HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ground meat and form into balls. Fry in 1 tablespoon oil with garlic and onion. Brown well. Add tomato juice, tomato paste, salt, pepper and oregano. Cover; simmer for 2 hours. Then add mushroom soup and Parmesan cheese. Combine with 1 pound cooked spaghetti. Pour into 3-quart casserole. Bake in a 350° oven for 30 minutes. Serves 8 to 10.
Whip in blender until mixed well. Pour in dish and put in freezer for 15 to 25 minutes. Eat your heart out!
Combine all ingredients together. Put in well-buttered baking dish in oven at 350° until knife comes out dry, about 1 hour.
Preheat oven to 425°. Sprinkle the crumbled bacon over the bottom of the tart shell. Combine the eggs, cream, salt, nutmeg and cayenne pepper in a bowl and beat to mix thoroughly. Sprinkle the cheese over the bacon and ladle the mixture over all. Bake for 15 minutes at 425°. Lower the heat to 350°. Bake for 30 minutes more or until a knife inserted into the center comes out clean. Serve in wedges, hot or cold. (Can add mushrooms and onions cooked in bacon grease.)
Cook pumpkin or sweet potatoes, then mix all other ingredients. Bake in loaf pan at 350°.
Heat oil to 375°. Remove husks and silks from corn. Wash and dry thoroughly with paper towels. Cut in 3-inch lengths. Place 3 to 4 pieces of corn in oil at one time. Be careful as oil is apt to splatter. Fry until lightly browned, 3 to 4 minutes. Drain on paper towels. Salt. Makes 6 servings.
Mix sugar and cornstarch together in top of double boiler. Add water. Combine egg yolks with juice. Beat. Add to rest of mixture and cook until thick over boiling water for 25 minutes. (This does away with starch taste.) Now add lemon flavoring, butter and vinegar. Stir thoroughly. Pour into a deep 9-inch baked pie shell and let cool. Cover with meringue and brown.
Mix all ingredients well. Pour into a well-greased and floured tube or Bundt pan. Bake at 300° for approximately 55 minutes. Remove from pan immediately. When cool, sprinkle with powdered sugar.
Mix together Oreos and butter and spread in 9 x 13-inch pan. Press firmly and put in freezer. Spread ice cream (slightly melted) over crust. Pour chocolate syrup over ice cream. Return to freezer until ice cream is firm. Spread 1 (12 ounce) container of thawed Cool Whip over ice cream. Top with chopped nuts and mini chocolate chips.
Mash bananas. Add sugar and shortening and mix well, by hand or using a mixer. Add the eggs and mix well. Add the flour, baking soda, salt and nuts and mix well. Pour into a greased loaf pan. Bake at 350° for approximately 1 hour. Test with a toothpick for a clean test. Remove from oven and cool on a rack for 10 minutes before removing the bread from the pan. Cool right side up and slice when cool.
Preheat oven to 350°. Mix milk, egg, oil and vanilla. Add to dry ingredients. Stir until blended. Pour into a greased and floured loaf pan, 9 x 5 x 3-inches. Bake 1 hour.
Saute onion, bell pepper and celery in butter until soft. Add wine, cumin, cilantro, chili powder and cayenne. Bring to a simmer then add sausage, beans and tomato sauce. Return to simmer them reduce heat to low and stir occasionally. If bean mixture becomes too thick, thin it out sparingly with a little chicken or beef broth. Serve over white rice. This recipe makes 4 generous portions but may be halved or multiplied to serve 2 -20.
Heat butter and brown sugar in saucepan with nuts until melted. Spread in bottom of pie shell. Bake at 450° for 5 minutes. Cool.
Heat vinegar, sugar, pepper, salt and oil only over low heat until it comes to a boil. Pour gently over vegetables and chill overnight.
Combine soy sauce, garlic, ginger and sesame oil. Pierce pork tenderloin with fork. Place tenderloin in heavy-weight Ziploc plastic bag. Pour mixture over the meat to coat. Seal bag. Marinate overnight in refrigerator.
