HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger, onions and bell pepper together. Drain. Add noodles, soups and 3/4 cup cheese; mix together. Put in casserole dish. Add remaining cheese on top. Bake at 350° for 30 to 40 minutes.
Mix all ingredients. Warm crepe pan or 10-inch iron skillet. Pour thin layer of batter to cover all of skillet. Cook until golden on both sides.
Cook the potatoes until tender, but firm. Drain and cube. Place in a large bowl; add artichokes, chilies, pimentos, peppers, onion, basil and salt. Combine remaining ingredients in a jar with a tight fitting lid. Shake well. Pour over salad and toss well. Chill at least one hour before serving. Serves 10 to 12.
Peel and cut apples into thick slices. Arrange slices in overlapping rows in pastry lined pie pan. Sprinkle with lemon juice. In a bowl, mix sugar, flour, salt, cinnamon and nutmeg. Cut in butter until crumbly. Spoon over apples. Spread sour cream over top. Bake at 350° for 50 to 55 minutes or until apples are tender.
Cream sugar, peanut butter and cream cheese together. Fold in Cool Whip. Pour into pie shell. Let chill one hour.
Cook and drain macaroni. Cool by mixing in milk and butter first. Then add sour cream and cheese, then egg. Save some cheese for topping. Put in casserole dish, top with cheese and bake at 425 degrees until bubbly.
Saute beef in oil in 6-quart pot over medium heat. Add cabbage and onion, cooked covered about 4 minutes, stirring once. Add tomatoes, broth, water, sugar, lemon juice and salt. Bring to boiling; add rice. Reduce rice to medium low. Simmer covered 45 minutes or until rice is tender. Yields 8 servings.
Blend milk, sugar, butter and egg in saucepan. Place over medium heat. Cook and stir until mixture comes to a full boil. Boil and stir 2 minutes. Cool slightly. Add coconut, pecans and vanilla. Cool until spreading consistency, stirring occasionally.
Saute onion, garlic, green pepper and celery in lard (moderate heat) until onion is golden. Add parsley, ham, thyme and bay leaves. Cook 5 minutes, stirring often. Add Tabasco, tomatoes and juice, tomato sauce, 2 cups water and 2 teaspoons salt. Simmer 5 minutes. Add rice. Reduce heat to simmer and cook, covered, 30 minutes. Add shrimp and simmer, covered, 10 to 15 minutes longer until rice is tender and all liquid is absorbed. Season to taste with salt and Tabasco sauce. Serves 6 to 8.
Combine in order given and mix thoroughly. Pour into unbaked pie crust. Bake 15 minutes at 450°, then 40 minutes at 325° or until firm.
Place 2 cups berries in bottom of pie crust. Bring to a boil 2 cups berries, flour (or cornstarch) and sugar. Add lemon juice and pour over whole berries in pie crust. Cool. Top with the whipped cream.
Cream together butter and powdered sugar. Gradually add flour, vanilla and nuts. Shape into small balls. Bake at 325° for 25 minutes. Cool and roll in powdered sugar.
Pour boiling water over sugar and soda and let cool. Then add shortening, flour, baking powder, salt and egg yolks. Fold in whites and nuts. Bake at 350° for 45 to 60 minutes.
Combine all dry ingredients, persimmon pulp and eggs. Mix with electric mixer; stir in melted butter and add vanilla. Pour into 9 x 13-inch baking dish. Bake at 350° for about 35 to 40 minutes. This is an oldie but goodie.
Mix all ingredients except salmon. Pour mixture over salmon in shallow glass pan. Marinate 1 hour. Preheat nonstick skillet; remove fillets from marinade and saute 5 minutes on each side. Remove to warm platter. Bring remaining marinade to a boil; pour over fillets and serve. Serves 4.
Beat egg and add milk. Mix all ingredients together; mix lightly. Pour into buttered pan or baking dish. Cover with grated cheese and dabs of butter. Bake in medium 350° oven until firm, about 25 minutes.
Mix all ingredients except pasta together in large bowl. (Does not need to be cooked.) Cook pasta by directions; drain and while hot, toss thoroughly in sauce.
