (See crust recipe.)
In bowl, beat eggs until foamy. Gradually beat in oil and sugar. Add grated zucchini, cinnamon, salt, baking soda and baking powder, mixing well. Gradually blend in flour, mixing well after each addition. Fold in chopped nuts. Pour into a greased Bundt pan and bake in moderate oven for 1 hour or until cake tests done and starts to leave sides of pan. Cool in pan for 10 minutes on a rack.
Heat oil in large skillet. Add flour, gradually, stirring constantly until dark brown. Add white onion and cook until wilted. Add other veggies and cook until tender on medium heat. Add pureed tomatoes and spices to taste. Simmer 30 to 45 minutes. Add shrimp 20 to 30 minutes more. Serve over warm rice.
Mix crumbled crackers and melted margarine. Press into spring-form pan. Bake at 350° for 10 minutes. Cream cheese, eggs and 1/4 cup sour cream. Add prepared salmon, lemon juice, onion and pepper. Mix and pour over prepared crust. Bake at 325° for 45 to 50 minutes. Run knife around outside of pan. Cool. Remove sides. Spread remaining sour cream over top.
Bake shells and cool. Cook sausage and drain. Combine sausage with next 7 ingredients. Mix well. Spoon into shells; top with cheese. Combine milk and eggs, beating just until foamy. Pour evenly over cheese; sprinkle with paprika. Bake at 325° for 50 minutes until cheese is lightly brown and quiche is set.
Cut pork into 1-inch cubes. Dip in beaten egg, then in mixture of cornstarch, flour and salt. Fry in about 1 tablespoon canola or soy oil (make sure oil is very hot). Turn pork as each piece browns, about 10 minutes. Add sweet and sour sauce; cover and simmer for 5 minutes, or until sauce is hot and starts to bubble. Serve over rice.
Combine Spry and salt. Add sugar and cream thoroughly. Add flour and blend. Spread in a 9 x 13-inch pan (greased). Pack mixture with a spoon. Bake at 350° for 10 to 15 minutes or until delicately browned.
Remove wrapping from ham and rinse. Trim if needed. Place in roaster and cover. Place in preheated oven (500°) for 1 hour. Reduce heat to 250° and continue baking for 2 1/2 hours. Remove from oven and pour rice around ham and mix in broth. Cover and return to oven for maybe 45 minutes or until rice is done. Slice ham and serve.
Mix cans of juice together. Add Kool-Aid and sugar. Add water to make 1 gallon. Freeze a portion in a ring or favorite design. Let it float on top of the punch in punch bowl.
Mix fat and sugar in a bowl. Add eggs and beat well. Add rest of ingredients and mix. Drop by teaspoonful on cookie sheet. Bake on bottom rack for about 12 minutes at 350°. Makes 3 dozen cookies.
Cook all ingredients on low heat until thick. Put in baked pie shell. Top with meringue frosting.
Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.
Drain green beans, reserving 1 cup liquid. In large skillet, cook celery and mushrooms in oil until celery is crisp-tender. Combine reserved liquid from beans with cornstarch, bouillon cube and soy sauce. Add beans; cook and stir until mixture thickens and boils. Stir in almonds and serve. Makes 10 servings.
Peel and chop apples; set aside. Sift together flour, baking powder, salt and sugar. Add to apples. Add melted shortening and egg. Mix well and fry like pancakes on low heat in shortening. Sprinkle with sugar and cinnamon.
Precook peppers in boiling, salted water for 5 minutes and drain. Cook ground beef and onion until lightly browned. Season with salt and pepper. Drain. Add tomatoes, water, rice and Worcestershire sauce. Cover and simmer until rice is tender. Stir in cheese. Stuff peppers; stand upright in baking dish. Bake at 350° for 20 to 25 minutes.
Boil in large pan the sugar, milk and marshmallows for 10 minutes. Stir continually to keep from sticking. Remove from heat and beat in margarine, chocolate chips and nuts. Pour in a large, buttered pan; cool and cut in squares. Store in cool place or refrigerator.
Cream butter and granulated sugar. Beat in vanilla and flour. By hand, stir in chips. Spoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. When cool, sift powdered sugar over top of cookies.
Fry onions in butter until light brown. Add consomme and cook for 20 minutes. Place toast in a bowl; pour in soup and sprinkle with cheese.
In large skillet, melt butter. Add celery and stir over medium-high heat until crisp-tender. Stir in soup, milk, onion powder, thyme and pepper; mix well. Stir in vegetables and chicken; heat through.
