HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in skillet. Add onion, bell pepper and celery. Fry until tender. Add tomatoes and cook for 5 minutes more. Add cooked macaroni and mix well. Cook slowly for 10 minutes. Stir often. Makes 6 generous servings.
Saute seasonings; add pork sausage and cook until seasonings are tender and pork is cooked. Add chicken and cook about 10 minutes more. Crumble cornbread in a large bowl and mix with bread. Add chicken mixture and mix well. Add enough chicken broth to make mixture very moist. It will dry out during baking. Put in a baking dish and bake at 325 degrees for about 1 hour.
Combine first 9 ingredients. Shape into 2 loaves. Place on a lightly greased rack of a broiler pan and bake for 40 minutes at 350°. Combine last 4 ingredients and spoon over meat loaf and bake an additional 5 minutes.
Sift together flour and baking powder. Cream the butter, adding sugar gradually. Add egg and lemon rind. Combine ingredients. Mixture will be very stiff. Place into buttered 8-inch square pans. Butter hands to spread mixture into corners. Bake at 300° for 30 minutes.
In medium mixing bowl, combine flour, spices and baking soda. In large mixing bowl beat butter or margarine on medium speed 30 seconds. Add brown sugar, beat till fluffy. Add eggs, beat well. Add flour mixture, beat well. Apply seal, chill about 2 hours.
Mix all ingredients well. Spray or grease muffin tins. Spoon batter into tins, filling 3/4 full. Bake at 450° for 12 to 18 minutes, until done.
Brown sausage in oil. Remove and save. Add onions and garlic. Saute until tender. Return sausage to the pot and add tomatoes, paste, puree, celery and spices. Mix. Add beer and cook over low heat for 3 to 4 hours. Serve with red kidney beans.
Wash, rinse and drain wild rice. Saute mushrooms, celery and onion in butter. When golden, remove from heat and stir in soup, water, pimentos and soy sauce. Mix with rice. Pour into buttered 3-quart casserole. Bake at 350° for 1 1/2 to 2 hours, until hot and bubbly. Serves 8.
Let sherbet, ice cream and fruit punch melt for 2 to 3 hours before making punch. Put all the ingredients in punch bowl and mix well. Makes 20 to 30 cups.
Melt 1/2 stick butter or oleo and add saltines. Press into a 9-inch pie plate. Melt 1/4 stick butter in skillet. Add onions. Cook over medium heat until tender, about 15 minutes. Do not brown. Put into pie crust. Heat milk in skillet. Beat eggs and add to milk with salt, pepper and a hint of nutmeg. Heat until hot; do not boil. Pour over onions. Add cheese to top and bake at 350° for 30 minutes.
Mix all ingredients, except chicken; pour over chicken. Cover; bake for 1 hour at 350°.
Prepare rice as directed on package. Add beans, corn, and taco seasoning; mix well. Cook 5 minutes, stirring occasionally. Top 10 crisped tortillas with rice mixture, lettuce, taco sauce, and cheese.
Saute beef and onion together in skillet. In a large saucepan, stir together the next 4 ingredients. Heat on medium to medium- high, or until cheese is melted. In a 9 x 13-inch pan, layer tortillas, ground beef and sauce. Repeat layers twice. Cover and heat in oven at 325° for 50 to 55 minutes. Remove cover; heat for 10 minutes. Serves 8 to 10.
Blend first 4 ingredients well and spread on tops only of cooled cake. Sprinkle tops of layers with chopped nuts. Icing will fall over tops of each layer and give a pretty effect or you can ice entire cake.
Combine all ingredients. Heat to boiling point. Place chicken pieces in baking dish and pour sauce over chicken. Cover with foil. Bake 1 hour at 350°, turning chicken once. There will be sauce to eat with rice.
Combine first 6 ingredients. Blend mayonnaise, salt, pepper, celery seed and mustard. Add; toss lightly. Chill. Serves 6.
Sift flour, salt and soda. Add brown sugar and oatmeal. Cut in oleo until mixture resembles coarse crumbs. Press half of the mixture into bottom of a 9-inch square pan. Spread with cherry mixture.
