HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash potatoes; add cream cheese and margarine or butter. Beat until melted. Blend in sour cream. In separate bowl, combine eggs, milk, onions, salt and pepper. Add to potato mixture. Beat until light and fluffy. Put into greased casserole or 9 x 13 pan. Refrigerate several hours or overnight. Bake in 350° oven for 35 to 45 minutes. Serves 8 to 12.
Rough puree the artichokes, then add remaining ingredients and mix well. Place in ovenproof dish and bake, uncovered, for 30 minutes at 350°. Serve with crackers for dipping.
Combine flour, baking soda, salt, sugar and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, nuts or raisins and bananas. Bake at 325° in a 10-inch Bundt pan for 1 hour (or in a 9 x 13-inch pan for 45 minutes). Check about 10 minutes before the required time for baking is complete.
Layer ingredients in casserole dish in the order given. Bake uncovered at 350° for 1 1/2 hours.
Boil and mash potatoes. Brown beef with taco sauce. Spread potatoes in bottom of casserole dish. Pour drained corn on potatoes, then add ground beef and spread evenly. Add grated cheese and bake at 350° for 10 to 15 minutes.
Heat oil in heavy skillet or Dutch oven; saute green peppers, onions and garlic in oil until soft, but not browned. Add ground beef and cook until brown. Drain off excess fat. Add remaining ingredients, except shrimp and rice. Cover; heat to boiling. Simmer on low for 20 minutes. Add shrimp and rice; simmer until thoroughly heated.
Drain salmon and set aside. Add milk to reserved liquid to make 1 cup. Saute onions in butter. Combine salt, pepper, hot sauce and flour. Add milk mixture and cook until thick. Add salmon, lemon juice and corn flakes. Shape into croquettes and roll in corn flake crumbs. Refrigerate 1 hour. Bake in hot oven at 400° for 25 minutes.
Preheat oven to 375°. Mix all ingredients together and pour into pie pan. Bake at 375° for 45 minutes, or until golden brown.
Mix sugar, salt and cocoa. Add eggs, milk and vanilla. Add margarine, coconut and pecans; mix well. Pour into pie shells. Bake at 350° for 40 minutes or make 24 tart shells and bake at 350° for 20 minutes.
Mix ingredients and simmer slowly together for 20 to 30 minutes. Use to baste ribs when cooking.
Combine eggs, milk and sugar. In separate bowl, mix dry ingredients, then stir in egg mixture. Beat until smooth. Heat oil to 375° and pour batter into hot oil through a household funnel. Control the flow by holding your finger over the bottom of the funnel. Make patterns, designs and swirls with the stream of batter. Cook until brown. Drain and sprinkle with powdered sugar.
Scrape and cook potatoes in boiling, salted water until done. Combine other ingredients. Pour over drained potatoes. Heat 1 to 2 minutes, turning potatoes to coat with mixture. Makes four servings.
Blend butter, sugar, flour and salt. Add eggs, beating well. Stir in corn and milk. Put in buttered casserole. Bake 45 minutes at 325°. Stir once halfway through cooking.
Place chopped chicken in large bowl. Add celery, pickles, green pepper, eggs and vinegar. Add mayonnaise as desired.
Brown ground beef; drain. Saute onions and peppers. Add Ragu sauce and vegetables; bring to a boil. Stir in uncooked macaroni. Cook until tender. Serve with cornbread.
Boil 45 minutes, then put through a sieve. Cook and add 3 tablespoons cornstarch. Boil 10 minutes more. Put in jars and seal or it can be eaten right away.
Peel and slice squash into thin slices. Salt and pepper to taste. Dip squash into mixture of eggs and milk. Roll in bread crumbs and dip in milk a second time. Roll squash in bread crumbs and drop into hot grease until brown, approximately 5 minutes.
Mix cottage cheese, drained pineapple and dry jello together. Stir in Cool Whip until all is blended well. Store in refrigerator in a tight container. Will keep up to a week.
Mix pudding with 3 cups skim milk and sour cream. Fold in Cool Whip. Layer vanilla wafers on bottom of a 9 x 13-inch dish. Slice bananas on top, then 1/2 of the pudding mix. Repeat again with wafers, bananas and pudding mix. Garnish top with crushed vanilla wafers. Refrigerate.
