HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together first 6 ingredients. Combine with carrots, applesauce, walnuts or pecans and eggs. Bake at 350° for 1 hour.
Prepare rice according to directions on package. Meanwhile, heat water to boiling in a medium saucepan. Add green beans and cook 2 minutes over high heat. Add broccoli and cook 1 to 2 minutes more, until vegetables are tender crisp. Drain and rinse under cold water. In medium skillet, heat oil over medium-high heat. Add garlic and cook 30 seconds, then add chicken and cook, stirring frequently, 3 to 4 minutes until chicken is no longer pink. Remove from heat and add soy sauce, orange zest, orange juice and honey; toss to coat chicken. In large bowl, combine cooked rice, broccoli, green beans and chicken mixture. Stir in carrots, red pepper and green onions; toss to coat. Serve warm or at room temperature.
Knead together 4 or 5 times. Pat dough out into an 8-inch square on floured surface. Sprinkle with 1 tablespoon sugar, mixed with 1/4 teaspoon cinnamon. Cut diagonally into 16 triangles. Bake in 375° oven about 15 to 20 minutes.
Cream butter and add brown sugar, soak raisins in boiling water until edges of raisins begin to turn white. Drain raisins. Combine and mix all ingredients well. Fold in drained raisins. Fill 24 medium tarts. Bake at 350° until golden brown. Enjoy.
Mix together cornmeal, buttermilk and eggs. Add remaining ingredients. Stir together. Pour into greased iron skillet and bake in 350° oven for 1 hour.
Remove core from cabbage. Scald cabbage in boiling water and remove leaves as they soften. Saute onions in margarine very lightly; do not brown. Combine with the meat, rice, eggs and seasonings. Mix well. Place 2 tablespoons of mixture in center of cabbage leaf and roll. Wrap and push sides of roll in with finger to hold together. Pour tomato sauce on rolls, then squeeze tomatoes from can and arrange on top of rolls. Simmer over low heat for 2 hours in a heavy soup pot.
Combine all ingredients except cooking oil, in a pot and let stand for about 30 minutes. Simmer, covered, for 1 hour or until meat is tender. Drain and reserve sauce. Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish. Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two, scraping all brown bits sticking to pan. Pour sauce over meat and serve.
Mix cake mix, melted butter and 2 eggs. Spread in a greased 9 x 13-inch pan.
Mix well. Pour into 10-inch pie plate. Bake at 350° for 55 minutes. Serve with whipped cream.
Preheat oven to 400°. On medium speed of electric mixer, beat the eggs. Add milk and heavy cream; beat to blend. Add butter, orange rind, sugar and 3/4 cup coconut, mixing until blended. Pour into pie shell; sprinkle with remaining coconut. Bake for 30 to 35 minutes, or until custard is well set. Cool before serving.
Cook cabbage in boiling water with salt and sugar 4 minutes. Drain well. Make sauce with butter, flour and milk. Put cabbage in casserole. Pour sauce over cabbage. Top with buttered cracker crumbs. Bake at 325° for 45 minutes.
Blend shortening and sugar; beat in vanilla and eggs. Sift remaining dry ingredients together. Add to the sugar and egg mixture; mix well. Stir in 1/2 cup M&M's. Reserve remaining candies for decorating. Drop from teaspoon onto ungreased cookie sheet. Decorate top of cookies with remaining M&M's. Bake at 375° for 10 to 12 minutes until golden brown.
Saute onion in butter. Cook macaroni as instructed on package. In large container, mix cheese, pimento, mushroom soup, milk, mayonnaise, pepper and salt. Mix with mixer. Add sauteed onions and cooked macaroni. Stir with spoon until all ingredients are mixed well. Pour into large casserole dish. Top with Ritz cracker topping and cook at 350° for 30 to 35 minutes.
In 1 1/2-quart casserole combine soup, milk, soy sauce and pepper. Stir in green beans, 1/2 olives and 1/2 of the onions. Bake at 350° for 25 minutes or until hot. Top with remaining olives and onions. Bake 5 minutes more.
