HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine eggs, sugar, salt and vanilla in mixing bowl. Add scalded milk gradually, mixing thoroughly. Pour into six custard cups or 1 1/2-quart casserole. Sprinkle with Grape-Nuts. Dot with butter. Place custard cups or casserole in pan of hot water. Bake at 375° for 25 minutes or until knife inserted in center comes out clean. Serves six.
Slice the pork into about 2-inch thick slices. Make an indentation in each slice. Combine parsley and garlic and pack into the indentations. Melt 2 tablespoons of the butter in a medium frying pan and saute the pork slices in the hot butter, first on the unstuffed side, and then turning onto the stuffed side. When lightly browned, remove from the pan and set aside. Melt remaining butter in the same pan. Add the flour and milk to make a smooth sauce. Return the meat to the pan; cover and simmer 20 minutes, turning once. Add sour cream and the cranberry sauce and heat through. Serve over a platter of noodles. Serves 4.
Preheat oven to 350°. In a saucepan over a medium flame, heat the apples without water until very tender, stir occasionally. Watch closely or will burn. Mash the apples and sugar to taste. Add raisins, melted butter and then the yolks. Gently fold in egg whites and mix well. Butter a 9-inch spring-form pan and sprinkle with 1/2 cup of the bread crumbs to make an even coating. Pour half the apple mixture in the pan and sprinkle the top with the other 1/2 cup of bread crumbs. Then add remainder of apple mixture and top with the other 1/2 cup crumbs. Bake for about 50 minutes until the cake is firm and light brown. Remove, cool and remove ring. Serve cut into wedges with ice cream or whipped cream.
Parboil the zucchini. Cut each zucchini in half lengthwise. Scoop out seeds and discard. Scoop out zucchini meat and dice. Mix zucchini with bread crumbs, shredded cheese, onion and eggs. Season to taste with salt and pepper. Stuff zucchini shells with this mixture. Top with shredded cheese or Parmesan cheese. Bake at 350° for 1/2 hour, until golden brown on top.
Cook eggs, vinegar and sugar in double boiler on low heat stirring all the time. When thick take off heat and add 2 Tbsp. butter. Cool mixture. Add whipped whipping cream. In another bowl, add pineapple, fruit cocktail, marshmallows, cherries and nuts. Mix with cream mixture. Keep in refrigerator. Freezes well, too.
Cut up sweet potatoes and place in a lightly greased shallow baking dish. In a small pan, melt butter. Stir in cornstarch, salt and cinnamon. Cook and stir for a minute or 2; pour evenly over potatoes. Bake in 350° oven for 30 minutes or until hot and bubbly.
Place tea, allspice, cinnamon and nutmeg in a bag and steep in boiling water for 5 minutes. Stir in the cherry gelatin and let mixture cool. Add the orange juice, lemon juice, cranberry juice and the sugar. Mix until sugar is dissolved. Serve warm, keep any extra in the refrigerator.
Barely cook broccoli; place in buttered casserole dish. Add a layer of chicken pieces. Cover with sauce (soup, mayonnaise, lemon juice and curry powder). Put sauce over chicken. Cover with 1 1/2 cups grated Cheddar cheese. Top with bread crumbs, mixed with 2 tablespoons melted butter. Bake at 350° for 30 minutes. Serves 6 to 8.
Melt Hershey bar in microwave. Mix with Cool Whip and pour into graham cracker crust. Refrigerate.
Pound out chicken breasts. Dip in beaten eggs and seasoned bread crumbs. Fry in oil until done. Clean and slice mushrooms. In a separate pan, saute mushrooms in butter. Cook spinach according to directions on box. Drain thoroughly. Heat au jus, wine and cornstarch. Add mushrooms to au jus.
Cook, drain and cool pepe in refrigerator. Drain fruit and save all fruit juices. In saucepan cook eggs, flour, sugar and juices until thickened. Cool in refrigerator. Mix all fruit, pepe and marshmallows with thickened pudding like. Fold in Cool Whip. Delicious . . . Delicious.
