HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dice fruit. Sprinkle with salt. Whip the whipping cream. Add the vinegar or lemon juice, sugar and salad dressing. Pour over diced fruit. Mix thoroughly. Refrigerate 2 to 3 hours before serving.
Mix all ingredients. Grease 9-inch round cake pans. Bake at 350° for 25 minutes.
Sprinkle Lipton mix over bottom of casserole dish or pan. (I use 2 1/2-quart casserole.) Put meat on top of soup mix. Mix can of soup with water; add splash of red wine. Pour soup mixture over meat. Add the cut up vegetables on top. Season with salt and pepper. Cover tightly. Bake 2 1/2 to 3 hours in 300° oven. Serve with Bisquick biscuits or crusty French bread.
Mix all ingredients. Put in a plastic bag or bowl with meat and marinate overnight. Broil. Baste, if desired. Slice on a slant.
Fry onion in 1/2 tablespoon oleo, then add to meat with salt, pepper and egg yolks. Mix in cream and bread crumbs. Fold in stiffly beaten egg whites. Roll in small balls and saute until brown. May be frozen at this time. Make roux with 1 tablespoon oleo and flour. Add beef bouillon. Add meatballs to gravy, cover and simmer for 30 minutes.
Process first 5 ingredients in a food processor or blender until smooth, stopping to scrape down sides. Pour mixture into glasses. Process raspberries and 1/2 c. sugar until smooth; swirl evenly into shakes. Serve immediately.
Cut ribs into serving size pieces. In a large saucepan, cover ribs with salted water. Cover and simmer about 1 hour, until nearly tender. In saucepan, melt butter. Add garlic. Simmer 4 to 5 minutes. Add remaining ingredients. Bring to a boil. Drain ribs. Place in shallow baking pan. Pour boiling sauce over ribs. Bake at 350° for 20 minutes. Baste with sauce. Makes 4 servings.
Mix eggs and cottage cheese. Add broccoli. Mix melted margarine and Jiffy cornbread mix. Add together. Put in a low pan and bake at 350° for 25 or 30 minutes.
Heat oven at 350°. Grease and flour 2 loaf pans 5 x 9 inch.
To make eyeballs, dip melon baller or coffee scoop into warm water and scoop out 3 to 4 eyeball sized balls from the ice cream. Place a chocolate coated candy into the center of each ball as a pupil. Freeze to make a float. Fill serving glasses with root beer to 2-inches from top, stirring as small scoop of vanilla ice cream. Drop in gummy worms and licorice as veins. Add eyeball. Serves 2.
Combine all ingredients in bowl. Mix well. Dough will be soft. Store tightly covered in refrigerator overnight or up to 2 weeks.
Allow butter or margarine to soften at room temperature. Combine sugar, butter and eggs in a large mixing bowl. Beat until mixture is smooth and creamy. Alternate, adding small amounts of the cake flour and the milk and beat after each addition. Add a dash of salt and the flavoring. Continue beating the mixture until it is smooth and creamy. The mixture will look like softened ice cream. (Do not overmix.) Cook in a tube pan at 350° for 1 1/2 hours. Allow to cool for 15 minutes before removing from the pan.
Spread in bottom of 13 x 9-inch pan. Bake until brown at 350°.
Blend all ingredients except cheese and chilies. Pour 1/2 batter into greased round tube pan. Spread chilies and 1/2 cheese over batter. Top with remaining batter and then remaining cheese. Cook uncovered in microwave 8 to 15 minutes on High. Turn 1/4 turn after each 3 minutes. Let stand 5 minutes. Invert on plate.
Knead and roll into oblong 24 x 6-inch pan. Spread half with 2 tablespoons butter. Sprinkle with 1/3 cup brown sugar and 1 teaspoon cinnamon. Fold other half over and cut into 24 strips. Twist each strip and place on greased baking sheet. Cover. Let rise in warm place 1 hour. Bake at 375° for 12 to 15 minutes. Frost while warm.
Wash and chop vegetables. Toss gently in large bowl. Cover with salad dressings. Marinate in covered container at least 2 hours or overnight. Serve with a slotted spoon.
Wash grapes, drain and set aside. With mixer, cream the cream cheese and sugar. Add a tablespoon of milk at a time, until thinned enough to fold in grapes easily. Add grapes, then chill.
