HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook squash in salted water until tender. Drain well and mix with mayonnaise, butter, egg and sugar. Salt and pepper to taste. Pour in lightly greased 2-quart casserole. Crush stuffing and brown in butter. Add pecans and cover top of casserole. Bake at 400° for 20 minutes. Serves 8.
Set oven at 300°. Partially cook macaroni; drain and set aside. Brown ground beef, onion and green pepper; drain. Add to macaroni; mix in olives, mushrooms, soup, Worcestershire and garlic. Stir to mix well. Put in 9 x 12-inch casserole dish; add grated cheese on top. Bake for 1 hour. Serves 6 to 8.
Combine all ingredients in large saucepan. Heat to boiling, reduce heat and simmer 15 to 20 minutes. Remove spices and lemon with slotted spoon. (Can be made in a large coffeepot.)
Mix flavored jello, 1 tablespoon gelatin and boiling water and let harden in a 9 x 13-inch cake pan.
Heat applesauce just to boil. Add gelatin and mix well. Stir in raspberries. Pour into 8 or 9-inch mold. Chill until set. Serves 6.
Barely cook vegetables; drain and mix with mayonnaise that has been mixed with vinegar and Beau Monde. Chill overnight. Toss with 1 to 2 heads torn lettuce just before serving.
Remove squash from package and place in 1 1/2-quart microwave-safe bowl. Microwave at High for 10 to 12 minutes. Turn bowl once. Drain, if necessary. Set aside. Place bacon on rack. Cover with paper. Microwave at High 3 to 4 minutes. Drain and crumble bacon, reserving drippings in baking dish. Set bacon aside. Stir onion into reserved drippings. Cover with heavy-duty plastic wrap and microwave at High for 1 to 2 minutes or until onion is tender.
Cream butter, sugar and eggs. Add sour cream, then dry ingredients, then vanilla. Pour 1/2 batter into greased pan, 9 x 13-inch.
Preheat oven to 350°. Place apricots in saucepan; cover with warm water and let stand 30 minutes. Drain. Cut into small pieces with scissors. Cream butter and sugar thoroughly. Add eggs and beat well. Stir in water, orange rind and juice. Add sifted dry ingredients to creamed mixture and stir until well blended. Add apricots and nuts; mix well. Pour into a greased 9 x 5-inch loaf pan. Let stand for 20 minutes before baking at 350° for 50 to 60 minutes.
Mix all ingredients together and beat well. Grease tube pan with shortening and dust with flour. Bake at 350° for 30 to 45 minutes or until top springs back.
Mix flour, baking powder, baking soda and salt. Melt margarine. Add sugar. Blend in eggs and vanilla. Add flour mixture gradually, mixing well. Spread in greased 13 x 9-inch pan. Sprinkle nuts and chocolate chips over mixture. Bake at 350° for 30 minutes. Cool in pan; cut into squares.
In a medium bowl, stir together the 1/2 cup sugar, 2 tablespoons cocoa powder and baking powder.
Trim excess fat from meat. Sprinkle 1 teaspoon salt in large skillet or Dutch oven. Brown meat slowly on both sides in skillet. Stick cloves into onions. Add onions to meat along with the carrots, celery, the 1/3 cup water, corn syrup and anchovies. Cover and simmer about 2 1/2 hours or until meat is tender. Transfer meat to serving platter and keep meat warm while preparing gravy.
Mix thoroughly the sugar and cream in large microwavable bowl (mixture will boil up). Microwave for 13 minutes on High. Remove from microwave. Add butter, vanilla and 1 cup pecans. Beat a few strokes and drop by tablespoons on foil. Do not put on waxed paper.
Combine cheeses, broccoli, mushrooms and herbs in food processor or chop coarsely. Add cottage cheese just to blend. Add more seasoning if desired. Oil flat bottomed casserole large enough to hold rolled lasagna in one layer. Pour 1/2 inch of the spaghetti sauce on bottom of casserole. Halve lasagna noodles. Spread each with herb cheese mixture. Roll up and place seam side down in casserole. Cover with remaining sauce. Sprinkle with grated Parmesan. Cover with foil. Bake covered with foil 20 minutes in a 350° oven, then uncover and bake until brown and bubbly, about 20 minutes more. Yield: 6 servings. Carbohydrate 75 g, protein 27 g, fat 9 g, calories 494.
