HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook vegetables (bell pepper, celery, onions and garlic) in broth until tender. Cook spaghetti and drain (better if cooked in chicken broth). Mix spaghetti, chicken, cheese, soup, mushrooms and vegetables with broth and remaining ingredients. Fill buttered casserole and top with buttered bread crumbs. Bake at 350° for 30 minutes. You may freeze dish before cooking. Does not require covering; if you do cover, remove cover about 10 minutes prior to removing from oven. This will make 2 casseroles; 1 to eat now and 1 to freeze for later.
Mix yellow corn meal with cold water, enough to get it stirred together. Add it to boiling water until well blended. Stir until well blended with boiling water. Cook for 2 hours in double boiler. Pour into oblong pan and slice when cold. Fry slowly until brown. Serve with syrup.
Cook beef, onion and garlic in a large saucepan over medium heat until brown, stirring to separate meat. Drain drippings.
Cook sugar and water (8 cups) in a large pot until all sugar is dissolved; cool. Strain fruit juice and combine with sugar mixture in large container. Add water and ice just before serving. Makes 6 gallons. May divide recipe by 8, 4 or 2.
Cook enough Irish potatoes to make 2 cups mashed potatoes. Mash and add flour, milk, salt and pepper. Mix until well blended, adding more or less flour and milk. Drop by patties in hot shortening and fry until golden brown.
Moisten cornstarch with 1/2 of the water to make a smooth paste; set aside. Mix the juice, remaining water, vinegar and brown sugar in a saucepan. Heat to boiling and add the cornstarch mixture. Stir to prevent lumping, cooking until clear and thickened. Add butter and beets. Cook on low until beets are heated through and serve.
Break eggs into bowl. Add flour, milk and salt. Mix well with spoon. Do not smooth out lumps. Fill greased muffin tin 3/4 full. Put into cold oven set at 450°. Bake for 30 minutes. Don't open oven during baking and they will "pop up" every time.
Sift dry ingredients into pie pan. Combine oil and milk; whip with a fork. Pour over flour mixture, mixing until flour is completely dampened. Press evenly and firmly with fingers to line bottom, sides and rim of pan.
*Substitute for pourable fruit: 3/4 cup no-sugar added strawberry fruit spread and 1/4 cup warm water.
Cream the 3 tablespoons sugar and butter together. Add pretzels and stir. Press in bottom of 9 x 13-inch pan. Bake for 10 minutes at 350°. Let cool.
Melt butter; add soup mix. Cut unpeeled potatoes into slices. Put in baking dish. Pour butter and soup mix over potatoes and bake at 350° for 1 hour and 15 minutes. Remove from oven. Sprinkle bacon and cheese on top and bake an additional 10 minutes.
Completely dissolve gelatin in boiling water. Thoroughly mix in cold water. Refrigerate until mixture begins to thicken. Blend in peaches, honeydew, blueberries and grapes, distributing fruit throughout gelatin mixture. Refrigerate several hours or overnight, until firm. Serve on lettuce or other greens.
Mix salt, nutmeg and flour in plastic bag. Shake chicken in flour mixture. Brown in shortening in skillet. Arrange in 9 x 13-inch pan. Drain pineapple, reserving juice. Arrange pineapple over chicken. Blend reserved juice and soy sauce with cornstarch, sugar and celery salt in saucepan. Bring to boil, stirring constantly. Pour over chicken. Bake at 350°, covered, for 1 1/4 hours. Serve over hot, cooked rice.
Line a 9-inch quiche dish or pie pan with pastry; trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400° for 3 minutes; remove from oven and gently prick with a fork. Bake 5 minutes longer; let cool on rack.
Preheat oven to 350°. Grease and flour a 9 x 9-inch baking pan; set aside. In a 2-quart saucepan, melt butter with chocolate over lowest heat setting, stirring occasionally. Remove from heat and stir in sugar and vanilla. Beat in eggs, then flour, then nuts. Spread batter evenly in pan. Bake 20 to 25 minutes until top is dull and barely set. Cool in pan on rack to room temperature, then cut into squares.
