HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 250°. Spread corn in two pans. Melt oleo and stir in brown sugar and salt. Boil 5 minutes, stirring constantly. Add vanilla and soda. Pour over corn. Bake 1 hour, stirring every 15 minutes. Let cool and store in plastic bags that seal well.
Cook noodles; drain. Brown beef and onions in skillet. Add tomato paste, tomato sauce, mushrooms, garlic, basil, parsley, salt, pepper and oregano. Simmer for 1 hour. Combine cottage cheese, zucchini and egg. In large baking dish, alternate layers of noodles, cottage cheese mixture, meat mixture and Mozzarella cheese. Bake at 350° for 30 minutes. Sprinkle with Parmesan cheese after removing from oven.
Blend all ingredients. Place in round casserole. Bake 20 to 25 minutes at 350°. Serves 4 to 5.
Dissolve gelatin in hot water. Add sugar and stir. Add lemon and pineapple juice. Chill till slightly jelled. Add remaining ingredients, stir, pour into mold and chill.
Put first 4 ingredients in saucepan and bring to boil. Stir in next 3 ingredients. Mix well. Mix together buttermilk, soda and vanilla and add to the first ingredients. Add eggs and mix well. Bake in greased pan at 350° about 35 to 40 minutes.
Cream sugar, oil and eggs. Add rest of ingredients. Bake at 350° for 1 hour or until cake is done.
Saute onions and peppers in butter. Add tomatoes and soup. Add salt and pepper to taste and seasoning. Simmer over low heat. Add shrimp; cook until shrimp are done. Serve over rice.
Combine potatoes, soup, 1 stick melted butter, cheese and onion. Place in a 9 x 12-inch casserole. Mix corn flakes and 1/2 stick melted butter. Sprinkle over potato mixture. Bake at 350° for 45 minutes.
Put potatoes in blender. Combine milk, eggs, 1/2 cup sugar, vanilla, salt and most of the butter. Add potatoes in small chunks, a few at a time. Pour into Pyrex dish. Top with remaining butter and sugar. Bake at 350° for 1 hour.
Mix first 7 ingredients together. Melt 1/2 cup butter with 1/2 teaspoon garlic salt. Dip chicken in melted butter, then roll in bread crumb mixture. Bake on cookie sheet at 375° for 65 to 75 minutes.
Fry chopped onion in 1 tablespoon cooking oil until golden brown. Add frozen peas and carrots. Stir-fry until done. Add salt and ground pepper to taste. Remove from pan. Brown garlic in the remaining cooking oil. Add dried mushrooms, tofu, soy sauce and salt. Stir-fry for 1 minute. Add cooked rice and mixed vegetables. Mix and heat thoroughly. Serve hot.
Cream butter and brown sugar; beat egg and add to mixture, stirring to blend. Sift flour, measure and resift with baking powder. Add to other mixture, then add nuts. Turn batter into 8-inch square buttered pan and bake in a slow oven (300°) for 25 minutes, until brown. Cut squares. Makes 12 or 16 squares.
Mix all the ingredients in mixing bowl; mix well. Pour into unbaked pie crust. Set oven on 350° and bake until done.
Preheat oven to 350°. If necessary, trim dark parts from tuna. In a small bowl, combine thyme, oil and black pepper into a smooth paste and rub into each piece of fish. Place fish in an ovenproof glass baking dish and bake, uncovered, until cooked through, 30 to 45 minutes, depending on thickness. Place fish on serving platter and serve hot, strewn with pepper slivers, with lime wedges on the side.
Butter a 13 x 9-inch pan and line with graham crackers. Mix pudding and milk; beat 2 minutes. Blend in Cool Whip. Pour half of mixture over crackers and then put on another layer of crackers and the rest of the pudding on top of the crackers. Top with another layer of crackers. Refrigerate for 2 hours. Frost with chocolate frosting. Refrigerate for 24 hours.
Allow cheese to soften for 30 minutes. Mix cheeses and nuts. Roll into balls, then roll balls in the chili powder or sprinkle on chili powder.
Put rice in bottom of rectangle pan; sprinkle seasonings on. Heat together 3 cans of soup. Pour over rice. Lay skinned chicken on top. Sprinkle with Parmesan cheese. Cook, covered, at 275° for 1 hour, then, uncovered, for 2 hours.