In double boiler, melt cream cheese and soup. Dissolve gelatin in 1 cup boiling water. Mix all ingredients together. Put in mold. Serve with Escort crackers.
Saute onion in oil and remove. Brown chicken in oil in skillet. Sprinkle cooked onion, paprika, salt and hot water over chicken. Cover and simmer over low heat for 50 minutes, until chicken is tender. Remove chicken to platter.
Cook chicken until tender. Debone and chop. Cook potatoes and onions in chicken broth. Add water as needed. Cook pork and beef in skillet to remove grease. Mash the potatoes. Put all ingredients in large cooker and add water as needed. Let simmer approximately 2 hours, stirring often.
Mix beef, sausage, bread, eggs, garlic, onion and salt. Shape into bite size balls and roll in flour. Brown in oil (small amount). Add soup and simmer.
Cut chicken into strips and chop onion and garlic. Saute in butter until chicken is lightly browned, about 5 minutes. Stir in cornstarch and cook 1 minute. Add broth, sliced carrot, lemon juice and salt. Bring to a full boil. Stir in pea pods until they separate. Add parsley and rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Serve with egg rolls and a fresh fruit salad.
Beat 2 egg whites stiff. Fold in 2/3 cup sugar and pinch of salt. Fold in 6 ounce package chocolate chips and 1/2 cup nuts.
Dissolve jello in water. Pour in strawberries with juice, pineapple, bananas and nuts. Pour half of mixture into large, flat casserole. Refrigerate until firm. Spread sour cream evenly over the mixture. Then gently spoon rest of gelatin mixture. Refrigerate.
Mix pretzels, butter and 3 tablespoons sugar in a 13 x 9-inch pan. Bake for 8 minutes. Cool.
Salt and brown the chicken. Remove chicken; pour off all but enough cooking oil to brown the onion. Then add the other ingredients. Simmer about 10 minutes. Pour over the browned chicken in a large pan. Bake in oven at 250° for about 3 hours. Turn occasionally. This is enough sauce for about 20 pieces of chicken.
Combine 3 cups flour, salt, sugar and yeast; blend well. Heat water and margarine to 125°. Add water to flour and blend until moist. Beat 3 minutes on medium. By hand, stir in 4 1/2 to 5 cups flour until dough pulls clean. Knead in 1/2 to 1 cup flour until elastic, about 12 minutes. Place dough in greased bowl with plastic wrap and towel. Let rise until double in size (1 hour). Punch down to remove air. Shape into ball and rest covered 15 minutes. Shape into loaves and let rest 45 minutes. Bake at 375° for 40 to 50 minutes.
Preheat oven to 375°. Mix flour with baking soda. Combine butter, sugars and pudding. Mix in large bowl. Beat in eggs. Gradually add flour mixture, then oats. Batter will be stiff. Drop by rounded measuring teaspoonfuls onto ungreased baking sheets about 2-inches apart. Bake 10 to 12 minutes. Makes approximately 5 dozen.
Spread cocktail sauce over the mixture; spread baby shrimp over sauce and top with oregano and a few parsley flakes.
Toss with fork the chicken, celery, almonds, pimento and mayonnaise blended with lemon juice, grated onion and seasonings. Fill a shallow greased casserole or individual ramekins. Mix grated cheese and potato chips. Sprinkle over salad mixture. Bake in a preheated oven at 375° for about 30 minutes. If using a casserole, it should be heated through and lightly browned.
Lightly mix beef, eggs, deviled ham, bread crumbs, salt, dry mustard and hot pepper sauce. Shape into meatballs about 3/4 inch in diameter. Arrange on jelly roll pans or other shallow pans. Bake at 375° for about 15 minutes.
Simmer all ingredients together in a pot. Cook 1 pound of your favorite pasta. When pasta is done, drain water halfway. Pour sauce into macaroni. Mix and serve.
