HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place fresh vegetables in Dutch oven with vegetable oil and cook until they start to get light brown. Put ground beef in and brown. Immediately add all other ingredients and simmer for at least 30 minutes. Better if slow simmered for longer. Makes about 4 quarts of soup. Yummy!! Serve with corn bread.
Heat vinegar and sugar until dissolved. Add salt and oil; pour over ingredients. Let stand at least 1 hour before serving.
*One stick for the bottom of casserole dish at the beginning of recipe and 1 1/2 sticks, melted for topping.
Drain everything good. Stir dry Jell-O into Cool Whip and add other things.
In a 6-quart Dutch oven, in hot oil, cook roast until browned on all sides. Spoon off fat. Stir in mushroom soup, onion soup and 1 cup of the water. Reduce heat to low. Cover; simmer 2 hours or until meat is tender, turning occasionally. Add vegetables. Cover; cook 40 minutes or until roast and vegetables are fork-tender.
Heat oven to 350°. Grease 15 medium muffin cups (2 3/4-inches in diameter). Mix thoroughly the shortening, 1/2 cup sugar and egg. Stir in flour, baking powder, salt and nutmeg alternately with milk.
Mix yeast, 1 cup of warm water and 1 tablespoon of sugar. Add remaining ingredients. Mix well; let rise until doubled. Knead; cut out with Spam can 1/2-inch thick. Stretch; let rise again. Brush with melted butter and bake. Cool upside down.
Brown meat, onion, green pepper and celery. Cook noodles. Drain. Put in casserole with tomato soup. Bake, covered, 1 hour at 350°. Yields 4 to 6 servings.
In a large bowl, combine the milk, yogurt and lime juice. Stir in remaining ingredients. Cover and refrigerate for 2 to 3 hours.
Combine all ingredients except strawberries. Cook until thick; let cool. Put berries into baked pie shell. Pour mixture over them; let chill. You can use raspberries, fresh peaches or blackberries. Just by the jello flavor to match your fruit.
Place cooked asparagus in shallow greased casserole in single layer. Melt butter until golden brown. Blend in mayonnaise, seasonings and lemon juice; pour over asparagus. Sprinkle with crumbs, then cheese. Bake in preheated 375° oven for 15 minutes, or until browned. Can be prepared in advance and reheated.
Mix together first 7 ingredients. Pour into a 9 x 13 pan. Bake at 350° for 20 to 25 minutes.
Drain Veg-All and pour into 1 1/2-quart casserole. Mix soup, mayo, onions and cheese and layer on top of veggies. Bake at 325° until bubbly, about 25 minutes. Top with onion rings and bake 5 to 10 more minutes (until onion rings brown slightly).
Cream together first 5 ingredients. Add baking soda, coconut and chips. Mix well. Work in dry ingredients; alternating flour and oatmeal. Bake at 350° for 15 to 17 minutes. Do not overcook.
Preheat oven to 350°. Mix butter and sugar. Using hands, mix in flour. If dough is crumbly, mix in 1 to 2 tablespoons butter, softened. Roll dough 1/2-inch thick on lightly floured board. Cut into small squares. Place about 1/2-inch apart on ungreased cookie sheet. Bake until set but not brown, 20 minutes. Remove immediately from cookie sheet. Cool completely. Store in tightly covered container up to 4 days. Yields 2 dozen.
Arrange ribs in 3-quart (13 x 9-inch) glass baking dish. Cover with wax paper. Microwave for 15 minutes on Roast. Drain off fat. Combine remaining ingredients in small bowl; mix well and pour over ribs. Re-cover and continue cooking for 35 or 40 minutes on Roast or until fork-tender. Let stand, covered, 5 minutes before serving. Serves 4 to 6 people.
Heat oven to 350°. Cook bacon to crisp; drain. Crumble bacon. In 3-quart casserole, combine bacon, pork and beans, onion, ketchup, molasses, brown sugar, mustard and Worcestershire. Bake uncovered 1 1/2 hours or until thickened and bubbly, stirring every 20 minutes. About 12 servings.
