HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350°. In skillet, heat oil. Add onions; cook, stirring frequently, until tender and add tomatoes and tomato paste. Heat to boiling; reduce heat. Simmer 5 minutes, stirring to break up tomatoes; set aside.
Dissolve gelatin in boiling water. Stir in Coca-Cola; chill for 1 hour. Fold in other ingredients with juices. Chill until firm. Serve on lettuce beds.
Wash and soak beans overnight. In the morning drain, rinse and bring 2 1/2 quarts water to boil with the beans and a ham hock. Reduce heat and simmer 3 to 3 1/2 hours. Add onion, tomato sauce or tomatoes, chili powder and garlic. Simmer 30 minutes. Makes about 8 to 10 servings.
Heat tomato juice, sugar, cloves and Worcestershire sauce in skillet while preparing meat. Mix rest of ingredients together. With wet hands, form into balls about 1 1/2-inches in diameter. Remove cloves from tomato sauce; put in the meatballs. Cover tightly. Simmer for 45 to 60 minutes.
Heat cheese with soup in pan. Pour over mixed vegetables and bake at 350° for 1 hour.
Mix flour, butter and salt like pie crust, but not too fine. Mix yeast, sugar and milk together. Add egg yolks. Add this to first mixture. Don't stir too much; keep batter lumpy. Refrigerate overnight or for 3 to 4 hours. Separate into 4 parts. Roll each part into circle the size of 9-inch pie plate. Cut into 8 pieces as if you were cutting a pie. Roll into crescent shaped horns. Bake at 325° for 12 minutes.
Combine all ingredients. Cook and stir over low heat until heated through. Makes 1/2 cup.
Remove the liver from the giblets, if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender.
Sift together all ingredients 3 times (for finer consistency, put in food processor). Place 2 teaspoons of mixture (more or less to taste) in a cup. Pour in hot water for a delicious hot drink.
In a 9 x 13-inch casserole dish, line bottom with sliced ham. Place asparagus on top of ham.
Cook jumbo shells according to directions; drain. Cool in a single layer on wax paper or aluminum foil to keep shells from sticking together. Combine cheeses, eggs, parsley, oregano, salt and pepper. Mix well. Fill each shell with about 1 1/2 tablespoons of cheese mixture. Spread a thin layer of sauce on the bottom of a 13 x 9-inch baking pan. Place shells in pan; cover with remaining sauce. Sprinkle with additional Parmesan cheese, if desired. Cover with aluminum foil; bake at 350° for about 35 to 45 minutes or until hot and bubbly. Makes 10 to 12 servings.
Whip the whipping cream; blend in mayonnaise and cream cheese. Fold in fruit and juices. Put in refrigerator tray and freeze. Serve on crisp lettuce.
Cream sugar and shortening. Add other ingredients in order given. Blend well. Bake in greased tube pan in 350° oven for 45 to 60 minutes. Done when straw inserted comes out clean.
Boil beans until soft. Add tomatoes. Fry up hamburger and add to beans and tomatoes. Add chili powder to your taste. Some like it hot. Add as much as your taste requires. The more chili powder, the hotter it gets. Use crock-pot or let simmer until ready to eat. I put small onion in beans while cooking.
Combine cabbage and onion. Blend salad dressing, sugar, vinegar and salt. Pour over vegetables and toss.
Place ribs in small roaster and cover with sliced onions. Sprinkle with salt and pepper. Combine remaining ingredients and pour over ribs. Bake 1 1/2 hours. Remove cover and let brown about 30 minutes. Baste once in a while during baking.
Saute onion until tender in oil. Add remaining ingredients. Simmer 10 minutes. Add cooked rice, heat and serve. Shrimp can be used instead of turkey.
Sift dry ingredients. Cream shortening and sugar. Add egg; add molasses. Add vinegar and add dry ingredients. Add soda and water. Add extra flour for thicker cookies. Bake at 350° for 8 to 10 minutes.
Let berries thaw a little bit. Put them in a blender; set the speed of blender to puree or high speed. Blend berries until they are liquid. Pour liquid into a bowl; stir in honey and vanilla. Add yogurt and milk; stir slowly. Chill the soup in refrigerator for 2 hours.
