HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare rices (1 cup dry rice - 3 cups cooked). (One 6 ounce Uncle Ben's rice is what I use.) Saute in butter, celery, bell pepper, onion, water chestnuts and pimentos. Mix in soups, half and half, chicken and rice. Allow mixture to blend well. Bake in oven at 350° for 30 minutes. Add grated cheese, cook and additional 5 to 10 minutes. Serve with bacon bits sprinkled.
Combine sugar, flour and spices; sprinkle over apples. Mix gently. Pour into greased casserole dish. Sprinkle butter over top. Bake at 350° for 50 to 55 minutes. Serve with breakfast or as accompaniment to pork or chicken dishes.
Let strawberries stand at room temperature 20 minutes. Place 2 of the undrained packages of strawberries in a blender. Blend until smooth. In a large punch bowl or pitcher, combine blended strawberries, grape juice and remaining undrained package of strawberries. Slowly pour in carbonated water. Stir gently to mix. Add red food coloring, if desired. Makes 24 four ounce servings.
Blend hamburger. Cut and shred together; add pork. Mash butter beans and potatoes up fine. Add corn and garden peas and stir together, adding tomato paste and catsup. Stir and blend in well. Add all ingredients and cook slow or on low temperature. Makes a large quantity.
Dissolve yeast in 1/2 cup warm water; set aside. Mix together 4 cups warm water, honey, salt and whole wheat flour. Add melted margarine and mix. Add dissolved yeast. Add white flour, 1 cup at a time, until it cannot be stirred anymore. Turn out onto a lightly floured surface; knead in enough flour to make a moderately stiff dough that is smooth and elastic, approximately 6 to 8 minutes. Shape into a ball and place in a greased bowl; turn once and cover. Let rise until double.
Bake, uncovered, at 350° for 1/2 hour until golden brown.
Melt butterscotch chips. Add chow mein noodles and peanuts; mix well. Drop by large spoonfuls onto cookie sheets covered with wax paper. Put in freezer or refrigerator until set.
Make a white sauce by melting margarine and stirring in flour, salt and (pepper, if desired). Gradually add milk. Add Cheddar and Parmesan cheese and stir until cheese is melted. In a greased casserole dish, layer potatoes, raw sliced onion and cheese mixture. Bake at 350° for 1 to 1 1/2 hours.
Preheat oven to 425°. Roll out pastry and line a 1 1/2-inch deep 9-inch pie pan, making a high fluted edge. Partially bake. Lightly beat eggs with a wire whisk; whisk in sugar, salt, milk and vanilla. Heat half and half just to scalding. Slowly whisk into egg mixture. Pour into pastry shell; sprinkle with nutmeg. Bake in lower third of oven for 15 minutes. Reduce oven heat to 350° and continue to bake until a knife inserted slightly off center comes out clean (about 25 more minutes). Place on a rack and let cool to room temperature. Serve or refrigerate for up to 24 hours. Makes 6 to 8 servings.
Preheat oven to 350°. Grease an 8 x 8 x 2-inch pan. Line it with waxed paper. Sift flour, then measure. Sift flour, cocoa and salt together on waxed paper; set aside.
Mix all ingredients together. Pour into 10-inch pie pan. Be sure to butter pie pan. Makes its own crust. Bake at 400° for 25 to 30 minutes.
Add sugar to beaten eggs. Stir in flour (don't dare put more flour than is said). Add chocolate melted in margarine. Add vanilla and nuts. Bake 25 to 30 minutes in 350° oven. (Don't overcook one bit or they will be "rocky-hard".)
In a large skillet, cook turkey or turkey sausage and onion until meat is browned, stirring to break up meat. Drain off any fat. Stir in cream cheese until combined; add mushrooms. Set aside.
Layer cooked noodles in greased casserole dish. Put soups on top, mix rest of ingredient together and pour over top. Cover and bake 350 degrees for one hour.
Beat eggs, milk, sugar, salt and cinnamon well. Dip 8 slices of bread, one at a time, into mixture and cook in hot skillet with butter. Brown lightly on both sides. Serve with syrup. Makes 4 servings.
