HumbleIntelligence/food-ner-1-Million huggingface dataset:
In heavy skillet, heat oil and butter until butter is melted. Add onion and peppers. Season with herbes de Provence and salt and pepper to taste. Simmer, stirring frequently, about 45 minutes or until vegetables are limp and lightly browned, marmalade-like. Add garlic and basil and cook 5 more minutes. Remove from skillet; let cool and remove excess oil. Serve with toast points at room temperature or as a quiche filling.
Remove crusts from bread. Put 1/2 of bread in greased casserole. Cover with 1/2 the cheese, then alternate, ending with cheese. Mix remaining ingredients and pour over bread. Let stand covered in refrigerator for 12 to 24 hours. Bake uncovered for 1 hour at 350°.
In saucepan, cook pudding and milk until thickened and bubbly. Remove from heat and cool slightly. Meanwhile, in bowl, cut peanut butter in confectioners sugar until crumbs form. Set aside 2 teaspoons of crumbs. Sprinkle the rest into pie shell. Pour pudding over crumbs. Chill until set. Top with whipped cream. Sprinkle crumbs on top.
In ice cream freezer container, combine ingredients; mix well. Freeze according to manufacturer's instructions. Makes 1 1/2 quarts.
Brown beef in frypan until crumbly. Turn into a 1 1/2-quart casserole pan. Arrange thawed peas over meat. Cover with sliced celery. Mix soup, cream, salt, pepper and onion and pour over the celery. Sprinkle chips over all. Bake 30 minutes at 375°. Serves 6.
Beat egg whites until stiff, gradually adding sugar. Blend in saltines, nuts, dates, flavoring and baking soda. Pour into a buttered 9-inch pie plate. Bake at 350° for approximately 20 minutes. Cool. Serve with whipped cream as a topping.
Cream shortening and sugar. Add egg and remaining ingredients. Bake in loaf pan for 1 hour at 350°.
Mix sugar, syrup and butter (melted). Add eggs and pecans. Bake at 400° for 10 minutes. Reduce heat to 350°. Bake for 30 minutes.
Brown crumbled beef and onion together in two 9-inch pie pans in a 425° oven. Stir occasionally. Spread cooked macaroni over meat mixture. Pour on 1 1/2 cans of tomato sauce and water. Sprinkle on seasonings and toss all together lightly. Top with cheese and choice of toppings. Pour on remaining tomato sauce. Bake at 375° for 15 minutes.
Preheat oven to 375°. In a saucepan, over medium heat, cook the onion in butter until tender (about 8-10 minutes). Stir in flour, salt and pepper until blended smooth. Pour the milk in 1/4 cup increments, allowing the mix to wholly absorb the milk before adding the next 1/4 cup. Continue adding milk until you are comfortable with the thickness, and beware of allowing it to become too thin!
Mix well, except for bacon; place bacon on top. Bake 1 hour at 350°.
Beat eggs; add all ingredients. Pour into buttered baking dish. Bake 1 hour at 350° until pudding is set.
Beat together eggs, sugar, salt and 1 pint of milk, then add second pint of milk. Add bread pieces, pecans and raisins to the liquid. Pour mixture into greased 13 x 9-inch cake pan. Put a pan of water in the oven under the pudding while baking. Bake at 350° for about 1 hour. When done, top with small marshmallows and return to oven for about 10 minutes or until the marshmallows have melted and are brown.
In blender or food processor, combine basil, spinach, cheese, nuts, garlic and 1/4 teaspoon salt. Blend with several on-off turns until a paste forms, stopping the machine several times and scraping sides. With the machine running slowly, gradually add the oil and 2 tablespoons of water and blend to the consistency of soft butter. Toss with hot cooked pasta. Serve with grated cheese.
Cut bacon pieces in half. Wrap around crackers. Bake at 200° for 1 1/2 hours. Can be made ahead of time and reheated. Drain well.
Dissolve gelatin in water. Mash cranberry sauce and fold in pineapple and nuts; mix well into gelatin. Oil salad mold and fill. Refrigerate until well set.
Mix together chicken, soup, celery, onion, salt, pepper, lemon juice and mayo. Spoon into a greased 1 1/2-quart casserole dish. Sprinkle chips on top of chicken mixture. Bake at 400° for 20 minutes or until bubbly and hot through. Makes about 6 servings.
