HumbleIntelligence/food-ner-1-Million huggingface dataset:
Split loaf of bread lengthwise. Cut or scoop out bread from center of each piece.
Prepare in one 9 x 13-inch baking dish or two 8 x 8-inch dishes. Melt margarine in a large pan and stir in crumbs until well mixed. Divide into 2 portions (4 for two 8 x 8-inch pans). Spread one portion in bottom of baking dish, cover with chicken and broccoli which has been tossed together. Sprinkle with pepper and parsley.
Put milk and lemon juice in bowl. Mix well. Then put rest of ingredients and mix good. Then put in ready-baked or graham cracker pie crust. Refrigerate at least 2 hours. Makes 2 pies; delicious.
Soak the beans in enough water to cover overnight. Simmer the beans in the water in which they soaked for about 20 minutes. Drain the beans, reserving the water. Heat the oil in a large saucepan and salt the onions. Add the meat and cook until the meat is browned. Mix the honey, salt, pepper and mustard with the reserved bean water. Add beans to meat. Cover and simmer until meat is tender.
Sift flour, salt, baking powder, cream of tartar and sugar. Cut in shortening. Add milk and mix. Pat 1/2 inch thick and cut. Bake on ungreased baking sheet in hot oven at 400° for 10 to 15 minutes.
Brown ground beef. Spoon off fat. Add onion, soups, enchilada sauce mix and water; heat to boiling. Reduce heat and simmer 5 minutes. Cut tortillas in half and line bottom of a 13 x 9-inch pan with them, then add 1/3 of meat mixture. Layer more tortillas and meat mixture, ending with meat on top. Bake at 350° for 15 minutes. Add cheese and heat until melted.
Place in a cold oven. (Be sure not to turn oven on until after cake is placed in oven.) Bake at 325° for 1 1/2 hours.
Cook 5 minutes. Take off stove and add 4 tablespoons butter. Pour over sweet potatoes and bake 1 to 1 1/2 hours. Baste while cooking.
Combine first 4 ingredients in blender. Slowly add oil, blending until thick. Stir in poppy seed. Store in airtight container in refrigerator. (Let set at least 3 days. The longer it sets, the better it is!)
Mix dry cake mix, 1 egg and butter and press into a buttered 13 x 9 x 2-inch baking pan. Top with chocolate chips and nuts. Mix powdered sugar, remaining 3 eggs and cream cheese. Pour over cake mix base. Bake at 350° until bubbly and golden, about 30 minutes.
In a 9 x 13 dish, mix all ingredients except 1/2 of the onions. Bake at 375° until asparagus is tender. Stir and top with remaining onions. For extra crisp. Bake 5 minutes or until golden brown.
Mix sugar, butter and canned milk in a saucepan on medium heat. When it starts to boil, time 5 minutes. Take it off heat. Put in the rest of ingredients. Grease pan, 9 x 13-inch. Pour fudge into pan.
Mix soup and water. Pour over chicken and bake until done. Cook egg noodles; drain. Arrange chicken and soup over noodles.
Cream 2 sticks butter and sugar. Add eggs and beat well. Heat milk to very hot and let cool to lukewarm. Dissolve yeast in milk (mix) and add to the creamed butter, sugar and egg. With spoon, gradually add flour. Set aside and let rise.
In saucepan, combine sugar and 1/2 stick butter; melt, stirring to combine. Spread on bottom of pan. Arrange peaches over brown sugar in circles.
Mix Crispix and peanuts; set aside. Melt together chocolate chips, margarine and peanut butter. Pour the chocolate mixture over the Crispix and peanuts; mix well. Measure powdered sugar and pour into a large brown grocery bag. Add cereal and shake well until all sugar coats cereal. Spread out on cookie sheet to cool and dry. Makes enough to fill 5-quart ice cream pail.
Cream butter and sugar. Add flour, vanilla and pecans; mix well. Shape into crescents. If can't shape, add a little more flour. Bake on ungreased sheet at 325° for 15 or 20 minutes. Sprinkle with powdered sugar while warm. Makes about 4 dozen.
