HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook meat with onion and bell pepper in skillet until brown. Add to beans with brown sugar, mustard, Worcestershire sauce, salt and pepper. Cook at 350° for about 45 minutes in oven or cook in microwave for about 15 minutes.
Saute onion and green pepper with hamburger, heating but not totally browned. Season to taste. Spread half of cabbage in baking dish. Cover with ground beef mixture. Add rest of cabbage. Pour soup over top. Bake at 350° for 1 hour. Makes 3 to 4 servings.
Preheat oven to 450°. Thinly slice onions and saute in 2 tablespoons butter and sherry. Set aside. Place fillets in a large baking dish and dot with remaining butter. Sprinkle generously with Parmesan and squeeze lemons over top. Bake 5 minutes. Remove from oven. Sprinkle with more cheese, salt, pepper and paprika to taste. Add onion and drippings. Bake 10 more minutes or until fish flakes with a fork. Makes 4 to 6 servings.
Drain beans, reserving 2 tablespoons liquid. Combine beans, reserved liquid, chili powder, salt, pepper, cumin and hot pepper sauce in a blender. Process until smooth. Combine onion and garlic in a nonstick skillet or saucepan. Cover and cook over low heat until onion is soft and translucent. Uncover and cook until slightly browned. Add chilies and cook 3 minutes more. Add bean mixture and mix well. Garnish with pepper strips. Serve with corn tortilla chips. Serve hot or cold, either way it's delicious!
Combine all ingredients and chill. Before serving, set out to room temperature, 30 minutes.
Cut pheasant (about 2 1/2 pounds) in quarters and rub with butter or margarine, salt and pepper. Place, skin side down, on cold broiler grid. Broil 3 inches from full gas flame 20 minutes, basting several times with melted butter or margarine. Turn and continue broiling 15 minutes, basting several times with melted butter or margarine. One pheasant makes 2 large servings.
Cook spinach in water already on washed leaves (briefly). Chop fine. Cook onion in butter. Add the spinach, stock and seasoning. Simmer 10 minutes. Stir in egg (well beaten). Cook until lightly thickened, without boiling. Sprinkle with Parmigiano Reggiano. Serves 4 to 6.
Mix together except for shortening. Roll into 2-inch balls and roll in flour. Heat shortening and brown meatballs. Place in casserole and pour sauce over them. Bake at 350° for 45 minutes.
Dissolve orange jello in 2 cups boiling water. Add cream cheese and beat well. Chill until firm. Put into large mixing bowl and beat. When broken up well, add Cool Whip or Dream Whip and the juice from pineapple. Stir in 2 cans of drained mandarin oranges and drained, crushed pineapple and marshmallows. Pour into serving dish and sprinkle with nuts. Cool and serve. Cut into squares.
Mix all ingredients together, adding flour a little at a time. Form into 3 rolls. Refrigerate thoroughly. Slice about 1/4 inch thick. Sprinkle with sugar (colored sugar is a great hit with kids). Bake 10 minutes or until lightly brown at 350°.
Sift flour, baking soda, baking powder, salt and sugar. Add cornmeal. Combine with egg, shortening and milk. Turn onto lightly floured board. Pat into a sheet 1/2-inch thick. Cut as for cookies. Brush tops with melted butter and fold half over. Place on well-oiled baking sheet. Bake at 400° for 10 minutes. Serves 8.
Mix all ingredients together and form ball. Roll in slivered almonds. Chill and serve.
Boil potatoes in water for 10 minutes. Drain and peel. Pour 2 cups vegetable oil into deep skillet with oil for deep frying. Heat until 350° and fry potatoes for 2 minutes in 3 batches. Brown all sides. Put on paper towel and stub with toothpick. Heat oil and in other skillet, add ginger and chili and fry. Add salt, red pepper, garam masala, cumin, turmeric and coriander. Stir in yoghurt and water and bring to boil. Add potatoes and reduce heat and cook. Put on tight lid; simmer for 20 minutes. Let stand 20 minutes, then uncover. Sprinkle remaining garam masala on top and serve. Serves 6.
