HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Combine rice and raisins in shallow 13 x 9-inch dish. Melt margarine in a large skillet. Stir in curry. Add chicken and brown well on all sides. Arrange on rice mixture. Add water, tomato sauce, salt and Worcestershire sauce to drippings in skillet. Bring to a boil. Pour over chicken. Cover and bake for 40 to 45 minutes until chicken is tender. Makes 4 to 6 servings.
Combine ground beef, onion, pepper, rice, eggs and salt and garlic to taste in large bowl. Roll into large meatballs (about the size of the palm of your hand). Brown in large saucepan until meatballs are done, stirring often. Drain off grease; add tomato sauce. Add 1 can of water. Cook on low heat for 20 to 25 minutes. Leave in sauce.
Mix flour, baking powder and salt. Add beaten eggs and milk. Mix well, then blend in all other ingredients. Bake in a 9 x 12-inch cake pan at 350° for 35 minutes.
Dissolve yeast in 1/4 cup warm water. Mix yeast, sugar, eggs and warm water. Add oil, salt and flour. Mix well. Let stand 8 hours or overnight. Do not refrigerate. Shape into rolls or loaf. Should be ready to bake by lunch. Bake at 350°. Makes 24 rolls.
Shred cabbage rather fine. Put in saucepan and sprinkle with salt. Cover pan and place over low heat. Steam until very tender. Beat the egg; add the sugar, salt, pepper and vinegar. Pour over the steamed cabbage. Heat for 5 minutes. Serve at once. Serves 8.
Mix first four ingredients. Spread this mixture on both sides of hamburger bun. Layer with meat and cheese. Wrap in foil. Bake 15 minutes at 350°. Makes 9 to 10 sandwiches.
Mix gelatin and water in a 13 x 9 x 2-inch pan until gelatin is dissolved. Add pineapple and blueberry pie filling. Mix well. Refrigerate until set.
Heat oven to 350°. Saute onion in butter until golden. Blend in flour and seasonings; cook until bubbly. Remove from heat; gradually add milk. Bring to boil; boil 1 minute, stirring constantly. Remove from heat. Add corn and egg. Pour into a 1-quart baking dish. Top with buttered crumbs. Bake 20 to 30 minutes. Makes 4 servings.
Brown meats in a skillet; reserve, discarding fat. Heat oil in a heavy pot over low heat; cook onions, garlic and bell peppers for 15 minutes or until tender. Stir in the next 9 ingredients; cook 2 to 3 minutes to forge the flavors together. Add jalapenos, tomatoes, tomato sauce and reserved meats. Heat through and simmer for 15 minutes. Season to taste. Serves 8.
Preheat oven to 400°. Grease 12 muffin cups. In a large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in milk until flour mixture is moistened. Spoon into muffin cups. Bake 20 minutes or until golden. Remove from pan and cool on wire rack.
Mix all ingredients. Pour in 9-inch unbaked pie shell. Bake at 325° for 25 to 30 minutes. Add meringue, return to oven until top is brown.
Soften gelatin in cold water. Dissolve in hot soup. Cool. Beat in cheese and add all other ingredients. Pour into mold that has been lightly coated with salad oil or Pam. Refrigerate overnight. Turn out on a bed of lettuce. A fish mold makes a very attractive dish. For heavy hors d'oeuvres. Serve with crackers. Serves 20.
Combine sugar, corn syrup and orange juice in a saucepan; mix well. Cook over medium heat, stirring occasionally until mixture reaches soft-ball stage (240°). Remove from heat; stir in butter. Beat with a wooden spoon until mixture just begins to thicken. Stir in pecans and orange rind. Working rapidly, drop by teaspoonfuls onto wax paper. Let cool. Yield: 1 1/4 dozen.
Meatballs: In medium bowl, combine beef, egg, 3 tablespoons water, bread crumbs, salt and 1 tablespoon parsley. Mix by hand until well combined. Shape into balls. Brown in butter in a 5-quart Dutch oven, one layer at a time. Set aside. Drain fat.
Preheat oven to 325°. Cream sugars and oleo together. Add eggs and vanilla. Sift dry ingredients and add to mixture. Add nuts and chocolate chips. Bake.
