HumbleIntelligence/food-ner-1-Million huggingface dataset:
Choose 5 green peppers of uniform size and which will stand upright. Cut slice from stem end and scoop out seeds and membranes. Parboil about 2 minutes in boiling water; drain thoroughly. Stuff with this mixture: Saute onion and tomato in butter until onion is slightly soft. Add corn, salt and ground beef and heat to bubbling. Stuff mixture into peppers and top with bread crumbs. Place peppers in a buttered shallow baking dish. Bake at 400° until crumbs are toasted and stuffing is hot, about 25 to 30 minutes. Makes 5 servings.
Combine rice, butter, milk, sugar and egg yolks. Mix well. If mixture is too dry, add more milk. Add vanilla and mix thoroughly. Pour pudding mixture into 2-quart casserole. Bake at 350° until firm. Top with meringue made with egg whites. Yields 8 servings.
In a bowl, blend together vinegar, sugar and salt. Fold in sour cream and cucumbers. Serve immediately over sliced beets or sliced tomatoes.
Cut sirloin in thin narrow strips. Cook in butter with onions until meat is brown. Reduce heat and add mushrooms. Cover and cook 10 minutes. Remove meat and vegetables to double boiler. To remaining broth, add flour and seasoning gradually. Add sour cream. Blend until smooth. Add meat and vegetables from double boiler and serve on bed of noodles or rice.
Mix all ingredients, except chips. Sprinkle chips on top. Bake at 350° for 30 minutes. Serves 8.
Mix salt and cabbage. Let stand 1 hour. Squeeze excess moisture from cabbage. Add carrots and green pepper. Mix together in saucepan remaining ingredients. Boil 1 minute. Cool, then pour over cabbage. Mix well and serve. May be put in containers and frozen.
Heat this mixture very hot. Wash fresh, cleaned beets with peel on and cut tops off, leaving about 1 1/2-inch tops on. Cook with water until tender, but not too done. Cool and peel beets, placing them into a clean bowl. Place them into liquid and heat. Add 3 or 4 whole cloves into hot, clean jars and 1 stick cinnamon, also. Seal with new jar lids. Makes approximately 2 quarts and 1 pint.
Beat eggs well. Add sugar, oil and pumpkin pie mix. Cream together. Add remaining ingredients; beat 2 minutes with mixer. Pour into greased and floured Bundt pan and one loaf pan or 3 loaf pans. Bake for 45 to 50 minutes in a 350° oven.
Break broccoli and cauliflower into small pieces. Boil mayo, sugar, vinegar and oil. Mix well and let cool. Pour over vegetables and chill.
Chop one medium-size onion and brown in small amount of olive oil Drain onions and remove from skillet. Brown 1 1/2 pounds hamburger, drain and set aside. Mix together 1 cup flour, 1 tsp. salt, 1 tsp. oregano, 1/8 tsp. pepper, 1/4 tsp. basil, 1/4 tsp. garlic powder, 2 eggs and 2/3 cup milk. Pour mixture into greased and floured pizza pan. Spread hamburger and onions over batter. Spread one jar pizza sauce over hamburger mixture; add mushroom pieces if desired. Bake at 425 degrees for 30-40 minutes. Add cheese the last 5 minutes of baking. 6 servings.
Mix shortening and sugar until creamy. Add eggs, beating well. Sift all dry ingredients. Add alternately to sugar mixture with milk and mashed bananas. Mix well. Add nuts and bake in two 8-inch layer cake pans at 350° until done.
*Ritz crackers are the best, but any kind are okay (just enough to cover the casserole).
In medium bowl mix on low speed the cream cheese until fluffy. Mix in the sugar and vanilla. Beat until smooth.
In a pan, heat oil over medium heat. Add finely chopped onion; saute until brown. In a large stockpot, add onions and next 7 ingredients; stir until well blended. Stir in remaining ingredients. Bring to a boil; reduce heat to low. Simmer 15 to 20 minutes or until heated through. Serves 8 to 10.
Put chopped chicken into the bottom of a casserole dish. Add chicken and rice soup, cream of chicken soup and milk. Stir together, leaving chicken on bottom. Put chow mein noodles on top and it's ready for the oven. Bake at 350° for 30 to 45 minutes.