Rinse beans. Place in Dutch oven with ham bone and water. Bring to boil. Reduce heat and simmer, covered, until beans are tender, 3 to 3 1/2 hours. Remove ham bone and meat. Cool until it can be handled. Chop meat and return to soup along with remaining ingredients. Discard bone. Simmer 30 minutes or more until vegetables are tender, stirring occasionally. Add water if it gets too dry.
Mix sugar and margarine together. Add all other ingredients. Mix and put in unbaked pie shell. Bake 40 minutes at 350°.
Preheat oven to 350°. Cook macaroni as package directs; drain. Meanwhile, prepare seasoning mix with ground turkey, tomato paste, tomato sauce and 1 cup water.
Preheat oven to 375°. Cook bacon until crisp. Drain; place in pie shell. Saute onion in bacon fat until browned. Drain fat. Stir in eggs, milk, cream, cheese and seasonings. Pour into pie shell. Bake 25 to 30 minutes until knife comes out clean. Serve warm.
Cream the margarine and sugar well. Add beaten eggs. Add flour alternately with buttermilk. Add soda in buttermilk. Add flavoring. Pour in prepared 10-inch tube pan and bake at 325° for 1 hour and 15 minutes.
Cook, debone and dice chicken breasts. Mix the soup, milk and chicken broth. Pour 1/3 of mixture into a 9 x 13-inch pan. Add Chinese noodles, chicken, onion and celery. Pour rest of soup mixture over top and cover with corn flake crumbs. Drizzle with melted margarine. Bake 45 to 60 minutes at 350°.
Grease a 2-quart baking dish. Rinse peppers; cut a thin slice from the stem end of each pepper and remove inner white fiber and seeds. Rinse cavity. Drop peppers into boiling salted water. Cover and simmer for 5 minutes; remove and set aside to drain. Brown ground beef in oil. Stir in parsley, salt, pepper and cooked rice. Lightly fill pepper shells with mixture, heaping slightly. Place on baking dish. Combine tomatoes, onions, salt, water and pepper; mix well. Pour over peppers. Place strips of cheese on top of each pepper. Bake at 350° for 30 minutes.
Mix all ingredients in a saucepan. Simmer till jelly has melted and syrup is slightly thickened. Serve over pancakes, waffles or French toast.
Debone and pound breasts until flat. On each piece, place 1 strip of cheese, 1 strip of ham and 1 teaspoon dressing mix. Roll up jelly-roll fashion and secure with toothpicks. Roll in bread crumbs and brown in skillet. Arrange breasts in baking dish. Stir together the soups and sherry and pour over chicken. Bake at 375° for 1 hour.
Brown ground beef and drain. Peel and slice potatoes and onions. In deep baking dish, place ground beef in bottom. Next put the potatoes and sprinkle a little salt and pepper, then place onions last. Mix soup with 1 soup can of water and pour over meat, potatoes and onions. Bake at 350° for about 1 hour.
Preheat oven to 350°. In medium saucepan, cook onion in butter until tender. Stir in flour, then water and bouillon. Cook and stir until thickened and bouillon dissolves. Remove from heat. Stir in sour cream. In large bowl, combine 1 cup sauce, chicken, 1 cup cheese, chilies and cumin; mix well. Dip each tortilla into remaining hot sauce to soften. Fill each with equal portions of chicken mixture. Roll up. Arrange in greased 13 x 9-inch baking dish. Spoon remaining sauce over. Sprinkle with remaining cheese. Bake 25 minutes or until bubbly. Serves 6 to 8.
For Each S'More: Top 1 cracker with chocolate candy and marshmallow. Place on paper towel. Microwave on High for 10 to 15 seconds, or until marshmallow is softened. Cover with another cracker; lightly press together.
Cool and drain spaghetti. Stir in margarine, Parmesan cheese and eggs. Form a crust in a buttered 10-inch pie plate. In skillet, cook ground beef, onion and pepper until tender. Drain; stir in undrained tomatoes, tomato paste, sugar, oregano and salts. Spread cottage cheese over bottom of spaghetti crust. Fill pie.
Press edges of crescent rolls together and bake on a flat cookie sheet for 6 to 8 minutes at 350°. Mix Miracle Whip and salad dressing mix together and spread over cooled crescent rolls. Top with remaining ingredients. Refrigerate 1 to 2 hours.
Boil potatoes, peel and grate. Melt butter and cheese (don't cook). Take from fire, stir in sour cream and pour over potatoes. Put in buttered pan and dot with butter. Bake at 350° for 40 minutes.
Saute onions and celery in butter until soft. Boil diced potatoes in water with salt to taste. Drain most of water off after potatoes are cooked. Add milk and mash to make desired consistency. Add onion and celery mixture and pepper to taste. Heat together and serve hot.
