HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients and mix well. Pour into dish and cover with foil. Bake at 325°, stirring every 20 minutes until margarine melts. Reduce heat to 300° and bake 2 to 2 1/2 hours.
Cream together cream cheese and sugar. Dissolve jello in hot water. Blend cream cheese and jello mixtures together. Add Cool Whip and pineapple. Chill.
Mix drained orange segments and pineapple. Fold in sour cream. Add marshmallows and pecans. Refrigerate for 1/2 a day or overnight. Serve either with main course or dessert course. Serves 8 to 10.
Grease cookie sheet. Combine dry ingredients and set aside. Combine oleo, sugar, eggs and vanilla. Add to flour mix. Stir in nuts and oats. Bake at 375° for 12 to 14 minutes. Cool slightly.
Dissolve jello in boiling water. While this cools, beat cream cheese, pineapple and baby food. Mix well with spatula. Blend in Cool Whip, then jello mixture (when it has cooled). Refrigerate.
Wash the zucchini, dry it and slice it in 1/8-inch rounds. Put a little oil in a heavy skillet and begin sauteeing the zucchini a layer at a time, them removing it to a side dish. Peel and slice the eggplant in the shape of French fried potatoes. Add more oil to the skillet and saute the eggplant, then place it in the dish with the zucchini. Add more oil and saute the onions, green peppers and garlic until softened. Cut the tomatoes in half and squeeze out the juice and seeds. Chop them and add to the vegetables in the skillet. Season with salt and pepper and cook uncovered, until the juice from the tomatoes almost evaporates. Stir frequently. Return the eggplant and zucchini to the skillet with the other vegetables. Adjust the salt and pepper; sprinkle with herbs and cook, covered, over low heat about 5 minutes. Uncover and cook over slightly higher heat another 15 minutes, lifting the vegetables and turning carefully with a spatula until nearly all the juices have evaporated except for a few tablespoons of richly flavored oil. Set aside, uncovered, until serving time, then reheat slowly or serve cold. It is important for each vegetable to retain its own texture and flavor. Be careful not to overcook. "Cold" means room temperature. Refrigerating diminishes the flavors too much. Yield: 6 servings.
Mix dry ingredients. Add eggs, buttermilk and oil. Mix until dry ingredients are moist. Fill muffin tins 2/3 full and bake in a 400° oven for 15 to 20 minutes. This batter will keep for 6 weeks in a covered mixing bowl, placed in the refrigerator. Great for breakfast.
Sift first 5 ingredients together. Resift all into 9 x 13-inch pan (ungreased). Add remaining ingredients. Stir with fork until well mixed. Bake 40 minutes at 350°.
For every cup of berries, add 1 cup of water. Bring to a boil in a stainless steel or enamel pot; cook until berries burst. Strain through jelly bag or several layers of cheesecloth. Boil juice for 1 minute. Add sugar to taste, if desired. If sugar is used, boil 5 minutes longer. Freeze or can.
Sift together flour, baking powder and salt. Cut in margarine. Stir in 1 1/3 cups milk. Roll out half of dough 1/4 inch thick. Fit into bottom of 15 x 10-inch jelly roll pan. Cover with a layer of sliced ham, then a layer of sliced cheese. Mix eggs, mustard, Parmesan cheese and 2 cups milk. Pour over ham and cheese. Roll out remaining dough and place on top. Make a few slits in the top crust. Brush top with milk. Bake at 425° for 25 minutes until golden brown. Cool 10 minutes, then cut into squares and serve. May be frozen and reheated.
Get bacon grease hot. Add rice and brown; add onion and let brown. Add tomato sauce and mix. Add chicken broth and can of water. Sprinkle garlic, cumin and oregano to taste. Stir and cover. Do not stir anymore. Cook until moisture disappears.
Saute onion and peppers in 1 tablespoon cooking oil, then add hamburger and brown lightly, stirring frequently. Put in 4-quart pan. Combine the two cans of soup with two cans of water; mix well and add to meat. Add kidney beans and salt, pepper and chili powder. Simmer one hour. Serves 6 to 8.
