HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and sausage. Mix in Velveeta cheese, oregano, garlic powder and Worcestershire sauce; freeze. Put in plastic bags. When ready to eat, bake at 350° for 10 minutes each side or butter each side of sandwich and toast in skillet.
In pan, bring to a boil margarine, cocoa and water. In another pan (preferably a large bowl), mix sour cream, eggs and baking powder. Add the two mixtures together and add the flour, sugar, salt and vanilla. Place into large (16 x 12-inch) sheet cake pan (1 inch deep). Bake for 20 minutes in a preheated 350° oven. After this bakes, in a pot add:
Mix together first 5 ingredients. Pour into baking dish. Melt margarine and coat cracker crumbs well. Spread crumbs over top. Bake at 350° for 45 or 50 minutes until vegetables are tender, cheese melted and topping brown.
Boil chicken in water and salt until comes off bones. Remove from pot; discard bones and skin. Mix 1 can cream of chicken soup with broth the chicken was cooked in. Add everything except biscuits, eggs and cornbread. Mix well; crumble breads and mix into broth. Beat eggs in one at a time. Mix chicken into dressing; pour into large pan sprayed with Pam. Stir in 1 teaspoon baking soda. Sprinkle paprika on top and bake in oven at 450° until done and lightly brown. Serve with giblet gravy made from giblets, cream of chicken soup, 1 cup of dressing mixture and 2 boiled eggs, chopped.
Saute onion and bell pepper with butter. Brown the hamburger meat and drain. Mix the ketchup, brown sugar, vinegar, mustard and pepper (salt is optional). Drain the pork and beans and add the rest of the ingredients. Top with bacon slices. Bake at 350° for an hour or little longer.
Place pecans in a shallow baking pan, spread out evenly. In a small saucepan, mix butter and spices. Pour butter over pecans and stir until well coated. Place pan of pecans on slow fire on barbecue pit; roast slowly 1 to 1 1/2 hours, stirring occasionally, until crisp and lightly browned.
Dump all ingredients into a large bowl and mix well to coat with pie filling. Keeps well. Pie filling keeps fruit from turning brown. Other fruits (fresh) may be added to or substituted for.
Mix all ingredients well. Pour into well-greased 9 x 13-inch pan.
Bring water to boil. Add cream cheese and marshmallows. Stir over low heat or medium heat until dissolved. Pour over jello. Stir until well mixed and jello is dissolved. Add 7-Up or Sprite and crushed pineapple. Chill until firm.
Combine sugar, butter, and cream. Cook to soft ball stage. Take off stove and let cool a minute. Add peanut butter chips, and beat until thick. Pour into a buttered pan. Let cool, then cut.
Sift flour. Add baking powder and salt; sift together. Cream butter thoroughly. Add sugar; add milk, vanilla and egg. Mix well. Bake at 375° until toothpick inserted in cake comes out clean.
Layer zucchini, tomatoes, onion, bread crumbs and cheese in a baking pan. Bake, uncovered, in a 350° oven for 30 minutes.
Slice large onions into medium-thick slices. Soak slices in sweet milk for at least 1 hour. Make batter just before cooking.
Sift enriched all-purpose flour and measure. Resift 3 times with soda, salt, sugar and baking powder. Cut in shortening until mixture appears like coarse meal. Soften yeast in 1/2 cup warm water. Add yeast and buttermilk in center of flour mixture. Stir until all flour is moistened. Cover with heavy plate and/or wrap in plastic and store in refrigerator until ready to use.
Put broccoli in small amount of water and simmer 3 minutes. Drain and set aside. Arrange turkey in greased 11 3/4 x 7 1/2 x 1 1/2-inch pan. Top turkey with broccoli. Arrange cheese slices over broccoli. Combine milk and soup. Pour over all. Bake 25 minutes at 350°. Remove from oven. Strew onion rings over top. Bake another 5 minutes. Serves 8.
Add enough water to pineapple juice to make 1 1/4 cups. Bring to boil and add jello. Mix in crushed pineapple and cranberry sauce. Pour half into glass serving dish and let partially gel. (Leave other half out of refrigerator so it will spread easier later.) Spread sour cream over gelled salad, then add the remaining mixture on top of the sour cream.
