HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring to a boil, then turn down on medium; add meatballs and cook for 2 1/2 to 3 hours. The sauce and meatballs can be frozen for a couple of weeks.
Sift flour once, measure and sift 4 times. Add water and 1/2 cup sugar, vanilla and almond to egg yolks and beat with mixer until very thick and light. Add flour all at once and stir until just blended. Beat egg whites and salt with mixer. When foamy, add cream of tartar. Continue to beat until egg whites are stiff enough to hold up in peaks, but not dry. Add remaining 3/4 cup sugar. Fold in egg yolk mixture. Bake in ungreased tube pan at 325° for 1 hour.
Simmer potatoes and carrots in 3/4 cup water, covered, about 10 minutes or until tender. Reserve any liquid for soup. Melt butter in large saucepan. Saute onions and celery until golden brown and soft. Stir in flour and cook for 2 minutes, stirring well. Add milk, potatoes with liquid, pepper, salt and mustard. Bring to a slow simmer. Add ham and cheese. Cook over low heat for 5 minutes. Serve hot.
Cook potatoes until soft, drain and mash. Beat cream cheese until smooth. Add potatoes and remaining ingredients except paprika; beat until combined. Spoon into buttered casserole. Sprinkle paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Bake at 350°, uncovered, for 30 minutes or until hot.
Use a large bowl. Combine all ingredients until well blended. Chill for a couple of hours. Serve with favorite meat and breads.
Drain fruit and place juice in a saucepan. Bring to a boil and remove from heat. Add gelatin. Beat cream cheese until fluffy. Add to gelatin mixture. Mix well. Add fruit and Ski, 1 to 2 cups, depending on how firm you want your salad. Pour in a 9 x 13-inch glass dish and refrigerate for several hours.
Cut chicken into slices (thin strips) or bite size squares. Warm electric skillet or wok, placing 2 tablespoons butter in until it melts. Place chicken in, turning frequently, until chicken is cooked. Mix stir-fry seasoning by directions on packet and pour over chicken. Let simmer.
Preheat oven to 350°. Grease a 9-inch pan. In large bowl, combine flour, sugar, salt and baking powder. Put eggs in another bowl and beat well. Add vanilla and cocktail; stir and fold into dry ingredients. Mix well. Pour into greased pan and bake 40 minutes.
Stir melted butter and cream together. Add cheese and blend well. Makes sufficient sauce for 1 pound of cooked and drained, hot fettuccine.
In a large skillet, brown beef, garlic and ginger over medium heat 8 to 10 minutes. Break up cooked beef until crumbly. Meanwhile, cook rice according to package directions. Remove beef and pour off drippings.
Combine all ingredients in casserole and bake 30 to 40 minutes at 400°.
Mix flour, salt and Crisco. Add egg, water and vinegar. Makes 2 (2-crust) pies.
Have steak cut 1 1/2 to 2 inches thick; season the flour with salt and pepper. Dredge both sides of steak with flour so that as much as possible is taken up. Brown steak on both sides in hot lard. Add tomatoes and Worcestershire sauce. Cover and simmer for 2 1/2 hours.
Cook rigatoni until done. Drain and cool. Dice tomato and green pepper. Add salad dressing, tomatoes and green pepper to rigatoni and toss well. Add Parmesan cheese, garlic and pepperoni. Toss well and refrigerate.
Slice potatoes 1/4-inch thick and place in rectangular baking dish. Place butter on potatoes. Sprinkle with soup mix. Cover with foil and bake for 35 minutes at 350°. Remove foil and continue to bake for 15 minutes.
Fill bread pan 1/2 full. Bake at 350° for 45 minutes.
Thaw loaves of bread dough. Divide each loaf into 5 parts. Roll each dough piece, making ten 7-inch squares. Fold each dough square over half a cheese slice to form a turnover and pinch edges to seal. Place calzones 2-inches apart on baking sheet sprayed with Pam. Preheat oven to 350°. Bake for about 15 to 20 minutes. Ladle hot spaghetti sauce on top of calzones and serve. Serves 10.
