HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 2 tablespoons of butter in skillet. Add coconut. Stir over low heat until brown. Spread coconut on paper to cool. Cream 2 tablespoons of butter with cream cheese. Add milk; beat in sugar gradually. Blend in vanilla. Stir in 1 3/4 cups of cooled coconut. Spread on top and sides of cake. Sprinkle with remaining coconut.
Cook onion in bacon fat. Add to pork and beans in a 1 1/2-quart casserole (greased). Add rest of ingredients; mix well. Cover; bake at 350° for 30 minutes.
Peel and cube potatoes; cook, drain, and mash. Boil eggs; chop or process in food chopper. Add eggs to potatoes. Drain pimentos and add along with relish to mixture. Add mayonnaise and mustard to suit your preference. Season with Tony's seasoning or if you prefer use salt and pepper. You can sprinkle a little sugar if you find the salad too tart. Makes 60 servings. Can be doubled or tripled for larger quantities.
Cook carrots about 10 minutes. Mix rest of ingredients together and pour over carrots. Let stand overnight. Keep well refrigerated.
With a small knife, make slits in several places on roast. Place garlic cloves or pieces of cloves into these slits. Sprinkle with salt, pepper and Italian seasoning. Bake at 350° for 30 minutes per pound.
Arrange evenly in greased 2-quart baking dish, potatoes, 1 tablespoon onion, 1 teaspoon salt, 1/8 teaspoon pepper and parsley. Mix in bowl ground beef, evaporated milk and cracker crumbs or rolled oats. Spread evenly over potatoes. Decorate top with ketchup, if desired. Bake at 350° for 1 hour. Makes 4 servings.
Combine cornstarch and baking soda in a pan. Add water gradually, stirring until smooth. Place mixture over medium heat; cook until thickened and doughlike in consistency, stirring constantly. Turn mixture out onto pastry board; knead well. Cover with damp cloth, or keep in a plastic bag.
Put sugar, flour and corn meal in bowl. Toss lightly with fork and add eggs, butter, milk, lemon rind and lemon juice. Beat until smooth and thoroughly blended. Line 9-inch pie pan with pastry. Bake in a 375° oven for 35 to 40 minutes or until golden brown. Cuts warm.
After mashing potatoes, mix in cheddar cheese. Saute onion in butter. In a well-greased casserole dish, place a layer of noodles, potatoes, then onions. Repeat with second layer, cover and bake at 325° for 25 minutes. Sour cream may be added when serving.
Mix ingredients except carrots; then add carrots and mix well. Pour into pan. Bake at 350° for 30 minutes.
Mix all together 2 to 3 minutes. Bake in 3 layers at 350° for 20 to 25 minutes.
If using small tomatoes, cut off stem ends. Arrange tomatoes in 8 x 8 x 2-inch baking dish. In tightly covered jar, shake oil, vinegar, oregano, salt, pepper, mustard and garlic; pour over tomatoes. Cover; chill 2 to 3 hours, spooning dressing over tomatoes occasionally. Just before serving, arrange tomatoes on lettuce. Sprinkle tomatoes with onion and parsley; drizzle with dressing. Serves 6 to 8.
Melt sugar, butter, cocoa and milk. Bring to a boil. Boil 2 1/2 minutes. Remove from heat. Add vanilla, oatmeal and coconut. Drop by teaspoonful on wax paper or press into greased 9 x 13-inch baking pan.
Cook beef in hot frypan until lightly browned. Drain off fat; stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Serves 4.
Stir together jello, water, sugar and cream cheese. Add the pineapple with juice. Stir in container of Cool Whip; chill.
Combine crumb and herb stuffing with butter; set aside. Cook squash, onions and carrots in boiling water for 5 minutes; drain. Combine soup and sour cream. Stir all together except stuffing. Spread 1/2 of stuffing on bottom of 12 x 7 1/2-inch pan. Spread on vegetables. Spread remainder of stuffing on top and bake at 350° for 1/2 hour. Serves 6.
Mix sausage and sugar well. Add soda to coffee, then to sausage and sugar. Add raisins, nuts and salt, then the flour. Bake in layer pans in moderate oven (325° to 350°) until cake shrinks from side of pan. Ice with brown sugar icing.
