HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and put all but last two ingredients in 9 x 13-inch pan. Just before putting in oven, put the melted butter and cornflakes over top. Bake at 350° for 1 hour or until hot.
Combine soy sauce, garlic and ginger. Dredge beef strips in mixture and set aside. Heat the oil in a frying pan or wok. Brown the beef strips until tender. Toss in the vegetables, cooking until tender, about 10 minutes. Mix cornstarch with the water and add to beef and vegetable mixture. Cook until thickened. Garnish with tomato wedges.
Cream all ingredients except crab meat and English muffins. Fold in crab meat. Split English muffins and spread mixture on top of English muffins. Then place on cookie sheet and put in freezer for approximately 15 minutes. Then cut each English muffin in 6 pieces. Then place on cookie sheet. Bake at 350° for 10 to 12 minutes until lightly brown.
Mix first 3 ingredients together well and spread on large cookie sheet. Brown hamburg; drain and cool. Spread over mixture. Layer lettuce, tomatoes and onions over top of hamburg. Top with Cheddar. Eat with dip size corn chips.
Soak Cod in water for one hour. Clean it, slice it into strips. Boil in water with pepper, carrot and onion for 15-20 minutes. Chop potatoes. Put fish into a stew pan as a first layer, add chopped potatoes and parsley. repeat layers. Whip sour cream with eggs, add salt. Cover Cod and potato mixture with sour cream sauce. Bake in oven at 375F for 20-30 minutes. Garnish with greens. Serves well with a vegetable salad.
Combine butter, flour and pecans. Mix well. Press into 13X9 inch pan. Bake at 375 degrees for 15 minutes. Cool completely. Combine cream cheese, powdered sugar and 1 1/2 c. of the Cool Whip. Mix well. Spread over crust; chill. Combine puddings and milk. Beat 2 minutes with mixer. Spread over cream cheese layer. Spread remaining whipped topping over pudding layer. Refrigerate 3 hours or overnight.
Mix all ingredients in a large pot.	Bring to a boil and boil 5 minutes. Put in jars. Water bathe for 10 minutes. (Place sealed jars in pot, cover with water and boil for 10 minutes.)
For sauce: Melt 4 tablespoons of butter in saucepan. Add flour and stir until smooth. Add half and half and 1 cup chicken broth. Cook and stir until smooth. Add mayonnaise, sour cream, Parmesan cheese, lemon juice, wine, garlic powder and cayenne pepper.
Dice potatoes in large bowl. Add celery. Add onion, bacon and 6 sliced eggs.
Start oven heating at 375°. Beat egg whites with salt until stiff. Beat in sugar until very stiff. Blend in vanilla and fold in chips. Drop onto greased cookie sheet from a teaspoon. Place in oven; turn off heat. Do not remove cookies from oven until oven and cookies are cold. Makes about 2 1/2 dozen.
Mix well. Cover top with butter. Top with crushed crackers. Bake 30 minutes at 250°.
Cook beef until brown; add chopped onion. Saute until tender; drain off grease. Add soups, sour cream, pimento and seasonings. Mix well. Fold in noodles. Put in a 2 1/2-quart casserole dish. Put buttered crumbs on top and bake in 350° oven for 30 minutes.
Microwave margarine in 4-quart bowl on High for 1 minute or until melted. Add sugar and milk; mix well. Microwave on High 5 minutes or until mixture begins to boil; stir after 3 minutes. Mix well again, scraping bowl. Microwave 5 1/2 minutes, stirring after 3 minutes. Gradually stir in chocolate chips until melted. Add remaining ingredients; mix well. Pour into greased 9 x 9-inch or 9 x 13-inch pan. Cool and cut.
Drain pimientos well. Mix all ingredients well. Roll in a ball or log. Roll in pecans. Keep refrigerated until ready to serve.
Put undrained pineapple chunks, undrained peaches, undrained apricots and drained oranges in a large bowl. Sprinkle dry pudding mix over fruit. This will dissolve easily and turn into a sauce. Mix lightly, but well, being careful not to break up fruit.