Preheat oven to 400°. Mix liquid ingredients with salt, so salt has time to dissolve while you mix the flour and baking powder. Add wet ingredients to dry and stir until just moistened. With ice cream scoop, scoop dough into balls in a 9-inch pie pan. Bake for 25 to 30 minutes or until a light golden brown.
Put marshmallows and milk in saucepan. Cook over low heat until marshmallows melt, stirring constantly. Break candy bars into pieces and put in marshmallow mixture. Continue over low heat until candy bars are melted; let cool. Beat whipping cream with mixer until stiff. Blend with chocolate mixture and pour in crust. Chill.
After peppers are prepared, put in pot with salt water to barely cover peppers. Cook 10 minutes. Cook 1/4 cup rice in same water. Brown 3/4 pound ground meat in pan with onion and salt. Mix rice with meat. Lay peppers, cut side up, in casserole dish. Stuff with rice and meat mixture. Pour 1 small can tomato sauce over peppers. Bake 1/2 hour at 325°.
Cook rice, then saute it in 4 tablespoons of butter. Add celery, green pepper and onion. Prepare white sauce with remaining butter, flour and milk; cook and when cool, add mayonnaise and Worcestershire sauce. Mix the shrimp, crabmeat and tuna into the white sauce.
Heat just to melt first 3 ingredients. Add cornflakes. Mix. Drop by spoonful on wax paper. Cool. Store in airtight container. Makes 4 to 5 dozen.
Boil sugar, milk, corn syrup and salt, without stirring, until it forms a soft ball in cold water. Remove from heat and add peanut butter. Beat until thick and creamy. Pour into buttered pan and when firm, cut in squares.
Thaw spinach and squeeze out water. Mix all together. Serve with a round rye loaf of bread hollowed out and dip put inside loaf or serve with party rye slices.
Cook meat and onion. Add salt and pepper and drain. Add green beans and soup. Pour into 1 1/2-quart casserole. Mash potatoes while hot. Add milk and egg. Season with salt and pepper. Spoon over hamburger mixture and top with cheese. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together. Drop by tablespoon into hot oil. Brown on both sides for about 5 minutes.
Heat oven to 300°. Sift flour with baking powder and salt, then stir in the nuts. Mix soda into the dates, then pour boiling water over them. Cream the butter until fluffy. Add the sugar; cream again, then beat in the egg. Add the flour mixture; mix thoroughly, then stir in the soaked dates. Pour into a buttered 9-inch square pan and bake for 1 hour. Cool on a rack, then turn out and cut into squares. Serve with any pudding sauce.
Using a 13 x 9-inch pan, spread cream cheese across the bottom. Layer refried beans (optional). Layer on salsa sauce. Mix cheeses together and layer on top. Bake in a 350° oven until bubbly. Serve with corn or tortilla chips.
Cook all ingredients about 4 minutes. Let cool about 5 minutes. Knead dough 30 seconds. Cool completely. Store in airtight container in refrigerator.
Mix beef, onion and seasonings. Shape into balls. Place in skillet and cover with water. Cook until water is almost gone. Mix water and soup. Pour over meatballs and simmer for 15 minutes or until thick.
Stir together and cook until mixture turns to a soft ball in cold water or 240° on candy thermometer. Remove from heat and add vanilla. Coats about one quart of nuts of your choice.
Peel about 8 large potatoes. Shred into cold salted water. Parboil until almost done. Stir bottom of pan to keep from scorching. Drain. Place into large mixing bowl to mix. Add butter, Parmesan cheese, onions, salt and pepper. Place in baking pan. Top with crushed seasoned potato chips. Bake at 350° for 1 hour. Serves 16.
Peel the artichokes until you reach the tender part. Cut the big part of the remaining leaves. Clean the main part of the artichoke all around and all the inside (feather line). Put in the casserole the flour, lemon juice and part of the beef flavor; dissolve in the mixture the flour. Put in all the other ingredients except the peas. Pour the remaining beef flavor in; stir gently. Let boil for about 1 1/2 hours on medium-low to medium heat (and watch it). Five to ten minutes before the end of the boiling, put in the casserole the sweet peas, which first must be washed and drained from the cans water. You can put more lemon juice in if you like it lemony and also more dill, which gives much needed flavor to the dish. Add more hot water if needed. Add more flour if you want the sauce to be thicker. A medium thickness is best.
