HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put beans in 1 1/2-quart casserole after draining off the water. Pour soup to which milk has been added over beans. Sprinkle bread crumbs on top and cover.
Bring all the ingredients except cabbage to a boil, then add the cabbage. Boil until cabbage is done. Can be frozen.
Saute onions and pepper in shortening or oil. Add ground beef and fry until mixture falls apart. Stir in tomatoes, rice, chili powder, salt and pepper. Pour into greased 2-quart baking dish. Cover and bake for 1 hour at 350°. Remover cover during last 15 minutes of baking time. Yields 6 servings.
Spray inside of a slow cooker with non-stick spray. Place peaches in bottom of cooker and sprinkle with corn starch. Mix well. Drizzle with vanilla and sprinkle with brown sugar over the top; cover and cook on high for 30 minutes. In a large bowl mix remaining ingredients. Spoon onto the hot pie filling. Cover and cook for 2 to 3 hours. Serve with vanilla ice cream if desired.
Saute onion, celery and almonds in margarine for 3 minutes. Add mushrooms, then rice and bouillon; cook for 1 minute. Pour mixture in casserole dish. Cover; bake for 1 hour, or until all liquid is absorbed, at 300°.
Beat Crisco and sugar. Add eggs one at a time, beating after each egg. Stir in vanilla. Add flour and beat for 3 minutes. Bake in greased tube pan for 1 hour at 350°. This cake has a very crusty top and does not need frosting.
Dissolve sugar in pineapple juice. Add remaining ingredients. Mix in bowl; let absorb. Place mixture in lightly buttered dish. Bake at 350° for 40 minutes. This can be eaten hot or cold; also good reheated.
In a saucepan, bring the tomatoes, sugar and butter to a boil. Break the bread into pieces and add to the tomato mixture. Add extra bread until all of the liquid is absorbed.
Beat Eagle Brand milk and lemon juice a little. Drain pineapple and fold into mixture. Add Cool Whip. Chop cherries and pecans and add to mixture. Put in refrigerator to cool.
In 2 quarts water in a large pan, crumble in raw hamburger. Add celery and onions; bring to simmer. Peel and cube potatoes. Add to the pot. Cook until potatoes are tender. Add margarine and milk; cook 10 minutes. Stir in instant potatoes. Salt and pepper to taste.
Preheat oven to 425°. Scrub potatoes well under cold, running water. Dry thoroughly with paper towels. With fork, prick skins over entire surface. (Brush potatoes with salad oil if you like skins soft after baking.) Place potatoes right on oven rack and bake for 50 to 60 minutes, or until they are easily pierced with fork or feel soft. Slash an X in top of each potato. Then, holding potato with pot holders, squeeze ends so steam can escape and potato puffs up. Add a pat of butter to each; sprinkle with salt, pepper and paprika. Or top with sour cream and crumbled bacon or chopped green onions. Serves 4.
Cook noodles as directed on package. Brown sausage and cut in small pieces. Mix sausage, sauce, noodles, mushrooms and 1/4 cup cheese together in a 9 x 12-inch baking pan. Top with remaining Mozzarella cheese and cover with aluminum foil. Bake in a 350° oven for 1/2 hour.
Mix all ingredients. Form and chill. May "ice" with softened cream cheese. Good with Ritz crackers and gingersnaps. Best made the day before serving. Makes 2 balls.
Soak dried mushrooms in 1 can of chicken broth for a few hours if you decide to use them. Later simmer this combination with half of the fresh whole mushrooms for 10 minutes. Pour into blender or food processor and puree with the cheese. Set aside. Slice remaining mushrooms and simmer 10 minutes in the saucepan. Pour blender mixture in. Stir and heat gently and serve.
Beat eggs; add sugar, flour, pineapple juice and butter. Cook in double boiler until thick, then let cool. Add crushed pineapple, marshmallows, nuts and pint of cream to the first mixture and put in box overnight.
Melt margarine. Cut chicken into small pieces. Slice eggs and onion. Mix milk and soup. Pour over mixture. Mix stuffing with chicken broth and put over top. Bake at 350° for 1 hour.