Cream together butter and sugar in large bowl. Add egg and vanilla and mix well. Add flour and benne seed, mixing well after each addition. Divide dough into 6 equal parts. Roll each into a cylinder 1 inch in diameter. Wrap in aluminum foil. Freeze until ready to bake. Preheat oven to 325°. Line baking sheets with foil. Slice the frozen dough thin and bake until light brown, 8 to 10 minutes. Let the wafers cool thoroughly before removing them from the foil. Makes 4 dozen.
Bring to boil all ingredients, except sugar. Add the sugar; boil for 6 minutes. Put in jars and seal.
Heat oven to 350°. Slice cookie dough and lay on a 15 x 10 x 1-inch pan. Press dough evenly in pan using floured fingers. Bake for 12 to 15 minutes. Cool.
Cream butter, sugar and egg together until light and fluffy. Sift flour, baking powder and salt together. Add this to creamed mixture alternately with milk. Beat until smooth.
Cream butter, margarine, sugar and vanilla. Add flour gradually and mix well. Stir in potato chips. Drop by tablespoons onto cookie sheet. Bake at 350° for 10 to 12 minutes. Sprinkle with powdered sugar.
Sort through beans, picking out and throwing away the bad ones. Put beans in pressure cooker pot and cover with water 2 inches above beans. Bring to a boil. Shut off burner and let beans sit for an hour. Drain water and add fresh water to an inch above beans. Add garlic, onion, seasonings, meat and 3 tablespoons Crisco shortening. Cover with lid and cook on 15 pounds of pressure for 20 minutes. Serve over cooked rice. Add some cornbread for a delicious Southern meal.
Cream cheese. Add garlic and chopped olives. Mix well. Gradually add enough milk for consistency. Add dash of salt and pepper. Best made a day in advance. Remove from refrigerator about 1 hour before serving. Also good as filling for tea sandwiches.
Mix together fructose, melted butter, oats and peanut butter; stir to a boil. Add rest of ingredients; stirring to keep from sticking. Blend well. Spoon small drops on wax paper and press. Let cool before serving.
Melt butter and let cool. Beat eggs well. Add sugar, milk and salt to eggs. Add butter and pineapple. Cut bread into cubes with steak knife. Toss into pineapple mixture lightly. Butter bottom of casserole dish. Pour in mixture. Bake at 350° for 30 to 35 minutes. Broil lightly, if needed. This dish is especially good served with a baked ham.
Combine seasoning mix and water in saucepan. Bring to boil; stir until sauce is thickened. Add tomato paste. Drain beans; add to seasoning mixture. Pour into a 1 1/2-quart casserole dish; sprinkle with cheese. Bake at 350° for about 20 minutes, or until cheese is melted. Serves 6.
Press crescent rolls in sheet cake pan. Bake according to directions on roll packaging. Cool completely. Mix together cream cheese, mayonnaise, onion, dill and garlic powder. Spread on cooled rolls. Chop desired vegetables (broccoli, cauliflower, radishes, celery, green onion with tops, etc.). Put on top of cream cheese mixture. Top with grated cheese.
Beat egg yolks, whip until fluffy. Stir in Crisco, cream, salt, baking powder and flour. Usually have to add more milk until soft dough, but not sticky. Roll out very thin, roll up like jelly roll and slice very thin. Cook for 20 minutes.
Use cherry juice in making the jello. When cooled, pour over the drained cherries. Add halved pecans (as many as you wish). Also, add small Philadelphia cream cheese balls (if you wish).
Mix potatoes, celery, onion and water. Bring to a boil. Cover and reduce heat. Simmer for 10 minutes. Panfry and drain bacon. Add remaining ingredients to cooked vegetables. Heat for a minute and put bacon pieces on top. Serve while hot.
Brown ground beef and onion; drain. Stir in taco seasoning with water; bring to a boil. Turn down heat. Add refried beans; simmer. Mix soup, sour cream and chilies in a bowl. Spread thin layer in bottom of 13 x 9-inch pan. Place small spoonful of meat mixture and one of sour cream mixture on tortilla; fold and place in pan, seam side down. Repeat until pan is full. Usually 20 to 24 tortillas will fit. Place remaining meat and sour cream mixtures on top. Bake at 375° with foil on top for 30 to 45 minutes, or until bubbly. Sprinkle with cheese last 5 minutes to melt.
