HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt shortening in a skillet, add onion, cooking until transparent. Add ground beef and brown. Drain fat. Pour beef/onion mixture into a 2 quart casserole dish. Mix in gravy. Add carrots and peas in alternate layers. Then cover mixture with mashed potatoes. Place several slices of margarine on top of potatoes and sprinkle with paprika. Bake at 400° for 25-30 minutes. Before serving top with shredded cheese and melt.
Cook broccoli and cauliflower in separate pans until tender. Drain thoroughly. Mix broccoli, cauliflower, 2 cups of cheese and the onion; separate and place into two 10-inch greased and floured cake pans. (We use the new coated pans; they are very nice to cook with!)
Mix all ingredients except nuts. Make your balls and put some nuts inside of it, then roll it in nuts.
Cream butter, add sugar, eggs one at a time, vanilla lemon extract. Then fold in flour by hand. Add Cointreau.
Combine corn, onion, green pepper and carrots. Combine sour cream, mayonnaise, vinegar, sugar, salt and pepper. Combine vegetables and dressing together. Refrigerate at least 2 hours before serving. Makes 6 to 8 servings.
Mix fruits, nuts and cheese together in a salad bowl. Combine sauce ingredients in a small saucepan and cook over medium heat until thick, stirring constantly. Pour over apple salad mixture while hot. Refrigerate overnight.
Peel and slice eggplant. Beat eggs in bowl. Dip eggplant in eggs and then cover with bread crumbs. Fry your eggplant in vegetable oil and put on side. Thinly slice Mozzarella cheese. Now you're ready to assemble your dish. Using a large casserole, layer your eggplant, then cover with tomato sauce, Mozzarella and sprinkle your grated Parmesan cheese. Continue this layering until you're finished. Place your casserole dish, uncovered, in oven set at 350° for 35 minutes. Remove; cool for 30 minutes and then ready to serve.
With a donut cutter or a glass, cut 12 circles from bread. Fit leftover bread scraps into the bottom of a greased 9 x 13-inch pan. Place cheese in layer over bread. Add a layer of broccoli. Arrange circles of bread on top. Combine eggs, milk, onion, salt and mustard. Pour over other ingredients in pan. Refrigerate at least 6 hours or overnight. Bake, uncovered, at 325° in 9 x 13-inch pan for 55 minutes.
Cut Kielbasa in sliced bite size. Put in large frypan on medium high heat. Brown lightly, mix all other ingredients. Pour over Kielbasa. Cook on simmer about 20 minutes or until thickened. Serve with rice.
Cream Crisco, margarine and sugar. Add eggs, then flour and milk. Begin and end with flour. Add flavoring and coconut. Bake at 325° for 2 hours.
Place fillets in 10 x 6 x 1 1/2-inch baking dish. Dot with butter. Blend milk and flour in saucepan over medium heat. Stir constantly until thick and bubbly. Cook and stir 1 minute longer. Add salt, garlic salt, pepper, thyme, oregano, green onion and dill weed. Pour sauce over fish. Sprinkle with paprika if desired. Bake uncovered at 350° for 20 to 25 minutes. Makes 4 servings.
Drain pineapple, reserving syrup. Combine reserved syrup and cream cheese, mixing well. Add pineapple and then add combined remaining ingredients; mix lightly. Chill.
Cut avocados in half. Hit seed with sharp edge of knife and pull out seed. Spoon out avocados into small mixing bowl. Mash or beat the avocados. Add other ingredients and beat together. Garnish with lettuce and tomatoes. Serve with Fritos or tortilla chips. Recipe may be doubled, tripled, etc.
In a heavy saucepan, combine sugar, corn syrup, cream, molasses and salt. Bring to a soft boil over medium heat. Remove from heat and add coconut and butter. Mix well. Pour onto a buttered platter and cool. When cool enough to handle, form into haystacks. Place on a buttered platter. Makes 2 dozen.
Beat the first 2 ingredients until creamy; add balance of ingredients and beat until well mixed. Pour into prepared pastry shell and bake at 375° for 25 to 45 minutes.
