HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a cookie sheet with foil; butter foil lightly. Break soda crackers into squares and place close together on foil. Melt 2 sticks of margarine in pan with 1 cup brown sugar. Bring to boil and boil for 1 minute. Add soda. Stir. Pour over crackers and bake at 375° for 10 minutes. Do not overbake. When done and while still hot, pour 12 ounce package (I use less) of chocolate chips over crackers and let sit a couple of minutes. Spread melted bits over crackers. Let cool. Break or cut into pieces. Tastes like Heath bars. This covers about 40 small squares of crackers and I cut each in half (80 cookies).
Boil 2 cups water, dissolve jello. Add pineapple and pie filling. Let set. Mix remaining ingredients and spread over jello. Sprinkle with nuts or almonds.
Mix cake mix, sugar, oil and nectar together. Next add eggs one at a time. Bake in tube pan at 325° for 1 hour. Cool right side up for 15 minutes, then remove from pan. Mix 1 cup powdered sugar and juice of 1 lemon. Pour over cake while still warm to make glaze.
Cut in half or slice mushrooms. Place in baking dish. Combine parsley, garlic, salt and small amount of oil. Pour over mushrooms and bake in 350° oven for 30 minutes or until tender and most of the liquid is absorbed. Sprinkle bread crumbs, cheese and some oil over top. Bake at 350° until brown.
Place apples in 1-quart casserole. Sprinkle with lemon juice. Microwave at High (100%) until apples are tender-crisp, 2 1/2 to 4 minutes. Set apples aside. Combine remaining ingredients in small bowl. Microwave at High (100%) until hot and bubbly, 1 1/2 to 3 1/2 minutes, stirring after half the cooking time. Spread over apples and microwave at Medium until done.
Mix the cake mix with sugar, sour cream, oil, eggs and vanilla. Beat all together until mixed very well. Pour into greased and floured Bundt cake pan and bake for 45 minutes to 1 hour at 350°.
Sprinkle pudding over crushed pineapple and juice. Blend in whipped topping, marshmallows and nuts. Pour into greased mold. Chill 2 hours.
Mix all ingredients well. Place in baking pan and bake at 275° for 30 minutes, stirring often.
Bring water and margarine to a boil. Add flour and salt. Stir vigorously over low heat until mixture forms a ball. Remove from heat. Add eggs, 1 at a time, beating until smooth after each addition. Stir in 1/4 pound of processed cheese spread, mixing until melted. Drop level tablespoonfuls of dough onto greased cookie sheet. Bake at 400° for 25 minutes. Remove from cookie sheet immediately.
Drain oysters, reserving 1/4 cup liquid. Chop oysters. In a 3-quart microwavable casserole, cook celery, onion and margarine, covered, on High power for 7 to 8 minutes, stirring once. Stir in bread crumbs, oysters, 1/4 cup oyster liquid and pepper. Cook, covered, 4 to 5 minutes, stirring once.
Pour sugar over apples. Let stand 20 minutes. Add eggs, flour, oil, cinnamon, vanilla, soda, raisins, nuts and salt. Mix well. Bake in oven at 350° for about 1 hour.
Mix all beans together. Set aside. Simmer 15 minutes over low heat vinegar and brown sugar, stirring occasionally. Brown bacon. Remove bacon from grease. Set aside. Add to grease (use your own judgment) onions, garlic powder and mustard. Brown lightly. Mix all ingredients. Put in casserole dish. Bake 1 hour at 350°, uncovered.
Place chicken chunks in baking dish. Combine sour cream and chicken soup. Pour over chicken. Mix cracker crumbs and butter together and put on top of chicken and soup mixture. Sprinkle with poppy seed. Bake 30-40 minutes at 350°. Optional: May leave off cracker crumbs and serve over cooked rice.
Place how many boneless breasts you need in baking dish. Spoon about 1 tablespoon or so salsa on top. Bake for 25 minutes, then top with slice of Provolone cheese folded in half. Bake another 5 to 10 minutes. Quick and easy!
Dissolve jello in water. Stir. Chill slightly. Add milk. Allow to set some, then add fruit. Contains 51 calories per serving.
