HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring to boil the first 4 ingredients and boil 1 minute. Then add oats, peanut butter and vanilla. Stir quickly and drop by teaspoon on wax paper.
Dissolve jello in boiling water. Beat in ice cream. Add peaches and whipped topping. Put into baked pie shell.
Place all ingredients in electric blender. Mix until completely blended, 5 to 8 minutes. Refrigerate.
Mix first five ingredients plus 1/2 cup of catsup. Place in loaf pan. Mix remainder of ingredients and pour over top. Bake 1 hour and 15 minutes at 350°.
Mix meat, eggs, onion, bell pepper, parsley, salt and pepper in a large bowl. When mixed, roll it out into the form of a loaf and place it in a 9 x 5 x 2-inch loaf pan. Place the 2 slices of bacon over the meat loaf and cover with tomato sauce. Bake at 350° for 1 1/2 hours.
Heat sugar, chocolate and evaporated milk until chocolate melts and ingredients come to a boil. Cook on high for 15 minutes. Stir constantly. Remove from heat and add margarine, Marshmallow Creme, peanut butter and nuts. Beat with wooden spoon until smooth. Pour into buttered greased pan. Cut when warm for best results.
Add enough water to nectar to make 2 cups. Heat and dissolve Jell-O in liquid. Drain cherries and cut in half. Add cherries, pineapple and nuts to Jell-O mixture. Stir well and refrigerate until set.
Combine cornflakes, dressing and Parmesan cheese in bowl. Dip chicken in milk; roll in crumb mixture. Place chicken in lightly greased dish. Bake at 375° for 18 to 20 minutes or until done.
Sift together flour, baking soda, baking powder and salt. Add corn flakes. Set aside. In top of double boiler, over hot water, melt 2 squares of chocolate. In a large bowl, beat shortening, sugar and eggs until light and fluffy, about 5 minutes at medium speed. At low speed, beat in sour cream, vanilla and flour mixture, then chocolate; beat just until combined. Chill dough 1 hour.
Combine first 4 ingredients. Refrigerate for 1 hour. Remove and shape into balls, using about 1/8 cup of mixture for each ball.
Combine all ingredients except oleo. Use oleo to grease loaf pan or melt into skillet. If making loaf, pat mixture into greased loaf pan. Bake at 350° for 30 minutes until loaf is firm and done, or shape mixture into 6 patties and add patties to melted oleo and "fry" cook in skillet until brown and crispy. Turn patties and brown. Serve hot!
Mash avocados with lemon juice, salt and pepper. Combine this with sour cream, Miracle Whip and taco seasoning. Layer as follows (on serving platter): bean dip, avocado mixture, sour cream, onions, tomatoes, olives and cheese. Serve with tortilla chips.
Combine bouillon cube, water and potatoes in large pot and cook 10 minutes. Add onion and assorted veggies. Cook 10 minutes or until done. Add remaining ingredients and heat thoroughly until Cheez Whiz is melted; do not boil. If soup is thin, add 2 tablespoons cornstarch, mixed with 1/4 cup cold water.
Seperate the rolls into triangles Place link on wide end of each triangle and roll up. Place tip down on ungreased baking sheet. Bake 400° for 10-15 min. or until golden brown. Yield 8 servings
Melt chips. Stir in nuts. Stir in noodles. Using a teaspoon, drop onto waxed paper and allow to harden.
Cook rice according to directions. Do not drain excess water or cook until dry. Stir sausage and sour cream into the rice and pour into casserole dish. Bake at 350° for 30 minutes.
Grease and flour a square pan (8 x 8 x 2-inch) or round pan (9 x 1 1/2-inch). Beat all ingredients except topping on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed for 4 minutes, scraping bowl occasionally. Pour into pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool slightly; spread with topping. Set oven control to broil. Broil cake with top 3 inches from heat for about 3 minutes or until topping is golden brown.
Cream butter and sugar well. Add eggs and flour alternately. Add vanilla. Bake in tube cake pan for 1 hour and 15 minutes at 300°. (Due to different ovens, watch closely the last 15 minutes of baking.)