Cut up lettuce and tomatoes. Add any other salad fixings you wish (cucumbers, peppers, etc.). Cut onion in large pieces. Add 1/2 can kidney beans and/or 1/2 can Great Northern beans, rinsed. Add dressing and mix. Before serving, add olives and Fritos.
Combine taco sauce, mustard and lime juice in large bowl. Add chicken, turning to coat. Cover; marinate in refrigerator at least 30 minutes. Melt margarine in large skillet over medium heat until foamy. Remove chicken; reserve marinade. Add chicken to skillet; cook about 10 minutes or until brown on both sides. Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken. Remove chicken to serving platter. Boil marinade over high heat 1 minute. Pour over chicken. Garnish with parsley. Serve with sour cream.
Wash and dry cucumbers. Mix all ingredients above together. Put enough cucumbers into mixture so that they are about 2 inches below the liquid.
Mix chicken, vinegar, oil, orange juice and salt. Marinate overnight. After marinated, combine ingredients. Mix thoroughly.
Brown meat on all sides in heavy frypan or Dutch oven. Add onions. Combine mustard, paprika, brown sugar and salt. Combine Worcestershire sauce, vinegar and ketchup and add to mustard mixture. Add to meat. Add 1 cup of the water; stir. Cover. Cook over low heat 2 1/2 hours or until meat is very tender. Blend flour with remaining 1/2 cup of water; add to meat mixture. Stir until thickened. Boil noodles in salted water until tender. Drain. Serve mixture over noodles. Serves 8.
Mix last 3 ingredients together. Mix all of the ingredients together; put in refrigerator.
Layer in a large baking dish: chicken, onion, green pepper, tomatoes, and tomato sauce. Then pour in soy sauce, Worcestershire sauce and spices. Bake at 375°, uncovered, for 1 1/2 hours. Serve over rice.
Beat eggs. Add oil and water. Beat well. Add mix, gelatin, flour and crushed strawberries. Pour into rectangle pan, Pammed and floured. Bake according to package directions. When cool, frost with following.
Boil molasses and vinegar to hard ball stage. Add butter and soda and let boil to crack stage. Pour into a buttered pan. When cool enough to handle, pull until light and porous, using tips of fingers and thumbs. Cut into a small piece, using scissors and place on buttered plate to cool.
Combine dates and water. Blend sugars, egg and butter. Sift together dry ingredients; add to sugar mixture. Stir in nuts and cooled date mixture. Pour into 11 x 1 1/2-inch baking dish. Top with brown-sugar sauce. (Combine 1 1/2 cups brown sugar, 1 tablespoon butter or margarine and 1 1/2 cups boiling water.) Bake in moderate oven (375°) about 40 minutes. Cut in squares; invert on plates. Serve warm with whipped cream. Makes 9 servings. Use 1/2 cup more water for more pudding.
Roll slices of liver in flour. Saute in butter until brown on both sides. Saute thinly sliced onion rings in another frying pan until golden brown. Place liver on platter. Turn onion rings into pan in which liver was cooked. Add 2 tablespoons hot water. Stir to loosen sediment in pan. Mix. Pour over liver and let stand for 10 minutes.
Chop artichokes; drain well. Place in mixing bowl. Add mayonnaise, pepper and cheese. Spoon into ungreased casserole dish. Sprinkle top with bread crumbs. Bake in a 350° oven until golden brown (20 to 30 minutes). Serve hot with crackers or toasted pieces of Italian bread.
Cream together the brown sugar, molasses, Crisco and egg. Add the remaining ingredients; mix together. Roll in ball and sugar before baking. Bake at 375° for 10 to 12 minutes. They will appear not to be done. Makes soft cookies.
Preheat oven to 400°. Grease muffin pan. Mix all ingredients together; fill muffin pan. Bake 25 minutes. Makes 1 dozen.
Cook raisins in water until all water is gone (cool). Add applesauce, eggs, sweetener and oil. Beat well, sift dry ingredients together. Add to other ingredients; mix well. Bake in loaf or tube pan sprayed with Pam (or use grease) at 350° for 1 hour. (It cooks in my oven in about 30 minutes.)
Blend all ingredients in blender. Chill at least 2 hours. Serve with slice of lemon, if desired.
