HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil peeled and sliced carrots in salted water until soft; drain. Mix cheese and butter with cooked carrots. Pour in baking dish. Top with crushed Ritz crackers. Bake at 300° until brown. It's a lot better than it sounds.
Cook noodles. Cut corned beef and cheese into cubes. Layer in a greased casserole (save some cheese for top). Pour soup-milk mix over and add more cheese. Bake at 350° for 30 minutes.
Mix and pour in unbaked pie shell. Bake at 450° for 10 minutes, then at 350° until brown, about 30 minutes.
Cream margarine and sugar. Add eggs, one at a time, mix well after each. Add remaining ingredients. Pour into greased 9 x 13-inch pan. Bake at 350° for approximately 30 minutes. Cool and cut into squares.
In large skillet or slow-cooking pot with browning unit, cook beef and onion until meat loses its red color. Pour off excess fat. In slow-cooking pot, combine beef and onion with tomato sauce, wine, oregano, garlic salt, basil, salt and pepper. Cover and cook on low for 4 to 5 hours.* Pour into greased shallow baking dish. In the meantime, cook whole zucchini in a regular pan of boiling salted water about 15 minutes or until barely tender. Cut lengthwise in halves and arrange, cut side up, on top of meat mixture in baking dish. Sprinkle with cheese. Bake in 350° oven 30 to 45 minutes. Makes 5 to 6 servings.
Saute onions in butter and oil in covered saucepan for 5 minutes. Add sugar and salt; cook over moderate heat until onions are transparent. Add flour and stir for 3 minutes. Raise heat and add broth and wine. Season and simmer, partly covered, for 45 minutes.
Cover a 14-inch pizza pan with foil. Slice cookies and place, overlapping, on pizza pan. Freezing cookie dough will make it easier to slice. Bake at 375° for 10 to 12 minutes. Let cool completely. Remove foil.
Mix together flour, Crisco and salt with a pastry cutter. Mix remaining ingredients and add to flour mixture. Mix thoroughly but do not overwork! This recipe makes 4 pie crusts or 2 double crusts. Divide dough into 4 balls. Roll out on floured board, being very sure not to overwork the dough because it will get tough. Balls may be frozen. Just allow thaw time and roll out as needed. Can do ahead.
Preheat oven to 375°. Mash bananas and lemon juice until smooth. Cream oil and honey together. Add bananas. Sift dry ingredients and mix in wheat germ. Add to bananas and stir in nuts. Turn into a greased pan; bake 45 minutes.
Wash the strawberries and cut into slices. Put the slices in a bowl; put the glaze into bowl and mix. Pour the mixture into crust; cover evenly. Put Cool Whip on top. Chill 30 minutes. Ready to serve.
Mix all together and shape in a ball. Roll in chopped pecan pieces. Wrap in wax paper and refrigerate.
Rub generous amounts of salt, garlic powder, Cayenne pepper on chicken and let stand at room temperature for 30 minutes. In frying pan, cook smoked sausage until brown. Drain and set aside. In medium bowl, combine onion, bell pepper and celery. Set aside. Combine flour, 1/2 tsp. salt, 1/2 tsp. garlic powder and 1/2 tsp. Cayenne pepper. Coat chicken well in flour mixture. Reserve 1/2 cup flour mixture. In large cast iron skillet (no other type will work) heat 1 1/2 inches of cooking oil and fry chicken until brown on both sides. Drain. Pour hot oil into glass measure cup, leaving brown particles in skillet. Return 1/2 cup hot oil to pan. Place skillet over high flame. Use metal whisk and gradually stir in 1/2 cup flour mixture. Cook, stirring constantly, until roux is dark red brown, about 3 1/2 to 4 minutes. Remove from heat and add vegetable mixture until vegetables are soft. Place stock in large Dutch oven and bring to a rolling boil. Add roux to stock by spoonfuls, stirring until each spoonful is dissolved. Reduce heat to simmer. Bone and dice chicken. Add sausage, minced garlic and chicken. Continue simmering for 30 minutes to 1 hour. Serve over hot cooked rice.
