HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Place carrots in a 9-inch pie pan. In a small saucepan over moderate heat, melt butter; add onion and cook until lightly browned. Remove from heat. Stir in sugar and mustard; blend and spoon over carrots. Bake, uncovered, 15 minutes or until lightly glazed.
Combine all ingredients in a large bowl; mix well. Spread mixture evenly in a greased 12 x 8-inch baking pan. Bake in a preheated 350° oven for 25 minutes, or until golden brown. Makes about 36 bars.
Brown meat. Add enough water to cover completely. Add onions, bay leaves, salt and pepper, Worcestershire sauce and vinegar. Cook, covered, in oven until meat is tender. Remove meat. Add vegetables. Cook until tender. Remove vegetables. Use rolling pin to mash gingersnaps. Add to juice. Cook on stovetop until thickened. Combine all ingredients. Heat!
Cook beef thoroughly but do not brown. Put meat and apples through food chopper using medium blade. Combine all ingredients in large kettle. Simmer for 30 minutes. Cool and use as needed for pie. Can freeze any extra for later.
Peel and quarter a peck of small tomatoes, add sugar, salt, vinegar, lemon juice, Worcestershire sauce, dry mustard, garlic and basil leaves. Simmer on stove 45 minutes. Dice onions, sweet peppers and 8 to 10 hot red peppers. Add to mixture and return to boil. Pour into hot jars and seal. Makes about 10 pints. More hot peppers may be used if a hotter salsa is desired.
Mix all ingredients together very well. Chill. Take out of refrigerator about 30 minutes before serving. Good with corn chips. Makes 1 1/2 cups.
Drain salmon; flake. Combine ingredients. Mix well. Form into 4 or 5 patties. Pan-fry in a small amount of vegetable oil until lightly browned on both sides.
Combine all ingredients except the steak. Marinate the steak in the mixture for at least 3 hours. Cook on grill.
Rinse the shrimp in cool water; pat dry. Mix the olive oil, wine, parsley, garlic, salt and pepper to taste. Pour over the shrimp in a shallow dish. Cover and chill for 2 to 3 hours in refrigerator, turning the shrimp once or twice in the marinade.
Cook rice. Lightly grease a large frying pan. Cook ham slowly. In small frying pan, scramble egg until well done. When eggs are cooked, mix them in with ham and chopped onions. Mix rice in large frying pan with ham; stir for a few minutes and season with soy sauce to taste. Whole meat or main dish.
Layer in a round casserole, peas and carrots. Cover with mashed potatoes. Be sure to have a little broth, enough to keep moist. Good to use leftovers.
In 1 1/2-quart baking dish, layer cream cheese, beans and picante sauce. Top with cheese. Bake for 30 minutes at 350°. Can be microwaved until thoroughly heated. Serve with chips.
Fry bacon, crumble 4 of the slices and set aside. Saute onion and green pepper in bacon drippings. Add ground beef. Brown and drain. Combine all ingredients except whole slices of bacon. Pour into greased shallow casserole dish. Lay last 4 strips of bacon across bean mixture. Bake at 350° for 30 minutes.
Cream butter and sugar. Add rest of ingredients and mix well. Put into 2-quart casserole dish. Bake at 350° for 1 hour, uncovered.
Wash romaine lettuce leaves, pat them dry with paper towels and tear into bite size pieces. Place in a large bowl with cucumber, cheeses and mint; set aside while preparing the dressing.
Preheat oven to 350°. Put all ingredients in a large bowl and stir until mixed. Bake in an ungreased 9 x 9-inch pan for 45 to 55 minutes. Cool and serve.
Combine all ingredients in 9 x 13-inch pan (glass). Bake 45 minutes in 350° oven. Makes 10 servings.
Cook ground turkey, green pepper, onion with chili powder and pepper until meat is browned and vegetables are tender. Stirring to separate meat. Add tomato puree, beans and bring to boil. Reduce heat and simmer for 30 minutes stirring occasionally.
Stir and cook until hard boil at 300°. Remove from heat. Add 2 tablespoons extract (desired flavor). Add food coloring (as desired).
Cream the shortening and sugars. Add egg and vanilla, then dry ingredients. Mix well and drop from teaspoon onto ungreased cookie sheet. Bake in a 350° oven for 10 minutes.
