HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bread bread into small pieces. Place in mixing bowl with 1 cup sugar, evaporated milk, milk, vanilla, egg yolks and melted butter. Mix well; pour into 10 x 8 x 2-inch size baking pan. Bake in preheated oven, 450° for 15 minutes. Remove and make meringue. Beat egg whites with 1/4 cup sugar until stiff. Cover pudding with meringue and rebake for 3 or 4 minutes until meringue is golden. Serves 12. May be served with rum sauce, if desired.
Mix peanut butter and powdered sugar until crumbly. Put crumbles on crust (save 1/4 cup). Top with prepared pudding; let set in refrigerator until firm, about 30 minutes. Spread Cool Whip on top and sprinkle with remaining crumbles.
Cut apples in quarters. Peel apples and remove cores. Slice apples in thin slices and put in lightly greased 9 x 13-inch pan. Mix oats, sugar and flour. Add butter and stir until crumbly mixture. Put mixture on apples and bake at 350° for about 35 minutes.
Boil potatoes in 7 quarts of water in 12-quart pan. Add to potatoes, onion, caraway seed, salt and garlic.
Mix butter, egg yolks, powdered sugar and Cool Whip together. Put a layer of cake and top with mixture. Crush Butterfinger candy bars on top of this.
Brown steak on both sides in shortening just until brown (not done). Place meat in casserole dish. Cover the steak with water. Take grease used in browning steak and add salt, pepper and flour. Let flour get dark with heating. Pour this mixture into steak and water. Cover with tinfoil. Cool 1 hour at 350° or until tender. Gravy will thicken with cooking.
Cream sugar, eggs and oil together, add pumpkin and dry ingredients. Pour mixture into a greased and floured loaf pan. Bake at 325° for one hour and fifteen minutes. Makes 3 loaves.
Mix well and bake in a large casserole at 350° for 30 to 40 minutes.
Preheat oven to 350°. Mix together flour, sugar, baking powder, baking soda, salt and cinnamon. Make a well in dry ingredients; pour eggs, milk and oil into well; mix. Stir in coconut, cherries, carrots, pecans and raisins. Pour mixture into 3 greased loaf pans. Bake 40 to 45 minutes.
Cream the butter and sugar. Add eggs and vanilla. Mix flour, oatmeal, baking powder and baking soda. Add chips, candy and nuts. Roll into walnut size ball. Place about 2-inches apart. Makes about 112 cookies.
Roll out each loaf until flattened. Spread half of each loaf with half of the Ragu. Sprinkle each loaf with 1 bag of Mozzarella cheese. Sprinkle with oregano, garlic powder and Parmesan cheese. Fold in half and seal edge of each pizza (sort of like a big pierogi). Bake on cookie sheet sprayed with Pam at 350° for about 30 to 45 minutes, or until cooked through. Makes 2 pizzas.
Drain pineapple. Mix milk and juice together. Add rest of ingredients and pour into pie crust.
Combine meats, bread crumbs, eggs, onions and seasonings; mix lightly. Shape into medium size balls and brown in oleo. Place in casserole. Combine preserves and barbecue sauce. Pour over meat. Bake at 350° for 30 minutes. Makes 4 or 5 dozen.
Boil butter and sugar 2 1/2 minutes. Line cookie sheet with foil (shiny side up). Butter lightly. Place whole soda crackers completely (line) over bottom. Pour butter, sugar mixture over top. Bake 8 minutes at 350°.
Stir sour cream and 1/4 cup cheese into drained cauliflower. Place in buttered baking dish. Sprinkle remaining cheese over top. Bake at 350° until cheese is melted.
Heat oven to 375°. Cut tomatoes into 1-inch pieces; reserve liquid. Cut chicken breasts into small pieces; pour tomato liquid over chicken and bake 20 minutes; drain. Add remaining ingredients and bake for 90 minutes or simmer on stove top for 1 hour. Serve hot over brown or white rice. Top with sour cream and scallions. Serves 10. Only 2 ounces of fat in each serving!
Combine pineapple, cranberry sauce, sour cream and pecans. Turn into 8 x 8-inch pan, cover and freeze until firm. Remove from freezer a few minutes ahead of serving time. Cut in squares; serve on salad greens. Yields 9 servings.