Make taco meat. Butter each tortilla and layer meat, cheese and tortilla until you reach the top of your glass baking bowl. Sprinkle some water over this and microwave until cheese melts.
In heavy plastic bag, combine chicken strips and dressing; refrigerate for several hours or overnight, turning bag occasionally. Drain.
Combine first 7 ingredients in a large bowl. Combine eggs, buttermilk and oil; add to dry ingredients, stirring until batter is smooth. Spoon the batter into well-greased cast-iron cornstick pans or bread pan, filling half full. Bake at 450° for 12 to 15 minutes or until golden brown. Yields 3 dozen cornsticks.
Boil meat until well done. In a nonstick skillet, melt butter; saute peppers and onion for 10 minutes. Add mushrooms, soy sauce (more or less to taste) and butter. Add meat. Serve with white rice. This recipe will serve 2 people.
In mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition. Combine 2 cups flour, baking powder and salt. Gradually add to butter mixture. Mix remaining flour with cranberries and nuts. Fold into batter. Batter will be thick.
Place in 1 gallon container and add enough water to fill container. (This can be ice cubes.) Chill. Makes 30 servings.
Combine dry ingredients. Add egg and milk, beating until smooth. Heat 1-inch of oil to 375° in a deep skillet. Cover bottom opening of funnel with finger. Pour 1/4 cup batter in funnel. Hold funnel over the center of pan and release batter into hot oil. Move funnel in a slow circular motion to form a spiral, beginning at the center and moving outward. Fry 2 minutes or until brown, turning once. Drain on paper towel. Sprinkle with powdered sugar or cinnamon or sugared fruit.
Cook broccoli; drain and set aside. In pot, saute onion in oleo; add flour and blend well. Add juice from can of salmon; add half and half and milk. Stir and cook until creamy. Add bouillon, salmon and broccoli; cook about 15 minutes. Makes a large pot of soup.
Mix tomato sauce, vinegar and mustard in a small bowl until blended. Place remaining ingredients and 1 cup of sauce mix in a large bowl. Blend thoroughly. Place meat mixture in a 2-quart dish. Press to form a loaf. Pour 1/4 cup of sauce on top and bake at 350° for 50 to 60 minutes. Baste with 1/4 cup sauce after 30 minutes of baking. Continue baking. When done, remove excess grease. Pour on remaining sauce.
Blend butter and sugar, then mix flour into the blend. Form little "balls" with the mixture and press with one finger on top to form a round dent. Bake at 300° for 20 minutes. After cookies are baked, let them stand for 20 minutes. You can sprinkle them with color crystals or nonpareils.
Heat oven to 400°. Arrange peaches in a 9 x 13-inch pan. Mix Bisquick, brown sugar, cinnamon and margarine. Sprinkle over peaches. Bake until light brown, about 20 minutes. Serve with ice cream or Cool Whip. Makes 12 servings.
Peel and cut eggplant in strips; soak in salt water for 30 minutes or longer. Drain. Dip in egg, then in corn meal. Fry in hot oil until brown. Drain on paper towel.
Cook potatoes until tender; drain. Mix everything but hot dogs, beans and potatoes. Cook them separately, then mix everything together. Top with bread crumbs and onion; bake for 1 hour at 350°.
Mix all ingredients. Mix once daily for 3 days (refrigerate). On the fourth day roll tightly into 3 rolls. Bake on broiler pan in 140° oven for 10 to 12 hours. Do not substitute.
Brown sausage and drain. Mix all ingredients. Refrigerate overnight. Bake at 350° for 45 minutes or until done.
Preheat oven to 325°. Mix first 3 ingredients and press into a 9 x 13-inch pan. Mix eggs with softened cream cheese and beat until well blended. Add vanilla and mix well. Add powdered sugar and beat until smooth. Pour powdered sugar mixture over crust and bake for 45 minutes. Let cool in pan. Cut like brownies.
Boil chicken and cut in small pieces, mix with sour cream and soups. Crumble crackers and mix with melted oleo. Put 1/2 the crackers in bottom of baking dish. Cover with chicken mixture, then place rest of crackers on top. Bake at 350° for about 25 minutes.
