HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place beef in a 3-quart microwave casserole. Peel tomatoes and remove cores. Cut tomatoes in chunks. Place in casserole with beef. Add onion, salt and pepper; stir. Cover and cook on Roast for 40 to 50 minutes or until beef is tender. Stir twice during cooking time. Stir sour cream into mixture and let stand, covered, for 5 minutes.
Mix ingredients until smooth. Pour into graham cracker crust. Top with blueberry pie filling. (May also be topped with cherry pie filling.)
Braise sausage and drain grease off. Add flour to sausage and add all ingredients. Place in casserole dish.
Cream the oleo, Crisco and sugar until smooth. Beat in eggs. Sift together the flour and soda; add to creamed mixture. Form into a ball. Roll out on floured board to the thickness you desire and cut out. Bake at 375° for 10 to 12 minutes. Makes about 3 dozen, according to thickness.
Cream butter, beat in sugar and other ingredients. Add enough flour (about 1/2 cup) to make mixture stiff enough for drop cookies (on a greased sheet) with floured fork, crisscross. Bake at 350°. Makes 60.
Mix sugar, milk and butter in pan. Cook 5 or 6 minutes. Add peanut butter, Marshmallow Creme and vanilla. Pour in buttered cake pan or plate. Let cool!
Pour melted butter in a 13 x 9-inch pan and cover with brown sugar. Place a layer of bread (as close as possible) over butter; sprinkle cinnamon and raisins over and cover with another layer of bread. Combine and beat eggs, vanilla and milk; pour mixture over bread. Cover with plastic wrap and refrigerate overnight.
Measure rose petals. Cover with water and bring to a boil. Boil 15 minutes. Strain through a jelly bag. Add strawberry juice and measure the liquid. If you do not have a quart, add enough water to make up the difference. Return to kettle. Stir in sugar and bring to a boil. Still, stirring, pour in pectin and boil 1 minute more. Pour into jelly glasses and seal with paraffin.
Grease a 9 x 13-inch pan. Lay bread in 2 layers in pan. Cover each layer with grated cheese; sprinkle with bacon. Mix eggs, milk and salt together; pour over top. Let stand overnight in the refrigerator. Bake at 350° for 45 minutes.
Mix all ingredients and place in a greased casserole. Top with crushed potato chips and bake at 350° for 30 to 45 minutes.
Crush shredded wheat biscuits until fine. Melt chocolate in double boiler until soft. Stir in peanut butter and add mixture to shredded wheat. Drop by tablespoons onto waxed paper. Shape into birds nest and place jelly beans in each one. Chill.
Cream butter and sugar in mixer bowl until light and fluffy. Add eggs 2 at a time, beating well after each addition. Add self-rising flour; mix well. Stir in vanilla. Combine pecans, walnuts and all-purpose flour in bowl; toss to coat. Fold into batter. Stir in apples. Pour into ungreased tube pan. Bake at 300° for 1 1/4 hours. Cool in pan for several minutes. Invert onto serving plate. Yield: 16 servings.
Place beans, pork, onion, salt, sugar and water in Dutch oven. Cover and cook 1 hour. Add potatoes and cook 30 minutes longer or until tender.
Cook sugar and pineapple 5 minutes. Let cool. Dissolve gelatin in cold water. Add gelatin to sugar and pineapple and chill. Beat in separate bowls the cream cheese and Dream Whip. When pineapple is cold, beat in the cream cheese and the Dream Whip until well mixed. Add nuts. Place in mold and refrigerate.
Combine all ingredients except cheese. Put in baking dish, sprinkle with cheese. Bake at 350° for 45 minutes.
Combine all ingredients and pour batter into two 9-inch cake pans. Bake at 350° for 25 minutes or until done.
Brown onion and garlic lightly in fat. Add beef and cook stirring with fork 3 minutes. Add soy sauce and 3 cups of water. Heat to boiling. Add beans and cook 10 minutes. Thicken with cornstarch blended with a little water. Cook slowly 10 minutes longer, stirring often. Serve on hot rice. Makes 4 servings.
Heat oven to 350°. Grease oblong pan, 13 x 9 x 2-inches. Mix all ingredients; spread in pan. Bake until golden brown, about 25 minutes. Cut into 2 x 1-inch pieces. Makes 4 dozen appetizers.