Cream butter and sugar. Add egg yolks and beat. Whip egg whites and fold in. Mix in vanilla. Remove 1/4 cup flour and put aside. Sift flour with cloves, nutmeg, cinnamon and salt. Mix 1/4 cup flour with nuts and raisins to separate them. Add flour mixture to sugar mixture. Stir well. Add soda in water and mix. Add floured nuts and raisins. Mix well. Drop by spoonful about size of unshelled walnut on cookie sheet. Do not smooth down. Bake at 375° for 10 to 12 minutes. Keep in covered can. Makes 12-14 dozen cookies.
In a 1-quart saucepan, heat the chutney and curry powder for 1 minute, stirring frequently. Cool slightly. In a small bowl, combine curry mixture and pepper sauce. Makes about 1 cup.
Brown meat and onions until meat is crumbly and onion golden in color. Add rice and rest of ingredients; simmer 10 minutes. In separate container, boil cabbage until slightly tender. Separate leaves and cool. (If cabbage leaves are too large, cut in half.) Place one heaping tablespoonful of filling on each leaf and roll in ball shape. Arrange a few of the outer leaves in medium kettle. Arrange cabbage rolls close together in kettle, over leaves. Add chicken broth or water to cover. Place a heavy plate over rolls so they will not break during cooking. Cover kettle and cook for 35 minutes or until rice is tender. Pour off all liquid reserving it to make Egg-Lemon Sauce (Avogolemeno Sauce).
Layer uncooked chicken in bottom of 13 x 9-inch baking dish. Place frozen broccoli on top. Add undiluted soup mix. Place on top of broccoli. Sprinkle shredded cheese on top. Crumb crackers and sprinkle all over pan. Melt butter and pour over entire pan. Bake at 350° for 1 hour.
Heat rice, Cheddar cheese and milk until cheese melts. Add margarine, salt and pepper. Add beaten egg yolks and then the beaten egg whites. Pour into a greased baking dish and bake at 350° for 40 minutes. Serve immediately. Serves 4.
Preheat oven to 400°. Combine ground beef and chili powder in large skillet; cook over medium heat until browned. Stir in next 5 ingredients; cook, covered, for 5 minutes. Pour into greased 2-quart casserole.
Brown meat in oil; drain. Combine all ingredients. Serve with crackers and cheese. Grate cheese on chili.
Dissolve sugar in water; let cool. Add juice and fruit. Pour into trays; let freeze. Thaw 20 minutes before serving. Scoop into glass and pour 7-Up over top.
Line the bottom of greased 9 x 13 pan. With 1/2 of the bread cubes layer; put the cream cheese on top. Beat the eggs, syrup, milk and oleo and rest of bread. Pour over bread cubes. Let set. Bake at 350° for 45 minutes or until brown.
Saute onion and celery in margarine until tender. Then add garlic powder and savorex, stirring until softened and mixed. In a large mixing bowl combine bread crumbs, cream, eggs, cottage cheese, oats and gravy mix. After blending, add the sauteed onions and celery. Bake in 2 large loaf pans at 350° for 1 hour or until nicely browned.
Place biscuits into bottom of 9 x 13-inch pan. Layer ground beef, pizza sauce and cheese on top. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together. Shape into loaf and place in microwavable pan. Cover with plastic wrap. Cook at Medium power for 14 to 16 minutes.
Pour milk into double boiler. Beat egg yolks. Add sugar and flour. Pour into milk and cook until thick. Cool custard. Beat egg whites and vanilla. Add to custard.
Beat eggs and add brown sugar and milk. Add salt, vanilla, baking powder and cinnamon. Stir altogether. Stir in the oatmeal. Put in a large lightly buttered baking pan. Bake in a 350° oven for 1/2 hour.
Mix the first 5 ingredients, then add sugar and water. Stir all together. Can be stored in refrigerator. Before serving, add ginger ale. May also use as needed. Add 1/4 cup ginger ale to 1 cup punch. Refreshing!
Cream sugar, eggs, oil and vanilla. Mix in rest of ingredients. If dough is too stiff, add a very small amount of milk. The dough should look dry, but hold together when rolled in hands. Roll in small balls and flatten on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Be careful when you take from cookie sheet for they tend to break until cool. Makes large batch. This is an old, old recipe. In fact, I used to store them in a lard can or in a dishpan covered with a cloth. Very good.
