HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, brown beef, onion and garlic. Drain; cool. Stir in cheese, crumbs, parsley, and egg. Season with salt and pepper. Cook shells. Use meat mixture to stuff shells. Spoon 1/4 of sauce over bottom of baking dish. Place shells on top of sauce. Pour remaining sauce over shells. Sprinkle with Parmesan cheese. Bake at 350° for 25 minutes.
Beat egg yolks in a bowl. Add flour and melted butter. Stir milk in slowly. Add sugar and lemon juice. Mix well. Stir in beaten egg whites. Arrange rhubarb in pie shell and pour mixture over it. Bake at 450° for 10 minutes and then reduce to 350° for 30 minutes.
Pound veal until very tender. Season with salt and pepper. Beat egg and 1 tablespoon of water. Dip meat in egg mixture, then in bread crumbs. Brown in shortening. Arrange veal in shallow baking dish. Mix soup, water, onion, garlic and thyme. Pour over veal. Top with cheese. Bake at 350° for 30 minutes. Serves 4.
Whip cream until stiff, adding 1/2 c. sugar one tablespoon at at time. Break eggs and separate. Beat egg yolks slowly adding 1 c. sugar. Beat until sugar is dissolved and the mixture smooth. Whip egg whites to frothy peaks by adding 1/2 c. sugar one tablespoon at a time. Mix yolks with bourbon, add whipped cream and fold in egg whites. Sprinkle with nutmeg and serve. Yields 8 servings.
Mix first 4 ingredients. Melt butter; pour over mixture and mix well. Reserve some crumbs for topping. Press into bottom and sides of jelly roll pan. Cover with cherry pie filling. Sprinkle with crumbs. Bake at 350° for 1/2 hour, then at 300° for 15 minutes. Serves about 20.
First four ingredients get to room temperature. Mix well and form into ball. Roll in chopped nuts. Refrigerate. Can be made a day ahead. Set out in time to come to room temperature for serving.
Bring the syrup and sugar to a boil. Remove from heat immediately and stir in peanut butter and Rice Krispies. Spread into buttered cookie sheet and smooth with rolling pin. Pour melted chocolate and butterscotch morsels over top. After morsels become hard, cut into desired size pieces.
Bake brownies according to box directions and let cool. Crumble 1/2 into bowl. Mix pudding according to box directions and pour 1/2 over brownies. Layer 1/2 of Cool Whip, 1/2 of Heath bars and 1/2 of nuts on top of pudding. Repeat with remaining 1/2 of ingredients.
Cream eggs with sugar; add cocoa, then alternate milk with flour. Add baking powder, baking soda and water; mix. Bake 30 to 40 minutes at 350°.
Combine first 8 ingredients and mix well. Sift together flour and baking powder. Mix flour mixture with apple mixture. Drop into deep hot oil; drain and dust with powdered sugar to serve.
Cream the shortening and sugar. Beat in eggs and mix in pumpkin. Mix nuts with dry ingredients and add alternately with boiling water. Bake at 350° for 1 1/2 hours. Makes 2 loaves.
Brown flour in oil until it is a deep red-brown, stirring constantly to prevent burning. Add onion, celery, green peppers and garlic. Cook until vegetables are tender. Stir in beef, pork, giblets and seasonings. Continue cooking until meat loses its red color. Blend in broth, cover and simmer 25 minutes. Stir in rice and onion tops. Cook 5 minutes longer. Mixture should be slightly moist. Serves 6.
Preheat oven to 350°. In small bowl, combine vanilla wafer crumbs and margarine. Mix well. Press firmly onto bottom and sides of 9-inch pie plate. Bake at 350° for 5 minutes. Cool completely.
Chop smoked beef until fine. Mix with cream cheese (slightly softened) and Ranch dressing. Make into 2 balls of equal size. Roll each ball in chopped pecans. Serve with crackers. Keep balls refrigerated. However, they taste better after sitting out of refrigerator for awhile.
Several hours before preparing salad, or night before, put small amount of red wine oil and vinegar dressing mixed with garlic salt in refrigerator. Peel off and wash fresh spinach. Dry well (a hair dryer helps). Mix spinach with oil and garlic salt from refrigerator. Cut or slice hard-boiled eggs and crumble crisp bacon into salad. Toss and serve.