Place the mashed potatoes in a mixing bowl and beat briefly until smooth. Beat in the mayonnaise; blend thoroughly. Add the remaining ingredients and mix until completely blended. You can do the mixing with an electric mixer, set at low. Serve at room temperature.
Line a 10-inch pan with softened cream cheese. Top with 1/2 bottle chili sauce. Cover with sausage, onion and pepper. Top with Mozzarella cheese. Then put sliced olives on top. Cool sausage and drain.
Cream butter and sugar. Add eggs and beat well. Sift dry ingredients and add to creamed mixture with the milk. Clean blueberries, coat with a little flour to prevent settling and gently fold in blueberries. Spoon into a greased tube pan. Bake at 375° for 1 hour.
Mix all together, being sure sugar is dissolved. Chill in refrigerator. Good with beans or as an accompaniment to meats.
Preheat oven to 400°. Cut each potato in half lengthwise. Scoop out middle, leaving 1/4-inch shell. Cut each shell into quarters. Brush inside with margarine. Place on large cookie sheet. Sprinkle seasoning salt over shells. Season with salt and pepper to taste. Spread bacon over skins. Sprinkle cheese evenly on top. Bake 5 to 8 minutes. Serve with sour cream.
Place ham, cheese and onion on bottom of pie shell. Beat eggs and blend in rest of ingredients. Pour over mixture in shell. Bake 15 minutes at 425°; reduce to 300° for 30 minutes to set. Let stand 10 minutes before cutting.
Cream butter and sugar. Add egg yolks (one at a time), beating after each. Sift flour with soda. Add flour alternately with sour cream. Fold in beaten egg whites. Bake in tube pan for 55 minutes in a 350° oven.
Cook macaroni until done; drain. Wash well with cold water. Add crabmeat (shells removed). Add tuna and shrimp. Chop imitation crabmeat into bite size pieces and add to mixture. Add onion, relish and green pepper. Stir thoroughly. Add salt, pepper, sugar and seafood seasoning. Refrigerate covered. Add mayonnaise 1/2 to 1 hour prior to serving. Mix well. Serve on lettuce on shaped seafood dishes. Serves 20 people.
Combine all ingredients except turkey. Cook for 10 minutes. Add turkey. Cook for 20 minutes. Serve on rolls. Makes 10 servings with 311 calories per serving.
Cut in 6 tablespoons butter, enough buttermilk to make moist dough. Handle as little as possible. Bake in 375° oven. Place on top oven shelf 15 minutes.
Fry and drain meat. Season to taste with the seasonings. Melt the cheese into the meat. Put meat mixture on the slices of bread; place on jelly roll pan. Bake for 10 minutes at 350°.
In a skillet, brown ground beef and onions; drain. Add the flour to the ground beef and onions; mix well. In a baking dish, mix the rest of the ingredients. Bake in a 350° oven for 1 hour. Can be frozen. Great with cole slaw.
Peel onions. Remove centers, leaving a shell. Chop 2 tablespoons onion from centers. Set aside. Place butter in onions. Cook on High for 6 to 8 minutes. Brown onion with ground beef in microwave on High for 5 minutes. Drain. Add sour cream, cheese and mushrooms. Fill onion shells. Cook on Medium-high in microwave for 2 to 3 minutes, until heated throughout. Makes 4 servings.
Sift dry ingredients twice and add to butter, egg and milk, combined, to form a dough. Pat in greased pan. Bake at 350° to 375° or even 400° until brown (maybe 12 to 15 minutes). Wash, cap and cut berries in quarters; put in glass bowl and sprinkle with sugar. Barely warm, very slowly, then crush slightly. Split the shortcake and spread both cut surfaces with butter. Put berries between and on top of the cake, spreading them each time on a cut surface. Cover with whipped cream, sweetened and to which 1/8 to 1/4 teaspoon vanilla has been added. Garnish with whole selected strawberries. Bake in 9-inch round cake pan or may be cut with a large biscuit cutter and baked on a cookie sheet.
*You may use all or just your favorites (broccoli, tomatoes, cauliflower, zucchini squash, green or red cabbage, green beans or beets).
