HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together and bake in an unbaked pie shell for 45 minutes at 350°.
Brown hamburger. Add tomato sauces; stir well. Add other ingredients. Simmer for 1 hour or more. You may use the amount of each ingredient that you desire to suit your taste.
Brown pork. Add onions and celery. Saute until tender. Add all other ingredients. Place in 2 1/2 to 3-quart casserole. Bake in 350° oven for 1 hour.
Brown sausage in skillet 3 to 4 minutes. Drain fat and cool. In large bowl, beat eggs and milk. Add mustard, salt, pepper and bread cubes; mix well. Fold in cooked sausage and cheese. Pour into greased 9 x 13-inch baking dish. Let stand, covered, in refrigerator overnight. Remove from refrigerator 1 hour before baking. Bake, uncovered, at 350° for 1 hour.
Simmer zucchini for 10 minutes. Add sugar, lemon juice, pineapple and gelatin. Continue to cook over low heat until sugar is dissolved. Put in sterilized jars and seal.
Cut rhubarb into 1/2-inch pieces. Beat eggs slightly. Add sugar and flour to eggs. Combine with rhubarb. Stir in orange juice and rind.
Cook chicken until tender. Bone it. Reserve broth. Cut chicken into small pieces. Place chicken into 12 x 9 x 2-inch pan.
Cube and boil potatoes with salt until tender. Mash potatoes and add next 4 ingredients. Add milk alternately. May not need whole can; potatoes should not be runny. Pour in casserole dish. Top with cheese and Potato Toppers. Bake at 350° for 30 minutes. (Good left over.)
Cut biscuits into fourths. Roll in granulated sugar and cinnamon mixture. Place evenly in pan. Melt butter and brown sugar. Pour over biscuits. Refrigerate overnight (optional). Bake about 40 minutes at 350°. Add chopped nuts before baking is desired.
Beat egg whites with salt until soft peaks form. Adding sugar very gradually, beat until stiff peaks form. Beat peanut butter to soften; fold thoroughly into meringue. Drop from teaspoon 1 inch apart on greased cookie sheet. Bake in a slow oven at 325° about 20 minutes or until lightly browned. Cool slightly; remove from pan. Makes 2 dozen.
Mix first 3 ingredients, then peel and dice apples and add to mixture or slice and dip apples into mixture. Fry in hot oil. Drain on paper towels. Sprinkle with powdered sugar. Serve warm.
In small mixing bowl, combine the cream cheese, sour cream and garlic powder until smooth. Stir in ham and onions. Serve with bagels.
Brown pork chops slowly and evenly in hot skillet. Add the hot water, salt, pepper and thyme. Cover; simmer for about 40 minutes. Remove chops from skillet. Add corn; sprinkle lightly with salt and pepper. Arrange chops on top of corn; crown each chop with a tablespoon of chili sauce and a dill pickle slice. Cover skillet; continue cooking for about 10 minutes, until corn is heated through. Makes 6 servings.
Mix persimmon pulp, egg and milk. Mix sugar, salt and cornstarch. Add to first mixture. Pour filling in pastry shell. Bake at 450° for 10 minutes. Reduce temperature to 350° and bake 50 to 60 minutes longer. Serves 6.
Separate eggs. Whip egg whites and add 6 level tablespoons of sugar while beating. Place mixture in refrigerator until rest of cake is mixed. Cream butter and gradually add rest of sugar. Add egg yolks, two at a time, beating well after each addition. Add flour and cream alternately. Whip until mixture is as light as possible (use low speed on mixer). At low speed, whip in egg white mixture only long enough to mix well. Bake 1 hour 25 minutes at 300°. Use a 10 x 4-inch deep pan.
Combine zucchini, onions and salt; let stand overnight. Next morning, drain and rinse in cold water. Combine with remaining ingredients; cook for 30 minutes. Pour into sterilized jars; seal and process 10 minutes. Makes 7 pints.
Fry bacon until crisp; remove and add onion and celery. Cook over medium heat 3 minutes. Add flour, salt and pepper. Cook 2 minutes. Add sugar, vinegar and water; stir with a whisk. Bring to a boil and cook 1 minute. Add parsley, celery seed and bacon. Remove from heat. Place potatoes in dish sprayed with vegetable spray. Pour dressing over all, being careful not to break the potatoes. Bake for 45 minutes at 350° until bubbly.