Slice onions and separate into rings. Make a batter of the beaten egg and milk. Sift together flour and seasoned salt. Dip onion rings into egg, then flour and cook in hot Wesson oil until golden brown. Serve hot.
Beat oil and sugar in large mixing bowl. Add eggs one at a time, beating well after each addition. Sift in dry ingredients. Add vanilla, carrots, pineapple and nuts. Line 14 x 10 pan with waxed paper (or cake WILL stick and come apart). Bake at 350° for one hour or until done. Cool completely.
Saute ground beef, onion and fat. Drain. Add remaining ingredients. If too runny, add small amount of instant oatmeal. Can freeze this.
Toast cumin (if whole) lightly. Saute onions and garlic in oil. Sear meat until greyish color. Place all in large pot. Add water to cover. Let simmer, stirring often, for 1 1/2 hours.
Brown meat and onion; core cabbage and cut into 1-inch strips. Add to meat mixture. Cover and cook on medium heat about 6 minutes or until cabbage wilts, stirring occasionally. Stir into mixture the tomatoes, sugar, vinegar and salt. Bring to boil; reduce heat. Cover, stirring often. Simmer 10 minutes or until cabbage is tender. Serve over rice or noodles. Makes 6 servings. Preparation time: 0:30.
Beat eggs; add milk, bread crumbs, salt and pepper. Let stand a few minutes. Add parsley and beef. Mix and shape in balls and brown in half the butter. Remove from pan.
Boil chicken with garlic. Saute onion, peppers and celery in margarine. Add tomato sauce and seasonings. Bone chicken and add to sauce. Cook spaghetti in chicken broth. Combine sauce and spaghetti.
If pre-sliced beef is not available, cut lightly frozen beef into thin slices. Put water in a deep pan and bring to boil. Put slices of beef into boiling water one by one. Take out as soon as the color changes. Cool in cold water and drain on paper towels. Slice onions and soak in cold water for 1 hour or longer; drain well. Arrange slices of beef on onion. To make Pon-zu, mix lemon juice, soya sauce and sugar. Serve with Pon-zu.
Melt margarine. Add broccoli and onion and saute. Stir in tomatoes, lemon juice and dill. Remove from heat.
Preheat oven to 325°. Mix salad dressing, onion soup and apricot preserves. Pour over chicken and marinate overnight (optional). Bake 1 hour and 10 minutes, depends on thickness of chicken parts. Serve with rice and tossed salad.
Cut strawberries in half and put one extra cup of sugar on them. Cook the cornstarch, Jell-O, water and sugar until thick and dark. Pour the juice off of the strawberries and put them in the cooked pie shells. Pour cooked mixture over strawberries and chill for one hour. Top with Cool Whip before serving.
Brown hamburger. Add all other ingredients together in crock-pot. Cook on high for 2 to 3 hours. Serve with Tostitos chips. Serves about 12 to 15.
Cook macaroni; salt to taste. Mix all ingredients together. Cover with buttered cracker crumbs. Bake for about 30 minutes at 350°.
Set oven at 350°. Mix together crushed cracker crumbs, butter and 1/2 cup sugar. Press into a 9 x 13-inch pan.
In medium sized bowl, combine corn, sweet pepper, green onion or chives and basil or other herb; toss well. Stir in the mayonnaise and season with salt and pepper to taste.
Heat oven to 250°. Combine first 3 ingredients in 13 x 9-inch pan; set aside. Combine remaining 4 ingredients in small bowl; quickly pour over cereal mixture. Stir to coat evenly. Bake 1 hour, stirring every 20 minutes; cool. Makes 10 cups.
Combine sugar and mayonnaise. Layer lettuce, small package peas, onion, celery and pepper at least twice. End with peas and onion on top. Then spread with mayonnaise and sugar mixture and sprinkle with cheese. Let stand overnight in refrigerator. Put crumbled bacon on top before serving.
Brown ground beef; drain. Add onions and green pepper and cook slightly. Remove from heat. Add soup and blend well. Add seasonings and remaining ingredients. Pour into pie crust. Seal with top crust. Make slits in top crust and brush with melted butter. Bake at 375° for approximately 40 minutes until crust is slightly brown.
