HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon and pat dry to remove as much fat as possible. Combine the ingredients and cook until beans are tender. Add water as needed.
Mix all ingredients together and refrigerate 1 day before serving with party rye bread or crackers.
Combine lemon juice and mayonnaise. Toss all ingredients together and add to mayonnaise/lemon juice dressing. Chill and serve on lettuce.
Cook macaroni until soft. Drain and cool well. Add hard-boiled eggs, onion, sugar, mustard, vinegar, mayonnaise or salad dressing and salt and pepper to taste. Carrots and celery are good with it.
Mix together. Store in airtight container. A mug and this mixture will make a nice gift.
Clean mushrooms. Remove stems and some of meat. Chop and saute stems with onions in 2 tablespoons butter. Stir in all else, except cheese and rest of butter and wine. Melt butter and coat mushrooms with it. Fill each mushroom with stuffing and pile cheese on top. Pour wine into baking pan and bake mushrooms at 400° for 15 minutes. Serve hot.
Chop onion, garlic, pickles, olives and pimentos. Add mayonnaise, oil, vinegar, lemon juice and parsley flakes. Mix well. Put in jar and let stand overnight before using. Will keep 3 to 4 weeks.
Melt Cheez Whiz in a 1 1/2-quart casserole dish. Mix hominy, green chilies and soup. Add cheese. Bake at 350° for 30 minutes.
Line bottom of a 2-quart casserole with butter chunks. Pour bag of fries on top. Sprinkle with minced onion, salt and pepper. Cover with whipping cream and sprinkle with parsley. Bake at 350° for 1 to 1 1/2 hours. Not recommended for cooking ahead and/or freezing. Simple and delicious. Serves 6 to 8.
I grate the cheese and let it stand until it is room temperature. Mix well and form into ball. Roll in chopped pecans and chili powder.
Cook together meat, onion, garlic, salt and pepper until brown. Add oil and oleo to water and boil noodles. After meat is brown; drain and add tomatoes, sauce, paste, basil, salt and pepper. Cook on low heat for 20 minutes.
Saute onion and pepper in oil. Add rest of ingredients. Stir to mix; place mixture in a baking dish or pan. Bake in oven at 350° for 1 1/2 hours.
Blend all ingredients until moistened. Spread in greased 9 x 13-inch pan. Bake 20 to 25 minutes. Cool and cut into squares. Sprinkle with powdered sugar.
Heat margarine and Worcestershire in large nonstick skillet until hot. Add mushrooms and onion. Saute until tender. Pound steaks to 1/4-inch thickness. Spread 1 1/2 teaspoons mustard on one side of each steak. Push mushrooms to one side of skillet; add steaks, mustard side down. Cook steaks 3 to 4 minutes over medium heat. Spread remaining mustard on top side of steaks. Flip and cook 3 to 4 minutes on second side or until done as you like. Lightly pierce steaks in several places with fork. Top with brandy; cover. Reduce heat and simmer 1 minute. Serve on heated plates, topped with mushrooms.
Mix butter, milk and powdered sugar. Add coconut and pecans, then knead in 1 pound powdered sugar. Roll in balls and freeze overnight.
Saute onion in 4 tablespoons butter. Stir in flour; add water. Cook over low heat, stirring until mixture thickens and comes to a boil; blend in cheese. Combine sauce, broccoli and eggs; mix gently until blended. Pour into a 1 1/2-quart ovenproof casserole and cover with crumbs. Dot with remaining butter. Place casserole on cooking grill (or in a 350° oven) and cook for 30 minutes.
Blend flour and spices. Dip steak strips in flour; dip in egg mixture and flour mixture again. Lightly brown steak in skillet on medium heat. Place browned steak in 9 x 13-inch pan. Cook onions in remaining oil until clear. Set onions over steak; add 1/2 cup water. Tightly seal with foil. Bake at 350° for 2 hours. Don't peek, the onions and steam make the steak fork-tender. Leftover steak make great sandwiches.
Pour 1 1/2 cups water (boiling) over dates; let stand until lukewarm. add egg, butter, nuts and vanilla. Sift together sugar, salt, baking soda, flour and baking powder. Add sifted mixture to dates; mix until well blended. Use 2 loaf pans, greased and floured. Bake at 350° for 35 to 40 minutes.
