HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute vegetables and garlic until crisp-tender. Stir in beans, basil, salt and pepper. Cook fettuccine separately according to directions. Drain. Combine fettuccine and vegetables and toss gently in Dutch oven. Simmer until thoroughly heated. Stir in 3/4 cup Parmesan cheese. Beat egg yolks and whipping cream until foamy. Add to fettuccine and toss gently. Heat until thickened. Pour in serving dish and add remaining Parmesan cheese. Sprinkle over top.
Cook broccoli; drain. Brown beef and season to taste. Blend soup, flour, sour cream, 1/2 cup grated carrots, onion, pepper and salt. Place broccoli in greased 1 1/2-quart dish. Add meat and sprinkle rest of grated carrots over meat. Spread soup mixture over top. Combine stuffing mix with margarine. Put over top and bake 30 to 40 minutes or until brown in a 350° oven.
Bring chicken and water to a boil in a stockpot. Reduce to a simmer, and skim off any scum that rises to the surface. Add remaining ingredients and simmer for about 1 1/2 hours. Strain and discard all solids. Refrigerated, stock keeps for 3 to 4 days. It also freezes well. Makes approximately 3 quarts.
Preheat oven to 350°. Combine flour, sugar, oil, vanilla, baking soda, cinnamon and salt. Mix all ingredients; fold in pie filling, chocolate pieces and nuts. Pour batter into a greased and floured Bundt pan; bake 1 hour. Cool 10 minutes. Remove from pan and cool completely. Sprinkle with powdered sugar, if desired.
Wash and press water out of the artichokes. Rinse chestnuts and cut into strips. Add seasoning, mayonnaise and parmesan cheese. Mix well, and put into baking dish. Bake at 350 degrees for 20 minutes. Serve with tortilla chips, Hawaiian bread or crackers.
Slowly melt together the almond bark and paraffin. Make peanut butter crackers and dip in melted mixture. Cool on waxed paper.
Boil chicken and drain. Clean chicken off bones in small pieces. Add soup, sour cream and chicken in a 9 x 13-inch pan. Crunch up crackers in small pieces and add melted butter and poppy seed. Pour over chicken mixture. Bake 40 minutes at 350°.
Pick over crab meat. Drain spinach. Saute mushrooms over medium heat in large skillet until golden. Blend in flour, garlic salt, pepper, sherry and milk. Stir in sour cream, spinach and crab meat. Cook, stirring constantly, until mixture thickens. Place in bowl and sprinkle with cheese. Place under broiler about 5 inches from heat until melted and nicely browned (about 7 to 10 minutes). Serves 4. Good served with herbed rice.
Mix well together. Roll the mixture into balls. Bake for 15 minutes at 350°.
Add combined banana, milk, oil and egg to combined dry ingredients, mixing just until dry ingredients are moistened. Fill 12 greased or paper-lined medium-sized muffin cups 3/4 full. Bake in preheated hot oven (425°) for 15 to 18 minutes or until golden brown. Makes 1 dozen muffins.
Place uncooked chicken wings in baking dish. Pour rice over wings. In separate bowl, mix mushroom soup, chicken soup, onion soup mix and water thoroughly. Pour this mixture over rice and chicken. Cover with foil and bake at 400° for 45 minutes. Remove foil and spread shredded cheese on top. Return to oven for 15 minutes.
Heat oven to 375°. Mix baking mix and water until soft dough forms. Beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough 2-inches larger than inverted pie plate, 9 x 1 1/4-inches. Ease into plate. Flute edge. Cook and stir ground beef until brown; drain. Stir in salt, oregano, bread crumbs, tomato sauce, onion and green pepper. Spread in pie crust. Beat egg and milk; stir in remaining ingredients. Spread over beef mixture. Bake until crust is golden, about 30 minutes. Makes 6 to 8 servings.
Cream together the Crisco and sugar. Add eggs, food coloring and vanilla; mix. Sift together, in separate bowl, the flour, salt and soda. Add creamed mixture and dry ingredients, alternately, with the sour milk, then fold in soda dissolved in cider vinegar.
