HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and butter. Add eggs, one at a time. Add orange juice and coconut. Bake at 350° for 45 minutes. Makes 8 tarts.
Line a 9 x 13-inch pan with foil, dull side up. Cover with layer of saltines. Cook butter and sugar together at boiling stage for 3 minutes. Pour over crackers. Bake at 400° for 7 minutes. Melt and spread one 12 ounce package of semi-sweet chocolate over baked mixture. Refrigerate overnight. Break into small pieces and store in airtight container.
Combine ingredients and add meat. Cover and marinate 3 hours in refrigerator. Turn meat occasionally.
Wrap bacon around chicken breasts. Put shredded beef in bottom of 9 x 12-inch greased pan. Combine sour cream and soup. Put wrapped chicken on top of beef and pour sour cream mixture over all. Sprinkle paprika on chicken for color. Bake 3 hours at 275°. Serve over rice or noodles.
Stir sugar in hot water until dissolved. Put in blender with margarine. Gradually add and blend powdered milk. Makes 2 cans.
Cook the bacon to a crisp stage in a large skillet. Place on a paper towel to drain. Cook onion and celery in the bacon grease. Add garlic near the end of cooking these. Drain off the bacon grease (use a colander). Put the pork and beans in a skillet; add the onion/celery/garlic mixture and all but four or five pieces of bacon, broken up. Bring to a boil, then reduce heat to simmer. Cook until it's not so watery, then add about a cup of your favorite barbecue sauce. Cook until hot. May be made ahead and reheated.
Chop artichoke hearts and stir together with remaining ingredients. Pour into pie shell. Bake at 350° for 45 minutes or until evenly browned.
Spread crescent rolls in 9 x 13-inch pan. Bake 10 minutes. Cool. Mix other ingredients and spread on cooled crust. Top with cut-up vegetables such as: lettuce, green onions, black olives, celery, carrots, cauliflower and broccoli.
Cream shortening and sugar. Stir in lightly beaten eggs, nuts, dates and spices. In a separate bowl, sift together flour, salt and soda; stir in beer (gently). Combine beer mixture with creamed mixture and stir until well blended. Bake in well-greased tube pan at 350° for 1 hour.
Mix all ingredients. Drop by teaspoonfuls on cookie sheet. Bake at 325° for 15 minutes.
Place all ingredients and chicken in boiler and bring to a boil. Reduce heat and simmer for 1 hour.
In bottom of bowl, layer lettuce, celery, onion and green peas. Seal on top with mayonnaise, Cheddar cheese and bacon or bacon bits. Served next day is best. Don't mix until ready to serve or don't mix at all.
Mix all together. Put in ungreased cake pan. Bake at 325° for about 35 minutes.
Mix first 5 ingredients; add dressing and mix. Add Fritos and mix, just before eating. Salad is best if made just before eating! Ground beef can be added to this recipe.
Mix onion soup mix, mushrooms, mushroom soup, meat and sherry in casserole dish. Cover and bake at 300° for 3 hours. No peeking! Serve over cooked rice.
1. Place unpeeled shrimp and Cajun blackened and seasoning into a Ziploc bag and shake; chill in Ziploc for 1 hour.
Combine sugar (white granulated), margarine, Carnation canned milk in a 2 1/2 to 3-quart heavy saucepan. Bring to full boil. Cook over medium heat for 5 minutes, or until 234° on a candy thermometer. Remove from heat. Add caramels (first) and chocolate pieces (not imitation chocolate); stir until chocolate is almost melted and caramels are soft. Stir in marshmallow cream, the pecans and the vanilla. Beat until well mixed (by hand) and until chocolate is melted completely. Immediately pour fudge into buttered 13 x 9 x 2-inch pan. Score fudge while warm; cut into pieces when cool and firm. Chill in the refrigerator for 1/2 hour and then leave at room temperature.
Melt margarine in skillet on medium-high. Saute onion, green pepper and garlic 3 minutes. Add remaining scampi ingredients and stir 3 minutes. Add fettucini; toss and heat through.
Bake at 400° for 25 to 30 minutes. Makes 2 (8 or 9-inch) layers.