Brown hamburger, sausage and onion. Drain. Put into crock-pot. Add melted Velveeta cheese, soup, tomatoes and peppers. Cook in crock-pot until ready to serve. Stir often. Great with nacho chips. Yields 1 crock-pot full.
Combine sugar, butter, syrup and salt. Boil 5 minutes. Remove from heat and stir in baking soda. Pour over popcorn immediately in large roasting pan. Bake in a slow oven at 250° for 1 hour. Stir every 15 minutes. After baking, stir continuously until cool. Kernels will not stick.
Brown meats in skillet. Drain off excess fat. Add tomato sauce, paste, garlic, oregano and fennel seed. Simmer 30 minutes. Meanwhile, cook noodles according to package directions. In 9 x 13-inch pan, layer noodles, meat, Cheddar and Mozzarella cheeses and sprinkle top of casserole with grated Parmesan. Bake in preheated 350° oven for 15 to 20 minutes or until ingredients are heated through and cheese has melted. This can be frozen.
Cook noodles as per package instructions. Drain and rinse. In large frypan, brown meat. Add onion and garlic and cook until starting to brown. Add tomatoes (if whole, chop), paste, corn, salt, pepper and olives. Put noodles back in large pan. Mix in the meat mixture with half of the cheese. Pour mixture into greased 9 x 13-inch pan and top with remaining cheese. Bake at 350° for 30 minutes or until bubbly.
Dissolve jello with boiling water as directed. Then remove 1/2 cup and pour into a bowl; set aside. Add 1/2 cup cold water to gelatin. Pour into a pan and place in freezer.
Mix the ingredients by hand. Bake in a large rectangular pan, greased and floured. Bake in a 350° oven for 30 to 35 minutes.
Sift sugar, cornstarch and salt. In mixing bowl, cream the shortening. By hand, slowly add sugar mixture. Blend to very fine crumbs. Stir in egg white. Do not beat air into mixture. If too stiff for even piping, add 1/2 teaspoon water. Store tightly covered. Makes 2 1/2 cups.
Dice the carrot, celery and onion into very small pieces. Mix all ingredients together. Mix in the diced veggies. Place a spoonful of mixture on won ton wrap; fold it up. Fry in hot grease until brown.
Stew dates, raisins, prunes and water and have hot. Stir in soft margarine. Add flour, baking soda, salt, eggs, vanilla and sugar substitute. Add nuts. Bake at 350° for 25 minutes. Pour into 7 x 11-inch or 9-inch square pan.
In blender, process tomatoes, cucumber, pepper, onion and garlic until smooth. Stir in tomato juice, vinegar and dill weed. Add hot sauce and black pepper to taste. Refrigerate at least 1 hour or until chilled. Pour into glasses and garnish with sprouts. Serves 6.
Mash 8 ounces softened cream cheese (room temperature) with a fork, then add 1/2 cup mayonnaise. Blend well. Stir in 1/2 cup chopped pecans and 1 cup chopped salad olives. Add 2 tablespoons of olive juice and a dash of pepper. Stir well. Put in a covered container and refrigerate for several hours. Serve with crackers.
Preheat oven to 350°. Grease a tube pan. Dissolve jello in boiling water. Let cool. Stir oil and cooled jello into cake mix. Beat in eggs, one at a time. Continue to beat 4 minutes after eggs are added. Pour in tube pan. Bake at 350° for 55 minutes. Heat powdered sugar and lemon juice and pour over hot cake. Remove from pan when cake cools. Yields 8 to 10 pieces.
Place bread cubes in a greased 13 x 9 x 2-inch baking dish. Sprinkle with cheese; set aside. In skillet, brown sausage. Drain fat. Crumble sausage over cheese and bread. Beat eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight. Bake at 350° for 50 to 60 minutes.
Add ingredients in the order given, toss gently and serve with your favorite crackers. I like to serve it with Wheatsworth stone ground wheat crackers. Recipe yields 6 large salads or 10 small salads. Enjoy!
Place potatoes in casserole dish and dot with butter. Mix together sour cream and cream of chicken soup. Spread over potatoes. Sprinkle cheese on top. Bake at 350° for 50 minutes.
