HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the baked cornbread with the package of herb stuffing mix and set aside. In saucepan, combine the butter, chopped celery, onions, water, salt and black pepper. Cook until tender. Combine with dry mixture along with eggs and stock from turkey or chicken to moisten as needed. Place in large, buttered baking pan and bake in a 300° oven for about 30 minutes.
Slightly beat eggs. Add sugar. Stir in other ingredients and bake at 350° in unbaked pie shell until firm. Heat may be reduced.
Mix all ingredients well. Fry on hot, lightly greased pan. Flip when brown; fry 1 to 2 minutes longer. Keep warm in oven. Delicious with applesauce. Great side dish for pork.
Saute beef, onions and celery in fat for 10 minutes. Add remaining ingredients except noodles and turn into casserole. Bake at 350° for 1 hour. Sprinkle noodles on top 10 minutes before removing from oven.
Mix all ingredients except Mozzarella cheese. Bake in a 9 x 13-inch pan at 350° for 30 to 35 minutes. Halfway through baking, sprinkle Mozzarella cheese on top. Let stand 5 minutes before cutting into bars. Serves 6.
Put margarine and powdered sugar in mixing bowl; mix well. Add vanilla and milk. Beat on medium until smooth.
Mix bread cubes with cheese and 1/4 cup of the melted butter. Line a 7 x 11 x 1 1/2-inch dish with half of the bread cubes. Arrange asparagus on cubes. Melt remaining butter over flame, blend in flour, salt and pepper, then add milk, stirring until well mixed. Cook until thick. Add chicken and pour over asparagus. Sprinkle top with rest of bread cubes and cheese mix. Bake at 375° for 25 minutes, or until brown. Serves 8.
In a small bowl, grate cheese. Set aside. Brush pie crust with Worcestershire sauce. Bake in a 350° oven for 8 to 10 minutes or until brown. Remove from heat and cool. In a bowl, slice sausages into fifths. Stir in eggs and beat. Stir in milk and seasonings. Blend flour with grated cheese. Add to egg mixture. Pour into baked pie shell. Bake in a 350° oven until knife comes out clean when inserted into center. Makes 6 servings.
Put salt over tomatoes and let stand an hour or more. Wash tomatoes. Drain well. Heat to boiling point. Don't boil. Seal in hot jars.
Mix all ingredients well. Store in jar. Use 4 tablespoons per 1 cup of hot water.
Combine all ingredients in blender on medium to high speed 25 seconds. Will keep refrigerated 2 days. Shake before using. Makes 1/3 cup.
In 6 gallon container, combine water, sugar, soft drink mix, orange juice, lemonade, pineapple juice and apricot nectar. Mix well. Just before serving, pour 1/3 of punch mixture into a punch bowl. Add 1 bottle ginger ale as bowl empties. Repeat with remaining punch mixture and ginger ale. Serves 100.
Put cabbage and onion in casserole dish. Pour 1/4 cup melted butter over the top. Combine egg, soup and mayonnaise; pour over top. Combine crackers, 1/4 cup butter and cheese; sprinkle on top. Bake at 350° for 30 minutes.
Saute ham in hot oil in a Dutch oven over medium high heat 5 minutes or until lightly browned. Add flour and cook, stirring constantly 1 minute. Gradually add chicken broth and cook stirring constantly, 3 minutes or until broth begins to thicken. Bring mixture to a boil and add seasoning blend and collard greens. Return to a boil and cook, stirring often, 15 minutes. Stir in black eyed peas and crushed red pepper. Spoon hot mixture into a lightly greased 13 x 9 inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture. Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set.
Mix all ingredients in a large mixing bowl. Pour into an ungreased 9 x 13-inch baking pan. Bake at 350° for 45 to 55 minutes. That's all; just enjoy.
Cut sweet potatoes in lengthwise slices about 1/2-inch thick. In a greased 2-quart casserole, arrange layers as follows: apples, brown sugar, nuts and seasoning. Dot each layer with butter. Repeat layering process until casserole is full or ingredients are used up. Cover. Bake in a 350° oven for 50 minutes. Makes 6 servings.
