HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions, celery, peppers and garlic in butter until almost tender. Do not brown. Add tomato sauce, paste, puree, bay leaves, salt and pepper. Simmer until flavors blend. Add shrimp which are well drained. Simmer about 15 minutes. You may add cooked rice to Creole or serve over rice.
Sift the flour, baking powder and salt together. Cream shortening. Add sugar and beaten eggs; mix well. Mash bananas and rub through sieve. Add milk. Add nuts to sifted flour and dry ingredients. Fold into creamed mixture gradually. Bake at 350° for 1 hour.
Mix all ingredients together. Make into patties and bake at 350° for 45 minutes.
Prepare rice according to directions. Saute green pepper, onion and mushrooms in margarine. Drain rice, if necessary. Layer rice, then sauteed vegetables and cover with cheese in a 1 1/2 to 2-quart casserole dish. Pour half and half over the top. Bake, covered, for 15 minutes and then uncovered for 15 minutes or until lightly browned. This is very good with Sherried Beef.
Combine 1/3 cup flour with 1/4 teaspoon salt and pepper. Coat chicken in mixture. Cook chicken in moderately hot oil for 4 minutes on each side. Add stock and bring to boil. Lower heat and simmer 15 minutes.
Combine rice, soups and water in casserole dish. Roll chicken in margarine and sprinkle with salt, pepper and paprika. Place chicken on top of rice mixture. Cover and bake 1 hour and 15 minutes at 375 degrees or 2 hours at 300 degrees.
Thaw and drain broccoli. Combine melted butter, onion, salt, cottage cheese, broccoli and beaten eggs, blending well. Sour cream may be substituted for cottage cheese. Stir in muffin mix. Pour into greased 13 x 9 x 2-inch baking pan. Bake at 400° for 20 to 25 minutes. Makes 12 servings.
Mix ground beef, chopped onion, bread crumbs, salt and pepper together. Shape into loaf and bake in pan until just about done. Sprinkle cheese over loaf and pour mushroom soup over top. Continue to bake at 350° until meat is done and cheese is melted, approximately 1 1/2 hours in a 350° oven.
Cook cabbage, season and drain. Cook sausage and drain. Mix cabbage, sausage, Ro-Tel and soup. Serve while hot.
Melt chocolate chips over low heat. Beat egg yolks and add to chocolate. Beat egg whites and add 1/2 cup sugar. Add to chocolate mixture, then add nuts, vanilla, whipped cream and salt. Break cake into chunks and make layers of cake and chocolate mixture in a pan until both are used up. Freeze overnight.
In large bowl, place nuts, chocolate chips, butter and vanilla over medium heat. Cook sugar and milk until it comes to a boil; stir constantly and boil for 6 minutes. Pour over chips and nut mixture. Stir until chips melt and candy is smooth. Pour in buttered pans.
Beat eggs with electric mixer until thick and pale yellow. Gradually beat in sugar. Mix flour with baking powder, salt and lemon rind. Set aside. Mix vanilla and heavy cream. Alternately add flour and cream to eggs, beginning and ending with flour. Pour the batter into a greased and floured 9-inch spring-form pan. Bake at 325° for 1 hour 40 minutes or until it feels firm to the touch and is dry when tested in center with toothpick. Stir lemon juice and sugar until dissolved. Spoon mixture evenly on top of warm cake. Let it soak in. Cool cake in its pan on rack or take up onto plate.
Simmer all ingredients in a 10-quart covered pan until tender. Remove chicken. Leave cover off and boil the stock until reduced to half. Strain; let stand until fat rises to top. Skim off most of the fat. Bone chicken.
Cream first six ingredients. Add remaining ingredients, except chips and nuts. Spread into greased 9 x 13-inch pan. Sprinkle the top with the nuts and chips. Bake at 325° for approximately 45 minutes.
In a large heavy pan, brown sausage and cook carrots with caraway seed in butter until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat and cook until cabbage is tender, about 1/2 hour, stirring often.
