HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover with cold water in the morning. Do not drain. Slowly cook until done. Pour in baking pan one layer of beans and three slices of bacon and sugar (brown or white to your own decision and taste) until your pan has reached fullness of desire. Last layer, put bacon on top. Salt and pepper to taste. Put in oven. Bake at 350° for 1 1/2 hours.
Beat eggs at room temperature with electric beater for 3 minutes, or until thick. Combine flour, baking powder and salt. Add to eggs; beat until smooth. Stir in cheese and green chilies. Pour mixture into 9-inch square baking pan coated with cooking spray. Bake at 350° for 30 to 35 minutes. Cool in pan 10 minutes before serving.
Peel and slice squash. Boil in salt water until soft. Drain well and mash. Mix crushed crackers, small finely chopped onion, milk, salt and pepper. Put in greased casserole dish. Put dots of butter on top. Sprinkle on buttered bread crumbs. Bake at 350° for 45 minutes or until done.
Crush wafers; put 1/2 in bottom of 9 x 13-inch pan. Cream butter and sugar well. Add one egg at a time, beating well after each addition. Pour mixture over crumbs in pan. Fold pineapple into whipped cream and spread over mixture in pan. Top with other 1/2 of crumbs. Chill for at least 24 hours. Cut into squares. Serve with whipped cream and a cherry, if desired.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Mix soda and vanilla with sour cream. Add alternately with the flour to the butter mixture. Mix well. Pour batter into a greased and floured tube pan. Bake at 325° for 80 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a rack. Sprinkle with confectioners sugar if desired. Yield: about 16 servings.
Grease a large casserole dish. Sprinkle uncooked rice over bottom of dish. Place chicken pieces on top of rice. Sprinkle onion soup mix over chicken. Mix mushroom soup with 2 cans of water and pour over. Cover and bake at 350° for 1 hour. Uncover and allow to brown the last 10 or 15 minutes.
Saute onions in water and oil in skillet. Add tofu and mash down with fork until all scrambled. Add remaining ingredients. Heat until flavors are blended. Tasty hot or cold as a sandwich filler.
Place tamales in bottom of large casserole. Sprinkle with 1/3 of onions, corn chips and cheese. Pour beans and chili over this. Repeat layers of 1/3 onion, corn chips and cheese. Bake at 350° until heated through and cheese melts.
Brown beef with onions in a medium size soup pot. Drain off the excess fat. Add remaining ingredients and simmer for 20 minutes before serving.
Crush raspberries in a gallon jar. Add sugar; stir well. Add vodka and stir again. Cover jar loosely and let stand for 21 days; stir occasionally. Strain and sip; it will make your lips numb!
Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to boil. Cool 5 minutes, stirring twice. Pour into dessert dishes or serving bowl. Sprinkle with cinnamon and nutmeg. Serve warm.
Place chicken and pork cubes in a non-metal bowl. Add vinegar, garlic, bay leaves and salt. Let stand 10 minutes. Transfer to wok. Pour in enough chicken broth to cover meat. Cover and simmer until all liquid has evaporated. Add butter. When melted, add shrimp and wine. Stir-fry until shrimp are firm and pink. Season to taste with salt and pepper. Remove bay leaves. Serve over rice. Makes 6 servings.
Mix all dry ingredients. Add remaining ingredients and mix well. Bake in 2 greased and well floured loaf pans at 350° for 50 to 60 minutes.
Mix sugar, salt and spices. Add to pumpkin. Blend in egg and milk. Bake in a 375° oven until knife inserted in center comes out clean.
Combine eggs, sugar, spices, salt, lemon juice and butter. Stir in raisins and nuts. Pour into pastry lined pie plate. Bake in oven at 375° for 30 minutes or until set in center. Cool.
Combine first 6 ingredients in a saucepan; bring to a boil, stirring to dissolve sugar. Cool. Combine vegetables and stir in vinegar mixture. Cover and refrigerate 12 hours.
