HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti; while warm, cut in cheese. Chop onion fine, celery and pepper, pimento and tomato; add to spaghetti, then seasoning to taste.
Cream together 1 cup sugar and shortening. Add eggs, one at a time, and beat well. Combine 2 cups flour, soda and salt. Combine buttermilk and vanilla. Add dry ingredients to creamed mixture alternately with buttermilk mixture. Combine pecans and 1 tablespoon flour. Stir pecans and apples into mixture. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Combine 1 1/2 tablespoons sugar and cinnamon. Sprinkle over batter. Bake at 350° for 1 hour.
Cook cabbage for 15 minutes; drain well. Combine flour and sugar and add to tomatoes with remainder of ingredients. Bring to boil and stir slightly. Place in casserole in alternate layers (tomatoes last). Bake in 375° oven until bubbling, about 30 minutes.
Set oven low, 250°. Pare, quarter and core the apples. Combine the sugar and cinnamon. Put a layer of apples in the bottom of a bean pot; sprinkle a little of sugar mixture over them. Continue layering apple quarters and sugar mixture. Pour enough cider over the apples to cover them completely. Cover bean pot. Place pot in oven and bake 2 to 3 hours or until apples are tender. Yields 4 to 6 servings.
Blend oleo, brown sugar, sugar and pudding. Add eggs and vanilla flavoring; mix well. Add flour and baking soda; blend well. Add chocolate chips. Bake at 350° about 10 minutes.
Mix Dream Whip as per instructions on box. Add instant vanilla pudding and peanut butter. Place in pie shell and sprinkle with chopped nuts or chocolate chips. Refrigerate.
In blender, puree berries, granulated sugar and 2 tablespoons liqueur; reserve 3/4 cup. Pour remainder into pie plate.
In a 1-quart microwave dish, combine apple, carrots, brown sugar, margarine and water. Cover tightly. Microwave on 100% power (High) 7 to 8 minutes or until carrots are tender, stirring several times during cooking. Let stand 2 minutes. Makes 4 servings.
Blend first 6 ingredients in top of double boiler. Cook over rapidly boiling water, beating until mixture stands in peaks. Remove from heat. Add vanilla and beat until thick enough to spread.
Mix Jell-O, hot water and Pet milk until Jell-O is dissolved. Add other ingredients and put in bowl or pan. Let set. Mix after it has partially set.
Cook noodles as directed on box. Set oven to 375°. In butter or margarine in a skillet, saute mushrooms and onion until tender. Stir in paprika, salt, pepper and flour. Slowly mix in milk. Cook, stirring constantly, until thickened and smooth. Remove from heat and stir in light cream. Drain, remove skin and bones, then flake salmon. In 2-quart casserole, mix together noodles, mushroom mixture, salmon and all but 1/4 cup of Parmesan cheese; sprinkle remaining cheese on top. Bake 20 minutes. Makes 6 servings.
Saute mushrooms in butter until tender. Add flour and stir until smooth. Add milk and seasonings. Cook until thickened, stirring constantly. Remove from heat. Blend half of sauce with the chicken and the other half with the cooked spaghetti. Bank spaghetti on bottom and around edges of shallow greased baking dish. Pour chicken mixture into center. Sprinkle with cheese. Brown under broiler or in hot oven. Makes 4-6 servings.
Season beef with salt and pepper. Shape into 18 meat balls. In saucepan, brown meat balls; cook over low heat for 5 minutes. Pour off fat. Stir in soup and water. Heat; stir now and then. Makes about 3 1/2 cups.
Peel and mash potatoes. While potatoes are still hot, add other ingredients. Pour into unbaked pie shell and bake at 350° until set and browned. Recipe can be doubled for 2 pies.
Preheat oven to 350°. Sift dry ingredients (except sugar). Work butter into flour mixture. Add sugar, mix in. Put yolks into sour cream and beat well. Mix into flour mixture. Knead dough until smooth. Roll 2/3 dough on floured surface. Put into cookie sheet (one with 3/4 to 1 inch edge works best). Spread with pie filling. Roll rest for top crust. Cut for lattice top. Brush crust with egg whites. Bake in oven till golden.