In large skillet or wok, heat oil, butter, lemon juice and garlic. Stir-fry peppers, carrots and onion over medium-high heat until crisp-tender. Add broccoli, squash, mushrooms and shrimp; stir-fry 5 minutes or until shrimp is cooked through. Stir in tomato sauce; heat an additional minute. Serve over cooked rice or pasta. Serves 6.
Boil chicken breasts until tender. Shred into baking dish. Pour dry stuffing mix over the chicken. Mix broth with cream of mushroom and cream of chicken soups. Pour over the layer of Stove Top mix. Poke holes in the layers to let the liquids go through. Dot with butter. Bake at 400° until brown on top (30 to 40 minutes).
Beat eggs and sugar thoroughly. Add milk and blend well. Sift flour, salt and baking powder. Stir in nuts or raisins. Mix 1 hour in moderate oven. Makes 1 loaf.
Preheat oven to 375°. Prepare, bake and cool cake following package directions. Cut cooled cake into 1-inch cubes. Drain strawberries, reserving juice. Combine strawberry gelatin and boiling water. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup. Add to gelatin; refrigerate until gelatin is slightly thickened. Beat gelatin until foamy. Beat 1 cup whipping cream until stiff peaks form. Fold into gelatin along with strawberries. Alternate layers of cake cubes and strawberry mixture in tube pan. Press lightly. Cover and refrigerate overnight. Unmold cake onto serving place.
Cook first 4 ingredients in a 2-quart dish in microwave until boiling and cook 2 minutes longer on High. Stir in soda and pour over popped corn in a brown grocery bag. Microwave 1 1/2 minutes and shake bag hard. Cook 1 1/2 minutes more and shake. Try 1 1/2 minutes more (possible burn, watch last 1 1/2 minutes). The point is so corn will be crunchy and not sticky.
Place meat in casserole dish and spoon on mushroom soup. Add dry soup mix and tomatoes. Cover and bake at 325° for 2 hours.
Sprinkle an 18 x 24-inch strip of heavy-duty aluminum foil with powdered sugar. Mix first 3 ingredients in large, heavy saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310° or until drops of syrup form hard threads in cold water. Remove from heat; stir in flavoring oil and coloring. Pour onto foil. Cool and break into pieces. Following is a list of flavors and colors:
Mix and put 2/3 in bottom of a pan, then put whipped cream on top with the rest of the cracker crumbs on top.
Grate cooked potatoes coarsely. Mix in remaining ingredients and put in a shallow 1 1/2-quart baking dish. Bake at 350° for 35 minutes.
Cream butter, sugar and oil. Add egg yolks. Beat well. Sift flour, salt and baking powder several times. Add 1 2/3 cups flour mixture to fruit and nuts in large bowl. Add remaining flour mixture to cream mixture. Mix into the fruit and nuts. Last, beat the egg whites stiff, but not dry. Fold into mixture and bake in large tube pan, greased and floured. If you use a large tube pan, bake in 250° oven 3 to 3 1/2 hours. If you use two smaller pans, bake about 2 hours and 20 minutes. Bake for 1 hour at 300°, then turn down oven for rest of time. Watch closely last half hour.
Preheat oven to 350°. In large bowl combine Chex crumbs, flour, brown sugar and butter. Blend at low speed with mixer until crumbly. Stir in nuts. Press 2 3/4 cups evenly into ungreased 13 x 9-inch pan.
Brown meat and onion. Add rest of ingredients and mix well. Bake in uncovered casserole at 350° for 1 hour.
Fry hamburger, onion and garlic in 1 tablespoon of oil. Cook spinach and drain. Add enough water to spinach liquid to make 1 cup. Add to meat plus sauces, paste, salt and pepper. Simmer for 10 minutes. Combine spinach, cooked shells, cheese, crumbs, eggs and oil in 13 x 9-inch pan. Top with meat sauce. Bake at 350° for 30 minutes. Allow to set before serving.
Prepare pizza crust. Fill with ingredients. Top with small amount of pizza sauce. Fold dough over and seal. Brush with olive oil. Sprinkle with Parmesan cheese and parsley flakes. Cut slits in top. Place on greased cookie sheet. Bake at 425° for 15 minutes. Serve pizza sauce on the side.