Grease oblong baking dish. Layer, starting with zucchini, salt and pepper, onions and tomatoes. Repeat layers; top with cheese. Bake at 375° for 30 minutes. Remove from oven; top with croutons and more cheese. Bake an additional 10 minutes, or until cheese is melted and brown.
Bake deep dish pie shell. Cool. Mix sugar, Jell-O, cornstarch and boiling water. Cook until thick and clear. Cool completely. Fill cooled crust with 1 quart fresh strawberries. Spoon cooled mixture over berries. Refrigerate.
Mix all the ingredients except the noodles and cheeses and simmer 30 minutes. Cook 9 noodles according to package directions. Layer 3 noodles, sauce and cheese; 3 noodles, sauce and cheese; 3 noodles, sauce and Mozzarella. Cover with foil and bake 1 hour at 350° in a 9 x 13-inch pan. Uncover and bake 15 minutes. Let sit 10 minutes before serving.
Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until no longer pink. In a small bowl, combine jelly, cornstarch and mustard. Blend well. Add jelly mixture and frozen vegetables to meat. Cover and simmer 5 to 7 minutes until vegetables are crisp-tender, stirring frequently. Serve over rice, if desired. Makes 4 servings. Preparation time: 20 minutes. Enjoy!
Dissolve sugar in lemon juice. Add fruit and pour over block of ice in a punch bowl. Dust before serving. Add champagne and stir. More champagne may be added as needed.
Separate biscuit dough from a can of biscuits. Cut a hole in the center of each biscuit. Fry in hot oil (about 350°) until golden on both sides, drain. Shake in a bag with cinnamon and sugar or powdered sugar. Can also be iced. Serve immediately.
Cream butter and sugar together until light and fluffy. Beat in egg yolks until well blended. Beat in sour cream and vanilla. Sift flour, baking soda and salt together. Beat flour mixture into margarine mixture, one cup at a time, until well blended. Gently fold in stiffly beaten egg whites. Pour into greased and floured 10-inch tube pan. Bake at 300° for 1 1/2 hours or until done. Prep time: 15 minutes. Cooking Time: 1 1/2 hours.
Dissolve jello in hot water; add diet coke. Let set in refrigerator until partially set. Stir in pineapple, pie filling and nuts. Let chill until firm.
Peel potatoes; cut into quarters. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake, a few at a time, in bag, coating potatoes well with cheese mixture.
Cook celery and onions in butter until tender, but not brown. Blend in flour. Add remaining ingredients except bacon; cook and stir until slightly thick. Reduce heat and cook slowly for 15 minutes, stirring occasionally. Garnish with bacon.
Split cleaned quail lengthwise; wash then dry. Mix flour, salt and pepper; sprinkle over quail. Roll pieces of meat to coat. In a heavy skillet or an electric frypan, melt margarine and brown meat. Add water; simmer for 20 minutes. Turn meat during cooking time; do not allow to boil dry. If liquid level falls below 1/2 cup, add more water. Add mushrooms, parsley, bouillon and cream; sprinkle with paprika. Cook over low heat for 30 minutes, or until tender. Turn meat during cooking time once or twice. Do not allow sauce to cook away. If necessary, add additional cream and water (in equal portions).
Preheat oven to 325°. In a small bowl, combine crumbs, 1/4 cup sugar and butter; blend well. Press firmly onto bottom and side of a 9-inch spring-form pan or a quiche or tart pan with a removable bottom. In a large mixing bowl, combine cream cheese, 1/2 teaspoon vanilla, remaining 1/2 cup sugar and cinnamon; beat until light and fluffy. Add eggs; blend well. Stir in pineapple. Pour into prepared pan. Bake for 35 minutes or until center is set. While cheesecake is baking, mix sour cream, 3 tablespoons sugar and remaining 1 teaspoon vanilla. Remove cheesecake from oven. Spread sour cream mixture on top. Cool to room temperature. Chill well before serving.
Mix all ingredients in medium size bowl. Pour into greased loaf pan. Bake for 1 hour at 325 degrees.
