HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggs, sugars, flour and butter. Mix well. Add chips and nuts. Pour in crust. Bake 1 hour at 325°.
Thirty to forty-five minutes before starting, peel eggplants and cut in lengths. Place in colander and salt; let cry so bitterness may leave eggplant. Rinse in cold water. Saute onion and garlic in olive oil; do not chop garlic. Add tomatoes and water. Cook down until it becomes a sauce. Add into the sauce the eggplants and cook for about 40 minutes. Cook this recipe in a shallow, large pan, not a deep pan. Cook pasta; drain. Place on dish; add eggplant mixture and cheese. Delicious! Enjoy!
Mix all ingredients, except chicken halves. Be sure chicken is dry, place skin side down on broiler pan, brush top lightly with basting mixture. Place 6 to 8-inches under broiler. Broil for approximately 10 minutes, turn, brush skin side with mixture, broil another 10 minutes. Do this twice or until chicken is cooked thoroughly. Serves 4.
In a 3-quart casserole, beat eggs and mix in the mayonnaise. Cook broccoli as directed on the package. Drain well and mix into the egg mixture. Add cheese, 1/2 can of onions and pepper. Bake at 350° until set for about 30 minutes. Top with the remaining onions during the last 10 minutes of baking.
Cut cake into 1/4-inch slices. Arrange half the slices on bottom of 13 x 9-inch dish. In large mixing bowl, combine Eagle Brand, water and extract. Mix well. Add pudding mix; beat well. Chill for 5 minutes. Fold in whipped cream. Pour half the cream mixture over cake slices. Arrange peach slices on top. Repeat layering of cake slices and cream mixture. Chill for 4 hours or until set. Cut into squares to serve. Refrigerate leftovers. Easy to make and hard to resist.
Cook celery in a small amount of boiling salted water, about 8 minutes. Drain. Combine celery, soup and pimiento; spoon into a lightly greased 1-quart casserole. Sprinkle bread crumbs and almonds over celery mixture. Drizzle margarine over top. Bake at 350° for 35 minutes. Yields 4 to 6 servings.
Heat margarine in heavy 3-quart saucepan over medium-high heat until melted. Stir in sugar. Stir frequently with wood spoon 4 to 5 minutes while mixture melts and begins to turn golden brown. Continue cooking 1 to 2 minutes, stirring constantly, until mixture is golden and no longer granular. Remove from heat. Quickly add cereal and mix until cereal is completely coated. Spread on ungreased cookie sheet. Cool. Break into bite-size pieces. Store in airtight container.
For German chocolate cake, bake cake mix. Between thin layers and on top, spread with Cool Whip and sliced bananas. Refrigerate.
Slice and cook carrots. Drain and set aside. Saute onion in butter. Slice Velveeta cheese and melt into butter. Mix cheese sauce and carrots. Place in casserole. Crush Ritz crackers on top. Bake at 350° for 20 minutes.
Mix all ingredients in a 9 x 13-inch pan. Bake for 1 hour at 350°.
Mix all ingredients together. Roll dough out on lightly floured surface to 1/2 inch thickness. Cut with floured donut cutter. Fry in oil (375°) about 1 1/2 minutes on each side or until golden brown. Cool slightly and dust with confectioners sugar.
Preheat oven to 375°. In a bowl, combine sugar, cinnamon and almond extract. In a separate bowl, combine margarine and vanilla. Separate dough into 10 biscuits. Roll or press each into a 3-inch circle. Dip each cream cheese cube into margarine, then in sugar mixture. Place each cube into center of each circle biscuit. Fold dough over cube (cover completely). Shape into balls. Dip each ball into margarine, then roll in sugar mixture. Place seam side down in ungreased muffin cup. Bake at 375° for 12 to 18 minutes or until brown. Store in refrigerator.
Brown hamburger with onion and celery. Season to taste with salt and pepper. Put meat mixture in a casserole. Add beans and soup, then mix. Top with Tater Tots and bake 1 hour at 350°.
Mix flour, shortening and brown sugar together. Keep out 1/2 cup crumbs. Mix rest of ingredients into remaining crumbs. Place in 9 x 13-inch cake pan. Put 1/2 cup of crumbs on top and bake at 350° for 30 minutes.