Saute onions in butter until tender. Line casserole dish with saltines. Mix together soup, milk and eggs. Pour onions and butter over saltines, then cover with soup mixture. Top with grated cheese. Bake at 350° for 30 minutes.
Mix all ingredients in a bowl. Pour in a well-buttered pie pan. Bake at 350° for 45 minutes or until browned (top and bottom).
Cook roast in crock-pot 7 to 8 hours. Do not add any seasonings to roast while cooking. Chop roast. Mix all ingredients for sauce and bring to a boil. Simmer 15 to 20 minutes. Add to chopped roast and heat thoroughly. Serve with hamburger buns. Makes 8 sandwiches.
Mix all together in large casserole dish. Cook at 350° for 40 minutes.
Combine sugar, cocoa, butter and milk in saucepan and boil for 1 minute. Remove from heat and add peanut butter, vanilla and oats. Stir this mixture well and drop by spoonfuls on wax paper.
Cut cabbage in wedges 3/4-inch thick. Cook in salt water for 10 minutes. Drain and place cabbage in a greased casserole. Sprinkle with flour, salt and pepper. Dot with butter. Add hot milk and top with grated cheese. Bake at 350° for 35 minutes.
Whip potatoes until smooth. Add other dry ingredients and mix well. Beat eggs slightly and add to the mixture with vanilla. Pour into greased baking dish and bake at 300° until firm. Remove from oven. Sprinkle marshmallows over top. Return to oven and bake until brown.
Place ribs on grill over charcoal fire when coals have evenly turned grey. Brush sauce lightly on ribs. Cook for 1/2 hour, turning and brushing on sauce frequently. Add additional sauce to ribs prior to serving.
Drain sauerkraut real well. Thoroughly mix all ingredients. Set overnight in refrigerator. I keep this in a large Mason jar and have a salad available on a moment's notice.
Mix ingredients except bacon. Fry bacon lightly, drain and break up. Cover beef mixture with bacon. Pour 8 ounces tomato sauce to cover and bake at 350° for 1 hour.
Remove skim from chicken. In a 2-quart dish, arrange chicken. Bake at 375° for 30 minutes. Combine remaining ingredients; spoon over chicken. Bake 30 minutes or until chicken is no longer pink. Makes 4 servings.
Add cream to soften cream cheese. Fill each lychee with cream cheese. Add 1 almond in the center of each one. Refrigerate and serve cold.
Mix Cool Whip and gelatin. Stir in cottage cheese, nuts and fruit cocktail. Chill at least 1 hour before serving.
Mix sugar and butter until creamy. Add eggs, one at a time. Add flavoring. Add milk and flour alternately. Beat until well blended. Bake at 350°. Makes 3 (9-inch) layers.
Mix Oreos in blender. Save half. Mix half of crumbled Oreos and the oleo or butter (melted). Put in a 9 x 13-inch dish or pan. Layer the other ingredients: softened ice cream, fudge topping, peanuts (put in blender) and Cool Whip. Then add the rest of Oreo mixture. Freeze and remove from freezer before serving. Let set out a few minutes to soften.
Mix ingredients in paper bag. Heat in large heavy skillet over medium gas flame (325° to 350° dial setting on controlled burner), 1/4-inch melted shortening. Shake in paper bag until each piece is well coated with flour (2 pheasants, cut in serving pieces and skin removed). Add pheasants to hot fat and brown well on each side. Cover; reduce flame to simmer (200° to 225° dial setting on controlled burner) and cook until tender, about 40 minutes. Remove cover and continue cooking 5 minutes. Drain on absorbent paper. Serves 4.
Place the turtle or terrapin meat in a large, heavy kettle. Add the scallions and 1 1/2 quarts water. Simmer together gently for 2 hours. Remove the meat from the broth and dice. Return to the broth. Add 1 quart water, the instant beef broth and salt; simmer for 2 hours longer or until the meat is tender. Serve hot. The turtle meat was considered a "good medicine" among the Plains Tribes.
Saute pepper and onion in butter. Pour in casserole dish and sprinkle with bread crumbs and cayenne pepper. Bake in 350° oven for 45 minutes.