Preheat oven to 400°. Grease muffin tins. Beat egg with a fork; stir in milk and oil. Blend dry ingredients and mix with liquid just until flour is moistened. Batter should be lumpy. Add blueberries. Mix lightly, but do not overmix. Fill pans 2/3 full. Bake 20 to 25 minutes, until brown. Serve warm. Yields 9 medium or 12 small.
Dissolve Jell-O in hot water. Add strawberries and chopped nuts; let jell. Cream together the cream cheese and sugar. Add Dream Whip that has been whipped as directed on package. Put on top of Jell-O. Sprinkle with nuts, if desired. You may use any type berry with Jell-O in that flavor.
Dissolve gelatin in boiling water; add berries with sugar and stir well. Stir in pineapple and bananas. Pour half of this mixture into 9 x 13-inch oblong dish. Let set in refrigerator until firm, then spread with sour cream. Cover the sour cream with the remaining gelatin mixture. Do not refrigerate the last half of the gelatin mixture until you pour it over the sour cream. Chill until set and serve.
Advance preparation: Place first 8 ingredients in blender container. Cover and blend smooth, stopping to scrape sides often. Chill mixture in small mold or bowl until firm.
In saucepan, combine sugar, cocoa and flour. Add margarine and milk. Bring to boil, stirring constantly. Add small amount of mixture to eggs. Return mixture to pan. Fold 1/2 can cherry filling. Pour into crust. Bake at 350° for 35 to 40 minutes or until center is set. Cool and chill for 1 hour. Combine topping with chocolate. Spread on top of pie. Place remaining cherries on top of pie around edge.
Knead dough gently until smooth. Roll dough to measure 12 x 18-inches. Spread soft butter over 2/3 of dough. Turn 6-inches of unbuttered dough over and then other 6. Put in cookie sheet with wax paper and cover with towel. Let stand 1 hour. Then take dough out and cut in half, then roll out 8 x 14-inches. Put about 1/2 cup filling in center of dough. Put on lightly greased sheet, cut or leave plain. Put in refrigerator for about 20 minutes, then bake in 400° oven for about 15 minutes. Then butter over the top.
Combine tomatoes, onions and salt in large bowl. Let stand for 1 hour. Combine green pepper, vinegar, sugar, celery seed and mustard seed in a large pan and bring to boil. Add tomatoes and onions and bring to boil again. Pack pickles into hot jars; cover with boiling vinegar mixture. Place hot lids on jars immediately. Makes 3 pints.
Mix all ingredients and top with potato chips, dry Chinese noodles or croutons. Bake 45 minutes at 350° in deep dish or less time in shallow dish.
Mix everything but vanilla. Cook until thick. Add vanilla. Pour into baked pie shell. Beat egg whites with 1/4 cup sugar. Top pie with meringue. Brown meringue.
Stir together caramels and half and half in a 4-cup glass measure. Microwave on High for 4 to 5 minutes or until dip is smooth, stirring every minute. Serve warm or at room temperature with fresh fruit, round cake or angel food cake cubes.
Skin breasts and pat dry. Dip in melted butter, then dip in dry ingredients. Pour enough butter in a baking dish to cover bottom. Place chicken in and bake at 350° for 30 minutes.
Mix all ingredients thoroughly. Shape into log and roll into nuts. Serve with assorted crackers or small toast triangles.
Cook macaroni; drain. Mix in butter. Add cheese to macaroni. Heat milk. Mix in eggs; stir into macaroni. Bake 45 minutes at 350°.
Boil potatoes in salted water until almost tender, about 20 minutes. Drain. Cut crosswise into 1/4-inch slices. Set aside. In heavy 10-inch skillet, saute bacon until crisp and drain on paper towel. Reserve drippings. In 3 tablespoons drippings, saute onion and bell pepper until tender. Add potatoes, 1/3 at a time and saute until lightly browned. Remove from pan as they are browned. Saute 1/3 more until they are all browned, making sure that they lie flat. Return potatoes to skillet. Add more drippings, if needed. Keep heat low. Beat eggs with salt and pepper until well blended but not foamy. Pour egg mixture over potatoes. Slowly and evenly sprinkle with bacon bits. Cover and cook over low heat until eggs are set, about 5 to 6 minutes. Taste for seasoning and serve from skillet.
