HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the beans and soup together in 1 1/2-quart baking dish. Top with the onions. Bake at 375° for 15 to 20 minutes. Makes 6 to 8 servings.
Fry bacon in large skillet until crisp. Remove bacon; drain off fat, measure fat and return 1/4 cup to skillet. Add onions and celery. Saute 2 to 3 minutes. Blend in flour. Stir in water and vinegar. Cook, stirring constantly, until mixture is thick and bubbly. Stir in sugar, salt, pepper and bacon.
Preheat oven to 425°. Bake pastry shell 8 minutes; remove from oven. Reduce oven temperature to 350°. Cut 6 slices cheese food into pieces; set aside. In large skillet brown meat; pour off fat. Add tomato sauce, green pepper, onion and bouillon; cook and stir until bouillon dissolves. Remove from heat; stir in eggs, flour and cheese food pieces. Turn into prepared shell. Bake 20 to 25 minutes or until hot. Arrange remaining cheese food slices on top. Return to oven 3 to 5 minutes or until cheese food begins to melt. Garnish with tomato and lettuce if desired. Refrigerate leftovers. Makes one 9-inch pie.
Skin the frog legs first, then wash'em and cut off the feet. Soak'em for an hour or so in salt water. Beat an egg or two and season frog legs with salt and pepper. Dip'em in the cornmeal, then in the eggs and again in the cornmeal. Deep fry in hot fat. I like to dip'em in melted butter, but ya don't gotta'.
Beat together eggs, sugar, salt, butter and syrup. Add pecans and pour mixture into pastry shell. Bake at 350° for 40 to 50 minutes until brown and center is firm when pie is shaken. Makes an 8-inch pie.
Blanche peppers 5 minutes in boiling water. Mix together remaining ingredients except tomato sauce and stuff peppers with mixture. Place in covered casserole and pour tomato sauce over them. Bake 1 hour at 350°.
Cook and drain sweet potatoes and mix rest of ingredients. Pour into 4 pie crusts. Bake at 350° until crust is brown. Makes 4 pies.
Combine and top with butter and 1/2 teaspoon nutmeg. Bake about 40 minutes at 350° (more or less according to oven).
Combine all ingredients. Add salt and pepper to taste. Put in shallow baking pan. Top with grated Mozzarella cheese. Bake at 350° for 30 minutes.
In a large roasting pan, mix all ingredients (except parsley) together, sprinkle parsley on top and bake in a 300° oven for 3 hours.
Dissolve yeast in warm water in large bowl. (If water is too hot, yeast will be killed and will not work.) Add all-purpose flour, sugar and salt; beat on low speed until moistened. Beat on medium speed, scraping bowl occasionally, 3 minutes. Stir in enough whole wheat flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up.
Prepare macaroni according to directions on package; drain. Add Veg-All, tuna, cheese, onion and pickles. Mix remaining ingredients and toss until macaroni mixture. Chill.
Combine sugar and cinnamon. Dip both sides of each biscuit into melted butter, then in sugar-cinnamon mixture. Make deep thumbprint in center of each roll. Fill with 1 teaspoon jam. Bake in ungreased 9 x 13-inch pan at 375° for 15 to 20 minutes, or until golden brown. Makes 10 pastries.
Preheat oven to 350°. Grease 10 or 9-inch square pan. Cook macaroni according to package directions. Drain. In large skillet, brown ground beef with celery; drain. Add spaghetti sauce and mushrooms and simmer 15 minutes. In large bowl, combine cooked macaroni, eggs and 1/3 cup Parmesan cheese and toss lightly. Press mixture in pan, forming a crust. Pour meat over macaroni; cover with foil. Bake at 350° for 25 to 30 minutes. Sprinkle with Parmesan cheese.
Brown sausage in skillet. Pour meat and grease into casserole dish. In separate dish, whip eggs, milk, salt and pepper. Pour over meat mixture. Cube 3 slices of bread and lay over top of meat and egg mixture. Grate cheese and sprinkle over top of mixture. Refrigerate overnight. Bake at 375° in oven for 35 to 45 minutes (until egg mixture is at scrambled egg consistency you prefer). Remove from oven. Let sit 5 minutes before serving.