Combine sugar and cinnamon. Dip each biscuit in butter, then in sugar mixture. Place close together on a cookie sheet or overlap in a pie pan. Bake at 425° for 10 to 15 minutes.
Mix corn and syrup in large roaster. Bake at 250° for 1 hour, stirring every 15 minutes. After removing from oven, toss corn with large spoon 5 to 10 minutes to prevent sticking together.
Drain salmon; reserve 2 tablespoons liquid. In a mixing bowl, combine salmon, egg and onion; stir in flour. Combine baking powder and the reserved liquid. Stir into salmon mixture. Form in small patties; shallow fry in hot Crisco until golden, about 5 minutes. Serve with tartar sauce. Makes 4 to 6 servings.
Preheat oven to 350°. Beat the eggs with 2 teaspoons water. In another bowl, mix the breadcrumbs with spices. Dip chicken in egg mixture and then in breadcrumbs. Heat oil in skillet and brown chicken on all sides. Combine 1/4 cup honey, hot water and orange juice. Place chicken in casserole; pour in water, honey/orange juice mixture. Add ginger. Cover and simmer in oven for 45 minutes, basting occasionally.
If using fresh corn, prepare and cook ears; cut enough kernels from ears to measure 2 cups.
Cook sausage in Dutch oven until browned. Remove; drain. Add oil to drippings in Dutch oven. Add celery, green pepper, parsley and garlic; saute until tender, about 5 minutes. Add tomatoes, broth and onions. Stir in seasonings and bay leaf. Add rice and sausage; mix well. Bring to boil, reduce flame to low, cover and simmer 30 minutes, stirring occasionally. Turn off flame, add shrimp and turn mixture into 2 1/2-quart casserole. Bake uncovered at 350° for 25 minutes until shrimp are pink. Remove bay leaf; discard.
Combine Neufchatel cheese and the next 6 ingredients. Coat a 2-quart baking dish with cooking spray. Place 1/2 of macaroni in baking dish. Sprinkle 1/2 crabmeat over macaroni. Spoon 1/2 of cheese mixture over crabmeat. Repeat layers with remaining ingredients. Bake at 350° for 30 minutes. Sprinkle with shredded Monterey Jack cheese and bake an additional 5 minutes, or until cheese melts. Let stand 10 minutes before serving.
Combine cereal and water; let stand 10 minutes. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture.
Preheat oven to 400°. Sift the first 5 ingredients. Stir in the egg, butter and milk, just until blended. Fold in peanut butter chips. Fill greased muffin tins 2/3 full. Bake about 20 minutes. Makes 12 to 15 muffins.
Mix together and bake in pastry shell at 425° for 35 to 45 minutes.
Crust: In medium bowl, combine flour and powdered sugar. Cut in butter until small crumbs form. Press lightly into bottom of a 13 x 9 x 2-inch baking dish. Bake in preheated oven at 350° for 15 to 18 minutes or until lightly browned. Cool.
Cook chicken in 2 quarts of salted water until tender; remove from broth. Debone and cut into bite size serving pieces.
Melt together oleo and cocoa. Add the sugar and milk; boil for 3 minutes. Remove from heat. Add the oatmeal, vanilla flavor, and coconut or nuts. Drop onto waxed paper; let cool. Yields about 36 cookies.
Melt margarine, add cocoa. Add remaining ingredients. Blend well. Bake at 350° for 30 to 35 minutes in unbaked pie shell.
For Decoration: Make 3 cups cooked ziti pasta and garnish with parsley and 1 teaspoon olive oil.
Cream together butter and sugar. Add eggs and beat. Sift together flour and baking powder and add to butter mixture. Spread mixture into the bottom of a spring-form pan. Place plum halves skin side up evenly around on top of mixture. Sprinkle with a little sugar, cinnamon and lemon juice. Bake at 350° for 50 minutes.
