HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all the above ingredients together, putting a dash of salt and a dash of pepper. After mixing thoroughly, shape it into a loaf and place into your pan. Spread ketchup on top of the loaf and put in a 350° oven for 60 minutes. Remove from oven and let it sit, then serve.
Blend all ingredients thoroughly. Refrigerate before serving. Yield: 1 1/2 cups.
Cut off tops of green bell peppers; remove seeds and membrane. Precook green bell pepper cups in boiling, salted water about 5 minutes. (For crisp peppers, omit precooking.) Sprinkle inside with salt. Brown meat and onion; add tomatoes, rice, Worcestershire, salt and pepper to taste. Cover and simmer until rice is almost tender, about 5 minutes. Add cheese. Stuff peppers; stand upright in 10 x 6 x 1 1/2-inch baking dish. Bake uncovered in 350° oven for 25 minutes. Sprinkle tops with more cheese.
Cook pears with wine, vinegar, cinnamon and cloves over medium heat until pears are soft, about 10 minutes. Put through a food mill and return puree to a heavy pot (see Note). Add sugar, lemon juice and allspice and stir. Cook over low heat for 1 hour or until thickened. Watch for scorching. Makes about 5 pints.
In large mixing bowl, combine flour, sugar and salt. Add well beaten eggs, Karo syrup, vanilla and melted margarine; beat by hand until blended. Stir in pecans. Pour into unbaked pastry shell. Bake at 350° for 1 hour.
In a wide frying pan over high heat, melt drippings. Add zucchini, corn, chiles, onion and garlic. Cook, stirring often, until vegetables are tender/crisp, about 5 minutes. Add salt and pepper to taste. Makes 8 to 10 servings.
Dissolve yeast in warm water. Add beaten eggs. Sift 1/2 of flour, sugar and salt. Mix into egg mixture; beat well. Add rest of flour, milk and mashed potatoes alternately. Let rise in covered bowl until doubled in size. Knead and roll out. Cut with doughnut cutter. Let rise until double in size and fry in deep, hot fat.
In a Dutch oven, brown beef. Add all remaining ingredients except parsley. Bring to a boil. Reduce heat and simmer covered for 1 hour. Garnish with parsley. Soup can be frozen in serving sized portions to enjoy months later.
Slice top off firm fresh bell peppers and remove seeds and pith. Cut in halves lengthwise and boil for 10 minutes. Drain. Brown ground beef; drain. Mix with corn, tomatoes, onions, chili powder, salt and pepper and cook slowly for 15 minutes, stirring constantly. Add bread crumbs to thicken. Fill peppers with mixture and sprinkle with bread crumbs. Dot with margarine. Bake in pan to which you have added 1/2 cup hot water for 30 to 45 minutes at 350° until crumbs are browned.
Combine white and brown sugars, flour and nutmeg. Arrange peeled and thinly sliced tomatoes in bottom of unbaked pie shell. Sprinkle with 3 or 4 tablespoons of sugar mixture, until all tomatoes are used. Sprinkle remaining.
Place chicken on warm platter. Pour fat from pan into bowl, leaving brown particles in pan. Return 3 tablespoons fat to pan. Blend in the flour; cook over low heat, stirring, until mixture is smooth and bubbly. Remove from heat. Stir in the milk and water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add a few drops of the Bouquet sauce; season with salt and pepper. Makes 1 1/2 cups.
Cook curly macaroni. While macaroni is cooking, brown hamburg, onion and salt and pepper. When done, mix macaroni and hamburger together. Add pizza sauce, tomato sauce, tomato paste, sugar, garlic, salt, onion salt and oregano. Mix all together. Place 1/2 mixture in casserole. Top with Mozzarella cheese, sliced pepperoni, remaining mixture and more cheese. Sprinkle with grated Parmesan cheese and sliced pepperoni on top. Bake at 350° for 45 minutes. This can be made in 2 casseroles and one frozen.
Toss lettuce, onions, peppers, carrots and peas together. Spread in a 9 x 13-inch dish, or put in a large salad bowl. Spread mayonnaise all over the top, then cover with Cheddar cheese and bacon bits. Cover the dish and refrigerate for 24 hours before uncovering.