Add 1/2 sugar to water and boil 2 minutes. Add pears and boil 15 minutes. Add remaining sugar and lemon. Cook until fruit is tender and clear. Let stand several hours. Strain. Pack cold fruit into hot jars. Boil syrup until thick as honey. Pour hot syrup over pears. Seal.
Heat oven to 325°. Remove crusts from bread. Cut into cubes. Beat eggs; add milk and seasonings. Stir in bread, cheese and sausage. Pour into oblong 11 1/2 x 7 1/2-inch baking dish. Bake, uncovered, 1 hour or until center is set. Serves 10. May be mixed the night before you serve it.
Cream the cheese together when soft. Chill to harden. Then shape into ball and roll in chopped pecans. Garnish with stemmed cherry or parsley sprig. Serve with crackers.
Place apples in 8-inch square pan. In medium bowl, combine sugar and remaining ingredients. Blend until mixed and crumbly. Sprinkle over apples. Bake at 350° for 30 to 35 minutes. Delicious warm but can be served cold.
Beat eggs until thick. Then add sugar. Add remaining ingredients; stir well. Spread on cookie sheet lined with flour and greased wax paper. Top with nutmeats. Bake.
Heat 2 cups V-8 juice and dissolve gelatin in hot juice. Add remaining V-8 juice and olives. Pour into a lightly oiled 1-quart mold. Chill until set.
1. Combine all ingredients with the exception of the sweet potatoes and mix well. 2. Cut sweet potatoes in half and remove several Tbsps. of pulp from the center of each half. 3. Fill hollowed potatoes with cranberry mixture. Sprinkle with additional brown sugar for a shinny glaze. 4. Place potatoes under broiler until hot and bubbling. Serve at once.
In large bowl, toss potatoes, sweet pepper and peas. In blender, combine salad dressing, chili peppers, salt, pepper and garlic. Blend until smooth. Toss with potato mixture. Chill.
Put 1 wafer into each baking cup. Combine cream cheese, eggs, sugar and vanilla. Mix. Fill cups 3/4 full. Bake at 350° for 20 minutes. Top with a spoonful of pie filling.
Sort and wash bean mix. Place in Dutch oven and cover with water to 2-inches above beans and soak overnight. Drain beans and add 2 quarts water, ham hock, salt and pepper. Cover and bring to a boil. Reduce heat and simmer 1 1/2 hours or until tender. Add remaining ingredients. Simmer 30 minutes, stirring occasionally. Remove ham hock from soup. Remove meat from bone. Chop meat and return to soup. Yield: 2 1/2 quarts.
Chop all vegetables together. Sprinkle sugar over top without stirring. Heat vinegar, salt, mustard and celery seed to boiling. Then add vegetable oil and heat again. Pour over chopped vegetables. But do not stir. Refrigerate overnight.
Use blender or food processor; add all ingredients. Blend until chunky. Cover and chill.
Saute onions with margarine; add bread cubes and toss together. Place half of tomatoes in small casserole dish. Layer half of bread mixture. Repeat. Bake at 350° until bubbly. A nice recipe for home canned tomatoes.
Put all ingredients into blender. Pour into unbaked deep dish pie shell. Sprinkle with nutmeg and cinnamon. Bake at 425° for 10 minutes. Continue baking at 350° for 30 minutes or until set. Tastes like sugar cream pie.
Brown meat. Add tomato sauce, sugar, garlic, salt, Tabasco sauce and pepper. Cook and simmer 20 minutes. Grease a 9 x 11 x 2-inch casserole dish. Put 3/4 of noodles in casserole. Add all of meat mixture and chopped onions on top. Add cream cheese and sour cream. Add remaining noodles. Top with grated cheese. Bake at 350° for 20 minutes.
Mix 2 cups flour with yeast. Stir water, milk, butter, sugar and salt together and cook over a low heat until butter melts. Cool 5 minutes. Add flour and yeast, remaining flour, nuts, raisins and eggs. Dough will be stiff. Knead until smooth and elastic. Divide dough in half and place half in each of 2 (1 pound) coffee cans. Cover with lid and let rise in warm place until dough is 1-inch from the top. Remove lid and bake at 375° for 35 minutes.
Cut outer skin away from squash. Cut in pieces. Cook inside meat by boiling on stove until soft. Remove and drain. Add eggs and beat. Add flour, sugar, flavorings and milk. Mix until lumps are gone. Pour into pie shell. Bake at 350° to 375° until firm.