Wash beans and soak overnight in 8 cups water. Drain and add 12 to 16 cups water. Add turnips, ham, saffron, soup base, pepper and bay leaf. Bring to boil; cook, uncovered, about 2 hours. Stir occasionally. Then add rest of vegetables and vinegar. Cook additional 45 minutes to 1 hour. Serve hot. Salt to taste. Add a squeeze of lime juice, if desired. This is a delicious vegetable soup from Spain.
Thaw berries. Dissolve jello in hot water. Add strawberries and pineapple. Pour half of mixture into 9-inch square dish. Set in refrigerator until firm. Keep remaining jello mixture at room temperature. Mix together sour cream and cream cheese. Spread over jello when set. Cover with remaining jello mixture.
Bake at 325° for 35 to 45 minutes or cover and cook at low heat overnight in slow cooker.
Separate dough into 10 biscuits; flatten each and press into bottom and up sides of a greased muffin cup. Set aside.
Mix meal, flour and sugar. Add egg and add milk gradually until you get the right consistency (not too thick, not too thin). Add melted shortening last, stirring only enough to mix completely. Fill preheated and greased corn stick tins or muffin tins and bake at 450° for 20 to 30 minutes or until golden brown and done. If frying, melt about 3 tablespoons shortening in skillet and fry with medium-low heat until brown and done. About 2 tablespoons of mixture to each corn cake.
In saucepan, mix sugar, margarine, syrup and salt. Stir over medium heat until boiling. Continue boiling without stirring for 5 minutes. Remove from heat and stir in vanilla and soda. Pour over popcorn. Stir to coat well. Bake in 250° oven for 1 hour. Stir several times during baking. Will keep several weeks, crisp, if stored in airtight container.
Combine cheese, onions and chilies. Spread thinly over each tortilla. Roll up and refrigerate overnight (covered). Next day, cut in strips. Serve with salsa.
Dissolve Jell-O in hot water. Add marshmallows and stir until melted. Cool. When it begins to set, add pineapple and bananas. Chill until firm. Cover with topping.
Whip first 3 ingredients together with whisk. Add remaining dressing ingredients to mixture and mix well.
In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water. Mix well. Stir in rye flour and 1 cup all-purpose flour to form a soft dough. Turn onto a floured board. Knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down, divide in half. Shape each half into a ball. Place in two greased 8 inch round cake pans. Flatten balls to a 6 inch diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375 for 25 - 30 minutes or until golden brown.
Beat milk with the eggs and flour until smooth. Split open chiles; rinse, remove seeds and pat dry with paper towels. Mix cheeses together and set aside 1/2 cup for top of casserole. Layer chiles, cheese and egg mixture in a deep 1 1/2-quart casserole (layer optional items too if you're using them). Pour the tomato sauce on top and cover with the cheese you set aside. Bake at 350° for 1 hour and 15 minutes.
Make Jell-O and let gel in small bowl. Bake cake in 2 round cake pans; use milk in the recipe instead of water that the box calls for. In a large bowl, pour jelled Jell-O in bottom. Put layer of cake on top of it. Use one package of glaze on top of cake. Use half of Cool Whip on top of glaze. Put other layer of cake on top. Use other package of glaze. Top with Cool Whip and strawberries.
Melt 1 stick oleo and mix with graham cracker crumbs. Spread over 9 x 13-inch pan. Beat powdered sugar, 2 sticks oleo, eggs and vanilla for 20 minutes (no less) and spread over crumbs. Slice 4 bananas over mixture. Over the bananas put 2 cups pineapple (you can mix strawberries with pineapple). Next, spread Cool Whip over top and sprinkle. Chill before serving.
Mix gelatin and water; let stand 10 minutes. Heat pineapple, lemon and sugar. Mix with gelatin and water; chill until partially set. Fold in the cheese, nuts, salad dressing and condensed milk, chilled and whipped. Chill and serve on lettuce leaves.
Combine all ingredients; mix well and drop by spoonfuls into well-greased muffin pans. Bake at 400° for 15 minutes. Makes 1 dozen.
