HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients together. Cream shortening and sugar. Add mincemeat to mix. Blend in eggs; add flour mixture, alternating with soup. Stir until smooth. Add nuts. Pour into greased tube pan. Bake at 350° for about 80 minutes. Can be covered with white frosting or hard sauce.
Combine all after browning hamburg in large pot. Simmer at least 1 hour, stirring often.
Mix together pineapple, sugar and jello. Boil for 2 minutes. Cool. When cool add cottage cheese and topping. Mix well. Pour into mold or bowl and let stand overnight in refrigerator.
Combine the corn, bread, onions and 1/2 of the shredded cheese with mayonnaise and salt and pepper to taste. Place in buttered casserole dish and top with remaining cheese and the bread squares. Bake at 350° for 30 to 40 minutes, until bread cubes are lightly browned.
Mix together and store in container with a tight lid. Use 2 1/2 to 3 teaspoons per cup of hot water.
Layer all ingredients in the order given in a 9 x 13-inch pan. Bake at 325° for 35 to 40 minutes.
Mix first 6 ingredients. In saucepan, bring to a boil the vinegar, sugar and oil. Slightly cool. Pour over other ingredients. Chill overnight.
Cook angel hair. Brown hamburg and pepperoni. Add seasonings, if desired. In baking dish, put in angel hair. Add spaghetti sauce, cottage cheese, hamburg and pepperoni. Top with Mozzarella cheese. Bake at 350° until heated through.
Brown hamburger meat in oil or oleo. Add garlic, salt and pepper, sugar, spaghetti sauce and Tabasco. Mix together the sour cream, cream cheese, onions and chilies. In 2 (2-quart) casseroles, layer the noodles, cream cheese mixture, meat and top with grated cheese. Bake at 350° for 30 minutes.
Cut round steak in slices. Trim fat. Pound well on both sides. Dip in beaten egg and seasoned bread crumbs and brown. Pour one-half cup water in roaster or whatever. Put round steak brown on top and bake 1/2 hour at 350° with cover, then heat gravy and mushrooms and pour over round steak and continue baking for 20 to 30 minutes.
Cook macaroni. Rinse frozen peas. Mix all ingredients except lettuce and bacon. Cover and refrigerate an hour or so. Before serving, mix in lettuce and bacon. Makes a lot.
Peel the potatoes; place in a saucepan and cover with water. Cook until tender but firm; drain and cube. In a bowl, mix potatoes with the onion, cheese and mayonnaise. Transfer to an ungreased 13x9x2 inch baking dish. Sprinkle with bacon and olives. Cover and bake at 350° for 30 minutes or until heated through. If desired, sprinkle with parsley and paprika. Yield: 8-10 servings.
Beat together butter, oil, sugar and powdered sugar. Add eggs and vanilla and beat. Add flour, soda and cream of tartar and beat. Drop by heaping teaspoonful onto cookie sheet (do not grease). Bake at 375° for 8 to 10 minutes or until lightly brown around the edges. These cookies will be very tender if you don't overbake.
Follow directions on box of cake mix; bake two 9-inch round layers. When completely cool, split layers with thread, making 4 layers. Wash strawberries; save 7 or 8 pretty berries for top. Slice berries, add sugar, mix and set aside. Bake cake, cool and split layers. Add Cool Whip to berry mixture and blend well. Spread between layers and on top. Garnish top with remaining berries.
Saute onion in butter. Add onion, cheese, butter, salt and pepper to mashed potatoes and mix well. Sift flour, salt and baking powder into a bowl. Add beaten eggs and milk. Combine well and turn out onto floured board and knead for 10 minutes. Roll dough to form circle 1/4-inch thick. Cut circle of dough with a 5-inch cutter. Fill circles with tablespoon of potato filling. Fold dough in half. Seal edges by moistening with water and pressing with fork 1/4-inch at edge. Fry in deep fat until golden brown. Drain on paper towel. Serve hot. Serves 25.
