HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat tomatoes for 5 minutes. Add butter, sugar and all seasonings. Mix well. Butter 2 quart casserole and fill with loosely torn pieces of bread. Pour tomato mixture over bread and mix well. Cover and bake at 350° for 30 minutes. Serves 8 to 10.
Preheat oven to 375°. Combine flour, baking soda and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Blend in flour mixture slowly. Stir in M&M's candies and nuts. Drop by heaping spoonfuls onto an ungreased cookie sheet. Bake 8 to 11 minutes until browned. Cool 1 minute on cookie sheet. Place on wire rack for cooling.
Drain and reserve juice. Mix cheese and honey. Beat until smooth. Put inside pears and place in casserole dish. Pour juice in dish to bake. Sprinkle with graham cracker crumbs, cinnamon or ginger. Bake 15 to 20 minutes at 350°.
Combine all ingredients, except bread. Stir well and set aside. Trim crust from bread; cut each slice into squares. Spread each square with crabmeat mixture and place on ungreased cookie/baking sheets. Bake at 350° for 10 to 15 minutes or until lightly browned.
Cut each slice of bread into 4 sticks; place on ungreased cookie sheets. Brush with butter, then sprinkle evenly with cheese and sesame seed. Bake at 350° for 10 to 15 minute sor until golden brown. Yields 4 dozen.
Cook noodles as directed on bag. Drain. Combine other ingredients, saving enough cheese to top casserole. Mix well. Pour into baking dish and cook at 325° for 30 minutes or until sides bubble and cheese melts.
Crush tomatoes and drain juice from tomatoes. Add other ingredients and cook until thick. Put in sterilized jars and seal in hot water bath about 15 minutes. Very good during winter with vegetables.
Mix all together. Spread on cookie sheet. Heat in oven at 200° for 1 hour. Stir every 15 minutes.
Brown ground beef. Drain well. Stir in tomato paste, water, onion and salt. Spoon 2 tablespoons of meat mixture on each tortilla. Roll up tightly. Place in two 12 x 20-inch baking pans.
Cut bacon up fine; fry crisp. Remove from grease. Put sauerkraut, brown sugar and tomatoes in casserole dish. Mix altogether with 2 tablespoons bacon drippings. Mix well and sprinkle bacon pieces over top. Bake 1 hour, uncovered, in a 350° oven.
I melt the chocolate squares first, then put everything in a bowl and mix. Use two teaspoons to drop onto cookie sheet. Put sprinkles or walnut meats on top or put two cookies together with vanilla icing in the middle. Bake at 350° for 10 to 12 minutes.
Mix all ingredients by hand. May be kept in refrigerator up to 4 weeks. Bake at 400° for about 20 minutes. Can be frozen after cooking. May use extra raisins if desired.
Boil 1/2 gallon water and sugar until sugar has dissolved. Add remaining ingredients and heat until very hot. Makes approximately 4 gallons.
Combine flour and salt. Cut in shortening. Add water, 1 tablespoon at a time, until dough pulls away from bowl and forms a ball.
Split muffins and toast them. On each muffin half, put ketchup, cheese, oregano and Parmesan cheese. Put in a 350° oven for about 10 minutes or until melted. If using pizza sauce, omit oregano.
Cream sugars and butter. Blend in egg. Add next 6 ingredients and spread onto a greased (9 x 13-inch) pan. Bake at 350° for 25 minutes. While still hot, sprinkle chocolate chips on top. Let melt and spread. Cool. Mix 1/4 cup peanut butter, powdered sugar and 2 to 4 tablespoons milk. Spread over the chocolate.
Melt butter in a small saucepan over medium heat. Stir in zwieback crumbs and press mixture firmly into bottom of 9-inch spring-form pan.
Mix all ingredients, except fruit. Grease 8 x 8-inch pan. Pour in fruit and top with batter. Bake at 350° for 30 minutes. Serve with vanilla ice cream.
Cook spaghetti in chicken broth. Saute onion and peppers in margarine. Add cheese, which has been cut in small pieces, to spaghetti, onion and peppers while hot. Stir in Ro-Tel. Mix well. Bake at 300° for 35 to 45 minutes. Makes a very large batch. May be frozen before baking step.