Combine all ingredients in a medium saucepan and heat to a boil. Reduce heat and simmer for approximately 5 minutes. Allow to cool. Place meat in a glass dish and coat with cooled marinade. Cover and refrigerate for at least 4 hours (overnight if possible).
Fry potatoes with kielbasa, green pepper and onion about 1 hour. Serve with melted cheese on top.
Mix onion, peas, carrots, chicken, broth, celery soup, salt and pepper. Mix Bisquick, butter and milk; pour over the mixture. Bake at 350° for 45 to 50 minutes.
Peel and cook potatoes until almost tender; cool. Shred or grate potatoes into a large bowl. Melt 1/4 cup butter in a medium saucepan. Add soup and mix until blended. Add onion, cheese and sour cream. Mix until blended. Add to potatoes and mix well. Spread in 9 x 13-inch pan. Melt 2 tablespoons butter and add cornflake crumbs. Sprinkle over top of potatoes. Bake at 350° for 30 to 40 minutes. Great with ham, turkey or chicken.
Place butter in a shallow 3 qt. baking dish; place in a 400° oven for 5 minutes or until melted. Stir in thyme, salt and pepper. Add vegetables and toss to coat. Cover and bake for 25-30 minutes or until the vegetables are crisp and tender.
Cream margarine and peanut butter. Add sugar until it is the consistency to form into balls the size of large marbles. Add vanilla; mix thoroughly with hands. Melt chocolate and paraffin in small double boiler. Dip balls in chocolate, using toothpicks to dip with. Space on waxed paper to cool. This candy will freeze.
Combine first 5 ingredients, beating thoroughly in saucepan. Cover and cook until sugar dissolves in saucepan; stir constantly. Continue cooking until syrup forms a very firm, but not brittle ball when tested in cold water. Remove from heat. Gradually pour syrup over two egg whites, stiffly beaten. Beat continually while adding syrup, until candy holds shape. Add 1 teaspoon vanilla and walnuts or pecans. Drop by teaspoonfuls on waxed paper. Cool and store.
Pour boiling water over Jell-O. Dissolve. Add ice cubes and stir. Let stand in refrigerator to set. Set cream cheese aside to soften. Prepare Dream Whip. When Jell-O is partially set, add cream cheese and mix with mixer. Add Dream Whip, crushed pineapple and pecans. Set in refrigerator until ready to serve.
Chop onions and peppers. Mix all vegetables with 1/2 cup of salt. Let stand overnight. Drain. Place mixed spices in a permeable bag. Add sugar and other spices to vinegar. Simmer 20 minutes. Add all other ingredients and simmer until hot and well seasoned. Remove "spice bag." Pack hot chow chow into hot, sterilized jars and seal at once.
Combine talented teacher and eager young minds. Add cupfuls of curiosity and spoonfuls of fun. Blend in generous amounts of hands-on participation, mixed with patience. Sprinkle with laughter and serve with enthusiasm. Yields: learning at its best.
Mix together 2 envelopes Knox unflavored gelatin, sugar and salt in the top of a double broiler. Beat egg yolks and milk; add to gelatin mixture. Cook over boiling water, stirring constantly until gelatin is dissolved and mixture thickens, about 10 minutes. Remove from heat and cool. Stir in cottage cheese and crushed pineapple. Chill, stirring occasionally until mixture mounds slightly when dropped from spoon.
Cook ingredients quickly without stirring to 290°. Add a few drops of red food coloring. Place in hot water to keep from hardening. Dip skewed apples at once. Cool on a greased cookie sheet.
Scrape seeds from bean. Combine seeds, bean and milk; bring to a boil. Remove from heat and let stand for 30 minutes. Discard bean. Add sugar, gelatin, peppermint and salt; let stand 1 minute. Cook over low heat 5 minutes or until gelatin dissolves. Cool completely. Stir in yogurt and corn syrup. Pour into a bowl; cover and chill 8 hours. Using a 1-quart hand turned or 1/2-gallon electric freezer, freeze according to manufacturer's instructions. Chill 1 hour until firm.