Mix all ingredients together except cracker crumbs. Put into buttered casserole and top with Ritz cracker crumbs. Bake at 350° for 25 minutes. Tasty!
Mix soup and water and set aside. Place pork chops in a 13 x 9 x 2-inch pan. Slice onion and green pepper on top of each chop. Pour tomato soup over the top. Cover with tinfoil, vent foil. Bake at 350° for 1 hour.
In a small saucepan, over low heat, melt butter in olive oil; add lime juice, thyme, lime peel, garlic, salt and pepper. Place chicken on a greased broiler pan. Brush with sauce. Broil, basting frequently, 6 to 7-inches from the heat, for 15 to 20 minutes on each side or until the chicken juices run clear. Yields 4 to 6 servings.
Mix flour, oil and enough water to mix dough well. Let set and rise about 2 hours or longer. Roll out thin; cut in strips. Break into small pieces, about 2-inches or shorter. Cook chicken; add bouillon to taste. Add salt if needed. Cook dumplings in broth; add chicken after they are cooked. Add a little yellow food coloring for color.
Combine first 5 ingredients and mix at medium speed for 3 minutes. Stir in next 2 ingredients. Bake in greased 9 x 13-inch pan at 350° for 35 minutes. When cool, spread with cream cheese frosting.
Chop the cabbage, tomatoes, peppers and onions. Mix with the salt and let stand overnight. Next morning, drain and press to remove all liquid possible. Boil vinegar, water, sugar and spices 5 minutes. Add the chopped vegetable mixture. Bring to a boil and pour into sterilized jars to within 1/2-inch of top. Put on cap. Screw band firmly tight. Process in boiling water bath 5 minutes. Yield: 6 pints.
Mix all ingredients together in large casserole dish. Bake at 350° for 2 hours, stirring occasionally, or until gizzards are tender. Or use a crock-pot, reducing water to 1 cup and cooking on low for 9 hours.
In Dutch oven, brown beef. Add all remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Yield: 3 quarts.
Melt butter in large pan and add Worcestershire sauce. Mix cereals and seasonings and add to pan. Bake at 350° for one hour, stirring every 15 minutes.
Preheat oven to 450°. Spray a 6-cup shallow baking dish with nonstick cooking spray. Cut the Cheddar-flavor cheese and the Mozzarella into 1/4-inch cubes.
Dissolve yeast and sugar in warm water, enough to dissolve it, for a few minutes. In mixing bowl, combine oil, brown sugar and salt and add milk. Stir until cool. Add egg. Add about 2 1/2 cups flour and mix well. Add flour until dough makes a soft mixture. Turn onto floured surface. Cover with greased foil and let rest 10 minutes; knead about 2 to 3 minutes. Put in greased bowl and cover with foil and cloth. Keep in refrigerator overnight; roll out dough to about 1/2-inch. Cut into squares and dip in melted butter and put in pan in layers. Let rise about 3 hours until double in size. Cook in oven at 400° for 30 to 35 minutes. Heat 1 stick margarine and pour over when it comes out of oven.
Preheat oven to 350°. Grease 2 baking dishes.
Combine broth, celery and onion; cook until tender. Combine chicken, broth mixture, mayonnaise, lemon juice, soup, eggs, 3/4 cup cracker crumbs, salt and pepper. Pour into casserole dish. Sprinkle remaining cracker crumbs on top. Bake at 325° for 25 to 30 minutes.
Combine first 4 ingredients in a bowl and mix well. Combine flour and next 4 ingredients and mix well; add to the first mixture and beat 1 minute. Pour into 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until wooden pick inserted in center comes out clean.
Brown ground beef and onion in skillet. Add tomato soup and cook 15 minutes until thickened. Stir frequently. Cook macaroni until tender. Add egg and milk to the macaroni. Spread macaroni mixture in greased jelly roll or cookie pan. Spread tomato beef mixture on top of macaroni. Place thin slices of cheese on top and bake at 350° for about 20 minutes.
Heat oven to 375°. Separate rolls into 8 triangles; cut each triangle lengthwise into thirds. Flatten a little or cut corn twists strips into 48 pieces to fit the sausages. Flatten a little. Bake until brown.