Beat egg white with salt until stiff. Gradually beat in sugar mixed with spices. Fold in nuts. Drop from teaspoonful onto well-greased cookie sheet. Top with walnut halves. Bake at 250° for 35 to 40 minutes.
Mix in baking dish apple pie filling, lemon juice and cinnamon. In another bowl, combine oatmeal, brown sugar and margarine. Distribute mixture over apples.
In a large saucepan, melt shortening and then add milk and sugar. Heat carefully. Prepare yeast. Add potatoes to hot mixture. Add hot mixture to flour in large bowl. Add eggs. Mix and then add yeast mixture. Let rise in a warm place until double the bulk. Make buns and dip into melted butter and then brown sugar and cinnamon mixture. Let rise. Bake at 350° for 15 to 20 minutes.
Drain pineapple, reserving the juice. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Set aside.
Brown ground meat; set aside to drain. Mix cornbread batter up and pour 1/3 into heated Dutch oven. Return ground meat to skillet and add taco seasoning, follow instructions on package. Cook until all water is gone. Place ground meat mix on top of batter in Dutch oven, being careful not to go to the edge of batter. Place bell pepper and onions and pour corn over everything, being careful not to touch of batter. Place thick sliced cheese on	top. Pour remaining batter over everything. Bake 40 minutes at 400°.
Mix can of lemonade, Cool Whip, condensed milk and lemon juice together with beater. Pour in graham cracker pie crust and chill 1 to 2 hours.
Mix dry ingredients; add egg and beat with a fork. Pour over apples and shake down. Dot with margarine. Bake in a 350° oven until bubbly and crust is brown.
Combine sugar, salt, cocoa and milk and cook for 3 minutes. Add butter and stir until melted. Add vanilla and peanut butter. Beat until cool; pour into buttered dish.
Mix Kool-Aid, sugar and water. Chill this and other liquids. When ready to serve, pour each over sherbet in punch bowl.
Drain vegetables completely. (All cans of vegetables should be the same size.) Add onions and green peppers. Mix the remaining ingredients and pour over vegetables. Marinate overnight in refrigerator. (Will keep for days.)
Scald milk. Mix sugar, flour, egg yolks and small amount of milk. Pour into scalded milk and cook until thickened. Take off stove and add oleo, salt and vanilla. Add coconut or pour over bananas for pie in crust.
Peel and wash potatoes. Coat with butter. Bake in well-oiled pan for 35 minutes at 375°. Turn at least 3 times during baking. Remove from oven and roll in crushed cornflakes. Bake for 10 minutes longer.
Heat milk in 2-quart saucepan. Stir in slowly rest of ingredients, thinned by adding a little milk or water mixed together to make a paste. Keep stirring until thick. Good layered with graham crackers or in baked pie shell.
Combine onion, bacon and garlic in skillet and saute until golden. Dissolve yeast in warm water. Add milk, sugar, salt and 2 cups flour. Beat until well blended. Stir in undrained onion, bacon and garlic. Add enough additional flour to make soft dough. Knead well and let rise in warm place until doubled. Punch down and shape into loaf. Place in greased 9 x 5-inch loaf pan. Cover and let rise about 1 hour or until doubled in bulk. Bake at 375° for 45 minutes or until done. Makes one 9-inch loaf.
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inches). Layer cottage cheese and Parmesan in plate. Brown beef and drain. Mix beef, herbs, paste and 1/2 of the Mozzarella. Spoon mixture on top. Beat milk, Bisquick, eggs, salt and pepper for one minute with beater and pour over the top. Bake for 30 to 35 minutes. Top with the rest of the Mozzarella cheese. Serve with your favorite green salad and enjoy.
Mix dry ingredients. Dissolve yeast in 1/3 cup warm water. Add milk and yeast mixture to dry ingredients. Stir well. Cover and store in refrigerator. Use as needed. Will keep 2 weeks in refrigerator. Bake at 350° for 12 to 15 minutes.
Put tomatoes, cucumbers, and pepper into a bowl. Add dill weed, parsley, salt and pepper. Squeeze juice of 2 limes over top of salad and mix. Great for barbecues and easy!