Cream the sugar and shortening. Add eggs. Make paste of food coloring and cocoa; add to above mixture. Add buttermilk and salt alternately with flour and vanilla. Fold in soda and vinegar, which have been mixed together. Bake at 350° for 25 to 30 minutes. Frost with Fluff Frosting.
Cook Rice-A-Roni as package directs; cool. Dice artichokes and save juice. Slice onions and olives. Mix all ingredients and juice. Refrigerate overnight or 24 hours.
Combine cranberries, apple and sugar and set aside. Dissolve jello in hot water and add pineapple syrup. Chill until partially set. Add cranberry/apple mixture, grapes, pineapple and nuts. Let chill until molded.
Simmer raisins and water in saucepan over low heat for 20 to 30 minutes. Drain raisins liquid into measuring cup; add water to make 1/2 cup. Cream shortening, sugar, eggs and vanilla. Stir in raisins liquid. Blend flour, baking powder, soda, salt and cinnamon. Stir into other ingredients. Add rolled oats, nuts and raisins. Drop on ungreased cookie sheet 2-inches apart. Bake at 400°. Makes 6 to 7 dozen.
Frosting: Scald milk and butter. Add salt, vanilla and sugar. Sprinkle with chopped nuts.
Combine first 4 ingredients in saucepan. Heat until granules dissolve. Cool to 115°. Put in large bowl. Stir in yeast; let stand 5 minutes. Add milk and next 4 ingredients. Stir in whole wheat flour and 1 cup all-purpose flour. Beat with mixer for 1 minute. Gradually add remaining 2 cups flour, stirring with a wooden spoon. Divide dough into 4 well-greased 16 ounce cans. Let rise, uncovered, for 1 hour. Bake at 350° for 30 minutes. Remove from cans immediately and cool on wire racks. Yields 4 round loaves.
Blend first 3 ingredients together by hand. Melt oleo and chocolate over low heat. Mix both mixtures together and add 1 teaspoon of vanilla. Spoon into cupcake liners in muffin tin. Bake at 350° for 30 minutes.
Add grits gradually to water and salt, stirring until thick, about 5 minutes. Add eggs and let it come to a good boil. Add margarine and cheese. Stir until melted. Add Tabasco sauce. Put in greased 8 or 9-inch square dish and sprinkle with paprika. Bake at 250° for 1 hour.
Beat egg yolks and add flour, one teaspoon salt and a little pepper. Add corn and fold in the stiffly beaten egg whites. Drop small spoonfuls on greased griddle or frying pan. Do not cook too fast.
Saute onion, celery and poultry seasoning in margarine. (Do not brown.) Combine with corn bread crumbs and bread cubes. Add parsley, salt and 1/2 to 3/4 cup of turkey broth. Toss lightly with fork until well mixed. Yields 8 cups to stuff a 15 pound turkey.
Mix all together. Roll dough and cut into strips. Bake at 325° for 20 or 25 minutes.
Mix ingredients in serving bowl and sprinkle shredded cheese on top. Serve with chips.
Preheat oven to 350°. Spread bread and raisins in 8-inch square baking dish. Whisk 2 cups milk, 2 tablespoons brown sugar and salt in bowl. Pour over bread. Let stand 15 minutes. Turn bread over once. Whisk remaining milk, the egg, egg whites, vanilla, granulated sugar, cinnamon and nutmeg. Pour over bread. Sprinkle remaining brown sugar on top. Place pan in larger pan and add water to come halfway up on smaller pan. Bake until knife inserted in center comes out clean. Remove from water and let cool 15 minutes before serving. Serve warm.
Measure milk into pan and blend in flour until no lumps remain. Add margarine, onion and other seasonings and cook until sauce thickens. Stir in macaroni and cheese. Bake in greased 1-quart casserole, uncovered at 400° for 15 minutes or until slightly browned and bubbly. May be frozen before baking. Serves 4.
Mix egg yolks, sugar, flour and butter. Roll in ball, put hole in middle of ball. Fill with jelly. Bake at 350° until slightly brown around edge.
Mix meal, flour, soda, salt and milk and blend well. Beat 5 eggs well. Mix in eggs and bake in oven at 450°. Boil chicken with lots of water. When done, debone and remove. Mix cornbread with broth and add some light bread or biscuits. Add 7 eggs (beaten) to bread mixture. Mix in onions, celery and chicken. Add cream of chicken soup and can of water. Bake at 350° to 450° until light brown.