Beat eggs thoroughly. Add mixed together flour and sugar. Add milk and beat. Add corn and melted butter. Pour into well-buttered casserole. Cook in 400° oven for 40 minutes. Do not stir.
In the medium saucepan, bring the water, brown sugar and cinnamon to boiling. Reduce heat and simmer, uncovered, for about 3 minutes. Stir in butter. Cut toast in 1-inch pieces. Fold into the sugar mixture along with raisins and nuts.
Mix cream cheese, Cool Whip and powdered sugar until well blended. Cut cake in half to make 2 layers. Spread cream cheese mixture between layers; pour glaze and strawberries over top. Serve immediately.
Melt butter in a 9 x 13-inch pan. Mix together all other ingredients except Cheddar cheese. (Do not drain broccoli.) Pour batter over butter. Sprinkle with Cheddar cheese. Bake at 375° for 30 minutes or until golden brown.
Mix all together. Bake at 350° for 60 minutes in 13 x 9-inch pan. Can prepare ahead and refrigerate until ready to bake.
Cook and drain potatoes. Beat cream cheese, sour cream and milk at medium speed. Add hot potatoes gradually, beating constantly. Season with salt and pepper.
Use only the breast of pheasant. Cut into steaks. Roll steaks in flour mixture. Cook in 1/4 cup butter which has been melted in a skillet. Cook 3 to 5 minutes, turning once. Prepare at least 1 pheasant per hungry rancher! The other parts can be used in casseroles.
Sift together the dry ingredients; add well beaten egg and melted shortening and enough milk to make fairly moist stiff batter. Drop by spoonful into boiling liquid. Cover very closely; cook 18 minutes. Delicious!
Beat first four ingredients together until well blended. Gently fold in fluffy clean snow until the liquid is mushy thick. Eat immediately. Serves 4.
Combine and simmer about 20 minutes. Process in hot water bath for 30 minutes.
In mixing bowl, soften cream cheese on Medium (50%) for 2 minutes. Blend in 1/3 cup sugar, 1/2 teaspoon flavoring and egg. Pour into cooked pie crust. Microwave on Medium-high (70%) 6 minutes, rotating once, if necessary.
Cream together butter, sugar and 1/2 cup brown sugar. Add water, vanilla and egg yolks (reserve egg whites in separate bowl) and beat 2 minutes. Beat in flour, salt, baking soda and powder. Spread batter in lightly greased 13 x 9 x 2 inch baking pan. Sprinkle with chocolate chips. Beat egg whites until they form soft peaks, then add 1/2 cup brown sugar. Spread over chips and sprinkle with chopped nuts. Bake for 35 minutes at 350 degrees.
In a buttered 9 x 13-inch glass dish, place 8 slices of bread. Cover with bacon, then cheese and top with bread to resemble a sandwich. Beat eggs in bowl; add remaining ingredients. Cover and refrigerate overnight. In the morning, melt butter (or margarine) and pour over top. Add crushed corn flakes. Bake uncovered 1 hour at 350°. Let sit 10 minutes before serving. Serves 8.
Mix all ingredients in a large pan or kettle. Heat just to boiling and then simmer 10 to 15 minutes. You can also use a large coffee pot placing spices in basket. Perk and serve.
Crush cookies (food processor works well) spread 1/2 of crumbs over 9 X 13 pan. Let ice cream and cool whip soften in large bowl, add vanilla and mix well. Spread over crumbs and sprinkle with the rest of crumbs. Keep in freezer. Keeps well.
Beat the eggs, sugar, vanilla and oil until fluffy. Add zucchini to the mixture. Sift flour and add soda, salt, baking powder and cinnamon. Add crushed pineapple, raisins and nuts. Place into greased loaf pans. Bake at 350° for 50 minutes.
Preheat oven to 375°. Grease a 9 x 13-inch cake pan. Combine fruit, flour, sugar, lemon juice, 1/2 teaspoon of salt and orange juice. Put into greased cake pan.
In a medium bowl combine first four ingredients. Add apples and celery. Toss to mix well. Cover and chill. Just before serving, sprinkle with walnuts. Makes 5 cups.
Spread pecans and coconut in a greased 9X12 inch pan. Mix cake mix as directed on box. Pour over pecans and coconut. In a separate bowl, melt cream cheese and butter together. Add powdered sugar to this mixture. Pour over cake mix. Bake at 350 degrees for 50 minutes.
