HumbleIntelligence/food-ner-1-Million huggingface dataset:
About 45 minutes before serving, preheat oven to 350°. In Dutch oven over medium heat, in hot butter or margarine, cook quail until browned on both sides. Remove quail to platter. To drippings in the Dutch oven, add onion and mushrooms; cook, stirring occasionally, until onion is tender, about 5 minutes. Stir in chicken broth and salt. Add quail to mixture, cover and bake 20 minutes or until quail is tender.
Mix ingredients together except Doritos. Layer Doritos and all other ingredients in greased casserole dish. Top with grated cheese. Bake at 350° for 30 minutes or until hot and bubbly.
In small saucepan, stir together real mayonnaise, milk, salt and pepper. Stir in lemon rind, lemon juice and food coloring. Cook over low heat, stirring constantly, about 4 minutes or until heated. Serve over hot, cooked asparagus. Makes 4 servings.
Mix together the first 3 ingredients; pat into pan. Mix together remaining ingredients, except nuts. Sprinkle with nuts. Bake at 350°. Cool and cut.
Grate cheddar cheese into large bowl. Mash room temperature butter into cheese. Add parsley and lemon juice and garlic. Cheese mixture should be spreadable consistency, (if cheese or butter is too cold, it won't mix together as well, so you may warm mixture in microwave to spreadable consistency).
Reserve some fruit for garnish (if desired). Puree remainder in blender. Combine pureed fruit, sugar, yogurt and extract. Spoon into individual dessert dishes. Garnish and serve. Yield: 3 to 4 servings.
Mix juice of 2 cans oranges, 1 can plus 3 tablespoons pineapple juice and vanilla pudding. Cook until thickened. Cool. Mix all fruits and walnuts together and fold in pudding mixture.
Cut tender, young okra into 1 inch rounds and season with creole seasoning. In a small mixing bowl, beat egg and add milk. Dip okra in mixture and roll in seasoned cornmeal. Fry in 360° oil until crisp and brown. Drain on absorbent paper.
Drain the carrots and put through sieve. There should be a generous cup. Combine with sugar, salt and spice. Add beaten eggs, milk and butter. Pour into pie shell and bake at 350° for 35 minutes or until knife inserted in center comes out clean.
Drain water off tomato juice after setting for 2 hours, then put juice through blender. Mix all with a little cold water and add to juice. Boil for 3 to 3 1/2 hours, then thicken with Clear Jell; bottle and seal.
Combine first 3 items and cook 7 minutes. Add 1 heaping cup peanut butter and Marshmallow Creme.
Beat eggs in mixing bowl until light. Melt butter and add to eggs. Mix dry ingredients and blend in. Stir in buttermilk and vanilla. Pour into pie shell. Bake at 345° for 30 to 45 minutes until firm.
Brown ground beef and sausage together. Drain well. Add seasonings. Cut cheese into cubes and stir until well melted. Spread mixture on bread. Broil until hot and bubbly.
Put all ingredients as listed (except evaporated milk) in pan. Pour evaporated milk over all ingredients. Bake at 350° for 30 minutes.
Melt oleo; add sugar. Beat in eggs, flour and spices. Batter will be thick. Add fruit and some juice. Fold in nuts. Pour into a greased tube or Bundt pan. Bake at 350° for 1 hour or at 350° for 15 minutes; then turn down to 300° for remaining 45 minutes.
Combine all the ingredients and chill. Good salad for any meal and it is so good and looks so pretty.
Combine together ground beef, salt, pepper, Worcestershire sauce, onion, milk and rice. Form into 9 balls and put into a 8 x 8-inch pan. Mix together tomato soup, brown sugar and lemon juice. Pour over meatballs. Bake 1 1/4 hours at 350°.
Simmer the first 6 ingredients over low heat until tender, about 45 minutes. Add the tomato juice, chicken bouillon or base and 1/2 can of water. Salt, pepper and Lawry's to taste. Add the macaroni. Heat until hot. May add hamburger to it.
