HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine beef, tomatoes, garlic, onions, tomato paste and bay leaves. Cook until onions are tender. Add parsley and basil; simmer for 1 hour. Cook lasagna noodles. Shred Mozzarella cheese. Combine egg and Ricotta, salt and pepper. Add Parmesan cheese. Alternate sauce with lasagna noodles and cheese mixture in greased baking dish. Bake for 1 hour at 325°. Will serve 12 people.
Mix peanut butter, butter, confectioners sugar and vanilla. Melt chocolate chips. Add 1/3 stick paraffin to chocolate until paraffin is melted. Let cool a few minutes. Form first mixture into balls. Using a toothpick, dip balls into chocolate mixture. Place on waxed paper and chill.
Marinate chicken 1/2 hour in 1 tablespoon oil, 2 tablespoons soy sauce and 1 tablespoon cornstarch.
Sift together salt, sugar and flour. In a saucepan bring to a boil the butter or margarine, water, Crisco, buttermilk and cocoa; remove. Cool and pour over dry ingredients. Mix well and add eggs and soda. Bake at 400° for 20 to 25 minutes, longer for 9 x 13-inch pan. Frost while hot.
Thaw and drain broccoli; blanch and coarsely chop. Mix all together and bake 45 minutes at 350° in a pan of water.
Crush graham crackers and spread in bottom of oblong dish. Sprinkle about 1/2 cup powdered sugar over graham crackers. Cream butter with 2 cups powdered sugar. Beat the egg whites until stiff and mix with butter and sugar. Pour over crackers. Next layer sliced bananas, then pineapple, then drizzle chocolate syrup over top. Last sprinkle chopped nuts over top and then place cherries all over the cake. Do not cook. Let sit in refrigerator overnight.
Heat milk and butter to 120° (or lukewarm). Add sugar and salt. Stir until dissolved. In a large mixing bowl, combine flour and yeast, then the warmed liquids and mix well (only add about 1/2 of the flour at this time). Gradually add remaining flour to form a stiff dough. Knead dough on well floured surface until smooth and satiny (3 to 5 minutes). Place into buttered bowl and allow to rise in a warm place until double in size (covered). Punch down and place on floured surface. Knead for 2 minutes and divide dough into equal parts and shape accordingly (rolls, bread, etc.). Place into buttered pans and allow dough to rise until double in size. Bake at 350° until brown. Butter top while warm. Makes 2 loaves or 24 rolls. Enjoy!
Mix first 5 ingredients together and put in ungreased glass baking dish (8 x 12-inch) or 9-inch pie plate. Combine remaining ingredients in a bowl and spread on top of apple mixture. Bake at 350° for 40 minutes. Serve warm with cream or ice cream. Serves 12.
Mix in heavy pan on low heat. Cook until it boils and thickens. Let cool. Good over fresh fruit.
Quarter potatoes and set in ice water for 30 minutes. In bag, mix other ingredients (except butter). Put potatoes in bag and shake until coated. Put butter in baking dish and melt. Add potatoes. Bake at 450° to 500°, turning occasionally until done and brown.
Separate each roll, and butter it. Combine sugar, cinnamon and pecans. Sprinkle over each roll. Roll from wide end to point. Place in a greased 9 x 5 loaf pan, forming 2 layers. Bake at 375° for 35 to 40 minutes or until deep brown. Remove from pan at once. Place right side up. Drizzle with topping.
Combine all the ingredients and pour into a Ziploc bag with one or two flank steaks. Marinate overnight and barbecue.
Dice and drain all fruit except strawberries. Combine in a 2-quart casserole; set aside. Boil water; add sugar, boil until clear. Pour over fruit mixture. Freeze overnight. Set out 20 to 30 minutes before serving. Cut in squares (can also be poured into muffin tins with paper liners to make individual servings). Yields 8 to 10 servings.
Bring macaroni to boil, cook until tender and drain. Mix mayonnaise and pickle juice (should be creamy). Open tuna and drain. Salt and pepper to taste. Mix macaroni (elbows), salad dressing and tuna. Chill for 3 hours and serve cold.
