HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a skillet, heat oil over medium heat. Saute onion until tender. Remove and set aside. Brown beef and pork together; drain. Combine onion, meat, potatoes and seasonings. Line pie plate with pastry; fill with meat mixture. Top with other crust. Brush with egg, if desired. Bake at 375° for 30 to 35 minutes or until golden brown. Yields 6 to 8 servings.
Cook the potatoes and mash. Dissolve yeast in warm water. Add yeast water to the mashed potatoes along with salt and sugar. Mix well; place in a crock and leave it on a warm hearth to rise. When mixture has risen almost to the top of crock, begin to add flour until you have a firm dough. Let rise until double in size. Then knead real good before shaping into loaves. Let rise again, then bake at 350° for 40 to 50 minutes, or until broomstraw stuck in comes out free of dough. Slice and spread with butter.
Peel potatoes and cut into thin slices but not all the way through; use handle of spoon to prevent knife from cutting all the way. Place potatoes in a baking dish and fan them slightly. Sprinkle with salt, butter and herbs. Bake potatoes at 425° for 50 minutes. Remove from oven and sprinkle with cheeses. Bake another 10 to 15 minutes, until potatoes are tender and cheeses have melted.
Peel and grate potatoes onto paper towels. Squeeze out excess water and place potatoes in a mixing bowl. Peel and grate onion into potatoes. Add eggs and mix. Then mix in flour and salt. Heat oil in a skillet. Drop tablespoonfuls of batter into skillet. Fry on both sides until crisp and brown. Drain on paper towels. Serve warm with applesauce. Serving: 3 latkes.
Sprinkle salt over cucumbers and let soak until moisture builds up. Squeeze dry (don't rinse). Mix all ingredients. Chill overnight or at least 4 hours. Soften to spread on bread. I use rye bread.
Place all ingredients in a blender; combine thoroughly. Pour into a 9-inch glass pie dish and bake at 350° for 30 to 40 minutes, or until set.
In a Dutch oven over medium heat, cook beef, onions, celery and garlic until meat is no longer pink and vegetables are tender. Drain. Stir in remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 1 to 1 1/2 hours, stirring occasionally. Cool. Transfer to freezer bags or containers, about 2 cups in each bag. May be frozen for 3 months. Yields about 15 cups total.
Put cranberries, apples and oranges through food chopper. Add sugar and Jell-O dissolved in boiling water. (If desired, put oranges through blender to avoid pieces of peeling.)
Line 15 x 10-inch pan with brown paper. Soften packages of gelatin in 1/2 cup cold water. In 2-quart saucepan, mix 1 cup sugar, 1 cup syrup and 1/3 cup water. Cook, stirring, until sugar dissolves. Cook, without stirring, to soft ball stage (240°). Stir in gelatin and 1 teaspoon vanilla. Cool 10 minutes. Slowly add beaten egg white to syrup mixture, beating on high speed to make soft peaks. Spread candy into pan; let stand uncovered, overnight.
Beat eggs until fluffy; add oil, white sugar and brown sugar. Sift together soda, cinnamon, flour, baking powder and salt. Add flour mixture to egg mixture. Mix well. Will be fairly firm. Fold in zucchini, vanilla and nuts.
Bring all ingredients slowly to boiling point. Simmer 3 hours. Add 3/4 cup creamery butter. Pour into jars and seal, or put into containers and freeze.
Dissolve gelatin in boiling water. Add strawberries, bananas and pineapple. Mix well and congeal. Soften cream cheese and add vanilla and powdered sugar. Slowly add to Dream Whip. Spread over congealed salad and sprinkle nuts on top.
Cook spaghetti in chicken juice. Mix all ingredients except cheese; top with cheese. Bake at 375° for 20 minutes.
Combine all ingredients. Bake for 30 minutes at 325°, uncovered. Serve with corn chips.
Cream sugar, shortening and margarine. Add eggs, one at a time. Add flavorings. Combine flour and soda; add to mixture alternately with buttermilk. Bake at 325° for 1 hour and 15 minutes. Cool in pan for 10 minutes and cool thoroughly.
