HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take enough frozen berries from freezer to fill a pie tin. Drain off liquid after berries are thawed. Make a strawberry sauce by adding about 1/2 cup sugar and cornstarch to liquid and boiling until it is thickened. Take an unbaked pie shell. Sprinkle the bottom with flour thinly. Put in strawberries. Cover with 1 cup sugar, then pour over the cooled strawberry sauce, enough to fill pan. Cover with top crust and prick with a fork. Sprinkle a little sugar on top before baking. Bake in 375° to 400° oven for about 1 hour.
Heat oven to 375°. In large skillet, brown sausage, onion and green pepper; drain well. Combine eggs, cheese and sausage mixture.
Cook cauliflower in boiling salted water. Drain; cool and break into flowerets. Arrange alternate layers of cauliflower, bacon and cheese in well greased casserole. Beat eggs with milk and seasonings. Pour over all. Bake at 350° for 30 to 35 minutes.
Slit each shrimp down the back without removing the shell. Flatten and place cut side up in a shallow broiler pan. Sprinkle with the garlic and olive oil and put under a preheated broiler. Broil 3 minutes, then turn the shrimp. Broil an additional 4 minutes, or until the flesh is opaque and the shrimp are cooked through. Transfer to a warmed platter. Pour the cooking liquid over the shrimp and sprinkle with the parsley and lemon juice. Garnish with lemon wedges. Makes 4 servings.
Peel and chop the tomatoes. Chop the peppers and onions. Mince the garlic. Combine vegetables in a processor bowl, in batches, until they are well pureed. Pour the puree into a heavy saucepan and add the salt and sugar. Combine allspice, celery seed, cloves, cinnamon, bay leaves and mustard in a cheesecloth bag and add to the puree. Add vinegar, stirring to blend. Cook uncovered until volume is reduced by half. Remove spice bag; pour into jars and seal. Makes about 5 pints.
Cook ground beef; drain excess fat. Add cheese and soup and simmer on low heat until cheese is melted. Add salsa and blend well. Serve dip with your favorite tortilla chips.
Cream shortening and sugar. Add remaining ingredients in order. Drop by teaspoon onto ungreased cookie sheet. Flatten with fork. Bake at 350° until lightly tanned, about 12 minutes. Sprinkle with powdered sugar while warm.
Combine egg yolks and rest of ingredients until well blended. Beat egg whites and fold into batter. Pour batter into 2 prepared 9 inch baking pans. Bake at 375° for 25 to 30 minutes or until toothpick inserted in the middle comes out clean. Allow to cool then frost with cream cheese frosting.
Dissolve lime Jell-O in 1 1/2 cups hot water. Add 1 1/2 cups cold water. Pour into oblong pan; chill until partially set. Dissolve lemon Jell-O in 1/2 cup hot water in the top of a double boiler. Add marshmallows; stir to melt. Remove from heat. Add 1/2 cup drained pineapple juice and cream cheese; beat until well blended and stir in pineapple. Cool slightly. Fold in whipped cream and mayonnaise. Chill until thickened. Pour over the layer of lime Jell-O. Chill until almost set.
Preheat oven to 350°. Mix cake mix to box directions. Melt margarine in bottom of 9 x 13 baking dish or cake pan. Mix crushed pineapple and brown sugar with margarine in baking pan. Pour cake batter over this pineapple mixture, but do not stir. Bake about 30 minutes or until done. Cool slightly (5 to 10 minutes) and turn out on flat tray with pineapple on top. Garnish with maraschino cherries if desired. Serve warm with Cool Whip topping.
Put all ingredients, except broth, in frying pan and cook until long grain rice appears a little yellow. Add bouillon and put everything in a greased 2-quart casserole. Cover and bake for 1 hour and 15 minutes at 325°.
Brown hamburger and chopped pepper and onions. Drain grease well. In a crock-pot, mix tomatoes, tomato sauce and chili dry mix. Mix well. Add hamburger mixture. Simmer on low all day. One hour before serving, add drained kidney beans and pintos. Serve chili hot and garnish with grated Cheddar cheese. Crackers.
