HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place spaghetti sauce in saucepan on low to thoroughly heat. Boil shells according to package directions; use 1 teaspoon salt and 1 tablespoon oil in water. Mix all remaining ingredients together until you have a consistent concoction. Once shells soften, drain and run cold water over them; allow to drain again. Stuff cheese mixture into shell until bursting. Place shells in rows in 2 Pyrex 9 x 13-inch pans. Bake in oven at 375° for 45 minutes or until tops of shells turn light brown. Ladle sauce over shells per individual taste.
Melt cheese and butter in saucepan over low to medium heat. Add sugar, nuts and cocoa. Stir well and knead. Pat out onto greased (with margarine) platter. Let set until firm. Cut into small squares. Makes approximately 5 1/2 pounds.
Sift together dry ingredients. Blend milk and egg. Add to flour mixture and beat until smooth. Dip bread slices into batter, turning to coat sides evenly. Fry in preheated 375° deep fat until golden brown, about 2 minutes on both sides. Drain and serve hot.
Arrange the watercress in a circle in the center of a large plate. Fan out the julienned pears around the edges. Sprinkle the salad with the Bleu cheese and pecans. In a small bowl, place the vinegar, olive oil, white pepper, sugar and salt. Whisk everything together until the dressing is well blended. Dribble the dressing over the salad. Serves 4. Easy to make; very tasty!
Sift together twice the flour, baking soda, spices and salt. Set aside. Cream shortening and sugar. Add egg, sour cream and molasses. Stir in flour mixture and mix until blended. Turn onto a lightly floured board. Pat or roll to a sheet about 1/2-inch thick. Cut with a cookie cutter. Bake on an ungreased sheet at 350° to 375° for 10 minutes or until done. Makes about 3 dozen.
Heat soup, cream cheese and small can shrimp (drained). Add gelatin (dissolved in 3 tablespoons water), celery, onion and mayonnaise. Mix by hand slowly. Needs 8 hours to set in mold.
Preheat oven to 450°. Put sea scallops in a 9-inch baking dish and drizzle with olive oil. Cut orange sections from the white membrane over the baking dish so the juice is saved. Arrange orange sections among scallops and bake for 8 minutes. Add bay scallops and sprinkle with dill. Broil for 4 minutes.
Preheat oven to 350°. Grease a 12-inch pizza pan. Combine butter, brown sugar, vanilla, soda, baking powder and salt. Mix well. Add remaining ingredients. Spread evenly in pan, leaving a 1 to 2-inch border. Bake for 15 minutes. Cut into wedges.
Combine all ingredients. Form into a loaf (8 x 4 x 1 1/2-inches) in shallow baking pan. Bake in 350° oven for 1 hour. Let stand 5 minutes before slicing. Makes 6 servings.
Steam spinach until limp and chop. Mix spinach with cheeses, nutmeg, salt and pepper. Coat each noodle with 2 to 3 tablespoons of the mixture along its entire length. Roll the noodle up; turn on end so you can see the spiral and place in a shallow baking pan. Pour homemade or canned spaghetti sauce over the rolled up noodles. Bake at 350° for 20 minutes.
Put garlic, hot pepper pod and dill in jars. Then fill quart jars with cucumbers. Mix vinegar, salt and water. Then pour brine to 1 inch of top. Seal jars completely. Bake in a 350° oven until the pickles turn a pale green.
Sift flour and salt together into bowl. Cut in shortening with pastry blender until particles are the size of peas. Add water, 1 tablespoon at a time. Mix lightly with a fork. Gather dough together with fingers and form into a ball. Refrigerate for at least 1 hour. Makes 2 (9-inch) pie crusts.
Cook noodles according to directions. After draining, mix with some of the Salad Supreme. Add onions and salad dressing, then tomatoes and cucumbers. Mix well; chill. Mix well before serving.
Combine all ingredients. Place in ungreased baking dish. Bake at 350° for 40 to 45 minutes or until top is brown.
