HumbleIntelligence/food-ner-1-Million huggingface dataset:
Double sauce recipe for 1/2 bag of Italian meatballs from Sam's Wholesale. Place meatballs in crock-pot and pour sauce over them. Let simmer until hot.
Cook slowly until it cooks down and starts to thicken. I put in jars and seal them.
In small bowl, mix flour, baking powder and milk. Form dough into ball. On lightly floured board, knead until smooth, about 3 to 4 minutes. Cover and let rise 30 minutes. Make into 8 balls. Fry one at a time for 1 minute.
Cream margarine thoroughly. Add sugar gradually and cream together until light and fluffy. Add eggs and beat thoroughly. Sift flour once; measure. Add baking powder and salt and sift together 3 times. Add flour mixture and mix thoroughly. Add flavoring. Chill. Roll dough very thin and cut into fancy shapes with floured cutter. Decorate tops of cookies with sugar, colored candies, finely powdered walnuts, almonds, whole blanched almonds and raisins. Bake on well greased cookie sheets or on bottom of inverted pans in a hot oven (400°) 6 minutes or until done. Watch that they do not burn! Makes about 10 dozen 3-inch cookies.
Fry bacon until crisp. Remove from skillet and crumble. Saute the onion in the bacon fat. Combine everything together in bean pot. Bake at 300° for 3 hours or 375° for 1 1/2 hours. Good warm or cold.
Pit cherries and drain. Sift flour, baking powder, salt and sugar (3 tablespoons). In a bowl, combine the egg, milk and oil. Pour into dry ingredients all at once. Stir until dry ingredients are moist, but still lumpy, about 17 to 25 strokes. To the drained cherries, add 1/4 cup sugar and the cinnamon. Gently fold into batter. Spoon batter into lightly buttered muffin pans 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 18 muffins.
Add 1 teaspoon salt to hamburger and brown; add chopped onion and cook until tender. Drain. Cook macaroni; add 1 teaspoon salt to water, until done; drain. Mix mushroom soup, hamburger and noodles together. Pour into pie shell. Bake for 20 minutes at 350°. Take out of oven, grate cheese on top. Bake for an additional 10 minutes until cheese melts.
Separate eggs and beat yolks slightly. Cream margarine and sugar together until crumbly. Add beaten egg yolks. Add lemon juice, rind and corn meal. Beat egg whites until firm but not stiff. Fold whites into other ingredients. Pour into deep dish unbaked pie crust and bake at 350° until firm but not stiff.
Cream butter, sugar and eggs. Stir in pineapple, baking soda, baking powder, vanilla and salt; mix well. Add flour and nuts. Drop onto greased cookie sheet and bake at 375° for 10 to 12 minutes or until golden around the edges.
Saute onion, celery and bell pepper in butter. Add diced tomatoes and seasonings; stir well. Add water, carrots and potatoes, tomato sauce and wine. Cook until potatoes and carrots are tender. Add vegetables and simmer. Yields 12 quarts.
Mix well together. Bake in greased and floured 13 x 9 x 2-inch pan. Bake 40 minutes at 350° or 325° for glass dish. You can put a thin confectioners sugar glaze on warm cake if desired.
Peel, dice and boil potatoes, then cool potatoes. Melt butter and undiluted soup in saucepan. Cool slightly. Turn cooled potatoes into 9 x 13-inch baking dish.
Drain fruit, save 1 1/2 c. pineapple juice. Cut peaches in 1/2 inch cubes. Combine fruit, marshmallows and ginger. Soften gelatin in cold water. Heat pineapple juice to boiling. Add gelatin; stir to dissolve. Add orange juice and lemon juice, sugar and salt; stir to dissolve. Chill.
Cook pasta according to package directions. Saute broccoli and carrots in olive oil 2 minutes; add onions and garlic. Saute for 1 minute. Add remaining ingredients; saute is al dente. Toss with cooked pasta and Parmesan cheese.
Blend in blender. Receipt can be doubled. One receipt equals 1 can Eagle Brand milk.