Drain fruit cocktail. Blend softened cream cheese, lemon juice, orange rind, orange juice, sugar, salt and whipping cream. Fold fruit cocktail into cheese mixture and turn into refrigerator tray and freeze. Cut into pie shaped pieces using 1-inch strip at the end for 6 trunks and 5 triangles for trees. Serve on salad greens.
Place the peppercorns in mortar and pestle and crush them thoroughly. Dry the steaks on a paper towel. Rub and press the crushed peppercorns into both sides of the meat with your fingers and the palm of your hand. Cover with waxed paper. Let it stand for at least half an hour, 2 or 3 hours are even better, so the flavor of the pepper will penetrate the meat.
Cut chicken to desired thickness. Marinate meat in the first 6 ingredients. Refrigerate 1/2 hour. Cut broccoli in 1-inch pieces. Remove strings from pea pods. Slant/slice into halves. Thinly slant/slice carrots. Finely mince ginger root and garlic. Thinly slant onion. Prepare 1/2 cup chicken broth. Add 2 tablespoons cornstarch with 2 tablespoons cold water. Heat wok. When heated, add 3 tablespoons peanut oil. Add ginger root, garlic and onion. Coat sides of wok to season. Add chicken. Stir-fry chicken until lightly white. Remove from wok. Add 2 tablespoons peanut oil. Add broccoli and carrots. Stir-fry to desired texture. Bring to a boil. Add chicken, oyster sauce and pea pods. Finish until desired texture. Push vegetables up around side of wok. Very slowly add cornstarch, constantly stirring until thick.
Grease 10-inch pie plate. Spread cranberries over bottom of plate; sprinkle with 1/2 cup sugar, then nuts. Beat eggs well; add 1 cup sugar. Beat thoroughly. Add flour, margarine and shortening. Beat well. Pour batter over cranberries. Bake at 325° for 60 minutes or until golden brown. Serve warm, topped with whipped cream.
Preheat oven to 400°. Blend 2 teaspoons vanilla into can of applesauce; add baking soda. Cream margarine, sugar, eggs and 1 teaspoon vanilla. Sift and stir into creamed mixture the flour and spices. Add can of applesauce. It will be stiff; stir well. Yields 30 muffins.
Rinse and soak beans overnight in 4 to 6 cups water, changing water once or twice. In a large pot or Dutch oven, place ham bone, sausage, onion, celery and 3 to 4 cups water. Simmer for a couple of hours. Remove from stove and refrigerate overnight.
Combine soft butter and sugar; mix until creamy. Add beaten eggs; mix well, then add mashed banana. Sift dry ingredients, add a little at a time and mix into the creamed mixture. Add nuts, mix until smooth. Put into greased and floured bread pan or into 1 pound coffee can. Bake in a 350° preheated oven 65 to 70 minutes. Cool, slice thin. This can be made ahead of time, wrapped in foil and put in freezer.
Place popcorn and peanuts in a brown paper bag. Combine brown sugar, butter, syrup and salt in a bowl. Microwave on High for 3 to 4 minutes, stirring after each minute until syrup boils. Microwave 2 minutes more. Stir in soda. Pour syrup mixture over popcorn in bag. Close and shake well. Microwave on High for 1 1/2 minutes. Shake bag well and microwave another 1 1/2 minutes. Pour out on greased cookie sheet to cool. Separate. Makes 3 quarts.
Mix together and cook 3 to 4 hours or until thick. Pour into sterilized jars and seal.
Combine and cream sugars, oleo and salad oil. Add eggs and beat in. Sift flour, soda and cream of tartar together. Add to egg mixture. Add vanilla; mix well. Roll dough into balls about the size of a walnut. Roll in granulated sugar and place (not too close together) on a greased cookie sheet. Flatten with a fork dipped in sugar. Bake at 350° for 10 to 12 minutes. Makes about 6 dozen. (I've had 100.) Freezes well.
Melt together and spread over baked pastry while still warm. Sprinkle 1 large can of mixed nuts on top. Bake for 10 more minutes.
Blend cream cheese, milk or cream and horseradish together. Serve with raw cauliflower. Very good dip.
Mix all ingredients and chill real good. (Can chill overnight.) Shape in the form of a strawberry. Roll in red sugar. Dip top in green sugar. Keep chilled until ready to serve.