Mix dressing, honey, jalapeno pepper, hot pepper sauce, Worcestershire sance and red pepper. Arrange chicken over lettuce. Top with tomatoes and mushrooms. Drizzle with dressing mixture. Makes 4 servings.
Combine first 5 ingredients in a large bowl. Combine lemon juice and next 5 ingredients. Pour over bean mixture. Sprinkle with parsley and stir gently. Cover and refrigerate 8 hours or overnight.
Stir chicken broth and mustard in deep 12-inch skillet until blended. Stir in mustard seed. Bring to boil over high heat. Add potatoes and onion; reduce heat to medium. Cover and cook about 5 minutes, shaking pan occasionally, until potatoes are almost tender. Add cabbage and sausage. Cover and cook about 15 minutes longer, stirring once or twice, until potatoes are tender and cabbage is crisp-tender. Stir in apple. Cover and simmer 3 minutes until apple is crisp-tender. Serves 4. (Good with rye bread.)
Mix first 6 ingredients in casserole dish. Top with crushed crackers. Drizzle butter on top. Bake at 350° for 30 minutes.
Spread 1 cup whip topping in bottom of pie crust. Freeze for 10 minutes. Carefully spoon jam over whip topping. With electric mixer at low speed, beat well 1 to 2 minutes the pudding mix, milk and peanut butter. Fold in remaining whip topping. Spoon over jam in pie crust. Freeze until firm, about 4 hours. Garnish with additional whip topping and chopped nuts if desired.
Mix cherry Jell-O, sugar and hot water until dissolved. Mix all ingredients and freeze. When getting ready to serve, defrost until it makes a mushy mixture. Add about 20 ounces ginger ale and 4 tablespoons sherbet. Mix until mushy and serve. Serves 30.
Preheat oven to 325°. Grease and flour 2 loaf pans. Mash bananas with mixer. Add all ingredients, except nuts. Mix well. Add nuts. Bake for approximately 1 hour. Turn out and cool. Freezes well!!
Beat eggs. Add sugar, salt and vanilla flavoring. Break up bread in chunks; add melted butter and 2 cups of milk. Mix all together. Bake in baking dish at 350° for 1 hour.
Beat eggs; add margarine, milk and mustard. Beat by hand. Fold in grated cheese, cubed bread and ham. Pour into 9 x 13 x 2-inch baking pan. Refrigerate overnight. Bake 45 minutes in 350° oven. Let stand 5 to 10 minutes. Serves 10 to 12.
Combine cheeses until smooth, using mixer or blender. Add garlic and salt; mix well. Shape into 2 logs and roll in poppy seed to coat. Chill and serve.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Beat eggs until light and foamy in large bowl. Beat in sugar, vanilla and margarine until creamy. Combine flour with baking powder and salt. Add to egg mixture and mix at low speed until blended. Stir in nuts at low speed. Mixture will be stiff. Spread evenly in prepared pan. Bake for 25 to 30 minutes or until top is light brown. Cool 10 to 15 minutes. Cut into 2 dozen bars.
Put all ingredients in bowl and beat 100 strokes. Add 1 cup boiling water over crock and add 1 teaspoon soda. Bake at 375° for 30 minutes.
Combine ingredients in order given. Mix thoroughly. Pour in crust. Bake at 450° for 20 minutes, then decrease to 350° for 30 minutes.
Combine all ingredients in a bowl. Stir until moistened. Pour into a 9 x 12-inch greased pan. Bake at 400° for 20 minutes or until done.
Brown onion, celery, pepper and beef in butter. Mix rice, soups, mushrooms and chestnuts. Mix altogether. Put into a 9 x 13-inch pan. Top with shredded cheese and shoestring potatoes. Bake at 350° for 1 hour. This will serve 10 people.
Preheat oven to 350°. In small bowl combine flour, butter and walnuts; blend well. Pat mixture in a 13 x 9 x 2-inch baking pan. Bake 15 minutes. Let cool. In a medium bowl, combine cream cheese, confectioners sugar and 1 cup of the whipped topping; blend well. Spread cream cheese mixture evenly onto cooled crust pan.