Melt butter; add flour and stir until smooth. Add milk slowly and cook for 10 minutes, stirring constantly. Season and add crabmeat. Do not permit to boil. Remove from heat. Add 2 ounces of sherry wine.
Mix first three ingredients. Roll into one-inch balls and chill. In top of double boiler, melt chocolate and paraffin. Dip each ball in chocolate mixture, leaving small spot on the top not covered so that candy resembles buckeyes. (Insert toothpick in candy to dip in chocolate.)
Wash and cut vegetables into bite-sized pieces. Chop onion. Mix. Make sauce of the next 4 ingredients. Pour over vegetables. Add the Worcestershire sauce and mix together.
Mix dough ingredients and set aside for a few minutes. Roll out, cut with round cookie cutter. Place 1/2 to 3/4 teaspoon of the date filling on it. Cut a tiny slit on top of the top cookie and place it over the filling. Press the edges of the two cookies together with your fingers. Scrape the excess back into the cookie.
Mix mayo, sour cream or yogurt together. Add 1/2 pkg. Hidden Valley Ranch Dressing mix. Combine chicken, celery, grapes, nuts, and salt with dressing. Chill. For variation substitute craisins or dried cherries for grapes.
Cook on low heat until thick sugar, egg, butter and lemon juice and rind. Add raisins. Cook a little more. Remove from heat. Add nuts and mayonnaise.
Cream shortening and sugar. Add egg; beat well. Stir in water. Sift dry ingredients together; add to creamed mixture. Stir in raisins. Drop onto lightly greased cookie sheets. Bake at 375° for 10 minutes.
Melt butter. Saute pepper, onions and celery. Add peas, water chestnuts, soup and milk. Pour into 10 x 6 x 2-inch pan. Put bread crumbs on top and bake at 350° about 30 minutes.
Cut steak into 4 serving pieces if necessary. Combine cracked pepper and flour. Dredge meat in mixture. Discard any excess flour. Brown steaks in 1 tablespoon butter over medium-high heat for 4 to 5 minutes. Turn steaks once. Keep warm on serving platter. Sprinkle with salt. Add remaining butter to skillet. Add sliced mushrooms. Cook over medium-high heat, stirring, until golden. Stir in sour cream, pepper, Worcestershire and paprika. Heat, but do not boil or mixture may separate. Spoon sauce over steaks and serve. Sprinkle with more paprika if desired.
Cook squash and onion just until tender. Pour into large bowl. Add undiluted soup, oleo and cornbread mix. Add 1/2 soup can of water. Stir all together. Pour into greased casserole and bake at 350° for 30 minutes. Eggplant may be used in place of squash. Very good.
Beat egg yolks and whites separately, then together. Add sugar, flour, cream of tartar, soda and salt. Lastly add hot milk with small piece of butter melted in. (Use lemon flavoring.) Bake at 350°.
Mix tomato juice, olive oil, lemon juice, Tabasco sauce, garlic powder and pepper. To this add diced cucumbers, onion, green pepper, tomato and carrots. (Add any amount you desire, but not too thick.)
Cook onions, green peppers and ground beef in oil until meat is browned and vegetables tender. Cut eggplant into 3/4-inch cubes. Add eggplant, tomato and spaghetti sauce mix to meat mixture. Bring to a boil. Cover. Simmer 15 minutes or until eggplant is done. Top with cheese. Cover and simmer until cheese melts. What's left over, put in pita bread or flour tortillas and heat.
Mix all ingredients well and press into a greased pan. Chill well before cutting into squares.
Cut up chicken into bite-size pieces. Place evenly in bottom of baking dish. In small bowl, mix soup and sour cream together and pour evenly over chicken. Mix melted butter and crushed crackers together with poppy seed. Sprinkle over top. Bake in 350° oven for 20 to 30 minutes or until desired brownness.
Dissolve yeast in water. Add other ingredients. Knead on floured board. Separate into 15 to 18 balls and roll out. Shape and place on pan sprayed with Pam. Brush with Egg Beaters or egg yolks; sprinkle with coarse salt. Bake for 8 to 10 minutes at 425°. Makes 15 to 18 pretzels.
Mix stuffing, melted butter and onion. Set aside. Dilute soup with water.
