HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes, carrots and celery in water until tender. Drain; reserve liquid. Set vegetables aside. In same pot, saute onion in the butter until soft. Stir in the flour, salt and pepper. Gradually add milk, stirring constantly until thickened. Gently stir in the cooked vegetables. Add the rest to reserved liquid for desired consistency. Makes 2 1/2 quarts.
Cook apples and mash. Cream butter, sugar and beaten eggs; mix flour, soda, salt and spices. Mix flour mixture with butter mixture; add apples, jam, nuts and raisins. Mix well. Bake in a greased and floured Bundt pan at 325° for 1 hour and 45 minutes until done.
Beat pudding and milk until thick; fold in Cool Whip. Place 1 layer of graham crackers in 9 x 13-inch pan. Spread with half the pudding mixture. Then add another layer of graham crackers and the other half of pudding mixture. Top with one more layer graham crackers. Frost with one can of prepared frosting. Refrigerate until served.
Beat eggs until light. Add sugar. Melt shortening and add cocoa to shortening. Add to first mixture. Add flour and vanilla. Pour into greased pan and sprinkle over with nuts. Bake at 350°. Cut while hot.
Slice potatoes as you would for scalloped potatoes. Not too thick. Put in alternate layers in casserole with ground beef and onion, potatoes on bottom. Pour tomato soup over layers before cooking. Cook ast 350° for 1 1/2 to 2 hours in covered casserole dish.
In medium saucepan, saute onion, garlic and parsley in stock 2 to 3 minutes. Add shrimp and continue to cook until shrimp just turn pink (about 4 to 8 minutes). In small bowl combine taco sauce, chili powder and cumin. Add to shrimp and heat through.
Mix together. Pour into an unbaked pie shell. Cook until done about 40 minutes at 350°.
Melt chips in double boiler or microwave. Add the rest of the ingredients and pour into a baking pan. Let set for 20 minutes.
Cook carrots in water until tender. Heat remaining ingredients and pour over drained, warm carrots. Store in refrigerator. (Keeps for several weeks.)
Preheat oven to 250°. Place meat in baking dish. Do not add any water. Sprinkle soup mix over meat, coating well, then sprinkle rest in pan. Add brown sugar on top of meat. Pour 1/2 bottle barbecue sauce over all (any flavor will do). Cover tightly with foil and bake for 4 to 5 hours or until meat sticks tender. Slice across the grain of the meat and pour sauce over all when serving. Serves 4.
Cook ground beef, sausage and onion; drain. Combine all other ingredients. Add to meat and onion in large saucepan. Cook over medium heat for 1 to 2 hours.
Make pastry from lard, flour, 1/2 teaspoon salt and cold water, being careful not to make mixture too moist. It should hold together well enough to leave the sides of the bowl as mixed. Divide into four sections. Roll each out as for pie, 1/4-inch thick, keeping as round as possible. Place on one-half of circle, a layer of thinly sliced potatoes and onions. Cover with beef, cut into medium sized pieces. Top with butter, salt and pepper to taste. Fold unfilled half of crust over filling and seal by pinching with fingers or pressing with tines of forks to make a half moon. Cut a small hole in the center of each. Bake about 30 minutes in a quick oven, approximately 400°.
Wash and stem cranberries. Chop until the pieces are very small. Add sugar and set overnight in refrigerator. Next day, mix Jell-O with only 2 cups of water. Let cool until cold. Add berries, crushed pineapple and pecans. Will freeze well.
In mixing bowl, combine cream cheese, ice cream, strawberries, cut in half, and Oreo cookies (save 2 strawberries and 4 Oreos for garnish). Mix it for 3 minutes. Fill the pie shell and place it in the freezer for 4 hours. Cut in 8 portions, decorate with whipped cream, sliced strawberries, Oreos and the strawberry coulis.
Grease a 9 x 13-inch sheet cake pan. Spread pie filling on bottom of pan. Pour pineapple on top of pie filling. Sprinkle cake mix on top of pineapple. Pour melted margarine on top of cake mix. Sprinkle coconut on top of margarine and nuts on top of coconut. Bake at 350° for 50 to 60 minutes. Cool completely before serving.