Heat oil, onion, celery and pepper. Saute until tender for about 7 minutes. Add garlic, basil, thyme, pepper, oregano and cayenne pepper. Cook 2 minutes. Add clam juice and tomato sauce; bring to a boil. Reduce heat and simmer until slightly thickened (about 30 minutes). Add shrimp, scallops and crab to chowder and cook until shrimp are pink. Cook orzo pasta until tender, but still firm. Drain and rinse under cold water. Drain again. Add orzo, clams and parsley. Stir until heated and serve. Great with Italian bread and garden salad.
Cream well the cream cheese and sugar. Whip Dream Whip as usual; add sugar. Fold Dream Whip into cream cheese. Spread over graham cracker crust. Spread cherry pie filling over top.
Mix 1 box of jello with 1 cup boiling water, then mix in blender with 1/4 of half gallon frozen yogurt. Pour in bowl. Repeat with remaining boxes. Put in four layers, using each box as a layer.
Add sugar, butter and salt to milk and cool to lukewarm. Stir in yeast (dissolved in a little water) and 1 egg. Sift flour and cinnamon together and add to liquid with candied fruit and currants. Mix well. Cover and let rise to double.
Saute or microwave butter, garlic, green pepper and onion. Mince mushrooms and add to sauteed mixture. Add enough bread crumbs to make consistency spreadable. Bake at 350° for 15 minutes.
Brown chicken in butter. Add chopped onions, wine and water. Simmer 45 minutes. Add mushrooms, salt and artichoke hearts. Cook slowly for 15 minutes. Serve with noodles sprinkled with parsley. Top with grated Parmesan cheese. Serves 6.
In a large bowl, combine broccoli, onion, cheese and raisins. In a small bowl, blend mayonnaise, sugar and vinegar. Pour sauce over broccoli mixture. Refrigerate 30 minutes. Serve.
Flatten biscuits one by one with a small glass. Put 3 slices of pepperoni and slice of cheese in center of biscuit. Pinch biscuit closed around cheese and pepperoni. Place on cookie sheet, seam side down. Bake at 375° for 8 to 10 minutes. Serve warm with hot spicy mustard.
Grease and flour 12 x 1/2-inch pizza pan (or two 9-inch layer cake pans). In 3 quart saucepan bring corn syrup and heavy cream to boil over medium heat, stirring occasionally. Add chocolate; stir until melted. Set aside 2/3 cup of the chocolate sauce. Add butter and sugar to remaining sauce; stir until butter melts. Remove from heat. Stir in eggs and vanilla. Gradually stir in flour, salt and nuts. Pour into pan. Bake at 350° for 20 minutes or until firm. Cool on rack. (Cool layers in pans 10 minutes, remove and cool on racks.) Top with ice cream, fruit, nuts and chocolate sauce. Makes 12 servings.
Drain beans. Bring to a boil the last 4 ingredients; let cool before pouring over other ingredients. Refrigerate.
Cream together until light the butter, brown sugar, egg and vanilla. Mix flour and soda. Add to creamed mixture. Stir until well blended. Stir in peanuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Grease bottom of tumbler. Dip in granulated sugar and use to flatten cookies. Bake at 375° for 10 minutes or until golden brown. Remove at once to wire racks to cool. Store airtight or freeze.
Cook chicken and save broth. When chicken is cool, tear into chunks. Cut tortillas into 1-inch squares. Mix soups, milk, onion, salsa and 2 tablespoons broth. In large casserole, layer 1/2 the tortillas. Cover with 1/2 the chicken chunks and 1/3 of the sauce. Repeat tortillas, chicken and 2/3 of the sauce. Let set for 24 hours in the refrigerator. Cover with grated cheese. Bake at 300° for 1 1/2 hours.
Mix first 4 ingredients. Add remaining ingredients. Pour into greased 9 x 13-inch pan. Sprinkle with streusel.
Bake a 9-inch pie shell. Soften the gelatin in 1/4 cup cold water. Mix together in saucepan 1/2 cup sugar, flour and salt. Gradually stir in milk. Stir constantly until it boils; boil 1 minute. Stir in the softened gelatin; cool.