Melt drops in microwave-safe dish just until they are smooth enough to blend. Immediately add the peanut butter and beat together. Immediately drop by teaspoon onto buttered wax paper. Must be done quickly. It sets fast. You can use chunky peanut butter if you like nutty fudge!
Place yams in single layer in 13 x 9 x 2-inch baking dish. Bake in 325° oven 15 minutes.
Pour boiling water over tea bags. Steep for 5 minutes. Remove tea bags. Stir in honey. Add cold water and fruit juices. Chill for 1 hour. Put ice cubes in tall glass. Add soda to tea mixture. Pour over ice cubes.
Crumble real well. Place in 13 x 9 x 2-inch baking dish. Press with hand. Bake at 350° about 15 minutes.
Preheat oven to 350°. Combine mashed or chopped sweet potatoes, salt, Molly McButter and brown sugar. Pour into baking dish and mix in marshmallows and pineapples. Top with cornflakes and bake for 25 minutes.
Mix flour, sugar and cornmeal. Add eggs, 1 at a time, beating thoroughly after each addition. Add the 3 liquids. Add lemon rind. Pour into pie shells and bake for 35 minutes or until set at 350°.
Cream the shortening and sugar. Add eggs one at a time. Add soda to sour cream. Add cream and flour to creamed mixture alternating. Add vanilla and lemon juice. Mix thoroughly. Bake in tube pan at 300° for 1 1/2 hours. Do not open oven while baking. Ice with favorite icing or leave plain.
Mix Eagle Brand, cream cheese and lemon juice. Spread over crumb crusts in dishes. Chill. Combine pineapple, Cool Whip and nuts; spread over cheese layer. Chill thoroughly. Makes 2 pies.
Mix cake mix as directed on box. Butter or grease a 9 x 13-inch pan and pour cake mix into pan. Sprinkle coconut and nuts on top of cake mixture. In a separate bowl mix margarine, softened cream cheese and powdered sugar. Pour this mixture on top of cake mixture. Bake 50 minutes at 325°.
Fry the 2 strips of bacon crisp. Drain and crumble. Tear spinach; add bacon and 1 to 2 hard-boiled eggs, sliced. May add drained bean sprouts, fried Chinese noodles and water chestnuts. Toss with dressing. Garnish with sliced or whole black olives and some of the hard-boiled egg slices.
Combine all cake ingredients. Pour into a 9 x 13-inch pan that has been sprayed with Pam. Bake in preheated oven at 350° for 40 to 50 minutes. Remove from oven and frost immediately with frosting.
Prepare pie crust mix according to package directions thoroughly mixing in shredded cheese, mustard and paprika until mixture forms a ball. Roll dough on lightly floured surface to 12 x 8-inch rectangle. With pastry wheel or knife, cut into sticks 1/2-inch wide and 4-inches long. Place on ungreased baking sheet. Bake in hot oven (425°) for 10 to 12 minutes or until golden brown. Makes 4 dozen sticks.
Combine milk, cranberries, cinnamon and salt in medium saucepan. Bring to a boil over medium heat, stirring occasionally. Add oats and apple. Simmer, uncovered, 5-6 minutes for old-fashioned oats or 1-2 minutes for quick oats, stirring occasionally until most of the liquid has been absorbed. Remove from heat. Stir in Equal, nuts and vanilla.
Mix ingredients; put in cake pan. Bake at 350° for approximately 45 minutes.
Thaw cauliflower and broccoli and drain. Pour into a bowl, creamed corn, whole kernel corn, soup and cheese. Mix all together and bake 35 minutes. Put croutons mixed in melted butter on top. Cook uncovered at 350°.
In a heavy skillet heat oil over high heat. Add carrots, salt, sugar and water. On medium heat, covered, cook 7 minutes. Uncover, add celery and cook 5 to 7 minutes. Vegetables should be tender-crisp.
Wash and dry enough cucumbers for six sterilized one-quart jars. In the bottom of each jar, place a portion of dill, 1 hot pepper, 1 clove of garlic, 1 slice of onion, 1 teaspoon of whole spices, a small lump of alum and cucumbers. In a saucepan, combine the vinegar, water and salt. Let the mixture get to a rolling boil, then pour into the jars. Seal immediately. Makes six quarts.