Cook bacon in skillet until crisp; set aside for garnish. Saute onion and pepper in bacon fat until tender. Add zucchini, pimiento, water and salt. Cover; bring to boil. Turn down to simmer and cook for about 5 minutes or until zucchini is tender.
Boil chicken in 2 cups water. When chicken is tender, strain broth and set aside for later use. Flake chicken. Heat 1 tablespoon oil; saute garlic and onion. Add chicken. Season with salt and pepper. Add heated creamed corn. In another casserole, melt butter. Add flour, then add broth gradually. Add evaporated milk; bring to a boil. Season with salt and pepper. Add sauteed chicken-corn mixture. Simmer for 10 minutes. Decorate sides of Pyrex dish with mashed potatoes. Place chicken in center. Top with grated cheese. Bake at 350° for 25 minutes.
Saute celery and onion in butter or cooking oil. In medium bowl, beat eggs. Add remaining ingredients and mix well. Stir in the sauteed celery and onion. You may put in crab shells if you have them. If not, spray cookie sheet with Pam and form in 1/2 cup patties. Bake at 350° for 20 to 25 minutes.
Mix, by hand, all ingredients. Put in ungreased angel food cake pan. Bake at 350° for 60 to 70 minutes. Cool 2 to 3 hours. Loosen with a knife and turn out of pan.
Cut squash in half. Turn upside-down in microwave. Cook 10 to 12 minutes. Remove seeds and skin. Put pulp in 10-inch square greased casserole. Mix cranberry sauce, honey and allspice in bowl. Microwave until hot and bubbly, 3 to 4 minutes. Pour sauce over squash. Reheat 2 to 3 minutes. Be sure squash is cooked.
Place ingredients in crock-pot in order given. Cover and cook on high setting for 4 to 6 hours. Yields 2 to 3 servings, 1 1/2 to 2 quarts.
Peel shrimp. Combine soy sauce, wine, broth, garlic and cornstarch and set aside. Heat oil. Cook shrimp, snow peas, onions and water chestnuts by adding each separately and stirring rapidly for 3 to 4 minutes. Cook shrimp only until they are pink and the vegetables until they are soft. Put all ingredients back into the frypan or wok. Stir and add the soy sauce mixture and water. Cook until sauce thickens slightly, about 2 to 3 minutes. Serve over hot rice. Makes 4 servings.
Grate pickle and onion. Put into mayonnaise. Stir and chill.
Sift flour, baking powder and salt together. Beat egg and milk together and add to flour mixture. Blend. Drop by spoonfuls into boiling broth and cook, covered, for 15 minutes.
Boil peaches until done with sugar added. Then add 1/2 cup of flour and water already mixed. Let boil for a minute, then take off stove and set for a few seconds. Then pour the other 1/2 cup of flour and water over top. Then sprinkle sugar and 1/2 stick of margarine on top. Put in oven and cook to brown top layer.
Cook macaroni according to directions in salted water. Drain, but save 1 cup of the cooking water. Put drained macaroni back into pot and add Ricotta and lots of pepper. If too dry, add some of the cooking water. Serve while hot.
Combine pineapple with juice, instant pudding, and sour cream. fill a baked 9-inch pie shell with above mixture and cover. Refrigerate for at least 2 hours.
Crumble and brown beef. Add onion, salt and pepper. Spread beans in 9 x 13-inch pan. Top with beef and sprinkle with chilies. Cover this with cheese and drizzle with taco sauce. Bake uncovered at 400° for 20 to 25 minutes. Remove from oven and sprinkle black olives and chopped green onions over top. Spoon sour cream on top also. Add guacamole to top in addition to sour cream, if desired. Serve with corn tortilla chips. This is a flexible dip that you can add or subtract from as you prefer.
You can take some of the punch and put into ice cube trays and freeze. When serving, just add the frozen cubes to the punch.
In medium bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, butter and vanilla. Beat until smooth. Pour batter in square pan, 9 x 9 x 2-inch. In small bowl, combine remaining cocoa, 1/2 cup sugar and brown sugar. Sprinkle mixture evenly over bottom. Pour hot water over top; do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes. Spoon sauce from bottom of pan over top of cake when serving.
Mix flour, baking powder, baking soda, sugar and salt. Cut in butter until it resembles a coarse cornmeal.
Cook noodles according to package directions. Melt butter and stir in flour. Add milk. Cook quickly, stirring constantly, until mixture bubbles and thickens. Stir in horseradish, salt, mustard and pepper. Add thawed peas and the noodles. Turn into 10 x 6 x 1 1/2-inch baking dish. Slice corned beef into 6 slices and arrange over mixture. Bake at 350° for 30 minutes. Serves 5.