Cut pork and beef into 1-inch cubes. Combine all ingredients in crock-pot; stir thoroughly. Cover and cook on low setting for 8 to 10 hours. Before serving, taste for seasoning; add salt and cumin as needed. Makes 6 to 8 servings (about 3 quarts).
Chop cucumbers, onions and pepper. Drain all the juice that you can, then sprinkle turmeric over all this. Set aside 10 to 15 minutes. Mix vinegar, sugar, celery and mustard seed. Cook until boiling, then pour over cucumber mixture. Cook 1 hour. Put in jars and seal. Cook on high until starts to boil, then turn down to 3, stirring every now and then.
Remove stems from mushrooms. Finely chop 1/4 cup stems. Cook and stir chopped stems, onion and pepper in margarine in skillet over medium heat until tender. Remove from heat; stir in crumbs and basil. Spoon crumb mixture loosely into mushroom caps; place on baking sheet. Bake at 400° for 15 minutes or until hot.
Cream shortening and sugar together until creamy. Add egg and beat well. Add sifted dry ingredients alternately with sour cream. Add nuts and flavoring. Drop by teaspoons on greased cookie sheet. Bake at 375° for 12 to 15 minutes. Makes 40 cookies.
Place ham, cabbage, green pepper and pimento in a serving bowl. Combine seasonings, salad oil and vinegar. Just before serving, pour on dressing and toss lightly.
Combine pancake mix, corn meal and salt; mix well. Add milk and mix well. Dip each frankfurter in batter; coat well. Fry in fat heated to 365° until golden brown. Turn to brown evenly. Serve immediately. If desired, insert popsicle sticks. Makes 10.
Brown meat and add next 5 ingredients (through paste). Simmer, uncovered, 30 minutes.
Fill a 9 x 13-inch cake pan with bread slices. Layer sausage and cheese over bread. Beat eggs and add milk. Pour over bread, sausage and cheese. Let set in refrigerator overnight. Bake at 350° for 1 hour. Good for a ready breakfast for company or Christmas morning.
In 1-quart casserole dish stir in all ingredients except chow mein noodles. To bake: Bake, uncovered at 350° for 30 minutes. Remove from oven and sprinkle chow mein noodles on top, bake another 5 to 8 minutes and serve.
Mix Raisin Bran, sugar, flour and soda in a large bowl. Add mixture of eggs, buttermilk and oil; mix well. Store in covered container in refrigerator and use as desired. Fill muffin tins 2/3 full and bake for 15 minutes at 400°.
Melt shortening over low heat (double boiler is good for this). Take from heat and blend in brown sugar and egg. Sift together flour, baking powder and salt. Blend with first mixture. Add vanilla and nuts. Bake in 350° oven for 20 to 25 minutes. Cut while warm. Serves 16 to 24.
Beat egg lightly in bowl with a whisk. Add the flour, half the milk, salt and pepper. Stir in remaining milk. Let batter stand for an hour. Coarsely grate the cheese and stir half of it into the batter. Grease an 8-inch Pyrex pie plate; pour the batter into it and bake in a preheated 425° oven for 30 minutes or until puffed and brown. Scatter remaining cheese on top and bake just until it is melted. Cut into 24 narrow wedges.
Mix well oleo, 1/3 cup cocoa, eggs, sugar and flour. Bake in a 9 x 13-inch pan. Cook 30 minutes or until done. While hot, spread with marshmallow cream. Ice with the following immediately: confectioners sugar, margarine, vanilla, cocoa and Pet milk. Sprinkle nuts on top.
Heat oven to 350°. Generously grease bottoms only of two 8 x 4-inch loaf pans. Beat together sugar, eggs, oil and vanilla. In separate bowl, combine flour, oats, baking powder, spices and salt, slowly add combined ingredients to wet mixture. Mix just until dry ingredients are moistened. Stir in zucchini and nuts. Spoon batter into prepared pans. Bake at 350° about 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes on wire rack, remove from pans. Cool thoroughly before slicing. Makes two 8 x 4-inch loaves.
Mix butter and sugar. Add all other ingredients. Pour into a greased Bundt pan. Bake at 325° to 350° for 1 hour.
