HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well by hand. Pour into greased 9 x 10 pan. Do not flour pan. Bake at 350° for 45 minutes. Cool, leave cake in pan.
Remove stem end, seeds and membrane from peppers. Cook in boiling water for 5 minutes. Drain. Combine seasoning mix, tomato and water. Add beef and corn. Combine thoroughly. Lightly pack into peppers. Combine crackers and butter together. Sprinkle over top of stuffed peppers. Place in buttered baking dish. Bake in 350° oven for 1 hour, or microwave about 20 to 25 minutes.
Prepare baked pastry shell. Mix cornstarch, flour, the 1 cup sugar and salt in top of a double boiler. Gradually stir in boiling water. Beat egg yolks slightly and gradually stir into cornstarch mixture. Place top of double boiler over boiling water and cook about 5 minutes until filling is thickened, stirring constantly. Continue to cook 5 minutes more, stirring occasionally. Remove from boiling water. Mix in butter, lemon peel and juice. Cover and cool slightly. Pour into pastry shell. Heat oven to 350°. Beat egg whites until soft peaks form. Gradually add the 6 tablespoons sugar and beat until stiff peaks form. Spread meringue over lemon filling to edge of crust. Bake 12 to 15 minutes or until lightly browned. Cool. Serves 8.
Cream together Old English cheese, egg, chopped pepper and margarine. Spread on slices of bread. Cut in quarters and cover top and sides with spread. Top with small square of partially cooked bacon. Bake at 350° for 10 to 12 minutes. Better if frozen first.
Preheat oven to 350°. Spray bottom of 8-inch square pan with Pam. Melt butter and chocolate together (I use the microwave). Beat eggs, sugar, salt and vanilla 5 minutes. Add chocolate, butter mixture. Blend in flour with spoon; add nuts. Bake 40 minutes at 350°; cool and cut into squares.
Dissolve jello in water. Add other ingredients in order given. Pour into 1 1/2-quart Pyrex dish (or Tupperware mold) and cover. Refrigerate overnight.
Mix all ingredients together except biscuits. Divide biscuits in half, making 2 full size biscuits out of one. Press into greased muffin tin. Fill with mixture. Bake at 375° for 10 to 12 minutes.
Fry meat and onions together. Drain chili sauce off kidney beans. Mix all rest of ingredients, minus chili sauce, and heat up. This chili can be frozen.
*My great-grandmother used to pare the potatoes, then grate them. My mother found it far easier to put the potatoes through a fine food chopper. If the skins are not tough, scrub them and do not peel.
Heat the oil, garlic and ginger in a skillet. Add sirloin to the ingredients and brown. Remove from pan and set aside. Add the onions and green peppers. Cook about 3 to 5 minutes and then add water chestnuts and steak and allow to simmer. Add the dissolved bouillon cube, soy sauce and dissolved cornstarch. Cook a few minutes at 350°. Serve over rice.
Brown and drain hamburger. Add taco seasoning and taco sauce to hamburger. Simmer. Then add beans and simmer until juice evaporates. Fill large bowl with lettuce and Doritos (slightly crushed). Pour on dressing. Put meat mixture on and top with cheese. Serve immediately.
Heat juice and broth to boiling in a 2-quart saucepan. Stir in gelatin until completely dissolved. Stir in mayonnaise and mix until smooth. Add pineapple, chicken and celery. Pour into 2-quart mold and refrigerate 4 hours or overnight.
Combine all ingredients, except cooking spray, in a container of electric blender. Process until smooth.
Combine all ingredients. Heat to boiling. Simmer for 30 minutes. Makes 1 pint of sauce for 5 pounds of pork ribs.
Wash vegetables; slice thick. Combine remaining ingredients (except pasta) in a large bowl with vegetables. Toss to coat. Spread on a cookie sheet. Place in a 425° oven for 30 minutes. Cook 12 ounces pasta according to package directions. Rinse. Mix with roasted vegetables. Sprinkle with:
Cream butter in a mixing bowl and gradually add sugar. Beat until fluffy. Beat eggs one at a time. Separately mix dry ingredients and gradually alternate dry mixture, milk and vanilla mixture. Mix until well blended.