In a large bowl combine the cottage cheese, sour cream, egg, salt, garlic, salt and pepper. Add Cheddar cheese and mix well. Add macaroni and stir until coated. Transfer to a greased 2 1/2-quart baking dish. Bake uncovered at 350° for 25 to 30 minutes or until heated through. Sprinkle with paprika if desired. Yield: 8 to 10 servings.
Prepare Jell-O with boiling water, substituting last 3 ingredients for cold water (mentioned on package). Raspberries may be pured in blender. Chill to set. Yield: 10 to 12 servings. Use 9 x 13 dish.
Sift first 5 ingredients. Add sugar, oil and eggs. Mix well. Stir in carrots, pineapple and nuts. Bake in greased 13 x 9-inch pan for 35 to 40 minutes. Cool. Frost, if desired, or top with Cool Whip.
Saute onion in margarine until soft; add diced potatoes, water, basil, salt and pepper. Simmer 15 minutes. Add the thawed haddock; simmer until it flakes easily, about 15 to 20 minutes. Add corn and evaporated milk. Heat through (do not boil) and serve.
Cook over medium heat, stirring constantly, until thickened. Remove from heat. Add whatever flavoring you like (coconut, banana, etc.).
Cook tapioca in 1 quart water until soft. Dissolve jello in 1 cup boiling water. Combine all ingredients and pour into dish. Chill until firm.
Mix pudding and Cool Whip. Add remaining ingredients; mix well. Chill before serving.
Have waffle iron heated and ready. If needed, spray Pam on first. Mix all together except egg whites. Beat egg whites until stiff, then fold in.
Brown ground beef and onions, drain; then add Cheddar cheese and set aside. Heat soup, milk and Velveeta in microwave or in top of double boiler until cheese is melted. Then add green chilies. Fill tortilla with meat mixture, roll tightly and place in baking dish. Pour Velveeta sauce on top. Cover with foil and bake 30 minutes at 350°.
Peel and cube potatoes. Bring water to a boil. Add potatoes, onion, garlic and celery. Return water to a boil and add bouillon and seasonings. Cover and simmer over medium heat for 15 to 20 minutes. Cool slightly. Remove 2 cups of potatoes from stock. Set aside. Blend remaining chowder in blender and return to pot. Reheat over low heat. Add corn and reserved potatoes. Simmer, stirring, for 5 minutes. Melt butter in a small skillet. Add green pepper and scallions. Saute until vegetables turn a bright green, approximately 3 minutes. Stir into simmering chowder. Add cream, if desired. Add extra salt if desired, or salt individually at table.
Preheat oven to 375°. Place your pie crust in a well- greased pie pan. (I use margarine to grease the pan, makes for a better crust.) Chop apples into small chunks and slices. Put brown sugar in the bottom of the pie crust. Place chopped apples in the crust. Pour sugar and cinnamon mixture over apples. Place unmelted butter on top of apples. Place top crust over apples and poke 4 fork holes to vent. Bake for approximately 55 minutes.
Cook broccoli according to package directions until partially done; drain. Arrange in a greased baking dish. Place chicken slices on top. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle with cheese. Combine bread crumbs with butter; sprinkle on top. Bake at 350° for 25 to 30 minutes. Yields 6 to 8 servings.
Have meats ground together two or three times. Pour milk or coffee on bread crumbs and let stand 10 minutes. Fry onion in butter and mix with other ingredients. Shape into small balls and brown in hot shortening or butter. Remove meatballs when browned. Make a gravy from pan drippings by adding a bouillon cube dissolved in water. Thicken with flour. Milk or cream may be added if you wish. Return meatballs to gravy and simmer until meatballs are hot.
Brown and drain the meat. Put in 9 x 13-inch dish. Pepper and spread onion on top of the meat. Then cover with the celery soup and Tater Tots. Mix cheese soup and milk; pour over casserole. Bake at 350° for 45 minutes.
Brown hamburger, onion and bacon. (Do not drain beans.) Add the rest of the ingredients and bake at 350° until totally cooked through, about 1 hour.
Preheat oven to 350°. Place fish and all other ingredients in foil. Bake for 30 minutes.