Grease a 13 x 9 x 2-inch baking pan. Combine flour, baking powder, salt and baking soda. Beat margarine in a large bowl with electric mixer for 30 seconds. Add brown sugar and beat until well combined. Add eggs and vanilla and beat well. Add the flour mixture to the beaten mixture. Beat at low speed just until combined. Stir in 1 cup chocolate pieces and pecans. Spread batter in prepared pan. Bake at 350° for 30 minutes. Melt 1/2 cup chocolate pieces left and shortening in a small pan and heat over low heat. Drizzle over bars.
Boil 1 cup diced celery in salt water until tender. Set aside 1/2 cup noodles. In casserole, combine rest of noodles with other ingredients including celery. Sprinkle 1/2 cup noodles over top. Bake at 350° for 15 minutes or until it bubbles.
Spread cherries in bottom of greased 9 x 12-inch baking dish. Sprinkle dry cake mix on top. Top with almonds. Pour butter evenly over all. Bake 45 minutes in 375° oven, until nuts are brown.
Mix first 4 ingredients together and fold in Cool Whip. Keep refrigerated until ready to serve.
Work flour, sugar, baking powder and margarine together until like corn meal. Beat eggs and milk together. Mix with dry ingredients until gooey. Turn dough out onto a floured board; press with hands to about 1/2-inch and cut out with a cutter or glass. Bake at 425° until brown, about 10 to 12 minutes.
In mixing bowl, combine softened cream cheese and extract. Gradually beat in powdered sugar with electric mixer until smooth. Knead in the last of powdered sugar by hand. Knead in food coloring until evenly distributed. Form mixture into 3/4-inch balls; place on waxed paper. Flatten each with the tines of a fork. Let dry overnight. Makes 4 dozen patties.
Cook hamburger until no longer pink. Boil noodles according to package directions. In a mixing bowl, combine salt, pepper, onions and eggs. In baking pan, layer noodles and hamburger filling. Spread cheeses over mixture. Continue layers until ingredients are gone.
Put bananas and milk in blender and whip. When blended, add vanilla ice cream and lightly blend. Makes 2 servings. For 4 people, double ingredients. Refreshing and filling treat!
Place potatoes, skin side down, in baking dish. Mix oil, Parmesan cheese, salt, garlic, paprika and pepper together. Spoon this over the potatoes. Bake at 375° for 45 minutes or until potatoes are done.
Heat oven to 375°. Mix flour, baking powder, baking soda and cinnamon in large bowl. Mix cereal, milk and sugar in another bowl. Let stand 5 minutes. Stir in egg and applesauce. Add to flour mixture. Stir just until moistened. (Batter will be lumpy.) Spoon batter into muffin pan sprayed with no stick cooking spray. Bake for 18 to 20 minutes or until golden brown. Makes 12 servings. Serve warm.
Brown hamburger meat, sausage and onion together. Melt cheese and add all ingredients to meat. Serve warm.
Mix all ingredients together and put in ungreased casserole. Melt 1/2 stick butter and crush 1/2 stack of crackers and spread on top of casserole. Bake in 350° oven until bubbly and browned, approximately 30 minutes.
Sift the cake flour, baking powder and salt 3 times. Cream butter and Crisco, adding sugar gradually. Add eggs one at a time. Mix in vanilla and part of milk. Add dry ingredients alternately with remaining milk. Bake at 325° until toothpick comes out clean, about 1 1/4 hours.
Beat egg whites; set aside. Beat egg yolks and sugar together. Add milk, lemon juice, rind, flour and melted butter. Fold in beaten egg whites. Pour into 1-quart baking dish (greased). Set in shallow pan of water and bake at 350° until firm and golden brown (about 35 to 40 minutes). This dessert has a firm cake on top with a soft pudding underneath. Best when completely cool. This recipe is 150 years old!
Mix the soup and sour cream together with chicken. Top with poppy seed and crackers, then pour melted butter over crackers and mix. Top chicken. Bake at 350° until brown and warmed through.
Mix together butter, sugar and egg yolk; knead in flour. Chill for at least 2 hours. Take 1 teaspoon of mixture and roll into a ball. Press center with thumb and fill with thick preserves of your choice (strawberry, apricot, etc.). Bake at 350° for 10 to 15 minutes.