Butter bread and tear in bite size. Put bread in buttered 9 x 13 dish. Mix all ingredients. Pour over bread. Let sit in refrigerator 1 hour. Drop sugar, butter and cinnamon on top. Bake at 350° for 60 minutes. Serve with Cool Whip.
Cook meat, onion and green pepper. Add other ingredients, except cheese and macaroni. Simmer about 15 minutes. Combine with cheese and macaroni; mix well. Bake at 350° for 30 minutes. Makes about a gallon.
Mix rice, water, milk, butter and salt. Bring to a boil, turn heat on low for 45 minutes, stirring occasionally. Beat eggs and sugar together. Stir into rice mixture slowly. Add vanilla. Raisins may be added if desired.
Beat eggs and all other ingredients in bowl together. Then pour in ice cream bucket. Finish up to line with whole or 2 percent milk.
In nonstick skillet over medium heat, combine beans, olive oil and garlic. Bring to a boil. Cover, reduce heat and simmer 5 minutes. Remove cover, stir and cook 3 minutes longer or until liquid evaporates. Season to taste and sprinkle with Parmesan cheese. Makes 4 servings.
Mix all ingredients, roll out dough and cut with cutter. Bake at 375° for 15 minutes.
Cook macaroni as directed on box. Add grated cheese, cream of mushroom soup and mayonnaise, then add chopped onion and pimento. Top with crushed Ritz crackers and top crackers with melted butter. Cook at 350° for 30 minutes.
Brown and drain hamburger. Add beans and heat for 10 minutes and then chill. Tear lettuce and add tomatoes cut into bite size and onion. Just before serving, add French dressing to taste, cheese and taco chips.
Cover 2 baking sheets with foil. Cut chicken into 1-inch pieces. Mix cracker crumbs, cheese, walnuts, seasoned salt, thyme, basil and pepper. Heat oven to 400°. Dip chicken pieces into melted butter, then into crumb mixture. Place chicken pieces about 1/2-inch apart on baking sheets. Bake, uncovered, until golden brown, 20 to 25 minutes.
Mix pot pie mixture and pour into the greased casserole dish. Bake at 350° for 30 minutes or until done.
Put ketchup in a big bowl; add rest of ingredients to your taste. Take funnel and put it in ketchup bottle you just emptied. Keep in refrigerator. Use as needed.
Fry bacon until crisp. Remove from skillet and reduce heat under bacon grease. Chop 1 large onion and simmer in bacon grease until translucent, not brown. Add cooked spaghetti, salt, pepper and sugar. Toss until spaghetti is covered. Add tomato sauce and heat until hot. Add crumbled bacon strips and serve.
Cream butter; add sugar gradually, then add syrup and evaporated milk. In another bowl add salt to eggs and beat until light. Stir well into first mixture; add vanilla and pecans. Use 1 cup nuts for halves or 1 1/2 cups if broken into pieces. Pour mixture into pie shell. Bake in preheated 400° oven for 10 minutes. Lower temperature to 350° and bake 35 to 40 minutes longer.
Mix ingredients well. Bake in greased and floured tube or Bundt pan. Bake at 350° for 1 hour.
Place chicken in a single layer in casserole. Mix remaining ingredients, except noodles or rice, and pour over chicken. Marinate at least 8 hours, refrigerated. Bake in pan at 350° for 1 hour, turning twice. Serve over noodles or rice.
Preheat oven to 350°. Line the bottom of a well-greased 15 1/4 x 10 1/4 x 1-inch jelly roll pan with crackers.
Combine syrup and sugar in pan and bring to a full boil; remove immediately from heat. Mix in peanut butter and cereal. Press into a 13 x 9 x 2-inch pan. Melt chocolate chips and butterscotch chips in a double boiler. Spread as icing over the first mixture. Cool and cut into 2 x 2-inch squares.
Mix thoroughly 1/4 cup soup, beef, bread crumbs, egg, onion, salt and 1/8 teaspoon each pepper, sage and thyme. Shape firmly into small (about 6) mini meat loaves. In skillet, brown loaves in shortening. Drain fat. Mix together remaining ingredients (soup, seasonings and water) and set aside. Cover meat loaves and cook low heat 20 minutes. Add soup mixture. Cover again and cook low until done. Stir occasionally. Serve with parsleyed potatoes and broccoli.