Slice large onion in bottom of gallon jar. Mix the other ingredients and fill jar with sliced cucumbers. Keeps 5 to 6 months in the refrigerator. Do not seal. Shake everyday for 4 days.
Heat oven to 400°. Grease bottoms of cupcake pans. Beat egg slightly; stir in remaining ingredients just until moistened. Divide batter evenly. Bake until golden brown, 15 to 17 minutes. Makes 12 muffins.
Brown bacon. Drain well and crumble. Mix all ingredients together and chill. You may substitute Bac*Os or bacon bits for the bacon, if you wish.
Cream softened oleo and cream cheese, add sugar and beat well. Add 2 eggs and 1 cup flour. Beat well. Add 2 eggs and 1 cup flour; beat well. Add 2 eggs and 1/2 cup flour and salt. Beat well. Add flavoring. Put in cold oven. Bake at 275° for 1 1/2 hours.
Melt first 3 ingredients over hot water. Add rest of ingredients; drop onto wax paper to cool. Dot with red cinnamon candies. Looks like a Christmas wreath.
Mix together the molasses, shortening, baking soda, ginger, cinnamon, sugar, water and vanilla; blend well. Add enough flour to make a stiff dough. Roll out on floured board or counter and cut with cookie cutter(s). Thin cookies will be crisp, while thicker cookies will be soft and chewy. Bake first batch on greased cookie sheets. Bake in 350° oven for 8 to 10 minutes. Frost while hot. Yields 100 cookies.
Heat 1/2 cranberry juice; add Jell-O, Knox gelatine and lemon juice. Gradually add rest of cranberry juice; set to cool until like egg white consistency. Add apples, mincemeat and nuts. Pour into greased mold.
Cream shortening and sugars. Mix in eggs and vanilla. Stir in soda and flour. Roll in small balls. Press onto baking pan with a fork. Bake at 375° for 10 minutes.
In a plastic bag, combine meat and the 1 tablespoon flour; shake to coat meat. Spray a 4 1/2-quart Dutch oven with nonstick spray coating. Add meat and onion; cook until meat is brown and onion is tender. Drain off any fat. Add potatoes, undrained tomatoes, tomato paste, water, bouillon, sugar, thyme, Worcestershire sauce and bay leaf. Bake, covered, in a 350° oven for 1 hour. Add eggplant. Cover and bake for 30 minutes more.
Melt butter in roasting pan. Stir in honey, mustard and curry powder. Mix well. Remove from heat. Split hens in half. Place skin side down in sauce. Bake at 375° for 25 minutes, basting often. Turn and bake 10 minutes more until golden brown.
Broil chicken until cooked through and grill slightly. Fill pan with 2 quarts water; bring to boil and add fettucini. Cook 8 to 10 minutes. Remove noodles; drain and rinse in hot water. Place on plate (4 each). Melt butter; add milk and stir in sauce mix. Toss slightly until smooth and thickened. Place chicken on top of noodles and pour sauce over each. It will make you R-O-A-R.
Mix the cream cheese and taco mix (and mayo if necessary) together. Spread on tortillas and roll as a burrito. Cut each rolled tortilla into 1/2 inch slices. Serve with a bowl of picante sauce for dipping. Makes a lot!
Prepare 1/2 brownie mix using 1/2 of all the required ingredients, except the egg-use the whole egg(s). Bake 15 minutes at 350° in spring-form pan. Mix cheese, sugar and vanilla; slowly add 2 eggs, 1 at a time. Pour onto brownie base. Melt the chocolate morsels. Drop melted chocolate by tablespoonfuls onto cheese mixture and swirl with a knife. Bake 35 minutes. Cool. Open pan. Refrigerate at least 3 hours.
Drain crushed pineapple, mandarin oranges and maraschino cherries before adding. Mix all ingredients and refrigerate overnight.
Mix the milk, olive oil, sugar and Bisquick together; put in bottom of a greased 2-quart casserole dish. Mix th berries, sugar and water together. Pour on top of batter. Bake at 375° for 1 hour, uncovered.
Preheat oven to 350°. Beat eggs. Add all of the rest of the ingredients. Mix well. Pour into a casserole dish. Bake for 50 minutes or until browned and set.