Slice the cake and put half in a 9 x 13-inch pan. Mix the milk and water until smooth. Add pudding and fold in Cool Whip. Add vanilla and mix. Smooth half on cake, then half the peaches. Add another layer of cake, the rest of the topping and the remainder of the peaches. Refrigerate 3 hours.
In saucepan melt butter and saute onions. Cook until onions are lightly browned. Add Ro-Tel, tomato sauce and tomato paste and approximately 5 cups water. Cook on low until sauce thickens. Add salt, red pepper, garlic and chili powder. Add meat and approximately 2 cups water. Cook 30 minutes on low, stirring occasionally. Serve over rice.
Lightly fry bacon in saucepan. Add onion; fry until bacon is crisp. Blend in flour, salt and pepper; stir well. Yields 4 servings.
Mix shortening, brown sugar and eggs thoroughly. Stir in honey and vanilla. Blend flour and soda. Stir in. Chill several hours or overnight.
Mix sugar, corn syrup and melted butter. Add well beaten eggs and pecans. Bake at 400° for 10 minutes, then at 350° for 30 to 35 minutes.
Mix flour, cocoa and water. In pan, boil oleo and oil. Pour over dry ingredients. Mix by hand, then add the eggs. Pour in greased 16 x 20-inch pan. Bake at 400° for 20 to 25 minutes. Cover with Chocolate Sheet Cake Icing.
Soak crumbled biscuits in hot water for a few minutes. Add sugar, butter, vanilla, milk, beaten eggs and nutmeg, mixing after ingredients are added. Pour into greased baking dish. Bake at 400° until brown.
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inch). Sprinkle ham, cheese and onion in plate. Beat remaining ingredients for 1 minute. Pour into plate. Bake until golden brown and knife inserted in center comes out clean, usually 35 to 40 minutes. Cool 5 minutes.
Mix equal parts of mustard and jelly in saucepan; stir until well blended over medium heat. Slice hot dogs into bite size pieces. Add to mixture. Simmer until hot dogs are done.
Combine the first 6 ingredients in bowl. Add spareribs and toss to thoroughly coat pieces with sauce. Reserving sauce, remove ribs and place, meaty side up, in a 9 x 13-inch microwave-safe dish. Let stand 10 minutes. Cover and microwave on Medium-high (70%) for 16 minutes, rotating dish once. Place ribs on grill 4 to 5 inches from medium-hot coals. Brush with reserved sauce. Cook 8 to 10 minutes; turn and brush occasionally with sauce or place ribs on rack of broiler pan and brush with reserved sauce; broil 4 to 5 inches from heat source 6 minutes on each side. Brush once with remaining sauce.
In a mixing bowl, blend meat with egg, milk and bread crumbs. Stir in salt, ginger, nutmeg, allspice and onion. Mix well. Cut out core of cabbage. Carefully separate outer 10 to 12 leaves (reserve remainder for other use). Remove center thick vein of each leaf. Drop leaves into boiling water. Cover. Steam 3 minutes or until soft and bright green. Remove with slotted spoon. Reserve liquid.
Mix ingredients and roll into small balls. Chill balls for an hour. Melt chocolate chips in double boiler. Dip balls into melted chocolate. Let cool.
Heat apple juice on low and add apples as you slice them. Remove with a slotted spoon and place in pie shell. Add spice and cornstarch to juice and stir well until thickened. Pour over apples. Top with remaining crust. Bake at 350° for 1 hour.
Dissolve gelatin in boiling water. Add lemon juice. Cool. Cream together cream cheese, sugar and vanilla. Add gelatin and mix well. Fold whipped Milnot into gelatin mixture.
Pare potatoes; cut into quarters. Combine flour, cheese, salt and pepper in a plastic bag. Moisten potatoes with water and shake a few at a time in the bag, coating well with cheese mixture.
Blend cornstarch and sugar; stir in Sprite (carbonated beverage). Cook and stir until clear, add red food coloring. Pour over fresh strawberries in already baked pie crusts. May add Cool Whip or whipped cream to cooled pie.
Bake crescent rolls according to directions (lay out flat). Mix next 3 ingredients and spread on baked dough. Top with chopped vegetables of your choice and top with shredded cheese.