Brown beef in oil. Stir to break up meat into bite size pieces. Add onion and green pepper; cook 5 minutes. Add remaining ingredients; simmer 20 minutes. Cook 2 cups of Minute rice per directions. Serve beef mixture over rice. Quick, easy, delicious. Store leftover in refrigerator. Reheat 3 to 4 minutes in microwave covered with wax paper or Saran Wrap. If preferred, serve over cooked spaghetti.
Work slices cucumbers; onions and salt together in a large bowl with your hands until mixed well. Cover and refrigerate for 2-3 hours. Drain off juice. Add Miracle Whip, vinegar and sugar (small amount...1 packet of Equal works well) and stir until creamy. Sprinkle top with pepper, parsley or paprika, as you wish. Cover and refrigerate. Keeps well and can be made a day ahead. Tastes better the longer it sits.
Mix meats, dry bread crumbs, carrot, onion and eggs. Add milk, salt, pepper and Worcestershire sauce. Mix lightly, but thoroughly. Place on a double thick square of greased aluminum foil. Shape into a 14 x 8-inch rectangle. Saute mushrooms and 1 tablespoon onion in butter over medium heat. Combine with remaining ingredients. Spread stuffing over meat. Roll up, starting at long edge. Press overlapping edge into roll to seal. Bring foil edges together in a tight double fold on top. Fold ends up using tight double folds. Place wrapped meat loaf on rack in shallow pan. Bake at 375° for 1 hour. Open foil and continue baking 15 minutes or until loaf browns.
Stir together the preserves, honey, onion soup mix and French dressing. Pour over chicken. Bake at 350° for 1 hour. Can use orange marmalade, peach or pineapple preserves. This can be used over pork, too.
Cut veal into large pieces. Dip into lightly salted flour to coat. Saute veal in butter until browned. (I do it in 2 batches and only use butter as needed.) Remove veal from pan. Add chicken broth and scrape essence. Add wine to taste. Sprinkle lightly with garlic powder. Return veal to pan and simmer 1/2 hour until tender. Put veal servings on plates. Add lemon juice to essence to taste. Pour essence over individual servings and sprinkle lightly with fresh pepper.
Melt butter in shallow pan. Break up vermicelli into pieces and fry in butter until slightly brown, stirring constantly. Wash and drain rice well, then add to vermicelli and saute together for a few minutes (keep stirring), then add boiling broth and salt; cover and cook on low fire for 20 minutes. When water is all absorbed and rice is soft, take off fire. Let rest for 15 to 20 minutes before serving. Stir once more with fork. (Serves 4.)
Brown ground beef. Boil potatoes and onion until done. Stir beef with potatoes and onion with cream of mushroom soup. Top with cheese. Bake at 350° until cheese melts.
Place juice pack in the freezer. Cut the top off when frozen. Push out as popsicle. (Great when sick.)
Saute zucchini, onion and bell pepper in 1/2 to 1 stick of margarine. Mix remaining ingredients. Bake at 350° for 45 minutes.
Mix together first 5 ingredients; stir in orange juice, orange peel and melted margarine. Toss together egg, blueberries, walnuts and 1/4 cup flour; stir into batter. Pour into loaf pan. Bake at 350° for 55 to 60 minutes.
Thaw potatoes. Mix all ingredients with potatoes. Pour in a buttered 9 x 13-inch casserole dish. Save enough cheese for the top. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 350°. In large bowl, combine eggs, milk, mustard and salt. Distribute half of bread evenly in a buttered 9 x 13 x 2 baking dish. Sprinkle half pepper, half cheese, half sausage and half of each optional ingredient. Repeat layering, using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture over casserole. Bake, uncovered, for 55 to 60 minutes until eggs are set. Makes 6 servings.
Combine spices and sugar in paper bag. Separate the refrigerator biscuits and cut into quarters. Put quarters into oleo. Drop into spice bag and shake. Put into an 8-inch round greased baking dish in one layer. Put remaining spices and melted oleo over top. Bake at 375° for 10 minutes or until brown. Serve warm. Makes 40 bite size biscuits.
Cut potatoes into wedges. Toss potatoes and all other ingredients together until well coated. Place into roasting pan and bake at 450° for 1 hour 10 minutes. Serves 4 to 6.