In small bowl, stir flour, baking powder, soda and salt. In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth. Blend sugars, eggs and vanilla. Add flour mixture. Beat until well blended. Dough may need to be refrigerated to easily shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten with fork dipped in sugar, making crisscross patterns. Bake in 350° oven for 12 minutes or until lightly browned.
Combine first 3 ingredients until blended. Fold in Cool Whip. Pour into a baked pie shell. Refrigerate.
Prepare sauce as directed. Saute onion and garlic; add to hamburger. Do not brown onion or garlic. Break the tortillas in half. Layer sauce and tortillas (like lasagna). Bake for 30 minutes. Cover with grated cheese; bake until hot throughout.
Mix all ingredients together and bake 1 hour at 325°. (I use 2 medium size loaf pans, 7 3/8 x 3 5/8 x 2 1/4-inch.)
Cook hamburger and onions together. Drain grease off. Add tomato soup, a little water, and green beans. Cook macaroni until done. Add with other ingredients, mixing well. Put in casserole dish by layers and add cheese to the layers and on top of casserole. Put in oven and cook until bubbling at 375°.
Brown beef and garlic; drain. Add tomato paste, tomatoes and seasonings. Cover and simmer 20 minutes. Heat oven to 350°. In oblong 9 x 13-inch baking dish, alternate layers of cooked noodles, cottage cheese, meat sauce and Mozzarella cheese. Bake for 20 to 30 minutes.
Combine rice, milk and sugar in a large pot and cook on top of stove until most liquid is absorbed. Beat eggs in a bowl and add vanilla. Pour rice mixture into a 9 x 13-inch dish. Pour egg mixture over rice and mix thoroughly. Sprinkle with cinnamon. Refrigerate 4 to 6 hours.
In 2-quart saucepan, combine peaches, 1 cup of sugar, butter and cinnamon; bring to a boil over medium heat. In mixing bowl, combine flour, salt, baking powder, 3/4 cup sugar and 1/2 cup milk. Stir until smooth. Pour dough mixture into greased 9 x 13-inch casserole. Pour boiled mixture over dough; do not stir. Bake at 425° for 20 minutes or until golden brown.
Sift first 4 ingredients; cut in shortening. Soften yeast in 3 tablespoons lukewarm water; add to flour mixture. Add milk to make soft dough; knead until smooth. Roll and cut. Let rise 20 minutes. Bake in hot oven at 450°.
Toast sunflower seeds if desired. Mix well with avocado, carrot, green pepper and onion. Mix remaining ingredients to make dressing. Scoop avocado mixture onto a bed of greens. Add dressing and garnish with parsley sprigs or lemon peel. Serves 4.
In a large saucepan melt butter; add sugar, corn syrup and water. Cook stirring occasionally to hard crack state (300° on candy thermometer and watch carefully after 280°). Quickly stir in coarsely chopped nuts; spread in ungreased 13 x 9 x 2-inch pan; cool thoroughly. Turn out on waxed paper. Spread top with half the melted chocolate, sprinkle with 1/2 the finely chopped nuts. Cover with waxed paper and invert. Spread the other side with remaining chocolate and sprinkle with remaining nuts. Chill to firm; crack in pieces. So good.
Preheat oven to 375°. Cream the shortening and sugar in a large mixing bowl. Add the salt, lemon rind and egg, beating until thoroughly blended. Fold in the pineapple. Sift together the flour, baking powder and baking soda and add to the creamed mixture. Drop tablespoons of dough onto well-greased baking sheets, 2 inches apart. Sprinkle cookies with sugar and nutmeg before baking. Bake about 12 minutes until lightly browned. Store airtight. Makes about 24.
Slice venison or beef into 3/8-inch strips (with the grain). In container, combine all ingredients. Stir until all spices are dissolved. Place meat in marinade. Be sure all meat is covered and marinate overnight. Rinse in fresh water. Let all excess water drip off. Lay meat strips over rack, dry in oven at 100° to 150° for 6 to 8 hours. Cook longer for drier jerky. For spicier taste, do not rinse meat.
Add all ingredients; mix well. Pour in shells and refrigerate 2 to 3 hours.
Add water to make 1 gallon. Add jello, sugar and water. Heat until sugar dissolves.