Cream butter; add sugar and well beaten egg. Add flavoring. Add flour to the mixture a little at a time, alternating with the milk until all are in. Roll to 1/8-inch thick, cut into cakes and bake in moderate oven until lightly browned.
Bake yellow cake in 2 round pans according to directions on box. Whip cream, sugar and egg yolk until fluffy. Add chocolate. In separate bowl, beat egg whites until stiff. Add to chocolate mixture with vanilla.
Mix all ingredients. Pour into unbaked pie crust. Bake at 350° for about an hour, until top is golden brown.
Rinse liver and place on waxed paper. Squeeze lemon juice on both sides of each piece of liver. Sprinkle both sides of liver with salt and pepper. Dredge liver in a mixture of flour and salt and pepper placed in a brown paper sack. Quickly brown both sides of liver in a frypan of hot Crisco. Remove liver from frypan and place on a plate or other container. Set aside. Slice onions and gently saute until translucent and a golden color. In very large saucepan or Dutch oven pan, place a layer of liver. Sprinkle with flour and a layer of onions. Repeat until all liver and onions have been placed in pan. Add 2 or 3 cups of water and place pan over medium heat. Cook 15 minutes. Add more flour and water. Cook another 30 minutes. Liver should be tender and in a nice thick brown gravy.
Toast bread and remove crusts. Place 6 slices on rectangular baking pan. Spread tuna mixture on each. Top each with slice of cheese. Cover with 2nd slice of toast. Now cover each sandwich with broccoli mixture. Cook uncovered 25 to 30 minutes at 325°.
Fry bacon until brown; drain. Saute onions, mushrooms and green pepper. Beat eggs with milk and salt. Stir in bacon, onion, mushrooms, green pepper, 2 cups Monterey Jack and 1/2 cup Cheddar cheese. Pour in greased 2-quart baking dish. Can be covered at this point and refrigerated overnight, if desired. Bake, uncovered, at 350° for 35 to 40 minutes, until set and lightly browned. When almost done, sprinkle with remaining cheese. If you choose to refrigerate, allow extra time for baking.
Season pork chops and brown in oil. Place onion slices over meat. Mix soup and Worcestershire and pour over all. Cover and bake 1 hour at 350°. Add water occasionally if needed. The soup becomes a delicious brown gravy.
Place all ingredients in a blender and puree. If you wish, you may marinate the meat in this sauce.
Lightly brown ground meat; drain. Add chopped onion, bell pepper, celery and eggplant. Cook until vegetables are tender, adding water as necessary to keep from sticking. Mixture should be moist but not too watery. Salt and pepper to taste. Add rice just before serving.
Thaw shrimp; pat dry with paper towels. In a 10-inch skillet heat olive oil or cooking oil over medium-high heat. Add shrimp, garlic, oregano and basil; cook about 3 minutes or until shrimp turn pink, stirring frequently. Add tomatoes and lemon juice; cook and stir 30 seconds or until heated through. Sprinkle with cheese and parsley; serve over rice, if desired.
Mix cake according to package directions. Bake in a greased 13 x 9-inch pan (flour pan). Mix eggs, sugar, Ricotta cheese and vanilla until nice and creamy. Pour over cake batter. Bake 45 minutes to 1 hour or until brown. Check center with knife. Bake a few minutes longer if knife is wet. Cool and sprinkle with confectioners sugar.
Melt margarine and add flour and milk; salt and pepper to taste. Cook until thickened. Pour sauce in casserole dish. Spread out. Add peas. Heat mushroom soup. Spread on peas. Sprinkle on cheese.
Mix Veg-All, onions, cheese, chestnuts and mayonnaise well. Pour vegetable mixture into a greased casserole dish. Cover with crushed Ritz crackers and pour melted margarine over crackers. Bake for about 30 minutes in a 350° oven.
Brown hamburger, drain any grease. Add garlic powder, crushed red pepper, sliced olives, chopped onion, mushrooms, spaghetti sauce, sugar, and chopped bell pepper. Cook 1 pkg. noodles. Drain noodles, and cover with sauce.
Mix oil, sugar, molasses and egg in bowl. Sift flour, soda and spices together and add to molasses mixture. Stir until well mixed. Roll small amounts into balls between the palms of your hands. Place on a cookie sheet. Bake 10 to 12 minutes at 350°. The cookies will be crispy around the edges but slightly chewy in the middle.
