HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar together until fluffy. Add the next four ingredients. Sprinkle pecans on bottom of pie shell; pour filling over pecans. Bake at 450° for 10 minutes. Reduce temperature to 350°. Bake for 35 minutes longer.
Cook and mash potatoes. Add sour cream, sugar, salt and pepper. Beat until fluffy; add chives, dill and spinach. Put in casserole dish; sprinkle with cheese. Bake at 400° for 30 minutes.
Mix together the flour and vanilla in a bowl and set aside. Then mix together the sugar, cocoa and water. Cook on stove until it reaches the soft-ball stage. Next, add the flour mixture. Stir until mixed well together. Then pour on cake.
Cut fillets slightly on the bias into 4 square pieces. Peel onions and chop into 1-inch cubes (about 5 1/2 cups). Heat 2 tablespoons margarine in a heavy casserole dish; add onions. Cover and cook over medium-high heat, stirring occasionally, about 15 minutes. Onions will start to brown. Uncover; add vinegar, clove and Tabasco. Cook briefly until vinegar is almost evaporated. Stir in honey and cover tightly. Cook 10 minutes. Sprinkle salmon with salt. Coat with oil and pepper. Preheat charcoal grill or broiler.
Drain crushed pineapple. Chop nuts. Mix all ingredients together and divide mixture into 2 pie shells. Chill thoroughly before serving.
In bowl, combine eggs and milk. Stir in bread crumbs, onion, parsley, salt and pepper. Add ground beef. Thoroughly mix meat and seasonings. Spoon meat mixture into a 5 1/2 cup ring mold. (I use a loaf pan.) Firmly pat meat into mold. Unmold meat mixture in shallow baking pan. Bake in a 350° oven for 50 minutes. Spoon off the meat drippings and fat. To glaze meat loaf, combine catsup, brown sugar and dry mustard. Carefully spread over top of meat loaf. Bake 10 minutes longer. Makes 6 servings.
Combine all ingredients (except flour and water). Cover and refrigerate the meat to marinate overnight. Drain the marinade and save. Brown meat in a little oil or butter. Bring marinade to a boil, put meat into marinade and simmer slowly for approximately 3 hours or until meat is tender. Remove meat and thicken liquid using flour and water. Blend flour and water and slowly add to marinade, using only enough of flour/water mixture to thicken. Discard remainder. This can be done in a crock-pot for 10 to 12 hours, also works nicely if cut into bite size pieces and done as a stew using vegetables to your liking.
Heat oven to 375°. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15 x 10 x 1-inch baking pan; press over bottom and 1-inch up sides to form crust. Firmly press perforations to seal. Bake for 14 to 19 minutes or until golden brown. Cool completely. Spread beans over crust. In small bowl, combine sour cream and taco seasoning mix. Spread over beans. Sprinkle cheese, onions, tomatoes and olives evenly over sour cream mixture. Cover and refrigerate 1 hour. Cut into squares. Serve with salsa. Makes 48 appetizers.
In a skillet, cook garlic and Tabasco in oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper. Saute asparagus until it's crisp-tender, about 8 to 10 minutes. Add Parmesan cheese. Mix well. Pour over hot pasta and toss to coat. Serve immediately. Makes 4 to 6 servings.
Mix jelly and mustard in pot and simmer on high until dissolved enough to put hot dogs into mixture. Cook on high for one hour. Cut down to low and serve when ready.
Mix all ingredients thoroughly. Place in greased 13 x 9-inch pan. Bake at 400° for 30 minutes.
Brown onion and garlic in olive oil. Add other ingredients (except clams) and simmer 2 hours, then add clams and juice and simmer 1/2 hour longer. Serve over cooked spaghetti. Season to taste and enjoy.
Cream first 2 ingredients; beat in egg and yolk. Add next 3 ingredients; add nuts and raisins. Drop by teaspoon 2-inches apart on greased cookie sheet. Sprinkle with nutmeg and sugar. Cook at 375° for 10 to 12 minutes.