Mix and bake cake as directed in a 9 x 13-inch pan. Follow pudding directions and spread over cake. Over this scatter pineapple. Cover with Cool Whip. Sprinkle with coconut. Keep in refrigerator. Top each serving with a cherry.
Crush Ritz crackers and put into an 8 1/2 x 11-inch baking pan. Melt the stick of butter, saving a small amount to place on top. Place shrimp over top of crushed crackers; pour butter over shrimp and crackers. Pour the white wine over mixture. Pour remaining butter over top. Bake at 350° for about 3/4 of an hour.
Pour boiling water over oats. Let stand 20 minutes. Cream shortening, sugars, eggs and vanilla. Add oats and mix well. Add flour, salt, soda and cinnamon. Pour into greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Combine all ingredients and mix well. Drop by spoonfuls into hot oil. Deep-fry until golden brown.
Rinse wild rice in cold water; drain. Cook rice in chicken stock until tender (25 to 30 minutes). In a separate pan, cook and stir celery, onion, mushrooms, carrots and garlic in butter until tender. Add flour and cook; stir 1 to 2 minutes. Add chicken stock with rice, salt, curry powder, pepper and pimento. Mixture can be refrigerated at this point for later use. To serve, heat soup mixture. Stir in half and half, checking for consistency. Serve hot. Garnish with slivered almonds. Makes 6 servings.
Cream butter and sugar until light. Beat in egg, vanilla and salt. Gradually stir in flour. Shape dough into 2 rolls, each about 1 1/2 inches in diameter and 6 inches long. Roll each in 1/4 cup of the pecans to coat outside. Wrap in waxed paper; chill thoroughly.
Marinate first 5 ingredients for 30 minutes, covered, in the refrigerator. Add 1/2 teaspoon garlic salt. Beat 2 eggs in a bowl; place flour in another bowl. Dip chicken pieces first in egg, then in flour. Fry in hot oil until golden brown. Place in an ovenproof dish. Add 1/2 cup cashews and 1/4 cup green onion tops. Keep warm in a 250° oven while making sauce.
Beat together eggs and sugar until thick and yellow. Add zucchini; mix well. Add oil and vanilla; mix well. Add dry ingredients and nuts; mix. Pour into 2 greased and floured loaf pans. Bake at 350° for one hour.
Cream shortening and sugar. Add eggs and molasses. Sift together dry ingredients. Slowly add to creamed mixture, lastly adding raisins and chopped walnuts. Make 6 strips on cookie sheets (2 strips per sheet). Bake at 375° for approximately 9 minutes.
Slice bread into 16 even slices, but not all the way through. Butter bread slices, if desired. Preheat oven to 425°.
Mix Kool-Aid, juices and sugar. Refrigerate. When ready to serve, add ginger ale and sherbet.
Mix all together; put in greased baking dish. Top with crushed chips and bake at 450° for 20 minutes. Serve warm.
Peel, quarter and boil potatoes until barely tender. Drain, cool and grate on large side of grater (or lightly mash). In large bowl, gently mix all ingredients, except butter. Place mixture in greased, shallow pan. Top with melted butter. Bake at 400° for 30 minutes. If made day before, add butter just before baking.
Heat 1 inch water to boiling. Add cauliflower and broccoli. Heat to boiling; reduce heat. Cover and cook 5 minutes; drain. Rinse under cold water, drain. Rinse peas under running cold water to separate; drain. Mix mayo, yogurt, lemon juice, salt and pepper in 2 1/2-quart bowl. Add rest of ingredients. Toss. Cover and refrigerate at least 4 hours. Stir in tomatoes. Serves 8.
Cook spaghetti; drain and wash. Add Wish-Bone dressing and 1/2 bottle Salad Seasons. Mix and marinate overnight. Add bell pepper, onion, tomatoes and meat.
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in cool whip, blending well. Spoon into crust. Garnish with pie filling. Refrigerate.
Preheat oven to 350°. In a bowl, combine flour, oats, brown sugar and butter; mix well. Reserving 1/2 cup, press remaining oat mixture on bottom of a 13 x 9-inch baking pan. Bake 10 minutes. Pour sweetened milk evenly over crust. Sprinkle with nuts and chocolate chips. Top with remaining oat mixture. Press down. Bake 25 to 30 minutes. Cool, then cut. Keeps well frozen. Makes 36 bars.