Place chicken pieces in a large shallow pan. Mix together salad dressing, soup mix and apricot preserves (1 clove garlic, 2 teaspoons mustard or soy sauce may be added for extra flavor). Pour mixture over chicken. Bake, uncovered, at 350° for 1 hour or until tender. Turn chicken twice during baking, basting with sauce. Arrange chicken on serving platter. Spoon pan sauce over chicken. Garnish with orange slices and parsley.
Stir sugar into egg yolks. Add bourbon and mix well. Whip egg whites and whipping cream. Add sugar, bourbon and egg yolk mixture; mix very slowly.
Heat in a nonstick skillet; add the chicken and sprinkle with chili powder and cumin. Add 1/4 cup water, the green onions, and garlic. Saute until the chicken is no longer pink Stir in the tomatoes, corn, rice, chilies, and 1/2 cup water. Bring to a boil. Reduce the heat, cover, and simmer 5 to 10 minutes, or until the rice is done.
Cream butter and sugar. Add beaten eggs from center out. Add Karo and vanilla. Stir in hickory nuts. Pour into a glass 9-inch unbaked pie shell. Bake at 375° for 20 minutes, then reduce heat to 300° for 25 minutes. Variations: Pecans, peanut butter.
Cook broccoli just to thaw. Drain. Combine soup, mayonnaise, onion, cheese and egg. Blend in broccoli; pour in bottom of buttered 9 x 12-inch baking dish. Top with crumbled croutons. Melt margarine and pour over casserole. Bake, uncovered, for 30 to 35 minutes at 350°.
In a bowl, combine the flour, baking soda and salt. In another bowl, cream the butter with the granulated and brown sugars until smooth. Add the vanilla and egg. Beat until light. Add the flour mixture, the chopped white chocolate and walnuts. Blend well. Shape cookies, using a rounded teaspoonful of dough for each. Bake at 375° for 8 to 10 minutes until golden brown.
Combine sugar and water into saucepan. Stir to dissolve the sugar. Add a dash of cloves and bring to a boil. Add cranberries and a dash of salt. Cook cranberries in boiling water until the skin pops. This will take about 10 minutes. Very good with roast turkey or meat pie.
Mix all ingredients except brown sugar in large bowl with a spoon. Pour into floured pan and sprinkle brown sugar over cake. Bake for 35 minutes in a 350° oven.
Melt oleo, peanut butter chips, Karo and vanilla. Add to this Rice Krispies and peanuts. Pat on top of marshmallows. Cool and cut into squares.
Spray a 13 x 9-inch pan with nonstick spray. Pour pie filling into 13 x 9-inch pan. Top pie filling with cake mix. Cut butter into small chunks and scatter over cake mix. Bake at 350° for 45 minutes.
Cream butter; add sugar. Beat until fluffy. Add eggs; beat well and add fruit, dates and flour ingredients together. Add batter with applesauce, vanilla and pecans. Drop by teaspoon onto a greased cookie sheet. Bake at 350° for 15 minutes.
Pierce the eggplants in several spots; set them on a baking sheet and bake in a preheated oven 375° until very soft when pierced, approx. one hour. Half the eggplants lengthwise; scoop out the pulp and discard skins. In a food processor or blender place eggplant pulp with remaining ingredients and process until smooth. Transfer mixture to a serving bowl; drizzle with a little olive oil and sprinkle with parsley. Serve with toasted pita bread wedges.
Prepare cake mix as directed on package, baking in well-greased and floured 9 x 13-inch pan at 350° for 30 to 35 minutes. Cool in pan 15 minutes; then poke with fork at 1/2-inch intervals. Dissolve gelatin in boiling water. Add cold water and spoon over cake in pan. Top with Cool Whip non-dairy whipped topping.
Mix all ingredients well. Add more flour to make a stiff dough, if needed. Cut to desired shape. Bake at 375° for 7 to 8 minutes or until light brown on edges.
Boil sugar and water 3 minutes. Add butter. Pare potatoes. Slice and arrange in single layer in baking dish. Pour over syrup. Bake at 350° until brown. Baste several times. Serves 10 to 12 people. A holiday dinner "must".