Thaw spinach and drain. Beat eggs well. Add cheese and spinach to eggs. Pour into 8-inch pie plate, lined with pie crust (or use purchased pie shell). Bake 40 minutes in 350° oven or until inserted knife comes out clean.
Saute onion. Combine all ingredients. Mix well and bake at least 40 minutes at 350°.
In 3 quart buttered baking casserole dish, layer chips, zucchini, onion, green pepper and cheese. Repeat layers. Pour tomato sauce and mushroom soup over all. Top with chips. Bake at 325° for 45 minutes or until zucchini is cooked.
Blend dry ingredients. Place strawberries in a saucepan and cook on low heat to which you have added blended dry ingredients, eggs and lemon juice. Stir constantly until mixture thickens. Remove from heat; add food coloring to desired color.
Preheat oven to 375°. Sift flour, baking powder, salt and cinnamon together. Put sugar and oil in mixing bowl; mix well. Add eggs, then vanilla. Add flour mixture all at once; beat well. Shape into 1/2-inch balls; roll in sugar. Place on lightly greased baking sheets. Flatten with fork; sprinkle with sugar. Bake 10 to 12 minutes. Remove to cooling trays. Yields about 50.
Mix together margarine, flour and 2 cups nuts; press into a 13 x 9 x 2-inch pan. Bake for 15 minutes at 375°. Cool.
Mix all ingredients in a large bowl (except cheese) and pour in a greased 9 x 13 dish. Top with cheese and bake at 350° for 30 minutes.
Brown meat in skillet over medium heat; drain off fat and set aside. Blend milk, mayonnaise, eggs (that have been beaten) and cornstarch. Then add rest of ingredients and pour in unbaked pastry shell. Bake at 350° for 45 minutes. Serves 6 to 8.
Grease Bundt pan or tube cake pan. Arrange rolls. Sprinkle pudding mix and nuts over rolls. Melt butter and mix with brown sugar. Pour over rolls. Set in cold oven overnight. Bake at 350° for 30 minutes. Let set for 5 minutes, then turn out.
Place crescent on cookie sheet with the big ends touching. Spread cream cheese down the middle (use only 1/2 pkg.). Add pie filling on top of cream cheese (use only 1/2). Criss-cross ends over top of filling. Sprinkle with sugar. Bake at 350 degrees for 15-20 minutes.
Work butter until creamy. Beat in sugar and eggs, one at a time. When creamy, fold in flour and flavoring with spoon. Spread in buttered and floured loaf pan. Bake 1 1/2 hours at 300°.
Chop olives into small pieces. Saute onion in butter (olive oil is preferred). Cool. Combine all ingredients. Store in refrigerator. Serve on sandwiches, as accompaniment to beef or anywhere.
Cut broccoli and cauliflower into bite-sized pieces. Mix all ingredients together, except bacon. Let marinate in a zip-lock bag overnight. Add bacon before serving.
Cut loaf in half lengthwise. Combine meat, Parmesan, onion, olives, seasonings and tomato paste. Spread on both halves of loaf. Broil about 5 inches from heat for 12 minutes or until meat is done. Top with tomato and cheese slices and broil until cheese begins to melt. Serves 8.
Add garlic to 3/4 cup of broth; bring to boil in large skillet. Add mushrooms and cook over high heat until soft and liquid is reduced by about half. Add cooked pasta to mushrooms with remaining broth and bell pepper. Stir until pasta is thoroughly coated. Sprinkle with cheese and serve. Good warmed up also.
Fry onion and pepper in small amount of oil until glossy. Add ground beef; break up and stir to prevent sticking. Add mushrooms and remove from heat. Boil macaroni until tender (according to package directions). Drain and add to ground beef mixture. Add tomato sauce and corn and mix well. Place in greased casserole. Grate lots of cheese on top and bake uncovered for 1 hour at 300°. Serves 6.
Cook sausage in a large skillet over medium heat, stirring until it crumbles, and is no longer pink. Remove sausage, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Melt butter with drippings in skillet over low heat. Whisk in flour until smooth. Cook, whisking constantly, for 1 min. Gradually whisk in milk and cook, whisking constantly, over medium heat until thickened and bubbly. Stir in sausage, salt, pepper and Italian seasoning.