Combine mushroom soup and beef. Mix all ingredients together and top with Cheddar cheese soup. Bake 30 minutes at 350°.
Add water to egg white and beat until frothy. Add egg white mixture to pecans and stir until well coated. Combine sugar, salt and cinnamon; sprinkle over pecans while stirring until the pecans are well coated. Place coated pecans in a large, well-greased shallow pan. Dot generously with butter. Bake at 300° for 1 hour, stirring every 15 minutes.
Put water and bouillon cubes in a 4-quart Dutch oven and bring to a boil over high heat. While liquid comes to a boil, prepare and add all the remaining ingredients in order given. Let contents of pot boil very briskly for about 30 seconds while you stir the mixture constantly.
Cream together the first five ingredients. Fold in 1 cup grated hot or mild Mexican Velveeta cheese. Spread mixture onto flour tortillas. Roll up tightly and refrigerate overnight. Slice into pinwheels. Serve with picante sauce.
Blend altogether. Put in greased pan. Bake at 375° for 45 minutes.
Heat oven to 425°. Use a 9 x 9 x 2-inch or 11 3/4 x 7 1/2 x 1 1/2-inch pan. Melt shortening in pan. Mix flour, salt, paprika and pepper in bag. Shake chicken in bag, 2 to 3 pieces at a time. Place chicken skin down in pan. Bake uncovered 30 minutes; turn. Bake until tender, 18 to 20 minutes longer. Makes 2 servings.
Mix eggs and cake mix. Add sugar, water and oil. Beat until smooth. Fold in sour cream. Bake in preheated oven at 375° for 45 minutes.
Beat eggs. Stir in milk. Sift dry ingredients together and beat in. When blended add shortening and beat. Cut apples into crosswise slices (core but don't peel). Dip into batter. Drop into hot fat and fry at 375° until brown. Drain and serve hot.
Layer cooked spaghetti, "torn" American cheese (3 to 4 slices), 1/2 cup Cheddar cheese, 1/2 can tomato sauce and 1/2 of each seasoning. Repeat the layers. Top with can of whole tomatoes. Bake at 350° for 45 minutes. Top with Parmesan cheese to serve. Serve with green salad and choice of yellow vegetable.
Mix squash, carrot, pimento, soup and sour cream. In a casserole dish, spread a layer of stuffing and butter, a layer of squash mixture, then another layer of stuffing. Bake, uncovered, at 350° for 45 minutes.
Combine butter or margarine, oil and sugars in large mixing bowl. Mix well. Add eggs and beat for 1 minute until well blended. Add 1 teaspoon vanilla and beat well. In separate bowl combine flour, baking soda and cream of tartar. Add to creamed mixture, mixing well. Drop by small teaspoonfuls on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Yield: About 5 dozen cookies. Really good!
Cook potatoes in 1 cup boiling water with 1 teaspoon salt in a large covered pan until almost tender. Stir in apples. Continue cooking over low heat, stirring occasionally, until apples are tender and crisp. Fry bacon until crisp. Remove from skillet and crumble into bits; keep warm. Fry onions in bacon fat until light brown. Keep warm. Mash apple-potato mixture with a large spoon, leaving in large lumps. Toss with half of the bacon and onion. Place in serving dish and sprinkle the remaining bacon and onions. Keep warm. Serves 6 to 8.
Melt butter, pour in 15 x 10 x 1-inch jelly roll pan. Add pecans and stir to coat. Bake in 300° oven for 25 minutes, stirring every 10 minutes. Put on paper towel and sprinkle lightly with salt. Place candy coating in top of double boiler. Bring water to a boil, reduce heat to low and cook until coating melts. Cool 2 minutes, add pecans and stir until coated. Drop by teaspoonfuls on waxed paper and let cool.
Mix cheese, onion, Worcestershire sauce, Accent and 1/2 of the beef in a bowl. Mix should be shaped into two small balls or 1 large. Roll in remaining beef which has been ground in food processor or cut in small pieces.
Brown meat and onion; drain. Add vegetables and soup. Put in a 9 x 13-inch pan. Top with Tater Tots. Bake at 350° for 1 hour.