Mix Jiffy corn meal mix as on box, using the three eggs. Add the rest of the ingredients and bake at 350° until done. No longer than cornbread takes.
Preheat oven to 350°. Cream together butter, sugar, eggs and vanilla. Add the flour, baking soda and salt. Shape into 1-inch balls and roll in ground nuts. Place on ungreased baking sheet and bake for 10 minutes or until set. Press Kiss in center of each cookie. Cool on wire rack.
Drain spinach and artichokes. Mix all ingredients (except Parmesan cheese). Spread in a casserole dish. Top with shredded cheese. Bake at 375° until cheese browns.
Sift flour, sugar, baking powder, salt and cocoa. Mix milk, vanilla and shortening. Add dry ingredients and nuts; mix well. Put in deep greased 9 x 9-inch pan.
Grease muffin tins and preheat oven to 350°. Makes 12 muffins. In mixing bowl, beat egg slightly with a fork. Stir in milk and oil. Measure and blend the flour, sugar, baking powder and salt. Add all at once to liquid mixture. Stir just enough to moisten dry ingredients. No extra strokes! Fill each cup approximately 1/2 full. Wipe off any spilled batter. Place in center of oven for 20 to 25 minutes. Remove to cooling rack. Loosen and lift out. Serve piping hot.
Arrange in layers: potatoes, carrots, corn and rice. Mix ground beef and onions together with salt and pepper to taste. Put mixture on top of rice. Pour can of tomatoes over meat. Punch holes in the top so juice goes down. Bake at 350° for 1 1/2 hours. Grated cheese may be added on top, if desired.
Layer peas, asparagus, soup and crackers. After all are layered top completely with cheese. Bake in moderate oven at 350° until bubbly.
Dissolve Jell-O and sugar in hot water. Add other ingredients. Chill.
Cut tenderloin into 1/4-inch thick slices. Brown in skillet in 1/2 cup oil. Sprinkle with Molly McButter and garlic salt. After meat loses red color, add dry mustard and sugar. Reduce heat and add tomato juice, pepper seed, green pepper and onion. Simmer for about 1 hour, covered. If necessary, thicken sauce with cornstarch. Serve over cooked Uncle Ben's long grain rice.
Combine all ingredients and place into a small casserole dish. Heat in a 325° oven until mixture is hot and cheese has melted. About 20 to 30 minutes.
In 4-quart saucepan, combine broth, carrot, celery, onion, parsley, poultry seasoning and thyme. Heat to boiling. Cover and cook over low heat for 15 minutes; stir occasionally.
Cook peppers and onion with the dressing drizzled over. You want enough liquid to gently simmer. In covered casserole, bake at 375° for 3/4 hour, stirring occasionally. Cook until softened. Spread cheese over peppers. Place under broiler until cheese is melted.
Cook sugar and cream on stove. Boil for 7 minutes, stirring constantly. Add butter, vanilla and chocolate chips, beating with spoon until smooth. Add nuts and pour into buttered 9 x 13-inch pan. Cool and cut.
Mix all sauce ingredients and pour over fish. Let stand for 20 minutes. Place on grill. Baste with remaining sauce.
Filling: In large saucepan, cook meat until no longer pink; drain off fat. Stir in undrained tomatoes, allspice, garlic salt and pepper. Bring to boiling. Reduce heat; cover and simmer 15 minutes, stirring often. Uncover and simmer 10 minutes more or until most of liquid evaporates, stirring often.
Layer from bottom, bean dip and dressing first. Mix sour cream, mayonnaise and taco seasoning and put as layer. Third layer is tomatoes, then onions and olives. Sprinkle top with cheese.
Cook macaroni as directed on package. Drain. In a medium bowl combine macaroni, flaked chicken and next 4 ingredients. Mix well. In a small bowl, blend remaining ingredients. Add to salad mixture; toss to coat. Cover; chill. Toss before serving. Makes 6 to 8 servings.
Drop the cattails into a quart of boiling water and boil for 4 minutes. Drain and cool. Scrape off enough of the green part to make about 1 1/4 cups and place in a bowl. Add egg, butter, nutmeg and pepper. Mix well.