Combine all ingredients, except bread. Chill. Take loaf of rye bread and hollow it out. Fill with dip. Use cubes of rye bread for the dip. Have toothpicks available.
Mix pineapple and jello and bring to a full boil, then cool completely. When cool, add buttermilk and Cool Whip. Pour in glass 12 x 9-inch dish and refrigerate until set.
Line cupcake pans with 24 cupcake liners. Put a wafer in each. Beat cream cheese, sugar, eggs, lemon juice and vanilla. Fill cups 2/3 full. Bake at 375° for 15 to 20 minutes. Chill. Top each with pie filling.
Grease a baking dish. Arrange a layer of the combined cracker and bread crumbs in the bottom of it, then a layer of oysters, butter in small pieces, salt and pepper. Repeat, having a layer of crumbs on top with small pieces of butter dotted over them. Have only 2 layers of oysters. Moisten with milk and oyster liquor combined. Bake at 400° for 30 minutes or until brown. Serve at once. Serves 4 to 6.
Fry onions, chili and curry powder in enough fat to brown. Add salted meat and press flat in frying pan; brown on both sides. Chop into small pieces and add to tomatoes, beans and diced potatoes. Cook for 10 minutes. Bring salted rice to boil and boil for 15 minutes. Serve on plates with sauce on top. Serves 6. Serve with Fritos.
Core and slice the apple. Add water and cinnamon. Bake at 350° for 1/2 hour or you could microwave 5 minutes. Combine cottage cheese, vanilla, yogurt and sugar. Put on top of baked apple mixture. Sprinkle Grape-Nuts and nutmeg on top.
Preheat oven to 350°. Mix in dishpan in order given. Drop on cookie sheet by the teaspoonful and flatten. Bake for 12 minutes. Do not overbake. (There is no flour in this recipe.)
Brown meat. Add vegetables. Cook over medium heat until thawed and tender. Add soup and allow to simmer at least 45 minutes. Cook rice and serve over rice.
Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Transfer glaze to large bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
Cook, drain and mash squash. Stir in chopped onion. Season with salt and pepper. Arrange squash, cheese and bread in alternate layers in buttered baking dish. Beat egg and milk together. Pour over layers in casserole. Bake in 375° oven for 30 to 40 minutes.
Cut ham and cheese into 1/4-inch cubes. Combine ham, cheese, eggs and olives. Mix mayonnaise and chili sauce together and pour over ham mixture. Toss until well blended. Pile mixture into split rolls. Wrap in squares of foil. Store in freezer. Heat in foil in 350° to 400° oven for 10 to 15 minutes, until filling is hot and rolls are crusty.
Cook noodles as directed on package. Gently mix all other ingredients together. Place in 300° oven for approximately 30 minutes.
In Dutch oven or large deep skillet, brown first 4 ingredients in shortening. Sprinkle with salt. Stir in water. Bring mixture to boil; add spaghetti. Cook uncovered 12 to 15 minutes or until spaghetti is tender. Stir in tomatoes and ketchup. Simmer about 10 minutes to blend flavors. Serve with Parmesan cheese if desired. Makes 6 to 8 servings, about 8 cups.
Cook rice according to standard convention (white, brown, wild, preferably, not Minute rice). When rice is cooked, add soup. Stir in the curry powder to taste. Serve with bread and milk for a bachelor's balanced diet. Gets better with age!
Melt chocolate in butter or margarine. Stir in remaining ingredients. Spoon in tiny baking cups. Cook at 325° for 15 minutes. Makes about 7 dozen.
Mix all ingredients. Drop by spoonfuls onto cookie sheet and bake at 350 degrees.
Mix together first 3 ingredients and pat into 9 x 13 x 2-inch pan. Beat together last 3 ingredients and pour over top of mixture. Bake at 350° for 30 to 35 minutes.
Drain sauerkraut and add 2 cups water, caraway seed and sugar. Boil 10 minutes. Soak yellow split peas for 1 hour in 1 cup cold water. Boil until thick; add to sauerkraut. Saute onions in 2 tablespoons butter; add to sauerkraut mixture. Season with pepper. Set aside. Boil sausage for 1 hour in a little water. Take out and brown slightly in butter. Cut into 8 pieces and arrange on top of the sauerkraut. Serve with whole small potatoes, topped with fresh butter and dill.