Combine crumbs and 1/2 cup butter or margarine in a bowl. Mix well and spread and pat in bottom of an 11 x 7 1/2 x 1 1/2-inch shallow baking pan.
Heat oven to 350°. Toast bread slices lightly. Trim crusts. Spread slices with margarine. Sprinkle with brown sugar and cinnamon. Cut each slice into 4 pieces. Arrange, sugared side up, in a greased 1 1/2-quart casserole. Sprinkle with raisins. Blend eggs, granulated sugar, vanilla and salt. Slowly stir in milk. Pour over bread. Place casserole in square pan, 9 x 9 x 2-inch. Pour very hot water 1-inch deep into square pan. Bake until knife inserted comes out clean, 65 to 70 minutes. Serve warm or cold.
Place margarine in a 1-quart glass bowl; microwave at High 30 seconds. Stir in flour with a wire whisk; gradually add milk, whisking until smooth. Microwave at High 6 minutes, stirring at 2-minute intervals until smooth and thickened. Add cheese and next 3 ingredients, stirring until cheese melts. Serve over steamed vegetables. Yields 1 cup, 10 calories and 0.4 g fat per tablespoon.
Cook pudding as directed. Into hot pudding, stir 1/2 cup peanut butter. Into baked pie shell, sprinkle 3/4 cup ground peanuts. Pour pudding (cooled) over nuts. Add all other ground nuts. Beat egg whites for meringue. Add 2 teaspoons sugar and 1 teaspoon cream of tartar. Beat until stiff. Put on pie and bake just until lightly browned on top.
Combine flour, sugar, baking powder and 1/4 teaspoon cinnamon in bowl and mix well. Add milk. Mix well. Pour into greased 9 x 13-inch baking dish. Heat peaches, nutmeg and 1/4 teaspoon cinnamon in saucepan. Spoon over batter. Bake at 350° until golden brown.
Steam fry potatoes until tender. Add meat and brown. Saute onion and celery. Add to other ingredients in a large stock pot. Simmer for 30 minutes.
Mix all ingredients together thoroughly. Drop by spoonfuls into deep hot fat heated to 375° (preferably that used for frying fish). Hush puppies will rise to top and may be turned once for even browning. When golden brown, remove to paper towel to drain excess fat.
Do not drain asparagus. Gently mix flour, eggs, baking powder and salt. Drop by spoonfuls into hot water that asparagus has been cooked in. Boil until tender, soft and fluffy, about 5 minutes.
Saute lobster meat in butter for 2 minutes. Add tomalley and blend well. Slowly stir in hot milk and cream. Season with salt and pepper. Heat a little longer until piping hot, but do not boil. Serve with toasted crackers or toast points.
Spray casserole dish with Pam. Line dish with Doritos. Spread chicken over Doritos. Spread onion and green pepper over chicken. Add Ro-Tel tomatoes (I don't drain mine, I mash my tomatoes up). Pour cream of chicken or mushroom soup over dish and spread. Add Cheddar cheese soup and spread. Bake at 350° for 50 minutes.
Cook hamburger with onion; drain. Put in casserole; pour soup over meat. Smooth over this. Put Tater Tots on top. Cook in oven until bubbly. Add cheese on top, if desired.
Beat egg; add milk and sugar. Dissolve yeast in warm water; add to milk mixture. Cut shortening into flour. Add liquid mixture to flour; stir well. Turn on lightly floured cloth and knead for a few minutes. Roll out about 3/8 inch thick. Cut with large biscuit cutter. Brush tops with butter. Fold in half and press together lightly. Place on greased baking sheet; line apart. Cover and let rise until double before baking. Brush tops with melted butter again. Bake at 400° for 10 to 15 minutes.
Line your turkey pan with aluminum foil to make a "t" in the center of the pan. (Use enough foil to extend each end beyond the rim of the pan so you can seal the edges together later.) Place the brisket fat side up inside the foil. Sprinkle the package of onion soup mix on top of the brisket. Do not add anything else. Tightly seal the foil, leaving a little air space between the brisket and the sealed foil. Place the lid on the roaster.