Mix sugar, syrup and water in 2-quart saucepan. Bring to boil. Boil until syrup spins a thread. Add peanuts and continue to cook stirring constantly, until it turns golden brown. Remove from heat; add butter and soda. The mixture will honeycomb as you stir. Pour onto a chilled heavy cookie sheet 18 x 24-inch.
Combine all ingredients. Put bread crumbs on top and bake at 350° for 30 minutes.
Grease casserole dish. Add potatoes and onions. Mix together water, oil, salt, sage and pepper. Drizzle over potatoes. Stir together. Bake, uncovered, at 450° until tender. Mash or beat together with mixer, adding the buttermilk.
Combine first six ingredients. Simmer for 6 to 8 minutes or until vegetables are tender. Add turkey and 3 oz. of cheese. Stir well until cheese melts. Put in and 8 X 8 inch baking dish sprayed with Pam. Sprinkle with remaining cheese. Bake for 30 minutes at 375° F. Remove from oven and allow to set before serving.
Melt butter in a large skillet. Add chicken and potatoes and brown slowly on all sides; season with salt and pepper. (Be generous with pepper.) Sprinkle chicken with lemon juice; reduce heat, cover pan and simmer 30 minutes. Add green onions to butter in bottom of skillet; sprinkle peas and parsley over chicken and potatoes; cover again and simmer 10 minutes more, or until chicken and potatoes are tender. Remove chicken and vegetables to serving platter; keep warm. Remove skillet from heat. Add sour cream, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to mix well and to loosen pan drippings. Pour over chicken or pass as sauce. Garnish with additional parsley; serve immediately. Makes 4 servings.
In a greased 8 x 12-inch baking dish, combine the first 4 ingredients and 1 cup of cheese. Blend soup and 3/4 cup of milk. Pour over casserole. Bake, uncovered, at 400° for 15 minutes.
Combine all ingredients together. Cover. Bake at 350° for about 1 hour (sometimes only 40 minutes).
Mix sugar, flour, cornstarch and salt. Stir in cold milk and egg yolks. Add scalded milk and rice. Cook in a double boiler just until it starts to thicken. Add raisins, if desired, and vanilla. Pour into a 2-quart baking pan and then set that pan in a larger pan of water. Bake at 325° for 20 minutes.
Saute garlic in olive oil over low heat until soft, not brown. Add liquid from clams. Add parsley. Heat on low. Just before serving, add clams to sauce, then pour over cooked linguine.
Melt together the milk, cheese and margarine. Add sugar; let cool. Dissolve in 1/2 cup warm water the yeast. When milk cools, add to yeast. Add 6 to 7 cups self-rising flour and knead. Let double. Work down and dip in butter; let rise. Bake at 350° for 20 to 25 minutes.
In large skillet, heat oil and brown chicken. Add pineapple chunks and juice, corn syrup, vinegar, catsup, soy sauce and garlic. Bring to boil. Reduce heat and simmer, uncovered, about 10 minutes. Keep stirring. Add peppers.
Boil sugar and milk until it forms soft ball in water. Remove from heat and add immediately the marshmallow, peanut butter and vanilla. Beat until thick. Pour in lightly buttered pan. Cool, cut and enjoy.
Put beef and pork in separate skillets and cook. When they start to brown, cover and let cook for 45 minutes. Add half the cumin and oregano to each skillet and stir. Continue cooking for 30 more minutes.
Whip egg whites and add sugar gradually. Mix crackers, dates and nuts; add to sugar and egg mixture. Put in greased pie pan. Bake in 350° oven for 30 minutes.
Cook chicken in cream of chicken soup and bouillon cubes. Do not leave soup condensed; add water. Remove chicken from broth and let cool. Add wide egg noodles to broth and boil until tender. Remove chicken from bone, shred, and drop into noodles and broth. Ready to serve.
Combine milk, sugar, salt and dash of black pepper. Stir well. Add mustard and vinegar. Toss with cabbage. Chill until ready to serve.
Mix all ingredients together. Pour into a buttered 8 inch square pan. Bake at 350° for 1 hour.