Mix Sure-Jell with berries in saucepan. Bring mixture to boil, stirring occasionally. Add sugar and boil 1 minute, stirring constantly. Cool and serve on slice of bread. MMM!!
If shrimp are large, cut into bite size pieces. Add remaining ingredients and toss lightly.
Cook meat until tender. Cut up in small pieces. Put meat back in liquid. Then add cooked vegetables and rest of ingredients. Cover and simmer for 30 minutes.
Mix crackers with 1/2 cup sugar and pecans. Beat egg whites until stiff. Gradually add 1/2 cup sugar and vanilla; mix with cracker mixture. Put into a 9-inch greased pie pan. Bake at 350° for 30 minutes. Top with whipped cream and shaved chocolate or chocolate bits.
Preheat oven to 300°. In a large bowl, beat the eggs well by hand. Add the remaining ingredients one at a time, stirring well after each addition. Pour into pastry shell. Bake approximately 1 to 1 1/4 hours or until mixture is set in the middle.
Cream sugar and margarine well. Add all other ingredients gradually. Mix well. Drop by teaspoon on greased cookie sheet. Preheat oven to 300°. Bake 15 to 20 minutes in preheated oven. Makes 7 to 8 dozen cookies.
Put cranberries and apple (plus skin, minus core) in a blender. Add sugar. Let stand while preparing remainder of ingredients. Put gelatin in 1/2 cup water and set over boiling water to dissolve. Drain juice from pulp of orange and pineapple. Measure juice and add enough water to make 1 cup. Pour into gelatin mix. Add fruit and nuts. Pour into an 8 x 10-inch cake pan or mold. Refrigerate until firm. Freezes well. Serve with turkey or ham.
Cook cabbage in boiling water for 5 minutes. Cut up cabbage. Brown meat; drain. Mix with rice, egg, onion and salt. Mix tomato sauce and brown sugar. Place meat, cabbage and sauce in alternating layers in a casserole. Cover with foil. Bake at 350° for 1 hour or longer. Uncover and brown top about 10 minutes.
Pound flour into cube steaks until very flat. Fry quickly in hot oil; brown on both sides. Put in small roaster; add tomato juice and chopped onion. Bake at 325° for 1 to 1 1/2 hours.
Wash, pare and slice potatoes. Cook with carrots in boiling water until tender. Drain. Saute bacon until crisp. Drain and crumble. Saute onion and celery in 2 tablespoons of bacon fat. Combine all ingredients, except cheese and parsley. Simmer for 30 minutes. Garnish with Cheddar cheese and parsley.
Combine cake mix and eggs in mixer bowl; beat well. Add cherry pie filling; mix well. Pour into greased and floured tube pan. Bake at 350° for 40 to 50 minutes or until cake tests done. Cool in pan for several minutes. Remove to wire rack to cool completely. Sprinkle with confectioners sugar. Makes 16 servings.
Layer ingredients in a large casserole dish as listed. Cover casserole and bake at 350° for 1 1/2 hours.
Slice cake into 3 layers. Cream cheese and sugar. Blend in sour cream and vanilla. Add Hershey bars, cherries and pecans. Fold in Cool Whip. Frost each layer and sides. Refrigerate. May be frozen.
Mix Kool-Aid per package instructions. Add juice and Sweet 'N Low or sugar to taste. Makes almost a gallon of punch.
Heat oven to 400°. Grease 10-inch quiche or pie plate, 10 x 1 1/2-inches. Cook and stir beef and onion over medium heat until beef is brown; drain, stir in taco season mix. Spread in plate. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand mixer. Pour into plate. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife inserted between center and edge comes out clean, 8 to 10 minutes longer. Cool 5 minutes. Serve with sour cream, chopped tomatoes, lettuce and shredded cheese. Makes 6 to 8 servings.
Put rolls in pan. Sprinkle pudding over and a little cinnamon over them. Melt margarine and brown sugar and cook until blended well. Pour over rolls and let stand until morning. Bake at 350° for 30 minutes. Take out and let sit for 10 minutes before removing from pan.