Dry scallops in paper towels. Season with pepper. Heat oil in large skillet over medium-high heat until very hot. Add scallops, then garlic to skillet. Immediately add tomatoes and toss. Add crackers, lemon juice, 2 tablespoons of parsley and butter. Cook and stir until scallops are cooked through and crackers are browned. Garnish with remaining parsley. Makes 4 servings.
Mix ingredients in order listed except for candy kisses. Shape dough into small balls, roll in granulated sugar. Bake on ungreased cookie sheet for 11 to 12 minutes at 375 degrees. When removed from oven, immediately top with a candy kiss. Makes about 3 dozen.
In a medium bowl, mix crackers, peanuts, candy and dates. Store in an airtight container or in a reclosable plastic bag. Makes about 3 3/4 cups.
Saute sausage, ground beef, onion, green pepper and garlic in large heavy saucepan until browned, stirring to crumble sausage. Drain off excess grease. Stir in remaining ingredients. Break tomatoes with back of wooden spoon. Cover and simmer 1 to 1 1/2 hours. Additional water may be added, if needed. Yield: 8 servings.
Pour into shell. Bake 30 minutes at 425°. Lower temperature to 350° and bake another 30 or more minutes.
Preheat oven to 400°. Sift dry ingredients together. Blend in shortening until it resembles coarse meal. Add vinegar and 1/2 cup milk all at once, stirring only to combine. Turn out on slightly floured board. Knead gently 5 or 6 times. Divide dough into 16 equal parts. Roll each on board with palm of hand to 6-inch cylinder. Brush with remaining milk. Combine cereal, salt and caraway or poppy seed. Roll each in cereal. Place on sheet and bake 15 minutes.
Whip up the cream until stiff. Fold into it the heaped spoonfuls of powdered sugar. Gently fold in the raspberries and about half a bag of marshmallows (use your own judgment with regards to the raspberries and marshmallows). Place in refrigerator overnight. Serve chilled in Sunday dishes. Very good after a hot, spicy meal. Serves 6 to 8 or more!
Bring to a boil, then cook the sugar, milk, butter and cocoa 2 1/2 minutes. Remove from heat. Add oatmeal, nuts, vanilla and peanut butter. Beat all together. Drop by teaspoon on wax paper.
Mix sugar, water and salt in saucepan; bring to a boil. Cook until mixture forms a hard ball in cold water. Remove from heat and add marshmallow cream. Stir until slightly thick. Add vanilla and nuts. Fold until stiff. Drop by teaspoons onto waxed paper greased with butter or margarine.
Cream everything together. Spread over flour tortillas. Roll up and slice in 2 to 3-inch pieces. Serve with salsa.
Put shanks in casserole large enough to be in single layer. Add garlic, rosemary, wine, salt and pepper. Cover casserole with foil and a lid. Bake at 300° for 2 1/2 hours. Remove shanks to warm plates. Cook down liquid until thickened slightly. Pour over meat and serve.
Put water, brown sugar, raisins, shortening, salt and spices in a saucepan. Mix. Bring to a boil. Cook for 3 minutes. Cool. Sift together flour, soda and baking powder. Stir into cooled mixture, mixing well. Pour into a greased loaf pan. Bake in a 350° oven for 1 hour. Frost, if desired, or serve plain.
Cook figs in small amount of water and mash. Add sugar and bring to a boil. Then add jello. Boil 3 minutes. Place in jars and seal.
Combine beef, bread crumbs, egg and 2 tablespoons Prime Choice steak sauce. Mix and shape into 1-inch meatballs. Brown in oil; drain fat. Combine 1/3 cup Prime Choice steak sauce, brown sugar and butter with meatballs in skillet. Simmer, covered, for 15 minutes or until done. Excellent hors d'oeuvres served with toothpicks.
Combine crumbs with sugar and melted butter. Press into 13 x 9-inch pan. Chill 5 minutes and bake at 375° for 8 minutes. Cool. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half of the Cool Whip. Spread over crust. Prepare pudding, using 3 1/2 cups milk. Pour over cream cheese. Chill several hours or overnight. Spread remaining Cool Whip. Makes 12 servings.