Combine all ingredients. Bake in greased 9 x 9-inch pan at 350° for 30 minutes.
Peel eggplant. Cut into strips. Combine flour, cornmeal and salt. Stir in milk and egg until moistened. Roll eggplant in batter. Fry in hot oil until golden brown. Drain well. Serve salsa.
In food processor or blender, crush cookies until fine. Set aside. In a mixing bowl, beat cream cheese, butter and sugar until smooth. In another bowl, mix pudding and milk until well blended. Fold into cream cheese mixture. Fold in Cool Whip. Line a new flowerpot with foil. Alternate layers of crumbs and pudding, ending with crumbs. Chill several hours or overnight. Decorate with silk flowers and gummy worms.
Mix flour and sugar in bowl. In a saucepan, mix the cocoa, margarine and water. Bring this mixture to a boil. Then add flour and sugar mixture to cocoa mix. Then add eggs, soda, vanilla extract and buttermilk. Pour into pan and bake at 400° for 20 minutes.
Cream all ingredients, except flour. Add flour, mixing by hand, until thick enough to roll. Roll on floured cloth and cut into cookie shapes. Bake on greased cookie sheet at 375° just until bottoms begin to brown.
Preheat oven to 400 degrees. Grease bottom of 9 inch round cake pan with 1 tablespoon butter. Set aside. Combine remaining melted butter, corn, sour cream and eggs in large bowl. Corn meal, stirring until moistened. Stir in cheese and chopped peppers. Pour batter into prepared pan. Bake 35 to 40 minutes or until golden.
In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-inch square baking pan. Bake at 350° for 5 to 7 minutes. Cool on a wire rack. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 2 cups of whipped topping. Arrange half of the banana slices in crust; top with half of the cream cheese mixture. Repeat layers. In a bowl, beat milk and pudding mix until smooth. Fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1 to 2 hours or until set.
Mix all ingredients in a mixing bowl, adding chocolate chips and nuts last. Bake at 325° for 1 hour in a Bundt pan (greased and floured). Cake is done when it bounces back when touched or toothpick comes out clean when inserted. Sprinkle with powdered sugar, if desired.
Combine first 3 ingredients the day before; put in refrigerator. Bake yellow cake mix per directions on box. Cut layers into 4 layers. Ice.
Pat browned beef into 9 x 13-inch pan. Season with salt and pepper. Place onion on top. Layer Tater Tots over this. Mix 2 cans of soup with 1 can water and pour over. Bake uncovered at 350° for 1 hour.
Cream the butter. Gradually add 1/3 cup sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg, beating well. Combine 2 1/3 cups flour, baking powder and salt. Add to creamed mixture alternately with milk, stirring well after each addition. Stir in vanilla extract and fold in blueberries. Spoon batter into greased muffin pans, filling 2/3 full. Combine 1/2 cup sugar, 1/3 cup flour and cinnamon. Cut in 1/4 cup butter with a pastry blender until mixture resembles crumbs. Sprinkle on top of muffin batter. Bake at 375° for 25 to 30 minutes or until golden brown. Remove from pans immediately.
Fry bacon until crisp; crumble. Heat oven to 350°; grease 8 or 10-inch pie plate. Put remaining ingredients in blender. Cover and blend on high 1 minute. Pour into pie plate. Bake until brown, 50 to 55 minutes. Let stand 5 minutes; cut and serve.
Steam onions for 3 minutes in a covered vegetable steamer basket. Add mushrooms and steam an additional 2 minutes. In a baking dish, layer half the onions, half the mushrooms and half cheese. Arrange sole over the cheese. Top with the remaining onions, mushrooms and cheese. Bake at 400° for 20 to 25 minutes or until fish flakes with fork.
In large saucepan, cook and stir sugar and water over low heat until sugar is dissolved. Bring to boil for 5 minutes and then cool. Stir in juices; cover and refrigerate until chilled before serving. Stir in ginger ale and cherry juice.
Add ingredients in order listed. Mix well. Bake at 350° for 10 minutes on aluminum foil. Peel from foil when cooled.