Dice chicken; set aside. Cook noodles; drain. Return noodles to pan; add cream cheese, sour cream, broth, soup, onion and seasonings. Stir. Add the chicken. Place all in a 3-quart casserole. Bake in a 350° oven for 45 minutes, covered. Add croutons and cheese the last 15 minutes. Remove lid during that time.
Blend flour, sugar, baking powder, salt and baking soda. Cut in margarine until mixture resembles coarse meal. Add raisins, caraway seed, buttermilk (gradually) and egg. Stir until blended. Knead on floured board until smooth, about 1 minute. (Add more flour, if sticky.) Shape dough into 2 balls and place in 2 greased 8-inch round cake pans. Flatten to fill pans. Cut a deep cross in top of each loaf. Brush with beaten egg. Bake at 375° about 30 to 35 minutes or until done.
In a small saucepan soften gelatin in the water for 5 minutes. Cook and stir over low heat until gelatin dissolves. Cool slightly. Stir together yogurt, berries, gelatin mixture, 1/2 cup sugar and vanilla. Turn mixture into an 11 x 7 x 1 1/2-inch baking pan. Cover and freeze for 45 to 60 minutes or until partially frozen around the edges. In small mixer bowl beat egg whites until soft peaks form (tips curl over). Gradually add the 1/4 cup sugar, beating until stiff peaks form (tips stand straight). Turn the frozen mixture into a large mixer bowl. Beat with an electric mixer until nearly smooth. Fold the egg whites into berry mixture. Return to pan. Cover and freeze for 4 to 6 hours or until firm. Scoop to serve. Per serving: 99 calories, 1 g fat and 3 mg cholesterol.
Mix together flour, melted butter and pecans. Press in pan (9 x 13-inches) and bake at 350° until brown. Let cool.
Mix all four ingredients together. Dip peeled shrimp into mixture and then roll in cracker crumbs and fry. Use blender to make cracker crumbs.
Separate each roll into 5 pieces. Roll between 1/8 to 1/4-inch thick. Press into greased miniature muffin tin. Brown sausage. Drain and spoon equally into muffin tin over rolls. Mix eggs, cottage cheese, chives, pepper and Parmesan cheese together. Spoon over sausage and bake at 375° for about 15 minutes or until cheese is lightly browned.
Lightly fry bacon. Add onion and saute, drain. In large pot, mix rest of ingredients. Cook slowly, stirring once or twice. Remove bay leaf before serving. May be prepared ahead of time, refrigerated and reheated before serving. Serves 10 to 12.
Mix altogether, pour into greased muffin pans. Bake at 400 degrees for 20 min.
Mix as for cake. Grease a 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Top with Cool Whip or whipped cream.
Use a 9 x 13-inch pan. Bake at 350° for 20 minutes.
Brown sausage, onion, garlic and peppers in skillet; drain well. Mix all ingredients and pour into pie crust. Bake at 350° for 30 minutes.
Mix cake mix, butter and 1 egg together. Press into pan. Mix the powdered sugar, 2 eggs and cream cheese together. Pour on top of the cake mixture. Bake for 40 minutes at 350°.
Trim both ends from each of medium zucchini and cut the zucchini lengthwise in half. Cut the halves lengthwise into quarters. Cut zucchini pieces across into 3/8-inch chunks. Bring a medium saucepan of salted water to a boil. Add the zucchini and cook until barely tender, 2 to 3 minutes. Drain zucchini; rinse with cold water and leave to drain thoroughly. Cut carrots into chunks like the zucchini. Put into saucepan; cover with cold water. Add salt and bring to a boil. Simmer until carrots are just tender, 8 to 10 minutes. Drain; rinse with cold water and leave to drain thoroughly. Set aside. Bring a saucepan of salted water to a boil. Add the peas and simmer until tender, 3 to 8 minutes. Drain, rinse and let drain again. Set aside. Heat oven to 350°. Trim flower ends of baby zucchini. Cut lengthwise into 4 to 5 slices, leaving attached at stem end. Butter a baking sheet. Set zucchini on sheet; sprinkle with salt and pepper and cover with buttered foil. Bake in heated oven until tender, 15 to 20 minutes. Flatten each sliced zucchini with thumb and finger to make a fan shape; keep them warm. Fill large pot with water; bring to boil and add 1 tablespoon salt. Add the spaghetti and simmer until tender, but still chewy, 5 to 8 minutes. Drain; rinse with hot water and drain again. While cooking spaghetti, finish sauce. Heat butter in a large saucepan; add zucchini and carrot chunks and the peas and saute 1 minute. Add the cream; stir well to mix and heat until simmering. Take pan from heat; add drained spaghetti and toss to mix. Add the Parmesan and toss gently. Garnish with zucchini fan.