Brown the hamburg. Precook the vegetables. Line a casserole dish, coated with butter or margarine, with layer of mashed potatoes, a layer of the ground and browned beef, then a layer of the prepared carrots. Repeat these layers (potatoes, beef and carrots). Cover with remaining mashed potatoes. Dot with bits of butter or margarine. Bake 15 to 20 minutes at 425°, enough to heat it through.
Fold all ingredients together in a large bowl. Pour into 9 x 13-inch pan. Refrigerate at least two hours before cutting into serving pieces.
In a large skillet cook and stir onions in butter until tender. Stir in mushrooms. Sprinkle flour over mixture until mushrooms are coated. Add water, bouillon and soy sauce until bouillon is absorbed. Cook over medium heat about 3 minutes.
Brown meat, add onion and cook until onion is tender, but not brown. Add next 8 ingredients, mix well and stir in noodles. Pour into casserole and sprinkle bread crumbs and cheese on top. Bake at 350° for 30 minutes.
Add sauce to ground beef mixture and peppers and onions. Place in greased casserole. Layer tortillas, sauce and cheese until all used. Pour milk over. Bake for 45 minutes or until thick at 350°.
Lightly butter a 13X9 baking dish and put in cauliflower. Season with seasoning salt and sprinkle with cheeses. Beat eggs in half and half and pour over cauliflower. Top with buttered breadcrumbs. Bake at 375 degrees until lightly golden brown.
Put warm water and yeast in mixing bowl; let stand 5 minutes. Add sugar, salt and shortening. Mix well and add 1 1/2 cups of flour. Mix until smooth. Add remaining flour. Knead dough until smooth. Spread out in pizza pan. Bake at 300° for 12 minutes. Add desired toppings. Bake at 450° for 15 to 20 minutes (until cheese is bubbly).
Mix slightly beaten eggs to shortening and buttermilk. Add remaining ingredients. Pour on heated griddle. If you don't have buttermilk on hand, substitute sour milk instead. Place 1 tablespoon of vinegar in a 1 cup measuring cup; then fill with milk so as to measure one cup.
Cook the potatoes at noon; drain. Save water and mash potatoes. Pour all together; let cool until evening. Add the cake yeast and 5 tablespoons sugar. Let stand until morning. Sift flour in dishpan. Make a hole. Add sponge, salt, eggs, shortening, 2 scoops sugar and lukewarm water. Mix into a soft dough; keep warm. Let raise until double in bulk.
In saucepan, combine broth, onion, carrots and seasonings. Bring to a boil; simmer until tender. In blender, blend cooked mixture until smooth. In separate saucepan, melt butter. Blend in flour, salt and pepper. Add milk; stir until thickened. Add vegetable puree.
Mix dates and soda. Cover with 2 cups boiling water (cool). Cream 2 cups sugar, butter, eggs, vanilla, flour and nuts. Mix this mixture with dates mixture. Bake in tube pan at 350° for 1 1/2 hours.
Mix pudding with 3 cups milk; let stand 5 minutes. Fold in Cool Whip. Line a 13 x 9-inch glass dish with whole graham crackers. Pour 1/2 of pudding mixture over crackers. Add second layer of crackers. Cover crackers with remaining pudding mixture. Add last layer of crackers.
Cut cabbage into wedges. Place in a large pan and cover with water. Parboil until almost tender. Lift wedges out of water carefully; arrange in oblong casserole, reserving cabbage juice. Blend butter, flour and salt; add 1 cup reserved juice gradually, stirring constantly. Cook and stir until thick and creamy; add cheeses. Pour over cabbage wedges; sprinkle with potato chips. Bake at 350° for 30 minutes or until tender.
Beat together well the yolks of eggs, small piece of butter, cornstarch and sugar. Add to boiling water and cider vinegar. Cook until thick. Add flavoring. Place in baked pie shell. Cover with meringue and brown in oven.
Sift dry ingredients together in a large bowl. Make a well; add buttermilk, eggs and butter, which has been melted and browned slightly. Mix well; fold in blueberries. Fill well-greased muffin tins half full; bake at 400° for 20 minutes. Yields 24 small muffins.
Brown beef, onion and celery in oil; drain. Add remaining ingredients, cover and simmer 30 minutes or longer (flavor improves with longer cooking time).