Mix sugar, butter, Carnation milk and syrup in pan. Stir up well. Cook until rolling boil; reduce heat, stirring constantly or often. Cook until forms soft-ball in cup of cold water. When soft-ball is formed remove from heat. Add peanut butter and vanilla. Stir up and beat until ready to pour into buttered container.
Chop chicken into bite sizes. Add celery soup and chopped, fresh celery. Add 1/2 cup broth. Cook on top of stove. Add chopped onions on top of the chicken. Cover. Cook another 10 minutes.
Mix all ingredients together and let rise. Roll out and sprinkle with a brown sugar/cinnamon mixture. Roll up and cut in small slices. Put in buttered pan and let rise again. Bake at 350° until brown. May put on icing or eat as is.
Steam rabe and coarsely chop. Keep warm. Warm remaining ingredients for 10 minutes in frying pan. Serve on top of warm rabe.
Batter and fry boneless pork chops until golden brown. Lay cooked pork chops in 13 x 9 x 2-inch dish; cut raw potatoes. Lay this on top of chops. Cut raw onion; lay this on top of potatoes. Cut butter; lay this on top of potatoes. Salt and pepper to taste, then fill dish with water to top of potatoes. Cook at 350° for 45 minutes. Remove from oven. Pour both soups on top; mix if needed. Add more water if needed. Cook for 30 minutes more.
Stretch and pat rolls into 11 x 17-inch jelly roll pan (or cookie sheet with sides). Moisten lightly and smooth seams to join. Bake in a 350° oven for 7 to 8 minutes or until lightly browned. Cool on pan.
Heat the oil in a 4-quart saucepan over medium heat. Add the red bell pepper, onion, apple and carrot. Saute, stirring frequently, for 5 to 7 minutes or until the onions are translucent.
Place minced peppers and butter in a tightly covered pan; steam for 5 minutes. Beat eggs, salt, cornstarch and dry mustard together; when well blended, stir in cream and Worcestershire sauce. Stir steamed vegetables into egg mixture. Season to taste with pepper. Add crab meat to sauce; place in shells and top with buttered cracker crumbs. Bake in a 375° oven for 45 minutes. Yield: 6 servings.
Cook sausage until brown. Add onion and cook. Drain. Cook rice as directed on package. Add rice to sausage. Add soup. Put in a casserole dish. Sprinkle almonds on top. Bake at 350° for 30 to 40 minutes.
In small mixing bowl, combine eggs, onion, celery, bacon, mayonnaise, parsley, mustard and horseradish. Cover and refrigerate until ready to serve.
In large bowl, combine sweetened condensed milk and water. Add pudding mix and beat well. Chill 5 minutes. Fold in heavy cream. Spoon 1 cup pudding mixture into 2 1/2-quart casserole dish. Top with 12 vanilla wafers, bananas and another layer of pudding. Repeat layering twice, ending with pudding. Cover and chill. Garnish as desired. Refrigerate any leftovers.
Combine chicken, celery, pineapple tidbits, almonds and water chestnuts. In second bowl, combine salt, onion, mayonnaise and American cheese. Blend and spread into flat casserole; sprinkle 1 1/2 cups crumbled potato chips on top. Bake 10 minutes in 450° oven. Makes 8 generous servings.
In a 5 to 6-quart pan over high heat, stir turkey, onion, garlic, oregano and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.
Combine all ingredients. Mix equal parts of fresh lime juice or honey to make 1/3 cup, beaten together until homogenized. Using a small nutmeg grater positioned over juice and honey, grate enough whole nutmeg to amount to 1/4 teaspoon. Combine with juice and honey; drizzle over fruit.
Dissolve orange gelatin in boiling water. Add sherbet; stir until dissolved. Chill until almost firm; fold in fruit and marshmallows. Fill 6 dessert dishes; chill until firm. Garnish with additional marshmallows and orange sections, if desired.
Saute chicken or turkey, mushrooms and garlic in oil for 2 to 3 minutes. Add remaining ingredients, except rice; bring to a boil. Stir in rice; remove from heat. Cover and let stand 5 minutes. Makes 4 servings. Serve with fresh lettuce salad and bread. This is low calorie and low-fat.