Bring to boil in glass bowl the sugar, margarine and salt. When it begins to boil, then boil for 2 minutes on Full power. Remove and add baking soda. Pour over popcorn that has been put in a paper bag sprayed with Pam. Shake up and put in microwave for 1 1/2 minutes. Remove and shake. Put back in for 1 1/2 minutes. Remove and shake, then pour on waxed paper. Let cool.
Mix together, then pour into dish and chill, then add topping and keep in refrigerator.
Cut off top of bread and scoop out insides, leaving 1-inch shell. Mix remaining ingredients and pour into hollow loaf. Cut loaf top and insides of shell into bite size pieces for dipping.
Preheat oven to 400°. Defrost hash browns just to the point where they are not a frozen solid block. Melt butter in a mixing bowl, add onion, then soup and sour cream, stir until combined. Mix in 2 cups of cheese, add salt and pepper. Stir in hash browns slowly. Spray casserole dish with Pam, place mixture in dish, sprinkle remaining cheese on top, then spray Pam on top. Cook for 45 minutes to one hour, less for more flavorful onions.
Mix flour, margarine and nuts. Put into 9 x 13-inch pan. Bake at 350° until light brown. Cool.
Follow directions on "cheese and macaroni". Fry hamburger, broken up in small pieces. Add garlic and salt while frying. Combine macaroni; stir and serve. Makes 5 servings.
Mix ingredients together. Put in 9 x 13-inch pan. Refrigerate overnight. Bake 45 to 60 minutes at 350°. Let stand 5 minutes before serving.
Brown sausage and beef; drain. Mix in cheese until melted. Split dinner rolls and spread with mixture. Toast in oven until warm.
Mix the Oreos, candy bars and oleo together well. Put half of mixture into a 9 x 13-inch pan. Put ice cream over this. Sprinkle rest of mixture over ice cream. Freeze. Serves 7.
Cream butter and sugar; add egg and mix well. Add salad oil and continue beating. Add oatmeal, corn flakes and coconut; mix well. Add flour, salt, soda and vanilla. Stir in pecans and chocolate chips. Bake at 325° for 10 to 12 minutes. Allow to cool for a few minutes before removing from cookie sheet.
Mix cake mix according to directions. Add almond flavoring. Mix sugars together. Spray tube pan with Pam or grease and flour. Put sugars evenly in bottom of pan. Place peach slices on top of sugar. Cut margarine in pieces and put on top of sugar. Pour batter over all and bake at 350° for 30 to 35 minutes, according to oven. Cake is done when toothpick comes out clean when stuck in batter.
Melt shortening in large deep skillet. Brown floured meat thoroughly. Add onion and garlic; cook until onion is soft. Add remaining ingredients. Simmer, covered 1 to 2 hours, stirring occasionally. Remove cover. Simmer, uncovered, 5 to 10 minutes to desired consistency. Serves 4 to 6.
Combine all ingredients in electric blender. Blend at low speed, then change to higher speed until mixed thoroughly. Cover and refrigerate. This will keep for several weeks.
Heat oil; saut 4 to 5 minutes. Add wine and cook for 1 minute. Stir in tomatoes, cream, olives, pasta and Parmesan cheese and toss well. Sprinkle with green onion before serving.
In medium saucepan, melt butter. Add flour. Slowly add water and milk, cooking until thickened. Add salt, onion, pepper, Worcestershire sauce and mustard.
Add all ingredients together, except egg whites. Cook until thick and shiny. Add to baked shell. Use your favorite meringue. Bake at 350° for about 15 minutes.
Get oblong bowl and butter it all in the bottom and sides. Get a rolling pin and crumb crackers up, then spread half of them in the bottom of bowl. Pour half of the ingredients in the bowl and spread the other half of the crackers on top. Put the rest on top of the crackers, then sprinkle crumbs on top of the whole dish. Cover and cook at 350° for 30 minutes.
Marinate 6 to 24 hours in refrigerator. Cook on grill, basting with marinade.
Mix sugar and shortening together by hand. Add eggs, water and bananas. Mix together flour, baking soda, salt and nuts and add to sugar mixture. Pour into greased bread pan. Bake at 350° for 1 hour.