Combine first five ingredients in large mixing bowl. Beat well. Stir in pecans and poppy seed.
Set oven to 350°. Cream shortening and sugar; add eggs to mixture, singly beating after each egg. Sift flour, soda, baking powder, cinnamon, allspice and cloves together and add to creamed mixture alternately with applesauce, mixing after each addition. Blend in raisins and nuts. Bake in wax paper lined layer pans. Grease sides and bottoms of pans. Bake for 30 to 35 minutes or until toothpick comes out clean.
In a large mixer bowl, beat the cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours until set. Top with cherry filling before serving. Refrigerate leftovers.
In a large bowl, combine the flour, sugar, poppy seeds and baking powder. In another bowl, beat eggs with milk, oil and vanilla until blended. Stir liquids into dry ingredients until smooth. Mix in the nuts. Pour batter into two greased and floured 9 x 5 inch loaf pans. Bake at 350° for 50-60 minutes or until loaves test done. Cool for 5 minutes. Remove from pans. Finish cooling on racks. Serve warm or at room temperature.
You can use sugar substitute if desired. For a richer tasting mix, add 1/3 cup powdered nondairy coffee creamer and/or a tablespoon or so of malted milk powder.
Thaw bread dough and let rise once. Divide dough into 4 round loaves, about 4-inches in diameter. Place on baking sheet coated with nonstick cooking spray. Let rise 1 hour. Bake in 375° oven for 25 minutes. Cool loaves on wire rack. Slice top third of each loaf. To make bread bowls, remove bread inside each loaf, leaving about 1/3-inch shell. Reserve shells and tops. Save inside of bread for breadcrumbs.
With electric mixer, gradually blend soup into cheese; beat just until smooth. Mix remaining ingredients. Chill. Makes 2 1/2 cups of dip.
Line 11 x 17-inch pan with graham cracker squares. Mix margarine, egg, sugar and milk. Bring to a boil. Remove from heat. Add nuts, coconut and graham cracker crumbs. Spread this mixture over crackers. Add layer of crackers on top of this. Put vanilla icing on top. Cut in squares to serve.
Trim crust from bread and cut each slice into 5 strips. Place in oven, 200°, for 2 hours to make crisp. Combine peanut butter and cooking oil in saucepan, stirring constantly, until smooth. Dip bread slices in this mixture. Combine graham cracker crumbs and powdered sugar; dip bread sticks into this mix after dipping in peanut butter and oil mix.
Melt almond bark; stir in peanut butter. Add Cap'n Crunch cereal and nuts. Stir well. Drop on wax paper by spoonfuls. Allow to harden.
Skin potatoes and boil whole until soft (stick a fork through easily). Drain potatoes and cool enough to handle. Slice potatoes into large bowl. Add mayonnaise for desired consistency. Add chopped onions and celery (again only add enough to your taste). Mix well; add chopped eggs, salt and pepper. Again mix well. Top with paprika and egg wedges for decoration. Refrigerate and serve.
Saute celery & onion in butter in a large dutch oven until tender. Add next 9 ingredients; cover and simmer 20 minutes or until vegetables are tender. Remove from heat and mash vegetables with a potato masher. Add milk & cheese. Cook on low heat stirring consistently until cheese is melted. Makes 10 cups.
Drain canned vegetables. Mix in chopped vegetables. Mix together the remaining ingredients in small saucepan; bring to a boil. Pour over vegetables. Refrigerate several hours or overnight before serving. Keeps well.
Separate biscuits and tear into bite-size pieces. Melt margarine. Dip pieces into margarine, then into cinnamon-sugar mixture. Bake at 425° for 5 to 7 minutes.
Cook bacon. Cook onion in bacon drippings. Add cabbage (cut in quarters), salt, pepper and water. Cook on low for 10 minutes. Add vinegar and brown sugar. Cook 15 to 20 minutes more. Add crumbled bacon. You may add a tart sliced apple the last 15 minutes if desired.
Saute celery, margarine and onion. Melt milk and mushroom soup over low heat. Add Cheez Whiz. Add everything together. Bake at 350° for 1/2 hour. Cover with foil.
