HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat, onion and pepper together. Layer sliced potatoes in baking dish. Pour meat mixture over potatoes. Spread mushroom soup and milk over meat. Bake in preheated oven 45 minutes to 1 hour at 350°.
Split bananas lengthwise and place in 8 x 8-inch baking dish, cut side up. Sprinkle brown sugar over bananas. Dot with butter and scatter nuts on top. Microwave 1 minute on High or until sugar melts. Garnish with whipped cream or chocolate syrup, if desired.
Cook potatoes with skins; cool off. Shred potatoes on big side of grater. Put shredded cheese and 1/4 cup margarine in saucepan; let it melt. Remove from stove. Put sour cream, onions, salt and pepper in. Fold into potatoes in greased casserole. Dot with 2 teaspoons margarine; sprinkle paprika on top. Bake at 350° for 25 to 30 minutes.
Mix ingredients. Top with crushed potato chips. Bake to heat through 325° about 30 minutes.
Pour water over oats; let stand 20 minutes. Cream the sugars and shortening. Add oats mixture and eggs. Add flour, cinnamon, baking soda, baking powder, and salt. Beat until well moistened.
Melt butter in large saucepan. Saute onion until tender. Stir in pumpkin, broth, salt, curry powder, nutmeg, pepper, ginger and bay leaf. Bring to a boil, stirring constantly. Reduce heat, simmer, uncovered, for 15 minutes. Remove bay leaf. Add light cream and stir just until thoroughly heated.
Mix together and pour in 9 x 13-inch baking dish. Top with 1 cup of corn flakes (can substitute with bread crumbs) and 1 stick of margarine. Bake at 350° for 1 hour.
Brown beef and onion; drain. Add rest of ingredients. Cover. Bring to a boil. Simmer 25 minutes.
Place pork roast, water and salt in a Dutch oven. Cover and simmer for 3 1/2 to 4 hours or until meat is tender. Remove meat and shred with 2 forks. Skim fat from pan juices. Stir in celery, steak sauce, vinegar, brown sugar, lemon juice, chili sauce, ketchup and shredded pork. Cover and simmer 1 hour. In a skillet over low heat, saute onions and sugar in oil and butter for 20 to 30 minutes or until golden brown, stirring occasionally. Serve pork and onions on bun. A good side is Crumb Coated Potatoes recipe in this book.
Place marshmallows in a bowl. Pour pineapple tidbits over marshmallows and place in refrigerator for 2 or 3 hours. Remove and drain pineapple juice off the marshmallows. Mix pudding mix and Cool Whip in large bowl, then add pineapple and marshmallows to Cool Whip mixture. Add 1/2 cup chopped pecans, if desired.
Preheat oven to 425°. Mix filling ingredients in order given. Pour into pie shell. Bake 15 minutes. Reduce heat to 350°; continue baking 45 minutes or until knife inserted near center comes out clean. Cool completely. Yields one 9-inch pie.
Scald milk, sugar and butter. Soak bread in this mixture for 5 minutes. Pour slowly over eggs; add vanilla and mix well. Pour into buttered baking dish. Bake in moderate oven at 350° until firm. Makes 4 servings.
Mix together the crab supreme, cream cheese, mayonnaise, onion, Worcestershire sauce and wine. Chill for 24 hours. Serve with crackers.
Drain pineapple. Add jello; heat until it boils. Add marshmallows; melt. Add 1 cup cold water; chill. Mix cream cheese, pineapple, pecans and Cool Whip. Add to jello mixture. Allow to set overnight before serving.
Drain juice from all fruit. Mix all ingredients in a large bowl. Refrigerate 12 hours.
Boil bouillon and water a little, then add potatoes, celery and onion. Cook 20 minutes or until done. Add California vegetables. Cook 10 minutes slowly. Add chicken soup. Stir and bring to a boil; simmer. Add Velveeta cheese. When cheese is melted, serve. (Don't boil.) Can be frozen. Serves 4 to 5.
Soften cream cheese on Warm in microwave, about 3 minutes. Add remaining ingredients; stir well and heat in microwave on High for about 2 minutes. Allow to stand for a few minutes before serving. Serve with crackers.
