HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil and debone chicken and save broth. Cook vermicelli in chicken broth. Chop and saute onion and pepper in margarine; combine vegetables, tomatoes, Worcestershire sauce, mushrooms and cheese with vermicelli. Stir until cheese melts and add chicken which has been torn into small bits. Stir well. Add some broth to assure a moist casserole. Bake at 350° until hot and bubbly.
Preheat oven to 375°. In a saucepan, cook vegetables in a small amount of boiling water for 5 to 8 minutes or until tender-crisp. Drain and transfer to a 1-quart oven to table casserole dish. Season with garlic salt and pepper. Distribute Cheddar cheese evenly over the vegetables; pour in milk. Sprinkle Parmesan cheese over all. Bake 20 to 30 minutes, until cheese is melted. Makes 4 servings.
Combine all ingredients, except crumbs; mix lightly. Pour in a 1-quart casserole dish. Sprinkle with crumbs. Bake at 350° for 45 minutes.
Mix well. Bake at 350° for 30 or 40 minutes in a large pan. It will keep indefinitely and the recipe is 100 years old. All the ingredients are in the Bible.
Place cornmeal, oil, molasses and salt in large mixing bowl. Stir to mix and pour the two cups of boiling water over all. Let cool. Add the yeast. Stir. Add 5 or 6 cups of bread flour. Knead lightly. Place in greased bowl. Let rise until doubled in bulk. Knead again and place in 2 greased loaf pans. Let rise again until double. Bake 45 minutes at 350°, until bread pulls away from the sides of pan. Remove from pan; rub butter or oleo on top and sides. Cool on cake racks.
Cream the oil and sugar in a large bowl. Add beaten eggs and bananas. Sift all dry ingredients together and add to the creamed mixture. Beat well. Fold in chopped nuts, milk and vanilla. Bake in standard loaf pan (buttered and floured) at 350° for 1 hour. (Test with toothpick to be sure). Hot from oven, cover with Karo (spooning on) and let set in pan until Karo dries to touch. Invert out of pan and wrap in foil.
Mix first six ingredients in blender. Pour into well-greased pie plate. Sprinkle nutmeg on top. Bake at 350° for 45 to 50 minutes.
Beat pudding mix and cold milk together until smooth. Add Eagle Brand milk, sour cream, vanilla and 1/2 of Cool Whip. Beat until fluffy. Alternate layers of pudding mix, vanilla wafers and bananas. Top with remaining Cool Whip. Sprinkle with nutmeg; garnish with vanilla wafers. Refrigerate. Serves 15 to 20.
Brown hamburger in skillet. Drain grease. Add tomato sauce, tomato paste and 1 cup water. Stir until blended. Add oregano, bay leaves, garlic powder and onion. Adjust to taste. Simmer for at least 30 minutes for full flavor.
Mix ingredients for crust and pat into 13 x 9-inch pan; cover bottom and sides. Refrigerate for 20 to 25 minutes.
Have milk and eggs at room temperature. Sift dry ingredients together twice. Cream sugar and shortening real well; add eggs one at a time and beat until sugar is dissolved. Add dry ingredients and buttermilk alternately, add lemon and vanilla. Pour into greased and floured tube pan baking at 350° for 50 to 60 minutes. Cool in pan before taking out.
Combine all ingredients. Use seasonings to taste. Pour into rice cooker; stir. Turn on rice cooker. Done when "dings." Enjoy.
In a bowl, combine and blend well the potatoes, flour, salt and pepper. Stir in the eggs and the 2 tablespoons vegetable oil, mixing thoroughly. In a frying pan, heat 1/2-inch of oil until it is hot enough, when a small amount of mixture is dropped into it instantly it sizzles. Drop heaping teaspoonful of the mixture into the hot oil. Do not crowd. Taste one of the fritters for seasonings. Stir mixture each time before dropping into oil. When the bottoms of the fritters are crisply golden turn and brown the other side. Drain on paper towel and serve immediately.
Beat eggs and milk together, then add spices. Heat oil in a skillet. Dip each side of the bread into the egg mixture, one slice at a time. Fry until golden; flip and fry the other side until golden.