Line pan with butter (8 x 8-inch pan for regular recipe and 9 x 12-inch pan for 1 1/2 recipes). Cover with whole graham crackers. Melt 2 sticks oleo. Mix egg, milk and sugar together; add to melted oleo. Bring to boil. (Stir constantly to prevent burning.) Remove from heat; add nuts, coconut and crumbs. Pour over the layer of graham crackers in the pan. Top with whole graham crackers. Pour icing over the mixture. Chill 5 hours. Freezes very well. Make it the day before or make it ahead and freeze to use later.
Filling: In skillet, brown ground beef, sausage and mushrooms. Drain. Stir in 1/2 jar pizza quick and pepperoni. Set aside.
Combine rice, cheese, onion, flour, salt and pepper in medium bowl. Beat egg whites with cream of tartar in small bowl until stiff but not dry. Fold beaten egg whites into rice mixture. Coat large skillet with vegetable cooking spray and place over medium heat until hot. Spoon 2 to 3 tablespoons batter into skillet for each patty; push batter into diamond shape using spatula. Cook patties, turning once, until golden brown on both sides. Serve warm with applesauce, apple wedges or sour cream. Makes about 1 dozen (4 servings).
Cook spinach as directed; drain and squeeze dry. Mix with other ingredients. Shape into balls. Bake 20 minutes at 350°.
Pour boiling water over dates and soda; let cool. Add the rest of ingredients. Pour in greased and floured pan and bake at 350°.
In a small bowl combine soup, paprika and pepper. In greased 2-quart oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mix over cheese. Cover with foil. Bake at 400° for 45 minutes. Uncover and bake 10 minutes or until potatoes are fork-tender.
Preheat oven to 400°. Mix all ingredients, except pecans. When mixed good, add pecans. Pour into crust and bake at 400° for 15 minutes, then at 350° for 30 to 35 minutes.
Drain pickles and discard vinegar. Slice pickles and return to jar. Bring vinegar and sugar to a boil and pour over pickles.
In 3-quart casserole, cook onion, green pepper and oil (covered) on High, stirring once. Add paprika and cook 1 more minute. Stir in undrained sauerkraut, tomato sauce, brown sugar, bouillon and caraway seed. Tuck in pork chops. Cook, covered, on High for 35 to 40 minutes or until meat is fork-tender, turning ribs over and rearranging after 15 minutes.
Brown hamburger and onion. Drain fat. In a separate saucepan, heat soup, milk, green chilies and cheese until the cheese is melted. Layer a 9 x 13 pan with the tortilla shells. Rip the shells into small pieces and cover the bottom of the pan. Sprinkle half of the hamburger on top of the shells. Pour half of the sauce over the hamburger. Repeat tortillas, hamburger and sauce one more time. Bake in a 400° oven for 20 minutes.
For perfect soft-boiled eggs, sing "Onward Christian Soldiers" once; for medium boiled eggs, sing twice. For hard-boiled, sing three times.
Mix well, but don't knead. Cover and let rise about 8 hours. It should double in size. After rising, punch down. Separate into 3 parts. Put in a little flour on countertop and knead dough a few times to get out bubbles. Put in loaf pans that have been sprayed with oil. Spray lightly the top of the loaves. Let rise 8 hours or until double in size. Bake at 325° for 25 minutes, until top crust is brown. Take out of pans soon after baking and place on a paper towel to cool. This can also be used to make rolls. Bake in sprayed muffin tins, for less time, same temperature.
Brown meat. Add onion and salt. Mix in rest of ingredients. Bake 1 hour or more until thick at 350°.
Beat egg yolks, sugar and salt. Stir in milk; mix well. Mix 1/4 cup flour with water. Add to egg mixture. Cook over medium heat until mixture starts to thicken; add vanilla. Remove from heat and cool. Beat egg whites until stiff. Stir in custard. Add whipped cream and marshmallows. Chill and serve with coconut cake.
In a large bowl, mix all ingredients together well. Separate into two balls and roll dough on floured surface. Ready for pie plate!
Open the shucks of corn carefully and leave the husks (green part) attached. Remove all of the corn silk with your hands, then remove the remaining silk with a vegetable brush. Wash the corn and shucks with water. Do not dry. Pull the shucks back up around the ear of each corn cob and twist the top ends to hold in place.