Grind tomatoes and cabbage; add the onion (if you preferred) and grind also. Put in a large pan, cook until tender. Put spices in a cloth when cool. Add to tomatoes and bring to a boil. Put in hot jars and seal.
Combine all ingredients. Knead as though making biscuits. Roll to 1/2-inch thick. Cut with biscuit cutter and place on greased baking sheet. Dot with butter and let stand 30 minutes. Bake at 400° until brown.
Heat oven to 350°. In a medium bowl, combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in butter, milk and vanilla. Beat until smooth. Pour batter into 8 or 9-inch square baking pan.
Chop first 5 ingredients. Sprinkle with salt and let stand overnight. Drain. Tie pickling spices, celery seed and cinnamon in a thin cloth. Mix brown sugar with enough vinegar to cover cabbage mixture. Cook only until tender. Pack into sterilized jars and seal. Process for 10 minutes at simmering temperature (about 200°). Makes 12 to 14 pints.
Soak raisins for several hours or overnight in pineapple and juice. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each one. Stir in jam. Sift together dry ingredients. Add alternately to creamed mixture with buttermilk. Stir in pineapple, raisins and pecans. Pour batter into wax paper-lined pans (13 x 9 x 2-inch). Bake at 350° for 50 to 55 minutes. Dust with sifted confectioners sugar to serve.
Heat oven to 350°. Brown meat; drain. Stir in salsa, corn, dressing (mayonnaise) and chili powder. Layer 1/2 each of meat mixture, chips and cheese in a 2-quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomatoes if desired. Makes 6 servings.
Cream first 3 ingredients together. Blend in eggs and pumpkin. Add dry ingredients alternately with milk. Blend in nuts and lemon flavor. Bake in 350° oven about 30 minutes in three 8-inch greased and floured cake pans. Frost cooled layers with fluffy white frosting.
Preheat oven to 400°. Grease a shallow 2-quart baking dish. Spread chicken and vegetables evenly in dish. Stir together soup, broth and pepper in small mixing bowl; pour evenly over chicken mixture. Combine flour, milk and butter in separate bowl; stir until smooth. Pour flour mixture over ingredients in baking dish. Bake for 45 to 50 minutes or until golden brown.
Snap off tough ends of asparagus and cut diagonally into 1 1/2-inch pieces. Place asparagus and broccoli in a vegetable steamer over boiling water; cover and steam 6 to 8 minutes or until vegetables are crisp-tender. Remove from heat; set aside.
Sift dry items 3 times. Combine water and salad dressing. Add vanilla; beat until smooth. Bake in layers or in a flat pan at 375° for 20 to 25 minutes.
Spread bean dip in shallow baking dish. Spread avocado dip over bean dip. Sprinkle with olives, tomatoes, green chilies and green onions. Dot with sour cream. Top with cheese. Chill until serving time. Serve with tortilla chips.
Mix all ingredients. This slaw is best made 2 days in advance and keep in "frig" until serving. Good with choice of weiners, pork sausage, brown beans and other hearty combinations. Women like it too!
Fry bacon in large (stock) pot until crisp; drain and crumble. In the reserved bacon grease, saute the chopped onion, potatoes and carrots until tender, about 6 minutes. Move the veggies over to one side. Add the flounder and water; bring to a boil, then reduce heat. Cover; simmer for 15 minutes, or until fish flakes with a fork. Turn over and break up fish.
Mix ingredients together and store in a covered container. Use 1/3 cup of mix with boiling water for each cup of hot chocolate.
Cut zucchini into 1/4-inch slices. Saute onions in oil. Add zucchini; cover and cook over low heat 10 to 15 minutes, or until tender, occasionally turning with spoon. Remove zucchini mixture from heat; mix in about 1/2 of grated cheese. Pour in a mixture of tomato sauce, salt, garlic and pepper. Blend thoroughly. Put into 2-quart casserole. Sprinkle with remaining cheese. Bake at 350° for 20 to 30 minutes.
Mix together orange Jell-O and cottage cheese. Set aside. Prepare Dream Whip and mix all 4 ingredients together. Chill in refrigerator. Can be served within 20 minutes after being mixed.