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in whipped topping, pumpkin and pumpkin pie spice. Mix well. Fold in pecans. Spoon half of mixture into trifle bowl. Top with half of gingersnap crumbs. Repeat layers. Top with additional whipped topping. Yield: 6 servings.
Pressure chicken at 10 pounds for 15 minutes in water to cover with salt, parsley and onion flakes. Cool and debone. Set aside.
Put Cool Whip in bowl; shake yogurt well, then add to Cool Whip. Pour into crust and chill at least 1 hour before serving.
Chop onion and cabbage. Cook in skillet with water until almost tender. Cut up smoked sausage and add salt, pepper and paprika. Cook until cabbage is tender. Serve with cornbread.
Prepare filling, whip ricotta cheese with electric mixer. Add eggs on at a time, beating well after each one. Add salt, pepper, nutmeg, cheese and parsley. Set filling aside.
Brown meat and onion in skillet; drain. Pour meat and remaining ingredients into casserole dish. Stir. Bake at 325° for approximately 30 minutes.
Partially fill a large pan with water. Add peas, celery and onion and bring to a boil. Add pasta and cook about 10 minutes. Remove from stove and drain. Pour mixture into a casserole dish. Mix in tuna, soup and cheese well. Top with more cheese and French fried onions.
Boil and debone chicken. Save 1 2/3 to 2 cups broth. In a 9 x 13-inch pan, melt margarine. Sprinkle 1/2 of the bread cubes from the stuffing mix over bottom of dish. Layer chicken on bread cubes and cover with seasoning packet. Mix 1 cup of the broth, soup and sour cream together. Pour over the chicken. Cover with remaining bread cubes from stuffing mix and sprinkle with remaining broth. Bake at 325° for 45 minutes.
Put chicken breasts in rectangular pan. Sprinkle with water chestnuts and mushrooms. Mix sour cream, soups and 1 cup of chicken stock together. Pour over chicken. Cover with dressing. Bake at 350° for 1 hour.
Cream together sugar, eggs, butter and vanilla. Sift together dry ingredients, then combine the two and add milk. Beat until well blended. Drop by spoonfuls onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Brown beef. Take taco seasoning and mix. Drain Ro-Tel tomatoes; mix with sour cream and refried beans. Spread over bottom of pan. Put beef mixture over that. Shred lettuce over this; dice 2 tomatoes. Top with Cheddar cheese.
Drop by teaspoon on ungreased cookie sheet. Cook in 350° oven for 10 to 15 minutes.
Brown beef. Add onion and saute until golden. Add pork and beans and salt and pepper to taste. Simmer until heated thoroughly. Could add one can drained corn for a casserole.
Bake or boil potatoes. Peel, cool and mash potatoes. Mix all ingredients; work in the flour. Roll out and cut or pat out biscuits to desired size. Place on greased pan. Bake at 350° for 20 minutes.
Cut hot Italian sausage into bite-size pieces and brown in skillet. Drain fat and add in onions, green peppers, and tomato paste and 3 cans of water. Simmer 1 hour. You may need to add more water. Cook egg noodles, drain and add butter while noodles are hot so that the butter melts. Serve sausages over noodles.
Bake kolbassi until tender. Slice 1/4-inch thick and place in electric frypan. Mix other ingredients and stir into kolbassi. Simmer 2 hours.
Combine first eight ingredients, beating well. Pour into greased baking dish. Combine remaining ingredients and cut with pastry blender. Put on top of potatoes. Bake at 350° for 25 minutes or until bubbly. Yield: 10 to 12 servings.
Cream sugar and butter. Beat in eggs. Add bananas alternately with sifted dry ingredients. Beat well. Stir in chocolate chips and bake in greased and floured bread pan for 60 minutes at 350°.
Brown meat on all sides; add onion. Combine the mustard, brown sugar, salt and paprika. Combine Worcestershire sauce, catsup and vinegar; add to mustard mixture. Add to the meat and add 1 cup of water. Stir and cover. Cook over low heat until meat is very tender (1 to 2 hours). Blend flour with remaining 1/2 cup water. Add to meat mixture. Stir until thickened. Serve meat mixture over cooked noodles. You may need to add more water as it cooks. Serves 4.
