HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sugar, milk, cocoa and salt in saucepan until it reaches soft ball stage. Remove from heat. Add vanilla, butter, peanut butter and walnuts, if you like. Beat until glossy. Turn into a buttered dish. Cool for 30 minutes. Cut and enjoy.
Mix dry ingredients. Beat eggs and oil; add pineapple and shredded zucchini. Stir in dry ingredients until moistened. Turn into 9 x 13 x 2-inch pan. Sprinkle topping. Bake at 350 for 45 minutes to one hour.
Cook potatoes in salted water until tender; drain. Stir in cucumber, pepper, cream, milk and onion. Simmer until cucumber is tender. Add dill. Salt and pepper to taste.
Brown beef in large skillet and drain off fat. Place all the ingredients in crock-pot. Stir thoroughly. Cover and cook on low 6 to 8 hours (on high 3 hours). Ingredients may be increased by half for a 5-quart model.
Mix together and put in crock-pot. Cook on low for 8 hours. Can use this as dip also.
Sift flour, baking powder and salt. Melt shortening (I prefer Crisco); add sugar. Stir and let cool slightly. Add eggs, one at a time, beating well. Add dry ingredients and water, then nuts and bits. Pour in greased 16 x 10-inch pan; spread evenly and bake 25 to 30 minutes at 350°. Do not overbake. Cut in bars or squares when cool. Makes delicious dessert if cut a little larger, topped with ice cream and chocolate sauce. Very popular.
Cook sugar, cornstarch and 7-Up until thick and clear. Add Jell-O. Wash, cap and drain strawberries. Put into 9-inch baked pie shell. Pour the cooked mixture over the strawberries. Refrigerate until firm. Serve with Cool Whip.
Mix pineapple, orange segments, marshmallows and coconut together. Fold in sour cream. Chill several hours to allow flavors to blend. Serve on salad greens.
Brown ground beef in a large saucepan. Drain fat. Add all ingredients, except cheese and picante sauce. Simmer until rice is tender and water is cooked out. Transfer to large casserole dish. Pour 3 tablespoons of picante sauce over mixture. Spread Cheddar cheese over mixture. Bake at 300° for 10 minutes or until cheese is melted.
Beat all ingredients to mix thoroughly. Place in 1-quart glass jar. Cover loosely. Set in warm place for 3 to 4 days. Will rise and become smelly, it's still alright. Then keep in refrigerator until used. As it is used, replenish by adding 1 teaspoon sugar, 1/2 cup of water and 1 cup of flour. Leave in warm place to rework.
Pound steak to 1/4-inch thick. Cut into 1/4-inch strips. Sprinkle with paprika and allow to stand while preparing other ingredients. In a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cover and cook until tender. Blend cornstarch, Worcestershire and water. Stir into meat mixture. Cook, stirring until clear and thickened, about 2 minutes. Add tomatoes and stir gently. Serve over bed of rice.
Mix all ingredients in this order: Oil, sugar, eggs (beaten until fluffy), honey, water, flour, salt, baking powder, cinnamon, cloves, nutmeg, nuts and raisins. Mix in fruit and nuts by hand. Put batter in small greased bread pans. Bake in 300° oven for 2 1/2 hours. Freezes well.
Mix flour, oats, brown sugar, melted butter and cinnamon together. Press half of mixture into a 9-inch greased square pan. Cover with diced uncooked rhubarb. In a saucepan, combine sugar, cornstarch, water and vanilla. Cook until thick and clear, then pour over top of rhubarb. Top with remaining crumb mixture. Bake 1 hour at 350°. Serve with ice cream or whipped topping.
Brown ground beef. Add onion and celery; saute. Stir in flour. Add catsup, chili sauce, Worcestershire sauce, lemon juice and chili powder; stir. Cover, reduce heat and simmer for 10 to 15 minutes.
Line bottom of greased pan with crushed crackers. Mix remaining ingredients and place on crushed crackers, topping with cheese. Bake 1 hour at 350°.
Blend flour into melted butter; add milk. Cook until thick; add seasoning. Add oysters and liquor. Cook until oysters curl.