Layer bread with American cheese, ham, tomato, onion, oregano, Cheddar cheese and ham. Top with second bread slice. Spread margarine on bread. Grill in medium hot frying pan, lightly oiled.
Melt butter. Mix butter and all else but chips. Press into miniature muffin tins lined with fluted papers. Melt chocolate chips and spoon on top of peanut butter mixture. Chill or place in cookie tins and store in cool place. Yields 4 dozen.
Cook asparagus in salted water until tender; drain. Cool and cut into 1/2-inch pieces. Place Swiss cheese in bottom of raw pie crust. Arrange asparagus on top of cheese. Blend eggs, half and half, salt and pepper. Pour slowly over asparagus and cheese. Bake at 350° for 30 to 40 minutes. Test with knife for doneness. Cool 5 to 7 minutes before cutting.
In medium bowl, combine powdered sugar and graham cracker crumbs. Heat 1/2 cup butter and 1/2 cup peanut butter until melted. Stir into crumb mixture. Make into balls and refrigerate. Chill until hard. Melt 3 squares and 1 tablespoon butter. Roll balls in chocolate with toothpicks. Place on wax paper until hard. Yield: 36 small balls.
Mix broccoli flowerettes, onion and crumbled crisp bacon. Make dressing with mayonnaise, sugar and cider vinegar. Cover broccoli with dressing. Let stand in refrigerator at least 1 hour. Tastes even better the next day!
Mix together milk, sugar and shortening; bring to boil. Cool to lukewarm; add well beaten eggs, salt, yeast and 8 cups flour; stir until smooth. Let rise 2 hours. Add 1 cup flour sifted with soda and baking powder. Refrigerate 24 hours. Roll out 2 hours before baking. Bake at 400° for 15 minutes.
Beat eggs until lemon color. Add sugar and oleo. Mix well. Add dry ingredients. Add vanilla, chocolate chips and nuts. Spread thin on a large cookie pan. Bake at 375° for 20 minutes.
Pour 1 pint sugar in heavy iron skillet and place over low heat. Begin stirring with a wooden spoon and keep sugar moving so it will not scorch. It will take almost a half hour to completely melt this sugar and at no time let it smoke or cook so fast that it turns dark, it should be about the color of light brown sugar.
Combine first 7 ingredients. Pat meat into an 8-inch square baking dish. Bake in 350° oven for 30 minutes. Remove from oven; drain excess fat. Combine 3 cups hot mashed potatoes and 3/4 cup shredded cheese and spread over meat. Top with 1/4 cup shredded cheese. Bake for 20 minutes. Makes 6 servings.
Peel and slice eggplant. Boil in salted water until tender, drain and mash. Mix in oleo, egg, milk and pepper to taste. Pour into baking dish, cover with cracker crumbs and dot with butter. Bake at 350° until light brown.
Cook vegetables as directed. If using canned vegetables, drain cans. Saute celery and onions in 2 tablespoons oleo. Combine vegetables, celery, onions, mayonnaise and cheese. Put all into 1 1/2-quart casserole dish.
Cover large cookie sheet with foil up the sides. Place saltines side by side on cookie sheet, being sure no space is left (cut crackers to fit). Melt butter; add sugar. Boil 2 minutes. Pour over crackers. Bake at 400° for 7 minutes. Immediately when taking from the oven, sprinkle with both kinds of chips. As they melt, spread to cover crackers. (Optional: Sprinkle with nuts or coconut.) Allow to cool, then place in refrigerator for 20 to 30 minutes. Break or cut apart as you choose.
Mix all ingredients, except cheese. Pour 1/2 mixture in pan. Add grated cheese (sprinkle on). Add rest of batter. Bake at 400° in preheated oven for 45 minutes, or until brown.
Heat 2 or 3 inches Crisco in deep fryer or deep saucepan. Combine cornmeal, flour, baking soda and salt in large bowl. Stir in buttermilk, egg and onion; mix well. Drop by teaspoons, a few at a time, into shortening. Fry 2 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Serve immediately.
Mix sugar, flour and milk. Pour into baking dish and add pie filling. Bake 30 minutes at 375° or until done.