Cream sugar and oil. Add eggs and beat. Mix flour, salt and soda in a separate bowl. Add flour and mashed bananas alternately to the sugar mixture. Pour into 2 greased and floured loaf pans. Bake at 325° for approximately 1 hour.
Mix sausage, cheese, eggs and Bisquick together. Roll into balls. Place on cookie sheet. Bake until done. Pour off grease and serve.
Arrange grahams in 12 x 8 x 2-inch dish. In 1-quart casserole dish, microwave butter and brown sugar on High for 2 minutes. Stir well. Blend in remaining ingredients, except chocolate chips. Spread evenly over grahams. Sprinkle chocolate chips over top. Microwave 2 to 2 1/2 minutes on High. Let stand a few minutes, then spread chocolate over bars. Cut when cool.
Heat sauce. Add shrimp and simmer for 5 minutes. Serve over spaghetti.
Boil or bake sweet potatoes and cream potatoes, butter and sugar. Add cinnamon, vanilla and egg. Mix well. Stir in milk; pour into unbaked pie shell. Bake at 350° for 1 to 1 1/2 hours until done.
Split buns, use tops for turkey buns and save bottoms for bread crumbs. Combine turkey, celery, seasonings and mayonnaise. Top buns with butter, 1/2 ham slice, a scoop of turkey salad and top with grated cheese. Place under broiler until cheese melts.
Sift flour, sugar, cream of tartar, salt and baking powder 4 times. Add 1/4 teaspoon salt to egg whites and beat until standing up, but not stiff. Add dry ingredients and vanilla. Pour in ungreased pan. Bake in moderate oven for 40 minutes. Cool before removing from pan.
Stir together 1 cup mayonnaise, 1/3 cup sweet pickle relish, 3 tablespoons finely chopped green pepper and 1/8 teaspoon liquid hot pepper seasoning. Whip 1/2 cup whipping cream until stiff; gently fold into mayonnaise mixture until thoroughly blended. Cover and chill. Makes about 2 cups dressing.
Beat egg whites until fluffy. Add berries (undrained), sugar and juice. Beat at high speed with your mixer for 15 minutes. Fold in whipped cream. Pile high on cooled pie shell and freeze for several hours. However, all day or overnight is better. Serve frozen directly from the freezer and it will not taste frozen.
Combine the green beans, water, and salt pork in a large saucepan. My mother used to cook green beans in an iron pot. Bring to a boil. Reduce heat to medium and cook until beans are tender and most of the water has cooked out. This will probably take about an hour. Add oil and mix. Taste and add black pepper and salt, if needed. Some salt pork is more salty than other. If the salt pork is not sliced, cut several slits in the chunk of salt pork, cutting almost all the way through.
Mix well the vanilla pudding and milk, then add Eagle Brand milk and Cool Whip. Stir. Layer wafers, bananas and filling in a large dish, ending with filling on top. Sprinkle with wafer crumbs.
Cream brown sugar, sugar, Crisco and butter. Add eggs, one at a time, beating well after each addition. Add milk, flour and baking powder, starting and ending with flour. Add black walnuts. Pour into greased and floured (10-inch) tube pan. Bake in a 325° oven for about 1 1/2 hours. Allow to cool in pan.
Sift dry ingredients. Stir in buttermilk to which soda has been added. Add shortening and then egg. Beat until smooth. Drop by teaspoon into hot fat (375°). Fry until brown, turning from one side to the other. Drain on absorbent paper. Roll in granulated sugar while still warm. Makes about 2 1/2 dozen.
Combine all ingredients thoroughly. Shape into loaf in a baking dish. Make sure meat does not touch sides of dish. Bake in 350° oven for 1 hour. Top with mixture of 1/2 cup ketchup and 1 teaspoon brown sugar. Bake another 15 minutes. Let meat loaf stand, covered, 5 minutes before slicing.
Melt butter in large skillet over low heat. Add chicken, wine and parsley; season well. Cover and cook 10 minutes. Turn chicken over. Add mushrooms and cucumber; season again. Cover and continue cooking 6 to 7 minutes.
Brown ground beef. Add chili powder, dry mustard, corn, tomato sauce and water. Cover and bring to a boil. Stir in rice. Cover; simmer for 5 minutes. Sprinkle cheese on top.
