HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, combine all ingredients. Cook over moderate heat until thickened, about 10 minutes. Good with ham or smoked pork.
Place ingredients in large casserole dish in order. Cover and bake in oven at 350° for 1 hour.
Grease a 13 x 9-inch pan. Cook sausage until done. Drain sausage. Tear bread up and put in bottom of pan. Then layer sausage, cheese, sausage and cheese. Mix eggs, milk, salt and dry mustard and pour over sausage and cheese. Refrigerate overnight. Bake at 350° for 1 hour.
Wash and cap strawberries. Take hands and crush real good, then measure 2 cups crushed strawberries in one pan. Measure sugar; have sugar ready to pour in. Stir in real good.
Melt the sugar in an iron frying pan over low heat. Stir it with a wooden spoon as it melts. When it has melted to a light brown syrup, stir in the nuts. Pour the mixture carefully into a greased pan. While it is warm, mark it into squares. When it has cooled, break the candy into pieces. This brittle may be made with any kind of nuts or your favorite dry cereal.
Preheat oven to 350°. Grease muffin tins. Mix all ingredients and fill muffin tins half full. Bake 20 to 30 minutes, until browned.
Trim crusts from bread. Crumble bread. Mix bread and cheese and spread in bottom of greased 7 1/2 x 12-inch flat baking dish. Beat eggs and milk together and stir in salt, pepper and mustard. Pour over bread and cheese. Lay bacon on top. Refrigerate overnight. Next morning, bake uncovered, at 350° for 50 to 55 minutes. Serves 6. Make this the day before.
Place soup, water, onion, celery and rice in baking dish. Lay chicken in, skin side up. Bake at 400° for 1 hour.
Mix ingredients well. Pour into greased loaf pan. Melt 1/4 stick butter and pour over loaf in pan. Bake at 350° for 40 to 50 minutes.
Combine all ingredients. Stir well; pour into square glass baking dish. Freeze until firm. Serve on lettuce. Makes 9 servings.
Cook noodles as directed but put 2 tablespoons of butter in them so they will not stick. Place about 8 shrimp in a cup and add black pepper, salt, butter and garlic powder. Place Saran Wrap over cup and place in microwave for approximately 2 minutes. (Shrimp must be pink when cooked.)
Shape beef into meatballs. In large saucepan, brown meatballs and cook with onion, garlic and oregano in shortening until tender. Add cabbage and bean and bacon soup. Gradually stir in water. Add remaining ingredients. Simmer until well heated.
Cut squash in half lengthwise and remove seeds. Place squash, cut side down, in broiler pan. Add hot water to pan to a depth of 1 inch. Bake at 350° for 30 minutes. Spoon pulp from squash to create a serving bowl, reserving pulp. Set aside squash bowls. Place carrots and onion in a saucepan and cover with water. Bring to boil, cover, reduce heat and simmer 15 minutes or until vegetables are tender. Drain and combine vegetables with reserved squash pulp and 1/3 cup water in the container of blender or food processor. Process 30 seconds or until mixture is smooth. Set aside. Melt butter in large Dutch oven over low heat. Add flour, salt and pepper, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add pureed vegetable mixture, chicken broth, sherry, spices and red pepper and bring to boil. Cover, reduce heat and simmer 1 hour, stirring occasionally. Stir in half and half and if desired 1 1/2 tablespoons sherry. Cook until soup is heated through, but do not boil. Serve in squash shells on bed of kale. Sprinkle with paprika. Serves 8.
Add beaten egg, brown sugar, salt	and molasses to melted shortening and mix well. Sift flour, spices and soda; add to mix alternately with boiling water. Add vanilla. Drop by teaspoonful on greased cookie sheet. Bake at 350° for 12 minutes.
Bring 1/2 cup water to a boil in heavy saucepan. Add sugar and syrup. Boil until 300° on candy thermometer or mixture spins a thread. Stir in peanuts. Cook until golden brown and peanuts begin to pop. Add butter, vanilla and soda. Stir down quickly. Pour onto greased cookie sheet, spreading thin. Cool. Break into small pieces.
