HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour milk over bread; let it soak until it falls apart. Mix in egg, spices and Worcestershire; mix well. Add onion and green pepper. Mix in meat. Spread in a 1 to 1 1/2-quart baking dish. Drain off grease after cooked. Bake at 350° for 1 to 1 1/2 hours, or until done.
Cook, drain and chill macaroni. Add all remaining ingredients, then toss with macaroni. Good sprinkled with grated Parmesan cheese.
In skillet brown pork chops. Put sauerkraut in casserole. When chops are browned, drain drippings into sauerkraut. Add tomato paste. Place chops on top. Add water, salt and pepper. Cover and cook for 1 hour in oven at 300°. Serves 6.
Add yeast to water. Set aside. Beat egg whites stiff. Add sugar and beat again. Add salt, lukewarm water and oil. Beat on low speed. Add yeast; mix with spatula. Add flour, not making too sticky or stiff. Let rise in a warm place. Place in refrigerator overnight. Take out the next day and bake.
Mix together cream cheese and Cool Whip. Add diced apples and Snickers. This recipe will serve 10 people.
Mix fruit, milk, eggs and vanilla. Add flour, sugar, baking powder and salt. Stir until just moist; put in airtight bowl. Heat oil in deep fryer or pan 350°, drop in dough and cook until brown.
Cook squash and onion until tender. Let cool about 15 minutes. Add soup, sour cream, salt, pepper and pimento. Salt and pepper to taste. Grease casserole dish. Melt butter; pour over herb dressing. Line bottom of dish with dressing, top with remaining dressing. Bake at 350° for 30 minutes. Serves 8 to 10.
Combine in saucepan and heat thoroughly the first 4 ingredients. Dip tortillas in hot oil until soft. Combine the cheese and onion in a bowl. Put 2 tablespoons of cheese mixture in center of tortilla. Roll tortilla and put in baking dish. Pour turkey sauce over tortillas. Cover with foil for oven at 350° for 25 minutes, or cover with Saran Wrap and microwave on High for 8 to 10 minutes.
Saute bacon in 1-quart saucepan over low heat until crisp. Add chopped onion; saute until tender. Add bouillon granules, pepper and flour to bacon and onion and mix well. Increase heat to medium. Drain beans, reserving liquid. Add liquid to bacon mixture. Bring mixture to a boil, stirring constantly. Put beans in a 1-quart casserole dish. Pour bacon mixture over green beans. Bake at 300° for 20 minutes.
Cream butter and sugar. Beat in eggs; add all other ingredients and mix well. Drop by spoon. Bake at 350° for 25 minutes. Store in covered container to mellow.
Mix slightly beaten eggs, sugar, salt and lemon juice. Mix baking powder and flour and add to egg mixture. Spread on warm layer as soon as you take it out of the oven and bake an additional 30 minutes. Can be sprinkled with powdered sugar or left plain. Cut into bars when cool. Freezes well with wax paper in between layers.
Blend together first 5 ingredients, fold in fruit and nuts. Turn into 4-1/2 c. ring mold. Freeze several hours or overnight. Unmold on lettuce lined plate, garnish with additional cherries. Let stand 10 minutes.
Combine concentrates (I use blender). Pour into punch bowl. Add 7-Up. Stir gently.
In small bowl or measuring pitcher, combine salt, turmeric, mustard seed, celery seed, vinegar and sugar. Mix cucumbers and onions in microwave-safe bowl. Pour vinegar mixture over cucumbers and onions. Microwave, uncovered, on High power 5 minutes. Stir well. Return to microwave 5 minutes more. Cool. Pour into quart jar and refrigerate. Pickles are ready to eat when thoroughly chilled. Store in refrigerator. Makes 1 quart.
Combine cream cheese and yogurt in a large mixing bowl. Beat at medium speed of an electric mixer until smooth. Add Cheddar cheese and next 4 ingredients. Stir well. Cover and chill at least 1 hour. Shape cheese mixture into a ball and sprinkle with parsley. Press parsley gently into cheese ball. Wrap cheese ball in heavy-duty plastic wrap and chill. Serve with assorted crackers.