Prepare frosting mix according to package directions, adding vanilla. Fold in remaining ingredients. Pour into greased 9-inch square baking pan. Bake at 350° for 30 minutes. Cool. Cut into bars.
Combine pineapple juice, water, lemon juice, sugar, cornstarch, soy sauce and ginger in saucepan. Heat over medium heat until thick, add shrimp and remaining ingredients. Serve over rice.
With a blender beat cream cheese and sour cream. Then add all other ingredients and mix well; chill.
Discard goose liver. Chop reserved heart and gizzards. Cut neck into 2-inch lengths. Heat oil in heavy, large Dutch oven over medium heat. Add heart, gizzards and neck; saute until brown, about 15 minutes. Add onions, carrots, thyme sprigs, parsley and bay leaves; saute until golden, scraping bottom of pan occasionally, about 20 minutes. Add 3 cups broth and 2 cups water. Bring to simmer. Cover partially; simmer for 1 hour and 15 minutes, skimming surface occasionally. Strain stock into large glass measuring cup; discard solids. Skim any fat from surface of stock. Add more chicken broth to stock if necessary to measure 4 cups. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine all ingredients and puree in an electric blender. Transfer to a serving bowl and place avocado seeds in the center of the dip until ready to serve. (This will prevent the dip from turning brown.) Chill and serve with chips.
Mix water, vinegar and egg together and beat well. Set aside. Mix flour, Crisco and salt with fork until it looks like meal. Add liquid, stirring with fork until it forms a ball. Divide into 3 equal parts. Makes 3 pie crust.
Brown and drain hamburger, onion and bacon. Stir all together. Bake in baking dish for 1 1/2 hours at 300°. Bake uncovered.
Wash poultry very clean. In a skillet, add butter until melted, then add oil. Put chicken in large bowl. Add other ingredients, tossing chicken in seasoning. Put chicken in hot skillet. Turn until brown or well done. Drain oil and serve. Good with spicy rice and salad.
Peel eggplant. Cut into 1/2-inch pieces. Add water and salt. Boil until tender. Cook onion in butter until light yellow. Add eggplant, 2 cups bread crumbs and milk. Put in casserole dish and cover with buttered bread crumbs. Bake at 350° for 20 minutes.
Mix all ingredients together well. Fill muffin pans 2/3 full (large or small pans). Bake at 350° for 15 to 20 minutes or until lightly brown. Remove biscuits from pans immediately.
Prepare potato au gratin mix in large casserole dish according to box directions. Slice kielbasa link; add to casserole. Chop frozen broccoli; add to casserole. Stir. Bake according to box directions, approximately 20 minutes. Makes family size casserole dinner!
Make crust first. Roll crackers finely. Add sugar and margarine. Mix well. Place 3/4 of the graham crackers in a 7 x 11-inch pan.
Add yeast to warm water. Add rest of ingredients; mix well. Let rise until doubled in size. Make into rolls. Put in greased cake pan. Let rise again. Bake 15 minutes at 350°.
Saute onion, pepper and celery. Add drained broccoli, cooked rice, soups, cheese and seasonings. Bake at 375° until bubbly, about 30 minutes.
Put milk in kettle. Set kettle in larger pan with water. Heat to boiling. Beat eggs and 1/2 cup sugar. Beat well; put rest of sugar in hot milk. Add 1 cup of hot milk to eggs. Beat well, then pour slowly through a strainer into hot milk. Cook 10 minutes; never let boil. Stir while cooking. Add vanilla to taste. Chill and serve with whipped cream.
Combine broccoli, rice, soup, chicken and cream cheese in bowl, mixing well. Spoon into casserole. Pour milk over casserole. Sprinkle cheese on top. Bake at 350° until heated through.
Drain green beans, place in baking dish, mix in soup, if necessary add a little milk or liquid from the green beans.
Heat oven to 400°. Mix thoroughly shortening, brown sugar and eggs. Stir in water and vanilla. Sift together and stir in flour, salt, soda and cinnamon. Drop with teaspoon on ungreased baking sheet. Place 1/2 teaspoon Date Filling on dough; cover with another 1/2 teaspoon of dough. Bake until lightly browned, 10 to 12 minutes. Makes 5 to 6 dozen.