Preheat oven to 375°. Trim chops of excess fat. Sprinkle with seasoning salt and pepper. Saute until brown in pan, draining fat as it collects. Place chops in 2 1/2-quart casserole dish. Arrange mushrooms around chops. Set aside. In another skillet, saute in salad oil the onions, garlic and pepper strips until golden brown. Add tomato sauce, salt, pepper, bay leaf, lemon juice and sage. Simmer covered until vegetables are fork-tender. Pour sauce over chops and bake 1 hour covered.
Cut kielbasa on bias 1/4-inch. Place in a large saute pan. Mix other ingredients except wine. Pour over kielbasa; at high heat, simmer close to 10 minutes, until glaze forms. Stir to keep from sticking. Splash in wine during last few minutes. Serve in a large bowl. Can be served with party dark rye bread.
Mix all ingredients together. Bake at 350° for 35 to 40 minutes in 9 x 13-inch pan.
Arrange buttered bread in buttered 9 x 13-inch pan or dish. Layer with sausage and cheese. Mix remaining ingredients in bowl and pour over cheese. Refrigerate, covered, overnight. Remove from refrigerator 15 minutes before baking. Bake, uncovered, at 350° for 45 minutes or until done.
Mix ingredients thoroughly. Form into small balls. Bake at 350° for 45 minutes. (Freeze for later.)
Combine first 4 ingredients. Stir together butter and seasonings. Pour over popcorn mixture. Toss to coat. Makes 11 cups.
Combine sugar, syrup and melted butter. Add beaten eggs and pecans to mixture. Mix well. Bake at 375° for 40 to 45 minutes.
Brown chicken pieces. Mix cream of mushroom soup with cooking sherry. Put chicken on bottom of pan. Put uncooked noodles on top of the chicken. Pour soup and sherry over all. If cooked in oven, cook at 300° for 2 to 2 1/2 hours. If cooked in crock-pot, cook for 1 hour at medium heat and 5 hours at low setting. This makes the chicken so tender that the bones will "melt" in the crock-pot, so take care when serving.
Mix sugar and eggs together. Stir in flour until smooth and add vanilla. Stir. Pour into a tube pan and bake at 300° for about 1 1/2 hours.
Combine flour, salt and pepper. Pound into meat. Cut steak into serving size pieces. Brown meat in hot oil. Top with onion slices; stir in remaining ingredients. Bring to boil. Reduce heat and simmer, covered, for 1 hour or longer. Remove bay leaf.
Saute garlic until brown in medium saucepan. Add onion, chicken, vinegar, soy sauce and oyster sauce. Cover; cook until tender. Sauce will thicken. Halfway between cooking, taste mixture. Add additional vinegar, soy sauce or oyster sauce as needed to own liking.
Clean peppers and remove stems. Cut a little off nose so they will stand on end. Steam for 10 minutes.
Mix meat, onion and sauted mushrooms together with sour cream and Worcestershire sauce. Make pancake batter. Follow directions on the box, but use enough milk to make it thin enough for crepes. The batter should look like thin cream. Use about 1/4 cup for each pancake. Fry in medium skillet. Turn each cooked pancake out onto plate and fill with about 2 to 3 tablespoons of meat mixture. Roll up crepe style and serve garnished with lettuce.
Place biscuits in casserole dish with sides touching. In a skillet, brown ground beef, add taco seasoning and 3/4 cup water. Simmer. Spread taco meat over biscuits.
Melt 1/4 cup butter in heavy saucepan over low heat; add flour. Stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk and half and half. Cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese and herbs, stirring until cheese melts.
Mix soda and boiling water and cool in a large bowl. Add buttermilk. Cream together shortening, sugar, eggs and salt. Add flour alternately with the liquid. Then add cereals and dates, raisins or nuts. Keep batter covered in refrigerator. Bake as needed. Keeps for 3 weeks. Put in muffin tins, greased, 3/4 full. Bake at 400° for 15 to 20 minutes.
Dissolve gelatin in 2 cups boiling water. Add 1 1/4 cups cold water or ice cubes and vinegar. Chill until thickened. Fold fruits into 1 1/2 cups thickened gelatin; spoon into a 9 x 5-inch loaf pan. Chill until set, but not firm (about 15 minutes).