Cream the butter, sugar and Crisco. Add flour with soda, eggs and sour cream (alternately), beginning and ending with flour. Grease and flour pan. Bake at 300° for 1 1/2 hours or 325° for 1 hour and 25 minutes.
Pour oleo in a bowl; stir in sugar. Blend oatmeal, flour, salt and mix into oleo and sugar. Stir in boiling water and nuts. Drop by spoonfuls onto greased cookie sheet. Bake in 350° oven for 8 to 9 minutes.
Place a layer of potatoes in the bottom of the baking dish and top with onions. Place a layer of the drained green beans over potatoes topped with onions. Alternate layers with potatoes, onions and green beans until used. Pour soup over all; top with grated cheese. Cook at 325° for 30 to 45 minutes until done.
In large bowl, combine 2 1/2 cups of flour and the yeast. In a saucepan heat together milk, sugar, shortening and salt just until warm, stirring constantly until shortening almost melts. Add the lukewarm liquid to the dry mixture in the mixer bowl. Add the eggs. Beat with mixer. By hand, stir in most of the flour. Knead in remaining flour. Place in a lightly greased bowl. Turn once to grease the surface. Cover bowl with damp cloth. Let rise until double. When dough has doubled in size, about 1 1/4 hours, punch down, divide the dough and shape into cloverleaf balls. Place in greased muffin tins. Cover and let rise another 60 minutes, or until doubled in size. Bake at 375° for 35 to 40 minutes. Brush with melted butter.
Spread cream cheese onto bottom of a glass pie plate. Spread chili over cream cheese. Top with cheese, olives and onions. Microwave or broil for about 1 or 2 minutes, until cheese melts.
Cream together the oil, sugar and eggs. Add the rest of the ingredients. Drop by 1/4 cup scoop (4 cookies to each cookie sheet). Sprinkle with cinnamon-sugar before baking. Bake at 400° for 7 to 8 minutes. Watch carefully so that they won't brown too much and stay soft. (Cookies may also be made smaller, using a tablespoon for each cookie and 8 to a cookie sheet.)
In large skillet, brown meat along with minced garlic. Season meat with onion salt and garlic powder. Drain and set aside. Using large pan or pot, combine sauces. Add sugar and mushrooms. Add dry spaghetti sauce; add oregano and Italian seasoning. Add drained meat with sauce; heat and stir occasionally until desired consistency.
Saute onions in butter. Stir in flour and water; cook over heat until thickened. Blend in cheese with sauce and broccoli, then add eggs, mixing gently. Place in 1 1/2-quart greased casserole dish. Cover with crumbs and dot with butter. Bake in 325° oven for 35 minutes. Serves 8.
Combine egg, water and vinegar or lemon juice. Mix the first 5 ingredients with pastry blender, then add the liquids. Makes enough crust for 6 single or 3 double pies. Can keep in refrigerator for 2 to 3 weeks. Put to room temperature before using.
Thaw and drain vegetables. Combine them with 1/2 of the cheese and other ingredients, except onions. Pour into 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Serves 6.
Mix dry salad dressing mix into sour cream, stirring well. Refrigerate for at least an hour before serving.
Layer meat and vegetables in roaster. Mix together the remaining ingredients and pour over meat and vegetables. Bake at 300° for 4 hours, covered tightly.
Saute in butter the celery, onion and pepper. Stir together soup and milk. Mix all together; pour into greased casserole. Cover with crushed cheese crackers (Maxine uses plain crackers). Bake at 350° until bubbly.
Pick chicken off bones and put in broth. Add salt and pepper. When broth starts to boil, pinch off can of biscuits into broth. Turn down heat and cook until done.
Stir into chocolate and margarine mixture. Spoon into rolls on wax paper. Refrigerate overnight. Slice and enjoy!
Beat eggs and oil until foamy; add sugar, flour, soda, cinnamon, salt and vanilla. Add apples and nuts. Bake in 9 x 13-inch pan, greased and floured. Bake 1 hour at 350°.
Heat oven to 400°. Blend filling ingredients. Pour into unbaked pie shell. Bake for 15 minutes. Reduce heat to 350° and bake for 30 to 35 minutes longer. Filling should appear slightly less set in center than around edges.
