HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients in a medium size pan. Whisk until smooth. Turn burner on medium heat. Stir constantly. When it starts "sticking" it's almost ready. Remove from heat and drop the whole lump on wax paper. Knead a few times. Store in plastic Ziploc bag.
Place potatoes in a saucepan; cover with water and cook until tender. Cook beans according to package directions.
Mix peeled and deveined shrimp with crabmeat. Make roux (dark) of flour and oil. Add shrimp, crab and okra, stirring for a few minutes constantly. Set aside.
In a large pan, bring sugar and Karo syrup to a boil, stirring constantly. Remove from heat and stir in peanut butter until smooth. Add Special K, coating thoroughly. Press mixture in a 9 x 13-inch pan that has been sprayed with Pam. In either a double boiler or microwave, melt the chocolate and butterscotch morsels together. Spread melted morsels over bar mixture. Cut and serve.
Cream the first 3 ingredients and then add the remainder of ingredients. Blend well, then pour into prepared pastry lined pie plate and bake 1 hour in 350° oven. Serve warm topped with vanilla ice cream.
Preheat oven to 350°. Break crackers into 4 oblong pieces and place on a cookie sheet. Sprinkle pecans over crackers. Melt margarine, butter and sugar. Boil 2 minutes exactly, stirring continuously. Pour over crackers. Bake 10 minutes. Take up immediately and place on aluminum foil. After cooling, store in airtight container.
Cream butter and sugar. Add egg yolks, flour and vanilla. Make into small balls. Press dent in center. Fill with currant jelly. Bake until light brown at 350°.
Prepare tube pan by oiling and dusting with flour. Place chopped nuts in bottom of pan. Blend cake mix, Jell-O, wine and eggs at medium speed until ingredients are well blended (approximately 2 minutes). Bake at 325° for 45 minutes.
Fix rice as directed on box. After rice has set as directed; mix in other ingredients. Put in airtight Tupperware container and let set overnight in refrigerator.
Core and slice apples (do not peel). Add only enough water to cook until soft. Put through a ricer or fine sieve.
Mix all ingredients in saucepan and bring to boil. Lower heat and simmer for one hour, stirring occasionally to keep from sticking. Can be refrigerated for up to one month.
Mix lime Jell-O according to directions on box; pour into large dish and let stand until thickened. For filling, mix together lemon Jell-O, 1 cup water, cream cheese, pineapple, celery, nuts and whipping cream. Pour over hardened lime Jell-O until thickened. Prepare cherry Jell-O as directed on box and pour over filling. Let thicken. Yields 20 servings.
Beat all ingredients except Cool Whip until fluffy. Blend in Cool Whip. Pour into crust. Chill and serve.
Cream shortening. Add sugar gradually. Cream until light and fluffy. Add eggs and zucchini; mix well. Sift flour, baking powder, salt and spices together. Stir in dry ingredients and mix until blended. Add raisins and nuts. Drop by teaspoon on greased cookie sheet. Bake at 350° for about 15 minutes. Makes 4 dozen cookies. They freeze well.
Cook hamburger, onion and green pepper. Drain well, then add remaining ingredients except spaghetti and cheese. Cook for 2 hours on simmer. Cook spaghetti. In a 9 1/2 x 13 1/2-inch pan, layer sauce, spaghetti and cheese. Make 2 layers. Make sure cheese is on top. Bake for 30 minutes at 350°, then let sit for 10 to 15 minutes to set up. Cut into squares.
Combine ingredients, adding more peanut butter if needed to hold mixture together. Shape into 1 large or 2 small balls. Serve in a net bag (like onions come in) or 1/2 grapefruit rind with strings to hang in tree.
Dissolve Jello in 1 1/2 cups hot water and 1/2 cup pear juice. Add salt and vanilla. Pour 1/2 mixture in pan and let set. Utilizing rest of Jello as it congeals, whip until it thickens and is fluffy. Work cheese and ginger into the mix with whipped Jello and fork in pears last. Fold on "sea".
Remove outer leaves of cabbage. Cut in 6 or 8 wedges and place in a 3-quart casserole dish. Arrange the onions, beef and rice between wedges. Combine tomatoes, water and seasonings. Pour over contents and cover. Bake for 1 1/2 to 2 hours at 350°.
