HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover sliced onions with all ingredients. Place in 2-quart covered dish. Chill at least 24 hours, stirring occasionally.
Wash, peel and grate potatoes. Add remaining ingredients. Fry and then cover until ready to eat them.
Wash and cut rhubarb and fill a greased cake pan half full of rhubarb. Sprinkle sugar over rhubarb, then sprinkle dry package Jell-O over sugar. Spread dry yellow cake mix on top of Jell-O. Pour 1 1/2 cups water over the top. Bake at 350° for 45 minutes or until rhubarb is done. Cool and refrigerate.
Cut ribs into serving sized pieces. Place into a Dutch oven and cover with water. Add 3/4 teaspoon salt and bring to a boil. Cover; reduce heat and simmer 45 minutes; drain. Place ribs in shallow baking pan. Combine next nine ingredients, mixing well. Pour sauce over ribs; bake uncovered at 350° for 25 minutes, basting occasionally. Garnish with green onions, if desired. Makes 3 to 4 servings.
Sift together flour, baking powder, soda and salt. Combine shortening and sugar and cream well. Blend in eggs, milk and vanilla. Add dry ingredients and 1/3 cup maraschino cherries. Crush cornflakes. Pull off walnut-size pieces of dough and roll into balls. Roll balls in cornflakes. Place on a greased cookie sheet. Top each cookie with 1/4 of a cherry. Bake at 375° for 10 to 12 minutes.
Combine first 4 ingredients and salt. Add meat; mix well. In shallow baking pan, shape into 7 or 8 circles about 4 to 4 1/2-inches in diameter, building a 1-inch high edge. Combine tomato sauce, mushrooms and basil; spoon into patties. Bake at 375° for 30 minutes. Lay cheese spoke-fashion atop pizzas. Bake 2 minutes longer or until cheese melts. Serves 7 or 8.
Preheat oven to 350 degrees. In small mixing bowl combine flour, oats, raisins, baking soda, and cinnamon, set aside.
In a large saucepan, bring peppers, sugar and vinegar to a hard rolling boil. Remove pan from heat and cool for 5 minutes. Add Certo and food color. Pour into sterilized jars. Usually add all green, but at Christmastime, halve the mixture with red and green. Makes about 12 baby food jars or 4 to 5 half-pint jelly jars.
Heat oven to 425°. In a small saucepan, combine honey, butter and salt. Melt and stir over heat. In a 9 x 13-inch baking dish, arrange sliced onions. Bake 45 minutes, until onions are golden brown.
Preheat oven to 400°. Mix all ingredients together, saving extra ketchup. Mold into loaf and put in baking dish. Cover top with extra ketchup. Bake at 400° for 20 to 25 minutes.
Sift flour and sugar into large mixing bowl. In saucepan, bring next 4 ingredients to a rapid boil. Stir in sugar and flour. Mix in other ingredients. Pour into 9 x 13-inch pan. Bake at 400° for 25 to 30 minutes.
Mix first 6 ingredients (mixture will be very thick). Mix sugar and cinnamon; stir in cake mixture. Save a few tablespoons to sprinkle on top of cake, after cake has been baked. Bake at 350° for 50 to 60 minutes in tube pan.
Blend the first 4 ingredients well. Chill 4 hours. Scrape out pineapple half and fill with mixture. Top with almonds. Serve with crackers.
Beat cheese until smooth. Gradually beat in sugar. Fold in sour cream and vanilla. Fold in Cool Whip. Blend well. Spoon into crust. Chill at least 4 hours until set. Garnish with fresh strawberries or pie filling.
Preheat oven to 350°. Lightly grease cookie sheets or line with parchment paper. Cream butter, sugars, peanut butter and eggs in large bowl until light. Blend in baking soda, vanilla and oats until well mixed. Stir in chocolate chips and candy pieces.
Cream shortening and sugars together. Add eggs and beat well. Sift dry ingredients and add alternately with pineapple to the shortening mixture. Bake at 375° for 15 to 20 minutes.
Add peanut butter to melted butter and mix well. Add remaining ingredients and mix well. Refrigerate 1/2 hour. Score and refrigerate until solid.
