HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain squash, mash and add sour cream, soup, carrots, onion, salt and pepper. Put a layer of this mixture in baking dish. Then one of crumbs. Repeat. Dot with butter and bake at 350° for 30 to 45 minutes.
Have meat 1/8-inch thick, cut in 1/4 x 1-inch pieces. Put in hot oil and simmer slowly until nearly tender. Drain liquid from sprouts and mix with cornstarch, molasses and sauce. Add to meat to cook 15 minutes longer. Saute onions in 1/2 of the butter until glassy; saute celery in remaining butter until nearly tender. Add this to meat. Cook 5 minutes. Add sprouts and cook 3 minutes longer. If Chinese chestnuts are available, slice thinly and add to the sauce.
Roll vanilla wafers into crumbs; add sugar and cocoa and add nuts, syrup and rum. Blend until stiff. Shape into balls and let stand one hour. Roll in confectioners sugar and store in tightly closed container for at least three days before using.
Chop all the vegetables. Brown hamburg and drain. Mix everything together except dressing and chips. Add just before serving (and crush chips).
Drain can of cherries and put juice in pot to heat. If juice is less than 1 cup, add water to make 1 cup. Bring to a boil. Cut cherries in half and add to juice. Simmer for a couple of minutes. Add hot juice to dry jello in bowl and stir. Add the Coke. Add the pineapple and juice also. Mix well and refrigerate until set.
Mix together and freeze at least 24 hours. Scoop frozen mixture into glass and pour ginger ale or 7-Up over it.
In a food processor or blender, combine the green onions, onion, chile pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds. Place the chicken in a medium bowl, and cover with the marinade mixture. Refrigerate for 4 to 6 hours, or overnight. Preheat an outdoor grill for high heat, and lightly oil grate. Cook chicken on the prepared grill until no longer pink and juices run clear.
Combine sugar, water and syrup in saucepan. Heat, stirring, until sugar dissolves. Boil without stirring until syrup forms a hard ball in cold water (265° on candy thermometer). Remove from heat and quickly beat salted egg whites until stiff. Slowly add syrup to egg whites, beating constantly. Beat until candy thickens and begins to lose its gloss. Add flavorings and quickly shape with teaspoon into large pieces and drop onto a greased plate or waxed paper. Put half a nut on each piece.
Cut tomatoes in halves crosswise; scoop out pulp, leaving shells intact. Invert to drain. Place tomatoes in 8-inch casserole dish. Break an egg into each tomato. Bake uncovered 15 to 20 minutes at 400° or to desired doneness.
In Pyrex bowl, combine sugar, butter, salt and syrup. Cook on High 2 minutes. Stir with whisk. Cook on High for 3 minutes, stirring with whisk after each 1 minute interval. Add vanilla and soda; stir (mixture will foam).
Make up one package of Jell-O according to directions. Pour into glass oblong Pyrex dish. Chill until set. Spread with sour cream; chill again. Make up the other Jell-O and let sit until it begins to thicken. Add the fruit and spread this on top of the first layer. Chill. Serve cold.
In medium bowl, combine ingredients. Chill to blend flavors. Stir before serving.
Mix 1 stick butter and crumbs together. Press into a 9 x 13-inch pan. Mix confectioners sugar, eggs, 1 stick butter and vanilla until fluffy. Spread over crust. Add well-drained pineapple. Place sliced bananas, Cool Whip, chopped nuts and cherries over the pineapple. Refrigerate for several hours.
Mix all well using a fork. Put in a 2 1/2 to 3-quart buttered casserole dish. If mixture seems dry, add 1/3 cup of water or tomato juice. Bake, covered, 45 minutes at 350°.
Line pie pan with pastry. Cover with apples. Beat eggs. Add cottage cheese, 1/2 cup sugar, cream, salt and lemon rind. Mix remaining sugar with cinnamon and nutmeg. Sprinkle over apples, then cover with egg and cheese mixture. Bake at 425° for 10 minutes. Reduce oven to 350° and bake 30 minutes longer. Makes 1 deep dish 9-inch pie.