Preheat oven to 350°. Grease and flour 2 loaf pans or a 9 x 13-inch pan. Mix sugar, oil, eggs and vanilla. Add flour, baking soda, baking powder, salt and cinnamon. Lastly, add zucchini, raisins and nuts. Bake at 350° for 45 minutes.
Grind ham and pork together and saute until brown. Add flour, milk and dry mustard and cook until thick. Cook sauerkraut separately. Grind the sauerkraut and meat mixture together. Return to stove and cook until thick. Cool. Shape. Roll in flour. Dip in milk. Roll in cracker or bread crumbs. Fry in deep fat at 350° until brown.
Heat oven to 425°. Mix flour, salt, paprika and pepper in bowl. Dip drumsticks in margarine. Roll in flour mixture to coat. Arrange in ungreased square pan and bake, uncovered, until done, about 50 minutes.
In a large skillet, put in a couple of tablespoons olive oil and saute garlic, onions, tomatoes and green pepper. Saute until pepper is tender and tomatoes are mushy. Set aside. Saute zucchini in some more olive oil. Cook until zucchini is 1/2 done, just tender. Heat oven to 350°. Mix vegetables together with zucchini and put in a large glass or Corning pie or quiche dish. Cover with 2 cups of cheese. Bake for 20 to 30 minutes, until cheese is melted and bubbly.
Dissolve jello in water. Let cool. Add cottage cheese, well drained. Add mayonnaise and salt. Grind or grate vegetables and drain them well. Add to jello and cheese mixture. Let set several hours. Serve on lettuce.
Spray Bundt pan with Pam. Put frozen roll dough in the bottom of pan. Melt margarine. Add brown sugar and pudding. Stir and pour over frozen rolls. Let rise overnight. Bake at 350° for 30 minutes. Turn Bundt pan over onto a large platter and rolls will pop right out. Enjoy!
Saute carrots, celery and onion in butter. Add flour and cornstarch. Put vegetables in top half of double boiler. Add milk and chicken stock. Heat. Add soda and cheese. Stir until cheese has melted. Add seasonings. Serve hot, topped with paprika.
Mix together dry ingredients. Gradually add milk and Milnot. Cook on very low heat until thick. Add butter. Pour in baked pie shell. Sprinkle with nutmeg. Makes 1 pie.
Rub flour, shortening, sugar and salt to fine crumbs, saving 1/2 cup crumbs to sprinkle on top. Add baking powder, soda, nutmeg, cinnamon, sour milk and eggs to batter. Mix well. Bake in a square cake pan. Sprinkle crumbs on top before baking. Bake at 350° for 25 to 30 minutes.
Mix salad dressing and seasonings in large bowl until well blended. Stir in potatoes and onions to coat. Divide potato mixture evenly among 3 large pieces of heavy-duty foil. Seal each and place on grill approximately 30 to 45 minutes until potatoes are tender. Makes 3 large servings.
Mix in saucepan and keep covered first 3 minutes, then cook to 242° on thermometer. Beat 1/3 cup or 3 egg whites until stiff, while syrup is cooking. Pour syrup slowly over whites and add 1 1/2 teaspoons vanilla.
Mix all ingredients, except margarine, together. Put in 9 x 13-inch casserole dish. Pour melted margarine over top. Bake at 325° for 1 1/2 hours.
Cream butter in large bowl at high speed. Add eggs, one at a time, beating well. Gradually add sugar. Beat until light and fluffy. By hand, stir in flour, frosting mix and nuts until well-blended.
Brown and drain hamburger. Add 2 cans mild enchilada sauce and 1 can cream of mushroom soup to hamburger. Spoon a small amount of mixture into a 9 x 13-inch casserole pan. Layer 6 corn tortillas, 1/2 mixture, Cheddar cheese. Repeat this with shells with remainder of mixture and finish with cheese. Bake at 350° for 30 minutes.
Season chicken. Bake or fry your chicken. Cover with honey and cook for 5 minutes.
Prepare marinade by stirring together salt, oil, sugar, water, vinegar and paprika. Pour marinade over other ingredients. Cover and refrigerate overnight. Drain 1 hour before serving.