Preheat oven to 275 degrees. Combine cake mix, eggs, water, oil, and two packages of pudding and mix well according to cake package instructions. Pour batter into a non-stick or greased cake pan and bake 10 minutes at 275 degrees, another 10 minutes at 300 then 35 minutes at 325. The cake will be done when a knife, pushed into the center, comes out clean. For topping, gradually add 1 pkg. of pistachio pudding to a 10 oz container of cool whip, spread on the cooled cake, and refrigerate.
Mix four ingredients together in bowl. In skillet, melt 1 teaspoon butter on low heat. Pour in mixture and cook until done.
Brown and drain beef. Add spaghetti sauce and water to beef and simmer 10 minutes. Combine remaining ingredients excluding noodles in a bowl. Pour 1 cup of sauce mix in the bottom of a 9 x 12-inch baking pan. Layer 3 pieces of noodles over sauce. Cover with 1 1/2 cups sauce mix. Spread 1/2 of cheese mix over sauce, then noodles, sauce and cheese mix again. Top with noodles and remaining spaghetti sauce. Cover with foil and bake 350° for 1 hour. Remove foil and bake 10 minutes. Serve with garlic toast.
Mix flour, sugar and salt in large mixing bowl. Dissolve yeast in warm water. Add milk and shortening to flour mixture. Add yeast and water and knead until dough is slightly sticky. Let rise 1 hour and spread into 2 (9 x 12-inch) cookie pans. Cover dough with sauce and whatever ingredients you want. Let rise in pan 15 minutes. Bake 20 to 25 minutes at 450°.
Drain potatoes after grated; add onions, beaten eggs, milk with oleo and salt. Add bacon. Mix and pour into greased 8 x 11 1/2-inch baking dish. Bake at 350° for 1 hour.
Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Using buttered spatula press mixture evenly into buttered 13 x 9 x 1-inch pan. Set aside to cool. Cut into squares.
Mix first three ingredients. Put margarine in 2-quart oblong casserole and set in 350° oven until melted.
In a bowl mix together roast beef spread, jalapeno relish and chili powder. Spread on tostado shells. Top each with tomato, lettuce and onion. Makes 4 tostados.
Mix ingredients. Bake at 350° until hot and bubbly, about 30 minutes. Serve with tortilla chips.
Cream sugar and butter. Add eggs, one at a time. Add extracts and food coloring and beat. Combine flour and cocoa; add alternately with milk to mixture. Fold in soda mixed in vinegar. Bake in three 8 or 9-inch greased and floured cake pans at 350°.
Thaw bread, but do not let rise. Grease a 9 x 13-inch pan. Tear one loaf into pieces; drop in pan. Melt butter, then add the rest of the ingredients. Beat until smooth. Pour over torn up loaf. Tear second loaf; put on top. Let rise 2 1/2 to 3 hours. Place in a 375° oven for approximately 30 minutes. Turn out onto waxed paper.
Mix dry cake mix with 1 egg and 1/3 cup oil until it resembles crumbs. Reserve 1 cup of crumbly mixture. Spread remaining mixture in long pan, pressing down firmly. Bake 15 minutes at 350° or until lightly browned. Cool. Beat cream cheese, sugar, lemon juice and egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumbs. Bake 15 minutes.
Combine first 5 ingredients. Stir in remaining ingredients. Cover; chill. Makes 3 1/2 cups.
Heat oven to 325°. Grease and flour 10-inch tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar, 1/2 cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, juice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean, 70 to 80 minutes. Cool 20 minutes; remove from pan. Makes 1 cake.
Cook sausage and drain off fat. In a large mixing bowl, mix other ingredients. Then add sausage. Pour into buttered casserole dish (covered) and refrigerate overnight. Bake, covered, at 350° for 30 to 40 minutes. Bake, uncovered, for 15 minutes longer.
Mix margarine and sugar in bowl. Add remaining ingredients. Mix well about 3 to 4 minutes. Chill batter in refrigerator for 2 hours. Drop cookies by spoonful on lightly greased cookie sheet. Sprinkle cinnamon and sugar on each cookie before you bake them. Bake at 375° for 8 to 10 minutes.