Cook and stir beef in oil in Dutch oven until beef is brown. Add 3 cups hot water, 1/2 tsp. salt and the pepper. Heat to boiling; reduce heat. Cover and simmer 2 to 2 1/2 hours. Stir in carrots, potatoes, pepper, celery, onion, 1 tsp. salt and the bay leaf. Cover and simmer 30 minutes or until vegetables are tender. Remove bay leaf. Prepare dumplings. Shake 1/2 cup cold water and flour in covered container. Gradually stir into stew; heat to boiling stirring constantly. Boil and stir 1 minute; reduce heat.
Layer pepper with salt in a glass bowl. Allow to stand at room temperature, stirring several times, 3 hours. Drain peppers well to remove all liquid. Mix drained peppers, tomatoes and onions in a large pot. Stir in sugar and vinegar. Tie spices in a cheesecloth and crack with a hammer. Place in pot. Bring to a boil, stirring often. Lower heat and simmer for 30 minutes, stirring often. Remove spice bag. Ladle into hot, sterilized jars and seal.
Combine chopped vegetables. Tie spices in a bag and add to vegetables. Cook rapidly, stirring often to prevent sticking. When the vegetables have cooked down to about half the original amount, add the sugar, vinegar and salt. Boil rapidly for 5 minutes; stir constantly. Pour into hot jars. Wipe rims. Place lids and rings on tightly. Process in hot water bath for 5 minutes. Start processing time as soon as water returns to a boil.
Add 3 cups flour to first 5 ingredients and dry yeast. Mix and let stand for 15 minutes. Next, work in rest of flour. Let this stand for 2 hours. After they are in pans, rest the dough again for 1/2 hour. Bake bread 45 minutes to an hour in a 350° oven; bake rolls 20 minutes. Doughnuts can also be made of this dough.
Brown sausage. Mix in mustard. Pour over bread in greased casserole. Beat eggs, salt, pepper and cheese. Pour on egg mixture. Bake at 350° for 1 hour in pan of hot water. Can be made and refrigerated night before.
Heat oven to 350°. Grease 12-inch pizza pan or 13 x 9-inch cake pan. In large bowl, combine cake mix, 1 cup oats and 6 tablespoons margarine on low speed until crumbly. Reserve 1 cup of the crumbs. Combine egg with remaining crumbs and press in prepared pan. Bake for 12 minutes.
Mix in blender until well blended. May be thinned with a few tablespoons of milk if desired. Serve over vegetable salad. Do not store for over 48 hours.
Mix all ingredients except preserves. Chill dough overnight. Roll out dough. Cut into rounds and place 1 teaspoon preserves or your favorite jelly in middle of round. Cover with another cookie round and press edges together. Slit top. Bake at 350° for 10 minutes or until lightly browned. Makes 5 dozen cookies.
Heat pineapple juice in saucepan. Then dissolve Jell-O in heated pineapple juice. Dissolve Cool Whip in pineapple juice and Jell-O. Mix in buttermilk. Mix in pineapple. Refrigerate several hours. Enjoy! Yummy! Good! Kids love it. Very easy recipe.
Cut doughnuts and marshmallows horizontally in half. (Use shears dipped in water to cut marshmallows.) Place doughnuts, cut side down, on cooking surface of grill 5 to 6-inches from medium coals. Place marshmallows, cut sides down, over holes in doughnuts. Cover and grill 2 to 3 minutes or until doughnuts are golden brown. Immediately push chocolate kisses point side down, into marshmallows.
Preheat oven to 375°. Grease 9-inch round loaf pan. Put the flour, baking powder, salt and sugar in a large bowl. Work in the shortening with a pastry blender, then quickly stir in milk. Add the raisins and caraway seed, stirring just enough to distribute them evenly. Turn out onto a lightly floured board and knead about 20 times. Put the dough in the pan and bake for 20 to 30 minutes. Cut into wedges and serve.
Cut cooked chicken in small pieces. Mix all ingredients, except cheese and tortillas. Add 1/2 of cheese. Pour chicken broth in casserole. Layer tortillas and chicken mix. Top with rest of cheese. Top with foil. Bake 1 1/2 to 2 hours at 300°.