Preheat oven to 350°. Arrange peaches in an 8-inch baking dish. Combine oats, brown sugar, flour and butter. Sprinkle over peaches. Bake at 350° for 30 minutes. Serve warm with ice cream. Serves 6.
In a large pot, put green beans in with just enough water to cover beans. Place sliced ham on top of beans. Place potatoes on top of ham. Cut cabbage in quarters and place on top of ham, then place corn on top of cabbage. Put top on pot and cook until potatoes are tender. Do not stir. When done, take food out in layers and place in bowls. Cook about 30 to 45 minutes.
Cream the butter. Put in the flavoring. Mix flour, sugar and salt. Rub into butter. Knead to a paste. Form into a thick roll and put into refrigerator overnight. Cut 1/4-inch slices. Bake at 375° for 7 to 8 minutes.
Mix together chicken and soup. Boil noodles 1/2 done and add to mixture. Mix in broccoli. Top with Velveeta cheese and let melt while baking. Bake at 375° for approximately 30 minutes.
Spread Cheez Whiz in casserole dish and pour rest of ingredients into dish. Cover top with some cheese. Bake at 325° for 45 minutes.
Beat. Mixture will be runny. Pour into greased jelly roll pan. Bake 18 minutes.
In a large bowl, mix mayonnaise, vinegar, garlic, basil, Italian seasoning, salt and pepper. Stir in pasta, cherry tomatoes, green pepper, onion, olives and cheese. Place in refrigerator and chill. Makes 8 servings.
Divide all ingredients, except tomatoes and sauce, in half. Layer in well-greased 3-quart casserole.
Disregard instructions on box of cake mix. Mix cake mix, margarine or oil and eggs until blended. You may add chocolate chips, M&M's, raisins, nuts or any other add-ins. You may also frost the cookies. Bake at 325° until edges are light brown.
Melt butter in a saucepan; add coconut and pecans. Brown lightly and set aside. In a mixer, combine cream cheese and condensed milk. Fold in Cool Whip. Put 1/4 of this mixture into each pie shell. Drizzle 1/4 jar caramel sauce on each, then sprinkle 1/4 coconut-pecan mixture on each pie. Repeat layers. Freeze well. Serve right from the freezer.
Mix cream of mushroom soup, eggs and milk in a medium bowl. Spray a 9 x 13-inch pan with Pam. Spread croutons on the bottom, then spread drained sausage on top. Add mixture from bowl on top. Refrigerate overnight. Top with grated cheese and bake for 1 hour at 325°. Let stand for 15 minutes before serving.
Dissolve Jell-O in boiling water. Scrape rind of one lemon into Jell-O. Put in refrigerator until just starting to jell. Remove. Sprinkle 4 or 5 crushed graham crackers in oblong container.
Grease a 9 x 9-inch glass dish; pour in cherry filling. Pour dry cake mix over cherry filling. Melt margarine and pour over cake mix. Do not stir. Bake until brown in 350° oven.
Put half of potatoes into baking dish. Combine flour and salt; sprinkle half over potatoes. Repeat. Pour milk over and dot with butter. Sprinkle with paprika. Bake in microwave oven for 20 minutes, until tender. Serves 6.
First combine ingredients for sauce including onion and pepper; set aside. Now take hamburger and oatmeal and mix together. Take some of the sauce and add to meat mix, just enough to mix easy. Roll into small balls, the longer you roll and work the balls, the more likely they'll be to stay together. Put in crock-pot on high until boiling. Turn down to low and simmer all day. This is also good with party franks, the key for good taste is time. So let them cook for as long as possible.
Boil hen and debone. In butter, fry onion, diced up chicken and cream cheese. Place 1 tablespoon chicken in oiled tortilla shells, roll up and lay in greased baking dish; cut Monterey Jack cheese up over layered shells. Cover with whipped cream and bake, covered, for 30 minutes at 350° and uncovered 30 minutes until brown.
In a large Dutch oven (heavy large saucepan), add peas to the water along with ham bone, pepper and salt. Bring to a boil; reduce heat and simmer for 1 hour. Add vegetables and garlic and simmer for another hour. Remove ham bone and chop meat fine. Discard bone and return meat to soup. Add milk, broth and sliced franks and simmer 30 minutes more. Add salt if necessary. Serves 6 to 8 people.