Cut Crisco into flour with pastry blender and mix all dry ingredients in together. Beat egg until frothy and add to milk and water. Pour over dry ingredients and mix with a fork. Pinch into balls and roll one crust at a time.
Cream together sugar, eggs and Philly cream cheese. Place 24 cupcake papers on a cookie sheet. Place vanilla wafers in bottom of cups. Fill 3/4 full of mixture. Bake at 350° for 20 to 25 minutes (until it starts to thicken). Remove from oven and top with cherry pie filling.
Cook noodles, drain and place in bottom of casserole dish. Brown beef and onions. Add tomato sauce, catsup and water. Simmer for a few minutes. Spread mixture over noodles. Mix mushroom soup, cream cheese and sour cream and spread over beef mixture. Sprinkle grated cheese on top and bake at 350° or enough to heat thoroughly. Serves 8.
Sift together first 4 ingredients. In a large mixing bowl, break eggs over chopped apples. Stir lightly. Add sugar, vanilla, nuts and oil. Stir well. Add dry ingredients to this mixture gradually. Pour in a large, greased baking pan. Bake over 1 hour until done in a 325° oven. Raisins could be added. Use a 9 x 13 pan.
For cooking liquid, in a bowl combine cola, Worcestershire sauce, vinegar, garlic, bouillon granules, mustard, chili powder and red pepper. Reserve 1/2 cup cooking liquid for sauce. Trim excess fat from meat. Cut meat to fit in crock-pot. Pour remaining cooking liquid over meat. Cover and cook 10 to 12 hours on low heat.
Melt the margarine in a 13 x 9-inch pan or dish. Mix together the remaining ingredients; mix well and pour over butter. Bake in a 375° oven for 45 minutes.
Mix soup, water and flour; combine remaining ingredients. Cover pan and bake at 275° for 4 to 5 hours. Serve over noodles.
Preheat oven to 350 degrees. Mix above ingredients together thoroughly. Place in baking dish covered loosely with foil. Bake for 30 minutes.
Melt butter in roasting pan; add lemon juice. Arrange chicken pieces in single layer; turn to coat. Sprinkle with paprika and pepper. Cover with foil. May be prepared up to a day ahead to this point. Bake at 250° for one hour and 45 minutes. Uncover and bake 15 minutes more at 400° until golden brown. Thicken gravy; serve with brown rice.
Mix 2 1/2 cups of water to jello. Add cranberry. When cool, add apples which have been cut in small pieces.
Separate eggs. Beat whites until stiff. Set aside. Beat yolks. Add sugar and beat. Add sour cream, to which baking soda has been added. Add flour, to which salt has been added as well as vanilla or cardamon. Mix in melted butter and finally egg whites. Make in waffle iron. Serve cold with jelly or jam. Delicious.
Shred cabbage, onion and bell pepper in large bowl. In small saucepan, bring to a boil cooking oil, vinegar, sugar and celery seed. Pour over raw cabbage, etc. Stir well. Cover tightly and refrigerate. Keeps for a long time and is better the longer you have it.
Scrub potatoes. Place on baking sheet and bake in a 400° oven for 1 hour or until tender. Meanwhile, cook frozen vegetables according to directions. Halve each potato; scoop out contents. Mash until smooth with the milk and butter. Add salt and pepper. Next, spoon cooked vegetables into potato shells. Place mashed potatoes on top of vegetables. Return to oven (400°) and bake 15 minutes more or until golden brown.
Combine ingredients and chop in blender. Store in jar in refrigerator. Keeps indefinitely. Wonderful painted on steaks, chops, hamburgers and roasts before cooking.
Combine and chill for 2 hours. Remove garlic before serving. Makes 12 tablespoons.
Brown in skillet gd. beef, onions with oil. Drain and add seasonings. Simmer 5 minutes. Add chili powder, corn meal and water. Simmer for 1 1 1/2 hours.
Melt milk and chocolate chips in double boiler. In big bowl, mix marshmallows, peanuts and raisins. Add chocolate. Drop by teaspoon onto waxed paper. Let cool for 4 hours. Makes between 70 to 80 pieces.