Follow directions for crust on Jell-O cheesecake box. Press about 3/4 of mixture into bottom of 9 x 13-inch pan. Chill in refrigerator about 20 minutes. Prepare Jell-O batter as directed on box. When finished, add softened cream cheese to Jell-O mixture and beat with electric mixer until thoroughly mixed. Fold in Cool Whip. Spread 1/2 of mixture over crust. Top with blueberries. Add remaining cheese mixture. Sprinkle with leftover crumbs.
Melt 1 stick butter and remove from heat. Add vanilla, cocoa and confectioners sugar. Form into a ball. Roll out flat, spread on enough peanut butter to cover chocolate. Roll chocolate back up. Slice the roll. Refrigerate.
Saute shallots, garlic, parsley, butter and olive oil until softened. Add artichokes and sun-dried tomatoes. Add seafood; cook 2 to 3 minutes. Add cup of cream; bring to boil. Serve over pasta.
Heat oven to 250° to 300°. Rub fat into flour with fingertips until it looks like breadcrumbs. Add all dry ingredients; mix. Slightly beat eggs. Add eggs to dry ingredients with enough milk to mix a stiff, but sticky dough. Bake in one pan for 1 1/2 hours, or until cooked.
Beat egg whites with electric mixer until foamy; add brown sugar. Beat mixture until very stiff. Fold in pecans and drop on greased cookie sheet by teaspoonfuls. Bake in 300° preheated oven. Bake until lightly browned.
Brown hamburger; drain. Add Prego, water and salt. Bring to a boil. In 11 x 7 baking dish layer sauce, uncooked noodles, cottage cheese and Mozzarella cheese. Repeat layers ending with sauce. Garnish with Parmesan cheese. Cover tightly with foil. May also add pepperoni and or mushrooms. Bake at 375° for one hour. Let cool approximately 10 minutes before serving.
Cook noodles by package directions. Cook ground beef, garlic and onion in oil; drain excess fat. Add salt, parsley, pepper, rosemary, water and tomato paste; simmer for 5 minutes. Blend eggs and cottage cheese. In 9 x 13 x 2-inch pan, put layer of meat sauce, 1/2 noodles, all of cottage cheese and 1/2 Mozzarella cheese. Repeat layers; sprinkle with Parmesan cheese. Bake at 350° for 35 minutes.
Combine ingredients. Save 1/2 cup nuts. Chill for 1 hour. Roll dough into 1-inch balls. Roll in nuts. Place on ungreased sheets. Press thumb in center of each. Bake for 10 minutes at 350°. Fill thumbprints with jam or jelly.
Dump ingredients into 13 x 9-inch pan in order. Bake 1 hour at 350°.
Combine marinade ingredients. Pour over chicken. Marinate a few hours or overnight. Grill. Yield: 6 servings.
Slice unpeeled eggplant crosswise into 1/4-inch thick slices. Sprinkle with salt. Dip each slice first into beaten egg and then into bread crumbs. Spray baking sheet with nonstick spray. Lay eggplant slices flat, not overlapping. Sprinkle with salt, pepper and Parmesan. Dot each slice with butter, if desired, but it really doesn't need it. Bake at 450° for about 20 minutes or until browned.
In skillet, brown ham and cook onion with curry in butter until tender. Add remaining ingredients. Heat. Stir now and then. Serve.
Cut venison steak into small pieces. Roll in flour. Put into crock-pot; add the 1 cup water. Cook on high 4 to 6 hours. Add the mushroom soup to make the gravy.
In a saucepan bring brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes stirring frequently. Pour into a greased 13x9x2 inch baking dish; to with peaches. Arrange bread over peaches.
Melt butter, sugar and milk in large saucepan. Bring to full boil stirring constantly. Boil 5 minutes over medium heat or until 234°. Stir constantly. Remove from heat and stir in chips until melted. Add remaining ingredients. Mix until well blended. Pour into 2 buttered 13 x 9-inch pans. Cool and cut into squares.
Melt butter, chips and sweetened condensed milk over low heat, then stir in marshmallows. Spread 1/2 peanuts on bottom of buttered 9 x 13-inch pan. Top with first mixture and then sprinkle with remaining peanuts. Put in refrigerator until set, about 30 minutes.