Beat egg whites with dash of salt and vanilla until soft peaks form. Gradually add sugar, beating until stiff. Fold in coconut.
In a bowl, beat eggs until frothy and lemon-colored. Add sugar, flour, baking powder and salt. Mix until smooth. Stir in apples, pecans and vanilla. Mix well. Put mixture in a buttered 12 x 8-inch baking pan. Bake at 325° for about 45 minutes or until crusty and brown on top. Serve with vanilla ice cream. Serves 6.
Cook celery and onion in shortening until golden. Add crumbs and parsley, mixing thoroughly. Add oysters, seasonings, and eggs. Add small amount of stock if oyster liquid does not moisten stuffing enough. Place in buttered casserole, cover and bake at 325° for 30 minutes.
In large skillet, saute onions, green pepper and garlic in oil until onion is tender-crisp. Add beef and cook until meat is browned. Drain excess fat. Stir in ketchup and next 3 ingredients. Heat to boiling.
Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain. Place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.
Pour pineapple juice into a saucepan. Mix together flour, sugar, eggs and butter. Add to pineapple juice. Mix and cook until thick. When cool, add pineapple chunks, bananas and marshmallows. Chill and enjoy.
In a saucepan, combine water, chocolate, sugar and salt. Cook and stir over medium-low heat until chocolate melts. Gradually stir in milk. Heat just to boiling. Do not boil.
Dissolve gelatin in hot water; add juice from drained pineapple. Chill until mixture begins to thicken. Combine sour cream with mixture and beat with a mixer until light and fluffy. Fold in nuts and pineapple. Pour into lightly oiled mold. Congeal.
Brown ground meat, onion, peppers, salt and pepper. Add tomato sauce and Worcestershire sauce. Add cheese and heat until cheese has melted. Serve with chips.
Set your microwave on 50% power. Combine sugar, butter, milk, marshmallows, cornstarch, and salt in 4 quart mixing bowl. Cook until it boils. (I stir every 2 or 3 minutes), When it starts to boil, time it for 3 minutes, stirring after 1 1/2 minutes. Remove the bowl from the oven and add the chocolate chips. When they are pretty well melted, add the vanilla and nuts. Use an 8 x 8 inch pan or the small glass utility pan. Line with foil, leaving it stick up around the edges. Pour in the fudge. Put in freezer for 1 hour. Lift the fudge out with the foil, peel off the foil and cut the fudge. Store in covered container in refrigerator.
Put ingredients in blender and blend for one minute. Put in medium saucepan. Cook on low for 15 minutes. Refrigerate. Serve with tortilla chips.
Cream margarine and sugar. Add eggs and chocolate. Mix well. Cover 9 x 13-inch pan with 2/3 of crushed wafers. Pour chocolate mixture over crumbs. Combine Cool Whip and marshmallows. Pour over chocolate. Top with candy and remaining crumbs. Chill 24 hours.
Preheat deep fryer on medium with the vegetable oil, add onion salt to the oil. Cut potatoes into quarters. Deep fry for 1 1/2 minutes, check, stir occasionally. Remove when brown. Place on paper toweling to drain. Add salt as desired.
Combine sugar, butter, cocoa and milk in bowl. Do not stir! Microwave on High for 2 minutes. Add vanilla. Beat for 2 minutes or until thick. Pour into buttered 8-inch dish. Cool and cut into squares.
Beat egg whites until foamy. Gradually add sugar to egg whites while beating. Beat until stiff, but not dry peaks form. Fold in chocolate. Fold in nuts. Drop by teaspoonfuls on greased cookie sheet and place in preheated 350° oven. Turn off heat. Leave for at least 3 hours. Makes 60 small kisses. Store in airtight container.
Cook pasta according to pkg. directions. Mix pasta, chicken, peppers, onions, and olives. Pour Italian dressing over mixture and refrigerate until chilled. Before serving, sprinkle with feta cheese.
Mix all ingredients. Pour into pie shell. Bake for 45 minutes at 350°.
Roll tenderloin in flour; brown in oil with onion, celery and garlic. Add soup and water with rice and pour all into casserole; cover tightly. Bake at 350° for 1 hour and 30 minutes. Serves 4 to 6.
