HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine scallops, butter, milk, wine and onion in a saucepan; cook over low heat 10 minutes. Combine cornstarch and a small amount of hot liquid. Mix until smooth and stir into hot mixture. Cook until slightly thickened, stirring constantly. Do not boil. Spoon spinach into a 1 1/2-quart casserole. Pour scallop mixture over spinach. Sprinkle with cheese. Bake at 350° for about 10 minutes or until bubbly. Serves 4.
Cut together well butter and flour. Press into 13 x 9-inch pan. Bake at 350° for 10 minutes. Fold remaining ingredients together. Spread over baked crust. Return to oven and bake for 15 to 20 minutes or until set.
Sift the dry ingredients together. Beat eggs and sugar until pale and thick. Stir in the oil, a little at a time. Add carrots, pineapple, vanilla and flour mixture. Bake in greased and floured pans at 325° for about an hour; test with toothpick. Cool in pans for 10 minutes. Turn out onto racks. Makes 3 or 4 regular sized loaf pans. Freezes well.
In a decorative clear glass bowl, layer pineapple, mango, banana and strawberry pieces. Combine yogurt and powdered sugar, blending until smooth. Spoon over fruit. Serves 4. Contains approximately 0.4 grams fat per serving.
Combine cream cheese and sugar. Mix well and fold in Cool Whip. Drain fruit and add to cream cheese, Cool Whip mixture. Put in 13 x 9 x 2-inch pan and sprinkle with nuts if desired. Refrigerate.
Peel and cut potatoes into cubes. Boil in water until tender. While potatoes are boiling, dice peppers, onions, celery and carrots. Boil eggs on high for 5 minutes, then cool in cold water. Peel eggs and dice. Put all diced ingredients in large bowl. Drain cooked potatoes and add to diced vegetables. Add Miracle Whip, relish and mustard; season with pepper, sugar and seasoned salt to taste. Stir well to blend all the ingredients. Sprinkle finished salad with paprika. Garnish with fresh parsley leaves.
Take chicken breasts and place in casserole dish. Sprinkle soup mix on chicken. Add strips of carrots and strips of bell pepper. Pour dressing over all and spread preserves over dressing. Cover with foil and cook at 325° for 2 hours, uncovering the last 30 minutes.
Separate egg yolks from whites; set whites aside. Mix sugar, flour, egg yolks, milk, vanilla, butter and salt in a boiler (that will not stick) over medium heat. Beat egg yolks before adding to flour mixture. Bring to boil, stirring often. Continue cooking until it is as thick as you like. Lay vanilla wafers in bottom of medium casserole dish. Slice bananas and arrange them on top of wafers. Pour pudding on top of wafers and bananas. Chill until thickened. Whip egg whites and 1/2 cup sugar until stiff. Spread on top of finished pudding. Bake until brown.
Pour can of apple pie filling into an 8 x 8-inch pan. In a bowl, mix together flour, sugar, egg and salt. With fingers, sprinkle over apples. Top with melted margarine. Drizzle over crust. Bake at 350° for 30 to 40 minutes or until brown.
Preheat oven to 375°. In bowl, combine flour, baking soda and salt; set aside. In bowl, beat brown sugar, butter and vanilla extract until creamy. Add eggs; beat well. Gradually add flour mixture. Stir in 1 1/2 cups chocolate chips and nuts. Spread into foil-lined 9-inch square baking pan. Bake at 375° for 23 to 25 minutes.
Drain and chop artichoke hearts. Mix well with other ingredients. Spread in pan and heat until it bubbles. Can be put in oven or microwave.
Dice potatoes, carrots and onions and add to several strips of salt pork which has been dried out (fried slowly) in a black iron pot. Season and add water to cover. Bring to boil (cook slowly until the potatoes and carrots are almost done). Then add the ground up clams and tomatoes. The chowder can simmer for a long time. It is very good reheated.
Moisten cornstarch with a little water. Add boiling water. Cook until clear. Cool. Beat egg whites with a pinch of salt until stiff. Add sugar, one tablespoon at a time. Beat in gradually to cooled cornstarch mixture. Spread on pie. Put in a 375° oven to brown. Cool.
