HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef in skillet. Add onion and pepper. Drain grease. Set aside. Mix cornbread mix according to directions. Add corn. Pour half into greased pan. Add beef, then cheese. Put rest of cornbread mix on top. Bake at 375°.
*Bananas, kiwis, strawberries and blueberries may be used.
Cream butter, Crisco and sugar until creamy, then add flour and milk (alternate) together. Add flavoring. Last, add eggs, one at a time, beating well after each egg. Put in greased and floured tube cake pan. Put in cold oven. I bake mine at 300° for 1 hour and 10 minutes. It depends on your oven. All ovens are a little different; try it at 325° and if too hot, try 300° and then try 350°.
Cream together eggs, butter and sugar. Thoroughly blend with other ingredients. Pour into greased 8-inch square pan. Bake 45 minutes to 1 hour at 350°. Bake corn sticks 25 minutes.
In a bowl, mix the Miracle Whip, vinegar, sugar and mustard. Add diced onion, chopped celery, diced eggs and potatoes. Toss all together. Finally, mix celery seed into all. Refrigerate overnight before serving.
Mix everything in a bowl and beat for 2 minutes. Bake in a 9 x 13-inch buttered pan at 350° for 35 to 40 minutes.
Mix all together and bake in greased and floured tube pan for 40 minutes at 300°.
Combine first 3 ingredients; chill overnight. Fold in apples, grapes and pecans. Fold in whipped cream.
Combine ingredients in a blender; whirl. Yield is equivalent of 1 egg.
Combine first 5 ingredients in a blender container and process at high speed. Add ice cubes, a few at a time, blending until slushy. Serve immediately. Yields 4 servings.
Dissolved 1 cup warm water and jello. Add other ingredients and gel. Mix together cream cheese, sour cream and sugar for topping. Sprinkle with nuts if desired.
Fry meat until done. Drain grease. Set aside. Boil cabbage until soft. Boil carrots until soft. Boil glass noodles until soft. Mix all ingredients. Place egg roll skin with one point toward you. Spoon 1/4 cup of filling diagonally across and just below center of skin. Fold bottom point of skin over filling; tuck point under filling. Fold side corners over, forming envelope. Roll up toward remaining corner. Moisten point and press firmly to seal. Repeat with remaining egg roll skin and filling. Fry rolls, a few at a time, in deep hot oil (365°) for 2 to 3 minutes or until golden brown. Drain on paper towels. Serve warm.
For the crust, crush enough Zwieback to make 1 1/2 cups fine crumbs. Mix them with powdered sugar, butter and cinnamon. Press mixture evenly on bottom and sides of a 9-inch pie plate. Chill.
Preheat oven to 450°. Melt butter in a 15 1/2 x 10 1/2 inch pan. Mix bisquick and corn; stir until dough forms. Knead about 15 times on a floured surface. Roll into 6x10 inch rectangle and cut into 1x3 inch strips. Dip each strip in butter covering all sides and arrange in single layer. Bake 10 to 12 minutes.
Mix well. Drop by spoonfuls into deep fat at 375°. Fry for 6 minutes or until done. Drain. Makes 4 to 6 servings.
Boil chicken breasts in water, celery, onions and salt. Remove chicken and dice. Save broth for other soup. Put chopped, drained broccoli in bottom of buttered 9 x 13-inch pan. Mix all ingredients with diced chicken and put on top of broccoli. Sprinkle top with crushed French onions. Bake at 350° for 45 minutes.
Preheat oven to 375°. Lightly spray a 9 x 13-inch baking dish with vegetable oil.
Cover bottom of greased 9 x 13-inch casserole with broken up beef and potatoes. Halve chicken breasts and wrap each in bacon. Arrange among potatoes. Blend soup and cream and pour over chicken. Sprinkle paprika on top. Bake at 325° for 1 1/2 hours. Serve with green salad, vegetables and popovers.
Mix and pour in well greased pie plate. Bake at 400° for 25 minutes or until lightly brown.
Brown hamburger meat and onion in skillet. Drain; add salt and pepper, chili powder, peppers and can of soup. Mix well. Put in casserole dish. Sprinkle cheese over top and put in moderate oven. Bake until cheese is melted.