Mix first five ingredients and refrigerate 1 hour. Make into shape of strawberries and roll in red sugar. Insert a slivered almond as the stem.
Mix shortening and sugar. Add eggs. Cream together. Add flour, soda, baking powder, salt and vanilla. Mix together. Add Wheaties and pecans, folding in. Drop by teaspoonful on greased baking sheet. Bake at 350° until brown about 10 minutes.
Cream butter and sugar. Add egg yolk. Mix well. Then add flour and cinnamon. Knead if necessary. Pat down on a greased cookie sheet. Flatten with fingers. Brush with the egg white mixed with a little water. Sprinkle with chopped nuts. Bake at 300° for 30 minutes. Cut into squares while warm.
Place all ingredients in blender. Mix well. Place in glass jar. Makes 1 quart.
Preheat oven to 350°. Mix sugar, flour and margarine until mixture resembles coarse corn meal. Put peaches into a greased 9 x 13-inch casserole dish. Sprinkle mixture over peaches. Bake for 25 to 30 minutes, until brown.
Arrange half of yam slices in greased 1 1/2-quart casserole. Top with half the orange slices, 2 tablespoons brown sugar and some nuts and spices. Then repeat layers. Garnish with additional orange slices. Combine juice and margarine; pour over all. Bake at 325° about 50 minutes.
Preheat oven to 350°. Spread refried beans over bottom of 9 x 9 baker pan. Combine cream cheese, sour cream and taco seasoning. Press garlic into bowl with creamy mixture and mix well. Spread over beans. Shred cheese over the top and bake 15 to 18 minutes. Chop olives, Snip Cilantro. Sprinkle chopped tomato, onions, olives and cilantro over hot dip. Garnish with additional sour cream if desired. Serve with tortilla chips.
Brown rice in oleo; add chopped onion and green pepper. Put in 8 x 11-inch baking dish. Add remaining ingredients and mix well. Add 1 to 2 cups water. As it cooks, if too dry, add more water. Bake in 350° oven for 1 hour.
Mix ingredients; refrigerate 1 hour. Roll thin; cut and place on cookie sheet. Bake at 425° for 5 to 7 minutes.
Combine sugar, salt and cocoa in bowl. Stir in evaporated milk, vanilla, eggs and butter. Stir in coconut and pecans. Place in pie shells and bake 40 minutes at 350°. Cool on racks.
Combine ground beef and onions in a covered skillet; add pepper and cook until the redness is gone. Add the chili powder and about 1 cup water. Add some salt to the cooking meat and simmer 15 or 20 minutes. In a separate 5 to 6-quart pot, combine the V-8 juice, tomato soup, Tabasco sauce, Worcestershire sauce, catsup, garlic powder, 1 to 2 cups water (for desired consistency), sugar and beans. Mix thoroughly and heat to near boiling. Add the cooked meat and onions. Bring to a boil and add the spaghetti (broken into 2-inch pieces) and cook until spaghetti is tender. Add more salt, sugar or water as you wish. Skim fat from chili and serve immediately or later. Sometimes chili is even better the second day!
In the top of a double boiler, combine the lemon juice, lemon rind and sugar. Add the butter and heat over boiling water until the butter is melted, stirring occasionally. Now stir in the eggs and continue cooking, stirring constantly until the mixture is thick enough to pile slightly (about 15 minutes). Cool thoroughly, then chill.
Slice stems from bell peppers and scoop out seeds, etc. Add salt and pepper to insides, to taste. Put peppers into boiling water for 2 to 4 minutes and drain well.
Coat a Dutch oven with cooking spray; add margarine. Place over medium heat until margarine melts. Add onion, celery and bacon; saute until vegetables are tender and bacon is browned. Drain clams, reserving juice; set clams aside. Add reserved clam juice, broth and potato to pan. Bring to a boil; cover, reduce heat and simmer 20 minutes or until potato is tender. Combine flour and 1 1/2 cups milk; stir until smooth. Add flour mixture, remaining 2 1/2 cups milk, clams, pepper and hot sauce to potato mixture. Cook over medium heat, stirring constantly, about 10 minutes or until mixture is thickened (do not boil).