Mix all ingredients. Pour in 9-inch deep unbaked pie shell. Cook at 325° to 350° until thick, about 45 minutes to 1 hour.
Melt margarine. Add sugar, cocoa and milk. Mix well over low heat. Increase heat and bring to a boil. Boil for 2 minutes. Remove from heat and add oatmeal and peanut butter. Mix well. Drop by tablespoon onto wax paper. Let cool.
Preheat oven to 425°. Line 10-inch pie pan with pie crust. Mix apples and cranberries and put half of the fruit in the bottom of the pie crust. Mix water, apple juice and lemon juice. Drizzle half of the liquids over the mixed fruit in the pie crust. Mix cornstarch, sugar, nutmeg, cinnamon and apple pie spice. Sprinkle half of this dry mixture over the fruit in the pie crust. Repeat layers of mixed fruit, liquid and dry mixtures. Cube butter and distribute across the top. Put top crust in place; crimp edges and using a fork or knife tip, make multiple punctures in the top to allow steam to escape. Bake in 425° oven for 10 minutes; lower heat to 350° and bake for 50 additional minutes. Allow to cool before serving. Makes 1 pie.
Heat pan. Add oil. Saute tofu 2 to 3 minutes. Add green beans, reserved juice, tomatoes and noodles. Heat about 5 minutes or until hot. Place on serving platter. Top with Parmesan cheese, wheat germ and sunflower seeds.
Spray a 9 x 13-inch baking pan with nonstick spray and set aside. Roll out dough on a lightly floured surface to a 9 x 12-inch rectangle. Use your hands to stretch dough if necessary. Brush top of dough with 1/2 melted butter. Mix brown sugar and cinnamon in a small bowl. Sprinkle 3/4 sugar mixture over dough. Spread evenly to edges. Roll up dough jellyroll style. (You should end up with a 12-inch long loaf.) Pinch edges to seal. Using a very sharp serrated knife, slice loaf into 12 equal pieces. Arrange pieces close together in baking pan. Cover with a kitchen towel and let rise in a warm place until double in size (about 1 hour).
Sift flour once; add baking powder and salt gradually to eggs; add butter. Beat in dates and nuts. Add flour alternately with hot water, beating well. Divide mixture into two greased pans, 8 x 8 x 2-inches, spreading batter thin. Bake in slow oven, 325°, for 30 to 35 minutes. Cool; cut in strips, 2 3/4 x 1-inch. Remove from pans and roll in powdered sugar. Makes about 48.
Place sliced zucchini, onion and butter or margarine in skillet and brown. Stir stewed tomatoes, spaghetti sauce mix and mushrooms together. Gently stir into the zucchini mixture. Pour into casserole dish and top with Mozzarella cheese. Bake at 325° until cheese melts.
Heat until melted. Bring to a boil. Stir constantly 2 minutes.
Arrange cabbage wedges in deep 3-quart baking dish. Top with half the onion rings and water. Sprinkle with 1 teaspoon of bouillon, 1/4 teaspoon nutmeg and 1/8 teaspoon of pepper. Place chicken breast on top and add remaining onion rings. Sprinkle with remaining bouillon, nutmeg and pepper. Cover and bake at 350° for 45 minutes. Remove cover and adjust oven to 375° and bake for 15 minutes more or until chicken is brown and fork-tender.
Boil the chicken in a large container until you can separate bones when cool. Add tomatoes and other ingredients. Cook slowly, approximately 2 hours. Add shrimp and cook until tender. Add bay leaves; simmer. Serve over rice.
Spread cream cheese in 8 x 8-inch foil pan or casserole dish. Mix other ingredients, except cheese and chips, and place on top of cream cheese. Sprinkle cheese on top. Bake at 350° for 1/2 hour.
Boil chicken breasts, debone and chop. Mix chicken, cheese and melted butter. Form fist shaped balls and roll in crescent rolls. Bake at 375° until brown. While the rolls are baking, mix the soup, broth and milk. Pour over rolls and put back in oven until mixture thickens, 15 to 20 minutes.