Combine ingredients except oil and cumin. Use 1 teaspoon cumin (save rest); mix well. Shape into meatballs. In small bowl, mix oil and remaining cumin. Put meatballs on skewers with onions and peppers. Brush with oil mixture. Grill over hot coals, rotating until done.
Brown meat, onions and garlic. Strain off excess fat. Add remaining ingredients in a large pot. Cook for 1 1/2 hours; then simmer about 2 hours. Add 1 teaspoon Parmesan cheese and serve hot over spaghetti.
Dissolve Jell-O in water. Add berries, stirring until dissolved. Pour juice from pineapple in another bowl. Add softened cream cheese and beat until smooth. Set aside. Add pineapple and nuts to berry mixture. Pour 1/2 in a pan and chill. Remove from refrigerator and spread cheese mixture evenly. Pour other 1/2 of berry mixture on top and chill.
Sprinkle dry dressing to boned chicken and mix with fork to coat. Add green pepper, chopped. Cook rice until half done. Put in casserole. Pour chicken mixture over rice, spreading evenly. Pour tomatoes as desired over chicken. Bake at 375° until bubbly and pepper is done to taste.
Put peaches in greased 9 x 13-inch pan. Mix sugar, cornstarch and salt and sprinkle over peaches. Sprinkle lemon juice and extract over peaches and dot with butter. Put in preheated hot oven (400°) until hot and bubbly, about 15 minutes. Meanwhile, mix up Bisquick using shortcake recipe on box. Remove hot bubbly peaches from oven and drop shortcake mix onto hot peaches, covering top, not solid. Put back in oven about 20 minutes more until shortcake is done.
Pour boiling water on gelatin; mix well. Cool. Add cheese, mayo, grated onion, cucumber and nuts. Pour into a wet mold and refrigerate.
Heat oven to 400°. Grease pie pan (10 x 1 1/2-inch). Sprinkle bacon, cheese and onion in pan. Beat remaining ingredients until smooth. Pour into pan. Bake until knife inserted in center and edges comes out clean, 35 to 40 minutes. Cool and serve.
Dissolve jello in boiling water. Add all ingredients, except ginger ale. When ready to serve, add the ginger ale.
Saute the first 7 ingredients. Add soup and salt. Heat and stir. Add remaining ingredients. Heat until shrimp are done. Serve over rice.
Slice mushrooms and onions. Heat oil in skillet over medium heat. Saute mushrooms and onions until soft. Remove from skillet and set aside in large bowl.
Mix all ingredients, except ice, together in blender. Add a few ice cubes at a time, beating at high speed until all ice cubes have been crushed. Garnish with sprigs of mint and serve immediately.
Bring to boil in medium saucepan the water and oleo. Sift together sugar, flour and salt. Add oleo mixture. Add vanilla, butter and rum flavorings. Cook until it bubbles. Serve hot over bread pudding.
Boil veal steaks until cooked, then cut in small pieces. Brown onion, meat, almonds, chestnuts, raisins, tomato paste and rice. Cook until rice is tender, about 20 to 25 minutes. Cool, then stuff turkey. This dressing will stuff a 20-pound turkey.
Prepare apples and put in pan. Sprinkle lightly with nutmeg and cinnamon. Cream butter and sugar. Sift flour, baking powder and salt. Add to cream mixture alternately with milk. Pour batter over apples. Mix sugar, cornstarch and salt. Sprinkle over batter. Pour boiling water over all. Bake at 350° for 60 to 70 minutes.
Cut off top of tomato. Carefully remove pulp of tomato, leaving solid shell. Mix all remaining ingredients. Fill tomatoes with mixture and chill.
Place meat in baking dish, brush with Wesson Oil, sprinkle with salt and pepper. Bake 45 minutes at 375°. Drain fat. Combine onion, vinegar, sugar and mustard and spread on meat. Pour on Hunt's sauce. Bake at 350° for 30 minutes or until done, basting occasionally with sauce.
Cook fettuccine according to package directions. While fettuccine cooks, heat butter and cream in a small saucepan until butter melts over low heat. Stir in Parmesan cheese, salt and pepper. Keep warm over low heat. Drain fettucine; pour into bowl. Pour sauce over noodles. Toss until noodles are coated.