In a large bowl, mix flour and salt. Using pie blender, cut in oleo and cottage cheese until mixture forms a dough. Divide into 4 parts and cover with wax paper. Refrigerate at least 1 hour. Take 1/4 of the dough and roll it out on floured board to 1/8-inch thick. Using a pizza cutter, cut dough into 2-inch squares and place on a greased baking sheet and pierce each cracker with a fork. Bake at 450° for 10 to 15 minutes. Be careful not to let them burn.
Mix ingredients together until batter is smooth. Drop by spoon onto greased bread pan, leaving space between each muffin. Bake at 450° until golden brown. Makes about six. (If batter seems too stiff, add just a little more milk.)
Mix the first 7 ingredients well and form into small meat balls. Put in frypan and brown. Put in slow cooker. Add the chili sauce and grape jelly. Simmer for 45 minutes, or until serving (the longer, the better). Serve with toothpicks and eat.
Cut eggplant into 1/2-inch cubes (about 5 cups). Cook and stir onion and garlic in oil in 12-inch skillet until onion is tender. Add eggplant and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 10 minutes. Makes 8 servings.
Combine and press in a 9-inch pie pan. Bake at 300° for 20 minutes. Fill with any kind of cream filling. May put nuts on top of crust before filling.
In large skillet, heat oil. Add beef, onion and garlic; cook and stir until meat is browned and onion is tender. Stir all other ingredients and 1 1/2 cups water; cover and simmer for 2 to 2 1/2 hours. Blend flour and 1/4 cup water; gradually add to goulash. Heat to boiling, stirring constantly. Serve over noodles.
Cook broccoli spears and drain. Chop spears and place in casserole dish. Mix together the soups and milk and pour over the broccoli. Mix and top with layer of stuffing mix. Bake covered at 350° for 30 minutes.
Heat oven to 375° (350° if glass pan). Scatter berries on bottom of 10 x 6 x 1 1/2-inch baking pan. Sprinkle with lemon juice. In a large bowl, sift together flour, sugar and salt. Add egg and vanilla. Mix with fork until crumbly. Sprinkle over berries. Drizzle with margarine. Bake 35 to 40 minutes. Keeps well, covered, in refrigerator. Can be frozen and makes 6 to 8 servings.
Mix all ingredients together and pour into a greased casserole dish. Place, uncovered, in a 350° oven and cook until set and golden brown, approximately 40 to 45 minutes.
Bake potatoes until done and the skin is crispy. Cut in half; scoop out potatoes and mix with sour cream, cheese, onions, garlic salt and cinnamon. Return to potato skins and bake at 350° for about 10 minutes or until just lightly crisp on top.
Blend garlic in processor to coarse paste, stopping occasionally to scrape down sides of bowl. Heat oil in heavy large saucepan over low heat. Add garlic paste and cook until just beginning to color, stirring frequently, about 12 minutes. Add stock and wine; bring to a boil. Reduce heat and simmer 30 minutes. Add milk, cream and potato; simmer 30 minutes. Puree soup in blender in batches. Return to saucepan and bring to simmer. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) If soup is very thin, simmer until thickened to desired consistency. Ladle into bowls and serve. Makes 6 servings.
Trim fat from heat and cut in 1/2-inch strips. Heat butter in large frying pan. Add meat, onion and mushrooms to butter. Saute over high heat until meat is nicely browned. Add seasonings. Add cream of mushroom soup. Cook over low heat for 15 minutes. Fold in sour cream. Simmer 5 minutes. Do not boil. Serve with cooked egg noodles or rice.
Cut up artichoke hearts and drain. Mix in a cup of mayo and a cup of Parmesan cheese. Sprinkle a dash of Tabasco and mix. Put into dish and bake at 350° until brown and bubbly, approximately 20 to 25 minutes.
Simmer in open tea kettle or pan. Add water in small measures as needed. A simmering tea kettle on the stove spells "Welcome to our Home!"
Need good treeing dog to catch coon. Clean and cut up meat. Pressure cook for 45 minutes at 10 pounds or until meat falls off bone. Debone. Place meat in casserole dish and cover with barbecue sauce. Bake in slow oven (200° to 250°) until meat is hot. Enjoy!