Mix dry ingredients first and add the rest. Cook and stir constantly over medium heat until thick. Add 1 teaspoon vanilla. Pour in baked pie shell and cover with meringue. Brown in oven. Triple for 2 large pies.
Saute vegetables in butter for 10 minutes. Add soup, beer and broth; mix. Simmer 10 minutes or until beer stops foaming.
Peel, core and chop apples into small pieces. Mix together with 3 teaspoons sugar and cinnamon. Set aside. In large bowl, combine sugar and flour. Beat. Add eggs, orange juice and vanilla. Sift together flour, baking powder and salt. Add to creamed mixture. Beat until smooth. Pour 1/3 batter into greased and floured 12-cup Bundt pan, alternating with 1/2 apple mixture. Repeat. End with layer of batter on top. Bake at 325° for 60 minutes or until done. Cool in pan 10 to 15 minutes. Turn out to cool. Sprinkle with powdered sugar.
Dissolve Jell-O in boiling water. Add marshmallows and stir until marshmallows are dissolved. Add 1 cup of mixed apricot and pineapple juice and chill slightly. Add apricots and pineapple and let set until firm.
Saute onion, celery, bell pepper and mushrooms in oleo. Cut boiled chicken in pretty large pieces. Sprinkle chicken with lemon juice. Add vegetables and cup of broth to soups. Heat but do not boil. Fold in cheese, noodles, chicken and Worcestershire. Bake 325 for 30-35 minutes. May freeze then bake later. Makes three 1 quart casseroles.
Combine all ingredients; stir until well blended. Use to marinate beef or lamb before grilling. Yields 1/2 cup.
Add butter and 1/2 cup water to tomatoes in boiler. Salt and pepper to taste. Bring to rolling boil for 2 minutes. In a cup, mix cornmeal and 1/4 cup water, then finish filling cup with sweet milk. Stir well; add to tomato mixture, continuing to stir well. Cut off heat and cover with lid. Allow to sit for 10 minutes, then serve. This is good with hot cornbread.
Mix pudding and milk as directed. Fold in Cool Whip. In Pyrex dish, layer pudding, bananas and vanilla wafers, beginning and ending with pudding. Sprinkle with crushed wafers. Good for church dinners.
In large skillet over medium heat, saute celery, onion and ham in oil about 2 minutes or until celery is crisp-tender. Stir in rice, water, salt and thyme. Bring to boil; reduce heat. Cover and simmer about 20 minutes or until rice is tender and liquid is absorbed. Stir 1/2 cup cheese into rice mixture; cook until cheese melts. Sprinkle with remaining cheese and serve at once.
Melt butter in medium Pyrex dish in 350° oven. Add soups and rice. Cook, uncovered, approximately 20 minutes or until all liquid is absorbed.
Preheat oven to 350°. Place garlic on small baking sheet; pour 1 tablespoon olive oil over and toss to coat. Bake until soft, 15 to 20 minutes. Cool garlic. Press garlic between fingertips to release from peel. Transfer garlic to bowl. (Can be prepared 1 day ahead, cover and refrigerate.)
Blend all ingredients together. Fold in as much shrimp as you want. Better if you let sit overnight.
Mix apples and sugar together; let stand 1 hour to form its own juice. Stir often. Sift together dry ingredients and add to apples, then add oil, vanilla and eggs. Stir by hand. Bake at 350° for 1 hour and 15 minutes.
Boil water and sugar to rolling boil; remove from heat and cool. This will be thin. Combine remaining ingredients. You can add other fruits, such as strawberries or grapes, whatever you like. Combine sugar water and ingredients. Freeze in large bowl. Remove from freezer 1/2 hour before serving. This mixture can be refrozen. A double recipe of this makes a large bowl and a small bowl.
Combine all ingredients in a large electric frypan. Heat, stirring often to prevent sticking. When the corn starts to bubble, continue cooking for 3 minutes. Cool corn thoroughly, then pack into freezer bags and freeze for future uses.
Cream butter and sugar. Add eggs and then other ingredients. Pour into greased Bundt pan at 350° for 1 hour.