Heat oven to 350°. Spread apple filling evenly in an ungreased 13 x 9-inch baking pan. Sprinkle half of cinnamon over apple filling. Pour dry cake mix evenly over apples so it covers the entire apple filling. Sprinkle remaining 1/2 teaspoon cinnamon over cake mix. Sprinkle walnuts over top; drizzle melted butter over entire pan. Bake in 350° oven until top is golden brown, about 55 minutes. Remove from oven and cool for 10 minutes. Top with vanilla ice cream, if desired.
In a double boiler, put peaches and stick of margarine. Heat until this comes to a boil. Mix in bowl the flour, milk and sugar; stir until smooth. Add this mixture to the peaches and margarine. Stir and pour into long casserole dish. Bake at 350° until crust is brown.
Cook first 11 ingredients slowly for 4 to 5 hours. Add salt 15 minutes before taking up. Pour into pan to cool. Will keep a long time. Refrigerate or freeze.
Cream sugar and shortening. Add all ingredients except flour; beat well. Blend in flour; mix well. Chill 2 hours. Roll out on floured wax paper 1/4-inch thickness and cut with cookie cutters. Bake at 375° for 8 to 10 minutes until lightly browned. Cool and frost.
Cream sugar and shortening. Add eggs, vanilla, butter flavor and buttermilk. Sift together dry ingredients and add to other. Mix well. Add chocolate that has been softened in double boiler or microwave. Blend well. Bake in well-greased and floured Bundt pan for 1 1/2 hours at 300°. Remove from pan while still hot. Cover in tight container until cold.
Combine mayonnaise, parmesan cheese and pimento in a bowl. Beat egg whites until stiff, not dry. Fold egg whites into cheese mixture. Spoon onto bread, place on baking sheet. Broil for four (4) minutes or until golden brown.
Blend the ingredients together. Pour over the scallops. Refrigerate for at least 2 hours. Place under the broiler 3 inches from heat. Broil until done.
Brown ground beef; layer meat on top of noodles in a 9 x 13-inch pan or glass dish. Next, layer bell pepper and onion on top of ground beef. Dice up cheese, layer on top of bell pepper and onion. Add sauce and Parmesan cheese. Repeat layers 2 to 3 more times; bake at 350° for 30 to 40 minutes. Makes 2 to 4 layers.
Peel carrots. Score steaks and spread with mustard. Cut steaks into 4-inch strips. Cut carrots the same length. Roll meat around carrots and close with toothpicks. Brown meat and carrots in oil. Drain peas (saving the liquid). Add catsup to liquid from peas to make 1 cup. Pour mixture over meat, cover and simmer until carrots are tender (45 minutes). Serve with peas and mashed potatoes.
Preheat oven to 350°. Grease and flour oblong pan 13 x 9 x 2-inch. Combine all ingredients. Blend on low speed 6 minutes. Pour into pan. Bake for 35 to 40 minutes.
Soak beans in water to cover overnight. Rinse. Cover with water in heavy pot such as Dutch oven. Add ham bone, fat trimmed off, and other ingredients, except sausage. Bring to a boil. Simmer 2 hours, stirring occasionally. Add sausage steamed in skillet, drained and fried. Just before serving remove bay leaf and add a little fresh parsley. For added thickness, remove about 1 cup beans from pot. Mash thoroughly and return to mixture. Serve over rice.
Crumble 10 pieces bacon. Set aside. Saute onion and green pepper in butter. Alternate a layer of the cheese, bacon, onion and pepper mixture, and mushrooms on each pastry shell. In a small bowl blend together lightly beaten eggs, milk, flour, salt, Worcestershire sauce and basil. Pour half the mixture over each pie. Bake at 375° for 35-40 minutes. It is done when knife comes out clean.
Combine and saute the first three ingredients and set aside. Combine the fourth and fifth ingredients and saute, then set aside. Combine final ingredients until thick. Mix all ingredients together and heat thoroughly. Cook rice and mix with other ingredients.