Combine ingredients. Chill. Serve on greens and garnish. Makes 8 servings.
Make up pie crust per directions. Cut in circles with a glass and fit into muffin tins. Put in a spoon of strawberry jam. Make up Jiffy cake mix per directions. Put 2 tablespoons in each cup cake tin over the strawberry jam. Bake in a 350° oven for 20 to 25 minutes. Remove from pans right away. Frost with a plain butter frosting and add a small piece of cherry for garnish. This is an English pastry.
Stir ingredients together in order listed. Refrigerate dough for 12 hours. (Dough may be kept several days in fridge.) Roll dough into favorite shape on lightly floured board and let stand and rise for 2 hours. Bake in preheated oven at 375° for 10 minutes or until brown.
Boil sausage in water for 15 minutes. Drain sausage, pouring broth into measuring cup. Add tomato juice from canned tomatoes to make 4 cups of liquid. (Add water if necessary.) Pour mixture back into pot. Add rice. Add crushed tomatoes, then add spices. Bring to a boil, then reduce heat and simmer for 45 to 55 minutes.
Melt marshmallows and milk in top of a double boiler. Pour hot mixture over gelatin and stir until dissolved. Stir in cream cheese and stir until cheese dissolves. Add pineapple and let cool. Blend in whipped cream and mayonnaise. Chill in a 9x12-inch pan until firm. 12 servings.
Mix all together and bake at 325° for 1 hour and 10 minutes.
Mix and boil 4 minutes, the margarine, sugar and milk on medium heat. Take off heat and quickly add vanilla, cocoa, Marshmallow Creme and crunchy peanut butter. Spread in buttered pan.
Pour peaches in baking dish. Mix the remaining ingredients well. Pour in middle of peaches. Bake in a 350° preheated oven until brown.
Beat eggs slightly in medium bowl. Stir in sugar, butter, flour and pineapple. Stir in bread cubes. Pour into greased, 1 1/2-quart baking dish. Bake for 1 hour.
In a large skillet, brown the sausage, onion and pepper. Add tomatoes, uncooked macaroni, sour cream, milk, sugar, salt and chili powder. Cover and simmer 20 to 25 minutes or until the macaroni is tender. It should still be a little saucy and soupy. Serves 4.
Preheat oven to 400°. Sift together flour, buttermilk powder, baking powder, salt and baking soda. Cream sugar, shortening and egg together. Add dry ingredients to wet ingredients. Blend in the water until the batter is mixed thoroughly but not overbeaten. Blend topping ingredients until crumbly. Put paper liners in 12 muffin cups and fill with batter. Sprinkle topping evenly over muffins. Bake for about 25 minutes.
Mix together all ingredients, except coriander. Cover and refrigerate, if desired. Stir in coriander just before serving.
Boil about 9 to 12 lasagna noodles until tender, stirring occasionally so they don't stick to kettle.
Mix last 5 ingredients in bowl. Let stand a few minutes. Pour over crackers, stirring the oil and herbs (dill weed settles to bottom). Mix well with spatula. Divide between two jelly roll pans. Cook in a 200° to 225° oven for about an hour (stir at 30 minutes and switch top and bottom pans). Turn off oven. Let cool in oven overnight, as this makes them crisp. Store in an airtight container.
Boil fresh yams until tender and peel or drain well if using canned yams. Mash yams and add the next six ingredients. After mixing them together thoroughly, place in a buttered 2-quart casserole and top with marshmallows. Bake at 350° for 25 to 30 minutes. Serves 6.
Fry pork chops. Boil potatoes until soft; add to pork chops. Cook carrots until almost done, add to meat and potatoes. Add cream of mushroom soup. Season with salt, pepper and onion.
In a bowl, blend together the butter and the powdered sugar until smooth and creamy. Add vanilla. Blend together the flour, salt and baking powder (note: just a dash). Add flour mixture to butter mixture, blending well. Add the chopped nuts. Combine well.
Crumble or crush flake cereal. Stir in wheat, if desired. Spread peanut butter on banana chunks. Roll in cereal and eat.