Brown meat; drain off excess fat. Add onion, pepper and garlic. Cook 1 minute. Add tomato sauce, tomato paste, water, salt and pepper. Cover and simmer 2 hours. Serve sauce over hot spaghetti. Makes 8 to 10 servings.
Combine the flour, baking powder and salt in the bowl of a food processor fitted with the steel blade. Pulse two or three times to mix. Add the shortening and butter. Pulse until the mixture looks like coarse cornmeal with just a few lumps the size of peas. Add the ice water gradually and process until the mixture forms a ball. Remove from the bowl and shape into two disks. Cover with plastic wrap and refrigerate for about 30 minutes.
Cook spinach and drain very well. Mix all ingredients and form small bite size balls. Refrigerate for 2 hours. Bake in a 325° oven for 30 to 35 minutes.
Sift together cornmeal, flour, baking powder and salt. Add egg, milk and shortening. Beat with beater or by hand until smooth (about 1 minute). Bake in 8-inch square baking pan at 425° for 20 to 25 minutes.
Bake cake according to directions and cool. Using large punch bowl, crumble 1/2-inch layer of cooled cake in the bottom. Mix both packages of pudding with milk. Pour 1/2 pudding mix over cake. Spoon 1/2 can drained pineapple over pudding. Cover with 1 can pie filling and layer with 1/2 of the whipped topping, coconut and nuts. Repeat layers. Chill and refrigerate.
Mix together with a knife and add a scant 1/4 cup ice cold water to make a dough. Roll this dough out thin into 2 crusts.
Peel sweet potatoes or yams. Split in half lengthwise. Make syrup of water, sugar, margarine and nutmeg. Place sweet potatoes or yams in syrup. Lower stove to medium and cook until soft. Can be made ahead and reheated. Delicious with ham. Recipe can be doubled or halved.
Heat oven to 350°. Spray a 10-inch round fluted tart pan with removable bottom with nonstick cooking spray. Prepare brownie mix according to package directions for cakelike brownies. In a small bowl, stir cream cheese and 1/3 cup preserves to mix well; swirl into batter. Fold in 1/2 pint of fresh raspberries.
In medium mixing bowl, combine flour, baking powder and salt. In large mixing bowl, cream sugar, butter and vanilla. Add eggs, one at a time, beating after each addition. Gradually beat in dry ingredients, alternating with milk. Stir in mini morsels.
Mix sugar, butter and egg. Stir in milk. Sift dry ingredients and add to batter, stirring well. Sprinkle blueberries with a little flour and fold into batter. Use greased and floured 9-inch square pan.
Boil each separately, then add a dash of baking soda. Pour milk into tomato juice.
Combine first 3 ingredients. Chill well. Just before serving, pour juice mixture over ice. Add ginger ale. Add orange slices. Yield: 2 1/2 quarts.
In medium bowl, combine the 1 cup flour and 2 tablespoons sugar. Cut in margarine until mixture looks like coarse crumbs. Stir in 1/2 cup of the pecans. Press flour mixture in bottom of ungreased 13 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes.
Mash berries; add sugar, juice and undiluted lemonade. Pour over ice cubes. Add ginger ale or Sprite just before serving.
Cook over low heat, stirring continuously, until very thick. Remove from heat and add 1 tablespoon of margarine and 1 teaspoon of vanilla. Pour into browned deep dish pie shell and top with meringue. Bake in 400° oven until meringue browns.
Cook broccoli for 4 minutes, then drain. Mix with remaining ingredients and pour into 9 x 13-inch casserole. Top with crushed saltine crackers and bake at 325° for 25 to 30 minutes. Serves 6 to 8.
Cook chicken until tender. Remove from broth and debone. Cook onion, bell pepper and spaghetti in broth. Remove from heat and add remaining ingredients except cheese. Mix well and pour into large Pyrex dish. Place cheese on top. Cover and bake at 300° for 30 minutes.
Mix in order given. Makes 12 good size muffins. Bake at 350° for 17 to 20 minutes.
Combine all but cabbage and pour over chopped cabbage and mix. Leave out of refrigerator for a day.
