HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 6 ingredients together, then add cherries, egg and butter. Put in 13 x 9-inch floured pan. Bake 3/4 hour at 350°.
Place sugar and grapes in a quart jar and fill with boiling water. Process in water bath canner 20 minutes.
Mix all ingredients together and pour into buttered casserole. Bake at 350° for 45 to 60 minutes.
Broil wieners and cut into pieces. Cool slightly. In boiler over medium heat, cook jelly until turns to liquid. Add mustard to taste. Add sliced wieners. Heat to boiling, then cook about 5 minutes longer. Remove from heat and transfer to crock-pot or chafing dish to keep warm while serving.
In a large skillet, brown turkey or chicken; drain. Add onions, carrots and garlic. Cook, stirring for 5 minutes until onion is tender. Add all ingredients except spaghetti. Cover, reduce heat and simmer for 25 to 30 minutes. Meanwhile, in boiling salt water, cook spaghetti until tender. Drain, put into a serving bowl, and pour the sauce over. Makes 4 to 6 servings.
Preheat oven to 350° and pour oil in 13 x 9-inch pan. Place yellow cake, eggs and applesauce in pan. Scrape sides and bottom of pan, blend with fork or spoon. Bake at 350° for 35 to 45 minutes or until toothpick comes out clean. If desired, sprinkle with 4X sugar. Cut and serve directly from pan.
Mix all ingredients. Cook 15 minutes. Pour into sterilized 4-ounce canning jars. Process in boiling water bath for 10 minutes. Makes 15 jars.
Wash; remove the strings, then cut each pod through twice lengthwise. Then into 2-inch lengths. Parboil the beans 30 minutes. Saute in a stew pan with the butter and seasonings. Cook until butter is absorbed, then add stock and lemon juice. Simmer until perfectly tender.
Combine first 2 ingredients, cream of mushroom soup and 1 1/4 cups water in saucepan. Warm over low heat. Brown ground beef, onion and garlic in skillet, stirring until crumbly. Add olives, salt and 1/2 cup tomato mixture. Mix well.
Mix and sift flour, baking powder and salt. Melt shortening. Add brown sugar. Stir until well mixed. Allow to cool slightly. Add eggs, one at a time, beating well after each. Add dry ingredients, then nuts and chocolate chips. Bake in greased pan (10 1/2 x 15 1/2-inch) at 350° for 20 to 30 minutes.
Brown hamburger with onion and spices. Layer with other ingredients in a large baking dish. Bake at 350° for 45 minutes.
Press crescent rolls out in a pizza pan. Pour the raw eggs on the crescent rolls. Sprinkle the cooked sausage on top of the raw eggs. Sprinkle cheese on top. Bake at 375° for 20 to 30 minutes.
Combine all ingredients but mushrooms in saucepan; bring to boil. Remove from heat and add 2 pounds sliced mushrooms. Marinate several days. Mix well occasionally.
Heat olive oil in a pan. Add quartered potatoes, garlic and shallots. Saute and toss. Add spices and toss. Place all on a baking sheet. Spread in a single layer. Bake at 400° for 25 minutes.
Preheat oven to 350°. Mix ground beef, mushroom soup and onion soup mix together. Place in a greased casserole dish. Cover and bake for 45 minutes to 1 hour. When ground beef is done, put Tater Tots on top and bake until Tater Tots are done.
Mix Cool Whip and sour cream; set aside. Mix rest of ingredients. Pour Cool Whip mixture over it. Stir. Chill well.
Cook broccoli; drain. Dice chicken; shred cheese. Place broccoli in baking dish. Cover with diced chicken and shredded cheese. Put remaining ingredients into a blender; mix. Pour mixture over cheese. Bake in a 13 x 9-inch oblong baking dish at 350° for 1 hour.
Peel and cut up bananas. Wrap in foil then freeze about 1 hour or until firm. In a blender container combine bananas, milk, berries and cottage cheese. Cover and blend until smooth. Add ice cubes, then cover and blend until smooth. Garnish each glass with a fresh strawberry if desired. Makes 4 (8-ounce) servings.