Cook together blueberries, 1/2 cup sugar, water and cornstarch about 2 minutes or until thickened. Whip the cream cheese (room temperature) and 4x sugar, then mix in Cool Whip. Pour into pie shells and top with blueberry mixture. Makes 2 pies.
Mix all together well except sauce. Form into balls. Cover bottom of large pot with sauce. Add meatballs gently. Add rest of sauce. Cook over medium-low heat, turning gently every 20 minutes. Do not let boil. Cook 1 1/2 to 2 hours. Serve over spaghetti.
Preheat oven to 375°. Fully cook sausage; drain well. Combine sausage, onion, cheese and flour. Mix well. Spread in unbaked pie crust shell.
Work the butter to a cream; add the flour, the sugar, the raisins, the candied peel and the chopped almonds. Mix them well together. Whisk the eggs and add them to the dry ingredients. Beat the whole for about 10 minutes. Pour the batter into a greased, paper-lined cake pan and bake in a preheated oven for 1 hour or until cake is done at 350°. Makes 2 nice sized cakes.
Bring to boil broth and water. Add chicken, celery and onion. Cook slow about 30 minutes or until vegetables are done. Add tomatoes, okra and seasonings. Mix well. Cook about another 30 minutes. Add cooked egg noodles. Cook about 5 to 10 minutes longer. Feeds a crowd. Good with cornbread.
Bake cake according to directions, using 9 x 13-inch pan. Punch holes in baked cake with handle of wooden spoon while cake is still warm. Mix Eagle Brand milk, pina colada mix and pineapple together. Pour over warm cake. When chilled, frost with Cool Whip and sprinkle with coconut. Keep refrigerated.
Combine the sugar and flour. Heat butter with cocoa and cola to a boiling point. Pour this over the flour and sugar mixture; mix thoroughly. In another bowl, add buttermilk, eggs, soda, vanilla, salt and marshmallows. Combine the 2 mixtures. Bake in a greased and floured 13 x 9-inch pan at 350° for 30 minutes or until done.
Boil noodles, drain and cool. Then add both soups; mix well. Add onion, milk, chicken and butter; mix well.
Heat oven to 425. Grease cookie sheet. Stir Bisquick, milk, and mustard until soft dough forms. Beat for 30 seconds. Place dough on surface sprinkled with Bisquick. Roll dough in Bisquick to coat. Shape into a ball. Knead 10 times. Roll or pat dough into 13 inch circle. Cut into 8 wedges. Place about 1 tsp. pickle relish and 1 cheese strip on each wedge about 1 inch from rounded edge. Top with hot dog. Roll up beginning at rounded edge. Place crescent with tips underneath on the cookie sheet. Bake 12 minutes or until golden brown.
Combine with prepare sauce and beef. Place in 4-quart baking dish. Sprinkle generously with Parmesan cheese. Bake at 350° for 30 minutes. Great for a crowd!
Mix rhubarb, sugar and lemon juice. Let mixture stand overnight. Mix in large pot the strawberry jello and water. Bring to a boil. Add rhubarb sugar mixture. Heat until boiling and boil until rhubarb is soft (about 3 or 4 minutes or longer). Pour into containers and freeze.
Put a few drops of food coloring in a cup of water; add vegetable oil. Stir and cook over medium heat until thick.
Tie allspice, cinnamon and cloves in cheesecloth bag. Heat cider with brown sugar; add spice bag. Let simmer over low heat for 10 minutes or until cider is spicy enough to suit taste. Remove spice bag.
Beat eggs until frothy. Beat in sugar, oil and vanilla. Beat until lemon colored. Stir in zucchini and flour with cinnamon, baking powder, soda and salt. Add nuts, pour into 2 greased and floured 9 x 5-inch pans. Bake in a preheated 350° oven 1 hour or until tests done.
Mix and chill. Great dip for raw carrots, celery and cauliflower as well as the usual chips and crackers.
Place hominy in a large saucepan with enough water to cover. Bring to boil on high and add stock, salt and pepper. Return to boil, reduce the heat to medium and cook 10 minutes. Add corn and cook for 10 minutes or until tender. Add sprouts; reduce to low and simmer until tender, 5 to 10 minutes. Serve hot.