In large bowl, combine soups, milk and cheese. Add chicken, uncooked macaroni, onion, mushrooms and chopped eggs. Stir in 1/4 cup melted butter. Put in greased 13 x 9 x 2-inch pan. Cover and refrigerate overnight or at least 8 hours. Toss bread crumbs with remaining butter. Sprinkle over casserole. Bake, uncovered, at 350° for 1 hour or until bubbly and golden brown.
Grease 1-quart casserole and put in the vegetables using 1/2 each of the onions and cheese. Use the reserve of cheese and onions on top of the casserole. Combine soup, sour cream and spices and pour over the vegetables. Bake, uncovered, for 30 minutes at 350°. Top with remaining cheese and onions and bake for 5 minutes longer. Serves 6.
First flour, then add cherries. Stir it up, put it into cake holder. Bake it at 10° for 20 minutes. When oven beeps, cake is done. Frost with canned cherry frosting.
Stir together flour, baking powder, salt and sugar. Set aside. Measure 2 1/2 cups bran into mixing bowl; add milk and let set until cereal is softened. Add egg and shortening. Beat well. Add dry ingredients to cereal mixture, stirring only until combined. Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups. Bake in oven at 400° about 25 minutes or until muffins are golden brown. Serve warm. Makes 1 dozen.
Drain salmon. Remove bones and skin. Mix all ingredients except fat. Roll into croquettes. Fry in deep hot fat until brown. Drain on paper towel.
Cut spinach according to package directions; drain well. Mix with milk, 1/2 cup of the cheese, eggs, onion, 1/2 teaspoon salt and dash of pepper. Turn into greased 8 x 8-inch baking pan. Bake at 350° for 25 minutes. Combine crumbs, remaining cheese and butter. Sprinkle on spinach. Bake until knife inserted off center comes out clean, 10 to 15 minutes longer. Let stand 5 minutes before serving. Serves 6.
Mix ingredients altogether in mixer. Pour into greased and floured 9 x 13-inch pan or 12-cup Bundt pan. Bake a 9 x 13-inch pan for 40 to 45 minutes or a Bundt pan for 45 to 50 minutes.
Mix all ingredients in large bowl. Place in baking dish. Bake at 350° for 1 hour.
Cook your lasagna noodles until tender. Brown hamburger then drain the fat off. Add your sauce to the meat. Put a layer of noodles then add meat sauce then a layer of noodles, adding Mozzarella cheese to every layer of noodles. Just continue to layer until sauce, cheese and noodles are gone. Bake at 350° for 30 minutes.
Combine oil and sugar. Add eggs, flour, soda, salt and cinnamon. Add vanilla and chopped apples. Bake in a 9 x 13-inch pan at 300° for 35 minutes.
Wash potatoes well. Bake potatoes at 400° for 1 hour or until soft. Cut potatoes in half lengthwise, carefully scoop out potato pulp into bowl (leave 1/2-inch pulp to keep potato skin intact). Set skins aside. Add yogurt and pepper to pulp; mash until fluffy. Stir in 1/2 cup cheese, chilies, pimento and cilantro into mixture. Stuff skins with mixture. Place stuffed potatoes on ungreased baking sheet, sprinkle with remaining 1/4 cup cheese. Bake at 375° for 10 minutes or until cheese is melted and bubbly. Peel avocado and remove pit. Mash with lime juice until smooth. Spoon on hot potatoes.
Wash and cut spinach (remove stems). Steam for 5 minutes. Drain well and squeeze out all water. Wash and cut mushrooms. Saute in oil and garlic powder. Mix all ingredients. Pour into greased 9 x 13-inch pan. Bake 40 to 45 minutes at 350° or until golden.
Combine ingredients and place in a 9 x 13-inch pan. Pour crust over chicken mixture.
Fill 10 oz. glass with crushed ice. Add curacao and vodka. Fill glass with Collins mixer. Mix and garnish.
1. Brown meat and onions. Season with garlic, chilli powder, etc. 2. Add tomato sauce, Ro-tel's with juice, and broth soups. Mix throughly. Layer meat mixture with quartered tortillias and cheese. 3. Bake at 350° for about 30 minutes.