Combine all ingredients and simmer in a large soup pan for 3 hours. When meat is tender, use a slotted spoon to shred meat against side of pan. Continue to simmer until barbecue is the right consistency to be served on hamburger rolls.
Combine sweet potatoes, 3/4 cup brown sugar substitute, milk, egg, melted margarine and vanilla, stirring until well blended. Spoon into a shallow baking dish coated with vegetable cooking spray (Pam). Combine flour and remaining 1/4 cup brown sugar substitute; cut in 1 tablespoon margarine until mixture is crumbly. Sprinkle over potatoes and bake at 350° for 35 minutes or until thoroughly heated. Serving amount is 1/3 cup at 85 calories. Diabetic Exchange: 1 starch.
Measure all ingredients, except cabbage and shrimp in bowl and mix well. Shred cabbage and drain shrimp. Put in large bowl and pour dressing over. Mix well.
Dissolve yeast in warm water in a mixing bowl. Stir in milk, oats, brown sugar, shortening, salt, raisins and half the flour. Mix with a spoon until smooth. Add rest of flour and mix with hands. Turn onto lightly floured board. Knead until smooth and elastic, about 5 minutes. Round up in a greased bowl; bring greased side up. Let rise until double in a warm place (1 1/2 to 2 hours). Divide dough into 2 parts and shape into balls. Roll each into a 15 x 8-inch oblong. Sprinkle with mixture of 1/2 cup sugar and 2 teaspoons cinnamon, setting aside 2 tablespoons of mixture. Roll up like jelly roll, sealing tightly at ends.
Place potatoes in a large bowl; add cold water to cover. Let stand 15 minutes. Preheat oven to 425°. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.
Grease bottom only of 9 x 5 x 3-inch pan; set aside. Combine all ingredients except mini chips chocolates and walnuts in large mixer bowl; blend well on medium speed. Stir in mini chips chocolates and walnuts.
Fill deep dish pie pan with sliced apples. Pour water over apples. Sprinkle cinnamon over apples. Mix last 3 ingredients together with pastry blender and sprinkle over apples. Bake at 350° for 35 to 45 minutes or until bubbly.
Grease one 9-inch spring-form pan. Dust with graham cracker crumbs. Sieve the cottage cheese into a large mixing bowl. Add the cream cheese. Beat with high speed of electric mixer until creamy. Beating at high speed, blend in sugar, then eggs. Reduce speed to low. Add cornstarch, lemon juice and vanilla. Beat until blended. Add melted margarine and sour cream. Blend on low speed. Pour into prepared pan. Bake at 325° (slow) oven about 1 hour and 10 minutes or until firm around edges. Turn off oven. Let stand in oven 2 hours. Remove and cool completely on wire rack. Chill and remove sides of pan. May be frozen.
Mix all, except pecans, chill and form in a ball. Roll in pecans. Serve with Wheat Thins or buttery crackers.
In medium saucepan over moderate heat, melt butter. Add the next 5 ingredients and mix into a thick paste. Spread over English muffin halves. Place on cookie sheet. Freeze for 1 hour. Cut halves into quarters. Broil until topping bubbles. (Also can be put in freezer bags for later use.) Serve hot.
Sift together flour, baking powder, salt and sugar. Add milk, oil and egg. Combine until almost smooth with only a few small lumps. Cook and enjoy!
Simmer raisins in 2 cups of water for 5 minutes. Add remaining ingredients, but only half of flour, plus the 1 cup cold water. Add remaining flour. Beat with mixer. Bake in a greased and floured tube pan 1 hour at 350°. Test for doneness at 50 minutes. Sprinkle powdered sugar on top. (Delicious with butter spread on it.)
Bring milk to a boil. Add shortening, sugar and salt; cool to lukewarm. Sprinkle yeast on warm water. After 5 minutes, stir and combine with cooled milk mixture. Add about half of the flour. Add the beaten eggs. Beat well. Add enough of the remaining flour to make a soft dough. Mix thoroughly.
Brown ground beef. Drain off grease. In a large pot, combine all ingredients and seasonings to taste. Serve on a bed of rice.
Mix butter and sugar; add extract and eggs. Sift dry ingredients alternately with milk. Bake at 350° for 40 to 45 minutes.