Cook vegetables according to package directions. Drain. In saucepan, cook onion until tender but not brown. Stir in flour, salt, sage and pepper. Add water, milk and bouillon granules all at once. Cook and stir until thick and bubbly. Cook and stir 1 to 2 minutes more. Stir in cooked vegetables, chicken or turkey and parsley flakes. Heat until bubbly. Pour mixture into 2-quart casserole dish. Unwrap pie crust and cut into large pieces. Arrange on top of chicken mixture. Bake at 450° for 10 to 15 minutes or until crust is golden brown. Serves 6. Bake on cookie sheet to avoid dripping in oven.
Mix grape juice and ginger ale. Freeze one quart to put in punch bowl. Refrigerate remainder and Sprite or 7-Up. Pour into punch bowl with grape juice and ginger ale with frozen quart.
Combine soup and milk; heat. Brown hamburger; drain. Layer Tater Tots in one layer on bottom of 9 x 13-inch pan. Put browned hamburger on next layer, then cheese, then soup. You can put chips on top, if desired. Bake at 350° for 35 to 40 minutes.
Slice squash and then boil in salted water until done. Drain and mash. Saute onion, cream and crackers in 2 tablespoons butter and add to squash. Pour into greased casserole and top with butter dots and a few bread crumbs. Bake at 400° for about 1/2 hour or until firm. Makes 10 to 12 portions.
Crumble baked cake in bottom of punch bowl. Pour pineapple over cake (juice and all). Make vanilla pudding as box directs and pour over pineapple. Pour cherry pie filling over pudding, then add Cool Whip on top. Sprinkle with nuts, if desired. Place in refrigerator.
Press rolls into 9 x 12-inch baking pan. Bake for 8 to 10 minutes at 350°. Cool.
In olive oil in large skillet, cook turkey, onion and green pepper, separating meat as it cooks, until well browned and crumbled. Drain liquid. (Cook noodles according to package directions while meat is cooking.)
In large baking dish, cut potatoes into bite size pieces; fill bowl about 3/4 full. Cut carrots and onion in pieces. Top with large green pepper, cut in large strips. Salt to taste (takes a great deal of salt). Add about 1 cup water and top with "blocks" of butter (several big ones). Bake about 1 hour, covered, at 400°.
Stir salad dressing, mustard and honey. Place chicken on grill or rack of broiler pan. Brush with 1/2 of sauce. Grill or boil 8 to 10 minutes. Turn and brush with remaining sauce. Continue grilling or broiling 8 to 10 minutes, or until done. Makes 4 servings.
Cut 1 angel food cake into 3 layers. Mix sweetened condensed milk with rind of 1 lemon and juice of 3 lemons. Add crushed pineapple. Whip the heavy cream and add to above mixture. Spread between layers, top and sides. Chill. Serves 12. Good.
Slice bread almost through. Mix rest of ingredients, except cheese, together. Spread mixture on both sides of bread slices. Place a slice of cheese between every other slice. Wrap in foil, leaving top slightly open. Bake at 350° for 30 minutes.
Saute onion and chilies in melted butter; set aside. Mix eggs, muffin mix and corn. Pour corn mixture into greased 9 x 13-inch casserole dish. Top with onion mixture. Spoon sour cream over this. Sprinkle grated cheese evenly over top. Bake at 375° for 45 minutes.
Melt 2/3 cup of chocolate chips in double boiler. Blend shortening and sugar. Add egg, vanilla and peanut butter. Add flour, baking powder and salt. Add oats.
Melt margarine and add seasonings. Pour over all other ingredients and stir well. Bake at 200° for 2 hours. Store in glass jars.
Sift the first 5 ingredients in your baking pan. Make 3 depressions in the sifted ingredients. Into the holes put vinegar, into the next one put vanilla and the last one put oil. Pour cold water over all and mix with fork. Wipe edge of pan before baking. Bake at 350° for 30 minutes. Use glass baking dish for best results.
Combine apples and sugar; let stand. Beat eggs slightly. Beat in oil and vanilla. Mix and sift flour, baking soda, cinnamon and salt. Stir in alternately with apple-sugar mixture. Stir in walnuts. Pour into greased and floured pan. Bake at 250° for 1 hour.