Wash mushrooms in cold water. Remove stems and set aside. Chop onion, stems of mushrooms and celery fine and saute in 1/4 cup butter or margarine about 5 or 6 minutes. Add sage and cook 1 minute.
Simmer in a large pan for about 20 minutes the potatoes, water, carrots, celery, onion, parsley flakes and bouillon cubes. Add Velveeta cheese, cold milk and flour.
Heat heavy skillet over medium heat. Add some oil, then onions and peppers. Cook stirring till caramelized. Add seasonings, stirring for a bit. Push to one side of skillet, add meat and cook till no longer pink. Top with cheese and let melt. Put on toasted french bread or hamburger buns and enjoy.
Lightly butter dish and set aside. Mix cocoa and sugar together well. Coat sides of a heavy sauce pan well with butter. Add sugar and cocoa, Karo, cream, or milk, and salt. Cook while stirring to firm ball stage (small amount holds its shape when dropped in a cup of cold water). Add vanilla and nuts. Stir until it starts to thicken and pour into buttered pan. Cut into squares, cool and serve.
Drain fruit cocktail, apricots and pineapple. Reserve juices. Place fruit in large bowl. Add marshmallows and set aside. Place juices in saucepan and stir in gelatin. Place over medium heat. Heat, stirring until gelatin is dissolved. Cool slightly. Pour over fruit. Stir in diced cherries and cherry juice.
Mix all ingredients, except Jiffy, until well mixed. Add Jiffy mix. Bake at 400° for 25 to 30 minutes.
Bake potatoes in microwave until done. Cut a lengthwise slice from the top of each baked potato; discard skin from slice. Scoop out the insides and place in a large bowl. Mash. Add margarine. Beat in enough milk to make stiff consistency. Season to taste with salt and pepper. Add shredded cheese as desired. Pile mashed potato mixture back into potato shells.
Cook broccoli (but not fully) and arrange in baking dish. Place cooked chicken on top. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle with cheese. Bake at 350° for 25 to 30 minutes.
Put basil, garlic and pine nuts into a blender. Blend at low speed for a few seconds until the ingredients are chopped. Add 4 tablespoons cheese and half of the olive oil and blend again. Scrape the mixture down from the sides of the blender. Turn speed to low and trickle in remaining olive oil while blending. By hand stir in salt and pepper.
Flake salmon. Add eggs, milk, celery and green pepper. Mix well. Add corn flakes and mix. Put into lightly greased and baking dish (8 x 8-inch). Bake at 350° for 45 minutes.
Drain sauerkraut and chop with scissors. Mix with sugar. Add remaining ingredients and mix well. Salad needs no dressing. Flavor improves with standing. Cover and refrigerate.
Melt margarine in large saucepan. Saute onion until transparent. Add potatoes, chicken broth and water. Bring to a boil. Reduce heat and simmer until potatoes are tender. Place mixture in blender and puree potatoes. Return to saucepan. Add pepper and cream. Heat, but do not boil.
Grate or chop 12 cups zucchini, onions and peppers and mix. Add salt and let stand 10 hours or overnight. Rinse well with water then drain well. Mix other ingredients in large kettle and cook until it starts to thicken.
Combine the two soups, milk, cream and seafood seasoning. Heat slowly, stirring occasionally. Add crabmeat; heat to just below the boiling point. Add salt to taste. Just before serving, top with chives.
Cook macaroni; drain. Stir in cottage cheese and sour cream; set aside. Brown hamburger and onion; drain grease. Stir in salt, pepper, garlic salt and tomato sauce. Simmer 5 to 10 minutes. Spoon half of mixture into greased casserole dish. Top with half of the grated cheese. Repeat layers. Bake 30 to 40 minutes.
To each quart of beans, add 1 teaspoon salt. If water is added, add 1 teaspoon salt to each quart of water. Let set 10 to 14 days.
In a small bowl, combine the yeast, water, salt and 1 teaspoon of the sugar. Set aside until foamy, about 5 minutes. In a large bowl, stir 4 1/2 cups of the flour and the remaining 3/4 cup sugar with a whisk to combine. Make a well in the center of the dry ingredients.