Coat duck with flour; fry in melted butter. Add onion, tomato juice and mushrooms. Cook until onion is tender. Cook duck until tender. Remove duck; stir sour cream in juice. Pour over duck before serving.
Cook, drain and rinse noodles. Brown hamburger with onion and pepper; drain. Mix in lightly, corn and the 2 cans of soup, salt and pepper. Place in large shallow baking dish. Grate cheese on top and put in pimento (or ketchup) around the top. Bake at 300° for 1 hour. You may use onion flakes, celery seed or any other seasonings instead of onion.
Cut and clean escarole. Boil for 10 minutes. Drain and set aside. Cut spareribs discarding excess fat. Put in pan with water to cover. Boil 1/2 hour. Skim off foam. Add escarole, garlic, salt, pepper and red pepper. Simmer 30 to 45 minutes more.
Cook raisins in water until soft. Drain and add applesauce, eggs, oil and sweetener to raisins and mix well. Add remaining ingredients and mix well. Pour into a glass 9 x 13-inch pan greased with diet margarine. Bake in a 325° oven for 45 minutes. Serves 16.
In a saucepan, prepare pudding according to package directions, using 3 3/4 cups milk. Remove from heat and cover surface of pudding with plastic wrap to prevent a skin from forming. Let cool 30 minutes.
Brown bratwurst in medium skillet over medium-high heat, turning occasionally. In medium bowl, combine all remaining ingredients. Add to skillet. Reduce heat; cover and simmer 8 to 12 minutes or until apples are tender, stirring occasionally. Makes 4 servings.
Cook fettuccine according to your taste of doneness; drain. Meanwhile, in small saucepan, melt butter over medium heat; gradually stir in cheese, then cream until well blended. Continue heating sauce, stirring constantly, just to boiling point. Remove from heat; stir in parsley. Add sauce to hot fettuccine; toss lightly. Serves 6.
Cook breasts and remove meat from bones. Add soup. Mix in the celery and mayo. Add some salt. Put in a 9 x 13-inch baking dish. Cover this mixture with the stuffing mix. Bake, uncovered, at 350° for 30 minutes.
Boil potatoes and mash with sour cream, cream cheese, butter, salt and pepper. Add milk to right consistency. Put in greased casserole (2-quart) and dot with butter. Sprinkle with paprika. When ready to serve, bake at 350°, uncovered, for 45 minutes.
Cook potatoes and butter in oven at 350° for 40 to 45 minutes until brown. Brown ground beef. Salt and pepper ground beef and potatoes. Sprinkle half the cheese (shredded) over the potatoes. Sprinkle ground beef over cheese. Add remainder of the cheese and stretch crescent rolls over the top. Bake according to crescent roll directions until brown.
Mix dry ingredients. Add remaining ingredients except carrots and raisins. Beat well. Add carrots and raisins. Bake at 350° in tube cake pan for 30 minutes.
Cut ham up very fine. Mix with cream cheese, Worcestershire sauce and Accent. Roll into a ball. May be rolled in nuts.
Melt margarine in oblong dish. Toast buns and break into bite size pieces. Soak in melted margarine. Sprinkle with nutmeg and stir well. Beat eggs; add sugar and scalded milk to eggs. Pour over bread pieces. Sprinkle with nutmeg. Bake at 350° for 25 minutes.
Place chops in pan. Mix together soups and water. Stir in rice. Pour over pork chops. Seal with foil. Bake 2 hours at 350°. Makes 10 servings. Covers 8 pork chops.
Brown beef, onion and pepper in large skillet; drain off the fat. Add the tomatoes, cooked macaroni and diced cheese. Stir gently; add tomato soup. Cook on low until hot and cheese is melted.
Mix Cool Whip and pudding mix. Drain cocktail and pineapple. Add this and remaining ingredients. Put in an 8-inch square pan.
Skin tomatoes; core and remove as many seeds as possible. Process in food processor until almost pureed. Pour into nonmetalic bowl; add vinegar, salt, pepper and cumin. Chop onion. Mince garlic and add onion and garlic to bowl. Clean peppers; mince in processor. Add to bowl. Great with tortilla chips covered with melted cheese.
Cook gizzards and livers in water with seasonings. Boil 20 to 30 minutes or until tender. Grind and set aside. Save broth.
