HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Process cornflakes, cheese and spices in blender or processor. Dip potatoes in butter, then cornflake mixture. Place on a well-greased baking sheet. Bake 20 to 25 minutes. Serves 4 to 6.
Stir sugar, karo and water to 230 degrees. Add peanuts and stir constantly to 320 degrees or until peanuts are golden brown. Remove from heat and add soda, salt and butter. Place on 2 greased cookie sheets. Break into pieces when cool.
Take meat and rinse in cold water. Sprinkle a desired amount of pepper and salt on both sides. Pour A.1. sauce on meat. With back of a spoon, spread around on both sides of meat. In a heated pan, put meat in and cook until both sides are fairly brown. Enjoy.
Layer on a flat plate: bean dip (spread with a knife to cover plate). Mix mayo, sour cream, taco mix and chili powder. Spread over bean dip. Top with green pepper, tomato and cheese. Serve with tortilla chips.
Place 6 to 8 chicken pieces in foil lined 9 x 12-inch pan. Combine all ingredients in a saucepan and heat to boiling point. Pour heated sauce over chicken pieces. Seal foil over chicken. Place in 300° oven and bake for 1 hour 15 minutes.
Boil celery, bell pepper, tomatoes and onion 20 minutes. Boil macaroni 15 minutes. Drain. Add the butter to hot macaroni. Add and mix well all other ingredients except 1/2 of the cheese. Pour into baking dish. Sprinkle with remaining cheese. Bake 45 minutes at 350°.
Boil duck until tender. Steam celery, onion and bell pepper in bacon grease. Pour Ro-Tel in bottom of casserole dish. Pour onion, celery and peppers on top. Add boiled duck (deboned and cut in small pieces). Add 1 box Uncle Ben's wild rice, sprinkling the seasoning over it. Add 1 can cream of mushroom soup to the 2 cups of broth and beat before adding to the dish. Cover with aluminum foil and cook approximately 35 minutes at 350°. Be sure to cover dish or it will be dry.
Put bacon in 1 cup water. Bring to a boil and cook 5 minutes. Cool and skim off fat. Add brown sugar to beans and mix well. Bake at 350° for an hour or more.
Mix all ingredients until smooth. Cook in hot oil (400°), turning once. Sprinkle with powdered sugar.
With a wooden spoon, mix ingredients. Dough will be sticky. Use finger and spoon to fill small muffin tins about half full. Bake at 400° about 12 to 15 minutes or until brown. Yields 24 biscuits. Large muffin tins will not work with this recipe.
Preheat oven to 350°. Remove and finely chop stems. In a medium bowl, combine all ingredients. Fill each mushroom with mixture. Place in a shallow baking dish. Add water to barely cover bottom. Bake 20 minutes. Serve warm.
(This is good with canned peaches as well as fruit cocktail.) Melt margarine in baking dish. Mix flour, sugar and milk together and pour into baking dish. DO NOT STIR. Place in 350° oven for 30 minutes or until golden brown. Crust will rise to the top.
Combine and bring to a boil. Reduce heat; let simmer for 30 minutes. Refrigerate until use.
Mix the first 4 ingredients; bake at 350° for 40 minutes. cool.
Cook vegetables in microwave; mix in other ingredients and cook until cheese bubbles. Cook at 350°.
Cream sugar and shortening. Add beaten eggs and apples. Sift together flour, soda and salt. Add to creamed sugar mixture. Stir in chopped pecans and blend well. Stir in buttermilk and vanilla. Pour into greased loaf pan and sprinkle with 3 tablespoons sugar and 1 teaspoon cinnamon. Bake 1 hour at 350°.
In blender container, place tomatoes and puree. Combine all ingredients in a large bowl. Stir with a wire whisk about 3 minutes or until sour cream is liquified. Place mixture in saucepan over low heat stirring often. Serve hot. Makes 4 servings. Calories 130; cholesterol 1 mg., fat 6 grams, sodium 796 mg.
In a skillet, cook ground chuck, onion and garlic until meat is browned; drain. Transfer mixture to an electric slow cooker. Stir in remaining ingredients. Cover and cook on low for 8 to 10 hours.
Cook sugar and pears 25 minutes from time of boiling. Add pineapple and cook until thick.
