HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine meat, salt, egg, 1/2 can tomato sauce, Italian seasoning and 1/2 can fried onions. Make 3 small meat loaves; place in 9 x 13-inch baking dish. Place potatoes around loaves. Bake covered at 375° for 35 minutes. Place vegetables around loaves and mix with potatoes; add remaining tomato sauce to loaves. Salt and pepper. Bake 15 minutes uncovered; add remaining fried onions and bake 5 more minutes.
Cream flour, margarine, powdered sugar and nuts together. Spread in a 9 x 13-inch pan. Bake for 15 minutes at 350° and cool. Cream sugar and cream cheese. Add Cool Whip and vanilla and spread over crust.
Wash chicken pieces. Pat dry. Blend together the flour, oil, salt, pepper and paprika. Spread this coating over chicken pieces. Arrange in shallow pan. Bake at 400° for 1 hour or until tender.
Combine corn and all ingredients, except cheese and paprika. Mix thoroughly and turn into a greased 8 x 8 x 2-inch baking dish. Top with cheese and sprinkle with paprika. Bake at 350° for 30 minutes or until mixture is set and top is golden brown.
In a small bowl, combine cottage cheese, cucumber, salt, Worcestershire sauce and lemon juice. Mix well and chill until serving.
Preheat oven to 350°. Combine ingredients and mix thoroughly. Pour in unbaked pie shells. Bake for 45 minutes to 1 hour. Serve warm. Serves 12.
Fry pineapple (drained) and raisins in 3 tablespoons margarine until lightly browned. In another pan, fry onions in remaining margarine until soft; stir in coriander and pepper and fry for 2 minutes. Add rice and pineapple, then add base and water; cook, stirring occasionally, until rice is soft. Add more water if needed.
Blend cream cheese and sour cream. Spread on 12-inch round tray. Put salsa on top, then cheese.
Heat the oil in a large saucepan or Dutch oven. Add the onion and cook 1 minute. Add the garlic and cook until onion is soft, about 8 minutes. Transfer to a plate and set aside. Add the meat to the saucepan and saute until browned on all sides. Add the tomatoes, green pepper, potatoes, salt, pepper, honey, broth and reserved onion. Heat to boiling. Reduce heat, cover and simmer gently 1 hour.
Boil water, sugar and tapioca until thick and clear. Add all other ingredients, except bananas. Best to refrigerate a few hours prior to serving, then add bananas.
Saute onion in margarine until golden. Add flour and slowly stir in milk until creamy and thick. Continue adding milk and water alternately to sauce as it thickens. Add potatoes and spices to taste. Continue to cook, stirring so it does not stick. When potatoes are fully cooked, add 2 chopped up hard-boiled eggs. Simmer another 10 minutes. Serve with garlic bread and tossed salad.
Cook rhubarb, pineapple juice and sugar to a boil. Remove from heat. Stir in jello; cool. Add chopped apples and nuts. Serve with Cream Cheese Dressing.
Mix ingredients in order given. Grease one pound coffee can well; fill 2/3 full. Cover tightly with aluminum foil. Tie with string. Steam at least 2 1/2 hours. Take out of water and cool. Serve with whipped cream.
Place chicken, cheese and onions in tortillas and roll up. Place in 9 x 13-inch oblong pan. Place, seam side down. Set aside.
Cook chicken in crock-pot until done. Break up into small pieces. Mix together the soup and sour cream. Layer chicken, then soup and sour cream mixture. Crush the crackers and toss with the melted butter. Spread on top. Sprinkle with poppy seed. Bake at 350° for 30 to 45 minutes. Serve with salad and rolls.
Cook pasta according to package directions, except substitute chicken soup mix for the salt. Drain and cool. Add cucumbers, tomato, onion and green pepper. Pour enough Sweet Herb Dressing over salad to moisten. Refrigerate several hours. Makes 5 quarts.
Mix all together well and bake in greased 9 x 13-inch pan at 350° for 35 to 40 minutes.
Cut dates in pieces. Cream peanut butter, margarine and sugar until well blended. Add eggs and vanilla and beat until light. Press into greased 9-inch pan. Bake in 350° oven for 25 minutes.