Put cherry pie mix in 9 x 13-inch pan (approximate). Sprinkle 1 cup of cake mix over the cherries. Pour 1/2 cup melted margarine over the top. Bake at 350° until brown and crispy (15 minutes).
Beat together and pour into 13 x 9-inch greased pan. Bake at 350° for 1 hour.
Mix first three ingredients together with Jello. Mix well. Stir in marshmallows. Serve in ice cream cones or cups. Great for grandchildren.
Rinse, drain and hull or clean berries. Should have 2 cups berries. Puree berries along with remaining ingredients in a blender or a food processor until smooth. If berries have seeds, strain after pureeing. Serve with cakes, poached fruits and custards.
Preheat oven to 450°. Arrange chicken in single layer in baking dish. Stir together honey, mustard, soy sauce, salt and ground hot red pepper in small cup. Brush chicken with half of the honey-mustard mixture. Place chicken in preheated oven. Immediately reduce oven temperature from 450° to 375°. Bake 55 minutes for fryer and 30 to 45 minutes for boneless chicken breasts. Baste two or three times during cooking.
Melt butterscotch morsels with peanut butter in heavy saucepan over low heat. Stir until blended. Stir in Rice Krispies. Press half of the mixture in buttered 8-inch square pan. Chill, setting remainder aside. Stir the chocolate morsels, confectioners sugar, butter and water over hot water until chocolate melts. Spread over the chilled mixture. Top with the other half of Rice Krispies mixture. Chill. Cut into squares.
Melt velveeta, mix all items together. Warm in the oven to desired heat.
In small bowl, dissolve the yeast and 1/2 teaspoon sugar in the 1 cup warm water and set aside. In large bowl, mix together hot water, sugar, margarine and salt. Stir in 6 to 8 cups of flour and then stir in the yeast mixture. Add rest of the flour to make a soft dough and knead very good. Let rise. Knead down and it is ready to put in greased pans. May make rolls, sweet rolls, tea rings, etc. Let rise. Bake at 375° for 18 to 20 minutes or until done. Family favorite!
Mix butter and sugar thoroughly. Stir in flour. Mix thoroughly with hands. Chill dough. Roll out 1/3 to 1/2 inch thick. Cut into fancy shapes. Place on ungreased baking sheet. Bake (the tops do not brown during baking, nor does the shape of the cookies change) at 300° for 20 to 25 minutes. Makes about 2 dozen 1 x 1 1/2-inch cookies.
Sift first 7 ingredients together. Blend butter and sugar. Mix molasses and coffee. Add to butter mixture alternately with flour. Fold in chocolate. Drop by teaspoons on greased cookie sheet. Bake at 375° for about 10 minutes. Yield: 5 dozen.
Mix yeast in warm water, add sugar and beat on Mixmaster. Add salt and half of the flour. Beat well. Add egg and oil; beat the rest of the flour in it. When the consistency of dough, place in a large pan, cover with a damp cloth and place in refrigerator until ready to use.
Spread dough onto pizza or cookie sheet. Bake according to directions. Mix cream cheese and mayonnaise with Hidden Valley dressing. Spread on dough. Chop cauliflower, broccoli and peppers. Spread vegetables over cream cheese generously.
Beat eggs, then add and beat in condensed milk, one can at a time. Mix in sugar and add vanilla and whole milk. This may be varied with fruits; just add them before the whole milk so that you can adjust it to the freezer capacity.
Drain oranges and reserve juice. Add all other ingredients. You may add some of the juice if needed.
Mix Cool Whip, milk and lemon juice together. Pour into graham cracker crust. Keep in refrigerator.
Cook chicken and cut up. Mix with soup, cheese and curry powder. Cook broccoli until tender. Drain; put in buttered casserole. Pour chicken mixture over it. Bake in 350° oven until bubbly. Additional grated cheese may be added to top.