Bake on large cookie sheet (11 x 17-inch) for 12 to 15 minutes at 350°. As soon as you take cake from oven, spread with peanut butter. Refrigerate until cold. Melt an 8 ounce milk chocolate bar and spread over cake.
Melt butter in saucepan. Remove from heat and cool slightly. Add sugar and stir until creamy. Add milk, nuts, coconut and raisins gradually and mix continually. Roll into 1-inch balls. If too dry, add more butter; if too wet, add more powdered sugar. Roll balls in powdered sugar.
In medium size mixing bowl, beat egg whites until foamy. Gradually add sugar, beating until stiff. Add almond extract and vanilla; mix well. Fold in chocolate chips and pecans. Drop by teaspoonfuls onto aluminum foil lined cookie sheets. (The kisses do not spread.) Place in a 350° oven; immediately turn off oven. Let stand 8 to 10 minutes or overnight. Do not open oven door. Store in airtight containers ready for serving or gift giving.
Melt caramels; add milk and stir until smooth. Add pecans. Spoon onto greased cookie sheet; freeze for 30 minutes. Cut into squares. Melt Hershey bars and paraffin; dip squares into chocolate. Place on buttered cookie sheet to set. Store in tightly covered container.
Cook broccoli in broth. Save the broth. Puree the broccoli. Melt margarine and make a paste with the flour. Add to broth slowly, stirring constantly. Add the half and half. Add broccoli, nutmeg, salt and pepper. Stir and heat until very hot. Makes 4 quarts.
Preheat oven to 350°. Melt margarine in 9 x 9 x 2-inch pan. Sprinkle cracker crumbs evenly over margarine. Sprinkle coconut over cracker crumbs. Sprinkle chips over coconut, then sprinkle nuts over chips. Pour condensed milk over nuts. Bake for 30 minutes. Cool 15 minutes in pan and cut into 1 1/2 x 1 1/2-inch squares. Cool 2 hours before serving.
Clean and rinse berries. Pat dry. Beat butter, sugar and vanilla until well mixed. Beat in eggs.
In skillet, heat oil and saute onion and bell pepper. Add ham and heat. Add beaten eggs; cook until eggs are half cooked. Add grated cheese. Cook to doneness as desired.
Brown beef and allow to cool. In a large bowl, mix beef and all other ingredients, except muffins. Spread mixture heavily on 1/2 an English muffin. Top with other 1/2 of muffin. Wrap individually in foil and freeze. Bake at 350° for 20 to 30 minutes.
Chop onions, bell pepper and celery; put in blender. Add 1 cup of water, 1/2 can of Ro-Tel and 1/2 hand of crawfish tails into blender (10 or 15 tails). Blend these ingredients. Pour blended ingredients into 4-quart pot with 1 block of butter and 1/2 cup of water. Cover top of pot with McCormick Season-All (one layer thick). Add 1/2 cap of liquid crab boil and 4 dashes of Tabasco. Saute (cook on medium-high heat for 20 minutes). Stir! Mix 1 cup of water with 3 tablespoons of flour and pour into mixture. Cook for 5 minutes on medium-high heat (to thicken). Stir! Then add crawfish tails and chopped onion tops to pot. Cook for 20 minutes on low heat. Stir; don't let stick! When finished, cover and let stand for 15 minutes. Then pour over cooked rice and enjoy! Serves 4 humans or 2 animals.
Heat German chocolate and 2 tablespoons milk on low heat. Beat 2 tablespoons sugar into cream cheese, 1/3 cup milk and chocolate mixture. Beat until smooth. Fold into small Cool Whip. Blend until smooth. Blend into graham cracker pie shell.
Combine all ingredients and pour into greased loaf tins. (Makes 2 small loaves or 1 large loaf.)
Mix all but vanilla in heavy pan. Bring to boil; cook to 290°. Remove from heat. Add vanilla. Pour over about 15 cups of popcorn. It will be sticky at first, but stir well.
Cream margarine and Crisco, adding sugar gradually. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder, salt and cocoa. Add to mixture alternately with milk. Add vanilla. Pour batter into tube pan that has been well-greased and floured. Bake at 325° for 1 1/2 hours. Place shallow pan of water on bottom of oven.