Cream sugar, butter and vanilla. Sift together cake flour and baking powder three times. Add to creamed mixture alternately with milk. Stir in almonds. Gently fold in the egg whites. Pour into two greased and floured 9 x 1 1/2-inch round baking pans. Bake at 375° for 30 minutes. Cool for 10 minutes before removing from pan.
Preheat oven to 350°. In large bowl, mix biscuits that have each been quartered, 1/2 cup sugar and 1 tablespoon cinnamon. Make sure biscuits are coated. On top of stove, melt stick of margarine, 3/4 cup brown sugar and 1 tablespoon cinnamon. Place half of biscuit mix in greased (with nonstick spray) Bundt pan. Pour 1/2 melted mixture over. Add remainder of biscuits, then remainder of mixture. Bake for 30 minutes. Turn upside down and lift off pan.
In a 9 x 11-inch cake pan, layer the apple pie filling, first, then top evenly with the drained pineapple, then sprinkle the yellow cake mix (dry) over it. Melt and drizzle the melted margarine over the cake mix and top with the chopped walnuts. Bake at 350° for approximately 50 minutes. Serve warm over vanilla ice cream or serve warm and top with whipped cream.
Cream the butter, shortening and sugar. Add eggs, one at a time, and blend well. Sift together dry ingredients and add alternately with milk. Add vanilla. Bake in greased and floured tube pan for 1 hour and 25 minutes at 325°.
Cook rice a little on top of stove first. Then mix with other ingredients in a casserole dish and bake at 325° to 350° for about 1 hour.
Fill jars with quartered, unpeeled cucumbers. Mix together salt, mustard, vinegar and water and pour over cucumbers. Seal tight. Leave in refrigerator for two weeks before storing.
Cook beef and onion in skillet; drain. Add remaining ingredients. Cook in casserole dish at 350° for 30 minutes.
Sift flour, sugar, baking powder and salt all together. Make a well in center of mixture and pour in milk and egg. Mix until smooth. Using a funnel, fill with batter and hold over very hot oil. Let the batter fall in circle motion. If using Fry Daddy make it the size of the Fry Daddy. If you use a pan, try to make it the size of your plates. Fry on each side until golden brown, about 2 minutes on each side. Drain on paper towels. Sprinkle with powdered sugar.
Place apples in a greased 8 x 8-inch baking dish or put apple pie filling in dish. If using apples, sprinkle with cinnamon. Mix together flour, sugar and baking powder. Add egg; mix until crumbly. Spread over apples. Pour melted oleo over mixture. Bake at 350° for 40 minutes or until nicely browned.
Bake pie shell at 350° for 15 to 20 minutes. Combine mayonnaise, flour, milk and eggs; mix well. Stir in crabmeat and shrimp. Add cheese and green onions. Pour mixture into pie shell; bake 40 minutes or until toothpick inserted into center comes out clean. Serves 6 to 8 people.
Pour cider into large pot. Add spices and bring to a boil. Turn heat down. Simmer for 1/2 hour.
Seed, peel and chop tomatoes. Chop Vidalia onion, green pepper and cucumbers. Mince garlic. Remove crusts from bread and tear in pieces. Combine tomatoes, onion, bell pepper, cucumbers, garlic, bread and basil in a large bowl. (Two teaspoons of dried basil can be substituted for fresh basil.) Mix well and let stand for 30 minutes, stirring occasionally. Transfer mixture in batches, if necessary, to an electric blender container or food processor bowl fitted with a steel chopping blade. Process just until no large pieces remain. Do not puree, mixture should have texture. Return mixture to bowl, stir in remaining ingredients. Cover and refrigerate overnight for flavors to blend.
Cut up broccoli. Steam broccoli. Mix broccoli and Cheddar cheese together. One roll crackers mixed together with 1/2 stick butter. Bake 25 minutes or microwave 10 to 15 minutes.
Mix mashed artichokes with mayonnaise. Fold in Parmesan cheese. Put in small casserole dish and bake 40 minutes at 350°.