Combine ingredients. Spray bread pan. Pour into bread pan. Bake at 350° for 55 minutes. Cool 10 minutes before removing from pan to cooling rack. Cool thoroughly before slicing. Store in Saran Wrap.
Cook noodles as directed on package. Slice vegetables in bite-sizes. Combine with noodles. In medium bowl, combine mayo, Italian dressing and dill weed until blended. Pour into noodle mixture and stir until well blended. Refrigerate.
Cook macaroni in salted boiling water. Make sauce of butter, milk, flour, salt and pepper. Stir until thickens. Cut Velveeta up in pieces. Add Velveeta to white sauce; continue stirring until all cheese is melted. Remove from burner. In greased casserole dish, put in macaroni. Pour over cheese sauce. Mix them together. Sprinkle grated (shredded) cheese on top, then sprinkle bread crumbs. Bake at 325° for 35 minutes.
Add all ingredients in a small saucepan. Heat over low to moderate heat stirring constantly. Sauce will thicken as it heats. Stir vigorously. Remove from heat when desired consistency is reached.
Stir together 1 slightly beaten egg, pumpkin, 1/3 cup sugar and pie spice. Spread over bottom of pie shell. Combine 2 eggs (beaten), corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin mixture. Bake at 350° for 50 minutes.
Beat cheese until smooth; gradually beat in sugar. Blend in vanilla. Fold in Cool Whip; blend well. Spoon in crust. Chill until set, at least 4 hours. Garnish with strawberries if desired. Serves 6 to 8.
Peel potatoes and cut into 1-inch wedges. Peel onions and cut into 1-inch chunks. Melt butter in skillet. Add oil and potatoes; cook for approximately 10 minutes. Add onions, salt and pepper. Cook until potatoes are tender and golden brown.
This requires no pressure cooker. Boil 30 minutes. Put into jars and seal. Cook as fresh green beans when opened with favorite seasonings. Tastes like freshly cooked green beans.
Melt butter in large saucepan over moderate heat. Stir in onion; cook 5 minutes. Add carrots, chicken stock, tomato paste and rice and simmer gently for 30 minutes. Puree soup in blender; season with salt and pepper and stir in cream. Before serving, reheat soup on low heat; bring to a simmer. Remove pan from heat; stir in additional tablespoon of soft butter. Garnish with carrot curls if desired.
Combine dry ingredients in a large mixer bowl. Add eggs, milk, oil and vanilla. Beat at medium speed for 2 minutes. Remove from mixer. Stir in boiling water (the batter will be thin and smells like hot chocolate). Pour into 2 greased and floured 9-inch layer pans or 1 (9 x 13-inch) pan. Bake at 350° for 30 to 35 minutes for layers, 35 to 40 minutes for 9 x 13-inch pan or until cake tester put in center comes out clean. Cool 10 minutes on rack. Remove from pan(s) and cool completely.
Combine all ingredients, except vanilla, in a saucepan, stirring well. Cook to 240°, using a candy thermometer, stirring constantly. Remove from heat; add vanilla. Beat with a mixer until it forms peaks. Pour into a buttered pan.
Put oatmeal, water and raisins in medium size saucepan. Heat over medium-high flame for about 1 minute. Sprinkle in allspice and stir, cooking another 3 to 5 minutes, until it reaches desired consistency. Remove from heat and stir in fried apples. (The Lucky Leaf brand of fried apples comes with a heavy sweet syrup; no sugar may be needed, depending on your taste.) Makes 2 to 3 servings.
Mix well in large container. Store in airtight container. Use 1/3 cup for a cup of hot water. Recipe makes a lot. Can be halved.
Cook parsnips with skins on until tender. Peel them and slice lengthwise. Season with salt, pepper and spices. Dip fully into butter and then into flour. Be sure to cover each piece. Sprinkle with sugar. Fry in butter until a rich golden brown.
Bring to a boil milk, sugar, flour and egg yolks (beaten). Stir constantly until mixture is thick. Remove from heat and add coconut, butter and vanilla. Put in a baked pie crust and add meringue, then sprinkle with coconut on top and brown in oven.