Stir together dry ingredients and cracklings. Add milk and eggs. Put into a hot skillet (iron) which has been prepared with oil and a dusting of cornmeal to keep from sticking. Bake at 350° until done, approximately 30 minutes to brown correctly.
Mix beaten egg with flour, salt and pepper. Dip meat in batter and fry until golden. Combine everything else except cornstarch in another pan. Heat through, then add cornstarch. Cook until gravy is clear. Remove from heat; add meat and heat thoroughly. Serve with rice.
Beat sugar with butter in a large bowl until smooth. Add eggs, one at a time, beating well after each addition. Add melted chocolate. Stir in extracts. Pour into crumb crust. Refrigerate until firm. Garnish with mint leaves and maraschino cherries.
Mix egg, sugar and sour milk. Mix well. Mix flour, baking soda, baking powder and salt. Sift dry ingredients into egg mixture. Add nuts. Beat thoroughly. Pour into greased loaf pan and bake at 325° for 1 hour. (Sweet milk may be used instead of sour milk. If sweet milk is used, omit the baking soda and increase the baking powder to 6 teaspoons.)
Melt bark and chips in double boiler. Mix in peanuts. Drop on wax paper and put in refrigerator until set.
Mix sour cream, dry mustard, black pepper, salt and Worcestershire sauce. Blend for 2 minutes. Add mayonnaise; blend for 2 minutes on medium. Add Bleu cheese. Blend on low for 3 minutes. Must sit 24 hours. Makes 2 1/2 cups.
Bake pie shells as directed; let cool. In large bowl, combine the instant pudding, Dream Whip, milk and vanilla. Mix with hand mixer. Add instant coffee; mix. Add Cool Whip, mixing thoroughly. Pour into pie shells. Top with grated chocolate and refrigerate.
Combine ingredients for marinating deer. Stir well to dissolve. Marinate deer overnight. Lay meat on oven rack; be sure to put aluminum foil down to catch drippings. Cook 6 to 8 hours at 150° (the longer it bakes the crispier it is).
Preheat oven to 350°. Oil bottom of pan. Take 4 pieces of fillet of flounder and place in baking dish. Add a pinch of salt, pepper, oregano and parsley to each fillet. Slice 2 pats of butter per fillet and put on top. Divide crab meat into quarters; place on top of each fillet. Top each fillet with one of the remaining fillets. Add a little oil to the top of the fillets. Baste frequently while baking. Bake for 15 to 20 minutes.
Drain salmon; reserve 2 tablespoons salmon liquid. Flake salmon with fork. Combine reserved salmon liquid, olive oil, vinegar, mustard, sugar, salt and pepper in small bowl. Blend well. Pour over pasta. Cover and chill 1 hour.
Cook broccoli in boiling water (salted) for 4 minutes. Drain. Mix with soup, mayonnaise, eggs, cheese, onion, salt, pepper and Accent. Turn into a buttered shallow 1 1/2-quart casserole and top with crushed cracker crumbs. Dot with butter. Bake at 350° for 40 minutes. Serve at once.
Bring to a rolling boil; bring vinegar mixture to a boil. Pour into jars. Makes 6 pints.
Mix sugar and egg; add grapenuts, pineapple, bananas, bisquick and salt. Stir till blended but not smooth. Fill muffin tins almost full. Bake at 425 degrees for 20 minutes. Makes 12 muffins.
Fill cocktail shaker with ice. Pour fresh or prepared lemonade almost to top. Add 2 - 3 shots of wicked cold lemon flavored vodka and shake. Serve in chilled martini glass with slice of lemon and/or kiwi.
Beat cream cheese, yogurt, honey and ginger root until creamy. Fold in pineapple. Cover and refrigerate to blend flavors, 1 hour.
Mix butter, sugar and eggs until creamy. Add vanilla. Sift flour, baking powder and salt. Add flour mixture to egg mixture and blend to soft firm dough.
