HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, sugar and salt; mix well. Scald milk with butter (about 2 to 3 minutes in the microwave). Add to flour and sugar, a small amount at a time until mixture is smooth.
Slice potatoes into 1/2-inch slices. Don't peel potatoes. Combine the first 5 ingredients; mix well. Add to sliced potatoes and toss to coat real good. Spread lightly on a greased 10 x 15-inch baking dish and bake at 425° for 20 minutes.
Cream butter and sugar. Add eggs, pecans, grape nuts and pineapple with juice. Crush wafers to make crumbs. In 8-inch square pan make alternate layers of crumbs and pineapple mixture. Start and finish with crumbs. Chill at least 8 hours. Cut in squares. Serve with a teaspoon of cool whip on top.
Place chili sauce and grape jelly in saucepan. Heat. Chop hot dogs into bite size slices. Place hot dogs in saucepan. The longer the hot dogs sit in the sauce the better.
Heat corn and cheese until cheese is melted. Add rest of ingredients, mixing well. Place in a greased 9 x 9-inch casserole dish. Top with cereal crumbs. Bake at 350° for 30 minutes. Serves 6.
Mix the cream cheese, olives and green chiles together. Spread thinly on tortilla shell and roll up. Cut in 3 pieces. Dip in picante sauce.
Place in baking dish in order given. Bake covered at 350° for 1 hour.
Core tomatoes and cut in half horizontally. Gently squeeze tomato halves to remove juice and seeds. Sprinkle the bottom of a 9 x 13-inch baking dish lightly with salt. Place tomatoes, cut-side up, in the dish. Drizzle with olive oil or salad oil. Bake, uncovered, in a 400° oven for 10 minutes. Meanwhile, combine garlic, parsley, breadcrumbs, 1/4 teaspoon salt and pepper. Sprinkle mixture over tomatoes and continue baking, uncovered, for 15 minutes longer, or until tomatoes are soft throughout.
Preheat oven to 500°. Melt butter in iron skillet. Combine eggs, flour and milk. Beat until smooth. Pour into hot skillet. Place in oven. Reduce heat to 425° and bake for 20 minutes. While this bakes, warm apples. Spoon on top of cake. Sprinkle with brown sugar and cinnamon.
Beat shortening, sugar and vanilla until light. Beat egg yolks slightly. Add to creamed mixture and continue to beat until fluffy. Stir together dry ingredients. Add alternately with water and mix at medium speed of mixer until well blended.
Mix a little juice, sugar, vinegar and beans. Put onions on top, then bacon. Cook for 3 hours at 275°, covered.
Will make a large amount. Will keep in refrigerator for 2 to 3 weeks.
Mix all ingredients together. Bake at 350° for 1 hour or cook in crock-pot on low for 2 hours.
Melt butter/oleo; stir egg mixture into this. Add other ingredients, grating cheese before mixing into egg mixture. Pour into 13 x 9-inch baking dish. Bake at 400° for 15 minutes and at 350° for 35 to 45 minutes. Can be mixed the night before, refrigerated, and baked the next day. Makes a terrific breakfast brunch or office potluck treat. Cut in bite size pieces to eat (good either warm or cold). Can line crock-pot with foil and lay squares inside, set on low and watch them disappear!
Mix all ingredients well. Serve with raw vegetables like carrots, cauliflower, tomatoes, zucchini slices, cucumber slices, broccoli, celery and green onions.
Mix all ingredients together. Bake in a casserole dish sprayed with Pam. Bake 30 minutes at 350°.
Heat oven to 350°. Spray 2-quart casserole with vegetable cooking spray. Cook macaroni; drain. In casserole combine macaroni, broccoli, Spam and red pepper. In small saucepan mix together milk, cornstarch and pepper until cornstarch is dissolved. Bring to a boil, stirring constantly until thickened. Combine sauce with other ingredients. Combine bread crumbs and margarine. Sprinkle on top. Bake for 40 minutes or until done.