Whip cream cheese, peanut butter, sugar and milk until fluffy. Add Cool Whip and place in pie shell. Freeze for 4 hours.
Brown meat with onions. Add all other ingredients. Simmer for 1 to 2 hours. Serve with grated cheese and chips.
Clean and cut celery into sticks. Fill with peanut butter or cream cheese. Top with raisins.
Lightly spoon flour into measuring cup and level off. Combine all ingredients in a large bowl, except morsels and nuts). Stir by hand until well blended. Stir in chocolate morsels and nuts. Drop dough by rounded teaspoons about 2-inches apart on an ungreased cookie sheet. Bake at 375° for 6 to 9 minutes until light golden brown. Cool 1 minute. Remove from cookie sheet.
Cook pasta as directed on box; cool. Cook vegetables as directed on package; cool. Mix pasta, vegetables, cucumber and tomato with mayonnaise. Chill 1/2 hour before serving.
Layer onions, bacon and cheeses in pie shells. Mix eggs, milk, parsley and salt and pepper. Pour over the completed layered quiche. Bake at 325° for 1 hour.
In saucepan, combine garlic and oil; cook until lightly browned. Add tomatoes; simmer 1/2 hour. Add salt and red pepper flakes.
Mix jello. Stir topping. Chill. Garnish with berries and Cool Whip.
Pat dough into lightly greased pizza pan. Bake at 350° for 10 to 12 minutes. Cool. Make Orange Sauce. Put crust on serving plate. Blend cream cheese and whipped topping. Spread this over crust. Orange fruit over cheese mixture. Spoon Orange Sauce over fruit. Refrigerate.
Brown hamburger, drain then cool. Chop vegetables. Crush nacho cheese chips. Add all together with Ranch dressing in large bowl.
Chop cabbage, celery, onion and mango; mix remaining ingredients. Put in a tight container and let stand 12 hours before serving.
Mix cake as directed on box. Boil pineapple and sugar 2 minutes. While cake is hot, poke holes in it and pour hot pineapple mixture over it. Make vanilla pudding according to directions on package. Add sour cream and pudding and spread on cool cake. Top with Cool Whip, coconut and nuts. Serves 16.
Mix all ingredients except red snapper fillets. In a preheated broiler, place fish on a broiler pan. Brush or spoon a little of the five-spice mixture over fillets. Turn and do the same to the underside. Broil fish 6 inches from source of heat, basting with sauce occasionally during the 15 to 20 minute cooking time. Do not turn fish. Yield: 4 servings.
Coat chicken with 4 tablespoons cheese, then flour, salt and pepper to taste. In skillet, cook chicken in oil over medium heat until done. Remove chicken to dish.
Sift the dry ingredients together. Beat the egg well and add the milk. Combine the two mixtures by stirring until smooth. Drop by small spoonful into boiling meat or chicken broth.
Bake yellow cake mix as directed on box. Cool and split in half; freeze extra half of cake. Beat together the cheese, vanilla pudding and milk; spread on half cake. Drain pineapple and spread on cheese mix. Spread Cool Whip on top and sprinkle with chopped nuts.
Mix all together and roll out in a ball. Set in refrigerator 1 to 2 hours.
Season pork chops with salt and sage; brown slowly in hot skillet. Place in baking dish. Pare, core and slice apples and arrange on chops. Pour molasses over them. Add flour to fat in skillet; brown it, stirring constantly. Add water, stir until it boils. Add vinegar and raisins. Pour over chops and apples. Cover and bake at 350° for 1 hour.
Boil the last 5 ingredients and pour hot over cabbage. Store covered in refrigerator. Keeps crisp for 2 weeks.
Dissolve jello in 3 cups boiling water. Cool until slightly thickened. Add 1 cup drained pineapple (save juice). Let stand in refrigerator until pretty well set. Add marshmallows, bananas, pecans and drained oranges. Set aside until firm.
Place brisket in large piece of foil or in a cooking bag. Sprinkle generously with liquid smoke, celery salt, onion salt and garlic salt. Wrap well and put into a crock-pot. Cover and cook on low for 8 to 12 hours. Serve warm with the following sauce.