Melt butter in large heavy saucepan. Stir in sugar, syrup and salt; bring to boil, stirring constantly. Continue to boil for 5 minutes without stirring. Remove from heat and stir in vanilla and baking soda. Pour mixture over popped corn; mix well. Put into 2 large deep pans. Bake at 250° for 1 hour, stirring every 15 minutes. Cool and put in covered container.
Mix all ingredients in a bowl. Stir until all ingredients are blended. Pour into a greased 13 x 9-inch pan. Bake at 325° for 25 minutes.
Mix all of the ingredients together. Fill empty clam shells. Bake for 30 minutes at 350°. Have the kids collect the shells at the beach and keep a batch on hand.
Mix juice with lemon juice and ginger ale. Fill glasses halfway with liquid mixture. Drop a scoop of sherbet or ice cream into each glass. Stir and serve.
Wrap herbs in cheesecloth. Let herbs steep in Port wine, Madeira and sherry a couple of hours in a big pot. Heat up slowly. Take sugar and place on a rack over the pot with the herbs and wine mixture. (You can also place the sugar in a metal conical sieve.) Heat cognac in a small pot; pour hot cognac over sugar (light it), then ladle wine mixture over burning sugar until dissolved. Cover; heat to boiling. Pour through a strainer.
Fry bacon until half done. Chop onion. Mix all ingredients together. Put in bean pot or ovenproof dish. Bake 5 to 6 hours at 250°.
In a Dutch oven, cook the beef; drain off fat and remove. Add the onions. Cook until translucent and remove. Add pepper. Cook until tender. Return onions and ground beef to the pot. Add all remaining ingredients. Stir. Bring to a boil and lower heat to a simmer; simmer for 20 minutes to cook potatoes. Serve hot.
Cook figs and sugar 10 minutes. Add Jell-O and cook it in good, then pour into containers.
Combine all ingredients in a large bowl. Mash with hands until all Bisquick has been mixed in. Separate mixture into 16 equal sections. Each section will make one serving of balls. Form each section into an equal number of balls. Lightly spray a cookie sheet with nonstick spray. Bake at 350° until light brown. One serving equals 2 Protein, 1/2 Fat and 3/4 Bread.
On salad plates, arrange spinach, strawberries, oranges and onion. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Serve immediately.
Remove all green peel and pink flesh from rind. Cut into 1-inch square pieces or smaller if you wish. Combine the 1 gallon of water and salt to make a mild brine; pour over rind pieces and soak overnight. Drain well and cook in clear water for 30 minutes. Drain. Tie cinnamon and cloves in a cheesecloth bag. Combine sugar and 8 cups of water in a kettle. Add lemon, spice bag and boil minutes. Then add rinds, well drained, and cook until transparent. Remove spice bag. Pour into sterilized jars and seal.
In a skillet over medium heat, cook sausage until almost done. Add onions and mushrooms; saute until sausage is no longer pink and onions are tender. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir cream cheese into warm sausage mixture; mix well. Separate crescent rolls into triangles and cut each triangle in half lengthwise. Place one teaspoon filling on wide edge of triangle. Roll wide edge of dough toward the point of the triangle. Bake at 375° for 9 to 11 minutes or until golden brown. Yield: 64 puffs.
Pour the orange juice into a chilled 10 ounce wine glass and fill with champagne.
Place each chicken breast half between 2 sheets of waxed paper. Flatten chicken to 1/4-inch thickness using a meat mallet or rolling pin; set aside. Saute onion, garlic and mushrooms in butter until tender; drain. Stir in salt. Roll out each patty shell to 1/8-inch thickness. Spread 1 heaping tablespoonful of onion mixture on each, leaving a 1/2-inch border. Place 1 chicken breast half over vegetable mixture. Moisten edges of pastry with water; roll up, jellyroll fashion. Place, seam side down, on a lightly greased 15 x 10 x 1-inch jellyroll pan, pressing edges to seal. Brush with egg; bake at 425° for 30 minutes or until golden brown.
Cream together white sugar, margarine, eggs and applesauce. Slightly flour walnuts and raisins. Mix all ingredients together. Bake at 350° for 1 hour.