In a large, heavy saucepan, cook the onion in the oil until soft, about 3 minutes. Add the garlic and potatoes and toss with the onion. Add the broth, salt, pepper and nutmeg. Simmer for 15 minutes until the potatoes are tender. With a potato masher or back of a large cooking spoon, mash the potatoes coarsely. Don't worry if the results are uneven. Continue until the soup thickens slightly. Add the cream and milk (or all milk) and heat slowly to a simmer. Adjust seasoning, chill and serve. Makes 6 servings.
Place rhubarb in 9 x 13-inch greased pan. Cover with sugar and butter. Cream egg, sugar and shortening. Add flour, baking powder and milk. Pour over fruit. Bake at 350° for 40 to 50 minutes. Any kind of fruit may be used but adjust sugar on fruit accordingly.
Cook tomatoes and onions together and put through food mill (as tomato juice). Add rest of ingredients to tomato juice and cook until thick. Can like tomato juice. Good for spaghetti sauce, plain or with ground beef added.
Cream butter. Add sugar and eggs, one at a time, and beat well. Crush graham crackers. Whip the cream and add sugar. Add flavoring. Put in 9-inch square casserole in the following order:
Make the amount to fit the serving needed. Sandwich the jelly between the wafers and dip in milk. Make a layer of these. Top with whipped topping. Make 2 to 3 layers, depending on depth of dish. Garnish with nuts of your choice.
Melt oleo in a 9 x 13-inch baking dish. Mix the flour, baking powder and sugar. Add milk. Pour into hot melted butter. Add peaches, including all liquid. Bake at 350° for 20 to 25 minutes.
Mix sour cream, lemon juice, sugar and salt. Add remaining ingredients; blend. Pour into muffin tins which have been lined with paper cups. Freeze until firm. Remove the paper liners and serve. Salads keep indefinitely in freezer in plastic bags.
Preheat oven to 375°. Combine flour, baking powder and baking soda in a mixing bowl. Add sugar (if used instead of honey). Cut margarine into flour mixture. Mix together the milk and yogurt (and honey, if using in place of sugar). Add to flour mixture and stir until ingredients are blended. Remove dough from bowl and roll out on floured surface. Shape into a ball. Cut ball in half and shape each half into an oval. Slit center of each oval. Place on greased cookie sheet several inches apart. Bake 30 minutes. Loaves should be golden brown and sound hollow when tapped with fingertips.
Put in refrigerator, covered. Stir every day for 3 days. Put in clean jars.
Combine pudding, eggs and milk. Cook just until boiling. Strain into 4-quart ice cream freezer can. Add cream, sugar and vanilla. Add enough milk to fill freezer can 3/4 full. Refrigerate 2 to 5 hours. Freeze in ice cream freezer as directed with freezer.
In a large skillet, heat oil on medium heat. Saute garlic about 1 minute, till golden. Add chicken strips and saute till almost completely cooked-about 7-10 minutes. Add broccoli and cook till crisp-tender. Add sun-dried tomatoes, basil, red pepper flakes, salt and pepper. Add the wine, then add chicken broth and butter or margarine. Cook 3-5 minutes or until heated thoroughly stirring occasionally.
Brown meat; drain fat. Add salt, garlic and pepper. Simmer 10 minutes. Add crushed tomatoes and tomato sauce. Mix thoroughly and simmer 30 minutes. Boil noodles until almost tender. Rinse. Pour 1/4 meat sauce into casserole dish. Top with noodles, then Mozzarella. In separate bowl, mix cottage cheese and Ricotta together. Put 1/3 mixture in casserole next. Repeat layers, ending with meat sauce. Top with Parmesan cheese. Bake at 350° for 30 minutes. Let stand before cutting. If refrigerated, bake at 350° for 1 hour.
In a large mixing bowl, combine the spinach, garbanzo beans, water chestnuts or jicama, mushrooms and green onion. Add the 1/4 cup Italian dressing; toss to mix. Cover and chill.
Dissolve yeast in a little warm water. Finish filling cup with buttermilk. Sift flour, baking powder, soda and salt until light and springy, then roll out like biscuits and cut. Let rise 30 to 40 minutes. Bake.