Soften all cheeses. Mix with electric beaters with Worcestershire and garlic salt. Add parsley flakes (2 tablespoons, more or less to taste). Add 1/2 package of pecans. Spread remaining pecans and parsley on wax paper. Roll cheese ball in mixture. Chill. Serve with crackers.
Cook rice and mix together all of the ingredients. Take one head of cabbage and peel off leaves. Make a ball of the meat mixture and wrap the cabbage leaves around it. Place cabbage in a pot. Then add water until it just covers the cabbage. Stew 2 medium sized tomatoes and add to the water. Bring to low boil and cook for 1 1/2 hours. Mix 2 tablespoons flour with 1 cup water by putting into a closed jar and shaking. Add to the pot and cook 30 minutes longer or until cabbage is tender.
Melt tidbit morsels over low heat. Mix in peanut butter and milk. Stir in noodles. Spoon in small portions and place on waxed paper.
Combine sugar, butter, egg yolks, flour, milk and coconut in saucepan. Cook over low heat until thick. Pour into baked pie shell. Top with meringue. Sprinkle top with a little coconut and brown in 350° oven.
To keep your corn nice and yellow, add 2 teaspoons lemon juice and 1 teaspoon sugar and 1 teaspoon salt to each quart jar of corn. Fill with water and cold pack 3 hours. If pressure canner is used, your corn is apt to turn dark.
Thaw and cook broccoli according to package directions. Add rest of ingredients and mix altogether. Spread in a baking dish. Bake at 350° for 25 to 30 minutes.
Cover and cook in 500° oven for 15 minutes. Uncover and cook at 350° for 1 hour.
Mix the cream cheese and seasoning together and put on bottom of dish. Layer the rest of the ingredients in order. Surround with tortilla chips.
Slice sausages 1/4-inch thick. Combine ingredients in crock-pot; cook on low heat overnight until tender.
Drain salmon, remove dark parts. Mix all ingredients and form into patties. Fry in skillet until golden brown.
Grind together first 4 ingredients and sprinkle with salt. Let set 3 hours; drain well. Boil together vinegar, sugar, mustard and allspice. Add the well drained vegetables and cook for 25 minutes. Pack in sterile jars and seal. Makes 6 to 7 pints, according to size of vegetables.
Mix liquid ingredients and add chicken. Melt butter in 13 x 9-inch casserole. Pour off butter and add mixture. Cover with crushed Ritz crackers. Pour melted butter on top of crackers and sprinkle with poppy seed. Bake at 350° for 30 minutes or until bubbles. Great frozen. Only add topping when ready to cook. Thaw before cooking.
Combine crumbs and butter. Firmly press into the bottom and up the sides of a 9 inch pie plate. Chill.
Cut peppers in halves lengthwise. Remove seeds and wash. Combine beef, rice, onion, salt, pepper and 1/2 can sauce. Put mixture into peppers in a large baking dish. Pour remaining tomato sauce over peppers. Cover tightly. Bake at 350° for 1 1/4 hours. Baste occasionally.
Mix sugar, chocolate, milk and margarine on low heat to boiling. Mix graham crackers, walnuts and marshmallows. Pour cooled mixture over dry ingredients. By the teaspoon, roll in coconut with buttered hands. Place on waxed paper. Makes about 80.
Preheat the oven to 375 degrees. In a large skillet, saute the onion in the butter until tender but not browned. Add the hash browns, soup, sour cream, and milk. Stir well. Add the cheese, bell pepper, and pimiento. Mix well and pour into a shallow casserole. Sprinkle the cracker crumbs over the top. Bake for 30 to 35 minutes.
Saute beef, onion, green pepper and garlic until well browned. Add remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender. Makes 6 servings. I double or triple this and freeze for later use.
In a small bowl, mix oil, rosemary, garlic, salt and pepper. Brush mixture on both sides of pork chops and broil about 6 inches from heat for 5 to 7 minutes on each side or until cooked through.
Combine syrup and sugar and mix well. Stir in eggs, melted butter and vanilla. Pour 1 cup pecans in each pie shell and pour mix over it. Bake for 45 minutes at 350°. Makes 3 thin pies.
Drain pineapple. Reserve juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary.
