HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute broccoli, onion and carrots in butter in large saucepan until vegetables are tender. Stir in milk and soup. Cook mixture until completely heated. Sprinkle with pepper and paprika.
Combine and beat well. Mixture will thicken as it sets. Add beer or more finely rolled crackers for correct consistency. Should coat finger when testing.
Mix eggs, oil, sugar and vanilla. Stir in zucchini and pineapple. Add all other ingredients and mix well. Pour into a well greased pan. Bake at 350° for 1 hour. Cool 10 minutes before removing from pan.
Saute onions and mushrooms in oil. Add salt and lemon juice. Boil out liquid. Mix eggs and milk. Stir in mushroom mix. Pour into pie shell. Sprinkle with cheese. Bake for 30-40 min. at 375°.
Cook fresh vegetables in oil until tender. Combine all ingredients and pour into an oiled casserole dish. Bake in a 350° oven for 1 hour.
Use one ramekin and grease with butter. Layer macaroni, salt, pepper and pieces of butter and then Cheddar cheese. Make another layer of the same. Pour milk over mixture. Bake at 350° for 45 minutes.
Brown and drain beef and onion. Add all ingredients except beans. Cook on low, simmering at least an hour. Add beans last and heat through.
In large mixer bowl, soften yeast in warm water. Blend in Sourdough Starter, salt and sugar. Add 2 1/2 cups flour. Beat 4 minutes with electric mixer. Cover; let rise until light and bubbly, about 1 1/2 hours. Combine soda and 2 1/2 cups flour; stir in dough. Add enough flour to make a stiff dough. Turn out on floured board and knead 5 to 7 minutes. Divide dough in half. Cover and let rise 10 minutes. Shape into 2 round loaves. Place on slightly greased baking sheet. With sharp knife, cut slashes across top. Let rise 1 1/2 hours. Bake at 400° for 35 minutes.
Place pie crust in 9 x 13-inch pan. Place sausage, cheese and onions in pie crust first; then beat eggs and milk well and pour over top. Bake for 15 minutes at 400°, then 30 minutes at 300°.
Make hamburger into patties. Put in heated frying pan (with a little water). Slowly let fry until lightly browned on both sides. Now simmer with onion rings, Hunt's sauce, water, salt and pepper. Put lid on and slowly simmer until onions get soft and sauce thickens. When done, let cool about 5 to 8 minutes. Put on hamburger buns with some onions and sauce.
Grind up cornflakes and crackers and mix together (I use a blender). Mix in the seasonings. Set aside amount you feel you will need for the amount of chicken you are cooking; store the rest for later use. Dip chicken in egg/milk mixture and roll in the seasoned crumbs until completely coated. Bake chicken on cookie sheet for 1 hour at 350°. Put chicken in covered roaster and bake for an additional hour.
Cream together the butter and sugar. Add eggs, one at a time, mixing well after each. Add chiles, corn, cheeses and seasoning. Blend well. Sift together flour, cornmeal and baking powder. Add to corn mixture and blend well. Pour into a greased and floured 12 x 8 x 2-inch baking dish or 18 muffin cups. Place in preheated 350° oven and immediately reduce heat to 300°. Bake bread for 1 hour, muffins for 45 minutes. Makes 18 muffins or bread.
In a large skillet, cook turkey until brown. Drain off fat. Stir in tomato sauce, basil, sugar, salt, garlic salt and pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes.
Mix all together and bake at 350° for 1 hour in greased pans. Makes 2 loaves.
Soften the gelatin in the cold water for 5 minutes. Place in top of a double boiler over water; stir until completely dissolved. Add chopped cherries with juice, sugar and salt. Chill until slightly thickened. Whip cream. Add almonds, vanilla and almond extract. Fold into gelatin mixture. Frost white layer cake or angel food cake.
Grease two 9 x 1 1/2-inch layer pans. Line bottom with waxed paper. Sift dry ingredients together into a large bowl. Stir in mayonnaise, then gradually stir in water and vanilla until smooth and blended. Pour into prepared pan. Bake at 350° for about 30 minutes or until cake springs back when touched. Cool completely. Remove from pans.