Pierce and bake pie shell at 375 degree for 10 minutes. Mix, chicken, cheese, spinach, and onion. Spoon into baked shell.
Pat out hamburger and cook well. Drain. Add soup and simmer 15 to 30 minutes.
Brown meat. Combine all ingredients in large soup pot and simmer covered for 2 hours.
In a large, heavy kettle, brown beef in its own fat. Pour off fat. Add sliced onion, cover and cook over low heat for 1 hour. Put meat in shallow pan to cool. Cut into attractive serving-size slices. Return to kettle and sprinkle with salt and pepper. Cover and simmer 2 hours, or until tender. Turn slices once. Add potatoes during the last 45 minutes of cooking. Remove meat and potatoes to hot platter.
Cream butter and cheese. Add sugar and beat well. Add eggs, one at a time, and mix well. Add flour, a little at a time, on low speed. Add extract. Pour into greased and floured tube pan. Bake 1 1/2 hours in 325° preheated oven.
Preheat oven to 350°. Spray 9 x 13 x 2-inch pan; set aside. Sift flour, cocoa, sugar, salt and soda together in large bowl. Add vinegar, vanilla, water and oil. Beat with mixer for 2 minutes. Pour batter into pan and bake for 30 to 35 minutes or until cake springs back when lightly touched in the center. Allow to cool. Ice in the pan with cocoa frosting. Makes 24 servings.
Dissolve jello and Kool-Aid in hot water. Add a little water to sugar in a saucepan and dissolve thoroughly. Mix all together and add pineapple juice in a gallon plastic jug and fill with water and freeze. Thaw when ready to use and add ginger ale. Makes 1 gallon.
Cut bacon in small pieces and fry until crisp. Save bacon fat and fry the onions until clear. Saute mushrooms in butter. Rinse and drain sauerkraut. Combine bacon, sausage, onion, mushrooms and sauerkraut with undiluted mushroom soup. Cook macaroni according to directions. Combine all ingredients, including caraway seed and salt and pepper, in large casserole. Mix well. Bake in 350° oven for 45 minutes. Makes 8 to 10 servings.
Put all together in a saucepan, heat and serve. Makes about 4 1/2 cups.
Season chicken with salt and pepper. Coat with flour. Brown on all sides in oil. Add remaining ingredients. Cover and simmer 20 to 30 minutes until rice is done and chicken is tender.
Cut livers in half and pat dry with paper towels. Shake in a plastic bag with cornstarch. In a 12-inch skillet, heat oil over high heat until hot. Add red pepper and cook, stirring 1 minute. Add livers and cook, stirring often, until brown outside but still rosy inside, about 3 minutes. Add garlic and ginger and reduce heat to medium. Mix together soy sauce, sugar, sherry and vinegar. Add to skillet; cover and cook 8 minutes. Stir in frozen pasta salad and drained pineapple chunks. Cover and cook 5 minutes longer. Garnish with scallions.
Mix stuffing, oregano and tomato juice; stir well. Slice the franks and cut up five slices of the cheese. Add to the first mixture and pour into a 1 1/2-quart greased baking dish. Bake at 400° for 20 minutes. Top with remaining cheese and brown under broiler.
Mix water, oil and Tabasco. Roll potatoes in this mixture. Mix cheese and Shake'n Bake, then roll potatoes in this mixture. Bake in tinfoil on a baking sheet for 30 to 40 minutes at 400°. May be uncovered last few minutes for baking time for crispness.
Butter a 9 x 13-inch pan. Cover bottom of pan with graham crackers (do not crush). Combine vanilla pudding and milk as directed on box of pudding. Fold Cool Whip into mixture. Spread half of pudding mixture on top of crackers. Repeat with another layer of graham crackers and pudding. Add another layer of graham crackers. Spread chocolate frosting over top. Refrigerate overnight before serving.
Mix and freeze. Serve as a salad or as a dessert in a graham cracker crust.
Cook sugar and water until it will spin a thread. Do not stir. Add slowly to stiffly beaten egg whites. Beat until of consistency to spread on outside of cake.