Combine all ingredients. Beat at medium speed for 3 minutes. Pour into greased tube or Bundt pan. Bake at 350° for 55 to 65 minutes. Cool 10 minutes on rack. Turn out of pan and cool. Serve with whipped cream or Cool Whip.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add remaining ingredients; mix well. Chill well. Shape into a ball. Roll in chopped pecans or walnuts.
Melt candy bars in a Pyrex measuring cup in microwave. This takes about 1 minute. Stir until smooth. Add cream and stir until smooth. Microwave about 30 seconds more. Immediately pour over cake.
Mix first 7 ingredients together. Shred corned beef and stir in to mixture. Cut top of bread in circle and dig out inside of bread. Place dip in bread bowl. Tear remaining bread in bite size pieces and place around "bowl" for dipping. May want to buy extra bread.
Mix all ingredients; pour in a 9 x 13-inch pan. Cover with dressing; drizzle with one stick of butter or margarine. Bake at 350° until brown and bubbly.
Mix potatoes, flour, salt and pepper. Add eggs. Brown bread cubes and onions in margarine, and blend into potato mixture.
Mix flour, salt, brown sugar and 1 cup butter together and pat into a jelly roll pan. Bake 10 minutes at 350°. In pan, heat chips, 3 tablespoons butter, water and syrup until chips are melted. Add salted peanuts. Spread over crust layer and bake 8 minutes more at 375°. Loosen edges, cool before cutting.
Mix cake mix, egg and margarine. Add pecans and coconut. Press into 9 x 13-inch greased pan.
Mix flour, 1/2 cup of the sugar and salt in top of double boiler. Slowly stir in hot milk. Cook over direct heat until mixture boils and thickens, stirring constantly. Stir a small amount of hot mixture into well beaten egg yolks. Pour back into double boiler. Place over boiling water; cook for 2 minutes, stirring constantly. Remove from heat. Add vanilla. Cool until just warm. Slice bananas into pie shell. Pour cream mixture over. Beat egg whites until stiff; gradually beat in remaining sugar until smooth and stiff. Spread over pie. Bake in 400° oven for about 8 minutes or until golden brown. Yield: 6 servings.
Boil egg noodles. Brown ground sausage; drain. Melt cheese slices over sausage and add tomato soup. Add all ingredients together and serve.
Drain corn, peas, green beans and pimentos into a colander. Combine vinegar, sugar, Mazola oil, salt and pepper in a saucepan and bring to a boil. Pour sauce over vegetables in a bowl. Will keep for 2 weeks or longer.
Combine flour and sugar in bowl. Heat butter, cocoa and Coke to boiling. Pour over flour and sugar mixtures, mixing thoroughly. Add buttermilk, eggs, soda, vanilla and marshmallows. Beat and mix well. Bake 30 to 35 minutes at 350°.
Combine the first 3 ingredients. Cook and bring to a boil. Boil for 2 minutes, stirring constantly. After cocoa mix has cooked, remove from heat and add. Blend well. Add oats last! Drop by teaspoonfuls onto foil and allow to become firm.
Mix sugar and 4 cups of water to make syrup. Let come to a boil and simmer 5 minutes. Dissolve Jello in 1 qt. boiling water. Add 1 qt. cold water and cooked syrup. Chill juices and mix 1 hour before serving. Add ginger ale last in punch bowl. Yield: 50 servings.
Heat together and mix. Put into a 9 x 13-inch baking dish. Pour into it 1 box uncooked Minute rice and mix with fork. Put pieces of chicken (uncooked) over that. Sprinkle over chicken and rice the package of dry onion soup (no salt needed). Cover with foil and bake at 325° for 2 hours and 15 minutes.