Beat ingredients with beater until mixed real good. Cook in small amount of oil in frypan, scrambling together. Delicious!
Cut beef into 1/2-inch cubes. Shake in a bag with flour, salt and pepper. Heat oil in a skillet and brown beef. Remove meat and keep warm. Add onion, green pepper and garlic to skillet and cook over medium heat for 5 to 6 minutes. Add curry powder and cook for 2 minutes. Add undrained tomatoes and water; mix well. Place meat into a casserole and pour sauce over it. Cover and bake at 350° for 45 to 50 minutes. Add raisins and bake for 10 minutes more.
Combine all ingredients, except vanilla in saucepan. Mix well. Bring to boil. Cook, stirring constantly, for 3 minutes. Remove from heat. Add vanilla. Serve hot over ice cream or cake. Yields 1 1/2 cups. May be stored tightly covered in refrigerator and reheated as needed.
Season with taste of 2 Chronicles 9:9. Follow advice of Solomon in Proverbs 23:14 (first three words).
Wash and peel tomatoes. Chop tomatoes, onions and pepper. Combine all ingredients in large pan; cook until thick. This can be waterbathed in cans or frozen.
Place cooked broccoli in flat baking dish. Lay turkey or chicken pieces on top. In a separate bowl, combine soup, mayonnaise, lemon juice, sherry and curry powder. Pour over meat slices. Sprinkle with grated cheese. Combine bread crumbs with butter and sprinkle over all. Bake at 375° for 30 minutes.
Cook macaroni, omitting salt; drain. Rinse with cold water; drain again. Combine remaining ingredients; gently stir into macaroni. Chill 1 hour. Yields 4 to 6 servings.
Cut cake into small squares and place half of cake into a large glass bowl. Prepare each box of pudding with 1 2/3 cups milk. Add 1/2 teaspoon liqueur or extract to each. Spoon one pudding over cake. Add 1/2 of Cool Whip. Crunch 2 bars of candy over Cool Whip. Repeat layering, ending with candy. Refrigerate.
Brown meat with onion and celery. Drain. Mix in mushrooms and peas. Add salt, pepper and Worcestershire sauce. Put mixture in 9 x 9-inch casserole dish. Add brown gravy and mix together. Frost with approximately 1 inch of mashed potatoes. Bake for 1 hour at 300°, uncovered. Ten minutes prior to being done, sprinkle top with Cheddar cheese and return to oven.
Sift dry ingredients together; stir in milk, vanilla and butter. Spread batter thin in 9 x 9-inch square pan. Scatter berries (blueberries or blackberries) over batter. Sprinkle sugar over berries and pour boiling water over all. Bake at 375° for 25 to 30 minutes or until well browned and done.
Mix all ingredients, cornbread, biscuits, salt, pepper, sage and chicken broth. Make it moist (not too soupie). Cook in light greased pan at 350° until done, about 35 to 40 minutes.
Preheat oven to 350°. Combine crumbs with butter. Form in a 9-inch pan and bake for 10 minutes. Cool. Pour the water in a saucepan and sprinkle gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir to blend. Place over low heat and stir until gelatin dissolves and mixture thickens. Do not boil! Remove from heat. Stir the liqueurs into the mixture, then chill until mixture starts to mound slightly.
Spread 1/2 of cabbage in oblong baking dish. Layer ingredients in order given, adding other half of cabbage on top. Pour sauce over all. Bake 50 minutes in 400° oven.
Dissolve the gelatine-cold water mixture in the cup of hot water, then add the mayonnaise, corned beef, celery, onion and green pepper. Put in refrigerator to congeal.
Preheat oven to 350°. In large frypan, brown chicken in butter. In casserole dish, mix sour cream, soup and mushrooms. When chicken is lightly browned, place mixture in casserole dish. Bake for 30 to 45 minutes (until chicken is done). Serve over rice.
Mix cream cheese, powdered sugar and 1 1/2 cups Cool Whip together well. Put this mixture on baked crust. Next, put the fruit pie filling on top and refrigerate. Serve with Cool Whip on top.