Cream oleo and sugar. Add eggs and add liquids and sifted ingredients alternately. Use part of flour to dredge chopped fruits and nuts. Drop on greased cookie sheets and bake in 325° oven for 20 minutes. Makes 16 dozen. Excellent cookies at Christmastime.
Combine sugar and cornstarch in pan. Add water. Cook until thick and clear. Remove from heat. Stir in Jell-O. Place berries in cool shell. Pour glaze over. Refrigerate.
Mix first 4 ingredients together and make sauce. Mix sugar and flour with juice from pineapple. Boil until thick. Let cool and mix with fruit.
Bring water, sugar and cornstarch to a boil, then add Jell-O and let cool. Spread softened cream cheese in crust carefully without breaking (be sure to cover all the graham cracker crust). Arrange strawberries in crust then pour Jell-O mixture over top. Refrigerate for a couple hours.
Cook carrots, onion and salt until tender. In medium saucepan, mix remaining ingredients. Boil and pour over drained carrots. Serve cold.
Mix limeade, milk, Cool Whip and green food color. Pour into pie crust and chill.
Cut cookie dough in 1/2-inch slices. Place on lightly greased 14-inch pizza pan (sides touching). Bake as directed on dough package. Remove from oven and press flat with palm of hand. Set aside to cool.
Mix sugar, brown sugar, margarine, vegetable oil, egg and vanilla. Add salt, soda, cream of tartar and flour. Add quick oats, Rice Krispies, coconut and chopped nuts. Roll into small balls. Flatten with a glass dipped in sugar. Bake 15 minutes at 350°. Yields 12 dozen.
Sift flour and salt together. Cream butter, shortening, sugar and egg yolks. Roll in 1-inch balls. Dip in slightly beaten egg whites. Roll in nuts. Bake at 375° for 5 minutes. Remove and make thumb print. Continue baking for 8 minutes more.
Saute mushrooms and garlic in margarine with onion. Prepare sauce blending into vegetable mixture. Add 2 tablespoons Dry Sack sherry, 2 tablespoons minced fresh parsley and 1 teaspoon lemon juice to prepared sauce. Serve hot with chicken, beef or vegetables.
Mix first 3 ingredients. Let soak and cool. Cream together sugar and shortening. Add eggs. Combine both mixtures. Add flour and nuts. Bake 1 hour at 350°.
Mix ingredients and spread on the bottom of a 9 x 13 pan. Chill.
Put ingredients in layers as listed in a 9 x 12 x 2-inch pan. Don't mix. Bake for 25 to 30 minutes. Cool; cut into squares.
Dissolve gelatin in boiling water. Add lemon juice. Allow to stand in refrigerator until chilled, but not firm. Add the celery, pineapple and cranberry sauce. Pour into one large or individual molds and chill.
In large bowl, mix together first 5 items. Place chicken in a large roasting pan and cover with mixture. Bake at 350° until chicken is cooked, approximately 30 minutes or more. Serve over rice, pasta or boiled potatoes.
Salt, pepper and lemon pepper chicken strips. In a frying pan brown chicken strips in olive oil until brown. Add cans of rice and 2 1/2 cans of water, simmer until rice has absorbed water. Squeeze 1 or 2 lemons over mixture and stir. Serve with egg rolls or rolls and salad for a complete meal.
Saute first 3 ingredients. Put in slow cooker or oven pan. Add 2 quarts of hot water, mushrooms and rice. Cook on high until moisture is absorbed. Season with beef or poultry seasoning to taste. Continue cooking until light and fluffy. Serve hot with any meat dish or by itself.
Cut chicken into quarters. Sprinkle with salt and pepper. Broil both sides. Add soup and sherry to taste. Bake 40 minutes in 325° oven. Serve with rice. Serves 4.
Cream together sugar and butter. Add egg yolks and beat, then add buttermilk, soda, flour, spices and stewed prunes. Lastly add the 3 egg whites, stiffly beaten. Bake in 2 layers in a 350° oven. Put together with Prune Filling. Bake 25 minutes or until done.