Mix fruit cocktail with dry instant pudding mix. Add pineapple, pecans and coconut. Chill.
Cut sausage into 2-inch pieces. Brown sausage, meat and onion in small amount of oil. Drain off excess oil. Add puree and 3 cans water to pot. Add garlic powder, oregano, Italian spices, sugar and cheese. Salt and pepper to taste. Cook slowly for 3 hours. Serve on cooked spaghetti. Sprinkle with extra cheese.
In a large mixing bowl, beat cream cheese, sugar and extracts until fluffy. Fold in the whipped cream. Layer pound cake, cream cheese mixture and fruit; repeat again. End with cream cheese mixture. Make a "flag" on top with strawberries and blueberries.
Use the saved juice and mix with pudding and Tang. Pour over fruit. Add fresh fruits just before serving. Chill in refrigerator until ready to eat.
Add olive oil to blender. Add chopped seasoning. Add remaining ingredients. Mix well. Chill about 2 hours before using.
Mix Worcestershire sauce, lemon juice, salt, pepper and celery salt with sour cream. Pour over chicken and marinate overnight. Roll chicken in bread crumbs. Put in a well greased shallow baking pan and refrigerate for 1 hour. Brush chicken with half of butter. Bake 30 minutes at 325°. Baste with remaining butter and bake 30 minutes.
Mix ingredients. Bake 45 minutes to 1 hour at 350°. May be made the day before and refrigerated, then allow a full hour to bake.
Grease and flour 3 (8-inch) cake pans. Sift flour, sugar, baking powder, soda and salt together in large bowl or mixer. Mix evaporated milk with lemon juice. Add alternately to dry ingredients with butter and bananas. Beat at medium speed for 2 minutes. Add eggs and beat 2 minutes.
Combine eggs, sugar, pumpkin, and lemon juice together. Then sift salt, flour, baking powder, cinnamon, and nutmeg over the mixture. After stirring everything together pour into a greased jelly roll or cookie sheet pan. Top with chopped pecans. Bake 15 minutes at 375°. After baking, turn onto towel and roll, starting with the shorter end. Let cool in towel.
Brown onion and bell pepper in oleo, then add ground beef and brown. Remove from fire. Mix with tomatoes and uncooked rice. Add salt and pepper to taste. Put in casserole and bake at 300° for about 1 hour.
Mix all ingredients together in large bowl until well blended. Shape into 1/2-inch balls. Bake at 350° for 15 to 20 minutes. Serves 8 to 10.
Add rice to boiling water and cook until tender. To cooked rice, add salt and vanilla. Combine milk and cornstarch together, then add to mixture. Add beaten egg yolks and cook until mixture thickens. Remove from heat and cool slightly. Beat egg whites until stiff; fold into mixture. Sprinkle with nutmeg and cinnamon.
Mix sausage and Bisquick together well. I use mild sausage and work them together with my fingers. Then add the cup of sharp Cheddar cheese and milk. Roll in balls and bake at 350° for 15 minutes or until browns.
Cream applesauce. Add Egg Beaters and beans. Mix well. Sift dry ingredients together and add to creamed mixture. Add sugar, spices, apples, raisins and vanilla. Mix well. Pour into a 9 x 13-inch pan that has been sprayed with Pam. Bake at 375° for 35 to 40 minutes. Cut into 24 squares. Serve with a dab of Cool Whip. Contains 92 calories and .1 gram of fat.
Mix well with mixer. Add 1 cup of flour and 1/4 teaspoon salt. Roll into 1-inch balls in slightly beaten egg whites. Bake at 350° for 5 minutes. Press center down with thumb and bake 8 minutes longer. When cool, fill center with favorite icing.
Flatten biscuits into long strips. Sprinkle sugar and cinnamon on top of strips. Roll strips and place in pan. Bake 12 minutes at 325°. Melt butter into glaze. Pour lightly over cooled rolls.
Brown ground beef in a Dutch oven. Add sliced onion and continue to brown. Add all the remaining ingredients (potatoes should be peeled and cubed). Bake in a 350° oven for 1 hour or until potatoes are done. Serves 6.