Dip each biscuit into 1/2 cup melted butter. Place buttered side up on a baking sheet. Make an indention on each; fill with favorite pie filling. Sprinkle with mixture of 2 tablespoons butter, sugar and flour. Bake at 375° for 15 minutes.
Scrape icing from Oreos and mix with other ingredients before crushing the Oreos. Mix all of the ingredients except the Oreos. Alternately layer this mixture with the Oreos into a new flower pot, ending with a layer of Oreos (to resemble dirt). Add a sprig of silk flowers to look like a newly potted plant. Gummy worms add a nice touch.
Cook sugar and milk to a soft ball stage, about 234°. Add Marshmallow Creme, peanut butter and vanilla. Mix well and pour into buttered 9 x 9-inch pan. Cool and cut. Makes 2 pounds.
Cook ground beef and onion in skillet until beef is no longer pink. Drain. Add remaining ingredients, except water, to beef and onion. Add enough hot water to achieve desired consistency. Cook and stir until heated through.
Place breasts in a well greased baking dish. Top each breast with a provolone cheese slice. Pour spaghetti sauce over provolone cheese slices. Bake at 400 degrees for 30 minutes. Sprinkle with parmesan and serve.
Mix first 5 ingredients, set aside to cool. When cool, add pineapple, apples and bananas. Put in fridge to set.
Place 1/2 package crushed Oreos in 13 x 9-inch pan. Mix sugar, cream cheese, margarine and vanilla. Add milk to pudding mix with cream cheese mixture. Fold in whipped topping. Spread over cookies and top with remaining crumbs. Chill 24 hours before serving.
Put spaghetti into boiling salted water. Put next 6 ingredients in heavy kettle or fryer and cook slowly until onion is clear. Add vegetable burger and cook 5 minutes. Add tomato paste, mushroom liquid and seasonings. Cook slowly for 10 minutes. Drain spaghetti and pour half the sauce over it; mix lightly. Serve on platter. Garnish top with remaining sauce and chopped parsley. Serves 8 generously.
Mix soup and sour cream. Dice onion or slice in rings and scatter over fish. Spread cream mixture over all. Bake at 375° for 25 to 30 minutes. Makes 4 servings.
Combine beef and onion in a Dutch oven. Cook over medium heat until browned; stir to crumble meat. Drain. Return meat to Dutch oven. Add remaining ingredients. Bring to a boil. Cover, reduce heat and simmer 30 minutes.
Brown meat with oregano, salt and garlic. Combine tomato sauce and enchilada sauce; heat. Dip tortillas in heated sauce. Spread 3 tortillas in greased casserole. Make layers of meat mixtures, cheese, onions, olives and sauce, beginning with tortillas and ending with grated cheese and sauce. Bake at 325° for 40 minutes.
Mix all ingredients. Let set overnight or for a few hours until set and jelled. Cover with 2 cups corn flake crumbs mixed with sugar and cinnamon to taste. Dot with butter. Bake at 325° for 1 1/4 hours. Will serve 20.
Mix deviled ham and onion. Mound mixture on plate. Mix remaining ingredients. Frost ham mound with cream cheese mixture. Refrigerate overnight.
Scrub potatoes and cut into wedges (about the size of kosher pickle wedges). Dry with paper towel. Toss in a bowl with olive oil until lightly coated. Season with desired spices. Bake on a cookie sheet in a 400° oven for 20 to 30 minutes, until done.
Remove skin. Wash and pat chicken dry. Brown in large frypan in oil, over moderate heat, about 6 to 8 minutes. Sprinkle with poultry seasonings as it browns. Arrange chicken, bone side down, and dribble juice concentrate over it evenly. Rinse juice can with wine or water and add to sauce. Cover tightly and bake at 350° for 45 minutes.
Flatten fillets with mallet. Marinate in dressing 30 minutes or overnight in refrigerator. Preheat oven to 450°. Spray baking dish with nonstick cooking spray. Coat each fillet lightly with crumbs. Arrange in single layer in dish. Bake 5 or 6 minutes on each side.
Brown the onions and peppers in the 2 tablespoons of margarine. Grease a casserole dish with nonstick spray. Mix together in casserole dish browned onions and peppers, shredded cheese, ham, mushroom soup, milk and noodles. Butter 2 slices of bread and crumble finely and sprinkle over top of mixture. Bake in 350° oven for 45 minutes.