Beat eggs at high speed for 5 minutes. Gradually beat in sugar, pumpkin and lemon juice. Set aside. Mix next 6 ingredients. Mix with pumpkin mixture. Grease and flour a 15 x 10-inch jelly roll pan. Pour mixture into pan and top with nuts. Bake at 375° for 15 minutes. Turn out on a dampened towel, sprinkled with powdered sugar. Roll cake and towel together to cool. Unroll and spread with following mixture.
Mix all together. Bake at 450° for 25 to 30 minutes or until well browned.
In a bowl, mix together crushed wafers and butter. Spread half of mixture in a 10 x 15-inch cookie sheet. In a heavy saucepan, heat milk and marshmallows, stirring until smooth. Cool. Add whipped cream. Spread half of this mixture over the cookie mixture. Spread blueberries over, then spread rest of marshmallow mixture over. Top with remaining crumbs. Chill and serve.
Cut fryer in desired pieces. Beat eggs; dip pieces of chicken in eggs. Roll in Parmesan cheese. Roll in flour, salt and pepper mixture. Fry at medium heat until golden brown. Garnish platter with lemon slices and parsley sprigs.
Dissolve gelatin in orange juice. Add ice cream by spoonfuls, blending until dissolved. Chill until slightly thickened. Stir in oranges. Fold in whipped topping. Pour into pie shell. Freeze until firm, about 2 hours. Remove from freezer 15 minutes before serving.
Stir until well blended. Dip apples into syrup, turning until well coated. Place on oil paper to harden. They may be rolled in chopped nuts or coconut. Do this immediately after coating.
Place bacon drippings in large, cold skillet. Heat about one minute on high heat. Lower heat to medium. Add green peppers and onion and cook three to four minutes, stirring frequently. Add tomatoes, salt and both peppers. Stir all ingredients together. Bring to a boil on high heat. Lower heat to simmer and add eggs, one at a time, making a nest for each in tomato mixture. Cover skillet. Cook 20 to 25 minutes until eggs are set. Serves 4.
Combine salt and pepper with bread crumbs. Dip and coat cutlets into crumbs, then into beaten eggs and back into crumbs. Heat oil over medium flame in 12-inch skillet; saute cutlets on both sides until brown, turning with tongs. Lift onto paper towels to drain. In same skillet, saute mushrooms for 5 to 10 minutes; do not overcook. Arrange cutlets in 9 x 11-inch baking dish.
Cream together sugar and shortening. Beat in the eggs. Stir in cream of tartar, soda, salt and flour. Roll into balls the size of	a walnut. Roll in the sugar cinnamon mixture. Place 2-inches apart on ungreased cookie sheet.	Bake at 375° for 10 minutes or until done. Makes approximately 5 dozen.
Thaw potatoes about 1/2 hour at room temperature, or about 5 minutes in microwave on Defrost setting. Mix potatoes, sour cream, cheese and soup in large bowl. Put in casserole. Cut margarine in patties and place over top of potato mixture. Sprinkle with cornflake crumbs. Bake at 375° for about an hour.
Brown sausage slices in skillet. Mix browned sausage, jelly and barbecue sauce in casserole. Bake at 350° for 45 minutes.
Pour apple pie filling into square pan. Mix together all other ingredients. Pour over apple pie filling. Bake at 375° for 35 minutes.
In a cup, stir the yeast into water. In a pot, scald the milk or microwave on High for 1 1/2 minutes. Add 1/2 cup butter and stir until melted. In a large mixing bowl, blend eggs with sugar gradually. Add milk and butter mixture. Add dissolved yeast and stir in 2 to 3 cups flour. Blend in salt. Add additional flour to handle dough, placing it on floured surface. Knead for 5 minutes until smooth. Shape dough into ball, place in greased bowl. Cover with damp cloth; let rise until doubled in size. Punch down, divide dough into 2 parts. Roll each part into a large circle. Brush dough with softened butter; cut into pie slices and roll up each slice from widest end. Place on lightly greased baking sheet. Let stand for 10 to 15 minutes. Bake at 325° for 20 to 25 minutes. Remove from baking sheet and cool. Yields 20 to 25 rolls.