Mix together and let stand overnight. Serve with carrots, cauliflower, bell pepper, radishes, celery and tiny green onions.
Mix strawberries and sugar thoroughly; set aside 10 minutes. Stir Sure-Jell with water in pan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir mixtures together until sugar is completely dissolved and no longer grainy. Pour into plastic containers. Cover. Let stand at room temperature 24 hours. Store in freezer.
Combine cornstarch, cocoa, margarine, honey and water in a heavy saucepan, bring to a boil, stirring constantly. Remove from heat; add marshmallow creme and vanilla. Stir until blended. Serve warm over ice cream or as a dip for fresh fruit and cake cubes. Makes 2 cups.
Combine oil, vinegar, onion, salt and pepper in screw-top jar or small bowl. Shake or whip with wire whisk until ingredients are well blended and of a thick and creamy consistency. Use as dressing for fish, salads, hot or cold vegetables and for marinating meats. Makes 1 cup dressing.
Mix oil, sugar, and eggs together and then all other ingredients. Bake at 350 degrees in a 9 x 13 inch pan. Cook for about 35 to 40 minutes. The trick to a good carrot cake is to not overcook. Frost when cool.
Combine first 3 ingredients in a large mixing bowl, beat at medium speed until blended. Pour batter into a greased and floured 13 x 9 x 2-inch pan, set aside. Beat cream cheese until creamy. Gradually add sifted powdered sugar, beat well. Add eggs, one at a time, beating after each addition. Pour cream cheese mixture evenly over batter. Bake at 350° for 30 minutes or until golden. Let cool completely in pan or wire rack. Sprinkle with additional powdered sugar.
Mix all ingredients, except marshmallows. Spread on a 10 x 15-inch greased cookie sheet. Bake at 350° for 20 minutes. Remove from oven; cover with marshmallows. Return to oven for 3 minutes, or until marshmallows are soft. Cool. Frost with your favorite chocolate frosting.
Cook well carrots; drain. Mash. Add salt and pepper, lots of butter, onion, green pepper and sharp cheese. Grease casserole dish. Mix all together. Top with 1/2 Pepperidge bread stuffing mix. Bake 30 minutes at 350°.
Pour juice into percolator. Put rest of ingredients into the basket of percolator. Perk as if making coffee. Recipe can be halved or doubled.
Debone chicken where only skin, drumstick and wings are left. Ground chicken meat. Mix chicken meat and all ingredients, except boiled chicken and Vienna sausages. Spoon the mixture into the chicken skin. Spread it flat and alternately arrange quartered, boiled eggs and Vienna sausage. When done, spoon in the other half of the mixture. Close the skin with toothpick. Steam chicken for 3 hours. Serves 20 people.
Mix all ingredients and drop by tablespoonfuls into hot oil. Fry until golden brown.
Cook broccoli until tender; drain off water. Mix in all the ingredients. Put in baking dish. Bake for 25 minutes at 325°, then take 1/2 a package Pepperidge Farm dressing and 2 tablespoons margarine, melted. Mix together. Pour over top and bake for 5 more minutes.
Combine 1 cup sugar, flour, cornstarch and salt in double boiler; add boiling water, stirring constantly. Cover and cook 15 minutes. Beat egg yolks with 1/2 cup sugar and gradually pour hot mixture over this, while stirring. Return to double boiler and cook 5 minutes longer. Just before removing from heat, add lemon juice and rind. Mix well. Cool. Pour into pie shell. Top with meringue.
Combine ingredients in order listed except 3/4 cup pecans. Mix well. Shape into small balls and roll in chopped pecans. Keep refrigerated until serving time. These can also be frozen for later use. Try spearing a chicken ball and a pineapple chunk on an hors d'oeuvre pick.
Stir spices into rice on bottom of casserole. Top with browned pork chops. Add consomme Top chops with sliced onion, tomato and bell pepper. Bake covered 350° for 1 hour or until liquid is absorbed.
Place pineapple in saucepan, bring to a boil, stirring constantly. Remove from heat, add gelatin, stirring until dissolved. Stir in buttermilk and nuts. Cool. Fold in Cool Whip. Pour in dish. Chill.