Heat broth in a wok. Saute onion, garlic and ginger root until onion is transparent. Add carrots, celery and broccoli. Mix well. Add 3 tablespoons water, cover and cook 2 to 3 minutes over high heat. Add water chestnuts and scallions. Cook 1 minute more, then add bean sprouts and soy sauce. Stir until well mixed and sprouts are heated through. Vegetables should be tender, yet crisp. Must serve immediately. Makes 2 servings.
Cook spaghetti as directed; drain. In large bowl combine spaghetti, dressing, vinegar, onion, pepper, pimentos and salad seasoning. Mix thoroughly and chill well before serving.
In a bowl, dissolve Jell-O in boiling water. Break up and stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Chill until partially set. Stir in nuts. Pour into 11 x 7 x 2-inch dish. Chill until firm. Cut into squares. Serve on lettuce with a dollop of mayonnaise. Yields 12 servings.
Spoon pie filling evenly into 13 x 9 x 2-inch pan. Cover with pineapple. Sprinkle cake mix over pineapple. Pour melted butter over top. Sprinkle with coconut and pecans. Bake at 325° for 1 hour.
Let stand 24 hours in refrigerator so that flavors will blend. Delicious served with fresh vegetables, cut up. Also, good served with ???.
Brush chicken on all sides with Hellmann's real mayonnaise. Place bread crumbs in large plastic food bag. Add chicken one piece at a time; shake to coat well. Place on rack in broiler pan. Bake in 425° oven 40 to 45 minutes or until golden brown and tender. Makes four servings.
Pour pie filling into an 8 or 9-inch baking pan. Sprinkle cake mix on top. Pour melted margarine on top. Bake at 350° for 50 minutes. Serve with ice cream.
In a saucepan, mash blueberries. Stir in pectin and lemon juice. Bring to a boil; boil 1 minute. Remove from heat; stir in sweetener. Stir for 2 minutes. Spoon into jars. Cool; cover, seal and refrigerate. Yield: 1 1/2 pints.
Mix walnuts, raisins, baking soda and salt with a fork. Add shortening and water. Let stand 20 minutes. Heat oven to 350°. Add to this mixture the eggs, vanilla, sugar and flour, mixing only to blend. Pour into greased and floured loaf pan. Bake 1 hour.
In top of double boiler over simmering water melt chocolate with butter. Remove from heat. Beat in dry milk powder, peanut butter and vanilla with wire whisk or beater until fairly smooth. Stir in peanuts and raisins. Spread in buttered 13 x 9 x 2-inch pan. Chill until firm. Cut into 48 2-inch bars.
Mix all ingredients together. Use 3 teaspoons of mix for 1 cup of tea.
Mix all ingredients for sauce in saucepan. Heat thoroughly. Parboil chicken. Dip chicken in sauce and cook on grill until done. This sauce is delicious, so serve the sauce in a small bowl on each plate for dipping the chicken while eating. Be sure to have potatoes and bread with this so you can dip that too.
Place into 1 1/2-quart baking dish the bread cubes. Blend together other ingredients and pour over bread. Place baking dish in pan of hot water (1 inch deep). Bake until done, about 45 minutes at 350°. Makes 6 servings.
Line bottom of oblong glass baking dish with 1/2 the cookies. Mix ice cream and Cool Whip with mixer; pour 1/2 over cookies in dish. Add remaining cookies, then cover with remaining ice cream and Cool Whip mixture. Cover and let freeze overnight. Set out of freezer a few minutes before serving.
Cover beans with water and baking soda overnight. Drain. Place beans in pot with water. Add paprika, onions, carrots and celery. Bring to a boil. Add 1/4 cup oil. Let it boil for 5 minutes. Cover and simmer for 2 hours or until tender. Add tomato sauce and stir. When beans are tender (not mushy), add salt, pepper and parsley. Tastes better the second day.
Heat oven to 425°. Melt margarine in baking pan (13 x 9 x 2-inch) in oven. Mix baking mix, salt, paprika and pepper; coat chicken and place, skin side down. Bake, uncovered, 35 minutes. Insert clove in each peach half.
