HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except carrots. Place carrots on ice for 1 hour. Grate them coarsely into a bowl. Add and mix lightly. Place the salad in a bowl. Pour over it 1 cup or more sour cream. Toss the salad if you wish.
Blend butter and oil together. Add sugar and cream well. Sift together flour, baking powder and salt. Mix into batter. Pinch off small pieces; roll and form into knots and braids. Bake at 350° for 10 to 12 minutes.
Brown meat slowly; spoon off excess fat. Add garlic, parsley flakes, basil, salt and canned tomatoes and tomato paste. Simmer, uncovered, for 30 minutes, stirring occasionally.
Mix sugar and cocoa together; add other ingredients and put in pie crust. Bake at 325° for 1 hour. You may serve with a glob of Cool Whip, if you like.
Boil chicken with 1/2 teaspoon salt and 1 teaspoon pepper until done. Save broth. Debone chicken. Cut potatoes, carrots and celery in broth to cook (keep broth). Take out vegetables and keep 3 cups broth. Combine chicken and vegetables including peas.
Cream shortening and sugar. Add eggs. Then the dry ingredients. Make small balls; roll in granulated sugar. Place 2 inches apart on cookie sheet. Bake about 10 minutes at 350°.
Mix sugar with flour; beat in eggs, milk, vanilla and melted butter. Fold in pecans. Pour into pie crust and bake at 375° for 40 to 50 minutes.
Mix Cool Whip and yogurt together well. Chill. Serve with cut fruit.
In a dish, in the bottom of dish, place lettuce. Over lettuce, spread peas. Over peas, sprinkle crushed bacon. Over crushed bacon, place sliced eggs. Continue layering these ingredients. Combine mayonnaise and sugar. (Use mixer.) Spread over top of layered salad. Top with bacon and eggs and sprinkle with cheese.
Mix all ingredients and pour in casserole dish. Put bacon strips on top. Bake at 350° for about 1 hour.
Cut one (8 ounce) package refrigerated biscuits in quarters. Arrange in two 8-inch round baking dishes. Melt together 1/4 cup butter and cheese. Put mixture over biscuit pieces, coating well. Bake at 400° for 12 to 15 minutes or until golden. Serve hot. Makes 40.
Beat all ingredients, except apples, together until smooth. Have apples sliced and peeled in a dish. Combine 2/3 cup sugar and 1 teaspoon cinnamon. Pour 1/2 of batter into a 10-inch pan that is greased and floured. Put sliced apples around, then sprinkle with 1/2 of the sugar and cinnamon mixture. Pour rest of batter. Make another layer of sliced apples. Sprinkle with remaining sugar and cinnamon mixture. Bake at 350° for 1 1/2 hours.
Combine dry ingredients. Beat together oil, sugar and eggs. Stir in flour mixture. Add zucchini and flavorings. Add pineapple and lemon peel (nuts). Turn into well-greased 10-inch tube pan or Bundt pan; bake at 325° for 1 hour and 15 minutes or until cake tester comes out clean. Let stand in pan 10 minutes. Dust top of cake with confectioners sugar.
Mix well all but crab meat and cheese. Fold in crab meat. Place in 9 x 13-inch glass baking pan. Top with grated cheese. Bake at 300° for 1 hour. Place on warming tray while serving. Serve with crackers. Serves 25.
Mommy cooks meat; puts noodles on with butter and mixs it. I like fruit with it, too.
Coat Dutch oven or electric frypan with no fat cooking spray. Saute over medium heat for 7 minutes: vegetable oil, broccoli, carrots, green onion and garlic powder. In saucepan, bring flour and milk to boil and cook for 5 minutes. Add Parmesan cheese, salt and pepper. Cook 1 minute and remove from heat. Stir in spinach; reserve 1/2 cup of mixture. Combine cottage cheese, Mozzarella cheese and Swiss cheese. In greased 13 x 9-inch baking pan, spread 1/2 cup spinach mixture, 4 cooked lasagna noodles, 1/2 cottage cheese mixture, 1/2 vegetable mixture and 1/2 spinach mixture. Repeat, ending with noodles. Spread reserved 1/2 cup spinach mixture over noodles. Sprinkle with 1/4 cup grated Parmesan cheese. Bake at 375° for 35 minutes.