Brown ground beef and onion; drain and add chili peppers, cheese and salsa. Cook until cheese is melted. Serve with scoops of corn chips.
Mix all ingredient together well. Shape into 1/2 inch balls. Put on a cookie sheet. Bake at 350 for 15 min.
Mix all together and roll into 2 logs, then roll in chopped nuts. Chill.
Place rice in shallow pan. Toast at 350° until light brown, stirring occasionally. Saute onions in melted butter in saucepan until translucent. Add remaining ingredients, except rice and almonds. Cook over medium heat until hot but not boiling; add salt to taste. Place rice in a 3-quart casserole. Pour hot liquid over rice; sprinkle almonds on top. Bake, covered, at 350° for 45 minutes, or until liquid is absorbed. Yields 8 servings.
Cook and crumble bacon or ham. Grease well a 9 x 13-inch dish with bacon drippings. Fill bottom of dish with bread (remove crust). Sprinkle cheese on top of bread. Spread crumbled bacon on top of cheese. Beat eggs, milk, salt and pepper. Pour over bread, cheese and bacon. Refrigerate overnight. Bake in 250° oven 1 hour. You can try 300° oven.
Mix until smooth. Spread onto ham. Roll long ways. Refrigerate for 2 to 3 hours or longer. Slice, then serve on Ritz crackers.
Let the bread raise as if you were going to make bread. Just do what it says on the dough bag. Then grease your hands well, also grease cookie sheet or to 14 to 16-inch pizza pans well. Then spread the dough in pan until even, then add tomato sauce, cheese and items you like best (enough for 2 pizzas). Bake at 400° about 8 to 10 minutes or until cheese is melted. Also, 2 bread doughs will make 4 thin crust pizzas.
Mix first 4 ingredients and place in 9 x 13 dish. Sprinkle yellow cake mix (break up any lumps) on top. Cut up butter into thin squares and place evenly over top. Sprinkle top with pecans. Bake at 350° for 40 to 45 minutes.
Cook carrots in salted water until tender; drain. Saute onions, celery and bell pepper in margarine until tender. Mix all ingredients, except cracker crumbs, together and put into baking dish. Top with cracker crumbs and bake at 350° for 30 minutes. Serves 4 to 6.
Defrost winglets. Deep fry; drain off oil. Pour some hot sauce in container with lid. Drop in wings and cover; shake until well covered.
Bake cake as directed in 9 x 13-inch pan about 15 to 20 minutes at 350°. Cool. Mix pudding, milk and cream cheese and spread on cooled cake. Drain pineapple and spread on top of pudding mixture. Top with Cool Whip and sprinkle with nuts. Refrigerate overnight.
Add baking powder to egg whites and beat well. Add sugar, pecans and flavorings. Fold in crumbs. Bake in two well-greased 10-inch pie pans for 30 minutes at 350°. Chill. Serve with Cool Whip on top.
In large skillet, cook meat. Drain grease. Return to skillet and add all other ingredients. Pour into a large casserole dish and cook in 350° oven for 45 to 50 minutes, or until brown.
Cut rolls into thirds. Spread with mixture of cheese, sausage and bread crumbs. Start at wide end of roll and roll up. Place on ungreased baking sheet. Bake at 400° for 10 minutes or until golden brown.
Mix ingredients together well. Drop onto cookie sheet and bake in a 350° oven for 15 minutes.
Peel and slice apples. Mix 1 tablespoon sugar and the cinnamon in a small bowl. Pour over sliced apples and fill a deep pie pan 3/4 full. Combine the flour, margarine, 2 cups sugar, egg and pinch of salt. Pour over apples. Bake for 45 minutes at 350°.
Stir into large bowl in order given. When well mixed, pour into large prepared loaf pan 3/4 full. Rises handsomely; sprinkle topping over batter. Bake at 325° for 1 hour. Cool before slicing.
Cook sugar in iron skillet, stirring constantly until it forms a syrup. Remove from stove. Stir in peanuts that have been heated. Add butter and soda. Pour on a greased cookie sheet to cool.