In a heavy medium saucepan, bring milk to a boil; stir in uncooked rice and raisins. Cover. Cook over low heat, stirring occasionally, for 30 to 40 minutes or until most of the milk is absorbed. Mixture may appear curdled. Stir in sugar and vanilla. Spoon into dishes and sprinkle with nutmeg. Makes 5 or 6 servings.
Combine flour, sugar, cocoa powder, baking soda, cinnamon and nutmeg in a large mixing bowl. Stir in pineapple (with the juice), oil, eggs and carrots. Beat until blended. Spray a 10-inch tube pan with a nonstick cooking spray. Pour batter into pan. Bake at 350° for 40 to 45 minutes (test in the center for doneness). Cool in the pan for 10 minutes, then take the cake out of the pan to cool completely.
Mix salad oil and Worcestershire sauce together and pour over mix while stirring. Sprinkle salts over again while stirring. Mix in roasting pan. Bake at 250° for 2 hours, stirring every 1/2 hour. Store in airtight containers. I use clean large garbage bag to mix ingredients. Easier than stirring.
Preheat oven to 375°. Wrap bacon around chicken. Secure with toothpicks. Place in a baking dish and bake for 20 minutes. Pour in mushroom soup and cook 40 minutes longer. Add 1/4 cup water if soup is too thick.
In heavy pan, sprayed with cooking spray, saute onion, carrot and celery until tender. Add sun-dried tomatoes, leftover meat, vegetables and garlic. Continue to saute until leftovers are warm. Add leftover pasta to pan; salt and pepper to taste and heat through. (A little extra pepper really makes this taste better.) Transfer servings to warm plates and sprinkle with Parmesan cheese.
In saucepan, melt margarine. Add flour and stir. Add milk. Stir until thickened. Add soup and cheese. Stir until melted. Serve with apple slices, veggies and bread sticks.
Cream shortening, sugars and honey and add eggs and vanilla; blend well. Alternate sifted dry ingredients and milk to creamed mixture. Dough is quite stiff; add nuts and candied fruit. Roll and cut. I usually refrigerate dough overnight for easier handling. Bake at 375° for 10 to 12 minutes. May decorate if desired.
Brown bacon and onion. Stir in all other ingredients, except Parmesan cheese. Place in shallow baking dish and top with Parmesan cheese and bake 1 hour at 350°.
Sift dry ingredients together. Add remaining ingredients and mix well. Do not beat. Bake 25 minutes at 350° in a 9 x 13-inch floured and greased pan.
Stir sauce ingredients together. Spread chicken parts in baking dish and cover with sauce. Bake, covered, at 350° for 1 to 1 1/2 hours.
Peel all veggies. Boil carrots and squash, when soft put in mixer with rest of ingredients. Proceed to blend and "SMASH" together until smooth.
Brown hamburger and onions. Stir in beans, dressing, water and chili powder. Simmer 15 minutes. Add lettuce, onion and cheese. Toss together. Break up Tostitos and toss before serving.
In bottom of Pyrex dish, layer crumbled Ritz crackers. Mix soup, broth and sour cream together. Add cut up chicken; stir. Pour on top of crumbled crackers. Top this mixture with additional crumbled crackers and drizzle melted oleo over cracker crumbs. Sprinkle with poppy seed if desired. Bake at 350° to 400° until hot and bubbly.
Let Velveeta cheese and cream cheese sit at room temperature for a while. Cream cheese together and add rest of ingredients. Roll in paprika.
Dissolve Jell-O in boiling water. Mix all together; do not drain (all liquids go in).
Put flavoring in water, then add remaining ingredients. Beat well. Be sure to scrape the bowl while beating. Any leftover frosting may be kept until needed in the refrigerator.
Dissolve jello in water. Add pineapple and blueberries. Put in 9 x 13-inch glass dish. Chill until firm, then spread topping. For toping, soften cream cheese and whip together with sour cream, sugar and vanilla. Add nuts and pour over congealed dessert.