Wash and pat dry each breast. Melt butter in long baking dish. Place chicken pieces on the bottom, flesh side down. Sprinkle with salt and pepper. Arrange side by side; divide onions and garlic evenly and place between or under chicken pieces. Combine sour cream with Worcestershire sauce and pour over chicken. Sprinkle with bread crumbs and paprika. Bake at 375° for 1 1/2 hours. After 30 minutes, add half of the wine; bake 20 minutes more. Add remaining wine. Garnish with parsley. Serves 6 to 8.
Combine all ingredients and refrigerate overnight. Form into 2-inch patties and fry slowly until lightly browned. This is an excellent substitute for fresh mushrooms!
Beat the egg. Add brown sugar and vanilla. Mix the chocolate and shortening. Melt over hot water. Add flour, soda and salt. Mix. Add milk. Nuts may be added. Bake 10 to 12 minutes at 350°.
Spray cookie sheet with vegetable spray. Preheat oven to 350°. Arrange crackers on large cookie sheet with edges touching. Fill all spaces with crackers. Boil butter, sugar and nuts 2 minutes at rapid boil. Remove from heat. Spoon evenly over crackers. Bake 10 minutes (about). Check frequently since ovens vary and these burn quickly. Cut by pressing spatula into warm cookies. Allow to cool.
Soften cookie dough and press evenly onto pizza pan. Bake according to directions. Make pudding according to directions and spread on cooled cookie. Arrange fruit in concentric circles. Brush with melted apple jelly to glaze. Chill.
In a 6 to 8-quart heavy kettle, bring apples and water to a boil. Reduce heat and simmer until apples are tender. Press cooked apples through a colander or food mill. Discard peels. Return pureed apples to the kettle. Stir in remaining ingredients. Simmer, uncovered, stirring frequently, until the consistency is very thick and the color is dark brown, about 8 hours. Freeze in containers or preserve using your favorite method. Yield: 4 to 6 cups.
Combine chicken, vinegar, 1 tablespoon of the garlic, bay leaves, soy sauce and salt and pepper to taste. Boil, then simmer, uncovered, for about 10 minutes or until tender. If the sauce is reduced, add about 1/2 cup water. Simmer, covered, until done (about 30 minutes more). Remove meat from sauce. Saute remaining garlic, in a skillet, in the oil, for a more pronounced flavor. Add the chicken and fry until light brown. Add the adobo sauce. Serve with white rice.
Heat the oil in a large saucepan over moderate heat. Cook the garlic and onion with salt and pepper until soft, about 10 minutes. Add the tomatoes, tomato paste and bay leaves. Bring to a boil. Reduce to a simmer and cook, uncovered, 15 minutes. Stir in basil and parsley. Cook an additional 5 minutes and remove from heat. Remove and discard bay leaves. (May be kept, covered, in refrigerator up to 3 days). Makes 5 cups.
Combine cooked rice with chicken. Mix in soup, peas, butter and onion in a 1-quart baking dish. Top with buttered crumbs or grated cheese. Bake at 350° for 15 minutes. Serves 6.
Put Crispix, pretzels and peanuts in a large microwave-safe bowl. Melt the oil, margarine, Worcestershire sauce, garlic salt, onion salt and celery salt in microwave. Mix well. Pour over cereal mixture and stir. Microwave on High for 2 minutes. Stir well. Microwave 2 minutes. Stir well. Microwave 2 minutes. Stir well. Pour into paper bag to soak up grease. When cooled, put in airtight container.
Butter pan; lay chicken pieces in pan. Salt to taste. Combine chicken soup and golden mushroom soup. Pour over chicken. Cover with foil and bake 1 1/2 hours at 325°.
Cut top off tomatoes; cut inside of tomatoes several times. Add seasonings and bread crumbs; top with Parmesan. Place into sprayed baking dish. Bake at 375° until tender to stick with fork or broil 10 to 15 minutes.
Cook sugar and water until it reaches hard ball stage, 260°, on candy thermometer. Pour over egg white, beating constantly. Beat until stiff. Fold in nuts and drop by spoonful on wax paper and cool.