Brown meat. Drain grease. Add corn, beans and seasoning mix. Cook until good and hot in greased casserole with cornbread mixture on top. Sprinkle cheese on top. Mix cornbread according to box directions. Bake until bread is done or lightly brown. Bell peppers and onion are optional.
Cook garlic in oil until barely brown. Add celery and carrots and stir-fry about 1 minute. Add zucchini, onion and pork. Stir-fry about 1 minute. Use 1 packet from noodles to flavor. Cook noodles according to directions on pack, but use only 1 flavor packet. Drain noodles and toss together with stir-fried vegetables. Season with soy sauce to taste.
Combine all ingredients in a saucepan. Bring to a boil; reduce heat and simmer gently covered for 30 minutes. Add more water if a thinner stew is desired.
Combine all ingredients in large mixing bowl. Spoon dough onto cookie sheet. Bake in a 350° oven until slightly brown.
In a large saucepan, combine sugar, milk and butter. Boil for 1 minute. Take off heat, then add peanut butter, oats, cocoa and vanilla. Stir together very well. Drop by teaspoon on waxed paper. Let stand 1 hour. Makes 4 dozen. More like candy than a cookie.
Mix the first 4 ingredients together. Press the rolls on cookie sheet. Bake at 350° for 8 to 10 minutes. After cooling, spread mixture on top. Top with broccoli, cheese or whatever you would like for a topping (vegetables, finely chopped, are great)!
Melt margarine/butter in saucepan. Add rice; cook 1 to 2 minutes, stirring until rice grains become opaque and glisten. Add water, bouillon cube, lemon peel and salt; stir until cube is dissolved. Cover. Cook over low heat, about 10 minutes. Remove lemon peel. Stir. Continue to cook until liquid is absorbed, about 20 minutes, until rice is tender. Combine eggs and grated cheese. Stir into hot rice. Cook over low heat 2 to 3 minutes. Serves 6.
Grease bottom of 2-quart casserole dish. Spread wild rice over bottom of dish. Sprinkle rice seasoning evenly over top of rice. Place chicken on top of rice. In saucepan heat soup and water until boiling. Pour soup evenly over chicken. Sprinkle Mrs. Dash on top to taste. Bake covered at 350° for 1 hour. Uncover and bake another 20 to 30 minutes or until chicken is fork-tender. Serves 4.
Cook broccoli until tender. Drain. Arrange stalks in greased 12 x 7 1/2 x 2-inch baking dish. Lay chicken on top. Combine next 3 ingredients and pour over chicken. Sprinkle with cheese. Combine crumbs and butter. Sprinkle over all. Bake at 350° about 35 minutes until heated.
Place bread evenly in 8-inch square baking dish coated with cooking spray. Layer ham, red pepper and cheese over bread and set aside. Combine milk and next 4 ingredients. Pour over cheese. Cover and refrigerate 8 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350° for 30 minutes. Sprinkle with paprika. Serve immediately. Serves 6.
Combine all ingredients, except for melted butter and mix well. Pour into ungreased 10 x 15-inch pan. Bake at 425° for about 25 to 30 minutes. After bread is done, pour melted butter over top evenly and allow to soak.
About 40 minutes before serving, prepare thin spaghetti as label directs; drain. Meanwhile, cut red pepper and cucumber into matchstick-thin strips. Thinly slice green onion. Set aside.
In medium bowl, stir cream cheese until smooth. Stir in remaining ingredients. Cover; refrigerate until serving time, at least 2 hours. Serve with fresh vegetables or crackers for dipping. Makes about 1 1/4 cups. Do not double recipe.
Butter both sides of bread. Lay half of bread on bottom of buttered 9 x 13-inch pan. Sprinkle with raisins. Top with remaining bread slices. Mix eggs with milk; add vanilla, cinnamon and nutmeg. Pour over bread slices. Poke holes in bread with fork so bread will soak up egg mix. Cover and refrigerate overnight.
Mix the first 4 ingredients together and heat. Fill large size tortillas with mixture of the olives, onions, cheese and chicken. Roll tortillas and place in a baking pan, opening side down. Pour sauce over tortillas; sprinkle with grated cheese. Bake at 350° for 45 minutes.