Place meat on foil covered cookie sheet. Place meat on foil. Dust lightly with Lawry's and meat tenderizer. Spread on onion soup mix. Add drained mushrooms and spread evenly over meat. Dot with margarine. Cover with more foil and seal tightly. Bake at 325° for 2 hours.
Cook chicken in water to cover with bay leaves and garlic until tender, add salt and continue cooking until ready to remove meat from bones, cut chicken into bite size. Heat margarine, add onions and celery and cook until tender. Stir in flour, then add 2 cups chicken broth. Cook until slightly thickened. Mix all ingredients with 1/2 of the cheese, reserving peas until last to prevent mashing. Sprinkle remaining cheese on top. Bake 20 minutes in large shallow pan at 350° until cheese is melted. Sprinkle with paprika.
Brown ground beef with taco seasoning mix. Line a 9 x 9-inch baking dish with the rolls. Pour 1/2 cup Fritos on the dough. Add meat mixture. Spread sour cream over meat. Sprinkle cheese over sour cream. Sprinkle on remaining Fritos. Sprinkle the water over all.
Cut all vegetables into bite sized pieces. Quantity of each vegetable depends on what's available and how much you want to make. In large pot, put longest to cook veggies with water to cover and bring to simmer for 5 to 10 minutes. Add next longer to cook veggies and whatever water needed to cover, and simmer another 10 minutes. Add remaining vegetables, salt, pepper and additional water. Simmer until as you like it.
Mix all ingredients and serve with your favorite fresh vegetables. Dip can be made beforehand, as flavor improves with a little age. This can also be served with baked potatoes.
Mix together. Allow to rise. Divide the dough into 2 pieces; roll each piece to fit a greased 12-inch pizza pan. Place dough on pizza pan and pinch the dough around the edges to form a small rim. Spread with favorite sauce, cheese and your favorite toppings. Bake at 375° for 15 to 20 minutes or until done. Makes two 12-inch pizzas.
Melt margarine and set aside to cool. Mix together brown sugar and flour. Add milk. Beat eggs and add to mixture. Stir in vinegar and vanilla. Add pecans and margarine. Pour into unbaked pie shell. Bake at 300° for 45 to 50 minutes.
Wash and shred cabbage. Cut bacon in small pieces and brown. Add sugar, lemon juice, cream and mayonnaise. Mix thoroughly through cabbage. Serve on lettuce leaves and garnish with mayonnaise and paprika.
Stir Nabisco Bran into the boiling water and cool. Cream sugar and margarine. Add the eggs and beat well. Add the cooled bran mixture. Add the buttermilk. Stir the salt and soda into the flour and sift into the liquid ingredients. Fold in the All-Bran and raisins. Batter may be stored in the refrigerator for several weeks and baked as needed, or they may all be baked in greased muffin tins at 375° for 25 minutes for large muffins and 15 to 20 minutes for smaller ones. These freeze well. The recipe may be doubled if you have a very large mixing bowl.
Heat apple juice with cornstarch in saucepan, stirring constantly. Stir in cinnamon and salt. Pour over apples in a bowl mixing carefully. Spoon into pie crust and dot with butter. Top with crust. Bake at 400° approximately 30 minutes. Cut slits in top crust. Makes 2 (9-inch) pies.
Boil noodles until tender then drain. Combine all ingredients. Refrigerate 4 hours. Bake at 350° for 1 hour.
Sift dry ingredients into a large bowl. Add shortening, buttermilk and bananas; mix until flour is dampened. Beat at low speed for 2 minutes. Add eggs and beat 1 minute. Turn into greased and floured pans. Bake at 350° in 2 pans (8 or 9-inch) or a 9 x 13-inch pan for 30 to 35 minutes. Cool and ice with Quick Caramel Frosting.
Mix ingredients in order. Pour into unbaked pie crust. Bake at 350° for 50 minutes.
