HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients in order as given. Bake in greased 9 x 13-inch pan for 45 minutes at 350°.
Wash Strawberries and remove the hull. Crush 1 cup of small Strawberries and water and cook in saucepan 2 to 3 minutes. Blend Sugar and Corn Starch into mixture, cook over medium heat until glaze is thick and clear. Add 3 drops Red Food Coloring to glaze. Place remaining Large Strawberries in baked Pie Shell. Top with Glaze. Chill for 4 hours. Serve with Whip Cream or Cool Whip.
Mix together the first 3 ingredients and spread between the slices of bread. Place in a 9 x 13-inch dish. Beat eggs; add milk and salt and pour over the sandwiches. Let stand overnight. Bake at 350° for 50 minutes. Keep covered the first 35 minutes, then remove cover and sprinkle the almonds on top. Continue cooking uncovered the rest of the time.
Mix together all ingredients except cheese. Put ingredients in middle of dough and spread roll as jelly roll. Spread egg over roll, then sprinkle with cheese. Bake at 350° for 1 hour.
Combine the eggs, oil, water, Dream Whip, pudding, cake mix and vanilla and beat on medium speed with an electric mixer for 7 minutes. Set aside. Mix together the cinnamon, sugar and walnuts to make the streusel. In well-greased and floured Bundt pan, pour 1/3 of the cake batter. Top this with 1/3 of the streusel mixture. Repeat this process 2 more times. Marbelize and bake at 350° for 50 to 55 minutes. Cool 15 minutes and remove from the pan. Sprinkle with powdered sugar or serve plain.
Cook and cube chicken. Cook and drain noodles. Saute onion, pepper and celery in margarine until translucent. Mix everything together and pour into a 3-quart rectangular casserole. Top with a little cheese. Bake, uncovered, 35 to 45 minutes at 350°. Yield: 8 to 10 servings.
Brown beef, onion and pepper in shortening. Add next 5 ingredients. Simmer 15 minutes, stirring occasionally. Add cooked unseasoned corn and rice. Mix well and pour into buttered 2 1/2-quart baking dish. Top with cheese. Bake covered at 350° for 20 to 30 minutes.
Place cucumbers in jar with tight fitting lid. Stir rest of ingredients until well mixed. Pour over cucumbers and cover. Refrigerate 3 days, carefully inverting or stirring each day. Store in refrigerator up to 3 months.
Combine water, carrots, cauliflower and potato; cover and cook 10 to 15 minutes or until almost tender. Drain salmon. Reserve liquid. Break into chunks. Stir flour into salmon liquid and add to soup. Boil and stir 1 minute. Add milk, salmon, peas, dill and salt and pepper to taste. Heat just until thoroughly heated. Makes 4 to 5 servings.
In large mixing bowl, beat butter on medium to high speed for 30 seconds. Add about 1 cup of the flour, the brown sugar, eggs, vanilla and the baking soda. Beat until combined. Stir in remaining flour then the oats. Press 2/3 of the dough into an ungreased 15 x 10-inch baking pan. Sprinkle with chocolate pieces and nuts. In medium saucepan, combine caramels and milk. Cook over low heat until melted. Drizzle over chocolate and nuts. Drop remaining dough by teaspoons over the top. Bake at 350° for 25 minutes or until top is brown. Cool in pan on wire rack. Cut into bars. To freeze, wrap in moisture and vaporproof wrap and freeze for up to 6 months.
Remove the peaches from the packages and place them in a medium pan. Cover with water. Boil the peaches until soft. Remove from the heat and pour off water. Put peaches in large bowl. Mash them with a fork until the texture is very fine. Add the sugar. Stir well. Set aside.
Cut biscuits in 1/2 or 1/4 to fry until puffed. Drain. Put sugar and cinnamon in paper bag and put puffed, fried biscuits in and shake! You can also use powdered sugar in bag to do the same!
Cook bacon crisp; crumble and set aside to cool. Boil eggs well done. Cut in half lengthwise. Remove yolks into mixing bowl and mash with a fork. Melt butter and let cool. Add mustard, Miracle Whip, butter, vinegar, salt and pepper; whip with whisk until creamy. Add bacon bits, then stuff whites. Chill. Makes 12 halves.