Combine sugar, syrup, water, salt and peanuts in a 2-quart glass bowl. Microwave on High for 5 minutes; stir. Microwave for 13 minutes or until syrup separates into threads. Stir in margarine, soda and vanilla until light and bubbly. Pour onto a greased cookie sheet; spread into a thin layer. Cool and break into pieces. Yield: 1 1/2 pounds.
Prepare macaroni according to package and drain. Mix together soup, milk, cheese, salt, pepper and ham. Add macaroni and mix well. Pour into buttered dish. Top with cracker crumbs. Bake, uncovered, for 20 to 25 minutes or until bubbly at 350°. Sprinkle with cheese lightly.
Sift flour, baking soda and salt together. Cream shortening; add sugar gradually, creaming until light and fluffy. Add egg yolks; beat until very light. Add vanilla and lemon extract; blend well. Add dry ingredients alternately with combined buttermilk and vinegar. Beat until batter is smooth. Fold in stiffly beaten egg whites. Pour into greased 7 x 10 x 2-inch loaf pan or 2 (8-inch) layer cake pans. Bake loaf at 350° for 40 to 45 minutes; layers at 375° for 25 to 30 minutes. Frost with Orange Frosting.
Thaw and drain vegetables in colander. Combine cream of mushroom soup, sour cream and 1/2 cup of Swiss cheese. Stir in the vegetables. Put into the microwave on High for 8 minutes. Be sure to cover with wax paper. Take out of the microwave and sprinkle with remaining 1/2 cup of Swiss cheese and can of Durkee French fried onions. Cover with wax paper and microwave for 3 minutes on High.
Mix all ingredients together and pour into baking dish. Pour 1 or 2 cups broth that chicken was cooked in over mixture and bake at 350° for 30 minutes.
Dissolve gelatin in first amount of cold water. Dissolve cherry jello and sugar in hot water. Add gelatin and stir until all ingredients are thoroughly dissolved. Coarsely grind cranberries and oranges. Finely chop apples and celery. Thoroughly mix all ingredients except lettuce and refrigerate in rectangular pans overnight. Cut into serving squares on lettuce leaf.
Dip each cookie in sweet milk and layer cookies in pan. Put cool whip between layers. Can add nuts on top.
Mix milk with lemon juice and rind. Set aside. Mix flour, baking powder, salt, butter or margarine, sugar and oatmeal. Pat mixture in bottom of 9 x 11-inch pan, saving 1/3 mixture for top. Pat firmly. Pour lemon/condensed milk mixture over cookie mixture. Pat remaining crumbs on top firmly. Bake at 350° for 1 hour. Cut into squares when cool. Decorate with cherry bits. Store in airtight tin in refrigerator.
Blend sugars and shortening. Add egg and vanilla. Mix in dry ingredients. Stir in nuts and pineapple. Drop from spoon onto cookie sheet. Bake at 350° until lightly browned. Ice with confectioners icing made with pineapple juice.
Brown and drain ground beef. Mix 1 cup Bisquick and water until a soft dough. Pat in an 8 x 8-inch pan, pressing up sides.
Combine chicken, badia sazon, seasoning, salt and pepper, cut up bell peppers, onion and drained mixed vegetables (if used); cover with 2 cups water and cook on medium heat until done and there is approximately 1 cup of water remaining in the pot. Then add 2 cups of rice and 3 cups of water; boil on medium heat for 20 minutes. Turn heat down to low; cover with lid for 20 more minutes until rice is done.
Mix together and drop by tablespoonful on greased pan. Bake at 450° until brown.
Mix all ingredients and put in a 13 x 9 glass pan for best results. Its very moist and needs to be baked thin. Grease pan well and bake for 30 minute at 400°.
Mix all ingredients. Bake in covered casserole dish for one hour at 350°; or bring to boil on stove top and simmer 1 1/2 hours.
Cook together until dry the box of raisins and two cups of water. Cool. Add rest of ingredients and bake in greased and floured Bundt pan at 350° for 1 hour.
Cut sausage in chunks, combine with next four ingredients in large skillet on medium heat. Cover and simmer 5 minutes. Stir in peas and mushrooms. Sprinkle with grated cheese. Simmer covered for 20 minutes or until rice is cooked.