Cook giblets until tender. Cut all meat fine for dressing. Saute celery, shallots and onion in the butter until done but not brown; add seasonings, more or less than amounts suggested to suit individual taste.
Cream butter, gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine next seven ingredients, add to creamed mixture alternately with pumpkin, beginning and ending with flour mixture. Stir in vanilla, raisins and pecans. Spoon into 4 greased and floured one pound coffee cans. Bake at 350° for one hour or until wooden pick inserted in center comes out clean. Cool in cans 10 minutes, remove from cans and cool completely on wire racks. Yields: 4 loaves. Can also be baked in loaf pans.
Start heating oven to 325°. Set aside 1/2 cup Chinese noodles. In 1 1/2-quart casserole, combine rest of noodles with soup, water, tuna (which has been broken up into medium size pieces), nuts, celery, onions and pepper. Taste and add salt, if necessary. Sprinkle reserved noodles over top. Bake, uncovered, for 40 minutes. Serves 4.
Coat shrimp with oil and spread in a baking dish. Mix butter, ketchup, Worcestershire sauce, A.1., lemon and garlic. Pour over shrimp. Mix in scallops and top with crumbs. Bake at 375° for 20 minutes or until bubbly.
Mix cranberry sauce, brown sugar, mustard, lemon juice and salt. Heat ingredients. Add hot dogs and cook on medium-high heat until boils. Simmer in fondue pot or crock-pot to serve.
Simmer chicken in unsalted water until done. Remove skin and bones. Cut into bite size pieces. Reserve 1 1/2 cups broth. Saute celery and onion in margarine. Add this to the stuffing mix. Divide this mixture. Place half in a 9 x 13-inch pan. Cover with chicken. Place other half of stuffing mixture on top. Mix together both cans of soup and the reserved broth. Pour over casserole. Sprinkle with paprika. Bake at 350° for 30 minutes, or until lightly browned.
Place shrimp in a single layer in a large, well greased baking dish. Sprinkle with salt, pepper to taste. In a small skillet, heat the oil, add the mushrooms and saute until lightly browned; remove to large bowl and toss with flour. Stir in the sour cream, melted butter and soy sauce, mix well. Pour over shrimp, sprinkle with Parmesan cheese and paprika. Bake in a preheated 375° oven until heated through, about 10 minutes. Makes 4 servings.
Put chocolate chips, peanut butter and oleo in a microwave-safe dish and microwave on High for 1 1/2 to 2 minutes. Stir after 1 minute. When melted, add vanilla. Pour chocolate mix over Chex. Mix well until cereal is all coated. Put powdered sugar in a large Ziploc bag. Add chocolate coated Chex and shake. Spread on wax paper until cool. Store in airtight container.
Cut boiled chicken breasts into pieces; place in casserole dish. Mix together mushroom soup, chicken soup, sour cream and mushrooms; spread over chicken. Crush crackers and mix with melted margarine. Place on top of chicken mixture. Bake at 350° until brown.
Mix first five ingredients. Heat shortening in frypan until moderately hot. Drop mixture by large spoonfuls into fat. Fry slowly and turn with spatula to brown on other side. Serves 4 to 6.
Mash potatoes; add other ingredients and mix well. Bake at 400° for 35 minutes. Stir twice during baking.
Combine first 2 ingredients; let stand 30 minutes. Add next 5 ingredients and mix well. Fold in whipped cream. Chill before serving.
Butter 9 x 13-inch pan. Spread 1/2 crumbs on buttered pan. Cream butter and sugar, then add eggs. Beat well. Spread on crumbs. Next, spread berries on cream mixture. Top with whipped cream. Sprinkle nuts and the remaining crushed wafers on the whipped cream. Chill several hours before serving.
Combine corn and eggs. Add flour which has been sifted with remaining ingredients. Drop corn mixture from tablespoon into 1 inch of melted shortening. Brown until golden on both sides, turning once.
Cream butter to soften. Add sugar gradually and cream until fluffy. Add sugar and salt. Beat well. Add eggs, one at a time, beating well after each. Stir in pecans. Pour in pie shell. Bake at 350° for 50 minutes.