Beat eggs; add sugar and salt. Stir in milk and vanilla. Put all of mixture into a 1 gallon ice cream freezer.
Place first 5 ingredients in blender and cover. With the blender running, slowly add corn oil. Blend 3 to 5 minutes until smooth. Stir in cheese. Toss with linguine.
Combine butterscotch, brown sugar, cinnamon, nutmeg, pecans and margarine. Sprinkle over rolls. Put in a large pan. Let raise overnight. Bake at 350° for 35 minutes.
Melt margarine in a large skillet. Saute thinly sliced mushrooms until tender. Add Blue cheese and finely crumbled bacon. Stir until cheese is melted. Serve with toast rounds or crackers of your choice.
Dredge pieces of liver with flour and seasoning. Brown gently on both sides in butter. Make sauce by blending together the last 3 ingredients. Pour over liver and cook 25 minutes on very low heat.
Preheat oven to 350°. Pour peaches and syrup in 9 x 13-inch baking pan. Mix flour and sugar. Add milk. Blend until smooth. Pour over peaches. Cut butter into small pieces and place over top of cobbler. Bake for 45 minutes to 1 hour.
Boil water for noodles. Cook until tender. Drain off water from noodles. Put in cans of mushroom soup, peas and tuna fish. Mix together. Then serve.
Put ingredients in 1 pound can and seal the lid. Set the 1 pound can into the 3 pound can and pack the space around the can with ice and rock salt. Put lid on 3 pound can. Roll back and forth until ice cream is set.
Cream butter and sugar. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt; add to creamed mixture. Stir in nuts, if desired. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Do not overbake. Makes 4 1/2 dozen.
Mix together and pour into unbaked pie shell. Bake for 1 hour at 350°.
Heat tortillas on a hot griddle. Keep warm. Mix 1 cup of green chile sauce with chicken. Put 1/4 cup chicken sauce mixture on each tortilla and roll up. Place in baking dish, cover the enchiladas with the cheese. Add the onion and salt to the remaining chili sauce and pour over the enchiladas. Bake at 350 F for about 25 minutes. Add sour cream on top of enchiladas and cook another 10 minutes.
Cook celery, onion and broccoli in small amount of water until tender, approximately 10 to 15 minutes. Add cream of chicken soup and milk. Thicken with flour or cornstarch and small amount of milk to desired consistency. Add cheese, butter, salt and pepper. Heat on low until hot. Do not boil.
Use 1 cup of water and put in yeast. Mix remaining water, salt, honey, butter and yeast mixture. Mix in 1 cup flour at a time. Occident and then whole wheat flour.
Cook cabbage leaves in salt water a few minutes to soften. Drain. Mix all ingredients together except tomato soup. Add to mixture 2 tablespoons soup and mix again. Divide meat mixture into 8 equal parts. Roll up in cabbage leaves. Fasten with toothpick. Place seam side down in casserole. Cover with remaining tomato soup. Cover and bake 40 minutes at 350°.
Sift together the flour, soda and salt into a bowl. Add sugar, shortening and water. Beat until smooth, 2 minutes. Fold in oats. Spread on breadboard very thin. Cut with cookie cutter. Cut a design in half of the cookies. Place plain cookies on lightly greased cookie sheet. Top with 1/2 teaspoon of jelly and cover with a designed cookie, lightly pressing edges together. Bake in a moderate oven (350°) for 10 to 20 minutes.
Mix all but cheese. Pour 1/2 mixture in pan. Sprinkle with 1/2 of cheese. Pour remaining mixture on top and then add rest of cheese. Bake at 400° until golden brown.
Brown hamburger in a large frying pan until white. Drain. Mix together with all other ingredients. Bake in 2-quart casserole at 350° for 30 to 40 minutes.
Mix all ingredients. Add cheese last. Heat oven to 350°. Pour into greased baking pan. Bake 45 minutes or until done, lightly browned on top.