Cook noodles according to package directions. Cool. Add cucumber and tomato, salt and pepper. Toss with Zesty Italian dressing. Chill.
Combine all ingredients in large bowl; mix well. Grill, pan-fry or broil until done to your taste. Can be served with or without buns. Makes 12 large patties.
Put rice on bottom of 9 x 13-inch pan. Lay chicken on top of rice. Heat mushroom soup, chicken soup, celery soup, water and margarine. Pour over chicken and rice. Sprinkle with paprika. Bake at 350° for 2 1/2 to 3 hours.
Combine all ingredients. Pour into a well-greased 9 x 9-inch baking dish. Bake at 350° for 30 minutes.
Mix peaches with half the sugar, depending on sweetness of peaches. Add almond flavoring and let stand. Put butter in a 2-quart Pyrex dish and place in a low oven to melt.
Beat all ingredients about 2 minutes with a mixer or blender. Pour over unbaked pie crust. Bake at 375° about 50 minutes or until center is firm to touch. It will set as it cools.
Combine cream cheese, mayonnaise, catsup, Worcestershire sauce, salt, pepper and hot sauce. Mix well. Stir in tuna. Lightly butter each muffin half. Top each half with 1 slice tomato, tuna mixture and 1 slice cheese. Place on a lightly greased baking sheet. Bake at 325° for 20 minutes or until cheese melts and sandwich is heated through. Yields 6 sandwiches.
Boil fryers and debone. Gently boil carrots, celery, onion and bay leaves in a small amount of chicken broth until nearly tender. Discard bay leaves. Slightly brown flour in oil; add salt and pepper. Add chicken broth, cream, mushrooms, green peas, eggs and chicken. Add salt and pepper (do not oversalt) and first mixture.
Mix raw ground beef with bread crumbs, eggs, salt and pepper. Roll into 1 inch balls. Cook in oven on broil in broiler pan. Turn to cook thoroughly. It cooks fast so watch carefully.
In a bowl, combine sugars, margarine, peanut butter, vanilla and egg. Blend well. Add flour and stir until soft dough forms. Press dough evenly over bottom of 12 to 14-inch pizza pan, forming rim along edge. Bake at 375° for 10 minutes. Remove from oven. Sprinkle with marshmallows, chocolate chips and pecans. Continue baking for 5 minutes or until marshmallows are puffy and lightly browned. Cool and cut into wedges. Store in tightly covered container. Serves 15 to 20.
Brown meat, onion and garlic, drain grease. Add enchilada sauce. Simmer 20 minutes. In saucepan, heat soup, chili pepper and water. Grease baking dish and line with tortillas, cut into quarters. Add in layers meat, soup and cheese. Start over with tortillas, ending with cheese on top. Cover, let set 1 hour, then bake at 350° for 30 or 40 minutes.
In a large bowl, combine all ingredients, except crackers. Transfer to an 11 x 7 x 2-inch baking dish. Bake, uncovered, at 350° for 25 to 30 minutes or until edges are bubbly and lightly browned. Serve with crackers, breadsticks and/or French bread. Yield: 6 cups.
Combine mayonnaise, yogurt, tarragon, lemon juice, salt and pepper in large bowl. Add chicken, nectarines and celery; toss. Line platter with lettuce. Arrange chicken salad on lettuce and sprinkle with almonds. Makes 4 servings. Total preparation time: 20 minutes.
Combine dry ingredients, beer, egg and 1 tablespoon oil in blender. Process until smooth. Pour into a shallow pan. Remove skin and slice onion about 1/2-inch thick. Separate rings. Dip onion rings in batter; coat well. Fry in oil at 375° until brown. Drain well on paper towels.
Melt margarine, peanut butter and chips. Pour over Rice Chex, coating well (use a wooden spoon). Cover with confectioners sugar and serve.
In large pan, melt peanut butter chips, 1 cup milk and 2 tablespoons margarine. Remove from heat and stir in peanuts. Spread in 8-inch square pan lined with waxed paper.
Melt butter in saucepan; add soy sauce, brown sugar, ginger, mustard and salt until mixture comes to a boil. Put chicken wings in a large baking pan or Pyrex dish and pour sauce over wings. Bake at 350° for 1 1/2 hours.