Brown sausage in skillet until crumbled and cooked through. Drain off grease and set aside. Saute onion and green pepper in butter until tender. Combine rice, eggs, milk, 1 cup cheese, dry mustard, salt and pepper. Add sausage, onion and green pepper to this mixture. Pour into a 9 x 13 greased casserole dish. Bake, uncovered, at 350° for 30 to 40 minutes. Top with other cup of cheese and stick back in oven until melted. Allow dish to set 10 minutes before serving.
Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside. Mix flour, soda and salt. Beat in flour mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 (9-inch) layer pans lined on bottom with waxed paper. Bake at 350° for 30 minutes. Cool for 15 minutes; remove and cool on rack. Spread frosting between layers and over top of cake.
Cream sugar, butter and eggs. Add boiling water. When using cocoa, dissolve cocoa in boiling water. Add flour, baking powder, vanilla and nuts. Bake at 350° for 15 to 20 minutes, no longer.
Brown garlic in some oil. Flour roast and brown in oil. Combine first 6 ingredients and simmer 1 1/2 hours. Slice a whole onion and lay on roast. Mix remaining ingredients and pour over roast. Continue cooking for another hour.
Fry sausage. Pour off grease, drain on paper towels. Place in frying pan butter, celery and onion and fry until celery is soft. Pour over breadcrumbs. Add sausage. Mix together milk and eggs. Pour over crumbs and add poultry seasoning, to taste. Add mushroom pieces chopped fine. Stuff turkey and enjoy.
If using venison, soak for 2 hours in water and vinegar solution. Use enough water to cover by 2 inches. Pat dry. Sprinkle with garlic salt to taste. Flour lightly.
Brown ground beef. Cook off some of the fat from the bacon. Combine ingredients. Bake at 350° for 1 to 1 1/2 hours (slower cooking makes for better flavor). Or put in slow cooker on high for 3 hours.
Combine pudding mix and milk; mix well. Fold in whipped topping and beat 2 minutes at medium speed of electric mixer. Butter a 9 x 13-inch pan. Place a layer of whole graham crackers in pan. Spread half of pudding mixture over crackers. Top with second layer of graham crackers. Spread remaining half of pudding mixture over crackers. Top with a third layer of graham crackers. Pour cooled Chocolate Topping over cake. Refrigerate until ready to serve. Yield: 12 to 15 servings.
Combine oleo, eggs, sugar and milk; cook until it comes to boil. Remove from heat and cool 1 minute. Add pecans, coconut and graham cracker crumbs. Grease 13 x 9-inch pan and line with whole graham crackers. Pour filling over crackers evenly. Top with another layer of graham crackers over filling.
Sift together flour, cocoa and sugar. Then add milk, egg yolks, vanilla and butter. Cook over medium heat until thickened (stir constantly). In large bowl, pour vanilla wafers. Cover with pudding mixture and make meringue. Pour meringue over pudding and brown on broil.
Combine flour, salt, soda and sugar. Cut in Crisco. Dissolve yeast in buttermilk. Combine dry ingredients in liquid and roll out on floured board. Cut with floured cutter. Let rise 1 1/2 hours. Bake on greased baking sheet 12 to 15 minutes at 375°.
In a bowl, with electric mixer, combine cream cheese, peanut butter, sugar and milk. Beat until smooth. Gently fold in Cool Whip. Pour into crust. Freeze for 4 to 6 hours. Thaw for 10 minutes before serving.
Cook ground beef with onion, salt, pepper and garlic salt. Add tomatoes, creamed corn, olives and tomato sauce. Mix well. Cook noodles and drain. Combine noodles with meat mixture. Stir well. Place in a 9 x 13-inch pan. Top with strips of raw bacon, which has been cut up. Bake at 350° for 45 minutes. Sprinkle with Parmesan cheese and return to oven for 5 minutes longer. Serves 10 to 12.
Put sausage and cheese in bowl. Let it set until room temperature. Add Bisquick and mix. Roll in balls. Freeze. Bake at 325° for 25 minutes.
Soften cream cheese. Spread on tortillas. Arrange garnishes on top. Roll up tightly. Store in plastic wrap in refrigerator until ready to serve. Cut into 3/4-inch slices. Place cut-side down on serving tray.