Saute onion in butter. Combine all ingredients in a 2-quart casserole. Bake in 350° oven for 1 hour.
Mix flour, nuts, raisins and dates with 1 cup of flour. Cream butter and sugar. Add flour alternately with pineapple and applesauce. Add soda and water. Add floured nuts, etc. Bake in tube pan at 325° until done.
Put steak and mushrooms in heavy skillet; add onion and garlic. Cover and cook over low heat, stirring, 15 minutes. Add 1/2 can beef broth and ketchup. Cover and simmer for 1/2 hour or until meat is tender. Mix flour with remaining broth. May add salt, pepper or other spice. Slowly stir flour mixture into meat; cook until thick. Remove. Add sour cream; serve over rice or broad noodles or toast.
Mix thoroughly sugar, eggs and oil. Fold in remaining ingredients. Mix well and bake at 350° for 45 minutes in tube pan.
Melt margarine in heavy skillet. Add crumbled bread and toast, stirring frequently to prevent burning. Add all ingredients, except whole peppers. Heat to blend flavors. Fill prepared peppers and place in suitable baking dish containing an inch of more of water. Bake at 350° for 35 to 45 minutes. (These may also be cooked in a deep skillet, using 1 to 2 inches of water and place over low/medium heat for 25 minutes.)
Mix together. Grease skillet and sprinkle with corn meal. Bake at 400° about 20 minutes or until golden brown.
Combine potatoes and half of the flour in a bowl. Work in more flour with hands until firm dough forms. Roll out on floured board to a circle 1/2-inch thick. Cut into triangles or circles. Cook in lightly greased griddle or skillet until brown. Turn and brown on the other side.
Combine first 3 ingredients; stir until dissolved. At this point, I add diced peaches and peach juice; chill in 9 x 13-inch dish to serve as salad.
Heat oven to 350°. Mix shortening, butter, 1 1/2 cups sugar and eggs thoroughly. Blend flour, cream of tartar, soda and salt. Shape into 1-inch balls. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased pan. Bake for 8 to 10 minutes. These cookies puff up at first, then flatten out.
Combine cocoa and sugar in a saucepan. Stir enough milk in to form a smooth paste. Then stir in all but 2 tablespoons remaining milk. Stir over low heat until mixture is warm and sugar is dissolved. Pour into a shallow pan or ice cube trays. Cover well and freeze for at least 6 hours. Place chunks into a food processor bowl fitted with a steel blade. Process with remaining 2 tablespoons milk until no lumps remain and mixture is thick and light in color. Serve at once in frosted goblets as spoon drink or scrape into a bowl with cover and refrigerate overnight. Scoop out and serve frozen. Yields 6 to 7 servings.
Brown ground beef with chopped onion, 1 teaspoon cumin and salt. (Drain off any grease.) In saucepan, mix 1 (15 ounce can) tomato sauce, 1/4 teaspoon cumin and hot sauce, as desired. (Simmer as you fix other things.) Chop green onions and 3 cups grated Cheddar cheese and set aside.
Mix all ingredients together and pour into pie pan. Bake at 350° for 30 or 45 minutes until brown.
In a small saucepan, combine the preserves, mustard, lemon juice and cinnamon. Cook over low heat until thoroughly combined, about 2 to 3 minutes.
Combine all ingredients except pineapple slices and chicken in large frying pan. Add chicken, laying pineapple slices on top. Pour juice from pineapple into sauce and cover. Cook over low heat until thoroughly done.
Sift flour; measure. Add salt and sift again. Combine beaten eggs, milk and shortening. Add flour and beat until smooth. Pour enough batter onto a hot greased griddle to make one pancake, about 4 to 5-inches in diameter. Tip pan to make the pancake as thin as possible. Bake until browned, turning to brown on both sides. Keep hot until all cakes are baked. Spread with jelly. Roll and sprinkle with sugar, if desired. Makes 10 to 12 pancakes.