Spray cooking spray in bottom of 9 x 13-inch pan. Put pineapple and juice in bottom of pan. Add 1 can cherry pie filling on pineapple. Sprinkle cake mix over the fruit. Dot top with butter. Sprinkle with pecans. Bake at 350° for about 50 minutes.
Beat eggs; add oil and pumpkin. Add all other dry ingredients. Mix well. Bake at 350° for 30 to 35 minutes.
In a 2-quart glass container, combine sugar, butter and milk. Microwave on High 8 to 10 minutes or until sugar is dissolved, stirring twice. Add remaining ingredients and stir until chocolate pieces are melted and cream is well blended. Turn into a well-greased 9 x 13-inch baking dish. Chill until firm.
In saucepan, combine celery, potato, onion, 1 cup water, salt and pepper. Bring to a boil; reduce heat. Cover; simmer for 15 minutes, stirring occasionally. Add milk and flour; stir into potato mixture. Add shrimp and butter. Cook until thick and bubbly. Garnish with parsley. Makes 4 servings.
Cook giblets in enough water to cover until tender. Chop and set aside. Heat broth and season. Stir a little milk gradually into flour or cornstarch until smooth. Add a little hot broth to this; stir until fairly thin and return to pot. Simmer until a nice consistency (not too thick). Add hard-boiled egg and giblets. Serve in gravy boat.
Simmer for 45 minutes and debone (leave quail whole). Place meat in baking dish; salt and pepper to taste. Stuff quail with favorite dressing if desired. (I use sausage and bread crumbs moistened with chicken stock.) Mix cream of chicken soup and sour cream and spread over meat. Melt butter and drizzle over sauce. Crush Ritz crackers; sprinkle over sauce. Add poppy or sesame seed over all. If desired, white wine or sherry may be added to sauce initially. Bake at 350° for 30 minutes.
Mix and allow to sit 15 to 30 minutes. Mix again. Press firmly into a 9 x 12-inch pan.
Lightly salt chicken. Place in a 2 1/2-quart casserole. Mix together chopped celery, soup, mayonnaise and drained water chestnuts. Spread over chicken. Sprinkle generously with the cornbread crumbs. Melt margarine and pour over crumbs. Bake 45 minutes at 350°.
In heavy saucepan, over medium heat, melt chocolate chips and butter with sweetened condensed milk, water and vanilla. Cook, stirring constantly until thickened, about 5 minutes. Serve over ice cream or cream puffs. Refrigerate leftover sauce.
Beat mayonnaise, eggs, Tabasco sauce, lemon juice and salt. Fold in crabmeat. Pour into buttered 2-quart casserole dish. Dot top with butter and bake at 350° for 30 minutes.
Cook 3 cups of peaches with 1/4 cup of sugar until mixture comes to a boil. Add remaining sugar, butter, salt and cornstarch. Cook until clear and glossy. Place remaining peaches in pastry shell. Pour hot mixture of peaches. Let cool. Enjoy.
Scrub potatoes well. Dry, then prick with a fork. Bake at 425° for 55 to 60 minutes, until soft. In medium saucepan, heat oil; saute onion and garlic until tender. Add broccoli, chicken broth and vinegar. Bring to a boil. Cover. Cook 2 to 3 minutes, until broccoli is crisp-tender.
Peel potatoes and slice medium thin. Make a white sauce of butter, flour, salt and milk. When thickened, remove from stove and add grated cheese. Stir cheese into sauce. Place sliced potatoes in a 3-quart casserole. Cover with hot white sauce and bake, uncovered, at 375° for 1 1/2 hours after covering mixture with buttered bread crumbs.
Drain pineapple; reserve syrup. Cut sausage into thirds and brown. Blend cornstarch, salt, maple syrup and pineapple syrup, water and vinegar. Heat to boil; reduce temperature and simmer until thick. Add pineapple, sausage, green pepper and cherries. Heat thoroughly and serve from fondue pot.
Place meat in a glass roasting pan. Distribute onion rings over meat. Combine vinegar, honey, oil and dry mustard to blend. Pour over lamb and onion and marinate in the refrigerator at least 24 hours, turning occasionally. Let stand at room temperature one hour before grilling. Place onion on a foil square and fashion into a pouch. Grill meat over medium-hot coals until desired doneness (about 40 minutes for medium). Place onion packet at edge of coals to heat through and become soft but not brown. Slice meat onto a heated plater; top with onion rings and ladle some of the warmed marinade over. Serves 6 to 8.