Have butcher slice steaks thin against the grain; if too thick, pound them thinner. Lay flat. Salt and pepper. Put bacon lengthwise on meat. Add thin sliced dill pickles. Add thin sliced onion. Roll jelly roll fashion into cylinder. Tie rolls with kitchen string or cord.
Cream cheese until soft; add clam juice and mix well. Add onion and Worcestershire sauce; mix well. Add clams and chill. Serve as dip with your favorite chips.
Combine ingredients in small saucepan. Bring to boil and cook, stirring constantly, until thickened and translucent. Pour into jar and cover tightly. Cool and refrigerate. Baste or pour over chicken, ribs or hamburgers.
Brown ground beef and onion. Add salt and pepper. Drain green beans. Add to meat mixture. Mix 3 kinds soup together. Pour over meat and bean mixture in 8 1/2 x 11-inch casserole dish. Arrange Tater Tots (frozen) to cover top of casserole dish. Bake 1 hour at 350°. Serves 6.
Brown beef with onion and garlic; drain fat. Stir in tomato paste, broth, salt, oregano and pepper.
Grind together 3 cloves of garlic, 4 green chilies, and a small piece of ginger. Season oil with cardamom and cloves, add chopped onions, and fry until light brown. Add the ground spices and fry until oil separates. Add vegetables along with turmeric and coriander powder. Fry for 2 mins. Add enough water to boil veggies for 5 minutes. Half boil rice. Remove the starch from the rice and add it to the vegetables and mix well. Add a few leaves of mint and keep it on the stove over low flame for 3 mins. Serve hot with raitha.
Mix first 5 ingredients. Lay wafer in bottom of each cupcake paper. Fill 3/4 full with mixture. Lay wafer on top. Bake at 375° for 15 minutes. Cool. Top with cherry filling.
Melt margarine and 2 chocolate squares on low heat. Add dry ingredients to the chocolate. Add eggs and vanilla.
Heat oven to 350°. Grease a 9-inch pie plate. Sprinkle bacon, cheese and onion evenly over bottom of pan. Place remaining ingredients in blender on high for 1 minute. Pour into pie plate. Bake until golden brown and knife inserted comes out clean, 50 to 55 minutes. Wait 5 minutes to eat.
Thoroughly mix 2 cups flour, sugar, yeast and salt in a large bowl. Combine milk and butter in a small saucepan. Heat over low heat until liquid is warm (butter does not need to melt). Gradually add to dry ingredients and beat two minutes at medium speed of electric mixer scraping bowl often. Add eggs and beat well. Beat in additional flour to make a soft dough (do this with wooden spoon if you do not have a heavy-duty mixer).
Mix eggs, sugar and vanilla. Add milk. Break bread into mixture. Sprinkle nutmeg on top. Bake in casserole dish in 400° oven approximately 1/2 hour or until done and slightly brown on top. Serves 2 to 4 people.
Preheat oven to 350°. Beat butter and powdered sugar in mixer until light and fluffy. Add vanilla, salt and pecans. Remove from mixer and stir in pastry flour by hand being careful not to overmix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet. Bake 10 - 12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch, place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until read to serve. Yield: 50 cookies.
Mix softened cream cheese, onion, pepper, salt and pineapple. Mix altogether. Form into 1 large ball or 2 small ones. Let chill, then roll in pecans.
Beat eggs well. Add vanilla, sugar and salt gradually to beaten eggs. Heat milk and butter to boiling; add to egg mixture. Then add flour and baking powder. Bake in a wax paper lined 9 x 13-inch pan at 350° for 35 to 40 minutes. Cool; remove and slice in half.
Blend all ingredients. Shape into ball and roll in chopped walnuts or dried beef. Refrigerate until ready to serve.
Combine all ingredients; mix well. Form into balls, place on cookie sheet. Press down with fork into crisscross fashion. Bake in preheated oven at 325° for 20 minutes.
Mix all ingredients. Pour into 3-quart casserole dish. Bake 25 to 30 minutes at 350°. May be frozen before cooked.