Combine all ingredients. Shape into patties. Grill until done. Serve on hamburger rolls.
Melt margarine in large pan. Blend in brown sugar and add salt. Cook over low heat 2 minutes, stirring constantly. Add milk, let it come to a boil and remove from heat. Add vanilla and mix well. If frosting is too thick to spread, add small amount of milk.
Combine flour, margarine, sugar (3/4 cup), lemon juice and peel. Add beaten egg yolks, then add milk, a little at a time. In another bowl, beat egg whites until stiff. Add sugar (1/4 cup). Fold egg whites into first mixture. Pour into 6 lightly greased custard cups. Place cups in pan of hot water. Bake at 350° for 35 minutes. When baked, it has cakelike portion on top and creamy pudding under it.
In a large bowl, combine mayonnaise, Bleu cheese, crumbled, cottage cheese, garlic powder, sugar and sour cream, thoroughly mixing ingredients until creamy. Slowly add milk, thinning the dressing to a creamy consistency. Mix very well. Refrigerate for 24 hours before serving. Great on salads or as veggie dip.
Preheat oven to 350°. Saute onion and pepper in margarine. Mix with other ingredients; divide into 4 equal balls. Put on nonstick baking sheet; flatten. Bake until golden brown and puffy, about 15 minutes. Turn; bake 3 to 5 minutes. Serves 2.
Cut biscuits in quarters. In large bowl, mix 3/4 cup sugar, 1 teaspoon cinnamon and nuts. Coat biscuits, a few at a time, in mixture. Bring to boil 1 cup sugar, 1/2 teaspoon cinnamon and oleo. Place half of the biscuits in greased Bundt pan and pour half of the syrup over them. Then add the remaining biscuits and pour remaining syrup over them. Sprinkle remaining dry ingredients over top and bake at 350° for 40 to 50 minutes.
Mix all ingredients together and bake in an oblong dish at 375° until brown and done. No icing needed.
Cream butter and gradually add brown sugar; cream well. Blend in egg yolk, then add flour. Stir until mixture forms a dough. Chill if necessary. Shape into balls size of a marble. Place on ungreased baking sheets and flatten to 1/8-inch thickness with palm of hand. Make a design by pressing with fork in one direction. Bake at 325° for 8 to 10 minutes until cookies begin to brown. Remove from sheet while warm. Place flat sides of 2 cookies together with frosting.
Brown ground beef in skillet. Drain grease. Add tomato paste, tomato sauce, basil and oregano. (Can add more oregano and basil to taste.) Simmer for 10 to 15 minutes. Take bottoms of buns and place on cookie sheet and tops of buns, upside down on cookie sheet. (All white parts of buns facing up.) Spread beef mixture over top of the buns. Then sprinkle with Mozzarella cheese and either bake or broil until cheese is melted, approximately 5 to 10 minutes.
Take the sausage and cut into 1-inch chunks. This can be fixed in a crock-pot or in large Dutch oven on top of the stove, then add the rest of the ingredients that you desire. Cook slowly until all the vegetables are done. Very good for a crowd.
Mix together Spam and potatoes. Add Cheez Whiz. Bake at 350°, covered, until potatoes are tender.
Combine all ingredients in a non-aluminum bowl. Toss well. Cover bowl with plastic wrap and refrigerate overnight. Toss well and drain before serving.
In large saucepan, combine water, tomato sauce and veggies. Bring to boil and then simmer, stirring occasionally for 10 minutes. Stir in soup mix; bring to boil, then simmer for 5 minutes.
Combine first 3 ingredients; stir into apples. Turn into pastry shell. Combine remaining flour and sugar and cut into butter until crumbly. Sprinkle over apples. Bake at 400° for 45 to 50 minutes or until done. If the pie browns too quickly, cover the edges with foil.
Crumble beef into skillet. Brown; add onion. Drain off grease. Add remaining ingredients; mix. Bring to boil, then simmer until rice is done and mixture is thick (about 40 minutes).
Saute in oil the onion, celery and mushrooms. Add turkey, bouillon cube and juice of mushrooms, plus water to make 1/2 cup. Mix together the cornstarch, soy sauce and water; stir into mixture until thick. Add bean sprouts. Put over rice, noodles or chow mein noodles. Can use beef or pork instead of turkey.