Peel shrimp and devein. Heat margarine in 3-quart saucepan over medium heat until melted. Stir in flour. Cook about 6 minutes, stirring occasionally, until bubbly and brown. Stir in onion, bell pepper, celery and garlic. Cook and stir about 5 minutes or until vegetables are crisp-tender. Stir in shrimp, water, parsley, lemon juice, salt and pepper. Heat to boiling. Reduce heat. Simmer, uncovered, about 5 minutes, stirring occasionally, until shrimp are pink. Serve over rice. Makes 4 servings.
Mix all ingredients in a saucepan. Stir constantly over medium heat until ball forms. Keep covered. Stays fresh for a very long time. Can also be scented with peppermint or almond extract.
Cook milk, cereal, sugar and 2 tbsp butter until thick. Stir constantly. Remove from heat. Cool slightly. Fold in pumpkin, eggs and spice. Preheat oven to 350°. In a 9x13 inch pan layer 1/2 lb phyllo, buttering each sheet before adding another sheet. Pour pumpkin mixture over dough. Layer the other half of dough, buttering between layers. Score the top into 20 pieces. Bake 1 hour until top is golden. Dust top with powdered sugar before serving.
Simmer all ingredients, except kidney beans and ditalini, together until celery is tender. Add kidney beans in their liquid to mixture to warm. Lastly, add ditalini, about 10 to 15 minutes before serving. Add water, as needed, throughout cooking to maintain consistency of a thick soup.
Blend Crisco, brown sugar, white sugar and eggs. Add flour, soda and salt. Then add oats, vanilla and raisins. Make large balls. Place on cookie sheet and flatten with glass bottom that has been dipped in sugar. Bake at 400° for 6 to 10 minutes. Yields 2 1/2 dozen.
You can make this recipe using any amount of ingredients desired. Grease casserole and place in layers. Bake, covered, in 350° oven for 30 to 45 minutes.
Combine preserves, orange rind and orange juice. Set aside. Remove giblets from hens, rinse with cold water and pat dry. Sprinkle with paprika. Place hens breast side up in lightly greased roasting pan. Bake at 350° for 1 1/4 to 1 1/2 hours. During last 30 minutes baste frequently with 1/2 cup of apricot glaze. Saute cashews in butter until golden. Drain and set aside, reserving butter. Saute green onions in same skillet until tender. Add rice and prepare according to package directions substituting chicken broth for water. Serve with cornish hens.
Combine all but nuts and parsley. Divide in half. Roll into balls. Roll one ball in nuts, the other in parsley.
Cream butter and sugar well. Add eggs and mix thoroughly. Mix chopped fruit and nuts with 1/2 cup flour. Sift remaining flour with baking powder. Fold into egg and butter mixture. Add flavoring and mix well. Add fruits and nuts. Mix well. (This mixes better by using your hand.) Put in greased tube pan lined with brown paper bag paper. Place in oven at 250° for 3 hours.
Combine cereal, peanuts and marshmallows in bowl. Melt vanilla milk chips in microwave or over boiling water. Pour melted chips over cereal mixture and drop by spoonfuls onto cookie sheet or waxed paper. When cool, store with layers of wax paper between layers of cookies.
In large bowl, mix Jell-O with water, stirring until completely dissolved. Add blueberries, pineapple and pecans. Refrigerate until set. Cream together cheese and sugar; fold in sour cream. Spread over top of Jell-O salad.
Flatten crescent rolls out flat on cookie sheet. Don't separate or grease pan. Bake 10 to 12 minutes at oven temperature per package. Mix cream cheese, mayonnaise and dressing. Mix vegetables and grated cheese. Cool rolls. Spread cheese mixture on rolls. Sprinkle vegetable mixture over cheese mixture. Cut to finger food size.
Cream first 5 ingredients together, then add peanut butter and cream it in. Mix dry ingredients into creamed mixture. Roll into balls and press with a fork (crisscross). Bake at 450° for about 8 minutes on lightly greased cookie sheet.
Pour cream into heavy skillet over high fire. Watch carefully! After cream comes to a boil, add thyme, basil, salt, pepper, Tabasco, green onion tops and parsley. Cook for 3 to 5 minutes. Add crawfish tails; cook for 3 minutes. Add pasta and cheese; cook for 2 minutes. Serve in gumbo bowls. It's delicious! Makes 6 servings.