Mix together sugar, water, corn syrup and salt in 2-quart casserole. Loosely cover with a lid or plastic wrap. Microwave on High 5 to 6 minutes or until boiling. Uncover and microwave on High 8 to 10 minutes.
Mix thoroughly and shape into logs. Put pecan pieces in a pie pan and roll cheese logs in pecans. Wrap in Reynolds Wrap and age 3 days. Serve with Hi-Ho crackers.
Mix together; beat on medium-high for 3 minutes. Pour into greased Bundt pan. Cook at 350° for 38 to 40 minutes. Do not overcook.
Saute ingredients in water. Roll out dough on floured board to 1/4 inch or less. Cut circles with large mouth canning ring. Place a tablespoon of cabbage mixture on 1 side of circle. Fold over and seal. Allow to rise in oven on lowest heat until doubled in size. Bake at 350° for 15 to 20 minutes. Serve hot or cold. Great with soup. Makes about 50 Ancheenki. Goes with Whole Wheat Bread.
After cake bakes, poke holes in cake with a straw. Mix caramel topping and Eagle Brand milk together. Pour over cake. Sprinkle Heath bars over cake. Top with Cool Whip. Garnish with crushed Heath bars and chopped nuts.
Combine all ingredients. Mix well. Batter will be somewhat stiff. Spread in 8-inch square pan. Microwave on High power for 6 minutes. Use carousel or raise pan from floor of oven and give 1/2 turn after 3 minutes. Best when frozen before cutting.
Mix cocoa, salt, vanilla, and powdered sugar. Add coffee; Add enough to make the mixture the right consistency to spread. Add the melted butter. Sprinkle chopped nuts on the top and sides of the cake.
Trim ends of zucchini and slice in halves lengthwise. Boil in salted water until tender (about 4 minutes). Mix zucchini and onion and add remaining ingredients. Use 1 1/2-quart casserole; use more croutons or bread crumbs on top and bake at 350° for 30 minutes. Makes 6 large servings.
Drain pears, reserving 4 teaspoons pear liquid; chop pears. Combine cabbages, chopped pears, carrots and onion in medium bowl. Combine mayonnaise, reserved pear liquid, dill, salt and pepper; mix well. Add dressing to cabbage mixture; toss to mix. Refrigerate until ready to serve. Serves 6.
Mix together cookies and butter. Press 2/3 cup of crumbs in pan. Add creme de menthe to Marshmallow Fluff. Add whipped cream. Pour into crumb lined pan. Top with remaining crumbs. Put into freezer.
Mix together cake mix, oil, eggs, milk, pudding and 1 cup of bananas for 2 1/2 minutes. Pour in 2- 9 inch pans or a 9 inch x 13 inch pan that has been greased and floured. Bake at 350 degrees for 30 - 35 minutes. Let cool for 10 minutes and flip on cookie sheet. Freeze for at least 12 hours. To make icing, cream shortening, add 10X sugar, salt, vanilla and enough banana to hold a stiff consistency for icing. Ice the cake while frozen.
Preheat oven to 350°. Brown the sausage (as you would ground beef). Drain grease. Slice squash in half lengthwise and remove seeds. Combine rice, hot water, onion, margarine, salt and pepper in a 9 x 13-inch baking pan. Stir until margarine is melted. Mix in sausage and carrots. Place the four squash halves on top of the sausage/rice mixture with the shell side up. Cover pan and bake 50 to 60 minutes until the squash is tender. I also make this using 1 cup of wild rice and 1 cup of regular rice. Since the wild rice takes longer to cook, I cook it in the microwave for 10 minutes in 1 cup of water while I'm getting the rest of the ingredients ready. Serves 6 to 8.
Dissolve Jell-O, salt, cinnamon and cloves in boiling water. Add cranberry sauce and orange rind. Chill until thickened. Fold in orange and apple. Pour into mold. Chill 4 hours.
Mix together until well blended. Pat into 9-inch square pan. Prick with fork. Bake at 350° for 20 minutes (no more, maybe less) until top is firm. Cut into squares while still warm. Remove from pan when completely cool.