Cut eggplant crosswise into slices about 1/4 inch thick. Pat into a colander; sprinkle with salt. Leave to drain 30 minutes. Wipe dry with paper toweling. Saute onion in 2 tablespoons of the oil in a large skillet until tender. Stir in tomato paste, water, basil, oregano, 1 teaspoon salt and the pepper. Cook slowly, uncovered, 20 minutes, stirring occasionally. Remove from heat. Dust each eggplant slice with flour; dip in beaten eggs. Fry on both sides in hot oil in another skillet until soft and golden, adding more oil as needed. Drain on paper toweling. Line a 2 1/2-quart shallow baking dish with a little of the tomato sauce. Arrange a layer of eggplant slices over it. Cover with a layer of Mozzarella slices, more sauce and sprinkling of grated cheese. Repeat layers to use all ingredients. Bake in a moderate oven (350°) for 30 minutes until eggplant is tender and golden on top. Garnish with fresh, if you wish. Makes 8 servings.
Trim all fat from lamb; place on baking rack in roasting pan. Spread mustard over entire leg of lamb and sprinkle with garlic powder. Peel and slice onions. Cover meat with onions. Bake in 350° oven for 2 to 2 1/2 hours.
Combine cake mix, eggs and cherries. Mix until well blended. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes or until cake springs back when lightly touched. Frost when cool with frosting.
Combine chocolate and shortening. Melt over hot water; add sugar and milk. Blend well.
Combine tofu and soy sauce in medium bowl; toss to coat. Set aside. Combine bouillon mixture and cornstarch in measuring cup; blend well and set aside. Heat oil in large nonstick skillet or wok over medium-high heat until hot. Add celery, broccoli, red pepper, green onions, orange peel and ginger; cook and stir 4 minutes, or until mixture is slightly thickened, stirring constantly. Gently stir in reserved tofu; cook about 1 minute more, or until heated through. Serve over spaghetti. Garnish with orange slices, if desired.
Cream butter. Add sugar and beat until smooth. Add eggs, one at a time, beating well after each. Add crushed vanilla wafers alternately with milk. Add coconut and pecans. Pour batter into greased and floured tube pan. Bake for 1 1/2 hours at 275°. Also works in 13 x 9-inch pan for 1 hour.
Melt butter and pour in ovenproof casserole dish. Add rice, uncooked, to butter. Pour soup, consomme and mushrooms over rice and butter. Bake for 45 minutes to 1 hour in 350° oven or until rice is tender.
Stir together; cook until thick. Stir constantly. Put some commercial mayonnaise with the homemade mayonnaise and use as a dressing for potato salad.
Begin with roux, then add onions, garlic and celery; cook until soft. Add broth, tomatoes and spices. Reduce heat and simmer 30 minutes. Add shrimp and cook 3 to 5 minutes. Serve with 4 to 6 cups of rice.
Melt margarine and marshmallows in double boiler. Add food coloring and cornflakes. Drop one teaspoonful at a time on wax paper. Shape with spoon into round and flat shape. Decorate with red hots.
Cook 10 to 15 minutes at 375° on cookie sheet. Remove from sheet while hot and let cool.
Place chicken breasts in casserole dish. Cover with soup and place 1 slice of cheese on each piece of chicken. Cover and bake at 350° for 1 hour or until chicken is tender.
Mix egg, vanilla and sugar. Add flour and baking powder. Scald milk and margarine together and add to other mixture. Pour in petit four pan. Bake at 350° for 20 to 25 minutes. While hot, spread peanut butter. Let cool good. Melt chocolate in double boiler and spread on cold cake. Enjoy.
Mix vinegar and sugar in a cup with salt and pepper to taste. Pour over chopped vegetables. Rinse cup with about 1 tablespoon of water and add to mixture.
Mix all ingredients and drop by teaspoonful onto greased cookie sheet. Flatten with floured fork. Bake at 350° for 15 to 18 minutes.
Layer: 1 can creamed corn, 1 can whole kernel corn and cracker crumbs. Repeat, ending up with crumbs. Sprinkle with Parmesan cheese. With a knife, twist several holes through layers and fill up holes with milk. Put pats of butter on top. Bake at 350° for 1 hour.
Combine ingredients in bowl. Slowly beat with beater 1 minute. Chill in baked 9-inch pie shell at least 2 hours.