In covered pan, cook cranberries in orange juice until berries burst. Strain fruit while still hot, using strainer attachment on mixer or push through sieve with wooden spoon like Aunt Mary did. Stir sugar into hot fruit until dissolved, but do not cook after adding the sugar. This must not be cooked after adding the sugar. Pour into 1 large or several small molds and chill until set. Serves 8.
Sift together in mixing bowl the flour, baking powder and salt. With fork or pastry blender, cut into flour the shortening until well blended. Add water, stirring to make soft dough. Knead well for 5 minutes on lightly floured board or pastry cloth. Cover and let rest 30 minutes. Roll out 1/8-inch thick on lightly floured board or cloth. Cut into 3-inch squares or triangles. Fry in deep fat (375°) until lightly browned (2 to 3 minutes on each side).
Sift flour, soda, cinnamon and salt. Add apples to flour mixture and beat together vanilla, eggs and oil. Add to apples and flour mixture. Add chopped walnuts. Bake in a greased and floured pan about 1 hour at 350°. Cool 10 to 15 minutes. Turn out on cake plate. Cool completely. May drizzle with glaze.
Mix and put in a 9 x 13-inch dish. I make biscuits and pat very thin, drizzle with butter, then bake.
Put hash browns into greased or buttered casserole dish. Mix margarine, soup, sour cream, cheese and onion. Pour mixture over hash browns. Top with bread crumbs or crushed corn flakes. Bake 45 minutes at 350°.
Mix sugar, nuts and cinnamon. Melt margarine. Dip biscuits in margarine, then sugar mixture. Stand biscuits upright in tube pan. Bake at 350° for 30 minutes.
Add 2 cups of hot water to Jell-O to dissolve. Add fruits and pour into a 9 x 13-inch pan or dish. Refrigerate to set. When firm, add Cool Whip over top (or when you serve).
Wash, stem and slice in half the strawberries. Mix sugar and flour in a saucepan. Add part of the milk and blend until smooth. Add beaten egg yolks and rest of milk. Cook over low heat, stirring constantly until custard starts to thicken. Line bottom and sides of baking dish with vanilla wafers. Add layer of half of the strawberries, then half of boiled custard. Repeat layer of wafers, rest of strawberries and custard.
Combine egg, milk, 1 tablespoon flour, Worcestershire sauce and hot sauce, stirring well. Set aside. Combine 3 1/2 cups flour, salt and pepper, stirring well. Dip pickles into milk mixture and dredge in flour mixture. Repeat procedure. Deep fry in hot oil (350°) until pickles float to surface and are golden brown. Drain on paper towels; serve immediately. Yields about 8 1/2 dozen.
In a large bowl, mix bread, ham, cheese, flour and mustard. Pour this mixture into a greased 9 x 13-inch pan. Beat eggs until foamy. Add margarine and milk. Beat again. Pour this mixture over the first mixture. Cover and chill overnight or at least 4 hours. Bake uncovered at 350° for 1 hour or so. Serves 10 to 12.
Brown and drain ground beef. Saute onion in oleo. Add brown sugar to tomato sauce. Pour tomato sauce over ground beef and simmer together. Add spices and simmer all together until rice is done. Parboil pepper halves in boiling water for 3 to 5 minutes. Drain; fill with meat and rice mixture and top with bread crumbs or cheese. Bake for 30 minutes at 325°. This recipe will serve 12 people.
In a large bowl, mix 2 cups of flour, dry milk, sugar, salt, dry yeast and margarine. Gradually add tap water and beat 2 minutes. Add 3/4 cup of flour and beat 2 minutes more. Add enough additional flour for stiff dough. Knead. Place in bowl in warm place for 45 minutes. Punch down and let rise for 20 more minutes.
Mix egg, milk and oil. Add flour and sugar. Add blueberries. Bake at 400° for 20 minutes. Makes 12 muffins.
In a heavy saucepan melt butter, onion and garlic until softened. Stir in remaining ingredients. Add salt and pepper to taste. Bring to boil. Reduce heat and simmer uncovered until thickened, approximately 20 minutes. To spice up taste, add cayenne pepper to taste. Good for chicken, sausages, ribs or steak.