Rinse artichokes in cold water; drain, then mash. Stir in remaining ingredients until thoroughly blended. Spread in 9-inch pie dish; bake in 350° oven, 30 minutes or until hot throughout. Serve with Melba toast or wafers.
Have mashed potatoes ready. Beat in egg yolks and chopped parsley. Cool these ingredients slightly. Beat egg whites until stiff. Fold them lightly into the potato mixture. Shape the mixture into balls. Bake the potatoes in lightly greased muffin tins or drop them on a greased sheet. Bake them until crisp. Turn them to brown evenly.
On top of stove over low heat, combine caramels and 1/3 cup evaporated milk; stir until melted. Remove from heat. While caramels are melting, combine cake mix, butter and remaining 1/3 cup of evaporated milk; mix well. Add pecans. Pour half of mixture into a greased 13 x 9-inch pan and bake at 350° for 6 minutes. Remove from oven and sprinkle chocolate pieces on top. Pour melted caramels over chocolate pieces. Spoon remaining cake mixture over caramels. Bake at 350° for 15 to 20 minutes.
Cut beef tripe into small pieces. Simmer, without any liquid, for 1/2 hour. Watch that it doesn't burn. Add water and simmer for 2 hours. Add more water, if needed. Add chicken broth, hominy and rest of the ingredients. Simmer for 1 1/2 hours more. May be served with jalapenos and/or a slice of lime.
In a 12-inch skillet over medium heat, heat undiluted soup, milk, 1 cup water, butter or margarine, salt and caraway seed to boiling, stirring occasionally. Stir in rice. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Stir in sprouts; cover and continue to cook 15 minutes or until rice and sprouts are tender.
Cook sugar and milk to soft ball; remove from heat. Add Marshmallow Creme and peanut butter; mix until blended. Add flavoring. Pour into buttered pan (10 x 10-inches); cool. Cut into squares.
Mix all together and bake at 400° about 20 minutes or until brown. I bake mine in 2 pie pans.
Cut bacon in small pieces and fry to crisp. Drain and cool. Mix sugar and egg and beat together. Add water, flour, salt and vinegar. Blend with rotary blender and add mixture to bacon. Cook and stir over low heat until thickened. Add small onion to dressing before placing on the greens.
Mash bananas and add water. Cream butter or oleo and sugar together. Add egg yolks and beat thoroughly. Sift flour, baking powder and soda together. If using self-rising flour omit baking powder. Sift 3 or 4 times. Add banana mixture to sugar mixture alternately with flour. Add chopped nuts and beat until smooth. Fold in well-beaten egg whites. Bake in two layers and put together with powdered sugar or 7-minute frosting.
In Dutch oven pan, fry hamburger in two tablespoons butter and all seasonings, garlic, bouillon cube and onion. Don't drain. In same pan, add 8 cups water, potatoes and carrots. Put lid on and boil until veggies are tender. Add corn and beans; cook until warm. Serve. The fennel seed add a sweetness to the flavor of the soup.
Mix Marshmallow Creme and cream cheese together. Add orange juice or lemon juice. Excellent for dipping strawberries, apples, etc.
Combine first 3 ingredients and cook for about 5 minutes. Stir in beets. Continue to cook for about 5 more minutes.
Preheat oven to 350°. Mix together grahams, 1/3 sugar and margarine and press in a 9 x 13-inch pan. Mix 2 eggs, 3/4 cup sugar and cream cheese. Pour this over crust. Bake for 20 minutes at 350°. Let cool 45 minutes (important). When 20 minutes have passed of this 45 minutes start next part. Mix pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon. Cook this until mixture is hot throughout. Dissolve gelatin in cold water. Add to pumpkin mixture. Beat egg whites; add 1/4 cup sugar. Fold into pumpkin mixture. Remove 1 cup of this mixture and set aside. Pour the rest of mix over baked crust. Fold 1 large container Cool Whip as next layer, then take the 1 cup of mixture and add to a small container of Cool Whip and fold over Cool Whip layer. Chill at least 2 to 3 hours. Better overnight.