Line jelly roll pan with foil. Put a single layer of saltines on foil. Melt 2 sticks of butter and then add brown sugar. Boil for 3 minutes. Pour over crackers. Then bake at 350° for 5 minutes. Spread melted chocolate bits over mixture. Put in freezer until firm, then cut.
Do not need to precook the noodles. Grease baking dish. Combine spinach, Ricotta, 1 cup of Mozzarella cheese, egg, salt, pepper and oregano; mix well. Spread 1/2 cup spaghetti sauce in bottom of large lasagna pan. Place 1/3 of noodles over sauce. Spread 1/2 of spinach cheese mix. Repeat layers. Top with remaining noodles, spaghetti sauce and 1/2 cup of Mozzarella cheese. Pour 1 cup water into sauce jars, shake and pour around edges of dish. Cover with aluminum foil. Bake at 350° for 1 hour and 15 minutes. Let stand 15 minutes before serving. Freezes well.
Mix molasses and sugar; add to shortening, then add soda and boiling water mixture. Add flour, salt, ginger and cream of tartar. Knead and let set awhile in refrigerator. Roll to desired thickness, cut and bake at 350°.
Melt margarine in saucepan. Add sugar and meal and cream well. Then add one egg at a time and beat thoroughly after each addition. Add vinegar, vanilla and milk. Beat thoroughly. Pile in an unbaked pastry shell. Place in an oven preheated to 400°. After 10 minutes, reduce heat to 325° and continue cooking for an additional 30 to 40 minutes.
Chop broccoli fine. Cook in half of broth and add salt to taste. Make paste with melted butter and flour. Add milk slowly and cook to thicken. Puree broccoli mix in blender and return to kettle. Add milk mixture along with remaining broth to broccoli mixture. Simmer to thicken.
Chill all ingredients. Combine juices and sugar. Stir well. Add ginger ale just before serving. Garnish with cherries and pineapple chunks, if desired. Yield: 32 servings.
Preheat oven to 375°. Melt butter in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Drain fruit. Arrange slices and maraschino cherry halves on the sugar mixture. Mix cake as directed on the label with 2/3 cup water, 3 eggs and 1/2 cup of butter or margarine. Do not substitute fruit juice for water. Beat as directed. Pour batter over fruit. Bake at 375° for about 45 minutes until tests done with a toothpick. Let stand for 5 minutes for topping to begin to set. Turn upside down onto a large platter or a cookie sheet. Serve warm with whipped cream.
Drain pineapple; reserve syrup. Combine pudding mix and syrup in a saucepan. Cook over medium heat, stirring until it boils and thickens. Remove from heat. Fold in sour cream, coconut, rum and coconut extract.
Mix ingredients. Pour into a greased casserole. Bake at 350° until heated through and slightly brown on top, 30 to 35 minutes.
Preheat oven to 375°. In saucepan, combine all sauce ingredients. Heat to boiling; simmer 15 minutes. Arrange chicken in baking pan. Bake 30 minutes. Put sauce on chicken and cook an additional 30 minutes.
In a large skillet, cook mushrooms, celery and onion in margarine until tender. Add water and bouillon; cook until bouillon dissolves. In a large bowl, combine mushroom mixture and remaining ingredients. Mix well. Loosely stuff turkey just before roasting, if desired. Place remaining stuffing in a greased baking dish. Bake at 350° for 30 minutes or until hot. Refrigerate leftovers. Makes about 3 quarts.
Dissolve yeast in warm water. Combine sugar, oil and buttermilk; stir into yeast mixture. Stir in enough flour to make soft dough. Turn dough out onto a lightly floured surface; knead 1 to 2 minutes, or until smooth and elastic. Roll to 1/2-inch thickness; cut with a floured 2 1/2-cup biscuit cutter. Place rolls on heavily greased baking sheets; cover and let rise in warm place until doubled in bulk. Bake at 400° for 10 minutes. Easy and delicious!!
Mix in order given. Chill in loaf pan or mold. Garnish with pickle, peaches, grapes, cold asparagus or sliced tomatoes and cucumbers.