Blend sugar, spices, salt and pumpkin. Stir in eggs. Add milk. Bake in unbaked pie shell at 425° for 20 minutes. Reduce heat to 350° for 20 minutes or until toothpick inserted comes out clean.
Place potatoes in a 13 x 9 x 2-inch baking pan. Drizzle oil over. Sprinkle with garlic, rosemary, salt and pepper; toss gently to coat. Bake at 450° for 20 to 30 minutes or until potatoes are golden brown and tender when pierced with a fork. Yields 6 to 8 servings.
Combine all ingredients. Drop by rounded teaspoonfuls onto cookie sheet. Bake at 325° for 12 to 15 minutes.
Combine first 5 ingredients and heat until bubbly. Combine next 5 ingredients and mix well. Roll 10 biscuits (Grands) into larger circle. Place a 1/4 cup chicken in center of biscuits. Wrap dough around and seal edges. Put into liquid. Cover and cook 20 minutes.
In a mixing bowl, combine the cream cheese and orange juice concentrate until smooth. Fold in whipped topping. Pour into crust. Cover and freeze for (4) hours or until firm. Remove from freezer about 10 minutes before cutting. Garnish with oranges. Yield: 8 servings.
Combine sugar and oil in large mixing bowl. Blend well. Add eggs. Add orange juice and pumpkin. Blend in flour, soda, salt, cinnamon and nutmeg. Stir in nuts and raisins. Pour batter evenly into pans, greased and floured. Bake 1 hour at 350°. Test for doneness with toothpick.
Peel, slice or cube potatoes. Cover with water and cook 20 or 30 minutes. Do not drain. Make a white sauce by melting margarine and slowly mixing in flour and salt and cooking over low heat, stirring constantly. Slowly add milk and onion soup and stir until sauce is lump free. Pour over potatoes. Let simmer until soup tastes like you want it. If thicker than you like it, add a little more milk.
Spread rhubarb in pie shell. Beat eggs, sugar, cornstarch, vanilla and salt. Pour over rhubarb. Bake at 425° for 5 minutes. Cut heat down to 325° and bake another 30 minutes, or until pie is set.
Mix all ingredients together. Put batter in muffin cups in muffin pan. Cook for 20 to 25 minutes at 350°.
Grate eggs fine; add remaining ingredients. Blend well. Chill. Makes 2 cups.
Mix oil and sugar. Add eggs. Sift flour, salt and soda; add to first mixture. Add remaining ingredients; stir well. Bake at 325° for 35 to 40 minutes in an 8-inch pan.
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Add all ingredients (except noodles) to browned ground meat and simmer for 1 hour, then add noodles.
Bake cake mix by directions on box in sheet cake pan. Punch holes in cake with fork. Pour pie filling over cake. Cool completely. Spread Cool Whip over cherries. Keep refrigerated.
Combine eggs, sugar, flour and butter; beat with mixer. Stir in pecans. Soften chocolate morsels in microwave; add. Add vanilla; mix all well. Pour into shell. Bake 45 to 50 minutes. Whip the cream and add 1/4 cup powdered sugar and 1 tablespoon bourbon.
Combine Jell-O and boiling water. Stir until dissolved; let cool. Stir in carrots and pineapple. Put in any oblong or round container. Put in refrigerator. Let set until firm, overnight is best.
In a large bowl, beat margarine and sugar until light and fluffy. Add eggs, one at a time, beating well. Add vanilla. Combine oats, baking soda and salt. Add alternately with water to creamed mixture. Stir in butterscotch and nuts. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake in a preheated oven at 375° for 8 to 10 minutes, until edges are lightly browned. Yields about 6 dozen cookies.
Mix dry ingredients, add onion. Add oil, a small amount at a time, alternately with vinegar, the last addition being vinegar. Beat with a fork or a whisk. If mixture seems to separate, use rotary or electric beater until blended. This makes 1 1/2 cups and is delicious on fresh fruit salad.
Beat together nutmeg, sugar, eggs, cinnamon, oil and salt. Add pumpkin, flour, water and baking soda. Grease and flour three (1-pound) coffee cans. Pour mixture into cans. Bake at 350° for 1 hour. Can be frozen.