Pound cutlets until quite thin (between two pieces of plastic wrap). Lay flat; spread prepared dressing to within 1/2-inch on each side of chicken; tightly roll and dip in egg and breadcrumbs. Fry slightly to brown in approximately 2 tablespoons of canola oil. Bake for approximately 45 minutes to 1 hour in 350° oven. Makes 4 servings. before dipping and frying.
Brown onion and pepper in margarine. Add all other ingredients; mix well. Pour into greased casserole dish and cover with grated cheese. Place in oven at 375° or until cheese melts.
Bring sugar and water to a boil; stir in raw peanuts and continue to stir until dry and peanuts are coated. Pour on lightly greased cookie sheet and bake about 35 minutes at 300°. Remove from oven and cool.
Zucchini iz the long green squash thet she usually sliced 'n rolled in 1 cuppa meal, 2 tablespoons flour, 2 aigs, salt 'n pepper...'n then fried in shortenin' 'n bak on grease.
Scald 3 cups of milk and pour onto corn meal. Cook in double boiler 15 minutes. Add molasses, salt, sugar, spices and butter.
Add in order given. Bake in slow oven (325°) in uncooked pie shell for 1 hour.
Combine all ingredients and place in a jar. Use in scrambled eggs and sauce or on meat, seafood or poultry.
Melt butter; stir in onion, peppers and garlic. Cook until peppers are crisp-tender. Remove vegetables with slotted spoon; set aside. Add chicken, oregano, salt and pepper. Cook until chicken is slightly browned and tender (approximately 7 to 9 minutes). Cook spaghetti according to package directions. When chicken is cooked, add vegetables, half and half, Mozzarella and Parmesan. Reduce heat and cook until cheese is melted. Add to cooked spaghetti and toss gently. Serve immediately. Makes 4 to 6 servings.
Mix all ingredients. Place in glass container; bake for 30 minutes at 400°.
Cream butter and sugar. Add eggs, flour, baking soda and lima juice. Beat in mangos. Bake at 375° for 40 minutes in lightly greased and floured loaf pan.
Saute onion in cooking oil until transparent. Then add remaining ingredients in order given. Simmer about 30 minutes before using. Makes 2 cups.
Combine all ingredients in saucepan; cook over high heat 15 minutes; stir frequently. Reduce to medium heat; cook until sauce is almost dry and meat is tender. Remove excess oil before serving. You may adjust the sauce according to your personal taste.
Bake cake mix according to directions. Punch holes in it and pour 1 can Eagle Brand milk over entire cake. Layer with 1 small carton Cool Whip. Grate large Hershey bar on top.
Fry hamburger, onions, celery and green pepper together. Mix the soups, water, milk, rice and the pimentos together. Mix all together and put in a baking dish. Bake at 325° for 45 minutes to 1 hour.
Stir soup until smooth. Gradually add milk. In a 1 1/2-quart casserole, arrange layer of potatoes, onion and sauce. Dot top with butter. Sprinkle with paprika. Bake, covered, 1 hour at 375°. Uncover and bake 15 minutes longer.
Cut sliced onion into quarters. Cook onion and mushrooms in butter until onion is transparent. Add flour and cook for 15 minutes, stirring occasionally. Add chicken stock and cook for approximately 10 minutes, stirring until smooth. Add wild rice, cream and sherry, stirring until heated throughout. Garnish with parsley. Makes 6 to 8 servings.
Prepare macaroni and cheese mix. Brown meat and onion in the margarine in a skillet. Stir the soup and milk in with the meat and onion. In a greased 1 1/2 qt. casserole, layer the Kraft dinner and meat mixture, then repeat the layers. Bake at 350° for 25 minutes. Serves 4-6.
Line jelly roll pan with foil. Preheat oven to 400°. Boil butter and sugar together 3 minutes. Pour over crackers. Bake 10 minutes. Pour chocolate chips over top of crackers evenly. Return to oven until chips melt. Cool. Break into squares.
Mix cream cheese and powdered sugar together. Add sour cream and vanilla, then fold in Cool Whip. Refrigerate and put topping of cherries on before serving. Makes 4 servings.