Peel, dice and boil potatoes until done; drain. Add cream cheese, sour cream and garlic salt to taste. Beat mixture until smooth. Fold in chopped chives. Pour mixture into greased, 3-quart baking dish. Place pats of butter on top. Generously sprinkle paprika on top. Bake at 350° for 45 to 60 minutes (until crispy on top).
Stir together cake mix, dry instant pudding and poppy seed. Add remaining ingredients and beat on medium speed for 4 minutes. Bake at 350° for about 55 minutes. Cool 5 minutes and top with mixture of 1/3 cup granulated sugar and juice of 1 lemon. Poke holes on top of cake and drizzle on warm cake which was removed from pan.
Mix all together by hand. Bake in a greased 9 x 13 pan at 350° for 30 minutes.
Soften the dry yeast in lukewarm water. Set aside. Scald the milk. Add sugar, salt and shortening. Cool this mixture to lukewarm. Add the yeast mixture and beaten eggs. Mix well. Add 3 cups whole wheat flour and 3 cups bread flour, 2 cups at a time (you can use the mixer). Place in a large, greased bowl. Cover and put in refrigerator for at least 2 hours (overnight is better).
Combine all ingredients and mix well. Marinate meat or vegetables for several hours. Great for grilling.
Shred cabbage and carrots. Cut up onion; add to carrots and cabbage. Brown ground beef and drain off fat. Combine all ingredients. Cook over low heat until cabbage is soft. Set it aside and let cool. Place 2 tablespoons of mixture in the center of the egg roll wrapper. Roll and deep fry until golden brown.
Mix pudding, milk and Cool Whip together. Put one layer of graham crackers in bottom of 9 x 13-inch pan. Cover with half of pudding mixture. Add another layer of graham crackers and cover with remaining pudding mixture. Top with another layer of graham crackers. Frost with chocolate frosting. Chill 1 to 2 hours.
Boil potatoes; peel and cube them. Boil eggs; peel and cube. Fry bacon until crisp and then chop up the bacon. Save the bacon grease. Chop up the onion and saute. Mix all together in large bowl. Add vinegar, bacon grease and sugar together and then mix into the potato salad and keep warm.
Melt almond bark in microwave or double boiler. Mix ingredients. Add marshmallows last. Drop by spoonfuls on waxed paper.
Cream together shortening, eggs, peanut butter and vanilla. Add remaining ingredients. Spread on lightly greased cookie sheet and bake at 350° for approximately 25 minutes.
Mix and put in freezer at least 24 hours before serving. Serve as an icy slush.
Dip chicken livers in buttermilk. Wrap a half slice of bacon around each liver and secure with toothpick. Coat with cracker crumbs. Place in 8-inch square baking dish. Bake at 425° for 25 minutes.
Preheat oven to 375°. Grease a small ovenproof baking dish. Mash the cream cheese and milk until creamy. Blend in the chopped onion, crabmeat and horseradish, mixing well. Season with salt and pepper. Sprinkle top with paprika. Bake for 15 to 20 minutes. Serve on crackers.
Trim crusts from bread. Cut each slice into 5 finger-sized strips. Lightly toast crusts and strips on a cookie sheet for 1 hour at 200°. Pulverize crust in blender (corn flakes may be added for volume). In blender combine oil and peanut butter. Dip strips in mixture and roll in crumbs. Place on cookie sheet and bake 45 minutes at 200°. These freeze well. Yields a baker's cord of logs.
Brown hamburger meat; drain. Tear bread into pieces and mix remaining ingredients all together. Pour into a greased 9 x 13-inch casserole dish. Refrigerate overnight. Bake at 350° for 35 minutes or until done.
In medium bowl, put drained peas, diced cheese, eggs and pickles. Add mayonnaise, salt and pepper to taste. Mix together and chill.
Combine flour and salt; cut in shortening until mixture resembles coarse meal. Stir in beer with a fork until well blended. Roll dough into 1/8-inch thickness on a lightly floured surface. Using about a 5-inch saucer to measure, cut out circles with a knife. Place a rounded tablespoon of potato mixture in center of each circle; moisten edges with water and seal with a fork. Place empanadas on a cookie sheet and bake at 400° for 15 to 20 minutes. Combine sugar and cinnamon; sprinkle over hot empanadas.