Drain artichoke hearts; arrange in 8 greased ramekins or a 9 x 13-inch baking dish. Spread chicken on top (1/3 cup per ramekin). Combine soup, mayonnaise, lemon juice and curry; pour over chicken. Sprinkle with cheese. Toss bread with butter; place on top. Bake at 350° for 25 minutes.
While rice is cooking, salt and pepper steak and cut into 1/2-inch pieces. Using a large skillet, melt margarine and add meat to margarine and brown. Add garlic and broth; cover and simmer 30 minutes. Stir in sliced onion and bell peppers; cover and cook 5 minutes more. Blend cornstarch, water and soy sauce; stir into meat mixture. Cook 5 minutes more or until gravy is thick. Serve over hot rice. Makes 6 servings.
Cook water, grits and salt until done and thick. Add garlic cheese and margarine. Let melt a minute. Put eggs in measuring cup; add milk to fill cup; beat. Add to other ingredients and stir. Pour into 2-quart greased casserole and cover with grated cheese, then with crushed cornflakes. Bake at 350° about 45 minutes or until set and brown.
Combine chocolate and milk in double boiler. Heat over hot water until chocolate melts, stirring to blend. Remove from heat; stir in confectioners sugar and nuts. Cool slightly, then form in 1-inch balls. Roll in coconut. Makes about 24.
Combine sugar, syrup and melted oleo. Add beaten egg and pecans to syrup mixture. Mix thoroughly. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Mix first 4 ingredients together and spread in a glass dish. Spread sour cream over mixture. Sprinkle taco seasoning over sour cream. Layer Cheddar cheese and green onions. Chill 3 to 4 hours before serving.
Soak bamboo skewers in water. Combine vinegar, soy sauce, water, olive oil and Mrs. Dash in medium bowl. Cut tuna into 1 1/2-inch cubes and marinate in vinegar mixture 1 hour. Cut pepper into 1 1/2-inch cubes. Alternate pepper and tuna on skewers, starting and ending with pepper. Cook on grill 15 to 20 minutes (or until done).
To make milk sour, just add 1 tablespoon white vinegar to the 1/2 cup milk. Do that and set aside. Bring to a boil and set aside the water, margarine and cocoa. Mix dry ingredients and then add boiled mixture and mix. Add sour milk. Stir and add egg last. Mix all together. Bake in a 9 x 13-inch greased pan for 30 minutes at 350°. Serve topped with vanilla or chocolate icing.
In glass baking dish, melt the margarine. Pour liquid from salmon and break into baking dish. (Remove all bones as much as possible.) Add onion and half of cream of mushroom soup. Mix well. Add the remainder of soup and spread evenly on top. Bake for 30 minutes at 425° in preheated oven. Serve with favorite vegetable, pan-fried potatoes and hot buttermilk biscuits. Serves 6 to 8.
Brown almonds lightly on cookie sheet in the oven. (You may change the quantity according to your taste.) Melt butter; add sugar, salt and water. Stir until sugar dissolves. Cook to hard crack stage (310°F or 154°C), stirring constantly. Add sliced, browned almonds. Pour into greased cookie sheet and spread to about 1/4 inch thick. Spread melted chocolate over top. Cool. When cold, break into serving size pieces.
Mix together peanut butter and crushed graham cracker crumbs. Add powdered sugar. Form into balls. Set aside.
Brown hamburg and onion in small amount of oil. Season with salt and pepper. Mix celery, soups, water, rice and soy sauce. Put in large casserole and bake at 350° for 1 hour. Top with noodles and bake another 15 minutes.
To the eggs add butter, syrup, sugar, vanilla, and pecans. Pour into unbaked pie shell. Bake at 325° for 1 hr.
Cream the butter and sugar. Add eggs one at a time; beat well. Sift together the self-rising and cake flours. Add flour and milk alternately. Add vanilla. Bake at 350° for 20 minutes. Makes 3 layers.
Season chicken with salt and pepper. Place in ungreased large skillet. Combine Coca-Cola and ketchup; pour over chicken. Cover and bake in oven for 45 to 55 minutes or until chicken is tender.
Heat Veg-All with other ingredients and simmer while rice is cooking. Serve over hot rice. Delicious with tossed salad or slaw for complete meal. (Bread of any kind.)