Simmer crawfish 10 minutes. Mix with seasoning. Simmer 15 minutes. Bake one pie shell until light brown. Pour mixture into pie shell. Cover with the other shell. Brush top of shell with melted butter. Bake until golden brown.
Soften Cheez Whiz in bowl over hot water. Saute celery and onions in margarine. Combine soup with milk; mix with celery, onions, broccoli, cauliflower and 1/2 of the Cheez Whiz. Turn into buttered baking dish. Pour remaining Cheez Whiz over top. Crush Ritz crackers and cover entire surface. Bake at 350° for 40 minutes.
Mix ingredients in a 1 1/2-quart bowl. With wet hands, shape into loaf in center of pan. Peel and slice 1/4-inch thick, medium potatoes, onions and carrots. Place vegetables in layers around meat. Sprinkle with salt. Cover tightly with foil. Bake at 375° for 1 hour or until vegetables are tender. Uncover and bake 10 minutes to brown.
In small saucepan, heat milk, just until bubbles start to form around edge of pan. Cool to lukewarm. Sprinkle yeast over water in large bowl, stirring until dissolved. Stir in milk mixture. Add 2 eggs and 3 cups flour. Beat with electric mixer until smooth, about 2 minutes. Gradually add 3 more cups flour, mixing with hand until dough is stiff enough to leave side of bowl. Turn out dough onto pastry cloth or board floured with remaining 1/2 cup flour.
Chill about 15 minutes before rolling. Makes two 9-inch double and one 9-inch single. (Store in refrigerator if not all used.)
Make day before. Combine jello and water, then add other ingredients, leaving cottage cheese and nuts last. Keep in refrigerator until ready to use. Serve on lettuce leaf, if desired.
Cut 1 roll and press into bottom of 13 x 9 x 2-inch pan. Mix cream cheese, eggs, sugar and vanilla until smooth. Pour over cookie dough. Cut second roll and press on top of cheese mixture. Bake at 350° for 45 minutes or until knife comes out clean.
Put all ingredients in a large pan or roaster. Stir seasonings into melted butter. Pour 1/3 over at a time and stir each time. Bake at 250° for 1 hour and 45 minutes. Stir every 15 minutes. Cool before storing in jars.
Combine peanut butter and sugar; mix thoroughly. Add beaten egg and vanilla; mix well. (Optional: stir in chopped pecans.) Roll into 3/4-inch balls; flatten with floured fork on greased cookie sheet, 1 1/2-inches apart. Bake at 350° about 10 to 13 minutes. Allow to cool on cookie sheet before removing. Yields about 4 dozen. Keeps well in airtight container.
Combine tomatoes, onions and celery in food processor and blend until coarsely chopped. Pour into large sauce pan, add chicken stock and bring to a boil over medium heat. Simmer uncovered for 20 minutes. Add cream. Season with basil, salt and pepper. Cook over very low heat for 5 minutes. Add cheese and cook, stirring constantly, until cheese melts. Serve at once.
Mix eggs and sugar. Add vanilla. Add melted butter. Pour into pie crust and bake at 350° until center is done.
Cook chicken and debone. Mix cream of chicken soup and chicken broth. Bring to a boil. Pour over chicken. Mix flour, buttermilk and oleo and spoon on top. Bake at 425° for 25 to 30 minutes.
Lightly grease rack of broiler pan. Combine first 7 ingredients; mix well. Shape into 6 burgers. Place on rack of prepared pan or over medium hot coals on an outdoor grill 6 inches from heat. Broil 7 to 9 minutes on each side or until golden brown. Serve on rolls with rounded tablespoonful of sour half and half per serving. Garnish with lettuce and sliced tomato, if desired.
Place half of the stuffing mix in a large shallow casserole. Melt oleo and pour over mix. Mix together chicken, celery soup, cream of chicken soup and broth. Pour this over casserole and top with remaining stuffing mix. Bake at 350° about 45 minutes to 1 hour.