Dissolve sugar in water. Add the Kool-Aid mix, pineapple juice and ginger ale. Chill and serve over ice.
Mix all together and bake in a covered dish at 350° for 1 hour or wrap in aluminum foil and place on outdoor grill under rack next to the charcoal for about 30 to 45 minutes.
Mix dry cake mix, softened butter and 3 eggs until moist. Pour into greased and floured cake pan.
Put all ingredients in saucepan. Cook until soft ball stage. Take off stove and add 1 cup crunchy peanut butter (optional smooth peanut butter). Beat until it loses its gloss. Drop by teaspoon on wax paper.
Chop celery and onions fine; simmer in butter until soft. Beat eggs. Mix all ingredients together. Salt and pepper to suit taste. (Mash potatoes with milk.) Heat on stove top, stirring constantly, until desired consistency or bake at 300° for 1 1/2 to 2 hours.
Brown roast in small amount of oil over high heat. Place roast in Dutch oven over low heat. Mix remaining ingredients together. Pile sour cream mixture on top of roast. Simmer slowly 2 1/2 to 3 hours, basting frequently with gravy.
Combine softened cream cheese, sugar and vanilla. Mix until well blended. Add egg and mix well. Spread over bottom of pastry shell. Combine rest of ingredients and fill shell. Bake at 350° for 1 hour and 15 minutes. Cool. Brush with maple syrup and garnish with whipped cream and nuts (if desired).
In a large mixing bowl, beat sugar, butter (must be very soft but not melted), eggs and almond extract on low just until mixed. Beat on high speed for 5 minutes, scraping bowl occasionally. In a separate bowl, combine flour, baking powder and salt. On low speed, add flour mixture alternately with milk, mixing just until blended. Fold in chocolate chips. Sprinkle pecans in the bottom of a greased and floured 10-inch tube pan. Carefully pour batter over pecans. Bake at 325° for 1 hour and 40 minutes or until cake tests done. Cool 20 minutes in pan before removing to a wire rack to cool completely.
Drain artichokes. Cut into halves and place in bowl. Saute mushrooms in butter for about 10 minutes. Drain and add to artichokes. Pour sour cream into skillet with butter and blend well. Add Worcestershire sauce, salt and pepper to taste. Add parsley. Pour over artichokes and mushrooms. Top with bread crumbs and bake in a 350° oven for 1/2 hour or until bubbly.
Mix all together, then chill. Roll into small balls and bake at 350° until brown.
Mix all ingredients together, except flour and nuts. Add flour and nuts; mix well. Drop by teaspoonfuls on ungreased cookie sheet. Preheat oven to 325°. Bake for 12 to 15 minutes. Makes a soft cookie and very tasty!
Beat well and bake in 3 well floured cake pans at 350° until done.
In skillet, cook sausage and onion until meat is browned. Drain off fat. Stir in tomato sauce, basil, oregano and salt. Cover and simmer about 10 minutes. Spread desired pizza crusts with meat mixture. Top with shredded cheese. Bake as directed in crust recipe. Sprinkle with 1/3 cup snipped parsley, if desired.
In a frying pan, add oil and garlic and cook artichoke hearts until brown. Set aside. Beat eggs with Prosciutto, Mozzarella and grated cheese. Add artichokes and pour into pie shell. Cover top with the other pie shell and bake for 45 minutes at 350°.
Cream butter and sugar. Add dry ingredients and beaten eggs. Add mashed bananas and nuts. Bake in greased loaf pan 1 hour at 300°.
Measure sifted flour and sift together with sugar. Set aside. Stir baking soda into buttermilk in cup and set aside. In a 2-quart saucepan, melt the margarine and stir in cocoa and water. Stirring constantly, bring to a boil and remove from stove. Add sugar/flour mixture gradually with spoon. (You will not need electric mixer.) Stir in buttermilk mixture and then add eggs and vanilla, beating well. Turn into greased 9 x 13-inch pan and bake at 350° for 30 to 40 minutes or until knife inserted comes out clean. While cake is baking, prepare frosting.
Mix well and turn into greased pan. Bake at 350° for 1 hour.