Saute mushrooms, green onions, minced onions, dill and pepper. Rinse tofu, cut into small cube and place on paper towels to absorb water. When tofu is drained, add to onions and mushrooms. Stir. Add remaining ingredients except cheese. Serve on a tortilla. Grate cheese over it; add salsa. Yum!
Cook the first three ingredients in lightly salted water until tender. Drain. Melt butter in saucepan. Stir in flour and cook for 1 minute, stirring constantly. Slowly add milk. Stir until thickened. Add cheese; blend until melted. Preheat oven to 325°. Layer the drained cabbage mixture and cheese sauce in a greased casserole. Make several layers ending with sauce. Bake until bubbly. Top with crumbs. Return to oven until lightly browned.
Mix all dry ingredients. Mix wet ingredients in separate bowl. Add wet mixture to dry mixture. Pour into greased and floured 9 x 13-inch pan and 8 x 8-inch pan. Bake at 350° for 35 to 40 minutes.
Put butter and oil in a large skillet over high heat. Butter will foam. When foam subsides, butter is hot enough. Add mushrooms (they should be dry). Toss them and shake the pan or keep them moving with a spatula until lightly browned, about 4 minutes. Remove from heat. Sprinkle with lemon juice, seasoned salt and pepper. Stir. Serve with steak or mix with peas. Makes 2 to 3 servings with steak or 4 servings with 1 package frozen peas.
Scrub cucumber to remove wax. Grate the unpeeled cucumber and drain very well until almost dry. (Drain yogurt in cheesecloth.) Serve with crackers or raw vegetables. Yield: 1 3/4 cups. One-half cup equals 45 calories, 1 tablespoon equals 5 calories.
Place brisket in lined foil roasting pan. Use enough foil to seal and cover. Place seasonings on top of meat. Add enough water to make sauce for meat. Seal tightly and bake at 200° to 250° until meat is capable of shredding or done to own taste. Great for French roll sandwiches or serve with mashed potatoes and vegetable.
Preheat oven to 450°. Mix "butter" granules according to package directions. Cut each potato in half. Scoop out the center, leaving about 1/4-inch of potato on the inside. Cut skins into quarters. Dab the liquid butter onto the white side of each piece. Sprinkle with garlic powder and pepper. Bake, skin side down, on a baking sheet 5 minutes more. Serve with fat-free sour cream and salsa.
Put pineapple (juice and all) and Jell-O into a saucepan and bring to a rolling boil. Immediately remove from heat. When pineapple-Jell-O mixture is completely cool, add other 3 ingredients. Mix and enjoy!
Mix ingredients together. Butter inside of double boiler. Steam 45 minutes or bake in oven at 325° for same amount of time. This can be served with a white sauce, to which a small can of green peas have been added.
Cook broccoli; drain. Place broccoli in bottom of casserole dish. Cover broccoli with chicken chunks. Sprinkle chicken with paprika. Mix soup, mayonnaise, lemon juice and curry powder together and spread over chicken layer. Cover with Stove Top stuffing mixture and bake (uncovered) at 350° for 30 minutes.
Preheat oven to 450°. Stir flour, baking powder and sugar in a large bowl. Cut in shortening evenly. Stir in milk with a fork. Stir in cheese. Place butter and garlic in 9 x 13-inch pan in oven until butter melts. Remove pan from oven; stir in parsley. Form small dough balls about 1/4 cup size. Drop into melted butter; turn to coat well. Bake for 10 to 12 minutes until just golden. Spoon any remaining butter on top. Serve warm. Makes 12.
Mix pumpkin and other ingredients, except the cake mix, as for pie. Pour into greased 9 x 13-inch pan. Sprinkle dry cake mix over pumpkin mixture. Melt 1 1/2 sticks margarine, drizzle over top of cake mix. Sprinkle 1 cup chopped pecans over all. Bake at 350° for 55 minutes to 1 hour.