Mix first 3 ingredients until well blended. Pour into a greased and floured 9 x 12-inch pan and bake at 350° for 35 to 40 minutes.
Recipe from the kitchen of the Bible. Start with one God the Father, and one Lord Jesus Christ. Add honor to one father and one mother. Stir in several obedient children. Mix together all family members who are kind, tenderhearted, and thoughtful toward each other. Add plenty of faith, hope and love.
First you make the roux until dark brown. Add onions, bell peppers, scallions, garlic and celery; cook until soft. Add okra and cook until it loses it's gummy consistency. Put this mixture into large stew pot. Clean the skillet and fry bacon and diced ham slowly until browned. Add ham and bacon to pot. Season the beef cubes with seasoned flour, coating well. Add to bacon grease and sear until brown; add to pot.
Mix dry ingredients in very large bowl. Scrape out hole in the middle. Pour in wet ingredients and nuts. Mix well. Bake 1 hour in 3 medium greased and floured loaf pans at 350°.
Peel, core and slice apple. Melt butter (in 10-inch skillet) over a medium flame. Stir in cinnamon and sugar (1/4 cup). Arrange apple slices in skillet; cook for 10 minutes. Preheat oven to 400°. In medium bowl, beat flour, baking powder, salt and egg yolks until blended; set aside. Fold egg whites with egg yolk mixture. Spread evenly over apples. Bake 10 minutes.
Cook noodles; drain well. Combine noodles, cottage cheese, sour cream and onions in bowl; mix. Spoon in a 6-cup shallow baking dish. Top with meat sauce. Sprinkle with Cheddar cheese. Bake 35 minutes at 350°.
Mix flour, sugar, baking powder, baking soda and salt. Combine eggs, melted margarine, orange juice, orange peel and water. Add all at once to flour mixture. Stir quickly until dry ingredients are moistened. Stir in walnuts. Turn into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour or until done. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Slice and serve with margarine.
Heat oven to 425°. Place fish in a greased 11 x 7-inch baking dish. In a small bowl, combine lime juice, mayonnaise, onion powder and pepper. Spread over fish. Sprinkle with bread crumbs; drizzle with butter. Bake about 20 minutes. Sprinkle with parsley.
Mix first 5 ingredients until dissolved. Add beer. Pour over beef roast. Marinate for 3 days, turning now and then. At the end of 3 days, strain juice from meat. Pat dry and flour the meat. Brown. Add 1 cup juice and roast about 2 hours. Don't let it go dry. When tender, crush 16 or so gingersnaps in boiling juice and it will thicken into a gravy by itself. Serve with Bread Dumplings.
Stir eggs and sugar with spoon. Do not beat with mixer. Add syrup, margarine and pecans. Put in regular pie crust and bake at 350° until firm.
Mix well. Do not beat. Bake at 350 degrees in greased pan for 75 minutes.
In frying pan, add 2 tablespoons of oil. Sprinkle garlic. Add red and yellow peppers, onion, mushrooms and zucchini. Stir-fry. Heat tomatoes. Pour all of above over angel hair pasta.
To prepare the marinade, combine soy sauce, wine, honey, ginger and garlic, mix well. Place roast in marinade, cover and let stand for about 8 hours, turning occasionally. When ready to cook remove roast from the marinade, place on a rack in a shallow baking pan. Reserve 8 Tbsp of marinade for glaze, and the rest use for basting. Bake at 300°F for about 2 1/2 hours or until done, basting several times. Meat is ready when you insert a meat thermometer and it reads 175°. For making the glaze combine 8 Tbsp marinade with currant jelly in a small saucepan. Boil it over medium heat, for about 2 minutes, stirring constantly. Set aside to cool. After roast is cooked, spoon glaze over meat until completely coated. Let cool. Serve over mashed potatoes.
Mix all together, except noodles. Spread 1/2 bag of chow mein noodles on bottom of buttered pan. Spread mixture over and top with remaining noodles. Bake 25 minutes at 325° in 9 x 9-inch pan.
Melt chocolate in double boiler. Cream butter and sugar; add eggs, flour and buttermilk. Add 1/2 cup hot water to the melted chocolate; place the other half in a separate pan and bring to a boil. Add soda to the boiling water and immediately to the chocolate. Add mixture to batter; add vanilla. Bake at 325° until cake pulls from pans.