Melt the oleo in a 1 1/2-quart baking dish. Mix rest of ingredients together and place in baking dish on top of the oleo. Top with a little grated cheese. Bake at 350° for 30 minutes in a preheated oven.
Parboil broccoli; drain. Cook rice & mix well with broccoli. Place in 8 X 8 greased pan. Saute butter & onion slices. Add cheese & soup. Mix well. Pour over broccoli & rice mixture. Bake for 45 minutes at 350 degrees.
Combine the first 6 ingredients. Pour mixture in a 9 x 13-inch greased pan. Sprinkle the yellow cake mix, walnuts and melted butter over top. Bake 1 hour at 350°. Cool for 10 minutes. Serve with ice cream or Cool Whip and slivered walnuts. Then refrigerate.
Layer 1/3 broccoli, 1/3 mixture of mayonnaise, chicken soup, celery soup, lemon juice and pepper and 1/2 chicken and shrimp mixture. Repeat twice more. Refrigerate up to 8 hours. Bring to room temperature before cooking. Bake, covered, at 350° for 30 minutes.
Combine all ingredients. Blend well. Mold into loaf and place in a low baking dish. Dress top of meat loaf with bacon strips and catsup. Bake at 350° for 1 hour.
Mix together in casserole dish. Fill almost to top with milk. Cover with two small bags barbecued chips. Cook at 350° until cheese and butter are melted.
Brown meat, onions and celery. Add everything else and bake at 350° for 1 hour, or cook in kettle on low.
Soak raisins in hot water. Mix well. Cut with a large cookie cutter. Bake at 375°.
In a mixing bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Stir in extracts. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until cakes test done. Cool for 10 minutes in pans before removing to wire racks to cool completely.
Fry bacon crisp and break up. Save grease. Beat eggs and add rest of ingredients. Add bacon grease and beat until thick. If it doesn't thicken, add the cornstarch and bring to a boil, stirring constantly. Add bacon. Pour over potato salad mixture.
Cream oil, sugar, eggs and vanilla; sift together flour, soda, cinnamon and salt. Combine both previous mixtures and add apples and nuts. Bake at 350° for 40 to 45 minutes.
Preheat the oven to 350°. Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Bake in greased and floured tube pan (10-inch) or fluted for 45 to 55 minutes until center springs back. Cool 25 minutes, then invert onto serving plate.
Prepare jello. Add frozen strawberries. Stir until thawed. Add sliced bananas. Pour half the mixture in a 9-inch square dish. Put in freezer until it sets. Spread a layer of cream cheese and remaining half of the jello mixture and refrigerate until set.
Cut angel food cake in half. Layer half cake, half pudding and half pie filling. Alternate layers again. Top with Cool Whip. Refrigerate for about 3 hours.
In a 6-quart pan, combine sugar and milk. Stir well. Cook over medium heat, stirring constantly. When heated, add margarine and continue stirring until mixture reaches soft ball (240°). Remove from heat; add bits and marshmallow cream. Blend well. Stir until slightly thick. Pour in pan and cool. Makes 8 pounds of candy.
Mix all ingredients well, except cheese. Pour 1/2 of mixture into well-greased skillet. Spread the cheese over this evenly. Add remaining mixture over cheese. Bake at 400° for 35 to 40 minutes.
Place on top of a double boiler the semi-sweet chocolate bits, condensed milk and margarine. Cook over medium heat until all is melted, stirring constantly. Remove from heat. Stir in nuts and marshmallows. Pour into an 8 x 12-inch pan (buttered). Refrigerate for several hours. Cut into 1-inch squares.
Cream together butter and brown sugar until fluffy. Add eggs, oatmeal, flour, soda, salt, pecans, cinnamon, vanilla and raisins. Mix together. Form into a ball, size of an egg. Place on cookie sheet with room to spread. Bake 12 minutes at 325°.
Mix pecans, flour, 2 tablespoons sugar and oleo. Press into 9 x 13-inch pan. Bake 15 minutes at 375°.