Cream butter and sugar. Add beaten egg. Sift together flour, salt, soda, nutmeg and cinnamon. Add to creamed mixture. Stir in apples and nuts. Pour into 8 x 8-inch pan which has been greased and floured. Bake at 375° for 40 minutes. Cool. Serve with whipped cream.
Grease Bundt or tube pan and arrange dinner rolls in pan. Sprinkle pudding over rolls. Combine remaining ingredients and pour over rolls. Place in cold oven overnight; remove. Heat oven to 350° and bake 25 minutes. Serve hot.
Heat oven to 400°. Mix sugar, shortening, margarine, vanilla, eggs and dry gelatin. Stir in flour, baking powder and salt.
Combine all ingredients in double boiler or a 2 to 3-quart heavy saucepan, except egg. Do not boil. Stir often. Remove from heat and stir in beaten egg. Pour over toast.
Beat eggs. Add sugar, oil and cinnamon; beat well, then add flour and mix well. Stir in grated carrots. Grease and flour three 8-inch pans or two 9-inch pans. Pour in batter. Bake at 350° until toothpick comes out clean.
Line casserole dish with finely crushed potato chips. Mix remaining ingredients and pour into dish. Cover top with large potato chips. Bake at 350° for 35 to 40 minutes or until chips are browned.
Thaw frozen bread dough. Roll out dough as thin as possible. Layer pepperoni, then layer cheese. Roll like jelly roll. Place on greased cookie sheet and let rise to double size. Bake according to frozen bread package directions.
Cream butter and sugar together thoroughly. Add eggs and beat well. Mix in bananas and sour milk. Sift together flour, baking soda and salt, then add to bananas and milk mixture. Mix well. Put into greased pan. Bake at 350° for 1 hour.
Layer cooked and cut chicken in bottom of 9 x 13-inch casserole dish. Combine soup and sour cream and pour over chicken. Melt butter; add crushed crackers and top casserole. Bake at 325° until heated thoroughly, about 40 minutes.
Grease 8 x 8 x 2-inch baking dish or pan with shortening. Beat egg in mixing bowl. Add undrained corn and half of cheese to egg; mix with wooden spoon. Add dry muffin mix. Stir until the dry ingredients are wet (the batter will be thick). Spoon batter into baking dish. Arrange sausage links on top of batter. Bake in oven at 400° about 30 minutes or until top is golden. Sprinkle with remaining cheese. Let stand 5 minutes before serving.
Mix ingredients well, using hands. Form into 1-inch balls. Deep fry in oil, turning to make sure even browning.
Melt margarine. Add onion, celery and green pepper. Cook until onions are transparent and wilted. Add crawfish tails and mix well. Cook 20 minutes, stirring occasionally.
Mix together. Makes 5 quarts or 40 (1/2 cup) servings.
Cook sausage; drain grease. Use a 9 x 13-inch pan. Put bread in pan. Top with cheese and sausage. Beat eggs with remaining ingredients and pour over other ingredients already in pan. Leave overnight in refrigerator. Bake at 350° for 45 minutes, uncovered. A great way to use leftover ham.
Mix together milk, flour, egg, baking powder and salt. Dip onion slice rings or other vegetables into batter and fry in hot oil. Drain and serve.
Preheat oven to 350°. Grease a large baking pan. In a blender or food processor, whirl bread into fine crumbs and set aside. In a medium frying pan, heat oil over medium heat. Add onion and cook until tender, about 5 minutes. Remove from heat and set aside. In a large bowl, whisk eggs with milk, salt, basil and pepper. Add bread crumbs, onion, spinach, turkey and lemon juice and mix well. Turn mixture out into baking pan and form it into a 9 x 5-inch loaf. Brush with ketchup and bake for 30 minutes. After loaf has baked for 30 minutes, baste with butter and continue to bake, basting occasionally, until well browned and cooked through, 30 to 35 minutes. Makes 8 servings.
Peel, core and grate apples to fill unbaked pie crust. Melt margarine and sugar. Add beaten egg. Pour over apples. Sprinkle top with cinnamon sugar. Bake at 350° until golden brown.