Mix well the margarine, sugar, potatoes, egg, vanilla and milk. Pour into glass pan.
Mix everything together, except popcorn and peanuts. Bring mixture to boil. Cook 5 minutes. Pour mixture over popcorn and peanuts. Bake in 250° oven for one hour and stir every 15 minutes while baking.
Spread rolls on cookie sheet. Press together. Bake at 375° for 8 to 10 minutes. Cool. Blend cream cheese, mayonnaise and dressing. Spread on crescent rolls. Sprinkle vegetables on top and press lightly. Cut into small squares.
In a bowl toss chicken, garlic, onions and potatoes with oil and rosemary. Season with salt and pepper. Put into roasting pan. Roast in 400° oven for 20 minutes. Lower oven to 350° and roast 20 minutes more.
Peel, slice and cook carrots until tender; drain. Add tomato soup. Let set in refrigerator 12 hours. Add celery, onion and bell pepper. Bring to a boil the sugar, oil, vinegar, Worcestershire sauce and dry mustard. Pour over vegetables. Cover and keep in refrigerator.
Mix together buttermilk, pudding and Cool Whip. Stir in oranges, fruit cocktail, pineapple and pecans. Chill until set.
Preheat oven to 475°. Mix ingredients together, beating well. Place iron skillet on top of stove; pour in some bacon drippings and heat. When hot, sprinkle cornmeal in pan. Remove from heat and pour in cornbread batter and bake until done.
Spray a glass pie pan with nonstick coating. Layer beginning with 1 cup Cheddar cheese, Mozzarella cheese second layer, sprinkle with jalapenos and then remaining Cheddar cheese. Beat eggs; spoon over pie. Sprinkle top with cayenne pepper or paprika. Bake at 350° for 30 minutes. Cool for 5 minutes, then cut in 2-inch sections for serving.
Combine crabmeat, celery, olives, onion, mayonnaise, mustard, salt and pepper. Toss to mix. Cover and chill until serving time. Serve on lettuce leaves. Yields 6 to 8 servings.
Beat Crisco, sugar and eggs together at high speed for 1 minute. Add 1 cup flour and beat 1 minute longer. Add remaining flour and milk alternately. Add flavoring and mix well. Bake for 1 hour at 325° and then 10 minutes longer at 350°.
Put sugar over cranberries and allow to stand for 20 minutes. Mix jello and hot water and allow to partially set. Add nuts, orange and celery to berries. Mix berries into jello and chill.
Put Ritz crackers in buttered casserole. Season green beans with Beau Monde. Heat cheese in soup. Layer with chicken, beans and sauce. Cover with crumbs and almonds or with canned French fried onions. Bake at 350° for 45 minutes. Cover part of the time.
Mix all ingredients except vinegar. Cook 15 minutes. Add vinegar after mixture has cooked 12 minutes.
Divide green beans into 12 to 15 "bundles." Wrap 1 piece of bacon around each bundle. Place bundles on cookie sheet or in a baking pan.
Mix all ingredients except vanilla in saucepan. Bring to a full rolling boil. Boil 1 minute. Remove from heat; add vanilla. Beat until spreading consistency. One tablespoon cream may be added, if icing gets too thick.
Layer cooked and cut chicken in bottom of casserole. Combine soup and sour cream. Pour over chicken. Melt butter or margarine. Add crushed crackers on top of casserole. Bake at 325° for about 40 minutes.
Mix yeast and water in bowl; set aside a while, then add eggs and margarine to yeast mixture. (You may melt margarine and let cool some before adding to yeast mixture.)
Combine all ingredients in gallon jar and finish filling with water to make a full jar. Slice orange and lemon slices in jar. Refrigerate.
Boil rhubarb and sugar together for 12 minutes, stirring often. Add the small can of crushed pineapple. Remove from the heat and add the Jello. Stir until the Jello is completely dissolved. Pour into clean jam or jelly jars. Refrigerate. It will set in a couple of hours.
Combine ingredients in order of listing. Bake in greased and floured iron frying pan. Brush top with milk when removed from oven to keep soft. Bake in 400° oven for 10 minutes, then 350° oven until baked.