Cook zucchini, sugar, lemon juice and cinnamon until tender. Add cornstarch, mix well and pour in pie shell.
In mixing bowl, beat margarine with an electric mixer on medium to high speed for 30 seconds. Add about 1/2 the flour, the brown sugar, sugar, egg, baking powder, vanilla and baking soda. If desired, stir in cinnamon and cloves. Beat in remaining flour. Stir in oats. Drop by teaspoon onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
In large bowl, mix hamburg, chopped onion, crushed saltines, milk and eggs. Stir until blended well. Place in baking pan and cook about 45 minutes.
In pie pan, spread Philly (as crust), pour in chili, next layer peppers, then grated cheese, then sliced black olives and/or mushrooms. Bake in oven at 350° for 20 minutes. Serve with nacho chips.
Place tortilla on a baking sheet. Sprinkle cheese, bell peppers, 2 teaspoons sour cream and 1/2 cup of meat. Broil until cheese is melted. Flip tortilla in half; press lightly. Cut into triangles.
Melt butter in large skillet over medium heat. Add onion and saute 5 minutes. Add green chilies. Saute 1 minute. Stir in cream cheese and chicken. Cook, stirring constantly, until cream cheese melts. Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas and place, seam side down, in a lightly greased 13 x 9 baking dish. Sprinkle with Monterey Jack cheese and drizzle with whipping cream. Bake at 350° for 45 minutes. Yield: 4 to 5 servings.
Layer bananas and vanilla wafers, pouring mixture of vanilla pudding mix, vanilla instant pudding mix, milk and sour cream over each layer. Top with Cool Whip. Better if it sits over at least 24 hours before serving.
Slice tops from peppers and reserve. Remove the seeds and veins. In boiling water, blanch the pepper shells and tops for 5 minutes, then rinse them well under cold water. Pat them dry and set aside.
Saute garlic and onion in oil. Add mushrooms and clams. Add juice from clams. Cook until hot and it boils. Add bread crumbs, salt, pepper and Worcestershire sauce. Stuff shells and bake at 375° for approximately 20 minutes.
Brown ground beef and onion. Add bouillon cubes, soup and Worcestershire sauce. Cover and simmer 10 minutes. Stir occasionally. Add chili sauce and sour cream. Serve on hot rice or noodles.
Wash, peel, core and quarter apples. Simmer, covered, in small amount of water until tender. Press apples through sieve. Sweeten sauce to taste (about 1/2 cup sugar to four apples). Use a small amount of salt and spices, if you desire. Serve with meat. Use as many apples as you'd like.
Put frozen hash browns in a greased 8 x 11-inch casserole dish. Break up cheese and place on top of hash browns. Melt oleo and stir in soup and milk. Pour over cheese and hash browns. Bake at 350° for 1 to 1 1/2 hours. Stir at least once during baking. In the last few minutes before done, top with onion rings.
Pour 2 cups boiling water over bran, sugar, Crisco and salt. Cool to lukewarm. Soften 2 packages yeast in 1/4 cup water; let stand. Add 2 beaten eggs and yeast to above mixture. Add 2 cups whole wheat flour and 5 cups white flour. Mix well. Let rise 1 hour. Punch down and shape into loaves or rolls. Let rise 1 1/2 hours. Bake 30 minutes for loaf at 350°, rolls 15 minutes at 400°.
Put the first 3 ingredients in container and mix thoroughly, adding the water if it is necessary to make all hold together. Form into small balls and place on an ungreased cookie sheet.
Cook noodles; melt butter. Mix together all ingredients and bake in a 9 x 14-inch pan at 350° for 1 hour. Cuts best when cooled.
Mix all ingredients together. Shape into ball and roll in chopped nuts. Serve with assorted crackers.
If you use frozen beans, cook and drain. If using canned beans, just drain. Combine beans, soup, water chestnuts and 1/4 of the onion rings. Pour into a 2-quart casserole. Cook at 350° for 20 to 25 minutes. Top with onion rings and cook for 5 minutes more.