Combine condensed tomato soup, sugar, vinegar, oil, salt and dry mustard. In saucepan, bring to a boil. Pour the hot dressing over vegetables in large bowl; marinate 24 hours before serving. Serve hot or cold. Stir occasionally. Serves 12 to 20 people.
Add sugar and salt to the slightly beaten eggs. Alternately add the flour and milk and then beat thoroughly with beater. Heat medium size frying pan with about a tablespoon of shortening. When very hot, take a tablespoon of batter to thinly coat the pan. Fry until golden brown, about 2 minutes, then turn over. Serve rolled up with blueberries, strawberries, preserves, etc.
Use enough chipped beef to cover bottom of casserole dish. (I usually scald half of beef to remove salt, otherwise dish will be too salty. This can be done by pouring boiling water over beef, then alternate layers of scalded and not scalded beef in casserole.) Wrap each half chicken breast in 1 slice of bacon and place on beef. Mix equal parts sour cream and soup and cover chicken. You may wish to use 1/2 slice bacon due to its saltiness. Bake at 300° for 1 1/2 hours. This can be made ahead and saved to reheat for the last 30 minutes. Serves 6.
Combine first four ingredients in saucepan. Bring to a boil. Remove from heat and let cool. Then add beaten egg and remaining ingredients. Beat with a spoon. Spread on jelly roll pan. Bake at 350° for 15 to 20 minutes, or until toothpick comes out clean. Cool and frost. Sprinkle with nuts and cut into squares.
Mix ingredients and freeze overnight. Remove from freezer just before serving. Stir well. (Keeps in freezer.)
Mix all together. For camping, use powdered buttermilk. Put all ingredients together then add 1 cup water and oil when ready to make.
After frying a slice of country ham, drain off excess fat. Add water to the drippings and strong coffee for color. Bring to a boil and serve with the ham.
Beat on high egg whites, vanilla, and cream of tartar until stiff. Gradually add sugar and salt. Stir in chips gently. Bake at 300° for 25 minutes.
In a large mixing bowl, combine egg whites, almond extract and baking powder. Let mixture stand at room temperature for 30 minutes.
Brown vegetables in oil; add remaining ingredients. Let simmer in crock-pot 2 to 4 hours. This is a spicy hot dish. But excellent for those who want to brave it.
Combine flour, sugar and cinnamon. Set aside.	Combine eggs, apple butter, margarine and apple juice. Add to flour mixture. Blend well. Stir in nuts and raisins. Pour into 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 minutes. Cool 10 minutes before removing from pan.
Brown meat, drain if needed. Add tomato sauce and 1/2 cup peppers. Cook over medium heat for 5 minutes, stirring occasionally. Add beans and 1/4 pound cheese, continue cooking until melted. Fill tortillas with 1/4 cup meat mixture, roll up, placing seam side down in a 12 x 8-inch baking dish. Top with remaining meat mixture, cover, bake 350° for 20 minutes. Top with remaining cheese and bake uncovered 5 to 8 minutes. Top with remaining peppers and tomatoes.
Put zucchini, onions and peppers in a large container and sprinkle with 1/2 cup coarse salt. Cover with 4 trays of ice cubes and let stand 3 to 4 hours.
In shallow 2-quart dish, spread cream cheese over bottom. Cover with green pepper, green onions and olives. Spread chili sauce over this. Sprinkle cheeses on top and mix slightly with chili sauce on top. Sprinkle crab meat over all. Serve with crackers.
Cut each biscuit into thirds. Roll each piece into a 4-inch stick. Combine cereal and salt. Roll each stick in milk and then in cereal. Place on baking sheet and sprinkle with cheese. Bake at 400° for 8 to 10 minutes or until golden brown. Serves 6.
Cream the cheese and sugar. Add egg yolk, vanilla and lemon juice. Spread one package of rolls on bottom of 9 x 12-inch pan. Spread cheese mixture over rolls and layer the next package of rolls on top of cheese mixture. Brush rolls with egg white and one tablespoon of water. Bake at 350° for 25 to 30 minutes.