Take 1/2 chopped onion; spread in bottom of electric skillet. Add chicken; take other 1/2 of chopped onion to top of chicken. Spread mushrooms soup over chicken; take onion soup mix and sprinkle over mushroom soup. Add 2 soup cans water. Start out on 300° for 15 minutes. Turn down to simmer to finish cooking about 30 minutes to 45 minutes.
Cook rice; add rest of ingredients. Bake at 325° for 35 to 40 minutes in a 9 x 13-inch pan.
Slice potatoes into 1/4-inch slices. Cook potatoes in boiling water about 20 minutes or until tender. Drain and cool slightly.
Preheat oven to 375°. Combine flour, baking soda and salt. Set aside. Cream together butter and sugar. Beat in egg and vanilla. Blend in flour mixture. Stir in M&M's and nuts. Drop with teaspoon onto ungreased cookie sheet. Bake 8 to 11 minutes. Cool 1 minute on cookie sheet. Makes about 5 dozen.
Peel, slice and boil eggplant until tender. Drain in colander 10 minutes. Put in bowl. Add eggs, milk, seasoning and half of crumbs, cheese and margarine. Pour into baking dish having mix about 1 inch thick. Sprinkle top with remaining crumbs and margarine. Bake at 450° for 20 minutes or until firm. Yields 8 to 10 servings.
Fry ground beef, onions and pepper. Drain off fat. Add mushrooms, garlic powder, Italian seasoning, spaghetti sauce and sugar. Heat thoroughly. Cook shells and add to sauce. Put in baking dish 9 x 13-inch. Top with Mozzarella. Place in oven under broiler until cheese melts and browns a little. Serve with salad and garlic bread.
Heat oven to 350°. Grease a 13 x 9 x 2-inch greased oblong pan. Mix all ingredients and spread in pan. Bake in preheated oven until golden brown for 25 to 40 minutes. Cool. Cut into 2 x 1-inch pieces. Makes 4 dozen appetizers.
Mix all ingredients, except nuts and chips, until well blended. Add nuts and chips. Bake on sheet cake pan. Cool completely before cutting. Bake 40 minutes at 350°.
Cook potatoes in skins. When cool, peel and shred coarsely. Shred cheese. Heat 1/2 cup butter and cheese until almost melted. Remove from heat, stir in sour cream, onion, salt and pepper. Fold in potatoes. Put into 2-quart casserole and dot with 2 tablespoons butter. Bake at 350° for 25 minutes.
Mix butter and sugar in a large bowl. Add egg and beat well. Add remaining ingredients and mix well. Drop dough by teaspoon onto a greased baking sheet. Bake at 350° for about 15 minutes until lightly brown. Yields about 3 dozen cookies.
Mix sweetened condensed milk and water with blender. Add vanilla pudding and beat until well blended. Chill for 5 minutes. Fold in whipped cream. Spoon 1 cup of pudding mixture in a large, glass bowl. Top with 1/3 of wafers and 1 banana. Repeat layering twice. Chill thoroughly.
Cream shortening, 1 1/2 cups sugar and eggs until fluffy. Add flour, soda and salt to creamed mixture. Add cooked raisins. Shape dough into small balls. Roll each in sugar and place on greased sheet. Bake at 350° for 15 minutes. Yields 6 to 8 dozen.
Step 1: Soak in cold water with 1 cup sugar and 1 cup vinegar for 8 to 24 hours. Make sure ham is covered.
Heat in large skillet the oil. Add and cook until brown, cloves. Add remaining ingredients. Cook rapidly, uncovered, about 15 minutes or until thickened. Stir occasionally. If sauce becomes too thick, add 1/4 to 1/2 cup water. Serve hot on cooked spaghetti or linguine.
Use greased glass dish. Place bread as a liner in bottom, then cheese, then sausage. Sprinkle these evenly over the bread. Mix eggs, milk, salt, mustard and pepper. Pour egg mixture over bread and sausage. Chill overnight, then bake at 350° for 30 to 35 minutes. Serves 5 to 6 people.
Heat oven to 375°. In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy. Add vanilla and egg. Blend well.
Place ham bone in a 2 gallon kettle; add water, tomatoes, parsley, celery, peppercorns, barley, carrots and salt to taste. Boil for 2 hours. Add cabbage and potatoes. Cook 30 minutes.