Mix eggs, salad oil, sugar and pumpkin well. Add baking powder, soda, salt and spices and blend well. Add flour and blend well. Pour into a 12 x 18-inch jelly roll pan with 1-inch edge. (Pan should be greased and floured.) Bake at 350° for 25 to 30 minutes.
Completely dissolve gelatin in boiling water. Add cinnamon. Combine water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Measure 1 2/3 cups gelatin. Fold in orange sections. Spoon into serving bowl and chill until set, but not firm.
Brown meat; add onion and chili powder. Mix well. Add tomatoes, soups, water, salt, pepper, oregano, bay leaves, hot peppers and butter. Cook on low heat for about 25 minutes. Place in warm crock-pot. Cook 10 to 12 hours.
Soak beans in water overnight. Boil in same water next morning with salt and butter. Reduce to simmer. Cover and cook about 2 hours or until tender. Cut bacon into 1/4-inch pieces. Fry partially. Add to beans. Add rest of ingredients.
Grease 1 dozen cup muffin pan. Mix all ingredients. Pour into pans and bake at 400° for 20 minutes.
Preheat oven to 350°. In baking pan, melt butter in oven. Sprinkle cracker crumbs over butter. Pour milk over crumbs. Top with chocolate and peanut butter chips. Press firmly in pan. Bake 25 to 30 minutes. Cool and cut into squares.
Put pie filling in 10-inch pie plate. Cover with nuts. Cover with cake mix and dot with butter. Bake at 350° for 20 to 25 minutes. Serves 6 to 8.
Blend sugars, shortening, eggs and molasses until light and fluffy. Stir flour, salt, spices, soda and baking powder together. Add dry ingredients alternately with milk until well mixed. Stir in oats, raisins and nuts. Bake on cookie sheet at 350° for 15 minutes or until light brown. Yields 7 dozen.
Grease a large cookie sheet. In heavy 2-quart saucepan over medium heat, heat to boiling the sugar, corn syrup, salt and water stirring until sugar dissolves. Stir in peanuts or nuts of choice. Set candy thermometer in place and continue cooking, stirring frequently until temperature reaches 300°. Remove from heat, immediately stir in butter and soda; pour onto cookie sheet and spread. Cool; break into pieces with hands.
Mix together and bake in greased pan 35 to 40 minutes at 375°. Does better if you bake it thin rather than thick. Great served with Broccoli-Cheese Potato Soup.
Spray roaster pan with Pam. Slice meat 1/4-inch thick and place one layer in the roaster. Cut the onion and green pepper and lay on top of meat in roaster. Mix flour, salt and pepper. Roll meat slices in the flour mixture and place on top of the first layer of meat in the roaster. Add more onion and pepper. Add tomato juice in between the layers. Place the rest of the flour mixture and remaining ingredients on the top layer. Bake at 350° until tender. Stir occasionally.
Fold blueberry yogurt into whipped topping. Fold blueberries into yogurt mixture. Pour into crust. Freeze 3 hours. Remove from freezer 20 minutes before serving.
Cook beef and onion until slightly browned. Add water and potato, bring to boil. Add remaining ingredients. Cover and simmer 1 hour. To serve, sprinkle with Parmesan cheese.
Dissolve yeast in warm water. Add remaining ingredients. Knead dough about 25 times on floured board. Roll out dough to 1/2-inch thickness. Cut with biscuit cutter. Place on greased cookie sheet and cover. Let rise for 30 minutes. Bake at 425° for 10 to 12 minutes.
In skillet brown beef; drain off fat. Stir in hominy, green pepper, water, chili seasoning and onion soup mix. Cook and stir until heated through, about 5 minutes.
Mix well and pour over bread and cheese. Soak several hours or overnight, covered with foil. Bake at 325° for 1/2 hour covered. Remove foil and bake 1/2 hour longer. Cut in squares and serve.
Melt butter. Pour over coconut and nuts. Add Eagle Brand milk. Mix well and make into balls. Melt paraffin and chocolate chips in double boiler or heavy pan. Dip balls and place on wax paper.
Mix cake mix and dry yeast. Combine with salt, egg, warm water and 2 1/2 to 3 cups flour. Mix to make a soft dough. Knead; let rise 1 hour in a warm place. Punch down. Make into rolls. Place in a greased 9 x 13-inch pan. Brush with melted oleo. Let rise 2 or 3 hours. Bake at 400° for 15 to 20 minutes. Makes a dozen or so rolls.