Mix sugars, butter and oil together. Add egg and vanilla and beat well. Add dry ingredients to mixture. Shape into balls using a teaspoonful of dough for each ball. Place on greased cookie sheet. Flatten each ball with bottom of a glass dipped in sugar. Bake at 300° for 15 to 20 minutes.
Mix and cook as directed on box. Make 2 layers. Cut cake layers into 4 layers when cool.
Combine all ingredients in a bowl, then blend well. Chill thoroughly. Relish keeps well stored in refrigerator for about a week.
Cook shells in boiling water according to directions on box. In a frying pan, brown ground beef and chopped onion. Drain off any extra grease. Add bread crumbs and parsley; set aside. Cover bottom of a 13 x 9 x 2-inch baking dish with 2/3 cup of spaghetti sauce. After shells are cool, fill with meat mixture and place in baking dish. Pour remaining sauce over the shells until they are completely covered. Sprinkle grated cheese over the top. Bake at 350° for 30 minutes.
Drain oysters, reserving 1/3 cup liquid. Combine crumbs, butter, salt, pepper, celery and parsley. Spread third of crumbs in 8 x 1 1/2-inch round pan. Cover with half the oysters. Using another third of the crumbs, spread a second layer; cover with remaining oysters. Combine milk and oyster liquid and pour over oysters. Top with remaining crumbs. Bake in moderate oven at 350° for about 40 minutes or until done. Makes 4 servings.
Brown hamburger; drain. Cook wide egg noodles; drain. Mix meat, onion, pepper and celery; add alternately with noodles to casserole dish. Mix soups together; pour over the layers. Top with Cheddar cheese. Bake at 325° until bubbly, or for 15 to 20 minutes.
Drain pineapple, reserving liquid. Add cold water to measure 1 cup. Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened. Stir in whipped topping with whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in oranges and pineapple, marshmallows and coconut. Spoon in 6-cup mold. Refrigerate 4 hours.
Mix and chill until partially congealed the jello, boiling water, sugar and pineapple Fold in Dream Whip, chopped pecans and Cheddar cheese. Chill until firm.
Cook and drain broccoli and place in a 9 x 13-inch greased casserole dish. Grate cheese and mix with soup and onion flakes and pour over broccoli. Sprinkle crumbs on top and bake in a 350° oven for 30 minutes.
In a 2-quart casserole, layer potatoes, ham and onion and soup mixture. Repeat. Add pepper, if desired. Top with shredded Cheddar cheese before baking. Bake, covered, at 325° for 1 hour.
Cream shortening, butter or margarine and sugar. Add eggs one at a time. Beat well until lemon colored. Combine flour, baking powder and milk. Add flavoring. Beat well. Bake in a tube pan for 1 hour and 20 minutes at 325°.
Brown ground beef with oil, onion, garlic and parsley. Add tomato paste, water, salt and pepper (for hot lasagne, add 1 can Ro-Tel also); simmer 30 minutes.
Combine lemonade and strawberries. Add ginger ale just before serving. Makes about 1 1/2 gallons or 32 half-cup servings.
Let bread dough thaw and rise as directed on package, except grease 2 layer pans, 8 or 9 x 1 1/2-inch. Shape each loaf into 18 balls. Dip the balls into 2 tablespoons butter, then dip tops into cheese. Arrange in one pan. Arrange remaining balls in the other pan. Mix dill weed, salt and 2 tablespoons butter. Brush dill mixture on rolls in second pan. Sprinkle with parsley flakes. Cover and let rise about 20 minutes. Heat oven to 375°. Bake 15 minutes or until golden. Makes 3 dozen rolls.
Cook squash and onion in boiling salt water for 5 minutes and drain. Stir in carrots. Combine stuffing and butter. Spread half of stuffing in baking dish and spoon vegetables on top. Sprinkle remaining stuffing on vegetables. Bake at 350 for 25 to 30 minutes.
Mix together cake mix, pudding mix and flour. Add eggs, oil and water and then mix together in a small bowl sugar and cinnamon.
Garnish Ideas: Can roll in 1/2 cup chopped nuts (almonds or pecans), or radish slices or pimiento.