Combine all ingredients in a large bowl and beat. Grease in a large baking dish. Pour mixture into a baking dish (dish should only be half full). Bake at 350° for 30 to 40 minutes, uncovered. Increase heat for an additional 5 minutes to brown, if necessary.
Mix all ingredients and bake at 350 degrees for 55 minutes or until toothpick inserted in center comes out clean.
Beat eggs until fluffy, light and lemon colored. Add flour, baking powder, salt, cottage cheese, Jack cheese and melted butter. Blend until mixed. Stir in chilies. Pour into 9 x 13-inch baking dish. Bake at 350° for 35 minutes or until top is lightly brown and center appears firm.
Preheat oven to 425°. Cut strawberries into 1/2-inch slices (makes 1 cup); set aside. In a large bowl, mix dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in strawberries. Toss well to coat. Add milk. Stir lightly with a fork until mixture holds together. With floured hands, gently form into a ball. On a floured board with a floured rolling pin, roll out dough 1/2 inch thick. Cut into circles with a biscuit cutter. Place on a greased cookie sheet. Bake until golden, about 12 minutes. Serve warm. Makes 12 scones.
Mix soup, catsup and butter together. Bring to boil and pour over macaroni. Let cool and add onion, pepper, cheese and Spam strips (the amount you desire). Mix well.
Trim fat and remove membranes from ribs; place ribs in shallow dish. Mix remaining ingredients. Pour mixture over ribs; turn ribs. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Combine first 3 ingredients in a large bowl. Set aside. Combine egg, milk and water; add to dry ingredients, stirring just until moistened. Stir in pecans. Spoon batter into a lightly greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes.
Preheat oven to 400°. Grease 12 (2 1/2-inch) muffin cups. (These muffins brown better on the sides and bottom when baked without paper liners.) In large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until flour mixture is moistened. Spoon into muffin cups. Bake 20 minutes or until golden. Remove from pan. Cool on wire rack. Serve with jelly, jam or honey. Makes 12 servings.
Mix together. Will barbecue 2 1/2 to 3 pounds meat.
In saucepan, cook noodles according to package directions. Drain off liquid before adding seasoning. Stir in cream of mushroom and milk. Add chicken and broccoli. Heat thoroughly, stirring often. Stir in tomatoes, if using. Makes 4 servings.
Mix all ingredients together. Drop by teaspoon on cookie sheet. Press down to flatten out dough. Bake at 400° for 10 to 12 minutes.
Place sliced apples in a buttered baking dish. Add or sprinkle with cinnamon and water. Work together sugar, flour and butter until crumbly. Sprinkle over apples. Bake at 350° for 40 to 45 minutes. Serve hot with ice cream or whipped cream.
Mix good sugar, vinegar, seed and turmeric. Let boil several minutes. Remove from heat and let cool. Pour over mixed vegetables, stirring well. Cover. Let set overnight in refrigerator.
Sift flour. Add sugar and cut in shortening. The mix should look like coarse crumbs. Add yeast (dissolved in warm water) and buttermilk. Mix lightly, but thoroughly and knead 5 minutes. Refrigerate in covered container.
Cook first 5 ingredients until coarse. (15 minutes) Add vinegar, salt, and sugar. Simmer for 30 minutes. Add remaining ingredients. Cook for 15-20 minutes longer. Pour into jars and seal. Makes about 6-8 pt.
Broil fillets 8 to 12 minutes. Combine remaining ingredients and spread over fish. Broil until puffy and golden, 1 to 3 minutes more. Or, can put on when you put the fish under the broiler.
Combine all ingredients in order given. Place in pie shell. Bake at 300° for 1 hour.
Combine cheese and butter in a saucepan over low heat. Stir until cheese is melted. Remove from heat. Stir in sour cream, onion, salt and pepper. Add potatoes, mixing gently. Pour into a buttered 2 quart casserole. Dot with 2 tablespoons butter. Bake at 350° for 30 minutes. Yield: 8 to 10 servings. Can grate cheese on top or can crumble cornflakes on top of casserole.