Sprinkle crumbs in bottom of pan. Combine jello and water. Stir until dissolved. Pour into blender. Add cream cheese and cottage cheese. Blend until smooth. Fold into Cool Whip. Pour over graham cracker crumbs and chill 4 hours. Can use sugar-free and fat-free substitutions. Use an 8 x 8-inch pan.
Sift first 5 dry ingredients together, then add sugar, oil and eggs and mix well. Blend in thoroughly, carrots, pineapple, nuts and coconut. This bakes a large cake or 3 greased and floured 9-inch round layers. Bake at 350° for 35 minutes for layers.
Brown onions and mushrooms in oil; set aside. In a large stew pot, brown beef in small amount of oil. Add the 2 cans of beef broth and seasonings. Cover and simmer 1 1/2 hours. Mix flour and water and add to stew to thicken. Add onions, mushrooms and peas.
Sift together dry ingredients. Add all other ingredients in order and mix thoroughly. Bake in floured and greased layer cake pans at 350° for 25 minutes.
Steep tea in 1-quart hot water for 20 minutes. Add sugar, fruit juices, spices and remaining quart of water. Bring to boiling point and serve hot.
Cream together butter and sugar. Beat in eggs one at a time. Add vanilla and sifted dry ingredients. Stir in nuts. Pour into loaf pan.
Combine cornstarch, soy sauce, sherry and garlic. Cut steak into thin crosswise slices. Add to soy mixture. Heat oil and add peppers. Stir-fry until almost tender. Stir in beef mixture, salt and pepper. Cook until beef is brown, stirring frequently. Add tomatoes and cook until tender. Serve over rice.
Heat both soups together. Heat cheese, rotel and onions together. Boil noodles. Mix all above ingredients together in a casserole bowl and cook in oven on 350 degrees for 30 minutes.
Combine first 4 ingredients and add water to cover. Let stand all night. Drain well and rinse and drain again. Bring remaining ingredients to a boil; add the zucchini mixture. Bring to a simmer. When hot, pour into jars. Makes 7 pints. Tastes just like the store bought relish.
Bake cake as directed, except fold 1/3 cup finely chopped nuts into batter just before pouring into pan.
Mix the chunky and crushed pineapple with all the liquid together and sprinkle the powdered pistachio pudding on top. Let this stand for 3 to 5 minutes. Mix the nuts and coconut together in a separate bowl. Then add to the pineapple and pudding mixture. Blend in the whipped topping, thawed if you are using frozen, and marshmallows. Refrigerate for at least 2 hours. Serve well with chilled.
Mix all dry ingredients together. Add onion. Beat the milk and egg together and add to dry ingredients. Drop by spoonfuls into deep fat heated to 375°. When they float, they are done.
Mix all together except berries. Heat berries in saucepan. Drop dough on berries. Cook 15 minutes, slowly with lid on. Serve warm. Top with whipped cream.
Cook spaghetti according to package directions. Saute onion in butter or margarine until soft. Add ground beef. Cook until brown, stirring occasionally. Combine meat mixture with spaghetti, seasonings, kidney beans and tomato puree. Simmer 15 minutes, stirring occasionally. Serve hot in bowls. Makes 6 servings.
Place chicken in a 9 x 13 inch glass pan. Mix first four ingredients and pour over chicken. Place ginger slices around glass dish. Cook at 375° covered for 1/2 hour. Then bake for another 1/2 hour uncovered.
Dice onion and place in pot with sausage. Brown on low flame. Pour in tomatoes and simmer on low flame. Stir frequently, cook to desired thickness. Add water if sauce is too thick. Season with oregano, salt and pepper to taste.
Wash rice according to directions. Heat fat in 10-inch heavy skillet. Add rice, ground beef and onion. Cook, stirring frequently until meat and rice are brown and onion is soft. Add green peppers and celery; cook low about 5 minutes, stirring frequently. Add remaining ingredients. Cover and simmer for 30 minutes or until rice is perfectly tender. Stir occasionally. Makes 5 servings.
Cook and strain apples as for sauce. Mix in sugar and spices. Put in large pan. Cook down in oven at 300° for about 1 hour. Then at 225° for 8 to 10 hours. I cook it overnight. Put in hot jars and seal.