Heat oven to 450°. Mix milk and bread crumbs. Gently stir in crab meat and egg whites. Blend in remaining ingredients. Place in greased (Pam) 9 x 5 x 3-inch loaf pan or 1 1/2-quart dish. Sprinkle with buttered crumbs. Bake 15 minutes. Serves 2 generously.
Combine lemon juice, eggs and seasonings. Add to crabmeat. Mix lightly. Add mustard. Combine sauce and crab mixture. Mix lightly. Fill individual casseroles or shells. Sprinkle with buttered crumbs. Bake 15 minutes at 400°.
In a small mixing bowl or food processor bowl combine cheeses; let stand to soften. Add snipped oregano, mustard, white wine, Worcestershire sauce and hot pepper sauce. Beat with an electric mixer on low speed or cover food processor bowl and process until well combined. (Mixture will be crumbly.) Form mixture into a ball. Shape into a 4 1/2-inch round about 1 inch high. Wrap in clear plastic wrap and chill several hours or overnight
Mix cottage cheese, 1/2 cup of the Parmesan cheese and egg. Spread 3/4 cup of the sauce in bottom of 13 x 9-inch baking dish. Top with 3 lasagna noodles, 1/2 of the cottage cheese mixture, 1/2 of the spinach, 1 cup sauce and 1 cup Mozzarella cheese. Repeat layers. Sprinkle with remaining 1/4 c. Parmesan cheese. Bake at 350° for 45 minutes. Let stand 10 minutes before serving. Makes 10 servings.
I use a food processor to grind fresh cranberries. Mix with the marshmallows and sugar and let stand overnight in refrigerator. Next day before serving, add the remaining ingredients, adding the Cool Whip just before serving.
Soften cream cheese. Mix well with the next 4 ingredients. Pour into the pie shells. Freeze. Serve either frozen or allow to thaw slightly.
Make batter with egg, flour, salt and 4 Tbsp. water. Salt and pepper the pork and coat with batter. Fry until brown on all sides. Simmer with a little water, covered, for about 1 hour.
Mix nuts, baking powder and crackers and fold into beaten egg whites. Pour into a greased 9-inch pie pan. Bake at 350° for 30 minutes. Cool well. Cover with whipped cream. Refrigerate overnight.
Put all ingredients, except nuts, in a bowl. Microwave at 50% power until chips are melted (3 to 5 minutes). Stir once or twice to mix, then stir in nuts. Pour into greased 8 x 8-inch pan and refrigerate until set.
Melt oleo in casserole dish. Mix other ingredients; pour over oleo. Add sliced can of peaches. Bake in preheated oven at 350° for about 25 to 30 minutes. If apples or peaches are used, you may sprinkle sugar and cinnamon on top. Serve hot or cold with ice cream or Cool Whip.
Put water in heavy saucepan and bring to a boil. Add grits and return to boil, stirring frequently until grits thicken. Add butter and cheese, stirring until cheese melts.
Soften yeast in the warm water. Combine milk, shortening, sugar and salt; cool to lukewarm. Add yeast and egg. Gradually stir in flour to form a soft dough. Beat vigorously. Cover and let rise until double (about 2 hours); turn on floured surface and use in any variation. Either shortening or sugar or both increased to 1/4 cup will make a richer dough.
In 6-quart pot, saute diced bacon until crisp. Add onion, celery and green pepper; cook over low heat, 5 minutes, stirring occasionally. Add tomatoes to veggie mixture. Drain clams, reserve liquid; set clams aside. Add water to clam liquid to equal 1-quart. Pour into pot. Add salt, pepper, bay leaf and thyme. Bring to boil, reduce heat; simmer covered 45 minutes. Add potatoes (more or less to your liking); cover and cook 25 minutes. Add clams; simmer 15 minutes, uncovered. Add parsley; serve hot with crackers.
Cover potatoes with salted water and bring to a boil; reduce heat and cook about 30 minutes or until tender. Peel and cut into 1/4-inch slices. Set aside.
In kettle brown onion in oleo. Add water and bring to boil. Add potatoes; cook 10 minutes. Add fish and lemon juice. Reduce heat and simmer 10 minutes. Add milk, salt, pepper and parsley.
Bake potatoes at 425° until tender. Cut in half and scoop out insides into mixing bowl. Place skins on flat pan.