Cookies bake best when rack is placed in the middle of the oven so heat is equally distributed.
Mix ground beef, taco seasoning, water and picante sauce. Simmer about 5 minutes. Spoon into flour tortillas. Add shredded Cheddar cheese and roll up. Place in baking dish and pour over top, chili and enchilada sauce that have been mixed and heated a little. Spread shredded Cheddar cheese on top and bake in hot oven until cheese melts.
Spread slice of dried beef with mixture. Roll up. Cut in half. Put a toothpick in if needed to hold together.
Heat oven to 375°. Mix first 4 ingredients. Stir in flour, cream of tartar, soda and salt. Shape dough into 1 to 1 1/2-inch balls. Roll balls into cinnamon-sugar mixture until coated. Place 2-inches apart on an ungreased cookie sheet. Bake until set, 6 to 8 minutes. Immediately remove from cookie sheet. Makes about 6 dozen.
Combine all ingredients; put into crock or Pyrex dish. Bake at 350° for 30 minutes until bubbly and browned. Serve with crackers.
In medium size saucepan, melt butter and add sugar and eggs. Stir well. Add rest of ingredients. Bake in buttered 8 x 10-inch pan at 350° for 20 minutes.
Brown chicken in oil, salt and pepper. Sprinkle with paprika, let stand for 5 minutes. Saute onion and pepper in skillet. Arrange potatoes in single layer over sauteed veggies. Salt and pepper. Arrange chicken over potatoes and pour dissolved bouillon over. Cook on low heat for 30 minutes. Sprinkle peas around chicken. Cover and simmer until chicken and peas are done.
Beat eggs. Add sugar and milk. Sift and add flour, salt and baking powder. Stir in shortening.
Preheat oven to 325°. Stir flour, sugar, salt and hazelnuts in medium-size bowl. Cut butter into flour mixture with pastry blender. Knead until mixture holds together. Divide dough in half. Place each half on an ungreased baking sheet. Pat each out into a 9-inch circle; crimp edges. Cut each circle into 12 equal wedges. Do not separate. Bake in a preheated oven (325°) for 30 to 35 minutes, or until golden brown. Drizzle chocolate, if desired, over hot shortbread. Cool 10 minutes. Re-cut to separate wedges. Cool. Store in airtight container.
Prepare wild rice as directed on package. Melt butter in saucepan, saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture boils; boil and stir 1 minute. Stir in rice, chicken and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with parsley or chives. Serves 6.
Brown meat and onions until meat is done and onions are tender. Boil potatoes, then rice or mash them. Add to meat and onions. Add salt, pepper and poultry seasoning to taste. Refrigerate until you are ready to use it.
Cut steak in 6 to 8 pieces. Add salt and pepper. Dredge meat in flour; brown on both sides in oil in a 10-inch skillet. Remove steak; saute onion. Pour potatoes over onions; drain excess fat. Brown potatoes and onions for 5 minutes, turning frequently. Place meat on top of potatoes; add soup and water. Cover and cook over medium heat for 35 minutes.
In large bowl, thoroughly combine beef, bread crumbs, 1/2 cup steak sauce, eggs, pepper and onion. Shape into 9 x 5-inch loaf. Place in greased 13 x 9 x 2-inch baking pan. Bake at 350° for 1 hour. Brush with remaining steak sauce; bake 15 minutes more.
Put in 9 X 13 pan. Refrigerate over night. Bake in morning for 45 minutes.
Mix all together; form into a ball. Sprinkle with paprika. Wrap in Saran Wrap. Refrigerate.
Put all ingredients in large pot and bring to boil. Lower heat and continue cooking until pasta shells are tender, stirring occasionally to keep from sticking to bottom of pot. Remove bay leaf; fill blender with cooked soup once and puree; add back to soup. Serve with Parmesan cheese on top. Very filling. Great for diets. Can leave out pasta. (If leaving out pasta, cook until carrots are tender.)
Drain beans and mix lightly in large bowl. Finely chop celery, green pepper and onions and mix with beans. Boil vinegar, water, salt and sugar until sugar is dissolved. Then cool and pour over vegetables, mix lightly but well. Refrigerate at least 24 hours before serving.