Place all ingredients into large bowl and mix well. Pour into greased baking dish. Bake at 350° for about 1 hour. Pour cheese sauce over individual servings.
Put 6 ears of corn on individual sheets of heavy-duty aluminum foil. Mix butter, seasoned salt and pepper. Brush over corn. Wrap tightly. Cook on grill for 20 minutes, turning occasionally.
Rinse currants in hot water; drain and dry on a towel. Cream butter until fluffy; add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add to butter mixture and blend well. Add 1/2 of the flour and mix until smooth; add remainder of flour and mix until smooth again. Mix in stiffly beaten egg whites. Pour into 2 paper lined 9 x 4 x 2 1/2-inch loaf pans and bake at 350° for 1 hour and 25 minutes. Test for doneness by inserting a toothpick in center. Yield: 12 servings.
In mixing bowl, combine flour, sugar, baking powder and salt. In another bowl, beat eggs. Blend in milk, butter, nutmeg and vanilla. Pour into dry ingredients and mix just until moistened. Fold in blueberries.
Trim meat; brown in oil with onion. Add barbecue sauce and water, mixing together thoroughly. Cook for 6 hours on low in crock-pot. Before serving, shred beef; put back in sauce. Serve on soft buns or rolls.
Boil chicken parts in large pan. Add the rest of the ingredients except potatoes and noodles. Add the potatoes when almost done. Boil egg noodles in separate pan and rinse. Put noodles in separate dish. Add to soup individually.
Combine flour and salt. Dredge meat in seasoned flour; brown in oil. Add water, tomato sauce, bay leaf and Worcestershire sauce. Cover tightly and cook slowly for 1 1/2 to 2 hours. Add vegetables and continue cooking for 20 to 30 minutes. Thicken with flour for gravy.
Preheat oven to 375°. Mix sugar and shortening. Add the egg. Sift the dry ingredients together. Add the buttermilk alternately with the sifted dry ingredients to the sugar and shortening mixture. Grease and flour an 8-inch pan. Pour the batter in the pan. Bake in the preheated oven for 20 minutes to 1/2 hour, or until a toothpick comes out clean.
Combine first 3 ingredients with 1/2 teaspoon salt in a bowl, mixing well. Knead on floured board until smooth. Divide into portions and roll out individual fry breads. Fry in hot, deep oil until brown.
Mix first 4 ingredients well. Microwave on High for 4 minutes. Remove. Stir thoroughly; return to oven. Microwave for 4 more minutes.
In saucepan of boiling water, cook carrots 5 minutes (tender). Drain in colander; refresh in running cold water. In a skillet toss the carrots with butter, broth and sugar over moderately high heat until liquid is reduced to glaze. Stir in parsley and dill. Serves 2.
Dip wings in margarine and then in combined mixture of cheese and garlic powder. Place in casserole and bake 1 hour at 350°. Serves 4.
Boil pineapple and mix in jello. Stir until dissolved. Set aside to cool. Beat cream cheese and milk. Add Cool Whip and fold in pineapple. Chill 4 hours before serving.
Mix all but soup together. Pour soup on top, cover and bake at 350° for 1 hour or until done.
Blend shortening, sugar and egg. Add sour milk. Stir in sifted ingredients and add raisins and nuts. Pour in cupcake tins and bake 15 to 20 minutes. This makes 1 dozen large or 2 dozen small cakes.
Stir butter into hot rice. Beat eggs. Add milk, sugar, vanilla, salt and nutmeg. Stir egg mixture into hot rice. Stir in raisins that have been rinsed in hot water. Pour into buttered baking dish. Place in a pan of hot water. Should be 1-inch deep. Bake at 325° for 30 minutes. Stir gently several times the first 20 minutes.
Blend ingredients together in a blender. Pour mixture into ice cream freezer and add enough regular milk to make a gallon. Freeze.
Line banana split dishes or salad plates with lettuce. Cut bananas in half lengthwise. Sprinkle with lemon juice. Place 2 banana halves in each dish. Combine cottage cheese and coconut; place a scoop in each dish. Combine pineapple and strawberries; spoon around cottage cheese. Serve with French salad dressing, if desired.