Combine first 3 ingredients in large saucepan over medium heat. Heat and stir just until well blended. Remove from heat. Add corn flakes and mix well. Pour into square cake pan. Press down with hands. Cool and cut into squares.
Let sausage come to room temperature. Heat oven to 325°. With hands, combine sausage and cheese together in a bowl. Add Bix-Mix and blend thoroughly. Roll into little marble size balls and place on ungreased baking sheet. Bake 30 minutes. Serve hot or cold. Makes about 60 balls.
Mix in 1/2 gallon container. Add water to fill container. Mix and serve.
Cook beef for 5 minutes. Add taco seasoning. Cook until meat is no longer pink. Add stewed tomatoes, beans and liquid. Cook 5 minutes. Serve over cooked, drained egg noodles.
Thoroughly blend butter, corn syrup, extract and salt in large mixing bowl. Add sugar; mix with spoon and hands until blended smooth. Divide mixture into thirds. Knead red coloring into one portion of mixture and green coloring into another, leaving one portion white. Shape into round balls; flatten with tines of fork on wax paper lined baking sheets. Let dry several hours. Makes 6 dozen.
Place each biscuit into the bottom and up the sides of each greased muffin cup. Cut hot dogs into thin slices.
Mix soft butter, onion, dry mustard, poppy seed and Beau Monde together. Slice Italian or French bread in half lengthwise. Spread butter mixture on both halves. Top 1/2 with Swiss cheese (bottom). Place top on bottom half. Bake at 325° for 25 minutes (ovens may vary), wrapped in foil. Remove foil and bake 10 minutes more. Slice and serve. Serves approximately 10 to 12 people. Great for parties or family get togethers.
Boil carrots for 5 minutes; drain and cool. In medium bowl, put salt, pepper and mustard. Beat in a little of the oil to blend with mustard. Add the remainder of the oil, sugar, vinegar and soup. Beat until mixed. Add onion, peppers and carrots. Cover tightly and chill.
Cream shortening and sugar. Add 1/2 cup milk and 1 1/2 cups flour. Beat in eggs, one at a time. Add rest of milk and flour. Add extract. Put in cold oven. Bake at 300° for 1 1/2 hours.
Melt butter; add flour. Cook low 3 minutes. Gradually add milk with whip. Cook until just boiling. Simmer 2 minutes. Add pepper and hot sauce. Add cream; simmer 1 minute. Add 3/4 cheese. Stir; heat over low until melted. Mix mac into cheese sauce. Pour in greased casserole dish. Top remaining cheese and bake. Bake at 350° for 30 minutes.
Mix all ingredients in a large bowl; refrigerate overnight. When ready to bake, place in greased 9 x 13-inch pan. Do not cover. Bake for approximately 1 1/4 hours at 350°. Holds well for serving. Serves 12.
Cut tomato in slices 1/2-inch thick. Mix flour and 1/2 of sugar. Sprinkle on both sides of the slices the remaining sugar and salt. Dip the slices in the flour and sugar mixture. Let stand for 5 minutes and dip again.
Pour butter in a 1 1/2 to 2-quart baking dish. Mix milk, flour, sugar and vanilla. Pour over butter/margarine. Add peaches. Bake at 350° for approximately 45 minutes.
In a large saucepan, melt butter. Add garlic and shallots, saute until tender, about 2 to 3 minutes. Add wine and increase heat. Gently boil wine until reduced by half, about 5 to 7 minutes. Add cream and simmer until thick and reduced by half, about 10 to 15 minutes. Stir in conch. Simmer until heated through. The heat will cook the conch, if you leave it, but its usually more tender if you just heat it through. Season to taste with parsley, salt, and pepper. Serve over pasta.
Wash cucumbers thoroughly and slice very thin. Mix above ingredients and let stand in plastic or glass containers in refrigerator. Ready to eat in one day.
Place short ribs in large pan; cover with water and bring to a boil. Simmer for about 2 hours. Drain off water, saving 1 cup. Mix remaining ingredients; add to meat and simmer for about 1 hour.