Grease casserole dish with Pam. Mix ingredients and add butter to top. Bake uncovered for 1 hour at 325° to 350°.
Put all the ingredients into a small jar, with a tightly fitting lid. Seal the jar and shake well to mix ingredients. Refrigerate for 1 hour to allow dressing to thicken. Excellent on simple green salads.
Dissolve yeast and sugar in warm water in medium bowl. Mix in baking mix and milk until dough forms. Gently smooth into ball on surface dusted with baking mix. Knead 10 times. Roll 1/2-inch thick. Cut with 2-inch biscuit cutter dipped in baking mix. Place on ungreased cookie sheet. Let rise in warm place about 30 minutes or until soft and puffed. Heat oven to 425°. Bake 6 to 8 minutes or until golden brown.
Grease pan (10 x 1 1/2-inch). Mix Bisquick, water, beans and add meat, then sauce, then cheese. Spread in pan.
Saute onion in butter in a large baking dish. Mix all ingredients together, except cheese. Add 2 cans water with the soup and bake at 350° for 45 minutes. Add cheese to top of casserole and bake for 15 minutes. Total cooking time 1 hour.
On greased cookie sheet, pat dough into a rectangle about 10 x 13-inches and about 1/4-inch thick. Press crushed cereal on top. Bake in preheated 350° oven for about 15 minutes. Cool slightly and cut into squares or diamond shapes.
Grease cookie sheets. Mix yeast with 1/4 cup warm water, then add sugar and small amount of sour cream to ferment. Add oleo to salt and flour in a large bowl and mix until crumbly. Add egg yolks, yeast mixture and remainder of sour cream; mix well. Form into ball; turn out on board sprinkled lightly with flour. Knead until smooth, about 5 to 10 minutes. Divide dough into 6 equal parts. Wrap in waxed paper. Chill at least 3 hours or overnight. On board sprinkle with sugar, roll each part into a 12-inch circle. Cut into 12 triangles. Spread with Walnut Filling. Roll up and bake until golden brown at 350°, about 25 minutes. When cool, dust with confectioners sugar (optional). Makes 6 dozen.
Mix all ingredients together adding pecans last. Pour into pie shell. Bake in 400° (hot) oven 15 minutes; reduce heat to 350° and bake 30 to 35 minutes longer. Outer edges of filling should be set, center slightly soft.
Mix the applesauce and the sugar. Add the remaining ingredients. Mix well and pour into a greased and floured 8-inch square pan. Bake at 350° for 35 to 40 minutes.
Make meatballs and put them in the oven until brown at approximately 350°. Put oil in a frying pan and deep fry onion and peppers. Put meatballs in a big pan and mix all the ingredients together. Mix cornstarch and 1/2 cup water and cook in pan until thick.
Stir together all ingredients and put into pie shell. Bake at 350° for 30 to 40 minutes. Let set for a few minutes.
In bowl, combine and mix well all ingredients for meat loaf except bread; then, saturate each slice of bread with water, squeeze water out and add to mixture in bowl, crumbling wet bread as you do so. Mix all well again. Pour this mixture into a meat loaf pan. Bake for approximately 1 hour at 350°. Take out and loosely cover with tin foil for about 30 minutes before slicing. (It seems to slice better and not fall apart this way.)
Cut bacon in 1-inch pieces and fry until crisp. Add onions and saute for a couple of minutes. Add rest of the ingredients and bring to a boil. Pour over lettuce and turn pot over lettuce to wilt. Serve immediately.
Cut sweet potatoes into desired shapes and sizes. Add sugar, water and margarine. Bake at 375° for 1 hour or until potatoes are done and syrup is thick.
Pour into a 13 x 9-inch baking pan coated with nonstick spray or margarine and floured. Sprinkle with 1/2 cup chopped nuts for toasted effect instead of icing. Nuts inside are optional. Bake at 350° for approximately 50 minutes. Cool in pan on rack.
