HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soy sauce and sugar; marinate chestnuts in mixture at least 30 minutes. Cut bacon slices in half. Wrap each chestnut and secure with a toothpick. Bake about 20 minutes or until bacon is crisp at 400°. Turn if necessary. This can be done ahead. To rewarm, put in a 350° oven for 5 minutes.
Saute eggplant separately. Saute the remaining ingredients together; add in order given. Add salt, pepper, basil, coriander and clove of garlic. Let cook on stove about 45 minutes.
Combine sweetened condensed milk and juices in punch bowl; mix well. Add club soda and stir. Refrigerate. Serve over ice.
Grind zucchini and onions and soak overnight in salted water. Drain, rinse, combine in pan with remainder of ingredients, and cook for five (5) minutes. Put into clean jars and seal.
Brown chops in skillet with oil. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 can fried onions.
Mix first three and put into baking dish. Sprinkle top with cinnamon and pats of butter. Bake uncovered 1 hour at 350°.
Beat eggs slightly. Add remainder of ingredients and beat gently until combined batter becomes sticky. Drop by half teaspoon (push off batter with another spoon) into deep corn oil; heat to 375°, frying a few at a time, until Zeppole are golden brown, about 3 minutes. Drain on brown paper and roll in confectioners sugar. Serve at once. Makes 36.
Mix all ingredients together and use with sliced apples. Soak apple slices in pineapple juice to prevent them from turning dark.
Combine eggs, corn syrup, sugar, flour and vanilla extract in mixing bowl. Beat until well blended. Add pecans. Pour into pie shell. Bake at 350° for 35 to 45 minutes, until center is firm to the touch.
Blend sugar and butter in electric mixer. Add eggs, beating after each egg. Beat in flour, adding milk only if needed. Add vanilla. Fold in nuts by hand. Put in floured tube pan and cook in oven at 350° for about 1 hour or until toothpick inserted in middle comes out clean.
In a food processor, add 2 cups flour, carrots, egg and 1 tablespoon oil. Pulse. Add water and flour as needed to form a ball. Remove dough to a well-floured surface. Roll flat. Either pass it through a pasta cutter or take a knife and cut pasta into long thin strips about 8 inches long by 1/2-inch wide. Let rest. Bring 2 quarts water, salted, to a boil.
In a bowl, drain pineapple, reserving juices. In a saucepan, mix together reserved juice, 1/2 cup water and lemon juice. Heat to boiling. Remove from heat and add gelatin, stirring thoroughly. Break up cranberry sauce with fork and stir into gelatin mixture. Refrigerate until mixture begins to set. Stir in pineapple. Pour into mold. Chill until firm.
Break graham crackers into fourths. Place in foil-lined 10 x 15-inch baking pan, leaving space between crackers. Sprinkle pecans over top.
Bring chicken, water and 1 teaspoon salt to a boil in Dutch oven; cover, reduce heat and simmer 1 hour. Remove chicken, reserving broth. Skin, bone and chop chicken; set aside. Skim fat from broth, reserving 2 cups broth.
Brown pork in shortening. Add water; cover and simmer 1 hour. Combine cornstarch, salt, brown sugar, vinegar, pineapple juice and soy sauce; cook, stirring constantly, until slightly thickened. Pour sauce over hot pork; let stand 10 minutes. Add green peppers, onion and pineapple chunks. Cook 5 minutes. Makes 6 servings. Serve with rice.
Place in crock-pot: 1 pound hamburger, 1 large can tomatoes, 1 package frozen mixed vegetables, salt and pepper to taste. Secret ingredient is oregano (start with 1/4 teaspoon and increase to taste). Slow cook overnight. Serve with homemade corn or light bread. Crackers, if no bread.
Mix ingredients together and put in refrigerator overnight. Next morning, bake a yellow cake mix in 2 pans. Cool and split in 4 layers. Take coconut mixture and spread between layers, on top and on sides of cake. Cover and refrigerate for 5 days before serving.
Brown ground beef in skillet, stirring until crumbly. Pour off drippings. Add next 6 ingredients, mixing well. Cook for 10 minutes. Combine remaining ingredients except grated cheese in bowl, mixing well. Layer noodle mixture and ground beef mixture alternately in greased casserole until all ingredients are used. Top with cheese. Bake at 350° for 30 to 35 minutes.