Combine cracker crumbs, 1/2 cup sugar and margarine. Mix well. Blend cream cheese, 1 cup sugar, dessert topping mix and cold milk. Spread half of crumb mixture in an oblong baking dish. Add half of cream cheese mixture. Spread on cherry pie filling. Add remaining cream cheese mixture. Top with remaining crumbs. Refrigerate several hours before serving. Yield: 12 servings.
Beat butter, brown sugar and granulated sugar. Add egg, vanilla and flour. Spread in ungreased pizza pan. Bake at 375° for 10 to 12 minutes. Top with pecans, miniature marshmallows and chocolate chips. Bake 6 to 8 minutes more.
Have turkey sliced in deli (1 pound makes 10 to 12 slices). Cook stuffing according to directions. Roll in log form; wrap with turkey slices. Place in baking dish.
Melt butter and combine with all ingredients, except Parmesan, in a small saucepan and warm. Sprinkle Parmesan cheese over hot pasta noodles and spoon on pesto sauce (a little goes a long way). This goes well with the Cajun Broiled Chicken. It's also very good if boiled shrimp is mixed in with the pasta. Fast and easy.
Place chicken and vegetables in a greased, shallow, 2-quart dish. Mix broth and soup together; add pepper. Pour over chicken and vegetables. Mix remaining ingredients and pour over casserole. Bake at 400° for 40 to 45 minutes.
Stew the chicken and breasts and pull off the bones. In a large pot, cook the bell pepper and onion in margarine until onion is clear and pepper is tender. Drain mushrooms and add to pepper/onion mixture. Boil the spaghetti in chicken broth. When tender, drain and add to pepper/onion/mushroom mixture. Add chicken, peas and pimentos. Add cheese. Melt slowly. Cook until all is blended. Makes a big amount.
Add all of the ingredients gently into a cheerful kindergarten room. Mix for 2 1/2 hours from September until June. Remove carefully for 3 sunny summer months. Add a dash of hugs and kisses daily.
Cook raisins and water 10 minutes and cool (slowly so water doesn't evaporate). Mix together flour, baking soda and salt. Mix all wet ingredients, then add dry. Cut lids from 4 (Number 2) vegetable cans. Grease well, fill 2/3 full and place on baking sheet. Bake 1 hour at 325°. Use bottom shelf in oven. Cool 5 minutes and remove from cans.
Mix ingredients. Bake in a greased 8 x 8-inch pan for 30 minutes at 350°. Cut into squares.
Grease 9 x 13-inch pan. Empty box of rice in bottom of pan and sprinkle seasoning packet over rice. Mix mushroom and chicken soups with two cups water and pour evenly over the rice. Arrange pieces of pheasant on top of rice mixture. Sprinkle onion soup mix over birds. Cover tightly with foil and bake at 350° for 2 hours or until tender. Serves 4 to 6.
Lightly brown beef in large skillet. Drain fat off. Add remaining ingredients except noodles and Parmesan cheese. Cook, covered, slowly for about 1 hour and 45 minutes. Stir occasionally. Add noodles and stir well. Add a little more water, if needed. Stir frequently until most of the liquid is absorbed and noodles are cooked. Serve hot with Parmesan cheese sprinkled on top.
Grind rabbit meat. Add all ingredients, mixing well. Make into patties. Ready to fry. Cook until well done. Can be frozen for special occasions.
Preheat oven to 350°. Sift first 6 ingredients into mixing bowl. Add the rest of ingredients, but do not stir until everything is in. Beat well. Bake in greased and floured pan for 40 minutes. Drop 1 cup chocolate chips on top of cake before putting in oven. Sprinkle with powdered sugar after baking in a 9 x 13-inch pan.
Hollow bread out so that it makes a bowl. Cube the bread from the inside. Mix soup with mayonnaise and sour cream. Refrigerate for several hours. Fill bread bowl with the dip mixture and arrange cubed bread around outside of "bowl." Dip cubes and when you are finished you may eat the bowl!