Season liver with salt and pepper. Preheat skillet over low heat for 2 minutes. Add butter and melt. Saute onions until tender. Add liver and brown about 2 minutes per side. Add mushrooms with liquid to liver and onions. Simmer, covered, over low heat for 10 minutes. Add sour cream and Worcestershire sauce. Gently stir and heat until hot, about 4 minutes. Makes 4 to 6 servings.
Heat oven to 350°. Grease and flour 10-inch tube pan. Cream butter, shortening, vanilla and sugar (adding small amounts of sugar at a time). Add eggs, one at a time. Sift flour with baking powder and salt and add to creamed mixture alternately with milk, beginning and ending with flour. Pour into prepared pan. Bake for 1 hour or until cake tester comes out dry.
Place apple slices in a baking dish. Mix oats and brown sugar together in a bowl. Spread evenly over apples. Dot with butter. Bake at 350° for 30 minutes or until apples are tender. Best when served hot, especially with ice cream.
Beat the cream cheese in a bowl until fluffy. Add sugar and sour cream. Beat 3 more minutes. Fold in Cool Whip. Spoon into pie crust. Spoon cherries on top. Refrigerate until serving time.
Brown ground beef and drain. Mix corn meal, salt and soda with creamed corn, eggs and milk. Put cast-iron skillet in a 350° oven with 2 tablespoons oil and 2 tablespoons corn meal sprinkled on surface. Heat until corn meal turns a golden brown. Mix chopped onion and jalapeno with corn bread mixture. Pour 1/2 corn bread mixture into hot skillet. Spread ground beef over corn bread, then Cheddar cheese on top of meat. Cover with remaining corn bread mixture. Bake at 350° for 50 minutes. Let set for 15 minutes before cutting. Enjoy!
Boil 2 fryers in salted water until tender. Brown 1 pound ground beef. Grind meat together in a meat grinder along with 2 or 3 large onions.
Mix first 6 ingredients together. Pour into greased and floured tube pan. Combine brown sugar and cinnamon. Swirl through batter. Bake at 350° for 50 minutes.
Cream sugar together with margarine. Add eggs, one at a time, nuts and coconut; fold in vanilla wafer crumbs. Grease pan. Cook for 1 hour at 300°. Let cool at least for 1 hour. Pour on 1/3 to 1/4 cup of rum, bourbon or brandy. Leave for 3 days or longer, wrapped in aluminum foil.
Simply peel, dice and boil potatoes until tender. Boil your eggs for 15 to 20 minutes. Drain water from potatoes while your eggs are cooling. Peel eggs; dice and add to potatoes. Use seasoned salt to taste, a dash of regular salt, 3 to 4 dashes of pepper and 2 to 2 1/2 tablespoons of mayo; stir. Mix in 5 to 6 dashes of paprika.
Cook pasta according to package directions. During last 2 minutes of cooking, add asparagus to cooking water. Drain pasta and asparagus. Rinse with cold water to cool quickly.
Bring sugar, karo, and water to a boil, until a soft ball forms in cold water, and slightly thread spins from the spoon. Pour 1/3 of mixture slowly into beaten egg whites. Beating constantly. Continue beating for a few seconds, returning syrup to a low flame. Add syrup to egg whites at intervals making 4 beatings, return syrup to low heat each time. Add vanilla and nuts. Continue beating until mixture holds its shape, when dropped from a spoon. Drop teaspoonfuls onto a greased cookie sheet. Swirl each piece to a peak.
Sift the dry ingredients together in a mixing bowl. Add the molasses, oleo, water and sugar. Chill dough several hours or overnight. Roll in walnut size balls; dip in some sugar. Place on cookie sheets that have been oiled. Bake at 350° for 12 to 15 minutes, or until light brown.
Brown hamburger with onions, chopped green pepper and seasoning. Drain. Put into greased pie pan. Combine eggs, Bisquick and milk. Beat. Pour over hamburger. Bake for 25 minutes at 400°. Remove from oven. Put sliced tomatoes and either grated or processed cheese on top. Bake 10 minutes or until knife inserted in center comes out clean.
Mix onions, peppers, cabbage, green tomatoes, hot peppers and salt. Let set overnight.