Brown meat and add all ingredients. Cover and simmer for 30 to 40 minutes.
Beat berries with a mixer. Sift and mix dry ingredients and add to strawberries with eggs, nuts and oil. Place in greased loaf pans. Bake at 350° for approximately 1 hour. If you are using small loaf pans, only bake for about 40 to 45 minutes. (I can usually get 5 or 6 loaves.)
Melt shortening in milk over low heat. Mix eggs, sugar, salt and cold water. Soften yeast in lukewarm water. When milk mixture is lukewarm, mix these 3 together. Add flour, but do it gradually. Dough should drop off spoon (not too stiff). Cover and place in icebox overnight. Place on floured bread board. Work dough and cut in small pieces. Place in cupcake pans that have been greased. Let rise until double in size. Bake in 400° oven for 8 to 10 minutes or until nicely browned. Yields 3 1/2 dozen rolls.
Sift together the dry ingredients. Blend remaining ingredients; add dry mixture. Heat a small amount of oil in a large heavy skillet or an 11 x 8-inch pan. Add cornbread batter. Bake at 400° for 25 minutes.
Cook pasta; drain, cool and set aside. Mix together the mayonnaise, vinegar and mustard. Blend in blender the parsley and garlic. Mix both mixtures together and set aside. Mix together the remaining ingredients. Combine all mixtures together and chill for 2 hours before serving.
Mix all ingredients together. Bake in a 15 x 10 x 1-inch pan at 350° for 40 to 45 minutes. Cover with sifted powdered sugar. Cut into bars or can be baked in a 9 x 13-inch pan for 1 hour. Very good served with Cool Whip on top, if you like.
Mix all ingredients in top of double boiler. Cook over medium heat until thick, stirring constantly. I usually beat my eggs good with a portable mixer. Ice cake when cool. Good when Sour Cream Pound Cake is used for layers.
Saute in 1 stick of margarine the onion, celery and green pepper (optional). Mix with remaining ingredients and pour into a buttered casserole dish and top with more crushed crackers. Bake 30 minutes at 350°.
Mix the cream cheese and dressing mix. Add remaining ingredients. Spread on tortillas. Roll up and wrap; chill for 2 hours or longer. Cut off ends. Cut in 1-inch slices. Arrange on platter. Very good.
Peel, core and slice tomatoes. Chop onions and peppers. Put into large kettle. Add other ingredients. Stirring frequently, cook on top of stove until the consistency of ketchup (about 4 hours). Pack in jars while hot and seal.
Prepare broccoli according to directions on package (you can just steam the broccoli, if you prefer). Melt margarine in a saucepan. Add Cheddar cheese soup and cream soup. Blend together until smooth. Add cooked or steamed broccoli and croutons; mix well. Pour into a 13 x 9-inch greased baking dish. Top with approximately 1 cup of bread crumbs. Bake in a 350° oven until brown and bubbly. Bake approximately 30 minutes.
Melt butter in a casserole. Pour fruit in butter. Pour mixture of flour and milk into fruit and butter. Sprinkle sugar over mixture. Bake at 350° for 35 to 45 minutes.
If using dried beans, rinse them and pick them over. Then rehydrate and cook. Drain and set aside. If using canned beans, drain, rinse and drain. Set aside.
Slice the onion over 1/2 head cabbage. Slice remaining cabbage. Sprinkle 1/2 cup sugar on this. Set aside. Mix and heat to a boil the vinegar, oil, celery seed, mustard and 1 teaspoon sugar. Pour this mixture over cabbage and onion. Let stand at least 24 hours in refrigerator.
Cool scalded milk to lukewarm. Add crumbled yeast, 1/2 cup flour and 2 tablespoons sugar. Stir until smooth. Cover and let rise in a warm place about 1 hour. Cream butter, gradually adding 6 tablespoons sugar. Beat until light. Add salt, lemon rind, eggs, 1 1/2 cups flour and yeast mixture. Beat well, about 15 minutes. Half fill special molds which are well buttered both on the bottom and on the sides. Cover and let rise until doubled in bulk, about 1 hour. Cook 40 minutes in a moderate oven (350°).
Combine sugar and syrup in 3-quart pan. Cook over medium heat, stirring often, until mixture begins to bubble. Remove from heat. Stir in peanut butter. Mix well. Add Rice Krispies. Press into buttered 9 x 13-inch pan. Frost with chocolate frosting.