Separate eggs, beat egg yolks well. Add remaining ingredients to egg yolks. Beat egg whites and fold into batter. Cook on waffle iron.
Preheat broiler. Mix hamburger, onion, garlic salt and pepper. Form into 6 patties. Combine tomatoes, sauce, mushrooms and oregano in a saucepan and heat. Broil hamburgers until done to your liking. Place hamburgers on bottom half of bun. Top with warm sauce, cheese and an additional tablespoon of sauce. Return to broiler until cheese melts. Serve on faced or topped with other half of bun.
Combine the artichoke hearts, parmesan cheese and mayonnaise, and pour into a 9 inch pie plate or quiche dish. Bake at 350° for 20-15 minutes, or until lightly browned. Sprinkle with chopped tomato and green onions and serve with crackers.
Bring raisins, water and salad oil just to a boil, in a pan large enough to hold the whole recipe, stirred into raisin mixture when cooled. Combine beaten egg and sugar and stir into raisin mixture when it has cooled. Mix remaining ingredients well and stir into raisin mixture. Pour into well-buttered 9 x 12-inch pan. Bake in preheated 375° oven for 25 minutes. Cool completely in the pan on a rack. Frost with buttercream frosting (soft butter, confectioners sugar, a bit of cream well beaten together in any amount you care for). Leave in pan until ready to serve. Cut into 24 squares, or cut as you need.
Sift flour with cream of tartar, soda and salt. Cut in oleo to a fine crumbs. Beat eggs with sugar and vanilla and add to flour and shortening mixture. Place walnut size balls of dough (dipped in sugar) on slightly greased cookie sheet. Flatten with a glass or cookie stamp. Bake at 375° for 10 to 12 minutes, until edges are light brown. Cool. Ice with Betty Crocker cream cheese frosting and sprinkle with pretty sprinkles.
In a large bowl combine Eagle brand milk and water; add pudding mix. Beat well. Chill 5 minutes. Fold in Cool Whip. Spoon 1 cup pudding mixture into a 2 1/2-quart glass serving bowl. Top with 1/3 each of the wafers, banana and pudding. Repeat layering twice, ending with pudding. Chill. Garnish as desired.
In covered saucepan cook eggplant in boiling water until tender, about 5 minutes; drain well and mash. Stir in crumbs, cheese, egg, parsley, onion, garlic, salt and pepper. Shape into 8 patties about 3-inches in diameter. Cook in hot oil about 3 minutes on each side until golden brown. Makes 4 servings.
Heat oven to 375°. Grease baking sheet with butter-flavored Crisco.
Season flour with basil, salt and pepper to taste. Dredge steaks in flour; dip in egg. Place on rack and refrigerate for 20 minutes. Melt butter and oil in pan. Saute steaks quickly, two minutes per side on medium-high heat. Remove; sprinkle with parsley and serve with lemon wedges. Serves 6 people.
Cook chicken and debone it. Grease a large casserole dish and put 1/2 package of corn bread stuffing in bottom of dish. Sprinkle onion, celery, mayonnaise and salt over stuffing. Place chicken on top and pour margarine and chicken broth over the mixture. Pour other half dry dressing over this. Beat eggs in milk and pour over top. Refrigerate overnight. Remove 2 hours before cooking. Put soup over top. Bake at 325° for 50 minutes. Bake, covered.
Place potatoes in 13 x 9-inch greased casserole dish. Salt and pepper to taste. Slice margarine on top. Cover with grated cheese. Bake at 350° for 35 to 40 minutes or until soft. Sprinkle real bacon bits on top and serve.
Spread meat in unbaked pie shell. Spread cheese over meat. Mix sour cream, eggs and seasonings. Pour over cheese. Bake 5 minutes at 400° and finish at 350° until brown, about 30 to 35 minutes.
Mix all ingredients except cake mix and butter. You can add 1 c. chopped nuts to the pumpkin if desired. Pour into 9 by 13 in. cake pan, sprinkle cake mix over batter and drizzle butter over cake mix. Bake at 350° for 50-60 minutes. Serve with whipped topping or ice cream. Very rich.