Stir together ingredients until dough cleans side of the bowl and forms a ball 1-inch thick. Knead dough 4 times, roll out and cut out. Place in a 9 x 11-inch ungreased biscuit pan and bake at 450° for 10 to 12 minutes or until brown.
Mix top 6 ingredients and form into a ball. Roll in pecans and let set for 8 hours. Roll in parsley and set 14 more hours, 24 hours total.
In a large soup pot, boil chicken broth, celery, carrots and onions for approximately 20 minutes. Add salt, pepper, olive oil, tomatoes, spinach (thaw and re-chop finer), lemon juice, Italian seasoning, garlic and wine. Add prepared meatballs last and simmer for about 1 hour. Serve with grated Parmesan cheese on top. (If using homemade meatballs, cook them before adding to soup.)
Put olive oil in frying pan to cover chicken (which has been cut into small or medium pieces). Also can add oleo to olive oil and add chopped garlic. Cook on medium heat until chicken is done. Steam broccoli. Cook Ziti shells. Add all together with cheese. Ready to eat!
In a heavy saucepan over low heat, melt chips with butter. Stir in cocoa until smooth. Add sweetened condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill 2 hours or until firm enough to handle. Shape into 1-inch balls. Roll in finely chopped nuts, unsweetened cocoa, graham cracker crumbs, coconut or powdered sugar. Chill again until firm. Store, covered, in refrigerator.
Mix together dry ingredients, then in separate bowl, mix together remaining ingredients. Combine and mix just until moist. Pour into microwavable tube baking dish. Cook on Medium for 9 minutes, then on High for 5 to 6 minutes.
In a large saucepan, combine ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Remove spices. Serve warm. Makes 2 quarts.
Combine all ingredients in a 9 x 12-inch casserole dish, draining beans and water chestnuts. Sprinkle paprika on top. Bake at 350° for 30 to 40 minutes.
Blend softened cream cheese into potatoes. Add egg, onion, pimento salt and pepper. Bake in 1-quart casserole at 350° for 45 minutes. Serve at once.
Combine first 3 ingredients. Add rest of ingredients, blending well. Bake in a Bundt pan at 350° for 50 to 55 minutes.
Beat eggs with oil, vanilla, sugar and zucchini. Add flour, soda, salt and baking powder. Mix well. Stir in nuts or raisins. Pour into greased 9 x 5-inch loaf pans. Bake at 350° for 1 hour or until center tests done.
Combine oil and garlic in oval microproof baking dish just large enough to hold all ingredients. Cook on High 1 minute. Stir in minced parsley, wine and paprika. Cook on High 1 minute. Add shrimp. Sprinkle with lemon juice, salt and pepper; stir to coat well. Arrange shrimp with tails toward center of dish. Cover with waxed paper. Cook on High 1 minute. Stir; cover. Cook on High 1 minute. Garnish with parsley and serve.
Cook noodles; drain. Melt butter or margarine. Brown meat, breaking into bite size pieces; drain. Add tomato sauce, ketchup, flour and salt. Simmer 10 minutes over low heat. In separate bowl, mix cottage cheese, sour cream, salt and vegetables. Place 1/2 noodles in a 9 x 13-inch pan. Cover with cottage cheese mixture. Top with rest of noodles. Finally, spread meat mixture over noodles. Bake at 350° for 30 minutes. Let set 10 minutes before cutting. Makes 12 hearty servings.
Wash and slice cucumbers thin. Mix in 1 1/2 cups coarse salt and let stand 3 hours. Slice onions; salt and let stand 3 hours. Mix other ingredients. Pour mixture over pickles and onions that have been drained; stir well. Pack in sterilized jars and cover with pure cider vinegar and seal.
Cream the shortening and sugars together. Add eggs and then other ingredients, stirring in salted peanuts last. Drop by spoon onto lightly greased cookie sheet and bake at 350° for approximately 10 minutes or until lightly browned and appear crisp. Remove to brown paper to cool.
Salt and roll chicken in flour. Put melted butter in a 9 x 13-inch pan. Place chicken in pan and cover with milk. Bake until tender, turning so that it browns on both sides. You'll find this is a change and delicious. Makes its own gravy. Bake at 400° for 1 to 1 1/2 hours.