Wilt cabbage leaves in hot water. Blend beef, rice, butter, tomato paste, onions, salt, red pepper and cinnamon together. Place 2 heaping tablespoons of mixture in each leaf. Roll firmly and secure with toothpick. Cover bottom of large saucepan with mint leaves. Arrange rolls close together in pan. Cover with tomatoes. Bake at 350° for 1 hour and 45 minutes. Add lemon juice. Simmer for 15 to 20 minutes longer, until rice is done.
Boil sweet potatoes in clear water until tender. Peel while warm. Put in large mixer bowl and, while warm, mash at low speed. Add butter, sugar, egg, milk and vanilla. Pour into unbaked pie shell and bake at 350° until well set and lightly browned, about 30 to 40 minutes.
Preheat oven to 350°. Grease the bottom of a 10-inch iron skillet (preferred) or a 10-inch pie pan or dish with the melted butter.
Mix cake mix as directions say. Take out enough mix for 1 plain layer. To remaining mix, add nuts and spices. Bake 20 to 25 minutes until toothpick stuck in center of cake comes out clean. When cake is cool, spread Royal Pineapple Filling (page 72) between layers, putting light layer in the middle. Frost top and sides with Betty Crocker fluffy white frosting mix.
Mix and press into 8 x 8-inch or 8 x 12-inch dish.
Cook sausage until brown, stirring to crumble. Drain well. Beat eggs well and mix all ingredients together. Put in a 2-quart buttered baking dish. Cover and chill overnight. Bake, uncovered, at 350° for 45 minutes or until set.
Mix together the broccoli, onion, bacon, raisins, sunflower seeds and celery. Add mayonnaise, vinegar and sugar. Stir well.
Heat oven to 350°. Grease 7 1/2 x 3 1/2-inch loaf pan. Blend together all ingredients. Pour batter into prepared pan. Bake 30 to 35 minutes. Remove from pan. Cool.
Cream shortening and sugar. Add eggs and chocolate; beat well. Add flour, raisins and vanilla; mix well. Pour into greased shallow pan (batter 1/2 inch thick). Bake at 325° for 25 minutes.
Soften cream cheese; add Marshmallow Creme and extract. Blend until smooth.
Saute onions, garlic and green pepper until tender. Brown ground beef and drain. Add onions, garlic and peppers to ground beef, then add tomatoes (cut up or crushed) to mixture. Bring mixture to a boil and simmer until tomatoes cook down. At the same time, add seasonings to taste. Sometimes, I let this mixture sit overnight by adding beans, then reheat and serve next day. Serves 6.
Cream together butter, sugar and vanilla. Add crushed potato chips and chopped nuts. Stir in flour. Form into small balls (about the size of a walnut). Place on ungreased baking sheet. Press down with a glass dipped in sugar. Decorate with half a candied cherry or a pecan half. Bake in 350° oven for 12 to 15 minutes.
Cream the shortening, cream cheese and sugar. Add vanilla to egg yolk and add both to creamed mixture. Add flour and salt. Mix well. Drop by teaspoonfuls on greased cookie sheet. Bake at 325° for 12 minutes. Cool and frost.
Squeeze lemon and grate rind. Mix all ingredients. Pour into crust and bake. Beat whites of eggs and add 3 tablespoons sugar. Brown in hot oven.
Beat eggs and sugar, mixing well. Sift flour and baking powder and add to egg-sugar mixture. Heat butter and milk, add to mixture. Add vanilla. Place in large tube pan. Bake at 375° for 40 to 45 minutes. Cool before removing.
In a medium frying pan over medium-high heat, combine the red onion, garlic, sugar, vinegar, salt, mustard seeds, black pepper, cloves and 2 tablespoons water. Bring the mixture to a simmer and cook 5 minutes. Add the red pepper and cook until vegetables are tender-crisp, 7 to 9 minutes. Cover and chill. Serve with burgers, hot dogs or sandwiches. Fat free!
Mix salt with warm water. In mixer, mix shortening, flour and salted water. Blend well. Add flavorings and mix. Add powdered sugar and blend 5-7 minutes. 2 lbs. of powdered sugar ices 5-6 batches of sugar cookies or 1 cake mix cake.
Mix all ingredients together and bake in a 9 x 13-inch pan at 350° for 30 to 35 minutes.