Early in the day or up to 1 month before serving: In a large bowl with mixer at medium speed, beat pie filling and ice cream until smooth and well mixed. Spoon into crust and freeze one hour.
In a bowl, put flour, salt, eggs and milk . Beat about 15 seconds with a fork. Thoroughly grease muffin pan. Fill cups half full. Bake at 450° for 25 minutes.
Mix all ingredients together, except salmon. Then marinate the fish for 1 hour. Bake the fish in the sauce in a 12-inch Dutch oven for 30 minutes.
Mix ingredients together well. Make into balls the size of a small walnut. Put on cookie sheet and bake at 350° until edges are brown. Serve hot.
Mix all ingredients but mandarin juice and sugar cubes. Place biscuits on greased cookie sheet. Cover sugar cube halves with mandarin juice. When juice is absorbed, gently press one piece of sugar cube into center of each biscuit. Bake at 425° for 15 to 20 minutes. Serve with Sweet Mandarin Butter or Mandarin Marmalade.
In a bowl, combine 2 cups flour, 1/3 cup sugar, yeast, lemon zest and salt. Cut 1/4 cup butter into pieces. Heat with water and milk until warm (105° to 115°). Stir into dry ingredients; stir in eggs and flour to make a soft dough. Knead for 6 to 8 minutes. Cover and let rest 10 minutes.
Brown ground beef and onion; drain well. Mix rest of ingredients with meat and put in casserole dish.
Peel, wash and cut pumpkin in chunks. In 1/2 cup of water boil pumpkin and onions until soft. Cool a bit and blend until soft and smooth. Return to heat; add sugar, celery seasoning and all spices. Add mustard, salt and food coloring. Lower heat and simmer for 10 minutes. Add vinegar and cook for another 5 minutes. Add cornstarch to thicken mixture and now pour at once into sterile jars. Leave one inch headroom for fermentation.
Scald and peel tomatoes; add ingredients. Cook until thickened (most of the day). Pour in hot jars and seal.
Mix together milk, flour and baking powder. Add margarine, then add egg yolks to mixture. Beat egg whites along with sugar until fluffy; add to mixture. Beat 1 minute and it's ready to go.
Peel and mash avocado. Add lemon juice and salt with chopped parsley. Form into small balls and roll in grated carrots. Serve on toothpick.
Combine dry ingredients. Add Miracle Whip and water. Mix well. Add flour if dough is too sticky and knead about 20 minutes. Shape into ball. Let rest for 15 minutes. Divide dough and roll into tortillas. Cook on hot griddle. Yields 6 tortillas.
In a large pot, combine ingredients. Brown chicken until golden brown. Do not add water. Cook on low heat about 1 hour. Good over rice or noodles.
Mix all ingredients in large bowl. Marinate chicken overnight. Grill over charcoal. For beef, cut into thin strips and marinate overnight. Grill over charcoal.
Cream the sugar and Crisco. Add remaining ingredients, beating in eggs, one at a time. Bake at 325° for 1 hour in a tube pan.
Dip chicken in butter. Coat with dry soup mix and arrange in 12 x 8 x 2-inch dish, skin side up, with thick meaty pieces to the outside edges of dish. Cover with wax paper. Microwave at High 18 to 22 minutes, rotating dish 1/2 turn after 10 minutes, until meat is tender. Let stand 5 minutes before serving.
Combine in a plastic container with tight lid the milk, water, orange juice and sugar. Cover tightly and shake until smooth. Makes 2 portions (1 3/4 cups).
Cook rice (your choice of white or long grain). Brown ground beef. Drain fat and rinse meat with water. Drain off water. Add chopped onions, beef and picante sauce (your choice of mild, medium or hot sauce) to rice. Mix together evenly. May serve with refried beans, tacos, or as a side dish to Mexican or barbecue chicken.
Melt over low heat the lemon jello, hot water and marshmallows, then add remaining ingredients. Pour into mold and let jell. Add a top layer of raspberry jello.
Defrost peaches, then mash peaches in a bowl. Add sugar and all ingredients except ginger ale. Add ginger ale prior to serving.