Cook and stir chicken in hot oil in large skillet until well browned. Add peppers and onions; cook until just soft, still a little crisp. Mix cornstarch and soy sauce. Add to pan with pineapple and juice, vinegar, sugar, ginger and garlic powder. Bring to a full boil. Meanwhile, prepare rice as directed on package. Serve over rice.
Combine flour, soda, salt and baking powder. In seperate bowl, cream together sugar and butter. Add eggs and buttermilk, mix in flour mixture. Drop by rounded teaspoonful onto baking sheet and bake at 350° for 12-15 minutes.
Combine cranberries and sugar. Let stand 2 hours. Combine cranberry mixture, whipped cream and marshmallows; fold in pineapple, apples or grapes. Will keep in fridge several days.
Saute in 1/2 stick margarine the onions and zucchini together. Mix remaining margarine with stuffing. Mix soup, sour cream and carrots together.
Drain asparagus thoroughly. Place in greased shallow baking dish. Cut olives into large pieces. Combine with soup, onion, rosemary and turkey; pour over asparagus. Top with crumbs. Bake at 350° for 25 to 30 minutes.
Combine peaches, water, sugar and lemon juice in a 3-quart saucepan. Bring to boil. (If using canned fruit, use 2/3 cup sugar and fruit juice instead of water.) Mix remaining ingredients together. Stir lightly. Drop batter from teaspoon on hot mixture. Reduce heat. Cover tightly. Cook 15 minutes without lifting lid. Serve warm with whipped cream or ice cream or plain. Any fruit may be used.
In a bowl, combine first 4 ingredients. Add milk and mix well. Roll into 1-inch balls and place on waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4-inch; chill for 30 minutes. Melt chocolate chips and shortening. Dip patties; place on wax paper to harden. Makes 5 dozen.
Combine water and sugar and boil 15 minutes and let cool. Add all other ingredients except ginger ale. Mix thoroughly and freeze. Take out of freezer 3 hours before serving time. No extra ice is needed! Add by pouring over frozen ingredients, the cold ginger ale. This recipe totally eliminates a watery tasteless flavored punch. It is very good and serves 50.
Use a 2-quart microwave dish with a cover. Bring water, butter and salt to a boil on highest setting. Add rice, stir, and cook on High for 5 minutes. Then microwave on defrost setting for 10 minutes. Let stand 5 minutes before removing cover.
Mix all ingredients together and put in small muffin pan. Bake at 350° until brown.
In a greased/buttered 13 x 9 x 2-inch baking dish, place pieces of cubed bread. Spoon sausage over bread. Sprinkle grated Cheddar cheese on next.
In large skillet (or electric skillet), brown meat; drain off fat. Add onion, soup, green chilies, sauce and milk. Simmer on medium for 20 minutes. Fill tortillas with cheese and secure with toothpick. Sink into meat and sauce mixture and spoon sauce on top. Simmer on low for 10 minutes. Top with remaining cheese and olives.
In 3-quart microproof casserole, cook bacon on High for 3 minutes. Stir in onion and potatoes. Cook, covered, on Saute for 8 to 10 minutes or until potatoes are tender. In 2-cup glass measure, melt butter on High for 1 minute. Stir in flour, then add to reserved clam juice to make 2 cups liquid. Stir liquid, clams, milk, salt and pepper into casserole. Cook, covered, on High for 4 to 5 minutes or until hot. Stir once during cooking. Makes 4 to 6 servings.
Dissolve gelatin in boiling water. Mix in cranberry sauce. Then add cold water. Chill until slightly thickened. Fold in nuts and pineapple. Chill until firm. Put in mold.
Combine frozen lemonade and orange juice diluted with 3 cans water (add sugar to taste). Add pineapple juice. Pour into gallon milk jugs. Let set overnight in refrigerator. Just before serving, add 1 quart ginger ale in punch that has been poured into punch bowl. Float ice in punch bowl.