Blend first three ingredients in medium bowl until smooth. Take tortillas out of bag and spread mixture from the middle to outer edges. Roll tortillas up from the farthest edge toward yourself. Wrap in Saran Wrap (wrap each tortilla individually) and refrigerate for 2 hours. Unwrap and slice into pinwheels.
Heat juices and marshmallows slowly until marshmallows are melted (stir constantly). Set aside to cool. Put in blender to stir in cream cheese which has reached room temperature. Add fruit and nuts. Pour into cans fruit was purchased in and freeze. When ready to serve, run water over cans until the contents will come out. Slice and serve on lettuce leaves.
Combine all the ingredients. Use chicken broth to be sure mixture is very moist. Top with 1 cup crushed cornflake crumbs or herbal stuffing and 2 tablespoons margarine. Bake about 35 minutes in 350° oven.
Brown meat; drain. Heat butter in skillet and add onion, mushrooms, green pepper and garlic. Saute until vegetables are limp. Add eggplant, tomatoes, parsley, salt, pepper and oregano. Cover and simmer until eggplant is tender. Uncover and increase heat if needed to reduce liquid.
Place cheese on wiener in open bun. Wrap in napkin. Microwave 30 seconds on High or until cheese melts.
Mix all ingredients and place in pie shell. Bake in oven at	350° for about 30 minutes. Do not overbake. This pie has custard texture. Serve warm with ice cream.
Mix first 4 ingredients together. After set, make into balls. Melt chocolate and wax over top of double boiler. Dip balls into mixture and drop on waxed paper to dry. Recipe can be halved.
Preheat oven to 375°. Peel sweet potatoes. Cut in half lengthwise, then cut into 1/2-inch slices. Grease a 2-quart casserole or baking pan with 1 tablespoon butter. Mix brown sugar, cinnamon and mace or nutmeg in small bowl. Place 1/3 of potatoes in baking dish. Sprinkle with salt to taste. Crumble half sugar mixture over potatoes; dot with 1 tablespoon butter. Slice apple quarters into wedges. Layer half of apples over potatoes. Repeat layers. Top with remaining potatoes and 1 tablespoon butter.
Brown onion and rice in canola oil until light brown. Add water, cumin and garlic powder. Cook rice mix for about 10 minutes. Add tomato sauce and green peppers and cook about 5 minutes. Check rice to see if it is done. Turn off. Rice will soak up water. Cover; let stand.
Melt grape jelly in slow cooker, add chili sauce. Add meat balls to sauce until sauce can barely cover the meat balls. Cook 2 hours or until meat balls are hot.
In a 9 x 11-inch casserole dish; add cherry pie filling and crushed pineapple. Mix together. Sprinkle dry cake mix over top of cherry and pineapple mixture evenly. Sprinkle pecans over dry cake mix. Slice oleo across top of pecans. Bake at 350° until brown and bubbly around edges. Good by itself but extra good with Cool Whip or vanilla ice cream.
Slice pork into thin narrow strips. Combine 2 teaspoons each cornstarch and soy sauce, ginger and pork; let stand 15 minutes. Meanwhile, combine remaining 2 teaspoons cornstarch, 2 tablespoons plus 1 teaspoon soy sauce, vinegar, garlic powder and 1/2 cup water; set aside. Heat 1 tablespoon oil in hot wok (or a large skillet). Add pork and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add onion and carrot; stir-fry 2 minutes. Add zucchini; stir-fry 2 minutes. Add pork and soy sauce mixture. Cook, stirring, until sauce boils and thickens. Stir in peanuts. Good served over rice. Serves 2 to 3.
In a blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk and blend at low speed until gelatin is completely dissolved, about 2 minutes. Add peanut butter and sugar; mix until well blended. Pour into prepared crust set on a large plate; sprinkle with chocolate chips. Place in refrigerator and chill until firm, about 3 hours. Serve.
Combine milk, catsup, Worcestershire and Tabasco sauce. Pour over layered potatoes and onion. Liquid should barely cover potatoes. Dot with oleo. Put bay leaf in center submerged. Cook slowly at 325° to 350° about 75 minutes, until potatoes are done. Remove bay leaf before serving.