Heat oven to 350°. Cut 1/2 cup butter into 1 cup flour until size of small peas. Sprinkle 2 tablespoons water over flour mixture. Mix. Make a ball of the mixture and divide into halves. Pat each half into rectangle, 12 x 3-inch, on ungreased cookie sheet, about 3 inches apart.
Melt butter. Remove from heat and mix in large bowl, melted butter, milk, sugar and peanut butter. Roll into small balls and place on cookie sheet. Chill for 30 minutes.
Mix sugar, beaten eggs and oil. Blend together with flour that has been sifted together with dry ingredients. Bake 1 hour and 10 minutes at 325°, then 20 minutes at 350° in a large, greased tube pan.
Mix sugar and vinegar together and pour over cabbage, pepper, onion and spices. Stir well and store in refrigerator about 12 to 24 hours before using. Keeps well for several days.
Mix all together. Boil vinegar and oil one minute. Mix all other ingredients together and pour the hot vinegar and oil over the cabbage mixture. Refrigerate 4 hours before serving. Drain and serve.
Mix first 3 ingredients together. Add nuts. Fold in large Cool Whip. Add ReaLemon juice. Mix and pour into 2 graham cracker crusts. Chill several hours.
Boil rhubarb and sugar 10 minutes (rolling boil). Set off fire. Add red raspberry jello. Put in glasses.
Blend sugar, eggs and Crisco. Add milk and flavoring. Gradually beat in flour. Bake in 3 greased and floured cake pans until golden brown, 18 to 20 minutes.
Grind first 4 ingredients, using blade of food grinder. Drain. Sprinkle with salt; let stand overnight. Rinse and drain. Combine remaining ingredients; pour over vegetable mixture. Heat to full boil. Boil 5 minutes. Place in clean, hot jars and seal. Makes about 9 pints.
Break lettuce into small pieces. Place in bottom of long casserole dish. Spread onion over lettuce. Spread celery over lettuce. Pour drained green peas over celery. Use a spatula to spread mayonnaise over peas. Sprinkle cheese, then bacon bits over mayonnaise. Cover and refrigerate.
Brown hamburger and onion. Drain off fat. In 9 x 13 pan, put 1/2 bag of Tostitos (crushed) in bottom. Then put 1/4 pound of Velveeta (cubed) over chips. In separate bowl, mix together soups and enchilada sauce. Pour meat mixture over cheese and chips. Then pour soup mixture over meat. Cube another 1/4 pound of Velveeta on top and add the rest of the crushed chips. Bake at 350° for 30 minutes.
Combine all ingredients and put into a lightly greased, small casserole. Bake for 20 minutes at 350°. Serve with assorted crackers (warm).
Drain all fruit. Place in ovenproof casserole. Mix until crumbly the cornstarch, sugar, butter and curry powder. Place over fruit. Bake for 1 hour at 350°.
Heat oil in a large pan. Add onion and cook until clear. Add beans and mash using a little water or bean liquid if necessary. Sprinkle cheese over beans. Stir to melt cheese and serve.
Mix pineapple, lemon, cranberry juice and sugar. Chill. When ready to serve, add ginger ale. Serve over ice.
Mix the dough as directed. Add your sauce, then 1/2 of the can of chilli, mushrooms, olives and cheese. Put into a preheated oven at 425° for 30 or 35 minutes, or until crust is golden brown.
Peel and slice potatoes thin. Arrange in alternate layers with onion in a 1 1/2-quart casserole, salting each layer slightly. Melt butter in a saucepan; add flour and blend. Add milk and cook and stir until smooth and thickened. Add salt and blend. Pour over potatoes; cover casserole and bake in a moderate 350° oven for 30 minutes; then uncover and continue to bake for 25 or 30 minutes longer or until potatoes are tender and lightly browned on top.
Mix all together. Pour into 9 x 13 pan that has been sprayed with pan. Bake at 350° for 35 to 45 minutes. Cool; top with Cool Whip.