Preheat oven to 350°. Mix together corn, eggs, cornmeal, garlic and vegetable oil. Place half of the corn mixture into a greased 2-quart casserole. Sprinkle on chilies and cheese. Pour remaining half of corn mixture on top. Bake 45 minutes or until mixture is firm and lightly golden. Serve immediately.
Coat breasts with oregano, lemon pepper, garlic and oil. Bake at 350° for 45 minutes. Uncover for last 15 minutes. Boil the pasta.
Combine soup, milk and diced chicken. Add remaining ingredients. Mix everything well. Pour into a 13 x 9-inch Corning Ware dish. Sprinkle with the following topping mix.
Cream lard and butter. Add sugar; blend until light. Add egg; continue to beat. Add vanilla and dry ingredients. Drop by spoonfuls onto greased cookie sheet; flatten with fork. Brush with cream, sprinkle with sugar, and bake at 350° for 8 to 10 minutes.
Mix all the sauce ingredients and let set at room temperature for 1 hour or more. Cook and drain pasta. Serve hot in warmed bowls, topped with a ladleful of sauce and garnished with Parmesan. Serves 4 to 5.
In a large bowl, combine all ingredients except 1/4 cup confectioners sugar, stirring well. Form dough into about 48 small balls. (If balls tend to crumble, stir in a few extra drops of bourbon.) Roll each in confectioners sugar. Refrigerate in airtight container for about 1 week to mellow. Serves 24 (2 cookies per serving).
Mix first 4 ingredients. Beat together egg and milk. Combine with dry ingredients and form finger shaped patties. Deep fry at 370° until golden brown. Drain on paper towel.
In top of double boiler, whisk together egg yolk, sugar, cornstarch and mustard. Combine vinegar and water. Slowly pour into egg mixture, whisking constantly. Place over hot water and cook, stirring constantly, until mixture thickens. Remove from heat. Stir in butter and mayonnaise. Chill. Toss dressing with remaining ingredients and serve.
Brown beef in skillet. Stir in remaining ingredients and bring to a boil. Turn mixture into a 2 quart casserole dish and bake, uncovered, at 400° for 10 minutes.
Melt butter in skillet; add flour, salt and pepper. Cook for a minute. Add milk gradually. Cook, stirring constantly, until smooth and thick. Add cheese; stir well. Cook macaroni; spoon half into butter 2-quart baking dish. Add half the cheese sauce and repeat. Bake in moderate 350° oven until mixture bubbles and is slightly browned on top. Makes 6 to 8 servings.
Cut up the lemon after squeezing out all the juice into pieces. Put into saucepan. Mix together all of the ingredients. Let mixture simmer for a few minutes. This sauce can be used on all kinds of meats: pork, chicken, beef, etc.
Combine all ingredients; cook 10 minutes. (You can add hamburger, cooked and drained.)
Beat eggs and mashed potatoes together. Gradually add flour, baking powder and salt. Drop from spoon into deep hot fat and fry until golden brown.
Grease and flour a 10-inch Bundt pan. Using electric mixer on low speed, mix first 5 ingredients until moistened. Add eggs one at a time, beating at medium speed for 1 minute after each egg addition. Pour batter into Bundt pan and bake at 325° for 1 hour. Cool for 30 minutes before turning out of pan. Sprinkle with powdered sugar when completely cooled.
Mix milk and pudding mixes. Add marshmallows. Fold in Cool Whip.
Place chicken in casserole dish. Sprinkle flour, salt, pepper, poultry seasoning, garlic powder and chopped onion. Heat milk and butter. Pour mixture over chicken. Cover and bake for 1 hour at 350°.
Cut carrots into 1-inch chunks. Quarter potatoes. Combine carrots, potatoes and 2 cups water in a 3 1/2-quart saucepan. Bring to boiling, covered. Reduce heat; simmer for 40 minutes, or until vegetables are very tender. Drain well. Return vegetables to saucepan. Beat with portable electric mixer (or mash with potato masher) until smooth, then heat mixture slowly, stirring, over low heat to dry out, about 5 minutes. Add milk, 1 tablespoon butter, nutmeg, salt and pepper; beat until fluffy. Pile lightly into serving dish. Top with rest of butter. Makes 6 to 8 servings.