Combine meat and onion in large skillet. Cook over medium heat, stirring occasionally, until meat is brown and onion is tender. Drain well. Prepare spaghetti sauce mix according to package instructions. Add sauce and green beans to meat mixture. Bring to boil, stirring well. Remove from heat and pour into 12 x 8 x 2-inch baking dish. Prepare cornbread mix and pour over meat. Bake at 425° for 25 minutes.
Mix flour, sugar, baking powder, apple pie spice and salt together in bowl. Add milk. Batter will be like thin pancake batter. Melt butter in loaf pan. Pour 3/4 batter into pan, then peaches (undrained) on top of batter. Pour rest of batter on top of peaches. Bake at 325° until done. Serve warm.
Mix all the ingredients and stuff coon and place in roasting pan. Add water and cook slowly at 350° until tender.
In pan, over low heat, melt chocolate and butter. Stir in milk, hot water and eggs; mix well. Remove from heat; stir in remaining ingredients. Bake 40 to 45 minutes at 350°. Cool. Chill 3 hours before serving.
Mix in order given. Chill one hour. Roll on floured board to 1/2-inch. Cut and bake at 325° about 10 minutes.
Cook squash, onions and carrots in salted water until tender; drain. Add soup, sour cream, pimiento and pepper. Melt butter; blend with dry stuffing mix. Grease 8 1/2 x 12 1/2-inch dish or three 8-inch pans; spread a layer of dressing mix in pan. Pour in squash mixture; cover with remaining dressing mixture. Bake at 375° for 45 minutes.
In large bowl, combine first 4 ingredients. Pour into a 9 x 13-inch buttered pan. Sprinkle Parmesan cheese on top, then sprinkle corn flakes. Bake at 350° for 1 1/2 hours or until lightly browned.
Place water in a saucepan. Sprinkle gelatin over water. Allow gelatin to soften for 5 minutes. Stir over low heat to dissolve gelatin. Combine remaining ingredients in a large bowl. Place mixture into a blender, 1/3 at a time. Blend until mixture has a coarse texture, but contains not large chunks. Add blended ingredients to gelatin in saucepan; stir well. Line bottom and sides of an 8-inch square pan with wax paper. Spray wax paper with a nonstick spray. Spread mixture in pan. Cool completely in refrigerator until firm, about 2 to 3 hours. Cut into 24 bars. Store bars between layers of wax paper. Yields 24 bars.
In a large saucepan, combine water (or broth), rice with contents of seasoning packet and soup mix. Bring to boil. Reduce heat. Cover and simmer for 10 minutes. Stir in celery, carrot and onion. Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cover and cook 8 minutes or until rice and vegetables are tender. Makes 5 servings.
Cook pasta; drain and cool completely under cool, running water. Add dressing, basil and cheese to taste. Add frozen peas, thawed in microwave approximately 2 minutes or less. Stir and refrigerate until well chilled.
Cook chicken under broiler or on the grill; don't overcook. Brush a thin layer of barbecue sauce over each side. Continue to cook until slightly brown. Put enough cheese to cover each piece of chicken, cook until melted. Put chicken on plate and top with chopped tomatoes, onions and mushrooms.
Brown beef and drain. Add onions, peppers, celery and tomatoes, then add rice. Simmer for about 20 minutes. Pour in large baking dish and bake for about 45 minutes at 350°, stirring occasionally.
Cook flour and milk, stirring until it makes a heavy white sauce. Remove from fire, cool. (May place in refrigerator until thickens.) Cream together sugar and shortening. Add white sauce and beat at high speed until it resembles whipped cream. Add vanilla and blend. Covers an 8-inch cake.
Arrange cooked broccoli in greased dish. Place chicken on top. Combine soup, salad dressing, lemon juice and pour over chicken. Sprinkle with cheese. Combine bread crumbs with melted butter and sprinkle over all. Bake at 350° for 30 minutes.
Place this mixture in a wide-mouth glass or earthen crock. Cover with cheesecloth to allow wild yeast of the air to settle on it for 24 hours. Cover and let it ferment for 2 weeks. Keep permanently in the covered jar.
Boil potatoes in jackets. When cool, clean and slice in rings. Slice hard-boiled eggs in rings. Melt butter in small pan. In casserole, layer potatoes, eggs, salt and pepper and small amount of butter. Continue layering until all ingredients are used. Top with sour cream. Bake in 350° oven for 45 minutes or lightly browned.