Place the chicken in crock pot. Sprinkle the dry mix spaghetti sauce over the top. Add the can of tomatoes & the can of tomato sauce. Cook all day on low or 1/2 day on high. Serve with pasta and top with parmesan cheese.
Preheat oven to 375°. Combine first 7 ingredients. Spread into ungreased loaf pan. Bake 1 hour. Drain excess drippings. Spoon chili sauce over cooked loaf. Bake another 15 minutes. Serves 8.
Melt caramels with water in a double boiler over low heat. Stir occasionally until sauce is smooth. Wash and dry apples. Insert a stick in stem end of each. Dip into hot caramel sauce or spoon it on until coated. Place on buttered wax paper. Chill until firm.
Cream first 4 ingredients together. Add baking soda, 1 teaspoon salt, flour and then the oatmeal; set aside. In a double boiler, combine chocolate chips, sweetened condensed milk, 1/2 teaspoon salt and butter and melt until smooth. Add chopped nuts and vanilla. Spread 2/3 of first mixture on a large jelly roll pan. Cover with chocolate mixture. Sprinkle the rest on top. Bake at 350° for 25 minutes.
In medium saucepan, stir flour into hot butter until smooth. Cook, stirring over low heat, to brown flour slightly. Remove from heat. Gradually stir in broth. Bring to boiling, stirring. Reduce heat; simmer 1 to 2 minutes, until thickened. Makes about 1 1/2 cups.
Beat egg whites until stiff. Add sugar and vanilla (beat in egg whites). Last, blend in Ritz crackers and pecans. Bake at 325° for 20 to 25 minutes in greased pie pan. Serve with whipped cream.
Prepare brownies according to directions on package. Cool and poke holes; pour Kahlua over brownies. Crumble and place 1/2 in large bowl. Prepare mousse according to directions and divide into 2 equal portions. Spread 1/2 the mousse over the crumbled brownies; spread 1/2 the Cool Whip over mousse. Crush the Heath bars and nuts and sprinkle over the Cool Whip. Repeat all steps. Refrigerate and allow to set for several hours or overnight for flavors to mingle. Serves 12 to 15 people.
Mix fruit, marshmallows and cream together. Beat egg, sugar and vinegar together and cook in double boiler until thickened, stirring constantly. Remove from heat. Add lemon juice and mustard, mix well. (Fruit can be substituted or more added according to taste.) Pour cooled dressing over fruit, adding bananas just before serving. 10 to 12 servings.
Combine all ingredients, except French fried onions. Pour into a 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes. Top with remaining onions. Bake 5 minutes or until onions are golden. Makes 6 servings.
Cut florets off the stalks; wash and drain. Peel outer tough layers off the stalks. Chop up center of stalks. Mix with chopped up bacon, onion and raisins.
Mix well and shape into a ring in a large baking dish. Bake at 350° for 30 minutes. Take out and pour sauce over it. Bake 30 to 40 minutes longer.
Stir all well. Pour into baked crust or graham cracker crust. Set 3 hours. Top with whipped topping.
In heavy 2 quart saucepan mix sugar, butter, cocoa and milk. Stir over medium heat until mixture bubbles all over the top. Boil and stir 2 minutes more. Remove from heat and stir in until blended, 1/2 cup peanut butter, vanilla, uncooked rolled oats and nut meats (coconut too, if desired). Drop by 2 teaspoons on wax paper until set.
On bottom of pie crust, spread strawberries evenly; cover with whipped cream. Spread cherries on whipped cream and spread whipped cream layer on top. Spread blueberries on whipped cream then top with remaining whipped cream. Sprinkle crumbled crackers on top of pie and place in the refrigerator for 45 minutes. Serve and enjoy.
Have an adult help you cut the bagel in half. Spread pizza sauce or spaghetti sauce over the 2 halves. Add Cheddar cheese or you can use Velveeta cheese slices or shredded Cheddar cheese. Place in microwave on High for 1 1/2 to 2 minutes (1:30 - 2:00 minutes). Be careful when removing. Pizzas will be very hot. Let them cool for about 1 minute and then eat and enjoy. Serves 1.