Mix flour, sugar, baking powder, salt and baking soda in bowl. Cut in shortening until crumbly. Add buttermilk; mix well. Knead on floured surface until smooth. Roll 1/2-inch thick on floured surface. Cut with biscuit cutter. Place on lightly greased baking sheet. Bake at 425° for 15 to 20 minutes, or until light brown.
Melt butter in saucepan. Add sugar, flour, cocoa, salt, eggs and vanilla; mix well. Pour into greased 13 x 9 x 9-inch pan. Bake at 350° for 25 minutes. Cool slightly before cutting. Makes 2 dozen brownies.
Drain and rinse chickpeas. In a blender or food processor, combine chickpeas, juice of 1 lemon, garlic and tahini. Blend until smooth with no lumps. Add more lemon juice, if needed. Pour dip into bowl. Squirt with juice of 1/2 lemon on the top and garnish with parsley.
In saucepan, combine mayonnaise, flour and seasonings. Gradually add milk, cooking over low heat, stirring constantly until thickened. Add cheese and wine slowly until melted. Saving 1/3 cup almonds for top, combine sauce with spaghetti, meat, broccoli, almonds, mushrooms and pimiento. Place in baking dish (11 x 8 x 2-inch) topped with saved almonds and bake in a 350° oven for 40 minutes. Serves 6.
Cream together the cream cheese and sugar with mixer. Pour hot water over Jell-O and cool.
Prepare 9-inch tube pan. Grease with 1 tablespoon butter; dust with flour and set aside. Sift flour, soda and 3/4 cup of sugar. Add the remaining butter and mix well with fingers until blended. Add lemon juice, vanilla and egg yolks one at a time and mix well with your fingers until well blended. Beat egg whites with 1/8 teaspoon of salt until stiff, but not dry. Fold in cream of tartar. Add to first mixture and mix until the whites are mixed thoroughly. Spoon into pan. Jolt on table to remove air bubbles. Bake in slow oven at 325° for 1 hour or until done. Turn off heat and let stand 10 or 15 minutes. Remove pan to cake rack. Let cool for 10 minutes. Loosen with spatula. Turn on rack covered with wax paper. Dust with confectioners sugar.
Brown the meat and garlic in olive oil. Stir in tomatoes, peppers, soy sauce, pepper, sugar, ginger and 3/4 cup stock. Cover and cook 20 minutes or until meat is tender. Blend cornstarch with remaining stock. Stir into meat mixture. Bring to boil and simmer 2 minutes, stirring constantly. Serve over rice.
Mix eggs, sugar and oil. Add bananas alternately with the sifted flour mixture. Bake 1 hour at 350°.
Beat ingredients for no less than 15 minutes. This mixture should fill a large mixing bowl. Fold into this mixture 1/2 pint of whipping cream, whipped, or 8 ounces Cool Whip. Pour into pan, over prepared crumbs, and cover with remaining crumbs. Put into freezer until frozen.
Brown ground beef and onion. Add seasoning mix; drain. Begin to melt cheese in microwave or crock-pot. Add soup, without water, to meat mixture, then add this to cheese. Continue to cook slowly until cheese is completely melted. Serve with tortilla chips. This recipe makes plenty.
Dissolve Jell-O in hot water. Add raspberries. Add applesauce. Let set in refrigerator.
Simmer sausage in small amount of water to remove some more fat. In large skillet saute' onions in oil and add a little water to stir fry. Add remaining ingredients, except sausage. Cover and cook slowly for 15 minutes or until apple slices are soft.
Mix ingredients and form into balls about the size of a quarter. Bake at 325° for 20 to 25 minutes. These can be prepared and frozen. Just remove from freezer and put into pan. Bake as directed.
Boil squash and onion until tender. Butter a baking dish. Place layer of vegetables, then layer of crumbs, soup and cheese. Repeat. Sprinkle with salt and pepper. Dot top with oleo. Bake at 350° for 35 minutes.
Melt together: butter and chocolate, set aside. Beat eggs, add sugar and beat, add chocolate mixture and stir well. Add flour and salt together a little at a time mixing as you go. Add vanilla and almond, mix well. Stir in nuts. Spray 8 x 8 pan, pour mixture (it will be very thick). Bake at 350° for 25 or 26 minutes.