Melt butter in pan you are to use in oven at 350°. Crush crackers in bowl. After dipping chicken in butter, put chicken in cracker crumbs. Lay chicken back in the melted butter dish. Bake for 45 minutes to 1 hour until tender, covered.
Combine ground beef, onion, garlic, salt and pepper in 3-quart Dutch oven. Cook until brown and drain. Add flour and mix well. Add mushrooms and liquid and soup; stir and bring to boil. Lower heat; add sour cream and noodles. Mix well. Serves 6.
Whip milk and lemon juice together until thick; drain pineapple and oranges. Fold into milk, lemon juice and Cool Whip. Add nuts. Pour into graham cracker crust. This makes 2 pies. Keep refrigerated.
Chop pepper and onion finely and cook in oil until tender. Mix well with other ingredients and cook until thick. Add sugar and salt and pepper to taste.
Shred lettuce coarsely into salad bowl. Spread diced celery over lettuce. Drizzle onion rings over top. Mix vinegar, salad dressing, sugar and sour cream. Pour over mixture. Cover with crisp bacon pieces. Sprinkle Parmesan cheese over top. Chill at least 3 hours.
Mix by hand. Spray muffin pans with Pam. Bake at 400° for 15 minutes. Makes 1 dozen.
Dunk bread into bowl of cold water. Squeeze well and tear into bite size pieces. In a serving bowl, toss bread and remaining ingredients. Serves 4 to 6 as an appetizer.
Bring first 4 ingredients to a boil, then set aside to cool. Add the rest of the ingredients. Mix well and refrigerate until set. Can be made the day before.
Cook and stir pork in oil in 10-inch skillet over medium heat until brown; drain on paper towels. Cook and stir onion and garlic in same skillet until onion is tender. Stir in pork, carrots, 1 cup water, bouillon, salt, basil, thyme and pepper. Heat to boiling; reduce heat. Cover and simmer 45 minutes.
Brown ground chuck and onion. Drain. Pour in bottom of (flat) rectangular casserole dish. Cover generously with frozen mixed vegetables. Put cream of mushroom soup on top of vegetables; add layer of shredded cheese. Top with frozen Tater Tots. Bake at 350° for 1 hour.
About 1 1/4 hours before serving, prepare pie crust mix as directed. Shape mixture into a ball. On lightly floured surface with lightly floured rolling pin, roll ball into a circle 2 inches larger all around than a 9-inch pie dish. Line pie plate with pastry; trim pastry edge, leaving a 1-inch overhang. Fold overhang under; pinch to form a high fluted edge. Spread pie crust with butter or margarine. Preheat oven to 375°. In 12-inch skillet over medium heat, cook ground beef and onion until meat is lightly brown and onion is tender, stirring often. Spoon into pie crust. In large bowl with wire whisk or fork, mix undiluted soup and remaining ingredients; pour soup mixture into pie crust. Bake 35 to 40 minutes or until knife inserted in center comes out clean.
Thoroughly mix ingredients together and form into a roll. Let stand overnight. Slice and serve with whipped cream.
Add Sure-Jell to juice. Bring to a boil. Add sugar; bring to a boil. Boil one minute. Put in jars and seal.
Saute onion (white or green), 1 stalk celery and mushrooms (if desired) in 3 tablespoons of butter. Add green pepper, shrimp and cooked lobster meat. Set aside.
Preheat oven to 375°. Brown chicken in oil; sprinkle with pepper. Remove from pan and blot with paper towel. In a lightly greased casserole dish, spread asparagus spears and place chicken on top of spears. Mix next 4 ingredients together in a small bowl and pour over chicken-asparagus. Bake, covered, for 30 minutes. Uncover and sprinkle cheese over top. Bake for 5 minutes. Serves 4.
Heat to boiling the vinegar, salt, mustard, celery seed, sugar and oil. Remove from heat. Mix with cabbage, onion and pepper. Cool to room temperature and refrigerate. Will keep 2 weeks in refrigerator.
Boil butter, sugar, milk and cocoa for 1 minute. While hot, add peanut butter, rolled oats and vanilla. Drop on wax paper until cool.