Brown hamburger meat and drain. Add spices and mix well. Add cabbage and onion. Cook 15 minutes. May need to add a little water. Roll thawed rolls on floured board to 6-inch square. Put spoon of cheese, then 1/2 cup of hamburger. Gather up 3 sides, then remaining side and pinch together. Lay pinched side down on greased baking sheet. Bake at 350° for 15 to 20 minutes, until brown.
Blend sugar, margarine and chocolate in a large bowl. Add eggs, one at a time, until well blended. Mix in vanilla. Combine flour, baking powder and salt. Gradually add to chocolate mixture, mixing well after each addition. Cover and chill 2 hours or overnight.
In large bowl, stir together first 7 ingredients. Make a well in center of mixture. Stir together eggs, milk and oil; add to dry ingredients, stirring until moistened. Pour 2 tablespoons batter for each pancake onto hot, lightly greased griddle or skillet. Cook pancakes until tops are covered with bubbles and edges look cooked; flip. Serve with apple-pear sauce.
Mix soup, water, tapioca, sugar, salt and pepper. Pour mixture over cut up meat and vegetables. Cover and bake at 275° for 5 hours. Do not raise lid or open oven door while cooking.
Combine all ingredients and mix 5 minutes. Pour into greased Bundt pan. Bake at 350° for 45 to 55 minutes. Cool 10 minutes. Prick with a fork and drizzle with frosting (2 cup powdered sugar and 1/4 cup sherry wine).
Sift sugar, flour, soda, cocoa and salt in a large bowl. Add remaining ingredients and mix. Bake in 300° oven for 45 minutes.
Mix in order as listed. Pour into two unbaked pie shells. Bake at 325° for 45 minutes.
Do not use salad dressing. Combine all ingredients in bowl and mix. Pour batter into greased muffin pan. Bake at 450° for 10 to 12 minutes. Makes 6 muffins.
Brown hamburger. Drain and add remaining ingredients. Roll out dough and place on 9 X 13 pan. Place hamburger mixture in middle and pull dough over top. Butter the top and sprinkle with parmesan cheese. Bake at 350° for up to 30 minutes.
Mix all ingredients. Take out 9 slices of dried beef. Chip up the rest real fine and mix into cheeses. On wax paper, lay the chipped beef out. Place the cheese mixture in the middle and shape into a long roll. Fold the chipped beef over cream cheese. Wrap in wax paper and chill. Slice into rounds.
Crumble beef into skillet. Add onion and green pepper. Cook on medium until meat loses red color. Drain off excess fat. Stir in tomato sauce, chili powder and garlic salt. Simmer mixture while preparing dough.
Combine shortening and flour with a pastry blender. Add water a little at a time, tossing with a fork to mix. Form a ball; cover and set aside. Dice apricots. Cover with water in a heavy saucepan; cover and simmer until apricots are tender. Uncover and continue cooking until all of the water is cooked out. Add sugar and spice to the apricots, cooking until sugar dissolves. Cool. Roll out dough on floured surface and cut into 8 (6-inch) circles. Place 1/4 cup filling on each; fold in half and moisten edges with a little water to seal. Crimp edges with a fork. Heat oil to 375° and deep fry pies about 3 minutes until golden brown. Drain and sprinkle with powdered sugar.
Saute lightly in covered pan with 2 to 3 tablespoons of butter for 10 minutes the zucchini and garlic. Place in blender with chicken broth, condensed milk or cream and curry powder. Heat gently and enjoy! Yields approximately 4 servings.
Grind beef, pork and onion and mix well. Add water and seasoning. Cook and stir until all red color disappears from meat. Remove from heat and cool. Add cracker crumbs to thicken. Line 9-inch pie plate with pastry. Fill with meat mixture. Cover with top crust. Cut slashes and flute edges. Bake at 450° until brown.
Preheat oven to 375°. Coat meat in flour and salt. Brown in melted shortening in Dutch oven. Add soup and 2 1/2 cups water. Add basil and mix well. Bring to boil; cover and bake in oven for 1 1/2 hours. Add vegetables and wine. Cover and bake an additional hour or until vegetables are tender, adding more wine or water as necessary. Liquid should be on the thick side.
Mix flour, butter and pecans. Press into a 9 x 13-inch pan. Bake 20 minutes at 350°.