Drain tuna; mix tuna, cream cheese, Texas Pete and onions until smooth. Add Texas Pete to taste. Serve with crackers.
In large bowl of mixer, pour boiling water over gelatin; stir until gelatin is dissolved. Add cold water, mayonnaise, lemon juice and salt. Beat at low speed until blended. Freeze about 25 minutes or until firm about 1-inch from side of bowl but still soft in center. Beat at medium speed until fluffy. Fold in diced apples, walnuts and celery. Turn into a 1-quart mold or individual molds. Refrigerate 1 hour or until firm. Unmold on plate. Garnish with greens and apple slices. Makes 6 to 8 servings.
Fry slowly until lightly browned, the first 3 ingredients. Add tomato sauce and mushrooms. Add salt, if desired and sugar (this brings out the flavors better, not just for a sweetener). Be sure to drain mushrooms. After all this is added to the original 3 or 4 ingredients, boil slowly for 10 to 15 minutes or until of desired consistency.
Preheat oven to 350°. Combine 3 tablespoons lemon juice, mustard and lime juice. Rinse and dry chicken; brush chicken with mustard mixture, coating well. Melt margarine in a 9 x 13-inch dish. Combine crumbs and seasonings. Roll chicken in crumb mixture; press all crumbs into chicken. Place chicken, meaty side down, in dish. Bake 20 minutes. Turn; bake 20 minutes longer or until done. Makes 4 servings.
Sift together the flour, salt and baking powder. Mix dates and nuts with flour until well coated. Beat egg yolks until thick and lemon colored; add sugar, then add date-flour mixture and vanilla. Fold in stiffly beaten egg whites. Pour into greased 8-inch square pan. Bake at 350° about 30 minutes. Serve warm with whipped cream or ice cream.
Saute sausage and onion. Add beans, chicken broth and pepper. Simmer 30 to 45 minutes. Serve over rice.
Melt chocolate chips in microwave. Stir in chow mein noodles and peanuts. Mix well and drop on greased baking sheets. Refrigerate for several hours. Yields 3 dozen.
Cream Crisco and sugar. Add other ingredients. Mix well. Form into rolls; chill and slice. Bake in moderate oven at 350° to 375° for about 10 to 15 minutes.
Dust veal medallions in flour. Slice onion and pepper in thin strips about 1 1/2-inch. Dice tomatoes. Saute veal medallions in butter with onion and pepper until veal is browned, turning as needed. Add sun dried tomatoes and artichoke hearts. Drain butter from pan. Simmer wine. Remove veal from pan. Simmer wine with the vegetables until sauce reduces to semi-thick consistency. You may substitute chicken breast for the veal.
Pound chicken to flatten evenly; set aside. In a skillet, melt 3 tablespoons of butter; add garlic and 1/2 teaspoon dill. Add chicken; cook until juices run clear. Remove and keep warm. Spread both sides of bread with remaining butter. In a skillet or griddle, grill bread on both sides until golden brown. In small bowl, combine cream cheese, lemon juice and remaining dill; spread on one side of grilled bread. Place lettuce, chicken and tomato on 4 slices of bread; top with remaining bread. Makes 4 servings.
Mix first 4 ingredients first. Add remaining ingredients and mix well. Grease a 9 x 9-inch pan and bake at 425° until top is nice and brown.
Butter a 9 x 13-inch deep baking pan. Cut the bread into 1-inch thick slices and arrange in a single layer in the pan. In a large bowl, combine the eggs, salt, milk, sugar and vanilla, beating with an electric mixer. Pour the mixture over the bread. Sprinkle with the cinnamon and allspice. Cover with foil and refrigerate 6 to 24 hours. Dot with butter and bake, uncovered, in a 350° oven for 45 to 50 minutes, until the bread is lightly browned. Remove from the oven and let stand for 5 minutes. Serve with warm maple syrup or confectioners sugar, yogurt or fresh fruit. Serves 4.
Brown skinned sausage. Add onions and brown. Add broth, tomatoes and other ingredients. Simmer for several hours.