Rinse chicken well. Cook in water to cover in large saucepan until tender. Drain and bone chicken, reserving broth. Cook onion and green pepper in broth in saucepan until tender. Add spaghetti. Cook until tender; drain. Add chicken, tomatoes, soups, pimentos, mushrooms, Velveeta and salt and pepper to taste. Mix well. Cook until Velveeta melts. Spoon into two 9 x 13-inch baking pans. Top with Cheddar cheese. Bake at 350° for 30 minutes. This will make 18 to 24 servings.
Combine everything but soup, Knox gelatine and water. Heat soup, then add dissolved gelatine to it. Add this to the other combined ingredients. Pour into a mold and chill for at least 8 hours. (Works good in small Tupperware mold.)
Cream sugar and eggs. Add vanilla, soda and salt, then add pineapple. Mix in flour. Bake at 350° for 25 minutes in long cake pan.
Bake cake as directed in 2 layers; when cool, split layers, making 4 layers. Mix sour cream, sugar and 1 package frozen coconut, thawed. Spread between layers.
Shred cabbage and cook about 5 minutes, drain and set aside. Mix milk, mayonnaise, soup, cheddar cheese, add salt and pepper, pour over cabbage. Mix stick margarine and crushed cornflakes. Put half on bottom of pan, then other half on top. Bake 350 for 25 minutes.
In mixing bowl, cream together butter and sugar; blend in milk and flavoring. Stir in flour, chopped candies and chopped pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap. Chill thoroughly. Cut into 1/4-inch slices. Place on ungreased cookie sheet. Bake at 375° until edges are golden, 12 minutes.
Boil chicken until tender; cube. Mix with soup and sour cream. In separate bowl, melt butter and mix with crackers and poppy seed. Layer 9 x 13-inch pan with 2/3 of cracker mixture. Spoon in all of chicken mixture. Layer remaining poppy seed mix. Bake at 325° for 1 hour. Serve with rice. Serves 6 to 8.
Cook first 4 ingredients over medium heat to soft ball. Cool. Beat until thick. Add vanilla and nuts while beating, then pour in buttered glass pan.
Spread cream cheese on sliced beef. Cut onion to length of sliced beef. Place in the middle and roll up.
Do Ahead: In a 6-quart kettle, bring all ingredients, except apples, to a boil. Simmer, uncovered, about 30 minutes. Strain through double layer of cheesecloth. Refrigerate cider until needed.
Melt butter in large casserole in microwave. Add soup, salt and water. Slice in potatoes about 1/4-inch thick. Cover. Bake at 350° for 45 minutes.
Heat oven to 350 degrees. Stir flour, baking powder, salt together; stir into eggs. Add remaining ingredients and blend well. Pour into greased 13x9 pan. Bake about 45 min. until set. Let cool 15 min.; cut into squares. Yield: 24-2 in. squares.
Bring salted water to a boil. Add shrimp. When it comes to second boil, remove from heat. Cool shrimp under cold water. Drain. Mix together eggs, cream, cheese and salt. Slowly cook onions in butter until soft. Add to egg mixture along with chives, marjoram, parsley and cooked shrimp. Spoon into pastry shell. Bake in preheated 375° oven for 30 to 35 minutes. Serves 6.
Heat oven to 450°. Combine Cajun seasoning, garlic powder and paprika in a shallow dish. Spread oil over haddock, then roll in spices until evenly coated. Place fish in a baking dish. Bake at 450° for 10 minutes per inch of thickness or when fish is flaky and tender. Serves 6.
Preheat oven to 350°. Mix all ingredients well. Put in ungreased loaf pan. Bake at 350° for 1 1/2 hours.
Mix 3/4 cup crumbs with melted butter; set aside. Combine rest of ingredients and pour into buttered 1 1/2-quart casserole. Sprinkle with the buttered crumbs. Bake at 350° for 1 hour. Serves 12.
In a large bowl, dissolve yeast in 1/2 cup lukewarm water. Stir in remaining ingredients, except flour. Add 4 1/4 cups of the flour, one cup at a time, stirring with wooden spoon after each addition, until soft dough forms. Sprinkle work surface with 2 tablespoons of the remaining flour. Turn dough out onto floured surface. Knead until dough is smooth and elastic, about 5 minutes.