Cream sugar, shortening and butter until fluffy. Add eggs one at a time. Sift dry ingredients into a small bowl. Add flour and milk to egg mixture alternately. Add vanilla. Grease and flour large Bundt or tube pan. Bake in preheated oven at 325° for 1 1/2 hours. Remove from pan at once. Ice while still warm.
Brown ground beef; drain. Add refried beans, chilies and Ro-Tel. Simmer 10 minutes. Serve in flour tortillas.
In food processor, process flour, 1 cup brown sugar and 8 tablespoons butter until sandy. Pat dough firmly into ungreased 13 x 9-inch baking pan. Sprinkle pecans over dough.
Boil water; add jello and dissolve. Add juice. Refrigerate until jello starts to set. Add applesauce and stir.
Bring sugar, oleo, milk and cream to a boil quickly, stirring constantly. Reduce heat when bubbles appear all over. Stir 8 minutes. Remove from heat. Add chips. Stir until chocolate is melted. Add vanilla and nuts. Pour into greased pan and cool. Cut into pieces when set. I make this at Christmas.
Beat eggs and add to cooled melted butter. Add sugar, sift flour on the sugar and beat together well. Add vanilla and buttermilk and stir. Pour into unbaked pie crust and bake in moderate oven 50 to 60 minutes until top is lovely brown and a silver knife comes out clean.
You will need a large Reynolds oven bag. Rinse and pat dry turkey. Place in bag in baking pan. Pour over vinegar and oil. Then sprinkle spices over turkey. Close bag and cut 4 small slits in top to vent. Bake at 300° for 4 hours.
Melt margarine over low heat. Add marshmallows and stir until mixture is "soft". Add green coloring, slowly pour in cornflakes, and reduce heat while stirring. Spoon on wax paper. Add 3 red hots. Set and cool. Makes 12 to 15 treats.
Place cooked, diced potatoes in large bowl. Melt butter. Add cheese and stir until melted. Remove from heat and add remaining ingredients. Mix sauce through potatoes completely. Bake 1 to 1 1/2 hours at 275°. Flavor improves if made the day before and dish may be frozen.
Combine first 6 items in a 3-quart casserole dish. Mix well. Cover with wax paper. Microwave on High for 4 minutes. Stir well. Microwave on High for 2 1/2 to 4 1/2 minutes or soft ball stage. Add pecan halves. Stir until coated. Spread on wax paper. Separate with fork. Cool. Yield: 4 cups.
In a heavy saucepan, over medium heat, melt candy coating and butter with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly onto wax paper-lined 9 or 13 x 9-inch baking pan. Chill 3 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store tightly covered at room temperature or in refrigerator. Makes about 3 pounds.
Preheat oven to 400°. Place chicken in baking dish. Mix chicken broth and mushroom soup. Sprinkle onion soup mix over chicken. Pour chicken broth mixture over chicken. Drain tomatoes; spread tomatoes on top of chicken. Cover; place in oven and bake 1 hour. Serve over rice.
Combine popped corn and peanuts in a large mixing bowl; set aside. Combine butter, corn syrup, sugars and salt in a saucepan; bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat; quickly stir soda and flavorings. Pour over popcorn mixture; mix well.
Blend first 5 ingredients together. Pour into graham cracker crust. Chill for 2 hours or more. Top with Cool Whip.
Mix sugar, molasses, vinegar and butter in saucepan. Cook, stirring, until sugar dissolves. Continue to cook without stirring until syrup forms a brittle ball in cold water. Remove from heat. Add vanilla, stirring only enough to mix it through the hot syrup. Have corn and peanuts mixed well in a large bowl. Pour cooked syrup slowly over corn, mixing well. Wet hands slightly and shape corn into balls. Makes 12 balls.
Pour boiling water over soda. Stir until dissolved; refrigerate until cool. In an extremely large bowl, cream shortening and gradually beat in sugar, then eggs.
Mix first three ingredients and press into 9 x 13-inch pan/dish (Pyrex), well-greased and floured. Mix second three ingredients and pour over top of other (spread evenly). Bake at 350° for 40 to 45 minutes. Let it cool well before cutting into small squares.