Cut beans into 1-inch pieces. Cook for 20 to 30 minutes on medium-high in salted water. In frying pan, saute onion, celery, pepper and garlic in butter until tender. Drain beans. In large bowl, add beans, other vegetables and basil and stir. Serves 6 to 8.
Mix together soup, flour, milk and onion. Pour over potatoes and cabbage. Place browned pork chops on top and bake at 350° for 1 1/2 hours.
Bring to boil the 4 cups water. Add sugar, then cool. Bring to boil 5 cups water. Add coffee. Mix both together. Add vanilla. Add Everclear. Bottle. Makes about 1 gallon.
Combine onions, parsley, vinegar, oil, mustard, garlic and thyme. Place beef chuck shoulder steak in plastic bag. Add marinade, spreading evenly over both sides. Close bag securely and marinate in refrigerator for 6 to 8 hours, turning at least once. Pour off marinade. Discard. Place steak on rack in broiler pan so surface of meat is 3 to 4-inches from heat. Broil 18 minutes to desired doneness, turning once. Carve into thin slices to serve. Yield: 4 servings.
Preheat oven to 325°. Generously grease and lightly flour two 8 x 4-inch or 9 x 5-inch loaf pans. Beat eggs until frothy. Stir in sugar, oil, zucchini and vanilla. Stir in remaining ingredients until well mixed. Pour batter into loaf pans. Bake for 50 to 60 minutes. Cool 10 minutes in pan; turn out onto wire rack to cool thoroughly before slicing. Makes 2 loaves.
Put cooked rice in baking dish. Add onion, which has been fried in oil. Mix broccoli, cheese, soup and milk. Season to taste. Pour over rice. Bake in a 350° oven for 30 minutes or until bubbly.
In a small skillet, saute onion in butter until tender. Remove from heat and stir in shrimp, 3 tablespoons each Parmesan and crumbs, 2 tablespoons sherry, the parsley and salt. Stuff mushroom caps with shrimp mixture.
Melt chocolate with margarine in small pan. Remove from heat and add milk. Separately combine sugar, cornstarch and salt. Beat in eggs and vanilla. Gradually add to chocolate mixture. Stir in coconut and pecans. Pour into pie shell. Bake at 375° for 45 minutes. Cool for several hours.
Strain broth in which chicken was stewed. Measure 1 quart broth into a saucepan. Bring to a boil. Combine flour and water; stir in some of the hot broth. Cook until thickened, 15 to 20 minutes. Season to taste with salt and freshly ground black pepper. Serves 6 to 8.
Cook sausage and onion until brown. Drain and set aside. Combine cornmeal and other dry ingredients. Beat eggs, buttermilk and oil together. Combine this with dry ingredients (batter will not be smooth). Add sausage, onion, pepper, corn, cheese and peas. Put in a loaf pan. Bake in a preheated 350° oven for 50 to 55 minutes until done. (If you use a cornmeal mix, you can eliminate the salt and baking soda.)
Put all ingredients except hot dogs in skillet; bring to a boil. Add hot dogs and simmer for 10 minutes.
Preheat oven to 475 degrees. Place chicken breast in 9x13 inch pan, sprayed with Pam. Slice potatoes 3/8 inch thick and place in pan. Place sliced onion rings on chicken. Sprinkle liberally with Tony Chachere's. Pour Italian dressing over all. Cover with foil and bake at 475 degrees for 45 minutes to 1 hour.
Brown ground beef and onion. Add tomato soup, water, seasoning, corn and green pepper. Simmer for 15 minutes.
Cut up dates. Add sugar and water. Cook over low heat until it boils. Add pecans. Cool.
Mix cake mix, butter and eggs in pan. Spread over pan. Slightly beat the other 2 eggs. Beat cheese, eggs and sugar until smooth. Pour over cake dough. Bake at 325° for 35 to 40 minutes.
In Pyrex dish (Pam spray) put rolls in bottom and push dough up the sides. Put sausage over dough, then add cheese on top of sausage. Pour beaten eggs over top. Brown; do not overcook. Bake at 350° 20 to 30 minutes. Can be prepared day before you are going to serve. Don't cook until you are ready to serve.