In a large saucepan, heat oil until hot. Add onion and garlic. Saute until tender, about 5 minutes. Add crushed tomatoes, salt, Italian seasoning and black pepper. Bring to a boil. Reduce heat and simmer, covered, 10 minutes, stirring occasionally. Add wine. Simmer, covered, for 5 minutes. Serve over freshly cooked pasta. Yield: About 4 cups.
Cream butter, sugar and vanilla. Add flour and salt. Mix together. Then add nuts. When cool, roll in powdered sugar twice. Bake at 325° for 20 minutes.
For cornbread, combine first 6 ingredients in order listed; mix well. Pour into greased 9 x 13-inch pan. Bake at 350° for approximately 30 minutes or until done.
Cook peas and limas according to package directions; do not drain. Combine peas, limas and remaining ingredients except butter and stuffing mix. Stir to combine. Spoon into lightly greased 2-quart casserole.
Mix shortening, brown sugar, eggs and vanilla in bowl. Mix together the flour, soda, salt and spices; gradually add to creamed mixture. Beat until smooth; stir in oatmeal.
Preheat oven to 350°. In a large skillet, cook sausage until brown. Separate crescent rolls into triangles. Place in ungreased 12-inch rimmed pizza pan with points toward the center. Press together, seal perforations and form a circle. Turn edges to make rim. Sprinkle sausage over crust. Top with hash browns. Add peppers and onions if desired. Sprinkle with Cheddar cheese. Stir egg, milk, salt and pepper in a small bowl. Pour over pizza evenly. Sprinkle with Parmesan cheese. Bake 20 minutes.
In a 3-quart soup pot, saute sausage until lightly browned; drain all but 2 tablespoons fat. Add onion, peppers and garlic and cook until tender. Add corn and chicken stock. Bring to a boil. Add half and half. Heat, add cornstarch (3 tablespoons mixed with 3 tablespoons of water). Heat well, will not be very thick. Garnish with chopped parsley, if desired.
Put apples in a large bowl. Break eggs over apples and stir. Add rest of ingredients, one at a time, stirring after each addition. Bake in 9 x 13-inch baking pan in preheated 350° oven for 50 to 60 minutes or until done.
Cook squash, onion, salt and pepper and butter until tender; drain. Melt margarine and mix with 1/2 of dressing and other ingredients. Mix the other 1/2 of the dressing with 1 stick margarine and mix separately. Spoon squash mixture into greased casserole dish. Top with remaining dressing and margarine mixture. Bake at 350° for 30 minutes.
Boil potatoes whole, then cool, peel and dice them. Mix with the rest of ingredients. Place in casserole dish. Bake at 350° for 30 minutes or until cheese melts.
Dissolve jello and sugar in boiling water. Add remaining ingredients. Stir and freeze. Add 1 (2-liter) of 7-Up. Remove from freezer 1 hour prior to serving. Pour 7-Up over frozen punch. Serve slushy.
Simmer about 30 minutes. Stir often to keep from sticking. Add a little water if too thick.
Chop up chicken into cubes. Brown sausage and chicken; add Tony's seasoning. Using a blender, blend celery, onion, bell pepper, and small amount of water. Saute for 10 minutes; add other ingredients and more water. Cook for 1 1/2 hours. Gravy will be thin. Serve over rice.
In saucepan, bring the 1 3/4 cups water to boiling. Remove from heat and stir in rice. Cover and set aside. In skillet, cook bacon until crisp. Remove bacon and crumble, reserving 2 tablespoons drippings; set aside.
Measure flour into small saucepan. Add milk gradually, stirring until smooth. Cook over low heat, stirring constantly until mixture is thick. Cool. Blend butter and sugar until fluffy. Add flour mixture and vanilla and beat until light and of spreading consistency. Frost cake and refrigerate. Very like whipped cream. Very good!
Mix all ingredients together. Pour into an unbaked pastry shell. Bake in preheated oven at 350° for 30 minutes. Yields 8 servings.
Cream cheese should be room temperature. Mix all ingredients. Pour into any kind of pie shell. Refrigerate overnight. Top with whipped cream or Cool Whip and enjoy.