Cook eggplant in water with salt until tender, about 10 minutes. Add milk. Add flour paste to thicken. Add butter and pepper. Tastes like oyster stew!
Heat oven to 350°. Mix spinach, eggs, onion, cheese and dressing. Spoon spinach mixture into greased 8-inch square baking dish. Top with combined bread crumbs and margarine. Bake 45 to 55 minutes or until thoroughly heated. Makes 6 to 8 servings. Preparation time: 10 minutes; cooking time: 55 minutes.
Combine first 3 ingredients in a medium saucepan. Cook over low heat, stirring constantly, until sugar dissolves and butter melts. Let cool slightly. Add eggs, vanilla and salt to mixture, stirring well. Pour filling into pastry shell and top with pecan halves. Bake at 325° for 50 to 55 minutes.
In medium saucepan combine gelatin, spices, salt, condensed milk and eggs. Mix well, let stand for one minute. Over low heat, cook and stir constantly until gelatine dissolves and mixture thickens slightly, about ten minutes. Remove from heat. Stir in pumpkin and mix well. Pour into crust. Chill three hours or until set. Serve with Cool Whip or plain. Refrigerate leftovers.
Mix all ingredients together in bowl, then stuff crab shells (about 8). Bake at 350° until brown (about 30 minutes).
Boil chicken until done. Remove chicken; cool and debone. In chicken broth, mix chopped onion, soups and chicken. Bring to a boil. Reduce heat until mixture comes to a small boil. Pinch biscuits in half and drop into boiling mixture. Reduce heat to low and cook 15 to 30 minutes or until dough is done.
Let ground cranberries, orange and sugar mixture set overnight. Mix gelatin with warm water. When it starts to gel, add pecans, marshmallows, celery and cranberry mixture. Refrigerate until set. Serve on lettuce leaf. Makes 8 to 10 servings.
Boil 1 (8 ounce) package noodles; drain and rinse. Serve the noodles with 3/4 cup browned buttered bread crumbs, either sprinkled on top or lightly stirred in.
Mix by hand 2 cups sugar, flour, soda, eggs, 2 teaspoons vanilla, pineapple and nuts. Bake in 9 x 13-inch pan at 350° for 35 to 40 minutes. Cool.
In large pot brown macaroni in oil. Add onion and pepper until tender. Dissolve bouillon in water and add to pot. Add remaining ingredients. Heat thoroughly for 10 minutes.
Melt butter. Add onion, green pepper and celery. Stir in seasonings, eggs and broth. (Add broth, milk or water only when not stuffing a bird.) Stir into bread cubes. Place in casserole dish. Bake at 325° for 30 to 35 minutes or until golden brown.
Mix sugar, eggs, Wesson oil and grated carrots together. Add flour and nuts. Mix well. Pour mixture into greased and floured tube pan. Bake at 325° for 1 hour or until done.
Heat milk and butter in saucepan. Combine sugar and cornstarch. Add 1 cup of milk to this; stir until smooth, then add to hot milk, stirring constantly until thick. Blend in well beaten eggs to which a little of the hot mixture has been added. Cook about 2 minutes more, stirring constantly. Cool. Add vanilla.
Cover with boiling water. Cover and simmer (slow boil) until shrimp turns pink (about 5 minutes). Let cool.
Cook potatoes in enough water to amply cover potatoes. Saute the carrots and onions in margarine. Stir in salt, pepper and soup. Add sauce mixture to cooked potatoes. Use cooking liquid; do not pour off. When potatoes are cooked (approximately 20 minutes), mash 2 to 3 cups of diced potatoes and blend with diced potatoes. More water may need to be added to give desired thickness.
Grease bottom of a 9-inch pie plate. Place crumbled, cooked bacon on bottom, then onions, cheese, salt and pepper. Mix together eggs, milk and Bisquick until smooth. Pour onto bacon, onion and cheese mixture. Bake at 400° for 35 minutes.
Add Crisco to first 3 ingredients with fork until crumbly. Mix water, vinegar and egg. Beat slightly. Pour over first mixture and mix well. Chill 15 minutes or overnight. Makes 4 to 5 crusts. Can freeze if needed.