Crush crackers and add to melted margarine. Pat into 9 inch pie plate, lining sides and bottom and sides, saving 1/4 cup for top. Bake in 400 degree oven for 7 - 8 minutes. Cool.
In medium bowl, mix peanut butter and vanilla. In medium saucepan, mix sugar and cream together. Bring to a boil and boil 3 minutes. Pour over peanut butter and vanilla mixture and beat for 2 minutes with electric mixer or until it thickens. Add crushed crackers and mix with a spoon. Press in a buttered pan. It will be very thick and will set up fast. May be cut right away.
Cut meat into thin strips (about 2 inches long). Saute mushrooms in oil. Remove. Using same oil, saute onion and remove. Brown meat on both sides. Blend flour in oil. Add bouillon, stirring constantly. Add paste and seasonings. Combine all ingredients in double boiler. Cook 20 minutes. Blend in yogurt 5 minutes before serving.
Combine scalded sour cream, sugar, butter and salt. Mix well; let cool to lukewarm. Dissolve yeast in warm water in a large mixing bowl. Stir in sour cream mixture, then eggs. Gradually stir in flour (dough will be stiff). Cover tightly and chill overnight.
Cream butter and sugar in large mixing bowl. Add eggs and vanilla; mix well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Stir in peanut butter chips. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Do not overbake. Cookies will be soft. Cool on cookie sheet 1 minute before removing.
Brown beef and onions. Drain fat. Place in greased casserole dish and cover with cheese and seasoning. Place potatoes over meat and cheese. Mix milk with mushroom soup and pour over top. Bake at 375° for 1 1/2 hours.
Combine sherry, soy sauce, cornstarch, salt and garlic. Marinate meat in mixture for 15 to 20 minutes. Heat oil in wok or deep heavy skillet. Stir-fry deer, green pepper and onion until meat is done (about 6 minutes). Serve over rice.
Cream butter and sugar together until fluffy. Beat in eggs, one at a time. Stir in pumpkin, vanilla, lemon peel and juice. Sift flour with baking powder, salt and spices. Blend into butter mixture. Stir in walnuts. Drop by rounded teaspoonfuls onto greased cookie sheet 1-inch apart. Sprinkle with granulated sugar mixed with cinnamon. Bake at 375° for 12 to 14 minutes. Makes about 4 dozen.
Cream first 4 items. Add sour milk and dry ingredients. Mix well. Add a little more flour if needed. Roll on floured counter to 1/4-inch thick. Cut. Bake at 400° for 8 minutes (do not overbake). Makes about 4 dozen.
Mix butter and sugar together. Add eggs and vanilla. Sift dry ingredients and alternate mixing with milk to egg mixture. Bake in square, greased pan for 20 minutes at 350°. Cool and cut into squares.
Slice chopped steak into 1-inch slices. Roll in salt, pepper and flour. Brown in oil (do not cook through). Drain oil. Add soup and 2 cans water. Cover pan with tight lid. Reduce heat; simmer for 15 to 20 minutes. Will make its own gravy. Very good served over rice.
In large pot, bring 1 gallon water to a vigorous boil. Add oil, liquid from corn and salt. Break fettuccine and drop into boiling liquid. Cook until pasta is done (al dente). Pour into colander. Rinse completely with cool water. Combine crushed bouillon cubes, corn, Parmesan cheese, mayonnaise, green onions and seasonings. Microwave briefly, just until warm. Stir to blend. Put cold pasta in large bowl. Pour sauce over pasta. Mix well. Serve chilled. Makes 6 to 8 large servings.
Mix in order given. Bake 1 hour at 350° in tube pan. Cool 10 minutes in pan. Cool completely on rack.
Combine all ingredients in saucepan over medium heat, stirring until it comes to a boil. Remove from heat. Cool 5 minutes. Stir twice while cooling. Pour into shell. Cool 3 hours. Top with whipped cream.
Boil chicken until tender. Cool, then remove from bone. Set aside. Cook onions, milk and soup until tender. Cut chicken in bite size. Put in large baking dish. Pour soup mixture over chicken. Salt and pepper to taste. Mix stuffing according to box. Spoon over chicken. Bake until heated well. Serve hot.