Fill a 13 x 9-inch pan with broccoli. Cover with chicken. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese and fresh bread crumbs. Bake at 350° for 30 minutes.
Cream butter, shortening and sugar. Separate eggs. Add yolks to creamed mixture, then mix in flour, soda and buttermilk. Beat well. Add vanilla and mix. Stir in nuts and coconut. Beat egg whites until stiff. Fold egg whites into mixture. Spoon batter into three layer pans. (Pans need to be greased and floured.) Bake at 325° to 350° for 35 to 40 minutes or until you can stick the layers with a fork and the fork comes out clean. Let the cake cool a little before frosting.
Melt butter; slowly add cream cheese. Stir until melted. Combine mixture well with a hand mixer or wire whip. Add crab meat; reheat, adding garlic salt and Tabasco to taste, thinning with milk if necessary. Serve in a chafing dish with bread cubes.
Cut biscuits in fourths. Dip in melted butter, then in onion soup mix. Bake approximately 8 minutes, but watch them. Serve warm. Bake at 400°.
Brown hamburger; add all ingredients and cook. Serves 4. You may double recipe and serve 6 to 8 people. Serve with French bread. Use brand names for best results.
Sift dry ingredients together 3 times. Add other ingredients gradually. Beat thoroughly until well blended. Preheat oven to 325°. Pour batter into greased and flour tube pan. Bake 1 hour and 30 minutes at 325°. Cool before removing from pan. This cake gets moist as it keeps.
Mix butter, sugar and cream cheese. Mix Cool Whip, milk and pudding, then mix with cream cheese mixture. Layer in flowerpot the Oreos and cream cheese mixture, ending with Oreos on top. Put fake flower in center. Refrigerate.
Wrap boneless breasts around ham, Swiss cheese and a few asparagus spears. Place in baking dish. Combine soup, the rest of the asparagus, mushrooms, sour cream, Parmesan cheese and wine. Pour over chicken. Bake about 1 hour at 350°.
Combine cold pack cheese food and softened cream cheese; mix until well blended. Add remaining ingredients; mix well. Mold into bell shapes, using cold pack containers lined with plastic wrap. Chill until firm. Unmold and garnish with pimiento strips. Spread over Nabisco Triscuit wafers. Yield: 2 bells.
Mix margarine, vanilla and sugar together. Add eggs, flour and then nuts. Pour into greased pan. Bake at 325° for 25 to 30 minutes.
Mix first 3 ingredients. Work until mixture is coarse like meal. Pour over apple mixture. Melt butter and pour over mix in pan. Bake at 350° until brown and crisp.
Cut beef into paper-thin slices; sprinkle slices with tenderizer according to package directions. Heat salad oil in large skillet over high heat. Add beef slices; cook briefly, just until red color disappears. Add peppers, scallions and celery; cook 3 to 5 minutes, stirring frequently. Blend water with cornstarch; stir in remaining ingredients except rice. Stir quickly into beef mixture. Stir constantly until slightly thickened and boiling. Serve with rice and canned Chinese fried noodles.
Melt in large skillet margarine. Add ground beef. Cook until brown, stirring with fork. Put through food mill. Add kidney beans and stir well. Add onion, green pepper, tomato soup, chili sauce, chili powder, salt and pepper. Stir well and cover. Cook over low heat for 1 hour. Serve with toasted hamburger rolls. Makes 6 servings.
Preheat oven to 350°. Spray a 12-cup muffin pan with nonstick cooking spray. In medium bowl, combine flour, sugar, cinnamon, salt, baking soda and baking powder. In a large bowl with wire whisk or fork, mix fruit, yogurt, egg substitute, applesauce, raisins and vanilla until well blended. With spoon, stir flour mixture into fruit mixture just until flour is moistened. Spoon into pans. Bake 20 minutes or until toothpick inserted in center of muffin comes out clean. Cool 10 minutes. Remove from pan. Makes 12. These freeze well.