Mix Bisquick and sugar. Add sour cream, soda and egg. Knead a little using Bisquick on board. Roll 1/2-inch thick; cut and bake in dripper pan with biscuits touching.
Cream together sugar and oil. Add eggs, then flour, cinnamon and vanilla. Stir in pecans and apples. Bake at 300° for 1 hour and 20 minutes until done.
Fit crescent rolls into a 9 x 9-inch baking dish or pizza pan, covering bottom and sides. Press edges to seal. Brown sausage in skillet, stirring until crumbly; drain. Layer sausage and cheese in prepared pan. Combine remaining ingredients in bowl; mix well. Pour over layers. Bake at 400° for 30 minutes.
Mix all ingredients together in one bowl. Add the melted shortening in last. Heat griddle, then pour mixture onto griddle. When mix bubbles up, flip with spatula. When pancakes become a golden brown, remove and top with your favorite syrup. Enjoy.
In large saucepan, over low heat, melt butter and chocolate, stirring constantly until smooth. Remove from heat; cool slightly. Lightly spoon flour into measuring cup; level off. Stir in flour, sugar, walnuts, baking powder, salt and eggs; mix well. Cover with plastic wrap. Refrigerate at least 1 hour for easier handling. Heat oven to 300°. Shape dough into 1-inch balls. Roll each into 10x sugar, coating heavily. Place 2 inches apart on ungreased cookie sheets. Bake for 13 to 18 minutes, or until set. Remove from cookie sheets immediately. Cool. Makes 4 dozen.
Mix all together and put in 8 x 8-inch shallow baking pan. Crush potato chips, enough to cover, about 2 cups. Bake at 350° for 20 minutes. Serve right from baking pan.
Mix well and bake in four layers at 375° for about 25 minutes. Let cool.
Preheat oven to 375°. Shred cheese and mix all ingredients. Form into 1-inch balls. Bake 15 minutes on ungreased baking sheet until golden brown. Makes about 6 dozen.
In large bowl, soak bread crumbs for 10 minutes. Melt 1 Tbsp. butter in large skillet over medium heat. Saute onion until soft. Stir onion into bread crumbs. Add beef, pork, egg, parsley, salt and spices. Beat at high speed with electric mixer until mixture is fluffy. Use 2 cold, wet teaspoons to shape mixture into tiny meatballs. Melt 2 Tbsp. butter in same skillet. Brown meatballs, turning to brown all sides evenly. Drain on paper towels. Stir flour into drippings in skillet. Add meatballs to sauce. Simmer 15 minutes. Makes 48 meatballs.
Bring potatoes and onions to a boil. Drain. Put in buttered dish or pan the potatoes as the first layer, then the onions as the second layer. Add 1 layer of hamburger patties. Salt and pepper to taste.
Melt margarine over low heat. Remove from heat. Mix in sugar and corn syrup. Blend in eggs and vanilla extract. Add pecans. Pour into pie shell. Bake at 350° for 40 to 45 minutes or until well done.
Brown sausage in frying pan. Add butter and flour. Mix well. Add milk to thicken. Salt and pepper to taste. Just before serving, add sour cream. This is great served over homemade biscuits.
Sweeten berries with the 1/4 cup sugar. Place in bottom of 1-quart buttered casserole. Mix all remaining ingredients and spoon over blueberries and sugar. Bake at 350° for 35 to 40 minutes. Serve warm with vanilla yogurt ice cream. Peaches may also be used instead of blueberries. Serves 4 to 6.
Combine Rice Krispies, margarine, powdered sugar and peanut butter. Form into balls.
Cream butter in food processor or mixer until light and fluffy. Add cheese, flour, salt and paprika or poppy seed. Form to a dough. Chill dough for about 2 hours. Shape dough into small even balls. Place on greased cookie sheet. Sprinkle with some extra paprika or poppy seed, if desired. Bake balls at 400° for about 10 minutes or until just baked through. The rounds should never get browned. Cool on the cookie sheet. Remove carefully. Store in airtight containers until ready to serve. When serving, reheat for a few minutes at 400° until slightly warm.
Dissolve Jell-O in boiling water. Let cool and add pineapple and pie filling. Let partially set. Add sour cream (swirl it into mixture). Chill until completely firm. Can top with Cool Whip, if desired.