Layer lettuce, water chestnuts, peas and onion in order, in a glass bowl. Cover with a layer of mayonnaise. Sprinkle about 2 tablespoons sugar on top. Refrigerate overnight.
Combine all ingredients, except meat and flour. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Combine flour with 1/4 cup water; stir about 1/2 to 1 cup cooking liquid into mixture and gradually stir into soup. Bring to a boil and boil 2 minutes. Add sausage and continue cooking 2 minutes.
Cook dates, nuts and Eagle Brand milk until thick. Spread on Ritz crackers. Mix 2 to 3 cups of confectioners sugar with margarine to make a good spreading consistency; add vanilla. "Dollop" a small amount of this mixture on each cracker.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping until thoroughly blended. Spoon into crust and chill until set, about 4 hours.
Place cream cheese in a dish; put crab meat over. Place sauce to taste on top and serve with crackers.
Cream together the mayonnaise and sugar, then add flour, soda, salt and vanilla. Form into balls, then press with bottom of a fancy glass dipped in sugar. Bake at 350° for 8 to 10 minutes.
Heat large nonstick skillet over medium heat. Add spinach, garlic and pepper. Cook, covered, until spinach wilts, about 2 minutes. Let cool; squeeze out excess liquid. Stir in ham and a pinch of thyme. Cut a long, thin pocket into each chicken breast. Stuff spinach mixture into pockets, then press the edges of chicken together and seal closed with toothpicks. In same skillet, heat oil. Add chicken and brown on each side, turning once or twice. Add wine, salt and remaining thyme; reduce heat to low. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve topped with pan juices. Serves 4.
Combine chicken, soup and sour cream and put in 9 x 13 baking dish. Prepare the stuffing per recipe on the box. Spread over the top of the chicken. Sprinkle poppy seeds over the top. Bake at 350° for 20 minutes or until bubbly.
Dissolve yeast in lukewarm water. Scald milk and put into a large bowl. Cool a little. Add 4 cups of flour, sugar, salt and eggs. Add yeast mix. Beat well. Add about 3 more cups of flour and cooking oil.
Boil cabbage. Saute meat with onion. Add oregano, parsley, garlic powder, salt, pepper and mushrooms. Blend cottage cheese and egg until smooth. Alternate layers of meat, Mozzarella strips, cabbage leaves and cheese mixture. Bake at 350° for 35 minutes. Let stand 10 minutes before serving.
Mix all ingredients in blender at high speed for 1 minute. Pour into 10-inch pie plate. Bake at 350°. If glass plate is used, bake at 325° for 50 minutes. Keep in closed oven for additional 5 minutes.
Mix all ingredients gently, but well. Place in bean pot and bake at 300°, uncovered, 5 to 6 hours (cover last hour) or cook in slow cooker overnight on low heat. Serves about 8.
Put cauliflower in the center of platter. Put small whole beets on the outside with green beans and carrot sticks. Mound baby carrots surrounded by green peas and onions. Mound broccoli surrounded by yellow row of squash.
Saute chopped onions in oil. Add garlic, hot jalapeno pepper, salt and pepper and tomato puree. Cook one hour. Add ground chuck, vinegar and chili powder; cook one hour. Add hot dogs, mild jalapenos and kidney beans; cook one hour. Add Velveeta and hot sauce; cook 1/2 hour. Add cut up onion on top. Simmer and serve hot hot!!!
Mix cereal and margarine; reserve 1/4 cup. Spread remaining cereal mixture in ungreased pie plate or quiche dish (9 x 1 1/4-inch). Heat 1/4 cup margarine in 10-inch skillet over medium heat until melted. Beat eggs, milk, chives, seasoned salt and pepper with hand beater. Pour egg mixture into skillet; add bacon. Cook over low heat, stirring gently, just until eggs are almost set. Quickly spoon into pie plate. Arrange cheese, overlapping slightly, around edge of plate. Sprinkle with reserved cereal mixture. Heat, uncovered, in 375° oven until cheese is melted and eggs are firm, 10 to 15 minutes. Makes 6 servings. Contains 320 calories per serving.