Combine the chopped artichoke hearts, chili peppers, cheese and mayonnaise. Pour into 8-inch baking dish. Bake at 350° for 20 minutes or until heated through. Serve warm with chips or bread sticks. Makes 2 2/3 cups.
Wash chicken thoroughly; drain; season with salt and pepper. Let stand overnight or 2-3 hours before fixing. Heat cooking oil in fairly deep pan slowly. Be sure it is hot before you put the chicken in. Dip chicken in a bowl or pan with half and half, then place chicken in bag with flour and shake well. Put chicken in hot oil, cooking on medium heat 15 minutes on each side until golden brown and well done.
Combine sugar, syrup, salt and water. Cook over medium heat until sugar dissolves, stirring constantly. Cook, without stirring, to firm ball stage. Beat egg whites until stiff. Pour half over syrup; beat constantly. Cook remainder of syrup until soft crack, then add syrup to other mixture, stirring constantly. Continue beating until candy holds shape. Add vanilla and nuts. Drop from spoon onto foil. Makes about 2 pounds.
Lightly oil a cookie sheet and spread chopped nuts over oil. Melt butter in non-stick skillet. Add brown sugar and stir well. Boil mixture over medium heat, stirring constantly, for 7 minutes. Pour over nuts immediately. Pour milk chocolate chips over toffee; place cookie sheet or lid on top until chocolate melts. Spread chocolate evenly. Allow to cool then break into pieces.
Cook the spaghetti or vermicelli in salted water until almost done (6 to 8 minutes). Blanch in cold water; drain. Add the Italian dressing and red wine. Add the garlic powder; chop and add bell pepper, tomatoes and onion. Season to taste with Salad Supreme (will need quite a bit). Marinate in refrigerator at least 2 to 3 hours. Better if allowed to stand overnight.
Boil 2 cups water and add jello. Mix well. Add pie filling. Whip sour cream, then add to jello mixture. You can also add some more fresh or frozen blueberries.
Melt butter in oven 45 seconds on High. Slice potatoes and onion in alternating layers, adding salt and pepper as desired. Stir butter into vegetables after each layer to be sure they are coated. Cook on High 15 minutes, stirring after each 5 minutes.
Slice onions and soak 3 hours in this brine. Stir often. Drain thoroughly. Combine with mayonnaise, celery seed, salt and pepper. This makes a great salad. Keeps well.
Brown meat with onion in skillet. Add tomato sauce, seasoning mix and green chilies. Cook on low for 25 minutes, covered. Spoon a little into bottom of 8 x 11-inch pan. Then, layer tortillas, breaking them to fit. Cover with sauce and half of cheese. Repeat, making 2 layers. Bake 1/2 hour or so at 325°. Freezes well.
Put fruit and water in meduim sized heavey sauce pan and let stand for 1 hour or overnight. Cook covered over low heat until thick enough to cling to spoon about 45 minutes. Stir in sugar.
Mix margarine, poppy seed, onion and Worcestershire sauce. Slice rolls. Spread mixture on inside of roll; saving some mixture for tops. Place equal portions of ham and cheese in rolls. Place top on roll and spread remaining mixture over sandwiches. Cover with foil and bake at 400° for 10 to 15 minutes.
Pop popcorn in 1/4 cup of oil. Be careful not to burn. When you are through popping corn, pick out all unpopped kernels (this takes a little time, but it's worth it). Put corn in a very large pot or bowl. In a medium pot, combine water, sugar and 3 or 4 drops of food coloring. Boil this until the sugar is dissolved. Add vinegar; cook until it comes to a hard boil (250°). Very carefully pour mixture, little by little, over popcorn, stirring often. Let cool, then break up.
Mix first four ingredients together. Pour into an ungreased 9 x 13-inch casserole dish. Prepare stuffing according to package directions and spread over the chicken mixture. (If you use a deep casserole, you can alternate chicken, stuffing, chicken, stuffing.) Pour chicken broth on top. Bake in a 350° oven for 45 minutes to 1 hour.
Place croutons in a greased 13 x 9 x 2-inch pan. Top with cheese and mushrooms. Brown sausage and onion. Drain and spread over cheese. Beat eggs with 2 cups milk and seasonings. Pour over sausage. Cover and refrigerate overnight. Mix soup with 1/2 cup milk and spread on top of casserole before baking. Bake in a 325° oven for 60 minutes.