Mix in a saucepan the milk, sugar and salt over medium heat. Mix ingredients and bring to a boil; cook 5 minutes, stirring constantly. (Time when mixture starts to bubble around edge of pan.) Remove from heat. Add marshmallows, vanilla and chocolate pieces. Stir vigorously for 1 minute or until marshmallows melt. Pour into an 8-inch square buttered pan. Garnish with nuts. Cool. Cut in squares. Makes about 2 pounds.
Place half of the peanuts in an ungreased 11 x 7 x 2-inch baking pan; set aside. In a saucepan, melt butter and peanut butter chips over low heat. Add milk and marshmallows; cook and stir until melted. Pour over peanuts. Sprinkle remaining peanuts on top. Cover and refrigerate. Cut into small bars. Does not have to be refrigerated after cutting into bars.
Use large skillet. Brown chicken in magarine; remove. Brown mushrooms. Stir in soup, garlic and seasoning; add chicken. Cover and cook over low heat 45 minutes. Stir now and then. Blend in cream; heat slowly.
In an ungreased baking pan (13 x 9-inch), put chicken thighs on top of dry rice. Mix together mushroom soup and orange juice. Pour over chicken and rice. Sprinkle with onion soup mix over the top. Cover with foil and bake 2 hours at 325°. It is not necessary to check while baking. Serves 8.
Brown hamburg and drain. Layer in crock-pot: onion, hamburg, potatoes, carrots, celery, mushroom soup and tomato soup. Rinse each can with 1-inch water and put in crock-pot. Cover and cook 6 to 7 hours on low. Stir occasionally.
Grease 9 x 13 pan. Press hash browns between paper towels to remove excess moisture. Press hash browns in pan. Drizzle with melted butter. Bake in 425° preheated oven until lightly brown 15-20 minutes. Layer cheeses and ham on top of hash browns. Beat eggs, half and half and salt. Pour into pan over ham and cheeses. Bake 30-40 minutes at 350°. Serves 12.
Arrange on flat plates the lettuce, oranges and avocado. Top with dressing and pepper.
Crust: In large mixing bowl, stir together flour, powdered sugar, cocoa powder and baking soda. With a pastry blender or fork, cut in butter until crumbly; press flour mixture into bottom of a 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes.
Mix first 4 ingredients together. Blend in dry ingredients. Pour 1/2 of the batter into a greased 8 x 8-inch pan; cover with cheese and green chilies. Pour remaining batter over top of cheese. Bake at 400° for 45 minutes. Easy to double: Bake in 9 x 13-inch pan, same amount of time.
Heat oven to 375°. Roll out each biscuit or mash with hands. Spread on pizza sauce, then meat, then cheese. Bake until cheese melts and is bubbly and biscuits are browned. Good, fun and easy.
Dissolve Jell-O in hot water. Add all ingredients, except sour cream. Pour half in dish and refrigerate until firm (1 1/2 hours). Cover with sour cream, then layer with remaining Jell-O. Refrigerate until firm.
Blend sugar, flour and nutmeg into butter; add eggs and beat until smooth. Add rhubarb. Pour into unbaked pie shell; top with strips of pastry and bake in hot oven ten minutes. Reduce heat and bake until filling thickens, about 30 minutes.
Add water and all ingredients except sausage and simmer for 3 hours. Fry the hot sausage; drain. Add to the beans and cook 1 hour longer.
Combine all of the ingredients, except the last two, in a 9 x 13-inch pan. Then combine the oil and honey, pouring over the other ingredients. Bake for about 20 minutes in a 250° oven. Cool before putting into Ziploc bags. Makes about 12 cups.
Cook rice in chicken broth. Mix oil and vinegar together and pour over hot rice. Add mayonnaise and stir. Add all other ingredients and toss gently. Salt and pepper to taste. Serve chilled.
Mix dry ingredients. Make a hole in the center and pour all liquid in the hole. Mix and bake in two loaf pans at 325° for 45 minutes or until done.
Mix all ingredients. Pour into Bundt pan. Bake at 375° for 1 hour.
Mix all ingredients in a casserole dish and bake at 400° for 45 minutes. Great with shish kebob. I would try some grated carrots and add parsley.