Brown meat and onions. Mix rest of ingredients. Add together and simmer. Serves 25 people.
Cream the butter and sugar. Beat in eggs, one at a time. Fold in 1 cup flour. Add vanilla and lemon. Mix remaining cup of flour with fruit and nuts. Add to cake mixture. Use Bundt pan or 2 loaf pans. Bake at 250° for 2 1/2 hours.
In a large saucepan, cover sweet potatoes with water. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until just tender. Drain and cool slightly. Peel and cut into 1/4-inch slices. Alternate layers of potatoes and apples in a greased 13 x 9 x 2-inch baking dish. Pour orange juice over.
Place frozen broccoli on double layer of paper towel and microwave on High 5 to 6 minutes. Drain. Combine by hand with remaining ingredients. Bake in a greased 9 x 13-inch pan at 400° for 40 to 45 minutes. Cool and cut in squares to serve.
Cream first 3 ingredients. Beat in egg. Stir together flour, soda and dash of salt. Add to creamed mixture. Mix well. Chill 10 minutes. Using half the dough at a time, force through cookie press on ungreased cookie sheet. If desired, sprinkle with finely chopped peanuts. Bake at 400° about 8 minutes. Makes 5 dozen.
Line casserole (13 x 2-inch pan) with 1/2 of crackers. Mix Cool Whip, pudding and milk together. Spread over crackers. Top with another layer of crackers. Top with chocolate frosting and chill overnight.
Cook rice in dressing and water. Combine all other ingredients and mix with rice. Chill before serving. Serves 10.
Combine Eagle Brand milk and lemon juice. Add Cool Whip and remaining ingredients. Must be refrigerated. Garnish with chopped cherries and nuts if desired.
Cream sugar and shortening. Add eggs. Add dry ingredients sifted together. Add apples and nuts, mix until all is moist. Bake in greased bread pan at 350° for 50 to 60 minutes. Done when toothpick inserted in center comes out clean.
Cream sugar and butter, add 2 egg yolks and beat well. Add bananas, combine flour with soda and salt, add alternately with buttermilk. Add vanilla and nuts; fold in 2 stiffly beaten egg whites. Bake at 350° in two 9-inch cake pans for 30 minutes. Frost with unsweetened whipped cream.
Drain pineapple. Cook rice according to package. Let cool. Whip the whipping cream to stiff peaks; add sugar to taste. Add to rice. Combine mixture with pineapple and cherries. Fold in marshmallows, if you wish. Chill until ready to serve.
Add melted margarine to cookies. Press into 9-inch pie pan. Reserve 1 teaspoon crumbs. Chill.
Mix first 6 ingredients; add eggs, beating well. Add soda and cream of tartar to flour. Sift into mixture. Roll into small balls. Bake on ungreased cookie sheet 10 to 12 minutes at 375°.
Cover your table with a plastic sheet. Put shaving cream on the table for kids to smush around. Add drops of food coloring here and there.
Mix brown sugar, butter, cinnamon and flour; reserve 3 tablespoons of mixture. Dissolve soda in buttermilk. Add egg. Add buttermilk mixture to remaining flour mixture. Beat just enough to mix well. Stir in apples and nuts. Pour in greased 9 x 10-inch pan. Sprinkle top with reserved flour mixture. Bake at 350° for 25 to 30 minutes. Serve with whipped cream.
Partially melt chocolate in saucepan over very low heat. Remove from heat; stir rapidly until entirely melted. Add nuts and mix lightly until completely coated with chocolate. Drop from teaspoon onto waxed paper. Chill until chocolate is firm. Store, covered, in cool place. Makes about 2 dozen confections.
Combine all ingredients except steak in saucepan. Bring to boil and simmer 5 minutes. Place steak in large roasting pan. Pour sauce over meat. Cover tightly and bake in moderate oven (325°) for 1 1/2 to 2 hours or until meat is tender.
Drain tomatoes, reserving 1/3 cup liquid. In large bowl, combine reserved tomato liquid with remaining ingredients, except cheese. On baking sheet, shape into six 1-inch thick patties. Top with cheese. Bake at 375° for 20 minutes or until done. Makes 6 servings.