Heat milk, butter and sugar until dissolved. Stir in 25 marshmallows. Bring to boil over medium heat. Remove from heat and add 2 ounces unsweetened chocolate, Hershey chocolate bar with almonds and chocolate chips. Pour in 3 pie pans, buttered well. Refrigerate until firm. Use a big pan and stir a lot!
Mix the flour, nuts and butter together and pat into a 9 x 13-inch baking dish or pan. Bake at 350° for 15 minutes. Let cool. Blend 1 cup Cool Whip, cream cheese and confectioners sugar. Put cream cheese mixture on top of cooled crust. Beat the lemon pudding and milk until thick and pour over cream cheese mixture. Spread with remaining Cool Whip. Chill.
Blend all ingredients except brown sugar and nuts in large bowl. Pour in a 13 x 9-inch greased pan. Sprinkle with nuts and brown sugar. Bake at 325° for 45 minutes or until cake springs back. Cool in pan for 15 minutes. Spoon hot Butter Glaze over warm cake.
Mix sugar, milk, vanilla and butter; bring to a boil for 2 minutes and turn off heat. Add marshmallows, stir until melted. Add all chocolate and stir until melted. Add nuts. Pour into 13 x 9-inch pan and cool. Cut into squares.
Combine and blend. Pour into 1 deep-dish pie shell or 2 regular. Bake at 350° for 30 to 45 minutes.
Mix sugar, vinegar and water in a small saucepan. Bring to a boil. Set aside and let cool. Mix salad dressing and mustard. Set aside. Mix together remaining ingredients (except macaroni). Add salad dressing mixture. Add macaroni. Mix thoroughly. Pour vinegar mixture over salad and mix well. Put in a sealed container and refrigerate.
Cream sugar and butter. Add sour cream and eggs, one at a time. Beat well. Add flour and soda and beat well, only long enough to mix well. Bake 1 hour and 15 minutes at 325° in a tube pan.
First Layer: Mix flour, butter and nuts. Press into a 9 x 13-inch pan. Bake 15 minutes at 350°.
Mix pecans, brown sugar, flour and margarine together. Place into 13 x 9-inch pan and bake until brown. Let cool. Mix together the confectioners sugar, the Cool Whip and cream cheese and spread over cooled crust. Next, spread 1 can of peach pie filling over the top.
Arrange fish fillets in lightly greased 2 1/2-quart shallow baking pan. In small bowl, combine rest of ingredients. Spread mixture over fish. Bake at 425° for 20 minutes or until fish flakes easily.
Stir; cook on High 4 minutes. Stir; cook 4 minutes more. Add 1 tablespoon oleo and 1 teaspoon vanilla. Blend well. Return to microwave. Cook 1 to 2 minutes. Add 1 teaspoon baking soda. Stir fast. Pour onto greased cookie sheet.
Sift together flour, salt and baking powder. Mix all ingredients. Bake at 350° until done.
Wash zucchini; cut off ends and halve lengthwise. Drop into pot of boiling water and cook until slightly tender. Plunge zucchini into cold water, allow to cool, then drain. Scoop out pulp with a spoon, leaving shell about 1/4-inch thick. Drain shells on paper towels.
Mix all together and bake at 350° in a greased 13 x 9-inch pan for 1 hour.
Stir together the flour, baking powder, baking soda and salt. Set aside. Beat in eggs one at a time. Add sour cream and flour mixture, beating to blend thoroughly. Spoon batter into a greased 10-inch tube pan. Sprinkle topping over top and with a knife or rubber spatula, cut topping through cake to give a marbling effect. Bake at 350° for 45 to 50 minutes.
Cook chopped onion, pepper and celery together in a small amount of butter. Add meat and cook until slightly browned. Drain. Cook noodles in boiling salt water and drain.
Grease a jello ring with butter; put 1/2 cup of pecans in bottom of mold. Mix all ingredients, except pecans, well and press half of the mixture in mold. Put the remaining pecans on top of this. Press remainder of the cheese mixture on pecans. Refrigerate overnight. Remove and turn out on plate. Fill center with ripe olives and place crackers around ring.
Mix and pour into a 9 x 13-inch greased and floured pan. Bake at 350° for 25 to 30 minutes.