Place chicken breasts in 9 x 13-inch baking dish. Mix together sour cream, soup and sherry. Mix well. Add washed mushrooms and pour over chicken breasts. Bake at 350° for 1 1/2 hours. Serve with wild rice or fried brown rice.
Roll pie dough to fit an 8-inch pie pan and 1/2 inch up sides of pan. Brush with soft or melted margarine. Peel tomatoes; cut in wedges and arrange, overlapping, over entire crust. Sprinkle with Jane's salt and any herbs you like. Mix together onion, mayonnaise (or your preferred version), yogurt and cheese. Spread over tomatoes. Bake 10 minutes at 425°, then 20 minutes at 350° or until fully baked and set firm. Should be served warm.
Place chicken in a crock-pot. Pour French dressing over chicken. Add dry soup mix. Cook all day on low heat.
Beat first 4 ingredients with mixer until well blended. Add flour and milk. Beat 10 to 15 minutes with mixer.
Grease a 2-quart baking dish. Place chips in bottom. Layer chicken next. Heat soups, Ro-Tel and milk and pour mixture over chicken. Top with cheese. Bake at 300° for 30 minutes.
Layer 1/2 tortillas and 1/2 chicken in an 8 x 8-inch dish. Repeat. In a saucepan, combine flour, salt, bouillon and ketchup. Blend in milk gradually. Heat, stirring, until thickened. Remove from heat. Stir in mushrooms, chilies and onion flakes; pour over chicken and tortillas. Sprinkle with cheese. Cover tightly with foil. Refrigerate for 24 hours. Bake, covered, at 300° for 1 1/2 hours.
Chop meat in blender, along with onion. Mix together other ingredients. Set aside half of the pressed meat. Make into a large ball. Roll in remainder of beef. Chill.
Pulse sour cream and Blue cheese in food processor with on-off motions until creamy (maybe slightly lumpy). Remove to bowl. Stir in scallions, salt and pepper. Refrigerate for at least 1 hour for the flavor to develop. Serve with raw or blanched vegetables.
Saute onions in 3 tablespoons butter 4 to 5 minutes. Add mushrooms; saute a few more minutes and remove from pan. Brown barley in remainder of butter, stirring often. Put in casserole; add onions and mushrooms, salt and 2 cups chicken stock. Bake, covered, in 350° oven for 1/2 hour. Add remaining stock; stir and bake 1/2 hour longer. Serves 10.
Cook potatoes and drain; mash. Add cream cheese, sour cream, salt, pepper and garlic. Beat at high speed until smooth. Stir in chives. Put in lightly greased 2 1/2-quart dish. Sprinkle with paprika. Dot with butter. Bake at 350° for 30 minutes.
Preheat oven to 350°. Mix by hand until blended; bake 55 minutes in greased 9 x 13-inch pan.
Melt butter in skillet. Add beets and onion rings. Sprinkle with sugar, salt and pepper. Cook over low heat, stirring occasionally, until hot and onions are tender, about 15 minutes.
In a 2-quart pot (or larger), add oil, onion and celery. Cook until tender. Add carrot, potato, salt, pepper, chicken broth, water and ketchup; cook until tender. Pour 1 can of the beans in a blender or mash. Pour all the beans into the pot with other ingredients. Stir well. Add more liquid, if needed. Makes 4 servings.
Combine melted butter, confectioners sugar and graham cracker crumbs and press into dish. Mix Dream Whip, cold milk and salt until forms peaks. In separate bowl, mix sugar, vanilla and cream cheese mixture. Combine this with Dream Whip mixture and mix well. Spread over crumbs and top with 1 can of cherry pie filling. Chill for 6 hours. Enjoy!
Mix cornstarch, sugar and pineapple and put in casserole (8 x 11-inch). Mix together Ritz crackers, oleo and Cheddar cheese and place on top of pineapple. Bake at 350° approximately 30 minutes (1/2 recipe, 4 good servings).
Prepare ground turkey according to seasoning directions. Add corn. Make a salad with remaining ingredients. Combine seasoned meat with salad mixture. Garnish with sour cream, salsa and avocado. Serves 6 to 8.