Slice dill pickles crosswise. Layer pickles, then sugar, more pickles, more sugar until the container is full or the ingredients have been used. Extra sugar can be put over all. Let set in refrigerator a few days.
Flour chicken and place in 9 x 13-inch dish. Mix soup, water and oleo. Pour over chicken; bake in oven at 350° for 45 minutes.
Halve hard-cooked eggs, lengthwise. Remove yolks and mash with mayonnaise, mustard, horseradish and relish. Re-fill whites. Sprinkle with paprika.
In skillet, brown chicken in hot oil. Push to one side. Add onion, green peppers and garlic. Saute until tender. Add remaining ingredients. Bring to a boil. Cover, then simmer 30 to 40 minutes or until chicken is tender. Discard bay leaf. Makes 2 servings. Good with hot cooked rice, cauliflower and mixed green salad.
Brown ground beef in frying pan. When done, remove from heat. Pour rice and mixed vegetables in a large pot. Boil both together. Mix in garlic and onion. When a low boil is near, mix in ground beef.
Put all together in casserole dish; cover tightly. Bake at 350° for 2 hours. Serve over rice or noodles. Might need a little water added before serving.
Place crackers on foil-lined baking sheet; sprinkle evenly with cheese. Top with olives and salsa. Bake at 350° for 3 to 4 minutes or until cheese begins to melt. Serve immediately.
Line bottom of an 8 x 8 x 2-inch microwave dish with bread. Top with chicken, ham and broccoli. Stir onion powder into soup and pour over first mixture. Sprinkle with shredded Swiss cheese. Cover with plastic wrap and vent the plastic wrap to cook. Microwave on 50% power for 15 minutes. Turn 1/4 turn halfway through the cooking time. Makes 4 servings.
Rinse kidney beans in cold water. Place in pan with all vegetables, stock cube and sufficient water to cover. Bring to a boil. Lower heat and simmer for 1 hour. Serves 6.
Toss together first six ingredients. Work in butter with pastry blender to resemble coarse bread crumbs. Add lightly beaten egg and vanilla to dry ingredients along with currants and stir with fork until mixture forms a ball. Turn dough onto lightly floured surface and knead a few times. Roll to 1/4 inch thickness and cut with round cutter. If dough is too soft, refrigerate before cutting. Heat a nonstick skillet to about 320° and bake dough until brown on both sides, about 3 to 5 minutes. Remove cakes to cooling rack and sprinkle with granulated sugar while warm.
Fry sausage. Drain and crumble. Place flour in a mixing bowl. Cut in shortening. Add buttermilk and stir until blended. Stir in sausage. Knead on a floured board about 10 times. Roll out to 1/2 inch thickness. Cut with a cutter. Bake 10 minutes or until golden brown at 450°.
Put rice in bottom of 9 x 12-inch loaf pan; add onion soup mix. Arrange chicken on top. Mix soups and water together in bowl and pour over rice and chicken. Cover tightly with foil and bake at 350° about 1 1/2 hours or until chicken is tender.
Mix all together and bake 30 minutes at 450°. Add buttered bread crumbs and bake 20 minutes longer. Serve with crackers.
Saute meat, onion and garlic in oil. Add all other ingredients except cheese and let simmer until sauce is quite thick. Cook one (10 ounce) package lasagne noodles according to directions; drain. Mix cheeses together and layer noodles, meat sauce and cheeses in oblong baking dish. Bake at 375° for 30 minutes. Let stand 10 minutes before cutting it in squares to serve.
Cook and stir onion, celery, green pepper and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water and seasonings. Simmer, uncovered, for 10 minutes. If mixture is too thick, add a little water. Stir in shrimp. Heat to boiling. Cover and cook over medium heat about 20 minutes or until shrimp is pink and tender. Serve over rice. Yields 6 servings.
Cream together sugars, peanut butter and margarine. Add eggs, vanilla and baking soda. Mix well. Stir in oatmeal, chips and M&M's. Place by tablespoon on ungreased cookie sheet. Flatten with fork. Bake at 350° for 12 to 15 minutes.