Combine salt and pepper with flour; pound into steak. Heat oil; brown steak well on both sides. Reduce heat; add onions. When just wilted, add liquids and seasonings. Cover; simmer for 2 hours, or until steak is tender, turning once or twice. Serve with pan sauce.
Sift dry ingredients together; add buttermilk and oil. Bake in well-greased loaf pan with double thickness of oiled paper at bottom for about 1 hour at 350° or until nicely brown. Let stand a while to sweat.
Layer: lettuce, eggs, peas, cheese, green onion and Miracle Whip. Sprinkle bacon bits over the top. Refrigerate overnight. Next day, stir before serving.
Place chicken in a shallow pan, meat side up. Sprinkle onions, rosemary, paprika and pepper over chicken. Blend flour with orange juice and pour over chicken. Bake, uncovered, in a 350° oven until done, about 1 hour. Baste often with juice. Makes 5 servings. Contains 185 calories per serving.
Break up chicken and place in baking dish. Mix soups and sour cream; pour 1 1/2 cups of broth over top and bake 40 to 60 minutes in 350° oven.
Beat eggs until thick; blend sugar and eggs. Continue blending as oil and buttermilk are added. Beat 2 minutes on medium speed. Mix dry ingredients and sift. Blend in dry mixture; add vanilla. Divide batter equally into 3 greased and lightly floured 8-inch round cake pans. Bake at 350° for 25 minutes. Cool on rack.
Dissolve Jello in hot water. Add strawberries and crushed pineapple. Pour 1/2 of this mixture into square Pyrex dish to congeal. Cream sugar, mayonnaise and cream cheese together. (You may use a little milk if necessary.) Spread this mixture over the congealed Jello. Chill. Add remaining Jello mixture and congeal. To serve, cut into squares. It's pretty and good topped with a tablespoon of sour cream and a whole strawberry.
Mix soup, 1/2 can of water and rice in bowl (may need more water). Layer rice mixture in bottom of casserole dish. Bury chicken breasts in rice mixture. Bake at 350° for approximately 30 minutes or until rice is fluffy and chicken is tender.
Grease eight 2 1/2-inch muffin pans. Set aside. Cook bacon until crisp and drain. Reserve drippings. Crumble bacon and set aside. Add melted oleo to drippings to make 1/4 cup. Prepare stuffing mix according to package directions using 1/4 cup drippings. Stir in bacon, onion, and parsley. Wrap 1 fish fillet inside each muffin cup and press against sides. Spoon 1/2 cup of stuffing into center of each roll. Brush with melted butter. Bake at 375° for 30 minutes. Prepare and serve with Bearnaise sauce.
Peel, seed and chop cucumbers. Sprinkle with salt and allow to drain for half an hour. Line a sieve with a coffee filter. Pour yogurt in and allow to drain for half an hour. In a glass or pottery serving bowl, combine yogurt with remaining ingredients. Stir in cucumber. Cover and refrigerate if not served at once. Yield: 8 servings. Carbohydrate 6 g, protein 3 g, fat 2 g, calories 52.
Melt butter; mix with stuffing. Use half to line bottom of baking dish. Mix other ingredients with salt and pepper. Pour over stuffing mix, then top with remaining stuffing mix. Bake at 350° in preheated oven until casserole is done, approximately 30 minutes.
Preheat oven to 325°. Brown hamburger, pork and onions. Put in tomato soup and simmer 30 minutes. Add diced cream cheese. Cook noodles. Alternate hamburger mixture with noodles and grated cheese in a large casserole dish. Cover top with crushed corn flakes. Bake for 20 minutes or until brown. Serves 8.
Combine carrots, pineapple and raisins. Combine sugar, mayonnaise and yogurt, blending well. Pour over carrot mixture and toss. Cover and refrigerate.
Combine flour, cocoa, baking soda and salt. Set aside. In a large bowl beat butter, both sugars and vanilla with electric mixer on medium speed until fluffy. Beat in eggs until well blended. On low speed, gradually mix in dry ingredients, just until well blended. With a wooden spoon, stir in chips.
Bake white cake as directed on box. Mix jello with 1 cup boiling water. Stir until dissolved. Add 2 cups cold water. Make holes in cake with large fork. Pour jello over cake. Set in refrigerator for 1 hour.