Cook spaghetti according to directions. Chop onion, green pepper, tomatoes and celery stalks. Combine all ingredients and refrigerate overnight. Before serving sprinkle with Parmesan cheese.
Brown hamburger and onions. Heat soup, enchilada sauce, green chilies and water. Line bottom of pan with crushed Doritos. Add layers of meat, cheese and soup mixture. Let stand a few minutes. Bake 1 hour at 350°.
Drain canned fruit; reserve juice. Take up to 3 cups juice and cook with both pudding mixes until thick. (Can do in microwave.) Chill.
Mix cornstarch and soy sauce in a cup. Combine rest of ingredients in saucepan and bring to simmer; add cornstarch mixture and simmer until it thickens and clears, stirring constantly. If too thick, thin with a little pineapple juice.
Lightly brown 1 pie crust on top and side using broiler. Melt margarine. Add sugar, eggs, flour, cinnamon and vanilla. Mix well. Pour berries in crust. Put mixture on top. Bake at 350° for about 25 to 30 minutes or until brown. Serve with Cool Whip.
Combine margarine and cheese; blend until smooth. Add flour and hot sauce; mix well. Shape into small balls. Place on ungreased cookie sheet and press with fork. Bake at 350° for 10 minutes. Makes about 3 1/2 dozen.
Stir together peanuts, sugar, syrup and salt in a 1 1/2-quart glass casserole dish. Cook 4 minutes on High. Stop. Stir well. Return to oven and microwave on High 4 minutes more. Stop. Stir in margarine. Microwave 2 minutes longer on High. Stir in vanilla. Add baking soda. Quickly stir until light and foamy. Immediately pour out onto a lightly greased baking sheet or dish. Spread to about 1/4-inch thickness. When cool, break into pieces. Store in airtight container. Makes about 1 pound.
Preheat oven to 425°. Sift together flour and salt; set aside. In blender, process remaining ingredients on medium speed until combined; add flour mixture and process on low speed until smooth. Set four 6 ounce custard cups on baking sheet; place in oven for 5 minutes. Spray each with nonstick spray and pour 1/4 of batter into each cup. Return to oven and bake for 20 minutes. Turn oven control to 325° and bake 20 minutes more. Remove popovers from cups. Serve immediately. Popovers will fall slightly after removing from oven.
Boil chicken until tender. Cut into bite size pieces. Preheat oven to 350°. Cook broccoli for 3 minutes. Mix next 4 ingredients, using only 1 cup cheese. Line 2-quart baking dish with chicken; layer broccoli on top. Pour sauce over broccoli. Top with remaining 1/4 cup cheese. Combine bread crumbs and butter. Sprinkle over cheese. Bake 45 minutes.
Preheat oven to 375°. Cream shortening and sugar. Add in eggs, one at a time, beating after each one. Add flour and dry ingredients alternating with milk. Fold in berries. Spoon into muffin tins. Bake at 375° for 20 to 25 minutes. Makes 2 dozen.
Mix oil, eggs, vanilla, water and brown sugar; blend well. Sift flour, baking powder, soda and salt. Add pecans; mix well. Pour into greased pan. Sprinkle with large package semi-sweet chocolate chips. Bake 35 to 40 minutes at 350°.
In a blender, combine cottage cheese, green onion, snipped parsley, dill weed, Worcestershire sauce, pepper and garlic powder. Cover and blend until smooth. Chill for at least one hour before serving.
Mix all ingredients together and freeze at least 24 hours. Do not mix while in freezer. Can be mixed with 7-Up.
Mix together cocoa, cornstarch, salt, sugar, egg yolks and milk. Cook in double boiler until thick. Stir constantly. Add flavoring and pour into a pie crust. Bake at 325° until done.
Mix together sauerkraut and sugar and let stand for at least 1 hour. Add celery, carrot and onion. Add pimento and green pepper (optional).
Bake pie shell in 450° oven for 7 minutes. Remove from oven and reduce oven temperature to 325°. Fry bacon until crisp. Drain and crumble in pie shell. Add cheese. Combine remaining ingredients and pour over bacon and cheese. Bake at 325° for 40 minutes or until almost set in center. Let cool 10 to 15 minutes before serving.