Mix dry ingredients. Add all others. Pour into buttered pan. Bake at 350° until firm. Serve warm with whipped cream.
Grease a pizza pan. Press the cookie dough in the pan, put pecans on top and press them down into the dough. Bake 350 degrees for 10-15 minutes. Cool.
In a well-buttered, 9 x 13-inch casserole dish, beginning and ending with cheese, layer cheese and chiles. Mix eggs with salt, pepper and garlic powder to taste. Pour egg mixture over layered cheese and chiles.
Mix together the ingredients and pour over oleo (melted) in pan. Bake at 350° for 25 minutes or until done.
Dice salt pork; saute until brown. Add squirrel pieces; brown lightly. Add water. Simmer until tender. Add rice, catsup, onion and seasonings. Cook over low heat. Cook until rice is tender.
Beat the eggs with a fork or wire whisk and gradually add the sugar. Add the lemon juice and rind; mix well. Slowly add all ingredients until completely blended. Pour into an 8-inch pie shell and bake at 350° for 35 to 40 minutes or until brown or until a knife inserted into the filling comes out clean.
Stir together the 1 1/2 cups flour, granulated sugar, baking powder and salt. Combine egg, milk and oil. Add to flour mixture; mix well. Stir in raisins. Turn into greased 9 x 9 x 2-inch baking pan. Combine nuts, brown sugar, 1 Tbsp. flour, butter and cinnamon; sprinkle over batter. Bake at 375 for about 25 minutes.
Thoroughly cream the shortening and sugar; add eggs and vanilla and beat well. In separate bowl, sift together the flour, soda and salt. Add dry ingredients to creamed mixture alternately with buttermilk. Pour batter into loaf pan. Bake in a preheated 350° oven for 1 hour.
Drain pears. Save 1/2 cup juice. Blend pears in blender until smooth. In large bowl, combine cake mix, pureed pears, 1/2 cup pear juice and eggs at slow speed until smooth and moistened. Beat 2 minutes on high. Pour batter in a lightly greased and floured 13 x 9-inch pan. Grease a piece of wax paper and fit in bottom of 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Cool in pan 10 minutes, remove from pan and cool completely. Slice cake in half, spread apricot jam over cut half. Replace top cake layer. Spread with topping. Chill well.
Mix in bowl pared and sliced apples, cinnamon and sugar. Mix in another bowl flour, baking powder, salt, oil, orange juice, sugar, eggs and vanilla. Beat until smooth. Pour 1/2 batter in ungreased Bundt pan. Spread 1/2 the apple mixture. Add remaining batter and top with remaining apple slices. Bake at 350° for 1 1/2 hours. Cool 15 minutes before removing.
Preheat oven to 350°. Grease and flour a large Bundt pan and set aside. In a small bowl, combine brown sugar, cocoa, cinnamon, raisins and nuts. Set aside. In large mixing bowl, cream together margarine and sugar. Add vanilla and eggs, mixing to blend. In a separate bowl, sift together flour, baking powder, baking soda and salt. Add dry ingredients to the large mixing bowl. Mix well. Add sour cream and mix to blend. By hand, fold in brown sugar-nut mixture. Pour batter into prepared Bundt pan and bake at 350° for 50 to 60 minutes, until done.
Cream butter and sugar. Add eggs. Alternate with flour and milk. Add spices to flour. Bake at 350° for 30 to 45 minutes.
Beat eggs well and dip chicken in them, then dip chicken in bread crumbs. Fry in oil and brown on both sides. Drain on paper towel. Put the chicken in a casserole dish. Dissolve bouillon in a cup of hot water and add reserved mushroom liquid; stir well. Pour over the layered chicken and add the mushrooms. Bake at 350° for 40 to 45 minutes. At end of baking time, remove from oven and add enough slices of cheese to cover chicken. Return to oven and bake until cheese melts.
Mix the ingredients well. Then add mayonnaise, Worcestershire sauce and horseradish to taste and spreading consistency. Use any kind of crackers.