In a greased 13 x 9-inch pan, put crushed pineapple and juice. Add pie cherries. Sprinkle yellow cake mix; spread almonds or walnuts and dot with 1 cube butter or margarine. Bake 1 hour at 350°. Good with ice cream or whipped cream.
Heat oven to 375°. Combine the corn meal, paprika, black pepper, garlic powder and salt. Dip the chicken in milk. Coat in combined dry ingredients. Place chicken on 15 x 10-inch shallow baking dish; lightly brush with melted margarine (or spray with butter-flavored Pam). Bake 50 to 55 minutes or until juices run clear when chicken is pierced with fork.
Boil potatoes until soft. Peel potatoes while warm and rice with a ricer. Place riced potatoes in a large bowl. Cut up bread into cubes. Brown bread in margarine using low heat. Put the bread around the riced potatoes in the bowl. Sprinkle with parsley and salt. When potatoes are cool, form a hole in the center and add the eggs. Mix. Add flour until dough is moist and does not crumble. Form dough into 1 1/2-inch diameter balls. Drop into boiling water. Cook 3 to 5 minutes, until they float. Serve with sauerbraten and gravy.
Combine all ingredients. Pour into unbaked pie shell. Bake at 350° for 30 to 35 minutes.
Place meat, bouillon cubes, garlic, and Italian dressing in crockpot. Just cover with water. Cook on low for at least 8 hours. Mix cornstarch in water and mix in crockpot to slightly thicken broth. Shred meat with fork. Serve over toasted French bread.
Simmer until all ingredients are thoroughly cooked and slightly thickened. Good in filled cookies as well as pies.
Sprinkle gelatin over water in a small bowl. Combine lime juice and egg yolks in a small, heavy saucepan; cook over medium-low heat until mixture thickens (about 10 minutes), stirring constantly (do not boil). Add gelatin to lime juice mixture; cook 1 minute, stirring until gelatin dissolves. Remove from heat. Place pan in a large ice-filled bowl for 3 minutes or until mixture comes to room temperature, stirring constantly (do not allow gelatin mixture to set).
Mix the dry ingredients: cake mix, pudding and poppy seed. Add the eggs, oil and yogurt and mix well with a mixer. Add nuts and fold in by hand. Pour the mixture into a greased Bundt or tube pan; bake at 350° for 50 to 60 minutes. When cool, sift powdered sugar on top.
Break eggs in dish with melted butter. Beat slightly and add sugar, then mix flour with sugar and eggs. Add vanilla and buttermilk, mixing well. Pour in 9-inch unbaked pie shell and bake at 350° for 40 to 50 minutes. Tastes like egg custard without all the eggs.
Mix together all ingredients. Pour 1/2 of mixture into a greased and floured tube pan.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar; beat until well blended. Blend in melted butter. Stir in chocolate chips and walnuts. Pour into pie shell. Bake at 325° for 1 hour. Serve warm with whipped cream or ice cream, if desired. If using frozen pie shell, only use deep dish style and thaw completely. Place on cookie sheet. Bake 10 minutes longer.
Combine dry ingredients in large bowl; beat eggs well. Add vanilla and fruit to egg mix, then add to flour and sugar. Pour into 9-inch greased pan. Bake at 350° for 40 minutes. Cool; cover with whipped topping.
Brown ground beef with onion. Salt and pepper. Add sweet basil, garlic powder and tomato sauce. Simmer about 5 to 10 minutes. Lightly grease baking dish. Layer, starting with meat sauce, then lasagne noodles and mixed cheese. Then add cottage cheese and layer of noodles and top with rest of meat sauce. Bake in 350° oven for 30 minutes. Let stand 5 to 10 minutes to cool.
Heat oil in black Dutch oven. Mix cornmeal, salt and water until well mixed and pour into heated oil. Cover and cook on high heat for about 5 minutes until a crust begins to form. Stir very well. Lower heat to medium-high, keeping covered. Stir often, breaking up and mashing lumps. Cook for about 15 minutes more. This makes lumpy coushe-coushe. If you prefer it finer, continue cooking and stirring until lumps break up. Soak for 15 minutes in milk before eating.