Mix all ingredients (except tomato sauce) together. Make into a meat loaf; put in pan and pour tomato sauce over meat loaf. Bake at 350° for 1 1/2 hours.
Preheat oven to 325°. Cream butter, cream cheese and sugar. Add salt and vanilla. Beat well. Then add eggs, one at a time; beating after each. Stir in flour last. Then mix well. Bake 1 to 1 1/2 hours.
Put a cooked hot dog into warmed taco shell. Put shredded Cheddar cheese on top. Add catsup and mustard or onion, etc. Also can add lettuce, tomato or taco sauce.
Soak beans and green pepper in approximately 10 cups water. Cook in same water approximately 45 minutes. Put olive oil, onion, garlic, 1/2 green pepper and 1 cup mashed beans in a frying pan. Add to beans in pot. Put in salt, paprika, oregano and bay leaf. Cook 1 hour; then add vinegar and red wine. Cook 1 more hour. Serve with cooked rice.
Core and quarter pears. Core and cut apple into wedges. Peel and slice oranges. Arrange fruit on platter lined with salad greens.
Beat eggs until frosty. Add oil, vanilla and sugar; beat well. Mix dry ingredients together in another bowl; gradually mix into egg mixture. Fold in apples and nuts. Pour into greased 9 x 13-inch pan. Top with butterscotch morsels and bake at 350° for 40 to 50 minutes.
Combine sugars and flour. Add milk and beaten eggs. Stir until thoroughly blended. Add melted margarine, vanilla and pecans. Stir. Pour into unbaked pie shell. Bake at 425° for 10 minutes. Lower oven temperature to 375° and continue to bake for 30 to 35 minutes. Yields 2 pies.
Fry bacon and chip into pieces; place on bottom of pie shell. Top with shredded cheeses and minced onion. Mix eggs, cream, salt, sugar and pepper together. Pour over cheeses in pie shell. Bake at 425° for 15 minutes. Then reduce heat to 300° and bake for 30 minutes. Allow to cool for 15 minutes.
Cook and dice chicken breast. Cook rice according to directions. Simmer onions in margarine; add flour and stir. Add soup, milk and mushrooms. In casserole dish, layer chicken, rice and sauce. Top with cheese. Bake at 350° for 20 to 30 minutes or until bubbly.
In small mixing bowl combine sugar and graham cracker crumbs; set aside. In small saucepan heat butter and peanut butter over low heat until melted. Pour over sugar mixture in small bowl. Shape dough into 1-inch balls.
Mix sugar, cocoa, flour (do not sift) and salt together in pan. Add well beaten egg yolks with milk. Stir in dry ingredients and mix well. Cook over medium heat until thick. Add vanilla and butter and pour into precooked pie shell. Top with meringue and brown in oven.
Cook noodles. Drain. While warm, add chicken and Italian dressing. Blend mayonnaise, lemon juice and mustard. Add olives, onion, celery, cucumber, pepper and salt. Combine vegetable mixture with the chicken-macaroni mixture. Chill at least 2 hours. Serves 4 to 8.
Mix together pineapple, fruit cocktail and pudding. When thick, add the nutmeats and one-half of the whipped topping. Top with the other half of the whipped topping.
Place chocolate in saucepan over low heat and stir constantly until chocolate melts. Remove from heat. Stir in peanut butter. Peel bananas and dip or roll in chocolate, coating bananas on all sides. Roll bananas in cereal. Freeze until firm, at least 4 hours. Cut into 1/2-inch slices.
Preheat oven to 350°. Spread bean dip in baking pan. In large bowl combine cream cheese, sour cream and taco seasoning. Mix well. Place garlic in mixture and mix well. Spread on top of bean dip. Grate cheddar on top. Bake 20 minutes. Remove from oven and top with, olives, tomatoes, onion and garnish with sour cream. Sprinkle top with tortilla chips. Serve warm.
Add boiling water to jello, stir until dissolved. Add frozen strawberries and mix gently. Chill until slightly congealed. Add pineapple and nuts. Pour 1/2 of mixture into oiled mold. Refrigerate to harden. To other 1/2 fold in sour cream. Pour on top of hardened mixture. Refrigerate until ready to serve.