In a large bowl, mix together the margarine, egg and sugar until creamy. Add molasses. Add all other ingredients; mix until well blended. Refrigerate dough for 6 to 8 hours. Preheat oven to 375°. Lightly grease cookie sheet. Pinch off cookie dough and roll into balls, then roll in sugar. Place on cookie sheet a few inches apart. Press down with fork; bake for 8 to 10 minutes.
Mix dry ingredients. Cut in shortening. Add milk until wet. Put on floured board and knead lightly. Divide into three pieces. Roll each piece (not too thin). Spread apples on dough and sprinkle with cinnamon. Roll up and pinch ends. Cut in 2-inch pieces. Place in pan. Sprinkle lightly with sugar.
Mix together Jell-O, boiling water and crushed pineapple. Let congeal. Spread remaining ingredients on top of Jell-O.
Sift dry ingredients together. Add eggs, milk and shortening. Beat with a fork; do not overbeat. Add canned corn. Pour half into greased cast-iron heavy frypan. Add seasoned meat, onion and peppers. Add rest of cornmeal batter. Bake at 350° for 40 to 50 minutes.
Cut peaches into pieces and sprinkle 1/4 cup sugar over them and set aside. Mix flour and sugar together, then add milk. Mix well. Place flour mixture in 13 x 9-inch dish that has melted margarine in it. Then gently place peaches evenly over mixture, then spooning sugary syrup over this also bake at 350° for 25 minutes or until top is lightly browned.
Stir with spoon. Spread in pie shell. Chill 3 to 4 hours.
Boil sugar and water 5 minutes. Cool. Add remaining ingredients. Mix well. Freeze until ready to serve. Add ginger ale.
Combine first 7 ingredients. Form into balls about 1 1/2-inch diameter. Place remaining ingredients in a 2-quart casserole dish. Cook 3 minutes. Add meatballs to tomato mixture. Cover with lid. Continue cooking for 2 to 3 minutes or until boiling. After boiling, cook for another 20 minutes.
Preheat oven to 375°. Combine milk, onion, eggs and salt. Add bread crumbs. Let stand 5 minutes. Add meat and mix thoroughly. Shape into 4 dozen small balls, 1 to 1 1/2 inches in diameter. Bake 20 to 30 minutes. Makes 48 meatballs. Contains 222 calories per 6 meatballs.
In saucepan, cook onion in butter until tender. Blend in soup, milk and cheese. Heat until cheese melts; stir occasionally. Add spaghetti, ham, parsley and pimiento; heat. Makes about 4 cups.
Saute onion, mushrooms, celery and green pepper in butter. Add chicken, Veg-All and soups. Put pie crust in deep pie dish. Fill with chicken mixture. Cover with second pie crust and prick with fork. Bake at 425° for 45 minutes.
Preheat oven to 400 degrees. Remove and finely chop mushroom stems; set aside. Brush mushroom caps with melted margarine. In medium skillet, cook garlic in 2 tbsp. margarine until tender. Stir in flour. Add chopped mushroom stems and remaining ingredients except mushroom caps, mix well. Mound into mushroom caps. Place in shallow baking pan. Bake 8 to 10 minutes or until hot. Refrigerate leftovers.
Dress and cut chicken as for frying. Wash, then salt and roll in flour. Fry until light brown. Remove to roaster. Add 2 cups hot milk or water. Cover and let cook 2 to 3 hours. Cook until tender. Serve with mushrooms, if desired.
Drain pineapple. Heat 1/2 of the pineapple juice, sugar and flour until thick. Put pineapple in buttered casserole and mix in cheese. Pour heated mixture over pineapple and dot with butter. Bake at 350° for 25 minutes.
Heat oil in 2 qt. saucepan. Add rice. Saute until golden brown. Add onion, cilantro, garlic powder and chicken broth. Stir well. Stir in tomato paste and cumin. Bring to a boil. Cover & reduce heat. Simmer for 20 minutes or until liquid is absorbed.
Put all ingredients together and shape in a loaf. Bake at 350° for 45 minutes.