Mix together. Grease cookie sheet, cover with wax paper and then grease wax paper. Pour batter onto wax paper and spread to edges. Bake at 350° for 10 to 15 minutes. Sprinkle clean linen towel with powdered sugar. As soon as you remove pumpkin roll from oven turn it upside-down on the linen towel. Leave wax paper on and roll up, starting at short end. Set aside until completely cool, unroll, remove wax paper and then spread the filling after they have been mixed together. Roll cake with filling, cover with Saran Wrap and refrigerate. Slice to serve.
Cream butter and sugar. Sift flour and measure, then sift flour, soda and spices together. Add flour mixture to butter and sugar; add buttermilk. Mix well. Fold in beaten eggs; add jam, preserves and nuts. Mix well. Bake in a 350° oven until done.
Combine all the ingredients in the work bowl of a food processor; process until well blended and smooth. Transfer the spread to a serving or storage container and cover. Refrigerate until ready to serve. Keeps refrigerated in an airtight container for up to 1 week.
Spread about 1/2 cup of spaghetti sauce in 13 x 9 x 2-inch pan. Layer a third each of noodles, cottage cheese, remaining sauce and Parmesan; repeat twice. Pour water around sides of pan. Cover tightly with foil and bake in preheated 350° oven for one hour. Remove foil and continue to bake for 15 minutes longer or until noodles are tender.
In a large bowl, combine all of the ingredients and stir gently to blend. Refrigerate overnight. Serve with corn or tortilla chips.
Heat large skillet or wok over medium-high heat until hot. Add oil and heat until it ripples. Add broccoli, garlic, soy sauce and ginger root. Stir-fry for 2 to 4 minutes or until broccoli is crisp-tender. Serves 8 (1/2 cup each).
Fry hamburger with dry onions. Stir in enchilada sauce. Combine with remaining ingredients and pour into baking pan or casserole. Bake at 325° until cheese melts (about 20 to 30 minutes). Spoon out or cut into squares for serving.
Bake pie shells and set aside to cool. Combine 1 1/2 cups sugar, cornstarch, milk, egg yolks and butter. Cook until thick. Add coconut and vanilla. Pour into pie shells. Cover with meringue, made with 3 egg whites and 6 tablespoons sugar. Put into hot oven at 400°. Let meringue brown lightly. Turn oven off and let pies sit in oven with door closed for 1 hour.
Combine nutmeg, cinnamon, salt, pumpkin and sugar; mix all together. Add oil, eggs and water; beat well. Sift flour and soda; add to mixture. Add nuts, if desired.
Place peanut butter, dry milk and sugar in a bowl. Add vanilla and water; blend well. Stir in cereal and nuts or raisins. Shape into 12 balls. Store cookies in a container and refrigerate.
Brown beef in heavy Dutch oven or skillet. Lightly brown onions; drain fat, but keep the brown flavor by deglazing skillet or using the Dutch oven. Add chilies and garlic to beef and onions, along with 3 cups water. Simmer over low heat for 3 hours. Careful, don't let it boil dry (meat should fall apart).
Preheat oven to 350°. Melt butter in a large skillet. Add drained potatoes and remaining ingredients except marshmallows. Mash and beat until smooth. Butter a 2-quart shallow baking dish. Pour mixture into dish. Bake, uncovered, until hot. Add marshmallows and put under broiler until golden and melted.
Place meat in roaster. Slice onion and pepper. Place on top of meat. Pour tomatoes on top of meat. Bake at 350° until meat is done. Add roni or rice and enjoy.
For the bottom layer: Start with recipe for shortcake on Bisquick package. To it add 1/4 cup margarine and to 1 egg add enough milk to make 1/2 cup of liquid and add. Spread the mixture in a 9 x 13-inch pan or baking dish.
Sprinkle with sugar before baking. Cool dough before rolling, it will handle better. Mix as usual. Roll to 1/4-inch thickness and cut as desired. Bake at 375° for 10 minutes or golden brown.
*One half pound pork sausage can be substituted for 1/2 pound venison for a more moist loaf.