Cream butter; add sugar. Mix thoroughly with flour. Pat mixture into a greased 10 x 13-inch baking pan. Bake in a 350° oven for 15 minutes until light brown. Cool.
Brown ground beef with onion. Drain. Mix all ingredients well. Pour into a round casserole dish with lid. Cook at 350° in oven for 45 minutes.
Slice zucchini about 1/4-inch thick (do not peel). In large frying pan, saute garlic in oil for about 3 minutes. Add zucchini; cook over medium heat, stirring occasionally, for 8 to 10 minutes. Stir in a mixture of parsley, oregano, salt, sugar and pepper. Cook for 3 to 5 minutes more, or until tender.
Put all items in baking dish. Place one tablespoon flour over items. Cover with water. Cook in conventional oven or crock-pot. Season to taste.
Brown ground beef and onion lightly. Combine tomato paste with water, sugar, salt and pepper, mixing until smooth. Add to meat mixture. Cover and reduce heat. Simmer 10 minutes; add noodles and cook until tender, stir occasionally. Serve with grated cheese over it.
Mix all together and fold in nuts and coconut. Bake 1 hour at 350° in an angel food cake pan greased and floured.
Cover a 12-inch round serving plate with a layer of bean dip. Layer will be thin.
Bake cake, cool and crumble. Begin layering in punch bowl, 1/2 the cake, 1/2 pudding, 1/2 pineapple, 1/2 whipped cream, 1/2 nuts and 1/2 coconut. Put in all of the cherry pie filling. Repeat layering in the same order, beginning with cake and ending with nuts and coconut. Serves 20.
Add all ingredients to beaten egg. Drop by small teaspoon on aluminum foil on cookie sheet. Bake at 375° for 10 to 12 minutes. Do not remove from foil until cool.
Cream together sugar, margarine, butter and shortening. Add eggs (one at a time), beating well. Sift and measure flour and baking powder. Add milk after adding part of flour. Add vanilla and lemon extract. Bake at 325° for 1 1/4 hours.
In a flat dish, layer thick layer of sliced apples. Sprinkle with apple pie spice. Pour or spoon over this a generous amount of honey (depending on tartness of apples). Repeat these layers for remaining apples. Top with pats of butter on top. Bake at 350° until apples are tender and done.
Arrange crescent dough triangles in a 12-inch pizza pan with points toward middle of pan. Spread triangles out to form a crust. Beat egg and brush over dough. Bake at 375° for 10 to 13 minutes. Cool. Combine cream cheese, mayonnaise and Ranch dressing mix and spread over cooled crust. Top with remaining ingredients and refrigerate.
Mix milk and thawed lemonade. Add half of the Cool Whip. Stir good. Pour in graham cracker crust. Spread rest of Cool Whip on top. Chill.
Brown meat, onion soup, taco seasoning and onion. Put in large pan and add tomatoes, tomato sauce and water. Bring to a simmer. Drain juice off beans and add to mixture. Drain corn and add. Simmer for about 15 minutes. (Can use any kind of beans desired.) Good with corn bread.
Cook chicken; remove from bone. Cook onions. Mix chicken and mushroom soups and broth. In casserole, put layer of dressing and layer soup mixture over it (with chicken and onions). Bake at 350° for 45 minutes.
Mix the potatoes per directions or use leftover mashed potatoes. Mix ground beef, green beans and tomato soup in a large baking dish. Place mashed potatoes in ring around top of mixture. Bake 30 minutes at 350°.
Add 2 1/2 teaspoons to a cup of hot water. Add extract sugar or sugar substitute if not sweet enough for your taste. Good on a cold day or any day.
Slice green tomatoes into quarter-inch slices. Discard the ends. Sprinkle generously with salt and pepper. In a bowl, combine the flour and meal. Dredge the tomato slices in the flour and meal mixture, covering each thoroughly. Heat the oil in a heavy frying pan, preferably well seasoned cast-iron. When the oil is hot but not smoking, fry for about 3 or 4 minutes on each side or until golden brown. Drain on paper towels.