Beat egg and oil in a large bowl. Add apples and nuts. Mix well. Gradually stir in dry ingredients. Pour into greased loaf pan. Bake at 350° for 35 to 40 minutes.
Cut lettuce into bite-size pieces. Mix other ingredients as listed and mix thoroughly. (Cheese must be grated.)
Cook broccoli until tender. Make sauce with cheese, milk, juice and garlic salt. Place broccoli in serving bowl and pour sauce over. Garnish with pieces of pimento or red pepper.
Mix sugar and flour together. Beat eggs well; mix with sugar and flour. Add the pineapple. Put in a greased baking dish. Crumble bread on top; slice the stick of butter on top. Bake for 1 hour at 400°. Makes 4 to 6 servings. Delicious served as a side dish with baked ham.
Cook lentils according to package directions. Cook other vegetables until tender. Combine all ingredients in large pot. Simmer 30 to 45 minutes.
Wash grapes. Strain with Foley mill. Boil ingredients 20 minutes; strain and immediately pour into jars.
Caramelize 3/4 cup sugar in heavy skillet over medium heat until a rich brown color. Pour in 13 x 9 x 2-inch oval baking dish, rotating to cover the sides evenly (warm dish first). Cool. In a large bowl, beat egg substitute. Gradually add remaining sugar. In a large saucepan on medium heat, stir milk and cinnamon stick. When milk bubbles, remove stick, then slowly add milk mixture to egg mixture, stirring constantly. Stir in vanilla. Place all combined ingredients into the oval baking dish. Place in a larger baking dish and add water to 1-inch height in the outer pan. Bake in a preheated 325° oven, uncovered, about 90 minutes. Because of all the fat-free ingredients, it takes longer to set up. Cool on wire rack and refrigerate up to 6 hours before unmolding. Loosen edges of flan with a spatula and invert. Rectangle cooking pans will do; ovals are prettier. Serves 8.
Combine the first 4 ingredients and 1 cup of water in saucepan. Cook over low heat until thick and clear. Stir constantly; cool slightly. Stir in gelatin and food coloring until gelatin dissolves. Arrange strawberries in a pie shell. Pour glaze over the top. Garnish with cream and additional strawberries.
Mix peanut butter, melted chocolate chips and margarine. Pour over Rice Chex, coating as evenly as possible. Dump coated cereal into bag of powdered sugar and shake well. Seal in container; keeps well.
Mix well. Shape into balls. Do not brown. Place in 9 x 13-inch pan.
Combine all ingredients and simmer for 30 minutes more or less as desired. Mexican cornbread is good with this.
In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent. Add 1 teaspoon salt, carrot, celery and eggplant. (If you use zucchini, add it with the green pepper.) Mix well. Add oregano, black pepper and basil. Cover and cook over low heat, 5 to 8 minutes. Add green pepper, stock, puree, cooked beans and wine. Cover and simmer 15 minutes. Add tomatoes and remaining salt. Keep at lowest heat until 10 minutes before you plan to serve. Then, heat the soup to a boil. Add pasta, and boil gently until pasta is tender. Serve immediately, topped with parsley and Parmesan. Makes 4 to 6 servings.
Combine and chill. Can be used as sandwiches, egg filler, stuffed tomatoes or green peppers. Rolled up in thin canned biscuit dough baked at 325° for 4 to 5 minutes makes excellent egg puffs. Serve hot.
Bring peas, ham hocks and water to a boil. Skim froth off; simmer 1 hour partially covered. Add 1/2 slab bacon (no rind) and simmer 1 hour. In large skillet, saute 2 1/2 to 3 cups leeks in 2 tablespoons butter for 8 minutes. Add 1/2 teaspoon minced garlic and saute 2 minutes. Add to the kettle with the celery and simmer 1 hour. Remove ham hocks and cut up the meat. Return to soup. Add 3/4 pound Polish sausage (halved lengthwise and cut into 1/4 inch slices). Simmer covered for 10 minutes. Let soup stand overnight, uncovered. Reheat and add 1/2 cup dry white wine and 1/2 cup light cream. Salt and pepper to taste. Sprinkle with minced parsley.