Preheat the oven to 325°. Spread the cranberries in the bottom of a well-greased 10-inch pie plate. Sprinkle with 1/2 cup of the sugar and nuts. Add the remaining sugar to the eggs, beating well. Beat in the flour, butter and shortening. Pour over cranberries. Bake for about 1 hour, or until crust is golden brown. Yields 6 to 8 servings.
Saute steaks in oiled skillet for 3 to 4 minutes on each side on medium fire for medium rare steaks. Remove steaks when desired doneness is reached. Set aside and keep warm. Add to same skillet the tablespoon of shallots or onion, garlic, thyme, chopped parsley and dry red wine. Add 4 ounces of butter and when butter has melted, swish the butter and sauce together gently. Pour over steaks when hot and serve. Serves 6.
Whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly. Fold Cool Whip into mixture. Pour into baked pie crust. Sprinkle with chopped peanuts and freeze. Remove from freezer 10 minutes before serving.
Bake cake according to directions. While warm, take pineapple and sugar and bring to a boil. Punch holes in cake and pour over cake. Mix pudding and pour over cake. Let cake cool.
Mix all together and bake in 13 x 9 x 2-inch dish for 1 hour at 350°. Top with a few crushed potato chips.
Combine eggs, salt and milk. Add flour or enough to make a stiff dough. Roll thin on floured surface. Let stand a half hour. Cut into strips and let dry 2 hours or so. Add to chicken broth or soup of your choice.
Cover chicken with water and boil until done. Take chicken out of broth to cool. While chicken is cooking, peel and cut up vegetables. Cook vegetables in broth until tender. Cut chicken up and put in vegetables. (If you want this to be low-fat, take skin and fat off chicken before you cook it and add 2 chicken bouillon cubes.) When vegetables are almost done, mix 1 1/2 cups cold water with cornstarch and sugar. Add to mixture and stir gently. Season to taste. Enjoy.
In a 9 x 13 x 2-inch pan, sprinkle coconut and pecans in bottom of pan. Mix German chocolate cake mix as directed on box. Pour over coconut and pecans in pan. Mix confectioners sugar, margarine and cream cheese. Drop by spoonfuls on cake before baking. Bake at 350° for 35 minutes or until done.
Heat oven to 450°. Brush bottom of rectangular pan (13 x 9 x 2-inch) with 1 tablespoon of melted butter. Beat egg and water with a fork in a shallow dish. Mix flour and salt in another shallow dish.
Mix lettuce, hamburger, tomatoes, onion and cheese. Just before serving, add dressing and chips.
Combine sugar and cinnamon and set aside. On ungreased cookie sheet unroll dough. Brush top with butter. Sprinkle with sugar mixture. Cut through dough along original lines. Bake at 375° for 10 minutes.
Arrange frozen fillets on foil covered rack of broiler pan. Mix margarine, onion, sage and thyme. Spread over fillets. Set oven control to broil and/or 550°. Broil with tops 3 to 4 inches from heat, brushing occasionally with margarine, until fillets flake easily with fork 10 to 12 minutes. Sprinkle with paprika and parsley. Makes 4 servings.
Cut chicken breasts into chunks. In 10-inch skillet over high heat, cook chicken and salt in hot oil until tender. Remove chicken. In drippings, cook onion until tender. Stir in chili powder. Cook 1 minute. Stir in chicken, pinto beans, Ro-Tel, and sugar. Heat through. Warm tortillas. Top each tortilla with about 1/2 cup chicken mixture in lengthwise strip down center. Fold left and right sides of each tortilla over mixture, fold one end under. Top with tomatoes, guacamole, or salsa.
Mix all ingredients together. Pour half of mixture in casserole dish, then put 1/2 of cheese on top. Pour remaining mixture on top; sprinkle rest of cheese on top. Bake at 350° for 20 minutes or until real hot. The Ro-Tel with chilies can be chopped in blender.
Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, salad oil and eggs; mix well. Add carrots, pineapple, nuts and coconut; blend thoroughly.