Combine beef, garlic, salt, pepper, sugar and tomato sauce in skillet. Bring to boil; simmer 20 minutes. Mix cream cheese, sour cream and onions.
Wash, stem and partially crush berries; add sugar. Break crackers into 4 pieces. Add to berries as you would a baked pie crust.
Mix all ingredients except 1/4 can of noodles. Pour into a greased casserole dish. Top with the rest of the noodles and bake at 325° for 40 minutes.
Mix oil and sugar; add egg and beat well. Add flour mixed with soda, salt and spices alternately with buttermilk. Add nuts, raisins, dates and prunes. Pour into a 13 x 9 x 2-inch pan that has been greased and floured. Bake at 350° for 45 minutes.
Prepare pudding according to package, using 3 cups milk. Fold in whipping cream. Reserve 6 wafers and 1 banana. Slice remaining bananas.
Combine sugar, cornstarch and salt in 2-quart glass bowl. Gradually stir in milk. Microwave 8 minutes on Cookmatic level 8 or until thickened, stirring twice with wire whisk. (I stir after 2 1/2 to 3 minutes.) Stir a little of the hot mixture into egg yolks. Blend warm yolks into hot mixture. Microwave 2 minutes longer on "8" or until custard coats a metal spoon, stirring once. Stir in butter and vanilla. Top with meringue or whipped topping.
Open crescent rolls; set aside one roll. Make a pie shell in a deep dish pie pan with the remaining rolls. Mix shrimp and cheese; place into pie. Use remaining roll to make strips for the top. Bake at 350° for 45 minutes.
Mix together. It will be real stiff. Bake at 350° for 35 to 40 minutes.
Place angel food cake on bottom of a 9 x 13-inch pan. In mixer on low speed, add pudding, milk and ice cream. Blend until well mixed. Spread pudding mixture over angel food cake and chill until set, about 15 minutes.
Saute celery and onion together, then add rice. Add to broccoli mushroom soup and Cheez Whiz. Put almonds on top, mix together everything and bake at 350° for 30 minutes with cheese on top.
Layer fruit and nuts in a 13 x 9 x 2-inch baking dish. Mix brown sugar and flour well and sprinkle over fruit. Bake at 325° for 30 minutes or until bubbly. Serve hot or chilled.
Combine ingredients in a large saucepan. Cook over low heat until desired thickness is reached. Stir constantly to prevent scorching. Let cool. Pour into sterilized jars and refrigerate. Good on homemade hot biscuits.
In 2-quart casserole, heat milk and cheese until milk is hot. Add remaining ingredients. Top with saltine cracker crumbs. Bake 20 minutes, covered. Uncover for 10 minutes.
Stew the first five ingredients with water until chicken can easily be removed from the bone. Reserve 2 cups liquid until later. Remove all bones and skin. Cut chicken into bite size pieces and arrange on bottom of 9 x 13-inch baking dish. Arrange drained mushrooms on top of chicken.
Preheat oven to 350°. In a bowl, mix cake mix according to directions on package. Set aside.
Preheat oven to 400°. Melt butter in casserole dish. Add in all other ingredients. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
Cook cabbage until tender with salt. Layer cabbage, soup and end with cheese on top. Top with saltines and melted butter. Bake at 350° for 20 to 30 minutes.
Put vinegar, sugar, salt and oil in saucepan. Bring to boil, pour over chopped cabbage and onion mix. Let cool. Store in refrigerator for 24 hours or longer. Eat and enjoy!
Cook frozen vegetables in 1 cup of water, covered, for 10 minutes. Remove from heat and add remaining ingredients. Put in casserole dish and bake for 30 minutes at 350°.
Heat oven to 350°. Prepare pans. In a large bowl, combine shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, baking powder and spices. Stir in nuts and raisins. Bake about 70 minutes or until done.
Combine ingredients and bake in a 9 x 13-inch pan at 350° for 35 minutes.
Cook broccoli according to directions. Place in a 9 x 12-inch dish. In saucepan, melt butter. Saute onion until tender. Blend in flour, salt and pepper to form smooth paste. Gradually add milk. Beat, stirring until thickened. Add chicken and pour sauce over broccoli. Top with cheese. Bake 20 minutes at 350°.