Remove skins from potatoes. Thoroughly mix together potatoes, sugar, eggs, vanilla extract, and butter. Pour into buttered casserole.
Combine sugars, soda, powder, flour and margarine. Mix until crumbly (I use my hands). Reserve 1/2 cup of this mixture for topping. Add eggs, vanilla and milk. Mix well. To make sour milk, add 1 tablespoon of vinegar to your sweet milk. Pour into greased and floured 13 x 9-inch pan. Add 1/2 cup reserved mixture. Sprinkle chocolate chips and nuts over batter. Bake at 350° for 30 minutes.
Cook noodles. Put half in a 9 x 13-inch pan. Saute onion and garlic. Add tuna, soup and milk. Pour over noodles. Top with cheese cut in strips. Layer remaining noodles; top with Parmesan cheese. Bake at 350° for 35 to 40 minutes, or until "bubbly."
Heat oven to 350°. Mix together honey, brown sugar, oil and eggs in large bowl. Add flour, baking soda and baking powder, cinnamon, allspice and cloves. Stir in coffee and 1/3 cup raisins. If all the raisins are mixed at one time, then tend to go to the bottom. Sprinkle remaining 1/4 cup raisins on top of cake before it goes into oven. Bake 30 to 40 minutes. Do not overbake.
Brown chops in hot oil on both sides; transfer to a saucepan. Saute mushrooms and pepper in remaining oil; spread over chops, then saute onion. Add tomatoes and simmer for 5 minutes. Pour sauce over chops; season with salt and pepper. Cover tightly and simmer until tender, about 30 minutes. Serve at once. Serves six.
Combine first 3 ingredients in a saucepan; bring just to a boil. To serve, sprinkle with cheese and chips. Makes 4 cups.
In a large bowl, combine the cereal, nuts and pretzels. In a small saucepan over low heat, melt butter. Add brown sugar; cook and stir until dissolved. Pour over cereal mixture; stir to coat. Place 1/3 on a greased 15 x 1-inch baking sheet. Bake at 325° for 8 minutes and bake for 6 minutes more. Spread on waxed paper to cool. Repeat with remaining mixture. Makes about 14 cups.
Add egg to grits when done. Add cheese and mix well. Add all other ingredients and pour into baking dish and top with cheese. Bake in pan of water at 350° for 35 to 40 minutes.
Cream butter in large mixer bowl until light and fluffy. Add vanilla and sweetened condensed milk. Beat until blended. Add powdered sugar, 2 cups at a time, blending well after each addition. Knead until smooth. Form into small balls and refrigerate until firm. Melt chocolate and paraffin over hot water and with toothpick dip each candy into chocolate mixture until coated. Put onto waxed paper. Use leftover chocolate to drizzle on top of chocolate candy to cover hole left by toothpick.
Cook squash and onion (crisp-tender); drain. Mix in mayonnaise and cheese. Pour into casserole dish; sprinkle bread crumbs on top. Drizzle melted margarine on top. Bake at 350° for 30 minutes.
Saute minced garlic in olive oil until light brown (the more garlic the better!). Drain clams. Add juice only to sauteed garlic. Save bottled juice. Add salt, pepper and basil. Heat for 10 minutes over medium heat. Add clams. Simmer 5 minutes. Add chopped parsley and tarragon (just a sprinkle).
*Pudding flavors: Butter pecan, butterscotch, milk chocolate, chocolate fudge, French vanilla or vanilla flavor.
Mix together. Place the mixture in a buttered 9 x 9-inch pan. Add the cooled filling mixture. Make a meringue with 2 egg whites. Spread on top and bake until golden brown at 350°.
Wash, peel and slice sweet potatoes lengthwise 1/4-inch thick. Place in pan with small amount of oil. Fry slow until tender, when pierced with a fork. Turn over and salt lightly. Goes good with turnip greens or collards.
Mix first 4 ingredients in top of double boiler and cook for 7 minutes, stirring often. Add rest of ingredients; roll into small balls, then in coconut. Makes 70 cookies.