Combine chicken, green onions, cheese, garlic and onion powders and salt in a medium size bowl. Mix well. Place wrappers on counter with a corner facing you. Put 1 teaspoon chicken mixture slightly below center of wrapper and fold bottom of corner up. Fold sides in, points overlapping, and wet edges to seal. Deep fry, a few at a time, until golden brown and crispy around edges. Drain and serve hot.
Boil noodles to texture. Boil shrimp until pink. Boil alfredo cheese sauce as per directions on package. Mix together in large pot. Serves 2 people.
Mix first 8 ingredients. Dip chicken in mixture, coating heavily and then dip into stuffing mix, again coating heavily. Roll pinwheel fashion and place in baking dish. Pour melted butter on top and bake 45 minutes at 350°. Can be prepared well ahead of baking time.
Cook and drain bacon, sausage or ground beef. Beat eggs and add milk, salt, mustard and cheese. Grease a 9 x 13-inch pan. Place slices of bread in pan. Put meat on top. Pour egg mixture over the top. Refrigerate overnight. Bake in morning at 350° for 45 minutes.
Blend cottage cheese in blender until smooth. Add rest of ingredients. Add buttermilk until of dripping consistency. Chill well and serve with raw vegetables.
Chop cabbage and pack loosely in sterilized quart jars. Add 1 tablespoon salt. Pour boiling water over cabbage, one jar at a time. Seal at once. Keep water boiling as you fill each jar and seal.
Mix hamburger, onion soup mix, eggs, cracker crumbs and milk together. Then mix remaining ingredients separately. Put 1/2 of mixture into the meat loaf mixture and put the rest on top. Bake at 350° for 1 hour.
Grease baking pan. Turn oven to 350°. Open biscuits; set aside. Open hot dogs; cut in half. Roll up in the biscuit dough. Place on pan; let cook for about 20 to 25 minutes, or until brown crisp or done. Let cool; serve with mustard and ketchup.
Heat margarine or oil in skillet. Add chopped onion and saute lightly. Add sliced squash and other ingredients, ending with tomatoes on top. Sprinkle seasonings over tomatoes. Stir through. Cover and cook about 20 minutes until squash is tender but not overcooked. Sprinkle with Parmesan cheese or several slices of cheese if you prefer.
Mix butter and sugar well, then add cocoa and vanilla; stir. Add oatmeal. Roll into balls and dip in powdered sugar. Ready to eat. No baking!
Brown ground beef. Add tomato sauce, chili seasoning mix and sliced olives. Simmer.
Boil the chicken breast halves until done. Cook the rice in chicken broth. Drain rice and add the soups. Mix with cut up chicken and rice. Put in casserole dish and bake in oven for 30 minutes at 350°.
Dissolve yeast in warm water in large mixing bowl. Add half the mixed flours plus all the brown sugar, salt, shortening and caraway seed. As you mix, stir in remaining flour vigorously. Turn over twice in large, greased mixing bowl and cover with damp cloth. Let rise in warm place until double. Stir about 1/2 minute. Cut up and shape into loaves, using greased pan. Bake at 375° about 50 minutes. Brush with shortening.
Salt and pepper chops. Add onion and bell pepper. Bake in oven until tender and slightly browned (350° to 400°). Spread soup over pork chops evenly. Sprinkle corn bread crumbs over the soup. Bake until bubbly and golden brown.
Put all this in a large saucepan and boil about 10 minutes. Put in 2 1/2 to 3-quart buttered casserole dish and cook with cover on it in a 350° oven for about 45 minutes.
In a large pot (approximately 10-quart), cook meat, onion and green peppers; drain. Add garlic, green chilies, chili powder, vinegar, tomatoes, tomato sauce, tomato paste and juice from kidney beans. Heat until boiling; reduce heat and cover. Simmer for 30 minutes. Add kidney beans and simmer an additional 30 minutes.
Put steak in freezer until partially frozen. Slice diagonally into 1/8-inch slices. In bowl combine steak and 4 tablespoons cornstarch; mix well. Add 4 tablespoons soy sauce, put in refrigerator 30 minutes or longer. Peel carrots and slice diagonally in 1/4-inch slices. Cook carrots about 5 minutes. Chop onion and green pepper in bite size pieces. Set aside.