Combine beef, bread crumbs, eggs, catsup, horseradish (if using) and water in large bowl. Mix well. Shape into a loaf on a well-greased jelly roll pan. Bake in a moderate oven (350°) for 30 minutes. Baste with half the Glaze. Continue baking for 30 minutes longer. Dilute remaining Glaze with 1/4 cup water. Pour over loaf for a nice gravy. Bake 10 minutes longer. Makes 6 servings.
Saute onions, celery and garlic in margarine. Combine mushroom soup, chicken and milk. Pour into 1 1/2 or 2-quart casserole dish. Bake at 350° for 30 minutes.
Cook rice; do not overcook. In a mixing bowl, add sugar, butter flavor and nutmeg. Stir well; add raisins. Put into a well-buttered pan. Bake in 325° oven for about 35 minutes or until done.
Soften butter; whip and then blend in jam and lemon juice. Place in a covered container and refrigerate until ready to use. Butter may be frozen and later used for spread on toast, waffles or quick breads.
Melt 1/2 cup butter in a 2-quart saucepan. Add the chopped green pepper, onion and celery; saute until tender. Stir in the flour, paprika, cayenne pepper, garlic salt and salt. Add the milk. Cook, stirring until thick. Stir in the frozen soup.
Cook milk and flour until thick; cool. Beat remaining ingredients 4 minutes. Add flour mixture; beat another 4 minutes. Spread on cake or layered cake.
Dissolve jello in boiling water. Let set until cool and starts to jell, then whip the evaporated milk and combine these 2 together, then add pineapple, cottage cheese, walnuts and mayonnaise. Stir all together and chill. Decorate with cherries.
In a small bowl, beat cheese until fluffy. Gradually beat in sweetened milk. Then peanut butter until smooth.
Cream butter or margarine. Add grated cheese, flour and baking powder; mix thoroughly. Fold in Rice Krispies (mixture will be stiff). Form small balls; place on cookie sheet. Flatten with fork tines. Sprinkle wafers with paprika before baking. Bake at 400° for 8 to 10 minutes.
Cut cabbage in serving pieces; place in casserole dish. Cover bottom of dish with water. Cut sausage into 2-inch pieces and place on top of cabbage. Cook until cabbage is tender, approximately 30 minutes at 350°.
Add oatmeal to boiling water. Let stand 20 minutes. Cream butter, white sugar, brown sugar and eggs until sugars dissolve. Add vanilla, flour, soda, salt and cinnamon. Mix well; add oatmeal. Bake in 350° oven until brown.
Slice the steak thin; mix flour, salt and pepper in a paper bag. Shake the steak in the bag until the meat is coated good. Put the shortening in a hot frying pan and put the meat in. Brown and turn and cook until the blood is all gone and golden brown.
Drain spinach well and squeeze. Add eggs, cottage cheese, Old English cheese and flour. Place in casserole. Slice margarine and place on top. Bake at 350° about 1 hour.
Cook macaroni according to package directions and drain. Stir in cheese mix, sour cream and milk. Pour in slightly greased baking dish and sprinkle with grated cheese. Sprinkle paprika on top and bake for 20 minutes at 350°.
Add chili sauce to ground up mixture, along with relish and mayonnaise. Put in wiener bun and wrap in foil and store in crisper. Heat in oven at 350° for 15 minutes. They keep well.
Crush the Oreo cookies. Reserve 1/4 cup. Mix 1/2 cup melted margarine with the Oreos. Press into a 9 x 13-inch pan. Mix the milk with the pudding. In a separate bowl, mix the cream cheese with the powdered sugar. Combine the two mixtures well. Stir in Cool Whip. Pour mixture over crumbs. Sprinkle with reserved 1/4 cup crumbs. Refrigerate.
In a large bowl, combine the flour, sugar, baking powder and salt. Gradually add the egg and milk and stir until well blended. Let the mixture stand for 15 minutes.
Run vegetables through a meat grinder or blender. (Makes 1 cup.) You can double this recipe to suit your needs.
In a bowl, mix peanuts or nuts, raisins, M&M's and cereal. Spoon mixture into ice cream cones to approximately 3/4 full. Place one cone at each party guest's place.