Combine first 9 ingredients. Let stand to blend flavors. Combine soup and cream cheese in top of double boiler. Heat over boiling water, stirring until cheese is melted. Soften gelatin in water for 5 minutes. Add to soup mixture. Stir until dissolved. Remove from heat; cool. When mixture begins to thicken, blend in mayonnaise and fish mixture. Turn into greased 1 1/2-quart mold. Chill until set. Serve with mayonnaise.
Heat oven to 350°. Cut thin slice from stem end of each pepper. Remove seeds and membranes. Rinse. Cook peppers in enough boiling water to cover for 5 minutes. Drain.
Cut onion from top into 8 wedges with onion opening, but remaining together. Place bouillon cube and butter into center of onion. Place in microwavable bowl. Microwave for 2 minutes.
Cream sugar and Crisco; add eggs, one at a time. Add buttermilk and flour mixture starting and ending with flour. Preheat oven. Bake at 325° for 1 1/2 hours.
Combine all ingredients and pour in baking pan. Bake at 350° for about 45 minutes.
Combine all ingredients except onions in a large saucepan. Bring to a boil, cover, reduce heat and simmer 4 to 5 minutes; stirring occasionally. Stir in onion, cover and simmer 3 minutes. Cover and chill. Serve with vegetables and barbecued meats.
Preheat oven to 225°. In a medium bowl with mixer at high speed, beat egg whites, cream of tartar and salt until soft peaks form. Gradually sprinkle in sugar, 2 tablespoons at a time, beating well after each addition and until sugar dissolves and whites stand in stiff glossy peaks.
Chop peppers, onions and celery; cook with hamburg. Add remaining ingredients and simmer 1 hour. Serve on hamburger rolls. Serves 50.
Chop up the onion and pepper. Cook with hamburger meat slowly in small amount of oleo until meat is done. Drain. Mix pork and beans, sugar, ketchup, Worcestershire sauce and mustard. Add meat to beans mixture. Put into pan and bake at 375° for 1 hour or until done.
Cook brownies as prepared on package. After brownies have cooled, put frosting on. Cut in 6 lengthwise strips about 1 1/2 inches wide. Cut in 4 crosswise strips 3 inches wide. Remove brownies from pan. Run knife through frosting across center to divide in half. Use chocolate chips to decorate like dominos.
Cut up green onions. In large bowl, mix cabbage and green onions. Place almonds, sunflower seeds and noodles from both packages of soup on a cookie sheet. Put in oven at 350° until lightly browned. Put in plastic bag or bowl. Mix oil, sugar and seasoning packet from both packages of soup. Add to cabbage and onions and stir. Just before ready to eat, add the almonds, seeds and noodles; stir. These are double batch ingredients.
Cut carrots in 2-inch strips. Cook them in salt water and drain. Melt butter and add ginger. Add carrots, honey and sour cream. Cook over low heat, stirring gently until carrots are heated through. Then fold in almonds.
Heat oven to 350°. Heat oil in large skillet. Poke steak all over with a fork on both sides. Combine 1 cup of flour, seasoned salt, pepper and salt. Dip steak into flour mixture and put in hot oil. Fry until brown on each side. Pour a thin layer of gravy into the bottom of a 9 x 13-inch pan. Add meat. Slice potatoes into wedges and put over meat. Pour rest of gravy onto potatoes. If needed, add some water so potatoes are almost covered with gravy. Cover with foil and bake for 1 to 1 1/2 hours. Salt and pepper to taste.
Boil water and oleo and add flour; stir. Add eggs, one at a time. Put on greased pan and bake at 400° for 25 to 30 minutes. Let cool.
Cook potatoes, celery and onions until soft. Cut sausage into bite-size pieces. Add to potatoes. Add water to make consistency of soup desired. Season with salt and pepper to taste.
Sort and wash beans; place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans and bring to a boil; cook 2 minutes, remove from heat, cover and let stand for 1 hour. Drain beans and return to pan. Add 8 cups water and onions; bring to a boil. Cover, reduce heat and simmer 2 hours or until beans are tender. Drain bean mixture and return to pan. Add barbecue sauce and remaining ingredients; stir well. Cover and bake at 350° for 1 hour. Yields 16 servings.