Mix milk, egg and spices in medium bowl. Dissolve gelatine in water and let rest 1 minute in saucepan. Stir over low heat until dissolved and melted. Add milk mixture and cook until thick, about 5 minutes. Add pumpkin and mix well. Put in graham cracker crust and chill.
Chop mushrooms finely unless it is desired to strain the soup. Melt butter in saucepan; fry mushrooms for 5 minutes, stirring to prevent their discoloring. Stir in the flour and cook for 3 minutes. Remove the pan from the heat and gradually add water and milk. Bring to the boil and cook until soup thickens.
Dissolve yeast in warm water. Sift dry ingredients together and cut in Crisco. Add yeast and buttermilk. Mix, knead, roll and cut. Allow 10 minutes to rise. Bake at 400° for 10 to 15 minutes.
Cook onions 10 minutes in water with salt and sugar. Drain; add butter. Mix cornstarch with milk. Add to onions. Cook until thick. Put in a baking dish and top with buttered Ritz cracker crumbs. Brown in oven at 350 degrees.
Cook potatoes in skins and let potatoes cool. Peel potatoes and shred coarsely. In saucepan over low heat, melt butter. Stir in shredded cheese. Stir occasionally until almost melted. Remove from heat and blend in sour cream, onions and seasonings. Pour over potatoes and fold in. Turn into greased 2-quart casserole. Dot with 2 teaspoons of butter. Sprinkle with paprika. Bake, uncovered, in a 350° oven for 30 minutes.
In casserole, layer of beans, layer of hamburger, layer of onions. Repeat until all ingredients are used. On top sprinkle brown sugar and pour over catsup. Lay on strips of bacon. Bake at 325° for 3 hours.
Melt caramels and 1/3 cup of milk in double boiler. Mix cake mix with oleo and 1/3 cup milk. Put half of cake mix in floured 9 x 13 x 2-inch pan. Bake 3 to 6 minutes until firm enough to hold remaining half. Spread chocolate chips and pour on caramel. Add last half of cake mix. Top with pecans. Bake at 350° for 20 minutes.
Cook bacon until crisp; cook about 1/4 cup of rice and add onion. Pour some of the fat from the bacon in a frying pan and add the okra. Cook until it is done. Add the rice and onion and let simmer for awhile.
Combine sugar and flour, mixing well. Add butter, eggs, milk and vanilla. Stir until well blended. Pour mixture into pastry shell. Sprinkle with pecans. Bake at 325° for 50 minutes or until set.
Mix all ingredients together; beat well. Pour into 2 (8-inch) greased cake pans. Bake for 30 minutes at 350° until done. Frost with cream cheese or vanilla frosting.
Brown hamburger meat and drain well. Cut bacon in small pieces and brown with the onion; drain well. Place everything in a crock-pot and stir well. Cook on low for approximately 4 hours or until flavors are blended. Serves 8.
Cut 4 rounds from each slice of buttered bread with a small cookie cutter or glass. (Plastic medicine cup is ideal.) Place rounds on a cookie sheet and bake in a 400° oven for about 6 minutes; cool. May store in a plastic bag, sealed. Combine crab, cheese, ketchup, onion and lemon juice. Mix well and chill. Just before serving, spread crab mixture on each toasted round and place on a serving tray.
Mix chicken, soup and broccoli together. Place in cake pan. Top with Stove Top stuffing. Bake until done at 350°.
Combine all ingredients except nuts in large kettle. Cook on medium heat, stirring constantly with rubber spatula or wooden spoon, until soft ball but firm ball stage. Will take 45 minutes to 1 hour. Remove from heat, beating until very thick and creamy. Be sure the gloss is gone and candy turns creamy. Stir in nuts; turn into large 10 x 14 x 2-inch pan. Cut into squares. Keeps up to 6 weeks; will improve with age. Makes 6 pounds.
Put sugar in boiler. Add the cocoa; stir. Add the milk. Add butter or margarine; stir. Put boiler on stove. Turn heat to low. Cook until starts to boil. Stir as it cooks. Boil about 2 to 4 minutes. Remove from stove. Add the peanut butter. Add the oats. Stir until well mixed. Add vanilla. Let cool. Drop on plate by spoon and refrigerate.