Combine first 7 ingredients in a bowl and set aside. Cook ground beef until browned. Drain well and set aside. Pour half of corn meal mixture into a greased 10 1/2-inch cash iron skillet.
You will need a 5-gallon jar. Cook green beans or corn until done. Let cool. Cut corn off cob (corn may be pickled on cob, if desired). Mix salt in 4 gallons of water, pour over beans or corn or both. Press down, lay grape leaves or brown paper on top. Lay a clean creek rock on top to hold down. Cover jar. Top with clean white cloth. The corn and beans may be layered in jar and pickled together.
Beat all together with electric mixer until smooth. Then fold in 1 (9 ounce) container Cool Whip, thawed. Pour into a graham cracker crust and freeze. Remove from freezer 1/2 hour before serving.
Grease and dust with flour a 13 x 9 x 2-inch pan and set aside. Use a deep plastic bowl or mixing bowl and mix batter (sugar and cocoa) in bowl; mix well. Put oleo or Crisco on top of mix and microwave 1 to 2 minutes to melt oleo. Add cooking oil; add eggs, one at a time, and beat after each one. Add flour, a little at a time, and beat if batter gets too thick; microwave a little more. Add vanilla and chopped nuts, if wanted. Pour batter into greased pan and bake at 350° for 45 minutes.
Dissolve jello in boiling water. Let stand	for 10 minutes. Mix pie filling, pineapple and nuts. Add to jello and mix well. Pour into 9 x 13-inch dish and chill until set. Mix remaining ingredients and	spread	topping on set jello. Refrigerate. Cut in squares and serve on lettuce.
Cut potatoes into bite size pieces. Boil potatoes and onion in enough water to cover. Add the rest of the ingredients and simmer until warmed through. Add salt and pepper to taste.
Using an electric mixer, mix all ingredients together. Pour into a loaf pan and bake at 325° for 60 to 70 minutes.
Brown beef and pour off fat. Add seasonings and tomato sauce. Cover and simmer 15 minutes. Cook noodles and drain. Mix scallions, cream cheese and sour cream. Make a layer each of noodles, meat sauce and sour cream mixture in greased casserole. Sprinkle top with grated cheese. Bake in 350° oven for 20 minutes.
Beat eggs well. Add all milk and beat well. Add all the dry ingredients and onions. Cook in deep fat at 350°. They should be mealy on the inside and a golden crisp brown on the outside. If the dough becomes too thick, add more milk. Wonderful with fish and soups, especially with Brunswick Stew.
Make cake as directed. Cool. Line bottom and sides of cake pan with waxed paper, leaving some hanging over. Freeze ice cream until firm. When firm, place between layers of cake. Frost cake with Cool Whip. Garnish anyway you want.
Mix all ingredients together and place in 9 x 13-inch pan. Make topping by crushing 2 cups corn flakes and 1/2 cup melted butter to sprinkle over casserole. Bake at 350° for 45 to 60 minutes. This can be prepared ahead of time, placed in the refrigerator and baked prior to serving.
Put pecan pieces in bottom of sheet cake pan. Mix cake mix as directed on box; pour over pecans. Mix the powdered sugar, room temperature soft margarine and cream cheese. Drop by spoonfuls on top of cake mix. Bake at 375° for 45 minutes.
Preheat oven to 425°. Combine dry ingredients in large mixing bowl. Stir in raisins and nuts. Combine liquid ingredients in a small bowl. Mix well. Stir liquid ingredients into dry ingredients just until moistened. Fill 12 paper lined muffin cups to 3/4 full. Bake 15 to 18 minutes.
Remove seed from peppers and chop finely or grind. Wear gloves when working with the peppers if they are hot ones. Wash, scald and peel tomatoes. Mix all ingredients, bring to a boil and simmer 10 minutes. Refrigerate and use salsa fresh or pack in jars for future use. Sterilize canning jars, pack mixture into hot jars, leave 1/4-inch headspace. Wipe off rims of jar, seal with sterilized canning lids. Submerge in a hot water bath, cover and bring to a boil. Boil for 15 minutes for pints, 20 minutes for quarts. Remove from water and let sit for 24 hours. Check lids on jars for proper seal. Refrigerate any jars that did not seal properly. Recipe yields about 6 pints.