Mix the first three ingredients in a large bowl. In another bowl mix the next six ingredients. Pour the liquid ingredients over the salad right before serving.
Combine apples, sugar, oil, eggs, vanilla and cinnamon. Sift flour, salt and soda together and dump into apple mixture. Add raisins and nuts. Pour into greased and floured 9 x 13-inch pan. Bake 55 minutes at 325°.
Place ingredients in bowl; beat. Use for carrots, celery, green peppers, tomatoes, broccoli, cauliflower, etc. Refrigerate overnight.
Brown onion and ground beef in oil; drain. Add remaining ingredients. Heat over low flame. Serve on buns.
Combine sugar, oil and eggs; beat well. Blend in pumpkin. Sift flour with baking powder, soda, salt and spices. Add alternately with water, beating well after each addition. Stir in nuts or raisins. Pour into 3 well-greased loaf pans. Bake for 1 hour at 350°. Makes 3 loaves.
In a saucepan, mix together sugar, milk and margarine. After it comes to a boil, continue cooking 7 more minutes. Add remaining ingredients. Mix well and drop mixture by spoonfuls onto wax paper. Let cool until firm.
Stir together egg and water; then add the first 4 ingredients. Shape into balls (4 to 6, depending upon size of pie pan). Chill in refrigerator for 15 or more minutes. Roll out on floured wax paper. Line pie pan with pastry. Use for making your favorite baked pie.
Combine all ingredients. Bake in a 350° oven until the celery is cooked.
Blend softened butter, eggs and sugar. Combine soda and flour into mixture. Add cold coffee, nutmeats, vanilla and spices. Stir until creamy. Drop on ungreased cookie sheet by teaspoons or tablespoons (your choice). Bake at 350° about 10 minutes or until golden brown.
Cream sugar and butter until light. Add beaten egg yolks, vinegar and spices. Beat good. Add beaten egg whites. Mix well, add chopped raisins, mix well. Pour into unbaked pie shell. Bake in 350 degree oven until knife comes out clean.
Mix eggs and oil. Add flavoring and beat well. Add lemon Jell-O (cooled). Bake at 350° in greased and floured pan for 45 minutes.
Thaw shrimp if frozen. In saucepan cook onion in 2 tablespoons butter and olive oil until tender, but not brown. Stir in wine, bouillon granules, basil, garlic (if used), salt and pepper. Bring to a boil. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until liquid is reduced by 2/3.
Slice lemon in half. Squeeze juice from lemon into jar with lid. Drop in lemon halves. Add water and sugar. Cover jar and shake vigorously. Remove lemon halves and serve lemonade over ice.
Combine the first 3 ingredients and boil 3 minutes. Remove from the heat and add the remaining ingredients. Beat together and spoon on wax paper.
Cut the fillets into serving pieces. Dip the fillets in milk and roll in the cracker crumbs. Place on a shallow, well-greased baking pan. Sprinkle each piece with melted margarine. Bake in a 500° oven for 10 to 12 minutes or until the fish flakes. A nice ending is a few minutes before fish is done, place a slice of Swiss cheese on each piece of fish.
Heat oven to 350°. In large mixing bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips and nuts. Drop by teaspoon onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set. Cool slightly; remove from cookie sheet. Makes about 4 dozen.
Sift together corn meal, flour, soda, baking powder and salt. Add chopped onion. Combine egg with buttermilk, add dry ingredients and stir just enough to blend. Drop by spoonfuls into fat where fish is cooking. Put on absorbent paper to drain. Makes 36 to 48 small hush puppies.
Melt butter and cream cheese together. Mix together butter, cream cheese, corn (drained) and chilies. Put in a casserole dish and heat until bubbly.
Dissolve jello in boiling water. Add pineapple and chill. When jello thickens, add sour cream. Pour into 1 1/2-quart mold.
Cook 1 cup macaroni and drain. Brown ground beef, add remaining ingredients, salt and pepper and macaroni. Put in greased casserole, bake 30 to 45 minutes at 350°. Top with Durkee onions the last 10 minutes.
Mix all together. Drop in greased muffin tins and bake at 400° for 20 to 30 minutes.