Cook potato in small pot of boiling salted water until almost tender (about 8 to 10 minutes). Drain and reserve. Meanwhile, heat oil in heavy, large saucepan over medium heat. Add pepper and saute 3 to 5 minutes. Add garlic and stir 1 minute. Add tomatoes with juices, corn, beans, cilantro and the reserved potato. Simmer until potato is very tender and liquids are thick, stirring occasionally, about 10 minutes. Season with salt and pepper. Great as a meatless main dish or with steak, chicken, fish. This recipe is easily doubled.
Brush steak with soy sauce; sprinkle with thyme, salt and pepper. Let stand 1 hour. Brush again with soy sauce; grill 3 to 4 minutes on each side for rare.
Put squash, onions, green peppers and salt in large container; cover with ice water and let set 1 hour, then drain well. Put vinegar, mustard, celery seed in saucepan and bring to a boil. Add drained vegetables and bring to a boil. Pack in hot jars and seal at once. Makes 4 pints.
Line 9 x 13-inch pan with 1 package graham crackers (whole). Melt butter and add to beaten egg, milk and sugar. Bring to a boil. Remove from heat and add coconut, nuts and crushed graham crackers (1 package). Pour this mixture over layer of crackers. Then top with another package of whole graham crackers.
Sift dry ingredients. Add softened butter and vanilla and blend thoroughly. Form into a roll and wrap in wax paper. Chill. When thoroughly chilled, slice and bake at 375° for 12 to 15 minutes or until lightly browned.
Mix meat, garlic, salt, pepper, pieces of bread and egg in bowl. Fill hard noodles with meat mixture. Place filled manicotti in 9 x 13-inch baking dish. Cover with spaghetti sauce (entire jar) and top with grated cheese. Bake at 350° for 1 hour. Noodles will be very tender.
Brown sausage; drain. Cook pasta according to package directions. Mix together remaining ingredients; add sausage. Cover bottom of 9 x 13-inch pan with 3 tablespoons spaghetti sauce. Fill pasta with cheese mixture and place in pan. Cover with remaining sauce and 1/2 cup shredded Mozzarella. Bake, covered, 30 minutes in 350° oven. Uncover; cook 10 minutes, until cheese is bubbly.
Mix the first 7 ingredients and simmer for 5 minutes. Cool. Add egg. Sift the flour and soda together. Add to apricot mixture (I stir this into pan apricots are in). Mix until flour is mixed in well. Bake at 350° for 1 hour. Check at 45 minutes.
In large bowl, mix soups, Ro-Tel and milk. Drain spaghetti. Toss gently with soup mixture; add chicken. Put in 9 x 13-inch casserole dish and sprinkle cheese on top. Bake at 350° until heated through.
Cream lime Jell-O and cream cheese together; add boiling water a little at a time, while blending with a fork or hand mixer. Add ginger ale, pecans, pineapple and marshmallows (melted in microwave with the reserved 1/2 cup of pineapple juice). Mix well and pour into Pyrex dish. Chill until set.
Mix thoroughly and pour into a greased muffin pan. Bake in a 400° oven for 20 to 25 minutes. Makes 12 muffins.
Preheat oven at 350°. Grease pan bottom only. Mix sugar and butter. Blend in eggs. Add banana and water. Beat for 30 seconds. Stir in all remaining ingredients until moist except nuts. Blend in nuts. Bake for 55 to 60 minutes at 350°. Cool for 5 minutes. Remove from pan. Sprinkle with confectioners sugar when cool.
Mix jello and pineapple; heat until jello is dissolved. Stir in buttermilk. Stir in Cool Whip until smooth; chill.
Grease a 9 x 13-inch pan. Warm tortillas until pliable. Place 1/4 cup of each ingredient in tortilla and roll. Place in pan; pour sauce over tortillas. Bake at 375° for 40 minutes. Garnish with sour cream and chopped green onions.
In 2-quart saucepan, melt butter over low heat. Add onion and cook, covered, about 5 minutes or until tender. Add potatoes, water and pepper. Cover and cook over medium heat until potatoes are tender, 10 to 12 minutes. Add milk and cook until milk bubbles around edge of pan.