HumbleIntelligence/food-ner-1-Million huggingface dataset:
Work all ingredients as for pie crust. Make dough into small balls, the size of a walnut or smaller. Place in bowl with waxed paper between layers. Refrigerate overnight.
Saute onion in a small amount of butter in saucepan. Add cabbage and soups. Mix well. Spoon into buttered baking dish. Top with cheese and bread crumbs. Bake at 350° for 30 minutes. Yields 8 servings.
Mix and press into pan. Bake at 350° for 10 minutes. Let cool.
Saute onion and bell pepper in oil. Add rest of ingredients and cook for 15 to 20 minutes.
Rub meat with salt and pepper. Put into pan, fat side up. Do not cover or add water. Have oven preheated to 375°. Cook meat for 1 hour. Turn off heat. Do not open oven door at anytime. Thirty or 40 minutes before serving, turn oven to 375° again and cook meat for 30 minutes. Put the roast in oven anytime between 10:00 a.m. and 3:00 p.m. for evening meal. Very good to slice leftovers if any left for sandwich. Tape oven door if necessary to keep from opening.
Cook noodles in boiling, salted water until tender; drain. Combine noodles with remaining ingredients. Bake in greased baking dish in moderate oven (350°) for 25 to 30 minutes. Sprinkle with paprika. Serve with Parmesan cheese. Makes 6 servings.
Toss all ingredients together and chill. Makes 1 to 4 servings. One cup equals 25 calories and 0 fat.
Brown beef and onion. Put into slow cooker. Add remaining ingredients and simmer until ready to use.
In large bowl pour milk over sugar, salt and butter. In another small bowl dissolve yeast and sugar in warm water. When milk mix is same temperature as yeast mix, put together in large bowl and add 1/2 of flour. Beat by hand or by electric mixer about 5 minutes or less by electric mixer. Add rest of flour, turn out on floured board and knead until dough is glossy and elastic. Place in buttered bowl and cover with dish towel. When doubled in size punch down and roll into 3 loaves. Let rise until doubled. Bake at 300° or 350° for 1 hour or 45 minutes depending on pans. Turn out on rack and butter crust.
Combine all ingredients, except bananas, in a bowl. Beat 3 minutes. Fold in bananas. Pour into 2 greased and floured 9-inch layer cake pans or 1 (9 x 13-inch) pan. Bake in a 350° oven for 25 to 30 minutes. Remove from pan and cool. Frost with spicy cream cheese frosting. Garnish top with banana slices.
Mix all ingredients well. Bake in two greased and floured loaf pans in a 375° oven or 350° if using glass loaf pans. Bake for 45 to 50 minutes or until done.
Brown hamburger, onion and peppers. Drain. Sprinkle with salt and pepper. Add tomatoes, tomato sauce, corn and cooked macaroni. Cover and bake at 350° for 45 minutes.
Roll chicken in eggs and then bread crumbs. Fry chicken in olive oil for 20 minutes. Pour spaghetti sauce over chicken, top with cheese. Cover and cook for additional 30 minutes.
Grease baking pan or casserole dish. Mix ingredients and pour into baking dish. Cook in 350° oven until bubbling in center.
If my people, which are called by my name, shall humble themselves and pray, and seek my face, and turn from their wicked ways; then will I hear from heaven, and will forgive their sin, and will heal their land.
Tear the bread and place the pieces in a greased 9 x 13-inch pan. Brown and drain well the pork sausage. Spoon evenly over bread pieces. Sprinkle with grated cheese. Cover with plastic wrap and refrigerate overnight.
Mix cake mix, nectar, sugar and oil. Add 1 egg at a time, mixing after each addition. Bake in greased and floured tube or bundt pun at 325° for 1 hour.
Cook broccoli until tender-crisp and drain. Place in a 2-quart baking dish (buttered). Combine eggs, cheese, mayonnaise and soup. Pour over hot broccoli. Toss croutons with melted butter and place on top. Bake at 350° for 1/2 hour.
Sift together flour, baking powder and salt; set aside. Cream butter and sugar until light and fluffy. Add egg yolks and beat well. Add flour and milk alternately, beating well after each addition. Bake in greased and floured 8 x 8 x 2-inch pan at 350° for 45 minutes. Spread with frosting when cool.