In large bowl, combine flour, sugar, butter and vanilla; mix until thoroughly blended. Shape into 1-inch thick logs; cut into 1/2-inch slices. Roll between palms of hands or on board into 2-inch fingers. Bake at 350° on ungreased sheet for 10 to 12 minutes; cool. Melt over hot (not boiling) water the chocolate pieces and shortening; remove from heat. Dip in cookies; roll in nuts or sprinkles. Place on waxed paper tray; chill until chocolate is firm (about 1 hour). Makes 4 dozen cookies.
Brown meat and onion in large frypan. Cook noodles as directed on package in medium boiler while meat is browning. Drain meat to remove fat. Return meat to heat, add tomato sauce, can tomatoes and chili mix, cook to blend ingredients. Drain water from noodles. Layer noodles, meat mix, cottage cheese and Cheddar cheese. Keep layering. If necessary, repeat layering. Top with Parmesan cheese. Cook at 325° for 30 minutes. Cool some and cut in squares. Serve with salad and rolls.
Dissolve jello with boiling water, but do not add cold water. Stir in sherbet until melted. Add mandarin oranges and juice. Let set in refrigerator.
Mix first 3 ingredients together and add the remaining ingredients. Mix thoroughly and pour into an unbaked pastry shell. Bake at 425° for 5 minutes; reduce temperature to 325° and bake 35 to 40 minutes longer or until golden brown.
Melt 3 tablespoons margarine in a large skillet. Saute chicken breasts in margarine, cooking at medium heat about 3 minutes a side. Remove chicken breasts from skillet and store in a covered dish for warmth. Leave fat and crumbles in skillet. Add 1 cup chicken broth and 1/2 cup Marsala wine, stirring as they are added. Heat until just short of boiling. Then add garlic salt, oregano and tarragon leaves. Stir to assure good distribution. Then simmer for about 3 minutes. Then add onion, green pepper and straw mushrooms, stirring as you add. Cut heat to simmer and let simmer for about 5 minutes. Insinuate the cornstarch dissolved in water, stirring broadly as you add. Raise heat to high and cook until mixture thickens and is bubbly. Reduce heat and simmer once more. Add the cayenne pepper and stir strongly, to assure good distribution in the mix. Stir and cook until mixture is thick and bubbly. Re-introduce chicken breasts. Cover and let simmer for about 12 minutes, turning once every 3 minutes and basting the breasts with the sauce. Remove chicken from skillet and place on serving dish. Garnish, if desired, with parsley and/or lemon slices. (Garnish after covering the chicken with the sauce, on serving dish.)
In a large pot, saute salt pork until golden. Remove with slotted spoon, save. Add onion, saute until soft. Add potatoes and salt to pot. Add enough water to cover for about 15 minutes. Add fish and simmer until easily flaked with 2 prong fork into large pieces and until cooked. Add milk and pork cubes, correct seasonings.
Cook macaroni by directions on box. Drain. In a large dish put a layer of macaroni, layer of cheese, several pats of butter, salt and pepper and a small amount of milk. Continue layers until all ingredients have been used, ending with cheese on top. Bake at 350° about 15 to 20 minutes.
Mix all ingredients except chips and syrup. Pour batter into pan by thirds and pour syrup and chips between layers of batter. Bake for 45 to 55 minutes at 350°.
Combine artichoke, chili peppers, cheese and mayo. Turn into an 8-inch round baking dish. Bake at 350° for 20 minutes. Serve warm.
Mix eggs, butter (melt), milk, flour, sugar, salt and pepper. Pour over corn. Mix well. Cook for 40 to 45 minutes.
Pour 1 cup spaghetti sauce in a 9 x 13-inch pan. Add a layer of noodles. Spread half of ground chuck on top of noodles, then sprinkle garlic powder, salt, pepper and half of onion. Spoon on half of cottage cheese, then some American cheese. Cover with 1 1/2 cups spaghetti sauce. Repeat, using rest of ingredients. Pour on 2 cups spaghetti sauce. Press down; pour on hot water gently over top. Press down again. Cover with foil.