Let zucchini and salt stand for 30 minutes. Grease dish with butter. Mix all other ingredients; add zucchini. Bake at 350° for 45 minutes to 1 hour.
Cream first five ingredients together. Add dry ingredients, alternating with milk. Roll dough 1/4-inch thick on wax paper. Melt chocolate chips. Cool and spread onto dough. Roll into log. Chill for 1/2 hour. Slice with a sharp knife. Place on an ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Spread mixture on ham slices. Roll up. Place seam sides down on tray and refrigerate until chilled. Slice and place on snack crackers.
Mix Blue cheese dressing, mayo, sugar, vinegar and pepper until blended well. Set aside. Cut apple slices in half (or chopped apple is fine). Combine apple, cabbage and grapes. Add dressing and toss to coat well.
Melt candy bars in double boiler or microwave. Stir constantly to prevent scorching. Mix into melted candy, the can of condensed milk. Pour in enough whole milk to thin candy mixture. Pour into ice cream freezer. Finish filling with whole milk to fill line. Stir real good before closing lid. Freeze.
Mix ingredients until a soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Brush hot biscuits with mixture of 1/4 teaspoon garlic powder and 3 tablespoons reduced fat margarine. Serve warm. Makes 10 to 12 biscuits.
Cook on medium heat, stirring constantly until thick. Divide mixture into three containers. Add food coloring to all three. Place small amounts of rainbow stew into several Ziploc bags. Reinforce closure with packing tape. Let the children write on bags with the fingers. They can also mix two colors together and discover a new color. If you want to extend their shelf life, refrigerate.
Combine cheeses, onion, mayonnaise and red pepper and mix well. Sprinkle about 1/4 cup of pecans in an oiled 7-cup ring mold. Chill until firm. Unmold on platter and pat remaining pecans onto cheese ring. Garnish with parsley sprigs. Serve on crackers with strawberry preserves on top, if desired. This is pretty with preserves served in center of ring.
Slice off top of tomato. Hollow out tomatoes, saving the pulp. Mix all ingredients in a bowl, using your hands to mix (using the tomato pulp). Stuff tomatoes; top with shredded cheese and chill for about 30 minutes before serving. Good served with crackers.
Combine the first 7 ingredients and blend well. Shape into a loaf and place in a 2-quart casserole. Combine the last 3 ingredients together and pour over meat loaf. Bake, uncovered, at 350° for approximately 1 hour. Yields 6 servings.
Mix ingredients well. Sprinkle with nutmeg, if you prefer. Bake at 350°.
Cream shortening with sugar, reserve about 1 tsp. sugar. Add yeast to warm water with reserved sugar. Add egg, salt, yeast, water and bran to creamed mixture. Add flour. Place in bowl and let rise until double. Knead lightly and form into small balls. Roll in melted butter. Stack in greased bundt pan. Let rise until double. Bake 45 minutes at 350.
Soften yeast in lukewarm water (use warm water for dry yeast). Pour scalded milk over shortening, salt and molasses. Stir until shortening melts. Cool to lukewarm. Stir 1 cup flour in. Add softened yeast and oats. Stir in enough more flour to make a soft dough. Turn dough out on lightly floured board; knead until satiny, about 10 minutes. Round dough into ball. Place in greased bowl. Brush top lightly with melted shortening. Let rise until double in size. Punch down; let stand 10 minutes. Place in pans. Let rise until double in size. Bake at 375° for 35 to 40 minutes.
Wash and parboil the okra in water. Set aside. Fry the pork. Push to one side of the pan. Saute garlic, onion and okra. Season with vinegar, patis and pepper. Cook until okra is tender-crisp. (Vinegar cuts sliminess of okra.)
Mix all ingredients together. Roll on a floured board and cut. Place in a greased baking pan or on cookie sheet. Bake in preheated 450° oven 8 to 10 minutes. Makes 10 medium-sized biscuits.