Chill pie shell while making filling. Blend eggs, sugar, salt, vanilla and almond extract. Gradually stir in scalded milk. Pour into pie shell. Sprinkle with nutmeg. Bake in hot oven (400°) for 25 to 30 minutes, or until knife inserted halfway between outside and center of custard comes out clean. Cool on cooling rack 15 to 30 minutes, then chill in refrigerator.
Melt butter in dish. Pour peaches on top of melted butter. Mix other ingredients and pour over peaches. Bake at 350° for 1 hour.
Place all ingredients in a quart jar; shake. Dressing will keep indefinitely in refrigerator.
Mix sugar and cream. Scald and cool. Blend all ingredients. Add sufficient flour to knead until quite firm. Let rise until double in bulk and knead again. Let rise again. On a board, flatten to 1/2 inch thick. Cut 1/2-inch strips 6 inches long. Roll dough between hands to rope shape and form a figure 8. Dip one side in melted butter and then in sugar and put on a lightly greased cookie sheet with sugar side up. Bake 15 minutes at 375°.
Place the oil, vinegar, lemon juice, garlic, mustard and herbs in a screw-top jar or small mixing bowl. Season with salt and pepper and shake or whisk together thoroughly. Makes about 1 cup. This dressing is good on Tossed Greek Salad.
In glass casserole, cook butter on high for 2 minutes or until melted. Add garlic. Cook on high for 2 minutes. Mix in cheese, parsley, lemon juice and shrimp. Cook on high for 2-1/2 minutes or until shrimp is cooked.
Preheat oven to 350°. In large mixing bowl, combine cake mix, sour cream, eggs, oil, water and almond extract; beat 3 minutes at medium speed. Generously grease a 10-inch tube pan; sprinkle coconut and almonds in pan, then top with 1/3 jar preserves. Pour in half of cake batter, dot with remaining preserves and cover with rest of cake batter. Bake 50 to 60 minutes (cake is done when toothpick inserted in center comes out clean). Cool 30 minutes, then invert on serving dish.
Blend well with fork. Press into a 9 x 13-inch Pyrex dish. Bake at 350° for 20 minutes.
Place bread in greased 2-quart baking dish. Mix the hot water and brown sugar in a bowl. Pour over the bread. Combine the eggs, milk, sugar, vanilla, cinnamon and salt in a bowl and mix well. Pour over the top. Bake at 350° for 50 to 60 minutes or until knife inserted comes out clean. Drizzle with vanilla or lemon sauce.
Boil sugar and Karo syrup; remove from heat. Add peanut butter and stir in. Add Rice Krispies and stir. Put in 13 x 9-inch greased pan and refrigerate. Melt chocolate and butterscotch bits in double boiler; spread evenly over Rice Krispies. Refrigerate until set, then cut into 48 pieces.
Beat oil, vinegar, lemon juice and sugar in a large bowl with wire whisk or fork until thoroughly blended. Add chickpeas, kidney beans, black beans, chopped onion and parsley; toss well to mix. Season with salt and pepper.
Beat eggs and milk together. Scramble in butter. Put eggs in shallow casserole; spread soup, mushrooms and cheese. Sprinkle bacon all over top evenly. Bake at 250° for 45 minutes.
Combine all ingredients together. If sauce is too thick, add water. Spoon over your favorite meat. Bake and enjoy.
Mix all ingredients in a large casserole dish. Cover and bake 1 1/4 hours at 350°.
Prepare macaroni as directed on package and drain. Brown ground beef and drain. Combine all ingredients, except onions. Pour half the mixture into a 2-quart casserole, sprayed with Pam or greased lightly with margarine. Add 1/2 can onions. Pour remaining mixture over onions; cover. Bake at 350° for 30 minutes. Top with remaining onions and bake, uncovered, 5 minutes longer or until golden brown. Makes 4 to 6 servings.
Thaw fish enough to separate. Arrange on buttered 9-inch pie plate. Sprinkle with pepper and dot with margarine. Spread shrimp soup over fillets; sprinkle with cheese and paprika. Bake at 400° for 25 minutes. Makes 4 servings.