Place pineapple rings in bottom of rectangle cake pan. Sprinkle with brown sugar and dot each ring with butter. Using the drained pineapple juice as part of the liquid, prepare cake mix as directed. Pour over pineapple rings. Bake as directed on box. Cool. Turn right side up on large platter. Top with whipped topping before serving.
Place crumbled bread in a 9 x 13-inch baking dish. Fry and drain sausage. Spread over bread. Blend together eggs, soup and milk. Pour over bread and sausage. Cover with foil and put in refrigerator overnight. Place in oven and bake 30 minutes at 350°. Remove foil and add cheese. Cook again until done, about 30 minutes.
Preheat oven to 350°. Mix peanut butter, eggs and sugar together. Roll dough into balls and place on ungreased cookie sheet. Bake for 12 to 15 minutes until brown and slightly cracked on top. Immediately press a chocolate Kiss in the middle of each cookie. Let cool - Kisses will need to harden before storing.
Put chicken (chopped) with sour cream, soup and lemon juice in baking dish. Melt margarine and mix with crumbs. Add poppy seed or almonds on top of chicken mixture; then top with cracker crumbs and bake at 350° for 40 minutes.
Melt butter in an 8 x 12-inch pan in oven; let cool slightly. Mix together flour, sugar, cinnamon and milk. Pour over butter; don't stir. Mix lemon juice and berries. Sprinkle over batter mixture. Don't stir. Bake!
Cut each biscuit into thirds. Place on a greased baking sheet. Combine Parmesan cheese and onion powder. Sprinkle over biscuits and bake at 400° for 7 to 8 minutes or until brown. Serves 5.
Mix the flour, salt and pepper in a bowl. Toss the meat in the mixture to coat and reserve any remaining flour. Brown the meat in a large Dutch oven. (Add a little cooking oil or liquid if using venison). When brown stir in the onion, garlic, and the remaining flour. Add all remaining ingredients except the potatoes and frozen vegetable. Bring to a boil, reduce heat and simmer covered for 1 hour stirring occasionally. Stir in potatoes and the frozen vegetable (removed from the pouch) Simmer covered for 1 hour longer or until the meat is tender, stirring occasionally. Serves 6.
Mash peaches; add sugar. Let stand for 15 minutes. Add shortening, eggs, soda (dissolved in 1 tablespoon of water). Add flour, salt, baking powder and cinnamon. Stir until mixed. Bake at 350° for 50 minutes.
Soften yeast with water then add cottage cheese. Mix remaining ingredients except flour. Add to yeast mixture then add flour. Make a stiff dough. Beat well - do not use electric mixer. Let rise 50 - 60 minutes in warm place until dough is light and doubled in size; stir down. Turn into well-greased bread pan. Let rise 30 to 40 minutes. Bake at 350 degrees for 40 to 50 minutes. Brush with soft butter and sprinkle with salt.
Mix ingredients in order given and pour into greased 12 3/4 x 9-inch tube pan. Bake at 325° or 350° for 1 hour. Allow cake to remain in tube pan for 1 hour. Cover warm cake with following glaze.
Place apples in greased 2-quart baking dish. Blend together (like pie dough) butter, sugar, flour and cinnamon; work until crumbly, then pack close over apples. Bake at 375° for 45 to 60 minutes.
Melt bars and marshmallows in milk. Cool thoroughly. Whip milk and fold into the chocolate mixture. Pour into a graham cracker crust.
Drain pimiento, reserving liquid. Combine cream cheese with pimiento. (I prefer to use a table fork for this.) Add drops of pimiento liquid as needed to bring cheese to spreading consistency. Add Tabasco and salt, blending thoroughly.
Mix first 6 ingredients. Pour in a 9 x 13-inch pan. Sprinkle with cake mix, then chopped pecans, then pour oleo over the top. Bake at 350° for 55 to 65 minutes or until knife comes out clean. May be served topped with Cool Whip.
Mix flour, sugars, cinnamon, salt and oil. Remove 1 cup of mixture and set aside for topping. In remaining mixture, add rest of ingredients and mix well. Pour into greased and floured pan. Spread topping to cover top. Bake 25 to 35 minutes at 350°.