In a large bowl combine cauliflower, onion, all of the beans, pickles and carrots. In a medium saucepan, bring remaining ingredients to a boil. Boil for 2 minutes, stirring occasionally. Pour over vegetables; stir gently. Cover and chill overnight. Stir again; drain before serving. Yield: 12 to 18 servings.
Brown meat in skillet and drain off fat. Cook macaroni and drain. Mix meat, macaroni and remaining ingredients except cheese in a large pan (9 x 13-inch). Sprinkle cheese on top and heat in oven until cheese melts. Serve with Italian bread and salad. Great for a quick meal.
Combine cake mix, pudding mix, water, eggs and oil in large mixing bowl. Blend at medium speed for 4 minutes. Stir in coconut and nuts. Pour into greased and floured (I use Pam) 11 cup ring mold or 10-inch tube pan. Bake at 325° for 60 minutes. Cool 15 minutes. Remove from pan. Cool on rack.
Crush mint sprigs with sugar in the bottom of an 8-inch glass. Add ice and vodka; stir and serve. Makes 1 serving.
Brown ground beef with onion. Drain. Season with garlic powder, salt and pepper to taste and Worcestershire sauce. Remove from heat. Add sour cream and mushrooms.
Mix first three ingredients together thoroughly. Sift together flour, cream of tartar, soda and salt and stir in. Chill dough. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and cinnamon. Place about 2 inches apart on ungreased baking sheet. Bake until lightly browned, but still soft. (These cookies puff up at first, then flatten out with crinkled tops.) Bake at 400° (moderate hot oven) for 8 to 10 minutes. Makes about 5 dozen 2-inch cookies.
Dissolve gelatin over boiling water; cool. Do not let congeal. Beat 1 cup of heavy cream until frothing; add cool gelatin very slowly to the cream as you continue beating. When fluffy, but not stiff, add powdered sugar and beat cream until it holds shape in soft peaks; do not beat too long. Watch it carefully. Will hold up hours in the refrigerator.
Steep tea bags in hot water for 30 minutes. Remove bags. Add next 8 ingredients and simmer 2 to 3 minutes. Cut orange slices in half and insert whole cloves. Serve hot. Adjust ingredients to taste and add additional water. Keeps in refrigerator for 1 week.
Combine all ingredients except icing in a medium sized bowl. Mix with fork to blend completely (mixture will be stiff). Roll 1 teaspoon at a time into marble sized balls between palms of hands. Drop into Pink Icing.
In a Dutch oven bring water and potatoes to a boil and cook until tender. Add sausage, kraut, onion, garlic, dill and caraway. Return to boiling. In a small bowl mix sour cream and flour. Gradually stir about 1 cup of hot soup mixture into sour cream mixture. Return all to saucepan. Blend well. Heat through, not necessary to boil. Season with salt and pepper to taste. If a less tart flavor is desired add a few teaspoons sugar. Serve with dark bread or crackers. Makes 8 to 10 cups.
Put olive oil in a skillet. Saute together spinach, garlic (through press), basil and marjoram. Add Romano cheese and hot red pepper. Toss with cooked noodles.
Cream the shortening and sugar. Add egg and beat well. Add flour alternately with milk and vanilla, mixing thoroughly after each addition. Roll out dough on a lightly floured surface to 1/8-inch thick. Cut with floured cookie cutter. Sprinkle with sugar. Bake on a lightly greased baking sheet at 350° about 15 minutes. Makes 3 to 4 dozen cookies.
Cream together butter and sugar until well blended. Beat eggs and vanilla. Sift together dry ingredients. Stir into creamed mixture alternately with water. Stir in kraut. Bake in greased and floured 9 x 13-inch pan in 350° oven for 30 minutes.
Rinse scallops and pat dry with paper towels. In medium bowl, toss scallops with melted margarine to coat well. On waxed paper, mix bread crumbs, dried basil, seasoned pepper and salt. Dip one flat side of each scallop into bread crumb mixture. Place scallops, breaded side up, on rack in broiling pan. With broiling pan at closest position to source of heat, broil scallops 5 minutes without turning, until bread crumb topping is golden and scallops are opaque throughout. Makes 4 servings.