Mix sugar and flour together. Add eggs. Blend in pumpkin, molasses, cinnamon, cloves, ginger and salt. Stir in milk. Pour into unbaked pie shell. Sprinkle with cinnamon. Bake at 375° for 45 to 60 minutes until filling is set.
Soften yeast in warm water. Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. If you have trouble stirring in flour, you can knead it in. Cover and let rise in warm place (85° to 90°) until light and double in size (50 to 60 minutes). Stir down dough. Turn into well-greased 8-inch round 1 1/2 or 2-quart casserole. Bake at 350° for 1 hour.
Chop all ingredients and combine. Oil and vinegar may be added, if desired. Refrigerate overnight. Serve with nacho chips.
In Dutch oven or large pot, heat oil. Add onion and saut 2 to 3 minutes. Add taco seasonings/spices, tomatoes, beans, corn and chilies; blend well. In small bowl, gradually blend broth into cornstarch using a wire whisk. Stir into stew. Stir in cooked chicken. Bring to a boil, stirring frequently. Reduce heat to low; simmer, uncovered, 30 minutes, stirring occasionally. (Simmer longer for thicker stew.) Garnish each serving with sour cream and Cheddar cheese if desired.
Mix all together and simmer, except red hots. Add red hots after simmering a few minutes or add a few with each serving.
Mix all ingredients together. Stir constantly over medium heat until thick. Add 3 tablespoons butter and serve over hot biscuits.
Brown ground beef and drain. Place in greased 2-quart casserole dish with the ingredients. Bake with cover on for 1 hour.
In a very large mixing bowl, cream sugar, shortening, vanilla and eggs. Add sour cream, then all dry ingredients. Blend well.
Line 8 or 9-inch square pan with foil; set aside. In heavy saucepan, over low heat, melt chocolate chips and 2 tablespoons of butter with sweetened condensed milk, vanilla and salt. Remove from heat. Stir in nuts. Spread evenly into prepared pan. In medium saucepan over low heat, melt marshmallows with 2 tablespoons of butter. Swirl through fudge with table knife. Refrigerate 2 hours. Cut into squares.
Chop walnuts into medium size pieces. Set aside. Beat eggs. Gradually beat in sugar, then oil. Combine dry ingredients and add to first mixture alternately with zucchini. Stir in raisins, walnuts and vanilla. Turn into 2 greased and lightly floured loaf (9 x 5 x 2 3/4-inch) pans. Bake on lowest rack at 350° for about 55 minutes or until done. Let stand about 10 minutes. Turn out and cool loaves. May be lightly glazed with powdered sugar mixed to spreading consistency with a little cream. Freezes well.
Save 2 cups juice from fruits. If you don't have 2 cups, use orange juice. Prepare pudding. When done, pour over fruit and chill.
In a medium bowl, add ingredients one at a time, stirring well after each addition. After adding marshmallow cream, mix until the marshmallow lumps are gone. Pour into a 9 x 9-inch pan that has been coated with cooking spray. Bake at 325° for 30 minutes.
Steam chicken in a pan with water, onion, salt and pepper. Cook broccoli part way (not quite fork-tender). Lay broccoli in bottom of 9 x 13-inch pan. Put chicken on top of broccoli. Combine soup, milk, mayonnaise and cheese. Pour over casserole. Sprinkle with bread crumbs. Bake at 350° for 1/2 hour.
Combine. Pour batter in greased muffin tins. Bake at 375° for 15 to 20 minutes or until done.
Cream butter and sugar together. Add each egg separately, mixing well. Stir banana and lemon juice; add to mix. Mix together flour, soda, salt and cinnamon. Add to cream mixture. Add nuts.
Dip chicken pieces into mixture of eggs and orange juice, then into mixture of bread crumbs, paprika, peel and 1 teaspoon salt.
Sift the dry ingredients together. Beat the eggs in a large bowl and add the milk. Stir in the dry ingredients and beat until smooth. The batter should be about like pancake batter, you may need to add more milk.
Mix onion and butter in a skillet and simmer until onion is tender. Add this mixture to mushrooms, mushroom soup, broccoli and garlic cheese. Mix together over warm heat. Serve warm over tortilla chips or use as a dip.