Heat oven to 350°. Spray 8-inch square (1 1/2-quart) baking dish with nonstick spray. Layer Cheddar cheese, spinach, sausage, mushrooms and green onions in dish. In medium bowl, combine eggs and half and half; blend well. Pour egg mixture evenly over layered mixture. Sprinkle with Swiss cheese and paprika. Bake 30 to 40 minutes or until knife inserted in center comes out clean. Let set for 5 minutes.
Separate wonton skins. Place about 1 teaspoon pie filling in the center of a skin and then roll it up and twist it gently on each end; fry in hot oil until golden brown. Drain on absorbent paper and then dust with powdered sugar.
Brown bacon in a large soup pan. Remove bacon. To bacon grease, add potatoes and onions and enough water to cook. When potatoes are done, add corn, milk, soup, salt and pepper. Turn heat down and simmer for 10 to 15 minutes. Top servings with the diced bacon.
Mix first 8 ingredients. Pour into 9 x 13-inch casserole dish. Cover with corn flakes, mixed with butter. Bake at 350° for 45 minutes.
Brown ground beef and sausage; drain thoroughly. Cook noodles according to package directions. Saute onions and green peppers. Spray a 13 x 9 x 2 pan with Pam. Combine meat and noodles in pan. Add onions, green peppers and sauce. Mix well. Season to taste. Sprinkle cheese on top. Bake at 350° for 15 to 20 minutes or until cheese is melted.
Mix all ingredients. Top with bacon strips. Bake 1 hour at 350°.
Simmer spices, orange and lemon rinds with water for 20 minutes. Remove from heat. Add tea; cover and steep for 3 minutes. Strain. Add fruit juice and sugar. Serve hot or cold.
Combine the first 3 ingredients in a large mixing bowl. Let stand for 1/2 hour. Add eggs, well beaten, flour, salt and melted margarine. Cover with wax paper and let stand for 3 to 4 hours to rise. Take knife and divide dough into 4 parts. Roll out each part to form a thin 13-inch circle. Spread with melted margarine. Cut in pie shaped pieces (12 in all from each circle; cut circle into fourths, then each fourth into 3 pieces.) Roll up each pie shaped piece, beginning with wide edge and place on greased pan. Brush with melted margarine and let stand 3 to 4 hours to rise. Cover with wax paper or place in cold oven to prevent dough from drying out. Bake at 375° for 12 minutes.
Dissolve yeast in warm water. Add honey, salt and flour. Knead the dough. Roll into strips and shape into pretzel form. Beat egg and brush on pretzel. Sprinkle with coarse salt. Bake at 425° for 12 to 15 minutes. Kids love making these!
Brown hamburg and onions. Sprinkle with salt and pepper. (More onion can be added if desired, and 1 pepper could be browned.) After browning slowly pour in saucepan and add tomato sauce, Worcestershire sauce, couple shakes of chili powder and small amount of catsup. Simmer this mixture for 1 1/2 hours, very slowly. Allow 10 sandwiches to 1 pound hamburg. Worcestershire sauce and chili powder can be used according to how much seasoning desired.
Beat eggs; add sugar, oil and zucchini. Sift flour, salt, soda, baking powder and cinnamon. Add vanilla and nuts. Pour into 2 greased and floured loaf pans. Bake 1 hour at 350°.
In a small saucepan, slowly heat milk and butter. Do not boil. Remove from heat. Add chocolate, broken into pieces. Stir until chocolate melts. In medium bowl, combine flour, sugar and baking soda. Stir in chocolate mixture until blended. Stir in sour cream and vanilla until blended. Stir in egg. Pour into greased and floured 8-inch cake pan. Bake at 350° for about 30 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove cake from pan. Cool completely on rack. Frost top and sides with Chocolate Sour Cream Frosting.
Melt butter in a baking sheet. Blend in bouillon and herbs. Roll breadsticks in mixture and sprinkle with cheese. Bake in preheated 300° oven for 10 minutes. Store in airtight container until ready to serve.