Add cream cheese to chicken; mix well. Spread mixture on each roll. Roll up and bake according to directions on can of rolls.
Put ground meat to brown and strain. Put noodles in an oven pan. Mix ground meat and cheese together and put over noodles. Sprinkle Parmesan cheese on top to your taste. Put in 350° oven and cook until cheese is melted for about 15 minutes.
Sift sugar and flour together in large bowl. Set aside. In saucepan, melt together oleo, Crisco, cocoa and water. Bring to a rapid boil and pour over flour and sugar. Mix well. Then add buttermilk, eggs, soda, and vanilla. Mix well and pour into a greased 11 x 16 pan. Bake at 400° for 15 minutes. Start making frosting 5 minutes before cake is done.
Combine first 6 ingredients in a large container. Stir until sugar dissolves. Chill until serving time. Pour over ice in punch bowl. Add remaining ingredients. Stir gently to mix.
Cream butter and beat in sugar. Add eggs, one at a time. Sift flour with nutmeg, cinnamon, allspice and soda. Mix alternately with buttermilk. Add blackberry jam, raisins and chopped pecans. Grease and flour three 8-inch cake pans.
Combine oil, sugar and eggs. Add apples, raisins, coconut and nuts. Stir thoroughly. Add salt, soda, cinnamon and vanilla. Stir in flour until batter is very stiff. Bake in well-greased tube pan at 350° for 1 hour and 15 minutes. Let cool.
Beat vigorously by hand or mixer (medium speed) for 2 minutes the flour, sugar, 3/4 cup milk, Crisco and salt. Stir in baking powder and add 1/2 cup milk, vanilla and eggs. Mix thoroughly by hand or mixer (medium speed) for 2 minutes more. Pour into two (9 x 1 1/2-inch) layer pans which have been rubbed with Crisco or lined with wax paper.
Rinse spinach, leaving leaves damp. Steam spinach for 2 minutes; set aside. In a large pan, saut onion, garlic, oregano and basil in oil until onion is soft. Add tomatoes. Cover and cook for 20 to 30 minutes. Cook lasagna noodles per package directions; drain.
In casserole dish melt one-half stick margarine. Add Ritz crackers. Mix well and put back in cup. Melt remaining margarine in the same casserole dish. Add Velveeta cheese and melt slowly. Cook broccoli, drain well and add cheese. Top with cracker crumbs. Bake uncovered 30 minutes at 350°. Cool 15 minutes before serving.
Prepare cake mix according to package directions, using 9 x 13-inch pan. Cool. Beat cream cheese until fluffy; add milk gradually, creaming well. Add pudding mix; blend well. Beat until thick. Spread cream cheese mixture over cake. Drain pineapple; spread over pudding layer. Spread dessert topping over pineapple layer. Garnish with nuts and red cherries, if desired. One-half large box yellow cake mix may be used. Yield: 12 servings.
Brown sausage well, adding onion to sausage when about half done. Drain well. Mix all other ingredients with sausage and onion. Separate each biscuit into 3 pieces and pat into thin rounds on baking sheet. Spread biscuit rounds with sausage mixture. Freeze on cookie sheet. Drop rounds into Ziploc bag when frozen. When ready to serve, place desired number on cookie sheet. Bake at 425° approximately 10 minutes.
Fill large pot 2/3 full with water. Bring to boil and add salt, shrimp boil and potatoes. Cover and boil 10 minutes. Add onions. Boil 10 minutes and add sausage. Boil 10 minutes and add corn. Boil 10 minutes and add shrimp. Simmer 5 minutes. Drain water and serve.
In a large mixer bowl, combine 1 cup flour, the sugar, baking powder, baking soda and salt. Add mashed banana, shortening, margarine or butter and milk. Beat with an electric mixer on low speed until blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in nuts.
Cook sausage links according to package directions; drain well. Cool. Heat oven to 375°. Separate crescent roll dough into triangles. Place 1 sausage link at wide end of each triangle; roll up. Place on ungreased baking sheet. Bake 11 to 13 minutes or until crescent is golden brown. Serve, if desired, with mustard dip.