Cook squash, salt and onion until tender; drain and mash. Add eggs; mix well. Arrange in baking dish a layer each of squash mixture, cracker crumbs and cheese. Dot with butter. Repeat layers. Pour milk over all. Bake at 350° for 45 minutes or until brown on top.
Cut vegetables into medium size pieces and boil, covered, with water for 10 minutes. Turn on low and cook until vegetables are done. Eat this soup mixture anytime and as much as you want; the more you eat the more you lose.
Cook spinach; drain and reserve liquor. Melt butter in pan over low heat. Add flour, stirring until blended and smooth, but not brown. Add liquor slowly, stirring constantly to avoid lumps. Add evaporated milk. Cook until smooth and thick, continuing to stir. Add seasoning and cheese which has been cut into small pieces and stir until melted. Combine with spinach. Serve immediately or put in casserole and top with buttered bread crumbs. Keep overnight in refrigerator for improved flavor, then heat in oven and serve. Serves 6.
Combine glue and starch; mix well and allow to dry slightly until workable. Store in airtight containers.
Cream sugar and margarine. Add eggs, one at a time. Add milk and vanilla. Then add one cup of flour at a time. Mix well. Bake in 3 layers at 350° until brown. Frost with your favorite icing.
Combine eggs, sugar, salt and spices. Gradually add scalded milk and mix, then add pumpkin, using spoon. Mix all the ingredients until smooth. Bake at 450° for 10 minutes. Lower flame to 375°; cook for 1 hour, or until knife inserted in pie at center comes out clean. Top with whipped cream. Serve cold or heat and eat warm.
Beat cream cheese, sugar and sour cream together. Fold in Cool Whip. Add vanilla and lemon juice. Place in pie crust and chill. May be served with fresh fruit on top.
Place pork chops in baking pan. Layer on top, sliced potatoes, then sliced onions. Add cream of mushroom soup. Cover and bake at 350° for 1 1/2 hours.
Poke holes in cooled cake with a butterknife or fork. Pour soda evenly over top. Mix pudding and milk until well blended. Fold in Cool Whip. Spread over cake and store in refrigerator until serving time.
Cook, drain and break meat into bite-size pieces. Place meat into bottom of 9 x 13-inch pan. Cover with bread and cheese. In bowl mix eggs, milk, mustard, salt and pepper. Pour over cheese layer. Refrigerate overnight. Bake at 350° for 45 minutes.
Dissolve gelatin in boiling water. Drain pineapple. Add enough water to liquid drained from pineapple to make 2 cups and stir into the gelatin. Refrigerate until partially congealed, then stir in pineapple, carrots, cheese and pecans. Chill until firm.
Soak cucumbers, onions and green pepper in salt for 2 hours. Wash and drain; blot in a towel. Mix vinegar, sugar, mustard seed and celery seed. Mix with vegetables. Put in quart jars and store in refrigerator. Stir every day for 4 days. Eat as is or can freeze in small containers. These will keep for months in refrigerator.
Saute onion in oil until soft. Remove from heat and combine with remaining ingredients in a large bowl. Mix thoroughly. Put mix into 2-quart casserole dish and place in a preheated 350° oven for 1 hour and 15 minutes, uncovered. Sprinkle with shredded Cheddar cheese and bake 10 minutes longer or until cheese melts. Serves 4.
In a large bowl, whisk together sour cream, milk and mayonnaise. Whisk in horseradish, creole seasoning, coriander, pepper sauce, ranch dressing mix and buttermilk. Great with chicken wings, fries, onion rings or anything you want and like to dip!
Combine all ingredients. Bake at 350° for 2 1/2 to 3 hours, stirring every hour.
Freeze first 6 ingredients in 5 gallon bags. When ready to serve, add ginger ale, one bottle to each gallon of frozen juice.
Boil eggs and noodles. In a large bowl, add tuna, pickles, eggs, mayonnaise, onion, green pepper, noodles, tomato and mustard. Stir well. Add salt and pepper to taste. Garnish with 6 cherry tomatoes. Put in refrigerator to cool and serve with crackers.