Cream Crisco, sugar and vanilla. Add eggs one at a time, beating after each addition. Sift dry ingredients together and add alternately with buttermilk. Place batter into greased 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes.
Mix all ingredients. Marinate 1 hour or more (baste with marinade). Kielbasi and/or links should be cooked (in marinade) according to package directions.
Preheat oven to 350°. Place cooked, drained broccoli in the bottom of an ungreased 9 x 13-inch pan. Place layer of cut up chicken over this. Mix lemon juice, sour cream, mayonnaise and soups. Spoon over chicken layer then sprinkle cheese on top. You may top with buttered bread crumbs, crushed chips or Ritz crackers, crushed. Refrigerate at this point. Allow to come to room temperature and bake at 350° for 30 to 40 minutes.
Add dry ingredients together; mix. Add wet ingredients to dry. Use electric mixer; mix well. Add chocolate chips last, by hand.
Brown beef mixed with salt, pepper and cumin. Add ingredients in layers. Bake in preheated 350° oven for 45 minutes in 13 x 15-inch casserole sprayed with Pam. Makes 6 servings.
Brown ground chuck in small amount of favorite shortening and break up into small pieces. Add remaining ingredients and simmer 1 hour or until thick. Serve hot on your favorite bun.
Bake at 700° until the timer dings. This is real tasty and I had it for my 4th birthday.
Put fillets in shallow pan and add milk to cover. Let stand for 1 hour. Put almonds with peel in small bowl; cover with water. Place in microwave on High for 1 minute. This will make peeling come off easily. Sliver the almonds with paring knife and set aside. Remove fillets from milk and put in flour mixture (flour, salt and pepper). Toss lightly and shake off excess. Brown fillets in oil until lightly brown on both sides. Discard oil. Put butter in skillet and add nuts. Saute until golden brown. Place fillets on platter and covered with toasted almonds. Serve.
Dissolve jello in boiling water, add strawberries, breaking with fork as you stir. Chill until slightly thickened. Pour over cream cheese layer. Chill until set.
Brown hamburger with one onion. Cut up celery. Soak barley in water; drain. Bake at 350° for 2 hours.
Line pan with foil. Place crackers flat on bottom of pan. Boil butter and sugar 3 minutes. Spread over crackers. Bake in 400° oven for 5 minutes. Sprinkle chocolate chips over this while hot. Return to oven to melt. Remove and spread evenly. Sprinkle with chopped nuts. Break into pieces when cool.
Pour boiling water over bran cereal. Add remaining ingredients in order given. Cover and keep refrigerated up to six weeks. Bake in greased muffin tins at 375° for 15 minutes.
Mix corn bread, celery, onion and seasoning. Add well beaten egg and butter; mix thoroughly. Moisten with hot chicken broth until soft. Pour into a well-greased baking pan. Bake at 400° for 25 to 30 minutes or use to stuff a small chicken or turkey.
Let cheese reach room temperature. Then, thinly spread cheese on slice of meat. Roll up and secure with a toothpick. Tray freeze. When frozen, slice 3/4 to 1-inch pieces. Place on party dish with toothpicks on the side or freeze and use at a later date.
Combine soup, mayonnaise, lemon juice and curry; set aside. Layer broccoli, chicken, soup mixture, cheese and crumbs and bake 30 minutes at 350°.
Heat milk until just under boiling. Add sugar and salt. Set aside to cool. Beat eggs slightly. Add vanilla. Cut bread into cubes and spread in buttered 9 x 13-inch baking dish. Mix milk and egg mixture. Pour over bread. Sprinkle cinnamon and raisins over top. Place pan in larger pan with 1/2-inch of water in it. Bake at 350° for 50 minutes (until knife inserted in center comes out clean). Serves 6.
Combine first 4 ingredients. Stir lightly. Place in sheet cake pan. Sprinkle with nuts. Bake at 475° for 45 minutes. Serve with Cool Whip.