Combine ingredients. Mix thoroughly. Shape into 1-inch meat balls. Shake 4 or 5 meat balls at a time in Shake 'N Bake. Place in ungreased shallow pan. Bake at 450° for about 5 minutes or until lightly browned; serve on wood picks.
Brown hamburger, drain and add your taco seasoning. Dice up your tomatoes, onion and shred up lettuce. Put everything out on the table. To build the salad, first put some corn chips on your plate, some salsa, lettuce, hamburger, tomato, onion, cheese and more salsa. Eat just as is or you can mix it up.
Preheat oven to 400°. Combine softened butter and sour cream. Fold in flour. Fill greased muffin tins 3/4 full and bake 8 to 10 minutes or until golden brown. These may be turned on floured surface and rolled out. Cut with biscuit cutter. Muffins are easier.
Bring sugar and Karo syrup to a boil. Remove from stove and add peanut butter. Stir until smooth. Pour over cornflakes and stir. Press into buttered dish or pan.
Blend corn syrup, peanut butter and sugar thoroughly. Add 2 cups of the Cocoa Krispies. Mix until well blended. Shape firmly into 1 or 1 1/2-inch balls. Roll balls in remaining Cocoa Krispies, pressing lightly into surface. Let stand in cool place to harden. Or the balls can be rolled in coconut or powdered sugar. Yield: about 32 balls.
In a large punch bowl, combine first three ingredients. Add ice cubes; garnish with pineapple slices. Yield: 32 (6 ounce) servings.
Wash and cut stems out of peppers, discarding any dark seeds. Finely chop peppers and onions. Add salt and mix well. Let stand about 3 1/2 hours. Add sugar and vinegar. Bring to boiling, stirring frequently. Simmer 15 to 20 minutes. Put boiling hot into hot sterilized jars, leaving 1/4-inch headspace. Process half pints and pints 15 minutes in boiling water bath. If you choose not to process, leave 1/8-inch headspace, place hot lids on and let jars cool overnight. Store in refrigerator. Relish will have a well blended flavor, if you let it stand 4 to 6 weeks.
Boil cabbage; drain and pour into 1 1/2-quart baking dish. Add chopped tomatoes. Pour soup over the top. Sprinkle top with crumbs, then cheese. Bake at 350° for 25 minutes.
*Use 1/4 cup pecans in bottom of pan and 1/4 cup pecans in batter. Mix all ingredients together. Bake in tube pan at 350° for 1 hour.
Preheat oven to 400°. Peel and thinly slice peaches. In large bowl, toss peaches with 1/4 cup sugar and 2 tablespoons flour. Spoon peach mixture into 5 (8 ounce) ramekins or custard cups.
Mix beans, onion and soup and pour in a 9 x 13-inch baking dish. Bake in a 350° oven for 35 minutes. Take out of oven, spread canned onions on top and bake for 15 minutes or until onions are brown.
In glass 8 x 13 x 2-inch baking dish, spread coconut in bottom, then dump pineapple and spread evenly. Now dump blueberry pie filling and spread evenly. Now dump the dry cake mix on top and spread evenly. Lay pats of oleo evenly on top. Bake at 350° until brown or about 25 minutes.
Steam cabbage to loosen leaves. Mix ground beef, onion, salt and uncooked rice. Make small balls and wrap in cabbage leaves. Pour tomato juice in cooker and add the rolls. Bring to a boil. Add tomato sauce and 2 c. water. Cook on medium heat for 45 minutes. Turn heat to low and simmer for 15 minutes.
Resift flour with sugar, baking powder and salt. Add egg, shortening, milk and vanilla to dry ingredients. Stir until moist; add nuts. Bake in greased 9 x 5 x 3-inch loaf pan for 1 hour and 20 minutes at 350°.
Combine all ingredients in jar. Cover and shake well; chill. Shake again just before serving.
Brown hamburger with onion and celery. Add to the rice, chestnuts and mushroom soup in a 4-quart casserole dish. Add boiling water and soy sauce. Cover and bake at 325° for 1 1/2 hours. Makes 8 to 10 servings.
Put 1 cup cheese in casserole and reserve 1/2 cup to melt on top during last 5 to 10 minutes. Mix all ingredients together; bake until bubbly, 30 to 45 minutes, at 325°. Use 12 x 7-inch or 13 x 9-inch pan.