Cut chicken breast into 1 inch cubes. Heat 1 tablespoon oil in medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes; drain. Heat remaining oil in same skillet; add carrots. Cook for 4 minutes stirring occasionally. Add broccoli and garlic to skillet; cook for 2 minutes longer. Add chicken broth, basil and cheese to skillet; stir to combine. Last add chicken to mixture; reduce heat and simmer for 4 minutes. Pour chicken mixture over angel hair pasta.
In a non-metallic bowl with wooden spoon, combine yeast with milk. Stir until yeast has dissolved. Add sugar and flour. Set aside on counter. (Proceed with cake recipe.)
Scald milk and gradually stir in cornmeal. Stir until thick and cook in a double boiler for 15 minutes. Mix together sugar, molasses, salt, nutmeg and cinnamon. Add to the cornmeal and stir until blended. Add butter, egg and vanilla. Pour into a greased baking dish and bake in a moderate oven for 1 hour. Serve with a dash of Cool Whip or whipped cream.
For each person, place a jumbo scoop of vanilla ice cream in a glass. Fill glass with grape juice. Mix well. Serve with straws.
Preheat oven to 350°. In a large bowl, beat eggs. Add other ingredients except broccoli. Beat well. Cook broccoli according to package directions and drain. Add broccoli to the egg mixture. Mix and pour into a greased baking dish. Bake at 350° for 30-35 minutes.
Peel sweet potatoes and place in casserole dish. Mix other ingredients and bake at 400° for 20 minutes, basting frequently.
Combine ingredients as listed in a roaster pan. Cover and bake at 250° for 5 hours. Don't stir but can be lifted with cake turner after 2 hours. Meat browns as it cooks. Add mushrooms 1/2 hour before serving.
Preheat the oven to 350 degrees. Line 1 12-cup muffin tin with 12 paper muffin-tin liners and place 4 paper muffin-tin liners inside another muffin tin. Add 2 tablespoons of water to each of the paperless muffin wells. In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the egg, butter, buttermilk, and vanilla, adding the hot water last. Beat with an electric mixer until smooth. Divide the batter evenly among the paper muffin-tin liners. In a small bowl, beat the cream cheese with the sugar. Fold in the chocolate chips and coconut. Drop the cream cheese mixture into the center of the cupcakes. Bake for 20 to 25 minutes, until the cupcakes rise and a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely. Drizzle chocolate sauce, the recipe of which follows, over cupcakes when serving.
Brown sausage and drain well. Saute vegetables until tender. Bring rice, water and soup mix to a boil. Boil for 7 minutes. Mix everything together in a casserole dish. Bake, covered, for 45 minutes in a 350° oven.
Place chicken in a 13 x 9 x 2-inch dish or heavy-duty zip top plastic bag. Combine vinegar and remaining ingredients. Pour marinade over chicken. Cover and refrigerate 8 hours, turning occasionally.
Fry ground beef and onion in pan until lightly browned. Drain off all fat. Add 1 cup of water or bean and tomato liquid to beef mixture. Cook, covered, about 20 minutes until macaroni is tender. Stir occasionally. Add more water during cooking if necessary. Serves 4 to 6.
Boil cabbage leaves so they are easy to handle. Then roll mixture in the cabbage leaves. Place rolls on suet or fat off the steak. Cover with water and boil for 1 hour and 15 minutes.
Combine all ingredients, except Ritz crackers, cheese and almonds. Put in greased casserole dish. Top with crackers and cheese. Sprinkle with almonds. Bake at 350° for 25 minutes. Serves 8.
Mix together cake mix, butter and 2 eggs; pat in pan. Then mix 2 eggs, powdered sugar and pecans; pour on top. Bake for 50 minutes or until golden brown at 350°.
Combine cider, brown sugar, cinnamon, cloves, lemon, mace, and nutmeg in two- quart glass measure; stir until brown sugar is dissolved. Place in microwave oven. Cook on high for 10 minutes. Strain into 4 mugs. Garnish with orange slices before serving. Makes 4 servings.