Combine raisins and nuts in a bowl. Sift flour, salt, baking soda, cinnamon and cloves together over fruit-nut mixture and toss together. Beat shortening, sugar and egg together until fluffy. Add this mixture with applesauce; beat or blend well. Pour or spoon into a greased loaf pan. Heat oven to 350°. Bake 1 hour and 15 minutes or until a toothpick stuck in the center comes out clean. Cool and turn out pan.
Sprinkle brisket with salt, pepper, onion salt and garlic salt. In large Pyrex dish, put Worcestershire sauce and liquid smoke. Lay meat side down in mixture, cover with foil and marinate overnight. Cook in slow oven at 275° for 5 hours. Uncover and add your favorite prepared barbecue sauce; spread evenly over top of brisket. Cook 1 hour more, uncovered. Remove from oven and cool before slicing. To thicken sauce, mix flour in water, add to sauce and cook until slightly thick.
Drain salmon; remove skin and bones. Flake salmon with a fork. Combine next 7 ingredients; mix well and gently stir in salmon. Spoon mixture into a well-oiled 5-cup mold. Chill several hours or overnight. Unmold on serving platter and gently pat chopped nuts over surface; garnish with parsley sprigs. Serve with assorted crackers. Makes 15 servings.
Melt oleo. Mix with dressing mix. Grease 9 x 13-inch pan. Spread dressing in bottom of pan, reserving some for top. Mix remaining ingredients and pour over dressing. Top with reserved dressing. Bake at 350° for about 30 minutes.
Beat cream cheese in medium bowl until fluffy. Beat in mayonnaise, sour cream, chives and parsley. Stir in clams. Serve with assorted vegetables. Makes 1 1/2 cups.
Cut up broccoli in small pieces. Crumble bacon. Mix broccoli, bacon and onion. Make dressing with remaining ingredients. Pour over vegetables just before serving.
Heat oven to 450°. Place ingredients in bowl. Stir until nuts are thoroughly coated. Press mixture firmly and evenly against bottom and sides of buttered 9-inch pie pan. Bake 6-8 min. Cool. Fill with a chiffon type pie filling and chill. Or, chill empty shell and serve filled with your favorite ice cream.
While warming chili, remove husks and discard liquid from tamales. Place a layer of tamales on bottom of casserole dish. Add a layer of onions, cheese and 1/3 of chili. Repeat layers and cover with corn chips and remainder of chili. Bake at 300° for 15 minutes. Serves 4.
Combine soup and milk in skillet; bring to boiling point, stirring frequently. Add crab meat and peas; simmer 5 minutes. Garnish with paprika. Serve over rice.
Mix peas and liquid, chicken stock, ginger, sugar, oil, sliced water chestnuts and mushrooms. Cover. Heat through. Blend cornstarch with soy sauce. Stir into mushroom mixture. Cook until thickened. Serve hot. Yield: 4 to 5 servings.
Blend sugar and water. Cook to syrup. Remove from heat. Add orange juice and bananas; cool. Freeze. Large containers to single ice cube trays can be used to freeze mixture in. Place all cubes in large bowl. Pour over ginger ale.
Melt butter; cook onion until yellow. Mix in bread crumbs. Add crab that you have picked of extra shells. Add eggs, slightly beaten. Add parsley, mustard, Worcestershire sauce, salt and ginger. Mix together, using enough mayonnaise to hold ingredients in patties. Dust with crumbs. Refrigerate patties for 30 minutes. Fry.
Beat eggs and sugar 1 hour until sugar is dissolved. Use mixer now days. Add flour and anise seed. Drop by teaspoon on buttered pans far enough apart so as not to run together. Let stand overnight. Keep in cold place until you are ready to bake.
Amounts vary depending on how many are being served. Slice zucchini or potatoes about 1/4-inch thick. Brush with oil. Sprinkle with seasoned salt. Grill.
Put all ingredients into a Dutch oven or large pot. Bring to a boil. Simmer for 1 1/2 to 2 hours or even longer.
Cream margarine, sugar, eggs and 1 teaspoon vanilla. Sift together flour and spices. Add to creamed mixture. Mix 2 teaspoons vanilla into can of applesauce. Add baking soda and stir with a wooden spoon. Add to batter. Stir until well mixed. Add raisins and nuts. Stir well as batter is very thick and stiff.