Brown margarine in a skillet. Add brown sugar and 4 tablespoons canned milk. Cook to a taffy. In a 2 to 3-quart double boiler pan beat egg yolks (set aside whites for meringue) and thicken with cornstarch. Add 3 cups milk and vanilla. Stir in mixture from skillet and cook until thick. Stir constantly. Cool. Put into baked 10-inch pastry crust; top with meringue. Brown meringue in 400° oven for 10 minutes or until delicately brown.
Put the Starter in a large mixing bowl. Scald milk and add sugar, shortening and salt. When cool, add to the starter. Place dough in a greased bowl. Brush top lightly with melted shortening. Cover with a cloth and let rise until double in bulk, about 1 hour and 20 minutes. Punch down; let rise until double. Roll into a ball. Let rest 10 minutes. Shape into a loaf and place in loaf pan. Let rise to double in bulk. Bake at 400° until brown.
Remove cartilage from crab meat. In a bowl, mix bread crumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, salt and pepper together well. Pour mixture over crab meat and fold in lightly but thoroughly. Form into six cakes. Saute in butter for 3 minutes or until golden brown, turning once.
Mix all dry ingredients. Dissolve yeast in warm water. Mix with dry ingredients. Knead well. Roll out and cut with biscuit cutter. Brush with butter and top with another circle. Let raise for 1 hour in warm place. Bake at 350° for 10 to 15 minutes.
Cut flour, shortening and salt together. Add cold water, egg and vinegar. Mix together. Roll out and bake as recipe directs.
Heat oven to 350°. Grease two 9 x 5 x 2 3/4-inch loaf pans with butter flavor Crisco. Flour lightly. Combine butter flavor Crisco, sugar, eggs, grated lemon peel, lemon juice and vanilla in large bowl. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at high speed for 5 minutes, scraping bowl occasionally. Combine flour, baking powder and salt in medium bowl. Add to batter alternately with milk at low speed. Beat until batter is smooth after each addition; pour into pans. Bake at 350° for 58 to 62 minutes, or until deep golden brown and toothpick inserted in center comes out clean. Cool on cooling rack for 20 minutes. Turn out of pan onto rack; cool completely. Makes 2 loaves.
Sift dry ingredients into bowl. Add milk and egg and mix well. Drop into deep heated fat by the spoonful. Grease should be at least 375°. Fry until golden brown. Drain on paper towels. Roll in powdered sugar.
Soak fruit with jelly overnight. Add 2 beaten eggs, pecans, sugar, raisins and butter to fruit and jelly mixture. Separately sift together dry ingredients, mixing well. Then add to fruit mixtures. If necessary, add more flour to desired consistency.
Mix crumbs and butter. Pat into bottom of 9-inch pie plate or quiche dish. Freeze while preparing chocolate sauce and filling. Melt chocolate in cream over low heat, stirring occasionally. When melted and thoroughly blended, remove from heat, add vanilla and chill until thickened.
Boil potatoes in jackets. Cool, remove skins and grate. Melt butter in double boiler. Put in cheese, small amount at a time. Add onions, sour cream and milk. Combine with potatoes. Put in a buttered 2 1/2-quart casserole. Bake at 325° for 1 hour.
Cook onion in butter. Add flour and seasoning. Stir in sour cream. Add pimento and green beans. Top with cheese and bread crumbs. Bake 1/2 hour to 45 minutes at 350°.
Cut up apples and mix with sugar in a large bowl. Sift all the dry ingredients and blend with apples and sugar. Add eggs, oil, vanilla and nuts. Mix well. Pour into a 9 x 13-inch greased baking pan. Smooth over. Bake at 350° for 50 minutes.
Mix all ingredients together in large bowl. Shape into balls. Bake on ungreased sheet at 400° for 15 minutes, or until brown. Makes about 50.
Boil 2 quarts water in pot. When it begins to boil, take meal with a spoon a little at a time and sprinkle meal in water while boiling. Put a dash of salt in the water. Stir until meal begins to thicken. Test to see if thick enough. Get a small bowl of sweet milk and put some of the mush in it and serve. Put sugar in if desired. Nourishing on a cold day. Also it can be sliced and fried if desired.