Brown sausage in heavy pot then remove to drain on paper towel. Saute onion, celery, pepper and garlic until tender. Remove from pot. Add shortening and when it gets hot, add rice and brown lightly. Add crawfish and cook 3 minutes. Add sausage, vegetables and remaining ingredients. Cover and simmer 20 minutes.
Cream sugar and margarine. Add cocoa and mix well. Add eggs. Mix in flour and milk alternately, then add boiling water. Bake at 350° for about 30 minutes.
Cook spinach until almost done. Drain and mix with sour cream and soup mix. Place in buttered casserole dish and bake about 30 minutes at 350°. The last 5 minutes add a can of French fried onion rings for topping. Recipe may be cut in half.
Cut in half and boil as many peppers as you want for 1 meal for 10 minutes, until tender. Drain. Season instant potatoes with oleo, salt, sour cream and chives. Put in peppers. Bake for a few minutes and sprinkle with paprika. Cheese could be used.
Cook chicken in small amount of oil until white. Remove and drain. Add mushrooms and onions and saute until just barely soft. Add frozen veggies and cook until soft, not mushy. Add chicken and remove from stove. Cool.
Place pudding in saucepan. Gradually add milk. Cool, stir and add pumpkin, spices and sugar twin. Mix well.
Mix all ingredients except popcorn and soda. Boil 5 minutes. Do not stir. Remove from heat; add soda and stir. Pour over popcorn which should be in a large roasting pan greased with butter. Stir until popcorn is well covered. Bake at 200° for 1 hour. Stir every 15 minutes.
Slice the apples; cube enough bread to cover apples. Beat together the egg, melted margarine, sugar, flour and spices. Pour over cubed bread and apples. Bake at 350° for 35 to 40 minutes.
Preheat oven to 450°. Sift dry ingredients together. Add Crisco and blend well (like fine meal). Add buttermilk; mix. Roll out and cut. Place biscuits on a greased pan and bake until brown. Goes with everything!
Cut biscuits in quarters. Melt butter in oblong dish. Put other ingredients in and then add biscuits and turn them to coat. Bake at 400° until brown.
Beat the eggs slightly. Add the milk and seasonings. Mix. Stir in the cheese. Pour the mixture into a pie size pan. Bake at 350° for 35 to 40 minutes or until firm in the center. Cool. Slice and serve warm or cool; 200 calories per serving.
Combine egg, sugar and 3 cups of 1/2 gallon of milk. Cook on top of stove until mixture reaches 160° or until it coats a metal spoon. After this cools, add remaining milk, condensed milk, vanilla, food coloring and peaches. Mix and freeze in ice cream maker according to manufacturer's directions. Yields 1 gallon.
Make a mixture of cinnamon and 3/4 cup sugar in a plastic bag. Quarter each biscuit into 4 sections and roll each into a small round ball with hands. Shake biscuits into cinnamon and sugar mix, coating well. Grease a tube pan. Make a syrup of oleo, 1 1/4 cups sugar and vanilla in a pan and heat until sugar dissolves. Layer in tube pan the pecans and biscuits and cover layers with the syrup. Make 3 layers. Bake at 350°. Do not overcook. Cool and remove from pan carefully and press any balls loose back into cake. Form on a plate. Better served warm.
Beat eggs; add flour, sugar, salt and pepper. Add corn, milk and melted butter. Pour into 2-quart casserole dish. Bake at 325° for 1 to 1 1/2 hours. Check doneness by inserting knife blade, when blade comes out dry, pudding is done.
Add enough water to the first three ingredients to make 1 gallon. Freeze several hours. Before serving, remove punch from freezer, letting it get to a slushy stage. When ready to serve, add ginger ale to make 2 gallons of punch.
Boil chicken in water (enough water to completely cover chicken). When chicken is cool, debone. Add stuffing with seasonings to broth from chicken. Gradually add the cornbread along with the deboned chicken. Dressing should be slightly soupy. Refrigerate overnight or at least several hours. Bake 1 hour in 350° oven.
Melt 1 stick butter. Spread pecans on cookie sheet or shallow baking pan and pour the melted butter over the pecans, mixing well. Melt 4 tablespoons of butter in boiler and add the brown sugar. Bring to a boil and boil 1 minute.