Grease a baking dish with part of oil. Dip asparagus in cream (reserve rest of cream). Roll in bread crumbs. Place asparagus in a baking dish. Pour cream over. Sprinkle diced Mozzarella cheese and the rest of the oil over top. Bake at 350° for 30 minutes.
Dissolve yeast in 1/2 cup warm water. Add 1 cup warm water, sugar and potato flakes. Mix and store in refrigerator. Put starter in refrigerator for 3 to 5 days.
Mix sugar, egg, flour, vinegar and juice from pineapple in a saucepan over low heat; stir until thick. Chill. Mix with Cool Whip, pineapple chunks, apples, peanuts and marshmallows. Serve.
Brown ribs, arrange in shallow roasting pan. Combine remaining ingredients in saucepan; cook 5 minutes over low heat, stirring occasionally. Pour mixture on ribs. Bake at 350° for 1 1/2 hours or until ribs are done. Brush barbecue sauce on ribs occasionally. Yields 4 servings.
Melt the chocolate bark and peanut butter in double boiler. In a large bowl, combine the Rice Krispies, nuts and marshmallows. Pour hot mixture over the dry mixture and stir to coat. Drop by spoonfuls on waxed paper.
Sift dry ingredients together. Cut in shortening. Add buttermilk. Dissolve yeast in water and then add to mixture. Cover bowl and refrigerate. The mixture can be used for several days. Roll on floured board 1/2 to 3/4-inch thick, cut with biscuit cutter and bake at 400° for 10 to 12 minutes.
Preheat oven to 315°. Use glass pans. These amounts are for an 8 x 8-inch pan. Double for a 13 x 9-inch glass pan. Bake at 315° around 1 hour or a little less, will brown some.
Peel and cut eggplant. Cook with onions until tender. Mash. Add oleo, milk, eggs, salt, pepper and 1/4 cup bread crumbs. Put half into buttered casserole. Add cheese. Repeat layer of eggplant; top with bread crumbs. Dot with butter. Bake at 350° for 30 minutes.
Mix diced beef, cheeses and mayonnaise. Refrigerate for 24 hours. Add kraut (drained). Bake at 350° for 20 to 25 minutes. Serve with rye bread.
Mix ingredients together in a large bowl. If you want to, you can save a little of the cheese out to sprinkle on top of the salad.
Combine the first 4 ingredients in a large saucepan. Bring to a rolling boil. Boil for 2 or 3 minutes. Reduce heat and stir in the oatmeal, peanut butter and vanilla. Drop by teaspoons onto waxed paper.
Mix together and bake 30 minutes in 325° oven. Cover with crushed potato chips and serve.
Mix first 3 ingredients. Form into balls. Put toothpicks in and freeze. Melt chocolate and wax and dip balls. Put balls on wax paper and let cool.
Drain salmon and mix with remaining ingredients, adding about 1/4 cup of the liquid back into the mixture. Mix well into patties. Fry until brown in about 2 tablespoons of cooking oil.
Preheat oven to 375°. Combine flour, baking soda and salt; set aside. Cream together butter, sugar and brown sugar until fluffy; beat in egg and vanilla. Blend flour mixture in slowly. Stir in M&M's and nuts. Drop heaping teaspoonfuls on ungreased cookie sheet. Bake 8 to 11 minutes. Makes 5 dozen.
Cook broccoli; drain and place in 10 x 6-inch baking dish. Stir together soup and 1/2 cup of cheese. Gradually add milk, mayonnaise and beaten egg to soup and cheese mixture. Pour over broccoli. Top with remaining grated cheese. Bake, uncovered, at 350° for about 45 minutes until lightly browned.
Dip chicken in melted butter, then into crumb mixture. Bake at 325° for 1 to 1 1/2 hours (bone in) or 45 minutes to 1 hour (boneless).
Preheat oven to 375°. Spray 9 x 13-inch pan with nonstick spray. Brown, crumble and drain sausage. Press crescent rolls onto bottom of pan so that it stretches to edges. Cover dough with drained sausage. Top with hash browns and grated cheese. In a bowl, beat eggs, milk, salt and pepper. Pour this over crust. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Preheat oven to 350°. Cream shortening, sugar and eggs. Add milk, soda, cloves, cinnamon, nutmeg and salt. Cook raisins in a little water until tender. Mix flour and oatmeal, then add to shortening mixture. Add raisins and water that raisins were cooked in. Add 1 capful of vinegar. Mix well. Drop by teaspoon on greased cookie sheet. Bake until golden brown.