Prepare medium syrup by boiling sugar and water together; set aside to cool. Add flour and salt to lightly beaten eggs. Add milk and mix well. Cook mixture in double boiler until thick and smooth, stirring constantly. To this add half of the brown syrup and shortening. Remove from fire. Add vanilla and cool. Put 2 tablespoons of mixture in each tart shell. Place 4 pecans on top. Use remaining syrup to cover the pecans and put a tablespoon of whipped cream in the center of each. Put in icebox and chill. Makes 12 tarts.
Mix milk, sugar and salt well in 1 1/2 to 2-quart saucepan. Stir until it begins to boil (medium heat). Turn stove to simmer and let cook for 5 minutes, without stirring (time). Remove from burner. Mix in peanut butter and marshmallow cream, stirring until completely mixed. Pour into greased 8-inch square pan. Very easy recipe.
Cook Creamettes. Drain. Cook turkey. Skin and debone. Cut in small pieces. Hard cook the eggs. Peel and dice. Chop celery and pimentos. Combine these ingredients with salad dressing. Season with salt and pepper to taste. Serves 30. Keep refrigerated.
Preheat oven to 425°. Cut each biscuit into 4 pieces. Melt butter in a saucepan. Stir in onion soup mix and biscuit pieces over low heat, tossing gently, until biscuit pieces are thoroughly coated.
Baking Temperature: 350°. Baking Time: 8 to 10 minutes.
Peel eggplant, cut into 1/2-inch slices. Dip each slice in egg and then in bread crumbs. Brown in oil, drain on paper towel. Place a layer of eggplant in a casserole dish, sprinkle with Parmesan cheese and spoon a layer of spaghetti sauce over top. Repeat until all eggplant is used, topping last layer of sauce with Mozzarella cheese (a jar of sliced mushrooms is very good layered with this). Bake uncovered 15 to 20 minutes in a 350° oven.
Mix onion, garlic and beef and brown lightly. Add tomato sauce and 3/4 of the olives. Mix sour cream, cottage cheese and chopped chilies. Set this mixture aside. Crush tortilla chips and put into a baking dish that has been oiled or "Pamed" for the crust. Save some of the chips for garnish. Spoon meat mixture over the chips, spread cheese mixture over the meat. Grate Monterey Jack cheese over all; garnish with the leftover chips and 1/2 cup of the sliced olives. Bake at 350° for 30 to 35 minutes.
Cook noodles; drain. Combine noodles, tuna (drained), mayonnaise, celery and onion. Blend soup and milk; heat through. Add shredded cheese; heat until cheese melts. Add to noodle mixture. Turn into 2-quart casserole. Bake, uncovered, at 425° for 20 minutes. Makes 6 servings.
Combine first eight ingredients (garlic, catsup, steak sauce, oil, Worcestershire sauce, sugar, vinegar and hot sauce) in saucepan. Bring to a boil; simmer, uncovered, for 5 minutes. Combine beef, salt and pepper; form into 4 (3/4-inch thick) patties. Grill over medium-hot coals for 15 to 18 minutes (until done, turning once and brushing often with sauce). Serve on buns with desired toppings.
Beat eggs. Add salt and water. Mix in flour. Roll out thin on floured table. Slice in finger width slices. Cook in boiling chicken broth for about 20 minutes.
Combine cornbread mix, egg and milk. Stir well. Spoon mixture into a greased 8-inch baking pan. Bake for 15 to 20 minutes. Cool and crumble cornbread. Set aside.
Mix sugar, butter, milk, flour, salt and baking powder and spread in an ungreased pan. Arrange peaches on batter; sprinkle over peaches the 1 cup of sugar. Heat 1 cup of peach juice and pour over all. Bake in slow oven 1 hour. Add water to juice if necessary for 1 cup.
Heat oil in skillet. Add onion, green pepper, rice and beef. Stir over high heat until lightly browned. Add sauce and remaining ingredients. Mix well. Bring quickly to a boil. Heat to simmer for 25 to 30 minutes. Makes 4 servings. Meat may be omitted. Two cups grated cheese may be added just before serving.