Cream eggs, 2 tablespoons oil, vanilla and sugar. Alternately flour. Beat well. Pour into cookie sheet with sides and bake at 350° for 20 to 25 minutes. After removing from oven, spread peanut butter and place in fridge until cool.
Mix all ingredients, except corn flakes and oleo. Melt oleo and add corn flakes. Sprinkle on casserole and bake in 350° oven for 45 to 60 minutes.
Mix all ingredients together. Spread into 8 x 8-inch or 6 x 10-inch baking pan. Bake at 350° until golden brown.
Melt butter and sugar in saucepan at low heat. Remove, add other ingredients in order. Bake at 300° for 30 to 40 minutes. Cut into squares while hot.
When ready to make, add margarine, corn syrup or honey, egg, peanut butter and vanilla. Mix well. Roll into balls. Bake at 350° for 8 to 12 minutes.
Cream the butter, gradually adding sugar. Add vanilla. Cream together. Gradually add flour, then nuts. Chill for awhile so it will shape good. Shape in crescents (half moons). Bake at 350° about 12 minutes. Roll in powdered sugar. Can shape in balls if you like. I makes these every year at Christmas.
Put all in crock-pot. Cover with soup and 1/2 cup water. Cook on low all day or 5 hours on high.
Prepare sliced peaches and mix with 1 cup sugar. Set oven at 350°. Put half stick of butter in a very deep baking dish. Set in oven to melt.
Add Hidden Valley dry mix to prepared mashed potatoes. Stir well. Add butter or margarine to taste.
Cream shortening; add sugar gradually. Beat until fluffy. Add eggs one at a time. Beat well. Sift dry ingredients three times. Add this and milk alternately. Bake at 300° for 1 1/2 hours. (I use Red Band plain flour.)
Mix in large bowl sugar, oil, egg and flour. Add apples and pecans. Bake in greased and floured rectangular cake pan. Bake at 325° for 55 minutes.
Put zucchini in bottom of casserole. Sprinkle onion and carrot on top. Spread soup and sour cream mixture over top. Cover with bread crumbs. Drizzle butter over all. Bake 1 hour at 350°.
Bake at 350° for 45 minutes. Test with a fork to see if chicken is done.
Cut cookie dough into 3/4-inch slices. Cut each slice into quarters. Roll quarters into balls. Place in ungreased miniature muffin cups. Bake at 350° for 8 to 10 minutes or until brown. Remove wrappers from candies. Press into hot cookies. Loosen edges with knife. Chill in refrigerator until firm. Remove from muffin cups.
In a 9 x 13 x 2-inch buttered casserole, place alternate layers of thinly sliced onions, crushed potato chips and grated cheese. Combine mushroom soup with milk and pour over top of the onion mixture. Sprinkle pepper over top. Bake 1 hour at 350°.
Trim fat off ham. Saute fat in a heavy skillet until enough fat is rendered to coat bottom of skillet. Add ham. Cook, turning several times until heated through. Remove ham and keep warm. Stir brown sugar into drippings. Cook over low heat, stirring constantly, until sugar melts. Add coffee or water. Stir 5 minutes or until mixture is a rich red-brown color. Spoon gravy onto a warm serving platter and top with ham slices. Makes 6 servings.
Mix and let set in refrigerator overnight. Can put in round loaf of rye bread or use with chips, vegetables, etc.
Combine celery, onion, frozen broccoli and chicken broth in a medium-sized saucepan. Bring to a boil. Cover and reduce heat. Simmer 10 minutes or until vegetables are tender. Place half the soup mixture and half of the cottage cheese in blender container. Cover. Blend until smooth. Pour into a 3-quart saucepan. Repeat with remaining vegetables and cottage cheese. Stir in milk, cooked vegetables, salt and pepper. Heat through, but do not boil. Serve immediately.
Combine cake mix and sugar in a large mixing bowl. Add oil and mix next four ingredients. Beat at medium speed with electric blender for 6 minutes. Stir in poppy seed.
Wash and grind cranberries. Grind orange, peel and all. Put cranberries, orange, grapes and nuts in a bowl. Add drained, crushed pineapple. Boil 2 cups water and 2 cups sugar. Add to lemon jello and pour over fruits. Chill. It does not set.