Rub the mango through a sieve. Heat sugar, water and orange rind, stirring until sugar is dissolved. Cool. Add sugar, syrup and fruit juices to the mango puree, stirring well. Refrigerate. Serve in tall glasses over ice. Serves 6 to 8.
Combine butter and cheese until well blended. Add salt and Worcestershire sauce. Mix in flour (will be a dry consistency). Form into 2 logs 1 1/2-inches round. Wrap tightly and refrigerate overnight. Preheat oven to 350°. Cut into 1/4-inch slices. Place on a lightly greased cookie sheet for 10 to 12 minutes or until lightly browned.
Mix the mashed potatoes, sugar, butter or margarine, eggs, vanilla and milk in large bowl.
Bake cake mix as directed on box. Cool completely. Slice layers in half. Mix coconut, sour cream and powdered sugar thoroughly until all sugar is dissolved. Spread between layers and on top. refrigerate for 48 hours. If desired put coconut on sides and top of cake with hands.
Make brownies according to directions with nuts. When cool, top with mixture of confectioners sugar, 1/2 cup soft butter and creme de menthe; spread like icing and refrigerate. When cool and set, melt the chocolate chips and 6 tablespoons of butter. Spread like icing on green layer and refrigerate until set.
Cream together 2 sticks oleo, 2 cups sugar and flour. Add eggs and vanilla (2 tablespoons) to creamed mixture. Add 2 tablespoons cocoa, coconut and nuts; mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. Let cool, then spread marshmallow cream on top.
Simmer milk and rice over very low heat. Mix sugar, eggs and salt in blender. Add to milk and rice. Simmer a little longer until thickened. Sprinkle with ground nutmeg.
Add onion and garlic to hamburger; form into balls. Brown slowly. Place in baking dish. Add soup and water. Bake covered for 1 hour, or until potatoes are done.
While hot, cut baked potatoes in half lengthwise. Scoop out insides; whip potatoes. Add margarine. Gradually beat in milk. Stir in onion, salt and pepper. Spoon back into shells. Sprinkle with grated cheese. Bake in a 375° oven for 12 to 15 minutes or until cheese melts. Sprinkle with paprika and serve.
Grease and flour a 9 x 13-inch pan. In a large bowl, mix butter, both sugars and vanilla. Beat in egg. In a separate bowl, mix flour, soda and salt. Mix both mixtures and add nuts. Spread batter into pan and sprinkle chocolate chips over the top. Bake in a 375° oven for 1 minute. Remove. Use a knife to create a marble effect on top. Return to oven for 13 to 16 minutes or until golden brown.
Place hot water in 2-cup measure. Microwave at High for 2 to 2 3/4 minutes or until water boils. Place gelatin in medium mixing bowl. Stir in boiling water. Stir to dissolve gelatin. Mix in cold water. Chill until gelatin is soft set, about 1 hour. Place raspberries in 1-quart casserole. Cover. Microwave at 50% (Medium) for 3 to 5 minutes or until raspberries are defrosted, stirring once. Reserve 6 whole berries for garnishing, if desired. Stir raspberries into gelatin. Set aside. Place egg white in small mixing bowl. Beat at high speed of an electric mixer until stiff peaks form. Fold into gelatin mixture. Fold 1 cup whipped topping into gelatin mixture. Spoon into each of 6 stemmed glasses or dessert dishes. Top evenly with remaining 1/2 cup whipped topping. Garnish with raspberries. Serve immediately or chill for 1 hour for firmer texture. Makes 6 servings.
Mix together. Pour over corn. Marinate overnight in refrigerator. Will keep several days.
Mix all ingredients together. Pour into well greased and floured 10-inch tube pan. Bake at 350° for 45 minutes.
Have your mom make the macaroni on the stove. Drain off the water and rinse the macaroni. Put in the cheese they give you and 1/2 stick of oleo. Stir it up until the cheese melts and the butter melts. Let your kids eat it right away before it gets glumpy. If there is any left, put it in the fridge. When you microwave the leftovers, put in some milk so it gets creamy. Mario's is better.