Arrange zucchini in 9-inch baking dish. Dot with butter. Cover with plastic wrap. Microwave at High 4 to 6 minutes, or until tender-crisp. Drain. Combine cheese, parsley, salt and pepper; sprinkle over zucchini before serving.
Boil chicken broth. Add rest of ingredients except green onions. Heat. Add green onions just before serving. Serves 6.
In large saucepan, heat oil over medium heat. Add garlic and saute for 2 to 3 minutes. Add parsley and onion. Slowly add tomatoes. Stir to break up tomatoes. Add bay leaf, salt and pepper. Bring to a boil. Cover and simmer on low about 15 minutes. Serve over pasta dishes or with rice.
Step 1: Pour half and half into large bowl. Add pie filling mix. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes.
Cook the rice and allow to cool. Mix with the ingredients except for the tomato juice. Core the cabbage, pour boiling water over cabbage to loosen the leaves. Put about one handful of meat mixture in each leaf and fold over and place, fold side down, in large pan. Pour tomato juice over the cabbage rolls and cook for 1 hour on top of stove with a lid on. May require a little longer cooking time.
Place trimmed ribs in large covered casserole. Add onion and hot water. Bake in 350° oven or in microwave at 50% power until tender. Drain. Cover with barbecue sauce and heat until flavored blend well.
Coat chicken according to package directions. Place breaded pieces skin up in an 8-inch square baking dish or 10-inch Corning Ware skillet without metal trim. Sprinkle with paprika. Cover. Cook in microwave oven 14 minutes. Rearrange chicken pieces in corners toward center. Cook, uncovered, 7 to 9 minutes longer or until done. Total cooking time: 22 minutes. Recipe yields 4 servings.
Drain and chop artichoke hearts. Add mayonnaise, Parmesan cheese, garlic salt, hot sauce and Worcestershire sauce. Stir well and spoon into lightly greased small casserole or souffle dish. Bake at 350° for 20 to 25 minutes. Garnish with fresh parsley. Serve with toast points, crisp raw vegetables or Frito-Lay corn chips.
Saute onion and celery in butter (5 minutes). Stir in soup and water. Bring to a boil; add shrimp and simmer 10 minutes. Thicken with 2 teaspoons cornstarch (thinned with water). Serve over hot rice.
Mix together sugar, cocoa and salt, then add milk and cook until forms a soft ball. Add butter and vanilla; beat with a mixer or by hand until smooth and put on Old-Timey Yellow Cake.
Combine brown sugar, tomato puree and water. Cook 5 minutes. While tomato mixture is cooking, put bread cubes in casserole and pour melted butter over them. Pour on hot tomato mixture. Do not stir. Bake 50 minutes in 325° oven.
Sort and wash peas. Soak overnight. Brown sausage until it crumbles. Add onion. Cook until tender and then drain fat. Drain peas. Stir in sausage and other ingredients. Bring to a boil. Cover. Reduce heat and simmer 1 1/2 hours or until peas are done, tender but not falling apart. Add more water slowly if necessary.
Place 2 inches apart on an ungreased baking sheet. Bake until lightly browned but still soft, at 400° for 8 to 10 minutes. Makes 5 dozen.
Mix ingredients. Turn out into 9 x 13-inch pan. Bake in preheated 375° oven for 25 to 30 minutes. Cut into 1-inch squares and serve warm or at room temperature. May be frozen successfully.
Brown hamburger. Add all ingredients, except macaroni. Cook on low for 20 minutes. Cook and drain macaroni. Add all together and cook slowly for 15 minutes. Serves 6.
Beat butter until soft. Add sugar and blend until creamy. Add vanilla; blend. Add flour and pecans; blend. Roll into small balls. Bake on greased cookie sheet 300° 25 or 30 minutes. Roll while hot in confectioners sugar. Reroll in sugar when cool.
Mix the vanilla pudding and milk until thick. Add sour cream and half the whipped topping. Layer vanilla wafers, bananas and pudding, another layer wafers, bananas and pudding. Top with remaining whipped topping. Chill a few hours.
Heat oven to 350°. Mix oil and sugar thoroughly. Add egg and beat well. Stir in molasses. Stir dry ingredients; add to mixture. Drop by teaspoonfuls in reserved sugar and form balls coated with sugar. Place on ungreased cookie sheet 3 inches apart. Bake for 15 minutes. Cookies will flatten and crinkle. Remove to cool. Yields 5 dozen.