For marinade, combine first 5 ingredients in a mixing bowl. Add veggies to marinade and toss to coat. Cover and chill; add rice and toss lightly to combine.
Mix all ingredients in blender or with mixer. Pour into 10 x 10-inch casserole. Add topping.
Prepare cake mix according to package directions. Fill cones halfway. Stand on a rimmed cookie sheet. Bake at 350° for 25 minutes. Cool and frost.
Dissolve gelatin in boiling water. Add the rhubarb sauce. Stir in the pared and chopped apples. Refrigerate.
Sift oatmeal to a fine powder and set aside. Cream together margarine, sugar and brown sugar; add eggs and vanilla. In a separate bowl, mix flour, salt, baking soda, baking powder and oatmeal. Add to creamed mixture. Add chocolate chips, grated Hershey bar and pecans. Roll into balls and place 2 inches apart on a cookie sheet. Bake 10 to 12 minutes at 375°.
Gently mix first 4 ingredients. Add celery, onion and green pepper. Place sugar, vinegar, oil and salt in a 2-quart pan and bring to a boil. Pour over vegetables while hot. Refrigerate for several hours or overnight. Serves 18 to 20.
Then stir in cream cheese and let cool. Fold in 1 cup Dream Whip and spread over Jell-O mixture.
Chop artichokes. Mix everything together except cheese and chips. Put in an 11 x 7 or 8 x 8-inch baking dish. Bake at 350° for 15 to 20 minutes. Top with cheese. Serve with chips. Can be made ahead. Refrigerate, then bake 1/2 hour.
Cook spaghetti according to package directions; drain. Stir butter or margarine into hot spaghetti. Stir in grated cheese and eggs. Form spaghetti mixture into a "crust," in a buttered 10-inch pie plate. Spread Ricotta cheese over bottom of spaghetti crust.
Cream sugar and butter together, then mix remaining ingredients together. Pour into 2 pie shells (unbaked). Bake at 350° for about 40 minutes or until brown on top.
Cream margarine, 1/3 cup sugar and vanilla. Blend in flour. Spread dough in bottom of a 9-inch pan. Combine cheese and 1/4 cup sugar. Add egg. Mix and pour into pan. Combine 1/3 cup sugar, apples and cinnamon, and put over cheese layer. Sprinkle with almonds. Bake at 450° for 10 minutes. Lower heat to 400° for 25 minutes. Serves 8.
Slowly cook the roast with the vinegar, pepper and enough water to cover roast in crock-pot all day. When cooked, remove roast and let cool. Save 1 cup of juice from the crock-pot and discard the rest. With fork, separate the meat. Return the meat to crock-pot. Add 1 cup of juices and barbecue sauce. Heat and serve.
Bake cornbread and crumble. Add remaining ingredients. Toss and serve. Best chilled.
Brown sausage and drain. Melt Velveeta in microwave. Combine all ingredients and return to microwave until bubbly. Serve with nachos.
Combine all ingredients except buttermilk and butter or margarine in a large bowl. Mix well. Add butter or margarine and buttermilk. Mix lightly until mixture is just moistened. Pour batter in greased muffin tin 3/4 full. Bake in preheated oven at 400° for 20 minutes.
Put all ingredients except rice in a large heavy pot. Bring almost to boiling, then add rice; stir well. Seal top of pot with foil and fit lid on tightly. Bake at 350° for 1 hour. After 1 hour, if rice isn't done, take foil off and bake until done.
Dissolve yeast in warm water. Add teaspoon sugar and egg. Stir in 3 cups flour. Add melted shortening. Stir in remainder of flour.
Mix flour and melted butter for crust. Bake in 8 x 10-inch pan at 375° for 20 minutes.
Mix hamburger meat and pork sausage together; add salt and pepper. Mix rest of ingredients with meat and 1/2 can of sauce. Form into a loaf. Put in loaf pan and bake for 1 hour and 15 minutes. Put the other 1/2 can of sauce over meat loaf 15 minutes before it is done. Bake at 350°.
Mix. Pour over 1 can drained black olives. Marinate in refrigerator overnight.