Cube meat from leg of lamb in 4 to 5-inch pieces. Place 1 cube of meat on a large square of heavy-duty aluminum foil. Add 1-inch cube of cheese, 1 small carrot, 1 small onion, 1 piece of celery, 1 medium potato, which has been pared and cut in half and rubbed with butter. Add a squeeze of lemon juice, salt and pepper. Fold the foil and refold tightly. Bake 2 hours in 350° oven. Serve each foil package intact on dinner plate, allowing each guest to open his own.
First Layer: Melt together 1/4 cup chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter. Microwave about 1 minute. Mix well. Pour into an ungreased 9 x 13-inch pan.
Select young tender pods of okra. Wash, cut off ends and slice crosswise. Mix salt, pepper, meal and flour in a bag or bowl. Add okra and shake or stir until okra is covered with dry mixture. Have the shortening hot in a skillet. Add the okra. Cook until tender and browned, stirring occasionally.
Combine first 8 ingredients and make into meatballs. Brown in 350° oven for 15 to 20 minutes. Saute remaining ingredients for sauce. Cook until well blended; thicken. Add meatballs. Simmer until well blended. Serve with toothpicks or over rice.
Dissolve Jell-O in boiling water. Make up to 3/4 cup with cold water. Refrigerate until almost set.
Preheat oven to 400°. Butter a 1-quart baking dish. Combine all ingredients. Pour into prepared pan. Bake for 20 to 25 minutes. Serve with tortilla chips or toasted pita bread. Makes 8 to 10 servings.
Combine onion and water in a 1 1/2-quart covered casserole dish and microwave 2 to 3 minutes. Add crumbled ground beef. Microwave 2 1/2 minutes. Drain and add cheese, sour cream, parsley, salt and pepper; set aside. Wrap tortillas in paper towel and microwave 1 minute. Combine remaining ingredients; pour half of this sauce into a 12 x 8-inch dish. Place 2 1/2 tablespoons of meat mixture in center of each tortilla and roll up. Place seam side down in the sauce. Top with remaining sauce. Cover with plastic wrap. Heat 11 to 12 minutes. Turn after 5 1/2 minutes. Serves 6 to 8.
Brown ground beef and onion until onion is transparent; drain. Stir in tomato sauce, mushrooms, parsley, salt, oregano and pepper. Pour mixture into unbaked pie shell. Top with cheese, then top with other pie crust. Brush top with beaten egg and cut slits in top crust. Bake according to pie crust directions (until crust is brown).
Cook noodles according to package directions and drain. Beat eggs; add rest of ingredients (room temperature). Mix together and add noodles. Mix well. Pour into large rectangular pan or glass casserole, either greased or sprayed with Pam. Bake at 350° for 1 hour.
Mix together mayonnaise, vinegar and sugar and pour over other ingredients. Chop all remaining ingredients into small pieces, with bacon fried crispy and cut into small pieces. Mix in last 3 ingredients into salad bowl. Serve and eat.
Mix and form into 1-inch balls. Bake in 325° oven for 35 minutes. Can be frozen and baked as directed when needed.
Sift dry ingredients together. Cut shortening in. Add the yeast and buttermilk. Mix with large spoon real good. This makes a large bowl full. Pinch off each day just the amount you want to bake. This keeps a week to 10 days. Keep remainder of dough in refrigerator. Bake at 400° for 12 to 15 minutes.
Cook and mash potatoes. Do not add any milk to mash. Add 1/2 stick margarine or butter and Velveeta. Beat until melted. Salt and pepper to taste. Cook noodles. Saute onion and 1 stick margarine. Put 1/2 onion mixture in bottom of 9 x 13-inch lasagna pan. Add 3 noodles, 1/2 potato mixture, 3 more noodles, rest of potatoes, last 3 noodles, rest of the margarine and onions. Cover and bake at 350° for 15 minutes. Makes 8 servings.
In large skillet brown chops slowly on both sides without added fat. Remove chops and pour off fat. Put apples in a shallow baking dish and distribute onion evenly over the top, overlapping if necessary. Sprinkle lightly with salt, pepper and paprika. Add 1/2 cup water. Cover tightly with lid or tinfoil and bake in preheated 400° oven 45 minutes.