Preheat the oven to 350°. In a medium-sized bowl, with an electric beater on medium speed, beat all the ingredients except the gelatin mix for 2 minutes or until creamy. Pour one third of the batter into a 10-inch Bundt or tube pan that has been coated with nonstick cooking spray. Sprinkle evenly with half of the gelatin mix. Repeat the layers with the batter and gelatin, then top with the remaining batter. Bake for 45 to 50 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool for 5 minutes, then invert onto a wire rack to cool completely. Serve or cover until ready to serve.
Brown ground meat and drain. Add soups, tomatoes and taco sauce to meat. Mix well.
Mix first 5 ingredients together; spread in 9 x 11-inch dish. Top with stuffing. Spread melted butter over all. Bake 30 minutes at 350° until bubbly.
Preheat oven to 375°. Grease and flour 2 round cake pans. Put dry cake mix, butter, applesauce, eggs and cinnamon into a large bowl. Beat 4 minutes at medium speed. Stir in walnuts. Turn into pan and spread evenly. Bake at 375° for 30 to 35 minutes. Follow package directions for doneness. Cool. Frost with Mocha Frosting.
Mix flour and baking powder. Cut in lard. Add sugar, eggs and milk. Roll into rope and roll in seeds. Bake at 375° for 12 minutes. Use 1/2 of given amounts to make a half recipe.
Combine oil and sugar; beat well. Add eggs, one at a time, beating well after each addition. Combine flour, soda, salt, cinnamon and nutmeg. Stir. Add dry ingredients to sugar mixture, beating well. Add vanilla; mix well. Stir in pecans and apples. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until cake tests done.
Beat pudding and milk and add the remaining ingredients. Before serving, add 1/2 package of fudge striped cookies (crushed in large pieces). Garnish with crushed cookies on top!
Cream butter and sugar. Add egg yolks; beat. Sift together flour, baking powder and salt; add to butter mixture. Add vanilla. Gradually add milk. Beat reserved egg whites; fold into batter. Add 1/2 of grated chocolate. Pour into large, oblong greased and floured pan (13 x 9 x 2-inch). Sprinkle chocolate bits over top of cake. Bake at 350° for about 50 minutes. Remove cake from oven; sprinkle with remaining German chocolate. Dust with 10x sugar.
Place meat and water in 5-quart soup kettle. Add salt, pepper, bay leaf and garlic, bring to boiling point; reduce heat and simmer about 1 hour. Shred cabbage coarsely and add tomatoes, vinegar or lemon juice and a little more salt to taste. Simmer gently for another 1/2 hour. Brown the flour in the margarine, until light brown. Add a little of the soup liquid, stirring constantly. Thicken the soup with the mixture. Add chopped parsley and dill.
Combine dry ingredients. Add eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. Pour into greased 13 x 9-inch baking pan. Bake in 350° oven for 50 to 60 minutes. Cool. Frost with cream cheese icing. Sprinkle with nuts or additional coconut.
Drain salmon. Add eggs and flour. Mix; it will be thick. Take 1/2 cup salmon liquid and add to baking powder. Beat until foamy. Pour into salmon mixture. Drop 1/2 teaspoon into hot oil. Use enough oil that will cover the patties well. Fry until golden brown. Drain onto paper towel. Serve hot.
chop onion, sprinkle with 1 Tbsp. sugar. Cook in saucepan with margarine until carmelized. Add 1 c. onion rings and wilt. Add beef broth and water. Cook for 10 minutes. Pour over tiny cubes of cheese in deep bowls. Top with toast rounds and grated cheese. Brown under broiler.
Cut steak in pieces 1-inch by 2-inches. Brown in oil. Add onion and sherry and bake one hour at 325°. Cover with lid. Add cream of mushroom soup and bake another hour.
Mix all ingredients except vanilla in saucepan. Stir over low heat until shortening and chocolate are melted. Boil 1 minute or until candy thermometer reads 220°. Remove from heat and stir in vanilla. Beat until thick enough to spread.