Melt butter in saucepan. Remove from heat (or microwave). Add powdered sugar, coconut and food tint, if desired. Mix well. Shape rounded teaspoonful of mixture into balls. Make indent in center of each and place on cookie sheet. Fill centers with melted chocolate. Chill until firm. Store in refrigerator. Makes 3 dozen.
Mix cream cheese and horseradish; spread on serving plate. Spread remaining ingredients over cheese and serve with crackers.
Mix with mixer and cook in double boiler; stir until thick. Cool in refrigerator. While cooling, whip 6 egg whites, 1/8 teaspoon salt, 1/2 cup sugar and 1 teaspoon vanilla. Whip until stiff. Pour into cooled mixture and serve with nutmeg and whipped cream.
Mash bananas well with fork. Combine ingredients, except bananas. Add bananas. Bake in a deep narrow loaf pan for about 1 1/4 hours. Bake in a slow oven at 350°.
Cream butter and sugar. Add eggs. Add flour and milk alternately, beginning and ending with flour. Stir in nuts and bananas. Use 1 cup bananas for drier bread or 1 1/2 cups for moist bread. Add vanilla. Pour into greased and floured loaf pan. Bake at 350° for 50 minutes (may take longer for moister bread). Yields 1 loaf.
To thicken cooking liquids in pot roasts and stews, try the French way: Blend equal parts (2 tablespoons each) butter or margarine and flour (called beaurre manie). Drop small bits into the bubbling liquid while stirring briskly. If you need more, just add until gravy is thickened as you like it.
Brown sausage, drain. Add onions; cook until tender. Add combined eggs, milk and pepper. Cook slowly, stirring occasionally, until eggs begin to set. Add cream cheese; continue cooking; stirring occasionally until cream cheese is melted and eggs are set. Sprinkle with chives. Yields 6 servings.
Add water to frozen concentrates as directed on cans and mix all together. Add the pineapple and apple juice, mixing well. This is best to let stand several hours before serving, or freeze until about 3 hours before serving and set out to thaw until mushy. Add ginger ale before serving. Yields 25 servings.
Cut potatoes as for French frying. Pour melted butter in baking dish. Swish potatoes until all pieces are coated. Season with salt and paprika. Cover, then place in 350° oven for about 55 minutes. (Real, real good.)
Toss bread crumbs with 1 tablespoon margarine. Cook and stir shrimp in 1/4 cup margarine until hot. Stir in soup, milk and lemon juice. Heat, stirring frequently, until hot. Serve over hot rice. Sprinkle with bread crumbs. Makes 4 or 5 servings.
Preheat oven to 350°. In a 1-quart casserole, combine vegetable soup mix, sour cream, broccoli and 3/4 cup cheese until smooth. Top with remaining 1/4 cup cheese. Bake 30 minutes or until heated through. Serve with fresh vegetables, breadsticks or crackers. Makes about 3 cups dip.
Slice unpeeled tomatoes 1/2-inch thick. Dip each slice into beaten egg, then flour. Fry in butter until lightly brown on each side. Stack in casserole, 3 to 4 slices high, sprinkling each slice lightly with sugar, salt and pepper. Bake at 350° for 30 minutes.
Place tortilla chips in 12 x 15 x 2-inch Pam sprayed pan. Crush chips slightly. Add cut up turkey. Blend 1 cup broth and remaining ingredients (except cheese) and pour over turkey. Top with cheese. Cover with foil and bake in 350° oven about 45 to 50 minutes.
Mix together cake mix, mandarin oranges, eggs and oil. Beat exceedingly well. Pour into a 9 x 13-inch greased and floured pan. Bake at 350° for 30 minutes. When cool, top with the pineapple and instant pudding mixed together until thick, then add whipped topping. Spread on cake.
Beat egg. Put egg and butter in saucepan. Add salt, sugar and fruit juice. Cook over water until thick, about 5 minutes. Add lemon juice. If too thick, thin with cream.