Melt 2 tablespoons margarine in a 13 x 9-inch pan. Cut each biscuit into eighths. Mix with jar of salsa. Arrange in butter coated pan. Top with onion, green pepper, black olives and cheese. Bake at 375° for 35 to 45 minutes until brown. Cut into squares.
Blend Crisco and sugar; add eggs and remaining ingredients. Do not grease cookie sheets. Drop by tablespoon on cookie sheet (several inches apart). Bake at 350° for 8 to 10 minutes. Frost cookie while still hot.
Saute vegetables in 1 tablespoon butter. Remove from heat. Mix together sour cream, mustard and eggs. Gradually beat in cornstarch. Stir in vegetables. Melt 1 tablespoon butter in skillet. Spoon 2 tablespoons fritter batter in skillet. Cook until lightly browned on one side. Turn and brown on the other side. Any combination of vegetables can be substituted. Makes 8 to 10 servings.
Dissolve jello in hot water; add to cake mix. Add oil and eggs, one at a time. Mix well; add coconut. Pour into 9 x 13-inch cake pan and bake for 35 minutes at 350°.
Mix first 7 ingredients together. Form into balls. Brown. Drain fat. Add soup over meat. Stir. Simmer 25 to 30 minutes. Serves 6. May double. Serve over rice or pasta.
Cut cookie dough into slices 1/8-inch thick. Line an ungreased 14-inch pizza pan with slices, overlapping slightly. Bake at 375° for 12 minutes. Cool. Combine softened cream cheese, sugar and vanilla, mixing until well blended. Spread mixture over crust. Arrange fruit over cream cheese layer.
Combine berries, sugar and lemon juice in 2-quart glass casserole. Microwave for about 7 minutes on Roast. Stir and continue cooking for 15 to 16 minutes more. Stir in pectin. Cool; put in jars and cover with paraffin. Do not attempt to melt paraffin in microwave. Use a double boiler instead.
Mix sugars and butter until fluffy. Blend in eggs and vanilla. Add combined flour, soda and salt. Mix well. Stir in 1 1/2 cups of candies. Drop dough by teaspoonfuls onto greased cookie sheet. Press remaining candies into cookies. Bake for 10 to 12 minutes or until golden brown. Makes 6 dozen cookies.
Slice through center of rolls as one piece. Spread butter and mustard, sprinkle with minced onion and then place slices of ham. Cover with Swiss cheese. Place top of rolls back into place. Wrap in Reynolds aluminum wrap. Warm in oven at 350° for 10 to 15 minutes.
Place artichoke hearts (with some of the juice) along with remaining ingredients into blender or food processor. Blend until smooth. Place in a baking dish. Sprinkle paprika on top. Bake at 350° for 20 minutes or until bubbly.
Loop bacon around green stick. Broil over the fire until almost done. Shorten bag to about 6 inches. Place bacon in bag. See that bacon grease saturates bag. Carefully break egg into bag and on the bacon.
Saute onion in 1/2 stick margarine. Combine with zucchini, curry powder, garlic, and broth. Simmer 45 to 60 minutes. Puree in blender or food processor. Cool and add remaining ingredients, adding milk to get consistency you like. Chill at least 6 hours. Delicious!
Mix all ingredients and put in Ziploc bag. Score and fold flank steak; add to marinade in bag. Allow to marinate several hours at room temperature or overnight in refrigerator. (If marinated in refrigerator, allow to come to room temperature before cooking.) Marinade can be reused.
Mix together and spread on cookie sheet. Top with nuts and chocolate chips. Bake at 350° for 20 to 25 minutes. No frosting needed.
In a large frying pan, heat olive oil and saute eggplant and onions until cooked through. Add tomatoes, garlic and ginger and cook another 2 to 3 minutes. Add remaining ingredients. Bring to boil. Reduce heat and simmer for another 5 minutes.
Combine cornmeal, salt and pepper. Stir in the onion, jalapeno pepper and buttermilk just until combined. Let stand for a few minutes to thicken. Drop hush puppies, using two spoons, a few at a time, into the hot (365°) oil. Fry for 3 to 4 minutes or until golden, turning once. Drain on paper towels. Serve hush puppies warm with catfish. Makes 4 servings.