Boil to soft ball stage. Pour syrup over beaten egg whites, beating constantly. Continue beating until stiff enough to spread.
Let fish soak, covered, for 24 hours. Bake in 250° oven for 2 hours on each side (less time if fish are small).
Melt margarine and add remaining ingredients. Mix well. Spoon into a square pan. Refrigerate until set.
Cook onion and garlic in hot oil in saucepan until onion is soft. Blend in mixture of flour, salt and pepper. Heat until bubbly. Add chicken broth, stirring constantly. Bring to a boil and cook for 1 to 2 minutes or until sauce thickens. Blend in anchovies, olives and cheese. Pour sauce over hot broccoli. Makes 6 servings.
Sprinkle salt over chopped cabbage. Let stand 1 hour. Add carrots and pepper. Bring remaining ingredients to a boil. Let cool. Pour over cabbage mixture. Package in moisture vapor-proof material. Freeze.
Cream the cream cheese; add grated cheese and mix until well blended. Add other ingredients and mix well. Shape into a ball. Roll in chopped pecans. Wrap and chill for 24 hours.
Pour boiling water over oatmeal. Add margarine; cover and let stand 20 minutes. Add brown sugar, sugar and eggs; mix well. Mix dry ingredients together and add to mixture. Pour into well-greased 9 x 13-inch pan and bake in 350° oven for 30 to 35 minutes.
Empty pie filling in saucepan, add sugar, oleo and water. Stir until well dissolved; bring to boil. Drop dumplings into fruit mixture. Cook until dumplings are done. Serve with whipped cream or ice cream.
Heat the water; add salt and bring to a boil. Cook macaroni and drain. Make a white sauce and thin it with water. Mix the Cheddar cheese, white sauce and the mustard. Mix evenly with the macaroni and pour into a buttered casserole dish. Top with tomato paste, Parmesan cheese and bread crumbs. Bake at 350° for 1/2 hour.
Deep fry skins for about 45 seconds. Sprinkle with cheese and place under broiler just long enough for cheese to melt. Sprinkle with crumbled bacon, green onions and sour cream Serve along with soup.
Place ribs, meaty side down, in shallow roasting pan. Roast in very hot oven (450°) for 30 minutes. Remove meat from oven; drain excess fat from ribs. Turn ribs meaty side up. Lower oven temperature to 350°; continue roasting for 1 hour. Pour orange sauce over ribs; roast 30 minutes longer or until tender, basting ribs occasionally with the sauce.
Brown ground beef and diced onion; drain. Add chili powder and simmer. In a 9 x 13-inch baking dish, layer: tortillas, meat, beans and Velveeta in that order twice. Cover with tortillas. Mix soup and tomatoes in small bowl. Pour over top of casserole. Cover and bake 1 hour at 350°.
Boil sugar and water for 5 minutes. Stir to dissolve sugar. Combine with juices and tea. Add ginger ale just before serving. Makes 6 generous servings.
Mix all together (except cheese). Put into baking dish; sprinkle cheese on top. Bake at 350° for 30 minutes.
In large Dutch oven cook brisket, uncovered, in 350° oven for 2 hours. Mix remaining ingredients and pour over meat and cover. Reduce oven temperature to 300° and cook until tender. Remove meat from sauce. Refrigerate both overnight or at least several hours. Slice meat paper thin. Lay slices in a flat pan. Cover with sauce. Heat in 300° oven for a little while.
Hull and rinse strawberries; refrigerate. Combine whipping cream and sugar in bowl. Whip contents until they double in volume. Add Cointreau to cream and blend. Place 6 berries in small bowl and pour 1/2 cup of cream over berries. Serves 4.
Saute onion and green pepper in the oil until soft. Add ground beef and seasonings, stirring until meat loses its pink color. Stir in the cooked rice, tomato sauce, ketchup, mustard and Worcestershire sauce. Mix thoroughly. Reduce heat and simmer, covered, for 15 minutes. Makes 5 - one cup servings.
Follow pkg. directions to make the cake. Pour 1/2 of cake mix into cake pan and bake for 18 minutes.