In large bowl, mix pudding and 3 cups of milk until thickened, then fold in Cool Whip. In 13 x 9-inch pan, layer first graham crackers (flat) and a layer of pudding, a layer of graham crackers, a layer of pudding and a layer of crackers. Spread icing over the top. Refrigerate overnight or at least 8 hours.
Heat applesauce and add soda. Sift together flour, salt, cinnamon, cloves and allspice. Mix eggs, shortening and sugar. Add dry ingredients and applesauce. Add raisins and nuts; mix well. Bake in a tube pan that has been greased and floured at 350° for 1 1/2 hours.
Pour all ingredients into container of ice cream freezer. Finish filling container with milk. Makes 1 gallon.
Mix all ingredients and knead a few times. If possible, refrigerate dough for awhile. Pat out on a floured surface. Cut out about 3/4 to 1-inch thick. Bake at 375° until golden brown, about 15 to 20 minutes.
In a large heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), paste, water, parsley, salt, sugar, garlic powder, pepper and oregano; simmer, uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagne as directed; drain. Grate Mozzarella cheese. In a 13 x 9 x 2-inch baking pan, spread about 1 cup sauce. Then alternate layers of lasagne, sauce, cottage cheese, Mozzarella cheese and Parmesan cheese, ending with sauce, Mozzarella cheese and Parmesan cheese. Bake at 350° for 40 to 50 minutes, until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve. Serves 8.
Boil the eggs while putting the other ingredients through a food grinder. Chop eggs and mix well. Place in a refrigerator until needed.
Beat eggs; add milk and sugar. Mash and strain cooked squash. Add salt and spices. Combine the 2 mixtures and blend well. Fill deep pie shell. Bake about 10 minutes in a hot 450° oven; reduce temperature to 350° and bake 30 minutes or until custard is set.
In bowl, cream butter until fluffy. Add sugar gradually, beating until creamy. Add eggs, one at a time, beating well. Add flour, baking powder and salt. Alternate with combined milk and grated orange rind and vanilla. Pour into greased and floured 8-inch square pan. Sprinkle blueberries over the top. Bake at 350° for 60 minutes until cake begins to shrink from sides and is golden on top. Cut in squares.
Beat sugar and oil, add eggs and beat. Add remaining ingredients. Bake at 325° for 25 to 30 minutes.
Mix all ingredients thoroughly except fresh strawberries. Chill. Stir in sliced fresh strawberries when ready to serve.
Beat well first six ingredients. Fold in dry ingredients. Chill. Roll into walnut sized balls. Flatten with a glass. Bake about 10 minutes or until lightly browned in a 350° oven.
Mix together and store in canister. Use 1 to 2 teaspoons per cup of hot water.
Sprinkle gelatin over 1/2 cup of coffee in small saucepan. Stir over low heat until gelatin dissolves. Add remaining coffee and artificial sweetener. Pour in bowl, cover and chill until firm. Serves 4.
Melt margarine in 8-inch skillet in 350° oven. Mix all ingredients until well blended. Pour batter into hot pan and bake at 350° for 35 to 40 minutes.
In a bowl, combine Ranch dressing (original mix) with dill weed and oil. Place crackers in oven-safe bowl or casserole dish. Pour dressing mixture over crackers. Bake 15 to 20 minutes at 250°. Stir after 10 minutes.
Cream butter; sift and add sugar and salt. Add alternately one egg yolk and a little of the flour mixture until all has been used. Add almonds. Bake in two (17 x 11-inch) pans for 20 to 25 minutes at 350°. Cut when hot. Sprinkle with powdered sugar.
Combine brown sugar, corn syrup, oleo and salt in a 2-quart bowl. Bring to a boil for 3 to 4 minutes, then cook 2 minutes on High. Remove from microwave, then add soda. Now, put popcorn in a brown grocery bag. Pour syrup into popcorn. Roll bag down and cook on High for 1 1/2 minutes. Remove from microwave and shake it up, then put bag in for another 1 1/2 minutes on High. Remove and shake again. Spread on cookie sheet until cool. Can add pecans, peanuts or walnuts in bag.