Beat egg until fluffy. Add remaining ingredients. Bake at 350° until light brown. Don't overbake.
Cut loaf in half lengthwise; hollow out each half. Butter insides; place under broiler to toast and set aside. Fry bacon. Saute steak in drippings. Sprinkle flour over meat in pan; stir. Add broth and Burgundy; stir until thickened. Add thyme, tomato paste and bay leaf; simmer gently.
In saucepan over medium heat, saute garlic in water with bouillon cubes. Add tomato and fresh basil and cook gently for approximately 10 minutes. Add pine nuts. Sauce is now ready to be poured over cooked angel hair pasta; sprinkle Parmesan cheese on top.
Sum people, 'cause of th' name "vinegar pie," might think this here pie was specially fer people thet are sourpusses, or to be give to people you don't like, but thet ain't so. This is a real tasty pie.
Cook the sausage in a pan of water for about 10 minutes. Remove the sausage. Use the same water to cook the cabbage in, adding about 2 more cups of water. Boil the cabbage, onion and bacon pieces for about 20 minutes. Drain thoroughly the can of sauerkraut. Squeeze the sauerkraut of its liquid and add to the cabbage mixture. Mix well and boil for another 15 minutes. Stir often as to prevent scorching or burning.
Mix first 4 ingredients. Let cool. Ten or 15 minutes before serving, add remaining ingredients. Serves 50.
Cream margarine and brown sugar together. Dredge nuts, cherries and pineapple in 2 cups flour. Add baking powder to remaining 2 cups of flour. Add to margarine and sugar mixture alternately with egg yolks, beating well after each addition.
Combine and chill. Serve with tortilla chips. Also, may use red wine vinegar, seasoned salt, and black pepper.
Take cinnamon and brown sugar and put in a small bag. Take the biscuits and cut each one in quarters. Put in bag with sugar and cinnamon and shake good. Layer in a Bundt pan all over and up until all biscuits are done. Melt margarine and pour all over biscuits. Take rest of cinnamon and pour on top. Cook at 350° until done. Mix powdered sugar and milk and pour on top of cool biscuits.
Pour milk into medium bowl. Add pudding mix. Beat with wire until well blended, 1 to 2 minutes. Let stand for 5 minutes. Gently stir in whipped topping and half the crushed cookies. Place 1 tablespoon crushed cookies into bottoms of 8-ounce paper or plastic cups. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate for 1 hour.
Pour hot water over jello. Drain pineapple and use juice and add enough water to make 1 1/2 cups. Chill until syrupy. Beat cranberry sauce lightly with fork. Fold in with rest of ingredients.
Drain beans and corn. Mix beans, corn, soup, celery, onions and sour cream. Saute crackers in butter. Place on top of mixture. Bake 40 minutes at 350°. Place almonds on top and allow to brown.
Mix the cake mix, 1 egg and butter. Pat in a 9 x 13-inch pan. Mix the cream cheese, 2 eggs and powdered sugar. Pour on top of crust. Put pecans on top. Bake at 350° until golden brown. It will be soft in middle.
Beat butter and sugar until fluffy. Add eggs and beat. Add vanilla. Combine flour, oatmeal, soda and salt. Add alternately with water to creamed mixture. Stir in butterscotch chips and nuts.
Cream together shortening and butter until creamy; add sugar and beat until light and fluffy. Add eggs, one at a time, beating well each time. Stir in lemon and vanilla flavorings. Sift together flour and baking powder; add alternately with milk, beginning and ending with flour and beating smooth after each addition. If desired, stir in coconut. Pour in greased and floured 10-inch tube pan and place in cold oven. Bake at 350° for 1 hour and 15 minutes or at 325° for 1 hour and 45 minutes.
Yellow equals mustard, green equals lettuce, red equals ketchup and white equals mayonnaise.
Crush crackers; add pecans and butter. Press in bottom of 9 x 13-inch dish. Save 1/2 cup for topping. Mix ice cream, pudding and milk in mixer just until lumps are out. Pour on top of cracker mix. Chill for 1/2 hour. Spread Cool Whip on this mixture and sprinkle rest of cracker mix on top.