Combine all ingredients and pour into greased casserole dish. Bake at 350° for 50 to 60 minutes until golden brown.
Mix 2 well beaten eggs with yellow cake mix and 1 stick melted butter. This will be sticky like a dough. Spread in the bottom of a greased and floured cake pan. May have to use fingers. Then mix the powdered sugar, cream cheese, 2 well beaten eggs and vanilla in a blender until smooth and pour on top of the other. Bake at 350° for 35 to 40 minutes.
Soak trout in Tender Quick solution 8 to 12 hours. Rinse thoroughly. Place trout on smoker and smoke for 3 hours or until done (fish will flake easily). Debone and serve with cream cheese and Ritz crackers.
Combine all ingredients together. Mix well. Place in casserole and cover with crumbled potato chips. Bake at 350° for about 20 minutes. I usually put some slivered almonds on top.
Combine first 3 ingredients. Chill. Just before serving, stir in ginger ale and champagne. Yields 5 quarts. Serving Size: 20. Preparation Time: 0:20.
Add enough milk to ingredients to moisten. Spray with Pam and cook until golden brown.
Mix ingredients. Bake uncovered in 350° oven for about 45 minutes or until liquid is gone. Stir once or twice to mix well while casserole is cooking.
Preheat oven to 400°. Generously grease large ovenproof skillet or large shallow baking dish; set aside. Fry sausage in a skillet over medium-high heat, stirring constantly, until sausage is no longer pink. Drain and transfer to bowl. Wipe out skillet. Add butter and melt over medium heat. Saute mushrooms and onions until soft but not brown. Remove from heat and stir in sausage. Blend remaining ingredients and turn into the prepared dish. Bake until knife inserted in center comes out clean, about 30 to 35 minutes. Serves 8 to 10 people. Makes an excellent main dish for a special breakfast or brunch.
Mix 1 cup sugar and 2 teaspoons cinnamon in a bowl with a lid. Cut all biscuits into quarters and shake to coat all pieces. In a pan, boil 1 cup sugar and 1 teaspoon cinnamon with the butter. Put half of the biscuits into a tube pan. Pour half of the butter mixture over it. Layer the rest of the biscuits; pour on the rest of the butter. Bake at 350° for 40 minutes. Invert onto plate within 5 minutes.
Brown sausage; drain. Layer sausage, cheese and bread. Mix eggs, milk, dry mustard and cream of mushroom soup; pour over layers. Bake at 350°, uncovered, 1 hour. Put pan of water on shelf under dish.
Heat soup. Add cream cheese. Dissolve gelatin in 3 tablespoons cold water; add to soup mixture and beat with wire whip to mix. Add remaining ingredients. Pour into greased mold. Chill. Serve with crackers.
Cook spaghetti. Drain and rinse well with cold water. Mix with chopped vegetables. Toss with dressings and Salad Supreme seasoning to taste.
Bring water and sugar to a boil. Boil 3 minutes. Remove from heat. While hot, add Jell-O, stir until dissolved. Cool 30 minutes. Add pineapple and orange juice. Freeze Mixture. Allow punch to partially thaw several hours before needed. Add one 2 liter ginger ale. Mix punch and ginger ale to form a delicious slush.
Peel, core and slice apples. Cook in 1/2 cup water until tender. Add remaining ingredients, mixing well.
Brown ground chuck. Mix all ingredients, except Tater Tots. Put in a 9 x 9-inch baking pan. Bake at 350° for 1/2 hour. Place Tater Tots on top of casserole and bake for 15 to 20 minutes longer.
Place in 2-quart casserole with 2 layers of string beans/potatoes/onions/soup. Cover and cook at 325° until potatoes are done, approximately 45 to 60 minutes.
Combine pineapple and sugar. Dissolve cornstarch in water and add. Add remaining ingredients and mix. Put in greased casserole. Dot with butter and sprinkle with cinnamon. Bake at 350° for 45 minutes. Serve warm or cold. Great with baked ham!
Put pineapple in bottom of 9 x 8-inch casserole dish. Combine sugar and flour and pour over pineapple. Top with Velveeta cheese (regular Cheddar gets chewy). Sprinkle crushed crackers over mixture. Pour melted margarine over crackers. Bake at 350° for 30 minutes. Serves 6.