Cook green beans in water; drain and keep warm. Don't overcook as the beans will become mushy. Combine mustard, sugar, butter, salt and pepper in a small pan. Heat slowly, stirring constantly, until the butter melts. Stir in the lemon juice and vinegar. Pour over hot green beans. Can be prepared ahead, adding the sauce to the beans just before serving.
Combine all ingredients except butter and seasoning. Boil 5 minutes. Remove from heat; add butter and season to taste. Serves 4.
Mix ingredients thoroughly in a large bowl. Shape dough into balls about the size of a small pecan. Place on ungreased cookie sheet. Bake at 350° for 20 to 35 minutes or until lightly golden brown.
Heat oven to 350°. Grease and flour loaf pan (9 x 5 x 3-inch). Mix all ingredients until moist. Stir vigorously for 30 seconds. Pour batter into pan. Bake 55 to 60 minutes.
Brown ground chuck. Drain. Crumble meat over bottom of a 2-quart casserole. Slice onion on top of meat. Add chicken soup (undiluted) and spread over onions, then put on a layer of Tater Tots. Add the diluted cream of mushroom soup. Sprinkle with shredded cheese and bake in a 350° oven for 1 hour and 15 minutes.
Mix butter and sugar well with mixer. Add eggs, salt, soda and vanilla. Mix well. Add buttermilk and flour. Drop by spoonful on greased cookie sheet. Bake at 375° for 12 minutes.
Peel potatoes. Cut into thin slices. Brown potatoes in hot oil. Turn heat to low. Dot with butter and sprinkle sugar on top. Cover with lid and turn off heat. Let set for 10 minutes.
Mix ingredients and add Raisin Bran. Allow to chill for 24 hours. Bake at 375° for 15 to 20 minutes. Can add more raisins, if desired. Makes large batch. Batter will keep 6 weeks in refrigerator.
Mix all ingredients well and let stand 5 minutes. Then drop by teaspoonfuls onto greased cookie sheets. Bake at 350° for 15 minutes or until golden brown. Remove to cool on wire racks right away or they'll stick! Makes 1 1/2 dozen.
Combine meat, carrots, celery and onions. Mix flour, sugar, salt and basil; stir into meat mixture. Stir in tomatoes and wine. Cover tightly and bake at 300° for 3 to 3 1/2 hours. Sir in mushrooms and water chestnuts; cook 10 minutes longer.
Place layers in a greased shallow pan. Put ground beef on layers. Add tomato soup and then mushroom soup. Bake for 1 hour at 375°. (Cheese may be added.)
Cream peanut butter and cream cheese together. Add confectioners sugar; mix well. Beat in Cool Whip with electric mixer on low speed. Pour into crust. Chill for 2 hours or until firm.
Mix Kool-Aid and sugar in a 1 gallon container. Add 8 cups water, stirring until well mixed. Pour in pineapple juice. Add enough water to fill container. Yields 25 servings.
Brown rabbit with garlic in bacon drippings. When brown, add other ingredients. Cover tightly and simmer for 1 1/2 hours or until rabbit is tender.
Sift together flour, salt, baking powder, sugar and soda. Cut in softened margarine. Add buttermilk and shape into large ball. Knead 6 to 8 times on lightly floured surface. Roll out and cut biscuits. Bake at 450° for 10 minutes.
Preheat oven to 350°. Grease and flour oblong pan, 13 x 9 x 2-inches, or two 9-inch or three 8-inch round layer pans. Beat all ingredients in a large mixing bowl at low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes, scraping the bowl occasionally. Pour into pans. Bake until a wooden pick inserted in the center comes out clean (about 45 to 50 minutes for oblong, 35 to 40 minutes for layers). Cool. Frost with Vanilla Butter Frosting, if desired.
Beat egg and add milk and salt. Add flour until mixture is stiff. Roll mixture on pastry cloth (well floured) and let sit for approximately 20 minutes. Fold pastry in half and cut into strips. Leave strips long enough to make them fun to eat! Use immediately or refrigerate until ready to use!
Good marinade for pork chops. After standing in sauce overnight, broil or charcoal grill chops.