Mix cereal and juice; let stand until soft. Add oil, egg and bananas. Stir in remaining ingredients. Pour into greased 8 x 8 x 2-inch pan. Bake at 350° for about 45 minutes.
Saute the onion and garlic in the olive oil. Add the squid and a small amount of water (1/2 cup) and the tomato sauce. Simmer for approximately 10 minutes. Add 2 to 3 cans of water (using tomato sauce can). Simmer 15 to 20 minutes. When the squid feels soft and tender to the touch, add the rice, white Worcestershire sauce, oregano and bay leaves. Cook thoroughly at low heat until the rice is soft. Preparation time: 15 minutes. Total cooking time: 45 minutes.
Mom told me that after Grandpa K died, Grandma wanted to stay on the farm alone. So they set up a plan. At a certain time, once in the morning and once in the afternoon, Mom would call Grandma on the phone.
Brown the first 3 ingredients together and drain off excess grease. Mix the remaining 9 ingredients together. Add to the meat mixture. Bake at 350° for 35 to 40 minutes.
Melt margarine; add peanut butter and sugar. Mix well. Shape into balls. Melt wax and chocolate chips in a double boiler. Dip balls into chocolate mixture and place on waxed paper to cool.
In a medium bowl add water to croutons. Stir to moisten. Press crouton mixture into buttered 12-inch pizza pan. Break eggs around crust. Sprinkle with salt and pepper. Bake at 350° for 15 minutes or until eggs are set. Sprinkle Cheddar cheese over top. Return to oven until melted (about 2 minutes). Makes 6 servings.
Combine all ingredients. Pour into greased casserole dish. Bake, uncovered, at 375° for 30 to 35 minutes.
Preheat oven to 375°. Mix cooked macaroni, cheese and eggs in a bowl and then pour into a 13 x 9-inch pan. Pour in milk. Put butter over the top. Bake for 30 to 45 minutes, or until the top noodles become lightly brown.
Cut crust off fresh sliced white bread. Spread bread with mayonnaise. Place an asparagus spear (medium size, canned) on edge of bread and roll up. Place roll in piece of waxed paper and twist ends. Place all the rolls in pan and place in refrigerator overnight with damp towel on top to keep from drying out. When ready to serve, take off waxed paper and cut into 1/2-inch slices.
In a Dutch oven, add water and beans. Bring to a boil and simmer 2 hours. Drain, reserving liquid. Combine salt, brown sugar, mustard, molasses, catsup, pepper and ground celery. Mix well and add to beans. Add rest of the ingredients and bake at 300° for 2 to 3 hours. Add more reserved liquid, if needed.
Mix the Bisquick, milk and margarine. Put the can of mixed vegetables into the bottom of casserole dish, then the soup over the vegetables, then the chicken over top of the soup. Pour the Bisquick mixture over top and bake in oven at 350° for 1 hour or until golden brown.
Grate onion and garlic; add to meat. Add rest and shape into 1-inch balls. Brown in 1 tablespoon butter in skillet.
Saute on low: peppers and onions until tender. Remove from oil, then use same pan to brown chicken strips. Add garlic and salt to taste. Place onion and peppers back into skillet. Add soy sauce, teriyaki sauce and Worcestershire sauce. Simmer it all on low for 20 minutes. Heat tortillas.
Sift together cake flour, baking powder and salt; set aside. Beat egg yolks in mixing bowl until thick and lemon colored, using electric mixer at high speed. Gradually beat in 1/4 cup sugar. Blend in vanilla. Beat egg whites in another bowl until frothy, using electric mixer at high speed. Gradually beat in 1/2 cup sugar, beating until stiff, glossy peaks form.
Place in each of 6 serving dishes, 1 marshmallow. Set aside. Cook according to package directions the pudding mix. Pour hot pudding over marshmallows in serving dishes. Cool, then chill. Place in a saucepan the chocolate morsels and water. Place over low heat and stir until chocolate melts and mixture is smooth. Spread over top of chilled pudding in serving dishes. Chill.