Preheat oven to 425°. Melt butter. Add onions and celery; cook until soft. Add mushrooms; cook 3 minutes. Stir in flour; cook 1 minute. Stir in chicken broth and milk; cook until thickened. Add peas and seasoning; set aside. Cook carrots in 1 cup water for 5 minutes. Drain and add with chicken to sauce. Spoon into a 12 x 9-inch baking dish. Top with "Corn Bread Crust" (recipe in book).
Make a crust from the pretzels, margarine and 3 teaspoons sugar. Press in 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Put crackers in brown bag. Mix dry ingredients. Put in crackers. Shake. Pour on oil. Shake. Let set until oil soaks in, about 1 hour. Store in airtight container.
Peel and thinly slice cucumber. Set aside. In a medium bowl, combine vinegar, sugar and soy sauce. Add salt to taste. Toss sliced cucumber with mixture and chill for about 1 hour. Makes 3 servings.
In a mug, mix ketchup, water, mustard, vinegar and brown sugar. Pour over meat loaf. The Amish topping will make your meat loaf delicious!
Cook broccoli, drain and place in a greased casserole dish. Boil chicken breasts. Put chicken pieces on top of broccoli. Mix together chicken soup and sweet milk; pour over chicken and broccoli. Sprinkle desired amount of bread crumbs or cracker crumbs on top. When it is almost cooked, put some grated cheese on top. Bake at 350° for about 30 minutes.
Mix salad dressing, mustard and honey. Place chicken on greased grill over medium-hot coals (coals will have slight glow) or rack of broiler pan 5 to 7 inches from heat. Brush with 1/2 of the salad dressing mixture. Cook 8 to 10 minutes and turn. Brush with remaining salad dressing mixture. Continue cooking 8 to 10 minutes or until tender.
In a Dutch oven or large wide saucepan over moderately low heat, brown the beef, crumbling it with a fork; push beef to one side and spoon off any fat. Sprinkle meat with chili powder, salt and sugar; mix well. Add onion, green pepper, tomato sauce, water and bay leaf. Cover and simmer, stirring occasionally, for 1 hour. Remove bay leaf.
Mix jello with sugar and boiling water. Add warm cheese; mix well. Add apricots. Mix well. Add large size carton whipped topping. Mix well. Place in refrigerator to chill.
Saute onion in margarine or butter. Add soup. Stir and add pepper, sugar and Tabasco. In casserole, put 1 can of drained beans and 1/2 can bean sprouts. Sprinkle 1/2 water chestnuts and 1/2 of the fried onion rings on this. Cover with 1/2 of soup mixture. Repeat this for 2 layers. Sprinkle with grated cheese and bake in 350° oven until bubbly.
Mix and pour into buttered baking dish. Over batter, spread fruit. Bake at 375° for 45 minutes.
Preheat oven to 350°. Cook broccoli and drain. Trim crusts from bread. In buttered 12 x 8 x 2-inch pan, arrange 6 slices bread on bottom. Top with cheese, then broccoli, then ham. Cut rest of bread diagonally and arrange overlapping on top of casserole. Butter each slice on top. Beat eggs slightly; add milk, salt and mustard. Pour over casserole. Bake 45 minutes until set. Cover with foil if bread gets too brown. Serves 6 to 8. Make night before and refrigerate.
Cook broccoli and rice as directed on package. Saut onions and celery in butter. Add soup and cheese whiz. Add to broccoli and rice. Bake in oven until heated thoroughly.
Dissolve yeast in water. Blend together Crisco and sugar in large bowl. Add water mixture. Gradually add flour until dough is thick. Cover; let stand in warm place 15 minutes. Roll dough out on lightly floured surface; cut out with a biscuit cutter. Put a pat of butter on each. Fold over; seal edges with a fork or by pinching. Bake at 400° until golden brown.
Mix cake mix, oil, eggs and sour cream until well blended. Pour half of mixture into 13 x 9-inch baking dish, greased and floured.
Mix the the first 3 ingredients the night before in an airtight container. (I store this in the refrigerator, but the original recipe says to leave at room temperature.) At least 4 hours before serving, add the crab, shrimp, mayonnaise, salt and pepper. Mix well and refrigerate until ready to serve. This is really yummy!
Grate the cheese. Add softened oleo; mix well. Add flour, salt, pepper and nuts. Add a few drops of water to make into balls. Flatten balls between waxed paper. Bake about 15 minutes at 325°.