Brown steak and place in bottom of casserole dish. Place onion slices over meat. Mix together all remaining ingredients, except salt and pepper. Pour over meat. Salt and pepper. Cook at 350° for 2 hours. Serve over steamed rice.
Crumble cooked bacon over broccoli; add cheese, onion and tomatoes. In separate bowl mix mayonnaise, sugar and vinegar. Add to broccoli mixture and toss.
Mix everything together. Boil for 1/2 hour. You can add more cayenne pepper to make hotter. Great on spareribs or pork chops.
Lightly brown ground beef, onion and garlic in frying pan; drain. Add tomato sauce, tomato paste, water, Parmesan cheese, Italian seasoning, salt and pepper; cook slowly, covered, for 20 minutes, stirring occasionally. Mix cottage cheese and nutmeg. Spread 1 cup of meat sauce in bottom of 9 x 13-inch baking dish.
Butter a 9 x 13-inch pan, place pineapple in bottom of pan, then layer pie filling. Spread dry cake mix evenly on top, next layer pecans, then cut sticks of butter into 1/4 pats cover top of pecans. Finally top with brown sugar. Bake 1 hour at 350.
Place 10 onions on a rack over water in a saucepan. Cover and cook 30 minutes. Run under cold water and peel.
Brown hamburger, bacon and onion in skillet. Drain well. Mix these and all the other ingredients together in a large baking dish or pot. Cook until it boils, then bake, uncovered, 1 hour at 350°.
Melt margarine. Add brown sugar and cream together. Cook a few minutes until hot and bubbly. Then add 10x sugar. Beat well to cool.
Cut sausage into 1/2 inch slices. Mix water, milk and sauce package from potato mix. Add potato slices, sausage, peas and carrots and onions. Bake at 350° for 1 hour or until potatoes are done.
Roll chilled dough 1/4 inch thick on a floured board. Spread with soft butter, then mixture made of brown sugar, cinnamon and chopped walnut meats. Roll as for chocolate roll and cut dough in 1-inch pieces. Place cut side down in a large buttered muffin pan. Sprinkle with brown sugar. Cover and let rise until double the size, about 2 hours. Bake in a moderately hot oven.
Mix sugar, butter, cornmeal, salt and milk together and cook into a thin mush. Cool. Dissolve yeast in lukewarm water. Beat eggs well. Add yeast and eggs to the cooled mush mixture. Add flour. Knead into a soft dough. Let dough rise until double in bulk. Shape into rolls and bake at 375° until golden.
Spread coconut and pecans over bottom of 10 x 14-inch cake pan. Mix cake according to directions on box. Spoon over nuts and coconut mixture. Cream the cheese, butter, powdered sugar and vanilla. Spoon over cake mix. Bake at 350° for 45 to 50 minutes.
Peel tomatoes. Cut unpeeled eggplant into squares. Slice onion and peppers. Saute onions in plenty of oil until soft. Add peppers, then eggplant. Ten minutes later, add tomatoes. Simmer, covered for 15 minutes and uncovered for 15 more. Good hot or cold. Goes well with roast lamb and noodles.
Brown meat and drain. Add tomato sauce, flour, onion soup mix and water. Simmer 5 minutes. Add macaroni, then pour in baking dish. Top with cheese. Bake at 400° for 15 minutes.
Bring water to boil. Add tea bag, lemon drops, and mint leaves. Turn off heat. Leave mixture to steep until cool. Remove tea bag and mint leaves. Serve over ice.
Slit peeled shrimp down center to butterfly leaving tails on. Remove veins. Place butter in a bowl; mix in rest of ingredients to blend completely. Put shrimp on a shallow broiling pan. Place a dab of butter mixture on each shrimp. Broil about 5 minutes. Makes about 6 servings.
Mix ingredients together and make into balls. Cook at 425° for 15 minutes or until done.
Season chicken with Season-All and black pepper. Put in casserole dish. Slice garlic on top of chicken. Put melted butter over chicken. Broil on high for about 15 to 20 minutes.
Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add remaining ingredients and toss to coat. Cover and refrigerate for 2 hours or overnight. Yield: 12-14 servings.
Cook and drain broccoli. Then chop and add cheese, soup, eggs, mayonnaise and onion. Mix well and place in buttered baking dish. Mix melted butter and crushed Ritz crackers; sprinkle over broccoli mixture. Bake at 350° for about 30 minutes, until top is bubbly and brown. Double or half as needed. Serves 8 to 10.
Clean chicken and cut into serving pieces. Season with salt and pepper. Brown onion in olive oil and add chicken. Brown lightly on both sides. Add tomatoes, carrots, celery, green peppers and mushrooms. Cook until chicken and vegetables are tender.
Combine all ingredients. Pour into greased and floured oblong pan. Bake at 325° for 55 minutes.
Mix all ingredients and put into unbaked pie crust. Bake at 300° for 50 to 60 minutes or until golden brown. Makes 2 pies.
Place cabbage, milk and salt in a tightly covered pan. Steam cabbage until tender when tried with a fork. In a small jar, pour 4 tablespoons water. Add 3 tablespoons flour. Place cover on jar and shake mixture until smooth. Stir butter and flour and water thickening into cabbage. Cook 5 minutes, stirring well. Yields 5 servings.
Mix all ingredients and put in muffin pan. Bake at 350° until brown.
Sift sugar. Cream together sugar and butter until fluffy. Add flour, baking powder, milk, salt, extract and rind. Flour fruit in a little extra flour. Add to mix. Add nuts. Grease tube pan. Bake at 350° for 1 hour or until done.
Combine sugar, brown sugar, salt, spices, milk and eggs; beat. Sift flour with soda and add to sugar mixture. Add to nuts and raisins. Bake at 375° or 400° until brown.
Mix sugar, cornstarch and orange juice until smooth, stirring constantly. Bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in 1/4 cup lemon juice and lemon rind. Cool completely. Fold in 6 cups of assorted fresh fruit. Turn into pie shell. Chill 4 hours.
Combine cheese, flour and seasonings. Dip chicken in combined egg and milk. Coat with cheese mixture. Place in baking dish. Pour margarine over chicken. Bake in 350° oven for 1 hour or until tender.
Lay half of bread in greased pan (13 x 9-inch). Put cheese and ham on top of bread. Cover with rest of the bread. Mix everything else except corn flakes and butter. Pour mixture over bread. Cover and refrigerate overnight. Stir corn flakes into melted oleo next day. Sprinkle over top of sandwiches. Bake, uncovered, at 350° for 1 hour.
Preheat oven to 375°. In food processor, process sugar with orange rind until fine (about 1 minute). Add butter and process until creamy. Add eggs, one at a time, and process until blended. Add yogurt, baking soda and nutmeg. Process. Sprinkle pecan and flour over mixture gradually and process briefly. Place batter in greased muffin tins. Bake 20 to 25 minutes.
Mix powdered sugar, cream cheese and 1/2 large Cool Whip. When crust is cooled, spread with cheese mixture. Mix Jell-O pudding with milk; pour over cheese layer. Spread rest of Cool Whip on top. Cool until firm; keep refrigerated.
Combine 1 1/4 cups flour and 1/3 cup sugar in a medium bowl; cut in 1/2 cup butter with a pastry blender until mixture resembles coarse meal. Press mixture evenly into a greased 9-inch square pan. Bake at 375° for 15 minutes.
Mix sugars, shortening and eggs until creamy. Add rest of ingredients and mix. Drop on greased cookie sheet. Bake at 375°.
Preheat oven to 375°. In a heavy 2-quart saucepan, melt butter. On piece of wax paper, combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt and salt. Dip chicken breasts in melted butter, then roll in crumbs to coat. Place in ungreased baking dish. Bake for 50 to 60 minutes, or until golden brown. Add wine, green onions and parsley to remaining melted butter. When chicken is golden brown, pour butter sauce mixture around and over. Return to oven for 5 minutes. Serve with sauce spooned over. Yield: 4 half breasts.
Preheat oven to 350°. Combine ingredients. Pour into a greased and floured 9 x 12-inch pan. Bake 30 minutes or until cake springs back.