Combine chicken, mixed vegetables and cream of chicken soup in a medium bowl. Place 1 pie crust into pie baking dish. Trim excess crust even with pan edge. Add filling. Top with second crust. Press firmly along edge to hold crust when trimming. Trim top crust even with bottom crust. Flute edge. Cut slits in top crust. Bake at 350° for 35 to 40 minutes until pie crust is golden brown. Let stand 5 minutes before serving.
Combine all ingredients and add enough water to make a stiff dough. Shape into patties and fry in deep fat in a heavy frying pan until golden brown.
Heat water and in it melt margarine. Add stuffing. Mix and toss with fork until it's moist. Save out a little gravy (1/3 can); mix remainder with chicken. Cover bottom of large casserole with half of stuffing mixture. Add the chicken and gravy mixture. Cover with remaining stuffing. Dribble remaining gravy on top. Bake at 350° for 20 to 25 minutes.
Preheat oven to 350°. Grease and flour 3 round cake pans. Combine ingredients. Pour into cake pans. Bake 15 minutes. Cool.
Mix beans together and add 1/2 package taco seasoning. Add jar of taco sauce and 1/2 cup of cheese. Heat through for 10 minutes. Saute pepper, onion and mushrooms. Add to pan. Add crushed corn chips. Put over lettuce. Add remaining cheese and add additional taco sauce (if desired).
Boil potatoes with salt. Cook 30 to 35 minutes until tender. Cube potatoes; sprinkle with salt and pepper. Mix with dressing, mayonnaise, celery and eggs.
Mix sugar and eggs. Add butter and milk. Add vanilla and coconut. Pour into deep dish shell. Bake at 325° for 30 to 40 minutes. To make brown crust top, dash about 1 Tbsp meal and maybe an egg.
Combine beef, egg, crumbs, onion, salt, oregano, pepper and 1/3 can tomato sauce. Mix well. Shape into flat rectangle about 8 x 12-inches on waxed paper. Pat or roll to even thickness, about 1/2 inch. Sprinkle cheese evenly over meat; roll up like jelly roll, pressing ends to seal. Place roll in 9 x 12-inch glass baking dish. Pour remaining tomato sauce mixed with Italian seasoning over top. Cover with waxed paper; microwave 12 to 15 minutes on High. Let stand at least 10 minutes before serving. Conventional method: Bake at 350° for 1 hour. Yield: 6 to 8 servings.
Combine all ingredients in a 3-quart bowl. Cover and microwave, approximately 15 minutes, stirring twice.
Saute onion and green peppers in oil until tender. Salt and pepper pork chops. Brown pork chops in oil. Add tomatoes and simmer 35 to 45 minutes. Serve over rice.
Combine ingredients. Pour into a greased casserole dish. Bake at 350° for 50 minutes.
Combine sugar, pumpkin and oil; stir well. Sift flour and add to sugar mixture. Add rest of ingredients and mix well. Bake 1 hour at 350° or until done.
Cook and drain sausage links. Trim crust from bread. Press each bread slice down with hand. Mix cheese and butter together. Spread on both sides of each bread slice. Roll a sausage link in each slice. Bake on greased baking sheet at 400° for 10 to 12 minutes.
Drain the tuna; put into bowl and add mayonnaise, mixing until everything is smooth. Put bread slices on a cookie sheet in the oven at 400°, then put tuna mixture on top. Carefully make a nice decoration with the alfalfa sprouts and cook for 10 minutes. Makes enough for you and two friends.
Place 2 cups crumbled bread crumbs in bottom of 9 x 13-inch baking dish. Melt one stick of margarine and pour over crumbs. Place cooked chicken pieces over crumbs. Mix sour cream, onion, soup, pepper, sage and celery. Pour over chicken. Put 2 remaining cups of bread crumbs on top of chicken. Pour chicken broth slowly over bread and chicken mixture. Bake at 350° for at least 1 hour, longer if needed. Top should be slightly brown.
In casserole dish, layer asparagus, then add layer of soup, layer of egg and layer of potato chips. Sprinkle pimento throughout. Do two of these layers. Top with crushed potato chips or bread crumbs or crushed Ritz crackers, then a final topping of grated cheese. Bake on low for 30 to 40 minutes.