Mix all ingredients and drop from tip of a spoon onto a greased cookie sheet. Bake at 350° for 20 to 25 minutes.
Dissolve jello in boiling water. Add at once the bananas, strawberries and nuts. Pour half of mixture into pan and allow to get firm. Cover with sour cream. Pour remaining strawberry mixture on top of sour cream. Return to refrigerator. Chill until firm.
Make jello according to directions. Refrigerate until mixture is very syrupy. Cook pudding according to directions and let cool. Place 1/2 of the cake pieces in a large bowl. Spread with jam and sprinkle with liquor. Pour on 1/2 of jello and 1/2 of pudding. Repeat layers. Refrigerate to mellow flavor. Before serving, whip the cream with sugar until thick. Cover top of trifle with whipped cream.
In hot margarine & oil saute: chopped onion, celery, thyme leaves, bay leaves, Stirring 5 minutes. Add salt & black pepper to taste, 1/4 c. brown sugar.
Preheat oven to 350°. Butter baking pan real well. Mix, by hand, all ingredients well except chunks of butter. Pour into prepared pan and dot top with small chunks of butter. Bake in 350° oven for 10 to 15 minutes. Stir well and reduce oven to 325°. Bake 50 minutes to 1 hour more.
Drain pineapple well and put juice in a large bowl. Heat juice 1 to 2 minutes on high (juice should be hot but not boiling). Add and dissolve jello. Let cool. Add buttermilk and pineapple. Refrigerate until mixture starts to thicken. Fold in dessert topping and nuts. Pour into a large Pyrex dish or several small molds.
Pour Prego in large skillet; mix in browned hamburger. Let simmer on low heat with spices for 30 minutes. Mix in Parmesan. Cut heat off. Mix in cooked spaghetti. Pour into a square Pyrex dish; sprinkle with Mozzarella cheese. Bake 40 to 50 minutes at 350°.
Scrub, peel and grate the potatoes. Mix with other ingredients. Heat a little oil or fat in a pan and fry spoonfuls of the mixture until brown on both sides. Makes 4 helpings.
Boil chicken in water with lemon pepper, onion, garlic salt and salt. Remove chicken when tender. Add rice and simmer until tender. Take chicken off bone and break in pieces. Put in rice with cream of celery soup. Add additional water if too thick. Simmer 5 minutes after adding soup.
Cream milk, sugar and eggs. Beat. Add crackers, nuts and coconut. Bake in three 9-inch pans at 350° for 40 minutes.
Dissolve gelatin and salt in hot water. Add cold water and chill until syrupy. Fold in remaining ingredients except cabbage. Chill until slightly thickened. Fold in cabbage. Chill until firm.
Preheat oven to 350°. Pare eggplant and dice. Melt 2 tablespoons butter in skillet. Add green pepper and onion. Cook on low for a few minutes. Add tomatoes, eggplant, salt and black pepper. Cook 10 minutes. Place in shallow greased dish. Melt 2 tablespoons butter; stir in bread crumbs and sprinkle over eggplant. Bake until crumbs are brown, 15 to 20 minutes.
Place grapes in uncooked pie crust. Mix sugar, flour and egg well; spread over the grapes. Add the top crust. Bake at 400° for 10 minutes. Reduce temperature to 350° and bake approximately 25 minutes longer.
Briefly boil tomatoes to loosen skins. Peel and allow to cool. In large saucepan, combine vinegar, sugar, salt, cinnamon, pepper and cloves. Bring to slow boil, stirring often. Add tomatoes, peppers and onions. Simmer at a low boil until mixture thickens. Pour into sterilized pint canning jars. Adjust lids and process for 15 minutes in water bath. Thickening may take 2 hours.
Preheat oven to 350°. Grease well and flour a 9 x 5 x 3-inch loaf pan. Blend cream cheese in a bowl. Add eggs, one at a time, beating after each addition. Mix in pears and pineapple. Add cake mix, flour and candied lemon peel and mix just until dry ingredients are moistened. Turn into pan and bake at 350° for 50 minutes. Remove from oven and let stand for 10 minutes before removing from pan.