Cut fish into small pieces. Cover with cold water and add three Tbsp of salt. Let soak for two hours. Drain fish well and place side by side in a pan. Add spices and vinegar enough to cover. Bake at 350° until tender.
To freeze strawberries, blueberries and grapes, wash and gently pat dry. Arrange in single layer in shallow baking pan. Freeze until firm.
Sprinkle crumbled bacon or ham and cheese in pie shells. Beat remaining ingredients until blended and pour over cheese and bacon. Bake in a 375° oven for 45 minutes or until knife in center comes out clean. Cut into wedges and serve hot. Yields 10 to 12 servings.
Combine and boil to soft ball stage. Pour 2 cups walnuts into mixture and stir until coated. Spread on foil and separate.
Peel and slice the potatoes and onion about 1/8-inch thick. In a large baking dish, arrange onion and potato slices in a layer. Place chips of butter on top. Pour the can of soup on top. Pour 1/2 can of water on top. Bake 1 hour at 350°.
Melt butter and cocoa together. Beat eggs and sugar. Pour into butter and cocoa mixture. Add flour and salt; mix well. Add nuts and vanilla. Bake 30 minutes at 350° in 10 1/2 x 15 1/2-inch pan lined with wax paper. Remove from pan immediately. Cover hot cake with marshmallows cut in half, cut side down, pressed lightly into cake.
In double boiler, mix well and cook until thick. Have ready in a container, crumbled vanilla wafers and sliced bananas. Pour the thick mixture over this and mix. Beat egg whites and spread over this. Brown in oven.
Beat the 12 egg yolks until thick; add the sugar gradually until you have a rich, thick mixture. Add lemon juice, lemon rind and orange juice and continue beating. Sift the matzoh cake meal, potato starch and salt together three times; fold in lightly. Beat the egg whites until they stand in peaks, but be sure you stop before they look dry (very important!). Gently fold into the cake batter. Line bottom of an 8 x 14-inch pan with waxed paper or oiled brown paper. Pour in the batter and bake at 325° for 1 hour. Invert on cake rack to cool before removing from pan.
Gradually stir milk into cocoa in small saucepan. Add margarine; cook over medium heat just to simmering, stirring frequently. Stir in vanilla; cool. Stir in NutraSweet Spoonful; refrigerate. Serve chocolate sauce over frozen yogurt or sliced fruit. Makes about 1 1/2 cups.
Melt stick of butter in 9 x 13-inch pan, then pour package of hash browns into pan. Mix together soup, onions, cheese, salt, pepper and sour cream and pour over potatoes. Then mix melted stick of butter and Rice Krispies and spread on top. Bake 1 hour at 350°.
Mix all ingredients and spread on rye bread slices and garnish with a slice of olive. Broil until golden brown.
Arrange chicken in baking dish. Top with Swiss cheese. Combine soup and wine. Pour over chicken. Sprinkle with stuffing crumbs mixed with butter. Bake at 350° for 1 1/4 hours.
Chill ingredients. Mix in Punch bowl adding 7-up last. Add a few drops of red food coloring, orange slices & lemon Slices.
Brown hamburger. Add onion and celery; cook until tender. Add corn, tomato paste and water; heat, then add to the macaroni and cheese. Put into casserole bowl. Bake for 15 minutes at 350°.
Mix as listed in order. I omit raisins. Bake 2 hours at 275° or until done.
In small mixing bowl combine egg, milk, chocolate-flavored syrup and cooking oil. Beat mixture until well combined. Place the pancake mix in medium mixing bowl. Add the chocolate mixture and beat just until combined. Pour about half the batter onto the grids of a preheated, lightly greased waffle baker. Sprinkle with half of the chopped pecans. Close waffle baker lid quickly and do not open while baking. Remove baked waffle with a fork. Repeat with remaining batter and nuts. Stir together 1/4 cup chocolate syrup and maple-flavored syrup; serve with waffles. Top with butter, if desired. Makes two (9-inch) waffles.