Take a turkey and clean it. Remove giblets and neck. Put peanut oil all over the turkey, also inside. Now salt and pepper inside and out. I put my turkey in a roasting pan with cover on and bake at 325° for 20 minutes per pound of turkey, if it is stuffed. Roast at 325° for 10 to 15 minutes per pound of turkey, if not stuffed.
Preheat oven to 450°. In large bowl, add all ingredients and shake. Empty into roasting pan. Bake for 40 minutes, stirring occasionally.
Cream together sugar, shortening and eggs. Add milk, bananas, vanilla and nuts. Sift flour, baking powder, salt and baking soda. Add to cream mixture. Pour into greased loaf pan. Bake at 350° for 50 to 60 minutes.
In a large frying pan saute onions in oil. Mix together on a plate curry powder, salt, cumin, coriander and turmeric. Coat chicken in dry mixture and fry in pan with onions until lightly browned and firm to touch. Grind in blender until liquid, green chilies, ginger root, garlic and water. Add this mixture and stir to blend with chicken. Simmer chicken until tender adding water as necessary to keep a cup or more of sauce on chicken. Serve with plain cooked rice and condiments.
Combine first 7 ingredients in small bowl; set aside. Trim off large leaves of broccoli and remove tough ends. Cut stalks into 1/4-inch slices. Cut remaining broccoli into flowerets. Place in large salad bowl. Add remaining ingredients. Pour dressing over top; toss gently to coat. Cover and chill one hour. Makes 8 to 10 servings. I make it the day before.
Beat butter, sugar and eggs until light and fluffy. Add remaining ingredients. Mix well. Make into 2 rectangles of dough. Roll into waxed paper. Chill overnight. Slice very thin (1/4-inch or less). Bake in a 350° oven until golden on the edges. Remove immediately from cookie sheet. These freeze well.
Brown ground beef in skillet. Drain off fat. Add tomato sauce, water and soup mix. Add macaroni. Pour into casserole. Top with grated cheese. Bake 20 minutes at 350°.
Dissolve gelatin in boiling water; set aside to cool. Combine cream cheese and mayonnaise; blend well. Stir into gelatin along with all remaining ingredients, except whipped topping. Fold in whipped topping., Spoon into an 8-inch square pan; refrigerate until firm. Cut into squares. Yield: 9 servings.
Mix well and bake at 250° for 5 hours in covered dish. Do not peek!
Combine pineapple with baking soda in a small bowl. Mix thoroughly. In a large bowl combine cake mix and all remaining ingredients. Add pineapple mixture. Blend well. Beat at medium speed for 4 minutes. Pour into a greased and floured 10-inch fluted (Bundt) pan. Bake at 350° for 50 to 55 minutes. Do not underbake. Cool in pan 15 minutes. Remove from pan. Finish cooling on rack. Frost with icing.
In skillet, lightly brown onions in butter. Stir in soup, milk and 3/4 cup cheese. Heat until cheese melts. Blend sauce with ham and fettuccine. Add cooked peas and chopped artichoke hearts. Pour into buttered 2-quart casserole. Sprinkle bread crumbs and cheese on top. Bake in a 350° oven for 30 to 40 minutes. (I season mostly with black pepper; ham tends to have enough salt.)
In casserole, combine peas, tomato sauce, mustard, bell pepper, salt, black pepper and hot red pepper. Add sliced onions to top. Spread with catsup and then top with sausage. Bake at 350° until sausage is brown.
Mix lime Jell-O, 1 3/4 cups water and pineapple; let congeal. Mix lemon Jell-O, 2 cups water, cream cheese and nuts. Pour over congealed lime Jell-O. Mix red Jell-O and 2 cups of water. Pour over lemon Jell-O.
Days 1 - 7: Slice 2 gallons cucumbers. Soak in 1 gallon cold water and 1 pint salt for 7 days.
Fill each of 6 glasses 2/3 full of pineapple juice. Add club soda or seltzer and ice cubes. Garnish with strawberries, lime slices or pineapple chunks.
Cook bacon. Mix eggs and milk together. Add cheese, onion and bacon. Flute pie crust and line with a layer of foil. Bake at 450° for 5 minutes until pie crust is done. Reduce oven to 325°. Pour egg mixture into hot pie crust. Bake for 30 to 35 minutes or until knife comes out clean. Let stand 10 minutes before serving. Great with salad.