Simmer celery, onion, salt, pepper and turkey pieces in water, covered, for about an hour. Strain, measure and add water to make 4 cups. Chop giblets and add to stock. After removing turkey from oven, pour off fat, leaving brown drippings in pan. Put about 1/2 cup of fat back into pan. Blend in flour and cook, stirring all the while, until mixture bubbles. Stir in stock and giblets and continue cooking, while stirring, until gravy thickens; boil a minute or two. Makes 3 to 4 cups.
Mix cake as directed on box and bake. Place 1 cake layer in the bottom of the punch bowl. Prepare instant pudding. Use half on the first layer. Slice 1 to 1 1/2 bananas over the instant pudding. Pour 1/2 can of the pineapple over the bananas and pour one carton of the strawberries over the pineapple. Then top with one carton of Cool Whip. Repeat directions with second cake layer. After both cakes are in the punch bowl, sprinkle pecan halves on the top. Put in the refrigerator and let chill 2 or 3 hours.
Cook cabbage. Add cream or milk, sugar, vinegar, salt and pepper. Bring to boil. Can cook with red pepper pod for spicing.
Put pineapple in pot and bring to a boil. Put in 2 tablespoons sugar. Take off heat. Pour on Jell-O and dissolve. Put in buttermilk. Set pot in refrigerator and cool. Stir in Cool Whip and nuts. Pour in pan and refrigerate.
Combine mustard, soy sauce, wine, sugar, oil, garlic and Tabasco. Mix well. Place steak in shallow dish or plastic bag; add marinade. Cover and refrigerate 5 hours. Remove meat from marinade. Place on grill about 5 inches from source of heat. Brush with marinade. Grill 15 minutes. Turn meat and brush with marinade. Grill 10 minutes longer or until desired doneness. Makes 8 servings.
Cook carrots in salt water until half done. Rinse in ice water. Layer carrots, peppers and onions alternately. Place remaining ingredients in saucepan and boil 3 minutes. Pour over carrots. Refrigerate. Serves 12.
In large deep skillet, brown hamburger and onion. Then cover meat with water (about 4 cups). Shred cabbage and place in skillet. Mash down so it is covered with the water. Cover and simmer on a medium heat until cabbage is just tender. Mix up meat with the cabbage, then pour into a colander in sink and let drain thoroughly.
Dissolve gelatin in water. Add raspberries and pineapple. Chill until partially thickened. Add bananas. Pour 1/2 of mixture into a 9 x 13-inch pan. Chill until firm. Spread cream on top. Spread rest of gelatin over all. Chill. Serve plain or with whipped cream.
Soak cucumbers, water, salt and lime overnight. Rinse, then place in a large pot. Add vinegar, sugar and spices. Cook until thick, about 3 hours. Put into hot, sterile jars and seal.
First, you will need a large tray, about the size of a cookie sheet. Spread bean dip evenly over the bottom of the tray with a spatula. Sprinkle Ortega chiles over the beans. Mix sour cream, mayonnaise and taco seasoning in separate bowl, then spread over chilies. You may use either store bought avocado dip or homemade. Spread it over the cream mixture. Remember, you want to keep this in layers, like a pizza. You should have four layers by now. Cover those layers with a thick layer of Cheddar cheese, covering all the mixture. Sprinkle onions, olives and tomatoes over the cheese and your dip is complete. Feeds 20 to 30 people.
Chop and cook broccoli until barely tender. Drain well. Stir soup and sour cream together. Flake chicken or ham with fork. Mix all ingredients together except bread crumbs. Pour into 1 1/2-quart casserole. Sprinkle top with crumbs. Bake at 350° for 30 to 35 minutes. Serves 4 to 6.
Put gelatin in water. Separate eggs. Put whites in mixing bowl. Put yolks in top of double boiler, add 1/2 cup sugar, salt and lemon juice. Cook over boiling water, beating constantly until thick. Add gelatin. Let cool. Add rest of sugar. Pour into baked pie shell.
Boil 4 cups water with sugar, cloves, & cinnamon for 10 minutes. Remove from heat, add tea bags. Let steep until cool. Strain, add juice and additional 12 cups of water. Reheat when ready to serve. Makes 5 quarts. Great for the holidays, plus it smells great.