Soften cheese. Add ingredients. Roll into 2 logs, then roll in chopped nuts. Refrigerate and serve with crackers. Will keep 2 weeks in refrigerator.
Blend all well. Put into an 8 x 11-inch pan. Bake at 350° for 15 to 20 minutes. Cool.
Peel potatoes and slice as thinly as possible. Mix the Cheddar cheese soup and milk together. Layer the cheese/milk mixture and potatoes in a baking dish that has been sprayed with Pam to keep the potatoes from sticking. Also, sprinkle with salt and pepper as you are layering. Top with the shredded Colby cheese. Bake at 350° for an hour or until fork-tender.
Wash and boil potato with peel on. Cook potato and peel. Mash potato and be sure it is free from any lumps. Sift together salt, flour and baking powder. Add sweet potato and shortening. Mix into a light dough with egg and milk. Roll thinner than regular biscuit dough. Cut with biscuit cutter. Bake at 450° until done.
Have cream cheese and oleo at room temperature. Mix other ingredients. Take dough by teaspoonfuls. Roll out in balls and place on greased cookie sheets. Bake at 375° for 8 to 10 minutes or until done.
Brown sausage in a large skillet. Add the onion and pepper; cook until tender. Drain off grease. Add potatoes; cook for 6 to 8 minutes or until tender. Add eggs; stir. Cook until eggs are set. Prepare tortillas by browning in hot oil in large skillet for 5 seconds on each side, or heating in microwave for 45 to 60 seconds. Divide filling mixture between 12 tortillas, placing filling down center. Sprinkle with cheese. Fold bottom of tortilla up and sides toward each other. Serve with picante sauce and sour cream on the side. Yields 12 burritos.
Beat the eggs, sugar and pumpkin for 5 minutes. Add other ingredients. Line cookie sheet with waxed paper and grease. Pour pumpkin mixture onto greased paper; spread. Bake for 15 minutes at 375°. Remove; let cool for 5 minutes. Flip onto linen towel; remove waxed paper. Roll up in towel; cool completely.
Preheat oven to 350°. Spray an 8 x 4 x 2-inch loaf pan with cooking spray. In a large mixing bowl, combine flour, baking powder, baking soda and salt. In a medium size bowl, combine beaten egg, sugar, applesauce, carrots and vegetable oil. Add all at once to dry ingredients. Stir just until moistened (batter will be thick). Fold in apricots. Pour batter into prepared loaf pan and bake 45 to 50 minutes or until an inserted toothpick comes out clean. Remove from oven and let cool. Wrap loaf and store overnight before slicing.
Melt together first three ingredients in separate bowl. Mix last three ingredients together. Pour chocolate mixture over and mix well. Pour in 9 x 13-inch pan. Chill 2 hours.
Put sugar, milk and cocoa in large pot. On medium heat, bring to a boil. Boil for 3 minutes. Remove from heat. Add butter, peanut butter and vanilla. Stir until blended. Add oats and stir well. Pour in greased pan and cool completely.
Brown ground beef and drain. Put meat in crock-pot. Put beans on meat, minestrone soup on beans and Ro-Tel tomatoes on top of soup. All ingredients will be layered in crock-pot. Cook on low for 8 hours.
Boil chicken and chop. Boil egg noodles and drain. Mix chicken and noodles together with milk. Add cheese and butter. Cook until cheese melts.
Cream butter and sugar. Add eggs; mix well. Add milk and flour; mix well. Add nuts, coconut and raisins; mix well. Add spices; mix well. Pour into 9-inch cake pans. Makes 5 thin layers.
In medium bowl, combine cream cheese, sugar, vanilla, and 1 of the eggs. Beat until smooth and set aside.
Combine potatoes, 1/2 cup butter, onion, soup, sour cream and Cheddar cheese. Stir well and spoon into greased 2 1/2-quart casserole dish. Crush corn flakes and stir in remaining butter. Sprinkle over potato mixture. Bake at 350° for 40 to 45 minutes or until bubbly.
Lay out crusts. Put ingredients in half of crusts. Fold the other half over like a turnover. Seal edges with fork. Bake at 350° for 1 hour.