Combine first 6 ingredients. Gently toss with dressing. Season to taste with salt and pepper. Chill. Fold in almonds.
Combine eggs, sugar, oil and vanilla in order; mix well. Stir dry ingredients together; add to creamed mixture. Add apples. Batter will be quite stiff. Spread in greased 9 x 13-inch pan. Bake at 350° for 1 hour.
Mix yeast, warm water and honey. Set aside. Combine scalded milk, honey, oil and salt and let cool to lukewarm, then add to yeast mixture. Add flour to mixture. Mix and turn onto board. Knead until smooth. Place in greased bowl. Let rise until doubled. Punch down and divide into 2 greased loaf pans. Let rise again. Bake 45 minutes at 350°.
Brown beef and sausage; drain. Put in large cooker. Put in undrained tomatoes, pinto, then put drained kidney beans, onion, green pepper, garlic, chili powder, salt and red and black pepper. Stir and put on high about 4 hours.
Soak beans overnight with 1 tablespoon salt. Drain and put in large pot with ham or ham hock, chicken, bay leaves and 3 cups water; simmer covered for 3 hours. Add tomatoes, onions, garlic, celery and cayenne and simmer uncovered 1 1/2 hours. If using hock, remove. Chop lean ham and return to pot. Remove chicken bones; return chicken to pot and add drained sausage. Add Worcestershire, Greek seasoning, Italian seasoning and adjust seasonings. Watch while simmering and add water if needed. Serve with salad and French bread.
Mix together sugar, nuts and cinnamon; set aside. Mix all other ingredients and beat 5 minutes. Grease and flour 9 x 13-inch pan (do not use glass). Pour 1/2 batter into pan. Sprinkle 1/2 of sugar mixture; add remaining batter and sprinkle remaining sugar mixture. Bake at 350° for 30 minutes, then 30 to 40 minutes more at 325°.
Cream sugar and butter; add other ingredients. Chill. Roll out very thin. Cut in desired shapes. Bake at 350° for 6 minutes.
About 30 minutes before serving; in saucepot, prepare mostaccioli as label directs using 2 teaspoons salt in water; drain. Return pasta to saucepot. Meanwhile, cut peppers and onions into 1/2 inch wide strips. In 12-inch skillet, over medium high heat, in hot olive oil, cook peppers, onion and 1 1/2 teaspoons salt until vegetables are tender and brown; about 15 minutes. Stir in sugar, vinegar, basil and cracked black pepper. Heat through. Toss pepper mixture with pasta. Makes 4 main dish servings.
Pour melted butter in 13 x 9-inch pan. Spread crumbs over butter. Then sprinkle nuts, chips and coconut. Pour condensed milk over that. Bake at 350° for 25 minutes or until golden brown. Cool for 15 minutes.
Cook green beans to desired tenderness in salt water. Drain. In large skillet, saute mushrooms in butter until soft. Add half and half and cornstarch, then seasonings to taste. Stir constantly. Bring to boil, turn down heat until thickened. Add cooked, drained green beans to mixture and simmer on low heat until all ingredients are coated. Taste and adjust seasonings. Serves 8 to 10.
Cream butter, sugar and vanilla. Beat in eggs. Blend in chocolate. Stir in flour and nuts. Bake in greased 8 x 8 x 2-inch pan at 325° for 30 to 35 minutes. Cool and cut into 16 squares.
Thaw potatoes about 45 minutes before assembling. Combine potatoes in a large mixing bowl with butter, onions, soup, sour cream and cheese. Pour into a 13 x 9 x 2-inch dish. Sprinkle top with crumbs. Bake at 350° for 1 hour. Cover for a while at first. Can be made ahead and refrigerated until ready to cook.
Heat oil in skillet. Add meats and vegetables. Fry until vegetables are cooked. Add salt, soy sauce and oyster sauce; cook 1 minute. Add eggs. Stir in rice. Cook until done. Add green onion.
Mix well, roll into balls and place on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Canned icing can be used as topping.
Boil noodles. Brown ground beef and then add onion, green pepper and oregano. Let simmer for 5 minutes. Add tomato sauce. In casserole dish, mix noodles, sauce and cheeses. Sprinkle cheese on top and microwave for 5 to 10 minutes or until melted.