Mix flour and baking soda. Combine margarine, sugar, pudding mix and vanilla in a large mixing bowl. Beat until smooth and creamy. Beat in eggs. Gradually add in the flour mixture, then stir in chips and nuts. (Batter will be stiff.) Drop by teaspoon onto ungreased cookie sheet about 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes 7 dozen.
Mix together the first 4 ingredients and put in bottom of each pie crust. Sprinkle pecans on top of mixture. Next layer, Cool Whip. Finish with 1/2 can of pie filling into middle of each pie. Chill.
Sprinkle chicken breasts with salt and pepper. Brown chicken in oleo and take out of pan. Add onion and flour. Add mushrooms and wine to flour mixture. Pour over chicken breasts. Bake at 325° for 1 3/4 hours. Serves 8.
Use an oblong cake pan or baking dish. Melt margarine in baking dish. Mix together flour, sugar, baking powder and milk. Beat by hand until smooth. Pour into the buttered baking dish; do not stir! Spoon in 1 can of fruit pie filling. Take knife and swirl one time. Bake at 375° for 15 minutes, then turn oven down to 350° and bake for 30 minutes.
Combine butter, brown sugar, light corn syrup, milk and salt in 2-quart bowl. Cover with plastic wrap and microwave on High for 10 minutes. Stir twice during cooking. Remove plastic wrap and continue cooking for 16 to 18 minutes at 70% or Medium-high. Stir in vanilla and pour into a buttered 13 x 9-inch glass baking dish. Cool and cut into pieces.
Using nonstick skillet, cook ground beef while breaking with a fork. Sprinkle beef with onion and garlic powder. Add tomatoes, paste, oregano and basil. Cook, covered, for 15 minutes.
Crush garlic cloves and saute briefly in olive oil. Toast the bread pieces in a toaster oven or broiler. Brush the bread with the garlic oil. Sprinkle with Parmesan cheese. Top with tomato and basil. Drizzle with olive oil. Add pepper if desired.
Mix Ricotta, Mozzarella, 1/2 cup Parmesan cheese and eggs. Brown beef. Pour off fat. Stir in spaghetti sauce. Layer in long baking dish in the following order: spaghetti sauce mixture, noodles and cheese mixture. Repeat layers. Bake at 400° for 30 minutes. Let stand 10 minutes before serving.
Cook the ground beef until done and season. Place ground beef in pan. Add cheese and French-cut beans, then add 2 cans of cream of mushroom. Spread smooth and add potato tots until covered completely. Put in oven at 375° until potato tots are golden brown.
Bring pineapple to a boil; add jellos until dissolved. Remove from heat and stir well. Add cherries and Diet Pepsi. Pour into an 8-inch dish and refrigerate until jelled. Makes 8 servings. Each serving equals 1 fruit plus 8 calories.
Mix flour and sugar; add beer in thirds. Batter will foam and make stiff dough. Pour into greased bread pan. Smooth over top. Bake 1 hour at 350°. Upon removing from oven, smear top with butter or margarine (about 1/8 pound). Cool on rack. Raisins, nuts and cinnamon are optional.
In bottom of large baking pan, mix sugar, margarine, pudding and nuts. Place rolls on top in rows of 8. Put in a cold oven overnight. Next morning, turn oven on to 325° for 20 minutes. Invert onto plate to serve.
Beat together eggs, milk, salt and pepper. Line pie shells with half of cheese. Top with sausage. Pour mixed ingredients over sausage. Sprinkle remaining cheese on top. Bake at 375° for 25 to 30 minutes.
Cream sugar and butter well. Add eggs one at a time beating well after each. Add cake flour one cup at at time. Mix well. Add flavoring. Bake in a 10 inch tube pan, greased and floured. Start in a cold oven at 325 degrees for 1 hour and 25 minutes.
Beat oil, water and milk at medium speed until mixed. Add eggs and beat 2 minutes. Add pudding mix and cake mix (will be rather stiff). Add flavoring. Bake in greased and floured tube or Bundt pan at 350° for 55 minutes or until cake tester comes out clean.