Cream butter and sugar. Sift flour, soda and salt. Add eggs and vanilla. Beat until smooth. Add nuts. Add flour mixture, slowly. Mix well. Divide dough into 3 portions. Make each into a log and roll on wax paper. Roll up in the paper and put in freezer for a couple hours or fridge overnight. Slice and bake 9 to 10 minutes at 350°. Cool on brown paper.
Place chicken breasts between sheets of wax paper and pound until thin. In a medium bowl, mix together the egg, soy sauce, Irish Mist and garlic. Place chicken in mixture; turn to coat. Let stand 1 hour. Coat each chicken breast with bread crumbs. In a large skillet, heat butter and oil. Fry cutlets 2 to 3 minutes on each side or until crusty and brown. Drain on absorbent paper. Serve on a bed of wild rice with lemon and capers.
Rinse chicken; pat dry. Spray a cold, large, nonstick skillet with nonstick coating. Preheat skillet over medium heat. Cook chicken in hot skillet for 10 to 12 minutes or until chicken is tender and no longer pink, turning once. Meanwhile, for sauce, in a small saucepan, stir together the cornstarch, orange peel and salt. Gradually stir the 1/2 cup orange juice into the cornstarch mixture. Stir in the orange liqueur and honey. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in the orange sections; heat through.
Mix rice, soup and milk. Set aside while you prepare the other ingredients. Melt butter in a saucepan and add celery and onion; cook over low heat until transparent. Remove from heat and stir in peas and chicken. Add this mixture to the rice/soup mixture and mix well. Layer 1 1/2 cups crushed chips in the bottom of a buttered casserole dish. Carefully pour in the chicken mixture. Top with remainder of chips. Bake at 325° for 35 minutes or until chips have turned rich brown. Serve piping hot.
Cook syrup, sugar and salt on medium heat. Boil about 4 minutes without stirring. Remove from heat. Add vanilla and color. Mix and pour over popcorn. Shape into balls with buttered hands.
Saute minced garlic and broccoli until veggie loses crispness. Add the rest of ingredients, mixing thoroughly. Bring to a boil, stirring often. Pour into casserole dish. Top with Cheddar cheese and bake 1/2 hour at 350°. This recipe is also good with cauliflower and Swiss cheese.
Mix all ingredients. Bake at 350° for 40 to 45 minutes in 13 x 9-inch dish.
Heat oven to 350°. Grease three round layer pans, 8 or 9-inches. Line with wax paper.
Mix the first 7 ingredients. Combine the next 4. Beat in flour mixture. Stir in beaten eggs. Put in a 13 x 9-inch pan (oiled and floured). Bake in a 350° oven for 30 to 40 minutes.
Bring water to a boil; add salt. Remove from heat. Add alum, oil and food coloring. Mix in flour. Knead until smooth. Store in the refrigerator.
Thoroughly mix undissolved yeast with 1/3 of flour and all other dry ingredients. Heat liquids with shortening over low heat until very warm. (Shortening does not need to melt.) Add liquids to dry ingredients. Beat for 2 minutes at medium speed of electric mixer. Add 1/2 cup flour and beaten eggs. Beat on high speed for 2 minutes. Stir in additional flour. Refrigerate. Shape dough and let rise until twice in size. Bake at 450° for pizza for 12 to 15 minutes.
Roll out rolls onto a cookie sheet and press "seams" together. Bake at 400° for 10 minutes or until light brown. Mix rest of ingredients and spread on baked crust. Top with any or all of the following chopped fine vegetables: broccoli, carrots, onions, green pepper, celery, radishes, green or black olives, mushrooms or cauliflower. Put in refrigerator and let stand for 24 hours before serving. Remove and cut into 2-inch squares.