In a large skillet, brown hamburger. Drain off fat. Add taco seasoning and tomato sauce. Mix well. Grease a 9 x 13-inch cake pan. Place a layer of taco shells in bottom of pan, cutting to fit. Spread 1/3 of the following ingredients over them: meat, olives, mushrooms and cheese. Make second and third layers, starting again with the taco shells and ending with cheese. Bake in a preheated 350° oven for 30 to 40 minutes or until meat is hot in center. Allow to stand for 5 minutes before serving. Cut into squares and serve. A tossed salad goes good with this meal.
Allow sausage to soften to room temperature. Add biscuit mix, Worcestershire sauce, cheese and enough water to mix. Shape into small balls and bake 10 minutes at 350°.
Place chicken on warm platter. Pour fat from pan into bowl, leaving brown particles in pan. Return 3 tablespoons fat to pan. Blend in 3 tablespoons flour. Cook over low heat, stirring until mixture is smooth and bubbly.
Empty peas into medium-size pan. Add can of water. Bring to a boil. Drop in pieces of biscuits, one at a time. Reduce heat to low. Cook until dumplings are done, approximately 10 minutes. Remove from heat. Add butter, salt and pepper. Serve.
Line dish with vanilla wafers. Mix vanilla pudding according to directions. Blend in sour cream and Cool Whip. Refrigerate for 24 hours or overnight.
Mix first 4 ingredients in a 9 x 13-inch baking dish. Lay pork chops on top of rice mixture. Bake for 1 1/2 hours at 350°. Smells wonderful while baking.
In a large skillet, saute onion in butter until tender. Add water and dill; bring to a boil. Reduce heat and simmer uncovered for 4-5 minutes. Add milk; stir in lemons and pepper. Top with fillets. Cover and simmer for 12-15 minutes or until fish flakes easily with a fork.
Mix all ingredients except 1 cup pecans. Shape in ball then roll in rest of pecans. Chill overnight. Serve with crackers.
Bring water, bouillon and butter flavoring to a boil. Add cabbage. Cover and simmer gently for 10 minutes, stirring occasionally.
Soften and blend cream cheese and sugar. Mix together drained pineapple, strawberries, bananas and 1/2 cup nuts and fold in Cool Whip well. Place mixture into a large glass dish or loaf pan. Freeze solid; slice to serve. Keep unused portion frozen.
In medium bowl combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons of salmon mixture on each tortilla. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate 2 to 3 hours. (Can also be frozen.) Slice each tortilla into bite size pieces. Yields 48 appetizers.
Mix all ingredients. Put in a pie crust. Bake 10 minutes at 400°, then turn down to 350° for 40 minutes. Yields two 9-inch pies.
Mix first 8 ingredients in a small bowl. In another bowl, mix 1/4 cup cocoa and 3/4 cup brown sugar. In a small 8 x 8 x 2-inch pan, add the first 8 ingredients after they are mixed together. Then pour the second bowl of cocoa and brown sugar mix on top of batter. Next, pour water over the top.
Meat may be frozen, no need to thaw. Place meat into large casserole (5 or 6 quarts). Place meat in casserole dish. Place vegetables around it, sliced, and the onion on top. Sprinkle with sugar, cornstarch, salt and pepper. Pour tomato juice over all. Bake at 250° for 4 hours, covered. Do not open oven until done.
Combine milk, eggs and cracker crumbs; add meat, mixing well. Shape into a loaf. Place in baking pan. Bring to a boil the brown sugar, vinegar, water and mustard. Pour it on top of meat loaf. Bake at 350° for 1 hour and 15 minutes.
Allow butter and cheese to soften. Then work butter and cheese together by hand. Then add the flour, salt, Tabasco sauce and Rice Krispies. Shape by hand into wafers about the size of a silver dollar. Bake at 325° on an ungreased cookie sheet for approximately 12 to 15 minutes or until lightly browned.
Crush ice in blender. Whirl ice cubes with water until ice is crushed, then pour water off. Or put ice cubes in an old pillowcase and pound with a hammer to crush them finely. Then fill a cup 1/2 full of crushed ice. Pour over a few tablespoons of any kind of juice and stir.