Hollow out bread pieces, leaving 1/2-inch thick wall. Spread interior with 1/4 cup of the mayonnaise; sprinkle with 1/4 cup of the chopped parsley. Combine remaining ingredients - pack mixture into bread.
Combine soup, milk, cheese and salt; heat until cheese is melted. Into a buttered casserole, place layer of asparagus, layer of sliced eggs, layer of almonds and layer of sauce. Repeat until all ingredients are used. Top with a layer of dry crushed bread crumbs. Bake at 350° for 45 minutes.
Cook frozen okra according to package directions; drain. Combine dry ingredients; stir in eggs, onion, butter and milk. Fold okra into batter. Drop by teaspoonfuls into oil at 375° for 2 minutes until browned. Yields 1 dozen.
In large bowl, combine wine, salt, pepper, rosemary and garlic. Marinate chicken at least 2 hours.
Mix crackers, butter and sugar together and press into 9 X 17 pan. Mix cream cheese, powdered sugar and cool whip. Pour mixture on top of crackers. Chill overnight. In the morning, pour the cherry pie filling on top of the cheesecake.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Mix all ingredients. Spread in pan. Bake for 22 to 25 minutes. Cool. Cut into 1 1/2 x 1-inch bars.
Peel and cut potatoes French fry style. Cut onions in small pieces. Salt and pepper to taste. Put potatoes and onion in a large bowl. Pour in the corn meal and stir with hands until potatoes and onions are covered. Place Crisco into skillet until hot. Fry until golden brown and crispy.
Bake chicken wrapped in foil. Cook 1 hour at 400°. Save drippings.
Add all ingredients in order and microwave 4 min. Turn after 2 min. if your microwave doesn't rotate.
Mix flour, sugar, 2 tablespoons cocoa, baking powder and salt together in 9 x 9 pan. Mix in milk, oil and vanilla with a fork. Add nuts and spread mixture in pan. Sprinkle with brown sugar and cocoa. Pour water over batter. Bake 40 minutes at 350°. Cake bakes on top with layer hot fudge below. Serve warm with ice cream.
Combine all ingredients and heat in a double boiler, stirring frequently. Serve in chafing dish. Serves 20.
Dice tomatoes, pepper and onion. Add enough vinegar to cover all veggies. Add salt and pepper to taste and sugar. Mix all together.
Bake cake according to package directions. Cool completely. Beat cream cheese until smooth. Make pudding according to package and cool thoroughly. Mix cream cheese, pudding and drained pineapple. Spread on cake. Spread Cool Whip on top and sprinkle with walnuts and coconut.
In mixing bowl, combine flour, sugar, baking powder, cinnamon, salt and oats. Stir chopped plums in flour mixture to coat well. Combine 3/4 cup plum juice, egg and oil; add to flour mixture, stirring just until dry ingredients are moistened. Pour into greased loaf pan. Bake in a preheated 350° oven for 1 hour, or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan; cool completely. Yields 1 loaf.
Melt chocolate in microwave a little bit at a time so it won't burn and stir in between checking. When soft and thin dip in pretzels, a few at a time, with a fork. Place pretzels on a piece of tinfoil and let it get hard. May sprinkle with sprinkles for holidays.
Place a ham and cheese slice on each breast half. Roll up chicken from narrow end; secure with toothpicks. In skillet in hot oil, brown chicken on all sides. Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover and simmer until chicken is fork-tender. Garnish with fresh parsley, if desired. Makes 4 servings.
Blend in blender for 4 to 5 minutes. Pour into a 10-inch greased pie pan. Bake for 40 minutes at 350°. The Bisquick forms the bottom crust.
Cook celery, onion and garlic in oil until tender. Add chopped hot dogs until brown. Stir in tomato soup, elbow macaroni, water and pepper. Boil; reduce heat. Cover; cook 25 minutes until tender.
Spread refried beans in a large oblong pan. Brown meat and onion; drain. Season with salt and pepper; layer over beans. Sprinkle green chilies over meat. Cover with grated cheese and taco sauce. Bake at 400° for 25 to 30 minutes. Remove from oven; spread with chopped green onion and sliced ripe olives. Before serving, garnish with sour cream and guacamole. Use tostado chips for dipping.