Mix all ingredients together and spread as thin as possible on 12x18 cookie sheet (jelly roll pan). Brush with egg white, pouring off excess. Cover with 1/2 to 1 c. finely chopped pecans. Press into cookie dough.
Preheat oven to 450°. In a large plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl until vegetables are coated. Empty bag into shallow baking pan and discard bag. Bake; stir once for about 20 minutes or until vegetables are tender.
Combine all ingredients in a 2-quart glass casserole. Bake at 350° for 30 minutes. Serves 6.
Preheat oven to 350°. Grease casserole with oil. Combine all ingredients, mix well. Place in casserole pan, then in preheated oven for 35 to 40 minutes. When done, let sit for 5 minutes before slicing.
Combine all ingredients. Cook in saucepan, on low heat, stirring constantly. Let cool after mixture follows wooden spoon around pan. While still warm, knead dough on waxed paper until color is thoroughly mixed through dough. Put into large plastic bag or divide dough into several small plastic bags. Resealable plastic bags work best.
Blend butter and sugar until creamy. Beat in eggs. Add milk and mix well. Sift dry ingredients together. Add to batter and beat until smooth. Add lemon rind and nuts. Place in greased bread pan, about 4 x 8-inch and bake at 350° for 1 hour. While bread is baking, mix juice of 1 lemon and 1/2 cup sugar until sugar is dissolved (to make a glaze). Spoon glaze over hot bread before removing from pan. Continue to do so until bread has absorbed all of the glaze.
Cook chicken until tender and cut in small pieces. Roll chicken in crescent rolls. Place in shallow casserole. Mix soup and milk; pour over rolls. Sprinkle with cheese. Bake until golden brown at 350° for about 30 minutes.
Cook ground beef and mix with taco seasoning. In edged serving dish, layer ingredients in order listed (deep edged 9-inch pie plate works great). Serve with corn chips.
Combine ingredients and press into a 13 x 9-inch pan. Batter is real stiff.
Mix ingredients in a large bucket. A more dilute solution can be made by halving the amount of ingredients. Mix thoroughly. Store this cleaner in a clean bottle and use as needed.
Brown ground beef with onion in large saucepan, stirring until crumbly; drain. Add juice, vegetables, salt and pepper to taste. Simmer for 15 minutes or until vegetables are tender.
Mix together first 5 ingredients. Add oil and onion (if desired). Pour marinade over meat and let marinate 4 hours or longer, even overnight. Turn pieces occasionally. Barbecue or bake according to meat directions. Five minutes each side for medium-rare flank steaks; 10 minutes each side for boneless, skinless chicken breasts.
Place warm water in bowl; add yeast and sugar. Let set 10 minutes. Blend flour, dry milk, baking powder and salt in mixer bowl. Cut shortening into flour mixture. Add yeast mixture and knead lightly. Roll out as for biscuits; cut in rounds. Place on greased pans and let rise 30 minutes. Bake in 425° oven about 15 minutes, or until brown.
Grate cheese and set aside. Combine remaining ingredients (except pie crust) and add to cheese. Pour in uncooked pie crust. Bake at 350° for 40 minutes. Yields 1 (9-inch) quiche.
Boil jello, pudding and water. Cool. Drain fruit. Fold in cooled jello. Chill. Serve.
Lightly brown sausage links. Open biscuits and pat out each one to about a 3-inch circle. Roll 1 sausage link in center of each biscuit with meat ends showing about 1/2-inch on each end, seal by pressing biscuit together. On cookie sheet, bake at 375° for 10 minutes or until lightly browned. Serve with butter and picante sauce.
Crush the Doritos just enough to cover the bottom of a 2 quart baking dish. Mix the chicken, sour cream, chili powder, salt and garlic powder and place all this on top of the Doritos. Crush a little bit more Doritos and sprinkle on top. Then last, sprinkle on the cheeses. Bake at 350° for 20 minutes. Serve with picante sauce over the top.
Mix cream cheese, milk and lemon juice until smooth. Fold in topping, fruit and pecans. Pour into shells and refrigerate.