Wash spinach and drain. Saute onions in oil until soft. Add all other ingredients, except rice and cheese. Cook until spinach is wilted. Add rice. Cover and simmer until rice is tender. Remove from heat and add Feta cheese, if desired. Do not stir. Yields 4 to 6 servings.
Scrub and steam open raw clams. Strain and reserve liquid. Coarsely grind or chop clams (or drain minced clams, reserving liquid). Fry salt pork in large kettle until golden. Remove pork and reserve; drain off all but 1/4 cup fat. Add onion and cook 5 minutes. Add potato, salt, pepper and 4 cups of clam liquid (add water, if necessary). Simmer until potato is tender. Add clams, cream, milk and butter. Heat well. Add more seasoning, if needed. Top with pork and paprika. Makes about 3 quarts.
Parboil green peppers for 5 minutes; drain. Reserve 1/2 cup process cheese. Combine remaining process cheese, corn and tomato. Spoon mixture into peppers. Top with reserved process cheese and crumbs, tossed with butter. Place peppers in baking dish. Bake at 350° for 30 to 35 minutes or until crumbs are golden brown. Serves 6.
Mix flour, Crisco, salt and baking powder. In a cup, mix egg with vinegar. Add water to fill cup. Add to flour mixture.
Fry chorizo in a skillet until cooked through. Drain off excess oil. Heat chicken broth in a large capacity pot and add cooked chorizo. Saute onions and garlic in olive oil until translucent, then add chicken broth. Add potato dices to the soup. Simmer until potatoes are tender. Add greens and simmer 5 minutes more. Season with salt and pepper.
Cut peppers in half lengthwise, discard seeds and membranes. Place, skin side up, on foil lined cookie sheet. Broil 3 inches from heat, 7 to 10 minutes or until skins are blackened. Place peppers in Ziploc plastic bag for 15 minutes. Remove from bag, peel off blackened skin. Combine roasted red peppers, garlic and olive oil in bowl of food processor. Process until almost smooth. Spoon over grilled fish (or poached). Keeps 1 week in refrigerator.
Crumble sausage in skillet. Cook until brown. Mix all remaining ingredients, adding cooled sausage. Put in greased casserole. Cover and refrigerate overnight. Next morning, remove cover and bake at 350° for 30 minutes.
Sift sugar, jello and cornstarch in pan. Add water and cook over medium heat until clear. Place whole strawberries in pie crust and pour liquid over them. Chill until firm. Serve with Cool Whip.
Put first 4 ingredients in blender; run until smooth. Spread mixture 1/8-inch thick on ham slices; roll each slice as for jelly roll. Wrap in waxed paper. Chill an hour or two and slice in 1/4-inch slices. Place slices on small crackers to serve.
Mix all ingredients together in a crock-pot or roaster. Cook until meat can be shredded easily with two forks.
Drain pineapple juice into bowl and slice banana into juice. In a large bowl, combine everything, except the walnuts. Refrigerate covered. When ready to serve, mix walnuts in.
Cream together sugars and shortening. Add vanilla and eggs. Add flour, soda and salt into first mixture. Fold in quick oats and then corn flakes. Drop on cookie sheet and bake at 350° for 7 to 8 minutes or until light brown. Makes a dishpan full. Good frozen.
Preheat oven to 350°. Divide ground beef and make 4 patties. Place each patty on a square of foil. On top of each patty, place onion, carrots and potatoes. Seal foil around each and place on a baking sheet. Bake at 300° for 1 hour. Serve in foil; add salt and pepper to taste.
Saute onions in oleo. Cook lasagna noodles. Cook instant potatoes. Put sauteed onions with spices, oleo, 2 eggs, 8 ounces Ricotta cheese and potatoes. Mix 4 ounces Ricotta cheese with grated Cheddar cheese and Mozzarella cheese. Set aside. In ungreased pan layer potato mix, noodles, then cheese mix. Alternate, ending with potato mix. Can add 2 tablespoons milk per layer if you want added moistness. Bake at 350° for 30 to 45 minutes.
Mix all ingredients. Drop by teaspoonful onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix all ingredients and drop by tablespoon on cookie sheet. Bake until light golden brown, approximately 7 to 8 minutes.