Melt the chocolate. In a bowl sift the confectioners sugar and add the egg, milk, vanilla, softened butter and melted chocolate. Beat 5 minutes. Spread on cake, cookies or cupcakes.
Season pork chops front and back with Creole seasoning and garlic powder. Saute chops in oil and put aside. Mix water, soup and rice, place in a baking dish. Lay pork chops on top of this mixture. Slice tomatoes, pepper and onion to form round slices and place on top of pork chops. Cover with aluminum foil and bake about one hour at 350°.
Just let the sugar and Karo syrup come to a boil. Immediately add peanut butter. Mix and stir in Rice Krispies. Drop by spoonfuls on waxed paper.
Cut chicken off bone and cut into pieces about 1 inch square. Set aside. Mix together dry ingredients and liquids in separate bowls. Roll chicken in liquid, then in dry ingredients. Deep fry in hot oil until puffy and golden, about 6 to 10 minutes.
Mix ground beef, soup and onion in 9 x 9-inch square pan. Spread out; put Tater Tots on top. Bake at 375° for 35 to 40 minutes.
Note: Peach or orange yogurt may be substituted for pineapple yogurt.
Melt butter and marshmallows in a double broiler. Remove from heat and add vanilla and coloring.
Cook elbow macaroni according to package directions. Drain . In a large bowl, combine macaroni, zucchini, red pepper, bacon, eggs and seasoning; mix lightly. Meanwhile, in a medium saucepan, combine cheese, mayonnaise, milk and mustard; stir over low heat until cheese spread is melted. Combine with elbow macaroni mixture; toss lightly. Chill 3 to 4 hours, stirring occasionally. Makes 6 to 8 servings.
Saute mushrooms in olive oil over high heat, stirring frequently. Add chopped chicken and spinach and remove from heat. Set aside to cool while cooking the manicotti or lasagna in boiling water. When just tender, drain and rinse in cool water. Finish filling noodles and roll up or use a teaspoon to stuff each tube of manicotti. Place in an oiled 11 x 7-inch shallow baking dish. Have oven heated to 375°.
Dredge cut up fruit in flour and mix all ingredients. Bake on greased cookie sheet in a slow oven at 250° approximately 30 minutes or until lightly browned.
Cream margarine and sugar; add eggs and chocolate syrup. In separate bowl, sift together flour, soda and salt. Add flour mixture alternately with buttermilk to chocolate mixture. Add vanilla and melted candy bars. Pour in greased and floured Bundt pan and bake at 350° for 1 hour. As soon as you take it out of the pan, wrap it in aluminum foil. (Cake will steam itself and be moister.)
Grind together. Bake in casserole for 1 hour at 350°.
Wash potatoes and scrub them. Dice in fairly large pieces. Fry in very hot oil until almost done. Add onion, bell pepper, garlic powder and chili powder and cook until done. Drain oil off and add taco sauce. Cook a few minutes longer, stirring to mix sauce in. You can sprinkle grated cheese over the top if you want to. It's very good.
Boil Oriental noodles and vegetables in a pot. Cut chicken breasts in small strips. Saute chicken and shrimp in margarine in a skillet. Cook on medium or until chicken strips are done. After meat has simmered, mix it with Oriental noodles and vegetables or pour on top of rice and add soy sauce.
Place chicken in 9 x 13-inch dish. Mix dressing, soup mix and preserves. Pour over chicken. Bake at 350° for 45 minutes to 1 hour. Delicious!
Perk water, tea bags, cloves and cinnamon sticks in coffee pot. Add sugar, orange, lemon and pineapple juices.
Lightly brown sausage and drain well. Mix all ingredients and roll into balls. Bake at 400° for 12 to 15 minutes.
Melt margarine and cream cheese until you can cream well. Add sugar, coconut and vanilla; cream well. Spread on each layer of cake and the rest on top.
Melt butter in large bowl; stir in beaten eggs and sour cream. Add corn and muffin mix. Pour in baking dish and bake at 350° for 35 to 40 minutes.
In large bowl, measure all ingredients except gumdrops. Beat until well mixed. Fold in gumdrops. Drop by rounded teaspoonful onto cookie sheet. Bake for 12 minutes or until lightly brown in a 350° oven.