Dissolve Jell-O; let cool. Cream cottage cheese with salad dressing. Add pineapple and nuts to the cheese mixture. Whip the cream. Add sugar (or whip Carnation and add little lemon juice to kill canned flavor). Fold in cream. Ready to mold.
Mix eggs, corn syrup, sugar, chocolate, margarine and vanilla together. Put pecan pieces into an unbaked pie crust. Pour mixture over pecan pieces. Bake at 350° for 50 to 60 minutes. To test, a knife should be inserted into the pie and it should come out clean.
Mix. Cook in pie tin at 325° about 25 minutes, until brown. Will brown sooner if sprinkled with a little bit of cheese.
Slice strawberries and soak in 1/2 cup sugar overnight. Prepare the white or yellow cake mix according to directions. Bake in two layer pans. Let cool. In a medium bowl, add whipping cream, 1 cup sugar and lemon juice. Mix. Place strawberries on first cake layer and spread cream over strawberries. Repeat with second layer and cover cake with remaining cream. Place strawberries on top and enjoy.
Beat egg. Add milk and melted shortening. Add this to corn meal. Bake in hot, greased pan in the shape of bread sticks or ears of corn. Put in hot oven (450°). Bake 15 to 20 minutes. Makes about 12 sticks.
Slice steak across the grain and marinate in oyster sauce, water, cornstarch, baking soda and 1 tablespoon of oil for 15 minutes.
Cook broccoli as directed on package and drain well. Combine butter, soup and cheese in a microwave dish. Microwave on High for 5 minutes, checking and stirring after each minute. Continue until melted. Add broccoli and milk. Heat on High for 3 minutes.
Arrange rice in bottom of 9 x 13-inch pan. Lay chicken on top. Mix soup and water together and pour over chicken. Bake at 350° about 1 hour.
Drain all canned fruit and combine in large bowl. Add remaining ingredients; mix gently. Cover and chill several hours or overnight. Makes 12 servings.
Brown ground beef in skillet. Drain. Add kidney beans, taco seasoning, mushrooms, taco sauce, jalapeno peppers and rice. Simmer. Pour in baking dish. Sprinkle cheese over the mixture and bake at 350° for 30 minutes.
Combine molasses, sugar and egg. Sift flour and baking powder. Dissolve baking soda in coffee. Add flour mixture and coffee mixture alternately to the molasses mixture. Fold in orange peel. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 1/2 hours.
Heat oven to 350°. Mix all ingredients, except walnuts. Spoon into 2-quart casserole. Sprinkle with walnuts. Bake 40 minutes or until thoroughly heated. Makes 6 servings.
Boil spinach till tender. Saute onion in small amount of butter/margarine. Drain spinach and chop into pieces. Add chopped spinach into onion and simmer for a few minutes. Add small amount of milk depending on amount of spinach. Add 1 beaten egg, sprinkle Tbsp. flour into spinach and crumbled bacon. Serve warm. From German Pioneers/San Antonio.
Break broccoli and cauliflower into small pieces and place in a large mixing bowl. Mix mayonnaise, sugar and vinegar together. Pour over broccoli and cauliflower. Add 3 Tbsp. bacon bits. Let set at least 1 hour before serving.
Break up 1 head lettuce in a deep bowl. Next items are put on in layers: Mushrooms, chives, parsley, chopped water chestnuts and olives (optional). Cover with small jar of Hellmann's mayonnaise. Seal bowl with cellophane or plastic wrap or keep in Tupperware bowl with lid. Set overnight in refrigerator. Stir when ready to serve and add salt and pepper. (Great as leftovers.)
Mix jello with boiling water. Cut cream cheese with fork and put in jello with ice cubes. When it starts getting cold, take out ice and add remaining ingredients. Mix well and set in refrigerator to chill, then serve.
Heat first 5 ingredients until dissolved. Put the bananas in blender with small amount of pineapple juice; blend. Combine all other ingredients. Put in freezer. Take out of the freezer 3 1/2 hours before serving. When ready to serve, add 5 (28 ounce) bottles ginger ale.
Pour beans into a glass bowl. Add Worcestershire sauce and bacon bits. Spread brown sugar on top of beans; then spread ketchup on top of brown sugar. You can microwave or put in oven until brown sugar has dissolved.