Put steaks in a large shallow non-aluminum baking dish. Combine the Italian dressing, cheese, basil and pepper. Add to steak and turn to coat. Cover and marinade 4 to 5 hours in refrigerator, turning occasionally. Remove the steak from the marinade, reserving the marinade. Barbecue, grill or broil the steaks, turning once or until steaks are done to test. In a small pan bring the reserved marinade to boil and continue boiling for one minute. Pour over steak and serve.
Saute the onion and celery in margarine. Layer the ingredients in order, beginning with cracker crumbs and cheese and ending with cracker crumbs and cheese. Bake in 2-quart Pyrex dish for 40 minutes.
In saucepan, saute garlic in oil until golden brown, then add all ingredients. Simmer for 1 hour stirring often. Serve with your favorite macaroni, sprinkle with grated cheese.
Cook 1 hour and put through strainer. Add 5 tablespoons cornstarch or Clear Jell. Mix together and stir into juice; boil 10 minutes and can and seal.
Cream butter and sugar together. Add vanilla. Mix ground pecans and flour together. Add to creamed mixture. Roll into firm small balls and place on baking sheet. Bake in slow oven at 325° about 45 minutes or until done. Remove from baking sheet and roll in powdered sugar while hot. Cool and roll again in powdered sugar.
Combine all ingredients. Chill 4 hours. (I use sugar free jello, Cool Whip Lite and 1% low-fat cottage cheese.)
Combine all ingredients except vegetable oil. Stir until well blended. Heat 1 teaspoon vegetable oil in each muffin cup. Spoon batter into each cup. Bake at 375° for 20 minutes or until golden brown and puffed. Makes 12.
Take milk, sugar, salt and Crisco; bring to a boil. Let cool. Then add eggs, yeast and flour. (Use 6 1/2 cups flour and 1/2 cup to roll out.) Let rise once. Roll out. Make rolls; butter them. Let rise again. Form into rolls, rise and bake at 350° until browned.
Place chicken breast in single layer in buttered casserole dish. Salt and pepper each piece. Cover each breast with slice of Swiss cheese. Mix soup and milk and pour over the chicken and cheese. Sprinkle with bread crumbs. Bake at 350° for 1 hour.
Break beef and brown in skillet. Add garlic and onion. Cook until tender. Add tomatoes and blend in pepper, salt, bouillon, Worcestershire sauce, macaroni and mushrooms with liquid. Reduce heat after this mixture comes to a boil. Cover and simmer for about 30 minutes, stirring frequently.
Cream together oleo, sugar and shortening. Mix in egg yolks. Add flour, soda and vanilla alternately with buttermilk. Add pecans and coconut; mix well. Fold in stiffly beaten egg whites. Fill 3 (8-inch) pans or 9 x 13-inch pan which have been floured and greased. Bake at 350° for 30 to 40 minutes. Cool and frost with Italian Cream Frosting.
Cook spaghetti and drain. Stir in margarine, Parmesan cheese and eggs. Form into crust in a 10-inch pie pan. Spread cottage cheese over crust. Brown and drain beef and onion. Mix with rest of ingredients, except cheese. Pour into crust. Bake, uncovered, 20 minutes at 350°. Sprinkle Mozzarella on top and bake 5 minutes.
Cream the sugar and butter. Sift the flour, cinnamon and baking powder. Add to creamed mixture alternately with milk. Add nuts, dates and vanilla. Drop dough into hot sauce in baking pan, spooning tablespoon at a time and bake 35 minutes at 350°.
Brown sausage with onion. Drain. Add mushroom soup, rice, bouillon cubes and hot water. Bring to a boil. Reduce heat. Simmer 20 minutes. Add frozen peas and chopped pimentos. Simmer 5 to 10 more minutes.
Chop green onion stems and 1 jar of beef; mix with Worcestershire sauce and Accent. Mix this with the cream cheese. Roll into ball. Roll ball in second jar of diced beef. Wrap in double Saran Wrap and chill at least 4 hours. Excellent served on small pumpernickel bread or wheat crackers.
Rinse black-eyed peas well. Soak overnight. Rinse with fresh water again, then cook until tender. Drain. Pour lemon juice and garlic over warm peas and let cool while marinating. Add remaining ingredients to black-eyed peas after they are cool. Toss well. Chill 2 hours.