Pour the boiling water over the oats and set aside. Sift together the flour, cinnamon, nutmeg, soda and salt. Cream together the oleo, brown sugar and white sugar. Add the eggs and vanilla. Add the dry ingredients and oats. Bake at 350° for 35 minutes.
Cut a pocket on the bone side of each chop. Sprinkle with a little salt and pepper inside and out. Saute onions and celery together in oil or bacon fat. Add bread crumbs and seasonings and enough water to moisten (about 3 tablespoons). Stuff into the chops through the opening that you cut. Close the opening with toothpicks.
Mix cheeses and eggs together. If too stiff, add more eggs. Cut phyllo in strips, 5 or 6 lengthwise. Cover unused strips with wax paper and damp cloth. Brush entire strip with butter. Put on teaspoon of cheese mixture on corner nearest you and fold corner over to form a triangle. Continue folding pastry in triangles down the full length of strip (flag style) to make 1 multi-layered triangle. Place on buttered baking sheet and bake at 350° for about 25 minutes or until golden brown. Serve warm.
Boil the sugar and water together. Let cool. Add juice and Kool-Aid. Pour ginger ale in immediately before serving. Different color can be made by changing flavor of Kool-Aid. Float green sherbet in green punch.
Brown sausage and drain really good. Add cream cheese and mix well. On a prepared baking sheet or casserole dish, lay 2 cans of crescent rolls out (DO NOT ROLL THEM), lay them where they form a single layer touching each other.
Lightly grease Bundt pan. Place pecans in the bottom of the pan. Arrange the frozen dough balls (12 to 14 frozen dough balls) on top of the pecans. Sprinkle butterscotch pudding on top of the dough. In a small saucepan, cook and stir the butter, brown sugar and cinnamon until butter is melted. Pour this mixture over pudding mix and dough balls in the Bundt pan. Cover the pan with waxed paper and set in a cold oven to rise overnight. Next morning, bake at 350° for 20 to 30 minutes or until top is golden brown. When done, remove from oven and invert onto serving plate immediately. Let stand 10 to 15 minutes before serving.
Combine salad dressing, salsa and sour cream. Cover and refrigerate until serving.
Cream 1/2 cup pecans, flour and butter. Press into 9 x 13 pan and bake 20 minutes at 350°. Cool crust. Mix cream cheese, 1 cup Cool Whip and 1 cup 10x sugar. Spread over crust. Prepare instant pudding with 3 cups milk. Spread over cream cheese layer. Spread remaining Cool Whip over top and sprinkle with pecans*. Cool overnight.
Spray bottom of a 9 x 13-inch pan with cooking spray. Mix pecans and coconut and spread on bottom of pan. Mix cake according to box directions, then pour over pecan/coconut mixture. Blend softened margarine, cream cheese, confectioners sugar and vanilla until smooth. Spread on top of cake mix. Bake at 350° for 45 to 50 minutes. No need for frosting.
Combine vinegar, sugar, olive oil, soy sauce and celery salt. Pour over beans, onion and water chestnuts. Marinate overnight. Serves 6.
Mix all together. Make little 1-inch balls. Put 2 inches apart on cookie sheet. Flatten with glass covered in cinnamon-sugar. Add more after flattening cookies. Bake at 375° for 10 to 12 minutes. Do not brown. Makes 4 dozen.
Mix the first 6 ingredients in an 8 x 8-inch pan. Refrigerate until aspic has started to set (about the consistency of an unbeaten egg white). Then mix in the remaining ingredients. Chill and serve. This recipe doubles well.
Stir sugar, cocoa and oil together. Add eggs, one at a time, until well blended. Add flour, vanilla, salt and last nuts. Pour into greased and floured pan. Bake 30 minutes in 350° oven.
Bake pie shell. Cool. Melt butter in a 10-inch skillet over medium heat; stir in pecans. Cook until pecans are golden brown. Cool at room temperature for 1 hour.