Mix all ingredients. Pour into a greased 2-quart baking dish. Bake at 350° for 35 to 40 minutes. This casserole tastes a lot like dressing so you can add chopped cooked chicken to the recipe before you bake it and serve in place of dressing.
Crumble and brown sausage in skillet. Remove and drain on paper towels. Cut cream cheese and put into the skillet. Add tomatoes; warm until cream cheese is melted. Add drained sausage. Serve with chips. Use less tomatoes for milder dish.
Mix cake according to directions. Pour half of batter in sheet cake pan. Bake 15 minutes at 350°. Melt caramels with butter and milk.
Brown hamburger and season. Drain off fat. Put all ingredients together in crock-pot to melt. Stir frequently. Serve with nacho chips.
Mix pudding according to directions on package. Fold in sour cream. Break cake into small pieces. Layer of cake on bottom, layer of pie filling, layer of pudding mixture and repeat. Refrigerate.
Cook broccoli according to box instructions. Melt Cheez Whiz in another pot and add cream of mushroom soup, then add cooked broccoli. Mix together. Pour into baking dish. Top with bread crumbs. Bake at 350° until bubbly.
Take a medium-size pot. Put cooking oil all around the bottom of the pot; turn stove on medium heat. Put onion (chopped very fine) and bell pepper (chopped very fine) in pot. Cook onion and bell pepper until they reduce in cooking oil. Keep adding water until reduced, around 30 minutes.
Combine green tomatoes and salt and let stand overnight. Drain. Add remaining ingredients. Cook about 1 1/2 hours. Jar and seal.
Mix shortening, sugar, egg and molasses. Then mix flour, soda, ginger, cinnamon, cloves and salt. Add to shortening mixture. Shape into 1-inch balls. Dip tops into sugar or decorating candies. Bake at 375° for 12 to 15 minutes on ungreased baking sheet. Makes 5 dozen.
Cream together sugar, oil, eggs and vanilla. Stir together flour, salt, baking soda and cinnamon. Gradually add flour mixture to creamed mixture. Add 4 chopped apples (approximately 2 cups).
Combine the first 3 ingredients together and spread in bottom of a large dish. Layer the remaining ingredients in the following order: onions, olives, tomatoes and cheeses. Cover tightly with plastic wrap and refrigerate. Keeps well for several days. It's best when made a day ahead. Serve with chips.
Sprinkle chicken breasts generously with seasoned salt and paprika. Arrange in 10-inch ceramic skillet. Cook, uncovered, in microwave oven on High about 10 minutes. Combine bouillon cube, water, onion, curry powder and Sauterne. Pour over chicken. Cook in microwave oven on High 15 to 20 minutes. Turn chicken every 3 to 4 minutes. Stir in mushrooms 3 minutes before cooking time ends.
Mix cake mix according to directions, except substitute 1 cup milk for water. Bake in a greased and floured 9 x 13 x 2-inch pan. Bring pineapple and sugar to boil and then simmer 3 minutes; cool. When cake has cooled, punch holes in the top and gradually pour pineapple mixture over top. With electric mixer, beat pudding mix and 1 1/4 c. milk; add cream cheese, beating well. Spread pudding over cake; top with bananas, 1/2 cup coconut and 1/4 cup cherries. Spread whipped topping over top. Sprinkle with remaining coconut, cherries and pecans. Chill.
Mix sugar and cornstarch in pan. Add egg, pineapple juice and vinegar. Cook on low heat until thick. Cool. Stir in pineapple and apples. Stir in nuts and Cool Whip. Chill.
Grease and flour a 9 x 13-inch pan. Mix the cake mix, oil, eggs and water. Bake at 350° for 20 to 30 minutes. Mix 1 cup of cream of coconut and Eagle Brand milk in bowl. Punch holes in cake while hot. Pour mixture on cake. Let cool. Top with Cool Whip and sprinkle with coconut. Keep in refrigerator.
Cream together first 3 ingredients. Add remaining ingredients. Pour into greased and floured pan (tube). Bake 1 hour and 20 minutes at 325°. A raw streak should be in the top of cake when done.