Dissolve gelatin in water. Drain crushed pineapple. Pour juice to measure 1 1/8 cups. Heat to boiling. Stir into gelatin and add crushed pineapple. Cool. When it begins to set, stir in cantaloupe and peach slices. Chill about 4 hours. Serves 4.
Cover a baking sheet with wax paper. Open can of noodles. Add noodles, cereal, peanuts, marshmallows and raisins in a large mixing bowl; stir. Measure peanut butter, set aside. Melt butterscotch in double boiler, add peanut butter to butterscotch. Do not cover. Place in microwave, set on 100% power. Set time for 1 minute and 15 seconds. Push start button. Stir a couple of times. Pour mixture over cereal. Stir until pieces are coated. Drop on wax paper and chill.
Layer as listed in a large casserole dish or cake pan. Bake at 350° for 45 minutes.
(Uses no shortening and no eggs.) Grease an 8 x 8-inch glass pan. Bake at 375° about 23 minutes. This is a moist corn bread.
Preheat oven to 400°. Coat a 10-inch gratin dish or glass pie plate with 3 sprays of vegetable oil. Layer 1/3 of the potatoes over the bottom of the prepared gratin dish or pie plate, overlapping the slices in a spiral pattern. Over the potatoes, sprinkle 1 tablespoon of the flour and arrange the onion rings. Dust with the cayenne pepper and 1/2 teaspoon paprika.
*Substitute: Spray pan lightly with nonstick cooking spray and replace oil with 2 tablespoons water.
Cook ground beef until it loses its color. Add onion, celery and garlic, cooking briefly at low heat. Add tomato sauce, tomato paste, water, herbs, salt and pepper. Simmer, covered, for 45 minutes, stirring occasionally.
Cook together the chili powder, onion, soups and Ro-Tel tomatoes. Crush tortilla chips; put in bottom of casserole dish. Dampen the chips with 1/2 cup broth. Put half of chicken on the tortillas; cover with half of the soup mixture. Make a second layer. Top with cheese, if desired. Bake for 40 minutes at 325°.
Heat butter and milk. Add sugar and cocoa; boil for 2 to 3 minutes. Next, add the peanut butter, vanilla and uncooked oatmeal; stir until blended. Drop the mixture by teaspoons onto wax paper. Let stand for 30 minutes, or until firm, then enjoy!!!
Puree all but tomatoes. Process tomatoes only to chunky stage. Pour over fresh cooked angel hair or fettucini.
Wrap each quarter apple in roll and place in baking dish. Mix other ingredients and heat until hot. Pour over rolls and bake at 350° for 35 minutes.
Combine all ingredients in a blender or food processor. Use fresh or freeze and add chunks to soups, stews or pasta.
Mix all ingredients. Store in tight container. Do not refrigerate. Serve 2 teaspoons mixed with boiling water.
Preheat oven to 375°. Heat spaghetti sauce and water in a saucepan. Combine Ricotta, 2 cups Mozzarella, Parmesan and parsley. Pour 3/4 cup sauce in a 9 x 13-inch pan (sprayed with Pam); arrange 1/3 of the uncooked pasta lengthwise over sauce. Pour 1/2 cup sauce over pasta; spread with half the cheese mixture and cover cheese with half the meat. Cover all with 1/2 cup sauce. Repeat the layers and top with remaining pasta and sauce. Sprinkle with Parmesan. Cover with foil and bake 1 hour. Sprinkle with remaining Mozzarella cheese and let stand 10 minutes. Makes 8 servings.
In large bowl, beat butter, margarine and sugar with electric mixer until pale and fluffy. Beat in egg and peppermint extract. Stir in flour until blended. If dough is too soft to hold shape, chill 15 to 30 minutes. Using a pastry bag fitted with plain #4 tube, pipe dough in 4-inch cane shapes, 1 inch apart, onto ungreased cookie sheet. Bake at 400° for 8 to 10 minutes, until edges are light golden. Remove to rack to cool. Decorate with icing. Store airtight.