Beat egg whites until frothy. Add cream of tartar and sugar gradually. Beat until peaks. Fold in nuts and crackers, etc. Lightly grease pie pan. Pour in mixture of egg whites, crackers and nuts. Put in preheated 350° oven for 15 minutes. After cooled, add whipped topping and sprinkle coconut on top.
Mix all ingredients in large pot. Cook on low heat several hours until liquid absorbs and meat falls apart.
Place popped corn in large buttered bowl. In bottom of double boiler, heat about 1 inch of water to boiling. Combine butter, marshmallows and salt in top of double boiler, over hot water. Stir until melted together. Stir in food coloring to desired shade. Pour over popcorn. Stir gently to coat.
Mix all together well and spread in 1 1/2-quart glass baking dish that has been sprayed with Pam. Bake at 350° for 40 minutes.
Melt butter flavor Crisco in medium saucepan. Remove from heat. Stir in flour, lemon peel, dill weed and salt. Blend in half and half. Cook and stir over medium heat until mixture thickens and just comes to a boil. Remove from heat.
In a bowl, combine salmon, crumbs, chopped onion, butter and salt. Combine milk and egg. Add to salmon mixture and mix thoroughly. Shape into a loaf on a greased shallow baking pan or in 7 1/2 x 3 3/4 x 2 1/4-inch loaf pan. Bake at 350° for 35 to 40 minutes. Serve with piquant sauce or creamed peas. Makes 3 or 4 servings.
Beat margarine, shortening and sugars. Add egg and vanilla. Add dry ingredients. Blend. Stir in chips. Roll dough into small balls, roll in sugar and place on cookie sheet. Bake at 350° for 12 to 15 minutes.
Fry and drain hamburger. Mix all ingredients together. Put in a crock-pot. This is done when heated through and cheese is melted good. I usually double this recipe.
Place fish fillets in baking dish. Pour tomato soup, undiluted over fillets. Sprinkle with parsley and Parmesan cheese. Bake for 30 minutes at 375°.
Melt chocolate in double boiler. Remove from heat. Add remaining ingredients and form into 1-inch balls. Roll in granulated sugar. Store in airtight container in refrigerator.
To Microwave: Place butter in 2-cup glass measure. cover with waxed paper; microwave on High 45 seconds or until melted. Stir in soup mix. In 4-quart microwave-safe bowl, combine remaining ingredients. Pour butter mixture over cracker mixture; toss to coat well. Microwave, uncovered, on High 5 minutes or until hot, stirring twice during heating. Cool. Store mixture in airtight container. Makes about 10 cups.
Cream butter with sugar. Beat in the eggs. Add crushed pineapple, juice and all. Add bread cubes and milk. Mix altogether and pour into greased casserole dish. Bake 1 hour in 350° oven.
Mix all ingredients together and put in a greased and floured pan. Bake in 350° oven for 30 minutes.
Brown chops on each side, sprinkling with salt and pepper in oil. Remove from skillet and drain. Add celery, onion and pepper. Add rice to skillet. Cook until vegetables are tender and rice is golden. Stir in thyme and broth. Place chops on top of rice. Cover and bake 30 minutes, until tender and liquid is absorbed.
Cut tomatoes in half lengthwise and set, cut sides up, in a 9 x 13-inch pan. Sprinkle lightly with salt and pepper. Mix garlic, 1/3 cup of parsley, and 2 tablespoons olive oil; pat mixture over cut halves of tomatoes. Drizzle 2 tablespoons oil over tomatoes. Bake at 425° until browned on top, 60 to 70 minutes.
Combine all ingredients and marinate for 2 hours. Spread wings on foil lined baking pan and bake 1 hour at 375°. Baste every 20 minutes.
Mix pie filling and pineapple (drained). Add 1/4 cup milk. Stir until thick. Add most of pecans and stir. When pretty thick, smooth and sprinkle remaining pecans on top. Refrigerate.
Pour boiling water over Minute rice. Set aside. Cook broccoli as directed. Mix with Cheez Whiz, oleo, soup and rice. Put in 2-quart casserole and bake at 350° for 20 minutes or until hot through.