Follow directions on stuffing mix box. Let cool. In mixing bowl, combine hamburger, one egg and cooled stuffing mix. Shape into loaf; bake at 350° for one hour.
Prepare the roll mix according to the package directions. Brown the ground beef; drain well. Layer leaves of cabbage over ground beef. Add 1/4 to 1/2 cup water. Cover; cook until the cabbage is tender. Cut up cabbage and mix into the ground beef.
Cut each wiener into 4 pieces. Combine all ingredients. Bring to a boil and and then cook over medium heat until sauce becomes thick, approximately 1 hour. Serve on toothpicks.
Mix and refrigerate in 9 x 12-inch dish. (Recipe can be cut in half.)
Cut loaves of bread in 1/2 lengthwise. Brush with dressing mix that you have already prepared as per package. Heat in warm oven on cookie sheet. Layer on warm bread the meat, lettuce, tomato and cheese. Wrap in foil individually. Cook at 350° for 15 to 20 minutes.
Cut pork into one inch slices from bone. Dip in mixture of flour and black pepper. Tenderize. Dip in egg and milk combination. Dip in bread crumbs. Fry in oil until golden brown. Cut pork cutlet into 1/2-inch strips across and serve over rice topped with Tonkatsu Sauce (Japanese steak sauce).
Preheat oven to 350°. Grease and flour 8-inch square pan. Sift together dry ingredients. Make 3 holes for oil, vinegar and vanilla. Pour water over mixture and stir with fork. Bake 25 to 30 minutes.
In large clear bowl, spread bottom and sides of bowl with lettuce. Layer carrots, chestnuts and green pepper. Add frozen peas and top with onion rings. Spread mayonnaise on top and cover mayonnaise with Parmesan cheese. Wrap tightly with Saran Wrap and refrigerate overnight before serving.
In a large frying pan, break up hamburger and sausage; cook until well done. Drain well in colander and return drained meat to pan; spread sliced cheese over top. Cover and allow cheese to melt through meat. Spread on rye bread and refrigerate or freeze until ready to use. Cook on cookie sheet at 375° for 10 minutes or until brown on top. Makes 36.
Layer 1 package Anisette toast in bottom of 9 x 13-inch pan by breaking toast in half. (Don't worry about spaces between toast, pudding will fill it up.) Cook vanilla pudding according to package instructions. Add 1 jigger of rum and pour over toast. Break up second package of toast and layer on vanilla pudding. Cook chocolate pudding according to package instructions. Add 1 jigger of rum and pour over toast layer. Cover with foil. Place in refrigerator overnight. In morning or before serving, frost with Cool Whip. Cut into squares and serve. Serves 12.
Mix oil, sugar, vinegar with seasoning packaged in Ramen noodles. Set aside noodles. Combine cole slaw, sunflower seeds, slivered almonds and green onions. Just before serving, add dressing and broken up uncooked noodles. Add parsley and/or green peppers if desired. Enjoy......This will feed a small group or large depending on how much cole slaw you use. Even good the next day, if any is left!
Place croutons and cheese in the bottom of a greased 10 x 6 x 1 3/4-inch baking dish. Combine eggs, milk and seasonings. Pour into baking dish. Sprinkle with bacon. Bake at 325° for 1 hour or until set. Serve immediately. Yield: 6 servings.
Combine flour packet from cake mix and cocoa. Stir well with a wire whisk.
Cream margarine and sugar. Add eggs. Add the jam and spices, stirring well. Then add the milk, soda and flour. Mix thoroughly and bake in a 350° oven in three layers. When cool, ice with Caramel Icing.
Place cracker crumbs in a 9 x 12-inch pan. Prepare pudding according to directions using skim milk. Add bananas, pineapple and strawberries. Top with Cool Whip. Makes 8 servings.
Remove skin from chicken. Combine crushed corn flakes, paprika, and powders. Roll chicken in milk. Roll chicken in form flake mixture. Place chicken in small nonstick baking dish. Bake at 350 degrees for 20 to 30 minutes or until golden brown.