Cream the cheese and margarine until smooth. Add flour. Mix in Rice Krispies with hands. Roll dough in small balls and place on greased cookie sheet. Press each cookie with fork to flatten. Bake at 350° for about 15 minutes. Watch closely, they burn easily.
Mix cream cheese and milk together until smooth. Then add lemon juice and vanilla. Mix well. Pour in pie crust. Top with blueberries and chill.
Gradually stir cold water into egg yolks and beat with a whisk. Slowly beat in flour. Beat egg whites and fold in at last minute. Heat oil in a fondue pot. Dip shrimp into batter and cook until puffed.
Pour ingredients into a mixing bowl and add 1 egg at a time, beating slightly after each addition. Beat at high speed for 10 minutes. Pour into greased Bundt pan and bake at 350° for 1 hour.
Add boiling water to Jell-O; stir in frozen berries. Add pineapple (don't drain) and bananas and mix. Pour 1/2 of mixture in flat dish; chill 1/2 hour. Spread sour cream on top, then add rest. Chill.
Pour boiling water over oatmeal; let stand while you put together. Mix sugars and oil well. Add eggs, one at a time; mix well. Add flour, soda, salt and cinnamon. Add oatmeal mixture and stir well. Bake at 350° for 35 to 40 minutes in a 13 x 9 pan.
Heat oven to 350°. Drain liquid from salmon into measuring cup. Add milk to make 3/4 cup. Flake salmon to remove bones and skin. Blend in egg; stir in remainder of ingredients. Spoon lightly into greased loaf pan or dish. Bake 45 minutes. Serve with lemon wedges. Serves 4.
Preheat oven to 350°. Lightly butter Pyrex baking dish. Beat eggs well; pour over corn. Stir in rest of ingredients, mixing until well combined. Turn mixture into prepared baking dish. Set in larger baking pan and fill larger pan with boiling water to depth of 1-inch. Bake 50 minutes or until knife inserted in center comes out clean.
Beat eggs. Mix well with sour cream, chicken soup and onion soup mix, mayonnaise. Add beans and chopped chicken. Pour in oblong baking dish (large).
Combine sugar and water in saucepan. Heat, stirring constantly, until sugar is dissolved. Bring to a boil; cook for 5 minutes. Combine sugar and water mixture to fruit juices in punch bowl. Add ginger ale just before serving. Float ice ring or ice cubes in punch. Serves 25.
In a large saucepan, stir the chocolate, sugar and water over low heat until chocolate melts. Stir in the milk; increase the heat to moderate and bring just to a simmer, stirring constantly. Do not boil. Remove from the heat; cover and let stand for 5 minutes. Pour into mugs. Garnish with optional miniature marshmallows.
Brown ground beef. Cook macaroni. Mix macaroni and ground beef. Add sauces and cook until heated through.
Dredge short ribs in flour. Place in preheated 350° oven. Cook until partially done, about 1 1/2 hours. Remove from oven. Drain off grease. Combine all ingredients together and spread evenly over ribs. Cover tightly and cook for one hour or until tender.
Preheat oven to 300°. Butter a 9 x 13 baking dish. Rinse rice and cook according to package directions until open and soft. Drain well. Slice butter and mix with hot rice until butter has melted. Spread rice evenly in dish. Cover with oysters and sprinkle with salt and pepper. In small saucepan, heat soup and half and half. Add onion and thyme. Pour evenly over rice. Bake 45 minutes. Makes 10 to 12 servings.
Melt chocolate chips and sugar in double boiler. Remove from heat. Add beaten egg yolks to mixture. Beat egg whites until stiff and fold into chocolate mixture. Whip the cream and fold into mixture. Tear cake into pieces and alternately layer cake and chocolate mixture, ending with chocolate. Chill. Serve with whipped topping sprinkled with nuts.
Mix first 4 ingredients together and over medium heat. Refrigerate for at least 2 hours or until chilled. Roll out into round balls. Dip into melted mix of chocolate chips and paraffin wax. Let cool before serving.