Preheat oven to 350°. Beat egg whites until firm. Gradually add sugar until stiff. Stir in nuts and chocolate chips. Drop by teaspoon on foil cookie sheet. Put in oven. Close door. Turn off oven. Do not open oven door. Go to bed. Wake up to cookies.
Drain tuna. Dice onion, celery and green pepper. Chop the boil eggs. Mix all the ingredients and add seasoning to taste. Place in refrigerator for about 2 hours before serving.
Mix first 5 ingredients, then add eggs, one at a time. Grease and flour Bundt pan and sprinkle with sugar. Bake at 350° for 1 hour. Take cake out while still hot. Sprinkle with powdered sugar for decoration.
Mix in order. Drop by teaspoon. Bake at 350° for 8 to 10 minutes.
Mix soup, sour cream, melted margarine, salt and cheese; add hash browns and mix thoroughly. Spoon into greased casserole dish. Mix corn flake crumbs with small amount of melted margarine. Sprinkle over top of casserole and bake 1 hour at 350°.
Fold all ingredients together and place in mold or 9-inch square dish. Let set overnight if possible. Should jell for at least 2 hours.
Mix all except butter. Melt butter in casserole bowl. Mix together sugar, flour and milk. Pour batter on the melted butter and fruit mixture on the batter. Do not mix. Bake at 350°.
Brown bacon in skillet and set aside. Brown onions in bacon grease until brown. Add livers and stir until not wet looking. Add raw rice and stir until rice is a nutty light brown. Add all other ingredients and cook slowly until rice is done. Do not overcook. Season with salt and red pepper to taste.
Put rice in bottom of pan. Pour onion soup over rice, then pour water. Place pork chops on soup. Bake 1 hour at 350°.
Mix the first 4 ingredients in a medium size bowl. Sift together the next 6 ingredients in a large bowl. Make a well in center and add pumpkin mixture. Stir in raisins. Turn into greased 8 1/2 x 4 1/2 x 2 1/2-inch pans. Makes 3 medium loaves. Bake at 350° for 1 hour. Test center with toothpick.
Cook over medium heat until thick or bring to a slight boil the flour and milk. Cool. Beat Crisco, granulated sugar and cooled milk and flour mixture until smooth. Add softened butter or margarine. Beat until light and fluffy. Frosts 8 or 9-inch layer cake. May add flavoring if so desired.
Arrange apples in pie shell. Combine 1/2 cup sugar with cinnamon and sprinkle over the apples. Sift the remaining 1/2 cup sugar with the flour. Cut in the butter until mixture is crumbly and sprinkle evenly over the apples. Bake in a hot 450 degree oven for 10 minutes. Reduce heat to 350 degrees and continue baking for 40 minutes until apples are tender.
Combine jello, cream	cheese and boiling water; chill until cold and syrupy. Fold remaining ingredients into jello and let set overnight.
Combine chicken and onion together. Spoon onto tortillas, sprinkle with cheese and roll up. Place in pan with sides touching in casserole dish.
Bake at 350° for 35 to 40 minutes. Serve warm with ice cream, whipped cream or applesauce.
In medium bowl, combine Eagle Brand, ReaLemon and food coloring; mix well. In small bowl, beat egg whites with cream of tartar until stiff but not dry; gently fold into Eagle Brand mixture. Turn into crust. Chill 3 hours or until set. Garnish with whipped cream and lemon slices, if desired. Refrigerate leftovers.
Beat eggs slightly and add all other ingredients. Mix and pour into 9 x 13-inch pan. Bake at 350° for 1 hour.
Cook ingredients for 5 or 6 minutes, or until thick. While still hot, add 3 tablespoons strawberry jello. Cool. Pour over fresh strawberries in baked pie shell. Top with whipped cream if desired and refrigerate.