Preheat oven to 350°. Lightly grease 13 x 9-inch pan.
Brown pork or chicken in hot oil. Add water. Cover and simmer for 1 hour. Combine cornstarch, salt, brown sugar, vinegar, pineapple juice and soy sauce. Cook, stirring constantly, until slightly thickened. Pour sauce over hot chicken or pork. Let stand for 10 minutes. Add green pepper, onion and pineapple chunks. Cook for 5 minutes. Serve over hot fluffy rice and pass extra soy sauce. Serves 7.
Melt oleo. Add flour, then Pet milk, broth, water and salt. Cook on medium heat until slightly thick. Add pimento, bell pepper and chicken. Pour in casserole and bake at 400° about 30 minutes. Serve over rice or toast.
Cook potatoes in boiling salted water until tender. Drain and cool slightly. Peel and slice. Brown sausages in skillet. Arrange 2/3 of potato slices in bottom of buttered baking dish. Layer eggs over potatoes. Arrange sausage links in center of casserole and place remaining potato slices around edge. Combine sour cream, milk, flour, salt and pepper. Pour over casserole. Sprinkle with chives. Bake at 350° for 25 minutes. Yields 6 to 8 servings.
Mix meat, onion, oranges, nuts and celery in a bowl. In a separate bowl, whisk rind, mustard, honey, juice, oil, salt and pepper. Line a plate with lettuce leaves. Toss salad ingredients with the dressing; then arrange on lettuce leaves. (Very pretty for a luncheon, as well as delicious.)
Combine all ingredients and place in a large casserole dish. Top with crumbled Ritz crackers. Melt 1 stick of butter and pour over crackers. Bake for 1 hour at 350°.
Mix each package of jello with 1 1/4 cups boiling water. Pour each in shallow pan and let set overnight. Mix vanilla wafers, oleo (melted) and 1/2 cup sugar. Line dish with mix. Save a small amount to sprinkle on top. Dissolve gelatine in 2 tablespoons cold water. Let stand 5 minutes. Add to 1/2 cup hot pineapple juice. Let cool. When cooled, add to Cool Whip. Pour into lined dish. Sprinkle with remaining crumbs.
Melt margarine in Dutch oven. Salt and pepper to taste the margarine. Sprinkle flour until thin and pasty. Add the milk. Cut Velveeta cheese into small pieces and add to mixture. Add cooked macaroni to cheese mixture and serve.
Cut potatoes into thumb size pieces. Add onion, garlic powder, salt and pepper. Brown in a small amount of oil for 25 minutes until tender. Add sausage; heat and stir occasionally. Drain kraut and spread on top. DO NOT STIR. Cover and heat.
Combine flour, 1 cup sugar, cocoa, baking soda, 1/2 teaspoon salt, water, oil and vinegar. Fill miniature cupcake papers 1/2 full. Combine cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt. Drop on each cupcake. Then sprinkle 6 to 8 chocolate chips on top of each cupcake. Bake at 350° for 15 to 18 minutes.
Break lettuce into bite-size pieces. Cover bottom of shallow glass pan. In layers, sprinkle over lettuce: celery, onion, peppers and cucumber. Combine sour cream, lemon juice, mayonnaise, vinegar and sugar. Pour mixture over salad, but do not toss. Sprinkle with Parmesan cheese. Cover and refrigerate at least 3 hours or overnight. Before serving, crumble bacon over top and decorate with tomato wedges.
Brown ground beef with salt, pepper, brown sugar and onions. Add tomato soup. Cook egg noodles and drain. Add cream of chicken soup to noodles. Stir. In a casserole dish, layer beef mix, noodle mix with processed cheese between layers. Bake at 350° for 1/2 hour. Yields 4 to 6 servings.
Mix first four ingredients. Blend in eggs and vanilla. Add flour, baking powder and salt. Mix well and refrigerate overnight. Shape into 3/4-inch round balls rolled in 4x sugar. Place 2-inches apart on greased cookie sheet. Bake 10 to 12 minutes (no longer) in 350° oven. Don't overbake. Makes 6 dozen.