In large saucepan combine first eight ingredients. Cook over medium heat, stirring to keep from sticking to pot, until mixture is hot and bubbly; pour into ungreased 8x12 baking dish. (Water chestnuts should be drained and sliced.) Separate crescent dough into two rectangles. Place rectangles over hot mixture. Combine remaining ingredients; spread over dough. Bake 20-25 minutes at 375° until crust is deep golden brown. Serve immediately. Yield: 6-8 servings.
Combine cottage cheese, dry jello, 1/2 can mandarin oranges, pineapple and Cool Whip. Put in dish. Decorate top with remaining orange slices.
Can cook celery and onions in clear water and freeze half for another time. Add remaining ingredients. Cook ingredients until done. Can also freeze in containers.
Combine first 5 ingredients in large bowl. Blend in mayonnaise, lemon juice, salt and pepper. Toss lightly. Chill. Serve on salad greens. Chicken may also be used.
Cream butter, cheese and sauce. Finely chop radishes. Chop onions. Stir into cream mixture. Refrigerate. Serve on rye crackers.
Preheat oven to 350°. Cream butter and sugar together. Add spices and molasses. Stir in flour. Chill. Roll 1/4-inch thick. Cut out cookies. Bake 13 minutes on greased baking sheet. Decorate.
In glass 8-cup measure, cook sugar, syrup and water 6 minutes on High. Stir, repeat. Combine salt and egg whites, beat until stiff. Slowly add syrup to eggs while beating until dull. Stir in vanilla and nuts. Drop on wax paper by spoonfuls.
Debone as many chicken breasts as needed. Place dried beef under each chicken breast (2 to 3 layers of dried beef) then wrap chicken breast and dried beef in bacon. Place in baking dish and pour over the top a mixture of sour cream and cream of mushroom soup. Bake at 300° for about 2 1/2 hours.
In a large skillet cook pork and onions; drain well. Stir in spinach, potatoes, corn, mushrooms, thyme, rosemary, salt and pepper until mixed well. Add cheese and one beaten egg; spoon mixture into a 10 x 6 x 2-inch baking dish. Roll out pastry to 1 1/2-inch larger than baking dish. Place pastry over filling and seal to edge of dish. Flute. Brush remaining egg over crust. Bake at 400° for 40 minutes or until crust is golden brown.
Cream butter and sugar. Add eggs, one at a time. Beat well after each. Add mashed bananas, flour and soda. Mix in flavoring and nuts. Bake in loaf pan, in slow oven, (300° to 325°) for 50 to 55 minutes. Cool before serving.
Dissolve the yeast in the warm water mixed with 1 teaspoon honey. Beat together the oil, 1/2 cup honey and eggs (measure oil first, then honey). Combine dry ingredients and beat in. Add carrots. Mix. Mix some of the flour with the nuts and fruit, then stir into the batter. Pour into a well-oiled and floured pan (shake until flour coats the pan), and set in a warm place to rise for half an hour, covered with a cloth. Meanwhile, preheat oven to 350°. Bake for 55 minutes, or until a knife comes out clean.
Cut pork into small cubes. Brown on all sides in large skillet. Add onions and saute until golden brown. Add tomatoes, hominy and green chilies. Mix gently. Cook, covered, over low heat for 3 hours, stirring occasionally. May cook uncovered for 30 minutes to reduce liquid, if desired. Yields 18 to 20 servings.
Cover potatoes with cold water; add salt and pepper and boil until tender. Drain well and shake pan over heat to dry potatoes out. Mash and set aside. Core and shred cabbage. Boil in 2 cups salted water until tender, about 8 to 10 minutes. Do not overcook. Drain well and toss with 2 tablespoons melted butter, cover loosely. Chop scallions or leeks. Pour milk in saucepan, add the scallions or leeks and bring to a boil. Pour milk mixture into the mashed potatoes, adding a bit of salt and pepper. Beat until light and fluffy. Fold in cabbage and heat over low heat, adding more milk, if needed. Mound the mixture in a heated bowl, make a well in center, add butter and some minced fresh parsley.
Trim excess fat from spareribs and cut into 2-inch lengths. Put a large, heavy frying pan or a wok over high heat. Sprinkle about a teaspoon of salt into it. When the pan is hot, add half the spareribs. The ribs will brown in their own fat. Stir the ribs around so they won't burn; they should be brown on all sides within 10 minutes.