Chop tomatoes, onions and peppers together and cover with the salt; let stand overnight. Drain, add the hot peppers, vinegar, spices (tied in cheesecloth bag) and sugar; allow to boil slowly until tender, about 15 minutes. Add horseradish. Pack into sterilized Kerr jars to within 1/2-inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 5 minutes. Yields 6 pints.
Mix eggs and soup in separate bowl; cook meat and drain. Prepare broccoli and strain. Place 1 cup cheese in each pie shell. Layer 1/2 meat over cheese, then broccoli. Add 1 can drained mushrooms to each pie. Pour evenly egg mix over each pie. Shake lightly to blend. Bake in 425° oven for 30 to 40 minutes. Let stand 10 to 15 minutes.
Brown hamburger meat and drain. Mix all ingredients together and cook in crock-pot for about 6 hours on low.
Cream butter, flour and sugar together until size of peas. Add eggs and beat until fluffy; stir in milk and blend well. Pour into unbaked pie crust; sprinkle with nutmeg and bake at 400° for 20 minutes. Reduce heat to 350° and bake 15 minutes longer.
In a large mixing bowl, combine the flour, sugar, cheese and dried herbs. Mix well to combine. Stir in the room temperature beer to produce a stiff batter. Preheat oven to 325°. Grease a loaf pan with the shortening and sprinkle bottom and sides with the cornmeal. Turn batter into pan. Bake at 325° for about 65 minutes. Brush baked loaf with softened butter and sprinkle with additional cornmeal, if desired. Turn out and cool on rack.
Cream butter and brown sugar. Beat in eggs, one at a time. Stir in remaining ingredients. Pour into unbaked pie shell. Bake at 375° for 30 minutes.
Put rice in casserole dish. Place chicken on rice. Add soup and water. Cover and bake in 350° oven for 1 1/2 hours.
Trim off and discard fat from chicken. In shallow bowl, combine flour, ginger, salt and pepper. Coat chicken lightly with seasoned flour. Reserve remaining flour. In large skillet over medium-high heat, melt 1/2 of margarine. Add chicken and brown for 5 minutes on each side. Remove chicken and reserve. Add remaining margarine, flour and onion to skillet. Cook, stirring for 3 minutes until onion is softened. Gradually stir in orange juice. Add cranberry sauce and honey. Return chicken to skillet. Cover and simmer on medium heat 20 minutes until cooked through.
Mix sugar, syrup and water thoroughly. Boil until mixture will form a firm ball in cool water. (Use cooking thermometer.) Beat egg white until stiff. Pour hot syrup slowly over egg white, beating constantly until thick. Add vanilla and pecans. Continue beating until stiff enough to drop from teaspoon onto buttered platter.
Cook onion and garlic in oil until tender. Stir in rest of ingredients except pasta and zucchini. Cook, covered, 15 minutes or until tender. Stir in pasta and zucchini. Cook, uncovered, 8 to 10 minutes.
Cook broccoli. Mix 1/2 stick butter. Melt cheese and mix with broccoli. Crush crackers. Melt 1 stick butter and mix with crushed crackers. Layer broccoli-cheese with crackers. Cook at 350° for 15 minutes or until brown. Serves 4 to 5 people.
Cook sugar, cornstarch and water until it turns clear. Add jello and food coloring; cook until thick. Cool. Pour over fresh peaches in cooked pie shell. Top with whipped cream.
Remove pits from cherries and rinse in cold water. Drain. Place sugar, water and cream of tartar in a large pot and bring to a boil. Boil syrup for 10 minutes and add cherries. Simmer for 40 minutes. Add lemon juice 5 minutes before removing from heat. Cool and pour into clean, dry jars.
Sprinkle corn meal into boiling water gradually, stirring constantly, until smooth and free of lumps. Add salt, butter and milk and well-beaten egg yolks. Mix well.
Place chicken in casserole dish. Mix remaining ingredients. Pour mixture over chicken. Bake at 350° for one hour.