Drain raspberries, reserving liquid. Dissolve gelatin in boiling water. Add reserved liquid and enough cold water to measure 3/4 cup. Chill until slightly thickened. Fold in fruit and miniature marshmallows. Pour into a 2-quart mold. Chill until almost firm. Dissolve gelatin in boiling water. Cool. Gradually add to mayonnaise, mixing until blended. Fold in whipped cream and pour over molded layer. Chill until firm. Unmold and garnish as desired.
Lightly grease and flour 13 x 9-inch pan. Put pecans in bottom of pan. Lay rolls (frozen from freezer) over nuts. Shake 1/2 package of pudding mix over top. Melt oleo. Pour over all. Shake cinnamon over all. Cover with damp cloth and let stand on counter overnight. Bake at 350° for 35 minutes. Turn out on plate or foil as soon as you remove rolls from oven.
Drain all fruit. Mix pistachio and pineapple together first. Then add other ingredients.
Sprinkle cucumbers with salt. Let stand for 30 minutes; pat dry with paper towels. Stir dill into sour cream. Add cucumbers and mix well. Serves 4 to 6.
Brown beef, drain. Add water, sauce and salt; bring to a boil. In 2-quart dish (11 x 7-inch) layer hot sauce, uncooked noodles, cheeses and repeat layers. Cover tightly with foil and bake at 375° for 1 hour. Let stand 10 minutes before cutting. Garnish with Parmesan cheese. Makes 6 servings.
Grind raisins and orange rind. Take the juice of the orange and 1/2 cup brown sugar and mix. Pour on top of cake when done. Bake in a medium-size loaf pan. Serve with whipped cream.
Remove crusts from bread. Tear up bread and place in greased 9 x 13-inch pan. Sprinkle ham and cheeses evenly over bread. Put beaten eggs, milk, salt, pepper, dry mustard and Worcestershire sauce in a bowl and beat thoroughly. Pour over ham and cheese. Cover overnight in refrigerator. Bake at 350° for 45 minutes; cover the last 15 minutes of baking. Let stand for 10 minutes before cutting.
Place milk and sugar in large saucepan; mix well and bring to a boil. Let boil for 15 minutes, stirring occasionally. In large mixing bowl, add chocolate pieces, chips, margarine and marshmallow cream. Pour milk mixture over chocolate mixture and stir until blended. Add vanilla and nuts. Pour into buttered 13 x 9 x 2-inch dish or pan. Chill until firm.
Beat the yolks until thick and light. Gradually add 1 1/2 cups sugar. Mix the flour and meal with remaining sugar. Add the melted butter and milk. Pour into unbaked pastry shell and bake slowly at 300° until set. Makes 2 medium pies or 1 large pie.
Melt caramels, milk and butter in double boiler. Arrange pecan halves on buttered baking sheet. Spoon 1 teaspoon caramel mixture over each 4 nuts. Refrigerate uncovered for 30 minutes. Melt chocolate chips; spoon over each turtle to cover. Makes 24.
Heat oven to 425°. Grease 12 (2 1/2-inch) muffin cups. Mix flour, cornmeal, sugar, baking powder, salt and baking soda. Cut in margarine with pastry blender. In a large measuring cup, mix buttermilk, egg and corn. Stir into flour mixture just until moist. Spoon into muffin cups. Bake 20 to 25 minutes or until golden. Allow to cool on rack for 5 minutes before removing from pans.
Boil gizzards, white onions, salt and pepper for 1 1/2 hours. Add livers and boil 30 minutes longer. Cook rice. Chop onions (white and green). Chop livers and onions in food processor. Mix chopped livers and gizzards, rice, onions, broth (2 cups), salt and pepper. Put a little cooking oil in pot and heat thoroughly.
Cook all meat till tender, saving the broth. Take meat off the bone and remove all fat & skin. Pull apart meat. In a large pot put all meat and add enough broth to cover, plus about 1 quart. Add tomatoes and onions and bring to a boil; add potatoes, Durkees, hot sauce, and ketchup. Reduce heat to simmer and cook for 2 hours, stirring often until most of the liquid is cooked out. Add corn last and cook for 15 minutes, stirring all the time it cooks so it won't stick. This is supposed to be thick, but if it is too thick for you, just add a little more broth.
Bring pineapple and juice to a boil, add Jell-O, stir and let cool. Then add buttermilk, pecans, coconut and Cool Whip. Mix well. Pour into large bowl and chill.
Combine sugar and water. Boil 3 minutes. Let cool. Add orange juice and 2 bananas, also 5 bananas. Freeze. To serve, use equal parts frozen mixture (partly thawed) and 7-Up. Pour over orange sherbet. Serves 30 (12 ounce) glasses or 50 punch cups.