Combine bread crumbs, seasonings, eggs and milk. Add ground beef, mixing lightly. Shape into small meatballs. Roll in flour, coating generously. Using a large heavy skillet, brown meatballs in oil for about 10 minutes, turning to brown all sides. Remove meatballs from pan. Blend flour into pan drippings; gradually stir in broth. Cook, stirring constantly, until mixture boils. Add meatballs and simmer 10 minutes. Makes about 60 meatballs.
Chop garlic. Add soy sauce and all remaining ingredients, mixing well. Add chicken wings and marinate in refrigerator overnight or all afternoon, making sure liquid mixture covers all chicken from time to time.
Pout puittig in crust. Mix egg yolks and sugge. Pout the meringue in the crust. And bake on 350°.
Combine all ingredients in the order given. Mix well. Roll in small balls. Place on greased cookie sheet and slightly flatten each cookie. Bake in a preheated 350° oven for 10 to 15 minutes. Yields 10 dozen.
Mix all ingredients together in large bowl. Spray loaf pan with no stick cooking spray. Mold mixture into loaf shape in pan. Bake for 1 hour 15 minutes at 350°. Let stand 5 minutes before slicing.
Mix the butter, cheese and salt in mixer until creamy. Mix in flour and blend thoroughly. Make 14 balls from this mix. Wrap in waxed paper and refrigerate overnight. Make the filling of the nuts, sugar and cinnamon and add the beaten white of an egg. The next day, roll each ball into a 6-inch circle. Cut each circle into 6 pie shaped wedges. Place 1/2 teaspoon of filling on each section and roll, beginning at the wide end. Form into crescents and place on ungreased cookie sheets. Sprinkle with cinnamon and sugar. Bake at 375° until lightly browned, about 7 or 8 minutes.
Melt candy bars and 1 stick of butter together and set aside. Cream other stick of butter with sugar and eggs. Sift together flour and soda. Add flour mixture to creamed mixture, then add Milky Way mixture and nuts. Bake in tube pan for 1 hour and 15 minutes at 350°.
Mix vinegar, water and all seasonings together. Pour over vegetables. Colorful and tasty salad.
Cook onion and celery in butter 5 minutes. Combine all ingredients. Pour in greased casserole. Bake 1 hour in 350° oven.
Cream together margarine and sugars. Then add eggs, vanilla and water. Mix well. Add flour, salt, soda, chocolate chips and nuts (if desired). Drop by tablespoons on ungreased cookie sheet. Bake at 360° for 13 to 15 minutes. Cool on wire rack before storing. Makes about 12 dozen cookies. One slice of bread in top of container keeps cookies soft.
Brown meat and drain. Mix beans with meat. Spray casserole with Pam. Layer, starting with a layer of corn tortillas and next a layer of meat/bean mixture. Keep alternating tortillas and meat. Mix chicken soup and Ro-Tel. Pour over casserole and top with cheese. Bake at 350° for about 30 to 45 minutes.
Boil spareribs 30 minutes; drain. Place ribs, fryer and sausage in a large Dutch oven pan. Cover with 1 large sliced onion and 2 crushed cloves garlic and cover with sauce.
Mix flour and shortening with fork until finely made pieces. Add other ingredients; mix until combined. (May need a bit more water.) Form a large ball and divide into 4 or 5 pieces. Form into balls and flatten slightly. Wrap each in Saran Wrap. Keeps very well frozen for 3 months. Makes 5 pie crusts.
Spread pie filling evenly in a 9 x 13-inch cake pan, then spread cake mix (right out of package). Melt oleo and drizzle oleo over cake mix. Put in oven for about 1 hour at 350° to 375°. Let cool; serve with whipped cream.
Bake cake mix (per box instructions) in 9-inch layer pans. Cool. Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in fruit juice; chill until thickened but not set. Stir in pineapple, nuts and lemon juice. Place 2 strips of aluminum foil in each of the pans. Place the cake in the pans. Put gelatin mixture on the cake layers. Chill until firm. In a bowl, beat the cream cheese and sugar until stiff. With foil strips, lift cake out and stack. Frost sides with whipped cream. Refrigerate.