Measure 1 Tbsp. oil from top of artichoke marinade into skillet. Add garlic and onion and cook until softened. Add tomatoes and simmer three or four minutes. Cut fish steaks in half to make four portions. Add to skillet along with artichokes and the marinade. Simmer until fish is cooked, spooning sauce over top once or twice, about ten minutes.
In a large saucepan, melt together the butterscotch chips and peanut butter. Add Rice Krispies and mix well. Spread half of this mixture on the bottom of a buttered 9 x 13 pan and refrigerate. Melt chocolate chips and add confectioners sugar and water until consistency is slightly thicker than frosting. Spread this mixture on top of the first mixture and place in refrigerator for 10 minutes. Add the rest of the Rice Krispies mixture, patting down. Cut into squares.
Cook celery and onion in oil until wilted. Add beef. Cook until done. Add sauce and crumbs. Pour into casserole dish. Cover with cheese. Mix eggs and milk and pour over cheese. Bake for 30 minutes at 350°.
Measure into cup the graham flour and then turn into a large bowl. Sift into the bowl over the graham flour the 2 cups flour, soda, salt and brown sugar. Mix together lightly the molasses and buttermilk or sour milk and add to the flour mixture. Mix and turn into well-greased 9 x 5-inch loaf pan. Bake at 350° for about 1 hour. Turn out to cool.
Cream shortening; add sugar, a little at a time, while stirring. Add 1 egg. Set aside. Sift flour and baking powder. Set aside. Mash bananas with soda. Add sour cream. Add flour mixture alternately with banana-sour cream to shortening and sugar. When all combined, add nuts. Bake 1 hour at 325°.
Mix bacon, mayonnaise, sugar and vinegar. Pour over onion, broccoli and raisins. Mix. Let stand 1 hour or overnight, covered.
Stir together the first 4 ingredients. Make the stuffing according to directions. Put a layer of dressing in bottom of a 9 x 13-inch pan. Spoon the creamed chicken mixture on top. Put the rest of the dressing on top. Bake at 350° for 45 minutes, covered, and then 15 minutes, uncovered.
Combine all ingredients (except cheese and potato chips). Toss lightly and spoon into 1-quart casserole. Spread cheese and chips on top. Bake at 350° for 25 minutes or until heated through and brown on top. Cut into squares and serve.
Mix ingredients together well. Pour into greased and floured oblong loaf pan. Bake at 350° for 20 to 25 minutes. When done, cover with miniature marshmallows and let melt. Ice in pan.
You will also need 2-quart jars. Bring first 3 ingredients to boil. Put dill in jars and add pickles, alum and more dill on top of pickles (can add onion slices if desired). Pour boiling hot liquid over pickles and seal jars. Let set 1 week to 10 days before eating.
Mix all ingredients together in very large bowl. Store at room temperature in plastic containers or keeps forever in the freezer. Add 1/3 cup mix to 1 cup boiling water. Makes a ton, but great to give away!
Mix the first 4 ingredients in a baking dish, making sure the cornstarch is not lumpy, then sprinkle with cinnamon and dot with butter. Bake, uncovered, at 350° for 45 minutes. I usually double this recipe.
Peel potatoes and soak in water for several hours. Grate with onion. Add rest of the ingredients. Drop by spoonfuls on hot well-greased skillet, in small cakes. Turn and brown on both sides. Serve with sour cream or applesauce.
Put into a bottle the cloves of garlic and mint sprigs. Add lemon peel. Fill with vinegar.
Add onions and celery to melted butter in a large heavy sauce pan. Saut for 10 minutes until onion is clear. Add flour and mix well. Cook until thickened. Add parsley and crawfish. Cover and cook for 20 minutes, stirring constantly. Add cream, cheese, and garlic. Mix well. Add salt and pepper to taste. Cook covered on low heat for 20 minutes, stirring constantly. Mix in cooked and drained noodles. Pour into a buttered 3 quart casserole dish. Sprinkle with parmesan cheese and bake at 350 degrees for 10 minutes.
Cream 1/4 cup of confectioners sugar and butter in mixing bowl until smooth. Add vanilla; blend well. Add flour and salt; blend well. Stir in pecans. Cover with aluminum foil. Refrigerate about 1 hour.