Cook hamburger meat and onions until pink color is gone. Stir in mushroom and chicken soup, enchilada sauce, green chili peppers and milk. May freeze part of sauce to use later or make large casserole. Will make 9 x 13-inch casserole. Use alternate layers of Doritos chips, sauce and grated or sliced Velveeta cheese. Top with cheese. Bake at 350° for 30 minutes.
Place brisket in a large shallow roasting pan. Pour Liquid Smoke and Worcestershire sauce over brisket. Sprinkle evenly with onion powder, garlic powder, summer savory, salt and pepper. Cover and refrigerate overnight.
Brown and then drain the ground beef and simmer for 45 minutes in 7 cups water, then add remaining ingredients and simmer for 3 hours or in large pressure pot for 10 minutes at 10 pounds pressure.
Mix well all ingredients. Drop by spoonful on ungreased baking sheet. Bake at 350° for 12 to 15 minutes. Makes 3 dozen.
Mix flour, soda and cream of tartar together. Set aside. Cream margarine and sugar together. Add egg yolks and vanilla. Add flour mixture to creamed mixture in four parts, beating after each addition. Shape into balls from 1 teaspoon of batter. Place 2-inches apart on cookie sheet. Bake for 12 minutes at 350°. Store in covered container to keep fresh.
Combine cocoa, sugar and flour in a saucepan. Add egg yolks and gradually add milk, stirring until smooth. Cook over medium heat, stirring constantly, until filling boils. Remove from heat; blend in margarine and vanilla. Pour into baked pie shell and top with meringue.
Cream butter and sugar. Add egg, milk and extract; beat well. Combine dry ingredients; blend into creamed mixture. Divide in half. Cover. Chill 1 hour. On lightly floured surface, roll each half to 1/8-inch thickness for thin cookies or 1/4-inch thickness for thicker cookies. Cut into shapes with cutters. Bake on ungreased cookie sheets 7 to 8 minutes for thin cookies in a 375° oven, or 10 to 12 minutes for thick cookies. Makes 4 to 4 1/2 dozen thin cookies or 3 dozen thick cookies.
Melt shortening in saucepan on low heat or in microwave. Remove from heat and let cool. Add sugar, molasses and egg. Beat well.
Place in a pan or on cookie sheet Hershey bars, broken in bits, chocolate chips and marshmallow cream. Set aside. In another pan mix sugar, milk, butter and salt together. After mixture starts to simmer, cook 5 minutes over low heat; stir often. Pour over chocolate mixture and stir until everything is melted. Add nuts last. Pour onto greased cookie sheet, spread evenly and let cool. Cut into desired size pieces and store in airtight containers. Makes 4 1/2 pounds.
Whip together in baking dish all ingredients except corn. When well mixed, stir in the corn. Bake at 350° for 35 to 45 minutes until mixture is set.
Wash feet and shanks, put in large kettle and cover with water, bring to boiling point and skim. Add garlic, onion, peppercorns and bay leaf and simmer for about 4 hours or until meat leaves the bone. Cool. Remove bones, fat and skin. Return meat to liquid, add salt and vinegar and pour into loaf or tube pan. Set in refrigerator overnight or until firm. Remove fat from top before serving. Additional vinegar or lemon may be used.
Make a custard of the egg yolks, sugar and milk. Soften gelatine in 1/4 cup water and dissolve in hot custard as it is removed from stove. Chill and, when mixture is just about set, fold in Cool Whip. Return to fridge.
Combine first 3 ingredients; set aside. Dissolve yeast in warm water in large bowl. Let stand 5 minutes, stir in yogurt mixture, egg and egg white. Stir 2 cups flour and salt mixture into yogurt mixture. Beat at medium speed of electric mixer until smooth. Stir in remaining flour. Cover and refrigerate 8 hours.
Mix cabbage, sweet pepper and onion together. Pour sugar over mixture. Boil mustard, oil and vinegar for 2 minutes, then add to mixture. Let set in refrigerator 24 hours.
Mix ingredients well. Shape in loaf in a shallow baking pan or jelly roll pan. Bake at 350° for about 1 hour.