Combine ingredients. Mix well. Pat mixture into bottom and sides of well-greased 9-inch pie plate.
Boil potatoes until slightly tender, but not well done. Peel and slice apples. Arrange layers of potatoes and apples in well-greased 2-quart casserole dish. Mix butter, sugar, water and salt well and pour over casserole. Bake at 350° for 1 hour.
Blend all together for 3 minutes on medium speed; pour into buttered bread pan. Bake at 375° for 30 to 35 minutes until brown. Spread butter on top. Cut and serve warm or cold.
Pat ground meat uncooked in a 13 x 9 inch baking dish. Place sliced onion over meat and salt and pepper to taste. Add grated cheese. Mix celery soup and evaporated milk and heat a little. Pour over other ingredients. Top with tater tots and bake for 1 hour at 350°.
Combine applesauce, butter, sugar and egg. Add sifted mixture of flour, salt, cinnamon, allspice, ginger, cloves and nutmeg. Add raisins and nuts. Mix and bake in tube or loaf pan at 350° for 1 hour.
Start with about 2 cups of flour that has baking powder and baking soda added to it. Stir out most of the lumps, then add eggs, sour cream and buttermilk. Thin down with sweet milk if necessary. Cook on hot griddle.
Put buttermilk in mixing bowl. Add beaten egg yolks. Mix flour, salt, soda and sugar together. Then add to buttermilk, eggs and butter slowly. Beat, then add egg whites which have been well beaten. Stir in egg whites (don't beat).
Combine ingredients. Stir until well blended. Put in a 9 x 13-inch pan (ungreased). Sprinkle brown sugar and chopped nuts on top. Bake for 45 minutes at 350°.
Use containers (one pint or less) with tight lids. Wash and scald or use dishwasher with very hot water.
1. Cook lasagna noodles until done. Wash and drain. Cook potatoes, drain and mash adding milk and margarine to make creamy. 2. Saute sliced onions in oleo. In 9 x 13 x 2 pan layer 1/2 the onions and melted margarine, then 4 of the lasagna noodles, then the mashed potatoes. 3. Cover with the other 4 lasagna noodles. Spread rest of onions and margarine on top. Cover with aluminum foil (prick a few holes) and bake on cookie sheet at 350° for 30 minutes.
Mix all, but the cream, and simmer. Heat cream separately and add to the hot mixture. Makes 1/2 gallon.
Cut wafer ham in small, bite size pieces. Mix with onions. Blend ham and onions with cream cheese. Shape into large ball. Serve with crackers or chips. Great for holidays or family gatherings.
Make and chill jello. Blend in mayonnaise, nuts and fruit. Add chicken last. Serves 6 to 8 servings.
Preheat oven to 375°. Brown ground meat, onion and pepper together. Drain fat off. Stir in tomato sauce, beans, mushrooms and spices. Simmer. Prepare crust. Separate dough and press into bottom and sides of 9-inch pie pan (9-inch or 10-inch). Combine egg and 1 cup cheese and spread over crust. Spoon meat mix over cheese. Sprinkle with remaining cheese and paprika. Bake 20 to 25 minutes. Let stand 5 minutes before cutting.
Slice strawberries; add sugar. Beat egg whites until soft peaks form. Serve with pound cake or angel food cake.
Mix gelatin in cold water. Dissolve mixture over hot water. Add mayonnaise and then the vegetables. Mix well and chill. Spread on white or wheat sandwich bread and cut into small party sandwiches.
Combine everything. Heat to boiling (15 to 20 minutes) on High in microwave. Remove spices. Serve hot.
Remove yolks from eggs; lengthwise cut eggs. Set whites aside. In a bowl, mash the yolks until smooth. Add remaining ingredients, except paprika, and mix well. Fill egg whites with the yolk mixture and sprinkle with paprika. Cover and refrigerate before serving. Makes 1 dozen.
Halve hard-cooked eggs lengthwise; remove yolks. Place yolks in a bowl; mash with a fork until smooth. Add mayonnaise, mustard, vinegar and pickle juice. Add garlic, celery, sweetener and salt and pepper to taste. Mixture should be smooth. If too dry, add pickle juice, vinegar and mayonnaise until texture and taste are just right. fill egg whites with yolk mixture. Garnish with paprika or parsley. Makes 24.