Cream butter and sugar; add eggs one at a time. Sift dry ingredients and stir in alternately with milk and molasses. Stir until smooth. Fold in fruit and coconut. Pour into 2 greased and floured loaf pans. Bake at 350° for 35 to 40 minutes.
Grease a 9 x 13-inch cake pan. Dump in pineapple, swirling it around to fill corners. Dump in pie filling, pushing it around until layers of fruit are even. Sprinkle cake mix over fruit to cover all. Melt butter and dribble over top. Sprinkle nuts over and bake at 350° for 45 minutes or until top is light brown. Serve with whipped cream or Cool Whip and ice cream.
Blend cheese with 1 cup sugar. Add eggs and 2 tablespoons vanilla; beat for 3 to 4 minutes. Fill cupcake papers half full. Bake at 300° for 35 to 40 minutes. Remove from oven; cool 5 minutes (center will drop). Mix 1/4 cup sugar with sour cream and 1 tablespoon vanilla. Fill center of cupcakes, using 1 tablespoon each. Put back in oven for 7 minutes. Refrigerate or freeze. Top with preserves.
Dissolve Jell-O in boiling water. Add yogurt and stir until smooth. Refrigerate for 15 to 30 minutes, until slightly set. Pour into pie shell and refrigerate until set.
Boil potatoes and cool. After cooled, peel and slice. Brown bacon and onion. Remove from grease and put over potatoes. Add celery salt, salt and pepper. To grease in pan, add sugar and vinegar and bring to boil. Shake water and flour and add to pan; when thickened, pour over potatoes and mix.
Place on top of punch bowl the ice cream or sherbet. If serving in glasses, pour pop in glass and top with ice cream or sherbet and slightly mix.
Mix together and store in canister. Add 1/4 cup to a cup of hot water.
Cream butter and sugar. Add flour, coconut, egg yolk, nuts and vanilla. Blend well. Spread 3/4 of mixture on large shallow pan (jelly roll pan, 11 x 16-inch or larger). Bake 15 minutes at 350°. Take out of oven and spread with apricot preserves. Sprinkle remaining mixture to which 1/4 cup flour has been added (consistency of streusel). Bake 15 minutes more at 350°. Cut into squares while warm.
Place peaches in ungreased 9-inch pan or casserole dish; set aside. Combine flour and next 3 ingredients; stir well. Spoon batter over peaches. Combine sugar and water, stirring well. Pour slowly over batter. Bake at 350° for 1 hour. Serves 6.
Grease and flour 10-inch tube pan. Preheat oven to 350°. In mixer bowl, cream butter and sugar until fluffy. Add eggs one at a time; beat well. Combine flour, soda and salt. In another bowl, mix sour cream and peaches. Fold dry ingredients into creamed mixture alternately with peach mixture. Stir in vanilla and almond extracts. Pour batter into prepared pan; bake at 350° for 75 to 80 minutes.
Heat oven to 375°. Separate dough into 8 triangles; stretch slightly. Place 3 slices pepperoni, slightly overlapping, onto center of each triangle. Top each with about 1 tablespoon of cheese. Then roll up, starting with shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet. Bake for 10 to 14 minutes or until golden brown. Let cool off and then dip in sauce and enjoy.
Brown and drain beef. Stir in tomato paste, onion and seasoning. Cook over low heat for 5 minutes. Place biscuits in greased muffin tin, pressing to cover bottom and sides. Spoon about 1/4 cup of meat mixture into biscuit-lined cups and sprinkle with cheese. Bake at 400° for 12 minutes or until golden brown. Yield 12 cups.
Soak beans overnight in 1-quart of water in a heavy pot; drain. Add another 1 1/2 quarts of water, cut up bacon (or ham bone or salt pork), garlic and a little salt. Simmer slowly 3 or 4 hours until beans are very soft and water has cooked down to a thick red sauce. Add salt and pepper to taste and serve over cooked hot, fluffy rice. Serves 6.
Spread the topping about 3/4 of an inch thick on one cookie. Place another cookie on top. Lightly press edges in garnish. Freeze until firm, about 4 hours. Serve frozen. Wrap to store in freezer, up to 2 weeks. Yields 12.