Soften cream cheese; add Worcestershire, sugar, Tabasco, chopped onions and chopped chipped beef.
Preheat oven to 375°. Empty both mix pouches into bowl. Add egg white, coconut extract and 1/2 cup coconut. Mix thoroughly. Form dough into 1-inch balls. Dip into egg white. Roll in coconut. Place on ungreased cookie sheet. Press candied cherry half into center of each macaroon. Bake 8 to 10 minutes until coconut browns a little. Cool 1 minute on cookie sheet before removing with spatula. Makes 30 cookies.
Dissolve yeast in warm water. Add milk and shortening. Add all dry ingredients and put in 1/2 at a time. Roll out dough and cut out. Bake at 450°.
In skillet, melt butter. Add zucchini, green pepper and celery. Stir in eggplant and salt. Remove vegetables (leaving butter in skillet) and put into casserole dish. Add crumbs to butter. Top vegetables with tomatoes and bread crumbs. Bake at 350° for 30 minutes.
Heat 3 tablespoons of the margarine and blend in flour. Cook and stir 5 minutes. Prepare au jus mix as directed on package with 2 cups water. Add au jus gradually to flour, stirring with a whisk until thickened and smooth. Simmer 1 minute. Add catsup, bouillon cubes dissolved in hot water, pepper, paprika and garlic powder. Simmer, uncovered, for 15 minutes. Add wine and cook for 5 minutes. Saute onions in 1 1/2 tablespoons margarine. Remove onions and keep hot. Add remaining margarine to skillet and brown beef strips. Add salt to taste. Combine onions and beef. Serve on a bed of rice. Pour sauce over top.
Open 1 can of tomato soup and spread on bottom of casserole dish or baking pan. Layer the following: pork chops, bell pepper, onion and soup until they are all used. Bake at 375° for 1 1/2 to 2 hours or until pork chops fall apart. Serve over rice. Good with green bean casserole.
I love to make them!! Heat oven to 400°. Spread rounds with catsup; top with pepperoni slices or sausage or just cheese. Sprinkle cheese and oregano over topping. Bake on ungreased cookie sheet until cheese is melted, 3 to 5 minutes. Makes 4 dozen canapes. Or microwave until cheese is melted, for about 1 1/2 minutes.
Prepare macaroni per directions for casserole. Add soup, mayonnaise, onion, pimento and cheese; mix together. Place in a 2 1/2-quart casserole and top with Ritz crackers. Bake at 325° for 30 to 35 minutes.
In a very heavy saucepan, place butter, sugar and vanilla. Turn the burner on high and melt this mixture stirring constantly. The mixture will blend, become frothy and then turn a caramel color. Stir constantly until the mixture resembles a smooth mixture which is light brown. Do not allow the mixture to smoke.
Chop enough green tomatoes and cabbage to have 1 gallon of each. Chop sweet peppers and onions to have 1 quart of each. Chop hot peppers to have 2 cups (more or less to taste). Mix all these with 1 scant cup canning salt. Cover and let set overnight. Next day, drain well. In large granite or stainless, mix 5 pints vinegar, 3 cups sugar, peppers, horseradish, cloves and mustard seed, all chopped vegetables and boil slowly 30 minutes. Pack in hot pint jars, leaving 1/2-inch headspace. Seal jars. This recipe will serve 200 people.
Mix all ingredients together. Put in greased and loured bundt pan. Bake for 50 minutes at 325.
Mix sausage, cheese and Bisquick. Form into bite size or larger balls. Bake in 350° oven for 20 to 25 minutes. Stick in toothpick and enjoy.
Boil chicken; save broth. Debone chicken. Saute onion and bell pepper in butter. Add peas, mushrooms and cheese. Stir until cheese melts. Remove from heat and add chicken. Boil noodles in 3 cups of chicken broth until done; do not drain noodles. Mix noodles and chicken mixture in a casserole dish. Bake at 375° until bubbly. Can be frozen before baked. Serves 6.
Cream sugar and oil together. Blend in eggs. Add alternately dry ingredients with shredded carrots. Grease and flour 3 (6 x 3-inch) pans. Bake at 350° for 1 hour.