Combine oats with buttermilk	in a bowl and let stand while you prepare the rest. Measure and sift together dry ingredients. To oatmeal mixture add oil, sugar and egg. Stir in dry ingredients. Mix only long enough to moisten. Spoon into greased muffin tins and bake at 400° for 15 to 20 minutes.
Combine dressing mix and cheese. Thaw bread dough. When thawed, cut into roll size pieces. (You can make big ones or small ones.) Brush dough with olive oil. Roll in dry mixture. Let rise as instructed on bread package. Bake at 350° for 15 to 20 minutes or until done.
Mix all ingredients except flour and slowly add the flour. Knead dough until smooth. Roll out on a floured board and cut circles using a large glass or round cookie cutter. Put a small amount of jam or pie filling in center of circle. Fold the edges of dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them. Place the hamentashen on a lightly greased foil-lined baking sheet and bake at 350° for 20 minutes or until lightly browned.
Mix up Kool-Aid with water and sugar as directed. Then mix in both juices. Chill. Serve.
Boil cubed potatoes with peas and carrots. Add tuna fish, hard-boiled eggs, olives, beets and shrimp. Combine all ingredients and add enough mayonnaise to blend. Decorate salad with remaining half can of shrimp, 1 hard-boiled egg (thinly sliced) and 2 tomatoes (sliced).
Cream sugar and butter; add beaten egg. Add beans. Sift all dry ingredients together and add to sugar mixture. Add apples, raisins, nuts and vanilla. Pour into greased 10-inch tube or loaf pan. Bake 45 minutes at 375°.
In ice cream freezer container, combine ingredients; mix well. Freeze according to manufacturer's instructions. Return leftovers to freezer.
Mix first 4 ingredients. Pat out on piece of foil (dough is soft). Put apricot preserves in center of crust, then fold dough over each side to center. Place foil with dough on it on a cookie sheet. Bake at 420° for 15 minutes (until brown).
Cream butter and sugar together. Add eggs, sour cream and vanilla. Sift flour with baking powder, baking soda and salt. Chill overnight. Next day, roll into balls and then in powdered sugar. Put on ungreased pans 2 inches apart. Bake at 375° for 10 to 12 minutes. Remove from pans and roll in powdered sugar again.
Stir all the ingredients together, except the sherbet, until the sugar is dissolved. Chill. At serving time, pour the mixture into punch bowl. Add large spoonfuls of sherbet and stir lightly so little of sherbet melts. Serves 12.
Soften gelatin in water in saucepan. Stir over low heat until gelatin is dissolved. Combine peaches, sugar and lemon juice in large bowl. Mix well to combine. Place half the mixture into an electric blender and blend smooth. Repeat with remaining 1/2 of peach mixture. Combine gelatin mixture, champagne and all peach puree. Turn into a metal pan. Freeze until mushy, overnight if necessary. Remove from freezer and beat smooth. Refreeze until firm.
Cook broccoli as directed on package and drain. Mix all ingredients together. Fold in broccoli and put in buttered casserole. Put cracker crumbs on top. Bake at 350° for 15 minutes.
Cream butter and shortening; gradually add sugars, beating well at medium speed with electric mixer. Add eggs and vanilla, beating well. Combine flour, soda and salt; add to creamed mixture, mixing well. Stir in chocolate morsels.
Sift cornmeal, flour and sugar in bowl. Beat eggs and add with oil and buttermilk. Add remaining ingredients and pour into a lightly greased "hot" bread pan. Bake at 375° for 35 minutes or until golden brown. Bread will be soft after cooking.
In a large bowl, combine flour, baking powder and baking soda. Combine remaining ingredients. Stir into dry ingredients until just moistened. Fill greased or paper lined muffin cups 2/3 full. Bake at 425° for 16 to 18 minutes or until done.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 325° for approximately 30 to 35 minutes or until set around edges.
Drain pineapple, keeping 2 tablespoons syrup. Combine pineapple, 2 tablespoons syrup, brown sugar, lemon juice and mustard. Cut sausage into bite size pieces and put into mixture or marinate for 1 hour. String several on skewers. Broil over a few hot coals until heated.