Mix oleo, brown sugar and pecans together. Pat into unbaked pie shell. Bake at 400° until shell is brown and praline mixture is bubbly. Cool.
Preheat oven to 350°. Sift flour, soda, salt and spices onto waxed paper. Beat brown sugar, shortening and egg with applesauce. Stir in raisins. Pour into a greased 8-inch square pan. Bake about 45 minutes or until a toothpick comes out clean. Sift powdered sugar over top before serving.
Combine cookie crumbs and melted oleo. Pack into pie pan to make a crust, then freeze. Spoon in vanilla ice cream. Store in freezer. Combine milk, butter, sugar, chocolate and vanilla in saucepan; cook over low heat until sauce is smooth, stirring frequently. Let cool. Serve pie topped with sauce, whipped cream and slivered almonds.
Cut cabbage in 8 wedges. Cook in boiling water for 8 to 10 minutes. Drain. Combine mayonnaise and milk in a small pan; stir until smooth. Add vinegar, sugar and mustard. Mix well. Cook over low heat; stir until hot. Pour over cabbage; sprinkle with paprika.
Mix well with hands. Roll in pecans. Chill and serve with crackers. This is wonderful for a party.
Layer shredded lettuce, onions (shaved very fine), grated carrots, chopped celery and cooked peas in salad bowl. Top with small dabs of mayonnaise or Miracle Whip and sprinkle with a teaspoon of sugar. Repeat for desired quantity. Over top layer, sprinkle crisp, crinkled bacon. Do not toss.
In saucepan, heat oil and saute onion and garlic until tender, but not brown. Stir in tomatoes with liquid and spices. Simmer until the tomatoes break up, about 15 to 20 minutes.
Combine and put in greased casserole dish. Bake at 350° for about 30 minutes, until hot.
Boil linguini and drain. Cold wash and drain. Toss in serving bowl with the Italian dressing. Sprinkle with the Salad Supreme to taste. Add the tomato and cucumber before serving.
Combine sugar, salt, celery seed, mustard, pepper and vinegar in a saucepan. Bring to a boil, cook two minutes and remove from heat. Stir in corn, green pepper, pimento and onion. Pour into a pint jar, cover tightly and refrigerate for several days before serving. Makes 1 pint.
Mix all ingredients well. Put in greased pan. Bake uncovered at 350° for about 1 hour or until light brown.
Stew chicken until tender; remove from the bones. Cook stew meat until tender. Mix all ingredients together, broth and all. Simmer for an hour.
Heat oven to 400°. Mix together butter, Crisco, sugar, and eggs. Blend in rest of ingredients. Shape dough by rounded teaspoonfuls into balls and cover with sugar and cinnamon. Bake 8 to 10 minutes and immediately remove from baking sheet. Makes 6 dozen.
Spread tuna in bottom of baking dish. Add onion and peas (including juice). Spread soup over. Add cheese. Cover with potato chips. Bake 20 minutes at 400°. Serves 4 to 6.
Bring cider to boil; add sugar and stir until dissolved. Remove from heat; add remaining ingredients. Reheat. Serve topped with nutmeg.
Cook all ingredients except spices and shrimp in margarine for 5 minutes. Add 1 cup of water and let cook down for 30 minutes. Add shrimp seasoned well with Creole seasoning. Add parsley, bay leaves, garlic, salt and pepper. Cover and simmer for 1 hour. Serve over cooked rice.
Cook meat until very tender, reserving liquid. Cool meat and shred. Add meat juice, onion and gravy mix to meat. Cook until gravy thickens. Line bun with meat, lettuce, tomato and cheese. Enjoy!!
Preheat oven to 350°. Brush egg yolk on pie crust. Bake for 5 minutes; set aside. Combine the cheese, sugar and eggs in a large mixing bowl and beat on medium speed until smooth. Add spices and pumpkin; continue mixing until well blended. Spoon mixture into pie crust and bake 40 to 45 minutes or until set. Let cool; refrigerate for several hours or overnight. Serve plain with a dollop of whipped cream or scoop of ice cream. Serves 12.
Chop onions and fry in oil until tender. Add remaining ingredients. Boil until thick on simmer. Put into jars and seal.