Drain salmon and reserve liquid. Flake salmon. Soften gelatin in cold water. Combine salmon liquid, catsup and vinegar; heat to boiling. Add softened gelatin to hot mixture. Gently blend salmon, celery and onion with hot mixture. Stir in mayonnaise. Pour into fish-shaped gelatin mold. (Crown with a foil crown!)
Beat egg yolks slightly. Mix sugar and cornstarch. Add to beaten eggs. Add milk. Mix well. Cook in a double boiler until thickened. Add vanilla and peanut butter. Pour into a baked pie shell. Beat egg whites until stiff with cream of tartar. Add sugar. Put on top of pie. Bake 20 to 25 minutes in a 350° oven until golden brown on top.
Cut rabbit into serving pieces. Place in bowl. Pour Catalina dressing over. Marinate in refrigerator overnight. Place rabbit in electric pan. Pour the dressing over it.
Combine softened cream cheese and Cheddar cheese. Add Worcestershire sauce, lemon juice and dash of cayenne pepper. Mix well. Mixture will be very thick. Shape into a round ball and roll around in chopped pecans until well coated. Chill for several hours before serving with crackers or your favorite veggies. Will keep in the refrigerator for 2 weeks if kept wrapped in plastic.
Dissolve Jell-O in hot water and cool. Then mix cream cheese, pineapple and mayonnaise; add to cooled Jell-O and nuts. Fold in whipped cream. Chill until set.
Cream butter and sugar and add beaten yolks. Sift flour, salt and spices together. Add to mixture alternately with buttermilk, beating well after each addition. Fold in egg whites and add jam, stirring very lightly. Can be baked in loaf pan or layers.
In a large nonstick skillet, prepare hash browns according to package directions. After turning once, sprinkle 2/3 cup of cheese over potatoes. Transfer to a platter. In bowl, beat together eggs and milk. Add ham, chopped pepper, onion and remaining 2/3 cup cheese. Add egg mixture to skillet. Cook over medium heat, stirring occasionally, for 5 minutes or until eggs are set but still moist. Spoon egg mixture over center of hash browns. Serve with sour cream and salsa.
In a shallow pan, arrange the fish cubes in one layer. Combine the chili sauce, Worcestershire, hot pepper sauce and salt. Pour over fish and let stand for 1 to 2 hours. Drain the fish, reserving the marinade. Cut each piece of bacon into fourths. On each of 8 skewers, string a fish cube, a piece of bacon, then a square of pepper. Repeat, ending with a fish cube. Grill 4 to 5 inches from heat for 10 to 12 minutes, basting a few times with reserved marinade.
Combine all ingredients in the crock. Cover and cook on low 10 hours or on high 5 hours. Makes about 5 quarts.
Drain water from the tuna. Hard boil the eggs and chop into small pieces. Finely chop the pickles. Mix all the ingredients together and spread on bread.
Cut 12-inch square foil and press on bottom and sides of a 9-inch cake pan. Place inverted custard cup in center of pan. Lightly grease foil and sides of custard cup.
Crush cookies. Put 1/2 in a 9 x 13-inch pan. Mix together remaining ingredients and put on top of cookies. Put rest of cookies on top. Chill overnight.
Heat butter with soup. Blend sour cream, onions and cheese into soup, stir until smooth. Stir in potatoes. Place in buttered casserole dish. Sprinkle crushed corn flakes on top. Bake at 350° for 1 1/2 hours. Recipe can be cut in half. Yields 15 to 20 servings.
In a kettle, melt the sugar, milk, butter and cocoa. Bring to a boil. Remove from heat; add oatmeal and vanilla. Mix well with a large spoon and drop cookie dough by teaspoon onto waxed paper lined cookie sheets. Put into refrigerator to cool. Put into plastic bags or tins to keep.
Cut squash, boil and drain. Brown sausage and drain. Mix all together. (It's better to do this and let stand in refrigerator overnight.) Top with shredded cheese and bake for 1 hour at 350°.
Heat oven to 350°. Place butter in a 13 x 9 x 2-inch pan; melt in oven. Pour fruit over butter. Combine Bisquick, sugar and milk; pour mixture over fruit. Do not stir. Bake at 350° for 30 to 40 minutes. It is done when the top is slightly browned and firm.
Place all ingredients in blender container. Cover; blend at medium speed for 30 seconds or until smooth. Makes 3 servings.