Melt margarine and chocolate bits; cool. Add chopped pecans and marshmallows. Mix and form 2 logs from the mixture. Roll in coconut or powdered sugar on waxed paper. Wrap in waxed paper or aluminum foil; put in refrigerator to cool. Slice in thin slices.
Halve chicken breasts and wrap each half in bacon. Cover the bottom of a greased 8 x 12-inch baking dish with chipped beef. Arrange chicken on top of this. Blend soup and sour cream; pour over chicken breasts. Sprinkle with paprika. Refrigerate at this point, if desired. Bake, uncovered, at 275° for 3 hours. (Double mushroom soup and sour cream for gravy over rice.)
Break 1/2 cake into 50 cent size chunks and place in bottom of 9 x 13-inch cake pan. Cover with 1 Cool Whip. Sprinkle 3 Butterfinger candy bars (crushed) on top. Repeat. Top with maraschino cherries.
Combine pudding and milk at low speed until well blended. Fold in Cool Whip and Amaretto. Chill. Serve with cut up cantaloupe or other fruits.
Mix together butter, nuts and flour. Spread in a 9 x 13-inch pan and bake at 375° for 15 minutes. Cool. Mix cream cheese, confectioners sugar and 1/2 cup Cool Whip container and add to first layer in pan. Mix pudding and milk and add as next layer in pan. Cool in refrigerator. Spread remaining Cool Whip on top before serving.
Place sugar, salt, eggs, evaporated milk and vanilla into a bowl; mix well. Melt butter and chocolate in double boiler. Add to other mixture. Pour into pie shell. Bake at 325° until set (about 30 to 40 minutes).
Cook rice as directed; cool. Drain artichokes, reserving liquid and chop. Combine rice, artichokes, liquid, onion, pepper and olives. Mix gently. Add seasonings and mayonnaise. Chill overnight.
Season chicken pieces. Keep out small amount of mushroom soup and onion soup mix. Combine first 4 ingredients. Place in greased 9 x 13-inch baking pan. Place chicken pieces over rice mixture. Put small amount of reserved mushroom soup on top of each piece of chicken; sprinkle with a little of the dry onion soup mix. Cover tightly and bake at 350° for 1 hour. Uncover last 15 minutes to brown.
Combine first 3 ingredients in a large pan. Bring to boil; cover and reduce heat. Simmer 15 minutes or until potatoes are tender. Add milk and next 4 ingredients. Gradually add potato flakes; cook over medium heat, stirring constantly until thoroughly heated. Garnish with thyme sprigs, if desired, and serve immediately. Makes 3 1/2 cups.
Combine macaroni with tuna, celery, tomato, onion, cucumber, olives, green pepper and eggs. Blend together mayonnaise, mustard, salt and pepper. Toss dressing with macaroni mixture.
Line deep dish bottom and sides with slices of pound cake. Combine Eagle Brand milk, instant vanilla pudding mix and cold water. Chill at least 5 minutes. Whip cream and fold in strawberries and bananas, then fold into pudding, milk and water chilled mixture. Pour into dish lined with pound cake. Garnish with fresh strawberries and chill until very cold and set.
In large pitcher, dissolve sugar in ReaLemon, add water. Serve over ice. Garnish as desired.
Stir together flour and salt. Pour oil and cold water into measuring cup (do not stir). Add all at once to flour mixture. Stir with fork. Form into 2 balls; flatten dough slightly. Roll each between 2 (12-inch) squares of waxed paper. Peel off top sheet of waxed paper and fit dough, paper side up, into pie plate. Remove paper. Fill with favorite filling and repeat with top crust. Makes 2 (8 or 9-inch) crusts.
Wash beans well, cover with cold water and soak for 2 hours. Place meat in pot and cover with water. Bring to a boil. Add celery, onion, bay leaf and navy beans. Cover pot and cook slowly until beans are almost done. Add salt, pepper and tomatoes. Bring to a boil and then simmer until beans are very tender. If necessary, add more water and a small can of tomatoes (diced).
Combine all ingredients, stirring well. Cover and chill at least 2 hours. Yields 8 to 10 servings.