Brown pork chops in skillet; remove from pan. In skillet, saute onion and celery until slightly tender. Add soup and milk. In large casserole, layer potatoes, cabbage, flour (sprinkled) and some of soup mixture. Repeat process until all ingredients are used. Place pork chops on top of casserole. Bake, covered at 350° for 1 1/2 hours, or until potatoes are done.
Combine cabbage, onion and green bell pepper in a large skillet. Cut sausage diagonally into 1-inch chunks and combine with vegetables. Add water and seasonings. Cover and simmer for about 20 minutes, stirring occasionally.
Defrost potatoes thoroughly. Fold together all ingredients. Place in greased casserole dish. Bake at 350° for 45 to 60 minutes.
Combine first 5 ingredients in a large mixing bowl; add 1 cup flour, mixing well. Combine remaining 1 cup flour, sugar, baking powder, salt, cinnamon and nutmeg; mix well. Add eggs; beat with an electric mixer until well blended. Add batter to fruit mixture, stirring well. Spoon batter into a greased and brown paper lined 10-inch tube pan. Bake at 275° for 2 1/2 hours or until a wooden pick inserted in center comes out clean. Cool cake completely in pan. Remove from pan and remove brown paper. Wrap cake in cheesecloth soaked in 1/2 cup wine; store in an airtight container at least 1 week before serving.
Crack bones and roast in 350° oven for 1 hour or when marrow feels soft. Scoop out marrow and season with salt and pepper. Serve on Indian bread or tortillas.
Preheat oven to 350 degrees. Mix sugar, margarine and eggs. Add flour, vanilla and nutmeg; mix well. Then add buttermilk. Pour into 9-inch deep unbaked pie shell. Bake for 45 minutes or until knife inserted in center comes out clean.
Slice, cook and drain squash. Add mayonnaise to beaten eggs. Add squash, onion and crackers (rolled fine). Add salt, then blend well. Pour into buttered dish. Top with grated cheese. Bake in a 300° oven for 45 minutes.
Blend well with spoon or hands. Mold into ball shape, using about 1 tablespoonful of mix. Press firmly together and roll in loose coconut. A healthy treat for everyone.
Combine all ingredients and mix with beater until fluffy. Bake at 350° for 30 to 40 minutes.
Dissolve yeast in warm water and add sugar. Add flour and knead 6 minutes. Let dough rise, covered, in a greased bowl until double in size. Divide dough into 12 pieces and roll into long sticks. Blend egg yolk and water. Brush onto pretzels. Place pretzels on cookie sheet. You can twist the pretzels or shape them into letters. Sprinkle with coarse salt or sesame seed. Bake at 450° for 12 minutes. Makes 12 giant pretzels.
Mix cranberry sauce and sugar. Let stand 1 hour. Mix drained pineapple, bananas, nuts and Cool Whip with cranberry sauce and sugar. Freeze. Take out 30 minutes before serving.
Cook first 6 ingredients together to make meat sauce. Mix remaining ingredients together except for the Mozzarella cheese to make the cheese mixture. Lightly grease a 9 x 13-inch pan. Put thin layer of tomato sauce mixture in bottom of pan. Next, layer uncooked lasagna noodles, next 1/2 of cottage cheese mixture and then 1/2 of Mozzarella cheese. Repeat layering, saving some tomato mixture for top. Cover with foil. Bake at 350° for 60 minutes.
Grease a 9 x 13-inch pan. Break up the bread into pieces and line pan. Next add sausage.
Mix together sugar, milk, cocoa and salt in 6-quart saucepan and cook to soft ball stage. Remove from heat and add vanilla, peanut butter, margarine and nuts. Beat until thick. Spread on buttered dish and let cool. (Can add 1 cup marshmallow if you like or 1/3 jar Marshmallow Creme.)
Cream together butter and Crisco. Gradually add sugar. Beat until fluffy, about two minutes. Add eggs, one at a time. Mix next four ingredients. Mix flour and baking powder. Add 1/4 of flour mixture to butter, sugar and egg mixture. Add 1/3 cup of milk. Keep adding flour and milk alternately, ending with flour. Bake at 300° for about 1 hour and 20 minutes or until no longer doughy in the middle. Use a tube mold.