Stir Jell-O, cornstarch, hot water and sugar together and cook over low heat until thickened. Cool. Bake a pie shell according to directions. Cool. Wash strawberries and cut off stems. Drain. Put in pie shell. Pour cooled filling over berries. Put in refrigerator to chill. Serve with whipped topping.
Cook and drain broccoli. Place in a buttered casserole dish. Layer chicken pieces next. Combine soup, mayo and lemon juice; pour over chicken. Sprinkle cheese on next. Spread crumbs on next. Bake at 350° for 30 minutes.
Cook and stir bacon in large saucepan on medium heat until browned. Add onion and celery; cook and stir until tender. Add water, beans, tomato sauce, garlic powder, salt and pepper; cover. Bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Makes 8 cups or 8 servings.
Spray a 9 x 13-inch pan with Pam. Lay rolls in pan (leaving room for them to raise). Sprinkle pudding over rolls. Mix brown sugar, cinnamon and nuts. Spread evenly over rolls. Gently pour on melted butter. Set in cold oven overnight. When ready to bake, turn oven to 350° and bake 20 to 30 minutes. Do not preheat oven!
Layer peas, soup, peas and cheese in two layers (in that order). Bake at 400° for 30 minutes.
Combine all ingredients. Use as fillings between lightly buttered slices of sandwich bread. Trim crusts. Will keep in refrigerator for several days.
Brown meat with onion. Add ketchup, cumin, chili powder and salt. Mash kidney beans with fork; add to meat mixture. Simmer for 20 minutes. Remove from heat; set aside for 2 1/2 hours (covered). Reheat in chafing dish. To serve, sprinkle grated cheese, more chopped onion and chopped olives. Serve with tortilla chips. Replenish cheese and onion on top, as needed.
Spread chicken pieces in 9 x 13-inch baking dish. Add eggs and Veg-All. Mix broth and soup to pour over chicken mixture. Combine margarine, flour and milk to pour over top for the crust. Bake at 350° for 40 minutes.
Mix peanut butter, butter and powdered sugar together. Form into balls. Melt chocolate chips and paraffin together. Dip peanut butter balls in melted chocolate and place on wax paper lined cookie sheet. Let set until cool and store.
Cut fruit into bite size pieces. Mix with cocktail and marshmallows. Add cool whip. Stir well.
Combine first 9 ingredients, blending well. Put in a 2-quart casserole. Top with strips of bacon. Sprinkle with brown sugar. Bake at 350° for 1 1/2 hours. Makes 12 servings.
Mix all ingredients together and pour into well-greased 8-inch pan. Bake at 350° for 30 to 40 minutes until top is golden brown, but interior is still custardy.
Place chicken in bottom of a 9 x 13 x 2-inch pan. Mix soup and broth together in saucepot and bring to a boil. Pour over chicken. Make batter from remaining ingredients. Pour over chicken and broth. Bake for 25 to 30 minutes in 425° oven.
Melt almond bark according to package direction exactly. Mix golden grahams and pretzels in the almonds bark, coating them evenly as possible, spread over wax paper. WORK QUICKLY!!! Let cool. Break apart into small chunks and put into air tight container.
Flatten chicken breasts between 2 sheets of wax paper to 1/4-inch thickness using a meat mallet. Place 1 slice ham and 1 slice cheese on each breast. Roll up, beginning with long side. Put in 2-quart casserole dish. Mix remaining ingredients and pour over chicken. Sprinkle with paprika. Bake at 350° for 1 1/4 hours. Serves 4.
Mix all ingredients. Refill 16-ounce sour cream container with mayonnaise for easy measuring. Be sure to drain or squeeze the water out of thawed spinach; a little extra chopping can be helpful for ease of serving. Best if refrigerated overnight to allow dried vegetable soup mix to hydrate.
Melt butter and let cool. Add brown sugar, stirring well, then add eggs one at a time, beating well after each. Add flour, salt and baking powder sifted together. Add vanilla and nuts. Put in well greased pan. Cook for 30 minutes at 325°. Cut while warm into squares. Roll in powdered sugar. Makes approximately 50 squares.