Layer beans in dish or pan. Layer onion. Layer tomatoes. Mash avocados and season to taste for next layer. Mix sour cream, taco seasoning and salad dressing together for next layer. Top with cheese and olives. Refrigerate overnight or at least several hours. Serve with chips or eat by itself; it's good either way.
Mix first 6 ingredients. Add enough mayonnaise or sour cream to mix. Let stand 1 to 2 hours before stuffing celery.
Combine peas, ham, onion, bouillon, 8 cups water, 1/2 teaspoon salt, 1/4 teaspoon pepper in kettle. Bring to a boil. Cover, reduce heat and simmer 1 1/2 hours, stirring often. If using ham bone, remove meat, dice and return to kettle along with the carrots and celery. Simmer 30 minutes. Cook bacon until crisp, drain and crumble (I use the microwave). Stir in the bacon, cream and butter to the soup and heat through.
Mix well and spread to 1/2-inch thickness. Bake at 350° for 25 minutes.
Mix together and pour over meat in ungreased casserole. Bake 2 hours at 300°. Serve over rice or noodles.
Press fresh hamburger into 7 x 12-inch baking dish. Add 1 can of chicken soup as it comes from can; spread over meat. Scatter onion over evenly. Add can of corn, undrained. Cover with Tater Tots. Bake 1 hour in a 350° oven. Be sure dish is covered with foil.
In a large saucepan, brown meat and onion in oil. Add boiling water and tomato sauce to meat and simmer 1 hour. Add carrots, potatoes, bay leaf, salt and pepper. Cook until carrots and potatoes are done.
Mix cornstarch with cheese. In 4 to 6-quart saucepan bring water to a boil. Add cheese mixture, stirring constantly until cheese melts and mixture becomes smooth. Remove from heat. Add salt, pepper, Worcestershire sauce and garlic. In skillet, saute vegetables and ham individually in butter. Add to cheese mixture. Reheat, stirring, and add half and half.
Combine all ingredients, except noodles, in large pot and cook about 1 1/2 to 2 hours. Skim off the foam that develops when hen comes to a boil. Remove chicken and strain broth. Remove grease from top of broth, using a ladle, or chill broth until fat congeals, then remove. (I like to use one of those pitchers which allows you to pour off the broth and discard the grease.)
Combine vegetables in large bowl. Combine remaining ingredients except bacon; add to vegetables, tossing gently. Chill several hours or overnight. Garnish with bacon.
Arrange sliced apples into unbaked pie shell. Mix the remaining 6 ingredients together and pour over apples. Bake at 350° for 1 hour.
Combine squash, onions and green peppers in a large bowl. Sprinkle with salt. Let stand for 1 hour; drain. Combine sugar, vinegar, mustard seed and celery seed in large saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat. Add vegetables; mix gently. Ladle into hot sterilized 1 pint jars, leaving 1/4-inch headspace. Seal with 2-piece lids. Process in boiling water bath for 10 minutes. Makes 5 pints.
Combine potatoes, 1/2 cup butter, onion, soup, sour cream and cheese; stir well. Spoon into a greased 2 1/2-quart casserole. Crush cereal and stir in remaining butter. Sprinkle over potato mixture. Bake at 350° for about 50 minutes. Garnish with lemon twists and parsley, if desired. Yield: 10 to 12 servings.
Grease 9 x 13-inch pan. Pour 1 cup brown sugar, flour, dates, nuts, milk and baking powder into pan after mixing well. Boil syrup (boiling water, 3 cups brown sugar and oleo) 5 minutes. Pour syrup mixture over batter in pan. Bake at 350° for 45 minutes to 1 hour.
Combine dry ingredients in 1-quart mixer bowl. Add honey, lemon juice, vinegar and orange concentrate; blend well. Beating constantly, slowly add oil; beat 5 minutes longer at medium speed or blend all ingredients in blender for 20 seconds at high speed. Chill. Shake before serving. Makes 1 pint.
Early In The Day: Cook spinach as label directs. Drain well. Arrange in a 1 1/2-quart casserole.
Beat eggs, sugar, orange juice and vanilla. Gradually add flour, baking powder and juice. Bake at 375°.