Mix all ingredients together except crushed potato chips. Place in baking dish. Top with crushed potato chips. Bake at 350° for 15 to 20 minutes or until bubbles and chips are brown.
Sift dry ingredients into bowl; add peanut butter, blending with fork. Stir in milk and egg. Pour into greased loaf pan. Bake at 350° for about 50 minutes. Makes 1 (9 x 5-inch) loaf.
Mix together flour, butter and nuts. Pat into a 9 x 13-inch greased pan. Bake 15 to 20 minutes at 350°. Let cool.
Blend together butter, sugars and eggs. Mix in flour, soda, salt (if used), vanilla and water. Stir in coconut and nuts. Drop by teaspoons onto baking sheet and bake at 350° for 10 to 12 minutes or until lightly browned.
Mix all ingredients together and boil until the beans are thick. Mash beans. Pour into a dish that the beans will be in a thin layer. Top with shredded cheese.
Chop onions and green pepper and saute in butter until limp. Set aside. Brown ground beef and drain. Add onions and pepper mixture and allow to simmer on low for 10 minutes until dry. Drain, if necessary.
In large bowl, beat butter, sugar and vanilla until light and fluffy. Add flour and nuts; beat on low speed of mixer until well blended. Cover; refrigerate dough 1 to 2 hours. Remove wrappers from Kisses. Heat oven to 375°. Using 1 tablespoon of dough for each cookie, shape dough around each Kiss; roll to make ball. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until cookies are set, but not brown. Cool slightly. Roll in powdered sugar. Cool completely. Store in tightly covered container.
Grease casserole pan with butter. Bake at 350° for 30 to 40 minutes. A box of frozen corn may be used. Cook it about 2 minutes before mixing.
Preheat oven to 325°. Combine bread and milk in a bowl. Mix until bread is thoroughly soaked. Add remaining ingredients and mix well. Spoon into a buttered 2-quart casserole. Bake 1 1/2 hours or until knife inserted in center comes out clean.
Saute bacon and onions together. Brown ground beef with them. Add remainder of ingredients and mix together. Bake at 375° for 30 minutes. Serves 8.
Cook sausage until brown and crumbly, drain and set aside. Combine rice and 1-1/2 cups of cheese. Spread rice mixture in greased 12 x 8 x 2 baking dish, sprinkle with sausage. Combine soup and milk, pour over sausage, sprinkle with crumbled bacon and the remaining cheese and cover with bread crumbs (as desired). Bake at 350° for 30 minutes. Can also be frozen for later date.
Wash beans. Combine all ingredients in large pot with plenty of water. Cook until beans are tender (1 1/2 to 2 hours). Serve on rice.
Flour steak and brown in fat. Mix other ingredients and cook in pressure cooker about 45 minutes or in a conventional cooker, about 2 hours.
Pour cherries into a bowl. Add 1/2 cup sugar and let stand. Melt butter in casserole dish. Mix 1 cup sugar, flour, baking powder and milk. Pour this batter over the butter in casserole. Add cherries. Do not mix or stir. The batter will rise to the top during baking. Bake at 325° for 1 hour.
Cook Italian sausage. Add onion and garlic and saut. In a large saucepan, add beef broth, water, wine, tomatoes, tomato sauce, green pepper and spices. When ready, add sausage mixture. Add carrots and zucchini 20 to 30 minutes prior to serving. Before serving, bring to a boil and add tortellini. Let boil for 8 to 10 minutes, then serve.
Beat first 3 ingredients until creamy. Beat in water, egg and vanilla. Add combine dry ingredients; mix well. Cover and chill about 2 hours. Heat oven to 350°. Shape into 1-inch balls. Place on ungreased cookie sheet. Flatten with fork dipped in sugar, crisscross. Bake 9 to 11 minutes or until edges are golden brown. Cool 1 minute on cookie sheet. Cool completely. Makes about 7 dozen.
Cut pepper and onion before cooking. Can use ham, pork or beef, even lobster and shrimp combined together if you like. Cook 1 cup steam rice. Heat the frypan. Pour a little oil on it. Put rice and chicken, pepper and onion in the frypan and stir it. Add sugar, salt and soy sauce. Stir until it is done. Makes 1 to 2 servings.