In large bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in 1/3 cup lemon juice and vanilla. Slice 2 bananas; dip in lemon juice and drain. Line crust with bananas and about 2/3 of the orange segments. Pour filling over fruit. Chill 3 hours or until set. Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top with banana slices and remaining orange segments. Refrigerate leftovers.
Cream butter and sugar. Add eggs, one at a time. Sift flour, baking powder and salt. Add alternately to butter mixture with the milk. Add vanilla. Cook in 3 pans which have been greased and floured. Bake at 350° for 20 minutes or until done.
Preheat oven to 375°. Roll one of the pie crusts out, forming an 11 x 14-inch rectangle. Cut 12 circles out of crust. Place circles into mini muffin pan to form miniature pie shells. Repeat using second pie crust. Prick tart shells. Bake shells 10 minutes.
Pour liquid mixture over apples and bake at 350° for 40 minutes. Test for doneness with knife blade.
In a 8 by 8 inch pan mix beans & chicken. Pour BBQ sauce over all. Mix cornbread according to package directions, pour on top. Bake at 350° for 12-18 minutes or until cornbread is done.
Beat all but cake mix, margarine and nuts. Put in ungreased 9 x 13-inch pan. Sprinkle dry cake mix over the top. Pour melted margarine over cake mix and sprinkle with chopped nuts. Bake at 350° for 1 hour, no longer. Top with Cool Whip.
Wash, peel and cook squash and onion in water. Drain; put in blender or mash with masher. Add milk, butter, garlic powder, salt and pepper. Simmer 5 to 8 minutes.
In a large saucepan combine all ingredients. Bring to a boil and cook 3 minutes until berries pop. Cool. Yields 2 1/2 cups.
In a small bowl, soak apricots in brandy for 1 hour. Line an 11 x 4-inch loaf pan with plastic wrap. Melt chocolate with Espresso coffee in top of a double boiler over low heat, stirring well. Add butter, a bit at a time, stirring until melted. Remove from heat. In a large bowl, beat egg yolks until pale yellow and fluffy. Fold in apricots and brandy. Slowly pour chocolate mixture into egg and apricot mixture; gently fold to blend. Cool for 30 minutes. In a separate bowl, beat egg whites until firm, but not stiff. Fold gently into chocolate mixture. Pour into plastic-lined loaf pan and freeze for 6 hours. Cut into 3/4-inch slices. Top with whipped cream and apricots.
Combine and stir. Put 1/2 of stuffing in mixture and stir. Pour in oblong buttered casserole dish. Pour rest of Pepperidge Farm stuffing on top and dot with butter. Bake at 375° for 30 minutes.
Mix flour, nuts and butter. Spread in 9 x 13-inch pan and bake at 375° for 15 minutes. Cool. Cream the cream cheese and add powdered sugar. Fold in 1 1/2 cups Cool Whip. Spread over cooled crust. Mix chocolate pudding and milk, beat until thick. Spread over cheese layer. Top with remaining Cool Whip and cover with shaved or grated chocolate.
In skillet, brown onion and ground beef. Salt and pepper to taste. Drain well. Add sugar; cook for 1 minute. Add chili powder; cook another minute. Add barbecue sauce; mix. Add only enough ketchup to color meat (should be a little dry). Cook for 2 minutes; remove from heat. Chop the well drained head of lettuce; add cheese. Add only enough dressing to lightly cover. Add meat to lettuce; mix. Crumble chips on top and serve. Do not mix ahead, or lettuce and chips will become soggy.
In large mixer bowl, combine egg nog, brown sugar, coffee and cinnamon; beat on low speed until sugar and coffee are dissolved. Stir in coffee, liqueur and bourbon (if desired); chill. In small mixer bowl, beat cream with confectioners sugar and vanilla until stiff. Pour egg nog into punch bowl; top with whipped cream and cinnamon. Refrigerate leftovers.
Mix all together and pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes or until golden brown. Cool slightly and cut into small squares for appetizers or larger ones for a vegetable side dish.