Bake potatoes. Brown and drain seasoned ground beef. Cut baked potatoes in half, lengthwise. Remove the potato from the skin, leaving skin whole. Mix potato, butter, 3/4 cup of cheese, salt and pepper. Mix well. Using a spoon, put potato mixture back in skin, leaving a hollow place in center. Fill with browned beef. Top with remaining cheese. Heat in oven or microwave just long enough to melt cheese on top.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour and baking powder. Add to creamed mixture alternately with coconut milk and vanilla. Pour into 3 greased and floured 9-inch cake pans and bake at 350° for 25 to 30 minutes. Cool cake completely and split cake layers. Spread Sour Cream Coconut Filling between layers and on top of cake.
Cook rice according to directions. Cook peas until heated through; stir together. Add handful of bacon bits and serve warm.
Cook corn syrup, sugar and water until hard crackle stage. Remove from fire, add salt and vanilla (if nuts are unsalted add 1 1/2 teaspoons salt). Stir ingredients and add nuts. Stir until all nuts are coated with candy nuts. Pour on greased cookie sheet and press thin as possible, with 2 greased spoons. Cool and break into small pieces. Store in airtight container. Do not refrigerate.
Preheat oven to 375°. Mix together the chicken, onion, salt, pepper, milk, cream cheese, margarine and croutons. Flatten each triangle; fill with chicken mixture. Wrap crescent roll around filling. Bake on cookie sheet for 20 minutes.
Melt butter in heavy pan over low heat. Add onion and cook until tender, stirring occasionally. Add flour and stir. Whisk in clam juice. Increase heat and bring to a boil, stirring occasionally. Add half and half and return to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Add 3/4 pound of crab meat, wine and seasoning. Simmer about 3 minutes.
Combine flour, baking powder and salt in a large mixing bowl. Combine oil and milk. Add to dry ingredients all at once, stirring until the dough clings together. Knead lightly on a floured surface 8 times. Roll out to 1/2-inch thickness. Cut into rounds with floured 2-inch cutter. Place close together on an ungreased cookie sheet. Bake at 450° for 12 to 15 minutes.
Brown beef and garlic in oil. Add, then cover and simmer 20 minutes the tomato paste, tomatoes, salt, pepper and oregano. Cook noodles according to directions on package. In an 11 x 7-inch dish, alternate layers of noodles, meat sauce, 12 ounces cottage cheese and Mozzarella cheese. End with Mozzarella cheese on top. Bake at 350° for 20 to 30 minutes.
Blend all and pour over raw spareribs. Let sit for awhile. Cook on barbecue over medium heat.
One small head fresh broccoli (about 1/2 pound) may be substituted for frozen spears. Divide into spears and cook 3 to 4 minutes before using.
Cook and drain first 3 ingredients, then add next 8 ingredients and simmer for 1 hour on low. Mix cottage cheese and 1 egg together. Then layer noodles, sauce and cottage cheese. Layer again. Cook 45 minutes at 350°.
Cut chicken into cubes. In a large saucepan combine water, beef and chicken broth, undrained tomatoes, onion and green pepper. Bring to boiling. Add chicken; reduce heat. Cover and simmer 10 minutes. Add corn, chili powder, cumin and pepper. Simmer, covered 10 minutes more. To serve, place crushed chips in each bowl and ladle soup over the chips. Top with cheese.
Put sugar, salt and corn syrup into a large pan; bring to a boil and boil to firm ball stage, 245°, stirring occasionally. Gradually add milk and butter slowly, so that the mixture does not stop boiling at any time. Continue to cook rapidly, stirring constantly to medium ball stage, 242°. Remove from heat; add vanilla and nuts. Stir well.
First layer: Mix flour, pecans and margarine and put in a 9 x 13 inch pan. Bake 10 to 15 minutes in 350 degree oven until light brown.
Heat oven to 350°. Grease pie plate, 9 x 1 1/4-inches. Beat all ingredients until smooth, 30 seconds in blender on high or one minute with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with mixed fruit, if desired.
Scrub and trim zucchini. Grate them by hand or in a processor; toss in a bowl with 1/2 teaspoon of salt and let sit 20 minutes. Squeeze out moisture.