Saute onions in olive oil, until golden brown. Add cleaned spinach, salt, pepper and nutmeg; toss lightly. Remove from heat; spinach should remain wilted. When cold, add crabmeat, Ricotta cheese and one egg. Mix well without breaking the crabmeat. Lay out 2 stacks of 4 layers phyllo dough, side by side. Place mix on top and roll dough, while brushing it with melted butter. Place on buttered sheet pan and bake for 30 to 35 minutes at 375°. Serve with boiled potatoes and remaining melted butter. Garnish with dill or chives. Serves 5 to 7 persons.
Drain spinach well. Mix 1 cup cheese with sour cream, soup, spinach and hash browns. Mix in ham. Pour mixture in a greased baking pan. Top with rest of cheese.
Peel and cut lengthwise the potatoes into 1/4-inch slices. Place in shallow baking pan. Drizzle with 1/4 cup melted butter or margarine. Sprinkle with the salt and cheese. Top with corn flakes. Bake at 375° for 25 minutes.
Mix together, in a 2 quart microwave safe bowl, the raw peanuts, sugar and white syrup. Cook 6 minutes on high. Take out and add 1 tsp. vanilla and 1 tsp. oleo. Stir well. Put back in microwave and cook 7 minutes. Remove and add 1 tsp. baking soda. Stir well and pour onto a well buttered cookie sheet stretching as thin as possible. When cool, break into pieces.
Break or cut up broccoli and cauliflower into small pieces. Add all other ingredients.
Mix the apricots, coconut and Eagle Brand milk together. Roll into small balls. Then roll them in powdered sugar. Serves 24.
Mix pudding with milk until thick. Fold in Cool Whip. Pour 1/3 into 9 x 13 size dish. Top with 1 layer of graham crackers, 1/3 pudding, 1 layer graham crackers, 1/3 pudding, 1 layer graham crackers. Top with chocolate frosting. Refrigerate. It is best if you refrigerate overnight before serving.
Mix together cornstarch and butter; add brown sugar and water. Stir mixture over low heat until thickened. Remove and add bourbon. May be served over pound cake, gingerbread, pancakes or ice cream.
Melt butter in 9 x 13 pan. Pour mixture into buttered pan. Bake at 350° for 30 to 35 minutes.
Preheat oven to 375° F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Separate crescent rolls into eight triangles. Place in ungreased 12-inch rimmed pizza pan with points toward the center. Press together, seal perforations and form a circle 1 inch larger in diameter than bottom of pan. Turn edges under to make a slight rim. Sprinkle cooked sausage evenly over crust. Top with potatoes; add peppers and/or onions if desired. Sprinkle with cheddar cheese. Combine eggs, milk, salt and pepper in small bowl; stir well. Pour evenly over pizza. Sprinkle with Parmesan. Bake 20 minutes or until eggs are set and crust is golden brown.
Put gelatin in 1/4 cup cold water. Dissolve jello in 1 cup of boiling water. Put these ingredients plus 1/2 cup cold water or pickle juice, corned beef (broken into several pieces), salad dressing, mustard and Worcestershire sauce into blender. Mix in blender, then add all other ingredients. Pour into rectangular Pyrex dish. Chill overnight in refrigerator. Serves 10.
Mix peanut butter, powdered sugar and butter; shape into balls. Place on waxed paper and chill for an hour. Melt the chocolate chips with the paraffin over hot water. Dip the peanut butter balls into chocolate, leaving a small portion on the top uncoated to look like buckeyes. Place on wax paper and refrigerate.
Arrange chicken in greased pan. Layer Swiss cheese over chicken. Combine soups with milk or water and pour over chicken. Toss stuffing with butter and spoon over all. Bake, covered, at 350° for 1 hour and bake uncovered 1 hour.
Mix together the flour, oleo, 1/4 cup powdered sugar and nuts. Pat into a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes or until lightly browned. Let cool.
Mix all ingredients together in large bowl. Drop by teaspoon onto greased cookie tin. Bake at 350° for 8 to 10 minutes. Yields 2 to 3 dozen cookies.
Brown meat; add onion and cook until tender. Stir in remaining ingredients. Cover and simmer, stirring occasionally, 30 to 35 minutes.