Mix ingredients together. Spoon onto an ungreased cookie sheet. Bake 15 minutes at 350°.
Beat eggs. Stir in milk and oil. Mix in everything else, until lumpy. Grease 12 muffin cups; fill these 2/3 full. Bake muffins for 20 minutes at 400°.
Arrange cooked asparagus in baking dish. Place chicken on top. Combine cream of chicken soup, mayonnaise, lemon juice and curry powder and pour over chicken. Top with cheese and bread crumbs. Bake at 350° for 25 minutes or until hot and bubbly. Serves 6 to 8.
In large bowl, combine first 8 ingredients. Combine applesauce, 1/4 cup water, yogurt, egg whites and almond extract. Stir into dry ingredients until moist. Fold in raisins. Pour into greased 8-inch square baking dish. Bake in preheated 350° oven for 25 to 30 minutes. Whisk powdered sugar and 1 teaspoon water until smooth. Drizzle over cake.
While browning the hamburger, boil the lasagna noodles as directed. Mix the hamburger and spaghetti sauce together. In 9 x 13-inch casserole dish, make first layer your hamburger mixture. Sprinkle some of both cheeses and add the lasagna noodles and repeat, ending with hamburger sauce and cheese on top. Bake at 350° until cheese is melted.
Mix together and put into an ungreased 8 x 8-inch pan. Bake in oven at 350° for 10 to 15 minutes. Set aside to cool and prepare topping.
Cook broccoli about 5 minutes. Mix drained broccoli, chicken and soup. Top with margarine and grated cheese. Bake at 350° for 30 minutes.
Bring the first 6 ingredients to boil and let boil exactly 2 minutes. Add oats and nuts. Mix thoroughly. Drop from teaspoon onto nonstick cookie sheet or wax paper. Let cool, then eat.
Brown chops in oil in skillet. Remove chops. Saute onions, mushrooms, peppers, oregano, salt and pepper until tender. Add tomatoes. Simmer for 5 minutes. Add chops; cover and simmer 1 hour (very low heat) or until tender. Uncover and simmer for 15 minutes.
Preheat oven to 350°. Grease and flour 4 small or 2 large loaf pans. In a large bowl mix flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves and baking powder. Add pumpkin, oil and eggs. Stir until dry ingredients are moistened and mixture is smooth. Pour into loaf pans. Bake for 60 minutes or until toothpick comes out clean. Cool on wire racks.
Peel oranges, section and cut into small pieces. Add remaining ingredients. Chill well. Spoon into dessert dishes. Top with cherries, if desired. Yields 12 to 15 servings.
In a large bowl, mix first 4 ingredients. Make a well in the middle and add remainder of ingredients. Mix all well with spatula; pour into prepared Bundt pan and bake at 325° for 1 hour, then 350° for 10 minutes.
Mix together bananas and milk, then set aside. In another bowl, mix shortening, sugar and eggs, then add banana mix. Put in loaf pan.
Combine all ingredients until dissolved. Soak clothes for 24 hours. Launder as usual.
Leave sausage and cheese at room temperature. Mix well. Shape into balls (small). Bake at 350° for 20 to 25 minutes or until brown.
Mix sugar, oil and eggs. Add flour, salt and soda. Add vanilla, coconut, apples and nuts. Spoon into a greased and floured tube pan. Bake at 325° for 80 to 90 minutes.
Cook pasta; drain and cover. Set aside. Preheat oven to 350°. Spray a 2-quart casserole with nonstick cooking spray; set aside.
Scrape	off the outer layer	of bark from roots and discard. Wash through several waters and boil four average size roots	in a gallon of water for 15 to 20 minutes. Strain and sweeten with sugar or honey. Serve hot or cold.
Prepare pudding as directed on package, using only 3 1/2 cups milk. Pour over cream cheese layer. Chill several hours or overnight. Spread with Cool Whip.
Wipe chicken breasts with paper towel. Combine flour, salt and paprika in a paper bag. Shake chicken (one at a time) in bag until well floured. Brown lightly in butter. Place ham in a casserole. Sprinkle with a little savory and a few celery leaves on each slice. Cover with chicken on each ham slice. Add sliced mushrooms. Pour wine into skillet chicken was browned in and stir well. Add remaining flour mixture to sour cream. Pour over chicken/ham. Cover and bake at 350° for 1 hour.