Mix ingredients and pour in 2 quart casserole. Cover casserole and bake in oven at 350° for 1 hour and 15 minutes, stirring occasionally. Good!
Melt oleo; mix with 1/4 cup sugar and graham cracker crumbs. Pat into pie pan. Chill. Soften cream cheese and mix with 1/2 cup sugar. Add Cool Whip. Spoon over graham cracker crust. Chill. Top with cherry pie filling. Refrigerate.
Soften dates by simmering in 1/2 cup water. Grind seeds until fine. Blend ingredients until smooth with 2 cups water. Put into container and add remaining 1 1/2 cups water (use to rinse blender). Stir well. Chill. (Toasting seeds enhances the flavor.) Makes 4 cups.
Add enough water to make a gallon or 5 quarts. Freeze for approximately 10 hours or until slushy. Stir and serve.
Soften yeast in warm water. Add 1 teaspoon of sugar to yeast mixture. Cool milk to warm and add to yeast. Also add shortening, 3/4 cup sugar, salt and eggs. Beat well. Add flour to make soft dough. Let stand 10 minutes. Knead. Place in greased bowl. Turn ball over to grease top side and cover. Store in refrigerator. Shape rolls 2 to 3 hours before baking. Let rise. Bake at 425° for 15 to 20 minutes. Keeps in refrigerator about a week.
Heat oven to 350°. Prepare a 9 x 13-inch pan. Beat butter and sugar until fluffy; add oats and flour and mix well. Spread evenly into pan. Bake 18 to 20 minutes until golden brown. Cool slightly. Beat cream cheese and sugar until fluffy. Add eggs one at a time. Add remaining ingredients and mix until smooth. Pour over crust. Bake an additional 45 to 50 minutes. Cool completely. Chill and cut into 2-inch squares and serve with whipped cream.
Mix eggs, tomato sauce, milk and seasonings. Arrange alternate layers of bread, cheese and sauce in a greased 9-inch square pan. Place in pan of hot water. Bake in a slow 325° oven for 50 minutes or until a knife inserted in center comes out clean. Makes 4 servings.
Preheat oven to 350°. Combine flour, sugar, cocoa and baking soda in mixing bowl. Combine Coca-Cola and butter in saucepan and bring to boil. Pour over dry ingredients and stir to blend. Mix in buttermilk, eggs, vanilla and marshmallows (batter will be thin). Pour into greased and floured 13 x 9 x 2-inch pan. Bake 35 minutes. Let cool 15 minutes. Spread with warm frosting.
Preheat oven to 425°. In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water and fruit; mix well. Pour into pie shell. In medium bowl, combine sugar and flour. Cut in butter until crumbly; add nuts. Sprinkle over pie. Place on lowest shelf of oven. Bake 10 minutes. Reduce oven temperature to 375°. Continue baking 30 to 40 minutes or until light golden brown. Cool. Refrigerate leftovers.
Melt butter and mix with crackers. Add nuts. Reserve 1/2 cup of mixture for topping. Press remaining mixture into 8 x 8-inch glass dish. In separate bowl, mix ice cream, pudding and milk. Mix for 5 to 7 minutes. Put on top of crumbs and freeze at least 1 hour. Before serving, cover with whipped topping and sprinkle remaining crumbs on top.
Mix cucumbers and salt. Let stand 3 hours in crushed ice. Drain; put in large pot. Pour in mixture of other ingredients. Heat to boiling point, but do not boil. Put in jars and seal.
If you use peaches, immerse in boiling water for 2 minutes. Peel skin and cut peaches in half. Remove stone. Place in jar with strawberries. Add a little sugar, if desired. Add 4 to 6 ounces Grand Marnier and keep in fridge. This can be prepared the day before. Serve in large wine glasses (place over ice cream if desired). Top with whipped cream and serve.
Saute green onions until tender. Beat together eggs, milk, tomato, green chilies and salt. Add egg mixture to onion. Cook, stirring constantly, until eggs are firm. Add in bacon or cubes of ham; stir. Crisp taco shells by baking at 350° for 7 minutes. Spoon egg mixture into taco shell and top with taco sauce and heated cheese spread.