Melt buttah in a casserole dish 'n fix chicken in layers wid onions 'n mushrooms...kiver 'n cook fur 1 1/2 hours at 350°. Now take chicken out to rest a min...pore enuff boilin' watah in mushroom juice to make 4 1/2 cups uv broth...drap bouillon cubes in broth to dissolve. Dump the rice 'n broth in casserole 'n put back in the oven fur another hour.
Beat butter until soft. Add sifted sugar gradually and blend until creamy. Beat in egg yolks, eggs and sour cream. Sift together and stir in the flour, baking powder, cinnamon and lemon rind. Chill the dough several hours until easy to handle. Preheat oven to 375°. Shape the dough into long, thin rolls and twist these into pretzel shape. Place on a greased cookie sheet. Brush with French egg wash. Sprinkle the tops with chopped blanched almonds and sugar. Bake at once for 10 to 15 minutes. Do not let the pretzels color. Makes 2 dozen 2-inch pretzels.
Preheat oven to 450°. Open oysters. With knife, remove oysters from shells; drain oysters. Wash shells. Place each oyster in deep half of shell. Combine parsley, onion, and 1 tablespoon melted butter; spread over oysters. Sprinkle with a little salt, pepper, and paprika. Top each with 2 teaspoons spinach, then 1/2 teaspoon bread crumbs. Dot each with about 1 teaspoon butter, and sprinkle with shredded Mozzarella. Arrange shells on bed of rock salt in a shallow pan. Bake till cheese is melted and browned, about 10 minutes.
In a greased 11 x 7 x 2-inch microwave-safe dish, combine the macaroni, tomatoes and 3/4 cup cheese; mix well. Cover and microwave on High for 3 minutes; stir. Cover and heat 1 minute longer. Sprinkle with bacon and remaining cheese. Microwave, uncovered, for 30 to 45 seconds or until cheese is melted. Let stand for 5 minutes before serving. Yield: 4 servings.
Mix together graham cracker crumbs and butter. Press into 9 x 13-inch pan and bake for 10 minutes at 350°. Cream together your cream cheese and add powdered sugar and milk. Mix well. Spread over top of cooled crumbs. Sprinkle nuts over this. Mix Dream Whip as directed and spread over cream cheese and nuts. Top with a can of prepared cherries. Refrigerate.
Marinate meat 4 hours or overnight if possible, 3/4 time in refrigerator, 1/4 out, using the ingredients as a marinating sauce. Puncture meat with a fork to better allow sauce to penetrate meat. Cook quickly over hot fire. Slice very thin across the grain of meat.
Line 15 x 10 x 1-inch baking pan with foil. Grease lightly.
Sift flour once. Measure and sift again with salt and baking powder. Cream shortening, 2 tablespoons of milk and sugar together until light and fluffy. Add eggs, one at a time, beating after each. Add banana pulp. Combine remaining milk and vanilla.
Place chicken in baking dish; top chicken. Stir soup and spread over chicken; combine oleo and crushed stuffing and sprinkle over chicken. Bake at 400° for 25 minutes.
Preheat oven to 375°. In medium bowl, combine mashed potatoes, 1/2 cup cheese and 1/2 can fried onions. Mix thoroughly. Spoon potato mixture into greased 1 1/2-quart casserole. Using back of spoon, spread potatoes across bottom and up sides of dish to form shell.
In a medium bowl, stir together sour cream, vinegar, sugar, dill, salt and pepper. Gently toss in cucumbers and onion, stirring gently to mix. Cover and refrigerate until ready to serve.
Mix flour with baking soda and set aside. Combine butter, sugars, pudding mix and vanilla in mixer bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture. Stir in chips and drop onto ungreased baking sheets. Bake at 375° for 8 to 10 minutes.
Pare potatoes and cut into halves lengthwise. Combine the flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake a few at a time in a bag, coating well.
Mix in order the oil, sugar, eggs and vanilla. Sift dry ingredients and add a little at a time. Add apples and coconut, then add nuts last. Bake in a greased tube pan at 325° for 1 1/2 hours.