Add squash, onions and salt; cover with ice. Let stand for 3 hours. Combine the sugar, vinegar, celery seed, mustard seed and turmeric; boil together. Drain squash and onions; dip in cold water to remove some of the salt, then add to boiling vinegar. Boil for 2 to 3 minutes, put into jars and seal.
Pound pork cutlets until very thin. Season lightly with salt and pepper. Dip in beaten egg and then in bread crumbs. Heat skillet with equal amounts butter and oil until hot. Quickly fry the cutlets on both sides until evenly brown. Serve with a garnish of lemon wedges, German potato salad and a tossed green salad.
Preheat oven to 375°. Cream shortening and sugar until fluffy. Beat in flour and salt. Add vanilla. Fold in pecans. Shape into logs. Lay on cookie sheet and bake 10 to 12 minutes until slightly golden. Remove from cookie sheet and roll at once in confectioners sugar. Cool and roll in confectioners sugar again. Makes approximately 42 logs.
In a Dutch oven, brown beef. Add all remaining ingredients except parsley. Bring to a boil, reduce heat and simmer, covered, for 1 hour. Garnish with parsley. Yields 3 quarts. Soup can be frozen.
Drain all fruit very well. Mix all ingredients and chill overnight. A good and easy make ahead recipe. Stores well and is always ready to serve.
Arrange orange slices and whole cloves on ham. Bake at 325° for 20 minutes per pound. During the last 40 minutes, brush with a mixture of remaining ingredients.
Melt margarine and marshmallows together. Pour over popcorn. Shape into balls. Serve. Yields 24 balls.
Put gelatin in medium bowl. Add boiling water and stir until gelatin is dissolved. Stir in cold water, wine vinegar, lemon juice, salt and onion salt. Chill until mixture mounds slightly when dropped from spoon. Fold in nuts, celery, cucumber, radishes and peas. Turn into 1-quart mold. Chill 2 hours or until firm. Turn out on lettuce-lined plate or platter. Makes 4 servings.
Mix flour, cornmeal, sugar, dry mustard, baking powder, salt, oil, milk and egg. This will make one cup of batter. Dry frankfurters on paper towel and insert wooden skewer in end of frankfurter. Dip in batter, coating completely. Pour batter into tall glass for easy coating. Fry in deep hot fat at 375° until golden brown, about 2 minutes. Drain on paper towel. Serves 4 or 5.
Cream the first 4 ingredients. Add the egg, vanilla, flour, soda and salt. Roll into 1-inch balls (leave as a ball) and put into greased small muffin pans. Bake at 375° for 8 to 10 minutes.
Brown hamburger, meat and onion. Layer meat in greased 2-quart casserole. Layer alternately with potatoes and peas. Top with tomato soup. Season with salt and pepper. Bake at 350° for 45 to 50 minutes.
Mix together. Bake at 325° to 350° until golden brown. Makes 3 pie crusts.
Process strawberries in food processor or blender until smooth. Stir in lemon juice and Equal, refrigerate until serving time. Makes about 2 cups.
Mix all ingredients in large bowl pour all dressing. Mix well. Let stand about 30 minutes and serve.
Cook broccoli; drain. Add rice, onion and celery. Mix soups and Cheez Whiz. Pour over broccoli and rice mixture. Pour in casserole dish. Top with grated cheese. Bake at 400° for 20 minutes.
Mix together and press into 9 x 15-inch pan. Bake at 350° for 15 to 20 minutes. Let cool.
Mix in bowl, crushed pineapple (juice and all) and add sour cream. Mix together. Then add pudding; mix well with top ingredients and pour into graham cracker crust. Refrigerate.
Saute onion in butter until translucent. Add vegetables, chicken stock, salt and pepper. Simmer 1/2 hour or longer, until potato is tender. Puree in food processor or blender. Serve hot or cold.
Cream butter and sugar. Add water and molasses, soda and ginger. Add beaten egg. Add flour until you have a dough ready to roll. Roll and cut. Bake at 350°.