Have the foil wrap large enough to be able to wrap and seal the roast. (Foil is easy to double and mold to make larger.) Place foil wrap in a shallow baking pan. On bottom of foil wrap, first sprinkle 1/2 the package of soup mix. Next add 1 can of mushrooms. Then in slices, add 1/2 stick butter. Then lay the roast (lightly seasoned with salt and pepper) on top of butter. Spread the remaining 1/2 packet of soup mix, the second can of mushrooms and last half of butter (in slices) on top of the roast. Bring the aluminum foil wrap up and seal the top with a double fold and seal ends well. Bake the foil wrapped roast (in baking pan) at 300 degrees for 3 hours. Cook egg noodles according to package directions. Top noodles with pot roast and mushroom juice. Makes 10 servings. This is a great easy recipe for company that makes others think you are such a gourmet!
Separate eggs. Cream butter and sugar. Add egg yolks and beat well. Beat egg whites until fluffy but not stiff. Fold into creamed mixture. Stir in the flour. Now stir in the nuts and the fruit. Refrigerate dough overnight. The next morning, put dough into an ungreased tube pan. It will go in the pan in chunks, as it is cold, but it will spread as it bakes. Bake 3 hours, beginning at 250° and gradually increasing heat the last hour and a half until it reaches 350°. The long slow cooking browns the pecans and makes this cake especially good. To decorate the cake, put whole pecans and pieces of pineapple and cherry halves on top of the cake as it rises and begins to bake. Serves 10.
Knead all ingredients, except nuts, into a ball. Put chopped nuts on a tea towel and roll ball to coat. To store, wrap in foil and freeze. Thaw in refrigerator for a day.
Butter and flour the sides of the sandwich tins and line the bottom with a disc of non-stick (silicone) cooking paper. Set the oven at 375°. Whisk the egg whites until stiff with a rotary or electric beater, add the sugar 1 tablespoon at a time and continue beating until the mixture is very stiff and stands in peaks. Whisk in the vanilla essence and vinegar, then fold in prepared nuts. Divide the mixture between the two prepared tins and smooth the top with a pallette knife; bake 30-40 minutes but no longer. The top of the meringue will be crisp and the inside soft like a marshmallow. Turn on to wire racks to cool.
In blender place oatmeal, Parmesan cheese, salt, paprika and pepper. Cover and blend about 1 minute or until thoroughly mixed.
Mix eggs and milk in one bowl. Mix flour and corn meal in another bowl. Dip perch, one piece at a time, into egg mixture, then dip perch, one piece at a time, into flour mixture. In a deep-fryer, heat oil to 370°. Add perch and deep-fry until each side is golden brown.
Cut sausage into 6 equal pieces (uncooked). Slice sausage 3/4 of the way lengthwise. Put a slice of Mozzarella cheese in sausage. Cook lasagna noodles. Wrap sausage and cheese with noodle. Hold together with a toothpick. Place in baking dish. Pour spaghetti sauce over noodles. Bake at 350° for 30 minutes.
Mix all ingredients together and roll or pat 1/2 inch thick and cut with biscuit cutter (makes 16 biscuits). Bake at 450° for 12 to 15 minutes.
Mix all ingredients and put in casserole dish. Cover with grated cheese and bake at 350° until cheese is melted and bubbling.
Sear roast in oil in Dutch oven. Add remaining ingredients but do not add any water. Seal top of Dutch oven by covering completely with foil and then covering with lid. Cook in a 350° oven about 3 hours. Do not open during cooking as it would allow the sealed juices and steam to escape. You do not want to lose any of the flavor. Also, it is easy to get burned. Let cool until lid can be safely removed.
Saute onions and green peppers in butter. Remove from heat and add small can of tuna, salad dressing, mustard, milk and soup. Add cooked macaroni. Sprinkle with cracker crumbs or potato chips. Dot with butter. Bake 30 minutes at 375°.
Combine sugar, water and cornstarch and cook over medium heat until mixture boils, stirring constantly. Boil 1 minute. Stir 1/2 of mixture into 6 beaten egg yolks. Blend all together and cook 1 minute more. Remove from heat and add remaining ingredients. Pour into baked pie shell and top with meringue.
Mix all ingredients and beat well. Pour into angel food or Bundt cake pan. Bake at 350° for 45 minutes or until done. Can be served plain, with whipped cream or iced.
Cream cheese and 2/3 cup sugar until fluffy. Add eggs, one at a time. Oil pie plate. Pour mixture in pie plate. Bake at 350° for 25 minutes. Remove and cool 20 minutes. Mix 3 tablespoons sugar, sour cream and vanilla. Pour over pie. Bake 10 minutes longer.