Sift flour and sugar in bowl. Blend in butter. Pat evenly in bottom of 8 x 8-inch pan. Bake for 20 minutes at 350°. Meanwhile, beat together eggs, sugar, baking powder, lemon juice and salt. Pour over baked crust and return to oven 20 to 25 minutes at 350°. Cool and cut in squares. Sprinkle with powdered sugar.
Place drained pears in a baking dish with 1/3 cup of their juice. Mix sugar and cinnamon together and sprinkle over pears. Place a paper-thin slice of lemon on each pear half and a marshmallow on top of the lemon slice. Place in a moderately hot oven (400°).
Mix sugar and oil well. Beat in eggs and vanilla. Add apples. Sift flour, soda, salt and cinnamon together and add to apple mixture. Add chopped nuts. Bake in ungreased tube pan or greased Bundt pan for 1 hour at 350° or until toothpick is clean. Let set 10 minutes; turn on plate. When cool, sprinkle with powdered sugar.
Mix rice with soup. Swish some water around in the cans. Spread this mixture in bottom of casserole or large baking dish. Cover with pieces of chicken; sprinkle contents of package of onion soup over the chicken and rice (I used a roaster). Cover tightly with foil. Bake in a 350° oven for about 2 hours. Just forget about it in the oven. You'll know when it is done; it smells delicious.
Cream the sugar and shortening. Add eggs, one at a time. Beat. Add part of banana pulp. Beat and add part of flour (with soda, baking powder and salt added). Next add bananas and flour until all is mixed. Beat well. Add nuts. Bake in greased bread pan or angel food pan for 45 minutes at 350°. When bread leaves side of pan, it is done. Use no liquids as banana pulp is the liquid.
Cream dressing, ketchup and cheese until soft. Mix in onions. When creamy, add in sea legs and chill.
Cook chicken on top of the stove with the onion soup mix until chicken is tender; debone and skin. Degrease the broth by placing pot in refrigerator until the grease comes to the top. Skim the fat off. Heat the mixture again and bring to a boil. Add rice and chicken. Simmer until done.
*Sometimes less cheese can be used and add browned sausage or ham (place on top of bread).
Note: This classic recipe has many variations. Serve with vine-ripened tomatoes, crisp bacon, toast and preserves for truly wonderful meal.
Cook string beans and lima beans in salt water until tender. Drain and add other mixture. Cook all 20 minutes. Cool in airtight jars. (I pour into hot, sterilized jars and process in boiling water for 20 minutes.)
Mix all ingredients together in glass casserole dish. Bake at 375° for 40 to 45 minutes.
Mix Jell-O, hot water and sugar. Put cranberries, orange and apple in food chopper. Add to Jell-O mixture; add chopped celery and drained pineapple. Sprinkle nuts over top. Chill.
Dissolve marshmallows in coffee. When cool, add whipped cream. Pour in glasses. Makes 3 to 4 servings.
Cream together sugar, brown sugar, margarine, egg, oil and vanilla. Mix well. Gradually add the dry ingredients. Mix well. Chill dough for 1 hour or overnight. Shape dough into small balls. Place on greased cookie sheet. Flatten with a glass dipped in sugar. Bake at 350° for 12 to 15 minutes.
Over medium heat, melt butter in small saucepan. Stir in flour and cook until bubbly. Add broth and Worcestershire sauce; cook, stirring until thickened. Add 2 cups cheese; empty sour cream into medium bowl. Gradually add hot cheese, stirring constantly. In large shallow baking dish, place cooked broccoli and cooked chicken on each crepe. Spoon 1 tablespoon sauce over each. Fold crepes over. Pour remaining sauce over all. Sprinkle with remaining cup of cheese. Cover and heat at 350° for 20 to 30 minutes.
Beat egg yolks until thick and lemon colored. Add peel and juice; beat until thick. Gradually beat in 1 cup sugar and the salt. Carefully fold in flour. Beat egg whites until foamy. Add cream of tartar; beat to soft peaks. Gradually add remaining 1/2 cup sugar, beating to stiff peaks. Thoroughly fold whites into yolk mixture. Bake in ungreased 10-inch tube pan at 325° for 55 minutes or until done. Invert pan and cool. Slice cake and serve with 2 tablespoons of Orange Angel Fluff topping (recipe follows).