Mix the first eight ingredients and put all in 5 1/2-quart crock-pot. Brown ground beef; drain. Place over beans. Do not stir. Cook on high 4 hours.
Grease Bundt pan. Separate and cut biscuits into quarters. Roll in sugar and cinnamon mixture and drop into Bundt pan. Sprinkle nuts over biscuits.
Stir together all ingredients. Bake at 350° for about 25 minutes or until bubbly. Serve with French bread slices, crackers or chips.
Mix sugar and eggs in bowl. In another bowl, blend together flour and butter, then add sugar mixture. Add remaining ingredients. Mix well. Knead on floured board until dough is smooth and easy to handle. Wrap in towel for 15 minutes. Shape small amounts in crescents or small logs onto greased cookie sheet and bake approximately 12 to 15 minutes at 350°. Dust with confectioners sugar or ice, if desired.
Place chicken breasts in 9 x 13-inch pan (remove skin if wish). Place 1 slice Swiss cheese on top of each chicken breast. Cover with mixture of soup and wine (water). Spoon over chicken. Cover with seasoned stuffing. Drizzle with melted butter. Bake at 350°, uncovered, 50 to 60 minutes.
Sift first 4 ingredients. Add lard, then milk and mix like pie crust. Roll out like pie crust and spread with melted butter. Sprinkle with cinnamon and sugar. Roll like a jelly roll; cut and place in small muffin pans. Dot each with butter and sprinkle with cinnamon and sugar. Bake at 400° for 15 minutes.
Combine the corn, milk, egg, onion, salt, pepper and 3/4 of the shredded Swiss cheese in a greased baking dish. Top with the remaining cheese. Bake at 350° for 25 to 30 minutes.
Blend shortening, sugar and egg until fluffy. Add dry ingredients alternately with milk or juice to creamed mixture. Beat until smooth. Melt 4 tablespoons butter in bottom of pan. Add brown sugar; blend thoroughly and spread evenly in bottom of pan. Arrange pineapple slices over surface of mixture. Pour batter on top. Bake 30 minutes in a 350° oven.
Brown hamburger and drain. In a casserole, slice potatoes and onion. Add mixed vegetables and hamburger. Top with mushrooms and tomato soup. Cook at 350° for 1 1/2 hours.
In a slow cooker, pour one can pineapple juice; add 1/2 of an unsliced ham, just a pinch of salt and pepper. It's best to start this in the morning and let cook in slow cooker all day. Will be ready for supper. Must cook for several hours. Great for Thanksgiving or Christmas.
Skin and cut the chicken to required pieces then wash.	Add the oil to a pan and warm the oils, then add the onions, curry leaves, cinnamon, garlic, and ginger. Fry till all turn golden brown or about 7 minutes. Add the chicken pieces and the rest of ingredients, except the coconut milk. Stir well and let it fry on a low fire for about 10 minutes stirring often. Then add the coconut milk and 1 cup of water and let it cook on medium fire for about 15 minutes.
Stir all ingredients over low heat in saucepan. When it pulls from edges, remove and knead until cool. Store in sealed bags for up to 3 months. Add food coloring for desired colors.
Mix sugar and Karo. Heat to boiling. Add peanut butter and Rice Krispies. Spread on cookie sheet. Melt chocolate and butterscotch chips. Spread over Rice Krispies. Cut into squares when cool.
Remove stems from spinach; wash leaves thoroughly and pat dry. Tear into bite-size pieces. Combine spinach, mushrooms, eggs and green onions in a large bowl.
Cook the chicken breasts until done. Remove the bones and cut the chicken; put in a 13 x 9-inch pan. Salt and pepper to taste. In a large mixing bowl mix 1 1/2 cups of the warm chicken broth, drained vegetables, cream of chicken soup and celery soup. Stir until smooth and pour over the chicken. In another bowl mix flour, milk and melted margarine. Pour over mixture. Bake 30 minutes or until golden brown at 400°.