Pour boiling water over rhubarb and let stand 5 minutes. Drain. Cook together and put into a baked crust. Top with beaten egg whites. Makes 1 pie.
Heat pin. Put oil in pan. Scramble eggs in a bowl. Put bread in scrambled eggs; take out and put in pan. Cook until brown and eat.
Slice drained potatoes into one-half inch slices. Preheat oven to 350°. Grease pan, 12 x 8 x 2-inch. Arrange potato slices in a row, overlapping, in prepared dish. Sprinkle with brown sugar, salt, pepper and orange juice and peel. Dot with butter. Cover dish with foil. Bake 45 minutes.
Peel and cut eggplant in chunks. Add sliced onions. Cook in salted water until tender. Drain and add butter. While vegetables are cooking, prepare and combine other ingredients. Add vegetables and mix thoroughly. Bake at 325° for about 1 hour. Great main dish. It's like a souffle.
Mix beef, rice, eggs, bell pepper and salt and pepper. Take thawed cabbage, lay flat and cut vein out. Take scoops of rice mixture and lay in leaf and roll, tucking sides. Put in pot and cover with tomato juice and stewed tomatoes. Cook on low to medium heat for about 1 1/2 hours until rice is done. May add water if needed. Can be baked for 1 to 2 hours at 375°.
Prepare cake mix as directed on package, baking in well-greased and floured 13 x 9-inch pan. Cool cake in pan for 15 minutes, then prick with utility fork at 1/2-inch intervals.
To prepare snickers bars, place frozen bars between pieces of saran wrap and break up with a hammer. Cut up cored apples into bite size pieces. Mix together lightly with cool whip. Serve immediately.
In colander, thaw broccoli under hot tap water. In a large saucepan, cook and stir onion in butter, about 2 minutes. Stir in flour. Add chicken broth and milk. Heat and stir until mixture comes to a boil. Cook and stir 1 minute. Add chopped broccoli. Add cheese and lemon peel. Heat and stir until cheese melts. Serves 4.
Mix ingredients. Pour in oblong glass baking pan, greased with lots of olive oil (1/3 cup).
Slice yellow squash and zucchini into thin slices. In large bowl, combine both kinds of squash, sliced lemon, pepper, onion and celery seed. Toss gently to combine. Let stand 1 hour.
Mix together syrup, sugar and water. Boil to hard-ball stage. Remove from fire. Add vanilla and pour hot syrup over stiffly beaten egg white. Add nuts. Beat until stiff enough to hold shape. Drop from teaspoon on waxed paper.
Combine butter, sugar, salt, potato flakes and hot water. Set aside. Sprinkle yeast on lukewarm water and stir until dissolved. Add yeast and one cup flour to potato mixture. Beat with mixer for 3 minutes. Gradually, add remaining flour to make soft dough that pulls away from sides of bowl. Place dough in greased bowl or baking dish. Turn over to grease top. Cover and let rise in warm place until doubled about 1 1/2 hours. Place dough on floured surface. Divide into about 24 pieces. Shape slightly into balls. Place balls into greased baking pan. Set aside and let rise for 45 minutes. Brush with melted butter and then bake until brown about 2 minutes.
Cut meat into strips 1/4-inch thick and 3 inches long. Dredge meat in flour, salt and pepper. Brown beef in oleo; add onion and garlic and saute. Add flour and butter to beef broth; stir into browned beef. Simmer 30 to 40 minutes. Add mushrooms; simmer 5 more minutes. Blend in sherry or Worcestershire sauce. Fold in sour cream. Heat through. Serve over cooked rice or noodles.
Cook macaroni (package directions) in medium pan. Place milk, cheese and butter on low to melt cheese. Put cooked macaroni in baking dish. Add cheese mix. Bake 30 to 45 minutes at 350°. Serves 8.
Cook and stir onion and green pepper in butter until tender. Add cheese and cook over low heat, stirring constantly, until cheese is melted. Add clams and salsa and heat through. Serve hot with crackers.
Brown hamburger and onion. Add the canned vegetables, including the juice. (Since the juice forms the "stock" and flavor for the stew, do not substitute frozen vegetables.) Bring to a boil, then reduce heat and cook thoroughly. Serve with biscuits or cornbread.