In large stockpot, heat oil. Saute onion and garlic for 1 minute. Add carrots and celery; saute for 5 minutes, stirring occasionally. Stir in cabbage and saute for 2 minutes. Add broth, sauce, water, beans and liquid and salt. Cover and bring to a boil. Simmer for 5 minutes. Stir in pasta and simmer for 10 minutes. During last 3 minutes, stir in peas. Serve with Parmesan cheese.
Preheat oven to 375°. Peel the apples and cut into thin slices. Place apple slices in ungreased ovenproof dish (pie plate works well). Put the remaining ingredients into a bowl and mix with a pastry blender until dry ingredients are somewhat blended and margarine is in small pieces. Spread the topping over the apples and bake at 375° for 30 minutes.
In 3-quart saucepan, heat corn oil over medium-high heat. Add onion and garlic. Saute 2 to 3 minutes. Add remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer, stirring occasionally, 40 minutes. Serve over vermicelli. Makes 3 cups.
Place into a 9 x 12-inch glass pan. Layer diced celery, diced onion, frozen peas (uncooked), green pepper, fried bacon (crumbled), Cheddar cheese and fresh parsley (chopped). Mix the mayonnaise and sugar. Spread on top. Cover and refrigerate 8 to 12 hours. (Stays well; doesn't wilt.)
Combine strawberries, lemon juice and sugar in blender and process until smooth. Pour into a large pitcher; stir in cold water, ice cubes and, if desired, lemon slices. Yields 7 cups.
Cook potatoes and mash. Add all ingredients and mix with mixer. Pour into casserole dish; sprinkle with topping.
Brown ground beef. Drain off fat. Mix all ingredients together. Pour in a greased dish. Bake at 350° for 20 minutes.
Place apples in baking dish. Mix together flour, sugar, baking powder, salt and egg until crumbly. Sprinkle over apples. Pour melted shortening over mixture. Sprinkle with cinnamon and brown sugar. Bake at 350° for 30 to 45 minutes.
Mix all ingredients except potato chips well. Put crushed potato chips on top. Bake for 25 minutes at 350°. Serve hot. Delicious!
Cook grits according to directions. Remove from heat and add eggs, margarine, seasoning salt, cheese and Tabasco. Stir until all ingredients are melted and blended. Pour into 3-quart buttered casserole and bake at 350° for 40 minutes. This may be frozen before baking. Makes 12 to 14 servings.
Core and peel apples down halfway. Fill apple centers with granulated sugar. Place in deep baking dish and cover completely with orange juice. Bake in a 300° oven for 1 hour. Cool apples, turn upside-down in juice and refrigerate, covered, overnight or until completely chilled. When ready to serve, place apple upright in individual serving dish. Ladle small amount of juice over apple and top with mixture of sour cream and powdered sugar. Delicious for dessert or brunch.
Combine flour, salt and baking powder. Cut in shortening until mixture is crumbly. Pour in milk and add egg. Mix only until flour is dampened. Don't worry about lumps. Drop by spoonfuls on top of boiling meat or fruit. Cover tightly and steam for 12 minutes without raising cover.
Combine yogurt, ginger and lime juice. Spray baking pan. Put fillet of sole in pan and top with yogurt mixture. Sprinkle with bread crumbs and carrots. Bake at 350° for 1/2 hour.
Heat oven to 350°. Pat out cookie dough to 10-inch circle on a greased cookie sheet. Bake into golden brown. Cool. Stir powdered sugar into cream cheese. Spread over cookie to within 1/2 inch of edge. Spoon strawberry filling over cream cheese. Cut into wedges.
Boil potato and mash real well. Add salt. When cool, add vanilla or any other flavoring you wish. Add enough powdered sugar to make a stiff dough. Knead; put into bowl and cover with a damp cloth. Place in refrigerator 1 hour. Shape into small balls. Dip in melted chocolate and roll in ground nuts or coconut.
Mix altogether in a large kettle. Bring to boil; then simmer for 3 hours.