First: You get up at 9:00 am before mommy and daddy, but you have to be real quiet or they will hear you. You go to the kitchen to fix you something and open the fridge to get something to drink cause you're real thirsty and you pull the pitcher of Kool-Aid out and make sure you drop it in the floor, then you go get a little chair and stand up on the counter to find something to eat and all there is is Rice Krispies or crackers or something so you just pull it down in the floor and get a knife and start cutting; by that time, mommy hears you and comes and gets you so you run really fast.
Precook chicken in 4 cups of water with 1 spoon of salt for 20 minutes or until the meat is tender. Mix vinegar, soy sauce, garlic and pepper balls. Add on meat and bring to boil on medium fire for 15 minutes. Occasionally stir and make sure liquid won't dry up. In case, add additional water. When the natural juice of the meat comes out, add potatoes, red pepper and laurel. Cook on low fire for 10 minutes. Sprinkle 1 spoon of sugar before serving.
Beat eggs in large mixing bowl. Add remaining ingredients and mix well. Dough will be a little tacky. Cook with pizzelle iron. Use approximately 1 teaspoon batter for each pizzelle.
Mix dry ingredients and liquid ingredients separately. Add liquid to dry mix, blend well. Bake for 15 minutes at 350° in greased muffin tins.
Mix sugar, flour, baking powder and milk together and spread evenly in bottom of 9 x 13-inch pan or 8-inch oblong pan. Place layer of peaches on batter. Melt oleo and pour over peaches. Bake at 350° for 30 to 35 minutes.
In a medium bowl, tear toast into coarse crumbs. Toss with butter, then set aside. Peel and slice peaches. Sprinkle with sugar, ginger and lemon juice. Let stand 1 minute. Microwave on High 8 to 10 minutes until peaches are soft and mixture is bubbly. Add berries and stir to coat. Sprinkle toast mixture over all. Cook, uncovered, on High 3 to 5 minutes until mixture is again bubbly. Let stand 5 minutes or more. Serve, if desired, with vanilla ice cream.
Melt butter or margarine in medium saucepan over low heat; stir in cocoa, blending until smooth. Remove from heat; cool slightly. Add sugar, vanilla, salt and eggs; beat until thoroughly combined. Add flour and baking powder; mix well. Stir in nuts, if desired. Spread batter into greased 13 x 9-inch baking pan. Bake in 350° oven for 30 minutes or until top is dry and tester inserted in center is almost clean. Cool. Sprinkle with confectioners sugar if desired.
In a large pot, boil noodles and tortellini for 5 minutes. Add broccoli and boil 3 more minutes or until noodles are tender. In a skillet, melt butter, then add cream and cheese while stirring. Drain large pot, then add chicken and sauce. Serve family-style with breadsticks.
Heat oven to 350°. Oil an 8 x 8-inch baking dish. In large pot of boiling, salted water, cook pasta for 7 minutes. It will be partially cooked. Drain and rinse with cold water.
Boil 3 cups sugar and 3 cups water until it is a syrup. Cool and mix with orange juice and fruit. Freeze. Can cut sugar to 1 1/2 cups and 1 1/2 cups of water.
Combine sweet potatoes, butter, brown sugar and eggs. Mash until smooth. Pour into microwave-safe dish. Cook on High for 5 to 6 minutes. Top with marshmallows. Cook another 2 to 3 minutes or until melted. Sprinkle with cinnamon.
Combine the first 3 ingredients and let cook until rice is soft, or until water is all cooked out. Bring 2 cups milk to a boil. Add the eggs, 2 cups sugar and 2 tablespoons flour to make a paste. Add a little milk. Add all of this to the rice, and cook until thick. Keep stirring until done. When finished, add 1 tablespoon vanilla. Let cool. Whip 1 can of Carnation milk and 2 tablespoons sugar. Add to the rice.
Brown ground beef and onions. Add the rest of the ingredients. Bring to a boil. Simmer at least one-half hour.
Put sugar, cream cheese and marshmallows into hot water and Jell-O mixture. Add whipped cream, pineapple and nuts.