Heat equal amounts grape jelly and catsup in saucepan or microwave, uncovered, at High 1 to 2 minutes until mixture can be blended smooth.
Mix thoroughly shortening, butter, peanut butter, sugars and egg. Sift together and stir in flour, baking powder, baking soda and salt. Chill dough. Roll into ball size of large walnuts. Place 3-inches apart on lightly greased baking sheet. Flatten with fork dipped in flour, crisscross. Bake until set, but not hard at 375°. Bake 10 to 12 minutes. Makes about 3 dozen 2 1/2-inch.
Cream butter flavored Crisco and sugar. Stir in flour, baking powder, soda and salt. Add mashed bananas and 1/3 cup of buttermilk. Beat for 2 minutes. Then add 1/3 cup buttermilk and 2 eggs. Beat thoroughly. Stir in 2/3 cup chopped nuts. Bake in a greased 9 x 13-inch glass pan at 350° for 40 to 45 minutes (can use aluminum pan). Check for doneness with toothpick.
Cool salmon in the oven about 45 minutes. Defrost frozen spinach and drain. Cook white rice. Mix salmon and rice and add eggs. Add nutmeg, salt and pepper to taste. Use already made pie crust (or your own recipe). Layer spinach and rice mixture. Use already made croissant dough to cover and decorate the top. Cover with aluminum foil and cook at 450° for approximately 40 minutes and uncover until croissant gets crispy.
Drain pineapple; reserve juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or broilerproof dish, skin side up. Broil until browned. Stir sauce; pour over chicken.
Saute onions and mushrooms in butter. Melt cheese in a double boiler. Add cooked, drained broccoli, mushrooms and onion. Serve warm.
Cream together cream cheese and sour cream. Stir into mixture the bacon bits and chopped tomatoes. Serve with toast (one piece of bread, cut into 4 triangles).
Brown beef and onion, drain. Stir in the rest of the ingredients. (Tomatoes and corn with their liquid.) Simmer 10 minutes.
Mix salt and flour together. Add water, a little at a time. Roll dough to 1/4-inch thick and cut with a cookie cutter. Use a nail to make a hole in top of ornament. Bake on cookie sheet for 30 minutes at 325°. Cook until hard. When cool, varnish to protect from moisture. Paint or glitter make beautiful ornaments. Put child's age on back. They are a keepsake.
Bring first 3 ingredients to a boil. Add noodles and cook 10-12 minutes. Rinse under cold water and lay out flat. Cut noodles in half. Brown ground beef with onion; drain fat. Add next seven ingredients mixing thoroughly. Spread 1/4 c. beef mixture evenly on noodles. Roll up and place seam side down in 9x13 dish. Pour sauce over roll ups. Sprinkle with Parmesan, and cover with foil. Bake at 350° for 1 hour.
In oil saute broccoli, onion and celery. Stir in remaining ingredients and allow to cook a few minutes. Pour into greased dish and bake, covered, at 325° to 350° for about 45 minutes or until lightly brown.
Mix all ingredients in a bowl. Spoon into a greased muffin pan. Bake 10 minutes at 425°. Makes 6 muffins.
Layer in order given in 9 x 13-inch pan or dish. Chill overnight to blend flavors.
In a mixer bowl, combine cake mix, pudding mix, oil and water. Add eggs, one at a time, beating well after each. Stir in sour cream, grated chocolate, chocolate chips, pecans and coconut. Turn batter into a well-greased tube pan. Bake at 350° for 55 to 60 minutes or until tester comes out clean. Serves 12 to 16. Sprinkle confectioners sugar on top or frost, if desired. Really rich!
Mix all ingredients until well blended. Pour into mold and place in refrigerator to set (about 1 hour). Slice and serve on lettuce leaves and dot with mayonnaise and a nut on top to decorate. For a dessert, top with whipped cream instead of mayonnaise. Serves 6.
Crush wafers. Mix all fruit and wafers. Add milk and mix well. Press into tube pan. Leave all night.
Drain corn and beans. Pour all together in a large bowl. Add chopped cabbage and mix well. Salt to taste. Cover tightly, being sure fluid covers veggies. Let set out in a warm place until it starts to sour. Then refrigerate until all is used. Fry as much as is needed in bacon drippings.