Moisten meat surface. Combine the rest of the ingredients and rub on the roast. Heat oven to 350°. Place meat on rack and roast to 140° for rare, 160° for medium on meat thermometer. Time will vary with weight of roast. Do not cook to well done.
Combine all ingredients except milk in glass serving dish. Microwave on High 4 to 6 minutes, stirring at 2 minute intervals, then stir in milk. Serve on pancakes, French toast or ice cream.
Wipe roast clean with damp cloth. Trim off any strong smelling fat. Sprinkle with salt and pepper and place in shallow roasting pan, skin side up. Cut the salt pork in 1/4-inch slices and lay over top of roast. Place in moderately slow oven about 325° and roast uncovered for 2 hours. At end of first hour, add 1/4 cup hot water and onions. When deer is done, remove crisp salt pork and onions and skim extra fat. Add remaining 1/4 cup water. Scrape all browned residue from bottom of pan. Make pan gravy. Return onions and serve.
Put about 1 to 2 tablespoons of icing on oatmeal cookie and place another cookie on top. Cover and refrigerate for 1/2 hour, then enjoy! Serves 6.
Bring all ingredients to a boil and simmer for 5 minutes. Use with chicken, ribs, etc. Refrigerate remaining sauce.
Mix sugar, cocoa, milk and butter. Cook on medium heat in saucepan. Bring to full boil; boil until mixture starts to thicken, continue, stirring so as not to burn. Add oatmeal, vanilla and peanut butter and beat until glossy appearance is almost flat. Drop on wax paper by spoonfuls and let cool. Store in airtight container.
Melt oleo in skillet. Mash garlic. Cut steak in 1/2-inch strips. Sprinkle with paprika and set aside. While preparing other ingredients, brown the steak and garlic in oleo. When brown, add the pepper and onion. Cook until wilted. Add tomatoes and broth. Simmer for 20 minutes. Mix soy sauce, water and cornstarch. Stir into mixture and stir until thickened slightly.
Mix softened cream cheese with all ingredients and refrigerate. When firm, roll in chopped nuts.
Sift together flour, baking powder, soda and salt. Cream butter and sugar. Add eggs and vanilla. Beat well. Blend in dry ingredients. Stir in oatmeal and nuts. Bake in 350° oven for 8 to 10 minutes.
Combine all ingredients except pecans in heavy preserving kettle; cook, stirring frequently until thick, about 30 minutes. Add nuts and stir in well. Ladle into hot, sterilized canning jars. Seal immediately. Yields 3 pints.
Drain and flake salmon, reserving liquid. Add reserved liquid, sour cream, mayo and seasonings to salmon. Mix thoroughly. Turn into pie plate, lined with Whole Wheat Crust. Sprinkle with crumbs reserved from crust. Bake at 400° for 45 minutes or until filling is set. Serves 6.
Combine all ingredients and process for 1 minute in blender. Pour pie mixture into 1-quart microwavable dish. Microwave 8 to 10 minutes on High, stirring once or twice the first 2 to 3 minutes. When edge is set, reduce power to Medium and cook for an additional 6 to 8 minutes until center is set, rotating as necessary. Very important, whenever you are cooking a pie, cake or quiche, it is necessary for best results to place on shelf up from oven floor, such as a saucer with the pie setting on top of it.
Mix all ingredients, except cucumbers. Pour mixture over pickles. Put in refrigerator at once. Should last for 3 to 4 months.
Fry fresh okra in 2 tablespoons of oil for 10 minutes, stirring constantly so as not to burn. Use an aluminum Dutch oven, not a black iron pot. Remove okra and set aside. Add margarine and flour. Make a roux in the same pot. Chop all vegetables. Add them and the okra. Cook for 5 minutes until wilted. Add 3 quarts of water and Worcestershire sauce. Cook 1 to 2 hours. Then add shrimp and cook 30 minutes or until tender, seasoning to taste with Creole seasoning. Serve with boiled rice in a soup plate and garnish with onion tops and sprinkling of file.