Layer in order. Peas must be frozen. Use the amount of ingredients according to the number of people served. Make the day before, or allow at least 3 hours before serving. Will keep several days.
Grease Bundt pan. Cut biscuits into fourths. Mix white sugar and cinnamon together. Dip biscuits in mixture and put in layers in Bundt pan. In pot, melt margarine and brown sugar; bring to a boil (about 1 minute), then pour over biscuits. Bake at 350° for 30 to 35 minutes. Leave in pan 10 minutes, then turn over into plate. Pull pieces off with hands and enjoy!
Flour and quickly brown chops in hot oil. While browning chops, wash and peel potatoes. Cut into thin slices. Place potato slices in bottom of 2-quart casserole baking dish. Peel and chop onion, placing it on top of potatoes. Salt and pepper. Pour celery soup on top and spread over casserole. Remove bones from chops and place on top. Cover and bake at 400° for 1 hour or until potatoes are done.
Mix together well. Bake in a greased and floured tube pan at 350° for 45 minutes. Drizzle with glaze made of powdered sugar, lemon juice and butter.
Add to beaten egg whites the cream of tartar and sugar. Beat until glossy, not stiff. Fold in crackers, nuts and vanilla. Place in buttered 9 x 13-inch pan and bake at 350° for 20 to 25 minutes. Cool. Add as much Cool Whip on top as you want. Carefully add cherries or fruit filling on top.
Mix margarine, flour, water and crushed nuts together. Pat in bottom of a 9 x 13-inch pan. Bake at 350° for 15 minutes. Remove and cool.
Cream the butter and sugar; beat well. Add mashed bananas and egg yolks. Beat. Sift flour and baking powder together; set aside. Mix baking soda with 1/2 cup of hot water. Add to the creamed mixture alternately with the flour 1/2 at a time. Mix well. Add vanilla and nuts. Fold in gently the stiffly beaten egg whites. Put in two 9-inch cake pans. Bake for 30 to 35 minutes at 350°.
Combine sugar, corn syrup and water in a 3-quart saucepan. Cook and stir until sugar dissolves. When syrup boils, blend in butter; stir frequently after mixture reaches syrup stage (230°). Add nuts when syrup reaches soft crack stage (280°); stir constantly until temperature reaches hard crack (305°). Remove from heat; quickly stir in soda. Mix thoroughly. Pour on a cookie sheet. Spread evenly. Let stand until cold and break into pieces. Makes about 2 pounds.
Mix sugar and flour well. In saucepan mix melted chocolate and egg yolks. Add milk and margarine. Cook over low heat until combined. Add sugar and flour. Cook until thick and smooth over low heat. Pour into pie shells. Chill. Decorate with sliced strawberries. Dust with confectioners sugar. Drizzle with melted chocolate. Keep in refrigerator.
Fry and drain sausage. Grate cheese. Mix eggs, milk and onion. Place rolls in bottom of a 13 x 9-inch dish. Spread the sausage over crescents, then spread on cheese. Pour the egg mixture over this, then bake at 350° for 25 to 30 minutes.
Mix all ingredients and add 1 can of corn, drained. Put enough oil in skillet to cover bottom. Drop by teaspoon in hot oil; brown each side. (If too thin and falls apart when done, add a little more Bisquick.)
Heat oven to 350°. Grease 8-inch square pan. Beat butter and sugar until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture, beating until blended. Press 1/2 dough into pan. Place chocolate bars over dough. Break to fit. Spread marshmallow cream on top. Scatter remaining dough over marshmallows; press to form layer. Bake 30 to 35 minutes until lightly browned. Cool in pan before cutting into bars.
In saucepan, combine sugar and flour or cornstarch and salt; gradually stir in milk and add chocolate squares. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes. Remove from heat. Stir small amount of hot mixture into yolks and immediately return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat and add butter and vanilla. Pour into cooled 9-inch pastry shell. Top hot filling with meringue and bake at 350° for 12 to 15 minutes. Cool.
Pound out chicken breasts. Prepare stuffing mix and place in center of each breast. Roll up and place in pan. Pour lemon juice over breasts and sprinkle with paprika and parsley. Bake at 375° about 45 minutes.