Mix kraut, celery, onions, pimientos and Wesson oil. Put in covered bowl. Put sugar over top of this mixture. Cover and let set overnight in refrigerator. Stir next morning.
Cook together until thickened strawberries, cornstarch and lemon juice; cool. Blend cream cheese with powdered sugar; stir in whipped cream. Spread in bottom of cooled pie shell. Place sliced nectarines on top of base in pie shell. Top with cooled, cooked strawberry topping. Chill before serving.
Heat oven to 350°. In a large skillet, brown ground beef, bacon and onion; drain. Add remaining ingredients; mix well. Pour in ungreased 2-quart casserole dish; cover. Bake 30 minutes or until bubbly. Makes 8 (1/2 cup) servings.
Mix the ingredients, except coffee, the night before; put in the refrigerator. Pour 1 cup of strong coffee over large brisket. Cover with foil and cook at 250° overnight (or at least 8 to 9 hours).
Tear up chicken and place in bottom of a greased baking dish. Heat soup and the sour cream. Add seasonings and pour over chicken. (You can thin with a little water or broth.) Crush crackers over top; then drizzle with melted oleo. (If using egg noodles, layer them directly over the chicken.) Bake 25 minutes at 300°. (Water chestnuts are also good in this dish.)
Cream sugar, margarine and vanilla. Add flour and chips. Drop by teaspoons on greased cookie sheet. Press hole in center. Bake at 350° for 10 minutes. Sprinkle with powdered sugar while warm.
Arrange chicken in dish. Mix onion soup, Russian dressing and apricot preserves. Pour over chicken. Cook in a 350° oven for 40 to 50 minutes.
Boil cranberries with water until cranberries pop and are soft. Sieve cranberries. Add sugar and juice. Freeze, stirring occasionally. Great with Thanksgiving dinner.
Dissolve the gelatin in boiling water. Chill until slightly thick. Cream together the cream cheese, sugar and vanilla. Add gelatin and blend well. Fold in whipped condensed milk. Mix the crackers and oleo together. Put 2/3 in bottom of a 9 x 13 x 2-inch pan. Add filling and sprinkle rest of crumbs over top. Chill several hours or overnight. Serves 12 to 16.
Cream together sugar and shortening. Add eggs and squares of milk chocolate. Sift cake flour, salt and soda. Alternate sifted mixture and buttermilk to creamed sugar and shortening. Add vanilla and walnuts. Bake at 350° for 20 to 25 minutes in round pan or 325° oven for 45 minutes in a square pan.
Trim heavy, coarse stalks from broccoli. Steam broccoli spears for 20 minutes or until tender. Combine and heat remaining ingredients and pour over broccoli. Serves 6.
Set a heavy zip-lock bag in a large mixing bowl and place the chicken in the bag. Add the chicken broth, oil, vinegar, basil, oregano or tarragon, onion powder and garlic. Close bag and turn to coat chicken well. Marinate for 5-24 hours in the refrigerator, turning occasionally. Drain the chicken, reserving the marinade. Place the chicken on an unheated rack in a broiler pan. Brush with the marinade. Broil 4-5 inches from heat for 20 minutes or until lightly browned, brushing often with the marinade. Turn chicken and broil for 5-15 minutes more, until chicken is tender and no longer pink. This has 1 gram carbohydrate.
Cream the lard with sugar until fluffy. Blend in the almond extract. Thoroughly mix in the flour, one cup at a time. The last addition makes the mixture crumbly. To shape each cookie, measure 1 level teaspoon of dough and press with your hands to form a flat, round cake about 1 3/4-inches in diameter. Place cookies on greased baking sheet, slightly apart (they do not spread). Gently press an almond in center of each cookie. Combine egg yolk with water and brush the mixture over the cookies. Bake in slow oven at 275° for 30 minutes, then at 350° for 10 minutes. Makes 3 dozen.
Mix all ingredients. Drop by spoonful onto cookie sheet and bake at 375° for 10 to 12 minutes. Chill dough; it turns out better cookies.
Mix sugar, flour and cocoa in heavy saucepan, add milk and cook slowly, stirring constantly. When mixture is hot, add egg yolks and continue cooking until thick; add butter and vanilla. Pour in baked pie shell and cover with meringue, bake at 350° until brown.