Prepare cake mix as directed on pkg. Bake in 2 9-inch round pans, cool. Whip pudding and set aside. In a large, high, round container, place on one layer of cake and break it up with a fork. Pour 1\2 of the pudding over cake. Add one container of cool whip. Repeat layer. For extra flavor add 3 crushed Heath Bars to each layer. Refrigerate until ready to serve.
In heavy skillet or large electric skillet, heat oil and brown chicken. Add onion, pepper and spices, etc. (except rice). Stir and cook 15 minutes. Add rice, salt and consomme or water. Bring quickly to boil, reduce heat, cover and simmer until done (about 15 minutes), then add peas and pimento.
Cream butter and sugar; add eggs one at a time. Add extracts and beat. Add flour, cocoa and milk alternately. Add soda mixed in vinegar. Bake in three 1 layer pans at 350° for 25 to 30 minutes.
Brown and crumble sausage; drain well. Place sausage in 9-inch casserole. Place bread crumbs on next, then the grated cheese. Beat eggs and milk until frothy and pour over entire mixture. Cover and refrigerate overnight. Uncover and bake at 350° for 35 to 40 minutes. Needs no seasoning. Serve with coffee cake and fruit. This is easy and has become a holiday tradition for our family. This is super for New Year's Eve.
Dressing: Mix vinegar, sugar, salt and pepper together. Add sliced onion and stir until onion is not hot. Taste the mixture often to make sure it is not too sweet or too sour.
Roll chicken pieces in flour (mixed with salt, pepper and paprika). Brown in shortening. Remove chicken pieces. Add 1 tablespoon paprika and onion. Add mushroom soup to shortening in skillet. Return chicken to skillet. Cover and simmer one hour. Remove chicken and slowly stir in sour cream. Serve over chicken and cooked noodles.
Cream shortening. Add sugar gradually. Add eggs one at a time, beating well. Stir in banana. Combine remaining ingredients, stirring gently. Add blueberry mixture to creamed mixture. Stir until just moist. Spoon batter into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 55 minutes. Cool in pan 10 minutes. Remove from pan and cool completely.
Mix together and make soft dough. Knead quickly and roll to desired thickness. Cut and put on baking sheet. Bake at 425° for 20 minutes.
Mix ingredients. Drop by tablespoon on greased cookie sheet. Bake at 350° until brown.
Combine salad dressing mix, sour cream and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl. Top with half of the beans.
In a large bowl, layer bacon and vegetables. In a second bowl, combine sugar, cheese and dressing. Just before serving, pour dressing over and stir. Top with croutons.
Preheat oven to 200°. Place 2 kinds of chocolate chips and almond bark in a cake pan. Bake at 200° for 10 to 15 minutes. Mix together. Add peanuts and mix. Drop by spoonfuls onto waxed paper and cool.
Mix all together and pour over crackers. Let set for 1/2 hour. Spread on cookie sheet. Bake at 250° for 45 minutes or 1 hour.
Mix all ingredients well, except butter. Slowly melt butter in pan and add marinated chicken. Braise until chicken is thoroughly cooked.
Add sugar, paprika and salt to mixture of catsup, vinegar, onion, oil, lemon juice and garlic or Blue cheese; beat in blender or processor.
In 6-quart stew pot with cover, wash and strain rice 3 times. Set aside. Take first 11 ingredients and place in pot over medium/high flame and stir for approximately 5 minutes.
Wrap bacon around water chestnuts and broil until bacon is crispy. Add tomato sauce, brown sugar and some Worcestershire sauce to taste. Put in crock-pot and simmer for 2 hours.
Mix cornstarch, salt and sugar. Stir in pineapple juice. Heat on low until thickens. Mix small portion of thickened mixture with beaten egg yolk. Add to saucepan and cook a minute or two. Take off heat and stir in pineapple. Delicious between yellow cake layers.
Mix 1 c. crushed malted milk ball with frozen yogurt and spread into graham cracker crust. Mix cool whip with remaining 1/2 c. crushed malted milk balls. Spread over frozen yogurt mixture. Freeze and serve.