Drain artichokes and chop. Combine all ingredients. Put in glass pie dish and heat for 30 minutes at 300°. Serve warm.
Mix sour cream, sugar, 2 tablespoons flour, egg, vanilla and salt. Fold in blueberries. Pour into unbaked pie shell. Bake at 400° for 25 minutes.
Combine pickles and onions in gallon jar. Add brine mix and dissolve. Don't cook!!
Cook lasagna in boiling, salted water according to package directions. Drain. In a large bowl, combine eggs, Ricotta, spinach, salt, lemon rind and lemon juice. (Optional: Pinch of cinnamon.) Mix well.
Bring soup to boil (no water). Add cream cheese; stir until dissolved. Add gelatin and mayonnaise, stirring until blended well. Add shrimp, onions and celery; stir. Grease mold with mayonnaise and pour mixture in. Let set 2 to 3 hours. Unmold by dipping in hot water. Serve with crackers or rye bread.
Cream shortening and butter. Add sugars and cream until blended. Add eggs, one at a time. Sift together flour and dry ingredients and add to mixture, alternately with milk. Add flavorings. Blend thoroughly. Stir in pecans. Bake in a greased and floured tube pan at 325° for 1 1/2 hours.
In a saucepan, melt butter gradually with margarine. Add sugar and bring to a boil for 3 minutes. In a 9 x 13-inch pan, cover with foil. Place graham crackers (one square cut in half) in pan. Cover completely with pecans. Pour butter sauce over top and bake in 350° oven for 15 minutes. Let cool before taking out of pan.
Mix, drop by spoonfuls on top of hot vegetables and liquid of beef or chicken stew. Cook on low for 10 minutes, uncovered, and 10 minutes, covered.
Mix together the carrots, onions and green pepper; set aside. Mix soup, sugar, Worcestershire sauce, salad oil and mustard. Pour over carrot mixture. Put in refrigerator overnight.
Mix corn with eggs and set aside. Combine flour, sugar, salt, pepper and milk. Add milk gradually to flour mixture. Beat until smooth, then add melted butter. Combine this batter with corn and egg mixture, then pour mixture in a greased casserole. Set in a pan of hot water. Bake in slow oven (325°) for 45 to 60 minutes until custard is firm.
Cook macaroni as directed; drain. Rinse with cold water; drain again. Mix mayonnaise with lemon juice, salt and sugar. Combine with macaroni, celery seed, tomato, celery, pimiento and green pepper. Serve on salad greens; garnish with radish roses. Makes 6 to 8 servings.
Press beef in a 7 x 11-inch pan. Spread mushroom soup over meat. Sprinkle onion soup mix over all. Top with potatoes. Bake at 350° for 1 hour.
Place first 3 ingredients in a 9 x 9-inch cake pan or baking dish. Mix all other ingredients together and pour over top of rhubarb mixture. Bake at 350° for 50 to 60 minutes.
Remove stems from spinach and plunge into boiling water for 3 minutes. Drain and squeeze dry. Chop fine, or very coarse in blender.
Brown beef and garlic in a small amount of oil. Add tomato paste, tomato sauce, salt, pepper and oregano. Cover and simmer 20 minutes. Cook noodles as directed on package. Alternate layers of meat sauce, noodles and cheese in a 7 x 11-inch baking dish, beginning and ending with meat sauce. Bake at 350° for 30 minutes. Sprinkle with Parmesan cheese. Serves 6.
Dissolve gelatin in boiling water; stir until completely dissolved. Chill in mixing bowl until syrupy, like egg whites. Whip with beater until gelatin is foamy and light and no clear gelatin showing. Add sherbet and whipped topping; fold together until smoothly blended. Chill for 1 to 2 hours, until set. Easy and fast. Can be poured into an elegant bowl before chilling for best presentation.
In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently until mixture comes to a boil. Stir in lemon juice. Cool to room temperature.