Cook bean sprouts in boiling water until tender; drain and chop. Add to raw ground beef. Add to mixture the onions, egg, salt, pepper and Accent. Sprinkle mixture lightly with soy sauce and mix well. Place about a level teaspoonful in won ton skin. Fold in half like a triangle, wetting sides of skin with water to hold them closed. Fold sides toward center like a diaper. Pinch together to seal. Dip in flour and deep fry until each side is a light brown. Place on Scott towel to drain. Serve warm with soy sauce or sweet and sour.
Cube bread in bottom of a greased 8 x 8 x 2-inch pan. Spread grated cheese over bread. Mix eggs, milk, mustard and melted butter. Use mixer or blender. Pour mixture over bread and cheese. Refrigerate overnight. Bake at 325° for 1 hour. You may add chipped ham or bacon before putting on the cheese, if you wish.
Beat eggs; add syrup, sugar, salt and softened margarine. Add vanilla. Pour into 9-inch pie shell and bake at 325° for one hour.
In large saucepan, heat oil. Add sausage and cook 3 to 5 minutes, stirring to break up meat, until lightly browned. Pour off and discard fat. Stir in remaining ingredients and bring to a boil. Reduce heat and cook 10 minutes. Stir occasionally. Use in Quick Spinach and Sausage Lasagna. Makes 8 cups.
Cook chicken until tender, save broth and remove skin and bones. Cut chicken into small pieces and arrange in a 13 x 9-inch baking dish. Pour cream of mushroom soup over chicken. Then fill soup can with milk and add to chicken. Take Stove Top stuffing and mix well with chicken broth until moist. Put Stove Top over top of chicken. Bake at 350° for 45 to 60 minutes.
Mix flour and butter as for a pie crust. Add sugar and cream and mix well. More flour may be needed to make a stiff dough. Take a tablespoon of dough and roll as you do lefse (thin pancake shape). Sprinkle with sugar while rolling. Bake on lefse grill on medium heat until light brown. A pancake grill may be used in place of lefse grill.
Stir together Raisin Bran cereal, flours and baking soda. Set aside. In large mixing bowl, beat margarine, sugar and brown sugar until light and fluffy. Add eggs; beat well. Add flour mixture. Mix thoroughly. Drop by level 1/4 cup measure onto ungreased cookie sheet. Bake at 325° for 12 to 14 minutes or until lightly brown.
Combine the Masa Harina and warm water, mixing until dough forms ball. If dough is dry, add a little water. Wet hands; shape into approximately 1 1/2-inch balls. Place 1 ball between 2 sandwich size plastic bags or 2 sheets of plastic wrap in a tortilla/taco press; press to form a 6-inch circle. Carefully peel off bags. Place into hot grease-filled pan. Poke holes in tortillas (3 hits with a fork) as they are frying. Turn and continue cooking 30 seconds. Makes six 6-inch tortillas.
Brown the ground beef and drain. Then in a casserole dish, layer ground beef, Cheddar cheese and powdered gravy mix. Top with Tater Tots and bake at 400° for 20 minutes.
Preheat oven to 350°. Mix all ingredients together. Slice a loaf of French bread longways. Put filling on bread; top with the top of bread over the filling mixture. Wrap in aluminum foil. Bake for one half hour. Cut into slices and serve.
Brown hamburger. Add onion and tomato (chopped); saute. Drain grease. Add spaghetti spices. Follow directions to make sauce. Prepare noodles; drain water. Lightly grease a baking dish; place a layer of at least 2 deep noodles. Cook spinach according to package directions; drain water. Mix with the Ricotta cheese. Spread this mixture over layer of noodles; top with another layer. Pour on spaghetti sauce. Sprinkle generous layer of Cheddar cheese. After Cheddar cheese, put the final layer of noodles. Top with layer of Mozzarella cheese. Bake at 325° for about 20 minutes, until lightly browned on top. Let stand for about 10 minutes before serving.
Preheat oven to 350°. Chop dried beef fine. Moisten onion flakes. Chop bell pepper fine. Mix all ingredients. Place in baking dish to be served in. Bake at 350° for 20 minutes. Serve warm with mixed crackers.