Brown hamburger. Mix 1 box of cornbread mix according to directions and fill bottom of 9 x 13-inch pan. Mix hamburger, soup and salsa and pour over the layer of cornbread. Mix the 2nd box of cornbread and pour on top. Bake according to cornbread directions. Top with cheese to melt. Serve with sour cream.
Beat cream cheese, 1/3 cup sugar, 1 egg, 1 teaspoon vanilla and salt until thick and creamy. Beat remaining eggs in a bowl, only until blended. Add remaining sugar, corn syrup and remaining vanilla, blending well. Spread cream cheese mixture evenly over bottom of pie shell; sprinkle with pecans. Pour corn syrup mixture gently over pecans. Bake at 375° for 35 to 40 minutes or until center is firm to touch.
Mix cottage cheese, pineapple, oranges and Jell-O. Fold in Cool Whip and refrigerate.
Brown beef and onion. Add rest of ingredients. Simmer 15 minutes. Pour into greased baking dish and cover with corn bread mix. Bake at 350° until corn bread is brown.
Boil chicken until it is done or almost done. Heat all three soups, milk and water together. Place chicken, in a 9 x 12-inch glass casserole dish. Place rice over the chicken. Pour liquids over the chicken and the rice. Cover with aluminum foil and bake at 300° for 2 1/2 hours.
Simmer tomatoes. Cook peppers, celery, onions and garlic. Combine with tomatoes and cook for 30 minutes. Add lemon juice and tomato paste. Put into jars and pressure cook at 10 pounds for 15 minutes for pint jars, 20 minutes for quart jars.
Melt together soup, lemon juice, Cheddar and margarine. Pour mixture over broccoli. Sprinkle with 1 cup crushed cheese crackers and 1/4 cup slivered almonds.
Boil until thickened and clear. Cool. Put in graham cracker shell or regular pie shell. Refrigerate. Serve with whipped cream or soft ice cream.
Dissolve jello into boiling water. Stir well. Drain pineapple; heat the juice and add to jello mixture. While still hot add the cream cheese. Beat with the egg beater until dissolved. Add salt. Let chill until slightly thickened. Mix in whipped cream. Add pineapple, pimento, celery and nuts. Chill. Cut into squares. Makes a large salad.
Mix drained crab with onions and water chestnuts (I chop them fine). Mix lemon juice, soy sauce and mayonnaise together. Combine with crab mixture. Taste and add pepper and paprika to taste. Serve with crackers or rye bread
Mix all together. Add desired beef & poultry & pork, marinate over night, one time use.
Boil breast; debone and set aside. Drain stock through a colander and save. Slice and brown sausage in 2 tablespoons oil. Put on a paper towel to drain the excess grease. Set aside. Now is the time to make the roux. Pour cooking oil in cast-iron pot. If you don't have one, go get one now. How have you been cooking without it? Heat the oil until it's really hot and slowly stir in the flour. I like to use a wooden spoon for this part. Turn the heat down. The roux should be cooked slowly if you are cooking on an electric stove, you've probably burned it by now. The roux should have a watery consistency during this process. Keep stirring until it is a deep, rich brown. Pour in the bag of frozen seasonings. The seasonings will cook down in the roux. Stir for about 2 minutes. Add chicken stock and deboned chicken and sausage. Simmer for about 20 minutes. Season with peppers, garlic, file and other seasonings as desired. Serve over rice with American cheese; Ritz crackers and more file.
Best cooked in double boiler. Combine all ingredients and cook at least 1/2 hour to 45 minutes, stirring often.
Butter a 9 x 13-inch baking dish. Pour cherry pie filling into dish. Sift white cake mix over pie filling. Melt margarine and pour over cake mix. Sprinkle nuts over top and bake at 350° for 45 minutes.
Form into crescents (or ball). Bake at 325° for 15 to 20 minutes. Roll in powdered sugar baked.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. In medium bowl beat together margarine, Ricotta, milk, eggs and extract. Add Ricotta mixture to dry ingredients; stir just until blended. Fold in rhubarb and nuts. Scoop batter into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 50 minutes or until tests done. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely. Keep in airtight container. Slices better the next day.