Thoroughly combine beef, milk, catsup, crumbs, onion, salt and oregano and pepper. Spread in unbaked pie shell. Bake at 350° for 35 to 40 minutes. Toss cheese and Worcestershire sauce. Spread on meat. Bake 10 minutes more. Remove from oven. Let stand 10 minutes before serving. Top with dill slices. Makes 6 servings.
Mix all ingredients together. Drop by scant tsp. on a cookie sheet. (Be careful not to make them too large or they will burn on the bottom before the top is done) Bake till lightly browned on top at 325° for 12 to 15 minutes.
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream, mayo, water chestnuts and green onions. Cover; refrigerate 2 hours. If desired, serve with pumpernickel bread or crackers. Makes 3 cups.
Saute onion, bell pepper and celery in margarine until tender. Mix the remaining ingredients and spoon in a casserole dish. Bake at 350° for 30 minutes. Great with pork or chicken.
Cut chicken in pieces. Cover with water and bring to a boil. Add onion, bouillon cubes, garlic powder, bay leaves, parsley flakes, salt and pepper. Cook until chicken is done. Remove chicken. Remove skin and debone. Return to broth and add beans, corn, cubed potatoes and mixed vegetables. Simmer 1 hour or so. Serve over biscuits or make dumplings and drop by spoonfuls into boiling broth.
Mix first nine ingredients together and bake 20 to 30 minutes at 350°. Top with large marshmallows and maraschino cherries. Bake at 400° until marshmallows are lightly browned. Makes 4 to 5 quarts.
Peel and dice potato; mix with onion and fry in bacon drippings. Add salt and pepper and cubed bread until grease is absorbed. Beat egg and pour slowly into skillet until cooked. Serve vegetables and salad or as a breakfast with toast or biscuits. Can add ham or bacon chunks.
Make sauce of butter, flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms, shrimp and sherry. Slide oysters under broiler until edges just curl. Sprinkle liberally with Parmesan cheese, then cover with sauce. Sprinkle with cayenne-paprika mixture. Slide back under broiler for 5 to 8 minutes until bubbly and slightly brown. Serves 4 to 6.
Combine sausage, rice and 1 1/2 c water in a medium sauce pan, Bring to a boil, reduce heat and simmer 15 minutes. Add vegetables, red peppers and salsa. Cover and simmer for 3 minutes or longer if needed. Garnish with sliced green onions, if desired.
Cook bacon until crisp. Crumble and set aside. Reserve 5 tablespoons drippings. Except bacon and Cheddar cheese, mix all other ingredients in large bowl. Mix in bacon drippings. Pour into well-greased 3-quart casserole. Sprinkle bacon and cheese on top. Bake at 350° for 1 hour or when knife comes out clean.
Wash, dry, salt and pepper chicken. Put in baking dish. Combine soup mix, salad dressing and preserves. Cover chicken with this sauce. Cover with foil and bake at 350° for 1 hour and 20 minutes.
Drain pineapple; reserve juice. In saucepan mix brown sugar and cornstarch. Slowly add juice, vinegar and soy sauce. Cook and stir until thick and bubbly. Cook 1 to 2 minutes more. On toothpicks thread meat and pineapple. Place on cookie sheet. Baste with sauce. Broil 4 to 5 inches from heat for 8 to 10 minutes. Turn once and baste with sauce. Keep remaining sauce for dipping.
Drain salmon; save liquid. Flake salmon. Heat milk. Add breadcrumbs and butter or margarine. Let stand 5 minutes. Add salmon liquid and beat until smooth. Add egg yolks, green pepper, onion, lemon juice, pepper and salmon; mix well. Fold in egg whites. Pour into a well-greased 1 1/2-quart loaf pan. Bake at 350° for 40 to 50 minutes or until firm in center from oven and let stand 5 minutes. Loosen from sides of pan with a spatula and invert on a serving platter. Serve plain or with a sauce.
Wash oysters and remove any shell, drain. Make a paste of margarine and flour in skillet over medium heat. Add salt, pepper and milk, stirring constantly. Add oysters, Worcestershire sauce and garlic salt. Cook until oysters are plump and their edges curl. Do not boil. Serve hot with oyster crackers.