In a mixing bowl, cream butter, sugar and eggs. Sift together soda and flour. Add to mix alternately with buttermilk and lemon juice. Mix in orange slices, nuts and dates. Pour into greased mini bread pans. Bake at 325° for 1 1/2 hours or less. Very good!
Cut up in small pieces 1/2 pound bacon. Dump cut up bacon with all your onion into skillet and cook on medium-high until onion and bacon are cooked (about 5 minutes). Set aside. Drain all juice from canned beans and put beans in a long baking pan. Dump bacon, onion and all drippings into beans. Dump remaining 5 ingredients in order as given; stir well. Slice remaining 1/2 pound bacon into one inch pieces. Lay on top of beans, 1 piece at a time. Bake at 375° for 1 to 1 1/2 hours (depending on how hot your oven is), until beans have baked down and bacon is crispy brown. Feeds 10 to 15 people.
Cook chicken breasts in water with a few celery tops. Cut chicken in large pieces. Combine all except stuffing mix and butter. Place in lightly buttered 9 x 13 pan.
Dissolve jello in hot water. Add strawberries, bananas, pineapple and nuts. Pour 1/2 of mixture in a 9 x 13-inch glass dish and chill. When firm, spread on sour cream and gently spoon on the remaining jello mixture. Return to refrigerator and chill until firm.
Mix salsa and barbecue sauce together. Pour over chicken. Bake at 375° for 1 1/2 hours.
Fill quart jar with raw green peanuts. Add salt. Cover with water. Seal. Pressure cook for 1 hour at 10 to 15 pounds pressure.
Mix your crumbs and oleo to make crust. Save 1/4 of crumbs for topping. Mix pudding, milk and ice cream together and put on top of crust. Let chill for 1 hour. Put Cool Whip on top of that. Crush Butterfingers and mix with remaining crumbs and sprinkle on top.
Mix together and chill. Shape as desired and roll into chopped pecans or walnuts.
Mix chicken, stuffing, eggs and soup. Add chicken broth. Put in a large baking dish. Melt margarine and pour over mixture. Bake at 350° for 35 minutes.
First Layer: In bottom of large pan, crumble up Doritos and spread generously.
Mix all ingredients in a medium size pot. Cook over medium heat, stirring constantly with a metal spoon. After about 5 minutes, the dough will become harder to stir and will gather on the spoon. Dump the dough onto waxed paper; allow it to cool somewhat and knead about 10 times until smooth. Store play dough in a tightly sealed container. It will keep for up to 2 weeks.
Press biscuits into 10 3/4 x 7 x 1 1/2-inch pan. Brown ground beef and add tomato sauce. Spread over biscuits. Sprinkle with grated cheese on top. Bake at 350° for 20 to 25 minutes. Serves 4 to 6.
Place apples in 2-quart casserole. Combine sugar and flour and toss with apple slices. Add margarine, cover and microwave on High for 7 minutes or until apples are tender. Add cinnamon and nutmeg. Pour into pie crust and bake as regular apple pie.
Blend soup and milk. Arrange alternate layers of potatoes, onion and mushroom sauce, ending with sauce. Cover with cheese, dot with butter and sprinkle with paprika. Cover and bake at 375° for 1 hour. Remove cover and bake 10 to 15 minutes longer until browned.
Mix eggs, sugar, butter, milk, cocoa and vanilla, then add flour. Mix well, then add all remaining ingredients. Bake at 350° for 30 minutes.
Combine Cheddar cheese, eggs, salt, oregano, pepper, hamburger, onions and bread crumbs. Stuff shells and lay in a pan. Top with spaghetti sauce and American cheese. Bake at 350° for 35 minutes.
Mix cabbage, water, pepper, onion and salt; let stand 1 hour. Then drain and add vinegar, oil, sugar and celery seed. This will keep well.
Brown hamburger in skillet and then drain. Mix remaining ingredients well and place into crock-pot on low for approximately 45 minutes to 1 hour. Stir regularly.
Soften cheese and mix until well blended. Add remaining ingredients, except pecans. Make into ball and then roll in crushed pecans.
Combine first 6 ingredients in a large roasting pan. Pour butter evenly over mixture, tossing gently to coat. Bake at 250° for 1 1/2 hours, stirring every 15 minutes. Cool; store in an airtight container. Yields 14 cups.