Brown sirloin in skillet. Drain tomatoes. Combine all ingredients in crock pot. Simmer for 6 to 8 hours. Cook vermicelli noodles until tender. Serve sauce over noodles, sprinkled with parmesan cheese, with French or Italian bread on the side.
Beat egg at high speed or by hand until fluffy. Add Cool Whip and blend well. Fold in cake mix until blended. Roll in walnut size balls. Roll balls in sifted confectioners sugar. Place on well-greased cookie sheet an inch apart. Bake at 350° for 10 minutes. Remove from cookie sheet while warm with spatula. Makes about 3 dozen. These freeze very well. (Any flavor of box cake mix may be used.)
Mix the onion soup mix and wine vinegar and set aside. Mix all ingredients and let chill 4 to 6 hours before serving.
In a small bowl, combine tarragon, thyme, peppers and salt. Blend well. Brush both sides of each pork tenderloin piece with margarine. Sprinkle both sides with seasoning mixture.
Mix meat and Tender Quick meat cure. Refrigerate overnight. Mix all other ingredients into the meat. Mix well. Roll in 3 to 4-inch rolls. Bake on a cookie sheet at 250° to 300° for 2 to 2 1/2 hours. Turn rolls every 30 minutes. Makes 4 rolls.
Combine all ingredients and mix well. Use greased and floured 9 x 13-inch pan. Bake at 350° for about 40 minutes.
Cream eggs and sugar. Add melted butter. Sift flour and cocoa together and add to mixture. Add nuts and vanilla. Pour into greased pan. Set in a pan of hot water and bake at 325° for 45 minutes to an hour. Serve warm with scoop of ice cream and garnish with a cherry. Serves 8 to 12.
Prepare cucumbers as in namasu by slicing thin (or julienne) and squeezing out excess water (do not salt). Combine all ingredients; chill overnight. Serve over cold somen noodles or as a side dish.
Mix sugar, vinegar and oil. Blend with veggies. Chill at least 2 hours. Stir well before serving.
Butter a casserole dish; place a layer of potatoes and then layer with each of remaining ingredients. Pour 1/2 cup of milk over last layer. Bake at 350° for 1 hour.
Scald milk; add sugar and salt to milk and stir until both are well dissolved. Add cream; stir in vanilla. Let mixture cool. Churn in ice cream freezer. Makes 2 quarts.
Stir shortening just to soften. Sift in dry ingredients. Add the bananas and 1/4 of the milk and mix until all flour is dampened. Then beat 300 strokes by hand or 2 minutes in mixer at a low speed. Add eggs, nuts and remaining milk. Beat 150 strokes by hand or 1 minute by mixer at a low speed. Turn batter into pans. Bake at 375° for about 25 minutes. Cool cake in pans on rack for 5 minutes. Then loosen from sides with spatula; turn out, remove paper and turn right side up on racks to cool before frosting or serving.
Mix all ingredients except ginger ale and chill. (Very good to freeze until "slushy.") Add ginger ale just before serving.
Peel and cut pototoes into 2-inch slices. Put in saucepan with enough water to cover potatoes; add salt. Cook until half done; drain potatoes. Melt butter in microwave 1 minute. Then mix sugar, cinnamon and milk into butter. Pour over potatoes; bake at 400° until tender. Remove from oven and put marshmallows on top. Put back in oven until marshmallows are golden brown.
Cook rice in chicken stock if you have it from chicken. Let cool. Dice chicken fairly course. Chop onion fine. Drain canned vegetables. In a large bowl, lightly combine all ingredients except cheese. Place in a large casserole dish. Top with cheese and bake in a 350° oven until lightly brown, approximately 30 minutes.
Mix vanilla wafers and butter, press in 9 x 9-inch pan. Save a few crumbs, for topping. Refrigerate. Soften ice cream, spread over crumb mixture, put in freezer. Melt 1/2 cup butter and chocolate over low heat, beat egg yolks and add to chocolate. Add sugar and vanilla, mix well, and cool. Beat egg whites until stiff. When chocolate mixture is cool, fold in egg whites and nuts. Put on top of ice cream, sprinkle with reserved crumbs; return to freezer. Cut in squares to serve.