Cake: Mix cake mix, oil, eggs and mandarin oranges. Divide into 3 equal layers. Bake at 350° for 22 minutes. Cool.
Mix all of the ingredients and put into a loaf pan. Bake at 350° for 45 minutes to 1 hour.
Place 1 cup nuts in bottom of pastry shell and cover with half of caramel topping. Combine cream cheese, sugar and vanilla, mixing well. Add eggs, 1 at a time, mixing well after each. Pour over topping. Bake at 325° for 45 minutes; cool. Garnish with additional 1/2 topping, drizzled over top and additional nuts.
Cook carrots with salt and water, covered, until barely tender. Drain any remaining liquid into measuring cup, then add pineapple syrup to measure 1 cup in all. Mix with cornstarch in saucepan. Cook, stirring constantly, until thickened and clear. Stir in butter. Add carrots and pineapple tidbits. Makes 4 servings.
Heat oven to 350°. Grease 13 x 9-inch baking pan. Melt butter; stir in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt. Beat well. Stir in nuts. Pour batter into prepared pan. Bake for 30 to 35 minutes or until brownies just begin to pull away from sides. Cool; cut into bars. Makes about 36 brownies.
Preheat oven to 450°. Stir together the first 4 ingredients. Add milk to make a soft dough. Knead on floured surface. Roll out 1/2-inch thick; cut with biscuit cutter. Place on baking sheet coated with cooking spray. Bake for 8 to 10 minutes.
Mix boiled eggs, chicken, pepper to taste, and enough broth to make soupy. Pour over crumbled cornbread. Bake at 350 degrees until done.
Cook diced potatoes and bay leaves in water for 15 to 20 minutes. Add salt, pepper and vinegar; stir well. Remove from heat, add gravy mixture and mix well. Return to heat and bring to a boil. Saute onions in a little shortening and stir into soup.
Mix ingredients; marinate chicken for one hour. Put in broiler for 10 minutes or so.
Cut cucumbers thin, place in a bowl and cover with water and 1/4 cup salt. Drain, add sliced onion and sprinkle 1/2 to 3/4 cup sugar. Let stand until liquid forms (about 1 hour). Add vinegar to cover cukes, season with salt and pepper. Chill and serve.
Place 1 frozen T.V. Dinner in oven and bake 35 minutes. Take shower, read paper and remove dinner after timer goes off. Grouse, carp and whine either before, during or after your meal. But remember, you really haven't got it that bad after all. Who made sure that it was in the freezer!
Simmer milk, raisins and rosemary in pan. Remove from heat, add butter to melt. Mix dry ingredients in a bowl. Beat egg into the cooled milk mixture. Add to the dry ingredients, mix slightly until dry ingredients are moist. Spoon into greased muffin cups, 1/3 full, then put 3/4-inch cube cream cheese in the center. Cover with remaining mix. Bake 20 minutes at 350°. Yields 12 muffins.
Preheat oven to 350°. In a large bowl, combine all ingredients, except corn flakes. Mash corn flakes to be topped over mixture. Bake for 25 minutes.
Have prepared 1 unbaked 9-inch pie crust. Mix sugar, salt, ginger, cinnamon, nutmeg and pie spice together with a fork. Add eggs, beating well, then add milk. Mix, then add pumpkin. Bake at 425° for 15 minutes, then reduce heat to 350° and continue baking until a knife blade inserted in the center of pie filling comes out clean. Cool before cutting.
Dissolve gelatin in boiling water. Add ice cubes; stir 3 to 5 minutes. Remove unmelted ice. Fold 1 cup Cool Whip into 1/2 of gelatin until smooth. Pour into 8-inch square pan. Chill for about 5 minutes, until set. Add fruit to remaining gelatin and spoon over creamy layer. Chill until firm.
Cream together shortening and sugar. Add vanilla, egg, flour, salt and coconut. Mix well. Spread three quarters of this mixture on greased 9 x 9-inch pan. Spread apricot preserves on top. Combine remaining 1/4 mixture with chopped nuts and crumble on top. Pat to spread evenly. Bake in preheated 350° oven for 40 to 45 minutes until golden brown on top. Cut into bars when warm.