Combine butter, salad burnet and mint. Spread the mint and butter on the bread slices. Lay the cucumber on half of the bread slices. Trim off crust and cut diagonally.
Combine cheese, nuts, onion and pepper. Add mayonnaise and blend well. Line 3 to 4-cup mold with plastic wrap, allowing enough overlap to seal. Pat cheese mixture into mold firmly. Seal and chill. Refrigerate until firm (several hours or overnight). To serve, unmold and fill center with either preserves or green grapes. Serve with crackers.
Rub rib roast with salt, pepper, garlic powder or herbs or your choice. Cook covered at 250° for 1 hour for each pound of meat, or use meat thermometer until rare. Pour drippings over and serve.
Combine all ingredients except chicken, sour cream and cheese. Cook on High for 10 minutes. Stir after 5 minutes. Add other ingredients, saving 1/2 of cheese. Pour into greased baking dish. Sprinkle with remaining cheese. Cook, uncovered, on High for 5 minutes. Sprinkle with crushed corn chips. Let stand 5 minutes.
Combine Ricotta cheese, yogurt and cocoa powder in container of food processor. Whirl 2 minutes, until mixture is very smooth. Turn into medium-size bowl.
Cream butter, shortening and sugar in mixer bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, cocoa and salt together 3 times. Add to creamed mixture alternately with milk, beating well after each addition. Stir in black walnut extract and chocolate. Fold in walnuts. Pour into well-greased tube pan. Bake at 275° for 1 hour and 55 minutes. Do not open oven door during baking time. Cool in pan for several minutes. Invert onto serving plate. Yield: 16 servings.
Combine all ingredients in a 13 x 9-inch cake pan and stir with a fork until blended. Bake at 350° for 40 to 45 minutes or until cake springs back when lightly pressed.
Mix all ingredients together. Drop by teaspoonful on greased cookie sheet. Bake at 350° for 15 minutes. Makes 7 dozen.
Preheat oven to 350°. In large skillet sprayed with Pam, saute meat. Add vegetables. Stir in tomato sauce, Sweet 'N Low and Italian seasoning. Cut each unbaked biscuit into 4 pieces. Add to meat mixture; stir gently to combine. Pour into an 8 x 8-inch baking dish, greased. Bake, uncovered, for 20 minutes. Sprinkle shredded cheeses over top. Continue to bake until cheese melts on top, about 10 minutes. Serves 6.
Dissolve yeast in 1/4 cup water; set aside. Melt oleo in 1 cup boiling water. Add sugar, then 1 cup cold water. Add eggs; mix well. Stir in yeast mixture; mix well and set aside. In large mixing bowl, combine flour and salt. Add yeast mixture; blend well. Knead in bowl. Store dough in covered, greased bowl in refrigerator. Make rolls as desired. Let rise about 2 hours or doubled in bulk. Dough keeps 3 days in refrigerator. Bake at 350° until brown.
Add whipping cream to Bisquick substituting whipping cream for liquid. Cut out and bake as usual. Delicious.
Season cod with pepper and place in skillet. Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for about 10 to 12 minutes. Remove cod pieces and keep warm. Continue to cook sauce for about 5 minutes. Pour over fish and serve. Preparation time: about 15 minutes. Cooking time: about 20 minutes.
Melt oleo, brown sugar and cinnamon in microwave about 45 minutes. Cut biscuits into fourths and roll in mixture. Place in small baking dish. Bake in microwave 3/4 minute.
Combine the first 3 ingredients and let set overnight. Add the remaining ingredients. Fold in 1 pint of whipping cream (may use Cool Whip).
Let cream cheese soften while getting other ingredients together in bowl. Dice one package smoked meat reserving the other package for later. Combine cream cheese with diced meat, pepper, onions, olives and pimentos and mix well. Form a ball of mixture and start to wrap ball with single slice of reserved meat. Continue wrapping ball until all of meat is used. Chill. Better if this sets overnight.
Place beef (no need to brown) in 3-quart casserole. Sprinkle with salt, basil and pepper. Top with celery, carrots and onions.