Sprinkle both sides of chops with cumin and salt. Heat oil in 10-inch skillet over medium-high heat. Brown chops on both sides, about 2 to 3 minutes per side. Remove and reserve. Reduce heat. Add garlic and onion to skillet; add chops, simmer uncovered 10 to 12 minutes, turning chops after 5 minutes. Remove chops to serving plate; keep warm. Add tomatoes and picante sauce to skillet to make sauce. Cook sauce over high heat until thickened, 1 to 2 minutes. Arrange chops over rice. Spoon sauce over rice; sprinkle with cilantro. Serve with additional picante sauce.
Preheat oven to 400°. Put all ingredients in bowl. Mix by hand as pie crust. Roll dough. Put on ungreased cookie sheet. Cut into strips. Bake 8 to 10 minutes until slightly brown. When done, part strips.
Mix onion, Bisquick, eggs, oil, cheese, parsley, salt and pepper. Add zucchini, blending well. Pour into buttered 3 1/2-quart casserole. Bake at 350° for 30 minutes.
Mix together meats, eggs, onion, crumbs, salt and pepper. Roll into 1-inch balls. Put on cookie sheet and bake in 350° to 375° oven until browned. Mix soups together in large casserole dish. Add browned meatballs. Put in refrigerator and marinate all day or overnight. Bake at 325° for 1 1/2 hours.
Tear cake into small pieces and place in a large bowl. In another bowl, mix sour cream, evaporated milk, Cool Whip and powdered sugar. Mix until smooth. Fold this mixture into torn cake. Place in a glass bowl. Mix glaze with sliced strawberries. Place on top of cake mixture. Cover and chill. Keeps well.
Peel apples and quarter. Place in heavy pan or iron skillet. Add sugar on top of apples. Stir so each piece will be coated with sugar. Then add water and stir with wooden spoon or hands.
Saute pecans in butter until golden brown. Cool. Beat eggs at medium speed until frothy. Gradually add sugar, beating until thick. Stir in next two ingredients. Pour mixture in freezer can of 4 or 5 quart freezer. Add enough milk to reach fill line. Freeze according to manufacturer's instructions. Let ripen at least 1 hour. Yield: about 1 gallon.
Make in layers in a casserole dish or pan in order of ingredients. Use amounts according to size of dish. Season with salt and pepper as you go along. Bake for 2 hours in a 350° oven.
Cook hash brown potatoes. Add margarine. Put in bottom of pan. Pour can of cream of chicken soup with remainder of ingredients.
Combine and simmer for 20 minutes. Pour over wings. Marinate for 24 hours. Bake uncovered at 350° for 1 hour. Enough for 14 wings.
Place popped corn in a large mixing bowl; set aside. Combine butter and brown sugar in a 1-cup glass measure. Microwave on High, uncovered, for 1 1/2 to 2 minutes, or until mixture has boiled 1 minute, stirring once or twice. Add marshmallows; stir until melted. Pour syrup mixture over popped corn. Toss to evenly coat corn. If desired, shape into balls or spread on waxed paper until cool and dry.
Mix butter, sugar and vanilla together. Sir in flour and pecans. Chill. Shape into marble size balls. Bake on ungreased cookie sheet at 350° for 15 to 17 minutes until firm, but not brown. Roll gently in powdered sugar. Cool. Sugar again. Makes 50 cookies.
Preheat oven to 350°. Grease 9 x 13-inch baking dish lightly. Brown ground beef and drain, then return to heat; add onion and cook for about 5 minutes. Then add salt, pepper, garlic and cumin. Add soups, chilies and enchilada sauce. Mix together; set aside. Cut tortillas in quarters; put in bottom of baking dish. Cover with 1/2 of meat mixture; layer another layer of tortillas and meat mixture. Cover with grated cheese and bake 30 minutes.
Roll thawed bread into a rectangle. Spread with brown mustard. Sprinkle with oregano and garlic powder. Layer ham, hard salami, Provolone cheese and diced onion. Fold into thirds; seal and brush with egg. Spray aluminum foil-lined cookie sheet with Pam. Bake at 350° for 25 to 30 minutes or until dough is brown.