Cook rhubarb with sugar and crushed pineapple until done. Add Sure-Jell and Jell-O. Fill jelly jars and seal well.
Combine 1 cup milk and the cornstarch; beat until smooth. Add 3 cups milk and the sugar. Cook in double boiler, stirring occasionally, for 20 minutes. Beat until light the eggs. Gradually add eggs to hot mixture. Cook 2 minutes longer; stir constantly. Pour through strainer. Stir in 2 cups milk, the whipping cream, salt and vanilla. Pour into freezer. Add more milk, if needed.
Stir cocoa and baking soda in bowl. Blend in 1/3 cup oil. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup oil. Stir until smooth. Add flour, vanilla and salt; blend completely. Bake in greased 9 x 13-inch pan at 350° for 40 minutes. May add chopped pecans.
Preheat oven to 350°. Salt beef, then roll in flour. Brown beef in a skillet. Dip out into baking dish. Mix mushroom soup with 1 can of water and pour over browned beef. Bake for 45 minutes in oven at 350°.
Brown ground beef and drain. Chop tomatoes into small pieces. combine with chopped onion and ground beef. Simmer for 5 minutes. Mix all ingredients except cheese in 2-quart baking dish. Top with grated cheese and bake at 350° for 30 minutes or until cheese is browned.
Preheat oven to 350°. Saute butter and onion. Put rice in 2-quart saucepan. Mix soup and milk together and pour 1/2 of it over the rice. Then add the broccoli and onion. Put the other 1/2 of soup over that. Add the cheese over the top. Bake 1/2 hour or more. Serves 4 to 6.
Dump cherry pie filing into long flat baking dish. Dump pineapple, juice and all. Dump dry cake mix lightly over fruits. Do not mix. Melt margarine and spread evenly over top. (Optional: Sprinkle lightly with cinnamon.) Bake 30 minutes at 350° or until top is golden brown. Serve hot or cold. This is a dessert, not a cake.
Beat eggs slightly. Add sugar, oil and carrots. Sift dry ingredients together and add to other mix. Bake in 3 layers for 30 minutes at 350°.
Use blender and combine lemon juice, yolks and gelatin on low. Pour in milk and sugar; blend for one minute on high. Add cheese by spoonful, blending until smooth. Pour into graham cracker shell and refrigerate. Use fresh fruit on top to decorate.
Mix first 7 ingredients in bowl. Shape after all seasonings are applied. Place in loaf pan sprayed with Pam. Pour about 1/2 small can of tomato sauce over loaf. Bake at 350° for 1 to 1 1/2 hours. Serves 8.
Melt butter in 2-quart saucepan. Add onion; saute until tender (5 minutes). Add flour; stir until it starts to turn brown (2 to 3 minutes). Stir in broth, then milk, stirring constantly. Add potatoes and green onions; simmer for 30 minutes. Add cheese; stir to melt. Serve topped with cooked, crumbled bacon, if desired.
Preheat oven to 350° with oven rack in center. For each cookie, cover cookie sheets with foil and grease lightly. Using an 8-inch pot lid or round baking pan as a pattern, make a ring on the greased surface.
Melt butter in saucepan. Add rice and mushrooms. Saute until lightly browned. Stir in soup mix and water. Bring to a boil. Reduce heat to low. Cover and cook for 20 minutes or until rice is tender.
Grind vegetables using coarse blade. Sprinkle with salt; let stand overnight. Rinse and drain well. Combine remaining ingredients. Mix well and pour this over the vegetables. Heat to boiling and simmer for 3 minutes. Put into jars and seal.
Open quahogs, save shells (wash), chop quahog meat and mix with Ritz crackers, bread crumbs, celery, onion, Louisiana hot sauce and garlic. Add quahog juice until moist. Fill quahog half shells with stuffing mix; sprinkle with paprika and bake on cookie sheet for about 30 minutes at 375°.
Combine flour, sugar and baking powder. Add evaporated milk, water and melted butter. Stir thoroughly. Mix in cranberries. Spoon into buttered 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake 1 hour at 350°. Cool 10 minutes on wire rack before removing from pan.