Place chicken in a flat baking pan. Top with cheese. Mix sour cream, soup and sherry; pour over chicken. Mix stuffing with butter and water and place on top of chicken. Bake at 350° for 1 hour.
Select thin cucumbers, wash and dry. Dissolve 1 cup salt in 4 quarts water; add cucumbers and let stand 12 hours. All cucumbers must be under brine. It may be necessary to prepare more brine. Drain and wipe dry. Place in sterilized jars with layers of horseradish and dill. Combine remaining 2 quarts water and 1/2 cup salt and vinegar; heat to boiling and pour over cucumbers. Partly seal. When fermentation stops, pour over enough fresh cooled brine containing vinegar to cover; seal. Makes about 6 quarts.
Put margarine, sugar and dates in pot on stove over low heat until dates are mushy. Set off to cool, then add Rice Krispies and nuts. Mix well and roll into balls in powdered sugar.
Add 1 tablespoon of salt to 4 quarts of boiling water; gradually add shells. Boil, uncovered, for 5 minutes. Drain out portion of water, allowing shells to remain in warm water in large bowl.
Dissolve jello in water. Drain pineapple and add juice only to jello and water. Put in refrigerator until slightly thick. Mix cream cheese and Cool Whip together, then add jello. Mix in pineapple and cherries; pour into mold. Keep refrigerated.
Dissolve jello in boiling water. Add lemon juice. Chill until slightly thickened. Add avocado and shrimp. Chill until firm. Cut into squares and serve on lettuce, topping with mayonnaise.
Simmer for 45 to 60 minutes. Serve over cooked spaghetti. Top with Parmesan cheese.
Combine first 3 ingredients; mash all lumps. Add milk and egg yolks. Save whites in another bowl. Stir or mix until eggs are well blended. Add water. Cook in double boiler until thick. Add butter and vanilla.
Brown meat and garlic; drain fat. Blend the next 5 ingredients. Stir in meat. Fill manicotti shells. Cover with marinara sauce. Add about 2/3 can of water. Sprinkle with Parmesan cheese. Bake for 1 hour at 375° in a covered dish.
Mix 2 eggs, oleo and cake mix together. Pour into greased 9 x 13-inch pan. Mix cream cheese, 2 eggs and 1 box powdered sugar, minus 1/2 cup, together. Pour on top of mixture in pan. Sprinkle with nuts. Bake at 350° for 35 to 40 minutes. Sprinkle remaining 1/2 cup powdered sugar on top.
Measure sugar and syrup into 1-quart saucepan and simmer 5 minutes. Remove from heat; stir in butter and peanut butter and finely cream. Continue stirring to obtain a velvety smooth consistency. Store in covered jar in refrigerator. Make 1 cup. Good over ice cream.
In a large heavy pan, cook onions in oil over moderate heat, stirring until golden. In a bowl, combine 3 tablespoons vinegar, salt, pepper and beef. Add this to the onions and cook over moderate heat until beef is browned, 10 to 15 minutes. Add cumin, turmeric, garlic and bay leaves. Stir for 30 seconds.
These recipes are fairly new and have been taken from magazines. The cake I found after I made a chocolate mousse with raspberry sauce and already had the raspberry liquor. We must have been living in Texas at the time.
In large saucepot or Dutch oven, heat oil. Add onions, green onions and peppers. Cook 10 minutes or until tender. Add chicken and brown on all sides, about 10 minutes. Add ham, sausage, tomatoes, tomato paste and salt. Cover and simmer 10 minutes. Stir in rice. Add water and cover. Simmer 1 hour or until chicken is done. Stir frequently. Add additional water if rice begins to stick to bottom of pan. Before serving, stir in Tabasco sauce.
Sprinkle chilies and cheese in bottom of a lightly greased 9-inch square pan. Combine baking mix, cream, eggs and salt in a medium size bowl; beat until blended. Pour over chili cheese mixture. Bake at 375° for 30 minutes. Garnish with olives.
Soften margarine. Add vanilla and sugar. Mix well. Add flour and pecans. Shape into balls. Do not grease pan. Bake at 275° for 30 minutes. Roll twice in confectioners sugar.