Mix all ingredients together. Grease 6-inch iron skillet or muffin pans. Bake at 450° for 30 to 45 minutes or until crust is golden brown.
Cream sugar and butter. Add vanilla, salt and milk (small amount at a time). (Mixture will be dry.) Melt chocolate and wax until it begins to thicken. Dip cherries in chocolate. Put on wax paper.
Mix and boil 1 1/2 to 2 minutes. Refrigerate. Use over chocolate cake and ice cream.
Combine first 4 ingredients. Dissolve sugar in vinegar. Add oil. Pour over kraut mixture. Toss lightly. Cover and chill overnight.
Use food processor or hand mixer. Beat butter. Add sugar. Melt chocolate and add to butter/sugar mixture. Add 1 egg at a time, beating well after each addition. Add vanilla. Pour into baked pie shell. Refrigerate for several hours before serving. Serve with whipped cream and sprinkle with shaved chocolate or cocoa. Keep refrigerated. Easy and a favorite with chocolate lovers!
Cook and drain macaroni as directed on package. Mix together eggs and evaporated milk. Add salt and pepper to taste. Fold in cheese and macaroni. Add milk to make mixture soupy. Pour into casserole dish and dot with margarine. Bake, uncovered, at 350° for 30 minutes or until set.
Sift all dry ingredients together. Beat whole eggs until light and lemon colored. Add milk. Fold in flour mixture. Stir until smooth. Add melted Crisco and vinegar. Bake at 380° on electric frying pan. To prevent sticking, rub pan with paper towel and a few drops of oil or Crisco.
Beat eggs well. Gradually add sugar, butter and vanilla. Combine flour, cocoa, baking powder and salt. Add to egg mixture. Blend. Bake at 350° for 25 to 30 minutes.
Heat oven to 350°. Microwave chocolate and margarine 2 minutes on High or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9-inch pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan. Cut into squares.
Combine cauliflower, onion, pepper, cheese and bacon. In a small bowl, mix mayonnaise and sugar together. Pour over cauliflower mixture. Mix well. Cover and chill.
Make a syrup of 1/4 cup of the sugar, 2 tablespoons of the orange juice and 2 tablespoons butter.
In a 10 1/2 x 14 1/2-inch baking pan, melt 1 tablespoon butter. Coat sides and bottom of pan to prevent sticking. Arrange vegetables in given order in baking pan. Season with salt and pepper; top with bacon. Cover with heavy-duty foil; seal edges. Place vegetable platter on hot part of grill. Depending on temperature of fire in pit, it usually takes 1 to 1 1/2 hours to cook vegetables until tender. With a little practice, you will know when to put vegetables on the pit, so they will be ready at the same time as your ribs, chicken, beef or sausage. Serves 6.
Combine and mix ingredients. Chill. Shape into 1 inch balls. Bake at 350° for 15 minutes. After cooled, shake in powdered sugar.
Rinse kraut real good in a strainer. Place in a pot with remaining ingredients. Cook until heated through and serve hot.
Notes: If using sea scallops, cut in half. If using dried parsley, use 1 tablespoon.
Food Processor Directions: In food processor bowl, with metal blade or blender container, combine all ingredients; process until smooth. Use as directed in spaghetti.
Mix all ingredients together. Put into greased casserole, covered. Bake 40 minutes at 350°.
Mix all ingredients together. This salad is very good and must be made the day before it is going to be served. Can be doubled.
Mix vinegar and mustard thoroughly. Let stand overnight (covered at room temperature for at least 12 hours). Mix eggs, sugar and salt. Place all ingredients in a saucepan and bring to a slow boil, stirring constantly, until mixture thickens and coats a wooden spoon. Cool. Keeps for months in refrigerator. This is great on sandwiches or as a dip for cheese cubes and party wieners.
Trim pork chops; reserve some pork fat in skillet with tight fitting cover. Add pork chops to fat; brown on each side. Drain off excess drippings. Sprinkle with salt and pepper to taste. Crush cornflakes slightly; sprinkle over chops. Cover chops with milk; cover pan and bake in preheated 350° oven for 1 hour or until chops are tender. Serves 6 or 3 for those who have relatives that like to eat.