Cook bacon slices until crisp. Drain on paper towels. Leave 3 tablespoons bacon fat in skillet. Saute onions in bacon fat until golden and soft. Add wine and cook until wine evaporates. Beat together eggs, butter, cream, Parmesan and parsley. Add onions. Cook spaghetti in boiling salted water as directed on package. Transfer with slotted spoon to large warmed bowl. Add egg-and-cheese mixture and toss. Crumble bacon and sprinkle over top. Grind black pepper over all and serve. Serves 8.
Cream butter and sugar. Separate eggs and drop yolks into creamed mixture. (Put whites aside.) Beat thoroughly. Add half of flour with half of yogurt; mix, then add balance of flour, yogurt and soda. Add pineapple and vanilla. Beat about 3 minutes; whip egg whites and fold into batter. Spoon into Bundt cake pan and bake about 1 hour 15 minutes at 350°. Cool and cover with Pineapple Glaze or your favorite icing.
Combine sour cream, lemon juice, celery salt, paprika, garlic, salt and pepper. Coat chicken with mixture and refrigerate overnight, uncovered or light cover. Next day, roll chicken in bread crumbs and arrange in shallow baking pan. Spoon half of the butter over chicken. Bake at 350° for 40 minutes. Spoon remaining butter over chicken and bake 15 minutes longer. Serve hot. Leftovers are delicious cold.
Saute ground beef, peppers and onions together. Cook rice, following package directions. Add rice, tomato sauce, tomatoes and 3 ounces of cheese to dish. Cook, stirring, until the cheese melts.
Cook spaghetti and set aside (cool with cold water). Dice tomato, green pepper, cucumber and onion. Add to cooled spaghetti. Add McCormick seasoning and celery seed to 8 ounces Kraft Free Italian dressing. Pour over spaghetti and vegetable mixture. Toss to mix. Chill for several hours. (You may need to add more dressing before serving.)
Sprinkle yeast into warm water with 1 tablespoon sugar; set aside 5 to 10 minutes or until foamy. Scald milk and add remaining sugar, margarine and salt. When margarine has melted, remove from heat, cool to lukewarm and add spices. Combine with yeast mixture and gradually stir in enough flour to make a stiff dough. Knead for 10 minutes or until dough is smooth and elastic. Place in greased bowl, turn to grease bottom and cover. Let set 1 1/2 hours or until elastic and smooth. Place in baking pan which has been buttered or oiled. Let rise 1/2 hour. Bake at 350° for 30 to 45 minutes.
Boil 1 cup water; add 1/2 cup shortening and set aside 30 minutes. Sprinkle yeast over 1/4 cup lukewarm water; let stand 30 minutes. Mix flour, sugar and salt and make a well in middle. Mix water with shortening and yeast water with egg and pour into well. Beat hard until smooth and shiny. Let rise 2 hours in unheated oven. Knead and shape into rolls and let rise 2 hours. Bake at 400°. Can bake until very light brown and freeze for later use. Makes about 2 dozen.
Mix ingredients together. Chill for 1 hour. Form into 1-inch balls and put chopped nuts on top of balls. Press with a glass to flatten slightly. Bake at 350° for 15 to 20 minutes. Frost.
Preheat oven to 375°. Combine cake mix with eggs, oil and vanilla. Beat until smooth. Fold in the nuts. Drop by teaspoons about 2 inches apart on cookie sheets. Bake 10 to 12 minutes. Centers will be soft. Allow to cool slightly before removing from pan.
Cream butter and Crisco. Add sugar and beat well. Add egg yolks, one at a time. Sift flour and soda together. Add buttermilk, vanilla, coconut and pecans. Add to mixture. Fold in beaten egg whites. Pour into 3 (8 or 9-inch) cake pans.
Soak the yellow split peas in warm water for 2 to 3 hours. Chop the onion and peppers into tiny pieces. Crush the bay leaves. Drain the peas and grind them in the blender (without adding water) to form a coarse paste. Mix salt, onion, peppers, crushed pepper, crushed bay leaves and the paste thoroughly. Shape the mixture into balls of 1-inch diameter and flatten them. Heat the oil for deep frying and fry the flattened balls in the oil. Take them out when they turn to golden brown and spread them on sheets of paper towels. These Vadais are good snacks for parties.
Make your own baked pie shell or use a butter ready crust. If you use the latter, some of the filling will be left over. Just pour it into a dessert dish, chill and enjoy it yourself.