Soften butter. Grate almonds in processor until powder fine. Cream sugar and butter until fluffy. Add egg and extract and beat until blended. On low speed, blend in flour, salt and almonds. Mix until incorporated. Fill cookie press and press in desired shapes onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. Cool on wire racks. Makes 3 1/2 dozen.
Roll fish in melted butter and then in cracker crumbs. Put into pan. Add more butter. Bake at 400° until nice and brown, about 10 to 15 minutes.
Optional: Add small pieces of fruit (example: peach or apple, and cook with fruit. Or serve with heated Comstock cherry or blueberry pie filling on the side.
Cut squash in slices, cook in salted water and drain thoroughly. Mash to a pulp. Add butter and stir. Add eggs, milk, crumbs and onion. Pour into grated 1 1/2-quart baking dish. Cover with grated cheese. Bake at 350° for 25 to 30 minutes.
Spread cocktail sauce over cream cheese. Layer remaining ingredients in dish as listed over cocktail sauce (it works well in clear dish, it is very colorful). Serve on crackers.
Cook potatoes until tender. Mash and add other ingredients. Pour into pie shells and bake at 350° for 30 to 45 minutes or until center is set and crust browned.
Combine all ingredients and toss well to coat. Heat oil in large skillet over medium heat. Add pork mixture and saute for 4 minutes or until done. Serve with rice and vegetables or in vegetable stir-fry and with warm rolls. Serves 4.
Sift together flour, baking soda, baking powder, sugar and salt. Stir in cornmeal and onion flakes. Combine buttermilk, egg and oil. Add liquid mixture to dry ingredients; stir well but do not beat. Fold in olives and tuna. Pour into greased 8 x 8-inch pan. Bake at 425° for 25 minutes.
Heat oven to 350°. Mix bread cubes, cheese and 2 tablespoons butter; spread half the mixture in greased 1-quart casserole and top with peas. Cook and stir onion in 3 tablespoons butter until onion is tender. Blend in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in milk; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in meat; pour over peas. Arrange tomato slices on top and sprinkle with remaining bread mixture. Bake, uncovered, 25 minutes. Serves 4.
Peel and chop crawfish tails, discarding fat. Mix potatoes as you would for mashed or creamed potatoes, using buttermilk or cream and Velveeta. Season as you would, using salt and pepper or any Creole seasoning. Mix in crawfish pieces. Spread into 13 x 9 x 2-inch pan or two cake pans. Sprinkle grated cheese on top of casserole. Bake at 350° until heated through and cheese is melted. You may add green onions, sour cream of other ingredients to spice up the casserole to your taste. Serve with salad and garlic bread.
First take coconut milk, heat 2 1/2 cups whole milk. Add 2 cups flaked or shredded coconut. Simmer 10 minutes. Pour into blender container and whirl at highest speed until coconut is finely ground. Strain through strainer. Beat eggs until whites are no longer stringy (eggs should not be foamy). Add sugar and coconut milk. Stir until sugar is dissolved. Blend evaporated milk, cardamon, mace, cloves and flavoring. Pour into baking dish, place dish into pot half-filled with boiling water. Bake at 325° for 1 hour and 15 minutes or until knife inserted in the center comes out clean. Cool, cover and chill, decorate with coconut.
In saucepan, combine potatoes, onions, bouillon and water. Boil for 10 minutes. Stir in cheese until melted. Put into blender and blend on high until smooth. Pour into bowls and top with bacon bits. Makes 4 cups.
Heat oven to 400°. Grease 15 x 10-inch baking pan. Combine all ingredients. Mix well; press in greased pan. Bake at 400° for 18 to 22 minutes until golden brown. Cool completely. Cut into bars. Makes 48.
Marinate roast in oily Italian dressing after studding the roast with garlic cloves or powder. Let stand in refrigerator overnight.
Beat cream cheese on medium speed until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Line muffin tins with cupcake liners. Place a vanilla wafer in bottom of each liner. Spoon cream cheese mixture over wafers, filling liners full. Bake at 350° for 20 minutes. Cool completely. Put chilled cherry (or your preference) pie filling on top before serving.