Generously grease two 8 x 4-inch or 9 x 5-inch loaf pans. Lightly spoon flour into measuring cup; level off. In a large bowl, combine 1 1/2 cups bread flour, oats, salt and yeast. Blend well. In medium saucepan, heat water, corn syrup and margarine until very warm (120° to 130°). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in whole wheat flour and rye flour to form a soft dough. On floured surface, knead in up to 1 cup bread flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80° to 85°) until light and doubled in size, about 1 hour.
Layer all ingredients in large salad bowl in order listed. Let marinate at least 12 hours. Toss before serving.
Cream butter and beat in sugar. Add eggs, one at a time, then add bananas. Sift flour with baking powder and soda. Stir flour into egg mixture and add vanilla. Fold in sour cream and add nuts. Pour into 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Mix first four ingredients. Beat egg whites until stiff. Add into mixture, then pour in pie crusts and bake. When cool, add Cool Whip if desired.
Dissolve yeast and sugar in warm water in medium bowl. Mix in baking mix and milk until dough forms. Gently smooth into ball on surface dusted with baking mix. Knead 10 times. Roll 1/2-inch thick. Cut with 2-inch biscuit cutter. Place on ungreased cookie sheet. Let rise in warm place about 30 minutes or until soft and puffed. Heat oven to 425°. Bake 6 to 8 minutes or until golden brown.
Pour warm melted oleo over chocolate chips and let stand. Measure the rest of the ingredients. Stir melted chocolate and oleo with rest of the ingredients. Mix and pour into unbaked pie shell. Bake at 350° for 30 to 40 minutes. After pie cools, top with Cool Whip.
Grease a pan good. Place rice on bottom. Place cut up chicken on top of rice. Blend all other ingredients together. Pour liquid (soup and hot water) over chicken; sprinkle with parsley. Bake at 350° for 2 hours (1 hour covered and 1 hour uncovered). Use in a roaster. Enjoy!
Mix pudding and milk. Fold in Cool Whip. Layer whole crackers in bottom of 9 x 13-inch pan. Add 1/2 pudding mixture. Add another layer of pudding and crackers, ending with crackers. Spread chocolate icing on top. Chill. Keep refrigerated.
Combine all ingredients in a bowl, except flour; mix well. Stir in enough flour to make a soft dough. Dough will be softer than regular dough. Turn out on floured surface, knead lightly a few times. Roll to 1/4 inch thickness; cut with a 2-inch biscuit cutter. Place on ungreased baking sheet and bake at 350° about 15 minutes. Makes 17 biscuits. Use only 1/4 cup sugar if potatoes are naturally sweet and juicy.
Soften cream cheese. Beat in preserves and Amaretto until smooth. Fold in Cool Whip. Enjoy with fruit of your choice.
Mix ingredients together and store in airtight container. Add 1 to 2 teaspoons to cup of hot water. Very good!
Mix all ingredients together and drop by teaspoon into hot deep fat. Cook until golden brown and center is done. Can be mixed ahead of time, but do not stir any more. Yield: Approximately 15.
Mix in large bowl. Mix together oil and all other ingredients, except crackers. Put crackers in large bowl, mix other ingredients in small cup or dish, then pour over crackers. Thoroughly mix until every cracker is coated. (It looks greasy, but they aren't). Let stand 1 to 2 hours and mix often. They are finished when the crackers look dry.
Mix together the first 5 ingredients. In a pan, saute the onion, garlic and chili flakes in oil. Saute until onion is transparent, then add to soup mixture. Spread mixture into a casserole dish.
If you like a zip to your soup, 1/2 teaspoon of hot paprika can be combined with regular paprika for 1 tablespoon.
Peel and core apples. Grind pears and oranges and lemon (with skins). Add sugar and cook 1 to 2 hours or until thick. Add pineapple and boil briskly for 45 minutes. Put in jars and cover firmly. After 1 hour, seal tightly.