Saute onion and green pepper in butter in a large skillet until tender. Stir in flour; cook 1 minute, stirring constantly. Gradually add water and tomato sauce; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in bay leaves, salt and hot sauce. Cover, reduce heat and simmer 20 minutes. Add shrimp; cover and simmer 5 to 8 minutes or until shrimp are done, stirring occasionally. Serve over rice.
Thaw fish if frozen. Rinse fish and pat dry with paper towels. Spray a 10 x 6 x 2-inch baking dish with nonstick spray coating; set aside.
Grate cheese. Cream the butter and blend with cheese. Add salt, pepper and flour. Mix in pecans thoroughly. Divide dough into two parts and form each half into a long roll about 1 1/2-inches in diameter. Wrap in wax paper and refrigerate for at least 2 hours. The rolls may be frozen for later use.
Place sugar, brown sugar and Karo syrup in saucepan and bring to boiling point. Remove from heat. Add peanut butter and vanilla. Blend in well and pour over cereal. Drop from teaspoon onto waxed paper to set. Yields 3 dozen. Very good!
Brown meat and onion; drain grease. Add sauce and pepperoni. Cook pasta as directed; drain. Layer in 13 x 9 x 2-inch pan like lasagna. Bake at 350° for 1 hour or until cheese is melted. More cheese can be used, if desired. Add mushrooms, green peppers or olives for a different taste.
Drain juice from fruits and bring to a boil. Pour gelatin in and dissolve. Cool and add Coke and other ingredients. Place in refrigerator to gel.
Grease cookie sheets. Combine dry cake mix, Cool Whip and egg in a bowl. Stir until well mixed. Drop by teaspoon into powdered sugar. Roll to coat. Place 1 1/2-inches apart on cookie sheet. Bake at 350° for 10 to 15 minutes until light golden brown. Cool. Makes about 4 dozen.
Mix soy sauce, bourbon (if desired), and brown sugar and marinate pork several hours, turning occasionally.
Mix sugar, shortening, eggs and milk together well. Sift together dry ingredients. Add to egg mixture. Add mashed bananas. Bake 40 to 60 minutes in 350° oven.
Combine dry ingredients. Add remaining ingredients, mixing with spoon. Bake in loaf pan at 350°.
Bake cake in 9 x 13 pan. Mix together (by hand) the jar of topping and can of milk. While the cake is still warm, poke holes in cake with the end of a wooden spoon and pour the topping and milk mixture over the cake. Let cool. Put Cool Whip and chopped candy bars on top.
Cream the white sugar, brown sugar and shortening. Add eggs and baking powder. Add flour, baking soda and salt. Add oatmeal, Rice Krispies and coconut. Cook at 300° for 15 minutes. Will be very light brown.
Stir-fry first 4 ingredients together until lightly browned and spread on a paper towel. Mix together remaining ingredients and serve or chill and serve.
Shuck, silk and wash ears of fresh corn. Corn may be pickled on the cob or cut from the cob. Boil corn, either whole or cut, for about 10 minutes. Rinse with cold water and pack in a crock. Cover corn with a solution of 1/2 cup salt to a gallon of water or if you are pickling whole ears, sprinkle each layer with salt and then add cold water. Cover with a plate and weight down with a heavy rock. Allow to stand for about 2 weeks in a dark cool place. As the corn pickles, a scum will form; you will need to skim this off periodically. Pickled corn can be eaten as corn-on-the-cob or cut off and fried. No need to can as it can be eaten from the crock.
Combine all ingredients; spinach should be chopped and cooked. Chill for 1 hour. Serve in hollowed out round loaf of French bread. Use hollowed out pieces to make bread cubes for dipping.
Mix dry pudding and Cool Whip, then add pineapple, marshmallows and nuts. Chill several hours, decorate with cherries, if desired.
Mix dry ingredients with milk; mixture will be thick. Add onion and egg; beat. Refrigerate batter all day. Drop batter from a small spoon into deep fat. Cook over medium heat for 3 to 5 minutes, or until golden brown.