Mix and shape in bowl or can and chill in refrigerator. Keep in refrigerator.
Heat oven to 350 degrees. Grease and flour rectangular pan, 13 x 9 x 2. Beat dry cake mix, brown sugar and peanut butter in a large bowl, on low speed until crumbly. Reserve 2/3 cup of the crumbly mixture. Beat remaining crumbling mixture, water, oil and egg on low speed, scraping the bowl constantly, until moistened. Beat on medium speed, scraping bowl frequently, 2 minutes. Pour batter into pan. Stir nuts into the 2/3 cup crumbling mixture, sprinkle with chocolate chips. Bake 40 to 45 minutes.
Combine jello and boiling water. Stir until dissolved. Add pineapple, bananas, nuts and strawberries. Pour half in mold. Leave the rest out. Refrigerate mold. After it sets, spread sour cream over top and put on rest of jello mixture and return to refrigerator.
Beat egg, add sugar gradually, then melted shortening and vanilla. Combine with remaining ingredients. Drop by teaspoon onto greased cookie sheet and flatten with fork. Bake in oven at 375° for 10 to 12 minutes. Makes 60 cookies.
Cream sugar and butter; sift flour and soda. Add together and cream. Mix in chocolate chips. Spoon by teaspoons onto greased cookie sheet. Bake at 350° for 15 minutes.
Cut shortening into pastry with blender or fork. Stir in milk with fork or spoon. Squeeze off 1 1/2 to 2-inch ball, roll and shape. Place onto baking pan and bake in a 425° oven until golden brown.
Melt chocolate. Add milk and coconut. Spoon drop onto ungreased cookie sheet. Preheat oven to 350°. Put candy in and shut off oven. When they cool down, they're done.
Melt together 1 pound chocolate and butter. Cool and stir in sour cream. Beat cream cheese and sugar. Add eggs slowly and vanilla. Slowly beat in chocolate. Pour into baked crust. Bake 1 hour at 325° in a water bath. Remove. Cool. Glaze with 4 ounces chocolate and cream, melted together and cooled slightly. Sprinkle with cocoa powder.
Chop celery and onion; add to a small amount of boiling water (to cover celery and onion) and simmer to soften while peeling and cubing potatoes (I use Russets). Add salt to water, then add potatoes and more boiling water, just to cover potatoes. Boil until desired consistency. Reduce heat. Add canned milk to the existing potato mixture and water. Add cube of margarine and slowly heat soup. Stir often; add white pepper and salt to desired taste. When margarine is melted, soup will be ready.
Combine egg yolks with remaining ingredients; cook until thick. Pour into baked pie crust. Cover with meringue and brown.
Melt chocolate and butter, stirring to blend, in top of double boiler (or microwave on High for about 1 minute, stir to blend). Cool slightly.
Wash peanuts and place in a large pot. Cover with water. Add salt. Boil until tender. Let stand in same water until cool.
Wash and peel peaches. Leave whole. Put cloves and cinnamon loosely in a clean, thin white cloth and tie top tightly. Simmer spices, sugar, vinegar and water for 10 minutes or until sugar dissolves and mixture becomes spicy. Add peaches and cook slowly until tender but not broken. Let sit overnight.
Cook squash; drain and mash. Combine sugar, onion, mayonnaise, eggs, salt and pepper. Stir in squash. Place in buttered dish. Sprinkle cheese on. Put cracker crumbs on top of cheese. Put 1/2 cup butter on top of crackers. Bake on 350° for 40 to 45 minutes.
Mix all together. Add 2 cups of chopped apples and 1/2 cup chopped nuts. Mix well. Put into a greased and floured 9 x 13-inch cake pan. Sprinkle a mixture of 1/2 cup of sugar and 1/4 teaspoon cinnamon on top. Bake at 300° for 45 minutes.
Put frozen juice and strawberries along with two orange juice cans of cold water in blender and mix for 30 to 45 seconds. Add additional water, if desired. Serve in juice glasses.