Line an 8 x 8 x 2-inch baking pan with aluminum foil. Sift together sugar and cocoa into 2-quart baking dish. Add evaporated milk and butter. Do not stir. Place in microwave for 2 1/2 minutes or unti margarine is just melted. Stir in vanilla and nuts to blend all together. Turn fudge into aluminum foil-lined pan. Smooth out. Place in freezer 10 minutes to set into 64 (1-inch) squares. Nuts may be added on top.
Cook onions and mushrooms in butter in large skillet until tender. Stir in rice, chicken, broccoli and condensed soup. Pour into buttered 1 1/2-quart baking dish, top with cheese. Bake at 350° for 20 to 25 minutes. Makes 6 servings.
Dip chicken in flour. Place, skin side down, in melted butter in 2-quart shallow baking dish. Bake, uncovered, in a 425° oven for 30 minutes. Turn chicken and bake 15 to 20 minutes longer. Pour off excess fat. Add onions and mushrooms.
Heat butter in a 3-quart saucepan. Saut onions until tender (low heat) about 5 minutes. Add vegetables, broth, salt and pepper. Cover and simmer until the vegetables are tender but not over cooked. Reduce heat. Add the 3 1/2 cups milk. Heat the soup until the milk is hot (do not boil). Blend flour with 1/2 cup cold milk and add slowly to soup, stirring constantly. Cook very slowly until soup is bubbly and slightly thickened. Do not boil.
Soak for 3 to 4 hours or overnight. Bake at 350° for 45 minutes.
Combine soup and milk. Arrange broccoli and chicken in a shallow baking dish. Pour soup mixture over the broccoli and chicken. Top with buttered bread crumbs. Bake at 450° for 10 minutes or cover and microwave on High for 6 minutes, rotating dish after 3 minutes.
Boil chicken; debone. Tear up 10 tortilla shells. Place in bottom of 8 x 11-inch baking dish. Pour 1 cup chicken broth over the tortilla shells. Mix together chicken soup, mushroom soup, Ro-Tel tomatoes, chili pepper and garlic. Place in baking dish in the following order: chicken, onion, tortilla shells and cheese. Pour mixture over layers. Bake at 350° for 30 to 35 minutes.
Cook chicken and bone. Cook broccoli and drain. Melt butter and blend flour in broth. Stir until thick. Stir in sherry, salt and nutmeg. Keep warm. Slice chicken, blend mayonnaise with 1/2 cup Parmesan cheese into sauce. Pour 1/2 of this over broccoli; put chicken on top of this. Pour remaining sauce over this and sprinkle with other half of cheese. Bake 20 minutes in 350° oven. Butter dish before putting in broccoli.
Place ground beef in a kettle. Combine ketchup, mustard, horseradish, Worcestershire sauce and salt in a 1-cup measuring cup. Stir into beef. Fill the same cup with warm water and add to meat mixture. Use the same cup to measure onion; add to meat mixture. Stir in Accent and cook on low heat, stirring constantly, 15 minutes or until meat is in fine pieces. Increase heat slowly until mixture boils. Boil 25 minutes. Stir every few minutes to keep from sticking.
Combine all ingredients, except flour and oil. Shape meat into small balls. Roll in flour. Brown meatballs on all sides in oil over medium heat. Yields 8 servings.
Mix all ingredients together and pour into pie crust. Bake at 300° until brown and set well.
Dissolve the jello in the boiling water. Add the cold water, pineapple juice and sugar. Blend thoroughly. Then chill or place in juice cans, cartons or freezer bags. Freeze. No ice needed. Just simply place in punch bowl and add ginger ale when ready to serve.
Cream together butter and sugar. Blend in melted chocolate and add eggs. Beat well. Blend in peppermint and almond extracts. Use foil cupcake liners. Fill each cup 3/4 full. Place whipped cream on top of each. Sprinkle with nuts and top with cherry half. Freeze for 2 hours. Defrost 10 to 15 minutes before serving. Serves 12 to 14.
Steam and drain asparagus. Trim crusts of bread and flatten with a rolling pin or water glass. Mix cream cheese (softened), crumbled bacon and sliced green onions. Spread mixture on each slice of bread and place an asparagus spear on bread with mixture. Roll bread slice jelly roll style. Dip in melted butter or oleo, then roll in grated Parmesan cheese. Spray cookie sheet with Pam. Bake at 375° for 10 to 12 minutes; turn and bake until brown. Cool a bit and slice in half or thirds.