This recipe appeared on a postcard that I bought in the South. It is an old recipe without specific measurements, so the ingredients are prepared to taste and the number of servings.
In bowl stir together 5 ingredients. Add water and egg; stir until smooth. Pour 1 qt. (about) corn oil into large skillet to depth of 1/2 inch, filling no more than 1/3 full. Heat over medium heat to 375°. Dip 4 cups cut up vegetables, 1 lb boneless chicken 13 breasts cut into in cubes a few pieces at a time. Fry 2 to 3 minutes turning once until brown and crisp. Drain on paper towels. Serves 4 to 6.
In large bowl, combine chicken, drained pineapple and drained peas. Mix yogurt with mayonnaise, lemon juice and curry. Season with salt and pepper. Pour over macaroni mixture and stir until well coated. Refrigerate for 1 hour. Sprinkle with chopped pecans and serve.
Place ingredients in pan and cook in a 325° oven to melt. Drain pineapple, pears, apricots, peaches and dark cherries. Add to pan; stir well. Bake one hour in a 325° oven.
Butter a baking dish (2-quart). Put all ingredients in and cover with foil. Bake at 350° for one hour. Serves six. (May be doubled.)
Be sure to get hot roll mix with yeast packet. In a bowl, mix roll yeast. Mix 1/2 cup sugar and vanilla. Prepare dough according to package. Divide into pieces. Pat each into 2 1/2 inches around. Place on baking sheet. Let rise.
Preheat oven to 400°. Slice each potato as you like for fries. Coat baking (cookie) sheet with 3 sprays of vegetable oil (Pam). Combine egg whites and the Cajun spice in a bowl; beat. Add potatoes. Mix well. Put potatoes on baking sheet, adding liquid off them. Leave space between each. (I use 2 cookie sheets.) Place shelves at lowest position in oven. Turn every 8 minutes for about 45 to 60 minutes. Let them brown evenly. These have only the calories of baked potatoes because they have no fats!
Mix flour and cheese together. Melt butter in long baking dish. Roll potatoes in flour and cheese mix. Place in baking dish. Roll over in margarine. Sprinkle hamburger seasoning salt over potatoes. Bake at 350° for 30 minutes. Turn potatoes over and sprinkle hamburger seasoning salt over them. Bake for 30 more minutes.
Place in warm bowl the warm water. Sprinkle or crumble in yeast; stir until yeast is completely dissolved. Combine in another bowl the flour, melted butter, sour cream, eggs, salt and vanilla. Beat until smooth. Add dissolved yeast. Mix until well blended. Cover with damp cloth. Refrigerate several hours or overnight. Stir down. Combine 1 cup sugar and 1 teaspoon cinnamon. Mix well. Sprinkle evenly over breadboard. Roll dough out on board to 15 x 18-inch rectangle. Turn dough to coat both sides. Fold dough in thirds. Roll out again in rectangle 1/4-inch thick. Use all the cinnamon/sugar mix. Cut dough into 1 x 4-inch strips. Twist. Place on greased sheet. Bake at 375° for about 15 minutes until done. Makes 4 1/2 dozen.
Take 1/2 of sausage and pat into dish; layer with sliced potatoes and cheese. Pat the remaining sausage on top of cheese; layer with potatoes and cover with remaining cheese. Bake, covered, for 30 minutes at 325°, or uncover until cheese has browned.
Place pieces of kielbasa in a skillet with 1/2 cup chopped scallions. Add 1 cup water and enough red wine to cover them and cook until kielbasa are heated. Remove them and cook down the wine a bit. Then spoon the sauce over the kielbasa.
Sprinkle chicken with salt and pepper and cook in 1/4-inch of hot oil until lightly brown. Place chicken in a large Dutch oven. Add water and butter. Cook, covered, over medium heat for 40 minutes or until tender. Remove chicken to serving platter. Reserve pan drippings. Combine flour and 1/4 cup water until smooth. Pour flour mixture into pan drippings. Cook, stirring constantly, until thick. Serve gravy with chicken. Makes 6 to 8 servings.
Pour pie filling in 9 x 13-inch pan. Spread dry cake mix over filling. Dot margarine over top. Sprinkle nuts over all. Bake at 375° for 35 to 40 minutes.