Mix cream cheese and sugar together. Set aside. Place pretzels and margarine in bottom of 9 x 13-inch baking dish. Bake at 400° for 10 minutes. Cool slightly. Spread Cool Whip on top and cool. Dissolve jello in boiling pineapple juice or water. Stir in frozen strawberries and allow to thicken almost to jelled point (it jells real fast). Spread over Cool Whip and refrigerate.
Cream sugar, oil, oleo or butter flavor Crisco and eggs. Add flour, soda, salt, oats, corn flakes and pecans. Drop by spoon on cookie sheet. Bake at 350° until lightly brown, about 6 minutes.
Mix oil, chocolate and sugar together. Add one egg at a time; mix. Add vanilla, salt, flour and baking powder. Chill overnight or several hours. Makes 1-inch balls. Roll in powdered sugar. Bake at 350°.
Place sherbet in punch bowl. Blend in soft drink and milk; alternating the two to decrease fizz. Ready to serve.
Stir together gradually the flour and cream. Cook until thick. Stir in vinegar and 1/4 cup cream or chicken broth and season with salt and pepper. Stir in slightly beaten egg yolk, 1/2 cup grated Parmesan cheese and shrimp. Put in buttered 2 1/2-quart casserole layers of 1/2 shrimp sauce and 1/2 asparagus; repeat. Top with bread crumbs and bake at 350° for 30 minutes.
Cook grits with milk as directed to make 4 cups. Stir garlic, cheese and butter into the hot grits. Stirring constantly, add eggs. Pour into baking dish and bake 30 minutes at 375° until brown on top. Great with steak and as a potato substitute.
Combine cabbage, pepper, onion and sugar in a large bowl. Stir well. Combine Italian dressing, mustard and celery seed in a small pan. Bring to a boil and remove from heat.
Dissolve soda in wine or bourbon. Cream butter and sugar well. Add a little flour, wine-soda mixture and lemon extract. Add half of the flour, mix well. Add egg yolks, 1 at a time. Beat egg whites until stiff. Add to batter, along with rest of flour. Add fruits and pecans. Bake in a tube pan which has been lined with wax paper. Bake 4 hours at 250°. After cake has cooled, wrap in cheesecloth that has been soaked in bourbon. Store in refrigerator for at least 2 weeks before serving.
In skillet, brown chops (use shortening if necessary); pour off fat. Stir in soup, water, carrots, onion and sage. Cover; cook over low heat 15 minutes. Add green pepper; cook 15 minutes more or until done. Stir occasionally. Makes 4 servings.
Mix salt in well with pickles and onions. Let stand 2 hours. Drain and squeeze out salt water. In a large bowl, add sugar, water, vinegar and celery seed. Stir until sugar is dissolved. Add pickles and onions. Store in refrigerator overnight. Will keep in refrigerator for 1 year.
Cut biscuits into quarters; place in angel food cake pan. Boil 1/2 cup butter, 1 cup brown sugar, 1 cup sugar and 1 teaspoon cinnamon. Pour over biscuits. Bake at 350° for 30 minutes.
Let cheese soften. Add grated cheese. Add bell pepper and pineapple. Mix all together well. Form 2 balls. Roll in nuts. Store in refrigerator until time to serve.
Combine hot brewed coffee and sugar, stirring until sugar is dissolved. Cover and chill. Combine chilled coffee mixture, ice cream, milk and vanilla in a punch bowl. Stir gently until ice cream melts. Top with dollops of whip cream. Sprinkle with shaved chocolate. Yields 5 quarts.
Combine shredded cabbage, orange pieces, salt, pepper and raisins. Mix mayonnaise and mustard together and blend through the salad. Chill and serve. Makes 4 to 6 servings.
Heat skillet to medium heat. In shallow bowl, mix egg, egg whites, honey, cinnamon, milk and banana. Spray vegetable spray on skillet. Dip both sides of bread in mixture. Cook on skillet about 4 minutes on each side or until golden brown. Makes 5 (2 slice) servings.
Sift all ingredients together. Cut in butter. Add raisins, then add buttermilk and beaten eggs. Pour batter into two greased bread pans (7 1/2 x 3 1/2-inch). Let stand, covered, for 10 to 15 minutes. Bake in 350° oven for 1 hour, or until done. (Reduce baking time if larger pans are used.)