Season pork chops to taste with salt and pepper. Brown well on both sides. Put in a shallow baking dish. Stir instant chicken broth into boiling water and pour mixture over chops. Add rice, onions, tomato and green peppers. Sprinkle with salt and paprika. Cover tightly with lid or foil. Bake at 350° for one hour.
Mix together vegetables and tomatoes. Crumble up crackers and mix with remaining ingredients. Put in casserole dish and top with grated cheese. Bake at 350° for 30 minutes.
Combine all ingredients. Form into 2 1/2-inch cakes. Chill, covered loosely, for 30 minutes. In large skillet, melt 1 tablespoon butter over medium heat until foaming. Cook crab cakes for 5 minutes on each side until golden brown.
Beat the whites as stiff as possible. Add the sugar gradually, then in turn the salt, vanilla and vinegar. Grease 2 pans with butter; pour in the mixture and bake in a moderate oven, about 45 minutes. Cut in squares. Cover 1/2 of the squares with whipped cream, with preserves or fruit on top. This is filling, over which must be placed the other squares, which again have whipped cream heaped over them with a touch of preserves or fruit.
Mix all ingredients together. Roll into bite size balls. Place on ungreased cookie sheet. Bake 15 to 20 minutes at 350°. Makes about 40 balls. Can be made ahead and frozen uncooked.
Bring to a boil and drop in mangos that have been quartered. When they lose color, put in hot jars.
Combine cranberries and sugar. Let stand. Dissolve Jell-O in water. Chill, but do not congeal. Add other ingredients. Stir well and let set to congeal.
Prepare cornbread mix according to the directions on the package. Pour melted butter in a 9 x 13-inch pan. Combine broccoli, cornbread, eggs, cottage cheese and onion. Pour into casserole. Sprinkle with grated cheese. Bake in a 350° oven for 30 minutes or until done.
Pierce potato skin with a fork. Bake potatoes at 450° for 45 minutes or until fork-tender. Let stand 5 minutes. Cut a thin slice off the top of each potato. Carefully scoop out potato insides; reserve shells.
Blend dry ingredients together with fork. Add enough water to make mixture consistency of sour cream. Drop by scant teaspoonfuls into hot 375° fat. Fry until golden brown (5 to 7 minutes). Makes approximately 3 dozen.
Cook and drain spinach. Cool. Mix the rest of the ingredients together. Serve with crackers.
Melt 1 stick of butter. Pour it in casserole dish. Put frozen country-style hash browns in over butter. Mix in a bowl the cream of chicken soup, sour cream, shredded cheese and onion. Put the mixture in on top of the hash browns. Put crushed cornflakes on top. Bake at 350°.
Grind peppers and onion; strain. Toss with 1 1/2 teaspoons salt. Let this drain for 3 hours. Squeeze dry with hands. In large pot, combine vegetables with the remaining 1 1/2 teaspoons salt, sugar, vinegar, lemon juice, cloves and red pepper flakes. Boil 10 minutes. Add pectin and boil 1 minute. Pour into scalded jars and top with melted wax.
Place the layers of salad in a straight sided salad bowl in the order in which they are listed. On the top layer of lettuce, spread the mayonnaise 1/2-inch thick on top of the vegetables, sealing the vegetables. Sprinkle with the sugar and cover with plastic wrap. It must be sealed against air. Refrigerate overnight.
Mix well and add tears of joy, sympathy and sorrow for others. Flavor with little gifts of love. Fold in 6 cups of prayer and faith. Pour all into daily life. Bake well with human kindness. Serve with a large smile.
Combine all ingredients in blender and process until smooth. Store in refrigerator. Makes 1 1/4 c. Use instead of purchased can.
Mix all ingredients except dressing and margarine. Put in casserole dish. Sprinkle Pepperidge Farm dressing mix lightly on top. Melt 1/2 stick margarine and pour over the top. Bake at 350° until hot, 30 to 40 minutes.
Combine cranberries and sugar. Set aside. Dissolve Jell-O in hot water. Add juice and chill until partially set. Add remaining ingredients. Chill until set.
Combine bacon, lettuce, cauliflower and green onions. At serving time, mix together mayo and sugar and pour over lettuce; mix well and sprinkle with Parmesan cheese.