Cut fish or poultry into 1-inch pieces. In a large saucepan, stir in broth, beans, vegetables, onion, pasta and spices. Bring to a boil; reduce heat. Simmer, covered for 10 minutes. Stir in undrained tomatoes. Add fish or poultry. Return to boiling, reduce heat. Simmer covered. For fish, allow 2 to 3 minutes. For poultry, allow 4 to 5 minutes. Serve with garlic bread. Makes 4 servings.
Grease and flour a Bundt or tube pan. Have eggs and sour cream at room temperature. Grate German chocolate. Combine all ingredients, except the chocolate; mix well. Fold in grated chocolate and chips. Bake at 350° for 50 to 60 minutes. Cool and remove from pan.
Bring pineapple to a full boil in saucepan. Add Jell-O. Add water and mix well. Put into large bowl and chill until slightly thickened. Add Cool Whip and beat until fluffy. Pour into 9 x 13-inch pan. Chill until set.
Cream flour and butter. Spread in 13 x 9-inch pan and bake 15 minutes at 350°. Cool. Mix peanut butter and powdered sugar. Sprinkle 1/2 of this mixture on cooled crust. Prepare vanilla instant pudding. Pour the prepared pudding on top of the peanut butter and powdered sugar mixture. Spread Cool Whip on top of pudding layer. Top with the remaining crumbly mixture. Cool. Enjoy!
Melt butter in pan. Add shallots and cook until golden. In another pan, bring water to a boil. Add beans and cook 10 to 12 minutes. Drain beans. Stir in shallots, salt, pepper and Parmesan cheese. Serves 8.
Combine all ingredients and beat for 2 minutes on medium speed. (Batter will be thin.) Bake in greased 9 x 13 x 2-inch pan for 40 minutes at 350°.
Put ingredients in a crock-pot and turn on low. Pour over tortilla chips or use as a dip.
Trim all fat from chops. Place chops in baking dish. Cut apples in half and remove cores. Place each half apple on a pork chop. Spread butter or margarine on each apple and sprinkle each with 1 teaspoon brown sugar, salt and pepper. Bake in 350° oven for 45 minutes to 1 hour.
Mix thoroughly the Ranch, dill, garlic powder and oil into the crackers. Bake at 150° for 2 hours. Stir frequently. Cool. Enjoy!
Mix all together and can be used as a dip for fresh vegetables. Can also be used for a rye bread dip by hollowing out a round rye bread and filling it with dip.
Over low heat, melt chips, milk and salt in heavy saucepot. Do not boil. Remove from heat and stir in nuts and vanilla. Spread in wax paper-lined 8 or 9-inch square pan and let set for 2 hours until firm, then cut into squares. Good eating!
Mix pudding and milk. Add sour cream. Mix in Cool Whip. Layer cookies with bananas and pudding.
Cook broccoli and cauliflower following directions on packages until they are just about done, not quite. Add onions and carrots. Arrange vegetables in casserole dish.
Place onions and potatoes in buttered baking dish. Season with salt and pepper. Combine soup and milk. Pour over potatoes and onions. Place chips of butter on top (about 3 tablespoons). Cover and bake for about 1 hour at 350°. Remove cover and let brown slightly.
Place all ingredients in a blender and blend for about 1 minute. Serve immediately. Serves 6.
Heat water and sugar in large saucepan. Add remaining ingredients except ginger ale and freeze. Thaw 1 1/2 to 2 hours before serving. In blender, mix 1 part Daffodil to 1 part ginger ale. May be served as a frozen slush or liquid over ice.
Heat oven to slow (300°). Place first five ingredients in shallow pan. Combine remaining ingredients in saucepan; cook over low heat until butter melts, stirring occasionally. Pour butter mixture over cereal-nut combination, stirring until coated. Toast in preheated oven about 30 minutes. Stir occasionally.
Smooth cream cheese in glass pie plate. Pour salsa over cream cheese. Sprinkle cheese over salsa. Bake at 350° for 15 to 20 minutes or until cheese is melted. Serve with tortilla chips.
Measure flour, baking soda, cinnamon, salt and sugar; sift flour and add. Combine ingredients in one bowl; stir mixture to blend. Pour into a greased 9-inch tube pan. Bake at 350° for 1 hour and 10 minutes. Set aside to cool at least 10 minutes.