Combine first 6 ingredients in a deep 3-quart casserole, mixing well. Cover with wax paper. Microwave on High for 4 minutes; stir well. Then microwave on High for 2 1/2 to 4 1/2 minutes or until the mixture reaches the soft ball stage. Add pecan halves and stir until well coated. Spread pecans on waxed paper and separate with a fork. Cool completely.
Heat pineapple, sugar, egg, flour and vinegar until it boils and thickens. Chill until cold. Add chopped nuts and Cool Whip. Fold in diced apples.
Combine sugar, milk and butter and cook for 9 minutes. Remove from heat and add remaining ingredients. Cream together and pour into buttered pan. VERY GOOD!!!
Pavlova is named after the Russian ballerina. It is the perfect finishing touch to your dinner party. Light and airy.
Mix all the ingredients, except poppy seed, and beat for 5 minutes. Add poppy seed. Pour into two floured and greased loaf pans. Bake at 350° for 35 to 40 minutes or until center is dry.
Brown pork chops in lightly-greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 can French fried onions.
Mix by hand. Put in greased and floured 9 x 13-inch pan. Bake 40 to 45 minutes at 350°.
Grease ring mold with Wesson oil; soak gelatin in 1/4 cup shrimp liquid. Heat soup to boiling. Soften cream cheese. Add hot soup slowly. Blend well. Add gelatin. Cool. Add mayonnaise, celery and onion, salt and pepper to taste. Wait until mixture thickens a bit, then pour into ring mold. Refrigerate for 4 to 6 hours. Turn out on platter. Decorate with fresh parsley and serve with party rye bread.
Cook cauliflower until just tender or from 6 to 8 minutes. Meanwhile, combine remaining ingredients in a small skillet and brown slightly for 5 minutes. Drain cauliflower and arrange on a serving plate, then sprinkle with the hot crumb mixture. Serve at once. Makes 4 servings.
Cut meat, pepper and onion in small pieces. Heat pan; melt Crisco. Add meat and brown on medium heat, then put other ingredients and finish cooking, stirring continuously. Can add vegetables if desired.
In large bowl of electric mixer, beat butter and sugar until creamy; beat in egg and vanilla. In another bowl, stir together flour, baking soda, salt, and cocoa; add to butter mixture alternately with milk, beating just until smooth. Drop dough by rounded teaspoonfuls onto greased baking sheets, spacing cookies about 2 inches apart. Bake in 400° oven for 10 minutes or until firm when lightly touched. Transfer to racks and let cool completely. Meanwhile, prepare your choice of buttercream. Spread bottoms of half the cooled cookies with buttercream; top with remaining cookies, top side up. Store airtight. Makes about 2 1/2 dozen.
Combine all ingredients in crockpot. Cover; cook on LOW for 8-10 hours.
In a bowl, combine Seven Seas dressing, mustard, salt and pepper. Add pasta and other ingredients. Mix lightly but thoroughly.
Use an 8 x 8 x 2-inch or 9 x 9 x 2-inch pan. Place pears, cut side down. Pour mixture of preserves (or jam) and juice over. Cover. Bake at 350° for 25 to 30 minutes. Garnish with ground nutmeg. Great warm or cold.
Heat pineapple (with juice), jello and sugar until jello is dissolved. Set aside to cool. Cream the cheese; add Gerber and blend. When pineapple mixture is cool, add to cheese mixture. After completely blended, fold in the Cool Whip. Pour into mold and chill or pour into oblong 10 x 6-inch pan. Serves 12.
Prepare cake mix as directed. When completely cool, split both layers; combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup sour cream mixture. Spread remainder between layers of cake (split side). Combine reserved sour cream mixture with Cool Whip until smooth. Spread on top and sides of cake. Seal in airtight container and refrigerate for 3 days.
Cream butter and sugar together, beat in eggs. Mix in cocoa, flour and milk. Stir in nuts and vanilla. Pour into a greased 9 x 13 inch pan. Bake at 325° oven for 40 minutes, until cake tests done. Turn oven off and remove cake from oven, sprinkle marshmallows over cake. Return to oven for 5 minutes until marshmallows melt. Spread frosting over hot cake.
In a bag, combine flour, salt, pepper and add beef cubes, 1/4 at a time. Shake to coat. Place beef in a 3 quart casserole and add carrots and onions.