Wash cucumbers and slice; layer in pan. Sprinkle 1/2 cup salt and set for 2 hours. Place vinegar and spice mixture in boiler; bring to a good boil. Place cucumbers in mixture; spoon into jars and seal while hot.
Cut biscuits into quarters with scissors. Mix in spaghetti sauce, cheese and toppings. Save a little bit of the sauce and cheese for top. Put into 9 x 13 pan. Put on sauce and cheese. Bake at 350° for 45 minutes.
Brown shortening, onions and lean beef. Add remaining ingredients. Cook over medium heat for 1 hour.
Butter a 17 x 12-inch pan. Lay half of bread in pan. Cover with half of Swiss, half of ham and half of American cheese. Repeat with remaining bread, Swiss, ham and American cheese. Beat eggs, milk, mustard and onions together; pour over top. Cover with cornflake crumbs and lay bacon on top. Refrigerate overnight. Bake 1 1/2 hours at 300° or 1 hour at 350°.
In fondue dish, melt the marshmallows and frosting on stove. At the table, set fondue dish on low and dip fruit with fondue fork into dip. Enjoy.
In a medium bowl, mash bananas (about 1 cup). Stir in cereal. Stir in milk and set aside. Cream together butter, sugar and vanilla. Beat in egg. Beat in bran cereal mixture. Combine dry ingredients. Add to mixture. Stir in raisins if desired.
Beat the egg yolks with electric mixer until thick and almost white. Continue beating and add in the granulated sugar, cognac and brandy. Fold in 3 quarts heavy cream and 6 egg whites that were whipped until soft peaks formed. In another bowl, beat 6 egg whites very stiff. Gradually add to it the powdered sugar, then fold this mixture into the eggnog. In another bowl, whip 3 cups heavy cream until barely holds its shape. Blend this mixture into the eggnog with a rubber spatula. Let eggnog "rest" 12 to 14 hours before serving.
Generously butter a cookie sheet. In a large saucepan over high heat, cook sugar, water and corn syrup until mixture reaches 280° on a candy thermometer. Slowly add nuts and cook, stirring, until temperature reaches 300°. Turn off heat. Carefully stir in butter and vanilla until blended. Add baking soda and stir vigorously but cautiously. Pour mixture onto prepared cookie sheet and spread as thinly as possible with a wooden spoon. Cool completely. Break cooled candy into pieces. Store in an airtight container. Makes about 2 pounds.
Preheat oven to 350°. Combine first 5 ingredients; blend well. Stir in remaining ingredients. Drop by teaspoon 2 inches apart onto ungreased cookie sheet. Press each with a fork. Bake 8 to 10 minutes until golden brown. Makes 5 to 10 dozen cookies.
Let frozen juices thaw. Bring water to boil. Stir in sugar and let cool. Add orange juice, pineapple juice, lemonade and bananas. Let freeze. Cut out any amount and pour ginger ail over and serve cold.
Drain fruits, reserving syrup. Cut apricots into small pieces. Dissolve gelatin in hot water. Add 1 1/2 cups fruit syrup; cool. Add fruit, nuts and marshmallows. Turn into oiled 9 x 13-inch pan. Chill until firm.
Dissolve yeast in warm water and set aside. Mix sugar, eggs and oil. Add flour, alternately with mixture. Drop by spoonful into greased muffin tins. Bake in 425° oven until golden brown.
Mix all ingredients together in a double boiler; cook for 3 to 5 hours until solid. Cool. When cold this is ready for use. It may be eaten like cheese, sliced and stewed with peas, made into hash with potatoes or as a sandwich filling.
Mix all the ingredients in medium bowl by hand, not with a mixer. Pour into pie shell and bake at 350° until the filling sets up.
Lay chicken breasts in bottom of casserole dish. Place slice of cheese on top of each piece of chicken. Mix one cup wine with cream of chicken soup in separate bowl to blend. Pour over chicken in dish. Crush crumbs of stuffing to smaller pieces and pour over chicken mixture. (Be sure to mix herbs into crumbs before spreading.) Bake in oven for 45 minutes.