Combine the dry gelatin, cottage cheese, pineapple and mandarin oranges in a bowl and mix well. Fold in the whipped topping. Chill thoroughly.
Combine first 3 ingredients in a 9-inch pie plate. Microwave on High, 2 to 3 minutes. Stir in pizza sauce and microwave 1 minute. Spread sauce evenly on bagel halves. Top with Mozzarella and grated Parmesan cheese. Broil 6-inches from heat (with electric oven door partially opened) until cheese melts. Serve immediately. Yields 4 servings (85 calories, 1.8 g fat).
Mix dry ingredients. Stir in sour milk. Form into 2 round loaves. Bake at 350° for 30 minutes.
Bake cake in two layers. Prepare pudding, using box directions. Put 1 layer of cooled cake in large punch bowl. Layer 1/2 of each of the other ingredients on cake, ending with whipped topping. Repeat beginning with the remaining cake layer. Use large spoon for serving.
Mix all ingredients together in a casserole. Top with 1/4 cup bread crumbs. Bake, covered, for 1 hour at 375°.
Cook squash until tender. Drain and mash, then add onion, eggs and salt and pepper to taste. Make into firm balls and roll in bread crumbs. Fry in deep fat until brown.
Drain pineapple and oranges well overnight. Save juice and add sugar. Beat egg. Mix flour with egg until smooth. Add to juice and sugar, whisking until smooth. Cook until thick and it comes to a boil, stirring frequently. Cool in refrigerator until quite cold. Add fruit, pasta and maraschino halves. Fold in Cool Whip. Refrigerate 1 to 2 hours before serving.
Mix condensed milk, lemon juice and pineapple and pour into crust. Slice bananas over the pie mixture. Spread Cool Whip over this. Sprinkle with chopped nuts and sliced cherries. Refrigerate until served.
Mix all ingredients well. Knead dough well. Place in large bowl. Cover with wax paper and wet towel. Put in refrigerator overnight. Shape into rolls about the size of a walnut or larger. Let rise until double. Bake in preheated oven at 400°. Makes about 30 rolls.
Combine meat, onion, oats, salt, pepper and 1/2 cup tomatoes. Shape in rolls size of large egg. Wilt cabbage leaves in hot water. Roll meat rolls in cabbage leaves. In 8 x 8-inch casserole, place layer of kraut (1/2 can). Place meat rolls on top of kraut and cover with rest of kraut and tomatoes. Bake at 350° for 1 to 1 1/4 hours.
Preheat oven to 350°. Cook spaghetti. Boil chicken in water with seasonings. Save 1 cup water for broth. Mix together all ingredients and place in a 9 x 13-inch pan. Sprinkle Parmesan cheese. Bake 30 to 40 minutes.
Mix peanut butter, sugar (a little at a time) and vanilla with a spoon. When finished adding sugar, knead with your hands until well mixed. Roll into balls and set in the refrigerator for at least 1 hour. Melt and cover with chocolate.
Preheat oven to 400°. Butter a round 10 x 1 1/2-inch baking dish or a 10-inch spring-form pan. In a medium bowl, toss the blueberries with the lemon zest. In a large bowl, combine 2 cups of the flour with the sugar. Using your fingertips or a pastry blender, rub or cut in the butter until mixture resembles coarse meal. Set 1/2 cup of mixture aside for crumb topping.
In a heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), paste, sauce, water, salt, garlic powder, pepper and oregano. Simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagne as directed; drain. In 13 x 9 x 2-inch baking pan, spread about a cupful of sauce, then alternate layers of noodles, sauce, Ricotta, Mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan. Bake at 350° for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve.
Dissolve yeast in cream; add sugar. Set aside to ferment. Cut butter into the flour, salt and baking powder; same as for pie crust. Add egg yolks and the yeast mixture. Mix thoroughly. Add more flour, if necessary to make a soft dough. Divide dough into 2 parts. Roll one part to cover the bottom and sides of a 9 x 13 x 2-inch pan.