Cover with aluminum foil and bake at 400° for about 4 hours. (Especially good to bake roast of pork with this.)
Mix pineapple and pudding mix together. Then fold in the Cool Whip, add marshmallows and mix well. Add cherries and pecans if desired. Refrigerate at least 2 hours before serving.
Combine ground beef, sausage, onion and garlic in Dutch oven; cook until brown and crumbled. Add spices to tomato and bean juice, mix well and add to meat. Simmer 1 hour. Add beans, simmer additional 20 to 30 minutes. Makes about 5 quarts.
Mix sausage, eggs and crumbs and shape into balls. Place in broiler pan and brown in oven under broiler; drain. Mix other ingredients for sauce. Pour over meatballs and simmer for 30 minutes at 350°. Can be frozen in sauce and heated in oven for 20 minutes at 350°.
Bake cake in oblong pan by directions on package. Let cool. Punch holes in cake, then pour crushed pineapple over the cake. Next pour pudding, then top off with Cool Whip. Spoon right out of pan to eat.
Mix all together and grease baking pan. Bake at 450° until golden brown. When done, cut in 2-inch squares and have 1 stick of margarine melted; pour on top while in pan. Then serve.
Combine margarine, syrup and sugar and boil for 2 minutes. Remove from heat and add 1/2 teaspoon baking soda. Pour over corn. Put corn in large roasting pan and bake 50 minutes at 250°. Stir every 15 minutes. Store in airtight container.
Preheat oven to 375°. Sprinkle cheeses over pie crust. Spread crabmeat and onion over cheese. In a measuring cup or bowl with a lip, combine eggs, flour, seasonings and half and half. Carefully pour into the pie crust. Bake 40 minutes or until custard has set. Serves 6.
Spray a large skillet with pam. Add the olive oil and let warm. Add the pork chops and sprinkle with parsley flakes, onion powder and garlic powder. Brown chops until lightly browned on medium-high setting. After browning, pour off all excess grease. Put the chops back into the skillet and pour Ragu sauce over the chops. Cover pan; cook on low heat for approximately 2 hours or until tender. Enjoy with a garden salad of lettuce, tomatoes, cucumbers, radishes and black olives. Use Italian salad dressing. Serves 2-4 people.
Place chicken (cut up) in bottom of 9 x 9-inch casserole dish. Mix soup and milk together, then pour over chicken. Fix stuffing mix according to package instructions. Then top casserole mixture with the stuffing. Bake, uncovered, at 350° for 30 minutes.
Heat oil in 12 inch nonstick skillet over medium high heat. Cook turkey in oil 4 to 6 minutes, turning once, until brown. Stir in tomatoes, bell pepper, chili powder, sugar and lime juice; reduce heat to medium low. cover and simmer 25 to 30 minutes or until juice of turkey is no longer pink when centers of the thickest pieces are cut. Slice turkey. Serve with sauce. Sprinkle with cilantro. This has 5 grams carbohydrates.
Cream shortening and sugar. Add eggs, one at a time, beating after each one. Add soda, dissolved in buttermilk. Mix well. Add flour, salt, vanilla and cinnamon. Mix in apples. Pour into 2 greased and floured loaf pans.
Mix together the sausage, eggs and bread crumbs. Form into walnut-size balls and brown on all sides. For the sauce, mix together the ketchup, brown sugar, soy sauce and vinegar. Pour sauce over meatballs and simmer for 30 minutes.
Combine salad dressing, soup, milk and salt, then heat. Meanwhile, cook cabbage 3 or 4 minutes. Drain. Mix corn flakes, cheese, butter and water chestnuts. In greased casserole, layer cabbage, hot soup mixture and corn flakes mixture. Repeat. Top with additional grated cheese. Bake at 375° for 15 minutes.
Beat eggs in large mixing bowl until light and fluffy. Add the can of pineapple and juice. Add flour, sugar, brown sugar and soda. Mix well by hand. Pour and spread evenly in an ungreased 9 x 13 x 2-inch pan. Bake at 350° for 45 to 50 minutes or until a toothpick inserted in center comes out clean. If you like, you can add 1 cup chopped walnuts.