Mix oleo, brown sugar and flour and press into 9 x 13-inch greased pan. Bake at 350° for 10 minutes. Cover crust with orange slices (while hot). Mix eggs, flour, baking powder, coconut and nuts. Pour over orange slices and spread. Bake 20 minutes at 350°. Cut into bars while warm.
Cream the butter and 1/2 cup of sugar until light and fluffy. Stir flour, baking powder and salt together; stir into butter mixture alternately with milk. Beat until smooth. Pour into loaf pan. Spoon rhubarb over batter. Sprinkle 3/4 cup of sugar over rhubarb. Pour fruit juice over top. Bake at 375° for 45 to 50 minutes. Serve warm with cream, whipped cream or ice cream, if desired. Yields 6 servings.
Mix flour cocoa, salt and baking powder in small bowl. In large bowl cream butter and shortening. Gradually add sugar. Add one egg at a time to mixture. Cream after each addition. Alternately add dry ingredients and milk to the butter mixture. Add vanilla. Bake in 9x15 inch or Bundt pan at 325 degrees for 50 minutes.
Boil margarine, sugar and milk 2 minutes. Remove from heat and add peanut butter, oatmeal and vanilla. These are a little more gooey and may need to add a little more oatmeal. Drop by spoonfuls onto wax paper.
Remove flavor packet from Top Ramen package and reserve for dressing. Crush Top Ramen noodles in 1/2 inch pieces, set aside. Toss together the cabbage, green onions, almonds, sesame seed and chicken. Add noodles and toss again. Just before serving, add dressing and toss. Makes 10 servings.
Cook chili sauce and grape jelly in crock-pot. Add hot dogs; cook about 30 minutes.
Combine potatoes with eggs and dry ingredients which have been sifted together. Form into flat cakes and cook slowly on a hot griddle. Makes about 10. Served with sausage these make an old-fashioned supper.
Cream together the cream cheese, 1 egg, vanilla, 1/3 cup sugar and 1 1/4 cups pecans. Beat until fluffy. Spread in pie shell.
Beat eggs with milk and butter. Pour in greased 9 x 13-inch pan. Sprinkle vegetables and bacon onto eggs. Heat soup (do not add milk or water) to soften it. Spread over egg dish. Sprinkle cheese on top. Cover with foil. Bake at 325° for 1 hour.
Bake pie shell for 12 minutes at 420 degrees. Combine all ingredients in medium bowl and transfer to pie shell. Cook in micro-convection oven at 350 degrees for 12 minutes. Let stand in oven for 5-10 minutes, or cook 30-40 minutes in regular oven at 350 degrees.
Brown ground beef; drain. In large skillet, combine oil, onion soup mix, water, onion, pepper, mushrooms, vegetables, salt and pepper (to taste). Stir to mix well. Bring to boil; stir frequently. Simmer until done and water is almost evaporated. Sprinkle with a touch of soy sauce. Serve with rice of your choice.
Mix and place in 9 x 13-inch cake pan. Bake at 375° for 15 minutes. Cool.
Preheat oven to 350°. To make sauce, cook onions in butter until tender. Stir in flour, salt and pepper. Add milk and cook until thickened and bubbly. Layer 1/2 potatoes and pour half sauce over and repeat layers and remainder of sauce. Place in a greased casserole dish. Bake, covered, 45 minutes, stirring once. Uncover and bake 30 minutes or until potatoes are cooked.
Grate cheese. With your hands, mix all ingredients together except olives. Roll a small piece of dough and shape around each olive. Freeze. Bake at 400° for 12 to 15 minutes. Recipe doubles easily.
Cream together powdered sugar and margarine. Add egg, salt and vanilla. Mix well until light and fluffy. Spread this on the two crusts. Chill. Whip the cream until stiff. Blend in the well drained pineapple and nuts. Spoon on top of the sugar-margarine mixture and chill again.
Grease pan with butter. Mix ingredients. Spread in pan. Refrigerate 2 hours.
Mix brown sugar, cream, caramel flavoring and butter in saucepan over medium heat. When all ingredients are dissolved and start to boil, mix cornstarch with 1/2 cup water. Add to mixture when thickened. Take off heat. Spread on cake.