Melt chocolate chips over low heat. Cool 5 minutes. Blend in egg and powdered sugar. Stir in marshmallows and nuts until coated. On waxed paper, shape coconut in a 16 x 8-inch rectangle. Roll log in coconut, coating completely. Chill several hours (for best results, chill overnight). Cut into 1/4-inch slices. Makes 5 dozen.
Bring milk and cornstarch to boil. Cook until thick. Then cover and cool in refrigerator. Beat together butter, shortening and sugar for about 10 minutes. Add cooled cornstarch with vanilla. Beat on high until creamy, about 10 minutes.
In a mixing bowl combine cake mix, pudding mix, eggs, sour cream, oil and vanilla. Beat on medium speed for 2 minutes. Pour into a greased 9X13 pan. Combine pecans, sugar and cinnamon, sprinkle over batter. Cut through with a knife to swirl. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near center comes out clean. In a small bowl combine powdered sugar and orange juice until smooth. Drizzle over warm coffeecake.
Preheat grill to high. Soak mesquite for 1 hour in water to cover. Drain and place in an aluminum pan. Place pan on hot coals in a covered grill. Place tomatoes, peppers and onions in aluminum or metal pans placed on a rack in the grill. Close grill cover and smoke for 20 minutes. Remove from grill and cool. Peel onions. Put tomatoes, peppers and onions in a large saucepan. Add remaining ingredients and simmer over medium heat for 45 minutes, stirring occasionally. Remove from heat. Baste on your favorite meat, fish or poultry. Makes 1 1/2 quarts.
Add dry ingredients and beat with mixer. Press in 8-inch cake pan. Top with sugar. Bake 20 to 25 minutes at 350°. Cut while warm in slices.
Combine chicken and celery in bowl. Mix together remaining ingredients and combine with chicken. Chill.
Mix all together well in bowl. Drop by small balls on cookie sheet. Dip fork in sugar to press each cookie down. Bake at 350° for 10 to 12 minutes.
Blend butter, sugar and eggs. Add milk and flour; mix well. Add vanilla; mix. Stir in blueberries very gently. Bake in 375° oven for 20 minutes.
Rinse chicken breasts. Place chicken and Italian dressing in one baggie. Let marinate in refrigerator. Place bread crumbs, garlic, salt and pepper in baggie. Mix. Drop chicken pieces in bag of crumbs and coat completely. Place on baking dish and bake at 350° for 35 to 40 minutes or until done.
Brown beef and onion in skillet. Add soup, water, seasonings, corn and green pepper; mixing well. Simmer for 15 minutes. Fill well-greased casserole 3/4 full, leaving room for topping. Mix together cornmeal, flour, sugar, buttermilk, egg and fat. Pour on top of casserole. Bake for 20 minutes at 350°. Topping will disappear into beef mixture and rise during baking.
Mix ingredients together and pour into pie shell. Cook for 45 to 60 minutes at 350°.
Cover meat; add salt, pepper and bay leaves. Let it come to a boil; turn heat down and add celery, onion, carrots and cabbage. Simmer 2 1/2 hours until meat is tender. Add tomatoes, Worcestershire sauce and bouillon cube; simmer another 1/2 hour.
Mix water and salt together. Bring to a boil. Remove from heat and add the remaining ingredients. One may want to divide the dough to make different colors. Let dough cool and place in an airtight container.
In a large skillet, crumble sausage and cook until done. Sprinkle the flour over the cooked sausage and let it brown. Stir in the milk and water. Cook on low until you reach desired thickness. Serve with biscuits.
Brown ground meat; drain. Add spaghetti sauce and water; simmer 10 minutes. In a bowl, stir together Ricotta, 1/2 Mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 13 x 9-inch baking dish. Arrange 3 uncooked pasta pieces lengthwise over sauce; cover with 1 cup of sauce. Spread 1/2 cheese filling over sauce. Repeat layer of lasagne, sauce and cheese filling. Top with layer of lasagne and remaining sauce; sprinkle with remaining Mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake 15 more minutes. Let stand 10 minutes before cutting. Serves 10 to 12.