Brown roast. Place in crock-pot; cover with potatoes, carrots, onions and all other ingredients. Cook on low all day.
Peel peaches using as many as syrup will cover. Make syrup by mixing vinegar, sugar, cinnamon and cloves, boiling until rather thick. Add peeled peaches, one at a time. Cook until tender, not mushy. Remove fruit from syrup and place in sterilized jars. Boil syrup until thick; pour over peaches filling jars to top seal.
Bring to a boil in a saucepan water and butter. Add next 6 ingredients to water, stirring constantly, until smooth and thick. Pour into browned pie shell.
Boil water; add butter and melt. Add lobster meat. Simmer. Add flour, a little at a time. Add milk, while stirring fast. Add seasonings and keep stirring until thickened. Remove from heat and add sherry.
Defrost and drain spinach. Pull apart and chop fine. Add mayonnaise, sour cream, vegetable soup, chestnuts and onion; mix well and refrigerate.
Let cream cheese soften to room temperature for about 1 hour. Drain tuna; mash with fork. In medium bowl, combine cream cheese, tuna and mayonnaise. Add lemon juice, curry and salt. Mix to blend well. Add onions and stir to blend. Chill for 1 hour for flavors to blend. Serve with crackers, radishes, carrot or celery. Can be used as a dip. Makes 4 to 6 servings.
Cut vegetables in medium pieces. Add onion soup mix and boil covered with water for 10 minutes. Then lower heat and cook until vegetables are tender.
Put yeast, water and sugar in bowl. Stir and let stand in warm place; add to scalded milk, salt, sugar and butter. Add flour, yeast and milk mixture. Let rise 15 minutes, then knead down and let rise 15 minutes. Grease 2 loaf pans. Bake in 350° oven for 50 minutes.
Mix all ingredients; heat on stove at low temperature and simmer for 15 to 30 minutes.
Mix butter, mustard, onion and poppy seeds. Without separating rolls, remove from pans. Split in half (easier if frozen). Spread butter mixture on each side. Place ham and cheese on bottom side. Replace top side and return to pan. Heat at 325° for 15 minutes. Cut into roll size either before or after heating. May be stored in freezer or refrigerator until ready to heat and serve.
Cook carrots, potatoes and apple until soft in small amount of water, about 10 to 15 minutes. Pure in a blender. Put 3 tablespoons of unsalted butter in soup pot. Add curry powder to butter. Add chicken broth and pureed carrot mixture. Simmer soup for about 15 minutes, then add heavy cream. Bring again to simmer. Serve hot or cold with small croutons.
Separate eggs. Beat egg whites stiff. Cream butter, sugar and egg yolks. Add egg whites to butter-sugar mix. Then add flour and vanilla. Take 1/2 to 1 cup flour, to lightly flour nuts, fruit and raisins. Fold in fruit and nut mixture into 1st mixture. Pour in floured Bundt pan. Place pan over pan of water while cooking. Also place brown bag over top. Cook 4 hours at 250°. Use tester.
Cook mushrooms and onion in margarine until golden. Blend in gravy, milk, 2 tablespoons grated cheese, poultry seasoning and sherry. Place spaghetti in casserole. Blend in half of gravy mixture. Add chicken to remaining gravy mixture and pour over spaghetti. Sprinkle with remaining cheese. Bake in 375° oven for 20 minutes or until bubbly and brown.
Shred zucchini with peeling. Mix all ingredients and bake at 325° or 350° for 45 minutes.
Cook and drain noodles. Line bottom of a 9 x 13-inch pan with noodles to cover pan. Cook and mash potatoes and add to cottage cheese, egg, salt and pepper. Mix well. Use half of the mixture on one layer of noodles and remaining half on the second layer. End with noodles on top. Saute onions in butter and pour over top layer of noodles. Sprinkle paprika on top. Cover and bake for 30 minutes at 350°. Let stand for 10 minutes before serving.
Cook noodles in 1 1/2 quarts boiling water until tender, 7 to 10 minutes. While noodles cook, cook and stir beef and onion in large skillet until meat is brown and onion is tender. Drain off fat. Stir in drained noodles, celery, catsup, mushrooms with liquid, tomatoes, salt and pepper. Cover; simmer 30 to 45 minutes. Serves 4.