Disslove yeast in warm water. Let sit while preparing other ingredients. Combine buttermilk, sugar, melted shortening, and salt. Mix yeast to buttermilk mixture and add soda. Stir in flour, one cup at a time until desired consistency. Let stand for 10 minutes. Pull off small egg size portions and roll into a ball. Place in oiled baking pan. Let stand 30-45 minutes in a warm draft free place until risen. Bake 425° for 10 to 12 minutes.
Melt butter in casserole dish. Mix rice, cream of mushroom soup, water, broccoli, onion and celery. Pour in casserole. Spread cheese over top. Bake 1 hour at 350°.
Mix chicken or turkey, vegetables, celery, mushroom or chicken soup, water or broth, salt and pepper and put in casserole dish. Top with eggs. Spread over top with margarine, flour and milk. Bake at 425° for 30 minutes.
Bake brownies as directed and let cool. Mix pudding and Dream Whip according to directions for Dream Pie. Makes 8 layers.
Melt chocolate chips in a double boiler. Blend in paraffin. Mix confectioners sugar, evaporated milk and vanilla in a bowl. Shape by spoonfuls into balls around cherries. Dip into chocolate to coat. Place in paper bonbon cups. Yields 5 dozen.
Preheat oven to 325°. Shake flour in bag and place in a 13 x 9 x 2 baking pan, add tomatoes, soup mix and pepper. Squeeze bag to blend ingredients. Put in roast and turn bag to coat roast. Close bag with tie, cut 6 slits in top and bake 1 1/2 - 2 1/2 hours.
Dip mushrooms in 1/3 cup melted butter. Place them cap side down in a buttered baking dish. Combine crabmeat, eggs, mayonnaise, onion, lemon juice and half of bread crumbs. Fill mushrooms with this mixture. Sprinkle with remaining bread crumbs and dot with butter. Bake at 375° for 15 minutes.
Cream sugars, margarine, oil, eggs and vanilla. Sift dry ingredients and add to creamed mixture. Mix well. Chill dough and shape into small balls the size of a walnut. Press with a glass dipped in sugar. Tap lightly with meat tenderizer for pretty design. Bake at 350° for 10 to 12 minutes.
Mix all ingredients in a pot. Bring to a boil and simmer for 5 minutes. Chill.
Wash, drain, string and trim ends of green beans and break/cut into 2-inch pieces. Pack tightly into hot canning jars, leaving 1-inch headspace. Add 1 teaspoon salt to each quart. Pour in boiling water, covering beans; but leaving 1-inch headspace. Put on caps. Process in pressure cooker at 10 pounds pressure, pints 20 minutes and quarts 25 minutes.
Brown beef until crumbly. Layer the noodles, layer at a time, with cheeses, sauce and hamburger. Use more cheese if you want to. Bake 45 minutes at 350°; depends on oven. You can use other cheeses if you desired or more hamburger.
Cook meal, water and milk together until it begins to thicken. Set off and cool. Put 2 tablespoons oil in skillet. Simmer onion. Add ground meat and cook until brown. Add tomatoes, salt, pepper and chili powder to taste and cook.
Warm water in large warm bowl; sprinkle in yeast. Stir until dissolved. Add sugar, 2 teaspoons salt, margarine, egg and 3 cups flour. Beat until smooth. Add flour to make a stiff dough. Cover bowl tightly with aluminum foil. Refrigerate 2 to 24 hours. Turn dough onto lightly floured board. Divide in half; cut each 1/2 in 16 equal pieces. Roll each piece into pencil shape, about 20-inches long. Shape into pretzel. Place on lightly greased baking sheet. Blend egg yolk and 2 tablespoons water. Brush pretzel with mixture. Sprinkle with salt. Let rise in warm place (oven) until doubled in bulk, about 25 minutes. Bake at 400° for 15 minutes. Cool on rack.
Mix olives, tomatoes, mushrooms, onions and pepper. Add vinegar, oil and sugar. Let marinate for several hours. Serve with Ritz crackers.
Mix cream cheese and sugar. Combine other ingredients together and add to sugar and cream cheese mixture. Mix together. Put in 9 x 13-inch pan and freeze. Cut in squares.
Place soup and 1 can of water in 10-inch skillet. Heat to a simmer. In small bowl, carefully crack egg in half, saving shell to measure liquids. Add 1/2 egg shell of oil and 2 half egg shells of water. Add dash of salt; mix well. Add enough flour to make dough easy to handle. Roll out and cut into strips. Place over simmering soup. Cover and simmer for 10 minutes.