Beat eggs; gradually add sugar, flour, salt and milk. Cook until thickened. Add butter, vanilla and cooked raisins. Pour into cooked pie crust. Add meringue made from 3 egg whites (beaten) to which 1/4 teaspoon cream of tartar and 4 tablespoons sugar have been added. Put in a 350° oven and brown.
Break angel food cake into pieces and layer in 13 x 9-inch pan or container. In mixing bowl, mix pudding, as prepared per package directions, with sour cream. Mix well and pour over cake. Top with can of pie filling or top with some fresh fruit.
Trim pork chops of excess fat. In a microwave-safe shallow dish (the rounder the shape of the container, the better), combine the oil and garlic. Spread evenly in dish. Microwave at High power for 1 minute.
Blend mayonnaise and lemon juice together. Pour over remaining ingredients and combine thoroughly. Makes 6 servings.
Cook together first 6 ingredients, then cool and add whipped cream. Pour over grated cabbage to which can of pineapple has been added. Mix well.
Cook beef, onions and pepper until browned. Drain. Add tomatoes, corn, ketchup and chili powder. Bake at 350° for 30 minutes. Remove. Top with corn chips and cheese. Put back in oven for 5 minutes or until cheese melts.
Debone stewed chicken and layer bottom of casserole dish. Pour 3/4 cup of broth from chicken into dish. Spoon on 1 can of drained, mixed vegetables and cream of chicken soup. Top with butter, flour and milk mixture. Bake at 350° until brown.
Preheat oven to 375°. Grease a cookie sheet. Cream together the first 4 ingredients. Add the applesauce and vanilla. Sift together the flour and other dry ingredients. Add to creamed mixture; beat well. Fold in the raisins and oatmeal. Drop by teaspoon onto prepared sheet. Bake for 12 to 15 minutes, until firm. Yields 3 dozen.
Mix all ingredients. Put in buttered casserole dish. Top with shredded cheese. Bake at 350° for 1 hour.
Put caramels in top of double boiler with 4 tablespoons milk; melt and let cool slightly, then add Rice Krispies, coconut and chopped nuts. Mix well; roll into balls, flatten and roll in powdered sugar.
Beat sour cream and cream cheese. Spread over 11 x 13 pan or pizza pan. Spread almost all of the cocktail sauce over cream cheese. Sprinkle shrimp over that. Then sprinkle with shredded cheese. Refrigerate and serve with Club crackers.
Combine first three ingredients. Gradually add milk, egg yolk and butter. Cook on low heat until thick and pour into baked shell or graham cracker crust. Whip egg whites until stiff. Pour over pie and brown in oven, watching carefully. Or cool pie and top with whipped cream.
Combine and simmer. Main dish idea: Add cut up Polska kielbasa or other cooked sausage and heat up.
Cream butter; mix in sugar. Add water, vanilla and cocoa. Mix in oats. Refrigerate overnight. Shape into 36 balls. Roll in confectioners sugar. Store cookies in refrigerator. Yield: 36.
Heat oven to 325°. Blend flour, baking powder and salt; set aside. Beat egg yolks in small mixer bowl until very light and lemon colored. Beat in sugar gradually. Beat dry ingredients in alternately (on low speed) with water, flavorings and rind. In large bowl, beat egg whites and cream of tartar until stiff. Gradually add and gently fold egg yolk mixture into beaten whites. Pour into ungreased tube pan, 10 x 4-inch. Bake 60 to 65 minutes. Turn pan upside down with tube over neck of funnel or bottle. Cool. Go around pan with serrated knife; pull out, then do the same with bottom. Wonderful with a cup of tea or after a heavy meal.
Mix sugar, cornstarch and cocoa together. Add 1 1/2 cups of milk. Add vanilla and butter. Beat egg yolks in 1/2 cup milk. Pour in the milk that's in the pan. Cook until thickened. Put in a baked pie crust. Put 1/4 teaspoon cream of tartar to egg whites and beat until stands in peaks. Add sugar (around 3 or 4 tablespoons) and put on pie. Brown in oven.