Place chopped nut meats in boiling water for 2 minutes. Drain well. Sift dry ingredients together. Combine milk, egg and shortening with nut meats. Add to dry ingredients and mix well. Pour into greased loaf pan. Bake at 350° for approximately 1 hour or until lightly browned.
Sift together sugar and self-rising flour. Mix in saucepan the margarine, cocoa and water. Bring to rapid boil and pour over flour mixture, mixing well, then add buttermilk, eggs and vanilla. Mix and pour in an 11 x 16-inch pan and bake 20 minutes at 400°. Make frosting while cake is baking.
In a large pot over medium heat, bring milk, rice, sugar, salt and ginger to a boil. Reduce heat to low; cover and simmer, stirring occasionally, until rice is very tender, about 1 hour. In a small bowl, beat eggs slightly; stir in small amount of hot rice mixture. Slowly pour egg mixture into rice mixture in pot, stirring rapidly to prevent lumps. Over low heat, cook, stirring constantly, until rice mixture thickens, about 5 minutes. Do not let pudding boil. Remove from heat. Stir in vanilla. Transfer to a bowl; cover and chill 1 hour.
Crumble 2 cups Oreo cookies (filling and all). Mix in butter. Press into a 9-inch pie pan and bake at 350° for 8 to 10 minutes. Let cool and add filling.
Brown ground beef, celery and onions. Add soups, noodles, mushrooms and water. Put into 9 x 13-inch pan. Bake at 325° for 45 minutes. Sprinkle some noodles on top.
Mix together and fill hamburger buns. Can wrap in foil and warm in oven for 15 minutes at 350° or warm in microwave carefully.
Prepare cake mix as directed on package in 2 layers. Completely cool; split each layer in half.
Heat oven to 400°. Spray a rack with Pam and place on cookie sheet. Mix crumbs and seasonings. Coat chicken with yogurt. Press crumbs on chicken. Bake 45 minutes until lightly browned and juices run clear.
Brown hamburger; drain. Mix hamburger and other ingredients over heat until well blended. Use to fill won ton shell (directions on back of package). Deep fry until browned. Can be made ahead. To reheat, bake at 350° for 10 to 15 minutes. Can use salsa for dipping.
Mix all ingredients and bake in a 325° preheated oven in a 9 x 13-inch pan or round cake pan. Bake 1 hour and 30 minutes.
Cream margarine, sugar and egg. Add remaining ingredients, except apple. Mix well. Add apples last and stir in just enough to mix into dough. Bake in greased 9-inch square pan at 350° for 30 to 35 minutes.
Preheat oven to 375°. Grease and flour a 9-inch tube pan. Blend butter, Crisco and sugar. Add egg yolks and beat until frothy. Add the almond extract. In three additions, add the flour alternately with the orange juice. Add the orange or lemon rind. Beat egg whites until stiff and gently fold into the batter. Bake for 50 minutes or until a cake tester comes out dry. Cool in pan for 10 minutes. Turn out on rack to finish cooling.
Put cookies and nut meats in blender or meat grinder. Add remainder of ingredients in order given. Knead into workable dough; shape into small balls and roll in confectioners sugar and refrigerate. Let mellow for one day before using.
Mix all ingredients, except eggs, well with 1 cup of the flour. Add the eggs, then add the rest of the flour. Put into a greased bowl and let rise to double size. Push down and refrigerate overnight.
Brown ground beef; drain. Add Ro-Tel, seasoning, soup, Velveeta and rice. Bake at 350° until bubbly, about 20 minutes.
Mix peanut butter and vanilla in bowl. Mix sugar and milk in saucepan, let boil for 1 minute. Pour sugar and milk mixture into bowl with peanut butter and vanilla. Stir until well blended. Pour mixture into buttered plate. Cut when cool.
Scald milk over low heat; gradually stir in corn meal. Cook to consistency of mush, stirring often. Add butter, baking powder, salt, sugar and egg yolks which have been beaten until light. Cool slightly. Beat egg whites until stiff but not dry. Fold into batter. Turn into a greased 1 1/2-quart casserole. Bake in a slow oven (325°) for 1 hour and 15 minutes. Serve at once with plenty of butter or gravy. Serves 6 to 8.