Heat oven to 325°. Dredge the beef with flour and brown in oil for a few minutes. Do a few pieces at a time, then put in a large 6 to 8-quart casserole. Add onions and garlic to oil and brown lightly (add more oil, if needed). Add to casserole along with the sugar, 2 tablespoons vinegar, parsley, bay leaves, thyme, salt and pepper. Stir once or twice. Skim off any remaining oil left in skillet and add the broth; heat over low flame to loosen brown bits on bottom of the pan. Then pour this over meat in casserole. Add beer and cover. Bake at 325° for 2 hours until the meat is tender. Remove from oven; add 2 tablespoons remaining vinegar. Cook over heat until bubbling. Add biscuits on top, cover, put back in oven and steam for 15 minutes.
Mix first four ingredients well. Mold around each olive and bake on a well greased cookie sheet on broil for 10 minutes. Serve hot with fancy toothpicks.
Mix all ingredients (except food coloring) together in saucepan. Cook over medium heat until a ball is formed. Knead until smooth. Color as desired with food coloring. After dough is cool, store in an airtight container.
Mix sugar, margarine, cocoa and milk together in saucepan. Bring to a boil slowly over low heat. At boil, count 1 and 2 and 3 and . . . to 10. Take off heat and add peanut butter and oatmeal. Stir together and drop by teaspoon on wax paper. Cool. Makes 4 dozen.
Mix until smooth first 5 ingredients. Gently stir in Rice Krispies. Roll into pecan size balls. Mash with a fork. Bake on ungreased cookie sheet for 15 minutes at 350°.
In a mixing bowl, beat eggs. Gradually add sugar, beating until thoroughly blended. Combine flour, baking powder and salt and stir into mixing bowl. Add milk, margarine and vanilla, stirring until blended. Stir in dates and nuts. Pour into a greased 9-inch square pan. Bake at 350° for 30 minutes or until it tests done. Cool. Cut into squares and top with whipped cream. Yields 9 servings.
Preheat oven to 350°. In a 1 1/2-quart shallow bake dish, combine soup, milk, soy sauce and pepper. Cut up broccoli; add to soup. Stir in 1/2 of the onions. Bake for 25 minutes. Stir and add remaining onions. Bake 5 minutes more.
Mix sugar, syrup and salt together in glass bowl with wooden spoon and microwave on High 7 minutes. Stir after 4 and stir again after 3 minutes. Add nuts and 1 tablespoon of butter and vanilla. Cook 2 minutes on High until golden brown. Add baking soda and pour on greased baking sheet.
Stir together canned milk, 1/2 can water and soup. Mix rice into soup mixture. Put this in baking dish. Put mushrooms on top. Add chicken or pork chops. Sprinkle with Mrs. Dash.
Mix all ingredients together. Fry in a nonstick pan or on grill sprayed with Pam.
Cook the meat and onion over low flame until browned. Add remaining ingredients. Cook slowly in covered saucepan. If sauce is too thick, add a little more water.
Put the first 10 ingredients in a large kettle; bring to a boil. Turn heat to low; simmer gently, covered, for at least 1 hour, or until pork and chicken are tender. Add hominy; cook 15 minutes longer. Garnish with avocado slices, chopped green onions, grated Monterey Jack cheese or tortilla chips.
Cook onion and pepper in oil until light brown. Add beef and cook until done; sprinkle with salt and chili powder. Add tomato sauce and 1/4 cup water; simmer 1/2 hour. Add cooked noodles, corn, mushrooms and sliced olives. Add half of cheese and turn into casserole dish. Sprinkle remaining cheese on top and cook 20 to 30 minutes at 350°.
Grease cookie sheet. Mix cake mix, egg and Cool Whip. Roll teaspoon size balls in powdered sugar. Bake at 350° for 10 to 15 minutes.
Place finely shredded lettuce in a layer on a serving plate or platter. Top with sour cream and salsa. Sprinkle with the shredded cheese. Serve with tostados or chips. Quick and delicious.
Dissolve yeast in warm water. Sift dry ingredients together. Add liquid ingredients and combine. Add eggs and mashed potatoes.