Boil celery, but keep it a little crisp. Drain, mix soup, water chestnuts, butter and almonds in a 2 quart casserole dish. Add celery. Sprinkle bread crumbs on top. Bake at 350° for 30 minutes.
Mix sugar, flour and salt. Beat egg yolks; add milk. Stir into flour mixture, blending well. Cook over hot water until thickened, stirring constantly. Cover; cook 10 minutes. Cool slightly. Add vanilla and 1 cup of coconut. Pour into pie shell; cool. Cover with meringue and sprinkle the rest of coconut over meringue. Return to oven at 325° for 15 to 20 minutes, or until brown.
Cream butter; gradually beat in granulated sugar. Beat in eggs, one at a time. Combine dry ingredients; add to egg mixture alternately with yogurt. Stir in pears and vanilla. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour.
Place apples in buttered baking dish; sprinkle with sugar and cinnamon. Combine butter, flour and brown sugar; spread over apples. Bake 30 minutes or until apples are soft and tops are golden brown.
Cook macaroni; drain. Put into bowl. Add Italian dressing, salsa, garlic powder, salt and pepper; mix well. Then mix everything else except mayo. When well mixed, add enough mayo to make moist. Enjoy!
Place peaches in buttered 8 x 8-inch pan. Remove crust from bread and cut in 5 fingers. Place bread over peaches. Mix sugar, flour and butter. Pour over bread. Preheat oven to 350°. Bake 35 to 45 minutes.
Saute all vegetables in butter. Bring the water to a boil. Add chicken bouillon and 1 cup uncooked rice. Add vegetables and pour into casserole dish. Cook, uncovered, for 40 to 45 minutes at 350°.
Have butcher split the trotters for you. Then scrub each one until super clean. Put the pigs feet and all other ingredients in a large pot and cover with cold water. Cover tightly and bring to a boil over high heat. Reduce heat and simmer slowly 3 to 4 hours or until fork-tender. Be prepared to dine! Serves 10 to 12.
Roll out dough in oblong shape on floured board or table. Spread apples evenly over dough. Sprinkle with sugar, salt and cinnamon. Start at the edge and roll as a jelly roll. Cut into 3 or 4 pieces and place into baking dish. Dot with margarine. Cover with boiling water. Cook at 400° until brown, about 30 minutes. Other fruits such as peaches, blackberries or strawberries may be used.
Mix together flour, butter, brown sugar and baking powder. Save 1/2 cup crumbs for top.
Cream first 3 ingredients; crush M&M's and add cereal. Shape into balls and chill.
Wash and clean wheat. Boil in 3 cups water for 1 hour, or until done. Drain and cool. Add other ingredients. Let set for 2 hours or overnight. (Colored marshmallows are very colorful, but do not taste very good if it sets overnight.) This will keep several days, if it lasts that long.
Place roast on a large sheet of heavy-duty foil; cover with dry soup mix and mushroom soup.	Add potatoes and carrots. Bring foil up and cover; roll and secure edges tightly about 6 inches above roast so no moisture escapes. Bake at 350° for 3 to 4 hours or until meat is tender.
Butter 9 x 13-inch baking dish. Slice potatoes 1/4-inch thick. Layer potatoes, onions and cheese (2 or 3 layers). End with pork chops. Pour mushroom soup and 1/2 cup Pet milk over top. Cover with foil and cook at 350° for 1 hour.
Arrange wings in shallow pan. Heat butter, soy sauce, sugar, water and mustard until butter and sugar melt; cool. Pour over wings and marinate at least 2 hours, turning once or twice. Bake in same pan in a 375° oven for about 1 1/2 hours, turning often. Drain on paper towels.
Mix by hand and pour into a 9 x 13-inch pan. Bake at 350° for 30 minutes.
Lightly grease a casserole dish (may use oil or Pam spray). Break uncooked spaghetti in half. Layer spaghetti, spaghetti sauce, cheese, and onions. Continue to layer until dish is filled. Bake at 350° for 45 minutes (covered). Bake, uncovered, for 15 minutes. Total baking time is 1 hour. Serves 4 to 6.