Beat cream cheese, shredded sharp Cheddar, margarine, garlic powder and ground red pepper until well blended. Roll in finely chopped nuts. Serve with assorted crackers or Ritz chips.
Heat the pineapple and juice. Then add pimento spread and jello. Stir until dissolved. Cool. Fold in cool whip and refrigerate until firm.
Divide crescent rolls into 4 rectangles. Mix all remaining ingredients together, except egg white and sesame seed. Spread on rolls. Roll up lengthwise and cut into 8 pieces. Brush top with egg white and sprinkle with sesame seed. Bake at 350° for 17 to 18 minutes. Yield: 32.
Mix all ingredients well. Bake in 15 x 10 x 1-inch pan at 350° for 20 to 25 minutes.
In medium-sized skillet, over medium heat, saute bacon until almost crisp; add onion, celery and mushrooms. Continue cooking until vegetables are tender. In a large bowl, combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage. Season to taste with salt and pepper. Spoon into lightly greased 2-quart casserole dish. Bake, covered, at 325° for 35 to 40 minutes.
Heat milk and sugar together. Stir in soda; mix. Set aside and cool. Put in dry ingredients. Mix well. Then stir in milk; mix again. Chill. Put in refrigerator overnight. Roll out on bread board with flour. Cut out cookies with cutter. Bake on ungreased cookie sheet at 350° for 10 to 12 minutes.
Melt margarine. Add sugar and boil for 2 minutes. Let cool. Add pecans and vanilla; stir. Line crackers on cookie sheet covered with aluminum foil. Spoon glaze over crackers. Bake 10 to 12 minutes at 350°. Cool before removing from cookie sheet.
Cream sugar and margarine. Add eggs, lemon peel, lemon juice and vanilla. Add	salt, soda and cream of tartar to flour. Chill dough for 1 hour. Roll dough into 1-inch balls. Roll in granulated sugar. Bake at 325° for 10 to 12 minutes. Cool 2 minutes before removing from sheet.
Boil sugar and cream together until it forms a firm ball when tried in cold water. Add butter and vanilla; cool and beat until creamy. Add the chopped pecans and stir well. Drop by tablespoons on buttered paper and allow to cool.
Mix chicken, Veg-All and onion and pour in casserole dish. Mix soups; pour over chicken and vegetable mixture. Combine milk, mayonnaise and flour. Mix well and pour over casserole ingredients. Bake at 350° for 30 minutes.
Cream butter, sugar and Crisco well. Mix in flour and milk. Add flavoring and eggs; mix well. Bake at 325° for 1 hour and 15 minutes without opening door. Place a pan of water under cake to prevent dryness.
Mix oil, eggs and sugar. In another bowl, mix dry ingredients. Add egg mixture. Mix well. Fold in apples and nuts. Mixture will be thick. Spread in a greased and floured 9 x 13-inch pan. Sprinkle chips on top. Bake at 350° for 35 to 40 minutes.
Dissolve yeast in warm water. Mix flour and sugar, then add shortening, yeast and buttermilk. Mix thoroughly by hand. Add more flour if needed. Cover and refrigerate. About 1 1/2 hours before baking, let stand at room temperature, then roll out. Form rolls and let raise in warm place for 1 hour before baking. Bake in preheated oven at 425° until brown, about 12 minutes.
In Dutch oven sprayed with Pam, saute turkey and onion. Add remaining ingredients. Simmer 30 minutes. Serves 6.
Preheat oven to 350°. Line cookie sheets with foil, lightly grease foil. Cream butter and sugar in a large bowl until light. Add egg; beat until creamy. Stir in vanilla, flour and salt. Add chocolate chips and nuts. Mix well. Drop dough by teaspoons 3-inches apart onto prepared cookie sheets. Bake 7 to 10 minutes or until edges are golden and centers are set. Cool completely on foil, then peel foil from cookies. Makes 2 dozen.
Mix sherbet, lemonade and small amount of soda until soft. Add remaining soda and stir good. Makes 43 punch cups 3/4 full. Different flavors of sherbet may be used.