Cut pickles in chunks or use sliced dills. Drain them and place in a large glass jar or crock. Add the sugar and seasonings. They make their own juice. Refrigerate for a few days, stirring occasionally to dissolve sugar. Then they may be put in smaller jars for ease in handling. They turn out good and crisp.
Brown bacon, ground beef, chopped onion and garlic to taste in skillet. Put in crock-pot with remaining ingredients. Cook on high 4 hours or on low all day.
Warm water to lukewarm. Add yeast to soften. Scald the milk and add sugar, salt and shortening and add 1/2 of the flour and beat well. Add the softened yeast and egg and mix carefully. Add remaining flour and mix until a soft dough forms. Turn out on a lightly floured bread board and knead until it becomes satiny in appearance. Oil a large bowl and place dough in bowl. Cover well with waxed paper. Bring to room temperature. Shape into rolls and cover with waxed paper. Allow to rise until double in size. Cook in preheated oven at 425° for 15 to 25 minutes.
Melt butter; add milk and caramels and melt. Dip frozen marshmallows in caramel mix with toothpicks and roll in Rice Krispies. Place on wax paper to set.
Peel, pit and mash avocados in a medium-sized bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning mix in bowl.
Mix together and pour over the chicken. Bake at 350° for 1 hour and 15 minutes. Tastes like barbecue chicken.
Mix all ingredients, except soup. Make into balls; pour into baking dish. Pour diluted soup over meatballs and bake 1 1/2 hours in a 350° oven. May substitute 1 package Lipton's onion soup for onion and salt.
Brew tea for 5 minutes. Remove tea bags. Add cider, lemon juice, sugar and spices. Simmer 10 minutes. Remove spices. Add wine.
Prepare chicken tenders according to package directions. Place tenders in large skillet. Add sweet and sour sauce, pineapple and vegetables. Heat, covered, and simmer 25 minutes or until vegetables are tender. Serve over rice.
Warm soup; add other ingredients. Place in buttered 9 x 13-inch pan. Refrigerate overnight. The next day, add crushed potato chips on top. Bake 1 hour at 350°. (Freezes well.)
Slowly fry sausage and onion. Bring to a boil the soup mix and water. Cool. Break up bread and mix with sausage, soup mix and sage. Stuff into turkey. Put remaining in a pan and bake at 350° for 1 1/2 hours.
Beat eggs real well. Add sugar; stir in well. Add flour and vanilla flavoring, stirring well. Add milk and pour into uncooked pie crust. Bake at 300° to 325° for about 30 minutes.
Use a 10 x 15-inch pan. Spray pan with Pam or other nonstick spray. Spread the can of cherry pie filling in pan. Spread can of pineapple on top of cherries. Spread that with the dry cake mix. Pour on the melted butter. Top with nuts and then coconut. Bake at 350° for 1 hour.
Bake or fry sausage until well done; drain and cool. Cut each sausage into 3 pieces; set aside. Place sugar, teriyaki and rum into saucepan. Cook until sugar has dissolved and syrup comes to boil. Remove from heat. Place sausage and syrup into ovenproof dish. Bake, uncovered, at 325° for 25 minutes. Drain and serve hot with toothpicks or serve with syrup in a chafing dish. Reserve syrup to store any leftovers. These keep in refrigerator 2 weeks. Reheat to serve. May be frozen. Makes 48 pieces.
Beat eggs in large bowl. Add orange juice and all ingredients, except bread and powdered sugar. Dip bread in egg mixture and place in baking dish. Pour any remaining egg mixture on top. Cover and refrigerate overnight, turning once.
Grease and flour 9 x 13-inch cake pan. Place pecans in bottom of pan. Sprinkle coconut over pecans. Mix cake according to package directions. Pour over coconut and pecans. Melt oleo and mix with cream cheese and powdered sugar. Spread on cake. Bake at 350° for 40 to 45 minutes.
Mix envelope of Dream Whip according to directions. Cream together cream cheese and sugar. Fold in Dream Whip. Pour into crust. Refrigerate.
Combine first 7 ingredients in a Dutch oven over medium heat; bring to a boil, reduce heat, and simmer 5 minutes. Add wine; simmer 10 minutes. Pour mixture through a wire-mesh strainer into a container; discard solids. Makes 10 servings.