In plastic bag, combine flour and seasoned salt. Add chicken; shake to coat well. In large skillet over medium-high heat, brown chicken in hot oil; reduce heat to low. Cook, uncovered, for 15 minutes. Add remaining ingredients except parsley; blend well. Bring to a boil; reduce heat. Cover; simmer 20 minutes or until liquid is absorbed and chicken is tender. Garnish with parsley. Makes 4 to 6 servings.
In large bowl, place cabbage and carrots. Separately combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice, beating until smooth. Mix well with cabbage and carrots. Cover and refrigerate at least 2 hours.
Wash and drain squid. Chop tentacles. In medium bowl, mix Ricotta cheese, eggs, bread crumbs, Parmesan cheese, parsley, oregano, garlic powder and pepper. Stir in tentacles. Fill each squid with stuffing. Pinch ends closed and seal with toothpick. Preheat oven to 350°. Place squid in shallow baking dish. Pour sauce over squid. Bake 45 minutes or until squid are tender.
Mix all together. Bake at 350° for 1 hour. Season to taste. Add croutons or fried onions on top.
Preheat oven to 400°. Mix margarine, sugar and eggs. Add dry ingredients. Mix well. Chill dough at least one hour. Roll into walnut-sized balls. Roll balls into mixture of 2 teaspoons cinnamon and 2 tablespoons sugar. Place on ungreased cookie sheet. Bake 8 to 10 minutes, until bottoms are brown and top cracks. Cool on paper bag.
Spread crushed pineapple in an 8 1/2 x 11-inch cake pan. Spread pie filling mix on top. Spread cake mix on top of the fruit, then nuts. Cut up the margarine and put all over the top. Bake at 375° for 50 minutes.
Blend all ingredients well. Chill in a ball. Before serving, make a well in the middle of the ball and fill with cocktail sauce. Serve with butter crackers.
In a medium skillet, combine all ingredients. Cover; cook until crisp-tender (about 6 to 8 minutes), stirring occasionally. Makes 3 (1 1/2-cup) servings.
Grease bottom of a 13 x 9-inch pan with oleo. Melt oleo in a saucepan. Remove from heat. Add sugar and blend. Add eggs, one at a time, beating well. Stir in flour, vanilla and baking powder. Mix thoroughly. Add nuts and stir lightly to combine. Pour into prepared pan. Bake in moderate oven at 350° for approximately 30 minutes. Do not overbake. Cool in pan. Cut into bars. Frost, if desired.
Cream butter and sugar. Add eggs one at a time; mix well after each addition. Add flour, cocoa and vanilla. Bake at 325° for 35 minutes. Top with chocolate frosting if desired.
Cook sugar, mustard, salt and vinegar for about 15 minutes to make a sauce.
Mix oil, sugar and vinegar well. Salt and pepper to taste. Pour over beans and marinate a few hours or overnight.
Cream oil and sugar. Add eggs and pumpkin and mix well. Sift together dry ingredients. Add to pumpkin mixture alternately with water. Pour into well-greased and floured 9 x 5 loaf pans. Bake at 350° for 1 hour.
Chop, thaw and drain spinach. Break, cook and drain spaghetti. Mix all ingredients well. Bake, covered, in casserole at 350° for 40 minutes. This recipe may be cut in half and can be made the day before. Good with all meats, fish or fowl.
Step 1: Chop squash, onions, bell peppers and hot pepper; add salt. Stir and let stand 1 hour. Keep cold with ice cubes. Cover with ice cubes in pan. Drain off liquid.
Mix well and chill overnight. Roll out very thin on powdered sugar board into 2-inch squares. Add 1 teaspoon filling and roll to form logs. Bake at 350° for 10 minutes.
Place chicken pieces in shallow baking pan. Place pan in preheated oven at 350° for 15 to 20 minutes. Pour off liquid. Sprinkle with salt, pepper and red pepper. Mix garlic, parsley and oregano and sprinkle over this. Cover with canned tomatoes, then grated cheese. Top with olive oil. Return to oven and bake 1 to 1 1/2 hours more until tender. Serve with pasta.