Combine sugar, margarine and milk in large, buttered glass mixing bowl. Cover with plastic wrap. Microwave 10 minutes on Medium-high. Stir and continue cooking on Medium-high 5 to 8 minutes or until mixture forms a soft ball in cold water. Stir in chocolate chips until melted. Fold in Marshmallow Creme, nuts and vanilla. Pour into buttered 13 x 9-inch pan. Chill until firm. Yields 74 fudge squares.
Mix sugar and cinnamon together. Spread in a flat dish or on wax paper. Melt margarine. Roll biscuits into long rope. Dip in margarine, then roll in sugar mixture. Shake off excess. Twist into any shape. Make into a bun or knot, etc. Bake at 400° for 10 to 15 minutes until golden brown.
In medium bowl, mix above ingredients until blended. Refrigerate. Makes 1 1/2 cups.
Mix all ingredients except onions until smooth. Dip onion in batter, then fry in hot grease until brown on both sides.
Preheat oven to 350°. Grease and lightly flour a large tube pan. Sift together flour, baking soda, cinnamon and salt. Beat oil, eggs and sugar until thoroughly mixed. Gradually blend flour mixture into oil, eggs and sugar mixture. Fold in carrots, pineapple, coconut and nuts. Stir in vanilla. Pour into large tube pan. Bake at 350° for 1 hour and 15 minutes or until cake tests done.
In a large pot, add the sugar and spices to the water and bring to a boil. Add the orange juice and cider. Remove the pot from the heat and cover. Let the cider sit for 5 to 10 minutes before serving warm, or let the cider cool and then refrigerate until ready to serve. Serves 10 to 15.
Mix zucchini, cottage cheese, eggs, flour and oil in this order. Heat additional oil in skillet. Make patties about 1/2-inch thick. Brown on both sides. Serve plain or with applesauce, syrup or sugar.
Combine first 5 ingredients in large bowl. Mix well. Gently fold in whipped cream until well mixed. Put mixture in loaf pan. Cover with aluminum foil. Place in freezer. Will keep frozen up to three weeks.
Saute onion, bell pepper and garlic in a little oil until tender. Add chicken stock, ham and sausage; cook for 5 minutes. Add remaining ingredients, just to mix. Put in a 13 x 9 x 2-inch casserole. Cover tightly with tinfoil. Bake at 350° for 50 minutes, or until rice is done and liquid absorbed. Makes 6 servings.
Mix cream cheese, onions, Worcestershire sauce, salt and pepper. Roll this in chopped ham until it is completely covered.
Sift flour before measuring. Add baking powder to measured flour and sift again. Place sugar and Crisco in mixer and cream thoroughly. Add eggs 1 at a time, mixing well after each addition. Add flour and milk alternately beginning and ending with flour. Add flavorings and salt and mix well. Pour into greased and floured tube pan and bake at 350° for 1 hour and 15 minutes.
Cook chicken until done with salt and pepper; let cool. Save broth and debone chicken. Saute peppers, onions and celery in margarine (about 45 minutes). Do not brown. Cook spaghetti in broth, adding water if necessary. Do not drain. Add sauteed vegetables and chicken; mix together. Add tomatoes and cheese. Mix lightly until cheese melts. Add peas, plus juice. Bake at 350° for 45 minutes. Best when made day ahead. Freezes well. Serves a bunch.
In large skillet, stir onion and green pepper in oil until soft. Add meat, salt and pepper. Stir until meat loses pink color. Add remaining ingredients. Stir until well blended. Reduce heat. Cover skillet and simmer just 15 minutes. Yield: 4 to 6 servings.
Combine flour, pecans, butter, and brown sugar in an 8 inch square baking pan; stir well. Bake at 350° for 20 minutes, stirring occasionally; cool.
Cook pudding according to directions on box in a 13 x 9-inch pan. Put a first layer of chocolate pudding, then a layer of graham crackers, then so on until pudding lasts. Put in refrigerator to set for 2 hours. When serving, put some Cool Whip on each serving.
Spread corn in ungreased shallow 1 1/2-quart casserole or a 10 x 6 x 2-inch baking pan or dish. In medium skillet, brown ground beef; drain off fat. Add flour; cook and stir for 1 minute. Stir in tomato sauce, garlic powder and cinnamon. Pour over corn in dish. Bake at 350° for 15 minutes.