Brown ground beef, onion and green pepper and drain. Salt and pepper to taste. Add tomato sauce and paste and stir well. Add cheese and stir occasionally until cheese is melted and mix well. Serve with nacho chips.
Mix all ingredients well. Cover and chill overnight. Drain before serving. Serves 12 to 15. Stores a long time in refrigerator.
In saucepan over medium heat, melt butter. Add beef strips, cook and stir for a few minutes, until well coated. Stir in flour. Add milk slowly. Cook, stirring, until smooth and thickened. Add meat sauce. Serve over biscuit halves or rice, mashed potatoes, corn bread or toast points. Makes 2 to 4 servings.
Beat eggs and oil together. Add sugar and blend well. Add apples and mix until coated. Mix flour, salt, soda and cinnamon together in medium bowl. Add flour mixture to apple mixture and blend well; add walnuts. Pour mixture into greased tube pan. Bake at 350° for 1 hour and 15 minutes or until done.
Tenderize steak, then cut into small strips. Combine flour, salt and pepper in a large bowl. Roll steak strips in flour. Brown in skillet. Cover let simmer for 20 minutes. Take cover off and cover steak with water. Let come to a boil. Turn heat down and simmer for about 1 hour. During cooking time, check and add water as needed to keep steak covered.
Sift dry ingredients. Add strawberries, eggs and oil. Mix well. Add nuts. Bake at 350° for 1 hour. Makes 3 small loaves.
Cream sugar and butter together; beat until light and fluffy, about 20 minutes. Add eggs, one at a time, beating well after each addition. Add sifted flour. Fold in, beat lightly. Add extract and 7-Up. Beat 1 to 2 minutes. Pour batter into well-greased and floured 12-cup Bundt pan. Bake at 325° for 1 to 1 1/4 hours. Cool 15 minutes. Turn out of pan onto a rack. May dust with powdered sugar. Keeps well. Room temperature or freeze.
Boil macaroni rings and drain, cool. In mixing bowl, add cucumbers, green pepper, onion, cabbage and noodles.
Mix flour, nuts and margarine. Press in bottom of 9 x 12-inch pan. Bake at 350° for 15 minutes. Remove from oven and cool. Mix 1/2 large Cool Whip, cream cheese and sugar; spread on cooled shell. Mix 2 boxes of pudding and milk. Spread on cream cheese layer. Top with remaining Cool Whip. Refrigerate before serving. Can be frozen.
Drain vermicelli spaghetti. Mix all of the ingredients together except the cheeses. Put in a greased 2-quart casserole dish. Top with cheeses and bake 30 minutes in a 350° oven.
This is enough for one average size whole chicken, cut up. Baste as it cooks.
Put flour, oats and sugar in large bowl; mix. Melt butter (or margarine) in 9 x 13-inch baking pan. Melt in oven. Tilt pan to coat sides and ends. Pour over dry ingredients. Mix well.
Cream sugar, shortening and peanut butter; add eggs, raisins and milk. Mix well. Sift flour, baking powder and salt; add to first mixture. Add vanilla. Mix well. Drop by teaspoonful on well oiled baking sheet. Bake for 12 minutes in 400° oven.
Mix the first 6 ingredients in a large mixing bowl. Mix 10 minutes. Add flour and mix until smooth. Cook in oven at 300° to 325° for 1 hour and 20 minutes. Check cake after 45 minutes (ovens vary). Bake in a Bundt pan greased and floured.
Mix with cake mix. Follow directions on cake box. Bake as directed in a 9 x 13-inch pan.
Crumble and cook hamburger. Add tomatoes, onion and seasonings. Add shell-roni and cabbage. Cook 12 minutes, until tender. Serves 8.
Cream butter until light and fluffy. Gradually add sugar and rind. Cream thoroughly. Add eggs, one at a time, mixing well after each addition. Combine dry ingredients and add gradually to butter mixture. Add orange juice and combine thoroughly. Turn into buttered and floured 10-inch tube pan. Bake at 350° for 50 to 60 minutes.
Mix all ingredients together slowly and spread half of mixture in a shallow pan. Press down very firmly. Spread on layer of filling and cover lightly with remaining crumb mixture. Bake in a 350° oven for 45 minutes. Let stand 5 minutes, then cut in squares.