Mix all ingredients and bake in pie shell at 350° for 35 to 40 minutes. Quick and delicious.
Dissolve jello in 1 3/4 cups hot water. In top of double boiler, melt marshmallows, cream cheese and mayonnaise. Cool and mix with lime jello. Add pineapple. Whip cream and fold into jello mixture. Let set until firm (overnight). Dissolve orange jello in 2 cups hot water and pour over firm jello. Serve.
Put the water in medium saucepan. Add the sugar; cook on medium heat until forms a ball in cup of cold water. Beat egg whites until stiff. Pour water and sugar mixture into beaten egg whites. Beat until thick.
Cream butter and sugar; add eggs, 1 at a time, and beat after each one. Add other ingredients and blend well. Pour in tube pan; bake 1 1/2 hours at 275°.
In 9 x 13 dish sprayed with cooking spray, arrange pork chops. In separate bowl, combine soup with water. Mix together. Pour over top of chops. Bake, uncovered, at 375° for 1 hour and 15 minutes. Serve with steamed rice or mashed potatoes.
Preheat broiler to medium. Remove shell and cartilage from crabmeat. Blend mayonnaise, egg white, seasoning and cracker crumbs in bowl. Add crab and fold gently. Divide mixture into 8 equal portions. Shape into patties. Coat them with crumbs and refrigerate. Heat butter and turn cakes in it to coat top and bottom. Broil about 4 inches from flame, about 5 minutes, turning once. Serve with additional melted butter with crackers on hamburger rolls. This makes 2 per person.
Mix gelatin and cake mix well. Add oil, water and extracts; blend. Add eggs, one at a time, and mix well. Pour into a greased and floured tube pan. Bake 45 to 60 minutes at 350°. Let cake cool in pan 15 minutes. Turn out and while still warm, pour on Lemon Glaze.
In a large saucepot, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5 to 8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. In a skillet, saute almonds in margarine until browned. Add onion and salt; saute until onion is tender. Pour over broccoli; toss to coat. Yield: 6 servings.
Melt chocolate, margarine and corn syrup. Remove from heat. Add vanilla and sugar. Add Rice Krispies. Pat down in buttered 9 x 13-inch pan. Chill; cut into squares and serve.
Mix sugar and cocoa. Add milk and syrup and cook over medium heat in a medium saucepan until thick, about 8 to 10 minutes. Add butter, vanilla and nuts. Pour into a 6 1/2 x 10 1/4-inch pan sprayed with Pam. Cool for 4 to 5 hours. Cut in small pieces.
Grind cranberries and apples through food chopper. Add pineapple and sugar to this and stir well. Dissolve Jell-O in boiling water. Add cranberry mixture to Jell-O and let thicken. You can freeze this.
Combine dry ingredients and mix well. Mix eggs, oil and buttermilk and pour over dry ingredients; mix well. Spray muffin tins with Pam. Fill each cup 3/4 full with batter. Bake at 450° for 12 to 15 minutes.
Mix molasses with sugar and shortening. Stir in egg. Mix and sift flour, cream of tartar, spices and salt. Dissolve soda in boiling water and add to molasses mixture. Stir in vanilla. Add sifted dry ingredients all at once and mix thoroughly. Chill dough for several hours or overnight. Roll 1/4 inch thick and place on greased cookie sheet. Cook in 400° oven for 10 minutes.
Beat eggs until light and foamy. Add oil, sugar, grated zucchini and vanilla. Mix lightly but well. Add flour, salt, soda, spices and baking powder (all sifted). Blend well. Add nuts and berries. Use 2 (9 x 5 x 2) loaf pans. Bake at 325° for 1 hour. Makes 2 breads. Very delicious!
Melt margarine. Mix flour, melted butter and nuts. Spread in 9 x 13-inch pan or baking dish. Bake in 325° oven for 25 minutes. Cool. Mix softened cream cheese with confectioners sugar. Blend and fold in 1 cup of the Cool Whip. Spread carefully on the crust. Mix pudding according to directions on box and spread on top of Cool Whip mixture on the crust. Spread remaining Cool Whip on top and sprinkle with rest of nuts. Chill, cut into squares and serve.