Cook eggs, clean and refrigerate. Cook potatoes, drain and cool. Dice onion and celery as desired. Add onion and celery to diced potatoes. Dice eggs and add to mixture. Add relish. Mix well.
Wash cauliflower and lettuce; tear lettuce into bite size pieces and cut cauliflower flowerets into bite size pieces. Layer lettuce, cauliflower, onion and bacon in large bowl. Sprinkle with Parmesan cheese.
Cover beef shanks, celery and onions in water; simmer in covered kettle. Cool. Cut up and trim meat. Remove fat from top of stock. Dice vegetables and add to broth; simmer (do not overcook). Meat will cook too much if added too soon. Add spices to taste.
Mix first four ingredients and bring to a boil for 2 or 3 minutes. Remove from heat and stir in remaining ingredients. Pour into square cake pan. Cool. Cut into squares.
Mix dressing, egg, mayonnaise and seasonings in a bowl. Add salmon and mix well. Shape into patties. Pan-fry in oil until brown on both sides.
Beat cheese until smooth. Beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping. Blend well. Spoon into crust. Chill until set, at least 4 hours. Spread on cherries.
In large skillet, brown 6 pork chops. Drain, reserving 2 tablespoons. Saute onion and celery in drippings. Stir in chili powder. Cook 1 minute. Add rest of ingredients. Heat to boiling. Pour into greased 9 x 13-inch pan. Put chops on top of rice mixture. Bake at 350° for 1 hour.
Brown hamburger, onion and garlic (crushed); drain. Mix remaining in soup pot. Add hamburger mixture and simmer until celery is tender.
Combine apples, oranges and cranberries in a food processor or blender. Add salt and sugar; mix well. Mix salad dressing and cream cheese until fluffy. Spoon into other mixture. Add nuts. Mix jello with 1/2 cup hot water and cool. Put all ingredients in jello and pour into oblong pan. (Make the day before use.)
Spray one 9 x 13 x 2-inch pan with Pam. Mix first 6 ingredients. Spread in pan. Mix next 2 ingredients. Spread on top of first mixture. Bake for 1 hour at 350°.
Preheat oven to 350°. In a cake pan combine sugar, coconut and melted butter. Pat evenly in bottom of pan. Drain and arrange peach slices over coconut mixture. Mix cake according to directions on box. Spread carefully over peaches. Bake until done, about 40 minutes. Cool 2 minutes in pan. Invert on plate to serve. Makes 6 servings.
Mix all ingredients with ground meat. Add the oil so that the meat will not lose its juice and will become compact. Put in a greased loaf pan. Bake for 50 minutes.
Boil macaroni until done; drain. Add butter, then mix eggs, milk, salt and spice and cheese. Pour into dish sprayed with Pam. Bake at 325° for 30 minutes.
Add parsley and chicken to white sauce and heat. Beat egg yolk, add milk and pour into chicken mixture. Cook 2 minutes, stirring constantly. Serve in ring of rice, mashed potatoes or over toast. Mushrooms or chopped eggs, chopped pimentos or olives may be added.
Brown ground beef and onion, then drain grease. Mix kidney beans, spaghetti and catsup. Mix together with beef and onion. Put in casserole. Sprinkle Cheddar cheese on top. Bake 1 hour at 350°.
Mix flour, baking powder, salt and sugar in large bowl. Add milk, egg and margarine and stir until smooth. Fry in skillet or griddle until brown on each side. Yields 20 to 21 medium size pancakes.
Spread crescent rolls on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes. Let cool. Spread the mixture of cheese, mayonnaise and dressing on top of crust. Sprinkle broccoli, cauliflower, carrots, celery, etc. on top. Any vegetables you choose can be used.
In a small saucepan, bring 1 1/2 cups water to a boil. Stir in rice. Cook according to directions. In a 10-inch skillet, cook beaten egg in butter. Add chopped onion and the rice. Saute, stirring, over medium heat, until the mixture is slightly brown. Mix 1/4 cup water with soy sauce and stir into the rice. Makes four servings.