Sprinkle chicken lightly with garlic powder. Cook, covered, for 45 minutes at 350°. Uncover and drain liquid. Cover with sauce. Bake, uncovered, until chicken is very tender, 1 1/2 hours, at lowered temperature of 325°.
Simmer in an open pan or potpourri pot during the holidays. Makes a wonderful holiday aroma.
Cook rice according to directions, but leave out margarine. Drain artichokes and chop, set aside the marinade. Slice green onions and slice stuffed olives.
Mix biscuit mix and shredded cheese. Work sausage into mixture with hands. Form into small balls. Cover and refrigerate until ready to serve. To bake, place on cookie sheet in 400° oven for 10 minutes.
1) Generously butter 6 paper muffin cups, (2 1/2-inch In diameter). Insert wooded sticks into stem end of each thoroughly dried apple.
Preheat oven to 350°. Boil boulangers (eggplant) until tender. Season meat to taste, adding all ingredients. Divide boulangers in half; remove pulp and crush finely. Do not destroy outer skin. Cook meat and add pulp in fat. Return meat filling to skins, reshaping neatly. Sprinkle with dried crumbs. Place on greased baking sheet and bake until brown.
You will need a 1-gallon jug. Fill jug with sliced cucumbers, green pepper and sliced onions. Layer cucumbers, onions and pepper until jug is full. Heat sugar, vinegar and other ingredients. Pour over cucumber mixture. Seal and put in refrigerator. You can add more cucumbers, pepper and onions along so the jug stays full.
Mix margarine, flour and pecans for a crust. Spread in a 9 x 13-inch pan. Bake at 325° for 10 to 15 minutes. Cool.
Cream butter and sugar. Add egg yolks. Add milk alternately with dry ingredients. Blend in vanilla. Add berries. Beat egg whites and fold in.
Preheat oven to 350°. Mix cheeses and spices together in mixing bowl. Stuff uncooked manicotti shells with the cheese filling. Grease 13 x 9-inch baking dish. Place stuffed manicotti shells in dish. Cover with spaghetti sauce. Cover pan completely with aluminum foil. Bake for 40 minutes.
Combine ingredients in large bowl. Mix well. Pour into buttered dish. Crush 1 tube of Ritz crackers. Sprinkle over noodle mixture. Melt 1 stick margarine and drizzle over crackers. Bake at 350° for 45 minutes.
If using fresh peas, shell and blanch for 3 to 5 minutes or until tender yet firm. Drain and cool. Combine peas, almonds and green onions. Combine mayonnaise and curry; pour over peas and almonds. Toss well.
In skillet, brown wieners in butter. Remove from skillet. Add together soup and water. Heat in skillet. While heating soup and water, toast hot dog buns. Place wieners on buns and spoon chili soup mixture over them. Add onions, pickles, cheese, mustard and catsup if desired.
Heat oil and brown beef cubes. Add onion, bell pepper and garlic. Fry them with beef for about 5 minutes. Add all the remaining ingredients except beans and simmer for 1 1/2 hours or until the meat is tender. Add beans and simmer 30 minutes longer.
Melt margarine and peanut butter together. Remove from heat and add confectioners sugar. Spread in a 13 x 9-inch buttered dish. Place Hershey bars on top. Place in a moderate oven just until bars start to melt. Spread chocolate. Cool and cut into bars.
Brown hamburger, onion and oregano. Add sauce. Cook macaroni; drain. Add milk and egg. Layer meat mixture, macaroni mixture and cheese in a 9 x 13-inch dish. Bake at 350° to 375° until cheese melts or until bubbly, about 30 to 45 minutes.
Trim crusts from bread. Butter each slice and cut into strips. Toss bread, green onions and chopped, hard-boiled eggs together and refrigerate overnight.
Dissolve jello in boiling water. Chill until slightly firm. Whip jello until foamy. Whip evaporated milk separately just until it foams. Fold whipped evaporated milk into jello. Drain pineapple. Fold into jello. Grease Bundt pan with thin layer of Crisco. Pour jello mixture into Bundt pan and chill. When serving, dip pan in warm water a few seconds, then invert onto platter.