Blend together. Mix; make 2 (1 pound) rolls. Wrap in foil and put in icebox for 24 hours. Punch holes in bottom of rolls. Put on cookie rack over pan with water in it. Bake 1 1/2 hours at 325°.
Mix all ingredients together; mix well. Form into long rolls, approximately 1 1/2 to 2-inches. Wrap in plastic wrap. Place in freezer for 24 hours. Remove plastic wrap and place on baking sheet. Should be very little drippings. Bake at 300° for 45 minutes. I turn oven up to 450° for an added 10 minutes.
Combine raisins and bourbon, stirring well. Cover and refrigerate at least 1 hour. Cream butter; gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, soda and nutmeg; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Fold in pecans and reserved raisin mixture. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack, and drizzle Praline Glaze over cake. Cool completely.
Add pineapple, cabbage and carrots to slightly thickened jello. Chill until firm. Serve with a dollop of mayonnaise.
Combine wieners, jelly and sauce. Cook in crock-pot approximately 1 hour.
Clean spinach and tear into bite size pieces. Add bacon, eggs, onion and mushrooms. Set aside. Put remaining ingredients into a blender and blend to make the dressing. When ready to serve, pour dressing over salad.
Combine all 4 ingredients in a casserole dish. Bake at 350° for 3 hours. Add mushrooms about 15 minutes before serving. Serve over rice or noodles. Serves 6 to 8 people.
Cook ground beef; drain. Add onion, bell pepper, garlic and celery; saute a few minutes. Add rest of the ingredients and cook over low heat for about 30 minutes. Cook in a 4-quart cooker with tight lid.
Cook carrots covered in boiling salted water until tender, about 20 minutes; drain. Meanwhile, combine sugar, cornstarch, salt and ground ginger in small saucepan. Add orange juice; cook, stirring constantly until mixture thickens and bubbles. Boil 1 minute. Stir in margarine. Pour over hot carrots, tossing to coat evenly. Serves 4.
Cook spaghetti in boiling, salted water until barely tender; drain. Using a heavy kettle with a tight fitting cover, saute onion in butter until lightly browned. Add ground beef and brown until meat is crumbly. Season with salt and pepper to taste. Stir in soup and water. Add mushrooms, 2/3 of the cheese, sugar and Worcestershire sauce. Mix in the cooked spaghetti. Cover and simmer for 20 minutes. Turn into a lightly greased casserole. Sprinkle remaining cheese over top. Bake at 350° for 30 minutes. Serves 8 to 10.
Beat until creamy the sugar, flour, butter, egg yolks and salt. Add lemon juice and rind and milk. Whip well. Beat egg whites until stiff and fold into the lemon mixture. Pour into an unbaked pie shell. Bake at 325° for about 40 minutes.
Mix together and pour into buttered 9 x 13-inch pan. Bake at 350° for 25 minutes. Top with Dream Whip if desired.
Bake brownie mix according to package directions. Let cool. Mix according to package directions. Beat with wire whisk one minute. Let stand for two minutes. Spread over brownies. Top with Cool whip. Garnish with grated chocolate.
Cook the cranberries in 3/4 cup water a few minutes, until tender. While still hot, dissolve the gelatin and sugar in this mixture. Let cool to lukewarm. Add the grapes, celery, undrained crushed pineapple and nuts. Chill in a 1 1/2 qt. ring mold. Serve with Snowy Dressing.
Mix cream cheese and shrimp. Pat into a ball. Refrigerate overnight. Prior to serving, prepare sauce.
Cream the sugar and butter. Add eggs. Beat well and add bananas. Mix milk, water and soda. Add to creamed mixture alternating with flour and salt. Bake in a 9 x 13-inch baking pan at 350° for 35 to 40 minutes. Ice the cake while it is still warm.
Brown hamburger and onion; add remaining ingredients to pan. Mix together and bake at 350° for 30 minutes covered and 30 minutes more uncovered. Sprinkle with chinese noodles and set back into oven for 3 to 4 minutes.