Beat egg; add milk, onions and squash. Mix well. Add flour and cornmeal together and stir into squash mixture. Spoon squash mixture into a little ball and drop into hot grease. Cook until brown.
In large bowl, combine first 5 ingredients until well blended. Stir in pecans and pour into pie crusts. Bake at 350° for 50 to 55 minutes. Yields 2 pies.
Beat eggs and stir in buttermilk, brown sugar and shortening. Add remaining ingredients; stir until flour is dampened. Batter will not be smooth. Fill greased muffin cups 2/3 full. Bake at 375° for 20 to 25 minutes or until light brown. Makes 12 muffins.
Boil potatoes for 5 minutes. Drain and pat dry. Slice. In a pan large enough to hold the potatoes in one layer, add enough olive oil to coat the bottom generously. Add potatoes and garlic and toss to coat. Add rosemary, salt and pepper. Bake at 350° for 25 to 30 minutes, turning occasionally, until golden brown.
Combine meat, onion, salt and pepper in skillet; cook, stirring, until browned and meat is broken up. Add remaining ingredients; mix well. Simmer for 10 minutes until heated.
Boil chicken and debone; cut into small pieces or strips. Place chicken in bottom of dish (9 x 13-inch). Combine soup, sour cream and grated cheese. Pour over chicken. Melt margarine in pan and add Ritz. Stir well. Pour over chicken. Bake at 350° for 30 to 45 minutes.
Cut chicken into strips. Fry over high heat in 4 tablespoons oil for 5 minutes. Add bamboo shoots, pea pods, celery, cabbage, water chestnuts, broth and soy. Cover pan and steam for 5 minutes over medium heat. Mix cornstarch with cold water. Add to Moo Goo Gai Pan to thicken. Serve with rice. Serves 4.
In large pot, bring cooked chicken to boil in broth. Let simmer (slow boil). Mix together baking mix and 2/3 cup milk. Drop dough by spoonfuls onto boiling chicken mixture. Cook, uncovered, over low heat 10 minutes. Cover and cook 10 minutes longer. Serve hot. Great with potato salad and baked beans.
Butter 9 x 13-inch baking pan. Lay 8 slices of bread on bottom of pan. Sprinkle cheese, ham and vegetables, if desired, over bread. Put 8 more slices on top. Beat together eggs, milk, salt and dry mustard. Pour over bread slices in pan. Cover with foil and refrigerate overnight.
Mix the first 4 ingredients together well, then add the milk and sour cream. Mix well. Add cornbread mix. Add grated cheese. Bake in well-greased 2-quart casserole at 350° for 1 hour. Top will be golden brown.
Place raw chicken tenders in casserole dish. Cover with Italian dressing. Cover dish with Saran Wrap. Place in refrigerator for 4 to 5 hours for marinating. Take out 30 minutes before ready to fry.
Preheat oven to 350°. Prepare fresh broccoli and cook until tender. Melt Cheez Whiz and stir in 3/4 stick of margarine. Crush the package of Ritz crackers. When broccoli is tender, pour broccoli into pie plate. Pour Cheez Whiz and margarine mixture over the cooked broccoli. Spread crushed crackers over the top and pour remaining margarine on top of crackers. Place in oven and bake until golden brown.
Brown ground beef in bacon drippings, separating meat with a fork as it cooks. Add onions, green pepper, garlic and celery; cook until vegetables are soft. Add chili powder, sugar, salt and pepper; mix well. Add tomatoes with their liquid, breaking them up with a knife or the back of a spoon. Add corn, beans, potatoes and water. Bring to a boil, stirring well. Reduce heat; cover and simmer until potatoes are tender. Stir occasionally during cooking.
Mix cream cheese and Marshmallow Creme together; fold in Cool Whip. Add food coloring, if desired. Serve with fresh fruit.
Salt ribs and place in shallow roasting pan, meaty side up. Roast at 450° for 30 minutes. Meanwhile, in a saucepan, combine catsup, Worcestershire sauce, chili, Tabasco sauce and water. Bring to a boil and cook for about 3 minutes. Drain off excess from meat. Top each piece with lemon and onion slices. Pour sauce over ribs and return to oven. Cook at 350° until ribs are well done, about 1 hour. Baste with sauce about every 15 minutes. Thin sauce with water if it gets too thick.