Spread butter on one side of each slice of bread. Spread other side with Thousand Island dressing. On 4 slices, arrange corned beef, cheese and sauerkraut evenly over Thousand Island dressing. Top with remaining bread, placing buttered side out.
Crumble sausage and brown. Add ground meat and onion, then brown. Drain off excess fat. Add Velveeta cheese, mushroom soup and picante sauce. Cook slowly until all ingredients mix smoothly. This serves well in a crock-pot on lowest setting.
Melt together well. Roll into small balls. Bake at 300° for 45 minutes.
In a large mixer bowl, combine all ingredients. Blend well at low speed. Shape into balls or crescents, using a rounded teaspoonful for each. Place on ungreased cookie sheet. Bake at 325° for 15 to 18 minutes. Do not brown. Roll warm cookies in additional confectioners sugar.
Beat together the eggs, sugar, oil and pumpkin. Stir and add dry ingredients to pumpkin mixture; beat well. Spread on large cookie sheet (15 x 10-inch). Bake for 20 to 30 minutes at 350°.
Preheat oven to 350°. In a large bowl combine macaroni, sharp cheese, onion and parsley. In blender combine cottage cheese, milk and mustard. Process until smooth. Pour over macaroni mixture and stir. Add salt and pepper. Turn into 2-quart casserole coated with nonstick spray. Crumble bacon and mix with bread crumbs and Parmesan cheese. Sprinkle over casserole. Bake for 20 minutes. Yields 8 servings.
Preheat oven to 350°. Spray 2 loaf pans, 5 x 9-inch, with nonstick spray. Rinse and grate zucchini. Do not peel. Place flour, baking powder and walnuts in medium bowl. Blend and set aside. Place oil, sugar, lemon peel and lemon juice in large bowl. Beat with electric mixer until blended. Add eggs, one at a time, and beat after each addition until well mixed. Add flour mixture to egg mixture. Blend. Add shredded zucchini and mix well. Pour batter into 2 loaf pans. Bake 50 minutes.
Mix sugar, flour, cocoa and salt. Stir in enough milk to dissolve. Beat in egg yolks; add rest of milk. Cook until thick; add butter and vanilla.
Combine water, egg and funnel cake mix. Stir until smooth. This is enough batter to make 9 (5 inch) funnel cakes.
Mix butter, flour and water to make a white sauce. Pour over leftover Irish potatoes. Add large amount of grated cheese. Heat in oven until potatoes are warm and cheese is melted.
Chill bowl. Let sherbet sit at room temperature before serving. Put sherbet in bowl. Pour ginger ale or champagne at side of bowl. Makes 1 punch bowl.
Butter 9 x 12-inch glass cake pan. Take apart crescent roll strips and spread apart in bottom of pan. Brown 1 pound sausage and drain real good. Sprinkle on top of dough. Cover with cheese. Beat eggs, milk, salt and pepper together. Pour over rest and bake at 375° for 15 minutes until set good.
Heat oven to 375°. Arrange apples in greased square pan (8 x 8 x 2-inch). Mix remaining ingredients and sprinkle over apples. Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm with vanilla ice cream, if desired.
Mix all ingredients in glass gallon jar. Cap it. Put it away for 30 days. Enjoy!
Mix flour and sugar. Cream together with butter. Add eggs, one at a time, beating well after each. Add buttermilk and vanilla. Pour into unbaked pie shells. Bake at 350° until set, about 50 minutes. Makes 2 deep dish pies. May be frozen.
Crush chocolate wafers into very fine crumbs and add melted butter. Press evenly into an 8-inch pie pan. Bake in a 350° oven for 10 minutes.
Cream butter and sugar. Add beaten egg. Add mashed bananas. Sift baking soda, salt and flour together, then add to mixture and mix well. Add nuts. Mix again. Bake in greased loaf pan at 375° for 15 minutes, then reduce heat to 350°. Bake for 45 minutes. Do toothpick test.
Combine stuffing mix, cheese, parsley and garlic. Set aside. Dip pieces of chicken in melted butter, then in stuffing, coating thoroughly. Place chicken pieces, not touching, on cookie sheet or shallow pan, skin side up. Bake, uncovered, 45 minutes to 1 hour at 350°.