Combine berries and sugar. Let stand 20 minutes, stirring occasionally. Stir Sure-Jell into water. Bring to a rapid boil. Boil 1 minute, stirring constantly. Remove from stove and add to berries. Stir about 2 minutes. Cover bowl with paper towel and let stand 24 hours. Put in jelly jars. Top with wax paper rounds and then lids. Store in freezer. Recipe can be doubled.
Cream sugars and margarine. Add eggs, one at a time, beating well after each. Stir in milk, vanilla and oatmeal. Add dry ingredients (sifted together). Add raisins, chips and nuts. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 10-12 min. Makes 60 cookies.
Mix the top 4 ingredients until crumbly. Spread in a greased and floured 9 x 13-inch pan.
Mix together chicken, cheese, sour cream, onion and green chilies. In a large saute pan, heat enchilada sauce and cream of chicken soup until warm and blended. Heat each tortilla in sauce until soft. Remove and roll with 2-3 tablespoons of filling mixture. Place filled tortilla, seam down, in 13 x 9 pan coated with non-stick cooking spray. Place close together. Cover with remaining sauce. Cover pan with foil. Bake at 350 degrees for 20 minutes. Uncover and bake additional 10-15 minutes. Depending on how full each tortilla is, another pan may be needed.
Heat 5-quart kettle over medium heat. Add meat and cook until brown and crumbly. Add onion, cook until translucent. Stir in water, bouillon cubes, carrots, celery, bay leaf, green beans, basil, tomato sauce and macaroni. Cover and simmer 30 minutes or until pasta and vegetables are done to your liking. Before serving, stir in wine or fruit juice and remove bay leaf. Makes about 4 quarts.
Mix in blender until smooth. Add 1/2 envelope onion soup mix. Chill and serve. If too thick, add milk until desired consistency.
Grease a 9 x 13-inch pan. Mix the first 2 ingredients and "dump" into cake pan. Spread the remaining ingredients, one layer at a time, into the pan in the order they are listed. Bake at 350° for 50 minutes.
Boil the top 3 ingredients to a soft ball stage. Then add 1 pound peanuts, 1/4 teaspoon of salt, continue boiling. Stirring all the while until syrup turns light brown. Remove from flame. Add 2 tbsp butter and 2 tsp of soda and 1/2 teaspoon of vanilla. Stir well, pour in well buttered pan.
Beat eggs; add sugar, syrup and oatmeal. Bake in unbaked pie shell at 425° for 10 minutes and reduce temperature to 350° for 35 minutes. Makes 1 pie.
Place chicken breast in large bowl. Mix in the cheese and jalapenos. Put mixture on the tortilla shells. Roll and place in 9 x 12 sprayed pan. Mix together the soup, milk and salsa. Dump over tortillas. Sprinkle with some grated cheese. Bake at 350° for 1/2 to 3/4 hour (cover with foil).
Thaw steak fries enough so you can cut into 1-inch pieces. Mix all together. Pour into a greased 9 x 13-inch baking pan. Bake at 350° about 40 minutes. Top with 1 can onion rings, broken up. Continue baking 10 to 15 minutes. This makes a large casserole.
Wash and scrape artichoke tubers. Place in sterilized pint size jars. Mix other ingredients in saucepan and bring to boil. Pour over artichokes. Seal jars. Allow to set one month before using.
Melt margarine and cook onions until tender. Butter a casserole dish and line with cracker crumbs. (May substitute bread crumbs.) Mix together soup and onions. Pour mixture over crumbs. Beat together eggs and milk. Pour this over casserole. Sprinkle grated cheese and more cracker crumbs over top. Bake at 350° until brown and bubbly.
Combine in a large bowl all ingredients; stir by hand. Pour into a greased and floured 9 x 13-inch pan. Bake at 325° for 35 to 40 minutes. Cook to toothpick "test."
Spray casserole bowl with vegetable spray. Place equal parts of vegies in dish in layers. Salt and pepper to taste. Dot with low-fat margarine or spray. Cover with lid. Bake 1 1/2 hours at 350°.
Grind fresh cranberries. Combine banana and 1/2 cup sugar. Set aside.