Combine pudding mix and 2 tablespoons sugar in saucepan. Blend in 2 cups milk. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat; stir in butter and vanilla. Pour remaining milk over bread cubes in a bowl to moisten, then stir into pudding mixture. Add 1 cup sugar and pineapple; mix well. Pour in a greased baking dish. Bake at 350° for about 30 minutes or bake until firm and lightly browned. Serve warm or chilled. Makes about 6 servings.
Clean the mushrooms. Make sure they are dry and then quarter them. In a large skillet, melt the butter and saute the mushrooms, onions and celery leaves until golden. In a blender or food processor, combine 1/2 the mushroom mixture, 1/2 cup cream, 1/2 cup chicken broth and 1/2 the seasonings. Mix at high speed for 30 seconds or until well blended. Repeat procedure for second portion. Reheat without boiling before serving. Pour into individual bowls and garnish with sour cream and chives. Serves 8.
In a bowl, combine the eggs and tomato juice. Stir in the bread crumbs, parsley, oregano, salt, pepper and garlic. Add ground beef and mix well. On foil or waxed paper, pat meat to a 10 x 8-inch rectangle. Arrange ham slices atop meat, leaving a small margin around edges. Reserve 1 slice of cheese. Tear up remaining cheese and sprinkle over ham. Starting from short end, carefully roll up meat, using foil or waxed paper to lift. Seal edges and ends. Place roll, seam side down, in 13 x 9 x 2-inch pan. Bake at 350° until done, about 1 1/4 hours. Cut reserved cheese slice into 4 triangles; overlap on top of meat roll. Return to oven until cheese melts.
Combine all ingredients and cook in double boiler stirring frequently until thick. Serve in tart shells or as a filling for layer cakes, or as a spread on toast, biscuits or bread.
Boil 8 to 10 potatoes in skin, let cool. Slice or chunk potatoes into a greased 9 x 13-inch pan. Combine sour cream, cream of chicken soup, melted margarine, salt, pepper and 1 1/2 cups shredded Cheddar cheese. Spread over potatoes and bake at 350° for 30 minutes. Sprinkle with 1 cup shredded cheese and bake for 15 minutes. (Cream of mushroom soup can be substituted.)
Combine lemon juice, cayenne, salt and sugar in a small bowl. Add tomatoes and toss together gently, but thoroughly. Let salad marinate at room temperature for 30 minutes before serving.
Hand mixed. Mix softened cream cheese until creamy. Add Eagle Brand milk slowly while mixing. Add sour cream and mix thoroughly. Add Tang and mix until completely dissolved. Mixture will be pale orange. Add lemon juice and mix until it is completely blended in with the mixture. Pour into pie shell and refrigerate for at least 6 hours. Preferably overnight so pies can set up well.
Preheat oven to 325°. Lightly oil 4 (6-ounce) custard cups or spray with a nonstick cooking spray. In a medium bowl, combine all ingredients, except maple syrup. Beat with a fork or a wire whisk for several minutes until well blended.
Cut round steak into serving pieces. Pound flour, salt, pepper and garlic salt into steak. Brown in fry pan on both sides. Place in dutch oven. Add hot water to meat drippings in pan. Add a little flour, bring to boil and pour over meat. This should be thin as it thickens while baking. Bake in a slow oven (300°) for about 3 hours. Serve with mashed potatoes.
Melt margarine in 9 x 12 or 9 x 13-inch pan in oven. Tilt the pan so the sides get coated. Combine eggs, sour cream, milk, salt and pepper. Beat well. Stir in onions, parsley and pepper. Add 1 cup grated cheese. Pour into greased baking dish. Top with 1/2 cup cheese (grated). Bake at 325° until set, about 35 minutes. Note: Ham, bacon or sausage may be added. Serves 10 to 12.
In 4 qt. saucepan, combine sugar, evaporated milk, butter, corn syrup, and vinegar. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. Boil and stir 5 minutes.
Saute onion in butter. Add drained mushrooms, mushroom soup, cheese and cooked broccoli that has been drained of juice. Heat until cheese is melted. Season to taste. Use as dip or in patty shells.
Preheat oven to 325°. Mix dry ingredients. Add pineapple (drained). Add remaining ingredients. Mix well but do not beat. Bake in Bundt pan for 1 hour and 20 minutes at 325°.