Fry pork chops with sliced onions. Lightly grease a 9 x 13-inch pan or roaster. Layer potatoes, pork chops (or steak), onion and another layer of potatoes. Mix soup and water. Pour over layers. Cover with foil and bake for 2 hours at 350°.
Lay a sheet of aluminum foil in cookie sheet pan. Spray with nonstick cooking spray. Fill sheet with saltine crackers, side by side. In saucepan, heat butter and brown sugar on medium heat until foamy. Pour mixture over crackers and bake 10 minutes at 350°. Sprinkle chocolate chips over crackers. Wait 2 minutes and spread. Sprinkle pecans over top. Let harden in freezer.
Dissolve yeast in warm water. Combine milk, 1/4 cup butter and salt. Stir until butter is melted; cool. Blend in egg custard mix and yeast. Add enough flour to make soft dough. Turn out on lightly floured board and knead until smooth and elastic. Place in buttered bowl and let rise until double in bulk. Turn out on floured board and roll rectangular 20 x 8 inches. In half lengthwise, spread butter on each strip. Fold each strip lengthwise, slightly off center. Gently pull each strip to 24 inches. Cut each strip in 3 inch slices. Seal edges and place on greased cookie sheet. Let rise double. Bake at 400° for 15 minutes until brown.
Mix these ingredients until crumbly. Pat into a 9 x 13-inch glass pan, greased on bottom only. Bake at 350° for 10 to 15 minutes. Let cool.
Combine softened cream cheese and potatoes, mixing until well blended. Add remaining ingredients. Place in 1-quart buttered casserole dish. Bake at 350° for 45 minutes.
Work flour in. If it separates when rolled, you need to work in a little more flour. Roll on aluminum foil. Wipe countertop with a damp cloth so foil will stick to counter. Roll thin. Use tracing wheel to score in little squares. Punch holes with a toothpick so bread will lay flat. Bake at 350° about 20 to 25 minutes. (Do not brown.)
Mix peanut butter and powdered sugar like pie dough. Make into small balls and chill. Melt chocolate and wax in double boiler. Dip balls in chocolate with a toothpick, leaving the end uncovered.
Cream butter and shortening; gradually add sugar, beating well, at medium speed. Add cream cheese, beating until light and fluffy. Alternately add flour and eggs, beginning and ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes. Cool pan 10 minutes. Remove from pan and let cool completely on a wire rack.
Crumble bread into small pieces, cover with milk. Add remaining ingredients and mix well. Pour into buttered baking dish and bake at 350 degrees for 30 minutes.
Cream sugar and oil. Add eggs and pumpkin; mix. Sift together dry ingredients. Add alternately with water. Pour into a well-greased loaf pan or tube pan. Bake at 350° for 1 1/2 hours. Let stand for 10 minutes. Remove from pan to cool.
Mix sugar and flour together, stir in pineapple juice, and beat in the egg. Either cook in double boiler or in the microwave until the mixture becomes very thick. Stir occasionally. While mixture is cooking, layer pineapple, cubed cream cheese and marshmallows. Pour thickened mixture over the layers. bake at 350 degrees until bubbly (approx. 30 minutes). Top with grated cheese and put back into oven until cheese is melted. Serves 6.
Fry eggs with salad oil. Set aside and cut into small pieces. Mix soy sauce and sugar; set aside. Saute onion; add meat, onions and rice. Stir until hot. Add egg and stir. Add soy sauce mixture and stir.
Cook onions, scallions and parsley with olive oil. Add spices and cook on low heat, stirring constantly. In a bowl crumble cheese and add milk and eggs. Pour over chopped spinach and mix. Add cooled herbs and mix well.
Cream 3 Tbsp. sugar with butter. Add crushed pretzels, mix well. Then press into a 9x14 inch glass pan. Bake at 250° for 10 minutes. Cool completely. Combine cream cheese and 1 c. sugar until smooth. Fold in cool whip. Spread over cooled pretzel crust. Chill. Dissolve gelatin in 2 c. boiling water. Then add 1/2 c. cold water. Stir in strawberries. Chill until partly set. Spread over cream cheese layer. Return to refrigerator and chill until firm.