Mix all ingredients in a blender or with a mixer. If desired, you can add 1/2 teaspoon celery seed and/or sesame seed. Store in refrigerator. Makes approximately 1 quart.
Brown meat in hot oil. Add onions and garlic. Cook 2 to 3 minutes. Add paprika, green pepper, tomato and salt. Cover and simmer for 1 hour or until meat is tender. Add water when needed to prevent sticking.
Heat milk and stir in enough soft white bread crumbs to make a fairly thick sauce. Add 1/2 stick butter, salt and pepper to taste and lemon juice. Add crab meat. Melt 1/2 stick of butter and stir in dry crumbs. Fill shells with crab mixture and sprinkle with buttered crumbs. Bake at 350° for about 20 minutes.
Saute garlic in olive oil for 5 minutes on medium. Add chicken broth; let simmer.
Turn oven to 350°. Place margarine in baking dish and put into oven to melt. Place flour, salt and pepper in Baggie. Rinse off each piece of meat and place into Baggie. Shake to coat meat with flour mixture. Place in baking dish; cover tightly. Bake for about 1 hour or until meat is tender.
Boil noodles according to directions on the package. Drain. While noodles are still hot, mix in all the remaining ingredients except cheese and paprika.
Brown ground chuck and onion. Drain. Stir in next six ingredients. Set aside. Separate dough into triangles. In lightly greased 9-inch pie plate, arrange pointed ends to the center and press edges together to form a pie shell. Beat together 2 eggs plus 1 egg white. Put beef mixture in pie shell. Pour half of egg mixture over beef. Arrange cheese slices on top. Spread with remaining egg mixture. Mix reserved egg yolk with water and set aside. Separate second package of rolls. Roll and press into a 12-inch square. Brush bottom of dough with egg mixture. Place dough on top of filling. Seal, trim and flute edges. Brush with remaining egg mixture. Bake at 350° for 20 minutes. Cover with foil and bake 20 minutes longer. Let stand 10 minutes before serving.
Heat chocolate chips and shortening over medium heat, stirring constantly, until chocolate is melted, 3 to 4 minutes. Line 12 medium (2 1/2 x 1 1/4-inch) muffin cups with paper baking cups. Swirl 1 tablespoon chocolate mixture in each cup with back of spoon to coat bottom and side. Refrigerate until firm. Fill in with remaining chocolate. Refrigerate until firm. Carefully remove paper baking cups from chocolate shells. Return shells to muffin cups.
Chop herbs. Pick herbs with a flavor to suit or use fines herbes blend. Mix in blender or processor.
Fill your glass half full with water and the rest with orange juice. Add one teaspoon of baking soda, stir, and now you have an orange soda. Add sugar if you like.
Preheat oven to 300°. Reserve 1 cup of cake mix. In a large bowl, combine remaining cake mix, 1 egg and oil. (Mixture will be crumbly.) Press mixture evenly into bottom and halfway up sides of greased 13 x 9-inch pan.
In lightly greased 13 x 9 x 2-inch dish, arrange breasts. Place Swiss cheese on top of chicken breasts. In saucepan, combine cream of chicken soup and 1/4 cup apple cider, stirring well. Spoon over chicken and Swiss cheese evenly. Sprinkle dry stuffing crumbs over all. Drizzle melted butter over stuffing crumbs. Bake at 350° for 45 to 55 minutes. Yields 6 to 8 servings.
Cut shortening into dry ingredients. Then take out a handful and reserve for the topping. Add liquid. Pour into unbaked 9-inch pie shell. Sprinkle with reserved topping. Bake 30 minutes at 350°. Serves 6 to 8.
Brown roast in Dutch oven with oil. Drain. Add soup, horseradish, bay leaf and garlic. Cover and cook over low heat for 2 hours. Add carrots and potatoes. Cook 30 minutes longer. Place cabbage wedges on top and cook until cabbage is tender. Remove meat and vegetables to serving platter. Blend water and flour until smooth. Slowly stir this into liquid in Dutch oven. Cook until thickened.
Brown rice in oil. Add chopped onion, 1 can bouillon soup, 3/4 cup water and spices. Simmer in covered pan for 25 minutes.