Brown pork until crumbly and well done. Add onions and saute until transparent. Drain fat. Add taco relish and cook over medium heat until mixture thickens. Beat together milk, eggs and flour; add cheese.
Lightly saute onion and garlic in 5 tablespoons olive oil. Add tomatoes, red pepper, black pepper, basil and 1 teaspoon salt. Add stock and bring to a low boil. Cook 40 minutes. Drain pasta. Toss with 3 tablespoons olive oil. Add tomato sauce; toss. Add grated Monterey Jack cheese; toss. Pour into large baking dish (greased). Sprinkle with Parmesan cheese. Arrange sliced olives on top. Bake at 350° until bubbly (25 to 30 minutes). Remove from oven and sprinkle with parsley flakes.
Heat oven to 375°. Combine all ingredients, except almonds; mix well. Spread in ungreased 9-inch pie pan. Sprinkle with almonds. Bake for 15 to 20 minutes. Serve with crackers.
Wash beets. Cook until tender. Peel and cut in chunks or slices. Put water, vinegar, sugar and salt in pan. Bring to boil. Put beets in until hot. Put in jars. Be sure to have jars and lids hot and do one jar at a time. You can cut the recipe down to make enough just for a meal.
Cook broccoli according to package and drain. Melt margarine and add 1/2 of Ritz cracker mixture. Cube cheese and mix with broccoli. Stir gently. In casserole dish, layer until finished. Bake at 350° for 1/2 hour, uncovered.
Mash cookie slices evenly over pizza pan. Bake according to directions and cool. Mix cream cheese, sugar and vanilla; spread over crust. Arrange fruit in design. Glaze.
Mix in Pyrex dish. Cut 1/2 stick of oleo in pieces. Put on top. Cook for 50 minutes at 350° or until rice is done.
Gather greens before buds bloom. Wash well and parboil until tender. Drain well. Fry in bacon grease. Salt and pepper to taste. Cook on low heat until seasonings cook in.
Preheat oven to 400°. Grease muffin cups. Line bottom of cups with waxed paper. In large bowl mix flour, sugar, baking powder and salt with fork. With pastry blender or 2 knives cut in butter until mixture resembles fine crumbs. Stir in nuts. In small bowl beat eggs, milk and vanilla with fork. Stir egg mixture into flour mixture just until flour is moistened. Gently stir in blueberries. Spoon batter into muffin cups. Bake 20 minutes or until golden brown. Immediately remove from pan and discard waxed paper. Serve warm or cool on wire rack to serve later.
Saute onions in olive oil until onions are translucent; then mix in parsley. Add fish and cook until it starts to flake apart (about 10 minutes). Dissolve bouillon cubes in water. Add broth to fish; stir until fish is cooked, about 5 minutes. Serves 2 to 3.
Combine sugar, butter, cocoa and milk in saucepan. Bring to a boil. Continue boiling for 1 1/2 minutes. Remove from heat. Add oatmeal and peanut butter; stir until well mixed. Drop from teaspoon onto waxed paper (or cookie sheet); allow to set. Cookies are best served while still warm.
Scrub potatoes. Cut in half and arrange in shallow baking pan. Drizzle with olive oil, turning potatoes to coat well. Sprinkle with seasonings. Bake at 400°, stirring occasionally for 20 to 35 minutes, until tender. Makes 4 servings.
Brown ground beef in skillet and drain. Mix beef, green beans, mushrooms, cheese and tomato sauce in a large mixing bowl.
In a medium saucepan, mix milk, sugar and salt. Heat to boiling point, but do not boil. Reduce heat and simmer for 5 minutes. Remove from heat and add walnuts, marshmallows, chocolate chips and vanilla. Stir until smooth. Pour into a greased 9-inch square cake pan. Cool and cut into squares.
Empty cans of beets; grate the beets. Add horseradish, vinegar, sugar and salt. Put in jars and refrigerate. Serve with meat dishes.
Combine the flour, sugar, baking powder and salt. Mix well. Add the eggs and milk to the dry ingredients and mix only until the liquid is mixed with the flour mixture. Do not overbeat. Drop with a teaspoon into deep fat and fry. Drain on paper towels.