Mix all together and chill. Serve with Fritos. Can be doubled, tripled, etc.
Beat egg whites in small mixer bowl on high speed until stiff. Beat egg yolks on high speed for 1 minute. Add corn, salt, pepper and flour. Beat on low speed until blended. Add beaten whites; fold in on lowest speed. Add oil in frypan. When hot, drop the batter by spoonfuls. Fry both sides until brown. Serve hot with syrup.
Preheat oven to 350°. Grease and flour pan(s). Cream butter, sugar and eggs using a mixer. Add remaining ingredients and mix on low until blended. Turn into pan(s) and bake until toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Makes one 9 x 5-inch loaf or two 5 5/8 x 3 1/8-inch loaves.
Combine corn meal, flour, milk, eggs, salt, soda, corn and jalapeno peppers in a bowl; mix and set aside. Saute ground beef, onion and bell pepper until lightly browned; drain thoroughly and set aside. Thoroughly grease a 10 1/2-inch iron skillet. Pour half of corn meal batter into skillet. Sprinkle evenly with beef mixture, then cheese. Pour remaining batter over top. Bake at 350° for 50 minutes or until golden brown. Yield: 6 to 8 servings.
In a large bowl combine sugar, salt, buttermilk and vanilla until well mixed. Gently stir in drained fruits. Pour into a 9-inch square pan. Freeze until firm. Cut into squares to serve. Store in freezer.
In a large bowl, mix cottage cheese and eggs. Add spinach, Cheddar cheese, mushrooms, salt and nutmeg. Cover and chill overnight. (If you wish, you can bake and serve the same day.) Next day, spoon into greased 9 x 13-inch pan. Bake at 350° until set, about 45 minutes.
Cook beef; stir in chili powder. Cook for 1 minute. Remove from heat. Stir in taco sauce, green chilies and salt. Combine corn and 1/2 of scallions. Layer 1/2 corn mixture, 1/2 beef, 1/2 olives and 1/2 cheese. Repeat layers. Bake, covered, in a 2-quart casserole for 20 minutes at 400°. Top with crushed tortillas, sour cream and remaining scallions.
Brown and drain off grease. Add oleo, onion, pepper, mushroom and tomato soups. Simmer 45 minutes and stir often.
Wash and chop 50 to 60 pickling cucumbers into 1/4 to 3/4 in slices and put into a 5 gallon stone jar. Mix 2 cups pickling salt to 1 gallon boiling water and pour over cucumbers. Cucumbers must be submerged. Make more mixture until cucumbers are covered. An upside down plate helps to keep them covered. Let stand for 7 complete days.
Boil, bone and cut chicken into pieces. Saute onion and bell pepper in oleo. Heat soups, chili seasoning, Ro-Tel tomatoes and chicken broth. Add sauteed onion and bell pepper. Grease with oleo large pan, small roaster or 9 x 13 1/2 x 2-inch Pyrex. Soak tortillas in small amount of broth. Tear into sixths or eighths. Put layer of tortillas, layer of chicken, soup mix, grated cheese and repeat another time with cheese on top. Bake at 300° for 1 hour. Cover casserole with foil.
Wrap each spear of asparagus with a slice of Prosciutto from stem to just below the tip. Divide among four plates and set aside.
Preheat oven to 425°. Prepare pastry. Sprinkle bacon, cheese and onion in pastry-lined pan. Beat eggs slightly and beat in remaining ingredients. Pour in pie pan. Bake 15 minutes. Reduce oven temperature to 300° and bake 30 minutes longer until knife inserted 1-inch from edge comes out clean. Let stand 10 minutes before cutting.
Saute onion and celery in butter. Cook and drain broccoli. Cook rice. Combine broccoli with soup, cheese, rice, onion and celery. Pour into casserole dish. Sprinkle with paprika. Bake at 375° for 15 to 20 minutes.
In a bowl, lightly beat 2 eggs. Stir in the rice, butter, Parmesan cheese, parsley, salt and pepper. Cover and refrigerate for 20 minutes. Roll into 1 1/2-inch balls. Press Mozzarella cube into each; reshape balls.