Mix all ingredients together in a 9 x 13 cake pan. Bake at 350° for 1 hour.
Preheat oven to 350°. Stir cake mix, butter, 2 eggs, vanilla and nuts. Press into bottom of greased 13 x 9-inch pan. Mix sugar, cream cheese and 2 eggs. Pour over cake layer. Bake for 40 to 45 minutes.
In large glass or stainless bowl, combine cukes, onions and salt. Let stand for 3 hours, then strain. Rinse with cold water, and strain again. Drain in colander.
Combine fruit; add flour and dry ingredients. Beat eggs and sugar until light. Pour over fruit. Add nuts. Pack in pan. Bake at 275° for 1 hour and 15 minutes.
Drain pineapple, saving juice. Mix pineapple with marshmallows and set aside. Mix pineapple juice with egg, flour, vinegar and sugar. Microwave the mixture 6-8 minutes on high, stirring every 3 minutes. Pour over pineapple and marshmallows. Stir in remainder of ingredients.
Before beginning to cook, make sure the rice is cooked and cooled and the onions, celery and carrots are chopped close to the same size (remember, stir-frying goes fast). Combine the sesame oil and garlic powder and add chicken to marinate briefly while wok or skillet is heating. Heat electric skillet or wok to about 375° (medium-high) and add chicken. Stir-fry chicken until thoroughly cooked, adding sunflower seeds about halfway through (after 5 to 7 minutes). Add onions, celery, carrots and 2 tablespoons soy sauce. Stir-fry to mix and add the eggs. Continue mixing quickly. When egg is cooked, add cold rice and remaining 2 tablespoons soy sauce. Stir-fry over high heat until rice is hot.
Preheat oven to 400°. Prepare cornbread mix according to package directions, adding the red peppers, chili powder and cayenne pepper. Spray or lightly coat a large cookie sheet with cooking oil. Using 3/4 of the batter, drop batter by spoon into 16 to 24 mounds. Cut hot dogs into chunks to equal number of mounds and put 1 hot dog chunk into center of each mound; top with remaining batter. Bake for 8 to 10 minutes or until golden brown. Serve with salsa or honey.
Make jello as usual but add pineapple juice with water to make 4 cups liquid. When it is a little firm, beat the cream cheese and milk that has been chilled overnight. Fold in cheese mixture, jello, pineapple and nuts. Chill until firm.
Cream butter with flavorings; gradually beat in sugar. Blend in egg. Sift flour, 1 teaspoon nutmeg and salt. Add to butter mixture and mix well. Shape pieces of dough on sugared board into long rolls 1/2-inch in diameter. Cut in 3-inch lengths and put on buttered cookie sheets. Bake in moderate oven (350°) 12 to 15 minutes. Cool. Spread frosting on top and sides of cookies. Mark with tines of fork to resemble bark. Sprinkle with nutmeg.
Combine flour, 1 teaspoon salt and 1/2 teaspoon pepper. Dredge meat in flour mixture. In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Add meat and brown well, about 5 minutes. Remove. Peel onions and cut into quarters. Mince the garlic. Add the remaining 1 tablespoon oil to pan and heat. Add onions; saute until beginning to brown, about 10 minutes. Stir in garlic. Return meat to pan, along with broth, bay leaf and thyme. Cook until meat is almost tender, about 1 hour.
Place gelatin in a mold or a 1 1/2-quart bowl. Add boiling water and stir to dissolve. Add cold water. Add celery, carrots, green pepper, radishes and onion and stir mixture. Chill several hours until firm.
Mix well and pour into ice cream freezer. Fill to just below the top paddle with whole milk. Freeze. Makes 1 gallon.
Cream together shortening and sugar and beat well. Mix the mashed bananas into the sugar and shortening mixture. Add and mix the soda, salt and baking powder, then add flour last. Mix well. Pour into a well-greased 9 x 5 x 3-inch loaf pan. Bake in moderate oven (350°) for 45 to 50 minutes or until done. Remove from pan; cool on rack. Wrap and store overnight or eat right away!