In mixing bowl, combine the flour, cornmeal, sugar, baking powder, chili powder and salt. Chop scallion. Beat milk, applesauce and egg until just combined and stir in scallion and corn. Stir flour mixture into milk mixture until just combined but still lumpy. Spoon into prepared muffin pans. Bake until edges start to brown. Bake at 400° for 15 to 20 minutes. They are great with chili and soups.
Preheat oven to 425°. Melt shortening in frypan placed in oven. Beat egg; add 1 cup milk. Stir in cornmeal, flour, sugar, salt and baking powder. Turn into frypan with melted shortening. Pour over remaining milk. Do not stir. Bake 25 minutes at 425°.
Beat eggs, sugar and oil with mixer. Stir Herman, soda, salt, flour, baking powder, 1 teaspoon cinnamon, raisins and 1/2 cup nuts or walnut flavoring together with a spoon. Pour into a 9 x 13-inch pan or two loaf pans.
Melt 2 tablespoons unsalted butter in a heavy medium skillet over medium heat. Add onion and garlic; saute until onion is golden brown, about 10 minutes. Set aside. Place Brie and cream cheese (cut in large pieces) in a large microwave-safe bowl. Microwave on Medium just until melted, about 2 minutes. Whisk in onion mixture, sour cream, fresh lemon juice, brown sugar and Worcestershire sauce. Season to taste with salt and pepper.
In a Dutch oven over low heat, cook onions in butter until soft but not brown. Add paprika and rub into onions with wooden spoon. Add chicken, meaty side down, and stock. Bring to a boil, then cover and gently simmer for 1 1/2 to 2 hours. Chicken should be very tender and onions mushy. Remove chicken to a platter and debone. Cut larger pieces into serving chunks, if you wish. Add 2 tablespoons of cooking liquid to cornstarch and mix well. Add this mixture to liquid in pot. Bring to a boil and stir until thickened. Reduce heat and stir in sour cream, heating just to simmer point. Add chicken, cover and simmer a few minutes until heated through. Holds well at low heat.
Do not use mixer. Pour liquid into crumb mixture and mix with spoon. Pour into greased oblong pan. Place 1 cup crumbs on top and bake at 350° for 40 to 45 minutes.
Preheat oven to 425°. Mix eggs, sugar, flour and cream. Pour the mixture over peach slices which have been arranged in the bottom of the pie shell. Dot the top of the tart with butter. Bake for 10 minutes at 425°; reduce heat to 350° and bake for 30 minutes more.
Mix beef, seasoning mix and cold water. Shape in tartlet muffin pans, as mini-tartlet shell. Mix sour cream, taco sauce, olives and chips. Place one teaspoon of filling into each meat shell. Mound slightly. Sprinkle with Cheddar cheese. Bake 7 to 8 minutes at 425°. Remove from pan. Serve immediately or freeze and reheat at 375° for 10 to 15 minutes. Makes 30 tartlets.
Beat until smooth or blend in blender until smooth. Pour into greased pie plate then pour nuts over top. Bake at 350° for 30 to 35 minutes until knife comes out clean.
Preheat oven to 350°. Sift flour, cinnamon, nutmeg, cloves and baking soda. In a large bowl mix margarine, sweetener and egg. Mix in dry ingredients, alternating with applesauce. Fold in raisins, cereal and nuts; mix thoroughly. Drop onto greased cookie sheet by tablespoon. Lightly flatten with a fork dipped in milk. Bake for 7 to 8 minutes. Makes 36 cookies.
Stir salt in water until salt is dissolved; pour over cucumbers. Let stand for one week; drain well. Add alum; soak 24 hours in the alum water; drain well. Split cucumbers; let them drain. Wash churn; dry it.
Cook spinach according to directions. Drain and reserve liquid. Melt butter or oleo in saucepan over low heat. Add flour and stir until well blended, but not brown. Add onion and cook until soft and clear. Add liquid slowly, stirring constantly, until smooth and thick. Continue stirring. Add seasoning and cheese which has been cut into small pieces. Stir until melted. Combine spinach. Pour into casserole and top with buttered bread crumbs. Bake at 350° until bubbly.
Spread rice on bottom of small roasting pan. Sprinkle mushrooms and pepper over rice. Lay chicken pieces over this. Dilute mushroom soup and onion soup with water. Pour over chicken. Bake covered at 350° for 2 hours.