Cream butter, sugars and peanut butter together. Add eggs and mix well. Add baking soda which has been dissolved in water. Add vanilla. Mix well and then add flour.
Melt caramels and evaporated milk in a double boiler on low heat. Combine cake mix, evaporated milk and melted butter. Put 1/2 in greased 9 x 13-inch pan. Bake at 350° for 10 minutes. Sprinkle chocolate chips and drizzle caramel mixture over base. Put rest of mixture on top (crumble over top). Bake for 20 minutes at 350°. Wait 10 minutes and cut.
Mix cookie ingredients together. Bake at 375°. Frost while hot with the following..
Combine all ingredients and cook slow until done. Then seal in hot jars and lids. Good as a snack on crackers.
Cut pound cake lengthwise into 2 equal layers. Place one layer on an 18-inch square sheet of heavy-duty Reynolds Wrap. Cut ice cream brick lengthwise into 2 equal slices and place on cake layer. Top with second cake layer. Frost top and sides with whipped topping. Decorate with pecans and cherries. Place on foil in freezer for about 2 hours. Remove from freezer. Bring foil up; double fold over top and fold in ends. Return to freezer until ready to serve.
Dredge meat in seasoned flour. Heat 2 teaspoons of butter in skillet and brown ostrich quickly on all sides. Add mushrooms, onions and garlic. Cook 3 or 4 minutes or until onion is barely tender. Remove meat and mushrooms and set aside. Add 2 tablespoons of butter to pan drippings and blend in 3 tablespoons flour. Slowly pour in cold meat stock. Cook and stir until thickened. Return meat and mushrooms to skillet. Stir in sour cream. Serve over rice or hot, buttered noodles.
In 13 x 9-inch pan, spread 1 cup of sauce. Arrange a layer of lasagne. Top with sauce, Ricotta, Mozzarella, Parmesan and sauce. Repeat, gently pressing lasagne pieces into cheese mixture below. End with a final layer of lasagne; pour remaining sauce on top, making sure all of pieces are covered. Top with remaining Mozzarella and Parmesan. Bake at 350° for 45 to 55 minutes or until lightly browned and bubbling. Allow to stand 15 minutes. Cut into squares. Serves 6 to 8.
Mix milk, sugar and salt in a 2-quart saucepan. Heat to boiling over low heat. Boil and stir 3 minutes. Remove from heat. Add marshmallows, chocolate chips, vanilla and nuts, stirring until chocolate and marshmallows are melted. Pour into buttered square pan (9 x 9 x 2-inch). Refrigerate until firm; cut into squares.
Cream together 1/4 cup butter and 1/2 cup sugar. Beat in the egg and vanilla. Sift together the salt and 1 cup flour. Add alternately with the milk to the creamed mixture, beginning and ending with flour. Pour into a buttered 9-inch baking dish. Distribute the blueberries over the batter. Combine the remaining sugar, remaining flour and the spices. Cut in the remaining butter until the mixture resembles coarse meal. Sprinkle over the blueberries. Bake at 375° until a knife thrust in the center comes out clean, about 40 to 45 minutes. Serve warm, with whipped cream.
Place drained olives in an airtight Tupperware container. Add crushed garlic, lemon juice and olive oil. Sprinkle with garlic salt to taste. Shake container and place in refrigerator. Chill minimum of 2 hours, shaking container occasionally.
Prepare noodles as directed on package. Brown hamburger. Mix together cottage cheese and egg. Add spaghetti sauce to hamburger. Mix well and add garlic. In large dish, layer sauce, noodles, cottage cheese mixture and Mozzarella cheese until all is used, ending with sauce. Bake at 350° for 20 minutes.
Beat eggs with an electric mixture on high for 3 minutes until thick. Gradually beat in sugar. In a saucepan, Heat 1 cup half and half until very warm. Gradually add in egg mixture, stirring constantly, for 5 minutes over low heat. DO NOT BOIL! Gradually stir in chocolate chips until melted and cover and chill for 2 hours. Fold cool whip into chocolate mixture until uniform and serve.