Preheat broiler. In large skillet, melt margarine. Add onions and saute until translucent. Add beef and cook until browned, breaking up meat with spoon. Add vegetables and seasoning and cook, stirring, about 3 minutes. Sprinkle flour over beef; cook 1 minute. Add broth and Worcestershire; simmer 5 minutes. Stir sour cream into potatoes. Pour beef mixture into a 9 1/2-inch deep dish pie plate. Top with potatoes. Broil 5 to 10 minutes. Makes 6 servings.
Mix sugar, shortening and 2 cups of the flour. Take out 2 fistfuls for the crumbs. Add milk, egg, 1 cup flour, baking powder and vanilla. (Sift the flour with the baking powder prior to adding it.) Pour batter into 2 round 8-inch pans or one deep square pan.
Place tomato ketchup in a container. Then add 1 tablespoon of hot sauce. Stir in 1/3 cup of vinegar. Dash in a teaspoon of salt. Dash in a tablespoon of pepper. Stir all ingredients together. Mix thoroughly. Dip crawfish in as desired.
Blend together 1 cup 10x sugar and Crisco. Add flour, milk and egg. Gradually add sugar and vanilla. Stir.
Cream all ingredients thoroughly. Chill for at least 4 hours. Serve with crackers at room temperature.
Stir first 9 ingredients all together and pour in greased cake pan. Sprinkle brown sugar over batter. Mix cocoa, hot water, salt and vanilla. Pour hot water mixture over brown sugar. Bake at 350° until cake tests done.
In a shallow bowl, beat egg; add honey. In a plastic bag, combine crackers and salt. Dip fish in egg mixture, then shake in bag until coated. In a skillet, cook fillets in oil for 3 to 5 minutes per side or until golden and fish flakes easily with a fork. Yields 4 to 6 servings.
Brown onion and sausage in a large skillet, stirring to crumble sausage; drain. Add soup mix, rice, water and almonds. Mix well and simmer several minutes. Spoon into a greased 2 1/2-quart casserole. Bake at 400° for 30 minutes.
Drain fruit. Fold together fruit, Cool Whip, Jell-O and nuts. Refrigerate overnight.
Slice banana; mix with rest. Pour into blender; mix until smooth. Pour into tall glasses; top with scoop of sherbet. Garnish with mint leaf.
Combine sugar, oil and eggs until mixed well. Add soda, salt and cinnamon and continue mixing. Now add flour, fruit and nuts. Pour in greased loaf pans. Bake at 350° for 60 minutes or until done.
Combine 2 cups flour and yeast. Add warm water, 3 tablespoons sugar and 1 teaspoon salt. Beat at low speed with an electric mixer for 30 seconds. Beat at high speed for 3 minutes. Stir in as much of remaining flour as you can. Turn out onto a floured surface; knead in enough flour to make dough stiff, elastic and smooth (6 to 8 minutes). Cover; let rest for 10 minutes. Divide dough into 12 portions. Shape each portion into a ball; punch hole in the center and shape into a bagel. Place on a greased baking sheet. Cover; let rise for 20 minutes. Broil bagels 3 to 4 minutes, turning once. Drop bagels, 4 to 5 at a time into boiling water-sugar mixture. Let simmer 7 minutes. Drain on paper towels. Place drained bagels on a well-greased baking sheet. Bake in a 375° oven for 25 to 30 minutes, or until tops are golden brown. Makes 12 servings.
Mix all ingredients together. Let stand, covered with a cloth, until it is bubbly. Take out 2 to 3 big mixing spoons and place in clean jar with loose fitting lid; store in refrigerator. This is the starter and will be used in place of yeast. Add 1/2 or 2/3 cup shortening or bacon grease; add flour until stiff. Grease bowl and place dough in it and grease top of bread dough. Cover with a clean cloth. Let rise double in size. Punch down and let rise again. Form into loaves and let rise. Makes 2 loaves. Bake at 350° for 30 minutes. I like to divide the sponge after the starter is out and put an egg, milk, spices, raisins and make some sweet rolls as well as regular bread.
Mix all ingredients together. Put in a greased and floured loaf pan and bake at 350° for 1 hour.