Mix ingredients. Cook on medium-high heat until it starts to boil; then cook on medium. After done, let simmer on low for 2 to 3 hours.
Crush crackers (crush them inside a plastic bag and they won't make a mess). In a 9-inch pie plate mix beef, onion, crackers, salt, pepper, egg and 1/2 cup tomato sauce. Form a round loaf.
Bake pie crust per instructions. Peel and slice tomatoes. Layer in bottom of baked pie crust. Chop green onions and spread over tomatoes. Sprinkle basil and lemon pepper over tomatoes/onions. Mix mayonnaise and cheese. Spread on top of pie. Bake at 375° for 25 minutes.
Melt butter in 1 quart dish. Beat together corn, milk, sugar, flour and eggs. Place in dish and bake at 350° for 30 minutes or until firm.
Combine all ingredients in large boiler or slow cooker. Heat on low about 3 hours. Serve hot. Makes about 12 servings.
Make Jell-O as per package and jell. In blender, blend 1/2 of the jelled Jell-O and the frozen strawberries. Pour into 9 x 9-inch dish. Then blend the other half jelled Jell-O and package Dream Whip. Pour over the top of the other mixture. Cover with nuts. Refrigerate 2 hours before serving.
Using pastry blender, mix together all ingredients until they are fine crumbs. Spread evenly over fruit filling in unbaked pastry shell. Bake 10 minutes at 400°, then 30 minutes longer at 350°.
Preheat oven to 350°. In a large bowl, combine first 7 ingredients and blend thoroughly. Add buttermilk and mix well on high speed, about 5 minutes. Add raisins and seed; mix in with a spoon. Pour mixture into a greased and lightly floured 10-inch tube pan. Let stand in pan about 15 minutes to cool, then remove and continue to let cool.
Mix all ingredients. Roll into ball and cook on cookie sheet. Let cool and put frosting in the middle. Can use any cake mix.
Cook rice in water. Add salt, vinegar and onion. Combine broccoli, beef consomme and eggs with rice mixture. Put in baking dish. Sprinkle cheese on top. Bake at 350° for 45 minutes.
Cut kielbasa into 4 to 6 pieces, split lengthwise. Stuff each with 1/2 slice Mozzarella cheese. Wrap each piece in a cooked lasagna noodle. Place in small baking dish; cover with spaghetti sauce. Bake covered at 350° for 30 minutes. Yields 4 to 6 servings.
Mix together eggs, sugar, oil, pumpkin. Add dry ingredients. Mix together. Add nuts, pour on a large greased cookie shet. Bake for 25 minutes at 350°.
Wash peppers and cut in half; take seeds out and set aside. Place oil in large skillet. Heat. Brown okra and onion in oil. Add tomatoes, ground country ham, chili sauce, tomato ketchup, Worcestershire sauce and red pepper. Cook in skillet for 30 minutes. Stir in Rice Krispies. Stuff mixture into the 12 pepper halves and bake, using shallow baking dish. Bake at 350° for 30 to 40 minutes.
Boil potatoes in their skins until tender. Cool, peel and mash. Beat in eggs, sugar and remaining ingredients. Pour into 9-inch unbaked pastry shell. Bake at 350° for 1 hour. Serve warm with cream. Can be doubled for 2 pies (except bourbon; use 1/2 cup).
Mix together melted butter, 3 tablespoons sugar and pretzels. Put mixture in large greased dish. Bake at 400° for 8 minutes. Let cool. Beat together cream cheese and 1 cup sugar. Stir in Cool Whip. Spread on cooled pretzel crust. Dissolve strawberry jello in frozen strawberries. Let set 10 minutes. Pour on top of cheese mixture and chill. Can fix the night before.
Mix everything together; bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours.
Heat all ingredients to boiling point and cool thoroughly. Prick large pieces of meat with fork or cut into cubes for shish kabob. Pour mixture over meat and marinate at least 4 hours. Charcoal broil.
Dissolve jello in pineapple and juice, heated. Cool and add other ingredients.