Mix together cream cheese, tuna fish and onion. Form into log shape. Roll in almonds.
Mix together. Shape into balls for appetizers, into croquettes or patties or into a loaf. Bake at 375° for 10 minutes for balls, 20 minutes for croquettes and 30 minutes for loaf.
Spray Bundt pan well with Pam, sprinkle pecans in pan. Mix 1st five ingredients on low for 30 seconds. Then medium for 2 minutes. On low add sour cream. Stir in chocolate chips. Bake 1 hour or until done at 350°. Cool at least 1 hour before removing from pan (very good).
Tip: Since I have had to limit my salt intake for years, I leave the salt out of this recipe.
Base: Use cake mix. Save 1 cup. Add 1/4 pound melted butter and 1 beaten egg. Press mixture into bottom of greased and floured 9 x 13-inch pan.
Place beans in a large Dutch oven. Cover with 2-inches water. Soak 6 to 8 hours. Add ham bone and bring to a boil. Lower heat and simmer covered about 2 hours. Add veggies, salt and pepper and stir to mix. Simmer covered for 1 hour.
Melt margarine; add peanut butter, then add sugar. Put in 9 x 13-inch pan. Melt Hershey bar. Spread over top and refrigerate. Cut into squares.
Remove dark membrane and bones from salmon. Mix salmon, eggs, onion, cracker crumbs, meal, salt and pepper. Form into patties and fry in hot oil until brown on both sides. May be formed into cone shaped croquettes, rolled in seasoned bread crumbs and baked. You may top with melted cheese or your favorite cheese sauce.
In a large saucepan, saute the onion in butter. Add broth, carrots and potatoes. Bring to a boil and simmer for 15 minutes until the veggies are tender. Add chicken, parsley, salt and pepper. Combine the flour and milk until smooth. Add to the soup mixture. Bring to a boil and cook for 2 minutes. Reduce heat. Add cream cheese and cook until the cream cheese is melted.
Brown hamburger and drain well. Place in crock-pot. Add remaining ingredients. Stir to blend. Cover and cook on auto 5 to 6 hours.
Measure 3 cups prepared berries in extra large mixing bowl. Add sugar and mix well. Let stand for 20 minutes stirring occasionally. Dissolve the pectin in the water. Bring to a boil and boil for 1 minute. Add pectin mixture to berries and sugar and stir for 2 minutes. Pour the jam into freezer containers or freezer jars, leaving 1/2-inch head space at the top. Cover container and let stand at room temperature for 24 hours. Store in freezer. Makes about 7 (1/2 pint) jars.
Trim crusts and cut Bread in cubes (1 inch). Melt Cheese and Butter in top of double boiler (over hot water) until like welsh rabbit and add Dry Mustard. Whisk until smooth; remove from heat; whisk in Egg Whites. Carefully dip Bread Cubes into cheese with a fondue fork and spread Cheese on sides with butter knife until well coated. Place on greased cookie sheet and refrigerate overnight. Freeze in brown paper bag. Bake at 400 for 12 or 15 minutes until puffed and golden brown. Serve hot. They melt in your mouth.
1. Boil sugar, milk, butter, and cocoa. One to one and a half minutes after mixture starts to boil, remove from heat. 2. Add peanut butter, oatmeal, vanilla, and nuts. Beat until blended. Drop by teaspoons on waxed paper. 3. Let cool and enjoy !!!
Chill juices. Mix in sugar. Add ice cream. Beat to blend. Pour into 4 glasses. Garnish each glass with thin slice of orange, lemon and lime with slices touching. Makes 4 servings.
Place roast in pan and cover with water. Cover and bring to boil. Reduce heat and boil 1 hour. Remove roast from pan and flake meat, using fork and knife. Mix meat with catsup, Worcestershire sauce, corn syrup, chili powder and salt and pepper to taste. Add water to barbecue mix and cook at low heat 30 minutes, stirring often, until liquid is absorbed. Serve on buns.
Blend ingredients together. Put in a 9-inch pie shell. Bake at 350° for 30 to 35 minutes (40 minutes if needed).