Cream butter, Crisco and sugar together, then add 5 eggs, one at a time. Add vanilla, then some flour alternately with milk. Bake at 325° for 1 hour and 30 minutes.
Mix all ingredients except Jiffy mix. Add mix last. Pour into a 9 x 13-inch greased pan. Bake 25 minutes at 400°. Cut into squares and serve hot.
Cream butter and powdered sugar. Add vanilla and water. Add flour. Mix well and add pecans. Form small rolls 1 1/2 inches long. Bake on ungreased cookie sheet in slow oven (300°) for 20 minutes or until delicately brown. While hot, roll in powdered sugar. Makes 3 dozen.
Mix eggs, sugar and sour cream. Add flour, soda and flavoring. Bake at 325° for 1 hour or until toothpick comes out clean.
Saute onion in butter. Add chicken broth. Add rice; bring to boil. Cover and bake in a preheated 350° oven for 20 to 25 minutes. Comes out perfect!
Melt shortening and chocolate together in saucepan over very low heat. Remove from heat. Add sugars, eggs and vanilla; mix well. Add blended dry ingredients and nuts to chocolate mixture, mixing well. Spread in well-greased 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes.
Sprinkle yeast over very warm water in a large bowl (very warm should feel comfortable when dropped on wrist). Stir until yeast dissolves. Heat milk-water mixture, sugar, butter and salt in a saucepan, stirring until sugar dissolves and butter melts. Cool to lukewarm. Add lukewarm milk mixture to yeast. Stir in 4 cups of flour and beat until very smooth. Mix in 3 more cups of the flour and then turn dough out on a floured board (use some of the remaining flour for flouring the board). Work in enough of the remaining 1 cup of flour to make a soft dough. Knead for 10 minutes until dough is satiny and elastic. Place dough in a greased bowl, then turn greased side up. Cover and let rise in a warm place until double in bulk, about 1 1/2 hours. Punch dough down; divide in half. Cover with dry cloth and let dough rest 10 minutes. Roll each piece of dough into an 18 x 9-inch rectangle. Roll up from the short side, jelly roll fashion. Press each end to seal, then tuck ends underneath loaves. Place shaped loaves in two greased 9 x 5 x 3-inch loaf pans, seam sides down. Cover with a dry cloth and let rise in a warm place until double in bulk, about 1 to 1 1/4 hours. Bake in a hot oven (400°) for 25 to 30 minutes, until nicely browned and loaves sound hollow when tapped. Remove from oven. Ease loaves out of pans and cool upright on wire racks.
Spray pan with Pam. Line pan with 1/2 cup pecans. Heat oven to 350°. In large bowl, combine cake mix, pudding, eggs, water, oil and wine. Beat 4 minutes. Pour into pan. Bake 50 to 60 minutes.
Slice and arrange potatoes in greased baking dish (large). Sprinkle with 1/2 envelope onion soup mix. Heat mushroom soup and milk in saucepan. (You can also add corn and green beans.) Arrange pork chops on top of potatoes. Pour heated mixture on top of pork chops. Top with other 1/2 of envelope of onion soup mix. Sprinkle with bread crumbs. Bake at 350° for 1 hour.
Cook spinach and drain completely. Combine Ricotta, spinach, Mozzarella, eggs, oil, seasonings and vegetables. Pour into oiled, deep pie plate. Bake at 350° for 40 minutes. Top with oil or butter. Done when knife inserted comes out clean.
Dissolve yeast in warm water in a 7 quart Tupperware container. Let stand 5 minutes. Add flour and next 4 ingredients, stirring until well blended. Cover container with Tupperware lid and seal. Let stand at room temperature 1 hour or until lid "pops off". Spoon the dough into 3 (9 x 5 inch) loaf pans coated with cooking spray. Cover and let the dough rise in a warm place (85°) free from drafts, 30 minutes or until doubled in bulk. Bake at 350° for 40 minutes or until loaves sound hollow when tapped. Experiment with various typed of flour and sugar mixtures. Yield: 16 Servings per loaf, 3 loaves.
Beat eggs and sugar together. Stir in vanilla, whipping cream and half and half. Add milk to the fill line. Freeze.