Crumble beef (ground turkey can be substitute for half the beef) into skillet and saute until no longer pink. Combine meat, spaghetti sauce, water and wine. Spread 1/3 of sauce mixture in a lightly greased 12 x 8 x 2-inch microwaveable baking dish. Arrange 4 lasagna noodles on sauce. Layer 1 cup cottage cheese and 1 cup Mozzarella cheese over noodles. Spoon half of remaining sauce over cheese. Top with 4 lasagna noodles and 1 cup cottage cheese, 1 cup Mozzarella cheese and remaining sauce; sprinkle with Parmesan cheese. Cover tightly with heavy-duty plastic wrap. Fold back a small corner of wrap to allow steam to escape. Microwave at Medium (50% power) 32 to 35 minutes, giving dish a half-turn after 15 minutes. Uncover; sprinkle with remaining 1 cup Mozzarella cheese and microwave at Medium for 2 minutes. Before serving, garnish with green pepper rings, if desired. Let stand for at least 5 minutes before serving, so that it will thicken. Yields 6 servings.
Brown meat and drain. Add all ingredients, except cheese and Fritos. Line casserole dish with Fritos. Pour half of meat mixture over Fritos and then 1/2 of the grated cheese. Repeat with last of meat mixture and cheese. Bake at 350° for 20 minutes.
Combine the first 5 ingredients in a large pot over medium gas until it comes to slow boil. Turn gas to simmer for about 35 minutes. Turn off gas. Combine in a bowl the eggs, sugar and vanilla. Mix well. Add mixture to pot and stir well. Add the raisins. Pour in a baking dish and sprinkle with cinnamon and nutmeg. Cover and let cool. Refrigerate.
Mix sugar and cornstarch in saucepan. Stir hot water in gradually. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Slowly stir half the hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter and lemon juice. Pour into baked pie shell; cover with meringue. Bake at 400° until delicately brown.
Preheat oven to 375°. Trim crusts from bread. Spread Onion Butter on bread slices. Cut each slice into 5 strips. Place strips on ungreased baking sheet. Bake for 10 minutes, or until golden brown. Makes about 5 dozen sticks.
Combine sugar, corn syrup, hot water. Heat slowly until sugar is dissolved. Boil without stirring to firm ball stage (248°). Gradually beat hot syrup into stiff egg whites. Add salt and vanilla. Cool. Fold in mayonnaise and orange peel. Serve as dressing for strawberries, fruit salad or any fresh fruit.
Mix apples, sugar and the 2 tablespoons of flour and spread in a greased baking dish. Mix brown sugar, oats and 1/2 cup flour and spread over apples. Drip melted butter over the top. Bake for 45 minutes at 350°. Serve with whipped topping or ice cream. Cinnamon may be sprinkled on the apples, if desired.
Combine teriyaki sauce, brown sugar, green onion and lemon juice. Marinate pork chops in mixture. Set in refrigerator 1 to 2 hours. Place chops in broiler pan. Broil 6 minutes on each side. Serves 4.
In a large mixing bowl, beat eggs, oil and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 45 to 50 minutes or until cake tests done. Cool.
Melt caramels in 1/3 cup of milk on low temperature and set aside. Mix cake mixture, oleo and 3/4 cup milk well. Bake 1/2 of cake mixture for 15 minutes in a 350° oven. Take 1/2 cake from the oven. Spread caramels, chips and pecans on top. Pour remaining batter on top and bake for 15 to 25 minutes. Cool and cut into squares.
Brown chops in frying pan. Remove to shallow roasting pan. Add broth and bake in moderate 350° oven for 30 minutes.
Rub chops with cut garlic clove. Brown chops in skillet, turning frequently. Mix remaining ingredients and pour on top. Cover and cook over low heat for 5 minutes. Uncover; turn chops and cook until sauce thickens. Yields 2 servings.
In a large bowl, mix together whole wheat flour, corn meal, wheat germ, rolled oats, brown sugar, powdered milk, coconut, cinnamon, walnuts, almonds and cashews. In blender, add the honey, oil, water, salt and vanilla. On low speed, puree until blended. Pour liquid over dry ingredients and mix well. Spread on large baking sheets. Bake at 275° for 1 hour, stirring every 15 minutes. Bake until light brown. Remove from oven and cool. Add dried fruits such as: raisins, dates, dried apples or dried apricots, if desired. Store in a sealed container. Yields approximately 7 1/2 pounds.
Mix together and add sage and poultry seasoning to taste. Add a small amount of chicken broth. If too thick, add 1 package of dry vegetable soup mix and cook at 325° until done. Stir often.