Pound chicken. Spread with butter, pepper and cheese, then roll up and secure with a couple of toothpicks. Roll in flour and egg, then bread crumbs. Place in a 9 x 13-inch baking dish. Melt 1/2 stick butter with garlic. Add wine; pour over chicken. Bake at 350° for 35 to 40 minutes. Sprinkle with parsley. Serve with fettuccine or noodles.
Wash potatoes and put in a large cook pot; cover with water and boil (add water as needed to keep covered) about 40 minutes or until done. Drain and let cool. When cool, peel and coarsely chop into large bowl. Mash well and add all ingredients. Mix well to blend. Pour into shells. Bake 15 minutes in a 425° preheated oven, then for 40 minutes in a 350° oven until filling is set and a knife inserted comes out clean. Cover crust with foil if edges start to brown too fast. Makes two 9-inch pies. Freeze any leftover batter.
Mix thoroughly 1/2 cup soup, beef, bread crumbs, onion, egg and seasoning. Shape into loaf (8 x 4-inch). Bake at 375° for 1 hour and 15 minutes. Blend remaining soup, water and 3 tablespoons drippings. Heat just to boiling. Pour over meat loaf.
Preheat oven to 350°. Defrost broccoli but do not cook. Mix together broccoli, onion and rice. Slice butter into pats and mix into broccoli. Mix together in separate bowl the soup, milk and half of the cheese. Fold into broccoli mixture. Salt to taste. Bake 30 to 40 minutes until bubbly. Remove from oven and sprinkle with remaining cheese. Serve hot.
Pound 6 tablespoons flour into steak. Brown in hot fat. Add above ingredients. Cover and cook over very low heat or in oven at 275° to 300° until tender, about 2 1/2 to 3 hours. Uncover the last 15 minutes to cook down sauce.
Mix in bowl the first 6 ingredients. Bring to a boil in saucepan, margarine, cocoa and water. Mix into flour mixture slowly, beating well. Pour the mixture into a greased jellyroll type pan. (Batter should be about 1 1/2 inches deep in pan.) Bake at 350° for 20 minutes (don't overbake).
Dissolve yeast in lukewarm water. Into a bowl, sift flour and other dry ingredients. Cut in shortening. Add buttermilk, then yeast mixture. Stir until all flour is moist.
Mix together good, then roll in a log. Wrap and refrigerate. Slice in 1/4-inch slices and bake in a 350° oven.
Put all ingredients, including uncooked ground beef, into a large pot. Fill with water to top of ingredients. Cover and simmer for 1 hour. Serves 6.
Put fish on a greased baking dish. Brush with melted butter. Combine remaining ingredients. Broil fish about 4 inches from heat for 6 to 8 minutes. Remove from heat; spread evenly with cheese mixture. Broil 2 to 3 minutes longer, until light brown.
Melt morsels and butter in medium, heavy saucepan over low heat. Stir until smooth. Stir in crumbs and walnuts. Reserve 2 cups crumb mixture for topping. Press remaining mixture into ungreased 15 x 10-inch jelly roll pan. Bake in preheated 350° oven for 12 minutes.
Cream shortening. Add sugar slowly. Add egg and vanilla and beat well. Cut gumdrops in small pieces. Mix with raisins and nuts. Use a small portion of dry ingredients that you have mixed all together. Mix applesauce with water and add with the dry ingredients. Then mix real good. Pour into loaf pan. Bake at 350° for 90 minutes.
Heat oven to 425°. Mix all ingredients until stiff dough forms. Drop by slightly rounded teaspoon about 1 inch apart on ungreased cookie sheet. Bake until light brown, about 8 minutes. Makes 3 dozen.
Preheat oven to 350°. Grease and flour 13 x 9-inch baking pan. Beat eggs and oil in small mixing bowl. Combine flour, sugar, soda, powder, cinnamon and salt in large bowl. Add egg mixture; mix well. Stir in carrots and nuts. Pour into pan and bake 30 to 35 minutes. Cool completely on wire rack. Spread icing on top.
Cream all ingredients together. Pour into pie shells. Makes two pies. Bake at 350° for 45 minutes.