Combine all ingredients. Let stand overnight. Bake at 350° for 1 hour.
Add the scalded milk to the beaten eggs in which sugar and spices have been mixed. Stir in the pumpkin, lemon juice and melted butter. Pour into an uncooked pie shell which has been brushed with white of egg. Place in 500° oven until the pastry is glazed, then reduce the heat to moderate (375°). Bake for 45 minutes.
Preheat oven to 375°. Mix sugar, vanilla, cream cheese, eggs and lemon juice until light and fluffy.
Mix and cook sugar, soda and buttermilk to a soft ball stage. Cook approximately 20 minutes. Add butter, vanilla and pecans. Beat until thick. Drop on wax paper.
Alternate ingredients on skewers. Season with salt and pepper. Cook, covered in foil, over fire or on grill for 10 to 15 minutes. Use a variety of rabbit, squirrel or venison for a good taste.
Place in large mixing bowl, flour, sugar and salt. Place in saucepan the butter, water, vegetable shortening and cocoa. Bring to a boil and pour over flour mixture. Mix well. Place in another bowl the eggs, soda, buttermilk and vanilla. Stir well and add to mixture. Bake in greased and floured 9 x 13-inch pan at 350° for 20 minutes. Test doneness with a toothpick, inserting in center of sheet cake; if comes out clean, the cake is done.
In a large skillet heat sugar and butter. Bring to a boil, stirring constantly. Reduce heat to medium and continue stirring until mixture becomes light brown and thick, 8 to 10 minutes. Remove skillet from heat and stir in Cheerios until well coated. Turn onto an ungreased baking sheet. Spread to 1/4-inch thick. Cool and break into pieces. Keep in refrigerator.
Combine corn syrup and sugar in medium saucepan. Cook over moderate heat, stirring frequently until mixture bubbles. Remove from heat. Stir in peanut butter. Add cereal, stirring until well coated with peanut butter mixture. Press into buttered 9 x 9-inch pan. Cut into squares when cool. Yield: 36 (1 1/2-inch) squares.
Heat oven to 350°. Grease and flour 12 cup Bundt pan or 10 x 4-inch angel food cake pan. Beat all ingredients on low speed for 30 seconds, scraping the bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Spread in pan. Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Drizzle with glaze.
Peel and remove seeds from very large cucumbers. Slice lengthwise. Soak in salt for 24 hours (the salt will shrink them). Rinse well with cold water. Have 6 quart jars ready.
Mix oil, sugar, eggs and vanilla; beat until fluffy. Sift flour, salt, cinnamon and baking soda. Add to egg mixture and mix well. Work in nuts and apples. Batter will be very stiff. Spread in 9 x 13-inch greased and floured pan. Bake at 325° for 1 hour.
Spray angel food cake pan; pour rolls into pan. Mix pudding mix, sugar and cinnamon. Sprinkle over rolls; add nuts. Pour melted butter over all. Cover with cloth and leave overnight. Preheat oven to 350° and bake 30 minutes. Turn onto plate and serve hot.
Preheat oven to 350°. Cook spinach 3 minutes and drain well. Set aside. Saute onion in butter. Stir in flour and add milk to make cream sauce. Add hot pepper cheese and stir until melted. Combine cheese sauce and spinach. Pour into 1 1/2 or 2-quart ovenproof dish. Top with crumbs and Parmesan cheese. Bake 20 minutes or 30 minutes, if refrigerated.
Rinse and drain sauerkraut, then mix all ingredients and bake at 350° for 20 to 30 minutes. Great with small party rye bread or crackers.
Place strawberries in blender and blend until berries are mashed. Place mashed berries in a small saucepan and add cornstarch. Cook over medium heat until mixture boils, stirring constantly. Remove from heat and stir in Equal. Refrigerate sauce until well chilled. Makes 1 1/4 cups. Calories: 8 per tablespoon. Diabetic exchanges per serving: Up to 2 tablespoons free.
Combine milk and sherbet in blender. Mix until smooth. Stir in cranberry juice. Pour into tall glasses. Serve immediately. Makes 5 cups.