Combine all ingredients and mix well. Spread in 13 x 9-inch baking dish, which has been sprayed with Pam. Bake uncovered at 350° for 30 minutes. Much better after frozen. Makes a pretty gift for a neighbor if spooned into a pretty container.
Cook cranberries in water. When soft, add sugar and cook 5 minutes. Pour mixture over cherry Jell-O until dissolved. Chill. When partially set, add celery, nutmeats and salt. Serves 6.
Prepare cream puff mix and bake according to package directions for bite size puffs. Cool and split. Let the onion stand in the lemon juice for 5 minutes. Combine it with tuna, salad dressing, curry powder and water chestnuts, adding salt and pepper to taste. Fill the cream puffs. To serve, heat them on a jelly roll pan or other shallow pan in a hot oven at 400° for about 3 minutes or until the filling is hot through. Makes about 60.
Place onion in blender and chop. Add sugar, mustard, salt and vinegar. Blend well. Add salad oil a small amount at a time, blending well after each addition. Pour into a jar; add poppy seed. Mix well. Refrigerate. Shake well. Great served over fresh spinach and fresh strawberries.
Boil eggplant 10 minutes; cool, peel and chop eggplant. In a large skillet saute onion, bell pepper and eggplant 15 minutes, then fold in meat, rice and spices. Spray a 1 1/2-quart baking dish, put the mixture in dish. Dot with margarine. Bake in 400° oven for 20 minutes.
Blend together cranberry sauce, mustard and lemon juice in medium saucepan. Heat on medium until hot. Add cocktail sausages and cook until sausages are hot. (This tastes like barbecue sauce!)
Peel cucumbers; slice and seed them. Use 7 1/2 pounds cucumber sticks. Mix lime and water; pour over cucumbers. Let stand cold for 24 hours. Rinse 3 different times. Cool waters; let stand in ice for 3 hours. Pour off; drain real good. Mix vinegar, sugar and pickling spice. Heat until dissolved. Let get cold; pour over pickles. Let stand cold 12 hours. Put on stove; boil hard for 30 minutes. While cooking, add turmeric and food coloring. Pack tight in jars and seal. Makes 10 pints.
Break spaghetti into 2-inch pieces and cook as directed on box. Strain spaghetti. Mix Italian dressing and spaghetti together. Chop tomatoes, cucumbers, green peppers and purple onion; mix with spaghetti. Marinate mixture overnight.
Mix dry ingredients in a mixing bowl; set aside. Using a wooden spoon, beat together eggs, sugar, oil and thawed strawberries. Beat well. Add to dry ingredients. Beat all ingredients together and bake in greased and floured loaf pans for about 1 hour and 15 minutes at 325° to 350°. Makes two loaves.
Prepare pastry by mixing together margarine, flour and cream cheese. Chill. Roll thin and cut into 2-inch rounds. Put dab of chicken mixed with mushroom soup on rounds and fold over. Press edges with a fork and prick pastry. Sprinkle with paprika before baking. Bake in 400° oven for 20 minutes. Yields about 200 small turnovers. These turnovers may be frozen before or after baking
Mix rice and beans together; spread along the bottom of a 9 x 13-inch Pyrex pan. Sprinkle mixture with Jack cheese. Cover with tortilla chips. Sprinkle chips with Cheddar cheese. Top cheese with olives. Bake in oven at 350° until all is heated. Mash avocados and serve with salsa. Can use refried beans instead of black beans (optional).
Wash mushrooms and remove stems. Dip caps in melted butter and place upside-down in a shallow baking pan. Finely chop 1/4 cup of the mushroom stems and saute with the green onions in remaining butter, adding more butter, if necessary. Add water or wine. Lightly stir in stuffing. Spoon mixture into caps. Bake at 350° until hot, about 10 minutes. Makes about 18.
Shape beef into 4 oval patties about 3/4 inch thick. Melt butter over medium heat; add patties and brown until done as you like them. Remove. Add parsley, chives and brandy. Simmer 1 minute. Add broth and Worcestershire sauce. Salt and pepper to taste and pour over steaks.