Melt oleo and peanut butter. Mix with sugar and Rice Krispies. Make into bite-size balls. Put on cookie sheet and freeze. Melt 1 1/2 cups of chocolate chips and 1/2 cake of Parowax. Using a toothpick, dip balls in the mixture. Put on wax paper to dry, then store them.
Bring pineapple to boil in saucepan. Stir in jello. Mix well, then chill until partly set. Stir in buttermilk. Chill again until partly set. Fold in whipped topping. Chill until firm.
Crush vanilla wafers and graham crackers on cutting board. Add cherries (1 cup cherries in 4 pieces.) Add pecans and raisins to dry mixture. Mix until all are mixed. Add condensed milk and mix thoroughly. Pack in dish. Cover and refrigerate.
Melt one stick butter, blend with graham cracker crumbs. Place in bottom of pan. Mix two sticks of butter with powdered sugar and cream cheese. Beat with mixer until well blended. Spread over cracker crumbs. Drain pineapples dry. Place over cream cheese mixture. Place bananas over pineapple. Place Cool Whip over bananas. Garnish with pecans and cherries. Keep refrigerated.
Brown hamburger and onion. Drain. Add taco seasoning. Add rest of ingredients. Simmer for 1/2 hour. If you use a crock-pot, set on low. Simmer the soup longer as flavor improves. Sprinkle cheese and crumbled nacho chips on top before serving.
Make 6 peanut butter and jelly sandwiches. Set aside. In mixing bowl, beat eggs. Add milk and salt. Mix well. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve warm. The kids will love them. Easy to make.
Mix sugar and flour and add remaining ingredients. Beat well. Pour into unbaked pie crust. Bake at 350° for 20 minutes or until done.
Combine all ingredients and pour into buttered casserole. Cover. Bake at 350° for 1 hour.
Mix all and put into lightly oiled mold. Serves 12 or 1/3 recipe serves 4 to 6. Nice in individual molds.
In skillet over medium-low heat, cook garlic 1 minute in butter or margarine. In small bowl, beat eggs, salt, pepper and 2 tablespoons of water. Stir in spinach. Tilt skillet to grease sides. Pour egg mixture into skillet; cook until set around sides. With a spatula, lift edges, tilting skillet to allow uncooked portion to run under omelet. Shake skillet occasionally to keep omelet moving in pan. Increase heat slightly to brown bottom of omelet. With spatula, fold omelet in half; slide onto warm platter. Serve immediately. Yield: 3 servings.
Add Joy or Dawn (do not use inexpensive dish soap) to water. Drizzle in glycerine (obtained from drugstore). Mix gently so as not to cause a foam to form in the mixture.
Cut tips and ends off of larger pickles. Slice pickles in spears. Put some dill and sliced onion in the bottom of the Tupperware Fix-N-Mix bowl. Fill with the long sliced pickles. Boil the juice good and pour over pickles. Let stand 24 hours and then put in jars. Refrigerate. (Put a large plate on top of pickles in bowl so they are covered with juice and don't float and these are very good and a "hit" with many people.)
In large bowl, sift together flour, salt, baking powder and soda. Stir in sugar. Add sliced Crisco, butter, milk, vanilla and eggs. Beat all at one time for 3 minutes. Scrape sides and beat 2 more minutes. Add nuts; stir in well. Bake at 350° for 1 hour and 5 minutes.
Mix chicken, celery, onion, almonds, mayonnaise and soup. Pour into a 9 x 13-inch baking dish. Spread cheese and chips on top. Bake at 350° for 30 minutes.
Broil eggplant until soft, turning every 5 minutes. Peel and smash inner part. Add garlic, salt and olive oil. Mix well. Spread out. Sprinkle tomatoes and Feta on top. (Goes great with bread.)
Combine cream cheese and Italian seasoning. Spread into the bottom of an 8 inch baking dish. Sprinkle 1/2 cup mozzarella and 1/2 cup parmesan evenly on top of the cream cheese mixture. Pour pizza sauce uniformly over the cheeses. Sprinkle remaining cheeses evenly over pizza sauce. Top with chopped onion. Bake for 15 minutes at 350 degrees. Serve with bread sticks.