Melt 2 tablespoons margarine in a medium size saucepan; combine with flour. Add basil and thyme; combine. Heat milk and stir in gradually. Stir in wine; cook, stirring until smooth and thick. Combine wild and brown rice with almonds and 1/4 cup parsley; add to sauce and toss lightly to combine. Slice each fillet down side seam to form a pocket; spoon in rice mixture. Secure with toothpicks if necessary. Place on oiled baking pan.
In a large bowl combine mushrooms, artichoke hearts, olive oil, vinegar, red wine (if desired), basil, oregano, salt and pepper. Toss ingredients well, then set aside and let marinate at room temperature for 30 minutes.
Crush crackers and 1/4 cup butter, 1/4 cup sugar and cinnamon. Mix together. Put in a 9 x 13-inch pan. Beat eggs and add remaining 1/2 cup of sugar. Beat in cream cheese and vanilla. Pour mixture over graham cracker mixture. Bake at 350° for 15 minutes or until firm. Let cool. Spread with blueberry filling. Top with Cool Whip. Serve.
Saute onion in butter. Add rice and put in a 2-quart casserole. Pour over rice the beef broth and water. Stir in mushrooms. Bake for 1 hour at 350°, stirring often.
In large saucepan over low heat, melt butterscotch morsels and peanut butter, stirring frequently. Stir in cereal until pieces are coated. Stir in chocolate morsels just until combined but not melted. Spread on waxed paper lined tray. Chill 30 minutes or until coating is set.
In a large bowl, blend the dressing mix, garlic powder, dill seed and lemon pepper with oil. Add oyster crackers and toss until completely coated. May be served as is or may be baked at 350° for a few minutes if desired.
Mix above ingredients in a large bowl. Coat chicken breasts. Refrigerate overnight. Roll in cornflake crumbs. Chill. Place in greased pan and bake in a 325° oven for about 1 hour and 15 minutes.
In a large skillet, brown ground beef; drain. Add next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Heat 3 to 4 tortillas in a microwave until warm, about 45 seconds. Spoon 3 to 4 tablespoons of beef mixture down side of each tortilla. Top with 2 to 3 tablespoons of cheese. Roll up. Wrap each burrito in paper towel, then in foil. Repeat with remaining ingredients. Refrigerate. Eat burritos cold, or remove foil and heat paper towel-wrapped burrito in a microwave on High for about 1 minute. Yields 15 to 20 burritos.
Cook sweet potatoes until tender. Chop coarsely. Place in buttered 1-quart casserole.
Brown hamburger, onion and green pepper; drain. Place in a 9 x 13-inch pan. Cover with cooked macaroni. Spread pizza sauce and mushrooms over macaroni. Top with cheeses. Bake 20 minutes at 350°. Add anything you like on pizza.
Put the marshmallows or Marshmallow Creme and the water in a 2-quart saucepan over low flame to melt. Put the sugar and evaporated milk in another 2-quart saucepan. When it comes to a boil, boil for 6 minutes, stirring constantly. Pour second mixture over the first and stir. Add the chocolate chips and butter. (First some chips, then part of the butter, until all is added and melted.) Add desired amount of nuts. Put in a greased 9 x 9-inch pan to cool.
Heat oil in skillet; blend in flour and brown well, stirring constantly to avoid burning. Add onion, thyme, tomato paste and sauce; mix well. Heat 6 cups water to boiling; add flour mixture and simmer for about 15 minutes stirring occasionally. Add fish, salt and pepper; cook for 20-30 minutes or until fish is tender.
Mix cream cheese and sugar. Fold in whipped topping and well drained crushed pineapple. Spoon into crust. Top with pineapple chunks. Chill two hours or overnight. Garnish with whipped topping.
Beat eggs and oil together. Add remaining ingredients. Bake at 325° for 50 to 55 minutes in 2 loaf pans.
Cook ground beef lightly. Drain. Add onion, bell pepper, chili powder, garlic powder and 1/2 cup taco sauce. Cook 10 minutes.
Combine fish, celery, onion and lemon juice and season to taste. Chill. Drain before serving and toss with just enough mayonnaise to hold the mixture together.