Stir whip cream and milk together in a large mixing bowl. Pour drained fruit into whip cream mixture and beat with mixer until peaches are in small pieces. Pour into vanilla wafer crust. Makes 2 pies.
Beat eggs in mixture until foamy. Gradually add sugar and slowly add milk and vanilla. Blend in dry ingredients well. Pour into greased 13 x 5-inch jelly roll pan. Bake at 350° for 15 minutes. Spread while hot with peanut butter. Cool cake in refrigerator. Frost with melted chocolate or chocolate frosting.
Mix sugar and milk together. Boil 6 minutes to soft ball stage. Add remaining ingredients. Beat with mixer about 1 minute. Pour into buttered 11 x 17-inch pan. Cut when cooled.
Melt the marshmallows and milk together (I use microwave). Add the butter and let stand. Drain the pineapple. Add the whipping cream. Mix and add to first mixture. Spread the graham cracker crumbs in a 9 x 13-inch pan and pour mixture over them.
Mix together flour and sugar. Set egg whites aside. Beat egg yolks and add sugar and flour. Mix well. Add liquids. Mix well. Cook on medium, stirring constantly. Cook to medium thickness. Add vanilla to taste. Beat egg whites until very stiff. Fold gently into cooked mixture. Put into jars and refrigerate. May add nutmeg if desired.
Debone chicken and add to broth. Make dumplins using canned biscuits. Roll flat and cut into small pieces. Need about 20 to 30 dumplins. Boil chicken and broth about 10 minutes or until thickened. Add salt, pepper and butter to taste. Drop in dumplins one at a time and continue cooking until dumplins are done.
Preheat oven to 350°. In a large bowl, cream applesauce and sugar. In a separate bowl, mix yogurt and vanilla. Add egg whites and beat thoroughly. Add mixture to applesauce and sugar; mix well. Sift together flour, salt, baking powder, cinnamon and nutmeg. Combine dry ingredients; mix until well blended. Add fruit and nuts; mix well. Pour into well-greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour. Yields 1 loaf (16 slices).
Combine all ingredients (except ketchup) thoroughly and pack firmly into loaf pan. Bake in moderate oven (350°) for 1 hour. Let stand for 5 minutes before slicing. Top with ketchup to taste before baking, if desired.
Grease a 9 x 13-inch pan and sprinkle nuts on bottom. Pull thawed bread into walnut size pieces. Fill pan (single layer). Heat together other ingredients until well mixed. Pour over the dough and let rise in refrigerator overnight or at room temperature about 3 to 4 hours. Bake at 350° for 30 minutes.
Blend mayonnaise with lemon juice to spread on toast. Top with avocado and bacon. Makes 8.
Note: Substitute 1 cup blue corn meal for 1 cup corn meal for something different!
Soak bread in half the milk. Fry onion in 1 tablespoon of margarine. Mix curry powder, sugar, salt, lemon juice and add to hamburger. Add soaked bread, fried onions, chopped almonds and 1 egg. Mix well and put into well greased dish. Whisk the remaining two eggs and rest of the milk. Season with salt and pepper and pour over the hamburger mixture. Put some sliced lemons on top with the rest of the margarine (melted). Bake for 45 minutes at 350° standing in a dish of water.
Melt butter over medium heat in large saucepan. Add onions, celery and green peppers. Saute, stirring often until onions are transparent. (May need to turn heat to low. Add more butter if needed)
Preheat oven to 375°. Brown beef with onions and green peppers (salt to taste). Drain fat. Add sauce and seasonings. Simmer 10 minutes or more. Separate biscuits. Pull each apart into 2 layers. Press 1 layer over bottom of 9 x 13-inch ungreased pan. Spoon on meat mixture. Spread second layer of biscuit halves on top. Sprinkle with cheese. Bake at 375° for 25 to 30 minutes. Serves 6 to 8.
Sprinkle gelatin over cottage cheese and stir. Add Cool Whip, pineapple and nuts. Chill and serve.
Preheat oven to 350°. Cream shortening, eggs and vanilla together. Add mashed bananas. Mix well. Scrape down bowl. Blend in flour, salt and baking soda. Mix well. Add chopped nuts. Put into 2 (8-inch) round cake tins. Bake 30 to 35 minutes or until done. Sprinkle with powdered sugar and serve warm.