Beat well cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt. Mix in chocolate chips. Set aside. Mix well the remaining ingredients. Pour in ungreased 9 x 13-inch pan. Drop cheese mixture on top of chocolate mixture by teaspoon. Get into the corners. Cover completely. Put chopped English walnuts on top. Bake at 350° for 30 to 35 minutes.
Combine all ingredients, pour into two pie crusts. Bake at 325° for about 30 to 35 minutes.
Season chicken with salt, pepper and garlic salt. Place in a baking dish. Sprinkle with chopped onion. Cover with Mozzarella cheese. Mix soup and water; spoon over, cover dish and bake 1 hour at 350°.
Mix everything together except water and yeast. Stir yeast into water and add to flour mixture. Mix well. (Let rise once for a softer crust.) Place on pizza pans, then add toppings.
Cook carrots until just tender. Drain and cool. Cut onion and green pepper in round slices, then mix with carrots. Mix all other ingredients together, then pour over vegetables. Cover and marinate 12 or more hours before serving.
Combine mayonnaise, cheese, milk and salt; mix well. Add all remaining ingredients and mix lightly. Chill several hours or overnight. Add additional mayonnaise just before serving, if desired. Serve on lettuce.
Drain carrots. Combine other ingredients to make a sauce. Pour over carrots. Refrigerate. Keeps well in refrigerator for 2 weeks.
Mix meat thoroughly with bread, which has been soaked in the milk. Add seasonings and beaten egg. Mix well. Spread into well-greased pan and bake 30 minutes at 375°. Spread on tomato paste and continue baking 20 to 25 more minutes.
In mixing bowl combine eggs, sugar, oil and pumpkin. Beat until light and fluffy. Sift together flour, baking powder, baking soda, cinnamon and salt. Add pumpkin mixture and mix thoroughly. Spread batter on ungreased 15 x 10 pan. Bake at 350 degrees for 25 to 30 minutes.
Mix together in a large pie tin the oleo and graham cracker crumbs; pack well around sides. Bake at 350° for 15 minutes.
Dissolve yeast in lukewarm milk. Add eggs, sugar, butter and salt. Add flour, one cup at a time. Beat after each cup. Let rise for 2 hours. Divide into 4 parts. Roll out into circle like thick pie crust. Cut into 6 wedges. Brush with Mazola oil. Roll from large end; drip in oil. Let rise on greased pan until about double. Bake for 20 minutes at 400°.
Remove pie crust from freezer and let thaw 10 to 20 minutes in pan. Prick bottom and sides of thawed crust thoroughly with a fork. Dot bottom and sides of thawed pie crust with 1 tablespoon softened butter. Sprinkle with cinnamon-sugar mixture. Bake in a preheated 425° oven for 8 to 13 minutes or until golden brown. Let cool; then cut into pieces for serving.
Dissolve yeast in 1/4 cup warm water and set aside. In saucepan add milk, sugar, butter and salt. Heat until butter is melted. Cool until lukewarm, then add yeast mixture and flour and stir. Cover and let stand 15 minutes in a warm place. Place dough on floured surface and pat out until 3/4 inch thick. Cut with a glass. Add a pat of butter to each roll and fold over. Let stand 15 minutes, then bake for 10 minutes at 425°. Makes 24 to 28 rolls.
Mix ingredients together. Pour into a casserole dish. Add crushed Ritz crackers on top; dot with butter. Bake at 350° for 30 to 40 minutes.
Mix sugar, oil, eggs and pumpkin. Sift dry ingredients together; add this to your sugar-oil mixture. Bake in a 3-pound loaf pan, greased and floured. Bake at 325° for 50 minutes to 1 hour.
Take fresh pineapple, cut in long pieces. Take the core out and skin the rind off. Put the pineapple on aluminum foil. Cover pineapple with brown sugar and melted butter. Cook until tender.
Brown ground beef and onion; add barbecue sauce, brown sugar and baked beans. Put in shallow baking dish. Cut biscuits in half; put around sides of dish and then add cheese and bake at 375° for about 25 minutes. Serves 6.