*To substitute for buttermilk, use 1/4 cup vinegar or lemon juice plus milk to make four cups.
Mix first 3 ingredients; drop on a cookie sheet and bake. Brush with butter and garlic powder.
Boil ziti according to the box. When cooked, drain and put into a 13 x 9-inch roasting pan. Pour sauce onto ziti and mix. Then, mix the Ricotta cheese into the ziti and sauce mix and over the top, put the Mozzarella cheese (sprinkle) over that. Sprinkle the Parmesan cheese. Place in a 375° oven for 30 minutes or until cheese is melted.
Pour sugar into 6-quart pan. Add condensed and evaporated milks. Add strawberry pop, stirring well. Pour into freezer can. Freeze according to freezer directions.
Mix first 4 ingredients and press into 13 x 9-inch pan and bake at 350° for 20 minutes. Mix cream cheese, sugar and milk; spread over cooled crust. Sprinkle with nuts. Spread Cool Whip on top. Pour on top cherry pie filling. Refrigerate until cool.
Mix all ingredients and top with bread crumbs. Bake in greased casserole for 1 hour. (Very small; I always double recipe.)
Brown pork chops in melted margarine; remove chops. Cook onion and bell pepper in same skillet. (I use an old iron skillet). Add rice, tomatoes and mushrooms and enough water to cook rice. Place pork chops on top. Cover and cook for 20 to 25 minutes in 325° oven or until rice is done. Chicken breast can be substituted for pork chops.
Spread potatoes over 1 stick of melted butter or margarine. Mix sour cream, soup and cheese and pour over potatoes. Melt 1 stick butter or margarine and add corn flakes. Sprinkle on top. Bake one hour at 350°.
In a skillet, cook sausage until lightly browned. Add potatoes, cabbage and onion. Sprinkle with the oregano, brown sugar, salt (if desired) and pepper. Pour tomatoes over all. Bring to a boil. Reduce heat; cover and simmer for 30 to 35 minutes or until potatoes and cabbage are tender. Serve in bowls. Makes 8 servings.
Grind tomatoes. Add sugar and boil 15 minutes. Stir often. Add jello, stir and pour into jars. Cover and freeze.
Fry bacon crisp; cut up. Saute onion in 3 tablespoons fat. Combine brown sugar, vinegar, salt and pepper; simmer 3 minutes. Pour over bacon, onions and broccoli.
Cream the shortening and sugar. Add eggs and lemon juice to bananas. Stir into creamed mixture. Sift together the dry ingredients. Add with nuts to first mixture, stirring only enough to mix thoroughly. Pour into well-greased loaf pan (10 x 5 x 3-inch). Bake at 325° for 1 hour. Allow to stand 10 minutes. Remove from pan.
Combine corned beef and vegetables. Cook until vegetables are done. Add frozen vegetables and cook 1/2 hour more.
Bake cake mix as directed on package. As soon as cake comes out of oven, poke holes in cake with straw. Immediately pour milk over top. Cool completely. When cool, pour ice cream topping over top. Top with Cool Whip. Sprinkle candy bars on top. Refrigerate overnight.
In a large bowl, mix cabbage and carrots. In a small bowl, whisk sour cream, vinegar, mayonnaise and milk together. Add remaining ingredients; stir well. Pour over vegetables. Coat well; refrigerate until serving time.
Cut tops off tomatoes; discard. Carefully scoop pulp into a bowl, leaving shells intact. Coarsely chop pulp and set aside.
Mix ingredients in order listed. Bake at 325° for 1 hour and 25 minutes. Yields 2 large and 1 small loaf.
Add mashed potatoes to meat, then add egg, grated onion, catsup, salt and pepper. Mix thoroughly; brown in butter, then add 1/2 cup water and steam with top on for 10 minutes.
Crumble 2 pounds cooked hamburger meat in a 3-quart baking dish. Add the other ingredients, except for the Tater Tots on top. Cover with foil or lid if you want dry casserole. Leave uncovered for moister casserole. Bake 1 hour at 350°.
Cream shortening and sugar. Add egg. Sift dry ingredients and add to creamed mixture. Roll out and cut with cookie cutters. Sprinkle a little sugar on top before baking. Bake at 350° 10-12 minutes or until brown. Don't overbake.