Cook stuffing as directions say on box. Form as crust in greased pie plate. Put steamed broccoli over crust. Add the milk and Egg Beaters. (Mix these two ingredients together before pouring over broccoli.) Top with shredded Mozzarella cheese. Bake at 350° for 35 to 40 minutes, until it is brown and firm. Let set for 5 minutes.
Combine bananas, pineapple juice and lemon juice in electric blender container; whirl 1 minute at low speed until smooth.
Place dried beef in pan. Wrap 1 piece of bacon around each breast and place on top of beef. Mix together soup, sour cream, mushrooms and sherry. Pour over chicken breasts. Sprinkle with paprika. Bake, uncovered, in low oven at 250° for 1 1/2 hours. Delicious.
Trim eye of the round roast. Make gashes 1 1/2 to 2-inches apart the length of the roast and in three rows. Alternately insert slivers of raw carrot and tiny slivers of garlic. Salt heavily and pepper. Bake in open pan at 350° for about 3 hours or until desired doneness. Add enough water in pan during cooking to keep from sticking but be careful not to add too much.
Blend together the first 4 ingredients. While warm, add rest of ingredients. Put in oblong dish and refrigerate.
Combine first 5 ingredients. Stir in eggs. Mix thoroughly. Pour into unbaked 8-inch pie shell. Bake at 350° for 50 to 55 minutes.
Separate eggs. Let whites stand to reach room temperature. Mix yolks, milk and sugar. With mixer on low speed, pour bourbon and rum over the back of a spoon into this mixture. If you pour it too fast, it will "fry" the eggs and make lumps. Once it is all mixed, refrigerate for 1 to 2 hours. This allows the flavors to become well acquainted with one another. About 1/2 hour before serving time, pour this mixture into a punch bowl. Whip the room temperature egg whites until they form peaks. Lay the egg whites on the yolk-milk-alcohol mixture and cut through it several times with a rubber spatula. Scoop ice cream and float it on top of the egg nog. Garnish with nutmeg. When ice cream is about half melted, it's ready!
Mix first 4 ingredients well. Sprinkle with bread crumbs (topping). Bake at 350° for 30 to 35 minutes.
Wash and slice tomatoes, boil until soft. In another large pan, slice onions; cover with a small amount of water and cook until tender. Run the tomatoes and onions through straining sieve. Mix in pepper. Boil this mixture rapidly until it has reduced to almost half the original volume. Place vinegar in an enamel pan; add a spice bag containing the cinnamon sticks, cloves and garlic. Allow this to simmer about 30 minutes, then bring to a boil. Place cover on pan and remove from heat. Allow this to stand in pan until next steps. When tomato mixture has cooked down to half, add vinegar mixture of which there should be 1 1/4 cups. Add paprika, sugar and salt. Boil rapidly until thick for about 10 minutes. Pour while boiling into sterilized jars. Place caps on firmly tight. Process in boiling water bath for 5 minutes. Makes 6 pints.
In large bowl combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In a small bowl combine oil, Parmesan cheese, vinegar and seasonings. Pour over macaroni mixture. Cover and refrigerate for several hours. Top with croutons just before serving. Makes 16 servings.
Add small onion to cucumber, also small onion (cut thin). Add pinch of salt. Let stand for 1 hour in refrigerator. After hour is up, take and squeeze cucumber of excess water. Add sour cream and sugar to taste (about 2 teaspoons); add vinegar to taste. Chill and serve.
Brown beef well. Add other ingredients except cheese and simmer for one hour. Remove from heat and stir in grated cheese. This is delicious over pinto beans, rice, macaroni, tamales, Fritos, etc.
Mix together water and egg. Mix together dry ingredients. Add dry ingredients into water/egg mixture; beat with fork until smooth. Dip vegetables into batter and deep fry at 375° to 400° until lightly browned.
Remove seeds, rinse and flatten chilies. Put half in a 9 x 13-inch pan. Cover with Cheddar cheese, then remaining chilies and Jack cheese. Beat egg yolks with milk, flour, salt and pepper. Beat egg whites until stiff and fold in yolk mixture. Pour egg mixture over casserole. Bake at 325° for 45 minutes to 1 hour until lightly browned.