In a large pan over medium heat, make a dark roux with olive oil and flour, stirring constantly. When brown, add onions, green pepper, green onions and parsley. Saute on low for 10 minutes. Add salt, pepper, cayenne, Cajun seasoning, hot sauce, Worcestershire and basil. Simmer 5 minutes. Add corn, tomatoes and broth. Cover and simmer for 1 to 1 1/2 hours. Add shrimp during last 15 to 20 minutes of cooking time. Makes 2 1/2 quarts.
Slice squash in 1/4 inch slices. Dip into egg wash and into cornmeal. Place into hot oil and fry until brown.
Cream butter and shortening. Gradually add 2/3 cup sugar and flavorings, beating until light and fluffy. Gradually add flour; beat well. Stir in chopped pecans. Shape into 1-inch balls. Place on ungreased cookie sheets. Bake at 350° for 20 minutes. Remove immediately from cookie sheets and roll in powdered sugar. Cool and roll again in powdered sugar. Yields about 3 1/2 dozen.
Layer first 9 ingredients in order listed in a large salad bowl. Cover tightly. Refrigerate several hours or overnight. Top with corn chips. Toss gently before serving. Yields 6 to 8 servings.
Whip the first 4 ingredients together in mixing bowl. Pour into two 8-inch graham cracker crusts. Chill 1 hour. May garnish with lemon slices. Very light dessert after heavy meal.
Mix all ingredients together and drop a teaspoon of mixture in deep fat at medium heat. Fry like doughnuts. Drain. Serve with syrup, honey, jelly or butter.
Slice open one side of pepper. Clean out seeds, depending on taste. Fill with cheese. Mix milk, egg, flour and salt. Beat into batter. Heat oil. Dip into batter. Deep fry. Drain on paper towel.
Saute onion, celery and carrots until soft. Put in soup pot. Add chicken broth. Heat until very warm. Add Tabasco sauce, Worcestershire sauce and mustard. Mix cheese with flour and add to soup. Stir until cheese is melted. Add beer. Serve with garlic croutons. Sausage can be added for a complete meal.
Boil 1 cup water and 1 stick of oleo. Add flour. Beat 4 eggs one at a time into flour mixture. Spread in an oblong pan. Mix can of pumpkin, 2 cans of milk, 2 eggs, brown sugar and pumpkin spices. Pour on top of the spread mixture. Bake at 400° for 10 minutes. Turn down to 375° and cook for 45 minutes more. Check with knife and if clean, it's done. This has a nice brown crust on top.
Wash lentils, drain and combine all ingredients. Bring to boil and reduce heat. Cook 30 to 40 minutes or until lentils are tender. May be garnished with thin slices of wieners or smoked sausage. Ummm good!!!!
Mix in order. Mix dry ingredients and add to other. Chill. Roll in balls and place on greased cookie sheet. Bake at 375° for 15 minutes.
Beat eggs. Add oil, sugar, zucchini, then add flour, baking powder, soda, salt, vanilla, cinnamon and nuts. Grease and flour pans. Bake in 9 x 13 pan for 35 minutes at 350°. You may bake in 2 loaf pans about 1 hour at 350° or five 4-inch by 8-inch loaf pans for 40 minutes or Bundt pan for 40 minutes.
Place bottom crust in pie pan. Put in well drained potatoes. Remove oysters from containers with slotted spoon and put over potatoes. Set aside oyster liquor to make a sauce. Place egg slices over oysters. Dot butter over top and sprinkle with celery salt and lemon pepper seasoning. Place top crust on pie. Cut slits in top. Bake 10 minutes at 400°. Lower to 375° until crust is lightly brown, about 30 minutes. Let stand a few minutes before serving. Drain.
Combine first 6 ingredients and add crackers and crab meat. Mix lightly not to separate lumps. Makes about 6 crab cakes.
Mix yeast and hot water. Scald milk. Add sugar, shortening and salt to milk. Cool to lukewarm. Add flour and beat well. Add egg and yeast water. Add 1 1/2 cups more flour. Mix well. Put in greased bowl. Turn dough to grease the top. Cover and let rise in warm place until double. Place on floured board and knead. Pinch off rolls and let rise again. Bake at 400° for 12 to 15 minutes.