Mix beef, eggs, onion, oatmeal, catsup and salt. Place in an 8 x 8-inch pan. Cut pepper rings and place on top of meat. Pour one can of mushroom soup over all. Place frozen Tater Tots on mixture and bake 1 hour and 15 minutes at 350°.
Mix all ingredients. Spoon onto lightly greased cookie sheet. Bake at 350° until brown.
This is a layered salad; do not mix until serving time. Place prepared spinach in bottom of large bowl. Sprinkle with salt, pepper and 1 teaspoon of sugar. Add prepared bacon. Do not mix. Add onion and prepared lettuce. Add the eggs. Mix mayonnaise and Miracle Whip and pour over eggs. Cut up the Swiss cheese and place over mayonnaise mixture. Cover and let the salad set for 24 hours. Mix and stir just before serving.
Brown beef and sausage in heavy pot. Saute peppers in oil for 5 minutes. Then add onions and garlic. Cook until tender. Add tomatoes and parsley. Stir in chili powder. Cook 10 minutes and add remaining ingredients EXCEPT beans. Cook covered. Simmer 1 hour. Then add beans. Let cook on lowest heat for another 1 hour. Stir occasionally. Keep on lowest heat.
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Refrigerate 3 hours. Spread fruit topping over cheesecake.
Cook meat until tender and add vegetables and onions. Cook 10 minutes or until done. Blend cornstarch, ginger, molasses and water. Add to meat and vegetables and stir until thickened. Serve over cooked rice.
Melt the candies in a can of Milnot. Mix with mixer all ingredients, including the melted candies.
Bring chicken broth to a boil. Add remaining ingredients except Radiatore. Reduce heat, cover and simmer until chicken is no longer pink and carrots are tender. Meanwhile, cook Radiatore according to package instructions, approximately 10 to 12 minutes. Take care not to overcook. Drain pasta; add to soup and serve immediately.
Mix together all ingredients until the consistency of dressing. Put in buttered casserole dish and cover with shredded cheese. Bake at 350° for 20 minutes.
Cut orange into 8 wedges. Insert 3 cloves into rind of each wedge. Set aside. Combine remaining ingredients in 3-quart saucepan. Stir until sugar is dissolves. Add orange wedges. Bring mixture to simmer over medium heat, stirring occasionally. (Do not boil.) Reduce heat to medium-low. Simmer wassail for 10 minutes to blend flavors. Yield: 6 servings.
Coat baking pan with canola oil. Set aside. Thaw fish if frozen. Rinse and dry with paper towels. Cut into 4-inch pieces.
Cook until tender the potatoes, onion, pepper, carrots, 5 cups water and chicken bouillon cubes. Add cream of chicken soup and cream of celery soup. Add Velveeta cheese. Cook over low heat, stirring constantly until cheese melts. (You can use 1 cup chopped celery instead of 1 can cream of celery soup.)
In a separate bowl, mix flour, salt, cinnamon and baking soda. In a bowl, beat together sugar, eggs and oil until well blended. Add grated carrots and pineapple. Add flour mix and vanilla; mix. Bake at 350° in greased and floured 9 x 13-inch pan 45 minutes. Frost with Cream Cheese Icing.
Blend together the sugar and butter. Stir in egg yolks, milk, flour and lemon juice. Beat 2 egg whites and then add to the above mixture. Pour into unbaked pie shell. Bake in oven at 325 for 40 minutes to 1 hour. Top will be like sponge cake, bottom like custard.
Drain cherries (or fruit) and save juice for Cherry Sauce. Spread cherries over bottom of greased shallow loaf pan. Cream margarine with sugar. Add egg and beat well. Mix and sift flour, baking powder and salt; add alternately with milk to first mixture. Add flavoring and Sucaryl solution. Pour over cherries and bake. Serve warm with Cherry Sauce.
Mix dough ingredients together and add enough milk to make a light puffy dough. Roll dough in flour. Flour hands and pastry board. Roll dough, using a biscuit cutter or glass to cut out biscuits. Toss hand to hand; shake off excess flour. Grease top. Bake at 400° until brown.