Brown beef, crumble and drain well. In a large bowl mix together taco sauce, chicken and rice soup, cream of chicken soup, beans and tomatoes.
Line 9 x 13-inch baking dish with tortillas. Combine next 5 ingredients in bowl. Mix well. Spoon in prepared dish. Top with cheese. Bake at 350° for 30 minutes.
Brown ground beef and onion; drain grease. Prepare macaroni and cheese according to package directions. Add to ground beef and onion. Stir in tomato sauce and seasonings. Simmer 10 minutes.
Cream sugar and shortening, then add eggs, one at a time, and beat well. Add bananas and nuts, then fold in dry ingredients, sifted. Bake in well-greased loaf pan at 350° for 50 to 60 minutes. Makes 1 loaf.
Mix butter and cream cheese together, then add flour. Mix good. Chill overnight. Next day, roll out; spread nut mixture or whatever filling you want. Bake at 350° for 30 minutes or until top gets nice and brown.
Peel potatoes. Sprinkle with salt and pepper. Place in a baking dish. Dot with butter. Bake in a 350° oven until done.
Drain pineapple and oranges. Combine pineapple and oranges, grapes, marshmallows, coconut and nuts. Mix sour cream or yogurt with sugar and stir into fruit mixture. Chill. Serves 4 to 6.
Cream shortening, sugar and eggs. Add pumpkin and water; mix well. Mix in flour, soda, salt, baking powder, cinnamon and cloves. Beat well; add raisins and nuts (optional). Bake at 350° for 65 to 75 minutes. Makes 2 loaves or 3 (1 pound) coffee cans, floured and greased.
Lightly grease a casserole dish and line with bread slices. Cover bread with grated cheese then cover with sausage. Mix together eggs with dash of garlic and mushrooms. Pour egg mixture over sausage and refrigerate overnight. Bake at 350° for 30 minutes or until center is set. (Don't over bake or get too brown.)
Sprinkle strawberries with 2/3 cup sugar; let stand 1 hour. Heat oven to 400°. Mix baking mix, 3 tablespoons sugar, margarine and milk until soft dough forms. Drop dough in 6 mounds onto ungreased cookie sheet. Bake 11 or 12 minutes or until golden brown. Beat whipping cream in chilled bowl until stiff. Split shortcake; fill and top with strawberries. Top with whipped cream.
In large mixing bowl, cream butter, peanut butter and sugars. Add egg white; beat until blended. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Shape into an 8-inch roll. Wrap in plastic. Freeze for 2 hours or until firm. Unwrap and cut into slices about 1/4-inch thick. Place 2-inches apart on baking sheet, sprayed with nonstick cooking spray. Flatten with fork. Bake at 350° for 6 to 8 minutes for chewy cookies, 8 to 10 minutes of crisp cookies. Cool 1 to 2 minutes before removing to wire racks. Cool completely. Makes 2 dozen.
Peel and mash baked sweet potatoes; add margarine. Beat in eggs, then add milk, sugar and flavoring. Beat well with electric mixer. Put mixture into 2 baked pie shells. Bake at 350° for 20 to 25 minutes or until brown. Graham cracker shells work fine for these pies, but do not prebake them.
Mix all ingredients together thoroughly. Put 2/3 of batter in a Bundt pan. Mix 2 tablespoons brown sugar and 1/2 to 1 teaspoon of cinnamon and sprinkle over batter. Add rest of batter. Bake at 350° until done, about 40 to 45 minutes.
*If using turkey sausage, 1 tablespoon of canola oil will be needed to brown the sausage.
Heat bacon drippings. Add onions and mushrooms; cook over medium heat until lightly browned. Remove onions and mushrooms; reserve drippings. Add steak and cook, turning occasionally, until browned on all sides. Sprinkle flour, salt, marjoram or rosemary, pepper and thyme over meat; stir so that ingredients are well blended.
Combine all ingredients with enough mayonnaise for desired consistency. Serve on lettuce leaf. Red and white cabbage may be added.