Mix all ingredients. Batter should be thick. Spoon by rounded teaspoon fulls into hot grease. Fry until golden brown.
Brown celery and onions in butter. Add hamburger balls and brown. Take hamburger balls out when done; add rest of ingredients and cook slow for 30 minutes. Place hamburger balls in sauce and simmer 45 minutes more.
Make cake as directed on package. Pour into 2 greased 12 x 9 x 2-inch baking pans. Bake at 350° for 15 minutes or until done. Cool completely.
Mix beans, taco mix and 1/2 taco sauce together. Spread in a dish. Cover with the sour cream. Layer the hamburger, the cheese, the lettuce, tomatoes and the olives. Spread the other 1/2 of the taco sauce on top.
Combine artichoke hearts, chopped peppers, cheese and mayo. Turn mixture into an 8-inch round baking dish. Bake at 350° for 20 minutes or heated through. Serve warm with chips and breadsticks. Makes about 2 2/3 cups.
Cook broccoli according to package and drain. Saute onion in butter. Add garlic and soup. Add cheese until it melts. Stir in broccoli. Serve hot.
Soften cream cheese and mix until smooth. Add the remaining ingredients and mix well. Best if made a day ahead. Serve with chips or crackers. Serves 18 to 20.
Stir to soften the shortening. Gradually add sugar, creaming until light. Add eggs; beat until light and fluffy. Sift together dry ingredients. Add to creamed mixture alternately with applesauce, beating well after each addition. Stir in nuts. Pour into wax paper lined 9 1/2 x 5 x 3-inch loaf pan. Bake in moderate oven at 350° for about 1 hour. Cool in pan 10 minutes. Remove to cooling rack.
Brown ground beef, garlic and onion in skillet. Add tomato sauce, tomatoes, puree, spaghetti sauce and all spices. Simmer for 30 minutes after it boils. Boil lasagna until almost done. Drain. Cover bottom of greased baking dish with 1/2 of beef mixture. Lay noodles on top until entirely covered. Make 2 layers. Sprinkle with 1/2 Mozzarella and all the Parmesan. Top with remaining beef mixture. Sprinkle with remaining cheese. Cover and bake at 350° for 45 minutes to 1 hour. Serves 6 to 8.
Dip out about 4 tablespoons mayonnaise. Add ingredients to the jar of mayonnaise. Stir well. Great for potato salad and sandwiches.
Melt chocolate and fat together over hot water. Cool. Blend in sugar, eggs and applesauce. Sift together flour, soda, salt, baking powder and spices. Add to mixture. Stir in nuts. Spread batter in 2 greased 8-inch cake pans, or one large. Bake in oven 30 to 40 minutes at 350°. Cool in pan. Cut into squares. Tops may be lightly dusted with confectioners sugar if desired. Keeps well.
Crush 26 Oreos in blender. Add 1/3 cup butter. Pat in bottom of a 9 x 13-inch glass pan and freeze 20 minutes.
Dissolve jello in boiling water; stir in orange juice until thawed. Stir in undrained pineapple. Chill until partially set (consistency of unbeaten egg whites). Fold in oranges. Pour in a 13 x 9 x 2-inch pan. Chill until almost firm. Beat whipping cream to soft peaks; set aside. Beat pudding mix and milk until smooth (1 to 2 minutes). Fold in whipping cream. Spread over gelatin. Chill 5 to 6 hours or overnight. Cut into squares and serve on lettuce. You can garnish with additional oranges.
Grease casserole dish. Mix together eggs, cottage cheese, flour and Cheddar cheese. Pour over spinach. Bake at 350° for 30 minutes.
Preheat oven to 350° (175°C). Mix corn, green onion, milk, egg white and flour in a 13 x 9-inch baking dish. Place chicken over mixture and sprinkle with seasoning and paprika. Cover with bread crumbs and bake 1 hour and 20 minutes, until chicken is tender. Makes 4 servings.
Saute onion and celery in margarine. Add broccoli and simmer 15 minutes. Add garlic cheese, Accent and mushrooms. Pour into baking dish.
Mix pistachio pudding, Cool Whip, marshmallows, pineapple and pecans together. Top with cherries.