Pour boiling water over 1/4 cup sugar, salt and shortening and allow to cool (very large bowl). Mix yeast, 1/2 tablespoon sugar and warm water. Add to first combination. Add eggs beaten unto a sponge. Add 2 cups of the flour and mix thoroughly. Add remaining 2 cups of flour and beat until dough blisters. Let rise (covered) in the bowl 2 to 3 hours. Push dough down, cover and refrigerate. When ready to use, pinch out rolls and place in greased oblong pan. Let rise 2 to 2 1/2 hours and bake in 400° oven about 15 minutes until done.
Get out as many English muffins as you want. Spread pizza sauce on them, then sprinkle cheese on them. Heat the oven to 450°. Put them in the oven for about 3 minutes.
Cut each wiener on a slant into 3 pieces. Wrap with bacon pieces (1/3 slice) and place toothpick in each piece to hold bacon together. Place in crock-pot, layering with brown sugar. Put remaining sugar on top. Cook 4 hours on high or 8 hours on low.
Combine eggs, sugar, oil and vanilla mixing well. Stir in zucchini. Set mixture aside. Combine flour, soda, baking powder and cinnamon in a mixing bowl. Add zucchini mixture to dry ingredients. Stir until moist. Grease and fill tins. Bake at 350° for 20 minutes. Makes about 2 dozen.
Heat oven to 350°. Mix sausage with a little breadcrumbs. Roll out on floured board and divide into 6 squares. Making sure the eggs are dry, wrap sausage around the eggs. Coat each egg with egg and breadcrumbs. Place on oven rack so that fat will drip through and cook 15 to 20 minutes until sausage is thoroughly cooked. When cool, cut each egg in half lengthwise and decorate with parsley.
Beat egg yolks until thick and lemon colored; beat in sugar, lemon juice, rind and salt. Cook over hot water, stirring constantly, until mixture coats a spoon. Soften gelatin in milk; dissolve in hot custard mixture. Beat egg whites until stiff; gradually beat in sugar until meringue stands in still, straight peaks. Gradually fold custard mixture into egg whites. Spoon into sherbet glasses and garnish with grated lemon rind. Chill. Serves 8.
Boil the first 4 ingredients until it reaches a heavy syrup consistency. Cool and add the vanilla and cream. If consistency is too heavy, add a little more cream. This may be served either hot or cold.
Heat the corn and lima beans in butter and a little cream in a saucepan. Season to taste.
Saute onion in butter for 3 minutes. Add water and bouillon cubes. Heat to boiling until cubes are dissolved. Gradually add noodles and salt until mixture boils. Cook, uncovered, for 3 minutes. Stir in broccoli and garlic, cook 4 minutes. Add milk, cheese and pepper and continue cooking until cheese melts, stirring constantly.
Beat cream cheese and butter together. Add sugar, eggs, flour and vanilla; beat until smooth and set aside.
Mix all ingredients together. Pour into pie shells and bake at 375° for about 45 minutes. Makes 3 pies.
Chop cabbage and place in greased baking dish. Brown meat and onions. Stir in raw rice. Pour on top of cabbage. Mix soup with 1/2 cup water. Pour on top. Cover with foil. Bake at 350° for 1 1/2 to 2 hours.
Preheat oven to 325°. Mix the sugar, flour, eggs, buttermilk, soda and vanilla together. Bring the oleo, Coke, shortening and cocoa to a boil. Remove from stove and add marshmallows. Mix all ingredients together. Bake in oblong cake pan, greased and floured.
Mix sugar, oil, eggs and vanilla well. Combine flour, baking powder, baking soda, salt and allspice; add to mixture. Add bananas and carrots; mix well. Turn into well-greased 9 x 13-inch pan. Bake at 350° for 35 minutes.
Mix flour, sugar, and beaten eggs. Add remaining ingredients and bake in uncooked pie shell (9 inch). Bake at 375 degrees for 10 minutes. Reduce temperature to 300 degrees and bake for 30 minutes.
Place peaches in greased dish. Combine other ingredients and mix together to consistency of fine crumbs. Sprinkle over peaches. Bake at 350° for 25 to 30 minutes. Serve warm.