Mix melted butter, flour and sugar. Add water, milk and egg yolks. Cook until thick and top with egg whites.
Cook sausage until done. Crumble, then drain. Mix cheese and sausage. Sprinkle in pie shell. Beat eggs lightly and combine remaining ingredients. Pour in pie shell. Bake at 375° for 40 to 45 minutes. Cool on rack 10 minutes. Yum! Yum!
Place eggs, milk, cream cheese, vanilla, sugar and cornstarch in blender container; blend 5 minutes. Pour batter into greased 9-inch pie plate. Evenly spoon pineapple on batter and sprinkle with cinnamon. Bake at 350° for 45 to 60 minutes. Chill before serving (preferably overnight).
For each egg, use 1 to 2 teaspoons of Pace medium picante sauce and 1 tablespoon of milk. Beat eggs slightly. Stir in picante sauce and milk. Cook over low heat in a greased nonstick pan, stirring from edges, until done. Salt and pepper to taste.
Combine lamb, rice, onion, mint, salt, allspice and pepper and mix thoroughly. Shape into 12 balls. Heat oil in skillet, add lamb balls and cook until brown and desired doneness.
Put 6 biscuits on floured board and roll two ways. Do same to other six. After rolled out, put butter on top of dough; sprinkle nutmeg, cinnamon and sugar on flat roll. Begin rolling until you have a long roll. Slice; arrange in a greased pan; do not crowd. Put a little butter on each roll. Sprinkle remaining sugar mixture on rolls. Pour water about 1/2 way up. Cook at 375° until brown.
Use a 9 x 13-inch pan sprayed with Pam. Line pan in bottom with whole graham crackers.
Melt margarine and add other ingredients. Stir until creamy smooth. Pour mixture into greased pan. Nuts may be added if desired.
Prepare and clean wings. In food processor, finely grind bread. Measure out 1 1/2 cups bread crumbs. Grind mustard seeds to fine.
Mix in 9 x 12-inch baking dish and sprinkle with topping.
Soak beans in sufficient water to cover by 2 to 3-inches overnight. Drain beans and save water. Saute soaked beans in oil for 10 to 15 minutes. Add water from soak and bring to a boil. Reduce heat, cover and simmer for 3 to 4 hours, until tender and broth is thickened and dark. Add onion, garlic and herbs during first hour of cooking. Serve with lemon, sour cream and dark bread.
Wrap water chestnuts with 1/2 slice bacon; secure with toothpicks. Mix sugar and ketchup; pour over water chestnuts. Broil bacon and water chestnuts, then pour sauce over and bake at 350° for 1/2 hour.
Combine all ingredients. Form a loaf. Place in shallow baking pan and bake at 350° for about 1 hour.
Brown beef in oil in heavy saucepan. Stir in onion soup mix, tomato paste and water. Simmer, covered, 1 1/2 hours, or until meat is tender. Serve over hot noodles with dollop of sour cream. Makes 4 to 6 servings.
Press crescent rolls into a 10 x 13-inch cookie sheet. Bake at 350° for 8 to 10 minutes. Cool. Mix next 5 ingredients and spread over the crust. Mix the vegetables together and firmly press into cheese mixture. Refrigerate. Cut into squares.
Dissolve gelatin in boiling water. Cool until slightly thickened. Measure 1/2 cup gelatin and blend into whipped topping. Tint with small amount of food coloring. Chill until stiff enough to mound. Spread over bottom and sides of crust. Spread strawberry halves on top of topping. Gently spoon remainder of gelatin on top. Decorate with a few strawberry halves. Chill until gelatin is firm.
Sift flour with soda, cinnamon, nutmeg and salt. Beat eggs until very light, then gradually beat in sugar until mixture is fluffy. Slowly add oil, beating to keep the mixture light. Fold in the flour mixture with a spatula, then add carrots, vanilla, grated peel and nuts. Spread in a greased and floured tube pan, two 9-inch round cake pans or one 9 x 13-inch baking pan. Bake in preheated 350° oven for 45 to 60 minutes, until cake tests done. Cool in pan(s) for 10 minutes before removing from pan to cool completely.