Mix all 7 ingredients together in a bowl. Remove crust from bread, cut into squares. Put the bread into a long baking pan. Add raisins and pecans on top of bread. Next, pour the custard mix on top. Cover with foil, pierce foil with a fork, in several places. Cook for 30 minutes at 350 degrees. Remove foil and brown for 10 minutes. Serve with butterscotch sauce over it.
Cream together sugar and Crisco. Add soda to water and gradually add all remaining ingredients. Drop by spoonfuls on greased pan. Bake at 350° until edges brown slightly.
Mix ingredients and pour into greased casserole. Bake at 350° for 45 minutes. Stir once before pudding sets.
Mix ingredients with enough water to make 5 gallons. Chill and serve. Makes 5 gallons.
Cream margarine and brown sugar. Add Karo, vanilla and salt. Stir in oats (mixture will be sticky). Press onto greased cookie sheet with sides. Bake at 350° for 15 minutes. Melt peanut butter and chocolate chips together for 2 minutes in microwave or low heat on stove. Stir well and spread on cooled crust. Cool to set chocolate.
Cream butter and shortening. Add sugar gradually. Whip until sugar dissolves. Beat in eggs, one at a time. Add dry ingredients alternately with milk. Add flavoring. Pour in well-greased 10-inch tube pan and bake 1 hour and 5 minutes to 1 hour and 10 minutes at 350°.
Heat oven to 350°. Reserve 1/2 cup Mozzarella cheese. Mix remaining Mozzarella cheese, zucchini, Ricotta cheese and Parmesan cheese. Spread 3/4 cup spaghetti sauce in ungreased rectangular baking dish (12 x 7-inch). Top with 3 noodles. Spread half of cheese mixture over noodles in dish. Top with 3/4 cup of sauce. Repeat with 3 noodles, remaining cheese mixture and 3/4 cup sauce. Top with remaining noodles and sauce. Cover with foil and bake 1 hour or until noodles are tender. Remove from oven. Sprinkle reserved Mozzarella cheese on top. Let stand 15 minutes before cutting.
Put meat, eggs and onion in bowl; wet bread and add to bowl. Sprinkle salt and pepper over mixture and mix with hands until meat and bread are well blended. If too wet, add more bread. Shape into cakes and fry like hamburgers. Use pan drippings to make gravy and serve with mashed potatoes. Same recipe can be used for meat balls (add to mixture 1/2 cup parmesan cheese, 1 tablespoon granulated garlic and 1 teaspoon oregano); follow directions and shape meat in round balls. Lay out on cookie sheet and bake in 350° oven about 1 hour or until done. Drop into spaghetti sauce and simmer about 1/2 hour.
Mix first 5 ingredients and shape into meatballs. Blend last 5 ingredients for sauce to cover meatballs. Place in a baking dish. Cover and bake 45 to 60 minutes at 350°.
Brown beef and sausage together and drain. Add cheese and remaining ingredients. Spread on small party rye bread. Bake at 350° for 10 minutes. Serve hot. Can be made ahead and frozen.
Fry hamburger (drain if excessively greasy). Combine remaining ingredients and cook in crock-pot until cheese is melted. Keep warm while serving. Serve with chips.
In pan, mix sugar, cornstarch and cinnamon. Gradually add boiling watter. Bring to a boil over medium heat and cook, while stirring, for 5 minutes. Remove from stove. Add oil, orange juice and rind and lemon juice. Stir to mix well. One tablespoon equals 35 calories. Place sauce on plain cake, lemon cake, chocolate cake, pound cake, angel food cake or gingerbread.
Put cabbage in pan. Cover with water. Add salt, pepper and shortening. Cook on medium heat until tender.
Heat oven to 400°. Mix first four ingredients with apples; add water and butter. Cook on top of stove until apples have a glaze. Pour in casserole. Drop flour mixture into apples; place in oven. Bake, uncovered, 30 to 35 minutes.
Brown hamburger and drain; add taco seasoning mix (save 1 tablespoon).
Mix all ingredients. Put into greased 2 quart casserole dish. Cut 2 slices of buttered bread to cubes. Sprinkle over tomato mixture. Bake 25 minutes at 375 degrees. Serve.