Wash, drain cranberries and set aside. Mix the next 5 ingredients and put 2 tablespoons of this mixture aside to use later. Cut oleo into flour mixture. Beat together and add to flour the orange juice and egg. Put 2 tablespoons of flour into a sack and add cranberries. Shake until the berries are coated and fold into batter. Bake in a greased and floured pan for 1 hour at 350°. Let cool in loaf pan and remove. May add 1/2 cup nuts or 1 teaspoon grated peel to batter.
Mix the ingredients well; add to unbaked pie shell. Bake at 400° for about 45 minutes, or until it tests done in center. Makes 1 (10-inch) pie.
Combine flour, brown sugar, pecans and margarine and mix well. Spread on baking sheet sprayed with Pam. Bake at 400° for 10 to 15 minutes, stirring frequently. Remove and cool. Combine strawberries, egg whites, sugar and vanilla in bowl and mix for 10 minutes. Fold in whipped toping and mix well. Sprinkle cookie mixture on bottom of 9 x 13-inch glass dish (reserve some topping for top). Add strawberry mixture over cookie mixture. Top with rest of cookie mixture and freeze overnight. Remove 1 to 2 hours from freezer before serving.
Brown ground beef and sausage. Drain. Put in Dutch oven. Add remaining ingredients. Cook on heat 1 to 2 hours.
Melt oleo; add flour and cook on medium heat to golden brown. To this, add onions, celery and bell pepper; cook until tender. Add mushroom soup and your choice of seafood and cook on low heat for 1/2 hour. Then add salt and pepper to taste. I use Tony Chachere's Creole seasonings only.
Melt butter in pan in oven. Mix sugar, flour and milk. Pour mixture over melted butter. Spoon drained fruit on top. Bake at 350° until brown.
Take half of cookie mix and spread on bottom of baking pan. Take cream cheese, egg and sugar and beat together. Then put on top of cookie mix. Take rest of cookie mix and spread on top. If you desire, you can sprinkle nuts on top.
Beat eggs, milk and sugar. Sift flour, baking soda, baking powder and salt. Add egg mixture and beat until smooth. Drop from funnel into deep hot oil or Crisco, swirling into 6-inch circles. Fry until golden brown. Dust with powdered sugar.
Cook spinach and drain. Drain the artichokes and cut in half. Saute onions in margarine. Mix all ingredients and bake at 350° for 25 minutes.
In a sauce pan, mix BBQ sauce and jelly, heat together until jelly is melted. If you're cooking the meat balls on the stove, heat the sauce and jelly in a pan large enough to hold all meat balls and sauce. I use a crock pot, place the meat ball in a 3 or 4 qt crock pot, pour sauce over the balls, cook on high for 1 hour, stirring occasionally. Turn down on low and continue to heat. Serve hot.
Cook broccoli until tender, then drain. Add chicken soup and milk. Stir. Add Velveeta to taste. Stir until warm.
In small skillet partially cook bacon; drain and set aside. In a mixing bowl stir together pork and beans, brown sugar, catsup, onion, Worcestershire sauce and mustard. Turn mixture into a 2-quart casserole. Lay the partially cooked bacon slices on top. Bake, uncovered, in a 350° oven for about 2 hours or until of desired consistency. Serves 10.
Brown meat; add onion and cook 5 to 10 minutes. Stir in flour, salt and pepper. Add potatoes and cook until tender. Add milk. Bring to a boil and serve.
To make the cooked dressing, mix the sugar, egg, vinegar and salt together and cook on low heat, stirring constantly. Bring to a light boil and cook 1 to 2 minutes. Cool or chill.
In a 2-quart bowl, pour water and add chocolate. Microwave 5 minutes on High or until chocolate is melted. Blend well. Mix in sugar and salt. Gradually stir in milk. Microwave 6 to 8 minutes on High or until mixture begins to boil. Beat with rotary beater until foamy.
Brown bacon in skillet with onion; drain off grease. Add catsup, brown sugar and barbecue sauce. Mix well. Pour over green beans in a 1 1/2 or 2-quart casserole dish. Bake uncovered at 250° for two hours.