In a large skillet, melt margarine and brown mushrooms and onions for 6 to 8 minutes until tender. Stir in pepper; remove mixture from pan and set aside. In same pan, simmer sausage in 1/2 cup water, covered, for 10 to 12 minutes. Drain water. Slice sausage in 1/4-inch slices and brown slightly. Drain fat and put sausage on paper towels. Spray a 13 x 9-inch (3-quart) baking dish with nonstick vegetable spray. Layer half the bread, the mushroom mixture, sausage and cheese. Repeat layers, ending with the cheese.
Preheat oven to 350°. Spray 9 x 13-inch pan with cooking spray or grease and flour. Mix all cake ingredients until well blended. Pour cake mixture into prepared pan. Bake 35 minutes or until toothpick comes out clean.
Arrange peaches in well-buttered 8-inch square pan or deep casserole; sprinkle with mixture of 1/4 cup Holly granulated sugar, lemon juice, lemon peel and almond extract. Heat peaches in 375° oven while preparing dough.
Combine first 6 ingredients. Beat well or cream well. Blend in remaining ingredients. Drop dough by rounded teaspoons 2-inches apart onto ungreased baking sheet. Bake for 8 to 12 minutes at 350°. Cool slightly before removing from baking sheet. Makes 2 dozen cookies.
Layer lettuce, celery, onion and peas in glass casserole or large salad bowl. Mix sugar and mayonnaise together and spread over top.
Heat oven to 350°. Beat egg whites with sugar until stiff. Do not underbeat. Add salt, nuts, chocolate chips and vanilla. Drop by teaspoonfuls on ungreased foil-covered cookie sheet. Put in oven and turn off heat immediately. Leave overnight (or minimum of 6 hours) without opening oven door. Yields 36 cookies.
In large bowl, combine bread crumbs and spices. In another bowl, beat eggs and milk. Slice eggplant or zucchini about 1/8 inch thick. Dip in egg mixture; dredge through bread crumbs.
Cook linguini according to package directions. Drain and rinse with cold water. Cube cooked chicken. Toss chicken, peas and cooked linguini with rest of ingredients. Serve immediately, or chill to serve later.
Mix the first 2 ingredients. Combine in a saucepan until melted the margarine, water and cocoa. Combine both mixtures. Add the remaining ingredients. Mix slow at first. Mix well. Pour into an 11 x 16-inch greased cookie sheet with 1/2-inch rim. Bake in a 350° oven for 15 minutes or until cake pulls from sides. Ice.
Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Spoon into 9-inch deep dish graham cracker pie shell. No setting necessary. Top with sliced strawberries or your favorite fruit. Refrigerate.
Sift together dry ingredients. Make well in center of dry ingredients. Combine eggs, oil, strawberries and pecans; mix well. Add liquid mixture to dry ingredients, stirring just enough to moisten. Pour into 6 greased 6 x 3 x 2-inch foil pans or 2 greased 9 x 5 x 3-inch loaf pans. Bake in 350° oven for 40 minutes for foil pans or 1 hour for large pans. Remove from oven and let cool for 5 minutes before removing from pans. Remove from pans and finish cooling on wire rack.
Beat egg yolks; cream in the sugar. Add exactly 3 tablespoons of cold water. Add vanilla, salt, flour and baking powder. In a separate bowl, beat egg whites until stiff. Fold into first mixture. Bake about 1 hour at 325° or until firm to the touch and a delicate brown.
Place the chicken in a baking dish. Mix together the soups and milk, and pour over the chicken. Sprinkle stuffing mix over the chicken and soup mixture. Mix the chicken broth and margarine and pour over the casserole. Bake at 350° for 40 minutes to 1 hour.
Mix all ingredients, except bacon grease. Stir well. Heat grease in a large iron skillet or a 9 x 13-inch heavy pan until very hot. Pour in mixture. Bake in 450° oven for 20 to 25 minutes or until well browned.
Mix thoroughly and form shape needed before refrigerating. It's best to keep in refrigerator at least a day before using.
Layer ingredients, starting with lettuce, cauliflower, crumbled bacon and diced onion. Mix remaining ingredients for dressing. Put on top. Refrigerate overnight. Mix before serving.