In large bowl, combine beef, crumbs, egg and 2 tsp. bouillon; mix well. Shape into 1 1/4 inch balls. In large skillet, brown meatballs, and remove from pan. Pour off fat. In same skillet, combine preserves, lemon and remaining bouillon, over low heat, cook and stir, about 10 minutes. Add meatballs and simmer, uncovered for 10 minutes. Garnish with parsley if desired. Makes 4 dozen.
Mix all together. Butter baking pan. Bake at 350° for 45 to 60 minutes. Let pudding cool before removing from pan. You can use a nice glass pan and leave pudding in it. Preparation time: 10 minutes.
Stir together flour, baking powder and salt. Combine milk, eggs and zucchini. Add to dry ingredients, mix until moist. Drop by tablespoon and fry in skillet with oil. Drain.
Mix meat, 1 package Sloppy Joes mix, eggs and bread crumbs. Make into meatballs. Cook over medium heat. Add 3 cups of water, tomato paste and other Sloppy Joes mix. Cook for 30 to 45 minutes.
Bake cake as directed. Boil pineapple and sugar for 5 minutes. Immediately poke holes (with wooden spoon handle) into cake when removed from oven. Pour hot pineapple mixture over cake. Cool; prepare pudding and put over cake. Place sliced bananas over pudding. Top with Cool Whip. Refrigerate.
Mix together cream cheese, milk, powdered sugar and peanut butter. Fold in Cool Whip. Pour into crusts and freeze overnight. Can drizzle chocolate syrup over top when serving.
Butter a 1 1/2-quart casserole dish. Combine pasta, Jack cheese and chiles on dish. Spread sour cream on top. Sprinkle with Parmesan cheese. Bake at 450° for 15 minutes.
Combine fruits, nuts and sour cream in a large bowl. Fold in whipped topping and marshmallows. Cover and refrigerate until ready to serve.
Dip chicken in 1 tablespoon melted butter, then in the Parmesan cheese. Melt remaining butter in shallow pie plate. Bake in a hot oven (400°) about 50 minutes or until chicken is tender. Spoon drippings over chicken once or twice during baking. Cover with foil the last 15 minutes to prevent overbrowning. Serves 2.
Into a mixing bowl, place shortening and sugar and beat until light and creamy. Add the eggs and vanilla, beating to mix. Mix together the flour and baking powder, then add to the shortening-egg mixture and beat slowly to mix.
Brown hamburger, onion and pepper. Add sauces and mushrooms. Simmer. Cook noodles. Layer in crock-pot the hamburger mixture, noodles and cheeses until full. Cook on low until cheese melts.
Sprinkle chicken with seasoning. Let thaw. Add Italian dressing to skillet. Add chicken and cook on low heat. Cook until dressing has evaporated, leaving just the oil. Steam the veggies with the butter in the microwave. Remove chicken and cut up. Add back to the skillet. Add remaining ingredients; simmer until hot.
Brown ground beef. Drain off grease and add all the ingredients except the pork and beans. Mix all the ingredients well, then add the pork and beans. Place in a casserole bowl. Bake at 375° for 1 hour.
Mix and blend all 5 ingredients with spoon or spatula. Fold in 1 bar German sweet chocolate which has been grated and 6 ounce package Nestle chocolate chips. Bake in Bundt pan (greased) at 325° for 1 hour and 10 minutes.
Brown hamburger and onion. Boil noodles. Add hamburger to sauce. Add Parmesan cheese and garlic. Simmer 20 minutes. Layer noodles, sauce and cheese. Bake at 350° for 35 to 40 minutes.
Cream margarine and sugar together. Add eggs. Sift together flour, baking powder and salt. Add to creamed mixture. Then add cheese and 2 teaspoons vanilla. Shape cookies in a walnut size on a greased cookie sheet. Bake 10 to 12 minutes at 350°.
Heat oven to 400°. Brown ground beef, onions and pepper. Drain. Stir in pizza sauce, pepperoni, Italian seasoning and mushrooms. Bring to a boil. Reduce heat to low, simmer, uncovered, 10 minutes, stirring occasionally.