In large skillet over medium heat, cook onion and green pepper in oil until tender, about five minutes. Stir in tomatoes, zucchini and seasoning. Cook, uncovered, an additional 10 minutes. Drain and set aside. Beat eggs and milk until blended. Pour into pie shell. Spoon in vegetables. Bake at 375° for 30 to 35 minutes. Let stand 5 minutes before serving. Yields 6 servings.
Melt butter in baking dish. Coat fish in butter. Turn in breadcrumbs and return to pan. Bake at 350° for 20 to 30 minutes depending on thickness of fish.
Melt 9 marshmallows and add small can crushed pineapple. Cool. Make 1 package lemon jello with 1 3/4 cups water and cool. Whip 1/2 pint cream. Add pineapple-marshmallow mixture, whipped cream and cream cheese to jello. When jello is solid, add lime jello or your choice, made according to package directions to top.
Preheat oven to 325°. Beat egg yolks with milk, lime concentrate and food coloring (enough to make it a pleasant green). Pour into prepared crust. Bake 30 minutes. Prepare meringue and cook until browned. Refrigerate.
Combine and pour over bottom layer. Bake at 375° for 35 minutes.
Mix flour, sugar, baking powder, salt, butter and milk and pour into baking dish. Mix cherries, sugar, water and almond extract. Pour over top of batter. Bake at 350° until brown and crisp on top, 30 minutes or longer.
Bring half and half, cream and sugar to boil, then remove from flame. Let cool. In bowl, lightly whisk yolks while slowly adding sugared creme. Add Kahlua; remove any froth from the top. Ladle mixture in ramekins and bake approximately 20 to 25 minutes at 325° in water bath, lightly covered with foil (they are ready when bounce to touch). Refrigerate until completely cooled. Cover top with coating of sugar and caramelize. Serve immediately. Serves 6 to 8.
In a mixing bowl, combine the crab meat, parsley, cayenne pepper, salt and pepper. In a small mixing bowl, combine the egg, mustard, horseradish and mayonnaise. Mix well. Add the mayonnaise mixture to the crab meat and fold all the ingredients together until well blended. This mixture will be quite moist. Divide the mixture into 6 equal parts and shape into round cakes. Dredge them lightly in breadcrumbs. Heat the oil in a frying pan over low to medium heat. Add the crab cakes and saute approximately 5 minutes on each side. Drain on paper towels and serve. Makes 6 crab cakes.
Layer ingredients in a 9 x 13-inch pan. Cover and seal with 2 cups mayonnaise. Sprinkle over mayonnaise, 2 tablespoons sugar and 1 pound Cheddar cheese (shredded). Cover and refrigerate at least 8 hours or overnight.
Sprinkle meat tenderizer on all sides of roast. Let stand for 1 hour.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Into a large bowl, sift together flour, baking powder and salt. Stir in nuts. Combine eggs, oil, honey, marmalade and milk; blend well. Add to flour mixture; stir only until flour is well moistened (batter will be lumpy). Turn batter into prepared pan. Bake 65 to 70 minutes or until lightly browned and a tester inserted in center comes out clean.
Preheat oven to 350°. Cut butter into dry cake mix until crumbly. Mix in coconut. Press evenly over bottom and halfway up sides of ungreased 9 x 13-inch baking dish. Bake at 350° for 10 minutes. Arrange peach slices over partially baked crust. Mix sugar and cinnamon. Sprinkle over peaches. Mix sour cream and egg (yolks). Pour over top. Bake 30 minutes longer. Do not overbake. Serve warm. Makes 12 to 15 servings.
Mix as listed. Pour into single unbaked pie shells and bake until knife comes out clean when inserted in pie. Bake at 425° for 10 minutes, then reduce heat to 325° for 30 minutes. Yield: 2 pies.
Preheat oven to 350°. Melt the butter or oleo in a 13 x 9-inch glass baking dish. Tilt to cover bottom and sides of dish. Spread fruit over butter, enough to cover bottom of pan in single layer. Sugar and cinnamon may be sprinkled on top of fruit, if desired. Mix together the sugar, flour and milk. Pour over fruit and spread to edges of dish. Bake at 350° for about 30 to 45 minutes until golden brown.