Sprinkle rice mix in large buttered 12 x 7 1/2-inch dish. Mix cream soups and water. Pour over rice mix. Arrange chicken in dish. Sprinkle with dry onion soup mix. Cover dish tightly with foil. Bake at 325° for 2 1/2 hours.
Cook the box of macaroni; drain. Brown and drain hamburger. Mix together tomato sauce, pizza sauce, tomato paste, Parmesan cheese, macaroni and hamburger. May also add other pizza toppings, such as onions, peppers, mushrooms, etc., if desired. Put 1/2 in pan. Cover with 1/2 the Mozzarella cheese and pepperoni. Repeat until all is used. Bake at 350° for 1/2 hour.
Melt butter in baking pan. Mix pecans, brown sugar, flour and soda. Beat eggs. Add to sugar mixture. Pour into pan over butter. Don't stir. Bake at 350° for 20 minutes. Remove from oven and cool. Cut into bars. Sprinkle with powdered sugar.
Cook chicken, cool and grate in food processor or blender. Grate all cheeses and mix together, set aside. Heat enchilada sauce over stove. Dip flour tortillas, one at a time, in sauce; lay in 9 x 13 glass dish. Fill tortilla with grated chicken and cheese mix. Roll up and place in dish. Top enchiladas with one cup of leftover sauce. Spread rest of cheese mixture on top, top with onions. Bake at 350 degrees for 20 minutes. Top with salsa before serving.
Dissolve yeast and 1/4 cup sugar in 1/4 cup lukewarm water. Stir well. Scald milk and add margarine to melt. Stir in 1/4 cup sugar and 1 teaspoon salt. While hot, add potato flakes. Stir well, then add 1/2 cup cold water and beaten eggs. When milk mixture is lukewarm, add yeast mixture. Stir in flour until dough is fairly stiff. Cover. Let rise until double, about 1 hour. Knead dough on floured surface. Roll out to about 1/2-inch thick. Cut with cutter. Let rise until double, about 1 hour. Bake at 450° for about 10 to 12 minutes.
Dip pork chops in beaten egg, then in flour. Quick-fry both sides. Mix remaining ingredients together and cook for 10 minutes. Pour sauce over pork chops in electric skillet and simmer for 30 to 45 minutes. Messy, but good!
Mix together. Makes two 5 x 9 pans. Bake 1 hour at 350° in greased pans.
Mix well and pour into a greased 9 x 13-inch casserole. Bake at 350° for 30 to 40 minutes. Cut into small squares and serve.
Layer ingredients as listed, except bacon, into a 4 quart bowl. Cover and refrigerator overnight. Just before serving, top of with bacon and toss.
Grease 9 x 13 dish. Spread out crescent rolls in greased dish to make the bottom crust. Pour well-beaten eggs over dough. Top with sausage. Sprinkle green chilies over the sausage and top with grated cheese. Bake 20 to 30 minutes at 375°.
Cut potatoes in rather large squares. Boil until tender, about 20 minutes. Drain and cool. Mix all ingredients together and add the salad dressing. Be careful not to overcook or mash the potatoes while mixing. Serves 10 to 12.
Add together all dry ingredients. Work in butter, eggs and milk. Mix well. Pour into greased muffin pan. Bake at 350° to 400° for 15 to 20 minutes.
Cream Crisco and sugar; add vanilla coloring. Add eggs and cream well. Sift and measure flour and cocoa. Sift 3 times. Add to mixture alternately with milk. Fold in soda and vinegar. Pour into a greased 13 x 9-inch cake pan; bake at 375° for 30 to 35 minutes. Ice with following icing when cool.
Combine all ingredients in a jar with a tight fitting lid. Shake and chill. Shake well before each use.
Pop corn and drizzle butter over corn. Toss to coat. Mix with gelatin or Kool-Aid mix. Spread in 13 x 9-inch baking pan. Bake in preheated 350° oven, stirring twice, for 3 to 5 minutes to set coating. Cool thoroughly; pack in airtight containers.
Preheat oven to 350°. Spoon applesauce in buttered baking dish. Cream butter and sugar. Add the beaten egg. Add milk and vanilla.