Slice tomatoes and onions. Cook in large skillet with butter until mushy. Stir in curry powder, salt, peppers and water chestnuts, sliced. Let mixture cool, then stir in sour cream and pimientos. Pour into shallow casserole and top with a mixture of bread crumbs and cheese. Bake about 30 minutes in 350° oven or until bubbly and crumbs are brown. Serves 8.
Cream butter and sugar. Beat in one egg at a time. Add combined flour and salt alternately with sour cream and vanilla. Pour into a 10-inch tube pan or 3 loaf pans. Bake at 350° for about 1 hour to 1 hour and 15 minutes.
Bake 3 layers of cake going by the directions on the box. Cool before stacking. When layers are cool, spread jam or jelly between each layer and on top layer, then cover entire cake top and sides with Cool Whip. Place in refrigerator. Keep cool at all times.
Fry onions, bacon and green peppers over heat; drain off. Put in beans and brown sugar. Heat on low for 20 minutes.
Mix all ingredients together and form into small balls. Bake on ungreased cookie sheets close to bottom of oven at 325° for 30 minutes. Immediately roll in powdered sugar to coat well. Cool on waxed paper. Makes 6 dozen.
Cook beans in water until done. Cut bacon into small pieces and fry with onion until done. Add bacon, onion, tomatoes, cilantro and jalapenos (optional) to beans and cook 15 more minutes.
Beat margarine, sugar and egg. Add the remaining ingredients. Make ball. Press down with fork. Bake at 375° for 8 to 12 minutes.
Cook and stir mushrooms and onion in margarine over medium-high heat for 3 minutes. Stir in flour, tarragon and pepper. Gradually stir in broth and milk; cook, stirring frequently until mixture thickens and comes to a boil, about 5 minutes. Reduce heat to low; stir in turkey, mixed vegetables and 1 cup of cheese. Simmer for 5 minutes. Stir 3/4 cup of cheese into hot mashed potatoes. Spoon turkey mixture into 1 1/2-quart casserole. Top with potato mixture. Place under heated broiler for 5 minutes. Sprinkle with remaining cheese and paprika. Place under broiler for 2 minutes. Makes 6 servings.
Wash and slice mushrooms. Combine lemon juice, garlic and salt in a large skillet. Add mushrooms and onion. Cook over medium heat until hot. Reduce heat and simmer 20 to 30 minutes until liquid is reduced. Serve hot over steak or as a side dish.
Preheat oven to 350°. Grease a 9-inch square or round cake pan. In medium bowl, blend together applesauce, brown sugar and vanilla by hand or with a mixer. Add flour, cinnamon and salt. Stir a few times to combine. Add juice; blend well.
Beat eggs; add sugar, salt and dates. Melt margarine in skillet; add date mixture. Cook over low heat for 1 minute or until dates are very tender. Remove from heat. Add nuts and Rice Krispies. Cool slightly. Form into small balls; roll in coconut.
Place steaks in casserole. Cover with cream of mushroom, cream of celery soup and 1 can of water. Add chopped onion and dot with butter. Place in preheated oven and cook 30 minutes at 300°.
Cook macaroni and cheese as directed on package Cook undrained tomatoes with green peppers until peppers are tender. Mix together and heat through.
Combine sugar and cinnamon and set aside. Cut breadsticks in half lengthwise. Dip each half in butter, roll in cinnamon mixture. Twist each strip 2 or 3 times and place on ungreased baking sheets. Bake at 350° for 15 to 18 minutes. Let cool on wire rack. Yields 16 toast sticks.
Mix ingredients in order given: eggs, cold water, salt, pumpkin, Wesson oil, sugar, cinnamon, pumpkin pie spice, nutmeg, soda, flour, vanilla and pecans. Pour into lightly greased and floured loaf pans. Mini loaf pans are better. Bake at 325° for 40 to 45 minutes for mini loaf. Makes 9. Bake for 50 to 60 minutes for regular loaf. Use tester to check center.
Mix limeade and lemonade together according to directions on can. Add grapefruit and pineapple juice. Stir in dry Kool-Aid. Add sugar to taste. Punch should be slightly tart. Freeze punch until slushy. Add 7-Up or ginger ale before serving.
In small saucepan over medium heat, bring sugar, oil, vinegar and salt to boil. Chill.