Preheat oven to 325°. Combine the first 5 ingredients; mix lightly. Add eggs; mix well. Coat a casserole dish with melted margarine. Add vegetable mixture; bake for 1 hour, until top is brown and crisp. Serve topped with a dollop of yogurt. Each serving contains approximately 153 calories.
Wash and dry seeds. Mix with oil and salt. Put on flat baking pan. Bake at 250° for 45 minutes to 1 hour until crisp. Stir occasionally.
Preheat oven to 350°. Blend milk, butter and rice together. Heat slowly until scalded. Mix sugar, raisins, vanilla and eggs. Combine with hot rice mixture and pour into buttered baking dish. Set in a pan of hot water. Bake 1 hour.
Open the broth and garbanzos and uncap the olive oil. Get a pot large enough to accommodate the contents of the 3 cans plus the macaroni. Slice the garlic thin or chop it into small pieces. Pour enough olive oil into the pan to amply cover the bottom. Turn the heat to medium (halfway between high and low if you don't have an indicator). When oil is hot drop in the garlic. Watch it so it does not get burned. When the garlic is brown, pour in both cans of broth. Turn the heat up a bit and bring the broth to a boil; now drop in 6 ounces of the macaroni and stir a couple of times after it goes in. When macaroni is done (following instructions on the package) about 10 minutes, then pour in the garbanzos, liquid and all. When the soup comes to a boil. turn off the heat.
Bring ingredients to room temperature. Cream butter and sugar; add vanilla and eggs, one at a time. Keep batter well creamed. Add dry ingredients alternately with buttermilk. Do not over or underbeat. Put in lightly floured and greased tube or Bundt pan. Bake at 350° for 1 hour. Serves 12 to 16.
Bake at 350° for 30 minutes in a greased and floured pan.
Heat oven to 350°. In medium mixing bowl combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted butter and vanilla. Beat until smooth. Pour batter into square pan. In small bowl, combine remaining sugar, brown sugar and remaining cocoa. Sprinkle mixture evenly over batter. Pour hot water over top. Do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes. Spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish as desired. Cool Whip or whipped cream is good.
Mix all ingredients in a large mixing bowl. Cover and store in refrigerator overnight. Bake in muffin pans. May keep in refrigerator 6 weeks and bake as needed. Bake at 400° for 20 to 25 minutes. Makes 6 dozen.
Cream first 3 ingredients until fluffy. Combine soda and flour. Add flour alternately with buttermilk and bananas. Stir in floured nuts (and coconut). Bake in 2 (9-inch) pans at 350° until brown. Leave plain or ice with caramel or cream cheese frosting. Also bakes well in a Bundt pan.
Add a good 1/2 box of Stove Top dressing mix to chicken and melted oleo. Add remaining ingredients. Use the rest of the Stove Top dressing on top of casserole. Bake at 350° for 30 minutes.
Brown ground beef and drain off the fat. Mix in the tomato sauce, taco mix and soup. Layer the tortillas, meat mixture and cheese in a 13 x 9-inch baking dish. Repeat the layers until the meat mixture runs out. Bake in a 350° oven until heated thoroughly and cheese is melted, about 25 minutes. Let stand 5 minutes before cutting. Serves 8.
Brown meats together and drain well. Melt Velveeta into the meats. Add the following: basil, oregano, parsley and garlic powder/salt. Spread mixture onto party rye bread slices. Heat in microwave or in oven on 350° until spread is bubbly. (Mixture freezes well.)
Mix together cake mix, oleo and 1 egg; pat into greased and floured 13 x 9-inch pan. Mix 2 eggs, vanilla, cream cheese and powdered sugar together and pour over top of cake mixture. Bake at 350° for 38 minutes. Do not overbake.
Prepare fettuccine per package directions. Add broccoli last 4 minutes. Drain. In skillet over medium-high heat melt butter. Add chicken and cook till brown. Stir often. Add soup, milk, cheese, pepper and noodles. Mix and cook through, stirring often.
Place oyster crackers in brown paper bag. Mix other ingredients and pour over crackers. Shake and let stand two hours, occasionally shaking during the two hour period.